Nine out of ten consumers can name a food that benefits their health, such as calcium for bone health, according to the 2007 Consumer Attitudes toward Functional Foods/Foods for Health Survey* by the International Food Information Council. Consumers believe foods can provide benefits beyond basic nutrition; but getting them to select these foods and a healthy diet routinely challenges food companies and health professionals.
This year, soy and probiotics rose to the top of foods and ingredients that survey respondents believe have special health benefits. The 2007 survey found that 55 percent of respondents were able to recognize that soy protein and soy reduce the risk of heart disease, up from 41 percent in 2005. Awareness of the role of probiotics in maintaining a healthy digestive system and immune system role about 10 points over the same period. Although only about one in four (25 percent) consumers reported consuming soy to reduce cancer, twice that number of 50% of consumers were very or somewhat likely to consumer soy to reduce the risk of cancer. Likewise, 40 percent of consumers already consume probiotics to maintain a healthy digestive track, and 45 percent are likely to consume them in the future. The steady growth in soyfoods sales reflects the consumer interest in obtaining health benefits from soy.
According to the IFIC survey, the top ten functional foods named top-of-mind by consumers were: 1) fruits and vegetables; 2) fish, fish oil, seafood; 3) milk and other dairy products; 4) whole grains, including oats, oat bran, and oatmeal; 5) fiber; 6) green tea; 7) meat; 8) water; 9) certain herbs and spices; and 10) nuts. “Our survey results show the American public is receptive and eager to receive nutrition information about specific foods and their health benefits. They want to make wiser choices about what kinds of foods they eat based on a desire to improve their overall well-being and their physical health,” said Wendy Reinhardt Kapsak, M.S., R.D., and Director of Health and Nutrition for IFIC.
* The 2007 IFIC Consumer Attitudes toward Functional Foods/Foods for Health Survey is a quantitative, web-based survey of 1000 U.S. adults, 18 and older that measures and tracks changes in consumer awareness, knowledge, behaviors and interest in functional foods, or any food or food component that may have health benefits beyond basic nutrition. This fifth edition of the survey was conducted April 10-24, 2007, and previous versions were fielded in 1998, 2000, and 2002, and 2005.
Friday, October 12, 2007
Thursday, October 11, 2007
CIA & Harvard News: Healthy Kitchens, Healthy Live
Harvard Medical School (HMS) and The Culinary Institute of America (CIA) co-hosted their pioneering initiative Healthy Kitchens, Healthy Lives: A Leadership Conference Bridging Nutrition Science, Health Care, and the Culinary Arts this weekend at the CIA's Greystone campus in Napa Valley, CA. At this unique, semi-annual gathering, health professionals from around the country participated in seminars led by Harvard scientists and in hands-on cooking workshops led by CIA chef-instructors as they explored the delicious possibilities of healthful food and its preparation.
Healthy Kitchens, Healthy Lives, a novel collaboration between two leading educational institutions, is designed to provide the hundreds of health care professionals attending the sold-out conference with the latest scientific findings about diet and nutrition combined with practical, healthful cooking skills, ideas and inspiration. The goal of Healthy Kitchens, Healthy Lives is for attendees to take what they have learned at the conference and incorporate it into their own lives, enabling them to become role models and teachers for their patients, clients and healthcare organizations.
The first Healthy Kitchens, Healthy Lives conference last April has already begun to spread the seeds of change: hospitals initiating courses on cooking, nutrition, and health for their physicians and facility directors; universities using conference information as a framework for studies on prevention and treatment of diabetes; physicians cooking more nutritionally for themselves and passing this inspiration on to their patients; and dietitians for major managed healthcare organizations teaching families with genetically high cholesterol how to decrease their risk for early heart disease by learning to prepare simple, nutritious and delicious meals at home.
In the battle against obesity and other lifestyle-linked diseases—and with estimates that healthier food choices could save Americans $90 billion a year in health care costs and lost productivity1—the stakes are high to spawn a movement within the medical community that puts physicians and other healthcare professionals in a better position to encourage healthier food choices and lifestyles among their patients, the broader healthcare community, and the media.
"What if physicians and other medical professionals acquired the necessary skills to model healthy eating behaviors themselves and passed these skills on to their patients?" asked David M. Eisenberg, MD, Bernard Osher Associate Professor, Harvard Medical School and co-director of the conference. "Healthy Kitchens, Healthy Lives intends to inform and inspire this and the next generation of medical professionals and food industry leaders by giving them the tools to serve as role models for change when it comes to healthy eating."
In plenary and break-out sessions, Harvard Medical School and Harvard School of Public Health faculty members present the "state of the science" in nutrition and health research. During kitchen sessions, CIA chef-instructors teach health care professionals how to use simple techniques from Mediterranean, Asian and Latin cuisines—along with other flavor strategies—to increase the appeal of meals primarily based on fruits and vegetables, whole grains, legumes, nuts, and healthy oils and proteins. Meals throughout the conference reflect recipes, cooking techniques and nutritional concepts demonstrated over four days.
This unique synergy of scientist and culinarian is at the core of the sessions, including Childhood Obesity and Strategies for Prevention and Treatment; Plant-based Foods, Longevity, and Prevention of Chronic Disease; Eating Well on a Budget; and Mindfulness in Diet, Exercise and Life. Hands-on kitchen workshops include Vegetables: Inspiration from World's Cuisines; Cool Salads and Creative Dressings; Protein Strategies: Fish, Chicken and Tofu Cooking Made Easy; and The Dessert "Flip" and Other Seductive Ideas.
An important thread throughout the conference was the crisis of obesity in America, including the epidemic of childhood obesity. "The obesity challenge is too complex for either food professionals or the medical community to solve on their own," said Mark Erickson, C.M.C., Vice President of Continuing Education for the CIA, and co-chair of Healthy Kitchens, Healthy Lives. "It's going to take working together to effect essential change in one of the most pressing health issues of our times."
The next Healthy Kitchens, Healthy Lives leadership conference will be held April 10-13, 2008, at the CIA's Greystone campus. For complete information about this educational initiative, including a list of companies supporting the conference with academic grants or participating as exhibitors, visit www.healthykitchens.org.
Healthy Kitchens, Healthy Lives, a novel collaboration between two leading educational institutions, is designed to provide the hundreds of health care professionals attending the sold-out conference with the latest scientific findings about diet and nutrition combined with practical, healthful cooking skills, ideas and inspiration. The goal of Healthy Kitchens, Healthy Lives is for attendees to take what they have learned at the conference and incorporate it into their own lives, enabling them to become role models and teachers for their patients, clients and healthcare organizations.
The first Healthy Kitchens, Healthy Lives conference last April has already begun to spread the seeds of change: hospitals initiating courses on cooking, nutrition, and health for their physicians and facility directors; universities using conference information as a framework for studies on prevention and treatment of diabetes; physicians cooking more nutritionally for themselves and passing this inspiration on to their patients; and dietitians for major managed healthcare organizations teaching families with genetically high cholesterol how to decrease their risk for early heart disease by learning to prepare simple, nutritious and delicious meals at home.
In the battle against obesity and other lifestyle-linked diseases—and with estimates that healthier food choices could save Americans $90 billion a year in health care costs and lost productivity1—the stakes are high to spawn a movement within the medical community that puts physicians and other healthcare professionals in a better position to encourage healthier food choices and lifestyles among their patients, the broader healthcare community, and the media.
"What if physicians and other medical professionals acquired the necessary skills to model healthy eating behaviors themselves and passed these skills on to their patients?" asked David M. Eisenberg, MD, Bernard Osher Associate Professor, Harvard Medical School and co-director of the conference. "Healthy Kitchens, Healthy Lives intends to inform and inspire this and the next generation of medical professionals and food industry leaders by giving them the tools to serve as role models for change when it comes to healthy eating."
In plenary and break-out sessions, Harvard Medical School and Harvard School of Public Health faculty members present the "state of the science" in nutrition and health research. During kitchen sessions, CIA chef-instructors teach health care professionals how to use simple techniques from Mediterranean, Asian and Latin cuisines—along with other flavor strategies—to increase the appeal of meals primarily based on fruits and vegetables, whole grains, legumes, nuts, and healthy oils and proteins. Meals throughout the conference reflect recipes, cooking techniques and nutritional concepts demonstrated over four days.
This unique synergy of scientist and culinarian is at the core of the sessions, including Childhood Obesity and Strategies for Prevention and Treatment; Plant-based Foods, Longevity, and Prevention of Chronic Disease; Eating Well on a Budget; and Mindfulness in Diet, Exercise and Life. Hands-on kitchen workshops include Vegetables: Inspiration from World's Cuisines; Cool Salads and Creative Dressings; Protein Strategies: Fish, Chicken and Tofu Cooking Made Easy; and The Dessert "Flip" and Other Seductive Ideas.
An important thread throughout the conference was the crisis of obesity in America, including the epidemic of childhood obesity. "The obesity challenge is too complex for either food professionals or the medical community to solve on their own," said Mark Erickson, C.M.C., Vice President of Continuing Education for the CIA, and co-chair of Healthy Kitchens, Healthy Lives. "It's going to take working together to effect essential change in one of the most pressing health issues of our times."
The next Healthy Kitchens, Healthy Lives leadership conference will be held April 10-13, 2008, at the CIA's Greystone campus. For complete information about this educational initiative, including a list of companies supporting the conference with academic grants or participating as exhibitors, visit www.healthykitchens.org.
Wednesday, October 10, 2007
New for wine
Wine Whisks:
A whole new way to let wine "breathe"? These miniature whisks breathe the life into your vino in seconds.
TableTopics Wine Topics To Go:
If you could drink only one varietal for the rest of your life, which would you choose?
Did you question Merlot after seeing the movie What TableTopics Conversation Starters transform the same old cocktail party chit chat, and wine tasting parties to a whole new level. Small cubes are filled with mini cards each with a different question. They are fun, thought provoking and guaranteed to propel your conversations to new heights. Discover something new about your family, friends and even yourself! www.tabletopics.com
A whole new way to let wine "breathe"? These miniature whisks breathe the life into your vino in seconds.
TableTopics Wine Topics To Go:
If you could drink only one varietal for the rest of your life, which would you choose?
Did you question Merlot after seeing the movie What TableTopics Conversation Starters transform the same old cocktail party chit chat, and wine tasting parties to a whole new level. Small cubes are filled with mini cards each with a different question. They are fun, thought provoking and guaranteed to propel your conversations to new heights. Discover something new about your family, friends and even yourself! www.tabletopics.com
Feng Shui Makeovers Make For Incredible Home Improvements
The Feng Shui Factor
Modern Homes Ancient Blueprint
By MaryAnn Russell
166 pages 5.5 in by 8.5 in.
ISBN 978-1-4218-9965-7 softcover $15.95
ISBN 978-1421899817 hardcover $22.95
1st World Publishing 2007
This fascinating feng shui book by MaryAnn Russell elucidates the essentials of feng shui. You will learn how to analyze all aspects of a property from the neighborhood setting to the interior of the bedroom. After reading this book, feng shui will no longer be a complex or foreign subject. MaryAnn methodically provides the context and application for all the factors that make a home or property strong or weak. The Feng Shui Factor is written with such clarity that it opens up a whole new world for the reader. You feel like you have hired your own feng shui consultant.
For more feng shui home improvement ideas and information visit http://www.fengshuifactor.com
About the Author MaryAnn Russell
MaryAnn Russell is an expert in the field of environmental energy. As a feng shui consultant she has studied all the major schools of feng shui. For over a decade the focus of her research and practice has been on the feng shui factors that truly influence the quality of people’s lives. For years she has worked with home owners, business owners, realtors, investors, designers and builders to maximize the potential of their environments. As a feng shui practitioner MaryAnn is continually focused on her passion for homes, remodeling and property renovation. She emphasizes making feng shui relevant, practical and useful so that people can gain the greatest possible benefit from their living spaces.
