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	<title>Renegade Kitchen</title>
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	<link>http://renegadekitchen.com</link>
	<description>serious food for the allergy bound</description>
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		<item>
		<title>Wordsmith, Chapter 2</title>
		<link>http://renegadekitchen.com/wordsmith-chapter-2/</link>
		<comments>http://renegadekitchen.com/wordsmith-chapter-2/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 15:52:49 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Wordsmith]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2444</guid>
		<description><![CDATA[&#160; Solitude taught Billy to see his words as art. In silence he saw sentences graduate into paragraphs, all of them masterpieces and simply unutterable. But as he found himself with more and more time on his hands Billy began experimenting with his work fresh out of the fire. Not even allowing them time to [...]]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><a href="http://renegadekitchen.com/wordsmith-chapter-2/wordsmith-chapter-2-1/" rel="attachment wp-att-2445"><img class="aligncenter  wp-image-2445" title="Wordsmith Chapter 2" src="http://renegadekitchen.com/wp-content/uploads/2012/02/Wordsmith-Chapter-2.1-702x1024.jpg" alt="" width="632" height="922" /></a></p>
<p>&nbsp;</p>
<p>Solitude taught Billy to see his words as art. In silence he saw sentences graduate into paragraphs, all of them masterpieces and simply unutterable. But as he found himself with more and more time on his hands Billy began experimenting with his work fresh out of the fire. Not even allowing them time to cool, he rolled the words around in his mouth, trying desperately not to burn his tongue.  Some were small and went down without any fight, but every once in a while Billy came across some ungainly word, something that caught in his throat, stuck on its way through his system.  He never supposed that some of his creations would set forth such a reaction; this gag reflex that must have immediately sidelined said words to the realm of esoterica and academia. And yet, there they were, thorns and all, floating around in his head.</p>
<p>Slowly, Billy started to partake in a few more of his creations every day.  Today it was <em>spineless, flutter</em> and <em>sponge</em>. Perhaps tomorrow some words would jump into his mouth unbidden. You see, Billy found his creations waiting for him in an endless queue, backed up into each other, some patiently waiting and others forcefully pushing their way to the front of the line. The more he ate, the more he grew, blossoming into a talkative lad.</p>
<p>His friends certainly noticed the change. In fact, they started to invite him to their after-work gatherings, their weekend hangouts and their day-off retreats.  Billy was no longer the sad, sullen, seemingly unemployed, silent sack of a man.  He was quite a well-versed poet.  And who knew Billy could hold his own against and even outwit the snarkiest of the bunch?  He was learning to use his words.  Billy found he could bruise and batter his opponents into submission with the club-like words he so crudely swung in their direction.  Clubs that in time would be sharpened into pikes and daggers as Billy discovered the ability to draw blood with a perfectly placed attack.  These slashes demanded a precision unnecessary with the aforementioned clubs, forcing Billy to take up verbal fencing, pricking here and there, stabbing altogether too often.  He had, unknowingly, forged the most splendid array of weaponry and took great pleasure in cutting great swaths of rivals down with every word.</p>
<p>As the body count grew, so too did Billy’s shame. He was still, at heart, a quiet boy, fearful of where this new hobby might lead. So he sheathed the swords, scimitars and spears, cast them into a river, and wandered the streets in search of a new cohort, one that would not lead him to a life of slaughter.</p>
<p>Unfortunately, Billy ran across a gang of disaffected youth. You know the type, all bluster and denim; greasy fashion and unkempt hair. Their speech was utterly unintelligible, mumbling to each other in a stream of verbal refuse. Surely not blade amongst the bunch, their meaningless words forming a moat to separate them from society. The shame Billy felt at having cut down so many of his previous peers slumped his spine and cast down his eyes. Which, serendipitously, were the only two requirements for joining this new club of outsiders.</p>
