Every year about 75% of men purchase chocolates for Valentine’s Day. Giving a box of chocolates to your sweetie on Valentine’s Day is ordinary. Wow your loved one with something new this holiday with the sensuous combination of chocolate AND coffee -- Zabar’s Chocolate Espresso Truffle Cake.
Dessert extraordinaire David Glass and gourmet coffee connoisseur Zabar’s have combined the sensuality of a dark chocolate truffle cake with the richness of a cup of hot, steamy Zabar's espresso. The 6” cake is made from all natural ingredients, serves 6-8 people, stays fresh in the refrigerator for a week and can be kept frozen for six months. It can be shipped to any location. Zabar's Chocolate Espresso Truffle Cake is currently sold online at www.zabars.com for $18.98 and will soon be available at Zabar’s store on the Upper West Side in New York.
Zabar's Chocolate Espresso Truffle Cake is also great for a girl’s night out. Whether you’re out with your significant other or friends, wind down the night with the perfect dessert. You will still have the mood-enhancing elements of chocolate in Zabar's Chocolate Espresso Truffle Cake for an enjoyable, love-filled Valentine’s Day.
Friday, December 28, 2007
Thursday, December 20, 2007
Maple Syrup Festival Offers Sweet Experiences for Mansfield Visitors
The annual Maple Syrup Festival is slated to take place once again at Mansfield’s Malabar Farm State Park on March 1-2 and 8-9, 2008 from noon-4:00 p.m. daily. The free festival is a great opportunity for families and friends to step back in time, learn, and enjoy the history of Ohio syrup making at the legendary Malabar Farm State Park. With added interest in culinary tourism and the slow food movement, this year’s Maple Syrup Festival is expected to be more popular than ever.
The festival features demonstrations of sugaring techniques from the early days when Ohio was home to Native Americans, through present day. A self-guided tour of the sugar camp and sugarhouse reveals the evolution of sugaring equipment and how maple sap is transformed into maple syrup. Visitors will explore the summer bell house, behind the Pugh Log Cabin, which is set up as an authentic pioneer cabin. Here both children and adults can take part in daily pioneer chores like washing clothes, tending fire, candle making and cooking. Guests will also enjoy horse-drawn wagon rides to the sugar camp, provided by the Central Ohio Draft Horse Association.
Free samples of maple syrup will be available at the sugar house. Pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other maple products will be on sale during the event and in the Malabar Farm Gift Shop throughout the season. Live musical entertainment and light refreshments and snacks will be offered in the Pugh Log Cabin located nearby.
Originally built in the early 1940s as a demonstration farm for progressive conservation practices by world-renowned novelist and conservationist Louis Bromfield, Malabar Farm’s historic 32-room mansion will be open for guided tours from 11:00 a.m.-4:00 p.m. both days. Malabar Farm Restaurant will be open Saturday, 11:00 a.m. to 8:00 p.m. and Sunday 11:00 a.m. to 6:00 p.m. throughout March. The Malabar Farm Restaurant, under new management, will offer brunch and dinner specials featuring Malabar Farm products and maple syrup. A children’s menu is also available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and home-town experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
The festival features demonstrations of sugaring techniques from the early days when Ohio was home to Native Americans, through present day. A self-guided tour of the sugar camp and sugarhouse reveals the evolution of sugaring equipment and how maple sap is transformed into maple syrup. Visitors will explore the summer bell house, behind the Pugh Log Cabin, which is set up as an authentic pioneer cabin. Here both children and adults can take part in daily pioneer chores like washing clothes, tending fire, candle making and cooking. Guests will also enjoy horse-drawn wagon rides to the sugar camp, provided by the Central Ohio Draft Horse Association.
Free samples of maple syrup will be available at the sugar house. Pure Ohio maple syrup, homemade maple walnut fudge, maple cotton candy, maple popcorn and other maple products will be on sale during the event and in the Malabar Farm Gift Shop throughout the season. Live musical entertainment and light refreshments and snacks will be offered in the Pugh Log Cabin located nearby.
Originally built in the early 1940s as a demonstration farm for progressive conservation practices by world-renowned novelist and conservationist Louis Bromfield, Malabar Farm’s historic 32-room mansion will be open for guided tours from 11:00 a.m.-4:00 p.m. both days. Malabar Farm Restaurant will be open Saturday, 11:00 a.m. to 8:00 p.m. and Sunday 11:00 a.m. to 6:00 p.m. throughout March. The Malabar Farm Restaurant, under new management, will offer brunch and dinner specials featuring Malabar Farm products and maple syrup. A children’s menu is also available.
In addition to Malabar Farm State Park, Mansfield, Ohio offers a wealth of other unusual travel adventures, including everything from overnight ghost hunts in a haunted former state prison to a museum that houses the world’s first robot. A destination unlike any other, the area’s world-class motorsports, breathtaking scenery and rural and home-town experiences are complimented by hiking, biking, golf, cross-country and downhill skiing, bird watching and loads more unique adventures. Details on incredibly affordable lodging and Road Trip getaway packages, complete area travel information and a free Visitors Guide are available at (800) 642-8282 or www.mansfieldtourism.com.
Tuesday, December 18, 2007
Sneezing and Alcohol
The Claim: A Little Alcohol Can Help You Beat a Cold
The Facts: When it comes to quick remedies for colds, many people insist that a glass of brandy or a hot toddy — whiskey with hot water and lemon juice — is just what the doctor ordered.
It’s not difficult to see how mild inebriation might have the potential to relieve cold and flu symptoms, but so far no study has shown that alcohol has the ability to kill germs in the bloodstream or stop a cold in its tracks. And while alcohol may provide temporary relief, it can prolong symptoms by increasing dehydration.
Nonetheless, two large studies have found that although moderate drinking will not cure colds, it can help keep them at bay. One, by researchers at Carnegie Mellon in 1993, looked at 391 adults and found that resistance to colds increased with moderate drinking, except in smokers.
Then, in 2002, researchers in Spain followed 4,300 healthy adults, examining their habits and susceptibility to colds. The study, in The American Journal of Epidemiology, found no relationship between the incidence of colds and consumption of beer, spirits, Vitamin C or zinc. But drinking 8 to 14 glasses of wine per week, particularly red wine, was linked to as much as a 60 percent reduction in the risk of developing a cold. The scientists suspected this had something to do with the antioxidant properties of wine.
THE BOTTOM LINE: Alcohol will not help cure a cold, though moderate consumption may reduce susceptibility.
The Facts: When it comes to quick remedies for colds, many people insist that a glass of brandy or a hot toddy — whiskey with hot water and lemon juice — is just what the doctor ordered.
It’s not difficult to see how mild inebriation might have the potential to relieve cold and flu symptoms, but so far no study has shown that alcohol has the ability to kill germs in the bloodstream or stop a cold in its tracks. And while alcohol may provide temporary relief, it can prolong symptoms by increasing dehydration.
Nonetheless, two large studies have found that although moderate drinking will not cure colds, it can help keep them at bay. One, by researchers at Carnegie Mellon in 1993, looked at 391 adults and found that resistance to colds increased with moderate drinking, except in smokers.
Then, in 2002, researchers in Spain followed 4,300 healthy adults, examining their habits and susceptibility to colds. The study, in The American Journal of Epidemiology, found no relationship between the incidence of colds and consumption of beer, spirits, Vitamin C or zinc. But drinking 8 to 14 glasses of wine per week, particularly red wine, was linked to as much as a 60 percent reduction in the risk of developing a cold. The scientists suspected this had something to do with the antioxidant properties of wine.
THE BOTTOM LINE: Alcohol will not help cure a cold, though moderate consumption may reduce susceptibility.
January is National Hot Tea Month!
With less than one month of 2007 to go, many Americans are starting to think about their New Year’s resolutions already. Whether it is to eat better, return to the gym five times a week, give up unhealthy vices, or all of the above, many of these all-too-familiar resolutions will be abandoned shortly after the first day of January. However, there is one resolution that can help in maintaining an overall healthier lifestyle and so much more: Drinking tea!
New research presented this past fall at the United States Department of Agriculture in Washington, D.C., associates drinking tea with maintaining a healthy body weight, reduced risk for several chronic diseases, such as heart disease and certain cancers, and also found that drinking tea may support healthy brain function, helping us to think clearly and maintain a calm, yet more alert, state of mind.
“Adding tea to a healthy diet may be one of the easiest and healthiest resolutions to start the New Year out right,” said Joe Simrany, President of the Tea Council of the USA. “Given that tea is the most widely consumed beverage in the world next to water; why not fully embrace it all year round?”
Boost Your Mind in 2008 with a Cup of Tea
Start the New Year out right with a healthy “brain-boost” to help get those brainwaves flowing clearly in 2008. The results of several ongoing human trials conducted by John Foxe, Ph.D., Professor of Neuroscience, Biology and Psychology at City College of the City University of New York, have found that a substance in tea called theanine actively alters the attention networks of the brain. Theanine, an amino acid present almost exclusively in Green, Black, White and Oolong tea varieties, is known to affect the brain’s neurotransmitters, and increases alpha brain-wave activity. This alpha brain rhythm is known to induce a calm, yet alert, state of mind.
This new research suggests that the effects of theanine in combination with caffeine may be even greater than with either one alone in improving attention. Theanine may work together with caffeine to help induce a relaxed state that also allows the mind to focus and concentrate better at tasks.
Tea May Help Fight the Battle of the Bulge
It’s never too early to start thinking about swimsuit season. With over two-thirds of the U.S. adult population overweight or obese, scientists are looking for medically sound ways to help consumers manage their weight. The existing scientific literature on tea, weight maintenance and metabolism supports the role of tea in weight management. In particular, some studies suggest that catechin-rich Green Tea may reduce body fat and in particular visceral fat, possibly through increased resting energy expenditure and fat oxidation.
Since Green and Black Tea can be enjoyed without added calories, tea drinkers may find that they can eliminate liquid calories in their diet by drinking tea in lieu of sugar-laden beverages that are nutrient-poor but calorie-rich.
Tea’s Potential Role in the Fight Against Cancer and Cardiovascular Disease
Everyone is looking for a way to help fight heart disease and cancer. According to decades of research, consumption of tea has been linked to the potential risk reduction of both. Iman Hakim, M.D., Ph.D., M.P.H., Professor and Interim Dean of the Mel and Enid Zuckerman College of Public Health and Professor at the Arizona Cancer Center, University of Arizona, has conducted several human clinical trials over the past decade on the role both Green and Black Tea may play in certain cancers. Her latest human clinical trial suggests that bioactive compounds in tea have a significant effect on genes that impact cancer susceptibility and repair from environmental insults.
"The good news is that we are seeing that Green Tea is impacting genes that play a role in cancer, but we cannot at this point pinpoint who will be responders versus non-responders," noted Dr. Hakim.
In a preliminary study, Hakim has also found a beneficial effect of Green Tea on lipid profiles among smokers and former smokers. “Therefore, while there is no known downside of consuming tea, it may be beneficial and there's no reason not to drink it,” according to Hakim.
Other new research presented by Claudio Ferri, M.D., Professor of Internal Medicine at the University of L'Aquila in Italy provided additional insights into how tea flavonoids provide support for cardiovascular health by promoting healthy endothelial function.
Tea flavonoids are thought to support cardiovascular health through several mechanisms, including: providing antioxidants to help the body fight inflammation; supporting healthy blood cholesterol levels; and supporting healthy blood vessel function, thereby promoting healthy blood pressure. These new developments in artery endothelium research add to the growing body of evidence suggesting that drinking as little as two to four cups of tea daily can promote cardiovascular health in several different ways.
Drinking tea may just be the easiest way to make a dent in all those New Year’s Resolutions. For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
New research presented this past fall at the United States Department of Agriculture in Washington, D.C., associates drinking tea with maintaining a healthy body weight, reduced risk for several chronic diseases, such as heart disease and certain cancers, and also found that drinking tea may support healthy brain function, helping us to think clearly and maintain a calm, yet more alert, state of mind.
“Adding tea to a healthy diet may be one of the easiest and healthiest resolutions to start the New Year out right,” said Joe Simrany, President of the Tea Council of the USA. “Given that tea is the most widely consumed beverage in the world next to water; why not fully embrace it all year round?”
Boost Your Mind in 2008 with a Cup of Tea
Start the New Year out right with a healthy “brain-boost” to help get those brainwaves flowing clearly in 2008. The results of several ongoing human trials conducted by John Foxe, Ph.D., Professor of Neuroscience, Biology and Psychology at City College of the City University of New York, have found that a substance in tea called theanine actively alters the attention networks of the brain. Theanine, an amino acid present almost exclusively in Green, Black, White and Oolong tea varieties, is known to affect the brain’s neurotransmitters, and increases alpha brain-wave activity. This alpha brain rhythm is known to induce a calm, yet alert, state of mind.
