On Monday, October 17, Inn Season Cafe owners, Nick Raftis and Thomas Lasher, will host an open house to celebrate  30 years of providing the Detroit area with fresh, unadulterated, farm to table, fine vegetarian cuisine.

I will join founding owners, Maggie O’Meara and John Armstrong, at the cafe between 6pm and 10pm for this free, festive event with food, wine and song.

As part of the month-long anniversary celebration, the cafe will give away cupcakes and other goodies.

For more information check out www.theinnseasoncafe.com.

You will also be able to purchase my cookbook Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe

…and I will be there to sign your book!

Read The Inn Season Cafe Story

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30 Years Of Inn Season Cafe In Pictures

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Photo gallery from the 30th Anniversary open house

October 17, 2011

Traveling east, through amber waves of grain, to Lincoln, Nebraska, on our San Diego to Detroit restaurant tour, my wife Sara and I marveled as the Rocky Mountains disappeared into the ground and flattened into the Great Plains of the mid-west.

We pulled into the historic Haymarket District of Lincoln, where the old rail and distribution system has been largely bypassed by 21st century modernization.

Over a century ago, way stations for the railroad system, which distributed grains, produce and farm products, were set up from coast to coast. These stations became distribution centers and agricultural hubs, standing out like sparkling jewels in corn and wheat fields when there was little else around.  Eventually, these became the urban centers, which were integral components for the westward expansion of America’s commodity food system. Thanks to local efforts, many of the magnificent edifices from the late 19th and early 20th century are preserved and now function as cultural centers of the community.

In one of those old warehouse structures stands Maggie’s Vegetarian Cafe–an all-natural, from-scratch cafe using local and organic ingredients whenever possible.   It is very casual and charming with down-to-earth sensibility.

Owner Maggie Pleskac was in the kitchen and made our Spicy Hummus Wrap and Unfried Falafel Wrap, which we found to be filling and delicious with noticeably fresh ingredients.

On the walls were pictures of the local farmers who supply the cafe–Maggie told us which one provided each part of the sandwiches.  We left with renewed energy from a simple, yet satiating, meal and felt good about supporting a business that reveres the local farmers, who I view as the true heroes of the modern food revolution.

Omaha was our next stop.  This city still has many of the mansions and magnificent structures from the early 20th century.  Reminiscent of the elegant neighborhoods populated by the auto-barons of Detroit, these were the homes of cattle barons.  Omaha was one of the capitals of the early factory farming industry in America.

Ironically, McFosters Natural Kind Cafe is at the edge of this neighborhood.  The building looks like an old Tudor-style home, but was originally Skip’s Skelly Gas Station, one of the original service stations on the old Lincoln Highway.  Now re-incarnated as a natural foods restaurant, it fuels visitors with freshly-prepared food.  Although they serve seafood and free-range chicken, it reminded me of the old-school vegetarian cafes–down to earth, funky and colorful, with an expansive, but uncomplicated, menu.  Unfortunately, we had filled ourselves in Lincoln, so a salad and carrot juice were all we could manage–both were fresh and flavorful.  We hope to travel through Omaha again–this time with empty stomachs.

Our appetites returned that evening as we pulled into Iowa City, Iowa, a college town with a number of veg choices.  We chose The Red Avocado, an upscale, yet cozy, vegan restaurant in the lower level of a house near the university.  We began with a Cilantro-White Bean Dip garnished with toasted pepitas and fresh baked flatbread (check out my version of the recipe below).

This was followed by a Corn-Mushroom Soup which was creamy and savory.  Our first entree was Corn Cakes with Shiitake Mushrooms and Tofu, a beautifully prepared dish with excellent flavors and textures.

Second was Gnocchi, properly light and fluffy–unfortunately, it was swimming in tomato sauce. Dessert was a chocolate truffle which we took to go because the restaurant was closing. Later, we discovered this to be the weak-link in the meal; however, the rest of the experience, including the great service, overcame any disappointment.  This was one of our favorite meals of the entire trip.

Click Here For Video!

The heartlands of Nebraska and Iowa were a pleasant surprise.  We were heartened  to see the passion and commitment for local and organic foods as well as a relative abundance of plant-based options.

Next, in our quest to discover the state of the veg union, we visit a raw, culinary treasure in Downer’s Grove, Illinois.

Inspired by the Cilantro-White Bean appetizer at The Red Avocado in Iowa City, I created my own version to celebrate the heartlands of America and those good people who are making a difference.

White Bean Cilantro Dip

Click here for the recipe!

If you have questions or suggestions, please email or write me on Facebook or comment here.

In May, 2010, I released my cookbook, Vegetarian Traditions. The following 10 months, I traveled from San Diego to Michigan a number of times for events, book signings and cooking demonstrations–short trips which barely gave me time to catch my breath.  My wife, Sara, and I decided to spend the summer of 2011 in the Detroit area, allowing us to do events every week, catch up with old friends and take part in community activities.  What I discovered was exciting!

Michigan, as a whole, is in a heavy state–consistently near the top of the charts for the most overweight, even though it is one of the top agriculture producers with farming being the second largest industry.  I was always troubled by the obesity since there is so much fresh produce available in the numerous farmers markets, road side stands, grocery and produce stores, all carrying the amazing Michigan bounty.  However, this summer, I felt change in the air.

