Purveyors of fine French foods, wines, linens for kitchen and table,
serveware, fragrances, and bath and body products.
Location: 2801 Woodburn Avenue at Myrtle Historic DeSales Corner area of East Walnut Hills
Opening Date: May 2, 2011
Owner: Catherine Meguire
Hours: Mon-Fri 10-6
Sat 10-5
(closed Sundays)
“Born of an American father and a French mother, I grew up in the
States fully bilingual with feet firmly planted on both sides of the
Atlantic. I have spent a lot of time in France over the years, and
would like to share with Cincinnatians some of the things I love most
about France – its gastronomy, its savoir faire, its wines, its
appreciation of beauty, comfort and well-being.”
Foods include fine charcuterie from Fabrique Délices and Rougié,
cornichons and tapenades, mustards, olive oils and vinegars, sweets,
fine jams, honeys and seasonings from first-class regional producers,
a selection of French cheeses and wines; table linens from Provence,
Comptoir de Famille and Couleur Nature; handcarved olive wood serve
ware from Berard; Laguiole cutlery; bath and body products from
Compagnie de Provence and Fragonard fragrances.
The store is a bright, light filled space with the feel of a European
shop. Some of the owner's family antiques are used to display the
colorful and tasty items that are available at Le Bon Vivant.
Le Bon Vivant is a new place to find rare treats for your pantry or to
put together an impromptu picnic for a lovely spring day.
Wednesday, April 27, 2011
American Roland Food Corp. supports the Taste of Derby
American Roland Food Corp. is pleased to announce their participation in Taste of Derby. In its second year, Taste of Derby allows the nation’s top chefs and notable horse racing personalities to interact with fans in effort to fight hunger. Taking place Thursday May 5, at the Mellwood Arts & Entertainment Center in Louisville, Kentucky, Taste of Derby marks the official beginning to the week’s festivities, culminating with the 137th running of the Kentucky Derby. Proceeds from the night’s event will be distributed to local and national hunger organizations where the participating chefs and racetracks are located.
In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.
“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.
American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.
Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.
American Roland Food Corp. is committed to the food industry. Roland®' s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.
Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.
For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.
In its first year, chefs represented popular thoroughbred tracks throughout the nation. Thinking outside the “track”, this year’s roster has expanded to non-traditional thoroughbred regions as chefs from Boston, San Diego, Detroit, and Minneapolis join the field. Attendees can enjoy unique wines paired with the signature dishes and meet celebrities in the thoroughbred horse racing community.
“Roland® is proud to participate in Taste of the Derby 2011 and the fight against hunger,” said Lisa Kartzman, Director of Public Relations for American Roland Food Corp. “By donating high-quality food products, Roland® is able to support a cause that we believe in.” Last year, $75,000 was raised for the Louisville, Kentucky Dare To Care Food Bank and the global World Food Programme.
American Roland Food Corp. will be providing specialty and high quality items such as white truffle oil. This premium ingredient will be featured in Kent Rathbun’s Molasses Glazed Bacon with Truffled Eggs. Chef Rathbun is representing Abacus Restaurant and Lone Star Park in Dallas, TX. Also featured are varieties of Roland’s® mustards. Chef Nancy Longo from Pierpoint Resturant, representing Pimlico Downs in Baltimore, MD, will be making a Maryland staple, the crab cake, with whole grain mustard slaw. Chef Nicolas Bour of Rancho Bernardo in San Diego, CA will serve Duck Rilletes with Foie Gras with Roland’s® Dijon mustard and toast points.
Modeled after the highly successful Taste of the NFL event, Taste of Derby was founded by renowned restaurateur and 2010 James Beard Foundation Humanitarian of the Year, Wayne Kostroski. Much like its derby companion, the original football inspired event raises and distributes money to hunger-relief groups, positively impacting the lives of families and dozens of new hunger projects.
American Roland Food Corp. is committed to the food industry. Roland®' s success is based on decades of innovations and setting trends. Making food available to those less fortunate is paramount and one of the reasons they are thrilled to be a part of the Taste of Derby.
Taste of Derby’s mission is to celebrate the cuisine of popular horse racing locations while, addressing the needs of the hungry by raising awareness and money through special events. For more information on how can get involved with the event, please go to www.kentuckyderby.com/tasteofderby/. For a complete breakdown of the chefs participating in this event go to http://www.kentuckyderby.com/tasteofderby/chefs/2011. Taste of Derby is an official event sanctioned by Churchill Downs.
For more information on American Roland Food Corp. please go to www.rolandfoods.com. Become a fan of Roland Foods on Facebook and follow them on Twitter.
Keegan's Seafood Hosts Paddlefish Wine Dinner Featuring Big Fish Farms and Vintner Select
Saturday, May 21 Keegan’s Seafood will host a Paddlefish Wine Dinner showcasing sustainably raised fish from Big Fish Farms! Located at 6675 Salem Road, the restaurant will welcome diners at 7:30 p.m. and will feature an innovative five-course dinner prepared by chef Amie Quimby. Several of the dishes will include Big Fish Farms’ finest paddlefish and each course will be served with wine selected by wine expert Alvin Feldman of Vintner Select. Feldman will be available throughout the evening to answer guests’ questions about the featured wine and paddlefish. The cost is $55 per person and gratuity is optional. Space is limited. For more information or to make a reservation, please call the restaurant at 513-232-5959.
The menu is as follows:
First Course
Fresh, Chilled Paddlefish Caviar on buttered toast
Bortolotti Prosecco NV, Veneto, Italy
Second Course
Seafood Pasta with shrimp, clams, mussels and paddlefish sautéed in garlic white wine lemon sauce
2008 Seifried Riesling, Nelson, New Zealand
Third Course
Baked Paddlefish lightly seasoned with butter, lemon, parsley and peppercorns
2009 Qupé Bien Nacido Cuvée Viognier Chardonnay, Santa Maria Valley
Fourth Course
Blackened and Sautéed Paddlefish served over rice pilaf with Brian Keegan’s mustard sauce
2006 Seifried Pinot Noir Nelson, New Zealand
Fifth Course
New York Style Cheesecake topped with strawberries and homemade whipped cream
2008 Dutschke ‘Ivy Blondina’ Moscato, Barrosa Valley
About Vintner Select
Vintner Select is a major wine distributor, carrying over 2,500 wines from around the world to more than 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Keegan’s Seafood
Keegan’s Seafood is a specialty seafood market that works daily with top purveyors from around the globe to offer its customers the freshest, highest quality seafood. Cooking demonstrations and catering options are available and Keegan’s Seafood carries a full line of gourmet products that complement its seafood. For more information, call 513-232-5959 or visit www.keeganseafood.com.
About Big Fish Farms
Big Fish Farms is dedicated to the production, promotion and distribution of regional farm-raised, sustainable paddlefish products. For more information, visit www.bigfishfarms.com.
The menu is as follows:
First Course
Fresh, Chilled Paddlefish Caviar on buttered toast
Bortolotti Prosecco NV, Veneto, Italy
Second Course
Seafood Pasta with shrimp, clams, mussels and paddlefish sautéed in garlic white wine lemon sauce
2008 Seifried Riesling, Nelson, New Zealand
Third Course
Baked Paddlefish lightly seasoned with butter, lemon, parsley and peppercorns
2009 Qupé Bien Nacido Cuvée Viognier Chardonnay, Santa Maria Valley
Fourth Course
Blackened and Sautéed Paddlefish served over rice pilaf with Brian Keegan’s mustard sauce
2006 Seifried Pinot Noir Nelson, New Zealand
Fifth Course
New York Style Cheesecake topped with strawberries and homemade whipped cream
2008 Dutschke ‘Ivy Blondina’ Moscato, Barrosa Valley
About Vintner Select
Vintner Select is a major wine distributor, carrying over 2,500 wines from around the world to more than 300 wine shops and restaurants in Ohio, Indiana and Kentucky. Vintner Select was founded in 1989 with the vision of bringing to the Midwest the finest quality wines from around the world with value at all price points. For more information, call 513-229-3630 or visit www.vintnerselect.com.
About Keegan’s Seafood
Keegan’s Seafood is a specialty seafood market that works daily with top purveyors from around the globe to offer its customers the freshest, highest quality seafood. Cooking demonstrations and catering options are available and Keegan’s Seafood carries a full line of gourmet products that complement its seafood. For more information, call 513-232-5959 or visit www.keeganseafood.com.
About Big Fish Farms
Big Fish Farms is dedicated to the production, promotion and distribution of regional farm-raised, sustainable paddlefish products. For more information, visit www.bigfishfarms.com.
Paula Deen's Best recipes for Mother's Day
To help celebrate mom’s big day on May 8, Southern Cooking Queen Paula Deen has provided some of her favorite recipes including Philadelphia Cream Cheese to surprise mom with breakfast in bed or maybe Sunday brunch.
Recipes include:
· Strawberry Shortcake
· Nutty Orange Coffee Cake
· Cherry Cream Cheese Tarts
· Chocolate Chip Cheese Ball
· Cream Cheese Filled Biscuits
More delicious and easy-to-prepare dishes like these for mom are featured on Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at Lulu.com.
Recipes include:
· Strawberry Shortcake
· Nutty Orange Coffee Cake
· Cherry Cream Cheese Tarts
· Chocolate Chip Cheese Ball
· Cream Cheese Filled Biscuits
More delicious and easy-to-prepare dishes like these for mom are featured on Paula Deen and Kraft Foods’ online community – Real Women of Philadelphia and in their cookbook Real Women of Philadelphia: The Cookbook which can be purchased online at Lulu.com.
Friends Don't Let Friends Drink Hot Sake
You wouldn’t let your friends drink boxed wine… so, why would you let them drink hot sake? The truth is that low-quality sake is heated to mask the flavor of impurities—premium sake should be served chilled and enjoyed much like a fine white wine.
Making it their mission to educate consumers on Asian spirits, TY KU the Premier Sake & Spirits Company is launching their third premium sake, TY KU Sake Silver. TY KU Silver is a Junmai grade sake, which represents the top 15% of all sakes in the world. With fresh and lightly sweet pear notes, TY KU Silver makes the perfect base to be sipped alone, or shaken into cocktails.
Below are some additional facts on sake that we think your readers might not know:
· Sake is the oldest known spirit in the world, first produced in China in 4800BC. It was further developed in Japan where it is known as “The Drink of the Gods.”
· Sake is one of the purest beverages with only four ingredients including: Water, Rice, Koji Mold, and Yeast.
· Sake contains NO sulfites or tannins. It is gluten free, as well as additive and preservative free.
· Sake has double the flavor profile of wine.
· Sake is fermented like a beer, but meant to be enjoyed like a wine.
Sake is made in a sake brewery, called a kura, from the fermentation of polished rice
TY KU Silver delivers the superior taste and quality that only authentic, imported Japanese sake can provide—but at an affordable, domestic price point of $15.99 per bottle.
Making it their mission to educate consumers on Asian spirits, TY KU the Premier Sake & Spirits Company is launching their third premium sake, TY KU Sake Silver. TY KU Silver is a Junmai grade sake, which represents the top 15% of all sakes in the world. With fresh and lightly sweet pear notes, TY KU Silver makes the perfect base to be sipped alone, or shaken into cocktails.
Below are some additional facts on sake that we think your readers might not know:
· Sake is the oldest known spirit in the world, first produced in China in 4800BC. It was further developed in Japan where it is known as “The Drink of the Gods.”
· Sake is one of the purest beverages with only four ingredients including: Water, Rice, Koji Mold, and Yeast.
· Sake contains NO sulfites or tannins. It is gluten free, as well as additive and preservative free.
· Sake has double the flavor profile of wine.
· Sake is fermented like a beer, but meant to be enjoyed like a wine.
Sake is made in a sake brewery, called a kura, from the fermentation of polished rice
TY KU Silver delivers the superior taste and quality that only authentic, imported Japanese sake can provide—but at an affordable, domestic price point of $15.99 per bottle.
Cincinnati Blind Cafe
Experience a Dinner and Concert Unlike Any Other: An Award Winning
Community Awareness Concert and Dinner in the Dark.
The Cincinnati Blind Cafe is a mind bending, heart opening experience
where the audience dines and enjoys a concert (by Rosh & One Eye Glass
Broken) in complete darkness! All the waitstaff are blind and there will
be a Q&A with them as well.
Explore your other senses, free of visual distractions. Share a three
course, family-style meal, building friendships and community on a night
you will never forget or SEE!
A portion of the proceeds from this event will be donated to Clovernook, a
local organization that improves the lives of the blind community in
Cincinnati.
When: May 6th, 7th 2011
Time: 5:45PM Check In / 6PM Seating
Where: North Presbyterian Church 4222 Hamilton Avenue In Beautiful North
Side Cincinnati, OH 45223
Website: http://theblindcafe.com/cincinnati-blind-cafe.htm
Community Awareness Concert and Dinner in the Dark.
The Cincinnati Blind Cafe is a mind bending, heart opening experience
where the audience dines and enjoys a concert (by Rosh & One Eye Glass
Broken) in complete darkness! All the waitstaff are blind and there will
be a Q&A with them as well.
Explore your other senses, free of visual distractions. Share a three
course, family-style meal, building friendships and community on a night
you will never forget or SEE!
A portion of the proceeds from this event will be donated to Clovernook, a
local organization that improves the lives of the blind community in
Cincinnati.
When: May 6th, 7th 2011
Time: 5:45PM Check In / 6PM Seating
Where: North Presbyterian Church 4222 Hamilton Avenue In Beautiful North
Side Cincinnati, OH 45223
Website: http://theblindcafe.com/cincinnati-blind-cafe.htm
Next Time You're In Tahoe - Wild Goose Now Open
Wild Goose, located in Tahoe Vista, opens its doors to guests May 25 for another season of serving what many say is “the finest and freshest food” found at the Lake, and pouring an array of wines from California and around the world. For 2011 Wild Goose will also offer extended hours starting mid June.
Chef Jason Di Guilio, featured on Channel 2 Reno News with culinary expert and cookbook author, Jennifer Bushman, returns again this year. New for 2011, Di Guilio plans to work more extensively with sustainable seafood along with continuing his use of fresh regional ingredients primarily from family farms. His passion is for New American Cuisine that focuses on style and emerging concepts. New American Cuisine, known for its upscale contemporary cooking, features the creative use of fresh in-season produce and sauces often incorporating influences from Latin America, Mediterranean and Asian cuisine.
“Like tomatoes and Meyer lemons, every fish has its season. Knowing what to eat, and when to eat it, is key to eating sustainably,” says Chef Di Guilio. “Some of the sustainable seafood guests might see on the menu this summer is California Albacore Tuna, Alaskan Halibut, California Dungeness Crab, California Black Cod, White Sturgeon and Alaskan Salmon.”
Newer dishes this year include Seared Diver Sea Scallop with Pomme puree, Szechwan Pepper Sauce and popcorn shoots; Mussels Ala Plancha with jalapeño pepper, bread crumbs and clarified garlic herb butter, and an oven roasted chicken dish served with a warm panzanella salad, fried artichoke, shaved Parmigiano-Reggiano and aged balsamic.
To complement Di Guilio’s culinary creations is one of the most extensive wine lists offered at any restaurant on the Lake. “Guests have often said to me, ‘Here I enjoy an exceptional wine at a fair price paired perfectly with my food,’” said Pat Hedderman, beverage manager, Wild Goose.
The Wild Goose wine list is comprised of 340 selections and a wine cellar containing over 4800 bottles. This simple accounting only hints at the breadth and depth of the offerings and efforts involved in the acquisition of Wild Goose’s wines. Wild Goose serves wines from California regions, complemented by American and international wines. Wines are divided between a regular and reserve wine list each expressing different wine philosophies.
Wines are available by the glass and half bottles. Guests can also look forward to an assortment of bottled beers, micro-brewed, beers on tap, classic cocktails, fresh juices, Peet’s Coffee and a few featured cocktail specialties like the Goosetail made with Stoli Vanilla Vodka, two rums and fresh lemon and lime juices. Cocktails are made with fresh ingredients.
Wild Goose is also very pleased to be able to offer the public an upstairs private dining room for parties of forty people or less. This special room features a private bar area, the entire Wild Goose menu, a professional wait staff along with a lake view. A spot like this is a rarity around Lake Tahoe, making this attribute of Wild Goose a hidden gem for people planning a rehearsal dinner, anniversary or monumental birthday.
“Wild Goose is truly a place that guests look forward to returning to, and we can’t thank them enough for making 2010 such a great year. That’s why we decided to extend our hours this year,” says Debbie Casey, managing partner for Tahoe Mountain Club, operator of the restaurant.
Wild Goose is open Wednesday – Sunday, late May thru mid June. Starting in mid June, Wild Goose is open six days a week, closed on Tuesdays.
Dinner service starts at 5:30 p.m. Monday, Wednesday – Friday the bar opens at 4 p.m. with the Bar Menu available. Saturday and Sunday the bar opens at 2 p.m.
Entrees include a selection of Alaskan Halibut; Painted Hills Filet Mignon; Pappardelle Pasta; Turkey Meatloaf; Lobster Pot Pie; Eco “Veggie” Burger. Price range: $14 – 36.
To make a reservation, call 530.546.3640. Walk-ins welcome. For more information: www.wildgoosetahoe.com, or visit us on Facebook.
Wild Goose is located at 7320 North Lake Tahoe Boulevard, Tahoe Vista, California, 96148.
Planning to arrive by boat? Limited valet boat docking is available. Call North Tahoe Marina at 530.546.8248 ext. 2 prior to arriving.
Chef Jason Di Guilio, featured on Channel 2 Reno News with culinary expert and cookbook author, Jennifer Bushman, returns again this year. New for 2011, Di Guilio plans to work more extensively with sustainable seafood along with continuing his use of fresh regional ingredients primarily from family farms. His passion is for New American Cuisine that focuses on style and emerging concepts. New American Cuisine, known for its upscale contemporary cooking, features the creative use of fresh in-season produce and sauces often incorporating influences from Latin America, Mediterranean and Asian cuisine.
“Like tomatoes and Meyer lemons, every fish has its season. Knowing what to eat, and when to eat it, is key to eating sustainably,” says Chef Di Guilio. “Some of the sustainable seafood guests might see on the menu this summer is California Albacore Tuna, Alaskan Halibut, California Dungeness Crab, California Black Cod, White Sturgeon and Alaskan Salmon.”
Newer dishes this year include Seared Diver Sea Scallop with Pomme puree, Szechwan Pepper Sauce and popcorn shoots; Mussels Ala Plancha with jalapeño pepper, bread crumbs and clarified garlic herb butter, and an oven roasted chicken dish served with a warm panzanella salad, fried artichoke, shaved Parmigiano-Reggiano and aged balsamic.
To complement Di Guilio’s culinary creations is one of the most extensive wine lists offered at any restaurant on the Lake. “Guests have often said to me, ‘Here I enjoy an exceptional wine at a fair price paired perfectly with my food,’” said Pat Hedderman, beverage manager, Wild Goose.
The Wild Goose wine list is comprised of 340 selections and a wine cellar containing over 4800 bottles. This simple accounting only hints at the breadth and depth of the offerings and efforts involved in the acquisition of Wild Goose’s wines. Wild Goose serves wines from California regions, complemented by American and international wines. Wines are divided between a regular and reserve wine list each expressing different wine philosophies.
Wines are available by the glass and half bottles. Guests can also look forward to an assortment of bottled beers, micro-brewed, beers on tap, classic cocktails, fresh juices, Peet’s Coffee and a few featured cocktail specialties like the Goosetail made with Stoli Vanilla Vodka, two rums and fresh lemon and lime juices. Cocktails are made with fresh ingredients.
Wild Goose is also very pleased to be able to offer the public an upstairs private dining room for parties of forty people or less. This special room features a private bar area, the entire Wild Goose menu, a professional wait staff along with a lake view. A spot like this is a rarity around Lake Tahoe, making this attribute of Wild Goose a hidden gem for people planning a rehearsal dinner, anniversary or monumental birthday.
“Wild Goose is truly a place that guests look forward to returning to, and we can’t thank them enough for making 2010 such a great year. That’s why we decided to extend our hours this year,” says Debbie Casey, managing partner for Tahoe Mountain Club, operator of the restaurant.
