Who am I?

My name is Phil, and I love food.

No, seriously. I’m batshit crazy about it.

I love to cook it, eat it, think about it, shoot pictures of it, and write about it. I’m not a professional chef, but when I’m not working, I’m in the kitchen, or planning on being in the kitchen.

I have a passion for food, and I’m doing my best to bring that passion to this blog, and to the accompanying podcast for it. I try to share the wide variety of food available to everyone, not just people in high-density areas, and dispell any myths about food from other cultures being ‘weird’ or bad for your health. Trust me, people in countries like China and India have been re-inventing food for hundreds of years. Even pasta came from Asia, long before the Italians staked a claim to it.

When I first started the podcast in the early Summer of 2007, I did not know exactly where I was going with it. As it has evolved, it’s become a platform for me – as a hardcore foodie and farming advocate – to investigate the food issues of my country, and the world. I have become a steadfast proponent of community farming, farmers markets, growers, and farmers rights. I feel that farmers choose one of the most underappreciated career paths of any other available, and I appreciate everything they do to bring fresh food to my table.

I urge all of you to get involved in your local community farms. Buy your produce there, as much and as often as you can. Buy local, eat local, save the planet, save the whales, etc.


phil {at} mylifeasafoodie.com

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  1. EP 2 ? ?

  2. I kno this guy!! yay!

  3. Hi Phil,

    I just wanted to drop you a note and let you know I really like your podcast. I listen to all the beercasts and got to you new blog from there. Since listening I’m much more aware of what I eat and where my food comes from. Thanks!

    By the way, what do you think of Green Flash’s beers? It just made its way to the east coast (I’m in NYC) and I really like their Double IPA and Barley Wine.

  4. Hi David

    Thanks for your post, I appreciate it! I’m always happy to hear from people who appreciate their food, and where it’s been. With any luck, I’ll be in NYC this year!!

    Green Flash makes some great beer, especially the Double IPA you mentioned, and a very respectable Belgian Trippel. They’re right here in San Diego, but I’ve never visited the brewery – I’m so lazy. 😉 Oddly enough, their most decorated beer (the Extra Pale Ale) is the one beer they brew that I just don’t care for that much.

    Thanks again for checking in, and for listening.



  5. Please drop an email when you come to nyc.

  6. Phil,
    Hello, You may or may not recognize me from the Tiki Chat or have seen my art on Brain Gravy 5 and 6. I have been a long time subscriber to Dude Night, and just found out about this show. I just wanted to give you mad props for doing your own show. I listened to your most recent show last night, and really enjoyed it. Informative and nicely presented.

    Keep up the excellent work. I look foreword to more to come. Good luck.

    Hope to see you around the net.

    Cheers buddy
    Mr. Whiskey

  7. Mr. Whiskey – THANKS for the kind words, and for checking out my podcast. I appreciate that you followed Dude Night as well. I’m sorry we couldn’t continue working on that show, but I feel very strongly about My Life and I plan on putting all of my efforts into it to make it better.

    I am a HUGE fan of your artwork for Brain Gravy. It fits the show to a “T”. That show is a ambient audioscape, very avante garde – so the artwork you create for each episode is dead on, fits very well.

    Thank you again for your posts here, for listening, and for your support. Looking forward to seeing more of your work.

    Cheers man,


  8. Phil, BFH did a Green Flash Beer Show, here is the link….
    [audio src="http://www.lobbylizard.com/podcasts/BFH072.mp3" /]
    I really like their beers and will buy them again given the chance.
    Take care,


  9. Hi Phil,
    Love the site!

  10. Thanks Jo. You’re the greatest.

  11. Absolutely fab read and one big distractor! So where did the love of food all begin?

  12. I am going to try this molecular cooking next. It looks really fun. Thanks for sharing. I am always thinking of food too. It’s hard to explain to people why I have this need to learn new techniques with food. It’s just a lot of fun. I am new to the blogging thing, food photography, food presentation, etc…I am enjoying the whole learning process.


