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Finding First Principles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Finding First Principles

a novel, feat. summer collage art
one and a half slices oneandahalfslices art collage experience

the autobiography

tableofcontents

forward – written by the author (ironically enough, the novel is written by the same author). 

chapter 1 – Quitting

chapter 2 – Burgs

chapter 3 – Simplicity

chapter 4 – Application

chapter 5 – Dessert

afterward – also written by the author.

forward

#morecreativethancorporate

“Once you see the boundaries of your environment, they are no longer the boundaries of your environment.” – Marshall McLuhan

The recipe is at the end. It’s simple. And it’s dessert

The post… well, the post is more difficult to explain. I guess it’s about simplicity

Yeah. It’s about simplicity. 

Even though it’s about simplicity, I’m going to throw a lot out there and leave the synthesis to you.

(nobody asked for this)

Stay with me… you’ll really want to make it to dessert.

chapter1.Quitting

Some of you have been polite enough to journey with me for the last two years (year 1 recap | year 2 recap). Thank you. It’s been a ride. And 2023 is turning out to be wild (#yellow2023 –> Saturday Suppers, forthcoming | #iykyk).

Lately, I’ve been wondering,

“how did we learn it, that talent for insatiability?” – Margaret Atwood

How did we learn to always want more, to achieve, to accomplish? How did our minds become capitalists within our own bodies such that our meals have to get bigger and every moment has to be profitable? How did we become so driven to monetize our hobbies to the point of requirement?  

And lately, I’ve been thinking that I don’t want to be on a path. I want to be on a journey. 

So I quit my job.

I quit my job so that I could pursue growth instead of progress. Read that again.

chapter2.Burgs

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated
Completely unnecessarily, and it’s such a shame to end up feeling, in a real muddle
When actually, you ought to be having the time of your lives

When you came here
You came here with a sense of awe and wonder, dying to just see what it’s about
You know, it’s like, what would it be like?
To be down there?
To be part of it?
And you came here with a sense of wonder
And somehow the wonder of it wasn’t enough
And we stopped wondering and started to wonder about ourselves
And in your wondering about yourself
You forgot what you came here for, what you came to be a part of.”

Burgs

chapter3.Simplicity

You all know that I am fond of First Principles thinking.

“In philosophy and science, a first principle is a basic proposition or assumption that cannot be deduced from any other proposition or assumption.” – Wikipedia

You all know that I like solving problems in the style of Enrico Fermi, e.g., How many piano tuners are there in the city of Chicago? 

“In physics or engineering education, a Fermi problem is an estimation technique designed to teach dimensional analysis or approximation of extreme scientific calculations… The estimation technique is named after physicist Enrico Fermi as he was known for his ability to make good approximate calculations with little or no actual data. Fermi problems typically involve making justified guesses about quantities and their variance or lower and upper bounds.

– Wikipedia 

We all know that good Machine Learning (ML) and good simulation are predicated on accurate dimensionality reduction – the ability to condense complex data into fewer dimensions for computation while still retaining the data’s most important properties. 

You all know that the whole reason I did a PhD in agent-based modeling and simulation is because the mental gymnastics of distilling collective human behavior into a computational model fascinates me (dimensionality reduction and parametrization at its finest). 

Some of you know that the dissertation I wanted to write was on the discovery and evidencing of certain so-called “Universals,” e.g., fractal geometry, the golden ratio, or the presence of negation or incrementation in language. The particular Universal in which I took interest and aspired to propose to the world of academia was a growth and decay function that could be fit to many things, inclusive of birth and death of individual organisms, evolution and extinction of collective species, and the rise and fall of civilizations (the first ABM I ever coded was a rise and fall of civilizations model). As a budding PhD student, I drafted a paper and submitted it to Nature. It was obviously never published. My professors told me this pursuit was a life’s work, not a dissertation, and a topic so new that it would be difficult to corroborate with extant scholarship. This did not satisfy me as a valid reason not to study something… simply because it had never been studied before. Nevertheless, the professors assured me I would not graduate anytime soon should I choose to pursue such an innovative and, as such, easily discredited topic. So I wrote my dissertation on the modeling and simulation of forced migration patterns resulting from global conflict events like the civil war in Syria.

It was a fine dissertation. Not at all interesting. 

So what do First Principles, Fermi problems, dimensionality reduction, machine learning, and quitting my job all have in common? 

Simplicity. 

The art and nuance of taking the incredible complexity of life (of science, emotion, human interaction, ecology, physiology – “the tragic miracle of consciousness” as Steinbeck would call it) and making it simple.

Digestible. Interpretable. Transmissible. Tractable. Repeatable. Intuitive. Balanced. Consistent. 

Reducing its dimensionality.

chapter4.Application

“I don’t want to be on a path. I want to be on a journey.”

“I quit my job so I could pursue growth, not progress.”   

What do these statements really mean?

I don’t want to be on a path that leads to somewhere. I want to be on a journey to discover all the places I could go. 

I don’t want to make progress towards a goal. I want to grow as a person to discover what my goals could be. 

Most of us were there in college – that place of exploration, mostly because we had yet to figure out what else we would do. Or could do. And then we graduated and had to make money, we found jobs, advanced studies for some of us, and then we found “career paths.” And we settled into them. Manager, Director, Vice President, Senior Vice President, Executive. 

And somewhere in following the path through the woods, we forgot how to explore the forest. We forgot about alternate paths, we forgot about making paths (forgot about our machetes and our minds). We forgot about the beautiful nights we spent with friends camping in a clearing with no paths leading to it – just the random place where a group of college kids decided to pitch their tents for the evening and drink beer. 

“…when actually, you ought to be having the time of your lives.” – Burgs 

So how does one go from being on a path to being on a journey? How does one pursue growth as opposed to progress? 

I am not entirely sure but I’ve got some leads. It is definitely difficult to break the habit of progress in the mind; carefree is a difficult art to master. Some of you may have seen my themes from last summer in the Balkans:

“the things we find when we aren’t looking forward, but around…”  

“not moving until you feel where you are truly supposed to be next”

Both of these things in the spirit of journey over path. This year, I’ve spent some time redefining my relationship with silence. And I’ve spent some time re-acquainting myself with stillness. Halfway through the year, here is what I see…

The leads:

  • Be bored. My mom used to tell me when I was a kid that it was good to be bored. The eight-year-old me did not believe her. The 33-year-old me certainly does. Recently, while reading about peoples’ childhoods, I read that “the immersion in boredom is a universal in the biographies of exceptional people.” Not only was I thrilled that it was noted as a “universal” (smile) but I quickly realized precisely how difficult it is to be bored as an older person (#adulting). With kids, jobs, gyms, partners, and extracurriculars, there isn’t any time to be bored. When the room is silent, we put on music or TV. When we’ve got a drive, we make a phone call. Where there is empty space, we fill it. Oh no, being bored was going to require much more than carving out three hours on a weekend afternoon as “time to be bored.” And yet becoming bored I quickly began to view as integral to my journey back to curiosity. By letting the mind first rest, idle, then wander, it would have the requisite space to become inspired, curious, and creative.
  • Get simple.