This new research suggests that the effects of theanine in combination with caffeine may be even greater than with either one alone in improving attention. Theanine may work together with caffeine to help induce a relaxed state that also allows the mind to focus and concentrate better at tasks.
Tea May Help Fight the Battle of the Bulge
It’s never too early to start thinking about swimsuit season. With over two-thirds of the U.S. adult population overweight or obese, scientists are looking for medically sound ways to help consumers manage their weight. The existing scientific literature on tea, weight maintenance and metabolism supports the role of tea in weight management. In particular, some studies suggest that catechin-rich Green Tea may reduce body fat and in particular visceral fat, possibly through increased resting energy expenditure and fat oxidation.
Since Green and Black Tea can be enjoyed without added calories, tea drinkers may find that they can eliminate liquid calories in their diet by drinking tea in lieu of sugar-laden beverages that are nutrient-poor but calorie-rich.
Tea’s Potential Role in the Fight Against Cancer and Cardiovascular Disease
Everyone is looking for a way to help fight heart disease and cancer. According to decades of research, consumption of tea has been linked to the potential risk reduction of both. Iman Hakim, M.D., Ph.D., M.P.H., Professor and Interim Dean of the Mel and Enid Zuckerman College of Public Health and Professor at the Arizona Cancer Center, University of Arizona, has conducted several human clinical trials over the past decade on the role both Green and Black Tea may play in certain cancers. Her latest human clinical trial suggests that bioactive compounds in tea have a significant effect on genes that impact cancer susceptibility and repair from environmental insults.
"The good news is that we are seeing that Green Tea is impacting genes that play a role in cancer, but we cannot at this point pinpoint who will be responders versus non-responders," noted Dr. Hakim.
In a preliminary study, Hakim has also found a beneficial effect of Green Tea on lipid profiles among smokers and former smokers. “Therefore, while there is no known downside of consuming tea, it may be beneficial and there's no reason not to drink it,” according to Hakim.
Other new research presented by Claudio Ferri, M.D., Professor of Internal Medicine at the University of L'Aquila in Italy provided additional insights into how tea flavonoids provide support for cardiovascular health by promoting healthy endothelial function.
Tea flavonoids are thought to support cardiovascular health through several mechanisms, including: providing antioxidants to help the body fight inflammation; supporting healthy blood cholesterol levels; and supporting healthy blood vessel function, thereby promoting healthy blood pressure. These new developments in artery endothelium research add to the growing body of evidence suggesting that drinking as little as two to four cups of tea daily can promote cardiovascular health in several different ways.
Drinking tea may just be the easiest way to make a dent in all those New Year’s Resolutions. For more information about the role of tea in a healthy diet and lifestyle, please visit www.teausa.org.
Monday, December 17, 2007
Denise Austin Shares Tips & Recipes for a Healthy 2008
On January 1, millions of Americans make a host of resolutions to lose weight and get healthy during the New Year. Making – and breaking – the resolution to be healthier becomes too easy as everyday life gets in the way.
Fitness expert and health-guru Denise Austin has teamed with Tyson Foods, Inc. (NYSE: TSN) to make keeping your resolution just a little easier this year with a series of tips, tools and techniques that are designed to maintain your resolutions all year long. Tyson® healthy, fully cooked refrigerated or frozen chicken and steak strips with small changes in everyday life are the perfect pairing to get you started and keep you going on your 2008 goals.
Providing families with nutritious recipes is just one step towards creating a healthy lifestyle. Exercise is another key component to keeping weight off, hearts healthy and joints working. According to the U.S. Department of Health and Human Services, adults 18 and older need 30 minutes of physical activity five or more days per week, while children and teens need 60 minutes of activity a day.
To make that physical activity just a little easier, Tyson is giving consumers a free Denise Austin workout DVD to every person who buys Tyson recipe-ready meats during the month of January*. In addition, here are some of Denise's quick tips to get you on the path towards healthy living.
Moderation is key: Balanced food choices will put you on the path to success. Including Tyson recipe-ready chicken or steak in one or two meals a week will help cut down on fast food eating, and giving your family new and healthy meals to try. Try eating well 80 percent of the time and treating yourself the other 20 percent.
Mix it up: Don't get stuck in the rut of eating high-calorie foods for convenience sake. Tyson recipe-ready chicken or steak allows you to prepare a fast meal that is both tasty and good for you. Chicken or steak strips on a salad, in pasta, or even inside a wrap make a great, high-protein lunch, dinner or snack.
Curb snacking: Try putting an 8 p.m. curfew on your kitchen or brush your teeth after dinner to help keep temptation at bay and put a mental cutoff on eating plans for the evening.
Make it convenient: Even if you don't hit the gym every day, make exercise interesting by making walking dates with friends, or even just finding reasons to get up from your desk at work and move around.
Get in a routine: Try to go to bed and wake up at the same time each day, giving yourself eight hours of sleep for maximum energy. And make sure to start your day with a healthy breakfast; studies reveal that skipping meals can actually lead to overeating and weight gain.
"Tyson recipe-ready chicken or steak strips are excellent in salad toppers, fajitas, sandwiches, wraps, or even just as a mid-day, high protein snack to curb hunger and keep you satisfied until your next meal," said Austin. "A great source of lean protein, Tyson products and recipes are ideal for quick, tasty and healthy options for families on the go."
With Tyson and Denise Austin, you can learn how easy it is to make small changes that add up in a big way to help meet your New Year's resolution to become a healthier new you. To learn more about healthy living and for tips and for healthy, easy and quick recipes, please visit www.tyson.com.
* DVD is free with $3.99 shipping and handling. Offer good for purchases of Tyson fully cooked refrigerated and frozen chicken and steak strips or shelf stable chicken products.
About Tyson Foods, Inc.
Tyson Foods, Inc. [NYSE: TSN], founded in 1935 with headquarters in Springdale, Arkansas, is the world's largest processor and marketer of chicken, beef, and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves. Tyson provides products and service to customers throughout the United States and more than 80 countries. The company has approximately 104,000 Team Members employed at more than 300 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.
Fitness expert and health-guru Denise Austin has teamed with Tyson Foods, Inc. (NYSE: TSN) to make keeping your resolution just a little easier this year with a series of tips, tools and techniques that are designed to maintain your resolutions all year long. Tyson® healthy, fully cooked refrigerated or frozen chicken and steak strips with small changes in everyday life are the perfect pairing to get you started and keep you going on your 2008 goals.
Providing families with nutritious recipes is just one step towards creating a healthy lifestyle. Exercise is another key component to keeping weight off, hearts healthy and joints working. According to the U.S. Department of Health and Human Services, adults 18 and older need 30 minutes of physical activity five or more days per week, while children and teens need 60 minutes of activity a day.
To make that physical activity just a little easier, Tyson is giving consumers a free Denise Austin workout DVD to every person who buys Tyson recipe-ready meats during the month of January*. In addition, here are some of Denise's quick tips to get you on the path towards healthy living.
Moderation is key: Balanced food choices will put you on the path to success. Including Tyson recipe-ready chicken or steak in one or two meals a week will help cut down on fast food eating, and giving your family new and healthy meals to try. Try eating well 80 percent of the time and treating yourself the other 20 percent.
Mix it up: Don't get stuck in the rut of eating high-calorie foods for convenience sake. Tyson recipe-ready chicken or steak allows you to prepare a fast meal that is both tasty and good for you. Chicken or steak strips on a salad, in pasta, or even inside a wrap make a great, high-protein lunch, dinner or snack.
Curb snacking: Try putting an 8 p.m. curfew on your kitchen or brush your teeth after dinner to help keep temptation at bay and put a mental cutoff on eating plans for the evening.
Make it convenient: Even if you don't hit the gym every day, make exercise interesting by making walking dates with friends, or even just finding reasons to get up from your desk at work and move around.
Get in a routine: Try to go to bed and wake up at the same time each day, giving yourself eight hours of sleep for maximum energy. And make sure to start your day with a healthy breakfast; studies reveal that skipping meals can actually lead to overeating and weight gain.
"Tyson recipe-ready chicken or steak strips are excellent in salad toppers, fajitas, sandwiches, wraps, or even just as a mid-day, high protein snack to curb hunger and keep you satisfied until your next meal," said Austin. "A great source of lean protein, Tyson products and recipes are ideal for quick, tasty and healthy options for families on the go."
With Tyson and Denise Austin, you can learn how easy it is to make small changes that add up in a big way to help meet your New Year's resolution to become a healthier new you. To learn more about healthy living and for tips and for healthy, easy and quick recipes, please visit www.tyson.com.
* DVD is free with $3.99 shipping and handling. Offer good for purchases of Tyson fully cooked refrigerated and frozen chicken and steak strips or shelf stable chicken products.
About Tyson Foods, Inc.
Tyson Foods, Inc. [NYSE: TSN], founded in 1935 with headquarters in Springdale, Arkansas, is the world's largest processor and marketer of chicken, beef, and pork, the second-largest food production company in the Fortune 500 and a member of the S&P 500. The company produces a wide variety of protein-based and prepared food products and is the recognized market leader in the retail and foodservice markets it serves. Tyson provides products and service to customers throughout the United States and more than 80 countries. The company has approximately 104,000 Team Members employed at more than 300 facilities and offices in the United States and around the world. Through its Core Values, Code of Conduct and Team Member Bill of Rights, Tyson strives to operate with integrity and trust and is committed to creating value for its shareholders, customers and Team Members. The company also strives to be faith-friendly, provide a safe work environment and serve as stewards of the animals, land and environment entrusted to it.
Friday, December 14, 2007
New MySpace page connects foodies everywhere to Phoenix culinary scene
Scottsdale Culinary Institute (SCI) announced today that faculty, students, foodies, area visitors and those interested in learning more about the school can now connect online through its newly-launched MySpace social networking Web page.
Offering an interactive, user-submitted network of friends, personal profiles, blogs, groups, photos, music and videos, MySpace has become one of the most popular websites in the world. With over 200 million users, including rock bands, politicians and even the Pope, MySpace has become a powerful forum for self-expression and networking for individuals and groups.
“Most of our students are very tech-savvy. When they are not in the kitchen, many of them spend a great deal of time on the Web,” said Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. “Our MySpace page allows students, chef instructors and alumni to connect and anyone interested in learning more about a modern day Le Cordon Bleu affiliated culinary school can really get a feel for our collective personality.”
The school’s MySpace page, http://myspace.com/scottsdaleculinarychefs includes a bi-weekly blog penned primarily by Hutchins with contributions from students and other faculty, a slideshow photo gallery of pictures taken on campus and around the Scottsdale area, information about student clubs, campus events and volunteer opportunities. Alumni profiles, information on student interests and upcoming local culinary happenings also provide interesting content for visitors.
About Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in innovative culinary education. The school offers certificate, specialized associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. All credential levels are not available for all programs. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information, visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
Offering an interactive, user-submitted network of friends, personal profiles, blogs, groups, photos, music and videos, MySpace has become one of the most popular websites in the world. With over 200 million users, including rock bands, politicians and even the Pope, MySpace has become a powerful forum for self-expression and networking for individuals and groups.
“Most of our students are very tech-savvy. When they are not in the kitchen, many of them spend a great deal of time on the Web,” said Jon-Paul Hutchins, executive chef of the Scottsdale Culinary Institute. “Our MySpace page allows students, chef instructors and alumni to connect and anyone interested in learning more about a modern day Le Cordon Bleu affiliated culinary school can really get a feel for our collective personality.”
The school’s MySpace page, http://myspace.com/scottsdaleculinarychefs includes a bi-weekly blog penned primarily by Hutchins with contributions from students and other faculty, a slideshow photo gallery of pictures taken on campus and around the Scottsdale area, information about student clubs, campus events and volunteer opportunities. Alumni profiles, information on student interests and upcoming local culinary happenings also provide interesting content for visitors.
About Scottsdale Culinary Institute
The goal of Scottsdale Culinary Institute is to be a leader in innovative culinary education. The school offers certificate, specialized associate degree, and bachelor degree programs in Le Cordon Bleu Culinary Arts, le Cordon Bleu Hospitality and Restaurant Management, and Le Cordon Bleu Pâtisserie and Baking. All credential levels are not available for all programs. The Le Cordon Bleu curriculum emphasizes hands-on learning, and is delivered by skilled and caring faculty. SCI promotes the professional growth of its students while fostering a mutual commitment between the school and the community. For more information, visit www.chefs.edu.
About Le Cordon Bleu Schools North America
Le Cordon Bleu Schools North America is the largest provider of quality culinary arts education with 14 affiliate schools throughout the United States. Few institutions possess the distinguished reputation of Le Cordon Bleu, which established its first culinary school in Paris in 1895. For more information about Le Cordon Bleu Schools North America, go to www.lecordonbleuschoolsusa.com.
Nation’s Largest Retailers Accused of Organic Fraud
In a scandal now ensnaring
some of the nations leading retailers, a series of lawsuits have been
filed accusing Wal-Mart, Costco, Target, Safeway, and Wild Oats of
consumer fraud for marketing suspect organic milk.
