Girls on the Run of Cincinnati, a non-profit prevention program that encourages preteen girls to develop self-respect and healthy lifestyles through running, will be the beneficiary of the Kona Bistro Community Night on July 9.
The general public is invited to dine at Kona Bistro on July 9 from 6:00 –10:00 p.m. Representatives from the organization will be wearing tiaras and tending bar to earn tips. All bar tips and a percentage of server tips will go to Girls on the Run of Cincinnati.
WHEN: Wednesday, July 9, 2008: 6:00 p.m. – 10:00 p.m.
WHERE: Kona Bistro
www.konabistro.com
3012 Madison Road in Oakley
(513) 842-5662
Girls on the Run of Cincinnati is the local empowerment program that combines life-changing, self-esteem enhancing, confidence-boosting lessons with training for a running/walking 5k event. Its mission is to educate and prepare pre-teen girls for a lifetime of self-respect and healthy living. The organization depends on volunteers and community support throughout the year.
www.gotrcincinnati.org (513) 755-6407
Tuesday, June 10, 2008
Snake River Sporting Club Chef Partners with Jackson Hole Wine Auction and Clio Restaurant Chef
Snake River Sporting Club will be participating in the 2008 Jackson Hole Wine Auction hosted by the Grand Teton Music Festival this summer at Teton Village. Snake River Executive Chef, Bernie McDonough will be hosting Chef Ken Oringer, Executive Chef and Co-Owner of Boston’s Clio restaurant at his kitchens throughout the auction festivities, as well as representing Snake River Sporting Club at The Taste of Jackson on Thursday, June 26. The Jackson Hole Wine Auction brings together award-winning chefs and culinary authorities such as the James Beard Foundation, Gourmet Magazine, Bon Appétit Magazine and Food & Wine Magazine biannually. The largest fundraiser for the Music Festival and one of the top wine auctions in the country, the Jackson Hole Wine Auction draws outstanding chefs and winemakers to the beautiful Jackson Hole valley.
Snake River Sporting Club Executive Chef, Bernie McDonough will be preparing crispy lamb cheeks with lavender and peppercorn infused strawberries for The Taste of Jackson on Thursday. Chef McDonough will also host Chef Ken Oringer at his Snake River kitchens in preparation for Oringer’s vintner dinner Thursday evening, as well as for his showcase at Saturday’s Grand Tasting event.
"We are excited to be partnering with Snake River Sporting Club on this event, particularly with their chef, Bernie McDonough, working alongside visiting chef Ken Oringer throughout the weekend,” says Jackson Hole Wine Auction Chairman, W.H. Baird Garrett. “The partnership between Snake River Sporting Club and the Grand Teton Music Festival is so successful because we share the same commitment to bringing quality experiences to the Jackson Hole community."
“The Jackson Hole Wine Auction is one of the kick-off events of our summer season in Jackson Hole and we are honored to be welcomed into the group of fine wine and food establishment on hand at the Auction,” says Bernie McDonough, Executive Chef at Snake River Sporting Club. “Having the opportunity to share my cuisine as well as share our SRSC kitchens with Chef Ken Oringer will make for a delicious, exciting weekend.”
Internationally renowned Chef Ken Oringer has worked with some of the finest kitchens in the United States, spanning stints working with David Burke in New York at River Café, serving as Pastry Chef at Al Forno in Providence, Rhode Island, and then to Boston serving first as Chef de Partie, then Sous-Chef at Le Marquis de Lafayette under Chef Jean Georges Vongerichten. Chef Oringer is responsible for the start-up of Terra in Boston, a trattoria that earned a three-start accolade from the New York Times, as well as Silks in San Francisco’s Mandarin Oriental Hotel which has since earned three stars from The San Francisco Chronicle and a place on Conde Nast Traveler’s twenty best restaurants in America since Chef Oringer’s tenure.
Snake River Sporting Club is proud to be involved in the 2008 Jackson Hole Wine Auction. For more information on the Jackson Hole Wine Auction at Grand Teton Music Festival, please visit http://www.gtmf.org/wineauction/wine.shtml
Snake River Sporting Club Executive Chef, Bernie McDonough will be preparing crispy lamb cheeks with lavender and peppercorn infused strawberries for The Taste of Jackson on Thursday. Chef McDonough will also host Chef Ken Oringer at his Snake River kitchens in preparation for Oringer’s vintner dinner Thursday evening, as well as for his showcase at Saturday’s Grand Tasting event.
"We are excited to be partnering with Snake River Sporting Club on this event, particularly with their chef, Bernie McDonough, working alongside visiting chef Ken Oringer throughout the weekend,” says Jackson Hole Wine Auction Chairman, W.H. Baird Garrett. “The partnership between Snake River Sporting Club and the Grand Teton Music Festival is so successful because we share the same commitment to bringing quality experiences to the Jackson Hole community."
“The Jackson Hole Wine Auction is one of the kick-off events of our summer season in Jackson Hole and we are honored to be welcomed into the group of fine wine and food establishment on hand at the Auction,” says Bernie McDonough, Executive Chef at Snake River Sporting Club. “Having the opportunity to share my cuisine as well as share our SRSC kitchens with Chef Ken Oringer will make for a delicious, exciting weekend.”
