The Cornucopia Institute sharply criticized the conclusion by USDA that an 8000-head factory dairy in Idaho was operating within the federal organic standards. Cornucopia had requested an investigation based on its site visit to the giant industrial-scale dairy, owned by Dean Foods, and the gathering of evidence from other industry professionals with first-hand knowledge of the operation.
The USDA informed Cornucopia today that it had closed its investigation into Dean Foods’ Horizon dairy in Paul, Idaho and another corporate-owned facility in Kennedyville, Maryland. The USDA investigation was in response to a formal legal complaint filed by Cornucopia in 2006.
"We know from our visit to the Idaho facility that they had no functional pasture meeting legal requirements and were unable to graze their huge dairy herd," said Mark Kastel, codirector of the Wisconsin-based Cornucopia Institute. Cornucopia's legal complaint included interviews with the veterinarian and with livestock professionals associated with Horizon’s Maryland dairy indicating that they were not pasturing the animals there, either.
The USDA's findings regarding the dairies Dean Foods runs producing Horizon brand organic milk comes on the heels of a broiling controversy in the organic industry regarding other large corporate dairy marketers that have allegedly been scamming the public.
"This is the second time in two months that the USDA has sided with the operators of factory-farms, ignoring their impact on the reputation of the organic label, the economic damage they are doing to ethical, family-scale organic dairy farmers and the sham they are perpetrating on consumers who want to believe in the organic label," said Jim Goodman, an organic dairy farmer milking 45 cows near Wonewoc, WI.
On August 31, the USDA made public its investigative findings, also pursuant to a Cornucopia legal complaint, regarding Aurora Organic Dairy, operator of five massive factory dairies and the leading supplier of private-label milk in the nation (Wal-Mart, Costco, Target, etc.). In the Aurora case, the USDA's investigators found 14 "willful" violations of the federal law governing organics. However, the $100 million enterprise was allowed to continue in business and was not fined for the organic improprieties found by investigators.
"It must pay to have powerful friends in Washington, DC!,” said Dave Minar, a long-time organic dairyman milking 150 cows near New Prague, Minnesota. "The USDA has ignored well-documented concerns about the propriety of these factory-farms for years, allowing large corporate agribusiness to take over a majority of the organic dairy business. This places ethical families like mine at a distinct competitive disadvantage."
The Cornucopia Institute filed their legal complaint against the Dean/Horizon dairy, operating in desert-like conditions in Idaho after being invited to inspect the farm. Cornucopia found that from 2002-2006, like the Aurora operations, Horizon's milk cows lacked access to any meaningful amount of pasture, as the law requires.
"Prior to our visit in 2006, Dean Foods quickly planted a crop of oats, not generally recognized as having value for grazing animals, so they could have something green on the ground surrounding their massive barns and feedlots," said Kastel. "By the time we were there the mature, 2 foot tall oats were unpalatable by the animals and did not meet the legal definition of pasture."
Within two weeks of their visit, Cornucopia supplied additional photographic evidence to the USDA illustrating that the oats had been mechanically harvested and all that was left surrounding the Dean/Horizon milking facility was the 3/4" stubble and residue of the old crop.
"Based on the evidence collected, Dean Foods was clearly not operating a grass-based dairy," stated Dick Parrott, a Twin Falls, ID organic livestock producer. "It costs more money, and is more labor intensive, to produce truly organic milk where the cows are not in confinement. The USDA's ruling appears to be a grave injustice to the 1600 or so hard-working farm families who are rightly respected by organic consumers."
The lack of enforcement action by the USDA in the Aurora matter has led to at least six class-action lawsuits around the country, representing consumers in over 30 states, filed against Aurora. The legal actions claim that organic milk drinkers were defrauded by the corporation's labeling milk as organic that did not meet organic standards.
"There is a higher authority in this country than the USDA in these matters — the organic consumer. And they are now making their voices heard," said Kastel.
Cornucopia has waged a long-term marketplace battle with both Dean Foods and Aurora. Their comprehensive report on the controversy, and scorecard rating all organic milk brands (www.cornucopia.org) has cost the companies significant market share.
"Organic consumers feel betrayed by large corporate players trying to pass off milk from factory-farms as being ecologically sustainable or meeting their widely-held views concerning humane animal husbandry," said Ronnie Cummins director of the Organic Consumers Association. "Besides for the question of their legality, these factory-farms do not meet the ‘spirit’ of the organic law and no matter how much money Dean and Aurora spend on their greenwashing campaigns, they are unlikely to succeed in the long run."
The Cornucopia Institute has announced its intention to seek a judicial review, by filing a federal lawsuit, challenging the USDA's lack of enforcement and its abrogating the mandate received from Congress to protect the integrity of organic commerce.
"The USDA and the corporate players they are protecting have opened up a can of worms, and let me tell you these worms were not raised organically," Kastel stated. Cornucopia stated they have already received inquiries from Congressional leadership in both parties that are interested in staging both hearings and requesting a thorough GAO study of this controversy.
"The USDA's lack of enforcement illustrates that the concerns of many in the organic community – that the corporate-friendly USDA would betray organic ideals – might have been well-taken," lamented Kastel. "However, too many good people have spent too many years building the organic label into something that has true economic value. I'll be damned if we just hand this over to corporate exploiters without a fight."
Cornucopia emphasizes that based on their in-depth research 90% of all name-brand organic dairy products are produced with respect for both the letter and spirit of the organic law.
Wednesday, October 31, 2007
Healthy "FoodTees" Are on the Menu
Clean. Fresh. Real. Invigorating. These are words to live by. They describe the company we keep, the work we do, and the life we aim to lead. They should also describe the food we eat and the clothes we wear! Whether you love your fruits and veggies, or are fed-up and ready to tell someone, you can express it with a new FoodTee by DietDetective.com!
FoodTees are a great look for a healthy life--the images speak for themselves. The first series offers 8 designs for shirts (long, short sleeve and/or organic cotton), aprons, and totes. There are 18 more designs coming in the next two weeks. FoodTees are available for Women, Men, Children, Toddlers and Babies. All FoodTees include FREE SHIPPING (international orders excluded) and prices range from $20 - $29 depending on the type of shirt. These wearable food products are available at www.FoodTee.com or www.DietDetective.com/tshirts. FoodTees make great gifts for all types of people from foodies to gym rats to hipsters
DietDetective.com donates a portion of the profits of FoodTees to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
DietDetective.com FoodTees are a compilation of our beliefs about food, nutrition, lifestyle and health. They represent the culmination of our company values and our mission. DietDetective.com offers thousands of original articles, bloggers, health tools, quizzes, interviews with leading health experts and celebrities, Calorie Bargains (food, beverage, health products and health service reviews), a detailed food nutrient search engine with more than 10,000 foods, podcasts, a nutrition and weight-loss program and a thriving on-line community.
FoodTees are a great look for a healthy life--the images speak for themselves. The first series offers 8 designs for shirts (long, short sleeve and/or organic cotton), aprons, and totes. There are 18 more designs coming in the next two weeks. FoodTees are available for Women, Men, Children, Toddlers and Babies. All FoodTees include FREE SHIPPING (international orders excluded) and prices range from $20 - $29 depending on the type of shirt. These wearable food products are available at www.FoodTee.com or www.DietDetective.com/tshirts. FoodTees make great gifts for all types of people from foodies to gym rats to hipsters
DietDetective.com donates a portion of the profits of FoodTees to: The Food Studies Institute, who is devoted to changing the health destinies of children through proper nutrition and education, Two Angry Moms, who are fighting for the health of America’s kids, and Better School Food, working with local communities to improve meals and increase awareness of the connection between good food, good health and a student's ability to learn effectively.
DietDetective.com FoodTees are a compilation of our beliefs about food, nutrition, lifestyle and health. They represent the culmination of our company values and our mission. DietDetective.com offers thousands of original articles, bloggers, health tools, quizzes, interviews with leading health experts and celebrities, Calorie Bargains (food, beverage, health products and health service reviews), a detailed food nutrient search engine with more than 10,000 foods, podcasts, a nutrition and weight-loss program and a thriving on-line community.
UNCORKED - now on DVD
The demographic of Americans who now consume wine on a regular basis is diversifying and growing at an incremental rate and by 2008, the US is projected to be the largest wine-consuming nation in the world. There are still, however, an enormous number of consumers who are hesitant, even scared, due to the intimidation that sets in upon opening a wine list or walking down the wine aisle at the market. Uncorked! Wine Made Simple, a new series now available on DVD, not only provides the essential knowledge necessary to select and appreciate wine, but does so in an entertaining, unpretentious and easy to watch medium that can be viewed in less than three hours.
Viewers of Uncorked!, which aired nationally on public television, are given virtual one-on-one access to a celebrity tour-guide with a unique ability to due justice to wine’s integrity, history and complexity while making it universally appealing and simple to grasp. Culinary expert, Ted Allen, has been taking the guesswork and the intimidation out of cooking and wine for more than a decade, initially as a journalist and more recently as a top national television personality, he now lends these talents to Uncorked!.
“People still seem to think that they aren’t good enough to enjoy wine or think that it takes years of education to be able to simply pick a bottle off the shelf,” says Allen. “This simply isn’t the case and Uncorked! helps take away the intimidation and mystery behind something that everyone should be able to enjoy.”
Uncorked! starts by sharing wine essentials ranging from terminology, production and tasting methods, debunking common myths in the process. Once viewers have been oriented, subsequent episodes include tours through California wine country and key regions of France and provide interesting facts that will impress and enlighten even those who think they know it all. Later episodes feature winery tours, informative interviews with winemakers, stops at noted wine festivals and more.
One element that makes the series unique is the vast range of personalities that viewers are introduced to. From Gina Gallo, wine maker for Gallo Wines and granddaughter of Julio Gallo to George Taber, who originally broke the news of the infamous Paris tasting of 1976 for Time magazine – viewers of Uncorked! get firsthand information from those who have lived in the crux of wine culture for decades. In episode one, we meet Lettie Teague, executive wine editor for Food & Wine magazine who shares the story of how she took a friend and colleague from utter wine intimidation to full proficiency. The friend is non-other than Peter Travers, senior editor and film critic for Rolling Stone magazine. Other key personalities throughout the series include writers, culinary experts, vineyard owners and perhaps most importantly, regular, everyday people who love wine.
Uncorked! Wine Made Simple is available in major retailers nationwide beginning this fall. The set consists of three DVDs with two, 30-minute episodes on each. Beyond the six episodes, the set includes fifteen intriguing and unique bonus features ranging from cooking demonstrations and wine pairings to maps and information on the use of wine as an anti-aging tool.
For up-to-date information about Uncorked!, visit the series’ blog at liveuncorked.typepad.com.
# # #
Ted Allen is devoted to making good wine and delicious food accessible to everyone. On the Emmy® Award-winning NBC/Bravo hit Queer Eye, he helped guests and viewers sharpen their cooking and entertaining skills. He is the author of The Food You Want to Eat: 100 Smart, Simple Recipes, a cookbook for beginners that features easy, all-natural recipes. Ted also serves as the spokesman for Robert Mondavi Private Selection wines, is a contributing editor for Esquire Magazine and is a regular judge on Bravo's Top Chef and the Food Network's Iron Chef.
Viewers of Uncorked!, which aired nationally on public television, are given virtual one-on-one access to a celebrity tour-guide with a unique ability to due justice to wine’s integrity, history and complexity while making it universally appealing and simple to grasp. Culinary expert, Ted Allen, has been taking the guesswork and the intimidation out of cooking and wine for more than a decade, initially as a journalist and more recently as a top national television personality, he now lends these talents to Uncorked!.
“People still seem to think that they aren’t good enough to enjoy wine or think that it takes years of education to be able to simply pick a bottle off the shelf,” says Allen. “This simply isn’t the case and Uncorked! helps take away the intimidation and mystery behind something that everyone should be able to enjoy.”
Uncorked! starts by sharing wine essentials ranging from terminology, production and tasting methods, debunking common myths in the process. Once viewers have been oriented, subsequent episodes include tours through California wine country and key regions of France and provide interesting facts that will impress and enlighten even those who think they know it all. Later episodes feature winery tours, informative interviews with winemakers, stops at noted wine festivals and more.
One element that makes the series unique is the vast range of personalities that viewers are introduced to. From Gina Gallo, wine maker for Gallo Wines and granddaughter of Julio Gallo to George Taber, who originally broke the news of the infamous Paris tasting of 1976 for Time magazine – viewers of Uncorked! get firsthand information from those who have lived in the crux of wine culture for decades. In episode one, we meet Lettie Teague, executive wine editor for Food & Wine magazine who shares the story of how she took a friend and colleague from utter wine intimidation to full proficiency. The friend is non-other than Peter Travers, senior editor and film critic for Rolling Stone magazine. Other key personalities throughout the series include writers, culinary experts, vineyard owners and perhaps most importantly, regular, everyday people who love wine.
Uncorked! Wine Made Simple is available in major retailers nationwide beginning this fall. The set consists of three DVDs with two, 30-minute episodes on each. Beyond the six episodes, the set includes fifteen intriguing and unique bonus features ranging from cooking demonstrations and wine pairings to maps and information on the use of wine as an anti-aging tool.
For up-to-date information about Uncorked!, visit the series’ blog at liveuncorked.typepad.com.
# # #
Ted Allen is devoted to making good wine and delicious food accessible to everyone. On the Emmy® Award-winning NBC/Bravo hit Queer Eye, he helped guests and viewers sharpen their cooking and entertaining skills. He is the author of The Food You Want to Eat: 100 Smart, Simple Recipes, a cookbook for beginners that features easy, all-natural recipes. Ted also serves as the spokesman for Robert Mondavi Private Selection wines, is a contributing editor for Esquire Magazine and is a regular judge on Bravo's Top Chef and the Food Network's Iron Chef.
Slow cooking in a fast world recipes
Tasty Slow Cooked Sweet Potatoes and Heart Healthy Lentil Soup will make you feel good inside
Who has time to cook healthy these days? Slow cooking expert JoAnn Rachor says that it’s easy to make good, healthy food quickly using slow cookers as long as you learn a few simple tricks.
JoAnn Rachor is an expert at slow cookers. She likely knows more about slow cookers than anyone you’ll ever meet. Happily, she shares her knowledge with the rest of us along with a host of the tricks of the trade she developed for her book Fast Cooking in a Slow Cooker Every Day of the Year.
Here are her heart warming recipes for Maple Almond Sweet Potatoes and Lentil Vegetable Soup.
Maple Almond Sweet Potatoes
6 cups peeled, sweet potatoes or yams, cut into ½x1" pieces
1/2 cup water
1/3 cup crushed pineapple
3 tablespoons pure maple syrup
3/4 teaspoon salt
1/4 cup sliced, slivered, or chopped almonds
1 1/2 teaspoons vanilla
This recipe may be prepared in a slow cooker that is 2 1/2-7 quarts in size. Stir together all of the ingredients into the cooker except the almonds and vanilla. Cook until the potatoes are soft. Mash the potatoes and stir in the almonds and vanilla. This is delicious even if you do not have the almonds.
On low the recipe will take 3 3/4-5 hours to cook.
(An “average cooker” will take 4 1/2-5 hours; a “fast cooker” will take 4-4 1/2 hours; an “extra fast cooker” will take 3 3/4-4 1/4 hours.)
On high it will take 2-2 3/4 hours to cook.
(An “average cooker” will take 2 1/2-2 3/4 hours; a “fast cooker” will take 2 1/4-2 1/2 hours; an “extra fast cooker” will take 2-2 1/4 hours.)
Yield: 4 cups
Tips
-The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
-The potatoes may be prepared ahead of time and refrigerated in a plastic bag until ready to cook.
-The recipe may be cut in half and prepared in cooker that is 2-4 quarts in size.
Lentil Vegetable Soup
2 1/2 cups water
1 cup chopped, shredded or sliced carrots
1 cup peeled potatoes, cut in small, bite size pieces
3/4 cup rinsed and drained lentils
1/2 cup chopped onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon salt
14.5 oz. can diced canned tomatoes
⅓ cup tomato paste
2 cloves minced garlic
This recipe may be prepared in a slow cooker that is between 2 1/2-4 1/2 quarts in size. Stir together all of the ingredients into the cooker except the tomatoes, tomato paste and garlic. Cook until the lentils are soft. Stir in the remaining ingredients. Turn off the cooker and let sit 5 minutes. Ready to serve. You may add a small amount of water if the soup is too thick
On low the recipe will take 4-8 hours to cook.
(An “average cooker” will take 7 1/2-8 hours; a “fast cooker” will take 5-5 1/2 hours; an “extra fast cooker” will take 4-4 1/2 hours.)
On high the recipe will take 2 1/2-4 hours to cook.
(An “average cooker” will take 3 1/2-4 hours; a “fast cooker” will take 3-3 1/2 hours; an “extra fast cooker” will take 2 1/2-3 hours.)
Yield: 6 1/2 cups
Tips
-The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
-The recipe may be doubled and prepared in a cooker that is between 4 1/2-7 quarts in size.
About ‘Fast Cooking in a Slow Cooker’ by JoAnn Rachor
A few years ago JoAnn Rachor decided to do research on slow cookers.
First she bought and tested 25 slow cookers. To determine how they really operated, she monitored how long they took to cook one pound of navy beans. Her research showed that even when cooking on low, all slow cookers don’t take the same length of time to cook. She divided them into three categories.
The “average” slow cookers took 9-9 1/2 hours and required 5 cups of water to cook a pound of navy beans. The “fast” slow cookers took 8-8 1/2 hours and needed 5 1/2 cups of water, and the “extra fast” slow cookers took 6 1/2-7 hours and needed 5 1/2 cups of water. This is the simple test she recommends others do with their slow cookers.
With this information the recipes in her book can be prepared with ease knowing how to make great meals that promise to be ready when you are!
And then, to really make sure your meal is perfectly done when you get home from work you may want to use a lamp appliance timer plugged into the cooker, so that the electricity goes on at just the right time during the day so that your meal is perfectly cooked when you get home from work and are ready to eat.
“Slow cookers can really help a busy family eat healthy, good tasting and wholesome food,” she says. It’s a great way to make sure you have a good meal waiting for you and the family when everyone gets home.
Her book contains a collection of recipes that are low in fat and cholesterol free.
Fast Cooking in a Slow Cooker Every Day of the Year is a new type of cookbook. It has many recipes never before dreamed of doing in a slow cooker. It contains 300 completely tested low fat, cholesterol-free recipes and 40 full color photographs. The recipes have been designed to fit most any size cooker.
JoAnn Rachor is also author of Of These Ye May Freely Eat, which has sold over 150,000 copies. She is a contributing author of The Country Life Vegetarian Cookbook and her articles on cooking have been published in the Journal of Health and Healing. She has been teaching cooking classes for more than 30 years.
Fast Cooking in a Slow Cooker Every Day of the Year
By JoAnn Rachor
Tips for adapting favorite recipes. Time saving tips. Meat & dairy-free. Wide range of tips and techniques for successful results. Wire binding, 8½x11, 144 pages. ISBN 978-1-878726-26-1 $14.95
Who has time to cook healthy these days? Slow cooking expert JoAnn Rachor says that it’s easy to make good, healthy food quickly using slow cookers as long as you learn a few simple tricks.
JoAnn Rachor is an expert at slow cookers. She likely knows more about slow cookers than anyone you’ll ever meet. Happily, she shares her knowledge with the rest of us along with a host of the tricks of the trade she developed for her book Fast Cooking in a Slow Cooker Every Day of the Year.
Here are her heart warming recipes for Maple Almond Sweet Potatoes and Lentil Vegetable Soup.
Maple Almond Sweet Potatoes
6 cups peeled, sweet potatoes or yams, cut into ½x1" pieces
1/2 cup water
1/3 cup crushed pineapple
3 tablespoons pure maple syrup
3/4 teaspoon salt
1/4 cup sliced, slivered, or chopped almonds
1 1/2 teaspoons vanilla
This recipe may be prepared in a slow cooker that is 2 1/2-7 quarts in size. Stir together all of the ingredients into the cooker except the almonds and vanilla. Cook until the potatoes are soft. Mash the potatoes and stir in the almonds and vanilla. This is delicious even if you do not have the almonds.
On low the recipe will take 3 3/4-5 hours to cook.
(An “average cooker” will take 4 1/2-5 hours; a “fast cooker” will take 4-4 1/2 hours; an “extra fast cooker” will take 3 3/4-4 1/4 hours.)
On high it will take 2-2 3/4 hours to cook.
(An “average cooker” will take 2 1/2-2 3/4 hours; a “fast cooker” will take 2 1/4-2 1/2 hours; an “extra fast cooker” will take 2-2 1/4 hours.)
Yield: 4 cups
Tips
-The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
-The potatoes may be prepared ahead of time and refrigerated in a plastic bag until ready to cook.
-The recipe may be cut in half and prepared in cooker that is 2-4 quarts in size.
Lentil Vegetable Soup
2 1/2 cups water
1 cup chopped, shredded or sliced carrots
1 cup peeled potatoes, cut in small, bite size pieces
3/4 cup rinsed and drained lentils
1/2 cup chopped onion
1/2 cup chopped celery
2 bay leaves
1 teaspoon salt
14.5 oz. can diced canned tomatoes
⅓ cup tomato paste
2 cloves minced garlic
This recipe may be prepared in a slow cooker that is between 2 1/2-4 1/2 quarts in size. Stir together all of the ingredients into the cooker except the tomatoes, tomato paste and garlic. Cook until the lentils are soft. Stir in the remaining ingredients. Turn off the cooker and let sit 5 minutes. Ready to serve. You may add a small amount of water if the soup is too thick
On low the recipe will take 4-8 hours to cook.
(An “average cooker” will take 7 1/2-8 hours; a “fast cooker” will take 5-5 1/2 hours; an “extra fast cooker” will take 4-4 1/2 hours.)
On high the recipe will take 2 1/2-4 hours to cook.
(An “average cooker” will take 3 1/2-4 hours; a “fast cooker” will take 3-3 1/2 hours; an “extra fast cooker” will take 2 1/2-3 hours.)
Yield: 6 1/2 cups
Tips
-The cooker may be plugged into a lamp/appliance timer to begin cooking up to 6 hours later.
-The recipe may be doubled and prepared in a cooker that is between 4 1/2-7 quarts in size.
About ‘Fast Cooking in a Slow Cooker’ by JoAnn Rachor
A few years ago JoAnn Rachor decided to do research on slow cookers.
First she bought and tested 25 slow cookers. To determine how they really operated, she monitored how long they took to cook one pound of navy beans. Her research showed that even when cooking on low, all slow cookers don’t take the same length of time to cook. She divided them into three categories.
The “average” slow cookers took 9-9 1/2 hours and required 5 cups of water to cook a pound of navy beans. The “fast” slow cookers took 8-8 1/2 hours and needed 5 1/2 cups of water, and the “extra fast” slow cookers took 6 1/2-7 hours and needed 5 1/2 cups of water. This is the simple test she recommends others do with their slow cookers.
With this information the recipes in her book can be prepared with ease knowing how to make great meals that promise to be ready when you are!
And then, to really make sure your meal is perfectly done when you get home from work you may want to use a lamp appliance timer plugged into the cooker, so that the electricity goes on at just the right time during the day so that your meal is perfectly cooked when you get home from work and are ready to eat.
“Slow cookers can really help a busy family eat healthy, good tasting and wholesome food,” she says. It’s a great way to make sure you have a good meal waiting for you and the family when everyone gets home.
Her book contains a collection of recipes that are low in fat and cholesterol free.
Fast Cooking in a Slow Cooker Every Day of the Year is a new type of cookbook. It has many recipes never before dreamed of doing in a slow cooker. It contains 300 completely tested low fat, cholesterol-free recipes and 40 full color photographs. The recipes have been designed to fit most any size cooker.
JoAnn Rachor is also author of Of These Ye May Freely Eat, which has sold over 150,000 copies. She is a contributing author of The Country Life Vegetarian Cookbook and her articles on cooking have been published in the Journal of Health and Healing. She has been teaching cooking classes for more than 30 years.
Fast Cooking in a Slow Cooker Every Day of the Year
By JoAnn Rachor
Tips for adapting favorite recipes. Time saving tips. Meat & dairy-free. Wide range of tips and techniques for successful results. Wire binding, 8½x11, 144 pages. ISBN 978-1-878726-26-1 $14.95
Tuesday, October 30, 2007
"Whey" Better Approach to Coffee
If you can't start your day without a cup of joe, you're
not alone.
Americans are the largest consumers of coffee, spending nearly $12 billion in
2006 (up from $8 billion in 2001). Coffee giant, Starbucks, recently raised
the price of its coffee drinks by 9 cents, and those who have embraced
the "coffee culture" begrudgingly still pay the price for a luxury latte
Coffee drinks may be popular but are they healthy or a health risk? Although
caffeinated products usually get a bad rap when it comes to wellness,
thousands of scientific papers have been published showing evidence that
coffee may have some unique health benefits.
But the real downside to "luxury" coffee beverages, besides the high price, is
all the added calories and fat.
Bolthouse Farms has developed a "whey" better approach to coffee that
gives you a protein boost. Their Perfectly Protein line of beverages provides
coffee connoisseurs with the choice of Mocha Cappuccino or Hazelnut Latte,
which contains 10 grams of whey protein per 8-ounce serving.
If you're more into tea than coffee and less interested in caffeine, Bolthouse
offers a Vanilla Chai Tea that is nearly caffeine-free and contains 10 grams of
soy protein per 8-ounce serving. Both of these whey- and soy-protein based
drinks provide a boost of seven or more vitamins and minerals in each serving,
and are considered a complete protein.
The Perfectly Protein drinks are all-natural, contain no preservatives and are
lower in calories and fat compared to their iced coffee counterparts without a
compromise in taste. The drinks have a fresh, rich and creamy flavor. The
bottles are marked with a freshness date and can be found in the produce
section of major grocery store chains and health food stores across the
country ($2.49 for a 15.2-ounce bottle, $3.99 for a 33.8-ounce bottle). For
store locations, go to: http://www.bolthouse.com.
Side Bar:
PROTEIN AND CAFFEINE PACK A POWERFUL PUNCH
Good news for coffee lovers: caffeine is not as bad as you may fear. Recent
studies show that caffeine does have its benefits, but combine that with the
right protein in the morning and you could be off to a really good start:
Caffeinated coffee may temporarily sharpen your memory and focus.
Whey protein helps build lean muscles and can help suppress the appetite
A burst of caffeine before a workout can give you a slight edge and has been
shown to improve athletic performance.
The Food & Drug Administration recommends eating 25 grams of soy protein
every day as part of a diet low in saturated fat and cholesterol to reduce the
risk of heart disease.
Habitual coffee consumption is associated with substantially lower risk of
Type 2 diabetes.
Bolthouse Farms Perfectly Protein contains 10 grams of soy or whey protein in
all three of its coffee and tea beverages. (http://www.bolthouse.com).
not alone.
Americans are the largest consumers of coffee, spending nearly $12 billion in
2006 (up from $8 billion in 2001). Coffee giant, Starbucks, recently raised
the price of its coffee drinks by 9 cents, and those who have embraced
the "coffee culture" begrudgingly still pay the price for a luxury latte
Coffee drinks may be popular but are they healthy or a health risk? Although
caffeinated products usually get a bad rap when it comes to wellness,
thousands of scientific papers have been published showing evidence that
coffee may have some unique health benefits.
But the real downside to "luxury" coffee beverages, besides the high price, is
all the added calories and fat.
Bolthouse Farms has developed a "whey" better approach to coffee that
gives you a protein boost. Their Perfectly Protein line of beverages provides
coffee connoisseurs with the choice of Mocha Cappuccino or Hazelnut Latte,
which contains 10 grams of whey protein per 8-ounce serving.
If you're more into tea than coffee and less interested in caffeine, Bolthouse
offers a Vanilla Chai Tea that is nearly caffeine-free and contains 10 grams of
soy protein per 8-ounce serving. Both of these whey- and soy-protein based
drinks provide a boost of seven or more vitamins and minerals in each serving,
and are considered a complete protein.
The Perfectly Protein drinks are all-natural, contain no preservatives and are
lower in calories and fat compared to their iced coffee counterparts without a
compromise in taste. The drinks have a fresh, rich and creamy flavor. The
bottles are marked with a freshness date and can be found in the produce
section of major grocery store chains and health food stores across the
country ($2.49 for a 15.2-ounce bottle, $3.99 for a 33.8-ounce bottle). For
store locations, go to: http://www.bolthouse.com.
Side Bar:
PROTEIN AND CAFFEINE PACK A POWERFUL PUNCH
Good news for coffee lovers: caffeine is not as bad as you may fear. Recent
studies show that caffeine does have its benefits, but combine that with the
right protein in the morning and you could be off to a really good start:
Caffeinated coffee may temporarily sharpen your memory and focus.
Whey protein helps build lean muscles and can help suppress the appetite
A burst of caffeine before a workout can give you a slight edge and has been
shown to improve athletic performance.
The Food & Drug Administration recommends eating 25 grams of soy protein
every day as part of a diet low in saturated fat and cholesterol to reduce the
risk of heart disease.
Habitual coffee consumption is associated with substantially lower risk of
Type 2 diabetes.
Bolthouse Farms Perfectly Protein contains 10 grams of soy or whey protein in
all three of its coffee and tea beverages. (http://www.bolthouse.com).
Halloween/Fair Trade Chocolate - 'Reverse Trick or Treating' Push to Educate North American Consumers
Thousands of children in over 250 cities in the U.S. and Canada are participating this week in “reverse trick or treating,” giving away tens of thousands of samples of Fair Trade Certified™ dark chocolate. The effort across North America is designed to call attention to the persistent problems of chronic poverty in cocoa-growing communities, abysmal working conditions, and the use of exploited child labor in Africa’s Ivory Coast – which produces 40 percent of the world’s cocoa.
To make arrangements to cover children as they “they reverse trick or treat” in cities across North America, contact: Yochi Zakai, Co-op America, 202-872-5302 and yochi@coopamerica.org.
The “Reverse Trick or Treating” program has joined human and labor rights groups, such as Co-op America, Global Exchange and the International Labor Rights Fund to raise awareness with children and grownups about Fair Trade Certified chocolate as a solution to poverty and labor abuses in the cocoa industry. The Reverse Trick-or-Treat campaign is an initiative of Global Exchange and run by Co-op America, both leaders in promoting Fair Trade business and products. Co-op America’s mission is to harness economic power—the strength of consumers, investors, businesses, and the marketplace—and create a socially just and environmentally sustainable society.
The Fair Trade Chocolate that will be handed out is provided by Equal Exchange, a full service provider of high quality, organic coffee, tea, cocoa, chocolate and healthy snacks to grocery stores, restaurants and places of worship nationwide. Fully 100 percent of Equal Exchange products are fairly traded, benefiting over 40 small farmer co-operatives in 16 countries around the world. In keeping with its Fair Trade mission Equal Exchange is a worker co-operative, owned and democratically controlled by its employees.
For more information, visit http://www.reversetrickortreating.org on the Web.
CONTACTS: Yochi Zakai, Co-op America, 202-872-5302 and yochi@coopamerica.org.
