From a trusted source, trusted recipes—just in time for holiday cooking!
The holidays are upon us again. It’s a time when “new” traditions are introduced and “old” traditions are embraced and shared—especially when it comes to cooking, food, and hospitality. At this time of year, we cook with love, crave dishes that we remember from childhood and still make our mouths water, and indulge in meals that make the season special. From the publishers of America’s most trusted reference, THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK (Yankee Publishing, Hardcover trade original /$24.95; August 2008) is a perfect resource for today’s kitchen, with tried-and-true recipes from the American holiday table and adventurous modern recipes to impress both family and friends.
THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is a veritable cook’s bible of home-style fare, conveniently updated for today’s healthful tastes and busy times. Packed with 400 delicious dishes, this book is designed to satisfy hearty appetites year-round with wholesome, good-eating snacks, casual meals, and special occasion dinners.
These dishes represent the crème de la crème of the Almanac’s vast archives, including prizewinners from Almanac reader recipe contests and dishes that have delighted families and friends for generations, such as:
· How to Cook a Lobster, Perfect Macaroni and Cheese, and Grape-Nuts Pudding
· Recipes your parents and grandparents served—only better–such as Corned Beef and Cabbage, Country Ham, and Rhubarb Chutney, and
· Yummy creations that are simply “Too Good to Leave Out,” like Real Hot Chocolate and Triple-Lemon Layer Cake
With more than 180 tried-and-true tips, shortcuts, and “Quick Fixes,” this is a book readers will want in close proximity in the kitchen to guarantee great-tasting results every time and a winning holiday season! THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is available where books are sold (in major bookstore chains and some supermarkets) as well as on Store.Almanac.com. It can also be ordered by phone, at 1-800-ALMANAC.
Since 1792, readers have looked to The Old Farmer’s Almanac for advice, and even in this modern age it remains a trusted resource. THE OLD FARMER’S ALMANAC EVERYDAY COOKBOOK is made with the same passion for excellence, a delicious resource that cooks will come back to time and again.
About The Old Farmer’s Almanac
For almost 217 years, The Old Farmer’s Almanac has published useful information for people in all walks of life: tide tables for those who live near the ocean; sunrise tables and planting charts for those who live on the farm; recipes for everyone who likes to eat; and forecasts for those who don’t want the question of weather left up in the air. The Almanac, North America’s oldest continuously published periodical, comes out every year in September and is based in Dublin, New Hampshire. The words of the Almanac’s founder, Robert B. Thomas, guide it still: “Our main endeavor is to be useful, but with a pleasant degree of humor.”
Tuesday, September 30, 2008
Lemon Bars-The New Dessert from Dessert Alert
Does your sweet tooth have a wild side? If so, this new year bring out that adventurous and daring side by adding some excitement to your desserts. Dessert Alert, the web-based gourmet line of sophisticated desserts has created the most luxurious lemon bars available today. These refreshing dessert bars are made with Dessert Alert’s now famous lemon mixture and baked over a buttery crust, then dusted with confectioner's sugar.
Available online at www.dessertalert.com, the lemon bars are great for any occasion. They add that special excitement amidst all the cupcakes and brownies. Perfectly moist and fresh, the lemon bars also make a great gift for those who love a little tart in their sweets.
1 dozen sells for $34 and 2 dozen sells for $62. They come in a beautiful gift box that’s ready to be opened and enjoyed.
For more information on Dessert Alert’s Lemon Bars please contact me and I would be happy to assist you in any way.
Available online at www.dessertalert.com, the lemon bars are great for any occasion. They add that special excitement amidst all the cupcakes and brownies. Perfectly moist and fresh, the lemon bars also make a great gift for those who love a little tart in their sweets.
1 dozen sells for $34 and 2 dozen sells for $62. They come in a beautiful gift box that’s ready to be opened and enjoyed.
For more information on Dessert Alert’s Lemon Bars please contact me and I would be happy to assist you in any way.
Monday, September 29, 2008
Organic Farm Prevails against Pesticide Spraying Company
A Santa Cruz County jury has found that the unintended contamination of organic crops caused by pesticides evaporating after application violated the rights of the organic crop grower. The ruling is the result of a case filed in May 2007 by Jacobs Farm / Del Cabo (Jacobs Farm) against pesticide application company Western Farm Service, Inc. The lawsuit claimed that Western Farm Service sprayed the toxic pesticides chlorpyrifos, diazinon and dimethoate on crops near Jacobs (organic) Farm, and that those chemicals contaminated their dill, sage, and rosemary.
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
Jacobs Farm sought injunctive relief to stop Western Farm Service from spraying pesticide chemicals that volatilize and contaminate crops at Wilder Ranch State Park, where Jacobs Farm leases 120 acres. Jacobs Farm also sought compensation for losses that resulted from pesticide contamination. The jury's finding for the plaintiff will help protect Jacobs Farm from future contamination from organophosphate pesticides. The jury found that Jacobs Farm was damaged in the sum of $1 million, and Judge Robert Atack ordered judgment in that amount against Western Farm Service.
The court ruled that pesticide applications by Western Farm Service resulted in trespass of the pesticides onto Jacobs Farm and were legally determined to be a nuisance depriving Jacobs Farm of the right to use and enjoy the land,caused by negligence on the part of Western Farm Services. The landmark ruling sends a clear message to the California Department of Pesticide Regulation (DPR) that pesticides that evaporate and move to non-target property with wind or fog need to be strictly regulated to prevent future property damage. Neither DPR nor US EPA specifically regulate this type of pesticide drift, although California regulations clearly prohibit off-site airborne pesticide movement that causes crop damage.
"With growing public concern about food safety and the use of pesticides on food, the world has changed for conventional and organic farmers," said Larry Jacobs, president of Jacobs Farm / Del Cabo. "Growing practices that do not rely on toxic chemicals already exist. We need to implement these approaches and work on expanding the toolbox so that farmers have more non-toxic options for crop production."
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
The farm first discovered trace residues of chlorpyrifos and diazinon in October 2006. Staff and management responded quickly by stopping harvest of affected crops. Jacobs Farm management also contacted the County Agriculture Commissioner and DPR, requesting that they intervene to prevent continued drift of these pesticides. Jacobs Farm also notified Western Farm Service of the problem. When initial outreach to regulators and the pesticide applicator proved fruitless, Jacobs Farm brought suit against Western Farm Service.
"The scientific community's growing knowledge of how these chemicals move in the environment after application was not considered by pesticide applicators or government regulators," continued Jacobs "Regulations prohibiting the continued application of pesticides that damage crops on other farms are in place. But until now, these prohibitions did not apply to damage from pesticides when they evaporate after they are applied."
With this ruling, Jacobs Farm will be able to continue farming at Wilder Ranch State Park and plans to invest time and resources into developing methods for producing organic Brussels sprouts on a commercial scale, which would help neighboring farms to continue to produce their crop without the health or liability risks associated with the use of organophosphates.
"Like all organic farmers, Jacobs Farm deserves the right to do its work free from pesticide contamination," said plaintiff's attorney Austin Comstock. "We believe this attentive jury sent the right message to the regulatory agencies and the chemical industry to re-examine the use of these post-World War II pesticides."
Since October 2006, Jacobs Farm has tested each block of crops on Wilder Ranch before harvesting, and it has not sold any crops that tested positive for organophosphates insecticides.
For more information about organic farming in California and how this case affects farming practices in general, contact Chuck Benbrook (541) 828-7918 at the Organic Center or Bob Scowcroft (831) 426-6606 at the Organic Farming Research Foundation. To read a letter sent from EPA scientists to 2006 EPA Administrator Stephen L. Johnson regarding the dangers of organophosphates, see http://www.peer.org/docs/epa/06_25_5_union_ltr.pdf .
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
Jacobs Farm sought injunctive relief to stop Western Farm Service from spraying pesticide chemicals that volatilize and contaminate crops at Wilder Ranch State Park, where Jacobs Farm leases 120 acres. Jacobs Farm also sought compensation for losses that resulted from pesticide contamination. The jury's finding for the plaintiff will help protect Jacobs Farm from future contamination from organophosphate pesticides. The jury found that Jacobs Farm was damaged in the sum of $1 million, and Judge Robert Atack ordered judgment in that amount against Western Farm Service.
The court ruled that pesticide applications by Western Farm Service resulted in trespass of the pesticides onto Jacobs Farm and were legally determined to be a nuisance depriving Jacobs Farm of the right to use and enjoy the land,caused by negligence on the part of Western Farm Services. The landmark ruling sends a clear message to the California Department of Pesticide Regulation (DPR) that pesticides that evaporate and move to non-target property with wind or fog need to be strictly regulated to prevent future property damage. Neither DPR nor US EPA specifically regulate this type of pesticide drift, although California regulations clearly prohibit off-site airborne pesticide movement that causes crop damage.
"With growing public concern about food safety and the use of pesticides on food, the world has changed for conventional and organic farmers," said Larry Jacobs, president of Jacobs Farm / Del Cabo. "Growing practices that do not rely on toxic chemicals already exist. We need to implement these approaches and work on expanding the toolbox so that farmers have more non-toxic options for crop production."
Jacobs Farm follows strict guidelines outlined for farms that carry the organic label, which means it never uses toxic pesticides like organophosphates. Although the chemicals in question are legally used and closely regulated on some crops intended for human consumption, they are not permitted on culinary herbs or any organic crops. Even the trace presence of the pesticides made it impossible for Jacobs Farm to sell significant portions of its 2006 and 2007 harvests from its farm at Wilder Ranch State Park.
The farm first discovered trace residues of chlorpyrifos and diazinon in October 2006. Staff and management responded quickly by stopping harvest of affected crops. Jacobs Farm management also contacted the County Agriculture Commissioner and DPR, requesting that they intervene to prevent continued drift of these pesticides. Jacobs Farm also notified Western Farm Service of the problem. When initial outreach to regulators and the pesticide applicator proved fruitless, Jacobs Farm brought suit against Western Farm Service.
"The scientific community's growing knowledge of how these chemicals move in the environment after application was not considered by pesticide applicators or government regulators," continued Jacobs "Regulations prohibiting the continued application of pesticides that damage crops on other farms are in place. But until now, these prohibitions did not apply to damage from pesticides when they evaporate after they are applied."
With this ruling, Jacobs Farm will be able to continue farming at Wilder Ranch State Park and plans to invest time and resources into developing methods for producing organic Brussels sprouts on a commercial scale, which would help neighboring farms to continue to produce their crop without the health or liability risks associated with the use of organophosphates.
"Like all organic farmers, Jacobs Farm deserves the right to do its work free from pesticide contamination," said plaintiff's attorney Austin Comstock. "We believe this attentive jury sent the right message to the regulatory agencies and the chemical industry to re-examine the use of these post-World War II pesticides."
Since October 2006, Jacobs Farm has tested each block of crops on Wilder Ranch before harvesting, and it has not sold any crops that tested positive for organophosphates insecticides.
For more information about organic farming in California and how this case affects farming practices in general, contact Chuck Benbrook (541) 828-7918 at the Organic Center or Bob Scowcroft (831) 426-6606 at the Organic Farming Research Foundation. To read a letter sent from EPA scientists to 2006 EPA Administrator Stephen L. Johnson regarding the dangers of organophosphates, see http://www.peer.org/docs/epa/06_25_5_union_ltr.pdf .
Thursday, September 25, 2008
Great Holiday Gift Ideas
Chocolate Prescription
Satisfy your chocolate craving by indulging yourself in rich, gourmet chocolate every day! Experience a delicious 1 oz. bar of 72% cacao dark chocolate in conveniently packaged 1 Week or 4 Week Prescriptions, so you can treat yourself to a moderate amount each day. Eat Chocolate. Live Long. Love Deeply.
Bralief
Simply loop Bralief around your bra straps to improve posture, add support and lift, and keep straps in place. Enjoy this fabulous, non-surgical solution as soon as you put it on your bra, tank-top or bathing suit. Available in: Licorice (black), Caramel (Tan), Vanilla Creme (White) and Cotton Candy (Pink & White).
Breast Cancer Awareness Month is October, and twenty percent of the net sales of the Cotton Candy Bralief will be donated to Breast Cancer Research. Visit www.bralief.com for more info. Retail price: $9.95 each, or three pack for $22.95.
Straptinis designer beaded bra straps
No more hiding bra straps, Straptinis are made to be seen! Straptinis provide a stylish solution for women who simply can't go braless. Straptinis are bra straps beaded with luxe Swarovski crystals or colorful glass beads to compliment any outfit from couture to casual. The vibrant and unique color combinations accentuate any outfit from a casual tank top and jeans to the elegant little black dress. Straptinis will enhance any outfit just like a piece of fine jewelry. Prices start at $38.00, and they are available at www.straptinis.com
SHOTSTICKS
Know a guy who loves to party? This is definitely for him! The coolest new group drinking game, SHOTSTICKS allows three people to take a shot or drink a beer simultaneously. Attach multiple SHOTSTICKS to bring more people in on the fun! Great for bachelor parties, tailgating, and birthdays. HUGE on the college scene! Retails for $29.95. Visit www.shotsticks.com.
Trophy Queen Vintage Auto Handbags and Wallets
Vintage auto accessories take fashion to the extreme! Trophy Queen handbags and accessories are made with lines that imitate hot rods and vintage motorcycles. These bags are one-of-a-kind and will stand out! Trophy Queen is the ORIGINAL Automotive Handbag! Every piece is made individually by hand in Southern California from GENUINE AUTO UPHOLSTERY and auto related materials.
Sold At: www.trophyqueen.com Retail Price: Wallets: $25 - 65, Shoulder Bags: $195 - $300
Satisfy your chocolate craving by indulging yourself in rich, gourmet chocolate every day! Experience a delicious 1 oz. bar of 72% cacao dark chocolate in conveniently packaged 1 Week or 4 Week Prescriptions, so you can treat yourself to a moderate amount each day. Eat Chocolate. Live Long. Love Deeply.
Bralief
Simply loop Bralief around your bra straps to improve posture, add support and lift, and keep straps in place. Enjoy this fabulous, non-surgical solution as soon as you put it on your bra, tank-top or bathing suit. Available in: Licorice (black), Caramel (Tan), Vanilla Creme (White) and Cotton Candy (Pink & White).
Breast Cancer Awareness Month is October, and twenty percent of the net sales of the Cotton Candy Bralief will be donated to Breast Cancer Research. Visit www.bralief.com for more info. Retail price: $9.95 each, or three pack for $22.95.
Straptinis designer beaded bra straps
No more hiding bra straps, Straptinis are made to be seen! Straptinis provide a stylish solution for women who simply can't go braless. Straptinis are bra straps beaded with luxe Swarovski crystals or colorful glass beads to compliment any outfit from couture to casual. The vibrant and unique color combinations accentuate any outfit from a casual tank top and jeans to the elegant little black dress. Straptinis will enhance any outfit just like a piece of fine jewelry. Prices start at $38.00, and they are available at www.straptinis.com
SHOTSTICKS
Know a guy who loves to party? This is definitely for him! The coolest new group drinking game, SHOTSTICKS allows three people to take a shot or drink a beer simultaneously. Attach multiple SHOTSTICKS to bring more people in on the fun! Great for bachelor parties, tailgating, and birthdays. HUGE on the college scene! Retails for $29.95. Visit www.shotsticks.com.
Trophy Queen Vintage Auto Handbags and Wallets
Vintage auto accessories take fashion to the extreme! Trophy Queen handbags and accessories are made with lines that imitate hot rods and vintage motorcycles. These bags are one-of-a-kind and will stand out! Trophy Queen is the ORIGINAL Automotive Handbag! Every piece is made individually by hand in Southern California from GENUINE AUTO UPHOLSTERY and auto related materials.
Sold At: www.trophyqueen.com Retail Price: Wallets: $25 - 65, Shoulder Bags: $195 - $300
Kosher food trade show celebrates 20 years
Kosherfest 2008 (www.kosherfest.com) will offer a vast array of lectures, educational seminars, culinary demonstrations and events for the food professional at its new venue, the Meadowlands Exposition Center in Secaucus, NJ November 11-12, 2008.
Kosherfest offers the world’s largest trade marketplace for showcasing kosher food, food ingredients and beverages, and provides an opportunity for supermarket retailers, specialty stores, caterers, restaurateurs, food service and hospitality professionals to find the newest products under one roof.
This year Kosherfest celebrates its 20th year, and over the past two decades has helped bring to market more than 100,000 kosher products. Today the kosher food industry is a booming $11 billion business, expected to grow at a rate of 12%.
Kosherfest 2008 will showcase hundreds of new products and more than 300 exhibitors from all over the globe. The show’s 2-day schedule of informative events are designed to help today’s industry professionals learn the trends and address the ever-changing needs of their consumers and clients.
Tuesday, November 11th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 10:00am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Kosher certification can be an enormous marketing opportunity, for companies that can capitalize on this important asset. Over 10 million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
Kosherfest Sushi Competition & Seminar
Time: 11:00am – 12:00pm
Watch and learn as chefs from Eden Wok, Glatt A La Carte and other restaurants demonstrate their creative abilities through the preparation of kosher sushi and compete to win “Best Sushi” at Kosherfest. Sushi is quickly becoming sought after in the kosher food industry—come and see why!
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Book Signing
Levana Kirschenbaum, Author of Levana Cooks Dairy Free! & Levana's Table: Kosher Cooking for Everyone
Time: 1:00pm – 2:00pm
Levana Kirschenbaum is co-owner of the upscale Levana restaurant, located on the Upper West Side. She is a master chef and a cooking teacher, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. A native of Morocco, she draws on extensive international culinary influences to develop wonderful whole-foods dishes. Visit her website to find out more about Levana, www.levanacooks.com, or e-mail her at levana@levanacooks.com.
Wednesday, November 12th
Culinary Trends for 2008/2009—Where Does Kosher Fit In?
Time: 10:30am – 11:30am
Be ahead of the pack in product innovation and packaging. Join executive chef Jeff Nathan and a panel of other culinary leaders in a presentation geared towards kosher food purveyors and food manufacturers. It will focus on where the trends are going and what the benefits are to each company. Moderated by Elan Kornblum, publisher of Great Kosher Restaurants International.
Discussions will include: Who is your target audience? How to market your products with edible vocabulary. Labeling…choose your words carefully. Are you on the right track in following today’s culinary trends? What can manufacturers do for “going green”?
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Chef Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, one of New York’s finest kosher dining establishments. He is chef/host of the television series, New Jewish Cuisine, produced by Jewish Television Network and seen on local public television stations. A cookbook author and frequent celebrity within other forms of media, Chef Nathan is the Director of Culinary Development for the Hain-Celestial Group, Royal Wines Corporation and Allied Old English.
Elan Kornblum, is the Publisher and President of Great Kosher Restaurants International. With the 5th edition due out soon, the full color, upscale coffee table book and their website, GreatKosherRestaurants.com has revolutionized the way diners choose to go eat out. The award-winning publication showcases how kosher dining has evolved remarkably over time. Known as the “Restaurant Guy,” Elan has visited over 500 kosher restaurants worldwide and brings a unique perspective on the kosher food industry.
Preserving Memories Through Jewish Food
Judy Bart Kancigor, Author of Cooking Jewish
Time: 1:00pm – 2:00pm
You taste something you haven’t eaten in decades and instantly you’re transported back in time. Join food writer and columnist Judy Bart Kancigor for a touching, often hilarious look at food and family, memory and nostalgia. Her cookbook, Cooking Jewish, chronicles five generations of the author’s wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends. Come hear from Judy and stay for the book signing that will follow.
Page 2
This year Kosherfest’s New Products Competition will take place Oct 28th at Career Academy of New York, a culinary school comprised of ethnically diverse students. Prior to the competition, noted chef and caterer Levana Kirschenbaum will teach a course about kosher cooking to students at the school. It will be their first introduction to kosher cooking, sponsored by Kosherfest in celebration of its 20th year.
Kosherfest 2008 will attract more than 6,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Kosherfest offers the world’s largest trade marketplace for showcasing kosher food, food ingredients and beverages, and provides an opportunity for supermarket retailers, specialty stores, caterers, restaurateurs, food service and hospitality professionals to find the newest products under one roof.
This year Kosherfest celebrates its 20th year, and over the past two decades has helped bring to market more than 100,000 kosher products. Today the kosher food industry is a booming $11 billion business, expected to grow at a rate of 12%.
Kosherfest 2008 will showcase hundreds of new products and more than 300 exhibitors from all over the globe. The show’s 2-day schedule of informative events are designed to help today’s industry professionals learn the trends and address the ever-changing needs of their consumers and clients.
Tuesday, November 11th
Kosherfest Keynote Presentation
State of the Kosher Industry: The Marketing of Kosher Foods
Time: 9:00am – 10:00am
As the kosher food industry continues to grow, more than 100,000 products carry a kosher symbol. Kosher certification can be an enormous marketing opportunity, for companies that can capitalize on this important asset. Over 10 million Americans buy kosher food and U.S. supermarkets are seeing a greater growth in this market over non-kosher sales. Menachem Lubinsky, founder of Kosherfest, will discuss how the industry can use its kosher status to make inroads with different segments of the food market, including retail and foodservice.
Speaker: Menachem Lubinsky, President, LUBICOM Marketing/Consulting
Kosherfest Sushi Competition & Seminar
Time: 11:00am – 12:00pm
Watch and learn as chefs from Eden Wok, Glatt A La Carte and other restaurants demonstrate their creative abilities through the preparation of kosher sushi and compete to win “Best Sushi” at Kosherfest. Sushi is quickly becoming sought after in the kosher food industry—come and see why!
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Book Signing
Levana Kirschenbaum, Author of Levana Cooks Dairy Free! & Levana's Table: Kosher Cooking for Everyone
Time: 1:00pm – 2:00pm
Levana Kirschenbaum is co-owner of the upscale Levana restaurant, located on the Upper West Side. She is a master chef and a cooking teacher, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. A native of Morocco, she draws on extensive international culinary influences to develop wonderful whole-foods dishes. Visit her website to find out more about Levana, www.levanacooks.com, or e-mail her at levana@levanacooks.com.
Wednesday, November 12th
Culinary Trends for 2008/2009—Where Does Kosher Fit In?
Time: 10:30am – 11:30am
Be ahead of the pack in product innovation and packaging. Join executive chef Jeff Nathan and a panel of other culinary leaders in a presentation geared towards kosher food purveyors and food manufacturers. It will focus on where the trends are going and what the benefits are to each company. Moderated by Elan Kornblum, publisher of Great Kosher Restaurants International.
Discussions will include: Who is your target audience? How to market your products with edible vocabulary. Labeling…choose your words carefully. Are you on the right track in following today’s culinary trends? What can manufacturers do for “going green”?
Sponsored by: Dagim and Great Kosher Restaurants Magazine
Chef Jeff Nathan is executive chef and co-owner of Abigael’s on Broadway, one of New York’s finest kosher dining establishments. He is chef/host of the television series, New Jewish Cuisine, produced by Jewish Television Network and seen on local public television stations. A cookbook author and frequent celebrity within other forms of media, Chef Nathan is the Director of Culinary Development for the Hain-Celestial Group, Royal Wines Corporation and Allied Old English.
Elan Kornblum, is the Publisher and President of Great Kosher Restaurants International. With the 5th edition due out soon, the full color, upscale coffee table book and their website, GreatKosherRestaurants.com has revolutionized the way diners choose to go eat out. The award-winning publication showcases how kosher dining has evolved remarkably over time. Known as the “Restaurant Guy,” Elan has visited over 500 kosher restaurants worldwide and brings a unique perspective on the kosher food industry.
Preserving Memories Through Jewish Food
Judy Bart Kancigor, Author of Cooking Jewish
Time: 1:00pm – 2:00pm
You taste something you haven’t eaten in decades and instantly you’re transported back in time. Join food writer and columnist Judy Bart Kancigor for a touching, often hilarious look at food and family, memory and nostalgia. Her cookbook, Cooking Jewish, chronicles five generations of the author’s wacky family through its recipes, photos and stories, inviting the reader not just into the kitchen, but into a vibrant world of family and friends. Come hear from Judy and stay for the book signing that will follow.
Page 2
This year Kosherfest’s New Products Competition will take place Oct 28th at Career Academy of New York, a culinary school comprised of ethnically diverse students. Prior to the competition, noted chef and caterer Levana Kirschenbaum will teach a course about kosher cooking to students at the school. It will be their first introduction to kosher cooking, sponsored by Kosherfest in celebration of its 20th year.
Kosherfest 2008 will attract more than 6,000 professional attendees and more than 300 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the Chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show, and a prominent figure in the Orthodox Jewish Community.
Good Food and Science Book
Now more than ever, a diverse array of foods are available to chefs and home cooks alike; popular interest in cooking has sparked curiosity and innumerable culinary questions arise out of everyday cuisine, not to mention unfamiliar and exotic ingredients. From Delicata Squash, Demerara Sugar, and Demi-Glace, to Derby Cheese, Dessert Wine, and Dewberry, food items present tantalizing possibilities and cooks everywhere are eager to master their uses, refine special techniques, and dive into creative and informed kitchen innovation.
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
How do you make the perfect French fry?
What keeps red cabbage from turning blue?
Is it better to salt a steak before or after grilling?
Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching, THE SCIENCE OF GOOD FOOD can help you perfect your special menus. Find out how to:
Roast fall vegetables and fruit
Create savory pumpkin dishes
Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
Make homemade broths and 10-minute meals
Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D., directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
This year, a groundbreaking new book points home cooks in the right direction: THE SCIENCE OF GOOD FOOD by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/trade paperback; ISBN-13: 978-0-7788-0189-4) is the ultimate GPS for your kitchen, with delicious recipes designed to teach useful techniques and answer culinary questions.
In addition to scintillating flavors, kitchen science now inspires and influences culinary development. Award-winning chefs and cutting-edge restaurants around the world have become famous for using the principles of chemistry and physics when creating new taste sensations and perfecting time-honored culinary techniques (not to mention de-bunking many kitchen myths).
THE SCIENCE OF GOOD FOOD is the first A to Z reference book to bring the science of food to home cooks and professionals alike. This highly readable book contains more than 1,600 entries, arranged alphabetically and cross-referenced, that touch on a variety of scientific disciplines from biology and chemistry to agriculture and nutrition. And, everyone from kitchen novice and culinary student to professional chef and armchair gourmet will be fascinated to learn how copper bowls affect eggs, what kind of grill gives you the best crust on a steak, what happens to shortbread at high altitude, and how butter tenderizes cake, to list just a few food science features from this seminal book. In addition to practical and scientific information, THE SCIENCE OF GOOD FOOD includes more than 100 recipes.
While demystifying the complexities of cooking, the book sheds a welcome light on the confounding phenomena of everyday eating such as why artichokes make certain foods taste sweeter and what causes some people to think cilantro tastes like soap. Topics on cooking ingredients discuss the basic molecular make-up of meats, poultry, game, fish, shellfish, vegetables, fruits, cheese, eggs, dough, and most other foodstuffs, as well as how these foods react to heat, helping you cook better.
Bursting with practical tips and their scientific foundations, THE SCIENCE OF GOOD FOOD brings the exciting culinary frontier of molecular gastronomy into the home kitchen. Answers to any type of culinary question can be found within its pages such as:
How do you make the perfect French fry?
What keeps red cabbage from turning blue?
Is it better to salt a steak before or after grilling?
Why do onions make you cry and how do you stop the tears?
The book even includes chemistry principles that unravel the physical and chemical transformations that take place during everyday cooking, explaining things like aeration, caramelization, and gelatinization. Scores of charts, tables, and graphs, and more than 200 photographs and illustrations help you visualize the basic principles of food science.
“The ultimate goal throughout the book is to provide practical information that you can use to create better-tasting food,” explains Schloss. “The straightforward explanations of the what, how, and why of food and cooking are intended to help you become a better and more confident cook. After all, cooking and science are really after the same thing: helping us enjoy life. We hope this book helps you do just that.”
With holidays fast approaching, THE SCIENCE OF GOOD FOOD can help you perfect your special menus. Find out how to:
Roast fall vegetables and fruit
Create savory pumpkin dishes
Create holiday gifts from the kitchen (baked goods that don’t go stale, flavoring oils and vinegars, preserves)
Make homemade broths and 10-minute meals
Create cold weather salads
Entries are broken into three sections called What It is, What It Does, and How It Works. The first section defines the item and may include a bit of historical or other interesting information. The second section discusses the item's significance in food preparation and cooking and offers practical kitchen tips. The third section explains the science behind the item, including flavor chemistry and chemical transformations that occur during cooking. More practical tips are included in Kitchen Wisdom boxes, while more detailed science information appears in Science Wise boxes. Interesting food trivia is included in a Fast Facts section.
THE SCIENCE OF GOOD FOOD has all the answers to any culinary question. No matter which ingredients, techniques, or equipment you are using, no matter the cooking question you need answered, THE SCIENCE OF GOOD FOOD shows you the way. Throughout the book, straightforward explanations help readers to become better cooks, freeing them up to cook creatively by detailing not only how to apply a culinary technique, but also why it works. Test the theories of food science and see your kitchen repertoire soar.
ABOUT THE AUTHORS
David Joachim has written, edited or collaborated on more than 30 cookbooks. His book The Food Substitutions Bible was an IACP award winner and his A Man, A Can series has sold more than 1 million copies. Other recent books include the New York Times bestselling Mastering the Grill (with Andrew Schloss). David lives near Philadelphia.
Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). His other recent books include Mastering the Grill (with David Joachim) and the Art of the Slow Cooker. Andrew lives in Philadelphia.
A. Philip Handel, Ph.D., directs the Hospitality Management, Culinary Arts, and Food Science program at Drexel University. He has been teaching food science for more than 30 years.
Organization Made Easy!
It's a fact of life that pots and their covers get separated in the depths of your kitchen cabinet. Who hasn't promised themselves that they will organize that cabinet one of these days ?
Well, promise no more! PANTREE™, a revolutionary new cookware organizer, will do the organizing for you. And what's more, it will organize your pots and pans while also saving space in your cabinet.
PANTREE™, created by Vertical Storage Solutions (VSS), is made of high density ABS plastic, in a textured slip resistant design. It holds up to 14 pieces of cookware including 4 matching lids, and fits into standard base cabinets, even those with a removable half-recessed shelf. It can save up to 300% in cabinet space without stacking, and can be assembled in seconds with four easy snap-together steps.
"PANTREE™ provided me with a simple solution to organize my pots, pans and lids
so I can find them quickly when I'm cooking," says recent customer, Dawn Brown, of Lake Butler, FL. "It was literally a snap to put together and use. Since using the PanTree™, my cabinet now stays organized!"
Elliot Anker, inventor of PANTREE™, was formerly a kitchenware buyer for Federated Stores. During his tenure with that corporation, he was inspired to find a way to utilize the unused vertical space in kitchen cabinets rather than simply stacking cookware randomly on deep, difficult to reach shelves. The result of that inspiration is the PANTREE™, the first of many space saving products to be introduced by Vertical Storage Solutions, Inc.
PANTREE™ is not available in stores. To purchase, visit www.pantree.com. The product retails for $24.95 plus $7.95 S&H.
Well, promise no more! PANTREE™, a revolutionary new cookware organizer, will do the organizing for you. And what's more, it will organize your pots and pans while also saving space in your cabinet.
PANTREE™, created by Vertical Storage Solutions (VSS), is made of high density ABS plastic, in a textured slip resistant design. It holds up to 14 pieces of cookware including 4 matching lids, and fits into standard base cabinets, even those with a removable half-recessed shelf. It can save up to 300% in cabinet space without stacking, and can be assembled in seconds with four easy snap-together steps.
"PANTREE™ provided me with a simple solution to organize my pots, pans and lids
so I can find them quickly when I'm cooking," says recent customer, Dawn Brown, of Lake Butler, FL. "It was literally a snap to put together and use. Since using the PanTree™, my cabinet now stays organized!"
Elliot Anker, inventor of PANTREE™, was formerly a kitchenware buyer for Federated Stores. During his tenure with that corporation, he was inspired to find a way to utilize the unused vertical space in kitchen cabinets rather than simply stacking cookware randomly on deep, difficult to reach shelves. The result of that inspiration is the PANTREE™, the first of many space saving products to be introduced by Vertical Storage Solutions, Inc.
PANTREE™ is not available in stores. To purchase, visit www.pantree.com. The product retails for $24.95 plus $7.95 S&H.
Wednesday, September 24, 2008
SMART TALK announces all-star Ohio line-up
SMART TALK Connected Conversations™ is pleased to announce an unprecedented all-star line-up for its 2009 experiential events season at The Aronoff Center (topics and artist bios follow):
JANE PAULEY – Wednesday, January 14th – 7:30 pm
LIZ GILBERT – Wednesday, February 18th – 7:30 pm
BILLIE JEAN KING – Tuesday, March 17th – 7:30 pm
VICTORIA ROWELL – Tuesday, April 14th – 7:30 pm
DIANE KEATON – Tuesday, May 19th – 7:30 pm
“SMART TALK has a rich history in Cincinnati,” said Bob Benia, SMART TALK CEO and Founder. “Since 1999, we’ve been bringing amazing and accomplished women such as these to thrilled audiences at the Aronoff Center for the Arts. With this new line up, premiere venue, as well as our newly-designed Website with added features and functionality, the 2009 season promises to be our most rewarding yet.”
“More than ever before, SMART TALK patrons will experience that rare combination of entertainment and education, through performances that are more than lectures; they are interactive and connected conversations,” Benia added.
Benia also explained why SMART TALK is not offering tickets to individual events in 2009, but selling full subscription packages only. “This Series facilitates important connections – to the other women there and even on some level between the events themselves. SMART TALK is about relationships. It’s a complete experience – one that shouldn’t be missed.”
2008 SMART TALK subscribers will have the first opportunity to renew their same seats, change their seating location or add seats to their order for the 2009 season. Renewal information will be mailed to last year’s subscribers on October 2nd. Subscriptions for remaining seats will go on sale to the general public beginning October 31st. For more Series information visit: http://www.SmartTalkWomen.com The Aronoff Center for the Arts, Procter & Gamble Hall, is located at 650 Walnut Street in Cincinnati, OH.
Sponsorship opportunities may still be available. For more information on sponsorships, contact Diana Deibler (515) 681-2317.
About Smart Talk Media LLC
Smart Talk Media LLC is North America's premiere producer of women's live programming through experiential events featuring well-known and compelling individuals. SMART TALK Connected Conversations(TM) (SMART TALK), a subscription-only speaker series provides its audiences with inspirational, connected conversations -- from renowned entertainers, political figures and other accomplished individuals. Conversing with SMART TALK patrons on a range of highly-relevant and timely topics, the performers share their real, very personal views and life experiences in a way that is intimate, empowering and, above all, connected to the lives of women everywhere. SMART TALK combines its speaker series and other event elements to provide a platform for unparalleled, women-centered experiences that are always one part education, one part entertainment and all parts connected. The series is currently offered at premiere theatres in Des Moines, IA; Cincinnati, OH; Wilmington, DE; New Brunswick, NJ; Milwaukee, WI; as well as Minneapolis, MN. Several more cities are in the planning. A wholly-owned subsidiary of Smart Talk Media LLC, the producers of SMART TALK have been bringing women together since 1992. For more information, please visit http://www.smarttalkwomen.com/
Artist Topics and Bios:
JANE PAULEY
Practical Inspiration – Wednesday, January 14th – 7:30 pm
From pretty and poised to elegant and accomplished, Jane Pauley grew up in the public eye on America’s most highly acclaimed news programs. But it was her best-selling memoir, with its revelations of bipolar disorder and her struggle to balance work and life, which truly exposed her honesty and humanity. Now, Ms. Pauley shares “Practical Inspiration” – stimulating life lessons
from a consummate professional and exemplary individual.
