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Terr says...

(3BLMedia/theCSRfeed) Boston, MA - December 7, 2009―Two award-winning socially responsible enterprises, Dancing Deer, the women-led natural baking company and Equal Exchange, the worker-owned Fair Trade pioneer have joined forces to solve your gifting andholiday party needs--all while supporting some great causes.  The "Taste of New England Gift Baskets" feature the award-winning Molasses Clove Cookies and other tasty treats from Dancing Deer complemented by some of Equal Exchange's most popular organic, Fair Trade coffee, tea and chocolates. The gift baskets also include two other local, independent enterprises; locally produced honey from Reseska Apiaries ofHolliston and trail mix from Fastachi ofWatertown.

The CEO’s of Dancing Deer and Equal Exchange, Trish Karter and Rob Everts, have been professional friends for years and often noodled the challenge of how to work together and help each other build their businesses which have so many parallel values.  Both companies have won manyawards for their socially responsible business practices and have been lauded for having two of the most democratically organized workplaces. Both are members of Boston's Sustainable Business Network, and Trish and Rob have shared in a CEO roundtable with other local mission-driven entrepreneurs. So when Dancing Deer decided to bring out a gift basket line, the opportunity to collaborate was obvious.

It’s been a tough year in the food business and particularly in the world of gifts as consumers and corporations have ratcheted back on spending. However Dancing Deer and Equal Exchange appeal on two levels―great product and a commitment to environmental sustainability and social justice.  This might be considered good marketing and strategy, which it is, but this double bottom line approach is driven by the convictions of the founders and employees of these organizations.   Equal Exchange supports small-scale organic farmers around the world through its Fair Trade program.  Dancing Deer dedicates one of its product lines (the Sweet Home Project) to funding scholarships for homeless mothers by donating 35% of the retail price on those gifts in addition to its broader double bottom line mission.

Rob Everts said about the collaboration: “Given all the values our companies share in common plus Dancing Deer’s hard-won reputation for both delicious food and serving the community, we’re really pleased to finally work together and have our products alongside theirs.”
 
Trish Karter returned the compliment by adding: “Equal Exchange has done some really important work in the Fair Trade movement, their products are terrific and I love their broader mission and values”. 

About Dancing Deer
Dancing Deer is a company of people who are passionate about food, nature, aesthetics and community. Known for yummy, all-natural cakes, cookies, brownies and baking mixes, the company has won many national awards and accolades for its distinctive products and innovative business practices. All employees are stakeholders in this women-led enterprise. Sold in gourmet, natural food and conventional grocerystores nationwide, the company also ships directly to consumers (www.dancingdeer.com 1-888-699-DEER) and offers creative marketing programs to corporate customers. When people are happy it shows in the food!
 
About Equal Exchange
A pioneer and U.S. market leader in Fair Trade since 1986, Equal Exchange is a full service provider of high quality, organic coffee, tea, chocolate, cocoa, healthy snacks and bananas. Major customers include Whole Foods, Stop & Shop, Hannaford, Ten Thousand Villages, schools and places of worship nationwide. 100% of Equal Exchange products are fairly traded, benefiting more than 40 small farmer co-operatives in 22 countries around the world.  In keeping with its Fair Trade mission and belief in economic democracy Equal Exchange is a worker co-operative, owned and governed by its approximately 110 employees. http://Shop.EqualExchange.com

 

Filed under: Chef

hollahayden says...

Davey Jackman (cutey on the right in red shirt) is now the "special guest chef" for Sunday Brunches at Saving Gigi. Delicious meals include Waffles with pear compote, Eggs Benny with kale. Delicious coffee and delicious interludes of Supertramp are also not to be missed. Everything is in the $10-$12 range... WHY ARE YOU NOT EATING THERE YET?! Probably because you only just found out.

Service is so sweet, but the small kitchen makes for a leisurely brunch pace. You should get a fresh-baked muffin when you order as a brunch appetizer.

Filed under: Chef

pressehof says...

Düsseldorf - Die Suche nach dem passenden Weihnachtsgeschenk für den Chef gestaltet sich oft schwierig. Das neue Buch von Dr. Anne Katrin Matyssek ist zugleich Geschenk und Kompliment (ohne Schleimerei) - und sorgt für positive Stimmung und ein Lächeln beim Gegenüber.

