Jackie Dodd Portfolio 2016

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02 history of rum

04 what is a stout?

The 1’s and 0’s of a life lived digitally across multiple channels.

Seemingly out of nowhere a beer brand rose up in East Los Angeles and quickly became a force to be reckoned with. Tony spills the secrets to his sudden success.

05 homeboy How did a Jesuit priest from the suburbs build the world’s most successful gang rehabilitation program in the most dangerous area of Los Angeles? Simple: he taught them how to cook.


Dark beers are often misunderstood and even avoided by peope who aren’t in the know. Find out what makes these brews so mysterious, what sets each type of stout apart, and which ones to seek out.


03 tony yanow


01 online profile

From humble beginnings in the tropics, to it’s use as currency, and its popularity in colonial America, this spirit has a past.




06 beer & food

08 seven fishes

10 bike to table

An exploration of the Italian tradition of La Vigilia through the recounting of an amazing holiday party.

A chef, restaurateur and cyclist combine his obsessions to create a truly unique experience in Calabasas.

07 seattle beercation


A tour encompassing the sights, sounds, and unique people of one of the greatest beer cities in the Northwest.

09 fondue & don’t Follow these simple rules to make sure that your melty cheese party is a huge success.


If you like it, it’s a good pairing. There are no hard and fast rules, but here are the considerations and principles for more successful pairings.

I HAVE AN UNCOMMON LIFE. I learned to make fried chicken in Compton, almost died in Morocco, taught a gang member to drive a stick, and have an above-average ability to fold fitted sheets. But how does a farm girl with a Masters in Psychology and failed stints in everything from door-to-door vacuum sales to runway modeling become a published beer & food writer/photographer? Well, clearly I was running out of options.

WRITER beer. food. words.

I’ve always loved words. And food. And beer. I learned early on that the words I used became more powerful with images - especially when those words were “Sriracha-Honey Glazed” and “Ganache Enrobed.” So I picked up a camera, and with a healthy dose of trial and error I figured out the difference between aperture and shutter speed. There I was: cooking, writing words, taking pictures, and slowly it became my life. It was an obsession that I’d eventually get paid for; stories finding me, and me finding a home for them. From DRAFT Magazine, Parade Magazine, Honest Cooking, and eventually my own book – The Craft Beer Cookbook – there was always a place for my words and pictures. Now I’m looking for more. More people to give these stories to and ways to share them with the world. I focus on food and beverage, with a strong expertise in craft beer, recipe development, and food photography. I also love humans. Particularly those with irregular lives and uncommon journeys. It should be no surprise that these are the people I relate best to, as I too am an irregular human with an uncommon journey.

www.thebeeroness.com Over 300 original recipes all using craft beer, dozens of stories of an irregular life, tons of tips for cooking and drinking, and even a bit of education in the world of craft beer.





Thinking out loud online, and interacting with people from my backyard to across the globe.

Pushing out posts, recipes and beer related articles that are too good not to share.

Photos from my everyday life, what I eat, drink and who I do it all with. A picture is worth a thousand words, but only the good ones.

Inspiration, motivation, and those likes and wants from every corner of the internet.


spirited “


There’s naught, no doubt, so much the spirit calms as rum and true religion.

- Lord Byron

As the quote suggests, rum has been a popular spirit since it’s inception. The first historical whispers of this sugar based liquor start to appear out of China and the East Indies, but its explosion in popularity can be credited to a more tropical local. The first distillation of modern day rum took place on a sugar cane plantation after mill workers noticed that when molasses was mixed with water and left in the sun, it fermented. Although no recorded evidence supports the assumption that the first person to sample the aged dark liquid did so on a dare, that hypothesis has merit. During its distillation infancy, rum was also referred to as “Kill-Devil”, both for the nasty hangover it produced as well as it’s perceived medical uses. Even with those wicked morning-after effects, rums prestige continued to rise across the globe as explorers and sailors spread the news of this new spirit, as well as repeatedly sought out barrels of the liquor whenever in the rum producing tropics. Brought to colonial North America by naval ships, the drink’s popularity was nearly instant. As a direct response to the demand for the liquor, the first US rum distillery was established in 1664, on what would become modern day Staten Island. Soon after that first distillery was open, rum quickly become Colonial New England’s largest and most prosperous industry, growing rapidly in the years to come. Rum was so popular, in fact, that for a short period of time it was even an accepted form of currency when trading with England. Even the Founding Fathers jumped on the rum bandwagon. Gorge Washington was so enamored with the spirit, he insisted on serving a barrel of the finest Barbados rum at his inauguration in 1789. At the time, it was estimated that

Colonial North America was consuming enough rum each year to account for 3 gallons for every man, woman and child. While US interest in rum began to wane in favor of whiskey and scotch, its popularity steadily rose in the Island nations it originated in. Rum’s roots run deep in the Caribbean islands and to this day, the Islands produce the majority of the worlds supply. Nearly every island in the Caribbean Nation has it’s own distinct type of rum, using slightly different techniques to achieve a signature flavor. In Barbados, Mount Gay Rum, holds the title as Worlds Oldest rum company still in operation today with a land deed that dates back to 1703.

DIRECTIONS Add lemon juice, sugar, black berries and basil to the bottom of a highball glass. Muddle until the sugar has dissolved and the basil is well crushed. Add the rum, Cointreau and club soda stir to combine. Strain if desired. Add ice, serve.


Although no excepted classification standards exist for rum, it is generally categorized in three types: light, gold, and dark. Light rum, also referred to as white or silver rum, is clear and is often even further treated with a filtration process to remove any residual colors left over after the aging process. Light rums are generally lower in flavor and tend to be used in mixed drinks, rather than served neat or straight.

Strawberry daiquiris have become so common that some folks even forget that they are a variation on the original lime version of the drink. Similar in style to the blended margarita, this frothy summer drink uses rum instead of tequila, but gives that same sensation of a tropical summer vacation. You can rim the glass with sugar, if you desire, or drink with a straw and a tiny tropical umbrella.

Gold rums, also called amber rums, get their tawny hue from the oak barrels they are aged in. These medium bodied rums have a stronger flavor than their lighter counterparts, but still not as bold of a flavor as the dark rums. The gold variety is light in color, usually amber or golden yellow. These can be used as a mixer in drinks, or served alone and to drink straight.


