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    • Post
      • id108
      • title11 Facts About Recycling;
      • slug11-facts-about-recycling
      • summary<p> &nbsp;</p> <p> The average person generates over 4 pounds of trash every day and about 1.5 tons of solid waste per year.<br /> &nbsp;</p> <p> &nbsp;</p>
      • content<p> &nbsp;</p> <table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <p> <img alt="" src="user_uploads/000/11_Facts_About_Recycling.jpg" style="width: 350px; height: 233px;" /></p> <p> &nbsp;</p> </td> </tr> </tbody> </table> <ol> <li> The average person generates over 4 pounds of trash every day and about 1.5 tons of solid waste per year.<br /> &nbsp;</li> <li> In 2009, Americans produced enough trash to circle the Earth 24 times.<br /> &nbsp;</li> <li> Over 75% of waste is recyclable, but we only recycle about 30% of it.<br /> &nbsp;</li> <li> &nbsp;We generate 21.5 million tons of food waste each year. If we composted that food, it would reduce the same amount of greenhouse gas as taking 2 million cars off the road.<br /> &nbsp;</li> <li> Recycling one aluminum can saves enough energy to listen to a full album on your iPod. Recycling 100 cans could light your bedroom for two whole weeks.<br /> &nbsp;</li> <li> &nbsp; Recycling aluminum cans saves 95% of the energy used to make alum cans from new material.</li> <li> &nbsp;Americans throw away 25,000,000 plastic bottles every hour.<br /> &nbsp;</li> <li> &nbsp; Over 87% of Americans have access to curbside or drop-off paper recycling programs.<br /> &nbsp;</li> <li> In 2009, Americans threw away almost 9 million tons of glass. That could fill enough tractor trailers to stretch from NYC to LA (and back!).<br /> &nbsp;</li> <li> In 2010, paper recycling had increased over 89% since 1990.<br /> &nbsp;</li> <li> If every American recycled just one-tenth of their newspapers, we could save about 25 million</li> </ol>
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      • created2013-10-28 18:07:50
  • 1
    • Post
      • id107
      • titleOrganic food and eco green products-work for you;
      • slugorganic-food-and-eco-green-products-work-for-you
      • summary<p> As a nation, we have become accustomed to paying relatively little for our food as a percentage of overall income.While this cheap food may on the face of it seem like a good thing, it actually comes at an alarming, and astronomical, cost. This is due to the fact that whenever you buy non-organic food, the price you pay doesn&rsquo;t &nbsp;actually reflect the true cost of production.&nbsp;</p>
      • content<table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/news_curious/timthumb_phpgg.jpg" style="width: 590px; height: 315px;" /></td> </tr> </tbody> </table> <p> <strong>source:</strong> by &quot;<a href="http://www.centerforfoodsafety.org/blog/2480/ten-tips-to-make-organic-work-for-you" onclick="window.open(this.href, '', 'resizable=no,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no'); return false;">Center for Food Safety</a>&quot;</p> <p> &nbsp;</p> <p> As a nation, we have become accustomed to paying relatively little for our food as a percentage of overall income. While this cheap food may on the face of it seem like a good thing, it actually comes at an alarming, and astronomical, cost. This is due to the fact that whenever you buy non-organic food, the price you pay doesn&rsquo;t &nbsp;actually reflect the true cost of production. The <strong>green companies</strong> change all of these.&nbsp;</p> <p> The true costs of chemical, industrial agriculture are externalized and society is stuck footing a hefty and unacceptable bill.&nbsp; These include the sky-rocketing costs of health care associated with diet-related illness, like diabetes, obesity, compromised immune systems, and learning disabilities, &nbsp;the widespread poisoning of groundwater, the dramatic loss of species including song birds and butterflies, not to mention more hidden costs like steady soil erosion. Buying <strong>eco green product </strong>and <strong>organic food</strong> is really an excellent alternative and a sound investment in public health. Organic food doesn&rsquo;t contribute to these health and environmental burdens and therefore doesn&rsquo;t simply shift these costs to other parts of your budget like chemically-grown foods&nbsp;do.