So, which came first. The brown egg or the white egg?…or maybe the green hued or speckled blue? What about baby bird or dinosaur sized?These days most consumers of eggs settle for the lowly large white egg. There they sit, stacked upon one another in their Styrofoam cartons from chickens that I can only imagine live a horror of a shortened life. I know that if I were a producer of eggs, as in if I were a chicken, I would not be giving it “my all” to create the tastiest and oldest forms of protein known to man. Which lead me to look at the label on the cartons of eggs I was buying. I happened to be shopping at Whole Foods one afternoon when I noticed the address of the farm. I was pleasantly surprised that these protein powerhouses came from a farm in Hillsborough, North Carolina, which is about 11 miles from my home in Durham.

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I had a dream of bringing together the two loves of my life: music & food and it has finally happened! On this episode of Rockin’ The Stove, I was joined by James Hepler, drummer for Sorry About Dresden & I Was Totally Destroying It.

James shows me how to whip up his Brussel Sprout Sauté, as well as his take on the traditional Deviled Egg. I also spoke with James about his music and how he’s been published in two indie rock cookbooks, Lost In The Supermarket by Kay Bozich Owens & Lynn Owens and I Like Food, Food Tastes Good by Kara Zuaro. He was super kind to be my first guest and I had a wonderful time Rockin’ The Stove with him.

Get James’ two recipes here.

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