This week Manhattan Lincoln and Chef Wolfgang Ban of Seasonal and Edi & The Wolf hosted a special Dine and Drive event, showcasing the all new Lincoln 2012 MKZ Hybrid. Guests enjoyed delicious hand-picked wine paired with small appetizers by Chef Ban upon arrival and were able to walk around and car-gaze at Manhattan Automobile Company.
Appetizers included porkbelly, beef tartar, king crab, oysters, tomato bread with basil, and beet gazpacho. Some of the wines accompanying the dishes include Steininger Riesling Sekt, Forstreiter Gruner Veltliner Grand Reserve 2010, and Wieninger Pinot Noir Select 2008, just to name a few.
On their continued mission to support the growing urban farm culture and sustainable farming methods, Slow Food Miami brings you the “Grow Your Dinner” event under the stars in a collaborative effort with Green Railway Organic Workshop (GROW) to host the event. Taking place on Saturday, November 12th, at the Workshop’s urban farm, the dinner will include a homemade Vietnamese dinner made by GROW’s Director of Education, Thi Square, and an exclusive tour of the Workshop’s burgeoning urban farm.
Seventy of L.A.’s finest cheese makers, cupcake bakers and chocolatiers gathered October 23rd and 24th in a celebration of handmade, local and sustainable cuisine that took place in the historic Cooper Building downtown.
A budget-foodie’s dream, Artisanal L.A. provided thousands of hungry Angelenos the chance to sample food and spirits, shop, take part in hands-on workshops, and listen to expert panels on topics ranging from craft beer to eco-friendly caviar to the difference between “sustainable” and “organic”—all for just $10.
If witnessing the sheer passion of the local vendors, who artfully designed not only their gourmet fare, but their irresistibly inviting display tables, wasn’t enough of a draw on its own, then certainly the plethora of innovative treats—think jalapeno cotton candy, fig and port butter, and clementine olive oil—was well worth fighting Downtown L.A. traffic.
The Swapaholics took over Boston last Thursday night, this time at the Center for Arts at the Armory in Somerville. Local fashion lovers came out in droves to scavenge through the 20-plus racks of goodies that the Swapaholics gals had carefully selected for them. To get in, each attendant had to bring a bag of unwanted items-- dresses that never got enough face time, shoes that were just a tad too small, a scarf that never seemed to go with anything, and POOF! After a little friendly pushing and rummaging, participants left with "new" clothes, all without spending more than the cost of a ticket.
"Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs."
Our Common Future: Report of the Brundhand Commission (1987)
In today's economy, Green is the new Black. With investments in other economic areas dwindling, the one area of growth and investment interest has been in "greening" projects. And why not? We have all seen the images of the icecaps melting, the polar bears drowning, and we are constantly told to make sure we reduce our carbon footprint. Some of us separate our trash into recyclable containers, buy energy efficient lightbulbs, shop with reusable bags and may have even watched Al Gore's An Inconvenient Truth.
There are a lot of restaurants in New York touting organic, locally grown food. There aren’t so many restaurants that have their very own farm supplying them.
75 Washington Place
at 6th Avenue
New York, NY 10011
Blue Hill is just such a restaurant. What would seem like just another organic eatery in Greenwich Village is something more. The restaurant owners are refurbishing the Blue Hill Farm to supply their restaurant with personally chosen ingredients, (rustic ingredients are already chosen form several farms throughout the New England region.) While the family farm is still in early stages of production, it already supplies the several restaurants under the Blue Hill name with grass-fed meats, vegetables and fresh milk.