EARTHY FLAVOR

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Chefs are reaching out to the Obama administration, and not for a bailout. Chefs Collaborative, a non-profit advocating for sustainability policies, plans to send the president the following on Earth Day, April 22:

Dear President and Mrs. Obama,

We, the undersigned chefs and food professionals of Chefs Collaborative, thank you for beginning the critical work of steering our country onto a more sustainable course. We have read with great pleasure and pride that you are giving much-needed attention to sustainable food issues; we write now with a renewed sense of hope that together we can change the way we think about food in this country.

Indeed, through the example set by the White House kitchen, you have the ability to continue to show the country that your staff prepares and serves food that reflects the important connection between our food choices and the long-term health of the nation. It is an opportunity to serve food that celebrates our rich cultural heritage, our diverse culinary traditions, and the historic agricultural backbone of our nation.

In our kitchens, we find that making sustainable food choices consistently results in more delicious food on our plates. Such choices also invigorate local communities and economies, preserve landscapes and watersheds, and reduce fossil fuel consumption.

Red the rest here. Local signers include Steve Schimoler, Michael Symon and Mariann Janosko.

Chefs Collaborative members are also asked to serve the Yes We Can Cocktail:

6 Mint Leaves
3/4 ounces Ginger, Mint or Simple Cane Syrup*
3/4 ounces Freshly Squeezed Lemon Juice
2 tablespoons Rhubarb Compote (Optional) **
3/4 ounces Ginger Liqueur or Brandy
1 1/2 ounces Bourbon
Mint Sprig and Rhubarb Stick

Muddle the mint leaves, cane syrup and lemon juice in a mixing glass. Add rhubarb compote (if using), ginger liqueur and bourbon. Stir or shake and strain into a Mason or Ball jar (or julep glass) filled with crushed or shaved ice. Garnish with a sprig of mint and a fresh rhubarb stick.


Schimoler's Crop Bistro will start serving the cocktail on Wednesday. — Frank Lewis

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