Tuesday, January 17, 2012

Watch TEDxManhattan “Changing the Way We Eat” 2012

A viewing party for the TEDx "Changing the Way we Eat" event will be taking place Saturday, Jan 21, 9am, at the Minnesota History Center, St Paul, MN. Join the Minnesota Food Bloggers for a webcast viewing of the morning session, live from New York City, followed by a discussion and reception. It's free to attend, but you can reserve your seat now. Contact Stephanie A. Meyer (meyer.stephanie.a@gmail.com) for more info.

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In February of 2011, over 14,000 computers tuned in from locations all over the globe to watch the live simulcast of the first TEDxManhattan “Changing the Way We Eat.”

On Saturday, January 21, 2012, the second TEDxManhattan “Changing the Way We Eat” – an independently organized event, licensed by TED – will be held at the Times Center in New York City. TEDxManhattan will explore the issues, the impacts and the innovations happening as we shift to a more sustainable way of eating and farming and help to create connections and unite different areas of the food movement. And while not everyone may be able to attend the local event, anyone around the world can share in this exciting day by watching the live webcast at www.livestream.com/tedx from 10:30am – 5:15pm est on Saturday, January 21st.

WHY watch? This is a wonderful opportunity for people around the world to connect online with each other and the sustainable food movement. While the talks revolve around the speakers in NYC, individuals watching the webcast can join us on January 21st:

There’s a world-class line-up of speakers that is sure to inspire you, including [for a complete list, visit the TEDxManhattan website]:

  • Laurie David (Host), Environmental Activist, Producer, Author
  • Fred Kirschenmann, Farmer, Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, and President of the Stone Barns Center for Food and Agriculture in NY
  • Mitchell Davis, Executive Vice President, the James Beard Foundation, cookbook author and food journalist
  • Wenonah Hauter, Executive Director of Food & Water Watch
  • Gary Oppenheimer, Founder/Executive Director of AmpleHarvest.org, CNN Hero, Master Gardener, Huffington Post 2011 Game Changer, winner of the 2011 Glynwood Wave of the Future Harvest Award
  • Dr. Robert S. Lawrence, Center for a Livable Future/Johns Hopkins Bloomberg School of Public Health
  • Wayne Pacelle, President and CEO of The Humane Society of the United States
  • Dr. David Wallinga, Institute for Agriculture and Trade Policy
  • Urvashi Rangan, Consumer Reports

About TEDx, x = independently organized event In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like* experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized. *TED is a nonprofit organization devoted to Ideas Worth Spreading. Started as a four-day conference in California 25 years ago, TED has grown to support those world-changing ideas with multiple initiatives. For more information about TED and TEDx, please visit www.ted.com.

About TED TED is a nonprofit organization devoted to Ideas Worth Spreading. Started as a four-day conference in California 25 years ago, TED has grown to support those world-changing ideas with multiple initiatives. The annual TED Conference invites the world’s leading thinkers and doers to speak for 18 minutes. Their talks are then made available, free, at TED.com. TED speakers have included Bill Gates, Al Gore, Jane Goodall, Elizabeth Gilbert, Sir Richard Branson, Nandan Nilekani, Philippe Starck, Ngozi Okonjo-Iweala, Isabel Allende and UK Prime Minister Gordon Brown.

Follow TED on Twitter at twitter.com/TEDTalks, or on Facebook at facebook.com/TED.

The Glynwood Institute for Sustainable Food and Farming is the lead sponsor for TEDxManhattan 2012.

For more information about TEDxManhattan, visit www.tedxmanhattan.org; media can contact geralyn@resourcescommunications.com, telephone 281.980.6643.

[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]

Wednesday, January 11, 2012

Pizzeria Lola: A Resolution B’eggin to be Broken!

When I finally give in to my 2012 pizza craving, I know the extra time on the treadmill will be worth it.
Pizzeria Lola: A Resolution B’eggin to be Broken!

It’s the New Year, and I’m doing my best to stick to yet another resolution of healthful eating and treadmill butt-kicking. So what, you may ask, is the one dish that is stalking my daydreams and tempting me more than any other? It is not my favorite food, whipped cream. It’s not linguini with clam sauce, crispy fried perch from a supper club in Wisconsin, chocolate croissants, or charcuterie. It’s a dish at a restaurant here in Minneapolis—the Sunnyside pizza at Pizzeria Lola. There’s a lot of good pizza in town, and I food crush on the #5 at Black Sheep and the Mimi at Punch, but I have a sneaking suspicion that the Sunnyside pizza at Lola is going to be the first pizza I gobble up in 2012.

Pizzeria Lola is relatively new to the Twin Cities, but it’s been around long enough that many have read a few reviews and stopped in for a pie or some of their noteworthy Brussels sprouts. Located in South Minneapolis, they became many pizza lovers’ favorite early on with their wood-fired pizzas, and many appreciate their commitment to sustainability and sourcing of quality, local ingredients such as La Quercia guincale and Larry Schultz eggs.

Lola’s Sunnyside pizza is reminiscent of a Sunday brunch with crunchy toast, salty bacon, and sunny-side up eggs. The crunchy, chewy, wood-fired crust of the Sunnyside is baked with folds of La Quercia guanciale (unsmoked Italian bacon), slivers of melted pecorino, a splash of cream, buttery leeks, and framed in the middle, is a just-set egg. An egg on a pizza might sound a bit bizarre, but it works. Eggs have a tradition of gracing the top of pizzas from southern Tuscany to Hoboken, especially on the Pizza alla Bismark.

When I finally give in to my 2012 pizza craving and the Sunnyside is placed before me, I’ll immediately tear off a hunk of crust with a bit of prosciutto attached and dip it in the yolk. And I’ll smile as I take my first bite, knowing a few extra hours on the treadmill will be worth it.

Pizzeria Lola
5557 Xerxes Avenue, Mpls.
612-424-8338

Crosspost from: Minnesota Monthly


[where: Minnesota, Food, Minneapolis, Twin Cities, 55418]