Daily Loaf

What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Fixing sprawl and redesigning suburbia- Grant Rimbey CNU explores a possible strategy towards improving existing sprawl. Fixing the sprawl that we have, along with sprawl demolition and recycling, are strategies that could be employed in the future as a new green industry.

Nation’s largest solar facility to be in DeSoto County by next year- Florida Power and Light is currently building the nation’s largest photovoltaic plant in DeSoto County, a $173.5 million, 25 megawatt solar generating facility.

Fresh: New Thinking About What We’re Eating screening – What’s wrong with the mega-industrial food industry- Struggling small farms, problems with food safety rules and the mega-industrial food industry, and a film about all of the above.
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Ellenton Farmers Market- Saturdays; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).

Saturday Summer Market- every Saturday through September 19; 9 am – 1pm. Brought to you by the Saturday Morning Market, this market features the same great vendors (food, crafts, art) as the original market, but this one’s in the shade of the Mahaffey Theatre parking garage. 400 1st St S., St. Petersburg. (which is just 2-3 block south of our current location at Al Lang stadium).

Guided Hike at Weedon Island Preserve- Saturday, August 22; 9 am – 11 am. Guided hikes through coastal mangrove and upland ecosystems of the Preserve are held on most Saturdays of the month. Join us to learn about the coastal environment and the early residents of Weedon Island Preserve. Be sure to bring water and a snack for this 2-hour hike. A hat and closed-toe shoes are also recommended. Reserve your space by 2 pm on the Friday prior to the tour of choice. This event is free and open to the public. Pre-registration is required. Recommended ages: 6 and up. Weedon Island Preserve- 1800 Weedon Drive N.E. St. Petersburg, FL 33702. (727) 453-6500.
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This is it — the final episode, where we learn who is the Master of the Top Chefs.

I was quite impressed with this episode because they did away with the drama and really focused on the food (well, there was some nail-biting drama at the final judging). The chefs had to cook a four-course meal that told a story about their culinary career: Their earliest food memory, the experience that made them want to become a chef, their first restaurant, and where they’re heading in the future with their career. Their dishes were gorgeous (except for Michael’s whole fried fish) and made me want to reach through the screen to taste them.

Tom Colicchio, Padma Lakshmi and the five former Top Chef winners joined the judges to feast upon the cheftestants’ dishes (yes, Hosea is still alive). We also got to see some old pictures of the chefs, from childhood to their early career days — not pretty pictures, these guys definitely were late bloomers.

Highlights: Rick Bayless’ orgasmic mole (mo-lay, as in, the sauce) which took Jay Rayner’s “mole [mo-lay] virginity”; our fantasy Padma-on-Kelly chick fight; Keller’s former life as a dirty hippie; Chiarello’s diss at James Oseland; Jay wanting to bathe with Gail in Chiarello’s food; and the revelation of the winner.

At the end of our podcast, we discussed the new season of Top Chef and ragged on the newbies (and their crazy body art), but tune in next week to hear our rants on the first and second episodes of the season. Yes, we’re continuing this podcast — much to your delight.

Hear the exciting podcast after the jump:
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Tampa Bay Green Drinks is relaunching and their first networking event is being held Wednesday, August 19 in Ybor at 6 pm.

Tampa Bay Green Drinks is relaunching! Join us on August 19, 2009 at 6:00pm at the Roosevelt, a green building in Ybor City located at 1812 N. 15th St.

The Roosevelt showcases a multitude of environmentally sustainable and preferable construction techniques and systems. Meet other professionals in various “green” businesses for networking and discussion. We encourage you to bring anyone interested in green building to check out the progress being made at the Roosevelt to see just what is possible. Wine and beer will be provided.

What is Green Drinks?

Green Drinks is a social networking group that brings together corporate, government, ngo, non-profit and interested people who want to learn about environmentally responsible practices and other related topics. Our goal at Tampa Bay Green Drinks is to bring together the Tampa Bay community to keep “green” moving forward in our community.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Sustainable beer 101: A guide to growlers- Benefits of refillable beer jugs far exceed the lure of fresh tap beer.

Refresh your mind, body and spirit by reconnecting with nature- Living in such a busy world these days overloaded with technology leaves little time to get back to the basics and connect with the planet we live on. Take some time out of your busy schedule and reconnect with nature, which will balance you physically, mentally and spiritually.

Ronald McDonald gets a pie in the face from PETA protester- Ronald McDonald takes one in the kisser from a PETA protester who is against McDonald’s “controlled-atmosphere killing” of chickens.

St. Petersburg College and Tampa Bay green building chapter announce partnership- St Petersburg College’s Corporate Training Office announced a partnership with the Florida Gulf Coast Chapter (FGCC) of the U.S. Green Building Council (USGBC) to provide a comprehensive sustainable building operations training course based on the LEED for Existing Buildings: Operations and Maintenance rating system.
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What’s the hottest green trend in Tampa Bay? Rain barrels. With water restrictions still in effect in some areas, Bay area residents are buying or building their own rain barrels to harvest water to use for watering lawns and washing cars.

For every inch of rain that falls on a roof catchment area of 1,000 square feet, you can expect to collect approximately 600 gallons of rain water. Why not make use of all of this rainfall and save some dough on your water bill?
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

World Cafe- Fridays, 7:30-9:30 pm. This week’s question: “How has being the change I want to see in the world changed me?” For more info, visit the World Cafe website. Starbucks Cafe- 4th St. N. and 89th Ave N., St. Petersburg.

Ellenton Farmers Market- Saturdays; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).

Guided Hike at Weedon Island Preserve- Saturday, August 15; 9:00 am – 11:00 am. Guided hikes through coastal mangrove and upland ecosystems of the Preserve are held on most Saturdays of the month. Join us to learn about the coastal environment and the early residents of Weedon Island Preserve. Be sure to bring water and a snack for this 2-hour hike. A hat and closed-toe shoes are also recommended. Reserve your space by 2 pm on the Friday prior to the tour of choice. This event is free and open to the public. Pre-registration is required. Recommended ages: 6 and up. Weedon Island Preserve- 1800 Weedon Drive N.E. St. Petersburg, FL 33702. (727) 453-6500.
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What a steamy episode this was! I think the title says it all, but you’ll have to listen to our podcast to hear it for yourself.

The Quickfire Challenge this week was the infamous blindfolded taste test. Kelly Choi blinfolded each cheftestant and they had a variety of ingredients to taste and guess – hoisin sauce, ketchup, peanut butter, dashi, poppadum, etc. Surprisingly enough, Mr. Italian himself, Chiarello, took the win for this challenge. I especially enjoyed the blindfolding part, and apparently so did Keller.

Surprise! A bunch of old Top Chef has-beens enter the scene to team up with the chefs and help them cook a buffet spread for 200 “Hollywood insiders” (who or what they were inside, I had no clue). To my happy delight, we got Fabio (”This is not Top Scallop!”) and Jamie from the last season, Elia and Ilan from season 2, Richard, Spike and Antonia from season 3, and some other guys I only kind of remembered. Each chef picked their teams and got to work. But an even bigger surprise was in store for them (go figure) – they had to not only move their buffet outside (read: not good for a raw bar) but also lose a team member before service. Of course the show is going to try to screw everyone over by the final episode!

Highlights: Dale getting all up in Chiarello’s face while Chiarello tries to keep it together and not curb stomp this dude, Anita Lo cursing for what I think was the first time on TCM, the power duo of Bayless and Blais combining their powers to whip up a creamy avocado ice cream, Chiarello being a douchebag throughout most of the episode, Keller smoking out the night before the challenge, and Jay Rayner is badly in need of an extreme makeover. Drama! Action! Excitement! (And the podcast is even better.)

Hear the steamy podcast after the jump: Read the rest of this entry »

With Food Inc. making such a buzz about the food that we eat and where it comes from, this independent film may also be one to watch.

King Corn tells the story of two friends, one acre of corn, and the subsidized crop that drives our fast-food nation.

As the film unfolds, Ian Cheney and Curt Ellis, best friends from college on the East coast, move to the heartland to learn where their food comes from. With the help of friendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most-productive, most-ubiquitous grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they questions about how we eat—and how we farm.

My favorite line from the trailer: “We aren’t growing quality – we’re growing crap!” Truer words were never spoken.

Video after the jump
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This is an interesting way to protest McDonald’s and draw attention to oneself:

Courtesy of Nicole Matthews, PETA

A woman who identified herself as a PETA member and was dressed as a giant chicken hit Ronald McDonald with a vegan custard pie at the “grand” opening of the new McDonald’s in the Hancock Village Shopping Center in Midlothian on Saturday morning.

Despite the clown’s cry of “No pie!“ the plucky protester managed to cream the corporate mascot with the confection before flying the coop, leaving Ronald to change his costume. The protest is part of PETA’s campaign to convince McDonald’s to make reasonable, humane, and basic improvements in the way chickens are killed for its restaurants.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

St. Petersburg College’s new Natural Science, Mathematics and College of Education building is certified LEED® Gold- St. Petersburg College recently announced that for the second time in as many months, the U.S. Green Building Council (USGBC) has awarded LEED Gold certification for one of its new campus buildings.

Best of the Bay of the Day: Best organic smoothie- Believe it or not, algae and bee pollen add up to a delicious drink called the Spirulina Power Buzz. Read this to find out where to get one.

Tips to improve gas mileage (and save some green)- Do you have a lead foot or drive an inefficient automobile?  Here are a few simple tips to improve gas mileage and save a bunch of green!

Living Sustainably in Tampa Bay: Darren Brinkley, owner of REAL Building- Brinkley is the owner of REAL Building and home that he built for his family in St. Petersburg is the first home in Florida to achieve the LEED for Homes Gold Rating.
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Guided Canoe Trip at Weedon Island Preserve- Friday, August 7; 9 am-12 pm. Take this opportunity to explore a portion of the south canoe trail at Weedon Island Preserve. This trail offers a rare look at some of the aquatic ecosystems that make west-central Florida so special. Trained canoe guides lead you through mangrove stands and over seagrass and oyster beds, while pointing out various flora and fauna that live here. If you have never explored the Preserve from the water, this is an exciting opportunity you don’t want to miss! The cost for this unique experience is $14.02 per person plus tax ($15 total) or $28.04 per canoe plus tax ($30 total) (maximum of 3 people per canoe). Spaces fill quickly, and pre-registration is required. Minimum age: Children must be 6 years old or older and all minors must be accompanied by an adult. Weedon Island Preserve- 1800 Weedon Drive N.E. St. Petersburg, FL 33702. (727) 453-6500.

