See you in San Francisco

I’m putting up a short post just to let everyone know I’m still alive.  MD and I have both had incredibly hectic schedules lately that have precluded us from attending to our blogs.  MD and the Santa Barbara Choral Society just performed Ralph Vaughn Williams A Sea Symphony over the past weekend, which activity (the aforementioned wretched choral society) has consumed all her time.  I, for the first time in a long time, have become a working stiff.

The sous vide project has gone wild.  Instead of watching from the sidelines and showing up at board meetings, which heretofore has been my chief activity vis a vis the company, I am now in charge of the entire direct-to-consumer operation.  Consequently, I have been on the road and will continue to be a road warrior for a while.

Tomorrow, in fact, will find MD and me in San Francisco at the Sur La Table store for a Sous Vide Supreme demonstration.  Richard Blais, the chef pictured above with the two us (he’s the one with the faux hawk), will be doing the demo, but MD and I will be in attendance.  So, if you want to drop by and meet us, have a chat or just see how much older we look in person than in our photographs, come on down to the Ferry Building Marketplace in San Francisco tomorrow (May 8th) from 10 ‘til 2.  Hope to see you there.

And I hope to be back to some sort of regular blogging schedule maybe next week.  I don’t have to leave until the end of the week.

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42 thoughts on “See you in San Francisco

  1. Good to hear from you, Dr. Eades. I was beginning to get worried you had disappeard into sous-videosphere…

  2. Hi and welcome to you both – I for one will be happy (suspect you for two will be too) to find you back blogging. And I’m sure I can say for everyone who reads you, “We’ve missed ya!!”

    Marcia

  3. Sous Vide Gone Wild! I love it! It’s Sous Vide Gone Wild at our house. I use it every day, sometimes for every meal.

    Glad to hear from you, I’ve been wondering.

  4. Good luck with the Sous Vide and glad to know you guys are ok. I think I saw someone on Food Network using it, maybe Iron Chef?

  5. Gah! Super bummed — I live in SF but I’m up in Napa dealing with my company’s own direct-to-consumer fiasco (tip: getting featured in the Wall Street Journal does wonders for business.)

    • Sorry. I didn’t have a lot of notice myself on this one.

      In case you’re interested, MD and I will be in Dayton, OH at Dorothy Lane for another demo with Richard Blais on May 17th. Come on down.

      • Dr. Eads,

        I live in the Dayton area. I assume you mean Dorothy Lane Market. Which one and at what time (there are 3 of them in town)? Thanks.

        • It is Dorothy Lane Market. It will take place in whichever one has the cooking school in it. It will be on Monday, May 17th from 7-9 PM, I’m pretty sure. I’ll double check in the next couple of days to be sure. Hope to see you.

      • I though you’d appreciate this; I bought a copy of the Lao-Tzu te-Tao Ching 2nd hand (Translated and introduced by Robert G. Henricks, 1989). In the intro it mentions that it’s based on manuscripts found in a Han tomb, #3 at
        Ma-Wang-Tui, dated april 4, 168 BC, and containing 51 items, many dated to centuries earlier. Some are medical treatises, and one of these, I kid you not, concerns “methods for nourishing life, and the benefits of grain avoidance in diet”.

  6. My husband and I love Richard Blais! He seems like such a sweet guy, and so smart! We were rooting for him when he was a Top Chef finalist, though Stephanie, who won, was a close second in our affections. He was a big part of that being one of our favorite TC seasons.

    It was always sous vide this, sous vide that with him all through the season. SO COOL that you guys and he have teamed up on the SVS!

  7. What a fantastic blog! Thanks so much for all this information. I’m a psychiatrist, but in the past several years I have studied nutrition ravenously so as to figure out what to feed myself and my two little girls. I’m more of a paleo than a low-carber, but I think there is a spiritual similarity there… here’s in health and biochemistry!

  8. Love Sur la table! Hit the Berkeley one next time *WINK* Would’ve been there… Hope y’ll had a great trip and enjoyed the Bay Area! D-T-C advertising — sounds like DRUGS *haa!*

    -grace

  9. The promotion and marketing gods are throwing darts at the map I see. Let me know if/when you’re in the Vancouver (Canada) area, I would love to meet and get an autograph. — Todd

    • We’ve been to Vancouver a couple of times in the last six months. I was there just a few weeks ago. I’ll try to be more diligent in posting our schedule.

