Tell us little bit about yourself.

I was born and raised in San Diego and I moved to Portland almost 11 years ago. Three of four of my sisters moved up here and are doing really well. I love them to death. It’s peaceful here.

Previously I worked for a company manufacturing circuit boards. I was in the Press Room which is the heart of the plant. I would have to put the steel plates on top of the book of circuit boards and press them. When they came out I’d have to check their specifications.

How long have you worked here?

I’ve been here about a year and a half now.

Can you tell us about what your job entails at Bee Local / Jacobsen Salt Co.?

I started out packing salt and pouring honey in the warehouse. During Christmas time Seana needed help with shipping so they had me train over there. I ended up being a permanent part of the Shipping Dept. I love it. It helps me be creative.

I like to do art. I like to build stuff and craft. So I look at it like that. I make sure everything is protected well and looks nice in the boxes for the customer when they open it.

There was time time when Claire came downstairs and played a voicemail from a customer for me. The man called to say he was really impressed with how well everything was packed. That’s important to me.

What’s your favorite food?

I like Mexican food. I can’t help it. I’m from San Diego, I grew up on that stuff. I like tacos. Fish tacos. I love it with Corona, lime, and Jacobsen salt.

Thanks for your time Chris.

Sure, thank you.

Today we talk to Chef Jose Chesa of Ataula, Chesa, and 180. He shares his thoughts on family, raising a child, and work. 

Father’s Day is coming up, what does Father’s Day mean to you and your family? 

Everyday is Father's Day! (and mothers day). In Spain Father's Day is March 19 (Saint Joseph's Day). I get to celebrate two Father's Day a year! I like to be conscious of the day and really just honor my father, remember my father-in-law, my grandfather; those generation of man who taught the men who taught me. It’s meaningful to me because I get to celebrate the circle of life and the importance of a father figure in a child's life.

Even as a kid family has meant everything to me. I was raised by my grandmother and my mother in a small family. My father was always, always working but he did his best to be there for us. For me family is my roots, my temple is the people who tell the truth to your face and push you to be better, carry you when you're down or exhausted and support you no matter what. Family is my inspiration! I opened Chesa with my family Sunday dinners at heart! 

How do you balance your work life as a chef and home life as a father?

That’s a good one. Being a cook is intense. It's what I breathe and eat and bathed in everyday since I was fourteen. Then my son Ethan was born - I remember holding him the very first few hours of his life and looking to my wife and saying "I don't know how to go back to the kitchen..." She replied "let's just take it a day at time".

Becoming a father, as with everyone, shakes you up in ways you never thought. I take it a day at a time and my family is always my priority. But it's a constant rollercoaster to find that balance. I find it by bringing my son to work and feeding him lunch, waking up after closing at 2am to take him to school and have breakfast. I find balance in the little things and spending time together. Families need to spend time together to love and annoy each other and to grow together...so I make sure we do.

Tell us about the biggest challenge you’ve faced as a father and how you have overcome it? 

The biggest challenges for me are two things: one is being consistent and being present in my family's life. It helps that my wife and I work together because we both understand what comes with the territory. You have to walk the walk and not just talk. BEING PRESENT is a must and because of our lifestyle it can be quite tough.

Second simply worrying about the well being of this little person that is always, always looking up to me and imitating me in character or silliness. Being conscious to set "the right example" that is super-mega hard! It took me a while but I do my very best to overcome it by trusting the circle of life, by doing my very best setting my priorities straight and my family is top of the list and by trusting in my child's journey.

Can you tell us about something that makes you happy as a father?

When I see my kid. When I see him hugging his mom, when he says "I love you" out of the blue. When he says, "Lets go to restaurant to see papa!" I cannot put into words how awesome that makes me feel - it really is all about those little moments

How do you celebrate with your family? 

We celebrate with food! A great BBQ or chow mein, dim sum or my favorite any rice dish!

 Anything else you'd like to share with us? 

Be kind, respectful, and smile every day to everyone you cross your path with and mean it. Little gestures like "hello, good morning, good evening, have a nice day" go a long way, they really do. Life is tough and we are all struggling for many different reason and if we are all nicer to each other well, we would all have a better days!

____________

Thank you to Chef Chesa for taking time out of his busy day to participate in our Father's Day series. 

You can find Jose at Ataula, 180, and Chesa. 

In the fourth installment of our Father's Day Chef series we speak to Rick Gencarelli of Lardo and Grassa. Rick dishes about embarrassing his kids, apprehension about having two boys, and the joy of shooting hoops with them.  

Father’s Day is coming up, what does Father’s Day mean to you and your family? 

