My sister-in-law introduced us to Odessa a few years ago - long before her record released - and I was a fan from the first minute I heard the early versions of her songs. I remember thinking how fresh and effortless her sound was and when we discovered how interesting her story was - growing up with a big family on a farm on the the west coast - we knew that we had to have her a part of the stemma project one day. In September, Odessa joined us for a meal in our backyard and told us all about where she grew up and the food memories she's cherished since she was young. Listen in on our conversation (above) to find out more about her story and where her love for food originated. You can also find her music available to download on iTunes.



4 sweet potatoes

1 stick of butter, room temperature

1 small bunch of basil

1 small bunch of chives

4 cloves of garlic


Heat oven to 350 F. Roast the sweet potatoes for about 40 minutes or until fork tender. While they're roasting combine the butter, herbs (reserve a few of the herbs for garnish), garlic, and a pinch of salt in a food processor and blend until smooth. In a mixing bowl, scoop the flesh of the roasted potatoes, season with a little salt, and set aside. Reserve 1 TBSP of the herb butter and then combine the rest with the potatoes. Mix well, then garnish with a  sprinkling of the herbs and a dollop of the remaining butter.