Outdoorchef's City Grill Hits the States

Advanced Outdoor Concepts, distributors of the world's finest outdoor cooking systems, announced today the U.S. unveiling of Outdoorchef's City Grill. The City Grill is the world's most compact gas kettle barbecue, featuring a unique interior flip funnel that allows for healthy and versatile outdoor cooking. Thanks to its simple but ingenious modification to the well known gas kettle barbecue design, the City Grill has all but eliminated smoke and flare-ups from outdoor barbecuing - making it possible to enjoy the outdoors lifestyle and flavor, even on smaller apartment balconies.

The City Grill's interior funnel flips, giving users two cooking options; with the funnel flipped upwards for indirect barbecuing, grilling and baking that allows heat from the gas burner to rise so that it is distributed evenly on all sides; or with the funnel turned downwards in the Volcano position for grilling at very high temperatures or with a cast-iron griddle. It is incredibly versatile, as it can cook everything from sausages, hamburgers and hot dogs to vegetarian dishes, desserts, roast beef, fish, steaks and poultry - even an Indonesian rice dish.

Its unique design virtually eliminates smoke, making it perfect for even the smallest of apartment balconies. It is the only barbecue that reduces flare-ups 100 percent. A carrying bag, which can be used as a protective cover, makes transport easy, while the included portable and quad pod upright stands give the City Grill added versatility.

"Word of mouth has brought the City Grill great notoriety abroad, and we expect the same buzz in the United States," stated Chris Holloway, president of Advanced Outdoor Concepts. "It is a perfect addition to the Advanced Outdoor Concepts product roster. We anticipate an overwhelming demand for the Outdoorchef family of products," Holloway added.

The City Grill is one in Outdoorchef's complete line of quality barbecues. As a company, Outdoorchef is recognized for its products' innovative technology, superior design and well thought out detail solutions that make grilling an uncomplicated and comfortable experience. The company's Ascona model has been recognized by the American Academy of Taste with a "Chef of America Award," and the new Paris model recently received a bronze prize for product innovation at the SPOGA International Trade Fair in Cologne, Germany. Outdoorchef also features a variety of accessories to enhance their grills' versatility.

The City Grill retails for $199.00 and will be sold exclusively through Advanced Outdoor Concepts and its authorized resellers. For more information on the City Grill and the entire Outdoorchef line, please visit www.outdoorchef.com/intusa.

The Web Marketing Association Recognizes Genisoy for Outstanding Achievement in Website Development

Genisoy.com the official website of Genisoy Food Company, has been recognized for outstanding achievement in website development by being awarded the coveted Web Marketing Association's Annual WebAward for outstanding website.

The Web Marketing Association was founded in 1997 to help set a high standard for Internet marketing and development of the best websites on the World Wide Web. Staffed by volunteers, this organization is made up of internet marketing, online advertising, public relations, and top web site design professionals who share an interest in improving the quality of online advertising, internet marketing, and website promotion.

Genisoy Food Company, Inc. is one of the largest providers of soy protein products (Genisoy) and sports nutrition (MLO) in the United States, offering consumers high quality, good tasting, affordable protein bars, shakes and snacks.
The mission of Genisoy is to provide convenient, delicious and affordable soy food products that make it easy to incorporate the benefits of soy in the average person's everyday diet. Genisoy.com, the official web site, plays a critical role in this strategic mission and provides not only convenient access to soy products but a wealth of information on various health subjects.
When the FDA concluded in 1999 that foods containing soy protein included in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels, the first Genisoy products were made available as a vehicle for bringing soy's health benefits to consumers in a convenient, economical and great-tasting form. The website now offers a more convenient way to access these products and information.

"We are very proud of our website," states Kaysi Moore, Ecommerce Sales Manager for Genisoy. "We made it a priority and designed the site not only to showcase our new product innovations, but also provide more product information and educate consumers about soy."

Dining Accessory Trend

The right accessories make any experience more enjoyable, and dining out at a restaurant is no different. For etiquette and safety issues alike, women of high society in the 1940's would never leave home without the ultimate restaurant accessory, known as "purse caddies," and they certainly wouldn't dream of placing their purses on a chair or, heaven forbid, the floor! Are woman of today any less savvy, classy, and health-conscious? Of course not. Luckily, this classic restaurant accessory has made its way back into the mainstream. The Purse Hook, from www.pursehook.net, offers the most colorful, eye-catching array of designs on the market. Able to hold up to 35 pounds, they are quite durable and perfect for shopping bags, diaper bags, and men's hats too. Purse Hook is the ultimate accessory to protect our expensive purses and the precious items they carry from nasty germs and theft. So if you consider trying new restaurants and eating out a personal hobby of sorts, than the Purse Hook is simply a must-have accessory... Keep your purse within reach and dine worry-free.

And remember, Purse Hook makes a much appreciated gift for the woman who seems to have everything!

Virtual Press Kit: http://bestproductsmediaguide.info/1100/product.htm
Sold At: www.PurseHook.net and at boutiques nationwide. Retail locations can be found on the website.
Retail Price: $19.95-$39.95

Jågermeister Music Tour Presents: The Cult

The Fall 2007 installment of the hugely popular Jägermeister Music Tour will take a totally new turn with rock favorites, The Cult. The Tour kicks off on October 17th and runs through mid-December.

The tour coincides with the release of the multi-platinum band's highly anticipated forthcoming release, Born Into This, set to hit on October 2nd via Roadrunner Records in conjunction with The Cult's imprint label, New Wilderness. This is the band’s first new studio album since 2001 and was recorded in London with producer Youth (Verve, Primal Scream).

The Cult, one of Britain’s premier rock bands, has continuously broken through genres and defied classification with hit songs like “She Sells Sanctuary,” “Rain,” and “Love Removal Machine.” Ian Astbury’s distinct vocals and Billy Duffy’s soaring, riff-heavy guitar combine for a sound that has set the band off down their very own idiosyncratic path.

Fresh from a series of summer festivals and European arena shows with rock legends The Who, The Cult will now reign as headliners on the 2007 Jägermeister Music Tour.

“The Cult is the perfect headlining band for the Jägermeister Tour because of their sound and image,” says Rick Zeiler, Director of Marketing and Brand Development for Jägermeister. “This band continues to produce great music while sticking to their roots of nonconformity. They go to the beat of their own drummer and so does Jägermeister. We're big fans of The Cult and look forward to the kickoff of this fall’s Jägermeister Music Tour.” The band is also excited to be hitting the road with the Jägermeister tour: “Given our long history as a live act, the Cult are delighted to partner up with Jägermeister, clearly long time supporters of live music and authentic touring musicians” says Billy Duffy.

The bill will be rounded out by VietNam, The Cliks, and Action Action. Texas’ VietNam is a hard-driving mix of rock and hair. Rolling Stone called their 2007 debut album “… a freewheeling record with dashes of Sixties psychedelia and skronk-y noise – and open-armed sing-alongs, to boot.” Meanwhile, The Cliks are celebrating the release of their album, Snakehouse. The Boston Globe exclaimed that “The Cliks, a foursome from Toronto, rock with primal, stylish ferocity reminiscent of the early Pretenders.” New York’s own Action Action has been compared to Interpol and The Killers. Rick Anderson of AllMusic.com wrote, “…you'll have a hard time resisting the perfect popcraft on songs like "Photograph" and "This Year's Fashion."

Going on six years, the Jägermeister Music Tour, produced by Live Nation, is better than ever and has become THE rock show to see. This year’s tour will feature a local Jägermeister band on every one of the dates through December. Fans will not only have the opportunity to experience a great show, but will also have a chance to snag some great Jägermeister prizes and giveaways like Jägermeister bands’ compilation CDs, as well as plenty of Jägermeister shirts, hats, and more. Other prizes and giveaways from sponsors include custom tour prizes from Schecter Guitars, JVC Mobile Electronics, and Peavey Electronics. *

The Jägermeister Music Tour will be advertised in print and on radio. For more information, check out www.JagermeisterMusicTour.com or www.thecult.us . Tickets on sale soon!

About Jägermeister
Imported from Germany and made with herbs and spices, Jägermeister is the most popular shot brand in the United States and the leading imported cordial. Known for its creative marketing and innovative promotions, Jägermeister is proud to be a part of the music scene and an active supporter of up-and-coming musicians. Jägermeister is imported by Sidney Frank Importing Co., Inc. of New Rochelle, NY who encourages all those 21 and over to drink responsibly.

*Must be 21 or over to be eligible for prizes. Giveaways and raffle prizes are subject to state and local laws and are not available in California and may not be available at other shows.

Skinny Nutritional Corp Announces Agreement with Anheuser-Busch Distributor Earl Gaudio & Son, Inc.

Skinny Nutritional Corp. (OTC:BB SKNY) today announced the company has entered an agreement with Earl Gaudio & Son (Danville, IL.), an Anheuser-Busch distributor, who will begin distributing Skinny Water® in parts of southern Illinois. Skinny Nutritional's appetite-suppressing flavored fitness water, Skinny Water ®, will be hitting non-alcoholic and beer retailers, bars, and restaurant shelves in Illinois starting today. The agreement reflects Skinny Nutritional's response to consumer demand for Skinny Water ®, which follows Skinny Water's successful launch through a major National retailer.

"Working with Earl Gaudio & Son marks an important milestone for Skinny," said Don McDonald, President and CEO of Skinny Nutritional. "This is the first of many relationships that we anticipate with beer distributors across the country. It is a strategic move for Skinny's distribution, because beer distributors are increasingly looking to leverage the growing health and wellness industry, and ship more non-alcoholic premium products. Skinny Water is an ideal product for any distributor looking to expand their market."

A Georgetown University Medical Center study found that drinking Skinny Water helps dieters lose three times more weight than diet and exercise alone. The study revealed Super CitriMax ® and ChromeMate ®, Skinny Water's two active ingredients, are proven to curb hunger and maintain healthy blood sugar levels and normal metabolism.

Skinny Water ® contains the fewest calories of any popular enhanced beverages. Dieters are recommended to drink three bottles of Skinny Water ® each day, 30 to 60 minutes before each meal, to help feel full and eat less. Skinny is available in three fruity flavors-raspberry, lemon, and peach. When consuming three bottles daily, Skinny Water provides almost 50 percent of the U.S. Recommended Daily Intake of calcium, and 27 percent of the U.S. Recommended Daily Intake of potassium in each 16.9 oz. bottle.

"The category of functional waters and wellness beverages is rapidly growing as consumers become more focused on better health practices," says Eric Gaudio, General Manager of Earl Gaudio & Son. "Offering Skinny Water is a great way to meet consumer demand, and attract new customers who are concerned about health and fitness. Anyone with an active lifestyle and a focus on fitness will be attracted to Skinny Water, and we'll be the ones to supply it."

