text:
Tag Archives: Ask the Chef
Posted on January 14, 2021 by abell
We're previewing the show with Executive Producer & Co-Host Andy Harris.
Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Marina del Rey and Dear John's (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.
"Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders." 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women's March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely. "RE:Her is an affiliate of Let's Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let's Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.)" Dina Samson and Chef Mary Sue Milliken are our guests with all the intriguing specifics of "10 Days RE;Her."
Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement. Kelly & Todd Bostock are co-WineWorkers at Dos Cabezas WineWorks in Sonoita, Arizona – the winery they purchased in 2006 along with Todd's parents, Paula & Frank Bostock. Dos Cabezas.
WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995. Winemaker Todd Bostick joins us to pull the cork on Dos Cabezas WineWorks.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed $200,000 to restaurant workers in dire need. Chef Andrew also continues to explain his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week's not-to-miss show!
Chef Josiah Citrin is the respected proprietor of Melisse & Citrin in Santa Monica, Openaire at the Line Hotel in Koreatown, Charcoal in Venice and Dear John's (retro American steakhouse) in Culver City (in partnership with Hans and Patti Rockenwagner) as well as other properties. Chef Josiah joins us to provide the overview of how his establishments are serving guests right now with takeaway and delivery.
Chef Josiah's Santa Monica flagship, the combination of Melisse & Citrin, presents each week a new, coursed menu available for pickup Thursday through Sunday from 5 to 7:00 p.m. The menus frequently honor Chef Josiah's favorite chefs, restaurants or a particular ingredient. Different courses can be added on including the Black Truffle Risotto kit and the Black Truffle Pasta kit. The Dirty Chicken experience is also on the menu.
Openaire at the Line Hotel offers the weekly changing Taste of Openaire dinner menu. This week it's Dry Aged Bone-In New York Steak, Hibachi grilled with Black Pepper Pineapple Jam. Saturday and Sundays from 9 to 1:00 p.m. it's the Openaire Bottomless Brunch with the Bottomless Michelada Kit. The brunch affair can be order To Go as individual menu items or as the complete package.
Charcoal Venice at Home is on the menu at Charcoal Venice. You can Order the Charcoal Venice at home tasting menu via Tock for same-day pickup. You can also order the a la care menu directly from the Charcoal website. This week it's the Salsa Verde Half -Chicken experience. The Burger Window is also available for To-Go orders.
In Culver City Dear John's has a few options. The a la care menu is available To-Go via their website. Dear John's in Culver City has a couple of carry away options plus delivery. The a la carte menu for pickup can be ordered directly from the Dear John's website. Tock offers the a la carte menu plus the Steakhouse Dinner experience. This week it's Shrimp Scampi Risotto and "Steak Diane" with Wild Mushrooms and Wagyu Sirloin. Delivery is available via Doordash.
"Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, will feature 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicks off on January 21, the anniversary of the groundbreaking Women's March of 2017, and runs through January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely."
"RE:Her is an affiliate of Let's Talk, an industry group founded and led by Rohini Dey and supported by the James Beard Foundation. Let's Talk unites over 250 women restaurateurs across 10 cities; the LA chapter is hosted by Chef Mary Sue Milliken (Border Grill & Socalo and Dina Samson (Rossoblu and Superfine Pizza.) During monthly Zoom meetings, Let's Talk members discussed various ways that women-owned restaurants have been banding together to drum up business (and generally survive) in cities across the country. The idea for RE:Her was born of out these discussions and ways to take further action to support the industry in Los Angeles."
"RE:Her's board is comprised of Lien Ta (All Day Baby), Sandra Cordero (Gasolina Cafe), Sylvie Gabriele (Love & Salt), Bricia Lopez (Guelaguetza), Mary Sue Milliken (Border Grill, Socalo), Kimberly Prince (Hotville Chicken), Dina Samson (Rossoblu, Superfine Pizza), Heather Sperling (Botanica), and Brittney Valles (Guerrilla Tacos). Lien ('17), Sandra ('18), and Dina ('20) are alumni of JBF's Women's Entrepreneurial Leadership Program."
Dina Samson (LA Chapter Host) joins us to provide the overview of "10 Days RE:Her." She's followed by Chef Mary Sue Milliken (LA Chapter Host) who joins us to provide the overview of the events she is involved with that will be based out of Socalo. These include "The Girls Got Taste, a 3 course menu by Socalo, Gasolina & Valereie Confections"; "Taco Tuesday featuring Kim Price's Hotsville Chicken"; and "Alice's Southern Gumbo Pop-Up."
Also on the schedule is a virtual dinner presentation of "Women Winemakers of Baja Dinner and Virtual Conversation" with the dinner To-Go pickup at Socalo.
WineWorks has been producing great Arizona wines from the vineyards they farm (the Cimarron Vineyard in Willcox & the Pronghorn Vineyard in Sonoita) since pioneer Al Buhl started operations in 1995."
"The San Francisco Chronicle, citing "their commitment to making wine part of a homegrown Arizona gastronomy," named Kelly & Todd among its 10 "Winemakers to Watch" in 2015 – at the time, the only non-California/Oregon winemakers to receive the honor in its 16 -year history. International wine critic, Stuart Pigott, has named their Meskeoli white blend among his 5 "Riesling Revelations". In 2016, the Bostocks helped found the Arizona Vignerons Alliance to promote authentic, quality Arizona wines."
"Winemakers Kelly & Todd Bostock work every vintage to make wines that tell the unique and delicious story of these vineyards and this place in southern Arizona."
"Kelly & Todd live in Sonoita, Arizona with their two boys, just down the road from their Pronghorn vineyard."
Todd Bostock joins us while gently pulling the cork on the 2015, Dos Cabezas WineWorks, El Norte. It's a blend of 28% Grenache, 28% Syrah, 20% Mourvedre, 9% Counoise, 9% Graciano and 6% Petite Syrah.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January.
Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $200,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…
Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It's very late and hasn't aid been forthcoming…What's in store for restaurants and dining in 2021 ? We'll "Ask the Chef."
Posted in Blog, Show Notes	| Tagged 10 Days RE: Her, 86 Restaurant Stuggle, Andrew Gruel, Ask the Chef, Border Grill, Charcoal Venice, Dear John's, Dina Samson, Dos Cabezas WineWorks, Josiah Citrin, Mary Sue Milliken, Melisse, Openaire, RE: Her, Rossoblu, Slapfish Restaurant Group, Socalo, Superfine Pizza, Todd Bostock
"Cindi Thompson's Crafted Kitchen established in 2017 is a collegial, business incubator-style shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed to give small food businesses access to the space, resources, and business skills they need in order to make their culinary dreams a reality. With a variety of kitchen formats available, Crafted Kitchen provides Los Angeles-area food entrepreneurs with room to grow." It's the dream venture of encouraging culinary entrepreneur Cindi Thompson who is also refreshingly community focused. We'll meet her.
The Nutritionist's Kitchen by Dietitian Nutritionist Carly Knowles MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines. After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens. An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist's Kitchen, with the idea that "everyone deserves to have a nutritionist in their kitchen." We're in the kitchen with Carly Knowles focusing on tasty and satisfying food as medicine.
Are you fascinated by the margin between art and science? That wild edge where creativity and beauty sprout? That's what wine is for Winemaker and Proprietor Christopher Buchanan at Terragena Vineyards (Craft Wine certified) in Northern California. He believes both creating and enjoying wine is an intrinsically personal and complex experience. Chris explores and strives to understand the complex components, step by step, while building Terragena, a completely off-grid, sustainable vineyard and winery located in the rugged hills of Humboldt County. Terragena partners with small, family-owned vineyards to produce wine that has been tenderly loved from start to finish.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 to restaurant workers in dire need. The need continues…Chef Andrew also shares his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Posted in Podcasts, SoCal Restaurant Show	| Tagged 86 Restaurant Stuggle, 86 The Struggle, Andrew Gruel, Ask the Chef, carly knowles, Christopher Buchanan, Cindi Thompson, Cindi Thompson's Crafted Kitchen, Slapfish Restaurant Group, Terragena Vineyards, the nutritionist's kitchen
Show 407, January 9, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with "Ask the Chef"
Chef Andrew updates us on the inspiring progress for the on-going, grass-roots, "86 The Struggle" campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 (of the $280,000 raised thus far) in small, vitally needed grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels.
