FOR EARTH DAY AND EVERY DAY, THE GLORIA BARRON PRIZE FOR YOUNG HEROES
ENCOURAGES KIDS TO SAVE THE PLANET
The Gloria Barron Prize for Young Heroes celebrates inspiring, public-spirited young people from diverse backgrounds all across North America. Established in 2001 by author T.A. Barron, the Barron Prize annually honors 25 outstanding young leaders ages 8 to 18 who have made a significant positive impact on people, animals or the environment. The top fifteen winners each receive $5,000 to support their service work or higher education. For more information, visit www.barronprize.org
Apply The Barron Prize welcomes applications from public-spirited young people who are, on our April 15 deadline:
Alison age 17, California
Alison founded Purses for Primates, a non-profit that has raised over $27,000 to protect orangutans and their shrinking habitat. She collects gently-used handbags from across the U.S., resells them at fundraising events, and donates 100% of the proceeds to Orangutan Outreach, a New York City-based conservation group. She is a founding member of the group’s extensive children’s program, Forest School 101, and serves as the program’s current ambassador.
Delaney age 16, Florida
Delaney founded The Sink or Swim Project to educate young people and adults about the growing risks of global warming and sea level rise. A resident of Miami, where sea level rise is already evident, she gathered data from places like NASA and NOAA to create several PowerPoint presentations, which she has delivered to over 10,000 children, senior citizens, and policy makers. National Geographic recently recorded one of her presentations for their Years of Living Dangerously TV show, to air later this year.
Hannah age 15, Florida
Hannah invented a device that converts the kinetic energy of ocean tides into usable electricity. Her BEACON -- Bringing Electricity Access to Countries through Ocean eNergy -- is made from 90% recycled materials easily found throughout the world, including 2-liter bottles and recycled spoons. The device costs $12 to make and can produce enough electricity to power an LED light bulb. Hannah envisions BEACON being used in developing countries to power desalination pumps (for fresh water), run centrifuges (to test blood), and power electric buoys (for maritime navigation).
Martin age 15, New York
Martin created Save the Seals, a campaign to raise awareness about the plight of harp seal pups and the Arctic ecosystem as a whole. He has raised nearly $17,000 for the Humane Society of the United States’ Protect Seals program by creating and selling seal-themed crafts. He has made over 4,000 bracelets and over 3,000 polymer clay seals that he uses in his key chains, ornaments, and figurines. In selling his wares at craft shows, Martin speaks with hundreds of people about the seal hunt, its causes, and its cruelty. He explains that 98% of the seals killed are under three months of age, not yet able to swim or walk and helpless in the face of hunters.
Maya age 17, Ontario, Canada
Maya created 400 PPM, a documentary film that tells the story of her expedition to the Arctic where she witnessed climate change firsthand. She titled her film for the 2013 atmospheric measurement of carbon dioxide at 400 parts per million (ppm), the highest levels in more than 2.5 million years. Her film focuses on the Arctic’s Inuit people, whose lives have been dramatically impacted by a warming climate and melting ice. She produced her film through STAMx Youth Inc., a non-profit she founded to use Science, Technology, Arts, and Math to empower young people to take action against climate change.
Story age 17, Washington
Story created Kids4Wolves to educate young people about wolves and to promote coexistence between wolf advocates and those who oppose wolf recovery. She does much of her outreach online via her website’s blog and Instagram account, where nearly every day, she posts facts, photos, and wolf updates for nearly 20,000 followers.
Xerxes age 17, New York
Xerxes led a four-year project to mitigate water contamination caused by a farm’s animal waste leaching into New York City’s public reservoir system. He overhauled the farm’s vast gutter and sewer network to redirect two tons of manure each year. His work at Muscoot Farm, a 777-acre county-run farm populated by rare breeds of cows, pigs, and chickens, also included clearing entire fields of invasive plants and protecting native bird species. Additionally, he and his team of 125 volunteers created a ¼ mile educational nature trail and constructed a hands-on environmental learning center to serve the farm’s 135,000 visitors each year.
