Organic Avenue’s New Quinoa Bowls are Outstanding

Written by Max Goldberg on June 4, 2013. Follow Max on Twitter: @livingmaxwell.

Last year, I met with Jonathan Grayer, the new controlling shareholder of Organic Avenue, and one of the things that we discussed was the quality of food at his company. Much to my surprise, he was incredibly forthcoming and acknowledged that several of Organic Avenue’s items were not up to par.

He told me that his goal was to offer raw and cooked vegan food that would appeal to a mainstream audience and that also tasted really, really good.

Aside from already having revamped the salads, which are now excellent, Organic Avenue recently launched its first line of quinoa bowls, and I have been beyond impressed.

The three red quinoa bowls are the following:

SWEET YAM & CELERY

organic-avenue-quinoa-bowls-sweet-yam-celery

Very hearty and filling. The sweetness of the yams ties everything together really well. When I am hungry, this is what I go for. Read More »

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Revitalive in Newburyport, MA is Phenomenal

Written by Max Goldberg on January 14, 2013. Follow Max on Twitter: @livingmaxwell.

Last week, I was in Boston and took a trip about an hour north to go check out an organic restaurant called Revitalive.

While I hadn’t been to the restaurant before, I have ordered their pressed organic juice in the past and wrote about them in December. I was incredibly impressed that they use sprouts in their juices, something that very few people do.

As far as an organic restaurant goes, this place is outstanding. The two women who own and operate Revitalive, both of whom trained at The Ann Wigmore Institute in Puerto Rico, know what they are doing. Period.

Here are a few things that I had for lunch. Read More »

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USDA Gives $500,000 Grant for Genetically-Engineered Pig Development

Written by Max Goldberg on January 2, 2013. Follow Max on Twitter: @livingmaxwell.

Several days ago when I wrote about the imminent approval of genetically-engineered salmon, I also said something else: this will pave the way for genetically-engineered animals and cloned animals.

Well, the USDA recently announced that it would be giving $500,000 to Recombinetics, a Minnesota-based company for “TALEN-mediated chromosome targeting for monosexing and genetic containment in livestock.”

Translation: money for the company to help introduce genetically-engineered animals (pigs) into the food and biomedical marketplace.

Make no mistake about it. The USDA is very, very pro-biotech.

The grant that Recombinetics received came from the USDA’s Biotechnology Risk Assessment Grants (BRAG) program, which was established in 1992. Read More »

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Hu Kitchen in NYC is a Total Winner

Written by Max Goldberg on October 26, 2012. Follow Max on Twitter: @livingmaxwell.

A brand new restaurant opened up in New York City called Hu Kitchen, and I am HUGE fan.

As Founder/CEO Jordan Brown explains in my interview above, Hu Kitchen represents “food for humans”, and the philosophy is about serving unprocessed, non-GMO food in a way that people have been eating for a long, long time.

Aside from the fact that it is just a short walk from where I live and work in NYC, there are several things that I love about Hu Kitchen.

1) The organic food is fresh and great tasting, and the diverse menu appeals to both vegetarians and non-vegetarians.

2) Hu Kitchen has something very unique and completely innovative called a Mashbar. Read More »

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Chelsea’s Table is a Great Addition to the NYC Organic Restaurant Scene

Written by Max Goldberg on July 23, 2012. Follow Max on Twitter: @livingmaxwell.

In New York City, we are incredibly lucky to have many, many great organic restaurants.

Whether you want raw, vegan, vegetarian, farm-to-table, Latin-infused or Italian, there seems to be something for everyone.

Yet if you’re looking for an organic restaurant that serves simple American classics – soups, salads, sandwiches and burgers – and without table service, it is not that easy to find.

And that’s one of the reasons that Chelsea’s Table in Manhattan is such a welcome addition to the organic restaurant scene here. Read More »

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