Gordon Ramsay's "Fat Cow" Opens In L.A.

Award-winning Chef Gordon Ramsay brings his unique style and culinary flair to nationally-acclaimed Los Angeles retail destination, The Grove, on Oct. 1 with the opening of his newest restaurant, The Fat Cow.

The Fat Cow is the realization of Ramsay’s vision for a friendly neighborhood gathering place. Embodying the spirit of a roadhouse eatery – the type you might stumble upon on old Route 66 – the ambience of The Fat Cow is warm and rustic, with a deconstructed, industrial aesthetic. Conceptualized by Ramsay and designed by AK Design Network, the restaurant features communal-style dining tables, uniquely-designed light canopies, and creatively juxtaposed reclaimed wood, unpolished metal and vintage hardware. With just over 200 seats both indoors and out, the welcoming feel of The Fat Cow is enhanced by leather tufted booths, vintage flea market items and one-of-a-kind lighting sconces that set the visual tone for the restaurant.

The menu takes a classic-yet-modern approach, offering guests delicious, home-inspired comfort fare using seasonal ingredients and fresh produce from the adjacent Farmer’s Market and local farms and purveyors. Dishes include Lobster Mac & Cheese, the short rib-and-Kobe beef Fat Cow Burger, Pepper Crusted Wood Roasted Long Rib with minted fingerling potatoes, specialty sandwiches, a wood-burning oven for pizzas featuring a variety of locally produced meats and cheeses; with highlights that include the Vodka, Tomato, Mozzarella Pizza and Spicy Sausage, Burrata, Fennel Pizza. Additionally, the extensive selection of salads will take advantage of the farm fresh ingredients sought and bought daily, and includes the standout Skinny Cow Chopped Salad made with Tuscan kale, cabbage, carrots, radish and pumpkin seeds and the Tuna Nicoise Salad featuring blue lake beans, fingerling potatoes and seasoned Ahi Tuna. The menu is complimented with an abundance of distinctive sides and starters including the Meatballs in tomato sauce with Parmesan cheese and the Fat Cow Chicken Sticks with spicy dipping sauces. Additionally, the children’s menu features a Fat Cow Grilled Cheese made with a blend of three cheeses, Fish & Chips and a Roasted Chicken Leg with market vegetables.

Serving up the nostalgia of the old-time ice-cream counter which scooped the best ice cream with a smile on a hot summer day, the one-of-a-kind Moo Bar at the restaurant's entrance initially will furnish the restaurant’s dessert menu with a retro sensibility: soft-serve ice-cream and ice-cream sandwiches made with fresh house-baked cookies, hand-crafted artisan frozen yogurt, made-to-order milkshakes such as the Cookie Milk, and a pastry counter of sweet and savory desserts. In the coming weeks, it will expand to include grab-and-go selections.

The Fat Cow features a full bar highlighting its use of fresh ingredients and juices to create distinctive cocktails such as the English Garden and the Hell’s Kitchen Antioxidant, as well as a great selection of draft and craft beers from local California breweries.

“The concept for The Fat Cow came from my desire to have a neighborhood restaurant that you could go to all the time to just relax and enjoy a terrific meal,” explains Ramsay.

Added Rick J. Caruso, Founder and CEO of Caruso Affiliated: “The opening of The Fat Cow is another addition to The Grove’s 10 Year Anniversary celebrations – unique events, best-in-class retail openings, and unparalleled restaurant introductions, all aimed at further providing guests with the best experience possible.”

The Fat Cow will open for lunch and dinner service daily from 11 a.m. to 11 p.m., and until 1 a.m. on Fridays and Saturday so evening theatergoers can also enjoy a late dinner.

For more information, please visit on Facebook at: www.facebookcom/FatCowLA and on Twitter at: www.twitter.com/FatCowLA . The Fat Cow is located at The Grove in Los Angeles at 189 The Grove Drive, Los Angeles, CA 90036.� For reservations, please call: (323) 965-1020.

Halloween Cocktails from Disaronno

SMASHING PUMPKIN
1 ounce aged rum/ whiskey/ cognac
1 ounce DISARONNO
1 heaping bar spoon of pumpkin pie mix
½ ounce heavy cream
1 whole egg

Place all ingredients into a mixing glass. Dry shake (shake without ice so as to 'whip' the ingredients together). Then shake again with ice. Strain into a rocks glass without any ice. Top with freshly grated cinnamon.

A BLOODY GOOD TIME
1 ½ ounces Cazadores Anejo
1 ounce DISARONNO
1ounce fresh blood orange juice
2 ginger dials (muddled)
½ ounce lemon juice
¼ ounce simple syrup
soda

In mixing glass muddle ginger dials with lemon juice. Add simple syrup; blood orange juice, DISARONNO, and Cazadores Anejo tequila. Shake and strain into a highball over fresh ice. Top with soda, fold & stir into cocktail. Garnish with lemon wedge.

New raw vegan cookbook GORILLA FOOD by Aaron Ash offers delicious, creative, and healthful recipes

Aaron Ash is a charismatic chef whose organic raw vegan restaurant Gorilla Food has taken Vancouver by storm for its inventive and delicious dishes, all prepared without the use of animal products or a stove. Wildly popular for both the healthfulness and vibrant flavours of his food, Aaron's Ash's Gorilla Food is a favourite dine-out destination for local foodies, culinary tourists and visiting celebrities including Katie Holmes, Woody Harrelson and Andre 3000.

Gorilla Food the book is both an innovative cooking manual and a raw vegan bible; recipes include a raw lasagna made with zucchini noodles, kale, and a cheez (a cheese substitute) made from walnuts, and a raw soup made from seasonal greens, tomatoes, and avocado. There are also wraps, ryce bowls, salads, raw pizzas, and delicious fruit pies, and chocolate desserts that will dazzle diners with their complex flavours and no-bake preparation. Whether you're a longtime raw vegan or a vegan-curious omnivore you will swoon for Aaron Ash's delicious, creative, and incredibly nutritious recipes.

With over 200 delicious raw and vegan recipes, Gorilla Food will make you go ape for living life to the rawest!

AARON ASH: is a raw vegan guru, as owner and chef of Vancouver's renowned Gorilla Food. He is the former personal chef to Mike-D of the Beastie Boys when he lived in Los Angeles. Gorilla Food strives to promote the idea that a sustainable, healthy culture depends on humankind living as lightly as possible. Two new Gorilla Food locations are set to open in the Greater Vancouver area in 2013.

Available in (late) Fall 2012
$24.95 CAD/USD | 248pp
Trade paper | Full color

Global Grain Production at Record HighDespite Extreme Climatic Events

Global grain production is expected to reach a record high of 2.4 billion tons in 2012, an increase of 1 percent from 2011 levels, according to new research conducted by the Worldwatch Institute's Nourishing the Planet project (www.worldwatch.org) for the Institute's Vital Signs Online service.According to the United Nations Food and Agriculture Organization (FAO), the production of grain for animal feed is growing the fastest----a 2.1 percent increase from 2011. Grain for direct human consumption grew 1.1 percent from 2011, write report authors Danielle Nierenberg and Katie Spoden.

