The day after excess (Thanksgiving) is the day to start eating and drinking cleanly. There is no better time than to adopt a green smoothie into your meal plan.
So what is a green smoothie? It’s a mix of fruits, spices, and something green such as greens from radishes, beets, kale, spinach, chard, celery, cabbage, etc.
I was …[more...]
MAKING A DIFFERENCE
RA is deeply saddened to see the impact of the recent storms which ravaged several states across the U.S. This was particularly difficult given our connection to the communities in the states where we have employees and guests who live and work. RA would like to help by …
Thanksgivingukkah is not really a Hallmark holiday nor is it imprinted on my calendar and that’s a darn shame because it’s a once in a lifetime holiday and the next Thanksgivingukkah doesn’t come around for another 70,000 years.
It’s when Thanksgiving and Hanukkah collide. The first night of Hanukkah starts …[more...]
This is interesting. What do you agree with? Disagree with?
CHICAGO– (Nov. 26, 2013) The Food Channel® has released its “Top Ten Food Trends for 2014.” Based on research conducted by The Food Channel in conjunction with CultureWaves®, the list identifies the significant food movements consumers, foodservice professionals and manufacturers should watch for …[more...]
It’s that time of the year when everyone’s fancy starts thinking about Thanksgiving which seems later than usual. Here are some Tucson restaurant options instead of doing the cooking:
TUCSON ORIGINALS RESTAURANTS
2745 N. Campbell Ave.
Tucson, AZ 85719
7080 East 22nd Street
Holiday packages: Must pre-order …[more...]
Now here’s a job I could really sink my teeth into; an artisanal foodie niche market
From the press release
Blu Wine & Cheese Opens First Location – November 23-24, 2013
Tucson, Ariz— Tucsonans coming back from trips abroad and to U.S. coastal areas have wondered “why don’t we have cheese shops like other cities?” The wait is …[more...]
It had to happen…awards-winning chef Ryan Clark moves on…
from the press release
“IRON CHEF” RYAN CLARK MAKES A BIG MOVE
Tucson, Ariz— In a very exciting bit of local culinary news, one of Tucson’s most acclaimed chefs, Ryan Clark, formerly with Lodge on the Desert, has accepted the position of Executive Chef/Partner at Agustin Kitchen (formerly …[more...]