Posts tagged with "organic"

Riles’s New Single ‘Marijuana’

After skyrocketing to popularity in France where he composed mixed and mastered 1 song per week for a year with his concept Rilèsundayz (+250m views /+220M streams), Rilès is back with a new single “Marijuana”, first track from his debut album and a stunning video featuring Snoop Dogg!

WATCH THE VIDEO HERE!

With “Marijuana”, Rilès is showing us a new side of himself, more soulful and organic. It’s the first joint venture between 3 of the biggest international labels (Republic/Polydor UK/Capitol FR) in many years. Rilès is the artist to follow in 2019. Debut album to be out before the summer.

‘MARIJUANA’ talks about my relationship with cannabis and its counter-productive effects that goes against my habits/mentality. The chorus “Baby, you’ve been on my mind” introduces marijuana in an attractive way, which aims to trick the listener who might think I’m talking about a woman at the very beginning of the song. However, the further you go through the song, the more you’ll notice that I’m talking about the drug and its similarities with woman/sex/lust which are also a drug in a certain way. The video starts with a random work night at my desk when suddenly I’m struck by the need of marijuana. The video depicts the tribulations I go through to try to resist the drug before succumbing to it and ending up laying down in my bed. ‘ –  Rilès

MAKE SURE TO CATCH RILES DURING HIS WARM UP TOUR!

March 19 – Koln – CBE (DE)

March 21 – Berlin – Lido (DE)

March 23 – Budapest – A38 ship (HUN)

March 25 – London – Electric Brixton (UK)

March 30 – Amsterdam, Bitterzoet (NL)

April 1 – NYC, Rough Trade (USA)

April 2 – LA, Echo (USA)

April 3 – San Francisco, Independent (USA)

April 7 – Montreal, Corona (CA)

Laura Harrier X Danielle Macdonald

Suzy Amis Cameron’s Red Carpet Green Dress (RCGD) celebrates its 10th anniversary showcasing sustainable fashion. In honor of 10 years rocking sustainable dresses on the red carpet, RCGD is pleased to announce that Laura Harrier, from this year’s six-time Oscar nominated film BlacKkKlansman, and Danielle Macdonald, from the Oscar nominated short film Skin and Netflix’s acclaimed DUMPLIN’, will be representing RCGD at the 91st Academy Awards. They will be wearing ethical gowns designed by global fashion houses.

Each year the RCGD campaign has worked with internationally acclaimed designers to dress stars in sustainable formal wear for the Academy Awards®.

To qualify as a RCGD eco-conscious garment, each piece must either be made from sustainable materials, including organic, recycled or repurposed fibers. Other features include using hand-made detailing or incorporating natural dye processing, with a dedicated focus on minimal negative impact on the environment, and environmentally and socially responsible design.

In honor of the 10th anniversary, this year’s sustainable criteria will be overseen by Good On You, a new partner of RCGD. Good On You is the world’s leading rating system on ethical and sustainable fashion to assist people in making positive shopping choices–all delivered through an accessible app.

“I can’t believe it has been 10 years since RCGD was born,” shares founder Amis Cameron. “It has been an incredible journey and inspiring to see how the campaign has grown every year. I am so proud of helping people become more aware of what sustainable fashion can look like and its impact on the planet. What we wear and the fashion industry has a tremendous impact on the environment—and people’s choices can move the marketplace and the climate change needle. From changing one of your meals a day to a plant-based meal, to wearing vintage or ethically made clothes, we can all make a difference. Thank you to everyone for your continued support and joining the green revolution!”

Suzy Amis Cameron is an actress, environmental advocate, and author of OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline and Save the Planet. She was inspired to create RCGD back in 2009 on her husband, James Cameron’s press tour for “AVATAR”. She wanted to challenge designers to think about fashion in an eco-conscious context.  Since RCGD’s inception, a variety of celebrities have represented the initiative at the Oscars, including Emma Roberts (Scream Queens), Sophie Turner (X-Men, Game of Thrones), Naomie Harris (Moonlight), Gina Rodriguez (Annihilation, Jane the Virgin), Priyanka Bose (Lion), Kellan Lutz (Twilight), Lakeith Stanfield (Get Out), Zoey Deutch (The Set Up), Camila Alves, Jake McDorman (American Sniper), Missi Pyle (Gone Girl), and many others. To date, the brands who have partnered and supported RCGD range from TESLA, Vivienne Westwood and Armani, to ESMOD, Reformation, Swarovski, among others.

Proceeds from RCGD go to MUSE School CA, a nonprofit environmental school Amis Cameron founded in Calabasas, Calif. with her sister, Rebecca Amis. This assistance enables students to access a transformative educational experience. MUSE School CA ensures smaller class sizes with personalized instruction and learning practices; all set within an inspiring and beautiful campus. Through these key elements, MUSE School CA paves the way in creating leaders of the future. For more information, go towww.museschool.org.

