Researchers from the University of Mississippi Medical Center found that green tea’s main antioxidant, EGCG, significantly decreased factors associated with breast cancer: vascular endothelial growth factor (VEGF) expression, tumor angiogenesis, and growth of the breast cancer tumor (p<0.01).
In the study, seven week old female mice were given approximately 50-100 mg/kg/day of EGCG in water; the control group received regular drinking water. Breast cancer cells were injected in the second week of the five week study.
At the end of five weeks, several differences were seen between control and treatment groups. The tumors in the EGCG group were significantly smaller (66%) and weighed less (68%); in addition, this group had significantly lower levels of VEGF (p<0.01 for all results).
These findings were presented at April’s Experimental Biology meeting, a multi-society, interdisciplinary, scientific meeting featuring plenary and award lectures, symposia, oral and poster sessions, career services, and exhibits of scientific equipment, supplies, and publications. Gu JW, Young E, Covington J, Johnson JW, & Tan W. Oral administration of EGCG, an antioxidant found in green tea, inhibits tumor angiogenesis and growth of breast cancer in female mice. Poster session presented at the annual Experimental Biology scientific conferences, San Diego, CA. 2008.
Monday, May 12, 2008
America's Largest Corporate Dairy Processor Muscles Its Way into Organics
After a three-and-a-half year battle with Dean Foods
regarding the legality of milk it labels as Horizon Organic, the
country's most aggressive organic industry watchdog filed additional
legal actions today. Dean, the nation's largest dairy processor,
with nearly $12 billion in sales and controlling 50 different milk
brands, has obtained a large percentage of its organic milk supply
from giant factory farms milking thousands of cows each.
The Cornucopia Institute, a farm policy research group and family
farm advocate, filed a formal legal complaint with the USDA claiming
that one of Dean’s Horizon suppliers, a dairy in Snelling,
California, was skirting the law by confining the majority of their
cows to a filthy feedlot rather than allowing them fresh grass and
access to pasture as the federal organic regulations require.
Cornucopia has also asked the Inspector General at the USDA to
investigate appearances of favoritism at the agency that has
benefitted Dean Foods. Cornucopia charges that past enforcement of
the Organic Foods Production Act, the law governing organic food
labeling and production, has been unequally applied toward major
corporate agribusiness by the USDA.
“We are asking the USDA, once again, to investigate serious alleged
improprieties at dairies that produce Horizon organic milk,” said
Mark A. Kastel, Senior Farm Policy Analyst with the Wisconsin-based
Cornucopia Institute.
Besides the legal issues that Cornucopia raised, they suggest Dean
Foods has seriously injured the value of its Horizon label and the
reputation of organic milk. “In the eyes of consumers, factory farms—
with questions about humane animal husbandry and records of endemic
pollution—do not meet the ethical litmus test,” Kastel added.
Cornucopia's most recent complaint is the third filed with the USDA
alleging Dean Foods has broken the federal law that governs organic
production. Prior complaints also charged Dean was confining cattle
on their two corporate-owned dairies, managing as many as 8,000 head
of cattle each.
Although the USDA, based on Cornucopia research, sanctioned or
decertified two independent factory farms supplying Horizon, the
federal agency dismissed both legal complaints against Dean Foods
itself. According to documents obtained under the Freedom of
Information Act (FOIA) by Cornucopia, the USDA never investigated or
even visited Dean's largest corporate-owned industrial dairy, in the
desert-like conditions of central Idaho.
“It appears that Dean Foods has more political clout in Washington
than the two independent factory farm operators that were found to
have been abusing the trust of organic consumers,” according to Will
Fantle, Research Director at Cornucopia.
According to FOIA documents, Dean Foods hired lawyers at Covington
and Burling, one of the capital’s most powerful and influential legal
and lobbying groups, to plead their case. “The USDA closed
complaints we filed in 2005 and 2006 without ever having visited the
Horizon dairy in Idaho, and warned Dean Foods in advance before
inspecting their Maryland farm,” stated Fantle.
In a letter to USDA Inspector General Phyllis K. Fong, Cornucopia
asked her to investigate why the agency arbitrarily chose to
adjudicate some of the formal legal complaints filed by Cornucopia
but looked the other way when it came to the largest corporate dairy
processor and marketer in the country for almost identical alleged
offenses.
Cornucopia's letter stated, “Conditions on the 8,000-head factory
farm operated by Dean/Horizon in Idaho were very similar to the
factory farms that the USDA has already sanctioned. The only
discernible difference appears to be how much money Dean Foods has
spent on lobbyists and campaign contributions in Washington.”
The Cornucopia Institute's latest complaint against the Fagundes
dairy in California calls into question Dean Foods’ marketing claim
that "80% of our milk comes from … family farmers."
“We have been challenging Dean Foods’ greenwashing of their Horizon
label for a number of years now,” stated Kastel. One of Horizon's
decertified suppliers, milking 10,000 cows, in a feedlot in Pixley,
California, was categorized as a "family farm" by Dean.
“My family and 1800 or so other organic farmers around the country
have worked hard to build the stellar reputation organic dairy
products deservingly enjoy in the eyes of consumers,” lamented Tony
Azevedo, one of the first organic dairy farmers in California milking
350 cows near the town of Stevinson. “Virtually every other name-
brand organic dairy product in the country depends exclusively on
real family farmers to produce their milk. We don't want subterfuge
by confinement dairies giving us all a black eye and endangering our
livelihoods.”
"Ninety percent of all participants in the marketplace are
approaching organic dairy production ethically," emphasized
Cornucopia's Kastel. A comprehensive report and scorecard, listing
organic brand-name and private-label organic dairy products, can be
found on The Cornucopia Institute website: www.cornucopia.org
In addition to filing a formal legal complaint against Fagundes dairy
with regulators at the USDA, Cornucopia also sent the complaint to
the California Department of Agriculture that also oversees organic
production in the state.
Although past complaints regarding the integrity of organic
production have sometimes taken months or even years to adjudicate at
the state and federal levels Cornucopia's concerns elicited a
response in less than 24 hours from the dairy’s organic certifier,
CCOF, based in Santa Cruz, California. In a letter to Cornucopia
CCOF said, “Please note that CCOF takes organic livestock living
conditions extremely seriously.’ They added, “We will immediately
initiate a full investigation which will include an on-site
inspection of the operation.
Organic certifiers are on the front lines of efforts to protect
consumers and ethical farmers from fraud. “The immediate and serious
tone from CCOF should not be surprising as the certifier has been one
of the most highly respected organizations in the organic movement
since its founding in the early 1970s, said Fantle.
The letter sent to the USDA Office of Inspector General can be viewed
at:
http://cornucopia.org/Horizon/OIG_Letter.pdf
The formal legal complaint filed with the USDA regarding alleged
violations at the Fagundes organic factory farm dairy can be viewed at:
http://cornucopia.org/Fagundes/Fagundes_USDA_Complaint.pdf
Images of the Fagundes operation can be viewed at:
http://cornucopia.org/index.php/fagundes-bros-factory-farm-dairy/
regarding the legality of milk it labels as Horizon Organic, the
country's most aggressive organic industry watchdog filed additional
legal actions today. Dean, the nation's largest dairy processor,
with nearly $12 billion in sales and controlling 50 different milk
brands, has obtained a large percentage of its organic milk supply
from giant factory farms milking thousands of cows each.
The Cornucopia Institute, a farm policy research group and family
farm advocate, filed a formal legal complaint with the USDA claiming
that one of Dean’s Horizon suppliers, a dairy in Snelling,
California, was skirting the law by confining the majority of their
cows to a filthy feedlot rather than allowing them fresh grass and
access to pasture as the federal organic regulations require.
Cornucopia has also asked the Inspector General at the USDA to
investigate appearances of favoritism at the agency that has
benefitted Dean Foods. Cornucopia charges that past enforcement of
the Organic Foods Production Act, the law governing organic food
labeling and production, has been unequally applied toward major
corporate agribusiness by the USDA.
“We are asking the USDA, once again, to investigate serious alleged
improprieties at dairies that produce Horizon organic milk,” said
Mark A. Kastel, Senior Farm Policy Analyst with the Wisconsin-based
Cornucopia Institute.
Besides the legal issues that Cornucopia raised, they suggest Dean
Foods has seriously injured the value of its Horizon label and the
reputation of organic milk. “In the eyes of consumers, factory farms—
with questions about humane animal husbandry and records of endemic
pollution—do not meet the ethical litmus test,” Kastel added.
Cornucopia's most recent complaint is the third filed with the USDA
alleging Dean Foods has broken the federal law that governs organic
production. Prior complaints also charged Dean was confining cattle
on their two corporate-owned dairies, managing as many as 8,000 head
of cattle each.
Although the USDA, based on Cornucopia research, sanctioned or
decertified two independent factory farms supplying Horizon, the
federal agency dismissed both legal complaints against Dean Foods
itself. According to documents obtained under the Freedom of
Information Act (FOIA) by Cornucopia, the USDA never investigated or
even visited Dean's largest corporate-owned industrial dairy, in the
desert-like conditions of central Idaho.
“It appears that Dean Foods has more political clout in Washington
than the two independent factory farm operators that were found to
have been abusing the trust of organic consumers,” according to Will
Fantle, Research Director at Cornucopia.
According to FOIA documents, Dean Foods hired lawyers at Covington
and Burling, one of the capital’s most powerful and influential legal
and lobbying groups, to plead their case. “The USDA closed
complaints we filed in 2005 and 2006 without ever having visited the
Horizon dairy in Idaho, and warned Dean Foods in advance before
inspecting their Maryland farm,” stated Fantle.
In a letter to USDA Inspector General Phyllis K. Fong, Cornucopia
asked her to investigate why the agency arbitrarily chose to
adjudicate some of the formal legal complaints filed by Cornucopia
but looked the other way when it came to the largest corporate dairy
processor and marketer in the country for almost identical alleged
offenses.
Cornucopia's letter stated, “Conditions on the 8,000-head factory
farm operated by Dean/Horizon in Idaho were very similar to the
factory farms that the USDA has already sanctioned. The only
discernible difference appears to be how much money Dean Foods has
spent on lobbyists and campaign contributions in Washington.”
