Now, on a more local note. Last fall, I had the privilege to attend TEDxMidAtlantic and hear Tony Geraci, The Director of Food and Nutrition Services in Baltimore City Schools, speak about what he is doing to make change right hear in Baltimore.

Check out below his inspiring talk from TEDxMidAtlantic last fall.

Last week I attended SHAG’s February event, The Business of Design—Part II. The panelists (pictured left to right) included: Jerry Litofsky, Ed Gold, Mike Lee and E. Rachael Baird. It was a very insightful conversation about how the economy, technology and process of design has changed more recently with the introduction of the internet and the modern computer. Below are just a few thoughts I scribbled down during the discussion:

• Our access to tools has changed.
• We, as designers, are crafting an experience.
• Designing is about solving the core problem.
• What are you trying to say?
• Think of the user and audience. What appeals to them?
• The idea of concepts comes from advertising agencies.
• Democratization of design.
• The technology being invented today is driving towards simplicity and removing the “computer” visual component.
• Mike Lee brought siftables and a One Laptop per Child to demo.

Next month, SHAG’s event will be a demo at Typecast Press. For all you letterpress fans out there—hope to see you next month!

I’ve been watching The Future of Food tonight on Hulu and its been very eye-opening to learn about the history of farming and how our food production has changed drastically in the past 50 years. Check it out to learn more about farm subsidies, patents, seeds, genetic engineering, genetic diversity, lawsuits, research and the agro-bio-tech industry. It’s insightful (and frightening!) to learn about how our main food crops (corn, soybeans, cotton, wheat, etc.) are grown and how large corporations have so much power over the farmers and researchers. You vote every time you purchase something at the grocery store or buy from farmer’s markets, CSA’s, etc.—think about it! How do you vote for your food?

Recently, I made this delicious vegan broccoli tofu quiche recipe from VegWeb. I wanted to share this recipe with you because it has such a great texture—so similar to eggs—that I think anyone would enjoy this dish. I used a spelt flour crust, firm tofu, nutritional yeast flakes, extra garlic and brushed the top with olive oil right before it came out of the oven. You could even sprinkle the top with parmesan cheese if you wish. Above is the result of the finished quiche—beautiful enough to take to a potluck!

What’s a recipe you make that is so good that no one would be able to tell that it’s vegan?

I’ll admit it—I really don’t like salads. It’s not that they don’t taste OK— it’s just that they don’t fill me up and seem so boring, bland and unappetizing. Well, it could just be MY salads, but regardless.

So, when I actually made a salad that I liked, I couldn’t resist sharing it with you!

This recipe is inspired by my friend Gina. At her wedding, she had a delicious salad that I actually crave to this day. So, here’s the ingredients for my version (include as little or as much of each as you like):

• Sweet Baby Lettuces
• Grape Tomatoes
• Shredded Carrots
• Your Favorite Trail Mix (I got one with pistachios, walnuts, pecans, cranberries, cherries, and raisins)
• Croutons
• Feta
• Cranberry Vinaigrette

I heated up the trail mix on the stove with a little sugar and butter until it got nice and warm and slightly caramelized. Then, I mixed all the salad ingredients together and tossed with the dressing. This salad is the right combination of sweet and savory. Give it a try! Let me know what you think.

What’s your favorite salad?

Back in college, I took a course on the History of Design and we created patterns inspired by Christopher Dresser (posted above). I had fun with this project (and definitely needed the Illustrator practice!) and so when I heard that SHAG’s latest event: Truth, Beauty, Power: Christopher Dresser and the Origin of Modern Design was happening this month—I couldn’t wait to go. Dr. Bradford Braden, Dept. of Natural Sciences, Bowie State University was the presenter. A few things I learned about Dresser:

• He described himself as a botanist, artist, architect, inventor and ornamentalist.
• He wanted to (and did!) bring manufactured goods at a reasonable price into the common home.
• He insisted that his name “Dr. Dressers’ Design” be imprinted on the objects he designed (this happened during the early part of his career).
• Considered one of the first industrial designers—designing within the limitations and techniques of modern machines.
• Most of the work sold at The Art Furnishers’ Alliance was Dressers’ or was designed under his supervision. The Art Furnishers’ Alliance could be considered a modern day IKEA where items were sold at affordable prices and the furniture could be seen in an environment—the staff even wore period costumes!
• His work was very 2-dimensional allowing it to be easily reproducible at a price that could be afforded by the middle class.
• Good design must be beautiful and useful.

The best part of the presentation was the “show and tell” table—5 REAL Dresser pieces (part of Dr. Braden’s collection). Pictured below are 2 bowls, a print, a candlestick holder and an iron stand.

Are you a fan of Dresser? What do you like about his work?

I absolutely love sweet potatoes and am always trying to figure out different ways to pair them with foods. So, tonight I found this great recipe on Eating Well called Black Bean-Smothered Sweet Potatoes. I decided to give it a whirl. I cooked the sweet potatoes in the oven Sunday night to save time (I find they cook much better in the oven than the microwave) and when I got home from work I was ready to start cooking. I heated up the bean, tomato and spices mixture and put some on top of the warm sweet potatoes and decided to pair it with some rice to make a complete, filling meal. So, I made simple brown rice with onions, cilantro, lime, tomatoes and salsa (its a quick shortcut to making food flavorful). As you can see the results of the sweet potato above turned out beautiful, and tasty as well!

Do you have any favorite sweet potato recipes? Do share!

Do you have a favorite cookbook?