Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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Thanksgiving in Los Angeles: the perfect stuffing bread DOES exist – and it’s… [Recipe Inside]
This Thanksgiving, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
Holidays in Los Angeles: Dining in Beverly Hills: Mastro’s, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles have never been more festive (or delicious) with holiday Dining at Mastro’s Beverly Hills, FYC Bar + Kitchen AND Holiday Tamales from Tito’s
The Holidays in Los Angeles at Hotel Amarano in Burbank
On Christmas Day from 3-10 p.m., FYC Bar + Kitchen at the luxury boutique Hotel Amarano in Burbank will be serving a special 3-course menu for just $70 per person (not including wine or cocktails).
The menu will include Butternut Squash Soup OR Radicchio Cup Mushroom Salad with avocado, chives & balsamic vinaigrette;
Apple Wood Bacon-Wrapped Filet Mignon with jumbo prawns, mashed potatoes, baby carrots & Brussels sprouts OR Pistachio-Crusted Roasted Sea Bass with citrus sauce, mashed potatoes, baby carrots & Brussels sprouts – and desserts such as Chocolate Lava Cake, New York Cheesecake, Apple Tarte Tatin or Crème Brûlée – along with coffee or tea.
The Holidays in Los Angeles at Mastro’s Beverly Hills
For classic Beverly Hills luxury, Mastro’s Beverly Hills will be open Christmas Eve and Christmas Day, serving their fresh oysters, caviar, decadent seafood towers, steaks and sides galore, along with luscious desserts and handcrafted cocktails – even a succulent Rabbi’s Daughter Kosher Bone-In Ribeye 16oz Steak for anyone celebrating Hanukkah (or who just likes great steaks).
For the month of December, Mastro’s is offering a special holiday cocktail – Under The Mistletoe.
For those who want their holiday meal from the comfort of their own home, Mastro’s Beverly Hills will have their famously decadent side dishes to go this year!
The following sides will serve up to 4 people, and cost $62 each:
Garlic Mashed Potatoes
Green Beans with Sliced Almonds
Creamed Corn
Creamed Spinach
For a sweet limited time finish, Mastro’s will have a gorgeous Pecan Pie as well as a special Cinnamon + Pecan Butter Cake – a twist on their famed Butter Cake – both available now through December 30.
To order Mastro’s Sides, guests just need to call the restaurant to order from December 1-22 they can pick them up on Christmas Eve or Christmas Day.
Mastro’s will be open Christmas Eve from 3:00 PM – 10:00 PM, Christmas Day from 2:00 PM to 9:00 PM, New Year’s Eve from 5:00 PM to Midnight and New Year’s Day from 5:00 to 9:00 PM.
You can find their full menu here & as you likely know, the ambiance at Mastro’s every evening is like a party, with live music and white glove service.
They also have 2 private dining rooms for large parties of 40-50.
The Holidays in Los Angeles at Tito’s Tacos
Lastly – we love the tradition of Christmas Eve tamales, but they take hours to make.
The beloved, family-owned since 1959 Tito’s Tacos offers both a succulent Chicken Tamale – cilantro grilled chicken and Anaheim green chiles wrapped in homemade corn masa & steamed in a corn husk OR a Veggie Tamale, fresh veggies and pinto beans, wrapped in homemade corn masa and steamed in a corn husk.
You can buy them individually or by the dozen and the best part is that you can get them delivered straight to your door.
For more info, go to www.TitosTacos.com
Orders can be placed online for delivery or pickup on or before December 23.
About Mastro’s Steakhouse Beverly Hills
Mastro’s Steakhouse in Beverly Hills is a premier dining destination combining world class service with an elegant yet energetic ambiance, making it a popular choice for celebrities, locals and visitors.
Located at 246 North Canon Drive, Mastro’s features live music nightly, with signature menu highlights such as bone-in filet mignon, USDA Prime, Japanese A5 Wagyu, and True A5 Kobe steaks; lavish seafood towers featuring fresh oysters, shrimp, crab and lobster served in a swirl of dry ice mist, decadent lobster mashed potatoes, and Mastro’s famed Butter Cake, to name a few.
Open for dinner from 5:00 p.m.-10 p.m. Sunday through Thursday, and until 11 p.m. on Fridays and Saturdays.