BACKGROUND:
US consumers eat 2.8 billion pounds of chocolate annually, representing nearly half the world’s supply. The International Institute for Tropical Agriculture for USAID has estimated that 284,000 children work in abusive child labor conditions on cocoa farms in West Africa, the world’s largest cocoa producer, and that 64% of those children are under 14 years old. Through the 2001 Harkin-Engel Protocol, politicians and advocacy groups have pressured chocolate companies to identify and eliminate any usage of child labor in the growing and processing of cocoa beans. The cocoa industry however has not met the substantive benchmarks for eradicating abusive child labor or improving conditions on cocoa farms, despite repeated promises. A recently conducted study, commissioned by the U.S. Dept. of Labor, details how little progress the industry has made towards these goals. The study will be released the week after Halloween.
To make arrangements to cover children as they “they reverse trick or treat” in cities across North America, contact: Yochi Zakai, Co-op America, 202-872-5302 and yochi@coopamerica.org.
The “Reverse Trick or Treating” program has joined human and labor rights groups, such as Co-op America, Global Exchange and the International Labor Rights Fund to raise awareness with children and grownups about Fair Trade Certified chocolate as a solution to poverty and labor abuses in the cocoa industry. The Reverse Trick-or-Treat campaign is an initiative of Global Exchange and run by Co-op America, both leaders in promoting Fair Trade business and products. Co-op America’s mission is to harness economic power—the strength of consumers, investors, businesses, and the marketplace—and create a socially just and environmentally sustainable society.
The Fair Trade Chocolate that will be handed out is provided by Equal Exchange, a full service provider of high quality, organic coffee, tea, cocoa, chocolate and healthy snacks to grocery stores, restaurants and places of worship nationwide. Fully 100 percent of Equal Exchange products are fairly traded, benefiting over 40 small farmer co-operatives in 16 countries around the world. In keeping with its Fair Trade mission Equal Exchange is a worker co-operative, owned and democratically controlled by its employees.
For more information, visit http://www.reversetrickortreating.org on the Web.
CONTACTS: Yochi Zakai, Co-op America, 202-872-5302 and yochi@coopamerica.org.
BACKGROUND:
US consumers eat 2.8 billion pounds of chocolate annually, representing nearly half the world’s supply. The International Institute for Tropical Agriculture for USAID has estimated that 284,000 children work in abusive child labor conditions on cocoa farms in West Africa, the world’s largest cocoa producer, and that 64% of those children are under 14 years old. Through the 2001 Harkin-Engel Protocol, politicians and advocacy groups have pressured chocolate companies to identify and eliminate any usage of child labor in the growing and processing of cocoa beans. The cocoa industry however has not met the substantive benchmarks for eradicating abusive child labor or improving conditions on cocoa farms, despite repeated promises. A recently conducted study, commissioned by the U.S. Dept. of Labor, details how little progress the industry has made towards these goals. The study will be released the week after Halloween.
Take care of your body naturally with herbal recipes
Just about everyone these days would love to know more about how to relieve stress, improve health, and prevent or even treat common ailments naturally without conventional drugs.
Mendocino, California based herbalist Karin C. Uphoff has published Botanical Body Care: Herbs and Healing for Your Whole Body.
This entertaining and enlightening book brings together the state-of-the-art in information and understanding about health and healing and herbal medicine. The book contains a wealth of knowledge on using herbs to treat basic problems holistically, with diet, well-established herbal formulas, and lifestyle changes, plus cleanses to revitalize each system of your body.
This easy-to-use handbook contains 84 herbal recipes and is written in a reader friendly format.
Immuni-Tea recipe
Note: a part is a proportion for creating the mix, for instance; 1 part can equal 1 teaspoon.
2 parts each: Echinacea leaf/flower and boneset
1 part each; elderberry, elder flower, chrysanthemum flower, calendula, hibiscus, and red raspberry leaf
1 part each: thyme, oregano, anise seed
1 part licorice root
Steep 1 heaping teaspoon of Immunity Tea mix in one cup of hot water, covered, for 10-15 minutes. Make a pot (4 cup quantity) and steep for 2 to 4 hours for a strong infusion.
Ms. Uphoff holds a bachelor of science from Oregon State University and a master’s degree in zoology from Arizona State University. She has worked as a wildlife ecologist, animal behavior researcher, teacher and environmental consultant. She earned HER diploma in herbal medicine and natural healing the UK. She is a practicing herbalist, teacher and nutritional consultant who presently resides in Mendocino, California.
Botanical Body Care:
Herbs and Healing for Your Whole Body
By Karin C. Uphoff
List $18.95
Paperback 259 pages
Published by Cypress House www.CypressHouse.com
ISBN-10: 1879384671 ISBN-13: 978-1879384675
Available at bookstores nationwide and online.
For more information visit http://rainbowconnection.net
What People Are Saying
“An insightful, articulate, literate and eminently usable book! Karin seamlessly integrates her perspective on how the body works with herbal and lifestyle insights, making this one of the best expressions of the cleanse-based herbalism I have read. Botanical Body Care is a perfect blend of the practical and inspirational - a welcome addition to the library of all concerned with holistic health care. “
David Hoffmann, Herbalist and author of The Complete Illustrated Holistic Herbal
“I am especially impressed with the balance of this book: the diet and herbal suggestions, recipes, quotations, and especially the physiology, come together to create a holistic offering that fills a gap in the available herbal/health books.”
Donna d'Terra Herbalist, teacher and founder of the Herbalist Mentoring Network of Mendocino County
“I found this book useful throughout, filled with excellent formulas and therapies for each body system, and helpful suggestions for maintaining health and well-being. Written with clarity, intelligence, and a healthy dose of spirit, Botanical Body Care is an exceptional tool for herbalists, students, and healthcare professionals interested in a more profound understanding of how herbs work in the body.”
Rosemary Gladstar, Herbalist, and author of Herbal Healing for Women and The Gladstar Family Herbal
“This easy-to-use book describes how to treat basic problems with well-established herbal formulas…. The simple yet profound approach offers time-tested methods grounded in knowledge of how our bodies work. I highly recommend it, both to beginners and experts.”
Matthew Wood, AHG, MSc., author of The Practice of Traditional Western Herbalism
Mendocino, California based herbalist Karin C. Uphoff has published Botanical Body Care: Herbs and Healing for Your Whole Body.
This entertaining and enlightening book brings together the state-of-the-art in information and understanding about health and healing and herbal medicine. The book contains a wealth of knowledge on using herbs to treat basic problems holistically, with diet, well-established herbal formulas, and lifestyle changes, plus cleanses to revitalize each system of your body.
This easy-to-use handbook contains 84 herbal recipes and is written in a reader friendly format.
Immuni-Tea recipe
Note: a part is a proportion for creating the mix, for instance; 1 part can equal 1 teaspoon.
2 parts each: Echinacea leaf/flower and boneset
1 part each; elderberry, elder flower, chrysanthemum flower, calendula, hibiscus, and red raspberry leaf
1 part each: thyme, oregano, anise seed
1 part licorice root
Steep 1 heaping teaspoon of Immunity Tea mix in one cup of hot water, covered, for 10-15 minutes. Make a pot (4 cup quantity) and steep for 2 to 4 hours for a strong infusion.
Ms. Uphoff holds a bachelor of science from Oregon State University and a master’s degree in zoology from Arizona State University. She has worked as a wildlife ecologist, animal behavior researcher, teacher and environmental consultant. She earned HER diploma in herbal medicine and natural healing the UK. She is a practicing herbalist, teacher and nutritional consultant who presently resides in Mendocino, California.
Botanical Body Care:
Herbs and Healing for Your Whole Body
By Karin C. Uphoff
List $18.95
Paperback 259 pages
Published by Cypress House www.CypressHouse.com
ISBN-10: 1879384671 ISBN-13: 978-1879384675
Available at bookstores nationwide and online.
For more information visit http://rainbowconnection.net
What People Are Saying
“An insightful, articulate, literate and eminently usable book! Karin seamlessly integrates her perspective on how the body works with herbal and lifestyle insights, making this one of the best expressions of the cleanse-based herbalism I have read. Botanical Body Care is a perfect blend of the practical and inspirational - a welcome addition to the library of all concerned with holistic health care. “
David Hoffmann, Herbalist and author of The Complete Illustrated Holistic Herbal
“I am especially impressed with the balance of this book: the diet and herbal suggestions, recipes, quotations, and especially the physiology, come together to create a holistic offering that fills a gap in the available herbal/health books.”
Donna d'Terra Herbalist, teacher and founder of the Herbalist Mentoring Network of Mendocino County
“I found this book useful throughout, filled with excellent formulas and therapies for each body system, and helpful suggestions for maintaining health and well-being. Written with clarity, intelligence, and a healthy dose of spirit, Botanical Body Care is an exceptional tool for herbalists, students, and healthcare professionals interested in a more profound understanding of how herbs work in the body.”
Rosemary Gladstar, Herbalist, and author of Herbal Healing for Women and The Gladstar Family Herbal
“This easy-to-use book describes how to treat basic problems with well-established herbal formulas…. The simple yet profound approach offers time-tested methods grounded in knowledge of how our bodies work. I highly recommend it, both to beginners and experts.”
Matthew Wood, AHG, MSc., author of The Practice of Traditional Western Herbalism
Monday, October 29, 2007
Women Chefs & Restaurateurs Announces New Presiden
Women Chefs & Restaurateurs (WCR) is pleased to announce Maureen Pothier of Johnson & Wales University, as the culinary association’s new president. Pothier succeeds Helene Kennan, who served as president of WCR for the last two years.
A certified executive chef, Pothier came to Johnson & Wales from Bluepoint Oyster Bar & Restaurant in Providence, where she was executive chef and co-owner along with her husband. She has been with Johnson & Wales since 1997 and is responsible for overseeing curriculum, as well as faculty in the Culinary Associates Program and spearheading special projects. She specializes in seafood, food and wine pairing, and menu/recipe development.
"I am honored and humbled to be serving as the next president of this great organization," said Pothier. "I have some very big clogs to fill!" In looking to what's ahead for WCR, Pothier remarked, "In keeping with WCR's vision of connecting the women of food, I hope we can deepen that connection by expanding the diversity of our members and the number of Local Exchanges available to our members."
Pothier holds an M.B.A. in global organizational leadership, a bachelor’s degree in foodservice entrepreneurship and an associate’s degree in culinary arts from Johnson & Wales, as well as chef/teaching diplomas from Madeleine Kamman and the Rhode Island School of Design. She holds an advanced certification from Wine & Spirits Education Trust and she attended Beringer Vineyard's School for American Chefs. Accomplishments include guest chef appearances at the James Beard House and aboard a trans-Atlantic crossing on the QE2.
In addition to Pothier, WCR’s Board of Directors includes: Amy Bawden; Jessica D. Brown, Rocca Kitchen & Bar; Susan C. Cagann, Farella Braun + Martel LLC; Patrice Dionot, L’Academie de Cuisine; Carol Durst; Dawn Edwards, KPBS - Public Broadcasting; Lisa Ekus-Saffer, The Lisa Ekus Group, LLC; Lisa A. Kartzman, American Roland Food Corp.; Helene Kennan, Bon Appétit at the Getty Center; Michelle LeBleu, ARAMARK, Sports and Entertainment; Jamie Leeds, Hank’s Oyster Bar; Laurey Masterton, Laurey’s Catering & Gourmet-to-go; Judy Mattera, Sweet Solutions; Bonnie Moore, The HealthCentral Network; Odessa Piper, Odessa Piper Ltd.; Maria Rodriguez, Vanguard Communications; Karen Trilevsky, FullBloom Baking Co., Inc.; Amy Visco, Ellington’s Restaurant.
WCR was founded in 1993 by eight prominent female chefs and restaurateurs with the mission of promoting the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. Today, WCR's membership includes more than 2,000 professionals who represent all sectors of the industry, from culinary students to restaurant owners.
A certified executive chef, Pothier came to Johnson & Wales from Bluepoint Oyster Bar & Restaurant in Providence, where she was executive chef and co-owner along with her husband. She has been with Johnson & Wales since 1997 and is responsible for overseeing curriculum, as well as faculty in the Culinary Associates Program and spearheading special projects. She specializes in seafood, food and wine pairing, and menu/recipe development.
"I am honored and humbled to be serving as the next president of this great organization," said Pothier. "I have some very big clogs to fill!" In looking to what's ahead for WCR, Pothier remarked, "In keeping with WCR's vision of connecting the women of food, I hope we can deepen that connection by expanding the diversity of our members and the number of Local Exchanges available to our members."
Pothier holds an M.B.A. in global organizational leadership, a bachelor’s degree in foodservice entrepreneurship and an associate’s degree in culinary arts from Johnson & Wales, as well as chef/teaching diplomas from Madeleine Kamman and the Rhode Island School of Design. She holds an advanced certification from Wine & Spirits Education Trust and she attended Beringer Vineyard's School for American Chefs. Accomplishments include guest chef appearances at the James Beard House and aboard a trans-Atlantic crossing on the QE2.
In addition to Pothier, WCR’s Board of Directors includes: Amy Bawden; Jessica D. Brown, Rocca Kitchen & Bar; Susan C. Cagann, Farella Braun + Martel LLC; Patrice Dionot, L’Academie de Cuisine; Carol Durst; Dawn Edwards, KPBS - Public Broadcasting; Lisa Ekus-Saffer, The Lisa Ekus Group, LLC; Lisa A. Kartzman, American Roland Food Corp.; Helene Kennan, Bon Appétit at the Getty Center; Michelle LeBleu, ARAMARK, Sports and Entertainment; Jamie Leeds, Hank’s Oyster Bar; Laurey Masterton, Laurey’s Catering & Gourmet-to-go; Judy Mattera, Sweet Solutions; Bonnie Moore, The HealthCentral Network; Odessa Piper, Odessa Piper Ltd.; Maria Rodriguez, Vanguard Communications; Karen Trilevsky, FullBloom Baking Co., Inc.; Amy Visco, Ellington’s Restaurant.
WCR was founded in 1993 by eight prominent female chefs and restaurateurs with the mission of promoting the education and advancement of women in the restaurant industry and the betterment of the industry as a whole. Today, WCR's membership includes more than 2,000 professionals who represent all sectors of the industry, from culinary students to restaurant owners.
Cooking lessons at the Steenberg Hotel in Cape Town
Guests in the fabulous new Heritage Suites at the Steenberg Hotel & Winery, 20 minutes from the center of Cape Town, in South Africa, have a special treat when they stay for two nights at a rate of $2,600.
The package includes accommodation for two in one of the recently completed 1600+ sq. ft. suites, all meals, and drinks. In addition, they will interact one night with award-winning Chef Garth Almazan who will show them how to prepare a contemporary South African dinner. They will cook alongside the chef in their suite as he discusses the ingredients used and how the African herbs and spices work together to create this unique cuisine. At the same time, the Steenberg wine steward will give them a private wine tasting of the superb Steenberg wines with tips on choosing a South African wine.
The Steenberg is one of South Africa’s most elegant and historic properties and is the oldest wine farm in the country. Its gracious tradition has been merged with the most modern luxuries and the latest in technology in each of its rooms and suites. The property also contains a golf course, spa, two swimming pools, gym, steam room, and beautiful gardens highlighted with sculptures by Eduardo Villa, one of the country’s leading abstract sculptors.
For more information on the Steenberg Hotel and Winery, visit the web site at www.steenberghotel.com or call +27 21-713-2222.
The package includes accommodation for two in one of the recently completed 1600+ sq. ft. suites, all meals, and drinks. In addition, they will interact one night with award-winning Chef Garth Almazan who will show them how to prepare a contemporary South African dinner. They will cook alongside the chef in their suite as he discusses the ingredients used and how the African herbs and spices work together to create this unique cuisine. At the same time, the Steenberg wine steward will give them a private wine tasting of the superb Steenberg wines with tips on choosing a South African wine.
The Steenberg is one of South Africa’s most elegant and historic properties and is the oldest wine farm in the country. Its gracious tradition has been merged with the most modern luxuries and the latest in technology in each of its rooms and suites. The property also contains a golf course, spa, two swimming pools, gym, steam room, and beautiful gardens highlighted with sculptures by Eduardo Villa, one of the country’s leading abstract sculptors.
For more information on the Steenberg Hotel and Winery, visit the web site at www.steenberghotel.com or call +27 21-713-2222.
Shitake Teriyaki Sauce Wins Best in Show at Kosherfest 2007 New Products Competition
Mikee Shitaki Teriyaki, produced by Exotic Sauce Packaging of Farmingdale, New York, emerged as the big winner at the Kosherfest 2007 New Products Competition. The product won both Best in Show and Best New Savory Condiment, Spice, Sauce, Oil, Vinegar or Dressing.
Winners in 15 separate categories of new kosher food products were crowned by a panel of professionals at the offices of Diversified Business Communications, co-producer of Kosherfest, one of its three Cultural Food New York events. Cultural Food New York is the new umbrella brand name for the food and beverage trade exposition that will showcase kosher, Hispanic and Asian foods on November 11-12 at the Jacob K. Javits Convention Center in New York City.
“The judging panel was very impressed by the Mikee product in terms of its taste, high quality and marketability,” said Brian Randall, Group Vice President, Diversified Business Communications, who moderated the judging. “This year was particularly competitive, with a number of exceptional products competing.”
Entries were judged on the basis of such criteria as their newness, quality, taste, salability, and retail price point. The winning products will be displayed at Kosherfest, where the awards will be presented.
In addition, two products from Oxygen Imports of Carteret, NJ won awards. Strawberry Vanilla Fruit Fusion won for Best New Fine Foods from Israel and Tishbi Estate Red Wine Preserves won in the Best New Jam, Preserve or Spread category.
The judging panel consisted of Joseph Plueger, Director of Grocery, DPI-Midwest, Arlington Heights, IL; Marty Stein, Account Manager, Tree of Life, Albany, NY; Yakov Yarmove, Corporate Ethnic Category Manager, SuperValue, Melrose Park, IL; and Nancy Dumais, Marketing Manager, Hannaford Supermarkets, Scarborough, ME.
Here are the winners of the Kosherfest 2007 New Product Competition:
· Best New Cheese or Dairy – Kids Pizza Pouches, Quality Frozen Foods, Brooklyn, NY
· Best New Baked Goods, Breads, Grains or Cereal – Bagle-O’s, Kedem/Bagle-O’s, Bayonne, NJ
· Best New Dessert, Candies, Cookies, or Crackers – Marzipan Sushi, Shabtai Gourmet, Woodmere, NY
· Best New Snack Food – Zesty Veggie Latke Crisps, Thou Shall Snack, Seattle, WA
· Best New Fine Foods from Israel – Strawberry Vanilla Fruit Fusion, Oxygen Imports, Carteret, NJ
· Best New Beverage – Totally Light Energy Rush Berry, 4C Food Corp, Brooklyn, NY
· Best New Savory Condiment, Spice, Sauce, Oil, Vinegar or Dressing – Mikee Shitaki Teriyaki, Exotic Sauce Packaging, Farmingdale, NY
· Best New Pasta, Rice, Bean or Soup – Instant Noodles, D&S Distributing, Los Angeles, CA
· Best New Jam, Preserve or Spread – Tishbi Estate Red Wine Preserves, Oxygen Imports, Carteret, NJ
· Best New Kosher Organic Product – Elite Naturel Honeydew Melon Juice, Elite Naturel/Organic Juice USA, Bohemia, NY
· Best New Foodservice Product – Shofar So Good Apron, Davida Aprons & Logo Programs, Huntington Park, CA
· Best New Packaging/Design – The Exceptional Brownie, The Exceptional Dessert, New York, NY
· Best New Passover Product – Ten Plagues in Pyramid Box, Shulsinger Judaica, Brooklyn, NY
· Best New Wine, Beer or Spirit – Rimon Pomegrante Dessert Wine – 2005, Rimon Winery (Cannonball Wine Co.), Menlo Park, CA
· Best Meats, Seafood or Poultry – Beef Jerky, R.J.’s Kosher Beef Jerky, Los Angeles.
· Best in Show – Mikee Shitaki Teriyaki, Exotic Sauce Packaging, Farmingdale, NY
Diversified Business Communications launched the Cultural Food expos in direct response to the continued surge of ethnic food and beverage, with American consumers spending a reported $1 out of every $7 on ethnic foods. Diversified launched Expo Comida Latina in 2002 which has grown into the largest series of Hispanic professional food and beverage events in New York and Los Angeles. In 2003, the company strategically acquired Kosherfest and KosherToday, the world’s largest professional kosher event and business newsletter. Diversified launched All Asia Food in New York in 2004 and All Asia Food in Los Angeles in 2005.
Cultural Food New York and Cultural Food Los Angeles events directly reach an estimated 16,000 food and beverage professionals who look to the events for news, information, new products and strategies to grow their business.
Winners in 15 separate categories of new kosher food products were crowned by a panel of professionals at the offices of Diversified Business Communications, co-producer of Kosherfest, one of its three Cultural Food New York events. Cultural Food New York is the new umbrella brand name for the food and beverage trade exposition that will showcase kosher, Hispanic and Asian foods on November 11-12 at the Jacob K. Javits Convention Center in New York City.
“The judging panel was very impressed by the Mikee product in terms of its taste, high quality and marketability,” said Brian Randall, Group Vice President, Diversified Business Communications, who moderated the judging. “This year was particularly competitive, with a number of exceptional products competing.”
Entries were judged on the basis of such criteria as their newness, quality, taste, salability, and retail price point. The winning products will be displayed at Kosherfest, where the awards will be presented.
In addition, two products from Oxygen Imports of Carteret, NJ won awards. Strawberry Vanilla Fruit Fusion won for Best New Fine Foods from Israel and Tishbi Estate Red Wine Preserves won in the Best New Jam, Preserve or Spread category.
The judging panel consisted of Joseph Plueger, Director of Grocery, DPI-Midwest, Arlington Heights, IL; Marty Stein, Account Manager, Tree of Life, Albany, NY; Yakov Yarmove, Corporate Ethnic Category Manager, SuperValue, Melrose Park, IL; and Nancy Dumais, Marketing Manager, Hannaford Supermarkets, Scarborough, ME.
Here are the winners of the Kosherfest 2007 New Product Competition:
· Best New Cheese or Dairy – Kids Pizza Pouches, Quality Frozen Foods, Brooklyn, NY
· Best New Baked Goods, Breads, Grains or Cereal – Bagle-O’s, Kedem/Bagle-O’s, Bayonne, NJ
· Best New Dessert, Candies, Cookies, or Crackers – Marzipan Sushi, Shabtai Gourmet, Woodmere, NY
· Best New Snack Food – Zesty Veggie Latke Crisps, Thou Shall Snack, Seattle, WA
· Best New Fine Foods from Israel – Strawberry Vanilla Fruit Fusion, Oxygen Imports, Carteret, NJ
· Best New Beverage – Totally Light Energy Rush Berry, 4C Food Corp, Brooklyn, NY
· Best New Savory Condiment, Spice, Sauce, Oil, Vinegar or Dressing – Mikee Shitaki Teriyaki, Exotic Sauce Packaging, Farmingdale, NY
· Best New Pasta, Rice, Bean or Soup – Instant Noodles, D&S Distributing, Los Angeles, CA
· Best New Jam, Preserve or Spread – Tishbi Estate Red Wine Preserves, Oxygen Imports, Carteret, NJ
· Best New Kosher Organic Product – Elite Naturel Honeydew Melon Juice, Elite Naturel/Organic Juice USA, Bohemia, NY
· Best New Foodservice Product – Shofar So Good Apron, Davida Aprons & Logo Programs, Huntington Park, CA
· Best New Packaging/Design – The Exceptional Brownie, The Exceptional Dessert, New York, NY
· Best New Passover Product – Ten Plagues in Pyramid Box, Shulsinger Judaica, Brooklyn, NY
· Best New Wine, Beer or Spirit – Rimon Pomegrante Dessert Wine – 2005, Rimon Winery (Cannonball Wine Co.), Menlo Park, CA
· Best Meats, Seafood or Poultry – Beef Jerky, R.J.’s Kosher Beef Jerky, Los Angeles.
· Best in Show – Mikee Shitaki Teriyaki, Exotic Sauce Packaging, Farmingdale, NY
Diversified Business Communications launched the Cultural Food expos in direct response to the continued surge of ethnic food and beverage, with American consumers spending a reported $1 out of every $7 on ethnic foods. Diversified launched Expo Comida Latina in 2002 which has grown into the largest series of Hispanic professional food and beverage events in New York and Los Angeles. In 2003, the company strategically acquired Kosherfest and KosherToday, the world’s largest professional kosher event and business newsletter. Diversified launched All Asia Food in New York in 2004 and All Asia Food in Los Angeles in 2005.
Cultural Food New York and Cultural Food Los Angeles events directly reach an estimated 16,000 food and beverage professionals who look to the events for news, information, new products and strategies to grow their business.
Thursday, October 25, 2007
Ultimate Organic Gift Set for the Culinary Connoisseur!
This winter, Lucini Italia, purveyor of handcrafted Italian specialty foods, partners with the latest gastronomic sensation TSP Spices, to launch the quintessential gift for everyone and anyone on your holiday list. The delicious pairing of Lucini Italia’s Organic Premium Select Extra Virgin Olive Oil™ and Organic Tuscan San Marzano Plum Tomatoes with TSP Spice’s organic savoir fare collection makes gifting even the most discerning friend or loved a breeze. Ideal for the aspiring chef, health-conscious cook, sophisticated hostess or favored co-worker, this collection transcends sex and age – it will work for everyone!. Even the reluctant cook will be seduced by its charm.
Lucini Italia Organics Limited Reserve Premium Select Extra Virgin Olive Oil
Lucini Italia Organics extra virgin olive oil is made with only 100% organic Tuscan olives from select hillside estates where the olive trees date back for generations and the land has been cultivated for generations under the tenets of sustainable organic farming. The olives are handpicked at the peak of their flavor profile and pressed within 24 hours to capture the natural goodness of the olive fruit. The oil is a celebration of the highest level of taste and culinary standards, extending beyond the rigorous standards of European and US organic certifications.
Lucini Italia Organics Tuscan Harvest Plum Tomatoes
100%Organic • Limited Harvest
Drenched in the western coastal Tuscan summer sun and rooted in rich red Bolheri soil, Lucini Italia Organics plum tomatoes are grown in a very special place, coveted by Italy’s most renowned winemakers and dedicated to the tenets for sustainable organic farming. Handpicked on a single estate at their peak of ripeness for only two weeks each August, only a limited quantity of Tuscan Harvest plum tomatoes are available each harvest year. Revered for generations by Italians, it is the naturally sweet taste, aroma and firmness of these purebred San Marzano heirloom tomatoes that is sought out by chefs around the world.
TSP Spices Organic Savoir Fare
Marjoram • Sage
Sealed in pre-measured packets and placed in tin cans to protect them from light and air, tsp spices are designed to fit neatly into your cabinet or drawer. For knowing cooks, marjoram and sage are a deliciously compatible pair, especially during the holidays. Team them up to season a bread stuffing or port sausage. Try them separately to flavor soups or bean dishes. Tsp spices are truly unique – organic spices in perfectly measured, freshly sealed, single use packages. Fresh flavors, easy use and stylish storage…nice.
Suggested Retail Price: $60.00
About Lucini Italia
Lucini Italia is committed to creating authentic, handcrafted Italian specialty foods that are based on high quality fresh ingredients from Italy. From super premium, award winning extra virgin olive oils and aged vinegars, to gourmet sauces and artisanal soups, Lucini Italia creates 100% natural products, handmade in small batches for an exceptional taste experience. With a steadfast dedication to honoring regional Italian culinary traditions, Lucini Italia inspires both the home and professional chef. For more information, please visit www.lucini.com
Lucini Italia Organics Limited Reserve Premium Select Extra Virgin Olive Oil
Lucini Italia Organics extra virgin olive oil is made with only 100% organic Tuscan olives from select hillside estates where the olive trees date back for generations and the land has been cultivated for generations under the tenets of sustainable organic farming. The olives are handpicked at the peak of their flavor profile and pressed within 24 hours to capture the natural goodness of the olive fruit. The oil is a celebration of the highest level of taste and culinary standards, extending beyond the rigorous standards of European and US organic certifications.
Lucini Italia Organics Tuscan Harvest Plum Tomatoes
100%Organic • Limited Harvest
Drenched in the western coastal Tuscan summer sun and rooted in rich red Bolheri soil, Lucini Italia Organics plum tomatoes are grown in a very special place, coveted by Italy’s most renowned winemakers and dedicated to the tenets for sustainable organic farming. Handpicked on a single estate at their peak of ripeness for only two weeks each August, only a limited quantity of Tuscan Harvest plum tomatoes are available each harvest year. Revered for generations by Italians, it is the naturally sweet taste, aroma and firmness of these purebred San Marzano heirloom tomatoes that is sought out by chefs around the world.
TSP Spices Organic Savoir Fare
Marjoram • Sage
Sealed in pre-measured packets and placed in tin cans to protect them from light and air, tsp spices are designed to fit neatly into your cabinet or drawer. For knowing cooks, marjoram and sage are a deliciously compatible pair, especially during the holidays. Team them up to season a bread stuffing or port sausage. Try them separately to flavor soups or bean dishes. Tsp spices are truly unique – organic spices in perfectly measured, freshly sealed, single use packages. Fresh flavors, easy use and stylish storage…nice.
Suggested Retail Price: $60.00
About Lucini Italia
Lucini Italia is committed to creating authentic, handcrafted Italian specialty foods that are based on high quality fresh ingredients from Italy. From super premium, award winning extra virgin olive oils and aged vinegars, to gourmet sauces and artisanal soups, Lucini Italia creates 100% natural products, handmade in small batches for an exceptional taste experience. With a steadfast dedication to honoring regional Italian culinary traditions, Lucini Italia inspires both the home and professional chef. For more information, please visit www.lucini.com
Cincinnati Best Teen ChefCompetition
For high school seniors that can stand
the heat of the kitchen, there's no better place to show off their culinary
know-how than at The Art Institutes Best Teen Chef Competition 2008.
Now in its ninth year, the Best Teen Chef Competition awards more than
$250,000 in tuition scholarships to The Art Institutes schools to high school
seniors in the U.S. and Canada interested in pursuing a career in the fast
growing culinary industry.
Top prize winners in the competition can win a full-tuition scholarship towards
an associate's degree, certificate or diploma program, to study culinary arts
at any of the 30 participating Art Institute locations including The Art
Institute of Ohio – Cincinnati.
In addition to a full-tuition scholarship and the title of Best Teen Chef 2008,
the first place winner in the national competition, in partnership with Food
Network, will be an "Intern for a Day" at the Food Network Kitchens in New
York City. The winner will also receive a tour of the Food Network Studios,
dinner for two at a Food Network chef's restaurant and a library of Food
Network Kitchens cookbooks.
According to Chef Dan Taylor, Chef Director at The Art Institute of Ohio –
Cincinnati, "Each year The Art Institutes see the interest in this competition
grow. Teenagers still in high school are demonstrating the determination,
focus and drive needed to have a career in the challenging field of culinary
arts."
To be eligible to participate in the competition, you must first send a
complete Entry & Release form to The Art Institute of Ohio – Cincinnati or fill
out an online entry form at www.artinstitutes.edu/btc by February 8, 2008.