We kicked off our Michigan summer with a cooking class on Mackinac Island during their Lilac Festival.  Although the natural beauty of Mackinac Island is dazzling, the tourists always seemed to be disconnected with what they ate. Food on the island is solely for entertainment purposes–fudge, candy and restaurant cuisine prepared for taste and presentation.  This trip was different.  Not only did they invite me, a vegan, health-oriented chef, to do a demonstration in the community center, but the local chefs and residents seemed to be yearning for change towards a better and healthier cuisine.  This was evident, not only through what I was told, but also on the restaurant menus.  Mackinac Island has not lost its status of being the fudge capital of Michigan, continuing to use more sugar than anywhere else in the state—but, Rome was not built in a day.

My next surprise was when I was invited to teach a class in Wyandotte.  This is in the “down-river” area of Michigan’s very industrial community with hard working, blue collar folks.  Imagine my surprise when I discovered the class was sold out.  In a charming health food store, Total Health Foods in Wyandotte’s historic downtown area, the impressive crowd was eager to learn and discover as much as they could about healthy food and cooking. The down-river experience didn’t stop there.  I was invited to pass out Inn Season Cafe’s Brown Rice Salad and sell my book in three areas which are not synonymous with vegetarian lifestyles:  Allen Park, Shelby Township and Warren.  All of these events were organized and run by the optimistic and high energy Mary Ann Demo.

Allen Park, a down-river community where the Detroit Lions practice in the summer months, is a wholesome, unassuming town and, much like Wyandotte, many of the residents worked for the auto industry or one of the other numerous plants in the area.  The farmers market was set up in a parking lot close to the downtown area.  It was quiet and may take a while to catch on, but at least Mary Ann and the Allen Park residents are making the effort and it is a good place to spend a Friday afternnoon.

The relatively new Warren Farmers Market is housed in the Warren Town Center, a wonderful facility with pavilions, a wading pool and an interactive fountain located near the GM Tech Center.  This busy market had farmers selling Indian lauki (calabash) squash, purslane and amaranth in addition to a robust presentation of the usual Michigan bounty.

The Shelby Township Farmers Market is located on the historic Packard Automotive Proving Grounds, a beautiful property with buildings designed by famed architect Albert Kahn.

Although the day I participated was unusually hot, many local residents braved the heat to purchase fresh, local produce.  One of the farmers was selling a succulent and very sweet watermelon in addition to an impressive selection of Michigan produce–the perfect antidote for the heat.

I was really excited to see several Detroit urban farmers at the historic Eastern Market, the nurturing core of Detroit’s urban expansion since 1841. Brother Nature and Grown in Detroit, just to name a couple, feature an impressive variety of fresh-picked produce from local gardens. In addition, Randy Hampshire of Hampshire Farms, is still the certified organic anchor here, selling grains, beans and breads–not to mention his fresh ground cornmeal.

The Royal Oak Farmers Market and the Birmingham Farmers Market, the two I frequent the most, were busier than I ever remember.  The Royal Oak Market is located within blocks of my former restaurant, Inn Season Cafe, where we sponsored the first organic farmers back in 1990.  Today, certified organic farms, such as Cinzori Farms, Hampshire Farms and Maple Creek Farm, anchor the organic presence, providing some of the best produce in the area and often feature unique heirloom varieties.

Cousin Don Hobson has worked tirelessly to make the Birmingham Market a success.  A wonderful addition to a beautiful city, it has become a must-do on Sunday for many of the local residents.  In addition to a wonderful organic presence, including Nature’s Pace Organics and Blue Water Organics, the market highlights numerous vendors with local hand-crafted products.  These two markets are great for finding vegetable treasures to make everyday meals an event!

So, as my summer trip comes to a close, I leave feeling that Michiganders are now riding the crest of the modern food revolution–actively incorporating healthy changes into their lives.  I am pleased that my book is now in the kitchens of so many on that path to change.  Sara and I feel an even stronger connection to our home state as we have come to appreciate how rich Michigan is with the incredible farmers markets, wonderful restaurants like Inn Season Cafe and The Cacao Tree and the best corn, cherries, blueberries, peaches, heirloom tomatoes, potatoes, kale–just to mention a few!

Our last Summer hurrah will be the Food Is Medicine event at the Wellness Training Institute with Dr. Michael Dangovian, an integrative cardiologist who combines modern cardiology with a Yoga-based stress-reducing program.  Late September is the peak of the Michigan harvest and I will showcase foods from local farmers while demonstrating how easy it is to add these gastronomical treasures to any home repertoire.

Book update:  Vegetarian Traditions is now available to purchase at the Birmingham Wellness Institute in their new location in the Birmingham Triangle District  and Essence On Main in Clarkston.

A Market Inspired Recipe:

Big smiles and bright faces greeted me as I approached the Green Tops booth at the Birmingham Farmers Market.  This is what the high school students participating in the farmers market program at the Baldwin Center in Pontiac call their self-grown produce business.  I was pleasantly surprised to find Asian long beans on their table and bought all of them.  My first experience with this type of bean was in India, but soon discovered this is a favorite type of green bean throughout Asia.  They have a nutty flavor, are tender when cooked and only need trimming every foot or so–a real prep bonus!

