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Another Tasty Visit to Alentejo

The Wine Knitter

Photo courtesy of Esporão Today, my attention is directed to the Sustainability Program (WASP, Wines of Alentejo Sustainable Program) and five wines from producers who are active members in this program. The Sustainability Program was launched in 2015 by CVRA (Comissão Vitivinicola Regional Alentejana).

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How Restaurant Dessert Menus Shaped Our Sweet Tooth

EATER

2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world. It quickly expanded across the U.S.,

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What’s the difference between plastic and metal coffee pods?

Perfect Daily Grind

And which is more sustainable? Recyclability & sustainability. Figures from the European Aluminium Association estimate that in 2015, the aluminium can recycling rate for Europe was over 76%. However, for pod manufacturers, the price difference between aluminium and plastic is a real barrier. Which is stronger?

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13 Best Meat Delivery Services, Subscriptions & Online Butcher Shops

Restaurant Clicks

If you want to grill from the comfort of your own home without going out, or if you want your favorite meats at good prices, I hope this detailed list will help you choose the best meat delivery service for your needs. Starting with its founding in 2015, Crowd Cow believes that convenience and quality shouldn’t be mutually exclusive.

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming. COMPOST oven: 155 degrees.

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Orange Is the New Yolk

EATER

Them being the industrial farms whose eggs turn up at lower price points — I recently saw a dozen sold for $2.19 — in styrofoam containers at your local grocery store. When Kopitiam opened in 2015, she remembers, someone on Instagram shared a photo of the restaurant’s nasi lemak, a dish topped with a halved hard-boiled egg.

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Hawai?i’s Mushroom Boom Is Here

EATER

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms. average of $1.45

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