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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Black Pearl Seafood

Natural Choice Salmon

The introduction of Black Pearl Natural Choice Salmon has established the advent of a new era in aquaculture based upon ecologically sound and environmentally conscious organic principles. In 2005 our salmon was certified by the Organic Food Federation (UK) delivering certified organic products to the marketplace while achieving national recognition as a superior tasting product; forging a new direction in advanced aquaculture.

Equally recognized for our fresh and frozen Black Pearl Californian and Alaskan Troll King, Sockeye and Coho products, Martin International has long been known as a purveyor of premium hook and line wild salmon and various other well managed wild fisheries.

http://www.blackpearlseafood.com

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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.

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Random Recipes

Apple Cider Brine for Turkey

 

Apple Cider Brine For Turkey


Ingredients

  • 1 Gallon Cold Water
  • 1 Gallon Apple Cider
  • 1 Cup Kosher Salt
  • 1 cup Brown Sugar
  • 6 sprigs Fresh Thyme
  • 6 sprigs Rosemary
  • 1 lemon cut in half
  • 1 orange cut in half
  • 4 Bay Leaves
  • 1/4 cup Peppercorns

 

Preparation

To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,

Learn how to make Apple Cider Brine for Turkey

Featured Chef

Michael Moles

816-260-3166

 

Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166


Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.

 
In 1986 he was recruited by a Cleveland industrialist to be...

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