Asian Long Beans in Tahini Sauce

Serves 4
2 teaspoons extra virgin olive oil

½ teaspoon garlic, minced

1 cup sweet onions, thinly sliced

3 cups Asian long beans, trimmed into 4 inch long sections and steamed

1 ½ cups cooked garbanzo beans¼ cup tahini (sesame butter)

2 tablespoons lemon juice

1 ½ cups water

½ teaspoon sea salt
In a skillet on medium heat, cook olive oil, garlic and onions until clear.  Add long beans, garbanzos, tahini, lemon juice, water and sea salt. Turn down to low heat, cover and simmer for 10 minutes.  Serve hot.
Note:  Green beans may be substituted if long beans are not available.

Join Chef George on his website tour

Watch the tour video

Vegetarian Traditions Video

Amber Poupore was one the most exceptional employees I had at Inn Season Cafe, wanting to learn everything about the restaurant business.  She started as a dishwasher and viewed it as the beginning of a learning process.  She was a natural and soon had mastered every possible job in the restaurant, never shying away from the tough ones like washing dishes, scrubbing odd surfaces and taking care of customers.  Even after I sold the restaurant, she assisted me with classes I taught at Whole Foods while she continued to work part time at the cafe.  Eventually she became a certified Rudolph Steiner Waldorf teacher at the Detroit Waldorf School.

Since then, in addition to managing the dining room of Inn Season Cafe, she also studied the benefits of raw foods with David Wolfe, Regeneration Raw with Andrea McNinch and numerous other raw food related programs.  When I received the call that she had purchased the former Tasi Juice Bar in Royal Oak, I sensed the same confidence and spirit of working with the community she always had.

Within a few short weeks, the Cacao Tree Cafe took shape and blossomed under her direction.  Like a butterfly emerging from a cocoon, the beautiful, delicious and healing food has become the talk of the town.   The Cacao Tree, with their offerings of vegan, raw and living food, complements the nearby Inn Season Cafe’s cuisine.

Chefs Hitoko and Zack create beautiful and delicious confections, savory snacks and life-enhancing entrees.  The raw falafels, burritos, tacos and stir fries are full of flavor, vital nutritional energy and also very fulfilling.

This is the beginning of something special.  A New Year is here and the place to celebrate is the Cacao Tree Cafe!

The Cacao Tree Cafe Video

The first week of December was another whirlwind trip to Michigan for events, book signings and talks.  It has been three years since my feet felt the cold pavement of a Detroit winter.  I bit my lip and braced for the cold as I dashed into the Cacao Tree Cafe where I found warmth, refuge and good energy.

Former employee and friend, Amber Poupore, has recently begun her adventure as a restaurateur.  Her emphasis is raw and vegan; the food was delicious and energizing.

My initial book-signing appearance was at the Birmingham Winter Markt, their first annual German-style holiday festival.

Cousin Don Hobson, farmer and market-master for the Birmingham Farmers Market, invited me to share a booth with him.  His homemade jams and kettle corn were on one side and my books on the other.

When I suggested space heaters, he said he was country and wouldn’t need them.  The morning following an evening of selling in the 19 degree cold, Cousin Don arrived with two space heaters under his arms.  The Markt turned out to be a charming event in spite of the colder than usual weather.  Stalwart and hardy Michiganders, inspired with Holiday spirit, flocked to the outdoor Markt.  As twilight approached, the park became magical with the beautiful lights, music and good cheer.

The next day I left signed books with my son, Spyros, and headed to a book-signing at the warm and cozy Borders Bookstore, just a few blocks away.  At both events, I saw many old friends and met new ones.

Monday morning started with an interview on the Craig Fahle show on the local NPR station, WDET.  As I drove to the studio in Detroit, I marveled at the renewed energy in the area.  I had a strong sense that people were not lying down and accepting their fate in these tough economic times.  Nowhere was this more visible (and audible) than when I entered the studio of WDET.  The positive energy they all seemed to have about Detroit was contagious–it felt as if I was participating in a grand experiment of urban renewal.

My next stop was Whole Foods Market in Troy.  They sponsored my events, providing me with the food I needed to teach my classes and gave me brochures for the inspiring healthy-food program created by Dr. Joel Furhman.

Tuesday was lunch with Halim and Lamia of Oasis Mart in Royal Oak.  We have been business associates and friends since Inn Season Cafe opened in 1981.  Lamia is a fantastic cook–a real neighborhood treasure.  She served a delicious crushed lentil soup, biryani rice, majdara, hummus, babaghanoush, lentil salad and baklava.  They invited friends and customers to come by for a meet and greet.  It was a joyous affair with great food and company.

In the evening, at the Wayne County Community College (WCCC), 76 people showed up for my cooking demonstration and talk about vegetarian food for the holidays.

I taught the enthusiastic crowd how to make Quinoa-Corn Arepas and Cranberry Chocolate Salsa with Toasted Pepita and Fire-Roasted Poblano Chile Pesto.

Inn Season Cafe provided Cashew Vegetable Chili and their house bread.  The food and book were big hits and we discussed a repeat in the Spring.

