Monday, September 11, 2017

While this space has become static, I want to leave it up in hopes of inspiring other women to enter and continue working in food and agriculture. I also hope that one day, the seas will part allowing the time to start sharing the amazing work and balancing act women do each day.

Bottom line - let's keep supporting one another.

Wednesday, March 4, 2015

Nicole Salengo

Winemaker, Berryessa Gap Vineyards
Winters, CA

Nicole Salengo hails from Rutland, Vermont. Surprisingly a mere 20 miles from the small town where my husband was raised. We met through Slow Food Yolo and have remained friends over the years. I think we always bond over our connection and strange longing to be back in New England, despite how much we enjoy a California winter.

Nicole is driven to succeed in the wine industry. She is competitive, critical of herself and unyielding, always striving to do better. When we first met, she was working at a small winery in Davis. Over the years she has worked harvests in Napa and New Zealand, consulted for wineries around California, and completed the prestigious UC Davis Extension Winemaking Certificate program. She is now the winemaker for Berryessa Gap Vineyards in Winters, CA, a quintessentially Yolo spot that represents a lot of what I love about this county: down to earth wine and a relaxed and beautiful environment to enjoy it.

Nicole would probably describe herself as a tomboy but she always looks pulled together, polished and makes me think I need to do more pushups. In addition to working long hours at the winery, she plays on coed soccer teams and does Bikram yoga on a regular basis.

Nicole seems most at home in the winery, so I decided it would be the best place to take pictures. She hosted a night of barrel tastings way back in June for a few friends but morning sickness and a new job prevented me from posting until now. 

How did you find yourself working in the wine industry?

I would say it was a process of elimination. I did not initially go to school for winemaking. After college on the East Coast and studying things that I decided that I did not want to have as a career, I moved to California and found myself working in a lab learning more chemistry. At that job I realized I wanted to work in a less sterile environment so I started working in a wine shop, and finally from there decided to combine the science and the wine.

Do you have a mentor?

I have a lot of mentors and they change all the time. I am very competitive so I find people who are on a similar path but a little older generally as mentors.

What is it like being part of a small tight knit community like Winters?

It is awesome. The community is very unique. I think I ended up there because it is a lot like the town I lived in and graduated high school from in Upstate New York. Everyone knows each other but everyone is private. People respect one another. So many talented and interesting people live there.

Most recent amazing wine discovery?

I have been tasting some super Tuscans that are amazing.
I really enjoy trying new wines. When tasting casually, I have to remind myself not to look for flaws, but just to enjoy it which isn't always easy.

Describe your cooking style?

Ha! Right now not much! I get a CSA so early in the week I throw all the vegetables in the oven and roast them. That is my cooking style!

Favorite shoes?

Probably steel toed boots.

How does being from New England influence the way that you live?

I think we have an appreciation for age and things that tell a story. I also know that being outside so much and appreciating nature was a huge part of my childhood and still is today.

Favorite childhood food memory?

I love Thanksgiving meals with the family. A lot of people, a lot of food, all day. Holidays with my family were all about food and Thanksgiving was the biggest.

What was dinner like around the table as a kid?

We sat down every night and ate together.  Looking back the food was pretty gross: gravy on everything, cottage cheese with every meal, your greens came from a can, but I ate it and loved it! It was real East Coast food. After dinner we would sit around as a family and watch the news and Jeopardy. I still love Jeopardy because of that!

Wednesday, November 19, 2014

Christina Lannan

Owner, Madder Root
Old Town, Maine

I usually tell people I am from Maine within the first five minutes of meeting. Even after spending over a decade in California, I consider myself a Mainer and think back often to my childhood home in Augusta and the surrounding area. The people, woods, ocean, and mountains have strongly influenced the way I live my life and view the world. I am frugal, still wear Bean Boots, and salute the lobster.

During a visit to the Common Ground Fair, an annual harvest celebration organized by the Maine Organic Farmers and Growers Association, I first encountered the work of Christina Lannan. The fair has been promoting sustainable agriculture and local artisans since the 1970's and attracts over 55,000 attendees over its three day run to the small isolated town of Freedom. Christina's company, Madder Root creates organic kitchen linens locally made just up I-95 in Old Town. Her designs of Maine marine life, flora and fauna, and the understated objects of farm life take me back to times in my aunt's kitchen on the coast or trudging through the snowy woods.

