Thursday, August 30, 2012

Holy cow! It’s time to get a ‘moo’ving! - Beef Sale

It’s all about the mean green when it comes to beef – and we’re talking grass at Whole Foods Market. You’ve heard about and seen it at local grocers; now enjoy the taste and benefits of grass -fed beef. Grass-fed cattle graze on the feed that best suits their digestive systems—grass. As for all our beef, the animals are raised without antibiotics or added hormones, on ranches that have been certified to Global Animal Partnership’s 5-Step™ Animal Welfare Rating program.

Grass-fed beef is a leaner choice than grain-fed, and it has a more favorable ratio of omega fatty acids. Since it's lower in fat, grass-fed beef runs the risk of drying out or becoming overcooked more quickly than grain-finished beef. Here are some recommended cooking tips from our butchers:

· Don’t cook grass-fed beef cold; it is best when removed from the refrigerator 15 minutes or so prior to cooking.
· When cooking on the grill, let the flames burn down more than is recommended for other meat. Also, it doesn’t need as much cooking time.
· When cooking in the oven, lower the oven’s cooking temperature by about 25°F, and the cooking time will stay about the same.
· Always use tongs, never a fork, to turn your beef; don’t press or flatten during cooking in order to retain precious juices.

On Friday, September 7, Whole Foods Market is having a one-day sale on grass-fed ground beef for $4.99/lb. at all U.S. stores.

Panerathon 5K Fights Hunger in Cincinnati

– Panera Bread announces its fifth annual Panerathon 5K to Fight Hunger on Sunday, September 23rd. The event will take place at the Panera Bread in the Deerfield Towne Center, located at 5095 Deerfield Boulevard in Mason. Races include a 5K walk/run starting at 9:00 a.m., as well as an eighth-mile Kohl’s Cares® Kids Fun Run at approximately 10:00 a.m. All proceeds benefit Shared Harvest Foodbank, in partnership with Mason Food Pantry.

Last year, approximately 300 runners participated in the Cincinnati Panerathon, which raised more than $3,500 for Children’s Hunger Alliance. This year’s event hopes to increase both in attendance and in participation by attracting approximately 750-or-more walkers and runners that raise at least $10,000 to benefit the Shared Harvest Foodbank and the Mason Food Pantry.

“Everyone knows someone – family, friends, neighbors – who have been affected by this struggling economy,” said Tina Osso, Executive Director of Shared Harvest Foodbank. “Every dollar raised at the 2012 Cincinnati Panerathon will help Shared Harvest Foodbank and the Mason Food Pantry provide meals for needy families right here at home, while also providing a fun-filled, family-friendly event for local residents. It just doesn’t get much better than that!”

Panerathon participants receive an event t-shirt, goody bag, and timing chip on race day. Panera Bread gift cards and Skechers athletic shoes are presented to the top overall male and female finishers in the 5K run and the walk. Medals are also presented for top finishers in the designated age categories for runners and walkers, as well as for all the children who participate in the free Kohl’s Cares® Kids Fun Run. Participants and their families are invited to enjoy the post-race expo area that includes child-friendly activities, entertainment provided by Q102, giveaways by participating sponsors, and Panera’s complimentary freshly baked bagels, pastries and sandwiches.

“Panera Bread is committed to supporting our local communities and the fight against hunger,” said Craig Flom, President of Breads of the World, LLC, franchisee of Panera Bread in Cincinnati. “We encourage runners and walkers of all ages and abilities to join us for the Cincinnati Panerathon 5K and help support Shared Harvest and the Mason Food Pantry’s invaluable outreach in this community.”

The 5K fee for an individual is $25 pre-race and $30 on race day. The registration fee for youth (17 years old and younger), seniors (60 years old and over), and members of our military is $20 pre-race and $25 on race day. The pre-race registration fee for teams of 10 or more is $15 per person, and must be postmarked by September 17th (team registration is not accepted online). For more information and to register, visit

Southern Cookbook Author John McLemore Launches Second Book Full of "Dadgum" Good Food

Good food creates moments for bonding, bringing together friends and family to celebrate traditions and create new memories, especially during the holidays. For some, steak means someone’s graduated, turkey signals the whole family’s coming, and a grilled blackberry cobbler tells the guests the weekend has arrived.

“DADGUM That’s Good, Too!,” the latest cookbook by southern culinary master John McLemore, serves up more scrumptious times for family bonding through dadgum good cooking and 135 new recipes It is available on September 1, nationwide on,, and other retail outlet sites. It is also available at (Trade paperback, $24.95, In Print, LLC). There’s a strong appetite for the sequel: More than 10,000 books were sold on its debut day.

“The heart of the McLemore family has always been good food, good friends and good times, and we’re so excited to share some more of our favorite signature recipes in our newest cookbook, alongside our McLemore family favorites submitted by our closest friends,” said McLemore, President/CEO of Masterbuilt, an outdoor cooking product manufacturer.

McLemore, a father, entrepreneur and self-taught cook, wants to make it fun for anyone to celebrate old and new traditions with easy, delicious recipes that get the whole family involved. With “DADGUM That’s Good, Too!” cooks can look forward to creating and savoring new indulgences like Garlic and Herb Deep-Fried Turkey using Masterbuilt’s Butterball® Indoor Electric Turkey Fryer, Thumbs-Up Fried Green Tomato Sandwiches, Smokey Stuffed Burgers, Dadgum Good Smoked Brisket, Grilled Southern Barbeque Shrimp, Southern Fried Mushrooms with Kickin’ Ranch Sauce, and Grilled Baby Back Ribs.. And no meal would be complete without a Southern dessert: Check out ways to grill blackberry cobbler or peaches and plums with honey citrus sauce, or even grill banana sundaes!

