Chicago
Eyebrow:
High Five: Madiem Kawa
Leader of the Park
Submitted by dsimmons on Fri, 11/20/2009 - 12:00am. If you see Madiem Kawa with a gang of kiddos around Washington Park, give her a high five.What can Washington Park offer visitors in late fall?
Madiem: Our red oaks, sugar maples, and Catalpas are really colorful in fall. The American linden is gold right now, and pretty still in winter, when you can really see the reddish hue of its branches. We've also got painted turtles and winter birds like cardinals - and I recently saw a red-tailed hawk.
Have you found anything interesting in your park cleanups?
Madiem: Oh my gosh, if you go through my Facebook account, you'll see that last March was especially bad. I took a photo of the trash because there was so much, including a machete. Plus, the usual chairs, tables, clothes, and bottles. We find everything but the kitchen sink in there, especially after the snow melts.
If you were a superhero, who would you be?
Madiem: I guess Nature Woman, or just someone with an eco-friendly cape. [Laughs.] I'd like to teach people how to get back to nature. When I take kids on a nature walk, they just love it. I think it's an instinct for everyone.
Madiem: Our red oaks, sugar maples, and Catalpas are really colorful in fall. The American linden is gold right now, and pretty still in winter, when you can really see the reddish hue of its branches. We've also got painted turtles and winter birds like cardinals - and I recently saw a red-tailed hawk.
Have you found anything interesting in your park cleanups?
Madiem: Oh my gosh, if you go through my Facebook account, you'll see that last March was especially bad. I took a photo of the trash because there was so much, including a machete. Plus, the usual chairs, tables, clothes, and bottles. We find everything but the kitchen sink in there, especially after the snow melts.
If you were a superhero, who would you be?
Madiem: I guess Nature Woman, or just someone with an eco-friendly cape. [Laughs.] I'd like to teach people how to get back to nature. When I take kids on a nature walk, they just love it. I think it's an instinct for everyone.
Top 10 Travel Promo
Submitted by ddiprima on Wed, 11/18/2009 - 12:00am.Select Display mode :
Image & Text
Eyebrow:
Eco Home Style
Wallflower
Submitted by dsimmons on Wed, 11/18/2009 - 12:00am. Just shy of finishing decorating your pad? Reserve some space for Binth's mod posters, like colorful prints of the Chicago skyline made from recycled paper and hand-mixed, nontoxic, water-based ink.Why Care?:
Using postconsumer recycled paper saves trees, and opting for water-based, low-VOC ink means fewer toxic chems flushing into waterways during production.
Whip It Up: Pumpkin Pie Martini
Pie R Squared
Submitted by dsimmons on Mon, 11/16/2009 - 12:00am. Wanna serve a killer cocktail to your circle of friends? This Biter-approved Pumpkin Pie Martini is your answer. Mixologist Brenda Matiase from The Bar at the InterContinental Chicago shared with us a smooth, sweet way to use up this season's pumpkins.Pumpkin Pie Martini
Serves 1
Ingredients:
(local and organic whenever possible)
Puree (makes enough for about 15 cocktails - you can refrigerate leftovers):
• 1 small pumpkin, 2-3 pounds
• 1/2 cup maple syrup
Martini:
• 1 1/2 oz Koval Vodka
• 1 oz Crème de Cacao
• 1/2 oz heavy cream
• 1 oz homemade pumpkin puree
• Whipped cream as garnish
To make the pumpkin puree, split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon. Place the two halves cut side down in a roasting pan along with a cup of water and bake the pumpkin until very tender at 350 degrees (about 90 minutes). Scoop the flesh out of each pumpkin half. Puree in a food processor fitted with a metal chopping blade, add one cup of maple syrup, and use as needed.
Pour all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass, lightly rimmed with fresh whipped cream (spread the whipped cream on a plate and dip glass in upside down - see photo).
Serves 1
Ingredients:
(local and organic whenever possible)
Puree (makes enough for about 15 cocktails - you can refrigerate leftovers):
• 1 small pumpkin, 2-3 pounds
• 1/2 cup maple syrup
Martini:
• 1 1/2 oz Koval Vodka
• 1 oz Crème de Cacao
• 1/2 oz heavy cream
• 1 oz homemade pumpkin puree
• Whipped cream as garnish
To make the pumpkin puree, split the pumpkin in half and seed it. Remove the stringy fibers by scraping the insides with a metal spoon. Place the two halves cut side down in a roasting pan along with a cup of water and bake the pumpkin until very tender at 350 degrees (about 90 minutes). Scoop the flesh out of each pumpkin half. Puree in a food processor fitted with a metal chopping blade, add one cup of maple syrup, and use as needed.
