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Showing posts from March 3, 2012

Sea Containers of the future will talk to DHS Officials ....

When your ship comes in
posted on: march 2, 2012 - 10:03pm

Every day, thousands of cargo containers from around the world pass through our nation's sea ports carrying items we need, and possibly some that are not so welcome: drugs, explosives, chemical, biological, or radiological weapons – even human cargo.

The possible concealment of such items in containers led lawmakers to call for the screening of all ocean cargo containers—thousands per port per day. The Department of Homeland Security's (DHS) U.S. Customs and Border Protection (CBP) is charged with the critical task of securing the country from terrorists and their weapons while facilitating legitimate trade and travel, including the monitoring of what's in thousands of sea cargo containers as they pass through CBP screening. These containers must be inspected quickly and accurately, and without the business at each port grinding to a halt when they do so.

The DHS Science and Technology Directorate (S&T) and its Tra…

The Original Mango Gang still making headlines ...

Here they are, the four who put south Florida cuisine on the map:

Chef Norman van Aken:

Legendary chef Norman Van Aken is known internationally as “the founding father of New World Cuisine”; a celebration of Latin, Caribbean, Asian, African and American flavors. He also is the person who brought the term “Fusion Cooking” to the planet in a speech he delivered in Santa Fe in 1988.

He is the only Floridian inducted into the prestigious “James Beard list of ‘Who’s Who of Food and Beverage in America”. He is the winner of the James Beard Award, ‘Best Chef in the Southeast’. The New York Times deemed “Norman’s”, “the Best Restaurant in Florida and Norman Van Aken its best Chef”. The Beard Foundation nominated “Norman’s” as “The Best Restaurant in America. He has been hailed as a “culinary genius” by Johnson and Wales University and given an honorary doctorate.

In 2006 he was honored as one of the “Founders of the New American Cuisine,” alongside Al…

Miami Herald features one of the original Mango Gang ...

A Mango Gangster grows up

A quarter-century on, Douglas Rodriguez’s fusion fervor has given way to a focus on ingredients — and a disdain for ‘molecular’ cooking

Chef Douglas Rodriguez is photographed on the Biscayne Lady where his "Brunch at Sea" a South Beach Wine and Food Festival event was held on Sunday. CARL JUSTE / MIAMI HERALD STAFF


When I first met chef Douglas Rodríguez, he was doing improv at a Lincoln Road spot called the Wet Paint Café. Of course, instead of making jokes he made yuca, and instead of serving up punch lines he served up plantains. Gussied-up yuca and plantains, that is.

This was 1988, and the 20-something Cuban-American kid with a culinary degree from Johnson & Wales in Providence, R.I., was concocting some crazy dishes for the day, pairing ingredients foreign to the Cuban vernacular.

Green plantain linguini with bacon-sherry-shallot cream sauce? If you closed your eyes, you might find it tasted as comforting an…

Miami's Mango Gang : Precursors to today's top South Florida Chefs ...

Miami Herald: Mango Gang


Don’t write older chefs off. It is a grueling profession that is physically demanding, but that doesn’t mean older chefs don’t have plenty of ideas left to wow us with.

The Miami Herald‘s article, The Mango Gang: Where they are now, seems to be implying that Norman Van Aken, Allen Susser, Douglas Rodriguez and Mark Militelloought to make room for younger chefs like Michelle Bernstein, Michael Schwartz,Timon Balloo, Simon Stojanovic, Kris Wessel, Sam Gorenstein, and Philippe Ruiz.

Twenty years ago, the Mango Gang put South Florida on the national culinary map, but today it’s the heirs to their fusion, fresh and local cuisine who rule the fine-dining scene.

Not so fast.

Some French chefs have reached three Michelin stars, closed their restaurants, and re-invented themselves at a not-so-young age. 
Restaurants come and go, and yet goo…

2012 Southeast Produce council meets in Tampa, Florida ...

Southern Exposure 2012 promises excitement

02/24/2012 9:57:00 AM
Doug Ohlemeier

The Packer Newspaper

Exposition changes should help sellers meet more buyers during Southern Exposure 2012. In its ninth year, the Southeast Produce Council’s retail and foodservice conference and exposition, scheduled for March 1-3 at Florida’s Tampa Convention Center, promises to attract even more retail produce buyers, foodservice buyers, produce procurers, growers, packers, shippers, brokers, marketers and other allied industry people.

"Hollywood’s Golden Era" is the theme of this year’s show.

Show-goers plan to don movie star garb during the show’s March 2 opening gala party and exhibitors should design their booths with Hollywood themes. Other than that, show visitors should expect to see some small changes that sponsors hope could increase interaction between grower-shippers and produce buyers.

The March 3 expo features more exhibitors and 90 minutes of additional expo floor time. The council inc…

IMO BLOG: Pageview over time from March 02 to March 03, 2012.....

By Will Cavan
Executive Director
International Mango Organization (IMO)
Vista, California

March 03, 2012

In an attempt to show the diversity of viewership of the IMO BLOG (Mango World Magazine), the author took readings at differents times during the most recent 24 hour cycle:

March 02 - 03, 2012:

A sporadic check of pageview audience from google analytics shows how viewership is truly global for the IMO BLOG (Mango World Magazine) :

Top 10 Pageviews by Countries past 24 hours:
March 02-03, 2012:

United States


United Kingdom








Here is a breakdown throughout the 24 hour period. Unfortunately, the author was not up in "the middle of the night" to take readings. (All times are Pacific coast (California) USA.)

March 02, 2012:
@ 6:25pm

Pageviews by Countries United States