Wild Goose is open Wednesday – Sunday, late May thru mid June. Starting in mid June, Wild Goose is open six days a week, closed on Tuesdays.
Dinner service starts at 5:30 p.m. Monday, Wednesday – Friday the bar opens at 4 p.m. with the Bar Menu available. Saturday and Sunday the bar opens at 2 p.m.
Entrees include a selection of Alaskan Halibut; Painted Hills Filet Mignon; Pappardelle Pasta; Turkey Meatloaf; Lobster Pot Pie; Eco “Veggie” Burger. Price range: $14 – 36.
To make a reservation, call 530.546.3640. Walk-ins welcome. For more information: www.wildgoosetahoe.com, or visit us on Facebook.
Wild Goose is located at 7320 North Lake Tahoe Boulevard, Tahoe Vista, California, 96148.
Planning to arrive by boat? Limited valet boat docking is available. Call North Tahoe Marina at 530.546.8248 ext. 2 prior to arriving.
Blue Revolution Key to Getting "More Crop per Drop"
Increasing demand for water continues to threaten the livelihood of millions of small-scale farmers who depend on water for their crops. At a time when one in eight people lacks access to safe water, the Worldwatch Institute's Nourishing the Planet project (www.NourishingthePlanet.org) points to low-cost, small-scale innovations to better manage this vital resource. Worldwatch's recently released State of the World 2011: Innovations that Nourish the Planet report showcases initiatives to increase the availability of water for crops that can help farmers improve crop productivity and become more food-secure.
Seventy percent of the world's freshwater is used for irrigation, and global water resources are drying up as climate change takes hold and population growth continues. Sixty percent of the world's hungry people live in South Asia and sub-Saharan Africa - most of them on small farms - where they do not have a reliable source of water to produce sufficient yields. "In sub-Saharan Africa, for example, only 4 percent of the cultivated land is currently equipped for irrigation, compared with 18 percent in the rest of the world. But there is great potential to expand irrigation with small-scale solutions," says Danielle Nierenberg, Nourishing the Planet co-project director.
The Green Revolution of the 1960s led to a near tripling of global grain production and a doubling of the world's irrigated area. It also demanded vast quantities of water. Agricultural investments have tended to focus narrowly on increasing crop yields, but there has been relatively little research and investment in ways to make better use of scarce water resources.
"As global food markets become increasingly volatile, efficient water management on farmers' fields can help strengthen food self-sufficiency in the long-term," says Nierenberg. Affordable innovations that boost agricultural development and meet the increasing demand on already-scarce water resources while also mitigating the impacts of climate change are more important than ever.
Over the past 15 months, the Nourishing the Planet team conducted on-the-ground research in 25 countries in sub-Saharan Africa. Researchers met with over 250 farmers' groups, scientists, NGOs, and government agencies that are working to alleviate hunger and poverty while also protecting the environment. "These innovations highlight agriculture's untapped potential to address some of the world's most daunting problems, especially in sub-Saharan Africa, where hunger and poverty are deeply entrenched," says Brian Halweil, Nourishing the Planet co-project director.
In sub-Saharan Africa, 95 percent of cropland depends on rain, and climate scientists predict that rainfall on the continent will decline in the coming decades. "Rain-fed areas with low agricultural yields, such as much of Africa, hold the biggest potential for getting 'more crop per drop,'" says Sandra Postel, director of the Global Water Policy Project and State of the World 2011 contributing author.
Nourishing the Planet recommends three models for effective water management that can be replicated and scaled-up around the world:
Human-powered pumps. The foot-operated treadle pump enables 2.3 million farmers in the developing world - some 250,000 in sub-Saharan Africa - to boost crop productivity, improve harvest reliability, and raise incomes. The original $35 version can irrigate 0.2 hectares with ground water; newer models can irrigate up to 0.8 hectares and cost no more than $140 installed. These devices already generate $37 million a year in profits and wages. In Zambia, International Development Enterprises worked with farmers to determine the most effective type of pump. The Mosi-O-Tunya pump is manufactured locally and delivers 25 percent more water per second than older versions.
Affordable micro-irrigation. A suite of low-cost drip irrigation technologies is helping farmers use limited water supplies more efficiently, often doubling water productivity. These systems deliver water directly to the plant roots through perforated pipes or tubes, and can come in the form of $5 bucket kits, $25 drum kits, or $100 shiftable drip systems that irrigate up to 0.2 hectares. Solar-powered micro-irrigation drip systems are also making their debut in West Africa. One study found that after a year of using these systems, villagers in Benin had higher incomes and protein in their diets. Children attended school more often, since they no longer needed to spend their day collecting water.
More effective use of rainfall. Conservation tillage methods that leave the soil intact; timely weeding and mulching; and planting vegetative barriers, all help to maximize green water, or rainwater stored in the soil and plants as moisture. Rainwater harvesting using small earthen dams and other methods also helps maximize rainwater utility. Supplementing these practices with irrigation may produce optimal results. In Kenya, Maasai women are working with the U.N. Environment Programme and the World Agroforestry Centre to build rooftop catchment tanks, which provide water for their households and save women time collecting water.
Satisfying the water requirements of the future while also coping with population growth, increasing consumption, persistent poverty, and a changing climate will take a commitment well beyond what has materialized to date. Support - and research and investment - from governments, development agencies, and international and national NGOs can help make such technologies more accessible to smallholder farmers.
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.
Seventy percent of the world's freshwater is used for irrigation, and global water resources are drying up as climate change takes hold and population growth continues. Sixty percent of the world's hungry people live in South Asia and sub-Saharan Africa - most of them on small farms - where they do not have a reliable source of water to produce sufficient yields. "In sub-Saharan Africa, for example, only 4 percent of the cultivated land is currently equipped for irrigation, compared with 18 percent in the rest of the world. But there is great potential to expand irrigation with small-scale solutions," says Danielle Nierenberg, Nourishing the Planet co-project director.
The Green Revolution of the 1960s led to a near tripling of global grain production and a doubling of the world's irrigated area. It also demanded vast quantities of water. Agricultural investments have tended to focus narrowly on increasing crop yields, but there has been relatively little research and investment in ways to make better use of scarce water resources.
"As global food markets become increasingly volatile, efficient water management on farmers' fields can help strengthen food self-sufficiency in the long-term," says Nierenberg. Affordable innovations that boost agricultural development and meet the increasing demand on already-scarce water resources while also mitigating the impacts of climate change are more important than ever.
Over the past 15 months, the Nourishing the Planet team conducted on-the-ground research in 25 countries in sub-Saharan Africa. Researchers met with over 250 farmers' groups, scientists, NGOs, and government agencies that are working to alleviate hunger and poverty while also protecting the environment. "These innovations highlight agriculture's untapped potential to address some of the world's most daunting problems, especially in sub-Saharan Africa, where hunger and poverty are deeply entrenched," says Brian Halweil, Nourishing the Planet co-project director.
In sub-Saharan Africa, 95 percent of cropland depends on rain, and climate scientists predict that rainfall on the continent will decline in the coming decades. "Rain-fed areas with low agricultural yields, such as much of Africa, hold the biggest potential for getting 'more crop per drop,'" says Sandra Postel, director of the Global Water Policy Project and State of the World 2011 contributing author.
Nourishing the Planet recommends three models for effective water management that can be replicated and scaled-up around the world:
Human-powered pumps. The foot-operated treadle pump enables 2.3 million farmers in the developing world - some 250,000 in sub-Saharan Africa - to boost crop productivity, improve harvest reliability, and raise incomes. The original $35 version can irrigate 0.2 hectares with ground water; newer models can irrigate up to 0.8 hectares and cost no more than $140 installed. These devices already generate $37 million a year in profits and wages. In Zambia, International Development Enterprises worked with farmers to determine the most effective type of pump. The Mosi-O-Tunya pump is manufactured locally and delivers 25 percent more water per second than older versions.
Affordable micro-irrigation. A suite of low-cost drip irrigation technologies is helping farmers use limited water supplies more efficiently, often doubling water productivity. These systems deliver water directly to the plant roots through perforated pipes or tubes, and can come in the form of $5 bucket kits, $25 drum kits, or $100 shiftable drip systems that irrigate up to 0.2 hectares. Solar-powered micro-irrigation drip systems are also making their debut in West Africa. One study found that after a year of using these systems, villagers in Benin had higher incomes and protein in their diets. Children attended school more often, since they no longer needed to spend their day collecting water.
More effective use of rainfall. Conservation tillage methods that leave the soil intact; timely weeding and mulching; and planting vegetative barriers, all help to maximize green water, or rainwater stored in the soil and plants as moisture. Rainwater harvesting using small earthen dams and other methods also helps maximize rainwater utility. Supplementing these practices with irrigation may produce optimal results. In Kenya, Maasai women are working with the U.N. Environment Programme and the World Agroforestry Centre to build rooftop catchment tanks, which provide water for their households and save women time collecting water.
Satisfying the water requirements of the future while also coping with population growth, increasing consumption, persistent poverty, and a changing climate will take a commitment well beyond what has materialized to date. Support - and research and investment - from governments, development agencies, and international and national NGOs can help make such technologies more accessible to smallholder farmers.
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, April 26, 2011
Red Cross Selects Piccadilly Restaurants as its Emergency Meal Vendor
Piccadilly Restaurants, LLC, announced today that they have been selected by the American Red Cross to serve as a vendor to provide emergency meals to areas of Alabama, Arkansas, Florida, Georgia, Illinois, Indiana, Kentucky, Louisiana, Mississippi, Missouri, North Carolina, Ohio, South Carolina, Tennessee, Texas, and Virginia.
“Many people don’t realize that Piccadilly has been heavily involved in emergency feeding for a number of years. This relationship with the American Red Cross confirms our dedication to helping our community during times of need,” said Tom Sandeman, CFO of Piccadilly. “Piccadilly is honored to partner with the American Red Cross to provide comfort food at times people need them the most.”
In recent years, Piccadilly has served over 400,000 emergency relief meals; over 260,000 during the 2008 hurricane season alone.
“We have the resources, experience, knowledge and flexibility to support and adapt to community needs in emergency situations,” said Chris Sanchez, Sr. Vice President of Operations. “We have prepared and delivered 20,000 meals for the State of Louisiana with less than 24 hours notice as well as provided emergency feeding for a number of charitable organizations, utility companies throughout the Southeastern U.S., and many State and Local Government agencies.”
Headquartered in Baton Rouge, Louisiana, Piccadilly Restaurants, LLC has been serving Louisiana families since 1944. Currently, Piccadilly has over 100 restaurants and over 50 food service operations, primarily located in the Southeastern United States, and employs approximately 4,000 team members. For more information please visit the company Web site at www.piccadilly.com.
“Many people don’t realize that Piccadilly has been heavily involved in emergency feeding for a number of years. This relationship with the American Red Cross confirms our dedication to helping our community during times of need,” said Tom Sandeman, CFO of Piccadilly. “Piccadilly is honored to partner with the American Red Cross to provide comfort food at times people need them the most.”
In recent years, Piccadilly has served over 400,000 emergency relief meals; over 260,000 during the 2008 hurricane season alone.
“We have the resources, experience, knowledge and flexibility to support and adapt to community needs in emergency situations,” said Chris Sanchez, Sr. Vice President of Operations. “We have prepared and delivered 20,000 meals for the State of Louisiana with less than 24 hours notice as well as provided emergency feeding for a number of charitable organizations, utility companies throughout the Southeastern U.S., and many State and Local Government agencies.”
Headquartered in Baton Rouge, Louisiana, Piccadilly Restaurants, LLC has been serving Louisiana families since 1944. Currently, Piccadilly has over 100 restaurants and over 50 food service operations, primarily located in the Southeastern United States, and employs approximately 4,000 team members. For more information please visit the company Web site at www.piccadilly.com.
Vegan Baking and Freezer Meals
Freezers can be a home cook’s best friend because they allow busy chefs to plan family menus ahead of time, cook them in advance, and freeze them. Cheri Sicard includes 120 delicious meals in her new book, The Complete Idiot’s Guide® to Easy Freezer Meals. These meals are available when they’re needed, simply by reheating them. Thousands of home cooks are realizing that cooking ahead and freezing meals help them:
• Save time by planning menus and cooking multiple meals in a single session
• Save money by buying in bulk
• Eat healthier by preparing good meals, with wholesome ingredients, instead of store-bought frozen foods
• Take control of portions to help with dieting
• Prepare special foods for special dietary concerns ahead of time
• Spend more time doing the things they love outside the daily kitchen routine
About the Author:
Cheri Sicard (Los Angeles, Calif.) was the creator, editor, and publisher of FabulousFoods.com, now owned by SheKnows.com. She has taught cooking classes for Williams-Sonoma and is the author of The Low Carb Restaurant Guide and Everyday American, and has written for The Boston Herald, Magellan, Canoe & Kayak Magazine, and The Armchair Reader, as well as TheFamilyCorner.com, iChef.com, ChefMom.com, and GardenGuides.com.
The Complete Idiot’s Guide® to Easy Freezer Meals
ISBN: 9781615640645, April 2011, $16.95
Author: Cheri Sicard (Los Angeles, Calif.)
---------------
Home cooks have recently embraced veganism as a delicious way to eat the healthiest foods, but have found that it’s challenging to create baked goods without using eggs, dairy, or animal products. Expert baker, Donna Diegel, has created wonderfully light and flavorful breads and desserts—a welcome change from older heavy and tasteless recipes. In The Complete Idiot’s Guide? to Vegan Baking, Donna delivers over 150 amazing recipes including:
• Breakfast cakes and muffins
• Yeast breads and dinner rolls
• Flatbreads and quick loaf breads
• Tarts, cobblers, and crisps
• Cakes, pies, cupcakes, and sweet buns
• Cookies and brownies
About the Author:
Donna Diegel (Warwick, R.I.) has a lifetime of experience in baking. Having served as the pastry chef at four upscale country inns in New England, a commercial caterer and founder of a commercial baking concern in Vermont, she has also pursued a career as a writer and educator about organic cooking. She teaches classes in Vegan Cooking, writes for several food websites including Baking and Desserts, Providence Food Examiner, and the National Food Blog Examiner and has self published two vegetarian cookbooks. She also reviews cookbooks and is a member of “Operation Baking Gals,” a group that sends cookies to the troops overseas.
The Complete Idiot’s Guide® to Vegan Baking
ISBN: 9781615640577, April 2011, $16.95
Author: Donna Diegel (Warwick, R.I.)
• Save time by planning menus and cooking multiple meals in a single session
• Save money by buying in bulk
• Eat healthier by preparing good meals, with wholesome ingredients, instead of store-bought frozen foods
• Take control of portions to help with dieting
• Prepare special foods for special dietary concerns ahead of time
• Spend more time doing the things they love outside the daily kitchen routine
About the Author:
Cheri Sicard (Los Angeles, Calif.) was the creator, editor, and publisher of FabulousFoods.com, now owned by SheKnows.com. She has taught cooking classes for Williams-Sonoma and is the author of The Low Carb Restaurant Guide and Everyday American, and has written for The Boston Herald, Magellan, Canoe & Kayak Magazine, and The Armchair Reader, as well as TheFamilyCorner.com, iChef.com, ChefMom.com, and GardenGuides.com.
The Complete Idiot’s Guide® to Easy Freezer Meals
ISBN: 9781615640645, April 2011, $16.95
Author: Cheri Sicard (Los Angeles, Calif.)
---------------
Home cooks have recently embraced veganism as a delicious way to eat the healthiest foods, but have found that it’s challenging to create baked goods without using eggs, dairy, or animal products. Expert baker, Donna Diegel, has created wonderfully light and flavorful breads and desserts—a welcome change from older heavy and tasteless recipes. In The Complete Idiot’s Guide? to Vegan Baking, Donna delivers over 150 amazing recipes including:
• Breakfast cakes and muffins
• Yeast breads and dinner rolls
• Flatbreads and quick loaf breads
• Tarts, cobblers, and crisps
• Cakes, pies, cupcakes, and sweet buns
• Cookies and brownies
About the Author:
Donna Diegel (Warwick, R.I.) has a lifetime of experience in baking. Having served as the pastry chef at four upscale country inns in New England, a commercial caterer and founder of a commercial baking concern in Vermont, she has also pursued a career as a writer and educator about organic cooking. She teaches classes in Vegan Cooking, writes for several food websites including Baking and Desserts, Providence Food Examiner, and the National Food Blog Examiner and has self published two vegetarian cookbooks. She also reviews cookbooks and is a member of “Operation Baking Gals,” a group that sends cookies to the troops overseas.
The Complete Idiot’s Guide® to Vegan Baking
ISBN: 9781615640577, April 2011, $16.95
Author: Donna Diegel (Warwick, R.I.)
Kalamazoo Outdoor Gourmet Debuts New Hybrid Fire Grills
Kalamazoo Outdoor Gourmet™, the leading manufacturer of high-end outdoor kitchen equipment, introduced today at the Kitchen and Bath Industry Show its new line of Hybrid Fire Grills, the only barbeques that cook with three different fuels at once: wood, charcoal and gas. These unique grills provide the widest cooking versatility on the market, giving their owners the freedom to pursue any outdoor cooking technique they desire — using the fuel of their choice.
With cooking firmly established as a ?national sport,? the appreciation for sophisticated flavors has now moved outdoors to the grill. People better appreciate the subtleties that come from cooking with charcoal or wood, but also desire the convenience offered by gas burners. Up until now, several separate pieces of equipment were required to capture the benefits that come from cooking with different fuels.
Hybrid Fire Grilling System drawers, located above the gas burners and below the cooking surface, make it possible for these powerful grills to use any combination of gas, wood or charcoal. Simply leave the drawers empty to use a Kalamazoo as a gas grill. Or, load the patented drawers with wood or charcoal and use the burners to start the fire. Once lit, turn off the burners to enjoy the pure, dry heat of a charcoal fire or the flavorful smoke of a wood fire.
Custom-cast brass H-burners deliver superior power and control. Gas cooking temperatures range from 250ºF for low and slow cooking to 800ºF, making the entire cooking surface a searing zone and eliminating the need for dedicated searing burners. The grills’ burner configuration offers bigger, more linear control zones, giving the outdoor cook the ability to tailor the heat to a specific section. When using charcoal or wood fuels, cooking temperatures range from a low of 150ºF to a high of 1,200ºF.
The grills also feature a one-of-a-kind ignition system that pairs a dedicated ignition burner with electronic hot surface ignition. This new approach creates the most reliable ignition system. Additionally, the ignition burner can be used alone for low-temperature smoking and barbecue.
The Hybrid Fire Grill comes in four different sizes and 12 models. Built-in or free standing options are available:
* K500: two burners, 506 square inches of primary cooking surface, 50,000 main burner BTUs
* K750: three burners, 726 square inches of primary cooking surface, 75,000 main burner BTUs
* K1000: four burners, 1,012 square inches of primary cooking surface, 100,000 main burner BTUs
* K1500: six burners, 1452 square inches of primary cooking surface, 150,000 main burner BTUs
Pricing for the Kalamazoo, Mich.-made line of grills begins at $9,990. They will be available in summer 2011.
Sleek and streamlined, the grills’ minimalist exterior allows them to blend easily into any outdoor kitchen design aesthetic or patio setting. Ambient lighting makes the control panel easily visible for night cooking. The rotisserie motor and drive system are hidden within the grill cabinet.
“Kalamazoo Outdoor Gourmet has always been at the forefront of outdoor cooking innovation. The introduction of these grills definitely raises the bar for the entire industry,? said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “The Hybrid Fire Grills are the most versatile grills in the market, allowing the cook to be creative and enjoy cooking with any imaginable technique. They will outperform and outlast any other product in the market.
With cooking firmly established as a ?national sport,? the appreciation for sophisticated flavors has now moved outdoors to the grill. People better appreciate the subtleties that come from cooking with charcoal or wood, but also desire the convenience offered by gas burners. Up until now, several separate pieces of equipment were required to capture the benefits that come from cooking with different fuels.
Hybrid Fire Grilling System drawers, located above the gas burners and below the cooking surface, make it possible for these powerful grills to use any combination of gas, wood or charcoal. Simply leave the drawers empty to use a Kalamazoo as a gas grill. Or, load the patented drawers with wood or charcoal and use the burners to start the fire. Once lit, turn off the burners to enjoy the pure, dry heat of a charcoal fire or the flavorful smoke of a wood fire.