Father's Day means I can force my kids to hang out with me! I have two boys, Luke-14 and Miles -12. They're at an age where it isn't really very cool to hang out their dad. Father's Day means I get to embarrass them in public all day long! This year I'm thinking about wearing knee high gym socks and sandals. 

How do you balance your work life as a chef and home life as a father? 

Balancing work life and and home life will always be a challenge. Our industry doesn't allow for much structure and we are working when most people are playing. People always assume because of the growth we've had over the last five years that I'm always working and never home. Danny Meyer said that the courage to grow goes hand in hand with the courage to let go. I've had to learn how to let go over the years and I'm still learning. Hire great people and then get the hell out of their way. I do work a lot but the counter service, fast casual model of Lardo and Grassa means that I can be home for dinner most nights. That's important to us. 

Tell us about the biggest challenge you’ve faced as a father and how you have overcome it?

My biggest challenge came before I was a father, when Sheila was pregnant. I was terrified of having boys, I felt horribly under qualified. My father died when I was very young so I didn't have a male role model in my life. I grew up with my two sisters and my mom. I never learned how to throw a curveball or build a treehouse. How was I going to teach my son how to fish or camp?! I felt like at some point my son would realize I am a fraud and be really disappointed. So then we had two boys. Haaa! It didn't take long to realize that none of that stuff I was afraid of mattered. I just had to be there and love them unconditionally. The rest we are learning together. 

Can you tell us about something that makes you happy as a father?

Happy moments as a dad come at many different times for me, it's usually when I'm not expecting them. Random times when they are laughing together, I could listen to that forever. Shooting hoops in front of the house with Miles, going for a bike ride with Luke. It brings me tremendous joy to see them turning into young dudes and figuring out where they fit into the world. I love that I can wind back the clock and relive my childhood anytime with them. Turning into a young boy again and being in the moment with them is something that is hard to describe to anyone that hasn't experienced it. For a brief moment the stresses of the outside world disappear and I am totally relaxed and totally connected. 

How do you celebrate with your family? Traditions or meals, etc.

We don't really have any traditions for Father's Day. Sheila and I usually like to use Mother's Day and Father's Day as a chance to get the boys out for a hike. They will roll their eyes a bit and realize that it's the day they have to be agreeable. We end up having a lot of fun. The day will surely end with all of us on the back deck and me cooking up a summer meal off of the grill. Sheila and the boys are my favorite people to cook for. 

______________

Thank you to Rick for sharing with us. Be sure to visit Lardo and Grassa. 

In part three of our Father's Day Chef series we speak with Chef Chris Starkus of The Urban Farmer. Chef Starkus discusses making uninterrupted quality time with his family and not bringing chef life home with him.  

Father’s Day is coming up, what does Father’s Day mean to you and your family? 

Father’s day is really special to me. Both of my kids where born at home and I was the first person in the world to touch and hold them. No matter what happens in life, that connection keeps me grounded to what is really important.

How do you balance your work life as a chef and home life as a father? 

A chef's schedule is challenging to begin with and even more so with a family. My wife is the cornerstone of our family. Anything I do professionally is possible because of her and is key to my ability to manage the hours I work and the demands of parenting. It comes from constant communication, understanding, and taking the time when you have it - not waiting until tomorrow, not being too tired, helping each other and loving unconditionally.

Tell us about the biggest challenge you’ve faced as a father and how you have overcome it? 

Honestly, parenting positively. I’m coming from a kitchen culture which is demanding and generally works like a brigade; telling people what do, when to do it and giving immediate direct feedback. Sometimes that does not translate well into parenting.  Switching gears can be challenging.  At home, my wife often jokes “You’re not the chef here.”

Can you tell us about something that makes you happy as a father?

Spending time with my kids outside in nature, exploring with them, teaching them about how it can keep you a peaceful person. In this day and age of having to manage screen time, I find that this keeps them grounded — they notice everything!

How do you celebrate with your family? Traditions or meals, etc.

We try and sit down to as many meals as possible to discuss our day, what is going on in each one of our worlds, and take time to eat well.  Every July, I look forward to watching the Tour de France.  We get up every morning for three weeks and watch it live together.  We know all the riders and the teams and root for our favorites.

Is there anything else you would like to share with us, feel free. 

Being a father is the something that took me some time to embrace; because my wife had them in the womb for 9 months, her relationship to our kids started that much earlier.  It changed my life forever and it is the largest challenge, responsibility and gratifying experience I will ever have.

Thank you to Chef Starkus for sharing his thoughts with us.

