Via: Term Life Insurance

“………we heard yelling — loud, sustained, top-of-lungs yelling — coming from the kitchen

……………………A few minutes later, the chef was at it again.

Fifteen seconds.

Another fifteen.

And without much forethought, I pushed back my chair and walked through the open doorway of the kitchen.

“In this particular instance, however, something didn’t feel right. I don’t know if Mr. Forgione had been watching too much Gordon Ramsay on television or had learned the wrong lessons from his mentors. Listening to him in action, however, conjured up the particular type of nausea that results from watching people yank their misbehaving kids around on the subway or seeing my own kid smash a defenseless insect.”

Rather than go on about my feelings about this, I would like to know what you think about it.

Is it necessary? Is it excusable in the heat of the moment?

6 pounds and 14 inches tall.

Judy Smith of Tiz A Miniature Horse Farm welcomed Einstein to their farm April 22, 2010.

The little horse shows no signs of dwarfism and is obviously in very good health.

This is right here in my neigh-borhood,  I live just a few miles down the road.

If you go to see Einstein, during visitor’s day, May 8th, 2010,  you might want to book a reservation for dinner at another world class destination, The Crystal Quail, also in Barnstead.

If you found a surprise in your search results today it’s because Google turned the table on Topeka.

Other companies pulled spoofs of their own,

April Fools Day.com adds to their list, (7 years of spoofing),

and Google Blogspot explains.

Nice job!

The Bee’s Knees, Claire’s, & Tabella are changing the menu for restaurant sustainability..

A little over a week ago while reading Rod Guinn’s post on Avoiding Bankruptcy, I recalled a restaurant in Vermont that had turned to it’s community to support needed growth by selling certificates redeemable for food.

It’s The Bee’s Knees
Morrisville, VT.

The term avant garde evokes thoughts of a major metropolitan area like New York City, but, avant garde is occurring in this small Vermont village in the person of Sharon Dietz and the citizens of Morrisville.

Sharon had a small cafe called The Bee’s Knees in Morrisville, (pop. 2000 +), and it needed more space and major renovations if it was going to survive. That was going to cost a bundle. She considered selling it. The community wasn’t having any of that and local residents have pitched in with $1,000 investments which will be paid back over three years in the form of restaurant discounts.

My chat with Sharon left me with the impression of a woman who cares as much for her customers as one would for a family. She greatly values the relationships that have sprung up and the connectedness that has evolved between her enterprise and the residents of her community.

The cafe features music, art, and comedy, as well as serving as a social hub.

A short drive north will put you at the doorstep of another CSR.
.
Hardwick, Vt

Claire’s put’s about 70% of it’s food purchasing dollar into locally produced foods and the Chef, Steven Obranovich, is very involved with local farmers and processors according to an article written by Robert Smart, and another by Zachary D. Lyons.

I spoke with Mike Bosia, affable co-owner of Claire’s, who teaches comparative politics and the politics of food at St. Michael’s College.

Buying and sourcing locally can be a financial challenge to the bottom line but he said the restaurant is not so much about making a profit as being a social and community hub. Being a contributing and active partner in community growth and nurturing personal, rather than just business, relationships is the foundation Claire’s is built upon.

Bosia said the community model, discussed in Claire’s blog, New Vermont Cooking, was patterned after Robert Fuller’s Bobcat Cafe, (since sold and not operating as a CSR) and they have built other community relationships such as The Center for an Agricultural Economy.

David Goodman wrote extensively about his experience with Claire’s in an article titled Building a Healthy Food System in Rural America.

Eating as a idealogy

Unlike the other two, considerably more rural locations, Tabella’s is located in Amherst, Ma. a community of 35,000 + / -, and a fairly large student population.

Tabella’s approach to CSR is one of philosophical intent, and is all about about sustaining regional organic food production and they believe that there are plenty of ecologically minded patrons that agree and will support their efforts by pre-purchasing.

Tabella’s Member Accounts are:

Member Accounts are yearly pre-purchased meals, prepared foods and gift certificates.
Your membership dollars will be held in account form, at your disposal to spend as you
choose. We will honor a yearly purchase for 18 months.
Currently we offer three levels of Membership:
Discounts and Benefits:
$500 level: 5% discount on all Tabella products
$1000 level: 10% discount on all Tabella products
$2500 level: 15% discount on all Tabella products
$5000 level: 20% discount on all Tabella products
All levels:
To-Go food off menu
Tabella Market Option: This exclusive option gives you the ability to buy
housemade bottled sauces, salad dressings, marinades, patées, smoked fish,
cheeses, meats, house blends of locally roasted fair trade coffee, etcetera through
the restaurant.
$2500 member: Same as ‘all level’ plus:
1, 4~person off menu multi course take home dinner once a month (four
days notice)
$5000 member: Same as ‘all level’ plus:
2, 4~person off menu multi course take home dinner once a month (four
days notice)

I think the most striking aspect of these businesses is that the foundation of them is the symbiosis between the restaurant and it’s community that surpasses the proprietor / customer roles and moves toward family / friend mutually supportive involvement.

If anyone knows of other CSR’s let’s hear about them.

No attitude issues

No alcohol abuse

No drug abuse

Just a committed,  professional, culinary manager for summer seasonal resorts, ranches, and restaurants.

TemporaryChef is here.

Malpostaphobia  – mal-posta-a-pho-bi-ah

-noun technology.

The reasonable fear that one might post an item,  photograph,  statement, or criticism on a website involved in social media that one might later regret,  but cannot delete or retrieve,  resulting in considerable angst and/or embarrassment.

Malpostaphobia can be overcome by practicing think before you type philosophies similar to the stay away from the reply all key mantra.

Please check out the following for knowledge regarding social media mistake avoidance:

Social media mistakes, no-no’s, failures or bad ideas

Six common online missteps to avoid.

Common social media mistakes

What not to do- 10 Social Media Mistakes

………..and a few positive ideas.

It was called cocoa when we were kids.

It was always a welcome treat after ice skating at The Reservoir in the 1950′s.  The park is a mere semblance of itself now. Gone is the fountain, the reservoir structure, and the warming hut seen in the background, with its wood burner going full blast to warm chilled toes.

But that chocolate beverage is going strong and is still a winter favorite.  It’s no longer just cocoa, hot milk, and sugar.

There are myriad variations in the form of powdered mixes, pre-made bottled versions, and recipes galore.

Check out this version:    Spicy hot chocolate.  I personally vouch for it!

I have had to modify my diet and generally make mine with a good natural cocoa for the more intense flavor, ( as opposed to Dutched ),  sweetner,  and non-fat milk.

However, at least once every winter I buy a small container of heavy cream and remind myself of the wonders of chocolate.  The fat in the cream adds a richness that is really lovely on a snowy night.

You might want to invest in a molinillo, or use a small wire whisk.  Either way the froth is the best part of a piping hot cup of cocoa.

Occasionally I flavor my chocolate with cardamom for another tasty variation.

Let your imagination loose and try adding liqueurs, orange peel, coconut milk, coffee, flavored whipped cream, mint  and different chocolates.

Best Friends Cocoa explains the difference between hot cocoa & hot chocolate.

Marshmallows if you must, but not for me.

When I saw the link to Desserts That Fall From the Sky,  by Eliza Barclay in Washington D.C. , I was curious.   They’ve got snow for sure in those parts.

Ms. Barclays article took me down memory lane and then some.   Follow the links.

After reading the article  I got curiouser and Googled snow cream. There’s enough snow info there to keep you busy for a while.

Then, curiouser still, I came across this gem.

Let it snow, Let it snow, Let it snow.