Beverly Hills Farmers' Market hosts its annual Pie Bake a'la Beverly Hills & Piesta, Sunday, June 12, 2011. Move over cupcakes, pies are in style right now and the city of Beverly Hills is just the place to let your pie strut its stuff and win 1st place. A fun event for the whole family to enjoy, attractions include pony rides, a petting zoo and musical entertainment. Attendees can enter in a Pie Eating Contest at 12:00pm.
People have been crafting recipes all year, waiting in anticipation to showcase a family recipe or a new creation of their own. The Pie Bake a'la Beverly Hills & Piesta attracted more than 6,000 attendees in 2010. Locals and visitors alike enjoyed a wonderful afternoon in the sun eating pie and participating in the fun.
Last year's 1st place recipe was delicious Blueberry Cream Pie. Other winning recipes include a Wild Huckleberry Pie and a Strawberry Lemonade Pie. All winning recipes will be posted on the City of Beverly Hills website.
The Pie Bake a'la Beverly Hills is open to amateurs only and limited to 20 contestants. Contestants can register at the Farmers' Market Information Booth each Sunday or mail registration to: Beverly Hills Farmers' Market, c/o Community Services, 501 Doheny Road, Beverly Hills, CA 90210. There is a $5 entry fee. The deadline to submit entries is May 29th.
Only home-baked fruit pies will be accepted. No meat pies or cheesecakes will be accepted. The pie must be prepared and baked by the contestant submitting the pie entry for judging. All pies must be made with a fruit that is locally grown in California. Crust and filling must be made from scratch. No store bought crust, dough, or can fillings may be used. No artificial preservatives, binders, or sweeteners are to be used in the making of this pie. Use of local sugars, honeys, meals, is a plus, but not required.
Contestants must bring their pies to the Pie Judging area at 9:00a.m. Pie Judging will take place between 10:00 a.m. and 11:00 a.m. with winners announced shortly thereafter. Judging will be based on the following criteria: flavor, filling, crust, overall appearance and creativity.
Ongoing events for kids will be held throughout the day including "Half Pint Pantry" where kids can make their own pies, and "It's in the Filling" where kids can make play dough pies and sift for treasure in flour. Slices of pie will be for sale all day.
When: June 12, 2011, 9:00am to 1:00pm
Where: Beverly Hills Farmers' Market
9300 Civic Center Drive
2 hours free parking at Civic Center, 450 N. Rexford Drive
How: Contest rules and regulations available at www.beverlyhills.org
"Best Tasting Pie" cash awards:
1st place - $275
2nd place - $150
3rd place - $75
"Most Pieutiful Pie" winner will receive a $100 cash award
Additional Information for the Public: Contact Market Management, 310-285-6830.
Thursday, March 31, 2011
Good Earth Tea Announces "Tag, You're It!" Tea Tag Contest Winners
Good Earth Tea has featured inspirational quotes on their tea tags for years. But from January 10 – February 21, 2011, they invited tea drinkers to submit an original quote via email, Facebook or Twitter for the chance to have their words – along with their name, blog or Twitter handle – printed on Good Earth Tea Tags. After careful consideration, 25 quotes made the final cut. To see the full list of winners and winning quotes, visit www.GoodEarth.com.
“We received thousands of entries… one more creative than the next,” says Deborah Glasser, Marketing Director for Tata Global Beverages, owner of Good Earth Tea. “The winning quotes are as eclectic as our tea drinkers… some witty, others profound, but all reflect originality, personality, and the essence of the Good Earth Tea brand.”
Winners and their quotes will be published on Good Earth Tea Tags, available on shelf later this year.
About Good Earth
Part of Tata Global Beverages, a global beverage business and the world’s second largest tea company, Good Earth is dedicated to brewing goodness into each and every cup of their delicious, premium all-natural teas, ensuring a purity and authenticity in a wide variety of blends. One of the first American herbal companies and a leader in specialty tea, Good Earth Teas brings full flavored, healthy teas from around the world to the
“We received thousands of entries… one more creative than the next,” says Deborah Glasser, Marketing Director for Tata Global Beverages, owner of Good Earth Tea. “The winning quotes are as eclectic as our tea drinkers… some witty, others profound, but all reflect originality, personality, and the essence of the Good Earth Tea brand.”
Winners and their quotes will be published on Good Earth Tea Tags, available on shelf later this year.
About Good Earth
Part of Tata Global Beverages, a global beverage business and the world’s second largest tea company, Good Earth is dedicated to brewing goodness into each and every cup of their delicious, premium all-natural teas, ensuring a purity and authenticity in a wide variety of blends. One of the first American herbal companies and a leader in specialty tea, Good Earth Teas brings full flavored, healthy teas from around the world to the
Wednesday, March 30, 2011
Celebrate the 137th Kentucky Derby With Derby-Pie®
Over 50 years ago in the small kitchen of the Melrose Inn in Prospect, Ky, a culinary legend was born: Derby-Pie®. In 1954, Melrose Inn manager George Kern developed the recipe with the help of his parents, Walter and Leaudra. The three spent hours taste-testing the blend of ingredients that would become the family recipe that remains a secret to this day. Today, the pie is a staple of Kentucky cuisine and a must-have for any Derby celebration. The Kern family supplies the pie year-round to over 200 restaurants and retail locations all over the state. On Derby day alone, Churchill Downs will serve over 25,000 slices of Derby-Pie® chocolate nut pie.
"There is no better time than the Kentucky Derby to enjoy a slice of Derby-Pie®," said Alan Rupp, president of Kern's Kitchen, Inc. "The Derby is a time for Kentucky natives to share our time-honored traditions with the world. We are proud that Derby-Pie® is part of the Kentucky Derby experience."
Derby-Pie® chocolate nut pie is a decadent combination of dark chocolate chips and crisp English walnut pieces suspended in a sweet, custardy filling. The pie is baked to melt-in-your-mouth perfection in Kern's own signature delicate and buttery crust. The name for the famous pie was literally luck of the draw when George, Walter and Leaudra, along with some family friends, put their favorites in a hat and pulled out the winning name: Derby-Pie. While select members of the Kern family know each delicious ingredient and how they go together, Walter and Leaudra Kern's grandson Alan Rupp and their great-grandson Jon Rupp are the driving forces behind the family business. Protected by a federally registered trademark since the 1960s, Derby-Pie® is a name that has endured several court battles and won them all. Ordering information is available at http://derbypie.com/new/bring_a_pie_home.html.
About Kern's Kitchen, Inc. Kern's Kitchen, maker of the world-famous chocolate nut Derby-Pie®, is a small family operation in Louisville, Ky. The iconic recipe was born over a half century ago as the specialty pastry of the Melrose Inn in Prospect, Ky. By 1968, Derby-Pie® had become so successful that the name was registered with the U.S. Patent Office and the Commonwealth of Kentucky. In the fall of 2010, Kern's Kitchen introduced their first new product in over 40 years, Golden Pecan pie. The heritage recipe for the Golden Pecan pie was pulled from the same source as Kern's world famous Derby-Pie®: straight from Great-Grandma Kern's personal recipe box. Today, the Kern grandchildren take the same pride in preparing Kern's Kitchen products that their grandparents did over a half century ago. For more information, visit www.derbypiecom.
"There is no better time than the Kentucky Derby to enjoy a slice of Derby-Pie®," said Alan Rupp, president of Kern's Kitchen, Inc. "The Derby is a time for Kentucky natives to share our time-honored traditions with the world. We are proud that Derby-Pie® is part of the Kentucky Derby experience."
Derby-Pie® chocolate nut pie is a decadent combination of dark chocolate chips and crisp English walnut pieces suspended in a sweet, custardy filling. The pie is baked to melt-in-your-mouth perfection in Kern's own signature delicate and buttery crust. The name for the famous pie was literally luck of the draw when George, Walter and Leaudra, along with some family friends, put their favorites in a hat and pulled out the winning name: Derby-Pie. While select members of the Kern family know each delicious ingredient and how they go together, Walter and Leaudra Kern's grandson Alan Rupp and their great-grandson Jon Rupp are the driving forces behind the family business. Protected by a federally registered trademark since the 1960s, Derby-Pie® is a name that has endured several court battles and won them all. Ordering information is available at http://derbypie.com/new/bring_a_pie_home.html.
About Kern's Kitchen, Inc. Kern's Kitchen, maker of the world-famous chocolate nut Derby-Pie®, is a small family operation in Louisville, Ky. The iconic recipe was born over a half century ago as the specialty pastry of the Melrose Inn in Prospect, Ky. By 1968, Derby-Pie® had become so successful that the name was registered with the U.S. Patent Office and the Commonwealth of Kentucky. In the fall of 2010, Kern's Kitchen introduced their first new product in over 40 years, Golden Pecan pie. The heritage recipe for the Golden Pecan pie was pulled from the same source as Kern's world famous Derby-Pie®: straight from Great-Grandma Kern's personal recipe box. Today, the Kern grandchildren take the same pride in preparing Kern's Kitchen products that their grandparents did over a half century ago. For more information, visit www.derbypiecom.
Freshology Gourmet Meal Delivery Launches Dancing with the Stars-Inspired Program, GetSlim with the Stars
Freshology – a leading purveyor of healthy, home-delivered, gourmet meal programs and products in the U.S. – announces the debut of a new program that makes losing weight seem as effortless as the Dancing with the Stars pros make their routines look on the hit ABC show. As part of a licensing agreement with ABC, Getslim With The Stars launches in conjunction with the show’s 12th season and allows Freshology clients to diet like the stars by turning calorie-controlled meals into a home-delivered, fine-dining experience while dancing their way to a leaner figure.
“For years, many Dancing with the Stars professional dancers and celebrity contestants have relied on Freshology to stay healthy while eating delicious, nutritious and convenient meals over the course of each season,” said Todd DeMann, Founder and CEO of Freshology. “In fact, the weight loss successes enjoyed by previous showstoppers like season five finalist Mel B have been covered again and again in outlets including E! News, People, US Weekly and Star Magazine. Now, anyone looking to lose weight and feel great can bring the meal delivery service and exercise tips enjoyed by some of the show’s most celebrated talent into their own homes.”
Getslim With The Stars home meal delivery and healthy living program offers a five-star, calorie-controlled program from Freshology featuring meals prepared with the finest, all-natural ingredients available for optimal taste and greatest nutritional benefit. Inspired by the Dancers’ favorite dishes and hand-crafted by top chefs in Freshology’s state-of-the-art kitchen, Getslim With The Stars features 10, 14, 20 and 28-day programs that include breakfast, lunch, dinner and dessert delivered fresh to clients’ doorsteps anywhere in the U.S. Clients can also expect help in maintaining a healthy lifestyle with program add-ons including all-natural health bars as they dance off the weight with limited edition fitness DVDs from the show’s top professional dancers.
Getslim With The Stars offers customers three program options – Fresh, Flash Frozen and Frozen Lifestyle – delivering creative menus that rely on premium ingredients, all-natural lean proteins, low glycemic fruits, vegetables and whole grains. The Fresh meal delivery program is available at $45.95 per day for female portions, which include between 1100-1350 calories, and $47.95 for male portions, which include between 1600-1800 calories; the Flash Frozen costs $32.95 for female portions and $34.95 for male portions; and the Frozen Lifestyle program offers customers the option to choose from a variety of Freshology’s breakfasts, lunches, dinners, desserts, or snacks individually priced based on purchase.
“Whether customers are looking for a full-body slim down or to eat right while managing a hectic schedule, Getslim With The Stars takes the effort and guess work out of maintaining a healthy lifestyle,” added DeMann. “Past celebrity contestants like Mario Lopez, Stacy Keibler, Marlee Matlin and Kyle Massey as well as dancers Derek Hough and Anna Trebunskaya have all enjoyed Freshology while on the show; now the rest of America can have the same experience.”
For a limited time, Freshology is offering Getslim With The Stars’ Fresh program at a discounted rate of $42.95 a day for female portions and $44.95 a day for male portions.
To order Getslim With The Stars or learn more about the home meal delivery program’s options and details, visit www.getslimdwts.com or call 888-821-3821. Enter promo code GWTS0311B to receive the limited time promotional offer.
About Freshology: As the nation’s premier gourmet, home meal-delivery service, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM Gold, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Lite, Fresh Mommy, Lifestyle and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and are delivered to clients’ doors daily. Certain Freshology meal programs can be customized based on weight loss goals, likes and dislikes and medical requirements. Freshology receives consistent national media attention for its celebrity appeal, weight loss success stories, and five-star menu in outlets including Woman’s World, People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
“For years, many Dancing with the Stars professional dancers and celebrity contestants have relied on Freshology to stay healthy while eating delicious, nutritious and convenient meals over the course of each season,” said Todd DeMann, Founder and CEO of Freshology. “In fact, the weight loss successes enjoyed by previous showstoppers like season five finalist Mel B have been covered again and again in outlets including E! News, People, US Weekly and Star Magazine. Now, anyone looking to lose weight and feel great can bring the meal delivery service and exercise tips enjoyed by some of the show’s most celebrated talent into their own homes.”
Getslim With The Stars home meal delivery and healthy living program offers a five-star, calorie-controlled program from Freshology featuring meals prepared with the finest, all-natural ingredients available for optimal taste and greatest nutritional benefit. Inspired by the Dancers’ favorite dishes and hand-crafted by top chefs in Freshology’s state-of-the-art kitchen, Getslim With The Stars features 10, 14, 20 and 28-day programs that include breakfast, lunch, dinner and dessert delivered fresh to clients’ doorsteps anywhere in the U.S. Clients can also expect help in maintaining a healthy lifestyle with program add-ons including all-natural health bars as they dance off the weight with limited edition fitness DVDs from the show’s top professional dancers.
Getslim With The Stars offers customers three program options – Fresh, Flash Frozen and Frozen Lifestyle – delivering creative menus that rely on premium ingredients, all-natural lean proteins, low glycemic fruits, vegetables and whole grains. The Fresh meal delivery program is available at $45.95 per day for female portions, which include between 1100-1350 calories, and $47.95 for male portions, which include between 1600-1800 calories; the Flash Frozen costs $32.95 for female portions and $34.95 for male portions; and the Frozen Lifestyle program offers customers the option to choose from a variety of Freshology’s breakfasts, lunches, dinners, desserts, or snacks individually priced based on purchase.
“Whether customers are looking for a full-body slim down or to eat right while managing a hectic schedule, Getslim With The Stars takes the effort and guess work out of maintaining a healthy lifestyle,” added DeMann. “Past celebrity contestants like Mario Lopez, Stacy Keibler, Marlee Matlin and Kyle Massey as well as dancers Derek Hough and Anna Trebunskaya have all enjoyed Freshology while on the show; now the rest of America can have the same experience.”
For a limited time, Freshology is offering Getslim With The Stars’ Fresh program at a discounted rate of $42.95 a day for female portions and $44.95 a day for male portions.
To order Getslim With The Stars or learn more about the home meal delivery program’s options and details, visit www.getslimdwts.com or call 888-821-3821. Enter promo code GWTS0311B to receive the limited time promotional offer.
About Freshology: As the nation’s premier gourmet, home meal-delivery service, Freshology serves health-conscious consumers throughout the U.S. with delicious, epicurean diet food via its national programs GETSLIM Gold, GETSLIM Silver and Fresh Mommy. All of Freshology’s Southern California-based calorie-controlled programs – Fresh Dining, Fresh Lite, Fresh Mommy, Lifestyle and Whole Family – pair great-tasting, gourmet dishes with healthy ingredients and are delivered to clients’ doors daily. Certain Freshology meal programs can be customized based on weight loss goals, likes and dislikes and medical requirements. Freshology receives consistent national media attention for its celebrity appeal, weight loss success stories, and five-star menu in outlets including Woman’s World, People Magazine, US Weekly, In Touch Weekly and OK! Magazine, among others.
Tuesday, March 29, 2011
Summer Grilling Recipes from Certified Angus Beef
Follow these easy steps to sizzling success:
S – Start with a hot grill (500-550° F. is ideal). Searing beef helps lock in its delicious juices.
T – Turn steaks or burgers gently with tongs or a spatula; never pierce them with a fork.
E – Ensure juiciness by flipping steaks and burgers only once.
A – Assess doneness with an instant-read thermometer.
K – Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.
S – Set steaks aside to rest a few minutes before serving, to keep the juices inside.
Earn rave reviews with Steak Kabobs – rich, beefy chunks of steak and colorful vegetables grilled to perfection. And while you’re grilling, take a tip from Amy Tobin of AmysTable.com. She suggests grilling an extra steak – try top sirloin, strip steak, flat iron or flank steak. Cool completely, then wrap and refrigerate for tomorrow.
What to do with the leftovers? Make Mini Steak Sandwiches or Grilled Steak Pizza. You’ll earn grilling guru status with leftovers like no other.
To ensure success, remember this: always start with the best ingredients Steaks should be well-marbled with lots of little white flecks that melt during cooking and baste the steak from the inside. Premium Certified Angus Beef ® brand steaks boast generous marbling and deliver mouthwatering flavor, tenderness and juiciness in every bite.
Steak Kabobs
Serves 4-6
Prep time: 20 minutes
Marinade time: Several hours to overnight
Cook time: 10 minutes or less
Ingredients
• 1 1/2 pounds Certified Angus Beef ® top sirloin, cut into 1-inch chunks
• 1/4 cup red wine vinegar
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup olive oil
• 1 onion, cut into wedges
• 1 cup cherry tomatoes
• 2 cups vegetables, cut into 1-inch pieces: zucchini, summer squash and/or bell pepper
• Salt and pepper to taste
Instructions
1. Combine vinegar, garlic powder, 1 teaspoon salt, red pepper and oil in a gallon-sized zip-lock bag. Add beef and vegetables; toss to coat. Marinate in the refrigerator 5 hours or overnight.
2. Thread beef and vegetables onto skewers. Season with salt and pepper.
3. Spray grill grate with cooking spray. Heat to medium high heat. Turning occasionally, grill kabobs 8-9 minutes or until desired doneness.
Mini Steak Sandwiches
Serves 4
Prep time: 10 minutes
Ingredients
• 1 1/2 pounds cooked Certified Angus Beef ® steak, thinly sliced
• 12 mini buns
• 12 small slices cheddar cheese
• Optional accompaniments: thinly sliced red onion, sliced tomatoes, lettuce, mayonnaise, whole grain mustard
Instructions
1. Layer each bun with thin slices of beef. Top with a square of cheese. Serve with a platter of toppings.
Chef’s tip: Round out this “cook’s day off” meal with a trio of salads from the deli and a basket of gourmet potato chips.
