Yesterday I called spoke with Glaser's Benjamin Shahoulian, who works in the office and hosts Theater De Underground at Churchills Pub every Monday. After the jump is some of what he had to say about cups, the government, and the organic lifestyle -- as well as a recipe for minted raspberry lemonade.
"I think everybody should just carry a cup around, the government should give everyone a cup and you better hold onto your cup, that's just my opinion. Disposable plastic containers are, there's just something about the way the world is set up for everybody demanding convenience. The way food is packaged and dispersed is determined to a large degree by government regulation."
"The idea of our food here is that most of the time when you eat something that tastes good, you think oh I'm gonna feel that in the morning, but with our food there's no guilty pleasure involved, it tastes good and it's good for you and it nurtures you. Also, it's not all I eat, when I'm at Churchills til 3 in the morning and I wanna eat some fries I do it. I eat what I want cause I know I'm gonna be here at the farm drinking the juices all day, and eating salads and stuff so it's not like it's just one or the other."
As an added bonus, Raw Foods Cuisine culinary arts instructor Tracy Fleming gave us this recipe.
Minted Raspberry Lemonade
Prep Time: 15 minutes
Yield: 1 gallon
by Chef Tracy Fleming
3 cups freshly squeezed lemon juice (12 to 15) lemons
2 tablespoons finely chopped fresh mint
1 cup raspberries, mashed with a fork
1 1/2 cups agave
12 cups water
Stir together all the ingredients thoroughly. Serve well chilled or over ice. Pour into pitchers and garnish with fresh whole raspberries, sliced lemons, and mint leaves, if desired.
Personally I smoke, drink malt liquor and do my food shopping at gas
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stations. My version of fish and chips is sardines and Doritos, but I
like the idea of organic food and maybe you do too. Check it out.