JAY KOS byJAY KOS F[ood]ash•ion

#7 | June 2010

The Lambur

gerThe L

amburger

+ Sahr Ngaujah (Fela Kuti) Footwear News Interview Tomato/Avocado Tartare Catalogue Photoshoot

The LamburgerAll photographs by Erica Simone

There has always been something about farms that I absolutely love. Maybe because of the vivid combination of colors: the red barn propped onto a bright green plane of freshly cut grass, gated by brown chipped wooden fences, decorated by old tractors, and inhabited by stinky animals, all residing under a painted sky of blue and white clouds. The chickens are amazing with their beautiful shades of gold and red feathers that I tried to steal for my hat. The pigs are dirty yet in a strange way so amusing – they have a gift of always put-

ting you in a good mood. Farm pigs make me feel like a kid again.

Side note – as I write this, I’m on a plane to Santa Fe and next to me, there’s a man wearing a f loral “Tommy Bahama” type Hawaiian shirt. Please, if you are reading this, don’t ever do that again!

Back to the pigs – maybe its E.B. White who makes me feel this way about these animals who are apparently sacred in some cultures. But whatever it is it, their porky allure demands smiles, which we were all happy to offer them.

I went to the farm as I do the green market with nothing particular in mind to make. I wanted the farm to make my dish. And it did. When I got there all my raw mind could think about was burgers. And so today, it was lamb burgers with a homemade raspberry chutney and fried egg on top hugged by two slices of Ban-tam Bread’s baked olive bread. Have a bite? I just might…

Interview:Hank Hoskins from Barlow Beef

Why did u decide to become farmers?I was born and raised on a farm and we had a 400 acre land growing in bushes,

so in 2003 we decided to make into a real working farm.

I asked your wife if she eats meat from other places for instance when going out for dinner she said NEVER. Why? What is it about other meat that is so unap-pealing?

This isn’t the complete truth, although we def initely prefer to not eat meat from corporate farms.

You have a pretty sizable litter of pigs and when I came back to show my son, they were all gone. Where did they go?

I sold them to several different farms in the region, where they are raised for food purposes.

Do u ever get sentimental with having to slaughter any of the animals? Do you become attached to the pigs and vice versa?

Not usually, however I do tend to get more attached to the older pigs and they seem to get attached to me as well. Sometimes, they follow me around the farm like my dogs do.

I saw the pigs the chickens and the cows. Where were the lamb that were so fortunate to become my f inal dish a lamb burger with one of your eggs fried on top?

I don’t raise lamb here. There’s a seller up on Fairchild Road who raises lamb but doesn’t like to slaughter them. All animals are slaughted at a small-run USDA slaughter house.

Sahr Ngaujah, Fela Kuti Broadway StarFitting For the Tony’s

As a huge Fela Kuti fan, I totally fell in love with the Broadway show and Sahr Ngaujah who plays the main character, Fela. I was fortunate enough to design his outfit for the Tony awards and staying true to his eccentric taste, I went all out – I just had to make him a python lapel and upon request, I personally painted his shoes with his Mayan astrology symbol.

All photographs by Erica Simone

Footwear News Interview

Footwear News came to interview me about my food blog and naturally I cooked for them. The boutique, less the kitchen, may seem like a hard place to make a good dish, but an authentic cold gazpacho can be made anywhere, so that is what I did right behind the register…

All photographs by Erica Simone

Tomato/Avocado TartareAll photographs by Erica Simone

With time running out and the demands from Hollywood for product shots pressing, we decided to turn our August blog photoshoot into a catalogue shoot instead. However, I still managed to whip up a delicious vegan style burger with fresh avocado and tomato tartare sandwiched between two layers of fried potato (invented that morning).

Catalogue Photoshoot