“He obviously couldn’t take the heat.”
New research on profitability is very good news for farmers considering switching to organic. Read more: Organic farming isn’t just environmentally friendly – it’s very good business for farmers – The Washington Post
One of the highlights of summer in the city is the array of festivals each year. In northern Manhattan, Drums Along The Hudson is an annual Native American festival that has become an annual attraction, drawing hundreds from the local neighborhoods and beyond. Traditional foods like fry bread, storytelling, and face painting are among the highlights, along with performances and demonstrations of dances and chants passed on from generations of indigenous peoples.
Here’s a short video that captures the spirit:
Here's 45-seconds that I hope captures the spirit of today's Drums Along the Hudson festival of Native American culture, held in Inwood Hill Park. (Good shot of Luis Ramos dancing at the end.)
Posted by Doug Levy on Sunday, June 14, 2015
Marcus Samuelsson and Bill Clinton greeted crowds of food fans to the first (and hopefully annual) Harlem Stroll, a festival of diversity, showing off Harlem’s restaurants, neighborhood organizations, and the work of local artists.
Celebrity chefs, local restaurateurs, and their fans strolled around three tents of tastings.
Highlights so far include a sweet spring pea soup by the Sylvia Center, Jerk Chicken slider by Harlem Shake, and a tasting plate by Charles’ Country Fried Chicken.
And a hilarious cooking demo by Aaron Sanchez with Samuelsson, as other TV star chefs egged them on.
Karen Greene has a passion for preserving these receptacles, according to an article in Crain’s New York Business about her photography of Art Deco mailbox masterpieces.
So glad to see my neighbor Karen Greene doing good work like this — and getting recognized for it.
A clinical psychologist, she is also an amateur photographer with a passion for documenting the city’s Art Deco mailboxes. Last year, Art Deco Mailboxes, the book she co-wrote featuring her pictures, was published by W.W. Norton, and she’s now speaking to New York art aficionados about the cultural importance of century-old letter receptacles.
‘Karen has done a marvelous thing by focusing attention on something we see all the time but don’t really think about anymore,’ said Roberta Nusim, president of the Art Deco Society of New York.
Also check out the book that includes Karen’s photographs:
Cochon Butcher restaurant, New Orleans Here’s a glimpse of one of the best meals I had in New Orleans recently. Cochon Butcher is the casual side of Chef Donald Link’s New Orleans restaurant family. Cold cuts made on the spot, sausages hanging all around, and house-made pickles result in a terrific place to enjoy high-quality interpretations of New Orleans style cuisine. http://www.cochonbutcher.com/
Posted by Doug Levy on Sunday, May 3, 2015
Here’s a glimpse of one of the best meals I had in New Orleans recently. Cochon Butcher is the casual side of Chef Donald Link’s New Orleans restaurant family. Cold cuts made on the spot, sausages hanging all around, and house-made pickles result in a terrific place to enjoy high-quality interpretations of New Orleans style cuisine. http://www.cochonbutcher.com/
Times of crisis often create opportunities for scams, or sometimes just well intentioned but misguided efforts. In addition to a listing of vetted charities active on Nepal earthquake relief, Charity Navigator has this guide on giving during a crisis like the one in Nepal.
The marketers of New Zealand wine took an idea started by St. Supery winery in California six years ago and helped turn Sauvignon Blanc Day into a global event, with tastings around the world on Friday, April 24, so that the day stretches into two on social media. Fair enough: Many New Zealand wines are worthy of such attention. Although some of my favorite NZ wines are pinot noir, more than two-thirds of all wine produced in New Zealand is Sauvignon Blanc.
Many people may recognize New Zealand wines among some of the lowest price wines sold in the United States — it’s not hard to find respectable bottles for around $10. Some of this results from efficient bottling and transport (some wines are bulk shipped to California for bottling and distribution.) And, New Zealand benefits from the relatively recent development of its wine industry — mostly within the past 30 years or so.
This week, I tasted two sample bottles from Nobilo. Both were good; one I look forward to enjoying again. Other enjoyable NZ Sauvignon Blancs I’ve had include ones by Ata Rangi (the 2011 was velvety soft); Wairau River and Cloudy Bay.
The better of the two bottles was 2014 Nobilo Regional Sauvignon Blanc. Pale straw hues, pronounced grapefruit flavor, and a long, mineral finish, this dry wine worked well with spicy foods and strong cheese, and it would match many seafood dishes perfectly. At around $14 a bottle, this represents a very good wine for the price.
The other sample was 2014 Nobilo Icon Sauvignon Blanc. Definitely more complex, this wine’s high acidity and light body belies the expected silky balance. The nose had notes of gasoline (petrol if I follow the standard wine flavor glossaries,) flowers, apricot and bell pepper. Grapefruit dominates the flavor, with some white and black pepper. Still a good value for around $17, the balance of the $14 Nobilo Regional still wins for me.
These are only two of hundreds of good New. Zealand wines available in the United States. One advantage of the Global Economy is greater opportunity to enjoy products from around the world. New Zealand wines fit that category quite nicely.
This post was based in part on sample wines provided by the producers.