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robertogreco + food   531

Umamicatessen - Umami Restaurant Group
umami  restaurants  losangeles  food  from delicious
26 days ago by robertogreco
Kinfolk Magazine - Kinfolk
"Kinfolk is a growing community of artists with a shared interest in small gatherings. We recognize that there is something about a table shared by friends, not just a wedding or once-a-year holiday extravaganza, that anchors our relationships and energizes us. We have come together to create Kinfolk as our collaborative way of advocating the natural approach to entertaining that we love. Every element of Kinfolk—the features, photography, and general aesthetics—are consistent with the way we feel entertaining should be: simple, uncomplicated, and less contrived. Kinfolk is the marriage of our appreciation for art and design and our love for spending time with family and friends."
kinfolk  lcproject  glvo  dinnerparties  supperclubs  leisurearts  relationships  community  lifestyle  magazine  food  design  culture  photography  entertaining  from delicious
7 weeks ago by robertogreco
Sunday Soup | An international network of meal-based micro-granting initiatives
"The Soup Grant is a grassroots model for funding small to medium sized creative projects through community meals. The basic formula is that a group of people come together to share a meal and that meal is sold for an affordable price. All the income from that meal is given as a grant to support a creative project. Grant applications are accepted up until the meal, everyone who purchases the meal gets one vote to determine who receives the grant. The grants are completely unrestricted and will be awarded at the discretion of the customers. Granting projects affiliated with Sunday Soup in different cities operate based on their own needs and context. The meals are more or less elaborate in different places and some people have presentations by potential grantees or past grantees as part of the event. Please check the individual profiles for more information."
sundaysoup  microgrants  glvo  art  food  grants  chicago  funding  microfinance  fundraising  from delicious
7 weeks ago by robertogreco
Conflict Kitchen
"Conflict Kitchen is a take-out restaurant that only serves cuisine from countries with which the United States is in conflict. The food is served out of a take-out-style storefront that rotates identities every six months to highlight another country.  Each iteration of the project is augmented by events, performances, and discussions that seek to expand the engagement the public has with the culture, politics, and issues at stake within the focus country. These events have included live international Skype dinner parties between citizens of Pittsburgh and young professionals in Tehran, Iran; documentary filmmakers in Kabul, Afghanistan; and community radio activists in Caracas, Venezuela."
kabul  tehran  iran  caracas  venezuela  afghanistan  restaurants  culture  politics  food  pittsburgh  from delicious
9 weeks ago by robertogreco
BBC News - Japan's obsession with perfect fruit
"Giving fruit as a gift is a common custom in Japan. But this fruit is not your normal greengrocers' produce, complete with bumps, bruises and blemishes. The pick of the crop is grown with exquisite care and attention to detail - and commands an eye-watering price when it comes to market."
2012  gifts  food  culture  fruit  japan  from delicious
10 weeks ago by robertogreco
Don’t Mock the Artisanal-Pickle Makers - NYTimes.com
"When it comes to profit and satisfaction, craft business is showing how American manufacturing can compete in the global economy. Many of the manufacturers who are thriving in the United States (they exist, I swear!) have done so by avoiding direct competition with low-cost commodity producers in low-wage nations. Instead, they have scrutinized the market and created customized products for less price-sensitive customers. Facebook and Apple, Starbucks and the Boston Beer Company (which makes Sam Adams lager) show that people who identify and meet untapped needs can create thousands of jobs and billions in wealth. As our economy recovers, there will be nearly infinite ways to meet custom needs at premium prices."

[See also in Japan: http://online.wsj.com/article/SB10001424052970204542404577157290201608630.html?mod=WSJ_Magazine_LEFTSecondStories ]
detail  2012  quality  generalists  specialists  handmade  glvo  nyc  food  crafteconomy  small  scale  bespoke  brooklyn  entrepreneurship  craft  from delicious
february 2012 by robertogreco
Panda Express Takes Sweet And Sour Beyond The Food Court : The Salt : NPR
"…points to success of Sriracha…says Americans are craving a flavor profile Panda's well-positioned to provide.

"The spiciness, that teriyaki flavor. Those different types of sour & tart & tangy…really starting to become more appealing. In fact, if you just look at the kids' aisle for candy…that's most of the types of food we see. Very tart & sour flavors are what kids are looking for."

So are older kids, like college students who routinely devour Korean food & seek out Korean-influenced frozen yogurt, like Pinkberry. It's reflective of a changing American palate. Tristano says there are about 40,000 Asian restaurants in US that represent about 13% of all full service sales.

"Compared to Italian at about 11%," he observes. "Now Italian used to be larger than Asia, but the 2 have flipped over the past 2 years."

…admits "Asian" seems like ridiculously broad category compared to Italian, but it's in Panda's interest to play up pan-Asian approach; 1 stop for Chinese, Korean & Thai."
2012  restaurants  sriracha  chinese  korean  thai  us  asian  food  trends  pandaexpress  from delicious
february 2012 by robertogreco
A Taste of Vietnam on Vimeo
"We were invited last month to explore the food in Vietnam. This is that two week trip condensed into three minutes. Enjoy."
food  video  asia  travel  vietnam  from delicious
february 2012 by robertogreco
Made Better in Japan - WSJ.com
"For decades, Japan simply imported the wares of foreign cultures, but recession has led to invention. The country has begun creating the finest American denim, French cuisine and Italian espresso in the world. Now is the time to visit."

"During the robust economy of the '80s, Japan's exports ruled, and the country would import the best that money could buy from the rest of the globe, including Italian chefs and French sommeliers. Which made Japan an haute bourgeoisie heaven where luxury manufacturers from the West expected skyrocketing sales forever.

But now 20-plus years of recession have killed that dream. Louis Vuitton sales are plummeting, and magnums of Dom Pérignon are no longer being uncorked at a furious pace. That doesn't mean the Japanese have turned away from the world. They've just started approaching it on their own terms, venturing abroad and returning home with increasingly more international tastes and much higher standards…"

[See also Stateside: http://www.nytimes.com/2012/02/19/magazine/adam-davidson-craft-business.html ]
daikisuzuki  engineeredgarments  hyperspecialization  hospitality  hotels  apprenticeships  tiny  small  quintessence  shuzokishida  restaurants  kansai  tokyo  hitoshitsujimoto  realmccoy's  nylon  magazines  jeans  craft  coffee  denim  detail  perfection  food  fashion  lifestyle  economics  luxury  japan  scale  from delicious
february 2012 by robertogreco
designswarm thoughts » Blog Archive » Unexportables
"As I walked through the markets of Hong Kong, staring at jade jewellery & Angry Birds paraphonalia, it occured to me that I could order everything on eBay or Amazon. The foreign land’s treasures have been globalised to a point of total consumer disinterest. The only thing that was left to consume was food & architecture…

Could it be that When you are drowning in a digital culture that says that social is everything then you might forget what makes you special? When Amazon and every ad banner online knows what you like, what happens if you forget what you like. Anti-consumption…

When you can be anywhere, you have to celebrate where you are right then and there. That’s luxury.