The next afternoon  was spent in Grosse Pointe at the TV5 studio in the War Memorial, a grand old estate built by Russell Alger Jr.  Robert Taylor and his wife, Pamela Hill Taylor, hosted me on their show Out of the Ordinary and into the Extraordinary.  It gave me a chance to talk about the hard-working farmers and bountiful farmers markets in Michigan, as well as the impact they have on the community.  We discussed how to enjoy the holidays while making healthy food choices and where to start with those New Years resolutions.  The fun and informative show is now available in eight Michigan counties in the public access area of ATT and Comcast cable services.

Wednesday evening was the sold-out event Food is Medicine at the Wellness Training Institute with cardiologist Dr. Michael Dangovian.

We took turns discussing how food is not only the key to nourishing the body, but also one of the key factors for reducing stress in life.

In addition to demonstrating the same dishes from WCCC, I also prepared the Shiitake Mushroom Saute recipe from my book.  Inn Season Cafe provided Budapest Mushroom Soup and their house bread as well as a delicious Bengali Rice Salad.

We’re already planning our next event for March 30, 2011.  If you are interested, please contact the Wellness Training Institute.

Overall, my Michigan visit was personally very satisfying as I saw progress in the food/health ideals that I worked for during my restaurant years.

Inn Season Cafe is thriving, The Cacao Tree is just simply amazing and the Wellness Training Institute represents the future of medicine.  I’m gratified to be part of this movement in Detroit.

Vegetarian Traditions Cookbook

Special direct-from-the-author

Holiday Price this week!

Only $24.99

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All books purchased here are signed by the author!

Expedited shipping available

–up until December 23rd.

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Yams and sweet potatoes are favorite Thanksgiving vegetables, especially in the south.   Sweet potatoes have white flesh and light skin, while the yams we often see in super markets have orange flesh and skin.  In any case, no matter the name used, the healthy properties of this vegetable have been gaining much attention, especially the Japanese Imo yam variety which has white flesh and red skin.

In his book Healthy at 100, John Robbins discusses how the Imo yam is a key contributing factor to the well known longevity in the Okinawan culture.  On his television show, Dr. Mehmet Oz has noted this yam as a super food.

In Japan, the Imo yam is often steamed, used in miso soups or fried as a tempura; it is even used in some sweet dishes.  With the arrival of an Autumn crop from Sage Mountain Farms in San Diego, I have been using it in a variety of ways.  One of my favorite preparations is a combination of the yam with Asian long beans and coconut curry.  Other dishes I prepare are: Imo yam salad, candied Imo yam with caramelized ponzu and Imo yam & coconut cakes.  A favorite with my family is the featured recipe, Japanese Imo Yams with Miso Sauce.

While different from the yam typically used for a holiday dinner, the tender sweetness of Imo yam adds appropriate diversity to the traditional cuisine.  Delicious when simply prepared and, at the same time, worthy of the holiday table.  A perfect super food to enhance both health and tradition.

Japanese Imo Yams with Lemon Miso Sauce

1 tablespoon toasted sesame oil

1 cup sweet onions, sliced thin

1 medium Japanese Imo yam, sliced into 3/8 inch thick slices,

steamed until soft

2 tablespoons brown rice vinegar

2 tablespoons mirin

1 1/2 tablespoons tamari

2 1/2 tablespoons fresh lemon juice

1 1/2 cups water from steamer

1 1/4 cups unpasteurized red miso

2 bunches red Russian kale

In a 10 inch skillet on medium heat, cook the oil and onions until the edges become clear.  Add the steamed yams, then brown rice vinegar, mirin, tamari and lemon juice. Cover and cook until onions are clear.  In a separate container, mix the water and miso until it it is smooth then add to the yams.  Turn down to a low simmer and cook until the miso thickens to a gravy-like consistency.  Wash and stem the kale, slice into strips and steam for 2 minutes.  To serve, place a little kale on the plate, center a yam disc on top.  Repeat.  Top with miso and onion gravy.  Serve hot.

I’ve known Cousin Don Hobson since he began selling at the Royal Oak Farmers Market.  For the last 10 years Cousin Don, the founder of the Birmingham Farmers Market, has been the market master.  He invited me into his booth to sign, sell and discuss the book with shoppers.  The last Sunday of our tour, I rejoined him to pass out samples of Blue Water Farm organic strawberries with my organic vegan hot fudge sauce on top.  Needless to say, the chocolate added a bit of evxcited frenzy to the event.

How to Shop at the Farmers Market

Locavores Do It Fresher

Topsoil Tales …or Nourishing From the Ground Up

A New Victory Garden

Spring is here in San Diego; the Winter rains have spawned a lush green on canyon hillsides and the mockingbirds are starting their mellifluous Spring rants.  Oranges, tangerines and kumquats are in abundance at the farmer’s markets, while the first sweet organic strawberries are beginning to show themselves in the fields like voluptuous damsels in red dresses.  At the Hillcrest Farmers Market, the Rodriguez Brothers organic booth offers the first sugar snap peas, reminding me of early Spring in Michigan where they were one of the first crops to show up after the thaw.