Dark rums are the most full-bodied of the three, and run the spectrum from a reddish brown to a dark, almost black in color. These rums are aged longer, at least two years, and often in oak barrels that have been fire charred, giving depth and increased body to the liquor. This is the style most often drank straight, without the addition of mixers. Rum is even credited as a catalyst for the cocktail itself. The first ever mention of mixing a spirits with another liquid was a drink called grog. Grog was a mixture of rum and either water or beer, that came about as a way for naval officers to extend the life of their rum rations and get a bit of extra mileage out of what was allotted to them per day. While grog was the first cocktail, rum based drinks have come a long a way, from the fruity daiquiri to the minty mojito, there seems to a rum drink to suit any palate. Below are three drinks, perfect for summer time.

2 cups chopped fresh watermelon 3 cup frozen strawberries 2 ounces fresh lime juice 3 tablespoons agave 8 ounces (1 cup) light rum Yield: 4 to 6 servings

DIRECTIONS Add all ingredients to a blender, blend until smooth. Rim glass with sugar, if desired. Serve immediately. *Note: using frozen strawberries in this cocktail, rather than ice, gives you a fuller flavor without the risk of watering it down with melting ice.

BEACH BUM This cocktail will give you a laid-back beach vibe with an almost dangerously easy drinking taste. Look for a medium bodied gold rum to add an extra kick of flavor and body to this sweet and sour libation.

RUM BERRY FIZZ A fizz is a cocktail with a base mixture using club soda and citrus, leaving endless possibilities when it comes to summer libations. For this mixed drink, use light rum and look for fresh berries and basil to bring the summer season to life in your glass.

INGREDIENTS 1 ounce freshly squeezed lemon juice 1 tbs granulated sugar 8 large fresh black berries (plus additional for garnish, if desired) 2 large fresh basil leaves 1 1/2 ounces light rum 1 ounce Cointreau splash club soda (plus additional as desired) Yield: one serving

INGREDIENTS 2 ounces gold rum ½ ounce roses grenadine 1 ounce fresh lime juice 1 ounce grapefruit juice ½ ounce simple syrup Yield: 1 serving

DIRECTIONS Add all ingredients to a glass, stir to combine. Add ice, serve immediately.

BUILDING A CRAFT BEER EMPIRE an interview with Tony Yanow

How did a home brewer become the owner of three pubs and a large craft brewery in just two years? And what are his tips for anyone who wants to break into the world of craft beer? Jackie Dodd sits down with the king of Los Angeles Craft Beer to get the answers.

In just over two years after opening the doors of Tony’s Darts Away, a small craft beer heavy pub in Burbank California, Tony Yanow has created one of the fasted growing brands of craft beer on the West Coast. “We want to be known as LA’s Craft Beer Brand, ” says Yanow, “Its not about number of barrels, or wowing people from other places, its about being LA’s beer. Focusing on what people want to drink.” With a total of three Los Angeles pubs concentrating on local craft beer, as well as the rapidly expanding brewery Golden Road, Tony is well on his way.

To outsiders, this rapid expansion seems to have occurred at a breakneck pace that could be measured in mere months, but in reality, it started years before the doors to Tony’s ever opened. In a transitional phase of a career in internet business, with more than one job option but without motivation to continue along the career path that he had been on, this home brewer had an eye opening conversation with his family. “My sister asked me what I wanted to do, if I could do anything. And I said I’d brew beer.” Tony then took some time to weigh his options, from looking into brewing school, to low level positions at breweries and just about everything in between. Months of research, consideration and soul searching brought him to the decision to approach beer from the retail side. It was during this time that Tony noticed that Los Angeles was a craft beer wasteland with few, if any, places to find those rare and sought after craft beer taps. “If I wanted to go to a brewery, or find really good beer, it was almost easier for me to go up to San Francisco or down to San Diego than it was to find a place that was local. By the time I pay for a cab to Santa Monica and back, I might as well get on a plane to San Francisco and go to the Toronado.” This hole is a very huge market became the catalyst for Tony’s journey to pursue his dreams, “My idea was to bring the fine beers of California to the fine people of Los Angeles.” Deciding on the menu for his pubs came from a similar sensibility. While Tony eats a mainly plant based diet, he realized that a vegan pub would feel exclusionary, “I wanted to create a menu that my friends would eat, a place that everyone felt welcome. Some of my friends are vegan, some eat meat.” With everything from vegan fritters to a Serrano ham and fig pizza called the Pig Newton, he has accomplished just that. Although chasing the craft beer dream would amount to a substantial pay cut, the response from the Los Angeles craft beer community has been remarkable, “I hoped for this at some point, but we are reaching my 5 to 10 year goals in closer to 4 years of time. It’s amazing, and overwhelming at times.” Tony is nothing if not appreciative. Given the opportunity he will tell anyone who

listen what an incredible team of people he’s assembled at Golden Road and he’s quick to widely distribute the credit for what is being built . From his brewers and their inherent genius (Golden Road’s smoked IPA, Burning Bush is vivid evidence of that) to craft beer legend Meg Gill, Golden Road Brewery’s co-owner who at 26-years-old can claim the tittle as the youngest female brewery owner in the world. It may be because of this Craft Beer Dream Team, or even their leaders humility, that Golden Road has become a major force in the West Coast Craft Beer scene. Along with being one of the fastest growing craft beer brands in the state, Golden Road has also earned the distinction of becoming California’s first craft brewery to jump on the trend of canning beer in larger 16 oz sizes. But for Tony, it’s not about the trend. “California has a lot of outdoor people. Lots of places to hike, fish, lots of water activities and can beer just makes sense. It’s lighter and easier to pack for a camping or a day trip.” It’s this sensitivity and focus on what the citizens of Los Angeles want that has really placed Golden Road ahead of the pack. Maybe he was in the right place at the right time. Maybe his 20-hour days of hard work are paying off. It’s hard to pinpoint the exact cause of this once home brewers astonishing success, but one thing is indisputable, Tony is a mainstay in the craft beer scene. And the first guy to tell you how grateful he is to be there. When asked for tips on how a home brewer can break into the beer world, Tony is quick to offer advice:

BE WILLING TO TAKE A PAY CUT. Working in beer is about the love of the art and a dedication to a craft, most people will have to live on little or no pay, at least for a period of time, while working towards their end goal. TAKE ANY JOB THAT YOU CAN GET. Tony tells a story about a hard working craft beer lover turned brewer on his staff, and his climb up the ladder that involved assembling lockers, sweeping floors and last minute turn around drives up to the bay area. Working in beer involves doing whatever job you can take, working hard and looking for opportunities.