Chef Andrew also shares his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It's very late…What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Posted in Podcasts, SoCal Restaurant Show	| Tagged 86 Restaurant Stuggle, 86 The Struggle, Andrew Gruel, Ask the Chef, COVID-19, Lauren Gruel, podcast, restaurant business, Slapfish Restaurant Group, US Government
Posted on January 7, 2021 by abell
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part One
Segment Three: Cindi Thompson of Crafted Kitchen, Arts District of Los Angeles Part Two
Segment Four: Carly Knowles, MS, RDN & LD with The Nutritionist's Kitchen Part One
Segment Five: Carly Knowles, MS, RDN & LD with The Nutritionist's Kitchen Part Two
Segment Six: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part One
Segment Seven: Christopher Buchanan, Winemaker & Proprietor at Terragena Vineyard, Humboldt County Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with "Ask the Chef"
"Cindi Thompson's Crafted Kitchen established in 2017 is a collegial, business incubator-style shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed to give small food businesses access to the space, resources, and business skills they need in order to make their culinary dreams a reality. With a variety of kitchen formats available, Crafted Kitchen provides Los Angeles-area food entrepreneurs with room to grow." It's the dream venture of encouraging culinary entrepreneur Cindi Thompson. We'll meet her.
The Nutritionist's Kitchen by Dietitian Nutritionist Carly Knowles MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines. After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens. An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist's Kitchen, with the idea that "everyone deserves to have a nutritionist in their kitchen." We're in the kitchen with Carly Knowles focusing on food as medicine.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit deserving out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 to restaurant workers in dire need. Chef Andrew also shares his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
"Cindi Thompson's Crafted Kitchen established in 2017 is a collegial business incubator-style, shared use commercial kitchen located in the Arts District of Los Angeles. A state-of-the art facility, housed in a fully restored 100-year-old brick warehouse, Crafted Kitchen is designed to give small food businesses access to the space, resources, and business skills they need in order to make their culinary dreams a reality. With a variety of kitchen formats available, Crafted Kitchen provides Los Angeles-area food entrepreneurs with room to grow."
Under the roof of Crafted Kitchen are private kitchens, semi private kitchens and a fully equipped test kitchen with soaring 20-foot high bow-truss ceilings (and an adjacent landscaped patio) that can be used for distinctive private dinners, events and cooking classes.
The shared use kitchen space (available by the day or hour) has all the cooking equipment and cookware a budding food entrepreneur needs. All they need to provide are the raw ingredients for their food or beverage creation and packaging supplies.
"The Crafted Kitchen story began with the desire to build more than just a state-of-the-art shared-use kitchen. It started with the belief that, through community, an individual "me" could become part of the greater "we". With community as our catalyst, Crafted Kitchen defines success as more than just the bottom line. We believe it's about growing, learning and thriving alongside other culinary creatives and innovators. By leveraging industry resources, regulatory & licensing experience, bulk purchasing power and culinary expertise, we provide tools and resources to help food entrepreneurs accelerate business growth."
"Cindi Thompson was inspired to create Crafted Kitchen when she hit a roadblock in growing her own small food business – a scarcity of quality, affordable commercial kitchens to support her work. Determined to provide fellow culinary entrepreneurs access to the quality space and resources she needed in order to grow and thrive, she founded Crafted Kitchen, an incubator-style commercial kitchen. Prior to pursuing her passion for the culinary arts, Cindi enjoyed a long career in the financial services industry. She is a lifelong resident of California."
It's the dream (and carefully planned) venture of encouraging and supportive culinary entrepreneur Cindi Thompson. We'll meet her.
"The Nutritionist's Kitchen by Dietitian Nutritionist Carly Knowles, MS, RDN, LD is for everyone who aspires to live a healthy, balanced life without depriving themselves of the joy that comes with eating sweet, savory, salty, crunchy, creamy flavorful food. The ultimate guide to healthy meals that utilize healing benefits of whole foods and the latest science-backed nutritional guidelines."
"After visiting a remote village in Peru, Carly knew she wanted to dedicate herself to learning everything she could about the science of diet and nutrition and share her knowledge with everyone. So, after getting her Master of Science degree in Nutrition from Bastyr University, she worked as a clinical dietitian and taught cooking classes in community kitchens."
"An avid writer and recipe tester inspired by the concept of cooking nutritious and delicious whole foods, she wrote her book, Nutritionist's Kitchen, with the idea that "everyone deserves to have a nutritionist in their kitchen.""
Carly graciously shares with us two recipes from the book including Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing (a personal favorite) and Cultured Key Lime Cashew Yogurt (a probiotic-rich vegan yogurt.) "Broccoli is one of the most nutrient-dense vegetables out there."
"The Nutritionist's Kitchen is both an approachable, science-based guide to support optimal health and wellness through everyday meals and a cookbook filled with mouthwatering recipes. Throughout the book are simple charts like How to Understand Intuitive and Seasonal Changes in Nature and Identify Our Own Personal Climate (page 61-62) to sidebars such as The Difference between Pickled and Fermented Foods (page 47) and The Best Way to Consume Flaxseeds (page 79)."
"With more than 60 seasonal, restorative recipes like Buckwheat Breakfast Porridge with Cranberry Chia Compote (Winter) and Sweet Cornmeal Pancakes with Vanilla Roasted Peaches (Summer) to Spicy Sriracha Mung Bean Bowl with Pickled Daikon and Carrots (Spring) and Mirin and Miso Glazed Cod (Autumn) to Whole Wheat Apple Galettes with Salted Honey and Dark Chocolate Banana Bread with Toasted Almonds (Autumn and Winter). Also included are recipes for all seasons (Ghee, Golden Turmeric Paste, Plain Whole Milk Yogurt …) and primers on nutrient dense foods and how to shop for and prepare ingredients like beans and sea vegetables."
We're in the kitchen with Carly Knowles focusing on food as medicine.
"Are you fascinated by the margin between art and science? That wild edge where creativity and beauty sprout? That's what wine is for Winemaker and Proprietor Christopher Buchanan at Terragena Vineyards (Craft Wine certified) in Northern California. He believes both creating and enjoying wine is an intrinsically personal and complex experience."
"Chris explores and strives to understand the complex components, step by step, while building Terragena, a completely off-grid, sustainable vineyard and winery located in the rugged hills of Humboldt County. Terragena partners with small, family-owned vineyards to produce wine that has been tenderly loved from start to finish."
"Terragena is dedicated to building a strong network of small producers committed to eco-friendly methods who will succeed as they have, while also nurturing an experimental Pinot Noir vineyard in a unique, viticulturally unexplored location." The winery is completely solar powered and the water source for irrigation is rainwater stored in an on-site pond.
Terragena Vineyards produces small lots of Pinot Gris, Chardonnay, Riesling, Rose of Pinot Noir, single vineyard Pinot Noirs, Barbera and Nebbiolo.
"The Terragena Vineyard team, headed by winemaker and vineyard proprietor Chris Buchanan, crafts limited production wines with the same spirit of adventure that first led them to build their off-grid vineyard in Humboldt County. Chris was inspired by the ruggedly beautiful hills, forests, and meadows around area to create wine that expresses these characteristics of the land without any added fluff or distraction. Terragena is a latin word meaning "born of the earth." Terragena is dedicated to sustainably expressing the unique characteristics of their estate vineyard as well as their diverse partner vineyards by nurturing the wine from the earth to the bottle."
Chris Buchanan pulls the cork on Terragena Vineyard for us.
Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $130,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels.
Posted in Blog, Show Notes	| Tagged 86 The Struggle, Andrew Gruel, Ask the Chef, carly knowles, Christopher Buchanan, Cindi Thompson, Cindi Thompson's Crafted Kitchen, Slapfish Restaurant Group, Terragena Vineyards, the nutritionist's kitchen
Happy New Year and wishing all our listeners brighter horizons in 2021. We're previewing the show with Executive Producer & Co-Host Andy Harris.
Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what's wrong with this picture moment Peasants Feast was recently cited by California's Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant (properly distanced) for Family Meal. Hard to believe…The Cherney's join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.
Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's presented his Produce Trends Forecast for 2021. Robert is our guest to continue his in-depth report which he started on last week's show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?
Alina Tompert the "Baker-in-Chief" at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients. We're rolling out the Guadsle dough with Baker-in-Chief, Alina.
Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County's respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes "Every Restaurant Has a Story to Tell."
With restaurants' budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert's advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.
Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It's the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara Restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It's a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods. Executive Chef Michael Patria and Assistant General Manager Lana Nguyen join us to enticingly explain what's on the Cara Restaurant menu.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the unfortunate impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit local out-of-work and struggling restaurant workers. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Posted in Podcasts, SoCal Restaurant Show	| Tagged Alina Tompert, Andrew Gruel, Ask the Chef, Cara at Home, Cara Los Feliz, Cara Restaurant, Knife & Spork Public Relations, Lana Nguyen, Melissa's World Variety Produce, Michael Cherney, Michael Patria, Niyaz Pirani, Peasants Feast, Robert Schueller, Sarah Cherney, Slapfish Restaurant Group, Zimt Bakery
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern.
Extended restrictions for restaurants from Governor Gavin Newsom are now in place for Southern California (as of December 29th) for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit local out-of-work and struggling restaurant workers. As of the broadcast Chef Andrew and his wife, Lauren, have raised over $202,000. They are doing this all on their own (as volunteers) and are personally vetting all applications. Contributors can be sure that their donations are going to the most in-need recipients. Over $100,000 has already reached struggling recipients but the need is far greater and, sadly, still growing daily.
Heartfelt thanks to Neil Saavedra of the "Fork Report" heard Saturday afternoons on KFI-AM 640 (also the Assistant Program Director) for so generously embracing this worthy cause and putting his considerable efforts behind it. Neil considers chefs and restaurateurs to be extensions of his own Family and is very sincere about doing all he can to particularly support small & Family-owned restaurants at this dire time of need in the Hospitality business.
What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Posted in Podcasts, SoCal Restaurant Show	| Tagged 86 The Struggle, Andrew Gruel, Ask the Chef, COVID-19, Fork Report, KFI, Lauren Gruel, Neil Saavedra, podcast, Slapfish Restaurant Group
Posted on December 31, 2020 by abell
Segment Two: Executive Chef / Proprietor Michael and General Manager / Proprietor Sarah Cherney of Peasants Feast, Solvang
Segment Three: Melissa's Prince of Produce, Robert Schueller – Produce Trends for 2021
Segment Four: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part One
Segment Five: Alina Tompert, Baker-in-Chief, Zimt Bakery, Long Beach Part Two
Segment Six: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants
Segment Seven: Executive Chef Michael Patria and Assistant General Manager, Lana Nguyen, Cara Restaurant at Cara Los Feliz
Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only. In a what's wrong with this picture moment Peasants Feast was recently cited by California's Department of Alcoholic Beverage Control for their employees (6) eating inside the restaurant for Family Meal. Hard to believe…The Cherney's join us to share their truly unfortunate experience of navigating a weighty bureaucracy during a pandemic.
Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's presented his Produce Trends Forecast for 2021. Robert joins us to continue his in-depth report which he started on last week's show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items. Have you heard about the just introduced Pink Pineapple from Costa Rica?
Niyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County's respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes "Every Restaurant Has a Story to Tell." With restaurants' budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert's advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering.
Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It's the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. For foodies the major attraction is the Cara restaurant which offers relaxed patio dining (when again permissible) around a tranquil interior pool. The lush landscaping includes 100 year-old olive trees. It's a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit local out-of-work and struggling restaurant workers. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Three years in the making the dynamic husband and wife team of Chef Michael (Executive Chef / Proprietor) and Sarah Cherney (General Manager / Proprietor) debuted the full-service Peasants Feast restaurant in Solvang in April just at the time restaurants were restricted to takeout and delivery only.
Peasants Feast started as a catering company and they have adapted along the way as best they can. Peasants Feast's cuisine focuses on local, seasonal comfort food with a twist. The couple met at the Nichols Brothers' Sides Hardware and Shoes (now closed,) a well-received restaurant in Los Olivos. Michael was the Chef de Cuisine and Sarah the General Manager.
In a what's wrong with this picture moment Peasants Feast was recently cited by California's Department of Alcoholic Beverage Control for their employees (6) eating inside the closed restaurant for Family Meal. Hard to believe…The Cherney's join us to share their truly unfortunate experience of navigating a bureaucracy during a pandemic.
Peasants Feast is currently serving their guests with take-out and delivery Wednesday through Sunday from 11:00 a.m. to 6:00 p.m.
"Inspired by the earth and rooted in community, we've built good relationships with the planet & our table, we present a changing menu of mostly seasonal, locally sourced food."
Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's presented his Produce Trends Forecast for 2021.
Robert joins us to continue his in-depth report which he started on last week's show. The concluding installment focuses on Top Seasonal Trends and Trends in New Items.
Have you heard about the just introduced Pinkglow Pink Pineapple from Costa Rica which were in development for over 16 years? It's less sour and acidic than a traditional pineapple and juicier and sweeter in taste.
Alina Tompert the "Baker-in-Chief" at her Zimt Bakery in Long Beach (premium German-style cookies adapted from old world family recipes) is an excellent example of a successful, licensed Cottage Food Operation that allows the creation and sale of specific low-risk food products from a private home kitchen. All Platzchen and Guadsle treats from Zimt are crafted from sustainably and ethically sourced ingredients.
"At Zimt, our mission is to do good for our planet and our community while providing you with delicious, beautiful, and ethical treats based on family recipes passed down through generations."
"Zimt stands for more than just its baked goods. We know that food brings people together, and want to elevate that experience by lovingly crafting each of our Plätzchen by hand with the best ingredients. We proudly source everything from our ingredients to packaging to kitchen equipment from companies that are dedicated to sustainability and equity."
"A traditional German holiday treat, with roots in Oma's recipes, taking a bite of one of our delicate Plätzchen takes you on a trip through time. From our traditional holiday boxes to our modern seasonal hearts, you can taste the love that has been poured into these little delicacies for generations. Our seasonal flavors are a modern take on Plätzchen and an homage to our German-American roots, making them fit for any occasion year-round and incorporating some fun cross-cultural favorite flavors. So what are you waiting for? Let's spread some love!"
"We are thrilled to share Oma's Guadsle with you every holiday season with our holiday boxes and personalized Lebkuchen hearts. As Schwäbisch as it gets, these are Oma Doris's traditional holiday morsels. Little Christmas sweets, with nuts, jams, chocolate, and lots of powdered sugar. Her recipes stand the test of time and are still melt-in-your-mouth amazing!"
Alina Tompert joins us cookie cutter in hand.
With restaurants' budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert's advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering. It's difficult to gain awareness right now as the algorithms continue to take away organic reach.
Opening rather quietly without fanfare in September was the Cara Los Feliz (Hotel,) a boutique luxury property with 60 well-appointed rooms located on the western edge of Thai Town adjacent to the Los Feliz neighborhood. It's the result of a tasteful and ambitious (and expensive) makeover of a former dowdy motel. There is obviously big money behind this project.
For foodies the major attraction is the Cara restaurant which offers relaxed patio dining around a tranquil interior pool. The lush landscaping includes 100-year old olive trees and California Palms. It's a touch of class with no pretentiousness whatsoever. The menu maker is Executive Chef Michael Patria, most recently with the Four Seasons Biltmore Resort in Santa Barbara. The cuisine is California-Mediterranean inspired based around ingredients sourced from local farmers using biodynamic and organic methods.
The Lemon Fettuccine with lemon and Parmesan is a standout. It's available on the Cara At Home menu.