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated.”

Burgs

What do you need (like, really need)? What do you enjoy? Be honest. Really honest. It’s probably things like: 1) to move your body, 2) to physically touch someone you love, 3) to eat nourishing, whole foods for lunch, 4) to drink more water, 5) to stretch, 6) to laugh, 7) to learn something really interesting, 8) to walk instead of drive, 9) sunshine, 10) a slight change of context. 

I heard someone say something interesting the other day. To paraphrase: if a plant doesn’t grow, doesn’t blossom or bloom, we don’t blame the plant. We check its environment. We check the soil; does it have nutrients and water? We check the placement; does it have sunlight? Perhaps we should all check our environments. Change it. More sunlight, more walks, more water. More music, more silence, less supposed to

  • Allow yourself to do without purpose. Yep, I’ve been in an art phase this year. It started with painting and then the interest migrated to collage art thanks to a beautiful and super talented friend of mine (<– srsly check her out, @gigiripps) All this from a wholly un-artistic person. I cook. I write. I do not paint or draw or… crochet. Anyway.

What I am learning from art and taking from art is simple: for someone whose every action serves an explicit purpose in life, big or small, taking action without explicit purpose is cathartic, freeing, and integral to what I am now calling the Ecology of the Soul (essay forthcoming).

In example, every job I have accepted in my life has been with the purpose of progressing down my career path. I play videogames with the purpose of finishing the game, adding games played and books read like trophies to my physical and virtual living room shelves. I take classes to learn, exercise to stay healthy, cook to ensure proper nutrition – even watching TV, which I rarely do, with purpose and intentionality to consume a specific thing (this, I would argue, is a good thing).

But what I never do… is do something… without purpose. Until painting. The day I put brush to canvas without confidence that I could paint, without an idea of what I would paint, and without expectation that it be something, was an important day. I thought it would not last more than a couple of hours before it faded quietly from my life, the memory relegated to a forgotten Thursday afternoon one day at home when I was sad. Since that Thursday afternoon, the creativity, joy, curiosity, and focus that have poured out of me onto canvas through acrylic paint, oil paint, and shit I cut out of magazines, has managed to rupture my static in a way that my year deeply required.

This un-artistic girl is now building an art studio in her basement.

Summer Art

  • Open the aperture without committing time and energy. How to explore while still staying simple. How to let everything in without quickly becoming overcommitted, overwhelmed, overextended with invitations, requests, opportunities. Allow things to come and go. Don’t chase people; don’t chase opportunities. Don’t chase. Don’t follow. Be. Open up, let the world come to you, and let it flow through you without grabbing and holding on to any one thing. Be deliberate with your action and with your time. But spend time. Spend time on conversation. Spend time with people. Spend time with new ideas. Spend time in the present without lamenting the past or worrying about the future. Spend time, some times, without purpose.

“If it costs you your peace, it’s too expensive.” – Paolo Coelho

In closing,

How does this apply to food? (because that’s what OneandaHalfSlices does)

Complexity in terms of food is synonymous with “processed.” Lots of flavors, lots of ingredients, lots of preservatives and chemicals to enrich it, to make it last longer, to make it taste better.

You also pay for that processing. With dollars. The more a food is processed (say, from wheat, to grain, to flour, to cracker, to cookie or cereal or bar), the higher the price. The steps to create it are more complex. The ingredient list is more complex. That complexity is what you are paying for at the checkout line. In addition to whatever Organic, USDA approved, shenanigans of a seal or logo some third-party organization has slapped on the box. 

Keep it simple. 

Eat real, whole foods – meat, fish, nuts, grains, seeds, legumes, fruits, vegetables, and things that are naturally sweet (honey, maple syrup, dates).

How does this apply to lifestyle and experience? (because that’s what Merigold does)

You only need a few things. (#measurelesslivemore). These are the First Principles of my life. Find yours.

  • Movement – start with Steph Rose at Phase6.
  • Hydration – two to three liters a day.
  • Nutrition, #eatfoodnottoomuchmostlyplants and nothing that comes in a package (Michael Pollan)
  • Rest, #measurelesslivemore 
  • Balance, #equalpartsdisciplineandindulgence
  • Consistencyto treat oneself with equal parts discipline and indulgence, and to do so consistently. Do it every day.

And I’ll add one more… Community. You can find it in places like #yellow2023, our Saturday Suppers in Arlington, Longstone Farm’s Sunday Suppers, Oktoberfests done right, or right here on OneandahalfSlices. Diversity of thought, of heart, of the collective. We hope to see you around this Fall. 

Follow.

Subscribe.

Reach out below or hit me up on the Substack at the bottom of this post.

“The chance to be part of this happens briefly
The invitation is not to show how inventive and imaginative you are
But how much you can notice what you’re already part of
And appreciate it and share it
And care about those that are around who count for their welfare
While you are looking out for your own, that’s it
And then you’ll get to the end of it, having had an awesome time
Knowing that that is something you’d recommend to others”

Burgs 

chapter5.Dessert

I promised you a recipe. So here it is. A recipe in the spirit of simplicity (oh, also, in that same vein, try my little lemon cake). This dessert is simple. It is exactly the kind of dessert we should be eating. I could eat it every day. And don’t forget to sprinkle your lemonade. 

what you need

6 pitted medjool dates, cut in half

2 tablespoons nut butter of choice (mine is almond)

2 strawberries

(optional) 1 tablespoon cacao nibs

how to make it 

halve your dates.

spread nut butter inside each half.

top with a small strawberry slice and 1-2 nibs.

enjoy deliberately. 

afterward

“Do not eat. Taste. Savor. Relish. Be mindful. But do not eat.” – Ralph Fiennes, The Menu

“I am a student. And then I become the megaphone.” – Jane Fonda

Announcement: with this post, I have launched the Merigold Substack entitled Unrequited Philosophy. The more literarily-inclined and curious are encouraged to subscribe below.

Categories
Events

Yellow 2023

one and a half slices recipes local delicious food

Yellow 2023

a Merigold experience
one and a half slices agent based model experience

Hey, Slices. We are here. 

Welcome to the beach.

To salt, sun, surf, #openflame, and each other.

Everything you eat (recipes!) and everything you hear (playlists!) this weekend are available on this very page. Please share widely, remember fondly, and keep an ear out for our next event. Please leave us a review, comment, or testimonial!

Taste

Listen

The music we are all hearing is nothing short of cosmically stellar. Assuming you agree, here is the master playlist from the event with 8+ hours of music. Hit shuffle. Individual named playlists can also be found on my Spotify profile. 

