TASTE IS A BEAUTIFUL THING
The average human tongue has over 5,000 taste buds. They detect the extra salt in a juicy grass-fed burger and the hint of lemon acidity in a light salad dressing. If we pay close attention, we can taste the whole spectrum of flavors: salty, sour, bitter, sweet, and umami (savory).
Believe it or not, every one of these flavors is in a glass of natural wine. It’s true; fermented natural grape juice provides one of the most unique and well-studied taste experiences in the culinary world.
This is because a wine’s taste is more than just alcohol and grapes. Wine presents a complete sensory adventure. It’s actually a science called neuro-enology, and with a little practice, you can be a professional neuro-enologist – a.k.a., wine taster.
You have within you a depth of peace that transcends the ups and downs of the material world. You carry that stillness with you wherever you go, and you can never lose it. But, your mind, busy and analytical as it is, can cover up your innate calm.
Picture an ocean. Your mind’s thoughts are the waves: predictably chaotic, rising and falling in a repeating pattern of highs and lows. When you’re caught in them, you get pushed and pulled.
And yet, if you dive just below the surface, you find an infinite depth of stillness. The waves are still crashing – your thoughts are still running – but they no longer affect you. You can watch them from below; from a place of peace.
Meditation helps you settle into that stillness. It’s the practice of returning to your natural state – one of unshakeable inner calm, regardless of what’s going on around you.
Fat is the flavorful foundation of our cooking. Olive oil, grass fed butter, coconut oil, mayonnaise, egg yolks – these are our favorite ingredients in the kitchen. They bring smooth texture and indulgent flavor to any meal.
Ask a French baker for the secret to a good croissant, he’ll say beurre. An Italian chef will be sure to drizzle extra olio d’oliva on her mozzarella and basil. In Spain, a butcher prefers the fattiest cuts of pastured pork for his jamon ibérico.
Fats are decadent. They also boast significant health benefits. Olive oil is packed with antioxidants, for example; avocado oil has been shown to reduce cholesterol and improve heart health.
Like any ingredient, the best fats are of the highest quality. Here’s how to pick the best quality of our three favorite fats:
UNCOVERING THE ROOTS OF WINE
Terroir Is One of The Most Popular Words In The Wine World.
You’ve probably heard it many times before. It’s used to capture a wine’s soul, encompassing the history of a wine’s homeland and the journey the grapes took from vine to bottle. Every wine region in the world – and every vineyard within – has a unique terroir.
Real terroir has been lost over the years. It’s overcomplicated by showy sommeliers and used as a marketing tool by big wine companies.
In truth, terroir is a wonderfully simple idea. You can get a sense of it in every natural wine you drink, regardless of whether you’ve been tasting wines for decades or you’re trying a bottle for the first time.
So What Really Is Terroir?