Cara debuted with nightly dinner until the ban on patio/outside dining arriving just before Thanksgiving. In the interim Cara is providing their guests with Cara At Home with both a prix fixe menu (for 2) option and a la carte offerings. Room Service is also on the menu for Hotel Guests.
We'll meet Chef Patria as well as Restaurant Manager Lana Nguyen.
Extended restrictions for restaurants from Governor Gavin Newsom are now in place for Southern California (as of December 29th) for at least the first 3 weeks of January. Chef Andrew updates us on the inspiring progress for the grass-roots, "86 The Struggle" campaign to benefit local out-of-work and struggling restaurant workers. What's in store for restaurants and dining in 2021? We'll "Ask the Chef."
Posted in Blog, Show Notes	| Tagged Alina Tompert, Andrew Gruel, Ask the Chef, Cara at Home, Cara Los Feliz, Cara Restaurant, Knife & Spork Public Relations, Lana Nguyen, Melissa's World Variety Produce, Michael Cherney, Michael Patria, Niyaz Pirani, Peasants Feast, Robert Schueller, Sarah Cherney, Slapfish Restaurant Group, Zimt Bakery
Show 405, December 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris
Happy New Year and surely brighter horizons in 2021. …We're previewing the show with Executive Producer & Co-Host Andy Harris.
"Chef Deborah Madison's new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as "The Queen of Greens" by The Washington Post.) It's a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement." "Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables." We're walking the local Farmers Market with Chef Deborah Madison.
When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19's devastating impact on the dining scene in Los Angeles. Fortunately it's been a busy year for Chef Lincoln nonetheless. In November, Lincoln launched the Merite Bake Shop in Boise, Idaho. It's a virtual kitchen-bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the picturesque Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It's contemplated as a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He'll provide an insider's overview of what's new including the diverse food offerings at local food personality Jolene Mannina's Vegas Test Kitchen on Fremont Street in Downtown. Al also remembers visionary entrepreneur Tony Hsieh (co-founder of Zappos) who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas. It was ultimately a $350 million dollar investment.
Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's provided the list of "Top Ten Specialty Produce Items" as determined by real sales figures. Robert joins us to share the always eagerly anticipated list. It's no surprise that the ultimate comfort food, Melissa's Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his insightful "Produce Trends Forecast for 2021."
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, "86 Struggle" campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home for New Year's Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear. We'll "Ask the Chef."
Posted in Podcasts, SoCal Restaurant Show	| Tagged 86 Struggle, Al Mancini, An Onion In My Pocket, Andrew Gruel, Ask the Chef, Coast Rouge Restaurant, Deborah Madison, Las Vegas Review Journal, Lincoln Carson, Merite Bake Shop, Produce Trends, Robert Schueller, Slapfish Restaurant Group, Vaquero Bar
Show 405, December 26, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with "Ask the Chef"
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we're in the all-important Holiday dining season.
Our thoughts turn to festive Holiday entertaining at home for New Year's Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear resulting in a great crust on the roast. We'll "Ask the Chef."
"Here are some basics on a reverse sear: Slow roast your meat at 250F in the oven (rub with butter and/or herbs if you want), then remove from the oven when it hits 120 degrees F. Pat it dry, then sear in a pan to finish and baste. Perfect crust. Let sit for 15 minutes before carving."
"By slow roasting first at a low temp you are allowing the enzymes to break down the meat more. In addition, it reduces the moisture and allows the meat to sear harder and crispier at the end. Plus, it's not as messy."
Chef Andrew updates us on the early progress for the grass-roots, "86 Struggle" campaign to benefit local out-of-work and struggling restaurant workers. It's gaining significant attention nationally. As of this posting over $136,000 has been raised. This doesn't include the sales of the Community Burger at Slapfish Huntington Beach where 100 percent of the receipts are donated to assist struggling restaurant workers. (No expenses to cover food costs are deducted from the donation. Expenses are underwritten by West Coast Prime Meats & Slapfish.)
Posted in Podcasts, SoCal Restaurant Show	| Tagged 86 Struggle, Andrew Gruel, Ask the Chef, Community Burger, Holiday Entertaining, Huntington Beach, new years eve, podcast, Slapfish Restaurant Group, Standing Rib Roast
December 26: Deborah Madison, Lincoln Carson, Al Mancini, Melissa's Produce Trends Forecast for 2021
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa's "Prince of Produce," with the Produce Trends Forecast for 2021
Happy New Year and brighter horizons in 2021. …We're previewing the show with Executive Producer & Co-Host Andy Harris.
When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19's devastating impact on the dining scene in Los Angeles. Fortunately it's been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It's a virtual kitchen- bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It's a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He'll give us an insider's overview of what's new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina's Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.
Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's provided the list of "Top Ten Specialty Produce Items" as determined by real sales figures. Robert joins us to share the always anticipated list. It's no surprise that the ultimate comfort food, Melissa's Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his "Produce Trends Forecast for 2021."
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative "Ask the Chef" segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, "86 Struggle" campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rob Roast? We'll "Ask the Chef."
"Chef Deborah Madison's new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as "The Queen of Greens" by The Washington Post.) It's a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement."
"Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables."
"She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—for the very first time."
Madison's "insightful memoir" (The Wall Street Journal) is "a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences" (Lidia Bastianich).
"From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well."
"Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico."
We're walking the local Farmers Market with Chef Deborah Madison.
When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19's devastating impact on the dining scene in Los Angeles.
Fortunately it's been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It's a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It's delivery and takeout with premium breakfast pastries and decadent desserts.
Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It's a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln's partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.)
At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.
Chef Lincoln joins us with whisk securely in hand.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.
Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He'll share an insider's overview of what's new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina's Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.
Our distinguished, resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa's (World Variety) Produce. This will be the 14th year he's provided the list of "Top Ten Specialty Produce Items" as determined by real sales figures. Robert joins us to share the always anticipated list.
It's no surprise that the ultimate comfort food, Melissa's Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction.
Next Saturday Robert returns to present more of his "Produce Trends Forecast for 2021."
Chef Andrew updates us on the early progress for the grass-roots, "86 Struggle" campaign to benefit local out-of-work and struggling restaurant workers. It's gaining attention nationally.
Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? We'll "Ask the Chef."
Posted in Blog, Show Notes	| Tagged 86 Struggle, Al Mancini, An Onion In My Pocket, Andrew Gruel, Ask the Chef, Coast Rouge Restaurant, Deborah Madison, Las Vegas Review Journal, Lincoln Carson, Merite Bake Shop, Produce Trends, Robert Schueller, Slapfish Restaurant Group, Vaquero Bar


text:
Diversity Diversity
Honouring 50 years of LGBTQI+ Pride
In the early hours of the morning on June 28, 1969, police raided The Stonewall Inn on Christopher Street in Greenwich Village, New York City. The raid was no different to many others that had previously taken place but the multi-day uprising that ensued certainly was.
The Stonewall uprising is considered to be the most important event leading to the modern fight for LGBTQI+ (lesbian, gay, bisexual, transgender, queer and intersexual) rights and was the birth of Pride marches the world over. To celebrate LGBTQI+ self-acceptance and demanding legal rights and social inclusion, people join these annual marches using the rainbow colours associated with the movement.
Management Board member Stuart Lewis marches for Pride in New York
Deutsche Bank's Chief Risk Officer Stuart Lewis said: "Stonewall 50 and World Pride is an opportunity to celebrate the progress made and recognise the brave individuals who helped ignite a movement. In the past 50 years we have seen important progress, and we at Deutsche Bank have contributed to it. I'm delighted to join these celebrations to show my solidarity and to recognise that the work remains ongoing and urgent and we need all of our allies to be part of the change".
In his role as global executive sponsor of dbPride, Stuart Lewis joined the first-ever dbPride Global Summit last week. The three-day summit in New York City brought together 25 leads of dbPride chapters from eleven countries (Australia, Brazil, Germany, Hong Kong, India, Italy, Japan, the Philippines, Singapore, the UK and the US) to celebrate, share best practice, continue the momentum on LGBTQI+ inclusion, and march together in NYC Pride on Sunday June 30.
