| Spaghetti Sauce, Navarro, and Nyquil
I am lucky that I come from such hearty stock. My mother's father's parents lived to 97 and 98 years old (I didn't grow up with a dad, so I don't know the longevity I may be inheriting from that side of my genes). Sadly, I lost my remaining great grandparent, Teresa Siliano, this week. And I am gonna miss her. Grandma Siliano left Italy for the United States at the age of 17. Growing up in the small Pennsylvania town of Warren, I was never far from her or any of my family, so I spent plenty of time with her and around her. She was a short woman--maybe 5 feet tall--and a loving one. She was the prototypical Italian grandmother, surrounding herself with family and cooking up a storm. Whenever you entered her small house, you could always smell something delicious coming from the stovetop, and chances are, whatever it was would be served on top of pasta.
Recipes that celebrate Christmas with Hill Country flair
If Texas has a heart, it's the Hill Country, where memories warm like a cold winter's hearth. Mine take me to places such as the Colorado River area in Marble Falls, where my father was born and my great-grandparents are buried. Or to hikes through maple forests near Bandera. Or to a bed and breakfast in Comfort, where hawks loop and spin against the big sky. With this Christmas menu, we wanted to capture some of that heart, celebrating Texas foods and traditions but with a new and delicious spin. Take Texas Red-Braised Beef Short Ribs: Beef is Texas, short ribs are pure comfort, and "red" refers to spices inspired by a bowl of red (chili, that is). Spiced peaches are a throwback to the days before refrigeration, when women had to figure out what to do with an abundance of Hill Country fruit.
Food Benefit: Union cook-off promises good gumbo for a good cause this ...
Anyone out there from Louisiana? Anyone just pining for a bowl of gumbo? Then Sunday's your day. That's when Union restaurant is holding a Gumbo Throw-Down as the latest in its series of fundraising cook-offs. Cooks will prepare gumbos from "their own secret recipes" and take them to Union. Guests ($50 per person, with proceeds benefiting Northwest Harvest) will sample and rate each in a blind taste test. Participants include restaurant chefs (Joseph Conrad of Qube, Matt Fortner of Tavolata, Vuong Loc of Portage, George Stevenson of DiStefano Winery, Janice Vaughns of Calamity Jane's), and civilian cooks (Rocky Yeh, Darren Vengroff and Lauren Edlund.) Union's chef-owner Ethan Stowell will make what he says is his second attempt ever at gumbo.
Review: Chinese Lantern has the 'wow' factor
Rich shrimp and Tofu fish (Australian sea bass) are two oriental gourmet entrees that a customer can only get at the Chinese Lantern restaurant in Hamilton. That's because co-owner and expert chef Peter Chung created these two dishes only for his restaurant. .
The Path to Better Biofuels
The new calculations indicate that while many promising feedstocks do absorb carbon as they grow and do offset emissions from the gasoline they replace, it can take decades or centuries for absorption and displacement to balance out the carbon released from converting the land and sacrificing the previous ecosystems. To better understand the policy implications of the new work and how it can steer farmers and policy makers towards better biofuels, Science Progress spoke with Alex Farrell, associate professor in the Energy and Resources Group at the University of California, Berkeley. This interview has been edited and condensed. Andrew Plemmons Pratt, Science Progress: These latest papers, from the Searchinger group and the Nature Conservancy/University of Minnesota group, claim that previous studies of carbon lifecycle emissions of biofuels ignored land use.
|
