60: Part I Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle

Send us Fan Mail****Baking Beyond Boundaries: RocksNDirt Bakery's Alternative Healthy Lifestyle*****Introduction:*- In today's episode, we have a special guest, Kimberley Pearson, the founder of Rocks and Dirt Bakery. Kimberley's mission is to create nourishing food using seasonal local ingredients that are gluten, dairy, and refined sugar-free, catering to allergen-friendly diets.*Opening Conversation:*- Kimberley  shares her inspiration behind Rocks and Dirt Bakery, dedicated to her aunt Nancy, who has celiac disease but remains a positive force.- The host expresses excitement about Kimberley's unique approach to gluten-free, allergen-friendly baking and delves into her early connection with food.*Childhood Memories:*- Kimberley  reminisces about her earliest memories in the kitchen, baking with her family. Everything, from pies to savory dishes, was made from scratch.- The recipes originated from the British Isles, especially Scotland, where her family has roots. Kimberley talks about making Scottish shortbread from a young age.- Her dad's love for fishing and bush piloting contributed to a deep connection with West Coast cuisine, including preparing salmon using First Nations' methods.*Adventures in Foraging:*- She recounts the experience of flying into remote regions and the precautions taken in grizzly bear territory.- Kimberley emphasizes the importance of her dad's relationships with First Nations people, reflecting a genuine affection for their cultures.*International Culinary Journey:*- Kimberley  discusses her passion for language, leading her to study languages and eventually teach in Estonia, Sweden, and Canada.- A shift towards culinary pursuits emerged, leading her to apprentice as a chef with dreams of becoming a pastry chef.*Health Crisis and Return to Culinary Roots:*- Kimberley  narrates how health issues brought her back to the culinary world, inspiring her to create allergen-friendly recipes and document her journey on the Rocks and Dirt Bakery blog.- The blog, rooted in the Pacific Northwest, reflects her commitment to seasonality and using local ingredients.*Building Rocks and Dirt Bakery:*- Kimberley  describes the origin of the name Rocks and Dirt Bakery, a term coined by her brother-in-law to represent healthier, alternative versions of traditional recipes.- The logo features an Arbutus tree, symbolizing her love for the Pacific Northwest and seasonally-based cooking.*Gluten-Free Sourdough Classes:*- Kimberley  shares her recent venture into teaching gluten-free sourdough classes, offering one-on-one sessions and considering local classes in the Puget Sound area.- Listeners are encouraged to reach out to Kimberley  through her website, Facebook, or Instagram for more information on classes.*Closing Thoughts:*- The episode wraps up with a reminder to explore the Rocks and Dirt Bakery website for a wealth of gluten-free recipes and culinary inspiration.Web: therocksanddirtbakery.comSeason2 Welcome Chef Steven Leung as our new cohost.IG: themindfulwok Support the showYour support and contributions are vital in sustaining and expanding The Voice4Chefs podcast.Become a monthly supporter:https://www.buzzsprout.com/1432717/supportYour donations aid in amplifying the voices of chefs globally. https://www.paypal.com/paypalme/voice4chefs?locale.x=en_USShare your thoughts! Leave a comment or 5 star review.https://www.voice4chefs.com/reviews/new/Volunteer contact [email protected] with our Culinary Stories:https://linktr.ee/voice4chef