For more info, visit www.mastrosrestaurants.com
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert
Palm Springs: Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of the Desert Play Ground
Executive Chef Michael Hung Unveils flagship restaurant, Navigator, New Elevated Dining Voyage in Heart of Palm Springs
The Palm Springs Surf Club announces the opening of their flagship restaurant, Navigator, on Friday, November 15th, 2024!
Photo Credit: Oscar Flink
This innovative new dining destination bridges the worlds of desert living, hospitality, and surfing.
Guests will experience dramatic views of the San Jacinto Mountains, explore the expansive 13-acre property complete with resort amenities, and marvel at the sights and sounds of surfing in the state-of-the-art wave pool.
Photo Credit: Oscar Flink
Leading the Navigator team is acclaimed Executive Chef Michael Hung. As the Executive Chef of Navigator and Director of Food & Beverage for the Palm Springs Surf Club, Chef Hung brings his culinary artistry to this highly anticipated opening.
Executive Chef Michael Hung
Chef Hung’s impressive career spans from renowned New York kitchens Daniel and Aquavit, through San Francisco’s celebrated establishments, including the James Beard Award-winning team at Jardiniere, led by the renowned Chef Traci Des Jardins and Michelin-starred La Folie with Chef Roland Passot.
His culinary path has included Faith & Flower in Los Angeles which earned accolades from Esquire, Los Angeles Magazine, and Travel + Leisure.
Hung’s talent continued to shine with Viviane at the Avalon Hotel, praised by Los Angeles Times esteemed food critic Jonathan Gold and renowned San Francisco Chronicle food critic, Michael Bauer.
Chef Hung brought his expertise to the luxury hotel and hospitality scene in Palm Springs as the Executive Chef for Steve Hermann Hotels, where he revamped menus at The Colony Club at The Colony Palms and SO.PA at L’Horizon Resort and Hermann Bungalows, earning a Michelin Guide listing for The Colony Club.
Photo Credit: Oscar Flink
Now, at the Palm Springs Surf Club, he applies his expertise to both Navigator and the larger resort’s food and beverage offerings, promising an elevated dining experience rooted in a global culinary perspective.
Photo Credit: Oscar Flink
Navigator’s Menu will highlight modern American cuisine infused with influences from renowned surf locales, including flavors inspired by Portugal, Morocco, Mexico, Indonesia, and Hawaii. Each dish is crafted with the finest local ingredients, blending global flavors with a California sensibility.
Signature offerings include Olive & Herb Dinner Rolls with Tomato Jam, Crispy Wagyu Beef Cigars, Hawaiian-style Garlic Shrimp, and large-format dishes such as a Pan Roasted Whole Rainbow Trout or the 20-oz Ribeye with Bone Marrow Gremolata. Chef Hung’s thoughtfully curated Vegan options,Sides, and inventive Desserts like the Crème Catalan Parfait and Valrhona Dark Chocolate Mousse promise an array of flavors for every palate.
Photo Credit: Oscar Flink
The Wine List, curated by Beverage Director Anthony Dougherty emphasizes California’s finest labels, while Dougherty’s Bar Menufeatures a refreshing selection of Handcrafted Cocktails and a robust Tap Beer program highlighting local producers.
Photo Credit: Oscar Flink
Service will be led by renowned restaurateur, Cameron Hirigoyen, who for 30 years owned and operated San Francisco’s classic Basque restaurant, Piperade. Cameron brings her graceful poise and deep knowledge to Navigator’s dining room.
Navigator’s design pays homage to the oceanic heritage of South Pacific navigators—surfers who traversed seas by the stars, currents, and wildlife. The restaurant’s décor reflects this maritime inspiration, with custom teakwood furniture, woven textile ceiling treatments, and a hand-carved outrigger canoe serving as a focal point for the dining room. The ambiance combines nautical aesthetics with a luxurious, natural warmth, creating an upscale, intimate setting for guests to relax and dine in style.
“We are thrilled to welcome Michael Hung to the Palm Springs Surf Club family,”
Colin O’Byrne
managing partner
“His creativity and expertise are an ideal match for Navigator and our overall vision at the Palm Springs Surf Club, which is to offer guests an elevated dining experience and amenities alongside the world’s premier surf pool.”
Navigator at the Palm Springs Surf Club officially opens for Dinner on Friday, November 15th, 2024, and will be open every Monday through Sunday from 5:00 pm to 9:00 pm.
Lunch is served Monday to Friday from 11:00 am to 3:00 pm. Navigator serves Weekend Brunchevery Saturday and Sunday from 10:00 am to 4:00 pm.