NatchCom: October 5 – 7, 2018

The “Un-Conference” that helps accelerate the natural & organic product revolution by thriving online

What is NatchCom?

NatchCom is a 2-day event set in Boulder, putting digital and e-commerce to work for the exploding $220 Billion Natural Products industry. No other conference brings together digital tech with natural/organic brands to optimize profits and community building.

NatchCom is hands-on, interactive, and will help Natural brands and professionals dominate the digital universe, today and into the future. Register now with your Compass Natural discount and stay tuned for more information as NatchCom brings the Natural/Organic industry the best thinkers and doers in tech and food!

First speakers just announced and more to come!

Jabari Sykes, Ricardo Varela, Betsy McGinn, Steve Hoffman

UFC × Trifecta

UFC®, the world’s premier mixed martial arts organization, today announced a new, multi-year marketing partnership with Trifecta Nutrition, the nation’s largest all-organic meal delivery service. Under the groundbreaking new agreement, Trifecta becomes UFC’s first-ever “Official Meal Delivery Partner”, creating a brand-new sponsorship category for UFC. In return, Trifecta will have a branded presence at the UFC Performance Institute®, the state-of-the-art athlete training facility in Las Vegas, and an activation presence at UFC’s live events. UFC and Trifecta will also collaborate on a co-branded video series and social media campaigns, and Trifecta will utilize UFC branding to create custom delivery boxes and to promote national sweepstakes for UFC events.

“We’re excited to bring Trifecta on board to create a new partnership category for UFC,” said Paul Asencio, UFC Senior Vice President, Global Partnerships. “Meal delivery is a rapidly growing market, and the quality meals and industry leading service Trifecta provides can benefit both fitness-conscious athletes and everyday consumers.”

“UFC is the ideal partner to help us evangelize clean eating and further spread the word about the weight management advantages of healthy meal prep and meal delivery with Trifecta,” said Greg Connolly, Trifecta Co-Founder & CEO. “We have the opportunity to showcase our true value to the fans of UFC with some of the exciting programs we are rolling out together in the coming months.”

UFC and Trifecta first collaborated in November 2017 for UFC® 217: BISPING vs. ST-PIERRE at Madison Square Garden, where the companies unveiled a co-branded training and nutrition video featuring former UFC bantamweight champion Cody Garbrandt. Garbrandt, one of Trifecta’s brand ambassadors, will next face UFC bantamweight champion TJ Dillashaw in a rematch for the UFC bantamweight title in the main event of UFC® 227: DILLASHAW vs. GARBRANDT 2, live on Saturday, August 4, from STAPLES Center in Los Angeles.

In addition to Garbrandt, Trifecta boasts an impressive roster of athletes and celebrities such as “Fittest Man on Earth” Rich Froning, actor Liam Hemsworth, Wonder Woman/Justice League actor and CrossFit star Brooke Ence, and Detroit Lions tight end Luke Willson, along with more than 130 additional NFL players, celebrities and celebrity athletes.

About UFC®

UFC® is a premium global sports brand and the largest Pay-Per-View event provider in the world. Celebrating its 25thAnniversary in 2018, UFC boasts more than 284 million fans worldwide and has produced over 440 events in 22 countries since its inception in 1993. Acquired in 2016 by global sports, entertainment and fashion leader Endeavor (formerly WME | IMG), together with strategic partners Silver Lake Partners and KKR, UFC is headquartered in Las Vegas with a network of employees around the world. UFC produces more than 40 live events annually that consistently sell out some of the most prestigious arenas around the globe, while programming is broadcast in over 160 countries and territories to 1.1 billion TV households worldwide in 40 different languages. UFC FIGHT PASS®, a digital subscription service, delivers exclusive live events, thousands of fights on-demand and original content to fans around the world. For more information, visit UFC.com and follow UFC at Facebook.com/UFC, Twitter, Snapchat and Instagram: @UFC.

About Trifecta

Trifecta is the nation’s largest all-organic meal delivery service founded with a bold mission – to get America back into shape. Eliminating shopping, cooking and cleaning by delivering fully cooked meals directly to customers’ doors in all 50 states, Trifecta’s food is the highest quality in the industry and uses 100% USDA Organic, Gluten, Dairy and Soy-Free ingredients that are never frozen, and Wild Caught/Grass Fed. All their food arrives in a refrigerated case, vacuum sealed and ready to eat. Trifecta offers meals in four categories to meet everyone’s needs including Paleo, Vegan, Clean Eating and Classic Meal and an A La Carte section that operates more like an online grocery store deli. Trifecta is a Title Sponsor of Team USA Weightlifting and the CrossFit Games, teaming up with CrossFit, Inc. to combat chronic disease. Their app “Trifecta – Fitness, Nutrition and Tracking” is the first time an all-in-one solution for people track their food and performance right from their smartphones utilizing Trifecta’s food database 5+ million food items. For more information on Trifecta, visit trifectanutrition.com, download their nutrition app at www.trifectanutrition.com/app and follow them at facebook.com/trifecta meals, @trifectasystem on Instagram and Twitter, or subscribe to them on YouTube at Trifecta.