She resides in Southern California with her family where she focuses on her passion for homes, remodeling and property renovation.
Modern Homes Ancient Blueprint
By MaryAnn Russell
166 pages 5.5 in by 8.5 in.
ISBN 978-1-4218-9965-7 softcover $15.95
ISBN 978-1421899817 hardcover $22.95
1st World Publishing 2007
This fascinating feng shui book by MaryAnn Russell elucidates the essentials of feng shui. You will learn how to analyze all aspects of a property from the neighborhood setting to the interior of the bedroom. After reading this book, feng shui will no longer be a complex or foreign subject. MaryAnn methodically provides the context and application for all the factors that make a home or property strong or weak. The Feng Shui Factor is written with such clarity that it opens up a whole new world for the reader. You feel like you have hired your own feng shui consultant.
For more feng shui home improvement ideas and information visit http://www.fengshuifactor.com
About the Author MaryAnn Russell
MaryAnn Russell is an expert in the field of environmental energy. As a feng shui consultant she has studied all the major schools of feng shui. For over a decade the focus of her research and practice has been on the feng shui factors that truly influence the quality of people’s lives. For years she has worked with home owners, business owners, realtors, investors, designers and builders to maximize the potential of their environments. As a feng shui practitioner MaryAnn is continually focused on her passion for homes, remodeling and property renovation. She emphasizes making feng shui relevant, practical and useful so that people can gain the greatest possible benefit from their living spaces.
She resides in Southern California with her family where she focuses on her passion for homes, remodeling and property renovation.
Tuesday, October 9, 2007
Columbus Visitors Experience Best-Ever Holiday Shopping
For any traveler who likes to shop, holiday time is among the best times to experience Columbus. Ohio’s capital city offers one of America’s best shopping and retail experiences, with its eclectic mix of funky boutiques, cutting-edge fashion malls, one-of-a-kind museum shops and dynamic retail destinations. A few of the standout shopping spots include the following:
SURPRISING MUSEUM SHOPS: The groundbreaking and avant-garde exhibits at the Wexner Center for the Arts are mirrored in its museum store. From a unique embroidered eyeglass case by Jonathan Adler to a gorgeous flower petal tea strainer designed by Selma Serman, the store at the Wexner is as exciting as this contemporary museum’s exhibits. The Columbus Museum of Art Shop is another destination for one-of-a-kind gifts, including beautiful books, household objects, jewelry by local artisans, note cards and stationery, posters and more. With its coming Monet exhibition (Oct.-Jan. 2008), the store will feature special items inspired by Monet’s work. At COSI’s Science2GO! shop you’ll find learning projects, games, gadgets and really cool toys you won’t find anyplace else. The Franklin Park Conservatory gift shop is packed with garden and botanical gifts for kids and adults. You’ll find everything from garden art to a live caterpillar with instructions on how to watch him turn into a beautiful butterfly.
FANTASTIC NEIGHBORHOODS: From a gem of a 32-room bookstore, antiques emporiums and fine crafts and European housewares shops found along the cobbled streets of historic German Village, to charming gift stores and an authentic French bakery in Old Worthington and the chic boutiques of Bexley, Columbus is a city of neighborhoods. Each has its own distinctive flavor and style and each bears a matching mix of memorable shopping and dining. Historic Dublin is reminiscent of its old-world namesake, with bricked sidewalks that are home to cozy neighborhood pubs, a tea room and Irish imports shops. In Uptown Westerville, visitors can search for one-of-a-kind treasures in more than two dozen boutiques and antique and gift shops.
SHORT NORTH ARTS DISTRICT: You won’t find big-name retail chains on this lively two-mile stretch of North High Street. This strip of Columbus’s main north-south thoroughfare is an unforgettable jumble of unusual shops, cool boutiques and glitzy galleries. All are locally owned and one-of-a-kind. Visitors to this interesting neighborhood love shopping for everything from thrift-shop treasures, artisan chocolates and designer furniture to funky shoes and original works of art. There’s even the 50,000-square-foot Yankee Trader where you’ll find everything from the city’s best selection of tiaras to a Lady Godiva wig, a whoopee cushion or a rubber chicken.
EASTON TOWN CENTER: The quintessential “retail destination,” Easton Town Center’s cobblestone streets, central fountain and town square feel have made it a mecca for shopping and a playground for kids and adults alike. Whether they’re toting teens and ‘tweens who beg for Abercrombie and Limited Too, searching for a chic dress from Anthropologie and shoes from Nordstrom, or just window shopping for delicious accessories and furniture for their home, Easton is a shoppers’ fantasy. Visitors travel from near and far to enjoy Easton’s ongoing special events, unforgettable dining and incredible entertainment options. Shadowbox sketch comedy and rock ‘n roll club, Funny Bone Comedy Club, a 30-screen cinema, GameWorks, Build-A-Bear Workshop and other venues offer several days – and nights – of fun for all ages and interests.
POLARIS FASHION PLACE: Polaris opened in 2000 to rave reviews. Since then, the mall -- and everything for miles around it -- has grown to become one of the region’s top retail centers. The mall alone features more than 150 retail and specialty shops, with a keen emphasis on fashion. From signature anchors like Saks Fifth Avenue and Kauffman’s to important fashion names like Adrienne Vittadini and Brooks Brothers, Polaris Fashion Place offers fashionistas and first-timers alike a top-shelf shopping experience.
THE NORTH MARKET: Visitors who enjoy shopping for gourmet foods, farm-fresh produce, artisan ice cream, bread and popcorn or hand-crafted candles, sweaters, jewelry and gifts will savor the North Market experience. Jam-packed and abuzz with energy, Saturday mornings are especially busy at the North Market, when spring to fall farm market brings in extra produce. Wandering the market stalls for hard-to-find cheeses, meats and spices has turned the North Market into a hunting ground for travelers with good taste.
THE MALL AT TUTTLE CROSSING: Just north of the city, The Mall at Tuttle Crossing offers a classic mix of fine shopping with more than 140 top retail names, including Macy’s, Brookstone, Pottery Barn and more. Special family, kids’ holiday and discount events make the Tuttle Mall even more special.
Columbus is a city unlike any other. Vibrant and alive, Ohio’s Capital city is known for its unique style: an uncommon blend of neighborhoods, events, attractions and accommodations. Free visitors guides, maps, on-line booking and complete information about visiting Columbus are available from Experience Columbus, formerly known as the Greater Columbus Convention & Visitors Bureau, by calling 1-866-EXP-COLS or visiting www.ExperienceColumbus.com.
SURPRISING MUSEUM SHOPS: The groundbreaking and avant-garde exhibits at the Wexner Center for the Arts are mirrored in its museum store. From a unique embroidered eyeglass case by Jonathan Adler to a gorgeous flower petal tea strainer designed by Selma Serman, the store at the Wexner is as exciting as this contemporary museum’s exhibits. The Columbus Museum of Art Shop is another destination for one-of-a-kind gifts, including beautiful books, household objects, jewelry by local artisans, note cards and stationery, posters and more. With its coming Monet exhibition (Oct.-Jan. 2008), the store will feature special items inspired by Monet’s work. At COSI’s Science2GO! shop you’ll find learning projects, games, gadgets and really cool toys you won’t find anyplace else. The Franklin Park Conservatory gift shop is packed with garden and botanical gifts for kids and adults. You’ll find everything from garden art to a live caterpillar with instructions on how to watch him turn into a beautiful butterfly.
FANTASTIC NEIGHBORHOODS: From a gem of a 32-room bookstore, antiques emporiums and fine crafts and European housewares shops found along the cobbled streets of historic German Village, to charming gift stores and an authentic French bakery in Old Worthington and the chic boutiques of Bexley, Columbus is a city of neighborhoods. Each has its own distinctive flavor and style and each bears a matching mix of memorable shopping and dining. Historic Dublin is reminiscent of its old-world namesake, with bricked sidewalks that are home to cozy neighborhood pubs, a tea room and Irish imports shops. In Uptown Westerville, visitors can search for one-of-a-kind treasures in more than two dozen boutiques and antique and gift shops.
SHORT NORTH ARTS DISTRICT: You won’t find big-name retail chains on this lively two-mile stretch of North High Street. This strip of Columbus’s main north-south thoroughfare is an unforgettable jumble of unusual shops, cool boutiques and glitzy galleries. All are locally owned and one-of-a-kind. Visitors to this interesting neighborhood love shopping for everything from thrift-shop treasures, artisan chocolates and designer furniture to funky shoes and original works of art. There’s even the 50,000-square-foot Yankee Trader where you’ll find everything from the city’s best selection of tiaras to a Lady Godiva wig, a whoopee cushion or a rubber chicken.
EASTON TOWN CENTER: The quintessential “retail destination,” Easton Town Center’s cobblestone streets, central fountain and town square feel have made it a mecca for shopping and a playground for kids and adults alike. Whether they’re toting teens and ‘tweens who beg for Abercrombie and Limited Too, searching for a chic dress from Anthropologie and shoes from Nordstrom, or just window shopping for delicious accessories and furniture for their home, Easton is a shoppers’ fantasy. Visitors travel from near and far to enjoy Easton’s ongoing special events, unforgettable dining and incredible entertainment options. Shadowbox sketch comedy and rock ‘n roll club, Funny Bone Comedy Club, a 30-screen cinema, GameWorks, Build-A-Bear Workshop and other venues offer several days – and nights – of fun for all ages and interests.
POLARIS FASHION PLACE: Polaris opened in 2000 to rave reviews. Since then, the mall -- and everything for miles around it -- has grown to become one of the region’s top retail centers. The mall alone features more than 150 retail and specialty shops, with a keen emphasis on fashion. From signature anchors like Saks Fifth Avenue and Kauffman’s to important fashion names like Adrienne Vittadini and Brooks Brothers, Polaris Fashion Place offers fashionistas and first-timers alike a top-shelf shopping experience.
THE NORTH MARKET: Visitors who enjoy shopping for gourmet foods, farm-fresh produce, artisan ice cream, bread and popcorn or hand-crafted candles, sweaters, jewelry and gifts will savor the North Market experience. Jam-packed and abuzz with energy, Saturday mornings are especially busy at the North Market, when spring to fall farm market brings in extra produce. Wandering the market stalls for hard-to-find cheeses, meats and spices has turned the North Market into a hunting ground for travelers with good taste.
THE MALL AT TUTTLE CROSSING: Just north of the city, The Mall at Tuttle Crossing offers a classic mix of fine shopping with more than 140 top retail names, including Macy’s, Brookstone, Pottery Barn and more. Special family, kids’ holiday and discount events make the Tuttle Mall even more special.
Columbus is a city unlike any other. Vibrant and alive, Ohio’s Capital city is known for its unique style: an uncommon blend of neighborhoods, events, attractions and accommodations. Free visitors guides, maps, on-line booking and complete information about visiting Columbus are available from Experience Columbus, formerly known as the Greater Columbus Convention & Visitors Bureau, by calling 1-866-EXP-COLS or visiting www.ExperienceColumbus.com.
New Green SuperFood Drink Mix features Organic Chocolate
Amazing Grass has combined their premium blend of superfoods with the great taste and health benefits of organic cacao to create Green SuperFood Chocolate Drink Powder. This innovative new drink mix is an easy and delicious way for people to gain healthy servings of fruits and vegetables. Approximately 90% of the U.S. population does not obtain the recommended 5-9 servings per day. Just one serving of the new drink mix blended with milk helps consumers achieve the new FDA food pyramid guide’s daily serving of fruits and vegetables. The individual single-serving packets are convenient for traveling, too.
