1. Não é sangue, é hemoglobina + água.
2. Não está crua, está selada e na temperatura correta pra consumo.
A carne mal passada é a que mais valoriza o sabor da carne, pois aumenta a suculência, interfere na maciez e com isso as papilas gustativas são melhores acionadas.
Fazer o melhor consumo possível não só valoriza o próprio alimento, mas também valoriza o trabalho de todas as pessoas que vieram a botar esse alimento na sua mesa. Farm-to-table. (e honre a vida do boi) #farmtotable#meat#meatexperience#food#bbq#primerib
Tacos de milpa (aka calabacitas)... Using local ingredients from the @heritagemusoc farm in Santa Ana... Were having a pop-up at the farm on July 22nd and we'll have samples of things grown on the farm for y'all to taste. #farmtotable#santana#guerrillagrowing#vegan
Tipsy from a day of learning, noshing, drinking and connecting with new friends over our shared love of @sweetgreen and eating from the earth. When @_falon asks you to get on a bus with strangers, the answer is undoubtedly YES! What an incredible day at @dodonvineyards where we learned so much about the earth (Sauvignon Blanc is salty because of the seashells in the soil!) and each other. So incredibly honored to have been able to be a part of this adventure!
Compartimos con ustedes esta imagen de celebración de @angieferrazzini fundadora de @sabe_la_tierra quien hace 3 años y medio decidió volver a vivir a su ciudad natal #necochea y desde allí se animó a crear la primera @tienda_sabelatierra con el propósito de impactar positivamente a nivel local. Junto a 3 amigos abrieron una tienda restaurante para más de 120 comensales, bajo el concepto de #km0 y ubicada frente al #parquemiguellillo donde participan más de 50 productores en góndola y en carta. Toda la carta está pensada en función de la #estacion y las panaderia y pasteleria es casi toda propia o de pequeños emprendedores locales. 👏🏼👏🏼👏🏼👏🏼 Bravo por este primer año de sostener un nuevo emprendimiento y generar conciencia sobre la importancia de una alimentación mas saludable, sustentable y local #sabelatierra#farmtotable#local#sustentable#saludable#sabeamar#sabeacampo#sabeabosque
None other than @michael.pollan at the opening day today of the Point Reyes Farmers Market, the only all local, all organic market in the Bay Area! Christian Caiazzo’s from Osteria Stellina Chef’s Booth demonstration had this very special guest today, who also signed copies of his new book “How to Change Your Mind.” What a wonderful way to spend the morning with our friends and neighbors. We love this bountiful community so much! You can come out every Saturday 9am-1pm through the summer for more demonstrations, amazing organic produce and special guests!
'For my part I know nothing with any certainty, but the sight of the stars makes me dream.' At Lightfolk Village feeling connected to the natural environment is a key aspect of our retreats and we can’t wait to take you on trail walks and nature immersion’s around the stunning Red Hill. We believe it is one of the most important aspects of a happy and healthy life. #livelight#lightfolk
I was starting to made chili and then realized that I had used the tomato recently for soup. I’d already cooked the venison and veggies and the beans were all open, so I tossed in a jar of pasta sauce instead. Let me tell ya. Soooo good!! I added some cream once it was in the bowl.
RECIPE: 1 pack ground venison (you can sub beef), 2 onions, 6-7 carrots, a handful of garlic scapes minced (thanks, @thorpesorganicfarm!!) 1/3 head of celery. All veggies chopped. Cook veggies with venison in a pan and season. I used 1/2 pack fish taco seasoning (I like fish rather than regular bc it doesn’t have corn in it, which is almost always gmo unless it’s labeled organic), cumin, chili powder, sea salt, pepper, a tiny shake of Italian seasoning and mini pinch of cinnamon. Once cooked, add five cans of beans and a jar of pasta sauce. Simmer for a few mins to meld the flavors. I used 2 black, 1 pinto and 2 kidney. So, so easy, healthy and delish!
The arrival of Summer means that we see the return of Stone Fruit to the menu! Perfect for the weather is this Pickled Peach Salad now on the dinner menu. Bright pickled peaches are complemented by striped beet, mint, watercress and feta, in a sherry mustard vinaigrette. Refreshing and vibrant — welcome to Summertime in Laguna Beach!