ABOUT SKINNY NUTRITIONAL CORP.
Skinny Nutritional develops, acquires, and distributes lifestyle and consumer products that capitalize on emerging trends in the health and wellness industry. Headquartered in Bala Cynwyd, Pa., the company is the exclusive worldwide distributor of Skinny Water®, a flavored fitness water and appetite suppressant. Skinny Water ® is the first flavored water in the market that contains two key ingredients, Super CitriMax® and ChromeMate®, which have been clinically proven to aid in weight loss. Skinny Nutritional will also be launching Skinny Tea®, Skinny Shakes®, and other Skinny branded beverages this Fall. For more information, visit www.SkinnyCo.com.

ABOUT EARL GAUDIO & SON, INC.
Earl Gaudio & Son, Inc., an Anheuser-Busch distributor, started in 1904 and has been family owned for four generations. The company's mission is to provide quality products and service to people of the following Illinois counties: Vermilion, Edgar, Iroqouis, Clark, Douglas and Champaign and the Indiana Counties of: Vermillion, Warren and Fountain.

FoodCuber

It's a unique new kitchen tool with the
perfect combination of "gadget" and "storage." FoodCuber is an
innovative and simple way to pre-portion and store food in one
easy step. FoodCubers are cubing trays that let you store food
in the portions you use most often -- namely 1/4 cup to 2 cups.

"There really aren't any other one-step 'portion and store'
systems like it in the market," says FoodCuber Inventor and
President Lisa Brock. " Of the few options on the market, they
either only offer tiny portions for newborn baby food or they
lack multiple compartments allowing you to create and store
multiple portions in such a simple way." In recent years, bulk
packaging and family-sized portions have given way to the single
serving and "let-everyone-have-just-what-they-want" mindset.
That and our country's burgeoning obesity problem have put
portion control at the forefront for many consumers.

FoodCuber's patent pending trays allows for creation of
recipe-ready portions of favorite foods. Simply prepare food for
storage, fill the "cubes", pop on a lid and store in the
freezer, fridge or cupboard. Each tray is designed with a "fill"
and "half-fill" line to give you two useful, easy-to-view
measurements per tray. There are currently three sizes of
FoodCuber trays available - 1/2 cup, 1 cup and 2 cup. Each tray
is similar in dimension to a standard ice cube tray and each
holds a total of 32 oz of food. The FoodCuber includes an extra
deep-grooved lid and heavyweight polypropylene that ensures an
air and odor-tight seal to keep food fresher. The lids are fully
interchangeable and both trays and lids are freezer and
dishwasher safe.

The FoodCuber is ideal for many uses, including:

"Understanding what a healthy portion is and having a tool to
help us quickly and easily keep our portions reasonable fits in
with our desire to get back to eating right," says Brock. "In
addition to helping us make more efficient use of our time in
the kitchen, FoodCubers are ready to help us all get a grip on
what a portion size should be."

Unlike many other plastic food-related products, FoodCubers are
manufactured in the United States. So there are no concerns with
sub-standard or even harmful manufacturing from overseas such as
those that have been in the news in recent weeks.

FoodCubers sell for $7.49 for one tray or as a set of each of
the three trays for $19.95. They are available online at
www.foodcuber.com and through a growing number of retailers who
can be found under the Store Locator link online.

L A Weight Loss Puts 1300 Journalists to the Test

More than 1,300 journalists across America received "Sweet News" today in a surprise package with over a dozen delicious brownies inside, hand-baked by a professional pastry chef. Their challenge: to see if they can tell which brownies were made with Controltrim, a revolutionary new fat replacement developed by the U.S.D.A., available exclusively at L A Weight Loss, that replaces fat and calories, but not flavor. The results of the Controltrim Challenge will be provided exclusively to participating reporters.

As part of Controltrim's national launch this week, L A Weight Loss, with 450 centers nationwide, is putting 20,800 brownies on the line, because taste buds don't lie! The brownies baked with Controltrim have 36 percent less fat, fewer calories, and 100 percent great flavor. Indeed, foods prepared with Controltrim reduce fat and add bulk when cooking and baking-all without side effects or sacrificing taste, moisture, or texture.

"Controltrim, which was developed by the U.S.D.A., is an important nutritional advancement for Americans," says Harold Katz, weight loss industry pioneer, and CEO of L A Weight Loss Centers. "We're confident foods prepared with Controltrim taste great, while reducing fat. That's why we are giving 1,300 reporters across the country the opportunity to take the Controltrim Challenge. Can America's most trusted palates tell the difference?"

Dieters are recommended to replace portions of fats and oils with Controltrim powder along with the L A Weight Loss menu plan to promote healthy appetite management and gain heart healthy benefits. Controltrim can replace up to 50 percent of the fat in baked goods, salad dressings, desserts, snacks, and beverages when used as an ingredient in recipes. Because it is made from 100 percent whole oat bran, Controltrim contains healthy beta-glucans. Each gram of Controltrim has only four calories.

Controltrim is used as a fat replacement powder by adding it into a baking ingredient in place of a portion of butter, cream cheese, oil, or mayonnaise. Controltrim can replace up to half the oil or butter in a cake, reducing calories without giving up taste or texture. The product's ability to absorb and hold moisture gives cookies, cakes, and pies the same home-baked goodness that fat provides-without the calories or health risks.

Ring in 2008 with Hpnotiq

Ring in 2008 with Hpnotiq’s Ball Drop or the festive Auld Lang Syne. You can even drink your Resolution or keep things simple with the classic Bubbles ‘n Blue (a favorite of Mandy Moore, Ana Ortiz, Justin Timberlake, Victoria Beckham, etc.). Or you can get creative and cultural and serve the Bonne Annee which pays homage to their native France. Anyway you pour it, adding Hpnotiq to your party will sure to keep the bubbles flowing well into the New Year!

HPNOTIQ’s Bonne Annee
2 oz. HPNOTIQ
2 oz. Champagne
1 oz. Chambord®
Pour chilled HPNOTIQ and Champagne into a Champagne flute. Slowly add Chambord. Garnish with cherries.

The Ball Drop
1 1/2 oz. HPNOTIQ
1 1/2 oz. white cranberry juice
Champagne
Pour chilled HPNOTIQ, white cranberry juice and Champagne into a Champagne flute. Garnish with a cranberry or a strawberry.

Bubbles ‘n Blue
2 oz. HPNOTIQ
2 oz. Champagne
Pour chilled Hpnotiq and Champagne into a champagne flute.

HPNOTIQ’s Resolution
2 oz. HPNOTIQ
1 oz. lemoncello
1 oz. Champagne
Splash of lime juice
Pour chilled HPNOTIQ, lemoncello and Champagne into a Champagne flute. Add a splash of lime juice. Garnish with a lemon twist.

Auld Lang Syne
2 oz. HPNOTIQ
2 oz. Champagne
Splash of Grenadine
Pour chilled HPNOTIQ and Champagne into a Champagne flute. Slowly add a touch of grenadine. Garnish with a strawberry.

Dreamy Bellini
2 oz. HPNOTIQ
1 oz. peach schnapps
1 oz. Champagne
Pour HPNOTIQ and peach schnapps into a Champagne flute. Top with Champagne. Garnish with a peach slice.

HPNOTIQ Heaven
½ oz. HPNOTIQ
½ oz. super premium gin
1/4 oz. amaretto
Splash of Prosecco
Pour chilled gin, HPNOTIQ, and amaretto into a Champagne flute. Top with the prosecco, and stir just to mix. Garnish with a lemon twist.

The New Years Day
1/2 oz. HPNOTIQ
1/2 oz. super premium vodka
1 oz. orange juice
Top with Champagne
Shake with ice, strain into a martini glass. Garnish with a flaming orange peel.

The Kosher Billionaire's Secret Recipe

Kosher food has gotten a makeover - it's not only for Jewish people anymore, and it's no longer your grandparents kosher food - it can be healthy, tasty, gourmet, invigorating - even romantic.

The new book, The Kosher Billionaire's Secret Recipe (Beyond Words, October 2007) by Stacy Cohen, offers an enticing glimpse into the nuveau Kosher lifestyle, with over 50 mouthwatering recipes from a dozen different nations and cultures - that observe all the kosher laws. The book also shares the experiences of a kosher billionaire and contains captivating stories of her global jet setting, beautiful photos that highlight her glamorous lifestyle, and recipes that'll have you saying, I can't believe it's Kosher!

Cohen is a billionaire philanthropist, lifestyle guru, actress (formerly a guest star on Baywatch and a guest on The Tonight Show With Jay Leno), and more. Stacy has married a kosher diet with glamorous foods from around the world, and says "You can enjoy luscious foods and wines, and all of the things you love, while staying healthy, spiritual, and maintaining or even losing weight." It describes how she discovered a Kosher lifestyle that changed her life, and it shares gourmet recipes that she has discovered while jet setting around the world from Paris to Japan.

In the book, and in an interview, Stacy discusses:

• How gourmet dishes, creative substitution, and exotic foods are making kosher a delicious way to live
• The ways in which a kosher lifestyle can help you embrace a sexy spirituality
• Why many people who aren't Jewish are starting to enjoy kosher food
• What it's like to be a global jet setter and still find a way to maintain a healthy and tasty kosher diet
• Stories of joking with Jay Leno, mingling with Donatella Versace, acting with Danny Glover, and displaying her assets on Baywatch
• Glamorous tales of meeting royalty, enjoying luxurious vacations from Fiji to the Italian Riviera, and sumptuous feasts served on a private terrace overlooking the 8th Arrondissement in Paris
• Innovative recipes and dishes that include: eggplant burger with parmesan cream sauce, stuffed cabbage with chanterelles, ricotta and parmesan, vegetable broth with artichoke croutons - and amazing desserts you won't believe!

"The Kosher Billionaire's Secret Recipe is my revolutionary new and innovative program, pairing delicious kosher food with great health and a sexy, jet setting lifestyle", says Stacy. "It shows that you can feel amazing and look great, while enjoying more than 50 mouthwatering Kosher recipes and delectable desserts never before available anywhere."

Parents Invited to Trade Candy Wrappers for Yogurt

YoCrunch, the crunchy yogurt mix-in pioneer, is introducing a clever new promotion designed to help parents transition their kids from candy to a more healthy balanced diet with yogurt once the indulgence of Halloween is over.

For up to two weeks following Halloween (which this year falls on Wednesday, October 31), parents can send any candy wrappers which their kids have earned trick or treating (limit one submission per household) to YoCrunch and be rewarded with a coupon good for any YoCrunch product. These include:


· The Core Line – Available in Vanilla, topped with Oreo®, Butterfinger®, Reese’s Pieces®, Nestle® Crunch® or M&M’s®; Strawberry topped with Nestle® Crunch or 100% natural lowfat granola; and Bueberry, Mixed Fruit, Raspberry, Peach and Strawberry Banana topped with 100% natural lowfat granola.

