Prairie Grass Cafe Hosts Virtual Italian Wine Event May 29 with Tenuta di Ghizzano Winery

Countess Ginevra Venerosi-Pesciolini with Chef Sarah Stegner

Countess Ginevra Venerosi-Pesciolini with Chef Sarah Stegner

Countess Ginevra Venerosi-Pesciolini

Countess Ginevra Venerosi-Pesciolini

Chef Sarah Stegner photo by Grant Kessler

Chef Sarah Stegner photo by Grant Kessler

Tenuta Di Ghizzano Logo

Prairie Grass Cafe logo

Prairie Grass Cafe logo

NORTHBROOK, ILLINOIS, UNITED STATES, May 26, 2020 /EINPresswire.com/ — Praire Grass Cafe's Chef Sarah Stegner has partnered with Countess Ginevra Venerosi-Pesciolini, of Tenuta di Ghizzano Winery, an organic and sustainable winery with a focus on biodynamic principles in Tuscany, Italy, to bring to you a unique culinary journey.

Sarah Stegner is offering a meal kit featuring Crispy Chicken and Spring Salad paired with Tenuta di Ghizzano, Veneroso, Sangiovese/Cabernet Sauvignon from the Countess's Winery.

You're Invited to Zoom with them at 2 pm, CST, Friday, May 29 (9 pm in Italy) as Sarah prepares the meal and the Countess discusses the wine. Guests are invited to prepare the meal along with them or just join in for this transcontinental experience. Participants are invited to watch via Zoom at
https://us02web.zoom.us/j/86131318112? pwd=TDhIMFdqNEVTZzVRdzVONklubk9Ydz09.

Chicago-area residents may pre-Order the Prairie Grass Cafe Cooking Package for pick up on Thursday, May 28 or Friday, May 29 and join Prairie Grass Cafe for an interactive cooking experience with Chef Sarah Stegner on Friday, May 29.

The package includes everything to execute a Crispy Chicken meal with a delicious local Spring Salad. All you will need to provide is salt, pepper, and olive oil. The package also includes Chocolate Pudding that is ready to eat and a bottle of Tenuta di Ghizzano, Veneroso, Sangiovese/Cabernet Sauvignon. The meal-kit cost is $78.

If you don’t have an opportunity to purchase the package, guests are invited to tune-in any way. Participants can follow the method by using skin-on chicken breasts and your own greens and veggies for the salad.   All are welcome. Click here to view the full recipe.

Orders must be placed by Wednesday, May 27 by calling Prairie Grass Cafe at (847) 205-4433. Pre-registration for the Zoom event is not necessary. Please double check your time zone to make sure you are zooming in at the proper time (2 pm CST, May 29.)

About Prairie Grass Cafe
Prairie Grass Cafe (601 Skokie Blvd.; Northbrook, IL; 847-205-4433), co-owned by chefs Sarah Stegner and George Bumbaris, supports Chicago’s Green City Market and local sustainable farms, selecting the freshest ingredients to reflect the season. To make a reservation, please call (847) 205-4433 or visit prairiegrasscafe.com. If you have cooking questions, call Chef Sarah’s Hot Line at 847-920-8437 daily from 2-4pm. Follow Prairie Grass Cafe on Facebook at Facebook.com/PrairieGrassCafe, on Twitter @SarahStegner and on Instagram at Instagram.com/PrairieGrassCafe.

Cindy Kurman
Prairie Grass Cafe
+1 847-205-4433
email us here
Visit us on social media:
Facebook
Twitter


Source: EIN Presswire

Global Coalbed Methane (CBM) Market 2020 Effect of COVID-19 Segmentation, Demand, Growth,Trend,Opportunity Forecast 2026

Summary:
A new market study, titled “Coalbed Methane (CBM) Market Upcoming Trends, Growth Drivers and Challenges” has been featured on WiseGuyReports.

PUNE, MAHARASTRA, INDIA, May 25, 2020 /EINPresswire.com/ — “Global Coalbed Methane (CBM) Market”
This report covers market size and forecasts of Coalbed Methane (CBM), including the following market information:
Global Coalbed Methane (CBM) Market Size, 2019-2021, and 2020 (quarterly data), (US$ Million) & (Million Cubic Meters)
Global Coalbed Methane (CBM) Market Size by Type and by Application, 2019-2021, and 2020 (quarterly data), (US$ Million) & (Million Cubic Meters)
Global Coalbed Methane (CBM) Market Size by Region (and Key Countries), 2019-2021, and 2020 (quarterly data), (US$ Million) & (Million Cubic Meters)
Global Coalbed Methane (CBM) Market Size by Company, 2019- 2020 (quarterly data), (US$ Million) & (Million Cubic Meters)

@Get a Free Sample Report “Coalbed Methane (CBM) Market” 2020 https://www.wiseguyreports.com/sample-request/5346767-covid-19-impact-on-coalbed-methane-cbm-market-global-research-reports-2020-2021
If you have any special requirements, please let us know and we will offer you the report as you want.

Key Players of Global Coalbed Methane (CBM) Market =>
Major competitors identified in this market include Exxon Mobil(XTO Energy), BP, ConocoPhillips, Australia Pacific LNG, Santos, Anglo Coal, Arrow Energy, Ember Resources, Encana, AAG Energy, G3 Exploration, Carbon Creek Energy, CONSOL Energy, Pioneer Natural Resources, GEECL, Gazprom, Shell (QGC), Constellation Energy Partners, etc.

Based on the Region:
Asia-Pacific (China, Japan, South Korea, India and ASEAN)
North America (US and Canada)
Europe (Germany, France, UK and Italy)
Rest of World (Latin America, Middle East & Africa)

Based on the Type:
Coal Mines
CBM Wells

Based on the Application:
Power Generation
Industrial Fuel
Cooking Fuel
Vehicle Fuel
Others

@Ask Any Query on “Coalbed Methane (CBM) Market” 2020 Size, Share, demand https://www.wiseguyreports.com/enquiry/5346767-covid-19-impact-on-coalbed-methane-cbm-market-global-research-reports-2020-2021

Major Key Points of Global Coalbed Methane (CBM) Market
1 Scope of the Report
2 Global Coalbed Methane (CBM) Quarterly Market Size Analysis
3 Quarterly Competitive Assessment, 2020
4 Impact of Covid-19 on Coalbed Methane (CBM) Segments, By Type
5 Impact of Covid-19 on Coalbed Methane (CBM) Segments, By Application
6 Geographic Analysis
7 Company Profiles
8 Supply Chain and Sales Channels Analysis
9 Key Findings
10 Appendix

NOTE : Our team is studying Covid-19 and its impact on various industry verticals and wherever required we will be considering Covid-19 footprints for a better analysis of markets and industries. Cordially get in touch for more details.