LIZ GILBERT
Eat, Pray, Love – Wednesday, February 18th – 7:30 pm
Elizabeth Gilbert’s explosively popular Eat, Pray,Love swept readers away on a forceful tide of
playfulness, insight, humor and eloquence. In fact, this story of the year she spent in search of personal restoration following a difficult divorce was just a sampling of her prolific work and talents. The irony, honesty and quick wit of her award-winning journalism and other stories make her a captivating speaker and engaging role model.
BILLIE JEAN KING
Pressure Is a Privilege – Tuesday, March 17th – 7:30 pm
The tennis court is only one of the arenas in which Billie Jean King has earned the title of “Champion.” One of the most successful tennis players in history, she applies the determination
and prodigious talent that won her an abundance of titles and pioneering firsts to her ongoing
support of sport, social equality and philanthropy. While some people struggle with challenge or
adversity, Billie Jean acts on the notion that “Pressure Is A Privilege.”
VICTORIA ROWELL
The Women Who Raised Me – Tuesday, April 14th – 7:30 pm
Emmy Award-nominated Victoria Rowell seasoned her natural grace and agility with tenacity and training and flourished as a classical dancer and actor. But her experience as a foster child and the deep conviction that art and philanthropy saved her life are what most deeply motivate this 12-time NAACP Image Award-winner. As in her memoir, The Women Who Raised Me, she speaks compellingly of the transformative power of womanhood, mentoring, art and love.
DIANE KEATON
An Evening With Diane Keaton – Tuesday, May 19th – 7:30 pm
Starring in more than 50 films, Oscar Award winning actor Diane Keaton continues to draw audiences across all ages. In an exclusive SMART TALK appearance, Diane will speak candidly about the balance between her career, her work and her family. She will share the importance of creating that personal sanctuary to achieve inner and outer peace. From her personal insights to Hollywood tales, don’t miss an evening with this extraordinary and real woman.
JANE PAULEY – Wednesday, January 14th – 7:30 pm
LIZ GILBERT – Wednesday, February 18th – 7:30 pm
BILLIE JEAN KING – Tuesday, March 17th – 7:30 pm
VICTORIA ROWELL – Tuesday, April 14th – 7:30 pm
DIANE KEATON – Tuesday, May 19th – 7:30 pm
“SMART TALK has a rich history in Cincinnati,” said Bob Benia, SMART TALK CEO and Founder. “Since 1999, we’ve been bringing amazing and accomplished women such as these to thrilled audiences at the Aronoff Center for the Arts. With this new line up, premiere venue, as well as our newly-designed Website with added features and functionality, the 2009 season promises to be our most rewarding yet.”
“More than ever before, SMART TALK patrons will experience that rare combination of entertainment and education, through performances that are more than lectures; they are interactive and connected conversations,” Benia added.
Benia also explained why SMART TALK is not offering tickets to individual events in 2009, but selling full subscription packages only. “This Series facilitates important connections – to the other women there and even on some level between the events themselves. SMART TALK is about relationships. It’s a complete experience – one that shouldn’t be missed.”
2008 SMART TALK subscribers will have the first opportunity to renew their same seats, change their seating location or add seats to their order for the 2009 season. Renewal information will be mailed to last year’s subscribers on October 2nd. Subscriptions for remaining seats will go on sale to the general public beginning October 31st. For more Series information visit: http://www.SmartTalkWomen.com The Aronoff Center for the Arts, Procter & Gamble Hall, is located at 650 Walnut Street in Cincinnati, OH.
Sponsorship opportunities may still be available. For more information on sponsorships, contact Diana Deibler (515) 681-2317.
About Smart Talk Media LLC
Smart Talk Media LLC is North America's premiere producer of women's live programming through experiential events featuring well-known and compelling individuals. SMART TALK Connected Conversations(TM) (SMART TALK), a subscription-only speaker series provides its audiences with inspirational, connected conversations -- from renowned entertainers, political figures and other accomplished individuals. Conversing with SMART TALK patrons on a range of highly-relevant and timely topics, the performers share their real, very personal views and life experiences in a way that is intimate, empowering and, above all, connected to the lives of women everywhere. SMART TALK combines its speaker series and other event elements to provide a platform for unparalleled, women-centered experiences that are always one part education, one part entertainment and all parts connected. The series is currently offered at premiere theatres in Des Moines, IA; Cincinnati, OH; Wilmington, DE; New Brunswick, NJ; Milwaukee, WI; as well as Minneapolis, MN. Several more cities are in the planning. A wholly-owned subsidiary of Smart Talk Media LLC, the producers of SMART TALK have been bringing women together since 1992. For more information, please visit http://www.smarttalkwomen.com/
Artist Topics and Bios:
JANE PAULEY
Practical Inspiration – Wednesday, January 14th – 7:30 pm
From pretty and poised to elegant and accomplished, Jane Pauley grew up in the public eye on America’s most highly acclaimed news programs. But it was her best-selling memoir, with its revelations of bipolar disorder and her struggle to balance work and life, which truly exposed her honesty and humanity. Now, Ms. Pauley shares “Practical Inspiration” – stimulating life lessons
from a consummate professional and exemplary individual.
LIZ GILBERT
Eat, Pray, Love – Wednesday, February 18th – 7:30 pm
Elizabeth Gilbert’s explosively popular Eat, Pray,Love swept readers away on a forceful tide of
playfulness, insight, humor and eloquence. In fact, this story of the year she spent in search of personal restoration following a difficult divorce was just a sampling of her prolific work and talents. The irony, honesty and quick wit of her award-winning journalism and other stories make her a captivating speaker and engaging role model.
BILLIE JEAN KING
Pressure Is a Privilege – Tuesday, March 17th – 7:30 pm
The tennis court is only one of the arenas in which Billie Jean King has earned the title of “Champion.” One of the most successful tennis players in history, she applies the determination
and prodigious talent that won her an abundance of titles and pioneering firsts to her ongoing
support of sport, social equality and philanthropy. While some people struggle with challenge or
adversity, Billie Jean acts on the notion that “Pressure Is A Privilege.”
VICTORIA ROWELL
The Women Who Raised Me – Tuesday, April 14th – 7:30 pm
Emmy Award-nominated Victoria Rowell seasoned her natural grace and agility with tenacity and training and flourished as a classical dancer and actor. But her experience as a foster child and the deep conviction that art and philanthropy saved her life are what most deeply motivate this 12-time NAACP Image Award-winner. As in her memoir, The Women Who Raised Me, she speaks compellingly of the transformative power of womanhood, mentoring, art and love.
DIANE KEATON
An Evening With Diane Keaton – Tuesday, May 19th – 7:30 pm
Starring in more than 50 films, Oscar Award winning actor Diane Keaton continues to draw audiences across all ages. In an exclusive SMART TALK appearance, Diane will speak candidly about the balance between her career, her work and her family. She will share the importance of creating that personal sanctuary to achieve inner and outer peace. From her personal insights to Hollywood tales, don’t miss an evening with this extraordinary and real woman.
Navitas Naturals Announces 3 Organic Superfood Powders
Superfoods are one of the hot trends in the organic food industry, and Navitas Naturals (www.navitasnaturals.com) is expanding their vast array of offerings in this category by announcing Acai Power, Hemp Power and Sprouted Flax Power. Mixing these organic superfruit and superseed powders into drinks and other recipes is an easy and delicious way to help achieve optimal whole food nutrition. Innovative healthy food chefs like Ani Phyo (www.aniphyo.com) are creating delicious modern recipes with ancient superfoods from Navitas Naturals. Ani’s recipe for Acai Ketchup is presented below, and the three powders are also ideal recipe ingredients for drinks, yogurt and cereals, or can be baked into breads, cookies, muffins and pancakes.
Acai is a superfruit native to the tropical floodplains of Central and South America that was used by ancient Amazon cultures as a traditional medicine. The purple acai berries offer a high level of antioxidants and healthy monounsaturated and polyunsaturated fatty acids including omegas 3, 6 and 9. Acai contains an optimal combination of essential amino acids, is a good source of vitamin C, and possesses many other micronutrients including polyphenols and flavonoids. Navitas Naturals Acai Power is made from freeze dried and low temperature milled whole berries from Brazil to ensure maximum nutrient content. Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola. The SRP for Acai Power is $21.99 for a 4-ounce resealable pouch.
Flax Power is a new certified organic sprouted whole seed flax powder. Sprouting the flaxseeds increases the omega fatty acids, enzymes, amino acids and vitamins. This germination process also increases the bioavailability of the nutrients and maximizes the body’s ability to digest and absorb the nutritional benefits. Sprouted flaxseed is also more shelf-stable than traditional flax seed, guarding against rancidity. The non-GMO flaxseeds in Navitas Naturals Flax Power are low temperature dried and milled into a fine soluble powder. Flax Power is suggested as a nutritious boost to oatmeal, yogurt, granola, smoothies and baked foods such as breads, muffins and pancakes. The SRP for Flax Power in a resealable 16 ounce stand-up pouch is $14.99.
Hemp is one of the earliest known cultivated plants with a recorded history over 12,000 years old. Navitas Naturals Hemp Power is a raw organic hempseed powder made from hempseeds that are sourced from premium growers in Canada. This vegan and gluten-free powder is produced by cold-pressing the non-sterilized raw hempseeds, and then milling them at low temperatures to ensure freshness and quality. Hemp seeds are one of the best plant sources of protein and contain all the essential amino acids. The hemp seed has a well balanced ratio of omega-3 and omega-6 essential fatty acids, which has been proven to be important for maintaining health. It is also an excellent source of dietary fiber and iron, and contains magnesium and potassium. The SRP for Hemp Power in a resealable 16 ounce stand-up pouch is $19.99. Navitas Naturals also offers an 8 oz. resealable bag of organic Raw Hulled Hempseeds for an SRP of $9.99.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com. The company also supplies power food products as ingredients to other food companies. www.navitasnaturals.com
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
“Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani Phyo (www.aniphyo.com) is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show. She has been creating delicious recipes featuring ancient superfoods for several years. Ani inspires global audiences with her delicious, healthy, fast and easy recipes, as well as her eco-green lifestyle.
Acai Catsup
Makes: ½ cup
Equipment needed: Small blender or small food processor.
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI Powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Acai is a superfruit native to the tropical floodplains of Central and South America that was used by ancient Amazon cultures as a traditional medicine. The purple acai berries offer a high level of antioxidants and healthy monounsaturated and polyunsaturated fatty acids including omegas 3, 6 and 9. Acai contains an optimal combination of essential amino acids, is a good source of vitamin C, and possesses many other micronutrients including polyphenols and flavonoids. Navitas Naturals Acai Power is made from freeze dried and low temperature milled whole berries from Brazil to ensure maximum nutrient content. Acai Power is suggested for blending into milkshakes, smoothies, desserts, yogurt and granola. The SRP for Acai Power is $21.99 for a 4-ounce resealable pouch.
Flax Power is a new certified organic sprouted whole seed flax powder. Sprouting the flaxseeds increases the omega fatty acids, enzymes, amino acids and vitamins. This germination process also increases the bioavailability of the nutrients and maximizes the body’s ability to digest and absorb the nutritional benefits. Sprouted flaxseed is also more shelf-stable than traditional flax seed, guarding against rancidity. The non-GMO flaxseeds in Navitas Naturals Flax Power are low temperature dried and milled into a fine soluble powder. Flax Power is suggested as a nutritious boost to oatmeal, yogurt, granola, smoothies and baked foods such as breads, muffins and pancakes. The SRP for Flax Power in a resealable 16 ounce stand-up pouch is $14.99.
Hemp is one of the earliest known cultivated plants with a recorded history over 12,000 years old. Navitas Naturals Hemp Power is a raw organic hempseed powder made from hempseeds that are sourced from premium growers in Canada. This vegan and gluten-free powder is produced by cold-pressing the non-sterilized raw hempseeds, and then milling them at low temperatures to ensure freshness and quality. Hemp seeds are one of the best plant sources of protein and contain all the essential amino acids. The hemp seed has a well balanced ratio of omega-3 and omega-6 essential fatty acids, which has been proven to be important for maintaining health. It is also an excellent source of dietary fiber and iron, and contains magnesium and potassium. The SRP for Hemp Power in a resealable 16 ounce stand-up pouch is $19.99. Navitas Naturals also offers an 8 oz. resealable bag of organic Raw Hulled Hempseeds for an SRP of $9.99.
Since 2003, Navitas Naturals’ mission has been to provide premium organic power foods that increase energy and enhance health. Through direct purchasing agreements, Navitas Naturals provides and expands fair trade economic opportunities in developing regions around the world. “We look to the past for inspiration,” says company founder and President Zach Adelman. “Our products come from the wisdom of ancient cultures and their traditional use of plants for both culinary and medicinal purposes,” says Adelman. Navitas Naturals products are widely available at hundreds of stores throughout the U.S. and Canada including Whole Foods Markets, and on many websites including www.amazon.com. The company also supplies power food products as ingredients to other food companies. www.navitasnaturals.com
ACAI CATSUP - An Original Recipe by Chef Ani Phyo
“Acai Catsup is a fresh take on an old classic,” says Ani Phyo, author of the internationally acclaimed best-selling book Ani’s Raw Food Kitchen: Easy, Delectable, Living Food Recipes. “This delicious catsup is packed with antioxidant-rich acai, powerful maca for strengthening the adrenal gland and immune system, and is sweetened with low calorie and low-glycemic yacon syrup.” Based in Los Angeles, Ani Phyo (www.aniphyo.com) is perhaps best known as the host of the award-winning, most popular ‘un-cooking’ show on YouTube, Ani’s Raw Food Kitchen Show. She has been creating delicious recipes featuring ancient superfoods for several years. Ani inspires global audiences with her delicious, healthy, fast and easy recipes, as well as her eco-green lifestyle.
Acai Catsup
Makes: ½ cup
Equipment needed: Small blender or small food processor.
1 cup tomato, chopped
1 Tablespoon Navitas Naturals ACAI Powder
1 1/2 teaspoons Navitas Naturals YACON syrup
1/2 teaspoon Navitas Naturals MACA powder
1 teaspoon apple cider vinegar
In a small blender, place all the ingredients. Blend until smooth. This recipe is best made in a personal sized travel blender. If using a larger blender, double or triple this recipe.
Tuesday, September 23, 2008
New Orleans Holiday Cooking
Few cities take culinary traditions more seriously than New Orleans, where long-time Creole dining customs and iconic dishes contribute so much to the distinctive local cuisine. During the mid-1800's, New Orleans' Creole families celebrated the "Reveillon" (French for "awakening") twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast with an elaborate meal. New Year's Eve brought another Reveillon, usually shared among several families. This more festive meal featured eggnog, fancy pastries, meringues, sugar sculptures, and crystallized fruits.
Today's Reveillon is celebrated nightly during the Christmas season in restaurants throughout the city. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes. This fall we can bring New Orleans cuisine and the spirit of Reveillon to holiday tables everywhere. One of the city’s most influential restaurateurs has wrapped up the soul of New Orleans in one great, essential cookbook: Ralph Brennan’s New Orleans Seafood Cookbook (Vissi d’Arte Books; April 2008; hardcover/$45.00; ISBN: 978-0-9709336-8-3), a comprehensive guide to Gulf seafood. Four years in the making (including a nine-month hiatus in the aftermath of Hurricane Katrina), this beautiful, full-color cookbook was created by the perfect storm of Louisiana talent including Ralph Brennan, his five talented chefs (representing his four restaurants: Red Fish Grill, BACCO, Ralph’s on the Park, and Ralph Brennan’s Jazz Kitchen), veteran writer and editor Gene Bourg, and acclaimed photographer Kerri McCaffety and covers everything from finfish, crabs, crawfish, shrimp, oysters, frog legs, and even alligator.
“The holidays are a special time around the dinner table in New Orleans. The traditional mix of family, fun and favorite recipes is a winning combination that we look forward to all year,” says Ralph Brennan. “Our cookbook seeks to bring that passion and sense of celebration to kitchens everywhere.”
Visit www.ralphbrennancookbook.com for more information on the cookbook.
______________________________________________________
About the Ralph Brennan Restaurant Group
The New Orleans-based Ralph Brennan Restaurant Group is owned and operated by Ralph Brennan and includes French Quarter restaurants BACCO and Red Fish Grill, Ralph’s on the Park in mid-City New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in Southern California. Each of these award-winning restaurants celebrates the cuisine and hospitality of classic and contemporary New Orleans and is staffed by a team of hardworking professionals dedicated ‘to making people happy’.
For more information, visit www.neworleans-food.com.
About Ralph Brennan
Ralph Brennan is a third-generation restaurateur. Known affectionately by his culinary staff as “The Taster-in-Chief”, Ralph entered the family business in the early 1980’s after a successful stint as a CPA with Price Waterhouse & Company. A long-time food service industry advocate, Ralph served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). An NRA Director since 1984, Brennan also served as the 2000-2001 Chairman of the NRA Educational Foundation. In 1997, the International Foodservice Manufacturers Association (IFMA) honored Ralph Brennan with its highest honor—the prestigious Gold Plate Operator of the Year Award. Ralph is a Past President of the Louisiana Restaurant Association and the New Orleans Restaurant Association. He was the chairman of the board of New Orleans’ Ernest N. Morial Convention Center from 1998-2005. Ralph remains active on the board of New Orleans’ Children’s Hospital and served as chairman in 2003-2004. He and his wife Susan are the proud parents of Kathryn, Patrick, and Kristen, and live in New Orleans.
About Gene Bourg
Gene Bourg was the restaurant reviewer and columnist for The Times-Picayune for nine years. He has written articles for Gourmet, Food & Wine, Saveur, Travel + Leisure, as well as other food and travel publications. He is a recipient of the National Magazine Award, given by the American Society of Magazine Editors and Columbia School of Journalism.
Today's Reveillon is celebrated nightly during the Christmas season in restaurants throughout the city. Menus combine ageless Creole cuisine with more contemporary New Orleans dishes. This fall we can bring New Orleans cuisine and the spirit of Reveillon to holiday tables everywhere. One of the city’s most influential restaurateurs has wrapped up the soul of New Orleans in one great, essential cookbook: Ralph Brennan’s New Orleans Seafood Cookbook (Vissi d’Arte Books; April 2008; hardcover/$45.00; ISBN: 978-0-9709336-8-3), a comprehensive guide to Gulf seafood. Four years in the making (including a nine-month hiatus in the aftermath of Hurricane Katrina), this beautiful, full-color cookbook was created by the perfect storm of Louisiana talent including Ralph Brennan, his five talented chefs (representing his four restaurants: Red Fish Grill, BACCO, Ralph’s on the Park, and Ralph Brennan’s Jazz Kitchen), veteran writer and editor Gene Bourg, and acclaimed photographer Kerri McCaffety and covers everything from finfish, crabs, crawfish, shrimp, oysters, frog legs, and even alligator.
“The holidays are a special time around the dinner table in New Orleans. The traditional mix of family, fun and favorite recipes is a winning combination that we look forward to all year,” says Ralph Brennan. “Our cookbook seeks to bring that passion and sense of celebration to kitchens everywhere.”
Visit www.ralphbrennancookbook.com for more information on the cookbook.
______________________________________________________
About the Ralph Brennan Restaurant Group
The New Orleans-based Ralph Brennan Restaurant Group is owned and operated by Ralph Brennan and includes French Quarter restaurants BACCO and Red Fish Grill, Ralph’s on the Park in mid-City New Orleans, and Ralph Brennan’s Jazz Kitchen at the Disneyland® Resort in Southern California. Each of these award-winning restaurants celebrates the cuisine and hospitality of classic and contemporary New Orleans and is staffed by a team of hardworking professionals dedicated ‘to making people happy’.
For more information, visit www.neworleans-food.com.
About Ralph Brennan
Ralph Brennan is a third-generation restaurateur. Known affectionately by his culinary staff as “The Taster-in-Chief”, Ralph entered the family business in the early 1980’s after a successful stint as a CPA with Price Waterhouse & Company. A long-time food service industry advocate, Ralph served as the 1995-1996 Chairman and President of the National Restaurant Association (NRA). An NRA Director since 1984, Brennan also served as the 2000-2001 Chairman of the NRA Educational Foundation. In 1997, the International Foodservice Manufacturers Association (IFMA) honored Ralph Brennan with its highest honor—the prestigious Gold Plate Operator of the Year Award. Ralph is a Past President of the Louisiana Restaurant Association and the New Orleans Restaurant Association. He was the chairman of the board of New Orleans’ Ernest N. Morial Convention Center from 1998-2005. Ralph remains active on the board of New Orleans’ Children’s Hospital and served as chairman in 2003-2004. He and his wife Susan are the proud parents of Kathryn, Patrick, and Kristen, and live in New Orleans.
About Gene Bourg
Gene Bourg was the restaurant reviewer and columnist for The Times-Picayune for nine years. He has written articles for Gourmet, Food & Wine, Saveur, Travel + Leisure, as well as other food and travel publications. He is a recipient of the National Magazine Award, given by the American Society of Magazine Editors and Columbia School of Journalism.
Your Favorite Holiday Comfort Foods Made Healthy
If you've been looking for a way to enjoy the holiday season to its fullest without making your waistline pay the price in the New Year, you can finally rejoice: "Healthy” isn’t synonymous with “blah” or “bland” anymore with EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (November 2008, The Countryman Press). Jessie Price and the Editors of EatingWellComfort Foods Made Healthy bring you Nell Newman's classic recipe for herb-roasted Thanksgiving turkey and gravy; delicious (and healthy!) cheddar mashed Yukon golds; revamped holiday sugar cookies; traditional matzo ball soup, and even pumpkin pie flavored with rum. Price has also made-over chicken-fried steak with one-third of the calories of the original; tacos with a quarter of the fat; oven-fried chicken with half the calories and a quarter of the fat; revamped strawberry shortcake with a 50% fat reduction, and so much more. Including over 150 recipe makeovers for everything from decadent desserts to classic sides, game day appetizers, and homestyle main dishes, Comfort Foods Made Healthy will keep your family and friends begging for more. Each makeover also includes nutritional analysis and tips on how it was made healthier.
Inspiring real-life stories and interviews of people whose meals have inspired makeovers appear throughout the book, including that of legendary NFL running back Anthony Davis, who was diagnosed with Type 2 diabetes the same year he was inducted into the College Football Hall of Fame, and Nell Newman, whose organic Thanksgiving makeover encouraged her father to launch Newman’s Own Organics. With a playful tone, easy-to-follow instructions, quick and simple recipes, and basic techniques, EatingWell Comfort Foods Made Healthy is the shortest route to a healthier (and more satisfying) life.
Jessie Price, Food Editor for EatingWell Magazine, grew up in a family of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux, Home Ranch near Steamboat Springs Since she joined the EatingWell editorial team full-time in 2004, Jessie has worked on four other EatingWell books, including Healthy in a Hurry, EatingWell Serves Two, The EatingWell Diet and EatingWell for a Healthy Heart. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables and tracking down great Vermont food products.
Inspiring real-life stories and interviews of people whose meals have inspired makeovers appear throughout the book, including that of legendary NFL running back Anthony Davis, who was diagnosed with Type 2 diabetes the same year he was inducted into the College Football Hall of Fame, and Nell Newman, whose organic Thanksgiving makeover encouraged her father to launch Newman’s Own Organics. With a playful tone, easy-to-follow instructions, quick and simple recipes, and basic techniques, EatingWell Comfort Foods Made Healthy is the shortest route to a healthier (and more satisfying) life.
Jessie Price, Food Editor for EatingWell Magazine, grew up in a family of great cooks and food fanatics. After graduating from Williams College, she cooked in restaurants in California and Colorado, including the Relais and Chateaux, Home Ranch near Steamboat Springs Since she joined the EatingWell editorial team full-time in 2004, Jessie has worked on four other EatingWell books, including Healthy in a Hurry, EatingWell Serves Two, The EatingWell Diet and EatingWell for a Healthy Heart. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables and tracking down great Vermont food products.
Super Recipes Made From Superfruits
AgroLabs has partnered with Laura Pensiero, founder of Chef4Life, to create 9 delicious new “Recipes 4 Your Health.”
Pensiero is a graduate of the French Culinary Institute, a Registered Dietitian, cookbook author, health educator, spokesperson and nutrition and culinary consultant. The new recipes she has created are made with the flavor-packed, all natural, liquid supplements from AgroLabs.
AgroLabs is committed to being a driving force in human nutrition, offering liquid alternatives which utilize every beneficial component of the organic ingredients including rinds, seeds and juices. The new recipes provide a healthy, flavorful and anti-oxidant-rich addition to any meal -- for example, Maple-Pomegranate Glaze (recipe below) made from AgroLabs Naturally Pomegranate.
Recent discoveries indicate that Pomegranate juice exhibits antioxidant properties attributed to the presence of a certain tannin called punicalagin, which has been identified as the active compound responsible for maintaining and promoting optimal cardiovascular health. AgroLabs Naturally Pomegranate contains the fruit-juice, rind and seeds of the antioxidant-rich fruit, all formulated in one powerfully concentrated liquid formula. One ounce of AgroLabs Naturally Pomegranate has the antioxidant equivalent of eating 15 whole pomegranates!
For more recipes, visit www.agrolabs.com/recipes
Busting Blueberry-Pomegranate BBQ Dressing
Creamy Avocado Thai Mangosteen Dressing
Maple-Pomegranate Glaze
Pomegranate-Lime Dressing
Pork Tenderloin with Noni-Tamarind Sauce
Spicy Mandarin Thai Mangosteen Dressing
Thai Mangosteen Pineapple Chile Sauce
Tropical Chicken Salad
Tropical Fruit Chutney
Pensiero is a graduate of the French Culinary Institute, a Registered Dietitian, cookbook author, health educator, spokesperson and nutrition and culinary consultant. The new recipes she has created are made with the flavor-packed, all natural, liquid supplements from AgroLabs.
AgroLabs is committed to being a driving force in human nutrition, offering liquid alternatives which utilize every beneficial component of the organic ingredients including rinds, seeds and juices. The new recipes provide a healthy, flavorful and anti-oxidant-rich addition to any meal -- for example, Maple-Pomegranate Glaze (recipe below) made from AgroLabs Naturally Pomegranate.
Recent discoveries indicate that Pomegranate juice exhibits antioxidant properties attributed to the presence of a certain tannin called punicalagin, which has been identified as the active compound responsible for maintaining and promoting optimal cardiovascular health. AgroLabs Naturally Pomegranate contains the fruit-juice, rind and seeds of the antioxidant-rich fruit, all formulated in one powerfully concentrated liquid formula. One ounce of AgroLabs Naturally Pomegranate has the antioxidant equivalent of eating 15 whole pomegranates!
For more recipes, visit www.agrolabs.com/recipes
Busting Blueberry-Pomegranate BBQ Dressing
Creamy Avocado Thai Mangosteen Dressing
Maple-Pomegranate Glaze
Pomegranate-Lime Dressing
Pork Tenderloin with Noni-Tamarind Sauce
Spicy Mandarin Thai Mangosteen Dressing
Thai Mangosteen Pineapple Chile Sauce
Tropical Chicken Salad
Tropical Fruit Chutney
Water Resort Offers Halloween Packages
Cherry Valley Lodge today announced two extraordinary Halloween packages, along with a list of other Halloween events. Families can enjoy a host of fun, family friendly festivities starting Oct. 23 and running through Nov. 2, 2008. During CoCo Key Water Resort’s “CoCoWeen” celebration, kids and families can enjoy any of the fun activities offered at CoCo Key Water Resort at Cherry Valley Lodge. In addition to two Halloween Packages, the list of activities available to both Lodge and waterpark guests include:
• Halloween costume contests: Thurs. and Fri., 6 PM; Sat., 11 AM; Sun., noon. Judging takes place immediately following each contest, with the winner receiving four water park passes.
• Trick or Treating on Saturdays and Sundays at 11 AM, Oct. 23 through Nov. 2, with junior guests collecting goodies all around CoCo Key Water Resort
• Coloring Contest: Guests will create and turn in “bootiful” artwork, with winners, who will be announced November 11, 2008, receiving four water park passes.
The two different Halloween family getaway packages offered include:
CoCo’s Trick or Treat Bash Package
• Available October 22-26 and October 30-November 1, 2008
• Deluxe overnight accommodations for family of four
• Two full days of water park access at CoCo Key Water Resort, including admission to CoCoWeen, Halloween cookies upon arrival, special CoCoWeen welcome goody bag filled with two $10 arcade gift cards and $20 toward the next visit to CoCo Key
• Just $239 for four, including taxes
CoCo’s Halloween Week Package
• Available Oct. 24 – Nov. 2, 2008
• Deluxe overnight accommodations for family of four
• 2 Water Resort Passes good for two full days
• Trick or Treat Goodie Bags and two $5 arcade cards
• Only $144 for family of four, including taxes
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guest rooms offer luxurious appointments and heated indoor and outdoor pools, superb gourmet restaurant, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge an unforgettable escape. Children’s amenities and onsite childcare and activities are also available, so that parents may enjoy their time while the kids are entertained. Reservations and consumer information are available at (800) 788-8008 or www.cherryvalleylodgecom.
• Halloween costume contests: Thurs. and Fri., 6 PM; Sat., 11 AM; Sun., noon. Judging takes place immediately following each contest, with the winner receiving four water park passes.
• Trick or Treating on Saturdays and Sundays at 11 AM, Oct. 23 through Nov. 2, with junior guests collecting goodies all around CoCo Key Water Resort
• Coloring Contest: Guests will create and turn in “bootiful” artwork, with winners, who will be announced November 11, 2008, receiving four water park passes.
The two different Halloween family getaway packages offered include:
CoCo’s Trick or Treat Bash Package
• Available October 22-26 and October 30-November 1, 2008
• Deluxe overnight accommodations for family of four
• Two full days of water park access at CoCo Key Water Resort, including admission to CoCoWeen, Halloween cookies upon arrival, special CoCoWeen welcome goody bag filled with two $10 arcade gift cards and $20 toward the next visit to CoCo Key
• Just $239 for four, including taxes
CoCo’s Halloween Week Package
• Available Oct. 24 – Nov. 2, 2008
• Deluxe overnight accommodations for family of four
• 2 Water Resort Passes good for two full days
• Trick or Treat Goodie Bags and two $5 arcade cards
• Only $144 for family of four, including taxes
Cherry Valley Lodge is a one-of-kind, 200-room resort-style lodge located in Licking County, Ohio, 25 miles east of Columbus. Rich and rustic interior design features a dramatic lobby with towering twin stone fireplaces. Two beautifully landscaped central courtyards and 18 country acres have gained Cherry Valley Lodge the distinction of being the nation’s only hotel that’s also an officially sanctioned arboretum and botanical garden. Unusually large guest rooms offer luxurious appointments and heated indoor and outdoor pools, superb gourmet restaurant, a walking/bike path with bikes for borrowing, nearby golf and other attractions make visiting Cherry Valley Lodge an unforgettable escape. Children’s amenities and onsite childcare and activities are also available, so that parents may enjoy their time while the kids are entertained. Reservations and consumer information are available at (800) 788-8008 or www.cherryvalleylodgecom.
Golden Lamb Hires New GM
Middletown resident, Tyrone Borger, has been appointed General Manager of the Golden Lamb Restaurant and Inn.
Borger began his rise to general manager nearly four years ago while working his way through law school. Mr. Borger holds two degrees from Miami University in Oxford, a B.S. in General Business and a B.A. in History, as well as a Juris Doctorate from the University of Dayton's School of Law.
"After passing the Ohio Bar, I had to decide what direction I was going to take my career. When it came down to making a decision, The Golden Lamb made me an offer I could not refuse," said Borger. "It was the right fit for me and my family."
For Stevens Hospitality, proprietors of The Golden Lamb, the feeling was mutual.
“Over the last four years Tyrone has been a wonderful asset to The Golden Lamb. He’s managed the Blackhorse Tavern and has been here every step of the way through our restoration process,” said Steve Mullinger, President of Stevens Hospitality. “We are thrilled to have him managing our staff.”
Outside of work Tyrone is married with two children ages nine and five.
About The Golden Lamb Restaurant and Inn
The Golden Lamb is Ohio’s Oldest Hotel. Located in the center of historic downtown Lebanon, Ohio the four-story property includes The Golden Lamb restaurant, 18 hotel guest rooms, four large public and four private dining rooms. It also houses the Black Horse Tavern and Shaker Village gift shop. The inn became part of the prestigious National Register of Historic Places in 1978 and has played host to 12 presidents as well as American humorist Mark Twain and English novelist Charles Dickens. For additional information visit www.GoldenLamb.com or call (513) 932-5065.
Borger began his rise to general manager nearly four years ago while working his way through law school. Mr. Borger holds two degrees from Miami University in Oxford, a B.S. in General Business and a B.A. in History, as well as a Juris Doctorate from the University of Dayton's School of Law.
"After passing the Ohio Bar, I had to decide what direction I was going to take my career. When it came down to making a decision, The Golden Lamb made me an offer I could not refuse," said Borger. "It was the right fit for me and my family."
For Stevens Hospitality, proprietors of The Golden Lamb, the feeling was mutual.
“Over the last four years Tyrone has been a wonderful asset to The Golden Lamb. He’s managed the Blackhorse Tavern and has been here every step of the way through our restoration process,” said Steve Mullinger, President of Stevens Hospitality. “We are thrilled to have him managing our staff.”
Outside of work Tyrone is married with two children ages nine and five.
About The Golden Lamb Restaurant and Inn
The Golden Lamb is Ohio’s Oldest Hotel. Located in the center of historic downtown Lebanon, Ohio the four-story property includes The Golden Lamb restaurant, 18 hotel guest rooms, four large public and four private dining rooms. It also houses the Black Horse Tavern and Shaker Village gift shop. The inn became part of the prestigious National Register of Historic Places in 1978 and has played host to 12 presidents as well as American humorist Mark Twain and English novelist Charles Dickens. For additional information visit www.GoldenLamb.com or call (513) 932-5065.
Monday, September 22, 2008
Introducing “Absorbease”
The product, featured on QVC, is a sponge-like pad that is a quarter-inch thick, and is designed to collect large or small amounts of grease during cooking. The “Absorbease” can be placed directly in the cooking pan over the grease – just simply lay the pad down and it will absorb all of the grease in the pan. Once finished, it can be thrown in the garbage, avoiding the usually messy disposal of grease.
The product consists of a 7x7 inch pad that features two layers. The inside layer is made of a grease-absorbing material, while the outside layer consists of a grease permeable material that will trap the grease inside the pad. The “Absorbease” provides an alternative to dumping the grease down the drain, which causes plumbing problems. It also prevents outdoor disposal, making it environmentally friendly. Suggested retail price: $17.33 for a 64-count pack.
InventHelp® is seeking marketers and distributors in cookware and food industries. InventHelp® also offers companies access to an ongoing source of patented and unpatented inventions matched to specific areas of interest. Access to these inventions is free to companies that manufacture or market new products. For more information or for ordering, contact InventHelp®, 217 Ninth St., Pittsburgh, PA 15222; call (800) 851-6030 or (412) 288-1368; fax (412) 338-0497 or visit www.unseenontv.com.
The product consists of a 7x7 inch pad that features two layers. The inside layer is made of a grease-absorbing material, while the outside layer consists of a grease permeable material that will trap the grease inside the pad. The “Absorbease” provides an alternative to dumping the grease down the drain, which causes plumbing problems. It also prevents outdoor disposal, making it environmentally friendly. Suggested retail price: $17.33 for a 64-count pack.
InventHelp® is seeking marketers and distributors in cookware and food industries. InventHelp® also offers companies access to an ongoing source of patented and unpatented inventions matched to specific areas of interest. Access to these inventions is free to companies that manufacture or market new products. For more information or for ordering, contact InventHelp®, 217 Ninth St., Pittsburgh, PA 15222; call (800) 851-6030 or (412) 288-1368; fax (412) 338-0497 or visit www.unseenontv.com.