</p> <p> More and more of us are learning that organic is a bargain relative to the unsustainable costs of conventional food and that&rsquo;s why demand for organic goods has shown double-digit growth for well over a decade. The Cool Foods Campaign believes everyone should have access to wholesome, nourishing organic food, so to help in that effort we&rsquo;ve compiled ten tips to help make organic more affordable upfront:</p> <p> &nbsp;</p> <p> <strong>1. Eat in-season</strong></p> <p> Foods that are in-season tend to have more flavor, (because they are ripe) more nutrients (because they are freshly picked) and be more affordable (because there&rsquo;s plenty). It&rsquo;s a classic case of supply and demand! When things are out of season then there&rsquo;s a scarcity and the prices go up, even for conventional. Of course, what is in season will vary widely depending on where you happen to live. Nowadays, our food is more well-travelled than most of us, and to quote Farmer Joel Salatin, &ldquo;Folks, that just ain&rsquo;t normal.&rdquo; So let&rsquo;s cut the jet-setting of table grapes and try to re-learn eating according to the season. (Don&rsquo;t worry if you don&rsquo;t remember anything besides the fact that pumpkins are ripe in October, you can pick this stuff up pretty quickly).</p> <p> &nbsp;</p> <p> <strong>2. Shop at your local farmer&rsquo;s market and You-Pick </strong></p> <p> If you aren&rsquo;t attending your weekly farmer&rsquo;s market, you may be missing one of the best parties in town!&nbsp; We&rsquo;ve yet to visit a farmer&rsquo;s market that wasn&rsquo;t fun, festive and kid friendly. Be sure to walk about sampling the wares to make sure you go home with the yummiest, fresh produce. Look for the Certified Organic seal and talk to the farmers about what varieties they grow and how they grow it. Many Farmer&rsquo;s markets across the country now accept SNAP and WIC benefits, and some even have &ldquo;double-value&rdquo; coupon programs.&nbsp;</p> <p> You-Pick spots are also worth investing time in, and while they won&rsquo;t meet your every need, they are great if you need quantity. The attraction is you pay a bit less because you are doing some of the work yourself.&nbsp; You-Pick farms are another great family activity. Pull your helpers away from their screens and remind them that apples grow on trees, not in the supermarket.</p> <p> &nbsp;</p> <p> <strong>3. Join a Co-op or a&nbsp;CSA</strong></p> <p> Co-ops are worker or customer owned businesses that support their local communities by selling family farm products. (Local Harvest is a great resource to locate the best organic food that is grown closest to&nbsp;you).</p> <p> Alternatively, CSAs (which stands for Community Supported Agriculture) are a popular way for consumers to buy local, seasonal, organic food directly from a farmer. Typically joining a CSA means you&rsquo;ll subscribe to a weekly box of seasonal produce. There are also eggs, meat and even fish CSAs in coastal communities. CSA boxes have been known to get kids (and grownups) excited about trying new veggies!</p> <p> &nbsp;</p> <p> <strong>4. Buy in&nbsp;Bulk</strong></p> <p> For those of us mesmerized by colorful labels and pretty pictures that advertise the fountain of youth in every bite, those great big no-frills bins of unpackaged food can be daunting. But, there are savings to be had in those bins. Do a little simple math and you&rsquo;ll soon discover that buying staples like rice, beans, pastas and oatmeal from the bulk bins is going to save you a pretty penny! All this means you&rsquo;ll soon be swishing right by the sugar-coated, cartoon-cute boxes of instant oats to the wholesome stuff. Don&rsquo;t worry, with all that money you save buying in bulk you&rsquo;ll be able to afford organic toppings like berries, and who doesn&rsquo;t love berries?</p> <p> &nbsp;</p> <p> <strong>5. Buying Big In-Season and Canning or Freezing for Year Round&nbsp;Eating</strong></p> <p> That abundant produce you bought in-season can be preserved for the lean months (old-fashioned speak for winter). Surely you&rsquo;ve met people who say things like, &ldquo;my grandma canned everything: tomatoes, carrots, squash. She made pickles, jams and relish.&rdquo; Sadly, most of us never learned these skills. Fortunately, do-it-yourself (DIY) projects like canning are experiencing a resurgence of popularity (the upside of the recession!) that community organizations now offer classes so you can learn the basics, and you can find canning supplies at hardware stores and supermarkets.