Stuart took part as the first ever Management Board member to march in a Pride parade and was joined by 150,000 other marchers, including approximately 1,000 Deutsche Bank employees and 5 million people that lined the streets of the city.
To commemorate the 50th anniversary of the Stonewall uprising, Deutsche Bank commissioned artist Gabriel Garcia Roman to create a mobile art procession for the NYC Pride March to raise the visibility of transgender people of colour in partnership with the Leslie-Lohman Museum of Gay and Lesbian Art.
Deutsche Bank employees are participating in worldwide Pride marches in Tokyo, Birmingham, Cologne, Frankfurt, Berlin, Stuttgart, Dublin, London, Manila and Milan.
Starting the "Berlin Pride Weeks" the rainbow flags were hoisted by Deutsche Bank and DWS in front of the largest Berlin location in the Otto-Suhr-Allee. Also the Deutsche Bank headquarter in Frankfurt shows a flag.
About Pride at Deutsche Bank
Deutsche Bank has long been actively committed to the interests of the LGBTQI+ community. It is further committed to providing a working environment in which each individual can develop their full potential and feel comfortable and accepted.
In January 2019, Deutsche Bank was one of 15 founding members of the "Accelerating LGBTQI+ Inclusion Globally" workplace initiative. In March 2019, board member Karl von Rohr and a delegation of the "Open for Business" initiative engaged in discussions with the Vatican about LGBTQI+ rights. Deutsche Bank also removed the Dorchester Collection hotel group that is owned by the Sultanate of Brunei from its list of suppliers in support of LGBTQI+ rights after discriminating laws were introduced in Brunei.
Hilmar Kopper has passed away
go to Media Release November 9, 2021
S&P upgrades Deutsche Bank's Issuer Credit Rating from BBB+ to A-

redpajama_set_name: RedPajamaCommonCrawl


text:
and Health StudiesSchool of
Nursing and
Television Programme on Topical Issues: "A Closer Look – Inadequate Training?"
School of Nursing and Health Studies Television Programme on Topical Issues: "A Closer Look – Inadequate Training?"
Due to the pandemic, clinical placements for nursing students in Hong Kong were completely suspended from late January in 2020, which drew public concern about their professional training. Professor Lee Yin King, Linda, Acting Dean of our School, was interviewed by "A Closer Look", a television programme on topical tissues. Professor Lee said that she was confident that the fresh graduates were competent in clinical work, as they had already completed most of the placement hours before the COVID-19 outbreak. During the suspension of the placements, our School adopted a number of teaching modes, including making use of computer-simulated training, to train and enhance our students' knowledge and skills in nursing. The computer programme for the simulated patients was entirely written by experienced teachers. The simulations were highly life-like. These simulated patients can simulate many kinds of common and rare health conditions so as to enable students to receive practical training safely in the simulated wards of our University. Our teachers also gave students prebriefing before the simulation training and had discussions with them after the simulation training to consolidate the learning outcomes.


Stealthy style for the Victorian gentleman, our Black Wool Inverness Cape is what to wear when strolling cobblestone streets by the light of the gas lamps - surefire, streetwise credibility. Ideal for your favorite Sherlock or Jack the Ripper impression, but will also shine as a stylish dress cloak.
Falling below the knees, this full-length, black-lined cloak features a generous cut and over-cape construction with fabric-covered buttons from the neck to waist. Inner cloak has generously sized arm holes to allow freedom of movement and access to two slant pockets.
Fashioned with a 100 percent wool exterior with black satin lining. Cowl reaches 27" down the back, while the bottom coat hem falls approximately 52", falling below the knees on the average height man. Imported. Dry clean only.
One size fits most men, up to 56" chest, neck measures 20".
Ever since I was a kid, I have LOVED this look in film. I kept watching this item over the past two years and finally just ordered the darn thing...lol. SO GLAD I DID! It is exactly what I was expecting and looking for. It's a heavy weight, but that's OK, it's rare that you not only get "what" you paid for but MORE than you paid for, but this is one of those purchases. It just sets that air of mystery I've always loved about this look. BRAVO, Historical Emporium. You didn't just "meet" expectations -- you EXCEEDED them with this item!
Fits great, looks suave, leaving the feeling of genuine craftsmanship after each wear. Ich liebe es!
Great weight, nice construction, this cape will keep me warm when wearing Highland dress in the winter months.
I bought this for my husband, to wear to white-tie formal events. It has been a great buy. Good quality fabric and construction. Recommended.
This cape is far better than I could have ever dreamed. It is heavy, warm, and incredibly well made. The pockets are very deep and the material is quite soft for wool. It has turned many heads walking through town already. I am never taking this thing off.
Lots of wool! Weighs as much as my full length leather duster. First outing to the Symphony on a cold and drizzly night caused several compliments and one fellow wanting to know where one buys such things. Warm, comfortable and simply delightful; recommended!
A nice cloak...very heavy weight. Small neck when buttoned and very thin lining in pockets...would not trust with keys or cell phone.
I've had my Inverness cloak for about a month and am very pleased with it. Large enough to wear a heavier coat underneath if needed. This cloak is the "perfect" garment for me in the winter when I want to sit outside on the porch or go for short walks around the property. Not too heavy and large enough to wrap around for warmth or to allow air in to cool off.
Was truly Very Pleased with the Prompt shipping so close to Christmas ! It is a Beautiful coat , very stunning looking , and high quality made ! My husband was was so surprised with his Christmas gift and looks So Great in it ! Thank You Very Much , we'll be ordering Again !
It was a nice piece of clothing, but I had to return it because it was too large for me.
Fantastic coat. Big enough that I can wear another coat underneath if I need sleeves. Also big enough I can wrap another person up in it to share the warmth. Everything I hoped it would be. Great quality, comfortable lining and nice big pockets.
This Inverness is an outstanding product! Ordering was easy and it arrived promptly. I've waited to review it because the winter has just been too warm to give it a good wearing, but I recently traveled to a cooler climate and wore it for several days. Its a decent thickness of wool, and where the cape falls, the thickness is doubled. It is quite roomy and intended to be worn with a jacket underneath (it could also easily accommodate a thick sweater or even a heavy jacket if you needed). I wore it with only shirtsleeves and a waistcoat and was perfectly comfortable in upper 30's weather. By the way, when the wind gusts--its spectacular. I want to stress, like most of Historical Emporium products, this is functional clothing--not a costume piece. It appears to be exceptionally well made. This is my second purchase from Historical Emporium and I've been delighted with both and look forward to making many more. I've wanted one of these my entire adult life--but as anyone knows they can be cost prohibitive. A wool Inverness purchased on-line through a Scottish kilt-maker could set you back close to a $900; and when I was in Edinburgh about 10 years ago, I found one in a retail outlet for 375 pounds (north of $600). Historical Emporium offers a very well made product at an incredibly reasonable price. I very much hope they come out with this wool version in other colors--say an nice brown tweed?
The cloak will not be worn until next summer, so I cannot review it properly for how it is on a day to day basis. However, it has arrived quickly and it looks great on my partner, for whom I purchased it. And he loves it, too. We'll know better how it performs 6 months from now!


text:
Home Arts & Entertainment Interview
12:00 AM, September 04, 2018 / LAST MODIFIED: 12:00 AM, September 04, 2018
Reflections with Lucky Enam on her birthday
Photo: Sheikh Mehedi Morshed
Shah Alam Shazu
Having started her media career in 1972, veteran actor Lucky Enam has accomplished laudable performances in radio, television and theatre for many years. She has also showcased her creative talent as a theatre director and founded the theatre group called Nagorik Nattyangon along with her husband Enamul Haque. Enam believes the new generation of actors in the theatre arena is a strong bunch, and is excited to work with them. She celebrates her birthday today. The Daily Star catches up with the powerful actor on the special occasion.
What are your plans for today?
Frankly speaking, I don't make any plans for my birthday. However, my family always wants to do something special for me. My kids and grandkids are particularly enthusiastic. They wish me at one minute past midnight. Members of Nagorik Nattyangon also arrange a programme at Bangladesh Shilpakala Academy to mark my birthday.
What are some of the biggest lessons you have learned throughout your life?