Desmund age 13, California
Desmond created Protecting Our Birds in order to preserve and create bird habitat, especially in urban settings, and to educate others about ways to help birds. For the past four years, he has built and monitored bluebird nesting boxes, with his 21 boxes producing 163 fledglings this year.
He has presented talks for Audubon chapters, schools, and libraries, reaching nearly 1,000 people. He raised nearly $1,000 to protect a local canyon and wildlife corridor by photographing as many species of birds as he could in one day and collecting donations from Audubon Society members for each bird photographed.
Hannah age 13, Georgia
Hannah has created a number of initiatives to inspire others to join her in protecting animals and the environment. As a ten-year-old, she raised several thousand dollars in a single evening for the non-profit Save the Horses by organizing a movie night attended by over 300 people.
She has created a presentation about plastics pollution and has shared it with nearly 1,000 people, including the Governor of Georgia. She has also convinced a number of local restaurants to switch to an “upon request” policy regarding plastic drinking straws and drink covers.
Isabella and Willow age 10, Colorado
Twins Isabella and Willow founded Kids Saving Elephants to educate others about the plight of African elephants and to raise money to help fight the ivory trade. They have raised thousands of dollars by selling their handmade elephant greeting cards, lemonade, and cookies at the Aspen Music Festival and Saturday Market each summer, spreading their conservation message to hundreds of people.
PITTSBURGH: Chatham University today announced a new awards program and scholarship for high school and community college students that celebrates the legacy of scientist, author, environmentalist and Chatham alumna Rachel Carson, class of 1929.
The Rachel Carson Healthy Planet Award will be awarded to one deserving student nominated from each high school and community college throughout the United States, who embodies the spirit of Rachel Carson in his or her dedication to sustainability and community development. Healthy Planet Award recipients will also receive preferred consideration for the Rachel Carson Scholarship, a full-tuition scholarship to attend Chatham University.
“Rachel Carson has been an inspiration and a catalyst for Chatham’s embrace of sustainability in our mission, our programs and throughout the larger university,” said David Finegold, president of Chatham University. “The Rachel Carson Healthy Planet Award & Scholarship was created to honor and extend her legacy, inspiration and impact to a new generation of leaders who will help complete her vision of healthier people and a healthier planet.”
Carson rose to prominence with her book, Silent Spring, as a trailblazing voice questioning the resulting impact of pesticides on people, animals and the environment. This call to attention was a catalyst of the environmental movement that has helped bring awareness and action to the ecological programs our planet faces, and led to her selection as one of Time Magazine’s most influential people of the 20th century.
Award & Scholarship Details
Winners of the Rachel Carson Healthy Planet Award will receive a a special edition of Carson’s book Silent Spring, a certificate of achievement, a $5,000 merit scholarship to attend Chatham University, and an invitation (with discounted price) to Chatham’s Sustainable Leadership Academy, scheduled for July 30-August 5, 2017. The deadline for nominations is April 2, 2017. For more information about the award or to nominate a student, visit www.chatham.edu/rachel-carson-award.
Healthy Planet Award recipients will also receive preferred consideration for the Rachel Carson Scholarship, a full-tuition scholarship to attend Chatham University. The scholarship is awarded each year to one new first-year student and one new transfer student from a community college. Applicants must meet all scholarship requirements and be accepted to Chatham in order to qualify for a scholarship interview. The deadline for the scholarship is April 1, 2017 for community college students and November 1, 2017 for high school seniors. More information is available at www.chatham.edu/scholarships.
Carson’s work also inspired Chatham’s commitment to advancing sustainability education, implementation and research. Carson’s thinking and devotion to improve the world are just two of the qualities Chatham’s Falk School of Sustainability & Environment works to bring to life through its students. Housed at Chatham’s Eden Hall campus, the world’s first academic community built from below the ground up for the study of sustainability, the Falk School offers academic programs dedicated to producing professional sustainability leaders. Programs currently being offered at the bachelor’s and master’s levels include: Bachelor of Sustainability (BSUS), Master of Arts in Food Studies (MAFS), Master of Sustainability (MSUS) and the dual-degree Master of Sustainability-Master of Business Administration (MSUS-MBA).