Grilled Pizza
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
• 1 pound Certified Angus Beef ® brand steak, cooked medium rare and thinly sliced
• 14 ounces uncooked pizza dough
• 2 tablespoons olive oil, for brushing
• 8 ounces pizza sauce
• 1 8-ounce ball fresh mozzarella, sliced (or 2 cups shredded mozzarella)
• 2 tablespoons fresh basil, sliced thin
• Salt and freshly ground pepper to taste
• Optional: thinly sliced banana peppers, Kalamata olives, marinated artichoke hearts
Instructions
1. Roll pizza dough on lightly floured sheet tray to a 12-inch square.
2. Spray grill grate with cooking spray. Heat to medium-high.
3. Transfer pizza crust to grill. When lightly browned, flip and brush lightly with olive oil.
4. Once second side is browned and bubbly, flip and brush lightly with oil.
5. Top with sauce, cheese, sliced steak and any optional ingredients. Season with salt and pepper. Close grill lid; heat just until cheese melts Garnish with basil, slice and serve.
Recipes provided by Amy Tobin for the Certified Angus Beef ® brand.
For more information on choosing the right cut of beef, delicious recipes, or cooking instructions, visit the Certified Angus Beef ® brand website at www.certifiedangusbeef.com.
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor, tenderness and juiciness in every bite. It is proudly featured by more than 12,300 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com, or follow the brand on Facebook and Twitter.
S – Start with a hot grill (500-550° F. is ideal). Searing beef helps lock in its delicious juices.
T – Turn steaks or burgers gently with tongs or a spatula; never pierce them with a fork.
E – Ensure juiciness by flipping steaks and burgers only once.
A – Assess doneness with an instant-read thermometer.
K – Keep food safety in mind. Thoroughly wash anything that comes in contact with raw meat.
S – Set steaks aside to rest a few minutes before serving, to keep the juices inside.
Earn rave reviews with Steak Kabobs – rich, beefy chunks of steak and colorful vegetables grilled to perfection. And while you’re grilling, take a tip from Amy Tobin of AmysTable.com. She suggests grilling an extra steak – try top sirloin, strip steak, flat iron or flank steak. Cool completely, then wrap and refrigerate for tomorrow.
What to do with the leftovers? Make Mini Steak Sandwiches or Grilled Steak Pizza. You’ll earn grilling guru status with leftovers like no other.
To ensure success, remember this: always start with the best ingredients Steaks should be well-marbled with lots of little white flecks that melt during cooking and baste the steak from the inside. Premium Certified Angus Beef ® brand steaks boast generous marbling and deliver mouthwatering flavor, tenderness and juiciness in every bite.
Steak Kabobs
Serves 4-6
Prep time: 20 minutes
Marinade time: Several hours to overnight
Cook time: 10 minutes or less
Ingredients
• 1 1/2 pounds Certified Angus Beef ® top sirloin, cut into 1-inch chunks
• 1/4 cup red wine vinegar
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup olive oil
• 1 onion, cut into wedges
• 1 cup cherry tomatoes
• 2 cups vegetables, cut into 1-inch pieces: zucchini, summer squash and/or bell pepper
• Salt and pepper to taste
Instructions
1. Combine vinegar, garlic powder, 1 teaspoon salt, red pepper and oil in a gallon-sized zip-lock bag. Add beef and vegetables; toss to coat. Marinate in the refrigerator 5 hours or overnight.
2. Thread beef and vegetables onto skewers. Season with salt and pepper.
3. Spray grill grate with cooking spray. Heat to medium high heat. Turning occasionally, grill kabobs 8-9 minutes or until desired doneness.
Mini Steak Sandwiches
Serves 4
Prep time: 10 minutes
Ingredients
• 1 1/2 pounds cooked Certified Angus Beef ® steak, thinly sliced
• 12 mini buns
• 12 small slices cheddar cheese
• Optional accompaniments: thinly sliced red onion, sliced tomatoes, lettuce, mayonnaise, whole grain mustard
Instructions
1. Layer each bun with thin slices of beef. Top with a square of cheese. Serve with a platter of toppings.
Chef’s tip: Round out this “cook’s day off” meal with a trio of salads from the deli and a basket of gourmet potato chips.
Grilled Pizza
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients
• 1 pound Certified Angus Beef ® brand steak, cooked medium rare and thinly sliced
• 14 ounces uncooked pizza dough
• 2 tablespoons olive oil, for brushing
• 8 ounces pizza sauce
• 1 8-ounce ball fresh mozzarella, sliced (or 2 cups shredded mozzarella)
• 2 tablespoons fresh basil, sliced thin
• Salt and freshly ground pepper to taste
• Optional: thinly sliced banana peppers, Kalamata olives, marinated artichoke hearts
Instructions
1. Roll pizza dough on lightly floured sheet tray to a 12-inch square.
2. Spray grill grate with cooking spray. Heat to medium-high.
3. Transfer pizza crust to grill. When lightly browned, flip and brush lightly with olive oil.
4. Once second side is browned and bubbly, flip and brush lightly with oil.
5. Top with sauce, cheese, sliced steak and any optional ingredients. Season with salt and pepper. Close grill lid; heat just until cheese melts Garnish with basil, slice and serve.
Recipes provided by Amy Tobin for the Certified Angus Beef ® brand.
For more information on choosing the right cut of beef, delicious recipes, or cooking instructions, visit the Certified Angus Beef ® brand website at www.certifiedangusbeef.com.
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor, tenderness and juiciness in every bite. It is proudly featured by more than 12,300 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com, or follow the brand on Facebook and Twitter.
Cocktail Recipes from Peligroso
What sets Peligroso apart from all the others on the market is our three separate types of glass to further distinguish the unique character of each type of tequila. The Silver uses a crystal clear flint glass to reflect the purity of the juice, mix that up for a refreshing tequila sunrise. The Reposado uses a rustic finished glass to give more of an antiqued look to match the golden aged nature of the juice, perfect for a salted margarita. Lastly, the Añejo is bottled in a sleek and mysterious satin black glass bottle that alludes to the complex layers and undertones of the long aged tequila, think boys poker night.
Below are some awesome drink recipes that will definitely spice up your Cinco de Mayo celebrations and satisfy all levels of tequila connoisseurs!!
1) Peligroso Thai Basil Cucumber Margarita
-1.5 oz Peligroso Silver
-2 oz Agave Nectar or simple syrup
-2 fresh limes squeezed
- 1 cucumber
-3-4 Thai Basil leafs
-Splash of ginger ale
-Black pepper
Combined Thai basil and two slices of cumber in a shaker, and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously, and pour over the rocks. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
2) The Peligroso Fresh Fruit Margarita
-Orginal Lime/Pineapple/Mango
-1.5-2 oz of either Peligroso Reposado or Peligroso Silver Tequila
- 1-1.5 oz of triple sec
-1/2 of a fresh lime squeezed
-Fill the glass to the top with fresh fruit juice
- Shake all ingredients together in a shaker, and return back to glass
3) CC Donkey Show
Created by classic surfboard shaper Chris Christenson
-1 1/4 oz. Peligroso Silver Tequila
-3 oz. ginger beer
-1 tsp. sugar syrup
-1/4 oz. lime juice
-1 sprig mint
-1 slice lime
Served over ice in a tall glass and enjoy!
Below are some awesome drink recipes that will definitely spice up your Cinco de Mayo celebrations and satisfy all levels of tequila connoisseurs!!
1) Peligroso Thai Basil Cucumber Margarita
-1.5 oz Peligroso Silver
-2 oz Agave Nectar or simple syrup
-2 fresh limes squeezed
- 1 cucumber
-3-4 Thai Basil leafs
-Splash of ginger ale
-Black pepper
Combined Thai basil and two slices of cumber in a shaker, and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously, and pour over the rocks. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
2) The Peligroso Fresh Fruit Margarita
-Orginal Lime/Pineapple/Mango
-1.5-2 oz of either Peligroso Reposado or Peligroso Silver Tequila
- 1-1.5 oz of triple sec
-1/2 of a fresh lime squeezed
-Fill the glass to the top with fresh fruit juice
- Shake all ingredients together in a shaker, and return back to glass
3) CC Donkey Show
Created by classic surfboard shaper Chris Christenson
-1 1/4 oz. Peligroso Silver Tequila
-3 oz. ginger beer
-1 tsp. sugar syrup
-1/4 oz. lime juice
-1 sprig mint
-1 slice lime
Served over ice in a tall glass and enjoy!
Thursday, March 24, 2011
Emmi Roth USA Wins Five Awards at 2011 United States Championship Cheese Contest
Emmi Roth USA won five national awards at the 2011 U.S. Championship Cheese Contest on March 10, including four Second Place medals and one Third Place award.
Emmi Roth’s Buttermilk Bleu Affinée earned second place in the Blue Veined category. Select wheels of Buttermilk Blue® are aged for a minimum of six months to create added layers of flavor with peppery notes in this creamy, well-balanced raw milk cheese.
Three other Emmi Roth cheeses also took home second place awards. Ostenbørg® Havarti with Jalapeño, a double cream Danish-style classic, won second place in the Pepper Flavored Cheeses category. With its golden body and buttery flavor, Vintage Van Gogh® Aged Gouda placed second in the Aged Gouda category. MezzaLuna® Fontina, an Italian-style favorite, earned second in the Smear-Ripened Semi-Soft category.
In addition, Emmi Roth’s Grand Cru® Gruyère Reserve, a perennial award-winner, captured third place in the Smear-Ripened Hard Cheese category. Cured for six to nine months, Grand Cru® Gruyère Reserve has nutty undertones and hints of fruitiness – perfect for both cooking and savoring.
“Our cheesemakers take pride in consistently crafting the highest quality cheeses, and these awards certainly underscore our commitment to excellence” say Steve McKeon, Emmi Roth USA’s CEO.
The United States Championship Cheese Contest is the largest, longest-running cheese competition in the U.S., with roots tracing back to the 1890s. Held this year in Green Bay, Wis., the contest occurs only in odd-numbered years. With 1,604 entries from 30 states, this year’s contest was the largest in history.
For more information, contact Kirsten Steinhauer, Marketing Manager, phone 608-845-5796 Ext. 5, or visit www.emmirothusa.com.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Emmi Group, is a leading provider of specialty and artisan cheeses and premium fresh dairy products. Our expansive portfolio includes award-winning cheeses from Switzerland, Europe, and the United States, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach cave-aged, Grand Cru and Buttermilk Blue. Our specialty dairy products include Swiss Premium Yogurt and Caffe Latte, Emmi’s chilled coffee drink crafted with fresh roasted coffee and the finest milk. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and food service trades. For more information on Emmi Roth USA and our impressive product assortment and innovative solutions, visit www.emmirothusa.com.
About Emmi
Emmi Group is the largest Swiss milk processor and one of the most innovative premium dairies in Europe. In Switzerland. Emmi focuses on the development, production and marketing of a full range of dairy and fresh products as well as the production, ageing and trade of primarily Swiss cheeses. Outside Switzerland, Emmi concentrates on brand concepts and specialties in European and North American markets. The primary focus in fresh products is on lifestyle, convenience and health products. In the cheese business, Emmi positions itself as the leading company worldwide for cheese from Switzerland. Emmi’s customers are primarily the retail trade, the food service sector and the food industry. In 2009, Emmi achieved net sales of CHF 2.62 billion and employed some 3,525 people (full-time equivalents) in Switzerland and abroad.
Emmi Roth’s Buttermilk Bleu Affinée earned second place in the Blue Veined category. Select wheels of Buttermilk Blue® are aged for a minimum of six months to create added layers of flavor with peppery notes in this creamy, well-balanced raw milk cheese.
Three other Emmi Roth cheeses also took home second place awards. Ostenbørg® Havarti with Jalapeño, a double cream Danish-style classic, won second place in the Pepper Flavored Cheeses category. With its golden body and buttery flavor, Vintage Van Gogh® Aged Gouda placed second in the Aged Gouda category. MezzaLuna® Fontina, an Italian-style favorite, earned second in the Smear-Ripened Semi-Soft category.
In addition, Emmi Roth’s Grand Cru® Gruyère Reserve, a perennial award-winner, captured third place in the Smear-Ripened Hard Cheese category. Cured for six to nine months, Grand Cru® Gruyère Reserve has nutty undertones and hints of fruitiness – perfect for both cooking and savoring.
“Our cheesemakers take pride in consistently crafting the highest quality cheeses, and these awards certainly underscore our commitment to excellence” say Steve McKeon, Emmi Roth USA’s CEO.
The United States Championship Cheese Contest is the largest, longest-running cheese competition in the U.S., with roots tracing back to the 1890s. Held this year in Green Bay, Wis., the contest occurs only in odd-numbered years. With 1,604 entries from 30 states, this year’s contest was the largest in history.
For more information, contact Kirsten Steinhauer, Marketing Manager, phone 608-845-5796 Ext. 5, or visit www.emmirothusa.com.
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About Emmi Roth USA, Inc.
Emmi Roth USA, a subsidiary of Emmi Group, is a leading provider of specialty and artisan cheeses and premium fresh dairy products. Our expansive portfolio includes award-winning cheeses from Switzerland, Europe, and the United States, each crafted with pride from the freshest local milk. Key cheese brands include Kaltbach cave-aged, Grand Cru and Buttermilk Blue. Our specialty dairy products include Swiss Premium Yogurt and Caffe Latte, Emmi’s chilled coffee drink crafted with fresh roasted coffee and the finest milk. Tradition and innovation balance perfectly to deliver distinctive offerings of the highest quality to the retail and food service trades. For more information on Emmi Roth USA and our impressive product assortment and innovative solutions, visit www.emmirothusa.com.
About Emmi
Emmi Group is the largest Swiss milk processor and one of the most innovative premium dairies in Europe. In Switzerland. Emmi focuses on the development, production and marketing of a full range of dairy and fresh products as well as the production, ageing and trade of primarily Swiss cheeses. Outside Switzerland, Emmi concentrates on brand concepts and specialties in European and North American markets. The primary focus in fresh products is on lifestyle, convenience and health products. In the cheese business, Emmi positions itself as the leading company worldwide for cheese from Switzerland. Emmi’s customers are primarily the retail trade, the food service sector and the food industry. In 2009, Emmi achieved net sales of CHF 2.62 billion and employed some 3,525 people (full-time equivalents) in Switzerland and abroad.
Nutrition Seminar with Dr. Neal Barnard on April 21 at XU Cintas Center
WHAT: Dr. Neal Barnard details his three-week immersion program into an essentially perfect diet and signs his new book, 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health.
WHEN: Thursday, April 21, 7 p.m.
WHERE: Xavier University, Cintas Center, Banquet Hall 2, 1624 Herald Ave, Cincinnati, Ohio
WHO: Neal Barnard, M.D., is a nutrition researcher and adjunct associate professor of medicine at George Washington University School of Medicine in Washington, D.C. He is also the president of the Physicians Committee for Responsible Medicine and the author of 14 previous books on diet and health, including Dr. Neal Barnard’s Program for Reversing Diabetes and Breaking the Food Seduction.
For more information, members of the public may contact Jill Eckart at 202-527-7337 or jeckart@pcrm.org. For an interview with Dr. Barnard, or to request a review copy of 21-Day Weight Loss Kickstart, journalists may contact Jessica Frost at 202-527-7342 or jfrost@pcrm.org.
Doctor Challenges Cincinnati to Slim Down with 21-Day Kickstart Program
Learn How to Boost Metabolism, Lower Cholesterol, and Dramatically Improve Health
Neal Barnard, M.D., is challenging Cincinnati residents to change their dietary ways and aims to help them do it. He brings his groundbreaking nutrition research to Cincinnati, a city with a serious obesity problem, and explains his findings at a free seminar on April 21. Dr. Barnard, whose nutrition program appears on PBS stations across the country, will also sign copies of his book, 21-Day Weight Loss Kickstart.
“We’ve found that the best way to lose weight is to jump into a completely healthy diet for three weeks,” Dr. Barnard explains. “That means skipping meat and greasy foods, and focusing on vegetables, fruits, whole grains, and beans for three weeks. During this test drive, people start to slim down, and they also see their cholesterol and blood pressure levels plummet. If they have diabetes, it often improves dramatically Migraines and other pains often vanish.”
Dr. Barnard recommends foods that help tame the appetite and boost metabolism. His program does not require calorie counting or even exercise. He provides three weeks of recipes, nutrition information, and cooking tips, as well as inspiration from celebrities, including a foreword by Alicia Silverstone, tips from Biggest Loser’s Bob Harper, and advice from NBA champion John Salley.
WHEN: Thursday, April 21, 7 p.m.
WHERE: Xavier University, Cintas Center, Banquet Hall 2, 1624 Herald Ave, Cincinnati, Ohio
WHO: Neal Barnard, M.D., is a nutrition researcher and adjunct associate professor of medicine at George Washington University School of Medicine in Washington, D.C. He is also the president of the Physicians Committee for Responsible Medicine and the author of 14 previous books on diet and health, including Dr. Neal Barnard’s Program for Reversing Diabetes and Breaking the Food Seduction.
For more information, members of the public may contact Jill Eckart at 202-527-7337 or jeckart@pcrm.org. For an interview with Dr. Barnard, or to request a review copy of 21-Day Weight Loss Kickstart, journalists may contact Jessica Frost at 202-527-7342 or jfrost@pcrm.org.
Doctor Challenges Cincinnati to Slim Down with 21-Day Kickstart Program
Learn How to Boost Metabolism, Lower Cholesterol, and Dramatically Improve Health
Neal Barnard, M.D., is challenging Cincinnati residents to change their dietary ways and aims to help them do it. He brings his groundbreaking nutrition research to Cincinnati, a city with a serious obesity problem, and explains his findings at a free seminar on April 21. Dr. Barnard, whose nutrition program appears on PBS stations across the country, will also sign copies of his book, 21-Day Weight Loss Kickstart.
“We’ve found that the best way to lose weight is to jump into a completely healthy diet for three weeks,” Dr. Barnard explains. “That means skipping meat and greasy foods, and focusing on vegetables, fruits, whole grains, and beans for three weeks. During this test drive, people start to slim down, and they also see their cholesterol and blood pressure levels plummet. If they have diabetes, it often improves dramatically Migraines and other pains often vanish.”
Dr. Barnard recommends foods that help tame the appetite and boost metabolism. His program does not require calorie counting or even exercise. He provides three weeks of recipes, nutrition information, and cooking tips, as well as inspiration from celebrities, including a foreword by Alicia Silverstone, tips from Biggest Loser’s Bob Harper, and advice from NBA champion John Salley.
Top-Rated Coffee Brand Asks Fans, "What Does Your Coffee Say About You?"
Eight O'Clock Coffee, America's original premium bagged coffee brand, launches "SNAG A BAG" - an 8-day Facebook promotion starting March 24, 2011. The 151-year-old coffee brand has created personality descriptions for 11 of their varieties. To participate, fans of the brand's Facebook page (facebook.com/eightoclockcoffee) simply comment below the SNAG A BAG coffee variety photo they love best. Each day for 8 days, Eight O'Clock Coffee will give one commenting fan per photo a free bag of coffee. In total, fans will snag 88 bags of "The Eight."
Fans can choose from 11 varieties, each with their own coffee-inspired personality descriptions, such as "Well-Rounded" (100% Colombian) and "Expressive" (Dark Italian Roast). Will fans' own personalities match up to the personalities of their favorite brews? We'll find out on Facebook.