Custom-cast brass H-burners deliver superior power and control. Gas cooking temperatures range from 250ºF for low and slow cooking to 800ºF, making the entire cooking surface a searing zone and eliminating the need for dedicated searing burners. The grills’ burner configuration offers bigger, more linear control zones, giving the outdoor cook the ability to tailor the heat to a specific section. When using charcoal or wood fuels, cooking temperatures range from a low of 150ºF to a high of 1,200ºF.
The grills also feature a one-of-a-kind ignition system that pairs a dedicated ignition burner with electronic hot surface ignition. This new approach creates the most reliable ignition system. Additionally, the ignition burner can be used alone for low-temperature smoking and barbecue.
The Hybrid Fire Grill comes in four different sizes and 12 models. Built-in or free standing options are available:
* K500: two burners, 506 square inches of primary cooking surface, 50,000 main burner BTUs
* K750: three burners, 726 square inches of primary cooking surface, 75,000 main burner BTUs
* K1000: four burners, 1,012 square inches of primary cooking surface, 100,000 main burner BTUs
* K1500: six burners, 1452 square inches of primary cooking surface, 150,000 main burner BTUs
Pricing for the Kalamazoo, Mich.-made line of grills begins at $9,990. They will be available in summer 2011.
Sleek and streamlined, the grills’ minimalist exterior allows them to blend easily into any outdoor kitchen design aesthetic or patio setting. Ambient lighting makes the control panel easily visible for night cooking. The rotisserie motor and drive system are hidden within the grill cabinet.
“Kalamazoo Outdoor Gourmet has always been at the forefront of outdoor cooking innovation. The introduction of these grills definitely raises the bar for the entire industry,? said Pantelis A. “Pete” Georgiadis, president of Kalamazoo Outdoor Gourmet. “The Hybrid Fire Grills are the most versatile grills in the market, allowing the cook to be creative and enjoy cooking with any imaginable technique. They will outperform and outlast any other product in the market.
What Makes P.J. Clarke's - The Vatican of Saloons, NY and now Las Vegas
There are probably only a handful of honest-to-goodness Saloons left in the country. With the opening of P.J. Clarke’s in The Forum Shops at Caesars Palace this peculiarly American institution brings an East Coast attitude to Las Vegas in a big way. While new to Las Vegas, P.J. Clarke’s bar and restaurant in New York is legendary. The bar was once owned by a Patrick J. Clarke, an Irish emigrant who was hired in the early 1900’s by a Mr. Duneen who ran the saloon. After about ten years working for Duneen, Clarke bought the bar and changed the name. The rest, as they say, is history. Over the years, P.J. Clarke’s has been featured and referenced in television, movies and in song. From being used for the final scene in Annie Hall to the after-work stop for the fictional ad executives on Mad Men to allegedly inspiring a Dave Matthews Band song, P.J. Clarke’s has had an impact on popular culture for more than a centu ry.
Today, the New York Times calls it “The Vatican of Saloons,” Frank Sinatra sang about it, F. Scott Fitzgerald wrote about it and its cast of legendary regulars has included Nat King Cole, Buddy Holly, Joan Crawford, and Jackie O. This saloon has a 120-year history of entertaining the famous, the infamous and everyone in between.
To get to the heart of the P.J Clarke’s spirit we had a drink at the bar with the guys who make it happen. The room has the warm familiar feel of your favorite neighborhood joint. The 38-foot long antique mahogany bar is both warm and welcoming, while tiles that once adorned the walls of New York subway tunnels and lighting from Victorian times are used to good effect. The timeless jukebox pumps out classic Etta James, Frank Sinatra and Tony Bennett with a dash of the Rolling Stones.
Present are owner Phil Scotti (the quintessential hard-boiled New Yorker with a heart of gold), celebrated Chef Johnny Church, famed culinary director Larry Forgione, and Woody, the big guy standing behind the bar - a real bartender’s bartender - making drinks for the lunch crowd.
The term saloon conjures images of whiskey shots, cowboys, and cards. We’ve knocked back some whiskey, but I don’t see any cowboys or cards here. How do you define saloon?
Phil: It’s a comfortable and familiar place that serves honest drinks and great food without pretension. More importantly, democracy reigns supreme at a Saloon: construction workers and cab drivers rub shoulders with bankers and CEOs.
Woody: It’s really a man’s place that women love!
When people think about saloons they don’t often think about the food…
Woody, Yeah, but we’re The Vatican of Saloons!
Johnny: The food here is amazing! Everything is handmade and prepared fresh only using the best ingredients... NO SHORTCUTS!
Larry: From the care put into forming each tater tot to perfecting the crust on the chicken pot pie, everything is truly handmade – and you can taste the difference.
What should I order?
Johnny: Everything is great, but the burger is LEGENDARY.
Phil: Nat King Cole called it The Cadillac of Burgers and the name has stuck.
Larry: It’s the best burger you’ll ever try. That is a Promise. Our burgers are made with Meyers Ranch Beef – the taste is amazing when you use quality-raised beef.
Johnny: We also do American comfort food: steaks, chicken pot pie, oysters… I’m partial to the
Guinness Braised Short Ribs. Did I mention that I love Guinness?!
Which takes us to the bar. This is indeed an impressive bar, but what makes a great bar GREAT!
Woody: A wise and handsome bartender like me! (laughter) You know, one with a bartender that will remember your name and your drink of choice and make it correctly, each time.
Phil: But he’s right: it’s about the People – the people you hire, the people you attract and the people you keep. It must be democratic by nature, straight- forward, and have a very healthy dose of irreverence.
Woody, please make me your favorite drink…
Woody: Old Fashioned neat coming up. It is the perfect cocktail.
Do you give advice?
Woody: All the time! My advice in a nutshell is, “you made it to P.J.’s, things are better already!” (laughter)
Las Vegas is one of the most competitive environments for restaurants and bars – why will P.J.’s succeed?
Phil: Because we’re authentic, because we serve good food, good drinks and good will. We want to be the restaurant that you come back to year after year.
You guys talk a lot about Authenticity – how hard is it to stay true to your vision in a town like Las Vegas?
Phil: I believe people everywhere appreciate quality and value. I believe everyone likes to be comfortable in a familiar atmosphere. I believe everyone likes to be appreciated. We have real bartenders who serve real drinks, a great chef preparing great food, the best beef in the country, a Raw Bar that’s unsurpassed and a staff that likes to have fun. We’re just going to be ourselves
When someone comes to P.J. Clarke’s for the first time what should they expect?
Johnny: The best food and drinks made with the finest ingredients…
Phil: …and we’ll say please and thank you.
Woody: And mean it!
Today, the New York Times calls it “The Vatican of Saloons,” Frank Sinatra sang about it, F. Scott Fitzgerald wrote about it and its cast of legendary regulars has included Nat King Cole, Buddy Holly, Joan Crawford, and Jackie O. This saloon has a 120-year history of entertaining the famous, the infamous and everyone in between.
To get to the heart of the P.J Clarke’s spirit we had a drink at the bar with the guys who make it happen. The room has the warm familiar feel of your favorite neighborhood joint. The 38-foot long antique mahogany bar is both warm and welcoming, while tiles that once adorned the walls of New York subway tunnels and lighting from Victorian times are used to good effect. The timeless jukebox pumps out classic Etta James, Frank Sinatra and Tony Bennett with a dash of the Rolling Stones.
Present are owner Phil Scotti (the quintessential hard-boiled New Yorker with a heart of gold), celebrated Chef Johnny Church, famed culinary director Larry Forgione, and Woody, the big guy standing behind the bar - a real bartender’s bartender - making drinks for the lunch crowd.
The term saloon conjures images of whiskey shots, cowboys, and cards. We’ve knocked back some whiskey, but I don’t see any cowboys or cards here. How do you define saloon?
Phil: It’s a comfortable and familiar place that serves honest drinks and great food without pretension. More importantly, democracy reigns supreme at a Saloon: construction workers and cab drivers rub shoulders with bankers and CEOs.
Woody: It’s really a man’s place that women love!
When people think about saloons they don’t often think about the food…
Woody, Yeah, but we’re The Vatican of Saloons!
Johnny: The food here is amazing! Everything is handmade and prepared fresh only using the best ingredients... NO SHORTCUTS!
Larry: From the care put into forming each tater tot to perfecting the crust on the chicken pot pie, everything is truly handmade – and you can taste the difference.
What should I order?
Johnny: Everything is great, but the burger is LEGENDARY.
Phil: Nat King Cole called it The Cadillac of Burgers and the name has stuck.
Larry: It’s the best burger you’ll ever try. That is a Promise. Our burgers are made with Meyers Ranch Beef – the taste is amazing when you use quality-raised beef.
Johnny: We also do American comfort food: steaks, chicken pot pie, oysters… I’m partial to the
Guinness Braised Short Ribs. Did I mention that I love Guinness?!
Which takes us to the bar. This is indeed an impressive bar, but what makes a great bar GREAT!
Woody: A wise and handsome bartender like me! (laughter) You know, one with a bartender that will remember your name and your drink of choice and make it correctly, each time.
Phil: But he’s right: it’s about the People – the people you hire, the people you attract and the people you keep. It must be democratic by nature, straight- forward, and have a very healthy dose of irreverence.
Woody, please make me your favorite drink…
Woody: Old Fashioned neat coming up. It is the perfect cocktail.
Do you give advice?
Woody: All the time! My advice in a nutshell is, “you made it to P.J.’s, things are better already!” (laughter)
Las Vegas is one of the most competitive environments for restaurants and bars – why will P.J.’s succeed?
Phil: Because we’re authentic, because we serve good food, good drinks and good will. We want to be the restaurant that you come back to year after year.
You guys talk a lot about Authenticity – how hard is it to stay true to your vision in a town like Las Vegas?
Phil: I believe people everywhere appreciate quality and value. I believe everyone likes to be comfortable in a familiar atmosphere. I believe everyone likes to be appreciated. We have real bartenders who serve real drinks, a great chef preparing great food, the best beef in the country, a Raw Bar that’s unsurpassed and a staff that likes to have fun. We’re just going to be ourselves
When someone comes to P.J. Clarke’s for the first time what should they expect?
Johnny: The best food and drinks made with the finest ingredients…
Phil: …and we’ll say please and thank you.
Woody: And mean it!
Monday, April 25, 2011
Grape immersion
‘Tasting the Good Life: Wine Tourism in the Napa Valley’ captures the multisensory experience of wine country
More than 5 million people visit Napa Valley in California each year. Do they just love wine, or are they searching for something more?
Tourism experts and anthropologists George Gmelch and Sharon Gmelch explore this form of “experiential tourism” in their new book, Tasting the Good Life: Wine Tourism in the Napa Valley, published by Indiana University Press.
Through the authentic, first-person narratives of 17 people – from winemaker to vineyard manager, from celebrity chef to server, from hot air balloonist to masseuse – the authors provide extraordinary insight into the work that supports this increasingly popular form of tourism and the effect of wine tourism on an American icon: the compact and visually stunning Napa Valley.
The authors answer all your questions, and more. What is wine tasting all about? What do visitors take away from the experience? Why does renowned chef Thomas Keller of The French Laundry say, “This is where I want to be”? What has happened to the valley as a result of tourism?
“More people today are interested in actively engaging with the places they visit and in supplementing the tourist gaze (passively looking at historic sites, art, or natural wonders) with other sensory or bodily experiences. Wine tourism satisfies these desires. It offers the sounds of nature and the visual beauty of a rural landscape enhanced by vineyards, winery architecture, and landscaping—with the opportunity to concentrate on other senses, particularly smell and taste,” write the authors in the book’s introduction.
Order the book online at Amazon, Barnes and Noble, Borders and Indiana University Press.
More than 5 million people visit Napa Valley in California each year. Do they just love wine, or are they searching for something more?
Tourism experts and anthropologists George Gmelch and Sharon Gmelch explore this form of “experiential tourism” in their new book, Tasting the Good Life: Wine Tourism in the Napa Valley, published by Indiana University Press.
Through the authentic, first-person narratives of 17 people – from winemaker to vineyard manager, from celebrity chef to server, from hot air balloonist to masseuse – the authors provide extraordinary insight into the work that supports this increasingly popular form of tourism and the effect of wine tourism on an American icon: the compact and visually stunning Napa Valley.
The authors answer all your questions, and more. What is wine tasting all about? What do visitors take away from the experience? Why does renowned chef Thomas Keller of The French Laundry say, “This is where I want to be”? What has happened to the valley as a result of tourism?
“More people today are interested in actively engaging with the places they visit and in supplementing the tourist gaze (passively looking at historic sites, art, or natural wonders) with other sensory or bodily experiences. Wine tourism satisfies these desires. It offers the sounds of nature and the visual beauty of a rural landscape enhanced by vineyards, winery architecture, and landscaping—with the opportunity to concentrate on other senses, particularly smell and taste,” write the authors in the book’s introduction.
Order the book online at Amazon, Barnes and Noble, Borders and Indiana University Press.
Friday, April 22, 2011
Green wine gets new pitchman, The ConsciousWine Guy
This Earth Day wine lovers woke up to a new world of Earth-friendly choices with the public beta of ConsciousWine, a web portal devoted exclusively to wines that are as good for the planet as they are for the palate.
Starring the larger-than-life, 5-foot 6-inch Jeff Weissler, aka “The ConsciousWine Guy,” the site features a webisodic wine show, online radio program, blog and directory covering vintners who grow grapes and make wine the Old World way, naturally.
With a fun, casual style that is anything but snobby, Weissler helps wine lovers and treehuggers alike, get to the heart of what really makes wine green, and good.
“ConsciousWine was born out of two frustrations that I experienced as a wine retailer,” shares Weissler. “First, thanks to industrial agriculture and ‘better living through chemistry,’ wines from all over the world, even different varietals, started tasting the same. Yuck! Second, and sadder still, organic wine did not consistently equal quality, leaving early adopters with a bad taste in their mouth and forcing top-rated certified-organic grape growers to forgo the green stamp of approval for fear of being branded bad.”
To make The List, vintners must create vital, great-tasting wines from sustainably-farmed, organically-grown grapes, and engage in one or more of twelve practices ranging from biodiversity to water conservation to good worker policies. All the featured estates farm exclusively with OMRI-approved products, and many carry Demeter’s Biodynamic® brand, representing the most rigorous and respected sustainability standards in the field.
With no legal definition of sustainability, and more certification schemes than a connoisseur can keep track of, Weissler hopes to help confused consumers make sense of what green really means in the wine world, both on the ground and in the glass. His blog covers virtually every aspect of natural winemaking, focusing mostly on estate wineries that put people and the planet on the same bottom line with profit.
Weissler’s webisodic wine show will feature field reports focused on his twelve practices that give buyers a first-hand look behind the labels at holistic estates such as Ambyth, Cowhorn, Dominio VI, Michel-Schlumberger, Montinore, Paul Dolan, and a handful of hand-picked California and Oregon wineries to start.
As ConsciousWine rolls out to include more wineries and other regions, Weissler’s online audience will get to virtually visit them all, meeting the green scene’s most intriguing vintners, farmers, restaurateurs, sommeliers, and sustainability entrepreneurs.
For millennials on the run who would rather listen to, than read about new releases, Weissler’s tastings and reviews are available exclusively as podcasts, and often feature the winemakers.
This summer, ConsciousWine will also open an online winery-direct shop stocked with fine wine and food from holistic estates considered to be among the best in the United States, most of which go well beyond organic in their principles and practices.
The ConsciousWine Guy is supported by an ensemble cast of all-star friends from Ashland, Oregon, a tiny town that Jeff describes as “the intersection of Old World and New Age” located in Oregon’s up-and-coming Rogue wine region.
Despite being a 30-year veteran of the wine business, having worked for leading companies such as Zachys, Suburban Wine & Spirits, and Domain Selections, Weissler is reluctant to label himself an expert and the first to admit that he’s no sommelier. In his quest to explore the world of conscious wine, he has personally visited and vetted every winery on the website.
“I am a passionately curious tour guide to the emerging world of conscious wine,” shares Jeff. “My main goal is to bridge the grand canyon of public perception between organic farming and quality wine. I aim to debunk destructive market myths about green wine and demystify the seemingly magical processes at play on holistic wine estates that are producing some of the world’s purest and most pleasurable wines.”
Starring the larger-than-life, 5-foot 6-inch Jeff Weissler, aka “The ConsciousWine Guy,” the site features a webisodic wine show, online radio program, blog and directory covering vintners who grow grapes and make wine the Old World way, naturally.
With a fun, casual style that is anything but snobby, Weissler helps wine lovers and treehuggers alike, get to the heart of what really makes wine green, and good.
“ConsciousWine was born out of two frustrations that I experienced as a wine retailer,” shares Weissler. “First, thanks to industrial agriculture and ‘better living through chemistry,’ wines from all over the world, even different varietals, started tasting the same. Yuck! Second, and sadder still, organic wine did not consistently equal quality, leaving early adopters with a bad taste in their mouth and forcing top-rated certified-organic grape growers to forgo the green stamp of approval for fear of being branded bad.”
To make The List, vintners must create vital, great-tasting wines from sustainably-farmed, organically-grown grapes, and engage in one or more of twelve practices ranging from biodiversity to water conservation to good worker policies. All the featured estates farm exclusively with OMRI-approved products, and many carry Demeter’s Biodynamic® brand, representing the most rigorous and respected sustainability standards in the field.
With no legal definition of sustainability, and more certification schemes than a connoisseur can keep track of, Weissler hopes to help confused consumers make sense of what green really means in the wine world, both on the ground and in the glass. His blog covers virtually every aspect of natural winemaking, focusing mostly on estate wineries that put people and the planet on the same bottom line with profit.
Weissler’s webisodic wine show will feature field reports focused on his twelve practices that give buyers a first-hand look behind the labels at holistic estates such as Ambyth, Cowhorn, Dominio VI, Michel-Schlumberger, Montinore, Paul Dolan, and a handful of hand-picked California and Oregon wineries to start.
As ConsciousWine rolls out to include more wineries and other regions, Weissler’s online audience will get to virtually visit them all, meeting the green scene’s most intriguing vintners, farmers, restaurateurs, sommeliers, and sustainability entrepreneurs.
For millennials on the run who would rather listen to, than read about new releases, Weissler’s tastings and reviews are available exclusively as podcasts, and often feature the winemakers.
This summer, ConsciousWine will also open an online winery-direct shop stocked with fine wine and food from holistic estates considered to be among the best in the United States, most of which go well beyond organic in their principles and practices.
The ConsciousWine Guy is supported by an ensemble cast of all-star friends from Ashland, Oregon, a tiny town that Jeff describes as “the intersection of Old World and New Age” located in Oregon’s up-and-coming Rogue wine region.
Despite being a 30-year veteran of the wine business, having worked for leading companies such as Zachys, Suburban Wine & Spirits, and Domain Selections, Weissler is reluctant to label himself an expert and the first to admit that he’s no sommelier. In his quest to explore the world of conscious wine, he has personally visited and vetted every winery on the website.
“I am a passionately curious tour guide to the emerging world of conscious wine,” shares Jeff. “My main goal is to bridge the grand canyon of public perception between organic farming and quality wine. I aim to debunk destructive market myths about green wine and demystify the seemingly magical processes at play on holistic wine estates that are producing some of the world’s purest and most pleasurable wines.”
Thursday, April 21, 2011
This Cinco De Mayo, Choose Your Tequila Wisely
You're probably not thinking about sugar content when you order a margarita. But maybe you should be... Harvested from agave, long used as a table sweetener, a tequila's richness is impacted by the height of its sugar content. A succulent perennial, agave does best when it's not suffering any generational turnover. In translation — the best tequilas come from the same agave plants, harvested over and over again but preserved for years and years. Moreover, the agave that is at the heart of a great tequila is grown from the richest soil, and in just the right climate.
So when you pick your tequila, choose wisely. Most big name brands aren't using the kind of agave described above, but one relative newcomer certainly is —Riazul Premium Tequila.
