Starbucks has set out to conquer some lofty green goals, and according to their latest sustainability report, they are well on their way. Included in those goals is to have most, if not all, future company-owned stores be LEED-certified and eco-friendly.
A recent Starbucks that went up in Tukwila, Washington may be its greenest store to date. Dubbed the Reclamation Drive-Thru, the store is built entirely out of upcycled shipping containers.
According to the Starbucks blog, Reclamation Drive-Thru was inspired by “A desire to help keep items used throughout our supply chain, like old shipping containers, out of the waste stream. The result: a 450 square foot drive-thru and walk-up store made from four end-of-life-cycle shipping containers. One small 20-foot container holds garbage, recycling and storage, but other than that, the whole store is contained within the shells of four containers that have been reclaimed, refurnished, renewed and revived.”
This healthy, delicious recipe comes to us from Chef Christopher Eddy of Campanile. We are thrilled to have Campanile join us as a partner restaurant at the upcoming 2012 EMA Awards.
Rillette is a French charcuterie typically made from pork, duck, rabbit or other meat. “I was working on a small plates menu for Campanile involving more charcuterie and pâté-style dishes,” Chef Christopher Eddy explains. “We are getting some great salmon out of Skuna Bay an have a great olive oil so it seemed like a natural fit.” He adds that the olive oil’s flavor “compliments the natural sweetness of the salmon and it gives it a smoother lighter texture than using the traditional butter.”
Time: 30 mins Servings: 2 cups, enough for 8-10 people
10 oz Skuna Bay or wild salmon
1 cup California Olive Ranch extra virgin olive oil
1/4 cup chopped scallions, green only
1/4 cup fresh dill, finely chopped
1 lemon, zest only
1 medium shallot, finely chopped
Fine black pepper
1 ea cedar wood plank (prepare wood plank according to manufacturer’s directions. If you do not want to grill the salmon, smoked salmon can be used as a substitution
Preheat olive oil in a small sauce pan or pot to 130 degrees F., less than a simmer. Poach the salmon at a very low temperature and do not allow the oil to bubble.
While olive oil is heating, chop the shallots, scallions and dill. Be sure to keep them separated. Zest the lemon, only removing the yellow skin. Set aside.
Cut your salmon into two 5 oz portions. Season both with salt and pepper. Place one portion into the heated olive oil and poach for 5-10 minutes. The second portion of salmon should be grilled over a cedar wood plank for 7 minutes. Continue reading →
Just last week, the Senate shot down a proposal by Senator Bernie Sanders (I-VT) to let states require labels on any food or beverage containing genetically engineered ingredients. The amendment was rejected by an overwhelming 73 to 26 votes.
In the last year alone, 36 bills have been introduced in several states urging law makers to mandate labeling foods that have been genetically modified. California joins that list with an initiative on the ballot this coming November.
The Senate amendment, co-sponsored by Senators Barbara Boxer (D-CA) and Mark Begich (D-AK), would have given states the authority to require the labeling of foods produced through genetic engineering.
“This is the very first time a bill on labeling genetically engineered food has been brought before the Senate,” said Senator Sanders. “It was opposed by virtually every major food corporation in the country. While we wish we could have gotten more votes, this is a good step forward and something we are going to continue to work on. The people of Vermont and the people of America have a right to know what’s in the food that they eat.” Continue reading →
Hip hop mogul, animal rights activist and vegan Russell Simmons has jumped on NYC Mayor Mike Bloomberg’s bandwagon to fight obesity in his home state. Last month, Mayor Bloomberg proposed (not without controversy) that the city prohibit the sale of soda in 16 ounce or larger containers citing the sugary drink as a major contributor to the obesity problem in this country.
On behalf of PETA, Simmons has penned a letter to New York City Health Commissioner, Dr. Thomas Farley asking him to include dairy drinks in the proposed ban. The letter states:
As a native New Yorker, I applaud your initiative to combat obesity in our city by proposing a 16-ounce size limit on sugary drinks. Limiting soda consumption is a good step, but to achieve real results, people need to eliminate dairy products, too. Drinking milk and other dairy products can lead to weight gain and other health problems. A 2005 nationwide study led by a Harvard Medical School researcher showed that children who drank more than three 8-ounce servings of cow’s milk per day were 35 percent more likely to become overweight than kids who drank only one or two servings (or a maximum of 16 ounces) per day. The study also found that replacing soda with cow’s milk, which is loaded with artery-clogging cholesterol, provided no weight-loss benefit—none. In light of this information, my friends at PETA and I urge you to include cow’s milk and other dairy-based drinks in your proposed beverage regulations. Continue reading →
Toyota of Hollywood is a proud sponsor of Helen Bernstein’s beautiful garden. EMA Young Hollywood Board Member and garden mentor, Rachelle Lefevre (“Twilight’s Victoria) and EMA President Debbie Levin helped out with some planting last month. Check it out!