Tuesday, July 31, 2007

Fresh & Wild Salmon Caught by Ancient Method

Long days, warm evenings and fresh, wholesome foods are just a few of the delights of the summer season. For those who love seafood the bounty of fresh, wild salmon is certain to be on the list. But all salmon are literally not created equal. For a very limited time each summer, there is more than one salmon that stands out amongst the others and it’s not Copper River. The special salmon available mid-season is the Reef Net wild sockeye salmon.

Over the past few years, the word has been getting out amongst chefs and culinary experts about the Lummi Island fishery that harvests salmon the way the Indians did for centuries. Reef Net salmon is one of the culinary world’s best-kept secrets. The salmon are caught in the clean waters off Lummi Island in Washington state on the way north to the Fraser River. the Reef Net wild sockeye salmon are handled with unmatched care from the salt water until it arrives at its destination. The result of such great care is the rich juicy flavor, and firm, deep red flesh. SeaBear, a leading wild salmon purveyor is shipping fresh, Reef Net Sockeye Salmon direct to consumers July 26 to August 20.

What makes Reef Net wild salmon taste so good?
Reef Net salmon have exceptional flavor due in part to the manner in which they are harvested. Reef netters use a little-known fishing technique, which results in gentler handling and processing of each individual salmon. This is coupled with the ability to keep the fish alive longer that makes for a salmon with unparalled taste and texture. The Fraser River Reef Net Sockeye salmon is one of the north Pacific’s richest tasting wild salmon. The heart-healthy Omega 3’s content is extremely high in these salmon because they still have their stored energy for the 1500-mile journey back up the Fraser River.

Reef Netting= Environmental Responsibility
Reef netting is considered the most environmentally sound salmon fishing technique. No fossil fuel is used to chase the fish, and there is very little disruption of marine mammals, birds or the environment in terms of water, air, noise or motion. Originally practiced by Native Americans of the Puget Sound area, the method involves using canoes, Reef-netters wait for the salmon to come to them and avoid catching and killing unwanted species. They create an elaborate funnel of lines and ribbons to ease salmon into swimming over the net, which is suspended between two anchored, stationary boats. Winches are used to gently raise the net, allowing the fish to gently slide onto the platform, then directly into a live holding pen below the gear. Lummi Island reef netters are dedicated to a selective and sustainable harvest of the highest quality wild salmon in the world.

Fresh Reef Net Sockeye Salmon Delivered Right to the Front Door
SeaBear is making available to customers four fresh and wild salmon runs this summer: Copper River Sockeye, Yakutat Area Sockeye, Copper River Silver and the Fraser River Reed Net Sockeye salmon. SeaBear ships fresh Reef Net Sockeye salmon for express delivery direct to customer’s homes anywhere in the continental United States between July 26 and August 20. The salmon is hand filleted and shipped fresh directly from the company’s plant in Anacortes, Washington. A 1-½ lb. fillet arrives ready to prepare and enjoy along with preparation instructions for $45.99 (plus shipping) or two 1-½ lb. fillets for $87.99. To order this once-a-year culinary opportunity, call SeaBear directly at 1-800-645-3474 or shop online at www.SeaBear.com .

When cooking or grilling SeaBear fillets of salmon, we recommend the following approaches for best results:

Slow Down! - Slow cooking seals in the juices, particularly for wild salmon In an oven, bake at 300º for approximately 25 minutes. When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your salmon will keep cooking even after you remove it from the heat.

Avoid Sticking - Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up - If your fillet has skin, keep it on while cooking It will keep the salmon intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once - Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple - A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. We recommend a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint /cilantro, or a small dollop of one of our simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.

About SeaBear
The SeaBear Smokehouse has offered the very best wild salmon and other artisan seafood since 1957. Today, SeaBear ships to customers in all 50 states direct from their authentic custom smokehouse in Anacortes, Washington, featuring a wide range of traditional Northwest smoked salmon, Alaskan halibut, crab, chowders and more for gifts and entertaining. To learn more, visit www.seabear.com.

Monday, July 30, 2007

Simply Summer The Summer Friendly No-Cook Cooking Approach

When the mercury rises and the sun puts on its summer brights, the last thing you want to do is turn on the oven and slave over a hot stove. The Renaissance Gourmet and professional cook Angela Tunner however, can turn the usual hot-weather woes into sunny, “no-cook” opportunities.

Angela’s new cookbook, Simply Summer- Gourmet Meals Made Deliciously Easy with Tips for Elegant Living espouse her “no-cook” approach which refers to Angela’s use of smaller, more energy-efficient appliances to prepare quick, delicious meals WITHOUT having to turn on the oven or stove. This approach is perfect for those increasingly sweltering summer days, which scientists agree has everything to do with human being’s activity increasing the amount of greenhouse gases emitted into our environment.

Angela makes versatile good use of toaster ovens, microwaves, blenders and other small kitchen appliances that use up to 75% less energy than a large electric oven in preparing simple recipes that use easily available ingredients found in neighbourhood grocery stores. Given that the average kitchen uses more energy than most rooms in the house, cutting back on using the “energy hogs” is one small, but important way to reduce greenhouse gas emissions while making meals that provide families with a chance to reconnect. And without a hot stove or oven on in the summer to over-work an already full-tilt air conditioning system, you’ll have virtually no excuse for creating some “no-cook” classics that are sure to keep you cucumber cool.

Warm summer days, suggests Angela, are ideal for minimal culinary fuss and maximum flavour, minus the stress. Angela’s experienced tips include knowing how to stock your pantry for simple summer cooking, recipes (with corresponding shopping lists) and cooling tips to beat the summer heat. Angela’s your very own weather-buster, come rain or shine!

Cool Summer Tips Include:
· Set a moving fan behind a moving water fountain or bowl of ice.
· Keep a spray bottle filled with spring water and lavender oil handy to keep you cool. Spray a bit on the inside of your elbows, the back of your neck, and behind your knees when you’re feeling hot. As the water evaporates, it cools your body.
· Sprinkle bed sheets with non-talc baby powder before climbing into bed.
· Like to work out? Do it in the morning while it’s still cool. Moving keeps you warmed up. Lie around for optimum cool!
· Close your blinds and drapes to keep your house cool. Use fans to circulate the air.
· Keep a pitcher of flavoured water in the fridge to sip on. The addition of fresh lemon or lime slices makes the water much more refreshing and delicious.

Sample meal ideas include:

· Summer Sandwiches with fresh twists and surprise ingredients that will make you say mmm!
· Blender-ready Summer Soups made with fresh melons, Port and honey for a tasty summer soup.
· Lip-smacking summer salads prepared with seasonal fruits and vegetables.
· Toaster oven toasted nuts that add texture and dimension to desserts and salads.
· Dinner salads using supermarket rotisserie chicken with pears and goat cheese.

Iron Chef Bobby Flay Adds Spice to Opryland

Food Network sensation Chef Bobby
Flay will spice up the competition at the third annual Fiddlin',
Brewin', Bar-B-Q'N Cook-Off at Gaylord Opryland(r) Resort & Convention
Center in Nashville, Sept. 28 and 29.

Chef Bobby Flay, a barbecue enthusiast himself, will face the flames,
grilling specialties of his own, as he showcases his unique and trendy
culinary talents in a crowd-pleasing, 90-minute Celebrity Chef Series
seminar on Saturday during the cook-off weekend.

More than $30,000 in cash prizes will be awarded in this Kansas City
Barbecue Society (KCBS) sanctioned cook-off, and vacation packages are
available for those who want to come experience all the fun. The
two-day event will showcase the talents of more than 80 barbecue
enthusiasts competing for top honors in various categories including
Meat (chicken, beef brisket, pork, ribs), Dessert and Anything Butt
competitions. The event also includes traditional festival favorites
consisting of food, beer and concerts by Cross Canadian Ragweed and
Mickey and the Motorcars.

Chef Flay's distinctive culinary style catapulted him into stardom with
stints on the Food Network. Along with the Iron Chef series, Flay
starred on Hot Off the Grill with Bobby Flay; Food Nation Boy Meets
Grill; and BBQ with Bobby Flay. Flay is an accomplished author who has
written several cookbooks. He also has a new television show premiering
this summer.

"Our Celebrity Chef Series and our annual BBQ Cook-Off have been proven
successes," said Arthur Keith, senior vice president and general
manager, Gaylord Opryland Resort & Convention Center. "Combining the
two events will provide one extraordinary weekend for our guests and a
wonderful ending for our SummerFest(tm) celebration. It also
demonstrates our commitment to bringing world-class entertainment to our

The cook-off's overall grand prize winner will receive $13,000, as well
as four VIP tickets for reserve seating at the Grand Ole Opry(r), plus a
guided backstage tour and a commemorative trophy. The reserve grand
champion will receive $5,000, two VIP Opry tickets, an Opry backstage
tour and a commemorative trophy. Prize money and ribbons will be
awarded through 10th place for each category.