About Dadgum, That’s Good, Too!”™:
John McLemore brings even more mouthwatering food to the table, and introduces us to the heartbeat of his home — his family and friends. Detailed smoking and grilling charts, signature brine and seasoning recipes, more tips, more stories, and even more dadgum good food make “Dadgum, That’s Good, Too!”™ a must-have resource. With 135 new recipes for smoking, grilling and frying, there’s something for everyone.

With equal parts of Southern charm and tenacity, John McLemore has traveled the world over to show folks how to share the experience of making dadgum good food together at home. You’ll love meeting the folks who have influenced John’s cooking and his life.

Local Bread Company's Mission for Breast Cancer Awareness

Klosterman Baking Company

Throughout Breast Cancer Awareness Month this October, Klosterman Baking Company, a family-owned bakery, will be donating $.10 for every pink half loaf sold to the Pink Ribbon Girls. The loaves will be available at local Kroger and Meijer stores throughout the greater Cincinnati and Dayton areas.

September 17th – October 31st

Pink Ribbon Girls ( is a local charity based out of Cincinnati that provides personalized assistance to young women throughout all phases of the breast cancer journey with education, outreach, awareness and one-on-one support.

Founded over 100 years ago, Klosterman Baking Company ( has grown to be one of the largest family-owned bakeries in the Midwest. Headquartered in Cincinnati, Ohio, Klosterman Baking Company provides fresh hearth breads, rolls and a variety of other bakery items to more than 4,000 restaurants, grocery stores, hospitals and schools in Ohio, Kentucky and Indiana. Klosterman distributes quality frozen products throughout the United States and maintains strong partnerships with several food service distributors to ensure that Klosterman products are available to any customer nationwide.

Wednesday, August 29, 2012

Shandy Season Continues: Leinenkugel’s Lemon Berry Shandy Now Available

Beer drinkers mourning the end of summer – and along with it the annual hibernation of Leinenkugel’s Summer Shandy – now have reason to rejoice. The latest release from Jacob Leinenkugel Brewing Company is its second shandy-style offering – Lemon Berry Shandy. Blending a splash of tart blackberry juice with its Weiss beer and lemonade, Leinenkugel’s Lemon Berry Shandy is now available nationally.

Leinie’s Lemon Berry Shandy is available year-round on draft, in six-pack bottles, 12-pack bottles, in the fall variety pack, as well as in 16-ounce, four-pack cans.

“Lemon Berry Shandy offers a crisp and refreshing flavor that is a perfect pairing for fall festivities and foods,” said Jake Leinenkugel, fifth-generation brewer and president of the Jacob Leinenkugel Brewing Company. “Our latest Shandy also offers a unique alternative to the darker, heavier beers you tend to see in the fall and winter. So now, you can have a taste of summer, no matter what the season.”

The “shandy” (or “shandygaff”) as it’s called in England and Germany, is a mixture of beer and soda or lemonade, and has been enjoyed across Europe since the 17th century. Another variation of a shandy is the “radler,” which comes from the German term for cyclist. In September 1922, Franz Xaver Kugler developed the radler when 13,000 cyclists visited his tavern in Munich. His beer supply started to run out, so he mixed what was left with lemonade and shared the special blend with the thirsty cyclists.

Leinenkugel’s Lemon Berry Shandy retails for approximately $6.99 to $7.99 per six-pack.

Celebrate This Holiday Season By Giving a Gift That Gives Back

Papa Ben’s Kitchen makes holiday entertaining and gift giving easy with its fresh twice-baked Eastern European Mandelbroyt. There are five amazing flavors that will compliment any dish being served. Enjoy the delectable treats with coffee, wine, ice cream or an ice cold glass of milk to satisfy any sweet tooth after a great holiday feast.

Flavors Include: Original Family Recipe, Lemon Blueberry with Poppy Seeds, Minty Dark Chocolate, Chocolate Espresso Bean and Spicy Chipotle with Ginger and Dark Chocolate.

The Mandelbroyt are all-natural, Kosher, non-dairy and Pareve. The best part about it is that Papa Ben’s Mandelbroyt are delicious! If you can believe it, each cookie is only 80 calories and 2 Weight Watchers points!

Papa Ben’s Kitchen is very committed to giving back to the community this holiday season by supporting a very worthwhile cause. A percentage of the profits will be donated to the Zachor Holocaust Remembrance Foundation.

“We are excited to share one of our most cherished family traditions with yours,” says President Gail Lesser-Gerber. “We hope that you make Papa Ben’s Kitchen a part of your family celebration this holiday season!”

Papa Ben’s Mandelbroyt is NOW shipping for the holidays and can be found online and at: Order today to take advantage of their introductory pricing!

Monday, August 27, 2012

Cincinnati Area TGI Friday's Launches Pinterest Contest

WHO: T.G.I. Friday’s
9 Cincinnati Locations

WHAT: Local T.G.I. Friday’s restaurants announce Pin It To Win It. The contest kicks off on August 28 and asks participants to share their favorite T.G.I. Friday’s foods, drinks and love of all things flair on Pinterest weekly for a chance of winning prize packs!

There are four ways to win:
• Like EatAtTGIFriday’s “Pin It To Win It” board on Pinterest (
• Repin one of EatAtTGIFriday’s pins (
• Comment on one or more of our Pin It To Win It photos
• Follow our Pin It To Win It board overall

Each week, the participant who pins and shares the most Friday’s love will receive a T.G.I. Friday’s Fun Pack, including a $25 gift card, a free dessert card and T.G.I. Friday’s flair. Winners will be announced each Monday through September.

WHERE: Participants can follow the Pin It To Win It board at and play along online at and

WHEN: August 28 - September 25, 2012. Winners will be chosen weekly throughout the four-week contest.

Thursday, August 23, 2012 Survey Reveals Nation’s Favorite BBQ/Most “All American” Food

As backyard grills are firing up to celebrate the end of summer, commissioned a survey to settle American’s barbecue debate once and for all.

