Environmental Chef Services

February 2010 Organic Center Newsletter

Thursday, Feb 04, 2010

Key Discovery Strengthens Linkage Between Pesticide Use and Colony Collapse Disorder

Scientists around the world have been trying to identify the risk factors driving honeybee Colony Collapse Disorder (CCD). There is near-universal agreement that the problem remains severe; many factors can trigger CCD, and of these, several appear to depend on a weakened...

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Black Pearl Seafood

Natural Choice Salmon

The introduction of Black Pearl Natural Choice Salmon has established the advent of a new era in aquaculture based upon ecologically sound and environmentally conscious organic principles. In 2005 our salmon was certified by the Organic Food Federation (UK) delivering certified organic products to the marketplace while achieving national recognition as a superior tasting product; forging a new direction in advanced aquaculture.

Equally recognized for our fresh and frozen Black Pearl Californian and Alaskan Troll King, Sockeye and Coho products, Martin International has long been known as a purveyor of premium hook and line wild salmon and various other well managed wild fisheries.

http://www.blackpearlseafood.com

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A dinner party with Michael and Elaine is a feast for the senses and a balm for the soul... this book is the next best thing to being there.

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Random Recipes

GAZPACHO

Submitted by: Alex Forsythe

GAZPACHO 

Place all indgrediens in a blender until the consisty of cream chill and serve

1.5 kg/ 3.3 lbs of ripe tomates

1 chopped Medium size cucumber

1 peeled small white onion

1 deseeded green pepper

2 glove garlic

100g /3.5 bread Sourdough crumbs

1.2 cup of Athena or quality water

1/2 cup of EVO

1/2 cup of wine vinigar

 

Learn how to make GAZPACHO

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Ben Diaz

626-823-5734

 

 

Chef Ben Diaz is a graduate of France’s prestigious Le Cordon Bleu. He is a coveted freelance chef and consultant who was inducted into the Cambridge “Who's Who of Culinary Professionals.”

Chef Ben has competed against some of the world’s top chefs. In 2006, the American Culinary Federation recognized him in the Los Angeles chapter’s Chef of the Year competition.

In 2008, Chef Ben began work on a culinary reference book...

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