· YoCrunch Naturals Yogurt: All-natural lowfat yogurt featuring crunchy toppings such as Back To Nature® Granola and Sunspire® Dark Chocolate Baking Chips; which also has multiple probiotic strains, live active Acidophilus and Bifidus cultures, is sweetened with natural sugar, and is produced with milk that does not have added synthetic growth hormones. Flavors include: Strawberry topped with Back to Nature® Granola or Sunspire® Baking Chips; Strawberry Banana, Blueberry and Mixed Berry yogurt topped with Back to Nature® Granola.

Consumers interested in participating in the new Halloween promotion can send their children’s candy wrappers to:

Janet Kim
YoCrunch
9507 Santa Monica Blvd., Suite 300
Beverly Hills, CA 90210

All of YoCrunch’s lowfat yogurt products contain live and active cultures perfect for digestion and replete with a compelling mix of health benefits. Best of all, YoCrunch represents one of the few products on the market which offers the great taste of crunchy mix-ins and delectable yogurt which kids crave along with the nutritional value parents crave.

Please visit www.yocrunch.com for more information and let me know if you’d like to chat with one of the executives at YoCrunch about this unusual promotion and YoCrunch’s history of creating products that appeal to the entire family.

You CAN Eat That! Awesome Food for Kids with Diabetes

Having a child with diabetes creates a 24/7 challenge for parents and caregivers that can be stressful and demanding. As difficult as insulin injections, blood tests, and medical exams can be on a child with diabetes, the fact is that providing meals and snacks everyday that are nutritious and appealing to a child’s developing taste buds poses one of the most difficult and ongoing challenges. Nutritionist Robyn Webb’s new cookbook, You CAN Eat That! Awesome Food for Kids with Diabetes (Cleveland Clinic Press; 2007) provides easy solutions with delicious recipes accompanied by beautiful photography, nutritional analysis and professional guidance that helps parents, caregivers and kids successfully live and deal with a diabetes diagnosis.

You CAN Eat That! features:

Understanding Diabetes Management for Kids
Carbohydrates: Friends or Foes?
How to Plan Meals
How to Prevent Low Blood Sugar
Awesome Recipes
The Lunch Box
After-School Snacks
Picnics and Parties
You’ll never have to say, “You can’t eat that!” to your kids again after you’ve tried the recipes and tips in this book. Recipes like Light as a Feather Apple Fritters, Lazy Light Lasagna Roll-Ups, Southwestern Firecracker Chicken and Super Appealing Banana Sundaes are colorful, healthy and so delicious that kids will actually love to eat foods that are truly good for them. Webb offers ideas for home, lunch boxes, after-school snacks, sweets and treats, picnics, parties and more. Living with diabetes is hard enough. You CAN Eat That! makes living with diabetes a little sweeter and easier.

*Sample Pages & Recipes:
Light as a Feather Apple Fritters - http://www.electricpressrelease.com/releases/2007/sept-oct/pdf/LIGHT-AS-A-FEATHER%20APPLE%20FRITTERS.pdf
Lazy Light Lasagna Roll-Up - http://www.electricpressrelease.com/releases/2007/sept-oct/pdf/LAZY%20LIGHT%20LASAGNA%20ROLL-UPS.pdf
Southwestern Firecracker Chicken - http://www.electricpressrelease.com/releases/2007/sept-oct/pdf/SOUTHWESTERN%20FIRECRACKER%20CHICKEN.pdf
Super Appealing Banana Sundaes - http://www.electricpressrelease.com/releases/2007/sept-oct/pdf/SUPER-APPEALING%20BANANA%20SUNDAES.pdf

About the Author
Award-winning nutritionist, cookbook author, and teacher Robyn Webb is a passionate advocate of cooking well and eating wisely. Her interest and expertise in nutrition have led to her extensive work with the American Diabetes Association (ADA). Combining culinary talents with hard scientific data, Robyn has devoted her energies to educating people with diabetes about how to facilitate the daily challenge of managing their disease through creative, healthful meal planning. She is the associate editor of the award-winning Forecast magazine published by the ADA where her column Healthy Eating is read by more than a half million people every month. Read more about Robyn Webb at http://www.RobynWebb.com

More about Cleveland Clinic Press
The mission of Cleveland Clinic Press is to increase health literacy and dispel myths and misinformation about medicine, health care, and treatment. The Press publishes nonfiction consumer books for the medical, health, nutrition, and exercise markets, providing the most useful and authoritative information vetted by the experts of Cleveland Clinic.

Cleveland Clinic Press’ books are for patients, families, parents of children with health problems, and the children themselves. Their authors include leading authorities from Cleveland Clinic as well as a diverse list of experts drawn from other medical and health institutions whose research and treatment breakthroughs have helped countless people.
For more information, visit the Press website at http://clevelandclinicpress.org/

You CAN Eat That! Awesome Food for Kids with Diabetes (Cleveland Clinic Press; 2007)
by Robyn Webb, MS
ISBN: 978-1-59624-029-2
$19.95/trade paperback

Liz Lovely Releases First Organic, Fair Trade, Vegan Cookies

Liz Lovely Inc, a Vermont-based, nationally distributed cookie maker has re-released their entire line of cookies as Certified Organic, Certified Fair Trade and Certified Vegan. This is the first nationally distributed product in this segment to acquire all three certifications. The suggested retail price of the cookies has not changed: $3.99 to $4.39 for "2 big ones".

"The wizards at Liz Lovely made my favorite cookies even better! They’re now Certified Organic and Fair Trade Certified. And at the same price…wow!" remarked Clem Nilan, Director of Purchasing for City Market, a downtown cooperative grocer in Burlington, Vermont.

While many natural foods companies look outside their business for recipe formulation and manufacturing resources, Liz Holtz, president and founder of Liz Lovely, does not subscribe to this philosophy. According to Liz, "We have an artisan philosophy. Everything is made from scratch in our own bakery, not in some giant contracted food factory." She added, "We’re extremely excited about the new organic recipes. They’re uncompromising in flavor and in their commitment to social responsibility."

According to Dan Holtz, Liz Lovely’s vice president of sales, "Customer demand for Organic and Fair Trade products is huge, and still growing. We’re first-to-market with these certifications, and it was not easy to achieve all three certifications. Our new recipe uses only sustainably harvested organic palm fruit oil in place of the processed egg and butter substitutes we were using previously. It’s also important to note that, unlike palm kernel oil, palm fruit oil is heart-healthy and 100% free of trans-fat."

Liz Lovely partnered with the Vermont chapter of the Northeast Organic Farmers Association and TransFair USA to identify available ingredients, setup audit trail systems, and prepare the business for Organic and Fair Trade certification with the respective organizations. Liz Lovely has been Certified Vegan by Vegan Action since their inception in 2003.


Liz Lovely, Inc. bakes and distributes Certified Organic, Fair Trade Certified, Certified Vegan cookies to leading natural foods retailers throughout the country. Cookies include Cowboy, Cowgirl, Peanut Butter, Ginger Snapdragon and Macadamia Mountain. Liz Lovely also sells eco-friendly baked goods and gift baskets for consumers, corporate giving, and events directly from their website. The company’s socially responsible mission is summed up in their tagline, Baking a DifferenceTM. Liz Lovely was founded in 2003 by high school sweethearts Liz and Dan Holtz and is located in the Green Mountains of Vermont. For more about Liz Lovely, visit www.lizlovely.com

Quantum Foods Names Chief Operating Officer

Quantum Foods LLC one of the world’s largest and most technologically advanced providers of portion-controlled steaks and multiple proteins announced today that George A. Chivari was named Chief Operating Officer (COO). Chivari will be responsible for managing Quantum Foods Global Product Operations and report to Edward Bleka, founder and Chief Executive Officer (CEO)

“We are delighted to announce the appointment of George Chivari. His extensive experience in the food industry and proven record of operating leadership make him an ideal match for Quantum Foods,” Bleka said. “The addition of Chivari to the Quantum Foods management team will further enhance our ability to adapt to a constantly changing food industry marketplace and strategically position the Company for future growth,” he said.

Chivari has more than 30 years of diverse food industry experience. Prior to joining Quantum Foods he was President and Chief Executive Officer (CEO) of Coleman Natural Foods headquartered in Golden, Colorado. He was also the former President and Chief Executive Officer (CEO) of the Parmalat Bakery Group North America. Chivari served as a Corporate Vice President of Sara Lee Corporation and Chief Executive Officer (CEO) of the Sara Lee Branded Foods Group. He held various executive positions with Sara Lee and other leading food companies including General Foods, Oscar Mayer and Frito-Lay.

“I am very excited to join Quantum Foods, a company that is well-recognized and respected for being committed to the highest quality standards for all its protein products and for constantly seeking new ways to bring its customers greater value, quality and service,” Chivari said. “I look forward to mobilizing our talented resources and capabilities to further grow our business and even better serve our customers,” he said.

Chivari earned a Bachelor of Science from the University of Illinois and a Masters of Business Administration from Northern Illinois University. He resides in Glen Ellyn, Illinois.

About Quantum Foods LLC

Quantum Foods LLC headquartered in Bolingbrook, IL is one of the world’s largest and most technologically advanced providers of portion-controlled steaks and multiple proteins. Founded in 1990 as a hand-cut butcher operation, today Quantum Foods is recognized among the top 25 suppliers in all protein categories and it is the fourth largest supplier to the U.S. military. Additional information about Quantum Foods can be obtained by visiting its website at: www.quantumfoods.com.

Unexpected Resurgence of Marrow Spoon Sales

Maybe it's because Osso Buco has suddenly become a more popular dish.
Maybe it's because more people have developed a taste for marrow.
Maybe it's because of marrow's "french paradox" health benefits.
Who knows...but all of a sudden we're selling a lot more Marrow Spoons in
a month than we used to sell in a year.

Twenty five years ago (in "The New York Times" of May 12, 1982 - see below)
Pierre Franey wrote a story about our utensil. Since we really can't add
anything worthwhile to his report we are reproducing it here.

Marrow Spoons are 9.5" long and triple plated.
cost is $43.00 each / $475 per dozen
Available from Savoir Vivre Utensils

___________

In Victorian times marrow bones were cooked and served in starched napkins with long silver spoons to scoop out the marrow. Not many Americans are famil¬iar with this delicacy, which was popular at grander dinner parties at the turn of the century. These days butchers in many neighborhoods give the bones away and people use them for stock or for flavoring soups or give them to their dogs.

A long silver spoon to scoop out marrow, similar to those the Victo¬rians used, is on the market. Made in Sheffield, where the best British silverware is produced, it has rounded indentations at each end, a small one for narrower bones and a larger one for osso buco or the bigger beef bones.

Such a spoon was first encountered in Italy at a restaurant famous for osso buco, stewed veal shank, one of the glories of Italian cooking. The bones were sawed into large pieces, stewed in a rich, dark sauce and served with a golden risotto A la Milanese, the famous rice dish flavored with saffron.

The marrow spoons, which had been placed next to the plates, were baffling. Although I had often eaten marrow in France, I had never come across such spoons before; in France we used demitasse spoons.