Using plants grown in the highlands of western Mexico, Riazul harvests and processes its agave in a region defined by its high elevation, extreme climate changes, and red volcanic soil, or “tierra roja,” rich in mineral content.
“The extreme temperatures, cold especially, put the plants in survival mode to defend themselves. This effectively turns water into starches, producing the high range of sugar content,” noted Inaki Orozco, “El Capitan” of Riazul Premium Tequila.
Riazul’s agave fields sit on 250 acres that were handed down from generation to generation for nearly 200 years following the Mexican War of Independence until Iñaki Orozco decided to introduce his own brand of tequila.
While “silky, smooth, sweet” are not terms commonly used to describe tequila, Riazul has quickly gained a reputation for appealing to tequila aficionados and novices alike. The boutique Texan label recently earned the top ranking according to Tequila.net* in a blind taste test of over 140 tequilas.
So when you pick your tequila, choose wisely. Most big name brands aren't using the kind of agave described above, but one relative newcomer certainly is —Riazul Premium Tequila.
Using plants grown in the highlands of western Mexico, Riazul harvests and processes its agave in a region defined by its high elevation, extreme climate changes, and red volcanic soil, or “tierra roja,” rich in mineral content.
“The extreme temperatures, cold especially, put the plants in survival mode to defend themselves. This effectively turns water into starches, producing the high range of sugar content,” noted Inaki Orozco, “El Capitan” of Riazul Premium Tequila.
Riazul’s agave fields sit on 250 acres that were handed down from generation to generation for nearly 200 years following the Mexican War of Independence until Iñaki Orozco decided to introduce his own brand of tequila.
While “silky, smooth, sweet” are not terms commonly used to describe tequila, Riazul has quickly gained a reputation for appealing to tequila aficionados and novices alike. The boutique Texan label recently earned the top ranking according to Tequila.net* in a blind taste test of over 140 tequilas.
Wednesday, April 20, 2011
The Latest from the Taco Bell Law Suit
Taco Bell announced today that it is launching a national ad campaign to make sure consumers know that it has not changed products, ingredients or advertising despite what the Beasley Allen law firm has claimed. After dropping the class action lawsuit because they were wrong, attorneys at Beasley Allen are now being asked by Taco Bell to set the record straight with America.
“We stand behind the quality of every single one of our ingredients, including our seasoned beef, and we want consumers to know that we didn’t change our marketing or product because we’ve always been completely transparent,” said Greg Creed, Chief Executive Office, Taco Bell.
The company is placing full page ads in national publications including Wall Street Journal, New York Times and USA Today as well as in local market newspapers including Anniston Star, Birmingham News, Chicago Tribune, Los Angeles Times, New York Post, Montgomery Advertiser, Mobile Press Register and Orange County Register. The company is also executing a campaign to reach its Hispanic customers.
To reach consumers online, the company launched a YouTube video featuring Taco Bell President Greg Creed speaking about the withdrawal of the lawsuit. The video will be placed on the company’s YouTube channel (www.youtube.com/tacobell), Facebook page (www.facebook.com/tacobell), website (www.tacobell.com) and supported with an online campaign on leading search engines and social media.
The Advertising Copy reads:
Would it kill you to say you’re sorry?
The law firm that brought false claims about our product quality and advertising integrity has voluntarily withdrawn their class action suit against Taco Bell.
• No changes to our products or ingredients.
• No changes to our advertising.
• No money exchanged.
• No settlement agreement.
Because we’ve ALWAYS used 100% USDA-inspected premium beef.
Sure, they could have just asked us if our recipe uses real beef. Even easier, they could have gone to our Web site where the ingredients in every one of our products are listed for everyone to see. But that’s not what they chose to do. Like we’ve been saying all along, we stand behind the quality of every single one of our ingredients, including our seasoned beef. We didn’t change our marketing or product disclosures because we’ve always been completely transparent. Their lawyers may claim otherwise, but make no mistake, that’s just them trying to save a little face.
We were surprised by these allegations, as were our 35 million customers who come into our restaurants every week. We hope the voluntary withdrawal of this lawsuit receives as much public attention as when it was filed. As for the lawyers who brought this suit: You got it wrong, and you’re probably feeling pretty bad right about now. But you know what always helps? Saying to everyone, “I’m sorry.”
C’mon, you can do it!
About Taco Bell Corp.
Taco Bell Corp. ("Taco Bell"), a subsidiary of Yum! Brands, Inc., (NYSE: YUM), is the nation's leading Mexican-style quick service restaurant chain. Taco Bell serves tacos, burritos, signature quesadillas, Grilled Stuft Burritos, nachos, and other specialty items such as Crunchwrap Supreme®, in addition to the Why Pay More!® Value Menu. Taco Bell serves more than 36.8 million consumers each week in nearly 5,600 restaurants in the U.S.
“We stand behind the quality of every single one of our ingredients, including our seasoned beef, and we want consumers to know that we didn’t change our marketing or product because we’ve always been completely transparent,” said Greg Creed, Chief Executive Office, Taco Bell.
The company is placing full page ads in national publications including Wall Street Journal, New York Times and USA Today as well as in local market newspapers including Anniston Star, Birmingham News, Chicago Tribune, Los Angeles Times, New York Post, Montgomery Advertiser, Mobile Press Register and Orange County Register. The company is also executing a campaign to reach its Hispanic customers.
To reach consumers online, the company launched a YouTube video featuring Taco Bell President Greg Creed speaking about the withdrawal of the lawsuit. The video will be placed on the company’s YouTube channel (www.youtube.com/tacobell), Facebook page (www.facebook.com/tacobell), website (www.tacobell.com) and supported with an online campaign on leading search engines and social media.
The Advertising Copy reads:
Would it kill you to say you’re sorry?
The law firm that brought false claims about our product quality and advertising integrity has voluntarily withdrawn their class action suit against Taco Bell.
• No changes to our products or ingredients.
• No changes to our advertising.
• No money exchanged.
• No settlement agreement.
Because we’ve ALWAYS used 100% USDA-inspected premium beef.
Sure, they could have just asked us if our recipe uses real beef. Even easier, they could have gone to our Web site where the ingredients in every one of our products are listed for everyone to see. But that’s not what they chose to do. Like we’ve been saying all along, we stand behind the quality of every single one of our ingredients, including our seasoned beef. We didn’t change our marketing or product disclosures because we’ve always been completely transparent. Their lawyers may claim otherwise, but make no mistake, that’s just them trying to save a little face.
We were surprised by these allegations, as were our 35 million customers who come into our restaurants every week. We hope the voluntary withdrawal of this lawsuit receives as much public attention as when it was filed. As for the lawyers who brought this suit: You got it wrong, and you’re probably feeling pretty bad right about now. But you know what always helps? Saying to everyone, “I’m sorry.”
C’mon, you can do it!
About Taco Bell Corp.
Taco Bell Corp. ("Taco Bell"), a subsidiary of Yum! Brands, Inc., (NYSE: YUM), is the nation's leading Mexican-style quick service restaurant chain. Taco Bell serves tacos, burritos, signature quesadillas, Grilled Stuft Burritos, nachos, and other specialty items such as Crunchwrap Supreme®, in addition to the Why Pay More!® Value Menu. Taco Bell serves more than 36.8 million consumers each week in nearly 5,600 restaurants in the U.S.
100% California Estate Grown Three Olives Extra Virgin Olive Oil Offers Exquisite Variety, Aroma and Flavor
Anna Zoitas definitely has a flair for fulfilling people’s palates with unusual culinary delights.
Her latest creation is Three Olives Olive Oil, an artisan olive oil grown and produced on one California estate and featuring a blend of three olives for ultimate quality control and unmatched flavor. While 99% of the world’s olive oil comes from imported fruit, Anna’s culinary creation is made from 100% California olives. In addition, they are unfiltered for optimal flavor and low acidity (Below 0.5%).
“The flavor of California olive oil is more mellow, lighter and foodier than with imports, which tend to have a more peppery taste profile,” says Zoitas.
A 30-something entrepreneur, Anna grew up in New York City but spent her summers visiting her grandparents’ farm in Greece, where she got closer to the source of natural foods and artisan living. “With my siblings, we used to gather fresh eggs from the chickens, feed the sheep with a milk bottle, play with the rabbits — and try to stay away from the smelly hogs. I learned to cook on an outdoor fire and use farm fresh ingredients.” She went to a local Greek Catholic school in New York City and earned dual degrees from New York University, Stern School of Business, in management and organizational behavior with an emphasis on international business.
In 2009, Anna was invited to be one of the judges for the sofi Award at the prestigious Specialty Food Show in New York. In just over four days, she tasted 3,000 food products, judged them and selected the best from each category. Having experienced such incredibly delightful foods, Anna knew she had found her calling and, shortly thereafter, created Seven Deuce Inc., her specialty food product business that includes The Artisanal Kitchen and Urban Tribe brands.
Anna’s artisan Three Olives Olive Oil offers a unique mellow and fruity taste that makes it the perfect complement for cooking, dipping and dressing. The three olives included in Anna’s unique blend are:
• The Fruity Arbequina
While the olive oil is produced in California, this small olive is native to Spain’s Catalonia region. Soft textured and delicately flavored, it’s delicious served with pasta, salads or as an hors d’oeuvre.
• The Fruity, Slightly Nutty Arbosana
This small, more robust olive has a fruity, slightly nutty flavor with a more pungent, peppery kick. Its high polyphenol level is believed to help reduce the risk of cancer and heart disease.
• The Very Fruity & Flavorful Koroneiki
Originally from Kalamata, Greece, Koroneiki olives are very fruity, with a fabulous aroma, and help to make the olive oil exceptionally tasty.
Three Olives Olive Oil is California estate grown and produced, first cold pressing, certified 100% extra virgin olive oil.
For more information, visit www.theartisanalkitchen.com.
Her latest creation is Three Olives Olive Oil, an artisan olive oil grown and produced on one California estate and featuring a blend of three olives for ultimate quality control and unmatched flavor. While 99% of the world’s olive oil comes from imported fruit, Anna’s culinary creation is made from 100% California olives. In addition, they are unfiltered for optimal flavor and low acidity (Below 0.5%).
“The flavor of California olive oil is more mellow, lighter and foodier than with imports, which tend to have a more peppery taste profile,” says Zoitas.
A 30-something entrepreneur, Anna grew up in New York City but spent her summers visiting her grandparents’ farm in Greece, where she got closer to the source of natural foods and artisan living. “With my siblings, we used to gather fresh eggs from the chickens, feed the sheep with a milk bottle, play with the rabbits — and try to stay away from the smelly hogs. I learned to cook on an outdoor fire and use farm fresh ingredients.” She went to a local Greek Catholic school in New York City and earned dual degrees from New York University, Stern School of Business, in management and organizational behavior with an emphasis on international business.
In 2009, Anna was invited to be one of the judges for the sofi Award at the prestigious Specialty Food Show in New York. In just over four days, she tasted 3,000 food products, judged them and selected the best from each category. Having experienced such incredibly delightful foods, Anna knew she had found her calling and, shortly thereafter, created Seven Deuce Inc., her specialty food product business that includes The Artisanal Kitchen and Urban Tribe brands.
Anna’s artisan Three Olives Olive Oil offers a unique mellow and fruity taste that makes it the perfect complement for cooking, dipping and dressing. The three olives included in Anna’s unique blend are:
• The Fruity Arbequina
While the olive oil is produced in California, this small olive is native to Spain’s Catalonia region. Soft textured and delicately flavored, it’s delicious served with pasta, salads or as an hors d’oeuvre.
• The Fruity, Slightly Nutty Arbosana
This small, more robust olive has a fruity, slightly nutty flavor with a more pungent, peppery kick. Its high polyphenol level is believed to help reduce the risk of cancer and heart disease.
• The Very Fruity & Flavorful Koroneiki
Originally from Kalamata, Greece, Koroneiki olives are very fruity, with a fabulous aroma, and help to make the olive oil exceptionally tasty.
Three Olives Olive Oil is California estate grown and produced, first cold pressing, certified 100% extra virgin olive oil.
For more information, visit www.theartisanalkitchen.com.
Eat Clean Diet Stripped
How To Trick Your Body Into Losing Those Last 10 Pounds, And Launch Your Metabolism Into Overdrive
The Best Weight Loss Secrets Of The Fitness Model Industry
What: Exclusive Health, Fitness, And Diet Secrets To Lose Those Last 10 Pounds
Who: Fitness Guru Tosca Reno, best-selling author of The Eat Clean Diet franchise, seen on Good Morning America, Fox and Friends, in OxygenMagazine, and more
2/3 of the U.S. population is on a diet at any given time, and many find that losing those last 10 pounds is the hardest part. How can you shed that final layer and learn to keep it off?
Best-selling Health and Fitness Expert Tosca Reno has exactly the answers you are looking for, with easy tips that anyone can handle. Tosca is the bestselling author of multiple Eat-Clean Dietbooks, and her revolutionary techniques have helped hundreds of thousands of people reach their dream weight, body, and look. Her new book THE EAT CLEAN DIET STRIPPED: Peel Off Those Last 10 Pounds! (April, 2011), teaches you how to shed those last 10 pounds, and reveal the most fantastic you possible. With secrets from top fitness models, Tosca will take your body to the next level, and you’ll never believe how amazing you’ll look and feel after following her tips.
Tosca will share her slim-down secrets to lose those last 10 pounds, and will also discuss:
How to trick your bodyinto dropping those last pounds (Hint: You get to eat more!)
The best weight-loss secretsof the physique industry
How to use natural herbs to launch your metabolism into overdrive!
Myth busting:The foods that are supposed to help you lose weight, but actually keep the pounds on
Eating and training plans that guarantee results
Healthy detox plansto jumpstart your cleanse
Tips for conquering your cravingsno matter how stressed you get
Tricks of the trade to make you look 10 pounds lighter right away
Over 50 brand new Eat Clean Diet recipes
Tosca's life was like many others, she was miserable being over-weight, out of shape and living an unfulfilled life. In her early 40's she decided enough was enough, and discovered this new way of eating clean and exercising which transformed her attitude and health like she never thought was possible, which included a whole new career as a fitness cover model and best-selling author. Today at 52 and a mother of 4 she has never looked or felt better, and wants to help others surpass their unhappy place they may be feeling stuck in - and just soar!
About The Author
Tosca Renois the bestselling author of the Eat-Clean Diet®book franchise, which has sold more than a million copies worldwide. A magazine columnist and fitness model, she has spent the past decade sharing her proven plans with readers through her books, regular columns in Oxygenand Clean Eating® magazines. Tosca is sought after by the media to discuss topics ranging from health, nutrition and fitness. She has appeared on Fox & Friends, Doctors, Extra and Good Morning America, Good Morning America Health, and featured in First for Women, Woman’s World, Food Magazine, 50 Plus, among others. Visit her at www.ToscaReno.com.
The Best Weight Loss Secrets Of The Fitness Model Industry
What: Exclusive Health, Fitness, And Diet Secrets To Lose Those Last 10 Pounds
Who: Fitness Guru Tosca Reno, best-selling author of The Eat Clean Diet franchise, seen on Good Morning America, Fox and Friends, in OxygenMagazine, and more
2/3 of the U.S. population is on a diet at any given time, and many find that losing those last 10 pounds is the hardest part. How can you shed that final layer and learn to keep it off?
Best-selling Health and Fitness Expert Tosca Reno has exactly the answers you are looking for, with easy tips that anyone can handle. Tosca is the bestselling author of multiple Eat-Clean Dietbooks, and her revolutionary techniques have helped hundreds of thousands of people reach their dream weight, body, and look. Her new book THE EAT CLEAN DIET STRIPPED: Peel Off Those Last 10 Pounds! (April, 2011), teaches you how to shed those last 10 pounds, and reveal the most fantastic you possible. With secrets from top fitness models, Tosca will take your body to the next level, and you’ll never believe how amazing you’ll look and feel after following her tips.
Tosca will share her slim-down secrets to lose those last 10 pounds, and will also discuss:
How to trick your bodyinto dropping those last pounds (Hint: You get to eat more!)
The best weight-loss secretsof the physique industry
How to use natural herbs to launch your metabolism into overdrive!
Myth busting:The foods that are supposed to help you lose weight, but actually keep the pounds on
Eating and training plans that guarantee results
Healthy detox plansto jumpstart your cleanse
Tips for conquering your cravingsno matter how stressed you get
Tricks of the trade to make you look 10 pounds lighter right away
Over 50 brand new Eat Clean Diet recipes
Tosca's life was like many others, she was miserable being over-weight, out of shape and living an unfulfilled life. In her early 40's she decided enough was enough, and discovered this new way of eating clean and exercising which transformed her attitude and health like she never thought was possible, which included a whole new career as a fitness cover model and best-selling author. Today at 52 and a mother of 4 she has never looked or felt better, and wants to help others surpass their unhappy place they may be feeling stuck in - and just soar!
About The Author
Tosca Renois the bestselling author of the Eat-Clean Diet®book franchise, which has sold more than a million copies worldwide. A magazine columnist and fitness model, she has spent the past decade sharing her proven plans with readers through her books, regular columns in Oxygenand Clean Eating® magazines. Tosca is sought after by the media to discuss topics ranging from health, nutrition and fitness. She has appeared on Fox & Friends, Doctors, Extra and Good Morning America, Good Morning America Health, and featured in First for Women, Woman’s World, Food Magazine, 50 Plus, among others. Visit her at www.ToscaReno.com.
Steviva Brands partners with Trek Bicycles in the fight against diabetes on American Diabetes Association 20th Annual Tour de Cure
Steviva Brands, global manufacturer and distributor of stevia based sweeteners and other bulk ingredient sweeteners , has partnered with Trek Bicycles to promote the American Diabetes Association 20th Annual Tour de Cure. Participants can register to win a Madone 3.1 in 50 stores.
The American Diabetes Association's 20th Annual Tour de Cure, a signature cycling ride to raise money and awareness to stop diabetes, will take place on Sunday, July 30, 2011 at Hillsboro Stadium just west of Portland . The Oregon and Southwest Washington Tour offers cyclists of all ages and skill levels an opportunity to enjoy the rolling hills of the Willamette Valley, winding through local vineyards, farms and hazelnut orchards.
“ At Trek we believe the bicycle is a simple solution to many of the world's most complex problems. We are extraordinarily passionate about investing in the health of the global community, and what better way to find a cure than to ride there? It's an honor to be included on this journey" said Nick Howe, Global Brand Manager, Road and Triathlon Trek Bicycles
Thom King, CEO and Founder of Steviva Brands said, “We are so fortunate to work with Trek Bicycles. They are a perfect fit for us. Both based in the US, creating jobs and building local economies. Their bikes are top quality just like our Steviva Brands' products. We are really humbled and proud to have them as a promotional partner for the American Diabetes Association's Tour de Cure. May 1 st is our launch date and we are really excited to do this fifty market tour featuring the Trek Madone 3.1 as the ultimate prize for consumers to register to win…and of course race in the Tour de Cure. This is a sweet bike somebody is going to win. We are looking forward to and ongoing relationship with Trek Bicylces in the future.”
Steviva Brands, Inc. is dedicated to bringing consumers the finest quality products available.
“We want to make the world a better place. We do our part by helping our customers use less sugar which is the first step in battling diabetes and obesity,” said Thom King CEO and Founder of Steviva Brands. Steviva Brands sweeteners and other bulk ingredients are Kosher, all natural, GMO free, soy free, corn free and allergen free.
About Steviva Brands
Steviva Brands was founded in 1999 and since then has become one of the premiere producers of stevia based sweeteners and other bulk ingredient sweeteners. Unlike sugar, stevia does not trigger a rise in blood sugar, making it a great sugar replacement for diabetics. Stevia which is calorie-free, is a logical choice in the fight against both adult and childhood obesity.
The American Diabetes Association's 20th Annual Tour de Cure, a signature cycling ride to raise money and awareness to stop diabetes, will take place on Sunday, July 30, 2011 at Hillsboro Stadium just west of Portland . The Oregon and Southwest Washington Tour offers cyclists of all ages and skill levels an opportunity to enjoy the rolling hills of the Willamette Valley, winding through local vineyards, farms and hazelnut orchards.
“ At Trek we believe the bicycle is a simple solution to many of the world's most complex problems. We are extraordinarily passionate about investing in the health of the global community, and what better way to find a cure than to ride there? It's an honor to be included on this journey" said Nick Howe, Global Brand Manager, Road and Triathlon Trek Bicycles
Thom King, CEO and Founder of Steviva Brands said, “We are so fortunate to work with Trek Bicycles. They are a perfect fit for us. Both based in the US, creating jobs and building local economies. Their bikes are top quality just like our Steviva Brands' products. We are really humbled and proud to have them as a promotional partner for the American Diabetes Association's Tour de Cure. May 1 st is our launch date and we are really excited to do this fifty market tour featuring the Trek Madone 3.1 as the ultimate prize for consumers to register to win…and of course race in the Tour de Cure. This is a sweet bike somebody is going to win. We are looking forward to and ongoing relationship with Trek Bicylces in the future.”
Steviva Brands, Inc. is dedicated to bringing consumers the finest quality products available.
“We want to make the world a better place. We do our part by helping our customers use less sugar which is the first step in battling diabetes and obesity,” said Thom King CEO and Founder of Steviva Brands. Steviva Brands sweeteners and other bulk ingredients are Kosher, all natural, GMO free, soy free, corn free and allergen free.
About Steviva Brands
Steviva Brands was founded in 1999 and since then has become one of the premiere producers of stevia based sweeteners and other bulk ingredient sweeteners. Unlike sugar, stevia does not trigger a rise in blood sugar, making it a great sugar replacement for diabetics. Stevia which is calorie-free, is a logical choice in the fight against both adult and childhood obesity.
A Rogue Collaboration
In a collaboration of crafts, two small Oregon companies who have earned worldwide critical acclaim – Rogue Creamery and Rogue Ales & Spirits – will debut Anniversary Ale at SAVOR, a unique American craft beer & food tasting experience, on June 3rd in Washington, DC.
The beer celebrates the Rogue Creamery’s 75th Anniversary (1935-2010) and will be paired at SAVOR with Rogue Farms Freedom Cheddar cheese, a cow’s milk cheddar cheese hand-mixed with Freedom hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the curds and eventually pressed into blocks.
The Rogue Creamery, an artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world’s finest handmade cheese, has received over 70 awards for taste and quality, including multiple 1st Place Medals for their Echo Mountain, Rogue River, and Oregon Blue Cheeses at both National & International cheese competitions.
It is not the first time the two Rogues have collaborated – Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar cheeses are available at the Rogue Creamery Cheese Shop and online store, all Rogue Ales Public Houses, as well as select gourmet retailers nationwide.
Anniversary Ale was designed by Rogue Creamery owner Dave Gremmels and Rogue Ales Brewmaster John Maier to pair perfectly with the unique terroir of the Rogue-grown hops used to make the Rogue Farms Cheddar & TouVelle cheeses. It is brewed using 10 ingredients: Crystal 75, Weyermann Carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm DareTM & RiskTM Malts; Rogue Micro Hopyard Rebel Hops; Buckwheat, Free Range Coastal Water & Pacman Yeast.
Rogue Ales is honored to be part of the American Artisan Cheese Renaissance. The Growers, Farmers, Maltsters, Millers, Mashers, Brewers, Fermenters, Distillers, Smithers, Ocean-Agers and Smokers of the Rogue Nation Department of Agriculture remain dedicated to saving the terroir of Oregon hops and barley one acre at a time by growing their own.
The beer celebrates the Rogue Creamery’s 75th Anniversary (1935-2010) and will be paired at SAVOR with Rogue Farms Freedom Cheddar cheese, a cow’s milk cheddar cheese hand-mixed with Freedom hops from the Chatoe Rogue Micro Hopyard in Oregon’s Wigrich Appellation. Whole hop leaves are de-stemmed by hand, steeped in hot water, mixed into the curds and eventually pressed into blocks.
The Rogue Creamery, an artisan cheese company, with people dedicated to service, sustainability and the art and tradition of making the world’s finest handmade cheese, has received over 70 awards for taste and quality, including multiple 1st Place Medals for their Echo Mountain, Rogue River, and Oregon Blue Cheeses at both National & International cheese competitions.
It is not the first time the two Rogues have collaborated – Morimoto Soba Ale Cheddar and Chocolate Stout Cheddar cheeses are available at the Rogue Creamery Cheese Shop and online store, all Rogue Ales Public Houses, as well as select gourmet retailers nationwide.
Anniversary Ale was designed by Rogue Creamery owner Dave Gremmels and Rogue Ales Brewmaster John Maier to pair perfectly with the unique terroir of the Rogue-grown hops used to make the Rogue Farms Cheddar & TouVelle cheeses. It is brewed using 10 ingredients: Crystal 75, Weyermann Carafe Special II, Malteries Franco Belges Kiln Amber, Hugh Baird Brown and Rogue Micro Barley Farm DareTM & RiskTM Malts; Rogue Micro Hopyard Rebel Hops; Buckwheat, Free Range Coastal Water & Pacman Yeast.
Rogue Ales is honored to be part of the American Artisan Cheese Renaissance. The Growers, Farmers, Maltsters, Millers, Mashers, Brewers, Fermenters, Distillers, Smithers, Ocean-Agers and Smokers of the Rogue Nation Department of Agriculture remain dedicated to saving the terroir of Oregon hops and barley one acre at a time by growing their own.
Tips for Eating Healthfully From a Vending Machine
We live in a fast-paced world and, at one time or another, we have all found ourselves face to face with a vending machine, looking for a snack or beverage. The problem, up until now, has been that vending machine food was always synonymous with junk food or unhealthy options. But a new company has set out to change the way people see vending machines, and the nutrition that they get from them.
“Maybe it wasn’t easy to find healthy, tasty food from vending machines before, but we have made it our mission to change that,” explains Jolly Backer, the chief executive officer of Fresh Healthy Vending (www.freshvending.com). “Now, people can get a nutritious snack or beverage, whether they are playing, working, or at school. We are on the move and hopefully coming to an area near you soon.”
When looking for quick food on the go, the new Healthy Fresh Vending machines serve up the perfect snack or drink! Stocked with a wide variety of top-brand healthy food options, ranging from fresh fruits and vegetables to baked chips and even soymilk and yogurt, there is something for every budget and taste.
Here are some tips for eating healthfully from a vending machine:
1. Opt for fresh fruits and vegetables first. They are usually the lowest in calories and highest in fiber, and they pack a nutritional punch.
2. To save calories on beverages, opt for flavored water, unsweetened iced tea, milk or soymilk.
3. Try to keep your snack option to 100 calories, and pay attention to the number of servings. You may need to share it with a friend or save some for later!
4. Opt for the most nutrient-dense foods, so that your snack satisfies you longer, such as fruits, vegetables, yogurt, natural granola bars, and smoothies.
5. Determine whether you are hungry or just thirsty. People often believe they are hungry, thus filling up on calories, when really they are simply dehydrated and need to drink something, specifically water or flavored water.
Fresh Healthy Vending has made eating healthfully from a vending machine their mission. Their vending-machine revolution has created a brighter, nicer machine that is stocked with all-healthy food options.
“It is just as possible to eat healthfully from a vending machine as it is to eat healthfully from home,” adds Backer. “You just need to make sure you are making your selection from a Fresh Healthy Vending machine.”
Their vending machines also offer a cashless payment option and plenty of opportunities for those considering franchise options.
About Fresh Healthy Vending
Based in San Diego, Fresh Healthy Vending is a company that started in 2010 and is revolutionizing vending machines by filling them with healthy, natural food options. Dubbed the “future of vending,” they are leading the way in healthy food vending. Their machines offer 100-percent juices, fresh vegetables, fruits, smoothies, and yogurts. The Fresh Healthy Vending machines are franchised and are being placed in schools, offices and other locations throughout the country. To learn more about Fresh Healthy Vending, visit the website at www.freshvending.com.
“Maybe it wasn’t easy to find healthy, tasty food from vending machines before, but we have made it our mission to change that,” explains Jolly Backer, the chief executive officer of Fresh Healthy Vending (www.freshvending.com). “Now, people can get a nutritious snack or beverage, whether they are playing, working, or at school. We are on the move and hopefully coming to an area near you soon.”
When looking for quick food on the go, the new Healthy Fresh Vending machines serve up the perfect snack or drink! Stocked with a wide variety of top-brand healthy food options, ranging from fresh fruits and vegetables to baked chips and even soymilk and yogurt, there is something for every budget and taste.
Here are some tips for eating healthfully from a vending machine:
1. Opt for fresh fruits and vegetables first. They are usually the lowest in calories and highest in fiber, and they pack a nutritional punch.
2. To save calories on beverages, opt for flavored water, unsweetened iced tea, milk or soymilk.
3. Try to keep your snack option to 100 calories, and pay attention to the number of servings. You may need to share it with a friend or save some for later!
4. Opt for the most nutrient-dense foods, so that your snack satisfies you longer, such as fruits, vegetables, yogurt, natural granola bars, and smoothies.
5. Determine whether you are hungry or just thirsty. People often believe they are hungry, thus filling up on calories, when really they are simply dehydrated and need to drink something, specifically water or flavored water.
Fresh Healthy Vending has made eating healthfully from a vending machine their mission. Their vending-machine revolution has created a brighter, nicer machine that is stocked with all-healthy food options.
“It is just as possible to eat healthfully from a vending machine as it is to eat healthfully from home,” adds Backer. “You just need to make sure you are making your selection from a Fresh Healthy Vending machine.”
Their vending machines also offer a cashless payment option and plenty of opportunities for those considering franchise options.
About Fresh Healthy Vending
Based in San Diego, Fresh Healthy Vending is a company that started in 2010 and is revolutionizing vending machines by filling them with healthy, natural food options. Dubbed the “future of vending,” they are leading the way in healthy food vending. Their machines offer 100-percent juices, fresh vegetables, fruits, smoothies, and yogurts. The Fresh Healthy Vending machines are franchised and are being placed in schools, offices and other locations throughout the country. To learn more about Fresh Healthy Vending, visit the website at www.freshvending.com.
Your meal on their plate - WeFeedback harnesses social networks to feed hungry children
An innovative new social media engagement platform launched by the United Nations World Food Programme (WFP) is using the power of social media to raise the funds needed to feed tens of thousands of hungry children around the world.
“Individual giving is playing an increasingly important role in mobilising funds for the hungry, and WeFeedback is providing a portal into this brave new world of philanthropy,” said Nancy Roman, Director of WFP’s Communications, Public Policy and Private Partnership Division. "WeFeedback allows people to share food and activate their social networks, transforming something as simple as a cup of coffee or a sandwich into funds that can change the lives of hungry children forever.”
WeFeedback engages supporters through an online “Feedback Calculator” that helps them to work out how many children they could feed if they donated the cost of a favourite food item like sushi, ice-cream, or a hot dog. Through online social networks, followers of WeFeedback can track, in real-time, how many children their community is feeding and what popular food items are being donated in different parts of the world.
Since its roll-out, WeFeedback has discovered that participants from the United States are "feeding back” the most sushi, while the world leaders for feeding back pizza, are not Italians, but citizens of Montenegro. So far, one of the most popular “Feedback” items is birthday cake, but participants have also fed back glasses of wine, cappuccinos and Mexican burritos.
WFP has attracted some high-profile supporters of WeFeedback. The U.S. Grammy Award winning singer, Christina Aguilera, and WFP's newly announced Canadian National Ambassador Against Hunger, TV personality George Stroumboulopoulos, are currently the biggest individual contributors in North America, while the actress Drew Barrymore, and Brazilian footballer, Kaka – who fed back his favourite meal of rice and beans – are also using the Feedback calculator and have invited their fans to join their WeFeedback communities. All four of these stars are WFP Hunger Ambassadors.
WFP will be promoting WeFeedback, developed in collaboration with the Duffy Agency, as an ongoing fundraising initiative to support school meal programmes which provide children with a daily lunch or snack, or take home rations for their families. School meal programmes are a proven and effective way of delivering nutritious food that aids children’s development to their full intellectual and physical capacity, and helps them concentrate on their lessons – an investment in the next generation.
Just a few weeks into the launch, WeFeedback has already raised enough money to feed more than 100,000 children. “As WeFeedback continues to grow in popularity, we have the real opportunity to reach millions of children with the right food and nutrition they need to grow and develop their full physical and intellectual potential,” Roman added.
So far, WeFeedback has been rolled out in English, French, Spanish and Italian language versions. Among the private-sector partners that have already signed up to the WeFeedback campaign are Microsoft, Paypal, The Duffy Agency, and Foodspotting.
“Individual giving is playing an increasingly important role in mobilising funds for the hungry, and WeFeedback is providing a portal into this brave new world of philanthropy,” said Nancy Roman, Director of WFP’s Communications, Public Policy and Private Partnership Division. "WeFeedback allows people to share food and activate their social networks, transforming something as simple as a cup of coffee or a sandwich into funds that can change the lives of hungry children forever.”
WeFeedback engages supporters through an online “Feedback Calculator” that helps them to work out how many children they could feed if they donated the cost of a favourite food item like sushi, ice-cream, or a hot dog. Through online social networks, followers of WeFeedback can track, in real-time, how many children their community is feeding and what popular food items are being donated in different parts of the world.
Since its roll-out, WeFeedback has discovered that participants from the United States are "feeding back” the most sushi, while the world leaders for feeding back pizza, are not Italians, but citizens of Montenegro. So far, one of the most popular “Feedback” items is birthday cake, but participants have also fed back glasses of wine, cappuccinos and Mexican burritos.
WFP has attracted some high-profile supporters of WeFeedback. The U.S. Grammy Award winning singer, Christina Aguilera, and WFP's newly announced Canadian National Ambassador Against Hunger, TV personality George Stroumboulopoulos, are currently the biggest individual contributors in North America, while the actress Drew Barrymore, and Brazilian footballer, Kaka – who fed back his favourite meal of rice and beans – are also using the Feedback calculator and have invited their fans to join their WeFeedback communities. All four of these stars are WFP Hunger Ambassadors.
WFP will be promoting WeFeedback, developed in collaboration with the Duffy Agency, as an ongoing fundraising initiative to support school meal programmes which provide children with a daily lunch or snack, or take home rations for their families. School meal programmes are a proven and effective way of delivering nutritious food that aids children’s development to their full intellectual and physical capacity, and helps them concentrate on their lessons – an investment in the next generation.
Just a few weeks into the launch, WeFeedback has already raised enough money to feed more than 100,000 children. “As WeFeedback continues to grow in popularity, we have the real opportunity to reach millions of children with the right food and nutrition they need to grow and develop their full physical and intellectual potential,” Roman added.
So far, WeFeedback has been rolled out in English, French, Spanish and Italian language versions. Among the private-sector partners that have already signed up to the WeFeedback campaign are Microsoft, Paypal, The Duffy Agency, and Foodspotting.
Tuesday, April 19, 2011
Yagoot New Store Opening in Deerfield Towne Center - May 7, 2010
Yagööt Frozen Yogurt is proud to announce the opening of its newest retail store, 5843 Deerfield Blvd. in the Deerfield Towne Center in Mason, on Saturday May 7. The store will roll out the green carpet for its fans (or Yagrööpies, as they are more commonly known) with a VIP party from 5 p.m. until 6 p.m., followed by an opening to the public at 6 p.m.
The newest Yagööt Frozen Yogurt store will employ about 20 employees in its new 1,200 square-foot corner store. The store will be furnished with both indoor and outdoor seating, and plans to be open seven days a week, from 11 a.m. until 11 p.m., to serve its signature tingly-tart frozen treats.
Yagööt Frozen Yogurt currently operates four retail stores in the Cincinnati area and one store in Columbus, Ohio.
ABOUT YAGOOT:
Tart yogurt isn't exactly a new idea in Cincinnati. Busken Bakery, the creators of Yagööt, were whirling up their first serving of frozen yogurt in — believe it or not — 1977, but the dairy that made the tart treat went out of business. The recipe was put on the shelves until 2008 when the Buskens found the old formula, worked with a new dairy to tweak out the perfect balance of tingly tart and sweet in a frozen concoction that’s as refreshing and healthy as it was 30 years ago. Only this time, accompanied by a scintillating suite of specially selected toppings. And, of course, a slightly new attitude. For more information, visit www.yagootyogurt.com.
The newest Yagööt Frozen Yogurt store will employ about 20 employees in its new 1,200 square-foot corner store. The store will be furnished with both indoor and outdoor seating, and plans to be open seven days a week, from 11 a.m. until 11 p.m., to serve its signature tingly-tart frozen treats.
Yagööt Frozen Yogurt currently operates four retail stores in the Cincinnati area and one store in Columbus, Ohio.
ABOUT YAGOOT:
Tart yogurt isn't exactly a new idea in Cincinnati. Busken Bakery, the creators of Yagööt, were whirling up their first serving of frozen yogurt in — believe it or not — 1977, but the dairy that made the tart treat went out of business. The recipe was put on the shelves until 2008 when the Buskens found the old formula, worked with a new dairy to tweak out the perfect balance of tingly tart and sweet in a frozen concoction that’s as refreshing and healthy as it was 30 years ago. Only this time, accompanied by a scintillating suite of specially selected toppings. And, of course, a slightly new attitude. For more information, visit www.yagootyogurt.com.
Georgetown Cupcake Royal Wedding Dozen
Having a party to watch the Royal Wedding? What better way to watch than with Georgetown Cupcake’s Royal Wedding Dozen offered exclusively on the TLC website, TLCStore.com!
Even if you can’t watch the Royal Wedding in person, you can still add a touch of elegance (and deliciousness) to your evening! The Royal Wedding Dozen consists of 4 Red Velvet, 4 Vanilla Squared, and 4 Chocolate and Vanilla cupcakes decorated with royal blue fondant W & C initials, flowers, and Kate’s sapphire engagement ring. Make sure you check out below to see how owners and sisters of Georgetown Cupcake, Sophie LaMontagne and Katherine Kallinis, would cater the royal wedding if they had been given the chance!
“If we could cater the royal wedding, we would create a 10 foot high layered cupcake tower for the wedding reception - with a different flavor for each layer. We would keep the flavors traditional and classic - vanilla with buttercream, chocolate with buttercream, lemon, and English Toffee - but we would decorate each cupcake with ornate piping and fondant designs to make the tower look very regal. We would also do cupcakes in royal blue gift boxes as favors for each guest and decorate them with William and Kate's monogram!” –Sophie LaMontagne & Katherine Kallinis (Every Day with Rachael Ray, April 2011 Issue)
Even if you can’t watch the Royal Wedding in person, you can still add a touch of elegance (and deliciousness) to your evening! The Royal Wedding Dozen consists of 4 Red Velvet, 4 Vanilla Squared, and 4 Chocolate and Vanilla cupcakes decorated with royal blue fondant W & C initials, flowers, and Kate’s sapphire engagement ring. Make sure you check out below to see how owners and sisters of Georgetown Cupcake, Sophie LaMontagne and Katherine Kallinis, would cater the royal wedding if they had been given the chance!
“If we could cater the royal wedding, we would create a 10 foot high layered cupcake tower for the wedding reception - with a different flavor for each layer. We would keep the flavors traditional and classic - vanilla with buttercream, chocolate with buttercream, lemon, and English Toffee - but we would decorate each cupcake with ornate piping and fondant designs to make the tower look very regal. We would also do cupcakes in royal blue gift boxes as favors for each guest and decorate them with William and Kate's monogram!” –Sophie LaMontagne & Katherine Kallinis (Every Day with Rachael Ray, April 2011 Issue)
Monday, April 18, 2011
Kid Favorite Snack Just Got VEGGIE Packed!
On a mission to revolutionize the lunchbox, Revolution Foods has just introduced new snacks that I hope you’ll consider an appropriate fit for your readers.
This year, parents have a great solution for getting more veggies into their kid’s lunchbox. The kid-craveable lunchbox favorite, Mashups™, known for its squeezy fruit flavors, has just expanded into veggie and fruit combinations. Finally, there’s a kid-approved way to get more organic veggies into the daily snack routine.
Mashups Fruit & Veggie Smoothies are blends of 100% real fruit and veggie purees in a mess-free, easy to travel pouch that requires no spoon for eating. Kids simply twist of the cap, squeeze and eat! The organic vegetables, when blended with the natural sweet of the fruit ingredients, create a tasty way to experience veggies on-the-go without added sugar.
