Welcome to another edition of the Real Food Kitchen Tour. This week, we travel to Los Angeles, California to tour the kitchen of Sylvie Fox of SylvieFox.com
What’s a Real Foodie?
A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.
We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.
We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.
This Week’s Real Food Kitchen Tour: Sylvie Fox
Sylvie Fox is a romance author living in Los Angeles, California with her husband, son, two dogs, and one magical cat. In spite of her decade in Hollywood, she’s never been on television or in a movie, and avoids the paparazzi. Sylvie loves to hear from readers — visit her on her website, SylvieFox.com.
Blog Name: Sylvie Fox, Author – doesn’t really have a name – it’s just a blog for my readers, SylvieFox.com
Blog Author: Sylvie Fox. I’m a romance author and real food enthusiast. Since I’m home all day writing (or procrastinating), I dedicate a lot of time to real food. A few years ago my husband and I stumbled up on Nina Planck’s [easyazon-link asin=”1596913428″ locale=”us”]Real Food: What to Eat and Why[/easyazon-link]. Like many Americans we were constantly looking for ways to improve our diet. We’d given up shopping in supermarkets and eating processed food, but didn’t know where to go from there. It’s no understatement to say this book changed our lives. We started drinking raw milk, sourcing pastured and wild foods, and fermenting our own. Sally Fallon’s Nourishing Traditions was next – and we’ve never looked back.
Location: I live in Los Angeles, California in the southeastern part of the San Fernando Valley.
How Long Blogging: I’ve been blogging since 2003 in my other life as an op-ed essay writer.
House or Apartment: House. This is our third house and our second kitchen renovation. The renovation was geared toward buying, storing, cooking and eating real food. It’s a huge departure from our glam kitchen remodel of another house in 2003. It was cheap, but very utilitarian.
Size of Kitchen: It’s a long galley kitchen – 25′ x 13′ or thereabouts.
Things You Love About Your Kitchen: Drawers, drawers, drawers. Much more useful than regular cabinets. Having enough cold storage for everything.
Things You Would Change: A better fermenting system. I’d love to ferment everything in the pantry, but cross contamination is a problem – so there are things fermenting everywhere.
Favorite Tools & Gadgets: I have so many. Good tools are priceless. I like good peelers, graters, and sharp knives.
Biggest Challenges Cooking Real Food: Getting real food. We visit the Hollywood Farmer’s market every Sunday. There we get raw milk from Oragnic Pastures, and pasture raised meat from Jimenez Farms, among others. But other things are a far greater challenge. Also making your own broth, tea for kombucha, making your own yogurt, straining kefir grains from kefir, etc., takes enormous amounts of time – in a world where these things aren’t perceived as important.
Current Family Favorite Meal: Mmm, that’s a good question. My two year old son loves Dutch Pancakes (4 eggs, 1 cup sprouted flour, 1 cup raw milk – baked for 25 minutes in a 400 degree oven). My husband likes everything. He travels a lot and appreciates real food when he comes home form days of restaurant, hotel, and airplane food.
Favorite Cookbooks: Of course, we enjoy [easyazon-link asin=”0967089735″ locale=”us”]Nourishing Traditions[/easyazon-link], but feel many of the recipes just miss that last step to make them perfect. We enjoy [easyazon-link asin=”0517118688″ locale=”us”]George Lang’s Cuisine of Hungary[/easyazon-link] (we have a second home in Budapest and enjoy Hungarian food). Some classics like [easyazon-link asin=”0060734922″ locale=”us”]Mario Batali’s Molto Italiano[/easyazon-link], various [easyazon-link asin=”0375413405″ locale=”us”]Julia Child[/easyazon-link] cookbooks, and many handed down from my mother and grandmother like the [easyazon-link asin=”B00284IQX4″ locale=”us”]Encyclopedia of Cooking[/easyazon-link] from the 1940s – the recipes use lard, tallow, and butter – no vegetable oil there. If I had all the time in the world, I’d seek out and collect cookbooks from the early part of the century before processed foods were the norm.
Check Out the Previous Real Food Kitchen Tour Posts
Let Us Tour Your Kitchen
Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?
Please email me at Questions AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.
Oh, and please send the answers to the above questions (at the very top of this post).
As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.
Some ideas for photos:
- Show us what’s in your fridge or what’s fermenting on your counter
- Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
- Got backyard chickens? Send some pics!
- How about a lovely herb garden?
- Kids or pets are always cute!
- Try to include at least one photo of yourself, ideally in your kitchen
And no, you don’t have to have a blog to be included in the tour.
Photo credit: A warm welcome Project365(3) Day 10 by Keith Williamson, on Flickr and photos by Memories by Michelle
Disclosure: cmp.ly/4 and cmp.ly/5