Next

If you enjoyed Yellow there is lots more on the horizon. The Fall of 2023 will bring our Saturday Supper series in Virginia. You can follow along on the blog by subscribing, on Instagram by following, or in person if you’re willing to travel to Northern Virginia. Our table is always open. You can also find McKenna and her gorgeous sourdough on Instagram and on her Back to Basics website. We hope to see you all soon!

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Events

ABM

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Living Agent-Based Models

a Merigold experience

Agent-Based Model: A dynamic computer simulation containing autonomous agents interacting in space and time. Used to study the emergence of complex behaviors. Primary topic of Mel’s PhD. 

(stay with me… I promise we’ll circle back to food)

The concept of an agent-based model (ABM) is pretty simple to grasp. It’s a simulation where agents (like people) move through space (like a building or a landscape) and interact in some way. ABMs have a variety of applications across different domains but I have taken the concept of an ABM to heart and turned it into somewhat of a living, breathing Merigold Analytics product.

The living ABM experience – Equal parts discipline and indulgence. More creative than corporate. 

The core tenets of an ABM are central to its design:

  • The model must not have prescribed outcomes. In other words, one should not use the model’s source code to preordain specific occurrences or interactions. The actions and interactions in the simulation must occur probabilistically, or with some degree of randomness.
  • The agents in the model must be diverse. Ideally, there are several classes of agents that behave differently in different scenarios. We’ve all heard that resilience lies in diversity – in agriculture, in team structure, in network science. This is also true for a simulation’s agent population, which should be heterogenous by design.
  • Things in the simulation must occur naturally. Also known as emergence, this is probably the most core tenet of ABMs. The true art of an ABM is in architecting, designing, curating, and, yes, coding, the environment. The environment hosts the agents and provides a real-time runtime for those agents to interact. 

The run button is where the magic in an ABM happens. You’ve created, you’ve curated, you’ve provisioned the environment.

You press run and you see what happens. If agents interact. How agents interact. What results from their interaction. All of this emerges organically.

It isn’t anything you code. It isn’t anything you expect. It just happens.

The confluence of disparate parts, pieces, concepts, and people (heterogenous agents, if you will) is what a truly elegant ABM is all about. How to bring these things together in brilliant equilibrium. How to curate an ambiance of #equalpartsdisciplineandindulgence.

Completing my PhD in CSS (Computational Social Science) made me realize that brilliance and beauty lie in the consistent and strategic combination of multiple things – bringing all the parts and pieces together.

I conceived OneandahalfSlices 60 days before graduating with my PhD. Its creation was under the pretense that, much like good ABMs result from the successful curation of both agent population and environment, a healthy existence – living well – results from the successful combination of multiple things. Bringing those things all together into one, artistic, deep, connected life experience.

Open flame. Nutrition. Sustainable agriculture. Machine Learning. Local. Mobility. Art. The Ocean. Depth. Breadth. Aesthetic. Culture. Curiosity. Consistency. Spontaneity. Synthesis. Networks. Technical acumen. Teams. People.

There’s an intersection point. It is Merigold’s instantiation of a living ABM in the first OneandahalfSlices experience. The setting: the street where I grew up, learned to surf, learned to wonder. Designed with lessons learned from The Childhoods of Exceptional People.

This summer, we convene. We get salty. 

#yellow2023

#measurelesslivemore

#morecreativethancorporate

#equalpartsdisciplineandindulgence

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Categories
Local

Salt

one and a half slices local simple recipes food

SALT

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.”

– Francis Mallmann

Argentinian food is unique in a very specific way. If you live in Argentina and you go to a Chinese restaurant, or a Mexican restaurant, or a Japanese restaurant, the food will still find a way to taste distinctly Argentinian. So what does Argentinian food taste like?, you ask.

I’ll tell you. Or, at least, I’ll try.

Perfectly salty. And not much else. One thing is for certain: it is virtually impossible to replicate in the States.

Argentinians don’t use many condiments except for ketchup on McDonald’s french fries and chimichurri on special occasions (ketchup doesn’t go on regular french fries… the condiment for regular french fries is a scrambled egg, and no, I am not kidding). Nothing is spicy, even if you order it spicy. You can’t get a side of black beans and rice anywhere. It’s not Latin America – it might as well be Europe. People cook more with lard than with butter, the meat is spectacular, the wine is heavy, and the primary culinary ornamentation is salt.

I should back up a bit…

I heard once that people are whole little worlds – little kaleidoscopes; equal parts fiction and experience.

So many faces and facets to the prisms that people become at 20… at 30… at 40… at 50. Writer, musician, chef, thinker, theologian, gamer, surfer, professional, lover, sister, misanthrope, creative, thalassophyle, a fundamentally sentimental human… all in one small body, all from one diligent mind, distilled riotously within the human heart from vapors of the human experience.

When I was about 17, I would sleep until noon – sometimes longer. I was in college studying linguistics, staying up late playing the keyboard (with headphones), dancing tango, and drinking Argentinian wine. I spent considerable time in Argentina in a large house architected by a very special mind that had wood floors and pink Italian marble bathrooms. What woke me every morning was the lilting sound of a violin, played haphazardly over morning coffee, wafting up the spiral staircase to my bedroom along with the smell of espresso and fresh criollitos.

The sound was my brother-in-law – Argentinian musician-turned-heart-surgeon – practicing Por Una Cabeza with my sister accompanying him on the piano as she accompanied him in life. La Cumparsita and El Choclo would follow, but not before I dragged myself out of bed, poured myself a cup of coffee, and picked up the violin that I played under duress in those years. As my brother-in-law explained, there could only be so many pianists in an orchestra, and there were already two in my extended family when I arrived on the scene, a seasoned teenager waiting to fling herself full tilt into the Argentinian world of boliches and tango music.

We would play all morning as a family. Triplet boys, age 8; a pianist, a violinist, and a cellist. My sister, a pianist. My brother-in-law, a violinist. And me, whatever I needed to be that day. Criollitos, medialunas, and coffee until 11 when we would all part ways for our respective days.

I had the rarified privilege of experiencing many facets of Argentinian life in my first twenty years – from the symphony to the bus system. I was looking for myself in foreign places and, in the process, building an unmatched repertoire of personal experience. Not much compares to those chaotic moments spent with a violin in my hand or a piano beneath my fingers, and the experience of connection, flavor, and culture that filled that house along with the music.

Argentinian asado – assorted meat grilled diligently for hours over open flame – is unmatched both in flavor and in experience. My brother-in-law Nestor makes the best parrillada I have ever tasted. He cooks it slowly and salts it heavily, and serves it with plenty of empanadas. I began this New Year – 2023 – at Nestor’s house grilling meat, playing the world’s most elegant piano (a 1959 Steinway baby grand), and drinking Achaval Ferrer’s Quimera, inundated in gratitude for every moment of my childhood and every ounce of experience he shared with my very young and impressionable mind.

The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating my tastes – both for food and experience – for something deeper.