The legal filings in federal courts in Seattle, Denver, and in
Minneapolis, against the retailers, come on the heels of class action
lawsuits against Aurora Dairy Corporation, based in Boulder,
Colorado. The suits against Aurora and the grocery chains allege
consumer fraud, negligence, and unjust enrichment concerning the sale
of organic milk. This past April, Aurora officials received a notice
from the USDA detailing multiple and “willful” violations of federal
organic law that were found by federal investigators.
“This is the largest scandal in the history of the organic industry,”
said Mark Kastel of The Cornucopia Institute, a Wisconsin-based farm
policy research group. Cornucopia’s own investigation and formal
legal complaint, in 2005, first alerted USDA investigators to the
improprieties occurring at Aurora. “Aurora was taking advantage of
the consumer’s good will in the marketplace toward organics, and the
USDA has allowed this scofflaw-corporation to continue to operate,”
Kastel added.
Law firms based in Seattle, St. Louis, and New York, in addition to
other cities, have filed at least eight lawsuits against Aurora,
representing plaintiffs in over 30 states. Five lawsuits against the
retailers have been filed so far.
Attorneys are seeking damages to reimburse consumers harmed by the
company’s actions. Some of the lawsuits request that the U.S.
District Courts put an injunction in place to halt the ongoing sale
of Aurora’s organic milk in the nation’s grocery stores until it can
be demonstrated that the company is complying with federal organic
regulations.
Aurora, with $100 million in annual sales, provides milk that is sold
as organic and packaged as private label, store-brand products for
many of the nation’s biggest chains. In addition to Wal-Mart,
Target, Costco, Safeway, and Wild Oats, Aurora serves as supplier to
15 other national and regional chains.
Independent investigators at the USDA concluded earlier this year
that Aurora—with five dairy facilities in Colorado and Texas, each
milking thousands of cows—had 14 “willful” violations of federal
organic regulations. One of the most egregious of the findings was
that from December 5, 2003, to April 16, 2007, the Aurora Dairy
“labeled and represented milk as organically produced, when such milk
was not produced and handled in accordance with the National Organic
Program regulations.”
Cornucopia's own research, since confirmed by the two-year
investigation by federal law enforcement agents, found that Aurora
was confining their cows to pens and sheds in feedlots rather than
grazing the animals as the federal law requires. Furthermore, Aurora
brought conventional animals into their organic milking operation in
a manner prohibited by the Organic Food Production Act, a law passed
by Congress in 1990 and implemented in 2002 by the USDA.
The stores sell Aurora's milk under their own in-house brand names,
such as Costco's Kirkland and Target's Archer Farms, in cartons
marked "USDA organic," typically with pictures of pastures or other
bucolic scenes.
"That's not even close to the reality of where this milk was coming
from," said Steve Berman, a Seattle lawyer whose firm is among those
suing. "These cows are all penned in factory-confinement conditions."
“This is the perfect example of modern-day Agri-business bullies
literally stealing the milk money from an unsuspecting public,” said
Washington state consumer Rachael Doyle. "We have been willfully
deceived by corporations motivated solely by greed.”
Cornucopia points out that Aurora is a "horrible aberration," and
that the vast majority of all organic dairy products are produced
with high integrity. In a scorecard published last year, and
available on their web site, Cornucopia rates over 90% of organic
name-brand dairy products as truly subscribing to the letter and
spirit of the law (available at www.cornucopia.org).
“Aurora’s actions have injured the reputation of the more than 1500
legitimate organic dairy farmers who are faithfully following federal
organic rules and regulations,” noted Kastel. “We cannot allow these
families to be placed at a competitive disadvantage.”
Mark Pepperzak, Aurora CEO, said, "The allegations in this smear
campaign against AOD are based on false information and, therefore,
completely unfounded." The company has said that their business has
yet to be affected by the high-profile controversy. However, some of
Aurora's largest customers have now switched to alternative suppliers.
"We have learned that Wild Oats and the Publix supermarket chain in
Florida are no longer buying milk from Aurora,” stated Kastel. "In
addition, the nation's largest distributor of natural and organic
products, United Natural Foods, Inc. (UNFI) has also secured an
alternative source for their Woodstock Farms brand." Kastel also
said that although he was unable to publicly disclose the names of
retailers at this point in time, a number of others have contacted
Cornucopia for their listing of six other private-label organic milk
processors.
Many industry observers feel that the USDA’s enforcement mechanism
broke down in the Aurora case. After career USDA staff drafted a
Letter of Proposed Revocation, seeking to prevent Aurora from
engaging in organic commerce, political appointees at the agency
intervened, crafting an agreement allowing the politically connected
company to remain in business.
"It is unconscionable that the USDA allowed Aurora to continue, after
making millions of dollars, in this ‘ethics-based’ industry, when
they had concluded that Aurora willfully violated the law," Kastel
added. "However, there is a higher authority in terms of organic
integrity than the USDA—that's the organic consumer. And they are
about to make their voices heard through the courts."
“I feel cheated by Aurora’s organic misrepresentations,” said Sandie
Regan, an organic consumer from Crown Point, Indiana, and one of the
parties to the lawsuits. “I am willing to pay more at the grocery
store for organic milk because I believe the milk is healthier for
me. But it doesn’t look like I was getting what I paid for,” Regan
added.
"Although the USDA did not strip Aurora of their right to engage in
organic commerce, between the consumer fraud lawsuits, and the exodus
of a growing number of their customers, it looks like consumers and
retailers might strip them of their ability to continue in the
marketplace," Kastel observed. "
Copies of the lawsuits are available upon request. A photo gallery
of the Aurora factory-farm operation can be viewed at the Cornucopia
web page at www.cornucopia.org.
The Cornucopia Institute, a nonprofit farm policy research group, is
dedicated to the fight for economic justice for the family-scale
farming community. Their Organic Integrity Project acts as a
corporate and governmental watchdog assuring that no compromises to
the credibility of organic farming methods and the food it produces
are made in the pursuit of profit.
some of the nations leading retailers, a series of lawsuits have been
filed accusing Wal-Mart, Costco, Target, Safeway, and Wild Oats of
consumer fraud for marketing suspect organic milk.
The legal filings in federal courts in Seattle, Denver, and in
Minneapolis, against the retailers, come on the heels of class action
lawsuits against Aurora Dairy Corporation, based in Boulder,
Colorado. The suits against Aurora and the grocery chains allege
consumer fraud, negligence, and unjust enrichment concerning the sale
of organic milk. This past April, Aurora officials received a notice
from the USDA detailing multiple and “willful” violations of federal
organic law that were found by federal investigators.
“This is the largest scandal in the history of the organic industry,”
said Mark Kastel of The Cornucopia Institute, a Wisconsin-based farm
policy research group. Cornucopia’s own investigation and formal
legal complaint, in 2005, first alerted USDA investigators to the
improprieties occurring at Aurora. “Aurora was taking advantage of
the consumer’s good will in the marketplace toward organics, and the
USDA has allowed this scofflaw-corporation to continue to operate,”
Kastel added.
Law firms based in Seattle, St. Louis, and New York, in addition to
other cities, have filed at least eight lawsuits against Aurora,
representing plaintiffs in over 30 states. Five lawsuits against the
retailers have been filed so far.
Attorneys are seeking damages to reimburse consumers harmed by the
company’s actions. Some of the lawsuits request that the U.S.
District Courts put an injunction in place to halt the ongoing sale
of Aurora’s organic milk in the nation’s grocery stores until it can
be demonstrated that the company is complying with federal organic
regulations.
Aurora, with $100 million in annual sales, provides milk that is sold
as organic and packaged as private label, store-brand products for
many of the nation’s biggest chains. In addition to Wal-Mart,
Target, Costco, Safeway, and Wild Oats, Aurora serves as supplier to
15 other national and regional chains.
Independent investigators at the USDA concluded earlier this year
that Aurora—with five dairy facilities in Colorado and Texas, each
milking thousands of cows—had 14 “willful” violations of federal
organic regulations. One of the most egregious of the findings was
that from December 5, 2003, to April 16, 2007, the Aurora Dairy
“labeled and represented milk as organically produced, when such milk
was not produced and handled in accordance with the National Organic
Program regulations.”
Cornucopia's own research, since confirmed by the two-year
investigation by federal law enforcement agents, found that Aurora
was confining their cows to pens and sheds in feedlots rather than
grazing the animals as the federal law requires. Furthermore, Aurora
brought conventional animals into their organic milking operation in
a manner prohibited by the Organic Food Production Act, a law passed
by Congress in 1990 and implemented in 2002 by the USDA.
The stores sell Aurora's milk under their own in-house brand names,
such as Costco's Kirkland and Target's Archer Farms, in cartons
marked "USDA organic," typically with pictures of pastures or other
bucolic scenes.
"That's not even close to the reality of where this milk was coming
from," said Steve Berman, a Seattle lawyer whose firm is among those
suing. "These cows are all penned in factory-confinement conditions."
“This is the perfect example of modern-day Agri-business bullies
literally stealing the milk money from an unsuspecting public,” said
Washington state consumer Rachael Doyle. "We have been willfully
deceived by corporations motivated solely by greed.”
Cornucopia points out that Aurora is a "horrible aberration," and
that the vast majority of all organic dairy products are produced
with high integrity. In a scorecard published last year, and
available on their web site, Cornucopia rates over 90% of organic
name-brand dairy products as truly subscribing to the letter and
spirit of the law (available at www.cornucopia.org).
“Aurora’s actions have injured the reputation of the more than 1500
legitimate organic dairy farmers who are faithfully following federal
organic rules and regulations,” noted Kastel. “We cannot allow these
families to be placed at a competitive disadvantage.”
Mark Pepperzak, Aurora CEO, said, "The allegations in this smear
campaign against AOD are based on false information and, therefore,
completely unfounded." The company has said that their business has
yet to be affected by the high-profile controversy. However, some of
Aurora's largest customers have now switched to alternative suppliers.
"We have learned that Wild Oats and the Publix supermarket chain in
Florida are no longer buying milk from Aurora,” stated Kastel. "In
addition, the nation's largest distributor of natural and organic
products, United Natural Foods, Inc. (UNFI) has also secured an
alternative source for their Woodstock Farms brand." Kastel also
said that although he was unable to publicly disclose the names of
retailers at this point in time, a number of others have contacted
Cornucopia for their listing of six other private-label organic milk
processors.
Many industry observers feel that the USDA’s enforcement mechanism
broke down in the Aurora case. After career USDA staff drafted a
Letter of Proposed Revocation, seeking to prevent Aurora from
engaging in organic commerce, political appointees at the agency
intervened, crafting an agreement allowing the politically connected
company to remain in business.
"It is unconscionable that the USDA allowed Aurora to continue, after
making millions of dollars, in this ‘ethics-based’ industry, when
they had concluded that Aurora willfully violated the law," Kastel
added. "However, there is a higher authority in terms of organic
integrity than the USDA—that's the organic consumer. And they are
about to make their voices heard through the courts."
“I feel cheated by Aurora’s organic misrepresentations,” said Sandie
Regan, an organic consumer from Crown Point, Indiana, and one of the
parties to the lawsuits. “I am willing to pay more at the grocery
store for organic milk because I believe the milk is healthier for
me. But it doesn’t look like I was getting what I paid for,” Regan
added.
"Although the USDA did not strip Aurora of their right to engage in
organic commerce, between the consumer fraud lawsuits, and the exodus
of a growing number of their customers, it looks like consumers and
retailers might strip them of their ability to continue in the
marketplace," Kastel observed. "
Copies of the lawsuits are available upon request. A photo gallery
of the Aurora factory-farm operation can be viewed at the Cornucopia
web page at www.cornucopia.org.
The Cornucopia Institute, a nonprofit farm policy research group, is
dedicated to the fight for economic justice for the family-scale
farming community. Their Organic Integrity Project acts as a
corporate and governmental watchdog assuring that no compromises to
the credibility of organic farming methods and the food it produces
are made in the pursuit of profit.
Thursday, December 13, 2007
Research Shows Decas Sweetened Dried Cranberries Pack Twice
Decas Cranberry Products, Inc. announced today the results of new research showing that 1 oz. (or a ¼ cup) of Decas Sweetened Dried Cranberries (SDCs) has twice the proanthocyanidin (PAC) level of an 8-ounce glass of cranberry juice cocktail. Found abundantly in cranberries, proanthocyanidins (PACs) are natural plant compounds with antioxidant, anti-adhesion and anti-bacterial health promoting properties. Brunswick Laboratories, a leading laboratory specializing in the science of antioxidants, conducted the testing sponsored by Decas.