Since then I have enjoyed marrow with hot buttered toast and sprinkled with black pepper, or mixed with fine herbs and spread on the toast. Marrow can also be spread on steaks for steak bordelaise or simply mixed with chopped shallots and butter and placed on top.

The bones should be soaked overnight in water so that the blood runs out and the marrow is whitened; if the bones are not soaked the marrow darkens when cooked. Then the bones can be wrapped in foil and baked in the oven for about 45 minutes. The spoon should be used for scooping the marrow out of the center while it is hot; otherwise the marrow congeals and becomes unpleasant.

The spoons can also be used for eating marrow with pot-au-feu. Have the bones cut a couple of inches long and simmer them with the other meats. Cooked vegetables - carrots, turnips, onions, cabbage, potatoes and leeks - can be arranged on a large heated serving platter with beef brisket, chicken and garlic sausage. The spoon can be used either for tak¬ing the marrow out of the bones as you serve them or for eating individually. The advantage of having individual spoons is that the marrow can remain in the bone - which keeps it warm - and eaten little by little.

Sometimes the marrow leaks out when the bones are cooked. You can prevent this by wrapping them in cheesecloth first.
For osso buco the meat should be cooked long enough so that it is nicely browned. The sauce should be dark and thick and flavored with spices, tomatoes and the zest of lemon or orange.

The spoons, long and sleekly designed, are most attractive. They are expensive but make an unusual present. Once as common in the well-equipped dining room as silver grape scissors, candelabra and fingerbowls, they suddenly and unaccountably dropped out of fashion. For those who love marrow they are the perfect tool.

Pierre Franey

Two New “Delicious” Titles from Alpha Books

College students are all too familiar with the "freshman 15." Eating healthy is a challenge for everyone, and dorm food and late night take-out are the biggest culprits for gaining weight and losing energy. Shelly Vaughan James' The Complete Idiot's Guide to the College Diet Cookbook offers instruction on reading food labels and serves up easy, mouth-watering meals that students can make quickly with the minimal equipment available in an apartment or dorm. The healthy, tasty meals, snacks, and desserts featured in this guide provide a great alternative to restaurants or prepared foods.

The Complete Idiot's Guide to the College Diet Cookbook
ISBN: 9781592576807, $16.95, September
Author: Shelly Vaughan James, St. Clairsville, OH

For many, fond memories of Mom's home cooking are enough to start the stomach growling and the mouth watering. The Complete Idiot's Guide to Comfort Food serves up a hearty helping of tasty, soul-soothing recipes to curb just about every craving for comfort food. Packed with more than 300 tasty recipes for everything from casseroles to cookies, the book features both all-time family favorites as well as new tricks that readers will want to pass along for generations to come. Recipes for breakfast, lunch, dinner, dessert, appetizers and snacks are included.

The Complete Idiot's Guide to Comfort Food
ISBN: 9781592576333, $16.95, September
Author: Leslie Bilderback, CMB, South Pasedena, CA

Eerie Halloween Getaways Include Haunted Prison, Theater, Other Experiences

Mansfield, Ohio is the place for truly unusual and spooky Halloween escapes. From a haunted prison, to a live play telling the creepy story of a real local character accused of murder and autumn hayrides, visitors can find information on all these attractions online at www.mansfieldtourism.com or by calling (800) 642-8282.

The Ohio State Reformatory Historic Site, once a working prison, and the site for several blockbuster movies, including “The Shawshank Redemption” and “Air Force One,” is now a well-known tourism attraction. This year, the Reformatory will offer “The Night ‘They’ Came Home” Haunted Prison Experience. Billed as one of the scariest places in the Midwest, the event features the longest haunted cellblock ever and loads of ghosts, demons and creepy characters brought to life via live actors, Hollywood special effects and high-tech scare devices. The Haunted Prison Experience runs September 28 through October 31, Thursdays, 7-11 p.m.; Fridays and Saturdays, 7 p.m.-midnight; and Sundays, 7-10 p.m., Admission is $15 and the tour is not recommended for children under 10. The Haunted Prison is the perfect addition to Mansfield’s all-inclusive getaway packages, which start at just $59 and include overnight accommodations, a meal voucher and attractions.

“There many are documented cases of paranormal activity at the Ohio State Reformatory,” said Mansfield/Richland County Convention and Visitors Bureau President Lee Tasseff. “Groups of professional and amateur ‘ghost hunters,’ and even a crew from the Sci-Fi Channel, have spent many nights at the prison recording what they report as unexplained encounters with ghosts and spirits.”

Just a few miles away, “The Undead Haunted Experience” takes place in an old department store, where an abandoned secret government lab is reputed to lie beneath a modern mall. Experiments of the late 1950s said to have gone haywire. The store was sealed and forgotten for decades until renovations unleashed bizarre human and insect mutations and rampaging zombies. Tickets are $12. “The Undead” runs concurrently with the Haunted Prison dates and times.

Eerie music sets the mood at Malabar Farm State Park, the former home of Pulitzer Prize-winning author and screenwriter Louis Bromfield and the site where Humphrey Bogart and Lauren Bacall were married. Malabar Farm and Mansfield Playhouse present “The Ceely Rose Story,” a live play that tells the story of Ceely Rose, accused of a ghostly triple murder that took place near Malabar in 1896. The show runs Oct. 12-14 and Oct. 19-21 in the farm’s restored 1896 timber frame barn. Tickets are $30 per person, and include a chicken and ribs barbecue picnic dinner and the live performance. Friday and Saturday dinner is at 5:00 p.m. and performances begin 6:00 p.m. Sunday Matinees dinner begins at 2:00 pm, with performances beginning at 3:00 p.m.

Travelers can take advantage of specially designed affordable getaway packages when planning to experience Mansfield’s Halloween activities. For more information or to book a getaway, consumers can visit www.mansfieldtourism.com or (800) 642-8282.

Latkes To Go

Latkes, or potato pancakes have gone from the deli counter -- to delish gourmet hors d'oeuvres served with delicacies such as caviar and salmon!

Thought you'd have interest in Linda's Gourmet Latkes, a new line of mouthwatering latkes "to go." They taste like grandma made them and arrive at your doorstep on ice in full size or bite size. Some of our favorite yummy ideas to dress up an old Jewish fave include:

-Latkes with sour cream and caviar

-Latkes topped with a fresh fragrant salad of tomatoes, herbs, and olive oil

-Latkes with a yogurt-mint topping

-Latkes with smoked salmon

Linda's Gourmet Latkes was founded by Linda Hausberg- a savvy cook who, who at the urging of friends and family decided to share her secret recipe with the rest of the world. Available at select gourmet stores and online -$12.99 and up.
More info at: www.lindasgourmetlatkes.com

King Corn: New Film Dramatically Portrays the Impact of Corn

America has become one nation under corn, with each of us consuming more than a ton every year in the form of soda, fast food, and thousands of household food staples. As nearly 100 million acres of corn will be planted this year, a new film, King Corn, examines the serious consequences of corn overproduction in the U.S., including the rise in obesity and diabetes, the loss of family farms and the dramatic impact on rural communities across the Midwest. The film highlights these issues as Congress is set to debate the 2007 Farm Bill, a timely opportunity to change what our tax dollars subsidize and what we eat. King Corn is SiCKO meets Super Size Me—an unexpected and entertaining ride through the American food system.

High fructose corn syrup (HFCS) makes America’s sodas sweet, corn-fed beef makes our burgers fat, and corn oil crisps our fries. Before you drink another corn-sweetened soda, King Corn is food for thought. Director and producer Aaron Woolf follows best friends and co-producers Ian Cheney and Curt Ellis as they grow an acre of commercial corn in a tiny town in the heart of Iowa and attempt to trace its fate from seed to supermarket, only to find dismaying facts about the American fast-food empire’s secret ingredient.

As Ian and Curt find out, their junk food generation has grown up eating so much corn that when they test their own hair, it’s actually made of the stuff. Their journey uncovers commercial corn’s disturbing path to our diet, from genetically modified seeds and chemically processed corn syrup to a bumper crop of obesity and diabetes—and how our tax dollars pay farmers to grow the crop that’s making us sick. From their one acre, Ian and Curt harvest enough corn to make 57,348 sodas, 3,894 burgers or 6,726 boxes of corn flakes.

American consumption of HFCS has dramatically increased over the past forty years: In 1970, Americans consumed an average of 0.6 pounds of HFCS a year. This year, we will each gulp down an astonishing average of 73.5 pounds of HFCS per person; nearly 70 percent of it sweetens our soda, the number one beverage consumed by Americans. At the same time, fully two-thirds of us—66 percent of Americans—are classified as overweight or obese, up from 47.7 percent in 1971.

In addition, the nation’s most planted, processed, and subsidized crop has serious implications for the health of America’s family farms. Large corporate farms are eagerly snatching up small farms that can no longer compete in a subsidy-driven world of razor-thin margins, leading the total number of farms in the U.S. to plummet from approximately 5.5 million in 1947 to around 2 million today. The film clearly shows how the American food system is built on the abundance of corn, perpetuated by a subsidy system that pays huge industrial farms to maximize production: In 2005, federal subsidies spent $9.4 billion in taxpayer money to promote corn far beyond market demand.

Join Ian and Curt as they attempt to make a home-cooked batch of sweetener from their own corn; visit a feedlot with 100,000 cows standing shoulder-to-shoulder in their own waste; and follow soda to its consumption in Brooklyn, where Type II diabetes is ravaging the community.


They also talk to experts close to this disturbing phenomenon:

McDonald’s is King Corn: “If you take a McDonald’s meal, you don’t realize it when you eat it, but you’re eating corn. Beef has been corn-fed. Soda is corn. Even the French fries. Half the calories in the French fries come from the fat they’re fried in, which is liable to be either corn oil or soy oil. So when you’re at McDonald’s, you’re eating Iowa food,” says journalist and author Michael Pollan.

Explosion of Obesity & Diabetes: “We have an explosion of obesity that’s probably the most conspicuous symptom of the nutritional crisis occurring in America, but the obesity’s only just part of it,” says Dr. Walter Willett, Chair, Harvard Department of Nutrition. “In a recent analysis we found that drinking one soda per day on average almost doubled the risk of Type II diabetes compared to only occasionally having a soda beverage or not at all.”

Cheap Food Replaces Family Farms: “Rural America has completely changed. The kind of farm that I grew up on doesn’t exist today…. It used to be a family operation but it’s not anymore. But as a consequence we feed ourselves very cheaply now. You see those tremendous fields of corn out there, corn as far as you can see. That’s the age of plenty…. Well, it’s the basis of our affluence now, the fact that we spend less on food. It’s America’s best-kept secret,” says Dr. Earl Butz, Secretary of Agriculture under Nixon and Ford, who invented the modern subsidies system.

According to author and environmentalist Bill McKibben, “By the end of this movie, you’ll understand an enormous amount about why America is the way it is. Funny, wise, powerful—it’s the other end of the Super Size Me story, and every bit as compelling.”