The Cornucopia Institute's latest complaint against the Fagundes
dairy in California calls into question Dean Foods’ marketing claim
that "80% of our milk comes from … family farmers."
“We have been challenging Dean Foods’ greenwashing of their Horizon
label for a number of years now,” stated Kastel. One of Horizon's
decertified suppliers, milking 10,000 cows, in a feedlot in Pixley,
California, was categorized as a "family farm" by Dean.
“My family and 1800 or so other organic farmers around the country
have worked hard to build the stellar reputation organic dairy
products deservingly enjoy in the eyes of consumers,” lamented Tony
Azevedo, one of the first organic dairy farmers in California milking
350 cows near the town of Stevinson. “Virtually every other name-
brand organic dairy product in the country depends exclusively on
real family farmers to produce their milk. We don't want subterfuge
by confinement dairies giving us all a black eye and endangering our
livelihoods.”
"Ninety percent of all participants in the marketplace are
approaching organic dairy production ethically," emphasized
Cornucopia's Kastel. A comprehensive report and scorecard, listing
organic brand-name and private-label organic dairy products, can be
found on The Cornucopia Institute website: www.cornucopia.org
In addition to filing a formal legal complaint against Fagundes dairy
with regulators at the USDA, Cornucopia also sent the complaint to
the California Department of Agriculture that also oversees organic
production in the state.
Although past complaints regarding the integrity of organic
production have sometimes taken months or even years to adjudicate at
the state and federal levels Cornucopia's concerns elicited a
response in less than 24 hours from the dairy’s organic certifier,
CCOF, based in Santa Cruz, California. In a letter to Cornucopia
CCOF said, “Please note that CCOF takes organic livestock living
conditions extremely seriously.’ They added, “We will immediately
initiate a full investigation which will include an on-site
inspection of the operation.
Organic certifiers are on the front lines of efforts to protect
consumers and ethical farmers from fraud. “The immediate and serious
tone from CCOF should not be surprising as the certifier has been one
of the most highly respected organizations in the organic movement
since its founding in the early 1970s, said Fantle.
The letter sent to the USDA Office of Inspector General can be viewed
at:
http://cornucopia.org/Horizon/OIG_Letter.pdf
The formal legal complaint filed with the USDA regarding alleged
violations at the Fagundes organic factory farm dairy can be viewed at:
http://cornucopia.org/Fagundes/Fagundes_USDA_Complaint.pdf
Images of the Fagundes operation can be viewed at:
http://cornucopia.org/index.php/fagundes-bros-factory-farm-dairy/
Friday, May 9, 2008
Phoenix Restaurant Group News
The National Exemplar Restaurant is now hosting Friday Nights: The After Work Social in our lobby bar, Southerby's. Mix and mingle with old friends and new faces every Friday from 5:00 P.M. to 8:00 P.M. and enjoy complimentary appetizers, drink specials, and ½ price wines by the glass. The National Exemplar is located in the historic Mariemont Inn and is celebrating 25 years of great food and service. (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix invites you and your family to join us for The Mother's Day Brunch, May 11, for a bountiful spread of delicious food and spirits. Enjoy Prime Rib of Beef, Fresh Baked Honey Glazed Ham, Belgian Waffles, Omelets, Vegetable Strata, Smoked Salmon, Fresh Mixed Greens, Fresh Fruit, Pastry & Danish, Bacon, Sausage, and everything else! Music by Harpist Elizabeth Motter. $ 29.00. Ages 5 – 12 are $20.00. Ages four and under are complimentary. Gratuity not included. Reservations Required. (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
The National Exemplar Restaurant, celebrating 25 years of great food and service, invites you to join us for Friends & Family Nights every Monday, Tuesday, and Wednesday in May. Enjoy your choice of one of the following entrees for $25: Prime Rib Au Jus, Veal Suzanne, Exemplar Chicken or Fettuccini Bravo. All entrees include a choice of soup or salad, and we offer fresh hot bread with every meal. Also, enjoy a glass of red or white wine and a "World's Smallest Sundae" for dessert. Dinner reservations accepted. Tax and gratuity not included. – (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix is now offering Box Lunches and Brown Bag Sandwiches for lunch. Monday – Friday. Choose a selection from one of our menus or let us help you create your own. Contact our sales department for more information. We help build good reputations at work…let us help you with your next event. Consistently good food delivered on time and with a smile. "We cater, we serve, and we love taking care of you." (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
Jazz at The Phoenix Restaurant Live music every Wednesday through Saturday from 6 P.M. to 9 P.M. Call (513) 721-8901. http://thephx.com.
The Phoenix invites you and your family to join us for The Mother's Day Brunch, May 11, for a bountiful spread of delicious food and spirits. Enjoy Prime Rib of Beef, Fresh Baked Honey Glazed Ham, Belgian Waffles, Omelets, Vegetable Strata, Smoked Salmon, Fresh Mixed Greens, Fresh Fruit, Pastry & Danish, Bacon, Sausage, and everything else! Music by Harpist Elizabeth Motter. $ 29.00. Ages 5 – 12 are $20.00. Ages four and under are complimentary. Gratuity not included. Reservations Required. (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
The National Exemplar Restaurant, celebrating 25 years of great food and service, invites you to join us for Friends & Family Nights every Monday, Tuesday, and Wednesday in May. Enjoy your choice of one of the following entrees for $25: Prime Rib Au Jus, Veal Suzanne, Exemplar Chicken or Fettuccini Bravo. All entrees include a choice of soup or salad, and we offer fresh hot bread with every meal. Also, enjoy a glass of red or white wine and a "World's Smallest Sundae" for dessert. Dinner reservations accepted. Tax and gratuity not included. – (513) 271-2103, 6880 Wooster Pike, Mariemont, OH; www.nationalexemplar.com.
The Phoenix is now offering Box Lunches and Brown Bag Sandwiches for lunch. Monday – Friday. Choose a selection from one of our menus or let us help you create your own. Contact our sales department for more information. We help build good reputations at work…let us help you with your next event. Consistently good food delivered on time and with a smile. "We cater, we serve, and we love taking care of you." (513) 721-8901, 812 Race Street, downtown; www.thephx.com.
Jazz at The Phoenix Restaurant Live music every Wednesday through Saturday from 6 P.M. to 9 P.M. Call (513) 721-8901. http://thephx.com.
Thursday, May 8, 2008
A Special Mother's Day Recipe from Ciao Italia
Mom's Walnut Pastry Logs
A not-too-sweet yeast dough encasing ground walnuts and egg whites are the signature ingredients for my mother's walnut pastry logs. Delicious with tea or coffee, make them for the special women in your life this Mother's Day.
Makes 5 logs
Ingredients:
Dough
1/2 cup warm water
2 packages dried yeast
1/2 cup sugar
1 1/2 cups warm milk
1 cup butter, melted and cooled
4 large eggs, separated
1 teaspoon vanilla extract
6-7 cups unbleached all purpose flour
1/2 teaspoon salt
Filling
4 egg whites
1 3/4 cups sugar
2 tablespoons melted butter
5 cups ground walnuts plus a few extra whole shelled walnuts for garnish
1 teaspoon vanillla extract
1 - 2 teaspoons milk
Maraschino cherries (optional)
Directions:
For the dough
Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients. Blend the egg yolks into the mixture, one at a time. Stir in the vanilla. Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour. Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.
For the filling
Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, ground walnuts and vanilla. Set aside.
Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll. They should be about 12 inches long.
Place two logs, 4 inches apart on a lightly butter baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.
Continue making 4 more logs. Place them on baking sheets as above.
Preheat the oven to 375F
When ready to bake brush the tops with millk and make a few decorative slashed in the top of the dough.
Bake 30-35 minutes or until nicely browned.
Glaze:
1 1/2 cups confectioners sugar
1 tablespoon of milk or more for a thin consistency
Combine in a bowl until smooth. Drizzle on logs as they cool. Decorate with the cherries and walnuts.
Cut on the diagonal into thick slices.
A not-too-sweet yeast dough encasing ground walnuts and egg whites are the signature ingredients for my mother's walnut pastry logs. Delicious with tea or coffee, make them for the special women in your life this Mother's Day.
Makes 5 logs
Ingredients:
Dough
1/2 cup warm water
2 packages dried yeast
1/2 cup sugar
1 1/2 cups warm milk
1 cup butter, melted and cooled
4 large eggs, separated
1 teaspoon vanilla extract
6-7 cups unbleached all purpose flour
1/2 teaspoon salt
Filling
4 egg whites
1 3/4 cups sugar
2 tablespoons melted butter
5 cups ground walnuts plus a few extra whole shelled walnuts for garnish
1 teaspoon vanillla extract
1 - 2 teaspoons milk
Maraschino cherries (optional)
Directions:
For the dough
Pour the water into a large bowl or the bowl of a stand mixer. Dissolve the yeast in the water. Let stand for 5 minutes. Stir in the milk, butter and sugar. Mix by hand or on low speed to blend the ingredients. Blend the egg yolks into the mixture, one at a time. Stir in the vanilla. Begin adding the flour a cup at a time and mix until a soft, non sticky ball forms. You may not need all the flour. Knead the dough for about 5 minutes. Cover and let rise for 1 hour or until nearly doubled in size.
For the filling
Beat the egg whites until soft peaks form, then slowly add the sugar a little at a time until soft peaks form. Fold in the butter, ground walnuts and vanilla. Set aside.
Divide the dough into 5 equal pieces and work with one piece at a time, keeping the others covered. Roll each piece into a 14 inch square. Spread about 1 cup of the filling over the dough,then roll it tightly like a jellyroll. Make sure to tuck in the ends as you roll. They should be about 12 inches long.
Place two logs, 4 inches apart on a lightly butter baking sheet or on a parchment lined baking sheer. Cover and let rise for 30 minutes or until almost doubled in size.
Continue making 4 more logs. Place them on baking sheets as above.
Preheat the oven to 375F
When ready to bake brush the tops with millk and make a few decorative slashed in the top of the dough.
Bake 30-35 minutes or until nicely browned.
Glaze:
1 1/2 cups confectioners sugar
1 tablespoon of milk or more for a thin consistency
Combine in a bowl until smooth. Drizzle on logs as they cool. Decorate with the cherries and walnuts.
Cut on the diagonal into thick slices.