Princeton University’s Vertical Farming Project

New Vertical Farming Initiative will Provide Cutting Edge Scientific Educational Opportunities for Elementary Students and Enhance School Farm to Cafeteria Program 

As Spring weather FINALLY arrives on the East Coast and gardeners and farmers eagerly await the planting season, Hopewell Elementary School Students in New Jersey have been enjoying fresh, organic produce they grow indoor all year

Princeton, NJ: Princeton University’s Vertical Farming Project announced they will partner with Hopewell Elementary School in Hopewell, New Jersey to develop their vertical farm-to-cafeteria program.

Fifth grade teacher at Hopewell Elementary, Helen Corveleyn oversees the school’s outdoor garden beds, six indoor vertical hydroponics towers and has been instrumental in their new vertical farming initiative partnership with Princeton. Corveleyn will work closely with Princeton University’s Dr. Paul Gauthier, founder and director of the Princeton Vertical Farming Project to develop the program at the elementary school. The on-site, indoor classroom will be fully functioning in September 2018 and will allow preschool through fifth grade kids to mirror Princeton’s program while providing kids with fresh, organic produce for lunch and an invaluable introduction to hands on, cutting edge scientific development.

The Princeton Vertical Farming Project focuses on the sustainability and energy efficiency of vertical farming as they study production rates of hydroponic engineering systems along with marketing and economic feasibility. Gauthier says, “Two of the main challenges that vertical farms are facing revolve around awareness and data sharing. Through establishing a resonant collaboration with the Hopewell Elementary School, the Princeton Vertical Farming Project hopes to educate new generations about the benefits of vertical farming, and to inspire them to expand their knowledge through the application of new, groundbreaking research and technologies, which the farm has been producing. Furthermore, this collaboration will create citizen science datasets, which  will contribute to the improvement of the vertical farming field as a whole. By inspiring students today, we hope to shape the future of farming and reduce human impacts on the environment.”

Room to Grow–Princeton Vertical Farming Project Video:

https://www.youtube.com/watch?time_continue=80&v=zzXkrIuzslY

Elementary students and teachers have embraced the homemade, nutritious lunch options infused with organic ingredients served in Hopewell Elementary’s cafeteria. Their community is excited for the new vertical farming initiative with the goal of featuring 100% of the lettuce in the cafeteria grown at the school. Additional vegetables and herbs will be grown, harvested and featured as well. Principal David Friedrich’s passion for locally sourced, homemade, organic food for his students is evident in the Organic Menu offered at Hopewell. The menu is now in its third year and has seen a 50% increase in participation from the start. Principal Friedrich says, “At Hopewell Elementary School, we are thrilled to expand the vertical farming initiative which reinforces our commitment to sustainability. As the first public school in New Jersey to offer an organic menu featuring homemade entrees, we will now be able to prepare more nutritious meals infused with our own vegetables and herbs grown and harvested by students. The project also supports hands-on, relevant and high-quality science instruction aligned to Next Generation Science Standards.”

Dr. Thomas Smith, Superintendent of Schools, remarked, “Lead by Mrs. Corveleyn and Principal David Friedrich, the Hopewell Elementary School has been a driving force in our district-wide sustainability efforts. The vertical farming project has captivated the interest of students and staff. By bridging the gap between science and nature, students can observe the real-life connection between farming and food by seeing what is necessary to grow and produce the food we eat. An important part of this project is that virtually all of the food grown in the vertical farm will be used in our school lunches.”

Children respond to living organisms in the classroom with excitement and passion. Typically in an elementary setting, animals and insects are a wonderful way to promote living organism studies, but at Hopewell Elementary School, they have captured a unique Next Generation Science Standards (NGSS)–aligned curriculum that is plant-based and integrates both life science and chemistry. Corveleyn remarks, “No child is too young to understand hydroponics. The bottom line is, kids love planting something they know they can eat! Creating an opportunity for sustainable gardening for the future at a young age makes hydroponics not just a buzzword, but a way of life.”

Hopewell Elementary secured several grants to sustain the vertical farming project:

Sustainable Jersey / New Jersey Education Association ($10,000)

BASF Corporation ($5,000)

Hopewell Valley Education Foundation ($4,400)

Hopewell Elementary School PTO ($7,000)

Photo credit, David Friedrich. Additional photos avaiable upon request.