I was not able to catch up with Christina in Maine but still wanted to tell the story of a talented woman making a creative food related business work in the state where she was raised. The photos for this post are thanks to Michael York and Madder Root. Her products are for sale on Etsy.

What is your role at Madder Root

Owner- which means I design, sew, print, and take out the trash.

Where did you find inspiration to start your company and why in Maine?

My grandmother had these great linen tea towels with calendars on them that I loved to use baking. When they wore out I had the idea to create replacements. My family is from Maine and when my husband and I settled down and started a family we knew it had to be here.

Where do you find design inspiration?

A lot of my inspiration comes from the time I spend outside. I am always sketching new designs.

Did you/do you have a mentor?

One of my best friends is also a printmaker and a huge inspiration for me. Every time we get together for tea I come home excited to try something new.

Any advice for working mothers?

Try to make time for the other things in life. This is something I struggle with. Working from home I can see the laundry when I'm working and the unanswered emails when I am trying to be just "mum" I'm getting better at separating the two but I still find myself having to leave the house to get away from work.

Describe your personal style?

Easy going. I love items with a history and character so I'm drawn to vintage and antique finds but I want to use things. There is no point in having a beautiful quilt that never sees the light of day or a vintage cookie cutter that doesn't get to cut cookies anymore.

Best most recent meal?

Hmmmmm how about best part of a meal. I love that we are in Brussel sprout season. We eat them a couple of times a week. Simply sauteed with a little butter and then tossed with some local extra dark maple syrup and a dash of hot chili pepper.

Strongest childhood food memory?

My mum and I have always made bread together. I got my love for baking from her. I remember loaf pans of bread rising beside the wood stove in the winter and that first taste of warm bread from the oven being magical.



Thursday, October 30, 2014

Katie Madigan

Winemaker, St. Francis Winery and Vineyards
Santa Rosa, California

Winemakers posses a foresight I have trouble imagining. To taste a freshly pressed grape and envision how it will evolve in one, five, or ten years involves a voodoo that surpasses my cognitive abilities and gains endless respect in my book (or blog). I have even more respect for those women who forge their way in the wine world, an industry still largely dominated by men.

Katie Madigan is a young female winemaker for St. Francis Winery and Vineyards in Sonoma, a medium size winery producing both artisan and nationally distributed wines. Smart, down to earth and confident, it is immediately apparent that she loves wine and all aspects of its production. Katie worked her way up to winemaker at St Francis, starting as a harvest intern after college and continuing her education through the prestigious UC Davis Viticulture and Enology program all while working at the winery.

I recently spent an afternoon with Katie as the 2014 harvest was wrapping up at St. Francis. She led me through a guided pairing of wines and exquisite plates as we chatted intermittently about sensory analysis, the expectation for ladies to still be feminine in 2014, mentorship, and the power of a hot meal. She then took me to the lab, cellar, and vineyard to show the breadth of her job. As we watched the last of the 2014 harvest finish up primary fermentation, there was a delightful twinkle in her eye.

What is your role as a winemaker?

 As a winemaker in Sonoma, I believe my role is to really show people true “terroir”. At St. Francis we search the county far and wide for vineyards that are truly expressive and unique in their characteristics. It’s my job to bring out those special qualities through fermentation/ageing, and showcase them in the wine itself.

How did you find your way working in wine?

My love for chemistry in college is really what propelled me to take a harvest internship here in Sonoma in 2002. It was so much different than what I had imagined it would be.  Splitting my day between vineyards & the laboratory proved to be a magical combination for me. I still feel that same excitement for harvest even now, over a decade later.

Do you have a mentor?

I have been very fortunate to have worked with some amazing people in this industry over the years, and even more so, many of them have been strong confident women. Sally Johnson-Blum (now Pride Mountain Vineyards) was a winemaker for St. Francis, my first mentor and is still a great friend. She taught me to trust my instincts in winemaking and to just go for it when trying a new technique.

What do you wish the average person know about wine?

That price does not necessarily equate to quality! St. Francis really prides itself on indisputable value for wine quality. But we want people to think of us not only  for their nightly meal, but also on special occasions and holidays. You don’t have to break the bank to impress your guests with our wines.

Favorite spot at the winery?

