+I sous cheffed at the farmer's market cooking demo again, this time with Annie Somerville of Greens Restaurant! We made a tasty poly-bean salad as well as crostini with marinated goat cheese (Adante dairy), roasted red peppers, and basil. Yum! Annie is a strikingly warm and bubbly person -- especially since many cooks go stoic during "kitchen mode." (I always sent out a preemptive apology to my kitchen staff before a Head Cook.) Two of the other sous chefs were culinary-academy bound, and they hoped openly for future executive chefs as pleasant.
+Julia B. revealed to me that she and her sister Gracie are undertaking a Sustainability Competition for 2007-2008. Julia lives in our 9-person cooperative where we buy goods at the farmer's market, line-dry our clothes, and don't own a TV...one might guess she has the upper hand. But no! The goal of their project is to see who can make the most relative improvements to their current lifestyle. Clever, no? Anyway, I might join in on the sustainability-awareness adventure, so I'm going to brainstorm eco-friendly life adjustments.
+Fraiche! For months, I walked by the empty hollow of their soon-to-be fro-yo store, rolling my eyes at what I expected to be a post-workout hive of diet-conscious yoga-mommas. (To my defense, their decor smacks of Starbucks-chic.) But soon after their opening, I began to question my snub. Enough friends had advocated the little dessert stop, I decided to have a taste. Wow! Fraiche cultures their own yogurt (daily!), uses only organic ingredients (local when possible), and brews only Blue Bottle Coffee. Plus, their fresh frozen yogurt with dark chocolate shavings and raspberry coulis is delicious. They ARE expensive for yogurt, and they still look like a Starbucks, but their values (and flavor) I can get behind. So there you have it. Thanks for un-snobbing me, little local fro-yo stand.
+I won't go into much detail yet, but there may be a movement at my school to make our curriculum agro-centric. I'm so excited, I could pop.