Fans can choose from 11 varieties, each with their own coffee-inspired personality descriptions, such as "Well-Rounded" (100% Colombian) and "Expressive" (Dark Italian Roast). Will fans' own personalities match up to the personalities of their favorite brews? We'll find out on Facebook.
Wednesday, March 23, 2011
The White House Inn French / Italian Fusion Wine Dinner
The White House Inn
French / Italian Fusion Wine Dinner
Friday April 1st, 2011
$65 per Person
Festivities Start at 6:30
1st Course
Scallop crudo + arugula and fennel salad + jicama and pear + lime vinaigrette + chili oil
Wine Pairing: Barfi San Angelo Pinot Grigio, Tuscany, Italy
2nd Course
Brioche French toast + 5 spice maple leaf duck breast + wild berry + pancetta compote + rosemary oil
Wine Pairing: Chanson Vourgogne Pinot Noir, Bourgandy, France
3rd Course
Blood orange sorbet + candied orange peel + smoked sea salt + vanilla powder
4th Course
Pesto encrusted halibut + morel + chanterelles + lobster mushroom ratatouille + sauce cardinal
Wine Pairing: Antinori Bramito Chardonnay, Italy
5th Course
Bison osso buco + cauliflower risotto + julienne vegetables + au jus
Wine Pairing: Chateau Ducluzeau Bordeaux, Bordeaux, France
6th Course
Tiramisu cr
Wine Pairing: Chapoutier Banyuls, Rhone, France
The White House Inn is located at:
4940 Muhlhauser Rd
Hamilton (West Chester), OH 45011
Phone: 513.860.1110
French / Italian Fusion Wine Dinner
Friday April 1st, 2011
$65 per Person
Festivities Start at 6:30
1st Course
Scallop crudo + arugula and fennel salad + jicama and pear + lime vinaigrette + chili oil
Wine Pairing: Barfi San Angelo Pinot Grigio, Tuscany, Italy
2nd Course
Brioche French toast + 5 spice maple leaf duck breast + wild berry + pancetta compote + rosemary oil
Wine Pairing: Chanson Vourgogne Pinot Noir, Bourgandy, France
3rd Course
Blood orange sorbet + candied orange peel + smoked sea salt + vanilla powder
4th Course
Pesto encrusted halibut + morel + chanterelles + lobster mushroom ratatouille + sauce cardinal
Wine Pairing: Antinori Bramito Chardonnay, Italy
5th Course
Bison osso buco + cauliflower risotto + julienne vegetables + au jus
Wine Pairing: Chateau Ducluzeau Bordeaux, Bordeaux, France
6th Course
Tiramisu cr
Wine Pairing: Chapoutier Banyuls, Rhone, France
The White House Inn is located at:
4940 Muhlhauser Rd
Hamilton (West Chester), OH 45011
Phone: 513.860.1110
A "Revolution of Greens" Needed to Curb Food Price Crisis
Food prices have soared to record highs and are projected to increase further in the coming decade, pushing millions of people into hunger and fueling political unrest around the world. The Worldwatch Institute's recently released report, State of the World 2011: Innovations that Nourish the Planet, shows that diversifying food production to include local and indigenous vegetables can help communities boost their self-sufficiency and protect vulnerable populations from price shocks.
"The solutions to the price crisis won't necessarily come from producing more food, but from listening to farmers, investing in indigenous vegetables, and changing how foods are processed and marketed," said Danielle Nierenberg, co-director of Worldwatch's Nourishing the Planet project (www.NourishingthePlanet.org).
Over a 15-month period, researchers with Nourishing the Planet traveled to 25 countries in sub-Saharan Africa highlighting stories of hope and success in agriculture. The project's on-the-ground research unearthed hundreds of environmentally sustainable solutions for reducing hunger and poverty. "The project aims to create a roadmap for the funding and donor community to ensure that agricultural funding is directed to projects that really work," said Brian Halweil, Nourishing the Planet co-director.
Mainstream agricultural approaches have tended to focus on a handful of staple crops, such as rice, wheat, and maize, and to promote the use of expensive, high-tech inputs, creating an unsustainable and vulnerable food system. Last year's drought in Russia that damaged a third of the country's wheat harvest, together with widespread flooding in Pakistan and Australia, caused price shocks around the world. Skyrocketing food prices are especially destabilizing in poor, import-dependent countries such as those in Africa, where households spend up to 80 percent of their income on food. In Egypt, the world's leading wheat importer, a 70 percent rise in wheat prices helped trigger the recent wave of protests that swept the country. Subsequent unrest across the region is raising fears about global instability.
Investing in agricultural development, especially indigenous vegetable crops, could help feed communities in Africa and worldwide, boosting their resilience to price shocks while helping farmers protect biodiversity and mitigate the impacts of climate change. "There is no other single sector of the global economy that is so central to meeting the needs of the nearly 7 billion people on the planet, while also protecting the health of the environment," said Worldwatch President Christopher Flavin.
Food security is not only about the quantity of food we eat, but also about the quality and diversity of food sources. In contrast to the staple grains that receive disproportionate attention from development aid, vegetables can offer a sustainable solution for a diverse and balanced diet. Growing vegetables can help address the "hidden hunger" of micronutrient deficiencies that affects some 1 billion people worldwide, and also brings multiple benefits for farmers."Vegetables have shorter cycles, are faster-growing than cereal crops, and require little space," says Abdou Tenkouano, director of AVRDC-The World Vegetable Center's Regional Center for Africa and State of the World 2011 contributing author.
The small-scale "revolution of greens" that is currently underway in Africa deserves greater attention from the global funding and donor communities. Researchers, nongovernmental organizations, and farmers across the continent are rediscovering traditional diets, improving the availability of nutritious indigenous vegetables (such as moringa and lablab), and reigniting interest in traditional vegetable dishes.
Nourishing the Planet's on-the-ground research offers three major policy recommendations to boost worldwide interest in and availability of indigenous vegetable varieties:
Listen to farmers. Organizations like AVRDC and the International Development Research Centre hold periodic workshops and field days, bringing together farmers, consumers, businesses, and communities to identify varieties of onion, tomato, eggplant, and okra that grow the best, taste the best, and perform best at local markets. This helps researchers develop more nutritious and locally adapted varieties that enhance and complement specific food preparations.
Get seeds to farmers. The seeds of preferred vegetable varieties are being made more widely available in Africa and elsewhere. Better seeds mean more vitamins in the food, better-tasting food, and ultimately less hunger and malnutrition. After scientists at AVRDC developed two higher-yielding tomato varieties with thicker skins-making them less vulnerable to pests and damage-farmers growing these varieties raised their incomes by 40 percent.
Take advantage of what's local. As the impacts of climate change become more evident, indigenous vegetables that have been neglected for decades are regaining attention because of their tolerance to drought and resistance to pests. Researchers have developed improved varieties of amaranth, African eggplant, African nightshade, and cowpea that are now widely available in many parts of Africa. In Uganda, Project DISC (Developing Innovations in School Cultivation), supported by Slow Food International, is reigniting an interest in these foods by teaching students how to grow and cook indigenous vegetables.
State of the World 2011: Innovations that Nourish the Planet is accompanied by informational materials including briefing documents, summaries, an innovations database, videos, and podcasts, all available at www.NourishingthePlanet.org. The project's findings are being disseminated to a wide range of agricultural stakeholders, including government ministries, agricultural policymakers, and farmer and community networks, as well as the increasingly influential nongovernmental environmental and development communities.
"The solutions to the price crisis won't necessarily come from producing more food, but from listening to farmers, investing in indigenous vegetables, and changing how foods are processed and marketed," said Danielle Nierenberg, co-director of Worldwatch's Nourishing the Planet project (www.NourishingthePlanet.org).
Over a 15-month period, researchers with Nourishing the Planet traveled to 25 countries in sub-Saharan Africa highlighting stories of hope and success in agriculture. The project's on-the-ground research unearthed hundreds of environmentally sustainable solutions for reducing hunger and poverty. "The project aims to create a roadmap for the funding and donor community to ensure that agricultural funding is directed to projects that really work," said Brian Halweil, Nourishing the Planet co-director.
Mainstream agricultural approaches have tended to focus on a handful of staple crops, such as rice, wheat, and maize, and to promote the use of expensive, high-tech inputs, creating an unsustainable and vulnerable food system. Last year's drought in Russia that damaged a third of the country's wheat harvest, together with widespread flooding in Pakistan and Australia, caused price shocks around the world. Skyrocketing food prices are especially destabilizing in poor, import-dependent countries such as those in Africa, where households spend up to 80 percent of their income on food. In Egypt, the world's leading wheat importer, a 70 percent rise in wheat prices helped trigger the recent wave of protests that swept the country. Subsequent unrest across the region is raising fears about global instability.
Investing in agricultural development, especially indigenous vegetable crops, could help feed communities in Africa and worldwide, boosting their resilience to price shocks while helping farmers protect biodiversity and mitigate the impacts of climate change. "There is no other single sector of the global economy that is so central to meeting the needs of the nearly 7 billion people on the planet, while also protecting the health of the environment," said Worldwatch President Christopher Flavin.
Food security is not only about the quantity of food we eat, but also about the quality and diversity of food sources. In contrast to the staple grains that receive disproportionate attention from development aid, vegetables can offer a sustainable solution for a diverse and balanced diet. Growing vegetables can help address the "hidden hunger" of micronutrient deficiencies that affects some 1 billion people worldwide, and also brings multiple benefits for farmers."Vegetables have shorter cycles, are faster-growing than cereal crops, and require little space," says Abdou Tenkouano, director of AVRDC-The World Vegetable Center's Regional Center for Africa and State of the World 2011 contributing author.
The small-scale "revolution of greens" that is currently underway in Africa deserves greater attention from the global funding and donor communities. Researchers, nongovernmental organizations, and farmers across the continent are rediscovering traditional diets, improving the availability of nutritious indigenous vegetables (such as moringa and lablab), and reigniting interest in traditional vegetable dishes.
Nourishing the Planet's on-the-ground research offers three major policy recommendations to boost worldwide interest in and availability of indigenous vegetable varieties:
Listen to farmers. Organizations like AVRDC and the International Development Research Centre hold periodic workshops and field days, bringing together farmers, consumers, businesses, and communities to identify varieties of onion, tomato, eggplant, and okra that grow the best, taste the best, and perform best at local markets. This helps researchers develop more nutritious and locally adapted varieties that enhance and complement specific food preparations.
Get seeds to farmers. The seeds of preferred vegetable varieties are being made more widely available in Africa and elsewhere. Better seeds mean more vitamins in the food, better-tasting food, and ultimately less hunger and malnutrition. After scientists at AVRDC developed two higher-yielding tomato varieties with thicker skins-making them less vulnerable to pests and damage-farmers growing these varieties raised their incomes by 40 percent.
Take advantage of what's local. As the impacts of climate change become more evident, indigenous vegetables that have been neglected for decades are regaining attention because of their tolerance to drought and resistance to pests. Researchers have developed improved varieties of amaranth, African eggplant, African nightshade, and cowpea that are now widely available in many parts of Africa. In Uganda, Project DISC (Developing Innovations in School Cultivation), supported by Slow Food International, is reigniting an interest in these foods by teaching students how to grow and cook indigenous vegetables.
State of the World 2011: Innovations that Nourish the Planet is accompanied by informational materials including briefing documents, summaries, an innovations database, videos, and podcasts, all available at www.NourishingthePlanet.org. The project's findings are being disseminated to a wide range of agricultural stakeholders, including government ministries, agricultural policymakers, and farmer and community networks, as well as the increasingly influential nongovernmental environmental and development communities.
Tuesday, March 22, 2011
Happy Birthday! Celebrate Age Appropriately! From Deussen Global
Silent Generation: Born 1925-1945 are the pioneers that brought us breakthroughs in gender and civil rights. Further, these With 2011 marking the 65th birthday for some baby boomers, this just may be your year to retire! As the U.S. population continues to grow older, the lifespan of Americans follows suit; and what better way to celebrate life’s success than with a stiff drink? No matter which generation you fall under, you should reward your life’s accomplishments and anticipate many more to come.
Happy Birthday!
Americans are responsible for owning three quarters of the nation’s wealth! Along with these accomplishments and privileges come a sense of authority and value for conduct and teamwork; so surround yourself with maturity mirroring the aged grapes of Alsace Wines!
Paul Blanck Gewurztraminer 2007
The taste is clean, fresh, and smooth with tremendous aromatics. A wine that is rich, well-balanced, and very alluring just like the Silent Generation!
Baby Boomer Generation: Born 1946-1964 are those that witnessed and participated in some of the greatest social changes in our country’s history through a resounding sense of optimism, exploration, and achievement! This success is well deserved and progressive, worthy of one of the most awarded rums in the world, Flor de Caña Centenario 18 Year from Nicaragua!
Flor de Ca'a Centenario 18 Year Old
Best served neat or on the rocks; this quality rum should only accompany quality of life because of its full body and rich complexity that Baby Boomers truly deserve!
Generation X: Born 1965-1980 are those who grew up in an era of political and institutional incompetence, creating a great sense of independence that is what sets this generation apart. Coming of age during these years has redefined the standard for those to follow, with a sense of sophistication and quality unlike previous years. Autonomy has overruled codependence; and authenticity is valued over the imaginary, so kick back with the strength of The Standard Martini!
The Standard Martini
2 oz. Russian Standard Vodka
Splash of Dry Vermouth
Splash of olive brine
Method: Shake ingredients gently over ice. Strain and serve in a chilled martini glass for a classic cocktail well deserved of any authentic aristocrat.
Russian Standard Vodka embodies a genuine authenticity factor, as proved by an official Certificate of Origin from the Russian Government.
Millennial Generation: Born 1981-1990 are those living in an era of technology. Always being exposed to cable television, cellular phones, laptop computers, and video games has created a drive for immediacy. Lucid Absinthe is the perfect remedy for such hyperactivity; having been legalized in the United States only four years ago. The allure of this mysterious spirit works best for the newly legal drinkers; so drink with caution!
The Absinthe Drip
½ oz. Lucid Absinthe
Sugar cube
Ice water
Pour 1 ½ oz. Lucid into an absinthe glass. Place sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which dissolves into the absinthe. The cold water causes the Lucid to louche into an opalescent cloud as the herbal essences emerge from the absinthe and perfume the room.
Happy Birthday!
Americans are responsible for owning three quarters of the nation’s wealth! Along with these accomplishments and privileges come a sense of authority and value for conduct and teamwork; so surround yourself with maturity mirroring the aged grapes of Alsace Wines!
Paul Blanck Gewurztraminer 2007
The taste is clean, fresh, and smooth with tremendous aromatics. A wine that is rich, well-balanced, and very alluring just like the Silent Generation!
Baby Boomer Generation: Born 1946-1964 are those that witnessed and participated in some of the greatest social changes in our country’s history through a resounding sense of optimism, exploration, and achievement! This success is well deserved and progressive, worthy of one of the most awarded rums in the world, Flor de Caña Centenario 18 Year from Nicaragua!
Flor de Ca'a Centenario 18 Year Old
Best served neat or on the rocks; this quality rum should only accompany quality of life because of its full body and rich complexity that Baby Boomers truly deserve!
Generation X: Born 1965-1980 are those who grew up in an era of political and institutional incompetence, creating a great sense of independence that is what sets this generation apart. Coming of age during these years has redefined the standard for those to follow, with a sense of sophistication and quality unlike previous years. Autonomy has overruled codependence; and authenticity is valued over the imaginary, so kick back with the strength of The Standard Martini!
The Standard Martini
2 oz. Russian Standard Vodka
Splash of Dry Vermouth
Splash of olive brine
Method: Shake ingredients gently over ice. Strain and serve in a chilled martini glass for a classic cocktail well deserved of any authentic aristocrat.
Russian Standard Vodka embodies a genuine authenticity factor, as proved by an official Certificate of Origin from the Russian Government.
Millennial Generation: Born 1981-1990 are those living in an era of technology. Always being exposed to cable television, cellular phones, laptop computers, and video games has created a drive for immediacy. Lucid Absinthe is the perfect remedy for such hyperactivity; having been legalized in the United States only four years ago. The allure of this mysterious spirit works best for the newly legal drinkers; so drink with caution!
The Absinthe Drip
½ oz. Lucid Absinthe
Sugar cube
Ice water
Pour 1 ½ oz. Lucid into an absinthe glass. Place sugar cube atop a flat, perforated spoon that rests on the rim of the glass. Slowly drip 4-5 oz. of ice cold water on top of the sugar cube (or directly into the glass), which dissolves into the absinthe. The cold water causes the Lucid to louche into an opalescent cloud as the herbal essences emerge from the absinthe and perfume the room.
Scrumptious Mother's Day Recipes from Two for Tonight
This Mother’s Day create a delicious wake up call for mom with breakfast in bed. Chef Jacques Haeringer, author of TWO FOR TONIGHT, a collection of romantic meals for two, believes love begins in the kitchen. “Life’s memorable moments are not complete without a festive meal. At home, preparing a meal for someone special is an act of love, much more significant than buying flowers or candy. We are most susceptible to love after we have enjoyed a good meal,” Chef Jacques explains.
Romance is a tradition for Chef Jacques and his restaurant, the legendary L’Auberge Chez Francois, in Great Falls, Virginia. Long known for not only great food, but their unique setting, Jacques and his family have been serving up romance to their customers for almost 60 years. “Our customers love to come to the restaurant for the special occasions in their lives, whether it’s an engagement party, wedding, birthday or for Mother’s Day. We supply the food, ambience, and service; they bring their own romantic magic.”
Bring some romance to your house this year and surprise mom with a romantic breakfast in bed. These unique, yet easy recipes bring a bit of the Alsatian countryside to your kitchen. The recipes can be prepared in advance to minimize time in the kitchen.
******
Pipérade - Serves 2
This dish is a Basque specialty consisting of a rich stew of tomatoes and peppers, seasoned with onion and garlic, cooked in olive oil or goose fat, then mixed with beaten eggs and lightly scrambled.
2 tablespoons olive oil or rendered duck fat
1/3 cup finely chopped onions
1 large ripe tomato e/2 cup)
1 bell pepper, cored, seeded, and small diced, e/2 cup)
1/2teaspoon finely chopped garlic
1 teaspoon tomato paste
Pinch of fresh chopped thyme or Herbs de Provence
Sea salt
Freshly ground pepper
Pinch of cayenne pepper or Piment D'Espelette
3 large eggs
2 slices of Jambon de Bayonne (thinly sliced)or country ham
Bring 1 quart of water to a boil and add the tomato for 10 to 20 seconds. Lift the tomato out of the water with a slotted spoon and drop into a bowl of cold water. Cool the tomato a few moments and remove from the water.
Peel off the skin and cut out the stem. Slice the tomato in half and place in a large-holed colander set over a bowl. Press the tomato halves to force out the juice and seeds. Coarsely chop the tomato pulp and set aside.
Heat the olive oil in a large casserole over medium heat. Add the chopped onions, tomato, diced pepper, garlic, tomato paste, and thyme; simmer for approximately 15 minutes until the vegetables are tender and the sauce has thickened. Season with salt, pepper, and cayenne.