The Happy Hour menu is available from 3:00 pm to 6:00 pm Monday to Friday and from 4:00 pm to 6:00 pm on Saturday and Sunday. For more information or reservations at Navigator, please visit www.NavigatorPS.com or call Navigator directly at 760.205.3634.
Navigator
Palm Springs Surf Club
1500 S. Gene Autry Trail
Palm Springs, CA 92264
T: 760.205.3634
About Palm Springs Surf Club: The Palm Springs Surf Club is an unparalleled destination, blending state-of-the-art wave technology with luxurious resort-style amenities. Guests can enjoy various attractions, from a winding lazy river to private cabanas by the wave pool, creating a perfect oasis in the heart of Palm Springs. With three bars, two restaurants, and dynamic event spaces, the Palm Springs Surf Club offers distinctive culinary and beverage programs, designed to cater to every taste and every occasion.
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Santa Barbara’s Tyger Tyger – The Funk Zone’s favorite Asian-inspired Cafe Re-Opens
Santa Barbara’s Tyger Tyger – the Funk Zone’s favorite Asian-inspired cafe Re-Open Thursday, November 17
The Lively Neighborhood Cafe Returns with a Bold New Menu
by Chef Trevor Laymance and Consulting Chef Jasmine Shimoda
Acme Hospitality announces the relaunch of Tyger Tyger, the Funk Zone’s favorite Asian-inspired cafe. Opening on Thursday, November 17, 2022, Tyger Tyger is located at 121 E. Yanonali Street, on the major east-west thoroughfare in the heart of the arts and entertainment district affectionately known as The Funk Zone.
Passersby can easily spot the restaurant by its iconic black and white tiger mural by local artist Tom Stanley, spanning two sides of the building.
The original Tyger Tyger opened in 2018 and quickly became the hot spot in the Funk Zone. The bright colors, energetic vibe, and focused Southeast Asian casual menu resonated with the community near and wide and the Instagrammable food and ambiance were instantly embraced. Unfortunately, the pandemic forced the restaurant to close, and the concept was placed on hold.
The strategic location became ideal as a test kitchen to give Acme Hospitality chefs a place to experiment with new menus, concepts and pop-ups. But the question eventually arose: What if we take the very best flavors of the original Tyger Tyger and lean in on “clean and green?”
Consulting chef Jasmine Shimoda (formerly of Los Angeles vegan restaurant Jewel and Santa Barbara’s Loquita) and Chef Trevor Laymance (farm-to-table fine dining chef hailing from Ojai) put their heads together to develop a new plant-forward menu offering vegan, vegetarian, gluten-free and omnivore options; sure to please anyone seeking a healthy alternative in the Funk Zone with all the bold flavors they have come to love. Tyger Tyger 2.0 is the same beast, with a different diet – roaring back this fall just in time for the holidays. This iteration offers breakfast and lunch daily and dinner service Thursday, Friday, and Saturday.
The building on Yanonali was built in 1945 by the Castagnola family as the original “net barn” where fishing nets were stored and repaired and has served the community as an auto repair shop, bakery and catering kitchen/café.
Large windows peek into the building and bring all-day sunshine into the airy room. Window frames and counters are crafted from natural teak wood and are accented by textures of stained concrete floors, terrazzo tabletops and whimsical wallpapers, including the canary-themed ceiling and wildly floral kitchen and restroom.
The bright pink, green, orange and turquoise floral palette warm the interiors and are juxtaposed with the natural wood and grays of the building, evoking the colorful designs of Southeast Asia.
“Ever since Tyger Tyger was forced to close its doors two years ago,
we have had consistent requests from our loyal guests to reopen with our innovative Asian fare.
…Those voices have been loud and clear, demanding a healthier and more sustainable menu brimming with flavor but good for the body and the planet. We are listening, and this new iteration of Tyger Tyger is our effort to deliver on that promise,” states Sherry Villanueva, Founder of Acme Hospitality.
menu is inspired by the bold flavors discovered in street food carts from Southeast Asia
The Tyger Tyger menu is inspired by the bold flavors discovered in street food carts from Southeast Asia, showcasing the Central Coast’s year-round bounty with its plant-forward selections.