At the winery, my favorite spot is definitely in the cellar. That’s where it all happens. I believe that part of what makes a wine great is the conviction in how you made it.  Every day I taste through what’s in tank, I just feel very connected to what I’m making.

Describe your cooking style

Much like my winemaking, I concentrate a lot of flavor nuances. I have been eating clean for over ten years now, and I don’t think it gets much better than using local, seasonal ingredients. I’m also obsessed with making my meals freezer compatible, so you can stretch out each season a little bit more. Healthy doesn’t have to be boring, and it doesn’t have to take a lot of time. During harvest I barely have time to put food in the microwave, but I can rest assured that my pre-made meals are all made with real ingredients.

Best most recent meal?

I love to cook. It's my therapy. I have not really had a hot meal since harvest but I left work early (which was the time I would usually leave if it was not harvest) and had time to cook. I made a stuffed meatloaf with provolone and spinach and placed it in the slow cooker. It was very comforting.

Describe your personal style?

I have to be comfortable, at all times. I can’t be myself if I’m worrying about what I’m wearing.  I tend to use both bohemian & country influences, but really I just want my real self to always shine through.

What is your earliest childhood food memory?

Making irish soda bread with my mom. It’s a family recipe from our aunt in County Clare (who is now 95 years old!). We would make it every year in March. My mom is an amazing cook, and I think those early traditions of being her side-kick has helped to shape my love for cooking as well.

What was dinner like at the family table as a kid?

Well, both of my parents worked for the airlines when I was a kid so when they went to work they would be gone for days at a time. When we were all home together, it made it all the more special to really sit down and enjoy each other’s company with a great home cooked meal. My brother and I always had so much to tell them we would practically be talking over each other.  All these years later, we still get everyone together often and nothing has changed!


Thursday, October 9, 2014

Maia Hirschbein

Oleologist, California Olive Ranch
Oakland, California

Maia and I have crossed paths many times over the past few years. First at a class I taught on sensory evaluation of olive oil at 18 Reasons in San Francisco and then through the University of Gastronomic Sciences and my job at the UC Davis Olive Center. When I learned she was working for California Olive Ranch educating chefs and distributors on the qualities of extra virgin olive oil, I knew she needed to be featured.

The California olive oil industry is small and new relative to the games abroad.  Many domestic players are still finding their place and territory in the expanding market. At the core of the industry is quality with the mass majority of large and small producers creating excellent extra virgin olive oil. Education is key at this point in development. With supermarket shelves still stocked with low priced imported “extra virgin olive oil” consumers make the obvious decision, opting for the economical option. Unfortunately the low price is usually an indication of poor quality and improper grading. Back in my days at UC Davis I was part of a study revealing over seventy percent of imported extra virgin olive oil on the California supermarket shelves to be improperly labeled. The more people spreading quality information the better. I see it as a trickle down effect that starts with chefs, distributors, and buyers, eventually ending up in the hands and mouths of consumers.

Maia is a California girl. Raised in San Diego her East Bay home has a coastal feel filled with staghorn ferns and Alameda flea market finds - think Big Sur meets the Temescal Alley.  She was excited to demonstrate how you can deep fry in extra virgin olive oil easily at home so she heated up a huge cast iron pan of oil and made an amazing lunch full of fresh herbs and summer vegetables from her backyard garden. Naturally the meal featured lots of California olive oil.

What is your role as an oleologist?

My primary role is conducting tasting classes promoting California olive oil. I travel and provide tastings for chefs to encourage restaurants to use more California olive oil. I also lead workshops on the history of California olive oil, its evolution, and ultimately focus on the sensory evaluation of olive oil and its application with food.

How did you find your way working in olive oil?

While studying for my masters in Italy, I worked the harvest with an olive oil producer in remote southern Tuscany. The experience of working among the trees, and tasting the freshest of fresh oils right after it was milled permanently changed me. It was so alive and bright and I am forever in pursuit of that aroma.

Do you have a mentor?

I look up to a lot of people, both chefs and thought leaders in the olive oil industry. 

Describe your design style?

Comfortable, clean, California. I tend to wear a lot of white, and in my home I also tend to choose light colors, mixed with pops of brightness. I enjoy mixing new and old, natural woods and natural fabrics. For me, sunlight is so critical that I won’t live in a house without it. I hope to create a space that invites people to relax and feel welcome.

Favorite spot in your house?