EPA TO CLEAN CONTAMINATED GROUNDWATER

The U.S. Environmental Protection Agency (EPA) has finalized its plan to clean up contaminated groundwater in the eastern area of the Old Roosevelt Field Contaminated Groundwater Area Superfund Site in Garden City, N.Y. A treatment process will be used to remove trichloroethylene (TCE) and tetrachloroethylene (PCE) from groundwater, thereby reducing potential threats to people’s health. The cleanup is estimated to cost approximately $13.14 million.

BERNARDUS LODGE & SPA

From bourbon & barbeque to grape stomps and lavender harvest, BERNARDUS LODGE & SPA announces its Annual Line Up Of Edibles, Events & Culinary AdventureS

 

No culinary stoned unturned in this annual lineup, which spans a salute to the Lodge’s annual lavender harvest to an evening of sheer decadence focused on the world’s top treasures. Back by popular demand, chef Cal Stamenov’s 4th Annual Craftsmen Exchange (October 27) delivers a culinary cache of local artisans, cheese mongers and fungi foragers for a convivial afternoon. 

 

EPICUREAN PLAYGROUND

Carmel Valley is a unique microclimate delivering optimum conditions for growing grapes, lavender, fruit and a litany of obscure herbs and vegetables. Tucked into 28 fragrant acres of lavender, olive orchards and vineyards with sweeping Santa Lucia Range views, Bernardus Lodge & Spa savors the seasons with an enviable larder of on-property organic gardens paired with a back pocket of foragers, farmers and fishermen answering chef Cal’s call. Just 10 miles inland from the Pacific, the lodge features 73 luxurious guestrooms, including the 2016 debut of 14 exclusive guest suites and villas crafted from the ground up. Key perks include the award-winning Lucia Restaurant & Bar, guestrooms with alfresco rain showers, butler services, complimentary Mercedes-Benz convertibles, the 5,200 sq., ft., Spa at Bernardus and a three-to-one staff ratio.

 

2018 EVENTS

Exhibition Kitchen Dinner: 2nd Annual Chicken & Brisket

Thursday, March 8, 2018

6:30 pm

$75 per person, plus tax & gratuity

Back by popular demand, this festive event begins with a welcome reception on the Harvest Terrace with live music and Southern inspired specialty cocktails hosted by Lost Spirits. Then step into the Harvest Room Exhibition Kitchen by Sub-Zero and Wolf as Chef Cal takes a spin on comfort food with smoked Wagyu brisket and organic fried chicken showcased in three distinct styles paired with select wines from the award-winning cellar. Seating is limited and reservations are required.

 

Spring Equinox at The Spa

Tuesday, March 20, 2018

8:30 am – 6:30 pm

Included in service pricing.

Renewal is on tap at the luxurious 5,300 sq., ft., Spa at Bernardus. Choose from an array of seasonal services including massage, bodywork and facials and then extend the spa day with our complimentary Spring Equinox activities including restorative yoga, Bernardus wine tasting and soap making demonstration. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Spring Solstice events.

 

Bourbon & Barbeque

Saturday, March 17, 2018

3:00 p.m. – 4:30 p.m.

$55 per person, plus tax & gratuity

Move over California red and make way for Kentucky Gold! Enjoy a spirited afternoon with select small bites, smoked treats, sweet and savory chicken waffles and chef Cal’s signature smooth culinary moves paired with a single-barrel, rye and small batch bourbons from an eclectic line up of producers across the United States. 

 

Easter Brunch

Sunday, April 1, 2018

11:00 am – 3:30 pm

Adults $88, Children 5-12 years old $35, plus tax & gratuity

Tap off steam with a Children’s’ Ester Egg Hunt (11:30 a.m. – 2:00 p.m.) backed with a culinary cornucopia of spring’s best. The traditional grand brunch includes grilled organic vegetables, naturally-raised meats, farmhouse cheeses and sinful fresh fruit tarts, the majority of ingredients culled from chef Cal’s organic on-site gardens.

 

Mother’s Day Brunch

Sunday, May 12, 2018

11:00 am – 3:30 pm

Adults $88, Children ages 5-12 $35, plus tax & gratuity

Celebrate mom in all her glory with an afternoon at the Lodge, backed with stunning brunch buffet prepared by Chef Cal and his culinary team.   Highlights include a sushi and seafood bar, local organic vegetables, naturally-raised meats, farmhouse cheeses and traditional brunch desserts. Accented by a classical harpist, the atmosphere will pamper the entire family with an afternoon of world-class service and cuisine.