</p> <p> &nbsp;</p> <p> <strong>6. Reduce Your Consumption of Meat &amp; Dairy&nbsp; </strong></p> <p> Not only are these expensive, but remember how conventional methods take their toll on the environment, the climate and your health? Well, confinement animal operations are without question some of the biggest offenders. Replace those animal proteins with legumes (like beans and lentils) and nuts (like sunflower seeds and almonds). If you do buy animal products, be sure to spend the extra money on organic, pasture-raised products that don&rsquo;t externalize those costs. Some, like grass-fed beef, can be found on the internet.</p> <p> &nbsp;</p> <p> <strong>7. Food Swap or&nbsp;Barter</strong></p> <p> Now that you are busy building those relationships at the Farmer&rsquo;s Market you can try your hand at bartering. The easiest way, of course, to barter is to trade food for food, i.e. &ldquo;I&rsquo;ll trade you a pound of my to-die for heirloom tomatoes for a pound of your to-die for peaches. Or I&rsquo;ll trade you a pie for some of your peaches.&rdquo; Don&rsquo;t despair if you don&rsquo;t have food or cooking skills to trade. You likely have other tricks up your sleeve! Are you a photographer, an electrician, a hairdresser? Do you babysit? Consider trading your useful services for fresh, fabulous, organic food.</p> <p> &nbsp;</p> <p> <strong>8. Glean</strong></p> <p> What is gleaning you ask? <em>Gleaning is the act of collecting leftover crops from farmers&rsquo; fields after they have been commercially harvested or on fields where it is not economically profitable to harvest.</em> Thanks to new initiatives like Crop Mobster, this practice is experiencing a resurgence. The internet is your go-to spot for finding a gleaning program near you. We&rsquo;ve taken middle-schoolers out to glean fields of romaine lettuce with Marin Organic. &ldquo;Food Forward&rdquo; in Los Angeles has turned gleaning into a rock-star activity where everybody comes out ahead. Check out their site for inspiration.</p> <p> &nbsp;</p> <p> <strong>9. Instead of Eating out, Host an Organic Potluck </strong></p> <p> Eating out may be a nice treat, but it should be a treat, not a way of life as it gets pricey fast. Throwing potlucks can be just as much fun and no one hands you a bill at the end of the evening! Regular potlucks can inspire your friends to eat healthy, delicious organic food too, making it easier for you and your family to stay the&nbsp;course.</p> <p> &nbsp;</p> <p> <strong>10. Grow Your Own&nbsp;Food!</strong></p> <p> Have you heard the saying &ldquo;growing your own food is like printing your own money?&rdquo; It&rsquo;s true! The key to gardening success is good soil. Once you&rsquo;ve got that, your plants will do their thing. Don&rsquo;t have a yard or a patio? Put your name on a waitlist at your local community garden. Meanwhile, the Cool Foods Pinterest boards are full of clever ideas for growing things on decks, roofs, in apartments, even in shopping bags. After all, what could be better for your health, your wallet and the planet than growing food yourself?</p>
      • typecurious
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      • created2013-10-21 21:29:43
  • 2
    • Post
      • id106
      • titleOrganic as sources of inspiration by Nora Pouillon;
      • slugorganic-as-sources-of-inspiration-by-nora-pouillon
      • summary<p> <strong>First Certified Organic Restaurant</strong></p> <p> By the mid- to late nineties, becoming certified organic was the next logical step, according to Pouillon: &ldquo;I was getting almost all the food from organic purveyors.&rdquo; When she began to investigate how to become a certified organic restaurant, she learned that no certification process existed.</p>
      • content<table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/000/timthumb_php22.jpg" style="width: 590px; height: 315px;" /></td> </tr> </tbody> </table> <p> &nbsp;</p> <p> When you ask a chef for her sources of inspiration, you&rsquo;ll often hear of another chef&rsquo;s inventive meals. Or maybe it&rsquo;s the story of a visit to France where the flavors of foie gras and truffle-infused sauces were brought to life with a sip of Ch&acirc;teau Margaux.</p> <p> Ask Nora Pouillon about her inspiration for a life dedicated to cooking and you&rsquo;ll get a different story. &ldquo;I was born in Austria during World War II,&rdquo; she relates. &ldquo;I remember bombs falling everywhere and voices telling you to go to the cellar.&rdquo; People around her lost their possessions, their homes; many died. There was never enough&nbsp;food.</p> <p> But being born into a war-torn country was a blessing, Pouillon says. Surrounded by so much devastation and suffering, this young girl was instilled with such a profound appreciation for food and life that it would permeate and shape her entire existence.