Es enthält eine Urkunde für den besten Chef von allen (mit Platz für Unterschriften), einen Team-Check zum Umgang miteinander, einen kleinen Leitfaden und zahlreiche Merk-Tafeln mit Sprüchen zum Thema Anerkennung - und natürlich etliches Wissenswerte drum herum. Leicht lesbar und prima als Geschenk geeignet.

Wie die INQA-Studie "was ist gute Arbeit" zeigt, wünschen sich Menschen in allen...

"Chef, Sie haben ein Super-Team!" - Charmantes Geschenk für Führungskräfte bei Pressehof komplett lesen

Filed under: Chef

garydale says...

I bought a kg of corned beef made by a Norwegian chef at THB 750, over $11 pepr lb. My maid thought it was pork gone bad an threw it out!

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txc says...

  
(download)

Who would win the battle of the tiny TV chefs?

Filed under: chef

domin8 says...

Poor priorities=poor judgment
These people have made their lives revolve around food quality, making food that is good enough that people feel comfortable paying for it rather than cooking it themselves. Nutritious food is important, and nutritious food that is not unappetizing is good, but devoting your life to making ostentatious dishes is pretty much on the same level of importance as a hair-dresser, meaning below that of janitors and video-store clerks. But the cooks think they are important, don't they? In that they think that their skill at decorating plates with Sysco products is profound and world-changing they show that they don't know shit about life or what is really meaningful. Preening, egomaniacal self-delusion is an occupational hazard.

They dress in uniforms
This makes people feel extra important, like they have joined some great fraternity and have a posse to back them up. You are donning a mantle worn by great men, men of renown. It's like joining the Crips or the San Francisco 49ers. Or becoming a cop. Like all uniforms it appeals to people with mental and emotional issues who seek become somebody else by donning a set of clothes, unaware that life does not work that way. Cheffing, like police work or being a soldier, is just a job and you are still you even though you are dressed like some other guys. There is no real glamor anywhere in human life. When people find that their lives don't change because they have put on this dream uniform, that's when all their issues come out. Cops get brutal, professional athletes drive drunk, soldiers kill civilians, and chefs throw hissy fits.

Gordon Ramsay. (by SaylaMarz)

Cooking isn't all that
Remember, this used to be done over an open flame with freshly killed meat for the purposes of not dying from starvation. Cooking devolved, or evolved, depending on how you look at it, into the craft of providing a mouth-orgasm for people with money.  Anything in between charred mastodon flesh and Wagyu infused with Mongolian prune juice and stuffed with foie gras, qualifies as "cooking". The concept is broad. It's not some strict, perfect art that only people with decades of training and some kind of mystical super-power can do, but cooks want and need you to believe that only they can do it. Only they can save humanity from having to taste things that are not wonderful. 

It's a "guy thing"
There is a certain class of professional cookery that is identified solidly with the male gender, and this is because culturally speaking domestic cookery belongs to women. The men have to set themselves and their work apart from what your mom did in her kitchen. What the guy does when he puts on his whites and checkers is different from what many women do for their families and don't you ever forget that. Ever. Guys whose masculinity is easily threatened tend to be assholes. When they live in a state of insecurity due what they do for a living, that assholery tends to become ingrained, tends to take over their entire character. 

Their work eventually, literally, becomes shit
They are making a product that gets fed into a hopper then flushed into the sewer a few hours later. basically everything on the Food Network is about telling people how to make feces. Emeril Lagasse and Gordon Ramsay are just creating stuff for sanitation workers to deal with. There is no way you can take your work seriously on any deep level if it's existence is temporary and it's end result is disgusting to the very senses to which a chef is supposed to appeal. But to be a successful chef you must take cooking seriously. To take shit-creation seriously involves a certain amount of bullshit directed at oneself. You have to be pompous and demanding or you are nothing but a guy who generates smelly brown stuff. 

Their work can be dismissed on a whim by a picky patron
You can slave over something and have it sent back by some guy who is trying to impress a girl with how much he knows about good food. Or maybe they have an inferiority complex, are intimidated by the restaurant and want the chef to feel taken down a notch. Maybe the server gave them what they thought was the stinkeye and they wanted to give him some extra work. Whatever the reason, something that is the result of your taste and skill and all the knowledge you slaved over ranges for, while exhausted and kept awake only by anxiety attacks, is rejected by somebody who knows less about food than you did before you went to school for it. That makes you willing to kill people at any moment. You won't, because you would be raped endlessly in prison once they found out what you did for a living, but you could. You have the rage and antipathy to gut a motherfucker in front of his family.  