SURROUND YOURSELF WITH LIKE-MINDED PEOPLE. Although most beer people can be described as Salt of The Earth, it’s important to link yourself to others with similar goals. Make sure the people you work with are respectable people and are headed in a direction you want to be in. MAKE SURE IT’S WHAT YOU WANT TO DO. It’s a lot of work, long hours, and often, little pay. It must be done

because you just can’t imagine doing anything else.

LEARN. Read, watch, listen, and whatever else it takes to learn as much as you can about beer, breweries, the process and the history

behind it.

what is a

STOUT? Dark beers, with their inky good looks and sinister darkness have

a way of scaring away those new to the brew. But what is a stout? and what makes it so dark? Don’t let the color fool you, these gentle giants offer a smooth, malty, drinkability with much lower hop bitterness than their lighter counterpoints. Stouts were born from another dark beer, the porter. Porters and stouts are both made with grains that have been roasted to a dark blackness, giving them their inky color and toasted flavors. Porters came first, gaining wide popularity across Europe in the 18th century. Once brewers started to tinker with the formula (as they often do) and the ABV (alcohol by volume) was raised, the term “stout porter” was born, referring to a stronger version of a porter. Although over time, the ABV of a dark beer has no bearing on whether it will earn a stout or a porter designation, it’s no longer part of the

equation. For example, a Guinness, the worlds most popular stout, has an ABV of only 4.2%, very few porters are at or below that level. The distinction between the two is so vague that Guinness was actually first called “Guinness Porter.” To this day the differences between stouts and porters are well debated and the lines have been aggressively muddied. The main difference between a stout and porter: what ever the brewer wants it to be. Try not to spend too much time on the differences of stouts and porters, for the most part, it just doesn’t matter. If you’re a coffee drinker, or tend to favor the bourbon, the dark beers should be on your Must Try list. The flavor profiles in stouts and porters often have notes of caramel, cocoa, espresso, and spices. They have a richness that’s easy to enjoy and within the genera, several styles exist:

Imperial Stout (or Russian Imperial Stout): These days the term

means a big bold stout, full of larger than life flavors and a higher than average ABV. These are generally sippin’ stouts, made to savor and share. Don’t be afraid of these giant beast, brewers can pack some fantastic flavors in these beers. A few to try: Old Rasputin Imperial Stout, Founders Imperial Stout, Rogue Imperial Stout

Milk Stout (or Sweet Stouts): These are beers made with lactose, the sugar found in milk. The sweetness of the lactose gives a creaminess and a velvety texture to a tall glass of dark brew. A few to try: Left Hand Milk Stout, 3 Floyds Moloko, Revolution Brewing Mad Cow Milk Stout

Smoked Stouts: The mild hints of

smoke in these beers make them great for a cold winters evening by the fire, as well as the perfect braising liquid of a large pork shoulder. This is my go-to style when braising beef or pork, and also adds a meatiness when cooking chicken or mushrooms. A few to try: Alaskan Smoked Porter, Stone Smoked Porter with Vanilla Bean, Deschutes Imperial Smoked Porter

HOMEBOY Father Greg, a Jesuit Priest, never had the goal of creating the most successful gang rehabilitation program in the Nation (possibly the world). He never wanted to be a sought after source of wisdom...he just wanted to invest in people.

“Food is redemption,” says

Erica, the kitchen manager for The Homegirl Café as she details the flight her entire crew has taken from incarcerated gang members to culinary professionals. “When you eat the pesto, it’s not just sauce. It’s basil we grow [in Urban Gardens] that taught a girl she had skills to offer the world, that there was more to life that she could be a part of. It’s not just pesto, but someone who has learned a skill, a new path. The stories are intertwined with the food. Anyone who eats here can see that.” As she continually pushes non-existent crumbs off the table and into the palm of her hand, her dark hair pulled back into a neat braid, Erica explains how far some of the girls she works with, all ex-cons with a history of gang involvement, have come. “We have one girl, we’re so proud, she just started an internship at the Bouchon kitchen, with Thomas Keller!” An incredible feat for any aspiring chef, but to the Homegirl Café grad, it is nothing short of a miracle. Homegirl Café is just one of the social enterprise programs, most of which center around the culinary arts, that Homeboy Industries uses to transform felons into thriving members of the community. Dee, a recent addition to the Homegirl Café team has been working the line for about 3 months, coordinated by her parole officer just after her release from jail. “I love it here, they gave me a job when no one else wanted to work with the felon.” She spreads house made bread with mayo and continues to gracefully assemble a sandwich as the lunch rush, a mix of locals and suit wearing business types, pour in. “I’m working on my GED and I plan to go to college after that.” Her three kids, ages 8 to 20 have seen an improvement as well, with her regular home cooked dinners,

steady paycheck and GED prep courses well underway.

Outside the café two members of the Homeboy crew chat, “I’m getting the tattoos removed from my face.” Both men are done with work for the day but the Homeboy Industries headquarters has a relaxed accepting atmosphere, welcoming them to stay onsite as long as they like, and they do. A shy smile spreads across a heavily tattooed face that speaks to a life he is struggling to free himself from. “Homeboy will give me a job, but without that…you think anyone wants me?!” His laugh is genuine, and so is the pain behind it. Just three months out of jail, he is working with the janitorial staff and waiting for a position to open at the Homeboy Bakery. “They let me work my shift, run up to my tattoo removal appointments and then go right back to work…and I’m working on my GED here too. I’m gonna get that.” His companion, Quran, has no visible tattoos, but employment has been just as hard to come by. “I’m back for the second time.” Just three days out of jail he has returned to the program for his second chance at a second chance. “I made a real big mistake, but I’m back. They’re like a family here, ‘cept everyone believes in you.” He proudly holds up his Homeboy Industries t-shirt and gives a list of ways the Homeboy team is helping him. In his manner, there is what appears to be fresh hope, possibly the first time he has not just been allowed to feel it, but encouraged to. For the more than 160 members of the Homeboy employment program, it’s more than just a job. Along with two cafés, a bakery, a catering company, and nearly two dozen Farmers Market booths each week,

Homeboy Industries also offers their team of men and women GED prep courses, Urban Gardening certification programs, mental health services, educational classes, parenting classes, legal services as well as a host of other services all aimed at a comprehensive answer to the problems that led them all to incarceration.