</p> <p> Pouillon would eventually move to the United States and open one of the world&rsquo;s first restaurants based on local and natural cuisine, which would go on to become the first certified organic restaurant in the US. There, she would serve presidents and first ladies, pen a cookbook, and become one of the most influential figures in the growing organic and sustainable food movement.</p> <p> But first she had to grow&nbsp;up.</p> <p> <strong>Informative Years</strong></p> <p> Although Pouillon&rsquo;s family was well off&mdash;her father owned a safety-glass window factory&mdash;they fled Vienna in the last years of the war. Driving through zones occupied by Russia, England, France and America, the family finally made it to a farm owned by friends in the Tyrolean Alps. &ldquo;There, the farmers grew all of their food. It taught me how difficult that truly is,&rdquo; Pouillon recalls. &ldquo;They got up with the sun and worked until sunset. They had to prepare food for the winter months. There was no electricity and no running water.&rdquo;</p> <p> The farm was completely self-sufficient. The farmers made everything from the soap to the shingles on the roof. The wheat was grown, then thrashed, then made into flour for baking. Pouillon watched as the cows were milked and cream was churned into butter; sheep were sheered to make wool for&nbsp;cloth.</p> <p> Pouillon and her family remained safely at the farm for three years. &ldquo;Those years on the farm had such a tremendous impact on meThose years on the farm had such a tremendous impact on me. It shows just how informative those early years can&nbsp;be.&rdquo;</p> <p> Her health-oriented parents broke with the traditional Alpine cuisine, which was heavy on meat, cream and cheeses, and this would also influence Pouillon&rsquo;s future.</p> <p> &ldquo;My parents were really into exercise and eschewed much of the heavy cuisine like roux and deep frying. My mom made lots of salads and soups. We always engaged in plenty of activities such as skiing, hiking and berry picking; we learned an appreciation of nature,&rdquo; she says. &ldquo;My dad taught us that your health was the most important thing you&nbsp;had.&rdquo;</p> <p> After the war, Pouillon and her family returned to Vienna where she began attending French boarding school, at which a different kind of learning occurred than that on the farm. &ldquo;Here, we were served a three-course meal for lunch. In that 30 minutes, we learned about eating properly with a knife and a fork and having social conversations with our schoolmates,&rdquo; she remarks. &ldquo;After that we had an hour-long recess, when we could play in the park surrounding the&nbsp;school.&rdquo;</p> <p> Pouillon would continue to spend summers at the farm with her grandmother, unlike her sisters, who didn&rsquo;t want to engage in such work or be so isolated.<br /> &nbsp;</p> <table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/000/nora4.jpg" style="width: 400px; height: 521px;" /></td> </tr> </tbody> </table> <h3> Crossing the&nbsp;Pond</h3> <p> In the 1960s, a newly wedded Pouillon moved to the United States with her husband, a French journalist. Here she observed the differences between the Western European food system and that of America post&ndash;World War&nbsp;II.</p> <p> &ldquo;At the stores here it was amazing to see all the prepackaged and frozen food. Nothing depended on the season. Pepperidge Farm was like gourmet bread. The produce department was the smallest section in the&nbsp;store.</p> <p> &ldquo;I was shocked to learn that people didn&rsquo;t have a relationship with food, and I wasn&rsquo;t accustomed to seeing so much obesity and people having quadruple bypasses and cancer as if it were nothing. The air wasn&rsquo;t good, the water was polluted and tasted like chlorine, and the food was flavorless and processed. I decided I didn&rsquo;t want to be part of that,&rdquo; she&nbsp;says.</p> <p> As a mother of young children at the time, Pouillon was shopping and cooking for her family daily. &ldquo;I started to look for ethnic markets where I could find French bread, good olive oil and cheeses. It was the hippie time and co-ops were forming, which had better products; I cooked at home using these ingredients. I started driving to nearby farms in search of quality products. We had no money at the time and it was an epicurean wasteland in DC then, with only one or two good restaurants. I got really into cooking and we entertained a lot because it was the best way to have social time, given the circumstances.