True affirmation of identity and uniqueness has become tricky when you are constantly forced into relationships with “friends”, Groupon deals and “other people also bought this” prompts. Perhaps travel and food, as sensorial experiences that one cannot share, will become even more prized than they are now."
ebay  amazon  transferability  nontransferable  transference  postnational  homogeneity  experienceasproduct  anti-consumption  experience  uniqueness  travel  globalization  2012  kevinslavin  digitalnow  now  place  nomadism  nomads  neo-nomads  identity  via:preoccupations  food  luxury  from delicious
february 2012 by robertogreco
Waldo Jaquith - On the impracticality of a cheeseburger.
"Further reflection revealed that it’s quite impractical—nearly impossible—to make a cheeseburger from scratch. Tomatoes are in season in the late summer. Lettuce is in season in spring and fall. Large mammals are slaughtered in early winter. The process of making such a burger would take nearly a year, and would inherently involve omitting some core cheeseburger ingredients. It would be wildly expensive—requiring a trio of cows—and demand many acres of land. There’s just no sense in it…

There’s some fundamental good in eating honestly, I think. Of knowing where your food comes from—raising it yourself, when you can—and trying to eat foods that could theoretically have existed a century ago. But you can’t take that but so far, or else the whole thing breaks down. As Carl Sagan wrote in Cosmos, “If you wish to make an apple pie from scratch, you must first invent the universe.”"
locavores  local  2011  waldojaquith  cooking  seasonal  sustainability  cheeseburger  food 
february 2012 by robertogreco
INSPIRE / NEWS & ARTICLES | Design Indaba
"Besides gearing up for World Design Capital 2012, Helsinki is undergoing a food revolution enabled by the temporary, experimental nature of pop-up restaurants."
2012  trends  temporary  pop-uprestaurants  pop-upcafes  restaurants  food  international  finland  helsinki  popup  pop-ups  from delicious
january 2012 by robertogreco
Interview: Evan Kleiman on Food - Events - Dwell
"The host of the public radio show Good Food, founder of Slow Food in Los Angeles, and owner of the heavenly L.A. institution Angeli Caffe, Evan Kleiman joins forces with Dwell to co-curate Square Meal Sunday at Dwell on Design."
2011  craft  evankleinman  losangeles  food  design  from delicious
december 2011 by robertogreco
An eightfold path of Sylvianess - Bobulate
"4. Talk to everybody. All the time. About everything.
In the last three years, I have 1,200 emails from Sylvia. And half of those emails are her telling me about some other conversation she’s having – something fascinating she learned, someone she went to lunch with, someone I should look up. She was at the center of this constant circle of communication. And that was not only a very canny business strategy, but it was also a source of personal power: The power to transform people’s lives, and transform not just the lives of people she knew, but the lives of people who experienced the world she made.

I’m really trying hard to figure out: how do you be like Sylvia in that way, really embrace all the people around you?"
lizdanzico  inspiration  love  conversation  listening  understanding  interestedness  communication  email  people  sylviaharris  cv  toaspireto  sharing  learning  2011  life  living  glvo  work  meaningmaking  food  from delicious
november 2011 by robertogreco
At Home Mushroom Growing Kit Produces Pearl Oyster Mushrooms
"The At Home Mushroom Growing Kit grows approximately 1 1/2 lbs of pearl oyster mushrooms straight of a recyclable box using soil made of “100% recycled coffee grounds”.

"This kit has everything you need to grow delicious oyster mushrooms in your home. Even if you don’t have a green thumb, this process is pretty much idiot-proof. Open the box. Place the box on a window sill where it’ll get some sun. Use the mister bottle to spray water on the soil twice a day. In about 10 days, you’ll have a crop of mushrooms ready to harvest! Each box will yield at least two crops of mushrooms, but some folks have been lucky enough to get as many as four!""
mushrooms  food  edg  gardening  classideas  glvo  from delicious
november 2011 by robertogreco
Asian Noodles: History, Classification, Raw Materials, and Processing
cooking  asian  noodles  food  srg  edg  history  classification  from delicious
october 2011 by robertogreco
California bellies up to the bar for infused liquor - Political Blotter - Politics in the Bay Area and beyond
"Cocktail lovers can rejoice, as California Jerry Brown today signed a bill ending the state’s ban on infused alcoholic beverages.

SB 32, by state Sen. Mark Leno, D-San Francisco, updates state law to recognize the widespread artisanal practice of infusing small amounts of alcohol with fruits, vegetables, herbs or spices for use in cocktails. The fight for the bill dates back to early last year, when state liquor regulators started cracking down on Bay Area bars."
law  prohibition  california  2011  via:mattarguello  liquor  food  drink  alcohol  from delicious
october 2011 by robertogreco
How to Make Vietnamese Coffee - Kasia Cieplak-Mayr von Baldegg - Video - The Atlantic
"Learn how to make Vietnam's signature caffeinated treat in just under three minutes, with this charming "video recipe" from documentary filmmaker Eric Slatkin."
coffee  vietnam  srg  glvo  drink  food  totry  from delicious
september 2011 by robertogreco
Food | KCET
Nice redesign  of the KCET food page
kcet  food  socal  losangeles  cooking  restaurants  recipes  srg  glvo  from delicious
september 2011 by robertogreco
Bittman - Home Cooking with Ferran Adria - NYTimes.com
"But what I really wanted…was to see a little more of the behind-the-scenes El Bulli, the comings and goings of the 80 or so people who work there on any given day. And I wanted to cook real food with Adrià.<br />
<br />
Much of this was driven by my knowledge that Adrià’s own preferences lie in the realm of extremely simple fare. The first time I went out to dinner with him, we polished off a plate of ham — pata negra, the really good Spanish stuff — while he rubbed the fat of each piece on his lips to savor the texture as well as the flavor and, of course, instructed me and everyone else at the table to do the same. In subsequent meals together, in Barcelona and in New York, we dug into dim sum, Korean food and other nonhaute cuisine. On my last three visits, I asked him where to eat in Roses, the nearest real town to El Bulli…, and he pointed me to two seafood restaurants where the food usually contains no more than impeccable local shellfish, olive oil, salt and occasionally lemon…"
food  ferranadrià  elbulli  markbittman  cooking  srg  staffmeals  from delicious
september 2011 by robertogreco
Science teacher: Zeitgeber matters
"We keep time in class, as we do pretty much everywhere. We pretend days are exactly 24hrs long…each hour is as well proscribed & linear as next…hour in December lasts exactly as long as hour in June.

Kids know otherwise…until we train them.

We start school here in Bloomfield next week…daylight hours shrink dramatically this time of year…

Science teachers will make a big deal about this, explaining the seasons using globes & lamps, but if we've taught our children that sunlight does not matter, that the clock matters more than your hypothalamus, that we eat at noon, not when you're hungry, well, then, we should stop feigning shock when children really don't pay much attention to sunlight.

None of the adults around them do, either.

If college grads do not know why seasons happen, how trees accumulate mass, what forces act on a basketball in flight, maybe it's not because our children refuse to learn.

