EATER

JUNE 23, 2022

And yet, even copper poses potential health risks, and researchers have found that it can build up in vineyards over time, negatively impacting soil health. Once shunned as “foxy,” “musky,” or “unidimensional,” these hybrid grapes are being re-evaluated as the climate crisis stands to reshape vineyards across the world.

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A Wine Story

APRIL 4, 2021

Beyond maturation, each of the six Lugana wines had a slightly different taste profile depending on the vineyard soil. The Soils Most vineyards feature dense mineral-rich clay soil, mostly glacial moronic. Attention to the environment and eco-sustainability have also led to organic certification. Grapes macerate before pressing.

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The Wine Knitter

SEPTEMBER 19, 2021

However, it is not only the impressive wines; it is the man behind the wines and the particular region of Italy where his vineyards are located. His ancestors owned vineyards and farmland inland in the hills of Reggio Calabria. .” Long story short, I did try his wines and was quite impressed. David harvests five hectares (12.3

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Planet Grape

NOVEMBER 12, 2021

She has also held positions on the Chemeketa Community College Wine Studies Advisory Committee, the LIVE Board of Directors, and the Strategic Planning Board of the Evenstad Center for Wine Education at Linfield University. “I Jackson Family Wines is a family-owned, vineyard-based company with a penchant for exploration.

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Sante

JUNE 16, 2020

She also guides tastings and educational seminars, and judges several wine competitions each year. “For ten years”, commented Gariglio, “we have personally visited more than 2,000 wineries, we have met their leaders, walked their vineyards and told their stories.

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A Wine Story

MARCH 3, 2021

Vineyards and Winery in Sonoma. Vineyards to E. & Scott Zapotosky spent a decade at Paul Hobbs Winery as director of vineyards. His mantra is to bring each vine into the vineyard block to show its full potential. He uses a site-specific, bloc-focused, sustainable approach to vine balance. Having sold J.

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The Wine Knitter

JULY 10, 2022

Three years ago, Consorzio Tutela Vini D’Abruzzo invited me to attend an educational seminar in New York City to learn about the Abruzzo wine region of Italy. There are an impressive 36,000 hectares of vineyards in the Abruzzo region, with the majority of vineyards planted on hills. Abruzzo produces approximately 3.5

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Sustainability Beyond the Plate

MAY 31, 2017

On Sunday May 21st, the PG&E Food Service Technology Center was invited by The Restaurant at Wente Vineyards to help support their booth at the 30th annual Meals On Wheels ’ Star Chefs and Vintners Gala donor event at the Fort Mason Festival Pavilion in San Francisco. Mark Duesler, Chef Consultant/Program Advisor.

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Planet Grape

JULY 10, 2020

Vineyards are as close as 3 miles to the sea, leading to a sea breeze tang to the wines. Hilly vineyards, abundant sunshine, and steady winds prevent mold and other damage to the grapes. Nestled between the Adriatic Sea and the Apennines Mountains of the Italian peninsula, it is truly a sight to see.

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A Wine Story

APRIL 23, 2021

Blosser spoke at length about growing up in the 1970s on an isolated vineyard. This is a Portland, Oregon-based media company with the mission of expanding markets for sustainable products. 2018 Old Vineyard Block Estate Pinot Noir This was one of my favorite wines, mostly because of its firm, chewy tannins. Marisa D'Vari.

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EATER

APRIL 28, 2023

Her vegan soul menu at Cadence in New York City combines the flavors of her Virginia upbringing with her passion for sustainable, health-conscious dining. This shift led Freeman to a plant-forward culinary program at the Institute of Culinary Education (ICE) and her current role as executive chef at Cadence. I also do chef residencies.

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The Wine Knitter

MARCH 7, 2022

Female winery owners, winemakers, sommeliers, and wine educators are no longer the “exception,” and female distillers and master blenders are on the rise! Aslina Sauvignon Blanc 2021 The grapes for this 100% Sauvignon blanc are sourced from the Stellenbosch region of South Africa and sustainably farmed.

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Modern Restaurant Management

FEBRUARY 14, 2020

“In hosting SOBEWFF® each year, we continue to further our commitment to hospitality education, which is paramount to us as a Company,” said Wayne Chaplin, Chief Executive Officer, Southern Glazer’s. Improved Operational Efficiency: The dispenser holds 390 utensils, which means employees spend less time restocking.

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EATER

MAY 18, 2020

Via its monthly wine club, which starts at $39 a month for three bottles, Winc offers hundreds of unique wines that “range from classic blends to obscure, single-vineyard fringe projects,” she adds. If you pay an extra $10 on top of either of those options, you get access to higher-quality wines from its “vineyard collection.”

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The Wine Knitter

DECEMBER 19, 2022

Uruguay has over 5000 hectares of vineyards with 180 active wineries, mostly family-run and now in their third and fourth generation. Both Uruguay and Bordeaux’s vineyards are planted close to estuaries and rivers and are relatively humid and mild in climate with sufficient wind and rain. And the wine is something to dial into!

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Restaurant Clicks

DECEMBER 20, 2021

Owned and led by Chef Billy Ngo, this restaurant is committed to sustainable and local ingredients whenever they can find them. Servers here are well-educated on where the food comes from, giving this restaurant a downright fantastic community vibe. Paired with an excellent bar selection, it’s hard to beat the experience here.

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EATER

FEBRUARY 13, 2024

Once we do, the children may be unknowingly competing for the title of CEO, but they’re just acting out basic parables; it’s their guardians that are the real target audience, the ones who need to be educated in the morals of pure, youthful fantasy.

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EATER

DECEMBER 23, 2020

About two hours north of San Francisco, it exemplifies Northern California’s magnetism, with dramatic Pacific views, redwood forests, and rolling hills lined with vineyard rows. For Kyle, the farm has been a vehicle for educating the next generation of chefs.

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Modern Restaurant Management

NOVEMBER 18, 2019

per plate, Chefs were challenged to design a balanced dish under the suit of educating children about heathly-eating. Seasonal, Sustainable and Spectacular! The big question remains: Can these fast-food battles sustain interest or will they die like wounded chicken soldiers on the field? With a budget of $1.25 percent and 11.2

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