Jenn Sutherland
Chicago
Manager of Creative Services & Branding, American Cancer Society
Nonprofit
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Ryan Healy
New Feature: Be Known for Your Ideas with Your Brazen Careerist Social Resume - http://www.brazencareerist/2010/03/09/new-feature-be-known-for-your-idea...
Suzy Tonini:
Thanks for the post Ryan.
Maybe I am missing something here, but between my Google Profile and Google Buzz conversations, might I not already ...MoreThanks for the post Ryan.
Maybe I am missing something here, but between my Google Profile and Google Buzz conversations, might I not already have a Social Resume?
Also, I would be VERY interested in seeing the rate and timeline of adoption by hiring managers and recruiters/sourcers of Social Resumes. And, how do you capture the info on a Social Resume into one of those dinosaur-like things called Applicant Tracking Systems that everyone still seems to be using?
I LOVE this stuff- it's getting the culture transformation going which is the tough part.
100 weeks ago
Maybe I am missing something here, but between my Google Profile and Google Buzz conversations, might I not already ...MoreThanks for the post Ryan.
Maybe I am missing something here, but between my Google Profile and Google Buzz conversations, might I not already have a Social Resume?
Also, I would be VERY interested in seeing the rate and timeline of adoption by hiring managers and recruiters/sourcers of Social Resumes. And, how do you capture the info on a Social Resume into one of those dinosaur-like things called Applicant Tracking Systems that everyone still seems to be using?
I LOVE this stuff- it's getting the culture transformation going which is the tough part.
100 weeks ago
Ryan Healy:
@Andrew - Great question, one of the problems is where do you put all of these ideas so 1) you don't lose them and 2) other people can see the ...More@Andrew - Great question, one of the problems is where do you put all of these ideas so 1) you don't lose them and 2) other people can see the ones you want them to see. That was our thought process behind the concept of our Social Resumes. Hopefully, you start putting them all on your Social Resume. As far as planning goes, I try to leave it at just jotting down notes. If you can't focus on what you're doing full time, its not going to work. The other ideas can wait.
@Suzy - Good points. Your Google profile and Google Buzz conversations are just like conversations you have on any other network, they get lost after a few days. Sure, people can really dig to go find them but that's a lot of work, and most people probably won't take the time to go past the first 1 or 2 links they see. I'm also very interested to see the adoption rate of hiring managers and recruiters etc. Obviously as the product matures, we'll need to address issues like capturing info in ATS's. We already have some thoughts but the real challenge now is to get the word out!
100 weeks ago
@Suzy - Good points. Your Google profile and Google Buzz conversations are just like conversations you have on any other network, they get lost after a few days. Sure, people can really dig to go find them but that's a lot of work, and most people probably won't take the time to go past the first 1 or 2 links they see. I'm also very interested to see the adoption rate of hiring managers and recruiters etc. Obviously as the product matures, we'll need to address issues like capturing info in ATS's. We already have some thoughts but the real challenge now is to get the word out!
100 weeks ago
Erin Lariviere
Can anyone recommend some good sites for vegetarian recipes?
I'm not vegetarian, but am trying to reduce the amount of meat we eat. It's tricky because I'm gluten intolerant, meaning meat is one of the few things I can eat :)
Janavi:
If you're a fan of Indian food, Syvum has some of the best Indian Veggie recipes that I've tried :) MoreIf you're a fan of Indian food, Syvum has some of the best Indian Veggie recipes that I've tried :) http://www.syvum.com/recipes/ivrindex.html The website does look a bit iffy, but believe me, the content is anything but!
64 weeks ago
64 weeks ago
Leslie Juvin Acker:
Vegan with A Vengeance. MoreVegan with A Vengeance. http://www.theppk.com/books/vegan-with-a-vengeance/ I have the book. It's good. It's tough in France to find substitutes, but you could always just raw food like some of my friends do.