While the sauce cooks, sauté the ham slices in oil or rendered fat.
Beat the eggs with a wire whisk. Slowly pour the beaten eggs into the hot sauce, stirring constantly with a large kitchen spoon. Cook until the eggs are just set and creamy.
Place a slice of ham on a warm plate and top with the mixture. Serve at once with slices of toasted country bread.
Variation: Piperade may also be served with ham on the side.
Piment D'Espelette are peppers from the Basque country. They are sometimes found dried and ground in specialty food stores.
******
Fruit Crumble
Serves 2
The only blue fruit, blueberries, contains a host of minerals such as iron and magnesium and is rich in Vitamins A and C. A crumble is a British dessert in which raw fruits are topped with a crumbly pastry mixture and baked.
THE FRUIT:
8 ounces mixed berries: raspberries, strawberries, blackberries, blueberries
1-2 tablespoons honey
THE TOPPING:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons almond or hazelnut flour
2 tablespoons evaporated cane juice
To Prepare the Fruit:
Remove any stems, clean the fruit, and place in the bottom of a shallow oven proof dish 6-8 inches in diameter. Depending on the ripeness of the fruit, drizzle 1-2 tablespoons of honey over the fruit.
To Prepare the Topping:
Cut the butter into small dice and allow to soften slightly. Place the flour, almond flour, and evaporated cane juice in a mixing bowl. Add the butter using the tips of your fingers. Mix to obtain a coarse meal.
To Assemble:
Cover the fruit with the coarse meal and place in a preheated 375 degree oven; bake until the crumble browns, approximately 12 minutes.
Serve warm with crème fraîche.
Recipes can be reprinted with the following credit:
Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7
ABOUT CHEF JACQUES HAERINGER
Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.
Jacques is the author of Two for Tonight,a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook, the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.
For more information on L’Auberge Chez François, Chef Jacques, and his books and cooking classes, visit him online at www.ChefJacques.com, on Facebook @JacquesHaeringer, and Twitter @ChefJacquesH.
Romance is a tradition for Chef Jacques and his restaurant, the legendary L’Auberge Chez Francois, in Great Falls, Virginia. Long known for not only great food, but their unique setting, Jacques and his family have been serving up romance to their customers for almost 60 years. “Our customers love to come to the restaurant for the special occasions in their lives, whether it’s an engagement party, wedding, birthday or for Mother’s Day. We supply the food, ambience, and service; they bring their own romantic magic.”
Bring some romance to your house this year and surprise mom with a romantic breakfast in bed. These unique, yet easy recipes bring a bit of the Alsatian countryside to your kitchen. The recipes can be prepared in advance to minimize time in the kitchen.
******
Pipérade - Serves 2
This dish is a Basque specialty consisting of a rich stew of tomatoes and peppers, seasoned with onion and garlic, cooked in olive oil or goose fat, then mixed with beaten eggs and lightly scrambled.
2 tablespoons olive oil or rendered duck fat
1/3 cup finely chopped onions
1 large ripe tomato e/2 cup)
1 bell pepper, cored, seeded, and small diced, e/2 cup)
1/2teaspoon finely chopped garlic
1 teaspoon tomato paste
Pinch of fresh chopped thyme or Herbs de Provence
Sea salt
Freshly ground pepper
Pinch of cayenne pepper or Piment D'Espelette
3 large eggs
2 slices of Jambon de Bayonne (thinly sliced)or country ham
Bring 1 quart of water to a boil and add the tomato for 10 to 20 seconds. Lift the tomato out of the water with a slotted spoon and drop into a bowl of cold water. Cool the tomato a few moments and remove from the water.
Peel off the skin and cut out the stem. Slice the tomato in half and place in a large-holed colander set over a bowl. Press the tomato halves to force out the juice and seeds. Coarsely chop the tomato pulp and set aside.
Heat the olive oil in a large casserole over medium heat. Add the chopped onions, tomato, diced pepper, garlic, tomato paste, and thyme; simmer for approximately 15 minutes until the vegetables are tender and the sauce has thickened. Season with salt, pepper, and cayenne.
While the sauce cooks, sauté the ham slices in oil or rendered fat.
Beat the eggs with a wire whisk. Slowly pour the beaten eggs into the hot sauce, stirring constantly with a large kitchen spoon. Cook until the eggs are just set and creamy.
Place a slice of ham on a warm plate and top with the mixture. Serve at once with slices of toasted country bread.
Variation: Piperade may also be served with ham on the side.
Piment D'Espelette are peppers from the Basque country. They are sometimes found dried and ground in specialty food stores.
******
Fruit Crumble
Serves 2
The only blue fruit, blueberries, contains a host of minerals such as iron and magnesium and is rich in Vitamins A and C. A crumble is a British dessert in which raw fruits are topped with a crumbly pastry mixture and baked.
THE FRUIT:
8 ounces mixed berries: raspberries, strawberries, blackberries, blueberries
1-2 tablespoons honey
THE TOPPING:
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons almond or hazelnut flour
2 tablespoons evaporated cane juice
To Prepare the Fruit:
Remove any stems, clean the fruit, and place in the bottom of a shallow oven proof dish 6-8 inches in diameter. Depending on the ripeness of the fruit, drizzle 1-2 tablespoons of honey over the fruit.
To Prepare the Topping:
Cut the butter into small dice and allow to soften slightly. Place the flour, almond flour, and evaporated cane juice in a mixing bowl. Add the butter using the tips of your fingers. Mix to obtain a coarse meal.
To Assemble:
Cover the fruit with the coarse meal and place in a preheated 375 degree oven; bake until the crumble browns, approximately 12 minutes.
Serve warm with crème fraîche.
Recipes can be reprinted with the following credit:
Copyright Chef Jacques Haeringer from Two for Tonight,
Bartleby Press; $26.95; ISBN: 0-910155-43-7
ABOUT CHEF JACQUES HAERINGER
Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.
Jacques is the author of Two for Tonight,a collection of recipes that inspire romance through food and togetherness, and the Chez François Cookbook, the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes. He lives in Northern Virginia and is currently working on a new cookbook and television show.
For more information on L’Auberge Chez François, Chef Jacques, and his books and cooking classes, visit him online at www.ChefJacques.com, on Facebook @JacquesHaeringer, and Twitter @ChefJacquesH.
Monday, March 21, 2011
Edible Communities and St-Germain Liqueur Announce Partnership
St-Germain, the world’s first artisanal liqueur handcrafted from fresh elderflowers, is launching a new advertising campaign and cocktail competition for professional bartenders with Edible Communities, the leading network of magazines dedicated to local, seasonal and artisanal food and drink. This partnership between two previous winners of Bon Appétit Magazine’s Hot 10 Award comes at a time when people are more discerning than ever about what they eat and drink and where it comes from.
“When we introduced St-Germain in 2007 we realized that many people were not aware of the differences in quality between all-natural, artisanally produced liqueurs, like St- Germain, and the mass produced, highly processed products that they had been mixing in their drinks for years,“ says Robert Cooper, President, The Cooper Spirits Company. “Joining forces with Edible Communities is a truly exciting way to celebrate craft spirits and the importance of working with fresh, seasonal ingredients.”
The St-Germain print advertisements will begin running in spring issues of 37 Edible Communities publications across the country. The two-page spread includes a detailed account of St-Germain’s production process and tasting notes, along with a perforated insert including two postcards featuring vintage French photography, cocktail making tips and drink recipes.
St-Germain and Edible Communities are also thrilled to be collaborating on a cocktail competition for professional bartenders. A yearly tradition for St-Germain, The Can-Can Classic Cocktail Competition will now have a new twist to better reflect the brand’s ethos and the mission of Edible Communities. Professional bartenders will be asked to develop an original cocktail recipe with St-Germain utilizing seasonal ingredients from their local region. “Our publishers are very excited to be expanding our award-winning coverage on the local foods movement into the area of artisanal, handcrafted cocktails. We are really pleased to have the opportunity to partner with St-Germain and work with them to support creativity in the bartending community,” says Tracey Ryder, Co- Founder, Edible Communities.
The editorial staff at Edible, along with St-Germain’s creator, Robert Cooper, will select one winner in each market where participating Edible magazines are printed (see full list below). Winners will be selected based on the following criteria:
• Flavor profile / balance of the cocktail
• Resourcefulness and creativity incorporating seasonal, local ingredients; Special consideration will be given to entrants who focus on local fruits, vegetables, spices, herbs or other indigenous products from their region (note: it is not required that the other spirits be locally produced)
Each winner will receive an Edible Communities editorial profile as well as a Yarai (Japanese) Cocktail Mixing Glass from Cocktail Kingdom. Each regional winner will then be eligible to win a $10,000 cash prize and be heralded as the national winner of the 4th Annual Can-Can Classic Cocktail Competition.
The Can-Can Classic is part of the L’Équipe St-Germain brand initiative designed to support community building and the exchange of ideas amongst the world’s top bartenders. L’Équipe St-Germain provides various opportunities for St-Germain to give back to the important bartenders who have embraced and supported the brand since its introduction in 2007. L’Équipe St-Germain includes a bar course scholarship, a bartender exchange program, an educational grant and a cocktail competition. For more information, visit: www.stgermain.fr/lequipe
The following Edible Publications will be participating in the 4th Annual Can-Can Classic Cocktail Competition: Allegheny, Aspen, Austin, Blue Ridge, Boston, Brooklyn, Buffalo, Cape Cod, Chicago, Columbus, Dallas & Ft. Worth, East Bay, East End, Finger Lakes, Front Range (Denver/Boulder), Grande Traverse, Hawaiian Islands, Hudson Valley, Iowa River Valley, Jersey, Los Angeles, Louisville, Madison, Manhattan, Marin & Wine Country, Memphis, New Orleans, Nutmeg (CT), Ohio Valley, Ojai/Ventura County (CA), Orlando, Phoenix, Piedmont (Raleigh-Durham, NC), Portland, Queens, Reno-Tahoe, Rhody (RI), Sacramento, San Diego, San Francisco, Santa Barbara, Santa Fe, Sarasota, Seattle, South Florida (Miami), Toronto, Vancouver, WOW (Detroit)
*If there is not an Edible magazine in a bartender’s region he or she can submit their cocktail to the magazine that is in closest proximity to his or her location. Submissions will be accepted until 8/31/2011.
To learn more about The 4th Annual Can-Can Classic Cocktail Competition, visit: http://www.stgermain.fr/cancanclassic
About St-Germain
St-Germain is the world’s first liqueur produced in the artisanal French style from freshly handpicked elderflower blossoms. Made with unparalleled care and integrity, St-Germain’s handcrafted production process takes place once a year in the late spring, when the delicate and wild elderflowers are at their peak level of flavor and aroma. With subtle yet complex tasting notes reminiscent of tropical fruits, grapefruit, pear and a hint of honeysuckle, St-Germain is remarkably versatile and mixes well with a variety of base spirits, wine and Champagne. The liqueur adds a fresh, captivating character to cocktails, especially variations of classics and new expressions.
St-Germain has won numerous awards and accolades, including the 2009 Bon Appetit Hot 10 Award, Monde Selection Grand Gold Award (2010), Ultimate Beverage Challenge Chairman’s Trophy (2010), Adams Growth Brand Award (2009) and Best in Show (2007) and Double Gold (2008) at the annual San Francisco World Spirits Competition. The St-Germain Cocktail, the brand’s signature drink, has been lauded by The New York Times (December 30, 2009) as one of the most significant mixology trends of the decade.
St-Germain was the first product introduced by Robert Cooper of The Cooper Spirits Company. Named Wine Enthusiast’s 2010 Distiller of the Year and one of Food & Wine’s “40 Big Thinkers 40 and Under,” Cooper is a third-generation distiller whose mission is to inspire individuals to embrace higher quality spirits and cocktails by developing well-crafted, integrity driven products. St-Germain is 20% Alc/Vol (40 proof) and imported exclusively by Maison 6ème Arr. For more information, visit www.stgermain.fr.
About Edible Communities
Edible Communities is the leading network of magazines dedicated to the local food movement. Edible Ojai, launched in 2002 by Tracey Ryder and Carole Topalian, was lauded by Saveur magazine in 2004 as the model for what a regional food magazine should be. That recognition led them to found Edible Communities, Inc. to help other local publishers explore the foods farmed, raised, tended and produced on family farms and by small growers throughout North America. Edible Communities now licenses over 65 locally owned and operated titles across the continent. Information about Edible Communities and its publications is at www.ediblecommunities.com.
“When we introduced St-Germain in 2007 we realized that many people were not aware of the differences in quality between all-natural, artisanally produced liqueurs, like St- Germain, and the mass produced, highly processed products that they had been mixing in their drinks for years,“ says Robert Cooper, President, The Cooper Spirits Company. “Joining forces with Edible Communities is a truly exciting way to celebrate craft spirits and the importance of working with fresh, seasonal ingredients.”
The St-Germain print advertisements will begin running in spring issues of 37 Edible Communities publications across the country. The two-page spread includes a detailed account of St-Germain’s production process and tasting notes, along with a perforated insert including two postcards featuring vintage French photography, cocktail making tips and drink recipes.
St-Germain and Edible Communities are also thrilled to be collaborating on a cocktail competition for professional bartenders. A yearly tradition for St-Germain, The Can-Can Classic Cocktail Competition will now have a new twist to better reflect the brand’s ethos and the mission of Edible Communities. Professional bartenders will be asked to develop an original cocktail recipe with St-Germain utilizing seasonal ingredients from their local region. “Our publishers are very excited to be expanding our award-winning coverage on the local foods movement into the area of artisanal, handcrafted cocktails. We are really pleased to have the opportunity to partner with St-Germain and work with them to support creativity in the bartending community,” says Tracey Ryder, Co- Founder, Edible Communities.
The editorial staff at Edible, along with St-Germain’s creator, Robert Cooper, will select one winner in each market where participating Edible magazines are printed (see full list below). Winners will be selected based on the following criteria:
• Flavor profile / balance of the cocktail
• Resourcefulness and creativity incorporating seasonal, local ingredients; Special consideration will be given to entrants who focus on local fruits, vegetables, spices, herbs or other indigenous products from their region (note: it is not required that the other spirits be locally produced)
Each winner will receive an Edible Communities editorial profile as well as a Yarai (Japanese) Cocktail Mixing Glass from Cocktail Kingdom. Each regional winner will then be eligible to win a $10,000 cash prize and be heralded as the national winner of the 4th Annual Can-Can Classic Cocktail Competition.
The Can-Can Classic is part of the L’Équipe St-Germain brand initiative designed to support community building and the exchange of ideas amongst the world’s top bartenders. L’Équipe St-Germain provides various opportunities for St-Germain to give back to the important bartenders who have embraced and supported the brand since its introduction in 2007. L’Équipe St-Germain includes a bar course scholarship, a bartender exchange program, an educational grant and a cocktail competition. For more information, visit: www.stgermain.fr/lequipe
The following Edible Publications will be participating in the 4th Annual Can-Can Classic Cocktail Competition: Allegheny, Aspen, Austin, Blue Ridge, Boston, Brooklyn, Buffalo, Cape Cod, Chicago, Columbus, Dallas & Ft. Worth, East Bay, East End, Finger Lakes, Front Range (Denver/Boulder), Grande Traverse, Hawaiian Islands, Hudson Valley, Iowa River Valley, Jersey, Los Angeles, Louisville, Madison, Manhattan, Marin & Wine Country, Memphis, New Orleans, Nutmeg (CT), Ohio Valley, Ojai/Ventura County (CA), Orlando, Phoenix, Piedmont (Raleigh-Durham, NC), Portland, Queens, Reno-Tahoe, Rhody (RI), Sacramento, San Diego, San Francisco, Santa Barbara, Santa Fe, Sarasota, Seattle, South Florida (Miami), Toronto, Vancouver, WOW (Detroit)
*If there is not an Edible magazine in a bartender’s region he or she can submit their cocktail to the magazine that is in closest proximity to his or her location. Submissions will be accepted until 8/31/2011.
To learn more about The 4th Annual Can-Can Classic Cocktail Competition, visit: http://www.stgermain.fr/cancanclassic
About St-Germain
St-Germain is the world’s first liqueur produced in the artisanal French style from freshly handpicked elderflower blossoms. Made with unparalleled care and integrity, St-Germain’s handcrafted production process takes place once a year in the late spring, when the delicate and wild elderflowers are at their peak level of flavor and aroma. With subtle yet complex tasting notes reminiscent of tropical fruits, grapefruit, pear and a hint of honeysuckle, St-Germain is remarkably versatile and mixes well with a variety of base spirits, wine and Champagne. The liqueur adds a fresh, captivating character to cocktails, especially variations of classics and new expressions.
St-Germain has won numerous awards and accolades, including the 2009 Bon Appetit Hot 10 Award, Monde Selection Grand Gold Award (2010), Ultimate Beverage Challenge Chairman’s Trophy (2010), Adams Growth Brand Award (2009) and Best in Show (2007) and Double Gold (2008) at the annual San Francisco World Spirits Competition. The St-Germain Cocktail, the brand’s signature drink, has been lauded by The New York Times (December 30, 2009) as one of the most significant mixology trends of the decade.
St-Germain was the first product introduced by Robert Cooper of The Cooper Spirits Company. Named Wine Enthusiast’s 2010 Distiller of the Year and one of Food & Wine’s “40 Big Thinkers 40 and Under,” Cooper is a third-generation distiller whose mission is to inspire individuals to embrace higher quality spirits and cocktails by developing well-crafted, integrity driven products. St-Germain is 20% Alc/Vol (40 proof) and imported exclusively by Maison 6ème Arr. For more information, visit www.stgermain.fr.
About Edible Communities
Edible Communities is the leading network of magazines dedicated to the local food movement. Edible Ojai, launched in 2002 by Tracey Ryder and Carole Topalian, was lauded by Saveur magazine in 2004 as the model for what a regional food magazine should be. That recognition led them to found Edible Communities, Inc. to help other local publishers explore the foods farmed, raised, tended and produced on family farms and by small growers throughout North America. Edible Communities now licenses over 65 locally owned and operated titles across the continent. Information about Edible Communities and its publications is at www.ediblecommunities.com.
ASSOULINE - Coca-Cola
For 125 years, Coca-Cola has connected with more people in more places than any other product the world has ever known. First sipped at an Atlanta soda fountain as a hot weather pick-me-up, Coca-Cola has triumphed by engaging people, one by one. The company’s long-time leader Robert Woodruff sought always to have it “within arm’s length of desire.” He succeeded so well that Coca-Cola has become a part of our landscape, part of our rituals, part of our lives. This illustrated book celebrates the world’s most iconic beverage with the brand’s photographs, advertisements, and designs as well as memories from film, social history, and pop culture. Decade by decade, Coca-Cola represents the zeitgeist with nostalgia and flair.
Muhtar Kent is Chairman of the Board and Chief Executive Officer of The Coca-Cola Company. Mr. Kent joined The Coca-Cola Company in Atlanta in 1978 and has held a variety of marketing and operations roles throughout his career.
