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June 16, 2009
Come enjoy the rich varieties of wine, cheese and hors d’oeuvres and hone your wine-tasting and cheese-pairing skills.As we show you summer entertaining ideas, enjoy the live jazz by Bruce Thomas, take in the elegant and stunning art pieces and meet the local artists, Lena Murray, John Frances Murray and John Shipman.
Come enjoy the rich varieties of wine, cheese and hors d’oeuvres and hone your wine-tasting and cheese-pairing skills.

As we show you summer entertaining ideas, enjoy the live jazz by Bruce Thomas, take in the elegant and stunning art pieces and meet the local artists, Lena Murray, John Frances Murray and John Shipman.


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June 10, 2009

Vegetarian Flavor Fest at Roots Market

Vegetarian Flavor Fest

This weekend Roots Olney & Clarksville will be having a Vegetarian Flavor Fest. Come sample some delicious food from

  • Rising Moon Pizza
  • Tofurkey
  • Quality Vegetarian
  • Amy’s
  • Daiya Cheese
  • Vega
  • Wolavers Beer
  • Divinity Vegan Naturals
  • and many more…

Compassion Over Killing will also be  handing out vegetarian information.

Plus you can enter to win Dinner for 2 at Great Sage!

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May 26, 2009

In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won’t go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore’s Dilemma, In Defense of Food: An Eater’s Manifesto) along with forward thinking social entrepreneurs like Stonyfield’s Gary Hirshberg and Polyface Farms’ Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it’s produced, who we have become as a nation and where we are going from here.

http://www.foodincmovie.com

Where it’s playing

  • Washington, DC: E Street Cinema - 6/19
  • Arlington, VA: Shirlington 7 - 6/19
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May 21, 2009

Summer Grilling Time!

With Memorial Day just around the corner its time to fire up the grill. Here are a few tips to make that cookout a little healthier.

via VEG Cooking

  • Try experimenting with tofu, seitan, and meat alternatives for your next cookout. Some brands to look for include Lightlife, Gardenburger, Yves Veggie Cuisine, Morningstar Farms, and Boca, which can all be found in the frozen-food section of most grocery stores. Worthington also has a large selection of canned faux-meat chunks that are perfect for making kebabs. They are precooked, so you only need to heat them for a few minutes.
  • Add some spice to your veggies with dry rubs and marinades. A dry rub is just a mixture of dry spices that you can rub onto tofu, portobellos, eggplant, or meat alternatives. Once you’ve rubbed in the spice mixture, cover the food tightly with plastic wrap and let it sit for an hour in the refrigerator to allow the flavors to penetrate.
  • Marinades are usually made up of oil, some sort of acid (like vinegar, wine, or juice from a citrus fruit), and fresh or dried herbs and spices. There is a wide variety of pre-made vegetarian marinades available in stores, but making your own is easy and fun. Try adding spicy dried chilies or chipotle peppers for a smoky flavor, or sweeten things up a bit with maple syrup, brown rice syrup, or agave nectar (available in most health-food stores).
  • Allow food to marinate for at least three hours but up to 24 hours for denser protein foods, like mock meats. Using a sealable plastic container or bag will allow you to shake food as it marinates without making a mess. Marinades can also be basted on the food as it grills.
  • What would a barbecue be without the traditional side dishes? Baked beans (sans the pork), coleslaw, and potato salad can be healthy additions to your meatless feast. The latter two can be made vegan by using a creamy, eggless mayonnaise like Vegenaise or Nayonaise.

VegCooking.com

Some more great Green Grilling Tips and Recipes via Planet Green

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Roots Market Honest Tea “Win A Jamis Bike” Sweepstakes Winner

We would like to congratulate Paul O’Haire, the Roots Market Honest Tea “Win A Jamis Bike” Sweepstakes Winner

photos to come

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January 6, 2009

Happy New Year!

Hope everyone had a safe and happy new year! Now that things have calmed down around here a little, I am going to try to keep the posts regular.
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December 13, 2008
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December 11, 2008
Great Sage Weekend Specials: Green Coconut Curry over Rice Noodles
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December 3, 2008
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November 21, 2008
Great Sage Weekend Specials nov. 22/23
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