sustainability.wfu.edu
Get Involved - Staff and Faculty - Sustainability at Wake Forest
http://sustainability.wfu.edu/get-involved/get-involved-staff
Get Involved - Staff and Faculty - Sustainability at Wake Forest. Sustainability at Wake Forest. Get Involved Staff and Faculty. Waste Reduction and Recycling. Dining and Food Systems. Energy Conservation and Climate Change. Center for Energy, Environment and Sustainability. Curricular Resources for Faculty. Going Green at WFU. Archive of External News. Mission and Guiding Principles. Get Involved – Staff and Faculty. Sustainability in the Workplace. Looking for immediate solutions? August 15th, 2016.
sustainability.wfu.edu
Greeks Go Green - Sustainability at Wake Forest
http://sustainability.wfu.edu/greeks-go-green
Greeks Go Green - Sustainability at Wake Forest. Sustainability at Wake Forest. Get Involved Staff and Faculty. Waste Reduction and Recycling. Dining and Food Systems. Energy Conservation and Climate Change. Center for Energy, Environment and Sustainability. Curricular Resources for Faculty. Going Green at WFU. Archive of External News. Mission and Guiding Principles. Fall 2015 Greeks Go Green Representatives. Congratulations Class of 2015 Interns. July 6th, 2015. Her reflection on her internship:. My ti...
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: For the Rest of My Life
http://pinziminichefsblog.blogspot.com/2011/10/for-rest-of-my-life.html
Graham Fontes of Pinzimini. Thursday, October 27, 2011. For the Rest of My Life. If I had to choose one food to eat for the rest of my life, it would be pork, every bit of it. A lot of people feel that way – hey, pork is delicious! 8211; so I started to think about what food I could go without for the rest of my life. I couldn’t tell you the last time I had lobster. I am confident that since I started cooking professionally I haven’t ordered it once. Subscribe to: Post Comments (Atom).
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: Seasonal Pairings: Kale and Cranberry
http://pinziminichefsblog.blogspot.com/2011/11/seasonal-pairings-kale-and-cranberry.html
Graham Fontes of Pinzimini. Friday, November 18, 2011. Seasonal Pairings: Kale and Cranberry. Seasonal Pairings: Kale Salad Paired with a Sparkling Cranberry Bellini. Why this pairing works. The cranberry Bellini picks up the more subtle flavors presented in the salad. A sparking cocktail like this is a better accompaniment for the dish than a spirits-heavy drink because of the lightness of the salad. Kale, Mushroom, Hazelnut and Cranberry Salad. 1 head of kale. 1 cup chopped hazelnuts. 3 tables fresh cr...
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: About Pinzimini
http://pinziminichefsblog.blogspot.com/p/about-pinzimini.html
Graham Fontes of Pinzimini. Subscribe to: Posts (Atom). Arlington, Virginia, United States. View my complete profile. The Organic Butcher of McLean. Seasonal Pairings: Truffle, Parmesan, and Rosemary. Seasonal Pairings: Kale and Cranberry. Seasonal Pairings: Chevre, Fig, and Agave. Urban Fruit Pickers Win Grant. Awesome Inc. template. Powered by Blogger.
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: June 2011
http://pinziminichefsblog.blogspot.com/2011_06_01_archive.html
Graham Fontes of Pinzimini. Sunday, June 26, 2011. The foundation of any slow cooked meat. As this is my first blog post I thought it would be appropriate to start off pretty basic. We brine a lot of our meats at the restaurant, anything from pork belly, chicken breasts, beef short ribs, or roasts. It is usually the first step in a long line of steps that lead to delicious meat (much like this first blog post). A brine is simply a seasoned salted liquid that meat is submerged in for a period of time.
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: Urban Fruit Pickers Win Grant
http://pinziminichefsblog.blogspot.com/2011/11/urban-fruit-pickers-win-grant.html
Graham Fontes of Pinzimini. Wednesday, November 9, 2011. Urban Fruit Pickers Win Grant. Is delighted to announce its second microgrant of $1,000 has been awarded to Concrete Jungle. A volunteer-run Atlanta-based organization that distributes urban crops to homeless shelters and other charities. Concrete Jungle is among the nearly 800 applicants from around the world for grants from Awesome Food, which made its first micro-grant award in October. Before going out on a “pick,” the group documen...In decidi...
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: September 2011
http://pinziminichefsblog.blogspot.com/2011_09_01_archive.html
Graham Fontes of Pinzimini. Tuesday, September 27, 2011. Play food games – not in the sense of building a mashed potato mountain dotted with green peas, but the, “If you had to choose a last meal, what would it be? 8221; type questions. Now that the weather is turning colder, I figured I would tell you about mine. For my last meal on earth, I would choose a big steaming bowl of chicken and dumplings. Http:/ southernfood.about.com/od/chickendumpling/Chicken Dumplings Recipes.htm. A Few Pounds of Herb.
maysmeats.net
Meat Handlers, Mays Meats Processes Meats For Local Farms; Taylorsville, NC | Mays Meats
http://maysmeats.net/meat-handlers
541 East Main Ave, Taylorsville, NC 28681. Phone: 828-632-2034 Fax: 828-632-7081. M-F: 8am-5:30pm SAT: 8am-2pm SUN: Closed. Sugar Grove Country Ham. Meat Processing, Butcher Shop, Taylorsville, NC, North Carolina. Meat Handlers, Mays Meats Processes Meats For Local Farms; Taylorsville, NC. Meat Handlers, Mays Meats Processes Meats For Local Farms; Taylorsville, NC. These are some of the farms local to Mays Meats in Taylorsville, NC that use Mays Meats processing facility to process all of their animals.
pinziminichefsblog.blogspot.com
Graham Fontes of Pinzimini: Seasonal Pairings: Chevre, Fig, and Agave
http://pinziminichefsblog.blogspot.com/2011/11/seasonal-pairings-chevre-fig-and-agave.html
Graham Fontes of Pinzimini. Wednesday, November 16, 2011. Seasonal Pairings: Chevre, Fig, and Agave. Seasonal Pairings: Chevre with Candied Figs, paired with a Coconut and Agave Refresher. Why this pairing works:. The juices pair well with the sweetness of the fig and also work to mellow the out the rich saltiness of the goat cheese. The cocktail also contains coconut water and agave nectar which are refreshing and work to cleanse your palette after the earthy flavors of this dish. You can replace muscav...
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