Offered in a 30-serving scoopable canister for $27.99, and a 15-count box of individual serving packets for $21.99, Green SuperFood Chocolate Drink Powder contains more than 3,000 mg of organic green superfoods in each serving. The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including organic wheat grass, barley grass, alfalfa, spirulina, spinach, chlorella and broccoli. It is widely available around the country including Whole Foods markets and Wild Oats, and can also be purchased at www.AmazingGrass.com.
Organic Cacao – ‘The Food of the Gods’ is More than Just a Delicious Flavoring
Although the chocolate taste is rich and delicious, Amazing Grass added organic cacao to Green SuperFood Chocolate Drink Powder for more than just flavor. Cacao is one of the richest food sources of antioxidants and heart-healthy magnesium and is a powerful source of essential minerals and nutrients including: Iron; Potassium; Vitamin C; proteins; beta-carotene; and alkaloids. A recent health feature about chocolate on CNN.com, “Chocolate Can Do Good Things For Your Heart, Skin and Brain,” cited many of the recent studies that demonstrate its benefits for promoting heart health, improving blood pressure, enhancing brain performance, boosting physical energy and nourishing the skin.
In addition to the cacao and the Green SuperFood blend, this vegan and gluten-free drink mix offers an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. It also features SambazonÒ Pure Acai Powder. This very nutritious purple berry grows in the Amazon Rainforest and is loaded with antioxidants, healthy omega fats, fiber and protein. Green SuperFood Chocolate Drink Powder also contains organic maca - a nutritious root grown at high altitudes in Peru that is an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass offers the most powerful vegetables on earth in a form that is convenient for hectic lifestyles. The small, family owned company provides premium nutrient-dense green superfoods for the whole family at grower direct prices. Amazing Grass produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa from a family farm in Kansas. Unlike other green food products, their grasses are slow-grown for over 200 days and harvested once per year at the nutritional peak. They are then dehydrated at low temperatures and stored frozen to preserve freshness. In addition to Green SuperFood Chocolate Drink Powder, Amazing Grass offers organic Wheat Grass and GREEN SuperFood in drink powder and tablet forms, and Kidz SuperFood chocolate drink powder. For more information visit www.AmazingGrass.com.
Offered in a 30-serving scoopable canister for $27.99, and a 15-count box of individual serving packets for $21.99, Green SuperFood Chocolate Drink Powder contains more than 3,000 mg of organic green superfoods in each serving. The Amazing Grass Green SuperFood blend is a unique and potent combination of nature’s most nourishing, cleansing and rebuilding green superfoods including organic wheat grass, barley grass, alfalfa, spirulina, spinach, chlorella and broccoli. It is widely available around the country including Whole Foods markets and Wild Oats, and can also be purchased at www.AmazingGrass.com.
Organic Cacao – ‘The Food of the Gods’ is More than Just a Delicious Flavoring
Although the chocolate taste is rich and delicious, Amazing Grass added organic cacao to Green SuperFood Chocolate Drink Powder for more than just flavor. Cacao is one of the richest food sources of antioxidants and heart-healthy magnesium and is a powerful source of essential minerals and nutrients including: Iron; Potassium; Vitamin C; proteins; beta-carotene; and alkaloids. A recent health feature about chocolate on CNN.com, “Chocolate Can Do Good Things For Your Heart, Skin and Brain,” cited many of the recent studies that demonstrate its benefits for promoting heart health, improving blood pressure, enhancing brain performance, boosting physical energy and nourishing the skin.
In addition to the cacao and the Green SuperFood blend, this vegan and gluten-free drink mix offers an enhanced digestive enzyme and active probiotic blend to improve nutrient absorption. It also features SambazonÒ Pure Acai Powder. This very nutritious purple berry grows in the Amazon Rainforest and is loaded with antioxidants, healthy omega fats, fiber and protein. Green SuperFood Chocolate Drink Powder also contains organic maca - a nutritious root grown at high altitudes in Peru that is an adaptogen that boosts the immune system and provides sustained energy, vitality and mental clarity.
Amazing Grass offers the most powerful vegetables on earth in a form that is convenient for hectic lifestyles. The small, family owned company provides premium nutrient-dense green superfoods for the whole family at grower direct prices. Amazing Grass produces certified organic wheat grass, barley grass, oat grass, rye grass and alfalfa from a family farm in Kansas. Unlike other green food products, their grasses are slow-grown for over 200 days and harvested once per year at the nutritional peak. They are then dehydrated at low temperatures and stored frozen to preserve freshness. In addition to Green SuperFood Chocolate Drink Powder, Amazing Grass offers organic Wheat Grass and GREEN SuperFood in drink powder and tablet forms, and Kidz SuperFood chocolate drink powder. For more information visit www.AmazingGrass.com.
Friday, October 5, 2007
‘Germbusters for Germophobes’ section demonstrates the food-safety appliance
CulinaryPrep, the kitchen appliance that removes dangerous impurities from food, including E.coli, listeria, and salmonella, was featured on the CBS Early Show, Friday, October 5, 2007. The Early Show featured the CulinaryPrep in a segment entitled “Germbusters for Germophobes”. The segment ran in the show’s second hour, and the CulinaryPrep was demonstrated by Senior Editor of BehindTheBuy.com, David Gregg.
CulinaryPrep is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life. Extensive independent testing was carried out by Whitbeck laboratories, Kansas State University and Louisiana State University and confirms the appliance’s efficiency.
To see the CulinaryPrep on the Early Show please visit: http://www.cbsnews.com/stories/2007/10/05/earlyshow/leisure/gamesgadgetsgizmos/main3333693.shtml.
CulinaryPrep is available to consumers online at www.culinaryprep.com.
CulinaryPrep is the only appliance available today that applies a patented process to remove dangerous impurities from food, giving families direct control over the safety of the food they eat. CulinaryPrep™ uses the patented Grovac™ Process to remove unwanted bacteria and food borne pathogens from meat, fish, and produce. Removal of impurities also enhances the natural flavor of the food and extends its shelf life. Extensive independent testing was carried out by Whitbeck laboratories, Kansas State University and Louisiana State University and confirms the appliance’s efficiency.
To see the CulinaryPrep on the Early Show please visit: http://www.cbsnews.com/stories/2007/10/05/earlyshow/leisure/gamesgadgetsgizmos/main3333693.shtml.
CulinaryPrep is available to consumers online at www.culinaryprep.com.
Thursday, October 4, 2007
New Bellagio Gift Set Offers Four Delectable Tins of Award-Winning Sipping Chocolate
Caffe D’Amore, newly selected as the Official Coffee of the Pasadena Tournament of Roses, today introduces a new item almost literally overflowing with class, distinction and great taste: “Il Collezione Bellagio” – a special Gift Set featuring four irresistible tins of award-winning Bellagio Sipping Chocolate.
The new “Il Collezione Bellagio” gift set is distinguished by a stylish textured box with embossed gold engraving, and contains a recipe card along with
9-ounce tins of Original, Mint, Cherry, and Caramel Bellagio Sipping Chocolate.
The new gift set retails for $49.99 and is available at high-end retailers nationwide such as Williams-Sonoma, Neiman Marcus and via www.caffedamore.com.
Honored in 2005 as Best New Food Product by the Specialty Coffee Association of America, Sipping Chocolate is a luxuriously rich chocolate dessert beverage imbued with a taste of fine European dark chocolate along with a hint of vanilla.
Best enjoyed steamed with whole milk, this creamily delicious gift to the palate is blended with only the finest possible ingredients. These include 100% pure cocoa powder, pure cane sugar, chocolate liquor, and cocoa butter (Sipping Chocolate contains no trans fats or hydrogenated oils).
Says Chris Julias, CEO of Caffe D’Amore (www.caffedamore.com), “We are very proud of our Bellagio brand, and are heartened to have seen it evolve into our premier line in such a short period of time. With Sipping Chocolate more popular than ever, the time was clearly right to create a gift set every bit as appealing, distinctive, and satisfying as we believe Bellagio products are themselves.”
About Caffe D’Amore
With roots in an early 20th Century family café in Northern Italy, Caffe D’Amore is widely respected for its rich, delicious, and varied specialty beverages, including highly-successful lines of coffees, ice blended drinks, teas, nutritional supplements, and scones. Caffe D’Amore products – all developed, produced, packaged and distributed at the company’s headquarters in Monrovia, California – are available to leading food service clients and popular retail establishments worldwide. For more information, please visit www.caffedamore.com or call
1-800-999-0171.
The new “Il Collezione Bellagio” gift set is distinguished by a stylish textured box with embossed gold engraving, and contains a recipe card along with
9-ounce tins of Original, Mint, Cherry, and Caramel Bellagio Sipping Chocolate.
The new gift set retails for $49.99 and is available at high-end retailers nationwide such as Williams-Sonoma, Neiman Marcus and via www.caffedamore.com.
Honored in 2005 as Best New Food Product by the Specialty Coffee Association of America, Sipping Chocolate is a luxuriously rich chocolate dessert beverage imbued with a taste of fine European dark chocolate along with a hint of vanilla.
Best enjoyed steamed with whole milk, this creamily delicious gift to the palate is blended with only the finest possible ingredients. These include 100% pure cocoa powder, pure cane sugar, chocolate liquor, and cocoa butter (Sipping Chocolate contains no trans fats or hydrogenated oils).
Says Chris Julias, CEO of Caffe D’Amore (www.caffedamore.com), “We are very proud of our Bellagio brand, and are heartened to have seen it evolve into our premier line in such a short period of time. With Sipping Chocolate more popular than ever, the time was clearly right to create a gift set every bit as appealing, distinctive, and satisfying as we believe Bellagio products are themselves.”
About Caffe D’Amore
With roots in an early 20th Century family café in Northern Italy, Caffe D’Amore is widely respected for its rich, delicious, and varied specialty beverages, including highly-successful lines of coffees, ice blended drinks, teas, nutritional supplements, and scones. Caffe D’Amore products – all developed, produced, packaged and distributed at the company’s headquarters in Monrovia, California – are available to leading food service clients and popular retail establishments worldwide. For more information, please visit www.caffedamore.com or call
1-800-999-0171.
Recipe: Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
FRUIT AND SPICE-FILLED RECIPE
Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
Watkins, Inc., the leader in quality gourmet ingredients and timeless comfort
products, suggests spicing up a traditional chicken and rice meal with tasty
fruit and some of their finest USDA certified 100% organic spices.
Watkins' "Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice" recipe is
a fun, easy-to-make favorite that includes their organic parsley, black
pepper, curry powder and cinnamon.
Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice
Ingredients:
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup diced apple
1/2 cup golden raisins
1/2 cup sliced almonds, toasted
1 tbsp Watkins Organic Parsley
Freshly-ground sea salt and Watkins Organic Black Pepper, to taste
1 cup plain yogurt
1/2 tbsp Watkins Organic Curry Powder
Curried Rice
1 tbsp vegetable oil
1 medium onion, chopped
1 tsp Watkins Organic Curry Powder
1/4 tsp Watkins Organic Cinnamon
2 cups water
1 cup basmati rice
1 to 1-1/2 cups reserved stuffing (from above)
Cooking Directions:
Stuffed Chicken Breasts
1. Preheat oven to 350°F
2. Pound chicken breasts with meat mallet to increase size by half
3. Mix apple, raisins, almonds, parsley, salt and pepper
4. Place a spoonful of stuffing in center of each breast and roll up
(There will be stuffing left over; save 1 to 1-1/2 cups of this for rice)
5. Place breasts seam-side down on baking sheet coated with cooking
spray
6. Bake 40-50 minutes or until chicken tests done
7. Meanwhile, prepare sauce: Stir curry powder into yogurt; set aside
to let flavors develop
8. Prepare rice
Curried Rice
1. Heat oil in heavy lidded saucepan
2. Add onion, curry powder and cinnamon; sauté until tender
3. Add water; bring to a boil
4. Stir in rice; cover and reduce heat to low
5. Simmer until liquid is absorbed, about 20 minutes
6. About 5 minutes before rice is done, stir in reserved stuffing
Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt
sauce over chicken; sprinkle with paprika to add color.
