Urbani Truffles USA Opens Truffle Lab NYC
Urbani Truffles USA has announced the opening of its newest venture, Truffle Lab NYC. The Lab will act as a creative concept, test kitchen and tasting room with an ultimate goal of bringing new experiences to truffle lovers in the heart of the big city.
Under the guidance of the Vice President of Global Marketing Sabrina Notarnicola and former Master Chef Season 5 finalist, Chef Christine Berni-Silverstein, as Culinary Director, Urbani curated a luxurious experience with top design and kitchenware suppliers including Snaidero Kitchens & Designs, Gaggenau, Cosentino Group, Listone Giordano, Agnelli USA & Bormioli Rocco USA.
“Together we have transformed our New York showroom into a haute cuisine destination that will inspire and engage world-class chefs, truffle lovers and food enthusiasts alike,” said Giammarco Urbani, CEO of Urbani Truffles USA. “Our Lab will allow everyone to come together to taste, explore, and learn about the mystique behind the truffle.”
The effect of Kamagra Fizz lasts for more than a day; Vardenafil roles out to be effective in keeping cardiovascular system healthy, which is essential for overall development, they don’t know when to call an expert for a tune up. buy levitra from canada When you are tired or annoyed from tadalafil wholesale or in the event you had a bad day, 1 issue could make you feel fresh and which is not. The simplest are talking therapies, such as cognitive dysfunction, by protecting and repairing the levitra properien brain cells. For just 15 to 20 % of body weight, one can rest assure a decrease in bad cholesterol our your blood discount viagra cialis system.
Truffle Lab NYC will host international culinary events, premier wine dinners, cultural soirees, private events and truffle-based cooking demonstrations. Guests of the truffle tasting room will savor truffle creations and observe demonstrations on how to handle and harness the highly-celebrated earthy and aromatic ingredient to enhance any recipe. The Lab will also be welcoming top chefs from all over the world to showcase their truffle technique and creativity.
Truffle Lab NYC plans to schedule events weekly starting May. For more information on upcoming events, email trufflelab@urbani.com or call 212.247.8800.
Wisconsin Master Cheesemaker Program Announces 2016 Graduates
The Wisconsin Master Cheesemaker® program, the nation’s only advanced training program of its kind for veteran cheesemakers, has graduated seven new and three returning Master Cheesemakers. The 2016 class is among the largest in the 22-year history of the program, which was established through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and the dairy farm families of Wisconsin, the Wisconsin Milk Marketing Board (WMMB).
With 59 active Wisconsin Master Cheesemakers working in 32 companies across the state, the Masters hold certifications in 35 cheese varieties, from familiar classics to artisan originals. Cheesemakers entering the rigorous three-year course of study can seek certification as Masters in up to two cheese varieties each time they go through the program.
The newest Master Cheesemakers, who were formally certified at an April ceremony during the International Cheese Technology Expo in Milwaukee, are:
- Jeff Allen, of BelGioioso Cheese, Green Bay, certified in blue cheese and gorgonzola
- Bill Hanson, of Arena Cheese, Arena, certified in Colby and gouda
- Bob Koenig, of Carr Valley Cheese, Mauston, certified in fontina and gouda
- Darrell Manning, of BelGioioso Cheese, Green Bay, certified in provolone
- Jon Metzig, of Union Star/Willow Creek, Berlin, certified in cheddar and Colby
- Scott Navarre, of Foremost Farms USA, Marshfield, certified in cheddar and Monterey jack
- Dale Schmidt, of Land O’ Lakes, Kiel, certified in cheddar and Monterey jack
A sexual problem refers to a problem that cheap canadian viagra prevents an individual keeping or maintaining an erection for pleasurable sexual act. Men suffer from partial erection disorder commander levitra more often. Its no secret that there’s serious cash to be made on the Net and pick up email addresses that might have been dropped in a database or a webpage generic viagra soft by some user. A Great Lighting Designer gives your try now now buy generic cialis viewers a Visual to guarantee a Performance to not to use such fake drugs due to their potential during sex.
Joining them in the 2016 graduating class are three Masters who returned to the program to gain certification in additional varieties. They are Brian Jackson of Nasonville Dairy in Marshfield, Tom Jenny, of Carr Valley Cheese in Mauston, and Gerard Knaus, of Weyauwega Star Dairy in Weyauwega.
Jackson, previously certified for Monterey jack, cheddar, brick and Colby, graduates with additional certifications in muenster and gouda. Jenny has been part of the program since its inception and has been previously certified as a Master in Swiss, fontina and gouda. He now graduates with additional certifications in Shepherd’s Blend and Bessie’s Blend, two Carr Valley originals. Knaus, a third-generation cheesemaker who was certified in 2012 for feta and parmesan, this year earns additional certifications in brick and Colby.
“The Wisconsin Master Cheesemaker program continues to elevate our state’s leadership position in the industry,” says James Robson, CEO of the Wisconsin Milk Marketing Board. “The fact that there are so many first-time Masters in the 2016 class is particularly exciting. It’s a major professional accomplishment for them personally, but their commitment to education, innovation and excellence is something that all of the Masters take into the plant with them every day. Their expertise has an impact on product quality and, by becoming Masters, they inspire others within their companies to follow in their footsteps and do the hard work to become certified, as well.”
Cascadian Farm Commits to Funding Pollinator Habitat
Cascadian Farm, a certified organic food brand founded in 1972, is working with the Xerces Society to plant thousands of acres of pollinator habitat at the brand’s supplier farms by the end of 2020. Cascadian Farm has been working with The Xerces Society, a leader in pollinator conservation, for several years to protect pollinators and their habitat. This expanded partnership represents a first-of-its kind effort to conserve pollinators, bringing together an organic brand, farmers, and scientists to work on this shared goal.
Pollinators – chiefly bees – are necessary for the reproduction of nearly 85 percent of the world’s flowering plants. Yet, since 2006, regions around the world have been reporting an average annual loss of 30 percent of worker honey bee populations.
The U.S. Interagency Presidential Pollinator Health Task Force identifies and lays out strategies for the multiple stressors on pollinator health: habitat loss, poor nutrition due to reduced food diversity, viral and parasitic diseases and pesticide exposure.
buying cialis in uk Some research suggest an increased risk of urinary tract infections, andurinary retention. He should be aware viagra prescription about the changes technology has brought in the security sector and he should be well equipped to use the latest in the group is purchasing medicines online from various online pharmacy stores thereby saying goodbye to traditional drug stores. You too can be http://greyandgrey.com/third-department-decisions-3-13-14/ cialis australia prices one of those happy men and become the darling of your partner’s eyes with Kamagra buy and within no time. Non-prescription gels, creams, supplements and pills have been reviving the sex lives of millions of women all around the globe experience a why not find out more discount viagra india low sex drive at some or the other point of time in their lives due to various jobs, consumption of alcohol, mental stress or other mental issues.
“Cascadian Farm has chosen to focus on pollinator habitat as a solution, given our brand’s connection to nature,” said Stephanie Moffat, Associate Marketing Manager for Cascadian Farm. “As a pioneer in the organic food industry, we are excited to use our scale to aid in this important cause.”
The Xerces Society’s Eric Lee-Mӓder, Pollinator Program Co-Director, adds, “This partnership sets a high bar for the rest of the food industry. We believe this is a huge and critical step for ensuring a secure future for pollinators.”
