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Organic Connections

Culinary Pleasures or Hidden Poisons? Dialogue between a chef and a scientist

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SERALINI-1DOUZELET-imgJoin Dr. Gilles-Eric Séralini & Chef Jérôme Douzelet in conversation about why the way we produce and consume our food constitutes a social act.  Do we continue along the industrial chemical path, risking our health and contaminating the environment or do we seek  another path, the path of developing flavours and people, preserving life in all its forms?

Culinary Pleasures or Hidden Poisons? Dialogue between a chef and a scientist

Join Dr. Gilles-Eric Séralini & Chef Jérôme Douzelet in conversation about why the way we produce and consume our food constitutes a social act.  

Do we continue along the industrial chemical path, risking our health and contaminating the environment or do we seek another path, the path of developing flavours and people, preserving life in all its forms?


Date:    Thursday, 6th November 2014
Time:    7.30pm - 9.00pm
Venue: Jacqui Shumiatcher Room
              Conexus Art Centre, Regina
Cost:     $10 (suggested donation)


Dr. Gilles-Eric Séralini is professor at the University of Caen in molecular biology, where he is co-director of the Network on Risks, Quality and Sustainable Environment (MRSH-CNRS). He chairs the Scientific Council of CRIIGEN (Committee for Independent Research and Information on Genetic Engineering) and has published many international scientific peer-reviewed journals on the effects of GMOs and associated pesticides on health.  From 1998 – 2007 Dr. Séralini was the French Government’s expert in the assessment of GMOs’ risks on health.  Most recently, Dr. Séralini co-authored a new book with Chef Jérôme Douzelet – “Culinary Pleasure or Hidden Poisons? Dialogue between a chef and a scientist”.


Jérôme Douzelet is a trustee and member of the board of CRIIGEN (Committee for Independent Research and Information on Genetic Engineering), representing the restaurant management profession. Standing up for his values and developing his own “living, natural, and organic” cuisine led him to travel the world with Dr. Gilles-Eric Séralini to give lectures on the subject.  With his family at Mas de Rivet, Barjac, in Gard, he cultivates his organic garden and local networks of high quality suppliers.

Sponsored by: Saskatchewan Organic Directorate, Organic Agricultural Protection Fund, Organic Connections

For more information contact Marla Carlson, e: marla@saskorganic.com t: 306-535-2710
url: www.saskorganic.com and www.organicconnections.ca

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