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. StĂ©phane LavouĂ© 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.
A study published in Preventive Medicine shows that garlic inhibits coronary artery calcification, a process that serves as a marker for plaque formation since the body lays down calcium in areas that have been damaged. In this year-long study, patients given aged garlic extract daily showed an average increase in their calcium score of 7.5%, while those in the placebo group had an average increase in calcium score of 22.2%.
See more Garlic benefits here. Photo Butterfly Restaurant Chef Robert Lam, owner of Butterfly Restaurant and chosen as 1 of 6 Rising Star Chefs per the San Francisco Chronicle, graciously welcomed Liana Burtsava, Founder of Trendy Lime and a few industry friends for a sampling dinner in preparation for her 1st year Trendy Lime anniversary September 10. Read more about this delicious dinner. I was delighted with Chef Lam's creative vegetarian options and libations. We started with a Kiwi and Cucumber Gimlet made with Hendricks Gin, muddled kiwi, cucumber, soda, and lime. See the picture below featuring the beautiful San Francisco Bay view and an Edamame appetizer. Now for the entrees... Next we enjoyed a White Sake Sangria with Gekkeikan Sake, SKYY Berry Vodka, and white cranberry juice accompanying an Heirloom Tomato Duo with Buratta Cheese and Bread Stuffed Tomato and Gazpacho Sauce. Then arrived the Falcor Sangiovese, Napa 2006 and Toybox Cherry Tomato Risotto with Rosemary Foam. We also enjoyed a Peach Margarita with Herradura Silver Tequila, Pickled Peaches, Agave, and Lime and a tasty hot appetizer: Wok Seared Shanghai Garlic Noodles with summer vegetables, minced green onions, and toasted garlic. Keep reading below for more delectables! Then came the Spellbound Petit Sirah, California 2008 accompanying the best entree I've tasted in a long time: the spicy House Made Gnocci and Baby Squash Stir Fry made with Tempura Fried Squash Blossoms, Seared Petite Squash and Green Olives, Roasted Red Bell Pepper Coulis, and Ratatouille and Olive Relish. It was Perfect! Chef Lam also stopped by our table, sat with us and told us how he bought the restaurant in 2000, was classically trained in Italian and French cooking, and tries to keep his menu local and sustainable. Now Dessert! :-) The desserts included Lychee Shaved Ice with Coconut and Almond Tofu, Brandy Cherry, and Ginger Candy, and Croft 10 yr. Tawny Porto. Just when we thought we were finished for the evening, we received more surprises! Three desserts: Warm Chocolate Torte, Banana Bread Pudding, and an Iron Skillet Chocolate Cookie. Simply amazing! Hope to see you at Liana's Trendy Lime 1st year anniversary Butterfly Restaurant party September 10! |