Beringer Wines to Take Center Stage
On Thursday, May 22, The English Grill at The Brown Hotel will captivate the palate with a dinner featuring wine pairings from Napa Valley’s oldest continuously operating winery, Beringer Vineyards. The five-course dinner by chef Laurent Géroli will be enhanced by a discussion of the vineyard’s merits by guest speaker Jamie Stewart, sommelier for Foster Wine Estates. The dinner begins at 7 p.m. and the cost is $95 per person plus tax and gratuity. For reservations, please contact Neal Ward at 502-736-2998.
The menu for the Beringer Wine Dinner is as follows:
White Asparagus Terrine with truffle oil vinaigrette, sorrel tomato sorbet and micro basil salad
Alluvium Blanc 2006
Poached Dover Sole with sweet lavender crayfish sauce and leek and fennel fondue
Sabraga Vineyards Chardonnay 2005
Charred Bluefin Tuna with baby zucchini, corn, carrot and fennel salad with Pixie tangerine essence, topped with micro beets
Alluvium Red 2004
Cast Iron Roasted Cervena Elk with fava bean and wild ramp casserole and citrus anise sauce
Private Reserve Cabernet Sauvignon 2002
Cavaillon Melon with chocolate mint and ginger grapefruit sorbet
Nightingale Late Harvest 2003
Freshly Brewed Regular or Decaffeinated Coffee
Jamie Stewart’s wine experience spans continents and languages. Having earned his Australian sommelier qualifications at age 17, he subsequently studied in Europe, Japan, Southeast Asia and New York City. He is currently On-Premise Manager in Chicago for Foster Wine Estates and is studying American Sign Language in order to develop wine education programs for the hearing impaired.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For reservations or more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
The menu for the Beringer Wine Dinner is as follows:
White Asparagus Terrine with truffle oil vinaigrette, sorrel tomato sorbet and micro basil salad
Alluvium Blanc 2006
Poached Dover Sole with sweet lavender crayfish sauce and leek and fennel fondue
Sabraga Vineyards Chardonnay 2005
Charred Bluefin Tuna with baby zucchini, corn, carrot and fennel salad with Pixie tangerine essence, topped with micro beets
Alluvium Red 2004
Cast Iron Roasted Cervena Elk with fava bean and wild ramp casserole and citrus anise sauce
Private Reserve Cabernet Sauvignon 2002
Cavaillon Melon with chocolate mint and ginger grapefruit sorbet
Nightingale Late Harvest 2003
Freshly Brewed Regular or Decaffeinated Coffee
Jamie Stewart’s wine experience spans continents and languages. Having earned his Australian sommelier qualifications at age 17, he subsequently studied in Europe, Japan, Southeast Asia and New York City. He is currently On-Premise Manager in Chicago for Foster Wine Estates and is studying American Sign Language in order to develop wine education programs for the hearing impaired.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. For reservations or more information, call 502-583-1234 or visit The Brown’s website at www.brownhotel.com.
Wednesday, May 7, 2008
Taste of Cincinnati Event Spectacular
For the first time at the Taste of Cincinnati the WAHL "Let It Grow!" tour will help Cincinnatians get a handle on their facial hair. Hitting the road with the WAHL "Let it Grow!" tour will be Ben Phillips, a celebrity stylist and salon owner, who will be giving free professional trims and hands-on advice for getting a grip on your mustache, beard, or goatee.
WAHL’s 30-foot mobile barber shop will be at the Taste of Cincinnati May 24, 25, and 26 on 5th Street near Vine St. from 12:00 p.m. - 12:00 a.m. On May 23, the tour will also be at the Cincinnati Wal-Mart located at Colerain Ave. from 2:00 p.m. - 7:00 p.m.
On-site professional stylists will work with men on how to choose the right tool for the job and on mastering techniques for making the most of their look. WAHL trimmers are the choice of professionals, and stylists will be on hand to educate men on how to best trim and style their facial hair.
"While a lot of men may have learned to shave from their dads or older brothers, many of them never really learned how to maintain their facial hair,” explains Phillips. “They have often figured it out through trial and error which can sometimes end with disastrous results.”
The WAHL "Let It Grow!" Tour in Cincinnati will include:
Charity Trade Up to Wahl Trimmer: Bring your razors, scissors, or out-of-date trimmers - and for each item that WAHL collects, the company will donate $1 to the YMCA to support their efforts to build strong kids, strong families and strong communities. Product donators will also receive a $5 coupon to buy the right WAHL trimming "tool."
Mobile Barber Shop: where 2 professional stylists will trim and detail guy's beards, mustaches and goatees.
WAHL Welcome Area: Visitors can pick up product information, surf the WAHLNATION.com website and purchase WAHL products directly from WAHL-Store.com. Visitors can also play a variety of games and win WAHL giveaways as well as look into WAHL’s special mirrors that allow them to see how they would look with a beard, mustache or goatee.
WAHL Men of the Year Center: Straighten your 'stache or buff your beard and strike a creative pose for your photo to enter the WAHL Men of the Year competition.
WAHL of Fame: Check out the competition - see how your facial hair stacks up against other Men of the Year entries.
Throughout the summer, the WAHL “Let It Grow!” tour will travel across the country in search of the “Wahl Men of the Year.” Along the way, the tour will stop in 14 cities to educate today’s men on how to find the right look to suit their own personal style. Look for the 2008 tour in Cincinnati, Ohio; Indianapolis, Ind.; Chattanooga, Tenn.; Dallas, Texas; Washington, D.C.; Milwaukee, Wis.; Detroit, Mich.; Chicago, Ill.; Minneapolis, Minn.; St. Louis, Mo., Las Vegas, Nev.; San Francisco, Calif.; San Diego, Calif.; and Denver, Colo. For a detailed schedule of stops and events, visit www.WAHLNATION.com.
WAHL Men of the Year Competition
WAHL Trimmers is hitting the road in search of the WAHL men of the year sporting the best mustache, goatee and beard in America. The grand prize winner in each category will receive a 60 inch HD Flat Screen TV. Entering the competition is easy – simply submit your photo and a brief explanation as to why you let your facial hair grow and what makes you a WAHL Man that is Well-Groomed, All-American, Hardworking, and Loyal. Entries will be accepted at WAHLNATION.com or on site at the WAHL “Let It Grow!” mobile tour. Following each event, all eligible entries will be posted to WAHLNATION.com for online voting to determine the local finalists. The final winners in each category – beard, mustache, and goatee – will be announced in December 2008.
Now in its 89th year, WAHL Clipper Corporation is an international industry leader in the manufacture of products for the professional beauty and barber trade, consumer personal care and animal grooming. Headquartered in Sterling, Ill., WAHL currently employs some 2,000 associates worldwide in Argentina, Australia, Canada, England, Germany, Holland, Hungary, Japan, Spain, and the United States. WAHL products are available in 150 countries around the world. To learn more about WAHL, please visit www.wahltrimmers.com.
WAHL’s 30-foot mobile barber shop will be at the Taste of Cincinnati May 24, 25, and 26 on 5th Street near Vine St. from 12:00 p.m. - 12:00 a.m. On May 23, the tour will also be at the Cincinnati Wal-Mart located at Colerain Ave. from 2:00 p.m. - 7:00 p.m.
On-site professional stylists will work with men on how to choose the right tool for the job and on mastering techniques for making the most of their look. WAHL trimmers are the choice of professionals, and stylists will be on hand to educate men on how to best trim and style their facial hair.
"While a lot of men may have learned to shave from their dads or older brothers, many of them never really learned how to maintain their facial hair,” explains Phillips. “They have often figured it out through trial and error which can sometimes end with disastrous results.”
The WAHL "Let It Grow!" Tour in Cincinnati will include:
Charity Trade Up to Wahl Trimmer: Bring your razors, scissors, or out-of-date trimmers - and for each item that WAHL collects, the company will donate $1 to the YMCA to support their efforts to build strong kids, strong families and strong communities. Product donators will also receive a $5 coupon to buy the right WAHL trimming "tool."
Mobile Barber Shop: where 2 professional stylists will trim and detail guy's beards, mustaches and goatees.
WAHL Welcome Area: Visitors can pick up product information, surf the WAHLNATION.com website and purchase WAHL products directly from WAHL-Store.com. Visitors can also play a variety of games and win WAHL giveaways as well as look into WAHL’s special mirrors that allow them to see how they would look with a beard, mustache or goatee.
WAHL Men of the Year Center: Straighten your 'stache or buff your beard and strike a creative pose for your photo to enter the WAHL Men of the Year competition.
WAHL of Fame: Check out the competition - see how your facial hair stacks up against other Men of the Year entries.
Throughout the summer, the WAHL “Let It Grow!” tour will travel across the country in search of the “Wahl Men of the Year.” Along the way, the tour will stop in 14 cities to educate today’s men on how to find the right look to suit their own personal style. Look for the 2008 tour in Cincinnati, Ohio; Indianapolis, Ind.; Chattanooga, Tenn.; Dallas, Texas; Washington, D.C.; Milwaukee, Wis.; Detroit, Mich.; Chicago, Ill.; Minneapolis, Minn.; St. Louis, Mo., Las Vegas, Nev.; San Francisco, Calif.; San Diego, Calif.; and Denver, Colo. For a detailed schedule of stops and events, visit www.WAHLNATION.com.
WAHL Men of the Year Competition
WAHL Trimmers is hitting the road in search of the WAHL men of the year sporting the best mustache, goatee and beard in America. The grand prize winner in each category will receive a 60 inch HD Flat Screen TV. Entering the competition is easy – simply submit your photo and a brief explanation as to why you let your facial hair grow and what makes you a WAHL Man that is Well-Groomed, All-American, Hardworking, and Loyal. Entries will be accepted at WAHLNATION.com or on site at the WAHL “Let It Grow!” mobile tour. Following each event, all eligible entries will be posted to WAHLNATION.com for online voting to determine the local finalists. The final winners in each category – beard, mustache, and goatee – will be announced in December 2008.
Now in its 89th year, WAHL Clipper Corporation is an international industry leader in the manufacture of products for the professional beauty and barber trade, consumer personal care and animal grooming. Headquartered in Sterling, Ill., WAHL currently employs some 2,000 associates worldwide in Argentina, Australia, Canada, England, Germany, Holland, Hungary, Japan, Spain, and the United States. WAHL products are available in 150 countries around the world. To learn more about WAHL, please visit www.wahltrimmers.com.
