Tag Archives: whole food

Local Chefs Fight Monsanto With Knives

HAUTEMEALZ KITCHEN, PORTLAND, ORE. (November 6, 2013) As Chef Terry Ramsey (left) dishes us savory, crunchy lettuce rolls, Chef Perry Perkins (right) discusses issues that affect global food supply. Not a fan of GMOs, he talks about his experience on a humanitarian trip to Nigeria in his early 20's. "If I could have walked down the street and bought a bag of genetically modified soybeans to feed the people, I would have done it in a second. Having the political will to make tough decisions about population controls, changing policies that create endemic dependence on foreign aid, and overcoming tribal differences and power struggles that affect the distribution of food are not easy discussion to have or simple solutions to find, according to Perkins. (Photo by Kaley Perkins / Independent Journalist)

HAUTEMEALZ KITCHEN, PORTLAND, ORE. (November 6, 2013) As Chef Terry Ramsey (left) dishes up savory, crunchy lettuce rolls, Chef Perry Perkins (right) discusses issues that affect global food supply. Not a fan of GMOs, he talks about his experience on a humanitarian trip to Nigeria in his early 20′s. “If I could have walked down the street and bought a bag of genetically modified soybeans to feed the people, I would have done it in a second.” Having the political will to make tough decisions about population controls, changing policies that create endemic dependence on foreign aid, and overcoming tribal differences and power struggles that affect the distribution of food are not easy discussion to have or simple solutions to find, according to Perkins.
(Photo by Kaley Perkins / Independent Journalist)

Sharp kitchen knives. That’s how local chefs Perry Perkins, Terry Ramsey, and Chris Renner of HauteMealz.com stand up against a government-sanctioned food industry that peddles processed, genetically-modified food to a frenetic, stressed out generation of Americans who lack the cooking skills to make their own eating choices.

Outreach has always been a priority for the trio, and with their partnership they are not only feeding fish to the hungry, but they are also teaching families to fish. Well, they may not literally be teaching families to fish, but they are showing families how to reconnect around the dining table by preparing and sharing fresh, hand-made meals.

Renner and Perkins have been cooking together for years: as kids in youth group; as young men volunteers in local food kitchens; as caterers for BBQ (that’s where they picked up Ramsey); and now as men with HauteMealz, a weekly menu-planning and food shopping service that streamlines the cooking process for busy families.

The Service

The goal of the program isn’t solely to make meals easier. The stakes are bigger for these three. Their vision is to see families reunited around the dinner table, eating real, whole food; supporting local farmers’ markets; and taking back control of their own health. “It’s getting to the point where we can’t afford to be sick anymore,” said Perkins.

HauteMealz menu plans cost just $5 per month. Chefs Perry and Terry agree that they didn’t want cost to be a reason why people couldn’t benefit from their healthy meal plans. The four different menus - classic menu, lighter-side menu (reduced calorie), diabetic menu, and a gluten free menu - come in a variety of serving sizes.

Each week’s meals are grouped around similar food to save preparation and shopping time and to eliminate food waste. By cooking the “large protein” of the week ahead of time, moms and dads turn meal preparation time into roughly a ten minutes assembly process. The men believe the advanced planning will save families far more than the cost of the program.

HAUTEMEALZ KITCHEN, PORTLAND, ORE. (November 6, 2013) While Chef Perry Perkins chops cilantro for his chicken sausage lettuce rolls, Chef Terry Ramsey cuts carrots. By squaring the sides of the carrots, Chef Terry creates a stable platform for chopping the root vegetable into planks and then matchsticks. As part of their lessons, the chefs explain these kitchen terms to their customers. Chef Perry adds, "We know when our customers have graduated from our service when they start arguing with us." Both men chuckle as they keep chopping. (Photo by Kaley Perkins / Independent Journalist)

HAUTEMEALZ KITCHEN, PORTLAND, ORE. (November 6, 2013) While Chef Perry Perkins chops cilantro for his chicken sausage lettuce rolls, Chef Terry Ramsey cuts carrots. By squaring the sides of the carrots, Chef Terry creates a stable platform for chopping the root vegetable into planks and then matchsticks. As part of their lessons, the chefs explain these kitchen terms to their customers. Chef Perry adds, “We know when our customers have graduated from our service when they start arguing with us.” Both men chuckle as they keep chopping.
(Photo by Kaley Perkins / Independent Journalist)

Cooking Lessons:

Another benefit of the HauteMealz program are the professional kitchen technique tutorials from the chefs. In this video, Chef Perry demonstrates proper knife use.