 

Memorial Day Barbeque

Monday, May 28, 2018

12:00 pm – 2:30 pm

Adults $45, Children ages 5-12 $20, plus tax & gratuity

Fire up the barbeque for a day of play in sun-drenched Carmel Valley. Enjoy live music at Lucia Restaurant & Bar paired with a lip smacking barbeque featuring free range chicken, natural Angus beef, smoked Caggiano sausages, country potato salad, organic green salad and the ultimate American sidekick, corn-on-the-cob.

 

Father’s Day Barbeque, Beer & Bocce

Sunday, June 17, 2018

12:00 p.m. – 2:30 p.m.

Adults $45, Children ages 5-12 $20, plus tax & gratuity

Ah, bocce with a bourbon in hand, what more could dad ask. Settle in for an afternoon of family activities served with a side of delicious barbeque. The summer alfresco celebration includes savory free range chicken, natural Angus beef burgers, artisan sausage and plenty of garden greens from chef Cal’s organic garden.

 

Summer Solstice at The Spa

Tuesday, June 21, 2018

8:30 am – 6:30 pm

Included in service pricing.

The longest day of the year symbolically fires up passions and heats up hearts to the potential of life that abounds. Choose from our array of new seasonal services including massage, bodywork and facials and extend the spa day with complimentary Summer Solstice activities including a guided hike through Garland Ranch, tarot card readings and poolside Bernardus wine tasting. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Summer Solstice events.

 

4th of July

Tuesday, July 4, 2018

12:00 pm – 2:30 pm

Priced off Menu

Embrace America’s independence with live music and Lucia’s Restaurant & Bar’s alfresco setting complete with zenith-of-summer dishes and artisan cocktails inspired by our country’s biggest break up. Sunshine, bocce and a bust-out line up of luncheon treats await.

 

Chef Cal’s Summer Garden Tour

Every Saturday Memorial Day weekend through August (excluding August 25)

12:00 p.m. – 1:00 p.m.

Complimentary to Lodge Guests

Bees, beets and Brussel sprouts, oh my! Join chef Cal and garden guru Mark Marino for an informative walk through the Lodge’s three-acre organic herb, flower and vegetable gardens – as well as a visit to Bernardus’ legendary Italian honey bee.   This heady experience is certain to pique palates as many of the day’s pick are showcased on Lucia Restaurant’s daily menu.

 

Lavender Harvest Celebration

Saturday, July 14, 2018

11:00 am – 2:00 pm

$105 per person, plus tax & gratuity

Tucked throughout the Lodge’s 28-acres of lush olive trees, rosemary and rose gardens lie more than 1,000 lavender plants in full bloom. Provence in Carmel, this event is certain to please anyone who loves the scent of lavender. Glass of rosé in hand, stroll Chef Cal’s abundant organic garden and lavender beds with horticulturist Mark Marino; experience the new informative bee talk and honey tasting and slide into a unique grand lavender inspired buffet lunch with ingredients culled from our garden and vineyard. Space is limited and reservations are required.

 

Rose Soiree

Saturday, July 28, 2018

12:00 p.m. – 2:00 p.m.

$75 per person, plus tax & gratuity

It’s rose all day as Bernardus Lodge raises a rosy-hued glass to summer’s favorite buzz. Set in the blossoming Rose Garden, this is the event for flowing dress wear and big brimmed hats. Sip and saunter with a selection of rose wines, canapes, a seafood bar and seasonal fresh desserts.

 

Heirloom Tomato Lunch

Saturday, September 2, 2018

11:00 am – 2:00 pm

$115 per person, plus tax & gratuity

It’s tomato time in Carmel Valley as Chef Cal celebrates the grand fruit in a variety for formats this fall. Sip a Bloody Mary while shucking oysters alongside local farmers Dick and Bonnie Swank of Swank Farms as they guide guests through over multiple varieties of their certified organic heirloom tomatoes. After an alfresco reception, step into Lucia Restaurant for a garden inspired lunch buffet featuring Tomato Ratatouille, Carmel Valley gazpacho, roasted free range Sonoma chicken and natural prime beef. Space is limited and reservations are required.

 

Labor Day

Monday, September 3, 2018

12:00 pm – 2:30 pm

Priced off menu

The rustic ranch-chic design of Lucia Restaurant & Bar blends with a sunny Carmel Valley vibe with alfresco seating, warm hospitality, and vineyard views. Enjoy live music, dishes highlighting the start of fall while our cocktail artisans serve up autumn inspired specialty hand-crafted cocktails.

 

Autumn Equinox at The Spa

Saturday, September 22, 2018

8:30 am – 6:30 pm

Included in service pricing.

From guided hikes to holistic wellness experiences focused on balance, The Spa at Bernardus Lodge rejuvenates the entire being-mind, body and soul. Fall is considered the season of stability, a time in which one restores equilibrium to their life. Choose from our array of relaxation services including massage, bodywork and facials and then extend the spa day with complimentary Autumn Equinox activities including henna art, cold pressed juice bar and vino & vinyasa. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Autumn Solstice events.

