By most accounts, I am a fairly experienced cook. I have been the primary food preparer in my household for most of the past 40 years. I have made hundreds of loaves of sourdough bread, starting from whole wheat or rye berries. I have six fermentation crocks, and one is going most of the time. I have made a variety of fermented “soft drinks,” my current favorite being various fruit-based shrubs. One of Lynda’s nieces claims she likes to visit us in San Francisco at least partially to eat my food. Yet, I am only the second best Cowan male chef.
My first inkling that my son Joe, who manages production and develops new blends for Dr. Cowan’s Garden, was a budding chef was when he made all the deserts for his sister’s wedding reception. He had gotten the Tartine bakery cookbook, considered by many the best bakery in the U.S., and made most, if not all, the recipes. Soon after, he came one Thanksgiving and made the entire meal from scratch. In comparison, I heat up food. The reason my food sometimes tastes good is because I use the best quality, freshest ingredients and at least don’t ruin them when I cook; Joe actually knows how to cook.
During the past decade, Joe has traveled to Asia and the Far East and developed an appreciation and taste for Asian cuisine. This experience led him to create our newest blend, Threefold Blend (Spicy) Powder. Threefold Spicy merges the Goethean conception of the ideal threefold plant (roots, leaves, fruit); the Asian sense for the marriage of heat, spice and sweet; and innovative ingredients sourced from unique growers. It contains a root (carrot), a rhizome (ginger), a leaf (wasabi) and a fruit (pepper). It has a sweet component in the carrot, spicy components in the ginger and wasabi, and a gentle heat component in the peppers.
The wasabi leaves were grown on the only commercial wasabi farm in the U.S. and were stream-grown in a pristine area on the Oregon coast of Oregon. Wasabi is prized not only for its delicate flavor but also its sulfur-based medicinal properties, which greatly aid in the detoxification processes. The peppers are the popular Jimmy Nardello variety, which combines a gentle heat and the sweet-pepper flavor. Peppers are also added to help with the nutrient absorption of any food to which they are added. Ginger is a well-known spice also valued for its medicinal properties, especially its ability to reduce inflammation.
Our Threefold Blend (Spicy) embodies the essence of our company. It is the marriage of amazing flavor, one that will enhance virtually any savory dish, with the medicinal properties found in common foods. In addition, we pursue innovative sources of our raw materials, and whenever possible throw our support behind farmers who are doing right by the earth.
Well done, Joe. We hope you enjoy the fruits of our farmers and our resident chef – Joe.
In health and gratitude,
Tom Cowan, M.D.
The other day I was asked what I do most days. My initial response was that I see patients two days a week and go to the garden two days a week. The obvious follow-up question was, what about the other three days? After giving it some thought, my answer was, I go for a walk on the beach twice a week, but mostly I process food. That is especially true this time of year.
Our Powders Easily Add Nutrients to Soups and Stews
My good friend and co-author Sally Fallon Morell used to say that her rule with her four children was that they had to eat the breakfast and dinner she served them, and then they were free to eat what they wanted during the day. She was banking on them getting enough nutrient-dense foods during those two meals to keep them well nourished and even well fed enough so that they wouldn’t be looking for junk food.
We’re Looking for Growers!
This past weekend we hosted a small group of people who are interested in working with our company to help us create new products. We toured the Napa garden and spoke about new and innovative approaches to using plants as medicinal food. I had many ideas and examples of plants for them to see, feel and even taste, but I focused on five that I am particularly excited about and that will help us fulfill the dictum “let thy food be thy medicine.”