Deadline for entries to be received into the competition at The Art Institute
of Ohio – Cincinnati is February 29, 2008. A Local Best Teen Chef Cook-off
Competition will be held at The Art Institute of Ohio – Cincinnati on April 12,
2008.
The National Best Teen Chef Final Round Competition will be held on
Saturday, May 17, 2008, at The Art Institute of Las Vegas.
For more information on The Best Teen Chef Competition, contact Summer
Hughes, 513-833-2400, sumhughes@aii.edu, at The Art Institute of Ohio –
Cincinnati or visit, www.artinstitutes.edu/btc.
The Art Institute of Ohio – Cincinnati is one of The Art Institutes
(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.
Contact:
Angel Bromberg
Director of Communications
The Art Institute of Ohio – Cincinnati
513-833-2430
abromberg@aii.edu
the heat of the kitchen, there's no better place to show off their culinary
know-how than at The Art Institutes Best Teen Chef Competition 2008.
Now in its ninth year, the Best Teen Chef Competition awards more than
$250,000 in tuition scholarships to The Art Institutes schools to high school
seniors in the U.S. and Canada interested in pursuing a career in the fast
growing culinary industry.
Top prize winners in the competition can win a full-tuition scholarship towards
an associate's degree, certificate or diploma program, to study culinary arts
at any of the 30 participating Art Institute locations including The Art
Institute of Ohio – Cincinnati.
In addition to a full-tuition scholarship and the title of Best Teen Chef 2008,
the first place winner in the national competition, in partnership with Food
Network, will be an "Intern for a Day" at the Food Network Kitchens in New
York City. The winner will also receive a tour of the Food Network Studios,
dinner for two at a Food Network chef's restaurant and a library of Food
Network Kitchens cookbooks.
According to Chef Dan Taylor, Chef Director at The Art Institute of Ohio –
Cincinnati, "Each year The Art Institutes see the interest in this competition
grow. Teenagers still in high school are demonstrating the determination,
focus and drive needed to have a career in the challenging field of culinary
arts."
To be eligible to participate in the competition, you must first send a
complete Entry & Release form to The Art Institute of Ohio – Cincinnati or fill
out an online entry form at www.artinstitutes.edu/btc by February 8, 2008.
Deadline for entries to be received into the competition at The Art Institute
of Ohio – Cincinnati is February 29, 2008. A Local Best Teen Chef Cook-off
Competition will be held at The Art Institute of Ohio – Cincinnati on April 12,
2008.
The National Best Teen Chef Final Round Competition will be held on
Saturday, May 17, 2008, at The Art Institute of Las Vegas.
For more information on The Best Teen Chef Competition, contact Summer
Hughes, 513-833-2400, sumhughes@aii.edu, at The Art Institute of Ohio –
Cincinnati or visit, www.artinstitutes.edu/btc.
The Art Institute of Ohio – Cincinnati is one of The Art Institutes
(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.
Contact:
Angel Bromberg
Director of Communications
The Art Institute of Ohio – Cincinnati
513-833-2430
abromberg@aii.edu
Halloween Casserole - National Pasta Month Recipe
As National Past Month draws to a close, the last big event of the month is, of course, Halloween. With all the work parents have to do to get costumes ready, kids dressed (warmly in some parts of the country), out the door, and back home safely, there's hardly enough time for a sensible dinner!
So this week, Mary Ann Esposito, host of Ciao Italia with Mary Ann Esposito™, television's longest running cooking show, presents a slow-cooking, short ribs and rigatoni casserole you can make ahead of time, refrigerate, and heat up before or after trick or treating.
"There's nothing scary about this Halloween casserole," observed Esposito. "Slow cooking produces the most tender and most delicious flavor. Plus, the great thing about this dish is that the entire casserole can be assembled and cooked hours before it's needed or cooked the day before and reheated. Either way, it is a winner. Just be sure not to stuff yourself so full with Halloween candy that you can't eat your Halloween casserole!"
The following recipe is provided as a part of Ciao Italia's celebration of National Pasta Month and can be found in the soon-to-be-released Ciao Italia Slow and Easy, Mary Ann Esposito's tenth cookbook due in stores on Nov. 13.
All Treat, No Trick: Ciao Italia's™ Halloween Casserole
Costine Con Rigatoni
Beef Short Ribs with Rigatoni
Mary Ann on this recipe: "I cook this beef short rib and rigatoni casserole for friends who don't often have this cut of meat. The success of this dish really depends on meaty, not fatty ribs, so get to know your butcher and look for well marbled ribs without excess fat. Ask for an English cut, which means pieces that are between 2 and 4 inches long."
Preheat oven to 300F
Serves 4
1 tablespoon olive oil
8 meaty short ribs on the bone (about 4 pounds), 1 1/2-inches thick and 4 inches long
1/4 pound pancetta, diced
1 medium onion, diced
1 cup diced fennel
2 carrots, diced
3 cloves garlic, minced
4 ounces Shittake mushrooms, stems removed, and caps cut in half
1 teaspoon hot red pepper flakes
Salt and pepper to taste
1 teaspoon dried oregano
One 28 ounce can crushed plum tomatoes
2/3 cup red wine
2 tablespoons commercial balsamic vinegar
1 pound rigatoni or other short cut of pasta, like penne or bow ties
Grated Parmigiano Reggiano cheese for sprinkling
Heat the olive oil in a large oven-to-table stovetop casserole (12 x 2). Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons, and brown the pancetta; stir in the onions, fennel, and carrots, and cook over medium heat, stirring occasionally until the vegetables begin to soften. Stir in the garlic and cook two minutes. Stir in the mushrooms and cook 2 minutes more. Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
Stir in the red pepper flakes and oregano.
Combine the remaining wine, tomatoes, and balsamic vinegar in a bowl; mix well, then pour over the ribs.
Cover the pan tightly with a sheet of heavy duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender. Correct the sauce seasoning if need be.
Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan. Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni; cook until the rigatoni is al dente.
Drain the rigatoni and return it to the pot. Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the penne. Or, mix the penne directly in the casserole dish and serve.
Sprinkle the top with grated Parmgiano-Reggiano cheese.
For the last 18 years Mary Ann Esposito has brought her unique brand of traditional, authentic Italian cooking to both national and international audiences, making Ciao Italia with Mary Ann Esposito™ the longest-running cooking show on TV. Airing exclusively on PBS, she brings in 1.1 to 1.4 million viewers per episode in the top 25 media markets and has sold more than 900,000 cookbooks. Her website - www.ciaoitalia.com - welcomes nearly 500,000 unique visitors every year.
Mary Ann's 10th cookbook, Ciao Italia Slow and Easy hits bookstores on Nov. 13 and features casseroles, stews, and lasagne recipes that use increasingly popular "slow cooking" techniques.
So this week, Mary Ann Esposito, host of Ciao Italia with Mary Ann Esposito™, television's longest running cooking show, presents a slow-cooking, short ribs and rigatoni casserole you can make ahead of time, refrigerate, and heat up before or after trick or treating.
"There's nothing scary about this Halloween casserole," observed Esposito. "Slow cooking produces the most tender and most delicious flavor. Plus, the great thing about this dish is that the entire casserole can be assembled and cooked hours before it's needed or cooked the day before and reheated. Either way, it is a winner. Just be sure not to stuff yourself so full with Halloween candy that you can't eat your Halloween casserole!"
The following recipe is provided as a part of Ciao Italia's celebration of National Pasta Month and can be found in the soon-to-be-released Ciao Italia Slow and Easy, Mary Ann Esposito's tenth cookbook due in stores on Nov. 13.
All Treat, No Trick: Ciao Italia's™ Halloween Casserole
Costine Con Rigatoni
Beef Short Ribs with Rigatoni
Mary Ann on this recipe: "I cook this beef short rib and rigatoni casserole for friends who don't often have this cut of meat. The success of this dish really depends on meaty, not fatty ribs, so get to know your butcher and look for well marbled ribs without excess fat. Ask for an English cut, which means pieces that are between 2 and 4 inches long."
Preheat oven to 300F
Serves 4
1 tablespoon olive oil
8 meaty short ribs on the bone (about 4 pounds), 1 1/2-inches thick and 4 inches long
1/4 pound pancetta, diced
1 medium onion, diced
1 cup diced fennel
2 carrots, diced
3 cloves garlic, minced
4 ounces Shittake mushrooms, stems removed, and caps cut in half
1 teaspoon hot red pepper flakes
Salt and pepper to taste
1 teaspoon dried oregano
One 28 ounce can crushed plum tomatoes
2/3 cup red wine
2 tablespoons commercial balsamic vinegar
1 pound rigatoni or other short cut of pasta, like penne or bow ties
Grated Parmigiano Reggiano cheese for sprinkling
Heat the olive oil in a large oven-to-table stovetop casserole (12 x 2). Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons, and brown the pancetta; stir in the onions, fennel, and carrots, and cook over medium heat, stirring occasionally until the vegetables begin to soften. Stir in the garlic and cook two minutes. Stir in the mushrooms and cook 2 minutes more. Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
Stir in the red pepper flakes and oregano.
Combine the remaining wine, tomatoes, and balsamic vinegar in a bowl; mix well, then pour over the ribs.
Cover the pan tightly with a sheet of heavy duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender. Correct the sauce seasoning if need be.
Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan. Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni; cook until the rigatoni is al dente.
Drain the rigatoni and return it to the pot. Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the penne. Or, mix the penne directly in the casserole dish and serve.
Sprinkle the top with grated Parmgiano-Reggiano cheese.
For the last 18 years Mary Ann Esposito has brought her unique brand of traditional, authentic Italian cooking to both national and international audiences, making Ciao Italia with Mary Ann Esposito™ the longest-running cooking show on TV. Airing exclusively on PBS, she brings in 1.1 to 1.4 million viewers per episode in the top 25 media markets and has sold more than 900,000 cookbooks. Her website - www.ciaoitalia.com - welcomes nearly 500,000 unique visitors every year.
Mary Ann's 10th cookbook, Ciao Italia Slow and Easy hits bookstores on Nov. 13 and features casseroles, stews, and lasagne recipes that use increasingly popular "slow cooking" techniques.
Black Perigord Winter Truffles
One of France’s finest exports, without a doubt, is the sought-after Black Perigord Winter Truffle. For this holiday season, QuelObjet.com will work with the Perigord purveyors to deliver these delicacies to customers in the United States. Whole fresh truffles will arrive in December and will be delivered overnight to consumers. This is a great opportunity to share this unique offering with your readers.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes.
http://www.quelobjet.com/store/merchant.mvc?Screen=PROD&Store_Code=Q&Product_Code=TFF
QuelObjet.com will take advance orders and will deliver on two dates only: December 13th and December 20th
Prices:
1 oz. Whole truffles - $100
2 oz. Whole truffles - $200
3 oz. Whole truffles - $300
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes.
http://www.quelobjet.com/store/merchant.mvc?Screen=PROD&Store_Code=Q&Product_Code=TFF
QuelObjet.com will take advance orders and will deliver on two dates only: December 13th and December 20th
Prices:
1 oz. Whole truffles - $100
2 oz. Whole truffles - $200
3 oz. Whole truffles - $300
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
Wednesday, October 24, 2007
Start the year off right, Lazy Man
Everyone knows that college students – and bachelors – can be quite lazy. Admit it, last night’s dinner (or even last week’s) is often still sitting on the table when you leave for class or work in the morning. And between homework, baths and story time, busy families often don’t have much time to dedicate to cleaning. This New Year, vow to keep the house, apartment or dorm room spic & span! Ninestars has made house cleaning just a little bit easier for everyone with a line of Infrared Trash Cans. They make the perfect gift for anyone in the family!
MSRP $49.95- $210.95
The patented infrared sensor detects movement within 10 inches, triggering the lid to open for you. All you have to do is stand in front of it! The trash can’s lid is made of ABS plastic that will not crack, warp or change color and shuts securely to trap pesky odors. Infrared Trash Can Collections include stainless steel, plastic and color. The Stainless Steel models range in size from 1.3 to 21 gallons while the Color and Plastic Collections are available in a compact size, perfect for bedrooms and offices. All of the trash cans are battery-operated, running for more than 10,000 opening and closing cycles (approximately a year) before the batteries need to be replaced.
MSRP $49.95- $210.95
The patented infrared sensor detects movement within 10 inches, triggering the lid to open for you. All you have to do is stand in front of it! The trash can’s lid is made of ABS plastic that will not crack, warp or change color and shuts securely to trap pesky odors. Infrared Trash Can Collections include stainless steel, plastic and color. The Stainless Steel models range in size from 1.3 to 21 gallons while the Color and Plastic Collections are available in a compact size, perfect for bedrooms and offices. All of the trash cans are battery-operated, running for more than 10,000 opening and closing cycles (approximately a year) before the batteries need to be replaced.
Tuesday, October 23, 2007
Winemetrics' Virtual Brand Manager Shatters Wine Marketing Myths
The most elusive information in the wine industry is now available for the first time on-demand. Now, with just the click of a mouse, Winemetrics Virtual Brand Manager gives wine marketers and brand managers a snapshot view of how well a brand is performing in a specific market that year, and the performance of competing on-premise brands.
"This insight into wine distribution trends, organized by region and restaurant type, has simply never been available with this level of detail before," says Charles Gill, CEO of Winemetrics. "Winemetrics' Virtual Brand Manager is the essential on-premise wine brand report card for marketers, by marketers. For the first time, distributors are not selling in the dark. Market conditions and demand vary from region to region, state to state, and market to market. It's been impossible to get an accurate picture of on-premise brand performance using traditional systems. Now, with our Virtual Brand Manager, brand managers and marketers get a complete competitive picture, in an easy-to-read format that will help them identify distribution opportunities, and reach or exceed their brand goals."
Winemetrics' Virtual Brand Manager includes data for over 13,000 brands from 10,500 restaurant wine lists nationwide. It delivers wine brand marketers in-depth insight into on-premise (outlets where wine is consumed, e.g., restaurants, hotels, clubs, etc.) brand performance in over 25 U.S. major metro markets. Users simply log on to their VBM account, select a brand (theirs or a competitor's), a market, and one (or all) of eight reports covering distribution rankings and competitive analysis; and click 'generate!' Reports include:
· Market Profile, which provides an overview of the on-premise market, and is the only non-brand-specific report. It shows the make up of Winemetrics' representative sample of the on-premise market, and is broken down by restaurant type (casual, catering, or fine dining) and cuisine (American, Italian, Seafood, and so on). This helps brand marketers understand how ripe the region is for distribution opportunities.
· Distribution by Restaurant Type, which shows how many restaurants in the market sample offer the brand, revealing its distribution scope and popularity. It also breaks down restaurants by type and cuisine, so brand marketers can see where they have the strongest distribution.
· Producer Ranking Profile, which compares a brand's national ranking with its position in the designated market brand on wine list placements. This lets brand marketers determine their brand's market performance compared to its national standing.
· Distribution by Bottle, which reveals how many restaurants offer the brand by the bottle, and is broken down by product. Brand marketers can use this information to track how their wine is being offered to consumers, while giving restaurateurs insight into how their competitors are offering the brand.
· Distribution by Glass, which works similar to the Distribution by Bottle report, showing the number of restaurants offering the brand by the glass by product. Brand marketers can use this information in the same way as the by the bottle report.
· Quality History Analysis, which focuses on the brand's four most widely distributed products (brand plus variety and designation). It lists each wine's average ratings over the past 10 years using data compiled from the country's top four industry trade publications. This lets users identify which product boasts the most favorable ratings, which they can use as a selling point to distributors and consumers.
· Competitive Set of Top Three Products, which determines the competitive set of a target brand's top 3 products based on region, variety, and wine list price. Average price and average ratings are compiled from the top four U.S. wine publications for the past three vintages. This shows users those products with the strongest on-premise presence on in the marketplace.
Armed with this data, users can monitor brand performance at the on-premise level, and adapt outreach and promotion strategies based on specific market conditions. For example, brand marketers can focus efforts in regions where their brand is most desired, or boost efforts in regions where their brand is under-performing. In addition, they can research other brands' performance to gain better understanding of their competition, and develop targeted marketing techniques to gain a competitive edge.
Winemetrics compiled the brand data from wine lists at 10,500 wine-oriented fine-dining and casual restaurants in 15 states. Independent restaurants and regional and national chains were researched for the database. Information is updated semi-annually. To learn more about Winemetrics' Virtual Brand Manager, view a demo report, or sign up for an annual subscription, please visit www.Winemetrics.com/BrandManager.htm. Also available for purchase at www.Winemetrics.com is Winemetrics' 2007 On-Premise Wine Distribution Report, the industry's first wine list report card that includes detailed data about which wines are making restaurant wine lists.
ABOUT WINEMETRICS
Winemetrics is the leading source of on-premise wine information and analysis, and provides the most complete, objective wine market intelligence available. Using information extracted from restaurant wine lists nationwide, Winemetrics provides distribution analysis and wine list management tools to wine suppliers, marketers, distributors, and restaurant wine managers. Its trio of software programs-Virtual Brand Manager, Wine List Analyzer, and Wine List Creator-delivers industry executives and restaurateurs instant reports on their wine brand performance and wine list quality, generating the most profitable distribution targets and wine lists in minutes. The company is headquartered in Fairfield, Conn. Visit the Web site at www.Winemetrics.com.
"This insight into wine distribution trends, organized by region and restaurant type, has simply never been available with this level of detail before," says Charles Gill, CEO of Winemetrics. "Winemetrics' Virtual Brand Manager is the essential on-premise wine brand report card for marketers, by marketers. For the first time, distributors are not selling in the dark. Market conditions and demand vary from region to region, state to state, and market to market. It's been impossible to get an accurate picture of on-premise brand performance using traditional systems. Now, with our Virtual Brand Manager, brand managers and marketers get a complete competitive picture, in an easy-to-read format that will help them identify distribution opportunities, and reach or exceed their brand goals."
Winemetrics' Virtual Brand Manager includes data for over 13,000 brands from 10,500 restaurant wine lists nationwide. It delivers wine brand marketers in-depth insight into on-premise (outlets where wine is consumed, e.g., restaurants, hotels, clubs, etc.) brand performance in over 25 U.S. major metro markets. Users simply log on to their VBM account, select a brand (theirs or a competitor's), a market, and one (or all) of eight reports covering distribution rankings and competitive analysis; and click 'generate!' Reports include:
· Market Profile, which provides an overview of the on-premise market, and is the only non-brand-specific report. It shows the make up of Winemetrics' representative sample of the on-premise market, and is broken down by restaurant type (casual, catering, or fine dining) and cuisine (American, Italian, Seafood, and so on). This helps brand marketers understand how ripe the region is for distribution opportunities.
· Distribution by Restaurant Type, which shows how many restaurants in the market sample offer the brand, revealing its distribution scope and popularity. It also breaks down restaurants by type and cuisine, so brand marketers can see where they have the strongest distribution.
· Producer Ranking Profile, which compares a brand's national ranking with its position in the designated market brand on wine list placements. This lets brand marketers determine their brand's market performance compared to its national standing.
· Distribution by Bottle, which reveals how many restaurants offer the brand by the bottle, and is broken down by product. Brand marketers can use this information to track how their wine is being offered to consumers, while giving restaurateurs insight into how their competitors are offering the brand.
· Distribution by Glass, which works similar to the Distribution by Bottle report, showing the number of restaurants offering the brand by the glass by product. Brand marketers can use this information in the same way as the by the bottle report.
· Quality History Analysis, which focuses on the brand's four most widely distributed products (brand plus variety and designation). It lists each wine's average ratings over the past 10 years using data compiled from the country's top four industry trade publications. This lets users identify which product boasts the most favorable ratings, which they can use as a selling point to distributors and consumers.
· Competitive Set of Top Three Products, which determines the competitive set of a target brand's top 3 products based on region, variety, and wine list price. Average price and average ratings are compiled from the top four U.S. wine publications for the past three vintages. This shows users those products with the strongest on-premise presence on in the marketplace.
Armed with this data, users can monitor brand performance at the on-premise level, and adapt outreach and promotion strategies based on specific market conditions. For example, brand marketers can focus efforts in regions where their brand is most desired, or boost efforts in regions where their brand is under-performing. In addition, they can research other brands' performance to gain better understanding of their competition, and develop targeted marketing techniques to gain a competitive edge.
Winemetrics compiled the brand data from wine lists at 10,500 wine-oriented fine-dining and casual restaurants in 15 states. Independent restaurants and regional and national chains were researched for the database. Information is updated semi-annually. To learn more about Winemetrics' Virtual Brand Manager, view a demo report, or sign up for an annual subscription, please visit www.Winemetrics.com/BrandManager.htm. Also available for purchase at www.Winemetrics.com is Winemetrics' 2007 On-Premise Wine Distribution Report, the industry's first wine list report card that includes detailed data about which wines are making restaurant wine lists.
ABOUT WINEMETRICS
Winemetrics is the leading source of on-premise wine information and analysis, and provides the most complete, objective wine market intelligence available. Using information extracted from restaurant wine lists nationwide, Winemetrics provides distribution analysis and wine list management tools to wine suppliers, marketers, distributors, and restaurant wine managers. Its trio of software programs-Virtual Brand Manager, Wine List Analyzer, and Wine List Creator-delivers industry executives and restaurateurs instant reports on their wine brand performance and wine list quality, generating the most profitable distribution targets and wine lists in minutes. The company is headquartered in Fairfield, Conn. Visit the Web site at www.Winemetrics.com.
Monday, October 22, 2007
Craft Beer and Food for the Holidays
Craft Beer and Food for the Holidays, a free program from the Brewers Association, highlights the ways in which craft beer styles complement many traditional American holiday foods. The program delves into pairings such as ale with traditional American foods, a pairing frequently mentioned in reference to the Pilgrims and the first Thanksgiving. The website, www.beerandturkey.org, is for beverage and food lovers interested in complementary flavors at the holiday dinner table.
The web site was created in 2006 to encourage those hosting holiday celebrations to include craft beer in their holiday dinner menus. At www.beerandturkey.org is information for beer and food enthusiasts who want to learn “what to drink” and “how to serve” craft beer at their holiday meals. The web area also allows craft breweries around the nation to post their holiday release beers and beer and food pairings associated with the breweries.
The caramelized and toasted grain flavors in many beers complement the flavors of roast turkey while herbal hop additions pair nicely with popular holiday seasonings such as sage. Furthermore, the carbonation, fruitiness and balanced bitterness of many craft beers allow them to stand up to creamy, butter-rich preparations like mashed potatoes, creamed corn and similar fare.
Julia Herz, a spokesperson for the Brewers Association stated, “Our country’s history is rich with stories of beer and food and craft beer picks up where wine leaves off. Many styles of beer both complement and contrast the food they are paired with, whereas wine mostly contrasts. The holiday dinner table is a very appropriate place for beer made from America’s small, independent and traditional brewers.”
Here are some suggestions listed on www.beerandturkey.org for beer styles to pair with various main courses:
Traditional Roast Turkey: The roasted and caramelized skin matches well with amber ale, a strong golden ale or an amber lager in the Vienna style.
Ham: Like the fruit and cloves often used to prepare ham, the fruity, clove notes in weizen or the stronger weizenbock complement ham at the dinner table.
Duck: The darker meat of duck offers a richer flavor than turkey and can stand up to a richer beer as well. Here a Belgian-inspired dubbel or a hearty Oktoberfest lager would go well.
Goose: Here a richer beer than you would choose for turkey is in order. A Belgian-style triple or biere de garde would work well as would a bock or Scotch ale.
Salmon: A dunkel lager or Scottish ale can offer a clean toasted malt note to offset the firm flavors of salmon without a lot of bitterness that would overwhelm the fish. Other options would include a mild ale or steam beer.
Leg of Lamb: Pale ales provide a pleasant foil to lamb with a spicy or herbal character to complement the character of the meat along with some toasted malt notes. Or for more harmony with the roasted flavors of the meat, try a hoppy brown ale or porter.
Beef Tenderloin: This rich hearty cut of meat deserves a robust beer as a counterpoint but also calls for some contrast to clear the palate between bites. The ideal companion would be an IPA or Imperial IPA. Other options might include a tripel or old ale.
The web site was created in 2006 to encourage those hosting holiday celebrations to include craft beer in their holiday dinner menus. At www.beerandturkey.org is information for beer and food enthusiasts who want to learn “what to drink” and “how to serve” craft beer at their holiday meals. The web area also allows craft breweries around the nation to post their holiday release beers and beer and food pairings associated with the breweries.
The caramelized and toasted grain flavors in many beers complement the flavors of roast turkey while herbal hop additions pair nicely with popular holiday seasonings such as sage. Furthermore, the carbonation, fruitiness and balanced bitterness of many craft beers allow them to stand up to creamy, butter-rich preparations like mashed potatoes, creamed corn and similar fare.
Julia Herz, a spokesperson for the Brewers Association stated, “Our country’s history is rich with stories of beer and food and craft beer picks up where wine leaves off. Many styles of beer both complement and contrast the food they are paired with, whereas wine mostly contrasts. The holiday dinner table is a very appropriate place for beer made from America’s small, independent and traditional brewers.”
Here are some suggestions listed on www.beerandturkey.org for beer styles to pair with various main courses:
Traditional Roast Turkey: The roasted and caramelized skin matches well with amber ale, a strong golden ale or an amber lager in the Vienna style.
Ham: Like the fruit and cloves often used to prepare ham, the fruity, clove notes in weizen or the stronger weizenbock complement ham at the dinner table.
Duck: The darker meat of duck offers a richer flavor than turkey and can stand up to a richer beer as well. Here a Belgian-inspired dubbel or a hearty Oktoberfest lager would go well.
Goose: Here a richer beer than you would choose for turkey is in order. A Belgian-style triple or biere de garde would work well as would a bock or Scotch ale.
Salmon: A dunkel lager or Scottish ale can offer a clean toasted malt note to offset the firm flavors of salmon without a lot of bitterness that would overwhelm the fish. Other options would include a mild ale or steam beer.
Leg of Lamb: Pale ales provide a pleasant foil to lamb with a spicy or herbal character to complement the character of the meat along with some toasted malt notes. Or for more harmony with the roasted flavors of the meat, try a hoppy brown ale or porter.
Beef Tenderloin: This rich hearty cut of meat deserves a robust beer as a counterpoint but also calls for some contrast to clear the palate between bites. The ideal companion would be an IPA or Imperial IPA. Other options might include a tripel or old ale.
Friday, October 19, 2007
Top-Selling Imported Liquor Joins National Rodeo Tour
Jägermeister Liqueur, the country’s best selling shot brand and top selling imported liqueur, will be the first presenting sponsor of the Toughest Cowboy rodeo competition and tour. The announcement comes from Jac Sperling, Chairman and CEO Grit Rock Ventures, and Eric Stevens, President AEG Events & Media, owners of this exciting new rodeo format featuring a national 10-city tour and television series.
Rodeo is among the fastest growing sports in America, and Toughest Cowboy is revolutionizing the sport by introducing an exciting and innovative format to new audiences in new venues across America. Unlike other rodeos where riders usually compete in just one discipline, the Toughest Cowboy is an unprecedented test of endurance as all competitors must ride in three disciplines in one night (Bareback Riding, Bull Riding and Saddle Bronc Riding). The events feature head-to-head matches throughout the season leading to the playoffs and championship…ultimately crowning someone the Toughest Cowboy Champion.
The ten-episode, nationally-televised sports competition will air on Fox Sports Network. With its grit and extreme excitement, Toughest Cowboy will be one of the most exhilarating and compelling rodeo events for fans and its partners.
As the Presenting Sponsor and the official and exclusive distilled spirits marketing partner of the ten-event sports tour, Jägermeister will receive integrated signage and branding in arena and on-air within the television episodes. Jägermeister will also receive team sponsorship (branded jersey on one of the ‘Toughest Cowboy’ competitors). The brand will have the opportunity to initiate Toughest Cowboy-branded retail promotions, including a Jägermeister bar tour. Jägermeister becomes the anchor of a growing list of partners who recognize the strength of this new rodeo brand, including Wrangler, Polaris, B & W Trailer Hitches, Super Clean, ReelzChannel and Ariat.
Jägermeister, a leader in music tours and performances, will also sponsor the in-arena concert which takes place at the end of each Toughest Cowboy competition.
Terms of the partnership between Grit Rock Rodeo and the Sidney Frank Importing Company, owners and distributors of Jägermeister, were not released.
“We are excited to be partners with Jägermeister, a legend in the distilled spirits category and the marketing world in general,” says Jac Sperling, Chairman & CEO of Grit Rock Rodeo. “Sidney Frank Importing Co., Inc., the importer of Jägermeister in the United States, has built a very loyal fan following. We know they can help us convert Jägermeister patrons into fans of Toughest Cowboy as we grow this exciting, new TV series and tour dramatically over the coming years.”
“We’re looking forward to getting into the rodeo ring with Grit Rock and AEG,” says Lee Einsidler, CEO of Sidney Frank Importing Co., Inc. “We’ve been searching for a new and exciting way to market Jägermeister, and it’s hard to find anything more exciting than rodeo. We’ve been impressed by Grit Rock and AEG, and we know that the addition of Jägermeister to the Toughest Cowboy will up the volume and amp up the energy.”
“We are thrilled to be partnering with Jägermeister, one of the word’s most recognizable brand names,” says Eric Stevens, President, AEG Events and Media. “Jägermeister’s notoriety and brand appeal is an ideal partner for the Toughest Cowboy. We look forward to working with Sidney Frank Importing to create programming that truly connects this exciting competition and brand association with their customers.”
About JÄGERMEISTER
Imported from Germany and made with herbs and spices, Jägermeister is the most popular shot brand in the United States and the leading imported cordial. Known for its creative marketing and innovative promotions, Jägermeister is imported by Sidney Frank Importing Co., Inc. of New Rochelle, NY who encourages responsible drinking for those 21 and over. For more information, visit www.jager.com.
Rodeo is among the fastest growing sports in America, and Toughest Cowboy is revolutionizing the sport by introducing an exciting and innovative format to new audiences in new venues across America. Unlike other rodeos where riders usually compete in just one discipline, the Toughest Cowboy is an unprecedented test of endurance as all competitors must ride in three disciplines in one night (Bareback Riding, Bull Riding and Saddle Bronc Riding). The events feature head-to-head matches throughout the season leading to the playoffs and championship…ultimately crowning someone the Toughest Cowboy Champion.
The ten-episode, nationally-televised sports competition will air on Fox Sports Network. With its grit and extreme excitement, Toughest Cowboy will be one of the most exhilarating and compelling rodeo events for fans and its partners.
As the Presenting Sponsor and the official and exclusive distilled spirits marketing partner of the ten-event sports tour, Jägermeister will receive integrated signage and branding in arena and on-air within the television episodes. Jägermeister will also receive team sponsorship (branded jersey on one of the ‘Toughest Cowboy’ competitors). The brand will have the opportunity to initiate Toughest Cowboy-branded retail promotions, including a Jägermeister bar tour. Jägermeister becomes the anchor of a growing list of partners who recognize the strength of this new rodeo brand, including Wrangler, Polaris, B & W Trailer Hitches, Super Clean, ReelzChannel and Ariat.