They are on their feet all the time
Hot Chef 2 (by melkevpics)
This makes you tired. Not tired like people who sit in front of a monitor for a few hours, or even people who do the lifting and carrying in manual labor, no, this is a different kind of exhaustion. It' the kind where you have to do a million mini-tasks over and over again, keep track of them, some of which involve precise timing and some of which do not, others involve great concentration, and keen senses, and others do not, and they are all mixed together. Nothing ever works the same way twice and something is always broken or not where it's supposed to be. It's impossible to get into a routine and so it's impossible to not be stressed and 18 hours into a day that won't end for another 10 you come to the conclusion that this is not what you are supposed to do with your life. 

Their work has the reek of "art"
Art used to be about skillfully depicting some literal, even that had importance to the audience, the viewer. Cave-painting, for instance. It used to have a message. Then one day, due to the need of people to show how much smarter they were than everybody else, it decayed into some guy throwing arbitrary shit together. The more arbitrary the shit, the more of an intellect you need to appreciate it so there are always tons of people ready to claim that they get it. An artist can make money with arbitrary, meaningless nonsense, and so can a chef. You throw together the right exotic and expensive-sounding ingredients and it doesn't matter if it smells like a street whore's crotch and costs $50.00 a plate, people will buy it. Artists, due to their knowledge of the human condition, namely insight into the fact that success has nothing to do with skill and that people are mostly morons, can only feel contempt for his fellow man. Immersing yourself in your work becomes an immersion into human foolishness and as the years go by it gets more and more difficult to hide your desire to see them perish in agony. You know why they use butter and duck fat so liberally? So that they can take pleasure in the idea of you having a stroke.

Many only claim to love food
In a kitchen for 16 hours a day with sloppy, messy, smelly, delicate, always-on-the-verge-of-spoiling food will make some loathe it, especially if they were not all that fond of it to begin with. The thing about cooking is that the celebrity aspect of it from TV, the idea of multi-millionaire chefs who own popular restaurants, gives it prestige. Any job with prestige draws millions of assholes to their eventual destruction. By the time they know enough to be disillusioned it's too late. They will be bitter drunks and coke-fiends before the end of their their second marriage. After it stops being about food and creativity it starts being about ambition and power. All the petty politics of the office can sneak into a kitchen and rip it apart. For every talented chef there are 20 bitter, gossipy, burned out dipshits. 

 

Filed under: chef

happymichael says...

Chef Kapolanialaimaka Kealoha is loading up his coolers and rapping up his knifes for the 14th Mealani's A Taste of the Hawaiian Range and Agricultural Festival.

It is kind of hard to miss our chef. He is the huge Hawaiian guy with the big knifes and a even bigger smile. Most of the time he is to busy to tweet but he said he is planning to try and tweet a few time at the event you can follow him at http://twitter.com/TikiChef808.

Chef Kapo said he loves this event because it showcase the best of locally raised meats — including beef, pork, lamb, mutton and goat — and locally grown produce and he get to cook along with 30 chefs.

Chef is working on a few new menu items to add at Tiki's and hopes to source even more products from the Big Island.

 

graphics and pictures

Mark your calendar for the 2009 Mealani's Taste of the Hawaiian Range and Agriculture Festival. Come and toast our 14th anniversary on September 18, 2009 at the Hilton Waikoloa Village Resort on the beautiful Kohala Coast of Hawaii Island. As usual, the Taste itself will open to the public at 6:00 p.m. and run ‘til it's all gone or to 8:00 p.m., which ever comes first.

Indulge your appetite and show your support of local agriculture as the finest culinary talents in Hawaii showcase the bounty and diversity of Hawaii island's agricultural products. Featured chefs will create extraordinary dishes using locally grown range-fed meats utilizing every part from the tongue to the tail.  In addition, lamb, pork, mutton, and goat will be prepared, all complemented by fresh fruits and vegetables from Hawaii Island farmers. Exceptional food products like Kona coffee, specialty teas, micro brewed soda, ice cream, candies, malasadas and other prepared foods will round out the evening’s fare. Tickets are $40.