<p>To these disillusioned young men and women language was not a gift, it was a burden under which they felt great pressure to escape. And so, with as little passion as possible they threw words away. Billy was shocked (and knew better than to express himself). This clan took his works of art, the sculptures he spent hours perfecting, and melted them into a muddy river of speech. His words were unimportant to these people. They had figured out how to speak entirely in mumbles. Billy watched them make a great pile of sibilant trash and was heartpressed.</p>
<p>This was not a step in the right direction.</p>
<p>Fortunately for Billy, his reputation as a fencer had already spread to a higher class. A certain echelon was looking for the swordsman and when they found him mired in the clogged drain of distopia, they plucked him out of the muck and buffed the boy back to his former glory. A sharpened wit, ready to strike for heart once again.</p>
<p>But wait! These friends wanted nothing of his old inky stabs. This society developed breadth, not just depth in Billy’s work. They wanted to teach him to paint.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><a title="Wordsmith, Chapter 1" href="http://renegadekitchen.com/wordsmith-chapter-1/" target="_blank">Read Chapter 1&#8230;</a></p>
]]></content:encoded>
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		<item>
		<title>Penne with Creamy Tomato Sauce</title>
		<link>http://renegadekitchen.com/penne-with-creamy-tomato-sauce/</link>
		<comments>http://renegadekitchen.com/penne-with-creamy-tomato-sauce/#comments</comments>
		<pubDate>Mon, 13 Feb 2012 17:12:11 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Alternative Appetites]]></category>
		<category><![CDATA[NFCA]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2419</guid>
		<description><![CDATA[Dudes. Make this for your special someone. Valentine’s Day is coming up and it’s time to put up or shut up. This dish packs everything into one skillet: Veggies, Pasta, Cheese. Duh. It isn&#8217;t hard to make, but if you need to practice you can come cook for me. Put on some nice clothes first. [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://player.vimeo.com/video/35605988?title=0&amp;byline=0&amp;portrait=0" frameborder="0" width="640" height="360"></iframe></p>
<div></div>
<div></div>
<div>Dudes. Make this for your special someone. Valentine’s Day is coming up and it’s time to put up or shut up. This dish packs everything into one skillet: Veggies, Pasta, Cheese. Duh. It isn&#8217;t hard to make, but if you need to practice you can come cook for me.</div>
<div></div>
<p><br/></p>
<div>Put on some nice clothes first.<br />
I&#8217;m picky.</div>
<div></div>
<p><br/></p>
<div></div>
<div>Ingredients</div>
<div>
<ul>
<li>3 cups Imagine Organic Vegetable Broth</li>
<li>8 ounces (one package) DeBoles Gluten Free Multi-Grain Penne</li>
<li>3 tablespoons Spectrum Extra Virgin Olive Oil</li>
<li>3 cloves Garlic, sliced thinly</li>
<li>½ teaspoon Crushed Red Pepper Flakes</li>
<li>½ cup Fresh Basil Leaves, sliced into ribbons</li>
<li>2 medium Zucchini (~1 pound), cut in half and sliced</li>
<li>½ teaspoon Hain Sea Salt (one big pinch)</li>
<li>1 jar Tomato Sauce</li>
<li>2 tablespoons Heavy Cream</li>
<li>¼ cup Parmigiano-Reggiano Cheese, grated</li>
</ul>
<p><strong>Get Busy</strong></p>
<ol>
<li>In a medium sauce pan bring the veggie broth to a boil. Add the pasta and cook for 7-10 minutes, or until al dente. Drain the pasta and set aside. If you overcook your pasta I’m not coming to dinner.</li>
<li>While the pasta is cooking heat the oil in a large skillet until rippling. Add the sliced garlic and stir until golden brown. Add the red pepper flakes, give the pan a shake and then toss in the shredded basil.</li>
<li>Add the sliced zucchini and salt to the pan and saute until slightly browned, about 7 minutes.</li>
<li>Pour the tomato sauce over the zucchini and cook for 5-10 minutes, let the flavores collide.</li>
<li>If you eat dairy, stir in the cream and cheese. If not, forget it, this dish is spectacular without them!</li>
<li>Add the cooked pasta to your sauce and stir until heated through.</li>
<li>Serve to a special friend. With wine and a smile.</li>
</ol>
</div>
