Crete,Greece, April 7, 2008. Noted cultural-culinary educators Crete's Culinary Sanctuaries and Field to Plate will present a series of dynamic accredited seminars for professional researchers covering the interrelationship between sustainable food systems, human health and environmental protection. Seminar attendees meet residents involved in preservation projects on their farms, in their villages and kitchens. Presenters are noted organic olive oil and wine makers, fishers, artisan food producers, botanists, herbalists, historians and mountaineers. Six-day programs are limited to 12 people, providing an intensive educational experience.
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