Coca-Cola is available for purchase at ASSOULINE Boutiques worldwide and through www.shopassouline.com
Direct links to the product page may be found here:
http://shopassouline.com/coca-cola.html
http://shopassouline.com/coca-cola-se.html
Muhtar Kent is Chairman of the Board and Chief Executive Officer of The Coca-Cola Company. Mr. Kent joined The Coca-Cola Company in Atlanta in 1978 and has held a variety of marketing and operations roles throughout his career.
Coca-Cola is available for purchase at ASSOULINE Boutiques worldwide and through www.shopassouline.com
Direct links to the product page may be found here:
http://shopassouline.com/coca-cola.html
http://shopassouline.com/coca-cola-se.html
A Festive Spring Sweet for Every Easter Celebration
It is estimated that about 1.75 billion Christians around the world will celebrate Easter on April 24 - that makes for a lot of ham, eggs and bread on Easter brunch tables! Those looking for a festive spring sweet to top off their celebration can look to pure flavor extracts for inspiration because of their convenience, taste and aroma.
Just a splash of Orange Blossom Water or Pure Orange Extract can add freshness to desserts and drinks alike. Nielsen-Massey Vanillas’ Orange Blossom Water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Nielsen-Massey’s Pure Orange Extract is made from the finest oranges, and compliments a range of foods including vanillas, chocolate, strawberries, pineapples and other fruits.
Tropical Fruit Parfait from Nielsen-Massey’s A Century of Flavor cookbook is infused with both Orange Blossom Water and Pure Orange Extract. This delectable dessert is sure to bring springtime energy to every menu.
Tropical Fruit Parfait
8 ounces cream cheese, softened
3 tablespoons confectioners’ sugar, sifted
2-4 teaspoons whole milk
¼ teaspoon Nielsen-Massey Orange Blossom Water
¼ teaspoon Nielsen-Massey Pure Orange Extract
4 fruit choices such as finely diced mango, pineapple, grapes or strawberries or whole blueberries
Combine the cream cheese, confectioners’ sugar, milk and orange extract in a mixing bowl and beat using an electric mixer. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.
Note: Approximately ¾ cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.
Serves 6
Just a splash of Orange Blossom Water or Pure Orange Extract can add freshness to desserts and drinks alike. Nielsen-Massey Vanillas’ Orange Blossom Water is distilled from Spanish and Middle Eastern oranges and carries the perfume of an orange grove. Nielsen-Massey’s Pure Orange Extract is made from the finest oranges, and compliments a range of foods including vanillas, chocolate, strawberries, pineapples and other fruits.
Tropical Fruit Parfait from Nielsen-Massey’s A Century of Flavor cookbook is infused with both Orange Blossom Water and Pure Orange Extract. This delectable dessert is sure to bring springtime energy to every menu.
Tropical Fruit Parfait
8 ounces cream cheese, softened
3 tablespoons confectioners’ sugar, sifted
2-4 teaspoons whole milk
¼ teaspoon Nielsen-Massey Orange Blossom Water
¼ teaspoon Nielsen-Massey Pure Orange Extract
4 fruit choices such as finely diced mango, pineapple, grapes or strawberries or whole blueberries
Combine the cream cheese, confectioners’ sugar, milk and orange extract in a mixing bowl and beat using an electric mixer. Alternate layers of the cream cheese mixture and the fruit in a trifle dish or parfait glasses by either spooning the cream cheese mixture or piping with a pastry bag.
Note: Approximately ¾ cup of each fruit choice allows for 2 tablespoons per layer in parfait glasses.
Serves 6
New Bolthouse Farms beverages available in Kentucky
Bolthouse Farms, an innovative health and wellness company based in California’s fertile San Joaquin Valley, today introduced the newest addition to its popular Protein Plus beverage line: the Parfait Smoothie. The Parfait Smoothie is the only yogurt parfait based smoothie in the category. Its flavor is extraordinary – each smooth sip delivers an equal measure of strawberries, yogurt and granola. The Parfait Smoothie is the third Bolthouse Protein Plus flavor, joining Chocolate and Mango, and will be also available nationwide, with a suggested retail price of $3.19 for each 15.2 oz bottle.
Protein Plus Parfait Smoothie is the only parfait protein drink in the super-premium beverage category. Made from 100% natural ingredients, including the company’s proprietary whey & soy protein blend, Parfait Smoothie packs 25 grams of protein per 15.2 oz bottle with a smooth, creamy finish, far superior to the chalky, artificial texture common to protein drinks. Protein Plus Parfait Smoothie offers no preservatives, artificial flavors, colors or genetically modified ingredients. One serving has just 180 calories and 3 grams of fiber. It is a satisfying, healthy, delicious choice for breakfast, for a refreshing afternoon snack or as a post-workout re-fuel.
“The Parfait Smoothie tastes so exceptional that you may be surprised to know that each bottle delivers 25 grams of protein,” said Bryan Reese, chief marketing and innovation officer, Bolthouse Farms. “For people on the go, there’s probably no easier way to make protein a part of your diet.”
Bolthouse Farms is a national leader in premium beverages. It is also the market leader in baby carrot production. The company employs a network of farms throughout the United States, Canada and South America that are fueled by innovation. Its production and distribution capabilities are unrivalled in speed and scope. As a result, Bolthouse Farms products arrive on store shelves as fresh as physically possible, ensuring that consumers receive the fullest bounty of nature’s nutrients with every serving.
*****
Bolthouse Farms, an innovative health and wellness company based in California’s fertile San Joaquin Valley, today introduced Aura Botanical Water, the newest line in the company’s thriving beverage division. Aura Botanical Water is 100% natural enhanced water infused with herbs and fruit juice, available in three flavors: Cucumber Lemon Rosemary, Orange Basil and Grapefruit Sage. Aura is available nationwide, with a suggested retail price of $1.99 for each 15.2 oz bottle.
Aura Botanical Waters are unique. Each flavor infuses water with real fruit and real herb extracts, yielding a refreshingly crisp flavor. Each 15.2 oz. bottle delivers a full serving of fruit, with no added artificial flavors or sugar. Each serving of Aura delivers a mere 45 calories and packs a robust assortment of essential vitamins, including 50% of the recommended daily value of Vitamins B3, B5, B6 and B12, as well as 100% of the recommended daily value of Vitamin C.
“Aura Botanical Waters pack a wallop from a health and wellness perspective,” said Bryan Reese, chief marketing and innovation officer, Bolthouse Farms. “Aura is the first botanical water to combine gourmet flavor with rich nutrients. They are truly refreshing to drink.”
Bolthouse Farms is a national leader in premium beverages. It is also the market leader in baby carrot production. The company employs a network of farms throughout the United States, Canada, and South America that are fueled by innovation. Its production and distribution capabilities are unrivalled in speed and scope. As a result, Bolthouse Farms products arrive on store shelves as fast as physically possible, ensuring that consumers receive the fullest bounty of nature’s nutrients with every serving.
About Bolthouse Farms
Established in 1915, Bolthouse Farms is a fourth-generation farm located in California’s fertile San Joaquin Valley. Known for quality and innovation, Bolthouse Farms is a market share leader in carrot growing and processing. In addition to growing and harvesting premium fresh vegetables and fruits, Bolthouse Farms produces a leading brand of super-premium refrigerated juices, smoothies and protein drinks. Bolthouse diversified its offerings in recent years by launching a line of all natural, premium refrigerated yogurt dressings and extra virgin olive oil vinaigrettes. To learn about the entire line of current Bolthouse Farms products, visit www.bolthouse.com.
Protein Plus Parfait Smoothie is the only parfait protein drink in the super-premium beverage category. Made from 100% natural ingredients, including the company’s proprietary whey & soy protein blend, Parfait Smoothie packs 25 grams of protein per 15.2 oz bottle with a smooth, creamy finish, far superior to the chalky, artificial texture common to protein drinks. Protein Plus Parfait Smoothie offers no preservatives, artificial flavors, colors or genetically modified ingredients. One serving has just 180 calories and 3 grams of fiber. It is a satisfying, healthy, delicious choice for breakfast, for a refreshing afternoon snack or as a post-workout re-fuel.
“The Parfait Smoothie tastes so exceptional that you may be surprised to know that each bottle delivers 25 grams of protein,” said Bryan Reese, chief marketing and innovation officer, Bolthouse Farms. “For people on the go, there’s probably no easier way to make protein a part of your diet.”
Bolthouse Farms is a national leader in premium beverages. It is also the market leader in baby carrot production. The company employs a network of farms throughout the United States, Canada and South America that are fueled by innovation. Its production and distribution capabilities are unrivalled in speed and scope. As a result, Bolthouse Farms products arrive on store shelves as fresh as physically possible, ensuring that consumers receive the fullest bounty of nature’s nutrients with every serving.
*****
Bolthouse Farms, an innovative health and wellness company based in California’s fertile San Joaquin Valley, today introduced Aura Botanical Water, the newest line in the company’s thriving beverage division. Aura Botanical Water is 100% natural enhanced water infused with herbs and fruit juice, available in three flavors: Cucumber Lemon Rosemary, Orange Basil and Grapefruit Sage. Aura is available nationwide, with a suggested retail price of $1.99 for each 15.2 oz bottle.
Aura Botanical Waters are unique. Each flavor infuses water with real fruit and real herb extracts, yielding a refreshingly crisp flavor. Each 15.2 oz. bottle delivers a full serving of fruit, with no added artificial flavors or sugar. Each serving of Aura delivers a mere 45 calories and packs a robust assortment of essential vitamins, including 50% of the recommended daily value of Vitamins B3, B5, B6 and B12, as well as 100% of the recommended daily value of Vitamin C.
“Aura Botanical Waters pack a wallop from a health and wellness perspective,” said Bryan Reese, chief marketing and innovation officer, Bolthouse Farms. “Aura is the first botanical water to combine gourmet flavor with rich nutrients. They are truly refreshing to drink.”
Bolthouse Farms is a national leader in premium beverages. It is also the market leader in baby carrot production. The company employs a network of farms throughout the United States, Canada, and South America that are fueled by innovation. Its production and distribution capabilities are unrivalled in speed and scope. As a result, Bolthouse Farms products arrive on store shelves as fast as physically possible, ensuring that consumers receive the fullest bounty of nature’s nutrients with every serving.
About Bolthouse Farms
Established in 1915, Bolthouse Farms is a fourth-generation farm located in California’s fertile San Joaquin Valley. Known for quality and innovation, Bolthouse Farms is a market share leader in carrot growing and processing. In addition to growing and harvesting premium fresh vegetables and fruits, Bolthouse Farms produces a leading brand of super-premium refrigerated juices, smoothies and protein drinks. Bolthouse diversified its offerings in recent years by launching a line of all natural, premium refrigerated yogurt dressings and extra virgin olive oil vinaigrettes. To learn about the entire line of current Bolthouse Farms products, visit www.bolthouse.com.
Friday, March 18, 2011
Half For A Half
It’s that time of year again! In honor of National Food Month Klosterman is launching the “Half For A Half” campaign to help feed local residents in need. Throughout the month of April, Klosterman Baking Company will donate one half loaf of bread to the Freestore Foodbank in Cincinnati and The Food Bank in Dayton for every half loaf sold. Last year we donated 500 half loaves of bread and this year’s goal is 600 loaves of bread!
Thursday, March 17, 2011
Kalamazoo Outdoor GourmetT Unveils Outdoor Dishwasher; introducesfirst dishwasher designed to perform outdoors
Remember your last cookout? You and your guests probably carried the plates, pots and pans indoors to be put in the dishwasher. Those days are a thing of the past. Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, announced today at the Architectural Digest Home Design Show the introduction of the first outdoor dishwasher specifically designed to work outside and withstand the harshness of the elements; featuring a unique wash system designed to clean dishes that have been sitting outdoors or pots and pans that have been over the heat of a grill fire.
“Kalamazoo Outdoor Gourmet has always been the innovation leader in outdoor kitchen equipment, bringing to market a number of firsts that change the way people cook and entertain in the outdoors,” said Pantelis A “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “The introduction of the outdoor dishwasher has created the only truly complete outdoor kitchen equipment line, giving homeowners independence from their indoor kitchens.”
At $4,990, the outdoor dishwasher will be available for purchase in summer 2011 through the network of dealers that carry Kalamazoo Outdoor Gourmet equipment, certified design professionals or directly at www.kalamazoogourmet.com.
The outdoor dishwasher offers a host of technologies that make doing the dishes after a cookout convenient, fast, and easy:
Flexible. The outdoor dishwasher was designed with an extra large tub to accommodate the special demands that come from cooking and serving meals outdoors. Its adjustable-height dual rack system offers maximum flexibility. Able to be moved up and down to handle some of the biggest pots and serving platters, it features a maximum clearance space of 15 ¼” inches between each rack. It is capable of holding 12 place settings at once, features adjustable tines for more loading flexibility and offers protection for delicate items. The top rack has two adjustable stemware shelves and up to five rows of glassware storage.
Powerful. The outdoor dishwasher’s wash system has highly-focused spray zones that ensure the whole load gets totally clean and eliminates the need for pre-rinsing dishes. Specially-designed spray nozzles maximize the use of minimal amounts of water to target distinct areas within the dishwasher, focusing increased spraying power on hard-to clean items such as cutlery and pots and pans.
Efficient. Green, clean and smart, the outdoor dishwasher features technology that doesn’t waste water. It uses as little as 3.8 gallons in a wash program, ensuring the optimum water level is used for each load. Sensors detect when the quantity of water matches the selected wash program, automatically adjusting water levels even if a flipped-over bowl fills with and reduces some of the available wash water
“Now, every convenience of an indoor kitchen is fully available outdoors,”
said Georgiadis.
The outdoor dishwasher also will be available for viewing at the Kitchen and Bath
Industry Show, April 26 through 28 at the Las Vegas Convention Center in Las Vegas.
“Kalamazoo Outdoor Gourmet has always been the innovation leader in outdoor kitchen equipment, bringing to market a number of firsts that change the way people cook and entertain in the outdoors,” said Pantelis A “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “The introduction of the outdoor dishwasher has created the only truly complete outdoor kitchen equipment line, giving homeowners independence from their indoor kitchens.”
At $4,990, the outdoor dishwasher will be available for purchase in summer 2011 through the network of dealers that carry Kalamazoo Outdoor Gourmet equipment, certified design professionals or directly at www.kalamazoogourmet.com.
The outdoor dishwasher offers a host of technologies that make doing the dishes after a cookout convenient, fast, and easy:
Flexible. The outdoor dishwasher was designed with an extra large tub to accommodate the special demands that come from cooking and serving meals outdoors. Its adjustable-height dual rack system offers maximum flexibility. Able to be moved up and down to handle some of the biggest pots and serving platters, it features a maximum clearance space of 15 ¼” inches between each rack. It is capable of holding 12 place settings at once, features adjustable tines for more loading flexibility and offers protection for delicate items. The top rack has two adjustable stemware shelves and up to five rows of glassware storage.
Powerful. The outdoor dishwasher’s wash system has highly-focused spray zones that ensure the whole load gets totally clean and eliminates the need for pre-rinsing dishes. Specially-designed spray nozzles maximize the use of minimal amounts of water to target distinct areas within the dishwasher, focusing increased spraying power on hard-to clean items such as cutlery and pots and pans.
Efficient. Green, clean and smart, the outdoor dishwasher features technology that doesn’t waste water. It uses as little as 3.8 gallons in a wash program, ensuring the optimum water level is used for each load. Sensors detect when the quantity of water matches the selected wash program, automatically adjusting water levels even if a flipped-over bowl fills with and reduces some of the available wash water
“Now, every convenience of an indoor kitchen is fully available outdoors,”
said Georgiadis.
The outdoor dishwasher also will be available for viewing at the Kitchen and Bath
Industry Show, April 26 through 28 at the Las Vegas Convention Center in Las Vegas.
Wednesday, March 16, 2011
Granny's Garden School Promotes Family Gardening with Garden Starter Kits
In an effort to encourage families to plant vegetables, flowers and other creative and fun landscape features in their backyards, Granny’s Garden School has established the Family Garden Project. For a donation of $25, enrollees will receive a garden starter kit, which includes a selection of more than 20 varieties of vegetable/flower seeds, discounts on compost, a bucket and coupons for free flower, vegetable and herb plants from area growers and nurseries. Participants can email Granny with gardening questions and will be invited to twice monthly in-the-garden learning activities.
The Family Garden project was created in 2009 as a simple way for families to start gardening without having to spend a lot of time, money or resources. Family gardening fosters an environment of togetherness, encourages families to spend time together outside and instills in children a lifelong appreciation of nature and the interdependence of all living things in the environment. Participating families can grow their own food, herbs and flowers to enjoy and share.
Families simply need to register at www.grannysgardenschool.com and then pick up their kits at Granny’s Garden School, 20 Miamiview Dr. in Loveland. For more information about the Family Garden Project or any other Granny’s Garden School programs, refer to www.grannysgardenschool.com, call 513.324.2873 or email Roberta Paolo (Granny) at schoolgarden@fuse.net.
About Granny’s Garden School
Founded in 2002, Granny’s Garden School is the largest and most comprehensive school garden program in the Midwest. Though located on the 25-acre campus of the consolidated primary and elementary schools in Loveland, Ohio, it is a separate 501 (c) (3) non-profit organization and is not funded by the school district. The schools are attended by approximately 1,700 students and feature more than 100 vegetables gardens, many flower gardens and a 75 mile nature trail.
The Family Garden project was created in 2009 as a simple way for families to start gardening without having to spend a lot of time, money or resources. Family gardening fosters an environment of togetherness, encourages families to spend time together outside and instills in children a lifelong appreciation of nature and the interdependence of all living things in the environment. Participating families can grow their own food, herbs and flowers to enjoy and share.
Families simply need to register at www.grannysgardenschool.com and then pick up their kits at Granny’s Garden School, 20 Miamiview Dr. in Loveland. For more information about the Family Garden Project or any other Granny’s Garden School programs, refer to www.grannysgardenschool.com, call 513.324.2873 or email Roberta Paolo (Granny) at schoolgarden@fuse.net.
About Granny’s Garden School
Founded in 2002, Granny’s Garden School is the largest and most comprehensive school garden program in the Midwest. Though located on the 25-acre campus of the consolidated primary and elementary schools in Loveland, Ohio, it is a separate 501 (c) (3) non-profit organization and is not funded by the school district. The schools are attended by approximately 1,700 students and feature more than 100 vegetables gardens, many flower gardens and a 75 mile nature trail.
Tuesday, March 15, 2011
Honest Tea Introduces Honest CocoaNova
Honest Tea®, the nation's top-selling organic bottled tea company, is launching Honest CocoaNova, a line of low-calorie brewed cocoa beverages.
Honest CocoaNova is a brewed cacao infusion that contains antioxidants and theobromine naturally found in dark chocolate. Made with USDA Certified Organic and Fair Trade Certified™ cacao beans, the main ingredient in chocolate, Honest CocoaNova provides a light, satisfying taste for a guilt-free treat with only 50 calories in a 10 fl. oz. bottle. Honest CocoaNova contains approximately 50mg of theobromine per bottle.