Internationally renowned Chef Ken Oringer has worked with some of the finest kitchens in the United States, spanning stints working with David Burke in New York at River Café, serving as Pastry Chef at Al Forno in Providence, Rhode Island, and then to Boston serving first as Chef de Partie, then Sous-Chef at Le Marquis de Lafayette under Chef Jean Georges Vongerichten. Chef Oringer is responsible for the start-up of Terra in Boston, a trattoria that earned a three-start accolade from the New York Times, as well as Silks in San Francisco’s Mandarin Oriental Hotel which has since earned three stars from The San Francisco Chronicle and a place on Conde Nast Traveler’s twenty best restaurants in America since Chef Oringer’s tenure.
Snake River Sporting Club is proud to be involved in the 2008 Jackson Hole Wine Auction. For more information on the Jackson Hole Wine Auction at Grand Teton Music Festival, please visit http://www.gtmf.org/wineauction/wine.shtml
The World’s Finest Truffles Shipped for the Holidays
One of France’s finest exports, without a doubt, is the sought-after Black Perigord Winter Truffle.
For this holiday season, QuelObjet.com will once again work with the Perigord and Provence purveyors to deliver these delicacies to the United States. This is a great opportunity to share this unique offering with your readers.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes. QuelObjet.com will take advance orders and will ship the truffles for delivery on two dates only: December 10th and December 17th.
The truffles are packed in insulated coolers with re-usable ice packs and shipped via Fed Ex Overnight throughout the United States.
Prices:
1 oz. Whole truffle - $100 *
2 oz. Whole truffle - $200 *
3 oz. Whole truffle - $300 *
* Prices may fluctuate due to changes in market value.
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
For this holiday season, QuelObjet.com will once again work with the Perigord and Provence purveyors to deliver these delicacies to the United States. This is a great opportunity to share this unique offering with your readers.
Highly prized by chefs and connoisseurs, this variety of truffle has an aroma, flavor and richness that is unmatched, and is known as the “black diamond” of truffles.
These truffles add an incomparable richness to unforgettable dishes. QuelObjet.com will take advance orders and will ship the truffles for delivery on two dates only: December 10th and December 17th.
The truffles are packed in insulated coolers with re-usable ice packs and shipped via Fed Ex Overnight throughout the United States.
Prices:
1 oz. Whole truffle - $100 *
2 oz. Whole truffle - $200 *
3 oz. Whole truffle - $300 *
* Prices may fluctuate due to changes in market value.
To see QuelObjet’s entire selection of gift and gourmet items imported from France, please visit www.QuelObjet.com.
Monday, June 9, 2008
Diageo and The Nolet Group Form 50/50 Company for Ketel One Vodka
Diageo, the world's leading spirits, wine and beer company, and The Nolet Group, the family-owned distiller of Ketel One Vvodka, announced today that they have completed a transaction to form a new 50/50 company that will own the perpetual exclusive global rights to sell, market and distribute super-premium Ketel One Vodka and Ketel One Citroen.
Diageo paid $900 million for its 50 percent equity stake in the new company, which will be based in the Netherlands. The Nolet family will continue to own the distillery in Schiedam, Holland, and will supply Ketel One Vodka and Ketel One Citroen to the new company. Due to its rights under the agreements, Diageo will fully consolidate the financial results of the new company, accounting for the Nolet holding as a minority interest.
“This transaction further enhances Diageo’s platform in the fast-growing super-premium vodka segment,” said Paul Walsh, Chief Executive, Diageo Plc. “Ketel One Vodka is an outstanding high quality brand rich in heritage. In joining with the Nolet family, we are eager to bring our outstanding marketing expertise and strong track record of brand stewardship to Ketel One Vodka to maximize its potential for global growth.”
“We are extremely proud of what we’ve achieved building the Ketel One Vodka brand. It’s a testament to the power of our unique approach and the appeal of our brand’s heritage,” said Carel Nolet, Sr. Chairman of the Nolet Group. “This alliance with Diageo is key for the Nolet Group and the Ketel One brand because we will now have sales, marketing and distribution expertise that will help us to build on our success and make Ketel One Vodka a truly global brand.”
In 2007 Ketel One Vodka and Ketel One Citroen had a combined annual volume of 1.9 million cases. It is sold primarily in North America in the super-premium vodka segment and will complement Diageo's premium Smirnoff and its ultra-premium Ciroc brands. Similarly, outside the United States Ketel One Vodka will expand Diageo's brand range in vodka.
“The Nolet family has built Ketel One Vodka into an iconic brand and we are very pleased to embark on this journey with them and continue to build on this success,” said Ivan Menezes, President and CEO, Diageo North America. “As the spirits market in the United States expands and consumers continue to premiumize, Ketel One Vodka enables us to offer our consumers another super-premium choice.”
About Diageo
Diageo (Dee-AH-Gee-O) is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include Johnnie Walker, Guinness, Smirnoff, J&B, Baileys, Cuervo, Tanqueray, Captain Morgan, Crown Royal, Beaulieu Vineyard and Sterling Vineyards wines.
Diageo is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at http://www.diageo.com/ .
Celebrating life, every day, everywhere, responsibly.
