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The old train depot in downtown Winters once marked the end of the line for the railroad that rumbled into Yolo County. More than a century later, that same historic building served to jump-start the entrepreneurial dreams of husband and wife, Cole and Sara Ogando. The couple, who had never worked in a restaurant before, let alone owned one, took a leap of faith to open the Preserve Public House on that Railroad Avenue site in 2011. For Cole, a 35-year-old native of Winters, and Sara, 35, who grew up in... “We want to preserve the good life,” says Sara, about their motto. At Preserve, that philosophy is taken seriously, as evidenced by the glassed-walled curing room, used to make coppa, prosciutto and pancetta, as well as by the shelves of jellies and jams, all made in house. The restaurant even offers classes on pickling and jam-making. “My grandparents, who still live in town, were very frugal and self-sustaining,” Cole explains. “They had a garden. They made wine. They cured meats. I grew up watching them can all the time. It was his grandparents’ recipe for jalapeno jelly that made it onto the menu first. Today, it still remains a favorite, with people buying 20 jars at a time to give as holiday gifts. Ordering a cheese or charcuterie board is a popular way to experience the different preserves, including apricot-lavender butter, Meyer lemon jelly, and strawberry-fig jam. It’s also a perfect accompaniment to one of the 21 local beers on tap. The spirit of preserving extends to the restaurant’s decor. The couple, and their extended family, who work in construction, did all the renovations themselves on what was formerly a pub, and flooring and carpet store. The furniture bases in the dining room were fashioned from scrap wood reclaimed from a dismantled old barn. Dozens of old cameras that once belonged to Cole’s grandfather serve as art in a glass case. The striking horseshoe-shaped bar resembles a giant wine barrel, thanks to the old staves lining it that came from Turkovich Family Wines, which has a tasting room just steps away. Many restaurateurs may dream of opening a place in San Francisco. But not the Ogandos. “You can’t just pick this up and move it to San Francisco,” Cole says. “It wouldn’t be as natural or feel the same. This is home. Source: www.sfgate.com
We live in a sea of chemicals, says the Environmental Working Group, and many of them contribute to cancer. One in 10 Americans will be diagnosed with cancer during their lives, and two in 10 will die of the disease. The Environmental Working Group (EWG), a non-profit organization whose aim is to inform the public in order to protect public health and the environment, conducts its own research, and has found children are born with evidence of up to 200... The EWG, which issues an annual "Dirty Dozen" list of the most contaminated fruits and vegetables, has also issued a list of the 12 chemicals known to be associated with cancer. Bisphenol A (BPA). Used to make plastics used in food and beverage containers, BPAs are proven endocrine disruptors and can increase the risk for breast and prostate cancer. "BPA actually disturbs the hormone production in our bodies," Dr. Erika Schwartz, a leading expert on hormones tells Newsmax Health. Avoid by choosing fresh foods and those in glass containers instead of those in cans. Buy plastic containers with the recycling labels No. 1, No. 2, No. 4 , and No. 5 on the bottom. Avoid those with No. 3, No. 7, or PC (polycarbonate). Cloudy or soft containers don't contain BPA. A common weed killer applied to commercial crops, atrizine seeps into drinking water. Atrizine, which is also a hormone disrupter, has been linked to an increased risk of prostate and breast cancer as well as reproductive problems. Avoid by buying organic food, particularly corn, and using water filters certified to remove atrazine. (Find filters by using the EWG's buying guide. Organophosphate pesticides. These insecticides target the nervous systems of unwanted insects, and are commonly used on apples, green beans, pears, and peaches. Among the most toxic pesticides, research shows they cause impaired memory and mental development in children, and mental and emotional problems in adolescents. Several studies have linked organophosphate pesticides to leukemia and lymphoma. Use the EWG's "Dirty Dozen" list to avoid the most toxic produce. Dibutyl phthalate (DBP). This chemical, which is also an endocrine disrupter, was removed from nail polish in 2006, but it's still used in the manufacture. Source: www.newsmax.com
he president takes precedence. But first we are overshooting the runway coming into Mexico City in a storm. We are down to a few hundred feet when we suddenly swerve and shoot almost straight in the air. I want to brace but am thrown on my back like a beetle. The wings shudder, the passengers are wild-eyed, the stewardess is white-faced with panic. The plane sounds like it is nearing the end of its life. I am worried I am, too. The woman in the next seat turns to me and says: “I am going to puke. ” This is it, I think. We might not make it. We may be going to die. A gut-churning hour and a half later we are finally skidding back into land. The mountains are bleak, the sky black, the runway is awash with water. We slew before we stop. When we finally crawl off the plane, Enrique Olvera is waiting. “It would be a good death,” he grins. It’d only take a minute. ” I think about being skewered by fuselage and say I’ll meet him at his restaurant Pujol in a couple of hours. I need to rediscover my stomach, get my appetite back. I have been looking forward to this meal for five years. Olvera was 12 hours late when we met in Oaxaca [pronounced Wahaca] the day before. The president of Mexico, Enrique Peña Nieto, had asked him to speak at the launch of an initiative to build tourism based around food. Olvera is the face of modern Mexican cooking , the high-profile chef with the highest rated restaurants. For his speech, though, he attacked government lack of strategy on biodiversity, GMOs and conditions in the food and farming industries. “I can do conferences, congresses, but I was very nervous,” he says. “I was in front of the president, 10 governors, the secretary. There was a lot of business people, the richest in Mexico, from the big food and brewing companies. I was going to give them shit. I was going to give shit to the president. The head of one of the largest businesses became upset when I told him he was poisoning my pumpkins. We are in Oaxaca to meet Luis Arellano. As often with Olvera, there is much laughter, intense talk, good eating, many bottles of mezcal. The next morning we drive to the Mercado de Villa de Etla. Finding good food is a full-time job at Pujol. “I cannot use 90 per cent of the food that is easily available to me,” says Olvera. “High-quality sustainable meat is hard to get in Mexico, there is still no pride in raising livestock so we depend on smaller animals: pig, sheep and goats. Source: www.theguardian.com
“We want to preserve the good life,” says Sara, about their motto. At Preserve, that philosophy is taken seriously, Fly Fishing at Putah Creek: It's the creek that was memorialized in the Creedence Clearwater Revival song, “Green River.” A stream
These insecticides target the nervous systems of unwanted insects, and are commonly used on apples, green beans, pears, and peaches. Among the most Limit exposure by avoiding non-stick cookware and fabrics that are resistant to water and stains.
Green, who lives in Mauldin, spent 17 years of her life helping others achieve their dreams through education. When her own job was eliminated due to downsizing and restructuring — her second layoff in three years — she In the end, Green was
The wings shudder, the passengers are wild-eyed, the stewardess is white-faced with panic. The plane sounds like it is nearing the end of its life. I am worried I am, too. The woman in the next seat turns to me and says: “I am going to puke!” This is
The Finger Lakes Reuse Center is beginning a new stage of its own life this week, as they start renovations to its second showroom in the former TST-Boces building at 210 Elmira Road. The 17,000 square-foot building is an expansion, as the Triphammer
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