Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

 


SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.


Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Read More about USDA’s National Institute for Food and Agriculture (NIFA)

Newsletter Signup

This area of the Executive Chef Services site offers collaborative synergy amongst our Chefs and lends opportunities direct from the clients to the ECS Chefs. To this end our chefs are able to boast recent, news, recipes, and other coming events in their lives. Once a member of this group you are able to view past, present, and future offers that will allow you to make an informed decision about what may be relative to your operation.

From ever aspect of the ever changing world in which we cater to.

  • Chefciegre
  • Culinary Consulting
  • Charity Connection
  • Carbon Offsetting
  • Biodiesel Cooperatives and Issues
  • Recipe and Menu Development
  • Job Placement Advancement
  • Referrals and Networking
  • Sustainable Sourcing
  • Vacation Education
  • Season-ability and availability for local foods systems
  • Promotions and market research
Google Groups
Visit this group

La Yapa

Quiona with a cause


Please click on this link:
http://abcnews.go.com/Health/video/ancient-grains-food-diet-nutrition-11919828 to view La Yapa on ABC local news and to

Quinoa is the gluten-free “grain” that once fueled the Inca empire. The Incas recognized that Quinoa improved their health and stamina and regarded it as a sacred food. Today, nutritionists consider it  one of the best “superfood” in the world.

Quinoa (Chenopodium quinoa) is generally referred to as a grain, but is, in fact, the seed of a plant that is a relative of leafy green vegetables such as beets, chard, and spinach. Like its relatives, quinoa is a good source of dietary fiber. It is rich in essential nutrients, such as magnesium, manganese, iron, tryptophan, copper, riboflavin (vitamin B2), and phosphorous. Quinoa is considered a complete-protein food because it contains all nine essential amino acids. Quinoa is also gluten-free.

Quinoa is not only nutritious, it is delicious. Cooked quinoa is mild and buttery, and slightly crunchy. The most common quinoa seed is golden in color, but there are other varieties in colors such as red, black, pink, orange, and purple.  The darker-colored seeds have a more crunchy and earthy texture when cooked, as well as more fiber.


 www.layapaorganic.com

By supporting our quinoa products you are directly supporting quinoa farmers as well as their children!
Know that you are purchasing premium, organic, fairly traded, Royal Quinoa® products.

Write a comment

  • Required fields are marked with *.

If you have trouble reading the code, click on the code itself to generate a new random code.
Security Code:
 

Testimonials

A dinner party with Michael and Elaine is a feast for the senses and a balm for the soul... this book is the next best thing to being there.

—Beverly West,

Culinarytherapy

Featured Brands

Brain Toniq

Green Drinks

Fearless Chocolate

TheFearless Chocolate Co

Tiny But Mighty

Best Popcorn

Random Recipes

Death in the Afternoon

Submitted by: Daniel Asher Abram

Absinthe
one sugar Cube over slotted spoon Ignite sugar and enjoy.
Ernest Hemingway’s "Death in the Afternoon" cocktail, a concoction he contributed to a 1935 collection of celebrity recipes. His directions are as follows: "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.

Learn how to make Death in the Afternoon

Featured Chef

Ani Phyo's

866-999-1327

 

 

Ani Phyo's the author of "Ani's Raw Food Desserts" and "Ani's Raw Food Kitchen," awarded "Best Vegetarian Cookbook USA 2007". Her next book, "Ani's Raw Food Essentials" will be available April 1, 2010. Ani has received 4 Best of Raw 2008 Awards for Best Chef, Favorite Cookbook, Sexiest Raw Vegan Woman, and Favorite Educator.
Ani is the host of "Ani's Raw Food Kitchen Show", the award winning #1 uncooking show...

Read more about Ani Phyo's