Everyone Wanted To See Gourmet George Cook
The popular show was televised every week. They recorded the show a week ahead of time. Today a full crowd was sitting in the studio. Carmen spoke to them for awhile before the chef came on stage. She stood on the raised cooking area as she warmed the audience up. She smiled at all those smiling faces filling the studio.
She walked over the set to make sure everything that was needed was in order. Looking over the pots and pans and utensils was part of her job. Soon, the chef, Gourmet George, would rush out on stage after she introduced him. As usual, the audience would respond to the applause sign and the famous cooking show would begin. It would be saved on video and televised next week.
Knife sets were in place and ready for the show. The chef was preparing a French casserole today. He would be slicing and dicing and making a delicious sauce. He had tried out the recipe a week earlier and it was scrumptious. He was using albacore tuna and seasonings that would spice it up along with the pasta and vegetables he planned to include. Carmen hoped it would taste as good as it had last week.
A second kitchen knife set was on the counter behind the chef. If he needed two of the same size, this would insure that one was always available. It was too difficult to stop and wash a knife or anything else during the show. They had two of everything handy. Neither he or Carmen would run out of knives or kettles. The employee who cleaned up after the show washed two of everything. However, she got a tasty meal too.
Places everyone, she announced. She gave the spectators a final big smile and thanked them for coming. Then she announced that Gourmet George was in the building. He walked quickly on to the stage and waved at the audience.
They applauded loudly. He kissed Carmen on each cheek and they chatted for a few minutes. Chef George told everyone what he was cooking for them today. They applauded again. Of course they knew there wouldn’t be enough food for everyone. He did pass out free cookbooks to everyone and that compensated. Carmen stood by waiting. She would help with the preparation of the dish.
She adjusted the position of the wusthof knife set on the gleaming counter. She might have to reach for them and didn’t want to come between the chef and the lens of the camera. They already had the dish prepared and cooking. They would prepare the second one on the show. The first one would be shown to the audience. There was never enough time to wait for the second dish to finish baking while the show was in progress. The smell of albacore tuna was in the air, the crowd was exuberant and it looked like they would have a great show. Carmen knew instinctively that it would turn out well today.























n by someone else, you now rely to authorities in telling what you are eating. Organic food can be self-certified by planting it yourself. What you plant, you eat; what you sow, you reap.
Before planting, plan what to plant. It is recommended that the items most commonly used and consumed in the house should be given priority. It might be herbs and spices like basil and pepper, then leafy vegetables like lettuce, common root crops like carrot, and other kinds of vegetables like eggplant and tomato. Plant a few of every item that would supply the daily needs of a family. If there are neighbors who are also into gardening, share and exchange seeds because a pack of seeds is more than enough for one planting.
Organic carrot contains more vitamins and minerals than ordinary carrot. It has Vitamin C, Vitamin K, Folate, Potassium, Sodium, Calcium, Phosphorus, and Magnesium. To retain the nutrients, carrot should be eaten fresh. However, since mothers will be feeding babies, it must be steamed and mashed for easy digestion.
Many mothers are finding it really important to strictly feed their babies with organic baby food and milk. With the rising number of children inflicted with unusual diseases such as kidney failure and cancer, organic baby food is not anymore an alternative but the only choice for them.
e outside US, check if your country has a certification authority. In the US, the National Organic Program (NOP) develops, implements and administers national production, handling and labeling standards for organic agricultural products. It also takes care in accrediting foreign and local certifying agents who inspect organic production and handling operations to certify that they meet USDA standards. There are 55 domestic and 40 foreign accredited 