Cranberry PACs work as an antioxidant to help combat free radical damage in the body and have been shown to be uniquely effective in supporting urinary tract health via their bacterial anti-adhesion ability. According to Ronald L. Prior, Ph.D. of the USDA Arkansas Children’s Nutrition Center, cranberries have high antioxidant activity and a unique A-type PAC linkage structure that sets it apart from most other plants. “Brunswick Labs’ data on the PAC content of SDCs shows levels much higher than originally reported. Their work confirms that cranberries have been shown to contain the highest level of PACs of most major fruits tested.” This new research updates older information about the relative PAC levels found in SDCs and cranberry juice cocktail.
“This new research confirms that Decas SDCs are abundant in proanthocyanidins, or what we call PACs,” said Jeff Carlson, president of Decas Cranberry Products, Inc. “That’s good news for product developers and manufacturers looking to add healthy ingredients to their product lines. Now they can turn to Decas SDCs for greater amounts of cranberry anti-adhesion and antioxidant power.”
According to Carlson, sweetened dried cranberries are one of the fastest growing segments of the cranberry business, and this trend is expected to continue for some time. Currently, Decas SDCs are sold worldwide and used in snack mixes, nutrition bars, cereal mixes, baked goods and salads.
About Brunswick Laboratories
Founded in 1997, Brunswick Laboratories is an independent contract laboratory providing analytical services in the chemical sciences dedicated to "Improving Health Through Science." Equipped with state-of-the-art instrumentation, Brunswick scientists provide superior services and technical support to the nutraceutical, pharmaceutical, food and cosmetic industries.
About Decas Cranberry Products, Inc.
Founded in 1934 and headquartered in Carver, Massachusetts, Decas Cranberry Products, Inc. is the largest independently owned cranberry ingredient company in the world. As The Cranberry Ingredient Experts, Decas supplies premium cranberry products to consumers, retailers and the food industry around the globe. For additional information, visit www.decascranberry.com.
Cranberry PACs work as an antioxidant to help combat free radical damage in the body and have been shown to be uniquely effective in supporting urinary tract health via their bacterial anti-adhesion ability. According to Ronald L. Prior, Ph.D. of the USDA Arkansas Children’s Nutrition Center, cranberries have high antioxidant activity and a unique A-type PAC linkage structure that sets it apart from most other plants. “Brunswick Labs’ data on the PAC content of SDCs shows levels much higher than originally reported. Their work confirms that cranberries have been shown to contain the highest level of PACs of most major fruits tested.” This new research updates older information about the relative PAC levels found in SDCs and cranberry juice cocktail.
“This new research confirms that Decas SDCs are abundant in proanthocyanidins, or what we call PACs,” said Jeff Carlson, president of Decas Cranberry Products, Inc. “That’s good news for product developers and manufacturers looking to add healthy ingredients to their product lines. Now they can turn to Decas SDCs for greater amounts of cranberry anti-adhesion and antioxidant power.”
According to Carlson, sweetened dried cranberries are one of the fastest growing segments of the cranberry business, and this trend is expected to continue for some time. Currently, Decas SDCs are sold worldwide and used in snack mixes, nutrition bars, cereal mixes, baked goods and salads.
About Brunswick Laboratories
Founded in 1997, Brunswick Laboratories is an independent contract laboratory providing analytical services in the chemical sciences dedicated to "Improving Health Through Science." Equipped with state-of-the-art instrumentation, Brunswick scientists provide superior services and technical support to the nutraceutical, pharmaceutical, food and cosmetic industries.
About Decas Cranberry Products, Inc.
Founded in 1934 and headquartered in Carver, Massachusetts, Decas Cranberry Products, Inc. is the largest independently owned cranberry ingredient company in the world. As The Cranberry Ingredient Experts, Decas supplies premium cranberry products to consumers, retailers and the food industry around the globe. For additional information, visit www.decascranberry.com.
Wednesday, December 12, 2007
Core Techniques Helps Cooks Trust their Inner Chef
Many of the best cooks are self taught.
Over the years they have mastered recipes, created their own menu of
dishes that they serve regularly and have the basic skills required to
be accomplished in the kitchen. They enjoy cooking and entertaining,
but perhaps want to take it to the next level without the intense time
commitment and cost involved. KitchenCUE, a new interactive DVD
series, feeds the mind and imaginations of the self taught cook, by
simply empowering them with the core techniques needed to free them
from recipes and allowing them to trust their inner chef. From the
comforts of home, a professional chef will help inspire even the most
seasoned cook.
Kevin Higgins and Chef Shellie Kark, a husband and wife team,
developed the series to teach the fundamentals of cooking through
innovative and interactive methods. Chef Kark has a culinary education
from the California Culinary Academy and extensive experience as an
instructor at Cook Street School of Fine Cooking in Denver. Higgins
brings to the table entrepreneurial skills and a long history of
developing successful businesses.
“The DVD was designed with every level of cooking expertise in mind,
“said Chef Kark, KitchenCUE co-founder. “The core instructional
section is threaded with valuable tips and advice. We also have
components that give added value to the viewer such as knife
sharpening section, how to pair wine with your meals, even charts that
enable the viewer to visually align proteins with additional
ingredients. These well matched charts can also inspire new recipes
from ingredients already in your kitchen pantry or refrigerator so
that viewers’ menu choices expand exponentially. KitchenCUE was
created to enhance the skill level of the self taught cook.”
KitchenCUE’s three step formula draws from three different styles of
learning – visual, audio and kinesthetic to help build the culinary
skills it takes to be a “good cook.” Each DVD begins with a training
recipe to help coach viewers through the techniques. Twelve flavorful
recipes are featured in a booklet that accompanies the DVD and are
printable from a computer. These dishes reinforce the techniques
learned while executing the training recipe.
Additional content includes essential information on kitchen tools,
knife sharpening, how to prep the work area, and interviews with
notable professionals in the industry. The wine section includes an
interview with a sommelier, which will help viewers understand how to
pair their courses with wine. Viewers can also use the wine charts and
fail-safe wine pairing tips to increase their beverage knowledge.
In addition to debuting Sautés and Pan Sauces, KitchenCUE will launch
two additional DVDs this year, Soups and Stocks and Roasting. Other
titles to be included in the first releases are: Knife Sharpening,
Grilling, Flavor Infusion: Marinades and Rubs, Braising and Short
Dough: Sweet and Savory Pastries. Kark and Higgins’ goal is to
develop 24 volumes including a series dedicated to cooking for various
holiday events.
Step by step and piece by piece, KitchenCUE will help develop viewers
culinary confidence because good cooks are made, not born.
Over the years they have mastered recipes, created their own menu of
dishes that they serve regularly and have the basic skills required to
be accomplished in the kitchen. They enjoy cooking and entertaining,
but perhaps want to take it to the next level without the intense time
commitment and cost involved. KitchenCUE, a new interactive DVD
series, feeds the mind and imaginations of the self taught cook, by
simply empowering them with the core techniques needed to free them
from recipes and allowing them to trust their inner chef. From the
comforts of home, a professional chef will help inspire even the most
seasoned cook.
Kevin Higgins and Chef Shellie Kark, a husband and wife team,
developed the series to teach the fundamentals of cooking through
innovative and interactive methods. Chef Kark has a culinary education
from the California Culinary Academy and extensive experience as an
instructor at Cook Street School of Fine Cooking in Denver. Higgins
brings to the table entrepreneurial skills and a long history of
developing successful businesses.
“The DVD was designed with every level of cooking expertise in mind,
“said Chef Kark, KitchenCUE co-founder. “The core instructional
section is threaded with valuable tips and advice. We also have
components that give added value to the viewer such as knife
sharpening section, how to pair wine with your meals, even charts that
enable the viewer to visually align proteins with additional
ingredients. These well matched charts can also inspire new recipes
from ingredients already in your kitchen pantry or refrigerator so
that viewers’ menu choices expand exponentially. KitchenCUE was
created to enhance the skill level of the self taught cook.”
KitchenCUE’s three step formula draws from three different styles of
learning – visual, audio and kinesthetic to help build the culinary
skills it takes to be a “good cook.” Each DVD begins with a training
recipe to help coach viewers through the techniques. Twelve flavorful
recipes are featured in a booklet that accompanies the DVD and are
printable from a computer. These dishes reinforce the techniques
learned while executing the training recipe.
Additional content includes essential information on kitchen tools,
knife sharpening, how to prep the work area, and interviews with
notable professionals in the industry. The wine section includes an
interview with a sommelier, which will help viewers understand how to
pair their courses with wine. Viewers can also use the wine charts and
fail-safe wine pairing tips to increase their beverage knowledge.
In addition to debuting Sautés and Pan Sauces, KitchenCUE will launch
two additional DVDs this year, Soups and Stocks and Roasting. Other
titles to be included in the first releases are: Knife Sharpening,
Grilling, Flavor Infusion: Marinades and Rubs, Braising and Short
Dough: Sweet and Savory Pastries. Kark and Higgins’ goal is to
develop 24 volumes including a series dedicated to cooking for various
holiday events.
Step by step and piece by piece, KitchenCUE will help develop viewers
culinary confidence because good cooks are made, not born.
Tuesday, December 11, 2007
Soyfoods May Help Asthma Sufferers
Recent research shows that the isoflavones in soyfoods may help asthma sufferers. A study done at the Northwestern University Feinberg School of Medicine in Chicago examined the effects of isoflavones from soy in cells and then in patients with asthma. The results suggest that soyfoods may be of benefit to asthma patients.
Dr. Ravi Kalhan and his team worked first with cells that are a part of the immune system (human peripheral blood cosinophils), and found they produced much less of a substance (leukotrine) known to cause inflammation. Airway inflammation is a basic characteristic underlying asthma.
Kalhan and his colleagues then tested whether the isoflavones would have similar effects in humans and, after four weeks of consuming isoflavone supplements, cells taken from the patients showed one-third less of the inflammatory substance than before taking the isoflavones. The researchers concluded that these findings warrant additional research on isoflavones as a possible means of helping to ameliorate asthma and related diseases.
Isoflavones (phytoestrogens), which are found almost exclusively in soyfoods, are being studied for their benefits in a wide range of areas including coronary heart disease, osteoporosis, cancer and the alleviation of hot flashes, among others. In addition, in 1999, soy protein received a health claim in by the U.S. Food and Drug Administration for its ability to lower cholesterol. Eating whole soyfoods provides protein and the isoflavones.
“Fortunately for today’s health-conscious consumers there’s a wonderful variety of soyfoods out there that can easily add their many benefits, including isoflavones, to today’s meals,” according to Linda Funk, Executive Director of The Soyfoods Council.
“A simple snack of roasted soy nuts, now to be found in almost every supermarket snack and nut section, packs an isoflavone punch, In that same section are soy chips, crisps and other snacks.” Funk continues.
“Popular soymilk now comes in an amazing variety of flavors and convenient packaging in both the dairy case and in aseptic boxes in the grocery section. Consumers can find soyfoods in the produce section (tofu, salad dressings), in the vegetarian or meat section (soy burgers, soy crumbles, sausage, pepperoni and more), in the frozen vegetable section (edamame-shelled and in the pod) and in the frozen dessert section (ice cream, bars and more). “So popular are soyfoods that there’s hardly an area of today’s supermarket that doesn’t have a soy-based item,” Funk reports. “There are new items coming on the market every day so it’s very easy to find a soyfoods item to provide high quality protein, at a reasonable calorie cost and with those important isoflavones.”
For more information about soyfoods and the many forms and types, as well a wealth of nutrition research and information visit www.thesoyfoodscouncil.com .
Dr. Ravi Kalhan and his team worked first with cells that are a part of the immune system (human peripheral blood cosinophils), and found they produced much less of a substance (leukotrine) known to cause inflammation. Airway inflammation is a basic characteristic underlying asthma.
Kalhan and his colleagues then tested whether the isoflavones would have similar effects in humans and, after four weeks of consuming isoflavone supplements, cells taken from the patients showed one-third less of the inflammatory substance than before taking the isoflavones. The researchers concluded that these findings warrant additional research on isoflavones as a possible means of helping to ameliorate asthma and related diseases.
Isoflavones (phytoestrogens), which are found almost exclusively in soyfoods, are being studied for their benefits in a wide range of areas including coronary heart disease, osteoporosis, cancer and the alleviation of hot flashes, among others. In addition, in 1999, soy protein received a health claim in by the U.S. Food and Drug Administration for its ability to lower cholesterol. Eating whole soyfoods provides protein and the isoflavones.
“Fortunately for today’s health-conscious consumers there’s a wonderful variety of soyfoods out there that can easily add their many benefits, including isoflavones, to today’s meals,” according to Linda Funk, Executive Director of The Soyfoods Council.
“A simple snack of roasted soy nuts, now to be found in almost every supermarket snack and nut section, packs an isoflavone punch, In that same section are soy chips, crisps and other snacks.” Funk continues.