To coincide with this event, Gaylord Opryland has established a
two-night vacation package (Sept. 28 - 30). Packages start at $199* and
include room accommodations; two-day admission to the Cook-Off that
includes a Friday night concert and a ninety-minute cooking seminar by
Iron Chef Bobby Flay on Saturday; a souvenir event apron; and a Gaylord
Opryland VIP Coupon Book.
To book your vacation package to the Fiddlin', Brewin', Bar-B-Q'N Cook
Off(tm) with Iron Chef Bobby Flay, call 1-888-999-OPRY (6779) or visit
www.gaylordopryland.com. For more information on Chef Flay, go to

New Series "Pantry Raid" Debuts on Style Network

When you look inside your pantry, do you break a sweat trying to figure out a meal? Does the thought of whipping up a tasty dinner for your family after a hard day's work give you a headache? Well, step away from the takeout menu, because help is on the way! This summer, The Style Network's delectable new half-hour weekly series "Pantry Raid" will help the cooking-challenged mix and match the unlikeliest of foods to spice up their dinner tables, and their lives. Hosted by renowned chef and television personality Michael Schulson, "Pantry Raid" premieres August 29, 2007 at 9:00PM ET/PT, only on The Style Network!

In each episode, Chef Michael Schulson, one of the country's most creative and inventive culinary masters, makes house calls in the hopes of changing the way people think about cooking. By using only the ingredients and tools he finds in the pantry, cabinets and refrigerator, Michael is challenged to create amazingly delicious meals out of the sparse or oddly matched items he discovers. Since he's not able to bring any supplies or shop at gourmet markets, his true skills are put to the test to find new ways of preparing a delicious meal. You've only got penne, chicken soup and tuna fish in your pantry? No problem, because nothing is to too outrageous for our food guru. Along the way, Michael provides helpful tips and tools on creating a meal from scratch and shows how an ordinary dish can turn into a work of art by polishing, presenting and "plating" these brilliantly conceived feasts.

Upcoming episode highlights include:
• Chef Michael Schulson teams with Angela, a mother of seven, so she can learn how to grill a quick and easy meal for her family. Together, they make a turkey, chorizo and cheese calzone, lemon garlic marinated chicken kebabs and a chocolate pecan pie.
• She's the host of the hit series "How Do I Look?" and a popular TV actress, but her busy schedule doesn't allow much time for cooking. Chef Schulson will help Finola Hughes prepare dishes for the ultimate dinner party in a very special "Pantry Raid" episode.
• Newly engaged Kristen overcomes her kitchen fears and creates a hearty meal for her family. With Michael's help, they create clam chowder with cheese popcorn and pork chops breaded in cracker crumbs with homemade apple sauce and champagne.
• Small town girl Victoria moves to the big city and learns how to throw an intimate dinner party for her new group of friends. Michael devises a dinner of corn pancakes with bbq chips, stuffed turkey breasts and peanut butter cup pudding.
• Michael teaches grateful daughter Kelly how to prepare a special surprise meal as an emotional thank you to her father. They cook Asian filet mignon lettuce cups and soy crusted salmon on a bed of bacon risotto.

Michael Schulson is Executive Chef of the highly anticipated modern Asian restaurant Buddakan New York, which opened its doors in February of 2006. Michael has appeared on numerous television networks and programs including "The Today Show," "The Martha Stewart Show" and "The Tyra Banks Show."

Tantalize Your Taste-Buds and Experience the Cuisine of

The island of St. Maarten/St. Martin, collectively known as “the culinary capital of the Caribbean,” is proud to offer guests some of the most exciting and innovative gastronomic delights available throughout the islands. Offering more than 400 mouth-watering restaurants that serve some of the finest international cuisine to pallet pleasing masterpieces that are created locally from bountiful produce available in the bustling open-air markets, make St. Maarten/St. Martin a culinary jewel that is sure to satisfy even the most discerning palette.

While here, visitors are encouraged to dine on delicacies that range from authentic Indonesian fare to haute French cuisine and everything in between. Truly cosmopolitan, the island’s numerous restaurants and cafes serve up a bevy of tantalizing options—including French, Italian, Spanish, Continental, Caribbean, Indian, American and more. In fact, eating on St. Maarten/St. Martin is commonly compared to traveling to a foreign country – from the cuisine, decor, and flavors to the aromas, menu selections and inviting staff, the island provides guests with a host of delectable delights that will sooth the soul and pamper the pallet.

While here, often the most difficult decision is deciding where to go for your next meal. Here's a look at some of the top restaurants on both sides of the island that contribute to the culinary adventure that is St. Maarten/St. Martin:
Dutch St. Maarten:
Moulin Fou
Moulin Fou, an exceptional upscale dining establishment located in the Maho shopping center is known throughout the island for offering guests an extraordinary meal that is paired with a unique ambience. Offering sensational meats and pastas, and mouth watering seafood, Chef J. Bonnel, brings an eclectic approach to the restaurant, as most of his food is influenced by his travels and spices collected from around the world. The burst of flavor in every bite will have you returning again and again. For more information, please visit www.moulinfou.com, call at +590-954-5777, or email contact@moulinfou.com.

Dare to be Rare Steakhouse
Chef Dino Jagtiani's Dare to be Rare Steakhouse, located in the Atlantis Casino Courtyard, is commonly known as the first Caribbean restaurant to offer guests Prime dry-aged Certified Angus Beef (CAB). Serving top-quality steaks that go through a remarkable aging process, as well as delectable appetizers and sides, these gastronomic delights are sure to please even the most seasoned of steak connoisseurs. For more information about Rare, visit the website at www.dare-to-be-rare.com, call at +599-545-5714 or email dinojagtiani@aol.com.

French St. Martin:

L’Auberge Gourmande
L’Auberge Gourmande, known throughout the island for its romantic ambiance and excellent cuisine, this lovingly renovated, yet historic restaurant was recently voted among the best restaurants in the Caribbean by Caribbean Travel & Life in their 2007 reader’s poll. Featuring savory dishes that include roasted duck breast, chilean sea bass and rack of lamb, to name just a few, Executive Chef Didier Rochat regularly tantalizes guests with culinary delights that leave guests saying, “That was the best meal I’ve ever had.” For more information about L’Auberge Gourmande, visit the website at www.laubergegourmande.com, call at +590-590-545-5714 or email kolalglish1@hotmail.com.

Mario’s Bistro
Located in the village of Sandy Ground on the Marigot channel, Mario’s Bistro features an informal yet elegant décor that is combined with tranquil ambiance and waterside dining that offers a hint of romance. Known commonly as a culinary artist, Executive Chef Mario Tardif offers guests a host of tantalizing dishes to choose from when dining at this popular local. Dishes include baked mahi-mahi with macadamia nut crust, half rack of lamb with roasted with goat cheese and pesto and sautéed veal scaloppini with lemon & caper butter sauce, to name just a few. Also, save room for dessert, guests won’t want to miss Chef Tardif’s signature Mario’s Molten Chocolate Cake. For more information about Mario’s Bistro, visit the website at www.mariosbistro.com, or call at +590-590-87-06-36.

For more information on St. Maarten/St. Martin’s growing tourism industry, please visit the websites at www.st-maarten.com and www.st-martin.org.

Wednesday, July 25, 2007

Unique Bamboo Kitchen Carts & Countertops

A company known for creating thepopular bamboo cutting boards and kitchen countertops is really"rolling" now with its unique new line of "green" bamboo kitchen& bar carts and work station. The Totally Bamboo rolling cartsare as beautiful as they are functional, with three different36-inch high models with surfaces ranging from 24" to 60"across, and the work station - our "Big Island" - offers a 25" x60" free standing work area.

"These are not to be mistaken for cheap Tiki bars by any means,"says Totally Bamboo President Tom Sullivan. "These carts are notmade from bamboo tubes, but high-quality, thin layers oflaminated bamboo pressed together to form planks similar to thenew flooring that have been all the rage for the last few years."

The carts are available with a patented 100% bamboo multilaminner core, which is made from hundreds of bamboo pieceslaminated together in an exclusive parquet pattern developed byTotally Bamboo. The Big Island is offered in a vertical grainpattern. The selections include:
All the selections can be seen at: www.TotallyBamboo.com

All the carts except the Big Island sport sturdy wheels allowingthe units to be rolled from room to room or locked in place forstability. The Totally Bamboo Kitchen Carts range in price from$850 to $1,500 and are available from better gourmet specialtystores, Sur La Table.com or directly from www.totallybamboo.com

# # #

Solid Bamboo Kitchen Countertops Prove Uniquely Beautiful,Durable & Environmentally Safe. www.totallybamboo.com

High-grade bamboo is a wood that hasproved popular in recent years for cutting boards, kitchenutensils and even flooring, but now it is making its way to thetop -- the countertop that is. After years of research andendless hours of kitchen testing, Totally Bamboo has unveiledits new solid bamboo counter tops. Totally Bamboo is the firstcompany to market this new 1.5" & 2" thick planks ready to befabricated into kitchen counters or islands.

