Comments for The French Broad

Comment on TIME TO BRING IT HOME – FOR EVERYONE by Mollie Curry

Mollie Curry — Sat, 14 Jan 2012 17:28:03 +0000

Wholesome food for everyone! Yes! Thanks for addressing this and working to ease the crisis.
How to make it accessible (affordable) is huge. Seems to me like encouraging/educating/supporting people to grow some of their own (especially vegetables) would really help with this. And it takes time. I had a great garden this year–and no job. I doubt that the amount it reduced my food bill was “worth it” financially if I had had a job. Or that I would have felt I had that much time to spend. Still, great joy and fresh, nutritious food came out of it. I give thanks to farmers, especially local ones. Local farmers who have figured out how to make a living selling sustainably-grown food affordably–I commend those who have and those who are trying.
And people like you, Mark, who are using their words and actions to draw attention to the issues and doing something about it.

Comment on GO – KITCHEN READY TRAINING by Wes McGee

Wes McGee — Sat, 14 Jan 2012 16:23:58 +0000

What a great program! I love to see private sector/non-profit driven programs such as this. This is innovative and creative and ties into the areas main industry sector (hospitality and tourism). As a member of a workforce development board in the triangle, I am always appreciative of initiative in this area. Kudos and wishes for much success. – Wes

Comment on GO – KITCHEN READY TRAINING by Claudia

Claudia — Sat, 14 Jan 2012 02:51:54 +0000

Hey Mark,
This is so cool. We are proud of you. This is life changing for many folks. Keep up the good work.

Comment on GO – KITCHEN READY TRAINING by Dan

Dan — Fri, 13 Jan 2012 18:57:37 +0000

Marko,
Congratulations on the launch of your new job and career in consulting. Project manager has a nice ring to it and fits well with the job descriptions in an article in the most recent Fast Company magazine. The article, titled “The Four Year Career”, re-stated Fast Company’s mantra that folks career-wise will need to remain ADAPTABLE to survive in today’s global economy. Using previous learnings and experiences but adapting them to new situations, or occasionally starting from scratch to acquire new skills will become the norm. I think your mind is already wired to think this way so more power to you. Congratulations on re-engineering your career path.
Dan

Comment on GO – KITCHEN READY TRAINING by bennie

bennie — Fri, 13 Jan 2012 04:03:59 +0000

I’m really proud of you. what you’re doing, what you’re part of right now is really important. you’re helping people through food, which is f****g awesome, and I’m so proud of you for keeping your chin up ( despite how painful and exhausting it can be at time) and staying strong.
bravo boomer, rock on
<3 <3 <3,
#2#1

Comment on GO – KITCHEN READY TRAINING by Tina

Tina — Thu, 12 Jan 2012 21:06:50 +0000

Congratulations!!

Comment on IRON by mark

mark — Thu, 12 Jan 2012 18:17:05 +0000

Hi Thomas,
I cannot remember where I purchased those pans, but I am guessing it was from a local restaurant equipment supplier. I bought 3 of them and have given one away. I use them all the time. The pan is made from cold-rolled steel, about 3/16″ thick. If you get one, first clean it well with very hot water and soap. Dry it well, place it in a 200 degree oven filled with vegetable oil to a depth of 1/8″. Let it “cook” for about an hour, turn the oven off and leave it in the oven over night. Repeat this a few times and again, if the pan begins to loose its cure.
The only other care it will need is to be sure to completely dry it after washing. If you don’t dry it, it will rust.

Comment on IRON by Thomas M.

Thomas M. — Tue, 03 Jan 2012 22:35:43 +0000

Where did the Paella Pan come from? Where can one be purchased?