Started in the 1980’s by a man that can fit no other description than Modern Day Saint, Father Greg Boyle has transformed a community. “Blow it up,” he says as he hands out his personal cell phone number to even the most hardened criminals he meets, and they do. Always greeted with love and the endearing terms of “Son,” “Mijo,” and “Kiddo.” Homeboy Industries has a success rate of near 80%, while the national average for gang rehabilitation programs sits somewhere closer to 20%. Father Greg, a Jesuit Priest, never had the goal of creating the most successful gang rehabilitation program in the Nation, possibly the world. He hadn’t planed to be a sought after source of wisdom and inspiration, he just wanted to “invest in people rather than endlessly try to incarcerate our way out of this problem.” The program began as a job skills training school, and a way to help felons find work once they left prison as well as nurture them into the people they could have always been. After realizing that work was hard to come by for the recently freed, Father Greg decided to cut out the middleman and open a bakery, staffed with his “Homies.” The men and women that, even if they wanted to turn their lives around, wouldn’t even be able to find work at McDonalds. “They’re not naturalborn criminals,” says Father Greg, who looks more like an off-duty Mall Santa than the leader of the preverbal United Nations of Los Angeles gangs, “They’re just out of options—

no jobs in sight, dysfunctional schools and families, no sense of belonging in society.” He talks of a reality that the majority of the United States can’t even fathom. Born into generations of gang members, living in crime riddle neighborhoods that witness violence and death as a daily rule, breeding people with a lethal absence of hope. He not only seeks to install that missing hope, with something as simple as kneading loafs of sourdough dough bread, he wants every soul to know they matter. “No life is disposable.” Easily seeing good in everyone, and dispensing love like a busted fire hydrant cooling a mid August Brooklyn neighborhood, he has found the key to unlocking hope in even the most hardened criminals. Who in-turn grow into a life filled with promise, careers, marriages, stable homes, children and a true sense of existence, “Nothing Stops a Bullet Like A Job,” their shirts read. It may have been a coincidence that Father Greg chose food service to help get the recently incarcerated back into society, or maybe he knew that the kitchen has always been ahead of the curve when it comes to social acceptance. Chefs don’t care if you’ve been behind bars, as long as you can work your station. No one in the kitchen minds if your face is tattooed and you live in your car, as long as your knife is sharp and your work ethic is strong, they are happy to set up a mise en place next to you. This is the environment that Father Greg felt comfortable leaving his “Mijos” in. Father Greg speaks frequently about the boundless gravity of kinship, “There is no ‘Us and Them’ there is only ‘Us,’” lending and even greater significance to his decision to center his endeavors around food, the one true common thread that every culture shares. Regardless of race, religion, class or country, we all eat in community, break bread with others, and share meals. Food is both sacred and unifying. “It’s a healthy contemporary take on traditional Mexican with a focus on organic, local and in season produce, most of which we grow,” Erica says, explaining the approach Homegirl Café takes to their menu. The healing effects of the urban gardening can’t be overstated, and were recognized early on, when the program first started. Several gardens are spread across the Los Angeles area, most of which takes up residence on streets punctuated with gang violence. Sarah is one of the Homeboy Industry crewmembers in charge of the Urban Gardens spread throughout a rough area

of East Los Angeles. As she drives from garden to garden, checking the progress of the chocolate bell peppers and trimming the basil, she points out how violent this neighborhood really is, “This is where my rival gang lives, I would have been killed just walking onto this street a few years ago.” But as a member of Homeboy, she has received a type of Gang Immunity from her once enemies, even working alongside other exgang members who once fought on opposite sides of an urban battlefield. She explains how Homeboy is respected as a neutral ground by

all of the nearly 86,000 gang members in Los Angeles, an East LA Switzerland of sorts in the World War that is gang violence. “People respect that you’re trying to get your shit together. They leave you alone as long as you don’t bother anyone.” If anyone knows the consequences of gang life, it’s Sarah. She joined a gang at 13, as a response to a complete lack of guidance, love and support, and by 18 she had been shot in the chest by a rival gang member. For lack of options, she was back on the streets as

soon as she was released from the hospital. “I totally believed that I didn’t deserve any better than the life I had.” Ten years later, in the midst of a prison sentence that landed her in solitary confinement, she had an awakening. She decided she wanted to live for more.

and the senseless loss of life it leads to. Even as recently a two weeks ago, Sarah stood graveside as Father Greg eulogized a friend of hers who had been shot six times, twice in the face, by a rival gang member. The second friend she has lost in the past month to undertow of gang life.

“I always knew about Father Greg, he was the guy that buried all my homies.” She says in reference to the nearly 200 young people Father Greg has respectful laid to rest over the past two decades. “Kids I love, killing kids I love,” He says of the gang violence

Driving back to the Homeboy headquarters, she laughs, “I used to live a few blocks from here and never saw this side of the street before working here, I would have been shot.” Now she plants squash, harvests parsley for a Tabbouleh salad and figures out exactly how

much she has to live for. “This is where we used to take life, now this is where I plant life.” When asked where she would be if she hadn’t been hired at Homeboy, she doesn’t hesitate, “I’d be dead. Absolutely. By drugs, or cops, or gangs. It was never really about the check, it was about the chance to start over. They always believed in me. No one else would hire me, not even Taco Bell.” Before making her way to Father Greg to ask for a job, she spend 11 months looking for work. Filling out applications, asking for anything that was available, even volunteering at soup kitchens to build a legitimate work history and fill her

days. She never even got an interview. Sarah always knew she could go to Father Greg for a job, but saw it as a last resort. An option she would use only is she wasn’t able to do it on her own. She wanted a clean break from the streets and the ghosts of the gangs that haunt Homeboy. Sarah worried that it would be difficult to not just work alongside her former enemies, but with her former coconspirators. “I just wanted a clean break.” But without any potential for work, she had only two options: gangs or Homeboy.

corner of Bruno and Alameda was the Oasis in the dessert that gave her the lifeline she needed. “It hasn’t been an issue,” Sarah says when asked how it’s been working alongside the people who used to run the streets with her. There is a trust and a respect among the employees. Once the monikers and gang signs are shed, all that’s left are two people, with more in common than they could have ever thought, forging deep and life long bonds as they navigate along similar paths on the road less traveled out of East LA.