Serves 6.
ABOUT WATKINS ORGANIC SPICES
Watkins Incorporated, known around the world for its quality spices and
flavorings, has a line of USDA certified 100% organic spices available at Wal-
Mart and other retail stores nationwide. This line of organic spices packaged
in their trademark gold medal tin, does not contain fillers like sugar, synthetic
anti-caking agents, artificial colors, flavors or preservatives that may be
found in conventional spices.
The 19 organic spices available at retail are: Black Pepper, Nutmeg, Chili
Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic
Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground
Cloves, Parsley, and Dill. The colorful, gold medal tins keep out light to
protect the flavor of the spices and are decorative enough to leave on the
kitchen counter. The suggested retail price ranges from $4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical
Company in Plainview, Minnesota, giving birth to one of America's first natural
apothecary companies. Since receiving the Gold Medals for Highest Quality
at the 1928 World Expo in Paris, Watkins' spices and flavorings have gained a
reputation around the world for their quality. Vanilla, the crown jewel of
Watkins' popular line of extracts, has made the company a household name
for decades. Watkins was the first company ever to give a money back
guarantee on its products. For more information, visit www.JRWatkins.com
Apple and Raisin-Stuffed Chicken Breasts on Curried Rice
Watkins, Inc., the leader in quality gourmet ingredients and timeless comfort
products, suggests spicing up a traditional chicken and rice meal with tasty
fruit and some of their finest USDA certified 100% organic spices.
Watkins' "Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice" recipe is
a fun, easy-to-make favorite that includes their organic parsley, black
pepper, curry powder and cinnamon.
Watkins Apple-and Raisin-Stuffed Chicken Breasts on Curried Rice
Ingredients:
Stuffed Chicken Breasts
6 boneless, skinless chicken breast halves
1 cup diced apple
1/2 cup golden raisins
1/2 cup sliced almonds, toasted
1 tbsp Watkins Organic Parsley
Freshly-ground sea salt and Watkins Organic Black Pepper, to taste
1 cup plain yogurt
1/2 tbsp Watkins Organic Curry Powder
Curried Rice
1 tbsp vegetable oil
1 medium onion, chopped
1 tsp Watkins Organic Curry Powder
1/4 tsp Watkins Organic Cinnamon
2 cups water
1 cup basmati rice
1 to 1-1/2 cups reserved stuffing (from above)
Cooking Directions:
Stuffed Chicken Breasts
1. Preheat oven to 350°F
2. Pound chicken breasts with meat mallet to increase size by half
3. Mix apple, raisins, almonds, parsley, salt and pepper
4. Place a spoonful of stuffing in center of each breast and roll up
(There will be stuffing left over; save 1 to 1-1/2 cups of this for rice)
5. Place breasts seam-side down on baking sheet coated with cooking
spray
6. Bake 40-50 minutes or until chicken tests done
7. Meanwhile, prepare sauce: Stir curry powder into yogurt; set aside
to let flavors develop
8. Prepare rice
Curried Rice
1. Heat oil in heavy lidded saucepan
2. Add onion, curry powder and cinnamon; sauté until tender
3. Add water; bring to a boil
4. Stir in rice; cover and reduce heat to low
5. Simmer until liquid is absorbed, about 20 minutes
6. About 5 minutes before rice is done, stir in reserved stuffing
Place rice on serving platter; top with chicken breasts. Spoon or pour yogurt
sauce over chicken; sprinkle with paprika to add color.
Serves 6.
ABOUT WATKINS ORGANIC SPICES
Watkins Incorporated, known around the world for its quality spices and
flavorings, has a line of USDA certified 100% organic spices available at Wal-
Mart and other retail stores nationwide. This line of organic spices packaged
in their trademark gold medal tin, does not contain fillers like sugar, synthetic
anti-caking agents, artificial colors, flavors or preservatives that may be
found in conventional spices.
The 19 organic spices available at retail are: Black Pepper, Nutmeg, Chili
Powder, Cumin, Paprika, Oregano, Ginger, Dry Mustard, Cinnamon, Garlic
Powder, Onion Powder, Thyme, Basil, Rosemary, Curry Powder, Sage, Ground
Cloves, Parsley, and Dill. The colorful, gold medal tins keep out light to
protect the flavor of the spices and are decorative enough to leave on the
kitchen counter. The suggested retail price ranges from $4.99 - $6.49.
In 1868, entrepreneur J.R. Watkins founded the J.R. Watkins Medical
Company in Plainview, Minnesota, giving birth to one of America's first natural
apothecary companies. Since receiving the Gold Medals for Highest Quality
at the 1928 World Expo in Paris, Watkins' spices and flavorings have gained a
reputation around the world for their quality. Vanilla, the crown jewel of
Watkins' popular line of extracts, has made the company a household name
for decades. Watkins was the first company ever to give a money back
guarantee on its products. For more information, visit www.JRWatkins.com
New Chicken Soup for the Soul Kids in the Kitchen
Over 50 authors from all over the US wrote an original short story that has been published in the newly released Chicken Soup for the Soul Kids in the Kitchen, the latest book in the NY Times best selling Chicken Soup for Soul series.
Each story was selected from thousands of other potential stories to be included in Chicken Soup for the Soul Kids in the Kitchen because of its unique and special ability to deliver every delicious and entertaining aspect of family fun with kids in the kitchen.
New York City based co-author Chef Antonio Frontero grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become the chef and owner of a five-star restaurant.
Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe’s Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows.
This unique Chicken Soup or the Soul cookbook is filled with mouth-watering recipes that will have even the youngest family member clamoring to help.
Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families’ accounts of great time spent together in the kitchen, and enjoy the secret family recipes they’ve shared.
The colorful design, fun games, mouthwatering photos, implement step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.
Each story was selected from thousands of other potential stories to be included in Chicken Soup for the Soul Kids in the Kitchen because of its unique and special ability to deliver every delicious and entertaining aspect of family fun with kids in the kitchen.
New York City based co-author Chef Antonio Frontero grew up with family members who cooked, ate, and spent most of their time whipping up delicious dishes together. He fell in love with cooking during those formative years and grew up to become the chef and owner of a five-star restaurant.
Now, Chef Antonio shares his favorite family recipes with you and your family in Chicken Soup for the Soul Kids in the Kitchen. He reveals the secret ingredient in Grandpa Joe’s Jelly Cookies, inspires budding chefs with Spaghetti Pie, and entices the kid in every adult with Homemade Marshmallows.
This unique Chicken Soup or the Soul cookbook is filled with mouth-watering recipes that will have even the youngest family member clamoring to help.
Packed inside are kid-friendly recipes, safety and cleanup tips, food-related activities, and charming stories of lessons learned while cooking with loved ones. Delight in other families’ accounts of great time spent together in the kitchen, and enjoy the secret family recipes they’ve shared.
The colorful design, fun games, mouthwatering photos, implement step-by-step instructions, and kid-tested, kid-prepared recipes will inspire you and your children to create your own family traditions.
Wednesday, October 3, 2007
How Wine Saved One Woman's Life..
Paula Moulton, mother, wife and businesswoman thought she had it all.
But not long ago she gave up her successful corporate career and enrolled in viticulture school with classrooms full of men where she learned to drive a tractor...among other things. After purchasing twenty four acres of land, she learned how to plant vineyards, tend vines, landed contracts with wineries and won a bronze medal for her Cabernet Sauvignon.
All of these events, both amusing and rueful are revealed in her unique winemaking guide/memoir, Seasons Among the Vines: Life Lessons from the California Wine Country.
Then just three days before the release of her book Moulton’s husband was killed in a horrific car accident. After she and her children lost him, they also lost their home and all their possessions. When she stepped back, adjusting to life as a single mother, Seasons Among the Vines brought back clear reasons as to why she wrote about farming and nature and how it relates to day-to-day life.
Part wonderfully engaging story, part introductory manual to winemaking.
"Seasons Among the Vines interweaves the practicalities of farming and making wine with the changes of the seasons and life…Moulton ultimately gives the reader a story about life - and the emotional and spiritual development associated with farming and making wine." - Rob Loutherback, The Wine Club
“I am a farmer living in California,” Paula Moulton says. “To most people the mention of ‘farmer’ conjures up pictures of a man dressed in dungarees with a piece of hay dangling from the side of his mouth as words like ‘darn,’ ‘dangit,’ and ‘little missus’ slip from his tongue. The truth is I do not fit this picture at all. Instead, I’m more likely to be seen as a gal raising money for a charitable cause and dancing around at the benefit in an evening gown and a pair of sexy stilettos – yet I owned acres of land that I cultivated with my own manicured hands – on top of that I am a business woman, a mother, a widow, a winemaker and an author. This is my story in my own words…”
Moulton has lived enough life for several people. She is sharing her unique story of struggle, despair, hope and triumph through her insightful memoir and wine making guide, Seasons Among the Vines: Life Lessons from the California Wine Country.
Moulton’s poignant memoir is part manual on natural grape farming techniques that inspires readers outside the realm of farming. It is also an adventurous book; with heart-warming anecdotes and stories. Gardeners, lovers of good stories, and wine-loving suburbanites all will relish in the unique blend Moulton serves up.
“When I wrote Seasons Among the Vines I was writing about the metaphor or comparison of the seasons in nature to the emotions one feels during the process of farming,” Moulton explains. “After the death of my husband, this later became the comparison of the seasons of nature with the emotions of life and the changes one must cope with. The farming lessons throughout the book became life lessons that contained two meanings: the literal meaning and the symbolic meaning.”
Seasons Among the Vines is not just about farming and winemaking but also reveals:
Being a woman in the male-dominated world of farming
Life lessons learned through struggling with farming and nature
Shifting from traditional to organic farming
The business side of the very complicated world of wine.
“All the stories in the book have hidden lessons attached to them that I learned to use in creating a new life for myself after the tragic death of my husband in a fatal car accident just three days before the release of the book,” Moulton explains. “When I stepped back, adjusting to life as a single mother, the book brought back clear reasons as to why I wrote about farming and nature and how it relates to day-to-day life. The book became my family’s tool for survival and the handbook we use to continue on with our new lives which I hope will translate to my readers who are facing life’s many lessons.”
Paula Moulton grew up in a suburb of San Francisco. She graduated from Berkeley with a Bachelors Degree in Rhetoric and from Santa Rosa Junior College with an Associates Degree in Viticulture. She worked for a commercial printer and as a sports columnist before becoming a viticulturist and award winning winemaker. She currently lives in Sonoma, CA with her children, stepchildren and husband where she nurtures her grapes and her passion for writing.
Seasons Among the Vines can be purchased from www.amazon.com, www.barnesandnoble.com, www.randomhouse.com, www.northatlanticbooks.com and ordered through most booksellers.
But not long ago she gave up her successful corporate career and enrolled in viticulture school with classrooms full of men where she learned to drive a tractor...among other things. After purchasing twenty four acres of land, she learned how to plant vineyards, tend vines, landed contracts with wineries and won a bronze medal for her Cabernet Sauvignon.
