The Vision: A Sustainable Restaurant
Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in French) shares his philosophy and vision. Recipes from the episode: Dungeness Crab and Fuji Apple with Curry Mayonnaise; Game Hen en Cocotte with Sweet Potato Bread; Cornmeal Fried Oysters with a Salad of Organic Greens and Lemon-Caper Aioli
Duration : 4 min 8 sec
We support Sustainable Schools International. Photographers George and Kari Grady Grossman, who adopted a son in Cambodia, are honoring his birthplace by helping to build Cambodia's education system back after 30 years of constant civil war. They want to make sure the schools can stay staffed with teachers, are managed properly, and are teaching students how to make a good living without stripping the nearby rain forests of resources. Learn how to support their efforts or similar efforts on http://www.dailygrommet.com.
http://www.independent.co.uk/news/business/sustainit/ Future technologies, and technology trends in an economic downturn examined in 3rd SustainIT podcasy, produced by The Independent, in ociation with BT
http://www.WatchMojo.com finds out about sustainable living and some cool new products that are sustainable but don't sacrifice style or design.
Emet is an engineer who moved to New Zealand 3 years ago but misses the strong communities of her home in Turkey. "Community" seems weak where she lives now, in Newtown, Wellington, so she tries to change things. Visit www.inspirationaltv.net
Sustainable Living student Mike Cook talks about our future with the Earth.
A documentary investigating waste disposal, recycling and green waste, looking into the factors and principles of it's sustainability. Produced in February 2008