“Popular soymilk now comes in an amazing variety of flavors and convenient packaging in both the dairy case and in aseptic boxes in the grocery section. Consumers can find soyfoods in the produce section (tofu, salad dressings), in the vegetarian or meat section (soy burgers, soy crumbles, sausage, pepperoni and more), in the frozen vegetable section (edamame-shelled and in the pod) and in the frozen dessert section (ice cream, bars and more). “So popular are soyfoods that there’s hardly an area of today’s supermarket that doesn’t have a soy-based item,” Funk reports. “There are new items coming on the market every day so it’s very easy to find a soyfoods item to provide high quality protein, at a reasonable calorie cost and with those important isoflavones.”
For more information about soyfoods and the many forms and types, as well a wealth of nutrition research and information visit www.thesoyfoodscouncil.com .
New! Passion for Coffee Cookbook
Whether it’s dark roast in the morning or an intimate chat with a friend over a latté, everyone loves their coffee in their own way. Now connoisseurs can satisfy their love of coffee and their sweet tooth too. Passion for Coffee, a new cookbook from Patricia McCausland-Gallo, incorporates the timeless drink and bean into a collection of delicious recipes.
McCausland-Gallo is a nutritionist, pastry chef, teacher and food writer, and a native of Colombia, the country that is home to what many claim is the richest coffee in the world. It’s also a place where great food and deliciously decadent desserts like tres leches are as standard as the beautiful Andes Mountains. McCausland-Gallo’s mother was a baker and her bakery took up a third of the house young McCausland-Gallo grew up in. Her mother used pure ingredients like whole cream, long vanilla beans and dark coffee beans to create mousses and ice creams.
Thus, McCausland-Gallo created Passion for Coffee, both to honor her past and give homage to the crop that has always incited passion all over the world. The 216-page book was originally written in Spanish and released in South America in 2006. Now the best seller has been translated into English and is available in the United States. It features over 200 recipes, from cakes, cookies, cool desserts and drinks, to entrees and even salads that all call for coffee in some form.
This cookbook has a warm elegance about it and the varied recipes are presented in a straightforward fashion, often calling for simple freeze-dried coffee, although any kind of coffee can usually be substituted. Perhaps the most enjoyable aspects of the book though, are the stories about coffee, its history, the people who harvest it, and how it has impacted the entire world. Enjoyable, that is, over a deep cup of coffee.
McCausland-Gallo has a B.S. in Foods and Nutrition from Louisiana State University in Baton Rouge. She also attended the American Institute of Baking in Kansas and the École Lenôtre in Paris.
Passion for Coffee (ISBN 0-9797594-0-6) is available retail for $29.95 and can be purchased through The Cookbook Marketplace at www.cookbookmarketplace.com or by calling 800-269-6839. The Cookbook Marketplace also handles the book’s distribution to the book and gift trade.
Passion for Coffee was manufactured by Favorite Recipes Press (FRP). Since 1961, FRP has produced more than 1,000 titles for individuals, companies, and nonprofit organizations from coast to coast. Full support and consultation are available in the creation, production, marketing, and distribution of a cookbook. FRP is a division of Southwestern/Great American, Inc.
McCausland-Gallo is a nutritionist, pastry chef, teacher and food writer, and a native of Colombia, the country that is home to what many claim is the richest coffee in the world. It’s also a place where great food and deliciously decadent desserts like tres leches are as standard as the beautiful Andes Mountains. McCausland-Gallo’s mother was a baker and her bakery took up a third of the house young McCausland-Gallo grew up in. Her mother used pure ingredients like whole cream, long vanilla beans and dark coffee beans to create mousses and ice creams.
Thus, McCausland-Gallo created Passion for Coffee, both to honor her past and give homage to the crop that has always incited passion all over the world. The 216-page book was originally written in Spanish and released in South America in 2006. Now the best seller has been translated into English and is available in the United States. It features over 200 recipes, from cakes, cookies, cool desserts and drinks, to entrees and even salads that all call for coffee in some form.
This cookbook has a warm elegance about it and the varied recipes are presented in a straightforward fashion, often calling for simple freeze-dried coffee, although any kind of coffee can usually be substituted. Perhaps the most enjoyable aspects of the book though, are the stories about coffee, its history, the people who harvest it, and how it has impacted the entire world. Enjoyable, that is, over a deep cup of coffee.
McCausland-Gallo has a B.S. in Foods and Nutrition from Louisiana State University in Baton Rouge. She also attended the American Institute of Baking in Kansas and the École Lenôtre in Paris.
Passion for Coffee (ISBN 0-9797594-0-6) is available retail for $29.95 and can be purchased through The Cookbook Marketplace at www.cookbookmarketplace.com or by calling 800-269-6839. The Cookbook Marketplace also handles the book’s distribution to the book and gift trade.
Passion for Coffee was manufactured by Favorite Recipes Press (FRP). Since 1961, FRP has produced more than 1,000 titles for individuals, companies, and nonprofit organizations from coast to coast. Full support and consultation are available in the creation, production, marketing, and distribution of a cookbook. FRP is a division of Southwestern/Great American, Inc.
Monday, December 10, 2007
New York Pubs Featured in New Year's Eve Special
Sure, comedian Zane Lamprey has traveled the world in pursuit of the best bars, pubs and hangouts in 30 countries on his MOJO fan-favorite, high definition series Three Sheets. But can he handle the mean streets of Manhattan? Lamprey briefly retires his passport while re-creating his “world-wide” excursion throughout New York City for Three Sheets: N.Y. Pub Crawl which premieres News Year’s Eve on Monday, December 31 at 9:00pm, ET/PT. Traversing the city to various ethnically-inspired bars, pubs and restaurants, Lamprey will create a mini-“world tour” for Three Sheets so fans can party along while welcoming in the New Year, 2008.
Does “N.Y.” mean “New Year’s” or “New York”? For this occasion, it means both. Zane, who has traveled to the corners of the world for Three Sheets, will now stop at internationally-themed establishments in Manhattan, the cross-cultural crux of the world. How will he recreate his illustrious expedition to the Champagne region in France? By visiting the Bubble Lounge located in downtown Manhattan. Oktoberfest in Munich? Zane drops in on Lederhosen’s on Bleeker Street.
Lamprey’s goal? “We want to provide the audience the experience of Three Sheets without ever having to leave the country, and all in a glorious 60 minute span,” said Lamprey. Three Sheets: N.Y. Pub Crawl will add even more international flavor with entertaining short segments about how citizens of different countries celebrate New Year’s Eve.
In addition, special guests featured in previous Three Sheets episodes will also “go American” and stop by. Hopefully, negotiations with Pleepleus, the stuffed monkey mascot who appears on Three Sheets will be concluded before taping.
Manhattan Locations: Russian Vodka Room (265 W. 52nd Street); McSorley’s (15 E. 7th Street); Bubble Lounge (228 West Broadway); Lederhosen (39 Grove Street); Under the Volcano (12 E. 36th Street); Sake Bar Satsko (202 E. 7th Street); Whiskey River (575 2nd Avenue); Burp Castle (41 E. 7th Street) and World Bar (845 United Nations Plaza). Three Sheets fans will be able to find the destinations on the pub crawl by using a map furnished at www.mojohd.com beginning December 12.
Does “N.Y.” mean “New Year’s” or “New York”? For this occasion, it means both. Zane, who has traveled to the corners of the world for Three Sheets, will now stop at internationally-themed establishments in Manhattan, the cross-cultural crux of the world. How will he recreate his illustrious expedition to the Champagne region in France? By visiting the Bubble Lounge located in downtown Manhattan. Oktoberfest in Munich? Zane drops in on Lederhosen’s on Bleeker Street.
Lamprey’s goal? “We want to provide the audience the experience of Three Sheets without ever having to leave the country, and all in a glorious 60 minute span,” said Lamprey. Three Sheets: N.Y. Pub Crawl will add even more international flavor with entertaining short segments about how citizens of different countries celebrate New Year’s Eve.
In addition, special guests featured in previous Three Sheets episodes will also “go American” and stop by. Hopefully, negotiations with Pleepleus, the stuffed monkey mascot who appears on Three Sheets will be concluded before taping.
Manhattan Locations: Russian Vodka Room (265 W. 52nd Street); McSorley’s (15 E. 7th Street); Bubble Lounge (228 West Broadway); Lederhosen (39 Grove Street); Under the Volcano (12 E. 36th Street); Sake Bar Satsko (202 E. 7th Street); Whiskey River (575 2nd Avenue); Burp Castle (41 E. 7th Street) and World Bar (845 United Nations Plaza). Three Sheets fans will be able to find the destinations on the pub crawl by using a map furnished at www.mojohd.com beginning December 12.
Saturday, December 8, 2007
New Year’s Celebration at Reserve Restaurant & Piano Lounge
Reserve Restaurant & Piano Lounge is the newest restaurant to open at Newport on the Levee. Reserve Restaurant & Piano Lounge is located on Third Street, between Brio Tuscan Grille and Jeff Ruby’s Tropicana.
Reserve Restaurant & Piano Lounge will be offering a New Year’s celebration package on December 31st. Reservations will be taken beginning at 9:00 p.m. for the New Year’s package, which will consist of a four course meal, two drink tickets, party favors, and champagne toast at midnight. The cost is $60 per person. Live entertainment and dancing from 9:00 p.m. until 1:00 a.m. will be provided by Brian Batchelor-Glader on the piano with vocalist Cybele Redman.
Open seating for dining will also be available on New Year’s Eve from 4:00-6:30 p.m. Diners will enjoy piano music by Brian Batchelor-Glader from 5:00-8:00 p.m.
Reserve Restaurant & Piano Lounge is an upscale restaurant and piano lounge that opened November 21st and features a full menu with live entertainment seven nights a week. Specialty menu items include Eggplant Stack appetizer; Steak Caesar, creative Italian pasta dishes and a variety of famous flatbreads.
Reservations are requested and can be made by calling 859-431-7373. More information can be found at www.newportonthelevee.com.
Reserve Restaurant & Piano Lounge will be offering a New Year’s celebration package on December 31st. Reservations will be taken beginning at 9:00 p.m. for the New Year’s package, which will consist of a four course meal, two drink tickets, party favors, and champagne toast at midnight. The cost is $60 per person. Live entertainment and dancing from 9:00 p.m. until 1:00 a.m. will be provided by Brian Batchelor-Glader on the piano with vocalist Cybele Redman.
Open seating for dining will also be available on New Year’s Eve from 4:00-6:30 p.m. Diners will enjoy piano music by Brian Batchelor-Glader from 5:00-8:00 p.m.
Reserve Restaurant & Piano Lounge is an upscale restaurant and piano lounge that opened November 21st and features a full menu with live entertainment seven nights a week. Specialty menu items include Eggplant Stack appetizer; Steak Caesar, creative Italian pasta dishes and a variety of famous flatbreads.
Reservations are requested and can be made by calling 859-431-7373. More information can be found at www.newportonthelevee.com.
Friday, December 7, 2007
U.S. Craft Breweries Shine on World Stage
Participants in the Brewers Association's (BA) Export Development Program (EDP) recently won a combined 30 medals from the Stockholm Beer and Whisky Festival and the European Beer Star Competition. EDP is an initiative created to increase the international recognition of U.S. craft breweries and promote the image of U.S. craft beer as a world class brand.
Eighteen U.S. craft breweries participated in the BA-sponsored generic U.S. craft beer booth at the Stockholm Beer and Whisky Festival; this was the fourth time the BA has sponsored the booth at this event. EDP funds were used to ship beer samples from the U.S. to Sweden for the booth and to enter the U.S. craft beer brands into the competition. Out of the 18 companies who submitted beer, eight breweries won medals.
2007 Stockholm Beer and Whisky Festival Winners:
Category: Well Hopped Lager max 5.9% ABV
Silver - Boston Lager, Boston Beer Co
Category: Ale 4.8% to 5.9%
Gold - Harpoon IPA, Harpoon Brewery
Silver - Red Seal Ale, North Coast Brewing Company Inc.
Bronze - 5 Barrel Pale Ale, Odell Brewing Co
Category: Porter/Stout to 5.9% ABV
Gold - Porter, Sierra Nevada Brewing Co
Silver - St Bridgets Porter, Great Divide Brewing Co
Category: Strong Beer 6.0% ABV and above
Gold - Shakespeare Stout, Rogue Ales
Category: Strong Beer 8.0% ABV and above
Gold - 90 Minute IPA, Dogfish Head Craft Brewery
In addition to the Stockholm Beer and Whisky Festival, there were 22 U.S. craft brewery medal winners in the European Beer Star Competition. The European Beer Star Awards are one of the industry's most coveted awards, recognizing original and innovative beers. There were 575 entries from breweries in 58 countries. The awards were presented in November at the Brau Beviale trade show in Germany.
