Rebecca Foster on Fresh Greens, Popcorn, and California Living

Makers' Corner | Oct 02, 2019
To celebrate everyday elegance, we visited the home of Rebecca Foster. Rebecca lives in Santa Monica and in her free time enjoys her mindful meditation practice and spending time with her thee adult daughters and her three grandchildren. Peruse our Fall 2019 Lookbook for more simple, beautiful moments. 
Rebecca Foster on Fresh Greens, Popcorn, and California Living

We had the pleasure of sitting down with Rebecca Foster in her dreamy Santa Monica home on a Friday afternoon. Over a meal of fresh vegetables and crisp rosé, we chatted about mindful eating, grocery shopping, and the beauty of California living. 

 

Q&A With Rebecca

 

 

Brightland: How do you have fun in the kitchen? 

Rebecca: Fun in the kitchen begins when I walk in! I love to cook for my family, my friends, and even just for myself. I also love to grocery shop, my fridge is always filled with fresh, local (when possible), and organic fruits and vegetables.

 

Brightland: What do you cook for yourself when nobody’s looking? 

Rebecca: When nobody is looking, I pop a big batch of organic popcorn, then drizzle it with Brightland and sprinkle a bit of parmesan cheese over it (my big dairy splurge).

 

Brightland: What does living in a golden state mean to you? How do you live in a golden state in your kitchen? 

Rebecca: Living in California has always been my dream. At a moment's notice I can be sitting on a beach, hiking in the Santa Monica Mountains, be in the desert, or skiing down the slopes. Living in a golden state in my kitchen means opening my windows to let in the beach breeze, which fills my place with the fragrance of fresh lemons & limes that find their way into so many of my dishes.

 

 

Brightland: What 3 words would you use to describe your cooking? 

Rebecca: Simple, fresh, and beautiful. 

"It is important to me to be mindful as I cook, to feel gratitude for the fresh bounty and to remember those who planted the seeds and harvested the plants."

 

Brightland: What is your night-time/wind-down routine?

Rebecca: I wind down by setting the table, lighting a candle (even if only for myself), and eating out of my oversized white bowls. 

 

 

 

 

Brightland: What advice do you have for the aspiring-but-overwhelmed home chef?

Rebecca: To keep from getting overwhelmed, make several staples ahead of time like roasted tomatoes, sautéed mushrooms, caramelized onions, pasta, etc. I recommend always having fresh arugula, spinach, and romaine on hand as well. In 5 minutes, I can throw any of these pre-prepped items and greens together for an amazing meal.