How to Chop with a Kitchen Knife While Keeping Your Fingers Intact from Kaley Perkins on Vimeo.

More tutorials and resources can be found on Chef Perry’s YouTube channel.

 

Bob’s Red Mill Leads in Gluten Free Baking

Every morning starts early at Bob’s Red Mill as bakers on staggered shifts arrive to prepare the store’s baked goods in preparation for the store’s retail customers.

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BOB’S RED MILL, MILWAUKIE, ORE. (August 23, 2013)
Bright and early outside Bob’s Red Mill as the bakers begin arriving.
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

First to hit the ovens are the muffins and scones, next the wheat bread.

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BOB’S RED MILL, MILWAUKIE, ORE. (August 23, 2013)
Buttermilk getting poured into what will soon be the proof sponge for the day’s wheat bread loaves.
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

Soon the gluten-free baker arrives. She gets a recipe for a new cookie that the bakery staff is working to create to be produced in bulk for Costco.

BOB'S RED MILL, MILWAUKIE, OREGON (August 23, 2013) Baked goods, gluten free and regular hit the ovens while the bread sponge is proofing. 2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

BOB’S RED MILL, MILWAUKIE, ORE. (August 23, 2013)
Baked goods, gluten free and regular, hit the ovens while the bread sponge is proofing.
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

More staff, more noise, more recipes, and soon the kitchen is a hum of bodies, the clanking of pans, the shutting of ovens, and the whir of mixers.

Kasie Rapp is orchestrator of the activity. As the director of the kitchen, Rapp explains why she insists that all hires have culinary experience and have worked in kitchens. The process of creating recipes for Bob’s Red Mill is collaborative, Rapp explains, and she needs her team to be able to trouble shoot issues that may arise with flavor, texture, and chemistry.

Studies indicate that 1 in 133 people has celiac disease, an auto-immune disorder in which the gluten in certain grains causes havoc on the lining of the small intestine and, if left untreated, can cause a number of other ailments.

Finding combinations of ingredients that create tasty baked goods without gluten-containing products can be a challenge. Rapp explains the products that her kitchen team uses as they create gluten free and vegan recipes.

To provide leadership in the local area, the company holds gluten-free cooking classes and continually tests new combinations of ingredients to make the most satisfying gluten-free products.

BOB'S RED MILL, MILWAUKIE, OREGON (August 23, 2013) Bakery case and deli inside the retail store at Bob's Red Mill 2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

BOB’S RED MILL, MILWAUKIE, OREGON (August 23, 2013)
Bakery case and deli inside the retail store at Bob’s Red Mill
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

The company’s kitchen, Rapp explains, is not currently gluten free. They make wheat free products, meaning no wheat ingredients are included in their gluten free products, but because they are made on equipment shared by wheat products and because of the open environment, they cannot guarantee 100% lack of contamination. To solve this, they are currently expanding their kitchen facility to have a dedicated gluten-free section.

“Super exciting. We have been waiting for this for a long time,” says Rapp about the renovations. “We’re going to have a separate kitchen, separate mixers, oven, proofbox, everything, so that we can be a certified gluten free instead of just wheat free kitchen.”

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BOB’S RED MILL, MILWAUKIE, OREGON (Oct, 2013)
Kasie Rapp, director of the kitchen at Bob’s Red Mill.
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

Renovations are predicted to be finished in late fall of 2013. Classes will resume after the remodel is complete.

Bob’s Red Mill’s outreach program is progressive. In addition to sourcing and providing over 400 non-GMO products and heirloom quality whole grains throughout the United States and the globe, they host the annual Spar for the Spurtle contest where they reach out to home cooks around the nation and bring attention to another gluten free product: oatmeal. The annual winner wins a trip to represent the company in Scotland for the chance to win the Golden Spurtle.

Bob and Charlee Moore, founders of the now employee-owned company, donate food to local foodbanks, open their facility to factory tours, and have donated $25 million to Oregon Health Science University in Portland, Ore. for the launch of the OHSU nutrition institute.

Products from Bob’s Red Mill can be found at most chain grocery stores but can also be purchased directly from the store’s website.

BOB'S RED MILL, MILWAUKIE, OREGON (August 23, 2013) Gluten free product section at Bob's Red Mill retail store. 2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)

BOB’S RED MILL, MILWAUKIE, OREGON (August 23, 2013)
Gluten free product section at Bob’s Red Mill retail store.
2013 © by Kaley Perkins (Kaley Perkins / Independent Journalist)