I have been blessed with quite an extraordinary life. If there is anything I have learnt, it is to lead life with simplicity. There aren't many things that I want from life. On my birthday, I wish for my family and my theatre group to stay happy and healthy.
How do you feel when you look back on your remarkable work in the field of television?
I joined the industry in what we can describe as the golden era of television. I feel honoured to be a part of so many quality projects. It was a wonderful time of my career and I miss working in television programmes.
Would you like to talk about any of your regrets?
I don't have any regrets. I treat my occupation with an immense amount of love and regard and I am grateful for my accomplishments.
What do you like and dislike about the acting occupation?
I hardly dislike anything about it. My family supported the actor in me from the start. So, that made the path really easy for me.
What are your observations on the state of the theatre industry – particularly when you compare Bangladesh's theatre industry to that of Kolkata?
At one point, our industry was not as accomplished as that of Kolkata. But I think things have now changed and the theatre scene of Bangladesh has widely progressed. The casts and crews of our theatre troupes are remarkably hard working. People began to attend our theatre productions once Bangabandhu Sheikh Mujibur Rahman inaugurated Shilpakala Academy in 1974. We have come a long way since then.
Popular In Arts & Entertainment
Keeping up with Apurba
'Homelands' creates a buzz in UK
Safa Kabir on her upcoming television ventures
Open Call for 'Art Festival 2020, Nilphamari' underway
In between borders and other social constructs
'Chhayanaut Dance Fest 1426' concludes
Rukeya Khatun Lyceum School celebrates 25th anniversary
Reminiscing Zahid Hasan's journey
'6th Dhaka International Conference on Women in Cinema' concludes at DIFF
Kamar Ahmad Simon's 'Neel Mukut' receives uncut Censor Certificate
More from Interview
Sabila Nur gears up for a busy year
"I want to play versatile roles" – Yash Rohan
'I just want to be consistent in my acting' — Runa Khan
Mehazabien reflects on the decade
"I want to play roles that will be rejoiced even after decades" -Tisha


Forex trading may seem a little bit difficult, especially when it's your first time. You will find yourself online trying to read people's success story's but that may not be the best solution. For new traders, this is meant to be a waste of time or destruction. Here are a few simple rules that will help you through your first trading experiences.
Trading plan is written set of rules that state the trader's entry, money management and exit criteria. Using a trading plan will allow you to keep up with the rules. A plan may be time consuming, but with the current technology you can use it to test an idea before putting it to practice. It is done by applying the ideas to a historic data that determines whether the plan is viable or not.
If you want your trading to be successful, you must approach it as a full time business. When trading is a hobby, you will apply minimal meanings and commitment to it. As a job, it can be very expensive and frustrating since there is no guaranteed regular income. A real business will incur losses, taxes, expenses, stress and risks before you get the desired outcomes. As a small trading business owner, you should create strategies and research in order to maximise the business potential.
Businesses tend to be very competitive. Ensure you take full advantage of the current technology and use it to analyze and view the different trading market potentials. Testing your idea before risking any money will help you save your trading account and minimise the stress concerned with trading. You can get market updates on your smart phones which will allow you to monitor different trades anywhere at any time.
You just don't put your income directly into a trading account! Saving the money for your trading account can be difficult and will take much time and effort. Protecting your capital may not be compared to not losing your trades but it will save you capital costs in the long run. part of the business of trading is losing some trades here and there, protecting your capital is equivalent to avoiding the risks and protecting the trading business.
As mentioned, funding a trading account can take time and will cost you a lot of money. Before you use all your money, ensure the ones in your account are expandable. If not, keep saving until you reach the goal. Don't use money allocated for college or mortgage in the trading account, this risk may cost you a lot of things. Taking money for other important obligations is not an option when it comes to trading.
Take your time and create the perfect trading method, I promise! It is worth the effort. Do not be tempted to believe in trading scams on the internet that promise trading to be easy. Use facts to create your methodology, avoid emotions and hope at all costs.


text:
BlockFi is bankrupt, where did it all go wrong?
BlockFi has become the latest firm to file for bankruptcy, citing "significant exposure" to FTX
It has sued FTX to reclaim Robinhood shares which it alleges Bankman-Fried had pledged as collateral
BlockFi bankruptcy was a longtime coming, with the firm rescued by a $400 million credit facility from FTX earlier this year
Regulation simply must come to the space, as customers continue to feel pain
Another one bites the dust.
In a move that absolutely everyone saw coming, BlockFi filed for bankruptcy Monday.
The embattled crypto lender's court filings reveal it has over 100,000 creditors and blame "significant exposure" to the insolvent exchange FTX. It is yet another dark mark on crypto's copybook, which is quickly running out of space.
BlockFi bankruptcy was coming
BlockFi had suspended withdrawals in the aftermath of the FTX collapse nearly three weeks ago. As investors of Celsius, Voyager Digital and so many other platforms will tell you, that generally is the final straw. It's hard to gain customers' trust when you, you know, don't let them get their money out.
And so the filing this week comes as no surprise. BlockFi did contend that it had hopes of a resurgence. It revealed cash on hand of $257 million, which it says is enough to get it through bankruptcy proceedings, allowing it to avoid debtor-in-possession financing.
Call my a cynic, but I can't see how the firm recovers from this. BlockFi advisor Mark Renzi contended that BlockFi is "well-positioned to move forward despite the fact that 2022 has been a uniquely terrible year for the cryptocurrency industry".
Hmmm. If this is what well-positioned is, then I need to retake English classes. Like I said, I can't see how customers will ever trust BlockFi with their funds again. Not to mention that big glaring hole on their balance sheet, and the small matter of them having literally filed for bankruptcy.
BlockFi sue FTX
BlockFi is also suing FTX to seize Robinhood shares which the lender alleges that Sam Bankman-Fried pledged as collateral against loans he has now defaulted on. Bankman-Fried bought 7.6% of Robinhood stock earlier this year.
The additional legal trouble – aside from the bankruptcy filing, just to be clear – simply highlights quite how messy and incestuous this entire thing is. As I wrote about when dissecting what is next for crypto, Bankman-Fried had his hands in a lot of pots, and the process of untangling this debacle will not be fun.
A lot of it ties back to Luna collapsing earlier this year, which was supposedly when FTX's sister trading firm Alameda had a lot of loans called, having gotten caught up in the contagion themselves. FTX sent over client assets from the exchange, with the now defunct FTT token pledged as collateral. The same token that FTX created, that is.
BlockFi had its own trouble amid this, of course. They were forced to sign a deal with FTX for a $400 million credit facility (I told you – incestuous!) in order to keep the doors open. The deal also gave FTX the right to acquire BlockFi at any point until July 2023.
Ironically, it is that same white knight – Sam Bankman-Fried – that is now triggering the latest batch of contagion, having said that is exactly what he trying to counteract with all his bailouts earlier this year. And this time, BlockFi has fallen.
2) also:
"I do feel like we have a responsibility to seriously consider stepping in, even if it is at a loss to ourselves, to stem contagion," he said. "Even if we weren't the ones who caused it, or weren't involved in it. I think that's what's healthy for the ecosystem…"
— SBF (@SBF_FTX) June 19, 2022
In crafting this piece, I came across the below tweet I made about BlockFi, who reacted to Celsius imploding by sending me an email advertising higher yields. I think it is fair to see some of these firms practised less-than-stellar risk management, don't you think?
Some people really need to read the room @BlockFi pic.twitter.com/gwA8RJ1wgB
— Dan Ashmore (@DanniiAshmore) July 8, 2022
What is next for BlockFi customers?
Unfortunately, customers now face a long wait. Like, a really long wait. Mt Gox, the former exchange which once captured 70% of the Bitcoin trading market, went bankrupt in 2014 and customers still haven't seen a cent.
Let's hope this won't be that long, but Chapter 11 is not an overnight process. As John Ray III said in court filings shortly after he took over the CEO gig at FTX to steer them through the bankruptcy process, "never in my career have I seen such a complete failure of corporate controls and such a complete absence of trustworthy financial information as occurred here".
