Williamson Fine Teas Ltd. Launches Website Showcasing Tea Farming Transparency

FOR IMMEDIATE RELEASE

(Nr Marlborough, Wiltshire)– According to doctors, tea offers a variety of benefits for a person who drinks it on a regular basis. Tea has anti-inflammatory benefits as well as antioxidant properties. Those who drink tea are at a lower risk of diabetes and cardiovascular disease. Making tea without additives also contains very few calories, making it a healthy choice for a drink.

The downside to tea is the amount of pesticides that might be used in the production and the lack of knowing what sources were used to make the tea. For those concerned about the environment, the carbon footprint created when teas are shipped across the world is also a concern.

Williamson Fine Teas Ltd. is a fifth-generation company attempting to alleviate these concerns with their new website. In light of stories about Tea farmers being taken advantage of, pesticide use being higher than national limits, and trouble determining exactly where the tea was cultivated, this company is working to show consumers exactly where their tea is grown and how it’s cultivated and delivered to their home.

Edward Magor, spokesperson for Williamson Fine Teas Ltd., stated, “We believe everyone should know the origin of their teas. We are offering complete transparency of the process from the growing tea leaves to the cultivation, processing and shipment. Consumers can visit our website to learn everything they want to know about our teas.”

The Bush to Cup Transparency offered by Williamson Fine Teas Ltd., focuses on introducing consumers to the way tea is grown, who is growing the tea, and more. The company manages all of their farms sustainably to ensure future generations can enjoy the benefits of the fertile soils and wild forests. Williamson Fine Teas Ltd. uses the unique properties of each of the farms to grow the tea naturally, without the use of pesticides.

On the website, consumers can learn about their four farms located in the Kenyan highlands. Consumers can click on a link to each of these farms to learn about the climate, soil, and animals living in the area. The blog also reviews information consumers may want to read to learn more about tea, the benefits of tea, and the growth of the tea. 

Consumers can purchase teas directly from their website and take advantage of free shipping with a minimal purchase. The consumer can choose from a variety of flavors and can even choose tea grown at the farm they prefer. This is done by clicking on the name of the farm on the main website and taking a look at what teas are grown there.

Magor stated, “Our teas arrive in a unique elephant container. We have partnered with the David Sheldrick Wildlife Trust and a percentage of every elephant caddy that is sold online is donated to this trust. Tea drinkers can feel good about their contributions as they purchase the finest quality tea from our farms.”

About Williamson Fine Teas Ltd.:

Williamson Fine Teas Ltd. is a fifth-generation tea farming business committed to growing the highest-quality sustainable teas. The company strives to benefit Kenya, where their farms are located. The company has over 140 years of experience growing tea and blends fine teas completely grown on their own farms to control the quality of the product. The company is introducing their new website with an innovative bush to cup transparency program to ensure consumers know they’re receiving pesticide-free, sustainably grown teas.

Media Contact:

Edward Magor

[email protected]

Manor Farm, Little Bedwyn Estate, Little Bedwyn, Nr Marlborough, Wiltshire, SN8 3JR

3330144522

Source:

Celebrate Charleston Food and Wine – Enjoy Mock Turtle Soup!

“HOW MUCH AM I OFFERED FOR THIS GOOD COOK? SHE IS AN EXCELLENT COOK: CAN MAKE THREE KINDS OF MOCK TURTLE SOUP FROM BEEF, FOWLS OR FISH”

The above is an excerpt from the Charleston, SC Courier on March 22, 1865 recounting the Freedmen’s Jubilee Parade, which featured a black man on a float with a woman and two children whom he was pretending to auction off “for good Confederate money”. He played his part with vigor and conviction, causing much mirth and merriment in the crowd of black faces.

I have always been a fan of turtle soup. My parents would often visit the Doc and Nananne in New Orleans (my great Aunt and Uncle) and they would return with tales of delicious turtle soup. They brought back two cans of turtle soup for me to try. The rich, dark stew with a splash of dry sherry was absolute heaven to my 8 year old palate I have never forgotten it. And so, since I could not attend the Grand Opening, I decided to celebrate Food and Wine by recreating that taste of my childhood.