In 2011, the amount of grain used for food totaled 571 million tons, with India consuming 89 million tons, China 87 million tons, and the United States 28 million tons, according to the International Grains Council. The world relies heavily on wheat, maize (corn), and rice for daily sustenance: of the 50,000 edible plants in the world, these three grains account for two-thirds of global food energy intake. Grains provide the majority of calories in diets worldwide, ranging from a 23 percent share in the United States to 60 percent in Asia and 62 percent in North Africa.

Maize production in the United States----the largest producer----was expected to reach a record 345 million tons in 2012; however, drought in the Great Plains has altered this estimate severely. Maize yields for the 2012-13 growing season are now expected to decrease 13 percent from 2011 production, for a total production of 274.3 million tons.

The reliance on grain crops for food security is threatened by more-extreme climatic events, especially droughts and floods. According to the United Nations International Strategy for Disaster Risk Reduction, the World Food Programme, and Oxfam International, some 375 million people will be affected by climate change-related disasters by 2015. By 2050, the FAO notes, 10-20 percent more people will be subject to hunger based on the changing climate's effects on agriculture, and 24 million more children are expected to be malnourished----21 percent more than if there were no climate change.

"The relationship between food security, grain production, and climate change is especially important in 2012," said Nierenberg, a Worldwatch senior researcher and Nourishing the Planet project director. "The recent drought affecting the United States and the rest of the world show the need to reduce price volatility, move away from fossil fuel-based agriculture, and recognize the importance of women farmers to increase resilience to climate change."

The drought taking place in the Midwest and Great Plains of the United States is considered the country's worst in 50 years, coming close to matching the late-1930s Dust Bowl. The drought is expected to cost many billions of dollars and could top the list as one of the most expensive weather-related disasters in U.S. history. The global market will be most affected by this drought, as so much of the developing world relies on U.S. corn and soybean production. Food prices have already begun to increase due to lower yields, and price fluctuations will inevitably affect food security around the globe.

Further highlights from the report:
• The FAO expects global maize production to increase 4.1 percent from 2011, reaching an estimated 916 million tons in 2012.
• Global rice production achieved an all-time high of 480 million tons in 2011, a 2.6 percent increase from 2010.
• World wheat production is projected to drop to 675.1 million tons in 2012, down 3.6 percent from 2011, with the largest declines in feed and biofuel utilization.
• Since 1961, grain production has increased 269 percent and grain yield has increased 157 percent, while the grain harvest area has increased only 25 percent. This is due largely to the Green Revolution and the introduction of high-yielding grain varieties.

New Research Shows Fish Protein Could Be Future of Fat-Reduction in Fried Foods

The possibility of fried seafood with significantly reduced fat may not be that far-fetched. Thanks to donations from the Seafood Industry Research Fund (SIRF), researchers at Oregon State University have been working on a project that drastically reduces the fat content in fried seafood using fish protein found in surimi.

Surimi, refined fish proteins that can be made from a variety of species, is popularly used for fried dish (fried surimi seafood) in Asian countries with a very low fat content (approximately 2 percent), which initially peaked Dr. Jae Park’s interest into further researching its fat blocking properties.

“After doing some initial tests with typical fried US products like chicken nuggets and French fries, we saw that the fried surimi product was consistently low in fat,” said Dr. Jae Park, professor at OSU’s Department of Food Science and Technology and OSU Seafood Research and Education Center (Astoria, OR). “We thought if it’s the fish protein that is minimizing the fat uptake, how can we use that on other fried seafood to get the same results?”

After two years of research, Park and his team have developed a fat blocker solution from surimi protein that has successfully reduced the fat content of fried shrimp.

“Typically when you fry chicken nuggets or fish, you get a fat content of about 16 percent and 10 percent respectively,” explained researcher Angee Hunt. “When we fried the breaded shrimp by coating it with our fat blocker solution, the treated shrimp had 15 to 20 percent less fat compared to untreated shrimp.

The scientists believe that the fish protein creates a protective layer around the food to reduce the fat uptake and retain the moisture, without altering the taste or texture of the product.

“This fat blocker solution could potentially have a huge impact on the whole food industry,” Park said. “At a time when Americans need to eat more seafood and choose healthier fried seafood options, this could be an easier way for them to improve their diets while still allowing people to eat some of their favorites.”

The work is ongoing and in order to continue the research, Dr. Park and his team are currently in search of more funding to achieve their goal of fat reduction by 50 percent or more.

The Seafood Industry Research Fund is a philanthropic, research organization dedicated to supporting scientific, market and economic research that benefits the seafood community. It works in conjunction with the National Fisheries Institute, the leading trade association for the fish and seafood. For more information on SIRF, visit www.sirfonline.org.

National Coffee Day Is September 29

Coffee language can be so confusing. Vocabulary lessons in school didn’t include words like macchiato, latte, or frappe—so most of us are at a disadvantage when attempting to order a coffee treat just because we don’t know what all those terms mean.

In honor of National Coffee Day on September 29th, Eight O’Clock Coffee, America’s Original Gourmet Coffee, is demystifying coffee jargon—and explaining how to make a great-tasting specialty coffee drink at home, no fancy machines needed. Behold, your guide to creating a café coffee experience right in your own kitchen, courtesy of Eight O’Clock Coffee!

Latte- Traditionally, this is made using espresso and foamed milk. The milk to coffee ratio is 3:1. Make It At Home!
Use a strong coffee, like Eight O’Clock Coffee’s Dark Italian Roast, and brew regularly. Pour some milk into a saucepan and place over medium heat. Whisk milk as it heats to make it frothy. Pour some of the coffee into a mug, add some hot liquid milk and spoon the foamed milk on top.

Café Mocha- This is simply a latte with some type of chocolate flavor added in. Make It At Home!
Prepare using the latte instructions. Before adding the coffee and milk, pour 2/3 cup of hot chocolate mix into the bottom of the mug, add coffee and milk and stir until the mix has dissolved.

Café au Lait- Similar to a latte, but usually uses strong brewed coffee instead of espresso and has a 1:1 ratio of coffee to milk. Make It At Home!
Brew Eight O’Clock Coffee’s Dark Italian Roast, steam the milk and add equal parts milk (add this first) and coffee to your mug.

Cappuccino- Usually made with equal parts espresso, steamed milk and frothed milk. Make It At Home!
Follow the same instructions as the latte, but pour equal parts coffee and steamed milk into the mug and top with frothed milk. It’s great with cinnamon or chocolate sprinkled on.

