Images from the Herban Primitive cookbook celebrating the cultural and organic origins and of American foods.
After 3 years of working on Proctor and Gamble’s launch of Homemade Simple as their food stylist and contributing author for recipes and lifestyle, I made it my goal to not only to provide “simple” for the HS audience, but also “healthy” and “informed”. I was writing articles and recipes using terms such as natural , organic and green well before processed foods, HFCS or growth hormones were concerns of the average consumer. It was subjects such as these that led me to create the Herban Primitive cookbook which was published on my previous website in 2007. At the time I was looking for food in it’s purest form which led me to studying the origins of American cooking. Aside from researching traditional colonial foods I was looking at cultural inspirations that were brought to Northern America by immigrant families. What I discovered in researching was far more than “farm fresh” organic products, I recognized that every culture never allowed for waste. Throughout history, every plant and animal was respected and used to it’s fullest extent from milks and meat for nourishment, fats for soap and hide for clothing or shelter. What I sought to produce from this research was a collective of recipes that were founded on the most basic, primitive North American recipes while adapting them to the modern palate. It was important to me that every recipe ( like those written for Homemade Simple ) be achievable by someone with the most limited resources for shopping. Very much the antithesis of many food “personalities” at the time, I recognized that most people didn’t have access to ingredients like we now have via the internet. I also made an effort to incorporate simple natural sweeteners and oils in a way that was realistic and achievable. A perfect example would be the burgoo which was created out of necessity in rural areas of North America using great amounts of herbs and spices to masks the gamey flavor of it’s ingredients which often included squirrel, possum or other wildlife. Creating a more realistic option using beef and chicken helped bring it back as an evolved, desirable recipe.
When the HERBAN PRIMITIVE site was live, each page had an option to view the image solely or with the recipe. The pages also provided a print link for each of the recipes which would adjust to fit standard paper formats so that people could save them for easier reference. Below I have selected several images from the original cookbook without the recipes. These spectacular images were shot over a period from 2005-2007 by TJ Vissing and Anna Jones at OMS Photography.