64 weeks ago
64 weeks ago
Ashley Jones
Tomatoes. We have way too many tomatoes coming from our garden and would really like to save some for after summer. I have no idea how to "can" anything. Can you freeze tomatoes? If yes, what is the best way to do so?
Kerry Kyd:
Frozen tomatoes I don't have a clue about. But, from my experience of tomoatoes that have been in a fridge that's set on too low a temp...it's ...MoreFrozen tomatoes I don't have a clue about. But, from my experience of tomoatoes that have been in a fridge that's set on too low a temp...it's bad news. I believe that making & then freexing in soups & sauces & perhaps even a puree has a greater likelihood of success. GOod luck!
79 weeks ago
79 weeks ago
Jenn Sutherland:
Boil a large pot of water. Score the tomatoes with a small "X" on the bottom & dunk in the water for about a minute, then remove, cool for a ...MoreBoil a large pot of water. Score the tomatoes with a small "X" on the bottom & dunk in the water for about a minute, then remove, cool for a minute until you can handle them, then peel & core. You can then slip them into freezer bags and freeze - they won't be good for salads, but you can make sauce out of frozen tomatoes (or freeze tomato sauce), with no problem.
77 weeks ago
77 weeks ago
Sabera (Kapasi) Photographer
Hi everyone! As some of you may know, I recently started catering healthy Indian food in the Twin Cities, MN. The business is on a very small scale right now (I only supply to friends) but I am really keen on ramping up.
Have you or anyone you know opened a catering / food business? I believe there are licenses involved. How did you go about it? What should I start reading and educating myself about? What questions should I be asking myself?
84 weeks ago from Slash Jobs, I Love to Cook!, Entrepreneurs and Ask Penelope Trunk!2 more
Rebecca Thorman and Frank Herfert recommended this
Aamer Iqbal:
@Sabera, what is included in a healthy Indian menu? Most snacks are deep fried e.g. samosas; then there are parathas and qormas. A chat (not what ...More@Sabera, what is included in a healthy Indian menu? Most snacks are deep fried e.g. samosas; then there are parathas and qormas. A chat (not what many are thinking) is probably the only healthy one I can think of right now. Your input can help my menu planning too :)
81 weeks ago
81 weeks ago
Sabera (Kapasi) Photographer:
Aamer - The dishes you mentioned are mainly served in restaurants and fancier Indian theme dinners. So what you mention really is the 'special ...MoreAamer - The dishes you mentioned are mainly served in restaurants and fancier Indian theme dinners. So what you mention really is the 'special occasion' food in Indian cooking. Everyday Indian cooking prepared in Indian households is healthy, nutritious and when prepared appropriately, perfect for maintaining good health when accompanied with moderate daily exercise. Visit my blog for recipes.
81 weeks ago
81 weeks ago
Jenn Sutherland
While Ryan's trying to be healthy, I'm taking advantage of the beautiful sour cherries in season right now in the midwest and making sour cherry sorbet, 'ritas and cherry sauce. I topped some gluten-free pancakes with the cherry sauce for a spectacular birthday feast! http://thewholekitchen.wordpress.com/2010/06/29/sour-cherry-compote/
Jonathan Hyland:
I can vouch for Jenn's recipe! I used sweet cherries, but the deliciousness was all the same.
Woe betide you if you don't have a pitting device, ...MoreI can vouch for Jenn's recipe! I used sweet cherries, but the deliciousness was all the same.
Woe betide you if you don't have a pitting device, like me...
84 weeks ago
Woe betide you if you don't have a pitting device, ...MoreI can vouch for Jenn's recipe! I used sweet cherries, but the deliciousness was all the same.
Woe betide you if you don't have a pitting device, like me...
84 weeks ago
Jenn Sutherland:
I love a guy who can throw out words like "betide!"
...I don't have a pitting device, either. We've always used bobby pins - for sour cherries ...MoreI love a guy who can throw out words like "betide!"