About the Nolet Group
Since 1691 the Nolet family, through the Nolet Group, manages the production, distribution, sales and marketing for a range of super premium spirit brands including Ketel 1 Jenever and Ketel One Vodka at the Nolet Distillery. The business originated in Schiedam, Holland where it still operates its distillery today. The Nolet Group values personal relationships with its distributors, bartenders and consumers who are essential for the success of the company and its products. In 2007, the company produced 1.9 million cases with a turnover of approximately Euro 165 million. The Nolet family is actively involved with the Nolet Group under the leadership of 10th generation Carel Nolet Sr. and his younger son Bob Nolet, both based in Schiedam, and his older son, Carel Nolet Jr., based in California, USA. The Nolet Group employs approximately 180 employees. You can learn more at http://www.ketelone.com/.
Diageo paid $900 million for its 50 percent equity stake in the new company, which will be based in the Netherlands. The Nolet family will continue to own the distillery in Schiedam, Holland, and will supply Ketel One Vodka and Ketel One Citroen to the new company. Due to its rights under the agreements, Diageo will fully consolidate the financial results of the new company, accounting for the Nolet holding as a minority interest.
“This transaction further enhances Diageo’s platform in the fast-growing super-premium vodka segment,” said Paul Walsh, Chief Executive, Diageo Plc. “Ketel One Vodka is an outstanding high quality brand rich in heritage. In joining with the Nolet family, we are eager to bring our outstanding marketing expertise and strong track record of brand stewardship to Ketel One Vodka to maximize its potential for global growth.”
“We are extremely proud of what we’ve achieved building the Ketel One Vodka brand. It’s a testament to the power of our unique approach and the appeal of our brand’s heritage,” said Carel Nolet, Sr. Chairman of the Nolet Group. “This alliance with Diageo is key for the Nolet Group and the Ketel One brand because we will now have sales, marketing and distribution expertise that will help us to build on our success and make Ketel One Vodka a truly global brand.”
In 2007 Ketel One Vodka and Ketel One Citroen had a combined annual volume of 1.9 million cases. It is sold primarily in North America in the super-premium vodka segment and will complement Diageo's premium Smirnoff and its ultra-premium Ciroc brands. Similarly, outside the United States Ketel One Vodka will expand Diageo's brand range in vodka.
“The Nolet family has built Ketel One Vodka into an iconic brand and we are very pleased to embark on this journey with them and continue to build on this success,” said Ivan Menezes, President and CEO, Diageo North America. “As the spirits market in the United States expands and consumers continue to premiumize, Ketel One Vodka enables us to offer our consumers another super-premium choice.”
About Diageo
Diageo (Dee-AH-Gee-O) is the world's leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, wines, and beer categories. These brands include Johnnie Walker, Guinness, Smirnoff, J&B, Baileys, Cuervo, Tanqueray, Captain Morgan, Crown Royal, Beaulieu Vineyard and Sterling Vineyards wines.
Diageo is a global company, trading in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about Diageo, its people, brands, and performance, visit us at http://www.diageo.com/ .
Celebrating life, every day, everywhere, responsibly.
About the Nolet Group
Since 1691 the Nolet family, through the Nolet Group, manages the production, distribution, sales and marketing for a range of super premium spirit brands including Ketel 1 Jenever and Ketel One Vodka at the Nolet Distillery. The business originated in Schiedam, Holland where it still operates its distillery today. The Nolet Group values personal relationships with its distributors, bartenders and consumers who are essential for the success of the company and its products. In 2007, the company produced 1.9 million cases with a turnover of approximately Euro 165 million. The Nolet family is actively involved with the Nolet Group under the leadership of 10th generation Carel Nolet Sr. and his younger son Bob Nolet, both based in Schiedam, and his older son, Carel Nolet Jr., based in California, USA. The Nolet Group employs approximately 180 employees. You can learn more at http://www.ketelone.com/.
Thursday, June 5, 2008
Win a Summer of Wild Salmon Contest
Do you have a creative and delicious recipe for salmon? MarxFoods.com is calling all cooks who are wild about salmon to enter their best recipe for an opportunity to win a summer of wild salmon.
The creator of the winning recipe will receive a “summer of wild salmon”—three separate 5 lb. shipments of wild salmon fillets totaling 15 lbs. over the next three months. A shipment of wild salmon will be delivered directly to the winner’s doorstep once in July, August, and September, on the dates of the winner’s choosing. The wild salmon species and origination will vary throughout the summer depending on what’s fresh and running. For example, July’s shipment might be Taku River Sockeye, Copper River Coho in August, and Columbia River King in September—it all depends on what’s running.
Swim into victory by submitting your best salmon recipe here. The recipe must be original with salmon being the star of the dish. A recipe title should be included with the submission and each contestant can enter only one recipe.
“We’d like to not only have our winner stocked with fresh seasonal fish for the summer months, but also give them an opportunity to taste and compare several types of wild salmon,” said Justin Marx, CEO of MarxFoods.com.
Wild salmon runs began with the Copper River in mid-May and will continue with different species in different rivers throughout the summer, ending with troll-caught King Salmon in mid October.
Recipes can be submitted directly to our blog and if the author would like to include a photo, it can be e-mailed to contest@marxfoods.com to be added to the post.
The contest is not limited to fresh salmon—recipes can incorporate any variety of salmon—frozen, smoked, canned, pickled, etc. Each recipe will be judged by the staff at MarxFoods.com on deliciousness and originality. Recipes are being sought out that can be realistically recreated in a home kitchen.