Ellenton Farmers Market- Saturdays; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).
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First of all, I want to say that the views expressed in this podcast are not the opinions of all of us on the panel and definitely not those of Creative Loafing. That being said, if you’re a vegan, we’re apologizing beforehand for this one.

For the quickfire challenge, the cheftestants had quite a juicy challenge: burgers! They each had to create a burger with an accompanying side dish. All of the dishes seemed to reflect their creator – well, maybe not Anita Lo who made “burger soup”, which was runny cheese with chunks of burger. Really, that’s all you’ve got this week, Anita? Girl looked like she was sorely in need of some Ambien, that’s all I’m sayin’. Oh, and I must diss on Bayless (my hot white Mexican chocolate) for serving up guacamole as a side dish. No wait, three different kinds of guac as a side and without chips to dip in them! C’mon, Ricky, guacamole is a condiment.

For the elimination challenge, the cheftestants had to each cater a different course for a luncheon for actress/wannabe singer Zooey Deschanel and her tragic hipster pals. The twist (or “the rat”, as Art put it): Zooey is a VEGAN (read: no meat, fish or dairy) who can’t have anything with gluten or soy either. No meat, no cheese, no wheat, no soy faux meat products, and sorry Art- no fried chicken.

Highlights: Art Smith’s cheat rice milk ice cream (cop out) mixed with strawberries that looked like menses, Chiarello’s chemo (’quinoa’) pasta, Zooey’s tragic hipster party guests, Bayless’ perfectionist tendencies, Anita’s “sad plate”, and general vegan bashing. Bonus: Next week, we get to welcome back past Top Chef contestants Spike, Dale, and Richard Blais (and his fab faux hawk)!

Hear the hi-larious podcast after the jump: Read the rest of this entry »

Our love for fancy, multi-layered toilet paper has major environmental consequences. Did you know that what you wipe with has a huge impact on the world?

I bet most of you probably never thought about it, but it takes a lot of trees just to wipe your butt. Millions of trees are cut down each year, then turned into pulp and bleached just to make that soft, cushy two- and three-ply toilet tissue that most of us deem a necessity in our lives.

I came upon this entertaining little video that really puts into perspective what goes into what we wipe with and “how our love for incredibly soft and fragrant paper is causing more environmental harm to the world than our love for gas guzzling SUVs, big houses, or fast food.”

Video after the jump
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[About Best of the Bay of the Day: Creative Loafing is posting writers' and editors' picks for Best of the Bay each day until the BOTB issue is released on Sept. 16. Vote now on your own BOTB choices in our Readers' Poll!]

Algae and bee pollen in a smoothie? Yes, the deep green, kelp-colored drink with flecks of bright yellow may be a bit off-putting at first glance, but the strawberries and bananas give it a great fruity flavor. This tasty and nutrient-packed Spirulina Power Buzz smoothie can be found at Rollin’ Oats Cafe and Market at the St. Petersburg and Tampa locations.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

The Earth Charter: How ethics can change the world (video) – The Earth charter was created by thousands of people representing hundreds of countries aiming at a universal ethical code of conduct for human beings. How do we treat each other? How do we treat the world? These questions were raised and answered.

City of Tampa Green Business Designation Program- As of this week, the City of Tampa became one of just a handful of cities nationwide to start a green business designation program.  Outside of the West Coast (California and Washington state), Tampa will join major metropolitan areas like Philadelphia and Knoxville in rewarding private businesses that have become or want to become more environmentally-friendly.

Why buying recycled, repurposed products is so important- Preserving the Earth’s natural resources is vital to the future of the planet and all of its inhabitants. Buying recycled and repurposed products is a great way to make a positive impact on the environment by cutting back on waste and the resources needed to make new items.
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Ellenton Farmers Market- Saturdays; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).

Dunedin Green Market- Saturday, August 8; 8 am- 12 pm. The Dunedin Green Market is located in Pioneer Park at the cross streets of Douglas Avenue and Main Street in Downtown Dunedin and runs the second Saturday of every month until October.

Grand Reopening Events at Whole Foods Market Tampa- Saturday, August 1:
-Free Continental Breakfast: 8-9 am. Free Complimentary continental breakfast for Whole Foods Market customers from 8-9 am prior to store opening while supplies last. Meet and Greet with our store community partners. Store Patio.
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In this first episode of the Championships Round, we welcomed back Hubert “The Other French Guy” Keller, Suzanne “Cold Fish” Tracht, Anita “Cowardly Lion” Lo, Michael “Brown Noser” Chiarello, Art “Honey Bear” Smith, and the delicious Rick “Hot Mexican Chili” Bayless (I’m not partial, I swear).

For the quickfire challenge, the chefs got into two teams and had a Mise en Place Relay Race (a.k.a: chopping and prepping food items) to see whose team was faster, the winner then getting an extra point toward the Elimination Challenge. Let me tell you, that Rick Bayless sure knows how to use a whisk for some hot whisking action – those egg whites sure were at stiff peaks…among other things. Anyhow, back on track, the Bayless/Lo/Keller team took the win.

The chefs were then asked to cook their signature dishes for each other to enjoy. I swear Michael Chiarello put roadkill on a plate and called it dinner, the balsamic glaze looking very much like blood on top of the quail which was sprawled out on the plate. Not cute. Hubert Keller made an interesting lobster and truffle “cappuccino” which was an interesting take on soup (I think it was soup) and Rick made an amazing-looking roasted rack of lamb with pasilla chiles and mission figs (Did I mention I’m not partial to Bayless?).

For the Elimination Challenge, the chefs had to cook another chef’s signature dish but put their own spin on it. What did we get? Cold grouper (Tracht), undercooked ground lamb in a “Scotch egg” (Smith), creamed sea urchin (Keller), lobster on a biscuit (Lo), rack of lamb with figs shoved in it (Chiarello), and some delightful looking quail and parsnips (Bayless).

Highlights: Kelly Choi seeming to be withering away, Art’s “egg issues” and name dropping, the Gael Greene and Elvis affair, the possibility of Anita Lo sabotaging her own food in future episodes just to get kicked off the show, and Rick Bayless’ magical powers of Mexican cuisine.

Hear the hi-larious podcast after the jump: Read the rest of this entry »

What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Living with the land: Florida’s first Earthship (video) – Eric Stewart gives a firsthand look at Florida’s first Earthship in Manatee County, and gets his hands dirty while helping out.

Not getting a million-dollar bonus this year? Think local stimulus- Scott Milinder shows us a real stimulus package that will work for us: we all commit to “Buying Local First.” According to recent economic studies, shifting your buying habits to locally owned businesses creates more circulation of money, more economic activity and more jobs in the local economy.

Eco-friendly summertime fashion accessories- Are you searching for a unique and beautiful purse to enhance your summer wardrobe? Then why not consider one of these recycled handbags that are made from recycled items that help to promote a cleaner and healthier world, reports Jen Meier.
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Reducing your beef (or all meat, for that matter) consumption could make quite an impact on not only your health, but also on the environment.

Beef contains high levels of cholesterol and saturated fat, as well as chemicals and growth hormones. Many scientific studies have linked the consumption of red meat to heart disease, stroke, and breast and colon cancer.

According to the National Research Council, beef has the highest levels of herbicides of any food food sold in the US. This is obviously due to all of the pesticides used on the corn and soybeans that is then used for cattle feed. The NRC says that beef rates as second highest on the list of foods that pose the greatest risk of cancer due to pesticide contamination (tomatoes being the highest on the list). Their studies also show that over 95% of all cattle in the US are receiving growth hormones and other pharmaceuticals, many of those then showing up in the cuts of beef we buy at the grocery store.
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Ellenton Farmers Market- Saturday, July 25; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).

People’s Use of Plants Through Time- Saturday, July 25; 9:00 am – 11:00 am. Join us for an engaging ethnobotany class and hike to learn about native plants and their many uses.  Humans have traditionally used plants for food, shelter, tools, and medicine.  Learn about the natural and cultural history of common Florida plants.  Call us for more information and to register.  This program is free and open to the public. Recommended for adults. Weedon Island Preserve- 1800 Weedon Drive N.E. St. Petersburg, FL 33702.

Gulfport Green Market- Saturday, July 25; 10 am-5 pm. Gulfport Goes Green is Tampa Bay’s premier monthly street fair and expo focused on green and healthy living, eco-consciousness and sustainability.  It is a free public gathering in the Gulfport, Florida and welcomes all ages on the fourth Saturday of each month from 10AM through 5PM in the Gulfport Waterfront District.  This July 25 activities will include:computer recycling by the Gulfport Technology Center, clothing swap hosted by LocalShops1.com to benefit Salvation Army, book swap coordinated by Small Adventure Books, green vendors and informational presentations, household battery recycling at The Outpost, Herbalwise offering information on herbal remedies and how to start your own backyard herb garden. Gulfport Florida Waterfront District (Beach Boulevard south of 28th Ave S).
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In this episode, the master chefs had to shop only from one specific aisle in the grocery store for their Quickfire Challenge. I’m sorry, let me correct myself – from Whole Foods Market, having traveled there in their Lexus, and bringing along their handy Gladware storage containers to store the food which would be cooked in/on GE appliances. Oh, and all while sipping on Diet Cherry Dr. Pepper (did I get all of the sponsors in?).

The Elimination Challenge was somewhat tricky: each cheftestant had to shop for another to create a mystery box of ingredients. The recipient of that box then had to choose seven items to utilize in their dish. So each chef decided to totally screw the other one over by giving them crazy ingredients, and Roy Yamaguchi got pissed and went Samaurai on everyone. (No, not really, I just wanted to create some drama for this episode that had to be the most drama-free, playing-it-nice episode yet. *yawn*). No Jay Rayner this week again but we feel all of the brown-colored ingredients on Johnathan Waxman’s plates sufficed to replace Jay’s mole in this episode.

Highlights: Gail Simmons‘ chest as a topic of much conversation (again), Kelly Choi looking very much in need of a proper meal and a better stylist as usual (no, we don’t know who she’s wearing), Johnathan Waxman needs glasses, Art Smith’s lovey-dovey teary-eyed speech at the judges table, and Roy Yamaguchi wanting to be “friends forever” with his new chef pals.