All of these events, both amusing and rueful are revealed in her unique winemaking guide/memoir, Seasons Among the Vines: Life Lessons from the California Wine Country.
Then just three days before the release of her book Moulton’s husband was killed in a horrific car accident. After she and her children lost him, they also lost their home and all their possessions. When she stepped back, adjusting to life as a single mother, Seasons Among the Vines brought back clear reasons as to why she wrote about farming and nature and how it relates to day-to-day life.
Part wonderfully engaging story, part introductory manual to winemaking.
"Seasons Among the Vines interweaves the practicalities of farming and making wine with the changes of the seasons and life…Moulton ultimately gives the reader a story about life - and the emotional and spiritual development associated with farming and making wine." - Rob Loutherback, The Wine Club
“I am a farmer living in California,” Paula Moulton says. “To most people the mention of ‘farmer’ conjures up pictures of a man dressed in dungarees with a piece of hay dangling from the side of his mouth as words like ‘darn,’ ‘dangit,’ and ‘little missus’ slip from his tongue. The truth is I do not fit this picture at all. Instead, I’m more likely to be seen as a gal raising money for a charitable cause and dancing around at the benefit in an evening gown and a pair of sexy stilettos – yet I owned acres of land that I cultivated with my own manicured hands – on top of that I am a business woman, a mother, a widow, a winemaker and an author. This is my story in my own words…”
Moulton has lived enough life for several people. She is sharing her unique story of struggle, despair, hope and triumph through her insightful memoir and wine making guide, Seasons Among the Vines: Life Lessons from the California Wine Country.
Moulton’s poignant memoir is part manual on natural grape farming techniques that inspires readers outside the realm of farming. It is also an adventurous book; with heart-warming anecdotes and stories. Gardeners, lovers of good stories, and wine-loving suburbanites all will relish in the unique blend Moulton serves up.
“When I wrote Seasons Among the Vines I was writing about the metaphor or comparison of the seasons in nature to the emotions one feels during the process of farming,” Moulton explains. “After the death of my husband, this later became the comparison of the seasons of nature with the emotions of life and the changes one must cope with. The farming lessons throughout the book became life lessons that contained two meanings: the literal meaning and the symbolic meaning.”
Seasons Among the Vines is not just about farming and winemaking but also reveals:
Being a woman in the male-dominated world of farming
Life lessons learned through struggling with farming and nature
Shifting from traditional to organic farming
The business side of the very complicated world of wine.
“All the stories in the book have hidden lessons attached to them that I learned to use in creating a new life for myself after the tragic death of my husband in a fatal car accident just three days before the release of the book,” Moulton explains. “When I stepped back, adjusting to life as a single mother, the book brought back clear reasons as to why I wrote about farming and nature and how it relates to day-to-day life. The book became my family’s tool for survival and the handbook we use to continue on with our new lives which I hope will translate to my readers who are facing life’s many lessons.”
Paula Moulton grew up in a suburb of San Francisco. She graduated from Berkeley with a Bachelors Degree in Rhetoric and from Santa Rosa Junior College with an Associates Degree in Viticulture. She worked for a commercial printer and as a sports columnist before becoming a viticulturist and award winning winemaker. She currently lives in Sonoma, CA with her children, stepchildren and husband where she nurtures her grapes and her passion for writing.
Seasons Among the Vines can be purchased from www.amazon.com, www.barnesandnoble.com, www.randomhouse.com, www.northatlanticbooks.com and ordered through most booksellers.
Healthy Nutrition with Flax Seeds
All natural and delicious roasted flax seeds! Easy to use, just sprinkle on salads, shakes or eat alone to help maintain a healthy lifestyle. I am happy to provide samples and photos. Thanks!-Kirstin
Flax For Nutrition Golden Roasted Flax Seed by CanMar Grain Products Ltd.
The safest, best tasting, most convenient line of flax products on the market. Choose from a wide variety of choices and flavors to suit any palate. Examples include Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed with Blueberries and Milled Golden Roasted Flax Seed with Apple Cinnamon. A great option to help maintain a healthy lifestyle.
For more information please visit: www.roastedflax.com
Flax For Nutrition Golden Roasted Flax Seed by CanMar Grain Products Ltd.
The safest, best tasting, most convenient line of flax products on the market. Choose from a wide variety of choices and flavors to suit any palate. Examples include Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed, Milled Golden Roasted Flax Seed with Blueberries and Milled Golden Roasted Flax Seed with Apple Cinnamon. A great option to help maintain a healthy lifestyle.
For more information please visit: www.roastedflax.com
Introducing the Northstar 1952 Retro Refrigerator
Everyone’s talking “retro” these days, or so it may seem. There are retro-styled cars like the PT Cruiser, retro clothing, retro parties, retro colors, and retro furniture… even retro-styled appliances.
Elmira Stove Works expects people will soon be talking about its new Northstar retro-styled Model 1952 refrigerator – the sixth major model in its retro appliance line – and the second refrigerator. Its distinctive fifties styling belies the twenty-first century technology and convenience on the inside. With 18.2 cubic foot capacity, available ice maker and category-leading Energy Guide rating of 412 kilowatt-hours per year, 1952 is sure to turn heads in the kitchen, the recreation room, and at the pool cabana or boathouse bar.
“The retro rage keeps gaining momentum, and we’re getting interest from all age groups” says Brian Hendrick, Elmira’s Vice-President of Sales & Marketing. ”Northstar brings a taste of the fifties to their décor that feels good and maybe brings back memories of an easier time. Northstar appliances have taken off with people who want to make a statement and have some fun. They’re popular with car restorers and memorabilia collectors. We’re seeing them ordered for trendy garage renovations, retro kitchens, 50’s home restorations and others who want a taste of nostalgia,” adds Hendrick. “Although we intended Northstar as a retro product, it works well in modern and contemporary kitchens. The colors and lines are just pleasant to look at… in almost any décor.”
Cold Wars
“Let us not be deceived: we are today in the midst of a cold war”. So spoke Bernard Baruch in April of 1947, as the U.S. and U.S.S.R. plunged into a 40-year arms race. Today, Elmira Stove Works and Big Chill are engaged in a “cold war” of a different sort, both vying to establish themselves as the “King of Cool” with their retro fridges.
Elmira introduced its first Northstar retro fridge in 2001, and sales took off. Shortly thereafter, Big Chill entered the race with a competitive fridge – with fewer features and amenities, but priced to sell for less than Northstar (Big Chill’s fridge currently sells for approximately $2700, versus $3700 for the top-of-the-line Northstar. 1952 will sell for $2995.)
Northstar raised the ante over the ensuing six years, adding a full line of retro-styled appliances, including ranges in gas, electric or dual fuel; range hood; a premium-featured 19 cubic foot fridge (with convenient bottom freezer, premium shelving, enhanced lighting, and sound reduction package); a combination microwave / convection oven / grill, and a matching dishwasher panel. The company offers ten not-so-standard colors, including Candy Red, Flamingo Pink, Mint Green, White, Black, Bisque, Buttercup Yellow, Robin’s Egg Blue, Quicksilver and new Crushed Orange.
Hendrick expects the 1952 model to bring a lot of new business to Elmira. “This fridge offers the styling, fit and finish of the Northstar line, along with the sales and service support of our three hundred retail dealers, at a price that is very competitive. Many consumers will still want the premium features of our original fridge, but a large number – especially those who are buying a ‘beverage fridge’ for their bar or entertaining area – may opt for the new model. Our fridge is 29-1/2” wide, which means it will fit in a standard-width cabinet opening.” (The Big Chill fridge is 32-7/8” wide.)
Elmira’s Northstar line is sold through a network of “sale-and-service” appliance and home products retailers across North America. Big Chill is sold primarily direct-to-consumer via its web site, although the company has recently opened a small group of retailers where consumers can see the product “live” prior to ordering.
Elmira Stove Works has been manufacturing vintage-styled appliances since 1975, and also offers a line of “circa-1850” ranges, refrigerators, microwaves and wall ovens. Each custom appliance is delivered fully assembled in approximately four to six weeks. Elmira Stove Works is a privately owned company based in Elmira, Ontario. For more information visit www.elmirastoveworks.com or call Elmira Stove Works at 800-295-8498.
Elmira Stove Works expects people will soon be talking about its new Northstar retro-styled Model 1952 refrigerator – the sixth major model in its retro appliance line – and the second refrigerator. Its distinctive fifties styling belies the twenty-first century technology and convenience on the inside. With 18.2 cubic foot capacity, available ice maker and category-leading Energy Guide rating of 412 kilowatt-hours per year, 1952 is sure to turn heads in the kitchen, the recreation room, and at the pool cabana or boathouse bar.
“The retro rage keeps gaining momentum, and we’re getting interest from all age groups” says Brian Hendrick, Elmira’s Vice-President of Sales & Marketing. ”Northstar brings a taste of the fifties to their décor that feels good and maybe brings back memories of an easier time. Northstar appliances have taken off with people who want to make a statement and have some fun. They’re popular with car restorers and memorabilia collectors. We’re seeing them ordered for trendy garage renovations, retro kitchens, 50’s home restorations and others who want a taste of nostalgia,” adds Hendrick. “Although we intended Northstar as a retro product, it works well in modern and contemporary kitchens. The colors and lines are just pleasant to look at… in almost any décor.”
Cold Wars
“Let us not be deceived: we are today in the midst of a cold war”. So spoke Bernard Baruch in April of 1947, as the U.S. and U.S.S.R. plunged into a 40-year arms race. Today, Elmira Stove Works and Big Chill are engaged in a “cold war” of a different sort, both vying to establish themselves as the “King of Cool” with their retro fridges.
Elmira introduced its first Northstar retro fridge in 2001, and sales took off. Shortly thereafter, Big Chill entered the race with a competitive fridge – with fewer features and amenities, but priced to sell for less than Northstar (Big Chill’s fridge currently sells for approximately $2700, versus $3700 for the top-of-the-line Northstar. 1952 will sell for $2995.)
Northstar raised the ante over the ensuing six years, adding a full line of retro-styled appliances, including ranges in gas, electric or dual fuel; range hood; a premium-featured 19 cubic foot fridge (with convenient bottom freezer, premium shelving, enhanced lighting, and sound reduction package); a combination microwave / convection oven / grill, and a matching dishwasher panel. The company offers ten not-so-standard colors, including Candy Red, Flamingo Pink, Mint Green, White, Black, Bisque, Buttercup Yellow, Robin’s Egg Blue, Quicksilver and new Crushed Orange.
Hendrick expects the 1952 model to bring a lot of new business to Elmira. “This fridge offers the styling, fit and finish of the Northstar line, along with the sales and service support of our three hundred retail dealers, at a price that is very competitive. Many consumers will still want the premium features of our original fridge, but a large number – especially those who are buying a ‘beverage fridge’ for their bar or entertaining area – may opt for the new model. Our fridge is 29-1/2” wide, which means it will fit in a standard-width cabinet opening.” (The Big Chill fridge is 32-7/8” wide.)
Elmira’s Northstar line is sold through a network of “sale-and-service” appliance and home products retailers across North America. Big Chill is sold primarily direct-to-consumer via its web site, although the company has recently opened a small group of retailers where consumers can see the product “live” prior to ordering.
Elmira Stove Works has been manufacturing vintage-styled appliances since 1975, and also offers a line of “circa-1850” ranges, refrigerators, microwaves and wall ovens. Each custom appliance is delivered fully assembled in approximately four to six weeks. Elmira Stove Works is a privately owned company based in Elmira, Ontario. For more information visit www.elmirastoveworks.com or call Elmira Stove Works at 800-295-8498.
