LL904
I’ve spent a lot of years thinking if I were more confident, louder, and funnier, I would enjoy networking events. The truth is I don’t. I’m good at one-on-one connections and great at solo flights of thought. Networking has been disappointing: I corner one poor soul (someone I already know), listen to rehearsed pitches and leave feeling guilty I didn’t get rid of more business cards.
The Present Moment Café: The Raw Deal
Mindfulness is not the only practice that encourages us to dwell in the present moment – our appetites do as well. Many others and I have done just that at the cozy raw/vegan Present Moment Café, located on the reemerging side of King Street in St. Augustine.
Women Who Rock
Twenty-three years ago Arbus Magazine began dedicating one issue annually to highlighting some of the area’s most influential and award-winning entrepreneurial women. Now, twenty-three years later, this special section continues to serve an important purpose: drawing much deserved attention to the women who change, and contribute to, our community in myriad ways. From a Jacksonville chef and caterer who has garnered a national...
Mindful Dining Part Two: Produce
The Growing Art of Growing.
In the first installment of Mindful Dining (Mindful Dining Part One: Proteins, Arbus Jan/February 2016) we asked an esteemed group of local chefs and restauranteurs who espouse the slow food, farm-to-table movement about how they source and use proteins – meat, poultry, eggs and dairy. So, now we will hear from this same group on the backbone, er, base, of the meal – produce and grains. We asked them about their sourcing, growing, and use of these items on their menus, and asked them, along with specialty growers, what trends they see and predict for food and farming.
Mindful Dining, Part One: Proteins
The Art of Meat, Poultry, Dairy and Eggs Within the Slow Food Circle.
To get a bigger picture of our local food story, we talked with some of the area’s top chefs, restauranteurs, and farmers. We’re calling it Mindful Dining, and this first segment delves into proteins – raising livestock; sourcing meat, seafood, and dairy for restaurant use; and preparing it all in-house at local spots that are part of the farm-to-table and slow food ethos.
Roll Up For the Magical Mystery Pour
As with the popularity of celebrity chefs, culinary television shows and cookbooks of every possible orientation, the demand for innovation from world-class bartenders and engaging experiences from behind the bar is growing exponentially.
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