Monterey Bay Aquarium’s Seafood Watch program is helping all of us help the oceans.
Michael’s headed to California today on an invitation from the Monterey Bay Aquarium to attend its annual Cooking for Solutions event where he will be honored with a distinguished group of chefs as a Seafood Ambassador.
The focus of Cooking for Solutions is to help people connect their individual buying decisions to the health of the oceans and the soil. The events support the aquarium’s Seafood Watch program, helping consumers make informed seafood choices while dining out or in the grocery store through pocket guides, website, mobile applications and outreach efforts. Since 1999, it has distributed tens of millions of pocket guides, had more than 240,000 iPhone app downloads, and cultivated close to 200 partners across North America, including the two largest food service companies in the U.S.
Seafood Watch is also a resource for the decision makers on the supply side of the marketplace — restaurateurs, food service companies and retailers like us. In fact, we recently called on their help with a question about grouper. Our sourcing decisions are made based on longtime relationships with trusted local suppliers, first and foremost. So when fisherman George Figueroa from Trigger Seafood came to us wanting to offer spear caught black grouper in the area of the Florida Keys, and because of the particular stigma attached to grouper, we made sure to check with Seafood Watch, too.
Noon at Roots in the City today. Business as usual in Maggi's Garden picking kale, but far from it across 10th Street at the market plot.
Dear The Genuine Kitchen readers,
You may have heard about Roots in the City Farmer’s Market facing closure under code enforcement from the City of Miami and the demonstration on the grounds today at noon hosted by Dr. Marvin Dunn, our partner in this urban green market. The Liberty City Farmers Market suffered a similar fate a few weeks ago.
We believe the City has demonstrated support by allowing our farmers market to get off the ground last spring with a temporary ‘special events’ permit, the only such clearance available to markets like ours. For the first time in South Florida, food stamps were accepted at an urban farmers market and their value doubled towards the purchase of locally grown produce. As a result, great things happened in Overtown, and our local family farmers we support at Michael’s Genuine Food & Drink had an incentive to sell their product to those who need it most.
We would warmly welcome the type of code change that will allow small farmers markets the opportunity to bring locally grown foods into food desert communities like Overtown and Liberty City, and all Miami neighborhoods for that matter, to the benefit of community members who appreciate affordable access to healthier food choices.
We appreciate your continued support of this project and are positive about its future.
Michael, Michel, Jackie, and the Wholesome Wave/Michael’s Genuine Food & Drink teams
We are so happy today is a gloomy day in Miami! It means there is no excuse why you shouldn’t plop yourself in front of a PC at 1:30 p.m. EST to let the greatest minds in food in America today feed your brain with the work being done to shift our food system from industrially-based agriculture to one in which healthy, nutritious food is accessible to all.
Today is Manhattan’s Changing the Way We Eat TEDx, an independently-organized, grass roots, and licensed TED event inviting and uniting individuals with different backgrounds in the food and farming movement, including farmers, chefs, researchers, academics, activists, artists/creatives, health professionals, educational professionals, foodies and “TEDsters.” It’s all in an effort to bring different groups of people working on the same issue together to learn what each other are doing and to help create new partnerships and collaborations. The best part for the attendees, in addition to presenting their work, is the time they are allotted to meet each other and look for new synergies and new ideas to help bolster the sustainable food movement.
The best part for us? We will be proudly watching at 4:00 p.m. EST as chef, author, and food activist Michel Nischan shares the work that his foundation Wholesome Wave Foundation is doing to open up access to healthy, affordable food in communities across the country. He will mention Miami’s Roots in the City and the Double Value Coupon Program active at its Farmers Market, of which we are a partner!
Click the screen grab image above to visit the live streaming webpage and get with the program!! And good luck and congratulations to Michel for all of his hard, passionate work. Knock ’em dead.
January is Cayman Culinary Month on Grand Cayman Island. We are participating for the second year in its marquee event, the Cayman Cookout hosted by chef Eric Ripert, a weekend celebrating food, wine and the natural beauty of the Caribbean at the Ritz-Carlton, Grand Cayman.
World famous chefs, sommeliers and spirits blenders descend on-island to offer tastings, demonstrations, tours and dinners! With our new restaurant now established, Michael, Hedy, and the team at MGFD Grand Cayman want to welcome you to our first ever Cayman Cookout event in Camana Bay: Dinner at Michael’s Genuine Food & Drink with Guest Chef Michel Nischan.
A thought leader at the forefront of the slow food movement in the United States, Michel is the founder/Owner of Dressing Room: A Homegrown Restaurant, located at Westport (CT) Country Playhouse, and CEO of Wholesome Wave, a nonprofit organization founded in 2007 to make healthy, affordable locally grown foods available to communities that would otherwise not have access to them.
Please check out our just completed menu, event details, and how to purchase tickets below. Later this week, we’ll talk to Eric about how he approached pairings. Hope to see you on-island!
Brown trout on Michael's line!
The morning of the Greenalicious dinner (July 20,) The Little Nell chef Ryan Hardy took Michael and Michel out to Roaring Fork River for a fly fishing adventure. The hotel offers these excursions to guests now, with a fishing clinic in the morning followed by a streamside lunch prepared by Ryan himself. Fortunately for the trout, no such lunch was in the cards for those the gentlemen snagged on this outing. Soon after their safe release, the chefs left for the hotel to finalize dinner preparations. Next time, little fishies… there’s always a next time!
Here’s what Ryan had to say about it all: Continue reading