And that is the same John Ray III who oversaw Enron's bankruptcy, one of the worst bankruptcy cases in financial history.
It was obvious already but it gets more so by the day: the cryptocurrency space needs a complete overhaul of regulation. Right now, some common sense would also be nice.


text:
Sony Pictures Entertainment Puts 'Searching 2' Into Motion
By eelyajekiM | @ | August 15th, 2019 at 10:00 am
The 2018 Sundance darling and summer indie hit Searching will be getting a sequel. The original film, starring John Cho and Debra Messing, centered on a father who was desperate to find her missing daughter. As the police investigation leads nowhere, the father turns to the only place that may lead to his daughter's whereabouts, her laptop.
This is great news for a film that deserved a lot more attention than it got. And the best thing about it is that writer/director Aneesh Chaganty, co-writer/producer Sev Ohanian, and producer Natalie Qasabian will all be back in their creative capacities to bring a sequel to audiences. More on the report below.
Tags: Aneesh Chaganty, Natalie Qasabian, Searching, Searching 2, Sev Ohanian, Sony Pictures, Sony Pictures Entertainment
Mike Lee's Top 10 Movies Of 2018
By eelyajekiM | @ | January 7th, 2019 at 10:00 am
It's that time of year again when critics release their top ten movies of the year. No list is really the same, but each is a glimpse of a critic's tastes in movies. Some have a mix of blockbusters and indie films, others lean heavily towards the former or the latter. Whatever the case may be, we can all come to the conclusion that films are a means of an escape or to be entertained by. They help us grieve or express joy and love. Each year gives us such a variety of films that allows us to express those emotions.
But what makes this year extraordinary special is that it took a giant step forward for representation. Some of the best films showed us that anyone can wear the mask. Another celebrates a culture that has gone under-represented for far too long by using a familiar yet effective rom-com formula. Other films spoke out to send a clear message about injustice. Then there are the sequels that thoroughly entertained us after 10 years of franchise storytelling.
So while the best films of the year are a matter of opinion, below are my top ten favorite films of the year. Some of these films won't appear on anybody's list. Some won't even be ranked the same. But these are the films that meant the most to me, and if you haven't seen them, I hope my choices encourage you to do so. See below for my top 10 movies of 2018.
Topics: Features, Movies
Tags: A Simple Favor, Avengers: Infinity War, Best Of, Best Of 2018, Black Panther, Crazy Rich Asians, Films of 2018, If Beale Street Could Talk, Mission: Impossible - Fallout, Movies of 2018, Paddington 2, Roma, Searching, Spider-Man: Into The Spider-Verse, The Hate U Give, Top 10


text:
Nanotechnology News (general/research)
Nanotechnology News (just business)
Nanotechnology Spotlight
'Top Ten' Spotlights
CleanTech News
Robotics News
3D-Printing News
'Slow News Friday' Stories
RSS, Facebook, Twitter, Google+ Feeds
Subscribe to one of our Daily Newsletters
Nano Databases
Nanotechnology Companies & Laboratories
Nanotechnology/science Degree Programs
Nanotechnology-related Events
Nanotechnology Products and Applications
Nanotechnology Relevant Publications
Nano Catalog
Nanotechnology FAQ
10 Things You Should Know About Nanotechnology
Our favourite books
Nanotechnology Education
Nanotechnology Standards
Debate & Blogs
'NanoTube' Videos
NanoTomorrows
Nanotechnology Quiz
Graphene Quiz
A Guide to Funding Nanotechnology Ventures
nanoRISK Newsletter
Metric Prefixes Table
How to become a science blogger and set up a science news site in 4 steps
Introduction to Nanotechnology
Significance of the Nanoscale
Graphene (w/infographic)
MXenes
Metal-Organic Framework (MOF)
Metamaterials & Metasurfaces
van der Waals heterostructures
Nanotechnology and the concept of friction
Nanomaterials and Nanoscience
Nanotechnology Images
Scientists discover hydration is key to improving catalyst performance for industrial use
(Nanowerk News) Scientists have used neutron scattering to identify the secret to a metal-organic framework's (MOFs) ability to efficiently convert chemicals, through a process called catalysis, into new substances. By probing a material known as MOF-808-SO4, the team discovered molecular behavior that causes the catalyst to become less acidic, which could slow down the catalytic process vital in making products such as plastics, fragrances, cosmetics, flame retardants and solvents.
Their findings, detailed in Nature Chemistry ("Identification of the strong Brønsted acid site in a metal–organic framework solid acid catalyst"), are expected to help spur the development of new MOF catalysts that industry can use to improve the process of turning substances such as petroleum into C8 chemicals—chemicals with eight carbon atoms.
(Left) Neutrons revealed which Brønsted acid site in MOF-808-SO4 is primarily responsible for the MOF's ability to efficiently convert base substances like petroleum into other chemicals. (Right) They also revealed the hydrogen bonds that form when the MOF is well hydrated and that are strongly correlated with the MOF's excellent catalytic performance. (zirconium–blue, oxygen–red, carbon–light gray, sulfur–yellow). (Image: Chris Trickett, UC Berkeley and Jill Hemman, ORNL)
To study the MOF's molecular behavior, scientists from University of California–Berkeley, Stanford, the Department of Energy's Lawrence Berkeley National Laboratory and DOE's Oak Ridge National Laboratory conducted experiments on the POWGEN instrument at the Spallation Neutron Source located at ORNL. They discovered what makes MOF-808-SO4 an efficient catalyst and why, under certain conditions, it loses its effectiveness over time.
"We developed a new MOF that is a very good catalyst for the production of C8 chemicals, but we hadn't identified the active site in the material that was responsible for its excellent catalytic performance," said Omar Yaghi of UC Berkeley.
MOFs such as MOF-808-SO4 have high potential for future catalysis applications because of their enormously high surface area and versatility in chemical motifs. They are not yet widely used in chemical production because they are currently more expensive to produce than the more widely used zeolites, which are materials with porous structures based on silica (one of the main ingredients in sand).
"We discovered that one Brønsted acid site, in a very specific configuration, is primarily responsible for the MOF's catalytic activity, and that the MOF becomes less efficient over time when the catalytic process causes the depletion of water in that site," Yaghi said.
Brønsted acids are chemical compounds that "want" to donate positively charged hydrogen ions to other base molecular structures that want to grab the protons. This occurs because they have extra electrons, giving them a negative charge that strongly attracts protons.
The strongest Brønsted acid in MOF-808-SO4 consists of a specific arrangement of adsorbed water and sulfate on clusters of zirconium oxide. When a water molecule adsorbs to one zirconium atom, it participates in a hydrogen bond. This motif, in turn, results in the presence of a strongly acidic proton. Upon dehydration, the material loses its acidity.
Understanding how and where water binds to the MOF is crucial because when the MOF is well hydrated, it exhibits excellent catalytic performance.
Neutrons are uniquely sensitive to lighter elements like hydrogen and oxygen which makes them perfectly suited to locate the water and the acid sites. Scientists took advantage of these properties using neutron powder diffraction on POWGEN.
"We tried to complete the research project with x-ray diffraction, but we couldn't conclusively locate the hydrogen and water in the structure—in part because we couldn't grow a single crystal of the MOF that was large enough," said Chris Trickett from UC Berkeley. "The unique characteristics of neutrons and ORNL's modeling expertise attracted our attention, because it made it possible to study the MOF in powder form and in an inert environment to get the missing structural data that we needed."
Neutron powder diffraction is ideally suited for studying materials that scientists cannot synthesize as a single crystal that is large enough and remains stable long enough to be studied. Once the experiment is completed, the neutron powder diffraction data was processed and then entered into a model created by the research team that made it possible for them to interpret the information.
"I worked very closely with Chris from sample preparation for powder diffraction measurements to data analysis of the neutron study," said ORNL's Ashfia Huq, an instrument scientist for POWGEN. "Thanks to modern technology, we could Skype with each other to work through the details of modeling the data that was critical to cracking the structure of this compound."
Scientists from around the world are trying to understand the secrets of how these materials work at atomic scales so they can design more efficient and less expensive MOFs. After almost two decades of intensive research, MOFs are finally finding use in niche markets like novel gas storage and release, but the goal is to unlock their mysteries and find widespread commercial use.
