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I believe you all know that I'm a Stakeholder Advisory Group Member of WRI/WBCSD GHG Protocol which has been developing a new standard for product and supply chain GHG accounting and reporting, and what sparked me to start Gratitude Gourmet was the UN Climate Change Report stating Animal Agriculture casuses 18% Greenhouse Gas Emissions which is more than transportation.
Over the past years, I have provided input to the WRI/WBCSD Protocol about the importance of including food and agriculture data into the standards.
I've just heard some good news that Otarian Restaurant, a sustainable and vegetarian restaurant in New York City, uses WRI's Greenhouse Gas Protocol. You can read the full article here.
President Bill Clinton is working to stay healthy for his potential grandchildren using a low-cholesterol, vegetarian diet. You can read the article and see the video here.
The first ever Vegan Fashion Show to hit the streets of SF will be part of the 11th World Vegetarian Festival on October 2 starting at 4:45PM. The event will be emceed by Rory Freedman and is free with $7 admission to the festival.
The festival is taking place in the County Fair Building, Golden Gate Park (1199 9th Ave, San Francisco, CA, 94122).
Here's an interesting development regarding PCRM and the FDA and the recent Diabetes drug Avandia. PCRM is suing the FDA. Specifically:
September 21 is United Nations International Day of Peace. UN Secretary-General Ban Ki-moon says, "Peace is my main job. Peace doesn’t just happen – it must be nurtured, maintained and defended. I work for peace in many different ways: I mediate between antagonists, urging them to resolve their differences peacefully; I promote tolerance and harmonious relations among countries and peoples; I campaign to stem the tide of deadly disease; and I press for the elimination of extreme poverty, and for a natural environment that can sustain not only this generation, but those to come.
There are many tools in the peacemaker’s kit – diplomacy and human rights; development and disarmament; peacekeeping and peacebuilding – and I use them every single day.
One of the purposes of Gratitude Gourmet is to promote Peace in our food systems. People, Animals, and Nature should not suffer in our food systems..food systems should be peaceful and well-planned in order to avoid problems.
What are you doing for Peace?
More information on the UN International Day for Peace is here.
You may be well aware of the declining Shark populations, especially due to the increasing demand for Shark Fin soup. A team of U.S. scientists and environmentalists met with Cuban officials this week to discuss a proposed alliance, including Mexico, to protect the Gulf of Mexico's declining shark population. If you see a restaurant serving Shark Fin Soup, PLEASE talk to the owner and ask them to take it off the menu.
You can read more about the U.S. and Cuba Alliance discussions here.
Hi Everyone, As you may know, Gratitude Gourmet features Food Policy information to inform readers on the latest news in this area. Here's a new Press Release on GE Salmon for your records.
A recent University of Toronto Study provides the first long-term evidence of a downward trend in bee pollination, while also pointing to climate change as a possible contributor. See the full article here.
Credit: World Veg Festival
Join me in attending the Saturday and Sunday October 2 and 3 San Francisco Vegetarian Society WORLD VEG FESTIVAL, commemorating World Vegetarian Day, taking place in the San Francisco County Fair Building, located at the Lincoln and 9th Avenue entrance to Golden Gate Park, San Francisco.
This Award Winning Festival celebrates its 11th year with an action packed weekend of very informative lectures by the movers and shakers of the vegetarian movement plus creative vegan cooking demos; international cuisine to sample or buy; vegan friendly merchandise; a Children’s Corner; Veggie Speed Dating; a Vegan Fashion Show; and a variety of world entertainers. Some of the outstanding speakers are John Robbins, Jeffrey Masson, Rory Freedman, Dr. Joel Fuhrman, Dr. Michael Greger , Dr. Michael Klaper, Dr. Milton Mills, Dr. Anteneh Roba, Colleen Patrick-Goudreau, & more!
DATE: Saturday & Sunday, October 2 & 3, 2010
TIME: 10 a.m. – 6 p.m.