...I don't have a pitting device, either. We've always used bobby pins - for sour cherries which are smaller and softer, it's faster than a pitter, but for sweet cherries - kind of a pain, since they're more firm and you generally need a paring knife and a bobby pin...which is why most of the sweet cherries at our house go straight from the bowl to our tummies!
84 weeks ago
...I don't have a pitting device, either. We've always used bobby pins - for sour cherries ...MoreI love a guy who can throw out words like "betide!"
...I don't have a pitting device, either. We've always used bobby pins - for sour cherries which are smaller and softer, it's faster than a pitter, but for sweet cherries - kind of a pain, since they're more firm and you generally need a paring knife and a bobby pin...which is why most of the sweet cherries at our house go straight from the bowl to our tummies!
84 weeks ago
Jenn Sutherland
While Ryan's trying to be healthy, I'm taking advantage of the beautiful sour cherries in season right now in the midwest and making sour cherry sorbet, 'ritas and cherry sauce. I topped some gluten-free pancakes with the cherry sauce for a spectacular birthday feast! http://thewholekitchen.wordpress.com/2010/06/29/sour-cherry-compote/
Jenn Sutherland
While Ryan's trying to be healthy, I'm taking advantage of the beautiful sour cherries in season right now in the midwest and making sour cherry sorbet, 'ritas and cherry sauce. I topped some gluten-free pancakes with the cherry sauce for a spectacular birthday feast! http://thewholekitchen.wordpress.com/2010/06/29/sour-cherry-compote/
Jenn Sutherland:
Erin - I've got a giant rubbermaid tub filled with little bags of just about every kind of gluten-free flour - playing around with the different ...MoreErin - I've got a giant rubbermaid tub filled with little bags of just about every kind of gluten-free flour - playing around with the different flours is fun - a scale is your best friend with GF stuff. Weight matters. ;)
I don't use a lot of the bean flours - occasionally I'll use a bit of garbanzo flour, but I generally don't like the beany flavor it adds to baked goods.
84 weeks ago
I don't use a lot of the bean flours - occasionally I'll use a bit of garbanzo flour, but I generally don't like the beany flavor it adds to baked goods.
84 weeks ago
Ryan Paugh
In my never-ending quest to try to eat healthier I recently started to cook Tempeh. It has a great texture that beats the hell out of Tofu. The only problem is (like Tofu) it's hard to add flavor to it. The best method I've found is to marinade it in Soy Sauce for about an hour then stir fry w/ some veggies. Anyone else worked w/ Tempeh? I'd like to find some new recipes!
84 weeks ago from I Love to Cook! and Brazen Foodies
Christina Steel:
Not with tempeh, but I have a GREAT recipe for tofu! You have to marinate it overnight, but it's worth it!
84 weeks ago
84 weeks ago
Rebecca Thorman
Made some Spinach, Mushroom & Goat Cheese Quesadillas tonight - very yummy! Here's the recipe - http://bit.ly/ay32Q9 - what's your favorite quesadilla filling?
Rebecca Thorman:
Yum on the jalapeno white sauce.
And Chris, I'm sure we'd all love the recipe - that sounds delicious!
84 weeks ago
84 weeks ago
Jenn Sutherland:
I love doing breakfast 'dillas (though we do usually seem to eat them for dinner) - a little cheese, green onion, whatever meat I may have on hand ...MoreI love doing breakfast 'dillas (though we do usually seem to eat them for dinner) - a little cheese, green onion, whatever meat I may have on hand - ham, bacon, steak, and put a fried egg (broken yolk) in the middle. YUM.
84 weeks ago
84 weeks ago
Jenn Sutherland
Okay, since Ryan's giving me a hard time for my neglect of the BC crew, here's a couple of my new favorite healthy recipes from the blog:
http://thewholekitchen.wordpress.com/2010/05/23/quinoa-salad-with-cilant...
http://thewholekitchen.wordpress.com/2010/04/25/tomato-soup-with-fennel/
Let me know what y'all think!