Maybe it's because they internalized what we've been teaching them all along…"
michaeldoyle  time  teaching  training  psychology  seasons  circadianrhythms  biorhythms  schooldesign  schooliness  schools  schooling  unschooling  deschooling  whatmatters  zeitgeber  2011  education  learning  conditioning  hunger  food  eating  sundial  science  culture  society  from delicious
september 2011 by robertogreco
Douglas Rushkoff - Blog - CNN.com: Are Jobs Obsolete? ["We're living in an economy where productivity is no longer the goal, employment is."]
"We start by accepting that food and shelter are basic human rights. The work we do -- the value we create -- is for the rest of what we want: the stuff that makes life fun, meaningful, and purposeful.<br />
<br />
This sort of work isn't so much employment as it is creative activity. Unlike Industrial Age employment, digital production can be done from the home, independently, and even in a peer-to-peer fashion without going through big corporations. We can make games for each other, write books, solve problems, educate and inspire one another -- all through bits instead of stuff. And we can pay one another using the same money we use to buy real stuff.<br />
<br />
For the time being, as we contend with what appears to be a global economic slowdown by destroying food and demolishing homes, we might want to stop thinking about jobs as the main aspect of our lives that we want to save. They may be a means, but they are not the ends."
douglasrushkoff  jaronlanier  economics  2011  jobs  work  leisurearts  labor  meaning  basics  gamechanging  paradigmshifts  society  greatrecession  history  making  doing  creativity  stuff  purpose  technology  productivity  food  employment  unemployment  obsolescence  healthcare  from delicious
september 2011 by robertogreco
Côte de bœuf - Principia Gastronomica
"But where do you turn when you want something more than a sirloin but less than a full-on standing rib roast? Something that’s marbled with delicious fat but doesn’t have to be cooked for hours? Something that can be served as easily for a fast mid-week dinner as it could for a lavish dinner party?<br />
<br />
You turn to the côte de bœuf.<br />
<br />
A côte de bœuf (also known as a cowboy steak) is basically a thick, bone-in rib steak. I’ve become obsessed with the côte de bœuf; no other piece of beef seems to cut it anymore. I dream about it, my mouth waters just thinking about it."<br />
<br />
[If there were only on cut of beef, this is the one I'd want.]
ribeye  meat  beef  food  edg  srg  glvo  cv  from delicious
september 2011 by robertogreco
The Cause Of Riots And The Price of Food  - Technology Review
"If we don't reverse the current trend in food prices, we've got until August 2013 before social unrest sweeps the planet, say complexity theorists"
2011  food  trends  unrest  economics  riots  2013  prices  via:adamgreenfield  from delicious
august 2011 by robertogreco
Rudolf Steiner Quotes: Consequenses of potatoes
"The potato takes little care of lung and heart. It reaches the head, but only, as I said, the lower head, not the upper head. It does go into the lower head, where one thinks and exercises critical faculties. Therefore, you can see, in earlier times there were fewer journalists. There was no printing industry yet. Think of the amount of thought expended daily in this world in our time, just to bring the newspapers out! All that thinking, it is much too much, it is not at all necessary — and we have to thank the potato diet for that! Because a person who eats potatoes is constantly stimulated to think. He can't do anything but think. That's why his lungs and his heart become weak. Tuberculosis, lung tuberculosis, did not become widespread until the potato diet was introduced. And the weakest human beings are those living in regions where almost nothing else is grown but potatoes, where the people live on potatoes."
rudolfsteiner  potatoes  food  1924  brain  from delicious
august 2011 by robertogreco
SOCAL FOOD
"KCET.org’s Tumblr about food in Los Angeles and Southern California. We've mixed our own pics and posts, with others that we have found on the web."
food  blogs  kcet  socal  california  restaurants  cooking  losangeles  sandiego  srg  glvo  from delicious
august 2011 by robertogreco
Outerlands is a gathering place for sea goers who seek warmth | Outerlands
Also at: http://twitter.com/outerlandssf
restaurants  sanfrancisco  food  srg  from delicious
august 2011 by robertogreco
BUNK sandwiches
food  portland  oregon  restaurants 
august 2011 by robertogreco
PieLab - Enjoy! [See also http://vimeo.com/7044555 AND http://www.nytimes.com/2010/10/10/magazine/10pielab-t.html?pagewanted=all ]
"We're Open 8am - 5pmEvents!About PieLab

Founded in 2008 through a partnership between the local non-profit of Hale Empowerment and Revitalization Organization, Inc. (HERO) and a design collective known as Project M, PieLab came to life as a combination pop-up cafe, design studio and civic clubhouse with the mission of: ‘ Pie + Ideas = Conversation. Conversation + Design = Social Change.’ In 2009, PieLab grew into a permanent space on Greensboro, Alabama’s Main Street. Visitors and locals now revere it, as they linger over pie and conversation.  PieLab uses locally grown fruit and produce in its innovative recipes.  Stop by for a full breakfast, lunch, savory pie or a slice of fresh baked sweet pie.  Behind the scenes, Pie Lab also serves as a classroom to instruct local out-of-school youth on small business development and culinary arts, and as a community space to enjoy events. Pie Lab started as a small seed, but is now an acclaimed ALABAMA STAPLE."
design  community  food  pielab  projectm  designimperialism  humanitariandesign  education  conversation  srg  glvo  greensboro  alabama  halecounty  popup  pop-ups 
august 2011 by robertogreco
The Healing Powers of a Pie Shop - NYTimes.com [See also http://mmm.pielab.org/ (nice touch on the URL) AND http://vimeo.com/9386150 ]
PieLab opened in a makeshift space…Project M team members…at the invitation of the Hale Empowerment & Revitalization Organization (HERO), a housing-advocacy nonprofit, which also sponsored community-minded local initiatives. The Project M team conceived of their pie shop as a pop-up — a temporary cafe — describing it as a “negative-energy inverter, fueled by pie.”…
PieLab = a neutral place + a slice of pie.A neutral place + a slice of pie = conversation.
Conversation = ideas + design.Ideas + design = positive change.

…operated out of temporary quarters for four months…Within a few months of opening…PieLab-inspired efforts popped up in [other] cities…"

[Article also outlines misteps.]

"All the attention buoyed the PieLab collaborators. But it also created problems. When Project M first arrived in Greensboro, some folk bristled at the language it employed."