  10. I’ve missed your blog posts, too. If Congress wanted to do something truly useful, they would pass a law that you must do at least one blog post a week, no matter what! Seriously, I’m happy for you that your Sous Vide is so successful.

  11. Dr. Eades:

    It looks like among your many career paths (I am reminded of your post discussing the Mexican restaurant chain), at some point you were also a medical researcher. Correct?

    I recently reviewed an article that has your name on it, with Cordain. It is a fairly well cited article, with enough citations to impress most academics. Its title is “Hyperinsulinemic diseases of civilization.”

    I reviewed it on the post below, and hope that I have not made any glaring mistakes:

    http://healthcorrelator.blogspot.com/2010/04/huge-gap-between-glycemic-loads-of.html

    Good luck in your new entrepreneurial endeavors!

  12. we are taking a break from our sous vide, as everything seems to be over cooked……so we are re reading all the cook books, particularly Keller….he is the only one who recommends less amount of cooking time.
    I think we also might have problems at our high altitude of 3500 ft and zero Humidity up here in western canada……just as baking is always a big issue!

    • Cooking times are much less and the temperatures lower than listed in the book that accompanies the machines. We wrote that to comply with the USDA guidelines. If you or the people you are cooking for are not immuno-compromised, you can cook at much lower temps. Steaks can be cooked medium rare at 134F for about 45 mins. You can cook fish at 118F for 30 mins. Experiment with lowering the temps and the times until you get your food the way you enjoy it, then you can replicate at will.

  13. I have insulin resistance. Levels were 18 at my last blood draw. My cholesterol tmriglycerides are all fine. Fasting blood is 103. I’m on 1500 mg metformin daily and need to lose close to 200 lbs. My dr is ok with my starting this plan but we have a question. Do we stop the met as soon as I start the eating plan or after blood tests at eight weeks? I also do not have normal menstrual cycles If I’m not taking the met as I have pcos as well. 36yr old female with two children

  14. Glad to see the post — glad to hear of wild sous vide adventures. It strikes me as ironic that the legislation proposed above would do more to benefit health in this country than anything previously passed — especially in March of this year.

  15. I just bought our second SVS, this one as a gift for my parents. They will be coming over for dinner on Sunday and I’d like to fix them something that demonstrates what really makes sous-vide special prior to giving to them, and the recipe needs to work because I’ll only have the one chance. So far I’ve had mixed results (for example we did a store-bought corned beef which by itself was worth the cost of the machine, but then tried a grass-fed home-corned brisket at the same temp/time as the one from Safeway, and it came out mushy).

    Can you recommend a recipe or two for the purpose?

  16. Just a thought; did our ancestors diverge from the carnivore lifestyle to grab handsful of foliage and fruit when they lost the ability to make ascorbic acid? (most likely tho they lost vit C early on, ate primate diet first, then learned to hunt).
    What was the advantage of losing vitamin C? Some parasites are exquisitely sensitive to oxidative stress – malaria can select for lower production of glutathione (favism). But vit C is pro-oxidant as well, probably not the best choice of an antioxidant to limit in this case.
    It’s one thing to explain how those fruit-eating animals without vit C synthesis survived, quite another to explain how those otherwise identical animals that still made vit C died off. A parasite like malaria is still my best guess.

  17. Sounds like you have a busy life and a busy weekend planned in SF. Have a good trip. Can’t wait to hear an update when you get back.

  18. dr. eads.
    i just came across your blog today, when i was given a link to the ketogenic diet and seizure blog. I have been thinking about going back on the ketogenic diet as i tried it about 25 years ago and felt very good while on it.. when the blog talked about the ketogenic diet aiding in the functioning of the potassium channels in the brain i was flabbergasted,,i am in the process of being diagnosed for a very rare potassium ion channelopathy called andersen tawil syndrome.. while on the ketogenic diet i felt about the best i ever have and now i know why. Could you explain in laymens terms why this diet might be either beneficial or non beneficial i would appreciate it..

  19. bloglines lost my account and now I can’t find your comments feed again, not the individual post comments but the one I was subscribed to before that gave me all the comments no matter what post they were on.

    • I did indeed live on Becker St in Allen Park for a few years. Just a few houses down from you on the same side of the street, in fact. It’s really great to hear from you.

      Mike