Macchiato- A traditional macchiato is a shot of espresso with a bit of milk foam. We usually think of the caramel macchiato, which is very popular at coffee shops in the US. Make It At Home!
Make a tasty caramel macchiato using Eight O’Clock Coffee Dark Italian Roast. Heat milk in a saucepan and whisk until frothy, add a few pumps of vanilla syrup to your cup of coffee, top with milk froth and drizzle with caramel syrup.

Frappe- A frappe is a cold blended coffee drink with chilled coffee, sugar, milk or cream and ice blended together. Make It At Home!
All you need is 6-8 ounces of cold coffee (we like Eight O’Clock Coffee Original Blend), 2 Tbsp milk, 3/4 cup crushed or cubed ice and sugar to taste. Combine ingredients in a blender. You can also add 2 Tbsp of your favorite syrup—caramel, chocolate, vanilla—some people even add ice cream to make it thicker. The possibilities are endless, so get creative!

Pumpkin Coffee- Virtually every coffee shop has some kind of limited-time-only pumpkin coffee, a delicious fall flavor. Make It At Home!
Brew your own pumpkin coffee this fall or any other time of year you feel a craving coming on. Use 2 tsp of pumpkin spice for every 3 Tbsp of Eight O’Clock Coffee Original Blend. Combine the pumpkin spice with the coffee grounds and brew. Sweeten to your desire.

Espresso: A concentrated coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. Make It At Home!
Espresso machines are typically very expensive, but you can come close to the real deal with your regular coffee pot. Choose a dark roast, like Eight O’Clock Coffee’s Dark Italian Roast, and grind the beans as finely as possible. Double the coffee filter, and pack down the coffee grounds into the filter (use 1 tbsp for every 1/4 cup of espresso). It’s a great option that replicates the strong, bold flavor espresso and cappuccino aficionados love.

Sparkling Holiday Cocktails From VOGA Italia Wine

This holiday season, sip pretty with VOGA Italia wine.

VOGA’s delicious and eye-catching wines give your guests something to talk about. Forget the usual table décor; VOGA adds the perfect touch of elegance to any dinner table or bar area. Replacing the same-old bottles of wine, VOGA Italia tastes as good as it looks. Plus, with VOGA’s newest addition to the family, Baby VOGA Sparkling (a mini sized 187 mL VOGA Sparkling), being a host has never been easier. Sans glass, these Sparkling minis make a fun individual treat for both guest and host alike!

VOGA Italia’s collection retails from $5.99 to $15.99 and includes:

Pinot Grigio
Merlot
Moscato
Sparkling
Baby Sparking (NEW!)

Here are some recipes for festive holiday cocktails made with VOGA Sparkling. Enjoy!

VOGA’ s Sparkling Peppermint Swirl
2 ½ oz VOGA Sparkling
1.5 oz Vanilla vodka
1 oz crème de menthe liquor
Splash of Grenadine

In a shaker, combine ice, vodka and crème de menthe and grenadine. Stir gently and strain into a chilled martini glass rimmed with crushed candy canes. Top with VOGA Sparkling and garnish with a candy cane.

VOGA’s Sparkling Berry-Tini
2 ½ oz VOGA Sparkling
1.5 oz Raspberry vodka
1 oz Cranberry juice
Splash of Lime juice

In a shaker, combine ice, vodka, cranberry juice and lime juice. Stir gently and strain into a chilled martini glass. Top with VOGA Sparkling and garnish with fresh berries.

MINTA, the Magically Refreshing Mint Flavored Soda, Launches Nationwide

Flavor innovations in carbonated beverages have been few and far between. MINTA® a new “magically refreshing™” mint-flavored soda, will soon be available to consumers this fall. The 100 percent naturally sweetened and flavored beverage provides consumers with a crisp, bubbly taste that highlights its unique mint flavor. MINTA will be sold in convenience and grocery stores across the United States, beginning in Los Angeles, San Francisco, Las Vegas, Chicago, New York and Miami.

“It’s all in the name,” said MINTA Founder Jenia Kokotuha. “MINTA provides a refreshing quality and a taste that creates a new soda category in-and-of itself. We’re excited to share MINTA with consumers in the U.S.”

Based on the famous European drink of mixing sparkling water and mint syrup, MINTA will be available in Original, with all-natural sugar, and Diet, which is sugar free and only five calories. MINTA Diet sodas are made with Stevia, a natural sweetener made from the leaves of a South American plant. The natural sweetener provides the crisp taste of the mint soda.

MINTA Original and Diet will be sold in custom, recycled Polyethylene Terephthalate (PET) 12-ounce bottles, 12-ounce cans and 355ml glass bottles. MINTA is packaged, bottled and distributed by local beverage manufacturers. In addition, Minta Beverages, Inc. has hired Blue Pacific Flavors to assist in developing original flavors and monitoring production quality.

“We’ve created a magically refreshing soda that is meant to be enjoyed every day. It also provides a great way to enjoy an after-dinner mint or can be used as a mixer for various drinks,” Kokotuha said. “MINTA’s distinct green bottle represents the mint flavor that captivates all five senses.”

ABOUT MINTA
MINTA is a carbonated, mint-flavored soda that was founded in 2011. MINTA is available in Original (Natural Sugar) and Diet (Sugar-Free) in 12 ounce Cans, 12 ounce custom PET bottles and 355 ml custom glass bottles. For more information on MINTA, visit www.mintasoda.com, like us at http://www.facebook.com/mintasoda and like us at twitter account.

ABOUT BEVMARKETING GROUP COMPANY
BevMarketing Group Company, Inc is a Southern California based beverage producer, marketer and wholesaler. Its mission is to service the three-tier system with integrated direct account management.

BevMarketing Group Company, Inc also produces Vertuze, a new line of California sparkling wine, as well as portfolio of non-alcoholic beverages brands including Pomagreen Tea, ForestBerry Tea, MINTA Original and MINTA Diet. For more information, please visit www.bevmarketing.com.

LocalEats Names Top Breakfast Restaurants in America

Following a summer of long road trips, weekend getaways and stay-cations, we at LocalEats are happy to report a renewed appreciation for breakfast. The original social networks were, and still are, conversations over coffee at the neighborhood diner, and there's an undeniable satisfaction to discovering a great breakfast restaurant while traveling — either way, breakfast fulfills needs beyond mere sustenance. Breakfast joints are frequently the most treasured institutions in town, worth their weight in bacon. So, it was our mission to identify these early morning gems.

Comparing our notes, research and memories of shortstacks past, we've compiled a list of what we consider the 20 Best Breakfast Restaurants in America. From the oven-baked soufflé pancake at Bette’s Oceanview Diner in Berkeley, CA, to a plate of eggs and spicy half-smoke at the Florida Avenue Grill in DC, and from the Door County cherry-stuffed French toast at the White Gull Inn in Fish Creek, WI, to the “High and Lonesome” (steak with house made steak sauce, eggs and home fries) at Big Bad Breakfast in Oxford, MS, breakfast is alive and well at independently owned restaurants across America. These restaurants inspire an unparalleled devotion among locals and tourists who are willing to line up around the block and wait to snag a coveted booth or counter stool. Without further ado, we present LocalEats’ choices for the best breakfast restaurants in America.