Jägermeister, a leader in music tours and performances, will also sponsor the in-arena concert which takes place at the end of each Toughest Cowboy competition.
Terms of the partnership between Grit Rock Rodeo and the Sidney Frank Importing Company, owners and distributors of Jägermeister, were not released.
“We are excited to be partners with Jägermeister, a legend in the distilled spirits category and the marketing world in general,” says Jac Sperling, Chairman & CEO of Grit Rock Rodeo. “Sidney Frank Importing Co., Inc., the importer of Jägermeister in the United States, has built a very loyal fan following. We know they can help us convert Jägermeister patrons into fans of Toughest Cowboy as we grow this exciting, new TV series and tour dramatically over the coming years.”
“We’re looking forward to getting into the rodeo ring with Grit Rock and AEG,” says Lee Einsidler, CEO of Sidney Frank Importing Co., Inc. “We’ve been searching for a new and exciting way to market Jägermeister, and it’s hard to find anything more exciting than rodeo. We’ve been impressed by Grit Rock and AEG, and we know that the addition of Jägermeister to the Toughest Cowboy will up the volume and amp up the energy.”
“We are thrilled to be partnering with Jägermeister, one of the word’s most recognizable brand names,” says Eric Stevens, President, AEG Events and Media. “Jägermeister’s notoriety and brand appeal is an ideal partner for the Toughest Cowboy. We look forward to working with Sidney Frank Importing to create programming that truly connects this exciting competition and brand association with their customers.”
About JÄGERMEISTER
Imported from Germany and made with herbs and spices, Jägermeister is the most popular shot brand in the United States and the leading imported cordial. Known for its creative marketing and innovative promotions, Jägermeister is imported by Sidney Frank Importing Co., Inc. of New Rochelle, NY who encourages responsible drinking for those 21 and over. For more information, visit www.jager.com.
Real Men Eat Soy: The Truth about Soy and Sperm Count
Caution: headlines claiming “soy products may lower sperm count” do not tell the whole story. The small scale, preliminary study that Dr. Jorge Chavarro from the Harvard School of Public Health in Boston presented at the American Society for Reproductive Medicine was based on recollected intake of soyfoods and not on specific diets containing soyfoods. “This study is confounded by many issues, thus I feel the results should be viewed with a great deal of caution,” warned Dr. Tammy Hedlund, a researcher on male fertility issues, including soy, from the Health Sciences Center, Department of Pathology at the University of Colorado. The research did not find a negative relationship between soy and sperm mobility or sperm quality, which are both key factors to fertility. The study also did not determine directly what other foods, medications, supplements, existing medical conditions, sexual activities or environmental factors may have directly affected the drop in sperm count.
Generations of Asians have regularly consumed soyfoods without fertility disorders, and Asian countries have prodigiously produced very healthy, highly functioning children for centuries. According to New Scientist, “Chavarro admits that many East Asian men consume much more soya than the participants in his trial and do not develop fertility problems. He speculates that his study found a link between soya and low sperm count because many of the participants were overweight or obese. Men with high levels of body fat produce more oestrogen than their slim counterparts.”
Chavarro’s study conflicts with the large body of U.S. government and National Institute of Health-sponsored human and primate research, in which controlled amounts of isoflavones from soy were fed and no effect on quantity, quality or motility of sperm were observed. Upon hearing of Chavarro’s findings, Dr. Stephen Barnes, a pharmacologist at the University of Alabama at Birmingham, noted, “This study is the first to find this correlation. The research on soy in men has not found a negative impact on male hormones but rather has suggested a preventive effect in prostate cancer.”
Learn the facts about healthy soyfoods. Studies have indicated soyfoods may lower cholesterol, may boost cognitive function and may protect against prostate cancer. For more information, visit www.soyfoods.org.
Generations of Asians have regularly consumed soyfoods without fertility disorders, and Asian countries have prodigiously produced very healthy, highly functioning children for centuries. According to New Scientist, “Chavarro admits that many East Asian men consume much more soya than the participants in his trial and do not develop fertility problems. He speculates that his study found a link between soya and low sperm count because many of the participants were overweight or obese. Men with high levels of body fat produce more oestrogen than their slim counterparts.”
Chavarro’s study conflicts with the large body of U.S. government and National Institute of Health-sponsored human and primate research, in which controlled amounts of isoflavones from soy were fed and no effect on quantity, quality or motility of sperm were observed. Upon hearing of Chavarro’s findings, Dr. Stephen Barnes, a pharmacologist at the University of Alabama at Birmingham, noted, “This study is the first to find this correlation. The research on soy in men has not found a negative impact on male hormones but rather has suggested a preventive effect in prostate cancer.”
Learn the facts about healthy soyfoods. Studies have indicated soyfoods may lower cholesterol, may boost cognitive function and may protect against prostate cancer. For more information, visit www.soyfoods.org.
Wednesday, October 17, 2007
Trader Vic's Las Vegas Marks Opening with Arrival of Tikis
The famed four-mile stretch of the glittering Las Vegas Strip was reminiscent of Easter Island today, as dozens of tiki statues mysteriously appeared to mark the opening of the Trader Vic’s restaurant at the Miracle Mile Shops at the Planet Hollywood Resort & Casino. Check out the video here!
Origins unknown, the tikis are definitely friendly. Tourists are invited to take pictures with the tikis and rub them for good luck. Casino gamblers infused with tiki-power can expect much good fortune, and Trader Vic’s apologizes in advance to casino operators who can expect payouts of record jackpots today. Tiki sightings have been reported by the “Welcome to Fabulous Las Vegas” sign, by the replica Eiffel Tower and many of the tikis appear intent on watching the Bellagio fountain show. Magic tikis were also spotted on-stage with famed illusionist, Hans Klok.
Each of the tiki statues are hand-carved and stand 6-feet tall by 3-feet wide. Don’t be rude and ask how much they weigh, because those Trader Vic’s BBQ Kobe short ribs with nashi pear salad and soy sake glazed Hawaiian ono with green papaya salad are hard to refuse! Suffice it to say, they’re healthy, robust tikis.
*In the mythology of some Polynesian peoples, Tiki was the first man on earth. There are several versions of the Tiki’s story, but according to the Maori, the god Tumatauenga created him. One day, Tiki saw a woman, Marikriko, swimming in a lake and was overcome by her beauty. Marikoriko seduced Tiki and the two eventually married. The traditional Tiki is today regarded as a symbol of good luck and fertility. Trader Vic’s is regarded as a symbol of good food, good fun and a laid-back tropical atmosphere.
* In deference to Polynesian cultures, the tikis created for this event are only representative of authentic tikis and do not accurately depict any actual cultural symbols. We saw that Brady Bunch episode and we’re not about to mess around with the mojo of the Tiki. D’uh.
With an upscale restaurant, second-level ultralounge and outdoor party patio overlooking the famed-Las Vegas Strip, Trader Vic’s Las Vegas is a 15,000 sq. ft. dining and entertainment venue that will appeal to all Inspired by Trader Vic’s famed tropical island motif, Trader Vic’s Las Vegas features contemporary design with backlit inlaid bamboo walls, zebra wood fixtures and a sweeping shingled roof. Forty-foot tall wooden tikis preside over the dining room, and the amplified sounds of progressive house and electronic lounge music emanate from two separate DJ booths.
Diners can enjoy a wide variety of Asian/Polynesian inspired dishes such as Hawaiian poke with ahi and hamachi served with taro chips, traditional bongo bongo soup, BBQ Kobe short ribs with nashi pear salad and soy sake glazed Hawaiian ono with green papaya salad. Let the libations flow with Trader Vic’s famous (and infamous) cocktail menu of more than 40 specialty drinks, including the original Mai Tai, and other signature cocktails such as the Scorpion and Navy Grog.
Hours of operation:
Restaurant: 11am - Midnight (7 days a week)
Patio: 11am - 4am (7 days a week)
Ultra lounge: Thursday – Monday 9pm - 3am (Closed Tuesday & Wednesday)
Retail Boutique: 10am – Midnight (7 days a week)
• Dress code for ultralounge and restaurant (no dress code for patio)
• Entrees from $9 to $35
• DJ entertainment
• Non-smoking restaurant
• Smoking permitted in ultralounge and patio
• Wheelchair accessible
• Vegetarian friendly
• All major credit cards accepted
• Reservations recommended
• Phone #702.405.4700 or www.opentable.com
www.VicIsComing.com or www.TraderVicsLV.com
Origins unknown, the tikis are definitely friendly. Tourists are invited to take pictures with the tikis and rub them for good luck. Casino gamblers infused with tiki-power can expect much good fortune, and Trader Vic’s apologizes in advance to casino operators who can expect payouts of record jackpots today. Tiki sightings have been reported by the “Welcome to Fabulous Las Vegas” sign, by the replica Eiffel Tower and many of the tikis appear intent on watching the Bellagio fountain show. Magic tikis were also spotted on-stage with famed illusionist, Hans Klok.
Each of the tiki statues are hand-carved and stand 6-feet tall by 3-feet wide. Don’t be rude and ask how much they weigh, because those Trader Vic’s BBQ Kobe short ribs with nashi pear salad and soy sake glazed Hawaiian ono with green papaya salad are hard to refuse! Suffice it to say, they’re healthy, robust tikis.
*In the mythology of some Polynesian peoples, Tiki was the first man on earth. There are several versions of the Tiki’s story, but according to the Maori, the god Tumatauenga created him. One day, Tiki saw a woman, Marikriko, swimming in a lake and was overcome by her beauty. Marikoriko seduced Tiki and the two eventually married. The traditional Tiki is today regarded as a symbol of good luck and fertility. Trader Vic’s is regarded as a symbol of good food, good fun and a laid-back tropical atmosphere.
* In deference to Polynesian cultures, the tikis created for this event are only representative of authentic tikis and do not accurately depict any actual cultural symbols. We saw that Brady Bunch episode and we’re not about to mess around with the mojo of the Tiki. D’uh.
With an upscale restaurant, second-level ultralounge and outdoor party patio overlooking the famed-Las Vegas Strip, Trader Vic’s Las Vegas is a 15,000 sq. ft. dining and entertainment venue that will appeal to all Inspired by Trader Vic’s famed tropical island motif, Trader Vic’s Las Vegas features contemporary design with backlit inlaid bamboo walls, zebra wood fixtures and a sweeping shingled roof. Forty-foot tall wooden tikis preside over the dining room, and the amplified sounds of progressive house and electronic lounge music emanate from two separate DJ booths.
Diners can enjoy a wide variety of Asian/Polynesian inspired dishes such as Hawaiian poke with ahi and hamachi served with taro chips, traditional bongo bongo soup, BBQ Kobe short ribs with nashi pear salad and soy sake glazed Hawaiian ono with green papaya salad. Let the libations flow with Trader Vic’s famous (and infamous) cocktail menu of more than 40 specialty drinks, including the original Mai Tai, and other signature cocktails such as the Scorpion and Navy Grog.
Hours of operation:
Restaurant: 11am - Midnight (7 days a week)
Patio: 11am - 4am (7 days a week)
Ultra lounge: Thursday – Monday 9pm - 3am (Closed Tuesday & Wednesday)
Retail Boutique: 10am – Midnight (7 days a week)
• Dress code for ultralounge and restaurant (no dress code for patio)
• Entrees from $9 to $35
• DJ entertainment
• Non-smoking restaurant
• Smoking permitted in ultralounge and patio
• Wheelchair accessible
• Vegetarian friendly
• All major credit cards accepted
• Reservations recommended
• Phone #702.405.4700 or www.opentable.com
www.VicIsComing.com or www.TraderVicsLV.com
Bagging the Brown Bag Lunch in 2008: Revamp your child's lunch with fun, healthy alternatives
Globally, there are more than 300 million obese adults. Obesity most commonly begins in childhood between the ages of 5 and 6, and during adolescence; studies have shown that a child who is obese between the ages of 10 and 13 has an 80 percent chance of becoming an obese adult.
The New Year is a great time to introduce some healthy new recipes and ingredients into your child’s lunch box!
Below are five great tips and recipes (for each day of the week) from Ellie Krieger and the Just One More for Healthy Living Campaign to add just one more veggie and fruit daily, and lean protein – like tuna – weekly, to set your child up for a healthy future.
Aim to “Eat the Rainbow” at every meal – this is a fun way for kids to get the nutrition they need. Add fresh, green and red bell peppers to a StarKist tuna wrap or sandwich for added crunch and color.
Prepare Vegetable Pasta Salad (recipe below) in the evening and pack it in a single-serve container for an easy and delicious lunch kids will love.
Instead of using jelly, add sliced, fresh fruit, like banana, apple or mango, to a peanut butter sandwich.
Toss in a Del Monte Fruit Naturals, a convenient, individual serving of fresh-tasting fruit – peeled, sliced and ready-to-eat, and skip the slicing, peeling and mess of cutting up fruit. Fruit Naturals are available in seven varieties.
Pack a couple mini kebabs of low-fat cheese cubes, apples and grapes.
Vegetable Pasta Salad
Serves 6-8
6 oz. uncooked corkscrew pasta
1 can (14-½ oz.) Del Monte® Cut Green Beans, drained
1 can (11 oz.) Del Monte® Summer Crisp Vacuum Packed Whole Kernel Sweet Corn, drained
1 can (8-¼ ) Del Monte® Sliced Carrots, drained
1 can (2-½ oz.) sliced ripe olives, drained
1 cup bottled low-calorie Italian dressing
1/3 cup green onions, sliced
1/3 cup red or green pepper, diced
Cook pasta as package directs; rinse with cold water and drain well.
Combine remaining ingredients in large bowl; toss to coat. Chill if desired.
Just One More for Healthy Living Campaign
The Just One More for Healthy Living program, which was created in 2006, encourages families to take simple steps each day that will result in a lifetime of good health by adding just one more daily serving of fruits and vegetables, including tomatoes, just one more weekly serving of lean protein such as tuna, and just one more physical activity each day. Del Monte and StarKist brands, the YMCA of the USA, and the Food Network’s Ellie Krieger empower American families to start living healthier, more energized lives with the Just One More for Healthy Living campaign and pledge. Over 60,000 families have already taken the pledge!
The New Year is a great time to introduce some healthy new recipes and ingredients into your child’s lunch box!
Below are five great tips and recipes (for each day of the week) from Ellie Krieger and the Just One More for Healthy Living Campaign to add just one more veggie and fruit daily, and lean protein – like tuna – weekly, to set your child up for a healthy future.
Aim to “Eat the Rainbow” at every meal – this is a fun way for kids to get the nutrition they need. Add fresh, green and red bell peppers to a StarKist tuna wrap or sandwich for added crunch and color.
Prepare Vegetable Pasta Salad (recipe below) in the evening and pack it in a single-serve container for an easy and delicious lunch kids will love.
Instead of using jelly, add sliced, fresh fruit, like banana, apple or mango, to a peanut butter sandwich.
Toss in a Del Monte Fruit Naturals, a convenient, individual serving of fresh-tasting fruit – peeled, sliced and ready-to-eat, and skip the slicing, peeling and mess of cutting up fruit. Fruit Naturals are available in seven varieties.
Pack a couple mini kebabs of low-fat cheese cubes, apples and grapes.
Vegetable Pasta Salad
Serves 6-8
6 oz. uncooked corkscrew pasta
1 can (14-½ oz.) Del Monte® Cut Green Beans, drained
1 can (11 oz.) Del Monte® Summer Crisp Vacuum Packed Whole Kernel Sweet Corn, drained
1 can (8-¼ ) Del Monte® Sliced Carrots, drained
1 can (2-½ oz.) sliced ripe olives, drained
1 cup bottled low-calorie Italian dressing
1/3 cup green onions, sliced
1/3 cup red or green pepper, diced
Cook pasta as package directs; rinse with cold water and drain well.
Combine remaining ingredients in large bowl; toss to coat. Chill if desired.
Just One More for Healthy Living Campaign
The Just One More for Healthy Living program, which was created in 2006, encourages families to take simple steps each day that will result in a lifetime of good health by adding just one more daily serving of fruits and vegetables, including tomatoes, just one more weekly serving of lean protein such as tuna, and just one more physical activity each day. Del Monte and StarKist brands, the YMCA of the USA, and the Food Network’s Ellie Krieger empower American families to start living healthier, more energized lives with the Just One More for Healthy Living campaign and pledge. Over 60,000 families have already taken the pledge!
New film King Corn responds to National Corn Growers Assn
The filmmakers behind King Corn responded today to the National Corn Growers Association by admitting that “yes, we do want to shake up the Farm Bill debate.”
“While we recognize that U.S. corn growers have grown 93 million acres and we’ve only grown one acre, we did learn a few interesting things in the process,” said Curt Ellis, one of the pair of amateur farmers featured in the new documentary film.
As critics have pointed out, the film is notable for its respect of the farmers that Ellis and Ian Cheney met during their time in Greene, Iowa. “Most of what we learned, we learned from the farmers that taught us,” said director Aaron Woolf.
“What King Corn does do is take a fresh look at how government-subsidized, all-out corn production enables a food system awash in nutritionally empty calories, said Cheney.
“King Corn focuses on the food aspects of corn, which are largely missing from the Farm Bill debate right now,” Woolf added, “and which do have a tremendous influence on our nation’s health.
The epidemics of diabetes and obesity, fueled by an abundance of commodity-based processed foods, are important problems which should be addressed in the 2007 Farm Bill, but which so far have largely been ignored.
The film opened to sellout crowds in New York last weekend, screened last night on Capitol Hill, and opens in Washington, D.C. this Friday at the E Street Cinema. More national dates may be found at www.kingcorn.net.
“While we recognize that U.S. corn growers have grown 93 million acres and we’ve only grown one acre, we did learn a few interesting things in the process,” said Curt Ellis, one of the pair of amateur farmers featured in the new documentary film.
As critics have pointed out, the film is notable for its respect of the farmers that Ellis and Ian Cheney met during their time in Greene, Iowa. “Most of what we learned, we learned from the farmers that taught us,” said director Aaron Woolf.
“What King Corn does do is take a fresh look at how government-subsidized, all-out corn production enables a food system awash in nutritionally empty calories, said Cheney.
“King Corn focuses on the food aspects of corn, which are largely missing from the Farm Bill debate right now,” Woolf added, “and which do have a tremendous influence on our nation’s health.
The epidemics of diabetes and obesity, fueled by an abundance of commodity-based processed foods, are important problems which should be addressed in the 2007 Farm Bill, but which so far have largely been ignored.
The film opened to sellout crowds in New York last weekend, screened last night on Capitol Hill, and opens in Washington, D.C. this Friday at the E Street Cinema. More national dates may be found at www.kingcorn.net.
Tuesday, October 16, 2007
2007 Blue Plate Awards for KY Restaurants
2007 Blue Plate Award Nominees
Independent Casual Restaurant - Presented by Somerset Food Service
Ramsi’s, Louisville
The gold standard of Bardstown Road, the #1 independent restaurant district in the region.
Three Suns Bistro, Nicholasville
Mediterranean concept with good vibes for food.
Greyhound Tavern, Florence
A Northern Kentucky favorite, known for fried chicken and other comfort foods.
Mordecai’s, Springfield
New ownership has given new life to long-time regional favorite.
Café Lou Lou, Louisville
They just moved to an upscale location and legions followed and grew.
Stone Hearth, Elizabethtown
20 years of doing things right in E-town. Dry no more.
Pompilio’s, Newport
Real Italian family cooking the way Newport likes it for 55 years.
Joe Bologna’s, Lexington
The stained glass windows in this onetime Jewish temple add character to this landmark UK-area restaurant.
Los Aztecas, Louisville
Downtown corner spot handles busy, busy, busy lunch crowd every day.
Independent Upscale Restaurant - Presented by Prep Magazine
Greenup Café, Newport
Owned by Jean Roberd, formerly of The Maissonette in Cincinnati. Exceptional patio.
Black Tulip, Midway
Jazzy feel in the heart of horse country with a welcoming front patio.
Murray’s, Lexington
A striking hearthstone fireplace on the patio, true Southern comfort inside.
Volare, Louisville
First-rate restaurant brings Chicago atmosphere and food to the Derby City.
610 Magnolia, Louisville
Old Louisville’s destination restaurant neighboring UofL.
211 Clover, Louisville
Perfect presentation for old-money clientele in St. Matthews.
Old Stone Inn, Simpsonville
Owners Paul and Sally Crump accommodate the saddle-bred world of Shelby County.
Azur, Lexington
Could win an award for contemporary restaurant design. Food, service and bar also deliver.
August Moon, Louisville
Introduced and perfected upscale Asian dining.
Chef - Presented by Sullivan University’s National Center For Hospitality Studies
Jonathan Gossett, Dudley’s, Lexington
Many great chefs started in this kitchen; Chef Gossett is the latest, with an adventurous flair.
Michael Paley, Proof On Main, Louisville
He brings prestige and knowledge to the city’s dining scene.
Jeff Jarfi, Jarfi’s, Louisville
A crowd pleaser with his restaurant in the Kentucky Center and Mellwood Arts Center.
Ed Valente, Spindletop Hall, Lexington
A leader of the culinary community in the Bluegrass who loves food.
Patrick Colley, Louisville Country Club, Louisville
Executive chef at Kentucky’s most exclusive country club.
Jim Gerhardt, Louisville/Crestview Hills
His plate presentation is second to none.
Gil Logan, Churchill Downs, Louisville
Always goes over the top, including his dinner for the Queen at the Kentucky Derby this year.
John Plymale, Porcini’s, Louisville
The original chef at Crescent Hill’s most popular restaurant.
Barbecue - Presented by Kentucky Pork Producers
Old Hickory, Owensboro
The locals give it the highest marks in town.
Moonlite Barbecue, Owensboro
Maybe Kentucky’s most famous restaurant.
Roberson High Burger, Murray
If you went to Murray State, you remember this place for burgers and barbecue.
Montgomery Inn, Florence
Founded in Cincinnati, this was Bob Hope’s favorite restaurant.
Billy’s, Lexington
A western style barbecue that has kept them coming for 20 years.
Hill’s Barbecue, Mayfield
A name restaurant in western Kentucky that’s been in the same family for generations.
Roy’s Barbecue, Russellville
The barbecue is so good that people eat there twice a day.
Jucy’s, Louisville
A favorite on the east side in a city not known for barbecue.
Brother’s Bar-B-Que Plantation, Madisonville
Long time restaurant family offers new BBQ place in Western Kentucky.
Local Foods - Presented by Kentucky Proud
Lilly’s, Louisville
Chef/owner Kathy Cary believed in local food from the beginning and keeps the faith.
Artemesia, Louisville
An artsy restaurant that keeps upgrading its menu with local fare.
Holly Hill Inn, Midway
80 percent of Chef Quita Michel’s menu is local food. By the way, she’s an amazing cook.
Stella’s Deli, Lexington
Passionate about local farmers, supporting local food economies and using seasonally available ingredients.
Le Relais, Louisville
Chef Daniel Stage favors fresh, local ingredients for his French cuisine.
Jonathan at Gratz Park Inn, Lexington
Chef Jonathan Lundy always comes to mind for culinary creativity and local foods.
Ramsey’s, Lexington
A leading independent casual restaurant whose menu strongly supports local foods.
Chaney’s Dairy Barn, Bowling Green
Carl Chaney takes milk from his dairy farm and makes ice cream.
New Place - Presented by Kentucky Bison
Heirloom, Midway
Midway adds another notch on its belt as Kentucky’s best small town for restaurants.
Courthouse Bakery, Versailles
Pastry chef/owner Ginny Richardson pleasantly surprises everyone with an upscale bakery in Versailles.
The Brickyard Restaurant, Franklin
The boys from Bosnia via Bowling Green do it again on the border of Tennessee.
Basa, Louisville
Upscale, dinner only, Vietnamese restaurant has been an instant success in Crescent Hill.
Shiraz, Louisville
Everyone needs help ordering this Persian food and then they just love it.
Mojito’s, Louisville
The creators of Havana Rumba Restaurant are two-for-two with this new tapas concept.
Smashing Tomato, Lexington
The founder of Fazoli’s is rolling out this new fast casual Italian concept that looks like a winner.
Veranese, Louisville
Solid reviews from The Courier-Journal and Hotbytes blog.
Independent Steak Restaurant - Presented by the Kentucky Beef Council
Malone’s, Lexington
Its popularity just keeps growing with a third Lexington location on the drawing board.
Mike and Jimmy’s Chophouse, Crestview Hills
Chef/owners Jim Gerhardt and Michael Cunha bring a nice style to northern Kentucky.
Jeff Ruby’s, Louisville
This place is dripping with opulence and great food. You feel famous just by eating there.
Charlie’s Steakhouse, Oak Grove
Fort Campbell marches in for steaks that hang over the edge of the plate.
Little Taste of Texas, Glasgow
Winners of the Beef Backer award for their choice of meats.
Cattleman’s Roadhouse, Shelbyville
Steak and salad bar have been the right combination to launch growing venture off I-64, at exit 32.
Business Lunch Restaurant - Presented by The Lane Report
Bellini’s, Lexington
Excellent Italian food in a renovated downtown space that now includes a bakery, banquet room and classy martini bar.
440 Main, Bowling Green
Upscale and casual, a downtown favorite for food and drinks.
Vincenzo’s, Louisville
The way fine dining was meant to be. Your clients will be impressed.
Bristol Bar & Grille, Louisville
Selecting Bristol’s as the place for a business lunch is always a good choice.
Sarafini’s, Frankfort
The obvious choice for a business lunch in Kentucky’s state capital.
Z’s Oyster Bar, Louisville
On restaurant row (Hurstbourne Lane) in Louisville, Z’s stands up to the chains.
Briar Patch, Owensboro
A steak and prime rib restaurant found in the BBQ capital.
Exploring Kentucky Award
Courthouse Café, Whitesburg
Mary Richardson offers five different daily specials. Son Jared is partner in Wallace Station in Midway.
Chirico Ristorante, Pikeville
Known for enormous portions by those dining in the Pensan Hotel.
Billy Ray’s, Prestonsburg
A three-meals-a-day restaurant, with hamburgers that go three hands high. Incredible desserts.
Hot Diggity Dog, Cadiz
Serving Nathan’s hot dogs to provide taste of NYC in Western Kentucky.
Patti’s Settlement, Grand Rivers
A restaurant that comprises an entire town, with shopping, dining and mile-high meringue pies.
The Feed Mill Restaurant, Morganfield
Jambalaya, red beans and rice and etouffee - Cajun cooking in the country.
DiFabio’s, Madisonville
Pure Italian with great atmosphere.
Doe Run Inn, Brandenburg
Scenic, quiet setting known for fried chicken and other country cooking.
Kentucky Winery-Presented by Kentucky Grape and Wine Council
Talon Winery, Lexington
Tobacco barn became reception hall.
Equus Run Winery, Midway
Concerts have grown to attract thousands.
Springhill Winery, Springhill
Historic bed and breakfast near Bardstown.
Lover’s Leap Winery, Lawrenceburg
Nestled in the hills by the Kentucky River.
Jean Farris Winery, Lexington
Horse country winery with nice café.
Chrisman Mill Winery, Nicholasville
Celebrate their winery’s 10th anniversary this December.
Elk Creek Winery, Owenton
Winery includes a spectacular lodge with three-story stone hearth fireplace.
Smith-Berry Winery, New Castle
They converted a dairy barn into an art gallery.
In Town Winery, Louisville
Buying grapes in Kentucky and making wine in downtown Louisville bistro.
Acres of Land Winery, Richmond
A scenic drive off the beaten path.
Independent Casual Restaurant - Presented by Somerset Food Service
Ramsi’s, Louisville
The gold standard of Bardstown Road, the #1 independent restaurant district in the region.
Three Suns Bistro, Nicholasville
Mediterranean concept with good vibes for food.
Greyhound Tavern, Florence
A Northern Kentucky favorite, known for fried chicken and other comfort foods.
Mordecai’s, Springfield
New ownership has given new life to long-time regional favorite.
Café Lou Lou, Louisville
They just moved to an upscale location and legions followed and grew.
Stone Hearth, Elizabethtown
20 years of doing things right in E-town. Dry no more.
Pompilio’s, Newport
Real Italian family cooking the way Newport likes it for 55 years.
Joe Bologna’s, Lexington
The stained glass windows in this onetime Jewish temple add character to this landmark UK-area restaurant.
Los Aztecas, Louisville
Downtown corner spot handles busy, busy, busy lunch crowd every day.
Independent Upscale Restaurant - Presented by Prep Magazine
Greenup Café, Newport
Owned by Jean Roberd, formerly of The Maissonette in Cincinnati. Exceptional patio.
Black Tulip, Midway
Jazzy feel in the heart of horse country with a welcoming front patio.
Murray’s, Lexington
A striking hearthstone fireplace on the patio, true Southern comfort inside.
Volare, Louisville
First-rate restaurant brings Chicago atmosphere and food to the Derby City.
610 Magnolia, Louisville
Old Louisville’s destination restaurant neighboring UofL.
211 Clover, Louisville
Perfect presentation for old-money clientele in St. Matthews.
Old Stone Inn, Simpsonville
Owners Paul and Sally Crump accommodate the saddle-bred world of Shelby County.
Azur, Lexington
Could win an award for contemporary restaurant design. Food, service and bar also deliver.
August Moon, Louisville
Introduced and perfected upscale Asian dining.
Chef - Presented by Sullivan University’s National Center For Hospitality Studies
Jonathan Gossett, Dudley’s, Lexington
Many great chefs started in this kitchen; Chef Gossett is the latest, with an adventurous flair.
Michael Paley, Proof On Main, Louisville
He brings prestige and knowledge to the city’s dining scene.
Jeff Jarfi, Jarfi’s, Louisville
A crowd pleaser with his restaurant in the Kentucky Center and Mellwood Arts Center.
Ed Valente, Spindletop Hall, Lexington
A leader of the culinary community in the Bluegrass who loves food.
Patrick Colley, Louisville Country Club, Louisville
Executive chef at Kentucky’s most exclusive country club.
Jim Gerhardt, Louisville/Crestview Hills
His plate presentation is second to none.
Gil Logan, Churchill Downs, Louisville
Always goes over the top, including his dinner for the Queen at the Kentucky Derby this year.
John Plymale, Porcini’s, Louisville
The original chef at Crescent Hill’s most popular restaurant.
Barbecue - Presented by Kentucky Pork Producers
Old Hickory, Owensboro
The locals give it the highest marks in town.
Moonlite Barbecue, Owensboro
Maybe Kentucky’s most famous restaurant.
Roberson High Burger, Murray
If you went to Murray State, you remember this place for burgers and barbecue.
Montgomery Inn, Florence
Founded in Cincinnati, this was Bob Hope’s favorite restaurant.
Billy’s, Lexington
A western style barbecue that has kept them coming for 20 years.
Hill’s Barbecue, Mayfield
A name restaurant in western Kentucky that’s been in the same family for generations.
Roy’s Barbecue, Russellville
The barbecue is so good that people eat there twice a day.
Jucy’s, Louisville
A favorite on the east side in a city not known for barbecue.
Brother’s Bar-B-Que Plantation, Madisonville
Long time restaurant family offers new BBQ place in Western Kentucky.
Local Foods - Presented by Kentucky Proud
Lilly’s, Louisville
Chef/owner Kathy Cary believed in local food from the beginning and keeps the faith.