2007 European Beer Star Competition Winners:
Gold Medal Winners:
Brewery Ommegang: Hennepin Farmhouse Saison
Boston Beer Co: Samuel Adams Cream Stout, Samuel Adams Holiday Porter, and Samuel Adams Brown Ale
Deschutes Brewery: Obsidian Stout, Bachelor ESB, and Abyss
Harpoon Brewery: Harpoon Octoberfest and Harpoon IPA
Silver Medal Winners:
Boston Beer Co: Samuel Adams Black Lager, Samuel Adams Pale Ale, and Samuel Adams Old Fezziwig
Deschutes Brewery: Black Butte Porter
Great Divide Brewing Co: Titan IPA, and Oak Aged Yeti Imperial Stout
Left Hand Brewing Co: Milk Stout
Victory Brewing Co: Victory Prima Pils
Bronze Medal Winners:
Alaskan Brewing and Bottling Co: Alaskan Smoked Porter
Boston Beer Co: Samuel Adams Boston Ale, and Samuel Adams Honey Porter
Rogue Ales: Shakespeare Stout
Victory Brewing Co: Victory Storm King Stout
More information about the EDP can be found at: http://www.beertown.org/craftbrewing/edp.html
Eighteen U.S. craft breweries participated in the BA-sponsored generic U.S. craft beer booth at the Stockholm Beer and Whisky Festival; this was the fourth time the BA has sponsored the booth at this event. EDP funds were used to ship beer samples from the U.S. to Sweden for the booth and to enter the U.S. craft beer brands into the competition. Out of the 18 companies who submitted beer, eight breweries won medals.
2007 Stockholm Beer and Whisky Festival Winners:
Category: Well Hopped Lager max 5.9% ABV
Silver - Boston Lager, Boston Beer Co
Category: Ale 4.8% to 5.9%
Gold - Harpoon IPA, Harpoon Brewery
Silver - Red Seal Ale, North Coast Brewing Company Inc.
Bronze - 5 Barrel Pale Ale, Odell Brewing Co
Category: Porter/Stout to 5.9% ABV
Gold - Porter, Sierra Nevada Brewing Co
Silver - St Bridgets Porter, Great Divide Brewing Co
Category: Strong Beer 6.0% ABV and above
Gold - Shakespeare Stout, Rogue Ales
Category: Strong Beer 8.0% ABV and above
Gold - 90 Minute IPA, Dogfish Head Craft Brewery
In addition to the Stockholm Beer and Whisky Festival, there were 22 U.S. craft brewery medal winners in the European Beer Star Competition. The European Beer Star Awards are one of the industry's most coveted awards, recognizing original and innovative beers. There were 575 entries from breweries in 58 countries. The awards were presented in November at the Brau Beviale trade show in Germany.
2007 European Beer Star Competition Winners:
Gold Medal Winners:
Brewery Ommegang: Hennepin Farmhouse Saison
Boston Beer Co: Samuel Adams Cream Stout, Samuel Adams Holiday Porter, and Samuel Adams Brown Ale
Deschutes Brewery: Obsidian Stout, Bachelor ESB, and Abyss
Harpoon Brewery: Harpoon Octoberfest and Harpoon IPA
Silver Medal Winners:
Boston Beer Co: Samuel Adams Black Lager, Samuel Adams Pale Ale, and Samuel Adams Old Fezziwig
Deschutes Brewery: Black Butte Porter
Great Divide Brewing Co: Titan IPA, and Oak Aged Yeti Imperial Stout
Left Hand Brewing Co: Milk Stout
Victory Brewing Co: Victory Prima Pils
Bronze Medal Winners:
Alaskan Brewing and Bottling Co: Alaskan Smoked Porter
Boston Beer Co: Samuel Adams Boston Ale, and Samuel Adams Honey Porter
Rogue Ales: Shakespeare Stout
Victory Brewing Co: Victory Storm King Stout
More information about the EDP can be found at: http://www.beertown.org/craftbrewing/edp.html
Enjoy the Holidays With Wonderful Meals at a Louisville Landmark!
The Brown Hotel wants to make the last week of 2007 a memorable one for its guests. The four-diamond English Grill will be open on Christmas day and New Year’s Eve, serving special menus created by executive chef Laurent Géroli and his culinary team.
This year’s Christmas meal will certainly be special as chef Geroli prepares entrees such as Sautéed Yellow Tail Snapper, Veal Medallion, and Braised Lamb Shank to accompany the amazing appetizer buffet and dessert table. Appetizers will include Oyster Soup, Grilled Asparagus, Smoked Salmon along with many other choices. Among the desserts to be served are Mini Tiramisu, Cassis Mousse and several other sweet choices. There will be early seating times at 12:30, 12:45 and 1 p.m. The later dinner seating will be at 3:30, 3:45 and 4 p.m. The cost of this Christmas Day dining event is $55 per guest plus tax and gratuity.
If the last night of the year is spent in Louisville, it should be spent at a city landmark. Chef Geroli will serve five magnificent courses during three seatings on New Year’s Eve including entrée choices like Seared Opakapaka Hawaiian Snapper, Roasted Duckling and Seared Filet Mignon of Beef. This New Year’s celebration comes complete with party favors and a midnight champagne toast. Dinner music will be provided by pianist John Linton from 7 to10 p.m. Guests can dance the rest of the night away to the sounds of the John Linton Jazz trio, who will play until 1 a.m. Dinner seating is at 7:30, 8 and 8:30 p.m. The cost is $135 per person and includes tax and gratuity.
For guests who opt not to drive home this evening, the Brown Hotel is offering a variety of special room packages with or without dinner. Prices for these New Year’s accommodations range from $299 to $565.
Reservations for both events can be made by (502) 583-1234 ext 7166. The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
This year’s Christmas meal will certainly be special as chef Geroli prepares entrees such as Sautéed Yellow Tail Snapper, Veal Medallion, and Braised Lamb Shank to accompany the amazing appetizer buffet and dessert table. Appetizers will include Oyster Soup, Grilled Asparagus, Smoked Salmon along with many other choices. Among the desserts to be served are Mini Tiramisu, Cassis Mousse and several other sweet choices. There will be early seating times at 12:30, 12:45 and 1 p.m. The later dinner seating will be at 3:30, 3:45 and 4 p.m. The cost of this Christmas Day dining event is $55 per guest plus tax and gratuity.
If the last night of the year is spent in Louisville, it should be spent at a city landmark. Chef Geroli will serve five magnificent courses during three seatings on New Year’s Eve including entrée choices like Seared Opakapaka Hawaiian Snapper, Roasted Duckling and Seared Filet Mignon of Beef. This New Year’s celebration comes complete with party favors and a midnight champagne toast. Dinner music will be provided by pianist John Linton from 7 to10 p.m. Guests can dance the rest of the night away to the sounds of the John Linton Jazz trio, who will play until 1 a.m. Dinner seating is at 7:30, 8 and 8:30 p.m. The cost is $135 per person and includes tax and gratuity.
For guests who opt not to drive home this evening, the Brown Hotel is offering a variety of special room packages with or without dinner. Prices for these New Year’s accommodations range from $299 to $565.
Reservations for both events can be made by (502) 583-1234 ext 7166. The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
Thursday, December 6, 2007
Toss the Fish Oil and Eat more Bacteria Infested Soybean
Japanese Longevity Secret: Eat Bacteria Infested Soybeans
Better than Fish Oil and Less Risky than Aspirin, Nattokinase Can Help Lower
Heart Disease and Stroke Risk
Next time your food spoils, think twice before you throw it out; you may have
stumbled on a medical breakthrough.
When it comes to major health discoveries, accidents have proven to be an
important step in science. Penicillin was discovered accidentally from moldy
bread in 1928 by Alexander Fleming, and a famous Japanese warrior, Yoshiie
Minamoto, stumbled upon a new discovery in reversing cardiovascular disease
with his spoiled lunch.
Boiled soybeans, a popular food of warriors were packed in rice straw bags for
transport with the army, but on one trip, a bacteria called Bacillus subtilis
natto found its way into Minamoto's soybean bags and fermented to produce
what's now commonly known in Japan as natto (pronounced "nah'-toe") or
vegetable cheese.
Fast forward to 1980, at the University of Chicago Medical School where Dr.
Hiroyuki Sumi discovered that natto produces an important enzyme during the
fermentation process called nattokinase that can be a powerful ally in
assisting the body's ability to prevent thrombosis, dissolve blood clots and
lower blood pressure.
Reducing plaque build-up and blood clots is really important, especially as we
age. With every beat of our heart, the body makes a decision to "clot or not
to clot" as it seeks to repair any cut, injury or stress endured by our veins
and arteries. Medical experts say that as we age our production of fibrin, the
protein involved in the blood clotting increases and can create a backup in
our blood vessels and may be the common denominator of over 300
independent cardiac risk factors.
Most people at risk control blood flow with pharmaceutical medications or
Aspirin. However, scientific studies have shown that both have serious side
effects including stomach hemorrhage and intestinal lining damage.
Nineteen studies including five human trials have demonstrated that
nattokinase helps enhance the body's natural ability to fight blood clots and
stimulate the body's own production of plasmin and other clot dissolving
agents. Research has shown that it may be more effective than fish oil,
which only coats blood platelets to keep them from sticking in the blood
vessels. Studies have shown that nattokinase gets to the root of the
problem and helps dissolve excess fibrin, reduce blood platelet aggregation
and decrease blood pressure to improve circulation.
On average the Japanese eat four to five pounds of natto per capita each
year, and have been doing so for centuries. It may be the link to why they
have the highest average longevity in the world. In the United States, more
than 2,500 Americans die from heart disease each day.
But it's unlikely Americans will be convinced to eat fermented Japanese
soybeans anytime soon (it's an acquired taste). Your best bet is to get the
nattokinase enzyme in powder form and sprinkle it on your food or take it as a
dietary supplement. Look for products that contain certified NSK-SD
nattokinase, which is fermented with the authentic bacteria (Bacillus subtilis
natto) and has been reported in studies to have the highest activity (greater
than 20,000 fibrin units per gram). Studies have shown that NSK-SD is also
the only real form of nattokinase that removes vitamin K2. Vitamin K2 occurs
naturally in the natto but is not considered safe for patients who are taking
pharmaceutical blood thinning medications like Coumadin and Warfarin. Learn
more about the NSK-SD nattokinase ingredient at: http://www.jbsl-net.com,
and click on the English tab.
Better than Fish Oil and Less Risky than Aspirin, Nattokinase Can Help Lower
Heart Disease and Stroke Risk
Next time your food spoils, think twice before you throw it out; you may have
stumbled on a medical breakthrough.
When it comes to major health discoveries, accidents have proven to be an
important step in science. Penicillin was discovered accidentally from moldy
bread in 1928 by Alexander Fleming, and a famous Japanese warrior, Yoshiie
Minamoto, stumbled upon a new discovery in reversing cardiovascular disease
with his spoiled lunch.
Boiled soybeans, a popular food of warriors were packed in rice straw bags for
transport with the army, but on one trip, a bacteria called Bacillus subtilis
natto found its way into Minamoto's soybean bags and fermented to produce
what's now commonly known in Japan as natto (pronounced "nah'-toe") or
vegetable cheese.
Fast forward to 1980, at the University of Chicago Medical School where Dr.
Hiroyuki Sumi discovered that natto produces an important enzyme during the
fermentation process called nattokinase that can be a powerful ally in
assisting the body's ability to prevent thrombosis, dissolve blood clots and
lower blood pressure.
Reducing plaque build-up and blood clots is really important, especially as we
age. With every beat of our heart, the body makes a decision to "clot or not
to clot" as it seeks to repair any cut, injury or stress endured by our veins
and arteries. Medical experts say that as we age our production of fibrin, the
protein involved in the blood clotting increases and can create a backup in
our blood vessels and may be the common denominator of over 300
independent cardiac risk factors.
Most people at risk control blood flow with pharmaceutical medications or
Aspirin. However, scientific studies have shown that both have serious side
effects including stomach hemorrhage and intestinal lining damage.
Nineteen studies including five human trials have demonstrated that
nattokinase helps enhance the body's natural ability to fight blood clots and
stimulate the body's own production of plasmin and other clot dissolving
agents. Research has shown that it may be more effective than fish oil,
which only coats blood platelets to keep them from sticking in the blood
vessels. Studies have shown that nattokinase gets to the root of the
problem and helps dissolve excess fibrin, reduce blood platelet aggregation
and decrease blood pressure to improve circulation.
On average the Japanese eat four to five pounds of natto per capita each
year, and have been doing so for centuries. It may be the link to why they
have the highest average longevity in the world. In the United States, more
than 2,500 Americans die from heart disease each day.
But it's unlikely Americans will be convinced to eat fermented Japanese
soybeans anytime soon (it's an acquired taste). Your best bet is to get the
nattokinase enzyme in powder form and sprinkle it on your food or take it as a
dietary supplement. Look for products that contain certified NSK-SD
nattokinase, which is fermented with the authentic bacteria (Bacillus subtilis
natto) and has been reported in studies to have the highest activity (greater
than 20,000 fibrin units per gram). Studies have shown that NSK-SD is also
the only real form of nattokinase that removes vitamin K2. Vitamin K2 occurs
naturally in the natto but is not considered safe for patients who are taking
pharmaceutical blood thinning medications like Coumadin and Warfarin. Learn
more about the NSK-SD nattokinase ingredient at: http://www.jbsl-net.com,
and click on the English tab.