Marx went on to say, “Several of the recipes entered in our previous recipe contest had stories accompanying the recipes. Although when judging, we weren’t biased toward the recipes with stories; on top of being entertained, we really enjoyed learning a little background about the recipes.”
Last month we had a mushroom recipe contest. A recipe for Scallops, Morel Mushrooms & Asparagus and another for Mushroom, Ramp and Spinach Tart took the cake—which was 2 lbs. of fresh morel mushrooms. The winning recipes can be viewed here. All the delicious mushroom recipes entered—there were 122—can be viewed at the MarxFoods.com blog.
“We had an extremely difficult time narrowing down all the fabulous mushroom recipes that were submitted to our previous contest,” said Katy Springer, General Manager of MarxFoods.com. “But when it came down to it I think the recipes that were imaginative, realistic to recreate, and incorporated fresh, seasonal ingredients really stood out to us.”
TO ENTER
Please submit original salmon recipes online to the MarxFoodscom blog by Friday, June 20, 2008 at 11:59 p.m.
CONTEST RULES & REGULATIONS
MarxFoods.com will subjectively evaluate the recipe based on its perceived deliciousness (since we won’t be testing each recipe, but rather visualizing its palatability). The recipe’s perceived deliciousness will be judged completely at the whim of our staff.
Each contestant can only enter one recipe. So, make it your best!
All recipes must be original. Recipes that infringe copyrights are prohibited. By submitting your recipe, you promise that you created the recipe and did not violate copyright law by publishing it on our site. You also agree that we can publish its contents anywhere on www.marxfoods.com or www.marxfood.com, or otherwise use it as we see fit.
Each entry must include a recipe name and be well written in a clear manner that is easy to follow.
You must be a resident of the US over 18 years of age If you are under 18 years old and would like to submit a recipe, have a parent enter it for you in their name. We can only deliver the prize within the 50 US states.
We will announce the winner on Wednesday, June 25, 2008. At that time, we will send an email to the email address provided by the contestant. In that email, we will ask on what days (Tuesday through Friday) and to what address (only within the 50 US states) the winning contestant would like to receive their wild salmon. If the winner does not respond within 72 hours, we will select a new winner.
The winner will receive 5 lbs. of wild salmon that will be shipped overnight via FedEx to the address specified by the winner, on the dates chosen by the winner, once in July, August, and September.
By participating, entrants agree to allow MarxFoods.com to send notices and promotions via email. If you receive an email from MarxFoods.com and wish to no longer receive such notices or promotions, there will be clear instructions on how to unsubscribe at the bottom of the email.
ABOUT WILD SALMON
Wild Salmon is among the healthiest, most sustainable and delicious fishes in the world. A salmon’s eating quality varies by the species, fishing technique and river system that it belongs to. Alaska’s careful management ensures the sustainability of their commercial salmon fishery. It is illegal to farm-raise fish in Alaska which helps to stop the pristine waters from being polluted and aids in the hearty genetic stock of wild fish.
Each river system has a varying length, temperature and arduousness. In general, the longer, colder, and harder a river is to swim up, the higher the fish’s oil content will be. Salmon have evolved to have enough oil (i.e. fat) to supply it with enough energy to swim upstream to their spawning grounds, because they stop eating once they re-enter the river. The higher the oil content a fish has, the more Omega 3 fatty acids it has and the richer its flavor will be.
Wild King (Chinook), Sockeye, and Coho (Silver) salmon are caught via trolling or gill netting from Alaskan waters south through Canada to the Washington coast. Troll caught salmon are pulled live from the water one at a time which results in a premium fish as long as they are bled and put on ice immediately. Gill-netters go after tightly schooled groups of salmon which means there is a low incidence of by-catch. The fish are then carefully removed, often times using a brailer bag, and iced. Gillnetting is used primarily to catch Sockeye and Coho salmon.
King are the largest and least abundant salmon, prized for their color, high oil content, firm texture, succulent flesh and large flake size. Sockeye are rich in flavor due to their high oil content. The fish is deep red with firm flesh and a medium flake size. Coho have a delicate flavor, firm texture, medium flake size and light red flesh with moderate oil content.
The rivers vary greatly. For example the Copper River is 300 miles long and has a 4000 foot elevation gain. The Yukon River, the longest river in Alaska, is over 2000 miles long. Both rivers produce salmon touted for their high oil content. For example, salmon from the Yukon River typically have 34% omega-3 oil content. The salmon runs begin in May and continue through mid October, but the species run time varies by river and does not last the entire summer.
The high fat content results in a rich, tasty fish and the best part is that the high Omega-3 oil content is very heart-healthy and lowers cholesterol. Fish oil can also help combat arthritis, cancer and migraines. Omega 3’s are critical for brain development in children and helps reduce the risk of cancer. They also aid in brain function, eye health, may improve memory and can improve symptoms due to arthritis.
Wild Alaskan Salmon is currently in season along with morel mushrooms, fiddlehead ferns, ramps, and stinging nettles.
Individual consumers can purchase seafood including wild salmon, pacific halibut and shellfish, online at MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheeses, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX.
The creator of the winning recipe will receive a “summer of wild salmon”—three separate 5 lb. shipments of wild salmon fillets totaling 15 lbs. over the next three months. A shipment of wild salmon will be delivered directly to the winner’s doorstep once in July, August, and September, on the dates of the winner’s choosing. The wild salmon species and origination will vary throughout the summer depending on what’s fresh and running. For example, July’s shipment might be Taku River Sockeye, Copper River Coho in August, and Columbia River King in September—it all depends on what’s running.
