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"All Day" Ashley as she is nicknamed out in those fields every day enriching the soil and feeding the people;) Cast of Characters – the people
All star teammate Brooke Baptiste stepping into her power! See stellar video by Amy Cuddy and improve your body language;) https://www.youtube.com/watch?v=Ks-_Mh1QhMc Marion Institute Team
We are so excited to announce that we are now seeking vendors for the year-round indoor Boston Public Market, slated to open in June of 2015! Visit our website for an application and please share with
Who knew there was such history behind the Hot Cross Bun? 5 Great Historical Myths And Traditions About Hot Cross Bunswww.smithsonianmag.comFrom solidifying friendships to driving evil spirits away, legends abound about these sweet dough balls…
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Thousands of artisanal cheeses are disappearing around the world, along with the…
Thousands of artisanal cheeses are disappearing around the world, along with the knowledge and the landscapes behind them. They are being recorded on the Slow Food Ark of Taste along with other endangered foods from around the world. What cheese do you want to save? You can nominate it here and add it to the Ark http://bit.ly/19q6Mku
Today the Ark’s online gallery features British chef Jeremy Lee who nominates a cheddar from the Isle of Mull on the west coast of Scotland.
#Cheese2013 – Save a chese | Salva un formaggio !
Quale formaggio vorresti salvare? Il celebre chef londinese Jeremy Lee non ha dubbi:
“Il primo formaggio che vorrei salvare è sicuramente il delicato Cheddar dell’Isola di Mull, nelle Ebridi, sulla costa occidentale della Scozia. Sono particolarmente legato a quei luoghi in cui ho trascorso l’infanzia con la mia famiglia. E infatti per tutti noi quel Cheddar ha un significato particolare, quindi non lasciamolo scomparire!”
Raccontaci qui (http://bit.ly/19O2Foh) quale formaggio vorresti salvare e allega una foto. Potresti vincere un libro di Slow Food Editore a #Cheese2013!
Se poi vuoi portarne un pezzetto a Bra, ti aspettiamo dal 20 al 23 settembre nella Piazza dell'Arca con un piccolo omaggio.
What cheese would YOU want to save? Jeremy Lee, chef of London’s Quo Vadis restaurant has no doubts:
“The first cheese I would save is certainly the delicate Cheddar from the Isle of Mull, in the Hebrides, on the west coast of Scotland. I am particularly attached to those places where I spent my childhood with my family. And in fact, for all of us that Cheddar has a special meaning, so let’s not let it disappear!”
Tell us here http://bit.ly/19q6Mku what cheese YOU want to save and attach a picture! You could win a book from Slow Food at #Cheese2013!
And if you bring a sample of it in Bra (Italy) from September 20 to 23, we'll be happy to welcome you with a small gift.
Quale formaggio vorresti salvare? Migliaia di formaggi artigianali stanno scomparendo in tutto il mondo, insieme ai saperi e ai paesaggi legati alla loro produzione. Raccontaci qui (http://bit.ly/19O2Foh) il formaggio che vuoi salvare e allega una foto. A #Cheese2013 (Bra, 20-23 settembre) potrai vincere un libro di Slow Food Editore! What cheese do YOU want to save? Thousands of artisanal cheeses are disappearing around the world, along with the knowledge and the landscapes behind them. Nominate an endangered dairy product online (http://bit.ly/19q6Mku) and include a photo. You’ll have a chance to win a Slow Food publication at #Cheese2013 (Bra, Italy, September 20-23)!