Interest in the Mediterranean diet continues to grow – but are restaurants getting it right?
Best to go to the source.
That means joining a weeklong workshop on Crete: “Lessons from the Mediterranean: Applying Yesterday’s Wisdom to Tomorrow’s Table Continuing Education for Food, Nutrition & Health Professionals” this May. Crete’s Culinary Sanctuaries Network is organizing the workshop for only 20 participants. From May 13-20 chefs and foodies will get an in depth tour. The workshop, led by Nikki Rose and Amanda Archibald, will highlight how the cuisine, the environment, the agricultural practices underlie the prevention of disease and healing.
Here is a brief list of what’s included:
•Archaeological and Historic Sites
• Botanical Hikes, Usage of Wild Plants in Cuisine and Medicine
• Organic Extra Virgin Olive Oil Production Factory
• Organic Vineyard and Winery
• Organic Farms and Markets
• Cooking Classes by Pro Chefs and Traditional Cooks
• Doctors, Nutritionists, Herbalists, Practitioners of
Naturopathic Medicine, Holistic Health
• Agronomists-Eco Agriculture Experts and Ecologists
• Community Sustainable Living Practices/Conservation
• Sustainable Tourism Practitioners
Crete in May? Sounds like an excellent cure.