Adventures Features Health Packaged Food

A Reverse Look At The Life Of An Avocado


Any chance that we get to sneak avocado in our food, be it burgers or burritos, we’ll gladly take. Have you ever wondered what the journey of an avocado embarks on before it arrives in your meal?

On a recent tour with California Avocados, we got to see all the different life stages of the popular green fruit. And yes, it is actually a fruit.

After a recent viewing of the Christopher Nolan movie Memento, where a forgetful Guy Pierce pieces together his past by working backwards with photographs, we wanted to do the same with the fatty green piece of produce. To us, there’s just something satisfying about knowing exactly where your food comes from before inevitably devouring it.

Check out a reverse look at the life of an avocado, from food porn to seedling.


Avocado Uni Tostada


Packaged avocados found in markets


Avocados ready for the packing


Sorted and scanned for bruises at the packing house


Picked at the grove


Growing at the nursury


Grafted and ready to grow


Preparing a graft with another plant so the tree produces quality fruit


Start with a seed



The next time you’re at a restaurant and they give you the option to add avocados, consider spending the extra dollar. It took that fruit a lifetime to get to you.


How To Make A REVERSE Jalapeño Popper

Jalapeño Poppers are good. Great even. But there’s only so much room to stuff cheese and spices inside a jalapeño.

Which got us thinking. Could one of our favorite instagram’ers @CulinaryBroDown reverse engineer a Jalapeño Popper, giving us the ability to use a greater amount of premium cheese?  The theory was: exponentially more cheesy-goodness + spicy pesto + deep frying = great success. And if you can’t tell from the video alone – mission accomplished.

We had been looking for an excuse to use burrata, a creamier, practically bathe-able Mozzarella, in our Kitchen Studio. And boy, did we find a way to use it with this 100% gluten-free, jalapeño-pesto-stuffed, asiago-crusted, deep-fried, burrata cheese ball. AKA The Reverse Jalapeno Popper.

Reverse Jalapeno Popper Burrata Cheese Ball

And here’s just a few reasons why you should make this (outside of your newly-established and vigorous cravings):

You Learn How to Make A Pesto From Scratch


You Get to Bread Burrata Balls (And it’s Gluten Free)

Nut Thins Crumbs-39

You Have an Excuse to Deep Fry Something

Deep Fry-39

Enough Said.

Final Burrata-39

And here’s the full recipe.


– 2 Packages of Burrata (at least)

– 1 Box of Asiago Cheese Artisan Nut-Thins

– 3 Eggs

– 1/4 Cup Milk

– 1/3 Cup Corn Starch

– 2 Cups Fresh Basil

– 1/2 Cup Grated Parmesan

– 2 Cloves of Garlic

– 2/3 Cup Olive Oil

– 4-6 olives without pits, with brine

– Salt and Pepper to Taste

– 1 Gallon of Canola Oil


– Preheat oil to 375 degrees in a heavy-bottomed sauce pot or deep fryer

– Throw your basil, parmesan, garlic cloves and 2 0z of Asiago Nut Thins in the food processor and pulse until finely chopped. Turn the processor on medium speed, then slowly stream in your olive oil and olives. Season with salt and pepper, then throw pesto into a squeeze bottle.

– Set up your breading station. Pulverize the rest of the Nut Thins in the food processor and throw the crumbs in a medium sized bowl. In another medium bowl, dump in the 1/2 cup of corn starch. Then in another bowl, beat together your eggs and milk.

– Jam the nozzle of a squeeze bottle with your pesto into the burrata ball and pipe in the pesto.

– Roll your burrata in corn starch, then dip it in the egg wash and crust it with the Asiago Nut Thins.

– Drop in the fryer for :20-45 seconds or until the poppers are golden brown.



Unpopular California Glove Law for Chefs Will Probably Be Repealed [Hallelujah!]


Sushi and cocktail lovers rejoice: that pesky California health code law which required chefs and bartenders to wear gloves while handling all ready-to-eat foods will probably be repealed “this week.”

According to the OC Weekly, an emergency bill has been proposed in the California state assembly to reverse the glove law to its pre-2014 state, which required gloves only for certain segments of the food service industry instead of across the board. In its current iteration, the bill bans any bare-hand contact with foods that will be directly eaten by customers, including sushi, baked goods, and lemon garnishes. It did allow a six month grace period, though, so it’s likely many restaurants and workers never started obeying the law in the first place.

According to assemblyman Richard Pan, who proposed the bill, “It’s not about whether there are gloves or not, it should be about whether the local business and the health inspector have worked together to create a safe environment for the customer.”

TL;DR: false alarm guys. Phew.

Picthx Andrew Magill