Chef Cevio Cooks for Grateful Dead in Vermont
Chef Benjamin Cevelo of the New England Culinary Institute in Essex Vermont created a meatless dairy free low fat pasta dish for the Grateful Dead during their Vermont stay at the Inn at Essex. The vegan menu included tomatoes spinach olive oil shallots and herbs tossed with angel hair pasta. The band requested Nabisco Dream of Rice cereal and avoided Ben and Jerry’s Cherry Garcia. Cevelo viewed the media attention as part of his job and kept the focus on guests wishes and education.
MENTIONED IN THIS ARTICLE
Benjamin Cevelo
New England Culinary Institute
Essex
Benjamin
The
Grateful Dead
Vermont
Inn At
the Dead
Cevelo
Jerry Garcia
Nabisco
Ben & Jerry
Firefighters cookbook features Turkey Corn Casserole recipe
The National Firefighters Recipe Book includes 175 recipes from all 50 states and Washington, D.C., with firefighting glossaries and safety tips. Olin L. Greene, former U.S. Fire Administrator, and Louis A. DePasquale co‑authored the book published by All Hands Publications, with proceeds benefiting the Phoenix Society for Burn Survivors. The turkey corn casserole recipe serves three to four firefighters and costs 15 dollars plus shipping.
MENTIONED IN THIS ARTICLE
Olin L. Greene
National Firefighters
Washington, D.C
Greene
U.S
U.S. Fire Administration
Emmitsburg
Fairfield
George Bush
National Fire Protection Association
Tallahassee
Fla
All Hands Publications
Phoenix Society For Burn Survivors Inc
Louis A. DePasquale
Frederick County
Ft. Ritchie
Mr. DePasquale
Phoenix
Ariz
Virginia Ave
Pickling Possibilities Season September Garden Advice
September brings cucumbers and zucchini for pickling with guidance on batches small and safe. Readers learn cucumber varieties for fresh eating versus pickling, proper vinegar strength, heat processing, updated recipes, and a Heinz guide offering 50 pickling ideas.
MENTIONED IN THIS ARTICLE
USDA
Canning Company
Heinz
Elizabeth Lambert Ortiz
Dorling Kindersley
Parisians warm to British foods at Marks and Spencer
French tourists and Paris shoppers embrace British fare from pork pies to marmalade as Marks and Spencer expands in Paris. Officials note France remains Britain's top food market with over 1.6 billion dollars in exports annually.
MENTIONED IN THIS ARTICLE
Paris
Britain
Marks and Spencer
English Channel
Colette Lecomte
Dominique Mine
British Foods In
France
Germany
Nantes
Brittany
Liliane Riccoleau
Robert Hayman
Rue de Riveli
Pierre Botte
Monoprix
Joel Degeorge
Fauchon
Bertie’s
Simpson's
London
Also Mentioned on This Page
Marialisa Calta Newspaper Enterprise Association
Mr. Greene
California
Turkey
Glin L. Greene
Cinders
Department of Agriculture
Peter Piper
P.O. Box
Pittsburgh
By Joyce Rosencrans
Scripps Howard News Service
Beyond Tea
Hanna Reiner-Szware
Baltimore
Pascal Crain
Associated Press
Nipwspaper
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