You can find him slinging good eats at The Urban Farmer on the 8th floor of The Nines, on Twitter @chrisstarkus and on Instagram @chrisstarkus . 

Father’s day is coming, what does it mean to you and your family?

It is a special day for sure, and one of great reflection especially since my first son, Loland was born on Father’s day. It was the most memorable day of my life.  I remember staring at Loland for hours in utter disbelief and gratitude. It also gave me a new respect and perspective with the relationship with my father and how important he has been in my life.

How do you balance your work life as a chef and home life as a father.

I will be working on this the rest of my life and is an ever evolving process. My family comes first in all of my thoughts, but being a chef and running multiple restaurants and outlets as well as having  a wife with a corporate career means I am always needed somewhere...or perhaps I say something that should be getting done is not. I try to be in the moment when I with my boys, Loland and Winston, but that is challenging.

I try to be home or with my children when not at work. I choose not to market our restaurants via travel or anything that would take me away from my boys for a lengthy period of time.  Although I am pulled away often times at night and weekends,  I am there every morning at 6 am to make breakfast. Finding a consistent and regular time together has been important. Owning my business ultimately gives me the flexibility to prioritize and attend most of the boys pertinent academic, sporting, and personal affairs. The biggest change my family has had to make is to take more out of town vacations; if I’m in town, I’m working. The last few years we have planned one extended trip in the summer and a few weeks throughout the year.

Tell us about the biggest challenge you’ve faced as a father and how you have overcome it?

Trying to make everyone happy…...especially those outside of my immediate family such as extended family, friends, customers, business associates, and employees. I try to to focus on acceptance and accountability. As much as I want to have control over people, places, and things I only have control over myself and my reaction to things.  I try to do and say the next right thing and if I don’t-which is often-I try and make an amends as soon as possible. Becoming a Father offers an excellent opportunity for self reflection and continual growth. The challenges aren't something to overcome but to accept.

Can you tell us about something that makes you happy as a father?

Re-experiencing the wonders of childhood through my boys’ eyes.  I enjoy sharing with them what was passed along to me via my parents, family, wife, friends, teachers, and personal experiences.  When I see my boys taking chances and failing, discovering/experiencing new things, or the revelation and joy I see in their eyes when something clicks inside them for the first time are the special moments of being a father.

How do you celebrate with your family? Traditions and meals?

We have family dinner every night possible. Sitting around the table sharing food, stories, tears and the meaning behind this action is why I became a chef and believe it is an important foundation for the boys.

Thank you to Patrick, Winston, and Loland for being such good sports.

Please visit Boke Bowl for amazing ramen and dim sum and his newest venture Boke Dokie! 

Father’s Day is almost here. Knowing how hard it is for a busy chef to balance work and family life - we wanted to pay tribute to some of the hardest working dads. 

In the first of this series, we ask dad Carlo Lamagna, Executive Chef of Clyde Common, what family means to him. His responses are insightful, candid, and from the heart.

We hope you enjoy this intimate look inside the lives of our Chef Partners away from the kitchen. 

What does family mean to you? 

Family is foundation. I believe this is where it all starts. The person you become starts with family. Family is not limited to your biological parents or siblings, but can be those you keep close to you. Family are the people who help you become you, through thick and thin.

How do you balance your work life as a chef and home life as a father?

This one is a tough one. Being a chef is a tough job, you basically are working all the time, whether it's in the kitchen cooking or answering emails at all hours of the day. For a long time, this is what we work hard to become. 

After having Rishi, it all switched. The priorities you set out for yourself as an individual change drastically. Before, it was all about work and improving, pushing your limits to become the best. Now, it is making sure you are the best possible father you can be. 

I screwed up when I was younger. I have an older son, Elijah. I was 19 and didn't have a clue in the world. I wasn't a great dad, because I was struggling to find my own identity. You grow up quick though. We are in a great place now and we see each other often. 

I didn't want to mess it up the second time around so I made a conscious effort to put my family first as much as possible. It's a juggling act, but it works. I make sure my days off are my days off and focus on being with my family. Again, it's not perfect, but we try. It's a team effort. If my wife wasn't all in either then it wouldn't work at all.

Tell us about the biggest challenge you’ve faced as a father and how you have overcome it?

Honestly, the biggest challenge is the constant fear. Not for myself, but for the little tiny human that is running around. You hear a lot of bad shit that happens in the world, and b.f (before fatherhood) you just said," that sucks " then move on. Now, it's totally different. 

You become worried and protective of your child. You want the best for him or her and want them to be safe all the time. This was a tough thing to deal with for me, and it still is. I try not to be overprotective, but I can't help but worry all the time. Little by little though, I realize that he is a smart and tough kid. He is learning and growing everyday so you let things go little by little. 

