The most critical ecological challenge facing the Galapagos Islands is the introduction of invasive species. It is estimated that at least two new species arrive on the islands every year, most likely ‘hitch-hiking’ on food or food packaging.   In 2008, Sven Lindblad conceived of the OPUS Project, a plan to significantly mitigate food borne, introduced species entering the Galapagos Islands from the mainland.

The OPUS Project started in 2009. In January 2015, Gary Jenanyan was appointed Principal Investigator/Project Manager of OPUS Project-Galapagos-Clean Potato Project.

The OPUS Project was awarded a grant to develop a system to purchase, wash and process potatoes and other vegetables on the mainland of Ecuador for delivery to The Galapagos Islands, without introducing invasive species. Working in concert with the Ministry of the Environment, the Agency for Biosecurity of Galapagos and the Ministry of Agriculture (MAGAP), this process aspires to become a model for how all produce arrives to the Galapagos Islands and to other fragile environments globally.


Please click here to view a 360 degree panorama of this kitchen

A QuickTime VR (QTVR) allows you to view the full 360 degree sweep of an environment by rotating your view point of a scene - around and up & down. Jenanyan Design created the kitchen featured here for a private residence in Napa Valley. Note: QuickTime 7 plug-in required. Windows users please click here to download the QT7 plug-in.

Teaching with Julia Child, 1982

Designed the Kitchen for the
National Geographic ship “Islander”

Making Zabaglione
with Guiliano Bugialli

Café Natoma - circa 1980

3 star Chef Alain Chapel with
The Great Chefs of France Kitchen team

MR Paul: with Paul Bocuse

Loin of Lamb in Salt Crust
with Joel Robuchon

With Roger Verge

With Pierre Triosgros in Roanne 2011

Chez Panisse 30th Birthday ~ Berkeley, CA

3 star Chef Alain Chapel with Texas Chef
Stephen Piles and Scott Weaver (right)

Seared Day Boat Scallops with Water Cress
(below right)