Flow. Cook. Eat. Repeat.

Flow. Cook. Eat. Repeat.

"One of the most important things that I realized is that I am here to serve and my tool is food," Hilary Metcalfe Ramirez, chef/owner of FENTO and author of the online natural foods journal Hilary Eats told us over a cup of herbal tea recently. 

With a head full of dreams but still on very straight and palate tuned to the vibrant, rich flavors of the Mexican food she grew up with, Hilary exudes a steady and easy calmness one might not expect of a small-business owner and entrepreneurial chef. In fact, her philosophy is Flow. Cook. Eat. Repeat. 

She tells us more about the quilt of feminine energy that inspires her, how pop-ups paved the way and why eating with her hands is one of her best food memories.

Kimchi all over the world

Kimchi all over the world

As a soldier wields his sword and a painter his brush, so does Alex Boyce, founder of Oh Na Mi kimchi, approach his latest craft.

His tools are salt, chili and the mysterious force of fermentation. His medium: the humble cabbage.

We caught up with Alex over a few beers, getting his perspective on kimchi world domination and how good he had it growing up eating his mom's Korean cooking. We also learned that he personally knows the inventor of the kimchi hot dog and could even get us the original recipe if we wanted. 

Your mom was right... breakfast matters

Your mom was right... breakfast matters

Impossibly friendly but with a gangster edge, Sarah Napier has a serious thing for breakfast. So not surprisingly, when deciding to combine her experience as a graphic designer and her love of food, she dreamed up Granola for Gangsters - 100% natural, handmade granola, with a touch of naughtiness.

Here, Sarah tells us a little bit about why authenticity wins, the perks of running a family business and how mealtime (not just breakfast, she swears!) should always be a celebration.

The flavors of the road less traveled

The flavors of the road less traveled

Raised in San Francisco by Chinese immigrant parents, Jessica Lau's upbringing seemed to pave the way for continued duality in her life. At multiple junctures she's faced two clear paths: one that made rational sense and one that connected her to her heart.

Her most recent path has led her to Amsterdam and the opening of True Story Juicery, one of the city's first cold-pressed juice bars. We chatted with her to see where her heart's at now and why she's most like a piece of baklava.

Seeing what kindness tastes like

Seeing what kindness tastes like

Australian-born Paul Carroll moved around a lot as a child but has now lived in the Netherlands longer than he's lived anywhere else. In case the Aussie accent throws you off, he even has a favorite place here to prove it.

As a self-proclaimed bike addict, he can't wait for the day when he and his business partner (the two of them run My Wild Love, a handmade bike shop) can just make bikes all day. In the meantime, he's teaching his son his mother's chicken wing recipe.

Anatomy of a Cropbox

Anatomy of a Cropbox

As we continue on with our Edible Storytelling series, we want to build from the ground up. So today we’re going to introduce, really introduce, a Cropbox to see what it’s made of. 

As most of you know, Cropbox is different every day and each box contains a variety of elements. We want to diversify the kinds of food you experience. It helps expose you to a broader range of vitamins, minerals and nutrients, introduces you to delicious new foods and flavors, and ensures you never get sick of any one thing.

Eat our hearts out...

Eat our hearts out...

We, as humans, are constantly motivated by the question “Why”. Of all the questions out there (the Whos, Whats, Wheres, Whens), it’s the one the elicits the most interesting answers. Why are you here? Why do you get out of bed each morning? Why do you do what you do? Those are the questions that require more than just one word answers. The questions that end up with stories for answers.