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better food guru get eatucated toggle navigation about home better food guru get eatucated featured posts may 1, 2018 a “breif” history time hello! my name is sara and i am the betterfoodguru. i have been interested in food and cooking since i was a small child. my parents were decent cooks, but they did not have the exposure to whole foods and spices that i was afforded […] uncategorized - by admin - 456 comments may 1, 2018 a “breif” history time hello! my name is sara and i am the betterfoodguru. i have been interested in food and cooking since i was a small child. my parents were decent cooks, but they did not have the exposure to whole foods and spices that i was afforded […] uncategorized - by admin - 456 comments may 1, 2018 a “breif” history time hello! my name is sara and i am the betterfoodguru. i have been interested in food and cooking since i was a small child. my parents were decent cooks, but they did not have the exposure to whole foods and spices that i was afforded […] uncategorized - by admin - 456 comments home my diary may 1, 2018 a “breif” history time hello! my name is sara and i am the betterfoodguru. i have been interested in food and cooking since i was a small child. my parents were decent cooks, but they did not have the exposure to whole foods and spices that i was afforded at an early age. in our home, we ate a lot of pasta, meats, cold cuts, casseroles etc that were typical for an irish/italian american family in small town massachusetts. i always favored salads and savory dishes over desserts which is lucky since obesity ran in my biological father’s family. i tended to always lean towards overeating and carrying extra weight because i spent my days reading, drawing and dreaming rather than running. i started cooking omelets and pasta sauces around age 9 and i remember getting obsessive over perfecting my techniques. over the years i branched out a bit adding veggies like mushrooms and peppers and broccoli, making lasagna and meatballs, things that did not push the family’s comfort zone much. then as a teenager i was lucky to date a boy from a few towns over whose mother was a holistic practitioner and had a broader view of healthy living. i admired her fiercely and enjoyed eating dinner at their house several nights per week over a couple of years. their house always smelled so good of essential oils and her massage therapy office fascinated me. they ate things like stir fry with sesame oil, tons of fresh garlic, veggies, seeds, nuts, rice that wasn’t out of a box! i began incorporating these ingredients into my own cooking and started to push the envelope announcing that i was going vegetarian albeit only half-heartedly. in college at umass amherst, i was lucky to live in butterfield, a co-op dormitory that had it’s own private dining hall in the basement. the food at butterfield was unreal, so many veggie options, curries, fresh salads, stirfry’s,and exotic spices. my mind was blown and i went full on vegetarian. this community at umass was intrinsic in the formation of who i am today as a chef, an artist, a global citizen, a tree hugging liberal and a woman. while at umass i began working at bread and circus in the prepared foods department. working there was a catalyst for me to start taking cooking seriously as a passion and doing fine art took a backseat. all the vegetables and fruits!! all the different grains!! so many flavors and textures and colors! cooking was like painting for me, instinctual, visceral, visual, textural, and most importantly it was experimental. my youth was all about being experimental and breaking molds on every level, but i won’t get into all that now. but the kitchen got so hot for me that i quit school and moved to boston where i worked at whole foods and i got further exposed to diversity. i did spend one summer working in ogunquit maine which is a hub for tourism and hospitality and a mecca for the lgbtq community. this was my first true restaurant in the weeds working a billion hours experience, and i relished every moment. i woke up at 5 am and dragged myself to joan’s breakfast where i was the dish dog. the guys thought i was so fast and amazing that they trained me on the line to cook lunch while they left to go surfing. i would hang on the beach for a while and then go to my nighttime gig at roberto’s where i was a glorified pot washer and ran for stuff to fill the line cook’s stations. it was awesome and i was hooked. 10-12 hours a day in the thick of the rush, feeding hundreds of hungry tourists, me sweating, learning, moving faster than i had ever moved in my life, learning new things, laughing, yelling profanities and loving life. then i moved to california for the first time. i lived with a family in the berkeley hills(whose son i met in boston fresh off phish tour) and gave them a hand with their youngest son and cooked dinner nightly for the family in exchangefor room and board. this was personal cheffing at its best, the mother would give me cash every morning and i would walk down to the gourmet ghetto and pick up all the fresh food and have dinner ready when they got home. they delighted in my nightly creations which further fueled my ambitions to cook. this also began my love affair with california. i embellished my resume and grabbed two line cooking jobs:the iconic cafe mediteraneum on historic telegraph avenue where i learned to short order cook breakfast and micheal’s vegetarian diner which was run by some sort of cult where i learned even more about vegetarianism. but life spiraled out of control and i returned to massachusetts. in worcester ma, i worked at the living earth, a natural grocery for a while but found my real culinary home at tortilla sam’s a tex-mex taqueria where i grew exponentially as a line cook. at age 24, i was made kitchen manager and chef for the first time. i loved being the conductor of the line, calling out orders to the other cooks, plating everything and and expediting the food. i was also afforded complete creative licence by the owner to make specials menus which i wrote by hand. i was in heaven. this manner of creating was ideal for me as a bohemian, i never had to cart around art materials or canvass and my artistic creations were enjoyed by the eyes and then devoured and gone. the ultimate in be here now art forms. tortilla sam’s had quite the following for it’s fresh, atypical flavors for massachusetts at the time. although i made vegetarian food a menu priority, i began eating meat and eating and drinking out a lot and began to balloon up. in those days atkins diet was all the rage so i tried it and had some success even though i felt pretty gross. after several years the owner sold tortilla sam’s and i was free and back to oakland california i went with several buddies. i took some time off from working and fully basked in the bay area california lifestyle, walking and biking to farmer’s markets and the amazing berkeley bowl daily, playing pool in the sun at thalassa, growing heirloom tomatoes in our commune-like apartment home on alcatraz ave. that was full of our make-shift family. nightly i cooked dinner for the crew and weekly we had amazing dinner parties where i experimented with so many fresh ingredients. though i lost some weight from the healthy eating and outside activity i continued to retain some extra because i was a hearty drinker. intrinsic to my prowess as a vegetarian cook was working at the westside cafe in berkeley where i learned so much about grilling vegetables and marinades from the owner. truly embodying a greener lifestyle, the owner used all recycled containers and bought exotic grains in bulk. i learned to bake bread and joyfully grilled mushrooms and picked green beans to my hearts content. this place was a hidden gem. over the years i helped them cover vacations and open for dinner and filled in wherever they needed but didn’t stay long. at this point i was grabbing any job i interviewed for, so a

URL analysis for betterfoodguru.com

http://betterfoodguru.com/hello-world/#comments
http://betterfoodguru.com/category/uncategorized/
http://betterfoodguru.com/sample-page/
http://betterfoodguru.com/hello-world/

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: BETTERFOODGURU.COM
Registry Domain ID: 2258929298_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-05-02T00:21:55Z
Creation Date: 2018-05-01T18:04:45Z
Registry Expiry Date: 2019-05-01T18:04:45Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS71.DOMAINCONTROL.COM
Name Server: NS72.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-08-13T01:11:38Z <<<

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The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =betterfoodguru.com

  PORT 43

  TYPE domain

DOMAIN

  NAME betterfoodguru.com

  CHANGED 2018-05-02

  CREATED 2018-05-01

STATUS
clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
clientRenewProhibited https://icann.org/epp#clientRenewProhibited
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS71.DOMAINCONTROL.COM 216.69.185.46

  NS72.DOMAINCONTROL.COM 173.201.73.46

  REGISTERED yes

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