Meet the Chef: Interview With Laura Stec Laura Stec is a chef, educator, and author specializing in events and products for healthy people and the planet. Her work has been featured in NPR, Martha Stewart, the Wall Street Journal, and Scientific American. We sent some questions to Chef Laura to learn more about her and her… continue reading
This was the third class in a series of wellness Lunch and Learns. The first class was Farm to Fork with the Seasons. Second class was Taste Your Way Thru the Book (Cool Cuisine) and today is Manage Your Microbes. Did you know your body is made up of 70-90% the genes of another species?… continue reading
URBAN CUISINE CONSULTANT LIST
“Thank you!! I attended your demonstration at this years Fungus Fair, and I was so happy to find a Chef that was both down to Earth and professional while keeping your recipes achievable to the average joe, yours truly.” – Marcus P Welcome to the Santa Cruz 42nd annual Fungus Faire! Three days of… continue reading
Getting ready to teach the Pickle Class at George Ohsawa Macrobiotic Summer Camp, out in the back woods of the Tahoe National Forest. We taught 4 types of pickles in class. On the left is cured nuka (rice bran) for nuka pickles, at the top is a salad press making quick pickles, on the right… continue reading
Welcome to this years’ Harvest Fest with CUESA (Center for Urban Education about Sustainable Agriculture). Every Saturday, Bay Area chefs teach free cooking classes at the beautiful and amazing Ferry Building Farmers Market.
September 25, 2013 Dear Laura, You are an inspiration. On behalf of the Board and Staff of the IRN, thank you for being such an essential contributor to our inaugural fundraising event last night. The food was amazing! You are so organized and managed any lack of organization on our end with patience and aplomb…. continue reading
A fundraiser for the newly formed Institute of Responsible Medicine
Back to the hallowed halls of the CIA Getting ready to speak to the chefs and administrators of the Epicurean Group. My topic is Food for the Future. After my talk, the group moved to the production kitchens to put on a feast of global cuisine. My dish was a Spanish Fideo with Chicken… continue reading
I was asked to be part of the San Jose Mercury News first PopUp University, joining their Live Healthy Series. We had an unexpected turnout for such a lovely early summer day. My talk was titled Cooking for Time, Taste, Cost and Kids. Here we are viewing a disturbing photo montage from the CDC (Center… continue reading