June 2024 Newsletter
A month late and a post short but the show goes on and the June newsletter is here!
What a wonderfully wild 2 months it’s been!
I had the opportunity to work with some great brands like Somos Foods and RayBanMeta and also took a big step and signed up with management company Coastline Creatives (Shout out to Teagan and Reagan for all of their help and guidance).
I also had the opportunity to shoot a new collab with the wonderful Ronica Rupan (@mymanabites) who came by with her family on her recent trip to the east coast to attend some fun brand events they were invited to in the city.
We also have a lot of family that comes to town this time of year between Mother’s day and both my wife and daughters birthdays being in May! Overall it’s been both a wonderful and intense time of year for our family 🥰
It’s humbling to me that we’re already wading into summer. The start of Spring to me was the beginning of me really spending more time on this platform and making the distinct decision to focus more on the writing component of my work. Now, we’re in that period where, though it may not quite be Summer, it pretty much feels like we’re already there.
It’s the Tuesday after Memorial day as I write this and everyone at my day job is a bit slower than usual. The weather outside is warm, Summer Fridays are in effect and everyone is seems ready to start spending more time outside.
I’ve been solidly riding my bicycle into work 3 days a week (which is how often I have to go into office vs working remotely). We live in Astoria, Queens which is basically right over the 59th street bridge from Midtown, Manhattan. Since I work down near the World Trade Center it’s a solid 12 mile ride each way (normally taking me about 75ish minutes for each leg).
Riding a bicycle in the city may sound crazy but I find it to be a much healthier option for me for a few reasons. When I ride into work I’m able to get some solid exercise, outdoor time and time to myself in a less crowded environment. The subway actually takes about the same amount of time as the bike ride so there is no real time loss!
I’ve been riding in during the decently warm and cool months for a few years now and more or less the same route everyday, down through Brooklyn and across the Williamsburg Bridge. It’s a little rough in spots but is overall a pretty safe situation throughout the ride.
In other news, I’ve been a fermenting fool over the past several weeks as well and have made videos for fermented cucumbers, Korean Peppers, Radishes, and Ramps (which was actually part of a paid partnership with RayBanMeta). The Fermented Asparagus & Carrots Video (Recipe in the Spring Quarterly Magazine) also had a second wave of algorithm love and probably has the best ‘bubbly’ moment of any of these videos so far!
There is going to be a new Fermentation section in the upcoming ‘Summer Quarterly Magazine’ coming out in a few weeks as well!
I’ve also been experimenting with using the RayBanMeta Glasses more and more in my content since the partnership video. While there are some limitations, they offer some great utility and a streamlined approach to capturing the coveted POV angle. I’d been using a GoPro for my previous ‘Shop & Talk Reels’ but the ease of use for these glasses is very appealing.
Lastly, lets talk real quick about the Summer Quarterly Magazine, it’s coming and will be here very soon! This issue will be available for download for all paid subscribers.
I hope that you enjoy this month’s newsletter and thank you for your support!
Cheers,
Joey
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I'm sorry for the things I said when it was winter.
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Newsletter Contents
June Recipe Poll
June Giveaway: Hedley & Bennett Apron & Notebook
June Sauce of the Month: Bullwhip Kelp & Piri Piri (Barnacle Foods)
June Spotlight Recipe: Caesar Salad With Romaine, Endive & Lemon Croutons
Creator Spotlight: Bobby Hicks (@retrorecipeskitchen)
The April Recipe Poll winner was a Lion’s Mane Steak Sandwich (there was no May Poll) ! I’d been wanting to try cooking mushrooms in this way for a long time (since I first saw it on Sam Jones’s page nomeatdisco) and ended up making them with some polenta and a savory pan sauce instead of putting everything in a sandwich.
While it definitely did not taste like steak, it was extremely tasty in its own right and had a great shape and texture! See the video below:
June Subscribers Giveaway: Hedley & Bennett Chef’s Knife (Shiso Green)
This month’s item is from a brand that I love and have worked with since close to starting this channel! This month, we are giving away a Hedley Bennett Chef’s Knife in the lovely Shiso Green color ($115 Value).