With the experience gained from crafting over one millioncutting boards, Totally Bamboo has succeeded in perfecting themanufacturing process of thick, stable planks that not only lookincredibly beautiful, but are a green alternative to traditionalwood butcher block tops. 16% harder than maple, bamboo is simplya great choice for durable countertop surfaces.

All Totally Bamboo brand countertops are constructed withcross-band laminates called Multilam. "In our early testing, itwas discovered that this is the ideal way to glue-up bamboo,"says Totally Bamboo President Tom Sullivan, "keeping the plankboth flat and true, as well as greatly reducing the tendency totwist or warp." Sullivan says this unique Multilam glue-up hasthe benefit of providing a striking edge profile as well.

Totally Bamboo brand countertops are laminated with a completelynon-toxic, food grade, and most importantly, formaldehyde freeadhesive. In 2004, the World Health Organization re-designatedformaldehyde-based glue as a proven human carcinogen. TheTotally Bamboo countertops are offered in four different grainpatterns: Caramelized Flat Grain, Caramelized Vertical Grain andan exclusive Caramelized and Natural Parquet End Grain. Both the Flat Grain and Vertical Grain are available in 1 Planks come unfinished and sanded to 180 grit; ready to bespliced together for a kitchen island or installed ascountertops. Edges can be routed to suit any individual kitchenstyles.

Totally Bamboo recommends installation by a qualifiedwoodworking professional for home installation, but this bamboomaterial is simple to work with and can be easily installed bythe do-it-yourselfer as well. Totally Bamboo uses all-naturalmaterial, and as such, the material will have natural variationsin its coloration from plank to plank.

Sullivan says he knew this would generate a lot of interest butwas totally blown away with the avalanche of information requesthe has received. "People feel good about using this renewableresource and they are surprised that they can get such beautyand strength a without breaking the bank or the environment."

The Totally Bamboo countertops sell for $30 per square foot andare available or online at: www.TotallyBamboo.com or by calling:818.765.9000

Tureky Hill Comes To Cincinnati

Grab your spoons Cincinnati ice cream lovers, the selection at your local grocery store just got larger. Lancaster County, Pennsylvania-based Turkey Hill Dairy today announced a deal that will put their ice creams in more than 80 Kroger stores throughout southwestern Ohio.

The agreement also includes Turkey Hill’s line of iced teas. Turkey Hill produces the nation’s top selling refrigerated iced tea and is the fifth largest distributor of ice cream.
The brand enters the region after thriving in Pennsylvania and parts of the northeast United States for more than 20 years. According to Turkey Hill president Quintin Frey, balancing distribution as far west as Cincinnati with the company’s commitment to product freshness is the primary concern with any new distribution deal.

“It comes down to quality versus quantity, and quality is always the number one priority,” said Frey. “Thankfully we’ve been able to do both with this deal. In the end, this is great news for everyone involved and not bad for a company that began 60 years ago with one man, one truck, and one milk route.”

The deal includes Turkey Hill’s Premium, All Natural, No Sugar Added, and Light Recipe Ice Cream products.
# # #
Located in the rich farming country of Lancaster County, Pa., Turkey Hill Dairy produces the fifth largest-selling premium ice cream brand and the top-selling refrigerated iced tea brand in the nation. The third-generation, family-run dairy sells its products in a market that extends along the East Coast – from Maine to North Carolina. For more information about Turkey Hill, visit www.turkeyhill.com.

Look, Dude, I Can Cook!

When Amy Madden's son, Mark, went off to college, he would frequently call her for recipes of the home-cooked meals he was missing while learning to live on his own. Amy's daughter Megan-who was already a junior and knew her way around the kitchen- also called often for cooking advice. Finally, Amy decided to write down her recipes for Mark and Megan, which gave her the idea to create a resource for helping every college student make fun and nutritious meals to get them through their first years away from home.

Look, Dude, I Can Cook! Four Years of College Cooking Made Easy is divided into four sections: Freshman, Sophomore, Junior, and Senior. In progressive fashion, students can start with simple recipes and work their way toward fuss-free gourmet pleasers for everyday cooking and fun occasions alike.

Providing students with the know-how and confidence to cook healthy and delicious meals, Look, Dude, I Can Cook! offers shortcuts, money-saving tips, and even suggested tailgating menus. Also included are lists of essential cooking utensils and pantry items, as well as a glossary of cooking terms. Proving that just because you're off to college doesn't mean you have to do without home-cooked meals; this cookbook can be the perfect going-off-to-college gift.

Look, Dude, I Can Cook
Four Years of College Cooking Made Easy
Amy Madden
July 2007
$16.95/PB / 8-3/4 x 8
Syren Book Company

Tuesday, July 24, 2007

Wonderfoods by Natalie Savona

The latest fad diet is as far from a fad as it can be: Getting back to basics and enjoying a wide variety of nutritious foods is the best way to ensure long-term health.

Not all foods are created equal: some boost energy, build immune systems, combat aging, and more. In fact, it is possible to thrive solely on the foods described in Wonderfoods: Amazing Ingredients & Recipes for Optimum Health, a new book by nutritionist Natalie Savona.

In this accessible guide (Quadrille Publishing; Paperback; 320 pages; ISBN:1844004260; $14.95), Savona presents the facts on 60 Wonderfood ingredients containing the essential nutrients that contribute to wellbeing. Each chapter covers the body system that the Wonderfoods will most help: Energy, Digestion, Detox, Mind, Age, Skin, Sex, Immune System and Heart. The foods are chosen from the fruits, vegetables, herbs, nuts, seeds, whole grains and quality proteins that are guaranteed to provide optimum health.

Wonderfoods contains 120 simple and tasty recipes drawn from a range of intergenerational culinary styles and advice on where to buy the best ingredients – everything the health-conscious gourmet will need to put the Wonderfoods principles into practice.

A Taste of the Wonderfoods:
For Energy: Jerusalem artichokes, actually a member of the sunflower family, provide a gentle release of their energy because they store it as insulin rather than sugar. This makes them good for people with diabetes or poor blood-sugar balance.
For Digestion: Pineapples—not just a fruit, but a collection of flowers, each with its own “eye” around a central core—help break down proteins when eaten at mealtime.
To Detox: Asparagus contains an amino acid called asparagine, which, along with its high potassium content and low sodium, makes the vegetable a diuretic and cleanser, useful for processing proteins and flushing out the kidneys.
For Skin: Despite its fatty reputation, the avocado is perhaps the most nutritious fruit in the world. It’s loaded with heart-healthy monounsaturated fat, fiber, folic acid, iron, potassium, and vitamin E, which keeps skin supple and soft.
For a Healthy Sex Life: Pumpkin seeds are full of micronutrients, like vitamin E, iron and magnesium—all needed for good sexual health and fertility. They’re also rich in zinc, a mineral needed for sexual function, defense against infections, proper growth and the development of new cells.
For Aging: Watercress, an underrated food that formerly was a remedy for scurvy, contains an anti-inflammatory, as much vitamin C, weight for weight, as oranges, and antioxidants, which are essential for a long, healthy life.
For the Mind: Chicken and turkey contain the amino acid tryptophan. The vitamin B in these protein sources turns the tryptophan into serotonin, a “happy hormone” that makes you feel relaxed.
For Immunity: Scientists are only just tapping into the wonders of mushrooms that have been used medicinally in Japan and China for ages. Shiitake, maitake and reishi mushrooms have strong antibacterial and antiviral properties, and have been investigated for their potential in preventing and treating arthritis, cancer and HIV.
For the Heart: Walnuts are full of Omega-6 and Omega-3 fatty acids, which benefit the cardiovascular system by making blood less likely to clot, lowering “bad” LDL cholesterol and improving its ratio to “good” HDL cholesterol, and increasing elasticity of blood vessels.

Wonderfoods is available now at retailers including Barnes & Noble and Amazon.com.

About the Author
Nataie Savona graduated from Cambridge University before training at the Institute for Optimum Nutrition. She is a leading nutritionist and in her practice treats people with a range of health conditions from chronic fatigue to digestive complaints. She is a columnist for Cosmopolitan and presented her own series on Discovery Health TV.

NOTE: Received a copy for review. Small and compact, this book has WONDERFUL photography. It's an interesting approach.