Hear the hi-larious podcast after the jump: Read the rest of this entry »

As you’ve seen from a post earlier this week in the Green Community, Florida is getting its first Earthship. But what exactly goes into making an Earthship and what makes it so energy efficient and eco-friendly?

Not only do Earthships utilize solar and wind energy (for heating, cooling, and electricity), they are made completely of natural and recycled items and are built to harvest their own water, have contained sewage treatment, and their own built-in gardens so inhabitants can harvest their own food.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

TRA’shion Fashion and Art Show 2009 (photos) – The fabulous trashionistas were out in force for ARTpool’s annual TRA’shion Show, and photographer Chip Weiner caught all the recycled green glamour.

Letting go of addictions: Using alternative methods to release addictions of any type- Kelly Rothwell gives us alternative methods such as energetic healing, visualizations and affirmations, that can be used to not only cope with such addictions but to understand the reason behind the addiction and let it go for good.

Living sustainably in Tampa Bay: Dave Starman’s biodiesel fueled car and green lifestyle – The first in a series of profiles, by Jack B., of individuals who are living sustainably in Tampa Bay. This profiles Tampa Bay resident Dave Starman.
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Tabbouleh salad is a quick and simple dish that can be served as a side, used in a wrap, or just eaten by itself. I like to spruce mine up with fresh veggies and herbs, like I’ve done with this recipe. This light and refreshing salad with bright flavors makes for great summer fare.

Tabbouleh is traditionally a Middle Eastern dish used for mezze (appetizer finger food) that primarily contains bulgur wheat, parsley, mint, lemon juice and olive oil. It’s often seen served as dip or in pita bread.
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You’ve probably heard of the carbon footprint – the amount of carbon being emitted by an activity or organization – but what about the Ecological Footprint? The Ecological Footprint is the measure of human demand on the Earth’s ecosystems. It compares planet Earth’s ecological capacity to regenerate compared to all of the resources we humans use. With this model, we can see how much of our planet it takes to support us while we live a certain lifestyle (i.e.: staying on our current track of waste, or mending our ways and becoming more resourceful).

For 2005, humanity’s total Ecological Footprint was estimated at 1.3 planet Earths, which means that we’d need another Earth plus almost a third of another one just to be able to provide us with the natural resources we currently use, or that the Earth needs a year and four months to regain the resources we use in one year. This number is recalculated every year, but is 3 years behind because of the amount of time it takes the UN to collect and publish the statistics. UN scenarios show that if our current consumption trends continue, by 2030 we’ll need two Earths to support humanity. That’s more than one too many. (See these charts for the Ecological Footprint of the US.)
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

“What’s Transformation?” with Anne Adams PhD @ USF St. Pete- Fri., July 17; 7-9pm. The Essentials of Transformation with Anne Adams PhD. Introducing a Transformational Series presented by USF St Petersburg’s Bishop Center for Ethical Leadership & The Connection Partners Inc. What’s Transformation? How’s that different from change? What we’ve believed to be true isn’t working any more. Stories of fear and greed are giving way to those of generosity and compassion. What’s going on? Gain insights as to what’s behind this global shift. Free event. USF St Petersburg, Davis 130; 140 Seventh Ave South St., St Petersburg, FL 33701.

Ellenton Farmers Market- Saturday, July 18; 8 am – 1 pm. Ellenton Farmers’ Market will be the largest year-round market in florida that specializes in “green” natural, organic and environmentally friendly products that makes for a healthier lifestyle and a better environment. Located just North of the Prime Outlet Mall in Ellenton, Florida (exit 224, Old Exit 43, off I – 75).

Post July 4th Beach Cleanup in the Fort Desoto area- Saturday, July 18; 9 am-12:30 pm. The Ocean Conservancy will be conducting a cleanup on July 18th in the Fort Desoto area.
We are seeking volunteers to assist in removing marine debris from Bunces Pass, Terre Verde and Fort Desoto gulf pier from 9:00-12:30. If you are interested in attending, please RSVP to mailto:intern-fla@oceanconservancy.org with your beach of choice. If either beach suits you just let us know or we will place you where is needed.
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This week, our podcast team was sans Jeff Houck, but we were delighted to have PoHo writer Wayne Garcia join in on the fun (and he gave us a new theme song). Otherwise, it was the regular crew of Taylor, Stephen, and myself (Katie).

In this episode, the master chefs had to put a spin on a junk food dish for their Quickfire challenge, and everyone loved Michael Chiarello’s (former Food Network chef) balls – fish balls, that is. We in the studio also chatted about our fondness for fishsticks.

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Wondering what to do with those items in your house that you don’t know how to or where to recycle, and don’t want to just throw them away? Why not get crafty and rework those items by making them into handy things you’d actually use?

I found these great sites that are dedicated to making useful items by recycling and repurposing what most people would just throw away.

-Recycle This features ways to use over 600 items and has over 8000 suggestions of ways to reuse, repurpose or recycle things that would otherwise go in the trash. They’ve covered items from around the home, office and garden, things for particularly hobbies or sports, and random bits of technology that have broken or are just out of date.
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The Tampa Bay Lightning and St. Pete Times Forum employees and staff members participated in a “River Cleanup this morning - cleaning the shoreline and water’s edge of the Garrison Channel around the Cotanchobee Park.

Wearing shirts saying “Together We Will”, the group picked up trash and debris in the park and river areas.

It’s great to hear about individuals, groups and companies doing “the green thing” and setting an example for others to do the same. Whether its picking up trash, planting trees, or even donating money to green charitable causes, many people are jumping on the eco-friendly bandwagon.
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What is it about bacon that we love? It seems the food world has had an obsession with it lately, from bacon vodka, to Bacon Salt, to the infamous Bacon Explosion. But have you ever thought of pairing bacon with something on the sweeter side? What about bacon in candy?

I dared to go there when I purchased the Mo’s Bacon Bar. I had read about it before on the trusty food porn sites that I peruse and salivate over daily, but had never seen it in stores. “Bacon and chocolate?”, I thought, “What a great combination!” I love the pairing of sweet and salty in food – like SnoCaps and popcorn at the movie theater – and I am a bacon fanatic. This was also the item that spawned the idea for my Chocolate Bacon Cupcakes. I was bound and determined to find this candy bar.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Celebrating Independence Day or creating environmental disaster? – Kelly Rothwell looks at the littered aftermath of Fourth of July celebrations and wonder why, instead of giving back in celebration of their freedom, people decide to light off fireworks, leaving mass amounts of debris in the water and on the beach.

Local Food: Dinner in, and from, the garden at Gateway Organic Farm – Chef Gui Alinat gives information about Gateway Organic Farm’s next “Dinner in the Garden” event, an incredible local foods experience featuring nine Bay area chefs.

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This week, we were again graced with the presence of Jeff Houck (The Stew), as well as the usual suspects: Taylor Eason, Stephen Hammill, and yours truly, Katie Machol.

Our cheftestants had to participate in another MacGyver-style (or MacGruber, as we like to think) elimination challenge: The One Armed Egg Challenge! (Not as dirty as it sounds, though Anita Lo used her teeth a lot.) We also finally get to see Doogie Howser (a.k.a.: Neil Patrick Harris) as a guest judge, along with Top Chef regular Gail Simmons, and a surprise visit from Tom Colicchio.

After much discussion and debate over the show and challenges presented, we asked ourselves this: Does Neil Patrick Harris’ love of magic make him less cool now?
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Guided Canoe Trip, Weedon Island- Friday, July 10, 2009; 9:00 am – 12:00 pm. Take this opportunity to explore a portion of the south canoe trail at Weedon Island Preserve. This trail offers a rare look at some of the aquatic ecosystems that make west-central Florida so special. Trained canoe guides lead you through mangrove stands and over seagrass and oyster beds, while pointing out various flora and fauna that live here. If you have never explored the Preserve from the water, this is an exciting opportunity you don’t want to miss!  The cost for this unique experience is $14.02 per person plus tax ($15 total) or $28.04 per canoe plus tax ($30 total) (maximum of 3 people per canoe). Spaces fill quickly, and pre-registration is required. Minimum age: Children must be 6 years old or older and all minors must be accompanied by an adult. Weedon Island Preserve- 1800 Weedon Drive N.E. St. Petersburg, FL 33702.

The World Cafe: Connecting People Through Conversations That Matter- Every Fri. 7:30 pm promptly; Starbucks at 4th St. N. & 89th Ave N., St. Pete (just south of Gandy Blvd.); RSVP to Pat at 727.421.2746 or goodpat@tampabay.rr.com
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Quivira Vineyards and Winery in Sonoma’s Dry Creek Valley is not only an organic vineyard and farm, but also a biodynamic one as well, producing sustainable vineyards and crops. They specialize in varietals known to excel in the Dry Creek Valley, such as Zinfandel and Sauvignon Blanc and small lots of Rhone Varietals. Quivira also has their own farm, where they supply local markets with fresh, organic food. “Biodynamic farming practices help create healthy porous soils which allow water, gases and nutrients to penetrate deep into the soil strata. This fosters strong, wide, deep root growth that enables the vines to absorb elements from the soil and transfer them as flavors to the fruit.”
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this last week:

Steps to becoming greener: Reducing your waste, reusing and recycling: Joshua Poll gives some useful tips for ways to start reducing, reusing, and recycling things you thought you could just throw away.

Genetically engineering cows that will produce less methane, reducing greenhouse gases: Geneticists in Canada are trying to engineer a cow that produces less methane, resulting in less greenhouse gases, reports Brian Roberts.
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As you’ve probably read recently on our site, fireworks aren’t so eco-friendly. According to this article from the Mother Nature Network I recently posted on the Green site, “fireworks often contain radioactive, carcinogenic or endocrine-disrupting substances that seep into soil and water, potentially threatening animals throughout the food chain.” Luckily, new efforts have been made to create “greener” (read: enviro-friendly) fireworks that we’ll hopefully be seeing more of in the future.
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This week, we chat about Top Chef Masters, episode 3: “Offal Tasty”. Again, we were graced with the presence and wit of Jeff Houck (The Tampa Tribune, The Stew), as well as the usual suspects: Taylor Eason, Stephen Hammill, and Katie Machol.

Highlights include: the power of Rick Bayless’ soul patch, Katie impersonating Ludo’s French accent, Jay Rayner’s mole, and Jeff sings for us yet again.