Father Greg and his Empire of Change on the

Father Boyle keeps the imprint of all the

“Homies” he meets on his soul, reaching in for “Homeboy Parables,” whenever he is asked. He talks about a Christmas, not long ago, when six former gang members who had all been rejected by their families when they broke free from the gang life, decided to get together and figure out how to make a roasted turkey. “Ghetto Style,” is how the host of the gathering describes his cooking method: rubbed with a stick of butter, juice from two lemons, and “a gang of salt and pepper.” Those six former gang members, once bitter rivals hell bend on putting bullets into one another, sat in the kitchen, talking

and laughing, as they stared at the oven until the turkey was done. “It tasted proper,” they had reported to Father Greg. Retelling his parable, pride beaming on his face as he paints a picture of the once hopeless men grappling their way to a better life, his admiration is clear, “That’s what this is all about, that’s as sacred as the Last Supper.” At the Homeboy Bakery Farmers Market booth set up on an overcast Tuesday afternoon at the USC campus, patrons wander by and watch a Homeboy employee cut up samples and answer questions, her dark hair secured in tight corn rows. She has been with Homeboy for 6 months, putting in hundreds of hours at the bakery before being promoted to the Farmers Market booth. “I loved the bakery, but I like it here better. Being with the people and telling them about the bread and pastries.” She recommends the Chocolate Chip cookie that would make even Jaques Torres proud and cuts into a freshly made ring of garlic bread, the cloves perfectly caramelized on the surface. When asked if anything surprises

her about working for Homeboy she says, “How nice people are to me.” Not just the staff, who believe in every inch of who she can be, but the patrons of the booth she expertly manages, and the feeling of community in places she couldn’t have imagined while in jail. She has an easy way about her, if a bit timid. She is a strong woman, starting over and trying to find her footing in an unfamiliar world. She answers questions easily as each of the items for sale, baked fresh each morning by two shifts of baking ex-cons, are items she spent months making with her own hands. “They teach you a lot. You learn so much.” Glenda takes a short break from her regular duties at the Café to talk about how she came to Homeboy Industries in her teens. “I wasn’t working, I wasn’t going to school…and then I made a mistake that changed my entire life.” Once she was released from jail and off house arrest, facing a seemingly insurmountable restitution payment, a chance encounter with Father Greg changed the track she was on. “He just looked at me and said, ‘Hi Kiddo, what’s wrong?’ and when I told him I couldn’t’ find a job to pay back the state, he said, ‘Come back on the first, you have a job with us. You’re hired.’ He didn’t even know me and he gave me a job. I couldn’t believe it.” Five years later she now trains other men and women to work in the kitchen. “They MAKE you think you can do better for yourself,” her admiration for the Homeboy staff is apparent as she talks about the people who have surrounded her for the past half decade, “They stop you and say, ‘Hey, why don’t you do THIS instead of going backwards?’” She’ll stay in food, she says. She has fallen in love with the process of making food with her own hands and has brought that love into her home kitchen where she teaches her young son how to make blended beans from scratch. “In the future I see myself in an even better life with my son, but still working with food and people.” With a shy smile you can see what her bones are made of, nurturing, compassionate, content but motivated, and extremely grateful for the life she has carved out for herself with an emotional pickaxe, handed to her by Father Greg, and held up by a kitchen full of felons.


beer food

Tips for Expert Pairings Before jumping in to a treasure trove of beer and food pairing tips, one myth needs to be dispelled: there are no rules. Drink what you prefer and eat likewise. If you like it, it’s a good pairing, there are no hard and fast rules, just considerations and principles to keep in mind for more successful pairings.

CONSIDER INTENSITY When subjecting your tasters to a palate wrecking chipotle dish or 1000 IBU IPA, consider the delicacy of what you’re pairing that monster with. Mild works well with mild, and strong holds up next to strong. If you really want to pair an intense food or beer, you may consider equally intense counterpart that can take a punch.

lingering flavors should be paired Consider what flavors stick around on your palate after the bite when you think about what you pair it with. Making a steak with a garlicky cream sauce? That sauce will probably linger more than the meat. Pair to the sauce rather than the steak.

alcohol intensifies heat This can be good or bad, but a factor that should be considered. Was that curry a little more mellow than you intended? Grab a high ABV (alcohol by volume) beer to kick the heat up a notch. On the other hand, that jalapeno and Habanero chili might need a low alcohol session beer.

don’t forget texture I will spare you from a lecture using my least favorite beer term, “mouth feel,” with just a mention of the idea that carbonation cuts through grease and fat. A great compliment to a triple cheese pizza isn’t as much a flavor but a texture, bubbles add a cleansing balance to a rich greasy meal. While a smooth stout, with low carbonation levels, will match the silkiness of a creamy chocolate mousse. Consider carbonation levels when paring, not just flavors.

think of all the flavors being in one bowl The ingredients should be able to coexist simultaneously, and although the argument can be made for contrasting, the best place to start is complimenting. The best way to do this is thinking about all the flavors together. Let’s just pretend that you made yourself a big pot of homemade chicken noodle soup. What do you want to throw in that pot? a beer with notes of caramel and molasses or a beer with lemon and basil. I don’t know about you but that last beer is looking like a much better man for that job.



It’s like family, but with better beer!

The man at the bar laughs as he tosses me an answer to the question, “why do you come here every day?” His status as a regular was cemented when Geaux Brewing moved in down the street and started serving him the best beer he’d ever had. “Family but with better beer” is a summation of most of the beer culture in the Pacific Northwest. Good natured one-upmanship, coupled with the lion’s share of the world’s best hop fields, is a combination resulting in world class beer, and the first-rate people to go along with it.

Navigating this beautiful Pacific Northwest city can be geographically tricky due to the clean bisection Lake Washington provides to the Seattle Metro area. Just two bridges, one of those being a toll road, offer the only means of crossing the giant lake that lives right in the center of the area. The up-and-over method of getting around the lake will take you far North of the city, as going around it on the other end will take you very far South. Both of those options also offer a scattering of fantastic breweries; a bit of a cultural apology for the inconvenience. The abundance of beer, brewers, and hops in this area leave you no shortage of haunts to hit regardless of the section of Seattle you’ve landed in. Put on your finest flannel, pull up a bar stool, and let us pour you a pint.

