Word: citrus
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...nation's flailing financial system, about 100 shareholders of Reunion Bank of Florida gathered for a party. Over crab fondue and London broil, they toasted the start of their spanking new bank. It had been decades since a locally grown bank had opened in Tavares, an old citrus hub about an hour by car from Orlando. "We had folks drive from 45 miles away," recalls Reunion co-founder and CEO Mike Sleaford. "Everyone was so excited...
When Asobi Seksu’s breakthrough album, “Citrus,” came out in 2006, it filled a gap in underground music. Loud enough to satisfy My Bloody Valentine fanatics but pretty enough to entice indie pop listeners, the album acquired a large and diverse audience. The band soon developed a reputation for intense live performances fueled by pounding drums and passionate vocals, but listening to their new release, “Hush,” one would find this hard to believe. Leaving rock sensibilities behind in favor of meandering pop musings, Asobi Seksu...
...broth (usually beef, chicken, or miso) kept boiling over a tabletop electric burner in which one drops vegetables, followed by raw pieces of top sirloin beef, chicken, tofu, or, less traditionally, seafood. The cooked chunks are then fished out, dunked in ponzu (a combination of soy and citrus) or sesame sauce mixed by the preparer, and consumed over a bowl of rice. Loosely translated, the name means “swish-swish,” is perhaps meant to imitate the sound of the bits of food as they hit the boiling water.“Shabu-shabu was historically...
...Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard consumed 44,000 pounds of squash this semester, according to Kessel), brown rice pancakes with a citrus salsa (dining halls usually serve the pancakes with soy sauce), a lentil dal with locally distributed curry powder, and a vegetable lasagna (the only menu item that is not available in HUDS dining halls). “Almost everything you saw we would probably serve in the dining hall...
...reflect both the availability of foods and students’ feedback, according to HUDS’ executive director, Ted Mayer. In response to student demand, there will be more fruit variety in the winter menu. Beside the current staples, apples and bananas, students can expect a rotation of citrus fruits like tangerines, clementines, and mineolas, as well as kiwis, plums, and peaches. HUDS is also addressing students’ request for more vegetarian options by featuring two hot vegetables at every lunch and dinner, such as brussels sprouts, sautéed spinach, kale, savoy cabbage, swiss chard, saut?...