UPCOMING EVENTS
Food Styling 101 (Introduction to Food Styling), an online course sponsored by Photo Styling Workshops. A new 4-week class begins on April 22, 2008. Self-Promotion and Marketing for Food Stylists, a bonus 2-week fast-track class with personal coaching is also available. Both classes are taught by Lisa Golden Schroeder of Foodesigns.com. These courses are a great way to learn the basics of the craft of food styling. Click here for questions, more information and registration details.
Farm Styled Food...June 20-22, 2008. Three-day, on location food photography workshop in rural Wisconsin (close to Madison). Click here for details; early bird registration begins March 3, 2008.
Looking for more advanced styling/professional development classes? Let us know...we've got some interesting new opportunities in the works!
SPECIAL APPEARANCE...a 2-day food styling workshop at the Pacific Institute of Culinary Arts in Vancouver, British Columbia. Scheduled for October 24-25, 2008, with limited enrollment, the class will take a hard look at the business of food styling and delve into the essentials you need to know to become a successful stylist. For more details, click here.
Just past...SUN, SURF & STYLE...a 3-day live tabletop propping and food styling workshop in San Diego, California. This intensive class focused on being a great food stylist + prop stylist, especially for work in smaller marketplaces. click here for details and to learn more about future workshops.
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Space-saving gadgets; Storing Produce |
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Monday, 10 September 2007 |
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Space-saving gadgets…think about adding some Sleekstor™ collapsible silicone measuring tools or colander to your kit. Visit www.chefn.com to find a cool collapsible set of measuring cups, swivel measuring spoons, and a terrific scoop colander. Worth the investment just for the shot of pure, unadulterated colors they come in: tangerine, huckleberry, avocado, cherry, sapphire, sunflower…
Store your produce well, keep it fresh…food experts agree on one thing: fresh fruits and vegetables are good for you. But fresh produce can present storage challenges. Follow these guidelines, from "Field Guide to Produce" by Aliza Green (Quirk Books, 2004) and the Kansas State University Extension and Research Service.
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ASPARAGUS: Trim 1 inch from bottom of stem. Wrap in wet paper towel. Refrigerate in plastic bags for two to four days.
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GREEN BEANS: Pods get tougher as beans mature. Store in perforated plastic bags in vegetable drawer up to one week.
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BROCCOLI: Refrigerate in airtight plastic bags four to five days.
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CABBAGE: Refrigerate tightly wrapped in plastic wrap up to three weeks.
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CARROTS: Refrigerate in perforated plastic bags four to five months.
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CAULIFLOWER: Refrigerate in perforated plastic bags up to 10 days.
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CORN: Refrigerate in plastic bags no more than two days.
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CUCUMBERS: Keep in plastic bags in vegetable drawer up to two weeks.
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EGGPLANT: Store in vegetable drawer up to one week.
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LETTUCE: Refrigerate in perforated plastic bags up to two weeks.
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CANTALOUPE: Store at room temperature until fully ripe. Refrigerate cut melon in airtight plastic bags two or three days.
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GREEN ONIONS: Cut off roots and trim tops, leaving 3 to 4 inches of green. Refrigerate in plastic bags up to one month.
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ONIONS: Keep ventilated during humid weather. Don't use plastic bags. Don't store with potatoes, which emit a gas that will spoil onions. Keep three to four months.
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TOMATOES: Don't refrigerate. Ripen on the counter. Mature green tomatoes with whitish-green skin can be kept three to five weeks by wrapping each in newspaper and checking for ripeness weekly.
Want everyday access to more valuable business advice and insider tips on the best styling techniques, industry trends, and other resources for success? Then subscribe to The Tweezer Times™, the only online newsletter focused on food styling and food photography…
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