</p> <p> &ldquo;I remember once calling up a farmer after seeing an advertisement for farm-raised beef,&rdquo; Pouillon recounts. &ldquo;The woman told me proudly how the beef was fattened with corn and hormones for lots of marbling and given antibiotics to stay healthy. This was actually my first exposure to chemicals in livestock. I had learned they were being used in crops, but animals I didn&rsquo;t know about until&nbsp;then.&rdquo;</p> <p> Soon thereafter, Pouillon found another farmer who happily informed her of all the things he didn&rsquo;t do to his cattle. &ldquo;It was then that I truly started becoming aware of the differences between organic and conventional farming,&rdquo; she&nbsp;says.</p> <p> As she delved deeper into cooking and discovering sources of untainted ingredients, Pouillon&rsquo;s friends took notice and wanted to learn as well. She began giving informal cooking lessons in her kitchen. She also started a casual catering service where she&rsquo;d make a dish and drop it off at the customer&rsquo;s house.</p> <h3> To Restaurant We&nbsp;Go</h3> <p> In 1976 Pouillon separated from her husband and had to begin earning her own living. Opportunity knocked when a friend bought a bed-and-breakfast near the White House called the Tabard Inn. She asked Nora to install a kitchen and start a restaurant within the inn. For several years Pouillon ran what was a very rudimentary kitchen, but she developed a following. It wasn&rsquo;t long before she and the hotel manager, Steven, put their heads together and decided to open a restaurant on their&nbsp;own.</p> <p> &ldquo;We managed to raise 0,000 through friends, who invested ,000 to ,000 each. All the investors had to agree that I would run the restaurant my way and that it would be as organic as possible; I ate organic at home and couldn&rsquo;t see serving conventional food to my customers.&rdquo;</p> <p> Restaurant Nora, in DC&rsquo;s historic Dupont Circle, opened in 1979. &ldquo;People told me I was a crazy lady; I was called completely nuts. The<em>Washington Post</em> wrote, &lsquo;Nora tells us what we should eat. How does she know?&rsquo; People were making fun of me. Advice came in like &lsquo;Don&rsquo;t call it organic; it sounds like biology class.&rsquo; I persevered. I couldn&rsquo;t quit.&rdquo; She and her partner Steven, his brother, Thomas, and her staff dug in and worked 24/7. Her children would come to the restaurant after school and do their homework while she&nbsp;cooked.</p> <p> The odds were against the success of Nora&rsquo;s. In the late 1970s and early 1980s terms like <em>health food</em> and <em>organic</em> meant hippie food, granola and tofu&mdash;certainly not gourmet.</p> <p> But her focus on quality and freshness began winning her favorable reviews and a loyal customer base. Produce was sourced as locally as possible and then washed with triple-filtered water. Herbs and vegetables were planted in boxes outside the restaurant. Her menu changed daily depending on what was available, an exciting prospect at restaurants even&nbsp;today.</p> <p> The elegance of the white tablecloth restaurant also broke down preconceived notions of &ldquo;heath food.&rdquo; Museum-quality Amish crib quilts adorned the walls, and tables were set with fine linens and wineglasses.</p> <p> The critics applauded this new healthy haute cuisine, and the customers came.<br /> &nbsp;</p> <table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/000/nora1.jpg" style="width: 400px; height: 229px;" /></td> </tr> </tbody> </table> <h3> First Certified Organic Restaurant</h3> <p> By the mid- to late nineties, becoming certified organic was the next logical step, according to Pouillon: &ldquo;I was getting almost all the food from organic purveyors.&rdquo; When she began to investigate how to become a certified organic restaurant, she learned that no certification process existed.</p> <p> Pouillon decided to set about creating those standards. She worked for about two years with an organic certification agency, Oregon Tilth, to establish the rules and standards of what it means to be an organic restaurant. The resulting standard required that 95 percent of the food used, as a certified restaurant, must be obtained from <a href="http://eco-foryou.com/product/usda-certificate">USDA certified organic sources</a>. &ldquo;This meant obtaining proof of organic certification from all our suppliers,&rdquo; she says. She complied with the lengthy requirements, and in 1999 Restaurant Nora became the first certified organic restaurant in the country.