The survey uncovered some interesting trends about America’s obsession with all things BBQ and found opinions on the most “All American Food.”

Respondents revealed 84 percent of Americans plan to enjoy sweet and tangy barbecue during the upcoming Labor Day weekend. Chicken (39 percent) beat pork (30 percent) as the nation’s meat of choice, with beef coming in third with 26 percent of the vote. Putting the long-standing debate to rest, America chose Texas as the best barbecue destination with 43 percent of the vote, beating Memphis (24 percent), North Carolina (15 percent) and Kansas City (13 percent).

Additional consumer preferences expressed in the AmazonLocal survey include:

- When it comes to what consumers consider the most all-American food, apple pie took the crown with 28 percent of the vote, followed by hamburgers with 25 percent, hot dogs at 20 percent and barbecue at 17 percent

- Four in 10 Americans believe slow-smoked is the one true way to cook great barbecue

- 91 percent of respondents said they either “love or like” barbecue

Tuesday, August 21, 2012

Beyond Back-to-School, September Marks Whole Grains Month

September is Whole Grains Month and the Boston-based non-profit Oldways and its Whole Grains Council (WGC) are encouraging people everywhere to join the celebration by participating in two special promotions: a Whole Grains Makeover Contest with EatingWell magazine and the Whole Grain Deal of the Day.

Whole Grains Month is an annual initiative designed to introduce consumers to the health benefits and great taste of whole grains. This year it coincides with the kickoff of a four-month period when the U.S. government will be focusing its nutrition messages largely on whole grains.

“More than half of all shoppers have now switched to buying only whole wheat or whole grain bread,” said Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council and Oldways. “Now we want to encourage that other 50% to give whole grains a try by making small changes – trying whole grain pasta or cooking a pot of oatmeal -- to discover just how easy to prepare and delicious they can be.”

To encourage this, the WGC has created the Whole Grain Deal of the Day, offering 30 days of whole grain surprises on the WGC’s web site. Each morning in September, another door of the online calendar will open, revealing a link to a contest, a coupon, a giveaway, or any number of whole grain goodies.

Deals and offers are courtesy of Whole Grains Council members including Attune, Barilla, Bob’s Red Mill, Canyon Bakehouse, Dr. Kracker, Fabe’s Natural Products, Franz Bakery, Freekehlicious, Frontier Soups, Gluvana, Goose Valley Natural Products, Home Free, Indian Harvest, Jovial, Kashi, King Arthur Flour, Lundberg Family Farms, Marion’s Smart Delights, Mary’s Gone Crackers, Mestemacher, Naked Pizza Nature’s Own, Pamela’s Products, Popsalot, Quaker, Roman Meal, Upfront Foods, and Wheat Montana.

In addition to the Deal of the Day, the WGC is partnering with EatingWell magazine to introduce the Whole Grain Makeover Contest. The editors of the popular magazine are on a coast-to-coast search for a healthier, whole grain spin on well-loved, classic recipes. Two Grand Prize Winners will have their recipe and name featured in EatingWell and receive a $1,000 prize package including:

• Le Creuset cast-iron cookware set, plus kitchen accessories from Edgeware Products and Full Circle Home
• Whole Grain Baking cookbook and $250 gift card from King Arthur Flour
• Rice cooker and gift basket from Lundberg Family Farms®

To enter, home cooks must give one of their favorite recipes a whole grains makeover using King Arthur White Whole Wheat Flour or Lundberg Family Farms Brown Rice. Visit to enter and submit recipe(s), from August 20 to October 22, 2012.

Studies show that eating whole grains lowers the risk of many chronic diseases, including heart disease and diabetes, with some studies showing reduced risks from as little as one serving daily. Other benefits include reduced risk of asthma, healthier blood pressure levels, and better weight control.

Everyone is also encouraged to join in the conversation on Twitter. Share your recipes and thoughts about whole grains by using the hashtag #WholeGrainsMonth.

Please contact Rachel Greenstein ( or 617-896-4888) for more information, including hi-res graphics, interviews with WGC and Oldways program managers, or recipes.

About Oldways and the Whole Grains Council Oldways is a nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, using practical and positive programs grounded in science and tradition. The Whole Grains Council (WGC), an Oldways program, has been working since 2003 to increase consumption of whole grains for better health, and in 2005 introduced the Whole Grain Stamp, now used on more than 7,200 products in 35 countries. The WGC's many initiatives help consumers to find whole grain foods and understand their health benefits; help manufacturers and restaurants to create delicious whole grain foods; and help the media to write accurate, compelling stories about whole grains. You can learn more about both at and http://www.wholegrainscouncilorg.

The Cochon US Tour Announces Heritage BBQ Chef Roster and Events

In anticipation of the inaugural COCHON Heritage BBQ – an all-new three-day culinary experience celebrating heritage pork, National Bourbon Month, and the classic American tradition of BBQ – the COCHON team, with the support of The Peabody Memphis Hotel, Duncan Williams, the Memphis Convention & Visitors Bureau, the Downtown Memphis Commission, FedEx, Independent Bank, and Saffire Grills– is excited to announce the official chef roster for this Labor Day’s ultimate Heritage BBQ weekend in Memphis.

From Friday, August 31 through Sunday, September 2, 2012, chefs and barbeque enthusiasts will fire up their smokers and sharpen their knives as they take over Memphis for a weekend of pork-themed events including eating challenges; tasting experiences; special dinners; a heritage pork pop-up restaurant; a 5.55k fun run; educational cheese and pairings seminars; and the Heritage BBQ main event – a friendly but competitive BBQ cook-off featuring a line-up of the country’s top chefs and their teams duking it out for pork glory. In addition to the chef talent, COCHON Heritage BBQ also brings together responsible farmers, craft distillers, breweries, prominent winemakers, established restaurateurs, and 1,000 members of the pig-loving public to support COCHON’s mission to promote heritage breed pigs through educational culinary experiences.

