Black Hills for Blue Vervain
You've got until mid-April. That's when Blue Vervain (56 Park Ave., Manitou Springs) executive chef Rebecca Christensen plans to relocate to Hot Springs, S.D. The restaurant will be located inside Red Rock River Resort in the Black Hills, where the operation actually began in 2002.
Of leaving Manitou Springs, Christensen says, "I'll miss the area, and I really appreciate everyone that's come in. But I love the Black Hills. To me, it's home."
Get in for a first or follow-up visit sometime soon, or plan to send Blue Vervain off with cheer at its IRC (Independent Restaurant Cooperative) dinner to be held in early April. Call 685-2400 or visit bluevervain.com and redrockriverresort.com for more.
Ever heard of a "whole food signature"? What about the "Law of Similarities," or "teleological nutritional targeting"?
Each of the terms has, at some point, referred to the notion that many whole foods have a pattern that resembles body parts or a physiological function, and that said pattern hints at some benefit the item endows to the consumer.
Take, for instance, these suppositions: Walnuts resemble mini brains and assist brain function; a carrot-slice profile looks like the iris, pupil and overall appearance of the human eye and is good for vision; olives make for healthy ovaries; bananas, zucchini and cucumbers are good for and resemble the, um ... male member ...
Call it absurd or call it brilliant. But you can't deny it's food for thought. (Zing!)
Visit dontolmaninternational.com/portal/content/view/24/95 for more.
Slow down, clown
Never done much with that slow cooker that your buddy gave you because he got two for his wedding and was too lazy to exchange one at Target? Let El Paso County's Colorado State University Extension teach you "Safe and Savvy Uses for the Slow Cooker" from 10 a.m. to noon on Jan. 26 at the CSU Extension Office (305 S. Union Blvd.).
Just $10 buys you samples, recipes and tips on this energy-efficient cooking method, which works for all meals of the day. Participants can learn how to convert their own favorite recipes into slow-cook versions. Reserve a spot at 636-8920 or e-mail email@example.com.
Compiled by Matthew Schniper
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