BALLARD/FREMONT The undisputed king of the Seattle beer scene, this charming section of Seattle boasts the most breweries and beer bars per square mile in the State. Most of the destinations are within walking distance of each other and a day may not be enough to hit them all. If you choose just one area of Seattle to visit, this will most likely be your best bet. First stop: Freemont Brewing. One of the fastest growing breweries in the state, it’s become a favorite of locals and is constantly packed to the rafters with patrons. Freemont is well known for their innovative and delicious combinations that get poured through their two Randall’s that are in frequent rotation. Just down the street Brouwer’s Café is a must visit for beer fans. With 64 taps and an impressive bottle list, as well as a full schedule of beer events, this is a destination for local (and visiting) craft beer fans. Less than a mile away are two impressive breweries that shouldn’t be missed. Reuben’s Brews, a brewery so well loved by Seattle beer fans that they brewed the official beer for this years Seattle Beer week. With a Randall program just as impressive as Freemont’s, as well as several GABF awards under their brewing belts, this is a beer experience that shouldn’t be missed. Steps away lives another lively tap room that has earned its mark as a go-to destination. When biologist and Cicerone Robyn teamed up with her equally science-and-beer-obsessed friends Laura and Brad, the union formed Stoup Brewing, one of the most impressive beer spots in Seattle. Equal parts flavor explosion and beer science innovation Stoup is brewery to watch. With a taproom that’s easy to get comfortable in, a regular rotation of food trucks on weekends, and a couple Washington Beer medals to their name, Populuxe Brewing is growing in popularity over the years as a force to be reckoned with in the Ballard beer scene. Just down the road Hilliard’s Beer offers one of the largest and shiniest tap room in the area. With regular events, consistently great beer and plenty of cans to take home with you, this is great place to end your Freemont-Ballard beer crawl.

CAPITOL HILL/DOWNTOWN QUEEN ANNE Travel south of Freemont and you’ll find yourself in the Queen Anne neighborhood - a small but chic community with upscale homes and a growing beer scene. Stop in for a pint at Holy Mountain Brewing, the current cool kid on the Seattle Brewery block. When Holy Mountain The Pine Box • Seattle, WA (Melrose Ave)

decides to host a beer pairing dinner, it sells out in minutes. Make sure to grab a sought-after bottle while you’re there, as they are hard to come by. Down the road a few miles is Pike’s Brewing. If you’re the sort that wants to stop into Pike’s Place Market and watch the professional fish throwers, then pop in next door for a pint. Pike’s has been serving beer to Seattle locals and tourists since the 1980’s and has earned a soft spot in the craft-beer-loving hearts of Washingtonians ever since. Once you’re brave enough to fight Seattle traffic, head over to The Pine Box – opened by the founder of Seattle Beer Week and the former bar manager of Brouwer’s Café. The Pine Box is housed in a former mortuary (hence the name), and pours a well-curated beer list for its 30 taps. The Pine Box also hosts beer events on a regular basis, so keep an eye out. Next, it’s time to stock your beer fridge at one of the most well trafficked and well-stocked bottle shops in town. With regular food trucks, a taproom and a crowd of beer geeks in attendance, Chucks Hop Shop is more than just your average bottle shop. Look for bottles you can’t find anywhere else in the city, order a flight, and grab a bite at the food truck parked outside.



While the West Side of Lake Washington is best known for its beer scene, the other side of the lake is no slouch. Traveling North from the City, over the top of the lake, the first spot you’ll hit is Hellbent. Started by a collective powerhouse of GABF award winners, long-time bar managers, and beer geeks, this is a place that has a soul much older than it’s gorgeous newly-opened taproom. Especially on sunny days the patio itself is worth the drive north. Next stop: Woodinville. Just North East of the top of the lake sits what locals think of as “Washington’s Napa.” With a huge supply of wineries, distilleries and breweries, this is a booze lover’s paradise. Check out Triple Horn and B-Side Brewing in the industrial district, Dirty Bucket down the road, and then on to Foggy Noggin. If you get weary and hungry, head over to The Collective On Tap for some delicious barbeque and a well stocked tap list. Monday nights are brewer’s night, featuring a new brewery every week and a Q&A with the brewer. Travel further south and you’ll hit Redmond, were the locals will insist you stop at Black Raven, a brewery with rapid growth due to a catalogue of consistently good beer, as well as a regular rotation of new and innovative brews. From there, head down to Bellevue and check out the small hidden gem of a brewery called Geaux Brewing. With everything from an impressively delicious summer ale to a smoked ghost chili porter, this is a place that will please even the pickiest of beer snobs. Make sure to take some of that beer home in a crowler; they will seal one up for you right on the spot.

SoDo/GEORGETOWN SoDo is how the locals say “South Down Town” and it’s also home to more than a few great breweries. Two Beers has been an everexpanding brewery making waves in the SoDo beer scene since 2007. Yes, there are more than just two beers, but their motto is: “Life is just a little more honest after two beers.” Can’t argue with that. For a proper meal and a great pint stop into Mollusk for the best of both worlds. Mollusk Brewery rose from the ashes of Epic Ales, a favorite brewery around town that closed far too soon. Mollusk opened to a sigh of relief from the locals and offered us the same fantastically weird beer that

Hellbent Brewing Company • Seattle, WA (Lake City)

we’d gotten used to from the owners. Finish up your tour of the Southern end by heading to the beloved Georgetown Brewing for a pint of Seattle’s own Lucille IPA, a sentimental favorite of those who cut their craft beer teeth in the Pacific Northwest. Georgetown doesn’t bottle, and the keg distribution is limited, so this may be your only chance to sample a true Seattle brew.

HOP OVER TO EASTERN WASHINGTON The Washington beer scene is one of those ‘you’ll-never-see-it-all-the-first-time-around’ type of experiences, however, if you have ultimate control over the timing of your visit, the best possible decision you could make is to plan it around the annual hop harvest. After all, Washington State is responsible for nearly 80% of the nations hop yield. Either plan on a day trip to the Yakima hop fields to enjoy the beauty of fresh hops being harvested right from the bine, or come a few weeks later when the fresh hop beers take over the local taprooms. The Yakima Hop Harvest Festival is one of a kind and features fresh hop beers that are unlike any you can sample elsewhere. But if you can’t leave Seattle during your October visit, make sure to check out one of the many, many fresh hop tap takeovers that occur all over the state.


