Designer Sancha Tatlock of Sancha Jewelry Design is thrilled to reveal her latest love: introducing Love Love Project by Sancha Jewelry Design. Love Love is dedicated to raising funds and awareness of international water related crises through the sale of jewelry and the discussions that brings about.
“I believe in the power of all natural elements – from the gemstones and precious metals that I work with every day to the incredible healing properties of pure water,” said Tatlock. “The Love Love Project was inspired by the work of Japanese scientist, Masaru Emoto who studied water’s response to positive and negative emotions, and is dedicated to aiding water related causes around the world.”
To begin, all profits from Love Love Project jewelry will be donated to Oxfam Canada in aid of the drought in East Africa.
The Love Love Project collection is comprised of three pieces, each handmade in copper, an element noted as a positive conductor of energy. The Love Love Bangle ($114) features three organically shaped bangles, interwoven, and held together by the signature Love Love water drop charm, and a hand stamped Sancha brand tag. The bracelet is available is small, medium and large to accommodate all wrist sizes. The Love Love 18 inch necklace ($94) features the rain drop charm, as well a plate inscribed with the word love, plus the Sancha brand tag interspersed on the chain. The, Love Love pendant ($130) features both the large (2.25 inches long) and small Love rain drops (1.5 inches long), and Sancha brand tag, dangling from a 30 inch copper chain.
All Love Love Project pieces are available in tarnished or rose gold copper. The rose patina is maintained with a wax that was developed by The British Royal Museum to preserve artifacts. Love Love Project pieces, as well selections Sancha’s current and permanent collections, are available at these independent Vancouver boutiques: Dream, Little Dream, Spill It Sister, Body Politic, Tenth & Proper, and Dr. Vigari Gallery.
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About Sancha Jewelry Design
Sancha Jewelry Design is noted for its sophisticated and luxurious hand crafted designs featuring raw gemstones, crystals, antique relics and roughly cut precious jewels in a whimsical organic fusion. Designer Sancha Tatlock’s pieces are inspired by her journeys both local and global, and by her bohemian childhood spent reading french fashion magazines surrounded by nature in the British Columbia wilderness. Quickly becoming a favourite jewelry designer amongst stylists and wardrobe designers, Sancha’s pieces are frequently seen on screen. Highlights include The CW’s Life Unexpected, The Secret Circle and The Haunting Hour, as well as See if I Care starring Patricia Arquette. All Sancha designs are issued in limited editions, handcrafted in Canada, and no two pieces are identical.
Media – for images, prices, or more information, please contact:
Tanis Tsisserev, T2 Communications Inc.
604.841.8095 / tanis@t2communications.ca
Business , Food , T2 New(s)
Trafalgar’s Bistro and Sweet Obsession Bakery reduce their organic garbage
The owners of Trafalgar’s Bistro and Sweet Obsession Bakery have eliminated their need for an industrial dumpster. Learn about their process here:
http://hiredbelly.com/when-the-good-news-is-all-garbage-composter-is-a-game-changer/2891
Business , Food , T2 New(s)
News Release – Restaurant And Bakery Completely Eliminate Organic Waste And Reduce Garbage By 98%
Trafalgars Bistro and Sweet Obsession Cakes and Pastries are revolutionizing restaurant waste removal with a new, innovative recycling and composting program.
(VANCOUVER, BC) January 9, 2012 – In only four months, by implementing an onsite, closed loop composting program, Vancouver’s Trafalgars Bistro and Sweet Obsession Cakes and Pastries have gone from filling an industrial sized dumpster four times per week to creating waste that barely fills a (reused) plastic garbage bag.
The popular restaurant and bakery have eliminated 100% of organic waste going to landfill, and now recycle 98% of the remaining garbage. By collaborating with fellow eco-pioneers: GreenGood, Urban Impact, and Inner City Farms; Trafalgars and Sweet Obsession owners, Lorne Tyczenski and Stephen Greenham, are putting passion into practice with this bold green initiative.
The restaurants installed a shared GreenGood GG-50 composting machine in September 2011. It composts waste in 24 hours, emits no odour, and reduces food waste down to 90% of its original volume. Each day, the restaurant and bakery teams separate waste into eight different disposal streams: returnable containers, hard plastics, soft plastics, glass, paper, metal cardboard, and organics.
Creating a closed-loop system, all organic waste from the restaurants deposited in the onsite GreenGood composting machine, approximately 240 kg, is retrieved by Inner City Farms once a week to be used in neighbourhood farms throughout the city, enhancing the health of the soil and reclaiming valuable nutrients that would have otherwise been sent to the landfill. Anything that’s not organic gets collected by Urban Impact and ABD Solutions to be recycled.