The something deeper was comprised of sound, flavor, place, and an inescapable depth of being. The curation of these components into a prismatic interpretation of how to spend an evening is what I am after in 2023 with both Merigold and OneandahalfSlices. For me, it all started with people. People immersed in sound, flavor, culture, and place drives connection. It is a formidable thing, a strong thing, a simple thing. This experiential living is not the type of thing that can be perfectly curated. It is organic, not contrived; fresh, not canned; and served a little sloppy, not manicured and tweezed onto a plate.

It’s an agent-based model.

(stick with me…)

Agent-Based Model. A stochastic computer simulation comprised of autonomous agents used to study the presence, emergence, and evolution of complex social phenomena.

The beauty (artistry / elegance) in an agent-based model is that neither behavior nor interaction is prescribed. A successful simulation provides the environment for interaction to emerge organically without explicit logic or rules to specify outcomes.  

When you are designing an ABM (something I did routinely during the three years of earning my PhD) you are designing an environment, not coding an outcome. You’re building a world or a scene… in a place, with flavors and sounds and things you feel. It’s sensory, it’s visceral, and it is much more fun in the real world than in the world of computation. 

In 2023, Merigold and OneandahalfSlices together are going to make more empanadas. We’re going to measure less and live a little bit more. We’re going to be fundamentally more creative than corporate. We’re going to travel, be curious, and think deeply about the world and the people in it. Invite-only but every possible perspective welcome. I, for one, am looking forward to the year – the flavors, the music, the salt, the ocean waves crashing, and the company.

So what does Argentinian food taste like? I’m not sure how to describe it other than to say, to me, it tastes like experience. It tastes like my childhood, like my family, like music, and like deep connection to the world.

It is the dish OneandhalfSlices would most like to serve to its patrons and followers this year.

#yellow2023

#openflamecooking

#measurelesslivemore

#morecreativethancorporate

Categories
Omni

Hungarian Goulash

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Hungarian Goulash and #localmeat

one and a half slices hungarian goulash recipe authentic

Okay, there’s a lot going on here. 

Let me start with a quick recap. In bulleted form because, trust me, you do not have time for my Fall.

  • ✌🏼 I spent a chaotically incredible summer country hopping in the Balkans ending my solo sojourn in Budapest with strong ambitions to learn how to make authentic Hungarian goulash. The trip itself was transformative and catalyzed the #measurelesslivemore mentality, launching Merigold Analytics in earnest, and what is already an equally epic Winter season. 
  • 👻 In early October, a super tragic Old Fashioned-related accident put me in the ER for some variation on the theme of hand reconstruction and I have been one handed ever since. Cooking has been limited, writing has been impossible, and I credit every post developed this fall to really good friends who came over and did most of the chopping.
  • 🥩 What better place to source beautiful, local meat for goulash experimentation than Whiffletree Farm in Warrenton, VA? Let me tell you about them.

As it turns out, Whiffletree Farm and OneandahalfSlices have a lot of shared food philosophy. That philosophy is rooted in local and sustainable agricultural and farming practice, home cooking (meatballs!), and a preference to stay out of grocery stores and away from processed foods. There are several fad diets floating around (think Whole 30 and Paleo) and when I hear them described, I always think: Isn’t that just eating real food?

Michael Pollan kept it simple.

“Eat food, not too much, mostly plants.”

Dan Barber took us a step further and connected food, nutrition, health, and the world of the chef back to the soil.

“When you are chasing after the best flavor, you are chasing after the best ingredients and when you are chasing after the best ingredients, you are in search of great farming.”

Both quotes appear on the OneandahalfSlices homepage and both are also resonant with Whiffletree Farm’s philosophy for raising local, grass fed beef, pork, and poultry.

When Jesse Straight, owner and lead farmer at Whiffletree, first introduced me to The Weston Foundation, the name was new to me but the practices and principles were not. Eat whole grains. Eat fresh produce. Eat locally sourced, pasture raised meat. Natural fat and fermentation are good for you. Make things like salad dressing, sauces, and stock instead of buying them (they aren’t difficult). 

But I don’t get it. Why are processed foods so bad for you? Why shouldn’t we eat refined food items?

Let me tell you a short story. It’s about flour. 

Recipe Interlude

what you need

1 2-3 pound Whiffletree Farm chuck roast, cubed, salted, and browned

1 yellow onion, sliced and lightly caramelized

2 bell peppers, finely diced

3 cloves fresh garlic, finely minced

3 oz tomato paste

2-3 small potatoes and/or carrots, cut into hefty chunks

1 tablespoon cumin

2 tablespoons authentic Hungarian paprika

1 cup red wine

2 cups beef stock

2 cups water

2 bay leaves

Greek yogurt and fresh parsley for garnish

how to make it

In a Dutch oven over medium heat stovetop, brown the cubed chuck roast for approximately 6-8 minutes. Remove the meat from the pot and set aside. Now add the sliced onion and caramelize, which takes approximately 20 minutes. 

Once the onion is caramelized, add the diced bell peppers and minced garlic, tomato paste, cumin, and paprika, and stir until combined and fragrant. Deglaze the bottom of the pot with one cup of red wine scraping any burnt bits up off the bottom.

Add the meat back in along with the bay leaves, the beef stock, the water, and an optional dash of Worcestershire sauce if you feel so inclined. Cover and simmer for 60 minutes. 

Add the potatoes and carrots, and simmer and additional 45 minutes. Serve hot with a dollop of Greek yogurt and a few sprigs of parsley. 

I will not attempt to nail the dates or the history because the details escape me, but the gist of flour goes something like this. We take a whole grain harvested from a field and we mill it into flour. We put that flour in bags and within weeks or sometimes months it is crawling with bugs (think 1920s). So the ingenious world of American food capitalism comes up with a way to make the flour last longer and keep the bugs out. (World War II had a lot to do with this). We decide to mill the grain finer and eliminate the hull, the bran, and the germ, leaving only the starchy endosperm, which we then bleach. This is what makes flour white. 

See, the thing is, the reason bugs got into the flour in the first place is because the whole grain wheat was alive. This is what makes it healthy for us to consume. We are living organisms that are meant to consume other living organisms — plants and, yes, sometimes animals. Think back to second grade biology class and the lesson on the food chain.

We, as organisms in an ecosystem, are meant to eat living things, not dead things. We are not mushrooms. Does this clarify the difference between a Dorito and a blueberry? I think it does.

🍄

The fact that we would bleach our flour or introduce pesticides into our soil to kill everything living within it is the most counterintuitive process I can think of when it comes to nutrition. But you see how we got here… Wanting, and to some degree needing, to make food last longer so it can be shipped worldwide and sit on shelves for longer periods of time. This facilitates one-stop-shop grocery stores where people can do all of their shopping at once, especially in rural areas (and, artificially sustaining and promoting overpopulation – but that’s a separate topic). (By the way, I’m not making this up — read Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat if you want a more eloquent and comprehensive explanation).