I find myself waking up and heading straight to the backyard, I love pruning and watering and seeing our plants grow. I’m so proud when they shoot out new leaves and it’s such an amazing experience to grow food for ourselves.

What do you wish the average person knew about olive oil?

That not only is it the healthiest fat option, it also takes heat and you can cook with it. There are a lot of myths out there about cooking with olive oil, and I would love more people to know that it is definitely ok to heat. Find two oils, one that is mild and buttery for cooking, and another that is more fruity and bitter for finishing. Use it up quickly because it is perishable.

Describe your cooking style?

I like to think it’s instinctual, I rarely measure or time things, and like constantly tasting whatever I’m making. I like simple ingredients, I douse everything in olive oil, and I love to be constantly learning. I’m inspired by the best of seasonal ingredients, and love adapting as the seasons change.

What is your earliest childhood food memory?

To be honest it’s eating cottage cheese and apple sauce out of a plate with little separate compartments, I liked mixing them together. So that must have been when I was 3 years old. The most lasting memory is my mother’s famous spaghetti. She would cook her sauce for hours in a big blue cast iron pan that was only used for this sauce, and it was fill the whole house with the smell all day. I
have just started to practice her recipe so I can make it for my kids one day.

What was dinner like at the family table as a kid?

My parents were adamant about us eating together every night. Sometimes I fought it and just wanted to make macaroni and cheese, but those meals together made us the family that we are—we now both like and love each other and remain involved in each other’s lives to this day. Even if it’s a simple 15 minutes all sitting around the same table, I believe those moments are what make a family a family.

- Nicole 

Thursday, September 18, 2014

Amy Hillman Siracusa

Wellness Coach and Holistic Nutritionist
San Leandro, California

I feel grateful to live in a place that connects me so closely to agriculture, food and community. It makes it extremely easy to write this blog. Amy Hillman Siracusa is part of my yoga kula at Kaya Yoga in Davis, California. She is listed with the few people I first met when I was transplanted from San Francisco to the Central Valley over eight years ago. There were many nights and weekends that I spent alone without a friend to call on in town. From the beginning I always felt at home at the yoga studio and would frequent Amy's Friday night classes with a handful of other yogis. Returning home alone those nights, I felt more engaged and connected despite the fact that I had not talked to anyone throughout the practice.

Amy is a calm, quiet and connected individual. She is also from Maine and we share many nostalgic northern stories of childhood. Aside from working as a yoga teacher she is a wellness coach for a hospital and an independent holistic nutritionist, Ladle and Lotus. I personally love that even large HMOs are beginning to acknowledge that food, personal health and happiness have strong impacts on our lives beyond daily totals of nutrients, fat, and calories. Health is not stagnant and it is influenced by so many ever changing factors in our busy lives.

I threatened Amy before we met at her home in San Leandro to make her show off cool yoga poses while six months pregnant but I was distracted by her delicious display of cheeses, Mediterranean spreads, and olives. Her kitchen is full of beautiful quietly fermenting vegetables that my photography skills are not up to capturing in an appealing way but her breezy style, charming husband Reza, dog Maya and calming spirit showed up perfectly.

How did you end up in this area of healthcare?

My journey into healthcare started over 10 years ago when I was in India studying comparative religion. In particular, I was fascinated with spirituality and healing. My studies there included yoga philosophy, and tribal & folk healing, all of which are heavily influenced by Ayurveda (India's traditional system of medicine). Although I had long been interested in health & healing arts, nothing had every grabbed me quite like Ayurveda did. It is very conceptual and can be applied to every aspect of life. It is one comprehensive system that takes into account how our environment, the seasons, community, and lifestyle all play a role in our wellness. 

For the next few years as I worked and traveled through Asia as an English teacher I continued to study Ayurveda and yoga as opportunities arose. It became clear to me that holistic health was one of my passions and I wanted to pursue a career in that field. Upon returning to the States in the Fall of 2006, I enrolled in massage therapy school to test the waters. I loved everything I was learning, and in 2007 took it a step further by enrolling in a yoga teacher training. By early 2008 I had a steady massage therapy practice and was starting to teach yoga. I loved my work! 

