Heated Competition: GoSun’s 2017 Cook-Off
With a strong showing from all four contestants, Chef Tony at the Raddison Hotel took the prize with blackened halibut and a knee-bending chocolate cake with a raspberry bourbon sauce. (It was life-changing.) When asked about his preparation, Tony remarked he had practiced this recipe four times before the competition and had learned a few tricks along the way, such as turning the stove slightly off angle from the sun to keep his cake from finishing too fast. Put simply, the GoSun team was in awe of the caliber of food firing out of tubes during the competition. (Pun intended.)
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Our current rate of consumption of those ancient carbohydrates is 37,000 years worth of them every day, globally. The harshest reality of this consumption is that not only is it creating climate change through the massive fossilized carbon released daily, but also the fact that there is an end to this ancient sunlight.