
woodland vegetarian recipes
Slow Food and Meatless Monday: Cooking Up a Better Future
September 18 2017 Meatless Monday
Get ready for a countrywide Meatless Monday! Next week, on September 25, Meatless Monday and Slow Food USA are teaming up for the Cook Up a Better Future campaign. Restaurants and chefs across the nation will create and serve delicious, plant-based meals putting three unsung ingredients in the spotlight. In the combined efforts of promoting biodiversity in food, reducing meat consumption, and fighting climate change, Cook Up a Better Future seeks to bring diners to the table for a great movement for food and the environment.
The three ingredients featured – Sea Island Red Peas, Carolina Gold Rice, and Sea Island Benne Seeds, all from Anson Mills are from Slow Foods Ark of Taste, a global catalog of foods facing extinction.
Participating Chef Jay Lippin of Crabtrees Kittle House Restaurant & Inn in Chappaqua, New York explains the mission behind Cook Up a Better Future:
Remember to visit one of these restaurants next Monday, September 25 to celebrate global biodiversity and great food!
Here are the restaurants and chefs Cooking Up a Better Future:
Arizona
Orme School, Patti Marrs, Mayer, Arizona
California
Arcade Cafe, Richard Lewis, Gilroy, California
Assaggiare Mendocino, Julia Conway, Fort Bragg, California
Deckmans en el Mogor, Drew Deckman, San Ysidro, California
GEO Academy at Grant High School, Brenda Ruiz, Sacramento, California
Jackson Nunes Consulting, Lesa Jackson Nunes, Menlo Park, California
Joni Sare Chef Services, Joni Sare, Cupertino, California
Magpie, Edward Roehr, Sacramento, California
Savory Cafe, Juan Barajas, Woodland, California
Colorado
The Living Farm Cafe, Mike Gillespie, Paonia, Colorado
Mountain Harvest Festival – Disco Soup, Jim Brett, Hotchkiss, Colorado
Florida
Nutwood, Steven Rojas, Winter Haven, Florida
Table & Tap, David Rashty, Punta Gorda, Florida
Georgia
Miller Union, Steven Satterfield, Atlanta, Georgia
Your Resident Gourmet, Jennifer Hill Booker, Lilburn, Georgia
Hawaii
Mud Hen Water, Ed Kenney, Honolulu, Hawaii
Indiana
Late Harvest Kitchen, Meredith Iacocca, Indianapolis, Indiana
Illinois
Elsa M. Jacobson, farmers market manager/recipe taster, Chicago, Illinois
JCR, James Rorhbacher, Chicago, Illinois
White Oak Gourmet, Thomas Leavitt, Long Grove, Illinois
Michigan
City Food, Phillip Jones, Detroit, Michigan
Granor Farm, Abra Berens, Three Oaks, Michigan
Missouri
Feast in the Forest Teaching Kitchen, Penelope Beache, St. James, Missouri
Good Fortune, Ryan McDonald, St. Louis, Missouri
Square1 Project, Logan Ely, St. Louis, Missouri
New Jersey
Atlantic City Rescue Mission, Dara Heston, Sweetwater, New Jersey
New York
Crabtrees Kittle House Restaurant & Inn, Jay Lippin, Chappaqua, New York
North Carolina
Catch, Keith Rhodes, Wilmington, North Carolina
South Carolina
Wild Olive Cucina Italiana, Carmine Peluso, John’s Island, South Carolina
The post Slow Food and Meatless Monday: Cooking Up a Better Future appeared first on Meatless Monday.
Incredible dinner last night at @adelinas_wine in Brooklyn. If...
Incredible dinner last night at @adelinas_wine in Brooklyn. If youre a vegan visiting NYC, this place is a must. Huge Italian menu, solid wine list, romantic candlelit vibe, and so many inventive vegan options. This is woodland pizza with mushrooms and homemade mozzarella, but we also got some killer appetizers including garlicky Brussels sprouts and Tuscan beans with fennel and potato. Honestly one of my favorite spots in town. I love pizza. #vegan #nyc (at Adelinas)
You will enjoy these as well ...
- New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity
- New Study Confirms: Reducing Meat Consumption is Key to Protecting Biodiversity
- Crafting the Future of Food with Matthew Kenney
- Climate Change and the Global Diet: Meatless Monday at COP21
- Celebrating 100 Years Since the First National Campaign to Go Meatless