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| Here are links to some of my favorite products and their associated websites...
Registered Dietitian & Exercise Physiologist Susan B. Dopart, M.S., R.D., is a nutrition and fitness expert who has been in private practice for more than 15 years. As a trusted partner who works closely with clients and their physicians, she specializes in medical nutrition-related issues, including diabetes and endocrinology, heart disease, weight management, cancer, pregnancy, infertility, PCOS, and exercise nutrition. Before establishing her own consultancy, Susan worked at UCLA as both a medical and kidney dietitian. Susan has consulted for UCLA Medical Center, UCLA Extension, the Beverly Hills Country Club, Sebastian International, and Procter & Gamble. She has written and contributed to multiple publications, including UCLA Medicine, Sports and Cardiovascular Nutritionists SCAN publication, Best Life, Men’s Health, Message Magazine, and Diabetes Forecast. As a member of the International Motivational Interviewing Network of Trainers, Susan advocates a client-directed counseling style for eliciting behavior change. This approach helps clients explore and resolve ambivalence. Susan is a member of the American Dietetic Association and participates in subgroups of the ADA for Sports and Cardiovascular Nutritionists, Nutrition in Complementary Care, and Diabetes Care and Education. She is also a member of the American College of Sports Medicine and the American Diabetes Association. Susan received her B.S. in Nutrition and Clinical Dietetics from UC Berkeley and her M.S. in Exercise Physiology and Sports Medicine from California State University, Hayward. She is certified as an Exercise Test Technologist from the American College of Sports Medicine. She is from New Jersey and grew up in Northern California before moving to Los Angeles to work at UCLA Medical Center. She resides in Santa Monica with her husband Jeffrey. Susan’s passion is finding reasonable lifestyle solutions to assist others in having health and happiness. Here is an excerpt from her excellent book:  Beware of Hidden Sugars Since American culture is accustomed to high levels of sweetness, many of our foods have additional sugar added. This includes anything from small yogurts to salad dressings, and many other foods you may be eating on a regular basis. The typical carton of yogurt at the grocery store has a minimum of 30 grams of carbohydrate, unless it is a plain yogurt or is sweetened with non-nutritive (i.e. artificial) sweeteners, such as AspartameTM, Sweet and LowTM or SplendaTM. Many fat-free and low fat products have sugar added, causing them to become basically high sugar products. Most juices or smoothie drinks contain 60-90 grams of carbohydrate, which would be 4-6 slices worth of bread. The following list reveals foods that can have sugars or hidden sugars you may not be aware of: • flavored, sweetened yogurts
• condiments, such as ketchup, barbeque or teriyaki sauce or other sauces • any low fat or fat-free product
• salad dressings
• smoothie drinks • canned or bottled tomato sauces • pre-made deli case salads or entrees • sweet relishes • frozen vegetables and entrees • canned fruits in syrups To learn more, please visit Susan's website:
MoJo Roast is a provider of personal coffee roasting services. They roast only the finest Arabica coffee beans for themselves and their customers. They offer Organics, Cup of Excellence, Fair Trade, and Estate coffees. MoJo Roast is a socially responsible purveyor. By purchasing these coffees, MoJo Roast helps many people in many areas of the world. They also offer natural water processed and Swiss Water processed decafs. I have found all of their coffees to be of the highest quality. I had an enlightening conversation with Jo Khalifa, the owner of MoJo Roast. She explained to me that all of her coffees are not only 100% Arabica - they are Specialty Grade coffees, comprising 5% of the world's coffee. Since coffee is a perishable food item, she roasts all of her coffee to order. In this way, the consumer experiences the best cup possible. She has discovered some truly unique coffees. For example, she has a Gayo Mountain Sumatran coffee that is shade grown, bird friendly, and organic. She is the first (and thus far the only) coffee company certified organic in and by the State of North Dakota. Most of her organic coffees are Fair Trade, Bird Friendly, Shade Grown, abd Rain Forest Alliance certified. She even has a Kosher coffee that is certified organic. In addition to her commitment to high quality, Jo Khalifa has a strong commitment to social responsibility. Through the sales of these coffees she provides financial support to domestic abuse centers in Mexico, Peru, and the county in which she lives. She also donates to Cancer Foundations that have evolved around her coffee.