 

3rd Annual Barbeque & Grape Stomp

Saturday, October 6, 2018

1:00 pm – 3:00 pm

$85 per person, plus tax & gratuity

Pay homage to the Carmel Valley annual grape harvest with a traditional grape stomping and Bernardus Winery barrel tasting backed with savory barbeque oysters, live country music and a family-style barbeque lunch. Celebrate the 2018 vintage firsthand in Ingrid’s Vineyard with winemaker Dean DeKorth and vineyard manager Matt Shea as hosts. Space is limited and reservations are required.

 

4rd Annual Craftsman Exchange

Saturday, October 27, 2018

12:00 pm – 2:00 pm

$75 per person, plus tax & gratuity

An annual favorite saluting a cache of culinary superstars including seaweeds farmers, craft cheese mongers, heirloom fruit enthusiasts, local beer artisans, bee keepers, fungi foragers and wine producers for a convivial showcase of flavor and style. Enjoy a casual Carmel Valley vibe in a sophisticated setting where alfresco seating, warm hospitality, and vineyard views are paired with tastes throughout.   Space is limited and reservations are required.

 

Thanksgiving Day Buffet

Thursday, November 22, 2018

11:00 am – 3:00 pm

Adults $95, Children ages 5-12 $32, plus tax & gratuity; children 5 years and younger are complimentary. Traditional Thanksgiving favorites accented with Chef Cal signature cuisine.

 

Thanksgiving Dinner

Thursday, November 22, 2018

5:00 pm – 9:00 pm

$135 per person, plus tax & gratuity

An innovative four-course tasting menu combining intimate fireside seating overlooking breathtaking mountain and vineyard views.

 

4th Annual Pure Decadence Event

Thursday, December 13, 2018

6:30 pm

$350 per person, plus tax & gratuity

It’s tough at the top! Indulgence hits a high note at the annual event that continues to wow palates and literally blow minds. Celebrate the world’s top culinary treasures as the evening kicks off with caviar and a glass of champagne or black truffle martini and behind the scenes stroll into Chef Cal’s award-winning kitchen for savory bites right “off the line.” On tap are winter’s most decadent delights: France’s black truffles, Maine’s lobster, ranch-raised Wagyu beef and locally foraged golden chanterelles. Chef Cal combines these inspiring ingredients with rare wines from around the world to create the ultimate winter menu. The tasting menu exemplifies how luxury ingredients can be preserved, reinterpreted and crafted into sophisticated dishes. Seating is limited and reservations are required.

 

Winter Solstice at The Spa

Thursday, December 21, 2018

8:30 am – 6:30 pm

Price included in service.

The Winter Solstice is the start of the solar year and a significant time of ritual, reflection and renewal. Choose from the Spa at Bernardus Lodge’s award-winning array of relaxation services including massage, bodywork, facials or salon services and extend the spa day with complimentary Winter Solstice activities including holiday cookie and cider hour, wine tasting, fire dancers and starlight swim. Note: A minimum 50-minute service must be booked in order to enjoy the spa facilities and Winter Solstice events.

 

Christmas Eve Dinner – Monday, December 24, 2018, 5:00 pm – 9:00 pm

Christmas Day Dinner – Tuesday, December 25, 2018. 4:00 pm – 9:00 pm

$145 per person, plus tax & gratuity

An innovative four-course tasting menu celebrating the season with intimate fireside seating overlooking breathtaking mountain and vineyard views.

 

New Year’s Eve Dinner

Monday, December 31, 2018

5:30 pm – 9:30 pm

$195 per person, plus tax & gratuity

Ring in the New Year with a sinful six-course tasting menu showcasing chef Cal’s culinary prowess. Focused on healthy, seasonal fare, the menu reflects on the ultimate pleasure of what exceptional dining does for your soul.

 

New Year’s Day Brunch with Live Music

Tuesday, January 1, 2019

11:00 am – 2:30 pm

Price off Menu

Enjoy live music with a backdrop of a fresh New Year and sumptuous brunch.

 

BACKSTORY

Perennially recognized by discerning readers of Travel + Leisure’s “World’s Best Resorts” and Conde Nast Traveler’s “Top Resorts” and as well as a Wine Spectatoraward recipient (2001-2017), this Forbes Travel Guide Four Star property has long set the gold standard for wine country vacationing.   Reopened after a full resort renovation in 2015, Bernardus Lodge & Spa is set on 28 pristine Carmel Valley acres awash with vineyards and lavender and boasts 73 luxurious guestrooms, suites & villas, the signature Spa at Bernardus Lodge, award-winning Lucia Restaurant & Bar, a junior Olympic size swimming pool, a hilltop adults-only infinity Jacuzzi, an alfresco croquet and bocce court, two tennis courts and 4,300 sq. ft. of meeting space.  Woodside Hotel Group, an operator of a portfolio of distinguished independent luxury properties throughout Northern California, is the management company for the property. 