Jenn Sutherland:
Haha, thanks for the warm welcome back, Ryan! My *favorite* thing to do with champagne mangoes is to make this sorbet - it's so creamy and tangy ...MoreHaha, thanks for the warm welcome back, Ryan! My *favorite* thing to do with champagne mangoes is to make this sorbet - it's so creamy and tangy - but you'll need a few more mangoes for that one: http://thewholekitchen.wordpress.com/2009/04/30/mango-lime-sorbet/.
88 weeks ago
88 weeks ago
Ryan Paugh:
@Jenn -- Now that it's the weekend maybe I can find some time to make your sorbet too. I'll let you know how it all turns out.
87 weeks ago
87 weeks ago
Ryan Paugh
I usually try to make my lunches, but 2-3 times a week I can't. So I stockpile single serving meals (frozen burritos, noodle bowls, etc) from Trader Joe's. I buy this stuff from Trader Joe's because it looks and tastes a lot better than the crap at regular grocery stores, but is it any healthier? I'm no good at reading nutrition labels so let me know what you guys think!
88 weeks ago from I Love to Cook!, Brazen Foodies and Health and Nutrition1 more
Adriana Llames:
@nicolep: great advice, and it's accurate. Generally frozen dinners are high in sodium (500-600+) which can add up; if you're just eating them ...More@nicolep: great advice, and it's accurate. Generally frozen dinners are high in sodium (500-600+) which can add up; if you're just eating them every so often you're fine. Go for easy, high protein snacks in between (hummus/veggies, apple/peanut butter) to off-set the frozen meals.
86 weeks ago
86 weeks ago
Heather Dziczek:
I'm in the "make all lunches over the weekend" camp, except for lunches that will come from dinner leftovers.
Without knowing what you normally ...MoreI'm in the "make all lunches over the weekend" camp, except for lunches that will come from dinner leftovers.
Without knowing what you normally eat or consider "healthy," I wouldn't be able to give great advice, since none of the "heat and serve" meals are healthy by my standards. (Not trying to condescend — I've just become fairly health-conscious over time.)
If you can't (for reasons unknown) make lunch 2-3 days per week ... that's between half and most of the time. If it's important to you to eat a healthy lunch, perhaps checking out why you can't make lunch regularly (and making adjustments) will help more than reading labels.
86 weeks ago
Without knowing what you normally ...MoreI'm in the "make all lunches over the weekend" camp, except for lunches that will come from dinner leftovers.
Without knowing what you normally eat or consider "healthy," I wouldn't be able to give great advice, since none of the "heat and serve" meals are healthy by my standards. (Not trying to condescend — I've just become fairly health-conscious over time.)
If you can't (for reasons unknown) make lunch 2-3 days per week ... that's between half and most of the time. If it's important to you to eat a healthy lunch, perhaps checking out why you can't make lunch regularly (and making adjustments) will help more than reading labels.
86 weeks ago
Megan Williams
Anyone ever considered taking time off your "formal" career and enrolling in culinary school for a diploma? I've never wanted to work as a chef, but would love to learn all the techniques. The community classes at my local school just aren't cutting it anymore.
Emily Moore:
Jenn, do you run your own food blog or do you contribute to another? I'd love to hear more about that.
88 weeks ago
88 weeks ago
Jenn Sutherland:
Hey Emily - I write my own food blog - started it on a whim 1.5yrs ago after friends always asking for my recipes, and from there it's taken off, ...MoreHey Emily - I write my own food blog - started it on a whim 1.5yrs ago after friends always asking for my recipes, and from there it's taken off, and been a lot of fun - keeps me inspired to cook new things all the time. Tonight: shaved asparagus and arugula salad with lemon vinaigrette. ;)
88 weeks ago
88 weeks ago
Ryan Paugh
If you have a favorite grilling recipe share it below. Since Summer is right around the corner I've been really getting in the mood to cook outdoors. Thought it would be fun to swap recipes with you guys. Here's one of my faves - http://bit.ly/d44ykI - Grilled Chicken w/ Spicy Peach Glaze. Pairs well with a homemade potato salad and some grilled corn. Made it yesterday for my girlfriend's family and everyone loved it.
