KITCHEN

This isn’t a catalog of kitchen products. These are the foods and staples I actually cook with and eat, day after day.

WHOLE GRAIN & FLAX LAVASH WRAPS

Probably the most used thing in my kitchen.

I eat these almost every day. They’ve become one of those simple foods that makes eating the way I want to eat easier. They have clean ingredients, give me a nice little protein boost, and most importantly, they’re absolutely delicious.

I use them for breakfast wraps, steak wraps, grilled chicken wraps and whatever else I feel like throwing together. They’re incredibly versatile, and I genuinely love them.

SEE THE LAVASH WRAPS

WILD GAME MEAT STICKS

Wild game, when I can’t cook it myself.

I love cooking with wild game. Venison, bison and elk have all become proteins I genuinely enjoy working with in the kitchen. So when I found these meat sticks, I had to try them.

They quickly became something I genuinely love. They give me another way to enjoy the kinds of meats I already gravitate toward, just in a form I can grab and take with me.

SEE THE WILD GAME MEAT STICKS

CAST IRON SKILLET

Cook in it. Eat from it.

One of the things I love about cast iron is how much it simplifies the way I cook. I can make an entire meal in the skillet, take it off the heat, and eat straight from it.

There’s no need to transfer everything to another dish or create more cleanup than necessary. It’s simple, practical, and that kind of utility is exactly why I keep reaching for it.

SEE THE CAST IRON SKILLET

THE KNIVES I USE

Good knives make the work easier.

Knives are fundamental to the way I cook. I want them durable, sharp, and able to make clean cuts without fighting the food. That matters for everyday cooking, but it matters even more when I’m doing things like deboning a leg of venison, cutting osso buco, or filleting a fish.

These are the utility knives I actually reach for in my kitchen.

FERMENTATION + STORAGE

There’s something incredible about watching food become something else.

Over the last year, I’ve discovered the joy of fermentation. I started making my own sauerkraut and vinegars, and there’s something incredibly satisfying about putting a few simple ingredients together and watching a living culture develop in the pantry.

Sauerkraut has become one of my favorite fermented foods, and homemade vinegars give me another way to build flavor into my cooking without needing much else. But part of what keeps me doing it is simply the process. You set it up, give it time, and let fermentation do the work.

EVERYDAY KITCHEN + PANTRY

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