You can learn something new every day.

So I was fiddling around in that Facebook app for the iPhone, and found out that you can apparently upload pictures to your business page directly from the app itself, rather than what we've been doing, which is to take the photo, email it to ourselves, download it, the upload it to Facebook, then post it and put a caption.

There are times when I despair of changes that seem to happen so frequently. Every time I go to visit my nephew and niece in DC, they seem to grow a little taller, and a little heavier. Just this last trip, I was barely able to lift up my nephew into my arms, because he'd gotten so big. I remember when I could carry him around as easily as my backpack, and he'd fit right there on my hip, quite content to hang out with his uncle. Now, the little runt is growing like a weed, and I fear he'll be too big to pick up some day.

However, part of being an adult is embracing the changes that life sends your way. Not all changes are bad, and no new learning is wasted. Even in the books that I re-read a million times (Anne of Green Gables, I'm looking at you!), I notice subtle nuances and vocabulary that I didn't see the first (few million) times around.

I guess, in a small way, it's reassuring, because it shows me that I'm actually capable of learning new things, and that the universe has given me the ability to take it in and share that.

This is how you start dinner at Sacred Chow!

A Week In The Belly of NYC: Sacred Chow.

March 17, 2012

L-R:
Hot pumpkin wine with ginger, double chocolate stout floater with vanilla

ice cream, hard cider.

That is how you start dinner at Sacred Chow, 227 Sullivan Street, NYC.

These way-more-interesting-than-usual drinks were followed by

the best raw kale we've ever consumed ('massaged' with salt

and covered in Dijon mustard - a crispy, salty, oily mystery),

and a black olive seitan sandwich with low-key crusty bread.

And juicy, strangely fleshy meatballs; Korean tofu cutlets

with garlic, ginger and chilli; tofu with dill;

root vegetable latkes made of dates with date butter;

and barbeque seitan.

Puds were ridiculous with lavender and chocolate cheesecake

(like 'eating soap with a bar of chocolate, in a good way')

which came with a cumulonimbus of coconut creme fraiche

lounging on the top

(unfinished but escorted home through St Patrick's Day

staggerers in doggy bag).

Sarah stuffed in only two thirds of a peanut butter

and chocolate torte, bit delicious,

and Jating's heroic consumption of a Dutch apple pie

with vanilla ice cream and that slightly salty bake-sale crust

embarrassed us both.

We got all this at http://sacredchow.com/ 227 Sullivan Street, NYC.

...oh and the waiter deserves props for barely being able

to conceal his excitement about the food,

but holding it down till he got to the lavender cheesecake.

http://sowhatdoyoueat.blogspot.com/

Gorgeous weather, lovely feeling.

There's something to be said for suffering through the freezing cold winter, only to wake up one morning, and see the sun triumphantly shining out, and the flowers growing again. It's absolutely stunning outside. Everywhere I go, people are out on the sidewalk, wandering about, with a lazy, sauntering mood, rather than the typical high-impact power walk that most New Yorkers adopt out of necessity.

It's times like these that I wonder why they bother having New Year's in January, when everything is still freezing out. Wouldn't it be lovely to watch the ball drop on a gorgeous Spring evening, with a light scent of flowers and green things growing in the air, and an actual feeling of renewal. It's so nice to be able to open my windows wide open, and catch the incoming morning air. The smells of garlic, and cumin, and a bit of asafoetida and curry leaf mingle with the morning breezes (breakfast at my house consists of strong, robust flavours). I can feel the warmth of the sunlight through my window.

I can finally set out bread for baking, and dosa batter for fermenting without worrying about it actually taking properly. I can make pots of soy yoghurt without having to cover the thing with a heavy winter coat to keep the chill out of the pot. Kimchi is going to be amazing, because it'll get good and sour in a short two or three days, rather than waiting with bated breath while the cabbage sits and ferments sulkily in the cold weather.

I am so heartily sick of heavy stews and root vegetables. I want to eat peas, and asparagus, and all kind of other spring greens that are coming into season. I want to eat raw food, for a change. I don't want any more herbal tea. I want chilled beverages, cucumber and avocado soup, beet apple and carrot salad with peanut sauce.

I want to throw gratuitous amounts of herbs at everything I see.

I'm waiting for the summer, and all her bounty.

I'm ready to wake up.

NYU Animal Legal Defense Fund & Sacred Chow!

Meatless Mondays Launch at NYU

MARCH 1, 2012

by cbronsing

The launch of Meatless Mondays marks the beginning of the

Climate Change: It’s What’s For Dinner campaign

Connecting the dots between the environmental impacts of the meat industry
and the choices we can make to lower our carbon impact every day, one meal at a time.

_________________________________________________________________________

Supported by a Green Grant from the NYU Office of Sustainability and in collaboration with the Wagner Food Policy Alliance, the Wagner Climate Coalition, the Department of Food Studies at Steinhardt and NYU Law Student Animal Legal Defense Fund, we’re thrilled to announce the launch of Meatless Mondays at NYU

NYU MEATLESS MONDAYS LAUNCH
MONDAY, MARCH 5TH | 12-2PM

Rudin Forum, Puck Building 2^nd Floor
295 Lafayette St. at Houston

_________________________________________________________________________

Why Meatless? Why Monday?

What exactly are Meatless Mondays? Find out why they’re sweeping the nation, who’s taking part, why they’re doing it, and how you can join them. Take 3 minutes and check out this video, currently a finalist for the TED “videos worth spreading”: Meatless Mondays in a Nutshell

I know, I know – change is hard. But once a week is very doable and your pledge will be counting towards a wider NYU movement to measure our climate impact. Be a part of powerful collective action. (Also known as peer pressure with a cause.) You can be a Monday vegetarian, a weekday vegetarian, a flexitarian or a long-time committed vegan, it all makes a difference. Come join us THIS MONDAY and dig into some free veggie eats.

Never tried fake meat before? OR maybe you’ve tried it and you weren’t impressed? No matter where you fall on the spectrum, (ahem - yes, even if you love meat!), forget the bland tofu and come on out to taste fake meat done right with some seriously delicious food from a popular local vegan bistro, Sacred Chow.

We didn’t skimp on the selections, so come hungry and fill a plate with:

• Indonesian Roasted Tempeh
• Orange Blackstrap Barbecue Seitan
• Root Vegetable Latkes with Indonesian Date Butter
• Griddled Shiitake Mushroom
• Shredded Tofu Spa Salad
• Sliced Ginger Soba Noodles
• Dijon Marinated Raw Kale
• Cesar Salad
• Steamed Brown Rice
• Banana Pound Cake

Besides the free lunch, come to check out the vegetarian food prep workshop by our very own Wagnerd and Food Policy Alliance Co-Chair, Ryan Brown at 1PM. Then make your pledge (!) and join the movement to cut the meat once a week. You’ll get yourself a fancy button to flaunt your MM-veg status, tasty recipe ideas and tips on sustainable eats around NYU.

Help us spill the beans: invite your friends!

See you there,

Christina
and the crew behind The Climate Change: It’s What’s For Dinner campaign