DQ Unveils New Blizzard Fan Club Web Site
He has shared the stage with world-renowned musicians Aerosmith and Garrison Keillor. He even inspired the Grammy award-winning song Spoonman by Soundgarden and has been a guest on The Late Show with David Letterman. Now Artis “The Spoonman” is the star of an exclusive entertaining video as part of Dairy Queen®’s newly redesigned Blizzard® Fan Club Web site at www.blizzardfanclub.com.
Oh, the things he can do with two red spoons! On the site, visitors will find video of Spoonman playing blues, classical, country, punk and five other musical styles with his signature spoons. Any of these videos of the world’s greatest spoons player can be emailed to family and friends.
Today the Blizzard Fan Club is nearly 1.4 million members strong. All fans will enjoy the newly redesigned Blizzard Fan Club Web site, the first step in a multi-phase process where the current, successful fan club will evolve into an online community where Blizzard fanatics will love to visit and interact. In addition to “SpoonTones”, the site now includes the following fun, quirky interactive features:
The “Blizzualizer” – where members can mix together their favorite Blizzard ingredients, upload their picture or other image, add some cool sounds, then let the seductive, hypnotic swirls take them to a magical world where only Blizzards matter.
“Behind the Blizzard” area – here’s where the hows of making Blizzards are discovered, along with videos of DQ®’s award-winning Blizzard commercials. A Blizzard timeline traces the history of the true fan’s favorite flavors.
An added bonus to becoming a Blizzard Fan Club member includes the following:
· An online coupon for a buy one, get one free 16. oz. Blizzard Flavor Treat.
· A special birthday greeting that includes a buy one, get one free Blizzard coupon.
· Monthly e-mail updates on new flavors.
· Details about upcoming Blizzard events.
· The chance to share ideas for new Blizzard treats.
The Blizzard Fan Club Web site was originally launched in 2005 to celebrate the 20th anniversary of Dairy Queen’s signature treat.
The launch of the Blizzard Fan Club Web site follows Dairy Queen’s recent announcement of the new www.dairyqueen.com, a virtual soft-serve paradise called DQ-Topia.
Oh, the things he can do with two red spoons! On the site, visitors will find video of Spoonman playing blues, classical, country, punk and five other musical styles with his signature spoons. Any of these videos of the world’s greatest spoons player can be emailed to family and friends.
Today the Blizzard Fan Club is nearly 1.4 million members strong. All fans will enjoy the newly redesigned Blizzard Fan Club Web site, the first step in a multi-phase process where the current, successful fan club will evolve into an online community where Blizzard fanatics will love to visit and interact. In addition to “SpoonTones”, the site now includes the following fun, quirky interactive features:
The “Blizzualizer” – where members can mix together their favorite Blizzard ingredients, upload their picture or other image, add some cool sounds, then let the seductive, hypnotic swirls take them to a magical world where only Blizzards matter.
“Behind the Blizzard” area – here’s where the hows of making Blizzards are discovered, along with videos of DQ®’s award-winning Blizzard commercials. A Blizzard timeline traces the history of the true fan’s favorite flavors.
An added bonus to becoming a Blizzard Fan Club member includes the following:
· An online coupon for a buy one, get one free 16. oz. Blizzard Flavor Treat.
· A special birthday greeting that includes a buy one, get one free Blizzard coupon.
· Monthly e-mail updates on new flavors.
· Details about upcoming Blizzard events.
· The chance to share ideas for new Blizzard treats.
The Blizzard Fan Club Web site was originally launched in 2005 to celebrate the 20th anniversary of Dairy Queen’s signature treat.
The launch of the Blizzard Fan Club Web site follows Dairy Queen’s recent announcement of the new www.dairyqueen.com, a virtual soft-serve paradise called DQ-Topia.
Tuesday, October 2, 2007
Lift Brings Innovative Cuisine To Hollywood
LIFT, the highly anticipated "modern" bistro sets it's sites on bringing it's innovative cuisine to the heart of Hollywood beginning October 5th. Located at 6533 Hollywood Blvd. in the newly restored, historic Hillview Building, LIFT distinguishes itself by refusing to be defined as a traditional bistro or be restricted by the limits of a health food restaurant. Instead it celebrates food, great food.
Owners Steven Adelman (Spider Club, Avalon NY/LA/Boston, The Joint Fitness, the soon to be opened "86"), and Gregory Holmes, along with Robert Palmer, and chef Keith Silverton, have set out to bring a unique addition to the continued revitalization of Hollywood. LIFT's seasonal menu is inspired by Chef Silverton's experiences dining and shopping in the open-air markets of London, Amsterdam, Napa Valley and the coastal cities of California. A Washington state native, Silverton became known in the culinary world for following farmers' harvests not trends, in the Bay Area, most notably at Stars in San Francisco and Chez Panisse offshoot Berkeley's Fourth Street Grill.
A self described New York restaurant connoisseur, Adelman, was used to restaurants with a neighborhood vibe and exceptional cuisine. After moving to Los Angeles, Adelman saw a need for a similar type of communal gathering place. And so, LIFT was conceived to enliven not only the quality of food but also the quality of the Hollywood community. By using fine ingredients combined with progressive cooking techniques, LIFT delivers flavorful, healthy café cuisine on par with top tier restaurants around the country.
The essence of LIFT is to elevate the spirit and mind while remaining tasteful and understated. To keep LIFT's menu inventive and inviting, Chef Silverton travels the globe for fresh, healthful ingredients. Coconut water from Jamaica, Steelhead net harvested by the Puyallup tribe, Moroccan chilies, and California produce from Weiser and Scarborough Farms, all find their way onto the tables at LIFT.
"Food is sustenance, pleasure, and art," says Chef Silverton. "Here at LIFT, I use the best tools everyday. There is no limit to how inventive we can be." To that end, he employs cutting edge preparations like sous vide cooking and food presses that can prepare fresh nut butters as easily as fruit and vegetable juices that maintain the living enzymes and probiotics.
With the highest quality of service in mind. General Manager Colleen Duggan of award winning restaurants Lucques and Bastide in LA is joined by her husband Beverage Director Matt Duggan recently of Patina. Between them they have worked for six "James Beard Award Best Chefs" in their careers in Boston and Los Angeles.
The restaurant's interior blends the historical architecture of the Hillview building with contemporary, eco-friendly design. Key elements will include a sit down café, drive up, and grab-and-go meals that can be finished to order. Other convenient features will include a delivery service, a gourmet grocery section featuring LIFT brand items, and even in-room private dinners for Hillview residents. With twenty-two hour operation, guests will be able to start their day with organic Graffeo espresso and poached eggs with duck confit hash, have a sidewalk lunch of lobster mac and cheese or dine late night on olive oil braised salmon with wok roasted vegetables.
More than a bistro, LIFT promises to become a way of life in Hollywood. With uncompromising commitment to each item on the menu and provisions that will set a high standard of excellence. LIFT is the new healthy addiction.
LIFT
6533 Hollywood Blvd, Hollywood, CA 90028
Open Twenty -Two Hours Breakfast Lunch Dinner Late Night
Catering Delivery Gourmet Grocery
Owners Steven Adelman (Spider Club, Avalon NY/LA/Boston, The Joint Fitness, the soon to be opened "86"), and Gregory Holmes, along with Robert Palmer, and chef Keith Silverton, have set out to bring a unique addition to the continued revitalization of Hollywood. LIFT's seasonal menu is inspired by Chef Silverton's experiences dining and shopping in the open-air markets of London, Amsterdam, Napa Valley and the coastal cities of California. A Washington state native, Silverton became known in the culinary world for following farmers' harvests not trends, in the Bay Area, most notably at Stars in San Francisco and Chez Panisse offshoot Berkeley's Fourth Street Grill.
A self described New York restaurant connoisseur, Adelman, was used to restaurants with a neighborhood vibe and exceptional cuisine. After moving to Los Angeles, Adelman saw a need for a similar type of communal gathering place. And so, LIFT was conceived to enliven not only the quality of food but also the quality of the Hollywood community. By using fine ingredients combined with progressive cooking techniques, LIFT delivers flavorful, healthy café cuisine on par with top tier restaurants around the country.
The essence of LIFT is to elevate the spirit and mind while remaining tasteful and understated. To keep LIFT's menu inventive and inviting, Chef Silverton travels the globe for fresh, healthful ingredients. Coconut water from Jamaica, Steelhead net harvested by the Puyallup tribe, Moroccan chilies, and California produce from Weiser and Scarborough Farms, all find their way onto the tables at LIFT.
"Food is sustenance, pleasure, and art," says Chef Silverton. "Here at LIFT, I use the best tools everyday. There is no limit to how inventive we can be." To that end, he employs cutting edge preparations like sous vide cooking and food presses that can prepare fresh nut butters as easily as fruit and vegetable juices that maintain the living enzymes and probiotics.
With the highest quality of service in mind. General Manager Colleen Duggan of award winning restaurants Lucques and Bastide in LA is joined by her husband Beverage Director Matt Duggan recently of Patina. Between them they have worked for six "James Beard Award Best Chefs" in their careers in Boston and Los Angeles.
The restaurant's interior blends the historical architecture of the Hillview building with contemporary, eco-friendly design. Key elements will include a sit down café, drive up, and grab-and-go meals that can be finished to order. Other convenient features will include a delivery service, a gourmet grocery section featuring LIFT brand items, and even in-room private dinners for Hillview residents. With twenty-two hour operation, guests will be able to start their day with organic Graffeo espresso and poached eggs with duck confit hash, have a sidewalk lunch of lobster mac and cheese or dine late night on olive oil braised salmon with wok roasted vegetables.
More than a bistro, LIFT promises to become a way of life in Hollywood. With uncompromising commitment to each item on the menu and provisions that will set a high standard of excellence. LIFT is the new healthy addiction.
LIFT
6533 Hollywood Blvd, Hollywood, CA 90028
Open Twenty -Two Hours Breakfast Lunch Dinner Late Night
Catering Delivery Gourmet Grocery
Nutritionists Rave about Carrington Farms Flax Paks
Carrington Farms, a manufacturer of healthy foods for a healthy soul, introduces a new and innovative product to the hot flax seed market. Carrington Farms Organic Milled Flax Paks contain freshly sliced flax seeds in 12 convenient, easy to use single serve packets containing 12 grams or approx 2 tablespoons of flax seed. Carrington Farms Flax Paks provide the consumer with a user friendly, portable, and convenient option for use at work, travel, play or at home.
Nutritionists nationwide have recommended Flax Paks to their patients due to both the quality of the Carrington Farms flax as well as the convenience which encourages their patients to use it daily as prescribed. As recent scientific studies continue to demonstrate, Flax seed has exceptional health benefits. “I recommend Carrington Farms Flax Paks to my clients for a daily dose of essential fatty acids, proteins and fiber. Flax seed provides heart healthy omega 3 fatty acids, fiber for a healthy gastrointestinal tract and lignans that have estrogen-blocking activity that may help lower a person’s risk of several types of cancers. For 50 calories per packet, the health benefits go a long way.” Says Lyn Schwartz, MS RD, a registered Dietitian with a private practice in the Boston, Mass. area. Lyn is also a lecturer at U. of Mass., Dartmouth and has appeared on TV and radio.
“What makes us different is what makes us better” says Brad Miller, President of Carrington Farms. “Our flax seed goes through a stringent purifying process called micro-cleanse to annihilate microbial activity, guarantee an 18 month shelf life and produce a product with no refrigeration necessary. Our seeds are sliced, not crushed, to retain the nutritional integrity of the Omega 3, fiber and lignans.”
Carrington Farms Flax Paks are rigidly controlled by QAI and USDA Organic Certification and are available at retailers such as select Whole Foods stores and GNC’s nationwide as well as local health food stores.