More NAFTA-Style Trade Pacts that Undermine Congress Plans to Counter Imported Food Safety Emergency

Sen. Sherrod Brown (D-Ohio) joins a consumer advocate and the president of an association of independent cattle ranchers to release a new report Wednesday documenting the connection between existing trade agreements and the growing threat posed by unsafe food imports – and how pending trade agreements would further undercut Congress’ efforts to remedy the problem.

As more attention is drawn to unsafe food imports, Americans are demanding action. Today nearly $65 billion in food is imported into the United States annually – nearly double the value before the North American Free Trade Agreement (NAFTA) and World Trade Organization (WTO) were launched. NAFTA and WTO prioritized facilitating access for imports over consumer safety, requiring the United States to rely on foreign regulatory structures and foreign safety inspectors to ensure that food imports are safe. Unfortunately, data analyzed in the report – including new analysis of safety problems with the United States’ Peruvian and Panamanian seafood imports – vividly illustrate that many foreign regulatory systems are simply not up to the task.

Now, as Congress steps up to address the threat and Democratic presidential candidates prioritize new food safety plans, four proposed NAFTA-style trade pacts pending before Congress would replicate and lock in limits on the U.S. government’s ability to ensure imported food safety. Included in proposed “Free Trade Agreements” (FTAs) with Peru, Panama, Colombia and Korea are limits on safety standards the United States can require for imports and how much inspection is permitted. U.S. laws that extend beyond the FTAs’ restrictions that limit imported food access to the U.S. market are subject to challenge as “illegal trade barriers” before foreign trade tribunals. The participants will discuss ways for consumers to stay safe, including purchasing food from local producers, and discuss changes needed to U.S. trade and food safety policy. Contact Holly Shulman for an advance copy of the report, which is embargoed until Wednesday, 11 a.m. EDT.

WHO: Sen. Sherrod Brown (D-Ohio)
Lori Wallach, director of Public Citizen’s Global Trade Watch division
Bill Bullard, C.E.O., Ranchers-Cattlemen Action Legal Fund, United Stockgrowers of America (R-CALF)

WHEN: 12:45 p.m. Eastern Daylight Time, Wednesday, July 25

CALL-IN: Toll-free: 1-800-377-8846; International Toll: 1-302-709-8424
Participant passcode: 24825259#

Monday, July 23, 2007

Maria's Style

Maria's Style all natural condensed soups offer that excellent additionto your everyday meals! Made from the highest all natural qualityingredients, they are sure to please your palette.

On that cold day or just for a change of pace, our condensed soups will"hit the spot"! Ready in 5 minutes! Gift boxes, baskets, and specialtygifts, are a tasteful idea for gifts for your friends, relatives, andthat hard to buy for person. One for every special person, moment,holiday, birthday, or just "because".

How it all began: The Reid family moved from the west coast in 1984 and found that there were no salsas we liked in the stores. Having a taste for fresh products, they began making their own salsa using ingredients from their garden. They then discovered that many of our friends were not acquainted with salsa and they eagerly tried this newly created homemade fresh tasting salsa.

While we knew our salsa was good, we had no idea just how good! Many of our friends came back with empty jars asking for more, which we gladly supplied. After several years of encouragement from their friends, they went forward in marketing a full product line. Since Maria, was the chief cook and bottle washer, they decided to name the products "Maria's Style", and that's how the products were born.

Maria's Style maintains a high standard, in order to provide the most fresh tasting products. Today we service over 200 specialty stores and we continue to grow.

Sold At: www.reidfoods.com (call or email for wholesale inquiries) Retail Price: From $6.50

Saturday, July 21, 2007

Carmel Sin

I thought the readers at TASTE Magazine Cincinnati would love to hear about Caramel Sin Inc. - a gourmet food company which has developed two, completely new food lines: Sin, a line of fine candy, and Fool, an all-natural line of condiments with no fat, sugar or sweeteners.
Caramel Sin comes in five sinfully creamy, natural flavors that are ideal for cooking! Warm Ginger or Chocolate Sin as a glaze for cakes and pastries; pour a ribbon of Chocolate or Plain Sin over brownies and cookies before baking; fold Lemon or Ginger Sin into Mascarpone as a brunch or dessert dip. And be warned, Chocolate Sin and goat cheese make a scandalously delicious Blini or tart filling!

The Fool Line introduces an entirely new type of condiment: versatile, all natural, fruit-based relishes with no fat, sugars or sweeteners! Cranberry Fool is a cooking sauce; Cranberry Fool On Fire is a mildly spicy grilling sauce; Cinnamon Raisin Fool is a breakfast spread and Tomato Fool is an intense appetizer spread, while Pear & Port Fool is a perfect cheese topper.

For more information please visit threegirlsmedia.com/clients.php?id=54

NOTE: Tried the Carmel Sin... good stuff!

Friday, July 20, 2007

Renaissance Hollywood Hosts Celebrity Chef Tour

The James Beard House Foundation’s Celebrity Chef Tour is making its way through Los Angeles, stopping at Twist Restaurant at the Renaissance Hollywood Hotel with one of Food and Wine’s Best New Chefs for 2007, Gavin Kaysen. Slated for October 24, 2007, the dinner will feature a tasting of the best of this chef’s playful yet traditionally masterful cuisine with beautifully paired wines and a festive setting.

In 2004, the Celebrity Chef Tour benefiting the James Beard Foundation was launched in Philadelphia. Since then, it has become a favorite for both the chefs and the guests. The Celebrity Chef Tour replicates the “Once-in-a-Lifetime” experience of dining at the historic James Beard House… bringing America’s premier chefs to major markets across the United States.

Kaysen, a graduate of the New England Culinary Academy in Montpelier, Vermont, is a talented young culinarian who has packed a lot of fine cooking into his 25 years. Following his graduation from culinary school, Kaysen headed for the Napa Valley, where he worked under chef Robert Curry at Domaine Chandon. With a bit of experience under his belt, he set forth for Lausanne, Switzerland to work under chef Jacky Vuillet at Auberge de Lavaux.In 2002, Kaysen returned to the United States and began working under chef de cuisine Patrick Ponsaty at El Bizcocho at the Rancho Bernardo Inn. In 2003, Kaysen won the National Trophy of Cuisine and Pastry. With this honor, Kaysen represented the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world. Kaysen received the critics Best Chef Award from San Diego Magazine in 2004.

The evening with the Celebrity Chef Tour will begin at 7:00 pm with a reception of passed hor d'oeuvres and wine. These delicious items will give everyone a taste of things to come. After the guests are seated they will be served the first of what are usually five to seven incredible courses. Each course is paired with a wine from Fosters Estates, Beringer, Stags Leap, Greg Norman, and Wolf Blass Vineyards.

After three hours of fantastic food and wine, the night concludes with the chefs making their way to the dining room, usually to a standing ovation, to greet and answer the guest's questions. Some of the guests even ask the chefs to autograph a menu or empty bottle of wine.

The cost of a ticket to a Celebrity Chef Tour event is $150.00 per person with proceeds going to the James Beard Foundation. The Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity. The foundation provides scholarships and volunteer opportunities for aspiring culinary professionals, educating today’s youth on the importance of good food and essential nutrition.

James Beard is widely recognized as the father of American culinary arts. Throughout his life, he pursued and advocated the highest standards, and served as a mentor to emerging talents. The James Beard House is where Beard lived, taught, and welcomed friends and colleagues who shared his love for food. Shortly after he passed away, a group of friends sparked a drive to save his home and create a living memorial and a center for the culinary community. It has become what Founding President Peter Kump envisioned it could be, “a culinary place to see and taste the work of this country’s most talented chef’s, wine makers, cookbook authors, and teachers.”

The Renaissance Hollywood Hotel, located at Hollywood & Highland, a shopping and entertainment mecca and home to the Academy Awards® ceremonies, offers 637 distinctive guest rooms, 33 suites, and the unforgettable 3,500 square foot Panorama Suite. A favorite of major production companies and business travelers alike, the Renaissance Hollywood Hotel embodies modern luxury accented by classic Hollywood charm, featuring the distinctive restaurant Twist, an outdoor pool overlooking the Hollywood Sign, world-class fitness center, and outstanding service savvy travelers have come to expect from the Renaissance brand name. Renaissance Hollywood Hotel, 1755 N. Highland Ave, Hollywood, CA 90028, (323) 856-1200, www.renaissancehollywood.com.

