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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Jody Kropt

(503) 550-8193

Executive chef Jody Kropt offers aworld of unique dining opportunities for the most elaborate parties to the most rewarding innovative cuisine fromfamily dining, to the most detailed theme party.

Residing in the Portland area Jody seeks opportunities that allow him to display his creativity and amazing baking skills. Jody's also is a graduate of the Greystone baking program in
St. Helena C.A. and loves the wine country style of living and entertaining.

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did you make it to the show?
Reply #1 on : Thu January 28, 2010, 12:27:05
These might inspire you to take some more photos for the Artisan blog.

http://artisantoday.blogspot.com/

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Portobello Pizza

Submitted by: Steve Joltiki


Portobello Pizza

Start with Fresh Portobellos that have been brushed of soil
Half 4 Roma tomato's cubed
Add 4 cloves of chopped Roasted Garlic
Add 1/2 cup of Portuguese Sausage (other)
Add to underside of Cap
Slice fresh Mozzarella and Shreded Asiago
Broil on medium for 15 min
Drizzle with White Markys White Truffle Oil

Learn how to make Portobello Pizza

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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...

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