Wood-fired, earth-oven pizza grows a family business in Cedar City UT

Wood-fired, earth-oven pizza grows a family business in Cedar City UT

The Murray family needed extra income to pay dad’s college tuition; he had already made a little backyard oven, and decided he could make a bigger one on a cart and run an outdoor pizza business. My favorite line from the video (below) is Jason expressing amazed gratitude for his wife Cindy’s support: “How many wives would let you make some stupid oven in your backyard out of mud and then put it on a trailer and go out on the street, you know?” They were so successful tho, making pizzas outdoors in every kind of weather, that after several years, they’re now opening an indoor restaurant!…

Wood-fired oven recipes: Hameen Eggs

I don’t normally get excited about hard-boiled eggs, but these aren’t your normal fare. The color alone gives them a quality like deeply polished mahogany; the flavor is nutty and sweet; the texture of the white is firmer, while the yolk is softer. The trick is simply to boil them gently with onion skins, overnight, in the declining heat of your oven. Red onion skins give a deeper color — these were cooked with white onion skins.

I forget who got us started with these, but when I went looking on the web I found many references to “hameen” dishes — so-called simply because they were slow-cooked overnight to provide warm food on the Sabbath, when traditional Jews weren’t allowed to do any work at all — even adding water to a pot of soup, much less lighting a fire to warm a pot of stew — or eggs.…

We The People vs The Western Diet

I just finished reading In Defense of Food, by Michael Pollan. Part of my pleasure in reading it was remembering my grandmother, Evelyn Sayre Norton, and meals at her table — the eggs she fried in bacon grease, the lamb fat she savored, and the produce she brought back from local farmers for whom she saved and recycled her shopping bags — long before anyone would give you a nickel credit for such things. Eating this way, she lived into her 90s.

I also appreciated the methodical way in which Pollan justified choices I have made because, well, probably because I am happier eating with the memory of my grandmother — and her local farmer friends — than I am eating at the industrial cafeteria.…