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Our Favorite foods Grains: Quinoa, Teff, Amaranth, Barley, Rice (anything traditional that doesn’t come either bleached, instant, mixed with other ingredients or in a boil in bag), Millet, Oats, Kamut, Wheat (anything from bulghur to couscous to wheatberries), Legumes and Beans: Garbonzo, Black, Red, White, Pinto, Northern, Adzuki, Soy beans, Lentils, Mung, Split Peas, Blackeyed Peas ….etc. there . . . → Read More: Our Favorite Foods….. A lot of this list is shamelessly plagiarized from Michael Pollan. It is merely a condensed version that is meant to be posted in lots of places to remind yourself constantly of lifestyle choices. Thanks Michael, for all amazing work you have done making the Slow Food Movement apart of the mainstream consciousness. Eat Food. Mainly Plants. Eat . . . → Read More: Eat Clean Food Welcome to my revolution. A Hobolution about the way we live, eat and certainly run a restaurant. I believe that the most important thing we can do for our community is support it. So, to begin there is our philosophy of local first: from sea, to farm, to table with scarcely a stop in between. And we . . . → Read More: It’s A Revolution! Cooking Class Syllabus 1)Reading labels – what NOT to put in your body and what ARE acceptable additives and preservatives, including pantry essentials, shopping lists and a new food pyramid. This class will not involve any cooking, but will be absolutely essential for anyone who wants to change their eating habits. 2) Gretchen’s Bag of Tricks – Including . . . → Read More: Cooking Class Syllabus Bean Cooking Guide Soak Beans overnight if possible. Drain soaking liquid and replenish with cold clear water to cover in non reactive pot. Bring to a quick boil, turn off heat and let sit for 20 minutes. Drain water again (this is the third time), replenish water to cover by two inches. Bring to a boil, turn . . . → Read More: Bean & Grain Cooking Guide One of the other chefs in town said to me recently when I came to her place for dinner “Oh right you’re vegan….but I love you anyway.” And that pretty much sums it. Vegan, but why? What could possibly explain that in a restaurant so filled with yummy delicious seafood, meats and cheeses all as local . . . → Read More: Why Vegan? The name Hobos evokes the image of a scruffy old guy with a stick and bandana on his back jumping trains and hanging out at a campfire. If you look at our logo you will see remnants of the original Hobo language that was used to communicate with other travelers. Symbols left on barn doors, walls, . . . → Read More: What’s In The Hobos Name? |
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