  13. Thanks for your comments! It’s always great to hear from other food crazy people! 🙂 My passion for food comes from a firm belief that it’s the answer to almost all of life’s problems. If you’re hungry, you’re going to be grumpy. Eat this, it will make you feel better.

    Food changes things, and good food changes everything. So if I’m going to eat, I want to make it count.

    Thanks again for visiting the site, and for taking the time to comment. It means a lot to me.

  14. hey Phil

    you may know my dad, jesse, i love your podcast. I cant wait to here the show about molecular cooking i hope it goes well

  15. Thanks Justin! Your dad and I go way way back. He was a mad guitarist in his day, and I have the jam session tapes to prove just what a bad ass on the axe he really was (and probably still is).

    Thanks for listening. I hope to bring all that I learn in our class to the show in a couple of weeks. I appreciate you taking the time to drop me your message.

    Cheers, and keep cooking!


  16. Phil,
    If you want to add Facebook or email sharing buttons to your blog posts, there’s a plugin that does it for you:


    Hope you find it helpful!


  17. Very Cool Site!

  18. Ok Phil – Just found you… can you imagine??? Will listen to your podcasts and appreciate your humor. I have a blog and website dedicated to health, nutrition, fitness and food. Would love to hook up…


  19. So thrilled that I just found your blog. We share a lot of the same values when it come to clean, healthy, yummy eating. I will be reading your blog regularly…..loads of great stuff!

  20. Phil,

    I have been subscribing to your podcast for over a year now (since October 2008), and I wanted to let you know how much I enjoy your show. I share many of your views about eating local, and my respect for farming and farmers is on par with yours. I am a 25 year veteran of the foodservice industry, most recently as DIrector of Operations for Bon Appetit at the Getty Center, where local and sustainable have been the cornerstones of the business model for years and years. But I have done just about every restaurant job there is.

    Anyhow, I thought I’d reach out to you and say hello before my new tv show, “Food Tech,” debuts on History Channel next Thursday. The show explores how Americans get their food, from farms and factories to the dinner table.

    Lots of things that we cover will rile you (Phil) up, as the network mostly likes to cover the biggest farms and factories. This is (mostly) not a show about small artisan manufacturers or the slow food movement. It is a non-judgmental look at how most people in America get fed.

    The first episode, “Cheeseburger and Fries,” will especially bother you, I am guessing, as we cover feed lots and massive corporate potato and tomato farms. More importantly, we talk to American workers whose livelihood depends on these companies.

    But in later episodes, we visited smaller, family-run businesses, like Volpi Salumeri (a 100-year-old family run sausage maker), and The Terraces Winery, where the owner makes balsamic vinegar in his garage that takes over 25 years to mature. So I hope that you watch and enjoy the show, and look at it as an educational tool for your listeners. If we get a second season, you can bet that I will be lobbying hard for more “eat local” stories.

    Anyhow, I like your show a lot, and thought that before you just start giving me the Paula Deen treatment, that I would take a second and say hello!

    Happy New Year, and good eating!

    Bobby Bognar

  21. Hi Phil,

    Just wanted to lend my support to your view on farms. I am totally there with you!

    I truly believe the way this country eats, treats food, and in particular, land use, is appalling and unsustainable. If we look at food as sources of nutrients and how we are what we eat, we need to consider good farm land. That means less destruction of farm lands for worthless mcmansions. If we destroy less land for needlessly large new homes, then we have less suburban sprawl. Less sprawl means less traffic and fewer lands destroyed for big roads. Less traffic means fewer cars. Fewer cars means less dependence on foreign oil. Fewer cars also means more sustainable transportation and more walking. More walking means less obesity. Less obesity means healthier people. Healthier people means lower healthcare.

    If people eat from more locally sourced foods, they will care about their environment more,less pollution. They will eat healthier, higher demand for “organic” and thereby reducing the premium cost that the “certified organic” cabal has imposed on conscientious eaters. Eating healthier organic foods means healthier people, happier farmers, more land preservation – so on. That is the key to a better society, better planet, better world, better life.

    Thanks Phil!

  22. Thanks for the support AK. I appreciate that. I’m very proud that our country, as a whole, have had the much needed wake up call. Farmers Markets are rising in popularity, more people are growing their own vegetables at home, and families are cooking and eating together more than ever before.

