Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

August 8, 2015


Why make your own sauerkraut? 

  • Many store-bought varieties are pasteurized as they are packaged, so they don't retain the probiotic benefits of a fresh batch. 
  • It's easy. You basically squeeze salt into shredded cabbage, then let it sit in a jar for about a week. 
  • It's cheap. One cabbage (about $1) makes about 3C of sauerkraut. 
  • It's fun. If you're exploring making more of your own food, this is an easy way to start. 

As simple as this process is, first-time fermenters may have a lot of questions about food safety and general trouble-shooting. Rather than reinvent the wheel, I'll refer you to this wonderfully laid out blog that includes lots of pictures and step-by-step instructions. 

I just put up a batch, and can't wait to add it to roasted potatoes with caramelized onions and mushrooms, sausages, tacos, and more. 

На здоровье!

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