The Cutting Board Bakery and Cafe Archives - FRESH Perspective and RAW Conversation

Healthy Families Workshop

For me Summer is a very real reminder that I do in fact, live in a desert. It is quite a different experience to grow up in the rural farmlands of the Northwest where my sister and I played outside – rain or shine.

“Put on your rain boots – its off to milk the cows!” When summer temperatures begin I find myself trying to find some source of water – be it the garden hose sprinkler, a pool, or a park spewing water to different heights around running, shrieking kids of all ages that don’t care what a thermometer might read. But then it hits over 100 degrees and if I don’t get out the house by 9am – forget it. Pool-water becomes bathwater, popsicles melt off their stick before I can get a few bites in and I find myself starring longingly out the window at the dusty porch and wilting garden.

Last weekend we hosted an extensive 3 day Workshop for Healthy Families with numerous guest speakers and newfound friends, who graciously volunteered their time to provide information to families looking for answers to numerous topics about how to raise a healthy family in this age of fast, unhealthy food and convenience – from pregnancy and on.

It’s our first summer as a new business and customer’s are trying to beat the heat! I don’t blame them. 110 degrees before noon leaves every local wondering … why do I live in Arizona? Still, I found myself a little sad that our attendance rate was so low, especially seeing how successful our last events have been and that it had been picked up by the East Valley Tribune.

On Thursday, Holistic Health Coach and Educator, Blue Russ hosted a workshop on 3 Keys to a Healthy Pregnancy. She discussed how to use food to treat common pregnancy complaints, how to safely enjoy a plant-based diet during your pregnancy and most importantly how to be a happy and vibrant pregnant woman.

I only wish I had had her as a resource during my pregnancy! Her words were inspiring and her values near and dear to my heart. She talked her belief in Bioindividuality, where each individual is unique and has very specific needs for his or her own health. She also stressed how incorporating nonprocessed, whole, fermented and raw foods are beneficial to everyone’s health; especially to Mom’s during their pregnancy. In the end her advice was simple and powerful,  “No change is too small.”

I highly encourage Woman who are thinking about getting pregnant, are pregnant, or who have babies and kids and even those who aren’t or don’t but are seeking advice or facing challenges in their own lives or with their own bodies, to schedule time to talk to Blue. She is a woman who will make you feel like your decisions are important; like your body and your life are important. For those of you unable to make it to the workshop, feel free to consult, The Cutting Board: Resource Library and download Blue’s generously donated workshop handout!

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On Friday Occupational and Speech Therapists, Kris Sailor, representative of Juice Plus+ and Anne Solcum, owner of TEAM Kids, PC, gave a detailed and resource-packed presentation to attendees about the importance of eating and it’s correlation to oral, mental physical and social development.

Kris and Anne shared information about Anne’s farm and the amazing things they are doing as part her  They did a wonderful job of explaining how early learned eating habits can lead to raising a picky eater or an oral eating disorder; a disorder that most of us haven’t heard of or don’t know exist. They gave easy and simple advice to parents with picky eaters and although we didn’t get to the video in time, discussed the 9 Simple Steps by Dr. Sears. Watch it now or consult The Cutting Board: Resource Library to download the handout.

Part two of Friday night gave people a chance to hear success stories from two Vegan Mom’s including … your truly! Sarah Vanell, local singer and songwrier started off by telling us the story of how and why she became Vegan. She shared her experience of becoming a Mom and why it was important to her to raise her kids Vegan. Through her talk we met her two beautiful Vegan babies leading happy, healthy lives. She shared a handout of her favorite websites, cookbooks and a delicious looking and easy to make Chocolate Cake Recipe!

As for me, it was the first event where I was taking the reigns at the front of the classroom. It’s not something I’ve been avoiding but of course I knew my nerves would get the best of me. I have to admit that looking at the slides of my baby boy and telling the story of our family journey and where we are today, left me begging myself not to cry in front everyone. In the end I could feel my confidence building and I concluded my story with a feeling of joy for being a Mom I could be proud of. Don’t forget to check out my list of resources and this Date-Roll Recipe, currently Will’s favorite snack!

The last part of the workshop was held on Saturday morning and the list of kids attending was slim to none. Luckily, we still all know how to have a good time!

Kris and Anne returned bringing a number of fun and nutritious games for the kiddos! I thought the traffic light eating game was a great hands on activity for children to learn about which foods they should be eating more of, less of, or just in moderation. Mr. Micah also joined us for a Veggie Tales Story Time and brought along a seed planting activity so the kids could leave with their own seed, planted in recycled materials and sporting a handmade sign. The Cutting Board provided fun giveaways including; handheld spray fans for keeping cool outside and freshly juiced and prepared watermelon, strawberry and cucumber popsicles!

