Today I have a bonus episode with an interview with Chef Keith Snow about storing and using food – particularly when you are a low carb/keto eater. This episode includes a coupon code for membership at his site so pay close attention!
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Most recently, Chef Snow served as Director of Food & Beverage at Sundance Mountain Resort in Provo Utah where he oversaw a diverse array of restaurants, banquets, coffee shops, a deli, The legendary Owl Bar, The Foundry Grill, and the venerable Tree Room which holds the Forbes 4-Star designation.
In 2018 the Snow created Food Storage Feast, a website designed to help others learn what foods to store and most importantly, how to cook with otherwise bland foods in an emergency or food shortage situation.
Chef Keith Snow is the author of The Harvest Eating Cookbook-Running Press 2009, and host of Harvest Eating Radio, which has surpassed 442 episodes and continues to grow a substantial audience of devoted listeners, true friends, and fans.
Chef Snow has been featured in many national magazines such as Prevention, Women’s Health, and Western NC Magazine. Chef Snow has been featured in some of the biggest online destinations such as Fox News, Parade Magazine, and Slashfood. In addition, Chef Snow was one of 12 US-based chefs invited to participate in the 4/14 Festival In Dijon France.
Keith has served on the Expert Council for The Survival Podcast since 2011 and fields listener questions for the TSP podcast.
Chef Snow has appeared in hundreds of original culinary videos that are showcased on Youtube and many other video-sharing websites. The videos have been viewed millions of times since 2005.
The Harvest Eating TV Show on RFD TV was available to 55 million homes in the US. Chef Snow and his production team created 20 episodes of Harvest Eating that broadcast starting in May of 2012 each Tuesday at 4pm central.
The Harvest Eating Youtube Channel focuses on teaching people how to make local and seasonal cooking a way of life.
In 2008 Chef Snow was awarded The National Restaurant Association’s Youtube Hot Chef. An all-expense trip to Chicago and a chance to give a live demonstration at the largest restaurant trade show in the US.
Also in 2008 Chef Snow delivered the keynote speech at Johnson & Wales University in Charlotte NC. Chef Snow has worked alongside the culinary media’s most well-known and respected talent at events like The Edible Garden and NY Botanical Garden and also as a featured lecturer at Disney’s Epcot International Food and Wine Festival in 2009 and 2010.
In May 2011 Chef Snow was the featured celebrity chef aboard The Holland America Line’s MS Rotterdam cruise ship which sailed from Seattle to Alaska and back.
Chef Snow has a long history of working within the farm-to-table community. In 2007 he was a founding board member of the Slow Food chapter in Greenville SC. In fact, the chef has lived on farms since 2003 and has become an avid horseman, gardener, and survival homesteader….it’s a work in progress.
In the early 2000’s Chef Snow was the Executive Chef at one of Colorado’s premier ski resort destinations where he managed a staff of over 300 strong with 13 outlets and restaurants and 9 million in food and beverage sales. That was before the chef founded Harvest Eating and started in culinary media. He now likes his new boss much better!
Interview
Make it a great week
GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.
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- The Booze Whisperer
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