What’s Happening Today – June 9, 2016
Today on DelmarvaLife:
We are honored to welcome Princess Anne native Pat Kiah, the former art department coordinator for the hit CBS show, NCIS. Pat retired last month. She sits down on the couches with us to talk about her esteemed career, and to discuss her deep roots here on Delmarva.
We’re also learning more about Delaware Alcohol and Tobacco Enforcement, or “DATE,” which is a division of the Delaware Department of Safety and Homeland Security. This segment comes as a follow up to the story you may have heard this week, where DATE agents confiscated and destroyed $60,000 worth of alcohol. DATE Deputy Director Robert Kracyla tells us more about the rules regarding how agents handle evidence. He’ll also tell us more about the programs DATE offers, including a Citizens Police Academy.
Look out! Sean takes the wheel of a skipjack! Well, not really. He’ll actually be manning a model skipjack. It’s about 12x smaller than a full-sized skipjack. Sean is previewing the Model Skipjack races at the Chesapeake Bay Maritime Museum. The event takes place Saturday, June 12th, from 11 a.m. – 2 p.m., and there are races scheduled through October.
We are pleased to welcome Mallory Nielsen, of Harbeson, to DelmarvaLife today. She is getting ready to compete in the 59th Distinguished Young Women National Finals. As part of the competition, there are five categories of evaluation: scholastic (25%), interview (25%), fitness (15%), talent (20%) and self-expression (15%). Mallory will also have to partake in team-building activities and perform community service. If Mallory wins, she will receive, according to the program, “thousands of dollars in cash scholarships and the opportunity to represent the program as the Distinguished Young Woman of America for 2016.” Mallory is also a talented ukulele player, and we are honored to have her perform on DelmarvaLife today!
We are in the kitchen today with Executive Chef Gretchen Hanson, of Hobos Restaurant and Bar in Rehoboth Beach. Gretchen is preparing a few vegan recipes today, ahead of the upcoming “Vegan Drinks Hit the Beach” to benefit Saved Souls Animal Rescue. Here are Gretchen’s recipes:
- 2 blocks firm organic tofu packed in water and frozen over night
- ½ cup yellow miso
- ½ cup unfiltered apple cider vinegar
- 1 tsp dried oregano
- ½ tsp white pepper
- ½ tsp herbamare
Put tofu in package into freezer overnight. Thaw tofu and cut into ½ inch squares. Put in pot of water and bring to a boil and reduce to a simmer for five minutes. Drain thoroughly. Whisk remaining ingredients and pour over tofu. Chill overnight to allow flavors to meld. Keeps for at least a week in refrigerator.
1 lb firm tofu drained
3 TB lemon juice
2 tsp organic agave
1 tsp basil finely chopped
1 tsp dried oregano
½ tsp herbamare
Pinch white pepper
1 tsp garlic powder
1 tsp onion powder
Puree in food processor.
Cashew Nut Cheese Spread
1 lb raw cashews soaked overnight with pure spring water and drained
½ tsp smoked sea salt or herbal sea salt
½ teaspoon white pepper
1 TB unfiltered apple cider or tahini
2 TB fresh lemon juice
1 TB cucumber pulp
Optional: any combo of dried herbs or dried onions and garlic up to 2 tsp
Optional 1 tsp total of paprika and cayenne
Optional add a dash of liquid smoke with smoked sea salt.
Optional 1 TB fresh herbs finely chopped (my favorites are fresh dill or basil or sage
Optional add five roasted garlic cloves to puree.
Puree all in food processor. Refrigerate.