Swim into victory by submitting your best salmon recipe here. The recipe must be original with salmon being the star of the dish. A recipe title should be included with the submission and each contestant can enter only one recipe.
“We’d like to not only have our winner stocked with fresh seasonal fish for the summer months, but also give them an opportunity to taste and compare several types of wild salmon,” said Justin Marx, CEO of MarxFoods.com.
Wild salmon runs began with the Copper River in mid-May and will continue with different species in different rivers throughout the summer, ending with troll-caught King Salmon in mid October.
Recipes can be submitted directly to our blog and if the author would like to include a photo, it can be e-mailed to contest@marxfoods.com to be added to the post.
The contest is not limited to fresh salmon—recipes can incorporate any variety of salmon—frozen, smoked, canned, pickled, etc. Each recipe will be judged by the staff at MarxFoods.com on deliciousness and originality. Recipes are being sought out that can be realistically recreated in a home kitchen.
Marx went on to say, “Several of the recipes entered in our previous recipe contest had stories accompanying the recipes. Although when judging, we weren’t biased toward the recipes with stories; on top of being entertained, we really enjoyed learning a little background about the recipes.”
Last month we had a mushroom recipe contest. A recipe for Scallops, Morel Mushrooms & Asparagus and another for Mushroom, Ramp and Spinach Tart took the cake—which was 2 lbs. of fresh morel mushrooms. The winning recipes can be viewed here. All the delicious mushroom recipes entered—there were 122—can be viewed at the MarxFoods.com blog.
“We had an extremely difficult time narrowing down all the fabulous mushroom recipes that were submitted to our previous contest,” said Katy Springer, General Manager of MarxFoods.com. “But when it came down to it I think the recipes that were imaginative, realistic to recreate, and incorporated fresh, seasonal ingredients really stood out to us.”
TO ENTER
Please submit original salmon recipes online to the MarxFoodscom blog by Friday, June 20, 2008 at 11:59 p.m.
CONTEST RULES & REGULATIONS
MarxFoods.com will subjectively evaluate the recipe based on its perceived deliciousness (since we won’t be testing each recipe, but rather visualizing its palatability). The recipe’s perceived deliciousness will be judged completely at the whim of our staff.
Each contestant can only enter one recipe. So, make it your best!
All recipes must be original. Recipes that infringe copyrights are prohibited. By submitting your recipe, you promise that you created the recipe and did not violate copyright law by publishing it on our site. You also agree that we can publish its contents anywhere on www.marxfoods.com or www.marxfood.com, or otherwise use it as we see fit.
Each entry must include a recipe name and be well written in a clear manner that is easy to follow.
You must be a resident of the US over 18 years of age If you are under 18 years old and would like to submit a recipe, have a parent enter it for you in their name. We can only deliver the prize within the 50 US states.
We will announce the winner on Wednesday, June 25, 2008. At that time, we will send an email to the email address provided by the contestant. In that email, we will ask on what days (Tuesday through Friday) and to what address (only within the 50 US states) the winning contestant would like to receive their wild salmon. If the winner does not respond within 72 hours, we will select a new winner.
The winner will receive 5 lbs. of wild salmon that will be shipped overnight via FedEx to the address specified by the winner, on the dates chosen by the winner, once in July, August, and September.
By participating, entrants agree to allow MarxFoods.com to send notices and promotions via email. If you receive an email from MarxFoods.com and wish to no longer receive such notices or promotions, there will be clear instructions on how to unsubscribe at the bottom of the email.
ABOUT WILD SALMON
Wild Salmon is among the healthiest, most sustainable and delicious fishes in the world. A salmon’s eating quality varies by the species, fishing technique and river system that it belongs to. Alaska’s careful management ensures the sustainability of their commercial salmon fishery. It is illegal to farm-raise fish in Alaska which helps to stop the pristine waters from being polluted and aids in the hearty genetic stock of wild fish.
Each river system has a varying length, temperature and arduousness. In general, the longer, colder, and harder a river is to swim up, the higher the fish’s oil content will be. Salmon have evolved to have enough oil (i.e. fat) to supply it with enough energy to swim upstream to their spawning grounds, because they stop eating once they re-enter the river. The higher the oil content a fish has, the more Omega 3 fatty acids it has and the richer its flavor will be.
Wild King (Chinook), Sockeye, and Coho (Silver) salmon are caught via trolling or gill netting from Alaskan waters south through Canada to the Washington coast. Troll caught salmon are pulled live from the water one at a time which results in a premium fish as long as they are bled and put on ice immediately. Gill-netters go after tightly schooled groups of salmon which means there is a low incidence of by-catch. The fish are then carefully removed, often times using a brailer bag, and iced. Gillnetting is used primarily to catch Sockeye and Coho salmon.
King are the largest and least abundant salmon, prized for their color, high oil content, firm texture, succulent flesh and large flake size. Sockeye are rich in flavor due to their high oil content. The fish is deep red with firm flesh and a medium flake size. Coho have a delicate flavor, firm texture, medium flake size and light red flesh with moderate oil content.
The rivers vary greatly. For example the Copper River is 300 miles long and has a 4000 foot elevation gain. The Yukon River, the longest river in Alaska, is over 2000 miles long. Both rivers produce salmon touted for their high oil content. For example, salmon from the Yukon River typically have 34% omega-3 oil content. The salmon runs begin in May and continue through mid October, but the species run time varies by river and does not last the entire summer.
The high fat content results in a rich, tasty fish and the best part is that the high Omega-3 oil content is very heart-healthy and lowers cholesterol. Fish oil can also help combat arthritis, cancer and migraines. Omega 3’s are critical for brain development in children and helps reduce the risk of cancer. They also aid in brain function, eye health, may improve memory and can improve symptoms due to arthritis.
Wild Alaskan Salmon is currently in season along with morel mushrooms, fiddlehead ferns, ramps, and stinging nettles.
Individual consumers can purchase seafood including wild salmon, pacific halibut and shellfish, online at MarxFoods.com.
Marx Foods.com, headquartered in Seattle, Wash. is an online specialty food company dedicated to bringing the highest quality epicurean products directly to the consumer’s doorstep. For a decade, it has been selling to white tablecloth restaurants nationwide. Items now available to consumers include a variety of truffles, truffle products, fresh wild mushrooms, Artisanal ravioli, game meat, grass-fed beef & veal, sausage, game birds, seafood, sea vegetables, wild produce, farmstead cheeses, oils, grains, seeds, and eco-friendly palm leaf dinnerware. To ensure freshness, most products are shipped via Federal Express overnight.
If you don’t see what you’re looking for, special requests are welcome by calling (866) 588-MARX.
Wednesday, June 4, 2008
“YOU BELONG” with LaBella Salon and Spa: Redken Salon celebrates Grand Opening
LaBella Salon and Spa will celebrate their Grand Opening by hosting mini-salon and spa services compliments of LaBella Friday, June 6 from 5-8pm. The Grand Opening event will also capture our very own Cincinnati models showcasing the latest REDKEN Hair trends. This exclusive Fall Fashion showing will feature original hair trends by REDKEN and the LaBella Artistic Team. The Grand Opening event will take place at 6507 Harrison Street.
“LaBella has redefined the Cincinnati luxury salon and spa scene,” states Leslie Foster, owner and President of LaBella Salon and Spa. “The true essence of LaBella can be found in each service provider, their advanced education, and non-stop engery. I am confident all LaBella services will meet your highest expectations.”
Open since March 2008, LaBella’s 7,000+ square feet infuses elegance with energy, and class with comfort, to offer pure salon and spa luxury. For the first time in Cincinnati fashion history, the LaBella team will provide guests with a sneak preview of upcoming Fall trend predictions.
“LaBella has redefined the Cincinnati luxury salon and spa scene,” states Leslie Foster, owner and President of LaBella Salon and Spa. “The true essence of LaBella can be found in each service provider, their advanced education, and non-stop engery. I am confident all LaBella services will meet your highest expectations.”
Open since March 2008, LaBella’s 7,000+ square feet infuses elegance with energy, and class with comfort, to offer pure salon and spa luxury. For the first time in Cincinnati fashion history, the LaBella team will provide guests with a sneak preview of upcoming Fall trend predictions.
Organic Milk Nutritionally Superior
Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK.
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.
The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production. “This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.
Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet. “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.
“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wisconsin.
Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require.
Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in willful “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.
“These scofflaw dairies, which are a small minority in the organic community, but supply large retailers, are cheating organic consumers out of the nutritional benefits that they expect and deserve when they purchase organic milk,” adds Kastel. Cornucopia has published a report and scorecard ranking of all organic dairy brands on their web site: www.cornucopia.org.
Organic farmers such as Kevin and Lisa Engelbert from Nichols, NY are among the hundreds of family farmers who supply organic milk from pastured cows. “We’re glad to know that there is now a growing body of scientific evidence to support what we’ve always believed, which is that allowing our cows to eat their natural diet and exhibit their natural behavior on pasture has real benefits for consumers as well,” says Lisa Engelbert.
“Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group at Newcastle University, who led the study.
Previous studies have already shown that organic milk has higher levels of favorable nutrients. This study points to the diet of organic cows—fresh grass and clover—as the major reason for these nutritional benefits.
“This study joins a growing body of science indicating strong links between what we feed our farm animals and the nutritional quality of what they feed us. Not only are you what you eat, but you are what what you eat eats too,” says Michael Pollan, author of the best sellers The Omnivore’s Dilemma and In Defense of Food.
Consumers who purchase organic foods often do so for various reasons, ranging from a desire to support an ecologically sustainable agricultural system, the humane treatment of livestock, to wanting to reduce their exposure to dangerous pesticide residues. Studies showing that organically produced foods are also of higher nutritional quality offer another reason for consumers to buy organic.
The study is part of the ongoing Cross-European Quality Low Input Food project, which looks into animal health and welfare, milk quality, and working toward minimizing the use of antibiotics in dairy production. “This paper clearly shows that if you manage livestock naturally then it’s a win-win situation for both us and them,” says Professor Carlo Leifert, the project coordinator.
Butler, the lead author of the study, also noted that cows don’t have to be certified organic, but that organic certification can give the assurance that grazing makes a major contribution to their diet. “If more herds made more use of grazing, butter and cream would have a healthier fatty acid profile,” she says.
