28
Sep

Bottled Water



The simplest things in life have been turned into a commodity, and water is one of them. It’s branded, marketed and bottled with images of waterfalls and other pristine environments, but the funny thing is, some bottled water is often just filtered tap water. The added manufacturing and packaging of this water only makes it expensive for the environment, as well as our wallets.

There is a need for bottled water in certain parts of the world, where tap water is just not safe to drink, but otherwise bottle your own.
Invest in a water filter.

• Clay or Ceramic Counter top Water filters.
• Water filters installed under the sink, like PureTap, Pura Tap, or Pure H2O.
• Carafe or Pitcher style filters, like Britta Filters.


Then invest in a reusable drink bottle, fill it up, and you have bottled water for a fraction of the price. Less cost for your wallet and less cost for the environment.

For more information on bottled water, watch this video on The Story of Stuff Project.

The Story of Stuff Project: Bottled Water

Posted in Conservation, Water

10
Sep

Improvising with Heat in the Kitchen: The Boiled Zucchini & Seed Cake




Cakes are normally baked in the dry heat of the oven. But what happens if one day you turn on the oven, you proceed to make your cake as per the recipe, the batter is poured smoothly into the pan, and you open the oven door only to find it’s blowing a cold drafty gale? That’s no environment fit for an unbaked cake batter.

If you really want that cake then it’s time to improvise. You need heat and you need it fast. Grab the largest saucepan you have. Decide if the cake tin the batter is already in will fit in that saucepan, if it will then leave it, if not scoop it into a smaller tin or multiple smaller ramekins. Pour a little water into the saucepan, turn on the hot plates and bring the water to a boil. Wrap the cake tin or ramekins in foil to seal completely, you don’t want any water to get in there. Make sure the top is completely sealed over, but leave enough room for the cake to rise. Lower the cake tin or ramekins into the boiling water bath and let the heat do it’s thing. Simmer the cake for about 25 minutes or until cooked. It should behave just like any other cake. Risen, firm to touch, and when a skewer is inserted into the centre it should come out clean. The result is a boiled cake made in the same time it take to bake it. The batter is cooked as planned and the cake is sliced as anticipated. Everyone’s happy.




Zucchini & Seed Cakes

Ingredients
100g / 3.5oz, about 1 small zucchini, grated
90g / 3.1oz flour, use a combination of plain and wholemeal
50g / 1/4 cup raw/unrefined sugar
1 large egg
3 tbs olive oil
2 tbs seeds – pumpkin, sunflower, flax and/or chia seeds
3/4 tsp baking powder
1/2 tsp vanilla
good pinch of salt

Method
Pour 2 cups of water into a large saucepan and put aside. Grease and line 4 small ramekins or 2 x 4.5in / 11cm cake tins.

In a medium bowl, beat together the egg and sugar until light and creamy, then beat in the olive oil and vanilla. Stir through the grated zucchini, then sift over the flour and baking powder, add the seeds and stir through until just combined.

Bring the water in the saucepan to a boil, meanwhile pour the cake batter into the prepared tins or ramekins. Wrap the ramekins or tins with foil to seal completely, you don’t want any water getting into the cake batter as it cooks. But leave enough room at the top for the cake to rise slightly. Lower the cake tins/ramekins into the water bath, and add enough water to come 2/3 of the way up the sides of the tins. Cover the saucepan and simmer for 15 minutes, then top up with more water if needed. Cook for another 10 minutes or until the cakes have risen, spring back when lightly touched on top, and a skewer inserted into the centre comes out clean.

Remove the cakes from the water bath and allow to cool in the tins for 10 minutes. Then transfer to a cooling rack and allow to cool for another 10 minutes before serving. The cakes can be stored in an airtight container at room temperature for one day, or for 3 days in the fridge.

Tags: , , Posted in Baking, Improvising, Zucchinis

31
Aug

TCHO: The Innovative Chocolate Company




Chocolate is personal. Some like it dark and bittersweet; nothing less than 70% will do. Others like it a little sweeter and opt for the semi-sweet varieties, and there are those that favor the creaminess of milk chocolate. Then there’s TCHO (pronounced ‘cho’). TCHO chocolate is different. It’s truly innovative. Not only have they produced one of the prettiest looking sleeves of chocolate out there, they have also developed their own method to classify the taste of their product, and an iPhone app to control the chocolate making process. It’s what happens when chocolate meets innovation.


