Labels: blogs, Edible Communities, Edible Institute, Edible Nation, Edible Santa Barbara, Marion Nestle, Santa Barbara
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Labels: blogs, blogtopia, Santa Barbara
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readers of this space know that b.a.d. is the holiday wherein we ask everyone in blogtopia (and yes, we coined that phrase) to link to 5 smaller blogs w/less traffic than theirs (no bad jokes about no blogs having less traffic than yours, please).
this way we all can introduce our readers to new voices in blogtopia (and yes, we coined that phrase)' as well as giving greater exposure to blogs which may otherwise go unnoticed.
of course, the impetus for this whole ordeal originated w/our dearly departed friend, the legendary jon swift, aka al weisel, who was quite upset by the original blogroll bloodbath and self-amnesty declaration by those big box blogs who shall not be named.
al, in his guise as conservative blogger jon swift, wondered why so-called liberal blogs would have the least liberal blogrolling policies. we here at skippy international joined al/jon in his mock self-righteousness, and thus, four years ago b.a.d. was born!
Labels: bloggers, Blogroll Amnesty Day, blogs, food recalls, internets
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Labels: advertising, blogs, Food, packaging
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Labels: blogroll, blogs, Santa Barbara
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Here's a resolution Seattlest hopes we can all get behind: let's go out more in 2009. More dinners at family-run restaurants, more happy hour cocktails at locally owned bars, more weekend getaways to nearby B&Bs.
It makes sense to spend money closer to home, and what's closer than our neighborhood diner, our local café? If we want to see them survive the downturn, if we appreciate their contribution to the city where we live, our patronage is vital to keeping them alive.
Remember Michael Pollan's injunction: if you enjoy your view, if you want to keep your view (of farms and fields), then eat your view. If you don't want to see that farmland turned into housing tracts, you have to buy and eat the food produced by local farmers. Same thing with local businesses.
...It's worth remembering that the restaurant industry in this country is roughly the same size as the automobile industry. On the other hand, with tens of thousands of individual business owners, it doesn't have nearly the political clout as Detroit's Big Three. Except for McDonald's and Starbucks, there are few national players. But millions of people work in restaurants as waiters, cooks, and dishwashers. Millions more depend on restaurants to buy their products and services. You may not see ads for an all-new, 500-horsepower Pasta Perfecta or its rivals, the sleek and stylish Sirloin Supra or the powerful Porkbelly Primo. Restaurants aren't asking for a multi-billion-dollar bailout; they just want us to come in for a test-drive. - Seattlest
Labels: blogs, local, New Year, restaurants
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Labels: blogiversary, blogroll, blogs
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...Food blogs "may not have the mass reach, but it's a more engaged, specific audience," said Greg Zimprich, a spokesman for General Mills Inc. "Their readers are going to care a lot more about a product of ours."
The Minneapolis food giant tracks dozens of small blogs devoted to rating foods. Most don't get more than a couple of thousand daily visits, but General Mills nevertheless sends off its cereal bars, soups and other packaged foods in hopes of a mention.
Keeping track of popular blogs is part of the job for nearly all the company's public relations officers, who use online services like Google alerts, BlogPulse and Technorati to track brand mentions. The blogs are often among the top links returned in online searches for certain brands or categories.
The way any given company reaches out to food blogs varies widely, of course.
The Hershey Co. invites bloggers to product launches along with the mainstream media. Kraft Foods Inc., which owns Post, makes it a point to keep blogs aware of all its newest products and even advertises on the more popular sites like HungryGirl and Best of the Bite, said Sydney Lindner, a company spokeswoman. - SFGate
Labels: blogs, General Mills, Hershey
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Stop by. Browse. Enjoy. Donate!Menu for Hope is an annual fundraising event in support of the UN World Food Programme. Five years ago, the devastating tsunami in Southeast Asia inspired me to find a way to help, and the very first Menu for Hope was born. In 2006, Menu for Hope raised US$60,925.12 to help the UN World Food Programme feed the hungry.
Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes. For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice. This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià , dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime's worth of cooking curiosity. You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves. All you need is $10 and a bit of luck.
We may never eradicate hunger from the face of the earth, but why should that stop us from trying?
Labels: Blogger Challenge, blogs, Donating
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Labels: blogiversary, blogs
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Labels: blogs
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June 6, 1968.Labels: ambassador hotel, blogs, rfk
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Labels: blogs, Bourdain, Los Angeles, Noodle
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that means only two things. Kentucky Derby. Mint Juleps. 1 liter Maker’s Mark
Lots of fresh spearmint leaves
1 cup distilled water
1 cup granulated sugar
Powdered sugar for garnish
Mint sprigs for garnish
1. To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.
2. To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.3. To prepare the mint julep mixture, pour 3 1/2 cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.
4. Now, begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.
5. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to marry the flavors6. To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
7. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Makes 26-30 servings.
Labels: blogs, Horse Racing, Kentucky Derby, Martha Stewart
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Labels: Benefit, blogs, Cancer, Lance Armstrong
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My blog is worth $12,984.42.
How much is your blog worth?