Now here’s the kicker. What are we going to do with bleached flour and pesticide-ridden (dead) soil? Well, there are no nutrients left in the flour and nothing will grow in the soil, so, naturally, we are going to enrich or fortify them. We are going to enrich soil with fertilizer (Michael Pollan covers this in Chapter 4 about the potato in The Botany of Desire: A Plant’s-Eye View of the World). And we are going to enrich the flour with synthetic vitamins and minerals that are introduced to replicate the natural vitamins and minerals we eliminated in the first place when we removed the hull, the bran, and the germ. 

This is why doctors and dieticians advocate eating whole grains like barley, steel-cut oats, bulgur wheat, and rye. What is meant by whole grains is consuming the actual whole grain — all the parts. It is healthy because those other parts contain more than just empty starch — they contain protein, vitamins, minerals, and dietary fiber. This is also why the sprouted-grain-and-legume movement is a thing.

Now, what does this have to do with goulash meat and Whiffletree Farm? This is the food philosophy to which local farmers like Jesse Straight subscribe and why I elect to support these local farms in the recipes presented here on OneandahalfSlices. In many ways, their efforts are better for our bodies, better for our communities, and better for our world. Eating healthily is not a challenge and it is not an exercise in restriction and self control. It is, however, a conscious choice to go against what the majority of other people are doing — and in this case, what the majority of other people are eating. Drive the extra mile to Whiffletree Farm in Warrenton. They have a farm store, local neighborhood delivery, and they sell Thanksgiving turkeys every year.

But most importantly, they understand the implications of the story I just told you and the fundamental principles outlined in the Weston Foundation and among other chefs, authors, agriculturalists, and conservationists that understand the magnitude of the mistakes we have collectively made regarding the global food system and our general population. (If you are looking for a more esoteric and philosophical interpretation of this topic, invest the 300 pages in Ishmael). 

#sorrynotsorry for the unrequited philosophy

Happy Cooking!

Other Stews
mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy

Mushroom Lentil Stew

This stew has all the body and personality of a meat-based stew conceived of French lentils, soy sauce, white wine, hearty greens, and an unabashed serving of mixed mushrooms. (and yes, I sprinkled some Parmesan cheese on top for good measure) It is beautiful, hefty, hearty, vegan, locally-sourced, healthy, easy, and autumnal! WELCOME TO FALL! 🍂🍁🍄

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creamy coconut sweet potato soup recipe oneandahalfslices

Creamy Sweet Potato Stew

Coming out of Vegan October, we were a little tired of lentils and were looking for something to do with copious amounts of sweet potatoes. Hence this little gem was discovered. Creamy with coconut milk, almost like curry. Spiced with flavors of the same. Hearty with sweet potato and flourished with kale. Yes, there are still a few lentils, but they are hardly the stars of the show. This soup is light enough for any season and feels perfectly at home here at the end of October. 🧡

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lentil sausage stew soup recipe oneandahalfslices

Viking Lentil Stew

If there is crisp in the air, you want this. You want two bowls of this. And you want it with parmesan cheese on top. It is the most flavor-rich, complex soup I have probably ever tasted. It leaves you full, warm, and longing to make another pot. The secret is in the quality of the sausage.

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oneandahalfslices winter root vegetable stew recipe croutons hearty winter

Vegetable Stew and Simple Croutons

I was today-years-old when I discovered croutons. Obviously, I’ve had a crouton before but I’ve certainly never made one or put them in anything. Well that’s all about to change. Before any of you get intimidated and think that a garnishment like a crouton is far too fancy for you to whip up on a weekday soup night, let me explain exactly how unfussy and zero frills this whole crouton business is. Aside from fantasizing about all the fall of soups in which these croutons are to find themselves in short order, this winter root vegetable stew is precisely the thing your overflowing CSA bag calls for. When you’ve got too many turnips, carrots, potatoes, and a sack full of random winter greens, this is the soup you make. And don’t scrimp on the croutons.

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one and a half slices dahl indian lentil stew

Dahl (Indian Lentil Stew)

Dahl is an understatement of a dish. Pitch “lentils and spinach cooked until mushy” to most people and you’re unlikely to garner much enthusiasm. But this dish… this dish… is a healthy, satisfying, vegan, weeknight game changer. It is rich and hearty, and I am pretty sure you could top crispy, sea-salted naan with Pennzoil and I’d eat it. The curry spices are not as prominent as in most Indian dishes so the flavors are subtle and the lemon keeps it fresh.

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pot roast recipe one and a half slices whisky pairing

Pot Roast

This is the main course for the Whiskey Pairing Dinner and, my, what a deep, flavorful pot roast this is! Let me start by saying that I sourced a 4.6 pound chuck roast from the Spring House Farm Store to feed the four of us and had no regrets. A simple pot roast is easy enough to pull off especially if you have a slow cooker, but this really takes the flavor profile up a notch to make this velvety, sinful, fall-off-your-fork roast with plenty of fall veggies.

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Local

Oktoberfest

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Oktoberfest

Given that it is both the month and the season for Oktoberfesting (also, #spookyseason), I wanted to ask you all what comes to mind when you think of Oktoberfest? Brats with mustard, pretzels with mustard, beer? A lot of beer? A busy pedestrian street populated with food stalls, face painters, and breweries. Waiters and waitresses with braided hair and blue plaid outfits. We all love this season. The quintessential autumn.

🌭🥨🍺

Let me paint a different picture for you. The sky is bluer than ocean water and the trees are all on fire, which means the hillsides are as well. Instead of standing on a street corner, you’re standing in a grassy field punctuated with rune-like stones next to an open air kitchen. A fire pit buried into the ground has been burning for 36 hours where a whole pig, bison steaks, fresh mushrooms, and honeynut squash are roasting. The pig was raised 50 miles from where you’re eating your slow-cooked pork and apples. Same with the bison. The squash and apples are growing 15 miles away. The mushrooms were foraged on the hillsides that form your backdrop. Local brew, cider, and cream are served readily but no one is drunk. This is a different kind of meal, a different group of people, and a fairly ordinary day in spite of its tremendous natural beauty.

☀️🌳🍂

These are people who like to walk. People who don’t mind sweating in sunshine. People who eat when they’re hungry as opposed to at breakfast, lunch, and dinnertime. People who care where their food comes from, what that means for their bodies, and what that means for our world. (But yes, there is still someone dressed like a sexy cat because, after all, it is the 21st century and it is Halloween). I’m looking at the t-shirts. Pen Druid. Sumac. Potomac Vegetable Farms. And my own, Long Stone Farm. All purveyors of #localmeat and #localproduce.

There are four things on the menu, plus some beer, cider, and fresh ice cream. It isn’t elaborate. And as I watch the man with the PVF t-shirt chop wood to stoke the fire and the sun sink a little lower towards the mountains, I can’t help thinking that it doesn’t need to be. It’s okay that this moves more slowly. It’s okay that there are fewer options. It’s okay that the world of consumption isn’t at our fingertips. On a day like today, why would you need it to be?