Chefs and butchers from around the country participating in the festivities over the holiday weekend include: Joshua Adams (June Restaurant), Joshua Applestone (Fleisher’s Grass Fed Meats), Craig Bell (Subzero Wolf), Jamie Bissonnette (Coppa/Toro), Jeff Bolton (Sage Restaurant Group’s Second Home), Aaron Brooks (Four Seasons Miami), Ryan Bruhan (Chez Philippe), Mac Edwards (The Elegant Farmer), Kelly English (Restaurant Iris), Will Gilson (Bridgestreet), Steven Grostick (Sage Restaurant Group’s Toasted Oak), Wally Joe (Acre), Harrison Keevil (Brookville Restaurant), Jackson Kramer (Interim), Ed Lee (610 Magnolia), Jonathan Magallenes (las Tortugas), Todd Mussman (Local Three / Muss and Turners), Mark & David Newman (Newman Farms Berkshire), Nookie Postal (Boston Red Sox), Tommy Searcy (Gum Creek Farms), Ben Smith (Tsunami), Andrew Ticer & Michael Hudman (Andrew Michael Italian Kitchen), and Ryan Trimm (Sweet Grass and Next Door).

Friday, August 31
The weekend kicks off as local Memphis chefs team up with the visiting COCHON BBQ chefs and distillers for a series of intimate, 10-person dinners throughout the city and an exclusive private distillers’ reception – currently only available to All Access Weekend Pass holders. Those wanting to join the party can head to the Peabody Hotel for the Mixologist Rooftop Soiree & Taste of Memphis, featuring chefs from around the city, drinks, bites, and a bologna contest showcasing samplings from the nation’s finest chefs. From there, the night continues, and eventually ends, at Food Republic’s After Hours Brunch & Midnight Bourbon Toast.

Saturday, September 1
Celebrate Memphis, presented by FedEx, begins on Saturday morning with Laura Werlin’s 5.55k fun run, Allan Benton’s Heirloom Bloody Mary Tailgate, and Brady Lowe’s Man vs. BBQ eating challenge. The day closes with the Heritage BBQ Pop-Up Restaurant at Chef Ryan Trimm’s Sweet Grass and Next Door locales, a restaurant developed as a model to show diners what heritage restaurants can be. The pop-up dinner (all-inclusive) menu will spotlight the “Judge’s Plate,” plus a family style tasting menu inspired by local favorites paired with Elk Cove Vineyards, bourbon cocktails, and brews.

Sunday, September 2
Before the Heritage BBQ throw-down on Sunday afternoon, guests are invited to the Peabody Memphis Hotel for a variety of educational seminars. Cheese Expert Laura Werlin and Hospitality PR Maven Mary Wagstaff lead these dynamic and interactive seminars that focus on cheese, butchery, and wine. First, Laura partners with artisan cheese makers and special guests to showcase a wide array of fromage in “Craft American Cheese Selections.” Immediately following the morning tutorials, chefs, wine professionals, and mixologists will educate participants in the art of pairing wine with bold flavors and spices in "Perfect Pairings” with Mary Wagstaff, presented by The Commercial Appeal.

The true feast commences with the main event – the official COCHON Heritage BBQ. At this first-ever heritage breed BBQ cook-off, more than ten chef teams will delight hundreds of pig-loving guests with over-the-top pork preparations and tastings as they engage in a friendly cooking competition. The chef roster for the ultimate BBQ face-off includes: Joshua Adams (June Restaurant), Craig Bell (Subzero Wolf), Wally Joe (Acre), Ed Lee (610 Magnolia), Todd Mussman, Jay Swift, Nick Melvin, Tommy Searcy (Local Three / Muss and Turners), and Ryan Trimm (Sweet Grass and Next Door), all of whom will lead teams in this epic battle. More teams are expected to be added.

COCHON Heritage BBQ a la carte tickets for the weekend’s various events, ranging from $50-$200, are on sale now on the official Heritage BBQ website. Or, true pork fans can go hog wild with the All Access Weekend Pass for $500, an inclusive ticket to all of the weekend’s premier festivities.

To learn more about the event or for digital and print assets, visit the Heritage BBQ site or for more information.

Friday, August 17, 2012

Menchie's Frozen Yogurt Opens in West Chester with Seven Days of Grand-Opening Giveaways, Freebies

Menchie’s, a global brand that has built its reputation on making each of its guests smile by providing an unparalleled frozen yogurt experience, will be celebrating the grand opening of its Menchie’s Beckett Ridge store at 8177 Princeton Glendale Road in West Chester.

From August 25 through August 31, Menchie’s will be spreading smiles during a seven-day celebration packed with family-friendly activities and events designed to bring out the kid in everyone, regardless of age.

Day: Saturday
Time: 11 a.m. – 1 p.m.
Details: Ribbon cutting with Menchie (the mascot), FREE frozen yogurt, free T-shirts and a balloon artist

Day: Sunday
Time: 1 p.m.
Details: Free plushie doll, free color-in T-shirts and free face painting

Day: Monday
Time: 5 p.m. – 6 p.m.
Details: $1 yumm – Fill up your cup for only $1

Day: Tuesday
Time: 2 p.m. – 4 p.m.
Details: Kids 10 and under eat free

Day: Wednesday
Time: 11 a.m. – 1 p.m.
Details: Lunchtime yumm - Half-off frozen yogurt

Day: Thursday
Time: 3 p.m.
Details: Free dodge ball with every cup purchased

Day: Friday
Time: 8 p.m. to close
Details: Date night - Buy one frozen yogurt, get one free

*while supplies last, see store for details.

Menchie’s provides best-in-class frozen yogurt with a fun, interactive environment including upbeat music, chalkboards for kids to draw on, free giveaways to children and top notch guest service. With a fun-loving spirit and mission to make every guest smile, Menchie’s looks forward to providing the West Chester community with the ultimate frozen yogurt experience.