Presented by Balcony Releasing, a Mosaic Films Production directed and produced by Aaron Woolf, King Corn is planned for national release in the weeks to follow its October 12 premiere in New York. For further markets, release dates, a full press kit and an index of corn’s impact, please visit: www.kingcorn.net

Dads' Parenting Styles May Raise Child's Obesity Risk

Identifying the cause or causes of childhood obesity is becoming a matter of urgency not just in the United States, but also in other developed countries. And one of the contributors to obesity may be youngsters' fathers.

Childhood obesity is growing around the world at an alarming rate. One can hear about it on American, German, or French television. One can read about it in the scientific literature. For example, researchers at the Royal Children's Hospital in Melbourne, Australia, recently found that more than a fifth of Australian preschool children are overweight or obese.

The epidemic is sparking scientific interest in the psychological impact of being overweight on youngsters. and prompting a hunt for causes. Candidates include a superabundance of fast-food restaurants serving gargantuan proportions, not enough exercise, and certain personality and behavior traits (Psychiatric News, September 16, 2005; May 18). And now an Australian study suggests that dads could be contributing to childhood obesity as well.

The study was conducted by Melissa Wake, M.D., an associate professor of community child health at the Royal Children's Hospital in Melbourne, and colleagues. She reported findings at a meeting of the Pediatric Academic Societies in Toronto in May. Results are also in press with Pediatrics.

The study included nearly 5,000 4-year-olds and 5-year-olds and their parents. Fifteen percent of the children were overweight or obese, according to body mass index (BMI) measurements. Forty percent of the mothers and 60 percent of the fathers were themselves overweight or obese, according to BMI measurements.

Mothers and fathers completed scales assessing parental behavior, and depending on what they had reported on the scales, each parent was categorized as having an authoritative, permissive, or disengaged parenting style.

After taking the parents' BMI status into consideration, Wake and her coworkers attempted to see whether there was any relationship between both fathers' and mothers' parenting styles and their children's BMI status. The answer was no regarding mothers, but yes regarding fathers. Those fathers who had a permissive or a disengaged parenting style were significantly more likely to have heavier children than were the fathers who set clear limits.

"This study of a large cross-section of Australian preschoolers has, for the first time, suggested that fathers could be at the front line in preventing early childhood obesity," Wake concluded in a prepared statement. "Mothers are often blamed for their children's obesity, but this study suggests that for more effective prevention, perhaps we should focus on the whole family."

Great Gifts for Foodies

For one-stop shopping featuring fine gourmet items for foodies on the gift list, take a look at www.quelobjet.com. Just a few of the sumptuous treats from France include:

New: Plum Oil -- A specialty oil from southwest France and pressed from seeds of d'agen prune plums, this oil brings an accent to sauces and delicately perfumes vinaigrettes and baked goods with an almond-like aroma. It can be drizzled over entrees, incorporated into marinades, and used as an ingredient in baking, dressings, vinaigrettes and sauces. Plum oil has no trans fats, can be heated to 356° F during frying and is a source of vitamin E. An 8.5 ounce bottle is $25.

New: Tapenade “Petales” Crackers -- These tasty petal-shaped crackers are made from the quintessential Provençal tapenade, which includes pressed olives and other ingredients. They are made at an organic olive orchard and mill in the South of France, and contain no preservatives or colorants. They are delicious with an apéritif, by themselves, or with a dip, used in place of croutons in salads, or as a garnish or with eggs or risotto. The green ones are mild and herbaceous, while the black ones are earthy and salty. A two box set is $15.

New: Chocolate Covered Cherries with Armagnac -- These delicious treats are not the chocolate covered cherries Dad bought Mom at the drugstore in the 1950’s, but instead feature luscious dark chocolate, pitted Morello cherries, Morello cherry liqueur, and Armagnac, with a little plastic stem for handy pick up. A box of 16 is $30.

Assorted Gourmet Salts – Varieties include Butcher Salt, sea salt mixed with rosemary, thyme, sage, and marjoram to bring out the full savory flavor of beef, pork, lamb, and chicken; Gardener Salt, sea salt mixed with garlic, chervil, parsley, and tarragon to flavor vegetables; and Fisherman Salt, sea salt mixed with marjoram, fennel, thyme, chervil, and sage to bring out the full savory flavor of fish and seafood. Each Salt is packaged in a tin-trimmed wooden box and packed in a plastic bag within the box for freshness. A 17.6 ounce box is $20.


Please see the wide variety of beautiful gifts from France at www.quelobjet.com.

Do-it-yourself custom winery is opening in Hyde Park

Tino Vino Vintners, a new, do-it-yourself custom winery is opening in Hyde Park on October 1.

Inspired by her father and grandfather (long-time home winemakers), Mt. Lookout resident Lindsay Valentino (the "tino" in Tino Vino!) wanted to create a winery where people could experience custom winemaking by the batch. Lindsay recruited several friends --including me!--who share her love of wine to create an atmosphere where anyone—novices and connoisseurs alike—can come to enjoy, learn about, and create their own wines to sip or share with family, friends and colleagues.

Tino Vino Vintners features state-of-the-art winemaking facilities where you can make your own custom wines using the same ingredients and equipment used by many of the top wineries in Napa and Sonoma Counties. Select a varietal you like; work hand-in-hand with our winemakers to mix and ferment your wine; even make your own label. The result is truly a customized, personalized wine to savor or share.

See you October 1!

Sauce Spoons: Not Just For The French Anymore

Table settings at fine French restaurants traditionally include a unique utensil used to relish every last drop of the savory sauces that are the hallmark of French cuisine.

In his book “French Lessons,” Peter Mayle
aptly describes this wonderfully-efficient tool as the “genteel” method to convey the sauce from one’s plate to one’s mouth.

Even the “Michelin Guide” will not award its coveted third star unless a restaurant has a refined environment…and each place setting has its own sauce spoon.

More than just a soup spoon with a flattened bowl, the sauce spoon is specifically designed with an ever-so-slightly-raised rim that retains the sauce by capillary action after the “fish” indentation has allowed for the overflow of any excess quantity.

The sauce spoon is not just for the French anymore! Imported by Savoir Vivre, the sauce spoon is now available in the United States to assist gourmets from the Atlantic to Pacific in his and her quest to savor fine sauces to the very last drop.


SAUCE SPOON: Beautifully-crafted in England in heavy silverplate. Baguette style compliments all table patterns. 7.75” long. A necessary component to every table setting. $30 each, $325 per dozen.

BACKGROUND: Savoir Vivre is in the business of finding and importing unusual food-and-wine-related wares for distribution in the United States. Among our items are Marrow Spoons, Champagne Whips, Ebony and Horn Salad Servers, Truffle Serving Sets, Sterling Grape Scissors, Horn Asparagus Servers, and more.

Beer and Food Pairing is Latest Buzz

Just in time for current beer and food buzz, Brewers Publications releases a cookbook focused on teaching consumers the basics of pairing with beer.

The Best of American Beer and Food: Pairing and Cooking with Craft Beer by Lucy Saunders offers recipes andguidance on ways to enjoy the tasty pairings that can be made with today’s beers. From cheese to chocolate and for every course in between, Saunders offers recipes and pairing tips. In addition, she reviews how chefs coast-to-coast are showing-off the taste of beer in regional reviews of malt-infused cuisine.

A veteran observer of the American beer and food scene, Lucy Saunders makes the perfect guide for this timely exploration of beer and food flavor. She is the author of Grilling with Beer and Cooking with Beer as well as beercook.com and grillingwithbeer.com.

The book will be released October 1 with an official coming out during the Great American Beer Festival, October 11-13.

Regional trade groups offer funding assistance to help small companies promote products overseas

In 2007, agricultural exports will set a new record of $78 billion, up $9.3 billion over last year and up $25 billion since 2002. This increase is largely due to the high demand for America’s bulk and value-added food products. As demand rises, four non-profit State Regional Trade Groups (SRTGs), with grant funds from the USDA Foreign Agricultural Service are helping small U.S. food producers and processors establish and expand their market presence in countries around the world.

The SRTGs administer a Branded Program, which reimburses small food and agricultural companies 50% of their costs for many international marketing and promotional endeavors. Eligible activities include: advertising and public relations, exhibiting at international trade shows, point-of-sale materials, package and label modifications, and more. Beginning in September 2007, the SRTGs are accepting applications for funding assistance covering promotional activities in 2008. For more information about applying to the Branded Program, visit the Web sites listed below.

Other activities and resources from the groups include outbound trade missions, inbound buying missions to the U.S., in-store promotions, market research and export education, trade seminars, and hotel and restaurant promotions.

Last year, these SRTGs provided programs and services to over 2,000 company participants. These companies reported actual increased export sales of over $700 million as a result of participating in the SRTG programs

Programs and services offered by the SRTGs are funded through the Market Access Program (MAP) of the USDA’s Foreign Agricultural Service, State Agricultural Promotion Agencies and private industry. To find out more about each organization, please visit their Web site listed below:

State Regional Trade Group
Region - Companies may choose to participate in a region where they source products, have a headquarters, or have a production facility
Contact Information
Food Export Association of the Midwest USA
Midwestern states
www.foodexport.org
Ph. 312.334.9200
Food Export USA – Northeast
Northeastern states
www.foodexportusa.org
Ph. 215.829.9111
Southern U.S. Trade Association (SUSTA)
Southern states
www.susta.org
Ph. 504.568.5986
Western United States Agricultural Trade Association (WUSATA)
Western states
www.wusata.org
Ph. 360.693.3373

Stiletto Vodka to Debut 9-18-07 at Emeril's

On September 18, 2007 at Emeril’s NOLA Restaurant in the historic New Orleans French Quarter, super-premium Stiletto Vodka will make its debut among some of the most illustrious names in the spirits and culinary industry. Master Sommelier, Master of Wine and Author Doug Frost, Tales of the Cocktail founder Ann Rogers and Kansas City chocolatier Christopher Elbow all will attend the black-tie launch event.

�We’ve assembled a group of very talented bartenders from around the country, including New Orleans’ own Lu Brow of the Swizzle Stick Bar,” said Doug Frost. “The guests at NOLA Restaurant will see some great mixologists practice their craft at the debut, and, better yet, taste cocktails made from one of the world’s great vodkas.�

Stiletto Vodka, a super-premium vodka made from the finest Russian wheat and pure Artesian spring water, is available in its original version as well as in natural flavors including chocolate, vanilla and mint. Imported from Kyrgyzstan, Stiletto Vodka is distilled six times and filtered five times by Master Distiller Vladimir Stepanovich.

“We are proud and honored to debut Stiletto Vodka in New Orleans among some of the best in the spirits and culinary industries,” said Teresa Glidewell, co-founder and spokesperson of Stiletto Brands, L.L.C. “Since New Orleans is our company’s home base, it made sense to introduce Stiletto to the New Orleans community first. We are certain New Orleanians, along with the rest of the country, will fall in love with her.”