Yeah, I’m going to go to work on Monday; brush my hair, put on my makeup, put on my suit, and hit the office. But I keep thinking that this is the right kind of Oktoberfest. Not the town center equivalent. This is much more authentic. Ironically, it is less. There is less. I’m sitting on the grass because there are not enough tables. There are only four things on the menu. But somehow, this seems like more. And I wonder, why is a simple, subtle day the most unique day I’ve spent all week? What if we didn’t need more, but less, to make something special?

So you’ve all got to be wondering… what did I eat? Slow-cooked Autumn Olive pork and apples (my recipe forthcoming this fall), and charred mushrooms with fresh ricotta and grilled bread by Sumac. Honey hopped blonde ale by Pen Druid. And ice cream that tasted like the two best pies at the Thanksgiving table (fig with streusel and pumpkin pie… thanks Happy Ice Cream for the world’s best waffle cones).

Beyond what I ate, what is my point? My point is that between Sumac and Pen Druid, you’ve got a metric fuck ton of philosophy and passion for what they do. Local meat, local produce, local cooking, sustainable farming. They collectively used this philosophy and passion to curate the perfect, unique, heart-and-mind-filling day (okay, the weather helped).

What we should take from all this, beyond just a fantastic Saturday, is the concept of this being life, not a special celebrated day in mid to late October named Oktoberfest. What if we cooked our own food, ate simply, didn’t get drunk at parties, invited our neighbors, spent time outside even when hot or cold, met one another, talked to one another, and walked two miles to the other side of town? What if we walked those two miles to the other side of our proverbial mindspace where another frame of reference lives? What would we find there?

Open the aperture. Cook. Taste. Connect.

#measurelesslivemore

Happy Oktoberfesting OneandahalfSlicers.

You’re on the journey.

🎃👻🦇

P.S. In case you need a spooky cocktail or a not-so-spooky playlist…

More Unrequited Philosophy
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Local

measurelesslivemore

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

#measurelesslivemore

one and a half slices eat local food recipes

Sumac is a restaurant in an airstream in the middle of a field. And it takes a minute to get your food.

The way we live today, we don’t wait. We don’t stop. We don’t breathe deeply. And we don’t idle. Most of us aren’t in any sort of place we would want to idle anyway. Lately, I’ve been wondering,

“how did we learn it? That talent for insatiability.” – Margaret Atwood. 

(keep going… there’s a playlist for you at the end of this post).

Everyone is running from place to place – especially in Tech. Trust me, I would know. Gym, office, lunch (Sweetgreen or some other expedited version of “healthy”), office, happy hour, home, kids’ soccer practice, takeout, sleep. Most of us are a little overweight, drink too much, savor too little. Our FitBits and Apple Watches count our steps and send us little firework emojis when we hit 10,000. We have meditation apps, calorie counting apps, water intake apps, apps for our menstrual cycles, apps for music to work to, sleep to, exercise to. We measure everything – so we can reduce calories, increase water, increase steps, reduce stress. Fucking sleep. There is actually a company whose slogan is “hack your metabolism.” So I ask again… where did we learn it? This talent for insatiability. This quest for ‘more.’

Everyone asks me what diet plan I use. Keto? Whole 30? Intermittent Fasting? 80/20? Everyone asks me what workout routine I follow. Cycling? Lifting? Cardio-centric? The truth is, there is no diet (nor will there ever be) and there is no routine. There is, however, a philosophy

The philosophy is pretty simple. And you’ve found bits and pieces of it sprinkled across this blog before.

It goes something like:

  1. Movement – start with Steph Rose at Phase6.
  2. Hydration – two to three liters a day.
  3. Nutrition, #eatfoodnottoomuchmostlyplants and nothing that comes in a package (Michael Pollan)
  4. Rest, #measurelesslivemore (#mllm)
  5. Balance, #equalpartsdisciplineandindulgence 
  6. Consistency – do it every day. 

This is #oneandahalfslices 

Everyone is looking for something that works – something that will make them lose weight, live longer, sleep sounder, be happier… 

The diet that works and the changes that matter aren’t difficult. You don’t need a nutritionist, a therapist, or a personal trainer. You need this post, your own diligent mind, your own beautiful heart, and ecosystem of supportive, motivated, divergent thinking humans to spark your curiosity in a million different directions. 

For a time, it has bothered me how much we think we “need.” We need a drink because we’re stressed, a coffee because we’re tired, lunch because it’s lunchtime, a vacation because we’re overworked. Oral fixation. Immediate gratification. Lately I’ve been centering around this concept. And it is remarkable how little we do, in fact, need, especially compared to what we consume. 

“Freedom (n.): To ask nothing. To expect nothing. To depend on nothing.” – Ayn Rand

My personal experience and observation is that when we live life unchecked, working as hard as we’re working, going as fast as we’re moving, we end up sprinting down a path of consumption, production, progress, and more. More of what? And why? To save? To spend? This place of progress is not always a place of growth if there is no center of gravity, sense of deliberate self, and genuine connection at the core.   

“People want nothing but mirrors around them. To reflect them while they’re reflecting too … Reflections of reflections and echoes of echoes. No beginning and no end. No center and no purpose.” ― Ayn Rand

This is a mantra of the coming season. To require less. Smaller coffees, less frequent meals, maybe more steps and maybe fewer – not counted either way – but taken for the love of walking. 

Remember the One Year Anniversary post? Yes, great recipes. But the season to come holds both recipes and a phase transition. From ‘supposed to’ towards authenticity. We are going to listen more and require less. Measure less and live more. You’ll find writing, exploration, deliberation, and a remarkable joie de vivre. In what we do, what we value, and how we live

“Three things are necessary for the salvation of man: to know what he ought to believe, to know what he ought to desire, and to know what he ought to do.” – St. Thomas Aquinas

The thing is, Sumac has it right. Go slow, be deliberate, do what you love, think of others, inspire, appreciate, adore, #measurelesslivemore

Now, for those who have made it this far, either out of genuine curiosity or just really wanting to get to the music, I’ve got a summer playlist for you. Because peoplehave createdbeautiful things and we should share them.

Music and food are such things.

