Green Options

Tea is one of those things that unites people.  The experience of sharing a cup with friends, or that momentary feeling of steamy relief with the sip of a chamomile blend when you’re sick or a bedtime ritual that soothingly lulls you into slumber.
It also comes with other healing and beauty benefits that Tracy Stern, founder of Salon Tea, has harnessed in her commitment to making green living fashionable through tea.
As part of our Behind the Burner series, I got the amazing chance to chat with this fabulous lady whose sense of style is instantly captivating from her Vogue-worthy wardrobe to her recyclable tea tins.
 

This holiday season, you can save a cloud forest, adopt a tiger and remove 1 ton of CO2.  Although none of it will fit in a box or under the tree, Changing the Present makes all these things possible by giving consumers access to a variety of charitable initiatives so that they can give the gift of hope, health and happiness for a world in need.

Some perks include not having to go near a crowded mall, finding something for everyone on your list, and no lines, returns or exchanges.  Best of all, you’ll be making a tangible difference in the world with the cause of your choice, and it’s something that will last long after the latest retail trends fizzle out.

Changing the Present features more than 1,500 meaningful charitable gifts that users can browse by cause or nonprofit to find the perfect gift for friends or their own charitable giving.

Building on a commitment to changing the social norm when it comes to gift giving, and seeking to spark positive change in the world, Robert Tolmach, CEO of WellGood LLC, spearheaded the team that implemented this important effort, and was kind enough to share more details about the program with me in a one-on-one chat about the future of giving.

The Bravo TV Series, Top Chef, is one of the highest rated food shows on television right now, and it all started with Season 1 where Harold Dieterle won over the judges and emerged as one of the hottest new chefs in the country world.  But despite the fame and celebrity status that has ensconced him since his big win, Harold remains the picure of humility, reaffirming his commitment to hard work, passion for cooking and his one true love, food.
Although I spent most of season 1 swooning over him his dishes, I put on my journalist’s cap and was the picture pf professionalism in conducting an interview with him (thanks to Divya Gugnani, founder of Behind the Burner) where I learned that it takes more than just skills to create a culinary masterpiece.  It takes heart.  And that’s something Harold has by the measuring cup full.

Favorite indulgent food: Sun Chips & Ben Jerry’s Ice Cream

Favorite healthy food: Ripe Fresh Fruit

One kitchen tool you can’t live without: Vita Prep Blender

One ingredient you can’t live without: Salt

Your cooking philosophy in one sentence: Love it and it will do whatever you want
 
I couldn’t start out the interview without talking about Top Chef. What was it like to win such a fiercely competitive and high profile competition?

It was a great honor to be recognized by influential people in the food industry.  

According to James Poterba, Head of the National Bureau of Economic Research, we are officially in a recession, so it’s more critical than ever to start cutting expenses wherever possible. 
One of the biggest areas in which you can reduce spending — especially in households with children – is right in your own kitchen. Here are some helpful tips for meal planning, food preparation, and grocery shopping that will reduce the strain on your wallet while offering some significant health benefits to boot.
 

Put on your Planning Cap

Planning your meals at least a week ahead will drastically reduce waste, and keep you from the trap of randomly tossing items into your grocery cart.  Figure out what your menu will be and buy only those key items.  And be sure to stock up on non-perishable goods that have longer a shelf life so that you’re armed with the right ingredients for each meal — dry and canned foods (rice, pasta, tomatoes) and powdered milk.

Behind the Burner brings us another beacon of culinary mastery, Gavin Kaysen, a renowned chef whose vibrant vegetarian dishes are as notable as he is, and whose unique approach to simplicity brings unexpected boldness to his creations.
Currently the Executive Chef at one of New York City’s premier dining destinations, Café Bouloud, Gavin blends international flair with practical application, and shares his real world tips, tricks and secrets from the celebrated chefs and famed kitchens that he’s had the honor to grace from around the globe.  From Food and Wine’s esteemed best new chefs listing to a stint on Iron Chef and dozens of other accolades in between, this modern day renaissance chef is full of surprises, and I had the chance to sit down with the man himself to learn more about why this promising young chef is one to watch.  And why he can equip you the tools, the confidence, and the kitchen know-how for carving your own culinary visions. (Your own restaurant not required.)