New Stylish Eco-Friendly Reusable Bags!
I want to let you know about the latest and greatest from ECOBAGS®. “Totes with Quotes” are sure to make you smile J
These great Fair Wage/Fair Labor, eco-friendly reusable bags are stylish, affordable and hip!
With totes featuring “Get Hip Get Green”, “Think Global Act Local”, “Talk Green To Me”, “I Am What I Do”, “Make Love Not Carbon” and “Love This Planet”; there is sure to be a bag for everyone including the rocker, the activist, the eco-aware, the mother and the truly sheik.
“Totes with Quotes” are available online at www.ecobags.com and prices range from $5.99 – $14.99. They will fit into most shopping budgets and will last a lifetime! Most bags are machine washable and can hold the equivalent of four plastic bags. Take “Totes with Quotes” to the grocery store, use them for your everyday errands, take them to they gym, beach or on a road trip; any way you choose to use your tote, you’ll be helping our environment!
These great Fair Wage/Fair Labor, eco-friendly reusable bags are stylish, affordable and hip!
With totes featuring “Get Hip Get Green”, “Think Global Act Local”, “Talk Green To Me”, “I Am What I Do”, “Make Love Not Carbon” and “Love This Planet”; there is sure to be a bag for everyone including the rocker, the activist, the eco-aware, the mother and the truly sheik.
“Totes with Quotes” are available online at www.ecobags.com and prices range from $5.99 – $14.99. They will fit into most shopping budgets and will last a lifetime! Most bags are machine washable and can hold the equivalent of four plastic bags. Take “Totes with Quotes” to the grocery store, use them for your everyday errands, take them to they gym, beach or on a road trip; any way you choose to use your tote, you’ll be helping our environment!
Friday, September 19, 2008
Jonathan Dendauw Joins The French Pastry School
The French Pastry School today announced that Master Baker Jonathan Dendauw has been named Chef Instructor. Jonathan is thrilled to be able to share his knowledge and dedication to the art of Artisan bread making with the students of The French Pastry School.
"We are pleased to have Jonathan join The French Pastry School instructing team. Jonathan has shown a true passion and drive for the art of baking and pastry which the students are sure to benefit from." Jacquy Pfeiffer, Sébastien Canonne, M.O.F. of The French Pastry School.
Originally from a small town in Belgium, Dendauw's devotion to the art of pastry has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir . Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and throughout the world. Most recently, the Compagnons took Dendauw to Cary, North Carolina to La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999.
The French Pastry School is honored to welcome Jonathan to the chef instructing team. The students will truly benefit from his experience, talent, and dedication to the craft. He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan will share his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.
About The French Pastry School:
The French Pastry School's goal is to provide the very best educational experience in pastry while molding the best-prepared chefs entering the profession. Our programs are ideal for anyone interested in pastry, from the career changer to the professional to the novice.
The French Pastry School's L'Art de la Pâtisserie program offers a 24-week course to learn in an intimate, hands-on setting, using state-of-the art equipment and top-of-the-line ingredients. The French Pastry School also hosts more than 500 professionals from around the world yearly who come to The French Pastry School for food enthusiasts, advanced classes as a part of the Continuing Education program. Information about the school's programs can be found at www.frenchpastryschool.com.
"We are pleased to have Jonathan join The French Pastry School instructing team. Jonathan has shown a true passion and drive for the art of baking and pastry which the students are sure to benefit from." Jacquy Pfeiffer, Sébastien Canonne, M.O.F. of The French Pastry School.
Originally from a small town in Belgium, Dendauw's devotion to the art of pastry has taken him all across France and the United States. He and his family moved from Belgium to France at the age of six, and Dendauw began his baking apprenticeship 10 years later in Nimes through a centuries-old organization called the Compagnons du Devoir . Since the 12th century, this organization has connected young apprentices with experts in many different trades all across France and throughout the world. Most recently, the Compagnons took Dendauw to Cary, North Carolina to La Farm Bakery. At La Farm, Dendauw worked under Master Baker Lionel Vatinet who coached the United States Baking team to victory in the World Cup Baking Championship in 1999.
The French Pastry School is honored to welcome Jonathan to the chef instructing team. The students will truly benefit from his experience, talent, and dedication to the craft. He is delighted to be able to work alongside Master Pastry Chefs and Co-founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, M.O.F. Jonathan will share his knowledge, skill and enthusiasm with his students while continuing his lifelong pursuit of excellence in the French pastry arts.
About The French Pastry School:
The French Pastry School's goal is to provide the very best educational experience in pastry while molding the best-prepared chefs entering the profession. Our programs are ideal for anyone interested in pastry, from the career changer to the professional to the novice.
The French Pastry School's L'Art de la Pâtisserie program offers a 24-week course to learn in an intimate, hands-on setting, using state-of-the art equipment and top-of-the-line ingredients. The French Pastry School also hosts more than 500 professionals from around the world yearly who come to The French Pastry School for food enthusiasts, advanced classes as a part of the Continuing Education program. Information about the school's programs can be found at www.frenchpastryschool.com.
Dry Sack Gift Box
The aperitif is making a comeback. Dry Sack, a popular aperitif from Spain, is offering a special gift box for the holidays containing a full size bottle and two rocks glasses. The retail price for the gift set is $14.99, the same as an individual bottle of Dry Sack.
Derived from the Latin word aperire, meaning to open, aperitifs are meant to prime the palate and spark the appetite. "An aperitif is the perfect transition to enjoy at the end of a long day and to start off the evening. Dry Sack offers a new and stylish way to discover a highly palatable aperitif that is also distinctive and made in an authentic way," said Abbey Glaser, director of marketing for Kindred Spirits USA, exclusive importer for Dry Sack.
What makes Dry Sack an ideal aperitif is its delicate balance and flavor. Dry Sack is a medium dry Sherry, not too dry and not too sweet, with a fragrant toasted bouquet. It is best served chilled, served neat or on the rocks. A dash of soda or sparkling wine provides a light refreshing effervescence. Dry Sack is made from a distinctive blend of Palomino and Pedro Ximenez grapes and aged for a minimum of six years in oak casks under Spain's time honored solera system, of fractional blending, all carefully monitored by the Consejo Regulador. It is produced in Jerez in the region of Andalucía in southern Spain, the only place in the world where Sherry is produced.
Dry Sack pairs perfectly with many dishes including tapas, meat and cheeses and Asian food. Another way to enjoy Dry Sack is in cocktails and punches.
Sherry Cobbler
4 oz Dry Sack
½ tbsp. simple syrup
4 orange slices
Muddle two orange slices. Combine with Dry Sack and simple syrup in a shaker. Shake, strain and pour over cracked ice in a highball glass Garnish with remaining orange slices
Derived from the Latin word aperire, meaning to open, aperitifs are meant to prime the palate and spark the appetite. "An aperitif is the perfect transition to enjoy at the end of a long day and to start off the evening. Dry Sack offers a new and stylish way to discover a highly palatable aperitif that is also distinctive and made in an authentic way," said Abbey Glaser, director of marketing for Kindred Spirits USA, exclusive importer for Dry Sack.
What makes Dry Sack an ideal aperitif is its delicate balance and flavor. Dry Sack is a medium dry Sherry, not too dry and not too sweet, with a fragrant toasted bouquet. It is best served chilled, served neat or on the rocks. A dash of soda or sparkling wine provides a light refreshing effervescence. Dry Sack is made from a distinctive blend of Palomino and Pedro Ximenez grapes and aged for a minimum of six years in oak casks under Spain's time honored solera system, of fractional blending, all carefully monitored by the Consejo Regulador. It is produced in Jerez in the region of Andalucía in southern Spain, the only place in the world where Sherry is produced.
Dry Sack pairs perfectly with many dishes including tapas, meat and cheeses and Asian food. Another way to enjoy Dry Sack is in cocktails and punches.
Sherry Cobbler
4 oz Dry Sack
½ tbsp. simple syrup
4 orange slices
Muddle two orange slices. Combine with Dry Sack and simple syrup in a shaker. Shake, strain and pour over cracked ice in a highball glass Garnish with remaining orange slices
October Is Fair Trade Month
U.S. consumers are no longer strangers to Fair Trade, but cite lack of product availability as the main reason preventing them from buying fairly traded goods, a new study released by ALTER ECO FAIR TRADE today shows.
The study, conducted in collaboration with researchers from 6 major Universities across the nation, shows that more than 70% of the consumers interviewed are familiar with Fair Trade. The results of the report confirm that Fair Trade is consistently going mainstream, especially as larger brands and institutions continue to adopt Fair Trade practices. However, it also shows the Fair Trade market to be fragmented, with little name recognition for the small independent companies that have driven Fair Trade since the movement's beginning.
Key findings include:
Awareness of Fair Trade is widespread, with two-thirds of respondents familiar with the term. However, despite a high level of familiarity with Fair Trade and informed opinions, many consumers have a vague understanding of Fair Trade.
Personal values and product quality drive consumers when purchasing Fair Trade items, which confirm findings of previous studies.
Although price is an impediment for consumers who have never bought Fair Trade products before, most will pay a premium for brands they trust, emphasizing the importance of brand loyalty to the purchase decision.
The availability of Fair Trade products is still limited - less than half of respondents report seeing Fair Trade items where they normally shop.
There is no single, dominant Fair Trade brand in the minds of consumers. One-third of respondents feel that availability of Fair Trade products would influence their choice of retailer.
While coffee continues to be the most popular Fair Trade category (66.6% of research participants cited coffee), several other categories are emerging in popularity including tea, cocoa, fruit, and rice/grains.
These findings, ALTER ECO believes, create an incentive for mainstream retail outlets to stock more Fair Trade items and help educate their customers on the benefits of Fair Trade.
"We applaud the more mainstream retailers for adopting Fair Trade practices and offerings, which is a key contributor to the increased awareness and offerings of Fair Trade in the market," said Edouard Rollet, Chief Operating Officer of ALTER ECO Fair Trade. "As small, independent companies who have pioneered Fair Trade in collaboration with grass roots and alternative organizations throughout the industrialized world, it is still our responsibility to promote an alternative form of trade that benefits all stakeholders, including the most marginalized populations, farmers and families."
The study, sponsored by ALTER ECO Fair Trade was implemented in collaboration with University of Arizona, University of Nebraska-Omaha, University of California-Berkeley, Colorado State University, University of Illinois-Chicago and the University of Wyoming. Close to 500 interviews were conducted in 6 markets: Berkeley (California), Fort Collins (Colorado), Tuscon (Arizona), Chicago (Illinois), Omaha (Nebraska), and Laramie (Wyoming).
Since conducting its first world consumer study 2001 in collaboration with PricewaterhouseCoopers, Alter Eco has regularly surveyed the Fair Trade market to monitor evolution in awareness, trends, and opportunities to better market fair trade products to mainstream consumers. In a true transparent and dynamic approach for the field, Alter Eco makes the findings and recommendations available to other organizations eager to increase market share for fairly trade products.
The full study is available online at www.altereco-usa.com/altereco-fairtrade-study2008usa.pdf
ALTER ECO Fair Trade is a San Francisco-based company dedicated to the import and wholesale of Fair Trade and organic food products. The company currently offers an exotic variety of products including lines of chocolate, coffee, tea, rice, quinoa and rice. More information on ALTER ECO and our 100% Fair Trade product line is available on our website: www.altereco.com.
Fair Trade is a form of global commerce where priority is given to trading with small and marginalized farmer groups, and building trade relations based on solidarity and sustainability. This approach ensures them fair remuneration that covers the full cost of production and contributes to the continual improvement of working conditions and environmental sustainability.
This approach aims to:
- Guarantee the workers decent working conditions and revenues.
- Facilitate the development and steady growth of autonomous production centers.
The study, conducted in collaboration with researchers from 6 major Universities across the nation, shows that more than 70% of the consumers interviewed are familiar with Fair Trade. The results of the report confirm that Fair Trade is consistently going mainstream, especially as larger brands and institutions continue to adopt Fair Trade practices. However, it also shows the Fair Trade market to be fragmented, with little name recognition for the small independent companies that have driven Fair Trade since the movement's beginning.
Key findings include:
Awareness of Fair Trade is widespread, with two-thirds of respondents familiar with the term. However, despite a high level of familiarity with Fair Trade and informed opinions, many consumers have a vague understanding of Fair Trade.
Personal values and product quality drive consumers when purchasing Fair Trade items, which confirm findings of previous studies.
Although price is an impediment for consumers who have never bought Fair Trade products before, most will pay a premium for brands they trust, emphasizing the importance of brand loyalty to the purchase decision.
The availability of Fair Trade products is still limited - less than half of respondents report seeing Fair Trade items where they normally shop.
There is no single, dominant Fair Trade brand in the minds of consumers. One-third of respondents feel that availability of Fair Trade products would influence their choice of retailer.
While coffee continues to be the most popular Fair Trade category (66.6% of research participants cited coffee), several other categories are emerging in popularity including tea, cocoa, fruit, and rice/grains.
These findings, ALTER ECO believes, create an incentive for mainstream retail outlets to stock more Fair Trade items and help educate their customers on the benefits of Fair Trade.
"We applaud the more mainstream retailers for adopting Fair Trade practices and offerings, which is a key contributor to the increased awareness and offerings of Fair Trade in the market," said Edouard Rollet, Chief Operating Officer of ALTER ECO Fair Trade. "As small, independent companies who have pioneered Fair Trade in collaboration with grass roots and alternative organizations throughout the industrialized world, it is still our responsibility to promote an alternative form of trade that benefits all stakeholders, including the most marginalized populations, farmers and families."
The study, sponsored by ALTER ECO Fair Trade was implemented in collaboration with University of Arizona, University of Nebraska-Omaha, University of California-Berkeley, Colorado State University, University of Illinois-Chicago and the University of Wyoming. Close to 500 interviews were conducted in 6 markets: Berkeley (California), Fort Collins (Colorado), Tuscon (Arizona), Chicago (Illinois), Omaha (Nebraska), and Laramie (Wyoming).
Since conducting its first world consumer study 2001 in collaboration with PricewaterhouseCoopers, Alter Eco has regularly surveyed the Fair Trade market to monitor evolution in awareness, trends, and opportunities to better market fair trade products to mainstream consumers. In a true transparent and dynamic approach for the field, Alter Eco makes the findings and recommendations available to other organizations eager to increase market share for fairly trade products.
The full study is available online at www.altereco-usa.com/altereco-fairtrade-study2008usa.pdf
ALTER ECO Fair Trade is a San Francisco-based company dedicated to the import and wholesale of Fair Trade and organic food products. The company currently offers an exotic variety of products including lines of chocolate, coffee, tea, rice, quinoa and rice. More information on ALTER ECO and our 100% Fair Trade product line is available on our website: www.altereco.com.
Fair Trade is a form of global commerce where priority is given to trading with small and marginalized farmer groups, and building trade relations based on solidarity and sustainability. This approach ensures them fair remuneration that covers the full cost of production and contributes to the continual improvement of working conditions and environmental sustainability.
This approach aims to:
- Guarantee the workers decent working conditions and revenues.
- Facilitate the development and steady growth of autonomous production centers.
Thursday, September 18, 2008
New Bourbon Vanilla Sugar and Bourbon Barrel Aged Vanilla Extract
Now available from Bourbon Barrel Foods are two baker's delights that add that special something to pies, cookies and even holiday cocktails-Bourbon Vanilla Sugar and Bourbon Barrel Aged Vanilla Extract. The sugar is a natural raw cane sugar that is infused with genuine Madagascar Bourbon vanilla beans, adding both rich vanilla flavor and a clever wordplay on Kentucky's signature spirit. The Bourbon Barrel Aged Vanilla is a Madagascar Bourbon vanilla extract aged for 6 months in bourbon barrels, a process that imparts rich tones of oak and caramel to everyone's favorite flavoring. The sugar is available in a 12 ounce jar for $6.95 and the vanilla is available in a four fluid ounce bottle for $8.95. Both products can be purchased along with other Bourbon Barrel Foods favorites like Bourbon Smoked Pepper and Bourbon Barrel Aged Worcestershire at www.bourbonbarrelfoods.com.
Raw cane sugar and vanilla extract are pantry staples that add naturally rich flavor to a variety of pies, cookies, cakes and more. Raw cane sugar is refined with minimal chemical processing and retains its natural distinctive natural color and flavor. It is particularly useful for its crunchy texture and takes a starring role as topping for desserts like cobbler, pies and cookies. It also adds an unexpected twist to sweet cocktails when sprinkled on the rim of the glass. The addition of the vanilla flavor in Bourbon Barrel Foods' Bourbon Vanilla Sugar is a complement to the natural sweetness of the sugar and adds an unexpected surprise with the first taste!
Natural vanilla extract, long championed by professional chefs for its subtleties of flavor and robust concentration, delivers the full taste of the vanilla bean to favorite recipes. Madagascar Bourbon Vanilla, the sweet elixir that fills Bourbon Barrel Foods' barrels, is widely considered to be the highest quality vanilla in the world. The aging process of the Bourbon Barrel Aged Vanilla infuses sweet treats with unique subtleties and nuances of flavor that will have people guessing the secret ingredient.
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
Raw cane sugar and vanilla extract are pantry staples that add naturally rich flavor to a variety of pies, cookies, cakes and more. Raw cane sugar is refined with minimal chemical processing and retains its natural distinctive natural color and flavor. It is particularly useful for its crunchy texture and takes a starring role as topping for desserts like cobbler, pies and cookies. It also adds an unexpected twist to sweet cocktails when sprinkled on the rim of the glass. The addition of the vanilla flavor in Bourbon Barrel Foods' Bourbon Vanilla Sugar is a complement to the natural sweetness of the sugar and adds an unexpected surprise with the first taste!
Natural vanilla extract, long championed by professional chefs for its subtleties of flavor and robust concentration, delivers the full taste of the vanilla bean to favorite recipes. Madagascar Bourbon Vanilla, the sweet elixir that fills Bourbon Barrel Foods' barrels, is widely considered to be the highest quality vanilla in the world. The aging process of the Bourbon Barrel Aged Vanilla infuses sweet treats with unique subtleties and nuances of flavor that will have people guessing the secret ingredient.
Bourbon Barrel Foods is a maker of high-quality food products that reflect the rich heritage of Kentucky's Bourbon Country. Products include Bourbon Barrel Aged Worcestershire Sauce, Bourbon Barrel Aged Soy Sauce, and Bourbon Smoked Sea Salt, Pepper and Paprika, as well as a line of gourmet Sweet Sorghums. The products are available for gourmet retail outlets and food service. For additional information and recipes, visit www.bourbonbarrelfoods.com.
Raw Almond Lawsuit
Yes We CanYour support is needed to win the lawsuit against the USDA
The Cornucopia Institute has been fighting to protect access to truly raw
American almonds. When the USDA announced their intention to gas almonds
with a toxic fumigant or steam-heat the raw nuts raw block this misguided food safety measure.
This work has now led to a lawsuit challenging the raw almond treatment
mandate. We need your help and support to cover the cost of this lawsuit!
Going to court was not our first choice. Cornucopia initially offered a
compromise plan to the USDA that would have protected family farmers
growing raw almonds for consumers and the consumerunadulterated food in the marketplace. That plan was rejected earlier
this year by the USDA.
Now we are seeking legal relief and justice. On September 9, that
lawsuit was filed in the Washington, D.C. federal court. Cornucopiateam of legal advisors has been carefully investigating the grounds for
overturning the almond treatment mandate.
Under federal law, only farmers and almond nut handlers have standinghandlers have stepped forward to file this suit. These individuals have
been watching their farming and business operations disintegrate under the
dictates and prohibitions of the treatment mandate. And they are not
alone. Cornucopia has talked with other almond farmers and handlers
suffering in similar ways.
One farmer and lawsuit participant said: segment of our industry has been put out of business with one swipe of the
pen by the Almond Board .... it is a financial disaster (for farmers), and
it is a disaster for the consumers that are now denied, for no good
reason, a healthy whole natural raw food that they have eaten with
confidence and enjoyment and benefit for decades.
Legal battles, as I am sure you understand, are a pricey proposition.
Justice is not cheap. The Cornucopia Institute has assured the almond
farmer and handler plaintiffs that we will raise the money to pay for the
costs of winning this battle. This is a battle that can be won. Our
legal team has crafted a strong case, one that exposes the USDAauthority to invoke the treatment rule and their bungling of how it was
mandated.
Won's members are farmers. Our organization is standing with our almond
farmer friends. Please stand with us and help support this fight.
You can make a secure, tax-deductible donation online at
www.cornucopia.org. Please note in the message box that it is for the
Almond Lawsuit. Or, if you prefer, mail your donation to The Cornucopia
Institute, PO Box 126, Cornucopia, WI 54827.
NOTE: Taste does not endorse the Cornucopia Institute. This message is a reprint of their press release and is only to be construed as informative in nature.
The Cornucopia Institute has been fighting to protect access to truly raw
American almonds. When the USDA announced their intention to gas almonds
with a toxic fumigant or steam-heat the raw nuts raw block this misguided food safety measure.
This work has now led to a lawsuit challenging the raw almond treatment
mandate. We need your help and support to cover the cost of this lawsuit!
Going to court was not our first choice. Cornucopia initially offered a
compromise plan to the USDA that would have protected family farmers
growing raw almonds for consumers and the consumerunadulterated food in the marketplace. That plan was rejected earlier
this year by the USDA.
Now we are seeking legal relief and justice. On September 9, that
lawsuit was filed in the Washington, D.C. federal court. Cornucopiateam of legal advisors has been carefully investigating the grounds for
overturning the almond treatment mandate.
Under federal law, only farmers and almond nut handlers have standinghandlers have stepped forward to file this suit. These individuals have
been watching their farming and business operations disintegrate under the
dictates and prohibitions of the treatment mandate. And they are not
alone. Cornucopia has talked with other almond farmers and handlers
suffering in similar ways.
One farmer and lawsuit participant said: segment of our industry has been put out of business with one swipe of the
pen by the Almond Board .... it is a financial disaster (for farmers), and
it is a disaster for the consumers that are now denied, for no good
reason, a healthy whole natural raw food that they have eaten with
confidence and enjoyment and benefit for decades.
Legal battles, as I am sure you understand, are a pricey proposition.
Justice is not cheap. The Cornucopia Institute has assured the almond
farmer and handler plaintiffs that we will raise the money to pay for the
costs of winning this battle. This is a battle that can be won. Our
legal team has crafted a strong case, one that exposes the USDAauthority to invoke the treatment rule and their bungling of how it was
mandated.
Won's members are farmers. Our organization is standing with our almond
farmer friends. Please stand with us and help support this fight.
You can make a secure, tax-deductible donation online at
www.cornucopia.org. Please note in the message box that it is for the
Almond Lawsuit. Or, if you prefer, mail your donation to The Cornucopia
Institute, PO Box 126, Cornucopia, WI 54827.
NOTE: Taste does not endorse the Cornucopia Institute. This message is a reprint of their press release and is only to be construed as informative in nature.
Swindled
Whether padded, diluted, contaminated, substituted, or outright faked, Bad Food has a history. SWINDLED tells it!
“An entertaining history of food adulteration, rather than a the-sky-is-falling warning.”
—Whitney Hallberg, ForeWord Magazine
“Food writer Bee Wilson brings a feisty, learned hand to this history of food swindles while coaxing dark comedy from a greed so biblically powerful it could kill.”
—Peter Lewis, Barnes and Noble Review
“[Wilson] wants to shake us awake, to make us look afresh at the food we eat. She does so triumphantly. . . It is her considered and often humorous approach that makes this book so successful—and so alarming.”
—Clare Clark, Times (London)
In a world where we are wary of fraud through the mail, phone, and internet, many of us wouldn’t think to look in our refrigerators. But according to Bee Wilson, that’s exactly where we should look. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, SWINDLED: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee (Cloth, ISBN: 978-0-691-13820-6, $26.95, October 15, 2008) uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways. SWINDLED gives a panoramic view of this history, from the leaded wine of the ancient Romans and drunk cows in the suburbs of nineteenth-century New York City to today’s food frauds—such as fake organics and Chinese babies being fed bogus milk powder.
Wilson, named Food Journalist of the Year by the Guild of Food Writers, pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As SWINDLED reveals, modern science has both helped and hindered food fraudsters—increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as “genuine coffee” was anything but.
Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, SWINDLED ultimately calls for both governments and individuals to be more vigilant, and to reeducate ourselves about the joys of food and cooking.
About the Author:
Bee Wilson is the author of The Hive: The Story of the Honeybee and Us. She writes a weekly food column for London’s Sunday Telegraph and is a former food critic for the New Statesman. She has been named Food Journalist of the Year by the Guild of Food Writers and Food Writer of the Year by BBC Radio 4.
SWINDLED
The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Bee Wilson
Cloth | ISBN: 978-0-691-13820-6 | $26.95 / £15.95
400 pp. | 6 x 9 | 53 halftones.
Pub date: October 15, 2008
“An entertaining history of food adulteration, rather than a the-sky-is-falling warning.”
—Whitney Hallberg, ForeWord Magazine
“Food writer Bee Wilson brings a feisty, learned hand to this history of food swindles while coaxing dark comedy from a greed so biblically powerful it could kill.”
—Peter Lewis, Barnes and Noble Review
“[Wilson] wants to shake us awake, to make us look afresh at the food we eat. She does so triumphantly. . . It is her considered and often humorous approach that makes this book so successful—and so alarming.”
—Clare Clark, Times (London)
In a world where we are wary of fraud through the mail, phone, and internet, many of us wouldn’t think to look in our refrigerators. But according to Bee Wilson, that’s exactly where we should look. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, SWINDLED: The Dark History of Food Fraud, From Poisoned Candy to Counterfeit Coffee (Cloth, ISBN: 978-0-691-13820-6, $26.95, October 15, 2008) uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways. SWINDLED gives a panoramic view of this history, from the leaded wine of the ancient Romans and drunk cows in the suburbs of nineteenth-century New York City to today’s food frauds—such as fake organics and Chinese babies being fed bogus milk powder.
Wilson, named Food Journalist of the Year by the Guild of Food Writers, pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As SWINDLED reveals, modern science has both helped and hindered food fraudsters—increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as “genuine coffee” was anything but.
Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, SWINDLED ultimately calls for both governments and individuals to be more vigilant, and to reeducate ourselves about the joys of food and cooking.
About the Author:
Bee Wilson is the author of The Hive: The Story of the Honeybee and Us. She writes a weekly food column for London’s Sunday Telegraph and is a former food critic for the New Statesman. She has been named Food Journalist of the Year by the Guild of Food Writers and Food Writer of the Year by BBC Radio 4.
SWINDLED
The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
Bee Wilson
Cloth | ISBN: 978-0-691-13820-6 | $26.95 / £15.95
400 pp. | 6 x 9 | 53 halftones.
Pub date: October 15, 2008
Vinturi
Give the gift that some of the most notable restaurants, sommeliers, and over 100 Napa Valley and Sonoma wineries are using to improve the taste of their wine. Now available this holiday season at notable stores such as Crate & Barrel, Sur La Table, Dean and Deluca, Beverages and More, Charlie Palmer restaurants & wine shops, Vino 100, WineStyles, Safeway retailers, select Four Seasons Resort, etc., Vinturi is NOW WIDELY AVAILABLE for purchase this holiday season.
The Vinturi (see high resolution images of product at www.vinturi.com/graphics) is an excellent gift and elegant accessory that allows consumers to instantly turn a single glass of wine into one that has a better bouquet, enhanced flavors; and a smoother finish. Vinturi accelerates the breathing process of wine with simplicity and convenience, allowing wine lovers to enjoy all the benefits of letting wine breathe in the short time it takes to pour a glass.
Traditionally, decanters are used to let wine air out and breathe. However, using a decanter is time consuming, cumbersome, and inconvenient and it takes about an hour or more for a wine to breath while sitting in a decanter. With Vinturi, you can instantly decant a wine right into your glass and enjoy the wine immediately instead of waiting an hour or so for traditional decanting – the perfect gift for the foodie on your list!
The Benefits
• Better bouquet: Sample the nose of the wine. You'll appreciate the subtle aeromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.
• Enhanced flavors: Take a sip. Vinturi aerated wine tastes better, richer and more expensive; more flavorful with better mouthfeel.
• Smoother finish: Vinturi aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.
How it Works
Simply hold Vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantaneously. Immediately you’ll notice a better bouquet, enhanced flavors and smoother finish.
What the Pros are Saying
Charlie Palmer, Chef and Restauranteur, says “I was immediately attracted by both the simplicity of the design and the spectacular results. Vinturi delivers on its promise of effective, quick aeration!”
“Vinturi is one of the few wine products that does exactly what it claims to do,” says Rick Patton, Tasting Room Manager at Alpha Omega Winery in Napa Valley. "It softens the wine and releases the aroma as if the wine had been decanted for over an hour. We can't keep it on the shelves. Our guests really respond to the Vinturi during our tastings and very often buy one at the end.”
Bradford Yoell, Tasting Room Manager at Blackstone Winery in Sonoma Valley explains, “We've been unable to keep them in stock. I just ordered five more cases for the Holidays!"
Vinturi is the perfect hostess gift or stocking stuffer for the foodie on your list this holiday season. Whether it be family, friends, co-workers or just about anyone on Santa’s list, each one of us can benefit and enjoy a more perfect glass of wine. The suggested retail price is $39.95. Package includes Vinturi, no-drip stand, and travel pouch.
The Vinturi (see high resolution images of product at www.vinturi.com/graphics) is an excellent gift and elegant accessory that allows consumers to instantly turn a single glass of wine into one that has a better bouquet, enhanced flavors; and a smoother finish. Vinturi accelerates the breathing process of wine with simplicity and convenience, allowing wine lovers to enjoy all the benefits of letting wine breathe in the short time it takes to pour a glass.
Traditionally, decanters are used to let wine air out and breathe. However, using a decanter is time consuming, cumbersome, and inconvenient and it takes about an hour or more for a wine to breath while sitting in a decanter. With Vinturi, you can instantly decant a wine right into your glass and enjoy the wine immediately instead of waiting an hour or so for traditional decanting – the perfect gift for the foodie on your list!
The Benefits
• Better bouquet: Sample the nose of the wine. You'll appreciate the subtle aeromatic differences and the full aroma of the wine. Vinturi allows wine to display its intended aromas.
• Enhanced flavors: Take a sip. Vinturi aerated wine tastes better, richer and more expensive; more flavorful with better mouthfeel.
• Smoother finish: Vinturi aeration is very effective at softening tannins which results in a much more pleasant finish. Any bitterness or bad aftertaste is reduced or eliminated.
How it Works
Simply hold Vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantaneously. Immediately you’ll notice a better bouquet, enhanced flavors and smoother finish.
What the Pros are Saying
Charlie Palmer, Chef and Restauranteur, says “I was immediately attracted by both the simplicity of the design and the spectacular results. Vinturi delivers on its promise of effective, quick aeration!”
“Vinturi is one of the few wine products that does exactly what it claims to do,” says Rick Patton, Tasting Room Manager at Alpha Omega Winery in Napa Valley. "It softens the wine and releases the aroma as if the wine had been decanted for over an hour. We can't keep it on the shelves. Our guests really respond to the Vinturi during our tastings and very often buy one at the end.”
Bradford Yoell, Tasting Room Manager at Blackstone Winery in Sonoma Valley explains, “We've been unable to keep them in stock. I just ordered five more cases for the Holidays!"
Vinturi is the perfect hostess gift or stocking stuffer for the foodie on your list this holiday season. Whether it be family, friends, co-workers or just about anyone on Santa’s list, each one of us can benefit and enjoy a more perfect glass of wine. The suggested retail price is $39.95. Package includes Vinturi, no-drip stand, and travel pouch.
Introducing U: Healthy Hydration
We wanted a drink for our active lives. that goes with us. with less waste. a way to hydrate naturally and put back a little of what life takes out. something light, low calorie and delicious with vitamins + electrolytes. so we made it. and we called it 'U'
U is our new favorite all day, every day drink. U allows us to make healthy choices in hydration that are not only good for us, but for our planet too. Containing no artificial anythings, U is a a simple, healthy way to hydrate - with essential electrolytes to refresh our bodies and minds, enhanced with vitamins to replenish (20-30% RDA) and very low calories (7 to be precise).
'U' is our all day, every day solution for on-the-go hydration. each little, recyclable tube makes 16 drinks and means natural hydration is as close as wherever you fill a glass or water bottle.
Available in three flavors: Goji Berry Green Tea, Lemon Chai and Tangerine Ginger
U is our new favorite all day, every day drink. U allows us to make healthy choices in hydration that are not only good for us, but for our planet too. Containing no artificial anythings, U is a a simple, healthy way to hydrate - with essential electrolytes to refresh our bodies and minds, enhanced with vitamins to replenish (20-30% RDA) and very low calories (7 to be precise).
'U' is our all day, every day solution for on-the-go hydration. each little, recyclable tube makes 16 drinks and means natural hydration is as close as wherever you fill a glass or water bottle.
Available in three flavors: Goji Berry Green Tea, Lemon Chai and Tangerine Ginger
The Wall Street Journal Announces New Wine Service
The Wall Street Journal today announced WSJwine (www.wsjwine.com), a new service offered to its readers and other wine lovers. WSJwine offers access to quality wines of outstanding value through a direct-to-home wine service.
WSJwine will offer wine from all over the world through a dedicated website, toll free number or standard mail. Customers will have the option to purchase individual bottles, full cases or receive ongoing shipments of mixed cases delivered to their homes or businesses. The range will include quality everyday wines to fine and rare specials, and will build over time. Many are from smaller production wineries, not readily available in stores. The combination of quality wine, excellent value and high levels of service will deliver a unique wine experience to meet the discerning tastes of the Journal reader.
“We established WSJwine to offer something truly distinct and valuable to our subscribers,” said Paul Bascobert, chief marketing officer, Dow Jones & Company. “We know from extensive research that many of our subscribers enjoy good wine and also have an interest in learning more about wine. WSJwine was designed to offer great wine values and tap the natural curiosity of our readers.”
The Journal has partnered with Direct Wines—one of the world’s leading direct-to-home wine merchants—to source and manage this service on behalf of WSJwine. Direct Wines has 40 years experience in sourcing quality wines and delivering service to the standards Journal readers are accustomed to. Direct Wines currently sources from 20 different countries.
“We want to highlight passionate winemakers who are entrepreneurs in their own right,” says Adrian Bentham, cellar director, WSJwine. “We want to offer their wines and tell their stories. We know wine lovers are keen to know more about the people and the places behind their wines. There are so many great wines and wineries all over the world. Our mission is to help those who appreciate good wines to discover some of the best.”
Fundamental to WSJwine is exceptional customer service and support. Wine buyers can call a toll free number for individual, knowledgeable advice on wine selection and food pairings. Delivery is direct to the door via licensed retailers in compliance with each state’s established legal procedures. If for any reason a wine fails to satisfy, the customer will receive a full refund. Currently, WSJwine is available in 33 states in the U.S.
To buy, or learn more about WSJwine, please go to www.wsjwine.com or call 1-877-WSJ-WINE.
WSJwine will offer wine from all over the world through a dedicated website, toll free number or standard mail. Customers will have the option to purchase individual bottles, full cases or receive ongoing shipments of mixed cases delivered to their homes or businesses. The range will include quality everyday wines to fine and rare specials, and will build over time. Many are from smaller production wineries, not readily available in stores. The combination of quality wine, excellent value and high levels of service will deliver a unique wine experience to meet the discerning tastes of the Journal reader.
“We established WSJwine to offer something truly distinct and valuable to our subscribers,” said Paul Bascobert, chief marketing officer, Dow Jones & Company. “We know from extensive research that many of our subscribers enjoy good wine and also have an interest in learning more about wine. WSJwine was designed to offer great wine values and tap the natural curiosity of our readers.”