We think these snacks that “give back” could be a good fit for any upcoming kid nutrition stories or new-product roundups. Mashups™ Fruit & Veggie Smoothies are the perfect choice for any active kid all year round making them an appealing purchase for any parent. Available in three varieties like Carroty Chop, Blueberry Blitz and Beetbox Berry, each pouch contains only the good stuff and none of the junk! Rolling out on shelves this spring, a four- pack of pouches have an SRP of $4.99.
These certified-organic treats are also:
· GMO-free & Kosher-Certified
· Gluten-free
· HFCS-free and no added sugar
· Yummy off the shelf or chilled - no refrigeration required
· Great source of Vitamin A and C
· BPA-free packaging & child safe cap that can be Upcycled through Terracycle®
· 3% give back to healthy school lunches
This year, parents have a great solution for getting more veggies into their kid’s lunchbox. The kid-craveable lunchbox favorite, Mashups™, known for its squeezy fruit flavors, has just expanded into veggie and fruit combinations. Finally, there’s a kid-approved way to get more organic veggies into the daily snack routine.
Mashups Fruit & Veggie Smoothies are blends of 100% real fruit and veggie purees in a mess-free, easy to travel pouch that requires no spoon for eating. Kids simply twist of the cap, squeeze and eat! The organic vegetables, when blended with the natural sweet of the fruit ingredients, create a tasty way to experience veggies on-the-go without added sugar.
We think these snacks that “give back” could be a good fit for any upcoming kid nutrition stories or new-product roundups. Mashups™ Fruit & Veggie Smoothies are the perfect choice for any active kid all year round making them an appealing purchase for any parent. Available in three varieties like Carroty Chop, Blueberry Blitz and Beetbox Berry, each pouch contains only the good stuff and none of the junk! Rolling out on shelves this spring, a four- pack of pouches have an SRP of $4.99.
These certified-organic treats are also:
· GMO-free & Kosher-Certified
· Gluten-free
· HFCS-free and no added sugar
· Yummy off the shelf or chilled - no refrigeration required
· Great source of Vitamin A and C
· BPA-free packaging & child safe cap that can be Upcycled through Terracycle®
· 3% give back to healthy school lunches
Kañiwa: a Nutritious Grain from the Andes
With its clear health benefits and its sweet, nutty flavor, Kañiwa is a delicious & nutritious choice for any meal. The mild flavor of Kañiwa also makes it easy to use in both sweet and savory dishes. Try it in a ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD or in ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP or simply cook it up for breakfast with sliced fruit.
Much like its cousin Quinoa, Kañiwa, pronounced “ka-nyi-wa,” is a super grain. Both Kañiwa and Quinoa are members of the goosefoot family, and the tiny grain that we eat is actually the plant’s seed. Grown high in the Peruvian Andes, Kañiwa is prized for its ability to thrive in the harsh climate and for its nutritional content. Each Kañiwa grain is 1/3 the size of a quinoa grain, but with higher protein, fiber, and antioxidant density. Kañiwa also has significant levels of calcium, zinc, and iron.
Originally cultivated thousands of years ago in the Andes of South America, the miniscule size of each grain belies the amazing amount of vitamins and minerals packed in each bite. With 16% protein, Kañiwa has a higher protein content than any other grain. In addition to all of its extraordinary health benefits, Roland® Kañiwa has a nutty satisfying flavor.
Naturally gluten-free, Kañiwa is a tasty and healthy grain for a gluten-free diet. Kañiwa is also a complete protein, containing all nine essential amino acids in correct proportion, which makes it an excellent choice for a vegetarian diet, as well
ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD
1 cup Roland® Kañiwa, rinsed then toasted
2 cups Hot Water
1 cup Parsley, chopped
1/2 cup Green Onions, chopped
2 tablespoons Fresh Mint, chopped fine
2 garlic cloves, minced
1/2 cup Roland® Extra Virgin Olive Oil
1/3 cup Fresh Lemon Juice
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
Toast Kañiwa Seeds in a dry skillet, over medium heat, 2-3 minutes.
Place slightly cooled seeds in saucepan, add hot water and simmer over low heat for 15 minutes, or until water is absorbed. Stir frequently to prevent sticking. When done, the grain will pop and the outside germ will separate into a curlicue.
Remove from heat and let the Kañiwa stand, covered, for two-three minutes. Fluff with fork before serving.
To make dressing:combine garlic, lemon juice, olive oil, salt, pepper, green onions, parsley and mint. Add Roland Kañiwa and toss lightly.
Garnish with Fresh Lemon Zest and slivers of jicama.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP
Approximately 8 servings
2 tablespoons Roland® Olive Oil
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
1 leek, chopped in 1/4 “ rounds
6 cups Chicken Stock
1 cup Water
3/4 cup Roland® Kañiwa, rinsed and toasted
2 cups chicken, cooked and diced
1/4 cup Italian Parsley, chopped
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
In a large saucepan, heat 2 tablespoons Roland® Olive Oil over medium-high heat. Add chopped carrots, chopped celery, chopped leek and sauté 5 minutes until lightly browned.
Stir in 6 cups of chicken stock, 1 cup water and bring to a boil
Stir in 3/4 cup Toasted Roland® Kañiwa, chopped chicken, chopped parsley, salt and black pepper. Cover pan, reduce to low and simmer for 20-30 minutes. Adjust seasonings and serve.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
Much like its cousin Quinoa, Kañiwa, pronounced “ka-nyi-wa,” is a super grain. Both Kañiwa and Quinoa are members of the goosefoot family, and the tiny grain that we eat is actually the plant’s seed. Grown high in the Peruvian Andes, Kañiwa is prized for its ability to thrive in the harsh climate and for its nutritional content. Each Kañiwa grain is 1/3 the size of a quinoa grain, but with higher protein, fiber, and antioxidant density. Kañiwa also has significant levels of calcium, zinc, and iron.
Originally cultivated thousands of years ago in the Andes of South America, the miniscule size of each grain belies the amazing amount of vitamins and minerals packed in each bite. With 16% protein, Kañiwa has a higher protein content than any other grain. In addition to all of its extraordinary health benefits, Roland® Kañiwa has a nutty satisfying flavor.
Naturally gluten-free, Kañiwa is a tasty and healthy grain for a gluten-free diet. Kañiwa is also a complete protein, containing all nine essential amino acids in correct proportion, which makes it an excellent choice for a vegetarian diet, as well
ROLAND®KAÑIWA LEMON MINT TABOULI STYLE SALAD
1 cup Roland® Kañiwa, rinsed then toasted
2 cups Hot Water
1 cup Parsley, chopped
1/2 cup Green Onions, chopped
2 tablespoons Fresh Mint, chopped fine
2 garlic cloves, minced
1/2 cup Roland® Extra Virgin Olive Oil
1/3 cup Fresh Lemon Juice
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
Toast Kañiwa Seeds in a dry skillet, over medium heat, 2-3 minutes.
Place slightly cooled seeds in saucepan, add hot water and simmer over low heat for 15 minutes, or until water is absorbed. Stir frequently to prevent sticking. When done, the grain will pop and the outside germ will separate into a curlicue.
Remove from heat and let the Kañiwa stand, covered, for two-three minutes. Fluff with fork before serving.
To make dressing:combine garlic, lemon juice, olive oil, salt, pepper, green onions, parsley and mint. Add Roland Kañiwa and toss lightly.
Garnish with Fresh Lemon Zest and slivers of jicama.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
ROLAND®KAÑIWA AND CHICKEN VEGETABLE SOUP
Approximately 8 servings
2 tablespoons Roland® Olive Oil
1 cup carrots, sliced diagonally
1 cup celery, sliced diagonally
1 leek, chopped in 1/4 “ rounds
6 cups Chicken Stock
1 cup Water
3/4 cup Roland® Kañiwa, rinsed and toasted
2 cups chicken, cooked and diced
1/4 cup Italian Parsley, chopped
1/2 teaspoon Roland® Sea Salt
1/2 teaspoon Fresh Ground Black Pepper
In a large saucepan, heat 2 tablespoons Roland® Olive Oil over medium-high heat. Add chopped carrots, chopped celery, chopped leek and sauté 5 minutes until lightly browned.
Stir in 6 cups of chicken stock, 1 cup water and bring to a boil
Stir in 3/4 cup Toasted Roland® Kañiwa, chopped chicken, chopped parsley, salt and black pepper. Cover pan, reduce to low and simmer for 20-30 minutes. Adjust seasonings and serve.
Recipe by Jerilyn Cheney Brusseau, Culinary Design and Counsel © American Roland Food Corp. 2011
Cincinnati Chef to Participate in National Event Celebrating Women,Wine and Whiskey
An all-star team of female chefs from the South and Midwest will join The Brown Hotel executive chef Laurent Géroli for the second annual "A Salute to Women, Wine and Whiskey" event on Friday, June 17. The five-course dinner is $125 per person (inclusive of tax and gratuity) and a portion of the proceeds from ticket sales will be matched by Sullivan University to create a scholarship for a female student attending the school's National Center for Hospitality Studies (NCHS). For more information or to make reservations, please call Maralee Beyer at (502) 736-2996.
The unforgettable evening of cocktails, wine and cuisine will be prepared by:
Chef Julie Francis
Chef Kathy Cary
Chef Meg Galus
Chef Ouita Michel
Chef Regina Mehallick
Susie Selby
Victoria MacRae-Samuels
Judy Schad
Nectar
Lilly's
The Sofitel Hotel
Holly Hill Inn
R Bistro
Selby Winery
Maker's Mark
Capriole Farms
Cincinnati, Ohio
Louisville, Ky
Chicago, Ill
Midway, Ky
Indianapolis, Ind
Sonoma, Calif
Bardstown, Ky
Greenville, Ind
The evening will begin at 6:30 p.m. with a cocktail reception featuring a special bourbon cocktail inspired by Victoria MacRae-Samuels, vice president of operations for Maker's Mark, and wines from Susie Selby of Selby Winery in Sonoma County, Calif. Wine expert David DuBou of Vintner Select will also be available throughout the evening to discuss the wine pairings. Guests will enjoy hors d'oeuvres prepared by Sullivan University students, chef faculty member Katie Payne and Juleps Catering as well as Capriole Farms cheese provided by award-winning farmstead cheesemaker Judy Schad.
Guests also have the option of booking a deluxe room at The Brown Hotel for the special rate of $109 plus tax. Club floor upgrades are available at an additional charge of $30.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 87 years. It is home to the AAA Four-Diamond English Grill and the casual venue J. Graham's Café, where guests can try the legendary sandwich called "The Hot Brown." The Brown Hotel holds a AAA Four-Diamond rating and is also a member of Preferred Hotels and Resorts and Historic Hotels of America. For more information on this luxury hotel, visit www.brownhotel.com or call (502) 583-1234.
Sullivan University's National Center for Hospitality Studies prepares students for careers in the hospitality field by offering six associate of science degrees, a bachelor of science degree and a master of business administration degree. Students can earn an associate of science degree in culinary arts; baking and pastry arts; beverage management; professional catering; hotel and restaurant management; and event management and tourism; and a bachelor of science or master of business administration degreewith a hospitality management option. The University also offers professional baker, personal/private chef and tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
The unforgettable evening of cocktails, wine and cuisine will be prepared by:
Chef Julie Francis
Chef Kathy Cary
Chef Meg Galus
Chef Ouita Michel
Chef Regina Mehallick
Susie Selby
Victoria MacRae-Samuels
Judy Schad
Nectar
Lilly's
The Sofitel Hotel
Holly Hill Inn
R Bistro
Selby Winery
Maker's Mark
Capriole Farms
Cincinnati, Ohio
Louisville, Ky
Chicago, Ill
Midway, Ky
Indianapolis, Ind
Sonoma, Calif
Bardstown, Ky
Greenville, Ind
The evening will begin at 6:30 p.m. with a cocktail reception featuring a special bourbon cocktail inspired by Victoria MacRae-Samuels, vice president of operations for Maker's Mark, and wines from Susie Selby of Selby Winery in Sonoma County, Calif. Wine expert David DuBou of Vintner Select will also be available throughout the evening to discuss the wine pairings. Guests will enjoy hors d'oeuvres prepared by Sullivan University students, chef faculty member Katie Payne and Juleps Catering as well as Capriole Farms cheese provided by award-winning farmstead cheesemaker Judy Schad.
Guests also have the option of booking a deluxe room at The Brown Hotel for the special rate of $109 plus tax. Club floor upgrades are available at an additional charge of $30.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for 87 years. It is home to the AAA Four-Diamond English Grill and the casual venue J. Graham's Café, where guests can try the legendary sandwich called "The Hot Brown." The Brown Hotel holds a AAA Four-Diamond rating and is also a member of Preferred Hotels and Resorts and Historic Hotels of America. For more information on this luxury hotel, visit www.brownhotel.com or call (502) 583-1234.
Sullivan University's National Center for Hospitality Studies prepares students for careers in the hospitality field by offering six associate of science degrees, a bachelor of science degree and a master of business administration degree. Students can earn an associate of science degree in culinary arts; baking and pastry arts; beverage management; professional catering; hotel and restaurant management; and event management and tourism; and a bachelor of science or master of business administration degreewith a hospitality management option. The University also offers professional baker, personal/private chef and tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.
National Park Service Director Announces Healthy Foods Strategy
On April 7, National Park Service (NPS) Director Jon Jarvis announced a major new service-wide Healthy Foods Strategy, to provide healthy food options to all national park visitors.
Jarvis made the announcement as part of the Healthy Parks Healthy People US conference, a two-day forum in the Golden Gate National Recreation Area co-hosted by NPS, the Institute at the Golden Gate and the Golden Gate National Parks Conservancy. Attended by more than 100 leaders in health care, the environment, nonprofits, government and business, participants discussed how the NPS can most effectively help drive health and wellness initiatives in America’s local, state, and national parks, and how parks can promote healthy lifestyle changes.
“The food we eat plays a critical role in our health, and providing healthy food choices is one way the NPS is working to promote healthy lifestyles,” Jarvis said. “The Healthy Foods Strategy will help ensure that our 281 million annual visitors have access to healthy, sustainable, and high-quality food at reasonable prices, while reducing our overall impact on the environment.
“This initiative furthers one of our goals of Healthy Parks Healthy People US, to educate visitors on food and potentially influence the choices they make after they leave the parks,� Jarvis added.
The first step in the NPS Healthy Foods Strategy is a partnership with the Center for Disease Control Epidemiological Service to conduct a baseline survey of the nutritional value of the food served in America’s national parks. In looking at the availability and cost of healthy foods in various regions of the country, NPS aims to make informed decisions regarding healthy foods in its concession operations and build healthy food requirements into concession contract requirements.
The NPS has already started evaluating the health and sustainability of the food served in parks. The new healthy and sustainable food program piloted at Muir Woods in the Golden Gate National Recreation Area is one of the first examples of how park concessions can effectively support healthy food choices. Food for the Parks, a new report featuring case studies from the National Park System, has been developed by the Golden Gate National Parks Conservancy’s Institute at the Golden Gate and is available for download at www.instituteatgoldengate.org/foodfortheparks.
Modeled on the international Healthy Parks Healthy Peoplemovement that started in Australia, Healthy Parks Healthy People US complements President Obama’s America’s Great Outdoors initiative, a multi-agency effort that has sparked a national conversation on how to conserve open spaces and reconnect Americans to nature. In addition to its Healthy Foods Strategy, the NPS has expanded First Lady Michelle Obama’s Let’s Move program to include Let’s Move Outside Junior Ranger, and is also forging links with other relevant parks-inspired health programs, including Children & Nature, Park Prescriptions, Food for the Parks, No Child Left Inside, and others.
“America’s Great Outdoors promotes greater access to nature as a catalyst to better human and community health,” Jarvis said. Across the country, parks of all sizes are engaging in dialogues and developing programs with the healthcare community, and private sector partners including Kaiser Permanente, UnitedHealth Group and Sutter Health, have stepped forward in support of NPS goals.
For more information on Healthy Parks Healthy People US, please visit www.nps.gov/public_health/hp/hphp.htm or www.instituteatgoldengate.org.
Jarvis made the announcement as part of the Healthy Parks Healthy People US conference, a two-day forum in the Golden Gate National Recreation Area co-hosted by NPS, the Institute at the Golden Gate and the Golden Gate National Parks Conservancy. Attended by more than 100 leaders in health care, the environment, nonprofits, government and business, participants discussed how the NPS can most effectively help drive health and wellness initiatives in America’s local, state, and national parks, and how parks can promote healthy lifestyle changes.
“The food we eat plays a critical role in our health, and providing healthy food choices is one way the NPS is working to promote healthy lifestyles,” Jarvis said. “The Healthy Foods Strategy will help ensure that our 281 million annual visitors have access to healthy, sustainable, and high-quality food at reasonable prices, while reducing our overall impact on the environment.
“This initiative furthers one of our goals of Healthy Parks Healthy People US, to educate visitors on food and potentially influence the choices they make after they leave the parks,� Jarvis added.
The first step in the NPS Healthy Foods Strategy is a partnership with the Center for Disease Control Epidemiological Service to conduct a baseline survey of the nutritional value of the food served in America’s national parks. In looking at the availability and cost of healthy foods in various regions of the country, NPS aims to make informed decisions regarding healthy foods in its concession operations and build healthy food requirements into concession contract requirements.
The NPS has already started evaluating the health and sustainability of the food served in parks. The new healthy and sustainable food program piloted at Muir Woods in the Golden Gate National Recreation Area is one of the first examples of how park concessions can effectively support healthy food choices. Food for the Parks, a new report featuring case studies from the National Park System, has been developed by the Golden Gate National Parks Conservancy’s Institute at the Golden Gate and is available for download at www.instituteatgoldengate.org/foodfortheparks.
Modeled on the international Healthy Parks Healthy Peoplemovement that started in Australia, Healthy Parks Healthy People US complements President Obama’s America’s Great Outdoors initiative, a multi-agency effort that has sparked a national conversation on how to conserve open spaces and reconnect Americans to nature. In addition to its Healthy Foods Strategy, the NPS has expanded First Lady Michelle Obama’s Let’s Move program to include Let’s Move Outside Junior Ranger, and is also forging links with other relevant parks-inspired health programs, including Children & Nature, Park Prescriptions, Food for the Parks, No Child Left Inside, and others.
“America’s Great Outdoors promotes greater access to nature as a catalyst to better human and community health,” Jarvis said. Across the country, parks of all sizes are engaging in dialogues and developing programs with the healthcare community, and private sector partners including Kaiser Permanente, UnitedHealth Group and Sutter Health, have stepped forward in support of NPS goals.
For more information on Healthy Parks Healthy People US, please visit www.nps.gov/public_health/hp/hphp.htm or www.instituteatgoldengate.org.
Woodford Reserve Bourbon Unveils World’s Most Luxurious Mint Julep Cup
Woodford Reserve bourbon is taking the traditional Kentucky Derby® cocktail, the mint julep, to a new level by unveiling the world’s most exclusive mint julep cup. The Woodford Reserve $1,000 Mint Julep Cup Experience will feature the most exotic ingredients in the world and a collection of 103 sterling silver mint julep cups designed by Tiffany & Co. exclusively for Woodford Reserve. Proceeds from the cup sales will benefit The Heart of a Horse Foundation.
“Woodford Reserve is proud to partner with Tiffany & Co. to bring horse racing fans the most well-crafted mint julep cup ever to be sold,” said Laura Petry, Woodford Reserve brand manager. “Woodford Reserve has been associated with the thoroughbred community since the brand’s beginning and through the sale of these cups, we look forward to assisting The Heart of a Horse Foundation in their horse rescue mission.”
In addition to the 103 traditional cups, there will also be three (3) “Prestige” cups available for auction. These sterling silver cups feature a design around the base in 24 karat gold vermeil originally used by Tiffany & Co. on a horse racing cup created in 1876. Bidding on these extremely rare cups will start at $2,000 each.