The Fair Trade, organic cacao beans are roasted and ground into a natural cocoa powder, which is then brewed through a patent-pending process to create Honest CocoaNova.
“Everyone has tasted cocoa, but Honest CocoaNova is cocoa as you’ve never known it. It has a rich, satisfying flavor with only 50 calories per bottle,” said Seth Goldman, President and TeaEO of Honest Tea. “We’ve been working on this concept since 2006 and can’t wait to see how consumers respond.”
Honest CocoaNova is available in three varieties, Mint Cacao, Mocha Cacao and Cherry Cacao at a suggested retail price of $1.99 at select natural foods stores beginning in April 2011. The drink has 13 grams of sugar and 50 calories per 10 fl. oz. serving.
Honest CocoaNova labels display the CocoaSourceÔ mark developed and licensed by Apure Foods. CocoaSourceÔ denotes the antioxidant power naturally found in cocoa.
For more information, visit http://www.honesttea.com/cocoanova/.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 bottles, Honest Ade organic thirst quenchers and Honest Kids drink pouches. All varieties are USDA-certified organic and by the end of March 2011, all teas will be Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Maryland in 1998, the company has sustained an annual compound growth rate of more than 60%. Honest Tea has been continuously recognized for its impressive growth and mission-driven business practices. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.”
For more information, visit www.honesttea.com.
Honest CocoaNova is a brewed cacao infusion that contains antioxidants and theobromine naturally found in dark chocolate. Made with USDA Certified Organic and Fair Trade Certified™ cacao beans, the main ingredient in chocolate, Honest CocoaNova provides a light, satisfying taste for a guilt-free treat with only 50 calories in a 10 fl. oz. bottle. Honest CocoaNova contains approximately 50mg of theobromine per bottle.
The Fair Trade, organic cacao beans are roasted and ground into a natural cocoa powder, which is then brewed through a patent-pending process to create Honest CocoaNova.
“Everyone has tasted cocoa, but Honest CocoaNova is cocoa as you’ve never known it. It has a rich, satisfying flavor with only 50 calories per bottle,” said Seth Goldman, President and TeaEO of Honest Tea. “We’ve been working on this concept since 2006 and can’t wait to see how consumers respond.”
Honest CocoaNova is available in three varieties, Mint Cacao, Mocha Cacao and Cherry Cacao at a suggested retail price of $1.99 at select natural foods stores beginning in April 2011. The drink has 13 grams of sugar and 50 calories per 10 fl. oz. serving.
Honest CocoaNova labels display the CocoaSourceÔ mark developed and licensed by Apure Foods. CocoaSourceÔ denotes the antioxidant power naturally found in cocoa.
For more information, visit http://www.honesttea.com/cocoanova/.
About Honest Tea
Honest Tea is the nation's top-selling organic bottled tea company with a mission to make great-tasting, truly healthy organic beverages sweetened with less sugar and fewer calories than most bottled beverages. Honest Tea's product lines include: Honest Tea ready-to-drink bottled teas in glass and PET #1 bottles, Honest Ade organic thirst quenchers and Honest Kids drink pouches. All varieties are USDA-certified organic and by the end of March 2011, all teas will be Fair Trade Certified™. Since Honest Tea was founded in Bethesda, Maryland in 1998, the company has sustained an annual compound growth rate of more than 60%. Honest Tea has been continuously recognized for its impressive growth and mission-driven business practices. In addition to being named one of The Better World Shopping Guide's "Ten Best Companies on the Planet based on their overall social and environmental record," Honest Tea was also listed as one of PlanetGreen.com’s “Top 7 Green Corporations of 2010,” received Greenopia.com's coveted 4-Leaf Rating as "the greenest beverage company" for the third year in a row and was recently ranked by The Huffington Post as one of the leading "8 Revolutionary Socially Responsible Companies.”
For more information, visit www.honesttea.com.
McAlister’s Deli Celebrates St. Patty’s All Week With Free Cookies!
WHO:
McAlister’s Deli
WHAT:
From March 13-19 McAlister’s Deli will be hosting “Lucky Days”. Come in to a McAlister’s Deli wearing green and get a free cookie. Green hat...green shoes...green pot of gold, it’s all up to you! Green is the color of the week and McAlister’s is celebrating all week long with free signature McAlister’s Deli cookies to anyone and everyone who stops by a McAlister’s Deli wearing green this week!
WHEN:
Sunday, March 13- Saturday, March 19
WHERE:
The following Cincinnati and Northern Kentucky McAlister’s Deli locations:
7720 Montgomery Rd.
Cincinnati, OH 45236
4560 Cornell Road
Cincinnati, OH 45241
7622 Cox Lane
West Chester, OH 45069
5040 Deerfield Blvd.
Mason, OH 45040
2865 Dixie Highway
Cresview Hills, KY 41017
McAlister’s Deli
WHAT:
From March 13-19 McAlister’s Deli will be hosting “Lucky Days”. Come in to a McAlister’s Deli wearing green and get a free cookie. Green hat...green shoes...green pot of gold, it’s all up to you! Green is the color of the week and McAlister’s is celebrating all week long with free signature McAlister’s Deli cookies to anyone and everyone who stops by a McAlister’s Deli wearing green this week!
WHEN:
Sunday, March 13- Saturday, March 19
WHERE:
The following Cincinnati and Northern Kentucky McAlister’s Deli locations:
7720 Montgomery Rd.
Cincinnati, OH 45236
4560 Cornell Road
Cincinnati, OH 45241
7622 Cox Lane
West Chester, OH 45069
5040 Deerfield Blvd.
Mason, OH 45040
2865 Dixie Highway
Cresview Hills, KY 41017
Monday, March 14, 2011
IMPACT Recognizes Russian Standard Vodka on Top 100 List for Sixth Consecutive Year
Russian Standard Vodka, the number one premium vodka in Russia, has been ranked 39th on IMPACT’s 2010 “Top 100 Premium Spirits Brands Worldwide” list. This is the sixth consecutive year the brand has been recognized by IMPACT Magazine, a leading source for industry trends and statistics. Russian Standard was ranked 42nd in 2009, 44th in 2008, and 52nd in 2007.
Russian Standard Vodka showed tremendous global sales growth in 2010, selling 2.5 million 9L cases and marking double digit growth since 2009 Surpassing by growth in 2010 brands including Absolut and Smirnoff, IMPACT Magazine also named Russian Standard one of the “Fastest-Growing Premium Brands” worldwide for sales growth over the last five years This is particularly notable, as Russian Standard is one of the few brands whose sales growth is not predominately within the United States.
“We are very proud of the remarkable growth in 2010,” said Sumindi Peiris, VP of Marketing of Russian Standard Vodka. “Our continued climb among the top 100 premium spirit brands is an important recognition of our success and is reflective upon Russian Standard’s continued commitment to bringing Russia’s number one premium vodka to the world.”
About Russian Standard Vodka
Russian Standard Vodka is the global leader in authentic Russian premium vodka. The Russian Standard vodka portfolio dominates the premium segment in Russia with a 60 percent market share and sales of over 2.5 million cases in 2010 in Russia and more than 75 export markets across Europe, the U.S. and Asia. Roustam Tariko, the founder of Russian Standard, introduced the flagship product, Russian Standard, in 1998 as the first authentic Russian premium vodka. Russian Standard vodkas are made with only the finest Russian ingredients, conforming to the formula for vodka established in 1894 by famed Russian scientist Dmitri Mendeleev for Russia’s Czars. Two years after launch, sales of Russian Standard surpassed all imported premium vodkas on the Russian market, leading to broad international expansion and the launch of Russian Standard Platinum in 2001, IMPERIA Vodka, the company's luxury brand, in 2004, and Russian Standard Gold in 2008. www.russianstandardvodka.com.
Russian Standard Vodka showed tremendous global sales growth in 2010, selling 2.5 million 9L cases and marking double digit growth since 2009 Surpassing by growth in 2010 brands including Absolut and Smirnoff, IMPACT Magazine also named Russian Standard one of the “Fastest-Growing Premium Brands” worldwide for sales growth over the last five years This is particularly notable, as Russian Standard is one of the few brands whose sales growth is not predominately within the United States.
“We are very proud of the remarkable growth in 2010,” said Sumindi Peiris, VP of Marketing of Russian Standard Vodka. “Our continued climb among the top 100 premium spirit brands is an important recognition of our success and is reflective upon Russian Standard’s continued commitment to bringing Russia’s number one premium vodka to the world.”
About Russian Standard Vodka
Russian Standard Vodka is the global leader in authentic Russian premium vodka. The Russian Standard vodka portfolio dominates the premium segment in Russia with a 60 percent market share and sales of over 2.5 million cases in 2010 in Russia and more than 75 export markets across Europe, the U.S. and Asia. Roustam Tariko, the founder of Russian Standard, introduced the flagship product, Russian Standard, in 1998 as the first authentic Russian premium vodka. Russian Standard vodkas are made with only the finest Russian ingredients, conforming to the formula for vodka established in 1894 by famed Russian scientist Dmitri Mendeleev for Russia’s Czars. Two years after launch, sales of Russian Standard surpassed all imported premium vodkas on the Russian market, leading to broad international expansion and the launch of Russian Standard Platinum in 2001, IMPERIA Vodka, the company's luxury brand, in 2004, and Russian Standard Gold in 2008. www.russianstandardvodka.com.
Chef Ted Reader grills up delicious meals - safely!
With spring soon here, it’s finally time to hit the backyard and grill up a delicious barbeque meal. But not so fast! Before firing up any grill there are a few health and safety tips even the most seasoned barbeque chef should follow. The Crazy Canuck BBQ Kingpin, Ted Reader, dishes on his tips to keep you safe and your grill steak-ready this spring.
“Being safe around the barbeque isn’t just about shutting off the gas and lighting the grill properly, it’s also about the cleanliness of the barbeque and the amount of heat it produces,” says Ted Reader. “If these kinds of things aren’t considered, you and your family could get very sick.”
Ted recommends the following tips to ensure a safe barbequing season:
Grill…Clean! – Keeping your barbeque grill clean makes it a healthier and hotter grill. Make sure to keep utensils like a grill brush washed or replaced as needed. The excess grease and carbon build-up that accumulates on grill brushes can make you sick. You should never clean your grill by turning it on high and closing the lid to allow the carbon, grit and food particles to burn off. This is a waste of fuel and puts excessive wear and tear on your grill. Think green!
Beware of Wear and Tear – Be sure that all grill parts of your barbeque or smoker are firmly in place and that the leggings are secure and stable. Check your grill regularly for wear and tear that could become bigger safety issues.
Keep it Outside – Use your barbecue grill or smoker only outdoors. Position your grill in an open area away from any enclosures and overhangs. NEVER bring your grill indoors. Grills and smokers produce carbon monoxide and the accumulation could be fatal.
Check the Heat – You should never cut into your meat to check if it is finished as the natural juices will escape. Make sure your meat is cooked by using a meat or instant read thermometer. Poultry should be fully cooked at 180 degrees F, Burgers at a minimum of 160 degrees F and Beef, Veal, Lamb, Roasts, and Steaks can vary from 140 degrees F to 160 degrees F.
Watch your back – Pay attention to the direction of the wind when you are grilling. You should be grilling with the wind to your back.
Accidents Happen – If a grease fire does occur, turn off your burners and fuel source, close the lid and allow the fire to burn out on its own. You will know it’s a grease fire if you see billowing black smoke and large orange flames. Baking soda is also a good option for controlling a grease fire.
“Everyone’s grill has different safety aspects that should be considered. Read the manufacturer’s owner’s manual for proper assembly and maintenance of your grill to ensure a safe and fun barbequing season,” added Reader.
For additional information on grilling, check out Ted Reader on the web at: www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
“Being safe around the barbeque isn’t just about shutting off the gas and lighting the grill properly, it’s also about the cleanliness of the barbeque and the amount of heat it produces,” says Ted Reader. “If these kinds of things aren’t considered, you and your family could get very sick.”
Ted recommends the following tips to ensure a safe barbequing season:
Grill…Clean! – Keeping your barbeque grill clean makes it a healthier and hotter grill. Make sure to keep utensils like a grill brush washed or replaced as needed. The excess grease and carbon build-up that accumulates on grill brushes can make you sick. You should never clean your grill by turning it on high and closing the lid to allow the carbon, grit and food particles to burn off. This is a waste of fuel and puts excessive wear and tear on your grill. Think green!
Beware of Wear and Tear – Be sure that all grill parts of your barbeque or smoker are firmly in place and that the leggings are secure and stable. Check your grill regularly for wear and tear that could become bigger safety issues.
Keep it Outside – Use your barbecue grill or smoker only outdoors. Position your grill in an open area away from any enclosures and overhangs. NEVER bring your grill indoors. Grills and smokers produce carbon monoxide and the accumulation could be fatal.
Check the Heat – You should never cut into your meat to check if it is finished as the natural juices will escape. Make sure your meat is cooked by using a meat or instant read thermometer. Poultry should be fully cooked at 180 degrees F, Burgers at a minimum of 160 degrees F and Beef, Veal, Lamb, Roasts, and Steaks can vary from 140 degrees F to 160 degrees F.
Watch your back – Pay attention to the direction of the wind when you are grilling. You should be grilling with the wind to your back.
Accidents Happen – If a grease fire does occur, turn off your burners and fuel source, close the lid and allow the fire to burn out on its own. You will know it’s a grease fire if you see billowing black smoke and large orange flames. Baking soda is also a good option for controlling a grease fire.
“Everyone’s grill has different safety aspects that should be considered. Read the manufacturer’s owner’s manual for proper assembly and maintenance of your grill to ensure a safe and fun barbequing season,” added Reader.
For additional information on grilling, check out Ted Reader on the web at: www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
Certified Angus Beef says Enhance springtime dishes with herbs from your garden
Think spring and enjoy warmer weather, sunnier skies … and tastier meals. You’ll harvest numerous rewards by planting your own herb garden. The best part? It’s simple and doesn’t require a large investment – or space. A few small pots in a sunny windowsill are all flavor fanatics need to get growing.
Many popular, widely-available herbs are also very versatile. Try basil, thyme, rosemary, parsley or sage. Their bright, garden-fresh flavor will give an aromatic zip to dishes. Plus, cooks often find that seasoning with herbs helps reduce the need for salt in recipes, resulting in more healthful, lower-sodium meals that still satisfy.
A top-quality steak is an ideal candidate for a fresh herb accent, and also a great way to kick off grilling season. As with any recipe, take care to choose herbs that complement the ingredients, not overwhelm them. Practice makes perfect and experimentation is encouraged, but experts recommend some classic pairings:
• Tarragon or parsley complement the subtle, “light” flavor of a tender filet mignon.
• Chives, cilantro or thyme are in perfect balance with a classic strip steak.
• Go bold with rosemary or sage for a beefy, robust ribeye.
• Sage, rosemary or thyme will enhance a slow-cooked braised beef dish like pot roast.
Once your garden is planted, plan a meal that celebrates the essence of spring and bright, fresh flavors. Try Fresh Herb Marinated Steak – delicious when served over a salad of tender greens – or Mediterranean Grilled Strip Steak and reap the many rewards of nature’s freshest seasonings.
Fresh Herb Marinated Steak
Ingredients
• 2 (12-16 ounce) Certified Angus Beef ® flat iron or sirloin steaks
• 1 cup white wine
• 1/4 cup olive oil
• 1 tablespoon Lea & Perrins® Worcestershire Sauce
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced shallots
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
Instructions
1. Combine all marinade ingredients and selected Certified Angus Beef ® brand cut in a zipper-locking, plastic bag. Squeeze air out of bag and seal. Refrigerate for 2 hours.
2. Discard marinade and pat steaks dry. Grill or broil steaks to desired doneness. Allow to rest 5-10 minutes and slice thinly across the grain.
Serving suggestion: Serve over a salad of mixed spring greens, grape tomatoes, cucumbers, kalamata olives and chives.
Serves: 4
Mediterranean Grilled Strip Steak
Ingredients
• 4 (12-ounce) Certified Angus Beef ® New York strip steaks
• 2 teaspoons minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon finely ground coffee
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 red onion, cut into 4 full circle slices
• 1 tomato, cut into 4 even slices
• 2 tablespoons olive oil
Instructions
1. Combine rosemary, thyme, coffee, salt and pepper in small mixing bowl to create a rub. Evenly season steaks with rub. Refrigerate covered tightly with plastic wrap for one hour.
2. Grill steaks over medium-high heat to desired doneness. Remove steaks from grill and allow to rest 5 minutes.
3. Brush onion and tomato with olive oil and grill over medium heat. Top each steak with grilled onion and tomato.
Chef’s tip: Have extra herbs in the garden? Looking for more herb-infused flavor in your grilled steak and vegetables? Dampen some sprigs of herbs – try sage, rosemary and thyme – and place directly on the coals of your grill.
Serves 4
Recipes provided by Certified Angus Beef ® brand
For more information on choosing the right cut of beef, delicious recipes, or cooking instructions, visit the Certified Angus Beef ® brand website at www.certifiedangusbeef.com.
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor, tenderness and juiciness in every bite. It is proudly featured by more than 12,300 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com, or follow the brand on Facebook and Twitter.
Many popular, widely-available herbs are also very versatile. Try basil, thyme, rosemary, parsley or sage. Their bright, garden-fresh flavor will give an aromatic zip to dishes. Plus, cooks often find that seasoning with herbs helps reduce the need for salt in recipes, resulting in more healthful, lower-sodium meals that still satisfy.
A top-quality steak is an ideal candidate for a fresh herb accent, and also a great way to kick off grilling season. As with any recipe, take care to choose herbs that complement the ingredients, not overwhelm them. Practice makes perfect and experimentation is encouraged, but experts recommend some classic pairings:
• Tarragon or parsley complement the subtle, “light” flavor of a tender filet mignon.
• Chives, cilantro or thyme are in perfect balance with a classic strip steak.
• Go bold with rosemary or sage for a beefy, robust ribeye.
• Sage, rosemary or thyme will enhance a slow-cooked braised beef dish like pot roast.
Once your garden is planted, plan a meal that celebrates the essence of spring and bright, fresh flavors. Try Fresh Herb Marinated Steak – delicious when served over a salad of tender greens – or Mediterranean Grilled Strip Steak and reap the many rewards of nature’s freshest seasonings.
Fresh Herb Marinated Steak
Ingredients
• 2 (12-16 ounce) Certified Angus Beef ® flat iron or sirloin steaks
• 1 cup white wine
• 1/4 cup olive oil
• 1 tablespoon Lea & Perrins® Worcestershire Sauce
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced shallots
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
Instructions
1. Combine all marinade ingredients and selected Certified Angus Beef ® brand cut in a zipper-locking, plastic bag. Squeeze air out of bag and seal. Refrigerate for 2 hours.
2. Discard marinade and pat steaks dry. Grill or broil steaks to desired doneness. Allow to rest 5-10 minutes and slice thinly across the grain.
Serving suggestion: Serve over a salad of mixed spring greens, grape tomatoes, cucumbers, kalamata olives and chives.