THE FEAST OF THE SEVEN FISHES How Italians do Christmas Eve

The door of the Spanish Villa opens and the sound of Sammy Davis, Jr. singning Christmas Time All Over the World spills out, mingling with the smoked hickory smell of grilled oysters. It’s apparent that this isn’t your ordinary holiday party, it’s got a life of it’s own. We sit down— seven couples, all with ties to the food world— to indulge the way the Italians do on La Vigilia (Christmas eve). Although we each brought a dish to share, It’s not your standard pot-luck style gathering. It’s the Feast of The Seven Fishes, a long standing holiday tradition that began centuries ago in Italy and has recently began to emerge in culinary circles in America. I’ve been to holiday parties before and since, bring-a-dish style gatherings as well, but this is the only one I’ll remember every detail of. The rich history, robust culinary collaboration, and brilliant conversation that arose from the meals symbolism, this Feast imbedded itself in my memory. Feast of the Seven Fishes began as a way to abstain from meat while keeping vigil on Christmas Eve, and quickly morphed into a luxurious banquet of seafood dishes to celebrate the season. Feast dinners are still


A steaming bowl of stew, soup, or tender poached fish is commonly served as a fifth course, after a big hearty bowl of shellfish studded pasta. This coconut broth fish course is a great take on that tradition in a new and exciting way.

INGREDIENTS 2 tablespoon olive oil • 2 shallots, chopped (1/2 cup) • 4 cloves garlic, minced • 2 cup broth (chicken or vegetable) • 2 (15 wt oz) can coconut milk (full fat) • 2 teaspoons fish sauce • 1 tsp sea salt • 2 tsp black pepper • 2 lbs black cod, cut into 8 fillets • 3 cups Swiss chard, rough chopped • Rice for serving

celebrated in many Italian homes, although the practice isn’t as common as it once was. While there is some debate over why the number seven was chosen, the biblical significance of that number is often highlighted. Seven is the most commonly mentioned number in the bible and many culinary historians point to God finishing the earth on the seventh day, or to the seven sacraments. Some families, however, decide to celebrate their sizeable seafood feast with a larger number: thirteen. Symbolizing the twelve apostles plus Jesus, this number is well suited for a large and hungry family giving the table six additional dishes. While a non-fish infused dessert is often served at this feast, many modern ItalianAmericans get a little cheeky by adding red Swedish Fish candy to their cannolis, or tower of fritters. Regardless of how the feast is celebrated, or how many dishes are served, the core is always the same: a banquet of fish and a gathering of loved ones.


In a large, deep skillet with a lid heat the olive oil over medium high heat. Add the shallots, cooking until softened and slightly browned, about 5minutes.


Stir in the garlic until fragrant, about 30 seconds.


Add the broth, coconut milk, fish sauce, salt and pepper, simmer until slightly reduced, about 10 minutes.


Add the Cod fillets into the pan, reduce heat to low, cover tightly with a lid and simmer until cooked through and fish flakes easily with a fork, about 10 minutes. Stir in the chard until wilted.


Serve in bowls over rice.

To throw your own Feast of the Seven Fishes, there are a few things to keep in mind. First, Stick to odd numbers, according to Italian tradition they bring good luck. If your invite-list is too large or too small for seven dishes, consider as many as thirteen dishes or as few as three. Second, get help from the pros! Go to a good quality fish market and have them do the cleaning and gutting for you: fresh fish without the mess. Consider keeping an open invitation. Invite as many people as you can fit in your dining room, family or not. This feast is as much about communing with loved ones as it is about seafood. Lastly, consider a pot-luck. Don’t get overwhelmed with the cooking, as well as the hosting tasks. Find some food-savvy friends to help and assign out a course or two. Add a cocktail course. Assign a mixology-wise friend or two the task of creating a cocktail to pair with a few of the dishes. Leave the fish out of the drink, opting instead for a seafood-themed name for your signature party libations.

PAN SEARED SCALLOPS OVER SMOKEY CORN PUREE & BALSAMIC GLAZE This slightly swanky dish is best suited for course three of the Seven Fishes dishes, it has some meatiness to it, but in a small appetizer sized portion. Serve it after a small canapé, and a salad course, but before a pasta or entrée course.

INGREDIENTS 4 ears of corn 5 tablespoons unsalted butter, plus 2 tablespoons divided ½ tsp salt ½ tsp black pepper 1 cup cream (or half and half) 16 jumbo scallops salt and pepper 2 tbs olive oil ¼ cup balsamic glaze

DIRECTIONS 1. Cut the kernels off the corn cob, set aside. 2. In a saucepan over medium high heat, melt 5 tablespoons butter. Add the kernels, salt, pepper, smoked paprika and cream. Allow to simmer until corn has softened, about 8 minutes. 3. Add to a blender or food process and process until smooth, about 5 minutes. Pass through a fine mesh strainer or chinois (this will remove any fibers and give you a really creamy puree). 4. Rinse scallops and place on top of a stack of 4-5 paper towels. Add another layer of paper towels and allow to drain and dry for 15 minutes. 5. Sprinkle with salt and pepper on both sides. 6. Add the remaining 2 tablespoons butter and olive oil to a pan over high heat. Allow the butter to melt and get very hot, nearly smoking. 7. Add the scallops, flat side down, and allow to cook until a dark golden brown crust 8. forms on the bottom, about 2 minutes. Flip and cook until seared on the opposite side. Remove from pan when a slight hint of translucent pink still remains at the center, don’t over cook. 9. Place a small amount of corn puree on a plate, add two scallops on each plate and drizzle with balsamic glaze.

SALT ROASTED WHOLE FISH Salt roasting fish is as impressive as it is easy. The prep comes together in minutes and it can bake while you serve the course before it. Laying the salt crusted fish on the table and making a show of removing the pack is an elegantly dramatic way to serve a meal.

