Walking the Green Path: Greener Paths at the Crossways
Finding ingredients that have the least impact on our environment can be difficult. It takes the time, energy, and desire to find the information needed to make the right choice.
Category: Sustainability
Walking the Green Path: Growth Beneath the Surface
I've been aching for something that could feed my soul and give me the fuel I need to carry on in a business that at most times is all-consuming and in a world that has been particularly cruel and hate-filled.
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Review – The Third Plate: Field Notes on the Future of Food
What makes Dan Barbar's book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness to explore the nature of his ingredients.
From Umami's Market
Stainless Steel Programmable Digital Crock-Pot, 3.5 quart
The programmable Crock-Pot makes family dinners, potlucks, and parties effortless. Its rectangular design is the perfect size and shape to ...
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OXO Good Grips Adjustable Measuring Cup
If you like to cook or bake with thick, sticky ingredients like honey, molasses, or peanut butter having an adjustable ...
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The Savoy Cocktail Book
One of the most famous cocktail books ever written the Savoy Cocktail Book is a classic post-Prohibition tome written by ...
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Vintage Spirits and Forgotten Cocktails: From the Alamagoozl...
Anyone who enjoys an icy drink and an unforgettable tale will love this expanded and updated edition of Forgotten Cocktails ...
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Flexible Silicone Skull Ice Cube Mold Tray
Have a little fun with your drinks with these skull ice cubes. This ice cube mold makes four giant cubes ...
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Spartan Knife Block
It's time to defend your kitchen with a Spartan knife block. Made to resemble a Spartan warrior this unique knife ...
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More From Umami
Walking the Green Path
As the owner of Butter Bakery Cafe, sustainability is important to Daniel and his team. It also can be a challenge. Join Daniel as he writes about what it's like ...
Walking the Green Path: Jumping off the Cliff
For Dan, moving his cafe from accepting tips to not accepting tips can feel like jumping off a cliff ...
Walking the Green Path: A Story Told by Plants
By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before ...
Walking the Green Path: Supporting the Butterfly and the Bee
A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to ...
Review – The Third Plate: Field Notes on the Future of Food
What makes Dan Barbar's book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness ...
What Does the Word Natural Really Mean on Food Labels?
Lots of food companies use the word natural to describe their products, but what does natural really mean and can it help you eat healthier? ...
Walking the Green Path: Greener Paths at the Crossways
Finding ingredients that have the least impact on our environment can be difficult. It takes the time, energy, and desire to find the information needed to make the right choice ...
Walking the Green Path: Growth Beneath the Surface
I've been aching for something that could feed my soul and give me the fuel I need to carry on in a business that at most times is all-consuming and ...
Walking the Green Path: The Microclimate of a Village
The image of village resonates with me as a way to take our large-scale urban environment down to a more natural level. In doing so, I'm learning more about my ...
Walking the Green Path: A Little Water Goes a Long Way
Living in an urban area, we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can ...
Walking the Green Path: Being Counter Cultural
At Butter, we try to be a daily advertisement for efforts to build community and restore our earth through the connections we make with each other, our food, and the ...