However, I was also hitting up against some hurdles. Massage was tough on me physically, and I finished my sessions with clients feeling like I wanted to take things further, but wondered if that would be out of my scope. An additional piece was that I knew many of the topics I wanted to explore with clients really tapped into their lifestyle and core beliefs. It's not so simple as "Eat this, don't eat that." There is a huge education component, and it's also about facilitating behavior change so that new patterns are established. I began to look into Master's programs and decided on one in holistic health education with a specialization in holistic nutrition, since this would allow me to hone in on food as a healing modality, and learn how to facilitate lasting changes that are sustainable based on the individual.  

In 2011 I graduated and began working with clients as a holistic nutritionist and wellness coach, all the while still teaching yoga. Although I do spend a lot of time talking with clients about therapeutic diets and what might be most healing for them, a large piece of my time is spent discussing their relationship with food and how that's impacted by their communities, interpersonal relationships, and their own relationship with themselves.  

Do you have a mentor?

Two stand out. One has known me my whole life, as well as known my parents, dear friends, exs, etc. She can see clearly my patterns, struggles, and areas of growth. Another is a very close friend and fellow yogini who I've known close to a decade. I turn to her for a balanced perspective when I'm in the midst of challenges, and lose touch with inner grace and grounding. She always seems to know just what to say in order for me to gain some perspective and move forward. 

Describe your cooking style?

Light, anti-inflammatory, and whole foods based. I love the Ayurvedic concept that a satisfying meal has all of the rasas (tastes) represented: sweet, salty, bitter, astringent, pungent, & sour. Accordingly, in my most well thought out meals I aim to incorporate all of these. I'm heavily influenced by therapeutic diets based on type (bio-chemical individuality, genetics, dosha, etc), and strive to eat/cook in accordance with what serves me and those I cook for given the season, climate, and occasion.

Peeling back the layers of my cooking style a little further brings me to a core belief of mine, which is that cooking is an act of caring and love. This is how I grew up; it was part of my family culture. Today, with my yoga lens I feel that cooking has the potential to be a form of karma yoga (selfless action as a tool for spiritual growth). When I cook for my family and friends, it's a reflection of my deep affection for them. 

Earliest food memory?

Eating molasses ginger cookies. First the cookie dough, then the baked product. I was probably around 4 years old. This is still my favorite type of cookie, and I always have to try the dough before baking.  

Where do you find inspiration in cooking and in life?

In relationships. Not just the romantic ones.

 Favorite spot in the house?

Depends on the time and day and the lighting. The wonderful thing is that there's not a single place in the house that I don't like. It all has such good energy and flow. I do really love sitting on the stairs that go from the living room to the kitchen space. Of course, the bathtub is always lovely, too.

Describe your decorative style?

Eclectic. Global. Grounded, and by that I mean: a) a plethora of plants; b) Reza and I strive to have the majority of our belongings sourced from natural materials and fibers; c) as few as electronics and gadgets as is possible given that our jobs require a certain degree of being plugged in.

You are from Maine, how do you think that influences the way you live?

I don't think I'll every fully know how each of the places I've lived has influenced me. Was it the place? The people? The experiences? Tucked away in plain view I keep shells, bark, and branches from places where I've felt particularly connected to nature. Maybe I came to love and feel at home in nature from summers in Maine as a kid.

How has pregnancy changed your relationship with food and personal health?

I know that there's been a lot of letting go and embracing all at once. A lot of deep listening, too. It's felt important to take more of a witness role and lean in to what I observe. It's a different type of active participation than I expected. Prior to being pregnant I thought there'd be a lot more "doing." Doing this or that to stay healthy. Instead I find that I'm often having to take a step back, listen, and yield to what unfolds. I realize this is a pretty vague answer. Perhaps I'll be better able to answer this in a year, when I have the advantage of some distance from my experience. Right now, at 6 months pregnant, I'm right in the thick of it. 


Wednesday, September 3, 2014

Kim Laidlaw

Culinary Master Extraordinaire
San Francisco, California

I respect campers but am not one of them. I am usually the one with inappropriate footwear (appropriate forgotten by the door at home) who plans to subsist all weekend on cheap beer and trail mix. Luckily I keep good friends.

I admire those individuals who always have a knife in their pocket and moleskin in their pack, ready for what the outdoors hands them. I have even more respect for those souls who can turn out amazing and inspirational meals while roughing it, up for the challenge each morning and into the darkness each night. Kim Laidlaw fits perfectly into this category.

