👈Another great meal @kyesmontana this evening in Santa Monica after a rewarding day of mental skills work and health coaching with my client @etubert 👈They have a great concept where they wrap high-quality ingredients in blanched collard greens or nori and then put things like grass-fed beef, wild salmon, and high quality vegetables inside and it works like a brilliant combination of a push pop and a burrito
Tomorrow we will be doing our first fall workshop. One thing we will cover is how to keep your crops protected from insects. There’s a lot of information out there saying that if your soil is healthy and balanced then insects won’t go after your crops. That’s simply not true. We add so many amendments to the soil to correct our soil problems, we rotate crops like mad people, and we add hedgerows to increase predators but pests still find their way to our crops. It simply means agriculture is not natural. We can make our systems as sustainable and regenerative as possible, but insects still like to eat our crops! It’s an ecosystem people! Insects like eating plants even if they are healthy and nourished. We can’t wait to dive into topics like this in our workshop. If you didn’t get a chance to make it out to tomorrow’s workshop, then you can sign up for our October or November events. Also, my parents will be at @brimhall_farmersmarket tomorrow holding down our booth so you can visit them and buy your locally and naturally grown veggies from them! Thank you all for the support. We believe in the good things coming. 🙏🏼
Encerrando o Concurso de Novos Talentos, no Festival Gastronômico e Cultural da Pipa. Na categoria “Sobremesas”, tivemos duas duplas da Gastronomia UFPB no pleito. Nossos discentes Tadeu e Daniel com a sobremesa “Boneca do Engenho” e Felipe e Josué com a sobremesa “Mini Naked Junino”. Resultado: terceiro e quarto lugar! Encerramos esse evento com saldo positivo e com uma lição: a vida é de quem se atreve a viver! Apesar das dificuldades no caminho, a vontade de aprender e dar sempre o melhor se sobressai! E olha esse trabalho, que capricho, gente! 😍♥️ Parabenizamos com orgulho, todos os envolvidos na participação desse evento: discentes, docentes e técnicos, sempre dando seu melhor para assim alcançarmos a excelência! 🏆
Wow ...No es porque yo lo diga, pero estas barritas de coco cubiertas de chocolate (tipo prestigio) me quedaron mundiales!! 🌏🍃💚 No se ven muy lindas, pero están deli!
Si alguien quiere le comparto la receta!#Veganas#SlowFood#SinLacteos#SinGluten#HechoConAmor
Yes it’s market day. And what a beauty get on down to @abbotsfordconvent to the @slowfoodmelbourne market and grab the best coffee from @eurekacoffee to get you started. Grab some milk from @schulzorganicdairy and then do a shop. Sorry we grabbed the last of the superb quick oats from @burrumbiodynamics but there are plenty of beautiful rolled oats waiting for you. So much more to enjoy as well. Like @qlebaker pastries! Yum!! .
Hoy 21.30hs #slowfood Carlos es miembro de esta corriente .Alimentarse en el sentido de slow food significa comer con atención,en especial valorando la calidad y, con ello ,teniendo en cuenta la procedencia de la materia prima y el modo de cocinarla.
Our Higher Steaks (charcoal adobo wagyu beef prepared medium rare) was recently featured in a review by Pendulum Magazine. This is just a taste of the beautiful images that accompany the piece. Head over to our Facebook page or click on @pendulummagazine to read the full article.