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Let’s continue the conversation. Following our main TEDxUtica event on October 23rd, we’re excited to announce that we’ll be having some smaller get togethers (Salons) around the city of Utica where we’ll feature some of our favorite TED Talks, local speakers, and provide an atmosphere where we can get together to meet one another and talk about how we can Dream. Develop. and Deliver big ideas to our area.

At this TEDxUticaSalon we will:

  • Provide opportunities for a divese group of attendees to get to know a little more about each other. You’ll make new friends and people who are also passionate about big ideas and making our area better.
  • Watch some of our favorite TED Talks as a group and invite conversation and discussions
  • Learn more about the diverse, burgeoning community that Utica has become
  • Collect YOUR big ideas

Salons will be open to the public but space will be limited, so we’ll ask for an RSVP.


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  • John Liddy - November 9, 2013 at 3:31 pm

    Just in case he did not register himself

  • Sandra Lee Fenske - January 26, 2014 at 10:57 pm

    Thanks for a great salon. Here is my recipe:

    Pan Asian Chili
    (This batch is not too spicy!)

    1 T. safflower oil
    1 c. chopped scallions*
    2 garlic cloves, minced*
    1 T. minced fresh ginger
    1 t. Asian chili paste (or more-to taste/very HOT)
    2 T. chili powder
    1 t. sugar
    2 c. chopped bok choy*
    2 c. diced tomatoes
    2 T. tamari sauce
    3 c. aduki beans*
    1 1/2 c. water
    2 T. minced cilantro*(garnish)
    1 T. sesame seeds (garnish)

    Heat the oil in a large chili pot over medium heat. Add the scallions, garlic, and ginger and cook until fragrant, about 1 minute. Add the chili paste, chili powder and sugar and stir for 2 minutes to develop the flavor. Add the bok choy, and stir until wilted. Add the tomatoes, tamari, adzuki beans and water. Bring to a boil, lower the heat and simmer 30 minutes, or until desired consistency is reached. Taste and adjust seasonings adding more water if mixture becomes too dry. Serve over rice with minced cilantro and sesame seeds.


    From: The Vegetarian Chili Cookbook, Robin Robertson, Harvard Common Press, Boston, MA (1998)


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