Chocolatier Christopher Elbow is using Stiletto super-premium vodkas to create delicious signature chocolates that will be given to attendees of the event as well as sent to celebrity chocolate fans such as Oprah Winfrey.

A supporter of social responsibility, Stiletto Brands, L.L.C. donates a portion of the sales from each bottle it sells to charities in which it believes. For each bottle of original Stiletto Vodka sold the company will donate $.25 to support breast cancer research through the Susan G. Komen foundation, and $.25 from the sale of each bottle of the flavored vodkas will support children through The Emeril Lagasse Foundation.

“Stiletto Brands, L.L.C. is unique. We are one of the first woman-owned spirits companies, we have a brand personality unlike any other brand in the market, and we have a strong sense of responsibility to our communities,” Glidewell added. “We are proud of the corporate culture we’ve created. To use an old cliché, we’re more than just a pretty face.”

Gemini Spirits & Wine Company, an affiliate of the Sazerac Company, will manage the importation and national distribution of Stiletto Brands’ products.

About Stiletto Brands, L.L.C.
Established in 2007, Stiletto Brands, L.L.C. is a woman-owned super-premium spirits importer that donates a portion of sales proceeds to charities and foundations supporting women’s and children’s causes. Made from the finest Russian wheat and pure artesian spring water, Stiletto is seductively smooth. Stiletto Vodka is also available in natural flavors, including chocolate, vanilla and mint.

White Tea Chicken Soup is the Perfect Home Remedy for the Winter Ails

Along with winter comes the ominous cold and flu season. For those who aren’t fortunate enough to make it through the season without catching a bug, many will turn to home remedies to help alleviate their symptoms. Home remedies can sometimes make all the difference in the world when nursing oneself back to good health.

Below is a delicious recipe from the Salada Tea Company that combines two common home remedies - - white tea and chicken soup - - for a much tastier option to that lingering cold or flu than cough syrup.

Recent studies have shown that the health benefits of white tea are numerous and that the antioxidants found in white tea help boost the immune system. Named for its silvery whitish appearance, white tea comes from newly formed tea leaves that are hand picked only at certain times of the year and then are dried immediately to preserve the delicate flavor. Studies indicate that compared to other teas, white tea contains even higher amounts of flavonoid antioxidants.

Healthy White Tea Chicken Soup
Serves 8 – 10

Ingredients:

· 2 to 3 pounds trimmed chicken breast
· 2 (14 ounce) cans reduced sodium chicken broth or vegetable broth
· 4 ½ cups brewed Salada 100% White Tea
· 4 to 5 chopped carrots (or one can, drained)
· 1 chopped onion
· 3 to 4 chopped celery stalks
· 1/2 pound string beans (or one can, drained)
· 1 cup corn or 1 can corn, drained
· 1 (14.5 ounce) can diced tomatoes
· 1 chopped green pepper
· 1/2 tsp oregano
· 1/2 tsp basil
· 1/4 tsp sage
· 1 small bunch of parsley
· 1 tsp pepper
· 1 tsp garlic
· 2 cup whole wheat pasta (optional)


Method

1. Cut chicken into small bite-sized cubes. Boil in medium pan until cooked thoroughly. Pour off water; remove from heat and allow to cool.

2. In a large stock pot, combine broth, brewed white tea, carrots, celery, string beans, corn, undrained diced tomatoes, green pepper, and spices. Let cook on simmer to medium for about 2 to 3 hours or until vegetables are tender. A ½ hour prior to serving, add chicken and pasta, cover and allow to cook for at least 25 minutes.

For more information and recipes, visit the tea resource web site at www.greentea.com.

OU Calls on Domestic Airlines to Provide Kosher Meals & Snacks For Sale on Board

In its role as “the premier source for all kosher needs,” and in response to complaints by travelers that kosher food is no longer an option on domestic flights, the Orthodox Union Kosher Division today called on eight major domestic airlines to make kosher meals and snacks available for purchase on their flights, just as the airlines offered a kosher option when meals were included in the cost of a ticket. Since the airlines stopped providing the free meals, kosher passengers either must bring meals on board with them, or have nothing to eat on flights, even those of transcontinental length.

The airlines contacted are American, Continental, Delta, JetBlue, Northwest, Southwest, United and US Airways.

The OU has volunteered to work closely with the airlines in making the kosher food available, including providing the carriers with the names and pertinent information about OU certified caterers and snack manufacturers that could supply their planes.

In a letter to Vice Presidents for Food Services and other company officials, Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President for Communications and Marketing of OU Kosher, noted that for decades, the OU has provided “reliable kosher certification of airline meals and snacks.” He added, “As the world’s largest and most respected kosher certification agency, the Orthodox Union certifies more than 400,000 products manufactured in 6,000 plants around the world. It is our symbol, the OU, that you see on so many consumer products in supermarkets today.”

Rabbi Safran noted in his letter, “Recently, many consumers, who are frequent airline travelers, approached us to see if we can find a way to make kosher certified meals and snacks available for purchase on those routes where this is the only option. We are well aware,” he added, “of the financial considerations that have made this policy so prevalent. But kosher consumers, who are equally willing to purchase food items, have been left with no option, as kosher meals and snacks are not available on your airline.”

“The OU seeks to share its expertise with you in order to assure that all passengers are truly able to equally enjoy meals or snacks on your airline,” Rabbi Safran wrote.

In an interview, Rabbi Safran noted that kosher flyers must prepare or purchase food before leaving for the airport, pass it through security where it is
x-rayed, and bring it on board with the rest of their carry-on belongings, while non-kosher passengers have no such requirements. “It puzzles me why the airlines, which for so many years routinely provided kosher meals as an option – along with vegetarian and other special needs – eliminated kosher when they established the policy of on- board food purchase. But now is their opportunity to make up for this oversight, and the Orthodox Union will do everything possible to assist them in meeting the needs of the kosher passenger,” he declared.

Rabbi Menachem Genack, CEO of OU Kosher, expressed his belief that given the growing popularity of kosher products among non-Jews – particularly products carrying the OU symbol – that providing kosher food would satisfy a wide range of passengers. “The kosher market is enormous, it is expanding by 15 percent every year, and much of this growth is fueled by those who are not Jewish, but who purchase kosher food because of its high quality and its iconic brand names. Kosher at 35,000 feet will be every bit as popular as kosher in the supermarket,” Rabbi Genack said.

A Gourmet Boost For the New Year

Coffee lovers rejoice! Caffe D'Amore, an international leader in the gourmet coffee industry, introduces RoBoosto, a new caffeine fortified Italian energy latte. The RoBoosto mix contains a caffeine content of 150 mg per 1 oz of mix and over three times more caffeine than any other Caffe D’Amore beverage mix.

No more typical sugar-laden, syrupy energy drinks for 2008! RoBoosto offers a supercharged caffeine experience with the incomparable flavor of a traditional Italian latte.

Easily prepared hot, over ice, or ice blended, RoBoosto comes available in single service packets, for an on-the-go RoBoosto energy drink made simply by mixing the packet in a standard 12 oz water bottle. With triple the caffeine, RoBoosto can stimulate metabolism, improve performance and concentration, and wake up the palate.

Pressure Cook will premiere on MOJO October 14

How would you like to be blind-folded, dropped off in an unknown exotic location somewhere around the world and be forced to earn your transportation costs home just by cooking? If you are celebrated chef and restaurateur Ralph Pagano, you are just the person for that challenge. With ten half-hour episodes, MOJO’s newest high definition series Pressure Cook will premiere on MOJO Sunday, October 14 at 9:30pm, ET/PT.

Pagano is no stranger to “pressure cooking” situations. Blessed with a magnetic personality and great sense of humor along with his cooking talent, he became popular as a finalist on Fox’s Hell’s Kitchen and a contestant on Food Network’s Iron Chef. Pagano has been a culinary force in the Hamptons for over ten years: co-owner of the famed “World Pie” restaurant, executive chef/culinary coordinator for the Hampton’s Food and Wine Festival and proprietor of celebrity catering service “Ralph Pagano Events.” Pressure Cook locations include Iceland, Mexico, Wyoming, Belize, Italy, Prague and Brazil (with three more exotic locations to come).

Each Pressure Cook episode begins when Ralph is brought to the airport without knowing his destination. Once landing in the surprise spot, he’s given a quick tour of the area, including a brief lesson on local cultural and culinary history and is then left to his own devices. Given only a rental car and just enough money to cover his accommodations, he must in only 72 hours cook his way towards making enough cash to return home. If he fails, Ralph must suffer some distasteful gastronomic punishment such as eating Rocky Mountain oysters or the “Queen’s Rat” (a Belizean rodent). Obstacles like language barriers, proper etiquette and wardrobe challenges create suspenseful and outrageous moments for the incredibly energetic and engaging chef.

Ralph Pagano, a graduate of the Culinary Institute of America, has worked his way though some of the best kitchens in New York City, including “The Sign of the Dove,” “One if by Land, Two if by Sea,” “The Hudson River Club” and “The River Café.” Creating a style all his own, he served as executive chef at “Bobby Van’s Steakhouse” and “The World Pie” restaurant group (where he was also co-owner). He currently operates “Ralph Pagano Events,” a full-service catering company where he cooks for elegant events on yachts, at polo matches and at clambakes for hundreds. In addition to his television appearances on Pressure Cook, Hell’s Kitchen and Iron Chef, he is working on his first book, examining his new life as a “gypsy” chef and covering his life-long gastronomic travels.

Pressure Cook is produced by Helicon Media. Executive Producer is Sandy Green. For MOJO, Emilio Nunez is Executive Producer and Siobhan Graham is Supervising Producer.

About MOJO (www.mojohd.com) MOJO was created exclusively for the discerning upscale male, with attitude, wit and style, and became the network name as of May 1, 2007. Formerly INHD, it has been a pioneer in hi-def television since 2003, and is among the most widely distributed HD networks on cable. It consistently earns high marks from HD viewers for the pristine quality of its 1080i picture and 5.1 sound and ranks as a viewer favorite. Original shows are about wide-ranging men’s interests including high tech, finance, comedy-reality, adventurous travel, music, cuisine and spirits. Other programming includes high profile professional and college sports, movies, concerts and big events. The network is 100% high definition and available as part of the HD offerings from Comcast, Time Warner Cable, Cox Communications, Cablevision, Charter Communications Inc., Bright House Networks, Mediacom, Patriot and others. MOJO is owned by iN DEMAND Networks, whose shareholders are Comcast iN DEMAND Holdings, Inc., Cox Communications Holdings, Inc., and Time Warner Entertainment - Advance/Newhouse Partnership.

Wines for the Holidays

This season, Frederick Wildman offers a selection of spectacular wines to spread holiday cheer. Frederick Wildman’s Folonari, Santi and Melini wines will work beautifully with holiday meal, whether it’s guinea fowl, roast beef or pork tenderloin. And when it is time for holiday shopping, these wines are the perfect gift to bring to holiday parties or to use as stocking stuffers!

