Friday BerryBreeze Grab Bag!

Happy Friday and welcome to our Friday Gab Bag, which is sort of an end of week wrap up of some of the topics that have been on our mind. It has been such an action packed week, from St. Patrick’s Day on Monday, to the First day of Spring and International Happiness Day yesterday, to the International Day of Forests and The Tree today, to World Water Day tomorrow. In astrological terms, we have entered the sign of Aries. We haven’t solved the problems of food waste and landfills, but there is some heartening news on a couple of fronts. First of, we read a great article about how the landfill in Addis Ababa, Ethiopia is being converted into a city park while its methane emissions are being captured and traded for carbon credits that can be traded for funds that will create jobs for the poor citizens who for years have made a meager living picking out the recyclable items from the landfill.

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Back here in the US, the issue of food waste is being addressed in an exciting new way at, of all places, one of professional golf’s most esteemed events. The Arnold Palmer Invitational Golf Tournament taking place this week at the Bay Hill Golf Club in Florida is working with a company called Harvest Power to recycle leftover and discarded food from the event to convert it to renewable energy through anaerobic digestion.

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It’s been a great week for the BerryBreeze team as well. Our COO, Kevin Brooks, was featured this week in a must-read Q&A in Vegas INC Magazine, and our Director of International and Government Affairs, Shannon Bilbray-Axelrod, was featured in a story in this month’s edition of Las Vegas’ BLVDS Magazine. BerryBreeze is also creating a stir internationally, as the Nikkei Market Journal in Japan, the equivalent of the Wall Street Journal in the United States, published an article our ground-breaking technology. The Japanese are rapidly discovering the value of using activated oxygen to keep their food fresh longer while minimizing food waste and maximizing savings when shopping.

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Speaking of activated oxygen, World Water Day is a valuable opportunity to not only focus on the nexus of the world’s water supply and renewable energy capability through that, but to also address the issue of clean water that so many in the world don’t have access to. While we spend most of our time sharing how activated oxygen helps keep food safe, clean, and fresh, it is worth noting that activated oxygen has been used to disinfect water since 1906, and has been used to purify bottled water since 1982. While BerryBreeze isn’t designed to purify water in your home, we think it is worth noting how this technology, when utilized in a different application, is a valuable piece of the puzzle to the worldwide effort to provide clean water.

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Finally, we will leave you with something yummy to whip up for the weekend! This recipe comes to us from the BBC’s GoodFood website (hence the metric system; “900g” is roughly 32 oz., but conversion is fun!) and can be very easily vegan-ized if so desired! Have a great weekend!

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Pea, Mint & Spring Onion Soup with Parmesan Biscuits

Ingredients

  1. 1 tbsp olive oil
  2. knob of butter
  3. ½ bunch spring onion, sliced, plus a few extra to serve
  4. 1 potato, cut into small dice
  5. 1l hot vegetable stock
  6. 900g frozen petits pois
  7. ½ small bunch mint, leaves picked, plus a few extra to serve
  8. 85g parmesan (or vegetarian alternative), very finely grated

Method

  1. Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
  2. Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
  3. To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
  4. To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.

Got anything you want to ad about the week that was or anything else? Leave a comment below!