Geronimo Ramos III

Geronimo Ramos III Pop-up Chef. Feeding the people & planet goodness through nourishing food & life recipes.

02/18/2026

Foraging taught me to see ecosystems, not ingredients. Three years of harvesting wild food changed how I understand regenerative food systems and sustainable seafood.

Most people think foraging is about free food. What they miss: the labor, the skill, the respect for the ocean and land that feeds us.

From wading for sea urchin in Mendocino kelp forests to harvesting mussels and seaweed along the California coast every wild ingredient tells a story about regenerative ocean health.

Grateful to .fungi.adventures for teaching me the skills, guiding every adventure, and being the experts who made this possible. Their knowledge enabled me to bring real foraging experience to my work teaching institutional chefs about sustainable seafood sourcing and regenerative food systems.

This is what sustainable wild food harvesting actually looks like. Not theory. Experience from the water, the rocks, and the fire.

Send this to someone who needs to go on wild food adventures with you 👇

01/29/2026

Elevated French food at prices you can actually come back to. This is Chef Danny Stoller’s vision for Daily Luxury.

Before Square Pie Guys, Danny trained under fine-dining French chefs. Now he’s back with Petit Américain - bringing technique and intention to the Bay Area. Beef tartare. Mussels. French dip sandwiches. Steak frites. All with regenerative protein.

He’s reducing food waste by turning leftover French dip bread into chicken liver mousse. Using every part. Making it count.

Right now it’s a popup, but he’s raising capital for a permanent spot in SF. This is what accessible elevated cooking looks like.

Would you pay $24 for steak frites made with this much care?

I’ve spent the past few years diving deep into regenerative seafood—from foraging with local fishermen to helping chefs ...
01/14/2026

I’ve spent the past few years diving deep into regenerative seafood—from foraging with local fishermen to helping chefs menu ocean-positive ingredients. These aren’t some basic trendy swaps, they’re shifts backed by science and taste.

Wild Alaskan salmon has 46-86% lower emissions than farmed. Oysters remove 274kg CO2 per ton while filtering 50 gallons of water daily. Artisan tinned fish delivers 2X the omega-3s of deli meat.

These swaps work for your wallet, your health, your taste buds, and the planet.

Save this for your next grocery run and share with a. Friend who needs to see this. Which swap are you trying first? Drop 1-4 below 👇

01/08/2026

My mom fed our family on canned sardines. I thought we were broke. Turns out she was 30 years ahead of the sustainability curve.

Sardines are the most underrated fish on the planet. Low mercury, high omega-3s, abundant populations, caught responsibly. Filipino families have been eating climate-smart for decades—we just didn’t have the vocabulary for it yet.

This is her recipe, with a chef’s upgrade. Same love, better plating.

👉 Comment RECIPE and I’ll send you the full recipe card with instructions

What’s the “humble” dish your parents made that you now realize was brilliant?

đź“Ť Using sardines

12/30/2025

My mom used to shop here in the 90s when nobody gave a damn about downtown LA.

Now Grand Central Market is packed with influencers and tourists. But here’s what they miss:

The REAL story isn’t the hype. It’s the four family businesses that survived gentrification and still serve the most honest food in the city.

I’m talking about:

🇸🇻 Sara making pupusas by hand for 20+ years (the loroco doesn’t even grow in California)

🇨🇳 The Cheung family keeping that 1959 neon sign glowing (same wonton soup recipe for 66 years)

🇲🇽 Villa’s blue corn tacos with a cheese crust that’ll make you forget every other taco (Michelin agreed)

🌴 Torres Produce where my mom hunted for perfect mangoes (same family, 1954)

This isn’t a food tour. It’s about the people who didn’t sell out when the market got hot.

đź“Ť Grand Central Market, 317 S Broadway, DTLA
Open daily 8am-9pm

Which family business are you supporting first? Drop it below 👇



12/24/2025

Mushrooms... seasoning mushrooms.

King Oyster mushrooms, cross-hatched and seared until they caramelize. Then glazed with mushroom shoyu—made from the same mushrooms.

60% cold-pressed King Oyster water. Koji-fermented for 6 months by .

It’s circular cooking. Using the ingredient to season itself. Fresh sweetness layered with fermented depth.

For even more balanced flavor, add a little foresty sweetness with noma projects candied pinecones syrup.

NOMA calls it “the most luxurious shoyu we’ve ever produced.”

You can’t buy it in stores. It’s a Tastebuds membership exclusive—quarterly deliveries from NOMA’s Test Kitchen and Fermentation Lab.

Enrollment closes December 31. Link in bio. Use code GeronimoNP for $50 off your membership.

12/11/2025

These trees grow all over California. And most people have no idea they drop edible nuts.

California bay laurels produce nuts every fall that fed indigenous communities for thousands of years. Now? They’re almost completely forgotten.

Spent the weekend with .fungi.adventures learning to forage these wild bay nuts with Marko from —the processing alone is intense. Peel, roast, crack. The smell can literally give you a headache. But the taste? Gamey, roasted, like dark chocolate met coffee.

Marko’s turning these into drinks, bark chocolate, and even a bay nut “nutella.” This is what reclaiming indigenous food sovereignty looks like.

Have you ever foraged wild nuts? Drop a 🌰 below.

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3762 Piedmont Ave
Oakland, CA
94611

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