“Organic consumers can be very confident that the vast majority of brand name organic milk comes from cows that were given the opportunity to graze on fresh pasture whenever possible,” says Mark Kastel, codirector of The Cornucopia Institute, a farm and food policy research group based in Cornucopia, Wisconsin.
Some large industrial-scale organic dairies, or "factory farms," milking thousands of cows each, however, have come under fire from watchdog groups like The Cornucopia Institute for not adequately pasturing their cows, as the federal organic regulations require.
Aurora Organic Dairy, which provides private-label organic milk for stores such as Wal-Mart and Target, was found by USDA inspectors to be in willful “violation” of numerous organic standards, including the failure to adequately pasture their cows. The Cornucopia Institute also alleges that the milk from some of Dean Foods’ farms, which is marketed under the Horizon brand, comes from cows that were not given adequate access to fresh pasture.
“These scofflaw dairies, which are a small minority in the organic community, but supply large retailers, are cheating organic consumers out of the nutritional benefits that they expect and deserve when they purchase organic milk,” adds Kastel. Cornucopia has published a report and scorecard ranking of all organic dairy brands on their web site: www.cornucopia.org.
Organic farmers such as Kevin and Lisa Engelbert from Nichols, NY are among the hundreds of family farmers who supply organic milk from pastured cows. “We’re glad to know that there is now a growing body of scientific evidence to support what we’ve always believed, which is that allowing our cows to eat their natural diet and exhibit their natural behavior on pasture has real benefits for consumers as well,” says Lisa Engelbert.
Virginia's Live a Little Soon in Cost Plus World Market
Lettuce Rejoice! Virginia’s Live A Little, the San Francisco Bay Area-based company specializing in gourmet salad dressings and croutons, will make its debut this June in Cost Plus World Market locations across the country. Previously only available in limited markets and online, chefs and everyday cooks alike will now be able to buy three of Virginia’s Live A Little salad dressings in their own neighborhoods. The first three selections to be available include the Lemon Caesar, Ginger Sesame and Bold Balsamic dressings.
“Cost Plus World Market stores are a mecca for inventive, unique specialty items and gourmet foods,” said Live A Little Executive Chef, President and Founder Virginia Davis. “People are looking for homemade flavor and we use an abundance of the freshest and highest quality ingredients in all of our products. I am so thrilled that people everywhere will now be able to easily prepare great meals with Live A Little and that my homegrown recipes are in stores nationwide.”
Davis launched Live A Little with the mouth-watering garlicky croutons that friends and family couldn’t get enough of. Soon after Perfect Croutons were put on the market, the company expanded into making premium fresh chilled salad dressings, launching Real Caesar Dressing in 1997.
Davis has continuously expanded her offerings and currently produces two gourmet product lines —Perfect Croutons and Fresh Dressings, as well as a new line of crostini. She offers a line of ten flavorful dressings, including Real Caesar, Lemon Caesar, Thousand Island, Very Blue Cheese, Naturally Blue Cheese, Ginger Sesame, Bold Balsamic Vinaigrette, Red Wine Vinaigrette, Champagne Wine Vinaigrette, and Mango Lime dressings.
Virginia’s Live A Little products are available at select grocery markets in the greater San Francisco Bay Area and New York City and now in Cost Plus World Market stores nationwide. Virginia’s is also available online at www.livealittle.com. For more information, or to find the most convenient retail location, call 888-744-2300.
“Cost Plus World Market stores are a mecca for inventive, unique specialty items and gourmet foods,” said Live A Little Executive Chef, President and Founder Virginia Davis. “People are looking for homemade flavor and we use an abundance of the freshest and highest quality ingredients in all of our products. I am so thrilled that people everywhere will now be able to easily prepare great meals with Live A Little and that my homegrown recipes are in stores nationwide.”
Davis launched Live A Little with the mouth-watering garlicky croutons that friends and family couldn’t get enough of. Soon after Perfect Croutons were put on the market, the company expanded into making premium fresh chilled salad dressings, launching Real Caesar Dressing in 1997.
Davis has continuously expanded her offerings and currently produces two gourmet product lines —Perfect Croutons and Fresh Dressings, as well as a new line of crostini. She offers a line of ten flavorful dressings, including Real Caesar, Lemon Caesar, Thousand Island, Very Blue Cheese, Naturally Blue Cheese, Ginger Sesame, Bold Balsamic Vinaigrette, Red Wine Vinaigrette, Champagne Wine Vinaigrette, and Mango Lime dressings.
Virginia’s Live A Little products are available at select grocery markets in the greater San Francisco Bay Area and New York City and now in Cost Plus World Market stores nationwide. Virginia’s is also available online at www.livealittle.com. For more information, or to find the most convenient retail location, call 888-744-2300.
Slow Food Nation Hits San Francisco Labor Day Weekend
Slow Food Nation, the largest celebration of American food in history, will take place in San Francisco over Labor Day weekend (August 29 to September 1, 2008). An unprecedented event, Slow Food Nation will bring together tens of thousands to experience an extraordinary range of activities highlighting the connection between plate and planet. The majority of Slow Food Nation’s events will be free and open to the public; certain events are ticketed. Tickets go on sale Wednesday, June 4 at www.slowfoodnation.org.
At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.
