Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

Grade B had many fans among chefs and amateur bakers for its strong, full-bodied maple taste.

Jean Delgado, executive chef of.Toro Toro Miami.

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

Japanese Cucumbers with Bonito and Umeboshi.Hibiscus flowers."I always keep dried hibiscus flowers on hand.

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

I use them to make the best simple syrup for tequila and lime spritzers with colorful tang.They're also great to use for aguachile.

Sustainable buildings: passivhaus, low carbon design and NABERS | Pablo Gugel, Director of Sustainability

Soak and press them, then blend them with habanero and a touch of olive oil.

Pulverized dried hibiscus flowers also add color and acidity similar to sumac when sprinkled on hummus, ceviche, and even cucumbers."Where did Cincinnati chili come from?.

Cincinnati chili.is — like many of the best things in American culture — an immigrant story.

According to food historian.'s gloriously comprehensive book.