“Tiffany & Co. represents the highest standards of quality and craftsmanship in silversmithing today and we are thrilled to continue that heritage with the creation of these sterling silver mint julep cups,” said Susanne Halmi, group director of Tiffany & Co. “It is an honor to partner with Woodford Reserve for a second year while also supporting the Heart of a Horse Foundation.”
Owners of the Woodford Reserve $1,000 Mint Julep Cup will enjoy a mint julep featuring a unique set of ingredients from around the globe: ice made of rainwater captured on the pristine island of Tasmania, Australia; rare Chocolate mint grown in San Diego, California; bourbon smoked sugar from Louisville, KY which combined raw Demerara sugar smoked in used Woodford Reserve barrels; and a small batch of the Master Distiller’s personal selection of Woodford Reserve super-premium bourbon. The 103 traditional cups and three Prestige cups will be presented on Kentucky Derby Day at Churchill Downs® in The Woodford Reserve $1,000 Mint Julep Cup Experience located near the clubhouse escalator inside Gate 10.
“We are honored to have The Heart of a Horse Foundation chosen as the beneficiary of this year’s Woodford Reserve $1,000 Mint Julep Cup sales,” said April Horowitz, Heart of a Horse Foundation President. “This program is an opportunity to promote our rescue mission and to raise awareness about horse welfare to millions of people both in America and abroad.”
Fans are encouraged to follow Woodford Reserve online from exciting Derby events and activities via Twitter at @woodfordreserve. Visit www.twitter.com/woodfordreserve for all the details.
2011 marks the sixth year of the $1,000 Mint Julep Experience program with over $300,000 raised for worthy equine and humanitarian causes over the past five years.
How to Purchase a Cup
Starting April 11, 2011 at noon, (EDT) consumers age 21 years and older can log on to www.woodfordreservemintjulep.com to purchase one of the 103 traditional cups or to bid on one of the three Prestige cups. Presented on one day, at one place only, all cups purchased must be picked up by the buyer or the buyer’s proxy on May 7, 2011, Kentucky Derby Day at historic Churchill Downs.
Traditional Cups
103 Traditional Cups will be sold online for $1,000 on a first come, first buy basis. (There have been 103 Kentucky Derby winners born in the state of Kentucky.) The cups are individually numbered and feature the Woodford Reserve logo along with a unique horse racing design. The handmade sterling silver cups have been designed by Tiffany & Co. and come with a sterling silver sipping straw. Each cup will be presented in a unique Tiffany & Co. Blue Box and will be set in a Woodford Reserve casing made from the same wood as Woodford Reserve barrels. The cups will be on sale from April 11-May 5 at www.woodfordreservemintjulep.com for $1,000. Any unsold cups will be available for purchase at Churchill Downs on Kentucky Derby Day.
Prestige Cups
In addition to the 103 traditional cups, there will also be three (3) “Prestige” cups available for auction. These sterling silver cups feature a design around the base in 24 karat gold vermeil originally used by Tiffany & Co. on a horse racing cup created in 1876. The cups will be up for auction from April 11-May 5 at www.woodfordreservemintjulep.com with bidding on these extremely rare cups starting at $2,000 each.
The Mint Julep Cup’s Exotic Ingredients
The $1,000 Mint Julep will be made with the most exotic ingredients in the world
Ice made of rainwater captured on the pristine island of Tasmania, Australia, where the air is scientifically proven to be the purest in the world. The air travels over Antarctica and 10,000 miles of ocean reaching the western part of Tasmania called “The Edge of the World” where it is collected without ever touching the ground.
Rare Chocolate mint grown in San Diego, California. This unique mint adds a tantalizing touch of spring freshness to the classic Mint Julep.
Bourbon Smoked Sugar from Bourbon Barrel Foods in Louisville, KY represents the union of flavors that result when Woodford Reserve barrels are combined with raw Demerara sugar. The bourbon-soaked barrel staves are utilized during the smoking process to impart a sweet, caramel flavor and the essence of smoked oak.
A small batch of the Master Distiller’s personal selection of Woodford Reserve super-premium bourbon, selected specifically for the $1,000 Mint Julep.
“Woodford Reserve is proud to partner with Tiffany & Co. to bring horse racing fans the most well-crafted mint julep cup ever to be sold,” said Laura Petry, Woodford Reserve brand manager. “Woodford Reserve has been associated with the thoroughbred community since the brand’s beginning and through the sale of these cups, we look forward to assisting The Heart of a Horse Foundation in their horse rescue mission.”
In addition to the 103 traditional cups, there will also be three (3) “Prestige” cups available for auction. These sterling silver cups feature a design around the base in 24 karat gold vermeil originally used by Tiffany & Co. on a horse racing cup created in 1876. Bidding on these extremely rare cups will start at $2,000 each.
“Tiffany & Co. represents the highest standards of quality and craftsmanship in silversmithing today and we are thrilled to continue that heritage with the creation of these sterling silver mint julep cups,” said Susanne Halmi, group director of Tiffany & Co. “It is an honor to partner with Woodford Reserve for a second year while also supporting the Heart of a Horse Foundation.”
Owners of the Woodford Reserve $1,000 Mint Julep Cup will enjoy a mint julep featuring a unique set of ingredients from around the globe: ice made of rainwater captured on the pristine island of Tasmania, Australia; rare Chocolate mint grown in San Diego, California; bourbon smoked sugar from Louisville, KY which combined raw Demerara sugar smoked in used Woodford Reserve barrels; and a small batch of the Master Distiller’s personal selection of Woodford Reserve super-premium bourbon. The 103 traditional cups and three Prestige cups will be presented on Kentucky Derby Day at Churchill Downs® in The Woodford Reserve $1,000 Mint Julep Cup Experience located near the clubhouse escalator inside Gate 10.
“We are honored to have The Heart of a Horse Foundation chosen as the beneficiary of this year’s Woodford Reserve $1,000 Mint Julep Cup sales,” said April Horowitz, Heart of a Horse Foundation President. “This program is an opportunity to promote our rescue mission and to raise awareness about horse welfare to millions of people both in America and abroad.”
Fans are encouraged to follow Woodford Reserve online from exciting Derby events and activities via Twitter at @woodfordreserve. Visit www.twitter.com/woodfordreserve for all the details.
2011 marks the sixth year of the $1,000 Mint Julep Experience program with over $300,000 raised for worthy equine and humanitarian causes over the past five years.
How to Purchase a Cup
Starting April 11, 2011 at noon, (EDT) consumers age 21 years and older can log on to www.woodfordreservemintjulep.com to purchase one of the 103 traditional cups or to bid on one of the three Prestige cups. Presented on one day, at one place only, all cups purchased must be picked up by the buyer or the buyer’s proxy on May 7, 2011, Kentucky Derby Day at historic Churchill Downs.
Traditional Cups
103 Traditional Cups will be sold online for $1,000 on a first come, first buy basis. (There have been 103 Kentucky Derby winners born in the state of Kentucky.) The cups are individually numbered and feature the Woodford Reserve logo along with a unique horse racing design. The handmade sterling silver cups have been designed by Tiffany & Co. and come with a sterling silver sipping straw. Each cup will be presented in a unique Tiffany & Co. Blue Box and will be set in a Woodford Reserve casing made from the same wood as Woodford Reserve barrels. The cups will be on sale from April 11-May 5 at www.woodfordreservemintjulep.com for $1,000. Any unsold cups will be available for purchase at Churchill Downs on Kentucky Derby Day.
Prestige Cups
In addition to the 103 traditional cups, there will also be three (3) “Prestige” cups available for auction. These sterling silver cups feature a design around the base in 24 karat gold vermeil originally used by Tiffany & Co. on a horse racing cup created in 1876. The cups will be up for auction from April 11-May 5 at www.woodfordreservemintjulep.com with bidding on these extremely rare cups starting at $2,000 each.
The Mint Julep Cup’s Exotic Ingredients
The $1,000 Mint Julep will be made with the most exotic ingredients in the world
Ice made of rainwater captured on the pristine island of Tasmania, Australia, where the air is scientifically proven to be the purest in the world. The air travels over Antarctica and 10,000 miles of ocean reaching the western part of Tasmania called “The Edge of the World” where it is collected without ever touching the ground.
Rare Chocolate mint grown in San Diego, California. This unique mint adds a tantalizing touch of spring freshness to the classic Mint Julep.
Bourbon Smoked Sugar from Bourbon Barrel Foods in Louisville, KY represents the union of flavors that result when Woodford Reserve barrels are combined with raw Demerara sugar. The bourbon-soaked barrel staves are utilized during the smoking process to impart a sweet, caramel flavor and the essence of smoked oak.
A small batch of the Master Distiller’s personal selection of Woodford Reserve super-premium bourbon, selected specifically for the $1,000 Mint Julep.
Agriculture: The Unlikely Earth Day Hero
Rising temperatures, erratic weather, population growth, and scarce water resources - along with growing civil unrest and skyrocketing food prices - are putting unprecedented stress on people and the planet. For over 40 years, Earth Day has served as a call to action, mobilizing individuals and organizations around the world to address these challenges. This year, Worldwatch Institute's Nourishing the Planet project (www.NourishingthePlanet.org) highlights agriculture - often blamed as a driver of environmental problems - as an emerging solution.
Agriculture is a source of food and income for the world's poor and a primary engine for economic growth. It also offers untapped potential for mitigating climate change and protecting biodiversity, and for lifting millions of people out of poverty.
Nourishing the Planet, a two-year evaluation of innovations in agriculture, offers 15 sustainable solutions that are working on the ground to alleviate global hunger while also protecting soil, water, and other vital natural resources. "Agriculture encompasses such a large chunk of the planet that creating healthy economies, mitigating climate change, and improving livelihoods will require a longstanding commitment to the world's farmers," says Danielle Nierenberg, Nourishing the Planet co-project director.
Past attempts to combat hunger have tended to focus narrowly on a few types of crops, rely heavily on chemical fertilizers, and ignore women farmers. "There's been relatively little focus on low-cost ways to boost soil fertility and make better use of scarce water, and on solutions that exist beyond the farm and all along the food chain," says Worldwatch President Christopher Flavin. From urban farming projects that are feeding our growing cities to rotational farming practices that store carbon in the soils and help mitigate climate change, small-scale and low-input innovations can go a long way in protecting the environment - not only on Earth Day, but every day.
This Earth Day, Nourishing the Planet offers 15 solutions to guide farmers, scientists, politicians, agribusinesses and aid agencies as they commit to promoting a healthier environment and a more food-secure future.
1. Guaranteeing the Right to Food. Guaranteeing the human right to adequate food - now and for future generations - requires that policymakers incorporate this right into food security laws and programs at the regional, national, and international level. Governments have a role in providing the public goods to support sustainable agriculture, including extension services, farmer-to-farmer transmission of knowledge, storage facilities, and infrastructure that links farmers to consumers.
2. Harnessing the Nutritional and Economic Potential of Vegetables. Micronutrient deficiencies, including lack of vitamin A, iodine, and iron, affect 1 billion people worldwide. Promoting indigenous vegetables that are rich in micronutrients could help reduce malnutrition. Locally adapted vegetable varieties are hardier and more dependable than staple crops, making them ideal for smallholder farmers. Research organizations like AVRDC/The World Vegetable Center are developing improved vegetable varieties, such as amaranth and African eggplant, and cultivating an appreciation for traditional foods among consumers.
3. Reducing Food Waste. Experts continue to emphasize increasing global food production, yet our money could be better spent on reducing food waste and post-harvest losses. Already, a number of low-input and regionally appropriate storage and preservation techniques are working to combat food waste around the world. In Pakistan, farmers cut their harvest losses by 70 percent by switching from jute bags and containers constructed with mud to more durable metal containers. And in West Africa, farmers have saved around 100,000 mangos by using solar dryers to dry the fruit after harvest.
4. Feeding Cities. The U.N. estimates that 70 percent of the world's people will live in cities by 2050, putting stress on available food. Urban agriculture projects are helping to improve food security, raise incomes, empower women, and improve urban environments. In sub-Saharan Africa, the Educational Concerns for Hunger Organization (ECHO) has helped city farmers build food gardens, using old tires to create crop beds. And community supported agriculture (CSA) programs in Cape Town, South Africa, are helping to raise incomes and provide produce for school meals.
5. Getting More Crop per Drop. Many small farmers lack access to a reliable source of water, and water supplies are drying up as extraction exceeds sustainable levels. Only 4 percent of sub-Saharan Africa's cultivated land is equipped for irrigation, and a majority of households depend on rainfall to water their crops, which climate scientists predict will decline in coming decades. Efficient water management in agriculture can boost crop productivity for these farmers. By practicing conservation tillage, weeding regularly, and constructing vegetative barriers and earthen dams, farmers can harness rainfall more effectively.
6. Using Farmers' Knowledge in Research and Development. Agricultural research and development processes typically exclude smallholder farmers and their wealth of knowledge, leading to less-efficient agricultural technologies that go unused Research efforts that involve smallholder farmers alongside agricultural scientists can help meet specific local needs, strengthen farmers' leadership abilities, and improve how research and education systems operate. In southern Ethiopia's Amaro district, a community-led body carried out an evaluation of key problems and promising solutions using democratic decision-making to determine what type of research should be funded.
7. Improving Soil Fertility. Africa's declining soil fertility may lead to an imminent famine; already, it is causing harvest productivity to decline 15-25 percent, and farmers expect harvests to drop by half in the next five years. Green manure/cover crops, including living trees, bushes, and vines, help restore soil quality and are an inexpensive and feasible solution to this problem. In the drought-prone Sahel region, the Dogon people of Mali are using an innovative, three-tiered system and are now harvesting three times the yield achieved in other parts of the Sahel.
8. Safeguarding Local Food Biodiversity. Over the past few decades, traditional African agriculture based on local diversity has given way to monoculture crops destined for export. Less-healthy imports are replacing traditional, nutritionally rich foods, devastating local economies and diets. Awareness-raising initiatives and efforts to improve the quality of production and marketing are adding value to and encouraging diversification and consumption of local products. In Ethiopia's Wukro and Wenchi villages, honey producers are training with Italian and Ethiopian beekeepers to process and sell their honey more efficiently, promote appreciation for local food, and compete with imported products.
9. Coping with Climate Change and Building Resilience. Global climate change, including higher temperatures and increased periods of drought, will negatively impact agriculture by reducing soil fertility and decreasing crop yields. Although agriculture is a major contributor to climate change, accounting for about one-third of global emissions, agricultural practices, such as agroforestry and the re-generation of natural resources, can help mitigate climate change. In Niger, farmers have planted nearly 5 million hectares of trees that conserve water, prevent soil erosion, and sequester carbon, making their farms more productive and drought-resistant without damaging the environment
10. Harnessing the Knowledge and Skills of Women Farmers. According to the U.N. Food and Agriculture Organization, women represent 43 percent of the agricultural labor force, but due to limited access to inputs, land, and services, they produce less per unit of land than their male counterparts. Improving women's access to agricultural extension services, credit programs, and information technology can help empower women, while reducing global hunger and poverty. In Uganda, extension programs are introducing women farmers to coolbot technology, which uses solar energy and an inverter to reduce temperatures and prolong the shelf life of vegetables.
11. Investing in Africa's Land: Crisis and Opportunity. As pressure to increase food production rises, wealthy countries in the Middle East and Asia are acquiring cheap land in Africa to increase their food productivity. This has led to the exploitation of small-scale African farmers, compromising their food security. Agricultural investment models that create collaborations between African farmers and the foreign investing countries can be part of the solution In Ethiopia's Rift Valley, farmers grow green beans for the Dutch market during the European winter months, but cultivate corn and other crops for local consumption during the remaining months.
12. Charting a New Path to Eliminating Hunger. Nearly 1 billion people around the world are hungry, 239 million of whom live in sub-Saharan Africa. To alleviate hunger, we must shift our attention beyond the handful of crops that have absorbed most of agriculture's attention and focus on ways to improve farmers' access to inputs and make better use of the food already produced. Innovations - such as the human-powered pump that can increase access to irrigation and low-cost plastic bags that help preserve grains - offer models that can be scaled-up and replicated beyond Africa.
13. Moving Ecoagriculture into the Mainstream. Agricultural practices that emphasize increased production have contributed to the degradation of land, soil, and local ecosystems, and ultimately hurt the livelihoods of the farmers who depend on these natural resources. Agroecological methods, including organic farming practices, can help farmers protect natural resources and provide a sustainable alternative to costly industrial inputs. These include rotational grazing for livestock in Zimbabwe's savanna region and tea plantations in Kenya, where farmers use intercropping to improve soil quality and boost yields.
14. Improving Food Production from Livestock. In the coming decades, small livestock farmers in the developing world will face unprecedented challenges: demand for animal-source foods, such as milk and meat, is increasing, while animal diseases in tropical countries will continue to rise, hindering trade and putting people at risk. Innovations in livestock feed, disease control, and climate change adaptation - as well as improved yields and efficiency - are improving farmers' incomes and making animal-source food production more sustainable. In India, farmers are improving the quality of their feed by using grass, sorghum, stover, and brans to produce more milk from fewer animals.
15. Going Beyond Production. Although scarcity and famine dominate the discussion of food security in sub-Saharan Africa, many countries are unequipped to deal with the crop surpluses that lead to low commodity prices and food waste. Helping farmers better organize their means of production - from ordering inputs to selling their crops to a customer - can help them become more resilient to fluctuations in global food prices and better serve local communities that need food. In Uganda, the organization TechnoServe has helped to improve market conditions for banana farmers by forming business groups through which they can buy inputs, receive technical advice, and sell their crops collectively.
Researchers with Nourishing the Planet traveled to 25 countries across sub-Saharan Africa, where they met with over 250 farmers' groups, scientists, NGOs, and government agencies. Their stories of hope and success serve as models for large-scale efforts beyond Africa. The project's recently-released State of the World 2011: Innovations that Nourish the Planet report draws from over 60 of the world's leading agricultural experts and provides a roadmap for the funding and donor communities. "One of our main goals is to ensure that the increasing amount of agricultural funding goes to projects that are effective and long-lasting, and help build up local agricultural resources," says Brian Halweil, Nourishing the Planet co-project director.
Agriculture is a source of food and income for the world's poor and a primary engine for economic growth. It also offers untapped potential for mitigating climate change and protecting biodiversity, and for lifting millions of people out of poverty.
Nourishing the Planet, a two-year evaluation of innovations in agriculture, offers 15 sustainable solutions that are working on the ground to alleviate global hunger while also protecting soil, water, and other vital natural resources. "Agriculture encompasses such a large chunk of the planet that creating healthy economies, mitigating climate change, and improving livelihoods will require a longstanding commitment to the world's farmers," says Danielle Nierenberg, Nourishing the Planet co-project director.
Past attempts to combat hunger have tended to focus narrowly on a few types of crops, rely heavily on chemical fertilizers, and ignore women farmers. "There's been relatively little focus on low-cost ways to boost soil fertility and make better use of scarce water, and on solutions that exist beyond the farm and all along the food chain," says Worldwatch President Christopher Flavin. From urban farming projects that are feeding our growing cities to rotational farming practices that store carbon in the soils and help mitigate climate change, small-scale and low-input innovations can go a long way in protecting the environment - not only on Earth Day, but every day.
This Earth Day, Nourishing the Planet offers 15 solutions to guide farmers, scientists, politicians, agribusinesses and aid agencies as they commit to promoting a healthier environment and a more food-secure future.
1. Guaranteeing the Right to Food. Guaranteeing the human right to adequate food - now and for future generations - requires that policymakers incorporate this right into food security laws and programs at the regional, national, and international level. Governments have a role in providing the public goods to support sustainable agriculture, including extension services, farmer-to-farmer transmission of knowledge, storage facilities, and infrastructure that links farmers to consumers.
2. Harnessing the Nutritional and Economic Potential of Vegetables. Micronutrient deficiencies, including lack of vitamin A, iodine, and iron, affect 1 billion people worldwide. Promoting indigenous vegetables that are rich in micronutrients could help reduce malnutrition. Locally adapted vegetable varieties are hardier and more dependable than staple crops, making them ideal for smallholder farmers. Research organizations like AVRDC/The World Vegetable Center are developing improved vegetable varieties, such as amaranth and African eggplant, and cultivating an appreciation for traditional foods among consumers.