NORAH TRENT
WISE GUY RESEARCH CONSULTANTS PVT LTD
+1 646-845-9349
email us here


Source: EIN Presswire

Renowned European Motivational Speakers Peter Brandl and Katja Porsch Curate Global, 24-hr Inspirational Marathon

The May 23, 2020 live stream charity event benefits “No Kid Hungry" and aims to empower individuals emerging from lockdown to face their ‘new normal.’

LOS ANGELES, CALIFORNIA, USA, May 21, 2020 /EINPresswire.com/ — As cities across the world re-open after the COVID-19 lockdown, businesses, retailers, employees and entrepreneurs all struggle to navigate the world’s “new normal.” In response to the many physical and financial challenges the world is facing, two individuals have stepped up to make their contribution amid this pandemic, by curating the world’s first global, 24-Hour Inspirational Marathon entitled, “We Will Thrive.” Streamed live for 24 hours, the event features over 60 speakers, influencers, artists and thought leaders from both sides of the globe on May 23, 2020. The event is free, and 100% of all U.S. donations go to support the charity, No Kid Hungry. To view the full line-up of speakers and reserve a virtual seat, visit: www.We-Will-Thrive.com.

With over 30,000 anticipated participants, the event will begin in Berlin, Germany and work its way around the globe to Los Angeles, California, by 12 noon on Saturday, May 23rd. A dynamic, multi-format live stream event, the marathon will include a combination of speakers, exclusive interviews, musical performances, guided meditation, yoga, live cooking, and more.

Hosts Peter Brandl and Katja Porsch are two of Europe’s most sought-after speakers. After seeing the devastating effects of the COVID-19 pandemic on the psyche of friends, clients and followers worldwide, they realized they could not stand idly by. Although the husband and wife team was separated by an ocean and travel restrictions—Katja in Los Angeles and Peter in Berlin, the two teamed up virtually to make an impact by summoning the most precious resource they could gather—people.

“The only way we will make it through this crisis successfully is by leaning on one another,” says host and co-founder Peter Brandl. “We knew there would be many speakers, coaches and business leaders who would be willing to help inspire, motivate and offer practical tools to help individuals across the globe get through this difficult time. We asked, and we were not disappointed,” Brandl states.

Brandl, known as the “co-pilot to CEO’s” worldwide, is a pilot, best-selling author, crisis expert and master communicator who knows how to help entrepreneurs and businesses navigate turbulent times.

Similarly, Katja Porsch, is an acclaimed “success expert,” author of five books and founder of the Doer-Academy. As a motivational speaker, Porsch has spoken in front of 30,000+ participants and is regarded for her ability to show audiences how to approach change and seize opportunities.

Both Peter Brandl and Katja Porsch have offices in Berlin, Germany and Los Angeles, California.

About We-Will-Thrive
We-Will-Thrive.com is a global 24-hour inspirational marathon with over 60 motivational speakers, influencers and thought leaders who have a combined reach of over 100 million people. We-Will-Thrive is designed to uplift and empower a global community to create the life of their dreams—using COVID-19 as a catalyst. Founded and hosted by acclaimed motivational speakers Peter Brandl and Katja Porsch, the world’s first live, 24-hour motivational marathon begins on Saturday, May 23, 2020 at 12:00 PM in Germany— moving west across the globe and concluding in Hollywood, California at 11:59 pm PST. Participants can expect to be inspired, motivated and equipped in six focus areas: Personal Development, Faith/Spirituality, Motivation/Action, Government, Business, Media, Sports/Health and Arts/Entertainment. The event is free. All donations go to the charity, No Kid Hungry. To see the full line-up of speakers and to reserve a virtual seat, visit http://we-will-thrive.com. For interviews, contact Anita S. Lane at AnitaSLane@SenseiCommunications.com or via phone/text at 313.447.9083.

About No Kid Hungry
No child should go hungry in America. But millions don’t know where their next meal is coming from. No Kid Hungry is ending childhood hunger by helping launch and improve programs that give all kids the healthy food they need to thrive. This is a problem we know how to solve. No Kid Hungry is a campaign by Share Our Strength, an organization working to end hunger and poverty. Join us at NoKidHungry.org.

Anita S. Lane
Sensei Communications
+1 313-447-9083
email us here


Source: EIN Presswire

Jackie Lorens Harris, Scott Leysath and Dr. Jeffrey Norris Discuss Homelessness with Fotis Georgiadis

Jackie Lorens Harris, Social Service Center Director at Chicago Lights

Jackie Lorens Harris, Social Service Center Director at Chicago Lights

Scott Leysath, TV host of two cooking shows featuring fish and game on Sportsman Channel 

Scott Leysath, TV host of two cooking shows featuring fish and game on Sportsman Channel 

Dr. Jeffrey Norris, Medical Director at Father Joe’s Villages

Dr. Jeffrey Norris, Medical Director at Father Joe’s Villages

COVID-19 has dramatically impacted the homeless population as many shelters remain closed.

Support your local nonprofits and service providers, especially during this pandemic. ”

— Jackie Lorens Harris, Social Service Center Director at Chicago Lights

GREENWICH, CT, USA, May 21, 2020 /EINPresswire.com/ — Fotis Georgiadis, owner of the blog by his namesake, is a branding and image consultant specialist with a robust background and is a visionary interviewer. With a knack for pulling out a well-rounded interview, not only covering cutting edge technologies and corporate directions but also bringing out the personal side of the interviewee.

The current pandemic due to COVID-19 has hit the homeless population hard due to the closure of so many assistance facilities. Fotis Georgiadis is helping build and market the different brands that Jackie Lorens Harris, Scott Leysath and Dr. Jeffrey Norris run. If you need marketing exposure or additional services such as brand and image consultation, be sure to reach out to Fotis Georgiadis via the contact information at the bottom of this release.

Jackie Lorens Harris, Social Service Center Director at Chicago Lights
Without sharing real names, can you share a story with our readers about a particular individual who was impacted or helped by your work?

I met Jennifer a couple months into her working with Chicago Lights. She was in her mid-30s and had a long history with substance abuse and chronic homelessness. Jennifer typically came in for clothing and hygiene items and grabbed a lunch from Fourth Presbyterian Church in Chicago’s Meals Ministry program. Like many of our guests, Jennifer worked with a team of mental health providers at a partner agency, which would monitor her mental and physical health needs, with the hope of eventually locating permanent supportive housing through the agency’s housing subsidy connections. Jennifer worked with a number of our case managers over the years and was presented with a few housing opportunities, but deadlines passed and Jennifer was put back on waiting lists multiple times — we couldn’t access some of her identification documents in time, she missed interviews with the housing provider, and sometimes, we just didn’t see Jennifer for weeks at a time.

