music therapy seems so interesting! My name is Houssam, I am 30 years old too and from Lebanon! Slow food is great, so diverse, and you will see it as a big family.

Anyways, if you happen to be in Madison, join us for some family dinner. They are held every monday, around 6:30 pm.

By the way, we have a group that is well implemented in Beirut.

all the best

My name is wael, i studied macrobiotic and i would love to live with a macrobiotic family,or in a macrobiotic community, to work as a volunteer.
I’m 31 years old(15-4-1978), i studied yoga in India and music therapy. I’m fom Lebanon, i speak English and French. I feel alone here where i’m living, all people are caoticaly living.. hope i can fined some lovely friends and share my life with..
Peace and love..

Help host members of the Kallari Chocolate Cooperative. These visitors are Kichwa indigenous people from Ecuador who have taken control of their future by sustainably growing and producing organic cacao. All the profits made through the cooperative go directly back to the community; resulting in heavenly dark chocolate that supports socio-economic rights for the Kichwa people. I am inviting you to be a part of an exciting opportunity to involve your community in a global movement supporting equal wages, sustainable organic production and grassroot mobility that excludes multi-national corporations.

From the perspective of a student living with these communities in Ecuador, I have seen the empowerment that the Kallari chocolate cooperative has provided. Kallari supports a powerful alternative to the exploitation of the people and resources of the rainforest. Please join us in welcoming community representatives from Ecuador in the new year with the spirit of progressive and global change. Kallari members are available to speak to groups about their efforts. I will send you a list of possible discussion topics upon request along with specific dates. Chocolate tasting will also accompany the discussions.

Thank You,

Rebecca Roebber
rroebber@uoregon.edu
(541) 270-4929

Check out a recent article called “When Chocolate Is a Way of Life” published in the New York Times on November 5, 2008:

http://www.nytimes.com/2008/11/05/dining/05choc.html

http://bestbyfarr.wordpress.com

Professional Events and Consulting is an event management company out of Milwaukee, Wisconsin. One of our clients, National Association of College and University Food Services is holding their annual 2009 July convention in Milwaukee, WI. For one of their luncheons, on Saturday July 11th, they are looking to highlight the 2010 convention theme “Slow Foods/High-Tech”. We have been struggling with some event concepts for this luncheon, but believe we may have thought of something that would be very interesting and unique for the group. We, of course, are always looking for ideas and suggestions if you have any as well.

Here are some details regarding the luncheon:

Date – Saturday, July 11
Time – 11:45am – 1:45pm
Location – Midwest Airlines Center – Ballroom 104CD
Expected Attendance – 600

As our centerpieces, we will be putting three laptop computers on each table, with a rotating power point that shows the growth process of corn.

We thought it would be neat to dress the wait staff in lab coats, acting as lab scientists as they serve lunch to everyone. To enhance the rest of the room, we thought it would be neat to set-up small labs around the room, with test tubes filled with seeds and/or plants, florals, etc that are specific to Slow Foods or Wisconsin. We thought it may even be neat to have some of the students and/or professors from UW Madison on-site working some of these lab tables. We are looking for thoughts on this and additional unique ideas that we can add to create the “slow food” atmosphere.

Professional Events and Consulting really wants to highlight Wisconsin and the fact that we are working hard at remaining eco-friendly and using slow food technology that is available, and I cannot think of any other group of individuals that would be more knowledgeable in this field than the staff at UW-Madison College of Agricultural and Life Sciences and the Slow Food and UW-Madison Club.

I want to thank you in advance for your thoughts and ideas. I am eager to hear some of your thoughts on this endeavor and if this is something you would be interested in helping us put together. Please know there would be signage around the room acknowledging the staff and/or students of UW-Madison.

Sincerely,

Katie

If you know anyone else who would like to know about this golden opportunity (family, friends, blog readers, etc.) – please pass the word on!

Thanks much and Happy Cooking (and eating)!

Darcee Matthes