3. Reducing Food Waste. Experts continue to emphasize increasing global food production, yet our money could be better spent on reducing food waste and post-harvest losses. Already, a number of low-input and regionally appropriate storage and preservation techniques are working to combat food waste around the world. In Pakistan, farmers cut their harvest losses by 70 percent by switching from jute bags and containers constructed with mud to more durable metal containers. And in West Africa, farmers have saved around 100,000 mangos by using solar dryers to dry the fruit after harvest.
4. Feeding Cities. The U.N. estimates that 70 percent of the world's people will live in cities by 2050, putting stress on available food. Urban agriculture projects are helping to improve food security, raise incomes, empower women, and improve urban environments. In sub-Saharan Africa, the Educational Concerns for Hunger Organization (ECHO) has helped city farmers build food gardens, using old tires to create crop beds. And community supported agriculture (CSA) programs in Cape Town, South Africa, are helping to raise incomes and provide produce for school meals.
5. Getting More Crop per Drop. Many small farmers lack access to a reliable source of water, and water supplies are drying up as extraction exceeds sustainable levels. Only 4 percent of sub-Saharan Africa's cultivated land is equipped for irrigation, and a majority of households depend on rainfall to water their crops, which climate scientists predict will decline in coming decades. Efficient water management in agriculture can boost crop productivity for these farmers. By practicing conservation tillage, weeding regularly, and constructing vegetative barriers and earthen dams, farmers can harness rainfall more effectively.
6. Using Farmers' Knowledge in Research and Development. Agricultural research and development processes typically exclude smallholder farmers and their wealth of knowledge, leading to less-efficient agricultural technologies that go unused Research efforts that involve smallholder farmers alongside agricultural scientists can help meet specific local needs, strengthen farmers' leadership abilities, and improve how research and education systems operate. In southern Ethiopia's Amaro district, a community-led body carried out an evaluation of key problems and promising solutions using democratic decision-making to determine what type of research should be funded.
7. Improving Soil Fertility. Africa's declining soil fertility may lead to an imminent famine; already, it is causing harvest productivity to decline 15-25 percent, and farmers expect harvests to drop by half in the next five years. Green manure/cover crops, including living trees, bushes, and vines, help restore soil quality and are an inexpensive and feasible solution to this problem. In the drought-prone Sahel region, the Dogon people of Mali are using an innovative, three-tiered system and are now harvesting three times the yield achieved in other parts of the Sahel.
8. Safeguarding Local Food Biodiversity. Over the past few decades, traditional African agriculture based on local diversity has given way to monoculture crops destined for export. Less-healthy imports are replacing traditional, nutritionally rich foods, devastating local economies and diets. Awareness-raising initiatives and efforts to improve the quality of production and marketing are adding value to and encouraging diversification and consumption of local products. In Ethiopia's Wukro and Wenchi villages, honey producers are training with Italian and Ethiopian beekeepers to process and sell their honey more efficiently, promote appreciation for local food, and compete with imported products.
9. Coping with Climate Change and Building Resilience. Global climate change, including higher temperatures and increased periods of drought, will negatively impact agriculture by reducing soil fertility and decreasing crop yields. Although agriculture is a major contributor to climate change, accounting for about one-third of global emissions, agricultural practices, such as agroforestry and the re-generation of natural resources, can help mitigate climate change. In Niger, farmers have planted nearly 5 million hectares of trees that conserve water, prevent soil erosion, and sequester carbon, making their farms more productive and drought-resistant without damaging the environment
10. Harnessing the Knowledge and Skills of Women Farmers. According to the U.N. Food and Agriculture Organization, women represent 43 percent of the agricultural labor force, but due to limited access to inputs, land, and services, they produce less per unit of land than their male counterparts. Improving women's access to agricultural extension services, credit programs, and information technology can help empower women, while reducing global hunger and poverty. In Uganda, extension programs are introducing women farmers to coolbot technology, which uses solar energy and an inverter to reduce temperatures and prolong the shelf life of vegetables.
11. Investing in Africa's Land: Crisis and Opportunity. As pressure to increase food production rises, wealthy countries in the Middle East and Asia are acquiring cheap land in Africa to increase their food productivity. This has led to the exploitation of small-scale African farmers, compromising their food security. Agricultural investment models that create collaborations between African farmers and the foreign investing countries can be part of the solution In Ethiopia's Rift Valley, farmers grow green beans for the Dutch market during the European winter months, but cultivate corn and other crops for local consumption during the remaining months.
12. Charting a New Path to Eliminating Hunger. Nearly 1 billion people around the world are hungry, 239 million of whom live in sub-Saharan Africa. To alleviate hunger, we must shift our attention beyond the handful of crops that have absorbed most of agriculture's attention and focus on ways to improve farmers' access to inputs and make better use of the food already produced. Innovations - such as the human-powered pump that can increase access to irrigation and low-cost plastic bags that help preserve grains - offer models that can be scaled-up and replicated beyond Africa.
13. Moving Ecoagriculture into the Mainstream. Agricultural practices that emphasize increased production have contributed to the degradation of land, soil, and local ecosystems, and ultimately hurt the livelihoods of the farmers who depend on these natural resources. Agroecological methods, including organic farming practices, can help farmers protect natural resources and provide a sustainable alternative to costly industrial inputs. These include rotational grazing for livestock in Zimbabwe's savanna region and tea plantations in Kenya, where farmers use intercropping to improve soil quality and boost yields.
14. Improving Food Production from Livestock. In the coming decades, small livestock farmers in the developing world will face unprecedented challenges: demand for animal-source foods, such as milk and meat, is increasing, while animal diseases in tropical countries will continue to rise, hindering trade and putting people at risk. Innovations in livestock feed, disease control, and climate change adaptation - as well as improved yields and efficiency - are improving farmers' incomes and making animal-source food production more sustainable. In India, farmers are improving the quality of their feed by using grass, sorghum, stover, and brans to produce more milk from fewer animals.
15. Going Beyond Production. Although scarcity and famine dominate the discussion of food security in sub-Saharan Africa, many countries are unequipped to deal with the crop surpluses that lead to low commodity prices and food waste. Helping farmers better organize their means of production - from ordering inputs to selling their crops to a customer - can help them become more resilient to fluctuations in global food prices and better serve local communities that need food. In Uganda, the organization TechnoServe has helped to improve market conditions for banana farmers by forming business groups through which they can buy inputs, receive technical advice, and sell their crops collectively.
Researchers with Nourishing the Planet traveled to 25 countries across sub-Saharan Africa, where they met with over 250 farmers' groups, scientists, NGOs, and government agencies. Their stories of hope and success serve as models for large-scale efforts beyond Africa. The project's recently-released State of the World 2011: Innovations that Nourish the Planet report draws from over 60 of the world's leading agricultural experts and provides a roadmap for the funding and donor communities. "One of our main goals is to ensure that the increasing amount of agricultural funding goes to projects that are effective and long-lasting, and help build up local agricultural resources," says Brian Halweil, Nourishing the Planet co-project director.
Brewers Association Announces Top 50 List
The Brewers Association, the not-for-profit trade group that tabulates production statistics for U.S. breweries, released its annual lists reporting the top 50 brewing companies in the country, based on 2010 beer sales volume. The two lists are the Top 50 Craft Brewing Companies, comprising small and independent craft brewers,¹ and the Top 50 Overall Brewing Companies. Thirty-six of the top 50 brewing companies are small and independent craft brewing companies.
"At more than 1,700, the number of breweries in the U.S. is higher than any time since the late 1800s," said Paul Gatza, director of the Brewers Association. "Beer lovers' appreciation for American craft brewers and their craft beers continue to grow."
Top 50 Craft Brewing Companies
(Based on 2010 beer sales volume)
Rank Brewing Company City State
1 Boston Beer Co. Boston MA
2 Sierra Nevada Brewing Co. Chico CA
3 New Belgium Brewing Co. Fort Collins CO
4 Spoetzl Brewery* Shiner TX
5 Deschutes Brewery Bend OR
6 Independent Brewers United (IBU)* Burlington VT
7 Matt Brewing Co. Utica NY
8 Bell's Brewery, Inc. Galesburg MI
9 Harpoon Brewery Boston MA
10 Boulevard Brewing Co. Kansas City MO
11 Dogfish Head Craft Brewery Milton DE
12 Alaskan Brewing and Bottling Co. Juneau AK
13 Long Trail Brewing Co. Bridgewater Corners VT
14 Stone Brewing Co. Escondido CA
15 Abita Brewing Co. Abita Springs LA
16 Brooklyn Brewery Brooklyn NY
17 Lagunitas Brewing Co. Petaluma CA
18 Full Sail Brewing Co. Hood River OR
19 Shipyard Brewing Co. Portland ME
20 Summit Brewing Co. St. Paul MN
21 New Glarus Brewing Co. New Glarus WI
22 Great Lakes Brewing Co. Cleveland OH
23 Anchor Brewing Co. San Francisco CA
24 Kona Brewery LLC* Kailua-Kona HI
25 Rogue Ales Newport OR
26 Firestone Walker Brewing Co. Paso Robles CA
27 Sweetwater Brewing Co. Atlanta GA
28 Flying Dog Brewery Frederick MD
29 Victory Brewing Co. Downingtown PA
30 Gordon Biersch Brewing Co. San Jose CA
31 BJ's Chicago Pizza & Brewery, Inc. Huntington Beach CA
32 Stevens Point Brewery Co. Stevens Point WI
33 Odell Brewing Co. Fort Collins CO
34 BridgePort Brewing Co.* Portland OR
35 Rock Bottom Brewery Restaurants Louisville CO
36 Oskar Blues Brewery Longmont CO
37 Blue Point Brewing Co. Patchogue NY
38 Lost Coast Brewery and Cafe Eureka CA
39 Big Sky Brewing Co. Missoula MT
40 North Coast Brewing Co. Inc. Fort Bragg CA
41 Mac and Jack's Brewery Redmond WA
42 The Saint Louis Brewery, Inc. Maplewood MO
43 Bear Republic Brewing Co. Cloverdale CA
44 Karl Strauss Brewing Co. San Diego CA
45 Breckenridge Brewery Denver CO
46 Utah Brewers Cooperative Salt Lake City UT
47 Gordon Biersch Brewery Restaurants Chattanooga TN
48 Saint Arnold Brewing Co. Houston TX
49 Real Ale Brewing Co. Blanco TX
50 Ninkasi Brewing Co. Eugene OR
*Top 50 Craft Brewing Companies notes: Spoetzl is part of Gambrinus Company; IBU January-August only prior to sale to North American Breweries (NAB); Kona January-September only prior to sale to Craft Brewers Alliance (CBA); BridgePort is part of Gambrinus Company.
Top 50 Brewing Companies
(Based on 2010 beer sales volume)
Rank Brewing Company City State
1 Anheuser-Busch Inc. St. Louis MO
2 MillerCoors Brewing Co. Chicago IL
3 Pabst Woodbridge IL
4 D. G. Yuengling and Son Inc. Pottsville PA
5 Boston Beer Co. Boston MA
6 Sierra Nevada Brewing Co. Chico CA
7 New Belgium Brewing Co. Fort Collins CO
8 North American Breweries* Rochester NY
9 Craft Brewers Alliance, Inc.* Portland OR
10 Spoetzl Brewery* Shiner TX
11 Deschutes Brewery Bend OR
12 Independent Brewers United (IBU)* Burlington VT
13 Matt Brewing Co. Utica NY
14 Minhas Craft Brewery Monroe WI
15 Bell's Brewery, Inc. Galesburg MI
16 Harpoon Brewery Boston MA
17 Boulevard Brewing Co. Kansas City MO
18 Goose Island Beer Co. Chicago IL
19 Dogfish Head Craft Brewery Milton DE
20 Alaskan Brewing and Bottling Co. Juneau AK
21 Long Trail Brewing Co. Bridgewater Corners VT
22 August Schell Brewing Co. New Ulm MN
23 Stone Brewing Co. Escondido CA
24 Abita Brewing Co. Abita Springs LA
25 Brooklyn Brewery Brooklyn NY
26 Lagunitas Brewing Co. Petaluma CA
27 Full Sail Brewing Co. Hood River OR
28 Shipyard Brewing Co. Portland ME
29 Summit Brewing Co. St Paul MN
30 New Glarus Brewing Co. New Glarus WI
31 Great Lakes Brewing Co. Cleveland OH
32 Anchor Brewing Co. San Francisco CA
33 Iron City Brewing Co. Pittsburgh PA
34 Kona Brewery LLC* Kailua-Kona HI
35 Rogue Ales Newport OR
36 Firestone Walker Brewing Co. Paso Robles CA
37 Winery Exchange Inc. / World Brews Novato CA
38 Sweetwater Brewing Co. Atlanta GA
39 Mendocino Brewing Co. Ukiah CA
40 Flying Dog Brewery Frederick MD
41 Victory Brewing Co. Downingtown PA
42 Gordon Biersch Brewing Co. San Jose CA
43 BJ's Chicago Pizza & Brewery, Inc. Huntington Beach CA
44 Stevens Point Brewery Co. Stevens Point WI
45 Odell Brewing Co. Fort Collins CO
46 BridgePort Brewing Co.* Portland OR
47 Cold Spring Brewing Co. Cold Spring MN
48 Rock Bottom Brewery Louisville CO
49 Oskar Blues Brewery Longmont CO
50 Straub Brewery Saint Marys PA
*Top 50 Brewing Companies notes: NAB includes IBU August-December; CBA includes Kona October-December; Spoetzl is part of Gambrinus Company; and IBU is January-August only (sale to NAB); Kona is January-September only (sale to CBA); BridgePort is part of Gambrinus Company. Flavored malt beverages are not considered beer for the Top 50 rankings.
The Association's full 2010 industry analysis, which shows regional trends and sales by individual breweries, will be published in the May/June issue of The New Brewer, available May 18.
"At more than 1,700, the number of breweries in the U.S. is higher than any time since the late 1800s," said Paul Gatza, director of the Brewers Association. "Beer lovers' appreciation for American craft brewers and their craft beers continue to grow."
Top 50 Craft Brewing Companies
(Based on 2010 beer sales volume)
Rank Brewing Company City State
1 Boston Beer Co. Boston MA
2 Sierra Nevada Brewing Co. Chico CA
3 New Belgium Brewing Co. Fort Collins CO
4 Spoetzl Brewery* Shiner TX
5 Deschutes Brewery Bend OR
6 Independent Brewers United (IBU)* Burlington VT
7 Matt Brewing Co. Utica NY
8 Bell's Brewery, Inc. Galesburg MI
9 Harpoon Brewery Boston MA
10 Boulevard Brewing Co. Kansas City MO
11 Dogfish Head Craft Brewery Milton DE
12 Alaskan Brewing and Bottling Co. Juneau AK
13 Long Trail Brewing Co. Bridgewater Corners VT
14 Stone Brewing Co. Escondido CA
15 Abita Brewing Co. Abita Springs LA
16 Brooklyn Brewery Brooklyn NY
17 Lagunitas Brewing Co. Petaluma CA
18 Full Sail Brewing Co. Hood River OR
19 Shipyard Brewing Co. Portland ME
20 Summit Brewing Co. St. Paul MN
21 New Glarus Brewing Co. New Glarus WI
22 Great Lakes Brewing Co. Cleveland OH
23 Anchor Brewing Co. San Francisco CA
24 Kona Brewery LLC* Kailua-Kona HI
25 Rogue Ales Newport OR
26 Firestone Walker Brewing Co. Paso Robles CA
27 Sweetwater Brewing Co. Atlanta GA
28 Flying Dog Brewery Frederick MD
29 Victory Brewing Co. Downingtown PA
30 Gordon Biersch Brewing Co. San Jose CA
31 BJ's Chicago Pizza & Brewery, Inc. Huntington Beach CA
32 Stevens Point Brewery Co. Stevens Point WI
33 Odell Brewing Co. Fort Collins CO
34 BridgePort Brewing Co.* Portland OR
35 Rock Bottom Brewery Restaurants Louisville CO
36 Oskar Blues Brewery Longmont CO
37 Blue Point Brewing Co. Patchogue NY
38 Lost Coast Brewery and Cafe Eureka CA
39 Big Sky Brewing Co. Missoula MT
40 North Coast Brewing Co. Inc. Fort Bragg CA
41 Mac and Jack's Brewery Redmond WA
42 The Saint Louis Brewery, Inc. Maplewood MO
43 Bear Republic Brewing Co. Cloverdale CA
44 Karl Strauss Brewing Co. San Diego CA
45 Breckenridge Brewery Denver CO
46 Utah Brewers Cooperative Salt Lake City UT
47 Gordon Biersch Brewery Restaurants Chattanooga TN
48 Saint Arnold Brewing Co. Houston TX
49 Real Ale Brewing Co. Blanco TX
50 Ninkasi Brewing Co. Eugene OR
*Top 50 Craft Brewing Companies notes: Spoetzl is part of Gambrinus Company; IBU January-August only prior to sale to North American Breweries (NAB); Kona January-September only prior to sale to Craft Brewers Alliance (CBA); BridgePort is part of Gambrinus Company.
Top 50 Brewing Companies
(Based on 2010 beer sales volume)
Rank Brewing Company City State
1 Anheuser-Busch Inc. St. Louis MO
2 MillerCoors Brewing Co. Chicago IL
3 Pabst Woodbridge IL
4 D. G. Yuengling and Son Inc. Pottsville PA
5 Boston Beer Co. Boston MA
6 Sierra Nevada Brewing Co. Chico CA
7 New Belgium Brewing Co. Fort Collins CO
8 North American Breweries* Rochester NY
9 Craft Brewers Alliance, Inc.* Portland OR
10 Spoetzl Brewery* Shiner TX
11 Deschutes Brewery Bend OR
12 Independent Brewers United (IBU)* Burlington VT
13 Matt Brewing Co. Utica NY
14 Minhas Craft Brewery Monroe WI
15 Bell's Brewery, Inc. Galesburg MI
16 Harpoon Brewery Boston MA
17 Boulevard Brewing Co. Kansas City MO
18 Goose Island Beer Co. Chicago IL
19 Dogfish Head Craft Brewery Milton DE
20 Alaskan Brewing and Bottling Co. Juneau AK
21 Long Trail Brewing Co. Bridgewater Corners VT
22 August Schell Brewing Co. New Ulm MN
23 Stone Brewing Co. Escondido CA
24 Abita Brewing Co. Abita Springs LA
25 Brooklyn Brewery Brooklyn NY
26 Lagunitas Brewing Co. Petaluma CA
27 Full Sail Brewing Co. Hood River OR
28 Shipyard Brewing Co. Portland ME
29 Summit Brewing Co. St Paul MN
30 New Glarus Brewing Co. New Glarus WI
31 Great Lakes Brewing Co. Cleveland OH
32 Anchor Brewing Co. San Francisco CA
33 Iron City Brewing Co. Pittsburgh PA
34 Kona Brewery LLC* Kailua-Kona HI
35 Rogue Ales Newport OR
36 Firestone Walker Brewing Co. Paso Robles CA
37 Winery Exchange Inc. / World Brews Novato CA
38 Sweetwater Brewing Co. Atlanta GA
39 Mendocino Brewing Co. Ukiah CA
40 Flying Dog Brewery Frederick MD
41 Victory Brewing Co. Downingtown PA
42 Gordon Biersch Brewing Co. San Jose CA
43 BJ's Chicago Pizza & Brewery, Inc. Huntington Beach CA
44 Stevens Point Brewery Co. Stevens Point WI
45 Odell Brewing Co. Fort Collins CO
46 BridgePort Brewing Co.* Portland OR
47 Cold Spring Brewing Co. Cold Spring MN
48 Rock Bottom Brewery Louisville CO
49 Oskar Blues Brewery Longmont CO
50 Straub Brewery Saint Marys PA
*Top 50 Brewing Companies notes: NAB includes IBU August-December; CBA includes Kona October-December; Spoetzl is part of Gambrinus Company; and IBU is January-August only (sale to NAB); Kona is January-September only (sale to CBA); BridgePort is part of Gambrinus Company. Flavored malt beverages are not considered beer for the Top 50 rankings.
The Association's full 2010 industry analysis, which shows regional trends and sales by individual breweries, will be published in the May/June issue of The New Brewer, available May 18.
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