Thursday, July 19, 2007

5 Servings of Fruit and Veggies...in a Bar

thinkproducts (www.thinkproducts.com), one of the nation’s largest natural nutrition bar companies and makers of pure food nutrition for people who “think about what they eat,” will debut a nutrition bar that packs five servings of fruits and vegetables into the thinkGreener meal replacement bar at the Natural Products Expo East September 26-29, 2007 in Baltimore. The thinkGreener nutrition bar features organic dates, spirulina, and broccoli and contains the FDA’s recommended daily servings of fruits and vegetables. thinkGreener is the first meal replacement green bar of its kind and will be distributed through thinkproducts’ existing mainstream and natural retail channels. thinkGreener is also a gluten free product that can be consumed by the nation’s 15 million sufferers of Celiac disease. thinkGreener’s suggested retail price will range from $2.69 To $3.99 and will be available at retailers nationally and at www.thinkproducts.com.

The newest product to be added to the thinkproducts family of natural nutrition bars, which include thinkThin (high protein) and thinkOrganic (raw fruit and nut), thinkGreener is the big brother to the thinkGreen superfood bar (which features two tablespoons of fruits of vegetables). The five serving thinkGreener bar comes in two flavors: Red Berries and Chocolate Covered Red Berries with 240 and 250 calories and 9 and 10 grams of protein, respectively, The bar is also high in fiber and contain Omega 3s. Other thinkGreener ingredients include cranberries, acerola berries, cashews, walnuts, agave nectar, brown rice, spinach, carrots, parsley, alfalfa grass, chlorella, grapes, soy and flax seeds and well as other essential nutrients, vitamins and minerals.

“Greens and berries are food that help busy people maintain high levels of productivity, build strong immune systems and help prevent disease,” said thinkproducts CEO, Lizanne Falsetto. “thinkGreener is made with the 5 daily servings of fruits and veggies needed for complete on-the-go functional nutrition and contains powerful detoxifying and cancer fighting pure and natural ingredients. Superfoods are foods such as cranberries, chlorella, broccoli, spinach, spirulina, beets, agave, flax seeds, almonds, all of which are in the thinkGreener bar. These ingredients also help to improve digestion, lower cholesterol and give us healthier skin and bones. The former model and mother of two built thinkproducts based on her belief that pure food creates vitality; fueling a body with the healthiest foods results in improved performance and sustainable wellness.

About thinkproducts: thinkproducts was founded by former international fashion model Lizanne Falsetto who is a true believer in the healing and nourishing power of nature. Purveyor of all natural, convenient, great tasting, functional foods that fuel those striving to live a life full of vitality and free of disease, thinkproducts was originally named from Falsetto’s raw fruit and nut thinkOrganic and superfood-rich thinkGreen. All thinkproducts are wheat/gluten free and designed to deliver powerful nutritional benefits. The company’s commitment to vitality goes beyond food to support a vital cause – the prevention of breast cancer. A portion of the proceeds from every thinkThin Pink bar purchase is donated to Susan G Komen for the Cure. thinkproducts can be found in natural food stores, leading supermarket chains, club, convenience, mass and drug stores, as well as health clubs and specialty food stores. thinkproducts can also be purchased directly from the company at www.thinkproducts.com. Thinkproducts is headquartered in Ventura, California, and is one of the largest independent companies in the nutrition bar category.

Through Thick & Thin: New Book on Pizza & Paninis

Whether thick or thin, crispy or stuffed, Americans love pizza – to the tune of an individual average of 43 slices per year. And while the corner pizza joint may be convenient, there is a lot of adventure and fun in preparing personal favorites and unique creations. The Complete Idiot's Guide to Pizza and Panini is a comprehensive guide to all aspects of pizza making, from trade secrets, comparisons and instructions for baking pans, stones, and pizza ovens to unique takes and ingredients for different types of pizzas and panini. Included in the book are more than 100 of the best recipes around, including some from America's most famous pizzerias, as well as international versions of the famous pizza pie.

The Complete Idiot's Guide to Pizza and PaniniISBN: 9781592576586, $14.95, AugustAuthor: Erik Sherman, Colrain, MA

Sober Celebrations: Lively Entertaining Without the Spirits

Sober Celebrations: Lively Entertaining Without the Spirits (Cleveland Clinic Press; 2007) by Liz Scott is the “must-have” guide to holiday and special-occasion entertaining for anyone who chooses to celebrate alcohol-free. An invaluable tool for the host who wants to accommodate moms-to-be, diabetics, kids, and those concerned with drug interactions, as well as an essential guide for the 9.2 million Americans in recovery from alcohol dependence, this innovative cookbook will dazzle and inspire you with exciting and original “high-spirited” party planning.

In addition to 25 diverse menus and more than 150 delicious and easy-to-follow recipes, Sober Celebrations includes the following:

• Simple and flavorful substitution suggestions for recipes that call for alcohol
• Valuable tips on using purchased ingredients to simplify your cooking and entertaining
• Creative ideas for adding pizazz to your party without the buzz of imbibing
• Terrific “mocktail” recipes and alcohol-free beverage pairings for every menu
• Important up-to-date information on health- and alcohol-related issues

About the Author
Liz Scott is a graduate of New York’s French Culinary Institute and Villa Schifanoia in Florence, Italy. She was honored in 2005 by the Johnson Institute in Washington, DC as one of 8 American pioneers and innovators in the field of addiction recovery. Her first book, The Sober Kitchen: Recipes and Advice for a Lifetime of Sobriety was recognized by the following prestigious awards:

2004 Journalism Award from the Research Society on Alcoholism (RSA),
2004 Merit Award from the National Health Information Awards Program, in the Patient Education & Information Book category, and
2004 Independent Publisher Book Award (IPPY) Finalist in the Health/Medicine/Nutrition category.

“Sober Celebrations is a visually stunning book that entertains and educates – in fact, it’s a “must-have” for those learning to cook and culinary professionals. I will definitely incorporate these recipes into the meals and cooking classes that we offer here at Hazelden. What a great way to celebrate sobriety!”
Joe Zahner, Executive Chef & Food Service Director, The Hazelden Foundation - A national nonprofit organization helping people reclaim their lives from the disease of addiction

“Liz Scott is one of those serendipities of sober living who brings flavor to life in more ways than one. Sober Celebrations supports the notion that good taste and good cheer are not alcohol-dependent.” Johnny W. Allem, President/CEO, Johnson Institute - A national service organization working to eliminate barriers to recovery

Sober Celebrations: Lively Entertaining Without the Spirits by Liz Scott
(Cleveland Clinic Press; 2007)
ISBN: 978-1-59624-028-5

Wednesday, July 18, 2007

Chef Daniel Taylor Named Culinary Director at The Art Institute of Ohio – Cincinnati

The Art Institute of Ohio – Cincinnati is pleased to announce that Chef Daniel Taylor has been selected as Culinary Director for the school's Culinary Arts Program.

"With more than 15 years experience in Culinary Arts, Chef Taylor is a valuable addition to our faculty," said Maurice Lee, President of The Art Institute of Ohio – Cincinnati. "His teaching background at the Orlando Culinary Academy combined with his experience in well-respected kitchens in various parts of the country make him a great candidate to help build our Culinary Arts program and we are excited about the impact he will have."

"I look forward to leading the culinary department at The Art Institute of Ohio – Cincinnati," says Chef Dan Taylor. "The opportunity to contribute my skills as both a chef and an educator make this position a perfect fit for me, and I am excited to help grow this Culinary Arts program at the school."

Chef Taylor was part of the opening team at the Orlando Culinary Academy He served as Chef Instructor at Le Cordon Bleu at the Orlando Culinary Academy, and later became the Department Chair for the school's new Patisserie and Baking program. Prior to that, he held positions such as Director of Dining Services for Polk Community College in Orlando, Florida, and Executive Pastry Chef for Culinary Concepts, Inc., a company that provides consistent, high quality, ready to use food products to a number of prestigious food service establishments. During his tenure with Culinary Concepts, Chef Taylor did work for restaurants such as Manual's on the 28th (AAA Four Diamond restaurant) and Harvey's Bistro in Orlando, Florida.

Chef Taylor's culinary career also includes positions such as Line Chef for Couch Street Fish House (AAA Four Diamond Restaurant), Portland, OR; Catering Chef for A Tasteful Affair Catering, Portland, OR; and Assistant Pastry Chef at Papa Haydn Restaurant, Portland, OR.

Chef Taylor graduated with a diploma in Culinary Arts from Western Culinary Institute in Portland, Oregon, after completing his enlistment in the US Navy. He is recognized by the American Culinary Federation as a Certified Executive Pastry Chef (CEPC). In his new role as Culinary Director at The Art Institute of Ohio – Cincinnati, Chef Taylor will be responsible for helping to launch the Culinary Arts programs at the school's new location in Mason, Ohio.

For additional information about The Art Institute of Ohio – Cincinnati, call 513-833-2400 or 866-613-5184, or visit the school's website at www.artinstitutes.edu/cincinnati.

