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Karl Strauss offloads first batch of beer waste to Greenhouse

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A green partnership is under way as Greenhouse recently picked up the first load of spent yeast from Karl Strauss Brewing Co.

Greenhouse provides the first home ethanol system, called a Microfueler, which converts beer waste (among other things) into clean e-fuel. Karl Strauss is donating several tons of beer waste a month, helping to create clean e-fuel for use in the San Diego community.

Karl Strauss was approached by Greenhouse to donate spent yeast in exchange for a portion of the ethanol created.

In the future, Karl Strauss plans to convert its fleet of 10 sales trucks to run on the e-fuel created from the beer waste.

"Karl Strauss has been a leader in San Diego's craft beer industry for 20 years and we're proud to be partnering with Greenhouse to lessen our environmental impact," said Chris Cramer, Karl Strauss CEO and co-founder. "We love that we get to support a local company while doing something good for the environment."


San Diego Restaurant Week, presented by Fresh Express Seasonal Salads, returns Sept. 13-18.

Restaurant menus are set to include local, seasonal ingredients and feature a variety of selections to delight the palettes of diners in the autumn season. Chefs also are planning to incorporate creative twists on the new Fresh Express Seasonal Salad mixes into their menus and consumers will be creating their best "Undressed Salad" recipes.

A new addition to San Diego Restaurant Week is San Diego's own local TV personality, Sam the Cooking Guy. Sam will provide diners with video tips on how to be a good diner while eating out, to be available at sandiegorestaurantweek.com.

"Restaurant week has become a celebrated and highly anticipated local tradition, something that San Diegans as a community look forward to year after year," said Lehn Goetz, president of the San Diego County Chapter of the California Restaurant Association (CRASD).

According to Goetz, the January 2009 Restaurant Week proved to be the most successful Restaurant Week ever, with more than 180 participating restaurants, a 22 percent increase over the 2008 event.

Organized by CRASD, Restaurant Week provides diners with the opportunity to savor three-course, prix fix menus at San Diego's best restaurants for $20-40 per person.


The dining adventures aren't over. In October, Old California Restaurant Row -- North County's largest dining and entertainment experience -- will hold its second annual Restaurant Week from Oct. 1-11.

Participating restaurants have created their own three-course, prix fixe menu from $10 to $30 per person -- up to three options per course.

Visit oldcalrestaurantrow.com for participating locations.


Executive chef Jason Graham of Cal-a-Vie Health Spa in Vista showed viewers how to cook up a healthy and nutritious 500-calorie dinner Aug. 5 on NBC's "Today" show as part of its "Hot Chef" cooking segment.

With "Today's" Natalie Morales, chef Graham explained how to easily and affordably prepare a three-course meal of roasted natural beef tenderloin with balsamic marinated heirloom tomatoes, tomato-peach gazpacho and a juicy, low-calorie peach cobbler.

"Most spas will serve chicken and fish all the time; and to serve beef, people might think it's taboo," Graham said. "But if you keep the portion size down and pick the right ingredients, such as the leaner tenderloin instead of a ribeye, you're still creating a healthy dish."

Cal-a-Vie Health Spa's complete health and wellness program focuses on long-term success through healthy eating without fad dieting, varied aerobic and anaerobic exercise, mind-body balance and rejuvenation through massage and other body treatments. Guests learn how to progressively lose weight, increase energy and reduce stress, taking home practical recommendations for lasting change.


Go behind the scenes of San Diego Museum of Man's newest exhibition addition: Treasures Uncovered.

Tour the museum's space to see its collections, staff and the museum conservator at work cleaning, photographing, packing and preparing objects for exhibition or for improved storage.

This is an opportunity to see artifacts from various collections not typically seen by the public. Learn more at museumofman.org.

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