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We just had a great visit with Matt at the Brookline Teen Center. Brookline… here we come! Pending site is up and ready. Let's launch next week! HOMEbrooklineteencenter.orgThe Brookline Teen Center's mission is to provide a
Who's ready for another auction announcement? How about 2 Grand Tasting Tickets to the Boston Wine Expo 2014 on Sunday, February 16th? Whether you’re a fan of Pinot Noirs, Pinot Grigios, Chardonnays or Cabernets, you’ll find
Chris Douglass and the crew from @AshmontGrill just went up on the Hanover St. Side!
"take seriously everything you do, even a fried egg! Remember that peeling peas with children on a sofa means setting up their memory.." Fabio Picchi with #CarlinPetrini at UniSG – Università degli Studi di Scienze Gastronomiche
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“In Italy, the overwhelming majority of cheese is industrial. Then we have those…
“In Italy, the overwhelming majority of cheese is industrial. Then we have those like Parmigiano Reggiano that are safeguarded by the Protected Designation of Origin system. But then there is an entire range of small-scale, almost marginalized, cheese production that is not protected by anyone and is at critical risk of disappearing – this is what Slow Food is working to protect. These cheeses are a fundamental part of our history. We can’t abandon them.
But we can’t win just with marketing: If that’s all we have, then industry will win – they just need to put an ad on TV. At Cheese this year we want to arouse emotion in people and a collective voice that says ‘we won’t accept that this world is disappearing.'”
Piero Sardo, President of the Slow Food Foundation for Biodiversity and one of the great minds of Slow Food, briefing volunteers at Cheese 2013.