Everything seasonal. everything homemade.
SCRATCH
ABOUT ME
I'm Paige. I was born and raised in the Bay Area and have spent most of my recent years and life in Berkeley and San Francisco.
I grew up in the garden and the kitchen, constantly alternating between the dirt and the kitchen counter. That's all I've ever cared to do and take full enjoyment doing so at every age. I'm Armenian and Italian, so food has always been an integral part of my upbringing and the subject that ties my family together.
My earlier food memories consist of standing on a stool helping my mother make large batches of pesto in order to use up the mass amounts of basil we were growing in the garden. Other times I would be barefoot in the raised beds planting new seeds with my grandma.
However I haven't spent my whole life cooking. It was mostly spend chasing a good time, getting into lots of trouble and figuring out how to restraighten my life up in the most unorthodox way possible. I never finished college; I didnt' like school and didn't like wasting money for something that seemed pointless to me. I am glad I went for the time I did spend at Santa Clara University for it taught me that I really am the black sheep I figured I was.
Just because I knew I didn't want to go to school any longer, didn't mean I already knew what I wanted to spend my life doing, so my earlier years were spent with trial and error, lots of mistakes and lots of bad decisions, but they've made me who I am and I honestly could not be happier. I've taken a stab at being a commisioned painter, private cook, hippy grocery clerk -- all those things essential steps to where I am today.
Throughout all of the bad, I always had food and cooking to fall back on. It's something I always knew I loved, but never thought I would have the opportunity to pursue. Even in the crazy moments pre-adulthood, during college, post-dropping out, I was always cooking something for someone, somewhere. I'm a creature of habit and cooking is my comfort zone. My zen.
The better part of my working life has consisted of hippy organic markets that have been an outlet for my love of cooking and all things food. Currently I work as a manager for a wonderfully responsible market on Divisadero St. Everyday I'm surrounded by the beautiful bounty of nearby farms and producers. I'm fortunate and grateful be a part of a place with such pure values and beliefs that allows to me to continue to pursue my love of seasonal cooking and preserving.
​
I like to make anything from scratch whenever possible--I don't prefer shortcuts and believe that most things are a labor of love. I hope to include as many homemade recipes and worthwhile cooking projects as possible. My true cooking passion lies in lactic fermentation and anything pickled. Throughout my life, in the good and the bad, I always had my kombucha SCOBY at my side, wherever I ended up moving to. As I become more comfortable writing in this format, I would love to include a plethora of unique and delicious ferments.