LocalEats 20 Best Breakfast Restaurants in America for 2012:
In alphabetical order

11-Worth Cafe — Omaha, NE
Al's Breakfast — Minneapolis, MN
Bette's Oceanview Diner — Berkeley, CA
Big Bad Breakfast - Oxford, MS
The Breakfast Klub — Houston, TX
Brother Juniper's — Memphis, TN
The Chef — Manhattan, KS
Florida Avenue Grill — Washington, DC
The Grove Cafe — Ames, IA
Hominy Grill — Charleston, SC
Lenny's — Clearwater, FL
The Magnolia Pancake Haus — San Antonio, TX
Matt's Big Breakfast — Phoenix, AZ
Miss Shirley's Cafe (2) — Baltimore, MD
Mrs. Olson's Coffee Hut — Oxnard, CA
Paris Coffee Shop — Fort Worth, TX
Penny Cluse Cafe — Burlington, VT
Tecolote Cafe — Santa Fe, NM
White Gull Inn - Fish Creek, WI
Ye Olde Waffle Shoppe — Chapel Hill, NC

About LocalEats
LocalEats is a company dedicated to providing the best hand-curated restaurant guide in America. Founded in 1991, the company began as Magellan Press, Inc., an independent book publishing company which created a popular dining guide for travelers called Where the Locals Eat. In 2008, the guide went completely digital and was the top paid dining app in the App Store in 2010, according to iTunes. Today the LocalEats® iPhone and iPad apps and website are leading sources for the best regional dining information nationwide. More information is available at www.LocalEats.com.

The LocalEats app is free on the iPad and costs 99 cents to download on the iPhone. Listings are updated regularly without additional charge to the user. LocalEats.com features the same restaurant content as the app, as well as links to the nation’s best dining blogs, local and national dining news, and the ability to find restaurants near popular U.S. landmarks. The app has received national recognition by The New York Times, Travel + Leisure, USA Today, Budget Travel, Business Week, Mashable, and CNET.

The Apple Lover's Cookbook

Apple season is here! Thanks to a warmer-than-usual winter in much of the country, apple season has arrived early this year. And no one understands the versatility and appeal of apples better than Yankee Magazine lifestyle editor Amy Traverso. This virtuoso’s gorgeous apple guide, THE APPLE LOVER’S COOKBOOK [W. W. Norton & Company; 2011; $29.95 hardcover], is the ultimate authority on the all-American fruit.

The heart of this cookbook is 100 delicious and easy to follow recipes, from appetizers to desserts and beverages. Traverso also tells the fascinating history of the apple and offers cooking tips, a list of American apple festivals, a guide to apple products, the best method for peeling and coring an apple, even tips for pairing cheeses and hard ciders. In short, this book is a veritable apple encyclopedia.

But what sets the book apart is a gorgeous primer with dozens of different varieties of apple, each accompanied by a full-color photo and notes on each apple’s appearance, taste, texture, best uses, origin, and availability. Traverso organizes each apple into one of four categories: firm-tart, firm-sweet, tender-tart, and tender-sweet. Each category is best suited to a particular type of dish—a firm-tart apple, for example, is the best choice in richer baked desserts such as apple pie or tarte tatin. Traverso even includes an indispensable, one-page “cheat sheet,” an at-a-glance list of the apple varieties sorted into four columns by category, making it a breeze to pick the right apple for any recipe.

The savory chapters of THE APPLE LOVER’S COOKBOOK hold beautifully imagined creations, like a pork and apple pie with cheddar-sage crust; a creamy apple risotto; and a squash and apple gratin. For an unassailably American dish, there’s the apple cider-brined turkey with applejack-sage gravy. Traverso also presents dinner party favorites like a pan-seared salmon with cider-glazed onions—a hit with both hosts and guests, as its complex flavor belies a deceptively simple preparation.

Readers with a sweet tooth will be delighted by the later chapters, which include pancakes, donuts, pies, cakes, and puddings—classics infused with a modern twist. These delicacies include spiced apple cupcakes, salted caramel apples with cinnamon graham cracker crumbs, and a green apple sauvignon blanc sorbet. Of course, no apple cookbook would be complete without a winning apple pie recipe, and this one includes no less than six mouth-watering standouts. And, Traverso also makes sure to list the best apple varieties to use to make a pie.

Amy Traverso’s passion for apples truly shines in the beautifully crafted essays that open each chapter. She’s crossed the country to learn as much as possible about this storied fruit, speaking to apple growers, cider makers, and every manner of apple enthusiast in between. She’s visited Wenatchee, Washington—the “Apple Capital of the World”—where more than half of U.S. apples are grown. She’s stopped in at Dixon’s Apple Farm, a hidden fruit oasis in the deserts of New Mexico. She’s even made her way to a preservation orchard in Palermo, Maine, where John Bunker discovers and tends “unusual, historic, and high quality” heirloom apples that would otherwise be lost to history.

This exquisite book is an unparalleled guide to fresh, seasonal cooking. It is more than just cookbook: it is an education and culinary revelation. In Amy Traverso’s skilled hands, America’s favorite fruit becomes a versatile kitchen staple. Home chefs, veteran cooks, and apple fanatics alike will find something to savor in THE APPLE LOVER’S COOKBOOK.

Author Amy Traverso is available to discuss THE APPLE LOVER’S COOKBOOK as well as tips, techniques, and ideas for cooking with apples.

Guaranteed 100% Fool-Proof Pie Crust for Beginners
When working on recipes for The Apple Lover’s Cookbook, Traverso tried every known method of making pie crust, from the food processor method to fraisage, with added ingredients from oil to vinegar to vodka. After many experiments, she landed on her favorite recipe, and it requires no odd ingredients, no fancy equipment, just a bowl, some butter, and your fingertips.

Apple Crisp for Everyone
Oat topped, gluten-free, low-carb, and biscuit-topped, Traverso has an apple crisp varation for every kind of eater.

How to Pick the Right Apple for Your Recipe
The biggest challenge in cooking with apples is that even the most conventional supermarket has at least 5 varieties, and they all act differently under heat. So which one do you use for pie and which one is better for salads? Traverso broke 59 varieties of apples down into 4 categories: firm-tart, firm-sweet, tender-tart, and tender-sweet. Each category has best uses, and the book includes a handy cheat-sheet to help you figure out what to do with a Gala versus a Granny Smith versus a Newtown Pippin.

The Rise of Heirloom Apples
In 1905, the USDA produced a catalog of all the known apple varieties grown domestically during the previous century. Their total: 14,000. Over the next hundred years, that number shrank to just a few hundred. But today, apple growers around the country are bringing back heirlooms like Ashmead’s Kernel, Westfield Seek-No-Further, Winter Banana, and Arkansas Black, ripping out acres of Red Delicious trees in favor of these historic beauties. Traverso has a long list of favorites and can recommend the best orchards in America for picking heirlooms.