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There’s nothing better than a warm slice of banana bread for breakfast slathered with some butter, and maybe even jam. Or peanut butter. I love the two tastes together in a sandwich, so why not put them in bread form? I decided to go a little nutty and combine the two for this quick bread concoction.

Quick breads (like this one) are very versatile and super easy to make, even for you novice bakers, and for those, like me, who are lazy and hate to measure out a jillion ingredients and wait for dough to rise, etc., etc. They also make a great treat for breakfast or a snack.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this past week:

The Derby Darlins have a successful first green event with T.R.E.E. at Little Bayou Park- Michelle Schenck reports on the roller girls from the Tampa Bay Derby Darlins‘ tree planting event last Saturday in St. Petersburg, an effort to offset all of the carbon emissions from their travels.

Let’s transform this ‘domination culture’ into a ‘partnership culture’ (Videos) – Eric Stewart asks: Is this the America we are handing over to our children? One thats main concern is violence and domination of the world? This government was put in place for the people: do the people want 60% of our taxes going to support defense? Why can’t 60% of our taxes go towards supporting education, renewable energy, as well as redoing the social net so that every human being in our country has their needs taken care of?
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

“Break Out of Your Mold” Cheese Tasting at Greenwise Market- Fri., June 26. Different molds can create distinct flavors in cheeses. Don’t be afraid to try one- it may surprise you! Free. June 26, 4-7 pm; 2403 W. Azeele St., Tampa.

The World Cafe: Connecting People Through Conversations That Matter- Every Fri. 7:30 pm promptly; Starbucks at 4th St. N. & 89th Ave N., St. Pete (just south of Gandy Blvd.); RSVP to Pat at 727.421.2746 or goodpat@tampabay.rr.com
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You’ve heard about organic and eco-friendly wines from us recently, but did you ever wonder about the ”green” beers out there? (And I don’t mean the kind some people drink on St. Patty’s Day.) Many breweries around the country are actually becoming quite eco-friendly. Some breweries are taking environmentally friendly initiatives, like using only organic ingredients, having solar- and wind-powered breweries, recycling and composting grains, and some are even using bio-diesel fueled delivery trucks.

Video and more info after the break.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this past week:

Reconstructing a historic bat tower in Temple Terrace and how to build your own bat roost- Grant Rimbey investigates efforts in Temple Terrace to reconstruct an historic tower for bats, discusses a large community bat roost he designed for the Florida Bat Conservancy, and tells how you can purchase (or build) your own bat roost for your yard.

Summer Solstice: A brief history- Summer Solstice, the longest day of the year, occurs this Sunday- June 21st. Here are a few facts you might not have known about it, from Linda Taylor.

Organics: How to eat well without breaking your budget- With the increase of demand over organic food in the last ten years you would think that a wide range of these products would be easily accessible. Here’s some some advice from Kelly Rothwell on purchasing healthy, organic food in this region without breaking your budget.
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This week we discussed episode 2 of Top Chef Masters: The Lost Supper. Our special guest this week was Jeff Houck, food writer for The Tampa Tribune, who added a great dose of humor to the show and kept us in stitches.
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Whole Foods: Destination Date Night- Fri., June 19. Comedy, plus wine and cheese tasting. Singles and couples are treated to an hour long variety adventure while enjoying a wine and cheese tasting from Whole Foods Market. Registration required- RSVP: at store lobby or to sherell.white@wholefoods.com. Whole Foods Market- 1548 N. Dale Mabry, Tampa, 813-874-9435

The World Cafe: Connecting People Through Conversations That Matter- Fri., June 19. Every Fri., 7:30 pm promptly; Starbucks at 4th St. N. & 89th Ave N., St. Pete (just south of Gandy Blvd.); RSVP to Pat at 727.421.2746 or goodpat@tampabay.rr.com

Plant Some Trees with the Tampa Bay Derby Darlins- Sat., June 20. What better way to kick off the summertime then to plant a few trees with some fun, kick-ass girls? Come out to Little Bayou Park at 9am on Saturday, June 20th to help the girls out in their first full fledged green event! Planting supplies will be provided but please do not forget to bring your sunscreen, water to keep hydrated (we are in Florida in June people), and gloves! The girls have promised that they will only ruffle your feathers upon request! 9 am, Little Bayou Park- 4th Street South and 55th Avenue South in St. Petersburg.

Guided Hike at Weedon Island- Sat., June 20. Guided hikes through coastal mangrove and upland ecosystems of the Preserve are held each Saturday of the month. Join us to learn about the coastal environment and the early residents of Weedon Island Preserve. Be sure to bring water and a snack for this 2-hour hike. A hat and closed-toe shoes are also recommended. Reserve your space by 2 pm on the Friday prior to the tour of choice. This event is free and open to the public. Pre-registration is required. Recommended ages: 6 and up. Call (727) 453-6500 for more information and to register. 9 a.m.-11 a.m.; Weedon Island Preserve.

Guided Hike at Brooker Creek- Sat., June 20. Take a walk through time each Saturday morning on a guided hike along the Education Center Trail. Join us for this 0.75-mile walk as we look at how the land has changed over time and discuss the ecological footprints left by those changes. Sturdy closed-toe shoes are a must, and water and a hat are recommended. Pre-registration is required by 12:00 noon on the Friday before the hike. Admission: Free. All ages welcome – children younger than 6 may find this hike challenging. Call (727) 453-6800 for more information and to register. 9am-11am; Brooker Creek Preserve.

Lose Your Lawn and Go Native: Native Plant Tour and Talk- Sat., June 20. Talking about native alternatives to your lawn with a garden tour of the nursery at Twigs & Leaves Garden Center. Every Saturday, 10 am; 1013 9th Street (Dr. MLK Jr. Street) South in St. Petersburg 33705, 727.822.5400; free.

Compost Happens- Sat., June 20. Join Master Gardener John Kingsbury for this informative workshop to learn how easy composting can be. Just add your kitchen scraps to your yard clippings and compost happens! To register for this free program, visit http://www.pinellascountyextension.org/ and click on the “Online Class Registration” button or call (727) 582-2100. 10 a.m.; Pinellas County Extension 12520 Ulmerton Road, Largo.

Environmental Justice Conference- Sat., June 20. Environmental Justice/Conservation and “We The People”. The School of Urban and Regional Planning is co-hosting an Environmental Justice Conference at the Broward County Main Library Auditorium. During the Conference we will discuss the progress that has been made with regard to the 2001 Economic and Environmental Equity Program Management Plan that was part of the Comprehensive Everglades Restoration Plan. In addition, we will discuss how we can make sure that the needs of low income and minority communities will be addressed in the future. For more information, please call Linda Foster at 954.762.5652. 10 am-3 pm; Broward County Main Library Auditorium, 100 South Andrews, Fort Lauderdale; free, with lunch included.

Living Foods Made Easy- Sat., June 20. A free raw foods class with Chef Joseph Custer. Feat. Southwest Chili and Avocado-Kale Salad. 11 am; Nature’s Food Patch- 1225 Cleveland St., Clearwater, 727-443-6706; free.

Whole Foods Private Label Storewide Tasting- Sat., June 20. A storewise block party featuring Whole Foods Market’s private label products- 365. Active demos in every department, valuable tips, recipes and tasty samples. 1-3 pm; Whole Foods Market- 1548 N. Dale Mabry, Tampa, 813-874-9435; free event.

Whole Foods: Decorate a Cake for Dad- Sat., June 20. Kids Father’s Day Cake Decorating Event. Whole Foods will provide the cakes and decorations. Adults must accompany kids 8 and under. Class limited to 20, RSVP: at store lobby or to sherell.white@wholefoods.com. 3-4 pm.; Whole Foods Market- 1548 N. Dale Mabry, Tampa, 813-874-9435

New Zealand Wine Tasting at Greenwise Market- Sat., June 20. Try these unique wines at the Greenwise Wine Shop. Free. June 20, 4-7 pm; 2403 W. Azeele St., Tampa.

Summer Solstice Party- Sat., June 20. A community celebration for all ages during the longest day of the year with activities, food, beverages, live music and a native plant sale. Sat., June 20, all day event; Twigs and Leaves- 1013 9th Street (Dr. MLK Jr. Street) South in St. Petersburg 33705, 727.822.5400; free

Here’s your amusing, green-related video fix for today. I stumbled across the video (below) from this article from the Huffington Post’s green site. It gave me a good little chuckle while educating me on different ways to save both water and energy (and on my utility bills).

It lists a number of ways to reduce your shower time (i.e.: using a waterproof timer, taking a “Navy shower“)  or water usage (i.e.: showering with a pal, turning your water heater to 120 degrees F and installing a low-flow shower head), as well as listing reasons to start using organic/natural shower curtains and towels. 

Bonus: Bravo TV’s The Real Housewives of New York City’s Ramona Singer makes a guest appearance – I had no idea she was so “green” and Earth conscious (note the hint of sarcasm). And the shower song at the end is definitely going to be stuck in my head all day.

Video after the jump
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this past week:

Cool-N-Save: An eco-friendly energy saver for your air conditioning unit (Video): Jennifer Meier writes about how the Cool-n-SaveTM system affixes to the top of most home air conditioning units, resulting in a substantial drop in ambient temperature of up to 30 degrees Fahrenheit. The Cool-N-Save(TM) system has also been rated by the US Department of Energy and EPA as an Energy Star Partner.

Signs of hope: are our environmental efforts making a difference?: Linda Taylor shows us an example of how environmental efforts can make a difference, even if they take years to come to fruition.
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If you have been paying attention to all of the ads and the commercials on Bravo, you’ll already know that the Top Chef series is back (and we’re hoping you’ve watched). This time, there’s a twist: 24 well-known, seasoned chefs go head-to-head and compete in challenges just like they’ve put the contestants from past seasons through, all to win money for their charity of choice.

Top Chef Masters is a bit different than the original show, though. Instead of sticking all 24 of the “masters” in an apartment and make them eat, sleep, booze, and live together, four of them at a time compete in an episode. I was thoroughly surprised when I saw this – they didn’t mention that in the previews, but I can understand why this was done. (Do you really think these chefs are going to give up the reins of their uber popular restaurants and two months of their lives just for a TV show? Though I would liked to have seen a Hosea-Leah hookup scenario between, say, Roy Yamaguchi and Cindy Pawlcyn.)
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Looking for something green-related to do this weekend? Look no further than our own Green Community Calendar.