FOLONARI
NEW! - Whatever the reason, whatever the season, Folonari’s Holiday Packs make the perfect gift. The Holiday Pack features two Folonari wines (combinations of Pinot Grigio, Pinot Noir, Chianti) in a simple, yet elegant package with a handle on the back to make the gift box even easier to carry. Holiday Packs will be available starting in October, suggested retail price of $14.

If you are planning a festive holiday celebration, think pink. Folonari Pink Pinot Grigio (SRP $7.99) will change everything you ever thought about pink wine. With its light, refreshing taste and a touch of sweetness, it is the perfect party companion.

Folonari also offers wines of great quality and incomparable value, making it possible to serve great wines at special celebrations as well as on an every day basis. The Folonari line includes: Pinot Grigio, Pinot Noir, Chianti and Shiraz, available nationwide and priced at $7.99 (750ml) and $10.99 (1.5L).

And if wine cocktails are your party theme, try these delicious holiday recipes – the Candied Apple Martini or the Tiramisu Martini, for dessert – both made with Folonari Shiraz.

Candied Apple Martini
Folonari Shiraz- 2 oz
DeKuyper Sour Apple Pucker- 1 oz
Lemon-Lime soda - 1 oz
Shake over ice and strain into martini glass. Garnish: Rim glass with raw sugar (red) and an apple slice

Tiramisu Martini
Folonari Shiraz- 2 oz
Espresso- 1 oz
Crème de Cocoa Dark- ½ oz
Smirnoff Vanilla Twist- ½ oz
Shake and strain in a martini glass. Garnish: Rim glass with cocoa powder, and garnish with a lady finger cookie.

SANTI
Frederick Wildman’s Santi will also impress your guests and pair beautifully with holiday meals. Santi Pinot Grigio Sortesele (SRP $10.99) and Santi Valpolicella Solane (SRP $14.99) will add class and elegance to any dinner. Santi traces its origins to 1843 and creates its wines using traditional methods, specializing in Veneto and Trentino wines.

MELINI
The Melini winery lies steeped in the hills of Tuscany, an impressive winery second to none in the art of making the area’s most famous wine: Chianti Classico. Melini offers an impressive selection of wines to suit all tastes and occasions this holiday season including: Tre Bicchieri Award-winning Chianit Classico Riserva La Selvanella (SRP $26.99), San Gimignano Le Grillaie (SRP $11.99), Chianti San Lorenzo (SRP $10.99), Chianti Classico Granaio (SRP $16.99) and Chianti Classico Isassi (SRP $14.99); all available nationwide.

About Frederick Wildman & Sons
Folonari wines are imported by Frederick Wildman & Sons- importers of fine wines and spirits since 1934. Frederick Wildman is the third largest wine importer in the U. S. and is known to consumers as “The Oval of Quality.”

Natural Calcium While You Hydrate

Now You Can Get Natural Calcium While You Hydrate, with zero calories and zero carbs… Discovered in 1859, Cole Spring produces water with one of the highest naturally occurring calcium contents of any natural spring water in the United States. In the FDA’s Dietary Guidelines for Americans 2005, the FDA expressed concern that many Americans are not getting sufficient calcium in their diets. The FDA has recommended that efforts are warranted to increase the consumption of calcium in adults and children aged 9 years old and older.

Studies show that calcium is most efficiently absorbed by the body in small doses throughout the day. Cole Spring Water can be an easy and effective way for people to obtain calcium they need as part of a healthy diet while also getting the basic hydration they need. Cole Water is also a great option for those looking for a natural source of calcium without any calories. The water is now available exclusively at select Target stores in the Upper Midwest.

With approximately 60 mgs of highly absorbable calcium per 16.9 ounce bottle, Cole Water has one of the highest naturally occurring calcium contents of any natural spring water in the United States. The unique mineral composition of the natural spring water in Cole Water is linked to its exclusive sourcing from a limestone-rich aquifer in Peru, Indiana. The water also has the benefit of filtration through dense sand beds, naturally cleansing it of impurities. Cole Water Corp. is a member of the National Osteoporosis Foundation’s (NOF) “Friend of NOF … Standing Tall for Strong Bones” program.

Cole Water applauds the work being done by NOF, which has stated that calcium intake can play a strategic role in maintaining bone health, and is proud to display the Friend of NOF seal on each bottle of Cole Water. NOF is the leading voluntary health organization dedicated solely to osteoporosis and bone health in the U.S.

To learn more about the National Osteoporosis Foundation, visit www.nof.org. In addition to its pure unflavored spring water, Cole also offers cranberry, raspberry, pomegranate, pineapple and citrus flavors. Suggested retail price is $3.29 per 6 pack. Cole Water Corp. is a founding member of the National Calcium Initiative, a non-profit coalition of researchers, corporations, schools, doctors and legislators acting together to raise awareness of and provide solutions to the alarming rate and health consequences of calcium deficiency in American Diets. For more information visit www.colewaterco.com.

Spice Experts at McCormick Debut a Flavorful Cookbook

Is your family weary of your weekly casserole? Are they tired of mediocre meatloaf?

Now, the spice experts at McCormick® are tapping into their seasoning expertise to take classic American meals to a new level. McCormick Cooking with Flavor brings basic recipes to life by adding a dash of spice or seasoning. Plus there are more than 100 flavor variations, so you can enjoy your favorite recipes different ways on different days.

When it comes to cooking with flavor, this instant kitchen classic gives cooks of all levels the recipe for success. Thanks to McCormick Cooking with Flavor, you are just a teaspoon of nutmeg or a splash of vanilla away from transforming meals from ordinary to extraordinary. Book highlights include:

Delicious dishes for every occasion, from quick and foolproof weeknight dinners to tantalizing snacks and luscious desserts. Unexpected spice combinations bring new life to old favorites
More than 100 contemporary and simple flavor twists on classic American meals
180 pages of mouth-watering color photographs
The Enspicelopedia™, a unique compendium of everything you ever wanted to know about your favorite herbs and spices that give a kick to your culinary endeavors, including fascinating folklore and everyday tips on storage and freshness

McCormick® Cooking with Flavor publishes on September 11, 2007, retails for $24.95 and will be available at bookstores nationwide, as well as Costco and Sam’s Club.

Food Cubers

It's a unique new kitchen tool with the
perfect combination of "gadget" and "storage." FoodCuber is an
innovative and simple way to pre-portion and store food in one
easy step. FoodCubers are cubing trays that let you store food
in the portions you use most often -- namely 1/4 cup to 2 cups.

"There really aren't any other one-step 'portion and store'
systems like it in the market," says FoodCuber Inventor and
President Lisa Brock. " Of the few options on the market, they
either only offer tiny portions for newborn baby food or they
lack multiple compartments allowing you to create and store
multiple portions in such a simple way." In recent years, bulk
packaging and family-sized portions have given way to the single
serving and "let-everyone-have-just-what-they-want" mindset.
That and our country's burgeoning obesity problem have put
portion control at the forefront for many consumers.

FoodCuber's patent pending trays allows for creation of
recipe-ready portions of favorite foods. Simply prepare food for
storage, fill the "cubes", pop on a lid and store in the
freezer, fridge or cupboard. Each tray is designed with a "fill"
and "half-fill" line to give you two useful, easy-to-view
measurements per tray. There are currently three sizes of
FoodCuber trays available - 1/2 cup, 1 cup and 2 cup. Each tray
is similar in dimension to a standard ice cube tray and each
holds a total of 32 oz of food. The FoodCuber includes an extra
deep-grooved lid and heavyweight polypropylene that ensures an
air and odor-tight seal to keep food fresher. The lids are fully
interchangeable and both trays and lids are freezer and
dishwasher safe.

The FoodCuber is ideal for many uses, including:

"Understanding what a healthy portion is and having a tool to
help us quickly and easily keep our portions reasonable fits in
with our desire to get back to eating right," says Brock. "In
addition to helping us make more efficient use of our time in
the kitchen, FoodCubers are ready to help us all get a grip on
what a portion size should be."

Unlike many other plastic food-related products, FoodCubers are
manufactured in the United States. So there are no concerns with
sub-standard or even harmful manufacturing from overseas such as
those that have been in the news in recent weeks.

FoodCubers sell for $7.49 for one tray or as a set of each of
the three trays for $19.95. They are available online at
www.foodcuber.com and through a growing number of retailers who
can be found under the Store Locator link online.

Eco Fashion

Eco fashion is no longer about hippie skirts and Birkenstocks, says the September/October 2007 cover story of E – The Environmental Magazine (now posted at www.emagazine.com). New designers are emerging from L.A. and New York with clothing inspired by architecture, skyscrapers – even folding bicycles.

Brooklyn designer Nina Valenti launched the sustainable line naturevsfuture in 2002. “I design pieces that have a strong line, form and texture,” she says. Her fabrics range from organic cotton, wools, hemp and soy to new recycled fabrics like POP, made from recycled soda bottles.

A folding bicycle provided the inspiration for Los Angeles designer Carol Young’s spring collection. Specifically, it was the Dahon folding bicycle, a company founded in the ‘70s to encourage environmentally sustainable forms of transport. Young’s label is called undesigned, and the simple, stylish clothes let the wearer move comfortably between office, bicycle, subway and sidewalk. “Clothing design is in a sense architecture miniaturized,” says Young.

This new eco fashion appeals to people who live in an urban environment – Paris, New York, London, San Francisco – who use mass transit and need clothing that’s flexible enough to take them from day to night.

Meanwhile, the concept of “refashion” has taken the idea of vintage to a new level. Refashion is about extending the life of clothing. From amateur how-to sites like ohmystars.net, which teaches “T-shirt surgery,” to one-of-a-kind silk-screened bamboo tank tops on craft site etsy.com, to boutiques like Hairy Mary’s on New York’s Lower East Side, which sells reconstructed vintage dresses, refashioning is pushing the idea that each item of clothing tells a story.

Ethics & Anti-Fashion

While many eco designers seem engaged in their own personal Project Runway competition, others have come to this new fashion frontier led by ethical concerns first. Irish label Edun, founded by U2 singer Bono and wife Ali Hewson, is up front about its mission. The designers want their customers to think about the cotton in their clothing and the conditions under which it was produced. Their motto is “trade not aid,” a focus on raising Africa’s share of the global cotton market.

UK-designer Katharine Hamnett laid the groundwork for anti-fashion-fashion back in the ‘80s with her bold black-on-white message T-shirts. Hamnett's latest T-shirt reads: “Save the Future,” a line she produced in partnership with the Environmental Justice Foundation for its campaign to end child labor in cotton farming, especially in Uzbekistan. Singer KT Tunstall wore the shirt when performing as part of Live Earth.

Beyond Burlap: The Search for Sustainable Fabrics

Major labels can order large quantities of organic cotton for a mainstream clothing line, but emerging eco designers face serious hurdles. Most mills aren't interested in producing specialty fabrics in small quantities, forcing designers to use an extremely limited color palette or find creative alternatives, such as working from recycled fabrics or making one-of-a-kind pieces.