]]></content:encoded>
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		</item>
		<item>
		<title>Five-Spice Almond Cake</title>
		<link>http://renegadekitchen.com/five-spice-almond-cake/</link>
		<comments>http://renegadekitchen.com/five-spice-almond-cake/#comments</comments>
		<pubDate>Tue, 07 Feb 2012 17:15:35 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2433</guid>
		<description><![CDATA[1 9-ounce jar Plum Preserves 2 tablespoons Five Spice Powder 1 tablespoon Brandy 9 tablespoons Brown Rice Flour 6 ½ tablespoons Tapioca Flour 4 ½ tablespoons White Rice Flour 2 ½ teaspoons Baking Powder ¾ teaspoon Xanthan Gum ¾ teaspoon Salt 3 Eggs 1 cup Sugar ¾ cup Oil (Coconut, Safflower, Sunflower, Rice Bran&#8230;) ¾ [...]]]></description>
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<div>
<ul>
<li>1 9-ounce jar Plum Preserves</li>
<li>2 tablespoons Five Spice Powder</li>
<li>1 tablespoon Brandy</li>
<li>9 tablespoons Brown Rice Flour</li>
<li>6 ½ tablespoons Tapioca Flour</li>
<li>4 ½ tablespoons White Rice Flour</li>
<li>2 ½ teaspoons Baking Powder</li>
<li>¾ teaspoon Xanthan Gum</li>
<li>¾ teaspoon Salt</li>
<li>3 Eggs</li>
<li>1 cup Sugar</li>
<li>¾ cup Oil <em>(Coconut, Safflower, Sunflower, Rice Bran&#8230;)</em></li>
<li>¾ cup Coconut Milk</li>
<li>2 teaspoons Almond Extract</li>
</ul>
<p><strong><strong>Get Busy<br />
</strong></strong></p>
<ol>
<li>Preheat your oven to 350 degrees and line a 9-inch springform pan with parchment paper.</li>
<li>In a small bowl, whisk together the plum jam, five spice powder and brandy. Spread this mixture in the bottom of your cake pan.</li>
<li>In a separate bowl mix the dry ingredients. Don’t be lazy, this is an important step.</li>
<li>In yet one more bowl (no complaining, this cake is worth three bowls) whisk the eggs and sugar until light and frothy. They should increase in volume by at least half and become thick and bubbly. Whisk hard for a few minutes.</li>
<li>Add the oil, coconut milk and almond extract to the egg mixture and stir to combine.</li>
<li>Stir the dry ingredients into the wet bowl, make sure to break up and insurgent clumps.</li>
<li>Pour the batter into the cake pan, covering completely the plum jazz at the bottom.</li>
<li>Bake the cake for 45-50 minutes, or until it is set in the center and a knife inserted comes out clean.</li>
</ol>
<div>
<p><strong><br />
</strong></p>
</div>
<p>&nbsp;</p>
<p>&nbsp;</p>
</div>
]]></content:encoded>
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		</item>
		<item>
		<title>Amaranth and Black Bean Salad</title>
		<link>http://renegadekitchen.com/amaranth-and-black-bean-salad/</link>
		<comments>http://renegadekitchen.com/amaranth-and-black-bean-salad/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 19:20:53 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Alternative Appetites]]></category>
		<category><![CDATA[Amaranth]]></category>
		<category><![CDATA[NFCA]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2414</guid>
		<description><![CDATA[Let’s be honest, quinoa gets all the attention. I don’t know how it happened, somewhere along the line people decided it was THE fancy ancient grain. And it is great, but it’s got some competition. Amaranth, say hello. Amaranth is a much smaller grain and cooks up like porridge. It’s super high in protein, super [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://player.vimeo.com/video/35603103?title=0&amp;byline=0&amp;portrait=0" frameborder="0" width="640" height="360"></iframe></p>
<div></div>
<div></div>
<div>
<p>Let’s be honest, quinoa gets all the attention. I don’t know how it happened, somewhere along the line people decided it was THE fancy ancient grain. And it is great, but it’s got some competition. Amaranth, say hello.</p>
<p>Amaranth is a much smaller grain and cooks up like porridge. It’s super high in protein, super high in fiber and completely gluten free. Make a big batch of this salad and keep it in the fridge at your office. You’ll have lunch all week with nary a sandwich in sight.</p>
<p>Boogie on.<strong><strong></strong></strong></p>
<p><strong>Ingredients</strong></p>
</div>
<div>
<ul>
<li>1 cup Arrowhead Mills Amaranth</li>
<li>2 ½ cups Imagine Vegetable Broth</li>
<li>1 15-ounce can Black Beans, rinsed and drained</li>
<li>1 cup Corn Kernels (frozen or fresh)</li>
<li>1 cup Cherry Tomatoes, halved</li>
<li>1 cup Roasted Red Peppers, chopped</li>