About Carrington, LLC
Carrington Co. consists of Carrington Farms, Carrington Tea Co and Nutra-Tea. Carrington is dedicated to offering upscale products featuring health and convenience with an emphasis on quality, service, and value.
Nutritionists nationwide have recommended Flax Paks to their patients due to both the quality of the Carrington Farms flax as well as the convenience which encourages their patients to use it daily as prescribed. As recent scientific studies continue to demonstrate, Flax seed has exceptional health benefits. “I recommend Carrington Farms Flax Paks to my clients for a daily dose of essential fatty acids, proteins and fiber. Flax seed provides heart healthy omega 3 fatty acids, fiber for a healthy gastrointestinal tract and lignans that have estrogen-blocking activity that may help lower a person’s risk of several types of cancers. For 50 calories per packet, the health benefits go a long way.” Says Lyn Schwartz, MS RD, a registered Dietitian with a private practice in the Boston, Mass. area. Lyn is also a lecturer at U. of Mass., Dartmouth and has appeared on TV and radio.
“What makes us different is what makes us better” says Brad Miller, President of Carrington Farms. “Our flax seed goes through a stringent purifying process called micro-cleanse to annihilate microbial activity, guarantee an 18 month shelf life and produce a product with no refrigeration necessary. Our seeds are sliced, not crushed, to retain the nutritional integrity of the Omega 3, fiber and lignans.”
Carrington Farms Flax Paks are rigidly controlled by QAI and USDA Organic Certification and are available at retailers such as select Whole Foods stores and GNC’s nationwide as well as local health food stores.
About Carrington, LLC
Carrington Co. consists of Carrington Farms, Carrington Tea Co and Nutra-Tea. Carrington is dedicated to offering upscale products featuring health and convenience with an emphasis on quality, service, and value.
Fresh, Refrigerated Food Revolutionizes the Dog Food Industry
With hundreds of combined years in the pet food industry, the Freshpet(tm) team understands what dogs need to be happy and healthy. As dog lovers and owners themselves, they thought there was a void when it came to fresh, nutritionally-balanced meals for dogs. So last year, when they decided to form their own company, they had one goal in mind: To make the best food for dogs.
Their pursuit of the perfect food for dogs resulted in two new products - Deli Fresh(tm) and Homestyle Select(tm). Both are freshly-prepared meals of real meats and vegetables, for the healthiest, most nutritious meals owners can feed their dogs. Because of the high meat content and no preservatives, these products need to be kept refrigerated.
"When people purchase meat for their family, they go to the refrigerated meat section of the grocery store, not the cereal aisle," explained co-founder Scott Morris.
"So why are we feeding meat to our dogs that has been ground into cereal, over-
processed and comes in a paper bag? Our dogs deserve the same fresh and healthy foods we eat ourselves to give them the highest quality of life."
Deli Fresh(tm) and Homestyle Select(tm) are just that. Each consists of 70% high-protein meat mixed with carrots, peas and brown rice to form a complete meal. There are never any by-products, fillers, wheat gluten, corn, or preservatives in either brand. And while they are healthy enough to feed to a human, they are 100% complete and balanced for a dog's diet.
The fresh ingredients are gently cooked leaving in the natural goodness. Freshpet foods go through significantly less processing and none of the ingredients are pre-processed. Dry and canned dog foods, on the other hand, are cooked at much higher temperatures and exposed to three times more
thermal processing (which depletes food of its nutrients) than Deli Fresh(tm) and Homestyle Select(tm).
Homestyle Select(tm) and Deli Fresh(tm) come in three sizes from 1.5 lb. up to 6lb. rolls, much like meat consumers might buy at their local deli counter. Cut marks on the package indicate how much people should feed their dogs, depending on the dogs' weight. Owners simply slice and serve, and keep the product refrigerated after use. Once opened, the products remain fresh in the fridge for 10 days.
Unlike traditional dog food, which is stored on supermarket shelves, Freshpet products are in new pet aisle refrigerators. These customized chillers can be found in the pet aisle at select Pet Specialty and Grocery stores.
Deli Fresh(tm) is available in the following meal combinations: Chicken, Vegetable & Rice and Turkey, Vegetable & Rice for adults. Consumers can find it at select pet specialty stores such as Petco across the country, and at independent pet specialty stores in the New York and Los Angeles areas. Additional information about Deli Fresh(tm), including a store locator, is available at www.delifreshpet.com.
Homestyle Select(tm) comes in the following meal combinations: Chicken, Vegetable & Rice; Chunky Chicken, Turkey, Vegetable & Rice; and Chunky Beef, Vegetable & Rice. It is available at select grocery and mass market retailers including Giant Eagle and Wal-Mart in Dallas, Denver and across the upper Midwest. Additional information about Homestyle Select(tm), including a store locator, is available at www.homestyleselect.com.
Their pursuit of the perfect food for dogs resulted in two new products - Deli Fresh(tm) and Homestyle Select(tm). Both are freshly-prepared meals of real meats and vegetables, for the healthiest, most nutritious meals owners can feed their dogs. Because of the high meat content and no preservatives, these products need to be kept refrigerated.
"When people purchase meat for their family, they go to the refrigerated meat section of the grocery store, not the cereal aisle," explained co-founder Scott Morris.
"So why are we feeding meat to our dogs that has been ground into cereal, over-
processed and comes in a paper bag? Our dogs deserve the same fresh and healthy foods we eat ourselves to give them the highest quality of life."
Deli Fresh(tm) and Homestyle Select(tm) are just that. Each consists of 70% high-protein meat mixed with carrots, peas and brown rice to form a complete meal. There are never any by-products, fillers, wheat gluten, corn, or preservatives in either brand. And while they are healthy enough to feed to a human, they are 100% complete and balanced for a dog's diet.
The fresh ingredients are gently cooked leaving in the natural goodness. Freshpet foods go through significantly less processing and none of the ingredients are pre-processed. Dry and canned dog foods, on the other hand, are cooked at much higher temperatures and exposed to three times more
thermal processing (which depletes food of its nutrients) than Deli Fresh(tm) and Homestyle Select(tm).
Homestyle Select(tm) and Deli Fresh(tm) come in three sizes from 1.5 lb. up to 6lb. rolls, much like meat consumers might buy at their local deli counter. Cut marks on the package indicate how much people should feed their dogs, depending on the dogs' weight. Owners simply slice and serve, and keep the product refrigerated after use. Once opened, the products remain fresh in the fridge for 10 days.
Unlike traditional dog food, which is stored on supermarket shelves, Freshpet products are in new pet aisle refrigerators. These customized chillers can be found in the pet aisle at select Pet Specialty and Grocery stores.
Deli Fresh(tm) is available in the following meal combinations: Chicken, Vegetable & Rice and Turkey, Vegetable & Rice for adults. Consumers can find it at select pet specialty stores such as Petco across the country, and at independent pet specialty stores in the New York and Los Angeles areas. Additional information about Deli Fresh(tm), including a store locator, is available at www.delifreshpet.com.
Homestyle Select(tm) comes in the following meal combinations: Chicken, Vegetable & Rice; Chunky Chicken, Turkey, Vegetable & Rice; and Chunky Beef, Vegetable & Rice. It is available at select grocery and mass market retailers including Giant Eagle and Wal-Mart in Dallas, Denver and across the upper Midwest. Additional information about Homestyle Select(tm), including a store locator, is available at www.homestyleselect.com.
The Biggest Splash Of The Season
MarXana Brand Foods introduces a
distinctive new line of five delicious pomegranate based sauces,
appropriately named "Splash". These all-natural, micro-brewed reductions
combine the lush sweet-tart flavor of pomegranate molasses, wine, and
the natural essence of various berries into a mouthful of bursting
flavor.
Manufacturer and owner, Jules Silver, of MarXana Brand Foods and Club
Sauce came up with the idea of using pomegranate as a base for these
reduction sauces several years ago. Knowing the fruit is widely
enjoyed throughout the Indo-European countries for cooking, flavoring,
and their many health benefits made the pomegranate a natural choice.
�The prospect of creating a sauce that is refreshingly different and
easy to use is just what the American palate needs,
A combination of beautiful all-natural ruby red pomegranate molasses
(no sugars or sweeteners added), wine, and berry essence is micro-
brewed in small batches and slowly reduced in special kettles. This
process marries the piquant flavors of the various ingredients into a
thick sauce known as a reduction.
Jules says, recipe.use to baste grilled fruit. They are delicious with oatmeal, yogurt,
and in salads. Use as a marinade, glaze pork, duck, chicken, fish,
seafood, pan sauces, martinis, cheese cake, cheeses, tofu, rice, and
polenta. It is a about everything.
These attractively packaged 12 ounce bottles are currently offered in
five popular flavors:
Pomegranate Port Reduction
Mission Fig Port Reduction
Black Currant Cabernet Reduction
Tart Cherry Syrah Reduction
Blueberry Merlot Reduction
For more information and to purchase please visit our website's New
Products category at: www.clubsauce.com
distinctive new line of five delicious pomegranate based sauces,
appropriately named "Splash". These all-natural, micro-brewed reductions
combine the lush sweet-tart flavor of pomegranate molasses, wine, and
the natural essence of various berries into a mouthful of bursting
flavor.
Manufacturer and owner, Jules Silver, of MarXana Brand Foods and Club
Sauce came up with the idea of using pomegranate as a base for these
reduction sauces several years ago. Knowing the fruit is widely
enjoyed throughout the Indo-European countries for cooking, flavoring,
and their many health benefits made the pomegranate a natural choice.
�The prospect of creating a sauce that is refreshingly different and
easy to use is just what the American palate needs,
A combination of beautiful all-natural ruby red pomegranate molasses
(no sugars or sweeteners added), wine, and berry essence is micro-
brewed in small batches and slowly reduced in special kettles. This
process marries the piquant flavors of the various ingredients into a
thick sauce known as a reduction.
Jules says, recipe.use to baste grilled fruit. They are delicious with oatmeal, yogurt,
and in salads. Use as a marinade, glaze pork, duck, chicken, fish,
seafood, pan sauces, martinis, cheese cake, cheeses, tofu, rice, and
polenta. It is a about everything.
These attractively packaged 12 ounce bottles are currently offered in
five popular flavors:
Pomegranate Port Reduction
Mission Fig Port Reduction
Black Currant Cabernet Reduction
Tart Cherry Syrah Reduction
Blueberry Merlot Reduction
For more information and to purchase please visit our website's New
Products category at: www.clubsauce.com
Monday, October 1, 2007
Ciao Italia Welcomes You to National Pasta Month!
Today Mary Ann Esposito, host of Ciao Italia with Mary Ann Esposito™, television's longest-running cooking show, kicked off National Pasta Month with five great tips for cooking the perfect al dente pasta
"There are so many ways to concoct a good pasta dish these days that there's no excuse to resort to those so-called 'fancy frozen' or canned, ready-to-serve types," offered Esposito. "When eaten in moderation and in small portions, pasta should be a part of any healthy diet. I am forever surprising people at cooking seminars when I tell them that a pound of pasta serves eight people when they want it to serve two! To keep things in perspective and in control, I keep one of those handy spaghetti measuring tools in my kitchen. It looks like a thick ruler withholes, and each hole holds a specific amount of pasta, so it is very useful when you want to gauge how much to cook for the number of people you are serving."
As an additional National Pasta Month feature, later this week, and every week this month, Mary Ann will share pasta recipes from her upcoming cookbook, Ciao Italia Slow and Easy, due in stores Nov. 13.
Mary Ann Esposito's Five Tips for Perfect Pasta
Serving a perfect plate of al dente pasta is not as easy as it seems - unless of course you are in on some useful tips. Here are five of Mary Ann's favorites that will guarantee success every time.