I have been using the H&B knife set since it came out and really think they are wonderful. They remind me of the Misono UX10 series in a lot of ways and always appreciate a solid high carbon stainless steel knife option!
This knife is a workhorse and I actually like the profile more than the UX10, and find the bolster to be more comfortable in the hand. This knife would easily be my go to pick for a cook that wanted a solid high carbon stainless steel knife at a reasonable cost.
H&B Shiso Green Chef's Knife Weblink
Below is a video Ellen and I shot last summer that shows off this knife set!
To enter this giveaway, you just need to be a subscriber on substack. If you are already subscribed you don’t need to do anything else to enter and will be automatically! If you’d like to subscribe, you can use the button below to do so.
Winner’s will be selected and announced on the first of the following Month or with the next newsletter.
Full rules available here: Full Giveaway Rules
June Sauce of the Month: Bullwhip Kelp & Piri Piri Hot Sauce by Barnacle Foods
This Month’s sauce is from one of my most favorite companies that I’ve had the privilege of working with so far, Barnacle Foods.
Born in Juno Alaska, Barnacle Foods was started by Lia Heifetz and her husband Matt Kern. Barnacle Foods specializes in farming Alaskan grown kelp and are actively working with local farmers and communities to sustainably expand operations and bring benefits to it’s farmers and coastal communities. They were also one of the first brands that I officially worked with and have always been blown away by their bold and beautiful flavors!
For this giveaway, we are giving away 3 jars of their Bullwhip Kelp & Piri Piri Hot Sauce which is my current go to and favorite ‘put it on any and everything sauce’
A quick excerpt about the sauce from the companies Co-Founder, Lia Heifetz:
We're in the business of sharing the story of our ingredients and introducing new eaters to the wonders of kelp - and what better way to do that than through a hot sauce that is flavor first and heat second?!
We started making hot sauce a handful of years ago after lots of experimentation in the kitchen. Bull kelp makes up about 40% of the hot sauce and adds a base richness or umami flavor - it's almost undetectable as its own flavor, but makes everything else in the hot sauce take more like itself.
The hot sauce is flavor first (heat second), and lends itself to be used on all sorts of dishes (I use it on almost every meal!). It's garlicky, creamy, and extra savory. It's made with Piri Piri Peppers which add a back of the mouth, slow burn heat.
- Lia Heifetz- Co-Founder of Barnacle Foods
You can also hear Lia speak a bit more about the company in this episode of my 7 Days of Chili Crisp series last winter. This focuses on an equally delicious product of theirs, their kelp chili crisp (which is a collaboration with Taku of @outdoorcheflife).
For more information on Barnacle Foods, you can check out their website here.
June Spotlight Recipe - Caesar Salad With Romaine, Endive & Lemon Croutons
Growing up in the 90s in South Florida, Caesar Salad was all the rage. My dad managed a restaurant in North Miami that I worked at on the weekends & I would eat a side Caesar as often as possible.
This is, for the most part, a pretty classic recipe with the notable addition of endive for some extra bitter crunch. I also treated the croutons with a bunch of lemon zest, which turned out great. I’m one of those people thats a sucker for anything lemon 😬
-Joey
Ingredients:
The Dressing & The Veggies:
8 anchovy filets (packed in oil), drained
2 cloves of garlic, peeled
2 egg yolks (from large eggs)
1 tsp dijon mustard
juice from 1 lemon
3 tbsp extra virgin olive oil
3 tbsp avocado oil
3 tbsp parmesan, grated
¼ cup parmesan, shaved (plus more for garnish )
2 heads of romaine, crunchy inner parts only (green leafy section removed & reserved for another use)
2 endive, leaves separated and cut in half if preferred
Salt and pepper
The Croutons:
a loaf or half loaf (depending on size) of any bread, cut into 1” cubes
3 tbsp extra virgin olive oil
3 tbsp grated parmesan
¼ cup fresh lemon zest
Steps
• Preheat oven to 375°F. In a large bowl, toss together bread, 3 tbsp olive oil and lemon zest. Spread out on a baking sheet and grate parmesan over them. Drizzle with another bit of oil and bake for about 15 minutes, until browned & crispy but not hard.