Around May 2017, her name came up for another permanent housing unit. Over the past year, she and I worked on applying for Social Security Disability Benefits, making sure she attended all medical appointments, and most importantly to her, rekindling her relationship with her teenage daughters, who lived with Jennifer’s mom. For some reason, this housing opportunity was different for Jennifer. She felt more ready. She was ready to commit to a new set of goals, and we worked together over the next several weeks to fill out assessments, obtain documentation, get medical records from physicians, and attend a Chicago Housing Authority interview.

Within a week of the interview, Jennifer was approved for permanent supportive housing, and I met her at her new building to help her sign her lease. Finish this emotional interview here.


Scott Leysath, TV host of two cooking shows featuring fish and game on Sportsman Channel 
Without sharing real names, can you share a story with our readers about a particular individual who was impacted or helped by your work?

Around 2009, I was working alongside a cook at one of the shelters. He told me about how he had a house and family prior to the financial crisis the year or two before. He had lost his construction job due to layoffs from lack of work. He sold whatever he could sell to pay the rent, but eventually lost whatever he had left, including the home he and his family lived in. He ended up at the shelter, a place he’d never imagined he would be, and started working in the kitchen in exchange for a place to sleep. His wife and two kids went to live with her parents, but the crash was tough on their marriage, so he didn’t join them. He developed his culinary skills at the shelter which led to a job in a restaurant nearby. He was still living at the shelter but, with the added income from the restaurant job, he was about to move into an apartment with the hopes of getting his family back together. Now I wish I had followed up to see how his plans worked out. The full interview is available here.


Dr. Jeffrey Norris, Medical Director at Father Joe’s Villages
Without sharing real names, can you share a story with our readers about a particular individual who was impacted or helped by your work?

One of our patients was dealing with debilitating depression, substance use disorder and suicidal thoughts as the result of a traumatic event. Unfortunately, these issues eventually led him to losing his home and living out of his car. After living in his car for a little while, the client developed debilitating back pain — so bad that he needed to use a walker to get around. Eventually he began sleeping on the streets, which only exacerbated his pain. Soon, he was struggling to walk at all. As you can imagine, it is impossible for a neighbor in need to focus on finding work and housing when they’re facing such insurmountable challenges. This man needed multidisciplinary, holistic support to address all of these issues and he needed housing and a safe bed in order prevent the pain from getting worse. Through the Village Health Center, he received mental health care and physical health care. Through San Diego’s coordinated entry system, he was able to find housing. With support from his Village Health Center doctor, he was eventually able to get back surgery, which relieved his pain and allowed him to focus on the future. He is now living on his own and self-sufficient. His story emphasizes how poor health and homelessness feed each other in a dangerous cycle. Read the rest of the interview here.

You can contact Fotis Georgiadis at the below options.

About Fotis Georgiadis
Fotis Georgiadis is the founder of DigitalDayLab. Fotis Georgiadis is a serial entrepreneur with offices in both Malibu and New York City. He has expertise in marketing, branding and mergers & acquisitions. Fotis Georgiadis is also an accomplished VC who has successfully concluded five exits. Fotis Georgiadis is also a contributor to Authority Magazine, Thrive Global & several others.

Contact and information on how to follow Fotis Georgiadis' latest interviews:
Website: http://www.fotisgeorgiadis.com
Email: fg@fotisgeorgiadis.com
LinkedIn: https://www.linkedin.com/in/fotis-georgiadis-994833103/
Twitter: https://twitter.com/FotisGeorgiadi3 @FotisGeorgiadi3

Fotis Georgiadis
fotisgeorgiadis.com
+1 203-983-1234
email us here
Visit us on social media:
Twitter
LinkedIn


Source: EIN Presswire

"I Had to Hang Up the Phone on George Clooney,” Says Author

Out of Line • The Adventures of a Wayward Photographer

When Writer Pitched the Movie Rights to His Colorful New Memoirs, He Was Contacted by, Not Only One, but by THREE George Clooneys… A Head-spinning Tale!

I’m hopeful the real Clooney might want to take my book off the movie market place before someone else does”

— Jake McGuire

ARLINGTON, VA, USA, May 20, 2020 /EINPresswire.com/ — Jake McGuire, a Washington, D.C. photographer and writer, who is finishing up his colorful memoirs entitled, “Out of Line • The Adventures of a Wayward Photographer,” has spent his lifetime on eye-opening adventures in more than 30 countries. His mantra of ‘thinking big’ and ‘being daring’ has landed him, amongst other feats, an invitation to visit with a President of the United States in the Oval Office, as well as a ‘morning tea’ invitation to join the Amir of Bahrain in his Royal Palace, whereupon McGuire was showered with gifts of diamonds and gold before he left the Oil Sheikhdom.

“My memoirs are by a photographer, about a photographer, so they are extremely visual,” he says, “so I figure they would easily tranlate into a colorful motion picture.”

McGuire, who is no stranger to “Out of Line” techniques as his book title says, thought he’d go big and pitch his book to Hollywood. He got the idea from his sister in North Carolina who said, “I’ll pray to the Patron Saint of Movie Rights!” They both laughed, remembering their childhood school days where the nuns had a Patron Saint for everything and everyone.

“I gave it a thought,” he says, “how about George Clooney, he'd make a great Patron Saint!"

So, enter George Clooney! Not only Clooney number one…..but also number two, and number three!

“When my initial pitch to Clooney went out on the EIN, PR Newswire, it got a lot of media play,” he says, “but I never really expected to hear from George Clooney. So when I heard from three of them all claiming THEY were George Clooney, my head spun around in a 360 like the girl in "The Exorcist."

First, a little background on McGuire’s “Out of Line” memoirs: From working on the staff of a weekly newspaper to becoming one of America’s most published photographers, McGuire’s book reveals how he ditched his disheveled looks, switched to dapper, acted daring, and then watched his life blossom into a Hollywoodesque series of fun-loving, mischief-making adventures.

McGuire has been a newspaper photographer, photo editor, reporter, food and travel writer, chef, restaurant critic, and an admitted mischief-maker. He now has ten coffee-table books in print. He is always on the move searching for good food, fine wine, and delicious adventures all woven together.