Guided Canoe Trip at Weedon Island Preserve- Friday, June 12. Take this opportunity to explore a portion of the south canoe trail at Weedon Island Preserve. This trail offers a rare look at some of the aquatic ecosystems that make west-central Florida so special. Trained canoe guides lead you through mangrove stands and over seagrass and oyster beds, while pointing out various flora and fauna that live here. If you have never explored the Preserve from the water, this is an exciting opportunity you don’t want to miss! The cost for this unique experience is $14.02 per person plus tax ($15 total) or $28.04 per canoe plus tax ($30 total) (maximum of 3 people per canoe). Spaces fill quickly, and pre-registration is required. Minimum age: Children must be 6 years old or older and all minors must be accompanied by an adult. Call(727) 453-6500 for more information and to register. Weedon Island Preserve- 1500 Weedon Dr NE, St Petersburg.

Dutch Approach to Climate Change: A Dialogue with Tampa Bay- Friday, June 12. To open a dialogue on knowledge exchange between the Tampa Bay region and the Dutch water sector on approaches to adapt our cities and infrastructure to potential consequences of climate change. Target audience: Water resource managers, urban planners, utility managers, municipal administrators, infrastructure engineers, members of Tampa Bay community. Gain new insight into how the integration of water management, land use planning, infrastructure engineering and hazard planning can prepare Tampa Bay for potential consequences of climate change. For questions related to workshop content, please contact Dr. Daniel Yeh (dhyeh@eng.usf.edu ) 813.974.4746. Please also see the site for the latest agenda. The event is free but registration is required due to limited seating. Please RSVP: Ms. Bessie Skoures (bskoures@cas.usf.edu ) 813-974-1256. Gibbons Alumni Center, University of South Florida, Tampa.
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The trash mix up of what was thought to have been debris from the missing Air France plane last week, but was just a garbage patch in the Atlantic Ocean, has brought more even attention to the world’s oceanic trash dumps. The largest one is called The Great Pacific Garbage Patch and is made up of about 3.5 tons of trash that floats around and sits on the ocean floor in layers. Ocean currents create a circulating effect and pull debris in the water from North America, Hawaii, and Asia, and have created this huge area of refuse.

This huge patch extends from the coast of California to China and is bigger than our continent, spreading over millions of square miles. 80% of the garbage is plastics that have not biodegraded. According to this article from the Mother Nature Network, “Unlike most other trash, plastic isn’t biodegradable – i.e., the microbes that break down other substances don’t recognize plastic as food, leaving it to float there forever. Sunlight does eventually “photodegrade” the bonds in plastic polymers, reducing it to smaller and smaller pieces, but that just makes matters worse. The plastic still never goes away; it just becomes microscopic and may be eaten by tiny marine organisms, entering the food chain.”

The video below, from a segment on Good Morning America, gives more information. They interviewed Capt. Charles Moore of the Algalita Marine Research Foundation, who has been studying the trash in this area for over 12 years. When the reporter compares it to a “trash soup”, Moore replied, “It’s like a minestrone that’s out there, and all the little vegetables are different colored plastics.” His samples taken from those waters have shown that the trash quantities have more than doubled in the past 5 years, and that many fish and sea creatures are being affected by this as well.

Efforts have been made to clean it up by the Ocean Conservancy, but what needs to be done is preventing more trash from piling up out there. When we can take responsibility and start changing our ways, then we can start making a difference.

What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this past week:

Stretching your diet and exercise comfort zone: moving through a plateau: contributor Kelly Rothwell lists a few ways to work through your diet and exercise plateaus.

Greenpeace comes to Tampa with bad news about Florida’s emissions: Joshua Michael Poll takes a look Greenpeace’s report that Florida is one of the biggest emissions producers in the world.
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According to an article posted today by The Guardian, investments toward green energy power generation topped those toward fossil fuels last year. This marks the first year of this occurence, according to figures from the United Nations that were released today.

“Wind, solar and other clean technologies attracted $140bn (£85bn) compared with $110bn for gas and coal for electrical power generation, with more than a third of the green cash destined for Britain and the rest of Europe.”

“There have been many milestones reached in recent years, but this report suggests renewable energy has now reached a tipping point where it is as important – if not more important – in the global energy mix than fossil fuels,” said Achim Steiner, executive director of the UN’s Environment Programme.

Read the rest after the jump.
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What’s the buzz on the latest issues in the Green Community? Check out what you may have missed this past week:

Why does Florida Fish and Wildlife refuse to protect eagles and tortoises?: contributor and green activist Chris Hrabovsky asks why Florida wildlife is allowed to be sacrificed in order for big businesses to take over that land.

The roots of sprawl: Grant Rimbey explores the origins of sprawl in the United States, describes the difference between sprawl and sustainability, and hints at a future strategy for moving beyond sprawl.

Tampa City Council reclaimed water workshop: a post by John Dingfelder on Tampa City Council wanting to “turn the page” towards a new era of common sense water conservation.

An overview of Green Cities Florida in Orlando and hopes for a greener future: Joshua Michael Poll attended last week’s Green Cities Florida event in Orlando and discusses highlights from it, as well as his hopes for Tampa Bay’s green initiatives.

No acupuncture needles needed when it comes to Meridian Therapy: health and wellness contributor Kevin O’ Dunn looks at the use of toothpicks in place of needles in acupuncture and Meridian Therapy.

Help support the Tampa Theatre by shopping at Barnes and Noble this week: Michelle Schenck gives information on helping the Tampa Theatre by purchasing from Barnes and Noble book stores this week.

Steps to becoming greener: Starting a compost or worm bin: Tips and information from Joshua Michael Poll on creating healthier soil by making a compost or worm bin.

360 Vodka: drink in the name of Mother Earth: Jessica McCormick reviews the “eco-responsible” (and very tasty) 360 Vodka.

VP Biden boosts green jobs and training in Denver: Vice President Joe Biden creates 450,000 green jobs in Denver with $500 million from the economic stimulus bill, as reported by Michelle Schenck.

Lose your lawn and get Florida native plants instead; Free native plants tour Sat. (5/30): Joshua Michael Poll gives us more green tips- this time for our lawns and how to use native Florida plants in place of a time- and money-consuming traditional lawn.

Green office tip of the week: Reduce paper in your office: the latest green office tip from contributor Lisa Assetta.

McLibel and Wal-Suit trials: people who fought against these companies and made a difference: Chris Hrabovsky discusses the long McLibel suit in London and compares it to similar local issues and legal battles with Wal-Mart destroying wetlands and wildlife to build, showing what a few everyday people have done to stand up to these big companies.

Don’t forget to check out our Green Community Calendar for green events and workshops in the Bay Area!

Cookout season is upon us, and what’s one of the first things that pops into my head when I think about cookouts? Burgers! It’s one of the best forms of finger food and a staple of summer cookout foods.

Contrary to what many people may think, burgers don’t always have to include just beef, or any meat at all, for that matter. Start thinking outside the burger box and get creative with: from ground lamb or chicken to portobello mushrooms or seafood. Then find some fun condiment combinations to top them with to enhance their flavor. Why not make your own condiment for your burgers to elevate their gourmet factor?

I experimented with shrimp as the protein for my latest burger concoction and made them into sliders (which also work as fun little appetizers). To bind the chopped shrimp I had to use some cracker crumbs, mayo and an egg, to end up with a crab cake-like patty. Just be sure, if you make a burger with shrimp, crab or fish, to not use too much breadcrumb filling in your mixture because you don’t want to end up with a dense product. Think: more meat to filler in your burger mix ratio.

These shrimp sliders can be baked, grilled, or pan-fried. If you’re going to grill them, just be sure to thoroughly spray your grill down with non-stick grill spray before placing the patties down (see below for further cooking instructions). Read the rest of this entry »

What’s Green Community contributor Carrie Webb doing this summer? She gets to vacation in San Francisco and on someone else’s dime! She also talks about her fond summer memories of playing on the beach at Fort Desoto as a kid. Hear her story and more on our Summer Guide. (Video after the jump) Read the rest of this entry »

MaxWest Environmental Systems announces the grand opening of their gasification facility today in Sanford, Florida, at Sanford’s South Water Resource Center.

This innovative system was designed to provide renewable ‘green’ thermal energy to replace energy from natural gas for the City’s sludge dryer by turning Sanford’s treated wastewater sludge into gas. The energy in the sludge is then converted to heat safely and economically.

According to their press release, “This first of its kind, industry-changing technology will provide Sanford with a long-term, green solution for sludge disposal while saving millions of dollars in natural gas fuel costs. Sanford’s 20-year contract with MaxWest also provides long-term energy price stability. And, as the system grows, the opportunity to produce renewable green electricity is available.” Read the rest of this entry »

Going along with our Summer Guide 2009 (that was just released today), we’ve interviewed some of the contributors of our Green Community as to what their plans are this summer and of fond summer vacation memories. 

Here’s Lisa Assetta on her busy summer (working) and on her favorite place to vacation. (Video after the jump.)

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The Raw/Living Food Diet is not some new-fangled crash diet trend. It’s been on the organic food scene for awhile and seems to be growing in popularity. So what exactly is it, you ask? It doesn’t just mean eating raw veggies all day, there are some stipulations.

First of all, yes, the food is raw. The practice is very close to veganism, except that everything is uncooked or barely cooked: food cannot be heated above a certain temperature, generally between 92-118 F, or 33-48 C., thus keeping its “raw” state. Raw foodists believe this also keeps all those nutrients and enzymes in the food, enzymes that our bodies need to aid in digestion and metabolic processes. According to this article from Life Extenstion Magazine, “Cooking of food, particularly if heat is prolonged and over 118 degrees Fahrenheit, destroys enzymes in that food, leaving what is commonly consumed by the modern person – an “enzymeless” diet.” “Eating food without enzymes makes digestion more difficult, deprives the body of enzymes, and leads to toxicity in the body, and to excess consumption of food, which leads to obesity and to chronic disease.” (Green Living Ideas) Raw foodists believe that those extra nutrients and enzymes will also naturally detoxify your body, leaving you with clearer skin, lots of energy, and can even help you lose weight. Read the rest of this entry »

When thinking of recipes to make to post on the site, I rack my brain looking at food magazines, and foodie sites and blogs for inspiration. But I’ve come to find, through trial and error, that my best looking and tasting dishes are almost always done as a spur of the moment thing.