 

For information, visit www.bernarduslodge.com.

Abu Dhabi x World Ocean Summit 2019

Government of Abu Dhabi Announced as Host of World Ocean Summit 2019.

This year’s World Ocean Summit, held in Playa del Carmen, Mexico, has brought together over 500 leaders from the private sector, civil society and government to explore the development of a sustainable ocean economy through innovative financing and technologies as well as bold new efforts to implement the world’s sustainability commitments. It is the largest World Ocean Summit yet, and underscores The Economist Group’s doubling down on this topic, in no small part through announcing the launch of the World Ocean Initiative, an effort that will translate the momentum and focus of the World Ocean Summit into a year-round programme on the ocean that leverages the full capabilities of The Economist Group.

Carrying this momentum forward, The Economist Group is pleased to announce the Government of Abu Dhabi as the host of World Ocean Summit 2019. Abu Dhabi has a close relationship with the ocean, through its history as a centre for pearl diving, its resilient coral reefs and its mangroves sea grass meadows that provide valuable services in the face of climate change.

Bringing the World Ocean Summit to Abu Dhabi presents a unique opportunity to amplify the conversations on the sustainable development of the ocean in the Middle East and the wider region, and equally provides a platform for Abu Dhabi to share its innovative approaches to conservation, and developing a vibrant and sustainable ocean economy, with the rest of the world.

The challenges facing the ocean are global, and the World Ocean Summit 2019, which will be held March 5th-7th, will bring the bold discussions and diverse audiences that characterise the World Ocean Summit into a new part of the world, and host stimulating conversations on the topics of ocean financing, governance and innovation. A key priority for World Ocean Summit 2019 will be to foster greater cooperation and collaboration between different groups, and to serve as a bridge between the development of economic policies and protecting the marine environment. It intends to build a truly global community for the creation of a sustainable ocean economy. Through the World Ocean Initiative, The Economist Group will build a programme of work across these topics and themes throughout 2018 to ensure that we continue to play a role in fostering progress against the global community’s commitments on the ocean.

 

To know more about World Ocean Summit 2019 in Abu Dhabi, watch video here.

Lakeith Stanfield x Ermenegildo Zenga

Critically acclaimed actor Lakeith Stanfield (Get Out, Atlanta, Come SundaySorry To Bother You, The Girl In The Spider’s Web) wowed viewers when he walked the red carpet at the 90th Annual Academy Awards ® wearing a custom-made sustainable tuxedo made by Ermenegildo Zegna Couture. The look was styled by Michaela Erlanger and worn in support of Suzy Amis Cameron’s Red Carpet Green Dress ethical fashion campaign.

The tuxedo is a navy Tussah Silk, which is sturdier than cultivated silk. Typically gathered in the jungle from cocoons of wild silk moths, the silk is found in a natural state with minimal human intervention and very little invasion to the process. For this reason, unlike a silk yarn produced with greater mechanical interventions, the yarn of Tussah silk features irregularities creating a rich texture, typical of wild, natural breeding.

In 2009, Amis Cameron created Red Carpet Green Dress with the goal of creating awareness for the importance of sustainable practices in fashion.  Each year, Red Carpet Green Dress works with international designers to create sustainable eveningwear to showcase during the Academy Awards®.

To qualify as a Red Carpet Green Dress eco-conscious garment, each piece must either be made from recycled, organic or repurposed materials, use hand-made detailing or incorporate natural dye processing – always with a focus on minimal negative impact on the environment, and environmentally and socially responsible design.

Also supporting the sustainable lifestyle are RCGD 2018 partners, TESLA and Absolut Elyx. Absolut Elyx is a company that is built on the principles of quality, integrity and true craftsmanship. Every copper purchase in the Elyx Boutique, allows the luxury vodka company to provide safe water to more than 100,000 people worldwide with the help of Water for People.

It is because of their help along with annual contests that financial security can be provided to MUSE School CA. MUSE School CA is an environmental non-profit educational organization Amis Cameron founded in Calabasas, Calif. with her sister Rebecca Amis. This assistance enables students to access a transformative educational experience. MUSE School CA ensures smaller class sizes, personalized instruction and learning practices; all set within an inspiring and beautiful campus. Through these key elements, MUSE School CA paves the way in creating leaders of the future.

 

 

For more information:

www.museschool.org.

http://www.redcarpetgreendress.com

 

 

FOOD SAFETY TIPS

11 food safety tips to pack for spring break

Whether you spend spring break partying in a city, exploring a different country or getting some R&R at home, don’t let food safety take a vacation. “Spring break is the perfect time to make memories with family and friends and Stop Foodborne Illness wants to make sure it’s the FUN MEMORIES that fill up your social media,” says Stop Foodborne Illness CEO, Deirdre Schlunegger.

