Nevro recipes
Category: Cool Cuisine – Taking the Bite Out of Global Warming
Recipe for One Gallon of Gas
Epicurean Group 10 year Anniversary at the CIA
Back to the hallowed halls of the CIA Getting ready to speak to the chefs and administrators of the Epicurean Group. My topic is Food for the Future. After my talk, the group moved to the production kitchens to put on a feast of global cuisine. My dish was a Spanish Fideo with Chicken… continue reading
Local Author Day at Woodside Farmers Market
Thanks to Maggie Foard and the Woodside Farmers Market for asking Cool Cuisine to Local Authors Day. I made Creamy Strawberries with the Blues Mix 2.5 oz Frisch Cheese from North Bay Curds and Whey (Valley Foard, CA) with a few drops of Mexican Vanilla and 1 tablespoon confectioners sugar. Pipe the mix out… continue reading
Palo Alto Medical Foundation Author Series
Palo Alto Medical Foundation celebrated National Nutrition Month with a weekly presentation of cookbook and food authors. Cool Cuisine, Taking the Bite Out of Global Warming and myself teamed up with Dalia Perelman, RD, CDE, part of the PAMF staff, for a food and nutrition discussion about the ideas in the book. … continue reading
Thanksgiving Table Carbon Foodprint
Cooking at Guckenheimer
Cool Cuisine – Taking the Bite Out of Global Warming was invited to George Lucas Studios in San Francisco and I was guest chef. We cooked dishes from the book for lunch with the staff And received the crowd with open arms and dessert!
Aveda in San Francisco Galleria
This was a joint event featuring PETA and my book Cool Cuisine – Taking the Bite Out of Global Warming.
Commonwealth Club meets Cool Cuisine
Here’s a life’s wish come true for me! Eugene and I are asked to present our book, Cool Cuisine – Taking the Bite Out of Global Warming, at San Francisco’s venerable Commonwealth Club! Our topic – The New Economy and the Food System. Our topic – The New Economy and the Food System It was… continue reading