Pour all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass, lightly rimmed with fresh whipped cream (spread the whipped cream on a plate and dip glass in upside down - see photo).
Flair
Submitted by hfetter on Sun, 11/15/2009 - 1:33pm.Select display mode :
Image Only
Link Url for the Image:
Eyebrow:
DIY Clothes Repair
It's the Hard(s) Knock Life
Submitted by dsimmons on Fri, 11/13/2009 - 12:00am. Got clothes that look like you don't care for them a smidge? Instead of casting them off to Goodwill (which gets 1 billion pounds plus of clothing annually), polish 'em up at DIY Hards. It's got pay-as-you-go sewing machines (thread's included) and felt appliqués and letters for sale, and staff'll help with everything from patching a hole to making a new shirt out of an old dress.Why Care?:
Revamping old clothes instead of tossing them reduces the more than 9 million tons of textiles that end up in American landfills each year.
Eyebrow:
Botanic Garden
Petal to the Metal
Submitted by dsimmons on Wed, 11/11/2009 - 12:00am. Wanna get outside before fall speeds past you? Floor it to the Chicago Botanic Garden (even if it's on your bike).Why Care?:
In addition to conserving important plant species, the new center uses low-VOC paints and reclaimed tires on office floors, and gets energy from rooftop photovoltaic (solar) panels - plus, hoofing it outside instead of on a treadmill saves energy.
Milwaukee, 53202
I had family in from CA this month, and since there's way more to the Midwest than meets the coast-dweller's eye, I decided to retrace the path of one of our Chicago city breaks.
Permalink
Send to a FriendCleaning Guide Promo
Submitted by ddiprima on Tue, 11/10/2009 - 12:00am.What mode you want to use:
Image Only
Whip It Up: Lasagna Legume
Girl Sprouts
Submitted by dsimmons on Mon, 11/09/2009 - 12:00am. What's better than a frozen Thin Mint? Not much, but this hits the seasonal spot: sweet, creamy squash and pepper lasagna with a ginger kick - recipe, courtesy of the chef at organic-haven Sprout. No resource-intensive meat, no pasta - and we didn't miss a thing. Scout's honor.Lasagna Legume
Serves 6
Ingredients:
(local and organic whenever possible)
Directions:
Begin by creating a squash puree. Combine diced squash, white wine, vegetable stock, and half the garlic in a roasting dish. Roast 15-20 minutes at 350 degrees. Pour off and save excess liquid. Blend the remaining ingredients using a handheld mixer or food processor. Slowly add the excess liquid and continue mixing until it has reached a smooth consistency. Add the honey and ginger.
Next, heat a skillet over medium low and add the olive oil. Add the rest of the minced garlic and sauté until golden. Sauté the eggplant until lightly browned, and remove from pan. In the same pan, sauté the zucchini and peppers until just-cooked, and place on towels to absorb excess oil.
Begin by layering eggplant in a nonstick casserole dish. Next layer the vegetables. Then add a layer of the puree. Then add a layer of cheese. Repeat layers until you've used all ingredients. Bake at 350 degrees for 34-40 minutes.
Serves 6
Ingredients:
(local and organic whenever possible)
- 2 yellow squash (peeled, seeded, and diced)
- 1/4 cup white wine
- 1/4 cup vegetable stock
- 1 tsp minced garlic
- 1 Tb honey
- 1 tsp fresh ginger, grated
- 1 Tb extra-virgin olive oil
- 1 eggplant (thinly sliced)
- 2 zucchini (thinly sliced)
- 1 each: red, yellow, and orange pepper (julienne cut)
- 1 1/2 cup ricotta cheese (drain/press out excess liquid)
Directions:
Begin by creating a squash puree. Combine diced squash, white wine, vegetable stock, and half the garlic in a roasting dish. Roast 15-20 minutes at 350 degrees. Pour off and save excess liquid. Blend the remaining ingredients using a handheld mixer or food processor. Slowly add the excess liquid and continue mixing until it has reached a smooth consistency. Add the honey and ginger.
Next, heat a skillet over medium low and add the olive oil. Add the rest of the minced garlic and sauté until golden. Sauté the eggplant until lightly browned, and remove from pan. In the same pan, sauté the zucchini and peppers until just-cooked, and place on towels to absorb excess oil.
Begin by layering eggplant in a nonstick casserole dish. Next layer the vegetables. Then add a layer of the puree. Then add a layer of cheese. Repeat layers until you've used all ingredients. Bake at 350 degrees for 34-40 minutes.