At my former restaurant, Inn Season Cafe, we would prep crate upon crate of the sweet pods and serve them steamed as a side vegetable, seared for use as an appetizer or added at the last second to a stir fry, so they stayed crisp on the plate.  Today, I am steaming them in a skillet with just enough water to completely steam out within a minute.  As I prepare the peas for steaming, I enjoy the melody of the crisp “snap” as I remove each end of the pods before pulling off the string.  After steaming, I quickly toss them with a few drops of ume plum vinegar just before serving.  Fresh, crisp and full of life, they are one of the Spring’s delights.

My first encounter with fresh artichokes off the bush was a springtime journey 25 years ago to Crete. Walking through the village, we would snap the giant thistle buds right off the bush, eating them raw. Most often, my great aunt Yeorgia would cook them in dishes like Aginara Stefado (artichoke stew) with fennel, carrots, celery, lemon and onions. She accompanied the fragrant stew with rice pilafi and hard crusted bread to sop with, it was a perfect meal for the season.

Over the years, I served artichokes regularly at Inn Season Café. We found a surprising number of people to be unaware of how to eat this most ancient vegetable, therefore causing us to use them inside dishes instead of serving them baked, braised, steamed or stuffed as a full globe. Maybe people were fearful of the aptly named choke, but I still tried, pointing out the sensual nature and satisfying experience of eating them one leaf at a time. By the time the artichoke is finished, one usually feels quite full.

One of my favorite dishes used baby artichokes. Pre-cooking them allowed us to remove some of the outer leaves to reach a completely edible and exquisitely tender heart and choke. Sautéing them with garlic and pine nuts, they would be dressed with a light creamy sauce and served over pasta; either homemade fettuccini or a high quality udon noodle (similar to linguini). We served it in two versions, one vegan and one not. These days, I make it without animal products.

This week at the Hillcrest Market, Sage Mountain Farms had the beginning of the local crop of organic artichokes.  I also harvested our first artichoke from the large bushes in the back yard. Excited to do a taste test, I cut them in half, removed the chokes and roasted them in the oven Sicilian style with garlic, extra virgin olive oil and oregano. It wasn’t a fair comparison because the Sage Mountain artichokes had already been harvested for over 24 hours, while our home garden grown globes had only been picked 30 minutes before cooking.  They both had an intense artichoke flavor that practically shouted Mediterranean at me, but the home grown was perfect…tender, creamy and sensual. The season has just begun and with a number of chokes developing on the bushes; it promises to be an auspicious beginning to a great summer of freshly harvested food.

Strolling through the Hillcrest Farmers Market, one vendor stands out among the vibrant colors of bountiful booths.  Barry Koral is six foot plus, wears a large straw sun hat and frequently dons a colorful Hawaiian shirt.  Beyond the visual, his pronounced voice penetrates the hubbub of the market with timely offers of avocados, Meyer lemons, guava and persimmons interspersed with sage advice.  Drawn to the booth for his addictively good fruit as well as powerfully energetic personality, I make the pilgrimage almost every Sunday.  When he first spoke about how his food is alive and full of nutrients, I recognized the glint in his eye as that of a raw food aficionado.  

My first exposure to live foods was in 1981 when my wife Barbara visited the Hippocrates Institute in Coldwater Michigan to pursue a cure for the cancer she faced.  Ultimately, the illness was not overcome, but the experience kick-started her healing journey holistically in body, mind and spirit.  The experience was both enlightening and invigorating and, since then, I have incorporated elements of live foods into my own diet and food preparation.  A prominent symptom of a seasoned live food devotee is an incredible energy level and the same glint in the eye that I see when Barry speaks. 

Short of doing a proper interview, Barry was kind enough to share the article below which paints a beautiful picture of his contribution to the community.  Meeting him has been a privilege and those fleeting moments of exposure to his good present energy adds momentum to my week.  He helps people connect to the life energies inherent in the earth, often without them having any idea of what is going on.  Souls such as he, help the rest of us understand how to live and breath with the earth, as well as utilize the readily available bounty to increase the quality of our existence.   An example worth following and fruit worth eating!

This is the article Barry shared with me:

Barry likes to express himself through drawing and poetry. I mention to him that I’m fond of his musings and wish to include some samples on my community service website. He happily responds by saying, “You rock my world.” It’s a nice compliment, and it sets me wondering about his way of moving through the world.

For instance, I discover that Barry has a wealth of timely information to share about life, especially concerning his passion for what he terms the “art of living”. In a few days, I’m invited back to his digs, with a close woman friend. This interview is the result of my wishing to know more about the life of this multi-talented artist and health enthusiast.

Amidst a plethora of one hundred seventy five fruit trees, a small art studio, sauna, hot tub, and an assortment of foraged American folk art, I learn more details about the property as Barry bares his soul about how all this came to pass. Mr. Natural, as I call him, confides that his sanctuary is a dream come true. Barry’s purring cat wholeheartedly agrees, and indeed, this attractively designed spacious environ fits the bill. This pearl in an oyster of a location is perfect for personal growth.

Surveying the property reveals that the trees are filled with tremendous life force. Barry surrounds everyone with a ring of rocks gathered from his worldwide travels. Each is a souvenir of his experiences in far away places. The rocks add minerals to the soil, help to retain moisture around the trees, and create a continual flow of energy, reflecting the endless cycles of nature.