Nowadays with the Corona quarantine, McGuire keeps busy writing, but he loves cooking, too. “Last night between writing pages on a ‘almost-didn’t-come-back-alive’ chapter of adventures in Colombia,” says McGuire, “I was busy cooking a South American inspired, Choripan with a home-made Chimichuri Sauce.” His travels in the Latin World has inspired him to start yet another whirl-wind book, aptly called, "No Moss."

McGuire’s calls from the three Clooney's came interspersed with him receiving his usual dozens of daily robo-calls, junk call, sales calls, and possible prank calls––of which, while he is promoting his book––he is hesitant to ignore, THE BIG ONE.

“I’m hopeful the real Clooney might want to take my book off the movie market place before someone else does,” says McGuire, “and, Clooney has that terrific twinkle in his eye to produce, direct and star in a fast paced film about an, ‘Out of Line,’ character.”

Clooney phone caller number one was fairly convincing, he says, but turned out to be an old schoolmate, “who was just messing with me.”

“In a movie, Clooney would make a better me, than me,” says the wayward McGuire with a chuckle. “And, I don’t mind having a bit part in it, where I’m sitting next to Clooney at a venerable old DC bar like the Old Ebbitt Grill.”

McGuire is edgy, nutty, romantic…nimble in his walk and talk…spreading mischievous wisdom around,” says fellow book author and DC area Professor, Anita Nahal.

"Clooney caller number two, sounded like a gentleman from Mumbia,” says McGuire, who was about to hang up on the fellow, “But what if he was a film producer from Bollywood?” McGuire didn’t want to miss an opportunity so he listened for a while, but eventually said good-by when the pitch for yoga classes with Oprah came along.

"Clooney number three had a Russian accent," says McGuire, who once had a Russian girlfriend. "But I had to say goodbye to the girlfriend when, after a few glasses of wine, she looked at me and hinted, she'd be better off if her husband was dead. As I told my friends, I didn't go to law school but I understand what constitutes 'conspiracy to commit murder'." (Yet, another wild chapter in McGuire's book!) "With the man's Russian accent I was sure it wasn't the real George Clooney, so I hung up on him."

On second thought, McGuire now wonders if Clooney number three wasn't the real Clooney, clowning around with a theatrically savvy Slavic accent. "Oh well, there goes my movie down the drain, boo hoo!"

In addition to his adventures of chumming it up with heads of state, another sky-high–literally– chapter opens with, “if you have a fear of flying, skip this chapter or call your therapist, NOW.” It describes with nail-biting drama how he managed to get into the cockpit of a fully loaded commercial flight and casually flew it part way from DCA to ATL. “If the passengers knew I was flying it,” says McGuire, “they would have said, ‘Let’s Roll’ and would have stormed the cockpit.”

And, he had no pilot’s license. Now, with having to hang up on the final imposter, McGuire has no Clooney.

Washington Post writer, Monica Hesse, who penned a lengthy feature on McGuire in August of 2010, wrote, “McGuire is looking like he should be holding a mint julep, or yachting or doing something else genteel. His face is aristocratic… his manner is intense.”

For more on McGuire’s books visit his website: www.dcjakemcguire.com
Jake McGuire
McGuire Communications
+1 703-888-6320

Jake McGuire
McGuire Communications
+1 703-888-6320
email us here
Visit us on social media:
Twitter
LinkedIn


Source: EIN Presswire

Taste Canada Awards Reveal the 2020 Submissions List

Taste Canada Logo and Header

Taste Canada Logo and Header

Taste Canada Award Trophy

Taste Canada Award Trophy

Taste Canada Awards Submission Collage

Taste Canada Awards Submission Collage

This year, 86 cookbooks entered the competition, with authors represented from 7 provinces, competing to win Canada's coveted food writing awards.

TORONTO, ONTARIO, CANADA, May 20, 2020 /EINPresswire.com/ — TASTE CANADA ANNOUNCES THE 2020 SUBMISSIONS COMPETING FOR CANADA’S TOP FOOD WRITING AWARDS.

Storylines:

1. Taste Canada releases list of submissions for the 2020 awards.

2. Shortlist to be announced on June 25, 2020.

3. Taste Canada Awards Ceremony goes virtual, taking place on October 25, 2020.

4. Canadian cookbook fun facts.

TASTE CANADA IS PROUD TO ANNOUNCE THE LIST OF SUBMISSIONS FOR THE 2020 TASTE CANADA AWARDS.

Now in its 23rd year, Taste Canada Awards / Les Lauréats des Saveurs du Canada (tastecanada.org) has announced the full list of cookbooks competing for a coveted culinary writing award.

“Now, more than ever, people are cooking at home and taking culinary adventures in their very own kitchens. This is a tremendous opportunity to wave our Canadian flags in celebration of our talented Canadian authors and their outstanding cookbooks,” says Karen Baxter, Executive Director, Taste Canada.

Each year, Taste Canada presents awards to some of the best food and beverage authors in both official languages. The jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee. This year, 86 cookbooks entered the competition, with authors represented from 7 provinces.

The shortlist, to be revealed online on June 25, 2020, narrows the competition to a maximum of 5 entries per category.

Additionally, we're announcing that Taste Canada will forego a physical ceremony for the 2020 awards. Instead, a live virtual Awards Ceremony will take place on October 25, 2020, which promises to be an interactive evening in celebration of the winning authors.

***

2020 SUBMISSIONS

**English-Language Books / Les livres langue anglaise**

<Culinary Narratives>

Chop Suey Nation by Ann Hui, Douglas & McIntyre, Madeira Park

Gardening with Emma: Grow and Have Fun: A Kid-to-Kid Guide by Emma Biggs and Steven Biggs, Storey Publishing (Thomas Allen & Son), Markham

Grow Lemons Where You Think You Can't by Steven Biggs, Author, Toronto

Island Craft: Your Guide to the Breweries of Vancouver Island by Jon Stott, TouchWood Editions, Victoria

Lost Feast: Culinary Extinction and the Future of Food by Lenore Newman, ECW Press, Toronto

Pepper: A Guide to the World's Favorite Spice by Joe Barth, Rowman and Littlefield, Lanham, MD

Valleys of Wine by Luke Whittall, Whitecap Books, Vancouver

<General Cookbooks>

Best of Bridge Comfort Food: Recipes for Family and Friends by Emily Richards and Sylvia Kong, Robert Rose, Toronto

Duchess at Home by Giselle Courteau, Appetite by Random House, Vancouver

Gather: A Dirty Apron Cookbook by David Robertson and Kerry Gold, Figure 1 Publishing, Vancouver

Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer, Penguin Canada, Toronto

Kitchen Party by Mary Berg, Appetite by Random House, Vancouver

Let Me Feed You by Rosie Daykin, Appetite by Random House, Vancouver

Olive + Gourmando The Cookbook by Dyan Solomon, Ko Média, Montréal

The Domestic Geek's Meals Made Easy: A Fresh, Fuss-Free Approach to Healthy Cooking by Sara Lynn Cauchon, Penguin Canada, Toronto

The HealthNut Cookbook: Energize Your Day with Over 100 Easy, Healthy, and Delicious Meals by Nikole Goncalves, Penguin Canada, Toronto

<Regional/Cultural Cookbooks>

Burdock & Co by Andrea Carlson, Appetite by Random House, Vancouver

Calgary Eats: Signature Recipes from the City’s Best Restaurants and Bars by Gail Norton and Karen Ralph, Figure 1 Publishing, Vancouver

Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field and Sea by DL Acken and Emily Lycopolus, TouchWood Editions, Victoria

Coconut Lagoon: Recipes from a South Indian Kitchen by Joe Thottungal and Anne DesBrisay, Figure 1 Publishing, Vancouver

From Rum to Rhubarb: Modern Recipes for Newfoundland Fruits, Vegetables, and Berries by Roger Pickavance, Boulder Books, Portugal Cove-St. Philip's

Kid Food Nation Cookbook: Volume 3 by Jared Morrow, Éditions Cardinal, Montréal

Kosher Style by Amy Rosen, Appetite by Random House, Vancouver

Rocky Mountain Cooking by Katie Mitzel, Appetite by Random House, Vancouver

Secrets from My Vietnamese Kitchen by Kim Thúy, Appetite by Random House, Vancouver

tawâw: Progressive Indigenous Cuisine by Shane M. Chartrand and Jennifer Cockrall-King, House of Anansi Press, Toronto

The Prairie Table by Karlynn Johnston, Appetite by Random House, Vancouver

The World of Parsi Cooking: Food Across Borders by Niloufer Mavalvala, Author, Mississauga

Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles, Phaidon, New York, NY

<Single-Subject Cookbooks>

Adventures in Bubbles and Brine: What I learned from Nova Scotia's masters of fermented foods – craft beer, cider, cheese, sauerkraut, and more by Philip Moscovitch, Formac Publishing, Halifax

Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout the Year by Marcella DiLonardo, Penguin Canada, Toronto

Beer, Food and Friends by Sylvain Perron, Klorofil, Chicoutimi

Craft Cocktails: Seasonally Inspired Drinks and Snacks from Our Sipping Room by Geoff Dillon and Whitney Rorison, Penguin Canada, Toronto

Dirty Food: sticky, saucy, gooey, crumbly, messy, shareable food by Julie Van Rosendaal, Author/Dinner with Julie, Calgary

Fuel Your Day by Madame Labriski, Appetite by Random House, Vancouver

Living High Off the Hog by Michael Olson, Appetite by Random House, Vancouver

Modern Lunch by Allison Day, Appetite by Random House, Vancouver

Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott, Penguin Canada, Toronto

The 3-Ingredient Baking Book: 101 Simple, Sweet and Stress-Free Recipes by Charmian Christie, Robert Rose, Toronto

The Little Island Bake Shop: Heirloom Recipes Made for Sharing by Jana Roerick and Joanne Sasvari, Figure 1 Publishing, Vancouver

The Olive Oil and Vinegar Lover's Cookbook: Revised and Updated by Emily Lycopolus, TouchWood Editions, Victoria

Vegetables First by Ricardo Larrivée, Appetite by Random House, Vancouver

<Health and Special Diet Cookbooks>

East Coast Keto by Bobbi Pike and Geoff Pike, Breakwater Books, St. John’s

Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielsen, Penguin Canada, Toronto

Everyone's Welcome: The Art of Living and Eating Allergen-Free by Amanda Orlando, TouchWood Editions, Victoria

Island Vegan by Marian Frances White, Breakwater Books, St. John’s

Liv B’s Vegan on a Budget: 112 Inspired and Effortless Plant-Based Recipes by Olivia Biermann, Robert Rose, Toronto

Peace, Love and Fibre by Mairlyn Smith, Appetite by Random House, Vancouver

Sprout Right Family Food: Good Nutrition and Over 130 Simple Recipes for Baby, Toddler, and the Whole Family by Lianne Phillipson, Penguin Canada, Toronto

The 30-Day Hormone Solution: The Key to Better Health and Natural Weight Loss by Samantha Gladish, Page Street, Salem, MA

The Brain Boosting Diet – Feed Your Memory by Norene Gilletz and Dr. Edward Wein, Whitecap Books, Markham

The Buddhist Chef by Jean-Philippe Cyr, Appetite by Random House, Vancouver

The Joyous Cookbook: Real Food, Nourishing Recipes for Everyday Living by Joy McCarthy, Penguin Canada, Toronto

The Living Kitchen by Tamara Green and Sarah Grossman, Appetite by Random House, Vancouver

The Long Table Cook Book, Plant-Based Recipes for Optimal Health by Amy Symington, Douglas & McIntyre, Vancouver

The Obesity Code Cookbook by Dr. Jason Fung, Greystone Books, Vancouver

Vegan Comfort Cooking: 75 Plant-Based Recipes to Satisfy Cravings and Warm Your Soul by Melanie McDonald, Page Street, Salem, MA

**Les livres langue française / French-Language Books**

<Les narrations culinaires>

L'avenir est dans le champ par Marie-Claude Lortie et Jean-Martin Fortier, Les Éditions La Presse, Montréal

Le goût de la bière fermière – De la tradition à l’innovation locale et écoresponsable par Martin Thibault, Druide, Montréal

Lexique français-anglais de la cuisine et de la restauration par Diana Bruno, Centre collégial de développement de matériel didactique [CCDMD], Montréal

Mieux conserver ses aliments pour moins gaspiller par Anne-Marie Desbiens, Les Éditions La Presse, Montréal

Oui, tout est permis par Hubert Cormier, Éditions la Semaine, Montréal

<Livres de cuisine générale>

Fiesta santé. Mes recettes et trucs pour commencer à bouger et être débordante d’énergie par Alexandra Diaz, Éditions De L'Homme, Montréal

Olive + Gourmando : Le livre de recettes par Dyan Soloman, KO Éditions, Montréal

Soupers rapides par Geneviève O’Gleman, Groupe Sogides/Éditions De L'Homme, Montréal

Survivre en appart par Rosalie Lessard, Éditions De L'Homme, Montréal

Végé gourmand par Linda Montpetit, Modus Vivendi, Montréal

<Livres de cuisine régionale et culturelle>

Ancora! par Maria Di Domenico, Auteur, Québec

Défi des p'tits chefs – les recettes, Volume 3 par Béatrice Savoie-Frenette, Éditions Cardinal, Montréal

