You don’t need to be a brilliant chef – this video shows the power of keeping it simple using quality ingredients and gratitude has to transform your eating experience. Some days, even chefs don’t feel like chefs and most days chefs at home create simple food that you don’t have to be a chef to…
A talk given in Session 3 “How Can We Use Finite Resources To Propel Ourselves In The Future?” at TEDxTokyo 2009, held on May 22 at National Museum of Emerging Science and Innovation. Her Imperial Highness Princess Takamado who opened the event congratulated me twice on the value of my presentation.
This was a segment on the Today Show with award winning host Karl Stephanovic promoting clean eating and World Wellness Project.
This video is an except from a promotion (that never made it to launch) featuring the philosophies in a Return to Food including Nature’s Principle and the Lethal Recipe.
Known Melbourne food philosopher Sherry Strong interviews award-winning “Consuming Passions” television chef, Ian Parmenter at the Collingwood children’s farm in Melbourne Australia.
I’ve recorded a greeting to let you know about the upcoming Pitcher Partners Healthy Life program lunch and learn on February 16th, 2010, 12:45 in the Presentation rooms in William St Melbourne. During this presentation you will learn how to; To thrive despite stress How to get more energy and select fuels specifically designed for…
Sherry Strong interviews Mark Wuttke about ethical skin care and the LOHAS idea of living. Sustainability is only one of many aspects that is discussed and the information can be applied to many other areas in life, such as food and health.
Since 1984 the world’s leading thinkers and doers have been gathering once a year for an event they variously describe as “the ultimate brain spa,” “Davos for optimists” and “a four-day journey into the future, in the company of those creating it.” What are they talking about? TED—a conference like no other. TED stands for…
This is a great movie to watch and learn about what we do to our planet and how we get the food we eat. I think Yann explains it best.
Sir Ken Robinson makes an entertaining and profoundly moving case for creating an education system that nurtures (rather than undermines) creativity.
Known Melbourne food philosopher Sherry Strong interviews award-winning “Consuming Passions” television chef, Ian Parmenter at the Collingwood children’s farm in Melbourne Australia.