Wanda:
Sounds delicious! I had a great pulled pork sandwich with cole slaw, a cornbread wedge and grilled corn at a party recently and I am determined to ...MoreSounds delicious! I had a great pulled pork sandwich with cole slaw, a cornbread wedge and grilled corn at a party recently and I am determined to try a new pulled pork recipe.
I also want to make fish tacos.
89 weeks ago
I also want to make fish tacos.
89 weeks ago
Amy Calhoun:
I am trying to learn to grill more and didn't want to dirty up pans the other night, so I put my kids toasted cheese on the grill. I was pleased ...MoreI am trying to learn to grill more and didn't want to dirty up pans the other night, so I put my kids toasted cheese on the grill. I was pleased with the result and liked the extra smokey flavor that came with it!
89 weeks ago
89 weeks ago
Cameron Plommer
Hey everyone. I found this cool post about how Americans eat and the costs of eating shitty food. It's scary to think the most of the adult population is overweight.
http://ecochiceconomist.wordpress.com/2010/04/23/whats-for-dinner-tonigh...
My solution: teach people how to cook, and learn how to read food labels. For me when I read a food label and see that it has a ton of calories, fat, sugar and sodium, I just put it down.
Ed Barrientos, JenG and Amne Hiraiwa recommended this
Paula Duarte:
This discussion reminds me of an article I just read at Fast Company about how hard it really is (but possible!) for humans to change our behavior ...MoreThis discussion reminds me of an article I just read at Fast Company about how hard it really is (but possible!) for humans to change our behavior pattern. There are some really interesting implications for this in health care, business, etc. I encourage you to check out the article:
http://www.fastcompany.com/node/52717/print
92 weeks ago
http://www.fastcompany.com/node/52717/print
92 weeks ago
JenG:
@Sean I didn't make the term up, I promise! Nothing wrong with omnivore. The difference is that omnivore refers to WHAT you eat, and flexitarian ...More@Sean I didn't make the term up, I promise! Nothing wrong with omnivore. The difference is that omnivore refers to WHAT you eat, and flexitarian describes HOW you eat. Subtle, but it was important to describe the change I'm trying to get to.
@Paula I love that article. I totally believe that joy is a more powerful motivator than fear, but not many embrace it when trying to institute change. Thanks for sharing that.
92 weeks ago
@Paula I love that article. I totally believe that joy is a more powerful motivator than fear, but not many embrace it when trying to institute change. Thanks for sharing that.
92 weeks ago
Jenn Sutherland
Sabera inspired me to try making chana dal (and I LOVE chickpeas). It turned out really well - and here's my post based on her post! http://thewholekitchen.wordpress.com/2010/03/28/chana-dal/
Sabera (Kapasi) Photographer
Do you like fusion food? How about Indian fusion? Try my latest recipe on Salmon Cakes here: http://bit.ly/dzW9UP
Jenn Sutherland:
Wow - these look great, Sabera! I've been craving salmon this week, I think I'll get a little extra so I can make these with the leftovers!
97 weeks ago
97 weeks ago
Sabera (Kapasi) Photographer:
Yay! If Jenn liked my recipes then all is well ;-) Hope you like it when you make the cakes :-)
97 weeks ago
97 weeks ago
Ryan Paugh
I often find myself praying to the food gods that real Vietnamese Pho was easier to make. I really wanted it last night and didn't feel like going out to my local Pho shop. I found this recipe for a simplified recipe and I thought it was pretty damn good - http://bit.ly/ctoZOi - Take it or leave it, but if you're craving Pho and I don't feel like dealing with beef bones and oxtails this should do it for you.
Karolyn Chowning recommended this
Jenn Sutherland:
Glad to know that I'm not the only one praying to the Pho Gods. I've yet to really master this one, though this recipe looks good for a short-cut. ...MoreGlad to know that I'm not the only one praying to the Pho Gods. I've yet to really master this one, though this recipe looks good for a short-cut. Thankfully, the Vietnamese 'hood is right on my train-ride home, so it's easy to stop off when I need some good Pho.