Breakfast dishes include…
Breakfast dishes include Banana Loaf with miso butter; Coconut Berry Parfait with coconut yogurt, 7-spice granola, blueberry chia jam & local berries; Overnight Oats with chia seeds, coconut, kinako, tahini, Santa Barbara pistachios & house jam; Spicy Avocado Toast with chili-garlic crisp, scallion, house pickles & green goddess; Roasted Mushroom Toast with miso cream, tarragon & scallion; Breakfast Sando of herby egg omelet, fermented hot sauce, spicy cilantro aioli & pickled Fresno (sub tofu scramble); Breakfast Tacos with eggs, black beans, pickled red onion and jalapeno & house-fermented hot sauce, tingly chili oil & corn tortilla (sub tofu scramble). Eggs can be added to Avocado and Mushroom Toasts on request.
lunch and dinner
In addition to Spicy Avocado and Mushroom Toast¸ lunch and dinner offer a Crispy Rice Salad with Her Produce spicy greens, puffed quinoa, cucumber, mint, Thai basil, pickled shallot, roasted mushrooms, & lime leaf vinaigrette; Tea Leaf Noodle Salad with kelp noodles, cabbage, romaine, tomatoes, peanut crunch & fermented green tea condiment; the Tyger Bowl with coconut rice, black pepper tofu, fried shallots, pickled chili & golden curry sauce. Guests can add a Tamari Egg, Coconut Chicken or Grilled Fish to all Salads and bowls at an additional charge. Tyger Tyger’s signature Chicken Khao Soi is back with an aromatic coconut broth, scratch curry paste, egg noodles, braised chicken, lime leaf, fresh coriander, pickled mustard greens & noodle nest.
Other lunch and dinner dishes include Fried Yuba Sandwich with “Chicken Fried’ tofu skin, spicy maple, shaved cabbage & vegan yuzu ranch dressing; Lechón of crispy pork belly, black sticky rice, pickles, herbs, chili citrus glaze & black vinegar; Cha Ca La Vong – a turmeric and dill-marinated local catch with vermicelli noodles, nuoc cham & local veggies; and Mushroom Carbonara with khao soi noodles, wild mushroom medley, miso cream, preserved lemon, thyme, tarragon, green peppercorn & bonito.
Don’t forget to add a tamari egg as an option.
Enjoy a vegan soft serve or Ube Cream Pie for dessert and non-alcoholic drinks of house-made sodas and iced tea.
Acme Director of Restaurants Danny Bendett has carefully selected wine selections from around the world to complement the flavorful cuisine perfectly. Unique Sake and beer selections reflect the popular and the uncommon, all remarkable and expertly matched with Chef Laymance’s cuisine.
The fast-fine concept delivers elevated menus utilizing counter service with an inventive design. The tightly curated food and beverage programs promise to provide the extraordinary guest experience that Acme has been recognized for since making its mark in the Funk Zone in 2013. Tyger Tyger serves breakfast daily from 7:00 a.m. – 11:00 a.m. and lunch daily from 11:00 a.m. – 4:00 p.m. Dinner is served Thursday, Friday and Saturday from 4:00 – 9:00 p.m.
Tyger Tyger
121 E. Yanonali Street, Santa Barbara, CA 93101
805.880.4227
For further information, the public can visit:
info@tygertygersb.com
follow Tyger Tyger:
Facebook: www.facebook.com/Tygertygersb & Instagram: @tygertygersb
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Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative
Wild Elements, Support + Feed, & Boys & Girls Clubs of Metro Los Angeles Come Together to Launch Community-Based Hydro-Wild Initiative Addressing Food Insecurity and Climate Crisis Through Innovation
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative – the Hydro-Wild Lab is a working hydroponic farm nestled in a shipping container as a learning and innovation hub for young people starting July 2022.
Through classes, community building, and hands-on sustainable agriculture experience, the Hydro-Wild Lab will deepen the connection between personal and planetary wellness while restoring food-growing power back to a Los Angeles community.
Support + Feed and Wild Elements teach students the science behind their favorite veggies
Starting in July 2022, students at the Watts-Willowbrook Club house, located in Watts on the border of Compton and one of four clubhouses within the BGCMLA region, will have access to a multi-week curriculum developed in coordination with Support + Feed and Wild Elements that teaches them the science behind their favorite veggies, the connection between personal wellness and food advocacy, and the cultural significance of gardens and growth in their own neighborhood and beyond.
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative
The Wild Elements Hydro-Wild Lab, an innovative indoor hydroponic farm, brings together agriculture and technology to increase direct access to nutrient-dense food in an eco-conscious way while simultaneously providing students with hands-on farming experience and training.
