Friday, April 19, 2013
Tuesday, April 16, 2013
TWO GUYS AND A SUSTAINABLE KITCHEN
2 GUYS AND A SUSTAINABLE KITCHEN
Saturday, May 18
The two guys in hats, Alex Weiser of Weiser Family Farms and Chef Ray Garcia of FIG Restaurant
PRESENTED BY A SUSTAINABLE KITCHEN AND EDIBLE WESTSIDE
Join us when we welcome two sustainable stars and good friends, chef Ray Garcia of FIG Restaurant and Alex Weiser of Weiser Family Farms, to collaborate with A Sustainable Kitchen. They will be showing off some of the best Weiser Family Farms has to offer this Spring. There will be two recipes, one chef's choice and one farmer's choice.
We will be getting weekly updates from Alex on what will be coming from the Farm and posting them on our Facebook page!
We can hardly wait to see what they will be cooking up! You know it will be delicious.
This is one of our free public out reach events so please come early for the best seats.
www.facebook.com/events/288198591312689
WHEN:
Saturday, May 18, 2013, 11am-1pm
WHERE:
The Test Kitchen
in Surfas Restaurant Supply and Gourmet Food
8777 W. Washington Blvd.
Culver City, CA
PRESENTED BY A SUSTAINABLE KITCHEN AND EDIBLE WESTSIDE
Join us when we welcome two sustainable stars and good friends, chef Ray Garcia of FIG Restaurant and Alex Weiser of Weiser Family Farms, to collaborate with A Sustainable Kitchen. They will be showing off some of the best Weiser Family Farms has to offer this Spring. There will be two recipes, one chef's choice and one farmer's choice.
We will be getting weekly updates from Alex on what will be coming from the Farm and posting them on our Facebook page!
We can hardly wait to see what they will be cooking up! You know it will be delicious.
This is one of our free public out reach events so please come early for the best seats.
www.facebook.com/events/288198591312689
WHEN:
Saturday, May 18, 2013, 11am-1pm
WHERE:
The Test Kitchen
in Surfas Restaurant Supply and Gourmet Food
8777 W. Washington Blvd.
Culver City, CA
Tuesday, April 2, 2013
And Now a Word From National Geographic/Ocean Views
Asking the Question, "Should Plastics Be Labeled 'Hazardous' To Reduce Ocean Pollution?"
Every year worldwide, 500 billion to 1 trillion plastic bags are used. That is one million every minute of everyday. And that does not included plastic bottles, packaging and the hundred and hundreds of other things we use made from plastic. How are we as a world at recycling them? Well to be honest, not very good at all. So they end up in landfills or the ocean.
Once in the ocean do they disappear? Slowly overtime, they are broken down into small, then tiny bits, but it takes hundreds and hundred of years for them to decompose.Their effect on sea life can be devastating.
So should they be considered "hazardous'? Check out the link to National Geographic's Ocean Views to get their take.
Should Plastics Be Labeled “Hazardous” to Reduce Ocean Pollution?
Every year worldwide, 500 billion to 1 trillion plastic bags are used. That is one million every minute of everyday. And that does not included plastic bottles, packaging and the hundred and hundreds of other things we use made from plastic. How are we as a world at recycling them? Well to be honest, not very good at all. So they end up in landfills or the ocean.
Once in the ocean do they disappear? Slowly overtime, they are broken down into small, then tiny bits, but it takes hundreds and hundred of years for them to decompose.Their effect on sea life can be devastating.
So should they be considered "hazardous'? Check out the link to National Geographic's Ocean Views to get their take.
Should Plastics Be Labeled “Hazardous” to Reduce Ocean Pollution?
Friday, March 29, 2013
Friday, March 22, 2013
Thursday, March 21, 2013
10 Vegetarian Chili Recipes !
How did Meatless Monday go? Did you take the pledge and stick to it?
We love this free Chili Cookbook from the Meatless Monday Campaign featuring 10 recipes such as Cajun Chili Cups, Cozy Cashew Chili, and Sweet Potato Chili Over Cous Cous.
Monday Chili e-Cookbook: : http://bit.ly/
Friday, March 15, 2013
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