[Slide show: http://www.nytimes.com/slideshow/2010/10/10/magazine/pielab.html?ref=magazine ]
alabama  greensboro  popuprestaurants  pop-uprestaurants  lcproject  community  humanitariandesign  designimperialism  projectm  amandabuck  food  glvo  srg  pielab  halecounty  conversation  problemsolving  designbasedsolutions  nonprofit  cultureclash  language  blackbelt  us  change  ideageneration  thirdspace  studios  popup  pop-ups 
august 2011 by robertogreco
The Urban Farming Guys | The Urban Farming Guys
"Food hitting our plates with who knows what pumped into it and growing economic uncertainty. We took the seeds in our pockets and every square foot we owned and went about like mad scientists testing out innovative ideas from all around world and making them work in one of the most blighted neighborhoods in the US. Everything from urban fish farming to alternate energy. Now let's pass it on... to our neighborhoods and the nations. We believe you are part of the solution."
food  farming  urbanfarming  gardening  foodproduction  urbangardening  tcsnmy  kansascity  from delicious
august 2011 by robertogreco
Farmers’ Market API | Code for America
"I love getting my fruit and veggies from my local Farmer’ Market. Unfortunately, as a recent SF transplant I wasn’t sure how to find my local Farmers’ Market. A quick search led me to a USDA website which seemed to contain most of the markets in the country.<br />
<br />
Being an open data geek, I looked for an API. Finding none, I decided to make one. To do this, I:<br />
<br />
• Used the “Export to Excel” function to download the whole dataset.<br />
<br />
• Cleaned it up in Google Refine; normalized some fields, geocoded some records, added a geojson fields.<br />
<br />
• Uploaded it to a free couchdb instance.<br />
<br />
• Added the open source geocouch-utils CouchApp (which gives you a nice map out of the box).<br />
<br />
All of this was done in about an hour and at a cost of $0.<br />
<br />
So if you’re a developer who also likes fresh fruit & veg, build something on it. I’ll be down on Fillmore."
food  data  api  javascript  usda  farmersmarkets  maps  mapping  from delicious
august 2011 by robertogreco
Paris gets its first 24-hour baguette dispenser – feel le pain | World news | The Guardian
"Bread is partially cooked before being put in the machine, then finished off when ordered and delivered crisp and hot – for €1"
technology  food  france  paris  baguettes  bread  vendingmachines  via:straup  2011  from delicious
august 2011 by robertogreco
Canstruction
"Canstruction is using one can of food as a catalyst for change. One can to represent the building blocks of massive sculptures. One can to prove that every act of kindness makes a difference. Since 1992, Canstruction has contributed over 15 million pounds of food to community food banks demonstrating that we can win the fight against hunger."
design  art  architecture  activism  food  communityservice  csl  tcsnmy  fooddrives  building  construction  from delicious
august 2011 by robertogreco
Punchfork | The best new recipes from top food sites
food  recipes  srg  cooking  aggregator  via:kottke  seriouseats  marthastewart  simplyrecipes  epicurious  smittenkitchen  sproutedkitchen  foodnetwork  skinnytaste  lovefood  chowhounds  food52  from delicious
august 2011 by robertogreco
Gourmet Food Articles, Stories & Artisan Food Recipes at Gilt Taste
"Gilt Taste is an online market giving you direct access to artisan products and ingredients, many of which have only been available to professional chefs until now.   Here you can connect with the farmers and artisans who make and grow the products, discover where food comes from, learn how to prepare it for the best results and buy it with a single click. Gilt Taste is also an interactive magazine. We’re creating original recipes and thoughtful stories with writers including Ruth Reichl, Francis Lam, Melissa Clark and Barry Estabrook.  There are unique contributions from chefs, photographers, filmmakers and tastemakers. We aim to de-mystify ingredients and food trends, and inspire you with the confidence to discover, shop, cook and taste."
food  stories  via:rushtheiceberg  from delicious
august 2011 by robertogreco
Fruit City » Map
"a living growing map of the fruit trees in public spaces in London"
maps  mapping  food  fruit  london  foraging  free  from delicious
august 2011 by robertogreco
SOL Seasonal, Organic, Local - Fresh and healthy organic foods, farm fresh and nutritional - Southern California - WELCOME
"Real Food. Close to Home." Opening soon, SOL Markets will sell the freshest, healthiest local foods and will be available to you seven days a week. We’ll have a bar serving local beer and wine, a café where you can enjoy dishes prepared with ingredients available right in our store, and plenty of opportunities to spend time with and learn from people who grow, prepare and care about quality food and community.<br />
2855 Perry Road, San Diego, CA 92106 · Cómo llegar<br />
Seasonal Organic Local. We sell only the freshest and healthiest food grown by local farmers/ranchers, then serve that food in our cafe along with local beers and wines. Opening soon in Liberty Station."<br />
<br />
[See also: http://www.facebook.com/solmarkets?sk=wall ]
sandiego  food  groceries  local  organic  seasonal  from delicious
july 2011 by robertogreco
oliverstrand: Final thought. When you go to Tim... - Bradley Allen
"Final thought. When you go to Tim Wendelboe in Oslo, order a sort kaffe, black coffee, grab a seat, let it cool. This could be the cup of coffee that changes your understanding of coffee.<br />
<br />
There are four or more kinds of beans on the menu, so the play is to ask the person behind the bar for what is brewing best. This is a Tekangu from Kenya, AeroPressed by Ida. It was like drinking fresh juice made with Seville and Valenica oranges, clean and sweet and bright.<br />
<br />
It stays with you."
coffee  food  drink  norway  oslo  pressed  aeropressed  from delicious
july 2011 by robertogreco
a reGeneration (a unique documentary from leave it better) by Graham Meriwether — Kickstarter
"All across the world, youth are beginning to take action. <br />
<br />
Kids are building gardens, sharing stories, inspiring friends and family to change the way we relate to our food, to our community and ultimately, to our planet. <br />
<br />
Our unique documentary project provides children with gardening supplies and cameras, and allows them to share the story as they learn to compost, plant seeds and ultimately harvest food they've grown themselves. <br />
<br />
Throughout the project, footage will be shared on Leave It Better, so you can follow the incredibly inspiring youth who are the stars and co-directors of our documentary. <br />
<br />
Starting in New York City, we will see the story grow organically as kids share stories with other youth gardeners in other states, countries, and continents.  <br />
<br />
In the 2010-2011 school year, our pilot/research year, we've given gardens and cameras to 10 schools in New York…"
film  activism  food  green  documentary  via:alexpappas  children  kickstarter  gardening  gardens  from delicious
july 2011 by robertogreco
DIY and Further Reading « Adventures in Free Schooling
education  unschooling  deschooling  johnholt  resources  youth  homeschool  learning  lcproject  freeschools  democraticschools  opensource  food  opensourcefood  liberation  freedom  independence  self-directedlearning  brianvanslyke  from delicious
july 2011 by robertogreco
The Dangers of Bread
"Well, I've done a little research, and what I've discovered should make anyone think twice....<br />
<br />
1. More than 98 percent of convicted felons are bread eaters.<br />
2. Fully HALF of all children who grow up in bread-consuming households score below average on standardized tests.<br />
3. In the 18th century, when virtually all bread was baked in the home, the average life expectancy was less than 50 years; infant mortality rates were unacceptably high; many women died in childbirth; and diseases such as typhoid, yellow fever and influenza ravaged whole nations.<br />
4. More than 90 percent of violent crimes are committed within 24 hours of eating bread.<br />
5. Bread is made from a substance called "dough." It has been proven that as little as one pound of dough can be used to suffocate a mouse. The average American eats more bread than that in one month!<br />
6. Primitive tribal societies that have no bread exhibit a low occurrence of cancer, Alzheimer's, Parkinson's disease and osteoporosis…"
humor  food  politics  science  research  bread  bias  classideas  via:lukeneff  statistics  context  fear  from delicious
july 2011 by robertogreco
Best Fish Taco in Ensenada
"The closest thing to standing on a beach in Baja, munching on mariscos with sand between your toes is biting into a Best Fish Taco in Ensenada. Only you don’t have to drive to Mexico for this taco – just the heart of Los Feliz. What you put in your belly is made right before your eyes. Soft, crispy crust surrounds tender morsels of fish and shrimp. Sessy lovingly handcrafts each salsa with the specific intention of complimenting the taste of our tacos. Topping it off with the magic cream is a must. What’s in it? Trade secret, but use your imagination. It’s not just about the food when you come to our place. From the moment you walk through our door, your senses are stimulated and your mind is at ease. After a warm “How the hell are you?” from Joseph, you can expect a lively chat. Even some good-natured ribbing while we cook your tacos. Let the magic of our tacos overwhelm your senses and engulf your better judgement in the sweet, sweet bliss of Baja."
food  losangeles  tacos  tacotruck  foodtrucks  fishtacos  from delicious
july 2011 by robertogreco
Musicians and cooks talk shop on "Treme" - Treme - Salon.com
"David Simon's New Orleans drama "Treme" is very good at many different things, but it has a special knack for showing how artists make art, and what it actually means to make a living from creative work. It's not easy; in fact it's often infuriating, because society at large tends to see creative work as somehow "easier" than other kinds, and because artists themselves tend to be somewhat more eccentric or even volatile than other kinds of people, and more likely to be disconnected from mundane reality. <br />
<br />
To say that "Treme" gets all this would be an understatement. In fact, the creative process is often the glue holding the show's other disparate elements together."
treme  creativity  thecreativeprocess  howwework  howwecreate  davidsimon  2011  jazz  music  craft  food  cooking  sewing  glvo  artists  art  from delicious
july 2011 by robertogreco
La Stazione Café, My Most Favorite Coffee Shop Ever, Tijuana, B.C., Mexico «
"However, my ultimate coffee shop, my most favorite out of the 3489320842 shops I’ve tried in my life, has been 49th Parallel in Vancouver for a while now. That was until this past Saturday when 49th Parallel was dethroned as being my ultimate most favorite shop ever. That title now belongs to La Stazione Café, located in Tijuana, Mexico."
tijuana  togo  coffee  restaurants  food  drink  from delicious
july 2011 by robertogreco
seesaw [via: http://twitter.com/dcinc66/status/88450490043613184 ]
"We're a one-of-a-kind studio + café inspiring curiosity, creativity, and connection.<br />
<br />
Studio: education and support for children & adults.<br />
• friendship skills<br />
• structured play groups<br />
• language immersion<br />
• workshops<br />
<br />
Café: eat. drink. play.<br />
• Four Barrel coffee<br />
• tasty Danish and Korean snacks<br />
• family-friendly vibe<br />
• art shows and private events<br />
<br />
Private Events: Seesaw is a great place to have your next birthday party, baby shower or private event. We offer a variety of packages. Call or e-mail us and we'll give you the low down."
sanfrancisco  lcproject  education  learning  parenting  children  glvo  cafe  cafes  studios  curiosity  creativity  social  food  tovisit  from delicious
july 2011 by robertogreco
Malthus, a Meal a Day. Or How I Learned to Stop Worrying About the Food and Love the (Population) Bomb. — Conceptual Devices
"It is an in-home aquaponics unit designed for the next generation kitchen or living room. It grows one meal a day: a portion of fish & a side salad. Aquaponics farming is a technique that combines the cultivation of fish with the growing of vegetables. The fish provides rich fertilizer for the plants and in return, the plants clean the water from the tank. The fish & the plants co-exist in a symbiotic relationship.<br />
<br />
Malthus is an appliance for the kitchen of the future that grows food right next to where you cook it. Malthus consists of a fish tank that holds 400 litres which can support more then 2kg of fish like tilapia, salmon, grey fish or carp. The water is pumped through three cultivated grow beds which filter the water for the fish.<br />
<br />
Malthus is designed to optimize space & costs with indoor food production. The weight of the fish tank is comparable to the one of a full bathtub, its width is about the size of two small refrigerators…parts…available in most DIY stores."
aquaponics  via:lukeneff  food  foodproduction  fish  sustainability  environment  ecology  classideas  kitchens  tilapia  carp  salmon  greyfish  farming  indoorfarming  personalfarms  from delicious
july 2011 by robertogreco
Scream Sorbet: Amazing sorbet at a Bay Area farmers' market near you!
"We believe that the quality of our sorbet is unparalleled. Because we start with whole fresh ingredients, our sorbet is denser, creamier, and more flavorful than anything else you can buy. Each week, we walk Bay Area farmers' markets in search of the best local, organic, and seasonal produce available, head back to our lab to experiment, and then finish by making our sorbet one quart at a time. We want our sorbet to taste exactly like the fantastic ingredients that go into it."<br />
<br />
[Also seen here: http://flaneursociety.tumblr.com/post/2981400196/found-coconut-kale-sorbet-two-great-tastes-which ]
oakland  food  sustainability  sanfrancisco  fruit  sorbet  via:sahelidatta  bayarea  from delicious
july 2011 by robertogreco
Flavors of East Africa
"We are a Kenyan inspired cuisine located in beautiful San Diego, California. We have been serving our loyal customers at various Farmers Markets for several years and are pleased to have opened a restaurant. The restaurant is located in the North Park/ University Heights area at 2302 El Cajon Blvd, San Diego CA, 92104. Open on Monday to Sunday from 12pm to 10pm. We welcome everyone to visit us and enjoy a delicious, authentic Kenyan meal."<br />
<br />
[via: http://www.yelp.com/biz/flavors-of-east-africa-san-diego via: http://sdurban.com/?p=1238 ]
sandiego  northpark  food  restaurants  african  kenya  africa  togo  from delicious
july 2011 by robertogreco
San Diego Beer Blog
"This blog is a product of my love of craft beer. Coming of age in the late nineties in San Diego left me with a lot of options for great beer. In the years since my love of craft beer has only grown.

