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As a child, I was always a bit picky about the meat I consumed. Whether it was a chunk of cartilage I accidentally and regrettably bit into when eating a McRib sandwich at school or the piece of chicken that looked a bit dark where it rested against the bone, I always felt a sense of unease when consuming “this thing” that seemingly had such variable consistency in quality. As I became older and started preparing my own food, these feelings of discontent were heightened when I decided to prepare an evening meal of chicken teriyaki for my family. As I stood in the kitchen washing, trimming, and cutting the chicken breasts, I could not help but think how dirty this whole process was. As I rinsed the meat in the sink, bacteria were inevitably splashing all around the surfaces and beyond. Then came the handling of this slimy substance from which I now had to tediously trim chunks of fat. When the meal was over, I realized I had prepared a dish that was devoid of flavo
‘Top Chef’ Portland’s Sara Hauman on self-confidence, yogurt and the importance of little fish By Michael Russell, oregonlive.com
Share: Top Chef contender Sara Hauman at Soter Vineyards in Carlton, Ore., May 6, 2021, where she is head chef.
PORTLAND Sara Hauman didn’t set out to become “Top Chef’s” granola-crunching, yogurt-loving “weird girl from Portland.”
The 34-year-old, one of two chefs with local ties featured on the popular reality show’s first Portland season, says that yogurt just happened to be front-and-center in the “Top Chef” fridge whenever she needed dairy, which over the first sixepisodeswasoften. And, yes, in her day-to-day life, she does use yogurt as a replacement for sour cream or buttermilk, leaning on the ingredient to add some natural tang to a dish.
Gardein®, a brand of Conagra Brands, Inc. (NYSE: CAG), is kicking off summer with the launch of its new Suprême™ Plant-Based Burger across Canada—and it's about flipping time. Gardein®'s new juicy burger has 20 g of plant-based protein and exceptional taste, making Gardein® Suprême™ Plant-Based Burger a great choice for BBQ season. It looks, cooks, smells and satisfies just like real meat.
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In what may be the biggest news story of 2015, Richard Branson made a stunning announcement yesterday outside his San Francisco-based Virgin America headquarters. The airline mogul said that on January 1, 2016, a new fleet of Virgin America airplanes will be rolled out in what the renegade entrepreneur calls his “most important innovation to date.” In exactly eight months, Branson will unveil a subsidiary of his wildly successful airline brand. The name of that subsidiary? Vegan America.
The Virgin Group founder, who owns more than 400 companies and has a net worth of $4.9 billion, told reporters how the idea for a vegan airline came to be. While hosting a CEO mastermind weekend at Necker Island (Branson’s private Caribbean retreat), he and pals Bill Gates, Al Gore, and Chinese investor Li Ka-shing went out for a sunset balloon ride. According to Branson, it was during that ride that he finally made the connection between factory farming and environmental destruction.
‘Top Chef’ Portland’s Sara Hauman on self-confidence, yogurt and the importance of little fish
Updated May 11, 2021;
Posted May 11, 2021 Top Chef contender Sara Hauman at Soter Vineyards in Carlton, where she is the head chef.Mark Graves/The Oregonian
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Sara Hauman didn’t set out to become “Top Chef’s” granola-crunching, yogurt-loving “weird girl from Portland.”
The 34-year-old, one of two chefs with local ties featured on the popular reality show’s first Portland season, says that yogurt just happened to be front-and-center in the “Top Chef” fridge whenever she needed dairy, which over the first sixepisodeswasoften. And, yes, in her day-to-day life, she does use yogurt as a replacement for sour cream or buttermilk, leaning on the ingredient to add some natural tang to a dish.