Anita Lo's Restaurant Annisa Is One More Example Of Why The Living Wage Issues Facing The Food Industry Must Be Solved
Lyon, France will be the epicenter of the culinary world this week when twenty-four of the world's most accomplished chefs will convene from January 24th-25th for Bocuse d'Or, a competition uncompromising in its demands, which is nothing short of culinary perfection.
According to author and speaker Amy Jo Martin, “To feel empowered is to feel free and that's when people do their best work. You can't fake confidence or empowerment.”
The beet has fallen a long way since ancient times where it was said to grow in the famed gardens of Babylon and the mythological Greek goddess Aphrodite consumed them to enhance her appeal. Beets are no longer venerated like they once were but considering their nutritional value, deep flavor and versatility, it's time to reconsider the value and virtue of the poor beet, a vegetable that has become as reviled as the playground scapegoat.
Chef Matt joins the Culinary Vegetable Institute as Chef de Cuisine. Matt says he is excited "to be able to taste an ingredient fresh off of a farm and to explore all aspects of color, flavor and texture is very important. Knowing where the product is from and how it was farmed is just as important as the way it looks, tastes and feels.”
The Latin word for nasturtium means "nose twist" and we can attest from the zesty, peppery flavor of nasturtium leaves that the name is a fitting one. The word is also said to symbolize patriotism and if its nutritional value that inspires your devotion and patriotism to a plant, then the off the carts vitamin c levels of nasturtium, which is ten times higher than most greens, is sure to win you over.