Soulivity Magazine Partners with Chef Walter Martino, the “Million Dollar Chef” for a ‘Nourish the Soul and Nurture a Child’ Weekend Event in Washington D.C.

Soulivity Magazine Partners with Chef Walter Martino, the “Million Dollar Chef” for a ‘Nourish the Soul and Nurture a Child’ Weekend Event in Washington D.C.

Soulivity Magazine partners with Chef Walter Martino, the “Most Luxurious Chef in the World” to bring the ‘Nourish the Soul and Nurture a Child Event’ to Washington D.C. showcasing Chef Walter Martino’s epicurean masterpieces of gastronomic encounters to benefit St. Jude’s Hospital

PR Newswire

WASHINGTON, Aug. 18, 2019 /PRNewswire-PRWeb/ — Soulivity Magazine partners with Chef Walter Martino, the “Most Luxurious Chef in the World” to bring the ‘Nourish the Soul and Nurture a Child Event’ to Washington D.C. showcasing Chef Walter Martino’s epicurean masterpieces of gastronomic encounters to benefit St. Jude’s Hospital. This event over the weekend of Oct 25-27, 2019 will celebrate living a life of purpose, passion and high-quality living, the tenants of Soulivity Magazine’s mission. “This is where luxury meets philanthropy by bringing celebrity Chef Walter Martino’s culturally exquisite experiences; and, supporting St. Jude’s Hospital, a charitable organization and leader in the world of treating and defeating childhood cancer and other life-threatening diseases,” Brian Westley Johnson, Soulivity Magazine’s publisher announces.

Over three days, people will have the chance to take part in several different “experiences,” from food to fashion to beauty and style, which will promote doing what Washingtonians love to do – celebrate in luxury and exquisite taste while giving back to the community in need.
Chef Walter Martino is also known as the “Most Luxurious Chef in the World” receiving this recognition after designing the world’s most expensive champagne bottle L’Oro di Bacco with an estimated value of 1.7 million euros that he paired with his signature dishes that transported patrons on a stunning gastronomic encounter. Chef Walter Marino has worked with numerous celebrities including Jennifer Hudson, Drake and Ignacio Gana.

Brian Westley Johnson is the managing editor-in-chief of Soulivity Magazine, an online magazine-journal which reaches over 400K people monthly across globe. For over 25 years, Brian has spent his life traveling the world as a business development professional using his skills and demonstrable expertise in sales and marketing strategy and execution to assist enterprising medium and large organizations in achieving growth targets. Now, he has dedicated his life to a new mission – to support everyone in living their highest quality life with passion, purpose, and joy. Soulivity Magazine has featured Geneva Carr, Garcelle Beauvais, Reza Aslan, and others.

Italian Chef Walter Martino has been a culinary genius from a very early age. He was only seven when he created his first masterpiece, pancakes for his family. Martino began his career as a Commis de Cuisine at Zeffirino in Genoa, Italy he was only 14 years old, and was also attending the Institute Hotelier Nino Bergese. Chef Martino has always had a passion for food and that passion translated into graduating with honors. His mentors along his career have been chefs for very well known establishments such as Hotel Park Hyatt, Hotel Bulgari,Dolce Gabbana Gold Restaurant, Il Marchesino of Gualtiero Marchesi and Town House Hotel. He was asked to teach cooking at various schools such as Milan Institute of State A.Vespucci, Institute A.Grandi and later in Monza at A.Olivetti. Chef Martino is not only a master in the kitchen, he designs every plate as a master piece and also writes and stars in a ‘La cucina di Walter’ a TV show on Sky TV directed by Fabio Bastianello. He has traveled the world as a privateChef for soccer players, Hollywood stars, and royalty. His name is a staple of culinary art in Europe and he brings his masterpieces to the United States for Americans to indulge in his creations. He has also been asked to appear on international TV shows. A unique aspect of Chef Martino is that he designs plates that are exhibited in galleries of art in Ibiza, Milan airport, Linate at the art gallery of Michelangelo restaurant, in Doha (Katar) during the international exhibition of luxury.

Soulivity Magazine reaches over 400,000 people monthly and provides the global community with ways to live a high-quality life; increase productivity, effectiveness, and efficiency; and, experience better lifestyle outcomes. Soulivity provides the tools and information to live purpose-driven lives. Soulivity’s most important goal is supporting people in living free, full, and rewarding lives while doing what brings their hearts joy and peace. Join over 61,000 international social media followers which have decided to become a part of an ever-growing community of people living their best life!

 

SOURCE Soulivity Magazine

Laurence Fishburne Hosts an Upcoming “Behind The Scenes” Episode on Organic and Sustainably Produced Foods

Laurence Fishburne Hosts an Upcoming “Behind The Scenes” Episode on Organic and Sustainably Produced Foods

A new segment looks into trends that are reshaping the way foods are produced and consumed.

PR Newswire

MIAMI, August 18, 2019 /PRNewswire-PRWeb/ – Laurence Fishburne is a revered actor who has many awards under his belt and fans of all ages across the globe. His work spans genres and generations. On television, he has also put his skills to use as the host for “Behind the Scenes,” a series that covers topics important to today’s world and gives viewers information in a fair and balanced way. Featuring industry experts on myriad topics and sectors, the show is designed primarily as an educational vehicle for content about trends and important topics in the world. A new episode will be dedicated to the sustainable food movement and will feature experts within the category.

Today, people in most areas in the US have a wide variety of organic fresh and stored produce available to choose from. But do any of them really know where our food comes from? What happens before it gets to consumers? And most importantly, what impact does its production have on the environment? Important questions about organic produce and food practices will be answered in this episode, with guests who bring expertise in the field.

The award-winning “Behind the Scenes” with Laurence Fishburne will keep viewers informed so they can make wise choices when it comes to their food and other aspects of their lives as consumers.

 

SOURCE Behind The Scenes with Laurence Fishburne

Food Recall Warning – Heinz brand Turkey Stew baby food recalled due to presence of insects

Food Recall Warning – Heinz brand Turkey Stew baby food recalled due to presence of insects

Canada NewsWire

Product photos are available at: https://bit.ly/2z6jyee

OTTAWA, Aug. 16, 2019 /CNW/ - Kraft Heinz Canada is recalling Heinz brand Turkey Stew 8+ Months baby food from the marketplace due to the presence of insects. Consumers should not consume the recalled product described below.

The following product has been sold in British Columbia, Saskatchewan, Ontario, Quebec, and Newfoundland and Labrador. 

Recalled product

 


Brand


Product


Size


UPC


Codes

Heinz

Turkey Stew 8+ Months Baby Food

213 mL

0 572200 6

2021JN04

 

What you should do

Check to see if you have recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.

Background

This recall was triggered by a consumer complaint. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.

The CFIA is verifying that industry is removing recalled product from the marketplace.

Illnesses

There have been no reported illnesses associated with the consumption of this product.

SOURCE Canadian Food Inspection Agency (CFIA)

View original content: http://www.newswire.ca/en/releases/archive/August2019/17/c1562.html