<li>½ Red Onion, minced</li>
<li>¼ cup Chopped Walnuts</li>
<li>½ cup Tomato Juice</li>
<li>1 tablespoon Spectrum Balsamic Vinegar</li>
<li>1 tablespoon Spectrum Extra Virgin Olive Oil</li>
<li>½ cup Fresh Mint leaves, shredded</li>
<li>1 tablespoon Chopped Garlic</li>
</ul>
<p><strong><strong><br />
Get Busy</strong></strong></p>
<ol>
<li>Stir the amaranth and veggie stock together in a sauce pot, cover and bring to a boil. Drop the heat to low and simmer, covered, for 20 minutes. The amaranth will cook up almost like porridge. Set aside and allow to cool while you prepare the remaining ingredients.</li>
<li>In a large bowl mix the beans, corn, tomatoes, peppers, onion and walnuts. Add the cooled amaranth and stir to combine.</li>
<li>In a separate small bowl whisk together the tomato juice, vinegar, oil, mint and garlic. Pour this dressing over the amaranth mixture and stir until well blended.</li>
<li>Eat lunch. Now.</li>
</ol>
</div>
]]></content:encoded>
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		</item>
		<item>
		<title>Wordsmith, Chapter 1</title>
		<link>http://renegadekitchen.com/wordsmith-chapter-1/</link>
		<comments>http://renegadekitchen.com/wordsmith-chapter-1/#comments</comments>
		<pubDate>Thu, 26 Jan 2012 19:22:29 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Wordsmith]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2393</guid>
		<description><![CDATA[Gentlefriends- I wrote a story. And I drew some pictures. They go together. Read it? Lovage, Dan &#160; Wordsmith &#160; Billy Oscar (né: William Aldritch Oscar) was a wordsmith. Pounding over an iron anvil, he forged letters and sounds into white-hot words and hung them gently on hooks as they cooled. I have to stop [...]]]></description>
			<content:encoded><![CDATA[<p>Gentlefriends-</p>
<p>I wrote a story. And I drew some pictures. They go together. Read it?</p>
<p>Lovage,<br />
Dan</p>
<p>&nbsp;</p>
<h1><strong>Wordsmith</strong></h1>
<div id="attachment_2394" class="wp-caption aligncenter" style="width: 598px"><a href="http://renegadekitchen.com/wordsmith-chapter-1/wordsmith-chapter-1/" rel="attachment wp-att-2394"><img class=" wp-image-2394     " title="Billy Oscar" src="http://renegadekitchen.com/wp-content/uploads/2012/01/Wordsmith-Chapter-1.jpg" alt="" width="588" height="755" /></a><p class="wp-caption-text">Chapter 1</p></div>
<p>&nbsp;</p>
<p>Billy Oscar (né: William Aldritch Oscar) was a wordsmith. Pounding over an iron anvil, he forged letters and sounds into white-hot words and hung them gently on hooks as they cooled.</p>
<p><em>I have to stop writing </em>Billy thought. And although he genuinely wanted to, even as the idea flitted across his mind, Billy had already hammered two sentences worth of new words. Metal scrap lay at his feet- impeachable evidence of the hasty and impassioned sense of creation with which Billy was forced to live. Billy inherited this job from his father. It was the sort of job that traveled with a bloodline, not a post-collegiate internship-turned-career.</p>
<p>Wordsmithing is exquisitely dangerous. When was the last time you took it upon yourself to invent a word? Likely, you’ve never met a wordsmith, nor known their post existed. Billy spent his days locked in the shop, tripping over new contractions and stumbling into slang. It was his responsibility- nay, his duty to keep the fires stoked and the material pliable. Should he stop for an instant, should the heat dissipate in his heart for a moment, the metal would seize upon itself and we’d wake into a world completely decided; a life in which we have no freedom to see things as we like, only as they are known. Existence would have but one meaning; a rose smelling nothing like itself by any other name. An unbending world of definition and description. Banishment for interpretation.</p>
<p>Perhaps you sense the pressure with which Billy lived. It was this pressure that drove him forward. Forward, and inevitably, mad.</p>
<p>Holding such a secret position, Billy was considered by his friends to be jobless. Utterly and tragically unemployed. They knew he “worked from home” (their condescension, not mine), but having never seen his office, his forge, assumed him to be draining life in front of his computer. Asking him to lunch was an exercise in frustration. <em>I can’t, I’ve got loads to do today</em>, Billy was always busy. They assumed he was too proud to admit his desperation. They thought Billy was a waste.</p>