FORÊT Identifier, cueillir, cuisiner par Ariane Paré Le Gal et Gérald Le Gal, Les Éditions Cardinal, Montréal

Saveurs d'Acadie cuisine traditionnelle et d'aujourd'hui par Anne Godin et Amélie Poirier, Éditions LGO (La Grande Ourse limitée), Moncton

Tables véganes – Menus d'ici et d'ailleurs par Élise Desaulniers et Patricia Martin, Trécarré, Montréal

<Livres de cuisine sujet unique>

C'est l'heure du lunch! 50 recettes + trucs et conseils par Nancy Bordeleau, Trécarré, Montréal

Cuisine de pêche par Stéphane Modat, Les Éditions La Presse, Montréal

Déjeuners protéinés par Hubert Cormier, Éditions la Semaine, Montréal

Food Prep pour repas improvisés par Jessika Langlois, Modus Vivendi, Montréal

L'apéro au Québec: cocktails locaux et de saison par Maxime Coubès et Rose Simard, KO Éditions, Montréal

Les Lunchs par Geneviève O’Gleman, Groupe Sogides/Éditions De L'Homme, Montréal

Mangez et buvez-en tous par Sylvain Perron, Klorofil, Chicoutimi

Parcours sucré par Patrice Demers, Les Éditions La Presse, Montréal

<Livres de cuisine santé et diète particulière>

Comptoir végan par Gabrielle Cossette et Aurélie Lacroix, Parfum d'encre, Montréal

Le Meal Prep 2 – Du déjeuner au souper! 80 nouveaux repas à cuisiner d'avance par Jimmy Sévigny, Trécarré, Montréal

Les bonnes choses : cuisine végane au fil du jour par Eline Bonnin, Éditions De L'Homme, Montréal

Loounie cuisine par Caroline Huard, KO Éditions, Montréal

Mes grands classiques véganes – 100 nouvelles recettes véganes inspirées des classiques par Jean-Philippe Cyr, Les Éditions Cardinal, Montréal

Savoir quoi manger – TDAH par Elisabeth Cerquiera, Modus Vivendi, Montréal

FUN FACTS

***

Which book segment has higher sales in Canada: cookbooks or fiction?

The answer: COOKBOOKS! Cookbooks remain a very large industry in Canada. Did you know that in 2019, according to BookNet, the total unit of print books sold in Canada in the “cooking” subject category amounted to at least 1.6 million, for a total value of $38 million? Shout it from every kitchen across the country, Canadians love cookbooks!

***

In a recent survey by Dalhousie University, for people born before 1946, 95% ate meals prepared by parents or a caregiver at home when growing up. That percentage dropped significantly over the years. Millennials were not exposed to home cooked meals as much, and neither was Generation Z. About 64% of Millennials regularly ate home-cooked meals when growing up, compared to 55% for Gen Z.

In that same survey conducted by Dalhousie University, 68.4% of Canadians would like to spend more time preparing food at home. With the current COVID-19 pandemic, many younger generations are doing just that, becoming familiar with cooking and spending more time in the kitchen.

Dr. Sylvain Charlebois, Dean of the Faculty of Management at Dalhousie University, states "reading a cookbook is like watching a good movie. We can project ourselves into the story, imagine we can do things we never thought possible, making us dream. Some cookbooks these days are masterpieces, works of art."

***

Nearly a month after the Facebook page for "The Official Quarantine Cookbook" gained thousands of followers, the book is available to buy. Author Dawna Doell of Martensville, Saskatchewan, has already some over 4,000 pre-orders, placing the book on the national bestseller list.

ABOUT TASTE CANADA

A champion of Canadian cookbooks, Taste Canada inspires and encourages readers at home and abroad to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada brings together Canadian food and beverage writers, publishers, chefs, restaurateurs, farmers, industry, post-secondary culinary colleges, media and cookbook fans, recognizing that food connects us all.

Taste Canada is a not-for-profit organization and remains sustainable due to the generous support and sponsorship received from industry partners. Since 1998, Taste Canada has presented awards to the best Canadian food writers.

Stay tuned for more information about the virtual Awards Ceremony, our esteemed hosts, and additional promotions surrounding the awards. In the interim, interviews with Karen Baxter, Executive Director, Taste Canada, or any of the nominated authors can be facilitated. Contact Steven Hellmann, Taste Canada Publicist, at info@foodiesonfoot.ca with any requests.

A French version of the press release is available. Please request such from our publicist. Additional information and updates can be found at tastecanada.org.

Steven Hellmann, Publicist
Taste Canada Awards
+1 416-826-1997
email us here
Visit us on social media:
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Source: EIN Presswire

Love wine? Tour the Great Wineries of ISrael with Free Live Streamed Events featuring Tastings, Cooking Classes, Tours

Join Wine Experts, Winemakers, and Celebrity Chefs in a 24-Part Series Celebrating All Things Israeli Wine; May – July 5th (www.kosherwine.com/experiences)

NEW YORK, NY, UNITED STATES, May 20, 2020 /EINPresswire.com/ — Have you ever dreamed of a sunset picnic in a historic vineyard? Interested in an exclusive tour of a secret wine cave? Curious about life on a kibbutz winery?
Novices and oenophiles alike can explore all this and more with Kosherwine.com’s free Live-Streamed Wine Events, presented in partnership with the Israeli Wine Producers Association (IWPA), May through July 5, 2020.

Visit Kosherwine.com (www.kosherwine.com/experiences) for a full schedule, to register, receive notices of every event, and catch up on past episodes.

The 24-part series launched on May 3 with a tour of the internationally renowned boutique winery, Shiloh Winery, featuring winemaker Amichai Lurie. Another on May 14 offered a wine tasting with Illana Ben-Zaken from the famed Castel Winery, the first modern-day vineyard in the ancient Judean Hills. Upcoming highlights include a live cooking class with celebrity chef Avner Guzman, an introduction to the art of blending wines, a cocktail class featuring Morad wines, a walking tour of Jerusalem as it prepares for the Sabbath, and tasting notes with Shiloh winemaker Amichai Lourie.

Each event focuses on a different Israeli wine producer whose notable products are widely distributed across the U.S. and beyond: Yatir, Nadiv, Zion Winery, Binyamina, and others.

Viewers will be able to purchase Sampler Sets from each winery at a discount price to taste along with the experts or enjoy afterwards. They are encouraged to submit questions for the expert prior to these sessions, and one lucky winner will receive a free bottle of wine and a VIP winery tour for each live event.