The research team hopes to continue studying this MOF and to test their theory that it can be easily recharged by introducing water vapor during the catalytic process.
"If we can demonstrate an easy and inexpensive way to recharge this material, it will make it a very attractive alternative to the inexpensive but inefficient catalysts that the chemical industry uses today," said Trickett. "Our work could identify new ways to produce this MOF more cheaply or to further increase its effectiveness."
Source: Oak Ridge National Laboratory
Subscribe to a free copy of one of our daily
Nanowerk Newsletter Email Digests
with a compilation of all of the day's news.
These articles might interest you as well:
(click here for Business News)
Programmable nests for cells
3D printing with applications in the pharmaceutical industry
A wearable gas sensor for health and environmental monitoring
Miniature double glazing: Material developed which is heat-insulating and heat-conducting at the same time
How sensitive can a quantum detector be?
A superlattice based STT-MRAM with extra-high performance
Edible 'security tag' to protect drugs from counterfeit
Light powers world's fastest-spinning object
Colloidal quantum dot photodetectors can now see further than before
Pretty with a twist
Brain-like network uses disorder to create order
Decontaminating pesticide-polluted water using engineered nanomaterial and sunlight
Imprinted structural color patterns
Reinventing the computer: Brain-inspired computing for a post-Moore's Law era
Nanoengineering technique could aid exploration, scalability of next-gen electronics
The mysterious movement of water molecules
Sniffing out cancer is as easy as breathing
A tool to democratize nanopore research
Colloidal quantum dot laser diodes are just around the corner
MOSHEMT - innovative transistor technology reaches record frequencies
Silica particles may lead to new treatments for obesity and diabetes
Physicists prove that 2D and 3D liquids are fundamentally different
Surface acoustic waves in graphene: straintronics with nanoquakes
Nano-objects of desire: Assembling ordered nanostructures in 3D
Engineers develop 'chameleon metals' that change surfaces in response to heat
Bacteria shredding liquid metals to fight drug-resistant superbugs
Divorce in a one-dimensional world
Generation and manipulation of spin currents for advanced electronic devices
'Superdiamond' carbon-boron cages can trap and tap into different properties
...more nanotechnology research news
Follow @Nanowerk
Home|Privacy|Cookies|Terms of use|Contact us | What is Nanotechnology?|Sitemap|Advertise|Submit news
The contents of this site are copyright ©2019 Nanowerk. All Rights Reserved
This website uses cookies to improve service and provide ads. By using this site, you agree to this use.


Pop music history has its fair share of acts who've ceased to be groups per se but rather successful brands. For such acts changing personnel doesn't seem to matter, what counts is they continually modify their stylistic approach to keep in step with the quixotic changes in youth pop music tastes. Newsboys have successfully changed and changed again down the years and now their latest incarnation has taken a further step into X Factor pop dance territory. No doubt long-in-tooth followers will bitterly miss the brand abandoning the last vestiges of rock music but for a young audience keen to find an alternative to the vapid emptiness or undisguised hedonism of TV talent searches and clubdom there is much to enjoy and dance to and on the one or two slow songs (like the wistful ballad "That Home") chill out and think on the lyrics. And clever lyrics are something the Newsboys HAVE retained down the years. Take the EDM "Disaster" ("Since the day I was born/I was broken and torn/So human, so incomplete") or the anthemic "Fishers Of Men" ("Seven billion people on a spinning ball/And they all mean the world to you/It's times like these that I feel so small/There must be something I can do"). A bevy of top CCM producers including Chris Stevens, Seth Mosley, Joshua Silverburg (Edison Glass), Kipp Williams, David Garcia and John White (Capital Kings) all play their parts in punching home the hooks while frontman Michael Tate gives possibly his finest vocal performance since leaving dc Talk on the piano ballad "That Home", a poignant reflection of a Godly mother's love ("In that home we knew we were safe to be young enough to dream/Find the faith to believe"). Wherever you look you'll find cleverly conceived, expertly executed and, most important, spiritually uplifting pop music. The Newsboys are clearly still a brand leader.
Continuing their reign as one of Christian music's most popular and compelling groups, Newsboys are recognized for their captivating and high energy live shows. Known for hits like God's Not Dead, Your Love Never Fails, and Born Again the group returns with the all-new album Restart.
Restart features the radio single, Live With Abandon, released in May. "When you think about living with abandon, letting go, dying to yourself and letting God take control, that's basically the gospel," frontman Michael Tait describes.


Successfully Added Teclast Master T10 Tablet PC -Android 7.0, Hexa Core CPU, 4GB RAM, Fingerprint Sensor, 10.1 Inch Display, Wi-Fi, 64GB Memory to your Shopping Cart.
The tablet offers 10.1 inches screen with 2560 x 1600 full HD display that provides clear and sharp graphics.
It has Bluetooth and Wi-Fi support that makes connectivity easy.
Hexa Core processor delivers a powerful performance with outstanding experience.
The 13-megapixel front camera allows high-quality video chatting and photos.
The amazing Master T10 tablet PC by Teclast was designed keeping in mind the requirements of a tech-savvy user. The MTK8176 Hexa Core processor and 4GB of RAM combine to offer some serious processing power which is enough to ensure lag-free multitasking. The processor is strong to support heavy games without compromising the graphics. It offers an exceptional user experience.
The Master tablet has Wi-Fi 802.11 b / g / n that provides you superfast wireless connection. You can browse the internet, stream videos, download torrents and files quickly. Sharing your content with others is made easy through Bluetooth support. You can share plenty of pictures, files, videos, and documents within anyone in a specific range.
This Tablet PC has a 10.1 inches full HD screen with wonderful 2650 x 1600 resolution. You can enjoy sharp and vibrant visuals allowing to watch your favorite videos in better graphics. This tablet enables you to play games in highest graphics, so you can experience gaming world in a new way.
It has a front camera of 13 megapixels. This enables you to take crisp selfies and have a face-to-face chat with your family and friends. On the other hand, the rear camera of 8 megapixel lets you capture moments and produce vivid pictures.
The Master Tablet PC has a long-lasting battery time that can last for 4 hours when used consistently. The battery size of this tablet is 8100 mAh that will last for days on a single charge. The standby time of the battery is 48 hours while the charging time is 3 hours.
Moreover, the interface of the tablet is designed to convenient for the users. There is a microSD card slot that enables you to expand the memory capacity up to 128 GB. The tablet has a Micro USB port, 3.5MM audio cable port, and an HDMI port. You can now enjoy movies, TV shows, and videos on a bigger screen thanks to the HDMI slot. You can even take advantage of the side by side screen.
The Teclast Master T10 Tablet PC comes with a 12 months warranty. Brought to you by the leader in electronic devices as well as wholesale Android tablet computers..


text:
Tags: EU | Hungary | Soros | Anti | Semitism
Hungary: Jewish Group Asks Orban to Halt Anti-Soros Campaign
Thursday, 06 July 2017 08:38 AM
BUDAPEST, Hungary (AP) — The Federation of Hungarian Jewish Communities is asking Prime Minister Viktor Orban to immediately end a political ad campaign targeting Hungarian-American investor and philanthropist George Soros.
Federation president Andras Heisler said in a letter to Orban released Thursday that while the government's campaign is not "openly anti-Semitic" it is "very capable" of arousing uncontrolled passions, including anti-Semitism.
The government last week launched a billboard and television ad campaign seeking to discredit Soros' pro-migration views. The posters and billboards show a smiling Soros with the caption "Let's not allow Soros to have the last laugh!" and a notice claiming that 99 percent of Hungarians reject illegal migration.
Some of the posters in Budapest and other large cities in Hungary were defaced with slogans like "stinking Jew" written across the Soros image.
The Federation of Hungarian Jewish Communities is asking Prime Minister Viktor Orban to immediately end a political ad campaign targeting Hungarian-American investor and philanthropist George Soros.Federation president Andras Heisler said in a letter to Orban released...
EU,Hungary,Soros,Anti,Semitism