Wild Elements Hydro-Wild Lab, an innovative indoor hydroponic farm
This unique program developed in partnership across all three organizations is tailored specifically for the Watts-Willowbrook Clubhouse students and community to address the nexus of food insecurity and the history of food systems, healthy eating, and climate change.
Wild Elements is teaming up with Support + Feed and Boys & Girls Clubs of Metro Los Angeles (BGCMLA) to launch a new community and education initiative
Hydroponic farms are superstars of sustainable agriculture and are quickly emerging as an important pathway to increase access to produce in both urban and rural environments farming provides communities with a mechanism to farm in controlled environments indoors, while in rural settings, hydroponic as they require fewer natural resources.
Wild Elements is working for a Regenerative Future
In urban areas where there is no land or healthy soil to grow food, hydroponic farms use less land than conventional ones, which helps overused fields regenerate. Hydroponic farms use up to 10 times less water than conventional farms, a benefit in drought-prone areas like California. Growing produce locally is also important as food begins to lose its nutrient-density once it’s harvested. In short, hydroponics is one key way to grow food so it benefits people and the planet.
“At Wild Elements, we’re working for a regenerative future where all living things can thrive.
We can do it with innovative programs like the Hydro-Wild Lab, which merges tech, agriculture, health, education and community empowerment, all in one shipping container.
By growing fresh produce while using less water and less land,
the Hydro-Wild Lab promotes food equity, plant-based nutrition, and sustainable agriculture,
all while investing in one vibrant neighborhood and its urban ecosystem.
Wild Elements is thrilled to partner with our friends at Support and Feed and BGCMLA
to bring this transformative pilot program to the BGCMLA students at the Watts-Willowbrook Clubhouse,”
says Nikki Eslami, Founder & CEO, Wild Elements.
Support + Feed, a non-profit organization created during the pandemic by Maggie Baird (Lifetime Climate Activist, Screenwriter and mother to Billie Eilish and FINNEAS), is partnering with Wild Elements and BGCMLA to introduce the Hydro-Wild Lab, bringing plant-based food and educational resources to today’s youth and local community organizations without access. They focus on working with community innovators that have been doing the work in their city to provide tailored resources that will be most impactful.
“Through the power of partnership, we can work together, providing strategies to address existing problems and help change the futures,” says Maggie Baird, Founder & President, Support + Feed. “This exciting step (the Hydro-Wild Lab) goes back to our mission, to support organizers and nonprofits that are already doing great work. When we pool our resources, together we can uplift the community”
Committed to sustainable impact, Boys & Girls Clubs of Metro Los Angeles is the result of a partnership unifying Los Angeles’ Boys & Girls Clubs that have been serving youth in the region’s most vulnerable neighborhoods since 1960 including Challengers, Watts/Willowbrook, Bell Gardens, Jordan Downs, and Jordan High School sites.
Boys & Girls Clubs of Metro Los Angeles offers nationally recognized programs in three core areas to ensure the achievement and empowerment of youth and their families: Academic Success, Good Character and Citizenship and Healthy Lifestyles.
“Our Watts community has been long challenged by lack of success,” states Patrick Mahoney, President & CEO Boys & Girls Clubs Metro Los Angeles. “The Hydro-Wild Lab will provide an opportunity BGCMLA youth to grow and consume healthy foods but will also serve as a critical tool for community and family dialogue around creating healthier eating habits. In a community where diabetes has a 72% higher mortality rate than the average community, the Hydro-Wild Lab will serve as a great education and awareness tool that can help save lives.”
The Hydro-Wild Lab is a pilot program that Wild Elements, in partnership with Support + Feed and Boys & Girls Clubs of Metro Los Angeles, plans to scale and utilize as a model to bring innovative solutions to other communities nationwide. This educational and collaborative initiative unites the strengths and networks of all three organizations and further expands critical conversations about nutrient dense food access in urban communities.
ABOUT WILD ELEMENTS
Wild Elements is an ecosystem of content, community and collective impact building a regenerative future where all kind can thrive. Aiming to reconnect people with nature – to protect biodiversity – Wild Elements champions innovation solutions and inspires our community to take small steps toward personal and planetary wellness. Central to Wild Elements’ mission is its work to shift power and vital resources to women-led environmental solutions driving change. Today’s global traditional philanthropic model only grants .2% of funds to women-led environmental work, yet women are disproportionately impacted by the climate crisis. To change the game, Wild Elements distributes over 88% of its philanthropic dollars to women-led organizations. Wild Elements believes and invests in shifting narrative through inspiring storytelling to impart empathy and let good grow wild so the whole world will follow. To learn more visit wildelements.com.