The Journal has partnered with Direct Wines—one of the world’s leading direct-to-home wine merchants—to source and manage this service on behalf of WSJwine. Direct Wines has 40 years experience in sourcing quality wines and delivering service to the standards Journal readers are accustomed to. Direct Wines currently sources from 20 different countries.
“We want to highlight passionate winemakers who are entrepreneurs in their own right,” says Adrian Bentham, cellar director, WSJwine. “We want to offer their wines and tell their stories. We know wine lovers are keen to know more about the people and the places behind their wines. There are so many great wines and wineries all over the world. Our mission is to help those who appreciate good wines to discover some of the best.”
Fundamental to WSJwine is exceptional customer service and support. Wine buyers can call a toll free number for individual, knowledgeable advice on wine selection and food pairings. Delivery is direct to the door via licensed retailers in compliance with each state’s established legal procedures. If for any reason a wine fails to satisfy, the customer will receive a full refund. Currently, WSJwine is available in 33 states in the U.S.
To buy, or learn more about WSJwine, please go to www.wsjwine.com or call 1-877-WSJ-WINE.
Culinary Institute of America Cookbook
Preparing a simple dish of field greens or a tender omelet filled with fresh vegetables seems easy but can raise many questions in cooks’ minds. Attempting your first rich braise of lamb shanks may appear overwhelming initially, but is easier than you think. Now, answers can be found to almost any culinary question with the newest cookbook from the world’s premier culinary college. The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books; September 2008; $39.95/hardcover; ISBN-13: 978-0-86730-931-7)is filled with invaluable information for cooks everywhere.
This beautiful book is more than just a compendium of the CIA’s favorite recipes. With an array of illustrated techniques, food aficionados--from beginners to master chefs--will learn to cook the way professional chefs do, whether it’s mastering the finer points of a perfect creamy risotto, learning to build the right coal fire, finding the perfect cooking method for a favorite cut of meat, cooking times for various grains and legumes, or grilling times for everything from beef to bananas.
“Our goal is to create high-quality cookbooks from respected and authoritative sources,” says David Kamen, chef and instructor at The Culinary Institute of America. “This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years.”
Whatever the mood or occasion, The Culinary Institute of America Cookbook has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts. Recipes include:
§ Lobster and Prosciutto Crostini
§ Traditional Cobb Salad
§ Cheddar Cheese Soup
§ Smoked Trout with Apple-Horseradish Cream
§ Fettuccini with Corn, Squash, Chiles, Crème Fraîche, and Cilantro
§ Potato Salad with Tuna, Olives, and Red Peppers
§ Bolivian Beef Stew
§ Moroccan Lemon Chicken with Spicy Mango Chutney
§ Chicken with Almonds and Chickpeas
§ Clafouti
§ Bananas Foster Tartlets
§ Molten Chocolate Cake
The chef instructors have also included a chapter called Prior to Cooking which provides detailed information on:
▪ how to prep each recipe
▪ time-saving tips
▪ what to shop for
▪ how to freeze ingredients and extra portions
▪ basic and ethnic pantry items
▪ storing fresh and refrigerated goods
▪ marinades, oils and dressings
▪ the right utensils, pots, and pans to use
And, The Culinary Institute of America Cookbook is sure to be useful this holiday season, with seasonal beverage favorites like Eggnog and Hot Mulled Cider, as well as recipes for Cardamom-Spiced Coffee, Ginger Lemonade, Kir Royale, and Hot Chocolate. There is even information on the correct way to pour Champagne and other sparkling beverages by priming the glass and then making a second pour.
Whether it’s shopping for fresh produces, planning a Sunday brunch, or adding some gourmet glamour to weekday dinners, The Culinary Institute of America CookbooK has it all.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
Recipes from the book
__________________________________________________
Ham Bone and Collard Greens Soup
This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally a means of getting the most meal mileage from a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket), so you don't have to purchase and eat a whole ham to make the soup. If you do happen to have a meaty ham bone, though, by all means use it instead of the ham hock. Ham hocks can be quite salty, so use salt-free homemade broth or a reduced-sodium canned variety to make this soup.
Makes 8 servings
1 smoked ham hock
12 cups chicken broth (page 63)
1-1/4 pound collard greens
1 tablespoon vegetable oil
1/4 cup minced salt pork
1-1/4 cups minced onion
1/2 cup minced celery
1/2 cup all-purpose flour
Sachet
5 to 6 black peppercorns, 4 parsley stems, and 1 fresh thyme sprig or 1/2 teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch.
1/2 cup heavy cream
4 teaspoons malt vinegar, or as needed
Tabasco sauce as needed
Place the ham hock and broth in a pot large enough to accommodate both. Bring to a simmer and cook, partially covered, for 1-1/2 hours. Remove the ham hock from the broth and allow both to cool slightly.
Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside.
Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes. Add the onion and celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the flour and cook, stirring frequently, for 5 minutes. Gradually add the broth, whisking constantly to work out any lumps of flour, and bring to a simmer. Add the collard greens, ham hock, and sachet; simmer for 1 hour.
Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and discard. Dice the lean meat, and return it to the soup.
Add the cream and season to taste with the vinegar and Tabasco. Serve in heated bowls.
Catalan Beef Stew with Orange Peel and Black Olives
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant goers. This typical dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
Makes 4 Servings
1 tablespoon olive oil
5 slices bacon, thick cut, diced
2 pounds boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tablespoons orange peel, julienne
2 bay leaves
2 teaspoons minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
Heat the oil in a casserole or Dutch oven over medium-high heat until it shimmers. Add the bacon and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon, letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1-1/2 hours. Serve in heated bowls.
Note
To be sure that this dish is as moist and succulent as possible, use this tip: Cut a piece of cooking parchment that will fit snugly inside your casserole or Dutch oven. Once the stew is simmering very slowly, carefully push the paper down onto the surface of the stew to keep the meat completely submerged. Professional chefs refer to this paper lid as a cartouche.
Tiramisu
In Italian, tiramisu literally means "pick me up." After one bite of the espresso-and-Kahlua-soaked ladyfingers, creamy mascarpone cheese, and grated chocolate, you will understand why this dessert is a classic. For a contemporary twist on the original, make the tiramisu in individual glasses.
1 egg
6 egg yolks
1-1/2 cups sugar
1 teaspoon vanilla extract
3-1/4 cups mascarpone cheese
3 egg whites
1 cup espresso
1/2 cup Kahlua
48 ladyfingers
1/4 cup cocoa powder
2 tablespoons powdered sugar
Whip the egg, egg yolks, 1 cup of the sugar, and the vanilla together in a large stainless steel bowl over simmering water for about 3 to 4 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.
Transfer the egg and sugar mixture to the bowl of an electric mixer and beat on high speed until the mixture has cooled to room temperature, about 8 to 10 minutes. Add the mascarpone and blend on low speed until very smooth, about 2 to 3 minutes. Scrape the sides and bottom of the bowl to blend evenly.
Beat the egg whites with the remaining sugar in a clean bowl to medium-stiff peaks, about 5 to 6 minutes. Fold the beaten egg whites into the mascarpone mixture in two additions. Refrigerate until needed.
Combine the espresso and Kahlua to make a syrup. Place a layer of ladyfingers in a 2-1/2 quart bowl. Moisten the ladyfingers well with the syrup and dust evenly with cocoa powder. Top with a 1 inch thick layer of the mascarpone fillings. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.
Dust the entire surface of the cake with cocoa powder and powdered sugar. Chill thoroughly before serving.
Recipes from The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books, September 2008, $39.95/hardcover)
This beautiful book is more than just a compendium of the CIA’s favorite recipes. With an array of illustrated techniques, food aficionados--from beginners to master chefs--will learn to cook the way professional chefs do, whether it’s mastering the finer points of a perfect creamy risotto, learning to build the right coal fire, finding the perfect cooking method for a favorite cut of meat, cooking times for various grains and legumes, or grilling times for everything from beef to bananas.
“Our goal is to create high-quality cookbooks from respected and authoritative sources,” says David Kamen, chef and instructor at The Culinary Institute of America. “This book contains the expertise of the many chefs and instructors who have contributed their talents and creativity to the CIA for the past 60 years.”
Whatever the mood or occasion, The Culinary Institute of America Cookbook has a wide array of recipes to choose from. Chapters cover everything from Beverages and Snacks, Appetizers and Salads, Broths and Soups, Pastas, Casseroles, and Light Fare to Main Dishes, Vegetables and Side Dishes, Egg Dishes and Griddle Cakes, and Baked Goods and Desserts. Recipes include:
§ Lobster and Prosciutto Crostini
§ Traditional Cobb Salad
§ Cheddar Cheese Soup
§ Smoked Trout with Apple-Horseradish Cream
§ Fettuccini with Corn, Squash, Chiles, Crème Fraîche, and Cilantro
§ Potato Salad with Tuna, Olives, and Red Peppers
§ Bolivian Beef Stew
§ Moroccan Lemon Chicken with Spicy Mango Chutney
§ Chicken with Almonds and Chickpeas
§ Clafouti
§ Bananas Foster Tartlets
§ Molten Chocolate Cake
The chef instructors have also included a chapter called Prior to Cooking which provides detailed information on:
▪ how to prep each recipe
▪ time-saving tips
▪ what to shop for
▪ how to freeze ingredients and extra portions
▪ basic and ethnic pantry items
▪ storing fresh and refrigerated goods
▪ marinades, oils and dressings
▪ the right utensils, pots, and pans to use
And, The Culinary Institute of America Cookbook is sure to be useful this holiday season, with seasonal beverage favorites like Eggnog and Hot Mulled Cider, as well as recipes for Cardamom-Spiced Coffee, Ginger Lemonade, Kir Royale, and Hot Chocolate. There is even information on the correct way to pour Champagne and other sparkling beverages by priming the glass and then making a second pour.
Whether it’s shopping for fresh produces, planning a Sunday brunch, or adding some gourmet glamour to weekday dinners, The Culinary Institute of America CookbooK has it all.
ABOUT THE CULINARY INSTITUTE OF AMERICA
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.
Recipes from the book
__________________________________________________
Ham Bone and Collard Greens Soup
This hearty Southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally a means of getting the most meal mileage from a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket), so you don't have to purchase and eat a whole ham to make the soup. If you do happen to have a meaty ham bone, though, by all means use it instead of the ham hock. Ham hocks can be quite salty, so use salt-free homemade broth or a reduced-sodium canned variety to make this soup.
Makes 8 servings
1 smoked ham hock
12 cups chicken broth (page 63)
1-1/4 pound collard greens
1 tablespoon vegetable oil
1/4 cup minced salt pork
1-1/4 cups minced onion
1/2 cup minced celery
1/2 cup all-purpose flour
Sachet
5 to 6 black peppercorns, 4 parsley stems, and 1 fresh thyme sprig or 1/2 teaspoon dried thyme enclosed in a large tea ball or tied in a cheesecloth pouch.
1/2 cup heavy cream
4 teaspoons malt vinegar, or as needed
Tabasco sauce as needed
Place the ham hock and broth in a pot large enough to accommodate both. Bring to a simmer and cook, partially covered, for 1-1/2 hours. Remove the ham hock from the broth and allow both to cool slightly.
Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside.
Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes. Add the onion and celery and cook, stirring occasionally, until tender, about 5 minutes.
Add the flour and cook, stirring frequently, for 5 minutes. Gradually add the broth, whisking constantly to work out any lumps of flour, and bring to a simmer. Add the collard greens, ham hock, and sachet; simmer for 1 hour.
Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and discard. Dice the lean meat, and return it to the soup.
Add the cream and season to taste with the vinegar and Tabasco. Serve in heated bowls.
Catalan Beef Stew with Orange Peel and Black Olives
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant goers. This typical dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients. Bitter oranges are traditional, but if you don’t have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
Makes 4 Servings
1 tablespoon olive oil
5 slices bacon, thick cut, diced
2 pounds boneless beef chuck or bottom round, cut into 2-inch pieces
Salt as needed
Freshly ground black pepper as needed
2 cups chopped yellow onion
2 cups red wine
2 tablespoons orange peel, julienne
2 bay leaves
2 teaspoons minced garlic
2 parsley sprigs, minced
1 cup Spanish black olives, pitted
Heat the oil in a casserole or Dutch oven over medium-high heat until it shimmers. Add the bacon and sauté until the bacon is crisped and browned, 5 minutes. Transfer the bacon to a bowl with a slotted spoon, letting the oil drain back into the casserole.
Return the casserole to the heat and heat the oil until it shimmers. Season the beef generously with salt and pepper. Add the beef (working in batches to avoid crowding the pan) and sear on all sides until brown, about 8 minutes. Transfer the beef to the bowl with the bacon using a slotted spoon, letting the oil drain back into the casserole. Add the onion and sauté, stirring occasionally, until deeply caramelized, 25 to 30 minutes.
Return the beef and bacon to the casserole, add the red wine, orange peel, bay leaves, garlic, and parsley; bring the liquid to a boil. Immediately adjust the heat for a gentle simmer. Season the stew to taste with salt and pepper throughout cooking time. Simmer the stew, covered, until the beef is nearly tender, about 2 hours. Add the olives and continue to simmer until the beef is fork tender, 1 to 1-1/2 hours. Serve in heated bowls.
Note
To be sure that this dish is as moist and succulent as possible, use this tip: Cut a piece of cooking parchment that will fit snugly inside your casserole or Dutch oven. Once the stew is simmering very slowly, carefully push the paper down onto the surface of the stew to keep the meat completely submerged. Professional chefs refer to this paper lid as a cartouche.
Tiramisu
In Italian, tiramisu literally means "pick me up." After one bite of the espresso-and-Kahlua-soaked ladyfingers, creamy mascarpone cheese, and grated chocolate, you will understand why this dessert is a classic. For a contemporary twist on the original, make the tiramisu in individual glasses.
1 egg
6 egg yolks
1-1/2 cups sugar
1 teaspoon vanilla extract
3-1/4 cups mascarpone cheese
3 egg whites
1 cup espresso
1/2 cup Kahlua
48 ladyfingers
1/4 cup cocoa powder
2 tablespoons powdered sugar
Whip the egg, egg yolks, 1 cup of the sugar, and the vanilla together in a large stainless steel bowl over simmering water for about 3 to 4 minutes, or until the volume nearly doubles and the mixture becomes a light lemon yellow.
Transfer the egg and sugar mixture to the bowl of an electric mixer and beat on high speed until the mixture has cooled to room temperature, about 8 to 10 minutes. Add the mascarpone and blend on low speed until very smooth, about 2 to 3 minutes. Scrape the sides and bottom of the bowl to blend evenly.
Beat the egg whites with the remaining sugar in a clean bowl to medium-stiff peaks, about 5 to 6 minutes. Fold the beaten egg whites into the mascarpone mixture in two additions. Refrigerate until needed.
Combine the espresso and Kahlua to make a syrup. Place a layer of ladyfingers in a 2-1/2 quart bowl. Moisten the ladyfingers well with the syrup and dust evenly with cocoa powder. Top with a 1 inch thick layer of the mascarpone fillings. Repeat layering in this sequence until the bowl is full, ending with a layer of filling.
Dust the entire surface of the cake with cocoa powder and powdered sugar. Chill thoroughly before serving.
Recipes from The Culinary Institute of America Cookbook: Over 375 of Our Favorite Recipes for the Home Chef, Along with Tips and Preparation Techniques from the Classrooms of the World’s Premier Culinary College (Lebhar-Friedman Books, September 2008, $39.95/hardcover)
Kosherfest New Products Competition & Kosher Cooking Class to be at Career Academy of NY
The Career Academy of New York (www.careeracademyny.edu), an ethnically diverse student population of soon-to-be chefs, will be the focus for the kosher food industry October 28th. The occasion will be the annual Kosherfest New Products Competition which this year will be preceded by the school’s first kosher cooking course.
The New Products Competition takes place a few weeks in advance of Kosherfest, the largest annual kosher food and beverage trade show, being held Nov 11-12, 2008 at the Meadowlands Exposition Center in Secaucus, NJ (www.kosherfest.com). The competition selects the best new kosher products from among more than 15 categories, from best new kosher snack food to best new Passover food product. An independent panel of kosher chefs, restaurateurs, buyers and cookbook authors as well as other industry experts comprise the panel of judges who choose the final winners.
For the first time students of the Career Academy of New York (located at 14th Street in Manhattan) will learn about kosher cooking, taught by New York cookbook author, caterer and chef Levana Kirschenbaum. The course is hosted by Kosherfest in honor of its 20th anniversary.
According to Menachem Lubinsky, co-producer of Kosherfest and show founder, “The trend in kosher foods that we’ll see are new and improved products in almost every category, with a major focus on health (i.e. gluten-free, sugar-free, & fat-free). Many of these products will be to enhance meals, everything ranging from new flavors to new gourmet applications of existing products.”
“We are delighted to welcome Kosherfest to the Career Academy of New York. As students living and working in New York City, learning about kosher food and kosher cooking is of great benefit to the overall experience of our students,” says Christopher Burgos, Chair of Culinary Arts, Career Academy of New York.
“The Academy offers a fresh venue for our Kosherfest New Products Competition. Students will help prepare and serve hundreds of new kosher food items from more than 15 categories to our judges, and we look forward to continuing our relationship with them, “ says Bill Springer, VP Diversified Business Communications and Kosherfest Show Director.
Tuesday, Oct 28 Schedule at Career Academy
· 10:00 am - 11:00 AM- Kosher Cooking Course taught by Levana Kirschenbaum
· 11:30am -3:30 PM - Judging of New Kosher Products Competition
The Career Academy of New York is located at 154 West 14th Street, NYC, NY.
Kosherfest 2008 hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show and a prominent figure in the Orthodox Jewish Community.
The New Products Competition takes place a few weeks in advance of Kosherfest, the largest annual kosher food and beverage trade show, being held Nov 11-12, 2008 at the Meadowlands Exposition Center in Secaucus, NJ (www.kosherfest.com). The competition selects the best new kosher products from among more than 15 categories, from best new kosher snack food to best new Passover food product. An independent panel of kosher chefs, restaurateurs, buyers and cookbook authors as well as other industry experts comprise the panel of judges who choose the final winners.
For the first time students of the Career Academy of New York (located at 14th Street in Manhattan) will learn about kosher cooking, taught by New York cookbook author, caterer and chef Levana Kirschenbaum. The course is hosted by Kosherfest in honor of its 20th anniversary.
According to Menachem Lubinsky, co-producer of Kosherfest and show founder, “The trend in kosher foods that we’ll see are new and improved products in almost every category, with a major focus on health (i.e. gluten-free, sugar-free, & fat-free). Many of these products will be to enhance meals, everything ranging from new flavors to new gourmet applications of existing products.”
“We are delighted to welcome Kosherfest to the Career Academy of New York. As students living and working in New York City, learning about kosher food and kosher cooking is of great benefit to the overall experience of our students,” says Christopher Burgos, Chair of Culinary Arts, Career Academy of New York.
“The Academy offers a fresh venue for our Kosherfest New Products Competition. Students will help prepare and serve hundreds of new kosher food items from more than 15 categories to our judges, and we look forward to continuing our relationship with them, “ says Bill Springer, VP Diversified Business Communications and Kosherfest Show Director.
Tuesday, Oct 28 Schedule at Career Academy
· 10:00 am - 11:00 AM- Kosher Cooking Course taught by Levana Kirschenbaum
· 11:30am -3:30 PM - Judging of New Kosher Products Competition
The Career Academy of New York is located at 154 West 14th Street, NYC, NY.
Kosherfest 2008 hopes to attract more than 6,000 professional attendees and more than 350 exhibitors from all over the world. For information visit www.kosherfest.com or contact Vianna DiGristina at vdigristina@divcom.com.
Kosherfest is co-produced by Diversified Business Communications of Portland, ME (www.divbusiness.com) and Menachem Lubinsky, president and CEO of LUBICOM (www.lubicom.com).
Diversified Business Communications (DBC) specializes in producing international trade events in the food and beverage industry, and brings more than 40 years experience to buyers and sellers together. DBC’s food industry expositions include four internationally recognized seafood shows, the New England Foodservice & Lodging Expo in Boston, All Things Organic in Chicago, three Fine Food and Hospitality shows in Australia, Expo Comida Latina, All Asia Food and Kosherfest.
Menachem Lubinsky is the chairman & CEO of LUBICOM Marketing Consulting, a strategic marketing firm that also markets kosher foods. He is the founder of Kosherfest, the world's largest international kosher food trade show and a prominent figure in the Orthodox Jewish Community.
Friday, September 12, 2008
"Satiety" Smoothies
The Science of Satiety™ (rhymes with society) is the newest dietician recommended strategy for healthy snacking between meals. Recent studies have shown foods rich in fiber and protein do more than help with digestion and provide fuel for muscles – they prolong the release of CCK – the hormone that tells your brain you feel full (satiated).
Packing 5 grams of fiber and 5 grams of protein in just 90 calories, LightFull Foods’ Satiety Smoothies offer a greater sense of fullness (or “satiety”) per calorie than any other snack on the market – even ones on the produce aisle. Each 8½ oz smoothie offers 5 times the fiber and protein of an apple!
Available in five delicious flavors - Mango Oasis, Strawberry Bliss, Chocolate Satisfaction, Café Latte and Peach Cream - these 100% natural rich and creamy smoothies are sweetened with an all natural low glycemic sweetener blend, are gluten free and contain no artificial ingredients of any kind. They also provide a rich source of calcium and inulin, a prebiotic fiber that feeds your good gut bugs (probiotics) that bolster immunity and increase nutrient absorption.
“With 100-calorie portioned snack foods flooding supermarkets, it's important to note most are filled with artificial ingredients and sweeteners offering little in the way of nutrition, not to mention protein and fiber that can make you feel satisfied,” says nutritionist Sophie Pachella, founder of Eatstrong, a New York City-based performance nutrition practice. “For only 90 calories, LightFull Satiety Smoothies offer exceptional nutrition while giving your diet a fighting chance by making you feel full longer.”
About LightFull Foods, Inc.
Based in San Francisco, California, LightFull Foods is the first company to develop products based on The Science of Satiety™ - a dietitian-recommended strategy for eating foods that create a sensation of fullness. Co-founded by Lynn Yako Graham, LightFull Foods Satiety Smoothies are an all-natural, 90-calorie snacks packed fiber and protein, sweetened naturally and uniformly delicious. For more information about LightFull Foods, please visit www.LightFullFoods.com.
Packing 5 grams of fiber and 5 grams of protein in just 90 calories, LightFull Foods’ Satiety Smoothies offer a greater sense of fullness (or “satiety”) per calorie than any other snack on the market – even ones on the produce aisle. Each 8½ oz smoothie offers 5 times the fiber and protein of an apple!
Available in five delicious flavors - Mango Oasis, Strawberry Bliss, Chocolate Satisfaction, Café Latte and Peach Cream - these 100% natural rich and creamy smoothies are sweetened with an all natural low glycemic sweetener blend, are gluten free and contain no artificial ingredients of any kind. They also provide a rich source of calcium and inulin, a prebiotic fiber that feeds your good gut bugs (probiotics) that bolster immunity and increase nutrient absorption.
“With 100-calorie portioned snack foods flooding supermarkets, it's important to note most are filled with artificial ingredients and sweeteners offering little in the way of nutrition, not to mention protein and fiber that can make you feel satisfied,” says nutritionist Sophie Pachella, founder of Eatstrong, a New York City-based performance nutrition practice. “For only 90 calories, LightFull Satiety Smoothies offer exceptional nutrition while giving your diet a fighting chance by making you feel full longer.”
About LightFull Foods, Inc.
Based in San Francisco, California, LightFull Foods is the first company to develop products based on The Science of Satiety™ - a dietitian-recommended strategy for eating foods that create a sensation of fullness. Co-founded by Lynn Yako Graham, LightFull Foods Satiety Smoothies are an all-natural, 90-calorie snacks packed fiber and protein, sweetened naturally and uniformly delicious. For more information about LightFull Foods, please visit www.LightFullFoods.com.
MORE cupcake boutique opens in Chicago
Cupcake lovers have long awaited the opening of MORE, a specialty retail cupcake boutique and wholesaler, which opens its doors today, September 12, at One East Delaware Place. MORE is the upscale creation of charming, energetic owner Patty Rothman, who has teamed up with culinary leaders, consultants Gale Gand and Henry Adaniya. Gand, winner of the James Beard Foundation Outstanding Pastry Chef award, designed some of the recipes for the unique, extra moist cupcakes, while Adaniya developed the business concept of MORE.
"We wanted to create a business that was upbeat and fun, and what could be more fun than cupcakes?" says Rothman. "Not only are they delicious, but they are also small enough to fit in one hand, so we can all indulge in cupcakes and not feel so guilty."
Rothman, a successful entrepreneur and business woman, credits her number one role, as mom, for the inspiration behind MORE. After years of making cupcakes for her five children, who range from ages five to 16, she began to see greater possibilities. With the support of her close friends in the culinary world, she made the decision to open the all-cupcake boutique.
MORE offers a rotating collection of more than 50 varieties of rich, flavorful cupcakes. The collection is noteworthy for its unique savory flavors in addition to its wide variety of sweet recipes and classic favorites. The cupcake menu changes often, and includes special holiday and seasonal flavors.
Offering an extensive list of both sweet and savory flavors, MORE aims to please a broad array of customers. Rothman and her team have worked to develop all elements of their cupcakes, so as to accommodate different palates. The cupcakes showcase a combination of bold and subtle flavors, with twists such as Ganache filled chocolate, Passionfruit Poppyseed, Pink Grapefruit, and Creme Brulée. Savory flavors include Bacon, Lettuce and Tomato; Fig, Blue Cheese and Port, and a Madras Curry cupcake, which is layered with mixed berry jam, slathered with goat cheese and yogurt frosting and then garnished with puffed wild rice. Traditional flavors such as chocolate, white, yellow, red velvet, carrot and lemon are also among the 50 varieties.
"There are two types of people: frosting people, and cake people," according to Rothman. "We've customized the frostings to complement each cake flavor, so that both types of people are satisfied."
Joining the stellar MORE team is Executive Pastry Chef Todd Maturatai, who creates unique cupcake combinations of his own. After graduating from Kendall College, Maturatai took an internship opportunity at the esteemed Trotter's To Go. The young chef credits the eight months he spent there in shaping his skill in the culinary arts. Maturatai comes to MORE after a five month stint as Executive Pastry Chef at Powerhouse Restaurant and Bar. With a philosophy that cupcakes are more than what meets the eye, Maturatai is enthusiastic about tackling the more challenging savory combinations.
"In regards to developing savory recipes, I've worked to put my thoughts into an entirely different perspective," says Maturatai. "My creative approach is to look at everyday items and apply them to the cupcakes I create."
Showcasing this creative way of baking, Maturatai found himself dining at fine restaurants, looking at diverse ingredients for inspiration. MORE's Caramelized Onion cupcake, which features an olive oil buttermilk cake, topped with caramelized onion frosting and candied pine nuts, is evidence this practice works.
During the planning process, with so many wonderful cupcake creations in the works, Rothman's focus turned to store's location and design. MORE found a home in Chicago's Gold Coast neighborhood, a perfect fit for the chic cupcake boutique. Rothman's vision was to transform the retail space so as to evoke the essence of a cupcake.
The store was designed by 2008 AIA Chicago Firm of the Year, David Woodhouse Architects, LLC. It is a warm and comfortable feast of the senses. Customers are immediately greeted by a glass wall filled with suspended cupcakes. The ambience is inviting with rich textures and colors, and offers, in essence, material abstractions of the ingredients like butter cream and chocolate. The store's unique backlighting illuminates the walls, to give the illusion of frosting throughout.
Rothman expects many customers to buy cupcakes by the dozen, with a good portion of MORE's business coming from special orders for cupcakes at private events-weddings, birthdays, bar mitzvahs and so on. Special signature packaging is available for gift giving. As a wholesaler, MORE also supplies restaurants, hotels and corporate clients.
It's no secret that cupcakes are the nation's hottest trend. With the huge success of Magnolia in New York and Sprinkles in Los Angeles, Rothman and her culinary team are confident MORE will have the same type of impact on Chicago.
"New York has Magnolia, but we're bringing MORE to Chicago, in every sense of the word," states Maturatai.
MORE, located at One East Delaware Place at the intersection of State Street and Delaware in Chicago, is open 8 a.m. to 8 p.m., Monday through Sunday. For more information, contact MORE at (312) 951-0001 or send an e-mail to info@morecupcakes.com. Please visit www.morecupcakes.com.
"We wanted to create a business that was upbeat and fun, and what could be more fun than cupcakes?" says Rothman. "Not only are they delicious, but they are also small enough to fit in one hand, so we can all indulge in cupcakes and not feel so guilty."
Rothman, a successful entrepreneur and business woman, credits her number one role, as mom, for the inspiration behind MORE. After years of making cupcakes for her five children, who range from ages five to 16, she began to see greater possibilities. With the support of her close friends in the culinary world, she made the decision to open the all-cupcake boutique.
MORE offers a rotating collection of more than 50 varieties of rich, flavorful cupcakes. The collection is noteworthy for its unique savory flavors in addition to its wide variety of sweet recipes and classic favorites. The cupcake menu changes often, and includes special holiday and seasonal flavors.
Offering an extensive list of both sweet and savory flavors, MORE aims to please a broad array of customers. Rothman and her team have worked to develop all elements of their cupcakes, so as to accommodate different palates. The cupcakes showcase a combination of bold and subtle flavors, with twists such as Ganache filled chocolate, Passionfruit Poppyseed, Pink Grapefruit, and Creme Brulée. Savory flavors include Bacon, Lettuce and Tomato; Fig, Blue Cheese and Port, and a Madras Curry cupcake, which is layered with mixed berry jam, slathered with goat cheese and yogurt frosting and then garnished with puffed wild rice. Traditional flavors such as chocolate, white, yellow, red velvet, carrot and lemon are also among the 50 varieties.
"There are two types of people: frosting people, and cake people," according to Rothman. "We've customized the frostings to complement each cake flavor, so that both types of people are satisfied."
Joining the stellar MORE team is Executive Pastry Chef Todd Maturatai, who creates unique cupcake combinations of his own. After graduating from Kendall College, Maturatai took an internship opportunity at the esteemed Trotter's To Go. The young chef credits the eight months he spent there in shaping his skill in the culinary arts. Maturatai comes to MORE after a five month stint as Executive Pastry Chef at Powerhouse Restaurant and Bar. With a philosophy that cupcakes are more than what meets the eye, Maturatai is enthusiastic about tackling the more challenging savory combinations.
"In regards to developing savory recipes, I've worked to put my thoughts into an entirely different perspective," says Maturatai. "My creative approach is to look at everyday items and apply them to the cupcakes I create."
Showcasing this creative way of baking, Maturatai found himself dining at fine restaurants, looking at diverse ingredients for inspiration. MORE's Caramelized Onion cupcake, which features an olive oil buttermilk cake, topped with caramelized onion frosting and candied pine nuts, is evidence this practice works.
During the planning process, with so many wonderful cupcake creations in the works, Rothman's focus turned to store's location and design. MORE found a home in Chicago's Gold Coast neighborhood, a perfect fit for the chic cupcake boutique. Rothman's vision was to transform the retail space so as to evoke the essence of a cupcake.
The store was designed by 2008 AIA Chicago Firm of the Year, David Woodhouse Architects, LLC. It is a warm and comfortable feast of the senses. Customers are immediately greeted by a glass wall filled with suspended cupcakes. The ambience is inviting with rich textures and colors, and offers, in essence, material abstractions of the ingredients like butter cream and chocolate. The store's unique backlighting illuminates the walls, to give the illusion of frosting throughout.
Rothman expects many customers to buy cupcakes by the dozen, with a good portion of MORE's business coming from special orders for cupcakes at private events-weddings, birthdays, bar mitzvahs and so on. Special signature packaging is available for gift giving. As a wholesaler, MORE also supplies restaurants, hotels and corporate clients.
It's no secret that cupcakes are the nation's hottest trend. With the huge success of Magnolia in New York and Sprinkles in Los Angeles, Rothman and her culinary team are confident MORE will have the same type of impact on Chicago.
"New York has Magnolia, but we're bringing MORE to Chicago, in every sense of the word," states Maturatai.
MORE, located at One East Delaware Place at the intersection of State Street and Delaware in Chicago, is open 8 a.m. to 8 p.m., Monday through Sunday. For more information, contact MORE at (312) 951-0001 or send an e-mail to info@morecupcakes.com. Please visit www.morecupcakes.com.
Thursday, September 11, 2008
Parents Can Now Ask Schools to Serve Soymilk
As students head back to school, parents gain flexibility in what their children receive in school lunch lines. The United States Department of Agriculture (USDA) announced parents or legal guardians may request, in writing, soymilk as an alternative to cow’s milk for children receiving National School Lunch and Breakfast Program meals. This change caters to the growing diversity of participants in the School Nutrition Programs and allows children with lactose intolerance, dairy allergies or cultural diet restrictions to have an alternative source of calcium at school mealtime.
Just like cow’s milk, fortified soymilk helps build strong bones with calcium and vitamin D and contains vitamin A, iron and heart healthy soy protein. Fortified soymilk is also cholesterol-free and contains lower amounts of saturated fat and fewer calories than milk—making it a very healthy option for children. Parents wishing to substitute soymilk for dairy milk should contact their child’s school food service program. An increasing number of children have milk allergies, lactose intolerance, or religious/cultural food practices that prohibit milk consumption. Fortified soymilk provides these children with critical nutrients required for growth and development. Recognizing the need for alternative calcium sources and low-calorie nutrient sources, USDA has included fortified soymilk in food supplement programs such as the Women, Infant, and Children Supplemental Food Packages and now the National School Lunch and Breakfast Program. The USDA Food Pyramid for Young Children also identifies soymilk as an alternative to dairy milk. The Institute of Medicine report, Nutrition Standards for Foods in Schools, recommends fortified soymilk be offered as a source of calcium for school children of all ages.
“We are delighted parents can now ask schools to serve nutritious fortified soymilk to supply calcium and essential nutrients to growing children,” said Ted Nordquist, SANA president. “This change by USDA brings us a step closer to ensuring our nutrition programs allow flexibility and better serve all Americans.”
A variety of tasty, child-friendly soyfoods, such as soy nut butter, soy yogurts and soy-based burgers and nuggets, provide essential nutrients during growth and development. Soy products also reduce the saturated fat and cholesterol content in popular children’s foods such as hamburgers and pizza. To locate soyfoods, visit http://www.soyfoods.org/locate/soy-retailers-list. For more information, visit www.soyfoods.org.
Just like cow’s milk, fortified soymilk helps build strong bones with calcium and vitamin D and contains vitamin A, iron and heart healthy soy protein. Fortified soymilk is also cholesterol-free and contains lower amounts of saturated fat and fewer calories than milk—making it a very healthy option for children. Parents wishing to substitute soymilk for dairy milk should contact their child’s school food service program. An increasing number of children have milk allergies, lactose intolerance, or religious/cultural food practices that prohibit milk consumption. Fortified soymilk provides these children with critical nutrients required for growth and development. Recognizing the need for alternative calcium sources and low-calorie nutrient sources, USDA has included fortified soymilk in food supplement programs such as the Women, Infant, and Children Supplemental Food Packages and now the National School Lunch and Breakfast Program. The USDA Food Pyramid for Young Children also identifies soymilk as an alternative to dairy milk. The Institute of Medicine report, Nutrition Standards for Foods in Schools, recommends fortified soymilk be offered as a source of calcium for school children of all ages.
“We are delighted parents can now ask schools to serve nutritious fortified soymilk to supply calcium and essential nutrients to growing children,” said Ted Nordquist, SANA president. “This change by USDA brings us a step closer to ensuring our nutrition programs allow flexibility and better serve all Americans.”