Return of the Green Fairy!
Like a liquid superhero, the Green Fairy has returned to Greater Cincinnati. Absinthe, the legendary libation of the Belle Époque, Impressionist paintings, and Parisian dens of iniquity, is again legal in America. Kübler Absinthe is set to hit the shelves of The Party Source Thursday, May 15th, with absinthes from France and even from craft distillers across America following soon after that.
Absinthes are drunk with great ceremony, slowly diluted with water dripping through a sugar cube, which turns the spirit cloudy. The flavor is…well, first of all, you have to like licorice. But once you’re a licorice lover, expect a profusion of subtle herb and spice hints. Fine absinthe is one of the greatest liqueurs ever, and an amazing drink. With all these great new—and legal—absinthes, life in Cincinnati just got a lot greener.
Experience it for yourself Wednesday, May 15th at EQ the cooking school @ The Party Source.
Free No Registration Required 6-8PM
Absinthes are drunk with great ceremony, slowly diluted with water dripping through a sugar cube, which turns the spirit cloudy. The flavor is…well, first of all, you have to like licorice. But once you’re a licorice lover, expect a profusion of subtle herb and spice hints. Fine absinthe is one of the greatest liqueurs ever, and an amazing drink. With all these great new—and legal—absinthes, life in Cincinnati just got a lot greener.
Experience it for yourself Wednesday, May 15th at EQ the cooking school @ The Party Source.
Free No Registration Required 6-8PM
Spice Stack - Highly Recommended
Note: This is a repost from April 16. Taste was provided a sample of Spice Stack, and we LOVE it! It is a very effective use of space and fits standard store bought spice bottles. We highly recommend it for your consideration.
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Are you sick of digging through a jumble of spices every time you cook? If so, it’s time for a spicy spring cleaning that will get your seasonings in order for good. The new SpiceStack™ spice cabinet helps home cooks locate and retrieve their spices, while saving valuable countertop space and keeping kitchen cabinets clutter-free.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
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Are you sick of digging through a jumble of spices every time you cook? If so, it’s time for a spicy spring cleaning that will get your seasonings in order for good. The new SpiceStack™ spice cabinet helps home cooks locate and retrieve their spices, while saving valuable countertop space and keeping kitchen cabinets clutter-free.
“Research shows storing and organizing spices is a major problem in most kitchens,” says Lauren Greenwood, president of SpiceStack, Inc. “Traditional spice racks take up too much space on the counter, are difficult to organize and use or don’t hold enough spices. The SpiceStack solves all of these problems and is a perfect spring cleaning aide.”
The innovative SpiceStack -- which fits in virtually any kitchen cabinet -- allows storage of store-bought spices in a cool, dark place, away from the stovetop. Three pull-out, drop-down drawers organize spice bottles horizontally with the labels clearly visible. To use, simply slide the drawer out until it’s fully extended, then lower the drawer to resting position, where it’s easy to identify, retrieve, and restock spices at eye level.
The compact unit, which measures 11 inches wide, 10 3/4 inches deep and 8 inches tall, comes in white to complement any kitchen décor. It holds up to 27 full-size or 54 half-size round spice bottles, or any combination of the two size bottles. Spices can be stored in the drawers alphabetically, by frequency of use, or by type of cooking. Four non-skid pads on the bottom of the unit hold it securely in place inside the cabinet. The SpiceStack requires no assembly and is made of durable plastic.
The SpiceStack is manufactured in the United States. Cost is $29.95, plus shipping and handling. Order now and receive up to 3 additional units for $14.95 each, plus shipping and handling, along with a complementary cooking apron for each unit ordered. Empty bottles with front and purchase date labels are also available. To order online, visit www.spicestack.com, or call 866-247-9459.
Diabetes Cookbook – Best in the World!
How can a diabetes cookbook win Best in the World, when the old stereotype for a “diabetic meal” is bland and flavorless?
Jackie Newgent's The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating (American Diabetes Association; 2007), broke through all the stereotypes last month when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.
The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.
Recipes include:
· Caramelized Anjou Pear, Sage, and Gorgonzola Quesadilla
· Minted Middle Eastern Meatballs
· Caprese Pizzette
· Fresh Baby Spinach Orzo Salad with Goat Cheese
· Spa Chef Salad with Balsamic Tarragon Dressing
· California Avocado-Bean Salad with Salsa Verde
· American-French Caramelized Onion Soup
· Vietnamese-Style Beef and Soba Noodle Soup
· Bodacious “Steak” Burger
· Sweet Potato Burrito Spirals with Bell Pepper-Avocado “Crème” Sauce
· Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce
· Roasted Wild Salmon Filet with Orange-Miso Sauce
Newgent, a registered dietitian, is a New York City-based culinary nutritionist, recreational chef instructor and consultant. Newgent’s inspiration for the cookbook was her father. She explains, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book that met the guidelines of the American Diabetes Association, I decided to write my own.”
ADA’s publications undergo a meticulous process to ensure that topics and content are the most current, accurate, and useful to healthcare professionals and for people with diabetes. The authors are drawn from recognized experts: medical researchers, clinicians, educators, registered dietitians, and nurses, and other members of the professional community. Scientific and editorial committees review each manuscript before it reaches the editing, design and production process. What sets ADA efforts in books apart from for-profit publishing companies is that net proceeds support ADA’s mission to find a cure for diabetes and to improve the lives of people with diabetes.
Jackie Newgent's The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating (American Diabetes Association; 2007), broke through all the stereotypes last month when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.
The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.
Recipes include:
· Caramelized Anjou Pear, Sage, and Gorgonzola Quesadilla
· Minted Middle Eastern Meatballs
· Caprese Pizzette
· Fresh Baby Spinach Orzo Salad with Goat Cheese
· Spa Chef Salad with Balsamic Tarragon Dressing
· California Avocado-Bean Salad with Salsa Verde
· American-French Caramelized Onion Soup
· Vietnamese-Style Beef and Soba Noodle Soup
· Bodacious “Steak” Burger
· Sweet Potato Burrito Spirals with Bell Pepper-Avocado “Crème” Sauce
· Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeno Sauce
· Roasted Wild Salmon Filet with Orange-Miso Sauce
Newgent, a registered dietitian, is a New York City-based culinary nutritionist, recreational chef instructor and consultant. Newgent’s inspiration for the cookbook was her father. She explains, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book that met the guidelines of the American Diabetes Association, I decided to write my own.”
ADA’s publications undergo a meticulous process to ensure that topics and content are the most current, accurate, and useful to healthcare professionals and for people with diabetes. The authors are drawn from recognized experts: medical researchers, clinicians, educators, registered dietitians, and nurses, and other members of the professional community. Scientific and editorial committees review each manuscript before it reaches the editing, design and production process. What sets ADA efforts in books apart from for-profit publishing companies is that net proceeds support ADA’s mission to find a cure for diabetes and to improve the lives of people with diabetes.
Tuesday, May 6, 2008
Ornaments for Foodies
Many foodies love a slice of Gouda, good wine and even a gourmet burger! Now these fun food items are available as hand crafted ornaments! Fun and quirky gift idea for any food lover.
Ornaments to Remember are designed in Oregon, artisan-crafted in Europe, and individually gift-boxed. With more than 400 designs, there are blown-glass creations for everyone and every passion. They offer puppies for pet parents, baby shoes for new parents, flowers for gardeners, film reels for movie buffs, masks for drama queens, truffles for chocoholics, food and wine for epicureans, purses for fashionistas, diamonds for romantics, surfboards for beach bums, and more.
Ornaments to Remember was created with kids and learning in mind. All of their profits go to THE LEARNING COMMUNITY, a non-profit, public-benefit corporation. To learn more, please visit: www.TheLearningCommunity.us.
Sold At: www.ornaments2remember.com or 1-800-330-3382
Retail Price: $16 - $40
www.ornaments2remember.com
Ornaments to Remember are designed in Oregon, artisan-crafted in Europe, and individually gift-boxed. With more than 400 designs, there are blown-glass creations for everyone and every passion. They offer puppies for pet parents, baby shoes for new parents, flowers for gardeners, film reels for movie buffs, masks for drama queens, truffles for chocoholics, food and wine for epicureans, purses for fashionistas, diamonds for romantics, surfboards for beach bums, and more.
Ornaments to Remember was created with kids and learning in mind. All of their profits go to THE LEARNING COMMUNITY, a non-profit, public-benefit corporation. To learn more, please visit: www.TheLearningCommunity.us.
Sold At: www.ornaments2remember.com or 1-800-330-3382
Retail Price: $16 - $40
www.ornaments2remember.com
onfections From Maison Francis Miot Coming to Fancy Food Show
The Maison Francis Miot has been at the forefront in gourmet confectionary arts for more than 20 years. Its simmered-fruit jams, award-winning confections, and delicate French chocolates all set the Maison Francis Miot as one of the top firms in the traditional “gourmandise” area. The company will be showcasing its line of sucrose-free jams and the “French Lovers” candies at the 54th Summer Fancy Food Show in New York from June 29 to July 1 at the Sopexa French pavilion at booth 2310.
Since 1987, Miot has built its name on creative and passionate jam-making. The culmination of the last two decades brings a top-quality line of natural fruits jams and preserves to the forefront of the business. The line without added sugar has 15 flavors made from fresh fruits rigorously selected for their flavors and cooking qualities. They are picked at the peak of their maturity before being frozen or canned, so each jam retains the full quality and benefits of the fruit. The flavors include Apricot, Black Cherry, Exotic Passion (apricot, mango, passion fruit), King’s Favorite (peach, raspberry), Lime-Kiwi, Mountain Orange, Peach-Pear, Strawberry, and many more. Each jar is prepared with 75 % of fruit in each 230-g (8.1-oz.) jar.
The line with natural sugar cane has 29 flavors to choose from, and is packaged in 210 g (7.4 oz.) jars. These jams are made with 55-60 % of fruit in each jar, depending on the flavor. The “Confiture de Noël” (Christmas Jam) from this line received a Blue Ribbon award at the Europain & Intersuc 2008 trade show. The Confiture de Noël is made with figs, apricots, oranges, grapes, almonds and rum.
