Final Change to Stop the Pebble Mine; Protect World’s Greatest Wild Salmon Runs
Bristol Bay, Alaska is home to the most prolific wild salmon fishery on Earth, supplying roughly half of the world’s commercial supply of wild, healthy sockeye salmon. These phenomenal salmon runs are at risk from plans to build the Pebble Mine, a monstrous open pit copper/gold mine, at its headwaters.
Mine waste from the proposed Pebble mine is so vast, it would fill 3,900 major football stadiums, and cause irreversible harm to the salmon! Alaska Native Tribes, commercial fishermen, restaurants, chefs, conservation groups, jewelers, and supermarkets have all asked the EPA to use its authority under the Clean Water Act to protect the salmon.
Now, the EPA has proposed a plan that places major restrictions on mine waste disposal in Bristol Bay’s rivers, streams and wetlands. They are taking comments on the proposed plan until September 19th.
We have a tremendous opportunity to protect the world’s greatest wild salmon fishery. This is the last comment period to stop the Pebble mine. Please join us in urging the EPA to provide lasting protection for Bristol Bay salmon.
This past summer, with family and friends visiting, I ate at over 20 of the top restaurants in Seattle (some more than once), nearly all places I’ve been to multiple times since they’ve opened. From that experience I can say that the top 6 for dinner, when you factor…
Inspired by the periodic table this infographic aims to educate college students about the drinks they’re imbibing.
While I appreciate the concept of this periodic table of drinks, there is a huge design flaw. If this infographic had been though through, the vertical position of drinks on the table would reflect the strength as measure in %ABV. Instead vertical position has no meaning, a drink on the top line might be 40% ABV, or 6% ABV, same for the bottom line. Not to mention that with something like a G&T or Jack and Coke, a heavy handed bartender might mix a drink to 2x ~ 3x the strength indicated on the cart.
"…dishes come out of the kitchen as they are ready." This is not a feature, it is a bug. It is a sign that your kitchen does not have the discipline or staffing to serve your restaurant’s patrons. Don’t try to spin this as a positive aspect of the dining experience.
I am fine with sharing food when the portions are large enough to share, but sharing small plates with a table of four is pretty absurd. If some of the dishes are cold dishes — salads, antipastas, pickles, olives — there is no reason why the kitchen shouldn’t be able to a) get those out quickly and b) not deliver them all at the same time.
There are restaurants that do pull off the small plates intended for sharing, the one that comes to mind first is Lark, where the servers will suggest a coursing after you have put in your order, and where the plates come out in the order that was determined, and you don’t wind up with too many plates on your table at once. If you want to share, you can, if you want to eat your own thing, you can, because no one will be left waiting for their food to come out.
Pasta with Smoked Salmon, Asparagus and Fromage Blanc
A few nights ago, I pulled together a quick dinner that turned out great. I steamed some asparagus, then chilled it to stop the cooking, then cut it, and then put it back in the pan with olive oil and salt.
I cooked some 12th Ave Garlic Spinach Fettuccinne added it to the asparagus with some cut up Loki smoked salmon and Mt. Townsend Fromage Blanc.
A few grinds of pepper and a sprinkling of finishing salt and it was done!
It’s not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it’s about desire. If you have constant, unwavering desire to be a cook, then you’ll be a great cook. If it’s only about passion, sometimes you’ll be good and sometimes you won’t. You’ve got to come in every day with a strong desire. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
Crowd-funding in the kitchen: non-traditional financing and funding for your food-related project
Small business owners have found it difficult to access tradition financing from banks over the past few years. An increasing number of them, including chefs and value added producers, have turned toward crowd funding to put together the capital necessary to start or expand their businesses. From food trucks to fine dining, a variety of different models have been successfully employed. What’s worked? What’s flopped? We’ll discuss with our colleagues who have gotten help from the crowd to fund their projects. Whether by Kickstarter or pre-sale of discounted goods or gift cards, crowd funding builds on the familiar concept of Community Supported Agriculture (CSA) and takes it to the next level. Moderated by Gregory Heller, Seattle Chefs Collaborative. Presenters include Tim Crosby and Arno Hesse, both of Slow Money, chef Thierry Rautureau of Luc and Rover’s restaurants, and Jared Stoneberger of the Lark Cookbook Project.