Thursday, February 19, 2009

Food & Wine Classic Contest

Green & Black’s is a chocolate that makes no compromises. The great tasting chocolate made from the world’s finest organic ingredients also gives back to the environment. Now Green & Black's Organic chocolate wants to find out how others live green & black – making eco-friendly choices while not compromising on life's every day indulgences.

We invite your readers to submit an original story (200 words maximum) on how they balance both the green & the black – the eco-friendly and indulgent – in their life. Some ideas to get you started:

-Since hot water accounts for about 90 percent of a washer’s energy, I only use it on my toughest stains. An added bonus, laundering in cold water helps keep the colors of my favorite outfits from fading.

-I really take an interest in what I eat and where my food comes from, so I go to to determine how eco-conscious my favorite restaurants are. The Green Restaurant Association offers various certification levels, based on criteria like whether a restaurant buys locally or composts its waste, so it helps me feel great about eating out.

The winner will receive an exclusive guest package for two (2) to the Food & Wine Classic in Aspen, June 19-21, 2009. This year’s Classic will include culinary favorites Giada De Laurentiis and Mario Batali, cooking legend Jacques Pépin, grill master Bobby Flay, along with Michael Symon, Michel Richard, and many more. The perennially sold-out event will support Food & Wine’s Grow for Good campaign benefiting Wholesome Wave Foundation, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture

The winning “Live in the &” entry will be awarded the following:
• Guest passes to the Classic in Aspen Grand Tastings
• Insider access to the exclusive Grow for Good Dinner
• Passes to select seminars
• Round trip airfare for 2 to Aspen
• Accommodations for 3 nights

To enter the Green & Black’s “Live in the &” Contest presented with Food & Wine, visit Entries are being accepted now through April 30, 2009.

No comments: