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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/…

For-Profit Seeds Hurting Farmers, Biodiversity

FOR-PROFIT SEEDS HURTING FARMERS, BIODIVERSITYSOURCE: Inter Press Service, ItalyAUTHOR: Haider RizviURL: http://www.ipsnews.net/news.asp?idnews=48976DATE: 10.23.2009FOR-PROFIT SEEDS HURTING FARMERS, BIODIVERSITYArticle Excerpt:UNITED NATIONS, Oct 23 (IPS) - Large biotechnology firms are not only depriving poor farmers of inputs essential for their livelihoods, but are also pushing up food prices, according to a new U.N. report.”Excessive protection of intellectual property rights in agriculture is an obstacle rather than an incentive for innovation,” says Olivier De Schutter, the U.N. special rapporteur on the right to food, who authored the report released Tuesday.In ”Seed Policies and the Right to Food”, presented to the General Assembly body tasked with discussing human rights issues, De Schutter pointed out that the world’s proprietary seed trade is dominated by a mere 10 companies.There are currently two ways for farmers to access seeds - storing them from one year to the next and exchanging them locally, or depending on commercial systems that market...

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CCS 2010 Seminars - Biodiversity, Organic Farming

Join us in Crete for an exciting series of seminars:April 19 - 25, 2010: Celebration of the International Year of BiodiversityFor avid outdoor adventurers and organic food lovers. Join us in celebrating the fascinating geology, botany and cultural-culinary heritage of Crete. May 24-29, 2010: The Magnificent West and Cuisine from the Ground UpDiscover Crete's natural beauty and organic food production along with cooking demos and classes.Before we head to the kitchen, we’ll meet the people that produce our excellent ingredients. Space is very limited. Contact CCS for more information. www.cookingincrete.com

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From the Nation Magazine - The Food Issue

From The Nation Magazine, September 21, 2009 IssueA series of articles on food safety, production, environmental issueshttp://www.thenation.com/doc/20090921The question is -- when will this info sink in? If sustainable organic farmers continue to struggle, how long can they wait for everyone to support their work?

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Guardians of Diversity in the Mediterranean 2009

From Biodiversity International - 2009 AwardsPanagiotis Sainatoudis is the coordinator of Peliti, one of the most important non governmental organizations in Greece whose aim is to rescue and distribute local crop varieties to growers. Peliti (‘oak tree’ in the Pontic Greek dialect) also deals with the registration of native rural animals. To date, roughly 1,500 varieties of vegetables, cereals etc. have been collected and distributed to approximately 30,000 amateur and professional farmers around Greece. Peliti also oversees an annual Pan Hellenic Feast for the exchange of local varieties.The full story: http://www.bioversityinternational.org/new...iterranean.htmlPeliti's website: www.peliti.gr

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Joel Salatin, farmer, receives Heinz Award

Joel Salatin, farmer, author and lecturer, is honored as a Heinz Award recipient for creating alternative, environmentally-friendly farming techniques, spawning a movement towards local, sustainable agriculture that has been replicated by family farms around the country. Mr. Salatin has developed a new paradigm for agriculture by successfully challenging the commercial production of chicken and beef by food industry giants. His pioneering agricultural practices inextricably and beautifully interweave a food system with the land and have been embraced by farmers nationally. At Polyface Farm, Mr. Salatin’s 550 acres of rolling Virginia hills in the Central Shenandoah Valley, he raises beef, sheep, chickens, pigs, rabbits and turkeys in a complex rotation based on the intricate relationships of these animals to one another and to the grass that is at the basis of the farm’s food chain. The full article: http://www.heinzawards.net/recipients/joel_salatin

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Responsible Travel Workshop in Crete Press Release