“I was at the point in life where I was ready to reinvent myself and wanted to own a business with a model that matches my objectives in life, which are community involvement and guest experience,” said Jim Hach, a local resident and owner of Menchie’s Beckett Ridge, who has worked at the business operations end of the food industry for the past 30 years. “After an extensive search for a model that fit my criteria, there was no doubt that Menchie’s was just that.”

Menchie’s success comes from helping guests create memories in a family-friendly environment that is warm, welcoming, interactive and fun, providing guests with comfortable indoor and outdoor seating areas, family-friendly music, chalkboards for children to color on, and party rooms for birthday parties and events. As the only frozen yogurt store that provides toys and giveaways to children, Menchie’s has become every child’s favorite destination.

Menchie's is also actively involved in each community it serves. Stores partner with local schools in fundraising activities and education incentive programs. Each Menchie's store donates thousands of dollars in cash and products annually to local schools to support student programs.

Furthermore, the company is a world leader in ensuring best-in-class products, and considers itself the ambassador of frozen yogurt quality worldwide. Menchie’s ensures that only the highest quality milk and flavors are used to make its frozen yogurt. The brand’s exclusive private label collection is made from the milk of “smiley” California cows, which have not been treated with artificial growth hormones (rBST). Menchie’s frozen yogurt contains live and active cultures and has received the Live and Active Culture (LAC) seal indicating its endorsement by the National Yogurt Association.

Menchie’s makes guests smile by serving an unlimited mix of yogurt and toppings at a unique self-serve station with more than 100 rotating yogurt flavors from cake batter and pomegranate tart to chocolate silk and vanilla snow, and more than 70 rotating toppings including fresh fruits, granolas, nuts, an assortment of high quality candies and hot fudges.

Menchie’s Beckett Ridge is located at 8177 Princeton Glendale Road in West Chester and is open Sunday through Thursday from 11 a.m. until 11 p.m. and Friday and Saturday from 11 a.m. until midnight. For more information, please call (513) 860-3705 or visit

About Menchie’s
Menchie’s creates lasting memories through its mission statement to make every guest smile and by being the friendliest place on earth. Providing an unparalleled guest experience that is warm, welcoming, tasty and fun, Menchie’s stores contain interactive elements such as chalkboards for kids, party rooms, enjoyable music, arts & crafts, and indoor/outdoor seating areas where friends and family gather. Placing a focus on people and community before commerce, Menchie’s franchisees actively donate thousands of dollars to local school programs and charitable organizations. With its own proprietary frozen yogurt label, Menchie’s guests create their own unique combinations from over 100 rotating yogurt flavors and 70 rotating toppings. In July 2010, Menchie’s was awarded 1st place in Restaurant Business Magazine’s annual ‘Future 50’ list, ranking it the fastest-growing franchise in the restaurant industry. In 2011, the company repeated its top mark, achieving 2nd place on the list. In 2012, Menchie’s was included in Entrepreneur magazine’s “Franchise 500” list as well as ranked in the publication’s “Fastest-Growing,” “Top New” and “America’s Top Global” franchise categories. Menchie’s has 220 locations open in the United States, Canada, Japan, Australia, Puerto Rico, Guam and Israel with an additional 250 currently in development, and is poised to total more than 300 open stores by the end of 2012, and expects to celebrate 500 open stores in 2013. For more information, including franchising opportunities, visit

Thursday, August 16, 2012

Food gift ideas

Embellishments for the kitchen and chef that add some functional fun – these three kitchen finds make great gifts.

For the table - MYDrap
Entertaining doesn’t have to include paper napkins – there is a solution as convenient as paper towels, but far more elegant. MYdrap napkins and placemats come on a perforated roll - 12 soft, supple cotton or linen squares and rectangles that you can tear off as needed! Biodegradable and recyclable, they can even be washed and used over and over. MYdrap napkins and placemats come in 3 sizes and more than 20 colors.

For the counter - Toaster Tops
Attractive yet functional décor for the kitchen toaster - now the common counter staple can be the center of attention! Perfect for the changing seasons and holidays, Toaster Tops come in a variety of designs to suit any décor and makes a great gift idea. The tops not only decorate the home, but they also keep dust from getting into the toaster. See the selection of tops here:

For the chef - Flirty Aprons
Flirty Aprons are perfect to help today's woman accomplish kitchen tasks while keeping her clothes clean, maintaining style all while feeling beautiful. Whether a fan of vintage, classic, sexy or sweet apron designs, these aprons add spice to everyday life. With so many looks, there is a perfect fit for every woman.

Aquaculture Feeding World's Insatiable Appetite for Seafood

Total global fish production, including both wild capture fish and aquaculture, reached an all-time high of 154 million tons in 2011, and aquaculture is set to top 60 percent of production by 2020, according to new research conducted by the Worldwatch Institute ( for its Vital Signs Online service. Wild capture was 90.4 million tons in 2011, up 2 percent from 2010. Aquaculture, in contrast, has been expanding steadily for the last 25 years and saw a rise of 6.2 percent in 2011, write report authors Danielle Nierenberg and Katie Spoden.

"Growth in fish farming can be a double-edged sword," said Nierenberg, co-author of the report and Director of Worldwatch's Nourishing the Planet project. "Despite its potential to affordably feed an ever-growing global population, it can also contribute to problems of habitat destruction, waste disposal, invasions of exotic species and pathogens, and depletion of wild fish stock."

Humans ate 130.8 million tons of fish in 2011. The remaining 23.2 million tons of fish went to non-food uses such as fishmeal, fish oil, culture, bait, and pharmaceuticals. The human consumption figure has increased 14.4 percent over the last five years. And consumption of farmed fish has risen tenfold since 1970, at an annual average of 6.6 percent per year. Asia consumes two thirds of the fish caught or grown for consumption.

