Tag: Sustainable living
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Leftover Makeover: How to Make a Vegetable, Goat Cheese and Bacon Frittata
“Food can be expressive and therefore food can be art” ~ Grant Achatz In a frittata, the eggs are the canvas. The vegetables make up the color palate, and this is where you as the cook can add your own touches of brightness as well as a multitude of vibrant flavors. In our kitchen no…
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FOOD AND WINE ON THE FARM: A SUSTAINABLE MINNESOTA DINING EXPERIENCE
“The greatest lesson came with the realization that food cannot be reduced to single ingredients. It requires a web of relationships to support it” ~ Chef Dan Barber Sultry summer winds carried the enticing aroma of local ingredients cooking over an open fire, while guests who share a mutual appreciation for sustainable food sourced close-by,…
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Farm To Plate Recipe: Sustainable Sunday Brunch Made With A Farmers Market Bounty
“Food is about making an interaction with ingredients. If you talk to them they will always tell you a story” ~ Chef José Andrés This food story begins with a Saturday trip to the Mill City Farmers Market in Minneapolis. I made my first visit of the spring season yesterday. The farmers market is an…
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Chef Danielle Leoni: Global Sustainability Activist and Conduit for Change
“For my whole life, all I’ve wanted is to do good” ~ Chef Danielle Leoni On a recent trip to Arizona, Executive Chef and Co-owner of The Breadfruit & Rum Bar, Danielle Leoni gave me the gift of her time, which happens to be in short supply these days. We conversed about what launched her…
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Sustainable Travel: 3 Days at CASA MÃE In Lagos, Portugal
“Putting tourism on a sustainable path is a major challenge, but one that also presents a significant opportunity” ~ Klaus Töpfer We find travel to be exciting and alluring and John & I derive an indescribable amount of positive energy from immersing ourselves in other cultures. In our daily life, we try try to live…
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Farm to Fork Stories: Meet Your Farmer, Tony Root of
We have neglected the truth that a good farmer is a craftsman of the highest order, a kind of artist.” ~ Wendell Berry It is my pleasure to introduce you to Farmer Tony Root (Anthony Schaden is his family name). If you’ve dined at any of the 9 marvelous restaurants within the Bartmann Group this…
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Farm to Fork Sustainability: The Story Of Skuna Bay Salmon
“If there is magic on this planet, it is contained in water” ~ Loren Eiseley Recently I had the pleasure of speaking with Jeanine Siemens of Skuna Bay/Grieg Seafood. Skuna Bay is owned by Grieg Seafood and is the premium seafood product that Grieg Seafood produces. I had the good fortune to meet Jeanine at…
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Sustainable Living Recipes: Carrot Cake Made From ‘Rescued Carrots’
“Use Everything – Waste Nothing” ~ Quote by Anthony Bourdain (from Wasted: The Story of Food Waste, a Netflix documentary) John and I recently attended the Taste the Waste event at the Red Stag Supperclub in NE Minneapolis. The mission for this function was to bring awareness to the enormous amount of food that is wasted…
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The Farm To Fork Project: How We Can Work Together To Achieve Sustainability
“If you just think exclusively about what would be the best tasting or most profitable, you’re just not seeing the big picture” ~ Dan Barber Sustainability. What does it mean? And why is it so important? You will get a multitude of answers to the above questions depending on who you ask. It can vary…
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HAFA Farm Tour: Part 1 in a 2 part series
“If you ate today, thank a farmer” ~Author Unknown I believe that getting to know the farmers who supply our food is imperative. It heightens our respect for the dedication and hard work that they put into what we consume. These interactions make the ingredients on our plates even more meaningful. Two weeks ago I…