Let’s start with their product. TCHO chocolate is produced from bean to bar. These cocoa beans are meticulously sourced from around the world, and always come from plantations that deny slave labor and poor working conditions, with most of them being fair trade. It’s this focus on the bean that sets TCHO apart. Unlike chocolate that is classified only by its cocoa content, or the terms dark or milk, TCHO takes things a step further. It classifies its chocolate according to the natural flavors in the single origin cocoa beans. This is explained by their flavor wheel.


TCHO currently produces four dark chocolate flavors; chocolatey; citrus; fruity; and nutty. And it’s the single origin cocoa beans that do all the work. Each source of cocoa bean has a slightly different taste, and this is all thats used to create the unique flavor spectrum of TCHO. Then there’s milk chocolate. Just when you think milk chocolate couldn’t taste that different, TCHO comes along and proves that it can. TCHO SeriousMilk Chocolate comes in three varieties; cacao, classic and creamy. Each has a distinct flavor from the carefully sourced cocoa beans, and the work of dedicated TCHO chocolate makers. It’s seriously innovative chocolate


The innovation doesn’t stop here. Earlier this year, they had a private iPhone app developed that they use to control their chocolate making process, from both in and outside the office. TCHO really has taken chocolate making to another level.


Cocoa Pod




Cocoa Beans



All this information and more can be heard and seen at their free chocolate factory tour. It’s located at Pier 17, The Embarcadero, San Francisco, and runs for about an hour. The tour shows you how their chocolate is made, it walks you through the factory where you might be lucky to see a stream of chocolate flowing into molds, and of course there’s plenty of product samples to try.

The result? You leave with a better understanding of the cocoa bean and the product it creates, and probably a purchase of a chocolate bar or two. It’s a tour that satisfies your mind, your taste buds and your stomach, and potentially your health. Yes, that’s right. If we opt for dark chocolate and savor just a small amount at a time, like the TCHO-A-Day pack, then we are potentially benefiting our health.



TCHO isn’t just about the chocolate, it’s about the whole experience. It’s about the care and innovation that goes into the product, and the story of the chocolate from bean to bar. The innovation sets them apart, but the story builds a true connection with their customers, through each and every bite.



For more information about TCHO and where to buy their products, visit their site.
http://www.tcho.com/

Posted in Chocolate, Innovation, Tours

25
Aug

Banrock Station Wine and Wetland Centre

Bird's Eye View From the Top of the Walking Trail



In the Northeast of South Australia, where the Murray River flows, there’s a place that offers both a sanctuary for wildlife and a retreat for mankind. Off the main highway and down a weaving dirt road that runs alongside acres of vineyards, is the Banrock Station Wine and Wetland Centre.

Some go for the wine, others go for the food, and those in seek of nature go for the wetlands. These wetlands are a result of the care and effort of Banrock Station, who rescued and revived these wetlands from a state of disruption and turmoil. European settlement brought introduced species, new agricultural practices and the clearing of trees. This exhausted the land, interfered with its natural cycles and even led to the extinction of many native species. Then in 1994, the Crown lease for the land was given to Banrock Station. The natural environment was reestablished and many native inhabitants now call it home. Take a walk around the wetlands and see for yourself.

Along the Walking Trail



Wetland walks can be done at your own pace. There’s a 40 minute walk, a 1 hour walk or a 3 hour, 8km walk that takes you around the entire wetlands. This is made possible by the natural walking trails that weave respectively through it, and boardwalks that traverse comfortably above it. Both allow guests to observe and appreciate without interfering with the locals. There’s also bird hides, information huts, and rest areas along the way. There’s a small fee to walk the wetlands, but this all goes back into conserving the area.

If you’re lucky you’ll see a kangaroo bounding along the water front, then there’s the common sounds made by the many species of birds, and less common is the feeling of tranquility. There are few places left in the world that have a clean and pure feeling like this.

