CreteÂ’s Culinary Sanctuaries Network Includes Wild Nature Adventures
Crete's Culinary Sanctuaries organizes tours highlighting Crete’s rich culture, wild nature and organic food. This summer, CCS expanded its program to include high-level sports like trekking, caving, cycling, rock climbing and paragliding. “Our team will take you to their sanctuaries, by land and sea, to enjoy Crete’s wild natural beauty and eat incredible organic meals along the way. It would be a shame to do one without the other,” says Nikki Rose, CCS Founder.
Crete, Greece (PRWEB) June 15, 2005
Crete's Culinary Sanctuaries organizes tours highlighting CreteÂ’s rich culture, wild nature and organic food. In June 2005, CCS expanded its program to include high-level sports like trekking, caving, cycling, rock climbing and paragliding.
“Our team will take you to their sanctuaries, by land and sea, to enjoy Crete’s wild natural beauty and eat incredible organic meals along the way. It would be a shame to do one without the other,” says Nikki Rose, CCS Founder.
Thousands of people flock to Crete each year to hike the Samaria Gorge. Then they head to the tourist taverns that usually pump out souflaki and frozen chips instead of wonderful, local fresh food. Crete has three major mountain ranges, 3,000 caves, dozens of secluded gorges and hundreds of miles of coastline to explore.
“It’s logical to combine exercise with excellent food...we make that happen. Great company, invigorating adventures, fresh air, fresh food, breathtaking views...did we miss anything?”
CreteÂ’s renowned healthy cuisine and organic gardening, including the seasonal production of olive oil, cheese and wine are intertwined with visits to ancient sites, botanic treks and light to high-level outdoor sports. Guests often stay in fantastic stone villas on organic farms in villages they may never find on their own. CCS programs are tailored to small groups and presented exclusively by resident experts. Their policy of direct collaboration with local small businesses is commonly referred to as sustainable tourism, ecotourism and agritourism.
Rose is a Greek-American, professional chef and writer (mostly Slow Food) who lives in Crete. Rose has designed cultural-culinary seminars since 1997, featuring prominent chefs from the diplomatic sector, premier culinary schools and restaurants around the world. Programs are approved by the American Culinary Federation. She is also working on a book and documentary that mirrors CCS programs. CCS has been featured in Islands Magazine and Greek Circle Magazine (June 2005), among others. CCS recently worked with New Zealand TV on their culinary travel series, “Taste Takes Off,” to be aired in November 2005.
Kostas Bouyouris, co-designer of the CCS project, is a noted agronomist and founding member of the Mediterranean Association for Soil Health. Bouyouris has worked for over a decade on innovative projects to encourage the expansion of sustainable organic production in Greece. His training programs and cooperative incentives link organic farmers directly to restaurant kitchens and create an essential bridge between the two primary industries in Crete – agriculture and tourism. MedASH is involved in many community projects, such as training young farmers and organizing children’s gardens.
This is a great way to have an incredible vacation and pat yourself on the back for supporting local communities. If you want to help preserve Crete’s disappearing cultural heritage and natural beauty – her sprawling olive groves, vineyards and gorgeous remote coves, then supporting local business that are working toward this goal is the way to do it.
Contact:
Nikki Rose
415-835-9923
Info@cookingincrete. com
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