A specialty of Pau, the main city of the Béarn region in southwest France, the candy known as the “French Lovers,” or by their original French name, les Coucougnettes, is Miot’s tribute to the French gourmand King, Henry IV, who was well-known for his 57 mistresses and 24 children. Each of these delectable, bite-sized candies includes a chocolate-coated grilled almond wrapped in raspberry, sugar-cane, and ginger-flavored marzipan, and then rolled in crystallized white cane sugar. The French Lovers received the best candy award at the 1999 Intersuc confectionary and gourmet foods trade show in Paris. The candy is available through its American distributor GMP Holdings Inc. by calling +1 (800) 721-4778 or visiting www.gmpholdingsinc.com.
Miot ensures outstanding product quality at an international level. The production is entirely hand-made. For instance, the “French Lovers” are individually hand-rolled. The company’s quality-control department regularly tests the full range of products for taste and appearance.
Since 1987, Miot has built its name on creative and passionate jam-making. The culmination of the last two decades brings a top-quality line of natural fruits jams and preserves to the forefront of the business. The line without added sugar has 15 flavors made from fresh fruits rigorously selected for their flavors and cooking qualities. They are picked at the peak of their maturity before being frozen or canned, so each jam retains the full quality and benefits of the fruit. The flavors include Apricot, Black Cherry, Exotic Passion (apricot, mango, passion fruit), King’s Favorite (peach, raspberry), Lime-Kiwi, Mountain Orange, Peach-Pear, Strawberry, and many more. Each jar is prepared with 75 % of fruit in each 230-g (8.1-oz.) jar.
The line with natural sugar cane has 29 flavors to choose from, and is packaged in 210 g (7.4 oz.) jars. These jams are made with 55-60 % of fruit in each jar, depending on the flavor. The “Confiture de Noël” (Christmas Jam) from this line received a Blue Ribbon award at the Europain & Intersuc 2008 trade show. The Confiture de Noël is made with figs, apricots, oranges, grapes, almonds and rum.
A specialty of Pau, the main city of the Béarn region in southwest France, the candy known as the “French Lovers,” or by their original French name, les Coucougnettes, is Miot’s tribute to the French gourmand King, Henry IV, who was well-known for his 57 mistresses and 24 children. Each of these delectable, bite-sized candies includes a chocolate-coated grilled almond wrapped in raspberry, sugar-cane, and ginger-flavored marzipan, and then rolled in crystallized white cane sugar. The French Lovers received the best candy award at the 1999 Intersuc confectionary and gourmet foods trade show in Paris. The candy is available through its American distributor GMP Holdings Inc. by calling +1 (800) 721-4778 or visiting www.gmpholdingsinc.com.
Miot ensures outstanding product quality at an international level. The production is entirely hand-made. For instance, the “French Lovers” are individually hand-rolled. The company’s quality-control department regularly tests the full range of products for taste and appearance.
Monday, May 5, 2008
Fully Loaded Tea: Winner of the 2008 Superior Taste Award
FullyLoadedTea (FLT) is proud to announce their recent win by the International Taste & Quality Institute (iTQi), recognizing the luxury tea company with the Superior Taste Award for two of their popular blends – Shameless Berries Fruit Tea and Goji Force Green Tea.
The iTQi is the world’s leading organization dedicated to judging, honouring and promoting superior tasting food and beverage products with juries composed of famous European Chefs, beverage experts and Sommeliers. The Superior Taste Award, granted by iTQi, provides manufacturers, dealers and retailers with an extra dimension to communicate their products superiority, while helping to increase sales.
“We are absolutely honoured to have received the Superior Taste Award by the iTQi,” said Katya Popoff, co-founder and co-president, FLT. “It is a wonderful feeling to know that two of our favoured tea blends have been recognized by iTQi Chefs and Sommerliers, an international team unanimously respected for their expertise. We are extremely proud that FLT’s product has received the most credible reference in terms of good taste and overall quality.”
The first of its kind in North America to incorporate actual whole berries harvested from around the globe, FullyLoadedTea’s eight bold flavours are as delicious as they are healthy - and with names like Tomato Rebel Black Tea and Bulletproof Currant Fruit Tea, the drinking experience promises to be as memorable as the names in which they were christened.
The iTQi evaluates submitted products on their individual tasting merits, awarding one star (good tasting), two star (remarkable) and three star (exceptional). FLT’s two award-winning blends were recognized with one star.
The usage of the award label is licensed for a period of three years, communicating about FLT’s products and the company’s success. Synonymous with superior quality and excellence, the iTQi award brings immediate attention and differentiation amongst the vast choice of marketed products and reassures consumers in their buying decision.
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create eight delicious and energizing gourmet concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the young, modern tea company. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea brew is also available for purchase online at www.fullyloadedtea.com.
The iTQi is the world’s leading organization dedicated to judging, honouring and promoting superior tasting food and beverage products with juries composed of famous European Chefs, beverage experts and Sommeliers. The Superior Taste Award, granted by iTQi, provides manufacturers, dealers and retailers with an extra dimension to communicate their products superiority, while helping to increase sales.
“We are absolutely honoured to have received the Superior Taste Award by the iTQi,” said Katya Popoff, co-founder and co-president, FLT. “It is a wonderful feeling to know that two of our favoured tea blends have been recognized by iTQi Chefs and Sommerliers, an international team unanimously respected for their expertise. We are extremely proud that FLT’s product has received the most credible reference in terms of good taste and overall quality.”
The first of its kind in North America to incorporate actual whole berries harvested from around the globe, FullyLoadedTea’s eight bold flavours are as delicious as they are healthy - and with names like Tomato Rebel Black Tea and Bulletproof Currant Fruit Tea, the drinking experience promises to be as memorable as the names in which they were christened.
The iTQi evaluates submitted products on their individual tasting merits, awarding one star (good tasting), two star (remarkable) and three star (exceptional). FLT’s two award-winning blends were recognized with one star.
The usage of the award label is licensed for a period of three years, communicating about FLT’s products and the company’s success. Synonymous with superior quality and excellence, the iTQi award brings immediate attention and differentiation amongst the vast choice of marketed products and reassures consumers in their buying decision.
About FullyLoadedTea
A truly modern drink company, FullyLoadedTea takes exotic berries full of vitamins and antioxidants and blends them with premium whole leaf green, black, and white teas to create eight delicious and energizing gourmet concoctions. Siberian natives and tea lovers, sisters Katya Popoff and Olga Lenova, founded the young, modern tea company. Found in a number of fine food stores and gourmet tea and coffee shops across North America, every FullyLoadedTea brew is also available for purchase online at www.fullyloadedtea.com.
Chipotle Is The First Restaurant To Serve 100 Percent Naturally Raised Chicken
Chipotle Mexican Grill is now the first national restaurant company to serve exclusively naturally raised chicken. The burrito restaurant announced today that it has reached that milestone by adding naturally raised chicken to all its restaurants in California, Oregon, and Washington.
Chipotle began serving naturally raised chicken at its restaurants in Washington, DC, in 2002 and has since been working with its suppliers and identifying other like-minded farms to constantly add to its supply until completing the goal of serving 100 percent naturally raised chicken.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “By making our food with great quality ingredients, including naturally raised meat, we are not only satisfying our customers with great tasting food, but raising the bar for an entire industry.”
All of Chipotle’s naturally raised chicken, pork and beef comes from animals that are humanely raised, never given antibiotics or added growth hormones (or drugs that act like hormones), and fed a pure vegetarian diet with no animal by-products.
Chipotle already serves more naturally raised meat than any other restaurant company in the world. In all, Chipotle will serve more than 52 million pounds of naturally raised meat this year. In addition to the chicken, all of the pork Chipotle serves is naturally raised, and nearly 60 percent of its restaurants serve naturally raised beef. Those 52 million pounds amount to more than 200 million meals made with naturally raised meat.
In addition to its commitment to serving naturally raised meat, in December Chipotle became the first national restaurant company to serve only dairy products (cheese and sour cream) made with milk from cows that are not treated with the synthetic hormone rBGH (recombinant bovine growth hormone). And this year, 30 percent of all of the beans it serves will come from organic farms. It’s all part of a vision Ells calls “Food With Integrity.”
“Food With Integrity is about finding the best ingredients we can for the food we serve,” said Ells. “We are making food from ingredients that have traditionally been used by the most discerning chefs in the best restaurants. But Chipotle is doing it in a way that is available and affordable so everyone can eat better.”
About Chipotle
Chipotle Mexican Grill offers a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 730 restaurants. For more information, visit www.chipotle.com.
Chipotle began serving naturally raised chicken at its restaurants in Washington, DC, in 2002 and has since been working with its suppliers and identifying other like-minded farms to constantly add to its supply until completing the goal of serving 100 percent naturally raised chicken.
“We are changing the way the world thinks about and eats fast food,” said Steve Ells, Chipotle founder, chairman and CEO. “By making our food with great quality ingredients, including naturally raised meat, we are not only satisfying our customers with great tasting food, but raising the bar for an entire industry.”
All of Chipotle’s naturally raised chicken, pork and beef comes from animals that are humanely raised, never given antibiotics or added growth hormones (or drugs that act like hormones), and fed a pure vegetarian diet with no animal by-products.
Chipotle already serves more naturally raised meat than any other restaurant company in the world. In all, Chipotle will serve more than 52 million pounds of naturally raised meat this year. In addition to the chicken, all of the pork Chipotle serves is naturally raised, and nearly 60 percent of its restaurants serve naturally raised beef. Those 52 million pounds amount to more than 200 million meals made with naturally raised meat.
In addition to its commitment to serving naturally raised meat, in December Chipotle became the first national restaurant company to serve only dairy products (cheese and sour cream) made with milk from cows that are not treated with the synthetic hormone rBGH (recombinant bovine growth hormone). And this year, 30 percent of all of the beans it serves will come from organic farms. It’s all part of a vision Ells calls “Food With Integrity.”
“Food With Integrity is about finding the best ingredients we can for the food we serve,” said Ells. “We are making food from ingredients that have traditionally been used by the most discerning chefs in the best restaurants. But Chipotle is doing it in a way that is available and affordable so everyone can eat better.”
About Chipotle
Chipotle Mexican Grill offers a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food not only from using fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and currently operates more than 730 restaurants. For more information, visit www.chipotle.com.