Kosherwine.com is the largest kosher wine e-commerce retailer and a great resource for information and news about kosher wine. Under President Dovid Riven, the company carries the largest selection of kosher wines as well as the largest selection of wines from Israel. It ships to 46 states in the USA (free shipping with 12 bottle purchase).

The Israeli Wine Producers Association (IWPA) was established to unify the leading quality Israeli wineries to promote Israel as a fine wine growing region. Under Executive VP Josh Greenstein, IWPA positions these fine Israeli wines as an essential category to be included in all better wine retail outlets and restaurants. Israeli wine blends ancient history with the most modern technology to produce some of the industry’s finest wines, making Israel one of the fastest growing winemaking regions in the world.

For more information visit: www.kosherwine.com/experiences

Vicki Garfinkel Jakubovic
VICKIGJ PR
+1 973-519-8926
email us here
Visit us on social media:
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Source: EIN Presswire

Covid-19 Transforms Hunger at Home into a Massive Meal and Food Distribution Center for Unemployed Workers

Hunger at Home has brought together professional chefs and hospitality executives from Oracle Park, Levi’s Stadium, and Chase Center.

Organization continues to provide food to its nonprofit partners feeding hungry and homeless individuals in
Silicon Valley

We’re providing 3,000 to 4,000 meals a day now. With additional donations and financial support, we could easily provide 50,000 meals a day.”

— Dinari Brown, Hunger at Home's Chief Operating Officer

SAN JOSE, CA, USA, May 20, 2020 /EINPresswire.com/ — The pandemic crisis has severely impacted many Silicon Valley businesses, leaving hundreds of thousands of workers jobless. In response, Hunger at Home has modified its business model, using its extensive food production experience and distribution capacity to provide meals and groceries directly to those who are newly food insecure as well as local nonprofits. Hunger at Home will showcase this massive food distribution and community effort at a press conference on May 20th.

Hunger at Home is best known for partnering with convention centers, hotels, stadiums, entertainment venues and high-end tech company cafeterias to distribute surplus food and supplies to charitable organizations to feed those in need. In response to the crisis, professional chefs and hospitality executives from such Bay Area entertainment venues as Oracle Park, Levi’s Stadium, and Chase Center are transforming tons of donated food items into delicious, healthy, balanced meals for those in need.

“It's like Iron Chef,” says Paul Bernardt, executive chef for The Lodge at Pebble Beach. “We don’t know what’s going to be donated, so our job is to look through what we have and compose a well-balanced dish with protein, starch, and a vegetable — something that is nutritional and also tastes great.” Due to a decline in donations, Hunger at Home must purchase food to supplement its food production. Chef Bernardt and his fellow culinary crew members volunteered at Hunger at Home for years. Today, their delicious food is available directly to anyone in need.

As the COVID-19 crisis hit, Hunger at Home took over a restaurant catering facility adjacent to its distribution headquarters in San Jose. “We immediately pivoted from food distribution to production,” says Hunger at Home founder and CEO Ewell Sterner. Since March 19th, Hunger at Home has produced and distributed well over 300,000 meals. Twice a week, a line of cars, often stretching a mile long, forms at the organization’s San Jose distribution center, where families can receive meals, bags of groceries, and Shelter in Place Kits from SHIP (a local nonprofit) containing essentials such as toilet paper, paper towels, and canned goods as well as puzzles, games, and other items for kids.

The need is immense and growing, and there is no end in sight. Hunger at Home, however, offers a ray of hope, with an existing infrastructure that is only operating at a fraction of its capacity. “We’re operating at about 10 percent of what we could provide,” says Chief Operating Officer Dinari Brown. “We’re providing 3,000 to 4,000 meals a day now. With additional donations and financial support, we could easily provide 50,000 meals a day.” With shelter-in-place extended to the end of May and restaurant, hospitality, and entertainment workers not expected to return to work for months, Hunger at Home predicts the need for support will increase and stretch well into late summer and beyond.

The May 20th press conference will highlight Hunger at Home’s pivot to mass direct distribution of meals. Its team of volunteer executive chefs will discuss their unique brand of magic in converting tons of surplus food into appetizing, healthy meals. And Hunger at Home execs will explain their changing business model, its potential, and how the community can support their efforts to feed those suddenly wondering where their next meal will come from.

WHEN:
Wednesday, May 20, 2020

TIME:
10:15 AM

WHERE:
Hunger at Home Distribution Center
1560 Berger Drive
San Jose, CA 95112

VISUALS:
500 cars lined up for food, many with hand-made signs thanking volunteers
Busy volunteers loading groceries and meals for thousands of those in need
Professional chefs and hospitality executives cooking
People prepping family and individual meals, boxed lunches and grocery bags
Shelter-in-Place (SIP) Kits

WHO:
– Ewell Sterner, Founder & CEO, Hunger at Home
– Dinari Brown, COO, Hunger at Home (Spanish Speaker)
– Chuck Toeniskoetter, Hunger at Home Board member; Toeniskoetter Development & Toeniskoetter Construction Chairman
– The Lodge at Pebble Beach Executive Chef, Paul Bernardt & other furloughed professional Bay Area Chefs
– Local 19 Representative (Unite Here), Local 134 Representative (IATSE), and Sysco Food Service

Contact:
Terry Downing, PRxDigital
(408) 838-0962 | terry_downing@prxdigital.com

About Hunger at Home:
Each day in Silicon Valley, tens of thousands of pounds of excess food and surplus goods are dumped in our landfills and go to waste. In a Valley where one in three people experience food insecurity, Hunger at Home was created to connect this food and goods to those in need. Hunger at Home partners with local convention centers, hotels, and sports venues to collect excess food and goods to distribute to the homeless and hungry through a robust nonprofit network. To date, Hunger at Home has donated 3.3 million meals locally and helped distribute tons of much needed goods like towels, blankets, kitchen items, and hygiene kits. Hunger at Home also proudly assists its charity and nonprofit partners with job placement and equipment needs.

Terry Downing
PRxDigital
+1 (408) 838-0962
email us here
Visit us on social media:
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Interview with Ewell Sterner, Hunger at Home’s Founder & CEO


Source: EIN Presswire

Milkio Organic ghee is now the new face of immunity booster pantry staple

organic ghee

The Goodness of Organic Ghee

organic ghee

Ghee Goodness

Milkio Foods New Zealand

Eat good Eat milkio

Milkio Organic ghee is a 100% natural & pure dairy product that besides verities of health benefits offers support to boost immunity of body to stay in pink.

Milkio’s organic ghee: an excellent blend of purity, quality, and clarity.”