MoJo Roast recently did coffee pairing for a domestic abuse fundraiser in New Jersey. She provided a blend that she created to go with decadent desserts. Jo explained to me that there are various acids in coffee that react differently to each of our palates, negatively and possitively. If for example, your palate leans toward full body and you drink an acidic coffee it will be very harsh and bitey. And, if your palate leans toward acidic coffee and you drink a full bodied coffee - you may think a Chia pet is growing on your tongue; it really coats your mouth in a negative way. Jo muses, "Once you find your personal coffee, you will drink a little bit of heaven every day." We also discussed methods of brewing. Jo explained to me that the most effective means of brewing a flavorful cup of coffee is the "French Press" method. In addition to producing the most flavorful cup, this method is also the most cost-effective, and with the price of premium coffee always on the rise, this is an important consideration. Here is one of the dessert recipes I've developed using MoJo's excellent roasted beans: MoJo Flourless Chocolate Cake/ Wheat Free This has to be the easiest recipe in my repertoire 16 Ounces Quality Dark Chocolate 1 Cup White Sugar ½ Cup Light Brown Sugar ¾ Cup HOT Coffee (I use MoJo Roasters “Viking Thunder”) ½ Pound or 2 Sticks Unsalted Butter 2 Tbsp Cocoa 8 Large Eggs, Room Temperature 1 Tbsp Quality Vanilla Extract 1. Preheat Oven to 350 Degrees 2. Butter and lightly flour 10” Springform or approximately 12 muffin tins 3. Break up chocolate and place in a food processor 4. Place both sugars into processor 5. Start to pulse. Add HOT coffee. Continue to pulse 6. Add the remaining ingredients,butter,cocoa,eggs and vanilla extract 7. Blend until smooth 8. Pour into pan or muffin tins 9. Bake until puffed, 45 minutes for a 10” Springform or approximately 30 minutes for individuals 10. Remove from oven and serve warm or chill and garnish with whipped cream Contact; sales@mojoroast.com for the best tasting custom roasted coffees. You will not be disappointed. Contact : www.patriciarain,com to connect to the Vanilla Queen site for a history of the vanilla bean and fair trade practices. Enjoy! 
Here are three more of my favorites, made with the excellent coffees from MoJo Roast... 
Visit MoJo Roast on the web, at: www.mojoroast.com
Drinking Coffee May Lower Ovarian Cancer Risk
This just in – Washington Post, January 22, 2008: Drinking three or more cups of coffee a day may reduce the risk of ovarian cancer by over 20 percent.
I’ll drink to that! A study was recently conducted by physicians at Harvard Medical School and Harvard School of Public Health. The study findings suggest that this benefit may be related to the caffeine in coffee. Senior Author Shelly Tworoger, Assistant Professor of Medicine, reports that she and her colleagues found that caffeine consumption may actually lower estrogen levels in post menopausal women. The findings also suggest that this benefit is more pronounced for postmenopausal women who have never used oral contraceptives or postmenopausal hormones. The study found that decaffeinated coffee does not offer the same benefit. The study also found that there is no connection between alcohol consumption and ovarian cancer. Of all the cancers of the female reproductive system, ovarian cancer has the highest mortality. To make matters worse, it is a silent disease - women often have mild or no symptoms until the disease has progressed. The study findings are published in the March 1, 2007 issue of the journal, “Cancer.”
Harrisons & Crosfield provide a wide range of premium quality tea products. I have used their tea for formal tea service, with excellent results. Harrisons & Crosfield teas are crafted in England to traditional British Tea Industry standards. Their Master British Tea buyers have more than 30 years' experience in buying and blending teas. Their Organic teas are certified in England by Organic Farmers & Growers, and certified again in the U.S. by PCO. They use only the highest quality natural flavorings I recently did a formal tea service, using the excellent Scottish Breakfast tea from Harrisons & Crosfield. It went perfectly with my Oatmeal Praline Biscotti... 
In addition to being excellent served on their own, these specialty teas make for excellent pairing with Italian anise cookies...
I have also found several of the Harrisons and Crosfield teas to be an excellent complement to specialty cocktails. Here's an example.... 
Or...how 'bout a marTEAni? 