Serves: 4
Mediterranean Grilled Strip Steak
Ingredients
• 4 (12-ounce) Certified Angus Beef ® New York strip steaks
• 2 teaspoons minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon finely ground coffee
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1/2 red onion, cut into 4 full circle slices
• 1 tomato, cut into 4 even slices
• 2 tablespoons olive oil
Instructions
1. Combine rosemary, thyme, coffee, salt and pepper in small mixing bowl to create a rub. Evenly season steaks with rub. Refrigerate covered tightly with plastic wrap for one hour.
2. Grill steaks over medium-high heat to desired doneness. Remove steaks from grill and allow to rest 5 minutes.
3. Brush onion and tomato with olive oil and grill over medium heat. Top each steak with grilled onion and tomato.
Chef’s tip: Have extra herbs in the garden? Looking for more herb-infused flavor in your grilled steak and vegetables? Dampen some sprigs of herbs – try sage, rosemary and thyme – and place directly on the coals of your grill.
Serves 4
Recipes provided by Certified Angus Beef ® brand
For more information on choosing the right cut of beef, delicious recipes, or cooking instructions, visit the Certified Angus Beef ® brand website at www.certifiedangusbeef.com.
The Certified Angus Beef ® brand is the best Angus beef available and a cut above USDA Prime, Choice and Select. Ten standards ensure its premium quality and incredible flavor, tenderness and juiciness in every bite. It is proudly featured by more than 12,300 restaurants and retailers around the world. For more information, visit www.certifiedangusbeef.com, or follow the brand on Facebook and Twitter.
Thursday, March 10, 2011
New Glycemic Index Cookbook For Dummies Makes Eating Healthy Easy
If you’re looking for a safe, effective, and easy-to-follow diet with proven results, Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is for you! You’ll find out how to whip up delicious, low-glycemic meals that can help you achieve all of your health-related goals, from shedding pounds and managing health issues to maintaining general wellness.
Using the glycemic index is not only a proven method of losing and maintaining weight safely and quickly, it’s also an effective way to prevent the most common diseases like coronary heart disease, diabetes, and obesity. No matter how busy your schedule is, or how tight your budget may be, this guide will help you to whip up meals at home that will help your family stay healthy.
Other valuable lessons include:
· Glycemic Index Cookbook For Dummies cheat sheet
· Measuring the glycemic index and glycemic loads before you cook
· Fixing appropriate portion sizes
· Adjusting favorite recipes to follow the glycemic index diet
· How to cook low-glycemic grains, beans, lentils, and veggies
· The science behind the glycemic index diet
· Tips for curbing cravings and losing weight
· Advice for stocking your pantry, fridge, and freezer
· Lifestyle choices that complement a low-glycemic diet
· 150 delicious and simple recipes
Packed with practical guidance, Glycemic Index Cookbook For Dummies has all of the information and recipes to get you well on your way to a healthier you!
# # #
About the Authors:
Meri Raffetto, RD, is a registered dietitian and recognized professional in the area of nutrition and wellness; she has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of reallivingnutrition.com and author of The Glycemic Index Diet For Dummies®.
Rosanne Rust, MS, RD, LDN, is a registered dietitian, freelance writer, and online weight-loss coach for Real Living Nutrition Services.
About the Book:
Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974.
Using the glycemic index is not only a proven method of losing and maintaining weight safely and quickly, it’s also an effective way to prevent the most common diseases like coronary heart disease, diabetes, and obesity. No matter how busy your schedule is, or how tight your budget may be, this guide will help you to whip up meals at home that will help your family stay healthy.
Other valuable lessons include:
· Glycemic Index Cookbook For Dummies cheat sheet
· Measuring the glycemic index and glycemic loads before you cook
· Fixing appropriate portion sizes
· Adjusting favorite recipes to follow the glycemic index diet
· How to cook low-glycemic grains, beans, lentils, and veggies
· The science behind the glycemic index diet
· Tips for curbing cravings and losing weight
· Advice for stocking your pantry, fridge, and freezer
· Lifestyle choices that complement a low-glycemic diet
· 150 delicious and simple recipes
Packed with practical guidance, Glycemic Index Cookbook For Dummies has all of the information and recipes to get you well on your way to a healthier you!
# # #
About the Authors:
Meri Raffetto, RD, is a registered dietitian and recognized professional in the area of nutrition and wellness; she has been featured in Healthy Living Magazine and the Chicago Tribune. She is the founder and CEO of reallivingnutrition.com and author of The Glycemic Index Diet For Dummies®.
Rosanne Rust, MS, RD, LDN, is a registered dietitian, freelance writer, and online weight-loss coach for Real Living Nutrition Services.
About the Book:
Glycemic Index Cookbook For Dummies® (Wiley Publishing, Inc., December 2010, ISBN: 978-0-470-87566-7, $19.99) is available at bookstores nationwide, major online booksellers, or directly from the publisher by calling (877) 762-2974.
Free Webinar on “Effective Weed Management Strategies for Your Organic Farm” Registration is Now Open for March 22 Session
The Countryside Conservancy and the Ohio Ecological Food and Farm Association (OEFFA) announce the final session for 2011 of a three part series for specialty crop farmers titled “Effective Weed Management Strategies for Your Organic Farm.”
“This webinar will provide growers with information on advanced specialty crop production skills as it relates to weed management in order to fill the increasing demand for locally grown organic products,” said Renee Hunt, OEFFA’s Program Director.
Leading the discussion will be Dr. Matthew Liebman, Wallace Chair for Sustainable Agriculture and Professor of Agronomy at Iowa State University.
Weeds remain one of the top constraints for organic crop production. Successful weed management without herbicides requires more than better cultivation equipment. Multiple physical, biological, and cultural tactics woven together with basic ecological processes can lead to more effective, lower cost strategies for weed suppression. Liebman will illustrate this approach with examples from agronomic and horticultural cropping systems.
Beth Knorr, of the Countryside Conservancy, said “In Ohio, right now, there are growers hungry for something beyond introductory training that will take their farm business to the next level professionally.”
The webinar will begin at 10 a.m. (EST) on Tuesday March 22, 2011.
This web-based seminar will deliver training through the Internet directly to a participant’s computer. They will be able to view the presentation through their browser and listen to the audio portion through their computer speakers or using a call-in phone number. The session will be interactive and allow participants to ask questions and communicate directly with the presenter. All three webinars in the series will be recorded and available on the Countryside Conservancy and OEFFA websites afterwards.
To register for the webinar, go to https://www3.gotomeeting.com/register/224583790. There is no charge to participate, but pre-registration is required.
Partial funding for this webinar series is provided through the Ohio Department of Agriculture Specialty Crops Block Grant.
“This webinar will provide growers with information on advanced specialty crop production skills as it relates to weed management in order to fill the increasing demand for locally grown organic products,” said Renee Hunt, OEFFA’s Program Director.
Leading the discussion will be Dr. Matthew Liebman, Wallace Chair for Sustainable Agriculture and Professor of Agronomy at Iowa State University.
Weeds remain one of the top constraints for organic crop production. Successful weed management without herbicides requires more than better cultivation equipment. Multiple physical, biological, and cultural tactics woven together with basic ecological processes can lead to more effective, lower cost strategies for weed suppression. Liebman will illustrate this approach with examples from agronomic and horticultural cropping systems.
Beth Knorr, of the Countryside Conservancy, said “In Ohio, right now, there are growers hungry for something beyond introductory training that will take their farm business to the next level professionally.”
The webinar will begin at 10 a.m. (EST) on Tuesday March 22, 2011.
This web-based seminar will deliver training through the Internet directly to a participant’s computer. They will be able to view the presentation through their browser and listen to the audio portion through their computer speakers or using a call-in phone number. The session will be interactive and allow participants to ask questions and communicate directly with the presenter. All three webinars in the series will be recorded and available on the Countryside Conservancy and OEFFA websites afterwards.
To register for the webinar, go to https://www3.gotomeeting.com/register/224583790. There is no charge to participate, but pre-registration is required.
Partial funding for this webinar series is provided through the Ohio Department of Agriculture Specialty Crops Block Grant.
Klosterman Makes An Artful Donation
WHO:
Klosterman Baking Company
WHAT:
Klosterman Baking Company has donated 50 loaves of bread to Carnegie Visual & Performing Arts Center, used in Eric Brass’ (artist) creation of the toasted bread Mona Lisa. The creation will be displayed at the Art of Food exhibition beginning tomorrow. All funds raised at the Art of Food exhibition will benefit the center.
WHERE:
Carnegie Visual & Performing Arts Center
1028 Scott Blvd.
Covington, KY 41011
WHEN:
March 11 – April 15, 2011
MEDIA CONTACT:
For an interview with an executive from Klosterman Baking Company please contact Jennifer Davidson at 614-794-2008 (office) or email Davidson@RMDadvertising.com.
ABOUT THE ART OF FOOD EXHIBITION:
The Art of Food is Carnegie Visual & Performing Arts Center’s annual exhibition of artistic culinary creations by visual artists and top chefs from the area. Artists use food as their inspiration to create works of art. Chefs use their creative powers to design unique dishes that are artistic and eatable for guests to enjoy.
Klosterman Baking Company
WHAT:
Klosterman Baking Company has donated 50 loaves of bread to Carnegie Visual & Performing Arts Center, used in Eric Brass’ (artist) creation of the toasted bread Mona Lisa. The creation will be displayed at the Art of Food exhibition beginning tomorrow. All funds raised at the Art of Food exhibition will benefit the center.
WHERE:
Carnegie Visual & Performing Arts Center
1028 Scott Blvd.
Covington, KY 41011
WHEN:
March 11 – April 15, 2011
MEDIA CONTACT:
For an interview with an executive from Klosterman Baking Company please contact Jennifer Davidson at 614-794-2008 (office) or email Davidson@RMDadvertising.com.
ABOUT THE ART OF FOOD EXHIBITION:
The Art of Food is Carnegie Visual & Performing Arts Center’s annual exhibition of artistic culinary creations by visual artists and top chefs from the area. Artists use food as their inspiration to create works of art. Chefs use their creative powers to design unique dishes that are artistic and eatable for guests to enjoy.
New Book Transforms Vegan Cooking
INDISPENSABLE NEW BOOK HELPS COOKS TRANSFORM ANY RECIPE INTO A VEGAN RECIPE
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS
VEGANIZE IT! FOOLPROOF METHODS FOR TRANSFORMING ANY DISH INTO A DELICIOUS NEW VEGAN FAVORITE
by Celine Steen and Joni Marie Newman
Available Now
Celebrated blogger and author Celine Steen is joined by 500 Vegan Recipes author Joni Marie Newman to provide vegan cooks with a fun and informative book that discusses the science of cooking and baking and is filled with more than 200 tried and true recipes. This book is essential for any vegan or aspiring vegan’s bookshelf.
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS (Fair Winds Press, March 2011, $18.99, paperback with color photos), is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.
With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs. Stunning photography and easy-to-follow charts appear in every chapter, making it in a cinch to dip in and out whenever you need a quick reference or recipe.
Broken into sections to help readers substitute for different kinds of dairy, eggs, meat, animal by-products, gluten, soy, sugar and fat, readers will learn fantastic secrets like:
How to make a killer snickerdoodle without butter, sugar or eggs;
Creating egg substitutes with applesauce, coconut milk or bananas;
A unique recipe for chipotle caramel cookies that are out of this world; and
Making your own soymilk mayo that is wheat free and nut free as well.
If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS is the solution you’ve been looking for!
"The Complete Guide to Vegan Food Substitutions is a phenomenal guidebook and cookbook. It reveals exactly how to replace any ingredient in any recipe. The results aren’t just stellar—they're even better than the ‘real’ thing!" ―Rory Freedman, author of #1 New York Times bestseller Skinny Bitch.
About the Author
Celine Steen is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and founder of the award-winning blog “Have Cake, Will Travel”, which brings in an average of 15,000 hits a week. After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts; she decided to start making her own, for lack of ready-made and affordable options offered in her hometown.
Joni Marie Newman is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and the author of Cozy Inside: Delicious and Comforting Cruelty-Free Recipes. She was born and raised in southern California and currently resides in Trabuco Canyon, CA with her husband, Dan.
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS
Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite
by Celine Steen and Joni Marie Newman
Fair Winds Press
March 2011
Paperback; $18.99
ISBN: 978-1-59233-441-4
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS
VEGANIZE IT! FOOLPROOF METHODS FOR TRANSFORMING ANY DISH INTO A DELICIOUS NEW VEGAN FAVORITE
by Celine Steen and Joni Marie Newman
Available Now
Celebrated blogger and author Celine Steen is joined by 500 Vegan Recipes author Joni Marie Newman to provide vegan cooks with a fun and informative book that discusses the science of cooking and baking and is filled with more than 200 tried and true recipes. This book is essential for any vegan or aspiring vegan’s bookshelf.
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS (Fair Winds Press, March 2011, $18.99, paperback with color photos), is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.
With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs. Stunning photography and easy-to-follow charts appear in every chapter, making it in a cinch to dip in and out whenever you need a quick reference or recipe.
Broken into sections to help readers substitute for different kinds of dairy, eggs, meat, animal by-products, gluten, soy, sugar and fat, readers will learn fantastic secrets like:
How to make a killer snickerdoodle without butter, sugar or eggs;
Creating egg substitutes with applesauce, coconut milk or bananas;
A unique recipe for chipotle caramel cookies that are out of this world; and
Making your own soymilk mayo that is wheat free and nut free as well.
If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS is the solution you’ve been looking for!
"The Complete Guide to Vegan Food Substitutions is a phenomenal guidebook and cookbook. It reveals exactly how to replace any ingredient in any recipe. The results aren’t just stellar—they're even better than the ‘real’ thing!" ―Rory Freedman, author of #1 New York Times bestseller Skinny Bitch.
About the Author
Celine Steen is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and founder of the award-winning blog “Have Cake, Will Travel”, which brings in an average of 15,000 hits a week. After over a decade of vegetarian eating, she decided to switch to a vegan lifestyle. Fearing it might mean the end of all good desserts; she decided to start making her own, for lack of ready-made and affordable options offered in her hometown.
Joni Marie Newman is the co-author of 500 Vegan Recipes (Fair Winds, Fall 2009) and the author of Cozy Inside: Delicious and Comforting Cruelty-Free Recipes. She was born and raised in southern California and currently resides in Trabuco Canyon, CA with her husband, Dan.
THE COMPLETE GUIDE TO VEGAN FOOD SUBSTITUTIONS
Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite
by Celine Steen and Joni Marie Newman
Fair Winds Press
March 2011
Paperback; $18.99
ISBN: 978-1-59233-441-4
Wednesday, March 9, 2011
Panera Pairs Up With Charity
WHO:
Panera Bread
WHAT:
Panera Bread is sponsoring the 21st Annual Cincinnati International Wine Festival with proceeds benefiting Children’s Home of Northern Kentucky, Freestore Foodbank, Women Helping Women and more.
Panera will be serving wine pairings along with:
Parsley, Scallion and Dill Dip
Roasted Red Pepper Gremolata Spread
Panzella
WHERE:
Duke Energy Convention Center
Hall B, First Floor
525 Elm Street
Cincinnati, OH 45202
Panera will be serving wine pairings in the “Special Tasting Room”
WHEN:
March 10 – 12, 2011 from 6:30 p.m. - 9:00 p.m.
Panera Bread
WHAT:
Panera Bread is sponsoring the 21st Annual Cincinnati International Wine Festival with proceeds benefiting Children’s Home of Northern Kentucky, Freestore Foodbank, Women Helping Women and more.
Panera will be serving wine pairings along with:
Parsley, Scallion and Dill Dip
Roasted Red Pepper Gremolata Spread
Panzella
WHERE:
Duke Energy Convention Center
Hall B, First Floor
525 Elm Street
Cincinnati, OH 45202
Panera will be serving wine pairings in the “Special Tasting Room”
WHEN:
March 10 – 12, 2011 from 6:30 p.m. - 9:00 p.m.
Celebrity chefs with the most Klout
Ever wondered which "top chefs" have the most influence online?
Klout, the company that rates social media influence (twitter, facebook, etc), just calculated which celebrity chefs are not only cooking superstars but also top tweeters.
The following 10 people have legions of people hanging on their every word...
1. Andrew Zimmern
2. Anthony Bourdain
3. James Oliver
4. Bethenny Frankel
5. Paula Dean
6. Tom Coliccio
7. Gordon Ramsay
8. Michael Symon
9. Glada De Laurentiis
10. Nadia G
Get the full details here: http://klout.com/blog/2011/03/top-10-most-influential-chefs/
How does your favorite chef compare? Look them up at http://klout.com.
Klout, the company that rates social media influence (twitter, facebook, etc), just calculated which celebrity chefs are not only cooking superstars but also top tweeters.
The following 10 people have legions of people hanging on their every word...
1. Andrew Zimmern
2. Anthony Bourdain
3. James Oliver
4. Bethenny Frankel
5. Paula Dean
6. Tom Coliccio
7. Gordon Ramsay
8. Michael Symon
9. Glada De Laurentiis
10. Nadia G
Get the full details here: http://klout.com/blog/2011/03/top-10-most-influential-chefs/
How does your favorite chef compare? Look them up at http://klout.com.
Supersmile's Burst of Flavored Toothpastes for Summer
Supersmile has two new citrus toothpaste flavors, Green Apple and Mandarin Mint and one red hot toothpaste flavor, Cinnamon!
These new flavors leave teeth whiter and brighter; all while staying true to the award-winning formula dentists and consumers around the world have grown to love. The Green Apple and Mandarin Mint fill the room with a fresh delicious smell, while the Cinnamon sends a burst of flavor to your taste buds while you brush.
Developed by the celebrated “Father of Aesthetic Dentistry,” Dr. Irwin Smigel, Supersmile Professional Whitening Fluoride Toothpaste is the ONLY whitening toothpaste clinically proven to remove stains on both artificial and natural tooth surfaces, including bondings, veneers, caps, crowns, dentures and braces, and also enhances professionally bleached teeth.
The toothpastes retail for $21 for 4.2 oz tube (3 month supply).
These new flavors leave teeth whiter and brighter; all while staying true to the award-winning formula dentists and consumers around the world have grown to love. The Green Apple and Mandarin Mint fill the room with a fresh delicious smell, while the Cinnamon sends a burst of flavor to your taste buds while you brush.
Developed by the celebrated “Father of Aesthetic Dentistry,” Dr. Irwin Smigel, Supersmile Professional Whitening Fluoride Toothpaste is the ONLY whitening toothpaste clinically proven to remove stains on both artificial and natural tooth surfaces, including bondings, veneers, caps, crowns, dentures and braces, and also enhances professionally bleached teeth.
The toothpastes retail for $21 for 4.2 oz tube (3 month supply).
"Bourbon Women" Debuts with Spring Event
Bourbon Women is a new consumer organization that will focus on providing networking, educational, philanthropic and social opportunities for women with an interest and affinity for bourbon. Peggy Noe Stevens, chairman of the group, and other directors, will target an often overlooked, but extremely important group of bourbon consumers - professional women. Through a calendar of innovative events beginning with an inaugural event in April, 2011 at the Governor's Mansion in Frankfort, Ky., the organization will host seminars, tastings and distillery tours.