A variety of tasty, child-friendly soyfoods, such as soy nut butter, soy yogurts and soy-based burgers and nuggets, provide essential nutrients during growth and development. Soy products also reduce the saturated fat and cholesterol content in popular children’s foods such as hamburgers and pizza. To locate soyfoods, visit http://www.soyfoods.org/locate/soy-retailers-list. For more information, visit www.soyfoods.org.
Best Regional Foods Resource
More and more of us are sourcing and eating locally and regionally – from Utah artisan cheese, jam made from special Maine blueberries, crab cakes made with Maryland Blue Crabs from the Chesapeake Bay, and delicious pralines from deep in the heart of Texas. Your grocer’s palate is unfortunately not so sophisticated, making these delicious treats hard to come by…until now.
RegionalBest.com is a recently launched e-commerce site designed to be a one-stop resource for unique delicacies from across the country. Literally hundreds of foods are offered, all raised, caught or produced by local artisans, farmers, fishermen, ranchers, beekeepers, and other small specialty food companies. Behind each unique RegionalBest.com product is a merchant with a personal story:
Utah’s Beehive Cheese Company, an award-winning producer of artisan cheese, was founded by Tim Welsh and Pat Ford, who left the fast-paced world of software and real estate to seek a simpler way of life as artisan cheesemakers.
Lava Lake Ranch located just southeast of Sun Valley, Idaho produces all natural, grass-fed lamb that is raised sustainably, humanely, and without antibiotics or growth hormones.
At Massachusetts’ Barrington Coffee Roasting Company, owners Gregg Charbonneau and Barth Anderson support quality-driven producers to promote sound, responsible growing practices and economic sustainability.
“We searched, tasted, and interviewed consumers, food professionals and potential merchants to find the right foods and artisans for our site,“ explains Marsha Cade, RegionalBest.com co-founder. “Superb quality and great taste were our top criteria, plus we support sustainable and eco-friendly, farming and food production practices.”
Their exhaustive research turned up delicious results. The foods offered at RegionalBest.com span 11 different categories, from cheese and charcuterie to decadent desserts, representing some of the most sought after delicacies in the nation, many of which are sourced so locally they were previously only available at farmer’s markets.
Each RegionalBest.com order is packed with care to ensure the freshest product is delivered straight to your doorstep, easily and efficiently every time. Whether looking for a unique foodie gift, or the delicious just-for-you treat you deserve, RegionalBest.com is the perfect source.
RegionalBest.com Sample Products
Wild Alaskan Salmon Company
Sara Pozonsky and Trish Kopp, owners of Wild Alaskan Salmon Company, are second generation Alaskans, both born and raised in South Central Alaska. They are among the wild spirits who are drawn to the adventure that comes from working on the ocean. Their products include Kenai River sockeye salmon, Alaskan king salmon, and SEABEEF — a salmon hand-selected as the “beefiest” premium grade of wild sockeye salmon. Alder smoked king salmon and Alaskan wild halibut are also available.
Robbins Family Farm Olive Oils
The Robbins Family Farm in California grows their own olives and presses their own extra virgin olive oil. Each label is from a portrait painted by Patti Robbins and each bottle is hand filled by husband Robbie Robbins, and signed before shipping. Their products include award winning extra virgin olive oils and blends. Eve’s Mandarin Blend is a delicate combination of freshly harvested mandarin oranges and extra virgin olive oil. Also included is their 18 year old balsamic vinegar.
Award Winning Beehive Cheese – Gift Package
*Available exclusively on RegionalBest.com, www.regionalbest.com.
From Utah artisan cheesemaker Beehive Cheese, this package of artisan cheese features three 8 oz packages of award winning cheese and a package of the company’s new Rusks, specialty crackers. Included are:
· Barely Buzzed Coffee and Lavender Rubbed Cheese – A labor-intensive cheese that’s hand-rubbed with a blend of lavender and coffee. 1st Place, Flavored Cheddar, American Cheese Society Annual Competition 2007 and 2008.
· Promontory Cheddar – An Irish-style cheese made with fresh Jersey cow’s milk: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. 1st Place, Aged Cheddar 2008 IMPA Cheese Competition, Sun Valley Idaho.
· Promontory Cheddar: Smoked with English Walnut Shells and Apples – An Irish style cheese, cold smoked over local English Walnut Shells and sweet Utah Red Apples. 3rd Place, Open Class Smoked Cheese, American Cheese Society Annual Competition 2008.
· Beehive Rusks – These new specialty crackers are loaded with whole grains, nuts, rosemary, honey and dried Utah cherries – the perfect accompaniment for a Beehive Cheese tasting.
Flowering Tea Sampler – Gift Package
*Available exclusively on RegionalBest.com, www.regionalbest.com
From Michigan-based Great Lakes Tea and Spice Company, this tea set includes an 18-ounce balloon glass teapot, eight flowering teas, as well as a tin of honey beads, golden drops made with caney syrups and honey that are the perfect tea sweetener. Flowering teas include:
· Coral Sunset – A hand-sewn flowering tea made with top-grade silver needle (white tea leaves) together with osmanthus and a coral lily flower.
· Harvest Moon – A brilliant orange carnation released when this bundle of silver needle white tea leaves is infused.
· Swimming Marigold – A hand-sewn flowering tea made with top-grade green tea leaves, marigold flowers and infused with jasmine.
· Twin Faeries Flowering Teas – Twin chains of dancing jasmine flowers unravel above a crimson globe amaranth flower while the delicate silver needle white tea leaves unfurl and sway below these graceful and faery-like flowers.
· Venus Blossom – An alluring ring of jasmine flowers appears from a bundle of silver needle white tea leaves. Venus Blossom offers up a deep red globe amaranth flower suspended over a yellow marigold. Enjoy the jasmine infused white tea flavor.
About the Founders
Marsha Cade and Caragh Whalen are passionate foodies with an entrepreneurial spirit. Seasoned public relations professionals by trade, Marsha Cade and Caragh Whalen are united by their love for the distinctive flavors of unique regional foods. They launched RegionalBest.com to help the artisans, farmers, fishermen, ranchers, and beekeepers that champion local flavors move beyond their local farmer’s market to reach a broader audience. For more information, please log onto www.regionalbest.com.
RegionalBest.com is a recently launched e-commerce site designed to be a one-stop resource for unique delicacies from across the country. Literally hundreds of foods are offered, all raised, caught or produced by local artisans, farmers, fishermen, ranchers, beekeepers, and other small specialty food companies. Behind each unique RegionalBest.com product is a merchant with a personal story:
Utah’s Beehive Cheese Company, an award-winning producer of artisan cheese, was founded by Tim Welsh and Pat Ford, who left the fast-paced world of software and real estate to seek a simpler way of life as artisan cheesemakers.
Lava Lake Ranch located just southeast of Sun Valley, Idaho produces all natural, grass-fed lamb that is raised sustainably, humanely, and without antibiotics or growth hormones.
At Massachusetts’ Barrington Coffee Roasting Company, owners Gregg Charbonneau and Barth Anderson support quality-driven producers to promote sound, responsible growing practices and economic sustainability.
“We searched, tasted, and interviewed consumers, food professionals and potential merchants to find the right foods and artisans for our site,“ explains Marsha Cade, RegionalBest.com co-founder. “Superb quality and great taste were our top criteria, plus we support sustainable and eco-friendly, farming and food production practices.”
Their exhaustive research turned up delicious results. The foods offered at RegionalBest.com span 11 different categories, from cheese and charcuterie to decadent desserts, representing some of the most sought after delicacies in the nation, many of which are sourced so locally they were previously only available at farmer’s markets.
Each RegionalBest.com order is packed with care to ensure the freshest product is delivered straight to your doorstep, easily and efficiently every time. Whether looking for a unique foodie gift, or the delicious just-for-you treat you deserve, RegionalBest.com is the perfect source.
RegionalBest.com Sample Products
Wild Alaskan Salmon Company
Sara Pozonsky and Trish Kopp, owners of Wild Alaskan Salmon Company, are second generation Alaskans, both born and raised in South Central Alaska. They are among the wild spirits who are drawn to the adventure that comes from working on the ocean. Their products include Kenai River sockeye salmon, Alaskan king salmon, and SEABEEF — a salmon hand-selected as the “beefiest” premium grade of wild sockeye salmon. Alder smoked king salmon and Alaskan wild halibut are also available.
Robbins Family Farm Olive Oils
The Robbins Family Farm in California grows their own olives and presses their own extra virgin olive oil. Each label is from a portrait painted by Patti Robbins and each bottle is hand filled by husband Robbie Robbins, and signed before shipping. Their products include award winning extra virgin olive oils and blends. Eve’s Mandarin Blend is a delicate combination of freshly harvested mandarin oranges and extra virgin olive oil. Also included is their 18 year old balsamic vinegar.
Award Winning Beehive Cheese – Gift Package
*Available exclusively on RegionalBest.com, www.regionalbest.com.
From Utah artisan cheesemaker Beehive Cheese, this package of artisan cheese features three 8 oz packages of award winning cheese and a package of the company’s new Rusks, specialty crackers. Included are:
· Barely Buzzed Coffee and Lavender Rubbed Cheese – A labor-intensive cheese that’s hand-rubbed with a blend of lavender and coffee. 1st Place, Flavored Cheddar, American Cheese Society Annual Competition 2007 and 2008.
· Promontory Cheddar – An Irish-style cheese made with fresh Jersey cow’s milk: buttery, full-bodied and lively with snappy, citrus-like and fruity notes. 1st Place, Aged Cheddar 2008 IMPA Cheese Competition, Sun Valley Idaho.
· Promontory Cheddar: Smoked with English Walnut Shells and Apples – An Irish style cheese, cold smoked over local English Walnut Shells and sweet Utah Red Apples. 3rd Place, Open Class Smoked Cheese, American Cheese Society Annual Competition 2008.
· Beehive Rusks – These new specialty crackers are loaded with whole grains, nuts, rosemary, honey and dried Utah cherries – the perfect accompaniment for a Beehive Cheese tasting.
Flowering Tea Sampler – Gift Package
*Available exclusively on RegionalBest.com, www.regionalbest.com
From Michigan-based Great Lakes Tea and Spice Company, this tea set includes an 18-ounce balloon glass teapot, eight flowering teas, as well as a tin of honey beads, golden drops made with caney syrups and honey that are the perfect tea sweetener. Flowering teas include:
· Coral Sunset – A hand-sewn flowering tea made with top-grade silver needle (white tea leaves) together with osmanthus and a coral lily flower.
· Harvest Moon – A brilliant orange carnation released when this bundle of silver needle white tea leaves is infused.
· Swimming Marigold – A hand-sewn flowering tea made with top-grade green tea leaves, marigold flowers and infused with jasmine.
· Twin Faeries Flowering Teas – Twin chains of dancing jasmine flowers unravel above a crimson globe amaranth flower while the delicate silver needle white tea leaves unfurl and sway below these graceful and faery-like flowers.
· Venus Blossom – An alluring ring of jasmine flowers appears from a bundle of silver needle white tea leaves. Venus Blossom offers up a deep red globe amaranth flower suspended over a yellow marigold. Enjoy the jasmine infused white tea flavor.
About the Founders
Marsha Cade and Caragh Whalen are passionate foodies with an entrepreneurial spirit. Seasoned public relations professionals by trade, Marsha Cade and Caragh Whalen are united by their love for the distinctive flavors of unique regional foods. They launched RegionalBest.com to help the artisans, farmers, fishermen, ranchers, and beekeepers that champion local flavors move beyond their local farmer’s market to reach a broader audience. For more information, please log onto www.regionalbest.com.
Hemp Seed Orzo Pasta Salad Recipe
Proper nutrition is essential during the winter months when the body and mind can be compromised by cold weather and dreary darkness. Manitoba Harvest’s shelled hemp seed, hemp seed oil and hemp seed butter are invigorating, up-and-coming ingredients that have a pleasant nutty flavor and are easy to use. Their amazing nutrition profile sets them apart from other salad ingredients. Below, Manitoba Harvest (www.manitobaharvest.com) shares one of their favorite hearty winter salad recipes – Hemp Orzo Pesto Salad.
“The most popular use of shelled hemp seed is sprinkled on top of a salad or tossed inside,” says Mike Fata, President and co-founder of Manitoba Harvest Hemp Foods & Oils. “These nutritional powerhouses have a soft texture, attractive sesame seed-like appearance and offer a nutty flavor similar to pine nuts,” notes Fata. “Hemp seed oil is a delicious salad dressing base for those that make their own, or is a nutritious supplement to a store-bought dressing,” add Fata. “It has a cool emerald green color due to its rich content of chlorophyll, a powerful antioxidant.” To produce hemp seed butter, hemp seeds are cracked to expose the soft inner “kernel.” This inner kernel is then ground at a low temperature until a rich, creamy texture is achieved. The butter is often used by chefs to add protein, body and a nutty flavor to dressings and sauces, such as the recipe below. More delicious hemp recipes are available at http://www.manitobaharvest.com/recipes/
Nutrition experts tout hemp due to its balanced and high concentration of Omega-3 and Omega-6 Essential Fatty Acids, strong digestible protein profile, plentiful fiber, and abundance of vitamins and minerals. Hemp foods offer the richest vegetable source of the Omega 3 & 6 Essential Fatty Acids, and hemp’s overall protein content is comparable to soy beans without containing hormone inhibitors, and is higher than that found in nuts, other seeds, meats, dairy products, fish and poultry. Hemp is also a plentiful and rare plant food source of the “super” omega-6 EFA gamma-linolenic acid (GLA).
Hemp Orzo Pasta Salad
1 cup Orzo pasta, boil in salted water
Fold in:
2 tbsp Manitoba Harvest cold-pressed hemp seed oil
1 tbspManitoba Harvest hemp seed butter
1 tbspManitoba Harvest shelled hemp seed
1 tbsp tahini
1 tbsp agave nectar
3 tbsp nutritional yeast
2 tbsp Bragg's amino acid, or tamari, or shoyu
1/3 tsp black pepper, or cayenne
small cucumber, diced
1 clove garlic, minced
1/3 cup fresh basil, chopped
1/3 cup cherry tomatoes, cut in quarters
1 cup of black beans & pinto beans, or garbanzo beans, or shelled edamame
Established in 1998, Manitoba Harvest Hemp Foods & Oils (www.manitobaharvest.com) owns and operates a 20,000 sq. ft. state-of-the-art, kosher certified and organic certified facility in Winnipeg, Manitoba. The company is proud to be the largest farmer-owned vertically integrated hemp food manufacturer, offering the freshest and highest quality hemp food products in the world.
“The most popular use of shelled hemp seed is sprinkled on top of a salad or tossed inside,” says Mike Fata, President and co-founder of Manitoba Harvest Hemp Foods & Oils. “These nutritional powerhouses have a soft texture, attractive sesame seed-like appearance and offer a nutty flavor similar to pine nuts,” notes Fata. “Hemp seed oil is a delicious salad dressing base for those that make their own, or is a nutritious supplement to a store-bought dressing,” add Fata. “It has a cool emerald green color due to its rich content of chlorophyll, a powerful antioxidant.” To produce hemp seed butter, hemp seeds are cracked to expose the soft inner “kernel.” This inner kernel is then ground at a low temperature until a rich, creamy texture is achieved. The butter is often used by chefs to add protein, body and a nutty flavor to dressings and sauces, such as the recipe below. More delicious hemp recipes are available at http://www.manitobaharvest.com/recipes/
Nutrition experts tout hemp due to its balanced and high concentration of Omega-3 and Omega-6 Essential Fatty Acids, strong digestible protein profile, plentiful fiber, and abundance of vitamins and minerals. Hemp foods offer the richest vegetable source of the Omega 3 & 6 Essential Fatty Acids, and hemp’s overall protein content is comparable to soy beans without containing hormone inhibitors, and is higher than that found in nuts, other seeds, meats, dairy products, fish and poultry. Hemp is also a plentiful and rare plant food source of the “super” omega-6 EFA gamma-linolenic acid (GLA).
Hemp Orzo Pasta Salad
1 cup Orzo pasta, boil in salted water
Fold in:
2 tbsp Manitoba Harvest cold-pressed hemp seed oil
1 tbspManitoba Harvest hemp seed butter
1 tbspManitoba Harvest shelled hemp seed
1 tbsp tahini
1 tbsp agave nectar
3 tbsp nutritional yeast
2 tbsp Bragg's amino acid, or tamari, or shoyu
1/3 tsp black pepper, or cayenne
small cucumber, diced
1 clove garlic, minced
1/3 cup fresh basil, chopped
1/3 cup cherry tomatoes, cut in quarters
1 cup of black beans & pinto beans, or garbanzo beans, or shelled edamame
Established in 1998, Manitoba Harvest Hemp Foods & Oils (www.manitobaharvest.com) owns and operates a 20,000 sq. ft. state-of-the-art, kosher certified and organic certified facility in Winnipeg, Manitoba. The company is proud to be the largest farmer-owned vertically integrated hemp food manufacturer, offering the freshest and highest quality hemp food products in the world.
Wednesday, September 10, 2008
Chinet Supports Fight Against Breast Cancer
Pink has become synonymous with support for breast cancer awareness and research through the grassroots efforts of Susan G. Komen for the Cure and in that spirit, Chinet brand pink molded fiber plates will be available to help support the organization’s efforts.
The first disposable tableware brand to participate in this important ongoing fundraiser, pink Chinet Casuals plates in 44 count lunch and 15 and 32 count dinner sizes will be available in stores during September and October 2008, recognizing Breast Cancer Awareness Month.
Chinet will donate a minimum of $100,000 to support the cause. For every pink Chinet Casuals plate sold, 10 percent of the sale will be donated to Susan G. Komen for the Cure.
“Nearly 200,000 women will be diagnosed with breast cancer in the United States alone this year,” said Julie Stoetzer, Chinet Brand Marketing Manager. “We are dedicated to the fight against breast cancer and through our support and the support of others, we are proud to be working alongside Susan G. Komen for the Cure to educate, treat and one day eradicate
breast cancer.”
The world’s largest grassroots network of breast cancer survivors and activists, Susan G. Komen for the Cure has raised nearly $1 billion for breast cancer research and community outreach programs.
Some alarming statistics surrounding breast cancer:
- Every three minutes a woman is diagnosed with breast cancer
- One woman will die of breast cancer every 13 minutes
- An estimated 182,460 new cases of invasive breast cancer will be diagnosed in American women in 2008 alone
- In the United States, a woman has a one in eight risk of developing breast cancer in
her lifetime
To show your support in finding a cure, look for the pink Chinet Casual plates near you by visiting www.mychinet.com.
About the Chinet Brand
Made in America since the 1930s, Chinet disposable tableware has a long history of making strong plates and even stronger memories as friends and family gather. Chinet products give you the strength and style you depend on with the added piece of mind knowing you’re using environmentally friendly products. For more information about Chinet and its family of products, visit www.mychinet.com.
About Huhtamaki
Established in 1920 as a specialty packaging organization, Huhtamaki provides many of the world’s most recognizable consumer goods packaging and foodservice containers, including the retail line of Chinet premium disposable tableware. For more information about Huhtamaki, visit www.us.huhtamaki.com.
About Susan G. Komen for the Cure
Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. Today, Komen for the Cure is the world’s largest grassroots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Komen Race for the Cure, we have invested nearly $1 billion to fulfill our promise, becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. For more information about Susan G. Komen for the Cure, breast health or breast cancer, visit www.komen.org or call 1-877 GO KOMEN.
The first disposable tableware brand to participate in this important ongoing fundraiser, pink Chinet Casuals plates in 44 count lunch and 15 and 32 count dinner sizes will be available in stores during September and October 2008, recognizing Breast Cancer Awareness Month.
Chinet will donate a minimum of $100,000 to support the cause. For every pink Chinet Casuals plate sold, 10 percent of the sale will be donated to Susan G. Komen for the Cure.
“Nearly 200,000 women will be diagnosed with breast cancer in the United States alone this year,” said Julie Stoetzer, Chinet Brand Marketing Manager. “We are dedicated to the fight against breast cancer and through our support and the support of others, we are proud to be working alongside Susan G. Komen for the Cure to educate, treat and one day eradicate
breast cancer.”
The world’s largest grassroots network of breast cancer survivors and activists, Susan G. Komen for the Cure has raised nearly $1 billion for breast cancer research and community outreach programs.
Some alarming statistics surrounding breast cancer:
- Every three minutes a woman is diagnosed with breast cancer
- One woman will die of breast cancer every 13 minutes
- An estimated 182,460 new cases of invasive breast cancer will be diagnosed in American women in 2008 alone
- In the United States, a woman has a one in eight risk of developing breast cancer in
her lifetime
To show your support in finding a cure, look for the pink Chinet Casual plates near you by visiting www.mychinet.com.
About the Chinet Brand
Made in America since the 1930s, Chinet disposable tableware has a long history of making strong plates and even stronger memories as friends and family gather. Chinet products give you the strength and style you depend on with the added piece of mind knowing you’re using environmentally friendly products. For more information about Chinet and its family of products, visit www.mychinet.com.
About Huhtamaki
Established in 1920 as a specialty packaging organization, Huhtamaki provides many of the world’s most recognizable consumer goods packaging and foodservice containers, including the retail line of Chinet premium disposable tableware. For more information about Huhtamaki, visit www.us.huhtamaki.com.
About Susan G. Komen for the Cure
Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure and launched the global breast cancer movement. Today, Komen for the Cure is the world’s largest grassroots network of breast cancer survivors and activists fighting to save lives, empower people, ensure quality care for all and energize science to find the cures. Thanks to events like the Komen Race for the Cure, we have invested nearly $1 billion to fulfill our promise, becoming the largest source of nonprofit funds dedicated to the fight against breast cancer in the world. For more information about Susan G. Komen for the Cure, breast health or breast cancer, visit www.komen.org or call 1-877 GO KOMEN.
Snack Attack
According to the latest statistics sales of packaged snack foods in the U.S. topped $61 billion in 2005. Healthy snacks like yogurt and fresh fruit are gaining popularity as people nation wide get healthy…but don't always satisfy that craving like a candy bar might. Finally, no need to compromise between whole food goodness and fast food convenience! We thought you might be interested in some of these new healthy snacks.
San-J- Bite into a San-J rice cracker and savor crispiness at its best. All of our crackers are all-natural, wheat free and packed with flavor. They are made from whole brown rice which is steamed, crushed, rolled into thin sheets and cut into rounds. The rounds are then coated with San-J Wheat Free Tamari and baked - not fried - to an irresistible golden crispness. San-J rice crackers come in three flavors:.
Vega- Vega whole food energy bars are made exclusively from natural, plant-based ingredients. Vega whole food energy bars offer unparalleled nourishment in a convenient, delicious form and provide constant, enduring energy through nourishment, not stimulation. Each Vega bar features: 10g of complete raw protein for easy digestion, 6g of both soluble and insoluble dietary fiber and 4.5g of omega 3 & 6 essential fatty acids. Clean and green, Vega bars contain no refined sugars, oils, gluten or soy and are GMO and pesticide-free Moist and delicious, Vega bars are available in chocolate, berry and natural flavors.
ZAP Peanut Butter-ZAP Peanut Butter and ZAP Energy Bars have vegetables and fruits in them that provide nutrients and keep you full all day long. ZAP peanut butter has the same great taste as the peanut butter you currently love, but is full of vitamins, minerals, protein and ANTIOXIDANTS A creamy, smooth delicious spread Zap Peanut Butter contains more antioxidants per serving than Spinach or Kale and over 50 vitamins and minerals in the blend. The blend consists of ten natural, dehydrated, kosher vegetables and fruits
Blue Diamond- 100 calorie snack packs and low-fat Nut-Thins Blue Diamond Growers are the perfect healthy treat for those watching calories, one case of our Whole Natural Almonds provides six weeks worth of one-a-day snacks in convenient, individually wrapped 100 calorie grab and go bags. Nut-Thins are delicious, nutritious gourmet snack crackers. Light, crispy wafers made from natural California rice and rich, flavorful nuts. No wheat gluten added. All flavors are low in fat and contain no cholesterol.
San-J- Bite into a San-J rice cracker and savor crispiness at its best. All of our crackers are all-natural, wheat free and packed with flavor. They are made from whole brown rice which is steamed, crushed, rolled into thin sheets and cut into rounds. The rounds are then coated with San-J Wheat Free Tamari and baked - not fried - to an irresistible golden crispness. San-J rice crackers come in three flavors:.
Vega- Vega whole food energy bars are made exclusively from natural, plant-based ingredients. Vega whole food energy bars offer unparalleled nourishment in a convenient, delicious form and provide constant, enduring energy through nourishment, not stimulation. Each Vega bar features: 10g of complete raw protein for easy digestion, 6g of both soluble and insoluble dietary fiber and 4.5g of omega 3 & 6 essential fatty acids. Clean and green, Vega bars contain no refined sugars, oils, gluten or soy and are GMO and pesticide-free Moist and delicious, Vega bars are available in chocolate, berry and natural flavors.
ZAP Peanut Butter-ZAP Peanut Butter and ZAP Energy Bars have vegetables and fruits in them that provide nutrients and keep you full all day long. ZAP peanut butter has the same great taste as the peanut butter you currently love, but is full of vitamins, minerals, protein and ANTIOXIDANTS A creamy, smooth delicious spread Zap Peanut Butter contains more antioxidants per serving than Spinach or Kale and over 50 vitamins and minerals in the blend. The blend consists of ten natural, dehydrated, kosher vegetables and fruits
Blue Diamond- 100 calorie snack packs and low-fat Nut-Thins Blue Diamond Growers are the perfect healthy treat for those watching calories, one case of our Whole Natural Almonds provides six weeks worth of one-a-day snacks in convenient, individually wrapped 100 calorie grab and go bags. Nut-Thins are delicious, nutritious gourmet snack crackers. Light, crispy wafers made from natural California rice and rich, flavorful nuts. No wheat gluten added. All flavors are low in fat and contain no cholesterol.
Almond Growers Sue USDA - Seek to End Chemical Adulteration of Raw Nuts
A group of fifteen American almond growers and wholesale nut handlers filed a lawsuit in the Washington, D.C. federal court on Tuesday, September 9 seeking to repeal a controversial USDA-mandated treatment program for California-grown raw almonds.
The almond farmers and handlers contend that their businesses have been seriously damaged and their futures jeopardized by a requirement that raw almonds be treated with propylene oxide (a toxic fumigant recognized as a carcinogen by the EPA) or steam-heated before they can be sold to American consumers. Foreign-grown almonds are exempt from the treatment scheme and are rapidly displacing raw domestic nuts in the marketplace.
Tens of thousands of angry consumers have contacted the USDA to protest the compulsory almond treatment since the agency’s new regulation went into effect one year ago. Some have expressed outrage that even though the nuts have been processed with a fumigant, or heat, they will still be labeled as "raw."
“The USDA’s raw almond treatment mandate has been economically devastating to many family-scale and organic almond farmers in California,” said Will Fantle, the research director for the Wisconsin-based Cornucopia Institute. Cornucopia has been working with almond farmers and handlers to address the negative impacts of the USDA rule, including the loss of markets to foreign nuts.
The USDA, in consultation with the Almond Board of California, invoked its treatment plan on September 1, 2007 alleging that it was a necessary food safety requirement. Salmonella-tainted almonds twice this decade caused outbreaks of food related illnesses. USDA investigators were never able to determine how salmonella bacteria somehow contaminated the raw almonds that caused the food illnesses but they were able to trace back one of the contaminations, in part, to the country's largest "factory farm," growing almonds and pistachios on over 9000 acres.
Instead of insisting that giant growers reduce risky practices, the USDA invoked a rule that requires the gassing or steam-heating of California raw almonds in a way that many consumers have found unacceptable.
“This ruling is a financial disaster and has closed a major customer group that we have built up over the years,” said Dan Hyman, an almond grower and owner of D&S Ranches in Selma, CA. His almond business relies on direct sales to consumers over the internet. Hyman notes that his customers were never consulted by the USDA or the Almond Board before they were denied “a healthy whole natural raw food that they have eaten with confidence, enjoyment and benefit for decades.”
The lawsuit contends that the USDA exceeded its authority, which is narrowly limited to regulating quality concerns in almonds such as dirt, appearance and mold. And even if the USDA sought to regulate bacterial contamination, the questionable expansion of its authority demanded a full evidentiary hearing and a producer referendum, to garner public input – neither of which were undertaken by the USDA.
“The fact that almond growers were not permitted to fully participate in developing and approving this rule undermines its legitimacy,” said Ryan Miltner, the Ohio-based attorney representing the almond growers. “Rather than raising the level of income for farmers and providing handlers with orderly marketing conditions,” added Miltner, “this particular regulation creates classes of economic winners and losers. That type of discriminatory economic segregation is anathema to the intended purpose of the federal marketing order system. “
"This is yet another example of how government, under the guise of ‘public health,’ is interfering with an individual's fundamental right to consume the foods of their choice,” noted attorney David G. Cox of Lane, Alton & Horst LLC in Columbus, OH and a legal advisor to The Cornucopia Institute. “The government's police power does not authorize the USDA to choose for the individual what foods should be in the marketplace.”
Lindy Bannister, general manager of The Wedge, a Minneapolis-based grocery cooperative, noted that their mission has always been to support family farmers. “We weren't surprised when Wedge shoppers and members wrote nearly 500 individual letters expressing disapproval of the USDA's mandatory fumigation law for domestic almonds,” Bannister said. “Our members especially did not like the idea that fumigated almonds could be called ‘raw.’”
According to the USDA, there is no requirement for retailers to alert consumers to the toxic, propylene oxide fumigation or steam treatment applied to raw almonds from California.
“This rule is killing the California Organic Almond business,” said Steve Koretoff, a plaintiff in the lawsuit and owner of Purity Organics located in Kerman, CA. “Because foreign almonds do not have to be pasteurized their price is going up while our price is going down because of the rule. It makes no sense.” Koretoff added.
Two groups of consumers that have been particularly vocal in their opposition to the almond treatment rule are raw food enthusiasts and vegans. These consumers may obtain as much as 30% of their daily protein intake from raw almonds, after grinding them for flour and other uses. Studies exploring nutritional impacts following fumigant and steam treatment have yet to be publicly released. A Cornucopia Institute freedom of information request for the documents is awaiting a response from the USDA.
“We raw vegans believe raw foods, from non-animal sources, contains valuable nutrients – some not yet well-understood by scientists,” stated Joan Levin, a retired attorney living in Chicago. “These nutrients can be destroyed by heat, radiation and toxic chemicals. We support the continued availability of fresh produce free of industrial age tampering,” explained Levin.
"For those of us who are interested in eating fresh and wholesome food the USDA's plan, to protect the largest corporate agribusinesses against liability, amounts to the adulteration of our food supply," said Jill Richardson, a consumer activist and blogger at: www.lavidalocavore.org.
Cornucopia’s Fantle noted that the Washington, D.C. federal district court has already assigned the almond lawsuit a case number, beginning its move through the judicial system. “We believe this is a strong legal case and hope for a favorable decision in time to protect this year’s almond harvest,” Fantle said.
Additional background information on the almond treatment issue can be found on The Cornucopia Institute’s web page, under the Authentic Almond Project, at www.cornucopia.org.
Other retailers of raw almonds have also been expressing their unhappiness, based on feedback from their customers, with the raw almond treatment rule.
PCC Natural Markets, in Seattle, WA is the nation’s oldest and largest cooperative grocer. Goldie Caughlan, is the co-op’s Nutrition Education Manager as well as a board member of The Cornucopia Institute. According to Caughlan: “After the USDA's treatment mandate became effective, we added imported organically grown and conventional almonds. The labels and signage we created accurately informs customers these are truly "raw," and explain the changed requirements for U.S. producers. We continue to sell some U.S. produced almonds, but this has necessitated investigating growers to ascertain that we sell only steam-pasteurized almonds, not those fumigated by chemicals. These added efforts are time consuming and create added expense for our company.”
“We've been distributing almonds grown by family farmers in California for over 30 years and we regard them as the common heritage of the American people,” said Dr. Jesse Schwartz, President of Living Tree Community Foods in Berkeley, CA. “We can think of no reply more fitting than to affirm our faith that ultimately the wisdom and good sense of the American people will prevail in this lawsuit.”
Mitch Wallis, a San Diego attorney and another member of the Cornucopia legal team, added that “in one fell swoop, the USDA and its agribusiness-dominated California Almond Board, have taken away all consumer access to a truly 'raw' almond. Almonds are, especially in California, perhaps the ‘king of nuts.’ If they can get away with destroying the almond, what does this portend for the future of all nuts and ultimately for all raw and natural foods?”
“It goes against all reason for the USDA to require domestic almonds to be pasteurized while allowing unpasteurized almonds to be imported from abroad,” observed Eli Penberthy, a Seattle, WA-based food and farming analyst with The Cornucopia Institute. “Small-scale and organic farmers in California have lost sales to retailers and consumers who are instead choosing to buy truly raw almonds from Italy and Spain.”
The Cornucopia Institute has been articulating the concerns of family-scale farmers, producing organic, conventional and local food, about the potential fallout from the industrialization of our food supply. Foodborne illnesses, and the contamination of food from large industrial farming operations, are now motivating regulators to look at "technological fixes" rather than addressing the root cause of the problems — the widespread fecal contamination of the nation's food supply.
"It is ironic that consumers, in increasing numbers, are voting in the marketplace for a higher quality of food from organic and local farmers — producers they trust," stated The Cornucopia Institute 's Fantle. "The very growers that stand to lose are the safest and highest quality producers of food in the United States. We will not allow them to be placed at a competitive disadvantage."
The Cornucopia Institute is dedicated to the fight for economic justice for the family-scale farming community. Through research, advocacy, and economic development, our goal is to empower farmers both politically and through marketplace initiatives.
The almond farmers and handlers contend that their businesses have been seriously damaged and their futures jeopardized by a requirement that raw almonds be treated with propylene oxide (a toxic fumigant recognized as a carcinogen by the EPA) or steam-heated before they can be sold to American consumers. Foreign-grown almonds are exempt from the treatment scheme and are rapidly displacing raw domestic nuts in the marketplace.
Tens of thousands of angry consumers have contacted the USDA to protest the compulsory almond treatment since the agency’s new regulation went into effect one year ago. Some have expressed outrage that even though the nuts have been processed with a fumigant, or heat, they will still be labeled as "raw."
“The USDA’s raw almond treatment mandate has been economically devastating to many family-scale and organic almond farmers in California,” said Will Fantle, the research director for the Wisconsin-based Cornucopia Institute. Cornucopia has been working with almond farmers and handlers to address the negative impacts of the USDA rule, including the loss of markets to foreign nuts.
The USDA, in consultation with the Almond Board of California, invoked its treatment plan on September 1, 2007 alleging that it was a necessary food safety requirement. Salmonella-tainted almonds twice this decade caused outbreaks of food related illnesses. USDA investigators were never able to determine how salmonella bacteria somehow contaminated the raw almonds that caused the food illnesses but they were able to trace back one of the contaminations, in part, to the country's largest "factory farm," growing almonds and pistachios on over 9000 acres.
Instead of insisting that giant growers reduce risky practices, the USDA invoked a rule that requires the gassing or steam-heating of California raw almonds in a way that many consumers have found unacceptable.
“This ruling is a financial disaster and has closed a major customer group that we have built up over the years,” said Dan Hyman, an almond grower and owner of D&S Ranches in Selma, CA. His almond business relies on direct sales to consumers over the internet. Hyman notes that his customers were never consulted by the USDA or the Almond Board before they were denied “a healthy whole natural raw food that they have eaten with confidence, enjoyment and benefit for decades.”
The lawsuit contends that the USDA exceeded its authority, which is narrowly limited to regulating quality concerns in almonds such as dirt, appearance and mold. And even if the USDA sought to regulate bacterial contamination, the questionable expansion of its authority demanded a full evidentiary hearing and a producer referendum, to garner public input – neither of which were undertaken by the USDA.