Don't get me wrong, I will always worry, but at least I know that there are some situations that he can handle.

Can you tell us about something that makes you happy as a father?

It's the small stuff. The unconscious reach to hold my hand, the kisses from out of the blue, the "I love you" when you least expect it, the cuddles at night, the cheer in his voice when he sees me.  Love it.

How do you celebrate Father's Day with your family?

We usually celebrate by going out to eat, somewhere kid friendly. I tried starting a tradition of going fishing, but it didn't go so well. It was a funny story, we went fishing at Sauvie Island and it was lightly misting. It was a serene setting and I was happy as a clam. Anj and Rishi were out and about walking.

I went to switch spots and meet up with them when we heard some loud braying. Long story short, we were chased out by a bull and his calf.  Guess he was celebrating Father's Day too...

Is there anything else you would like to share with us? 

Anyone can be a father, but not everyone can be a dad.  Love your family no matter what. 

__________

Make Carlo's Melted Cheese Buttermilk Biscuits w/ Bee Local Hot Honey for the dad in your life! 

You can find Chef Carlo at Clyde Common and be sure to follow him on Twitter: @twistedfilipino

The Beginning

   In approximately 2006, American commercial beekeepers began to experience high rates of colony loss. Hives that were previously active the day before were suddenly empty. On inspection the beekeeper would find capped brood but no workers or drones. Dead bees were to be found inside the hives. Beekeepers had never seen anything like it. This problem was eventually dubbed Colony Collapse Disorder (CCD).

   Colony mortality rates were reported from 30 - 90%. This was a drastic increase from the typical 10 - 15% in previous years. The sudden decline raised alarms in the commercial beekeeping realm as potential economic ramifications were dramatic. Commercial pollination is a 20 billion dollar industry in the United States. With the European Honeybee (Apis mellifera) responsible for pollinating over 90 different food crops our agricultural system was at risk. Scientists and researchers began scrambling for answers.

What is CCD?

   Smash cut to 2015. Here's what we know about CCD thanks to the tireless work of credible researchers. Colony Collapse is a syndrome - a variety of environmental factors that conspire to destroy a colony. Six main factors have been identified to be responsible for CCD. These are; lack of genetic diversity, pesticides, malnutrition, parasites/disease, in-hive chemicals, and migratory beekeeping practices.

Note: CCD is not caused by cell phones, cell phone towers, the magnetic poles fluctuating, gluten or any of the junk science theories put forward by those who lack the understanding that correlation does not imply causation.

The Factors

   In 1922 the United States passed the Honey Bee Restriction Act. The Act banned the importation of honeybees from foreign countries after they found honeybees imported from England carried tracheal mites (Acarapis woodi). Tracheal mites live in honeybee breathing tubes scarring them. This results in the suffocation of the honeybee. Not a pleasant death. Importation of honeybee stock was banned in an effort to halt the spread.

   Restricting the importation meant that the genetic pool would remain shallow. Researcher Ramesh Sagili of the Oregon State University Honeybee Lab has stated that all of our honeybees in the US are descendants of only 472 mother queens. We know that with such a lack of genetics effective queen rearing becomes problematic. Stock becomes inbred, weakened, and less able to fend off disease.

   The use of pesticides has been a rallying call as of late with Bayer and Monsanto receiving the brunt of the public's fury. Neonicotinoids are the most recognizable due to the media coverage they receive. They are a relatively new class of neuro-active insecticides related to nicotine that have been shown to interfere with honeybee's ability to navigate back to the hive. No real surprise here...it's a powerful insecticide designed to kill bugs.

   In commercial beekeeping colonies are often placed into mono-crop environments (that have been sprayed with pesticides). These environments provide only one source of nectar and pollen for the honeybees. Honeybees are meant to have a wide variety of forage, just like humans. Protein and carbohydrate profiles must be varied for them to remain healthy. Like humans, honeybees must have a balanced diet.

   Because the colonies have been weakened, their ability to fight of disease and parasites has been compromised. To combat this beekeepers will often use in-hive chemicals. Anti-biotics are used to stem nosema, foulbrood and a host of other maladies. Arachnicides are used to treat for varroa (a nasty little creature that feeds off the honeybee's hemocyte) and tracheal mites. Both are vectors for other diseases like Deformed Wing Virus and Acute Paralysis Virus.

   While anti-biotics work, they also kill the beneficial gut bacteria in the honeybee stomach making nutritional uptake more difficult. Not to mention creating resistant strains of the diseases. Arachnicides help with mites however they too become resistant to treatments. These arachnicides also kill off a beneficial psuedo-scorpion that predates varroa mites. It's a vicious cycle. 