Once you’re back at the wine centre, take a seat either outside on the deck or inside in the the large open dining area, and get ready to enjoy the other offerings at Banrock Station. They have a seasonal menu that favors local produce, including native Australian food like wattleseed or kangaroo, and the Banrock Station wine list has plenty of labels to please many palates. Most of the Banrock Station’s grapes come from their own vineyards; you drive right past some of these on your way up here. Plus there’s a smaller vineyard in front of the wetlands that is still handpicked. Even when you’re drinking a glass of wine the wetlands are still in thought. Banrock Station donates money from every glass of wine sold to conservation around the world; from Polar Bears in Norway, to restoring natural Salmon in Canada. Banrock Station is a place that not only focuses on its immediate environment, but one that shows care for global needs.

House made Wattleseed Scones with local Quandong Jam. A fusion of native Australian produce.



In a world where biodiversity is dropping and species are vanishing, wetlands like this provide a crucial inhabitance and one that breeds this much needed diversity.

Read their full story and latest news here.
http://www.banrockstation.com.au

Contact

Banrock Station Wine & Wetland Centre
Holmes Road Kingston on Murray, South Australia 5331, Australia
Phone: (08) 8583 0299
Facsimile: (08) 8583 0288
International Phone: +61 8 8583 0299
Facsimile: +61 8 8583 0288
Email: bscd@banrockstation.com.au
http://www.banrockstation.com.au

Tags: , , , , Posted in Conservation, Dining, South Australia, Wetlands, Wine

18
Aug

San Francisco Street Food Festival



This Saturday, La Cocina’s, San Francisco Street Food Festival is sure to entertain your senses. Your eyes will dart from one stall to another as they admire the arranged beauty of food; your nose will be allured in all directions as the smells waft up and down the street; your taste buds will be ignited by the diversity of flavors; and your ears will be content with the sound of live music. It’s an event that many San Franciscan’s can enjoy, and one that draws visitors in.

This year will see the third annual street food festival run by La Cocina, and it won’t be the last. For the past 2 years, food entrepreneurs, many who ignited their flames in the La Cocina kitchen, have set up shop for the day in the streets of the Mission district in San Francisco, to showcase their culinary traditions and creations. Expect the food to be as diverse as the city of San Francisco itself. There’s a balance of sweet and savory tastes, dishes from Mexico to Malaysia, some are grounded in tradition while others are an impressive product of creativity, plus there are plenty of liquid options to chose from. The SF Street Food Festival caters to all palates.


It will run from 11am – 7pm, entry is free and food is offered at a more than fair price. But this only allows you to enjoy more of it. Passport books ($25 – $150) can be purchased in advance, and they translate to festival dollars and free tastes at stalls. Otherwise bring cash. Come hungry and let the food festival feed your appetite for the day.


Tags: , Posted in Food Festivals

17
Aug

In.gredients. The New Package-Free Supermarket.


A change in the way we shop for food is on its way. We’ve seen supermarkets with an organic approach, we’ve been filling baskets at early morning farmer’s markets, and we’ve been educated on biodynamic farming and sustainable seafood. But now comes, In.gredients. It’s the supermarket without packaging.

In.gredients employs the practice of natural or organic, seasonal, locally grown or sourced, and then does away with the packaging. It’s about zero waste and package-free shopping. No competing brands, no slogans, no misleading messages or products targeted at children. No unnecessary paper and plastic. It’s just wholesome and unprocessed food at an affordable price, and it’s just waiting to be cooked into an appetizing and nourishing version of itself.

At In.gredients, we can shop for fresh and seasonal produce, herbs and spices, grains and baking items, dried fruit and nuts, oils and vinegars, dairy, loose leaf tea and coffee beans, beer and wine, plus household items like cleaners and toiletries. It’s as easy as bringing our own containers that have been weighed and labelled, filling them up with the loose ingredients, purchasing them, and taking them home.

This package-free shopping is not only good for the environment, it can also benefit our health. When we consume less processed and packaged food, we are often consuming less sodium, as well as processed fats, sugars, and unnecessary calories. In.gredients is proof that less is more. It offers more for the environment and more for our health.

The first store is set to open in Austin, Texas in the Fall of 2011. For more information, visit their website.

http://in.gredients.com

Tags: Posted in Food shopping trends