There have been many nights in the past year when we have found ourselves near exhaustion and tears and wondering why we decided to embark on such a bold adventure. Yet, once again I find myself amazed and entranced by the generosity and willingness of those eager to learn and live healthier lives. I feel grateful and rewarded by those who volunteer their time to show up at the Cafe and share their life stories and passion for food and health.

When a customer comes up to you and gives you a hug full of warmth and gratefulness and says, “I see what you guys are trying to do here and it’s amazing” you suddenly realize that even if just one person shows up, it might be the one person’s life you make a difference in. And that one person makes it worth … everything.

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Not All Art Hangs On a Wall

Perfect cup of cappuccino

This last Saturday Sean signed me up for a Level One Barista Course at the International Barista and Coffee Academy.

It was going to be an all day crash course in the history of coffee and how to make and pour a perfect cappuccino. With our restaurant slowly becoming reality we knew it was time to jump into action. We wanted to take our food seriously, and as much as coffee is not the focus of our restaurant, we still wanted to take it seriously; to appeal to a crowd of coffee drinkers that like coffee for coffee. No fancy latte talk here, just a warm drink appreciated for its bitter qualities with people who know what they are talking about when it comes to a good cup of coffee.

I was very excited because I love having the opportunity to learn anything and everything I can about food, but I was also a little nervous because it would be my first full day away from the baby. Will was still protesting the bottle, sometimes liked the sippy cup and just recently took a liking to drinking like a cat from a regular cup. All Mom anxiety aside, I knew he and Dad would have some good bonding time and there was a small part of me that just needed a break after four and half months of being inseparable.

I arrived on Saturday morning at Espresso Italia, an old historical building located next door to Four Peaks Brewing Company. On the inside was a warehouse divided in two. One side was packed with coffee machines and equipment for purchase, coffee beans and a giant roasting machine. On the other an office and classroom with gleaming operational coffee machines, a television and six small red desks. There were supposed to be three of us that day, but one no-showed and the other cancelled, leaving me the only student of the day (which I think was to my advantage in the end because I got more practice time and time with the instructor).

Patrick O’Malley was the man running the show and he was a man who took his coffee seriously. It was immediately apparent he had spent his life immersed in his passion.

He traveled the world teaching and learning everything about coffee. He shared with me how he had just come back from teaching in Turkey and about the cultural ceremonies and traditions of bad tasting Turkish Coffee. He taught himself everything he knew just by learning and doing. Something I valued, for seeing his success and involvement in the world of coffee gave me confidence that Sean and I were starting off on the right foot in our own grand life adventure.

He made me a cappuccino with a foamy soy heart floating on top. It was my first cup of coffee in over a year and a half. I nursed it, enjoying every sip like it was the last cup of coffee on earth and a great tasting one at that. He started off talking about the history of coffee and coffee machines and then moved into my favorite part of the lesson about the coffee plant. You think you know your food and then you learn. The coffee plant is actually part of the fruit family and it grows in green berries on a tree, ripening to a bright red or yellow color. Its flowers smell and look like white star jasmine flowers. It produces for six months and then blossoms and starts all over again. It only grows along the equator of the earth, which makes coffee grown in the U.S. impossible with the exception of a small portion of Hawaii. This fact prompted me to ask about Organic and Local coffee options for our restaurant. It was important because that was where we wanted our focus to be but as I quickly learned, coffee could never be a local commodity. It can be locally roasted which is what people mean by “local coffee” and good quality, organic beans are out there but hard to come by because of a disease that attacks coffee plants. Still he was in every way willing to search out a good Organic coffee bean to offer in our restaurant if that is what our hearts desired.

We moved from coffee growing to coffee processing, roasting, and packaging and then finally into coffee making. Now it was time for some hands-on practice. We left the desk and stepped a few short steps to face the glistening silver handcrafted, Italian espresso machine.

Next to it was the ever intimidating Conical coffee grinder. He ground coffee beans in it for me three times and laid them in mounds on the counter having me feel the texture of each of the grounds. One was rough and gritty, one like fine brown powder and other an in-between perfectly consistent ground. Then he made a cup of coffee with each of the different grounds and showed me how the water came out at different rates and what that meant for the palate. The perfect look was “a rats tail,” a skinny, steady stream of dark espresso running into the cup. I was amazed at how simply grinding the bean made such a difference to the senses. Fine grounds or “over-extracted” grounds left you with burnt, bitter tasting coffee with a black eye appearing at the center of the cup and under-extracted grounds left you with a tasteless, watered-down espresso with a light brown, bubbly foam. The perfect grounds produced a hazelnut brown color and the caramel, creamy taste of comfort.