Maintaining basic food safety standards, like washing hands, and adding some travel-specific practices is the best way to ensure foodborne illness won’t interrupt a fun getaway. Check out the Stop Foodborne Illness top tips for food safety during spring break.

All-inclusive resorts have many perks; they are touted as safer, more affordable, ideal for partying and usually include 24/7 buffets. Having unlimited access to food and drink is convenient, but can be potentially dangerous. Buffets serve large amounts of food over long periods of time, meaning there are more opportunities for food to not be kept at consistent, correct temperatures. Additionally, everyone shares the same serving utensils, increasing the risk of spreading pathogens. Since many all-inclusive resorts also have sit-down dining options on site, Stop Foodborne Illness recommends avoiding the buffet when possible and following these tips when it’s not.

• There’s always the possibility that food has not been held at proper temperatures – cold foods (salads, cold cuts, dressings) should be cold and hot foods (soups, meats, fish) should be hot. Any food that’s served at room temperature, and isn’t supposed to be, is within the temperature “danger zone” where bacteria can thrive.

• If you’ve gotten away to a warmer climate, remember the one-hour rule. Any perishable foods that have been sitting out beyond one hour when the temperature is higher than 90° F, is not safe to consume. (It’s 2 hours, if the temperature is below 90° F.)

• Another source of contamination is when food is mishandled by people with unclean hands. If you see something, say something. Don’t assume anything. And, of course, after a day’s activities, be sure to wash your own hands before eating.

• Fresh fruit and vegetables from the buffet can be a great poolside snack but don’t forget to wash and peel the tasty treat before eating. If you’re in an area with unsafe water, wash the produce with bottled or filtered water.

Eating and drinking can be some of the best things about travelling abroad. While “going local” is a delicious way to experience a new cuisine, it can also be an easier way to contract foodborne illness. Stop encourages travelers to be adventurous, but smart when it comes to consuming food in different countries.

Street food is a great way to experience local culture, but often, stalls don’t have the same hygiene standards as restaurants that cater to tourists. Stop Foodborne Illness recommends being aware of this difference and making wise choices when enjoying dishes from local restaurants or street stands.

• Avoid establishments where the food handlers don’t practice good hygiene, such as tying back their hair, wearing protective gloves and having clean hands and fingernails.

Be selective when choosing foods. Avoid raw milk and raw milk cheeses, and other raw foods—including undercooked meat and seafood, and uncooked vegetables —as well as foods that require a lot of handling before serving.

• Be extra cautions when visiting a remote destination. Turn up the food safety dial a notch; even though you may enjoy certain foods and beverages at home—like rare meat or runny eggs—it’s better to avoid questionable foods while in a different country. (Being sick in a language you don’t know can really complicate matters.)

As they say, half the fun is getting there! When you’re road tripping, in a rental or hopping on a plane, make sure you arrive at your destination safely with safe snacking habits.

• Sanitize tray tables, seat armrests and door handles with an 60% alcohol-based wipe. These frequently touched areas are generally made of plastic, a nonporous material that allows germs to live on longer, and have a higher risk of spreading foodborne illness.

• Keep food out of the danger zone. Make sure cold food stays cold—at or below 40°F—by packing it in coolers with frozen gel packs or ice. Stop Foodborne Illness suggests packing beverages in one cooler and perishable foods in another since you are likely to grab beverages most often while on the road. Since hot food needs to stay hot—at or above 140°F, Stop Foodborne Illness suggests passing on hot foods and opting instead for peanuts, and other nuts (including nut butters), jelly, crackers, chips, dried fruit, baked goods such as cookies or muffins, granola bars, popcorn, and whole fresh fruits like bananas, apples, and oranges.

• Rinse all fresh produce under running tap water (and patting it dry) before packing it in a cooler, including produce with peel-away skins or rinds. Follow this checklist to make sure coolers are packed properly.

Not going anywhere? Enjoy a relaxing staycation at home but don’t let your food safety practices go on a break. The best way to prevent the spread of foodborne illness is to continue following proper food safety. Wash your hands for 20 seconds before handling food, cook food to a safe internal temperature and clean cooking equipment and surfaces after preparing raw foods. Visit website for more food safety tips.

About Stop Foodborne Illness

Stop Foodborne Illness is a national nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens by promoting sound food safety policy and best practices, building public awareness, and assisting those impacted by foodborne illness. For more food safety tips please visit here. If you think you have been sickened from food, contact your local health professional. You may subscribe to receive Stop Foodborne Illness e-Alerts and eNews here.

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