ABOUT SUPPORT + FEED
Support + Feed is an intersectional nonprofit organization dedicated to creating an equitable, plant-based food system and combating food insecurity and the climate crisis. Founded in Los Angeles by Maggie Baird, Support + Feed has expanded to ten US cities, worked with over 80 community organizations, and supported local economies across the country. Currently Support + Feed is part of the Happier Than Ever Global Tour which will enable them to expand globally including in the UK and Australia. For more information, visit supportandfeed.org.
ABOUT BOYS AND GIRLS CLUBS OF METRO LOS ANGELES
The mission of Boys and Girls Clubs of Metro Los Angeles (BGCMLA) is to enable all young people, especially those who need us most, to reach their full potential as productive, caring, and responsible citizens. Committed to sustainable impact, BGCMLA is the result of a partnership unifying Los Angeles’ Boys & Girls Clubs that have been serving youth in the region’s most vulnerable neighborhoods since 1960 including Challengers, Watts/Willowbrook, Bell Gardens, Jordan Downs, and Jordan High School sites. BGCMLA offers nationally recognized programs in three core areas to ensure the achievement and empowerment of youth and their families: Academic Success, Good Character and Citizenship and Healthy Lifestyles. For more information, please visit our website at bgcmla.com.
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Sustainably Crafted Flor de Caña Rum launches #TogetherForAGreenerFuture to Honor Earth Month
Sustainably Crafted Flor de Caña Rum launches #TogetherForAGreenerFuture to Honor Earth Month a global campaign to plant 70,000 trees in 2022.
To celebrate Earth Month, Flor de Caña, a Carbon Neutral and Fair Trade Certified ultra-premium rum, is joining forces with retailers, bars, restaurants and consumers around the world to launch a year-long, global reforestation campaign that aims to ensure a greener future for generations to come.
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The sustainably crafted rum brand has already planted over 800,000 trees since 2005 and is well on its way to fulfill its pledge of planting one million trees by 2025.
The campaign titled “Together for a Greener Future“, supported by environmental charity One Tree Planted, includes a series of activations in points of sale and initiatives on social media (#TogetherForAGreenerFuture) to raise awareness on the importance of reforestation, as well as tree planting events in various countries throughout the year.
Related: Wanna Fall in Love With a New Bourbon? Here are 6 Reasons to Taste Ben Holladay Missouri Straight Bourbon Whiskey
Individuals will also be able to support reforestation efforts by donating through Flor de Caña’s fundraising page with One Tree Planted, which guarantees that for every dollar donated, one tree will be planted.
In turn, Flor de Caña will match all individual donations received during the campaign.
“One Tree Planted is proud to continue our partnership with Flor de Caña,
who have supported reforestation projects through unique fundraising campaigns over the years.”
says Matt Hill,
Founder & Chief Environmental Evangelist at One Tree Planted.
“As the trees grow, they’ll restore soil stability and health, improve water filtration and absorption, mitigate the effects of climate change, improve biodiversity and provide a host of benefits to the local communities”.
“As a global leader of sustainability practices within the spirits industry, we are deeply committed to the protection and preservation of the environment,” said Mauricio Solórzano, Global Ambassador for Flor de Caña.
Related: Old Bay Vodka Wins Double Gold at prestigious 2022 San Francisco World Spirits Competition with Gold Medal Ratings from all Members
“Through our partnership with One Tree Planted we’re taking our commitment to the environment to the next level and working together to inspire people around the world to get involved in our effort to restore forests and ensure a greener future for generations to come.”
The story of Flor de Caña dates back to 1890, when a young Italian adventurer decided to establish a distillery at the base of Nicaragua’s tallest and most active volcano, the San Cristóbal.
130 years and five family generations later, the entire production process continues under the supervision of the same family.
Related:
LA’s Historic Hollywood Venue The Magic Castle adds New Executive Chef Benoit “Ben” LaFleche.
Flor de Caña rums are distilled with 100% renewable energy and naturally aged for up to 30 years in bourbon barrels without artificial ingredients or added sugar.
The brand was awarded “Best Rum Producer of the Year” by the International Wine and Spirit Competition (IWSC) in 2017 due to the quality of its liquid.
