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Are you attending Natural Products Expo West this year? Do you want to have some fun, dine with organic CEOs and visionaries while fostering organic science and research?
The Organic Center’s annual dinner is the single biggest fundraising event for the organization and the largest business networking dinner at Expo West. Continue reading “Going to Expo West? Be an Organic Champion and Support The Organic Center Dinner”
Traveling along the Turkish Turquoise Coast via Gulet is all about submitting yourself up to debauchery—one of Turkish delights.
It’s an excuse to feast on fresh Mediterranean fare while the sea tickles your hair and the sun slices the water.
The main objective of the crew is to take care of your every need and want. Specially to offer multi-course traditional meals from the Turkish Mediterranean basin. Continue reading “A Gastronomic Gulet Getaway”
Once again, the Turkish Turquoise Coast has beckoned us from halfway ‘cross the world. What better way to while away an early October week than aboard a traditional Turkish sailboat?
According to our beloved Wiki: “A Gulet is a traditional design of a two-masted or three-masted wooden sailing vessel from the southwestern coast of Turkey.
Built in the coastal towns of Bodrum and Marmaris, similar vessels can be found all around the eastern Mediterranean.”
We depart port from Bodrum on one of these mighty sailing vessels.
Continue reading “The Sailing Gourmand: A Turkish Gulet of Local food and Local Flavors”
I was honored to again participate in this year’s Organic Produce Summit in Monterey. Even though I no longer engage directly in trading organic produce, something draws me to this event like no other. What’s in it for me then? Why must I go? Continue reading “Why the Organic Produce Summit Is My “Go-To” Show”
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading “Milk, Fire Rennet and Art – Witnessing the Birth of Ancient Parmigiano-Reggiano”