<p>And if they found themselves vexed by Billy’s refusal to take lunch breaks, it was nothing compared to the aggravation and sheer madness Billy felt when trying to explain his work to these people. What could he say? He usually led with <em>I’m a writer</em>, but that begged more questions about publication and style. He abstracted for a while and just claimed the mantle of <em>Artist</em>, something that drew even more scoffs. No one was a capital A-r-t-i-s-t. Art was a hobby. Billy was not an artist. He tried<em> Linguist, Inventor, Architect, </em>and <em>Sculptor</em>, only to be met with mouths full of laughter.</p>
<p>Once he yelled <em>I’m a Wordsmith</em> in the middle of a boozy party, but someone just removed the red plastic cup of gin from his hand and escorted him out the front door. “This is how people end up homeless and living on the streets,” his friends said.</p>
<p>As it was, Billy found himself with ample time alone. Solitude, while not necessary for his job, was all the better for results. The more time spent alone in his forge, the more daring his creations. Besides, Billy hardly ever spoke. Even when he dared out among friends Billy was usually forgotten at some bar or pub, relegated to a corner next to a long defunct juke box while the rest of the crowd mingled with the ease of a thousand newly greased cogs clicking away in a gigantic unseen clock. And so, despite his familial role in the creation of language as we know it, Billy was uniformly unfamiliar with its every day use. Billy was quiet.</p>
<p>&nbsp;</p>
]]></content:encoded>
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		</item>
		<item>
		<title>Swim Team: The Bear</title>
		<link>http://renegadekitchen.com/swim-team-the-bear/</link>
		<comments>http://renegadekitchen.com/swim-team-the-bear/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 01:17:33 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Swim Team]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2381</guid>
		<description><![CDATA[]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><a href="http://renegadekitchen.com/swim-team-the-bear/the-bear-jpg/" rel="attachment wp-att-2382"><img class=" wp-image-2382 aligncenter" title="The Bear" src="http://renegadekitchen.com/wp-content/uploads/2012/01/The-Bear-JPG-720x1024.jpg" alt="" width="648" height="922" /></a></p>
]]></content:encoded>
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		<title>IACP 2012 Launch Party</title>
		<link>http://renegadekitchen.com/iacp-2012-launch-party/</link>
		<comments>http://renegadekitchen.com/iacp-2012-launch-party/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 17:32:36 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[IACP]]></category>
		<category><![CDATA[NYC]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2375</guid>
		<description><![CDATA[&#160; &#160; Last week the International Association of Culinary Professionals (IACP) put on a mini-skirt and some glitter and hit the streets. Yes, the venerable organization is shaking things up on the road to their next national conference and I’m all for it. The first conference I attended was in Portland two years ago. It [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://player.vimeo.com/video/35096066?title=0&amp;byline=0&amp;portrait=0" frameborder="0" width="640" height="360"></iframe></p>
<div>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p>Last week the <a title="IACP" href="http://www.iacp.com/" target="_blank">International Association of Culinary Professionals</a> (IACP) put on a mini-skirt and some glitter and hit the streets. Yes, the venerable organization is shaking things up on the road to their next national conference and I’m all for it. The first conference I attended was in <a href="http://renegadekitchen.com/iacp-2010-portland-day-1-video/">Portland two years ago</a>. It had a spectacular taste, deeply woven into the city and amped with great chefs and funky events. And still, in between the parties and panels, I yearned for the board to adopt more technology into their planning. I was among the youngest attendees, a glaring hole in their facade.  Plancast, Twitter, Foursquare- if IACP wanted to attract more people my age, I suggested they jump into the deep end.So my hopes were high for the next conference in Austin.</p>