About Chatham University
Chatham is the alma mater of environmental icon, Rachel Carson, and is recognized today as a leader in sustainability and environmental education perennial named to top green college lists and is ranked in the top five nationally for sustainability achievements in the Sustainability Tracking, Assessment & Rating System™ (STARS), placing us as one of the top 5 highest ranked colleges in the world. Chatham is also home to the Falk School of Sustainability & Environment, and in 2014 opened Eden Hall Campus, the first campus in the world built from the ground up for the study of sustainability. More information at www.chatham.edu.
Created for Zin lovers by Zin lovers, Zinfandel Advocates & Producers (ZAP), a non-profit 501(c)(3) association, brings Zinfandel education and appreciation to the public each year at their annual ZinEX event. ZAP’s mission is to advance knowledge of and appreciation for American Zinfandel and its unique place in our culture and history. Members include winegrowers, winemakers and wine enthusiasts. We at Gratitude Gourmet greatly enjoy attending the Grand Tasting. More information about ZinEX and Tickets here: ZinfandelExperience.com
Pereg Natural Foods (pereg-gourmet.com), debuts a new line of Kaňiwa (babyquinoa), an excellent source of complete protein and amino acids, exceptionally high in iron and is gluten-free, and offers a nutrient rich food for breakfast, lunch and dinner.
Baby Quinoa – 5 ounce boxes & resealable 16 oz. bags
Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly. Kañiwa is actually easier to process due to the absence of saponins. (Note that all quinoa from Pereg is pre-rinsed and ready to cook from the package.) Another advantage kañiwa has over quinoa is that it’s an even better source of iron. Retail: 5 oz. boxes ($3.57); Re-sealable 16 oz. bags ($5.50).
If you like Italian Oven Made Pizzas with healthy and delicious vegetarian options where you can sit by an outdoor fire, you must go to Rise Pizzeria which just opened in Burlingame, California. Owners Omid Zahedi and his wife Susan Payrovi, teamed up with Chef Justin Nilson to design a pizza-centric menu prepared with fresh, seasonal, often locally sourced ingredients.
Zahedi has fifteen plus years of hospitality industry experience. Susan Payrovi is a physician who practices integrative and functional medicine at Stanford and brings a commitment to serve "real food" with all non-GMO ingredients, many organic, and no soda fountain (thus no high fructose corn syrup). Chef Nilson's career includes work at venues from coast to coast, among them Wolfgang Puck's Postrio in San Francisco and multiple properties opened by acclaimed Las Vegas-based chef Elizabeth Blau.
The kitchen at Rise Pizzeria has two 5,000 pound custom designed wood-fired ovens handmade by artisan Mario Acunto in Naples, Italy, shipped thousands of miles to Oakland, and then trucked to Burlingame. They have been named Foozi and Nonni in honor of the proprietor's mothers.
We enjoyed two excellent, flavorful pizzas for dinner along with a Farro side and wine and house-made lemonade:
. Funghi (mixed mushroom): panna, taleggio, fontina, Parmesan, thyme
. Medjool date + chèvre (goat cheese): panna, mozzarella, Parmesan, red onion, chives
We recommend you check out, Rise Pizzeria - an enjoyable comfortable spot to enjoy innovative Neapolitan-inspired pizzas!
Charles Krug is one of the most enchanting St Helena Napa Valley Wineries to explore because of its beautiful and enchanting history, property and Wines. We visited during the holidays using the most wonderful book: St Helena little book of Big Experiences offering 25 experiences which include wine tastings, future barrel tastings and hotel stays. http://experiencesthelena.com/
Charles Krug and Hall Winery were the first two experiences and they are a must see! Make sure to make reservations ahead of time. Pictures are below.
At Charles Krug we enjoyed all the Reserve Tastings and the Barrel Tastings (2015 vintage selection Cabernet Sauvignon 100% Cabernet from Slinson Vineyard in Yountville and 100% Petit Verdot from Lincoln vineyard in Yountville).
Enjoy the Visit!
The Culinary Institute of America (CIA) opened The Restaurant at CIA Copia in Napa California, and Gratitude Gourmet experienced a great Dinner this week!