Crete, Greece, August 27, 2009: Crete’s Culinary Sanctuaries, the award-winning educational travel program noted for best practices in Responsible Travel, will offer a blueprint for implementing similar programs from October 11-18, 2009, for professionals in tourism, conservation, agriculture, and the culinary arts. Attendees will travel with specialists to historic sites and villages, organic farms and nature reserves for presentations on heritage preservation, and building mutually beneficial relations between local populations and the tourist trade. CCS Founder, Nikki Rose, says “Crete is blessed with fascinating history, natural beauty and excellent fresh food. There is much to celebrate and protect. The roots of the Mediterranean Diet originated in Crete. CCS programs help to support people striving to preserve their lifestyle and share their valuable knowledge in mutually beneficial ways.” CCS Seminars include organic olive oil and wine tastings, cooking demos, botanical hikes, traditional music and other activities celebrating Crete's distinctive heritage. Doctors, nutritionists,...

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Heritage Radio Network Interview

Heritage Radio Network, live from New York!The Main CourseFirst Aired - 05/17/2009 12:00PMPatrick and Katy speak sourcing and cheese with Steve Jenkins of Fairway Market, Cruz Goler of Lupa Restaurant and Nikki Rose of Crete's Culinary Sanctuaries.The website: www.heritageradionetwork.comSearch for Nikki Rose in the block provided.

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Seminar in New York: Culinary Adventures in Crete

Culinary Adventures in CreteKellari Taverna, 19 W 44th St, New York, NYMay 12, 7:00 PMJoin Nikki Rose of Crete's Culinary Sanctuaries, an internationally acclaimed educational program, in celebrating Greece's cultural and culinary heritage.Discover the bounties of Greece during presentations by Chef Rose, Chef Gregory Zapantis of Kellari Taverna and Konstantine Drougos of Wonderful Ethnic Wines. We’ll enjoy a delectable dinner featuring our favorite Cretan and Greek dishes paired with excellent Greek wines.$85 per person. Proceeds go to the CCS documentary project. This program is limited to 50 attendees. Advance registration is required. For more information contact Nikki Rose: info[at]cookingincrete.comCrete's Culinary Sanctuaries Eco-Agritourism Networkcookingincrete.com

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Crete: Responsible Tourism Implementation Workshop

Crete’s Culinary Sanctuaries WorkshopImplementation of Responsible Tourism by Rural CommunitiesOn-site presentations by project directors in Crete, GreeceOctober 11-18, 2009Designed for current and future Responsible Travel practitioners, the media and researchersPresented by the CCS network of residents practicing community-based tourism, organic agriculture and cultural and natural heritage preservation. CCS is internationally acclaimed for best practices in Responsible Travel.Travel with CCS to historic and natural sites, rural communities, organic farms and tavernas for an overview of how communities collaborate on responsible travel programs. People actively involved in sustainable living practices will cover real-world issues that will help workshop attendees create their own programs or share their findings.Locations, On-Site Meetings with the CCS Network, Examples of Mass Tourism and Alternatives:North-Central Coast: Historic Sites, Organic Winemaking, Traditional Cuisine, Small-Scale Lodging, Building Restoration, Mass Tourism, DevelopmentCentral Mountains: Nature-Based Tourism, Cultural Heritage Preservation, Traditional Agricultural Practices, Artisan Food ProductionNorthwestern Coast: Mass Tourism, Small-Scale Enterprises, FisheriesWestern Mountains: Community-Based...

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A Chef's Role in Sustainable Initiatives

Greetings,It's great to have an opportunity to discuss the diminishing quality of our food sources and a chef's integral role in supporting sustainable foodways. As well-informed spokespeople about the crucial issues impacting our safe food sources, chefs can and should play an important role in conveying the problems to the local and global community and devise ways to collaborate on solutions.I began working Greece 11 years ago on educational programs that linked visitors with traditional chefs, bakers, fishers, shepherds-cheesemakers, organic farmers, olive oil and wine producers. They share their invaluable knowledge about centuries-old sustainable living practices, their culture and excellent cuisine. In return, we pay our teachers well for their time and expertise. We benefit from a great learning experience and our teachers benefit from our support to carry on their traditional trades that are fast disappearing. Back in 1998, we did not call our work *green* but considered it to...

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