<p><a href="http://renegadekitchen.com/iacp-2011/">And I was let down</a>. The week felt sleepy, it lacked the urgency and spunk of Portland. Sure, I made some great contacts in the food world (that is, after all, the main focus of attending these things), but I didn’t leave feeling terribly energized. Knowing the next conference would be in NYC I decided that would be the make or break conference for me.</p>
<p>If NYC improves upon the Portland formula, then I’ll continue my IACP membership. If, on the other hand, it follows in the footsteps of Austin, then this will be my last year in the organization.</p>
<p>Bringing the event to NYC is important for so many obvious reasons. And for the less obvious? NYC is the place to weave IACP into a younger food culture. Time to pick up more digital entrepreneurs, time to change the game.</p>
<p>For too long IACP has been focused on presenting “the book deal” as the pinnacle of our work as food professionals. Yes, I love cookbooks. They are beautiful transcriptions of life lived around the world. And I almost never use them. I’d rather have my iPad in the kitchen with me, looking through my collection of recipes or searching for things online.</p>
<p>It seems to me that most attendees have websites and twitter handles at the urging of publishers and agents. IACP members are told, repeatedly, that having an online presence is key to building the audience necessary for that elusive book deal. But what about looking at digital projects as more than means to various ends?</p>
<p>Why don’t we examine the value of digital food interaction as an end in and of itself?</p>
<p>Now back to the glitter and heels:<br />
IACP launched with a party at Santos Party House last week. I didn’t know what to expect, would it be Austin all over again or Portland-inflected?</p>
<p>I was not let down. It seems everyone is rallying around this conference, within and without. The planning committee has lined up some big-ticket speakers and peeled back the curtain around some of NYC’s most coveted food businesses. And to top it off, this year our awards show (usually a despairing evening) will be hosted by Mo Rocca. Watch the video above to hear more from the team in charge. I’m excited.</p>
<p>Will you be there?</p>
<p><strong id="internal-source-marker_0.2789930128492415"><br />
</strong></p>
</div>
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		<item>
		<title>Macaroons</title>
		<link>http://renegadekitchen.com/macaroons/</link>
		<comments>http://renegadekitchen.com/macaroons/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 22:03:09 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[No Processed Sugar]]></category>
		<category><![CDATA[Nut Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Macaroon]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2368</guid>
		<description><![CDATA[Adapted from Danny Cohen of Danny’s Macaroons 1 15-ounce can Coconut Milk 2 small pucks Palm Sugar (~½ cup) 16 ounces Unsweetened Shredded Coconut 1 teaspoon Vanilla 2 Egg Whites ¼ teaspoon Salt Get Busy In a sauce pan over low heat stir the coconut milk and palm sugar pucks until they melt together. Simmer [...]]]></description>
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<div></div>
<div><strong><strong>Adapted from <a title="Danny Macaroons!" href="http://www.foodandwine.com/recipes/coconut-macaroons" target="_blank">Danny Cohen</a> of Danny’s Macaroons<br />
</strong></strong></div>
<div>
<ul>
<li>1 15-ounce can Coconut Milk</li>
<li>2 small pucks Palm Sugar (~½ cup)</li>
<li>16 ounces Unsweetened Shredded Coconut</li>
<li>1 teaspoon Vanilla</li>
<li>2 Egg Whites</li>
<li>¼ teaspoon Salt</li>
</ul>
<p><strong><strong>Get Busy<br />
</strong></strong></p>
<ol>
<li>In a sauce pan over low heat stir the coconut milk and palm sugar pucks until they melt together. Simmer for another 10 minutes or until the liquid has reduced by half and is thick enough to coat the back of a spoon. Take off the heat.</li>
<li>Preheat your oven to 350 degrees.</li>
<li>Stir the shredded coconut and vanilla into the reduced coconut milk. It should be thick and fairly dry.</li>
<li>In a separate bowl beat the egg whites with the salt until you have hard peaks.</li>
<li>Fold the egg whites in small batches into the coconut mixture.</li>
<li>Scoop the cookies into whatever shape you like and line them up on two cookie sheets.</li>