Now my first task was at hand. He screwed up the settings on the grinder and left me to figure out how to make perfect grounds all over again. He cranked up the music on his way out to pick up lunch and left me to the sounds of Latin guitars bouncing off the warehouse walls. I felt my intimidation towards the pretty machine slowly melt away as I worked methodically in my head, rubbing grounds between my fingers, weighing them in paper cups and lining up my finished espresso in a row so I could see the color.

We took a quick break to eat some Thai food and then I got a special behind the scenes tour of the new facility that they were going to be opening next door later in the year. It was all a naked shell of two-by-fours but he pointed out where the new classroom would be, the coffee roasting machines and a nice lounge area where customers could enjoy a Panini and perfect cappuccino with a foamy white heart at its center. I couldn’t wait to be one of the first customers.

The next task at hand was steaming and pouring milk. Usually when I order a cup of coffee the last thing I think about is how the milk makes the coffee look. Perhaps it’s the fault of the white plastic lid with the annoying little hole the coffee always seems to escape from.

This was not sugar-flavored milk with caffeine, this was the marriage of the perfect paring of flavors. Everything to do with the way you poured that silky milk mimicking the texture of white paint into that pure brown liquid was forcing you to look at your six ounce cup of coffee. To enjoy it with your eyes, to feel its warmth between the palms of your hands and to enjoy every sip for the flavors no other drink can offer you. It was art and not all art hangs on a wall.

My first attempts left me feeling nervous. Not only was I steaming milk, I was learning how to work my way around the machine. Multitasking (at least for my first time trying to make a cappuccino) was out of the question. Lately at home with the Baby my brain seemed to only be able to hand one task at a time. I learned to position my wrist just right, hold the cup at an angle, keep my elbow at my side and as I brought the cup and the steady stream of white milk together, give it a little wiggle and dump in the foam. After a few times of dumping too fast and overfilling the cups and giving the floor a little taste of caffeine I was finally able to get it down. On my very last attempt with soymilk, my circle was almost perfect and I came close to making a tulip in the last one without even trying.

Patrick congratulated and complimented me giving me high fives along the way and although I returned them rather weakly, I was enthusiastic and determined. We finished out the course with a “cleaning how-to” and I got some much-needed advice about hiring baristas for our restaurant.

At the end of the day I felt like I was hugging a family member goodbye.

There are not many people in life that you meet and feel that way; people who encourage you and give you pats on the back for what seems like the easiest thing to do – pour a cup of coffee. Sometimes I feel like the simplest gestures of kindness are lost on our world and then I find it here in the company of a man who knows a good cup of coffee. It wasn’t just a how to be a Barista class, it was a class about coffee. Coffee appreciated like a good piece of art, a best friend or just good wholesome food.

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the proud new barista!

When Dreams Become Reality

It seems like just yesterday Sean and I were sitting in our favorite restaurant and nourishing ourselves with the seasons local and vegan fair.

We had just found Pomegranate Café and for us, it was heaven; every green veggie and every whole grain accompanied by pretty fruit and perfect little sunflower sprouts. The juices were vibrant in color and bursting with nature’s sweetest sugars.

We would sit for a long time nursing our drinks and admiring our food, how nice everyone was and reveled in the fact that with just this meal we felt … healed. Everything about the ingredients; everything about every plant, nut, or grain on our plates was pure nourishment. Pomegranate Café was opened by three generations of women who cared about their food and it was evident in the plating of their food and with every bite you took. Portions sizes were perfect and wasting was out of the question.

We had changed our lives 180 degrees, turning what we thought about food on its head. What we thought was food, wasn’t food.

This was. It inspired our cooking and left us longing for a restaurant of our own; with yellow walls and sunflowers gracing every table. The world needed more places like this. The world needed more nourishment. We longed to be doing for the world what they were doing for their customers.

Since those early days we have collected a archive of knowledge about food that we were shocked to find we never knew about – knowledge hidden from the world or turned a blind eye to. We sucked it down through a straw; we got our hands on documentaries and books and immersed ourselves in the local food community. We vowed never to shop at big supermarkets again, signed up for CSA programs, planted our own garden with heirloom seeds. As our food got better eating out of the house got harder. There aren’t very many people out there that understand what a whole foods plant based diet is. The more changes we made in our diet and our way of living the better we felt, physically and emotionally. But in the end we were still left feeling empty. Our passion was raging. We needed to show the world.

And here we stand today – amazingly (still unbelievably) on the verge of signing a contract for our own restaurant.

Somewhere in the years of dreaming about it and talking about it we decided it was time to go for it. It’s not easy to live in such a mainstream society that values money. Were we okay with risking our comfortable full time sources of income? We were okay with losing everything? Of the possibly of failing and ending up with nothing? In the end the answer was always yes. This way of life, this way of living, this community was worth all of it; for our own sanity and for the hope of a better future of food.