Saturday, May 3, 2008
CONGRATULATIONS To Taste's own Zell Schulman!
OThe University of Kentucky College of Fine Arts will present an award this weekend to food writer Zell Schulman, an arts advocate who has served various arts organizations and founded arts advocacy groups serving Cincinnati and Northern Kentucky. Schulman, a writer for Taste Magazine Cincinnati, cook book author and former food editor of The American Israelite, will receive the College of Fine Arts Community Award at the College of Fine Arts Recognition Ceremony scheduled for 11 a.m. Sunday, May 4, at the Singletary Center for the Arts. The ceremony recognizes the college's students who are graduating.
Known by many as an accomplished food writer, Schulman made her mark locally and nationally with her cooking column "The Modern Jewish Cook" published by the oldest Jewish weekly The American Israelite. Over 18 years, she would serve the publication as a feature writer, columnist and food editor. Throughout her career in the food spotlight, Schulman has maintained a connection to her passion for the arts fostered by the love and guidance of musically inclined parents. She even used her culinary skills to raise money for the arts in her community by donating proceeds from her book "Planning Perfect Parties" to the Cincinnati Opera.
The UK alumna, who started working in television, never stopped serving the arts even as she took a 10 year hiatus to raise a family beginning in 1953. Schulman channeled her passion for the arts into service as an active community volunteer at various arts organizations. Over the last several years, she has served on numerous boards and committees for the Cincinnati Opera, Cincinnati Ballet, Cincinnati Symphony Orchestra and Covington's Carnegie Visual and Performing Art Center, among others.
An alumna of University of Cincinnati, in 1975 Schulman founded and served as a president of The Friends of College Conservatory of Music at the university. She still serves the board of the community organization dedicated to raising funds for such items as student scholarships, competition travel, and master classes. More recently she organized a new arts advocacy group to support Cincinnati theatre.
"Zell's selfless generosity has made it possible for many arts organizations to grow and develop in Cincinnati and Northern Kentucky," noted Dean of the College of Fine Arts Robert Shay. "She has even helped the area's arts organizations take advantage of the talents of our students and alumni at UK."
Schulman's love for the arts was influenced at an early age by musical parents who provided her with vocal and piano instruction by age 6. Her interest in the arts continued to grow fostered by more lessons in dance, art and elocution. As a junior in high school, Schulman wrote and produced a musical, "The Dixie Follies," for her high school Dixie Heights High School.
In fall of 1947, Schulman came to UK where she majored in drama and speech and minored in physical education. While in Lexington, she would work at a campus radio station, model for portrait classes, assist with slide setup for art lectures, and act and serve as crew for productions at the Guignol Theatre.
Upon graduation from UK in 1950, Schulman worked with Ziv Television Programs in Cincinnati and later worked at WKRC-TV, where she had the opportunity to serve as a production assistant on Rod Serling's live drama series "The Storm."
Schulman's joy for cooking was influenced by an opportunity to study the art in France with Simon Beck, a fellow author of Julia Child on "Mastering the Art of French Cooking." The lessons were a gift from her husband Mel, whom the author dubbed her most appreciative guest. Schulman went on to teach cooking classes in Cincinnati in the 1980s before starting her popular cooking column. Outside of her work for "The American Israelite, she has written three cookbooks, "Something Different for Passover," "Let My People Eat" and "Passover Seders Made Simple." A certified culinary professional and member of the International Association of Culinary Professionals, Schulman was selected in 1975 as one of the Cincinnati Enquirer's
"Women of the Year" and in 2002 was named to the same publication's "21 to Watch" list in the newspaper's Food section. Currently the writer is a contributor to Taste Magazine and www.interfaithfamily.com.
The College of Fine Arts Community Award is presented annually to an individual associated with UK who has contributed significantly to the fine arts and the public.
Known by many as an accomplished food writer, Schulman made her mark locally and nationally with her cooking column "The Modern Jewish Cook" published by the oldest Jewish weekly The American Israelite. Over 18 years, she would serve the publication as a feature writer, columnist and food editor. Throughout her career in the food spotlight, Schulman has maintained a connection to her passion for the arts fostered by the love and guidance of musically inclined parents. She even used her culinary skills to raise money for the arts in her community by donating proceeds from her book "Planning Perfect Parties" to the Cincinnati Opera.
The UK alumna, who started working in television, never stopped serving the arts even as she took a 10 year hiatus to raise a family beginning in 1953. Schulman channeled her passion for the arts into service as an active community volunteer at various arts organizations. Over the last several years, she has served on numerous boards and committees for the Cincinnati Opera, Cincinnati Ballet, Cincinnati Symphony Orchestra and Covington's Carnegie Visual and Performing Art Center, among others.
An alumna of University of Cincinnati, in 1975 Schulman founded and served as a president of The Friends of College Conservatory of Music at the university. She still serves the board of the community organization dedicated to raising funds for such items as student scholarships, competition travel, and master classes. More recently she organized a new arts advocacy group to support Cincinnati theatre.
"Zell's selfless generosity has made it possible for many arts organizations to grow and develop in Cincinnati and Northern Kentucky," noted Dean of the College of Fine Arts Robert Shay. "She has even helped the area's arts organizations take advantage of the talents of our students and alumni at UK."
Schulman's love for the arts was influenced at an early age by musical parents who provided her with vocal and piano instruction by age 6. Her interest in the arts continued to grow fostered by more lessons in dance, art and elocution. As a junior in high school, Schulman wrote and produced a musical, "The Dixie Follies," for her high school Dixie Heights High School.
In fall of 1947, Schulman came to UK where she majored in drama and speech and minored in physical education. While in Lexington, she would work at a campus radio station, model for portrait classes, assist with slide setup for art lectures, and act and serve as crew for productions at the Guignol Theatre.
Upon graduation from UK in 1950, Schulman worked with Ziv Television Programs in Cincinnati and later worked at WKRC-TV, where she had the opportunity to serve as a production assistant on Rod Serling's live drama series "The Storm."
Schulman's joy for cooking was influenced by an opportunity to study the art in France with Simon Beck, a fellow author of Julia Child on "Mastering the Art of French Cooking." The lessons were a gift from her husband Mel, whom the author dubbed her most appreciative guest. Schulman went on to teach cooking classes in Cincinnati in the 1980s before starting her popular cooking column. Outside of her work for "The American Israelite, she has written three cookbooks, "Something Different for Passover," "Let My People Eat" and "Passover Seders Made Simple." A certified culinary professional and member of the International Association of Culinary Professionals, Schulman was selected in 1975 as one of the Cincinnati Enquirer's
"Women of the Year" and in 2002 was named to the same publication's "21 to Watch" list in the newspaper's Food section. Currently the writer is a contributor to Taste Magazine and www.interfaithfamily.com.
The College of Fine Arts Community Award is presented annually to an individual associated with UK who has contributed significantly to the fine arts and the public.
Thursday, May 1, 2008
Wheat Foods Council and Chef Gale Gand Unveil Cookbook
In celebration of its 35th anniversary, the
Wheat Foods Council today unveiled Food for Thought from Parents to
Children, an educational cookbook featuring recipes from celebrity chef and
mother of three, Chef Gale Gand, and parents across America. The cookbook,
available at www.wheatfoods.org, showcases wheat-based recipes and
addresses the importance of nutrition education for children, emphasizing a
parent's role in a child's healthy diet.
A portion of cookbook proceeds benefits Spoons Across America, a not-for-
profit organization that works to positively influence the eating habits of
children through hands-on education.
The cookbook is available for $3.50 and can be purchased online at
www.wheatfoods.org.
"Considering more than 15 percent of children in the United States are obese,
we believe parents need to take a more active role in their children's diets in
order to instill healthy eating habits," said Marcia Scheideman M.S., R.D.,
president of the Wheat Foods Council. "This book arms parents with
information and guidance that will enable them to communicate with their
children about the foods they eat and their ability to affect their health."
Food for Thought from Parents to Children features 30 recipes developed by
parents throughout America and five exclusive creations from Chef Gand,
award-winning pastry chef, cookbook author and Food Network personality.
Nutritious, wheat-based recipes, in the categories of breakfast, lunch, dinner,
snacks and desserts, are accompanied by educational facts about the
featured foods including nutritional content, portion sizes and food origin.
Also included is a guide that parents can use to ensure time spent in the
kitchen with their kids is a fun, educational experience.
"Talking to my children about food and nutrition and stocking the kitchen with
nutritious options enables my kids to make healthy food choices even when
I'm not around to supervise," said Chef Gale Gand. "This cookbook gave me
the opportunity to collaborate with parents throughout the country on an
educational tool that can make an important difference in our children's lives."
In late 2007, the Wheat Foods Council invited parents to submit recipes for
consideration for the cookbook. In February of this year, the Council
selected 30 recipes based on the criteria of wheat-based, nutritious, child-
friendly and convenient to be featured in the book.
###
About the Wheat Foods Council
The Wheat Foods Council is a nonprofit organization formed in 1972 to help
increase public awareness of grains, complex carbohydrates, and fiber as
essential components of a healthful diet. The Council is supported voluntarily
by wheat producers, millers, bakers, and related industries.
About Spoons Across America
Spoons Across America®, the source for children's culinary education, is a
not-for-profit organization dedicated to educating children, teachers, and
families about the benefits of healthy eating. The organization works to
influence the eating habits of children through hands-on education that
celebrates the connection to local farmers and the important tradition of
sharing meals around the family table.
Wheat Foods Council today unveiled Food for Thought from Parents to
Children, an educational cookbook featuring recipes from celebrity chef and
mother of three, Chef Gale Gand, and parents across America. The cookbook,
available at www.wheatfoods.org, showcases wheat-based recipes and
addresses the importance of nutrition education for children, emphasizing a
parent's role in a child's healthy diet.
A portion of cookbook proceeds benefits Spoons Across America, a not-for-
profit organization that works to positively influence the eating habits of
children through hands-on education.
The cookbook is available for $3.50 and can be purchased online at
www.wheatfoods.org.
"Considering more than 15 percent of children in the United States are obese,
we believe parents need to take a more active role in their children's diets in
order to instill healthy eating habits," said Marcia Scheideman M.S., R.D.,
president of the Wheat Foods Council. "This book arms parents with
information and guidance that will enable them to communicate with their
children about the foods they eat and their ability to affect their health."
