Susan W always keeps homemade bone broth in her freezer for sick days. When she’s feeling under the weather, she likes to cook the broth with carrots, celery, onions, garlic, and ginger that have all been caramelized in ghee. She blends all of that up, and then adds in some sliced cabbage that gets cooked down.
The State Corporation Commission’s latest attack on clean energy makes clear just how out of touch this body, charged with regulating electric utilities, is with the people of Virginia and the reality of climate change (“Power customers to see bill refund,” Nov. 27 news story).
In approving a standby charge, a tax on the sun, the SCC believes AEP’s claim that citizens who put solar panels on their homes are somehow shortchanging the rest of us.
This position could not be further from the truth, but it is consistent with the SCC’s recent attack on the EPA’s Clean Power Plan to reduce climate-changing carbon pollution by encouraging investments in efficiency, wind and solar.
When businesses and homeowners install solar panels, they actually save the rest of us money by deferring the need for AEP to invest in new power plants.
Sadly, Commissioners Mark Christie, Judith Jagdmann and James Dimitri care more about protecting utilities’ monopoly on electricity sales than about Virginians or the climate.
Ever since the commercial introduction of its Genetically Modified Seeds in 1996, Monsanto has launched intense persecution against hundreds of farmers and seed dealers in the US and Canada alone, blaming patent infringement of their GMO seeds in what seems to be their drive for a complete control of crops.
Like Jim Gerritsen and his family, hundreds of farmers, organizations, activists and citizens around the world are fighting Monsanto Corporation policies every day.
They work to ensure the rights of consumers and to hold corporations accountable for their actions.
As consumers, our every day choices are the best weapons we have.
INDIE CHEFS WEEK ANNOUNCES
FIRST ROUND OF TALENT FOR 2015 AUSTIN EVENT
ALL-STAR LINEUP OF 30 UP-AND-COMING CHEFS
FOR FIVE NIGHTS OF CREATIVE COLLABORATION
JANUARY 6 – 10, 2015
Austin, TX (December 2, 2014) – Ned Elliott, Chef of the critically acclaimed restaurant Foreign & Domestic and Founder of INDIE CHEFS WEEK, today announced the first round of chefs that will be participating in the culinary series’ return to Austin. Indie Chefs Week, curated by Elliott, brings up-and-coming chefs from across America and Toronto to showcase their talents at a pop-up style event. Elliott will host the 2015 installment Tuesday, January 6 through Saturday, January 10 at Foreign & Domestic in Austin, Texas.
Indie Chefs Week 2015 will gather 30 of the industry’s most innovative chefs for a dining experience that will showcase an array of expertly prepared multi-course meals. This year’s event features an eclectic group of the most lauded and progressive epicurean talent.
“We are excited to kick off Indie Chefs Week in Austin. I love hosting this event because it creates an environment for chefs to collaborate in an unusual way while also providing an opportunity to show off among their peers,” says Elliott. “This year, we have a lineup of very creative talent and diners can expect some pretty incredible dishes.”
The Indie Chefs Week series will boast five distinct events. Each night will introduce a unique lineup of seven or more chefs, allowing guests to socialize with the visiting cooks and enjoy a multi-course menu, specially prepared for the event, along with a selection of beverages. The series will culminate with a final event, on Saturday, January 10, that will feature the entire roster of chefs showcasing an elaborate 15-plus-course tasting menu.
The first round of 15 participating chefs are included below, with the complete lineup of chefs to be revealed at a later date.
Featured chefs include:
● Eric Gabrynowicz | Restaurant North | Armonk, NY
● Carlos Salgado| Taco Maria| Costa Mesa, CA
● David Santos | Louro| NYC
● Richie Nakano | Hapa Ramen | San Francisco, CA
● Matthew Gaudet | Westbridge Restaurant | Cambridge, MA
● Kristen Essig |Meauxbar | New Orleans, LA
● Johanna Ware |Smallwares | Portland, OR
● Jessica Perez | Hot Joy | San Antonio, TX
● Aaron Hoskins |The Rogue Gentlemen| Richmond, VA
● Justin Carlisle | Ardent | Milwaukee, WI
● Matt Masera + Michael Thiemann | Mother | Sacramento, CA
● Trevor Kunk |PRESS |St. Helena, CA
● Scott Vivian | Beast | Toronto, ON
● Giorgio Rapicavoli | Eating House and Taperia Raca | Miami, FL
● Josh Jones | Salt & Time | Austin, TX
There are two dining options each evening that include counter and table seating. Prices range from $195 per person for dining at a table and $225 for counter seating on Tuesday – Friday. For Saturday’s finale, tickets are $275 for table seating and $315 per person for dinner at the counter. Seating will be limited, and tickets can be purchased at http://www.indiechefsweek.com.
Indie Chefs Week was created as a platform for emerging chefs to collaborate, inspire, and share their epicurean vision with the food world. The 2015 event marks the Indie Chefs Week’s fourth installment overall as it recently expanded to Southern California in 2014 with plans to debut in additional cities throughout the year.
Foreign & Domestic opened on at 306 East 53rd Street in May of 2010. Owned by Chef Ned Elliott, the 47-seat restaurant has become a neighborhood favorite, and has been featured on The Food Network, The Cooking Channel, and The Travel Channel.
People who do not wish to consume dairy products may find that water kefir provides probiotics without the need for dairy (or tea-cultured products such as kombucha). Jared’s ProPops puts a modern twist on this ancient, detoxifying and energizing beverage by adding an organic fruit and herb blend after completing the lacto-fermentation process..
Jared explains: “You name it, and I’ve tried to make it. Pickles, kimchi, sauerkraut, lacto-fermented hot sauce, ketchup, yogurts, cheeses, and basically any kind of vegetables. I did it all. And I was one of those weird parents who put very different and non-processed foods in my son’s lunchbox. In addition, I began a daily ritual of taking probiotics and starting him on them as well. But have you actually even seen what’s in some of these probiotic pills for kids? Sugars, flavors, and other ingredients that are added simply to make them taste better. So I began to experiment with ways my son could take his daily dose of probiotics in a fun way……. Hence Jared’s ProPops was born. It’s a refreshingly and lightly carbonated fully loaded living food or probiotic soda. Amazing.”
Click below to learn more!
10 Cities Leading the Conversation on Sustainable Eating (The Daily Meal) http://bit.ly/1oZNGPY
The New Farmers (Orion) http://bit.ly/1tkB2LK
Students Aren’t Eating Healthy School Lunches Despite Availability; How Cafeterias Fail To Improve Student Health (Medical Daily) http://bit.ly/1BNsNgB
Students Tweet Pics of What Might Be the Saddest School Lunches You’ve Ever Seen (Takepart) http://bit.ly/1ux6F0d
First Grader Was Told ‘Guess What You Can’t Have Lunch’ Because His Family was in Debt (Nation of Change) http://bit.ly/1xSnyK4
How much should we pay for food? (Medium) http://bit.ly/1tbbBY0
Cranberry Man of 50 Years Yields to Global Glut: A Day’s Work (Bloomberg) http://bloom.bg/1xJs4KT
Global Cost Of Obesity Rises To $2 Trillion A Year (Huffington Post) http://huff.to/1xGtzJI
Report: How the world could better fight obesity (McKinsey) http://bit.ly/1qZsyVG
Is 4-H trying to hook African farmers on costly seeds? (Grist) http://bit.ly/1qgR4H4
Can Whole Food Change the Way Poor People Eat? (Slate) http://slate.me/1xVCpSm