Kitchen

Four things happening in this kitchen. Bearing: a mobile coffee anthology and experiential tasting concept. Electric field cooking: wok and induction camping, eating well in the backcountry. A dialed wine rotation that keeps things moving. And the fernet and amaro obsession that started as a digestif and became a collection.

Featured

Bearing

2026-07-01

A mobile coffee anthology and experiential tasting concept. Not a shop. A collection. Beans curated by relationship with roasters, tasting flights designed like listening sessions.

Nine years of brewing data, 70 roasters, 1,200 brews logged. The coffee page tracks the obsession; Bearing is what comes next. The idea: treat coffee the way record stores treat vinyl. You don't just buy a bag. You browse, you sample, you find something you didn't know you were looking for. bearing.coffee is the domain. The tasting format is still being designed.

in progresscoffeebrandexperientialmobile

Field Cooking

Electric Field Kitchen

2026-06-15

Wok + induction camping. The thesis: you can eat remarkably well in the backcountry if you bring the right gear and the right technique.

Portable induction cooktops changed the equation. No more camp stoves that can't hold a temperature. A wok in the woods is not a gimmick. It's the fastest path to a real meal when you're tired, cold, and hungry. Documenting setups, techniques, and meals from Colorado camping trips.

in progresscampingwokinductionfield

Wine Rotation

Wine Sourcing

2026-07-01

A dialed rotation, not a collection. What's in the rack, what's been through it, what's next.

The rotation keeps things moving. New bottles come in, get tasted, get noted, get replaced. The goal: never drink the same wine twice by accident, always drink it again on purpose. Sourcing from small importers and Colorado wine shops that actually care about natural and low-intervention bottles.

shippingwinerotationtasting notes

Amaro

Fernet & Amaro

2026-07-01

The bitter end of the bar. Fernet-Branca, Cynar, Nonino, Montenegro. An obsession that started as a digestif and became a collection.

It started with Fernet-Branca, the minty, bitter, impossible-to-explain shot that every bartender seems to love. Then the door opened: Cynar (artichoke bitter, surprisingly approachable), Nonino (grape-based, elegant), Montenegro (the gateway amaro, sweet and orange-forward). The collection grows. The fridge is running out of space. No regrets.

shippingfernetamarobitterdigestif

The Transition

Nebraska meat-eating roots. Slow shift toward plant-based cooking. Not a conversion, a gradual recalibration. The thesis: plant-based food doesn't need to imitate meat. It needs to be good on its own terms. Tofu that's crispy because you pressed it properly, mushrooms that taste like earth because you didn't overcook them, beans that have texture because you didn't rush them.

Still eat meat occasionally, sourced carefully. The goal isn't purity. The goal is eating well and eating less of the things that don't need to be on the plate every day.