I especially love a challenge, like trying to make a meal with what I’ve got in the refrigerator or pantry- sometimes working with plain and boring items, and sometimes very interesting ones. Which leads me to how I made this meal.

Picture the scene: I’m over at my boyfriend’s house trying to make dinner last week and he hadn’t stocked up on groceries in awhile (typical). I go through the pantry and refrigerator, scavenging and turning on my creative juices to come up with something for a well-balanced meal. I’ve got these basics- frozen chicken breasts (thank goodness he buys a ton when they’re on sale), rice, asparagus (luckily, still pretty fresh) an onion, and a green bell pepper. Protein, starch, a green vegetable, and garnish- perfect. Lucky for him, he’s dating a foodie with culinary degree and a flair for thinking on her toes when it comes to meal time. So I grabbed a packet of Sazon Tropical seasoning and a bottle of Mojo marinade I’d stashed over there for times like these (also easy to find at your local grocery store and great pantry staples) and a bottle of white wine, got out the tools and got to cooking. Read the rest of this entry »

Confused on which fruits and vegetables should you be buying organic? Yes, it can be expensive, but studies by the Environmental Working Group (EWG) show that there are some produce items that you should always be buying organic because of the amount of pesticides used on the non-organic kind and the porousness of their skins in retaining the pesticides.

Why should you care about the pesticides on your food? According to the EWG, “The growing consensus among scientists is that small doses of some pesticides and other chemicals can cause lasting damage to human health, especially during fetal development and early childhood. Scientists now know enough about the long-term consequences of ingesting these powerful chemicals to advise that we minimize our consumption of pesticides.” Read the rest of this entry »

Your Creative Loafing food contributors, GNATV and Katie Machol, joined forces to bring you this entertaining video tutorial on how to prepare “Fiesta Mac n’ Cheese” in a rice cooker. This easy recipe can be prepared in a jiffy just using a rice cooker. A little late for Cinco de Mayo, but a fun and tasty dish for any time of the year!

(Video and recipe after the jump)

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Bread pudding is one of my favorite throw-together, quick and easy recipes. If you have at least these three items on hand, you can make the base pudding: bread (preferably day old and dry), eggs, and milk or heavy cream. It’s also a great go-to because it works for breakfast, lunch, dinner, or dessert. It just depends on the extra ingredients you throw in: sweet for breakfast or dessert, savory for breakfast, lunch, or dinner. Plus, prep time is ten minutes or less. How great and versatile is that?  Read the rest of this entry »

This Saturday, April 18th, some of the C.O.O.K.S. Club at the Art Institute of Tampa will be hosting a BBQ cook-off and competition. Culinary students will be competing to see whose barbecued protein of choice will reign supreme, after being judged by some “professionals” and the public.

The event will be from 11 a.m.- 3p.m. at the Art Institute of Tampa (4401 N. Himes Ave., Tampa; on the northeast corner of Himes Ave. and MLK, just north of Raymond James stadium). The judging will be held in the dining lab on the second floor ($1 for each entry sampled) and there will be a smoker chock full of burgers and dogs for sale outside on the back patio. Judging will end by 1:30 so get there before it runs out.

The money earned from the competition will go to the Chef and Child Foundation. Come out to support these future chefs and culinarians and enjoy some barbecue, too!

For more information, contact Katie at: katie.machol@cln.com

Lemons always remind me of spring because of their sunny color and fresh flavor they add to food. I love to use lemon juice to add a bright citrusy flavor to dishes, and the zest shouldn’t be wasted either — it packs a punch of flavor in just a small amount. Mint is also another favorite flavor of mine and tangy lemon and cool mint taste great together.

Risotto is a creamy, traditional Italian rice dish that’s so versatile it’s great for any time of the year or occasion. So, thanks to my affection for lemon and mint during this season, I decided to marry the two in this dish.
Read the rest of this entry »

I was in another Latin mood last week when I decided to make this recipe. I had a taste in my mouth for that combination of vinegar, olive oil, garlic and fresh herbs that chimichurri possesses and was simply looking for an excuse to make it, and a vehicle on which to consume it. Chimichurri is a traditional, uncooked condiment from Argentina that is used on grilled meats and fish. I could eat it on almost anything.

My inspiration for this came from a dish I’d eaten recently, grilled flank steak with chimichurri, at Cafe Dufrain in Harbour Island. Flank steak can be tough and needs to be marinated for a long time and I wanted a tender, thick and juicy hunk of meat, so I opted for a New York strip instead (my cut of choice). This cut of meat really doesn’t need to be marinated because it’s tender enough already, but I wanted to infuse a bit more flavor before throwing it on the grill. You can use any beer you’d like for the marinade (I used Dos Equis Amber) but I’d suggest a somewhat dark beer, like a Mexican amber beer or a medium ale, nothing too light or fruity. Read the rest of this entry »

Have you been to the grocery store and seen the prices on produce these days? No wonder people don’t want to buy fresh food that’s actually good for them, when they can save a buck by buying processed, pre-packaged food that is full of chemicals and fake ingredients. It’s also dejecting to think how far food travels before it reaches our tables — going from farm to processing and packing plants, then shipped off hundreds of miles away to grocery stores.
I am making a personal effort to buy more locally grown food. It saves me money and it keeps the local farmers in business. Last weekend, I ventured out to Plant City to check out some of the local farmers’ markets and found Parkesdale Farms Market. Parkesdale Farm has been in operation by the Parke family since 1956, growing an array of vegetables, fruits, and various plants and flowers over hundreds of acres. They are now the largest strawberry, citrus, and produce market in Florida. Read the rest of this entry »

I am a big fan of guacamole, and avocados in general. So when I found this recipe for guacamole that didn’t use avocados in my Meatless Monday cookbook, I was a bit skeptical. But, as the saying goes, don’t knock it ’til you’ve tried it.

The great thing about this recipe is that it contains items you probably already have in your refrigerator. Otherwise, the ingredients are dirt cheap to buy at the grocery store. Just throw in anything you would add to normal guacamole — onions, jalapenos, spices, etc. Frozen peas are about a dollar, and the recipe calls for only one-third of a bag. What will probably end up happening, though, is you’ll try this faux guacamole recipe and then use the rest of that bag of frozen peas to make some more. Bonus: frozen peas are always in season.

Unless you have an aversion to peas, this replacement guacamole rivals the original — it’s slightly sweet, smooth, super tasty, and keeps its bright verdant color (as opposed to the old fashioned kind that turns brown because of oxidation). Not to mention, using peas in place of avocado reduces the calories in this dip by almost three quarters and fat by 34 grams, so you won’t have to feel guilty when snacking on this addictive appetizer.

So go ahead, try this flavorful new twist on classic guacamole and become a convert to the delicious copycat that is mockamole.

Mockamole
(makes about one cup; recipe courtesy of Meatless Monday cookbook)

1 cup frozen green peas, thawed and drained
1 teaspoon ground cumin
3 tablespoons chopped onion
1 large clove garlic, chopped
1 tablespoon lemon or lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes, or to taste (or one fresh jalapeno pepper, minced)
salt and ground black pepper to taste
(I also used chopped fresh cilantro)

1. Combine the peas, cumin, onion, and garlic in the container of a food processor or blender. Process until smooth.

2. Add lemon juice and olive oil, and process just to blend.

3. Taste and season with red pepper flakes, salt and pepper.

4. Blend for just a few more seconds, and transfer to a serving bowl. Serve with chips, crackers, or fresh veggies.

Check out the Meatless Monday site for recipes and tips to kickstart healthier living! And be sure to check out my blog, Culinary Pirate, and follow me on Twitter!

The next time you have the insatiable craving for delicious, salty bacon, look no further than your kitchen cabinet: Bacon Salt! It’s salt infused with the wonderful flavor of bacon that you can use on just about everything (edible)!

This condiment comes in eight flavors: Original (”Like a straight bacon punch in the mouth!”), Hickory, Peppered, Applewood, Jalapeno, Mesquite, Cheddar, Maple, and Natural (which is also gluten-free). And there’s no greasy bacon guilt with this product: it’s fat free, calorie free, and low in sodium. Can’t eat bacon for lifestyle or religious reasons? Don’t fret- Bacon Salt is vegetarian and Kosher!

Read the rest of this entry »

Money seems to get tighter and tighter these days, so why spend 15 bucks on delivery pizza? One of my favorite pre-made products in the grocery store is Pillsbury’s refrigerated pizza dough. For around $2.50, you can pick up a tube of it and get creative by adding your favorite toppings. You can even find one-serving size cans of pizza sauce in the pasta aisle, so it saves you from having to buy a huge jar of sauce. Why not skip the marinara sauce altogether and do a white pizza or use up that barbecue sauce in your fridge place of it? The Mexican pizza I made (recipe below) cost about $9 to make (not including things I already had on hand, i.e.: olive oil, herbs, etc.) and could serve four people, so this is definitely a recession-friendly meal. Read the rest of this entry »

As the temperature starts to rise (at least in this part of the country), its time for some refreshing and simple dishes for those hotter days, like my Asian-inspired cold soba noodle salad. Soba noodles are made from buckwheat flour and have a heartier, more substantial texture than regular pasta noodles. In Japan, they’re used in a variety of ways throughout the year: cold in the summer in a salad (like this one) or hot in a soup or broth in the winter months, and in a multitude of variations. Surprisingly enough, soba noodles are now more widely available now bring in the ethnic aisle many grocery stores. Or you could take a culinary adventure to your local Asian market and pick up other interesting ingredients to play with.

Read the rest of this entry »

Forget tableside Caesar salad (so ’80s), it seems the hot new trend is tableside guacamole. Right in front of your eyes, your server will whip up a batch of fresh guacamole with your choice of mix-ins: onions, peppers, jalapenos, tropical fruit, cilantro, etc.

I’ve seen this trend at higher-end Mexican and Latin restaurants lately, like the renowned Boudro’s Texas Bistro in San Antonio, TX (read about my culinary adventure), and Cantina Laredo in Wesley Chapel, FL. But be prepared to shell out around 10 bucks for it, which seems to be the average. It’s all for the novelty and the show, I suppose. Read the rest of this entry »

Breakfast is my favorite meal of the day, no matter the time. For this recipe, my inspiration was the wonderful produce available this time of year and my deep affection for egg-based breakfast/brunch foods. I hit up my local produce stand, then got in the kitchen and got my frittata on!