At San Diego Beer Blog we’ll be covering all aspects of craft beer in San Diego. From the happenings at all of wonderful breweries and bars, to reviews of beer, previews of beer events and all other aspects of craft beer relating to the San Diego area."
sandiego  beer  food  drink 
june 2011 by robertogreco
Most liveable city: Helsinki [Monocle]
"Helsinki claims the number 1 spot in Monocle’s 2011 Quality of Life survey, which ranks the top 25 cities in the world to call home. Rising from fifth position in 2010, Helsinki outperformed Zürich at number 2 and Copenhagen at number 3 to claim the mantle as the world’s most liveable city. An unorthodox but well-deserving champion, the Finnish capital stands out for its fundamental courage to rethink its urban ambitions, and for possessing the talent, ideas and guts to pull it off."
helsinki  cities  monocle  2011  finland  urban  urbanplanning  urbanism  small  local  scale  design  glvo  parks  art  business  collectives  simplicity  slowness  appropriation  life  food  development  livability  transformation  from delicious
june 2011 by robertogreco
Tacos at El Greco | Dig in Mexico
"El Greco seemed a bit confused to us at first. Their signature plate is “pan arabe” with “doneraky”. That translates to the taco filling, al pastor in pita bread, and no offense to pita, but why bother when you can have tortillas with your taco? Still, we learned a valuable lesson: don’t judge a doneraky stand by it’s eccentric bread options. Al pastor was adopted by lebanese immigrants and their shwarma, it’s layered pork roasting slowly on a spit and then thinly sliced off- in this case onto our homemade corn tortillas, accompanied by a layer of cheese, onions and cilantro. This combo of cheese and al pastor is often referred to as a “gringa”, which makes us like it even more.<br />
<br />
So how does one find a good taco stand among the hundreds of taco stands in Mexico? Ask your bartender (that’s what we did). El Greco sits on a busy corner in the Condesa neighborhood of Mexico City, making it a perfect spot for post, pre, or in between drinks."
food  mexico  mexicodf  df  restaurants  from delicious
june 2011 by robertogreco
McSweeney’s: Lucky Peach
"Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney’s.<br />
<br />
It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, writer Peter Meehan, and Zero Point Zero Production—producers of the Emmy Award–winning Anthony Bourdain: No Reservations.<br />
<br />
Each issue will explore a single topic through a mélange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general.<br />
<br />
The journal will be released shortly after the launch of its sister project—an iPad app produced by Zero Point Zero that will feature more than two hours of videos, plus recipes, art, and essays."
culture  food  ipad  cooking  recipes  davidchang  momofuku  mcsweeneys  magazines  quarterly  from delicious
june 2011 by robertogreco
Information is Beautiful: Plenty More Fish In The Sea? | News | guardian.co.uk
"What were the oceans like before over-fishing? David McCandless visualises the Atlantic's past"<br />
<br />
"It was created for European Fish Week which starts June 4th. It's highlighting the damaging results of decades of chronic over-fishing through exhibitions and events. Find out more and see more visualisations at http://ocean2012.eu/ "
economics  environment  sustainability  information  visualization  fishing  over-fishing  food  2011  via:cervus  from delicious
june 2011 by robertogreco
Land and Place [Xskool]
"Life Places: Xskool will nurture understanding of city-region as a sponge of interacting ecologies: bioregions, foodsheds, watersheds, energy, mobility, food, people. Participants will learn about opportunities to combine restoration of wetlands, prairies, forests, & marshes w/ roads, bridges, houses, utilities & such new urban features as vegetation corridors, biomes, aquatic systems, bluebelts.

