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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Garlic , Wild Mushroom and Herb Polenta

Submitted by:Jody Kropt

Garlic, Wild Mushroom and Herb Polenta
 
1 cup Polenta (corn grits)
3 cups of good quality (preferably homemade) chicken stock
3/4 cup of 1/2 and 1/2
6 cloves of garlic - course minced
1 cup of wild mushrooms (chanterelles, portabellas work well) or 1/2 cup of dried mushrooms (ie. morrels)  chopped
1 Tbsp of finely chopped fresh rosemary and

Learn how to make Garlic , Wild Mushroom and Herb Polenta

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Max Duley

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Chef Max Duley is the CEO and co-founder of A Flash In The Pan LLC, a one-of-a-kind culinary Internet marketplace designed to create menus for time-restrained home cooks. A Flash In The Pan offers a wide range of selections for taste and guidance and also menus for food-managed diseases such as diabetes and celiac disease, as well as kid-friendly and quick and healthy meals.

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