— Milkio Foods

TE RAPA, AUCKLAND, NEW ZEALAND, May 19, 2020 /EINPresswire.com/ — Milkio organic ghee has earned good feedback from the consumer market across the globe. Being based in pure and clean green New Zealand, Milkio organic grass fed ghee maintains highest standard of dairy products. It is rich in Conjugated Linoleic Acid, Beta Carotene, and long, medium, and short-chain fatty acids. As a wholesome food, Milkio organic ghee butter is a reliable source of good quality fat, which makes it Keto and Paleo diet-friendly, which means people on these diet can maintain their natural immunity level by adding Milkio ghee in diet.

Boosting immunity or maintaining a natural immunity level of the body is one of the easiest ways to stay healthy and active. This is a passive way to stay in shape and fighting the increasing health risk of lifestyle diseases. Milkio Foods prepares its organic grass fed ghee from 100% grass-fed cow milk and the collects this finest quality of milk from the listed New Zealand organic dairy farms only.
According to dairy research, organic grass-fed milk is a better choice for making ghee and besides other benefits, it helps in boosting the immunity level of a human body regardless of age and lifestyle of the consumer.

Low immunity has become a mass threat worldwide as low immunity in a body makes it vulnerable and may compel to succumb to health threats hovering around. Healthy foods in the diet are one of the easiest ways to stay strong. Organic ghee is one such healthy dairy product that goes well with all types of diet plans, cooking type, and preparation of a wide variety of foods in both veg and non-veg categories. Milkio Organic ghee comes in the same category.

Milkio Foods have declared the stringent quality assurance of the organic grass-fed ghee it produces. In addition maintaining the best possible authenticity of the raw ingredients and the production process, the manufacturing company takes special care of the packaging so that the ghee inside the container stays stable and storage-friendly.

The company assures the long shelf life of the Milkio organic ghee butter. Post-manufacturing the Milkio organic ghee can stay intact for 12-18 months in a kitchen in normal temperature, which is a reason people can take the advantage of its bulk purchase and enjoying the palate safely in homemade foods.

Milkio organic ghee is available for purchase in the markets of the USA, Australia, Taiwan, Saudi Arabia, UAE, Singapore, Thailand, Japan, and New Zealand through our retail partners and business associates. Milkio Organic grass fed ghee is available for both online and regular purchases.

What makes Milkio Organic ghee an ideal immunity booster?

• It’s a pure and 100% natural product.
• Full of nutrients, Milkio organic ghee is safe for high temperature cooking for its higher smoking point.
• It is certified organic by BioGro and AsureQuality, NZ which complies with the USDA standard of purity.
• It is sugar and carbohydrate free: it contains no sodium and it is completely free of lactose and casein, which minimizes the risk of food sensitivity and dairy-food allergy of the consumers.
• It is a safe cooking oil, it is a taste enhancer, and you can add it in your food as a substitute for dairy butter.

Milkio Organic ghee aids in body detoxification because of its butyrate and antioxidant support. If taken in moderation, this natural dairy product can enliven low immunity, hence works as an immunity booster holistically.

If you wish to be in business treaty with Milkio Foods, contact at: contact@milkio.co.nz

Milkio Foods
Milkio Foods Limited
+64 22 393 4656
email us here
Visit us on social media:
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Organic Ghee | Milkio Foods New Zealand


Source: EIN Presswire

Krishnan Suthanthiran promotes women & underprivileged through his BCF division “3E – Education, Empowerment & Equality”

Krishnan Suthanthiran asks leaders to join his efforts promoting women & the underprivileged through his BCF division “3E – Education, Empowerment & Equality”

Everyone deserves the best healthcare, and education is the most effective way to eliminate poverty, improve global health and promote peace.”

— Krishnan Suthanthiran

OTTAWA, ONTARIO, CANADA, May 19, 2020 /EINPresswire.com/ — Best Cure Foundation (BCF) was established in the Commonwealth of Virginia, USA in 2007 as a non-profit entity to promote healthcare and education globally. BCF is also registered in Canada as a charitable non-profit organization. The purpose of the foundation is to work with citizens, medical professionals, government and non-government organizations, as well as charitable institutions around the world, to eradicate contagious diseases, malnutrition and poverty, and provide superior healthcare at a lower cost than currently available.

Krishnan Suthanthiran, President & Founder of Best Cure Foundation & TeamBest Companies, has established a division under BCF called “3E – Education, Empowerment & Equality” to promote the development and advancement of women and the underprivileged. There is a well-known saying that “A healthy person has many wishes, but the sick person has only one.” Mr. Suthanthiran believes, “everyone deserves the best healthcare, and education is the most effective way to eliminate poverty, improve global health and promote peace.”

Mr. Suthanthiran is now calling for government and business leaders to join Best Cure Foundation and TeamBest Companies in promoting women and the underprivileged. BCF holds as one of its top priorities to create quality healthcare that is accessible and affordable to everyone, regardless of one’s financial abilities — because in reality, health is wealth.

It is his belief that “every man and woman was given birth to, nursed, nourished, and raised by women, and therefore, they share a greater responsibility in juggling career and family, in raising children and caring for the home. In some cases men do take sole or partial responsibility for this task. Women often juggle their family responsibilities of raising their children, cooking, housekeeping and even taking care of other adult family members, while managing to keep their jobs and careers intact. Women also often share a larger portion of these responsibilities with grace, patience and an eternal love for their children. There is an Indian saying in the language of Tamil which states, ‘A Mother’s love is tender as a Heart, but a child’s Heart sometimes can be as hard as a Stone.’”

With that said, Mr. Krishnan Suthanthiran plans to fulfill his long-time dream of building a temple for his parents within the next year in India, in commemoration of their devotion and love for him and his siblings.

Someone once said, “Yesterday is a history, tomorrow is a mystery, but today is the present – a gift to be cherished and enjoyed.“

Have a great week and enjoy our good fortunes in honoring and recognizing women all over the world.

Best wishes, be safe and healthy.

For more information about TeamBest Companies and how to join Best Cure Foundation’s efforts, please visit www.teambest.com and www.bestcure.md.
For more information about Krishnan Suthanthiran, please visit his bio page at http://www.teambest.com/about_bio.html.

Contact:
Krishnan Suthanthiran • President & Founder
Best Cure Foundation & TeamBest Companies
+1 703-451-2378 • krish@teambest.com
U.S. Office (HQ): 7643 Fullerton Road, Springfield, Virginia 22153 USA

Krishnan Suthanthiran
TeamBest Companies & Best Cure Foundation
+1 703-451-2378
email us here


Source: EIN Presswire