The Restaurant Concept offers Tapas/Dim Sum Style Dining with a variety of options to choose from.
I chose a glass of Luna wine and these vegetarian options, and asked the Chef if a special vegetarian option could be prepared and he prepared 2 special delicious dishes: Roasted Cauliflower with pine nuts and raisins, and Mushroom Tartine with woods, trumpet, and chanterelle!
. Three Spreads, rosemary flatbread with Harissa Hummus, Eggplant, mint and cucumber yogurt
. Romaine hearts, Meyer lemon goddess
. Roasted Califlower with pine nuts and raisins
. Charred Carrots, cumin yogurt
. Mushroom Tartine . Woods trumpet and chanterelle
. Creme Fraiche Ice Cream
** As a Tip sit at the Bar watching the Chefs work their Magic! Cheers!!
Beth Dooley's IN WINTER'S KITCHEN: Growing Roots and Breaking Bread in the Northern Heartland demonstrates that a locally sourced winter diet is more than a possibility: it can be healthy, community-based, economically just, delicious, and can provide essential food solutions for the whole country.
Below are two vegetarian recipes from the Book: Applesauce and Cranberry Sauce. Enjoy and Happy Holidays!
MAKES ABOUT 1 QUA R T
To vary the sauce, add a cinnamon stick and a little freshly grated nutmeg.
2 pounds apples, peeled, cored, and coarsely chopped
1⁄2 cup apple cider
1 to 2 tablespoons honey or maple syrup, to taste
Put the apples and cider into a large saucepan and set over high heat. Bring to a boil, reduce the heat, and simmer until the apples are very tender and the sauce is thick, about twenty minutes. Cool a little and sweeten to taste with the honey or syrup.
APPLES SAVORY APPLESAUCE VARIATION:
Omit the honey or syrup and add 1 to 2 tablespoons chopped fresh sage or a sprig of fresh rosemary.
APPLE BUTTER: Continue cooking the sauce over low heat, stirring occasionally so that it doesn’t stick to the bottom of the pot, until very thick and caramel colored. Depending on the quantity of sauce in the pot, this may take anywhere from twenty minutes to an hour.
MAKES ABOUT 2 CUPS
Do not add the sweetener until after the berries have popped open, as it will make them tough. This sauce keeps beautifully in a covered container in the refrigerator.
Add a chopped apple or pear for variety.
3 cups fresh cranberries, rinsed and sorted
1⁄2 cup apple cider or orange juice
1⁄2 cup sugar, honey, or maple syrup, to taste
In a medium saucepan, bring the cranberries and cider or juice to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes.
Stir in sugar, honey, or maple syrup to taste—about half a cup should be plenty.
Constantin Bisanz, a health enthusiast, avid athlete and Austrian entrepreneur Constantin Bisanz founded ALOHA in January 2014 with a mission to help others live healthier, happier lives. Products are: Non GMO, Gluten Free, Dairy Free, Soy Free, Vegan and have NOTHING artificial
Check out Aloha's Recipe for Vegan No-Churn Pumpkin Ice Cream
Serves Four to Six
1 cup pumpkin puree
1 serving ALOHA Vanilla Protein
1 teaspoon pumpkin pie spice
1/4 cup agave, honey, or stevia - adjust to desired sweetness
1/2 teaspoon vanilla extract
1 cup cream from the top of a can of coconut milk (full fat is best)
Optional topping: ALOHA Superfood Chocolate
Combine all of the ingredients in a mixing bowl and blend well. Place the mixture in your freezer for at least an hour. Scoop and enjoy! It will last about a month if stored in your freezer.
Photo Credit: Erin McCulloch
A Survey of 2,056 U.S. adults ages 18 and older conducted by Harris Poll reveals that Americans overwhelmingly chose Chocolate Chip as their favorite homemade holiday cookie (31 percent). Finlandia Imported Butter is made with non-GMO ingredients according to European standards and contains no artificial ingredients or added hormones.
Crispy Chewy Chocolate Chunk Cookies
This recipe makes a smaller batch than a traditional chocolate cookie recipe. It can be doubled with no problems. Makes about 16 cookies.
