Interview in the viWALA bad Boll/eckwalden, Germany, 14.07.2010/sroe – Vincent Klink, operator of the Stuttgart restaurant Wielandshohe, awarded with a Michelin star”, uses its food organic of taste sake: good potatoes are now as rare as truffle. More carefully deal with the ground, he is more lively, and the plants can absorb this vitality. That you can taste”, as the famous cook in an interview with viWALA”, the customer magazine of WALA Heilmittel GmbH. Even when the meat clinic makes no compromises: you can taste whether an animal during the slaughter or not has been afraid. Since I use only organic meat, I spice only with sea salt and a little pepper. You need herb or spice Marinades only if you need to cover the taste of death.” In addition to the biological quality of its ingredients is one for the chef also, that the food will come from the region that this occurring Klink is happy to purchase restrictions in the choice of ingredients: I’m now at an age where I can risk it if I wrong will look at, because I’m offering no caviar.
It is important that nothing on the table comes, which someone was harmed me”, explains the native Schwabe. See the full interview in which Word is also the Chairman of the Supervisory Board of Germany, Christoph Simpfendorfer, Demeter, the new edition of the viWALA”. It furthermore contains also valuable information about holistic medicines for animals, takes a look at the Austrian natural cosmetics market, presents the WALA farming project for organic castor oil in India and reported from the beginnings of the company 75 years ago in Vienna. The free customer magazine viWALA”WALA Heilmittel GmbH manufacturer of natural cosmetics brand Dr.Hauschka and the holistic WALA medicines is found from July 21 in health food and natural cosmetics shop, health food stores, Department Stores, perfumeries, pharmacies and Dr.Hauschka natural beauticians from.