Food for Thought from Parents to Children features 30 recipes developed by
parents throughout America and five exclusive creations from Chef Gand,
award-winning pastry chef, cookbook author and Food Network personality.
Nutritious, wheat-based recipes, in the categories of breakfast, lunch, dinner,
snacks and desserts, are accompanied by educational facts about the
featured foods including nutritional content, portion sizes and food origin.
Also included is a guide that parents can use to ensure time spent in the
kitchen with their kids is a fun, educational experience.
"Talking to my children about food and nutrition and stocking the kitchen with
nutritious options enables my kids to make healthy food choices even when
I'm not around to supervise," said Chef Gale Gand. "This cookbook gave me
the opportunity to collaborate with parents throughout the country on an
educational tool that can make an important difference in our children's lives."
In late 2007, the Wheat Foods Council invited parents to submit recipes for
consideration for the cookbook. In February of this year, the Council
selected 30 recipes based on the criteria of wheat-based, nutritious, child-
friendly and convenient to be featured in the book.
###
About the Wheat Foods Council
The Wheat Foods Council is a nonprofit organization formed in 1972 to help
increase public awareness of grains, complex carbohydrates, and fiber as
essential components of a healthful diet. The Council is supported voluntarily
by wheat producers, millers, bakers, and related industries.
About Spoons Across America
Spoons Across America®, the source for children's culinary education, is a
not-for-profit organization dedicated to educating children, teachers, and
families about the benefits of healthy eating. The organization works to
influence the eating habits of children through hands-on education that
celebrates the connection to local farmers and the important tradition of
sharing meals around the family table.
Maribelle Cakery to Offer Kosher Wedding, Party Cakes Beginning June 1
For many years, Maribelle Cakery has taken
great pride in their ability to create the most exquisite-tasting cakes possible.
When owners learned that there were few options for couples who wanted a
great tasting kosher cake, the team at Maribelle decided to take on the
challenge. After many months of research, testing and certification, Marbelle
Cakery will unveil its line of certified kosher parve cakes this spring.
Beginning June 1, 2008, Maribelle will be offering six exclusive kosher parve
flavors that include:
• Lemon paradise cake with lemon and tangerine fillings
• Dark chocolate cake with raspberry and ganache fillings
• Madagascar vanilla bean cake with mocha and latte fillings
• Pear cake with pomegranate and pear fillings
• White chocolate cake with truffle and raspberry fillings
• Dark chocolate cake with Kahlua and truffle fillings
"Over time we've seen many customers who come in and request kosher
parve cakes, especially for weddings," Larry Brown, Owner of Maribelle
Cakery, said. "Once we realized there was a huge need out there for kosher
parve cakes that taste great, we knew that we were up to the task.
Developing the recipes has been demanding, but we're confident that anyone
who tastes these cakes will recognize immediately that they are on par with
Maribelle's high quality standards."
All six new flavors will be introduced at an invitation-only tasting event on
Wednesday, May 14, 2008 from 4 p.m. until 7 p.m. The private kosher parve
cake tasting is open to the media.
Maribelle Cakery, located in the bridal district of Reading, Ohio, specializes in
gourmet wedding and specialty cakes for all occasions. Maribelle's cakes are
the finest quality cakes available in the greater Cincinnati area featuring
exclusive ingredients sourced from Europe and designed to be works of art.
For the past 18 years, Maribelle has created the ultimate centerpieces for
exquisite weddings. For more information, visit
www.maribellecakerycincinnati.com or call (513) 631-8333.
great pride in their ability to create the most exquisite-tasting cakes possible.
When owners learned that there were few options for couples who wanted a
great tasting kosher cake, the team at Maribelle decided to take on the
challenge. After many months of research, testing and certification, Marbelle
Cakery will unveil its line of certified kosher parve cakes this spring.
Beginning June 1, 2008, Maribelle will be offering six exclusive kosher parve
flavors that include:
• Lemon paradise cake with lemon and tangerine fillings
• Dark chocolate cake with raspberry and ganache fillings
• Madagascar vanilla bean cake with mocha and latte fillings
• Pear cake with pomegranate and pear fillings
• White chocolate cake with truffle and raspberry fillings
• Dark chocolate cake with Kahlua and truffle fillings
"Over time we've seen many customers who come in and request kosher
parve cakes, especially for weddings," Larry Brown, Owner of Maribelle
Cakery, said. "Once we realized there was a huge need out there for kosher
parve cakes that taste great, we knew that we were up to the task.
Developing the recipes has been demanding, but we're confident that anyone
who tastes these cakes will recognize immediately that they are on par with
Maribelle's high quality standards."
All six new flavors will be introduced at an invitation-only tasting event on
Wednesday, May 14, 2008 from 4 p.m. until 7 p.m. The private kosher parve
cake tasting is open to the media.
Maribelle Cakery, located in the bridal district of Reading, Ohio, specializes in
gourmet wedding and specialty cakes for all occasions. Maribelle's cakes are
the finest quality cakes available in the greater Cincinnati area featuring
exclusive ingredients sourced from Europe and designed to be works of art.
For the past 18 years, Maribelle has created the ultimate centerpieces for
exquisite weddings. For more information, visit
www.maribellecakerycincinnati.com or call (513) 631-8333.
Oceanaire Seafood Room Announces Opening Date
The Oceanaire Seafood Room -- with furnishings and a décor reminiscent of classic 1930’s ocean liners -- will be permanently docking in downtown Cincinnati beginning June 2. Located on the ground floor of the 580 Building on the corner of Sixth and Walnut streets, this will be the sixteenth Oceanaire Seafood Room to open in the U.S., and the first in Ohio. All of the restaurants are privately owned and run.
The Oceanaire offers more than 25 species of “ultra fresh” seafood and shellfish flown in daily from around the world. The ultra-fresh promise is printed on every menu and is the hallmark of The Oceanaire Seafood Room concept. The menu changes daily and is based on market availability of the freshest top-of-the-catch fish from the world’s most highly regarded providers.
Popular menu items include Nantucket Bay Scallops, Yellowfin “Ahi” Tuna and Gulf Red Snapper. Perpetual favorites are Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, Cioppino and Grilled Hawaiian Swordfish. The restaurant will also feature Alaskan Red King Crab Clusters caught by the Time Bandit, one of the boats featured on the Discovery Channel’s The Deadliest Catch. Additionally, the Oceanaire Seafood Room is known for its raw oyster bar, which offers a selection of fresh (and often difficult to procure) oyster varieties from around the world.
General Manager and Operating Partner for the Cincinnati location is Donna Seal. Seal is a six-year veteran of the Oceanaire system, and held leadership positions at Oceanaire locations in Minneapolis and Baltimore before overseeing construction of the Cincinnati restaurant from the ground up. In addition to her extensive experience in the foodservice profession, she also holds a B.A. in Business and Marketing from the University of Minnesota.
The Executive Chef and Operating Partner for the Cincinnati location is Justin Dumcum. Chef Dumcum has far-reaching experience, including work at The Saint Paul Hotel in Minnesota, and serving as Executive Chef at Kincaid’s in Norfolk, VA. In Cincinnati he has served as Executive Chef of RUI’s Palomino Euro Bistro and as Executive Chef at the South Beach Grill at the Waterfront.
The Oceanaire Seafood Room in Cincinnati will be open for dinner seven days a week, Sunday through Thursday from 5:00-10:00 p.m. and Friday and Saturday 5:00-11:00 p.m. The restaurant seats 285 guests and the bar seats 30. In addition, a large private dining room offers guests the opportunity to host business meetings and social occasions.
For more information about The Oceanaire Seafood Room please call 513-381-8862 or visit www.theoceanaire.com. Reservations are available by calling 513-381-8862 or through Open Table by visiting www.opentable.com.
The Oceanaire offers more than 25 species of “ultra fresh” seafood and shellfish flown in daily from around the world. The ultra-fresh promise is printed on every menu and is the hallmark of The Oceanaire Seafood Room concept. The menu changes daily and is based on market availability of the freshest top-of-the-catch fish from the world’s most highly regarded providers.
Popular menu items include Nantucket Bay Scallops, Yellowfin “Ahi” Tuna and Gulf Red Snapper. Perpetual favorites are Chesapeake Bay Style Crab Cakes, Jumbo Shrimp Scampi, Cioppino and Grilled Hawaiian Swordfish. The restaurant will also feature Alaskan Red King Crab Clusters caught by the Time Bandit, one of the boats featured on the Discovery Channel’s The Deadliest Catch. Additionally, the Oceanaire Seafood Room is known for its raw oyster bar, which offers a selection of fresh (and often difficult to procure) oyster varieties from around the world.
General Manager and Operating Partner for the Cincinnati location is Donna Seal. Seal is a six-year veteran of the Oceanaire system, and held leadership positions at Oceanaire locations in Minneapolis and Baltimore before overseeing construction of the Cincinnati restaurant from the ground up. In addition to her extensive experience in the foodservice profession, she also holds a B.A. in Business and Marketing from the University of Minnesota.
The Executive Chef and Operating Partner for the Cincinnati location is Justin Dumcum. Chef Dumcum has far-reaching experience, including work at The Saint Paul Hotel in Minnesota, and serving as Executive Chef at Kincaid’s in Norfolk, VA. In Cincinnati he has served as Executive Chef of RUI’s Palomino Euro Bistro and as Executive Chef at the South Beach Grill at the Waterfront.
The Oceanaire Seafood Room in Cincinnati will be open for dinner seven days a week, Sunday through Thursday from 5:00-10:00 p.m. and Friday and Saturday 5:00-11:00 p.m. The restaurant seats 285 guests and the bar seats 30. In addition, a large private dining room offers guests the opportunity to host business meetings and social occasions.
For more information about The Oceanaire Seafood Room please call 513-381-8862 or visit www.theoceanaire.com. Reservations are available by calling 513-381-8862 or through Open Table by visiting www.opentable.com.
Right Gin Preps for L.A. Miami and London
What do you get when a brand new Gin is created by a person that hates the taste of Gin? The Perfect Gin!
Right Gin will expand its distribution to Los Angeles, Miami, and London in May and June. The Swedish brand is currently available in Las Vegas, New York, Boston, Chicago, Milwaukee, San Francisco, and Orange County.
