CCS Presents The Magnificent West: Wild Nature, Organic Food Production, Cooking Demos and Hands-On Cooking ClassesAvailable Dates: September 27- October 2, 2010Join us for an exciting seminar in Western Crete focusing on food from the ground up. Our base is in a small village in the foothills of the magnificent White Mountains. We’ll spend a week exploring the region and enjoying the superb fresh and local cuisine. Before we head to the kitchen to cook with great local chefs, we’ll meet people that produce traditional and organic ingredients in the region, which is the foundation for culinary delights to come.We’ll travel to organic farms to discover how high-quality olive oil and wine is produced and taste the results. Along the way, we’ll stop at traditional bakeries and artisan food shops. Throughout the week, we’ll meet people involved in cultural-natural heritage preservation projects, enjoy the fresh air during walks in the countryside...
Crete's Culinary Sanctuaries was noted for best practices by the Association of Greek Tourist Enterprises (SETE) in their presentation on marketing gastronomy tourism. I haven't found info about plans to protect cultural-culinary heritage and support the people that actually provide these experiences (or would like to if they earned a good living) -- our farmers, fishers, chefs, rural lodgers, et al. I will keep looking.http://www.sete.gr/default.php?pname=NewsA...s&show=164&la=1
One of Canada’s leading anthropologists and public speakers is scheduled to take part in a conference titled “TEDXWhistler: Tourism’s Place in a Sustainable World” during the height of the 2010 Winter Olympics.Wade Davis is author, anthropologist, ethnobotanist and “one of the most articulate and influential advocates for the world’s indigenous cultures,” organizers said in a statement. He is scheduled to take part in the conference that takes place Feb. 18 from 1 to 4 p.m. at Whistler Canada Olympic House at the Whistler Public Library.The conference will be webcast to a worldwide audience at www.tedxwhistler.com, and will feature sustainability experts engaging in dialogue with the live and online audience through Twitter.
A great article about a Washington DC chef that does much more than cooking.At Martha's Table, cooking for a causeBy Candy Sagon, Special to The Washington PostWednesday, February 17, 2010; E01You think the Energizer Bunny has unflagging energy? He's a lazy snail compared with Demetrios Recachinas. In fact, next to the hyperkinetic food program manager at Martha's Table, just about everyone else seems to be moving in slo-mo.Recachinas is a former restaurant chef who, two years ago, went from cooking lobster at one of the city's top eateries to chopping donated vegetables at the downtown charity that helps feed and educate hungry people.The full story: The Washington Post
National Public Radio report on ecotourism in Egypt. This is the catch 22 of striving for a balance in tourism. This is the same story everywhere; Crete is no exception. What's troubling is that local communities strive to build great alternatives to mass tourism and then have to fight to keep mass tourism from bulldozing over their projects...and their cultural and natural heritage. We need to work hard to keep that from happening.Part 1: http://www.npr.org/templates/story/story.p...122222340&ps=rsPart 2: http://www.npr.org/templates/story/story.p...oryId=122252258Happy New Year!Nikki
The Year Food Was Totally Schizoid: Growing Local Takes Off, As Giant Agribiz Becomes More Dominant.By Ari LeVaux, AlterNet. Posted December 27, 2009."In the battle between Big Ag and Small Food there were notable victories on either side...As 2009 closes out, the dominant issues in the world of food could be lumped into two competing paradigms that have framed much of the decade. In one corner we have Big Food: factory farms, fast food restaurants, mystery meat, biotechnology and other examples of when the economics of scale are applied to how we feed ourselves. In the other corner is Small Food, whose players include farmers' markets, ecology-based agriculture and seasonal diets of minimally processed food."The Full Story
Article by Ben Block on December 29, 2009Worldwatch looks back at this year in environmental news, picking the most notable stories posted to Eye on Earth over the past 12 months.http://www.worldwatch.org/node/6356
A lot of students and teachers from the USA participated in our study tours. They met many people dedicated to protecting Crete’s heritage -- botanists, geologists, historians, mountaineers, musicians, community-based tourism directors, ecolodge owners, herbalists, organic farmers, artisan food producers and chefs. They discovered a little bit about Crete’s culture and nature and enjoyed fresh and local cuisine along the way. One class filmed their adventures with us for our documentary. Stay tuned!http://www.cookingincrete.com/CCS-Newslett...inter-2009.html
“Fair Food: Field to Table” is a multimedia presentation promoting a more socially just food system in the U.S. It was created by California Institute for Rural Studies and Rick Nahmias Photography.Through the stories and voices of farmworkers, growers, businesses and fair food advocates, viewers learn about the harsh realities of farmworker conditions and, more importantly, the promise of improved farm labor practices in American agriculture. The growing movement for “fair food” is tapping into rising consumer demand for food produced in accordance with their values.More info and video links: http://www.fairfoodproject.org/main/
NGOs Review Gate's Initiative for AfricaStan Okenwa, 5 November 2009A coalition of leading environmental pressure groups in Nigeria who met recently in Abuja to study the development initiative of US billionaire Bill & Melinda Gates Foundation; Alliance for a Green Revolution in Africa (AGRA), land grabs and non-ecological agriculture have recommended that Africa should not be a dumping ground for unverified technologies such as genetically modified crops.Participants drawn from around the continent rose in unison to declare the need to build knowledge and resistance to land grabs on the continent and other non-ecological agriculture that threaten African agriculture and food sovereignty.The full story:http://allafrica.com/stories/200911050463.html