The angle for this BBC reportage is unclear to me -- How do fish markets, Greek coffee, cruise ship tourists and low budget carriers work together to manifest, “Many stories, one heart?” What makes their initiatives different from the same destructive dinosaur mass tourism? Expensive new posters? http://news.bbc.co.uk/2/hi/programmes/fast_track/9745749.stm Meanwhile, Yiannis Boutaris, Mayor of Thessaloniki, in the May 2012 issue of National Geographic Traveler said, "I want Thessaloniki to be a model for sustainable tourism in Greece." http://travel.nationalgeographic.com/travel/traveler-magazine/tales-from-the-frontier/greece/ We had high hopes....
One of many great interviews with Vandana Shiva. March 9, 2012, George Stroumboulopoulos Last night on the show, George celebrated International Women's Day with physicist, food activist and thinker Vandana Shiva. She visited and discussed Navdanya, her program that promotes local and ecological food models. …here is the complete conversation with the world leader: http://www.cbc.ca/strombo/world/vandana-shiva-full-extended-interview.html
A wonderful report by Professor Liz Fakazis, who joined us in Crete for our accredited study tours with a fantastic group of students from the University of Wisconsin. Great fun! http://mygreektable.wordpress.com/2012/08/20/cretes-culinary-sanctuaries/
Tales from the Frontier, "Out of the Chaos" By Costas Christ, from the May 2012 issue Story on Greek Tourism http://travel.nationalgeographic.com/travel/traveler-magazine/tales-from-the-frontier/greece/
San Francisco, California, April 5, 2012, 5:30 pm – 7:30 pm. Presentation on cultural-culinary heritage preservation projects in Crete, Greece by Chef Nikki Rose, Founder of the award-winning Crete’s Culinary Sanctuaries Eco-Agritourism Network. Rose is author of “Crete: The Roots of the Mediterranean Diet, enjoying the benefits of one of the world‘s healthiest cuisines wherever you live.“ Presentation followed by book signing and meze at Roots Restaurant, Orchard Garden Hotel, 466 Bush Street, San Francisco, CA. Space is limited. Advance reservations required. Details: http://www.cookingincrete.com/Nikki-Rose-Book-Presentation-Crete-The-Roots-of-the-Mediterranean-Diet3.html
Greetings from Crete's Culinary Sanctuaries Eco-Agritourism Network. We are celebrating our 15th year of organizing award-winning sustainable tourism and study abroad programs in Greece. Check out our 2012 open programs: http://www.cookingincrete.com/Schedule.html
The Mediterranean Diet and Lifestyle Join fellow dietitians, students and University of Missouri Nutrition and Exercise Physiology Department faculty member, Candy Gabel in Greece! When: May 14 – May 26, 2012 What: The Greece location of the Mediterranean Diet and Lifestyle study abroad course provides an ideal setting for a two week overview of the health benefits of the Mediterranean diet and way of life. You will study different aspects of the Mediterranean diet through activity-related experiences, including visits to archaeological sites, organic food markets, farms, traditional tavernas, olive oil factories, and wineries as well as participate in food preparation classes. You will take a guided botanical hike to learn about the native vegetation that is incorporated into the diet. And will finish your experience in Athens where you will learn about the research focused on adherence and behavior change related to the Mediterranean diet. Where: This course will be held...
Eco-Friendly Foodies Explore the Birthplace of the Mediterranean Diet Eco-Friendly Foodies Explore the Birthplace of the Mediterranean Diet by Jennifer Hattam Treehugger / Living / Travel November 26, 2011 http://www.treehugger.com/travel/culinary-ecotourism-crete.html
What’s Cooking? Nikki Rose Professional Chef & Culinary Writer Talks About Life on Crete and New Book Greek Reporter, 15 October 2011 by Lorraine Eyre Nikki Rose is a Greek American editor, culinary writer and professional chef. She is also the founder of Crete’s Culinary Sanctuaries which works to protect Crete’s cultural and culinary heritage, the root of the Mediterranean diet. She has received numerous awards for her innovative projects that bring attention to cultural arts plus agricultural and environmental issues.