Taranta’s Composting Efforts
For over 10 years, Taranta has been a sustainable restaurant. Our efforts span across standard recycling to reduced water usage, energy conservation, and energy-efficient appliances.…
Starchefs ICC 2012 “The Human Cost of Food” ICW and Taranta
By Alex Galimberti, Taranta’s Beverages Director and Chef Instructor For over a year Taranta has been dedicated to learning and supporting what we consider to be a most important element to creating a sustainable food system: ensuring good work conditions for our nation’s farmworkers.…
Hop Harvesting at Blue Heron Farm
This past Monday Beverage Director Alex Galimberti and General Manager Chris Titus from Taranta Restaurant joined Rob Lucente, co-owner of Peak Organic Brewery for a hop harvesting trip to Blue Heron Farm in Lincoln, MA. …
Installation of Powerhouse Dynamics e-monitor
After seeing a dramatic fluctuation on my electric bill from season to season I decided to seek ways to better manage that energy consumption.…
Sustainable Seafood, Local Fisherman, Traceability and QR
Exactly year ago I planned a presentation for the New England Food Service Show and the Boston Seafood Show, I was playing around with QR Codes to the point of making them edible, using branding irons to stamp them in a flour tortilla, printing chocolates and developing a silk screen with the use of Squid ink to place a QR code , the first attempt was a success, I was able to pinpoint a specific URL with the recipe of a Lobster Causa, the first dish was the Causa QR, a fantasy of connecting a diner with the source of what they were actually eating.…
Cooltrol Installed on Walk In Cooler and Freezer
About 3 months ago we were offered a rebate program from NSTAR through National Resources Management, the rebate was for about 70% of the cost of the project and an offer to finance the 30% at no interest.…