Artemesia, Louisville
An artsy restaurant that keeps upgrading its menu with local fare.
Holly Hill Inn, Midway
80 percent of Chef Quita Michel’s menu is local food. By the way, she’s an amazing cook.
Stella’s Deli, Lexington
Passionate about local farmers, supporting local food economies and using seasonally available ingredients.
Le Relais, Louisville
Chef Daniel Stage favors fresh, local ingredients for his French cuisine.
Jonathan at Gratz Park Inn, Lexington
Chef Jonathan Lundy always comes to mind for culinary creativity and local foods.
Ramsey’s, Lexington
A leading independent casual restaurant whose menu strongly supports local foods.
Chaney’s Dairy Barn, Bowling Green
Carl Chaney takes milk from his dairy farm and makes ice cream.
New Place - Presented by Kentucky Bison
Heirloom, Midway
Midway adds another notch on its belt as Kentucky’s best small town for restaurants.
Courthouse Bakery, Versailles
Pastry chef/owner Ginny Richardson pleasantly surprises everyone with an upscale bakery in Versailles.
The Brickyard Restaurant, Franklin
The boys from Bosnia via Bowling Green do it again on the border of Tennessee.
Basa, Louisville
Upscale, dinner only, Vietnamese restaurant has been an instant success in Crescent Hill.
Shiraz, Louisville
Everyone needs help ordering this Persian food and then they just love it.
Mojito’s, Louisville
The creators of Havana Rumba Restaurant are two-for-two with this new tapas concept.
Smashing Tomato, Lexington
The founder of Fazoli’s is rolling out this new fast casual Italian concept that looks like a winner.
Veranese, Louisville
Solid reviews from The Courier-Journal and Hotbytes blog.
Independent Steak Restaurant - Presented by the Kentucky Beef Council
Malone’s, Lexington
Its popularity just keeps growing with a third Lexington location on the drawing board.
Mike and Jimmy’s Chophouse, Crestview Hills
Chef/owners Jim Gerhardt and Michael Cunha bring a nice style to northern Kentucky.
Jeff Ruby’s, Louisville
This place is dripping with opulence and great food. You feel famous just by eating there.
Charlie’s Steakhouse, Oak Grove
Fort Campbell marches in for steaks that hang over the edge of the plate.
Little Taste of Texas, Glasgow
Winners of the Beef Backer award for their choice of meats.
Cattleman’s Roadhouse, Shelbyville
Steak and salad bar have been the right combination to launch growing venture off I-64, at exit 32.
Business Lunch Restaurant - Presented by The Lane Report
Bellini’s, Lexington
Excellent Italian food in a renovated downtown space that now includes a bakery, banquet room and classy martini bar.
440 Main, Bowling Green
Upscale and casual, a downtown favorite for food and drinks.
Vincenzo’s, Louisville
The way fine dining was meant to be. Your clients will be impressed.
Bristol Bar & Grille, Louisville
Selecting Bristol’s as the place for a business lunch is always a good choice.
Sarafini’s, Frankfort
The obvious choice for a business lunch in Kentucky’s state capital.
Z’s Oyster Bar, Louisville
On restaurant row (Hurstbourne Lane) in Louisville, Z’s stands up to the chains.
Briar Patch, Owensboro
A steak and prime rib restaurant found in the BBQ capital.
Exploring Kentucky Award
Courthouse Café, Whitesburg
Mary Richardson offers five different daily specials. Son Jared is partner in Wallace Station in Midway.
Chirico Ristorante, Pikeville
Known for enormous portions by those dining in the Pensan Hotel.
Billy Ray’s, Prestonsburg
A three-meals-a-day restaurant, with hamburgers that go three hands high. Incredible desserts.
Hot Diggity Dog, Cadiz
Serving Nathan’s hot dogs to provide taste of NYC in Western Kentucky.
Patti’s Settlement, Grand Rivers
A restaurant that comprises an entire town, with shopping, dining and mile-high meringue pies.
The Feed Mill Restaurant, Morganfield
Jambalaya, red beans and rice and etouffee - Cajun cooking in the country.
DiFabio’s, Madisonville
Pure Italian with great atmosphere.
Doe Run Inn, Brandenburg
Scenic, quiet setting known for fried chicken and other country cooking.
Kentucky Winery-Presented by Kentucky Grape and Wine Council
Talon Winery, Lexington
Tobacco barn became reception hall.
Equus Run Winery, Midway
Concerts have grown to attract thousands.
Springhill Winery, Springhill
Historic bed and breakfast near Bardstown.
Lover’s Leap Winery, Lawrenceburg
Nestled in the hills by the Kentucky River.
Jean Farris Winery, Lexington
Horse country winery with nice café.
Chrisman Mill Winery, Nicholasville
Celebrate their winery’s 10th anniversary this December.
Elk Creek Winery, Owenton
Winery includes a spectacular lodge with three-story stone hearth fireplace.
Smith-Berry Winery, New Castle
They converted a dairy barn into an art gallery.
In Town Winery, Louisville
Buying grapes in Kentucky and making wine in downtown Louisville bistro.
Acres of Land Winery, Richmond
A scenic drive off the beaten path.
Lawsuits Announced Against Nation's Biggest Organic Dairy
Acting on behalf of organic food
consumers in 27 states, class action lawsuits are being filed in U.S.
federal courts, in St. Louis and Denver, against the nation’s largest
organic dairy. The suits charge Aurora Dairy Corporation, based in
Boulder, Colorado, with allegations of consumer fraud, negligence,
and unjust enrichment concerning the sale of organic milk by the
company. 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 2005 formal legal complaint
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 Ohio, Illinois, and Missouri have so far have
filed one of the lawsuits in Missouri, with another suit, covering
dozens of additional states where plaintiffs live, due to be filed in
Denver tomorrow. The attorneys are seeking damages from Aurora to
reimburse consumers harmed by the company’s actions and are
requesting 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
some of the nation’s biggest chains, including Wal-Mart, Target,
Costco, Safeway, Wild Oats, and about 20 others.
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 research, since confirmed by a 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.
“We believe that there are tens of thousands of consumers across the
United States who have been directly impacted by Aurora’s practices,”
said Ronnie Cummins of the Organic Consumers Association. “We are
pleased to see this legal action. We will do what we can to ensure
that organic continues to mean organic and that consumers get exactly
that when they are paying premium prices for organic food,” Cummins
added.
“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 lawsuit. “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.
In addition to Missouri plaintiffs being represented by the St.
Louis, Missouri–based law firm Simon Passanante, the larger
multistate Denver suit is being handled by, attorneys from Lane,
Alton, Horst in Columbus, Ohio, Wolf, Haldenstein, Adler, Freeman,
and Herz in Chicago, Illinois, and Gray, Ritter, and Graham, also
based in St. Louis.
“We encourage anyone who has purchased some of Aurora’s private-label
products to contact OCA or Cornucopia, and we will help them obtain
justice,” the Cornucopia's Kastel added. Although not plaintiffs
themselves, the two public-interest groups have supported the lawsuit
through research and organizing. A list of the grocery chains
supplied by Aurora, the nation's largest private-label bottler, can
be secured by contacting OCA or Cornucopia.
Cornucopia and OCA point 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.”
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 Aurora 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."
consumers in 27 states, class action lawsuits are being filed in U.S.
federal courts, in St. Louis and Denver, against the nation’s largest
organic dairy. The suits charge Aurora Dairy Corporation, based in
Boulder, Colorado, with allegations of consumer fraud, negligence,
and unjust enrichment concerning the sale of organic milk by the
company. 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 2005 formal legal complaint
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 Ohio, Illinois, and Missouri have so far have
filed one of the lawsuits in Missouri, with another suit, covering
dozens of additional states where plaintiffs live, due to be filed in
Denver tomorrow. The attorneys are seeking damages from Aurora to
reimburse consumers harmed by the company’s actions and are
requesting 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
some of the nation’s biggest chains, including Wal-Mart, Target,
Costco, Safeway, Wild Oats, and about 20 others.
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 research, since confirmed by a 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.
“We believe that there are tens of thousands of consumers across the
United States who have been directly impacted by Aurora’s practices,”
said Ronnie Cummins of the Organic Consumers Association. “We are
pleased to see this legal action. We will do what we can to ensure
that organic continues to mean organic and that consumers get exactly
that when they are paying premium prices for organic food,” Cummins
added.
“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 lawsuit. “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.
In addition to Missouri plaintiffs being represented by the St.
Louis, Missouri–based law firm Simon Passanante, the larger
multistate Denver suit is being handled by, attorneys from Lane,
Alton, Horst in Columbus, Ohio, Wolf, Haldenstein, Adler, Freeman,
and Herz in Chicago, Illinois, and Gray, Ritter, and Graham, also
based in St. Louis.
“We encourage anyone who has purchased some of Aurora’s private-label
products to contact OCA or Cornucopia, and we will help them obtain
justice,” the Cornucopia's Kastel added. Although not plaintiffs
themselves, the two public-interest groups have supported the lawsuit
through research and organizing. A list of the grocery chains
supplied by Aurora, the nation's largest private-label bottler, can
be secured by contacting OCA or Cornucopia.
Cornucopia and OCA point 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.”
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 Aurora 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."
The first wines for Christian consumers
It was at a wedding in Galilee where, 2,000 years ago, Jesus turned water into wine. Today, this region is home to The Grapes of GalileeTM, wines of exceptional quality crafted with the modern Christian in mind.
The Grapes of Galilee are grown by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States.
Cabernet Sauvignon 2005 - Deep royal purple, showing herbal and black olive flavors backed up nicely by currants and wild berries. Soft tannins and good balance make the wine fun to drink.
Merlot 2005 - Medium bodied, with soft tannins and generous berry and black cherry fruits; very pleasant.
Chardonnay 2006 - Light gold, medium bodied, with citrus and tropical fruits on a lightly earthy background. Good balancing acidity keeps the wine lively and fruity.
The wines retail for $13.99 and are currently available in retail stores in Connecticut, Georgia, Massachusetts, New Jersey and New York -- and wholesale distributors in several other states are in the works. “This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, purchase wine or inquire about wholesale distribution, visit www.haroz.com.
The Grapes of Galilee are grown by the Sea of Galilee and watered by the Jordan River, where Jesus was baptized. They are ideal for celebrations such as wedding receptions and communions, or any festive occasions when Christians seek a physical connection to their spiritual homeland.
“The history of this wine is something that we can all share together,” says UC San Diego student Adam Haroz, who founded import company Haroz Vintners with his father, Pini, after being inspired by a trip to Israel. “I hope to provide a way to strengthen the bond between Israel and many other people through bringing wine from Galilee to the houses of the Christian community.”
Israeli wines have made great strides in recent decades, and the Galilee region is best suited for viticulture. The high elevation, cool breezes, marked day and night temperature changes and rich, well-drained soils make the area ideal for The Grapes of Galilee’s cabernet, merlot and chardonnay varietals. All three Grapes of Galilee wines are currently available in the United States.
Cabernet Sauvignon 2005 - Deep royal purple, showing herbal and black olive flavors backed up nicely by currants and wild berries. Soft tannins and good balance make the wine fun to drink.
Merlot 2005 - Medium bodied, with soft tannins and generous berry and black cherry fruits; very pleasant.
Chardonnay 2006 - Light gold, medium bodied, with citrus and tropical fruits on a lightly earthy background. Good balancing acidity keeps the wine lively and fruity.
The wines retail for $13.99 and are currently available in retail stores in Connecticut, Georgia, Massachusetts, New Jersey and New York -- and wholesale distributors in several other states are in the works. “This is a completely unique venture,” says president Pini Haroz. “No one else is doing anything like this.”
To learn more about The Grapes of Galilee, purchase wine or inquire about wholesale distribution, visit www.haroz.com.
Saturday, October 13, 2007
Great American Beer Festival Winners Announced
More than 100 judges labored for three days to evaluate 2,793 beers and pick the best entries and top breweries for this year’s Great American Beer Festival. A total of 222 medals were awarded in 75 beer style categories and top breweries and brewers were designated based on the total number of medals won. The five top awards recognize small, medium and large breweries and small and large brewpubs. The awards went to the following breweries:
Large Brewing Company and Large Brewing Company Brewer of the Year
Pabst Brewing Company, Woodridge, IL
Bob Newman
Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year
Sponsored by HopUnion CBS, LLC
Firestone Walker Brewing Company, Paso Robles, California
Matt Brynildson
Small Brewing Company and Small Brewing Company Brewer of the Year
Sponsored by Microstar Keg Management
Port Brewing & The Lost Abbey, San Marcos, California
Tomme Arthur
Large Brewpub and Large Brewpub Brewer of the Year
Sponsored by Brewery Supply Group
Redrock Brewing Company, Salt Lake City, Utah
Kevin Templin
Small Brewpub and Small Brewpub Brewer of the Year
Sponsored by Briess Malt & Ingredients Co.
Montana Brewing Co., Billings, Montana
Travis Zelstra
Bronze, silver and gold medals were awarded in each of the 75 style categories. For a complete list of winners please see www.GreatAmericanBeerFestival.com.
Brewers covet Great American Beer Festival (GABF) medals as the highest recognition of their brewing talents and beer quality. Each year brewers send their beers to Denver to be evaluated by the festival's Professional Judge Panel which looks to select the three beers that best represent each style. Winners tout their awards to customers and their communities to help build their sales and reputations.
This year 473 breweries entered 2,793 beers making 2007 the most competitive GABF on record. Only 8 percent of all beers entered earned a medal. Only one percent of the breweries entered were recognized with “Brewery of the Year” awards. In total 142 breweries—30 percent of all those participating—won at least one medal this year. Only 62 breweries—13 percent of all those participating—won at least one gold medal this year.
As in recent years, American-style India Pale Ale drew the largest number of entries with 120 in total. This year the competition saw explosive growth in the Fruit and Vegetable Beer category from 46 entries in 2006 to 94 entries in 2007. The Wood- Barrel-Aged Beer category also grew, going from 58 entries in 2006 to 72 entries in 2007. The newest category of Gluten Free Beer had just 8 entries this year, and Judge Director Chris Swersey believes it will grow dramatically in the future.
Pro-Am Competition
Medals for the 2nd annual GABF Pro-Am Competition, sponsored by Briess Malt & Ingredients, Co. and HopUnion CBS, LLC, were also awarded. The GABF Pro-Am entries are brewed by professional craft brewers based on award winning homebrew recipes from American Homebrewers Association (AHA) members. Homebrew recipes are scaled up and brewed at a craft brewery for submission into the competition. The winner of the GABF Pro-Am Bronze medal is Sculpin IPA brewed by Ballast Point Brewing Co., San Diego, CA with AHA member Doug Duffield. The winner of the GABF Pro-Am Silver medal is Kentucky Weissbier brewed by Alltech’s Lexington Brewing Co., Lexington, KY with AHA member Bill Caldwell. The GABF Pro-Am Gold medal winner is English Style India Pale Ale brewed by Allentown/Bethlehem Brew, Allentown, PA with AHA member Chris Bowen. The medals for the GABF Pro-Am competition do not count toward the Brewery or Brewpub of the Year award.
Additional Awards Given
During the GABF awards ceremony, journalists and distributors were also recognized for their important role in the craft beer industry.
For the fourth year, the Brewers Association Beer Journalism Awards recognized journalistic excellence in the coverage of American beer. 2007 sponsors are Brooklyn Brewery, Rogue Ales and Samuel Adams. The winner in the Consumer Print media category was Marnie Old for “Beer Takes the High Road” published in Santé magazine in June 2007. In the Consumer Electronic media category the winners were Roger Sherman and Jesse Sweet of Florentine Films for THE AMERICAN BREW which first aired in April 2007 on the History Channel. The Trade and Specialty Beer media winner was Julie Johnson Bradford for “The Men in the Tall Rubber Boots” published in All About Beer magazine’s May 2007 issue.
The National Beer Wholesalers Association (NBWA) and the Brewers Association (BA) presented the Craft Beer Distributor of the Year Award to Monarch Beverage Co. of Indiana. The award recognizes the beer distributor in America who does the most to market, sell and promote craft beer in their market. The Craft Beer Distributor Achievement Award went to Louis Glunz Beer Co. of Illinois, and the Craft Beer Distributor Recognition Award went to Cavalier Distributing of Ohio. This was the first year these awards were presented.
2007 GABF Official Sponsors are: DRAFT, Anheuser-Busch, Miller Brewing Company, Coors Brewing Company, Micro Star Keg Management, 97.3 KBCO, AM760, and 1035 The Fox. Associate Sponsors include: Boston Beer Company, Four Points by Sheraton, Here’s to Beer, Reyes Holdings, Westword, Summit Graphics, Comedy Works, Winter Park Resort, and Copper Mountain.
Large Brewing Company and Large Brewing Company Brewer of the Year
Pabst Brewing Company, Woodridge, IL
Bob Newman
Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year
Sponsored by HopUnion CBS, LLC
Firestone Walker Brewing Company, Paso Robles, California
Matt Brynildson
Small Brewing Company and Small Brewing Company Brewer of the Year
Sponsored by Microstar Keg Management
Port Brewing & The Lost Abbey, San Marcos, California
Tomme Arthur
Large Brewpub and Large Brewpub Brewer of the Year
Sponsored by Brewery Supply Group
Redrock Brewing Company, Salt Lake City, Utah
Kevin Templin
Small Brewpub and Small Brewpub Brewer of the Year
Sponsored by Briess Malt & Ingredients Co.
Montana Brewing Co., Billings, Montana
Travis Zelstra
Bronze, silver and gold medals were awarded in each of the 75 style categories. For a complete list of winners please see www.GreatAmericanBeerFestival.com.
Brewers covet Great American Beer Festival (GABF) medals as the highest recognition of their brewing talents and beer quality. Each year brewers send their beers to Denver to be evaluated by the festival's Professional Judge Panel which looks to select the three beers that best represent each style. Winners tout their awards to customers and their communities to help build their sales and reputations.
This year 473 breweries entered 2,793 beers making 2007 the most competitive GABF on record. Only 8 percent of all beers entered earned a medal. Only one percent of the breweries entered were recognized with “Brewery of the Year” awards. In total 142 breweries—30 percent of all those participating—won at least one medal this year. Only 62 breweries—13 percent of all those participating—won at least one gold medal this year.
As in recent years, American-style India Pale Ale drew the largest number of entries with 120 in total. This year the competition saw explosive growth in the Fruit and Vegetable Beer category from 46 entries in 2006 to 94 entries in 2007. The Wood- Barrel-Aged Beer category also grew, going from 58 entries in 2006 to 72 entries in 2007. The newest category of Gluten Free Beer had just 8 entries this year, and Judge Director Chris Swersey believes it will grow dramatically in the future.
Pro-Am Competition
Medals for the 2nd annual GABF Pro-Am Competition, sponsored by Briess Malt & Ingredients, Co. and HopUnion CBS, LLC, were also awarded. The GABF Pro-Am entries are brewed by professional craft brewers based on award winning homebrew recipes from American Homebrewers Association (AHA) members. Homebrew recipes are scaled up and brewed at a craft brewery for submission into the competition. The winner of the GABF Pro-Am Bronze medal is Sculpin IPA brewed by Ballast Point Brewing Co., San Diego, CA with AHA member Doug Duffield. The winner of the GABF Pro-Am Silver medal is Kentucky Weissbier brewed by Alltech’s Lexington Brewing Co., Lexington, KY with AHA member Bill Caldwell. The GABF Pro-Am Gold medal winner is English Style India Pale Ale brewed by Allentown/Bethlehem Brew, Allentown, PA with AHA member Chris Bowen. The medals for the GABF Pro-Am competition do not count toward the Brewery or Brewpub of the Year award.
Additional Awards Given
During the GABF awards ceremony, journalists and distributors were also recognized for their important role in the craft beer industry.
For the fourth year, the Brewers Association Beer Journalism Awards recognized journalistic excellence in the coverage of American beer. 2007 sponsors are Brooklyn Brewery, Rogue Ales and Samuel Adams. The winner in the Consumer Print media category was Marnie Old for “Beer Takes the High Road” published in Santé magazine in June 2007. In the Consumer Electronic media category the winners were Roger Sherman and Jesse Sweet of Florentine Films for THE AMERICAN BREW which first aired in April 2007 on the History Channel. The Trade and Specialty Beer media winner was Julie Johnson Bradford for “The Men in the Tall Rubber Boots” published in All About Beer magazine’s May 2007 issue.
The National Beer Wholesalers Association (NBWA) and the Brewers Association (BA) presented the Craft Beer Distributor of the Year Award to Monarch Beverage Co. of Indiana. The award recognizes the beer distributor in America who does the most to market, sell and promote craft beer in their market. The Craft Beer Distributor Achievement Award went to Louis Glunz Beer Co. of Illinois, and the Craft Beer Distributor Recognition Award went to Cavalier Distributing of Ohio. This was the first year these awards were presented.
2007 GABF Official Sponsors are: DRAFT, Anheuser-Busch, Miller Brewing Company, Coors Brewing Company, Micro Star Keg Management, 97.3 KBCO, AM760, and 1035 The Fox. Associate Sponsors include: Boston Beer Company, Four Points by Sheraton, Here’s to Beer, Reyes Holdings, Westword, Summit Graphics, Comedy Works, Winter Park Resort, and Copper Mountain.
Connect 18: Taste Wine & Learn the Source
Ever thought about taking a class to learn more about wine? Then hit the (virtual) road in our new multimedia cycling studio. Connect18 invites you on a series of energizing and informative rides through California's breathtaking Central Coast wine region. Interspersing beautiful Central Coast road imagery with virtual visits to top area wineries, this program challenges your body and mind in one entertaining session.
Each tour starts on the road as you pedal past the vineyards to the beat of Connect18 music and the encouragement of your favorite Bay Club cycling instructors. Once you've reached a winery, you'll learn about the region's whites and reds from the owners and wine makers themselves. Tobin James (Tobin James Winery) gives you the low down on Zinfandel wines from behind his bullet riddled antique western bar. Gary Eberle (Eberle Winery) invites you into his underground cave system to discuss his latest Cabernet Sauvignon. Over 30 industry insiders will share their wine knowledge with you from the comfort of their own tasting rooms. All you have to do is pedal your way there!
In six 45 minute sessions (priced at $29) program will impart a basic working knowledge of the most popular wine varietals: Cabernet Sauvignon, Syrah, Chardonnay, Viognier, Pinot Noir, and Zinfandel. This program is ideal for beginners or those new to cycling. No cycling experience required.
Each tour starts on the road as you pedal past the vineyards to the beat of Connect18 music and the encouragement of your favorite Bay Club cycling instructors. Once you've reached a winery, you'll learn about the region's whites and reds from the owners and wine makers themselves. Tobin James (Tobin James Winery) gives you the low down on Zinfandel wines from behind his bullet riddled antique western bar. Gary Eberle (Eberle Winery) invites you into his underground cave system to discuss his latest Cabernet Sauvignon. Over 30 industry insiders will share their wine knowledge with you from the comfort of their own tasting rooms. All you have to do is pedal your way there!
In six 45 minute sessions (priced at $29) program will impart a basic working knowledge of the most popular wine varietals: Cabernet Sauvignon, Syrah, Chardonnay, Viognier, Pinot Noir, and Zinfandel. This program is ideal for beginners or those new to cycling. No cycling experience required.
Friday, October 12, 2007
Small Fries Cookbook Available Saturday
It's been more than two years in the making, but it's finally done.
Small Fries, a Kid's Cookbook goes on sale Saturday October 13th.
Available online at www.smallfriescookbook.com and at Jospeph-Beth Booksellers in Cincinnati.
BY KID'S, FOR KID'S, TO HELP KID'S - Small Fries, a Kid's Cookbook is a collection of fun-filled recipes and culinary activities the whole family can enjoy while supporting a great cause. Proceeds from the sale of the book benefit Cincinnati Children's Hospital Medical Center.
All of the recipes are from children 6 -14 years old, and each one is meant to be something that a child can make, (with a little help from an adult).
The book contains 41 recipe cards, each with it's own photo on the front and directions on the back. Glue binding means that you can keep the book as is, or tear out the recipes you use most and put them in your recipe box.
Makes a great gift for the Small Fries in you life!
www.smallfriescookbook.com
Small Fries, a Kid's Cookbook goes on sale Saturday October 13th.
Available online at www.smallfriescookbook.com and at Jospeph-Beth Booksellers in Cincinnati.
BY KID'S, FOR KID'S, TO HELP KID'S - Small Fries, a Kid's Cookbook is a collection of fun-filled recipes and culinary activities the whole family can enjoy while supporting a great cause. Proceeds from the sale of the book benefit Cincinnati Children's Hospital Medical Center.
All of the recipes are from children 6 -14 years old, and each one is meant to be something that a child can make, (with a little help from an adult).
The book contains 41 recipe cards, each with it's own photo on the front and directions on the back. Glue binding means that you can keep the book as is, or tear out the recipes you use most and put them in your recipe box.
Makes a great gift for the Small Fries in you life!
www.smallfriescookbook.com
Simple & Healthy Kid-Friendly Breakfast Recipes
Since kids are much more likely to eat foods they help prepare or prepare themselves, how about some quick and simple ways to get your kids involved with breakfast? Waffles can act as a blank palate for creativity when it comes with food.
For example, add two blueberries for eyes, a pineapple for a nose and an orange slice for a mouth and your child just built a happy face that’s as fun to look at as it is healthy to eat. Or, have them stack sliced strawberries and whipped cream in between each waffle, top with powdered sugar, and there you have a strawberry tower - simple to make and with layers of fun to pick off.
If you’re interested, please keep in mind Van’s all-natural waffles. Available in appealing kid-friendly sizes, their mini waffles provide an excellent source of calcium and are low in fat. Choose from original, blueberry, chocolate flavors and a wheat & gluten free option. If a larger waffle canvas sounds of interest, consider their Hearty Oats Waffles. In addition to having the antioxidant power of one whole pomegranate, Van’s Hearty Oats products offer four grams of fiber and protein per serving and are an excellent source of whole grains and calcium. Each of Van’s waffles are all-natural; free of preservatives and cholesterol. Please visit www.vanswaffles.com for more information.
For example, add two blueberries for eyes, a pineapple for a nose and an orange slice for a mouth and your child just built a happy face that’s as fun to look at as it is healthy to eat. Or, have them stack sliced strawberries and whipped cream in between each waffle, top with powdered sugar, and there you have a strawberry tower - simple to make and with layers of fun to pick off.
If you’re interested, please keep in mind Van’s all-natural waffles. Available in appealing kid-friendly sizes, their mini waffles provide an excellent source of calcium and are low in fat. Choose from original, blueberry, chocolate flavors and a wheat & gluten free option. If a larger waffle canvas sounds of interest, consider their Hearty Oats Waffles. In addition to having the antioxidant power of one whole pomegranate, Van’s Hearty Oats products offer four grams of fiber and protein per serving and are an excellent source of whole grains and calcium. Each of Van’s waffles are all-natural; free of preservatives and cholesterol. Please visit www.vanswaffles.com for more information.
Pomegranate, Flax & Fiber In New Medley Cereal
Natural and organic foods pioneer Barbara’s Bakery today introduces a new organic cereal medley line to its collection of all-natural and healthy breakfast cereals and snacks. With the health benefits of fiber, pomegranate or flax & granola in every bite, this new line offers an abundance of nutrition to moms and moms-to-be without sacrificing great taste.
Organic Ultima High Fiber – is a crunchy mix of flakes and rolled whole oats that offers eight grams of fiber and a healthy dose of natural whole grain antioxidants that help protect against certain cancers. Only 80 calories per serving!
Organic Ultima Pomegranate – is power packed with 100% Vitamin C and the tangy taste of pomegranate. With only 100 calories and one gram of fat, each 30 gram serving offers five grams of fiber, 25% Vitamin D, and 16 grams of whole grains (33% of the USDA recommended daily intake) in a whole grain blend of flakes, whole oats and fiber strands.
Organic Ultima Flax & Granola - is a crunchy way to help your heart and mind. With 500mg of Omega 3 oils from flaxseed to promote brain function and heart health, this cereal is packed with whole grains (66% of the USDA recommended daily intake) in a medley of flakes, flaxseed flakes, and granola clusters.
Organic Ultima High Fiber – is a crunchy mix of flakes and rolled whole oats that offers eight grams of fiber and a healthy dose of natural whole grain antioxidants that help protect against certain cancers. Only 80 calories per serving!
Organic Ultima Pomegranate – is power packed with 100% Vitamin C and the tangy taste of pomegranate. With only 100 calories and one gram of fat, each 30 gram serving offers five grams of fiber, 25% Vitamin D, and 16 grams of whole grains (33% of the USDA recommended daily intake) in a whole grain blend of flakes, whole oats and fiber strands.
Organic Ultima Flax & Granola - is a crunchy way to help your heart and mind. With 500mg of Omega 3 oils from flaxseed to promote brain function and heart health, this cereal is packed with whole grains (66% of the USDA recommended daily intake) in a medley of flakes, flaxseed flakes, and granola clusters.
Soyfoods Association of North America and Southern African Soyfoods Group to Partner
The Soyfoods Association of North America (SANA) and the Southern African Soyfoods Association (SASFA) have signed a memorandum of understanding that will benefit the soyfoods industries on both continents. The World Initiative for Soy in Human Health (WISHH) is providing financial support of the new cooperative effort with support from the U.S. Agency for International Development’s (USAID) Global Development Alliance and Southern Africa Trade Hub Project.
The two industry associations have agreed to share information about products and markets under the agreement that covers October 1, 2007 through March 31, 2009. SANA has also pledged to help SASFA develop a strategic plan and strengthen its abilities to serve their members and their soyfoods market. With USAID’s support of the Soy Foods and leveraged soybean checkoff dollars, is covering the cost of technical transfer, communications, and SASFA strategic planning in South Africa.
“This international cooperation is deemed vital to the continued success of soyfoods worldwide, and as SANA President I look forward to a growing and valuable relationship between the two Soyfoods Associations,” said WholeSoy & Co. CEO Ted A. Nordquist who recently returned from a WISHH- supported training program in South Africa.
The new agreement builds on the cooperation that WISHH and SANA leaders began in September 2005 under the USAID-supported Soy in Southern Africa Alliance (SISA). In addition to Nordquist, SANA leaders Peter Golbitz and Paul Lang have worked with Southern African soyfoods companies and shared their experiences during popular soyfoods training programs. SASFA Executive Committee Member Dutliff Snyman reports that soyfoods trainings were successful and cultivated interest in expanding the cooperation with SANA.
The basis for the enthusiastic response to these trainings is well founded, according to market research completed through SISA. South African consumers are increasingly becoming conscious of the link between diet and health. This is just one of the findings of the market research done in April – July 2006. The soy market for human consumption increased to 49,395 tons in 2005. Soy protein in the meat processing industry is by far the largest segment consisting of 52.1% of the total market for soy. However, beverages and snack bars are showing the fastest growth and have significant potential.
In addition to the trainings, the groups are helping install electrically powered SoyCow processing systems as well as manual VitaGoat systems that generate business opportunities as well as nutritious high-protein soyfoods. Soyfoods are also of great interest in Africa because of their potential to provide better nutrition for people living with the Human Immunodeficiency Virus (HIV).
