Category Archives: Food

Favorite Healing Recipes

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.

Indie Chefs Week 2015 | Best Young Chefs + Austin Pop-Up Event

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

@INDIECHEFSWEEK #INDIECHEFSWEEK

Indie Chefs Week Announces Initial 2015 Lineup | Best Young Chefs + Austin Pop-Up Event

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.

Better Health From Bottle To Belly

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..

 

Better Health From Bottle To Belly by Jared Toay
Better Health From Bottle To Belly by Jared Toay

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!

Back Jared's ProPops on Kickstarter

Jenny’s Food and Ag Update for November 24, 2014

Jenny's Food and Ag Update

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

Read the rest..

Monsanto Roundup is the most important causal factor in the Celiac disease/gluten intolerance epidemic.

Toxic Wheat

Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

Celiac disease, and, more generally, gluten intolerance, is a growing problem worldwide, but especially in North America and Europe, where an estimated 5% of the population now suffers from it. Symptoms include nausea, diarrhea, skin rashes, macrocytic anemia (low red blood cells) and depression (low mood disorder). It is a multifactorial disease associated with numerous nutritional deficiencies as well as reproductive issues and increased risk to thyroid disease, kidney failure and cancer. Here, we propose that glyphosate, the active ingredient in the herbicide, Roundup®, is the most important causal factor in this epidemic.

Also see http://www.mdpi.com/1099-4300/15/4/1416

Jenny’s Food and Ag Update for November 17, 2014

Jenny's Food and Ag Update

Land, Co-ops, Compost: A Local Food Economy Emerges in Boston’s Poorest Neighborhoods (Truthout) http://bit.ly/14kh3mP

Africa: Urban Farming Covers an Area the Size of Europe (EU), More Growth Needed – Study (AllAfrica) http://bit.ly/1q52EVB

Study: Global assessment of urban and peri-urban agriculture: irrigated and rainfed croplands (Environmental Research Letters) http://bit.ly/1vcTIzx

Protecting Seeds and Their Stories: The Sacred in Everyday Life (Nation of Change) http://bit.ly/10J0UFe

Don’t ask how to feed the 9 billion (NYT) http://nyti.ms/1oPNNgY

The fight for seed sovereignty in Ghana (World Development Movement) http://bit.ly/1pFZFmr

Why We Need a Policy for Food, Health and Wellbeing (Union of Concerned Scientists) http://bit.ly/1v5G3tg

Rethinking School Lunch Oakland (OUSD Central Kitchen) http://bit.ly/1xGcNI9

Inside School Food: Episode 21 – Sustainable California Chicken for California Kids (Heritage Radio Network) http://bit.ly/14wP3N9

Millions of Ladybugs Converge in Oakland Redwoods (The Bold Italic) http://bit.ly/112HwmL

Read the rest..