</p> <p> So why have only a handful of organic restaurants followed suit? &ldquo;People don&rsquo;t always understand how complicated and time consuming it is,&rdquo; Pouillon explains. &ldquo;Almost everything has to be organic down to the spices and coffee. It&rsquo;s a lot of work to find certified organic farmers and track down certification papers from 35-plus purveyors every year. This process has to be done each year because the certificates have to be renewed each&nbsp;year.&rdquo;</p> <p> Although she isn&rsquo;t required to, Pouillon goes beyond having more than 95 percent of the food organic. The restaurant has a sophisticated water purification system, and energy for the entire establishment comes from alternative suppliers; they also compost all of their kitchen scraps. &ldquo;It&rsquo;s not just about our health but about the health of the environment too,&rdquo; she&nbsp;says.</p> <h3> Outside of the Kitchen</h3> <p> Pouillon&rsquo;s work in the organic and sustainable food movement far exceeds opening one of the nation&rsquo;s first gourmet sustainable restaurants and certainly the first certified organic one. She has served on numerous boards to help achieve initiatives that move the direction of the country toward being more in line with her views of environmental stewardship and good&nbsp;health.</p> <p> Pouillon&rsquo;s numerous achievements include awards such as Chef of the Year from the International Association of Culinary Professionals, the Genesis Award from Women Chefs &amp; Restaurateurs, and the StarChefs Innovator Award. In 1996 she published <em>Cooking with Nora: Seasonal Menus from Restaurant Nora</em> (Random House). She has lobbied to protect Atlantic swordfish, Chilean sea bass and Caspian caviar. She was a founding board member of the Chefs Collaborative and is now on the board of seven other environmental and culinary organizations.</p> <p> Pouillon can also take credit for bringing farmers&rsquo; markets to the DC&nbsp;area.</p> <p> About 15 years ago, Pouillon became aware of the Union Square Greenmarket in New York City and started to talk about bringing such a market to the District. &ldquo;I couldn&rsquo;t believe we didn&rsquo;t have something like that in DC. It was unbelievable how many people didn&rsquo;t want a farmers&rsquo; market downtown. They were worried it would be filled with dirty farmers and create traffic.&rdquo;</p> <p> But she persisted and was instrumental in opening the very first producer-only farmers&rsquo; markets in the nation&rsquo;s capital. Called Fresh Farm Markets, the network has grown to include ten markets. &ldquo;We will open the eleventh market this year,&rdquo; Pouillon says. &ldquo;There are so many farmers thriving now who just couldn&rsquo;t make a living before these markets. Farmers are like teachers&mdash;they are the most underappreciated profession and make the&nbsp;least.&rdquo;</p> <p> Through her years of working with farms and farmers, Pouillon has developed a profound appreciation for not just the men and women who work the land but the necessity of healthy soil as well. &ldquo;The soil is at the heart of our food&rsquo;s nutritional value. We are just beginning to understand this in the United States, that the nutrients and microorganisms in the soil determine the plant&rsquo;s ultimate flavor and health,&rdquo; she&nbsp;says.</p> <h3> In the Shadow of the White&nbsp;House</h3> <p> Existing at the forefront of the sustainable and organic food movement while in such close proximity to the nation&rsquo;s capital, where so often laws are handed down that go against what she is working toward, how does Pouillon remain inspired? By looking to people for change, not to the government. &ldquo;The government does not change things. Change has to come through the people,&rdquo; she asserts. &ldquo;A good example would be cigarettes. Everyone thought the government would never change, but it did and it was through the&nbsp;people.&rdquo;</p> <p> Pouillon tempers this opinion with a dose of moderation. &ldquo;You have to give options to people though; people can&rsquo;t all change their lifestyles overnight. And there&rsquo;s nothing wrong with chips, if they are organic, not made with GMOs, and you don&rsquo;t eat a whole bag. We also need Walmart and Costco to offer more organics. Organic can&rsquo;t only be for rich privileged people.&rdquo;</p> <p> Today Pouillon remains very active in the restaurant. She arrives every day at 12:30 p.m. to sit down with the chef and sous-chef. &ldquo;We talk about what the farmers will deliver, what we have in stock, and then compose a menu. About 10 percent to 20 percent of the menu changes every day, depending on the availability of products.