In addition to being a purveyor of superb tea, Harrison and Crosfield are also very community-minded. They recently donated a very generous shipment of tea to Palms Middle School in Los Angeles. One hundred percent proceeds will go directly to the school. I enjoyed sharing their tea with parents and teachers... 
www.harrisonsandcrosfield.com
 Guava Products from Mexico I came across these excellent products a fellow foodie, and I have been thrilled with their superb flavor and versatility. Here is one of many ways that Guayeco guava can enhance a dish...  Guayeco & Co. All Natural Guava Products are a joy to work with as a component to a recipe. Not only is guava four to ten times richer in Vitamin C than oranges, full of antioxidants and enzymes that promote good digestion, it also has a pleasant flavor that enhances other flavors in a dish. Move over pomegranate, there’s a new kid on the block! Guava is high in pectin which, helped to naturally thicken a tangerine guava sauce that I designed to serve with grilled poultry or pork. This sauce would also work well with egg rolls or shrimp tempura. Here are some recipes that I've developed....
Guava and Tangerine Sauce 1 Cup White Balsamic Vinegar ½ Cup Organic Sugar or Alternative Grated Peel of Three Tangerines 1 Tbsp Minced or Grated Ginger Juice of 10 Tangerines 4-6 Tbsp Guava Paste or Guava Jam 1. Combine vinegar, sugar, tangerine peel and ginger in a saucepan. Bring mixture to a simmer and let it cook down by 50%. Take pan off heat. 2. Meanwhile juice 10 tangerines and measure 4-6 Tbsp of Guava paste or jam and add to juice. 3. Strain the reduced vinegar sugar mixture into tangerine juice guava mixture and return to pan. 4. Return to a simmer and reduce by 50%. Stir well to blend in the guava 5. Let the sauce cool to room temperature. This will keep for two weeks in the refrigerator. 1 ½ Cup Yield Instead of Mango Lassi, a refreshing drink that promotes good digestion and can be consumed before, during or after a spicy meal or simply as a refreshing snack, I decided to try my hand at Guava Lassi and it was delightful:
Guayeco Lassi 3-4 Tbsp Guava Paste or Jam ¾ Cup Filtered Water or Glacial Water 1 Cup Plain Yogurt 6 Cubes of Ice Optional additions: add to your own taste, rosewater, cardamom, turmeric Place all ingredients in a blender, pulse until thoroughly blended. Consume immediately. I made rugelach for a client recently and decided to make the filling with guayeco jam instead of my usual raspberry jam. These were a noticeable hit that night. The plate came back clean.
Guayeco Guava Rugelach Pastry Dough: 2 Cups Organic All Purpose Flour 8 Ounces Cream Cheese 8 Ounces Organic Unsalted Butter 2 Tbsp.Granulated Sugar 2 Large Egg Yolks 1 ½ tsp.Vanilla Extract Filling: ½ Cup Guayeco Guava Jam 1 Tbsp Lemon Juice (optional) ½ Cup Macadamia Nuts or Walnuts, fine chopped I Egg Yolk 1 tsp Water Directions: 1. Preheat oven to 400 Degrees 2. Place flour and sugar into a food processor. Cut cream cheese and butter into cubes and place in processor with flour mixture. 3. Blend eggs and vanilla. Start to pulse the flour butter mixture until it resembles coarse meal, then slowly add egg vanilla mixture until the dough forms a ball and pulls away from the side of the container. Do not over mix. 4. Divide dough into 4 balls and wrap in plastic wrap. Place in refrigerator for an hour to firm up for rolling. 5. Meanwhile blend the guava jam with nuts. To complete: 1. Roll each ball of dough on a floured surface until it is approximately ¼ inch thick. 2. Spread jam and nut mixture evenly to edge. 3. Cut dough into eight segments. 4. Roll each segment into a crescent shape starting from th outside towards the center. 5. Place each rugelach onto a parchment paper lines sheet pan. Brush each rugelach with a well blended egg yolk and water wash. 6. Repeat this process until all the dough is used. 7. The finished product can be refrigerated at this time until you are ready to bake. It’s impressive to have these served from the oven. 8. Bake at 400 Degrees for approximately 10-15 minutes just until the bottoms are lightly browned. These are very nice served with a tropical sorbet or vanilla ice cream, which is also tropical (the vanilla). And some other ideas to consider... Use diced guava paste to garnish an orange flan Use as a filling for French Macaroons Add to a mango salsa for grilled fish Blend with pineapple for an interesting sorbet
World-Wide-Waters.com  With many of us suffering from Orthorexia Nervosa (Dr. Steven Bratman coined this term in his book “The Health Food Eating Disorder”), it comes as a shock to me that we tend to overlook water – which is perhaps the most important substance we consume, and an key ingredient that goes into the flavor of cooked and baked foods.
