10 percent of this opening weekend’s sales will be donated to Cherokee Trail High School. Beyond that, the Serenity Ridge Kneaders plans to donate day-old bread to southeast Denver’s SECOR food bank.
“I had finally started dating,” he explains with a grin. “And a girlfriend said, ‘Wow, you’re good-looking, you should be a model!”
“I don’t mind if I live in a squalid little New York apartment,” Reider says, adding that he has just one requirement: “a nice kitchen.”
“The flavor is very high, but the appearance is not very high,” said Joe Klaus, who has taught classes on sustainable food at Colby College, which serves the fish. “Pollock we use as something that’s a little bit camouflaged — something covered up with a sauce.”
The newspaper publisher has partnered with Chef’d, a meal kit delivery company, to ship boxes of uncooked food based on recipes from The New York Times Cooking site and app. Customers cook up the meals on their own, using step-by-step recipes that come in the boxes.
“The brand has betrayed my trust by turning around and killing the animals that trust them on their property,” said Anita Carswell, a communications manager for In Defense of Animals who says she won’t eat at Cafe Gratitude again.
In a restaurant scene dominated by Mexican restaurants slinging delicious but typical fare such as burritos, tacos, tamales and enchiladas, Reyes’ three-year-old restaurant at Parker Road and South Peoria Street offers a change of pace
The world’s biggest hamburger chain says it began testing the new recipe in about 140 stores in Oregon and Washington in March.
“We have to focus on the bigger picture. Vegan restaurants need to stay in business as a way to put a dent in the dominance of the factory farm system. We want to show people that it is possible and easy to reduce one’s meat intake, or even eliminate it entirely,” she said.