  1. Summer in New York – Sofi Tukker
  2. Borderline – Tove Styrke
  3. Parachute – Kyndal Inskeep
  4. 1000 Words – 0171
  5. Insomnia – Daya
  6. Magic – Sereda
  7. Provenza – Karol G
  8. Space Ghost Coast to Coast – Glass Animals
  9. Astronaut – Mansionair
  10. 2000 Angels – Ben Khan
  11. On My Knees – Rufus Du Sol
  12. Lebanese Blonde – Thievery Corporation
  13. Se Acabo – Beatnuts feat. Method Man
  14. C.R.E.A.M. – Wu Tang Clan
  15. Falling – Trevor Daniel
  16. Him & I – G Eazy feat. Halsey
  17. Die For Me – Post Malone
  18. Facedown Domino – Mansionair
  19. Dribble – Sycco
  20. Synchronize – Milky Chance
  21. Run – OneRepublic
  22. Feels Right – Biig Piig
  23. You’re Somebody Else – flora cash
  24. Dancing in the Dark – Cannons
  25. Kuliru – Beard of Harmony
  26. Amerimacka – Thievery Corporation
  27. The Sun – Mauve
  28. Face Your Fears – OsMan
  29. Sundara – ODESZA
  30. Sundara Aftermovie

Bonus: Hear the Story of the Russian Cosmonaut

🛰️

#locallysourced

Grain, Meal, Rice

It is no secret that I’m a proponent of local. Local meat, local produce, #getacsa. But what about grains? Can those be local as well? Here you’ll find several mills local to Virginia, Maryland, Pennsylvania, and the Carolinas.

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one and a half slices local simple recipes food

Three Year Anniversary

Three years of flavor, sprinkles, playlists, and exploration! Whoa. It’s been a ride, you guys. You know. You’ve been here. It may seem like things have been quiet of late – but not so. Here’s the best of 2023 and what we have to look forward to in 2024…

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one and a half slices birthday present cutting board empanada

What are you cooking today?

If you have never tried to make the OneandahalfSlices Argentinian Empanadas, now might just be the time! This weekend we whipped up a batch along with a simple shredded carrot, hard boiled egg, and golden raisin salad. We stayed hydrated with Yerba Mate and a variety of Fernet Branca-based cocktails.

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Sumac

If you’re a Northern Virginia resident and looking for your next day trip out to the Virginia countryside, keep reading… There are two places in particular in Northern Virginia that live into the L O C A L theme extraordinarily well – one of those two is featured here today. The purveyors of Sumac, Northern Virginia’s newest local food pop-up kitchen in Sperryville, VA, are as down to earth as the stone fruits and cherries they are serving up this summer. Sumac (follow their Insta) was born from a love of local cooking.

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One and a half Slices october oktoberfest fall vibes

Oktoberfest

October has always been my favorite month (for cooking, for being). Let me tell you why.

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Cocktail Local

Sprinkled Lemonade

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sprinkled Lemonade!

and other announcements…

oneandahalfslices sprinkles lemonade summer

“if it costs you your peace, it’s too expensive”

paolo coehlo

what you need

4″ chunk of fresh, juicy watermelon

1-2 strawberries

1 oz lemon juice

2 tablespoons sugar

2 oz vodka

2 oz water

(optional) sprinkles

**but, really, when are sprinkles ever optional?

🍉🍓🍉

how to make it

Muddle the watermelon, strawberries, lemon juice, and sugar together in a cocktail shaker. 

Add the vodka and water. Shake vigorously with ice until frothy. 

Rim a coup or cocktail glass with lemon juice and dip into sprinkles of choice. Strain the cocktail into the glass and top with a paper thin strawberry slice. 

Tips! Use other fruit (like raspberries). Let the melon, berries, vodka, lemon juice, and sugar soak for 20 minutes before making the cocktail for stronger flavors. Make it frozen by blending frozen watermelon chunks with all ingredients and adding water and/or plant-based milk as desired.  

There are some big things “happening at OneandahalfSlices this year. I know, I know… I’ve been quiet. I’ve been absent. I’ve been exploring. More than just The Balkans, it turns out.

I’ve been going through a pink phase (well, it’s really more of a rose phase, but nevermind). I’ve been going through a sprinkle phase. And I’ve been trying to figure out how to love. my. day. Because in the space between a global pandemic and a PhD, I forgot how.

So I’m planning a transition. A transition out of my full time job, into good vibes – to make space, to get deliberate and slow, to be quiet, to travel, to require less, to live more, to love deeply, to discover without seeking, to find what is around me without looking forward, to relinquish progress to make room for natural energy, curiosity, and strength.

Merigold Analytics and OneandahalfSlices come together in a meaningful way around flavor, health, and authenticity

So stick with us friends, colleagues, vibe seekers, wanderlusts, gamers, thalassophiles, entrepreneurs, and our nation’s youth… we’re about to get vibey. 

🍉☀️🍉

oneandahalfslices sprinkles lemonade summer
oneandahalfslices lemons lemonade summer

wear sunscreen

eat color

recognize the beauty of your body

indulge without overindulging

allow things to come and go

get out of your comfort zone

stretch

hydrate

appreciate

LOVE YOUR DAY

eat food, not too much, mostly plants

introspect

adore

measure less, live more

no bull, all love

“in the kingdom of glass, everything is transparent and there is no place to hide a dark heart.”

#oneandahalfslices

🍉🍋🍉

Endless Summer

“summertime and the livin’s easy.”

– lana del rey

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Local

Longstone Farm

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Longstone Farm

cows local farm oneandahalfslices farm-to-table beef

The OneandahalfSlices About page presents somewhat of a mission statement for the blog. Why am I doing this and why are we all here? – aside from the obvious: all the good food! (for the genesis of the name OneandahalfSlices, see Skillet Cornbread). The mission is simple.

 To explore ways to procure local ingredients, to cook more seasonally, and to make food healthier and more delicious at the same time. 

For those of you that know me well, you know that this topic of local, sustainable agriculture is of great importance to me and I do my best to ‘vote with my feet’ when it comes to what I eat. Once a good batch of recipes were up on the site, it was always my intention to bring the focus of the blog to the ingredients that go into those recipes. Because “when you are chasing after the best flavor, you are chasing after the best ingredients and when you are chasing after the best ingredients, you are in search of great farming.” – Chef Dan Barber (who has left his upstate NY Michelin restaurant Blue Hill at Stone Barns to consult at Blackberry Farm in Tennessee). I have many a friend and colleague who have said things like “I don’t eat seafood” or “I really hate green beans” or “mushrooms are gross,” and then proceeded to devour fresh caught Kingfish ceviche, grilled pole beans from the CSA, and fresh foraged morel and chanterelle risotto. You may not think you like green beans if you’ve only ever had them out of a can from the grocery store or slathered in Campbell’s mushroom soup in a Thanksgiving green bean casserole. But a fresh, crisp green bean, with all the flavor and sweetness of summer and sun, is something else entirely. Chef Barber said it more eloquently than I ever could. Food simply tastes better when it’s fresh. And made from ingredients that are in season and are grown in healthy soil that is part of a fully organic ecological system. 

