Tag: Sarah Copeland

FN: A Brand To Believe In

by in View All Posts, January 6th, 2009

Hello, 2009!  Thank you, 2008!

I’m sure we can all agree that 2008 brought new ideas, concepts, challenges and solutions.  Last year also introduced me to a brand that I can honestly believe in.  I have to admit, I am quite the skeptic when it comes to big business doing good deeds.  However, since I’ve been working here I’ve had the opportunity to be part of projects that are much bigger than making TV. 

Aside from the obvious perks, I now get to actually give back to the community and work with the Good Food Gardens.  It is purely volunteer and I have to admit that I am learning tons about gardening and sustainable food practices.  (Not to mention, I get to spend time in the kitchens with Sarah Copeland who heads the project.)

The themes for my 2009 are REDUCE, REUSE, RECYCLE, LISTEN, LEARN, GET INVOLVED and GIVE BACK!  I have a feeling this is one New Year’s Resolution I won’t be pushing off.

Cheers!

Kendra, Operation Foodie 

 

FN’s Secretary Confidential Returns

by in View All Posts, November 21st, 2008

Loaded Oatmeal Cookies -- Paula DeenToday I headed to the kitchens for a legitimate reason this time (not scrounging for leftovers). I was asked to coordinate a little soiree. The reason? We’re celebrating the launch of our new UK Food site!

Whenever I head to the 6th floor (test kitchens and studios) I wonder if I’ll bump into any FN faves. On recent treks, I’ve spied Rachael and hubby, Bobby (he was in all black — very New York), Guy — sporting his signature sunglasses (yes, inside) and Anne Burrell as well. Of course, the best part of any 6th-floor adventure is Clarence, the security guard. He’s a gem who always has a smile ready for me.

Chef Bleifer and I went over options for hors d’oeuvres and drinks. His plan is to incorporate tasty recipes from the new site — synergy! On the menu: prosciutto-wrapped scallops (yum), thai chicken style skewers (double yum) and a blini with smoked salmon (curious). The delicious smells emanating from the kitchens got the best of me.

“What are they cooking?” I excitedly asked. Chef Bleifer encouraged me to take a peek. Sarah Copeland, head of recipe testing (title is actually “recipe developer”) , and team were busy testing for the FN Magazine’s spring issue. They told me I can’t reveal the test recipes, but here’s a hint: think iconic ballpark or carnival food. I didn’t get a taste, but if looks and smells could kill, no doubt the mag will be slaying your appetites come spring. That said, what are you favorite FN Magazine recipes? I’m voting on the Loaded Oatmeal Cookies — to quote my gal Rachael, YUM-O!

~ Secretary Confidential