don t think they say so i m fifty six years old i live with my husband and my daughter. when has the last always me down on this side is my bedroom that s where we store our goods those as does me this is my dining area yes and the name also left it on the end of the wall and the other side we have. now. this is the yolk which we currently use for the ox and the quickest way yes. you know that here on this side i have my shrine these are our ancestors who protect the house. and we have the animal kits that we take from dead alpacas that we find they serve as payment to the goddess purchase mama boss gets even better.
authenticate whether a product is or not. saskia found root places her faith in statistics she has analyzed the average composition of the yolk of an organic egg and amassed a vast amount of data the theory is that everything which influences an egg is noticeable in the yolk in the form of an analytical fingerprint the analytical fingerprint of fanatic when we would try to separate you from conventional x. is based on d.n.a. analysis of the yellow months and because we are looking at different yellow pink ones we call that an analytical fingerprint and together with statistics that calculation matters we try to discriminate between the group of the organic x. and the conventional x. because this pattern is fingerprint difference. that may be all the correct risk. van roots team collect data to determine
you know chef, this meal is working very well. my palette is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam. jose: i would say air. anthony: air. jose: water, goes all over the place! it s a mess! i a chef cannot do anything with this! air gives the opportunity, all of a sudden, water is not water anymore. water has a body belongs. anthony: the truffle egg, a gelée of truffles formed into an egg shape, with an actual yolk
a product is organic or not. saskia find root places have faith in statistics she has analyzed the average composition of the yolk of an organic egg and amassed a vast amount of data the theory is that everything which influences an egg is noticeable in the yolk in the form of an analytical fingerprint the analytical fingerprint often act when we would try to separate you from conventional x. is based on d.n.a. analysis of the yellow pigments and because we are looking at different pigments we call that an analytical fingerprint and together with statistics that calculation matters we try to discriminate between the group of the organic x. and the conventional x. because this pattern is fingerprint differs. maybe all the correct risk. van route team collect data to determine
statistics she has analyzed the average composition of the yolk of an organic egg and amassed a vast amounts of data the theory is that everything which influences an egg is noticeable in the yolk in the form of an analytical fingerprint the analytical fingerprint often act when we want to try to separate you from conventional x. is based on d.n.a. analysis of the yellow pink months and because we are looking at different yellow pigments we call that analytical fingerprint and together with statistics that calculation matters we try to discriminate between the group of the organic x. and the conventional x. because this pattern is fingerprint differs. maybe all the correction. van route team collect data to determine a product fingerprint when chocolate melts in our mouth additives are released which. give an initial indication of whether it contains conventional or organic cocoa outside to you the deficiency and it may be different also how an organic