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Informing Ape is a site created by six beasts who believe in consuming food with real character. That’s food the way it was meant to be – locally produced, organic food. The beasts are on a mission to make it fun and easy to live every day with a good food ethos. 

 

 

Click to meet the crew

logo_insatiable_beasts_large |in`saSHəbəl best|noun

Individuals possessing a ferocious appetite for all matters regarding the character of his or her food and drink: it's locality, production, facts, history, lore, anecdotes and more.

graphic_mobile_bios
logo_insatiable_beasts_large |in`saSHəbəl best|noun

Individuals possessing a ferocious appetite for all matters regarding the character of his or her food and drink: it's locality, production, facts, history, lore, anecdotes and more.

crew

 

 

 

 Insatiable Beast Code: Our ethos for good food living

 

 

1. We want real food. This is food that uses organic ingredients and would be recognized by beasts like us as food—i.e. foods containing ingredients that we are 1) familiar with, and 2) we can pronounce (we are beasts after all.)

2. We ask questions, seek and share information. The story behind the food and where it comes from and how it is made is not only fascinating and entertaining but also just plain smart.

3. We seek local goodness. Local food tends to be fresher, better on the environment, more interesting and unique.  Not to mention local food is made by insatiable artisans that are committed to their communities and craft.

4. We get dirty. We cook. We garden. We play home artisan. Getting ourselves dirty isn’t just a part of being an insatiable beast but of understanding our food and contributing to our ideals. These moments allow for some disasters but primarily provide us with wisdom about food. Wisdom we share.

5. We travel and stay social.  We borrow from other food cultures. Insatiable beasts are everywhere and we pay close attention to how other cultures eat, as well as what they eat. We celebrate the diversity of cultures and know that meals bind us all.

6. We try everything. The hope is the greater the diversity of food and drink we have, the more diverse those fields will be which means healthier soils, healthier plants and animals and, eventually a healthier, more informed us.

 

Ultimately, what one eats is a personal choice. It’s all connected and that we know.  If you are informed, then we have done our part, as an informed decision is anything but beastly.

 

 

 

graphic_tea
graphic_cursive_cheffrey

Sex: Female

Relationship Status: Single

Occupation: Retail buyer

Speciality: Coffee, tea, and confections

Hello lovelies. My mantra is this: Life is short, so get out and suck up every brilliant moment it has to offer you. Ape and I met in the most unusual way; so I’m here to tell you even the most unpredictable instant can turn into a new chapter in your life. It’s all about your attitude and perspective. I say: grab your passport, some caffeine, and let’s go! You can learn the rest about me along the way…

Latest Contribution:

Fall coffee drinks you can make at home
Chocolate, men, coffee - some things are better rich. Author Unknown
graphic_tea
graphic_cursive_cheffrey

Sex: Male

Relationship Status: Available

Occupation: Beer and Spirits Importer

Speciality: Craft beer and spirits

I’m a Chicagoan.
Cubs. Bears.
I will dominate you in bags.
Craft breweries.
Great Bourbon.
Always on the look out for passionate folks producing a quality product in small batches.
Ultimate day, would be partaking in all of the above with my buds.

Latest Contribution:

3 Reasons to Love Gin
I’m not God but if I were God, ¾ of you would be girls, and the rest would be pizza and beer. Axl Rose of Guns N’ Roses
graphic_tea
graphic_cursive_cheffrey

Sex: Male

Relationship Status: Married

Occupation: Culinary Historian

Speciality: Culinary History

I am known as Cheffery. Occasionally, I am addressed as Mr. Mole, but I don’t think we will need to be that formal in this venue. By profession, I am a food historian. Food history is a relatively young field of study. In fact, the first conference on the subject was the 1981 Oxford Food Symposium. I was there as a student, but I digress. I endeavor to not be so swept away in my many volumes and do spend the twilight hours honing my culinary skills. I hope to bring to this collective the historical relevance and little known facts about all things food and drink.

