5 Questions with a Foodie: Richmond Food Collective

Each week we chat with a local foodie. This time: Richmond Food Collective.

About Erin Wright and Shannon Smith, the women behind Richmond Food Collective ...

In addition to running the St. Stephen's Farmer's Market and its online market, Erin Wright is a children's educator, gardener and runs the youth volunteer programs for Lewis Ginter Botanical Garden. Shannon Smith is a horticulturist and instructor for LGBG. Together they run the Richmond Food Collective blog as part of their effort to educate themselves and inspire others about the role food plays in our lives.

How do you define the term foodie and do you consider yourself one?

From our perspective, a foodie is simply someone who enjoys eating good food. Part of the enjoyment for us is an appreciation and understanding of the skills and knowledge required to produce that food, and the cultural history behind it. We love to cook for ourselves and for others, but will always go for foods that fill the belly and soothe the soul over dishes that serve as conversation pieces. We try to buy and eat whole foods that taste good, are in season, and are produced in ways that treat the land and life with respect. We are lucky enough to know a lot of the folks that grow and produce our food- and that makes it even more special.

If you could pick the best components of a few Richmond restaurants to create one super fabulous restaurant, what would they be?

Honestly, neither of us eat out all that much. Though when we do, we really appreciate soul lifting foods that are well prepared. Of course, the support of local food producers and seasonality in the menu is important. We also really appreciate those staple menu items that keep you coming back to a place, be it the Lemon Butter cake of Chez Foushee, the Tom Kha Gai or Massaman Curry at Ginger Thai, the perfect egg (and perfect pizza crust) at Aziza's or the broccoli rabe penne pasta at Edo's Squid. The sublime cocktails of Juleps, Balliceaux and Lemaire will also get us out of our own kitchens, quite willingly. We also love the total unpretentiousness of the terrifically good food served at Taste Buds or at Jazzbo's Rolling Gumbo, and always appreciate a welcoming atmosphere, kind service and consistency.

How did you get into food and/or cooking?

Shannon: I ate the worst food for the longest time. I paid for it too. I was a vegetarian for several years, but was one of those lazy vegetarians that mostly relied on cheese and starch. I started eating better and cooking more for myself in my late twenties. I didn't start really thinking about food more deeply until I read the book “Plenty.” That book lead to several others, until finally a few years ago Erin, myself, and another co-worker decided we cared enough about the topic to begin the Richmond Food Collective. Since that time learning about, preparing, and enjoying food has been a major element of everyday life for me.

Erin: I decided to be vegetarian when I was 12, which (back in those days) resulted in a very limiting diet — Lentil loaf anyone? I ate enough hummus to fill a house before I was 18, and don't mind if I never see it again. But, I was fortunate enough to eat at Grace Place before it closed, and their creative and fresh food expanded the possibilities for vegetarian fare in my life. Then when I was 22, I moved to northern California, where good food and wine was everywhere. It was heaven! I learned how to grow food responsibly, and how to prepare it. That was when I realized how much the beauty of the process means to me.

If I were to ask your significant other or best friend what your worst “foodie” trait is, what would they say?

Shannon: They'd probably say "Shut-up and eat!" I've gotten way better, but it was hard for me to hold my tongue when I first started learning so much that was new to me on the subject. Food is a very personal thing, and most people just want to sit down and eat. Know who your foodie friends are and wax poetic or political about food with them. Just remember others may just want one thought on the brain when it comes to their meal, "Yum."

Erin: I would say that my prep work could use some help — I don't read recipes all the way through, and so often forget a critical step (oh, you have to boil the potatoes first!) which can throw things off quite a bit. I am also a messy cook — every horizontal space will be covered and nearly every dish used up somehow. I even expanded my kitchen space recently, and the countertops are still filled by the time everything is finished!

Describe your perfect meals for one full day.

This time of year, we both seek warming, comforting foods. We both agree that our perfect meals are best shared with the people we love.

Shannon: To start my day, a mug of Blanchard's Dark as Dark coffee. Next I'd have my stove top latte. A couple hours later I could have a small spicy Frittata with garlic oven fries, and fresh orange or grapefruit juice.

Lunch: Some kind of grilled, cheesy sandwich. That, a small bowl of brothy soup, and a glass of wine at a cafe like Can Can or Secco. Something small and chocolaty for dessert- a couple of Gearhart's truffles would be good.

Dinner: I could name a favorite meal, but the meal experiences I remember best are when I get a dish I've never tried, but discover I totally love. Something prepared by a friend, or shared with friends at new spot. That would be a great way to end the day.

Erin: Latte for my first breakfast, while I am still waking up. Then some brunch-y treat from the Black Sheep — their huevos with griddle cakes are phenomenal!

Lunch: White wine, wood fired pizza, barely sauteed greens with lots of garlic.