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April 15, 2008
Newsletter




Downward Dog, Then Dinner

We’re not sure when or where the notion of combining a workout with a high-end meal got started. But it’s likely to get even bigger now that New York Times reviewer Frank Bruni has anointed Napa, CA, restaurant-yoga studio Ubuntu as his No. 2 “Best New Restaurant” in the country. Whether patrons are doing shoulder stands before their starter course in Napa, going for a pre-dinner single-track bike ride with their chef in Boulder, CO, or tuning up their putting stroke before sitting down to dinner in Corona, CA, more of them are looking to break a sweat before having their meal at full-service restaurants.
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www.grill-brick.com








Friend Of The Earth, A Large Part Of Which He Owns

Ted Turner—media entrepreneur, environmentalist, land baron and casual dining restaurateur—stirred up a hornet’s nest earlier this month when he proclaimed that much of humanity will be extinct a few decades from now. “We’ll be eight degrees hotter in 10—not 10 but 30 or 40 years and basically none of the crops will grow,” he said. “Most of the people will have died, and the rest of us will be cannibals.” Given that forecast, it’s fair to ask: What kinds of eco-friendly initiatives are underway at Ted’s Montana Grill right now?
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5 MINUTE CHATS ABOUT FOOD IN THE MOVIES


Food & Flicks: Willy Wonka and the Chocolate Factory


Listen Now to Beth Kimmerle, who wrote, Chocolate the Sweet History, offer up some terrific chocolate drink recipes as she discusses this 1971 candy classic with Gail Bellamy, RH Executive Food Editor.



Visit Food & Flicks and Register to Win
Over 100 movie related prizes including a chance to win an all-expense paid trip for two to the Sundance Film Festival.


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