   Finally, migratory beekeeping practices, constantly moving hives long distances stresses the colony further weakening it. Being locked inside the hive, bumped, and bounced around then let out in a foreign location is not relaxing for the honeybees.

What Does It All Mean?

   Taking into account all factors that cause of Colony Collapse Disorder the fog begins to lift. When we ask ourselves, "In what environment are the previously mentioned factors commonly found?". The answer is always - within commercial beekeeping and big agricultural practices. Colony Collapse is symptomatic of the unsustainable agricultural system we have come to rely on. When honeybees are kept outside of this particular environment they remain healthier.

   It's time to examine the way we handle our honeybees and developing new, low impact methods is ultimately the only way to change the course of this current trend. Fortunately there are those that are on the vanguard of new beekeeping working diligently to create stronger colonies. Beekeepers such as Jana Kinsman in Chicago, Rob Keller in Napa Valley, Hilary Kearney in San Diego, Kate Franzman in Indianapolis, and Jacques Wilson in Brisbane are ushering a new era. We must look to their methods as they will ultimately be the ones who save our honeybees.

   While there are significant challenges ahead, the future is bright.

~Damian Magista, Bee Local Founder

Chicken

Ingredients

6 chicken thighs, bone in, skin on

2 T Olive oil

1 large shallot, minced

2 T thyme, finely chopped

1/2 cup sherry vinegar

1/4 cup Bee Local Hot Honey

1/4 cup Bee Local Willamette Honey

2 T coarsely cracked black pepper

1 T unsalted butter

1/2 cup ap flour for dredging

Instructions

1. Preheat oven to 375 with a rack in the middle position.

2. Get a cast iron skillet or large sauté pan on medium heat with the olive oil. 

3. Dredge chicken in flour and shake off any excess.

4. Sear chicken skin side down until deep golden brown, about 4 minutes.

5. Flip chicken and cook on the flesh side for another three or four minutes. Remove the chicken to a shallow baking dish and place in the oven, reserve the pan. Roast chicken for about 20 minutes or until it reaches an internal temp of 165. 

6. While the chicken is roasting, make the sauce. Discard all but 1 tablespoon of the fat and put back on medium heat.

7. Add shallots, thyme, stirring for 1-2 minutes until the shallots just begin to color.

8. Add vinegar and simmer for 1-2 minutes using a spatula to loosen any brown bits from the pan. Add both honeys and cracked black peppercorns.

9. Simmer for 8-10 minutes until the sauce is reduced by half. 

10. Pour the sauce over the chicken and serve immediately.

11. Serve polenta on the side. 

Polenta

Ingredients

1 cup medium coarse corn meal

4 cups whole milk 

2 T unsalted butter

1/4 cup grated Parmesan cheese

Salt & pepper to taste

Instructions 

1. Bring 4 cups of whole milk to a gentle boil in a medium sauce pan.

2. Slowly whisk in the cornmeal and stir constantly until it thickens.

3. Cook over low heat and stir frequently for 20-30 minutes. Add more milk or water if it starts to thicken too much.

4. Add butter, parmesan cheese and salt and pepper. 

5. Set aside, covered in a warm spot. 

James Beard Award Winning Chef Vitaly Paley shares his grandmother's recipe for Spiced Honey Cake. 

Ingredients (makes 1 loaf)

1 1/2 Cup AP Flour

3/4 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1 1/2 Teaspoon Cinnamon

1/2 Teaspoon Ground Ginger

1/8 Teaspoon Ground Nutmeg

3/4 Cup Sugar

1/2 Canola Oil

1 Whole Egg

1 Egg Yolk

1/2 Cup Orange Juice

1/2 Cup Black Tea

2 Tablespoons Whiskey

Instructions

1. Sift together flour, baking soda, baking powder, salt, and spices. Set aside. 

2. Combine orange juice, black tea, and whiskey. Set aside. 

3. Use electric mixer with whisk attachment, which together sugar, canola oil, honey, egg, and yolk until light in color. Add dry ingredients and mix until combined. 

4. With mixer on low, stream in combined orange juice, black tea, and whiskey. 

5. Pour batter into a lined and sprayed loaf pan. 

6. Bake at 350 degrees for 30 - 35 minutes until toothpick comes out clean. 

7. Remove from oven and let cool. 

8. Slice, top with whipped cream, and fruit of your choice. 

9. Drizzle with copious amounts of Bee Local honey. 

10. Enjoy!