1) Use a pasta pot with an insert for easier draining and always start with 4 to 6 quarts of water to allow the pasta to expand properly.
2) Pasta is cooked when you can break a long strand or short cut in half and see that no white flour is visible in the center.
3) Some people add oil to the cooking water to keep the pasta from sticking together. This is a bad idea. The oil coats the pasta, making it harder for sauces to adhere. If you follow rule #1, you won't have to worry about the pasta sticking together anyway.
4) Short cuts of pasta such as ziti, penne, and fusilli are best served with chunky-style sauces. Use lighter sauces, such as garlic and olive oil or butter and cheese, for thinner types of pasta such as linguine or fettuccine.
5) Cooked pasta for oven-baked casseroles should be undercooked and still firm when added to the rest of the ingredients because it will finish cooking in the oven. Reduce the pasta boiling time by four minutes for casseroles.
"There are so many ways to concoct a good pasta dish these days that there's no excuse to resort to those so-called 'fancy frozen' or canned, ready-to-serve types," offered Esposito. "When eaten in moderation and in small portions, pasta should be a part of any healthy diet. I am forever surprising people at cooking seminars when I tell them that a pound of pasta serves eight people when they want it to serve two! To keep things in perspective and in control, I keep one of those handy spaghetti measuring tools in my kitchen. It looks like a thick ruler withholes, and each hole holds a specific amount of pasta, so it is very useful when you want to gauge how much to cook for the number of people you are serving."
As an additional National Pasta Month feature, later this week, and every week this month, Mary Ann will share pasta recipes from her upcoming cookbook, Ciao Italia Slow and Easy, due in stores Nov. 13.
Mary Ann Esposito's Five Tips for Perfect Pasta
Serving a perfect plate of al dente pasta is not as easy as it seems - unless of course you are in on some useful tips. Here are five of Mary Ann's favorites that will guarantee success every time.
1) Use a pasta pot with an insert for easier draining and always start with 4 to 6 quarts of water to allow the pasta to expand properly.
2) Pasta is cooked when you can break a long strand or short cut in half and see that no white flour is visible in the center.
3) Some people add oil to the cooking water to keep the pasta from sticking together. This is a bad idea. The oil coats the pasta, making it harder for sauces to adhere. If you follow rule #1, you won't have to worry about the pasta sticking together anyway.
4) Short cuts of pasta such as ziti, penne, and fusilli are best served with chunky-style sauces. Use lighter sauces, such as garlic and olive oil or butter and cheese, for thinner types of pasta such as linguine or fettuccine.
5) Cooked pasta for oven-baked casseroles should be undercooked and still firm when added to the rest of the ingredients because it will finish cooking in the oven. Reduce the pasta boiling time by four minutes for casseroles.
DW Enterprises Appoints Top Executive Chef
DW Enterprises, a leading Las Vegas developer of nightlife, entertainment and restaurants, today announced that respected chef Rick Giffen has been named Executive Chef for the company. In this role Giffen will serve as Executive Chef for the soon-to-open Trader Vic's restaurant at the Miracle Mile Shops as well as assisting in the development, management and operations of other restaurant properties that will be announced shortly.
Widely recognized as one of the industry’s top executive chefs, Giffen has spent the past 20 years at the forefront of numerous culinary ventures including Mon Ami Gabi at the Paris Hotel & Casino, where he was executive chef for the last two years. In that time, he was instrumental in generating revenues of over $22 million annually.
Prior to that, Giffen served as a consultant for Café Wasabi where he was successful in securing a contract to be the primary sushi vendor at seasonal conventions. Other career highlights include his work as regional corporate chef for China Grill Management at Mandalay Bay and western regional corporate chef for Planet Hollywood, Las Vegas. Giffen has been active in the community by supporting such charities as Taste of the Nation, AFAN, and Opportunity Village.
Now Giffen has joined the management team of DW Enterprises, the developer of numerous Las Vegas restaurant and nightclub venues including the legendary Trader Vic's Las Vegas which will open inside the Miracle Mile Shops at Planet Hollywood in early October. DW Enterprises will also develop restaurant and nightclub concepts at the Cosmopolitan Resort & Casino, the Showcase Mall, and other soon-to-be announced venues on the Las Vegas Strip.
"As DW Enterprises continues to build our team of A-List talent, the hiring of Rick Giffen is a significant benchmark," said Doc Wiener, founder of DW Enterprises. "He has enormous experience in the kitchen and the boardroom and we believe his industry insight will provide a solid operational platform for Trader Vic's and our other upcoming business ventures."
Giffen's first task will be overseeing the day-to-day operations of Trader Vic's Las Vegas, a legendary restaurant brand which has experienced a recent resurgence across the United States and abroad. In his role as executive chef, he will manage a staff of 50 culinary employees while ensuring that monthly financial goals are met and food quality, service, and sanitation standards are maintained.
Trader Vic's is one of the pioneers of American culinary folklore. As the inventor of the Mai Tai and the first to import Polynesian dishes and décor to the United States, Trader Vic's defined an era with libations and cuisine that "transported its customers to the tropics" an experience that placated generation after generation of customers.
Spread over 15,000 sq. ft., Trader Vic's Las Vegas will be unlike any of the other Trader Vic's found in the United States, Europe, the Middle East, and Asia. Instead, the Las Vegas location will include three separate dining and entertainment venues featuring a ground-level restaurant and Strip-side patio that opens onto Las Vegas Boulevard and a second-level Tiki Club-ultra lounge, both providing customers with panoramic views of the Bellagio Fountains, the Eiffel Tower, and City Center.
Although inspired by Trader Vic’s famed tropical island motif, Trader Vic's Las Vegas will build upon the signature Polynesian décor of towering wooden tikis and amplify the tropical theme with two separate DJ booths, a 20-foot outdoor bar and lanai surrounded by palms, thatch, a sweeping shingled roof, and an upstairs Tiki Club-ultra lounge.
Construction of Trader Vic’s Las Vegas is currently underway at the north side of Planet Hollywood and is scheduled to open in early October 2007.
About Trader Vic's Las Vegas
Owned and operated by DW Enterprises, a Las Vegas-based development group led by entrepreneur Doc Wiener, Trader Vic's Las Vegas is positioned to be the franchise's premier restaurant. Steeped in a rich history as one of the world’s most recognized culinary experiences, Trader Vic’s Las Vegas builds upon a tradition that dates back to 1934 when Vic "The Trader" Bergeron, a San Francisco Bay Area cuisine pioneer, founded his first restaurant. Mr. Bergeron based his original Trader Vic’s on the simple premise: "an escape from ordinary life." He went on to create an illusion that one had fled to a tropical island. From then on it became a tropical restaurant and bar, which specializes in serving world-famous island cuisine and tropical cocktails inside a refined exotic atmosphere. Trader Vic's Restaurant Group now includes an expanding collection of upscale, company-owned and franchised restaurants steeped in island-style service and atmosphere, stretching from the United States to Europe, the Middle East and Asia. Incorporating different cultures from around the world, Trader Vic's brand of hospitality has garnered international acclaim for introducing unique foods, careful preparations and welcoming service, as well as for inventing exotic, crowd-pleasing drinks such as the world-famous Mai Tai. Today, Trader Vic’s has become a world-renowned corporation in the restaurant business with over 30 restaurants in 22 cities around the globe. For more information, visit www.tradervicslv.com.
Widely recognized as one of the industry’s top executive chefs, Giffen has spent the past 20 years at the forefront of numerous culinary ventures including Mon Ami Gabi at the Paris Hotel & Casino, where he was executive chef for the last two years. In that time, he was instrumental in generating revenues of over $22 million annually.
Prior to that, Giffen served as a consultant for Café Wasabi where he was successful in securing a contract to be the primary sushi vendor at seasonal conventions. Other career highlights include his work as regional corporate chef for China Grill Management at Mandalay Bay and western regional corporate chef for Planet Hollywood, Las Vegas. Giffen has been active in the community by supporting such charities as Taste of the Nation, AFAN, and Opportunity Village.
Now Giffen has joined the management team of DW Enterprises, the developer of numerous Las Vegas restaurant and nightclub venues including the legendary Trader Vic's Las Vegas which will open inside the Miracle Mile Shops at Planet Hollywood in early October. DW Enterprises will also develop restaurant and nightclub concepts at the Cosmopolitan Resort & Casino, the Showcase Mall, and other soon-to-be announced venues on the Las Vegas Strip.
"As DW Enterprises continues to build our team of A-List talent, the hiring of Rick Giffen is a significant benchmark," said Doc Wiener, founder of DW Enterprises. "He has enormous experience in the kitchen and the boardroom and we believe his industry insight will provide a solid operational platform for Trader Vic's and our other upcoming business ventures."
Giffen's first task will be overseeing the day-to-day operations of Trader Vic's Las Vegas, a legendary restaurant brand which has experienced a recent resurgence across the United States and abroad. In his role as executive chef, he will manage a staff of 50 culinary employees while ensuring that monthly financial goals are met and food quality, service, and sanitation standards are maintained.
Trader Vic's is one of the pioneers of American culinary folklore. As the inventor of the Mai Tai and the first to import Polynesian dishes and décor to the United States, Trader Vic's defined an era with libations and cuisine that "transported its customers to the tropics" an experience that placated generation after generation of customers.
Spread over 15,000 sq. ft., Trader Vic's Las Vegas will be unlike any of the other Trader Vic's found in the United States, Europe, the Middle East, and Asia. Instead, the Las Vegas location will include three separate dining and entertainment venues featuring a ground-level restaurant and Strip-side patio that opens onto Las Vegas Boulevard and a second-level Tiki Club-ultra lounge, both providing customers with panoramic views of the Bellagio Fountains, the Eiffel Tower, and City Center.
Although inspired by Trader Vic’s famed tropical island motif, Trader Vic's Las Vegas will build upon the signature Polynesian décor of towering wooden tikis and amplify the tropical theme with two separate DJ booths, a 20-foot outdoor bar and lanai surrounded by palms, thatch, a sweeping shingled roof, and an upstairs Tiki Club-ultra lounge.
Construction of Trader Vic’s Las Vegas is currently underway at the north side of Planet Hollywood and is scheduled to open in early October 2007.
About Trader Vic's Las Vegas
Owned and operated by DW Enterprises, a Las Vegas-based development group led by entrepreneur Doc Wiener, Trader Vic's Las Vegas is positioned to be the franchise's premier restaurant. Steeped in a rich history as one of the world’s most recognized culinary experiences, Trader Vic’s Las Vegas builds upon a tradition that dates back to 1934 when Vic "The Trader" Bergeron, a San Francisco Bay Area cuisine pioneer, founded his first restaurant. Mr. Bergeron based his original Trader Vic’s on the simple premise: "an escape from ordinary life." He went on to create an illusion that one had fled to a tropical island. From then on it became a tropical restaurant and bar, which specializes in serving world-famous island cuisine and tropical cocktails inside a refined exotic atmosphere. Trader Vic's Restaurant Group now includes an expanding collection of upscale, company-owned and franchised restaurants steeped in island-style service and atmosphere, stretching from the United States to Europe, the Middle East and Asia. Incorporating different cultures from around the world, Trader Vic's brand of hospitality has garnered international acclaim for introducing unique foods, careful preparations and welcoming service, as well as for inventing exotic, crowd-pleasing drinks such as the world-famous Mai Tai. Today, Trader Vic’s has become a world-renowned corporation in the restaurant business with over 30 restaurants in 22 cities around the globe. For more information, visit www.tradervicslv.com.
Subscribe to:
Posts (Atom)