More on the Rancho Gordo-Xoxoc Project
I often say I'm the luckiest guy on the planet. After years of struggling, I'm doing what I love and in a small way, helping some other people to do...
The Rancho Gordo Blog
Eat My Jewelry
Carolyn Tillie makes incredible jewelry, inspired often by what she eats. Luckily for me, she was an early Rancho Gordo customer and lately she's been inspired by beans. Susan, our...
Eggs, Eggs, Eggs
Perfection is close at hand. Beans, soft cheese, a poached egg and a huge dollop of salsa.
Sand Hill Cranes and Tostadas
No worries. This isn't a recipe for cooking Sand Hill Cranes. Near Lodi, California, there's a great bird sanctuary and every evening these incredible beasts make their way home, by...
Beans and Greens, Dandelion Style
Hooray for small victories. Just as I was about to lose my mind, I finished the first draft of my new manuscript for the next book. To celebrate, I opened...
Red Quinoa with Chorizo and Runner Beans
You might want to file this under "Another Inner-Hippie-Love-Child Recipe from Steve Sando". I wouldn't serve it to guests but it was delicious and healthy, I think. I was making...
Sangre de Toro (Bull's Blood) Beans
We finally have a good supply of Sangre de Toro beans available. These are part of the Rancho Gordo-Xoxoc Project and are ideal for New Orleans Red Beans and Rice...
Good Mother Stallards and Wild Mushrooms
I'm lucky enough to have a few friends who forage for wild mushrooms. They tell me this has been an incredible year for chantrelles and they seem to be right!...
All Hail Posole!
I hadn't made posole for a long time. I had some friends coming over for New Years Eve and thought I'd revisit this ingredient. In a word: WOW! I just...
Bean Art: Virgen de Guadalupe
We have some great workers here at Rancho Gordo from Napa Valley Support Services. They help with the bean weighing, bagging and general production. The program also has an arts...
Hey! It's Christmas Time!
Did you notice? We're open here at Rancho Gordo Monday, Tuesday and Wednesday from 11am to 5:30 p.m. and on Christmas Eve we'll close at 2pm. We will be closed...
You Say Posole, I Say Pozole
I was going to post about the tradition of making a posole for Christmas Eve. For me, it's easy, delicious and a nice contrast to the inevitably debauched feast that...