Living systems/Permaculture: One definition of permaculture is learning from nature how to meet daily life needs while reducing work & energy required. Xskool does not mean the abandonment of science or technology, & it will not forment a retreat from city back to nature. Cities will be the context for much of work done by tomorrow’s designers.

Food & Fibre: Global food systems are unsustainable in terms of enviro-impact, health, & social quality. Up to 25% of eco-impact of an ‘advanced’ city can be attributed to food systems. Similar constraints apply to flows of textiles…"
xskool  johnthackara  ecosystems  bioregions  foodsheds  watresheds  mobility  food  people  urban  urbanism  cities  education  learning  unschooling  economics  deschooling  permaculture  systems  systemsthinking  energy  efficiency  environment  sustainability  textiles  global  design  future  classideas  from delicious
june 2011 by robertogreco
Presence and Perception [Xskool]
"Perceiving and re-connecting: Xskool will engage with artists in seeking ways to help us perceive the unseen, or the invisible: Ways to re-imagine the built world as a complex of interacting ecologies: energy, water, mobility, food. Ways to enrich our understanding of space, time, materiality, and process. Ways to steer our focus to open versus closed systems.

Presence and distance: It would be easier to travel less, and telecommunicate more, if the sensation of ‘being there’ were more engaging than it is now. Xskool will involve artists, theatre directors, fashion designers, psychologists, game designers – even philosophers – in effort to improve the design of remote communication.

Hosting and Coordinating: A whole-systems, transdisciplinary approach involves the need to connect and coordinate stakeholders with differing perspectives. How do we design conversations to be participative rather than directive? How to identify and organize hubs; the role of time-based events…"
xskool  ecosystems  systems  systemsthinking  ecology  networkedecologies  presence  perception  closedsystems  opensystems  open  complexity  complexsystems  energy  water  mobility  food  art  design  communication  johnthackara  process  materiality  from delicious
june 2011 by robertogreco
Op-Art - Smells of New York City - Interactive Feature - NYTimes.com
"New York secretes its fullest range of smells in the summer; disgusting or enticing, delicate or overpowering, they are liberated by the heat. So one sweltering weekend, I set out to navigate the city by nose. As my nostrils led me from Manhattan’s northernmost end to its southern tip, some prosaic scents recurred (cigarette butts; suntan lotion; fried foods); some were singular and sublime (a delicate trail of flowers mingling with Indian curry around 34th Street); while others proved revoltingly unique (the garbage outside a nail salon). Some smells reminded me of other places, and some will forever remind me of New York."
design  art  cities  maps  environment  smells  senses  nyc  summer  food  experience  mapping  from delicious
may 2011 by robertogreco
Mika Savela: One Day Restaurants
"Helsinki, although clean and orderly (and a high-ranking “liveable city”, among the Vancouvers and Zürichs of the world), can seem oddly quiet, regulated and rigid to a traveler’s eye. Last saturday (21th of May) something unheard-of happened. Ordinary people all around the city took part in “Restaurant Day”. Several one-day restaurants opened up (…illegally) to serve dinners at homes, drinks on the street and picnics in the park. Here are some of the restaurants in action."
food  helsinki  via:javierarbona  restaurants  popuprestaurants  from delicious
may 2011 by robertogreco
*the* menu at Sora Margherita | Flickr - Photo Sharing!
"Sora Margherita has one menu..as in 1 handwritten list that gets passed around to all of the tables with items crossed off as they run out."
soramargherita  menus  restaurants  design  italy  italia  food  simplicity  slow  slowfood  slowness  sustainability  handwriting  from delicious
may 2011 by robertogreco
Foodtri.ps
"Hi, my name is Florian Siepert and I coordinate foodcamps, where people meet to exchange views and knowledge, do interesting things with foodstuffs and eat together. Foodtri.ps is something I do in my spare time.<br />
<br />
It's not a business and I'm no licensed travel agent and I don't pretend to be one. I just want to spend time with people who love to cook and eat as much as I do and that's why I organise these communal get togethers.<br />
Mail me at florian DOT siepert AT googlemail.com if you want to talk or follow me on twitter if you just want to stay in touch."
food  social  floriansiepert  cooking  travel  foodtri.ps  foodcamps  from delicious
may 2011 by robertogreco
Eating the whole hog | Marketplace From American Public Media
"CHAD COLBY: I just referred to it recently as pig tetris.

Tetris, like the computer game where you have to fit the pieces together. Pig tetris is coming up with ways to cook and sell all the parts of the pig. Some bits are easy: loin, belly. And then some are tougher: like the spine, feet, and tail.

