Tuesday, September 26, 2017

Olive Oil and the Liberal Arts

I just love Amherst College's blending of academics and athletics.  I just received this invite from an Amherst College Student of Mine.  How many universes exist in which a soccer team plans to honor a science author at halftime?  ANSWER:  1 - Go Mammoths!


Dear Professor O'Hara,

While reading about some of the recent accomplishments of our faculty and students, your name came up alongside your book, The Chemical Story of Olive Oil: From Grove to Table.

Congratulations on the great work! Amherst LEADS is looking to bring attention to the brilliant things that members of the Amherst community are doing and would like to show you some appreciation at halftime during one of our home games this fall.  We would like to invite you to the men's soccer game against Rutgers-Newark this Sunday. The game begins at 2 pm but the brief halftime ceremony should be a little after 2:45.  

If this sounds like something you would be interested in, please let us know if you are available this weekend.  If not, perhaps we can find another time to recognize your accomplishments.  

I hope to hear from you soon.

Best,

Stuart McKenzie
 
 

Monday, July 31, 2017

Read Reviews of "The Chemical Story of Olive Oil"

  • Our first review on Amazon from an unknown fan gave us five stars!!!!
  • Here's a lovely email note we recently received from Margaret Edwards, owner of Matiatia Olive Grove and Press  and Internationally Certified Taster we met in New Zealand.
    Dear Pat and Richard

    At last we have finished our harvest and clean up so I have had the chance to dip into your excellent book and am thoroughly enjoying it.

    I am sure it will be an excellent addition to every olive grower and miller’s library.  I shall certainly be recommending it as a publication that presents the essential information in a way that is easy to read and to understand.  Thank you very much for including John and me – we were very flattered to have an “honourable mention.”

    This season was difficult, as we have had the wettest year to date that I can remember.  It has also been cooler than usual.  Our volume was down around one tonne on last year but many of our clients had very light crops and some no olives at all.  The fruit was slow to ripen but in spite of that and the weather, we have managed to make some reasonable oils.

    John and I have very fond memories of your visit to Waiheke and hope that you are both well and enjoying life.
    Congratulations on the book.

    Best regards

    Margaret


Friday, July 28, 2017

Zeytin Okulu 2017 - Inicek, Turkey

All facilitators, students, directors and staff at Zeytin Okulu
The fruits of the original Ege’de Atölye (Aegean Workshop), which was set up in 2010 continue to be harvested.  One of the most exciting landmarks has been the construction of the Zeytin Okülü (Olive School) in Iniçek, Turkey along the Karaburun peninsula south of Izmir, and this, it's inaugural summer.  Our workshop there boasted a few dozen students, facilitators, and an assembly of sponsors, townspeople, and pension managers who all made things happen.


3 Wise women: Derya, Meltem, and Zeynep

Robert College Faculty and Students

Rich runs a tasting

World Olive Press on Valley Free Radio

On July 7th, Pat and Rich were interviewed by Stacey Cooney on her Friday night radio show "Evidence Based Errata."  We talked mostly about our book "The Chemical Story of Olive Oil: from Grove to Table."   The hour passed quickly and before we knew it, we were done and had had a great time.  You can listen to our interview here: https://evidencebasederrata.com/2017/07/09/evidence-based-7717-the-chemical-story-of-olive-oil-from-grove-to-table/

And, as a favor to our friend Stacey, let's plug her show.  From the radio station's website: Listen to the live broadcast, every Friday at 6pm – only on Valley Free Radio, WXOJ-LP 103.3fm or streaming on valleyfreeradio.org

Tuesday, March 14, 2017

First books arrived! and plans being made for distribution.....

While Amazon is predicting an April 11th arrival for books ordered today (and at a discount rate of only $32), Rich, Zeynep and I were pleased as punch to finally see the books in printed form.  We are ordering a few dozen for personal distribution and hope that those of you who ordered from the Royal Society will get yours soon.  Let us know what you think!


Wednesday, February 22, 2017