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Greetings. Crete's Culinary Sanctuaries 2013 Seminar Calendar is up! Join us in Crete, Greece for a wide range of programs celebrating our cultural and natural heritage - including visits to archaeological sites, organic wineries and olive oil factories and tranquil villages. www.cookingincrete.com/…

Crete's Culinary Sanctuaries in Australian Gourmet Traveller

  Greetings -  Crete's Culinary Sanctuaries is featured in the October issue of Australian Gourmet Traveller. Many people in our network are interviewed in this piece. A marked improvement in travel writing about community-based tourism. The full story: http://gourmettraveller.com.au/travel_features.htm

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Chef-Author Nikki Rose Presentation at the Embassy of Greece, Washington DC, October 20

If you are in Washington DC on October 20, we'd be delighted if you would join us! Nikki Rose, a Greek American Professional Chef and Writer, and founder of the award-winning Crete's Culinary Sanctuaries Eco-Agritourism Network will be speaking about her work and book at the Embassy of Greece. Details. http://www.cookingincrete.com/Nikki-Rose-Book-Presentation-Crete-The-Roots-of-the-Mediterranean-Diet.html

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Crete's Culinary Sanctuaries 2012 Public Seminar Calendar

Greetings, our 2012 Seminar Calendar is up. We are organizing a range of educational programs focusing on biodiversity, historic food and wine routes and short courses. Details are here Best regards, Nikki Rose

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New Book by Nikki Rose, Crete: The Roots of the Mediterranean Diet

New Book by Nikki Rose, Crete: The Roots of the Mediterranean Diet, enjoying the benefits of one of the world’s healthiest cuisines wherever you live. Nikki Rose, a Greek American Professional Chef-Instructor and Writer, has been hosting teachers, students and journalists in Crete for over 14 years through her project Crete’s Culinary Sanctuaries (CCS). Her focus celebrates and helps protect Crete’s cultural and culinary heritage. The concepts of the well-researched and highly regarded Mediterranean Diet originated in Crete. Chef Rose, with her CCS initiatives, demonstrates that Cretan cuisine is not just a diet, but is a way of life that has much to offer our on-going pursuit of healthy and sustainable approaches to eating. In this concise book, Rose shares her knowledge, and passion for her heritage, along with practical strategies for applying the celebrated concepts of Cretan cuisine, wherever we live. Rose has received numerous awards from National Geographic, the...

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The Future of Food Screening and Conference in Washington DC

The Future of Food - Washington DC, May 4, 2011 - 9:00am - 4:30pm   "This conference will bring together many of the world’s leading experts on food, including The Prince of Wales, a lifelong environmentalist and organic farmer, Eric Schlosser, author of “Fast Food Nation,” and Wendell Berry, winner of The National Humanities Medal. How is American and international food production changing to respond to growing demand from consumers for healthier and more natural food? Experts from some of world’s biggest food companies, academia and nonprofits discuss trends in agriculture and consumer behavior that is shaping the future of food." Note from Nikki Rose -- I was at the premier of this film in San Francisco in 2004. People risked their careers to get this information out to the public. Things have changed but not fast enough. So many people still do not even know what GMOs are. But they are eating it...so we are what...

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Gene Logsdon: Archeology Not Agriculture Teaches Good Farming

  A great article by Gene Logsdon: "...a farmer can learn more about sustainable farming from history rather than from current science. Agriculture has been taking giant leaps “forward” and archeology giant leaps “backward,” both with intriguing and absorbing results. Both work under a handicap. Archeology studies a silent past and has to worry that it’s getting the story right. Agriculture assumes a future that may not turn out to be true either. The two sciences have markedly different philosophies. Agriculture is interested in making farming a money-profitable business. Archeology is interested in finding out why profitable farming invariably leads to wrecked civilizations." Gene and Carol Logsdon have a small-scale experimental farm in Ohio. Gene is the author of numerous books and magazine articles on farm-related issues, and believes sustainable pastoral farming is the solution for a stressed agricultural system. Full article on the Contrary Farmer Blog: Note from Nikki Rose: Good...

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Petition to Protect Cretan Cuisine by Sustainable Organic Farmers

  Petition created by Yiorgos Dimitriadis, Sustainable Organic Farmer in Crete, Greece: To: Mr. S. Arnaoutakis, Elected head of the Prefecture of Crete Island Cc. Mr. K. Skandalidis, Minister of Rural Development and Food, Greece We, the undersigned, members of the international community, strongly believe that, the official Cretan Diet dietary model, which is currently being formulated by your office and is intended to become the official guideline for the professional food-service, must include and promote as its first priority the use of local and, as its strong preference, certified organic food products. If this direction is omitted, Crete will have missed a historic opportunity to bring out the true value of its diet, offering healthy food for all, supporting the Cretan farmer and at the same time directing him towards a sustainable way of farming that protects the environment and ensuring self-sufficiency for the future. The link: http://www.gopetition.com/petition/44206.html (text in...

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CCS Seminar in Washington DC, March 14: Historic Food Routes

  Washington DC, March 14, 6:30 - 10:30 pm: Historic Food Routes of Crete, Greece Lecture at the Embassy of Greece by Donald Haggis, Professor of Classical Archaeology, “Farming, Feasting and the Foundations of the Early Greek City.” Lecture followed by a 4-course dinner at Mourayo Restaurant. Program coordinated by Nikki Rose, Professional Chef-Author and Founder of Crete’s Culinary Sanctuaries. http://www.cookingincrete.com/CCS-Donald-Haggis-Lecture-Greek-Embassy-2011.html

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CCS Dinner Series in Crete: Ancient Grains and Modern Tastes

Ancient Grains and Modern Tastes Kritamon Restaurant, Archanes, Crete Tuesday, February 1, 2011 7:00 pm - 10:30 pm Presented by Chef-Proprietor Dimitris Mavrakis, Kritamon Restaurant Organic Vintner Evangelos Sinadinakis, Eltina Wines in collaboration with Nikki Rose of Crete’s Culinary Sanctuaries A four-course dinner featuring fresh, local organic ingredients paired with organic wines. Full menu link 26 Euros per person Advance reservations required. Space is limited to 30 people. Contact Kritamon directly to make reservations Tel 2810 753092 This email address is being protected from spambots. You need JavaScript enabled to view it. www.kritamon.gr  

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CCS Accredited Seminar with University of Missouri

University of Missouri and Crete’s Culinary Sanctuaries 10-Day Seminar Study Abroad in Greece: The Mediterranean Diet and Lifestyle May 17 - 27, 2011 Students will study aspects of the Mediterranean diet through activities: visits to organic farms, markets and olive oil producers, food preparation demonstrations and classes. The program includes private tours of historic sites, botanical hikes, cultural activities and community-based tourism projects. Learning opportunities will be provided by MU Nutrition and Exercise Physiology faculty, Professional Chef-Instructor Nikki Rose and Crete’s Culinary Sanctuaries Eco-Agritourism Network (8-days in Crete) and Antonia Trichopoulou, PhD, Mediterranean Diet researcher, University of Athens, (2-days in Athens). This program is also open to teachers and students of other educational institutions (based on availability). Limited to 20 participants. UM program details: http://extension.missouri.edu/hes/studyabroad/Greece/ Crete’s Culinary Sanctuaries: www.cookingincrete.com

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