This frittata recipe is super simple, even easier then making an omelet and without all the flipping and fuss. I love the array of colorful vegetables that are now available at the produce stands and just about all of them would be great in this dish. I used almost every color in the rainbow in my frittata: a yellow tomato, red cubanelle pepper (comparable to a bell pepper, but a bit sweeter), verdent spinach and arugula, and red (actually, purple) onion. Read the rest of this entry »

You know how everyone claims that their mom makes the best meatloaf and no one else’s can compare to it? I would have agreed with that, until I found this recipe for bacon-wrapped meatloaf. The classic comfort dish that is meatloaf and delicious salty bacon combine to make a juicy, meaty, melt-in-your-mouth taste explosion. Hungry yet? Read on.

This version of meatloaf was actually a collaboration and experiment by myself and my guinea pig/willing victim (a.k.a.: boyfriend) one Sunday afternoon. The idea was to make a better version of standard meatloaf, but how? What would elevate it from a simple comfort food to one sexy hunk of meat? And then the idea was born: Read the rest of this entry »

It’s that time of the year again: St. Patty’s Day! I’ve been reminded of my fondness for Irish soda bread thanks to the bombardment of St. Patty’s themed emails from various foodie websites. I also have a deep love (and a hankering) for scones lately, too, so I was happily surprised when I stumbled upon this recipe for Irish soda bread scones — two in one! These scones are also great because I can bake a batch or two and give them away as treats on March 17th.

This recipe is very simple and virtually foolproof, especially for novice bakers. I love these scones because they’re more bread- than cake-like and not too sweet: the perfect blank canvas for butter and jam. They’d also be great with raisins or currants, spices (i.e.: cinnamon, ginger), chocolate chips, or even green food coloring! Start off your St. Patrick’s Day with one of these warm delights topped with your favorite spread or dunked in your morning coffee (they’ll help soak up the booze you’ll be probably consume later on, too). Read the rest of this entry »

Barbecue sauce is one of my favorite things on the entire planet. I don’t discriminate — sweet, tangy, thick, runny, you name it and I’m a fan. It’s the main reason I go out for barbecue in the first place. This versatile condiment is not only great for grilling, there are a plethora of uses for barbecue sauce (most of which I have tried) as a marinade, slathered on meatloaf, french fry dip, substitute for tomato sauce on pizza or spaghetti, pretty much in and on anything. Maybe not on cereal, though. I draw the line there. I have tried tons of different types and this following recipe is one of my top favorite barbecue sauces I’ve ever consumed.

Vinegar is the main ingredient in barbecue sauce and I’d never seen one that used balsamic in place of red or white, so this piqued my interest. I had seen this recipe for balsamic-based barbecue sauce on Giada DiLaurentiis’ show Everyday Italian on Food Network a few months ago and jumped at the chance to make it. I love this version because of its unique, slightly sweet, and rich flavor. I could even eat it on ice cream (maybe not on cereal though). Seriously tasty. Read the rest of this entry »

Every ethnic cuisine has their form of a one pot, rice-based dish that usually includes some form of meat and/or seafood with vegetables. One of my favorite versions of this is Spanish paella. Paella is traditionally made in a large pan called a “paellera” (go figure) with short- or medium-grain rice given its characteristic yellow color from saffron threads, as well as its distinct flavor. Paella varies from region to region in Spain, with the coastal areas including mostly seafood in theirs, such as mussels, clams and shrimp. Other versions feature Spanish dry chorizo and even snails. While traditional versions of paella are absolutely wonderful (definitely a must-try ethnic dish), I am hardly a traditionalist.

First of all, I didn’t feel like slaving over a hot stove to make my paella and I hadn’t used my fabulous rice cooker in ages, so I busted that bad boy out and got to work. I know I’ve already raved about all of the amazing things a rice cooker can do in a short amount of time, but I feel I must again and pay homage to my dear friend and kitchen appliance. Did I also mention it can cook rice perfectly? Read the rest of this entry »

While speaking at one of Hillsborough Community College’s hospitality program classes last week, I found out about this program called Meatless Monday. This is a national public health campaign and non-profit organization working in association with the John Hopkins Bloomberg School of Public Health dedicated to helping prevent the four leading causes of death in the U.S.- heart disease, stroke, diabetes, and cancer.

How are they trying to combat these diseases, you ask? By asking Americans to cut out meat (beef, poultry, and pork) and high-fat dairy just one day a week, thus limiting their weekly intake of saturated fat and preventing those diseases. Their goal is to reduce Americans’ consumption of saturated fat by 15% by next year, which could be done by cutting it out just one day a week. Read the rest of this entry »

Skittles are pretty tasty by themselves (excluding those chocolate abominations), and vodka is just wonderful, but maybe not on it’s own. So what if you combined the two? Skittles-infused vodka: two great tastes that taste great together. You get the sweet, synthetic flavors and a great buzz all in the same swallow. I stumbled across this entertaining article about how to infuse vodka with Skittles candy.

Read the rest of this entry »

Having seen tons of pictures of delicious-looking pancakes last week on my food porn sites, it put me in the mood to make some. I am not a fan of plain ol’ regular pancakes, though, because I find them to be dry, dull, flavorless and only good as a vehicle for syrup.

While looking in my pantry for inspiration, I spotted my neglected (but not expired) box of yellow cornmeal. Ta-da! Thus, the cornmeal pancake idea was born and executed. They are a heartier, more substantial versions of a regular buttermilk pancakes, with a texture similar to buckwheat. They’re also pretty filling, so a few go a long way.

Read the rest of this entry »

The weather here in the Tampa Bay area has been absolutely gorgeous lately, an has put me in the mood for some grilling action. I’ve had a hankering for a big juicy burger for ages, but I wanted to try something different than a plain old patty with American cheese on a boring bun.

I was at the book store and noticed the Sutter Home Build a Better Burger cook-off cookbook in the bargain section. It inspired me to create a gourmet burger of my own (and also reminded me that I had forgotten to enter last year, again). I didn’t find any one particular recipe that I wanted to use, but it got my creative juices flowing. Fortunately, being a foodie, I usually have all sorts of fancy cheeses, condiments, etc. in my fridge and pantry, so I decided to throw together a “bistro burger” (I thought that name sounded better than: “fancy-schmancy burger”).

Recipe after the break: Read the rest of this entry »

I’ve really been in the mood for popcorn lately but I want to try something different than your run-of-the-mill butter flavor. I could take the cheat approach and just buy one of the fancy new toppings that are available now at the grocery store, but I believe that when you make something yourself from scratch (well, almost, in this case) it is so much more satisfying.

I set out on a quest to find some fun ways to spice up my popcorn and found some tasty-looking recipes, from savory to sweet, with all sorts of interesting flavor combinations. Now my only problem is that I can’t decide which one to try first…

Read the rest of this entry »

Hummus is my favorite go-to snack when I’ve got the mid-day munchies. This traditional Middle Eastern concoction is easy to make, versatile, and healthy. Basically, you’re whizzing up chickpeas (a.k.a.: garbanzo beans) with some olive oil and tahini (toasted sesame seed paste) in a food processor, then throwing in whatever your heart desires to flavor to the hummus.

Hummus is not only great for dipping raw veggies or crackers in for a quick snack, it can also be used as a condiment — I like to spread it on wraps, sandwiches, etc. Try this delicious version I made with roasted garlic that rivals any of the expensive ones you’ll find at the grocery store.
Read the rest of this entry »

While thumbing through an in flight magazine on the red-eye to San Antonio, I stumbled across this fabulous cocktail recipe — the Hooville Martini. Whoever thought of using Yoo-Hoo as a mixer is a genius!

The Hooville was created for the bar menu at the trendy Ketchup restaurant in L.A., which features classic comfort food dishes with a gourmet twist. Their drink list also features other memorable kid beverages, like Sunny D and Kool-Aid, updated into playful and creative cocktails. “The Hooville takes on the creamy and chocolatey Yoo-Hoo, but with added almond flavor, since what goes better with chocolate than almond? It’s a nutty, rich tasting cocktail that makes a really good after-dinner drink,” says Ketchup’s bar manager, Darius Karsas. I also think it would make a great breakfast or brunch drink, like an adult chocolate milk with a little ‘hair of the dog’.

Recipe after the break: Read the rest of this entry »

Last weekend I was able to fulfill a long-standing dream of mine: visiting San Antonio, Texas. Why San Antonio, you ask? Well, there’s the historic Alamo, the touristy River Walk, and many other cultural and historic sights. But this city has also been the mecca of Tex-Mex food in my eyes (and also a stop on my “BBQ of the U.S.” tour) for longer than I can remember.

I had been planning this culinary pilgrimage for almost two months, as soon as I found out I was going (courtesy of wonderful boyfriend and free airline tickets), and did extensive research on just about every Tex-Mex/barbecue/Mexican restaurant in town. My main goal was to stay away from eating on the River Walk as much as possible, since it contained mostly overpriced tourist traps with bland interpretations of the authentic Tex-Mex food I sought. This weekend getaway made me feel like Giada on one of her “Weekend Getaways” (minus the camera in my face). Read the rest of this entry »

Forget buying overpriced chocolates and goodies for your sweetie or friends this Valentine’s Day. Why not give them a more personal way of saying “You’re Special” by making them a sweet gift yourself? These rich and decadent chocolate truffles are sure to please any chocolate lover.

Believe it or not, chocolate truffles are not difficult to make. I decided to take on the challenge for the sake of this post and prove that it can be easily accomplished (you’re talking to Miss Anti-Pastry, remember?). So what if they don’t look as perfect as those expensive Godiva ones? These taste amazing and they’ve got a whole lot more love in them than anything you could buy in the store.

For this recipe, I decided to flavor mine with dark rum. I suggest using good quality chocolate (for taste), but chocolate chips in a bag will suffice just as well (go for the Ghirardelli ones if you do). Indulge, enjoy, and have a happy Valentines Day! Read the rest of this entry »

Move over brownies and blondies- here comes their more fabulous and feisty cousin, the Redhead! It’s my personal take on a blondie/brownie — a little sweet, a bit nutty, with a spicy little kick at the end! If I were a baked good, I’d definitely be this one (and I’m a redhead too, coincidence?).