Fill Up On Emergency Recipses This Year
The pantry is filled with diverse ingredients leftover from yesterday and you only have an hour and urgently need ideas on how to put it all together in new and enticing ways.
Fortunately, a new website www.supercook.com can be that missing bulb in a long dark string of holiday food preparation. It also helps harried home cooking easier, making the most out of is already in your kitchen.
“I am not much of a chef, or computer person,” said Margaret Pidgeon, Norfolk, Va. “I was surprised when I was able to use just what I had already and come up with an appetizer to take to a party. My friends were even more surprised!”
While common recipe sites can provide solutions to the fully stocked pantry, SuperCook.com allows visitors to make a list of what they have instead of what they don’t. Once the available ingredients are on file the database goes to work racking the brains of thousands of chefs for ways to put those ingredients to the best use.
Grandma’s cookie recipes can’t be beat, but if you want to expand your repertoire and make your own legacy of unique and interesting fare it’s time for a little online help.
Here’s how it works. When first visiting SuperCook, visitors see a section on the left labeled 'My kitchen'. The goal is to add the ingredients you have at home into 'Your kitchen' on SuperCook. Adding ingredients is easy. Type in your list of ingredients: “nutmeg, walnuts, flour, butter etc.” and with each added ingredient you have the site automatically figures out the best recipes that can be made, trying first to find recipes which call for ingredients the visitor has, or alternatively, recipes which only need minimal extra ingredients.
SuperCook is a search engine, so it constantly crawls the web to find new recipes. Well over 250,000 recipes have already been found.
You can return to http://www.SuperCook.com day or night retrieve your new favorites or explore for more
Fortunately, a new website www.supercook.com can be that missing bulb in a long dark string of holiday food preparation. It also helps harried home cooking easier, making the most out of is already in your kitchen.
“I am not much of a chef, or computer person,” said Margaret Pidgeon, Norfolk, Va. “I was surprised when I was able to use just what I had already and come up with an appetizer to take to a party. My friends were even more surprised!”
While common recipe sites can provide solutions to the fully stocked pantry, SuperCook.com allows visitors to make a list of what they have instead of what they don’t. Once the available ingredients are on file the database goes to work racking the brains of thousands of chefs for ways to put those ingredients to the best use.
Grandma’s cookie recipes can’t be beat, but if you want to expand your repertoire and make your own legacy of unique and interesting fare it’s time for a little online help.
Here’s how it works. When first visiting SuperCook, visitors see a section on the left labeled 'My kitchen'. The goal is to add the ingredients you have at home into 'Your kitchen' on SuperCook. Adding ingredients is easy. Type in your list of ingredients: “nutmeg, walnuts, flour, butter etc.” and with each added ingredient you have the site automatically figures out the best recipes that can be made, trying first to find recipes which call for ingredients the visitor has, or alternatively, recipes which only need minimal extra ingredients.
SuperCook is a search engine, so it constantly crawls the web to find new recipes. Well over 250,000 recipes have already been found.
You can return to http://www.SuperCook.com day or night retrieve your new favorites or explore for more
Wednesday, December 5, 2007
Activecooks.com launches video cooking community
Cooking enthusiasts now have a platform for starring in their own cooking videos on Activecooks.com, a new website that allows home cooks to showcase their talents and share their passion for food.
ActiveCooks is a free online community where users can easily upload videos of themselves or their friends preparing their favorite recipes. The website includes videos from users, blogs, photographs and recipes. It also allows users to connect with other home chefs from around the world.
ActiveCooks founder Tommy Huynh said he created the site when he realized existing food and cooking sites did not have videos that showed realistic food preparation. "For those few recipe videos I could find, they were prepared by highly trained professionals. Of course, it would come out perfect everytime, which is not how most food looks in a home kitchen," Huynh said.
"Most people prepare food for family and friends -- not customers. The best way to learn home cooking is in a kitchen, not a television studio," he added.
Said one ActiveCooks.com member, "I learned to cook the way most people do: by standing on a kitchen stool and watching my mother and grandmother. I love Activecooks because it reminds me of spending time at someone's side and learning about something they love to do."
Huynh said ActiveCooks allows home cooks to bring that "kitchen stool" into homes across the globe. The site currently offers more than 1,200 videos by home cooks.
Huynh said ActiveCooks brings distinct flavors into the homes of its members in a way that can only exist among a grassroots community. "We bring together the different cultures, techniques, styles and personalities of cooks from all over the world into one community of home chefs," he said.
"There are a lot of home chefs who can make great meals and we want to give them their 15 minutes of fame for the world to see," Huynh said. "On our site, every home cook has something to share and teach others about food, their techniques and their culture."
ActiveCooks is a free online community where users can easily upload videos of themselves or their friends preparing their favorite recipes. The website includes videos from users, blogs, photographs and recipes. It also allows users to connect with other home chefs from around the world.
ActiveCooks founder Tommy Huynh said he created the site when he realized existing food and cooking sites did not have videos that showed realistic food preparation. "For those few recipe videos I could find, they were prepared by highly trained professionals. Of course, it would come out perfect everytime, which is not how most food looks in a home kitchen," Huynh said.
"Most people prepare food for family and friends -- not customers. The best way to learn home cooking is in a kitchen, not a television studio," he added.
Said one ActiveCooks.com member, "I learned to cook the way most people do: by standing on a kitchen stool and watching my mother and grandmother. I love Activecooks because it reminds me of spending time at someone's side and learning about something they love to do."
Huynh said ActiveCooks allows home cooks to bring that "kitchen stool" into homes across the globe. The site currently offers more than 1,200 videos by home cooks.
Huynh said ActiveCooks brings distinct flavors into the homes of its members in a way that can only exist among a grassroots community. "We bring together the different cultures, techniques, styles and personalities of cooks from all over the world into one community of home chefs," he said.
"There are a lot of home chefs who can make great meals and we want to give them their 15 minutes of fame for the world to see," Huynh said. "On our site, every home cook has something to share and teach others about food, their techniques and their culture."
New For Valentines Day
Finally, a healthy choice for chocolate lovers
Cocoa Love Chocolates are made with the finest authentic dark cacao, real fruits and vegetables, gourmet spices, fresh nuts, unsweetened cocoa, and natural plant based sweeteners.
Cocoa Love
All Cocoa Love products are dairy free, diabetic friendly, and are not made with any artificial sweeteners or animal products. Available at http://www.Cocoalover.com.
Cocoa Love Chocolates are made with the finest authentic dark cacao, real fruits and vegetables, gourmet spices, fresh nuts, unsweetened cocoa, and natural plant based sweeteners.
Cocoa Love
All Cocoa Love products are dairy free, diabetic friendly, and are not made with any artificial sweeteners or animal products. Available at http://www.Cocoalover.com.
Tuesday, December 4, 2007
Two award-winning recipes to celebrate Easter and St. Patrick's Day
Rebecca Reece from Henderson, Nevada is helping your readers celebrate Easter with her award-winning recipe. Nordic Ware – maker of the iconic Bundt pan –named Reece one of 10 national finalists in the “Bundts Across America” contest. Reece’s recipe titled “Lemon Lime Easter Cake” was judged superior in the areas originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents in its own special way, one of America’s popular holidays.
As a finalist, Reece was treated to a fun-filled expense paid trip to San Francisco in October, which included participating for the Grand Prize at the bake-off being held at the famous San Francisco Baking Institute (SFBI). SFBI has trained hundreds of professional and aspiring bakers from all over the world and is recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. The 10 finalists will also receive a $500 Nordic Ware gift certificate.
The “Bundts Across America” contest, originated in 2006 to celebrate the company’s 60th anniversary. The contest continued in 2007 kicking off in April when Nordic Ware challenged bakers across the nation to put their best Bundt forward and submit original recipes for creative looking and great-tasting Bundts that represent one of ten popular American holidays. The Bundt cake recipes submitted for the contest came in a variety of shapes and sizes. While many participants chose to use the classic Bundt pan that many consumers are familiar with, the depth and variety of the Bundt line, which includes nearly 40 shapes, was well represented with recipes using shapes including the Star, Rose and Holiday Bundts. Even mini-Bundts made their pint-sized presence known in several of the recipes.
Reece based her recipe on the Easter holiday. She baked it in Nordic Ware’s Cathedral Bundt Pan and titled it:
“Lemon Lime Easter Cake”
Ingredients:
1 ½ cups granulated sugar
½ cup butter, softened
3 eggs
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1-cup buttermilk
1 (.3 ounce) package of sugar free lemon gelatin
1 Tbsp grated lemon peel
¼ tsp yellow food coloring
1 (.3 ounce) package of sugar free lime gelatin
1 Tbsp grated lime peel
Tart glaze:
1 cup powdered sugar
1 Tbsp lime juice
1 Tbsp lemon juice
Instructions:
1. Heat oven to 350 degrees. Spray generously the Nordic Ware Cathedral pan with baking spray containing oil and flour.
2. In a large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
3. In a medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk beating until well blended. Remove two cups of batter to another bowl.
4. In first bowl; stir in lemon gelatin, lemon peel and yellow coloring. In bowl containing two cups of batter, stir in lime gelatin and lime peel. Spoon ½ of the lemon batter in the prepared Bundt pan, spread evenly. Spoon lime batter over lemon batter, spread batter evenly and gently. Spoon remaining lemon batter over lime and spread lightly.
5. While cake is baking mix the glaze. In a medium bowl, mix all glaze ingredients until smooth.
Baking instructions:
Bake for 45- 50 minutes or until toothpick inserted in center comes out clean.
Remove cake from oven. Poke several holes in the top of cake with a thin wooden skewer; pour half of the glaze slowly over top. Cool for 15 minutes. Loosen edges of
cake with plastic knife if necessary. Turn pan upside down onto serving plate. Remove
pan. Poke several holes in top and crevices of cake and pour remainder of glaze slowly over cake. Allow cake to cool before serving.
Garnish with spring flowers in the center. Wrap stems of flowers with wet paper towel then wrap in foil, place in center of cake. Flowers should be removed before slicing.
-------------------------------------------
Orange Park, Florida resident Jackie Gioia has created an award-winning Bundt® cake to commemorate St. Patrick’s Day. What’s even better? She’s sharing the recipe. Nordic Ware – maker of the iconic Bundt pan –named Gioia one of 10 national finalists in the “Bundts Across America” contest. Gioia’s recipe titled “Irish Whiskey Bundt Cake” was judged superior in the areas of originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents in its own special way, one of America’s popular holidays.
As a finalist, Gioia was treated to a fun-filled expense paid trip to San Francisco, which included participating for the Grand Prize at the bake-off being held at the famous San Francisco Baking Institute (SFBI). SFBI has trained hundreds of professional and aspiring bakers from all over the world and is recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. The 10 finalists also received a $500 Nordic Ware gift certificate.
The “Bundts Across America” contest, originated in 2006 to celebrate the company’s 60th anniversary. The contest continued in 2007 kicking off in April when Nordic Ware challenged bakers across the nation to put their best Bundt forward and submit original recipes for creative looking and great-tasting Bundts that represent one of ten popular American holidays. The Bundt cake recipes submitted for the contest came in a variety of shapes and sizes. While many participants chose to use the classic Bundt pan that many consumers are familiar with, the depth and variety of the Bundt line, which includes nearly 40 shapes, was well represented with recipes using shapes including the Star, Rose and Holiday Bundts. Even mini-Bundts made their pint-sized presence known in several of the recipes.
Gioia based her recipe on the St. Patrick’s Day holiday and used Nordic Ware’s Anniversary Bundt Pan. The recipe is titled:
“Irish Whiskey Bundt Cake”
Ingredients:
3 cups cake flour
1 Tbsp baking powder
½ tsp salt
1-cup butter at room temperature
1 ¾ cups sugar
3 eggs
¼ cup good Irish Whiskey
3 Tbsp instant espresso powder
¾ cup + 2 Tbsp buttermilk
1-cup pistachios (unsalted)
Bundt Glaze:
½ cup water
½ cup good Irish Whiskey
1-cup sugar
Instructions:
Preheat oven to 350 degrees. Cream sugar and butter; add eggs one at a time, beating well after each addition. Warm the whiskey and espresso powder in the microwave just enough to dissolve the espresso powder. When dissolved, add to the butter mixture. Mix all dry ingredients with flour and add alternating with buttermilk.
Baking instructions:
Bake at 350 degrees for 55-60 minutes in a greased and floured Bundt pan. When cake tester comes clean remove cake from oven. Remove cake from pan after ten minutes. Immediately add the glazing liquid while the cake is still hot. Cake will absorb all the liquid.
Serving recommendations:
Serve with sweetened whipped cream.
