Graeme Robertson 2015 Board Chair

Happy 4th of July. I hope we all appreciate this wonderful country we live in with all the opportunities it offers. It's a good time to reflect on how fortunate we all are. We would like to thank the Carmel Pine Cone for all their support of the Carmel Chamber of Commerce and the monthly update page on all our activities that support our community.

We had a fantastic number of attendees at our annual Membership Luncheon early this month. We thank and congratulate all our valued members, especially the members with over 45 years of commitment to our organization...there were 16 businesses recognized in this category at the event. We admire your longevity, creativity and service you provide to our community.

The ribbon cuttings and mixers continue to have record attendance this year. The team at Bernardus Lodge and Spa hosted a sold out mixer at their newly remodeled property in early June. The remodel is spectacular, the food delicious and the wine complimented a very special evening. Thanks to Sean and his team for their warm hospitality. The ribbon cuttings at Coast Carmel and +Olive provided us an opportunity to see the creativity of two VERY unique businesses. Cathy, Janice and their team at Coast Carmel hosted an intimate event that highlights the transformation of an iconic location into a retail store that compliments the outdoor lifestyle we all enjoy in Carmel. Later in June, Ashley and her team at +Olive transported us into an experience in her studio that reflects the sensitivity of our environment in a sustainable way. Please visit all these locations...you will be most impressed.

We also congratulate Susan Love for hosting another very successful and meaningful event...Run in the Name of Love.

See you around town.

Graeme Robertson, Board Chair

Bernardus Lodge & Spa hosted a mixer showcasing their new look and new restaurant, Lucia. Graeme Robertson, Carmel Chamber of Commerce board chair (L) is shown with Bernardus General Manager Sean Damery (C) and Bernardus Executive Chef Cal Stamenov (R). Photo by DMT Imaging.

Coast Carmel celebrated the opening of their store in Carmel-by-the-Sea by hosting a ribbon cutting. Shown are: (Front L-R) Graeme Roberson, Carmel Chamber of Commerce board chair; Mike and Cathy Hirst with Janice and Chris Cleary, Coast Carmel co-owners; Carrie Theis, Carmel-by-the-Sea city council member; Carmel-by-the-Sea Mayor Jason Burnett. (Back L-R) Monta Potter, Carmel Chamber of Commerce Chief Executive Officer; Ken Talmage, Carmel-by-the-Sea city council member; Steve Dallas, Carmel-by-the-Sea city council member. Banner courtesy of Bob the Printer. Photo by DMT Imaging.

+Olive in The Crossroads Carmel hosted a ribbon cutting during their grand opening event. Shown are: (L-R) Monta Potter, Carmel Chamber of Commerce Chief Executive Officer; Cynthia Buhl, The Crossroads Carmel General Manager; Michelle Lange, Carmel Chamber board member; Ashley Yeates, +Olive owner with children Hamilton, Astin and their dog, Olive; Graeme Robertson, Carmel Chamber board chair. Banner courtesy of Bob the Printer. Photo by DMT Imaging.

Jarman hosted a ribbon cutting with family, friends and chamber members to celebrate their new location in Carmel Valley Village. Shown are: (L-R) Michelle Lange, Carmel Chamber of Commerce board member; Steve and Diane Doctorchik; Susan Lowder; Hunter Gandy; Tom Lowder, Jarman founder; Angeline Gardner; Hunter Lowder, Jarman owner; Nick Elliott; Monta Potter, Carmel Chamber of Commerce Chief Executive Officer; Jeanie Sumners and Christine Chin, Carmel Chamber of Commerce board members. Banner courtesy of Bob the Printer. Photo by DMT Imaging.

The advent of packaged food that is lovely beyond words can eliminate the problem of leftover veggies bits and pieces, but with more and more people shopping at farmer's markets and growing their own produce, the question of  'what happens to what doesn't go on the plate?' is more prevalent in our farm-to-table culture. Composting organic waste in your worm bin or utilizing greens in salads, smoothies, stews or soups is another option. Today's chicken can become tomorrow's casserole, just like Mom used to make! Get creative and see how many variations one food type can generate. Experts say about 1/3 of your kitchen waste could find a new home elsewhere and reducing food waste is in the top 20 trends of 2015.* For more suggestions on how to make your kitchen habits less wasteful, click here to read the NY Times article.*