“The fact that almond growers were not permitted to fully participate in developing and approving this rule undermines its legitimacy,” said Ryan Miltner, the Ohio-based attorney representing the almond growers. “Rather than raising the level of income for farmers and providing handlers with orderly marketing conditions,” added Miltner, “this particular regulation creates classes of economic winners and losers. That type of discriminatory economic segregation is anathema to the intended purpose of the federal marketing order system. “
"This is yet another example of how government, under the guise of ‘public health,’ is interfering with an individual's fundamental right to consume the foods of their choice,” noted attorney David G. Cox of Lane, Alton & Horst LLC in Columbus, OH and a legal advisor to The Cornucopia Institute. “The government's police power does not authorize the USDA to choose for the individual what foods should be in the marketplace.”
Lindy Bannister, general manager of The Wedge, a Minneapolis-based grocery cooperative, noted that their mission has always been to support family farmers. “We weren't surprised when Wedge shoppers and members wrote nearly 500 individual letters expressing disapproval of the USDA's mandatory fumigation law for domestic almonds,” Bannister said. “Our members especially did not like the idea that fumigated almonds could be called ‘raw.’”
According to the USDA, there is no requirement for retailers to alert consumers to the toxic, propylene oxide fumigation or steam treatment applied to raw almonds from California.
“This rule is killing the California Organic Almond business,” said Steve Koretoff, a plaintiff in the lawsuit and owner of Purity Organics located in Kerman, CA. “Because foreign almonds do not have to be pasteurized their price is going up while our price is going down because of the rule. It makes no sense.” Koretoff added.
Two groups of consumers that have been particularly vocal in their opposition to the almond treatment rule are raw food enthusiasts and vegans. These consumers may obtain as much as 30% of their daily protein intake from raw almonds, after grinding them for flour and other uses. Studies exploring nutritional impacts following fumigant and steam treatment have yet to be publicly released. A Cornucopia Institute freedom of information request for the documents is awaiting a response from the USDA.
“We raw vegans believe raw foods, from non-animal sources, contains valuable nutrients – some not yet well-understood by scientists,” stated Joan Levin, a retired attorney living in Chicago. “These nutrients can be destroyed by heat, radiation and toxic chemicals. We support the continued availability of fresh produce free of industrial age tampering,” explained Levin.
"For those of us who are interested in eating fresh and wholesome food the USDA's plan, to protect the largest corporate agribusinesses against liability, amounts to the adulteration of our food supply," said Jill Richardson, a consumer activist and blogger at: www.lavidalocavore.org.
Cornucopia’s Fantle noted that the Washington, D.C. federal district court has already assigned the almond lawsuit a case number, beginning its move through the judicial system. “We believe this is a strong legal case and hope for a favorable decision in time to protect this year’s almond harvest,” Fantle said.
Additional background information on the almond treatment issue can be found on The Cornucopia Institute’s web page, under the Authentic Almond Project, at www.cornucopia.org.
Other retailers of raw almonds have also been expressing their unhappiness, based on feedback from their customers, with the raw almond treatment rule.
PCC Natural Markets, in Seattle, WA is the nation’s oldest and largest cooperative grocer. Goldie Caughlan, is the co-op’s Nutrition Education Manager as well as a board member of The Cornucopia Institute. According to Caughlan: “After the USDA's treatment mandate became effective, we added imported organically grown and conventional almonds. The labels and signage we created accurately informs customers these are truly "raw," and explain the changed requirements for U.S. producers. We continue to sell some U.S. produced almonds, but this has necessitated investigating growers to ascertain that we sell only steam-pasteurized almonds, not those fumigated by chemicals. These added efforts are time consuming and create added expense for our company.”
“We've been distributing almonds grown by family farmers in California for over 30 years and we regard them as the common heritage of the American people,” said Dr. Jesse Schwartz, President of Living Tree Community Foods in Berkeley, CA. “We can think of no reply more fitting than to affirm our faith that ultimately the wisdom and good sense of the American people will prevail in this lawsuit.”
Mitch Wallis, a San Diego attorney and another member of the Cornucopia legal team, added that “in one fell swoop, the USDA and its agribusiness-dominated California Almond Board, have taken away all consumer access to a truly 'raw' almond. Almonds are, especially in California, perhaps the ‘king of nuts.’ If they can get away with destroying the almond, what does this portend for the future of all nuts and ultimately for all raw and natural foods?”
“It goes against all reason for the USDA to require domestic almonds to be pasteurized while allowing unpasteurized almonds to be imported from abroad,” observed Eli Penberthy, a Seattle, WA-based food and farming analyst with The Cornucopia Institute. “Small-scale and organic farmers in California have lost sales to retailers and consumers who are instead choosing to buy truly raw almonds from Italy and Spain.”
The Cornucopia Institute has been articulating the concerns of family-scale farmers, producing organic, conventional and local food, about the potential fallout from the industrialization of our food supply. Foodborne illnesses, and the contamination of food from large industrial farming operations, are now motivating regulators to look at "technological fixes" rather than addressing the root cause of the problems — the widespread fecal contamination of the nation's food supply.
"It is ironic that consumers, in increasing numbers, are voting in the marketplace for a higher quality of food from organic and local farmers — producers they trust," stated The Cornucopia Institute 's Fantle. "The very growers that stand to lose are the safest and highest quality producers of food in the United States. We will not allow them to be placed at a competitive disadvantage."
The Cornucopia Institute is dedicated to the fight for economic justice for the family-scale farming community. Through research, advocacy, and economic development, our goal is to empower farmers both politically and through marketplace initiatives.
Tuesday, September 9, 2008
Going Sugar Free Has Never Been So Sweet
Over the past six months there has been a lot of talk about stevia and whether or not the FDA will finally lift restrictions regarding its use as a sweetener. The word around the campfire is that approval is just around the corner as companies like Pepsi, Coke and Cargill crank up their well funded lobbying machines. As stevia rapidly approaches GRAS (general regarded as safe) status with the FDA, it will pave the way, for smaller companies like Steviva Brands, Inc. of Portland , Oregon into conventional markets.
Steviva Brands is poised to move its all natural sweetener onto shelves at your local health and natural foods markets as well as conventional grocery stores. Recent re-branding efforts which include new labels which will easily compete with chemically based artificial sweeteners such as Splenda, Equal and Sweet and Low. The new packaging design also includes a convenient serving scoop making cooking and baking a snap.
So what is stevia and where has it been all your life? Stevia is processed from the “Stevia Rebaudiana” bush which is in the Chrysanthemum family. When its leaves are refined into a white powder extract (stevioside), stevia becomes 200-300 times sweeter than sugar. Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. Steviva Brands utilizes natural enzymes in a new all natural water extraction process which has virtually removed any bitterness or licorice flavor indicative of stevia. President and founder of Steviva Brands, Inc., Thom King said, “We are very excited about the extraction process as well as the new labels. The new label design and serving scoop makes our product stand out.” “Once tasted we are sure consumers will come back for more.”
Look for Steviva Brands Stevia Powder and other Steviva Brands sweeteners at you're a store near you or online at Steviva.com.
About Steviva Brands
Steviva Brands was started in 1996 by Thom King. Steviva is committed to bringing consumers a natural and healthy alternative to artificial sweeteners and sugar. For years, Steviva Brands has maintained a Carbon Neutral Policy. With the new packaging design both bottles and labels are 100% recyclable and re-usable. In addition Steviva Brands proudly donates 10% of their net profits to environmental organizations.
All Natural Sugarless Tropical Raspberry Smoothie
Serves: 4
Coconut milk adds an exotic twist to this refreshing morning shake. Be sure not to confuse sweetened “cream of coconut” with unsweetened coconut milk.
Ingredients:
1/2 cup unsweetened coconut milk
4 ounces (scant 1/2 cup) silken tofu
1/2 cup fresh raspberries or berries of season (or more for garnish)
Very small dash of Steviva Brand Stevia Powder
1 to 2 drops coconut extract, to taste
3 ice cubes
Directions:
1. Combine coconut milk, tofu, berries, a very small dash of Steviva Brand Stevia Powder and coconut extract in a blender. Blend until smooth. (If you want to remove the seeds, you can strain the mixture through a sieve, then return it to the blender).
2. Add ice and blend until smooth. Serve and enjoy!
Nutritional Facts Per Serving:
Serving Size: 1 cup
210 calories
8.3 g protein
22 g total fat (0.9 g saturated fat)
12.0 g carbohydrate
8.1 g sugars
4.1 g dietary fiber
3.5 mg cholesterol
110 mg sodium
Steviva Brands is poised to move its all natural sweetener onto shelves at your local health and natural foods markets as well as conventional grocery stores. Recent re-branding efforts which include new labels which will easily compete with chemically based artificial sweeteners such as Splenda, Equal and Sweet and Low. The new packaging design also includes a convenient serving scoop making cooking and baking a snap.
So what is stevia and where has it been all your life? Stevia is processed from the “Stevia Rebaudiana” bush which is in the Chrysanthemum family. When its leaves are refined into a white powder extract (stevioside), stevia becomes 200-300 times sweeter than sugar. Stevia has a negligible effect on blood glucose, even enhancing glucose tolerance; therefore, it is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets. Steviva Brands utilizes natural enzymes in a new all natural water extraction process which has virtually removed any bitterness or licorice flavor indicative of stevia. President and founder of Steviva Brands, Inc., Thom King said, “We are very excited about the extraction process as well as the new labels. The new label design and serving scoop makes our product stand out.” “Once tasted we are sure consumers will come back for more.”
Look for Steviva Brands Stevia Powder and other Steviva Brands sweeteners at you're a store near you or online at Steviva.com.
About Steviva Brands
Steviva Brands was started in 1996 by Thom King. Steviva is committed to bringing consumers a natural and healthy alternative to artificial sweeteners and sugar. For years, Steviva Brands has maintained a Carbon Neutral Policy. With the new packaging design both bottles and labels are 100% recyclable and re-usable. In addition Steviva Brands proudly donates 10% of their net profits to environmental organizations.
All Natural Sugarless Tropical Raspberry Smoothie
Serves: 4
Coconut milk adds an exotic twist to this refreshing morning shake. Be sure not to confuse sweetened “cream of coconut” with unsweetened coconut milk.
Ingredients:
1/2 cup unsweetened coconut milk
4 ounces (scant 1/2 cup) silken tofu
1/2 cup fresh raspberries or berries of season (or more for garnish)
Very small dash of Steviva Brand Stevia Powder
1 to 2 drops coconut extract, to taste
3 ice cubes
Directions:
1. Combine coconut milk, tofu, berries, a very small dash of Steviva Brand Stevia Powder and coconut extract in a blender. Blend until smooth. (If you want to remove the seeds, you can strain the mixture through a sieve, then return it to the blender).
2. Add ice and blend until smooth. Serve and enjoy!
Nutritional Facts Per Serving:
Serving Size: 1 cup
210 calories
8.3 g protein
22 g total fat (0.9 g saturated fat)
12.0 g carbohydrate
8.1 g sugars
4.1 g dietary fiber
3.5 mg cholesterol
110 mg sodium
Defend Your Health with New Sun Shower Defense Super Juice
Sun Shower’s™ new all natural Defense 100% Super Juice provides the nutrients needed to “defend your health” while helping promote longevity, giving a boost to your immune system and helping protect you from cancer and heart disease.
“It’s a challenge to get the proper amount of nutrients in your diet on a consistent basis. Adding Sun Shower’s™ all natural 100% Super Juice Defense into your diet is an easy way to be proactive in the never ending struggle to stay healthy,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Defense tastes great and gives you the nutrients, vitamins and antioxidants you need to ‘defend your health’.”
Sun Shower™ Defense comes in a 64 oz plastic bottle and each eight ounce serving has only 110 calories. With over 25 essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs, Defense is fortified by Lifeguard™ Protection which includes the following key ingredients:
25 Essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs.
A 12 ounce serving equals one and one-half servings of fruit and one and one-half servings of vegetables.
Goji Berry – Promotes longevity and boosts immune function.
Echinacea – Stimulates and enhances immune system. Helps white blood cells attack germs.
Licorice – Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera – Speeds and improves general healing process.
Key Antioxidants
· Red Bell Pepper — Contains lycopene known to protect against cancer and heart disease.
· Tomato — Assists with lowering cholesterol, good source of fiber and lycopene.
· Red Cabbage — Helps fight free radicals and clear up toxins.
· Carrot — High in beta carotene (vitamin A) which protects against coronary heat disease and lung cancer. Helps to lower cholesterol.
Also contains essential B vitamins (B3, B5, B6 & B12), powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
“It’s a challenge to get the proper amount of nutrients in your diet on a consistent basis. Adding Sun Shower’s™ all natural 100% Super Juice Defense into your diet is an easy way to be proactive in the never ending struggle to stay healthy,” said Chris New, founder, chairman and CEO of NBI Juiceworks, producers and distributors of Drenchers™ and Sun Shower™ brands products. “Defense tastes great and gives you the nutrients, vitamins and antioxidants you need to ‘defend your health’.”
Sun Shower™ Defense comes in a 64 oz plastic bottle and each eight ounce serving has only 110 calories. With over 25 essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs, Defense is fortified by Lifeguard™ Protection which includes the following key ingredients:
25 Essential vitamins, nutrients, amino acids, antioxidants, electrolytes and herbs.
A 12 ounce serving equals one and one-half servings of fruit and one and one-half servings of vegetables.
Goji Berry – Promotes longevity and boosts immune function.
Echinacea – Stimulates and enhances immune system. Helps white blood cells attack germs.
Licorice – Strengthens immune enhancing ability for upper respiratory system. Aids in healthy digestive processes.
Aloe Vera – Speeds and improves general healing process.
Key Antioxidants
· Red Bell Pepper — Contains lycopene known to protect against cancer and heart disease.
· Tomato — Assists with lowering cholesterol, good source of fiber and lycopene.
· Red Cabbage — Helps fight free radicals and clear up toxins.
· Carrot — High in beta carotene (vitamin A) which protects against coronary heat disease and lung cancer. Helps to lower cholesterol.
Also contains essential B vitamins (B3, B5, B6 & B12), powerful antioxidants (A, C & E) for increased protection, energy, strength and focus.
About NBI Juiceworks
NBI Juiceworks™ (New Beverage Insights Juiceworks™, LLLP), produces and distributes Drenchers™ and Sun Shower™ brand products. Using its exclusive (method of use patent pending) juice extracting and bottle filling process, NBI Juiceworks captures the full flavor, color, and nutrient value of fresh California-grown nectarines in its products. NBI Juiceworks was founded in Orlando, Fla. in 2005 and its executive team has over 150 years of combined management experience in the juice and beverage industry. For more information, visit www.nbijuiceworks.com.
Festive Cocktail Recipes for the Holiday Season
This year, do away with the egg nog and treat guests to cocktails that reflect the spirit of the season with festive garnishes, colors and ingredients. Easy to make and pleasing to the most discerning palates, below are some seasonal cocktail trends and tastes created specifically for this holiday season. Add a twist to a traditional whiskey with a Merry Irishman and toast to 2009 with a Melon Ball Drop. Or warm up by the fireside with a ZEN Latte made with America’s first green tea liqueur.
Merry Irishman
2 parts Tullamore Dew Irish Whiskey
1 part Kahlua
½ part Mint Schnapps
Serve over ice in a Rocks glass
Garnish with candy cane
MIDORI Melon Ball Drop
2 oz. MIDORI
1 oz. SKYY Citrus Infusions
.5 Oz Elderflower Liquor
Juice ½ Lemon
Sugar Rim
Shake and strain into a martini glass.
Garnish with a melon ball on the rim.
ZEN Latte
1 ½ parts of ZEN
6 Parts Steamed Milk
Stir and garnish with matcha powder
Holiday Hopper
1 oz MIDORI
.5 oz Crème de Menthe Green
.5 oz Crème de Cocao White
2 oz Half and half
Shake and strain into a martini glass.
Garnish with mint leaves and raspberry.
Tully Toddy (hot)
1 part Tullamore Dew Irish Whiskey
1 sliced lemon
2 lumps of sugar
Fill to top with hot water
Combine all ingredients and stir well.
Serve in a glass mug and garnish with a cinnamon stick
Dreaming of ZEN
1 oz. ZEN
.5 oz MIDORI
3 oz. Mango Juice
White Pepper
2 oz. Cream
Shake/strain over ice into a martini glass or champagne flute.
Garnish with mint leaves and a dash of nutmeg.
Merry Irishman
2 parts Tullamore Dew Irish Whiskey
1 part Kahlua
½ part Mint Schnapps
Serve over ice in a Rocks glass
Garnish with candy cane
MIDORI Melon Ball Drop
2 oz. MIDORI
1 oz. SKYY Citrus Infusions
.5 Oz Elderflower Liquor
Juice ½ Lemon
Sugar Rim
Shake and strain into a martini glass.
Garnish with a melon ball on the rim.
ZEN Latte
1 ½ parts of ZEN
6 Parts Steamed Milk
Stir and garnish with matcha powder
Holiday Hopper
1 oz MIDORI
.5 oz Crème de Menthe Green
.5 oz Crème de Cocao White
2 oz Half and half
Shake and strain into a martini glass.
Garnish with mint leaves and raspberry.
Tully Toddy (hot)
1 part Tullamore Dew Irish Whiskey
1 sliced lemon
2 lumps of sugar
Fill to top with hot water
Combine all ingredients and stir well.
Serve in a glass mug and garnish with a cinnamon stick
Dreaming of ZEN
1 oz. ZEN
.5 oz MIDORI
3 oz. Mango Juice
White Pepper
2 oz. Cream
Shake/strain over ice into a martini glass or champagne flute.
Garnish with mint leaves and a dash of nutmeg.
Loosen up and get rid of your measuring cups!
The presidential candidates are all talking about change. Portland, Oregon based food writer Jean Johnson has come up with a new question for the candidates.
“When you cook, do you measure? Or do you wing it!”
Historian turned cookbook author, Ms. Johnson was amazed when she learned that Americans didn’t even have measuring cups 100 years ago.
Ms. Johnson advocates a return to the roots of American culture. She believes that cooking like our great-grandmas will bring truly delicious food back to our tables. She thinks formal recipes with measurements and step-by-step directions—the small chemistry experiment approach to cooking—are a key reason we schlep off to the land of crinkly packages.
“The good news is that people are as ready for change in their kitchens as they are in the political arena,” Johnson says.
Her new book, Cooking Beyond Measure: How to Eat Well without Formal Recipes is filled with mouth watering, farm to table recipe ideas, tips, and stories that inspire. The focus is weekday cooking, health, affordability, and ease.
“Home cooking is healthy, cheap, and easy—so leave your measuring cups behind and take back your kitchen! Once you get a taste for this great food and how quickly it comes together with what’s on hand, you really never will look back.”
“We’ve lost touch with how easy and delicious food is when it’s whipped up fresh at home,” Johnson says. “All that salt, fat, and sugar that goes into processed and restaurant food, not to mention the 10 to 50 percent extra we pay for processing and packaging. But Americans are ready to stop letting the people who write the formal recipes have all the fun.”
Measure free cooking is actually more common that most Americans realize.
“Ethnic cooks around the world, from Provence to Mexico to Thailand, do not measure. They conjure up delicious rustic meals with what’s on hand, never fretting that they don’t have a particular ingredient or worrying about precision,” she said. “They have a touch and taste their way through cooking, just like many of our seniors who still make pie crusts based just on the way they feel or pull a meat loaf together.”
Johnson’s book is filled with over 60 measure free recipes and includes mouth watering ideas for breakfast, starters and sides, soups, salads, main dishes, and endings.
Each recipe lists the ingredients and notes on how to put them together. But there are no quantities or cooking times.
Here’s Johnson’s recipe note for cucumber melon soup:
“Give chilled cucumbers and cantaloupe a spin in the blender with a seeded jalapeno, salt, pepper, and tarragon vinegar. Garnish with slivers of melon or toasted coconut.”
Or the luscious Edourad’s Mother’s Tomatoes:
“Slice tomatoes in half and cook them in butter on both sides, piercing the skins so the juices run out. Turn them back and forth until you have red gems that are calling to you. Then pour some good cream over the works and heat through.”
Cooking Beyond Measure:
How to Eat Well without Formal Recipes
by Jean Johnson.
List $16.95.
Original edition, 7x8, 212 pages
82 color photographs.
ISBN 978-0-981527-1-0-9.
Johnson says, “You don’t need to worry about a flop. Remember Julia Child. If her soufflé or whatever didn’t work out, she gleefully turned it into a soup! But chances are you’ll be happily surprised. Tips in Beyond Measure make it easy to turn out meals that far surpass packaged food or takeout and put you in charge.”
Cooking Beyond Measure includes technique and theory for novice and seasoned cooks alike. It is full of breakfast, lunch, and dinner recipes written in an easy-to-follow engaging style designed to empower. “I think at some level people have resisted being mere direction followers in their own kitchens. After all, why should the professionals get to have all the fun of making up recipes? Simple everyday cooking just isn’t that complicated.”
For more information visit www.measurefree.com
TEN TIPS for MEASURE FREE COOKING
1. Bake or grill enough squash for leftovers.
2. Find the bulk bins at your grocer.
3. Put a pot of pinto beans on the stove Sunday afternoon.
4. Get the largest cutting board you can find and a chef’s knife.
5. Dedicate a countertop to slicing and dicing.
6. Steam up a pot of quinoa, millet, or other whole grain.
7. Look for young, seasonal vegetables.
8. Buy a block of interesting, affordable deli cheese.
9. Keep fresh fruit on hand.
10. Remember you don’t have to be gourmet to eat well.
Sample recipes
Spicy Cilantro Salad with White Chocolate, Pineapple, and Cashews
It was early August and hotter than heck when this dish came to life. There was a bouquet of cilantro in the fridge along with the end of a pot of brown and wild rice. Beyond that it was all play, and play I did.
Recipe Note
Toss cilantro, minced jalapeño, chilled brown and wild rice, tofu, and fresh pineapple with good olive oil, red wine vinegar, salt and pepper. Garnish with a toss of cashews and white chocolate chips.
Details
With one grand cut, sever the thickest stems from your bunch of cilantro and give the remaining leaves and small stems a quick chop.
The jalapeno chile pepper I used was quite hot so three or four slices off the tip was plenty minced into the pile of cilantro.
I used only a couple of large spoonfuls of rice which made for a very green presentation.
On Solo Cooking
Horse feathers to the idea that it’s too much trouble cooking for one. Rather it’s quite freeing since there’s no one to please but mamma–or papa, as the case may be. Indeed, I’d probably never have had the abandon to through white chocolate chips in a salad I was making to share with another.
Eggs with Spring Asparagus and Parmigiano-Reggiano
This really is one of the very best ways I’ve had asparagus. And such a quick fix. The trick is to make it during the spring when asparagus enjoys prime time.
Recipe Note
Snap the ends off your asparagus and flash cook it. Fry an egg sunnyside up. Shave on some first class Parmigiano-Reggiano right from the Italian bergs that gave the world this cheese, and go to feasting.
Details
Use just enough water when you’re flashing the asparagus to keep it from burning. Ideally the spears will be tender and still bright green just as the last of the water evaporates.
If you flash the asparagus in a skillet, you can use the same pan to do your eggs. Get the heat just right here—closer to medium. And use a lid to help cook the egg without having to turn it. That way there will be just the right amount of runny yolk to sauce your plate.
If you’re feeling ambitious, slivered garlic crisped in the oil before frying the eggs makes for an exceptional garnish.
About the Author
Jean Johnson, age 60, is a food writer, blogger, and cultural historian (PhD) based in Portland, Oregon. Her work has been published in The Smithsonian Institution’s National Museum of the American Indian Magazine, E/The Environmental Magazine, syndicated with High County News’ Writers on the Range, Edible Portland, The Arizona Republic, The (Portland) Oregonian, among others.
“When you cook, do you measure? Or do you wing it!”
Historian turned cookbook author, Ms. Johnson was amazed when she learned that Americans didn’t even have measuring cups 100 years ago.
Ms. Johnson advocates a return to the roots of American culture. She believes that cooking like our great-grandmas will bring truly delicious food back to our tables. She thinks formal recipes with measurements and step-by-step directions—the small chemistry experiment approach to cooking—are a key reason we schlep off to the land of crinkly packages.
“The good news is that people are as ready for change in their kitchens as they are in the political arena,” Johnson says.
Her new book, Cooking Beyond Measure: How to Eat Well without Formal Recipes is filled with mouth watering, farm to table recipe ideas, tips, and stories that inspire. The focus is weekday cooking, health, affordability, and ease.
“Home cooking is healthy, cheap, and easy—so leave your measuring cups behind and take back your kitchen! Once you get a taste for this great food and how quickly it comes together with what’s on hand, you really never will look back.”
“We’ve lost touch with how easy and delicious food is when it’s whipped up fresh at home,” Johnson says. “All that salt, fat, and sugar that goes into processed and restaurant food, not to mention the 10 to 50 percent extra we pay for processing and packaging. But Americans are ready to stop letting the people who write the formal recipes have all the fun.”
Measure free cooking is actually more common that most Americans realize.
“Ethnic cooks around the world, from Provence to Mexico to Thailand, do not measure. They conjure up delicious rustic meals with what’s on hand, never fretting that they don’t have a particular ingredient or worrying about precision,” she said. “They have a touch and taste their way through cooking, just like many of our seniors who still make pie crusts based just on the way they feel or pull a meat loaf together.”
Johnson’s book is filled with over 60 measure free recipes and includes mouth watering ideas for breakfast, starters and sides, soups, salads, main dishes, and endings.
Each recipe lists the ingredients and notes on how to put them together. But there are no quantities or cooking times.
Here’s Johnson’s recipe note for cucumber melon soup:
“Give chilled cucumbers and cantaloupe a spin in the blender with a seeded jalapeno, salt, pepper, and tarragon vinegar. Garnish with slivers of melon or toasted coconut.”
Or the luscious Edourad’s Mother’s Tomatoes:
“Slice tomatoes in half and cook them in butter on both sides, piercing the skins so the juices run out. Turn them back and forth until you have red gems that are calling to you. Then pour some good cream over the works and heat through.”
Cooking Beyond Measure:
How to Eat Well without Formal Recipes
by Jean Johnson.
List $16.95.
Original edition, 7x8, 212 pages
82 color photographs.
ISBN 978-0-981527-1-0-9.
Johnson says, “You don’t need to worry about a flop. Remember Julia Child. If her soufflé or whatever didn’t work out, she gleefully turned it into a soup! But chances are you’ll be happily surprised. Tips in Beyond Measure make it easy to turn out meals that far surpass packaged food or takeout and put you in charge.”
Cooking Beyond Measure includes technique and theory for novice and seasoned cooks alike. It is full of breakfast, lunch, and dinner recipes written in an easy-to-follow engaging style designed to empower. “I think at some level people have resisted being mere direction followers in their own kitchens. After all, why should the professionals get to have all the fun of making up recipes? Simple everyday cooking just isn’t that complicated.”
For more information visit www.measurefree.com
TEN TIPS for MEASURE FREE COOKING
1. Bake or grill enough squash for leftovers.
2. Find the bulk bins at your grocer.
3. Put a pot of pinto beans on the stove Sunday afternoon.
4. Get the largest cutting board you can find and a chef’s knife.
5. Dedicate a countertop to slicing and dicing.
6. Steam up a pot of quinoa, millet, or other whole grain.
7. Look for young, seasonal vegetables.
8. Buy a block of interesting, affordable deli cheese.
9. Keep fresh fruit on hand.
10. Remember you don’t have to be gourmet to eat well.
Sample recipes
Spicy Cilantro Salad with White Chocolate, Pineapple, and Cashews
It was early August and hotter than heck when this dish came to life. There was a bouquet of cilantro in the fridge along with the end of a pot of brown and wild rice. Beyond that it was all play, and play I did.
Recipe Note
Toss cilantro, minced jalapeño, chilled brown and wild rice, tofu, and fresh pineapple with good olive oil, red wine vinegar, salt and pepper. Garnish with a toss of cashews and white chocolate chips.
Details
With one grand cut, sever the thickest stems from your bunch of cilantro and give the remaining leaves and small stems a quick chop.
The jalapeno chile pepper I used was quite hot so three or four slices off the tip was plenty minced into the pile of cilantro.
I used only a couple of large spoonfuls of rice which made for a very green presentation.
On Solo Cooking
Horse feathers to the idea that it’s too much trouble cooking for one. Rather it’s quite freeing since there’s no one to please but mamma–or papa, as the case may be. Indeed, I’d probably never have had the abandon to through white chocolate chips in a salad I was making to share with another.
Eggs with Spring Asparagus and Parmigiano-Reggiano
This really is one of the very best ways I’ve had asparagus. And such a quick fix. The trick is to make it during the spring when asparagus enjoys prime time.
Recipe Note
Snap the ends off your asparagus and flash cook it. Fry an egg sunnyside up. Shave on some first class Parmigiano-Reggiano right from the Italian bergs that gave the world this cheese, and go to feasting.
Details
Use just enough water when you’re flashing the asparagus to keep it from burning. Ideally the spears will be tender and still bright green just as the last of the water evaporates.
If you flash the asparagus in a skillet, you can use the same pan to do your eggs. Get the heat just right here—closer to medium. And use a lid to help cook the egg without having to turn it. That way there will be just the right amount of runny yolk to sauce your plate.
If you’re feeling ambitious, slivered garlic crisped in the oil before frying the eggs makes for an exceptional garnish.
About the Author
Jean Johnson, age 60, is a food writer, blogger, and cultural historian (PhD) based in Portland, Oregon. Her work has been published in The Smithsonian Institution’s National Museum of the American Indian Magazine, E/The Environmental Magazine, syndicated with High County News’ Writers on the Range, Edible Portland, The Arizona Republic, The (Portland) Oregonian, among others.
Monday, September 8, 2008
Teller's Gives Back To Local Breast Cancer Initiative
A fifteen foot Pink Ribbon will fill Hyde Park Square during the month of October as Teller’s of Hyde Park, a restaurant serving the Cincinnati community for over 12 years, joins forces with the Cris Collinsworth Proscan Fund’s Pink Ribbon programs to increase breast cancer awareness. On Thursday, October 9, Teller’s will be donating all proceeds from its food and beverage sales to the Pink Ribbon. To continue supporting the cause throughout the month of October, Teller’s will donate an additional two dollars to the Pink Ribbon whenever a signature “Pink Ribbitini” cocktail is purchased.
The Cris Collinsworth Proscan Fund is a non-profit organization that helps women in the Tri-State area by educating them about early breast cancer detection, providing support services for women who have been newly diagnosed with breast cancer and also providing funded mammogram services and additional breast services for low-income and uninsured women. In a time when health care issues are highlighted throughout the United States, the Cris Collinsworth Proscan Fund is helping to provide services that should inherently be a part of existing health care.
Teller’s is located in the heart of Hyde Park Square in the historic Hyde Park Savings and Loan building. The restaurant has a menu with a wide variety to please any palate as well as an extensive wine list and 30 beers on tap. Teller’s is extremely dedicated to increasing breast cancer awareness and is committed to supporting the Pink Ribbon because it provides women an opportunity to be given the best support and proper care regardless of their economic status. “We’re hoping that because it’s such a simple way to give, people will find it’s something they can easily get behind. All they need to do is come in on the 9th and dine here and they will be making a difference for a very important cause,” says Brendan Hurley, Managing Partner of Teller’s of Hyde Park. “We hope the ribbon will give people something to talk about and make them come in to find out what is going on,” says Hurley.
For more information on the event contact Stephanie Larimore 513-321-4721.
The Cris Collinsworth Proscan Fund is a non-profit organization that helps women in the Tri-State area by educating them about early breast cancer detection, providing support services for women who have been newly diagnosed with breast cancer and also providing funded mammogram services and additional breast services for low-income and uninsured women. In a time when health care issues are highlighted throughout the United States, the Cris Collinsworth Proscan Fund is helping to provide services that should inherently be a part of existing health care.
Teller’s is located in the heart of Hyde Park Square in the historic Hyde Park Savings and Loan building. The restaurant has a menu with a wide variety to please any palate as well as an extensive wine list and 30 beers on tap. Teller’s is extremely dedicated to increasing breast cancer awareness and is committed to supporting the Pink Ribbon because it provides women an opportunity to be given the best support and proper care regardless of their economic status. “We’re hoping that because it’s such a simple way to give, people will find it’s something they can easily get behind. All they need to do is come in on the 9th and dine here and they will be making a difference for a very important cause,” says Brendan Hurley, Managing Partner of Teller’s of Hyde Park. “We hope the ribbon will give people something to talk about and make them come in to find out what is going on,” says Hurley.
For more information on the event contact Stephanie Larimore 513-321-4721.
Benedicta Brings Four Delicious French-Made Sauces To The U.S.
The essence of French cuisine lies in its sauces. It can be said that the quality of a French chef’s sauces can define his reputation. Benedicta’s sauces are given the same demanding attention and made with the same passion as a top French chef to deliver an excellent-quality gourmet condiment lush with exciting and intriguing flavors. These creamy sauces are ready to use out of the jar and bring sophistication to any dish.
The Bearnaise sauce, blending shallots and tarragon, can be served with broiled and grilled meat and vegetables. It is equally delicious on baked potatoes or as a dipping sauce for fries. The Burgundy sauce brings together the flavors of a full-bodied red wine, tomatoes, and shallots. It goes perfectly with red meat, in vegetable stews, and also as a topping condiment for hamburgers. Creamy Garlic is well-suited to complement fish, seafood, vegetables both fresh and steamed, chicken, and fries or even potato chips. The Peppercorn sauce is a sure-to-be staple with any meat: red meat, pork, and poultry alike.
This new brand has great potential for any retailer’s shelf: It presents new flavors and versatile uses in unique packing for the consumer. Though the Benedicta sauces are traditionally known as “cold” table sauces, its versatility (hot and cold use on almost any food), convenience (one sauce for a gourmet meal), and international appeal (French cuisine’s world-renowned excellence) make it suitable for display in a condiment section among traditional products or highlighted in an international section.
The Bearnaise sauce, blending shallots and tarragon, can be served with broiled and grilled meat and vegetables. It is equally delicious on baked potatoes or as a dipping sauce for fries. The Burgundy sauce brings together the flavors of a full-bodied red wine, tomatoes, and shallots. It goes perfectly with red meat, in vegetable stews, and also as a topping condiment for hamburgers. Creamy Garlic is well-suited to complement fish, seafood, vegetables both fresh and steamed, chicken, and fries or even potato chips. The Peppercorn sauce is a sure-to-be staple with any meat: red meat, pork, and poultry alike.
This new brand has great potential for any retailer’s shelf: It presents new flavors and versatile uses in unique packing for the consumer. Though the Benedicta sauces are traditionally known as “cold” table sauces, its versatility (hot and cold use on almost any food), convenience (one sauce for a gourmet meal), and international appeal (French cuisine’s world-renowned excellence) make it suitable for display in a condiment section among traditional products or highlighted in an international section.
Cooking With Ketchup!
The most popular condiment in North America is breaking away from its reputation as a mere topping, thanks to recent gourmet ketchup innovations by Wholemato™ (www.wholemato.com ). Over the past year, Wholemato has launched Original Organic Agave Ketchup and Spicy Organic Agave Ketchup to the delight of customers that are craving healthier options that feature a splash of fun culinary creativity. Today, the company is announcing new Wholemato Recipe Bookmarks that inspire people to “think outside the bottle.”
Colorful New Wholemato Bookmarks Feature Fun & Easy Recipes
The Wholemato Recipe Bookmarks feature delicious new takes on old classics, including Wholemato Chili, Wholemato Chicken & Sausage with Peppers, Wholemato Creole Sloppy Joes, and more. Three quick and easy recipes are listed below. Perfect for flagging cookbook pages in the kitchen, the Wholemato Recipe Bookmarks are available by sending a request to info@wholemato.com.
