Food.Farmer.Earth Newsletter: Chef David Padberg demonstrates how to make his variation of the classic ham and cheese sandwich. Lisa Mygrant of the Raven & Rose restaurant shares her views on sustainable farming. The weekly roundup around the web, and coming next episodes on Food.Farmer.Earth.
January 16, 2010 British journalist, Charles Clover, whose book led to the documentary film, The End of the Line, recently launched a new website: Fish2Fork. It’s purpose is to educate and and make known those eating establishments which are serving sustainable seafood vs. those that aren’t. Eaters have an opportunity to participate by posting their […]
Greg Jaworski explains how local farmers make his job easier from a chef’s perspective.
Creating a restaurant around locally produced food, good land stewardship, and preserving social tastes is Stu Stein’s vision for a sustainable restaurant.
I write the blog, Portals and KM which covers web 2.0 during the week and food, art, and music on the weekends.
This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling. Ingredients ½ cup salt ½ cup Turbinado sugar 1/4 cup granulated brown sugar 1 tablespoon granulated garlic 1 tablespoon granulated onion 2 tablespoons paprika 2 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 teaspoons […]