The Return of Hard Cider
There was a time when cider was the most widely consumed beverage in America, over wine, whisky, even water. Cider was safe, mildly boozy, local, and affordable, and it wasn’t until the mid-19th century that it was nudged out of favor by temperance on the one hand and beer on the other. But in the past five years, American cider sales have been growing about 25%, year on year. And new cideries are springing up to meet the need. Traverso has a list of her favorite ciders from around the world and can offer advice on pairing cider with cheese.

ABOUT THE AUTHOR:
Amy Traverso is the senior lifestyle editor of Yankee magazine, and a former food editor at Sunset magazine. Her work has also appeared in The Boston Globe, Salon.com, and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay and Gordon Ramsay's Kitchen Nightmares. Her first book, The Apple Lover’s Cookbook, won an IACP cookbook award in the “American” category and was also a finalist for the prestigious Julia Child Award. She edited the award-winning Yankee’s Best New England Recipes and she is currently at work on a follow-up book, Yankee’s Best Lost & Vintage Recipes, to be published by Countryman Press in Spring, 2013. She lives in Brookline, MA.

TITLE: THE APPLE LOVER’S COOKBOOK AUTHOR: Amy Traverso
PUBLICATION DATE: September 2011
ISBN: 978-0-393-06599-2
PRICE: $29.95 hardcover
PAGES: 320
Illustrations: 110 color photographs

Too Much Salt Is Putting Our Children's Health at Risk

The American Heart Association says a new study examining the connection between sodium intake and the blood pressure in U.S. children and teens points to the urgent need to limit salt in foods consumed by young people.

The study, conducted by the Centers for Disease Control and Prevention and published in the journal Pediatrics, found that kids between the ages of 8 and 18 were eating an average of 3,387 milligrams a day of sodium. That's nearly the same amount consumed by adults and more than double the 1,500 daily milligrams recommended by the American Heart Association.

"It's very disturbing that this nation's children and teens consume too much salt in their diets at school and home. High blood pressure, once viewed as an adult illness is now affecting more young people because of high sodium diets and increasing obesity," said Nancy Brown, CEO of the American Heart Association. "While new nutrition standards for school meals are helping, progress is slow. This study strongly underscores the need to move faster because our kids are on an early path to heart attacks and strokes."

Too much sodium is linked to high blood pressure, a major risk factor for heart disease, stroke and several other serious health problems. High blood pressure is one of several diseases that once appeared mainly in adults but has become much more common in youths during our childhood obesity epidemic.

The CDC study found that the risk for high blood pressure among overweight and obese youths rose 74 percent for every 1,000 milligrams of increased sodium intake per day. That compared to only a 6 percent increase among normal-weight young people.

More than 75 percent of sodium in the diets of Americans comes from processed and restaurant foods, as well as beverages. So much sodium in the food supply leaves many youths with little control over how much they consume.

"The salt we all eat daily is becoming a major public health issue and current approaches to sodium reduction in the U.S. have not been effective," Brown said. "We must make the reduction of sodium a national priority."

The American Heart Association recommends that the U.S. Department of Agriculture institute strong sodium targets in schools and apply new sodium limits sooner than what is currently required. The association also has also called on the Food and Drug Administration to decrease the Daily Value for sodium to 1,500 milligrams a day and to set mandatory limits on the sodium content of foods.

The Distilled Spirits Epicenter Ran its Inaugural Distillation on Sept. 14

On Friday, Sept. 14, the Distilled Spirits Epicenter ran their first distillation after receiving their state and federal licenses. The test batch paves the way for entrepreneurs, distillery operators and industry experts to create their own custom spirits with state-of-the-art Vendome equipment. The facility is the city’s first education and training center featuring an artisan distillery and is also the first distillery in Louisville since Prohibition. The total investment in the project is $1.5 million, and the facility is expected to attract business to the Louisville area not only for distilled spirits, but also for companies that provide related products.

The Distilled Spirits Epicenter was created by Flavorman custom beverage company founder David Dafoe. The Epicenter will offer the expertise of “Beverage Mechanics” who will manage each project from start through finish. The Epicenter is named as a tribute to Louisville’s location at the epicenter of the distilling industry. Its operations will focus on education and training to enable startup productions to benefit from the area’s wealth of experience and knowledge and utilize the artisan distillery sized for training, pilot productions and small runs. Enthusiast classes for the public will also be offered.

Located at 801 S. 8th St., the Distilled Spirits Epicenter consists of Grease Monkey Distillery, Moonshine University and Challenge Bottling and offers educational and training resources focusing on artisan spirits. Through hands-on distilling instruction, classes and bottling services, the Epicenter brings Kentucky’s unique distilling legacy to life. The Distilled Spirits Epicenter is the sister company to Flavorman, an international custom beverage development and ingredient supply company. Flavorman’s Beverage Architects and the Epicenter’s Beverage Mechanics can take your idea through every phase of beverage development and production...from start through finish. For more information, visit www.flavorman.com.

Maple Bacon and Sweet & Salty ChocoPod: Chuao Chocolatier's Latest Flavor Combinations

Chuao Chocolatier has bathed crisp bacon, delicate maple sweetness and bonfire smoked sea salt in velvety-rich milk chocolate to create the Maple Bacon Bar. The perfect combination of artisan milk chocolate and maple complements the smoky bacon and sea salt for a gratifying indulgence to fulfill every chocolate lover’s dream.

For those interested in a 60-calorie chocolate snack, the Sweet & Salty ChocoPod explodes with flavor. A touch of sea salt has swirled its way into Chuao’s signature sweet milk chocolate to create the perfect blend of sweet and salty.

Chuao Chocolatier is an award-winning company known for its culinary creativity and unique pairings such as potato chips in chocolate and panko bread crumbs with sea salt in chocolate. The new Maple Bacon Bar and the Sweet & Salty ChocoPod will be unveiled at the upcoming Summer Fancy Food Show in Washington, D.C. from June 17 – 19.

Sneak peek tastings are available to select culinary critics. To request a sample, please email Travis Culver at travis@echomediapr.com. The Maple Bacon Bar and the Sweet & Salty ChocoPod will be available in Chuao Chocolatier cafes, major retailers and online at www.chuaochocolatier.com for an MSRP of $4.99 and $1, respectively.

Coming Next Month: Whole Grains for a New Generation

A gorgeous new cookbook from Stewart Tabori & Chang: Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff. To view sample recipes and pages, visit: http://www.abramsbooks.com/stccooks/wholegrain.html

Liana Krissoff took the homesteading/DIY community by storm when she published the bestselling Canning for a New Generation in 2010. In her eagerly awaited new book Whole Grains for a New Generation, Krissoff presents delicious whole grain recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, she shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.

