Charlotte, North Carolina
Kath Younger writes the popular healthy food blog, Kath Eats Real Food (KERF), read by nearly 10,000 visitors a day from around the world. The blog features step-by-step photos of recipes and meals she and her husband create. Kath’s post-college 30-pound weight loss inspired her to pursue a career in nutrition and she is currently completing her dietetic internship to become a Registered Dietitian. She and her husband Matt plan to open a Great Harvest Bread Company in Charlottesville, VA.
KERF has encouraged readers to try new “real” foods, including wheatberries, kale chips, chia seeds, spaghetti squash and her famous whipped banana oatmeal.
Read the blog at www.KathEats.com. Follow Kath on Twitter at @KathEats.
How did you get involved in cooking to begin with? Was it something you learned to love early on or did you come to it later?
I never really cooked when I was little. My repertoire consisted of omelets, grilled cheese and bowls of cereal. In college I made a lot veggie burgers and spaghetti with jarred sauce. But when Matt (my husband) and I got our first apartment, we started experimenting with new recipes. We literally taught ourselves to cook by trial and error. Each dish was a little better than the last. Five years later, we think we’re pretty creative chefs!
Why is eating grassfed meat different? How does it affect your cooking? Is it just about health? Or is there more to it than that?
In the beginning, I chose grass-fed meat and sustainably-caught fish for environmental and political reasons first and nutrition second. Instead of boycotting the whole meat industry by becoming a vegetarian, I wanted to support those who are doing it right. In this way, I feel like I can help create more effective change. The more the demand for ethical production practices increases, the more widespread and affordable the supply will be.
How did you learn about grassfed meat?
Though I knew about grass-fed meats before, the movie Food, Inc., helped solidify my decision to only buy ethically-raised meats.
What are the most important keys to success for the home chef?
A fully-stocked fridge. You can’t cook a good meal if you don’t have good food! In our kitchen, we feel that the key to creating good recipes is having a variety of ingredients around that we can put together in interesting ways.
What advice do you have for families in the kitchen? And for encouraging everyone in the family to eat the same meal??
Add as much flavor as you can in the form of herbs, spices, sauces, condiments, hot sauce, syrups, BBQ sauce, dried fruit, nuts and more. All kids will eat kale tossed in a little maple syrup! And encrusting a fish or meat in something everyone likes means bites are more likely to be taken.