How Can Value be Reinstated in the Built Environment? Excerpt 2 from 'Design to Value: The architecture of holistic design and creative technology.'

Even if Guy Fieri isn’t always your go-to source for cooking advice, he’s been sharpening his burger critiquing skills since 2007 (when the first season of the show premiered).

His recovery is the most miraculous event I have ever witnessed.It’s still hard for me to believe, even to this day.. Eric’s dedication and commitment to our kitchen and to the craft of cooking has been inspiring to us all.

How Can Value be Reinstated in the Built Environment? Excerpt 2 from 'Design to Value: The architecture of holistic design and creative technology.'

Something that has propelled us past the fright of that night and reminds us of how much joy comes from working within a team and cooking food together.. Just like learning from my many previous mistakes in the kitchen, I am determined to never let this happen again.Not having someone prepared to administer CPR in our kitchen is no longer acceptable and hopefully will not be in any other kitchen in America.. Beginning this June, we will be hosting training sessions at Mister Jiu’s to get chefs CPR certified.Our goal is get every kitchen in San Francisco educated with the ability to act in a moment of crisis.

How Can Value be Reinstated in the Built Environment? Excerpt 2 from 'Design to Value: The architecture of holistic design and creative technology.'

If you run a kitchen or a restaurant, I hope you too will prioritize a training session for your staff to become CPR certified—because you never know when you may need the people around you to save you.The burrito, perhaps more than any other food,.has come to be the symbol of Mexican-American cuisine.

How Can Value be Reinstated in the Built Environment? Excerpt 2 from 'Design to Value: The architecture of holistic design and creative technology.'

As with so many foods, its exact origin is debated; but it's generally agreed that its cultural stronghold in the United States is larger than in Mexico, especially Southern Mexico where burritos are less popular..

In the United States, its styles are many: Tex-Mex, San Francisco Mission, Colorado green chili-smothered, Durango.On a typical night in the Sprewer household you would find us sitting around the kitchen table, late, but together, dining on pot roast, whole roasted chicken (carcasses preserved for leftovers soup), chili, spaghetti, steak and gravy, or fried something or another.

Always with a vegetable (often frozen) and a starch which was usually potatoes, cornbread, or—you guessed it—Minute Rice.. We have a person of color to thank for the marvel of modern ingenuity that is Minute Rice.. And honestly, after spending your evening roasting a chicken or nursing a sauce, what working parent has time for a 30-minute-long temperamental experiment in which the rice might turn out mushy or stiff while the rest of dinner is on the table waiting?So I totally get my parents' proclivity towards Minute RIce.

I still consider myself a fan of the stuff.Like most of my favorite things in this world, we have a person of color to thank for the marvel of modern ingenuity that is Minute Rice.. OK, so get this, because the brand website is conveniently missing this very relevant and super important detail.. Ataullah K. Ozai‐Durrani.