<li>Bake the macaroons for 18-20 minutes, or until they’re golden brown on top.</li>
</ol>
<p>Prep. Time: 30 minutes<br />
Baking Time: 18-20 minutes<br />
Yield: 40 2-inch cookies</p>
</div>
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		</item>
		<item>
		<title>Get Out for Immigration</title>
		<link>http://renegadekitchen.com/get-out-for-immigration/</link>
		<comments>http://renegadekitchen.com/get-out-for-immigration/#comments</comments>
		<pubDate>Tue, 20 Dec 2011 01:30:08 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Civil Rights]]></category>
		<category><![CDATA[Gay Rights]]></category>
		<category><![CDATA[Get Equal]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2342</guid>
		<description><![CDATA[&#160; Hey Friends- I&#8217;ve been doing some video work for a wonderful organization called Get Equal. They&#8217;re fighting for equality for LGBT citizens and doing a damn good job of it. Last week Secretary of State Hillary Clinton gave a speech to the U.N. on LGBT rights across the world. It was a magnificent speech calling [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://player.vimeo.com/video/33844127?title=0&amp;byline=0&amp;portrait=0" frameborder="0" width="640" height="360"></iframe></p>
<p>&nbsp;</p>
<p>Hey Friends-</p>
<p>I&#8217;ve been doing some video work for a wonderful organization called <a title="Get Equal" href="http://getequal.org/" target="_blank">Get Equal</a>. They&#8217;re fighting for equality for LGBT citizens and doing a damn good job of it. Last week Secretary of State Hillary Clinton gave a speech to the U.N. on LGBT rights across the world. It was a magnificent speech calling all nations to step up and recognize their people as full citizens. I&#8217;d love to say that our country is leading the way in LGBT civil rights, but we aren&#8217;t. Check out the video above to hear the story of one couple struggling to find a way to live in the states.</p>
<p>&nbsp;</p>
<p>Rock on,</p>
<p>DK</p>
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		<title>Gingerbread Walnuts</title>
		<link>http://renegadekitchen.com/gingerbread-walnuts/</link>
		<comments>http://renegadekitchen.com/gingerbread-walnuts/#comments</comments>
		<pubDate>Sat, 03 Dec 2011 16:44:18 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[No Processed Sugar]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Christmas Gifts]]></category>
		<category><![CDATA[Shun Lee]]></category>
		<category><![CDATA[Walnuts]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2333</guid>
		<description><![CDATA[Free of Gluten, Dairy, Soy, Corn and Processed Sugar. 3 pounds Shelled Walnuts 3 Egg Whites 2 tablespoons Coconut Oil (or Rice Bran, Safflower, Sunflower, etc&#8230;) 1 teaspoon Molasses 1 teaspoon Vanilla Extract ¾ cup Palm Sugar 1 tablespoon Ground Ginger 1 tablespoon Cinnamon ½ teaspoon Salt ¼ teaspoon Ground Nutmeg ⅛ teaspoon Ground Cloves [...]]]></description>
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<div><em>Free of Gluten, Dairy, Soy, Corn and Processed Sugar.</em></div>
<ul id="internal-source-marker_0.4137779790908098">
<li>3 pounds Shelled Walnuts</li>
<li>3 Egg Whites</li>
<li>2 tablespoons Coconut Oil <em>(or Rice Bran, Safflower, Sunflower, etc&#8230;)</em></li>
<li>1 teaspoon Molasses</li>
<li>1 teaspoon Vanilla Extract</li>
<li>¾ cup Palm Sugar</li>
<li>1 tablespoon Ground Ginger</li>
<li>1 tablespoon Cinnamon</li>
<li>½ teaspoon Salt</li>
<li>¼ teaspoon Ground Nutmeg</li>
<li>⅛ teaspoon Ground Cloves</li>
<li>1 cup Dried Cherries</li>
</ul>
<p><strong>Get Busy</strong></p>
<ol>
<li>Spread the raw walnuts over two cookie sheets. Place them in the oven while you preheat it to 300 degrees. When they are slightly fragrant and toasted, remove them and drop the heat to 250 degrees.</li>
<li>In a large bowl whisk together everything (leaving out the cherries) until frothy and blended. Don’t worry about getting peaks of any kind out of the egg whites, just make them bubbly.</li>
<li>Pour the roasted walnuts and dried cherries into the wet mixture and stir to coat everything.</li>
<li>Spread the nuts back over the cookie sheets and bake at 250 degrees for one hour, or until the nuts are dry <em>(third obligatory nut joke)</em>.</li>
<li>Remove from the oven, try not to nibble until they’ve cooled. You will not win.</li>
</ol>
</div>
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