COLBY: I cook it all off the head and make what we call a nose-to-tail salami, and that becomes the pig tetris finale."
tetris  pigtetris  food  sustainability  butchers  2011  marketplace  waste  chadcolby  restaurants  pork  pigs  from delicious
may 2011 by robertogreco
Food Raves Gain in Popularity - NYTimes.com
"In a sense it is civil disobedience on a paper plate.<br />
<br />
The underground market seeks to encourage food entrepreneurship by helping young vendors avoid roughly $1,000 a year in fees — including those for health permits and liability insurance — required by legitimate farmers markets. Here, where the food rave — call it a crave — was born, the market organizers sidestep city health inspections by operating as a private club, requiring that participants become “members” (free) and sign a disclaimer noting that food might not be prepared in a space that has been inspected."
food  sanfrancisco  anarchy  anarchism  popuprestaurants  restaurants  eating  from delicious
may 2011 by robertogreco
RICE PAPER SCISSORS
"Rice Paper Scissors was created by Valerie Luu (Little Knock) and Katie Kwan (KitchenSidecar), two Vietnamese street food vendors in San Francisco who love sitting on small stools.<br />
Inspired by the sidewalk dining and street food we experienced in Vietnam, we wanted to recreate the experience here in the Mission — complete with small tables, even smaller stools, fresh Vietnamese condiments, Cambodian pop music, and a rotating menu of Vietnamese comfort foods.<br />
<br />
Our cafe will pop up on front porches, garages, and sidewalks and when we’re not figuring out what kitschy Asian housewares to buy, you can find us at various street food events and monthly at the SF Underground Market."
vietnamese  food  sanfrancisco  ricepaperscissors  via:faketv  popuprestaurants  restaurants  pop-ups  from delicious
may 2011 by robertogreco
When in San Francisco, go to Mission Chinese... - Covenger & Kester
"When in San Francisco, go to Mission Chinese Food:

"The hole-in-the-wall at 2234 Mission Street in San Francisco looks more like a greasy spoon where General Tso’s chicken is ordered by number than a cult outpost offering quirky, responsibly sourced Chinese food. Inside, it’s both. Danny Bowien and Anthony Myint, who ran the pop-up Mission Street Food out of Lung Shan restaurant, are now cooking here permanently with Mission Chinese Food. Alongside Lung Shan’s menu, you can now indulge in what Mr. Bowien calls “whimsical Chinese” — sizzling cumin lamb, ma po tofu, barbecued brisket braised with a Mexican/Coca-Cola gastrique. “It’s not fusion,” he said. “It’s not fine dining. It’s not authentic. It’s not from one region. We’re just trying to do everything backwards.”"

Or, you know, just fly there for a meal."
food  chinese  sanfrancisco  restaurants  popup  pop-ups  from delicious
may 2011 by robertogreco
Binturong - Wikipedia, the free encyclopedia
"The Binturong climbs trees and leaps from branch to branch, using its tail and claws to cling while searching for food. It can rotate its hind legs backwards so that its claws still have a grip when climbing down a tree head first.<br />
The Binturong also uses its tail to communicate, through the scent glands located on either side of the anus in both males and females. The females also possess paired scent glands on either side of the vulva. The scent of Binturong musk is often compared to that of warm buttered popcorn and cornbread. The Binturong brushes its tail against trees and howls to announce its presence to other Binturongs."<br />
<br />
[via: http://gaiwan.tumblr.com/post/5065673923/the-scent-of-binturong-musk-is-often-compared-to ]
animals  biology  binturong  smell  butteredpopcorn  wikipedia  scents  cornbread  food  from delicious
may 2011 by robertogreco
INTHECONVERSATION: Art Leisure Instead of Art Work: A Conversation with Randall Szott [Truly too much to quote, so random snips below. Go read the whole thing.]
"Sal Randolph talks w/ Randall Szott about collections, cooking, "art of living," & infra-institutional activity."

"undergrad art ed seemed overly concerned w/ 'how & what to make' sorts of questions…"

"in my possibly pathetic & overly romantic vision of considered life, I am quite hopeful about ability of (art & non-art) people to improve their own experience & others' in both grand & mundane ways"

"I would like to build along model of public library. Libraries meet an incredibly diverse set of needs & desires"

"art is a great conversation…tool for making meaning & enhancing experience, but it is highly specialized, & all too often, closed conversation of insiders"