About The Art Institute of Ohio – CincinnatiThe Art Institute of Ohio – Cincinnati is one of The Art Institutes (http://www.artinstitutes.edu), a system of over 35 locations throughout North America, providing an important source of design, media arts, fashion and culinary arts professionals.The Art Institute of Ohio - Cincinnati is a branch of Brown Mackie College – Findlay and is accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) to award associate's degrees.

Gourmandia - Your Gateway to Great Cuisine

The whole family (and your wicked mother-in-law) are coming for dinner. You want to impress them. You need to impress them. However, your tried-and-true recipes are... tired! How about inviting a Michelin-starred chef over for a few suggestions? WWW.GOURMANDIA.COM makes this happen!

Bring Burgundyshow you how make his world-famous chicken fricassee with cream sauce. (His hint: ThereDarroze walk you through her recipe for roasted peaches. You see the chef in action... and you can print out the recipe.

And thatgo with these mouthwatering dishes. You can even learn how to fold napkins into the elegant shapes seen in the fanciest hotels of Europe. How about ordering the right wine for your dish right there on the site; and even grocery shopping for the right ingredients.

And more! You can watch videos about the top resorts around the world... and even recommend your favorite restaurants in your neighborhood. Enter the world of GOURMANDIA.com. Great cuisine is only a mouse-click away!

NOTE: I don't write these, I copy them just as the come...

Tuesday, July 17, 2007

Spoil and Protect Your Skin

Solerra Sunless Tanning Science brings to sunless tanning what Intel brought to the PC! One million people are diagnosed with skin cancer in the U.S. alone each year. Yet, most women long to have that sun-kissed glow regardless of the dangers of the sun.

SOLERRA SUNLESS BEAUTY is the only pharmaceutical grade sunless tanning system available and the only sunless tanning product to use the Invisicare Advanced polymers delivery system. Applied with the revolutionary SOLERRA MITT, a patent pending, never before seen tanning mitt that won't stain your hands, Solerra Sunless Beauty gives you a perfectly even application every time! Inviscare encapsulates sunless tanners and bonds them to the skin forming an "invisible layer" of tanning beauty without the use of silicones, gels, alcohols, waxes and other skin damaging delivery systems. Together, Solerra Sunless Beauty and the Solerra Mitt give you the most moisturizing, skin enhancing tan possible with a sunless tanner. Samples and hi-res photos available at your request.

Solerra offers a full line of products that puts the focus on innovation, age-defying beauty and sun safety. Incorporating the latest in anti-aging technologies Solerra formulations are known to reduce oxidants and free-radicals.

You can learn more at www.SolerraSunlessBeauty.com.

Public Interest Groups Oppose Sugar Subsides

As members of the House Agriculture Committee consider the 2007 farm bill, several public interest groups are urging committee members to reject plans to expand the U.S. government’s sugar subsidy program. Representatives of several consumer, taxpayer and humanitarian groups have joined an open letter highlighting the perverse and costly consequences of federal price supports for domestic sugar producers.

The Sugar Program is already one of the most egregiously harmful government programs to the American people; by adopting the Chairman’s Mark, Congress would further increase consumers’ and taxpayers’ burden. Thus, we urge you to oppose the changes in the program proposed in the Chairman’s Mark for the 2007 Farm Bill under consideration by the Agricultural Committee and to undertake true reform of the Sugar Program,” wrote the signatories.

Co-signers of today’s letter include representatives of the Competitive Enterprise Institute, Hudson Institute’s Center for Global Food Issues, Citizens Against Government Waste, Consumer Federation of America, DKT Liberty Project, Foundation for Democracy in Africa, FreedomWorks and the National Taxpayers Union.

CEI is a non-profit, non-partisan public policy group dedicated to the principles of free enterprise and limited government. For more information about CEI, please visit our website at www.cei.org.

Fresh & Fruity - Guest Favorite Summertime Breakfast Sensations

B&B innkeepers are the breakfast experts. Ever wonder how they take an everyday recipe and turn it into a sensational and extraordinary breakfast? Well, wonder no more. Innkeepers from BnBFinder.com, the leading online bed and breakfast directory, are sharing their favorite fruit-filled breakfast recipes to show how easy it is to recreate beautiful and delicious guest favorites at home. Innkeepers know how to make it simple, while still making it exquisitely irresistible, and now you can too! Add in those cherries, blueberries, peaches and other summertime fruit and berries for an unforgettable B&B summertime breakfast.

Try these five guest favorites or find hundreds of bed and breakfast recipes at

Q's Blueberry BakeSherwood Forest B&B, Saugatuck, MI
7 eggs 1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup sugar
2 1/2 cups milk
1 loaf day-old French bread
2 1/2 cups blueberries (fresh or frozen)
Topping:1/2 cup sugar 1 teaspoon cinnamon

Directions: Place 1” slices of French bread in greased 9 x 13 baking dish (lay flat and fit tightly) and place blueberries on top of bread.Mix eggs, vanilla extract, cinnamon, sugar and milk and pour evenly over blueberries and bread.Mix topping and sprinkle over top.Cover and refrigerate overnight. Bake at 350 degrees for 45-55 minutes and cut in squares. Serves 9-10.

Cherry CobblerThe Olde Square Inn, Mount Joy, PA
1 cup butter, melted
3/4 cup flour
Pinch of salt
1 cup sugar
1 large can sour cherries, drained
2 teaspoons baking powder
3/4 cup milk

Directions: Melt butter in a deep baking dish.Combine sugar, flour, baking powder, salt and milk. Pour over butter, do not stir.Put cherries on top of batter, do not stir. Bake at 350 degrees for 45 minutes to an hour. Note: This recipe also works well with peaches too.

Strawberry BreadBerry Patch Bed & Breakfast, Lebanon, PA
3 1/4 cups flour
1 3/4 cups sugar
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 eggs, lightly beaten
1 cup plus 2 tablespoons oil
2 10-ounce packages sliced frozen strawberries and their juice
1 1/4 cups chopped walnuts or pecans (optional)

Directions: Mix flour, sugar, cinnamon, salt and baking soda in a large bowl. Add eggs, oil and strawberries and blend well. (Do not use a mixer.)Pour into two greased and floured loaf pans.Bake at 350 degrees for 50-60 minutes.

Lemon-Raspberry MuffinsGarden Gate Get-A-Way B&B, Millersburg, OH
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1 cup canola oil
1 teaspoon lemon extract
1 cup fresh raspberries

Directions: Preheat oven to 400 degrees.Line muffin pan with paper baking cups. In one bowl, blend flour, sugar, baking powder, and salt. In another bowl beat the eggs, milk, oil, and lemon extract until smooth. Combine the two mixtures until just moistened. Stir in the raspberries. Fill paper baking cups 3/4 full and bake for 15-20 minutes. Cool 5 minutes before serving.

Baked Peach French Toast Strawberry Creek Inn Bed & Breakfast, Idyllwild, CA
6 1”-thick slices whole-grain bread
1 8-ounce package cream cheese
6 medium (or 8 small) fresh peaches, sliced
1/2 cup pecans, chopped
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup maple syrup
3 large eggs
2 tablespoon unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon Kahlua coffee liqueur (optional)

Directions:Pre-heat oven to 400 degrees. Lay bread slices in a buttered or sprayed casserole dish or other baking dish.Prick bread 3-4 times each with a paring knife. Spread a layer of cream cheese on top of each slice of bread. Arrange peach slices on top of bread slices to cover bread. Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua and mix well. Pour over bread and peaches; liquid should come to at least the tops of the slices of bread.Sprinkle nuts over peaches.Bake 30 minutes, or until bread is no longer "soggy" and just begins to brown on the edges.Plate each slice separately and serve with maple syrup. Serves 6.
Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.

*** www.BnBFinder.com is a 5 STAR rated bed and breakfast directory with thousands of bed and breakfasts, inns and small hotel listings worldwide. Millions of B&B guests find the perfect inn by searching more than 130 categories such as availability, price, location and local activities and attractions. BnBFinder.com was the first directory to offer RSS feeds, to be downloadable to Palm Pilots and other mobile devices, to publish a BLOG, to offer extensive advanced search and save features and continues to be a leader in providing interesting content using the latest technology.

Monday, July 16, 2007

Socially Conscious Holiday Gifts

As "green" continues to hit the mainstream, more and more holiday shoppers are expected to celebrate this holiday season with sustainable gifts; socially responsible, organic, union-made and Fair Trade products with a purpose. From Fair Trade clutch purses and reusable bamboo straws to silk cosmetic bags and wallets made of recycled soda cans, this holiday season the Global Exchange Online Fair Trade Store features handcrafted, socially conscious gifts that not only do good but look good. These "Fair Trade" certified gifts from around the world ensure that farmers and artisans are paid a living wage, that products aren't made using exploitative child labor, and that production techniques do not harm the environment.