By Nicole Gaffney (ColeyCooks.com)
The Liver is the seat of our overall health and wellness and the health of nearly every organ is intimately connected with our liver. A healthy liver is essential to a fully functioning body, but our modern sedentary lifestyle and unhealthy eating habits can truly damage the liver--and damage our health overall.
A silent health crisis is impacting one-third of the American population---nonalcoholic fatty liver disease (NAFLD). Because its symptoms often don't manifest until the liver is seriously compromised, many people are not aware that they are at risk. Did you know that if you have fatty liver disease, you are more likely to develop cardiovascular disease (heart attack and stroke), and potentially several devastating conditions such as liver cirrhosis and liver cancer? Did you know that fat is as dangerous as alcohol to the liver?
Award-winning dietitian Kristin Kirkpatrick and hepatologist Dr. Ibrahim Hanouneh have teamed up for a life-changing program that will help you achieve optimal health. Skinny Liver's four-week program shares the steps you can take to get your liver health back on track, with everything from exercise to healthy eating and other lifestyle changes--along with delicious liver-friendly recipes. Written by two experts in the field and based on the latest research, Skinny Liver is an authoritative, easy-to-follow guide to health and wellness, not just for your most essential organ, but for your whole body.
Okane, the Japanese izakaya in SoMa recently received the Bib Gourmand from Michelin. The sister and neighbor of the Michelin-starred Omakase, Okane has become a very popular destination for stellar yet casual Japanese cuisine. As a Vegetarian you can also find a wide variety of options. Vegetable Ippin includes:
. Stewed Hijiki Seaweed (carrot, shitake, lotus root)
. Spinach with Sesame Mousse
. Cucumber and Daikon Salad - served with shiokombu dressing
. Bok Choy with Sesame Mousse
. Fried Lotus Root Chips wasabi mayo
. Grilled Shitake Mushroom served with ponzu sauce ***** this is absolutely delicious!!!
. Agedashi Tofu (momiji oroshi, chive, tentsuyu served in a clay pot
Check out the latest pics from our Gratitude Gourmet visit to Okane for a Sake Social. Cheers!
Purple Heart Wine is a cause-based brand started by C. Mondavi & Family, in collaboration with winemakers David Grega and Ray Coursen, a Vietnam veteran. Each year, the brand makes a generous donation to the Purple Heart Foundation, an organization that supports veterans in need of employment, medical assistance and so much more when they return home.
The 2014 wine is an exceptional blend of Merlot and Cabernet Sauvignon from Napa Valley. It boasts aromas of mulberries, plums and blackberries with hints of black licorice and a long velvety mouthfeel. Your loved ones will truly enjoy this luxurious red blend and you will have peace of mind knowing you gave something to a veteran.
Epicurious, one of the most trusted voices in food, announced the launch of a new collection of custom designed wines – Epicurious Wine - for people who love to cook, use great ingredients, and want to make sure their wine works just as well in their wine glass as it does in their pan sauce.
Carefully blended in Sonoma, CA by award-winning winemaker Linda Trotta and Epicurious staff, the signature varietals include a robust Cabernet Sauvignon as well as a delicate Chardonnay. In conjunction with the wine’s development and release, Epicurious whipped up custom recipes featuring these new wines, food & wine pairings, and more. Cheers!
Check out this Recipe for Red Wine Braised Cabbage and Onions! Cheers and Enjoy!
YIELD Makes 8 to 10 servings
ACTIVE TIME 1 hr TOTAL TIME 2 3/4 hr
Looking for delicious dessert options for the holidays? Why not go beyond the traditional pies, cookies and cakes, and offer noosa yoghurt!
noosa yoghurt, a unique combination of sweet and tarte taste plus a thick, velvety texture has warm and festive flavors including: Pumpkin, Vanilla and Mexican Chocolate – all of which are great dessert alternatives. Enjoy!