But first, a little history of turtle soup. For many years turtle soup was considered the finest of fine dining. In the early 20th century, the Villa Marguerita, Charleston’s finest hotel of the time, had a $20 bowl of turtle soup on the menu. Turtle meat was considered a delicacy, exotic because the meat comes from 5 different places on the turtle, all with different tastes. A large snapping turtle is said to contain seven distinct types of meat, each reminiscent of pork, chicken, beef, shrimp, veal, fish or goat. Locally, this dish of English extraction did not survive in Charleston households into the twentieth century. Although Charlestonians continued to hire black cooks, few were trained in making Eurocentric foods, and so the food ways that have survived and that we consider Lowcountry style generally have their roots in Africa, but not turtle soup..

For many years sea turtles were the meat of choice, so the real thing was out of the question. Where to find turtle meat today? Of course, cooters are ubiquitous, but I live in an apartment, and dressing them would be an issue. I’m not sure that I am prepared to grab the head, chop it off and hang it upside down to drain. The high cost of sea turtle meat led to the creation of Mock Turtle Soup. Using the same rich broth and a variety of meats in the broth, Mock Turtle Soup imitates not just the flavor but the texture and look of the real thing. As an aside, I used chicken livers snipped into small pieces, and that dark flavor is absolutely correct, but you might choose to use dark chicken meat, even surimi (artificial crab) or mild fish filets for this. I plan to use ground venison or bison next time in place of the beef.

Mock Turtle Soup — My Recipe

1. To one and one half quarts of water add one pound raw lean ground beef and one half pound raw chicken livers sliced small, three bay leaves, 1 teaspoon salt.

Set to boil.

2. Take one half stick of butter heated with flour, brown to make a rue for thickening. Set aside.

3. Dice both fine and medium:

One yellow onion

One red bell pepper

Two stalks of celery.

Put these in two tablespoons butter on medium high for five minutes, and then high until vegetables are cooked with a char. Add this to the broth. Deglaze the pan with dry sherry, scrape bits and throw all into the pot along with

One can beef bouillon

one cup tomato ketchup

One large can crushed tomatoes

Stir this all together and bring to a boil. Add to this

1 teaspoon each of allspice and thyme,3 tablespoons Worcestershire Sauce

Juice of ½ lemon.

4 eggs in shell

Simmer all together for at least 45 minutes, 1 1/2 hours is better. Remove hard boiled eggs and macerate. Add back to thicken the soup. Add rue (step 2) to thicken to stew consistency.

To serve, plate soup piping hot and garnish with parsley and dry sherry.

I Love Italian Travel – Wine Touring in Sardinia

So you have decided to go to Sardinia, a Mediterranean island southwest of Rome. You can see their bronze age stone fortresses called nuraghi that are found nowhere else on earth. To some extent Sardinia is the most traditional part of Italy. But it’s also home away from home for jet setters who haunt the Costa Smeralda in the island’s northeast. I’m told that the Presidential Suite at the Cala di Volpe has a private pool. On the other hand Costa Verde at the opposite end of the island is accessible by unpaved roads. The mines have been abandoned. Try to get there before it’s “developed.” Sardinia is known for unusual food such as Cavallo (horse meat) and Ricci (sea urchins). If you feel lonesome for Aragosta (lobster), Sardinia is perhaps your best bet in Italy but remember to bring your wallet.

Sardinia is home to at least one festival per month. Perhaps the most spectacular is the Festa di Sant’Efisio, held in the capital Cagliari and nearby Nora to honor a martyr beheaded by a Roman soldier in 303. Other festivals include men dressed in goatskins and horse races with masked riders.

Sardinia’s only wine with a top of the line designation, Vermentino di Gallura DOCG comes from the same general area as its posh resorts. It seems the local grapes love the area’s thin layer of sandy topsoil over solid granite. I’m sure that you won’t feel any granite under the sand at Costa Smeralda beaches. The white Vermentino grape is grown all over the island. Other white varieties include local Nuragus and Vernaccia and the international Moscato and Malvasia. Local red varieties include Monica and Cannonau; international red varieties include Cabernet Sauvignon, Merlot, and Syrah. There are a lot of sweet wines produced on this island that never make it to the mainland, much less to North America.

Companies selling wine tours of Sardinia include Delicious Italy, Holidays in Sardinia, and Wine Tour Italia. Sardinia wineries that accept visits include Sella & Mosca in Alghero, Vitivinicola Alberto Loi in Cardedu, Contini Attilio in Cabras, and Tenute Dettori in Sennon. A few words of warning are in order. Make sure that you check ahead of time for opening hours and whether English is spoken. Some places may charge admission; others may expect you to buy some of their products.

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