The following are a few of our favorite new Fair Trade items that will be offered for the first time ever to U.S. consumers:

Product Name: Fair Trade Goodie Bag©Description: Introducing…the miracle tote bag. This stylish, floral drawstring bag offered in a variety of fresh, modern colors elegantly transforms into the perfect tote bag. Ideal for farmers markets or other large loads! Will be available for the first time ever to U.S. consumers in September 2007.Retail Price: $19.95

Product Name: Reusable Bamboo Party StrawsDescription: Set of twelve earth-friendly bamboo straws made in Laos. Keep disposable straws out of the landfills with this reusable, high quality version. Each set is presented in an all-natural dyed gift bag for convenient storage.Retail Price: $14.95

Product Name: Mr. Happy DollDescription: His body is made of terry cloth, his eyes, mouth and hands with Velcro. The result, he can smile, he can frown, he can even turn his eyes upside down. If you can dream it, he can do it! Discovered by Global Exchange buyers during a trip to Southeast Asia, this doll is the unique creation of a local Doll Maker in Chiang Mai, Thailand. 18" tall.Retail Price: $24.95

Product Name: Organic, Fair Trade Chocolate Gift BoxDescription: Introducing the ultimate collection of Certified Fair Trade, Organic assorted chocolate confections, presented in an elegant gift box with signature label. Each box includes a complimentary full-color postcard featuring information about Fair Trade. Various sizes offered.Price Range: $4.50-$18

Product Name: Silk Cosmetic Bags from Cambodia - Set of ThreeDescription: Offered in a set of three, each of these vibrant colored cosmetic bags from Gecko Traders comes as a set of three! All of the silk used is hand-dyed, hand-woven and produced by rural women's cooperative groups, making each piece of fabric authentically unique. Small 4" x 3" Medium 5" x 4" and Large 6" x 4"Price Range: $24

Product Name: Recycled Can WalletsDescription: Wallets made of recycled cans from Thailand. All the features a good wallet promises, plus the great feeling you get from recycling! Three designs to choose from.Price Range: $20

For more information on Global Exchange's Fair Trade holiday gifts please visit www.globalexchangestore.org. Global Exchange has four retail Fair Trade Stores: an Online Store and three brick & mortar locations (in San Francisco, Portland, and Berkeley).

Rariteas Blooming Teas A Umique Holiday Gift

Ideal for the holidays and all specialoccasions, RariTeas blooming white teas are a unique gift, a delicious andhealthy hot drink and a dazzling showpiece for the festive seasonal table.Blooming teas are handcrafted balls of uncut dried tea leaves that unfurl inhot water to reveal blooming jasmine, lilies, marigolds and other flowers. See them bloom at http://www.rariteas.com/.

RariTeas blooming teas are made in China by skilled artisans who, followingancient tradition, hand-tie the finest white tea leaves into a ball aroundperfectly dried flowers. When the balls are steeped in hot water, theyprovide a spectacular show as the tea leaves open and the flowers "bloom"before your eyes as they resume their original fresh loveliness. The resultis a delicately flavored cup of tea that is beautiful, aromatic and loadedwith health benefits.

RariTeas are made only with white tea, which has far greater health benefitsthan green or black tea. Studies show that white tea has the highestconcentration of antioxidants among all teas and thereby helps decrease LDLcholesterol and reduce the risk of cancer and cardiovascular disease. Italso has anti-bacterial and anti-fungal properties not found in green orblack tea. As a result, white tea is fast becoming a focus of nationalmedical research in the U.S.

Asian culture has long held that some of the flowers in RariTeas possesshealth benefits as well. Marigold is believed to relieve stomach irritationand enhance immune function. Jasmine is thought to relief stress and helpprevent certain cancers, and Globosa is used to treat menstrual and liverdisorders.

RariTeas blooming teas also convey a uniquely personal message. There arefourteen different tea balls, each with its own flower arrangement andtheme, such as Honesty, Serenity, Loyalty, and Generosity. Choose the themeor assortment of themes that's appropriate for every recipient,personalizing the gift and making it more meaningful and heartfelt. RariTeasblooming white teas are a big hit with brides and event planners.

"People find the teas to be symbols of their heartfelt sentiments," saysRariTeas founder Martha Humphreys. "As my mother says, 'It's not the lover'sgift that counts so much as the giver's love.'" An entrepreneur looking fora way to give back, Humphreys was inspired to donate a percentage of allRariTeas profits to the Navy-Marine Corp Relief Society, a 103-year-oldnon-profit assisting the troops and their families. "I'm thrilled to havefound a product that brings comfort and a feeling of closeness to those faraway and terribly missed," she says.

RariTeas blooming white teas can be purchased online at www.RariTeas.com. Apackage of six bulbs in your choice of flowers and themes is available for$12.50. Each bulb makes a pot of tea for four, or can be steepedindividually three times. RariTeas is the only company to focus exclusivelyon white-tea-based blooming teas. They also offer a large selection ofunusual teaware (teapots, tea cups, and warmers) for those who enjoy uniquetea presentation accessories for everyday use or modern-day tea ceremonies.Gift sets of teaware and bulbs range from $33.00 to $75.00.

Saturday, July 14, 2007

HPNOTIQ’S Creepy Cocktails

Blacken the mood while serving some of HPNOTIQ’S bizarre brews this Halloween that are sure to satisfy even the most devilish palette. So, what’s brewing for your Halloween party? Try something new and concoct a stylish blue brew for your guests with HPNOTIQ. This year it's the Blue Boo, Carmel Appletini and HPNOTIQ’s Swamp Thing that will make your fright fest something to remember. HPNOTIQ, the refreshing vodka with natural fruit juices and a touch of cognac will not only delight your guests with its aqua blue color, but also with its taste. Create some of the most deliciously enchanting drinks on the spookiest night of the year.

Pour over ice

HPNOTIQ Caramel Appletini
2 oz. Sour Apple Liqueur
1/2 oz. Butter Schnapps
Shake with ice, strain into a martini glass
Garnish with a lemon twist

HPNOTIQ Swamp Thing
1 oz. Amaretto
1 oz. Pineapple juice
Pour over ice in a rocks glass. Garnish with a cherry

Wednesday, July 11, 2007

White Tea Smoothie Recipe

White tea is the least processed of any tea and is widely recognized for its antioxidant properties. Recent studies indicate that compared to other teas, white tea contains even higher amounts of flavonoid antioxidants. With the health research looking very promising, white tea is well on its way to becoming the next health food craze.

White Tea is harvested in the cloudy mountain mists of China. As might be expected, the flavor is subtle and mellow, creating a delicious taste sensation. Each cup of Salada White Tea contains 190 mg of flavonoid antioxidants, so it is just right for today’s healthy lifestyle.

During the fun-filled days of summer, why not shake things up and treat the family to a fruit smoothie with a healthy twist. The Salada White Tea Smoothie is refreshing, easy to make, and an excellent way to enhance your health while cooling off:

(Makes 2 1/2 cups)
1 1/2 cups of frozen fruit (berry medley – includes raspberries, strawberries, blueberries, blackberries)
3/4 cup of soy milk
1/4-1/2 cup of brewed Salada 100% Pure White Tea, depending upon desired strength
1/2 cup of natural pomegranate or pomegranate/blueberry juice
1 banana

Put frozen fruit, soymilk, white tea, juice and banana in a blender. Cover and blend until

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

Tuesday, July 10, 2007

Wolfgang Puck Wedding Infomation

Celebrity Chef Wolfgang Puck and handbag designer Gelila Assefa exchanged vows on a bluff on Capri, Italy overlooking the gulf of Naples. The reception followed at the Grand Hotel Quisisana on Saturday, July 7, 2007. The cuisine was catered by Wolfgang using regional fare. The bride glowed in a J. Mendel Couture Dress and custom Christian Louboutin Shoes.

On the bluff image Photo credit: Kevin Lubera for Joe Buissink

Guest list:

Monique Lhuillier, David Foster, Diego Galo, James Galanos, Fred Hayman, Boris Kodjoe, Virgina Madson, Paul Marcino, J Mendel, Julie Brown, Tatiana Sorokko, Paul Anka, Ozwald Boateng, Macy Gary, Christian Louboutin, Sidney Poitier, Tom Ford, Robert Rauschenberg, Peter Weller, Linoiel Richie

It is a fun filled weekend…
7/6Friday night dinner under the stars and lemon trees at Ristorante Da Paolino
7/7 wedding on the hill side reception at Grand Hotel Quisisana
7/8 Brunch for Wolf’s Birthday and boat trip to Quattro Passi Restaurant


Franciacorta Brut Ca’ del Bosco 2002

Traditional Italian Delicacies


Pane e Pomodori
Tuna Carpaccio with Organic Tomato and Orange

Ravioli with Organic Eggplant and Lobster

Vinosia Soavemente Irpinia DOC 2006


Chianina Beef Filet with Norcia Truffles
Spinach from Amalfi

Gaja Ca’ Marcanda Magari 2004

Organic Summer Greens with Tuscan Olive Oil and Balsamic


Buffet of Traditional Desserts


Wedding Cake

Dom Perignon, Möet & Chandon

Natural Relief From Holiday Stomach Pain

Aaaah the holiday season, full of rich and delicious foods, along with stomach aches and constipation a plenty! Should you consider a round-up of natural alternatives to ease an uneasy stomach during the holidays, please keep in mind Traditional Medicinals®’ new Smooth Move® laxatives.