The book begins with a hearty introduction and background on the history, flavor profiles, and cooking tips for each grain. You’ll learn that barley was first cultivated ten thousand years ago and that you can pop sorghum like popcorn! Krissoff profiles: Amaranth, Barley, Buckwheat, Corn, Millet, Oats, Quinoa, Rice, Rye, Sorghum, Teff, Triticale, Wheat (encompassing Kamut, Freekeh, Bulgur, etc), and Wild Rice. With this foundation, you’ll be ready to make and enjoy Buckwheat Crepes Filled with Buttered Fruit and Sweet Ricotta (pg 58), Red Quinoa and Carrot Salad with Yellow Pepper, Grapefruit and Crisped Dulse (pg 104), Sweet-Spiced Roast Chicken with Barley and Apricots (pg 124) or a Cardamom Apple Crisp (pg 220).

Authors: By Liana Krissoff
Imprint: Stewart, Tabori & Chang
ISBN: 1-61769-001-5
EAN: 9781617690013

International Chili Society holds Certified Chili Judges class at World’s Championship

Get ready! Here’s your chance to become part of an American tradition… and finally get a fancy title to go with your name. Think of it, the Honorable Judge – you. Of course, we are talking about chili here. That’s what makes it so special. If you’ve ever been to a chili cook off, you know how much fun they are, if you haven’t, you’re missing out. And the cooks and judges have the most fun. Now, that doesn’t mean being a judge is not serious business. Ask any Chilihead. Competitive chili cooks train hard and work even harder. With a little training you can have the privilege of sampling world-class chili, right in the middle of the competition, in front of family and friends and all you have to do is become a Certified Chili Judge.

The International Chili Society (ICS), the not-for-profit worldwide chili event sanctioning organization, is bringing its Certified Chili Judges course to Charleston, W. Va on Oct. 4 and Oct. 5, in conjunction with the World’s Championship Chili Cookoff to teach anyone with a love of chili, food or competitive cooking how to qualify as a judge at a chili cook off event. Class participants will learn about “true chili” from Steve Porter, Chief Judge for the WCCC, and Jim Beaty, the 1986 WCCC Champion. Participants will be given a chance to judge 8-10 bowls of chili in the class while participating in group discussions and comparing results with other aspiring chili judges.

Exclusive to the Charleston Certified Chili Judges courses, anyone participating in either class will automatically earn a spot at the World’s Championship Chili Cookoff judges table. Think about it, you could be a judge on the ultimate judging bench holding the gavel that decides which chili recipes are declared “world’s best.” That’s a powerfully tasty position to be in.

Both judges courses will be held in the Gauley Room at the Charleston Marriott Town Center, Charleston, W. Va. Thursday’s class begins at 3:30p.m. and Friday’s class begins at 7:30a.m. Pre-registration is strongly recommended as walk-ins will be welcomed as space allows.

It’s easy, so get registered today! Class space is limited so be sure to secure your spot at the judges’ table. The Certified Chili Judges courses are open to anyone with an interest in participating and do not require any previous experience in cooking chili or competing in events. So no excuses here. Everyone loves chili…right?

Listen to what John Jepson, winner at the prestigious 2011 World’s Championship Chili Cookoff and ICS Grand Master Cook, who has been working at his chili recipe for a self-described “28 long years” had to say when asked to give advice to people interested in joining the world of competitive chili:

“Take the judges course,” stressed Jepson. “Then go out to a local chili cook off and judge a few. Learn what competition chili is all about! It’s great fun!”

He should know.

Once you’re certified, you’ll be qualified to judge in International Chili Society chili competitions, both locally and regionally, and for the Charleston, W.Va. courses exclusively, the World’s Chili Championship Cookoff. Think of the excitement…and free chili!

For those who already compete in chili cook offs, the class is the perfect way to gain an advantage over the competition by knowing exactly what the judges are looking for.

The Certified Chili Judge course fee is $95, which includes a one-year membership to the International Chili Society. If you are already an ICS member, you will receive a 50% discount to take the course. The ICS has 2,000 members and sanctions 700 events worldwide annually.

If you're interested in taking this course, please contact Vickie Marnick at vickie@chilicookoff.com or call the ICS office at (904) 379-2558. To learn more about the International Chili Society and the benefits of an ICS membership, visit www.ChiliCookoff.com.

A Sweet Way to their Heart this Holiday- Coyote Oaties

Mother and Daughter Duo Annette TerHorst and Rebecca Bartman baked up Coyote Oaties cookies right in their own kitchen. Baking cookies was a love and passion for Annette. Fans would rave about them and finally Annette thought they were good enough to sell. Now, poofs of sweet, delicious goodness are pumped from their kitchen everyday, all day and are shipped out daily around the world. The scrumptious oatmeal& chocolate, oatmeal& walnuts or oatmeal, raisin&walnut cookies may even arrive still warm; just in time to enjoy them with a chilled glass of milk.

Every cookie is made from the freshest, most eco-friendly ingredients available; whole rolled oats, creamery butter, and cage free eggs. You won't find preservatives, trans fats and something you can’t pronounce.

They can be ordered in a customized engraved eco-kind wooden crate with a special Happy Thanksgiving, Happy Holidays message or even a company logo. They make a great wedding guest gift or thank you gift. Santa will even stay awhile and take a few bite after present drop off this Christmas.

By plane, train, boat or car, the cookies travel well on the way to Grandma's house or to any relatives for the holiday. Whether six or a dozen, you are sure be the family favorite or at least the Coyote Oaties cookies will. Six or a dozen cookie batches range from $12- $22. Custom crates start at $43.

Free Public Tour Series Features Ohio’s Organic and Sustainable Farms and Businesses

The Ohio Ecological Food and Farm Association (OEFFA) has announced its 2012 Ohio Sustainable Farm Tour and Workshop Series, featuring free public tours of some of Ohio’s finest sustainable and organic farms. OEFFA has offered this series for the past 30 years, providing unique opportunities for Ohioans to see, taste, feel, and learn what sustainable food and fiber production is all about from the farmers themselves.

Consumers interested in local foods, farmers and market gardeners wanting to learn more and network with other farmers, aspiring and beginning farmers, and anyone interested in learning more about the production and marketing techniques of sustainable farmers, are encouraged to attend.

“Consumer demand for fresh, locally produced food and farm products continues to grow, along with the desire to understand how food gets from the field to the dinner table. Farmers are opening their gates this summer to show consumers how sustainably produced food is grown and marketed,” said Mike Anderson, OEFFA’s Sustainable Agriculture Educator. “The more consumers know about how their food is grown, the better prepared they are to make informed choices about who to support with their food dollars,” added Anderson.