INGREDIENTS 2 whole fish (2 lbs each), gutted and cleaned (sturdy fatty fish like: salmon, arctic char, whitefish, sablefish, bass)

6 thin slices of lemon 2 sprigs rosemary 4 egg whites 5 cups coarse Kosher salt

DIRECTIONS 1. Pre heat oven to 400. 2. Whip the egg whites with a fork for about 1 minute. Add the salt, mix until it resembles wet sand. 3. Lay about 1 cup of salt mixture on an oven safe serving platter (you can also use a baking sheet with sides) add the fish to the top of the salt bed. Stuff the cavity of each fish with lemon slices and rosemary. 4. Add the remaining salt to the top of the fish. Pack the salt around the fish (it’s fine if the head and tail are sticking out). 5. Roast at 400 for 25 minutes or until the internal temperature reaches 125F and the salt pack is light brown. Allow to rest for ten minutes before serving. 6. Smack the salt pack with the back of a knife, break away the salt, remove the skin, portion out the meat.

Fondue’s & Don’ts

OF THE PERFECT BEER CHEESE SAUCE A rich and decadent pot of creamy, melty cheese accompanied by dipable pieces of bread, meat and vegetables is at the height of shareable indulgences to serve to guest. Fondue has a strong history of showing up at holiday gatherings, and for good reason. This fun and festive party offering is low maintenance, easy to assemble and excessively crowd pleasing. Follow these simple rules to make sure that your melty cheese party is a huge success.


Break out the immersion blender • if your sauce separates. Cheese sauce can be a tricky beast, it’s prone to separating or becoming chunky. No worries, just blend it into submission and your sauce will be perfectly velvety. Stir in a figure 8, or a zig-zag pattern • might sound a little silly, but it helps to keep your sauce blending well. If you stir in a circular pattern around the edges of the pot it will create a whirlpool that can suck cheese into the center of the pot and promote clumping before it’s melted and combined. Experiment • with spices. Add sriracha, gochujang, herbs, or roasted garlic to give the sauce your own signature twist.


Don’t forget the cornstarch • this is what will keep your sauce intact, it prevents the cheese, oils and beer from separating into a stringy mess all while thickening it up to the perfect consistency. Don’t boil your sauce • bring your sauce to a simmer, and adjust the heat to keep it at a low simmer. A boil will encourage your sauce to break, burn and separate.

BEER CHEESE FONDUE INGREDIENTS 12 ounces beer* 6 wt oz Gruyère cheese, shredded 8 wt oz Smoked gouda, shredded 2 tbs cornstarch 1 tsp Dijon mustard ¼ tsp Worcestershire sauce ½ tsp salt ½ tsp black pepper For serving: 1 cup mushrooms, quartered 1 cup broccoli florets 1 French baguette, cut into cubes ½ lbs flank steak, cooked and sliced 1 Granny smith apple, sliced


1. Add the beer to a saucepan over medium heat. Bring to a low simmer, do not boil. 2. In a medium sized bowl toss together both types of cheese and the cornstarch. 3. A small handful at a time add the cheese to the beer, stirring until the cheese is melted before adding more. 4. Once all the cheese has been melted, add the sauce to a warm fondue pot. 5. Serve with bread, vegetables and meat. 6. *Note: Use a lighter-colored beer for best results. For a stronger beer flavor use a hoppier beer like an IPA or an American pale ale. For a milder beer flavor use a wheat beer, pale lager, kolsch, or pilsner.

A New Dining Concept in Calabasas

Pedaler’s Fork sits at the edge of Los Angeles County in the cycling enthusiast neighborhood of Calabasas. Although it’s mere miles from the hectic, fast paced world of Hollywood, the golden sun-glow pouring though the expansive floor to ceiling windows, the symphony of bullfrogs and the trickle of the neighboring creek gives this gorgeous space a transcendent feeling, as well a reason for Los Angeles residents to brave the 101 North. “I love the beets, those came from Alan’s farm.” The waitress says with a smile, referencing one of the many local farms that stock the kitchen, farms that she visited along with the rest of the team. Using their own van, the staff of Pedaler’s Fork and Chef Dan Murray cultivate a menu using only ingredients that they can source within 100 miles of the restaurant. In an age when Farm-To-Table has become and overused cliché, this team brings and earnestness to the endeavor.


The owners, Robbie Schaeffer and Tim Rettele show a sincere dedication to the environment, the food and the community. Trendy or not, brining food from local farms into the kitchen is as personal as it gets for these men, “I want to serve you food that I would feel good about giving to my own kids,” says Tim who talks about developing the space out of a desire to find a dining experience that was comfortable for a first date, a night out with the guys, or a nice dinner with his young children. He has managed to create a place, with reclaimed materials, that accomplishes all of that and more. “I rode about 38 miles this morning,” says Robbie, with a sincere smile and not a trace of the exhaustion most would feel at the end of a grueling day. For long-time cyclist Robbie, a restaurant dedicated to the cycling community was long over due, and placing it in the pedal pounding community of Calabasas was fate. Through the back entrance that leads to a coffee shop and bike boutique, Robbie has started to forge a unofficial headquarters for the local cyclists, a

place to connect, meet up, plan a days ride or just enjoy a cup of coffee. Although created with the cyclist in mind, bikers and non-bikers alike will appreciate the gorgeous space, the locally sourced food and drinks, and the friendly staff. With an artisanal menu that changes with the seasons, provides vegetarian, vegan, and gluten free items along side the carnivorous options, this is truly a place for all. The restaurant offers well-priced, nicely portioned, locally sourced dishes as well as an incredibly thoughtful wine list curated by the in house Sommelier who draws on smaller craft wineries. The expansive bar also boasts an impressive craft beer menu, well-made cocktails and small batch liquors. Beyond the dinning room, with a back entry of it’s own is Ten Speed Coffee, an Oregon based coffee roaster dedicated to small batch roasting geared toward the cycling community. Just next to the coffee shop is an impressive bike boutique, which serves as a certified dealer of one of the most prestigious cycling companies in the world, Moots. The marriage of these three business: restaurant, coffee shop and upscale cycling boutique, all in one space is shockingly seamless, each endeavor in harmony with the others like different parts of the same body. With a ambiance of rustic elegance, an embracing warmth and thoughtful owners, this is a place that is hard to leave. Pedaler’s Fork opens to the public April 22nd, and with a team you just want to root for, it’s sure to be a huge success.

Pedalers Fork

(818) 225-8231 23504 Calabasas Rd Calabasas, California 91302