Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters.
My guest today is Steve Sabicer, a food writer and recipe developer who left the corporate world to pursue his culinary passion. Steve writes about regenerative agriculture, seasonal living, craft, and consciousness in his newsletter, Enlightened Omnivore.
Steve also hosts a podcast, where he has “conversations from the field: ranchers rebuilding soil, chefs rethinking sourcing, authors challenging convention, and practitioners doing the hard work of feeding people well.”
In this episode, Steve and I chat about so many interesting topics, including
* His pivot from corporate life to training at an L.A. butcher shop to owning two butcher shops and a cafe.
* The importance of sustainability and regenerative agriculture for our food supply.
* How he learned life lessons while pruning trees at his aunt’s olive grove in France.
Plus, Steve shared his tried-and-true recipe for Chicken Liver Mousse, also known as “pink gold.” It makes for a delicious appetizer!
If you don’t already subscribe to Steve’s newsletter, I highly recommend you do! There you will find thoughtful essays, fun recipes, and a series on his visits to France.
Links
Chicken Liver Mousse recipe (Steve has unlocked this post for all of April!)
Enlightened Omnivore newsletter
Enlightened Omnivore on Instagram
Happy listening!
Thanks for tuning in! Find my other podcast episodes here.