Right Gin was created by W. L. Lyons Brown, is a descendant of the family that owns the legendary Brown-Forman Corporation where he spent 17 years marketing Jack Daniel’s and Southern Comfort. He then left to start his own company Altamar Brands, focused on developing luxury spirits brands. Brown hated the taste of gin and made it his mission to perfect this classic spirit to make it appeal to today’s generation. He traveled all over the world for three years to fix this problem and find the perfect ingredients in order to formulate the perfect gin. The result is a spirit that keeps the classic ingredients of gin but without the bitter, pine, and oily after-taste the gins on the market have. This brand is truly revolutionary in that its mixability affords consumers more tasty cocktail options, but it also tastes great on its own!
Right Gin celebrated its initial launch by sponsoring Gwen Stefani’s after-concert party at The Palms in Las Vegas. Right Gin subsequently became a fixture at the tables of celebrities such as Gavin Rossdale, Paris Hilton, Tommy Lee, Nicky Hilton, Luke Wilson, Nicollette Sheridan, Taryn Manning, George Clooney, Joey Fatone, Drew Lachey, Adrien Grenier, Dave Navarro, and Anthony Keidis. Right’s presence and popularity with tastemakers and celebrities at the hottest music/art/fashion & pop culture events has catapulted Right Gin to a place that transcends other luxury white spirits brands in its category.
“There is a Right Way…to do everything’’ says Brown. “There is a right way to live, to give, to treat a woman, to say thank you and… to make a tasty martini. So, we will place Right Gin at the center of a communication and activity platform that supports this notion.”
Right Gin will expand its distribution to Los Angeles, Miami, and London in May and June. The Swedish brand is currently available in Las Vegas, New York, Boston, Chicago, Milwaukee, San Francisco, and Orange County.
Right Gin was created by W. L. Lyons Brown, is a descendant of the family that owns the legendary Brown-Forman Corporation where he spent 17 years marketing Jack Daniel’s and Southern Comfort. He then left to start his own company Altamar Brands, focused on developing luxury spirits brands. Brown hated the taste of gin and made it his mission to perfect this classic spirit to make it appeal to today’s generation. He traveled all over the world for three years to fix this problem and find the perfect ingredients in order to formulate the perfect gin. The result is a spirit that keeps the classic ingredients of gin but without the bitter, pine, and oily after-taste the gins on the market have. This brand is truly revolutionary in that its mixability affords consumers more tasty cocktail options, but it also tastes great on its own!
Right Gin celebrated its initial launch by sponsoring Gwen Stefani’s after-concert party at The Palms in Las Vegas. Right Gin subsequently became a fixture at the tables of celebrities such as Gavin Rossdale, Paris Hilton, Tommy Lee, Nicky Hilton, Luke Wilson, Nicollette Sheridan, Taryn Manning, George Clooney, Joey Fatone, Drew Lachey, Adrien Grenier, Dave Navarro, and Anthony Keidis. Right’s presence and popularity with tastemakers and celebrities at the hottest music/art/fashion & pop culture events has catapulted Right Gin to a place that transcends other luxury white spirits brands in its category.
“There is a Right Way…to do everything’’ says Brown. “There is a right way to live, to give, to treat a woman, to say thank you and… to make a tasty martini. So, we will place Right Gin at the center of a communication and activity platform that supports this notion.”
Innovative apparel fends off summer bugs!
Insect Shield® clothing repels mosquitoes, ticks, ants, flies, chiggers, and midges (no-see-ums.) This includes insects with the potential to carry diseases such as Malaria, West Nile Virus, Dengue Fever and Lyme disease. Many Insect Shield garments also offer the added benefit of sun protection with a UPF 30+ rating.
The protection is invisible, odorless, and as easy as putting on your clothes. Unlike traditional topical repellents Insect Shield products cannot be misused or over-applied. A variety of shirts, pants, and accessories can be purchased from Insect Shield's partners such as REI, ExOfficio, LL Bean, Orvis and Ariat. Insect Shield technology is EPA-registered, can be worn by infants, children of all ages, and women who are pregnant or nursing.
Insect Shield technology has the potential to be an important tool in the battle against insect-borne diseases and improve the health of people worldwide. Our technology can be used for apparel and many other items that people use daily to aid in protection against insects. Buzz Off Insect Shield works with agencies and international relief organizations that work to protect at-risk populations from insect-borne diseases.
Quick Facts About Insect Shield Repellent Apparel:
Which insects does Insect Shield repel?
Insect Shield garments repel mosquitoes, ticks, ants, flies, chiggers, and midges or no-see-ums.
Does the product have an odor?
No. Insect Shield protection is invisible, odorless, colorless and does not change the feel of the garment.
Is it EPA-registered?
Following many years of extensive product testing, Insect Shield apparel has been successfully registered by the Environmental Protection Agency – the EPA.
The environment?
Since the Insect Shield technology is tightly bound to a fabric's fibers it is preferable to traditional insect repellents, which can wash off in the shower or stream, or sprays that might risk contaminating the atmosphere.
Who recommends permethrin-treated apparel?
The following International Agencies recommend permethrin-treated apparel)
The U.S. Department of Health & Human Services Center For Disease Control and Prevention
(CDC) www.cdc.gov/travel
World Health Organization (WHO)
www.who.int
The American Academy of Family Physicians
www.familydoctor.org
The Public Health Agency of Canada
www.phac-aspc.gc.ca
Where can I buy Insect Shield apparel for men, women and kid's?
www.rei.com
www.exofficio.com
www.LLbean.com
www.orvis.com
www.ariat.com
www.cintas.com
www.tilley.com
The protection is invisible, odorless, and as easy as putting on your clothes. Unlike traditional topical repellents Insect Shield products cannot be misused or over-applied. A variety of shirts, pants, and accessories can be purchased from Insect Shield's partners such as REI, ExOfficio, LL Bean, Orvis and Ariat. Insect Shield technology is EPA-registered, can be worn by infants, children of all ages, and women who are pregnant or nursing.
Insect Shield technology has the potential to be an important tool in the battle against insect-borne diseases and improve the health of people worldwide. Our technology can be used for apparel and many other items that people use daily to aid in protection against insects. Buzz Off Insect Shield works with agencies and international relief organizations that work to protect at-risk populations from insect-borne diseases.
Quick Facts About Insect Shield Repellent Apparel:
Which insects does Insect Shield repel?
Insect Shield garments repel mosquitoes, ticks, ants, flies, chiggers, and midges or no-see-ums.
Does the product have an odor?
No. Insect Shield protection is invisible, odorless, colorless and does not change the feel of the garment.
Is it EPA-registered?
Following many years of extensive product testing, Insect Shield apparel has been successfully registered by the Environmental Protection Agency – the EPA.
The environment?
Since the Insect Shield technology is tightly bound to a fabric's fibers it is preferable to traditional insect repellents, which can wash off in the shower or stream, or sprays that might risk contaminating the atmosphere.
Who recommends permethrin-treated apparel?
The following International Agencies recommend permethrin-treated apparel)
The U.S. Department of Health & Human Services Center For Disease Control and Prevention
(CDC) www.cdc.gov/travel
World Health Organization (WHO)
www.who.int
The American Academy of Family Physicians
www.familydoctor.org
The Public Health Agency of Canada
www.phac-aspc.gc.ca
Where can I buy Insect Shield apparel for men, women and kid's?
www.rei.com
www.exofficio.com
www.LLbean.com
www.orvis.com
www.ariat.com
www.cintas.com
www.tilley.com
Celeb Chef Paula Deen Stirs Controversy in Atlanta
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the worlds largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
For immediate release 5/1/08 Contact: Leila McDowell 202 728 1829
Celeb CHEF PAULA Deen to be met by prayerful protesters
Atlanta area churches join campaign to get Paula Deen to meet with injured and abused workers from Smithfield, the company she promotes
Saturday, May 3rd 2:30pm Cobb Galleria Centre
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the world’s largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the worlds largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
For immediate release 5/1/08 Contact: Leila McDowell 202 728 1829
Celeb CHEF PAULA Deen to be met by prayerful protesters
Atlanta area churches join campaign to get Paula Deen to meet with injured and abused workers from Smithfield, the company she promotes
Saturday, May 3rd 2:30pm Cobb Galleria Centre
Rev. Jesse Jackson, Al Sharpton, Rev. Lowery, Danny Glover, Susan Sarandon, Judge Greg Mathis, National Hispanic Leadership Conference and others have mounted national campaign to support Smithfield workers
Paula Deen will be met by a coterie of ministers and their supporters at the Cobb Galleria Centre cooking show she is headlining asking the celebrity chef to honor her promise to meet with Smithfield workers who have organized to fight for a voice on the job at the world’s largest pork processing plant located in Tar Heel, North Carolina. Atlanta churches involved represent tens of thousands of congregants including Rev. Michel Wright of Concerned Clergy of Metro Atlanta and Pastor of New Life Christian Church, Rev. Richard Coble, Rev. David Hooker of First Congregational United Church of Christ and many others.
Deen, in previous interviews on Larry King Live and the syndicated radio show Diane Rehm, promised to meet with these Smithfield workers who have been fighting for over a decade to improve the working situation in Tar Heel North Carolina.
At the Smithfield Tar Heel plant workers suffer crippling injuries. They endure excessive line speeds and receive inadequate training to do their jobs. A 2007 Research Associates of America report, using company data from federal safety and health reports, reveals that injuries at Smithfield Tar Heel went up 200 percent between 2003 and 2006.
In 2006, a federal appeals courts enforced the National Labor Relations Board decision that found that the company assaulted people, harassed and threatened violence against the Tar Heel workers during an election in 1997. Human Rights Watch, an organization that normally documents abuses by foreign governments, published two reports, in 2000 and 2005, decrying the dangerous conditions and numerous abuses that workers faced at the Tar Heel plant
Similar to the Kathie Lee Gifford controversy, the ministers want Paula Deen to meet with workers and are appealing to her sense of morality and faith to ultimately speak out on their behalf.
Kathie Lee eventually ended the use of sweatshops to produce her clothing line and spoke out forcefully against sweatshops.
For information contact Leila McDowell at 202 728 1829 or Eric Wingerter in Atlanta at 202 243 9995.
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