This year is just flying isn’t it? February is almost over and before you know it, it’s summertime. Have you been keeping up with your New Year’s Resolutions or have you already fallen off the health train?
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It’s a crazy thought, but as populations grow and more buildings are built and farmland becomes less and less eventually there could be a food shortage. Estimates say world population will be 9 billion by 2050 and we will need 60 percent more food. Farmland is shrinking and we need to figure out how to make more food on less land. Farmer Dave Smiles, the founder of Uriah’s Urban Farms, has the answer: Go vertical.
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I first met Chef Todd Erickson while writing a feature for MIAbites at Fit To Fight, the 12 week Chef fitness challenge that benefited Live To Fight, a nonprofit organization that brings together people in the martial arts and mixed martial arts community to raise money and offer additional support for people with cancer and other life-threatening illnesses.
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Earls Kitchen + Bar in Dadeland Mall invited us in to have a taste of their light and fresh summer dishes. We were fans already, but now we might just become regulars.
The evening stated with a lighter flare, the Quinoa and Avocado Powerbowl is dressed to the T. It's made with roasted squash, beet, pumpkin seeds, and crispy chickpeas — all contrasting beautifully with hues of green — and then dressing making this a fantastic summer salad.
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