What’s New in 2009?

Educational Seminar 12:00 noon, Kohala Ballroom
It's All About Taste - A Seminar on Locally-Raised Beef and Other Island Products
Want to deepen your knowledge of Hawaii's extraordinary agriculture products? Chef William K. Trask of Hawaiian Culinary Consultants, President of the American Culinary Federation (ACF) Kona Kohala Chefs Association and long-time advocate for local products, will lead participants through a side-by-side tasting of some of Hawaii's finest products. Find out more by meeting the farmers and ranchers, as well as learn simple, effective ways to highlight the best qualities of Hawaii's local products from the chefs of the ACF-Kona-Kohala Chefs de Cuisine.

Attendance by registration for culinary students, chefs, "front of house" personnel, retail and wholesale buyers, and media. To register, contact Michelle Galimba at 430-4927 or via email at mgalimba@kuahiwiranch.com. Space is limited.

Agriculture Festival Trade Show, 1:00 to 3:00 p.m., Grand Ballroom
A showcase of Hawaii Island food products for chefs, wholesale and retail buyers and media from throughout the state.

Attendance by registration only. (Not open to the public.)

“Cooking Grass-fed Beef”, 4:00 to 5:00 p.m., Kohala Ballroom
Corporate Executive chef of Roy’s Restaurants, Jacqueline Lau, and Executive Chef of Roy’s Restaurant Hawaii Kai, Ronnie Nasuti, will team together to cook up forage fed beef.  They will provide tips for the home cook on the best ways to season, cook, and serve this tasty and delicious product.

Attendance limited to 100; tickets are $10.

Who Should Attend This Event?

Farmers, ranchers, and other food producers who would like to have their products featured.  Also, residents, chefs, restauranteurs, tourists, aficionados of good food and anyone interested in tasting the bounty of Hawaii Island. And anyone looking for great food, a good time, and a great deal. The planning committee is committed to making this year’s festival another great tasting event of ono-licious cuisine.

For general information, please call (808) 981-5199 ext. 201 on Hawaii Island or email Susan Miyasaka at miyasaka@hawaii.edu.

 

Filed under: Chef

Lazaro says...

Went to lunch today and Flip. Richard was kind of enough to hang out for about 15mins.

Filed under: chef

kyotosong says...

Come tutti quelli che appaio­no in tv (ma non solo), Raspelli è un po’ vanitoso. Da tempo, immagino che il suo metodo critico nell’attività di recensore di ristoranti consista in questo: se viene riconosciuto dai titola­ri dell’albergo o della trattoria, il suo giudizio è quasi sempre benevolo. Se non viene ricono­sciuto, scatta la vendetta (per questo sono convinto che in tut­ti i locali d’Italia esista la sua fo­to segnaletica...). Com’è noto, il modello ideale di critico enoga­stronomico (ma non solo) è personificato da Anton Ego, il severo giudice del film Ratato­uille .

Edoardo Raspelli e il gastro - reality: la penna e la lingua di Aldo Grasso colpiscono ancora (brillantemente)

Filed under: Chef

edd says...

Yesterday I presented "Running the Show: Configuration Management with Chef" at OSCON
 
It was the second time I'd given this tutorial, having debuted it at RailsConf earlier this year. The first time out I was beset my technical problems that, frankly, knocked my confidence and ruined the flow of the tutorial.
 
This time around I had no such issues, and everything went more smoothly. To properly show how Chef works, I'd brought with me an entire intranet of 4 virtual machines, 2 laptops and 1 plug computer complete with a local Ubuntu and RubyGems mirror. I wasn't taking any chances on having to use the internet!
 
There's a lot of material to learn about Chef, and I could easily teach for a whole day, or even two days. I think that is probably the biggest challenge left for this tutorial, as I felt the second half tried to quickly cram in too much in order to give attendees an overview of the possibilities.
 
You can download my slides as a PDF from the conference web site.
 
However, if you're into learning Chef, the best place to start too is the Chef Wiki and the Opscode cookbooks, which have great examples of how to idiomatically write Chef recipes.

My thanks to everybody who attended the tutorial!

Filed under: chef