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Wanderlust in SA

Added on by lea thompson.

I fight the urge to roll my eyes whenever a person tells me they have "Wanderlust." Anyone who has read travel and culture magazines in the last five years knows the word belongs on a list of words and phrases to retire- it's up there with "nestled" and "rolling hills" and "picturesque." The only thing that annoys me more than "wanderlust,"  is the fact that I haven't found a word that better describes my own compulsion to wander, travel and move constantly. I have kept busy with work in San Antonio since August, and I admit I have scattered my professional energies since October  trying to incorporate travel in my work in 2014. I am excited to be traveling throughout Belgium, France, Spain, and possibly Asia in the coming months, and I hope travel is something I can incorporate in my career and assignments more in the future.

I am trying to stay mindful of which people and things are around me at this moment in my life; I have grown so much in my professional and personal life because of them, and I know this moment in my life will pass. I am proud to be working in San Antonio in a time where the city's creative communities are beginning to come into their own,  particularly in the food community. Recent writing and photo assignments have reminded me that travel will always be part of my life, even if I can't find a better word than "wanderlust" to describe it.  We are always moving even when we are standing still, and I am traveling even when I simply bake souffles in the family kitchen.

souffle

Behind the Scenes: One Lucky Duck

Added on by lea thompson.

I recently wrote a story on One Lucky Duck, a new juice bar and raw food establishment located in the Historical Pearl Brewery in San Antonio, Texas. Here are few more photographs from my time spent at One Lucky Duck.  You can read the story as printed here in the SA Current: One Lucky Duck , or check out One Lucky Duck Texas menu. Happy Eating! (L to R:)Emily Melngailis with One Lucky Duck founder, Sarma Melngailis at the Grand Opening of One Lucky Duck Texas.

current3

Matthew, at One Lucky Duck

 

Sarma's Green Kale Shake

 

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Meatopia tranforms San Antonio into Carnivore's Paradise

Added on by lea thompson.

SAN ANTONIO, TX- Meatopia, a food festival often described as a "Woodstock of edible animals" will celebrate great Texas meats Nov. 2-3 at the Pearl Brewery. Although it was originally founded by food writer Josh Ozersky as a New York City food event, Meatopia will celebrate its tenth year in the Lonestar state. "This will be the greatest meat event that Texas has ever seen," Ozersky said.

On Saturday night, the festival opens with Beefsteak, a tribute to food traditions and excesses of the Gilded Age. On Sunday, Meatopia will feature 33 of the best chefs in the country and their culinary creations. Carnivorous attendees can expect great beef, as well as "pork, veal, chicken, duck, quail, bison, and many other animals,from snout to tail."

Joshua Ozersky speaks at Meatopia Conference at the Granary at the Pearl Brewery, in San Antonio, Texas

All the meat will be "cruelty-free, hormone free, and anti-biotic free," Ozersky said. "Meatopia focuses on the relationship between the (meat) producers and chefs.

Meatopia will showcase the greatest meat collaborations in the country, including San Antonio's Jesse Perez of Arcade, Andrew Weissman of Il Sogno, Tim Rattray of The Granary, Geronimo Lopez of NAO, Johnny Hernandez of La Gloria, and Jason Dady of Two Bros BBQ.

Chefs representing Austin include: Top Chef winner Paul Qui, culinary team Laura Sawicki and Rene Ortiz, Foreign and Domestic's Ned Elliott, and Bryan Butler and Ben Runkle of Salt & Time.

Meatopia collaborators

Meatopia offers general admission tickets at $75, VIP tickets at $125, and a bundled VIP package for both Meatopia and Beefsteak for $195. Single event tickets for Beefsteak run at $195. You can buy your tickets here.

Meatopia

The Granary and Salt & Time collaborated to serve delicious snacks including mouth-watering pastrami, samples of porkbelly with jicama, salami, and sausages.

Porkbelly with jicama

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Creative CANstructing for a Cause

Added on by lea thompson.

Most people don't feel inspired when they reach for a can of black beans or sliced carrots, but non-profit group CANstruction proves that each can become a work of art.  CANstruction's work illustrates that overwhelming, somber issues like world hunger can inspire beauty and creative solutions. ©Atlanta Competition in 2009, photo credit : Collin, http://www.atlantaintownpaper.com/2009/11/canstruction-project-returns-to-underground-nov-6/

Since 1992, CANstruction has helped increase canned donations to local food banks across the country, and throughout the world. Each year, CANstruction  hosts regional and international canned food sculpture competitions for architects, designers, students to increase food donations while engaging local communities.

© The Watering Mouth, 2012,  http://thewateringmouth.com/canstruction-exhibition-2010-nyc/

Some interesting numbers to consider:

  • Between 2011-2012, Canstruction exhibits and competitions collected over 3.4 million pounds of food for local food banks throughout the world.
  • Between 2011-2012, Dallas, Texas ranked as the number one participating city in food contributions. They collected 85, 302 pounds of food, which roughly amounts to 86, 175 meals

Click on your city below to learn more about the free Texas CANstruction art exhibits available to the public

Dallas, Tx (10/05/2013- 10/20/2013)

Fort Worth , Tx (10/05/2013- 10/13/2013)

Austin, Tx (11/09/2013- 11/17/2013)

Houston, Tx (11/18/2013- 11/23/2013)

To learn more about participating in the CANstruction competitions, visit  http://canstruction.org/content/host-competition

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Hatch Pepper Salsa

Added on by lea thompson.

Bright green, smooth and symmetrical- these are qualities to look for in a great hatch chile pepper. Hatch chiles may have originated in New Mexico, but Texas has adopted them as a favorite spicy ingredient in summer dishes, particularly in salsa. I used what was available in my family's garden, but you can find hatch peppers in season at most grocery distributors. Enjoy! Warning: You want the beauty of the salsa, not burning chiles to bring tears to your eyes- always wear gloves when handling peppers!

Ingredients: 4 Hatch chiles 2 tbs Garlic 3 Roma Tomatoes Salt and Pepper (to taste)

Total time: about 20 minutes Serves: 4

Pre-heat oven to 350. Brush hatch peppers with olive oil and place on baking sheet. Roast peppers ten minutes, or until the skin blackens and blisters. Wearing gloves, add roasted hatch peppers to food processor.

Roasted Hatch Chiles

 

I added 1/2 of a Habanero pepper, but if this is out of your spice range (slice off a sliver to test), try substituting with more hatch or a combo of red onion and cilantro for some kick.

Habanero Peppers

Dice tomatoes and garlic before adding to food processor.

Roma Tomatoes

Pulse until ingredients are combined. Season with salt and pepper to taste. Hatch Pepper Salsa

I rarely make salsa the same way twice; I think it's more fun to experiment and see what works. Instead of tortilla chips, my family tried the salsa on veggies (like zucchini), quinoa and salads. Have fun!

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Pack your Palate

Added on by lea thompson.

One of the best ways to understand a culture is to experience life through the food. While on assignment last week, I was able to photograph and experience the culture at the Auguste Escoffier School of Culinary Arts in Austin. Escoffier students demonstrated their culinary talents through an International food showcase. Each chef represented a different country and cuisine, and the results were delicious. Escoffier Showcase

Tiramisu from Italy Tiramisu, from Italy

Tikka Masala and gulab jamun (balls of dough fried in sweet rosewater) from India India's Tikka Masala and Gulab Jamun

Spicy ginger soup from South Africa

Quesadillas from Mexico Quesadillas in Mexcio

Tres Leches Tres Leches from Mexico

Mini hamburgers from USA American Mini Burgers

Macarons, breads and fromage from France Macarons from France

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