A wild-asparagus omelet with fresh vegetable fritters and fava-bean puree is nothing if not satisfying. Especially if your feast takes place in a Greek taverna beside the Ionian Sea. But if all you do is eat, you’re missing out on the full experience. Attend a seminar with Crete’s Culinary Sanctuaries, and you’ll see where the asparagus grew on a hike led by a resident botanist. You’ll learn what fava-bean puree means to Cretan culture as you tour ancient ruins with a certified historian. You’ll find out how to prepare your own vegetable fritters from Nikki Rose, the Greek-American chef who founded CCS in 1997. Since then, her network of island businesses has expanded to include organic farmers, artisan food producers, local musicians, artists and small-lodge owners across the island. The bounty of expertise allows her to promote eco-tourism across the island and spread the word about Crete’s tradition of sustainable cooking, gardening and living to travelers from around the world. CCS hosts about 10 seminars throughout the year. Each one (whether open to the public or arranged privately) is only available to about eight travelers, so you’ll be sure to get a full, personal experience at every session — and, of course, a full, satisfying plate at every meal.