&rdquo;</p> <p> Pouillon says there&rsquo;s plenty of payoff in running a restaurant for almost 35 years. &ldquo;I love seeing guests who ate at my restaurant when they were young and now bring their kids to eat. That my food has inspired them to continue coming and to expose their children to it means a lot. I love that I&rsquo;ve been able to inspire other chefs as well&mdash;chefs like Michel Nischan and Maria Hines, who have called me up and asked for advice on running an organic restaurant, or Jos&eacute; Andr&eacute;s, whom I introduced to local organic farmers.&rdquo;</p> <p> If you ask Pouillon if she wishes she had taken an easier route to becoming a chef, she says no. &ldquo;I am happy that I never went to cooking school but to the school of life. I learned how to think for myself, and I was daring enough to go my own way to serve the food I wanted and inspire lots of people. In the end I was not so&nbsp;crazy.&rdquo;</p> <p> While it&rsquo;s getting easier to take for granted the farmers&rsquo; market down the street or the local farm-to-table restaurant, if it weren&rsquo;t for the tenacity and risk taking of organic pioneers like Nora Pouillon, they might not exist. To accomplish and achieve all that takes an abundance of courage and&nbsp;vision.</p> <p> &nbsp;</p> <p> <br /> &nbsp;</p>
      • typecurious
      • filenametimthumb_php22.jpg
      • dir/home/ecof2o5t/public_html/app/webroot/uploads/post/filename
      • languageen
      • created2013-10-15 10:19:13
  • 3
    • Post
      • id104
      • titleSound Charger;
      • slugsound-charger
      • summary<p> T-shirt with piezoelectric tape in the area of the abdomen with the size of the sheet, A4 format, convert sound fluctuations in current. The noise level of 80 db, as the busy street, the mobile device can be fully recharged by shirt from 12 hours to 2 days.</p>
      • content<table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/news_curious/orange_sound_charger.jpg" style="width: 300px; height: 200px;" /></td> </tr> </tbody> </table> <p> &nbsp;</p> <p> T-shirt with piezoelectric tape in the area of the abdomen with the size of the sheet, A4 format, convert sound fluctuations in current. The noise level of 80 db, as the busy street, the mobile device can be fully recharged by shirt from 12 hours to 2 days.</p> <p> <br /> <img alt="" src="user_uploads/news_curious/ORANGE_SOUND_CHARGE_01_jpg_autothumb_w_574_scale.jpg" style="width: 500px; height: 502px;" /></p> <p> &nbsp;</p>
      • typecurious
      • filenameorange_sound_charger.jpg
      • dir/home/ecof2o5t/public_html/app/webroot/uploads/post/filename
      • languageen
      • created2013-09-18 16:37:19
  • 4
    • Post
      • id103
      • titleRecharger under Stars-Brooster Brolly;
      • slugrecharger-under-stars-brooster-brolly
      • summary<p> Another mobile operator Vodafone, also offered use of solar energy to charge the phone. This is done through the Booster Brolly, which combines the function of umbrella, battery charger and an amplifier of the network signal.</p>
      • content<table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/news_curious/vodaphone_booster_brolly_2.jpg" style="width: 300px; height: 200px;" /></td> </tr> </tbody> </table> <p> Another mobile operator Vodafone, also offered use of solar energy to charge the phone. This is done through the Booster Brolly, which combines the function of umbrella, battery charger and an amplifier of the network signal. The device is designed for people who love to spend more time under the open sky. But it quickly became hit among music fans. Solar panels are located on Challenger umbrella, and the USB port, to which includes the charger is located on the handle</p> <p> &nbsp;</p> <table border="1" cellpadding="1" cellspacing="1" style="width: 500px;"> <tbody> <tr> <td> <img alt="" src="user_uploads/news_curious/VodafoneBrolly_0093.jpg" style="width: 260px; height: 390px;" /></td> <td> <img alt="" src="user_uploads/news_curious/VodafoneBrolly_0056.jpg" style="width: 260px; height: 173px;" /></td> </tr> </tbody> </table> <p> <a href="user_uploads/news_curious/o_BROLLY_570.jpg" target="_self"><img alt="" src="user_uploads/news_curious/o_BROLLY_570.jpg" style="width: 570px; height: 424px;" /></a></p>
      • typecurious
      • filenamevodaphone_booster_brolly_2.jpg
      • dir/home/ecof2o5t/public_html/app/webroot/uploads/post/filename
      • languageen
      • created2013-09-18 16:16:21
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