“WISHH applauds both soyfoods associations for their commitment to this partnership,” said WISHH Executive Director Jim Hershey. “Their cooperation has the potential to benefit hundreds of companies who can offer better diets through soyfoods to millions of people.”
The two industry associations have agreed to share information about products and markets under the agreement that covers October 1, 2007 through March 31, 2009. SANA has also pledged to help SASFA develop a strategic plan and strengthen its abilities to serve their members and their soyfoods market. With USAID’s support of the Soy Foods and leveraged soybean checkoff dollars, is covering the cost of technical transfer, communications, and SASFA strategic planning in South Africa.
“This international cooperation is deemed vital to the continued success of soyfoods worldwide, and as SANA President I look forward to a growing and valuable relationship between the two Soyfoods Associations,” said WholeSoy & Co. CEO Ted A. Nordquist who recently returned from a WISHH- supported training program in South Africa.
The new agreement builds on the cooperation that WISHH and SANA leaders began in September 2005 under the USAID-supported Soy in Southern Africa Alliance (SISA). In addition to Nordquist, SANA leaders Peter Golbitz and Paul Lang have worked with Southern African soyfoods companies and shared their experiences during popular soyfoods training programs. SASFA Executive Committee Member Dutliff Snyman reports that soyfoods trainings were successful and cultivated interest in expanding the cooperation with SANA.
The basis for the enthusiastic response to these trainings is well founded, according to market research completed through SISA. South African consumers are increasingly becoming conscious of the link between diet and health. This is just one of the findings of the market research done in April – July 2006. The soy market for human consumption increased to 49,395 tons in 2005. Soy protein in the meat processing industry is by far the largest segment consisting of 52.1% of the total market for soy. However, beverages and snack bars are showing the fastest growth and have significant potential.
In addition to the trainings, the groups are helping install electrically powered SoyCow processing systems as well as manual VitaGoat systems that generate business opportunities as well as nutritious high-protein soyfoods. Soyfoods are also of great interest in Africa because of their potential to provide better nutrition for people living with the Human Immunodeficiency Virus (HIV).
“WISHH applauds both soyfoods associations for their commitment to this partnership,” said WISHH Executive Director Jim Hershey. “Their cooperation has the potential to benefit hundreds of companies who can offer better diets through soyfoods to millions of people.”
More Consumers Name Soy A Functional Food
Nine out of ten consumers can name a food that benefits their health, such as calcium for bone health, according to the 2007 Consumer Attitudes toward Functional Foods/Foods for Health Survey* by the International Food Information Council. Consumers believe foods can provide benefits beyond basic nutrition; but getting them to select these foods and a healthy diet routinely challenges food companies and health professionals.
This year, soy and probiotics rose to the top of foods and ingredients that survey respondents believe have special health benefits. The 2007 survey found that 55 percent of respondents were able to recognize that soy protein and soy reduce the risk of heart disease, up from 41 percent in 2005. Awareness of the role of probiotics in maintaining a healthy digestive system and immune system role about 10 points over the same period. Although only about one in four (25 percent) consumers reported consuming soy to reduce cancer, twice that number of 50% of consumers were very or somewhat likely to consumer soy to reduce the risk of cancer. Likewise, 40 percent of consumers already consume probiotics to maintain a healthy digestive track, and 45 percent are likely to consume them in the future. The steady growth in soyfoods sales reflects the consumer interest in obtaining health benefits from soy.
According to the IFIC survey, the top ten functional foods named top-of-mind by consumers were: 1) fruits and vegetables; 2) fish, fish oil, seafood; 3) milk and other dairy products; 4) whole grains, including oats, oat bran, and oatmeal; 5) fiber; 6) green tea; 7) meat; 8) water; 9) certain herbs and spices; and 10) nuts. “Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits. They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health,” said Wendy Reinhardt Kapsak, M.S., R.D., and Director of Health and Nutrition for IFIC.
* The 2007 IFIC Consumer Attitudes toward Functional Foods/Foods for Health Survey is a quantitative, web-based survey of 1000 U.S. adults, 18 and older that measures and tracks changes in consumer awareness, knowledge, behaviors and interest in functional foods, or any food or food component that may have health benefits beyond basic nutrition. This fifth edition of the survey was conducted April 10-24, 2007, and previous versions were fielded in 1998, 2000, and 2002, and 2005.
This year, soy and probiotics rose to the top of foods and ingredients that survey respondents believe have special health benefits. The 2007 survey found that 55 percent of respondents were able to recognize that soy protein and soy reduce the risk of heart disease, up from 41 percent in 2005. Awareness of the role of probiotics in maintaining a healthy digestive system and immune system role about 10 points over the same period. Although only about one in four (25 percent) consumers reported consuming soy to reduce cancer, twice that number of 50% of consumers were very or somewhat likely to consumer soy to reduce the risk of cancer. Likewise, 40 percent of consumers already consume probiotics to maintain a healthy digestive track, and 45 percent are likely to consume them in the future. The steady growth in soyfoods sales reflects the consumer interest in obtaining health benefits from soy.
According to the IFIC survey, the top ten functional foods named top-of-mind by consumers were: 1) fruits and vegetables; 2) fish, fish oil, seafood; 3) milk and other dairy products; 4) whole grains, including oats, oat bran, and oatmeal; 5) fiber; 6) green tea; 7) meat; 8) water; 9) certain herbs and spices; and 10) nuts. “Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits. They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health,” said Wendy Reinhardt Kapsak, M.S., R.D., and Director of Health and Nutrition for IFIC.
* The 2007 IFIC Consumer Attitudes toward Functional Foods/Foods for Health Survey is a quantitative, web-based survey of 1000 U.S. adults, 18 and older that measures and tracks changes in consumer awareness, knowledge, behaviors and interest in functional foods, or any food or food component that may have health benefits beyond basic nutrition. This fifth edition of the survey was conducted April 10-24, 2007, and previous versions were fielded in 1998, 2000, and 2002, and 2005.
Thursday, October 11, 2007
CIA & Harvard News: Healthy Kitchens, Healthy Live
Harvard Medical School (HMS) and The Culinary Institute of America (CIA) co-hosted their pioneering initiative Healthy Kitchens, Healthy Lives: A Leadership Conference Bridging Nutrition Science, Health Care, and the Culinary Arts this weekend at the CIA's Greystone campus in Napa Valley, CA. At this unique, semi-annual gathering, health professionals from around the country participated in seminars led by Harvard scientists and in hands-on cooking workshops led by CIA chef-instructors as they explored the delicious possibilities of healthful food and its preparation.
Healthy Kitchens, Healthy Lives, a novel collaboration between two leading educational institutions, is designed to provide the hundreds of health care professionals attending the sold-out conference with the latest scientific findings about diet and nutrition combined with practical, healthful cooking skills, ideas and inspiration. The goal of Healthy Kitchens, Healthy Lives is for attendees to take what they have learned at the conference and incorporate it into their own lives, enabling them to become role models and teachers for their patients, clients and healthcare organizations.
The first Healthy Kitchens, Healthy Lives conference last April has already begun to spread the seeds of change: hospitals initiating courses on cooking, nutrition, and health for their physicians and facility directors; universities using conference information as a framework for studies on prevention and treatment of diabetes; physicians cooking more nutritionally for themselves and passing this inspiration on to their patients; and dietitians for major managed healthcare organizations teaching families with genetically high cholesterol how to decrease their risk for early heart disease by learning to prepare simple, nutritious and delicious meals at home.
In the battle against obesity and other lifestyle-linked diseases—and with estimates that healthier food choices could save Americans $90 billion a year in health care costs and lost productivity1—the stakes are high to spawn a movement within the medical community that puts physicians and other healthcare professionals in a better position to encourage healthier food choices and lifestyles among their patients, the broader healthcare community, and the media.
"What if physicians and other medical professionals acquired the necessary skills to model healthy eating behaviors themselves and passed these skills on to their patients?" asked David M. Eisenberg, MD, Bernard Osher Associate Professor, Harvard Medical School and co-director of the conference. "Healthy Kitchens, Healthy Lives intends to inform and inspire this and the next generation of medical professionals and food industry leaders by giving them the tools to serve as role models for change when it comes to healthy eating."
In plenary and break-out sessions, Harvard Medical School and Harvard School of Public Health faculty members present the "state of the science" in nutrition and health research. During kitchen sessions, CIA chef-instructors teach health care professionals how to use simple techniques from Mediterranean, Asian and Latin cuisines—along with other flavor strategies—to increase the appeal of meals primarily based on fruits and vegetables, whole grains, legumes, nuts, and healthy oils and proteins. Meals throughout the conference reflect recipes, cooking techniques and nutritional concepts demonstrated over four days.
This unique synergy of scientist and culinarian is at the core of the sessions, including Childhood Obesity and Strategies for Prevention and Treatment; Plant-based Foods, Longevity, and Prevention of Chronic Disease; Eating Well on a Budget; and Mindfulness in Diet, Exercise and Life. Hands-on kitchen workshops include Vegetables: Inspiration from World's Cuisines; Cool Salads and Creative Dressings; Protein Strategies: Fish, Chicken and Tofu Cooking Made Easy; and The Dessert "Flip" and Other Seductive Ideas.
An important thread throughout the conference was the crisis of obesity in America, including the epidemic of childhood obesity. "The obesity challenge is too complex for either food professionals or the medical community to solve on their own," said Mark Erickson, C.M.C., Vice President of Continuing Education for the CIA, and co-chair of Healthy Kitchens, Healthy Lives. "It's going to take working together to effect essential change in one of the most pressing health issues of our times."
The next Healthy Kitchens, Healthy Lives leadership conference will be held April 10-13, 2008, at the CIA's Greystone campus. For complete information about this educational initiative, including a list of companies supporting the conference with academic grants or participating as exhibitors, visit www.healthykitchens.org.
Healthy Kitchens, Healthy Lives, a novel collaboration between two leading educational institutions, is designed to provide the hundreds of health care professionals attending the sold-out conference with the latest scientific findings about diet and nutrition combined with practical, healthful cooking skills, ideas and inspiration. The goal of Healthy Kitchens, Healthy Lives is for attendees to take what they have learned at the conference and incorporate it into their own lives, enabling them to become role models and teachers for their patients, clients and healthcare organizations.
The first Healthy Kitchens, Healthy Lives conference last April has already begun to spread the seeds of change: hospitals initiating courses on cooking, nutrition, and health for their physicians and facility directors; universities using conference information as a framework for studies on prevention and treatment of diabetes; physicians cooking more nutritionally for themselves and passing this inspiration on to their patients; and dietitians for major managed healthcare organizations teaching families with genetically high cholesterol how to decrease their risk for early heart disease by learning to prepare simple, nutritious and delicious meals at home.
In the battle against obesity and other lifestyle-linked diseases—and with estimates that healthier food choices could save Americans $90 billion a year in health care costs and lost productivity1—the stakes are high to spawn a movement within the medical community that puts physicians and other healthcare professionals in a better position to encourage healthier food choices and lifestyles among their patients, the broader healthcare community, and the media.
"What if physicians and other medical professionals acquired the necessary skills to model healthy eating behaviors themselves and passed these skills on to their patients?" asked David M. Eisenberg, MD, Bernard Osher Associate Professor, Harvard Medical School and co-director of the conference. "Healthy Kitchens, Healthy Lives intends to inform and inspire this and the next generation of medical professionals and food industry leaders by giving them the tools to serve as role models for change when it comes to healthy eating."
In plenary and break-out sessions, Harvard Medical School and Harvard School of Public Health faculty members present the "state of the science" in nutrition and health research. During kitchen sessions, CIA chef-instructors teach health care professionals how to use simple techniques from Mediterranean, Asian and Latin cuisines—along with other flavor strategies—to increase the appeal of meals primarily based on fruits and vegetables, whole grains, legumes, nuts, and healthy oils and proteins. Meals throughout the conference reflect recipes, cooking techniques and nutritional concepts demonstrated over four days.
This unique synergy of scientist and culinarian is at the core of the sessions, including Childhood Obesity and Strategies for Prevention and Treatment; Plant-based Foods, Longevity, and Prevention of Chronic Disease; Eating Well on a Budget; and Mindfulness in Diet, Exercise and Life. Hands-on kitchen workshops include Vegetables: Inspiration from World's Cuisines; Cool Salads and Creative Dressings; Protein Strategies: Fish, Chicken and Tofu Cooking Made Easy; and The Dessert "Flip" and Other Seductive Ideas.
An important thread throughout the conference was the crisis of obesity in America, including the epidemic of childhood obesity. "The obesity challenge is too complex for either food professionals or the medical community to solve on their own," said Mark Erickson, C.M.C., Vice President of Continuing Education for the CIA, and co-chair of Healthy Kitchens, Healthy Lives. "It's going to take working together to effect essential change in one of the most pressing health issues of our times."
The next Healthy Kitchens, Healthy Lives leadership conference will be held April 10-13, 2008, at the CIA's Greystone campus. For complete information about this educational initiative, including a list of companies supporting the conference with academic grants or participating as exhibitors, visit www.healthykitchens.org.
Wednesday, October 10, 2007
New for wine
Wine Whisks:
A whole new way to let wine "breathe"? These miniature whisks breathe the life into your vino in seconds.
TableTopics Wine Topics To Go:
If you could drink only one varietal for the rest of your life, which would you choose?
Did you question Merlot after seeing the movie What TableTopics Conversation Starters transform the same old cocktail party chit chat, and wine tasting parties to a whole new level. Small cubes are filled with mini cards each with a different question. They are fun, thought provoking and guaranteed to propel your conversations to new heights. Discover something new about your family, friends and even yourself! www.tabletopics.com
A whole new way to let wine "breathe"? These miniature whisks breathe the life into your vino in seconds.
TableTopics Wine Topics To Go:
If you could drink only one varietal for the rest of your life, which would you choose?
Did you question Merlot after seeing the movie What TableTopics Conversation Starters transform the same old cocktail party chit chat, and wine tasting parties to a whole new level. Small cubes are filled with mini cards each with a different question. They are fun, thought provoking and guaranteed to propel your conversations to new heights. Discover something new about your family, friends and even yourself! www.tabletopics.com
Feng Shui Makeovers Make For Incredible Home Improvements
The Feng Shui Factor
Modern Homes Ancient Blueprint
By MaryAnn Russell
166 pages 5.5 in by 8.5 in.
ISBN 978-1-4218-9965-7 softcover $15.95
ISBN 978-1421899817 hardcover $22.95
1st World Publishing 2007
This fascinating feng shui book by MaryAnn Russell elucidates the essentials of feng shui. You will learn how to analyze all aspects of a property from the neighborhood setting to the interior of the bedroom. After reading this book, feng shui will no longer be a complex or foreign subject. MaryAnn methodically provides the context and application for all the factors that make a home or property strong or weak. The Feng Shui Factor is written with such clarity that it opens up a whole new world for the reader. You feel like you have hired your own feng shui consultant.
For more feng shui home improvement ideas and information visit http://www.fengshuifactor.com
About the Author MaryAnn Russell
MaryAnn Russell is an expert in the field of environmental energy. As a feng shui consultant she has studied all the major schools of feng shui. For over a decade the focus of her research and practice has been on the feng shui factors that truly influence the quality of people’s lives. For years she has worked with home owners, business owners, realtors, investors, designers and builders to maximize the potential of their environments. As a feng shui practitioner MaryAnn is continually focused on her passion for homes, remodeling and property renovation. She emphasizes making feng shui relevant, practical and useful so that people can gain the greatest possible benefit from their living spaces.
She resides in Southern California with her family where she focuses on her passion for homes, remodeling and property renovation.
Modern Homes Ancient Blueprint
By MaryAnn Russell
166 pages 5.5 in by 8.5 in.
ISBN 978-1-4218-9965-7 softcover $15.95
ISBN 978-1421899817 hardcover $22.95
1st World Publishing 2007
This fascinating feng shui book by MaryAnn Russell elucidates the essentials of feng shui. You will learn how to analyze all aspects of a property from the neighborhood setting to the interior of the bedroom. After reading this book, feng shui will no longer be a complex or foreign subject. MaryAnn methodically provides the context and application for all the factors that make a home or property strong or weak. The Feng Shui Factor is written with such clarity that it opens up a whole new world for the reader. You feel like you have hired your own feng shui consultant.
For more feng shui home improvement ideas and information visit http://www.fengshuifactor.com
About the Author MaryAnn Russell
MaryAnn Russell is an expert in the field of environmental energy. As a feng shui consultant she has studied all the major schools of feng shui. For over a decade the focus of her research and practice has been on the feng shui factors that truly influence the quality of people’s lives. For years she has worked with home owners, business owners, realtors, investors, designers and builders to maximize the potential of their environments. As a feng shui practitioner MaryAnn is continually focused on her passion for homes, remodeling and property renovation. She emphasizes making feng shui relevant, practical and useful so that people can gain the greatest possible benefit from their living spaces.
She resides in Southern California with her family where she focuses on her passion for homes, remodeling and property renovation.
Tuesday, October 9, 2007
Columbus Visitors Experience Best-Ever Holiday Shopping
For any traveler who likes to shop, holiday time is among the best times to experience Columbus. Ohio’s capital city offers one of America’s best shopping and retail experiences, with its eclectic mix of funky boutiques, cutting-edge fashion malls, one-of-a-kind museum shops and dynamic retail destinations. A few of the standout shopping spots include the following:
SURPRISING MUSEUM SHOPS: The groundbreaking and avant-garde exhibits at the Wexner Center for the Arts are mirrored in its museum store. From a unique embroidered eyeglass case by Jonathan Adler to a gorgeous flower petal tea strainer designed by Selma Serman, the store at the Wexner is as exciting as this contemporary museum’s exhibits. The Columbus Museum of Art Shop is another destination for one-of-a-kind gifts, including beautiful books, household objects, jewelry by local artisans, note cards and stationery, posters and more. With its coming Monet exhibition (Oct.-Jan. 2008), the store will feature special items inspired by Monet’s work. At COSI’s Science2GO! shop you’ll find learning projects, games, gadgets and really cool toys you won’t find anyplace else. The Franklin Park Conservatory gift shop is packed with garden and botanical gifts for kids and adults. You’ll find everything from garden art to a live caterpillar with instructions on how to watch him turn into a beautiful butterfly.
FANTASTIC NEIGHBORHOODS: From a gem of a 32-room bookstore, antiques emporiums and fine crafts and European housewares shops found along the cobbled streets of historic German Village, to charming gift stores and an authentic French bakery in Old Worthington and the chic boutiques of Bexley, Columbus is a city of neighborhoods. Each has its own distinctive flavor and style and each bears a matching mix of memorable shopping and dining. Historic Dublin is reminiscent of its old-world namesake, with bricked sidewalks that are home to cozy neighborhood pubs, a tea room and Irish imports shops. In Uptown Westerville, visitors can search for one-of-a-kind treasures in more than two dozen boutiques and antique and gift shops.
SHORT NORTH ARTS DISTRICT: You won’t find big-name retail chains on this lively two-mile stretch of North High Street. This strip of Columbus’s main north-south thoroughfare is an unforgettable jumble of unusual shops, cool boutiques and glitzy galleries. All are locally owned and one-of-a-kind. Visitors to this interesting neighborhood love shopping for everything from thrift-shop treasures, artisan chocolates and designer furniture to funky shoes and original works of art. There’s even the 50,000-square-foot Yankee Trader where you’ll find everything from the city’s best selection of tiaras to a Lady Godiva wig, a whoopee cushion or a rubber chicken.
EASTON TOWN CENTER: The quintessential “retail destination,” Easton Town Center’s cobblestone streets, central fountain and town square feel have made it a mecca for shopping and a playground for kids and adults alike. Whether they’re toting teens and ‘tweens who beg for Abercrombie and Limited Too, searching for a chic dress from Anthropologie and shoes from Nordstrom, or just window shopping for delicious accessories and furniture for their home, Easton is a shoppers’ fantasy. Visitors travel from near and far to enjoy Easton’s ongoing special events, unforgettable dining and incredible entertainment options. Shadowbox sketch comedy and rock ‘n roll club, Funny Bone Comedy Club, a 30-screen cinema, GameWorks, Build-A-Bear Workshop and other venues offer several days – and nights – of fun for all ages and interests.
POLARIS FASHION PLACE: Polaris opened in 2000 to rave reviews. Since then, the mall -- and everything for miles around it -- has grown to become one of the region’s top retail centers. The mall alone features more than 150 retail and specialty shops, with a keen emphasis on fashion. From signature anchors like Saks Fifth Avenue and Kauffman’s to important fashion names like Adrienne Vittadini and Brooks Brothers, Polaris Fashion Place offers fashionistas and first-timers alike a top-shelf shopping experience.
THE NORTH MARKET: Visitors who enjoy shopping for gourmet foods, farm-fresh produce, artisan ice cream, bread and popcorn or hand-crafted candles, sweaters, jewelry and gifts will savor the North Market experience. Jam-packed and abuzz with energy, Saturday mornings are especially busy at the North Market, when spring to fall farm market brings in extra produce. Wandering the market stalls for hard-to-find cheeses, meats and spices has turned the North Market into a hunting ground for travelers with good taste.
THE MALL AT TUTTLE CROSSING: Just north of the city, The Mall at Tuttle Crossing offers a classic mix of fine shopping with more than 140 top retail names, including Macy’s, Brookstone, Pottery Barn and more. Special family, kids’ holiday and discount events make the Tuttle Mall even more special.
Columbus is a city unlike any other. Vibrant and alive, Ohio’s Capital city is known for its unique style: an uncommon blend of neighborhoods, events, attractions and accommodations. Free visitors guides, maps, on-line booking and complete information about visiting Columbus are available from Experience Columbus, formerly known as the Greater Columbus Convention & Visitors Bureau, by calling 1-866-EXP-COLS or visiting www.ExperienceColumbus.com.
SURPRISING MUSEUM SHOPS: The groundbreaking and avant-garde exhibits at the Wexner Center for the Arts are mirrored in its museum store. From a unique embroidered eyeglass case by Jonathan Adler to a gorgeous flower petal tea strainer designed by Selma Serman, the store at the Wexner is as exciting as this contemporary museum’s exhibits. The Columbus Museum of Art Shop is another destination for one-of-a-kind gifts, including beautiful books, household objects, jewelry by local artisans, note cards and stationery, posters and more. With its coming Monet exhibition (Oct.-Jan. 2008), the store will feature special items inspired by Monet’s work. At COSI’s Science2GO! shop you’ll find learning projects, games, gadgets and really cool toys you won’t find anyplace else. The Franklin Park Conservatory gift shop is packed with garden and botanical gifts for kids and adults. You’ll find everything from garden art to a live caterpillar with instructions on how to watch him turn into a beautiful butterfly.
FANTASTIC NEIGHBORHOODS: From a gem of a 32-room bookstore, antiques emporiums and fine crafts and European housewares shops found along the cobbled streets of historic German Village, to charming gift stores and an authentic French bakery in Old Worthington and the chic boutiques of Bexley, Columbus is a city of neighborhoods. Each has its own distinctive flavor and style and each bears a matching mix of memorable shopping and dining. Historic Dublin is reminiscent of its old-world namesake, with bricked sidewalks that are home to cozy neighborhood pubs, a tea room and Irish imports shops. In Uptown Westerville, visitors can search for one-of-a-kind treasures in more than two dozen boutiques and antique and gift shops.
SHORT NORTH ARTS DISTRICT: You won’t find big-name retail chains on this lively two-mile stretch of North High Street. This strip of Columbus’s main north-south thoroughfare is an unforgettable jumble of unusual shops, cool boutiques and glitzy galleries. All are locally owned and one-of-a-kind. Visitors to this interesting neighborhood love shopping for everything from thrift-shop treasures, artisan chocolates and designer furniture to funky shoes and original works of art. There’s even the 50,000-square-foot Yankee Trader where you’ll find everything from the city’s best selection of tiaras to a Lady Godiva wig, a whoopee cushion or a rubber chicken.
EASTON TOWN CENTER: The quintessential “retail destination,” Easton Town Center’s cobblestone streets, central fountain and town square feel have made it a mecca for shopping and a playground for kids and adults alike. Whether they’re toting teens and ‘tweens who beg for Abercrombie and Limited Too, searching for a chic dress from Anthropologie and shoes from Nordstrom, or just window shopping for delicious accessories and furniture for their home, Easton is a shoppers’ fantasy. Visitors travel from near and far to enjoy Easton’s ongoing special events, unforgettable dining and incredible entertainment options. Shadowbox sketch comedy and rock ‘n roll club, Funny Bone Comedy Club, a 30-screen cinema, GameWorks, Build-A-Bear Workshop and other venues offer several days – and nights – of fun for all ages and interests.
POLARIS FASHION PLACE: Polaris opened in 2000 to rave reviews. Since then, the mall -- and everything for miles around it -- has grown to become one of the region’s top retail centers. The mall alone features more than 150 retail and specialty shops, with a keen emphasis on fashion. From signature anchors like Saks Fifth Avenue and Kauffman’s to important fashion names like Adrienne Vittadini and Brooks Brothers, Polaris Fashion Place offers fashionistas and first-timers alike a top-shelf shopping experience.
THE NORTH MARKET: Visitors who enjoy shopping for gourmet foods, farm-fresh produce, artisan ice cream, bread and popcorn or hand-crafted candles, sweaters, jewelry and gifts will savor the North Market experience. Jam-packed and abuzz with energy, Saturday mornings are especially busy at the North Market, when spring to fall farm market brings in extra produce. Wandering the market stalls for hard-to-find cheeses, meats and spices has turned the North Market into a hunting ground for travelers with good taste.
THE MALL AT TUTTLE CROSSING: Just north of the city, The Mall at Tuttle Crossing offers a classic mix of fine shopping with more than 140 top retail names, including Macy’s, Brookstone, Pottery Barn and more. Special family, kids’ holiday and discount events make the Tuttle Mall even more special.
Columbus is a city unlike any other. Vibrant and alive, Ohio’s Capital city is known for its unique style: an uncommon blend of neighborhoods, events, attractions and accommodations. Free visitors guides, maps, on-line booking and complete information about visiting Columbus are available from Experience Columbus, formerly known as the Greater Columbus Convention & Visitors Bureau, by calling 1-866-EXP-COLS or visiting www.ExperienceColumbus.com.
New Green SuperFood Drink Mix features Organic Chocolate
Amazing Grass has combined their premium blend of superfoods with the great taste and health benefits of organic cacao to create Green SuperFood Chocolate Drink Powder. This innovative new drink mix is an easy and delicious way for people to gain healthy servings of fruits and vegetables. Approximately 90% of the U.S. population does not obtain the recommended 5-9 servings per day. Just one serving of the new drink mix blended with milk helps consumers achieve the new FDA food pyramid guide’s daily serving of fruits and vegetables. The individual single-serving packets are convenient for traveling, too.
Offered in a 30-serving scoopable canister for $27.99, and a 15-count box of individual serving packets for $21.99, Green SuperFood Chocolate Drink Powder contains more than 3,000 mg of organic green superfoods in each serving. The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including organic wheat grass, barley grass, alfalfa, spirulina, spinach, chlorella and broccoli. It is widely available around the country including Whole Foods markets and Wild Oats, and can also be purchased at www.AmazingGrass.com.
Organic Cacao – ‘The Food of the Gods’ is More than Just a Delicious Flavoring
Although the chocolate taste is rich and delicious, Amazing Grass added organic cacao to Green SuperFood Chocolate Drink Powder for more than just flavor. Cacao is one of the richest food sources of antioxidants and heart-healthy magnesium and is a powerful source of essential minerals and nutrients including: Iron; Potassium; Vitamin C; proteins; beta-carotene; and alkaloids. A recent health feature about chocolate on CNN.com, “Chocolate Can Do Good Things For Your Heart, Skin and Brain,” cited many of the recent studies that demonstrate its benefits for promoting heart health, improving blood pressure, enhancing brain performance, boosting physical energy and nourishing the skin.
In addition to the cacao and the Green SuperFood blend, this vegan and gluten-free drink mix offers an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. It also features SambazonÒ Pure Acai Powder. This very nutritious purple berry grows in the Amazon Rainforest and is loaded with antioxidants, healthy omega fats, fiber and protein. Green SuperFood Chocolate Drink Powder also contains organic maca - a nutritious root grown at high altitudes in Peru that is an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass offers the most powerful vegetables on earth in a form that is convenient for hectic lifestyles. The small, family owned company provides premium nutrient-dense green superfoods for the whole family at grower direct prices. Amazing Grass produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa from a family farm in Kansas. Unlike other green food products, their grasses are slow-grown for over 200 days and harvested once per year at the nutritional peak. They are then dehydrated at low temperatures and stored frozen to preserve freshness. In addition to Green SuperFood Chocolate Drink Powder, Amazing Grass offers organic Wheat Grass and GREEN SuperFood in drink powder and tablet forms, and Kidz SuperFood chocolate drink powder. For more information visit www.AmazingGrass.com.
Offered in a 30-serving scoopable canister for $27.99, and a 15-count box of individual serving packets for $21.99, Green SuperFood Chocolate Drink Powder contains more than 3,000 mg of organic green superfoods in each serving. The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including organic wheat grass, barley grass, alfalfa, spirulina, spinach, chlorella and broccoli. It is widely available around the country including Whole Foods markets and Wild Oats, and can also be purchased at www.AmazingGrass.com.
Organic Cacao – ‘The Food of the Gods’ is More than Just a Delicious Flavoring
Although the chocolate taste is rich and delicious, Amazing Grass added organic cacao to Green SuperFood Chocolate Drink Powder for more than just flavor. Cacao is one of the richest food sources of antioxidants and heart-healthy magnesium and is a powerful source of essential minerals and nutrients including: Iron; Potassium; Vitamin C; proteins; beta-carotene; and alkaloids. A recent health feature about chocolate on CNN.com, “Chocolate Can Do Good Things For Your Heart, Skin and Brain,” cited many of the recent studies that demonstrate its benefits for promoting heart health, improving blood pressure, enhancing brain performance, boosting physical energy and nourishing the skin.
In addition to the cacao and the Green SuperFood blend, this vegan and gluten-free drink mix offers an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. It also features SambazonÒ Pure Acai Powder. This very nutritious purple berry grows in the Amazon Rainforest and is loaded with antioxidants, healthy omega fats, fiber and protein. Green SuperFood Chocolate Drink Powder also contains organic maca - a nutritious root grown at high altitudes in Peru that is an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass offers the most powerful vegetables on earth in a form that is convenient for hectic lifestyles. The small, family owned company provides premium nutrient-dense green superfoods for the whole family at grower direct prices. Amazing Grass produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa from a family farm in Kansas. Unlike other green food products, their grasses are slow-grown for over 200 days and harvested once per year at the nutritional peak. They are then dehydrated at low temperatures and stored frozen to preserve freshness. In addition to Green SuperFood Chocolate Drink Powder, Amazing Grass offers organic Wheat Grass and GREEN SuperFood in drink powder and tablet forms, and Kidz SuperFood chocolate drink powder. For more information visit www.AmazingGrass.com.
