About Seth & What to Expect

 

 

Seth Peterson’s passions are Teaching, Cooking & Sustainable Design.

seth head shot (1 of 1)

As a second generation urban gardener living in the heart of Berkeley, my love of gardening is a natural extension of my love of food, of both cooking and eating in community, a love passed on to me from my mother.

My passion for teaching is fueled by fourteen years in Latin America, where I taught English and business.

Since returning to the Bay Area eight years ago, I have dedicated myself to cooking in top East Bay restaurants as well as exploring the local foodshed from Fort Bragg to Santa Cruz.

And developing my third passion, Sustainable Landscape and Farm Design

I combine my passions to bring real local food to real people, reconnecting them to their local food shed and giving them the knowledge and the skills to grow and prepare good food using traditional cooking techniques that are both healthy and delicious.

 

WHAT TO EXPECT

Expect some good conversation and ideas, a place where I’ll post photos of some of my cooking and recipes and help people with any questions they have.  Feel free to share seasonal menu ideas or suggestions.

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a young piglet at Tara Firma Farms

Expect to see a seasonal calendar of  recipes & menus to get in tune with the seasons and what’s ripe throughout the year, the key to eating seasonally.

pkitchen foodsheds (194 of 254)
yearly seasonal dungeons crab boil at the local larder crab shack

As we discuss what to cook and how to cook it, we will also dabble in healthy, nutrient dense foods, traditional cooking methods and a lot of Grandma style cookery.

We’ll explore how to bring out nutrition and flavor in our food to create simple yet satisfying dishes that have a sense of time and place.

How to preserve using 12 different forms of preservation.

Also, expect some info on the cooking basics from knife skills to frying, sautéing, steaming, etc.

The fundamentals of a cooks techniques that will give you a solid base to delicious meals at the table.
You can also expect to see many photos.  As a photographer, I shoot foodsheds, the people, the  farmers, the animals, the restaurants, the cooks, etc. Where our food comes from.  Not just photos of my local food shed, but also photos from my work nationally and abroad.  From photoessays of recipes and techniques to places I visit and projects I work on, it’ll all be captured here in lovely photos which I have taken over the last decade to be able to do so.

Videos, yes videos.  I began filming my classes and workshops last year and now have a lot of material to go through and edit.  Material I can post here for everyone to see.  Videos that cover everything from pig butchery to kimchi to nutritional bone broths.  The first ones are already up.

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home butchery of sustainable fish like mackerel, sardines and other delicious hella cheap options is a good start

workshops a plenty.  This so at the heart of what I do, workshops on every aspect our local food sheds and at home food preparation.  I will post the announcements here so people who live in the greater Bay Area can come and get hands on experience in all facets of home cooking.
so, that’s recipes, techniques, developing nutrition and flavor, photo and video lessons, workshops and explorations, questions answered and  a community of like minded people to learn with.  That is what you should expect. Essentially what is coming is a complete introduction to cooking.  An online cooking school, if you will, that will roll out over the next months and years.  Yea, so as more material gets up, and more people join in the conversation, and as things heat up, this is gonna get freakin’ awesome. Expect freakin’ awesome!

What else to expect?  Expect the unexpected,

 

because,

I am still,

Seth Peterson

a local larder

 

 

 

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4 thoughts on “About Seth & What to Expect

    1. Hey Joan, I’ve been watching the photos or your pastry coming out of your kitchen and can barely contain myself, it looks so delicious ! I can taste it. I’ll have to come by and do the real thing.

      Like

  1. Hey there, a fellow student mentioned your name to me. We are in our PDC right now at Mastadon Valley Farm in Wisconsin. I am set to go to Blue Hill at Stone Barns to do my externship after Le Cordon Bleu in January but now that I have discovered you, perhaps you might be a better mentor. Any interest?

    Like

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