“Without a doubt, the most difficult part of designing sustainably is the sourcing of fabrics and materials,” Brooklyn designer Bahar Shahpar says. “Choice is extremely limited in terms of color and print.”

Until wider fabric varieties become available to fledgling designers, some like Young use designer surplus to add color and texture to their collections. The designers behind the rock n’ roll-inspired T-shirts at New York’s SDN collect used T-shirts as blank canvases and sell the silk-screened final products through eco-boutiques like Sodafine in Brooklyn. “It’s tough to find T-shirts with nothing on them,” says Kyle Goen, who started the line with lifelong friend Marcus Hicks. “We put the word out to friends before they throw them out.”

Designers want to distance themselves from the shapeless eco fashions of yesteryear, when words like “hemp” and “organic” inspired visions of hippies in a hacky sack circle. While the colors are limited, the cut, the fit and the high-end price tags suggest sophistication. In fact, designers often take pride in the fact that the sustainability of their clothing is not immediately recognizable.

“I'm encouraged by the attention I receive as an ‘eco-designer,’” says Shahpar, “but my hope is that my customer will pick up my clothing because they appreciate the design, the story and the process that went into each piece.”

Mainstream Bound

While eco fashion has trickled into the mainstream via the organic Eco jeans line from Levis and men’s organic T-shirts from the Gap, consumer demand has not been loud enough to merit much of a major market turnover. Deciding to buy organic clothing does not necessarily follow the decision to buy the organic food that has a direct effect on one’s personal health.

What’s needed, according to designers like Young, is a shifting of consumer consciousness. Shoppers have become used to the disposable clothing model. But they could, instead, see clothing as “something cherished.” Young says, “I'd rather have fewer items of things that I love than a closet full of things that I'll never wear and have no connection to.”

Economic choices can have a significant impact on how clothing is produced, but while demand for organic cotton clothing has doubled between 2005 and 2006, according to the Organic Consumers Association, and is growing faster than the demand for organic food, it still represents a very small percentage of the market. Cotton Incorporated Executive Vice President Mark Messura says his organization has been tracking consumer interest in organic cotton for the past decade and most shoppers have little interest. “Most consumers don't understand organic. With clothing in particular,” says Messura.

Instead, the most noticeable environmental changes in the clothing industry are coming from businesses wanting to extol their own corporate virtues. Gap Inc., for example, has a representative on the Better Cotton Initiative (BCI) Steering Committee. BCI promotes environmentally, socially and economically sustainable cotton cultivation around the globe and aims to put “Better Cotton” into the supply chain by 2012. Other representatives who've joined BCI come from H&M, Adidas and IKEA.

Back in 1996, outdoor- and adventure-clothing specialist Patagonia switched its entire sportswear line to organically grown cotton.

Trend setting, sustainably made designer fashions will certainly continue to attract a niche market, but these larger corporate initiatives are the kind that can create lasting change in the marketplace. The more consumers know about the content of their clothing, the more they may begin to see it in all of its “life cycle,” from grower to garment. The eco fashion movement, on a small or large scale, is about drawing the connections between consumers and their clothing, moving away from a disposable mentality. It’s a major shift for a generation accustomed to buying clothes with a shopping cart.

September: Time to Try Cholesterol-Free Soyfoods

In a recent New York Times article on lowering cholesterol, Jane E. Brody wrote, “Americans tend to turn far too quickly to drugs to solve their health problems. Drugs should be the last resort, if there are reasonable measures people can take first to control a problem. And there are dozens of such measures that, individually or together, can help to lower LDLs.” The Soyfoods Association of North America (SANA) reminds you that 25 grams of soy protein a day reduces LDL (bad) cholesterol about 3% - 6%. September is National Cholesterol Education Month and a great time to try cholesterol-free, heart-healthy soyfoods.

New research is consistent with the Food and Drug Administration’s (FDA) soy protein heart disease 1999 health claim that states, “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.” Cardiologist Cesare Sirtori, M.D., Ph.D. re-examined original research by Dr. James Anderson that helped form the FDA’s soy protein health claim and new research on soy protein and cholesterol. Sirtori’s research, published in the British Journal of Nutrition, grouped studies according to baseline levels of cholesterol and separately calculated the cholesterol-lowering effect of soy protein for each group. Sirtori found that Anderson’s original results, when examined by cholesterol level, almost perfectly predict results of later studies. This study also suggests that soy protein may have a ‘pharmacological effect’ on blood lipids. A Japanese National Institute of Health and Nutrition study, published in the American Journal of Clinical Nutrition, found that people eating both soy protein with added isoflavones and soy protein alone experienced improved cholesterol levels.

Soyfoods have made a long-lasting impact on human health. City employees in Georgia enrolled in a nutrition education program that stressed soyfoods and a low-saturated fat diet. Participant’s cholesterol-levels dropped an average 18% from baseline levels starting at 240 mg/dl. Police, fire, parks and recreation, municipal management, and waste management city employees at high risk for cardiovascular disease received nutrition education that included information on the health benefits of soyfoods, suggestions on incorporating soyfoods into daily diets, and tips on cooking and grocery shopping for soyfoods. As a result the city saw increasing health care costs slow from 17% to 5%.

Soyfoods appear in a flavor and form to meet any preference. Adding three to four servings of soyfoods daily lowers LDL cholesterol. Learn more about the general healthiness of soyfoods at www.soyfoods.org.

Mxologi, Anheuser-Busch's Ready-to-Drink Cocktails Now Available In Dayton

Mxologi, New Ready-to-Drink Cocktails from Anheuser-Busch, Now Available Exclusively in Dayton

Dayton adults looking for a stylish, convenient alternative to mixed drinks for their next get-together might want to try Mxologi, a new line of ready-to-drink cocktails from Anheuser-Busch. Available only in Dayton and Washington state, Mxologi comes in three classic cocktail flavors:

Hurricane: A tropical thirst-quencher with flavors of passion fruit, lime, orange and pineapple. Perfect for slow sipping on a hot summer’s day.

Long Island Iced Tea: A classic combination of spirit, lemon and cola flavors gives rise to a beverage that’s ideal for spicing up any occasion.

Piña Colada: Tropical coconut and pineapple flavors served with crushed ice and a fruit garnish – perfection!


How to Serve: Mxologi Hurricane is best served over ice in a hurricane glass with ice cubes. Garnish with a slice of pineapple and a maraschino cherry.


Mxologi Long Island Iced Tea is best served over ice in a Collins glass. Garnish with a slice of lemon.


Mxologi Piña Colada is especially delicious when blended with ice and served in a piña colada glass. Try blending six ounces of Mxologi piña colada with 1 1/2 cups of ice. Pour into a cocktail glass. Garnish with maraschino cherries.


Further Information: Visit www.mxologi.com

Smoked Salmon for the Holidays

Smoked salmon is one of the easiest yet most elegant of gourmet offerings featured every holiday season. Whether receiving smoked salmon as a gift, or serving it to friends don’t let the season escape without a taste of one of America’s great epicurean traditions. SeaBear, the premier purveyor of wild salmon, has created a trio gift pack that is perfectly suited for your holiday needs.

The Smoked Salmon Trio, a SeaBear exclusive and the #1 customer favorite year after year offers a delicious way to taste, compare, and enjoy three varieties of smoked salmon from the pristine waters of the Pacific Northwest. Fully cooked and smoked in traditional Northwest style, this salmon is packed in SeaBear’s famous Gold Seal pouch, so no refrigeration is required until opened. The Trio includes 6 oz. portions of each of the following:

Smoked Wild Sockeye Salmon- rich, red color and robust flavor
Smoked Wild King Salmon- very moist, with a mild salmon flavor
Smoked Wild Keta Salmon- smokey, earthy flavor and beautiful large flakes

And this holiday you will receive a free pouch of Walla Walla Sweet Onion Mustard (a perfect condiment to go with our smoked salmon.... a $4.99 value), free with each Trio ordered. Additionally, each package includes wine pairing recommendations to try with each of the different smoked salmon varieties The cost is $35.99.

SeaBear offers many smoked salmon offerings. Here is a sampling of other ideas:
• The traditional alder smoked Sockeye fillets offer the quintessential Northwest smoked salmon experience. No refrigeration is required.
1 ½ lb $45.99, 1 ¼ lb $39.99 and 1 lb $35.99

• Salmon Feast Gift Basket loaded with treats like smoked salmon chowder, smoked salmon fillets, and smoked salmon pate for $105.99

• Sockeye Nova Style Smoked Salmon, thinly sliced with a silky smooth texture similar in appearance to “loc” is also available in a 1-½ fillet for $59.99.
King Nova Style Smoked Salmon is also available for $65.99 for a 1-½ lb fillet.

Smoked salmon is easy to order and SeaBear guarantees each order.
To order the Smoked Salmon Trio and other products by SeaBear call directly
1-800-645-3474 or shop online at www.SeaBear.com.


Looking for a new way to serve your smoked salmon? Here are a few appetizer recipes from SeaBear.

Smoked Salmon & Artichoke Dip
Serves 8
Ingredients: 6 oz. SeaBear Northwest Smoked Salmon
Two 6 1/2 oz. jars marinated artichoke hearts
4 oz. can mild green chilies
6 Tbs. mayonnaise
3/4 cup grated cheddar cheese
Salt & pepper to taste

Directions: Drain smoked salmon, remove skin and break into small 1/2" chunks. Drain and chop artichokes and chilies, and mix with smoked salmon. Fold in mayonnaise, cheese (hold back one Tbs. of cheddar cheese and sprinkle over the top) and salt and pepper. Cover and bake in a pre-heated oven at 350 degrees for approximately 15-20 minutes. Serve hot and bubbly with crackers, tortilla chips, and slices of crusty artisan bread or crostini.

Smoked Salmon Shrimp Pate'
Serves Makes 3 Cups
Ingredients: 12 ounces SeaBear Smoked Salmon
1 cup butter, softened & divided into 6 pieces
1/2-teaspoon fresh lemon juice
2 -3 drops Tabasco Sauce
1 garlic clove, minced
10 medium shrimp, cooked & shelled, or 1/2-cup small cooked shrimp
3 tablespoons chopped roasted red pepper
2 tablespoons small capers, drained
Parsley sprigs
Buttered toast rounds
Salt & freshly ground black pepper to taste

Directions: In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth. Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned. Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.

Smoked Salmon Spinach Rolls
Serves 2-3
Ingredients:
1 cup diced Seabear Smoked Salmon
2 pkg. frozen chopped spinach (thawed; squeeze excess water)
1-cup sour cream
1-cup mayonnaise
6 stalks green onions (chopped)
1/4-cup water chestnuts (chopped)(optional)
1 Pkg. Ranch dressing
flour tortillas (use large size)

Directions: Mix together all ingredients. Spread on flour tortillas and roll (tortillas should be at room temperature). Refrigerate overnight in a covered container. Slice into 1" pieces and serve.

More recipes and information can be found at www.SeaBear.com .