Offering an all-natural and organic alternative to conventional laxatives laden with artificial ingredients, colors, flavorings, and sweeteners, these new products are:

- All-natural
- Made with certified organic ingredients
- Vegan
- Free of genetically engineered components

Monday, July 9, 2007

Give Them The Gift Of Gourmet This Holiday

For loved ones on your list, give the very best with the ChefsChoice Model 130 electric knife sharpener. Everyone owns knives, but not everyone can easily and correctly sharpen them. Give the gift that gives all year round with this top-rated sharpener. MSRP $149.99-169.99.

Great Gift Idea Under $50: Loved ones will enjoy the this time-saving holiday gift that enables them to cook perfect eggs in just minutes and in varying degrees of doneness (soft, medium or hard) in the same batch and also cooks poached eggs. You might want to pick up a ChefsChoice® Gourmet Egg Cooker for yourself since it comes in super handy for holiday entertaining and is a great way to save time when dishing up recipes that call for cooked eggs such as potato and egg salads, Eggs Benedict, deviled eggs and more. MSRP $39.99.

Great Gift Under $100: The Chef’sChoice Model 610 slicer offers the home chef powerfuland innovative options for preparing meals, entertaining cost effectively, controlling portions and enjoying freshly sliced foods. A perfect gift for you or a loved one! MSRP $99.99.

“Glad Tidings We Bring,”… a perfect gift for the gourmand. Asian knives have been the fastest growing knife segment in the U.S. for the past few years. Give your gourmand the Chef’sChoice® Knife Sharpener For Asian Knives Model 316. It quickly and easily puts a factory sharp, precision edge, on contemporary Asian style knives, Chinese cleavers and single traditional bevel Japanese blades. Two-stage sharpening hones and polishes using precision angle control and 100% diamond abrasives. Sharpens single or double faceted blades and creates Asian edge on thin Euro/American blades. Suggested retail price $79.99.

More holiday ideas at www.chefschoice.com. Readers can contact 800-342-3255 for nearest product availability.

Mary Phillips Designs Presents A New Collection: Wine Totes!

Wine to go! It’s time to take the wine on the road, to the park, the boat or to a party. Mary Phillips Designs has launched the Wine Tote Collection just in time for Summer 2007. Not only is it a great gift, it can also be your new travel buddy!

Expanding on their line of neoprene koozies, the Wine Tote Collection is a summer must have for all outdoor wine enthusiasts. Not one to let cans have all the fun, Mary Phillips Designs raised not only the dimensions but also the bar by adding their trademark sayings to the totes to create the collection. The wine tote collection not only keeps your (750ml) wine cool but also distinguishes itself with biting wit, “Why limit happy to an hour?” “Great friends drink alike,” and “Life is too short to drink cheap wine” to set the tone. Now you’ll never lose track of your wine!

The Wine Totes retail for $16.00 and are available for purchase at http://www.maryphillipsdesigns.com/.

Mary Phillips Designs is the perfect gift with the right dose of attitude! Pulling from an arsenal of feminine quotes, Mary Phillips Designs adds sassy sketches to artfully framed art, cocktail napkins, magnetic notepads, purse pads, coasters, koozies, magnets, coffee mugs, greeting cards, pink ribbon products, calendars, t-shirts, tanks, sticky notes, drinking glasses and wine glasses that will make any girl smile!

Friday, July 6, 2007

At Oma's Table

At Oma's Table has more than 100 Recipes and Remembrances from a Jewish Family's Kitchen (Perigee; September 4, 2007) by Doris Schecter. Rosh Hashana falls on September 13 and 14 this year, and Yom Kippur is September 22, so the book is timed perfectly.

At Oma's Table is a cookbook that spans four generations, three countries, and countless shared meals that held a resilient family together as they fled Vienna for small-town Italy, where they lived as "free prisoners,” and their subsequent move to America under the auspices of FDR.
The book's recipes, many of which Doris learned from her strong and charismatic grandmother, whom she called Oma, reflect her family's journey. They include traditional favorites like brisket, cholent, and borscht, as well as more contemporary favorites: all infused with the wisdom, know-how, and love that only a handed-down meal can convey.

Doris Schechter was born in Vienna to Jewish parents. In 1982 she opened My Most Favorite Dessert Company, which thrives in midtown Manhattan today. Doris lives in New York City.

On sale date: September 4, 2007

Thursday, July 5, 2007

Organic Ice Cream Cones

If you're looking for an all-natural and organic ways to cool off as the weather gets hotter, Let's Do… Organic Ice Cream Cones, Sugar Cones and Sprinkelz would be a great fit. The perfect complement to healthy frozen yogurts and low-fat ice creams, the cones are:

USDA certified organic ingredients
0g Trans Fat

And you can top off the treat with vegan and gluten-free Let's Do…Organic Sprinkelz, available in Chocolatey, Carnival, and Confetti. These are colored with extracts from seeds, fruits, and vegetables. Please see below for a list of ingredients.

Let’s Do…Organic Ice Cream Cones: Organic Stoneground Whole Wheat Flour, Organic Tapioca Starch, Organic Palm Oil, Organic Evaporated Cane Juice, Baking Soda, Sea Salt.

Let’s Do…Organic Sugar Cones: Organic Stoneground Whole Wheat Flour, Organic Evaporated Cane Juice, Organic Molasses, Organic Palm Oil.

Let's Do…Organic Chocolatey Sprinkelz: Organic Evaporated Cane Juice, Organic Cocoa Powder, Organic Corn Malt Syrup, WaterLet's Do…Organic Carnival Sprinkelz: Organic Evaporated Cane Juice, Organic Corn Malt Syrup, Water, Natural Colors (extracted from seeds, vegetables, or fruits).Let's Do…Organic Confetti Sprinkelz: Organic Evaporated Cane Juice, Organic Corn Malt Syrup, Water, Natural Colors (extracted from seeds, vegetables, or fruits).

NOTE: Tried samples of the cones. Excellent! Available at Whole Foods and area Krogers.

Still Waiting for Paula Deen's Response

The award winning Presidential Master Chef, Talli Counsel has written an open letter to fellow celebrity chef Paula Deen asking that she end her endorsement of Smithfield Foods. The company has been mired in controversy including a series of legal rulings that found it assaulted, intimidated, illegally fired and used racial slurs against its workers. Human Rights Watch has written two reports citing widespread abuses at the world's largest pork plant in Tar Heel, North Carolina plant.

Chef Talli's saying that he and Deen are in a "unique position to make a difference" in the lives of the families who work at Smithfield" asked Deen as the "face of Smithfield foods" to agree to meet with the workers and end her endorsement Smithfield workers have been following Deen on a Smithfield sponsored tour of the south trying to get her to accept a letter they have written asking for a meeting. "We are fans of Paula Deen and we can't understand why she won't listen," said one woman Ronnie Ann Simmons who was badly injured working at Smithfield. "We can't imagine that once she knows the truth she will keep supporting a company that has inflicted so much pain and suffering on every day working families."

The next stop for the Michael Moore style appeal is in Nashville, Tennessee August 4th where, joined by area churches, workers will attempt to enter the venue to deliver an enlargement of a letter asking for a meeting with Paula.

The unusual appeal from fellow celebrity chef, Chef Talli emerged after he read about the tragic circumstances of workers at the Smithfield plant. "I was raised to care about people and I can only hope that Paula Deen will investigate and understand these issues with Smithfield, as I have, and possibly work together too end the issues that face the Smithfield workers once she learns the facts" said Counsel. Chef Talli has ended all use of the Smithfield products, and will urge fellow chefs and culinary associations to take a very serious look at this situation.

Counsel, who has won many awards for his culinary creations, is the nation's only African American presidential master chef having worked with two U.S. presidents. A few of his personally developed cuisines include: Italian Rainwater, European Crystal, Dr. Woo's Chinese Hot Wok, and California, New Coastal Cuisine, Deep Gator Cajun Cuisine, and San Francisco Cable Cars & Crayons.