The fish sector is a source of income and sustenance for millions of people worldwide. According to the UN Food and Agriculture Organization, for every one job in the fish sector, three to four additional jobs are produced in secondary activities, such as fish processing, marketing, maintenance of fishing equipment, and other related industries. And on average each person working in the fish sector is financially responsible for three dependents. In combination, then, jobs in the primary and secondary fish sectors support the livelihoods of 660 million to 820 million people----10-12 percent of global population.

Although Africa is only the fourth largest producer of fish in the world, its water resources are highly sought after by larger, more-competitive fishing trawlers. Extreme overfishing occurs when foreign trawlers buy fishing licenses from African countries for marine water use. In West African waters, foreign trawlers pose a threat because factory ships from the United Kingdom, other countries within the European Union, Russia, and Saudi Arabia can outcompete the technologies used by local fishers. In Senegal, for example, a local fisher can catch a few tons of fish each day in the typical 30-foot pirogue. In contrast, factory ships from industrial countries catch hundreds of tons daily in their 10,000-ton factory ships.

Wild fish stocks are at a dangerously unsustainable level. As of 2009 (the most recent year with data), 57.4 percent of fisheries were estimated to be fully exploited----meaning current catches were at or close to their maximum sustainable yield, with no room for further expansion. Of the remaining fisheries in jeopardy, around 30 percent were deemed overexploited, while a little less than 13 percent were considered to be not fully exploited.

A number of government initiatives give some hope to a future of sustainable fishing. In the United States, the Magnuson-Stevens Act mandated that overfished stocks be restored; as of 2012, two-thirds of U.S. stocks are fished sustainably and only 17 percent are fished at overexploited levels. In New Zealand, 69 percent of stocks are above management targets, but Australia only reports 12 percent of stocks at overexploitation levels due to increased government fishery standards.

To maintain the current level of fish consumption in the world, aquaculture will need to provide an additional 23 million tons of farmed fish by 2020. To produce this additional amount, fish farming will also have to provide the necessary feed to grow the omnivorous and carnivorous fish that people want. Aquaculture is being pressured to provide both food and feed because of the oceans' overexploited fisheries.

Continually increasing fish production, from both aquaculture and fisheries, raises many environmental concerns. If aquaculture continues to grow without constraints, it could lead to degradation of land and marine habitats, chemical pollution from fertilizers and antibiotics, the negative impacts of invasive species, and a lessened fish resistance to disease due to close proximity and intensive farming practices. To prevent these problems, policymakers, fishers, and consumers need to find alternative sources for fish feed, combat illegal fishing, encourage more-sustainable practices in aquaculture, acknowledge the potential effects of climate change on the oceans, and think critically about what and how much fish to consume.

Further highlights from the report:
• In 2011, inland aquaculture increased 6.2 percent to reach 44.3 million tons, while marine aquaculture increased 6.6 percent, to 19.3 million tons.
• Fish production rose 6.4 percent in Asia in 2010 (the latest year with regional data), amounting to 121.3 million tons. In 2010, Europe, a distant second, produced 9.7 percent (16.4 million tons) of the global fish supply.
• In 2010, some 54.8 million people were directly engaged full-time or part-time in capture fisheries or aquaculture.

Wednesday, August 15, 2012

Bourbon Women's "Not Your Pink Drink" Contest Challenges Mixologists to Create Signature Cocktail

The Bourbon Women Association’s inaugural “Not Your Pink Drink” contest encourages professional and amateur mixologists to create a cocktail that reflects the sassy spirit of the organization. Entries must include bourbon and at least two other ingredients – and the resulting drink can’t be pink!

The deadline for submissions is Sept. 1. Winners in each division, professional and amateur, will be announced at the prestigious Kentucky Bourbon Festival in Bardstown in September and will be declared the official cocktails of the Bourbon Women Association for one year.

For more information and a complete list of “Not Your Pink Drink” contest rules, visit

The Bourbon Women Association has close to 400 members in 20 states and three countries. The group, founded in 2011 in Kentucky, provides educational and networking opportunities for women who appreciate America’s native spirit. Annual membership is $50 and includes exclusive member-only events at distilleries and other one-of-a-kind events produced solely for Bourbon Women.

Tuesday, August 14, 2012

Peachy Plates with QVC’s David Venable

Looking for a refreshing summer treat that is big on taste yet short on calories? Turn to David Venable, program host of QVC’s popular cooking and dining show In the Kitchen with David, for “peachy plates” that are deliciously divine and in season. Add a little sweetness to any outdoor barbeque with the following recipes.

Grilled Peaches in a Brown Sugar Butter Sauce over Ice Cream

§ 4 ripe peaches, washed, halved and pits remove
§ 2 tbsp brown sugar
§ 1 tbsp melted butter
§ 1 tsp cinnamon
§ Few drops of vanilla extract
§ Pinch of salt
§ Vanilla ice cream

§ Mix the brown sugar, melted butter, vanilla extract, and salt in a small bowl until well incorporated
§ Lay the peaches skin side up in a grill pan
§ Grill over direct, medium heat until they begin to soften; approximately 6 to 10 minutes depending on the size of the peach’ giving the grill lid open
§ Flip the peaches, so the skin side is now down, and sprinkle the brown sugar mixture over each peach
§ Continue grilling for an additional 6 to 10 minutes, until the juice begins to bubble around the edges of the skin; signaling that the peaches are done
§ Place the peaches in serving bowls and top with a scoop of vanilla ice cream

David’s Peach Fritters

§ 1 cup flour
§ 1 tsp salt
§ 1 tsp baking powder
§ 2 eggs
§ 1/3 cup milk
§ 1 tbsp melted butter or vegetable oil
§ 1 ¼ cups diced peaches sprinkled with a touch of cinnamon
§ Granulated sugar in a flat sided bowl
§ Oil for fryer or deep frying pan