• To make the dressing, combine anchovies and garlic in a mortar and pestle and smash to a rough paste. Add lemon juice, egg yolk and dijon, whisk to combine. Gradually whisk in avocado oil, followed by olive oil to help it emulsify. Whisk in 3 tbsp of grated parmesan and season with pepper (and salt if needed)
• To assemble, combine your veggies along with 2 couple cups of croutons and 3 tbsp of dressing. Add shaved parmesan and mix together by hand. Add more dressing and croutons if desired and garnish with more shaved parmesan.
Creator Spotlight: Bobby Hicks @retrorecipeskitchen
For this month’s spotlight, we’re chatting with my mid-century friend Bobby Hicks (@retrorecipeskitchen) !
Q: How would you describe yourself and how would you describe RetroRecipes Kitchen
A: I’m a chronically curious person with a highly addictive personality that is constantly searching for answers. Retro Recipes Kitchen was founded out of my interest in history and my love for vintage items and ephemera. I make mid-century recipes, so you don’t have to.
Q: Favorite Vintage Recipe you’ve found over the years and why.
A: I have a few that stand out but one that comes to mind right now is the “Sophisticated Club Sandwich, 1953” which has 4 pieces of bread, butter, ham, cheese, pineapple, coconut, peanut butter, tomatoes, bacon and avocado. It sounds absurd but I swear it’s a religious experience.
Q: Least Favorite vintage recipe you’ve found over the years and why.
A: Generally almost any Aspic (savory dish encased in gelatin). My least favorite memory is with the Poached Egg in Aspic recipe from Julia Child, 1961. It’s a textural nightmare coupled with the taste of a marathoner’s sock.
Q: 3 Foods you would never eat and why?
A: I truly don’t think there are any foods that I wouldn’t eat - I like to consider myself pretty adventurous and I’ve tried quite a lot of dishes that we’d consider strange in the US. But I am not a fan of mayonnaise and generally turn into a 7 year old at dinner when something has it.
Q: What's a food you are almost always ordering when you see it on the menu
A: Tiramisu, hands down. If that’s on a menu, I’m copping it.
Q: What's it like being a sort of ‘social media power couple’ with Keiko Lynn?
A: Keiko (@keikolynn) has been making content for an audience before the word “blog” was around. She’s a veteran creator with an incredibly loyal audience and honestly she’s the reason why I started and still do it today! Working with her is wonderful because she knows what people want in a photo or video.
Every single good idea that ever happened in my channel was first her idea, and then I ran with it and made it fit my style.
I think we both kinda laugh when people consider us a power couple because we are just doing what comes naturally to us, but it also fuels us and keeps us accountable. This is absolutely how we pay bills and though it isn’t easy, it’s always better when you have a partner that supports you and “gets it.”
Q: You used to work in F&B in NYC: do you miss that life?
A: When I first moved to NYC from Orlando, I had no practical experience, outside of delivering pizzas for Dominos. When I arrived in NYC, I worked for some of the best hotels, restaurants and cocktail bars in the country, taking the experiences and education with me to be better.
I think that working in Food and Beverage was one of the most important tools that made me the person that I am today because I apply the same structure, systems and discipline with my video content creation that I employed when I worked in Milk and Honey or SoHo House or The SoHo Grand Hotel and more.
But I do miss the predictability of a regular paycheck every week or so.
Q: As a creator in 2024, what are your thoughts on 'Gate Keeping' and, in contrast, being a generous creator to the community and other creators you engage with?
A: I can’t speak for others, but I generally have always believed in the idea that a Rising tide lifts all boats. I think that I do what I can to help other creators, larger and smaller, by sharing them on my channel, in my stories or encouraging folks to learn more about these people.
There are plenty of people that feel intimidated by others in their field, but I don’t see this as competition because collaboration will always endure longer than envy.
I just don’t think you can keep good accounts hidden for long and it feels wonderful to help someone grow.
I know so many people that overnight went from having nothing to blowing up with Millions of followers and if you were kind to them, they usually are more than generous to reciprocate.
The lesson is, don’t be an asshole. We’re all tired of that guy.
For more information on Bobby and his adventures, you can follow her on Instagram at @retrorecipeskitchen for more!