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Best restaurants in pico azores

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Our Podcast: “Food &…”

Listen to Episode 11 here:

 

Changing the Menu to Combat the Climate Crisis

The topic of climate change occurs frequently throughout the breadth of our studies, and always leads to the same conclusion: our food systems are in serious peril. The pandemic has spotlighted the crisis further, as weather disasters and food insecurity continue to rise at alarming rates around the world. In our eleventh podcast episode, host Neema Syovata talks with Erik Oberhotlzer, Co-Founder of Tender Greens Los Angeles, and an advocate for agro-biodiversity worldwide with the Food Forever Initiative run by The Crop Trust. Together they discuss how home cooks, chefs, and restaurateurs can combat climate change, starting from the kitchen.

 

Erik Oberholtzer, Crop Trust: Food Forever Initiative

Erik Oberhotlzer is a social entrepreneur and food activist. He is a co-founder of Tender Greens, a restaurant chain that focuses on organic and sustainable ingredients, with nearly 30 locations in California and New York. Oberholtzer is a boa

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Madhur Jaffrey

British-American actress, cook, and TV host (born 1933)

Madhur Jaffrey

CBE

Jaffrey at a cookbook event in Vancouver in October 2010

Born

Madhur Bahadur


(1933-08-13) 13 August 1933 (age 91)

Civil Lines, Delhi, British India (present-day India)

Alma mater
Spouses

  • Saeed Jaffrey

    ​

    ​

    (m. 1958; div. 1966)​
Children
Relatives
AwardsSee below
Honours
Culinary career
Cooking styleIndian and South Asian

Current restaurant(s)

  • Dawat, New York City (1986 to present)

Television show(s)

  • Madhur Jaffrey's Indian Cookery (1982), Far Eastern Cookery (1989), Listening To Volcanoes (1990), From Manna to Microwave (1990), Madhur Jaffrey’s Flavours of India (1995), Friends for Dinner (2001), Ready, Steady Cook (2001), Cooking Live (2001)

Award(s) won

  • James Beard Foundation Award
    * 2006: Cookbook Hall of Fame An Invitation to Indian Cooking
    * 2004: International Cookbook From Curries to Kebabs
    * 2002: Interna
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    Where to eat on Pico

    The island of Pico is the beating heart of the Azorean wine industry. Her vineyards were granted UNESCO World Heritage status in 2004 – the vines are protected from the fickle Azorean winter by dry-stone square pens known as Currais; a method unique to the Azores. Family-owned vineyards exist on Terceira, Santa Maria and Sao Miguel, but only Pico really produces wines in commercial quantities.

    To help you sample the best of the island’s native wines and seasonal cuisine, here’s our handy guide on Where to eat on Pico.

    #01 – Pico’s largest municipality is the west coast harbour town of Madalena. Its population of is roughly 6.5k and they’re well-served with a wide selection of restaurants and café bars. O Ancoradouro is in the Areia Larga district at the southern end of town, surrounded by many of Madalena’s oldest buildings. The menu is higher-end, fresh and traditional Azorean and their cataplana a ancordouro is particularly coveted: polvo (octopus), lapas (limpets) and gambas (prawns) in a light tomato sauce. If you’re able, try to bo

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