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.

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

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...

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...

Note from Nikki: This brief report below makes the concept of culinary heritage preservation seem extreme. At this point in time, it needs to be extreme in many regions of the world. More comments to follow. Tuscan Town Accused of ‘Culinary Racism’ for 'Ethnic' Food BanBy Flavia Krause-JacksonJan. 27 (Bloomberg) -- The Tuscan town of Lucca is being accused of “culinary racism” after banishing from its historic center restaurants that serve different “ethnic” foods.Lucca’s municipal council ruled yesterday that “with a view to safeguarding culinary traditions and the authenticity of structure, architecture, culture and history, establishments whose activities can be tracked to different ethnicities won’t be allowed to operate.”The architects of the ban say it applies to fast-food outlets, which includes not just kebab stalls, but also takeaway pizza stands, and the aim is to highlight the local cuisine that boasts dishes based on beans, rabbit and salt cod. A spokeswoman...

From the Rodale Institute:"Global Warming is an issue that impacts everyone, yet it is also is an issue where everyone can make an impact. Simple everyday tasks, such as what food you buy, can either contribute to—or reduce—global warming. Rodale Institute research shows that organically managed soils can store (sequester) more than 1,000 pounds of carbon per acre, while non-organic systems can cause carbon loss. For consumers, this means that the simple act of buying organic products can help to reduce global climate change. “In this age of carbon awareness, we think farmers should be well rewarded for innovative stewardship that builds soil for future generations,” says Tim LaSalle, the Institute’s CEO"Full story: http://www.rodaleinstitute.org/global_warming

From Bill Moyers *Truthout"National Food Fight? Airdate: Friday, November 28, 2008, at 9:00 p.m. EST on PBS"As Americans gather to give thanks this week, food - quality, quantity, cost - remains a national issue. Bill Moyers Journal takes a hard look at how America's food policies - trade rules, farm subsidies and regulation - affect larger issues, including global warming, healthcare and even homeland security. Bill Moyers sits down with Michael Pollan, Knight Professor of Journalism at UC Berkeley, to discuss what direction the US should pursue in the often-overlooked question of food policy. Pollan is the author of "In Defense of Food: An Eater's Manifesto."More info: http://www.truthout.org/112508U

Recent articles in the New York Times that are interrelated (but some people might not yet see the correlation). The first is about preservation of culinary heritage in France (implementation plan not yet clear). The second is about disappearing culinary heritage in one region of Crete and the health consequences of adopting western eating habits (and the influence-power of western junk food PR). This is all the more reason find concrete ways to preserve disappearing traditions that are healthier for people and the planet, beginning with the obvious -- tangible support for current educational-preservation programs and acknowledgment of the benefits of such programs for residents and visitors.French Cuisine, Exalted by Chefs as a World Heritage TreasureBy ELAINE SCIOLINOPublished: September 23, 2008, The New York Timeshttp://www.nytimes.com/2008/09/24/dining/2...per&oref=sloginFast Food Hits Mediterranean; a Diet SuccumbsBy ELISABETH ROSENTHALPublished: September 23, 2008, The New York Timeshttp://www.nytimes.com/2008/09/24/world/eu.../24diet.html?em

Greetings,Crete's Culinary Sanctuaries August Newsletter is up.It's officially hot and sunny until further notice. If we don't have to cook, we won't.http://www.cookingincrete.com/CCS-Newslett...ummer-2008.htmlAll the best,Nik

Greetings,Scholarships are available for Crete's Culinary Sanctuaries Seminar Series: Cuisine from the Ground Up, focus on traditional, sustainable foodwaysOctober 12 - 18, 2008, Crete, Greece. An accredited program for professionals from the agriculture, culinary arts and sustainable development fields. Presentations by sustainable organic farmers, chefs, vintners, botanists, nature conservationists and historians. Limited to 12 participants. 35 CE hours (CDR and ACF). Coordinated with Field to Plate USA. Details are on our website www.cookingincrete.com.All the best,Nikki and the CCS NetworkCCS is an acclaimed program for best practices in responsible travel