We met through mutual friends in San Francisco over ten years ago and have loosely kept in touch ever since. Meals with this Texan are always memorable and over the top. Kim has over sixteen years experience working in publishing and three trusted cookbooks under her belt. She recently ventured out on her own as a freelance cookbook author, editor, food writer, producer, project manager, and baker. Last year she published Baby and Toddler on the Go, an excellent cookbook for the new family trying to healthfully feed their children.  As a mother of a two year old, I can say first hand that this is beyond challenging.

Kim lives in San Francisco with her Scottish husband, Keith, and their three year old daughter, Poppy. I impulsively decided to photograph her while we were all camping outside Mammoth for the 4th of July weekend. This is not the usual look into home and life I post but an intimate portrayal of skills, talent and passion. Armed with a tiny gas stove and a fire pit, she made camping into a culinary retreat. Hiking was kept to a minimum but we ate like we had trekked from down to dusk, starting each day with mounds of eggs and beans on toast and ending with roasted vegetables, paella, and berry slump. Recipes do not make it onto my blog but as a recipe developer, Kim’s campfire paella cannot be missed. Kim is determined and unyielding, a true visionary.

What are you up to these days? 

I'm currently the editor on two upcoming cookbooks, I teach baking and pastry classes at the San Francisco Cooking School, I do monthly recipe development and styling pieces for and KQED Bay Area Bites, and I'm writing a proposal for my next cookbook. I also do recipe development for chefs and other authors. 

How did you end up publishing cookbooks?

I was in the publishing world (not cookbooks) and then, during the original dot-com era, decided to go to culinary school and became a professional baker. During that time I baked a cake for a friend's party and met someone who knew the publisher at a local cookbook publishing company. He hooked us up and I started freelancing for them and before I knew it they hired me as an in-house editor. That was 12 years ago. I've been a cookbook editor ever since. Then, in 2011, the publisher I worked for gave me the opportunity to author my own cookbook (Home Baked Comfort) which I wrote the entire time I was pregnant. Good thing I was totally craving sweets! My 4th cookbook is coming out in September (Quick Slow Cooking).

What do you wish the average person knew about publishing a cookbook? 

How much time and effort goes into making a cookbook. It's way more than you think. 

Describe your cooking style? 

Relaxed, casual, seasonal, comforting, flavorful...I like to have fun with food, play with new twists on old favorites. I am at heart a baker, but I also really love to cook. They are different, but intertwined.

What is your earliest food memory? 

If you can believe it, it's from when I was a baby. And it's a taste. My favorite thing to eat (and my mom can vouch for this) was applesauce and cottage cheese. I still like it to this day.

Fav new food discovery?

This isn't really that new, but I just made grilled king trumpet mushrooms the other day. I sliced them in half, brushed them with garlic-herb oil, grilled them, chopped them up, and threw them into a kale salad with some bacon. Hello! (The recipe will be on Bay Area Bites soon).

Describe your personal style? 

I like to be comfortable, and I prefer to wear dresses. I feel more comfortable in them than jeans. Except when I'm running of course, and then I love my running capris.

Advice for working moms? 

Oh gosh, it's hard sometimes. Often. Try not to be so hard on yourself. You can't do everything, and you can't always be perfect. Try to relax and enjoy time with your family and time alone. Have good boundaries between work and family if at all possible. Don't take work on vacation with you, life is too short. I'm only saying these things because these are the things I struggle with, and tell myself.

Last most memorable meal? 

We were just up in Sonoma for the weekend and my friend Max made a crazy Alicante-style paella on the grill that I'd never even heard of...bomba rice with pork meatballs, chicken, and chickpeas all covered with an eggy crust. We served it with two different tomato salads, and finished with a fresh berry tart with vanilla custard that I made. There was a lot of wine, and a hot tub under the stars at the end of the meal (all while the kiddos slept!).

If you could fly to Texas to eat one thing, what would it be? 

You mean I have to decide between Tex-Mex and BBQ? Impossible. I love a great brisket sandwich, and you just can't get one here like they are in Texas. I'm dying to try Aaron Franklin's BBQ. On the Tex-Mex front, there are too many things I love and miss: breakfast tacos, and migas, chile con queso, carne asada and brisket tacos, and refried bean chalupas. But I guess the common thread there is brisket, which I love as BBQ or Tex-Mex.

Campfire Paella