jerry james stone

Our main bud Jerry James Stone’s got Three Loaves movement underway. Why? To “kick hunger’s ass”, for starters. Join him:

Join Three Loaves.


Join the Three Loaves movement and help kick hunger’s ass. Each month, we’ll email you a fresh, seasonal recipe. You’ll make three loaves: one for you, one for a friend, and one for someone in need.

No more BPA-laced cans of food! Because, if you won’t eat it, why should anyone else?

Real food for real people, using seasonal, whole food ingredients…
Etta James: 'I was like a punker … I'd spit in a minute'

Although consistently lauded by folk within the biz as one of the great black female singers, Etta is only just now emerging into the extreme sidelights of the great white wunnerful rock arena via a contract with Warner Brothers and her appearances on the current Rolling Stones tour of America.

“The Stones are great,” she says, slightly wistfully. “They are doing black music and they’ve got it. They got the direction and they know what the hell to do. They know how to pump plenty of sound, they know how to get real intense and get people so crazy that they don’t know what the heck’s happening to them. And that’s the way you gotta do it.

"I find myself going crazy about the Stones just like the kids are in the audience. Keith, he just stumbles over his own feet, blam, he falls down, he just lays there, blungablunga, he’s still there just like it’s part of the act. They kick each other and thump each other in the back of the head. Mick, if he forgets the damn words he just burbles and they go nuts. He forgets what part of the song he’s singing but who cares, y'know? Long as he’s there to holler something people just bump their heads on the wall, it’s great.

"But, you know, Mick told me: ‘I met you 15 years ago at a little club in Los Angeles. You were wearing a blonde wig and you had on a green dress and it had feathers …’ he named everything. He was right. And a lot of the stuff that I see him do on stage is stuff that I used to do. I mean when I was really jumping around an’ leaping an’ looking all crazy.

"I was originally like a punker, know what I mean, like the punks are today, I’d spit in a minute. And I notice Mick does that same facial expression that I see, so then I sit in the dressing room and I think it’s really weird how these guys have gotten over.

"The first night I worked with them I almost cried in my dressing room. I thought, God, here are these guys, they’re famous millionaires from doing this here and I’m still nowhere after all these years. What is happening here?

"Then I think, I don’t know, I wanna make money but I don’t probably never wanna be cool about it, you know what I mean? I would never be cool about it. I would never give a shit whether I worked Las Vegas or Lake Tahoe or not. I’m not a bourgeois person, never will be. I could work Dingwalls forever because I’m used to that kind of joint.

"Like the guys came to me last night and said, 'I’m sorry this is not like the Ritz.’ Well what the heck would I know? In 25 years I’ve never worked the Ritz; I’ve worked nothing but places that look like Dingwalls. And for those kind of people, that stand there and scream all night, and when you get through they’re mad because you don’t come back, that’s my kind of people.

"See, I don’t like places where people can’t dance – don’t like clubs or theatres where a bunch of bourgeois people sit around tip, tip, tipping their fingers.” [Read More]


Had about enough of dinner plates that weigh ten pounds? Lighten up with a summertime-like dinner party in January. Salads, thai rolls, rice noodles, avocado, fresh mint. Jerry’s got you covered. Start here:

Watermelon Gazpacho by Jerry James Stone in DARK RYE’s Home Issue

“A good chilled soup is the perfect first course.”

It not only keeps the kitchen cool, but if you want to wander about, it can easily be served in any glassware. This watermelon gazpacho is the perfect summer soup!

You’ll need 1 cucumber, 2 tomatoes, 14 cup cilantro, loosely chopped, 14 cup basil, loosely chopped, 1 serrano chile, 6 cups of cubed watermelon, 1 lime, 1 teaspoon sugar and a pinch of salt.

Peel and seed the cucumber, then cut it into equal parts. Quarter the tomatoes, removing the seeds. Run the cilantro, basil and serrano chile through the food processor until the herbs are finely chopped, then transfer them to a large pitcher. Purée the watermelon, tomatoes and cucumbers in batches, then add them to the pitcher by running them through a sieve to remove any of the larger chunks (this is optional of course). Juice the lime and add it to the pitcher, along with the sugar and the salt, mixing well. After chilling it for an hour, the soup can easily be poured into any cup or bowl.


Edible Art by Jerry James Stone in DARK RYE’s Art Issue

Anyone who’s ever been caught playing with their food can appreciate the fantastic—and perishable—works created by Klaus Enrique. The New York–based photographer takes items common to any grocery store and transforms them into life, or so it would appear. This is food photography redefined!

His series titled Arcimboldo is loosely inspired by the 16th-century Italian painter of the same name, Giuseppe Arcimboldo. A man referred to as “The Father of Surrealism” by Salvador Dali, Giuseppe created anthropomorphic portraits using fruits, vegetables, meats and flowers. And while Klaus has recreated some of Giuseppe’s more popular works, like his painting of the Holy Roman Emperor Rudolf II as Vertumnus, he’s also given the series a modern spin.

See more at Dark Rye.


Floral Ice Pops from Jerry James Stone in DARK RYE’s Art Issue

These floral ice pops were influenced by the photograph above, which in turn was inspired by the painting Flora, also by Giuseppe Arcimboldo. Could we be more meta? Head over to Dark Rye for the how-to.

Jerry James Stone has been eating and drinking his way through San Francisco for the past five years, where he focuses on sustainability and local as well as large-scale food issues. His recipes and writings have been featured in The Atlantic, Fodor’s Travel and on the Discovery Channel.


Russian Tea Cookies from Jerry James Stone in DARK RYE’s Gather Issue

It may come as no surprise, but my fondest childhood memories are invariably tied to food; it’s borderline absurd. Interestingly enough, many of those happy moments coincide with holidays.

Maybe there’s just more food during those times? Thanksgiving always did a number on everyone’s waistline each year. Even Halloween, which seemed rather innocuous, was followed by a sugar-induced stupor. But Christmas was the real culprit as we celebrated with get-togethers (and too much food) from Christmas Eve all the way up to New Year’s Eve.

Russian tea cookies are a kind of jumble—a pastry common around England during the Middle Ages—and are known by a few different names: Mexican wedding cakes, butterballs and snowball cookies. They first appeared in Russia around the eighteenth century as a confection used in tea-sharing ceremonies but were common in the U.S. by the twentieth century…