One important thing to consider is natural symbiosis, which incorporates efficient homestead design. At its best, this is an evolving adventure into appropriate sustainable lifestyles. The key theme here, as it relates to Barry’s semi-rural lifestyle, is optimization. For example, a pilgrimage to a sacred earthen lair on one corner of the property, dubbed Mount Compost, is the home of a plethora of wriggling earthworms, as well as a lively assortment of microbes – beneficial for both humans and the biosphere. Here is a tidbit of information that most urbanites and suburbanites aren’t even aware of: one centimeter of soil contains as many as one billion microbes!

Much of the planet’s soil is lacking in essential nutrients, such as trace minerals. In an attempt to remedy this, Barry takes care to add specific life-enriching elements to his trees. Mineralized rock dust and compost applied around the base of the trees can greatly enhance crop yields, while maintaining Gaia equipoise. The pleasure is in reaping delectable results. Barry comments: “Watering, composting, pruning, brush removal, leaf raking, and adding more mulch to the soil are really vital to balanced growth and renewal.”

Barry has taken great care to plant very special varieties of exotic subtropical fruit trees. He and his co-workers carefully select the finest, most delectable ripe fruit from his orchard to sell, and the rest is shared among friends or returned to Mother Earth as compost. As a result, his fruits are distributed in various parts of the U.S. and abroad. His French customers, for instance, have access to the finest produce in the world. Barry is honored to be selected as one of their providers.

Barry supports and stimulates the organic food economy. This helps to promote local self-sufficiency and the health of bioregions across the planet. As part of this initiative, every week, he loads large crates of fruit into his van, and drives the produce to the Hillcrest Farmer’s Market, where it is displayed in attractive hand woven baskets. He covers the tables with brightly colored tapestries, and puts calligraphic signs in the baskets, each adorned with his creative designs.

Yet this is only the beginning! What would the show be without Barry? Wishing to see for ourselves, a friend and I accompany him on a Sunday excursion to the market. It’s really quite a lively affair. We discover that Barry is among the most vocal of entrepreneurs, entreating potential customers to procure his exotic produce, while educating them about the preparation and nutritional value of the succulent varieties he offers.

There is a constant flow of visitors to his booth. Many wish to know more about the attributes of the exotic fruits displayed. They ask him such key questions as: What is a cherimoya? When is it ripe? How can you tell which one is the sweetest? Do you refrigerate it? What are the best ways to prepare it? Can you eat the seeds? Besides this basic knowledge, there is still much more to fathom about each and every fruit. 

For those truly wishing to be in harmony with both themselves and Mother Earth, the ideal of tailoring one’s lifestyle to seasonal changes is a key aspect to creating and maintaining good health. As an example: ancient Chinese Taoists as well as contemporary ones have recommended eating foods that ripen according to nature’s own rhythmic cycles. Barry adheres to this as it relates to planting and reaping, as well as marketing his produce.

After returning from the market, we get to experience this firsthand as Barry shares more delectable fruits. As always, natural food experience is the best educator. To appease our appetites, we delve into large servings of one of Barry’s favorite fruit compotes, which he refers to as “Holiday Fruit Salad”. Such delicacies as tangerines, papaya, blood oranges, sapotes, and persimmons, garnished with liberal portions of shredded coconut, contribute to the delicious sweet flavor.

Somehow Koral’s Tropical Fruit Farm reminds me a bit of Findhorn; how those with agricultural acumen work closely with Mother Nature, and she responds with a lavish cornucopia of abundant blessings. Concerning the ease by which crops thrive, Barry smiles. His face gradually lights up like a candelabra. It seems that Jack in the Beanstalk might even be a bit jealous at the farm’s natural splendor.

In a bit of a whisper, Barry shares this tidbit of wisdom about his success: “I plant a seed or a tree, and everything pretty much grows wild. I’m a fruit farmer rather than a crop farmer. I choose this lifestyle because I love fruit, the beneficial effects it has on my body, and what I can offer the world through distributing very high quality organic foods. The demand for high quality organic food is tremendous. My initial vision was to be able to take control over my food source and to supply high quality nutrients so necessary for optimum health. I have succeeded.” 

As our interview progresses, I am able to gain a better understanding of his present lifestyle. The results are surprising. After all, not everyone has created their own ecological niche as he has. Barry recommends that each person’s home become a mini-holistic health center. He considers his home on the range to be much more than just a place to hang his cowboy hat and commune with the neighborhood coyotes. His cat ChaCha wholeheartedly agrees! 

There are more miracles to be experienced by consuming more fresh produce on a daily basis. Barry points out that every seven years, all the cells of the human body transform. The process of cellular regeneration, i.e., the re-genesis program of rejuvenation is accelerated by adherence to live food dietary regimens. He endorses models of true sustainability, which include natural boons such as composting, recycling, and everything  organic. He says, “Healthy soil is the foundation for sustainable agriculture. I spent three years preparing the soil before I even planted a tree. My goal is to create a model of sustainability for the benefit of present and future generations. We’re all one, and we’re all connected, no matter what part of the earth we’re on.”