    You keep fighting the good fight! It’s good to hear from like minded people.

    Cheers to you, AK!

  23. I love this page !

  24. Hi There,
    Did you get my long message or did it get lost? Oh well. I love your site and videos. You’re great in front of the camera!
    Did you get much out of the conference? I loved Penny and the Science gang, should have gone on the kitchen tour. I would have loved to see it!
    Great site!

  25. The tubing you used.
    What diameter and length was it ?

  26. Phil,

    I read your stuff because I am a Facebook friend of Rick Sellers. I am a homebrewer, I have been a commercial Micro-Brewer and a Brewing Consultant for U.S.A.I.D. in Central Asia. I have been a “bat shit crazy” foodie since I started having to feed myself at 13 years old.

    I look forward to reading a watching your stuff and possibly developing a rapport with you. I too am not a pro, but I have a few chops and I love learning new ones. Last Saturday I fed 80 people at the California State Homebrew Competition in Stern Grove, San Francisco. The menu was: Apple Wood Smoked Pulled Pork with dw’s Spicy Apricot Barbecue Sauce, Bulls-Eye and See Jesus Barbecue Sauce. Lemon/Pepper Grilled Boneless Chicken Thighs, dw’s Broccoli Coleslaw, Garden/Spinach Tossed Salad with choice of dressing, Rice Pilaf and Sweet Sandwich Rolls. They ate it all.

    Thanks for posting your efforts and,

    Bon Apetiti,


    • Thanks for all of your kind words on the blog and podcast, Donn. I appreciate that you’ve taken the time to not only check it all out, but comment. It’s always great to hear from brewers too. You’re all doing God’s work, my friend.

      It would be great to meet you one of these days. It’s always great to meet new “bat shit crazy” foodies who think about this stuff as much as I do. The sheer fact that you fed 80 people at once is far more impressive than anything I’d ever try to accomplish. You sound like Sean Paxton!

      Cheers my friend. Thanks again!

      • I know Sean, a little bit through homebrewing, I can’t carry his tools, though I have volunteered to do so. HaHaHa I’ve been cooking for groups for years, and I’m getting better at it. This was my first year to cook for the State Comp, for 14 years I was the Cellarmaster.

        I would enjoy meeting you too, and actually meeting our mutual friend Rick Sellers as well (I met Rick on Facebook.) We might think about cooking up a “Brewer’s Dinner” with his people and other notable Northern California Brewers. I was inspired reading about Sean’s “Stinky Dinner” at Firestone Walker last Friday, WOW! But it would be cool to do something similar. I love talking about food, so I’m sure I will be commenting.

        There are only so many ingredients, it’s a finite list. And there are only so many methods, which change food into interesting and appetizing forms. Yet somehow mankind has managed to make an almost infinite number of variations on a theme. As Sean once said “Name a culture that doesn’t use an ONION!” I can relate to your fascination, I share it and I am going to introduce you to Wayne Abraham in Hemet, CA. down south, you will like my dear friend Wayne.

        Keep On, Cookin’ On. . .


  27. Phil,
    I have been listening to your podcast for quite a while now and must
    tell you , being a chef/caterer & avid home-brewer your topics are always
    interesting and informative. You get your message across in a very creative
    and fun maner and never fail to totally crack me up. Anyway, keep the good
    stuff comin. Also, I was catching up on some of my blogs & thought of you
    when I saw this video. Hope you enjoy.

    • Mark, that video was bad ass dude! Thanks for sharing that with me. I haven’t spent a lot of time on Brewing TV, but I sure as hell plan on spending some now.

      Thank you for saying all of those nice things about my show, man. I appreciate it to begin with, but they carry much more weight coming from a chef/brewer who knows what he’s talking about. I really appreciate that you take the time to listen and that you came by to share some love brother.

      Cheers, and keep on keeping on!

  28. Hey, I work with the CheapOair travel blog (cheapoair.typepad.com) and we’re interested in having you guest blog for us. Please contact me if you’re interested. Thanks! Aldo.

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