PLACE: San Francisco County Fair Building, Lincoln & 9th Avenue entrance to Golden Gate Park
COST: $7 suggested donation; FREE to children, students & seniors with ID.
I hope to see you there!
I try to buy Fair Trade coffee and chocolate whenever possible...OK, now you know some of my favorite treats.
If you're a fan of Fair Trade and/or want to learn more about it, check out the "Every Party Matters" Fair Trade Month Kickoff Party Wednesday, September 29 at the Temple Nightclub San Francisco!
Gratitude Gourmet is giving away 2 VIP Passes to the Event. Just place a note on Facebook on why you should win, and make sure to be creative! Enter today!
Chef Chloe wins the increasingly popular Food Network 'Cupcake Wars', and the news-breaking part is that all her creations were vegan! All her winning recipes are here for reference. The names sound delicious in themselves! Enjoy, and thanks Chloe!
Chocolate Strawberry Shortcake Cupcake
Chocolate Orange Cupcake
Mango Masala Panini
Credit Jenn Farrington
The Fourth Annual San Francisco Cocktail Week is September 21-27, and it's hosted by Barbary Coast Conservancy of the American Cocktail (BCCAC) which was founded in order to preserve the cultural heritage of saloons and their cocktails in San Francisco.
Of particular interest is the Cocktail Carnival Gala Co-Presented by The Bon Vivants is on Saturday, September 25 from 9 p.m. to 2 a.m.
The historic Old Mint is the setting for San Fracisco Cocktail Week's Gala Event, a decadent Barbary Coast-Era Cocktail Carnival. Set to the backdrop of antique punch bowls, “carnival curiosities,” and the raucous horns of the renowned Brass Mafia, The Bon Vivants are joined by bartenders from Smuggler’s Cove, Elixir, Cantina, 15 Romolo, The Alembic - and star chefs Chris L’Hommedieu (Restaurant Michael Mina) and William Werner (Tell Tale Preserve Co.) - in presenting a darkly entertaining, delicious, and memorable evening. “Whimsical” attire is recommended.
$95 per person (Ticket includes punch, hors d’oeuvres and dessert)
Address: San Francisco’s Old Mint, 88 Fifth St. at Mission St.
Check out the full schedule and ticket information here.
We all know the mantra, "An Apple a Day Keeps the Doctor Away". This month's Self Magazine (September 2010) mentions that Apples contain malic acid and when you freeze apple juice in cubes, the chill of the cube shrinks bags, and the juice exfoliates! Who knew!? If you know other ways Apples benefit, please comment on this post.
Rainforest Action Network criticized a decision by agribusiness giant Cargill Inc to continue buying palm oil from Indonesian firm PT Smart Tbk after SMART received a mixed score in a green audit. For history, Greenpeace alleged in its reports that SMART -- which is controlled by Indonesia's Widjaja family, owners of the Sinar Mas conglomerate -- cleared forests in Kalimantan without completing the proper paperwork and destroyed carbon-rich peatlands. Check out the article here.
The Cooking Channel truck is touring the country, and San Franciscan's will be treated to a scoop or two of Scream Sorbet at the Ferry Building south side 11am-3pm Wed. September 8. Aida Mollenkamp, host of the show Food Crafters, will be on site to greet visitors.
Whole Foods is giving grants to put salad bars in schools. Interested? Read here on how you can apply.
Stéphane Lavoué International Herald Tribune
Did you know Dom Pérignon, a Benedictine monk, first thickened the champagne glass in the mid-1600s to contain what was often referred to as “the devil’s wine” because its container exploded so often?
Over the centuries, the bottle was gradually recalibrated to 900 grams, or about two pounds, which became the standard weight in the early 1970s.
The current re-engineering uses 65 fewer grams (2.3 ounces) of glass, and is due to the Champagne industry's carbon footprint reduction goals to cut CO2 by 25 percent by 2020, and 75 percent by 2050. You can read the full NY Times article here.
The Bay Area Water Supply and Conservation Agency is providing free landscape classes for the San Francisco Bay Area. See the class schedule here for more information.