"Women are often overlooked as bourbon consumers, but they're an extremely important and growing audience," said Peggy Stevens of Peggy Noe Stevens & Associates, the group's founder and chairwoman. "This consumer organization will attract a dynamic group of professional women dedicated to the preservation of bourbon's unique cultural heritage," she said. "They can express and enjoy their bourbon loyalty while leveraging this powerful network."
Bill Samuels, president of Maker's Mark commented, "I love the idea of a group that formally associates women and bourbon since my mother was the driving creative force behind Maker's Mark. She designed the bottle and came up with the name, and it was her sense of style that was my father's guide to position the brand among all the other whiskeys already out there. She would have been the first to sign up for this new group."
Representatives from Kentucky's signature distilleries congratulated Stevens on the new group and offered their support. "This is an innovative and exciting idea, and we look forward to working with Bourbon Women to salute our legendary industry's rich history and proud heritage," said Eric Gregory, president of the Kentucky Distillers' Association.
In addition to a slate of unique events and networking opportunities, Bourbon Women will donate financial proceeds to a scholarship for a female student through Sullivan University. Membership is $50 a year. Women over 21 years of age are eligible. Sponsorship opportunities are available to businesses interested in helping Bourbon Women produce quality events and form relationships through their company and products.
For more information on Bourbon Women or to inquire about sponsorship opportunities, please contact Nick Vaccaro at nvaccaro@aecmanagement.com or 502.456.1851 X2.
"Women are often overlooked as bourbon consumers, but they're an extremely important and growing audience," said Peggy Stevens of Peggy Noe Stevens & Associates, the group's founder and chairwoman. "This consumer organization will attract a dynamic group of professional women dedicated to the preservation of bourbon's unique cultural heritage," she said. "They can express and enjoy their bourbon loyalty while leveraging this powerful network."
Bill Samuels, president of Maker's Mark commented, "I love the idea of a group that formally associates women and bourbon since my mother was the driving creative force behind Maker's Mark. She designed the bottle and came up with the name, and it was her sense of style that was my father's guide to position the brand among all the other whiskeys already out there. She would have been the first to sign up for this new group."
Representatives from Kentucky's signature distilleries congratulated Stevens on the new group and offered their support. "This is an innovative and exciting idea, and we look forward to working with Bourbon Women to salute our legendary industry's rich history and proud heritage," said Eric Gregory, president of the Kentucky Distillers' Association.
In addition to a slate of unique events and networking opportunities, Bourbon Women will donate financial proceeds to a scholarship for a female student through Sullivan University. Membership is $50 a year. Women over 21 years of age are eligible. Sponsorship opportunities are available to businesses interested in helping Bourbon Women produce quality events and form relationships through their company and products.
For more information on Bourbon Women or to inquire about sponsorship opportunities, please contact Nick Vaccaro at nvaccaro@aecmanagement.com or 502.456.1851 X2.
Tuesday, March 8, 2011
Oh My Cod...Wendy’s Premium Fish Fillet Sandwich is Back!
For those who want an alternative to hamburgers or chicken sandwiches but aren’t willing to risk eating mystery fish, Wendy’s is once again serving its Premium Fish Fillet sandwich for a limited time.
It only takes one bite to get hooked on the tender, hand-cut fillet of 100% North Pacific Cod, lightly breaded in Panko and topped off with crisp lettuce and creamy tartar sauce. Served up alongside Wendy’s Natural-Cut French Fries with Sea Salt, this irresistible combo will leave you with three words – Oh…My…Cod.
Wendy’s Premium Fish Fillet Sandwich is available for a limited time at the suggested retail price of $3.69 a la carte and $5.29 for a combo. For additional details and promotions, follow @Wendys using the hashtag #OMC.
Wendy's International Overview
Wendy's International is one of the world's most successful restaurant operating and franchising companies with more than 6,500 restaurants worldwide. Wendy's is a member of Wendy's/Arby's Group Inc. (NYSE: WEN). More information is available at www.wendys.com, or www.wendysarbys.com.
It only takes one bite to get hooked on the tender, hand-cut fillet of 100% North Pacific Cod, lightly breaded in Panko and topped off with crisp lettuce and creamy tartar sauce. Served up alongside Wendy’s Natural-Cut French Fries with Sea Salt, this irresistible combo will leave you with three words – Oh…My…Cod.
Wendy’s Premium Fish Fillet Sandwich is available for a limited time at the suggested retail price of $3.69 a la carte and $5.29 for a combo. For additional details and promotions, follow @Wendys using the hashtag #OMC.
Wendy's International Overview
Wendy's International is one of the world's most successful restaurant operating and franchising companies with more than 6,500 restaurants worldwide. Wendy's is a member of Wendy's/Arby's Group Inc. (NYSE: WEN). More information is available at www.wendys.com, or www.wendysarbys.com.
The Original SoupMan Continues to Expand: Public Offering, Restaurants, Retail and More
Founded in 1984, legendary soup man, Al Yeganeh, set the standard for delicious, world-renowned soups at his famed Manhattan storefront. His persona, as well as his soup garnered international media attention, even being the catalyst to the 1995 well-known Seinfeld “soup” episode. Now, with the launch of The Original SoupMan restaurants and his retail line of premium, gourmet, heat-n-serve soups, Al and his team are giving fans all around the world the opportunity to experience his delectable and world-famous soups.
In a time when companies are trying to recover from economic hardships, The Original SoupMan continuous to grow through many mediums including:
· The Original SoupMan™ (OTCBB: SOUP), recently announced that its common stock has been approved for quotation and has commenced trading on the OTC Bulletin Board® (OTCBB) under the ticker symbol SOUP
· The company just re-launched a newly designed and highly interactive website, www.originalsoupman.com
· The Original SoupMan has announced a new venture with Lloyd Sugarman (Johnny Rockets co-founder) and Matt Johnson, to open the company’s first West Coast restaurant at Fisherman’s Wharf in San Francisco, California, one of the top 10 tourist destinations in America
· New York baseball legend, Reggie Jackson signed on as Special Advisor for Strategic Relationships; one New York icon supporting another!
· Dozens of restaurant franchise locations nationwide have been/will be re-branded to feature premium deli-made sandwiches to stay true to the brand and present an overall “New York” feel.
· A new premium frozen packaged soup collection available in grocery stores and specialty retailers across the country
Reduced sodium of at least 25% from previous collection.
· Consumers tested the packaged verse the restaurant soup, and no one could tell the difference! It is THAT good
Publix, Jewel-Osco, King Kullen, Kroger’s, Alberstson’s, Shop Rite and Hy-Vee – among many others all carry the frozen collection.
· More grocery stores and specialty retailers are signing up to carry the line
· Gluten Free option: Tomato Basil
· Fresh, premium ingredients
· Packaged in BPA-free, microwaveable bowls, the new line delivers the same perfectionist obsession and eclectic varieties as the original location
· Focus to expand in casinos, airports and high-traffic areas nationwide
In a time when companies are trying to recover from economic hardships, The Original SoupMan continuous to grow through many mediums including:
· The Original SoupMan™ (OTCBB: SOUP), recently announced that its common stock has been approved for quotation and has commenced trading on the OTC Bulletin Board® (OTCBB) under the ticker symbol SOUP
· The company just re-launched a newly designed and highly interactive website, www.originalsoupman.com
· The Original SoupMan has announced a new venture with Lloyd Sugarman (Johnny Rockets co-founder) and Matt Johnson, to open the company’s first West Coast restaurant at Fisherman’s Wharf in San Francisco, California, one of the top 10 tourist destinations in America
· New York baseball legend, Reggie Jackson signed on as Special Advisor for Strategic Relationships; one New York icon supporting another!
· Dozens of restaurant franchise locations nationwide have been/will be re-branded to feature premium deli-made sandwiches to stay true to the brand and present an overall “New York” feel.
· A new premium frozen packaged soup collection available in grocery stores and specialty retailers across the country
Reduced sodium of at least 25% from previous collection.
· Consumers tested the packaged verse the restaurant soup, and no one could tell the difference! It is THAT good
Publix, Jewel-Osco, King Kullen, Kroger’s, Alberstson’s, Shop Rite and Hy-Vee – among many others all carry the frozen collection.
· More grocery stores and specialty retailers are signing up to carry the line
· Gluten Free option: Tomato Basil
· Fresh, premium ingredients
· Packaged in BPA-free, microwaveable bowls, the new line delivers the same perfectionist obsession and eclectic varieties as the original location
· Focus to expand in casinos, airports and high-traffic areas nationwide
NY Times Best Seller, and nutritionist Leanne Ely helps parents deal with the notorious Witching Hour!
New York Times Best Seller, and nutritionist Leanne Ely (www.savingdinner.com) helps parents deal with the notorious Witching Hour!
Leanne Ely says “5 guaranteed-to-shut-down the witching hour tips or I will come and cook dinner for your family myself!”
1) Have a Plan. You have to have your menu planned for the week so you're not schlepping through the grocery store at 5:45 with hungry, miserable kids hoping to score a rotisserie chicken. If you have your meals planned for the week, you'll be more than a little ahead of the game--75% of Americans don't know what's for dinner at 4:30 PM each day. If you have your plan, you'll have thawed chicken and some veggies stashed in the freezer; no last minute runs to the grocery store.
2) Appetizers Anyone? Having a quick appetizer for the kids will soothe their tired little selves. Have this stuff ready to go in little plastic containers--any little veggies you can think of that you can plop on a plate easily and serve with some (dreaded) Ranch dressing. Kids will eat anything with Ranch dressing! (I have a homemade one; want it?)
3) Play with Your Food. You'll double your chances of getting your kids to eat their vegetables, if you give them some toothpicks to stab the veggies with. Kids love all manner of violent behavior; just make sure Junior doesn't put the baby's eye out and no Norman Bates imitations!
4) Hire Help. Don't you wish? For most, that ain't happening. In light of getting a chef and butler, train your little padawan learners. Give them duties in the kitchen and teach them what to do (as age appropriate: I can furnish a chart with age appropriate duties for kids). True, it might take longer initially, but there will come a point where your 12 year old can suddenly make dinner by himself. That's because you had him at your elbow since he was little. Don't miss this golden opportunity.
5) Make a Busy Box. Have a plastic tub with special stuff that the kids can only play with when Mom is making dinner. Put some books in there, special games, puzzles and some pretend cookware! While you're busy making the salad, ask little Suzie to make her pretend salad and talk her through it as you do your own. Kids like being involved even when it's just pretend!
Leanne Ely says “5 guaranteed-to-shut-down the witching hour tips or I will come and cook dinner for your family myself!”
1) Have a Plan. You have to have your menu planned for the week so you're not schlepping through the grocery store at 5:45 with hungry, miserable kids hoping to score a rotisserie chicken. If you have your meals planned for the week, you'll be more than a little ahead of the game--75% of Americans don't know what's for dinner at 4:30 PM each day. If you have your plan, you'll have thawed chicken and some veggies stashed in the freezer; no last minute runs to the grocery store.
2) Appetizers Anyone? Having a quick appetizer for the kids will soothe their tired little selves. Have this stuff ready to go in little plastic containers--any little veggies you can think of that you can plop on a plate easily and serve with some (dreaded) Ranch dressing. Kids will eat anything with Ranch dressing! (I have a homemade one; want it?)
3) Play with Your Food. You'll double your chances of getting your kids to eat their vegetables, if you give them some toothpicks to stab the veggies with. Kids love all manner of violent behavior; just make sure Junior doesn't put the baby's eye out and no Norman Bates imitations!
4) Hire Help. Don't you wish? For most, that ain't happening. In light of getting a chef and butler, train your little padawan learners. Give them duties in the kitchen and teach them what to do (as age appropriate: I can furnish a chart with age appropriate duties for kids). True, it might take longer initially, but there will come a point where your 12 year old can suddenly make dinner by himself. That's because you had him at your elbow since he was little. Don't miss this golden opportunity.
5) Make a Busy Box. Have a plastic tub with special stuff that the kids can only play with when Mom is making dinner. Put some books in there, special games, puzzles and some pretend cookware! While you're busy making the salad, ask little Suzie to make her pretend salad and talk her through it as you do your own. Kids like being involved even when it's just pretend!
Monday, March 7, 2011
10 Ways to Combat Escalating Food Prices
Watching cashiers ring up purchases at the grocery store is becoming more painful every day. Unfortunately, things are about to get much worse, particularly for low-income consumers who don't have ready access to discount supermarkets.
According to the United Nations, global food prices hit a record high in February due to upward-spiraling gas prices and stockpiling by importers. These factors are hitting the already volatile cereal markets. Wheat, corn, sugar and edible oils have seen the sharpest price increases in the last six months, with a relatively smaller increase in rice. Produce has already skyrocketed, with prices expected to rise by roughly one-fourth to one-third in the next year.
Such price increases and the resulting extreme poverty are partially credited with recent public unrest that toppled leaders in Tunisia and Egypt and sparked further unrest in North Africa and the Middle East.
So what's an American consumer to do? Here are 10 ways to combat rising food prices.
1. Shop Warehouse Stores
Not all prices are better at membership stores, particularly if you tend to go overboard, but there are some really good deals to be had. Look for great buys on perishable items and shop towards the end of the day, when department managers want to unload extra inventory.
2. Use Coupons
Now's the time to get in on the extreme-couponing trend, particularly since there are so many ways to access them these days. You'll find coupons online in both Internet-code or downloadable (IP) form.. Mobile coupons are as close as your cell phone. CellFire is a great source for grocery savings.
Don't overlook the coupons that print out with your receipt at the register. Known as Catalinas, these coupons are targeted towards the purchases you've made that day. Some stores, like King Soopers, also allow you to stack manufacturer and store coupons for additional savings. Not all supermarkets allow you to stack, however, so check first.
3. Hit Dollar Stores
Whether you cruise the narrow aisles of Dollar General or hit one of the smaller chains, dollar stores offer "ka-ching" savings on boxed, bagged and canned goods. Make sure you check the expiration dates, however.
4. Use Grocery Store Rewards Cards These loyalty cards have become a necessity to access store sales, but they also have another benefit; You can download online coupons directly to your rewards card and the savings will be taken off at the register. Visit the rewards-card pages of such supermarket websites as Safeway and Food Lion to find these manufacturer coupons.
Some rewards card also provide gas savings when you buy groceries. At times, King Soopers has taken up to 10-cents off each gallon you purchase at their pumps when you spend $100 or more in their store.
5. Buy Generic
By and large, store-brand generics can be much cheaper than manufacturer products with the exact same quality. In fact, generics come off the same assembly line before being slapped with separate labels so skip the brand name items.
6. Use Discount Gift Cards
Shop websites like GiftCardGranny for discount gift cards from Kmart, Walmart and other major chains that sell food goods and produce. Paying just a portion of the card's face value gives you an instant savings on your grocery needs.
7. Make A List
Avoid impulse purchases by making a list before you leave home and sticking to it when you hit the store. Knowing specifically what you need also helps avoid duplications of products you already have at home.
8. Plan Your Meals
It's a lot easier to make a list when you have a plan. Creating a weekly menu also helps you avoid quick trips to the supermarket that end up costing you more in many ways. For last minute meals, create a gourmet dish at a deep discount by buying meats, produce and other food items that are on sale at your local grocery store.
9. One-Stop Shop
Save gas, time and money by shopping stores like Target that allow you to buy everything on your list within one visit.
10. Avoid Out-of-Season Produce To every vegetable and fruit there is a season...and a better price. Squash are cheaper in the fall while asparagus can be a bargain in the spring. Wait until prices are at their best and plan your menu around seasonal produce to save big.
From consumer savings expert, Andrea Woroch
According to the United Nations, global food prices hit a record high in February due to upward-spiraling gas prices and stockpiling by importers. These factors are hitting the already volatile cereal markets. Wheat, corn, sugar and edible oils have seen the sharpest price increases in the last six months, with a relatively smaller increase in rice. Produce has already skyrocketed, with prices expected to rise by roughly one-fourth to one-third in the next year.
Such price increases and the resulting extreme poverty are partially credited with recent public unrest that toppled leaders in Tunisia and Egypt and sparked further unrest in North Africa and the Middle East.
So what's an American consumer to do? Here are 10 ways to combat rising food prices.
1. Shop Warehouse Stores
Not all prices are better at membership stores, particularly if you tend to go overboard, but there are some really good deals to be had. Look for great buys on perishable items and shop towards the end of the day, when department managers want to unload extra inventory.
2. Use Coupons
Now's the time to get in on the extreme-couponing trend, particularly since there are so many ways to access them these days. You'll find coupons online in both Internet-code or downloadable (IP) form.. Mobile coupons are as close as your cell phone. CellFire is a great source for grocery savings.
Don't overlook the coupons that print out with your receipt at the register. Known as Catalinas, these coupons are targeted towards the purchases you've made that day. Some stores, like King Soopers, also allow you to stack manufacturer and store coupons for additional savings. Not all supermarkets allow you to stack, however, so check first.
3. Hit Dollar Stores
Whether you cruise the narrow aisles of Dollar General or hit one of the smaller chains, dollar stores offer "ka-ching" savings on boxed, bagged and canned goods. Make sure you check the expiration dates, however.
4. Use Grocery Store Rewards Cards These loyalty cards have become a necessity to access store sales, but they also have another benefit; You can download online coupons directly to your rewards card and the savings will be taken off at the register. Visit the rewards-card pages of such supermarket websites as Safeway and Food Lion to find these manufacturer coupons.
Some rewards card also provide gas savings when you buy groceries. At times, King Soopers has taken up to 10-cents off each gallon you purchase at their pumps when you spend $100 or more in their store.
5. Buy Generic
By and large, store-brand generics can be much cheaper than manufacturer products with the exact same quality. In fact, generics come off the same assembly line before being slapped with separate labels so skip the brand name items.
6. Use Discount Gift Cards
Shop websites like GiftCardGranny for discount gift cards from Kmart, Walmart and other major chains that sell food goods and produce. Paying just a portion of the card's face value gives you an instant savings on your grocery needs.
7. Make A List
Avoid impulse purchases by making a list before you leave home and sticking to it when you hit the store. Knowing specifically what you need also helps avoid duplications of products you already have at home.
8. Plan Your Meals
It's a lot easier to make a list when you have a plan. Creating a weekly menu also helps you avoid quick trips to the supermarket that end up costing you more in many ways. For last minute meals, create a gourmet dish at a deep discount by buying meats, produce and other food items that are on sale at your local grocery store.
9. One-Stop Shop
Save gas, time and money by shopping stores like Target that allow you to buy everything on your list within one visit.
10. Avoid Out-of-Season Produce To every vegetable and fruit there is a season...and a better price. Squash are cheaper in the fall while asparagus can be a bargain in the spring. Wait until prices are at their best and plan your menu around seasonal produce to save big.
From consumer savings expert, Andrea Woroch
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