Latest Contribution:

What is: Negroni
Salt is born of the purest of parents; the sun and the sea. Pythagoras
graphic_tea
graphic_cursive_cheffrey

Sex: Male

Relationship Status: Single

Occupation: Entrepreneur

Speciality: Never-ending good food curiosity!

Hello, fellow insatiable beasts. I’m Ape and it’s nice to meet you. I’m really into craft food and drink. To me food is life; and to continually learn and explore is to truly live. In fact, I have lived in lots of places and find my heart is happiest when I am thrust into new adventures. I’m told I’m pretty easy going, and maybe that’s true. I do approach each day with an open mind and mouth and believe in keeping food social. I sometimes stare in the mirror and growl. I fall asleep to jungle noises. I am embarrassed that I am very stereotypical and do love bananas.

Latest Contribution:

Four things you can do with leftover pumpkin guts
Anyone can memorize facts and figures, the key is to just venture into the unknown and let your curiosity take hold. Ted, The man with the yellow hat, "Curious George"
graphic_lees
graphic_cursive_lees

Sex: Female

Relationship Status: Single

Occupation: Aspiring wine maker, enologist

Speciality: Wine, Oils, Vinegar

Hi, I’m Lees. I was born and raised in California with wine in my blood. My family has been working the vines ever since my grandfather, Sir Lees, entered the industry in the 1940s. You may have noticed that I’m named after my Grandfather, which I think is pretty cool for a girl. In fact, my most prized possession is his Laguiole corkscrew. I am an aspiring wine maker and one day I hope to make my own wine. I am really excited Ape asked me to help out on this adventure, so I hope I don’t disappoint. Glasses up!

Latest Contribution:

How to read a restaurant wine list
I want to make wines that harmonize with food – wines that almost hug your tongue with gentleness. Robert Mondavi
graphic_lees
graphic_cursive_lees

Sex: Male

Relationship Status: Committed Relationship

Occupation: Cheese Consultant

Speciality: Dairy

Greetings. It is a pleasure to make your acquaintance; or rather I should say it is my pleasure to acquaint you, curious reader with me. I am Cheesemonger; a cheese aficionado trained in the delicacies and delights of that creamy, rich, moist gift lapped from the teets of the gods. I offer consultative services in cheese around the globe. I plan on sharing with you the pleasures of my passion and luckily this virtual venture will keep me a bit afar from your cheese as you may find, ahem… my tendencies can leave you hungry.

Latest Contribution:

Dessert Cheese
Tell me what you eat and I will tell you what you are. Brillat-Savarin

crew

 

 

 

 Insatiable Beast Code: Our ethos for good food living

 

 

1. We want real food. This is food that uses organic ingredients and would be recognized by beasts like us as food—i.e. foods containing ingredients that we are 1) familiar with, and 2) we can pronounce (we are beasts after all.)

2. We ask questions, seek and share information. The story behind the food and where it comes from and how it is made is not only fascinating and entertaining but also just plain smart.

3. We seek local goodness. Local food tends to be fresher, better on the environment, more interesting and unique.  Not to mention local food is made by insatiable artisans that are committed to their communities and craft.

4. We get dirty. We cook. We garden. We play home artisan. Getting ourselves dirty isn’t just a part of being an insatiable beast but of understanding our food and contributing to our ideals. These moments allow for some disasters but primarily provide us with wisdom about food. Wisdom we share.

5. We travel and stay social.  We borrow from other food cultures. Insatiable beasts are everywhere and we pay close attention to how other cultures eat, as well as what they eat. We celebrate the diversity of cultures and know that meals bind us all.

6. We try everything. The hope is the greater the diversity of food and drink we have, the more diverse those fields will be which means healthier soils, healthier plants and animals and, eventually a healthier, more informed us.

 

Ultimately, what one eats is a personal choice. It’s all connected and that we know.  If you are informed, then we have done our part, as an informed decision is anything but beastly.

 

 

 

“What, you can't see? Well, that's because you are not a mole...or are you?”
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