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Crete, Greece: Crete's Culinary Sanctuaries Educational Network, 5-Day Seminars on Biodiversity and Gastronomy

Crete, Greece: Crete's Culinary Sanctuaries Educational Network, 5-Day Seminars on Biodiversity and Gastronomy. Dates: May 2-7, 2022 or September 12-17, 2022 An experiential learning program with expert presentations at historic sites, nature reserves, and visits with award-winning organic farmers, olive oil producers and vintners. Discover the com...

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Future of Homestays

Mountain Homestays – An Authentic Mountain Experience Mountain homestays is a community empowerment initiative that focuses on promoting rural destinations by developing homestays in partnership with the locals. The focus is on reaching out to communities living in the remotest parts of the Himalayan belt in India, such as in Ladakh region in north...

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Crete's Culinary Sanctuaries 2016 Study Abroad Programs, Crete, Greece

Join us in Crete, Greece, May 16-24, 2016 for Crete's Culinary Sanctuaries Educational Network Study Abroad Program with Utah State University. A distinctive faculty-led experiential learning program designed to provide an overview of the culture, nature and cuisine of Crete. Also open to non-USU students. Earn 3 Credits for this incredible experience. Organized by Nikki Rose, Founder of Crete's Culinary Sanctuaries, an award-winning program for best practices in sustainable travel, and USU Faculty: Tamara Steinitz and Janet Anderson, Professional Practice Professors, Nutrition, Dietetics and Food Sciences. Throughout this study tour, students will meet over 20 resident teachers for presentations, including tours of archaeological sites focusing on agricultural and culinary practices in ancient Crete; organic farms, farmers' markets, and nature reserves hosting wild edible plants used in cuisine and herbal medicine; traditional villages and artisan food producers of olive oil, cheese and other traditional foods; plus cooking classes featuring one of the world’s healthiest cuisines. For more information on student registration:http://globalengagement.usu.edu/studyabroad/htm/programs/find-a-program/program_id=121 For more information on teacher or professional researcher registration. Contact This email address is being protected from spambots. You need JavaScript enabled to view it.

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Food and Agriculture News, the good and the bad

Since I've been working in the fields in Crete nonstop for months, I had to catch up on food news. Here are highlights, some of which have prompted great comments on my facebook page and others, including the USDA's. USDA Web Post: "Yeast Genes Improve Shelf Life of Tomatoes" By Avtar Handa, Purdue University, July 6, 2010 http://www.usda.gov/blog/usda/entry/h2_yeast_genes_improve_shelf [Note from Nikki: what the hell?] Blue Ocean Institute: Connecting with Chefs on Sustainable Seafood Info and Sourcing: http://www.blueocean.org/programs/seafood/schooling-chefs [great projects!] And. where some people actually "get" their news. ColbertNation. Interview with Carl Safina of Blue Ocean Institute re BP-Gulf disaster. http://www.colbertnation.com/the-colbert-report-videos/312631/june-15-2010/carl-safina      

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