As a finalist, Reece was treated to a fun-filled expense paid trip to San Francisco in October, which included participating for the Grand Prize at the bake-off being held at the famous San Francisco Baking Institute (SFBI). SFBI has trained hundreds of professional and aspiring bakers from all over the world and is recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. The 10 finalists will also receive a $500 Nordic Ware gift certificate.
The “Bundts Across America” contest, originated in 2006 to celebrate the company’s 60th anniversary. The contest continued in 2007 kicking off in April when Nordic Ware challenged bakers across the nation to put their best Bundt forward and submit original recipes for creative looking and great-tasting Bundts that represent one of ten popular American holidays. The Bundt cake recipes submitted for the contest came in a variety of shapes and sizes. While many participants chose to use the classic Bundt pan that many consumers are familiar with, the depth and variety of the Bundt line, which includes nearly 40 shapes, was well represented with recipes using shapes including the Star, Rose and Holiday Bundts. Even mini-Bundts made their pint-sized presence known in several of the recipes.
Reece based her recipe on the Easter holiday. She baked it in Nordic Ware’s Cathedral Bundt Pan and titled it:
“Lemon Lime Easter Cake”
Ingredients:
1 ½ cups granulated sugar
½ cup butter, softened
3 eggs
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1-cup buttermilk
1 (.3 ounce) package of sugar free lemon gelatin
1 Tbsp grated lemon peel
¼ tsp yellow food coloring
1 (.3 ounce) package of sugar free lime gelatin
1 Tbsp grated lime peel
Tart glaze:
1 cup powdered sugar
1 Tbsp lime juice
1 Tbsp lemon juice
Instructions:
1. Heat oven to 350 degrees. Spray generously the Nordic Ware Cathedral pan with baking spray containing oil and flour.
2. In a large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time.
3. In a medium bowl, mix flour, baking soda and salt. Add to sugar mixture alternately with buttermilk beating until well blended. Remove two cups of batter to another bowl.
4. In first bowl; stir in lemon gelatin, lemon peel and yellow coloring. In bowl containing two cups of batter, stir in lime gelatin and lime peel. Spoon ½ of the lemon batter in the prepared Bundt pan, spread evenly. Spoon lime batter over lemon batter, spread batter evenly and gently. Spoon remaining lemon batter over lime and spread lightly.
5. While cake is baking mix the glaze. In a medium bowl, mix all glaze ingredients until smooth.
Baking instructions:
Bake for 45- 50 minutes or until toothpick inserted in center comes out clean.
Remove cake from oven. Poke several holes in the top of cake with a thin wooden skewer; pour half of the glaze slowly over top. Cool for 15 minutes. Loosen edges of
cake with plastic knife if necessary. Turn pan upside down onto serving plate. Remove
pan. Poke several holes in top and crevices of cake and pour remainder of glaze slowly over cake. Allow cake to cool before serving.
Garnish with spring flowers in the center. Wrap stems of flowers with wet paper towel then wrap in foil, place in center of cake. Flowers should be removed before slicing.
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Orange Park, Florida resident Jackie Gioia has created an award-winning Bundt® cake to commemorate St. Patrick’s Day. What’s even better? She’s sharing the recipe. Nordic Ware – maker of the iconic Bundt pan –named Gioia one of 10 national finalists in the “Bundts Across America” contest. Gioia’s recipe titled “Irish Whiskey Bundt Cake” was judged superior in the areas of originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents in its own special way, one of America’s popular holidays.
As a finalist, Gioia was treated to a fun-filled expense paid trip to San Francisco, which included participating for the Grand Prize at the bake-off being held at the famous San Francisco Baking Institute (SFBI). SFBI has trained hundreds of professional and aspiring bakers from all over the world and is recognized within the baking industry as a place where artisan baking is respected, appreciated and celebrated. The 10 finalists also received a $500 Nordic Ware gift certificate.
The “Bundts Across America” contest, originated in 2006 to celebrate the company’s 60th anniversary. The contest continued in 2007 kicking off in April when Nordic Ware challenged bakers across the nation to put their best Bundt forward and submit original recipes for creative looking and great-tasting Bundts that represent one of ten popular American holidays. The Bundt cake recipes submitted for the contest came in a variety of shapes and sizes. While many participants chose to use the classic Bundt pan that many consumers are familiar with, the depth and variety of the Bundt line, which includes nearly 40 shapes, was well represented with recipes using shapes including the Star, Rose and Holiday Bundts. Even mini-Bundts made their pint-sized presence known in several of the recipes.
Gioia based her recipe on the St. Patrick’s Day holiday and used Nordic Ware’s Anniversary Bundt Pan. The recipe is titled:
“Irish Whiskey Bundt Cake”
Ingredients:
3 cups cake flour
1 Tbsp baking powder
½ tsp salt
1-cup butter at room temperature
1 ¾ cups sugar
3 eggs
¼ cup good Irish Whiskey
3 Tbsp instant espresso powder
¾ cup + 2 Tbsp buttermilk
1-cup pistachios (unsalted)
Bundt Glaze:
½ cup water
½ cup good Irish Whiskey
1-cup sugar
Instructions:
Preheat oven to 350 degrees. Cream sugar and butter; add eggs one at a time, beating well after each addition. Warm the whiskey and espresso powder in the microwave just enough to dissolve the espresso powder. When dissolved, add to the butter mixture. Mix all dry ingredients with flour and add alternating with buttermilk.
Baking instructions:
Bake at 350 degrees for 55-60 minutes in a greased and floured Bundt pan. When cake tester comes clean remove cake from oven. Remove cake from pan after ten minutes. Immediately add the glazing liquid while the cake is still hot. Cake will absorb all the liquid.
Serving recommendations:
Serve with sweetened whipped cream.
AnswersTV Launches New Food Channel
AnswersTV, a newly launched, interactive television network, this morning announced availability of original cooking-focused TV programming on its new Food Channel, including HD original video recipes, instructional how-to’s and insider tips/techniques. The flagship series, The Answered Chef, is hosted by celebrity chef and restaurateur Gale Gand, who you might be familiar with from the Food Network.
The new food channel also features other informative shows for cooks of all levels, including aspiring chefs as well as those who just want to pull together a decent home-made meal for their families. AnswersTV content includes Recipes on Demand, a full library of video-guided and Tips & Techniques, an instructional how-to series that provides inside tips and techniques from top chefs. In addition, AnswersTV’s Food Channel also features a new series called Reel Chefs, which is perfect for foodies who are interested in either traveling or getting a behind-the scenes look at some of the country’s hottest restaurants, guided personally by the chef.
More than anything, AnswersTV wanted to create an educational resource and impart the basic skills for the everyday person to not be afraid of their kitchen – to create a level of content people can relate to/interact with and have it be instructional in a way they comprehend. As people begin planning their menus for their upcoming holiday festivities in the next few weeks, AnswersTV’s Food Channel is a great resource for innovative recipes and video-guided instructions on everything from how to tress a chicken to how to correctly sharpen a chef’s knife. But even beyond just the holidays, it’s an excellent new way to learn culinary skills without having to spend the time and money for a class or sift through thousands of random recipes floating around the Web, whether for a formal dinner party or just a Saturday night in at home.
If you’re interested, we would love to connect you with a spokesperson to discuss AnswersTV and their new Food Channel further. I’ve provided the full release below for you review. In the mean time, please feel free to poke around www.AnswersTV.com/Food to test out some of the tips and recipes yourself!
Also, for a limited time, visitors to AnswersTV’s Food Channel, at www.answerstv.com/food, will have the opportunity to register to win an autographed copy of “Gale Gand's Just a Bite: 125 Luscious Little Desserts.” The promotion closes on December 31, 2007.
The new food channel also features other informative shows for cooks of all levels, including aspiring chefs as well as those who just want to pull together a decent home-made meal for their families. AnswersTV content includes Recipes on Demand, a full library of video-guided and Tips & Techniques, an instructional how-to series that provides inside tips and techniques from top chefs. In addition, AnswersTV’s Food Channel also features a new series called Reel Chefs, which is perfect for foodies who are interested in either traveling or getting a behind-the scenes look at some of the country’s hottest restaurants, guided personally by the chef.
More than anything, AnswersTV wanted to create an educational resource and impart the basic skills for the everyday person to not be afraid of their kitchen – to create a level of content people can relate to/interact with and have it be instructional in a way they comprehend. As people begin planning their menus for their upcoming holiday festivities in the next few weeks, AnswersTV’s Food Channel is a great resource for innovative recipes and video-guided instructions on everything from how to tress a chicken to how to correctly sharpen a chef’s knife. But even beyond just the holidays, it’s an excellent new way to learn culinary skills without having to spend the time and money for a class or sift through thousands of random recipes floating around the Web, whether for a formal dinner party or just a Saturday night in at home.
If you’re interested, we would love to connect you with a spokesperson to discuss AnswersTV and their new Food Channel further. I’ve provided the full release below for you review. In the mean time, please feel free to poke around www.AnswersTV.com/Food to test out some of the tips and recipes yourself!
Also, for a limited time, visitors to AnswersTV’s Food Channel, at www.answerstv.com/food, will have the opportunity to register to win an autographed copy of “Gale Gand's Just a Bite: 125 Luscious Little Desserts.” The promotion closes on December 31, 2007.
Monday, December 3, 2007
Recipes Rich In Prebiotic Fiber
Did you know that as little as 4 grams of prebiotic fiber – the amount found in roughly a half-cup of chopped onion – can trigger a surge in healthy intestinal microflora (the "good" gut bugs)?
How about offering your readers simple and delicious recipes rich in prebiotic fiber, such as the following Superfood recipe for Creamy Leek & Artichoke Soup from the Dole Nutrition Institute below?
Prebiotic fiber (found naturally in bananas, asparagus, artichokes onions, leeks and garlic) is essentially food for probiotic bacteria – the “good” gut bugs that help guard the intestinal tract against “bad” gut bugs like E. coli. A beneficial by-product of this process is an increase in the acidic environment of the colon, making calcium more soluble and thus easier to absorb. Click here for more information.
Can we send you a high resolution image or additional recipes to choose from?
Please let me know if you’re interested and however I can help.
Shaina Zalma | Crier Communications | 310.274.1072 x 203 | shaina@crierpr.com
Creamy Leek & Artichoke Soup
Ingredients
1 tablespoon extra virgin olive oil
3/4 pound artichoke hearts, canned or frozen
1 pound leeks, sliced
1-1/2 teaspoon fresh garlic, minced
2 cups vegetable broth
2 cups fat-free, non-dairy liquid creamer
Directions
In a largesoup kettle, sauté artichokes, leeks and garlic in the olive oil until soft.
Add vegetablebroth and fat-free, non-dairy creamer to sautéed vegetables.
Reduce heat and simmer for 10 minutes
Transfer soup to a food processor or blender or use immersion blender and process until smooth. Simmer an additional 10 minutes.
Garnish each serving with fresh leeks and chicory if desired.
Nutrition Information (amount per serving)
Per Serving: 120 calories, 2.5g fat (0g sat, 0g trans), 0mg cholesterol, 370 mg sodium, 24g carbohydrate (4g dietary fiber, 2g sugars), 3g protein, 6% vitamin A, 15% vitamin C, 4% calcium, 10% iron, 12% potassium, 10% folate
How about offering your readers simple and delicious recipes rich in prebiotic fiber, such as the following Superfood recipe for Creamy Leek & Artichoke Soup from the Dole Nutrition Institute below?
Prebiotic fiber (found naturally in bananas, asparagus, artichokes onions, leeks and garlic) is essentially food for probiotic bacteria – the “good” gut bugs that help guard the intestinal tract against “bad” gut bugs like E. coli. A beneficial by-product of this process is an increase in the acidic environment of the colon, making calcium more soluble and thus easier to absorb. Click here for more information.
Can we send you a high resolution image or additional recipes to choose from?
Please let me know if you’re interested and however I can help.
Shaina Zalma | Crier Communications | 310.274.1072 x 203 | shaina@crierpr.com
Creamy Leek & Artichoke Soup
Ingredients
1 tablespoon extra virgin olive oil
3/4 pound artichoke hearts, canned or frozen
1 pound leeks, sliced
1-1/2 teaspoon fresh garlic, minced
2 cups vegetable broth
2 cups fat-free, non-dairy liquid creamer
Directions
In a largesoup kettle, sauté artichokes, leeks and garlic in the olive oil until soft.
Add vegetablebroth and fat-free, non-dairy creamer to sautéed vegetables.
Reduce heat and simmer for 10 minutes
Transfer soup to a food processor or blender or use immersion blender and process until smooth. Simmer an additional 10 minutes.
Garnish each serving with fresh leeks and chicory if desired.
Nutrition Information (amount per serving)
Per Serving: 120 calories, 2.5g fat (0g sat, 0g trans), 0mg cholesterol, 370 mg sodium, 24g carbohydrate (4g dietary fiber, 2g sugars), 3g protein, 6% vitamin A, 15% vitamin C, 4% calcium, 10% iron, 12% potassium, 10% folate
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