Thirteen tours and workshops are being sponsored by OEFFA and will be held between June and September. These tours feature: organic berry production; high tunnels and hoop houses; commercial composting; permaculture; natural goat health; raw milk cheesemaking; specialty grain production; produce auctions; institutional sourcing; Ohio farm history; fiber production; specialty crop production, and farmers using a wide range of direct-to-consumer marketing strategies, including farmers’ markets, restaurants, and Community Supported Agriculture (CSA) programs.

OEFFA’s remaining events are:
· Friday, September 14: Produce auctions and the local food web tour—Owl Creek Produce Auction, Fredericktown, Ohio (Morrow Co.)
· Friday, September 14: Institutional sourcing of local food tour—Kenyon College, AVI Foodsystems, Gambier, Ohio (Knox Co.)
· Sunday, September 16: Sustainable living on an Ohio century farm tour—Carriage House Farm, North Bend, Ohio (Hamilton Co.)
· Sunday, September 16: 2012 OEFFA Stewardship Award winner tour—Peach Mountain Organics, Spring Valley, Ohio (Greene Co.)
· Sunday, September 23: Ohio farm history tour and potluck—Stone Garden Farm and Village, Richfield, Ohio (Summit Co.)
· Thursday, September 27: Alpaca fiber production tour—Alpaca Spring Valley Farm, Minerva, Ohio (Stark Co.)

The 2012 farm tour and workshop series is promoted in cooperation with partner organizations—the Athens County Convention and Visitors Bureau 30 Mile Meal Project, Innovative Farmers of Ohio, the Ohio State University Sustainable Agriculture Team, Pennsylvania Association for Sustainable Agriculture, and Rural Action—who are sponsoring additional tours. In total, the series features 22 farms and food businesses, two university research centers and colleges, and five educational workshops.

For additional information and a complete list of all farm tours, including dates, times, farm descriptions, directions, and maps, go to http://www.oeffa.us/oeffa/pdfs/farmtour2012.pdf.

Hershey Company Extends NCAA® Corporate Partner Agreement

The Hershey Company (NYSE: HSY), today announced it has extended its NCAA Corporate Partner agreement with CBS Sports and Turner Sports as well as signed a new sponsorship deal with IMG College. Both agreements will run through 2016 and provide Hershey with a larger presence within collegiate sports.

“This is an especially exciting time for Hershey as we not only extend our role as part of a prestigious group of NCAA partners, but also expand our presence within the collegiate realm through our partnership with IMG College,” said Dan Vucovich, Senior Vice President, President, United States, The Hershey Company. “The devotion, loyalty and tremendous following fans have for their respective NCAA teams mirrors the passion and desire people have for our iconic Reese’s candy, making the NCAA, Turner Sports, CBS Sports and IMG ideal partners to collaborate with and successfully market our full line of products.”

As part of the NCAA renewal with Turner Sports and CBS Sports, The Hershey Company has access to marketing rights across all 89 NCAA championships, including continued title sponsorship for its Reese’s College All-Star Game during the NCAA Men’s Final Four® Weekend, which will be broadcast on CBS and title sponsorship of Reese’s Final Four Friday®. Hershey, as the Official Candy Partner of the NCAA, will also continue to designate its Reese's Peanut Butter Cups brand as the NCAA's Official Candy. Hershey will also support the partnership with integrated marketing programs, promotional campaigns, activation platforms, social and digital media and advertising across a variety of mediums at the national, regional and local levels.

“Over the years, Hershey has demonstrated leading business principles and values, which echo the NCAA’s dedication to the highest standards in academics and athletics, said Mark Lewis, executive vice president for championships and alliances, NCAA. “We are thrilled Hershey will remain in the NCAA Corporate Partner family, and we look forward to four more successful years of working together.”

Further expanding Hershey’s presence within the college sports landscape, the Company’s new partner agreement with IMG College provides the Reese’s brand collective and individual rights at 49 universities across the country for all intercollegiate athletics, as well as designation as the “Official Candy” at each of the respective athletic programs. In addition, this new sponsorship grants the Reese’s brand with key media opportunities including radio advertising in school football radio broadcasts, promotional use of trademarks and logos and digital and social media rights.

“We are very excited to partner with Hershey over the next four years as it works to expand its presence in collegiate sports,” said Roger VanDerSnick, Chief Sales and Marketing Officer, IMG College. “Tapping into IMG’s national collegiate platform, Hershey gains the flexibility to utilize each school’s intellectual property to create customized retail promotions in each market, which will help differentiate the brand and drive overall awareness.”

As part of the 14-year multi-media agreement with the NCAA, CBS Sports and Turner Sports manage the NCAA’s corporate marketing program.

"The Hershey Company has proven through the years to be a perfect partner for the NCAA,” said Devron Edwards, Vice President, NCAA Partnerships, CBS Sports. “Their ongoing support of higher education and the student-athlete on and off the court reflects their values as a company. We are proud to partner with them and we look forward to many more successful years as we continue to expand our relationship."

“We are very pleased that Hershey is continuing its valuable commitment to collegiate athletics through their NCAA Corporate Partnership,” said Will Funk, senior vice president of NCAA Partnerships and Branded Programming within Turner Sports Ad Sales. “Through this renewal, Hershey continues to have exclusive access to execute brand awareness across 89 NCAA Championships, and further extend its commitment with Reese’s during Men’s Final Four weekend.”

For more information about The Hershey Company and all its products please visit www.hersheys.com.

Turkey to Host Wine Opinion Leaders From Around the World

When leading experts from around the world gather in Izmir, November 9-11, for the EWBC Digital Wine Communications Conference, Turkey’s role as the birthplace of wine grapes and viniculture will take center stage. In addition to guest speakers, workshops, seminars, tastings and discussions about the skills and technology needed by wine communicators in the 21st century, the conference will feature pre- and post-tours to many of the country’s leading wine destinations and tourism attractions.

The conference is hosted by Wines of Turkey, which represents the Turkish wine industry and will have 25 wineries join forces to highlight the diversity and quality of local and regional wines. Wines of Turkey is committed to increasing exports, promoting the nation’s wine culture, and establishing the Wines of Turkey brand internationally.

A highlight of the conference will be the “Grand Terroir Experience,” presenting wines from throughout the eastern Mediterranean region, including those from lesser-known countries and wine producing regions. British wine journalists Tim Atkin and Charles Metcalfe will host this event.

Pre- and post-tours will enable conference participants to explore the regions in Turkey where wines are produced, meet the producers, and enjoy local vintages and cuisines. In addition to Izmir, some of Turkey’s most important tourism destinations are included, notably the famous ruins of Ephesus; the magical landscapes of Cappadocia, one of Turkey’s best known wine regions; Goreme National Park, with its spectacular volcanic formations and the rock dwellings of the Zelve Valley; and the incomparable cosmopolitan excitement of Istanbul.

Turkey’s wine history dates back at least 8,000 years and by the Hellenistic Period, from roughly 300 BC to 30BC, Izmir already had earned an international reputation for the quality of its wines. Today, visitors to Turkey will discover a wide variety of wines produced throughout Anatolia, along the Mediterranean and Aegean coasts, and in the Marmara region.

