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Another friend of MI! SouthCoast5 Nominee: Abbey Spargo Aevazeliswww.southcoasttoday.comName: Abbey Spargo Aevazelis
The Unseen Hand is a Serendipity Project of MI. Here are some insightful reflections from patients. #healing The Unseen Hand – From Practitioners/Patientswww.theunseenhand.orgMy training in my first full (13) Ghost Points treatment was a complete deprivation
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What cheese would you want to add to the Slow Food Ark of Taste? Writer Michael…
What cheese would you want to add to the Slow Food Ark of Taste? Writer Michael Pollan would save Bethlehem, a Connecticut version of a French cheese made using a technique that is almost extinct in the US.
#Cheese2013 – Save a cheese | Salva un formaggio !
Click "See more" for English below!
#Cheese2013 Quale formaggio vorresti salvare? Dagli Stati Uniti, lo scrittore Michael Pollan propone un formaggio dalla lunga storia:
“Vorrei salvare un formaggio del Connecticut che si chiama Bethlehem. È la versione di oltreoceano del francese St. Nectaire. La preparazione tradizionale prevede solo latte crudo e attrezzatura di legno. Anche se questo metodo è sicuro e affidabile, si scontra con le pratiche igieniche correnti, che prediligono l'acciaio inossidabile. Il Bethlehem è un formaggio molto speciale: segue un procedimento quasi del tutto scomparso negli Stati Uniti e merita di essere protetto e preservato.”
Salva un formaggio anche tu! Descrivilo qui (http://bit.ly/19O2Foh) e allega una foto. Potresti vincere un libro di Slow Food Editore!
Se poi vuoi portarne un pezzetto a Bra, ti aspettiamo a Cheese dal 20 al 23 settembre con un piccolo omaggio!
What cheese would you want to save? From the United States, writer Michael Pollan proposes a cheese with a long history.
“I would nominate a cheese called Bethlehem, a Connecticut version of a St. Nectaire-type cheese. The traditional French recipe requires it be made in a wooden barrel with a wooden paddle from raw milk. Such methods run counter to usual sanitary practice, which requires stainless, but have been demonstrated to be safer. It's a very special cheese made according to a method all but extinct in the United States, and one that deserves to be defended and preserved.”
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.
Credits: Renée S. Suen, Alia Malley
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, Cn, 20-23 settembre) potrai vincere un libro di Slow Food Editore! Se poi vorrai portarne un pezzetto a Bra, ti aspettiamo nella "Piazza dell'Arca" con un piccolo omaggio. http://bit.ly/1bCbNga 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)! And if you bring a sample of it in Bra (Italy) from September 20 to 23, we'll be happy to welcome you at "Piazza dell'Arca" with a small gift. http://bit.ly/13hilLH