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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Rustichella d'Abruzzo

Lavorazione Artigianale

Rustichella d'Abruzzo, found deep in the green Vestine hills, takes its origins from the old pasta factory, Gaetano Sergiacomo. Founded in Penne in 1924, it wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo.

The secret of our pasta....
In the family firm Rustichella d'Abruzzo, the best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past.

The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe.

The low drying temperature, which takes 40-60 hours depending on the shapes, preserves the nutritional value of the pasta, and the flavour of the wheat comes across wonderfully during cooking.

Strict quality controls preside over every phase of production, from the arrival of the raw ingredients to the delivery of the goods. Tradition and technology unite perfectly to give life to a product with high qualitative standards, which is confirmed by the ISO 9002.

http://www.rustichella.it

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JUICE OF LIFE

Submitted by: JODY KROPF


The Juice of life

3 lager carrots
1 large tomato
1 large slice Pineapple
3 piece celery
1 large piece ginger
½ pepper red

1 bunch kale
1 bunch parsley
1 bunch cilantro
1 nice piece beet
1 bunch spinach
1 bunch Basil
1 apple
Garnish with Bee Pollen

Learn how to make JUICE OF LIFE

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Chris Dodge

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