hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

[cg] Sustainable Cuisine Dialogue

>Date: Sat, 01 May 1999 09:33:15 -0700
>From: Glenda Neff <nyfarms@baldcom.net>
>Subject: Sustainable Cuisine Dialogue
>Sender: owner-nefood-l@listproc.tufts.edu
>To: NE community food systems <nefood-l@listproc.tufts.edu>
>Reply-to: nyfarms@baldcom.net
>Organization: NY Farms!
>MIME-version: 1.0
>September 24-25, 1999
>Forum on the Future: A Dialogue on Sustainable Cuisine
>   Purchasing local, seasonal and organic ingredients while preserving
>our natural resources is on the minds of many chefs and foodservice
>professionals. However, how this is achieved, what constitutes
>'organic', and how sustainable cuisine impacts a restaurant's bottom
>line are much-debated subjects.
>   The Forum on the Future: A Dialogue on Sustainable Cuisine will bring
>together chefs, agriculturists, scientists and industry experts to
>explore the consequences of food choices, the impact of food irradiation
>and biotechnology, levels of responsibility in the farm-to-kitchen
>connection, and the outlook for the future.  Topics include food safety
>issues, interaction between buyers and producers, and financial and
>business implications.
>   The Forum on the Future: A Dialogue on Sustainable Cuisine will be
>held at The Culinary Institute of America, September 24 - 25, 1999, at
>the college's Hudson Valley, New York campus. This event is the first in
>an annual seminar series sponsored by the Joseph H. Baum Foundation in
>memory of the visionary restaurateur.  The program is open to
>foodservice professionals at all levels. Cost is $150 per person
>including all lectures, meals, and tastings.
>   For more information or to make reservations call The Culinary
>Institute of America's Department of Continuing Education at
>800-888-7850 or visit the web site at www.ciachef.edu

libby@igc.apc.org       Libby J. Goldstein       phone & fax: 215-465-8878
            Philadelphia      USDA zone 7A       Sunset zone 32

        My garden must be n-dimensional if it's out here in cyberspace.

community_garden maillist  -  community_garden@mallorn.com

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index