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August’s pop-up lunches could not have taken place in a more striking setting: on a Berkeley rooftop with a killer view, amidst Top Leaf Farms’ 16 lush garden plots, which practically erupt in edible vegetation. Rasmussen, a Registered Dietitian Nutritionist, has taught food science at UC Berkeley and the Culinary Institute of America and worked in restaurants. She consults on menu design, recipe development and sustainable sourcing. Since she is totally behind the hyper-local, bio-intensive growing techniques of Top Leaf Farms and often includes their micro-greens, herbs and roots in her menus, she decided to have her smørrebrød pop-ups a stone’s throw from the beds where many of her ingredients are grown. SEE FULL ARTICLE HERE! 
1 Comment
3/29/2019 07:51:43 am
I miss making egg sandwiches. They say I make the best egg sandwiches. This is something I miss doing eversince I switched to a vegan diet. That egg may taste delicious but we need to understand that it's someone else's baby or if they happen to be empty, you are still being an instrument for the suffering of countless mothers in a cage all their lives. Sometimes it's not enough that you get a heightened taste for things. What counts most is how you try to stay away from any joyful action that gives an opposite or even fatal effect to others. We need to live and let live. Leave a Reply. |
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