I complain about not really being much of a baker, but these one-bowl delights are so easy to prepare and definitely worth the (minimal) effort. I suggest serving them topped with ice cream or whipped cream and sprinkled with a mixture of cinnamon, sugar and cayenne, and some Red Hots candies.

Want to bake up something to ignite the flames of passion (or your tongue) this Valentines Day? Then these will be a sure fire hit, because everyone knows: redheads do to it best.
Recipe after the break: Read the rest of this entry »

Brunch is my favorite part of the weekend — I love making it and I especially love eating it (also because it gives me an excuse to drink a Bloody Mary before noon). Combining two meals into one is a genius idea because you can have your breakfast-type items (eggs, waffles, etc.) and more substantial lunch- or dinner-type dishes.

I’m always trying out fun new places for brunch or coming up with recipes for it. This brunch dish is one I came up with that combines two of my favorite cuisines: Southern and Southwestern. Shrimp and grits are a staple dish of the coastal South, and flavors like ancho and poblano are hallmarks of the Southwest.

Recipe after the break: Read the rest of this entry »

This current frigid weather calls for some serious action: soup and sandwiches. There’s nothing like a warm bowl of comfort, with toasty sandwich alongside, to chase away the chills.

Here are some recipes to mix and match for a cozy winter meal: Read the rest of this entry »

Looking for somewhere new to grab lunch on your break from work? Then be sure to check out The Tutored Chef at The Art Institute of Tampa. It is a student run restaurant by a class of some of their talented culinary students. Almost all of their delicious creations are made from scratch and each week the students rotate cooking stations and take turns serving patrons.

Their menu features simple classics, as well as diverse ethnic dishes: Read the rest of this entry »

Mexican and Tex-Mex definitely top my list of favorite cuisines. Their use of spices elevate and enhance simple ingredients to create delicious, comforting dishes. One of my favorite Tex-Mex dishes is Tamale Pie, which is a casserole that is supposed to mimic the flavors of a traditional Mexican tamale: shredded or ground meat encased in a masa (cornmeal) mixture, wrapped in corn husks and then steamed.  Tamales are very time consuming to prepare, so I decided to take the easy road and make tamale pie.

The following is a recipe for tamale pie I “Katie-fied” from one I saw on “Simply Delicioso with Ingrid Hoffman” on Food Network. Most tamale pie recipes I’ve seen use ground beef, but you can use ground pork, chicken, turkey, boar, ostrich, whatever your heart desires. I don’t usually use canned items but I decided to in this one, just to make it easier for those of you at home to save time. Read the rest of this entry »

Along with just about everyone in St. Pete (and possibly the entire Bay area), I was ecstatic to hear that Red Mesa would be opening another restaurant in the old DeSanto spot in downtown and couldn’t wait to get down there. Last Saturday night I ventured in to sample fare at the one-week old “modern Mexican taqueria and ceviche bar” that is the new Red Mesa Cantina.

The restaurant is in the bottom floor of Push Ultra Lounge at 128 3rd St. S. the decor is bright and fun: Mexican-themed artwork arrayed inside and luchador wrestler masks lining the outside wall across from the bar (with more kitschy luchador posters in the bathrooms). The dining room inside is large and open, with a hip vibe, and there’s still outdoor dining on the patio. Read the rest of this entry »

Wondering what are going to be the next ‘it’ things in the food world in 2009? Here’s the scoop:

New (and Unusual Flavor) Pairings
Toasted sesame and rootbeer? Tarragon and beetroot? According to the spice mogul McCormick, these are just some of the flavor combinations slated to be “hot” this year. Through their research, McCormick’s sensory analysts, trend experts, and chefs predict by keeping their “finger on the pulse of flavor”. Many of these combinations blend tastes from completely diverse cultures, which is also a growing trend in the food and restaurant world.  To see the rest of their predictions, and recipes to accompany them, go to the Flavor Forecast 2009. Read the rest of this entry »

Cooking or baking for someone is my favorite form of gift giving — it’s personal and heartwarming. I was throwing a surprise party for a very good friend of mine recently and decided to bake cupcakes as my gift.  Being the avid foodie and culinarian that my friends know me to be, I also thought it would have made me look bad if I had shown up with store-bought treats. Little did they know that the party wasn’t the only surprise that night.

As I was brainstorming and perusing my usual foodie sites for flavor ideas, I remembered an interesting flavor combination I’d come across a few months ago: chocolate and bacon. Yep, bacon. My friend loves bacon! I also recalled our shared love of pork products and popcorn mixed with chocolate at the movies. It’s the same concept, right? Read the rest of this entry »

I’m not typically a fan of Italian food per se and pasta isn’t anywhere near the top of my “must have foods” list (mac and cheese being the only exception). But last night I came home wanting something out of my usual dinner routine- usually salad or a can of soup (exciting, I know). I was feeling too lazy to venture to the grocery store, and I didn’t want to spend more than half of my weekly grocery bill on take out. I also feel guilty sometimes for not cooking at home more often after spending forty grand on culinary school. I’m not giving excuses, but it’s hard to be self-motivated to produce culinary masterpieces every other night when you’re: A. living by yourself in a small studio apartment, and B. a recent college grad who can’t afford a huge grocery bill for one stinkin’ meal. This is when I decide to just make due and find inspiration in the cupboard and fridge.

Here are the main ingredients I scrounged up to feature in my improvised dinner: whole wheat penne (that’s been in there for who knows how long), dry Spanish chorizo, gorgonzola cheese, fresh spinach, and a tomato. I also threw in a few other things I always keep on hand: garlic, onion, red pepper flakes, and herbs. Alright, pasta it is.   Read the rest of this entry »

Have you noticed an abundance of grapefruit in the produce section lately?  Yep, it’s grapefruit season!

So you buy a few because they’re on sale, but now what do you do with them?  Most would simply peel or halve them and eat straight out of the rind.  Boring.  Why not incorporate the sweet-tart flavors of this ruby red citrus fruit into other dishes?

Not only are grapefruit a tasty addition to any meal, they’re (surprise!) good for you too.  This citrus is a great source of vitamin C, iron, calcium, potassium and lycopene.  Bonus: studies have shown that grapefruit can help lower cholesterol, and protect against cancer and heart disease.

Inspired yet?  Try this deliciously light and refreshing dish (adapted from this Sunset Magazine recipe): Read the rest of this entry »

(courtesy of FoodPornDaily.com)

Now that I’ve successfully tricked most of you into reading this post, I’ll fill you in on what “food porn” really is. And, no, sadly, it has nothing to do with naked people and food. That’s another fetish altogether.

Food porn is the foodie craze that’s been sweeping the internet, especially in the blogosphere.  Simply, it’s extreme close-up shots of delicious and delectable looking edible delights.  The forerunner to the fad and the site that drew all the attention is FoodPornDaily.  It features a new food picture every day to salivate over — showing every nook and cranny, leaving nothing to the imagination — and has been called, “a great website that satisfies our natural human desire for food porn.” They include recipes for the dishes featured on the site and even allow picture submissions (for those of you amateur food pornographers). It can get pretty competitive.

I’ll admit that I have a problem (is there a twelve step program for something like this?) — I get my fix every day and I’m not ashamed of it.  If you’re really curious and think you’re ready for this sort of online smut, be sure to also check out:

• Food Gawker
• Tastespotting
• FP Daily

Are you an amateur food porn producer? Send us your own lascivious food shots and we’ll feature them here on Creative Loafing.

Cucumber Mint Sake Cocktail

Sake is one of those underrated alcoholic beverages, in my opinion, that most people only drink when going out for sushi.  Hot or cold, filtered or unfiltered, are pretty much your only options when it is offered on a drink menu.  Until now.

Mixologists are featuring this rice-based alcohol in many hip new cocktails.  There are numerous versions of the “Saketini”, most containing vodka and/or gin along with various liquers, juices, syrups, etc.  So for those of you who don’t like the flavor of filtered sake, you can now enjoy it in one of these new-fangled concoctions.

If you don’t want to drop ten bucks on a “Saketini” at a fancy schmancy bar then make it yourself at home.  I whipped up this fabulous and easy sake cocktail (see recipe below) for my New Year’s Eve bash as the featured drink of the evening (until, of course, we popped the champagne).  Unless you’re a sake connisseur the cheap stuff will suffice because, hey, you’re going to be mixing it with other flavors anyway, right?  Oh, and a warning: sake has about the same level of alcohol content or more than wine does and this drink goes down easily, so sip carefully (unless you want a hangover, much like the one I experienced New Year’s Day).  Kampai!
Recipe after the jump:
Read the rest of this entry »

Cocktail weenies, mini sausages, Lil’ Smokies — whatever you like to call them they make the perfect party appetizer.  Whether you’re going for a more rustic, classic-style menu or taking a more gourmet approach, the possibilities with this bite-sized pork wonder are endless. Read the rest of this entry »

What do you get when you agree to judge a “Top Chef”-style showdown between sixteen culinary students?  Answer: a whole array of interesting dishes, and a major food coma.

This past Tuesday and Wednesday, I was the guest judge for the students running The Tutored Chef*- a restaurant that is open to the public and operated by culinary students at the Art Institute of Tampa.  I was asked to return to my alma mater to assist in judging the class’ final practical exams because I won this “competition” two quarters ago, and, of course, I enthusiastically agreed to participate.  Can you say: free food?  And having the chance to adjudicate my former classmates was a bonus incentive.

The gist of the competition: each student had to complete two courses (an entree with a sauce, a starch and vegetable, and a dessert) from items provided by the instructors.  That meant a sixteen course meal both days for us judges.  (I was very full, to say the least.)  We would then choose one winner for each entree categories, which would then be featured on the restaurant’s menu next quarter. Read the rest of this entry »

The rice cooker was a lifesaver when making sushi in culinary school (and that’s about the only time we were allowed to use a household appliance). I found it to be useful because cooking rice perfectly on the stove is not as easy as one would think (and I’m not talking about the boil-in-bag kind). Outside of class, those cookers are convenient if you eat rice frequently, but never suited my personal cooking needs, or piqued my interest. Until I was shown the way, at least.

I was scrolling through my Google feed — packed with various food blog posts — and stumbled upon an article about rice cookers from the New York Times. What’s this?! Not only can it cook perfect rice, but it can steam, bake, saute, braise, simmer, poach and more? Read the rest of this entry »