Wholemato Spicy Organic Agave Ketchup and Wholemato Original Organic Agave Ketchup combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel and a nice viscosity for cooking that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
The Agave Ketchups are offered in a premium glass bottle, which provides comfort to the growing number of people concerned about chemicals that may leach from plastic bottles. The suggested retail price for the Original is $4.99, and the Spicy is $5.49. They are widely available at Whole Foods Markets and hundreds of chain and independent retailers across the U.S. Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture.
WHOLEMATO™ CHILI
Protein: 8 oz. Tempeh or 16 oz. of ground protein of choice
3 Tbsp. olive oil
Half of a large yellow onion, diced
2 cloves garlic, finely diced
1 – 8 oz. can organic tomato sauce
One-half Cup Wholemato™ Organic Agave ketchup
One-half Cup water
One-half Cup vegetable broth (you can use all water if you prefer)
1 tsp. smoked paprika
One-half tsp. ground cumin
2 Tbsp. chili powder
One-eighth tsp. cayenne pepper (or to taste)
Sea salt to taste
One-half tsp. freshly ground black pepper, or more to taste
1 can black beans (or any other bean preferred) drained and rinsed
In a deep sided braising skillet or 2 and one-half quart saucepan, heat the olive oil. Add Protein and sauté over medium high heat until it begins to brown nicely. Add diced onions and cook for 5 minutes (being careful not to let brown). Next add the garlic and stir together for a few minutes. Add the next 10 ingredients, bring to a boil. Lower heat and cook uncovered for 30 minutes, stirring frequently. Add more broth or water if needed. Finally, add the drained and rinsed beans and cook another 10 minutes to allow all the flavors to mix. If desired, garnish with freshly chopped cilantro and/or hot peppers.
WHOLEMATO™ CREOLE SLOPPY JOES
Protein: 8 oz. Tempeh or 16 oz. of ground protein of choice
2 Tbsp. olive oil
Small yellow onion, finely diced
Small green pepper cored, seeded and finely diced
4 ribs celery, cleaned and dried, finely diced
1 clove garlic, finely diced
1 Cup Wholemato™ Organic Agave Ketchup
2 Tbsp. mustard
1 Tbsp. apple cider vinegar
1 tsp. Agave nectar
1 tsp. paprika
One-half tsp. Ground cloves
Sea salt to taste
One-half tsp. freshly ground black pepper, or more to taste. One-half tsp. Cayenne pepper, ground, if you want it spicy
Heat the olive oil in a large skillet over medium heat. Add onion, pepper, and celery. Cook approximately 10 minutes. Add garlic. Cook another 3 minutes. Add protein and cook 6 – 8 minutes or until browned. Add next 6 ingredients and cook over medium low heat, stirring frequently until thick and dark – up to 30 minutes.
Season with salt, black pepper, and cayenne pepper as desired, and stir together another 5 minutes. Serve on toasted buns or Kaiser rolls.
WHOLEMATO™ CHICKEN & SAUSAGE WITH PEPPERS
3 Tbsp. olive oil
1 pound boneless, skinless chicken breasts, sliced into strips lengthwise
One-quarter pound cooked Italian sausage, sweet or hot, sliced on the diagonal
8 oz. yellow onion cut lengthwise into thin strips
8 oz. sweet peppers (mixed green, red & yellow). Cut lengthwise into thin strips
2 cloves garlic, finely minced
1 – 14.5 oz. can fire roasted crushed tomatoes
One-half Cup Wholemato™ Organic Agave Ketchup
One-half tsp. freshly ground black pepper
One-half tsp. sea salt, or to taste
One and one-half tsp. dried oregano (rub between palms)
One-half tsp. dried crushed red pepper (if desired)
For Garnish:
One-quarter Cup fresh flat parsley, chopped
One-quarter Cup fresh basil, chopped
In large sauté pan, heat olive oil. Add chicken strips (if they are dry they will brown better), and sauté over medium high heat until they begin to brown. Once browned, add sausage (if using), onion and peppers and cook together 5 minutes. Add minced garlic and toss; then add next 5 ingredients (or 6 if using the crushed red pepper). Cook together 15 minutes and remove from heat. Garnish as desired.
Serve over pasta; on a hoagie roll; in a pita pocket; or in a tortilla. It is also delicious served on top of a bed of chopped romaine lettuce.
Colorful New Wholemato Bookmarks Feature Fun & Easy Recipes
The Wholemato Recipe Bookmarks feature delicious new takes on old classics, including Wholemato Chili, Wholemato Chicken & Sausage with Peppers, Wholemato Creole Sloppy Joes, and more. Three quick and easy recipes are listed below. Perfect for flagging cookbook pages in the kitchen, the Wholemato Recipe Bookmarks are available by sending a request to info@wholemato.com.
Wholemato Spicy Organic Agave Ketchup and Wholemato Original Organic Agave Ketchup combine the rich flavor of premium ripe organic tomatoes with an artistic blend of spices and agave nectar - a natural sweetener that is one of the hottest culinary trends in the healthy food marketplace. The Spicy variety, the newest version, provides a zing described as a medium on the ‘heat’ index, due to the hot jalapeno peppers in the sauce. In addition to their robust flavor, these innovative Agave Ketchups also have a remarkable mouth-feel and a nice viscosity for cooking that is not experienced with other ketchups.
Agave is a natural sweetener comprised primarily of fructose. Therefore, it is sweeter to the taste buds – yet it does not adversely impact blood glucose and insulin. So, while it is a delightful sweetener for everyone, it is particularly ideal for the millions of diabetics and parents of hyperactive children that have concerns regarding the glycemic levels in their food. Wholemato Organic Agave Ketchups are gluten-free, and they have been certified as Low-Glycemic for Diabetics by the Glycemic Research Institute due to their remarkable low score on the glycemic index.
The Agave Ketchups are offered in a premium glass bottle, which provides comfort to the growing number of people concerned about chemicals that may leach from plastic bottles. The suggested retail price for the Original is $4.99, and the Spicy is $5.49. They are widely available at Whole Foods Markets and hundreds of chain and independent retailers across the U.S. Wholemato is a family-owned business that is committed to enhancing the health of customers and supporting sustainable organic agriculture.
WHOLEMATO™ CHILI
Protein: 8 oz. Tempeh or 16 oz. of ground protein of choice
3 Tbsp. olive oil
Half of a large yellow onion, diced
2 cloves garlic, finely diced
1 – 8 oz. can organic tomato sauce
One-half Cup Wholemato™ Organic Agave ketchup
One-half Cup water
One-half Cup vegetable broth (you can use all water if you prefer)
1 tsp. smoked paprika
One-half tsp. ground cumin
2 Tbsp. chili powder
One-eighth tsp. cayenne pepper (or to taste)
Sea salt to taste
One-half tsp. freshly ground black pepper, or more to taste
1 can black beans (or any other bean preferred) drained and rinsed
In a deep sided braising skillet or 2 and one-half quart saucepan, heat the olive oil. Add Protein and sauté over medium high heat until it begins to brown nicely. Add diced onions and cook for 5 minutes (being careful not to let brown). Next add the garlic and stir together for a few minutes. Add the next 10 ingredients, bring to a boil. Lower heat and cook uncovered for 30 minutes, stirring frequently. Add more broth or water if needed. Finally, add the drained and rinsed beans and cook another 10 minutes to allow all the flavors to mix. If desired, garnish with freshly chopped cilantro and/or hot peppers.
WHOLEMATO™ CREOLE SLOPPY JOES
Protein: 8 oz. Tempeh or 16 oz. of ground protein of choice
2 Tbsp. olive oil
Small yellow onion, finely diced
Small green pepper cored, seeded and finely diced
4 ribs celery, cleaned and dried, finely diced
1 clove garlic, finely diced
1 Cup Wholemato™ Organic Agave Ketchup
2 Tbsp. mustard
1 Tbsp. apple cider vinegar
1 tsp. Agave nectar
1 tsp. paprika
One-half tsp. Ground cloves
Sea salt to taste
One-half tsp. freshly ground black pepper, or more to taste. One-half tsp. Cayenne pepper, ground, if you want it spicy
Heat the olive oil in a large skillet over medium heat. Add onion, pepper, and celery. Cook approximately 10 minutes. Add garlic. Cook another 3 minutes. Add protein and cook 6 – 8 minutes or until browned. Add next 6 ingredients and cook over medium low heat, stirring frequently until thick and dark – up to 30 minutes.
Season with salt, black pepper, and cayenne pepper as desired, and stir together another 5 minutes. Serve on toasted buns or Kaiser rolls.
WHOLEMATO™ CHICKEN & SAUSAGE WITH PEPPERS
3 Tbsp. olive oil
1 pound boneless, skinless chicken breasts, sliced into strips lengthwise
One-quarter pound cooked Italian sausage, sweet or hot, sliced on the diagonal
8 oz. yellow onion cut lengthwise into thin strips
8 oz. sweet peppers (mixed green, red & yellow). Cut lengthwise into thin strips
2 cloves garlic, finely minced
1 – 14.5 oz. can fire roasted crushed tomatoes
One-half Cup Wholemato™ Organic Agave Ketchup
One-half tsp. freshly ground black pepper
One-half tsp. sea salt, or to taste
One and one-half tsp. dried oregano (rub between palms)
One-half tsp. dried crushed red pepper (if desired)
For Garnish:
One-quarter Cup fresh flat parsley, chopped
One-quarter Cup fresh basil, chopped
In large sauté pan, heat olive oil. Add chicken strips (if they are dry they will brown better), and sauté over medium high heat until they begin to brown. Once browned, add sausage (if using), onion and peppers and cook together 5 minutes. Add minced garlic and toss; then add next 5 ingredients (or 6 if using the crushed red pepper). Cook together 15 minutes and remove from heat. Garnish as desired.
Serve over pasta; on a hoagie roll; in a pita pocket; or in a tortilla. It is also delicious served on top of a bed of chopped romaine lettuce.
Back To School With Soy
Parents probably wouldn’t have guessed, but kids like soyfoods. A Montgomery Country, Maryland study finds middle-school students enjoy soyfoods as much as meat counterparts. The trick—replacing foods kids already enjoy with tasty and nutritious soyfoods.
A plate waste study, funded by the United Soybean Board, took popular menu items, including macaroni & cheese, burgers, chicken nuggets, and chicken Caesar salad, and replaced them with soyfoods. Soy pasta was used in the macaroni and cheese, soy burgers and a spicy black bean burger replaced meat burgers, veggie chik’n nuggets substituted for chicken nuggets, and veggie chik’n was used in the Caesar salad. Kids ate just as much of the soyfoods as they did of traditional menu items—indicating a high acceptability of soyfoods. The study was such a success, that Montgomery County School Food Service has replaced a couple of its menu items with soyfoods despite slightly higher costs.
Soy: Complete Nutrition
Soyfoods are a complete source of protein with essential amino acids, vitamins, and minerals needed for growth and development. Soyfoods are also low in fat, calories, saturated fat and are cholesterol free—making them a healthy option. Studies have shown that eating soy at a young age may improve athletic performance, help manage diabetes, and may decrease risk of breast cancer. Picky kids and children with peanut and dairy allergies can choose from a wide variety of soy products—soy burgers, dairy free yogurts and frozen desserts, soy nut butter, edamame, soymilk, and more!
Try Soy at Home
Do your own study on soyfoods at home! Replace your children’s favorite foods with nutritious soyfoods and see if they notice the difference. Try fun soyfoods, like edamame, that turn meal time into playtime. Help your family gain health with soyfoods at home!
For more information on soyfoods visit www.soyfoods.org and to help you get started, try 25 Ways to Enjoy Soyfoods.
###
The Soyfoods Association of North America is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets.
A plate waste study, funded by the United Soybean Board, took popular menu items, including macaroni & cheese, burgers, chicken nuggets, and chicken Caesar salad, and replaced them with soyfoods. Soy pasta was used in the macaroni and cheese, soy burgers and a spicy black bean burger replaced meat burgers, veggie chik’n nuggets substituted for chicken nuggets, and veggie chik’n was used in the Caesar salad. Kids ate just as much of the soyfoods as they did of traditional menu items—indicating a high acceptability of soyfoods. The study was such a success, that Montgomery County School Food Service has replaced a couple of its menu items with soyfoods despite slightly higher costs.
Soy: Complete Nutrition
Soyfoods are a complete source of protein with essential amino acids, vitamins, and minerals needed for growth and development. Soyfoods are also low in fat, calories, saturated fat and are cholesterol free—making them a healthy option. Studies have shown that eating soy at a young age may improve athletic performance, help manage diabetes, and may decrease risk of breast cancer. Picky kids and children with peanut and dairy allergies can choose from a wide variety of soy products—soy burgers, dairy free yogurts and frozen desserts, soy nut butter, edamame, soymilk, and more!
Try Soy at Home
Do your own study on soyfoods at home! Replace your children’s favorite foods with nutritious soyfoods and see if they notice the difference. Try fun soyfoods, like edamame, that turn meal time into playtime. Help your family gain health with soyfoods at home!
For more information on soyfoods visit www.soyfoods.org and to help you get started, try 25 Ways to Enjoy Soyfoods.
###
The Soyfoods Association of North America is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets.
New Product for People Affected By Food Allergies
According to the Food Allergy & Anaphylaxis Network, a national advocacy group, it is estimated that food allergies affect about 2.2 million school aged children and 1-2% of adults nationally (about 12 million people). Such food allergy reactions result in over 30,000 emergency room visits each year with nearly 200 people dying in the U.S. annually from anaphylactic reactions to foods, the group says.
But now, there is a solution: HomeFree, a new brand of organic, ready-to-eat, whole grain cookies and coffee cakes free of common food allergens including peanuts, tree nuts, dairy and eggs.
Founded by Jill Robbins, a clinical psychologist and author of “Allergen Free Baking,” she turned to baking when her son was diagnosed with severe food allergies. Jill’s goal was to create delicious, wholesome treats that her son, and everyone with or without food allergies, can enjoy together. Today the company makes a variety of cookies and coffee cakes in a dedicated baking facility, where it conducts allergen testing on ingredients and random product batches to ensure that each product is free of common food allergens.
HomeFree products are:
· Free of peanuts, tree nuts, eggs and dairy
· Certified whole grain – each cookie serving contains at least ½ serving of whole grains
· Certified organic
· Fine for most people allergic to wheat (not gluten-free; contain oats)
· Fine for most people allergic to soy (most contain soy lecithin)
· Baked and packaged in a dedicated bakery
· Allergen tested
· Without trans fat or cholesterol
· Without corn sweeteners, artificial colors, artificial flavors, MSG, and genetically modified organisms (GMOs)
· Certified vegan (oatmeal cookies, and coffee cakes)
· Certified kosher pareve
HomeFree cookies carry a suggested price of $4.99 per box at retail locations or $5.49 per box (plus shipping and handling) through the company’s website, www.homefreetreats.com. HomeFree cookies are available in a variety of flavors including chocolate chip, chocolate chocolate chip, and oatmeal (6.3 ounce boxes), as well as mini chocolate chip, mini chocolate chocolate chip and new mini oatmeal chocolate chip. Individually wrapped cookies are $1.79 each or $16.90 for a case of 12. HomeFree Apple and Cranberry coffee cakes (net wt. 32 oz.) are available online for $27.95 and $28.95 plus a cooler, shipping and handling.
HomeFree cookies, coffee cakes and specialized allergen-tested baking ingredients are available for purchase through the company’s website. The cookies are available at more than 185 retail locations nationwide, as well as at a growing number of institutions such as schools, camps, and sporting venues.
But now, there is a solution: HomeFree, a new brand of organic, ready-to-eat, whole grain cookies and coffee cakes free of common food allergens including peanuts, tree nuts, dairy and eggs.
Founded by Jill Robbins, a clinical psychologist and author of “Allergen Free Baking,” she turned to baking when her son was diagnosed with severe food allergies. Jill’s goal was to create delicious, wholesome treats that her son, and everyone with or without food allergies, can enjoy together. Today the company makes a variety of cookies and coffee cakes in a dedicated baking facility, where it conducts allergen testing on ingredients and random product batches to ensure that each product is free of common food allergens.
HomeFree products are:
· Free of peanuts, tree nuts, eggs and dairy
· Certified whole grain – each cookie serving contains at least ½ serving of whole grains
· Certified organic
· Fine for most people allergic to wheat (not gluten-free; contain oats)
· Fine for most people allergic to soy (most contain soy lecithin)
· Baked and packaged in a dedicated bakery
· Allergen tested
· Without trans fat or cholesterol
· Without corn sweeteners, artificial colors, artificial flavors, MSG, and genetically modified organisms (GMOs)
· Certified vegan (oatmeal cookies, and coffee cakes)
· Certified kosher pareve
HomeFree cookies carry a suggested price of $4.99 per box at retail locations or $5.49 per box (plus shipping and handling) through the company’s website, www.homefreetreats.com. HomeFree cookies are available in a variety of flavors including chocolate chip, chocolate chocolate chip, and oatmeal (6.3 ounce boxes), as well as mini chocolate chip, mini chocolate chocolate chip and new mini oatmeal chocolate chip. Individually wrapped cookies are $1.79 each or $16.90 for a case of 12. HomeFree Apple and Cranberry coffee cakes (net wt. 32 oz.) are available online for $27.95 and $28.95 plus a cooler, shipping and handling.
HomeFree cookies, coffee cakes and specialized allergen-tested baking ingredients are available for purchase through the company’s website. The cookies are available at more than 185 retail locations nationwide, as well as at a growing number of institutions such as schools, camps, and sporting venues.
San Mateo Yerba Mate
Each of the yerba mates from the various regions of South America offer a unique flavor and style - just like regional specialty coffee, tea, wine and cocoa. Guayaki is celebrating yerba mate (pronounced ‘MAH-tay’) diversity with the announcement of San Mateo Loose Yerba Mate. Sourced from the rainforest in the San Mateo region of Southern Brazil, this air-dried organic yerba mate provides Guayaki customers with yet another delicious and invigorating yerba mate style to enjoy. San Mateo Yerba Mate provides “the lift of coffee, antioxidants of green tea, euphoria of chocolate and nutritional profile of wheatgrass” - all in one delicious eco-friendly beverage.
In South America, where yerba mate is a cultural phenomenon, techniques for processing yerba mate vary from country to country. In Paraguay and Argentina, many people prefer mate that has been wood dried and aged. Whereas in Brazil, “cruda yerba” (yerba mate which has not been roasted or aged) is often preferred. Guayaki’s new San Mateo blend is crafted in the Brazilian style by using an air dried, smoke-free drying process that yields a bright and lively herbal flavor and a clean finish. Unlike other brands in North America, Guayaki uses a premium cut which blends the whole leaf, tender stems and leaf powder to capture the potent ‘whole plant’ energy of the yerba mate tree.
San Mateo Loose Yerba Mate can be brewed like coffee in a French press, coffee machine or espresso maker, or it can be enjoyed the traditional way with a gourd and bombilla (metal filtered straw). Guayaki provides San Mateo in an economy sized 16-ounce bag for an SRP of $13.99.
The mountainous and densely forested São Mateus do Sul (translated to San Mateo) region in the southern Brazilian state of Parana is the nation’s unofficial yerba mate heritage center and is home to the Jaguar and other remarkable jungle wildlife. Called erva-mate in the local Portuguese patois, air-dried erva-mate is the base of regional yerba mate drinks called chimarrão (hot) and tereré (cold). Erva-mate is so popular that stone mosaics depicting the drink and its culture adorn village sidewalks. Guayaki San Mateo is a premium blend of only the very best organic shade-grown yerba mate that has been carefully selected from several local rainforest cultivations that implement sustainable agriculture and fair trade practices.
A yerba mate farmer uses low-impact horse power in the rainforest of San Mateo Region
A Darker Shade of Green - Reduce Your Carbon Footprint by Drinking Guayaki’s San Mateo
San Mateo Loose Yerba Mate is a ‘carbon subtracting’ product. This eco-feat is due primarily to the vast carbon sequestration that occurs in the vibrant rainforest where Guayaki’s yerba mate is sourced. Each 16-ounce pack of organic, shade-grown and fairly-traded San Mateo Loose Yerba Mate achieves a subtraction of 573 grams of carbon. The independent assessment was performed by Conscious Brands™ (www.consciousbrands.com) in accordance with the CarbonLabels.org standard. Growing Guayaki Yerba Mate in the natural rainforest absorbs 875g, while the carbon emissions from processing and transportation are much less: 220g processing, 11g packaging and 71g transportation.
Organic Guayaki Yerba Mate Thrives Under the Rainforest Canopy in Brazil
Guayaki’s award-winning Market Driven Restoration business model directly links their customers’ purchases to their partner farming communities in the Atlantic Rainforests of South America. Guayaki’s partners sustainably harvest organic yerba mate in the rainforest, generating a renewable income stream which enables the local communities to improve their lives and restore their lands. Sustainable yerba mate agriculture within the rainforest is a robust, long-term economic alternative to the destructive land use practices which threaten the region, such as vast soy plantations, clear cut logging and cattle grazing. Even the San Mateo package itself is eco-friendly. It is made from innovative biodegradable and compostable films that are forest-friendly, and the package is printed using water-based inks.
New Published Research Highlights the Nutrition and Health Benefits of Yerba Mate
The uplifting and nourishing choice of health-minded people, yerba mate provides 24 vitamins and minerals, 15 amino acids, 11 polyphenols (powerful antioxidants) and saponins (phytochemicals that bolster the immune system). Yerba mate is also well-known for its adaptogen-like qualities and has been proven to be a valuable weight management tool. Per serving, San Mateo contains the caffeine equivalent of ¾ cup of coffee; however, the caffeine is balanced by mate’s theobromine (the ‘euphoriant’ in chocolate), theophylline (another stimulant), and B vitamins including pantothenic acid (prevents over-stimulation of the nervous system). Therefore, people that drink yerba mate gain vitality and clarity of mind, but not the jitters, digestive discomfort and headaches that are common among consumers of coffee and energy drinks.
For many centuries, the indigenous herbalists of South America have used yerba mate as the base for their medicine. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published by researchers from the Department of Food Science and Human Nutrition at the University of Illinois in the November 2007 issue of the Journal of Food Science* details mate’s many health attributes, including:
Yerba mate possesses a much higher antioxidant capacity than green tea.
Experiments have shown a protective effect of mate against cancer.
Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
[Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
Mate Tea has been shown to have possible effects in the area of weight loss and management.
Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
Administering Mate extract decreased lipid oxidation in the heart by protecting myocardial tissue.
The Traditional Gourd Cermony - The Yerba Mate Culture of Sharing and Hospitality
Millions of people in South America sip yerba mate from a traditional gourd and bombilla throughout the day. Now that awareness of the health benefits of yerba mate is spreading rapidly on this continent, North Americans are becoming more interested in the cultural roots of this beverage. The ancient gourd ritual for enjoying yerba mate is a symbol of hospitality. Drinking mate inspires openness between those in the drinking circle, and this communal spirit allows the mate to do more than just nourish and energize bodies and minds. As the mate gourd is passed around, a sense of connection emerges. Typically, the cebador (mate server) prepares mate for a friend or a group of friends. The cebador drinks first, testing the waters to ensure that only a smooth running mate is shared. Then the gourd is refilled with water and passed counter-clockwise with the bombilla facing the recipient. Each person drinks the entire gourd. After the last sip, the gourd is returned with the bombilla facing the cebador. The gourd is refilled with hot water and follows the circle, continuing until the mate is lavado (flat).
In addition to the new San Mateo, Guayaki offers Traditional Yerba Mate, Gaucho’s Fuerte Espresso Mate, Java Mate (with spices and ramon nut), seven bottled Organic Yerba Mate Drinks, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, two varieties of Mate Latté Concentrates and yerba mate accessories. www.guayaki.com.
In South America, where yerba mate is a cultural phenomenon, techniques for processing yerba mate vary from country to country. In Paraguay and Argentina, many people prefer mate that has been wood dried and aged. Whereas in Brazil, “cruda yerba” (yerba mate which has not been roasted or aged) is often preferred. Guayaki’s new San Mateo blend is crafted in the Brazilian style by using an air dried, smoke-free drying process that yields a bright and lively herbal flavor and a clean finish. Unlike other brands in North America, Guayaki uses a premium cut which blends the whole leaf, tender stems and leaf powder to capture the potent ‘whole plant’ energy of the yerba mate tree.
San Mateo Loose Yerba Mate can be brewed like coffee in a French press, coffee machine or espresso maker, or it can be enjoyed the traditional way with a gourd and bombilla (metal filtered straw). Guayaki provides San Mateo in an economy sized 16-ounce bag for an SRP of $13.99.
The mountainous and densely forested São Mateus do Sul (translated to San Mateo) region in the southern Brazilian state of Parana is the nation’s unofficial yerba mate heritage center and is home to the Jaguar and other remarkable jungle wildlife. Called erva-mate in the local Portuguese patois, air-dried erva-mate is the base of regional yerba mate drinks called chimarrão (hot) and tereré (cold). Erva-mate is so popular that stone mosaics depicting the drink and its culture adorn village sidewalks. Guayaki San Mateo is a premium blend of only the very best organic shade-grown yerba mate that has been carefully selected from several local rainforest cultivations that implement sustainable agriculture and fair trade practices.
A yerba mate farmer uses low-impact horse power in the rainforest of San Mateo Region
A Darker Shade of Green - Reduce Your Carbon Footprint by Drinking Guayaki’s San Mateo
San Mateo Loose Yerba Mate is a ‘carbon subtracting’ product. This eco-feat is due primarily to the vast carbon sequestration that occurs in the vibrant rainforest where Guayaki’s yerba mate is sourced. Each 16-ounce pack of organic, shade-grown and fairly-traded San Mateo Loose Yerba Mate achieves a subtraction of 573 grams of carbon. The independent assessment was performed by Conscious Brands™ (www.consciousbrands.com) in accordance with the CarbonLabels.org standard. Growing Guayaki Yerba Mate in the natural rainforest absorbs 875g, while the carbon emissions from processing and transportation are much less: 220g processing, 11g packaging and 71g transportation.
Organic Guayaki Yerba Mate Thrives Under the Rainforest Canopy in Brazil
Guayaki’s award-winning Market Driven Restoration business model directly links their customers’ purchases to their partner farming communities in the Atlantic Rainforests of South America. Guayaki’s partners sustainably harvest organic yerba mate in the rainforest, generating a renewable income stream which enables the local communities to improve their lives and restore their lands. Sustainable yerba mate agriculture within the rainforest is a robust, long-term economic alternative to the destructive land use practices which threaten the region, such as vast soy plantations, clear cut logging and cattle grazing. Even the San Mateo package itself is eco-friendly. It is made from innovative biodegradable and compostable films that are forest-friendly, and the package is printed using water-based inks.
New Published Research Highlights the Nutrition and Health Benefits of Yerba Mate
The uplifting and nourishing choice of health-minded people, yerba mate provides 24 vitamins and minerals, 15 amino acids, 11 polyphenols (powerful antioxidants) and saponins (phytochemicals that bolster the immune system). Yerba mate is also well-known for its adaptogen-like qualities and has been proven to be a valuable weight management tool. Per serving, San Mateo contains the caffeine equivalent of ¾ cup of coffee; however, the caffeine is balanced by mate’s theobromine (the ‘euphoriant’ in chocolate), theophylline (another stimulant), and B vitamins including pantothenic acid (prevents over-stimulation of the nervous system). Therefore, people that drink yerba mate gain vitality and clarity of mind, but not the jitters, digestive discomfort and headaches that are common among consumers of coffee and energy drinks.
For many centuries, the indigenous herbalists of South America have used yerba mate as the base for their medicine. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published by researchers from the Department of Food Science and Human Nutrition at the University of Illinois in the November 2007 issue of the Journal of Food Science* details mate’s many health attributes, including:
Yerba mate possesses a much higher antioxidant capacity than green tea.
Experiments have shown a protective effect of mate against cancer.
Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
[Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
Mate Tea has been shown to have possible effects in the area of weight loss and management.
Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
Administering Mate extract decreased lipid oxidation in the heart by protecting myocardial tissue.
The Traditional Gourd Cermony - The Yerba Mate Culture of Sharing and Hospitality
Millions of people in South America sip yerba mate from a traditional gourd and bombilla throughout the day. Now that awareness of the health benefits of yerba mate is spreading rapidly on this continent, North Americans are becoming more interested in the cultural roots of this beverage. The ancient gourd ritual for enjoying yerba mate is a symbol of hospitality. Drinking mate inspires openness between those in the drinking circle, and this communal spirit allows the mate to do more than just nourish and energize bodies and minds. As the mate gourd is passed around, a sense of connection emerges. Typically, the cebador (mate server) prepares mate for a friend or a group of friends. The cebador drinks first, testing the waters to ensure that only a smooth running mate is shared. Then the gourd is refilled with water and passed counter-clockwise with the bombilla facing the recipient. Each person drinks the entire gourd. After the last sip, the gourd is returned with the bombilla facing the cebador. The gourd is refilled with hot water and follows the circle, continuing until the mate is lavado (flat).
In addition to the new San Mateo, Guayaki offers Traditional Yerba Mate, Gaucho’s Fuerte Espresso Mate, Java Mate (with spices and ramon nut), seven bottled Organic Yerba Mate Drinks, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, two varieties of Mate Latté Concentrates and yerba mate accessories. www.guayaki.com.
Friday, September 5, 2008
Yosemite National Park Executive Chef Featured at James Beard House
Percy Whatley, the executive chef of The Ahwahnee in Yosemite National Park, will prepare a unique multi-course dinner for distinguished guests and esteemed foundation members at the James Beard House on Saturday, September 6.
“The dinner theme is entitled ‘The Three Valleys’ and is based on a trio of California locations,” said Whatley. “The Ahwahnee is situated in the serenity of Yosemite Valley, the organic menu ingredients have been obtained from the nearby San Joaquin Valley, and the superior Robert Mondavi wines that will be poured hail from the Napa Valley. We’re truly proud of the sustainable and organic relationships we’ve established with local produce farmers, meat, poultry and fish companies. There’s no ocean seafood on this menu ~ just river fish like sturgeon and trout, meaning a great dinner can be served in an inland fashion while leaving a small carbon footprint.”
Accompanying Chef Whatley from The Ahwahnee, Yosemite’s Four-Diamond, historic national landmark hotel, will be culinary assistants from Delaware North Companies’ (DNC) corporate office and DNC Parks & Resorts at Yosemite, including corporate Master Chef Roland Henin, Executive Sous Chef Ambarish Lulay, and Pastry Chef Paul Padua.
DNC Parks & Resorts at Yosemite is an affiliate of Delaware North Companies and the authorized National Park Service concessioner responsible for lodging, dining, guest recreation, retail stores, and transportation in Yosemite National Park. For more information regarding advance lodging reservations at The Ahwahnee and activities throughout Yosemite, visit www.YosemitePark.com.
“The dinner theme is entitled ‘The Three Valleys’ and is based on a trio of California locations,” said Whatley. “The Ahwahnee is situated in the serenity of Yosemite Valley, the organic menu ingredients have been obtained from the nearby San Joaquin Valley, and the superior Robert Mondavi wines that will be poured hail from the Napa Valley. We’re truly proud of the sustainable and organic relationships we’ve established with local produce farmers, meat, poultry and fish companies. There’s no ocean seafood on this menu ~ just river fish like sturgeon and trout, meaning a great dinner can be served in an inland fashion while leaving a small carbon footprint.”
Accompanying Chef Whatley from The Ahwahnee, Yosemite’s Four-Diamond, historic national landmark hotel, will be culinary assistants from Delaware North Companies’ (DNC) corporate office and DNC Parks & Resorts at Yosemite, including corporate Master Chef Roland Henin, Executive Sous Chef Ambarish Lulay, and Pastry Chef Paul Padua.
DNC Parks & Resorts at Yosemite is an affiliate of Delaware North Companies and the authorized National Park Service concessioner responsible for lodging, dining, guest recreation, retail stores, and transportation in Yosemite National Park. For more information regarding advance lodging reservations at The Ahwahnee and activities throughout Yosemite, visit www.YosemitePark.com.
Wednesday, September 3, 2008
Antidote for the Holiday Glut? Let Them Eat Caviar!
Are you snowed in under a drift of holiday cookies, candies and cakes?
Sweets to the sweet wouldn’t be so bad if everyone didn’t have the same gifting idea.
This holiday season, there’s something luxe and luscious to cut the sugar and stand out from the crowd of predictable food presents.
Accessible. Affordable. Eco-friendly. Just a few years ago, these words would never have popped to mind in describing one of the world’s most delicious indulgences. But caviar has a new kind of cachet, thanks to Sterling Caviar – the nation’s premiere caviar aquaculture operation.
Harvested from the revered white sturgeon native to the Pacific Coast, Sterling Caviar is winning over chefs like Thomas Keller and Nobu Matsuhisa as well as other culinary professionals who deem its taste and texture equal or superior to that of Caspian Sea caviar. But these tastemakers aren’t just praising Sterling’s fresh ocean character or balance of rich, nutty notes. They are equally captivated by the eco-friendly attitude and the sustainable process that allows this premium caviar to be produced.
Unlike wild-harvested caviar, Sterling Caviar is produced on a Northern California aquatic farm under exacting, controlled conditions. Each briny pearl is the result of a long, careful process that is regulated in accordance with FDA requirements. “Abiding by these regulations guarantees sturgeon are produced in an environmentally sustainable manner, and that they yield fresh, consistently high quality caviar,” says Sterling General Manager Peter Struffenegger. Sterling has also put into place a sophisticated genetics program that ensures the company will never have to return to the wild for broodstock in order to continue to satisfy consumer demand for premium caviar.
At Sterling, sturgeon are raised for 8 to 10 years before they begin to mature and their roe is harvested. The fish live in pristine, fresh water under the constant care of the fisheries team of ten biologists. They are fed a diet specifically formulated to meet their every nutritional need and to ensure that they produce a high quality caviar.
When the roe is finally ready for harvest, the entire operation (which takes place in an FDA approved and inspected processing plant) takes less than thirty minutes, resulting in the freshest possible caviar.
Sterling is the only caviar producer that ages its caviar for at least ninety days before it is released to the market. The caviar is kept cold and at peak freshness during this period, but is never frozen or pasteurized. The aging process marries the eggs with the salt and results in a delicate and complex flavor that is unmatched. So instead of the old school mantra of “Beluga, Osetra, and Sevruga,” caviar connoisseurs are calling for Imperial, Royal, and Classic, the three grades of premium farm-raised caviar offered by Sterling.
Consumers can select from jars or tins in a variety of sizes ranging from 30 to 1800 grams:
Sterling Imperial Caviar reveals an unmistakable superiority in every essence of taste, texture, color and size. It is only available when upon inspection, roe that meets these standards is found. 30 grams: $88.
Sterling Royal Caviar is characterized by a larger, firmer bead and a delightfully rich and nutty flavor. 30 grams: $81.
Sterling Classic Caviar has been likened to Osetra, with a nutty flavor that is smooth and robust and small, firm pearls that glisten with a warm, dark color. 30 grams: $62.
For further information or to order Sterling Caviar for overnight delivery, please visit www.sterlingcaviar.com. For additional background on the caviar industry today, please visit www.caviaremptor.com or www.seaweb.org.
Sweets to the sweet wouldn’t be so bad if everyone didn’t have the same gifting idea.
This holiday season, there’s something luxe and luscious to cut the sugar and stand out from the crowd of predictable food presents.
Accessible. Affordable. Eco-friendly. Just a few years ago, these words would never have popped to mind in describing one of the world’s most delicious indulgences. But caviar has a new kind of cachet, thanks to Sterling Caviar – the nation’s premiere caviar aquaculture operation.