Who wouldn’t love a personalized cutting board to use and display in their kitchen?!! You choose the name/message and Stamp Out http://stampoutonline.com/ will customize a cutting board just for you or that special someone on your list! Made with natural wood and no two boards look alike. Use the flat side for cutting and the engraved side for display. $22-$50. See more at: http://www.stampoutonline.com/collections/cutting-boards
Cru is a great new Redwood City, California wine bar, retail merchant and café created by Donato Scotti, the chef/owner of Donato Enoteca (Redwood City) and Desco (Oakland). For this new venture, Scotti has teamed up with Certified Sommelier and partner Eric Lecours and General Manager Jesus Ernesto Mendoza who previously worked with Charlie Trotter in Las Vegas and Los Angeles.
Artisan wines are available by the glass, bottle, case and for shipment is offered along with a European style café menu that includes Roman style pizza by the slice, croissants, snacks and specialty coffee from Gianni Frasi of Giamaica Caffè in Verona specifically imported for Cru. Check out the daily Aperitivi & Happy Hour from 3:00 to 6 p.m. The 50-seat dining room has a comfortable "rustic and modern" décor, a custom built metal structure over the bar reminiscent of train tracks; reclaimed redwood table tops, and wine display cabinets, and a 1961 Faema espresso machine.
Gratitude Gourmet visited Cru this week for dinner and enjoyed all the following selections. Pictures are Below.
. Duval-Leroy Brut Reserve
. Boquerones . Spanish White Anchovies
Pizza Al Taglio:
. Romana tomato anchovies pantelleria
. Verdure roasted vegetables basil and ricotta
. 2013 Turley California Zinfandel Old Vines
. 2013 Melville Sta Rita Hills Pinot Noir Estate
. 2014 Hourglass Napa Valley Red HG III . Cabernet Merlot Petit Syrah California
. 2014 Feraud Brunel Rasteau grenache France
Cheese Plate included assorted cheeses including:
. Parmigiano Reggiano 36 months
. Manchego 12 months
. Bread Pudding Marsala and creme anglaise - so DELICIOUS!!!
It’s a cookbook unlike any other -- part memoir, part recipe book, LEO TOLSTOY: A VEGETARIAN’S TALE. Exploring the mid-life conversion to vegetarianism of one of the world’s most famous authors invites readers to step back in time and dine on the family recipes of Tolstoy, the author of War and Peace and Anna Karenina as well as one of the world’s most preeminent vegetarians, is now available in e-book and in print, just in time for holiday gift-giving.
More than 100 years after his death, Leo Tolstoy’s novels continue to captivate readers with their fresh and modern attitude towards personal and national morals and ethics. Tolstoy’s personal life was a constant pursuit of respect and kindness towards both humans and animals. To that end, he eventually adopted a vegetarian lifestyle, feeling that it was wrong to ask animals to sacrifice their lives for the sake of his dinner. However, he still insisted that his household find ways to prepare delicious and satisfying meals without using meat.
Tolstoy’s wife Sophia Andreevna collaborated with her kitchen staff to create recipes that would satisfy Tolstoy and their family and friends. Eventually, Stepan Andreevich Bers, Sophia’s brother, collected and published her recipes in a private “Cookery Book” as a gift to her. LEO TOLSTOY: A VEGETARIAN’S TALE features Sophia’s original recipes updated for modern cooks as well as personal anecdotes and delightful illustrations of Tolstoy’s life.
Those who purchase the E-Book version will find it equipped with hyperlinks, which will take readers to passages in Tolstoy’s books where those dishes are referenced.
This is a book that will appeal to fans of Tolstoy and Russian literature as well as those who follow or wish to explore a vegetarian lifestyle.
Looking for some new holiday treats?
Savannah Bee has combined crystallized Wildflower honey and organic Peruvian cocoa powder to make a unique holiday treat – Whipped Chocolate Honey! When combined, these two ingredients provide a sweet, silky spread that’s great for holiday cookies, warm biscuits, or a topping for waffles or cakes.
Stoneridge Orchards offers an array of all-natural Montmorency Cherries, Blueberries and Strawberries, dipped in delicious chocolate for a sweet, fruity treat. Each can be served on its own, or incorporated into an easy dessert platter when entertaining. Check out the Chocolate Cherry Decandence Recipe here. Enjoy!