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Born & Braised with Schmiddy

On today’s episode, we sit down with Mark "Schmiddy" Schmid, a true Californian at heart. Schmiddy shares his inspiring journey and delves into his innovative company, MOOP (Matters Out Of Place). Discover his passion for environmental stewardship and learn about his mission to raise awareness about the importance of picking up trash and caring for our planet, particularly our oceans. Tune in to hear Schmiddy's insights and discover how we can all contribute to a cleaner, healthier world.

In addition, we explore Tony's famous Italian Beef recipe. Tony masterfully combines a unique blend of ingredients with a succulent chuck roast, which is gently braised over time to achieve a deliciously tender dish. This culinary delight is perfect for savoring with family and friends. Don’t miss this episode filled with inspiration, great stories, and mouth-watering flavors.



Beef Chuck Roast (I used a 3 lb roast)

Sesame Oil - ¼ cup

2 cups of Soy

1 cup of White Wine

2 bunches of TJs garlic cloves chopped

2 bunches of green onions chopped (reserve 2nd bunch for topping)

Lemon Grass - Fresh or the Paste works fine - 2 tsb

Beef Bouillon - small palm full

Apple Cider Vinegar - ½ cup

Bitters - 3 shakes (optional)

Mushrooms - 1 package from TJs (10 oz)

Kale - chopped or strips whatever you prefer, stems too (10 oz)

Fresh Ginger, grated - 1 Tbsp

Powdered Ginger - six shakes

All Spice - 4 shakes

Cherry Tomatoes - 2 cups

Black Bean Garlic Paste - 1 Tbsp

Cherry Preserves and Peach Mango - 1 heaping TBSP each

Maple Syrup - 1 TB (or to taste you can add more at the end).

Cilantro Fresh - ½ a bunch in the oven, the other half for topping.

Black Pepper - 2 tsp

S&P to taste at the end

Optional: Chili Oil or Chili Flakes/dried Chilis

Sticky Rice

Fresh Cilantro and Green Onions at the end for topping


Salt & Pepper beef


Brown the beef in the pan with sesame oil.

Add garlic and cook until tender

Add remaining ingredients.

Put in 325 oven for at least 3 or as many as 5 hours.

Serve over sticky rice with Fresh Cilantro and Green onions.


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