The holder of a bachelor's degree in biochemistry from Spelman College, Binta Robinson is an attorney licensed in DC and an active member of the Bar of the District of Columbia. In addition to her professional pursuits, Binta Robinson is a foodie who enjoys farm-to-table dining experiences. There are a number of Washington, D.C. restaurants that take the farm-to-table concept seriously and work with nearby farms to ensure their menus are comprised of the freshest seasonal ingredients possible. Below are three highly-rated restaurants that fall into this category. 1. Big Bear Cafe - A former coffeehouse located in Bloomingdale, the Big Bear Cafe is a full-fledged restaurant which contains herb and vegetable gardens. All of its food options include locally-sourced ingredients. 2. Blue Duck Tavern - All produce at this West End restaurant is locally sourced, including its popular eggs and crabs. More than three quarters of the dishes are characterized by the distinct flavor that comes from being cooked in the restaurant's wood-burning oven. It was awarded the Fine Dining Restaurant of the Year in 2013 by the Restaurant Association of Metropolitan Washington. 3. Founding Farmers - Regional and national family farms provide produce and meat to this acclaimed restaurant, which features signature dishes such as chicken and waffles and chicken pot pie. It's also known for its made-from-scratch pastas, hearty salads, and cornbread.
A graduate of Atlanta’s Spelman College, Binta Robinson earned her JD from the George Washington University Law School and is an Attorney who is an active member of the Bar of the District of Columbia. When she is not pursuing her professional objectives, Binta Robinson enjoys Caribbean food and looks forward to traveling to destinations like Haiti, Trinidad and Tobago, and Jamaica. One of the more interesting Caribbean foods is the fruit of the ackee tree. The tree is native to West Africa and was introduced to Jamaica and other West Indian islands in the 18th century. The pear-shaped fruit grows in clusters and, as it matures, changes in color from green to bright red and then to a yellowish orange. Before it ripens, ackee contains dangerous levels of a substance called hypoglycin, which usually causes Jamaican vomiting sickness and, in rare cases, coma and death. The fruit is fully ripe only when it splits open naturally, revealing three large, shiny, black seeds surrounded by soft and spongy flesh, white to yellow in color, called aril. The aril is the only edible part of the ackee fruit; the black seeds are always toxic. The potential danger notwithstanding, ackee is so popular that it has been named Jamaica’s national fruit, and the country’s national dish is ackee and salted codfish. Ackee isn’t commercially grown in the United States, so the only ackee generally available for cooking is canned and imported. It resembles scrambled eggs when prepared, and has a similar consistency, with a nutty, buttery flavor. Ackee and saltfish is prepared by sautéing ackee with onions, tomatoes, and salted cod, from which the salt has been leached, as well as other ingredients like bacon. |
AuthorA former Primary Patent Examiner at the United States Patent and Trademark Office, Binta Robinson has examined more than 100 United States patent applications. Archives
October 2021
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