§ With a wire whip, combine flour, salt and baking powder
§ Next whisk in eggs, milk and butter
§ Fold in peaches
§ Heat oil in fryer or pan at 375°F
§ With a long handled ladle, ladle into the hot oil about 1/4 to 1/2 cup of batter, which will sink at first and then rise
§ Cook for about 2 to 3 minutes
§ Remove the fritters from the oil with long handled tongs
§ Quickly drain on paper towels
§ Place fritters in a bowl of sugar and then place on serving plate

David’s Homemade Peach Ice Cream

§ 4 egg yolks
§ 1 cup sugar
§ 1 cup whole milk
§ 1 cup heavy cream
§ 1 tsp vanilla extract
§ 1 tsp peach extract
§ 3 ripe peaches, peeled and chopped

Directions: § Combine the egg yolks and sugar in a mixing bowl and mix until fully incorporated
§ In a small saucepan, heat the milk until it starts to steam and the edges begin to bubble
§ Add the hot milk to the egg and sugar mixture and whip quickly until incorporated
§ Return the mixture to the saucepan, set the burner to low and stir quickly until the mixture thickens enough to slightly coat the back of a spoon
§ Remove the custard from the heat and let it cool for an hour
§ Transfer mixture to a metal bow and store covered in refrigerator for 6 hours
§ Add the heavy cream, both extracts and the chopped peaches
§ Add the mixture to your ice cream maker

Count Down to Weight Loss Success

According to the Center for Disease Control, one-third of Americans (more than 100 million people) are considered obese, putting them at risk for the leading causes of death: heart disease, stroke, type 2 diabetes, and certain types of cancer. While Americans spend $40 billion per year on weight-loss programs and products, it is as affordable and easy as counting down the pounds with intelligent cooking. The real secret to weight loss is to burn more calories than eaten, which means knowing the amount of calories consumed. The Complete Idiot’s Guide® to 200-300-and 400-Calorie Meals helps readers put together a meal plan that keeps them on their calorie goals without losing flavor or hundreds of dollars on weight-loss fads. The book also includes:

• Calculating a calorie budget
• Keeping track of calories
• Estimating calories on the go
• Two weeks of meal plans
• Eating schedules for every calorie budget
• Recipes for 300- and 400- meals
• 200-calorie snacks and light meal recipes

The Complete Idiot’s Guide® to 200-300-and 400-Calorie Meals also includes dessert recipes to satisfy any sweet tooth with less calories and sugar.

About the Authors
Heidi McIndoo, RD (Framingham, Mass.) is a registered dietitian and nutrition communication specialist. In addition to books, McIndoo has written nutrition articles for several magazines including Fitness, Family Circle, Prevention, Woman's Day, and Today's Diet and Nutrition. In addition, she consults with corporations and provides nutrient analysis of recipes and menus. McIndoo has served as National Media Spokesperson for the American Dietetic Association. You can follow her blog at

Chef Ed Jackson (Boston) graduated from the prestigious Culinary Institute of America in Hyde Park, New York in 2000 with the President’s Scholarship Award. He has worked at several prominent restaurants including Maison Robert, Tremont 647 and The Tuscan Grill. Currently, Jackson is a chef at Whole Foods Market and is in production on a video cooking series called “Chef Ed Cooks.” In September, 2009, Ed Jackson and Becky Sue Epstein published The American Lighthouse Cookbook (Sourcebooks, Inc.) - winner of THE NATIONAL “BEST BOOKS” 2009 AWARDS (NBBA) by Visit his website, for links to his YouTube cooking classes.

The Complete Idiot’s Guide® to 200-300-and 400-Calorie Meals ISBN: 9781615641864, August 2012, $19.95 Authors: Heidi McIndoo, RD (Framingham, Mass.) and Chef Ed Jackson (Boston)


Dishcrawl, the social dining movement known for their culinary crawl adventures seeks to create local foodie entrepreneurs around the world and help them make money doing what they love.

"I'm looking for select women (and men) who believe in food, community and bringing people together, and I'm going to show them how to take over the world. We call these amazing people Dishcrawl Ambassadors," says Dishcrawl Founder and CEO Tracy Lee.

Dishcrawl Ambassadors have been the driving forces in their communities. They bring people together over food, host special dinners featuring the best local chefs, and help local restaurants promote their food.

"The best part for me is helping women (and men) around the world realize their dreams, help them become the center of their food communities. Dishcrawl Ambassadors are great for the local economy and small businesses. It's what our country was built on," says Tracy.

Think you're good enough for the #fempire? A casting call on Twitter is how entrepreneurs can "try out" to be a Dishcrawl Ambassador.

Tweet photos and tell us what "food" and "community" mean to you. Tag your tweets #fempire to be considered. The casting call takes place between August 15 and August 30th. On August 31st, winners across local cities will be called to take over their local food communities.

To inquire more about this exclusive digital social event, please email

About Dishcrawl
Founded by Tracy Lee, Dishcrawl was inaugurated in San Jose in 2010 on the premise that food is the best way to bring communities together. Dishcrawl Ambassadors around North America serve up culinary crawls, featured chef meals, and more social dining experiences. Dishcrawl is currently located in the Silicon Valley and on the web at

Thursday, August 9, 2012

Healthy & Fun Drink Recipes From Cascade Ice

Back-to-School Berry Blast
To create, mix 1 cup of apple slices, ¾ cup Greek yogurt, ½ cup soy or almond milk, a handful of fresh berries and 4oz Cascade Ice Zero-Calorie Huckleberry Blackberry Sparkling Water in a blender. Blend until smooth and top with a few more fresh berries.

Apple Fizzies
So delicious and fun to make! Just pour 6oz Cascade Ice Zero-Calorie McIntosh Apple over ice, add in sliced Red Delicious apples and sprinkle in some cinnamon. For the perfect after-school combo, serve the extra apple slices with a tablespoon of peanut butter!