Friday, October 5, 2007
‘Germbusters for Germophobes’ section demonstrates the food-safety appliance
CulinaryPrep, the kitchen appliance that removes dangerous impurities from food, including E.coli, listeria, and salmonella, was featured on the CBS Early Show, Friday, October 5, 2007. The Early Show featured the CulinaryPrep in a segment entitled “Germbusters for Germophobes”. The segment ran in the show’s second hour, and the CulinaryPrep was demonstrated by Senior Editor of BehindTheBuy.com, David Gregg.
CulinaryPrep is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life. Extensive independent testing was carried out by Whitbeck laboratories, Kansas State University and Louisiana State University and confirms the appliance’s efficiency.
To see the CulinaryPrep on the Early Show please visit: http://www.cbsnews.com/stories/2007/10/05/earlyshow/leisure/gamesgadgetsgizmos/main3333693.shtml.
CulinaryPrep is available to consumers online at www.culinaryprep.com.
CulinaryPrep is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life. Extensive independent testing was carried out by Whitbeck laboratories, Kansas State University and Louisiana State University and confirms the appliance’s efficiency.
To see the CulinaryPrep on the Early Show please visit: http://www.cbsnews.com/stories/2007/10/05/earlyshow/leisure/gamesgadgetsgizmos/main3333693.shtml.
CulinaryPrep is available to consumers online at www.culinaryprep.com.
Thursday, October 4, 2007
New Bellagio Gift Set Offers Four Delectable Tins of Award-Winning Sipping Chocolate
Caffe D’Amore, newly selected as the Official Coffee of the Pasadena Tournament of Roses, today introduces a new item almost literally overflowing with class, distinction and great taste: “Il Collezione Bellagio” – a special Gift Set featuring four irresistible tins of award-winning Bellagio Sipping Chocolate.
The new “Il Collezione Bellagio” gift set is distinguished by a stylish textured box with embossed gold engraving, and contains a recipe card along with
9-ounce tins of Original, Mint, Cherry, and Caramel Bellagio Sipping Chocolate.
The new gift set retails for $49.99 and is available at high-end retailers nationwide such as Williams-Sonoma, Neiman Marcus and via www.caffedamore.com.
Honored in 2005 as Best New Food Product by the Specialty Coffee Association of America, Sipping Chocolate is a luxuriously rich chocolate dessert beverage imbued with a taste of fine European dark chocolate along with a hint of vanilla.
Best enjoyed steamed with whole milk, this creamily delicious gift to the palate is blended with only the finest possible ingredients. These include 100% pure cocoa powder, pure cane sugar, chocolate liquor, and cocoa butter (Sipping Chocolate contains no trans fats or hydrogenated oils).
Says Chris Julias, CEO of Caffe D’Amore (www.caffedamore.com), “We are very proud of our Bellagio brand, and are heartened to have seen it evolve into our premier line in such a short period of time. With Sipping Chocolate more popular than ever, the time was clearly right to create a gift set every bit as appealing, distinctive, and satisfying as we believe Bellagio products are themselves.”
About Caffe D’Amore
With roots in an early 20th Century family café in Northern Italy, Caffe D’Amore is widely respected for its rich, delicious, and varied specialty beverages, including highly-successful lines of coffees, ice blended drinks, teas, nutritional supplements, and scones. Caffe D’Amore products – all developed, produced, packaged and distributed at the company’s headquarters in Monrovia, California – are available to leading food service clients and popular retail establishments worldwide. For more information, please visit www.caffedamore.com or call
1-800-999-0171.
The new “Il Collezione Bellagio” gift set is distinguished by a stylish textured box with embossed gold engraving, and contains a recipe card along with
9-ounce tins of Original, Mint, Cherry, and Caramel Bellagio Sipping Chocolate.
The new gift set retails for $49.99 and is available at high-end retailers nationwide such as Williams-Sonoma, Neiman Marcus and via www.caffedamore.com.
Honored in 2005 as Best New Food Product by the Specialty Coffee Association of America, Sipping Chocolate is a luxuriously rich chocolate dessert beverage imbued with a taste of fine European dark chocolate along with a hint of vanilla.
Best enjoyed steamed with whole milk, this creamily delicious gift to the palate is blended with only the finest possible ingredients. These include 100% pure cocoa powder, pure cane sugar, chocolate liquor, and cocoa butter (Sipping Chocolate contains no trans fats or hydrogenated oils).
Says Chris Julias, CEO of Caffe D’Amore (www.caffedamore.com), “We are very proud of our Bellagio brand, and are heartened to have seen it evolve into our premier line in such a short period of time. With Sipping Chocolate more popular than ever, the time was clearly right to create a gift set every bit as appealing, distinctive, and satisfying as we believe Bellagio products are themselves.”
About Caffe D’Amore
With roots in an early 20th Century family café in Northern Italy, Caffe D’Amore is widely respected for its rich, delicious, and varied specialty beverages, including highly-successful lines of coffees, ice blended drinks, teas, nutritional supplements, and scones. Caffe D’Amore products – all developed, produced, packaged and distributed at the company’s headquarters in Monrovia, California – are available to leading food service clients and popular retail establishments worldwide. For more information, please visit www.caffedamore.com or call
1-800-999-0171.
Recipe: Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
FRUIT AND SPICE-FILLED RECIPE
Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
Watkins, Inc., the leader in quality gourmet ingredients and timeless comfort
products, suggests spicing up a traditional chicken and rice meal with tasty
fruit and some of their finest USDA certified 100% organic spices.
Watkins' "Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice" recipe is
a fun, easy-to-make favorite that includes their organic parsley, black
pepper, curry powder and cinnamon.
Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice
Ingredients:
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup diced apple
1/2 cup golden raisins
1/2 cup sliced almonds, toasted
1 tbsp Watkins Organic Parsley
Freshly-ground sea salt and Watkins Organic Black Pepper, to taste
1 cup plain yogurt
1/2 tbsp Watkins Organic Curry Powder
Curried Rice
1 tbsp vegetable oil
1 medium onion, chopped
1 tsp Watkins Organic Curry Powder
1/4 tsp Watkins Organic Cinnamon
2 cups water
1 cup basmati rice
1 to 1-1/2 cups reserved stuffing (from above)
Cooking Directions:
Stuffed Chicken Breasts
1. Preheat oven to 350°F
2. Pound chicken breasts with meat mallet to increase size by half
3. Mix apple, raisins, almonds, parsley, salt and pepper
4. Place a spoonful of stuffing in center of each breast and roll up
(There will be stuffing left over; save 1 to 1-1/2 cups of this for rice)
5. Place breasts seam-side down on baking sheet coated with cooking
spray
6. Bake 40-50 minutes or until chicken tests done
7. Meanwhile, prepare sauce: Stir curry powder into yogurt; set aside
to let flavors develop
8. Prepare rice
Curried Rice
1. Heat oil in heavy lidded saucepan
2. Add onion, curry powder and cinnamon; sauté until tender
3. Add water; bring to a boil
4. Stir in rice; cover and reduce heat to low
5. Simmer until liquid is absorbed, about 20 minutes
6. About 5 minutes before rice is done, stir in reserved stuffing
Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt
sauce over chicken; sprinkle with paprika to add color.
Serves 6.
ABOUT WATKINS ORGANIC SPICES
Watkins Incorporated, known around the world for its quality spices and
flavorings, has a line of USDA certified 100% organic spices available at Wal-
Mart and other retail stores nationwide. This line of organic spices packaged
in their trademark gold medal tin, does not contain fillers like sugar, synthetic
anti-caking agents, artificial colors, flavors or preservatives that may be
found in conventional spices.
The 19 organic spices available at retail are: Black Pepper, Nutmeg, Chili
Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic
Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground
Cloves, Parsley, and Dill. The colorful, gold medal tins keep out light to
protect the flavor of the spices and are decorative enough to leave on the
kitchen counter. The suggested retail price ranges from $4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical
Company in Plainview, Minnesota, giving birth to one of America's first natural
apothecary companies. Since receiving the Gold Medals for Highest Quality
at the 1928 World Expo in Paris, Watkins' spices and flavorings have gained a
reputation around the world for their quality. Vanilla, the crown jewel of
Watkins' popular line of extracts, has made the company a household name
for decades. Watkins was the first company ever to give a money back
guarantee on its products. For more information, visit www.JRWatkins.com
Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
Watkins, Inc., the leader in quality gourmet ingredients and timeless comfort
products, suggests spicing up a traditional chicken and rice meal with tasty
fruit and some of their finest USDA certified 100% organic spices.
Watkins' "Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice" recipe is
a fun, easy-to-make favorite that includes their organic parsley, black
pepper, curry powder and cinnamon.
Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice
Ingredients:
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup diced apple
1/2 cup golden raisins
1/2 cup sliced almonds, toasted
1 tbsp Watkins Organic Parsley
Freshly-ground sea salt and Watkins Organic Black Pepper, to taste
1 cup plain yogurt
1/2 tbsp Watkins Organic Curry Powder
Curried Rice
1 tbsp vegetable oil
1 medium onion, chopped
1 tsp Watkins Organic Curry Powder
1/4 tsp Watkins Organic Cinnamon
2 cups water
1 cup basmati rice
1 to 1-1/2 cups reserved stuffing (from above)
Cooking Directions:
Stuffed Chicken Breasts
1. Preheat oven to 350°F
2. Pound chicken breasts with meat mallet to increase size by half
3. Mix apple, raisins, almonds, parsley, salt and pepper
4. Place a spoonful of stuffing in center of each breast and roll up
(There will be stuffing left over; save 1 to 1-1/2 cups of this for rice)
5. Place breasts seam-side down on baking sheet coated with cooking
spray
6. Bake 40-50 minutes or until chicken tests done
7. Meanwhile, prepare sauce: Stir curry powder into yogurt; set aside
to let flavors develop
8. Prepare rice
Curried Rice
1. Heat oil in heavy lidded saucepan
2. Add onion, curry powder and cinnamon; sauté until tender
3. Add water; bring to a boil
4. Stir in rice; cover and reduce heat to low
5. Simmer until liquid is absorbed, about 20 minutes
6. About 5 minutes before rice is done, stir in reserved stuffing
Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt
sauce over chicken; sprinkle with paprika to add color.
Serves 6.
ABOUT WATKINS ORGANIC SPICES
Watkins Incorporated, known around the world for its quality spices and
flavorings, has a line of USDA certified 100% organic spices available at Wal-
Mart and other retail stores nationwide. This line of organic spices packaged
in their trademark gold medal tin, does not contain fillers like sugar, synthetic
anti-caking agents, artificial colors, flavors or preservatives that may be
found in conventional spices.
The 19 organic spices available at retail are: Black Pepper, Nutmeg, Chili
Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic
Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground
Cloves, Parsley, and Dill. The colorful, gold medal tins keep out light to
protect the flavor of the spices and are decorative enough to leave on the
kitchen counter. The suggested retail price ranges from $4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical
Company in Plainview, Minnesota, giving birth to one of America's first natural
apothecary companies. Since receiving the Gold Medals for Highest Quality
at the 1928 World Expo in Paris, Watkins' spices and flavorings have gained a
reputation around the world for their quality. Vanilla, the crown jewel of
Watkins' popular line of extracts, has made the company a household name
for decades. Watkins was the first company ever to give a money back
guarantee on its products. For more information, visit www.JRWatkins.com
New Chicken Soup for the Soul Kids in the Kitchen
Over 50 authors from all over the US wrote an original short story that has been published in the newly released Chicken Soup for the Soul Kids in the Kitchen, the latest book in the NY Times best selling Chicken Soup for Soul series.
Each story was selected from thousands of other potential stories to be included in Chicken Soup for the Soul Kids in the Kitchen because of its unique and special ability to deliver every delicious and entertaining aspect of family fun with kids in the kitchen.
New York City based co-author Chef Antonio Frontero grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become the chef and owner of a five-star restaurant.
Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe’s Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows.
This unique Chicken Soup or the Soul cookbook is filled with mouth-watering recipes that will have even the youngest family member clamoring to help.
Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families’ accounts of great time spent together in the kitchen, and enjoy the secret family recipes they’ve shared.
The colorful design, fun games, mouthwatering photos, implement step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.
Each story was selected from thousands of other potential stories to be included in Chicken Soup for the Soul Kids in the Kitchen because of its unique and special ability to deliver every delicious and entertaining aspect of family fun with kids in the kitchen.
New York City based co-author Chef Antonio Frontero grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become the chef and owner of a five-star restaurant.
Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe’s Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows.
This unique Chicken Soup or the Soul cookbook is filled with mouth-watering recipes that will have even the youngest family member clamoring to help.
Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families’ accounts of great time spent together in the kitchen, and enjoy the secret family recipes they’ve shared.
The colorful design, fun games, mouthwatering photos, implement step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.
Wednesday, October 3, 2007
How Wine Saved One Woman's Life..
Paula Moulton, mother, wife and businesswoman thought she had it all.
But not long ago she gave up her successful corporate career and enrolled in viticulture school with classrooms full of men where she learned to drive a tractor...among other things. After purchasing twenty four acres of land, she learned how to plant vineyards, tend vines, landed contracts with wineries and won a bronze medal for her Cabernet Sauvignon.
All of these events, both amusing and rueful are revealed in her unique winemaking guide/memoir, Seasons Among the Vines: Life Lessons from the California Wine Country.
Then just three days before the release of her book Moulton’s husband was killed in a horrific car accident. After she and her children lost him, they also lost their home and all their possessions. When she stepped back, adjusting to life as a single mother, Seasons Among the Vines brought back clear reasons as to why she wrote about farming and nature and how it relates to day-to-day life.
Part wonderfully engaging story, part introductory manual to winemaking.
"Seasons Among the Vines interweaves the practicalities of farming and making wine with the changes of the seasons and life…Moulton ultimately gives the reader a story about life - and the emotional and spiritual development associated with farming and making wine." - Rob Loutherback, The Wine Club
“I am a farmer living in California,” Paula Moulton says. “To most people the mention of ‘farmer’ conjures up pictures of a man dressed in dungarees with a piece of hay dangling from the side of his mouth as words like ‘darn,’ ‘dangit,’ and ‘little missus’ slip from his tongue. The truth is I do not fit this picture at all. Instead, I’m more likely to be seen as a gal raising money for a charitable cause and dancing around at the benefit in an evening gown and a pair of sexy stilettos – yet I owned acres of land that I cultivated with my own manicured hands – on top of that I am a business woman, a mother, a widow, a winemaker and an author. This is my story in my own words…”
Moulton has lived enough life for several people. She is sharing her unique story of struggle, despair, hope and triumph through her insightful memoir and wine making guide, Seasons Among the Vines: Life Lessons from the California Wine Country.
Moulton’s poignant memoir is part manual on natural grape farming techniques that inspires readers outside the realm of farming. It is also an adventurous book; with heart-warming anecdotes and stories. Gardeners, lovers of good stories, and wine-loving suburbanites all will relish in the unique blend Moulton serves up.
“When I wrote Seasons Among the Vines I was writing about the metaphor or comparison of the seasons in nature to the emotions one feels during the process of farming,” Moulton explains. “After the death of my husband, this later became the comparison of the seasons of nature with the emotions of life and the changes one must cope with. The farming lessons throughout the book became life lessons that contained two meanings: the literal meaning and the symbolic meaning.”
Seasons Among the Vines is not just about farming and winemaking but also reveals:
Being a woman in the male-dominated world of farming
Life lessons learned through struggling with farming and nature
Shifting from traditional to organic farming
The business side of the very complicated world of wine.
“All the stories in the book have hidden lessons attached to them that I learned to use in creating a new life for myself after the tragic death of my husband in a fatal car accident just three days before the release of the book,” Moulton explains. “When I stepped back, adjusting to life as a single mother, the book brought back clear reasons as to why I wrote about farming and nature and how it relates to day-to-day life. The book became my family’s tool for survival and the handbook we use to continue on with our new lives which I hope will translate to my readers who are facing life’s many lessons.”
Paula Moulton grew up in a suburb of San Francisco. She graduated from Berkeley with a Bachelors Degree in Rhetoric and from Santa Rosa Junior College with an Associates Degree in Viticulture. She worked for a commercial printer and as a sports columnist before becoming a viticulturist and award winning winemaker. She currently lives in Sonoma, CA with her children, stepchildren and husband where she nurtures her grapes and her passion for writing.
Seasons Among the Vines can be purchased from www.amazon.com, www.barnesandnoble.com, www.randomhouse.com, www.northatlanticbooks.com and ordered through most booksellers.
But not long ago she gave up her successful corporate career and enrolled in viticulture school with classrooms full of men where she learned to drive a tractor...among other things. After purchasing twenty four acres of land, she learned how to plant vineyards, tend vines, landed contracts with wineries and won a bronze medal for her Cabernet Sauvignon.
All of these events, both amusing and rueful are revealed in her unique winemaking guide/memoir, Seasons Among the Vines: Life Lessons from the California Wine Country.
Then just three days before the release of her book Moulton’s husband was killed in a horrific car accident. After she and her children lost him, they also lost their home and all their possessions. When she stepped back, adjusting to life as a single mother, Seasons Among the Vines brought back clear reasons as to why she wrote about farming and nature and how it relates to day-to-day life.
Part wonderfully engaging story, part introductory manual to winemaking.
"Seasons Among the Vines interweaves the practicalities of farming and making wine with the changes of the seasons and life…Moulton ultimately gives the reader a story about life - and the emotional and spiritual development associated with farming and making wine." - Rob Loutherback, The Wine Club
“I am a farmer living in California,” Paula Moulton says. “To most people the mention of ‘farmer’ conjures up pictures of a man dressed in dungarees with a piece of hay dangling from the side of his mouth as words like ‘darn,’ ‘dangit,’ and ‘little missus’ slip from his tongue. The truth is I do not fit this picture at all. Instead, I’m more likely to be seen as a gal raising money for a charitable cause and dancing around at the benefit in an evening gown and a pair of sexy stilettos – yet I owned acres of land that I cultivated with my own manicured hands – on top of that I am a business woman, a mother, a widow, a winemaker and an author. This is my story in my own words…”
Moulton has lived enough life for several people. She is sharing her unique story of struggle, despair, hope and triumph through her insightful memoir and wine making guide, Seasons Among the Vines: Life Lessons from the California Wine Country.
Moulton’s poignant memoir is part manual on natural grape farming techniques that inspires readers outside the realm of farming. It is also an adventurous book; with heart-warming anecdotes and stories. Gardeners, lovers of good stories, and wine-loving suburbanites all will relish in the unique blend Moulton serves up.
“When I wrote Seasons Among the Vines I was writing about the metaphor or comparison of the seasons in nature to the emotions one feels during the process of farming,” Moulton explains. “After the death of my husband, this later became the comparison of the seasons of nature with the emotions of life and the changes one must cope with. The farming lessons throughout the book became life lessons that contained two meanings: the literal meaning and the symbolic meaning.”
Seasons Among the Vines is not just about farming and winemaking but also reveals:
Being a woman in the male-dominated world of farming
Life lessons learned through struggling with farming and nature
Shifting from traditional to organic farming
The business side of the very complicated world of wine.
“All the stories in the book have hidden lessons attached to them that I learned to use in creating a new life for myself after the tragic death of my husband in a fatal car accident just three days before the release of the book,” Moulton explains. “When I stepped back, adjusting to life as a single mother, the book brought back clear reasons as to why I wrote about farming and nature and how it relates to day-to-day life. The book became my family’s tool for survival and the handbook we use to continue on with our new lives which I hope will translate to my readers who are facing life’s many lessons.”
Paula Moulton grew up in a suburb of San Francisco. She graduated from Berkeley with a Bachelors Degree in Rhetoric and from Santa Rosa Junior College with an Associates Degree in Viticulture. She worked for a commercial printer and as a sports columnist before becoming a viticulturist and award winning winemaker. She currently lives in Sonoma, CA with her children, stepchildren and husband where she nurtures her grapes and her passion for writing.
Seasons Among the Vines can be purchased from www.amazon.com, www.barnesandnoble.com, www.randomhouse.com, www.northatlanticbooks.com and ordered through most booksellers.
Healthy Nutrition with Flax Seeds
All natural and delicious roasted flax seeds! Easy to use, just sprinkle on salads, shakes or eat alone to help maintain a healthy lifestyle. I am happy to provide samples and photos. Thanks!-Kirstin
Flax For Nutrition Golden Roasted Flax Seed by CanMar Grain Products Ltd.
The safest, best tasting, most convenient line of flax products on the market. Choose from a wide variety of choices and flavors to suit any palate. Examples include Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed with Blueberries and Milled Golden Roasted Flax Seed with Apple Cinnamon. A great option to help maintain a healthy lifestyle.
For more information please visit: www.roastedflax.com
Flax For Nutrition Golden Roasted Flax Seed by CanMar Grain Products Ltd.
The safest, best tasting, most convenient line of flax products on the market. Choose from a wide variety of choices and flavors to suit any palate. Examples include Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed with Blueberries and Milled Golden Roasted Flax Seed with Apple Cinnamon. A great option to help maintain a healthy lifestyle.
For more information please visit: www.roastedflax.com
Introducing the Northstar 1952 Retro Refrigerator
Everyone’s talking “retro” these days, or so it may seem. There are retro-styled cars like the PT Cruiser, retro clothing, retro parties, retro colors, and retro furniture… even retro-styled appliances.
Elmira Stove Works expects people will soon be talking about its new Northstar retro-styled Model 1952 refrigerator – the sixth major model in its retro appliance line – and the second refrigerator. Its distinctive fifties styling belies the twenty-first century technology and convenience on the inside. With 18.2 cubic foot capacity, available ice maker and category-leading Energy Guide rating of 412 kilowatt-hours per year, 1952 is sure to turn heads in the kitchen, the recreation room, and at the pool cabana or boathouse bar.
“The retro rage keeps gaining momentum, and we’re getting interest from all age groups” says Brian Hendrick, Elmira’s Vice-President of Sales & Marketing. ”Northstar brings a taste of the fifties to their décor that feels good and maybe brings back memories of an easier time. Northstar appliances have taken off with people who want to make a statement and have some fun. They’re popular with car restorers and memorabilia collectors. We’re seeing them ordered for trendy garage renovations, retro kitchens, 50’s home restorations and others who want a taste of nostalgia,” adds Hendrick. “Although we intended Northstar as a retro product, it works well in modern and contemporary kitchens. The colors and lines are just pleasant to look at… in almost any décor.”
Cold Wars
“Let us not be deceived: we are today in the midst of a cold war”. So spoke Bernard Baruch in April of 1947, as the U.S. and U.S.S.R. plunged into a 40-year arms race. Today, Elmira Stove Works and Big Chill are engaged in a “cold war” of a different sort, both vying to establish themselves as the “King of Cool” with their retro fridges.
Elmira introduced its first Northstar retro fridge in 2001, and sales took off. Shortly thereafter, Big Chill entered the race with a competitive fridge – with fewer features and amenities, but priced to sell for less than Northstar (Big Chill’s fridge currently sells for approximately $2700, versus $3700 for the top-of-the-line Northstar. 1952 will sell for $2995.)
Northstar raised the ante over the ensuing six years, adding a full line of retro-styled appliances, including ranges in gas, electric or dual fuel; range hood; a premium-featured 19 cubic foot fridge (with convenient bottom freezer, premium shelving, enhanced lighting, and sound reduction package); a combination microwave / convection oven / grill, and a matching dishwasher panel. The company offers ten not-so-standard colors, including Candy Red, Flamingo Pink, Mint Green, White, Black, Bisque, Buttercup Yellow, Robin’s Egg Blue, Quicksilver and new Crushed Orange.
Hendrick expects the 1952 model to bring a lot of new business to Elmira. “This fridge offers the styling, fit and finish of the Northstar line, along with the sales and service support of our three hundred retail dealers, at a price that is very competitive. Many consumers will still want the premium features of our original fridge, but a large number – especially those who are buying a ‘beverage fridge’ for their bar or entertaining area – may opt for the new model. Our fridge is 29-1/2” wide, which means it will fit in a standard-width cabinet opening.” (The Big Chill fridge is 32-7/8” wide.)
Elmira’s Northstar line is sold through a network of “sale-and-service” appliance and home products retailers across North America. Big Chill is sold primarily direct-to-consumer via its web site, although the company has recently opened a small group of retailers where consumers can see the product “live” prior to ordering.
Elmira Stove Works has been manufacturing vintage-styled appliances since 1975, and also offers a line of “circa-1850” ranges, refrigerators, microwaves and wall ovens. Each custom appliance is delivered fully assembled in approximately four to six weeks. Elmira Stove Works is a privately owned company based in Elmira, Ontario. For more information visit www.elmirastoveworks.com or call Elmira Stove Works at 800-295-8498.
Elmira Stove Works expects people will soon be talking about its new Northstar retro-styled Model 1952 refrigerator – the sixth major model in its retro appliance line – and the second refrigerator. Its distinctive fifties styling belies the twenty-first century technology and convenience on the inside. With 18.2 cubic foot capacity, available ice maker and category-leading Energy Guide rating of 412 kilowatt-hours per year, 1952 is sure to turn heads in the kitchen, the recreation room, and at the pool cabana or boathouse bar.
“The retro rage keeps gaining momentum, and we’re getting interest from all age groups” says Brian Hendrick, Elmira’s Vice-President of Sales & Marketing. ”Northstar brings a taste of the fifties to their décor that feels good and maybe brings back memories of an easier time. Northstar appliances have taken off with people who want to make a statement and have some fun. They’re popular with car restorers and memorabilia collectors. We’re seeing them ordered for trendy garage renovations, retro kitchens, 50’s home restorations and others who want a taste of nostalgia,” adds Hendrick. “Although we intended Northstar as a retro product, it works well in modern and contemporary kitchens. The colors and lines are just pleasant to look at… in almost any décor.”
Cold Wars
“Let us not be deceived: we are today in the midst of a cold war”. So spoke Bernard Baruch in April of 1947, as the U.S. and U.S.S.R. plunged into a 40-year arms race. Today, Elmira Stove Works and Big Chill are engaged in a “cold war” of a different sort, both vying to establish themselves as the “King of Cool” with their retro fridges.
Elmira introduced its first Northstar retro fridge in 2001, and sales took off. Shortly thereafter, Big Chill entered the race with a competitive fridge – with fewer features and amenities, but priced to sell for less than Northstar (Big Chill’s fridge currently sells for approximately $2700, versus $3700 for the top-of-the-line Northstar. 1952 will sell for $2995.)
Northstar raised the ante over the ensuing six years, adding a full line of retro-styled appliances, including ranges in gas, electric or dual fuel; range hood; a premium-featured 19 cubic foot fridge (with convenient bottom freezer, premium shelving, enhanced lighting, and sound reduction package); a combination microwave / convection oven / grill, and a matching dishwasher panel. The company offers ten not-so-standard colors, including Candy Red, Flamingo Pink, Mint Green, White, Black, Bisque, Buttercup Yellow, Robin’s Egg Blue, Quicksilver and new Crushed Orange.
Hendrick expects the 1952 model to bring a lot of new business to Elmira. “This fridge offers the styling, fit and finish of the Northstar line, along with the sales and service support of our three hundred retail dealers, at a price that is very competitive. Many consumers will still want the premium features of our original fridge, but a large number – especially those who are buying a ‘beverage fridge’ for their bar or entertaining area – may opt for the new model. Our fridge is 29-1/2” wide, which means it will fit in a standard-width cabinet opening.” (The Big Chill fridge is 32-7/8” wide.)
Elmira’s Northstar line is sold through a network of “sale-and-service” appliance and home products retailers across North America. Big Chill is sold primarily direct-to-consumer via its web site, although the company has recently opened a small group of retailers where consumers can see the product “live” prior to ordering.
Elmira Stove Works has been manufacturing vintage-styled appliances since 1975, and also offers a line of “circa-1850” ranges, refrigerators, microwaves and wall ovens. Each custom appliance is delivered fully assembled in approximately four to six weeks. Elmira Stove Works is a privately owned company based in Elmira, Ontario. For more information visit www.elmirastoveworks.com or call Elmira Stove Works at 800-295-8498.
DQ Unveils New Blizzard Fan Club Web Site
He has shared the stage with world-renowned musicians Aerosmith and Garrison Keillor. He even inspired the Grammy award-winning song Spoonman by Soundgarden and has been a guest on The Late Show with David Letterman. Now Artis “The Spoonman” is the star of an exclusive entertaining video as part of Dairy Queen®’s newly redesigned Blizzard® Fan Club Web site at www.blizzardfanclub.com.
Oh, the things he can do with two red spoons! On the site, visitors will find video of Spoonman playing blues, classical, country, punk and five other musical styles with his signature spoons. Any of these videos of the world’s greatest spoons player can be emailed to family and friends.
Today the Blizzard Fan Club is nearly 1.4 million members strong. All fans will enjoy the newly redesigned Blizzard Fan Club Web site, the first step in a multi-phase process where the current, successful fan club will evolve into an online community where Blizzard fanatics will love to visit and interact. In addition to “SpoonTones”, the site now includes the following fun, quirky interactive features:
The “Blizzualizer” – where members can mix together their favorite Blizzard ingredients, upload their picture or other image, add some cool sounds, then let the seductive, hypnotic swirls take them to a magical world where only Blizzards matter.
“Behind the Blizzard” area – here’s where the hows of making Blizzards are discovered, along with videos of DQ®’s award-winning Blizzard commercials. A Blizzard timeline traces the history of the true fan’s favorite flavors.
An added bonus to becoming a Blizzard Fan Club member includes the following:
· An online coupon for a buy one, get one free 16. oz. Blizzard Flavor Treat.
· A special birthday greeting that includes a buy one, get one free Blizzard coupon.
· Monthly e-mail updates on new flavors.
· Details about upcoming Blizzard events.
· The chance to share ideas for new Blizzard treats.
The Blizzard Fan Club Web site was originally launched in 2005 to celebrate the 20th anniversary of Dairy Queen’s signature treat.
The launch of the Blizzard Fan Club Web site follows Dairy Queen’s recent announcement of the new www.dairyqueen.com, a virtual soft-serve paradise called DQ-Topia.
Oh, the things he can do with two red spoons! On the site, visitors will find video of Spoonman playing blues, classical, country, punk and five other musical styles with his signature spoons. Any of these videos of the world’s greatest spoons player can be emailed to family and friends.
Today the Blizzard Fan Club is nearly 1.4 million members strong. All fans will enjoy the newly redesigned Blizzard Fan Club Web site, the first step in a multi-phase process where the current, successful fan club will evolve into an online community where Blizzard fanatics will love to visit and interact. In addition to “SpoonTones”, the site now includes the following fun, quirky interactive features:
The “Blizzualizer” – where members can mix together their favorite Blizzard ingredients, upload their picture or other image, add some cool sounds, then let the seductive, hypnotic swirls take them to a magical world where only Blizzards matter.
“Behind the Blizzard” area – here’s where the hows of making Blizzards are discovered, along with videos of DQ®’s award-winning Blizzard commercials. A Blizzard timeline traces the history of the true fan’s favorite flavors.
An added bonus to becoming a Blizzard Fan Club member includes the following:
· An online coupon for a buy one, get one free 16. oz. Blizzard Flavor Treat.
· A special birthday greeting that includes a buy one, get one free Blizzard coupon.
· Monthly e-mail updates on new flavors.
· Details about upcoming Blizzard events.