Part of that system is meat (well, animals, really). Enter Longstone Farm in Lovettsville, Virginia. There are few farms in Virginia as dedicated to the narrative described above as Longstone Farm. Family owners Justin and Casey have gone all in with their lifestyle, their family, and their footprint, investing in the recursive, sustainable tenets of organic farming and local community, and producing some of the highest quality meats in Northern Virginia. The cream of their crop are their hogs and I firmly advocate that there is no better porkchop than a Longstone Farm porkchop. They also raise chickens and cattle. I have a lot to learn from the purveyors of Longstone Farm who engage in a lot of community outreach. For example, the photos you see here are from their Sunday Suppers, typically held over the spring/summer/fall seasons once a month, featuring local chefs who craft custom menus using Longstone Farm products. Before that dinner, Casey and Justin host a farm tour complete with hay ride where they show you their farm and briefly explain the rationale behind what they do every day and why. The evening is luxurious, relaxing, and enlightening for those who have never had the opportunity to think of food in a different way – food as community, food as nourishment for muscles and sinew, food as your personal connection to place, purpose, and your own body. 

Here is what you need to know about Longstone Farm:

  • They practice 100% organic, sustainable farming.
  • They have a self-service farm store in Lovettsville where you can buy as much or as little as you desire on your own time. Think it’s not worth the drive? Think about making a monthly trip out to beautiful Virginia countryside to buy local meat in bulk for the freezer to cook incrementally over the next 30-45 days. Not so difficult. Your meat would taste better and you’d be doing your part by supporting local farms!
  • They also have a smaller market on Rout 9
  • They offer bulk beef, pork, and chicken shares for those who want to purchase, say, half a cow.
  • Sunday Suppers are amazing but you have to be on their e-mail list to be notified of dates. Drop a comment if you want to be added. 
  • The farmers are serious, knowledgeable, and extremely open and generous with their time.

There will be more posts like these to come on OneandahalfSlices in the future as there are many great farms to explore in Northern Virginia. Ways to eat more locally and sustainably are things I very much want to explore through my cooking and, as mentioned previously, this blog is the chronicle of that exploration. I welcome you all to the OneandahalfSlices table for a 100% local dinner whenever you schedule permits – maybe join us for a Saturday Supper in Arlington and cook with us! And I challenge you all to take one step this year to do something slightly different around your relationship with food. Choose something like a Sunday Supper or The Restaurant at Patowmack Farm for date night. Stop eating foods that come in packages (chips, cookies, soups, instant meals and sides – it doesn’t take that much longer to make those things yourself if you know how – enter OneandahalfSlices). Sign up for a vegetable Community Supported Agriculture (CSA) share. Stop buying meat in the grocery store and try Longstone Farm, Spring House Farm Store, or Whiffletree Farm meats instead. Challenging yourself or your household to do just one of these things will make a difference and may just begin an unexpected journey (there and back again) for you and your family. 

Other Local Farms & Eats
one and a half slices local simple recipes food

Three Year Anniversary

Three years of flavor, sprinkles, playlists, and exploration! Whoa. It’s been a ride, you guys. You know. You’ve been here. It may seem like things have been quiet of late – but not so. Here’s the best of 2023 and what we have to look forward to in 2024…

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rabbit chicken cassoulet recipe simple one pot one and a half slices

Rabbit Cassoulet

Here we are with Protein #2 in our Protein Trio and it’s a bit of a non-standard one. We don’t often cook rabbit but… we totally should! It is more delicate than chicken with more flavor, but still not too gamey. Cassoulets are bean-based stews with a protein that can stew all day or come together quite quickly. They are hearty and Fall-ish, and I am thrilled to have this one on my table. You can make this with roasted chicken or a sausage if the rabbit is a stretch for you.

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one and a half slices

Salt

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.” – Francis Mallmann. The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating my tastes – both for food and experience – for something deeper.

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one and a half slices Christmas 2022 present package recipe gift

Happy Christmas 2022

Happy Christmas 2022 and a Rice Krispie Treat with #holidayvibes If you worked for me, with me, or with Merigold Analytics in 2022, chances are you got one of these in early December. These little boxes are filled with the stuff dreams are made of – stickers, marshmallows, and Oreo cookies. This Christmas season, OneandahalfSlices made layered rice krispies stuffed with Oreo, Biscoff, Graham, candy cane, and many, many, tiny marshmallows. We celebrated Christmas this

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One and a half Slices october oktoberfest fall vibes

Oktoberfest

October has always been my favorite month (for cooking, for being). Let me tell you why.

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Local

Sumac

If you’re a Northern Virginia resident and looking for your next day trip out to the Virginia countryside, keep reading…

The two places where I have spent the most time in my life – Florida and Northern Virginia. (We will leave Georgia, Argentina, Pennsylvania, and Northern Spain aside for the time being). Both have the welcome benefit of being “agg states,” or states where agriculture flourishes almost year round. This, in concert with my mother’s perpetual distillation of food philosophy from the vapors of Florida coastal living, bred in me a deep appreciation and genuine curiosity for local agriculture, slow food movements, and organic farming. (I was, after all, raised on books like The Man Who Cooked For Himself and Ishmael). To this end, you all know I have a CSA and routinely patronize local establishments with a focus on procuring local, seasonal ingredients – produce, meat, and dairy alike. 

There are two places in particular in Northern Virginia that live into the #locallysourced theme extraordinarily well – one of those two is featured here today. 

The purveyors of Sumac, Northern Virginia’s newest local food pop-up kitchen in Sperryville, VA, are as down to earth as the stone fruits and cherries they are serving up this summer. Sumac (follow their Insta) was born from a love of local cooking.

Sumac is a spice grown in East Asia and Central Africa. A favorite flavor of mine, the Lebanese and Turkish have the most common varietals, the former a deep crimson, and the latter a lilac purple. As it turns out, Sumac grows in Northern Virginia as well. As the Sumac chef began planning his menus, it became apparent that a 100% local menu required some substitutions for common ingredients like oils, vinegars, and spices. Something that is not available in Northern Virginia is citrus, for which the sumac plant, with its citrus-y notes, became a viable substitute. 

Sumac is housed at Penn Druid Brewing’s new location out in Sperryville, so barrel-fermented, natural cider and beer are available to accompany the Sumac menu. With 6-7 items split evenly between mains and desserts with a snack, Sumac announces its menu each week for its Thursday-Sunday opening. For fourth of July weekend, we were delighted with some of the best steak I have ever tasted, fennel pie topped with a light meringue (amazing!), chicken over a cornbread-esque base, an apricot tartine, and many local fruits and cheeses. It was quite the feast enjoyed under a vibrant sun, a strong wind, and in the company of the beautiful Shenandoah mountains. With picnic tables in a wide open field serving as your backdrop, this is easily the most peaceful, inspirational restaurant ambiance you’ll find in the area. 

While Sperryville can be a bit of a hike for us Northern Virginian-ers, there are other things to do out there as well like Mary’s Rock hike with fantastic views (which does not require entrance to Skyline Drive) and the Copper Fox Distillery. So if you’ve got half a day to fill, I highly recommend the hour drive out West to experience some of the cleanest, most creative, most sustainable food in Northern Virginia. May all restaurants follow your example, Sumac – keep cooking!

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