97 weeks ago
97 weeks ago
Jenn Sutherland
Time for Friday night cocktails! Just posted the Rhubarb Bloom (a bit of a nerdy drink, but SO tasty)! Rhubarb syrup + gin + lime juice + basil, then shaken. http://thewholekitchen.wordpress.com/2010/03/12/rhubarb-bloom-cocktail/
Sabera (Kapasi) Photographer
Do you like Indian food? What's your favorite Indian dal (lentil) preparation? See my post on Chana dal and take the poll here! http://bit.ly/aIytJ6
Sabera (Kapasi) Photographer
Hi everyone! My Indian recipe blog is now self-hosted! Check it out here http://onelifetoeat.com
I'm teaching myself how to do it up with the extra features I get. Any feedback is appreciated.
Sabera (Kapasi) Photographer:
:-) Thanks for the feedback Neeraj & Jenn.
@Neeraj - I'm working on more content areas. Hoping people may want to read what I have to say!
100 weeks ago
100 weeks ago
Jenn Sutherland
Anybody else reading/cooking from Thomas Keller's new cookbook, Ad Hoc at Home? Much more precise way of cooking than I'm used to, but made 2 recipes from it, and both were amazing. Lentil Soup with sweet potatoes and bacon and a chile-rubbed sirloin tip roast.
Mojgan Fay
Finally made bacon ice cream and how surprising that it was a Canada Reads novel that inspired me to do it: http://www.somethinglemon.com/?p=300
Bacon + sugar + cream + eggs (lots of eggs!) = true love!!
Jung Fitzpatrick:
Wow. Never would have thought of bacon ice cream. Pretty adventurous!
104 weeks ago
104 weeks ago
Jenn Sutherland:
Oh this one's been on my list to try for awhile...maybe it will be our Valentine's Day treat! Looks awesome!
103 weeks ago
103 weeks ago
Emily Moore
I'm a college student living on a small income. I'm always looking for new and quick recipes to fit my budget.
Mehul Kar:
I try not to think about the budget but cooking is probably a lot cheaper than eating out. $70 of grocery lasted me two weeks (and counting).
102 weeks ago
102 weeks ago
:
soups are always a great, cheap and filling way to eat well on a budget. there are so many varieties and you can make a lot for litte money. ...Moresoups are always a great, cheap and filling way to eat well on a budget. there are so many varieties and you can make a lot for litte money. vegetable soups and bean soups are good budget stretchers, and i have a phenomenal recipe for peanut butter soup. with the leftover peanut butter in the jar, you can have peanut butter sandwiches. my blog also has some tips for eating on a budget as well as a couple of menu plans.
102 weeks ago
102 weeks ago
Jenn Sutherland
(Obviously I wasn't paying attention last night - posted this one to the Foodies group instead of here.) Made the best tomato sauce ever over the weekend - and it's silly how simple it is. If you can slice an onion in half and open a can, you're there. Check it out: http://thewholekitchen.wordpress.com/2010/02/03/simply-perfect-tomato-sa...
Rebecca Thorman:
That's so funny, I do keep seeing this recipe around... must be the butter. :)
105 weeks ago
105 weeks ago
Jenn Sutherland:
Yeah, I think it's the butter that definitely makes it magical. ;) Still not *too* bad for you, considering we got 7 servings out of one batch...
105 weeks ago
105 weeks ago
Mojgan Fay
Came back from Oregon Truffle Festival http://www.oregontrufflefestival.com/ and am now going through truffle withdrawal. What do you mean I can't have black truffle shaved on country bread toast with butter and fleur de sel for breakfast?? Sigh. I guess cereal will do.
If you are in Oregon, I would highly recommend attending this festival. In 2 days I consumed 17 courses of delicious truffle goodness + wine. Oh, so much wine!
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