· The chance to share ideas for new Blizzard treats.
The Blizzard Fan Club Web site was originally launched in 2005 to celebrate the 20th anniversary of Dairy Queen’s signature treat.
The launch of the Blizzard Fan Club Web site follows Dairy Queen’s recent announcement of the new www.dairyqueen.com, a virtual soft-serve paradise called DQ-Topia.
Tuesday, October 2, 2007
Lift Brings Innovative Cuisine To Hollywood
LIFT, the highly anticipated "modern" bistro sets it's sites on bringing it's innovative cuisine to the heart of Hollywood beginning October 5th. Located at 6533 Hollywood Blvd. in the newly restored, historic Hillview Building, LIFT distinguishes itself by refusing to be defined as a traditional bistro or be restricted by the limits of a health food restaurant. Instead it celebrates food, great food.
Owners Steven Adelman (Spider Club, Avalon NY/LA/Boston, The Joint Fitness, the soon to be opened "86"), and Gregory Holmes, along with Robert Palmer, and chef Keith Silverton, have set out to bring a unique addition to the continued revitalization of Hollywood. LIFT's seasonal menu is inspired by Chef Silverton's experiences dining and shopping in the open-air markets of London, Amsterdam, Napa Valley and the coastal cities of California. A Washington state native, Silverton became known in the culinary world for following farmers' harvests not trends, in the Bay Area, most notably at Stars in San Francisco and Chez Panisse offshoot Berkeley's Fourth Street Grill.
A self described New York restaurant connoisseur, Adelman, was used to restaurants with a neighborhood vibe and exceptional cuisine. After moving to Los Angeles, Adelman saw a need for a similar type of communal gathering place. And so, LIFT was conceived to enliven not only the quality of food but also the quality of the Hollywood community. By using fine ingredients combined with progressive cooking techniques, LIFT delivers flavorful, healthy café cuisine on par with top tier restaurants around the country.
The essence of LIFT is to elevate the spirit and mind while remaining tasteful and understated. To keep LIFT's menu inventive and inviting, Chef Silverton travels the globe for fresh, healthful ingredients. Coconut water from Jamaica, Steelhead net harvested by the Puyallup tribe, Moroccan chilies, and California produce from Weiser and Scarborough Farms, all find their way onto the tables at LIFT.
"Food is sustenance, pleasure, and art," says Chef Silverton. "Here at LIFT, I use the best tools everyday. There is no limit to how inventive we can be." To that end, he employs cutting edge preparations like sous vide cooking and food presses that can prepare fresh nut butters as easily as fruit and vegetable juices that maintain the living enzymes and probiotics.
With the highest quality of service in mind. General Manager Colleen Duggan of award winning restaurants Lucques and Bastide in LA is joined by her husband Beverage Director Matt Duggan recently of Patina. Between them they have worked for six "James Beard Award Best Chefs" in their careers in Boston and Los Angeles.
The restaurant's interior blends the historical architecture of the Hillview building with contemporary, eco-friendly design. Key elements will include a sit down café, drive up, and grab-and-go meals that can be finished to order. Other convenient features will include a delivery service, a gourmet grocery section featuring LIFT brand items, and even in-room private dinners for Hillview residents. With twenty-two hour operation, guests will be able to start their day with organic Graffeo espresso and poached eggs with duck confit hash, have a sidewalk lunch of lobster mac and cheese or dine late night on olive oil braised salmon with wok roasted vegetables.
More than a bistro, LIFT promises to become a way of life in Hollywood. With uncompromising commitment to each item on the menu and provisions that will set a high standard of excellence. LIFT is the new healthy addiction.
LIFT
6533 Hollywood Blvd, Hollywood, CA 90028
Open Twenty -Two Hours Breakfast Lunch Dinner Late Night
Catering Delivery Gourmet Grocery
Owners Steven Adelman (Spider Club, Avalon NY/LA/Boston, The Joint Fitness, the soon to be opened "86"), and Gregory Holmes, along with Robert Palmer, and chef Keith Silverton, have set out to bring a unique addition to the continued revitalization of Hollywood. LIFT's seasonal menu is inspired by Chef Silverton's experiences dining and shopping in the open-air markets of London, Amsterdam, Napa Valley and the coastal cities of California. A Washington state native, Silverton became known in the culinary world for following farmers' harvests not trends, in the Bay Area, most notably at Stars in San Francisco and Chez Panisse offshoot Berkeley's Fourth Street Grill.
A self described New York restaurant connoisseur, Adelman, was used to restaurants with a neighborhood vibe and exceptional cuisine. After moving to Los Angeles, Adelman saw a need for a similar type of communal gathering place. And so, LIFT was conceived to enliven not only the quality of food but also the quality of the Hollywood community. By using fine ingredients combined with progressive cooking techniques, LIFT delivers flavorful, healthy café cuisine on par with top tier restaurants around the country.
The essence of LIFT is to elevate the spirit and mind while remaining tasteful and understated. To keep LIFT's menu inventive and inviting, Chef Silverton travels the globe for fresh, healthful ingredients. Coconut water from Jamaica, Steelhead net harvested by the Puyallup tribe, Moroccan chilies, and California produce from Weiser and Scarborough Farms, all find their way onto the tables at LIFT.
"Food is sustenance, pleasure, and art," says Chef Silverton. "Here at LIFT, I use the best tools everyday. There is no limit to how inventive we can be." To that end, he employs cutting edge preparations like sous vide cooking and food presses that can prepare fresh nut butters as easily as fruit and vegetable juices that maintain the living enzymes and probiotics.
With the highest quality of service in mind. General Manager Colleen Duggan of award winning restaurants Lucques and Bastide in LA is joined by her husband Beverage Director Matt Duggan recently of Patina. Between them they have worked for six "James Beard Award Best Chefs" in their careers in Boston and Los Angeles.
The restaurant's interior blends the historical architecture of the Hillview building with contemporary, eco-friendly design. Key elements will include a sit down café, drive up, and grab-and-go meals that can be finished to order. Other convenient features will include a delivery service, a gourmet grocery section featuring LIFT brand items, and even in-room private dinners for Hillview residents. With twenty-two hour operation, guests will be able to start their day with organic Graffeo espresso and poached eggs with duck confit hash, have a sidewalk lunch of lobster mac and cheese or dine late night on olive oil braised salmon with wok roasted vegetables.
More than a bistro, LIFT promises to become a way of life in Hollywood. With uncompromising commitment to each item on the menu and provisions that will set a high standard of excellence. LIFT is the new healthy addiction.
LIFT
6533 Hollywood Blvd, Hollywood, CA 90028
Open Twenty -Two Hours Breakfast Lunch Dinner Late Night
Catering Delivery Gourmet Grocery
Nutritionists Rave about Carrington Farms Flax Paks
Carrington Farms, a manufacturer of healthy foods for a healthy soul, introduces a new and innovative product to the hot flax seed market. Carrington Farms Organic Milled Flax Paks contain freshly sliced flax seeds in 12 convenient, easy to use single serve packets containing 12 grams or approx 2 tablespoons of flax seed. Carrington Farms Flax Paks provide the consumer with a user friendly, portable, and convenient option for use at work, travel, play or at home.
Nutritionists nationwide have recommended Flax Paks to their patients due to both the quality of the Carrington Farms flax as well as the convenience which encourages their patients to use it daily as prescribed. As recent scientific studies continue to demonstrate, Flax seed has exceptional health benefits. “I recommend Carrington Farms Flax Paks to my clients for a daily dose of essential fatty acids, proteins and fiber. Flax seed provides heart healthy omega 3 fatty acids, fiber for a healthy gastrointestinal tract and lignans that have estrogen-blocking activity that may help lower a person’s risk of several types of cancers. For 50 calories per packet, the health benefits go a long way.” Says Lyn Schwartz, MS RD, a registered Dietitian with a private practice in the Boston, Mass. area. Lyn is also a lecturer at U. of Mass., Dartmouth and has appeared on TV and radio.
“What makes us different is what makes us better” says Brad Miller, President of Carrington Farms. “Our flax seed goes through a stringent purifying process called micro-cleanse to annihilate microbial activity, guarantee an 18 month shelf life and produce a product with no refrigeration necessary. Our seeds are sliced, not crushed, to retain the nutritional integrity of the Omega 3, fiber and lignans.”
Carrington Farms Flax Paks are rigidly controlled by QAI and USDA Organic Certification and are available at retailers such as select Whole Foods stores and GNC’s nationwide as well as local health food stores.
About Carrington, LLC
Carrington Co. consists of Carrington Farms, Carrington Tea Co and Nutra-Tea. Carrington is dedicated to offering upscale products featuring health and convenience with an emphasis on quality, service, and value.
Nutritionists nationwide have recommended Flax Paks to their patients due to both the quality of the Carrington Farms flax as well as the convenience which encourages their patients to use it daily as prescribed. As recent scientific studies continue to demonstrate, Flax seed has exceptional health benefits. “I recommend Carrington Farms Flax Paks to my clients for a daily dose of essential fatty acids, proteins and fiber. Flax seed provides heart healthy omega 3 fatty acids, fiber for a healthy gastrointestinal tract and lignans that have estrogen-blocking activity that may help lower a person’s risk of several types of cancers. For 50 calories per packet, the health benefits go a long way.” Says Lyn Schwartz, MS RD, a registered Dietitian with a private practice in the Boston, Mass. area. Lyn is also a lecturer at U. of Mass., Dartmouth and has appeared on TV and radio.
“What makes us different is what makes us better” says Brad Miller, President of Carrington Farms. “Our flax seed goes through a stringent purifying process called micro-cleanse to annihilate microbial activity, guarantee an 18 month shelf life and produce a product with no refrigeration necessary. Our seeds are sliced, not crushed, to retain the nutritional integrity of the Omega 3, fiber and lignans.”
Carrington Farms Flax Paks are rigidly controlled by QAI and USDA Organic Certification and are available at retailers such as select Whole Foods stores and GNC’s nationwide as well as local health food stores.
About Carrington, LLC
Carrington Co. consists of Carrington Farms, Carrington Tea Co and Nutra-Tea. Carrington is dedicated to offering upscale products featuring health and convenience with an emphasis on quality, service, and value.
Fresh, Refrigerated Food Revolutionizes the Dog Food Industry
With hundreds of combined years in the pet food industry, the Freshpet(tm) team understands what dogs need to be happy and healthy. As dog lovers and owners themselves, they thought there was a void when it came to fresh, nutritionally-balanced meals for dogs. So last year, when they decided to form their own company, they had one goal in mind: To make the best food for dogs.
Their pursuit of the perfect food for dogs resulted in two new products - Deli Fresh(tm) and Homestyle Select(tm). Both are freshly-prepared meals of real meats and vegetables, for the healthiest, most nutritious meals owners can feed their dogs. Because of the high meat content and no preservatives, these products need to be kept refrigerated.
"When people purchase meat for their family, they go to the refrigerated meat section of the grocery store, not the cereal aisle," explained co-founder Scott Morris.
"So why are we feeding meat to our dogs that has been ground into cereal, over-
processed and comes in a paper bag? Our dogs deserve the same fresh and healthy foods we eat ourselves to give them the highest quality of life."
Deli Fresh(tm) and Homestyle Select(tm) are just that. Each consists of 70% high-protein meat mixed with carrots, peas and brown rice to form a complete meal. There are never any by-products, fillers, wheat gluten, corn, or preservatives in either brand. And while they are healthy enough to feed to a human, they are 100% complete and balanced for a dog's diet.
The fresh ingredients are gently cooked leaving in the natural goodness. Freshpet foods go through significantly less processing and none of the ingredients are pre-processed. Dry and canned dog foods, on the other hand, are cooked at much higher temperatures and exposed to three times more
thermal processing (which depletes food of its nutrients) than Deli Fresh(tm) and Homestyle Select(tm).
Homestyle Select(tm) and Deli Fresh(tm) come in three sizes from 1.5 lb. up to 6lb. rolls, much like meat consumers might buy at their local deli counter. Cut marks on the package indicate how much people should feed their dogs, depending on the dogs' weight. Owners simply slice and serve, and keep the product refrigerated after use. Once opened, the products remain fresh in the fridge for 10 days.
Unlike traditional dog food, which is stored on supermarket shelves, Freshpet products are in new pet aisle refrigerators. These customized chillers can be found in the pet aisle at select Pet Specialty and Grocery stores.
Deli Fresh(tm) is available in the following meal combinations: Chicken, Vegetable & Rice and Turkey, Vegetable & Rice for adults. Consumers can find it at select pet specialty stores such as Petco across the country, and at independent pet specialty stores in the New York and Los Angeles areas. Additional information about Deli Fresh(tm), including a store locator, is available at www.delifreshpet.com.
Homestyle Select(tm) comes in the following meal combinations: Chicken, Vegetable & Rice; Chunky Chicken, Turkey, Vegetable & Rice; and Chunky Beef, Vegetable & Rice. It is available at select grocery and mass market retailers including Giant Eagle and Wal-Mart in Dallas, Denver and across the upper Midwest. Additional information about Homestyle Select(tm), including a store locator, is available at www.homestyleselect.com.
Their pursuit of the perfect food for dogs resulted in two new products - Deli Fresh(tm) and Homestyle Select(tm). Both are freshly-prepared meals of real meats and vegetables, for the healthiest, most nutritious meals owners can feed their dogs. Because of the high meat content and no preservatives, these products need to be kept refrigerated.
"When people purchase meat for their family, they go to the refrigerated meat section of the grocery store, not the cereal aisle," explained co-founder Scott Morris.
"So why are we feeding meat to our dogs that has been ground into cereal, over-
processed and comes in a paper bag? Our dogs deserve the same fresh and healthy foods we eat ourselves to give them the highest quality of life."
Deli Fresh(tm) and Homestyle Select(tm) are just that. Each consists of 70% high-protein meat mixed with carrots, peas and brown rice to form a complete meal. There are never any by-products, fillers, wheat gluten, corn, or preservatives in either brand. And while they are healthy enough to feed to a human, they are 100% complete and balanced for a dog's diet.
The fresh ingredients are gently cooked leaving in the natural goodness. Freshpet foods go through significantly less processing and none of the ingredients are pre-processed. Dry and canned dog foods, on the other hand, are cooked at much higher temperatures and exposed to three times more
thermal processing (which depletes food of its nutrients) than Deli Fresh(tm) and Homestyle Select(tm).
Homestyle Select(tm) and Deli Fresh(tm) come in three sizes from 1.5 lb. up to 6lb. rolls, much like meat consumers might buy at their local deli counter. Cut marks on the package indicate how much people should feed their dogs, depending on the dogs' weight. Owners simply slice and serve, and keep the product refrigerated after use. Once opened, the products remain fresh in the fridge for 10 days.
Unlike traditional dog food, which is stored on supermarket shelves, Freshpet products are in new pet aisle refrigerators. These customized chillers can be found in the pet aisle at select Pet Specialty and Grocery stores.
Deli Fresh(tm) is available in the following meal combinations: Chicken, Vegetable & Rice and Turkey, Vegetable & Rice for adults. Consumers can find it at select pet specialty stores such as Petco across the country, and at independent pet specialty stores in the New York and Los Angeles areas. Additional information about Deli Fresh(tm), including a store locator, is available at www.delifreshpet.com.
Homestyle Select(tm) comes in the following meal combinations: Chicken, Vegetable & Rice; Chunky Chicken, Turkey, Vegetable & Rice; and Chunky Beef, Vegetable & Rice. It is available at select grocery and mass market retailers including Giant Eagle and Wal-Mart in Dallas, Denver and across the upper Midwest. Additional information about Homestyle Select(tm), including a store locator, is available at www.homestyleselect.com.
The Biggest Splash Of The Season
MarXana Brand Foods introduces a
distinctive new line of five delicious pomegranate based sauces,
appropriately named "Splash". These all-natural, micro-brewed reductions
combine the lush sweet-tart flavor of pomegranate molasses, wine, and
the natural essence of various berries into a mouthful of bursting
flavor.
Manufacturer and owner, Jules Silver, of MarXana Brand Foods and Club
Sauce came up with the idea of using pomegranate as a base for these
reduction sauces several years ago. Knowing the fruit is widely
enjoyed throughout the Indo-European countries for cooking, flavoring,
and their many health benefits made the pomegranate a natural choice.
�The prospect of creating a sauce that is refreshingly different and
easy to use is just what the American palate needs,
A combination of beautiful all-natural ruby red pomegranate molasses
(no sugars or sweeteners added), wine, and berry essence is micro-
brewed in small batches and slowly reduced in special kettles. This
process marries the piquant flavors of the various ingredients into a
thick sauce known as a reduction.
Jules says, recipe.use to baste grilled fruit. They are delicious with oatmeal, yogurt,
and in salads. Use as a marinade, glaze pork, duck, chicken, fish,
seafood, pan sauces, martinis, cheese cake, cheeses, tofu, rice, and
polenta. It is a about everything.
These attractively packaged 12 ounce bottles are currently offered in
five popular flavors:
Pomegranate Port Reduction
Mission Fig Port Reduction
Black Currant Cabernet Reduction
Tart Cherry Syrah Reduction
Blueberry Merlot Reduction
For more information and to purchase please visit our website's New
Products category at: www.clubsauce.com
distinctive new line of five delicious pomegranate based sauces,
appropriately named "Splash". These all-natural, micro-brewed reductions
combine the lush sweet-tart flavor of pomegranate molasses, wine, and
the natural essence of various berries into a mouthful of bursting
flavor.
Manufacturer and owner, Jules Silver, of MarXana Brand Foods and Club
Sauce came up with the idea of using pomegranate as a base for these
reduction sauces several years ago. Knowing the fruit is widely
enjoyed throughout the Indo-European countries for cooking, flavoring,
and their many health benefits made the pomegranate a natural choice.
�The prospect of creating a sauce that is refreshingly different and
easy to use is just what the American palate needs,
A combination of beautiful all-natural ruby red pomegranate molasses
(no sugars or sweeteners added), wine, and berry essence is micro-
brewed in small batches and slowly reduced in special kettles. This
process marries the piquant flavors of the various ingredients into a
thick sauce known as a reduction.
Jules says, recipe.use to baste grilled fruit. They are delicious with oatmeal, yogurt,
and in salads. Use as a marinade, glaze pork, duck, chicken, fish,
seafood, pan sauces, martinis, cheese cake, cheeses, tofu, rice, and
polenta. It is a about everything.
These attractively packaged 12 ounce bottles are currently offered in
five popular flavors:
Pomegranate Port Reduction
Mission Fig Port Reduction
Black Currant Cabernet Reduction
Tart Cherry Syrah Reduction
Blueberry Merlot Reduction
For more information and to purchase please visit our website's New
Products category at: www.clubsauce.com
Monday, October 1, 2007
Ciao Italia Welcomes You to National Pasta Month!
Today Mary Ann Esposito, host of Ciao Italia with Mary Ann Esposito™, television's longest-running cooking show, kicked off National Pasta Month with five great tips for cooking the perfect al dente pasta
"There are so many ways to concoct a good pasta dish these days that there's no excuse to resort to those so-called 'fancy frozen' or canned, ready-to-serve types," offered Esposito. "When eaten in moderation and in small portions, pasta should be a part of any healthy diet. I am forever surprising people at cooking seminars when I tell them that a pound of pasta serves eight people when they want it to serve two! To keep things in perspective and in control, I keep one of those handy spaghetti measuring tools in my kitchen. It looks like a thick ruler withholes, and each hole holds a specific amount of pasta, so it is very useful when you want to gauge how much to cook for the number of people you are serving."
As an additional National Pasta Month feature, later this week, and every week this month, Mary Ann will share pasta recipes from her upcoming cookbook, Ciao Italia Slow and Easy, due in stores Nov. 13.
Mary Ann Esposito's Five Tips for Perfect Pasta
Serving a perfect plate of al dente pasta is not as easy as it seems - unless of course you are in on some useful tips. Here are five of Mary Ann's favorites that will guarantee success every time.
1) Use a pasta pot with an insert for easier draining and always start with 4 to 6 quarts of water to allow the pasta to expand properly.
2) Pasta is cooked when you can break a long strand or short cut in half and see that no white flour is visible in the center.
3) Some people add oil to the cooking water to keep the pasta from sticking together. This is a bad idea. The oil coats the pasta, making it harder for sauces to adhere. If you follow rule #1, you won't have to worry about the pasta sticking together anyway.
4) Short cuts of pasta such as ziti, penne, and fusilli are best served with chunky-style sauces. Use lighter sauces, such as garlic and olive oil or butter and cheese, for thinner types of pasta such as linguine or fettuccine.
5) Cooked pasta for oven-baked casseroles should be undercooked and still firm when added to the rest of the ingredients because it will finish cooking in the oven. Reduce the pasta boiling time by four minutes for casseroles.
"There are so many ways to concoct a good pasta dish these days that there's no excuse to resort to those so-called 'fancy frozen' or canned, ready-to-serve types," offered Esposito. "When eaten in moderation and in small portions, pasta should be a part of any healthy diet. I am forever surprising people at cooking seminars when I tell them that a pound of pasta serves eight people when they want it to serve two! To keep things in perspective and in control, I keep one of those handy spaghetti measuring tools in my kitchen. It looks like a thick ruler withholes, and each hole holds a specific amount of pasta, so it is very useful when you want to gauge how much to cook for the number of people you are serving."
As an additional National Pasta Month feature, later this week, and every week this month, Mary Ann will share pasta recipes from her upcoming cookbook, Ciao Italia Slow and Easy, due in stores Nov. 13.
Mary Ann Esposito's Five Tips for Perfect Pasta
Serving a perfect plate of al dente pasta is not as easy as it seems - unless of course you are in on some useful tips. Here are five of Mary Ann's favorites that will guarantee success every time.
1) Use a pasta pot with an insert for easier draining and always start with 4 to 6 quarts of water to allow the pasta to expand properly.
2) Pasta is cooked when you can break a long strand or short cut in half and see that no white flour is visible in the center.
3) Some people add oil to the cooking water to keep the pasta from sticking together. This is a bad idea. The oil coats the pasta, making it harder for sauces to adhere. If you follow rule #1, you won't have to worry about the pasta sticking together anyway.
4) Short cuts of pasta such as ziti, penne, and fusilli are best served with chunky-style sauces. Use lighter sauces, such as garlic and olive oil or butter and cheese, for thinner types of pasta such as linguine or fettuccine.
5) Cooked pasta for oven-baked casseroles should be undercooked and still firm when added to the rest of the ingredients because it will finish cooking in the oven. Reduce the pasta boiling time by four minutes for casseroles.
DW Enterprises Appoints Top Executive Chef
DW Enterprises, a leading Las Vegas developer of nightlife, entertainment and restaurants, today announced that respected chef Rick Giffen has been named Executive Chef for the company. In this role Giffen will serve as Executive Chef for the soon-to-open Trader Vic's restaurant at the Miracle Mile Shops as well as assisting in the development, management and operations of other restaurant properties that will be announced shortly.
Widely recognized as one of the industry’s top executive chefs, Giffen has spent the past 20 years at the forefront of numerous culinary ventures including Mon Ami Gabi at the Paris Hotel & Casino, where he was executive chef for the last two years. In that time, he was instrumental in generating revenues of over $22 million annually.
Prior to that, Giffen served as a consultant for Café Wasabi where he was successful in securing a contract to be the primary sushi vendor at seasonal conventions. Other career highlights include his work as regional corporate chef for China Grill Management at Mandalay Bay and western regional corporate chef for Planet Hollywood, Las Vegas. Giffen has been active in the community by supporting such charities as Taste of the Nation, AFAN, and Opportunity Village.
Now Giffen has joined the management team of DW Enterprises, the developer of numerous Las Vegas restaurant and nightclub venues including the legendary Trader Vic's Las Vegas which will open inside the Miracle Mile Shops at Planet Hollywood in early October. DW Enterprises will also develop restaurant and nightclub concepts at the Cosmopolitan Resort & Casino, the Showcase Mall, and other soon-to-be announced venues on the Las Vegas Strip.
"As DW Enterprises continues to build our team of A-List talent, the hiring of Rick Giffen is a significant benchmark," said Doc Wiener, founder of DW Enterprises. "He has enormous experience in the kitchen and the boardroom and we believe his industry insight will provide a solid operational platform for Trader Vic's and our other upcoming business ventures."
Giffen's first task will be overseeing the day-to-day operations of Trader Vic's Las Vegas, a legendary restaurant brand which has experienced a recent resurgence across the United States and abroad. In his role as executive chef, he will manage a staff of 50 culinary employees while ensuring that monthly financial goals are met and food quality, service, and sanitation standards are maintained.
Trader Vic's is one of the pioneers of American culinary folklore. As the inventor of the Mai Tai and the first to import Polynesian dishes and décor to the United States, Trader Vic's defined an era with libations and cuisine that "transported its customers to the tropics" an experience that placated generation after generation of customers.
Spread over 15,000 sq. ft., Trader Vic's Las Vegas will be unlike any of the other Trader Vic's found in the United States, Europe, the Middle East, and Asia. Instead, the Las Vegas location will include three separate dining and entertainment venues featuring a ground-level restaurant and Strip-side patio that opens onto Las Vegas Boulevard and a second-level Tiki Club-ultra lounge, both providing customers with panoramic views of the Bellagio Fountains, the Eiffel Tower, and City Center.
Although inspired by Trader Vic’s famed tropical island motif, Trader Vic's Las Vegas will build upon the signature Polynesian décor of towering wooden tikis and amplify the tropical theme with two separate DJ booths, a 20-foot outdoor bar and lanai surrounded by palms, thatch, a sweeping shingled roof, and an upstairs Tiki Club-ultra lounge.
Construction of Trader Vic’s Las Vegas is currently underway at the north side of Planet Hollywood and is scheduled to open in early October 2007.
About Trader Vic's Las Vegas
Owned and operated by DW Enterprises, a Las Vegas-based development group led by entrepreneur Doc Wiener, Trader Vic's Las Vegas is positioned to be the franchise's premier restaurant. Steeped in a rich history as one of the world’s most recognized culinary experiences, Trader Vic’s Las Vegas builds upon a tradition that dates back to 1934 when Vic "The Trader" Bergeron, a San Francisco Bay Area cuisine pioneer, founded his first restaurant. Mr. Bergeron based his original Trader Vic’s on the simple premise: "an escape from ordinary life." He went on to create an illusion that one had fled to a tropical island. From then on it became a tropical restaurant and bar, which specializes in serving world-famous island cuisine and tropical cocktails inside a refined exotic atmosphere. Trader Vic's Restaurant Group now includes an expanding collection of upscale, company-owned and franchised restaurants steeped in island-style service and atmosphere, stretching from the United States to Europe, the Middle East and Asia. Incorporating different cultures from around the world, Trader Vic's brand of hospitality has garnered international acclaim for introducing unique foods, careful preparations and welcoming service, as well as for inventing exotic, crowd-pleasing drinks such as the world-famous Mai Tai. Today, Trader Vic’s has become a world-renowned corporation in the restaurant business with over 30 restaurants in 22 cities around the globe. For more information, visit www.tradervicslv.com.
Widely recognized as one of the industry’s top executive chefs, Giffen has spent the past 20 years at the forefront of numerous culinary ventures including Mon Ami Gabi at the Paris Hotel & Casino, where he was executive chef for the last two years. In that time, he was instrumental in generating revenues of over $22 million annually.
Prior to that, Giffen served as a consultant for Café Wasabi where he was successful in securing a contract to be the primary sushi vendor at seasonal conventions. Other career highlights include his work as regional corporate chef for China Grill Management at Mandalay Bay and western regional corporate chef for Planet Hollywood, Las Vegas. Giffen has been active in the community by supporting such charities as Taste of the Nation, AFAN, and Opportunity Village.
Now Giffen has joined the management team of DW Enterprises, the developer of numerous Las Vegas restaurant and nightclub venues including the legendary Trader Vic's Las Vegas which will open inside the Miracle Mile Shops at Planet Hollywood in early October. DW Enterprises will also develop restaurant and nightclub concepts at the Cosmopolitan Resort & Casino, the Showcase Mall, and other soon-to-be announced venues on the Las Vegas Strip.
"As DW Enterprises continues to build our team of A-List talent, the hiring of Rick Giffen is a significant benchmark," said Doc Wiener, founder of DW Enterprises. "He has enormous experience in the kitchen and the boardroom and we believe his industry insight will provide a solid operational platform for Trader Vic's and our other upcoming business ventures."
Giffen's first task will be overseeing the day-to-day operations of Trader Vic's Las Vegas, a legendary restaurant brand which has experienced a recent resurgence across the United States and abroad. In his role as executive chef, he will manage a staff of 50 culinary employees while ensuring that monthly financial goals are met and food quality, service, and sanitation standards are maintained.
Trader Vic's is one of the pioneers of American culinary folklore. As the inventor of the Mai Tai and the first to import Polynesian dishes and décor to the United States, Trader Vic's defined an era with libations and cuisine that "transported its customers to the tropics" an experience that placated generation after generation of customers.
Spread over 15,000 sq. ft., Trader Vic's Las Vegas will be unlike any of the other Trader Vic's found in the United States, Europe, the Middle East, and Asia. Instead, the Las Vegas location will include three separate dining and entertainment venues featuring a ground-level restaurant and Strip-side patio that opens onto Las Vegas Boulevard and a second-level Tiki Club-ultra lounge, both providing customers with panoramic views of the Bellagio Fountains, the Eiffel Tower, and City Center.
Although inspired by Trader Vic’s famed tropical island motif, Trader Vic's Las Vegas will build upon the signature Polynesian décor of towering wooden tikis and amplify the tropical theme with two separate DJ booths, a 20-foot outdoor bar and lanai surrounded by palms, thatch, a sweeping shingled roof, and an upstairs Tiki Club-ultra lounge.
Construction of Trader Vic’s Las Vegas is currently underway at the north side of Planet Hollywood and is scheduled to open in early October 2007.
About Trader Vic's Las Vegas
Owned and operated by DW Enterprises, a Las Vegas-based development group led by entrepreneur Doc Wiener, Trader Vic's Las Vegas is positioned to be the franchise's premier restaurant. Steeped in a rich history as one of the world’s most recognized culinary experiences, Trader Vic’s Las Vegas builds upon a tradition that dates back to 1934 when Vic "The Trader" Bergeron, a San Francisco Bay Area cuisine pioneer, founded his first restaurant. Mr. Bergeron based his original Trader Vic’s on the simple premise: "an escape from ordinary life." He went on to create an illusion that one had fled to a tropical island. From then on it became a tropical restaurant and bar, which specializes in serving world-famous island cuisine and tropical cocktails inside a refined exotic atmosphere. Trader Vic's Restaurant Group now includes an expanding collection of upscale, company-owned and franchised restaurants steeped in island-style service and atmosphere, stretching from the United States to Europe, the Middle East and Asia. Incorporating different cultures from around the world, Trader Vic's brand of hospitality has garnered international acclaim for introducing unique foods, careful preparations and welcoming service, as well as for inventing exotic, crowd-pleasing drinks such as the world-famous Mai Tai. Today, Trader Vic’s has become a world-renowned corporation in the restaurant business with over 30 restaurants in 22 cities around the globe. For more information, visit www.tradervicslv.com.
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