Steve Sando, founder of Rancho Gordo, notes that beans have transformed from the overlooked "middle child of American cooking" to a mainstream obsession. This shift in perception highlights their newfound popularity among chefs and home cooks alike, as well as endorsements from longevity experts like Dan Buettner. Sando emphasizes that beans not only offer culinary versatility but also align with health trends, making them a staple that appeals to a wide audience.
The Bean Book, released by Steve Sando and Julia Newberry, presents 100 recipes designed to showcase the unique qualities of various beans. Following the growth of beans into a sought-after ingredient, the book draws from Sando's experience and celebrates legumes' health benefits and cultural importance. As the first cookbook from Sando's Rancho Gordo Ventures, it aims to educate readers on how to incorporate specialty beans into their cooking routine.
Membership in Roncho Gordo's Bean Club has surged, currently boasting over 26,000 legume enthusiasts and a waiting list of 12,000. Sando attributes this success to a 'tribal marketing' philosophy, which encourages members to engage and share their experiences. His mantra, 'The first rule of Bean Club is never shut up about Bean Club,' encapsulates the community-driven ethos that has helped elevate beans to a culinary star, fostering a deep connection among fans.
Sando's work with Rancho Gordo includes collaborating with small farmers to cultivate over 25 varieties of heirloom beans, emphasizing the importance of genetic diversity within this food group. His mission not only supports sustainable farming practices but also enhances the culinary landscape. The increased demand for beans has allowed small, local farmers to thrive, helping to preserve unique varieties that might otherwise be lost.
Collection
[
|
...
]