Barry travels widely and lectures about the importance of living and eating as close to Mother Nature as possible. His poetry also reflects his passion for the art of living, which he considers a pure fruit of the imagination, realized during moments of stillness. Barry says that “Writing poetry is one of the many ways I express my appreciation for artful living. Over the years, my life has become much more of an interpretive, creatively satisfying experience.” An example of his original style is witnessed in his poem:

Sacred Moments

A mere glimpse into the higher realms of living

At one with all creation

Envelopes us during sacred moments

A quieting of all inner and outer sensations

Stills the mind to receive from a higher Source

Awakening while living in the physical

Opens receptive hearts 

To the unfolding of flowering beauty all around

This simple landscape reveals an attunement

That allows the soul to reawaken at any moment

To the splendid privilege of being alive

In this wondrous universe

It’s important to note that the physical aspects of healthy living are vital to being well-grounded in our core connection to nature. Barry robustly intones, “Health ultimately comes through being more in harmony with our bodies. This is the natural result of cultivating lifestyles based on positive thinking, and eating a wide variety of vibrant living foods fresh from nature.”

As I reflect on his sentiments, Barry offers more sagely wisdom by stating:

“Communing with Mother Earth is a great rejuvenating tonic. In-depth peace

is my goal. I really enjoy being at my sanctuary. My most favorite thing about the orchard is that I can walk up to the trees and harvest lunch.”

And for those who really love high quality produce, the following fruits can be shipped by FedEx or UPS Ground. Here is the general timetable:

Cherimoyas: November through May

White Sapotes: July through April

Pomegranates: November through January

Persimmons: September through January

Figs: July through September

Passion Fruit: Year round

Avocados:

Fuerte: February through April

Haas: March through December

Mexicola: August through October

Nabal: October through May

Pinkerton: April through August

Reed: April through June

Please call Barry at 760-631-0200 (Office) or 760-455-1261 (Cell) to initiate purchase orders. Email: barrykoral@cox.net.

For those interested in reading more of Barry’s poetic musings, consider logging onto www.sacredimagery.com.

Loren Lewisohn is an eco-adventurer who specializes in international travel, which incorporates bio-regional analysis and the promotion of themes relating to paradigm shift. His websites may be accessed at www.sacredimagery.com and www.ecoarts.orz.

Maple Carrot Halava
Serves: 8 Preparation Time: 30 minutes

6 cups carrots, peeled and grated
1 teaspoon decorticated or ground cardamom
1 cup whole cashew nuts (optional)
2 cups maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
2 teaspoons ground cardamom garnish

In a large skillet on medium low, while stirring frequently, slowly cook the oil, carrots, cardamom and cashews until the carrots start to break down. Add the maple syrup and vanilla, turn the heat up to medium and cook until the maple syrup is absorbed and starts to caramelize. Serve warm or cool in a fruit compote dish with a dusting of cardamom.

 

This week, our editing team has been immersed in Inn Season Cafe recipes, cutting this, adding that.  An exacting task, this is the final stretch of getting the recipes almost perfect.  Needless to say, appetites are worked up looking at, talking about and documenting the foods that made Inn Season Cafe so popular for decades.  There are no complaints when we break for meals and I am able to cook dishes with local market ingredients.  We have convinced ourselves (without great effort) the satisfaction arising from partaking in beautiful fresh food, adds an edge to the often tedious editing process.  Here is a sampling of the market finds and dishes created.

Quick chopped gazpacho

Fresh caprese style tomatoes

Tomato season is here!

Spinach salad with tofu and walnuts

Corn and leek cakes with chopped guacamole

Michigan blueberries are extra sweet right now.

Swiss chard tart

Almond and orange torta 

The season progresses and culinary excitement builds as we explore various local fresh flavors.  Farmers market produce is bolstered by herbs and tender greens plucked from the garden, while bread made from Hampshire Farms fresh ground flours makes the house smell irresistible.

Below is a photo tour as we work on editing The Inn Season Cafe cookbook, documenting my years as chef and chef/owner—1981 to 2002.

The book is entirely vegan as well as all the food presented here.

Maple Creek Farms–beautiful organic foods

Michigan Peaches are in!

 