High-end sake brewers know that the cleaner the water - the better tasting the result. Sake is made from the fermentation of rice, koji, yeast and water. It takes thirty times the amount of water to rice - to produce the final product. So it’s safe to say that water is an important ingredient in sake production. Water aids in the process of fermentation. Elements in the water can enhance or adversely affect the outcome. Too much iron can darken and create an off-flavor and fragrance. The best sakes are made with the ice run-off from mountains. Bread bakers also know that the quality of water used in the baking of breads is important, as well. Bread is the fermentation of simple honest ingredients - flour, water, salt and yeast.
It was once believed that New York Pizza could not be reproduced anywhere except in New York. There is an urban legend that this had something to do with the water. NYC water comes from an upstate source and is considered to be hard water. Hard water contains higher levels of calcium and magnesium. Like sake, bread is a fermented product and as such, it relies on the water to form the gluten and to give the dough consistency, yielding a very digestible result. Water with a mild hardness produces the best crust.
Second to oxygen, water is the most important “ingredient” for a healthy life. Most of us are chronically dehydrated. Dehydration, if not treated, can lead us into a life of suffering. Drinking a good quality mineral water helps one’s body digest and absorb nutrients from foods. When we sit down to a lovely dinner with wine, we are taking in alcohol, which is dehydrating. It is always a good idea to have water with your wine; you will have better digestion and enjoy the flavors on your palate. With the excellent selection of high-quality mineral water that is available (still and sparkling), we can enhance our dining experience, while promoting our overall health. I have found an excellent selection of water at this website, which I urge you to explore. I have had excellent results with the use of some of these specialty mineral waters in my menu development. For example, the Lauquen still water from Patagonia produced a very clean-tasting lavender icing... 
Here's my recipe.... Purple Haze Lavender Cream Cake
Cake:
4 Large Organic Eggs 1 Cup Organic Heavy Cream 1 ½ Cups Organic Evaporated Cane Sugar 1 ½ Cups Self-Rising Flour 1 ½ tsp. Quality Vanilla Extract ½ tsp. dried edible lavender
Icing:
¼ Cup Pure Water, I use Lauquen, from Patagonia 1 tsp. Dried Edible Lavender ¾-1 Cup Confectioners Sugar Drop of Food Coloring, or berry puree
Cake:
1. Pulverize lavender and sugar in a food processor and set aside 2. Place eggs in a mixer and beat until light colored, 5 minutes 3. Add heavy cream to eggs Beat another 5 minutes 4. Blend lavender sugar into the egg cream mixture 5. Add vanilla extract, Blend. 6. Add self-rising flour and blend completely. Do not over mix. 7. Bake in a greased 10” tubular pan or 2- 8” cake pans, for 30 minutes. 8. Cool the cake in pan for 30 minutes. 9. Remove and frost, while slightly warm.
Icing:
1. Heat Lauquen water and lavender for 30 seconds in the microwave or on the stove. 2. Let the lavender steep for 2 minutes and then strain through a tea sieve. Let infusion cool down to room temperature. 3. Gradually add confections sugar using a whisk until the consistency is thick enough to pour and set. Color at this time with a drop of food color or berry puree. 4. Frost the top of the cake and let it set, for a half hour. 5. Decorate cake with lavender sprigs.
And here is another recipe that is enhanced by using a specially selected ultra-high-quality water... Street Fair Zeppoles 
Recipe: 1 Cup Confectioners Sugar 1 Cup Ricotta Cheese 2 Large Eggs 1 Cup Organic All Purpose Flour 2 tsp Baking powder 3 tsp Granulated Sugar 1 ½ tsp Tahitian Vanilla Pinch of Salt 2 Cups Grapeseed Oil, or preferred Vegetable Oil Method: 1. Preheat oil in a deep pan to 375 Degrees 2. Combine Ricotta Cheese, Eggs and Vanilla. Set aside. 3. Combine Flour Granulated Sugar, Baking Powder and Salt 4. Mix wet and dry ingredients. Let sit until oil comes to proper temperature. 5. Drop teaspoon size portions of batter into the hot oil. 6. Brown evenly to a deep brown. Turn over and continue to brown. 7. Transfer to a paper lined pan. 8. Serve warm with a generous dusting of Confectioners Sugar. These Zeppoles go very well with a variety of fruit sauces or a warm chocolate sauce or fondue.
