"For local chef and caterer Robin Brown-Wood, preparing meals for others is much more than filling hungry bellies. Rather, it’s about nourishing hungry souls with cuisine that’s created with quality ingredients, innovative spice mixtures and large helpings of enthusiasm. She calls her food “fusion soul,” an eclectic style that combines elements of several culinary traditions."
From Austin's hometown paper in Hibbing, Minnesota.
On the Range, we have a constant dialogue around the benefits of local mining and US-based steel production,” said Miller. “While it may be cheaper to mine iron ore in parts of China or Brazil, there are high hidden costs associated with doing so: the foreign mining practices are more detrimental to the environment, the labor practices are less humane in terms of living wages and safety. A similar argument goes with food. Any time we eat something, we are taking a stance on the environment and on human rights.“