Watermelon Slushie
Watermelon is oh-so-delicious, and ripe for the pickin’ this fall. In a blender, combine a few handfuls of ice, several seedless watermelon chunks and 8oz of Cascade Ice Zero-Calorie Blueberry Watermelon. Then, pour in 6oz of club soda. Blend to desired consistency and enjoy!

Pear Limeade
To make, start with a handful of ice and a chilled glass. Next, add 6oz Cascade Ice Zero-Calorie Key Lime Lulo Pear. Finish it off with a splash of apple juice and a freshly-squeezed lime. Garnish with sliced lime wedges for a fun touch.

Cascade Ice beverages are available for purchase online and in stores nationwide.

Monday, August 6, 2012

Mexico City Campaign Touts World-Renowned Gastronomy

Starting this summer, the Ministry of Tourism of Mexico City launched a promotional campaign in the United States to showcase the capital as one of the world’s most well-rounded destinations for leisure and business travelers alike. The campaign focuses on Mexico City’s vibrant culture, luxury products and services, ideal facilities and amenities for business and incentive travel, as well as the country’s award-winning cuisine.

Mexico City appointed Newlink Communications as the public relations and consultancy firm to execute the destination’s promotional campaign. Newlink Communications will also spearhead an advertising initiative targeting the luxury market and hosting a roadshow aimed to attract top tour operators and influential media throughout key cities in the U.S.

The roadshow kicked off in Miami on July 20th, and will continue in Chicago, Dallas, Los Angeles and New York throughout the month of August. The Mexico Tourism Board and Aeromexico are joining Mexico City during these individual city visits to support the destination’s initiative and help deliver a strong and compelling message about the wide range of opportunities available.

Mexico City is also hosting a series of familiarization trips, each of the four targeting specialized writers within a list of important niche interests pre-identified by Mexico City. The first will target LGBT interests and the second one reaches those interested in spa and wellness activities. The third media trip focuses on Mexico City’s vibrant culture and while highlighting it as a fashion-forward destination. The last visit to Mexico emphasizes the city’s incomparable cuisine through a culinary tour.

Newlink’s partnership with Mexico City also encompasses an advertising campaign with Conde Nast, home to some of the world’s most successful media brands.

Mexico City’s Minister of Tourism Carlos Mackinlay said that "Tourism is a key economic generator of the city, representing 7% of the GDP. During summer time only, the hotels in the destination expect to receive more than 2.3 million tourists, with an economic impact of 700 million dollars”. He also added that “given its hotel infrastructure, convention centers, land and air accessibility, four World Heritage sites, more than 150 museums, upscale restaurants, archaeological sites, beautiful neighborhoods, monuments and parks, Mexico City remains Latin America’s most visited destination".

The Mexican capital has one of the world’s most well-rounded entertainment offerings, comprised of approximately 12,000 artistic, cultural, recreational and sporting activities taking place each year. Mexico City has also emerged as a leader in business travel and is listed number 39 in the international ranking for conventions, escalating 8 positions in the world ranking in the last 2 years. In 2011, the destination hosted more than 500 large meetings in hotels and convention centers, more than some of the world’s most prolific cities like Washington, Tokyo, Las Vegas and New York.

Mexico City boasts more than 3,500 restaurants with traditional Mexican and international cuisine, as well as two of the world’s best restaurants, according to the prestigious Michelin Guide.

A new and ambitious "Green Plan" has also been implemented in an effort to convert the City into one of the greatest environmentally-sustainable destinations. As part of the plan, the City has updated its message to discourage industries with high pollution rates, banned construction in certain areas, and raised ecological awareness by emphasizing the protection of natural areas and water sources. Innovative transportation systems such as the "Eco-bici" have been implemented to reduce environmental impact and road congestion by encouraging the use of bicycles instead of vehicles.

Thursday, August 2, 2012

Certified Angus Beef brand announces first barbecue science classat the Ohio State University

The Ohio State University (OSU), home to one of the world’s most renowned Meat Science Programs, has unveiled an innovative new course that is the first-of-its-kind at the university. With a focus on the “science behind the sizzle,” the Barbecue Science class begins Aug. 28, 2012, at the main Columbus campus and has already reached its capacity of 32 eager students.

The class is the brainchild of OSU’s professors Dr. Henry Zerby and Dr. Paul Kuber, who quickly gained support from the Ohio-based Certified Angus Beef ® brand - the only brand of beef owned by the American Angus Association®. Zerby leads the undergraduate curriculum design of the Animal Sciences Program at OSU, serving as instructor for multiple courses related to meat science, food products as well as human and animal interaction.

The Barbecue Science class has been developed to engage students in a hands-on and interactive learning experience that discusses proper preparation and nutritional value of meat products. Lectures and labs are on preparations such as grilling and smoking as well as the scientific composition of beef, pork and poultry.

Guest instructors include Weber’s Training and Education Manager and Grilling Expert Kevin Kolman, who will lead two classes on topics including basic grilling, fuels and direct and indirect heat techniques. Students will be using a variety of grills from the Weber product line throughout the semester.

“I have always believed that the more senses involved in the learning process the stronger the impact,” explains Zerby. “What better way to include taste, sound, sight and smell than a barbecue class that incorporates science and food safety.”

Through the Meat Science Program at Ohio State, students learn the underlying principles of biology, physiology and nutrition that drive animal growth and the impact on meat quality. Available at the undergraduate level as a Meat Science major or minor, program courses provide the basis for learning more about animal production, management, evaluation and selection, meat products and animal health and welfare. Students can also become members of the Meat Judging Team, which travels to packing facilities throughout the U.S, competing against other schools on the evaluation of meat grades and quality.

“One of our brand’s core missions is education and our strong relationship with Ohio State University is evident by so many talented Buckeye grads walking the hallways of our headquarters,” shares John Stika, president of Certified Angus Beef LLC. “As a brand based on science, it is a true delight to partner with OSU to offer this innovative meat science program.”