Here is a nice pairing with crab... 
I really like this combination. This water has a great fresh taste that complements the crab perfectly. And here is a nice recipe for the sauce: Dino's Sardianian Fish Sauce: Take equal parts of Dijon mustard, mayonaisse, creamed horseradish, and honey. Blen well, and serve. That's it!
I use Hildon water to create a nice, crisp, New York style pizza crust... 
And here is my basic flatbread pizza recipe: June's Flatbread Recipe
2¼ Cups Organic All Purpose Flour 1¼ Cups Semolina Flour ¾ tsp Sea Salt, fine grind 1 ¼ Cups Hildon Water 1 Tbsp.Raw Honey ¾ tsp or 1 package of dry yeast 1 Tbsp Extra Virgin Olive Oil
1. Warm the water to approximately 100 degrees F. 2 .Add honey and yeast to the water. Let sit for 3 minutes. 3. Add salt and olive oil to water mixture. 4. Blend all purpose flour, semolina and salt together . 5. Work the flour mixture into the water until a ball forms. 6. Lightly oil the surface of the dough. Cover. 7. Let dough rest for an hour. 8. Roll dough out to desired shape. 9 . Dust baking pan with semolina flour. 10. Place flatbreads on to sheet. Brush them with olive oil. 11. Bake at 450 degrees for approximately 8 minutes 12. Remove pan from the oven and top flatbreads with toppings of choice. 12. Return to the 400 degree oven for another five minutes. 13. Serve. Please visit: http://www.world-wide-waters.com/home.php 
 This very creative purveyor has some excellent products available. I have sampled these two products and have been thrilled with the results.... Here are two examples from my kitchen...
The Vanilla Queen I discovered "the Vanilla Queen" a while back, and it changed my culinary world. Much more than just an ingredient in baked goods, vanilla is a magical flavoring and can do wonders for most foods and beverages. The Vanilla.COMpany has some exquisite vanilla products... I used their vanilla beans in the preparation of this Italian dessert... Visit the Vanilla.COMpany at
Empire Winery and Distillery In addition to producing wine and spirits of the highest quality, Empire also prides itself on using the purest unadulterated ingredients that are available. You can taste the difference - and, I've discovered that these libations work well in the kitchen. Here are a few of the dishes I've developed using these delectable elixers... And here's a great cocktail! Visit Empire Winery and Distillery's website:
 Grapeseed Oil is a fabulous byproduct of winemaking. It even sounds a lot better than rapeseed oil, otherwise known as Canola Oil. Why did I make the switch to grapeseed oil? For my family’s health. Salute Santé Grapeseed oil works well in low-fat cooking. I get the results of deep-frying with a minimal amount of oil. It has a high “smoke point” at 485º F., which makes for a much healthier frying process. Its natural clean taste provides the perfect artist’s pallet, as it has a neutral flavor that allows the flavor components of the each food to fully express themselves. Like flaxseed oil, Salute Santé grapeseed oil is high (76%) in Omega-6, the essential fatty acid (EFA) known as linoleic acid. This EFA must come from food sources, as our bodies do not produce it. The Omega-6 in Salute Santé grapeseed oil helps your body burn fat and increases your energy level. Also, recent research suggests that linoleic acid may support neurological health and improved brain function. After experiencing the flavor and health benefits of Salute Santé grapeseed oil, I’ll never go back to Canola oil again. Although Salute Santé grapeseed oil is not cheap, it is worth every penny, considering its healthful qualities and its remarkable versatility in the kitchen.
Salute Santé also works quite well with desserts! For example, made these Lebanese fritters with Salute Santé 
Check out the website, which is: www.grapeseedoil.com
Bluebird Grain Farms These specialized grains help me to create desserts that not only taste great - but are also beneficial to one's health. You can visit them on the Web at:
CurrantC Black Currant Juice The Super Fruit with the Lighter Carbon Footprint 
Why are black currants considered a super fruit?
Because of the anthocyanins which are prevalent in currants and yield twice the amount of antioxidant power of vitamin C. Furthermore, black currants are excellent sources of ellagic acid and pectin. Both of these substances have promising anti-carcinogenic properties.
Why do black currants have a lighter carbon footprint?