Burda’s cherries and berries

Sauteed endive with pine nuts

Cinzori kale salad with plum vinaigrette

Donny Hobson zucchinis

Zucchini Parmagiana

Roasted coriander bread with Corscan thyme honey

Chocolate almond cream cake

Story of the poster and how it became an unofficial symbol for Inn Season Cafe.  Where it is now.The NRA (National Restaurant Association) show in Chicago was an annual event for many years.  In the 1980′s and 1990′s there was very little awareness in the shows of anything beyond the latest equipment, POS system, or new fangled packaged food.  The focus was on efficiency, both systematic and economic.  For us, there would be an opportunity to see a specific piece of equipment or a new bottled water.  On a few occasions surprises were to be found and this is what kept us coming back.  In 1986, a gallery from New York had a booth French poster art. They were selling original poster from the late 19^th and early 20^th century.  This is where Ceres came into our lives.  Barbara spotted her and we decided to invest a considerable sum (for us at the time) to bring her home.  Ceres beckoned us and charmed us with here satisfied smile.  She held golden shafts of wheat in her arms that seemed to sway in the breezes of the French countryside around her.  The subheading of the poster was “Pates Alimentaires.” She was representing a pasta brand which was the perfect compliment to a small Italian pasta machine that we found at a local distributor in Chicago.  Patti Smith, the local clothing merchant who Barbara was designing clothes for, recommended we use her brother, Mike Paradise, to frame the oversized four and a half foot by six foot poster. Mike, a framer for the Detroit Institute of Arts, did an excellent job and was at that point we decided Ceres should be in the restaurant to begin her extended stay. Ceres took her place of prominence in the dining room surround by the antique tables, barn wood and stained glass Tiffany-styled lights of the time.  To create a new look, we pickled the barn wood with white stain, bought new chairs and added new oak tables (my father had them made by an Amish carpenter near Kidron, Ohio).  Ceres was well received and she dominated the dining room as the angel of grains, overseeing the dining pleasures of satisfied customers. She kept her place for over a decade, becoming a second logo and icon of Inn Season until she was moved to make way for the animal-friends china cabinet.  In her role as the goddess of grain, Ceres oversaw the restaurant until the final major renovation of our tenure in January 1999 when she journeyed to our 1924 Tudor home on Hendrie Boulevard where she oversaw our new kitchen and dining area. In 2004, she moved with us to San Diego.  Presently, Ceres resides in the family room of our 1925 historic restoration on Fort Stockton Drive in Mission Hills.

While the story of a poster seems mundane, the effect Ceres had on those who saw her was real. One does not have to study spacial design Feng Shui or Vastu to remember the welcoming feel that Ceres provided in the restaurant and in the homes where she has been. 

Ceres Picture by David Baillot

“Smell is a potent wizard that transports you across thousands of miles and all the years you have lived”

Helen Keller

Aromas enchant us, molding images into the cerebral cortex which can be recalled at any moment with a familiar whiff.  With food, an attractive scent can trigger the desire to eat and cause a singular drive to eat something right away. The sense of smell is seventy percent of taste.  While taste buds receive input from salty, sweet, bitter and pungent receptors, olfactory input can recognize up to 10,000 different aromas.  This input is immediate and can bypass the normal processing to trigger memory in the cerebral cortex.  Imagine having a barbecue without the intensely sensuous aroma not wafting by.  A world without aroma is a sanitized and bland proposition.  Studies have confirmed that the olfactory sense triggers memories more than the other senses.  Mental imagery with the natural romanticized versions, adds immensely to the “theater of dining.”

Just as the chemical combination of food ingredients are medicine, food is also integral in aromatherapy.  To exemplify this, think of the scents that floated out of the kitchen as a child, baking cookies or a cake, baking bread, or the almost acrid aroma of food cooking over an open fire.  There is a sound reason for fast food restaurants to exhaust fumes onto the street.  Over the years, it was very common for passersby to eat at Inn Season Cafe after walking by and smelling the great cooking scents outside our building.

It has been well documented that specific aromas encourage the body to function in different ways.  There are scents which cleanse nasal passages, a few aid digestion and some inspire passion, while others work with the psyche.  Scent is very much part of the “feng shui” of food and old cultures have this built in to the cuisine.  

Setting a stage with scents

Scent is also very subjective. What we like has direct correlation to our life experience and conditioning.  For one person the scent of a wonderfully aged cheese is mouth watering, to another it is revolting.  The audience is important when planning a meal.  Sometimes, we need to help educate a palate, so scents are orchestrated to enhance each other, framing the so called offensive aroma with more accessible and universally appealing scents.  When entertaining, it is good to plan an aromatic environment along with the rest of the menu.  Many times the aromas around the food have a profound effect on the flavors inside the preparations.  

Importance of smells in cooking

Without tasting, the scent of food becomes prominent as a tool for perfection.  In Vedic cooking, enjoying the smells of the food for oneself while cooking is the same as tasting it.  The cooking aroma can be enjoyed as part of the process of cooking for others and certainly may be used as a tool for creating culinary wonders.  

Manipulation of aromas during eating

Timing the drifting scents emanating from food and organizing them in a almost symphonic way  can be as important as combining spices.  Complimentary aromas play off each other, dancing in the imagination, toying with our memories.  

The after dinner scents

After a fulfilling dinner, scent plays an important role in comfort and good digestion.  Some of the unpleasant things restaurants do which we can avoid in our personal lives are spraying tables with window cleaners to sanitize while customers are nearby; using heavy bleach  solutions to sanitize equipment and counters; have strong smelling food being served with delicate flavors; and allowing smoking nearby, or even at all.  

Fortunately in our own homes, we may create environments without these olfactory pitfalls.  To focus on the positive, candles create warm, cozy scents that are nice when extinguished too.  A flaming dessert or steamy hot fudge sauce can fill the are with deep sensual undertones.  Also removing the food from the table is a must before dessert and after the entire dinner when conversation may be heightened.

At Inn Season Cafe, we were always careful to not clash scents.  Employees were not allowed to wear them and we were very sensitive to the tables nearby in our cozy dining room.  One aroma that could come out of the kitchen like a “tsunami”, was the strong scent of toasting chillies when we cooked Indian cuisine. In certain circles it is considered cleansing, in others, an affront to the senses.  In any case, it was part of the life in the food and not to be taken for granted in spite of our best efforts to shield sensitive noses.