“Ultimately, we are turning Vancouver’s food waste into food for Vancouver,” said Greenham, co-owner of Trafalgars Bistro and Sweet Obsession. "The culmination of this progressive model of urban agriculture provides the city with beautiful gardens and organic fruits and vegetables.”
As an added bonus, Trafalgars and Sweet Obsession have realized a significant savings in waste removal costs, and the GG-50 will pay for itself in approximately two years. Plus, the process has been a team building opportunity for the engaged and enthusiastic staff at Trafalgars and Sweet Obsession who has made it a habit to be extreme green.
About Trafalgars Bistro and Sweet Obsession Cakes and Pastries
Trafalgars Bistro is a cozy, informal, award-winning Ocean Wise restaurant with a modern French menu located in Vancouver at 16th & Trafalgar. Chef Matthew Villamoran’s style embraces French classical techniques, Italian processes, high quality ingredients, using sustainable products from the Pacific Northwest. Two doors down, Sweet Obsession Cakes and Pastries is a bakery and café with patio, serving up fine desserts and savoury snacks of uncompromising quality using no stabilizers, preservatives, and no artificial colour or flavourings. Owners Lorne Tyczenski and Stephen Greenham have created their bistro and bakery with a farm-to-table philosophy supporting local organic farms that share their passion for sustainability, simplicity and seasonality. The Westside favorites have been neighbourhood fixtures since 1993.
About GreenGood and GreenGood Composter
GreenGood Composter is an aerobic composting machine. It recycles food waste to compost as quickly as 24 hours. It is scalable from household to industrial usage.
About Inner City Farms
Inner City Farms is a Vancouver based urban agriculture collective growing vegetables, fruit and culinary herbs in residential spaces. The food is distributed primarily through a Community Supported Agriculture (CSA) model, benefiting both the farmer and consumer.
About Urban Impact
Urban Impact was launched as the first multi-material recycling company in Metro Vancouver. As a family-owned business with a fresh, innovative approach to the management of waste and recycling, Urban Impact has been servicing most key industrial and commercial and government sectors for more than 20 years.
Media contact:
Tanis Tsisserev
T2 Communications
604.841.8095 / tanis@t2communications.ca
A couple of years ago I had the pleasure of co-authoring a cookbook with long-time clients and dear friends, Antonio and Patrick Corsi. Mangia with Quattro: Family-style Italian from the Heart (Whitecap Books) was published in 2009 and its one of my proudest professional achievements.
The process of writing a cookbook is not for the faint of heart. Key ingredients include patience, perseverance, organization, creativity, vision and wine. Some of my best memories of the process were testing recipes with Antonio. Here’s one of my faves – it’s perfect for a fall day and it’s very family friendly.
SMOKED CHICKEN AND POTATO CHOWDER
Try to use Yukon Gold potatoes in this comforting, cream-based soup. For the smoked chicken, ask the deli for extra thick slices; roasted chicken also works.
Serves 6 – 8
Ingredients
Spice Mix
2 Tbsp ground coriander
1 tsp salt
1 tsp dry whole basil
1 tsp dry whole oregano
1 Tbsp dry whole thyme>/p>
Soup
1/2 cup salted butter
2 Jalapeños, finely diced, seeds discarded
1 medium onion cut in 1/2” dice
1 1/2 cups diced celery, 1/2” pieces
1/2 cup flour
4 cups chicken stock, divided
1 lb smoked chicken, cut into 1/2” pieces
1 bay leaf
2 lbs Yukon gold potatoes, peeled, cut into 1/2” cubes
1 lb corn, fresh or frozen
1 cup 36 percent whipping cream
2 limes
1 Tbsp chopped fresh cilantro per bowl
Method
Spice mix: Grind listed ingredients in a mini processor or coffee mill for 1 minute. Set aside.
Soup
Melt butter in a large soup pot on medium heat. Sweat jalapeños, onion and celery in butter 4 minutes. Add spice mix to jalapenos, onion and celery.
Turn heat to low and add flour. Cook, stirring constantly, for 2 minutes.
Slowly stir in 4 cups of chicken stock and bring to a boil. Add chicken, bay leaf, potatoes, corn and cream. Bring to a boil and reduce heat to a simmer. Continue cooking until the potatoes are tender.
Squeeze in the juice of the two limes.
To serve
Ladle soup into heated bowls and garnish with cilantro.