For more information about the wine regions of Turkey or the EWBC Digital Wine Communications Conference, please visit www.winesofturkey.org and EWBC website www.ewbc.vrazon.com or contact the Turkish Culture and Tourist Offices: 212-687-2194 (New York), 202-612-6800 (Washington DC), or 323-937-8066 (Los Angeles), and visit www.goturkey.com or www.kulturturizm.gov.tr.

Vitamin D Supplement Fails to Lower Cholesterol in Short Term

Taking vitamin D supplements to compensate for vitamin D deficiency didn't improve cholesterol -- at least in the short term, according to new research in Arteriosclerosis, Thrombosis and Vascular Biology, an American Heart Association journal.

Researchers studied 151 people with vitamin D deficiency who received either a mega-dose (50,000 internationals units) of vitamin D3 or placebo weekly for eight weeks. Participants' cholesterol levels were measured before and after treatment.

Correcting vitamin D deficiencies with high doses of oral vitamin D supplements did not change cholesterol levels, researchers found. This was despite effectively increasing vitamin D to recommended levels. Vitamin D levels nearly tripled in the group that received actual supplements, but were unchanged in the placebo group.

"Our study challenges the notion that vitamin D repletion improves cholesterol levels" said Manish Ponda, M.D., M.S., study lead author and assistant professor of clinical investigation in Dr. Jan Breslow's laboratory of biochemical genetics and metabolism at The Rockefeller University in New York, N.Y. "These clinical trial results confirm those from a recent data mining study."

The researchers also tested the effect of vitamin D supplementation on more sophisticated biomarker measures of cholesterol, such as particle size and number. "These measures of cholesterol, which are not used in routine clinical practice, also did not change in response to vitamin D therapy," Ponda said.

As expected, replenishing subjects with high-dose supplements of oral vitamin D decreased parathyroid hormone levels and increased calcium levels -- physical functional changes that were linked to participants' increase in low-density lipoprotein (LDL, bad cholesterol).

"For example, participants receiving vitamin D who had an increase in calcium levels experienced a 7 percent increase in LDL cholesterol, while those whose calcium levels fell or did not change had a 5 percent decrease in LDL cholesterol," Ponda said.

The study questions the use of vitamin D supplements to improve cholesterol, Ponda said. While the dose of vitamin D in this study was high, it was appropriate for correcting a vitamin D deficiency over an eight week period.

However, longer-term studies on the impact of the changes in LDL cholesterol as a result of high dose vitamin D supplementation are needed to make stronger recommendations. And questions remain about whether increasing vitamin D levels with exposure to sunlight, the predominant natural source, would have a different effect than with high-dose oral supplements.

To address these issues, Ponda and Breslow will begin another clinical trial this fall, comparing the effect of oral vitamin D to ultraviolet light exposure with a longer follow-up period.

Co-authors are Kathleen Dowd, R.N.; Dennis Finkielstein, M.D.; Peter R. Holt, M.D.; and Jan L. Breslow, M.D. Author disclosures and sources of funding are on the manuscript.

Visit the American Heart Association for more information on other Vitamin and Mineral Supplements.

Cohen Announces First Ever Heritage BBQ Champion

The creators of COCHON 555 announced the first-ever Cochon Heritage BBQ champions – Atlanta-based Local Three Chef Todd Mussman and his team including Chef Jay Swift of Swift & 4th, Chef Nick Melvin, and Farmer Tommy Searcy of Gum Creek Farms – at the inaugural BBQ competition event in Memphis this past Sunday, September 2.

"This weekend was inspiring for a first-time festival, and packed with tons of possibility for years to come. All weekend long, a glorious display of culinary and spirited talent dazzled the city of Memphis for a great cause,” said Brady Lowe, Cochon and Taste Network Founder. “I am honored to be surrounded by people who share the commitment of correcting our food system, supporting amazing farmers, and strengthening heritage species in culinary venues nationwide."

“For three action-packed days, Cochon Heritage BBQ featured a schedule of culinary events with top partners including The Peabody Memphis hotel, Duncan Williams, and Food Republic,” said Lowe." In addition to celebrating heritage breeds, Cochon claimed Labor Day weekend in Memphis to spotlight and promote the Craft American Spirit industry, with the official toast to National Bourbon Month taking place Friday at Food Republic's After Hours Brunch and Midnight Bourbon Toast event.”

On Saturday, a tour of Memphis BBQ, including an Allan Benton Bacon Tailgate, 5.55k Fun Run, and Man vs. BBQ eating challenge kept pork-fans on their feet. And on Sunday morning, a series of “Perfect Pairings” seminar sessions presented by industry leaders including American cheese expert Laura Werlin, among others, started off the day. Then, at 1 p.m. the main event – the official Heritage BBQ Competition – kicked-off at the Columns at Commerce Square, in the heart of downtown Memphis.

With the mission of showcasing BBQ using the whole animal, over fifty chefs helmed by the nation’s top culinary talent – all past COCHON participating chefs – went head-to-head in a friendly BBQ competition, serving up over 3,000 pounds of heritage BBQ fare to hundreds of hungry guests. Each team created and prepared a menu from a whole heritage hog, showcasing four meats (pull, muscle, bone, stew) plus two sides for the complete snout-to-tail pork feast. Throughout the event, a panel of expert judges scored each team’s menu on three categories: flavor, technique, and utilization.

After hours of delicious tasting and deliberation, the judge’s top three BBQ teams were awarded. Chef Todd Mussman and his Local Three team from Atlanta took top honors of the day as the judges’ choice for the first place all-around BBQ plate. Second place pork glory was awarded to “The Farmer and The Chef” team from Ozarks, Missouri, a partnership featuring Mark Newman of Newman Farms and St. Jude Chef Miles McMath. And finally, reigning from Chicago, Sub-Zero Wolf Corporate Executive Chef Craig Bell and team took home third place Heritage BBQ acclaim.

Cochon Heritage BBQ is a convergence of responsible farmers, renowned chefs, master distillers, prominent winemakers, established restaurateurs, and the pig-loving public.

About COCHON
Created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education around heritage breeds, COCHON is a national event series that takes place in 14 major markets. Every January, COCHON 555 embarks on a 10-city culinary competition and tasting tour where 50 chefs are selected to prepare a ‘snout -to-tail’ menu created from heritage breed pigs. The 10 winners of each regional event are flown to the Food & Wine Classic in Aspen for the final competition, Grand Cochon. Cochon All-Star, Cochon Heritage Fire, and Cochon Heritage BBQ will be hosted as well in 2012. For more details about the events, visit the Cochon brand websites including COCHON555.com, HeritageBBQ.com, TasteNetwork.com, BaconHallofFame.com, or NationalBourbonMonth.com; or, follow @cochon555 on Twitter or Facebook.