Laura Stec
Laura Stec is a San Francisco Bay Area chef and environmental advocate who enjoys teaching about the artistry, health and energetics of cooking. She trained at the Culinary Institute of America, the School of Natural Cookery and the Vega Macrobiotic Study Center before starting her own personal chef/catering business – Laura Stec – Innovative Cuisine, and joining Kaiser Permanente Medical Group as their Culinary Health Educator. Since founding one of the first U.S. food and environment organizations in 1989, Stec has been feeding us with the idea that one the most positive effects we can have on the environment begins on our dinner plate, a message she continues to promote while on staff 12 years at Acterra, an environmental organization based in Palo Alto, CA. With over 25 years experience in the food industry, Stec now partners with 군포출장마사지 EcoSpeakers.com to lecture and consult with corporations and institutions on ways to bring regionally responsible cuisine into their food systems.
(Read more about Laura at http://laurastec.com/aboutlaura.html)
Eugene Cordero, Ph.D
Dr. Eugene Cordero is an Associate Professor in the Department of Meteorology at San José State University (SJSU) in California. His research interests are focused on understanding the processes responsible for long-term changes in climate through the use of observations and atmospheric models. At present, this work is supported by research grants from the National Science Foundation and NASA. Dr. Cordero is a coauthor on the WMO/UNEP 2006 Ozone Assessment report and is currently participating in projects related to evaluating the models used for the IPCC Fourth Assessment Report. In the Department of Meteorology, Dr. Cordero teaches various courses in climate change and is involved in projects working to improve methods of education that engage and ultimately stimulate social change.김제출장마사지
(Read more about Eugene at http://www.met.sjsu.edu/~cordero)김천출장마사지
Author Presentation Formats
Chef Laura Stec and Dr. Eugene Cordero are available for book signings and presentations, together or separately. Presentations include show-and-tell displays and mini culinary “how-to” class featuring the following:김포출장마사지
- Tap Water vs. Bottled Water Taste Test and Oily Water Bottles- addressing plastic bottle waste
- Whole grain selection – alternatives to livestock
- Shady Coffee and Chocolate Taste Test – rainforest preservation
- Eggs Full Monty – how global warming affects oceans
- Salt Taste Test – learning the base of good seasoning
- Why To keep water from vegetables and How To sharpen your knife김해출장마사지
Presentation #1:
Take a Bite Out of Global Warming
Global warming has become a defining scientific, political and social issue of our era. Interest has spurred environmentalists and entrepreneurs toward reducing carbon “foot-prints,” but little focus has been placed on reducing carbon “food-prints;” the effect that agriculture and our industrial food system have on global warming. This talk tackles the issue, focusing on where food comes from, how to cook with it, and how what you eat impacts climate change. The authors of Cool Cuisine: Taking the Bite Out of Global Warming, examine connections between food, environment, energy, and the new economy, offering ways to reduce food-prints through revised business models and food choices. Atmospheric scientist Dr. Eugene Cordero presents research on the energy efficiency of our food system in relationship to our changing climate and our economic system. Chef Laura Stec introduces the concept of “soil as a seasoning agent,” and highlights regional food system leaders and the new investment models emerging to accommodate them. A mini culinary “how-to” class completes the presentation. (1 – 1.5 hours)나주출장마사지
Presentation #2:
The New Economy and the Food System – Best Bang for the Bite and the Buck
This presentation looks at the new economy through the eyes of the food system. Rather than expanding control and diminishing variations, the emerging food economy is about expanding variety and building smaller, yet efficient regional food systems. When healthy food systems model a “full circle food cycle,” or a “cradle to grave” system that builds upon the interconnections of community, ecology and business; they thrive. In this talk, atmospheric scientist Dr. Eugene Cordero presents research on the energy efficiency of our food system in relationship to our changing climate and our economic system. Chef Stec looks directly at business / regional food system leaders, and new business and investment models emerging to accommodate them. Together their work addresses the importance of learning “the story behind our food,” and how broadening our relationship to food and cooking is our first step toward a bountiful green cuisine economy. Taste of California Cheese and Vegetable Platter, highlighting bee pollinator crops, can be served and discussed. (1-1.5 hours)남양주출장마사지
Presentation #3:
Taste Your Way Thru the Book ($20 per person / 10 person minimum)
Chef Stec teaches this 2 hour class which includes recipes and tastes from the book, the “stories behind the food,” and inspiration on ways to create positive environmental change thru food choices. MENU: Taste of California Artisan Cheese and Vegetable Platter highlighting bee pollinator crops, Grass fed Beef Crostini with Arugula, Dry Jack and Green Peppercorn, Palette Cleanser – Honey Sparkler, Popping Chocolate Gomasio over High Vibe Ice Cream, Green Drinks, featuring Laura’s “Red, White or Green?” wine list.
To inquire about Laura or Eugene’s speaking fees, availability and
general media relations contact: info*at* globalwarmingdiet.org or 650-855-7100
For more information on Laura’s classes and lectures, see http://www.laurastec.com/classeslectures.html