"I am deeply committed to promoting "everyday" people who are finding ways to make lives more meaningful - devoted amateurs to a variety of intellectual pursuits, hobbyists, collectors, autodidacts, bloggers, karaoke singers, crafters, etc…advocate for a rich, inclusive understanding of human meaning-making."
2008  salrandolph  randallszott  leisure  art  living  collecting  food  cooking  life  slow  thinking  philosophy  unschooling  deschooling  credentials  artschool  education  learning  skepticism  everyday  vernacular  language  work  leisurearts  dilletante  generalists  cv  distraction  culture  marxism  anarchism  situationist  lcproject  tcsnmy  intellectualism  elitism  meaning  sensemaking  interdisciplinary  multidisciplinary  projectbasedlearning  projects  openstudio  crossdisciplinary  transdisciplinary  thewhy  why  audiencesofone  from delicious
may 2011 by robertogreco
Off-Topic | Randall Szott : Bad at Sports
"I went to several art schools…but found them all incapable of or unwilling to answer some fundamental questions about art practice – Why is it important? Who is it important to? & how does it fit into history, not art history?…schools seemed prepared to teach how to make art, but not why making art mattered to anyone beyond campus. In fact, most evidence I encountered seemed to imply very few people felt type of art being made in art schools in early to mid 90s mattered at all. For a discipline that prides itself on capacity for self-reflection & critique, it seemed strange to me that asking what seemed like such obvious questions would be met w/ such incredulity & would brand me as testy crank. Maybe I was destined for kitchen work all along given notorious tempers of cooks/chefs. Maybe art types are the temperamental ones, especially when asked to provide some semblance of proof that what they’re doing matters to anyone beyond their circle of like minded art enthusiasts…"
art  culture  teaching  food  pedagogy  undergraduate  randallszott  artworld  why  thewhy  reflection  self-reflection  artschool  2010  from delicious
may 2011 by robertogreco
One dish is served free -- with gratitude -- at Cafe Gratitude | Daily Dish | Los Angeles Times
"There’s one dish at Café Gratitude, the new vegan restaurant on North Larchmont Boulevard in Los Angeles, that stands out from the others. It’s called the I Am Grateful bowl. Piled high with shredded kale, quinoa, black beans and garlic-tahini sauce, it's filling, flavorful, healthful and free.<br />
<br />
That's right. $0. The cafe says it’s the "community supported grain bowl" and lists the dish's suggested value ($7) but doesn't require payment. You can order the dish and pay nothing or something, or pay the suggested value and add a donation for those who can't pay. It doesn't matter how much is in your wallet."
food  free  grace  gratitude  losangeles  restaurants  cefégratitude  2011  from delicious
april 2011 by robertogreco
News is cognitively toxic and systematically misleading: Towards a Healthy News Diet [.pdf]
"We are not rational enough to be exposed to the news-mongering press. It is a very dangerous thing, because the probabilistic mapping we get from consuming news is entirely different from the actual risks that we face. Watching an airplane crash on television is going to change your attitude toward that risk regardless of its real probability, no matter your intellectual sophistication. If you think you can compensate for this bias with the strength of your own inner contemplation, you are wrong. Bankers and economists – who have powerful incentives to compensate for news- borne hazards – have shown that they cannot. The only solution: cut yourself off from news consumption entirely."
food  news  health  media  medicine  via:mathowie  psychology  cognition  cognitivebias  bias  information  risk  probability  riskassessment  filetype:pdf  media:document  from delicious
april 2011 by robertogreco
Can I eat this? April 2011 «
"It’s been a loooooong time since the last round-up of Can I eat this? questions from Ask Metafilter. Let’s dive in:"
askmefi  bestofaskmefi  canieatthis?  via:mathowie  food  health  questions  from delicious
april 2011 by robertogreco
The Ecology Center
"This first edition of Backyard Skills offers a collection of 19 Do-It-Yourself solutions, practices and projects to help get you going. Divided up into five themed chapters – WATER, ENERGY, FOOD, SHELTER and WASTE – Backyard Skills was inspired by The Ecology Center’s Do-It-Yourself workshop series held on site in 2009-2010.<br />
<br />
This means that real-life folks, members of our local and your global community, have already gotten a taste of how these simple projects can make a big difference. And, now, it’s your turn to put these ideas to work on a bigger scale."
books  sustainability  food  backyard  classideas  environment  glvo  waste  water  shelter  energy  diy  systems  systemsthinking  bighere  theecologycenter  from delicious
april 2011 by robertogreco
Pop-up businesses are a growing trend in Los Angeles - latimes.com
"With so many aboard the pop-up bandwagon, there is some dispute, even among participants, about the term, but generally, it means the temporary transformation of a business or space. A beer garden might set up in a parking lot for a weekend; a guest chef or mixologist might take over the kitchen or bar at an existing restaurant for a night or three; or a series of exclusive dinners might be served inside of a furniture showroom.<br />
<br />
Boutiques, parties and galleries regularly pop-up, but the craze is driven by food and drink.<br />
<br />
"Pop-ups have positioned themselves as a driving force of L.A.'s social scene," says Maggie Nemser, founder of the website BlackboardEats, which offers discounts to popular restaurants. "They appeal to a very passionate food-and-drink enthusiast that is often in a younger demographic.""
losangeles  pop-uprestaurants  pop-upstores  pop-upcafes  pop-ups  food  drink  trends  pop-upgalleries  art  2011  popup  from delicious
april 2011 by robertogreco
Jay Parkinson + MD + MPH = a doctor in NYC (“A human being at rest runs on 90 watts,” he says....)
“A human being at rest runs on 90 watts,” he says. “That’s how much power you need just to lie down. And if you’re a hunter-gatherer and you live in the Amazon, you’ll need about 250 watts. That’s how much energy it takes to run about and find food. So how much energy does our lifestyle [in America] require? Well, when you add up all our calories and then you add up the energy needed to run the computer and the air-conditioner, you get an incredibly large number, somewhere around 11,000 watts. Now you can ask yourself: What kind of animal requires 11,000 watts to live? And what you find is that we have created a lifestyle where we need more watts than a blue whale. We require more energy than the biggest animal that has ever existed. That is why our lifestyle is unsustainable. We can’t have seven billion blue whales on this planet. It’s not even clear that we can afford to have 300 million blue whales.”
energy  environment  sustainability  food  animals  nature  humans  us  civilization  from delicious
april 2011 by robertogreco
Tax the Super Rich now or face a revolution Paul B. Farrell - MarketWatch
"1. Warning: Super Rich want tax cuts, creating youth unemployment… 2. Warning: rich get richer on commodity prices, poor get angrier… 3. Warning: Global poor ticking time bomb targeting Super Rich… 4. Warning: Next revolution coming across ‘Third World America’… 5. Warning: Super Rich must be detoxed of their greed addiction… 6. Warning: Politicians infected by Super-Rich Delusion, revolution"
politics  economics  taxes  us  superrich  wealth  2011  thirdworldamerica  poor  poverty  unemployment  disparity  incomegap  global  rich  youth  revolution  paulfarrell  greed  instabiity  greatdepression  greatrecession  greatrepression  commodities  food  wealthdistribution  from delicious
april 2011 by robertogreco
Restaurant Map | Good Food
food  maps  jonathangold  losangeles  orangecounty  gustavoarellano  eddielin  restaurants  from delicious
march 2011 by robertogreco
California-Antilles Trading and West Indies Creole Hot Pepper Sauce - Normal Heights - San Diego, CA | The Eaten Path
"With face pressed against the glass door, I peered at the rows of 3 oz. bottles like a kid outside a candy store. I’d been driving down Adams Ave. when I saw the words, “Hot Sauces and More,” and I pulled over, only to be foiled again by the dreaded “Closed-on-Mondays” sign. The spot was California-Antilles Trading, a small boutique in Normal Heights whose selection of novelty condiments tugged at the sentimental strings of my stomach. Hot sauces, BBQ rubs, salsas and pepper-flavored oddities with badly punning product names filled every shelf surface, and biker tee-shirts featuring wrinkled habaneros hung from the ceiling like stuffed animals at a carnival game, ready to be won by champions."
normalheights  togo  sandiego  hotsauce  food 
march 2011 by robertogreco
Top Ten Mexican Meals in San Diego | The Eaten Path
food  sandiego  togo  elgordo  lafachada  lascuatromilpas  texcoco  laplayita  elpaisa 
march 2011 by robertogreco
Food Truck Extravaganza, San Diego | Events | Yelp
See also: http://fiftysevendegrees.com/wine-tasting-events/1285-food-truck-extravaganza-318 via: http://sdurban.com/?p=1152
food  sandiego  togo  foodtrucks  from delicious
march 2011 by robertogreco
Gangs and Cupcakes: Violence and Sugar Go Together - Nicola Twilley - Life - The Atlantic
"map, created by UC Berkeley undergrad Danya Al-Saleh, overlays bakeries in the Mission district of San Francisco w/ Norteño & Sureño gang territory.<br />
<br />
As Al-Saleh writes, cupcakes & gangs, violence & sugar, "are perceived to exist in separate worlds." And yet, as the Mission Local blog reports, a recent homicide, followed swiftly by a lunchtime gunfight, "offered Mission District residents a reminder that the hip neighbourhood where they feast on everything from the latest doughnut recipe to cupcakes & artisan pork rinds is also a place where gang violence still exists, & where a 2007 gang injunction is still in place."<br />
<br />
I have written about the insights to be gained from a spatial analysis of cupcake proliferation before, on Edible Geography, in a post inspired by Rutgers Urban Policy lecturer Dr. Kathe Newman's theory that "cupcake shops can provide a more accurate and timely guide to the frontiers of urban gentrification than traditional demographic & real estate data sets"
culture  geography  food  violence  sanfrancisco  cupcakes  gangs  maps  mapping  gentrification  missiondistrict  2011  ediblegeography  from delicious
march 2011 by robertogreco
Place Based Learning
"Place Based Learning is an educational approach that uses the most effective developments in teaching and learning to tackle critical issues of sustainability and community development in the actual context that young people are growing-up."<br />
<br />
"Teaching and Learning; It is crucial that educators get better at engaging, motivating and empowering young people.<br />
Yet, improving pedagogy whilst retaining an irrelevant curriculum is just ‘getting better at doing the wrong thing’!<br />
Citizenship; It is crucial that our young people develop a sense of social justice and a desire to contribute to society.<br />
Yet, attempting to squeeze another subject into the crowded curriculum treats each issue in isolation and fails to get to the heart of the problem.<br />
Sustainability; It is crucial that the next generation commit to sustainable ways of dealing with energy, food, waste etc.<br />
Yet, doom-laden global scenarios often immerse people in guilt and fear or render the issues too large and too distant."
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march 2011 by robertogreco
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