dICEd Blog Listing

The problem was warmer temperatures ( climate change, anyone? ), which allow the growth of a toxic algae and an abundance of green crabs. Algae aside, I am no marine biologist, and I was already...

Wild and domestic honeybees are responsible for more than 80% of the world’s pollination. While grains are primarily pollinated by the wind; fruits, nuts and vegetables are pollinated by bees. To put...

Danna developed an interest in hydroponic farming in an environmental science class on soils in college. After graduating with a degree in psychology, she knew she wanted to work with plants and...

I recently hosted a demonstration at an ICE First Friday in which I taught the class how to make ceviche. Now, you don’t need to use trim to do it. Ceviche can definitely warrant buying top quality...

Chef Barry tours AeroFarms. AeroFarms’ patented, sustainable growing system is designed for fully controlled growing environments adapted to each product. This optimized growth allows for a speedy...

There is one dish that I have been using for years that I didn’t realize was re-using potential waste: my lobster Bolognese. This is a very popular dish I served at my previous restaurant, Telepan,...

This all started when I worked with the legendary chef Alain Chapel in a small town outside of Lyon, France. Chef Chapel would personally cart the ingredients we used in his kitchen from the markets...

As chefs, we don’t always realize the hardship of not having access to food, let alone the ability to source fresh ingredients. You'd be surprised to learn how many urban and rural areas don’t have...

According to GRACE Communications Foundation, most of this refers to use of “virtual water” – that used in food production and transportation, energy, shopping habits and other lifestyle choices we...

This project made me think about my creative process, and the need to adjust last minute when creating a meal. Two examples come to mind. Recently, I helped Rick Moonen, a Las Vegas-based chef (and...

Bill and Evan chat about the conundrum of what comes first: the produce or the menu, as well as the potential edge that agricultural knowledge affords up-and-coming chefs. Bill: When did you first...

When we asked Chef Bill Telepan, ICE’s Director of Sustainability and Executive Chef of both acclaimed restaurant Oceana and national non-profit Wellness in the Schools, to share with us his culinary...