Harvested from the revered white sturgeon native to the Pacific Coast, Sterling Caviar is winning over chefs like Thomas Keller and Nobu Matsuhisa as well as other culinary professionals who deem its taste and texture equal or superior to that of Caspian Sea caviar. But these tastemakers aren’t just praising Sterling’s fresh ocean character or balance of rich, nutty notes. They are equally captivated by the eco-friendly attitude and the sustainable process that allows this premium caviar to be produced.
Unlike wild-harvested caviar, Sterling Caviar is produced on a Northern California aquatic farm under exacting, controlled conditions. Each briny pearl is the result of a long, careful process that is regulated in accordance with FDA requirements. “Abiding by these regulations guarantees sturgeon are produced in an environmentally sustainable manner, and that they yield fresh, consistently high quality caviar,” says Sterling General Manager Peter Struffenegger. Sterling has also put into place a sophisticated genetics program that ensures the company will never have to return to the wild for broodstock in order to continue to satisfy consumer demand for premium caviar.
At Sterling, sturgeon are raised for 8 to 10 years before they begin to mature and their roe is harvested. The fish live in pristine, fresh water under the constant care of the fisheries team of ten biologists. They are fed a diet specifically formulated to meet their every nutritional need and to ensure that they produce a high quality caviar.
When the roe is finally ready for harvest, the entire operation (which takes place in an FDA approved and inspected processing plant) takes less than thirty minutes, resulting in the freshest possible caviar.
Sterling is the only caviar producer that ages its caviar for at least ninety days before it is released to the market. The caviar is kept cold and at peak freshness during this period, but is never frozen or pasteurized. The aging process marries the eggs with the salt and results in a delicate and complex flavor that is unmatched. So instead of the old school mantra of “Beluga, Osetra, and Sevruga,” caviar connoisseurs are calling for Imperial, Royal, and Classic, the three grades of premium farm-raised caviar offered by Sterling.
Consumers can select from jars or tins in a variety of sizes ranging from 30 to 1800 grams:
Sterling Imperial Caviar reveals an unmistakable superiority in every essence of taste, texture, color and size. It is only available when upon inspection, roe that meets these standards is found. 30 grams: $88.
Sterling Royal Caviar is characterized by a larger, firmer bead and a delightfully rich and nutty flavor. 30 grams: $81.
Sterling Classic Caviar has been likened to Osetra, with a nutty flavor that is smooth and robust and small, firm pearls that glisten with a warm, dark color. 30 grams: $62.
For further information or to order Sterling Caviar for overnight delivery, please visit www.sterlingcaviar.com. For additional background on the caviar industry today, please visit www.caviaremptor.com or www.seaweb.org.
Two popular Web sites agree to share content ideas
Two popular Web sites, The Food Channel® (foodchannel.com), serving consumers with an interest in food, and FohBoh TM (fohboh.com), acting as the "voice" of the restaurant industry, have agreed to share marketing, promotional and content ideas in order to connect the views of both the foodservice trade and the consumer.
The Food Channel has a 20-year history of working within the foodservice business, and in January 2008 launched its interactive consumer site as a "gateway to all things food"¾offering a continually updating network of food news, recipes, trend tracking, professional tips, reviews and consumer-driven thoughts and activities. Also this year, FohBoh launched its social networking site for restaurateurs, providing opportunities for operators to create individual profiles, write blogs, share information and ideas and interact in an online community.
"By working together, we can consistently deliver the voice of both the industry and the consumer," said Bob Noble, publisher and CEO of The Food Channel. " We bring consumers to the table through their interest in having an online resource to increase food knowledge, and FohBoh brings the restaurateur, so there can be great two-way conversation."
"This partnership strengthens the ability for both sites to bring new information to our users," said Michael Atkinson, CEO of FohBoh. "It makes it easy to hear what both the consumer and the food industry want and to discover what they know."
Plans for the alliance include branded widgets on both sites, delivering consumer food trends to FohBoh and industry conversations to The Food Channel. The agreement also calls for the development of a leadership series, joint marketing of e-newsletters, and the establishment of dually branded events.
The Food Channel offers tested recipes, commentary, reviews and trends from the kitchens of The Food Channel ¾the same state-of-the-art kitchens that have helped to create some of the food industry's best recipes, menus and concepts over the years.
"Part of the mission of The Food Channel is to help people wisely reduce the number of choices they have to make so that day-to-day living is more manageable¾ our partnership with FohBoh will only further this mission," said Noble. "In a world where a search for "chicken salad" gives you 2.7 million options, we all need as much help as we can get."
About The Food Channel
The Food Channel Web site is designed to be a one-stop-shop for all things food, where users can find great recipes, smart food advice, and the latest food news and reviews. For more than 20 years, the state-of-the-art kitchens of The Food Channel have developed food products, ideas and recipes for some of the world's largest food companies. Until recently, The Food Channel has been used for industry insider information¾feeding news and resources to the food and foodservice industry¾and now it expands to reach food professionals and food lovers alike. To learn more, visit www.foodchannel.com .
About FohBoh
FohBoh, Inc. is the leading B2B social-business network for the restaurant industry globally. FohBohTM (short for industry terms front of the house and back of the house ) offers a powerful platform to food and beverage professionals worldwide to connect, communicate, collaborate and transact business online. Launched on Jan. 1, 2008, and based in San Francisco, FohBoh is an interactive, content rich, blog- and video-centric online network and business exchange, developed exclusively for the global restaurant industry. To learn more, visit www.fohboh.com.
The Food Channel has a 20-year history of working within the foodservice business, and in January 2008 launched its interactive consumer site as a "gateway to all things food"¾offering a continually updating network of food news, recipes, trend tracking, professional tips, reviews and consumer-driven thoughts and activities. Also this year, FohBoh launched its social networking site for restaurateurs, providing opportunities for operators to create individual profiles, write blogs, share information and ideas and interact in an online community.
"By working together, we can consistently deliver the voice of both the industry and the consumer," said Bob Noble, publisher and CEO of The Food Channel. " We bring consumers to the table through their interest in having an online resource to increase food knowledge, and FohBoh brings the restaurateur, so there can be great two-way conversation."
"This partnership strengthens the ability for both sites to bring new information to our users," said Michael Atkinson, CEO of FohBoh. "It makes it easy to hear what both the consumer and the food industry want and to discover what they know."
Plans for the alliance include branded widgets on both sites, delivering consumer food trends to FohBoh and industry conversations to The Food Channel. The agreement also calls for the development of a leadership series, joint marketing of e-newsletters, and the establishment of dually branded events.
The Food Channel offers tested recipes, commentary, reviews and trends from the kitchens of The Food Channel ¾the same state-of-the-art kitchens that have helped to create some of the food industry's best recipes, menus and concepts over the years.
"Part of the mission of The Food Channel is to help people wisely reduce the number of choices they have to make so that day-to-day living is more manageable¾ our partnership with FohBoh will only further this mission," said Noble. "In a world where a search for "chicken salad" gives you 2.7 million options, we all need as much help as we can get."
About The Food Channel
The Food Channel Web site is designed to be a one-stop-shop for all things food, where users can find great recipes, smart food advice, and the latest food news and reviews. For more than 20 years, the state-of-the-art kitchens of The Food Channel have developed food products, ideas and recipes for some of the world's largest food companies. Until recently, The Food Channel has been used for industry insider information¾feeding news and resources to the food and foodservice industry¾and now it expands to reach food professionals and food lovers alike. To learn more, visit www.foodchannel.com .
About FohBoh
FohBoh, Inc. is the leading B2B social-business network for the restaurant industry globally. FohBohTM (short for industry terms front of the house and back of the house ) offers a powerful platform to food and beverage professionals worldwide to connect, communicate, collaborate and transact business online. Launched on Jan. 1, 2008, and based in San Francisco, FohBoh is an interactive, content rich, blog- and video-centric online network and business exchange, developed exclusively for the global restaurant industry. To learn more, visit www.fohboh.com.
Experience Foods of the World
National Geographic has launched Foods of the World, a new culinary destination where consumers can experience and share the world’s food and cultures online at www.NatGeoFood.com. Offering a diverse assortment of competitively priced artisan and specialty items from more than 30 countries, Foods of the World is designed as a shopping resource for consumers interested in receiving fresh, high-quality foods from around the world. While online, consumers can share recipes from their own travels or culture, participate in community discussions and delve deeper into the origin of the site’s food offerings by accessing maps and feature stories about their region of choice from the National Geographic archives. As the site evolves, consumers will also be able to post photos and videos of their own travels and favorite real-world culinary destinations.
“Food has the ability to transport one to a specific culture and place. National Geographic has chosen food to further enhance connections between destination and culture,” said John Dumbacher, senior vice president for National Geographic Licensing. “In choosing to work with small purveyors, we are providing the most direct link possible between consumer and producer. This ensures that consumers receive fresher, higher-quality products in a way that also benefits the people of the community that crafted the food.”
National Geographic has built its reputation on sharing knowledge about the world and its people traditionally through its films, magazines, digital content and mission programs. The Foods of the World program is National Geographic’s newest means of engaging and educating people about global cultures.
Consumers can select from a variety of gift baskets, samplers and assortments according to country of origin and food type. Food categories include cheeses, chocolates and desserts, coffees and teas, dry goods, cured meats and seafood, oils and vinegars, and sauces and spreads.
In addition to these selections, Foods of the World also offers several Food Club options, containing monthly gift shipments with foods from around the globe (three-, six- and 12-month “tasting tours” are currently available). One can choose from such selections as Cheeses for Wine Tastings, Chocolates and Cookies, Oils and Vinegars, and Cheeses from Around the World, or indulge in the World Explorer, a one-of-a-kind cultural experience that lasts a full year.
Those seeking an immersive cultural travel experience beyond the digital world can try a Culinary Adventure through National Geographic Expeditions, National Geographic’s popular travel program. Culinary Expeditions offer the chance for consumers to become travelers, taking part in the rich cuisines of the world, immersed in their cultural context. In the company of a National Geographic expert, consumers can delve into culinary traditions and the unique local produce, while meeting leading chefs in fascinating places around the world. National Geographic’s Expedition to Southwest France connects travelers with author Raphael Kadushin, who takes them on an exploration of the cuisine of the Perigord region. While there, they settle into a historic castle and spend seven days meeting truffle hunters and renowned chefs, visiting artisanal cheese and foie gras producers, and strolling through markets and family farms. They can also try their hand at cooking local dishes and soak up the rhythms and flavors of everyday life.
Foods of the World seeks out natural foods that are minimally processed and offers a range of vegan, kosher, organic and fair trade options. The program supports the “slow food” movement, which subscribes to the belief that food should be produced in a clean way with minimal impact on the environment, animals and human health, and that employees involved in the growth and production of food should be fairly compensated for their work. National Geographic embraces environmental stewardship and seeks to inspire people to care about the planet.
Each of the culinary items available through Foods of the World has been carefully selected for quality and freshness. Every item sold through Foods of the World is carefully evaluated and kitchen- tested. All products are 100 percent guaranteed. National Geographic’s net proceeds support vital exploration, conservation, research and education programs.
About National Geographic
The National Geographic Society is one of the world's largest nonprofit scientific and educational organizations. Founded in 1888 to "increase and diffuse geographic knowledge," the Society works to inspire people to care about the planet. It reaches more than 300 million people worldwide each month through its official journal, National Geographic, and other magazines; National Geographic Channel; television documentaries; music; radio; films; books; DVDs; maps; school publishing programs; interactive media; and merchandise. National Geographic has funded more than 9,000 scientific research, conservation and exploration projects and supports an education program combating geographic illiteracy. For more information, visit nationalgeographic.com.
“Food has the ability to transport one to a specific culture and place. National Geographic has chosen food to further enhance connections between destination and culture,” said John Dumbacher, senior vice president for National Geographic Licensing. “In choosing to work with small purveyors, we are providing the most direct link possible between consumer and producer. This ensures that consumers receive fresher, higher-quality products in a way that also benefits the people of the community that crafted the food.”
National Geographic has built its reputation on sharing knowledge about the world and its people traditionally through its films, magazines, digital content and mission programs. The Foods of the World program is National Geographic’s newest means of engaging and educating people about global cultures.
Consumers can select from a variety of gift baskets, samplers and assortments according to country of origin and food type. Food categories include cheeses, chocolates and desserts, coffees and teas, dry goods, cured meats and seafood, oils and vinegars, and sauces and spreads.
In addition to these selections, Foods of the World also offers several Food Club options, containing monthly gift shipments with foods from around the globe (three-, six- and 12-month “tasting tours” are currently available). One can choose from such selections as Cheeses for Wine Tastings, Chocolates and Cookies, Oils and Vinegars, and Cheeses from Around the World, or indulge in the World Explorer, a one-of-a-kind cultural experience that lasts a full year.
Those seeking an immersive cultural travel experience beyond the digital world can try a Culinary Adventure through National Geographic Expeditions, National Geographic’s popular travel program. Culinary Expeditions offer the chance for consumers to become travelers, taking part in the rich cuisines of the world, immersed in their cultural context. In the company of a National Geographic expert, consumers can delve into culinary traditions and the unique local produce, while meeting leading chefs in fascinating places around the world. National Geographic’s Expedition to Southwest France connects travelers with author Raphael Kadushin, who takes them on an exploration of the cuisine of the Perigord region. While there, they settle into a historic castle and spend seven days meeting truffle hunters and renowned chefs, visiting artisanal cheese and foie gras producers, and strolling through markets and family farms. They can also try their hand at cooking local dishes and soak up the rhythms and flavors of everyday life.
Foods of the World seeks out natural foods that are minimally processed and offers a range of vegan, kosher, organic and fair trade options. The program supports the “slow food” movement, which subscribes to the belief that food should be produced in a clean way with minimal impact on the environment, animals and human health, and that employees involved in the growth and production of food should be fairly compensated for their work. National Geographic embraces environmental stewardship and seeks to inspire people to care about the planet.
Each of the culinary items available through Foods of the World has been carefully selected for quality and freshness. Every item sold through Foods of the World is carefully evaluated and kitchen- tested. All products are 100 percent guaranteed. National Geographic’s net proceeds support vital exploration, conservation, research and education programs.
About National Geographic
The National Geographic Society is one of the world's largest nonprofit scientific and educational organizations. Founded in 1888 to "increase and diffuse geographic knowledge," the Society works to inspire people to care about the planet. It reaches more than 300 million people worldwide each month through its official journal, National Geographic, and other magazines; National Geographic Channel; television documentaries; music; radio; films; books; DVDs; maps; school publishing programs; interactive media; and merchandise. National Geographic has funded more than 9,000 scientific research, conservation and exploration projects and supports an education program combating geographic illiteracy. For more information, visit nationalgeographic.com.
Local chef goes hi tech to prepare for Culinary Olympics
By day, he is associate director of admissions for University of
Cincinnatirestaurant. In his spare time he teaches at the Midwest Culinary
Institute. And now Andrew Vogel is part of a team of headed to the
prestigious IKA culinary Olympics in Erfurt, Germany this fall. Whathelping
the team keep track of recipes, ingredients, crates of equipment
and the overwhelming details of going for culinary gold?
Every four years, thousands of the world's top chefs and confectioners
compete in the International Culinary Olympics held in Germany. This
October, Andrew and another associate are supporting a three-chef team in
their quest for success at the Culinary Olympics. The team depends on
their tablet PCs and ritePen 3.0 from Ritescript to distribute notes from
every team meeting, track recipes, recipe changes and ingredients, and the
overwhelming task of packing more than 7 crates full of everything the
chefs will need for the competition number of spatulas, the right pans, and the chefs.
"If I take notes with pen and paper I'm doubling my work because I would
have to re-enter everything into a computer, but a kitchen is a very
inhospitable environment for a laptop computer,difficult to find a suitable
place to set it down and you canwhile holding it. My tablet PC and ritePen 3.0
solved the problem! I hold my tablet PC like a notebook, and with ritePen 3.0
I can take notes in the way that is most natural to me cooking on the line, I can
take notes on ingredients and techniques and this would be impossible using a laptop.
The macros in ritePen 3.0 help Vogel by providing shortcuts. Writing a
chefRather than writing out a common cooking term such as combination of onions,
carrots and celery), he enters a macro and the term is spelled out automatically.
With ritePen 3.0, I can write anywhere on the screen which is a huge
feature. My meeting notes, notes made on the line in the kitchen, or notes
jotted down for equipment that needs packed all turn automatically into
text and I can easily email them to share them with the whole team.
Alan Neace is a seasoned chef on this Culinary Olympics-bound team; he has already
cooked up 12 Gold Medals, 5 Silver and 12 Bronze at previous Culinary Olympics.
The most critical element for preparing for the Olympics is getting
quality feedback and recording it somehow so we can improve on our next
attempt,Using ritePen, Alan can make immediate entries into his recipes or
procedures. A master chef may be offering comment and critique, and as
quickly they are talking, Alan uses ritePen to make notes. With ritePen,
he doesnnotes into a computer. smoothly!Since they all have busy lives outside
preparing for the Culinary Olympics, the teammake the best use of their limited time,
keeping the team moving fast and efficiently toward Culinary Olympics Gold!
Background on Culinary Olympics:
Officially called the Internationale Kochkunst Ausstellung (IKA) for the
past 100 years, the event is known as the culinary "Olympics" because
competition tests chefs in much the same way the sports Olympics do. The
event began as a local cooking contest in 1896 at the Frankfurt
fairgrounds which remained the location of all the competitions until 1996
when the competition moved to Berlin, and now the gastronomic paradise of
Erfurt.
IKA 2008 will be the biggest assemblage of culinary professionals ever: 40
national teams, 90 Regional Teams, 11 military teams and 2000 chefs and
confectioners will be competing for medals and the Olympic Champion Title
at the Culinary Olympics 2008 in Erfurt, Germany from October 19 - 23,
2008. Competitors will be demonstrating their top culinary performance in
twenty categories that encompass every area of haute cuisine and
patissier.
Cincinnatirestaurant. In his spare time he teaches at the Midwest Culinary
Institute. And now Andrew Vogel is part of a team of headed to the
prestigious IKA culinary Olympics in Erfurt, Germany this fall. Whathelping
the team keep track of recipes, ingredients, crates of equipment
and the overwhelming details of going for culinary gold?
Every four years, thousands of the world's top chefs and confectioners
compete in the International Culinary Olympics held in Germany. This
October, Andrew and another associate are supporting a three-chef team in
their quest for success at the Culinary Olympics. The team depends on
their tablet PCs and ritePen 3.0 from Ritescript to distribute notes from
every team meeting, track recipes, recipe changes and ingredients, and the
overwhelming task of packing more than 7 crates full of everything the
chefs will need for the competition number of spatulas, the right pans, and the chefs.
"If I take notes with pen and paper I'm doubling my work because I would
have to re-enter everything into a computer, but a kitchen is a very
inhospitable environment for a laptop computer,difficult to find a suitable
place to set it down and you canwhile holding it. My tablet PC and ritePen 3.0
solved the problem! I hold my tablet PC like a notebook, and with ritePen 3.0
I can take notes in the way that is most natural to me cooking on the line, I can
take notes on ingredients and techniques and this would be impossible using a laptop.
The macros in ritePen 3.0 help Vogel by providing shortcuts. Writing a
chefRather than writing out a common cooking term such as combination of onions,
carrots and celery), he enters a macro and the term is spelled out automatically.
With ritePen 3.0, I can write anywhere on the screen which is a huge
feature. My meeting notes, notes made on the line in the kitchen, or notes
jotted down for equipment that needs packed all turn automatically into
text and I can easily email them to share them with the whole team.
Alan Neace is a seasoned chef on this Culinary Olympics-bound team; he has already
cooked up 12 Gold Medals, 5 Silver and 12 Bronze at previous Culinary Olympics.
The most critical element for preparing for the Olympics is getting
quality feedback and recording it somehow so we can improve on our next
attempt,Using ritePen, Alan can make immediate entries into his recipes or
procedures. A master chef may be offering comment and critique, and as
quickly they are talking, Alan uses ritePen to make notes. With ritePen,
he doesnnotes into a computer. smoothly!Since they all have busy lives outside
preparing for the Culinary Olympics, the teammake the best use of their limited time,
keeping the team moving fast and efficiently toward Culinary Olympics Gold!
Background on Culinary Olympics:
Officially called the Internationale Kochkunst Ausstellung (IKA) for the
past 100 years, the event is known as the culinary "Olympics" because
competition tests chefs in much the same way the sports Olympics do. The
event began as a local cooking contest in 1896 at the Frankfurt
fairgrounds which remained the location of all the competitions until 1996
when the competition moved to Berlin, and now the gastronomic paradise of
Erfurt.
IKA 2008 will be the biggest assemblage of culinary professionals ever: 40
national teams, 90 Regional Teams, 11 military teams and 2000 chefs and
confectioners will be competing for medals and the Olympic Champion Title
at the Culinary Olympics 2008 in Erfurt, Germany from October 19 - 23,
2008. Competitors will be demonstrating their top culinary performance in
twenty categories that encompass every area of haute cuisine and
patissier.
Research Papers Provide Further Evidence that Tea is Steeped in Health
In a supplement to the August issue of the Journal of Nutrition, researchers from around the world published 11 scientific papers about the unique health benefits of drinking green, black and oolong tea. Although tea has been known to have medicinal properties since 2737 BC, when Chinese emperor Shen-Nung, known as the “Divine Healer,” declared tea important for the body and mind, modern-day medicine is now documenting just how tea plays role in human health and disease prevention.
The current research papers address the important and wide ranging areas of health in which tea is thought to play a role, from heart disease and certain cancers, to type II diabetes. In addition, research on the emerging role of tea for improving cognitive function and mood, preventing or reversing neurological decline and aiding in weight loss and maintenance were included.
Below, a review of the major papers and their key findings:
Boost Brain Health
Exciting new research found that a unique compound in tea, L-theanine, may act on the alpha brain waves that help us feel calm and more centered and able to focus. Using electrophysiological measures that monitor brain activity, researchers tracked brain activity after subjects received the amount of theanine equal to five to six cups of tea. The results found that activity in areas of the brain responsible for attention was enhanced and attention improved. The brain activity increased just 20 minutes after consuming theanine, and lasted about three to four hours, which may be why many people tend to drink a cup of tea every three-to-four hours.
Observational studies show that tea drinking has an inverse association with age-related dementia, Alzheimer's and Parkinson's diseases, but researchers are investigating the ways in which green tea polyphenols provide neuroregenerative properties. Israeli researchers found that when purified EGCG equal to about two to four cups of green tea per day was provided to animals with induced Parkinson’s, it appeared to prevent brain cells from dying and even to improved markers associated with neurological decline.
Defense Against Diabetes
Could a cup of tea help keep type II diabetes at bay? U.S. Department of Agriculture researchers found that tea has the ability to influence glucose metabolism and potentially reduce risk for diabetes through several mechanisms. The researchers write that in vitro animal studies have documented that compounds in tea influences glucose metabolism and enhances insulin activity. In addition, they cite human clinical trials that have found that tea consumption improved blood glucose control. However, they also caution that more studies are required to better understand the role that tea may have in the fight against type II diabetes.
Tea Drinkers Get Flavonoid Boost
Michigan State University (MSU) researchers analyzed government food pattern and consumption data to report on the differences in dietary flavonoid intake between tea drinkers and non-tea drinkers, citing that sources of flavonoid intake in free-living U.S. adults have not yet been reported. According to the MSU researchers, tea was the most prominent source of flavonoids from food and beverages in the U.S. diet. They found that the diets of tea drinkers had over 20 times the flavonoids (697.9 vs. 32.6) of non-tea drinkers. Flavonoid intake is inversely associated with the incidence of many chronic diseases, and may be one of the chief reasons why tea offers such a healthy punch.
While some of the studies published are considered preliminary, there are no known health risks associated with drinking tea--and only the prospect of myriad health benefits. Please visit http://www.teausa.com/scisymp/publicity.cfm for access to the studies.
The current research papers address the important and wide ranging areas of health in which tea is thought to play a role, from heart disease and certain cancers, to type II diabetes. In addition, research on the emerging role of tea for improving cognitive function and mood, preventing or reversing neurological decline and aiding in weight loss and maintenance were included.
Below, a review of the major papers and their key findings:
Boost Brain Health
Exciting new research found that a unique compound in tea, L-theanine, may act on the alpha brain waves that help us feel calm and more centered and able to focus. Using electrophysiological measures that monitor brain activity, researchers tracked brain activity after subjects received the amount of theanine equal to five to six cups of tea. The results found that activity in areas of the brain responsible for attention was enhanced and attention improved. The brain activity increased just 20 minutes after consuming theanine, and lasted about three to four hours, which may be why many people tend to drink a cup of tea every three-to-four hours.
Observational studies show that tea drinking has an inverse association with age-related dementia, Alzheimer's and Parkinson's diseases, but researchers are investigating the ways in which green tea polyphenols provide neuroregenerative properties. Israeli researchers found that when purified EGCG equal to about two to four cups of green tea per day was provided to animals with induced Parkinson’s, it appeared to prevent brain cells from dying and even to improved markers associated with neurological decline.
Defense Against Diabetes
Could a cup of tea help keep type II diabetes at bay? U.S. Department of Agriculture researchers found that tea has the ability to influence glucose metabolism and potentially reduce risk for diabetes through several mechanisms. The researchers write that in vitro animal studies have documented that compounds in tea influences glucose metabolism and enhances insulin activity. In addition, they cite human clinical trials that have found that tea consumption improved blood glucose control. However, they also caution that more studies are required to better understand the role that tea may have in the fight against type II diabetes.
Tea Drinkers Get Flavonoid Boost
Michigan State University (MSU) researchers analyzed government food pattern and consumption data to report on the differences in dietary flavonoid intake between tea drinkers and non-tea drinkers, citing that sources of flavonoid intake in free-living U.S. adults have not yet been reported. According to the MSU researchers, tea was the most prominent source of flavonoids from food and beverages in the U.S. diet. They found that the diets of tea drinkers had over 20 times the flavonoids (697.9 vs. 32.6) of non-tea drinkers. Flavonoid intake is inversely associated with the incidence of many chronic diseases, and may be one of the chief reasons why tea offers such a healthy punch.
While some of the studies published are considered preliminary, there are no known health risks associated with drinking tea--and only the prospect of myriad health benefits. Please visit http://www.teausa.com/scisymp/publicity.cfm for access to the studies.
New "dining in" alternatives
At a time when consumers are increasingly looking for ways to stretch their food budgets without sacrificing quality and taste, SUPERVALU (NYSE: SVU) today announced the launch of its new Culinary CircleTM brand of premium food lovers’ foods. The brand enables consumers to enjoy restaurant-quality food right at home easily and affordably, and is available nationwide at the company’s family of grocery stores, including Acme, Albertsons, bigg’s, Cub Foods, Farm Fresh, Hornbacher’s, Jewel-Osco, Lucky, Shaw’s/Star Market, Shop ‘n Save and Shoppers Food & Pharmacy.
The Culinary Circle brand will initially feature more than 150 items in the deli, bakery, frozen and center store aisles. Offerings range from on-the-go meals, elegant hors d’oeuvres and gourmet spreads to high-end desserts and artisan breads. Culinary Circle products will be priced approximately 20 to 25 percent below casual restaurant food and about 10 to 15 percent lower than other premium national brands.
“The rising cost of gas and other household necessities makes it harder for many consumers to justify dining out as often as they’d like,” said Chad Terrell, Culinary Circle brand manager. “Our line-up of chef-inspired Culinary Circle products is designed to bring affordable, quality meals to the dining room, and help meet the needs of consumers who love to eat out and sample different kinds of foods or indulge in the kinds of meals they simply don’t have the time to make at home.
“Culinary Circle brings families back to their own dining rooms with the quality and unique variety of food found on casual dining restaurant menus,” continued Terrell.
A recent study conducted by the Food Marketing Institute found that more than 70 percent of Americans are dining out less often due to economic concerns.1 At the same time, consumers have become increasingly accustomed to a broader and more unique array of foods through restaurants, travel and televised cooking shows. So despite the economy, they continue to have high expectations for the foods they eat, seeking out meals with bold or unexpected flavors or delicious aromas.2
“Culinary Circle exemplifies SUPERVALU’s continued focus on being a customer-centric organization,” said Duncan Mac Naughton, executive vice president, SUPERVALU merchandising and marketing. “Significant research and understanding of consumer insights went into the development of the brand, which has enabled us to appeal directly to consumers’ desire for premium products that help them recreate the casual restaurant experiences they’ve come to enjoy, at a fraction of the cost.”
Inspired by the cuisine at some of today’s most popular restaurants, Culinary Circle products offer the latest in flavor trends and are made with unique, fresh, high-quality ingredients. Choices in the Culinary Circle line range from traditional favorites to original items, some of which include:
Entrees
· Pork Carnitas Enchilada Casserole
· Rotisserie Chicken
· Chicken Marsala over Linguini Mariana
Side Dishes
· Rosemary Garlic Roasted Potatoes
· Oven Roasted Vegetables
Soups
· Chicken Noodle
· Tuscan Tomato & Vegetable
Pizzas
· Ultra Thin Chicken Alfredo
· Ultra Thin Margherita
· Rising Crust Spicy Italian Sausage
Frozen Desserts
· Pineapple Upside Down Cake
· White & Dark Chocolate Mousse Cake
Cookies
· Key Lime White Homestyle Crisp Cookies
· White Chocolate Macadamia Nut Homestyle Crisp Cookies
· Chocolate Brownie Soft & Chewy Cookies
· Chocolate Chip Lava Cookies
Marinades
· Jamaican Style Jerk
· Raspberry Chipotle
· Shanghai Five Spice Teriyaki
The story behind the circle
Each Culinary Circle package bears a semi-circular logo that evokes the drizzle of chocolate or a specialty sauce on a restaurant plate known as the “chef’s mark,” the finishing touch to fine dishes. Presented in palette-pleasing colors of espresso brown and metallic copper, the design adds a touch of elegance to the brand and the feel of a contemporary kitchen. Packages feature high-level photography that depicts the hand-created quality of the products, and copy that emphasizes the authentic ingredients or special cooking techniques that help bring each item to life.
Consumers can find easy recipes incorporating Culinary Circle products online at www.culinarycircle.com. The recipes include ideas for appetizers, entrees and desserts, and can be made by combining a Culinary Circle product with everyday grocery items. Many can be made in as little as 10 minutes, such as “Shanghai Chicken Wings” made with frozen chicken wings, Culinary Circle Shanghai Five Spice Teriyaki Sauce and green onions, or “Macaroon Key Lime Parfaits” made with key lime yogurt, kiwi fruit, raspberries and Culinary Circle “Macaroon With Pecan Chocolate Chip Cookies.”
Culinary Circle joins several SUPERVALU private-label brands, including Wild HarvestTM, Baby Basics, Java Delight, Homelife and Shoppers Value. For more information about the line of Culinary Circle products, visit www.culinarycircle.com or call 1-877-932-7948.
About SUPERVALU INC.
SUPERVALU INC. is one of the largest companies in the United States grocery channel with estimated annual sales of $44 billion. SUPERVALU holds leading market share positions across the U.S. with its approximately 2,475 retail grocery locations, including nearly 920 in-store pharmacies. Through SUPERVALU's nationwide supply chain network, the company provides distribution and related logistics support services to more than 5,000 grocery endpoints across the country. SUPERVALU currently has approximately 192,000 employees. For more information about SUPERVALU visit www.supervalu.com.
The Culinary Circle brand will initially feature more than 150 items in the deli, bakery, frozen and center store aisles. Offerings range from on-the-go meals, elegant hors d’oeuvres and gourmet spreads to high-end desserts and artisan breads. Culinary Circle products will be priced approximately 20 to 25 percent below casual restaurant food and about 10 to 15 percent lower than other premium national brands.
“The rising cost of gas and other household necessities makes it harder for many consumers to justify dining out as often as they’d like,” said Chad Terrell, Culinary Circle brand manager. “Our line-up of chef-inspired Culinary Circle products is designed to bring affordable, quality meals to the dining room, and help meet the needs of consumers who love to eat out and sample different kinds of foods or indulge in the kinds of meals they simply don’t have the time to make at home.
“Culinary Circle brings families back to their own dining rooms with the quality and unique variety of food found on casual dining restaurant menus,” continued Terrell.
A recent study conducted by the Food Marketing Institute found that more than 70 percent of Americans are dining out less often due to economic concerns.1 At the same time, consumers have become increasingly accustomed to a broader and more unique array of foods through restaurants, travel and televised cooking shows. So despite the economy, they continue to have high expectations for the foods they eat, seeking out meals with bold or unexpected flavors or delicious aromas.2
“Culinary Circle exemplifies SUPERVALU’s continued focus on being a customer-centric organization,” said Duncan Mac Naughton, executive vice president, SUPERVALU merchandising and marketing. “Significant research and understanding of consumer insights went into the development of the brand, which has enabled us to appeal directly to consumers’ desire for premium products that help them recreate the casual restaurant experiences they’ve come to enjoy, at a fraction of the cost.”
Inspired by the cuisine at some of today’s most popular restaurants, Culinary Circle products offer the latest in flavor trends and are made with unique, fresh, high-quality ingredients. Choices in the Culinary Circle line range from traditional favorites to original items, some of which include:
Entrees
· Pork Carnitas Enchilada Casserole
· Rotisserie Chicken
· Chicken Marsala over Linguini Mariana
Side Dishes
· Rosemary Garlic Roasted Potatoes
· Oven Roasted Vegetables
Soups
· Chicken Noodle
· Tuscan Tomato & Vegetable
Pizzas
· Ultra Thin Chicken Alfredo
· Ultra Thin Margherita
· Rising Crust Spicy Italian Sausage
Frozen Desserts
· Pineapple Upside Down Cake
· White & Dark Chocolate Mousse Cake
Cookies
· Key Lime White Homestyle Crisp Cookies
· White Chocolate Macadamia Nut Homestyle Crisp Cookies
· Chocolate Brownie Soft & Chewy Cookies
· Chocolate Chip Lava Cookies
Marinades
· Jamaican Style Jerk
· Raspberry Chipotle
· Shanghai Five Spice Teriyaki
The story behind the circle
Each Culinary Circle package bears a semi-circular logo that evokes the drizzle of chocolate or a specialty sauce on a restaurant plate known as the “chef’s mark,” the finishing touch to fine dishes. Presented in palette-pleasing colors of espresso brown and metallic copper, the design adds a touch of elegance to the brand and the feel of a contemporary kitchen. Packages feature high-level photography that depicts the hand-created quality of the products, and copy that emphasizes the authentic ingredients or special cooking techniques that help bring each item to life.
Consumers can find easy recipes incorporating Culinary Circle products online at www.culinarycircle.com. The recipes include ideas for appetizers, entrees and desserts, and can be made by combining a Culinary Circle product with everyday grocery items. Many can be made in as little as 10 minutes, such as “Shanghai Chicken Wings” made with frozen chicken wings, Culinary Circle Shanghai Five Spice Teriyaki Sauce and green onions, or “Macaroon Key Lime Parfaits” made with key lime yogurt, kiwi fruit, raspberries and Culinary Circle “Macaroon With Pecan Chocolate Chip Cookies.”
Culinary Circle joins several SUPERVALU private-label brands, including Wild HarvestTM, Baby Basics, Java Delight, Homelife and Shoppers Value. For more information about the line of Culinary Circle products, visit www.culinarycircle.com or call 1-877-932-7948.
About SUPERVALU INC.
SUPERVALU INC. is one of the largest companies in the United States grocery channel with estimated annual sales of $44 billion. SUPERVALU holds leading market share positions across the U.S. with its approximately 2,475 retail grocery locations, including nearly 920 in-store pharmacies. Through SUPERVALU's nationwide supply chain network, the company provides distribution and related logistics support services to more than 5,000 grocery endpoints across the country. SUPERVALU currently has approximately 192,000 employees. For more information about SUPERVALU visit www.supervalu.com.
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