Going green isn’t as difficult as it used to be with the array of vegetarian delights and eco-friendly products available on the market today, and environmentally-conscious clothing is becoming as popular as the fashions themselves. But M641 takes it one step further with a philosophical approach to designing clothes that are living, breathing representations of the spirit, passion, and friendship that created them.  For Ina and Subu, earth-minded fashion is about a lifestyle — not a trend — and the result is a stunning experience in heart couture. 

I had an opportunity to talk with Ina, one of the founders of M641, and learned more about the designs, the philosophy and the friendship that foster feel good fashions and plaid with a pulse.

As part of our Behind the Burner food series, I had the unbelievable opportunity to chat with John DeLucie, Executive Chef and Partner of one of New York City’s top celebrity hang outs, The Waverly Inn, a spot so exclusive, the dining is by invitation only.
Needless to say, this gastronomic gem has catered to the highest of high profile crowds, making it a venue to see and be seen while serving up some of the most extraordinary cuisine this side of Eden.  But thanks to the passion of Divya Gugnani, chef, foodie and founder of Behind The Burner, a website that brings the most coveted tips and trends in the culinary scene to the masses, dining like a star is as close as this blog post.

So, read on as we literally go Behind the Burner of the Waverly Inn and inside the creative mastermind that has turned dining into a red carpet event.  

If you’re going to change the world, wouldn’t you like it to be epic?
Stacey Monk, Co-founder and CEO of Epic Change, does, which is why she and Sanjay Patel decided to launch their unique approach to sparking social change by converting people’s “epic” stories into financial resources they can use to improve their communities, their lives – and the world.

Rooted in the best practices of successful businesses and charities, their somewhat novel approach to funding uses donations to provide interest-free loans to finance community improvement efforts, which they repay by generating revenue-driving projects based on each epic story, and then recycle by duplicating those ideas in other communities, effectively spreading hopefulness and change to everyone their program touches.

I had the opportunity to talk with Stacey to dig a little deeper into their change model, and this impassioned former management consultant with a degree in Public Policy from the Heinz School of Public Policy and Management at Carnegie Mellon University boasts an impressive resume, but her most compelling attribute by far is a genuine desire to promote positive change and a dewey-eyed hopefulness that makes me believe she can.

We all know the joys of dining out, feasting on flavorful fare, consuming creative cuisine and devouring decadent desserts, ‘oohing’ and ‘ahhing’ at the tantalizing tastes that whisk us from the doldrums of everyday life to some epicurean plane of existence.
But what if you could create those culinary masterpieces at home?
Thanks to Divya Gugnani, you can.
This Harvard educated Venture Capitalist-Turned-Chef is the prolific powerhouse behind Behind the Burner.com, a cooking wonderland dedicated to bringing savory secrets of fine food preparation from renowned restaurants around the world to your table, one gourmet recipe at a time.

I had the pleasure of speaking with Divya and learning more about the brains, the bites and the business.  And she’s as talented in the board room as she is in the kitchen, with an infectious energy and passion that, like the food she and her chefs prepare, leave you yearning for more.

This will be the first in a series of posts featuring Behind the Burner chefs, organic cooking ideas and special offers for the Eat. Drink. Better. readers, so be sure to check back each week for the latest in edible enjoyment.

With green living, homeopathy and natural alternatives growing in popularity, soap makers are springing up around the world, concocting magical creations of coconut and lime in gleaming, glycerin-infused goodness that cleanse the body, mind and soul. 
Oh, and your hands too!
Growing up in my house, ‘handmade’ soap consisted of my mother gathering up all the remaining bits of bar soap from the shower and bathtubs, tossing them into a container with some water and shaking it up.  “Voila, hand soap!” she would state proudly.  But her objectives were to save money, not create a luxurious lather to soothe and soften the skin.  And, trust me, an acrid amalgum of Dial and Irish Spring was anything but soothing! 

But today’s handmade soaps are a beneficial blend of nourishing nutrients, rich with essential oils and alleviating aromatherapy that care for the skin and calm the senses.  And because they’re chemical-free, they’re an eco-friendly alternative to their caustic counterparts, making them a great way to indulge yourself and the earth.