In the late 1800s, New York was the nation’s top black currant producer. Greg Quinn and his team could envision bushes repopulating tens of thousands of acres or more just in this state alone. Greg saw this as the first crop to come along in over a half century that could provide New York farmers with a viable alternative to many of the crops, which are now unprofitable. Crop failures and losses have not only led to the closing and selling off of hundreds of small farms in New York each year, but also the permanent loss of open spaces as these prime, open lands are snapped up by developers. Working with leading experts in the field, Quinn decided to bring back the U.S. black currant industry by first getting the ban lifted in New York State, giving hope to a struggling New York farming industry with the first potentially-viable crop to come along in more than a half century. Greg Quinn has developed a sustainable industry that is earth-friendly. Given the above, it makes more sense to support a green-friendly “super fruit” that is grown here in the United States, than to deplete the rainforests of other countries.
What are some of the benefits of black currant juice?
Because it is a nectar, a little CurrantC black currant juice goes a long way, both in terms of flavor and health benefit. It is a highly versatile juice, offering a unique fruit flavor.
What can one make with black currant juice?
• Add it to a vinegar-based salad dressing, giving a nice twist and color to balsamic vinegar.
• Hot black currant juice is known as a traditional cold remedy, and is thought to have decongestant properties.
• Women of a certain age can add it to their raspberry leaf tea tonic, to enhance the flavor while enjoying the benefits of its hormonal regulating qualities.
Grafton Village Four-Star Cheddar Cheese – A Postcard from Vermont 
Grafton Village Four-Star Cheddar Cheese (www.graftonvillagecheese.com) is mature sharp cheddar, ivory in color. It has excellent body, crumbly but smooth. Sealed in black wax, this cheese captures the flavor of Jersey cow’s milk. Jersey cows are a pure breed with good genes. Cheese from Jersey cows has its earliest documented beginning in Normandy, France, in the year 1771 (Normandy butter, anyone?). Jersey milk has to be the richest milk with the highest percentage of butter fat and protein. At 110 calories per one-ounce serving, Grafton Village Four-Star Cheddar delivers more calcium and protein, compared with cheese that is made from other cows. Due to the “in your face” rich and clean flavor of this cheese, a little goes a long way, in cooking the low-fat way. It takes four years for the Four-Star Cheddar to mature. The earthy flavor is reminiscent of Vermont’s slow, close-to-the-earth lifestyle. Visit Vermont without leaving your dining room, and support our domestic farm families and creamery workers, who are maintaining a vital tradition.
Graber Olive House 
Replace your daily bread with Graber Olives
When you are choosing healthy, local, sustainable and fair food – look no further than Graber Olives for your dinner table.
Besides olive oil, olives are a direct source of monounsaturated fat. In our quest to lower animal fat intake, we are replacing butter with olive oil. Why not eat the entire olive? Graber olives have a satisfying (actually addicting) meaty texture. Unlike beef, they are easy to digest - an important factor for a healthier diet. Their anti-inflammatory nutrients can not only assist in boosting your health, they may also reduce the severity of osteoarthritis and rheumatoid arthritis.
Consuming olives regularly may help reduce the frequency or intensity of hot flashes in menopausal women and improve skin quality.
Make a difference to your health and the health of Mother Earth - eat less meat and more olives.
I have found Graber Olives at Gelsons Market in Century City. You can always order them online at www.graberolives.com
Serving Suggestions:
• Add to a Crudité tray; they will disappear quickly. Be sure to have enough.
• Chop into dice; mix with favorite mild soft cheese (such as goat cheese); and roll up in sliced Nova Scotia Salmon.
• Serve on a bed of mixed green salad with roasted red peppers and crumbled feta cheese.
• Use as a palate cleanser at your next wine tasting.
• Serve as a side to a tomato-based soup.
• Serve in a bowl for your next martini party.
Or – do as I do, transfer the olives from the can to a glass jar. Refrigerate and administer once per day or as-needed. As I see it – An Olive a Day Keeps the Doctor Away.
I use Graber olives in this tasty starter: 
Visit Graber Olives at www.graberolives.com
At Sweetfields we don't just stop and 'smell the flowers'....we eat them too! Sweetfields is a family owned and operated business located in Southern California. They grow flowers with organic principles and transform them into edible works of art. Sweetfields offers violas, pansies, snap dragons, mini-roses, and rose petals. These flowers are amazingly realistic in appearance - and that's because they are REAL flowers - EDIBLE flowers! Light, delicate, and flavorful, they are an exquisite way to enhance any food presentation. I recently had the opportunity to add them to one of my cakes... Visit Sweetfields on the web, at
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