"Slow Food Nation will catalyze a huge shift in how Americans perceive and prioritize food. Through the four-day event, we hope to build momentum and demand for an American food system that is safer, healthier and more socially just," said Anya Fernald, Executive Director of Slow Food Nation. "Our founder Alice Waters has set the stage for a delicious revolution through decades of leadership and advocacy and our parent organization, Slow Food U.S.A., has built a wide membership base across America. By creating a framework for a deeper environmental and community-based connection to our food and farmers, Slow Food Nation will help participants learn how everyday choices affect our well-being, our culture and the health of the planet."
Highlights of the four-day event include:
Taste
Saturday, August 30; 11 am – 3 pm; 5 pm – 9 pm
Sunday, August 31, 11 am – 3 pm; 6 pm – 9 pm
Fort Mason/Festival Pavilion
Tickets: $45 – $65
Taste is Slow Food Nation’s grand celebration of good, clean and fair food from across the United States. In-depth taste workshops and hands-on experiences with quality, process and distinguishing flavor factors will connect visitors with the origins and true value of our food. Each of the 15 uniquely designed pavilions showcases a different food through on-site demonstrations and tastes. Featured foods include: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Green Kitchen takes place here, where acclaimed chefs will demonstrate techniques for making simple, everyday dishes sustainable.
Food for Thought Speaker Series
Friday, August 29, 9 am – 4:30 pm and Saturday, August 30, 11:30 am – 10 pm
Civic Center/Herbst Theater and Milton Marks Auditorium
Tickets: $5 - $25
Featuring leading thinkers, community organizers, journalists and activists discussing current food issues, from policy and planning to education and climate change. Speakers include: Wendell Berry, Marion Nestle, Carlo Petrini, Michael Pollan, Eric Schlosser, Vandana Shiva and Alice Waters.
Marketplace
Friday, August 29 - Sunday, August 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free
The Market showcases 60 California farmers and artisans growing and producing good, clean and fair food. Visitors can purchase directly from the producer and learn the significance of regionality, diversity and artisanality in the Bay Area’s food system. Next to the Market, “Slow on the Go” demonstrates how “fast” slow food can be. Visitors can purchase affordable street food from San Francisco’s diverse ethnic community, prepared with fully sustainable, source-verified ingredients.
Slow Food Nation Victory Garden
Friday, August 29 – Sunday, August 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free
In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.
Slow Food Rocks
Saturday, August 30; 11 am – 7 pm and Sunday, August 31; 11 am – 5:30 pm
Fort Mason/Great Meadow
For tickets visit: www.slowfoodrocks.com; Tickets on sale June 10
Featuring: Gnarls Barkley; G Love & Special Sauce; the John Butler Trio; Medeski Martin & Wood; New Pornographers and Ozomatli. Additional major headliners to be announced soon. A two-day outdoor music festival featuring the biggest names in rock, folk, hip-hop, soul, jazz and world music. Produced by the Festival Network, this is one of only three public events permitted on the Great Meadow the entire year.
Petition Launch for a New Vision for Agriculture and Food Policy for the 21st Century
Thursday, August 28; 4 – 5 pm
Civic Center/Slow Food Nation Victory Garden
Tickets: Free
Hosted in conjunction with Roots of Change (ROC), Slow Food Nation will introduce a Vision Statement for Agricultural and Food Policy for the 21st Century drafted by notable activists, practitioners, producers and eaters across the country. The Vision Statement will be a call to action to frame future food and agricultural policies, including the next Farm Bill, to benefit all Americans.
Slow Food Nation is sponsored by Whole Foods Market, Rodale Inc., Saveur magazine, Sunset magazine, Anolon cookware, Medlock Ames winery, Organic Valley Farms, Jack London Market, Urban Village Farmers’ Market Association, Bon Appétit Management Company, Cain Vineyard and Winery. Media sponsors include 7 X 7 magazine, Chow.com, Culinate.com, Edible Communities magazines, Mother Jones magazine, Wine & Spirits magazine, Yelp.com, Meatpaper magazine and many more partners to be announced. Slow Food Nation is presented by arrangement with the Fort Mason Foundation and thanks to the generous support of the City and County of San Francisco and the office of Mayor Gavin Newsom.
# # #
About Slow Food Nation
Slow Food Nation is a subsidiary non-profit of Slow Food USA and part of the international Slow Food movement. It was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and educational activities. Slow Food Nation is dedicated to creating a framework for deeper environmental connection to our food and aims to inspire and empower Americans to build a food system that is sustainable, healthy and delicious.
About Slow Food
The Slow Food movement was founded in Rome in 1989 and flourishes in 131 countries around the globe. Currently supported by 83,000 members worldwide (16,000 members in the U.S.), Slow Food’s ethos is defined by the belief that food is a common language and a universal right, and an appreciation for slowing down and savoring the convivial traditions of the table. Established in 2000, non-profit Slow Food USA has grown to 200 local chapters in 47 states. Its members include culinary professionals and food enthusiasts, farmers and food producers, educators and students. Slow Food USA envisions a world in which all people can eat delicious food that is good for them, good for the people who grow it and good for the planet.
At the peak of harvest season, and on the eve of a Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the U.S. at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the City; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.
"Slow Food Nation will catalyze a huge shift in how Americans perceive and prioritize food. Through the four-day event, we hope to build momentum and demand for an American food system that is safer, healthier and more socially just," said Anya Fernald, Executive Director of Slow Food Nation. "Our founder Alice Waters has set the stage for a delicious revolution through decades of leadership and advocacy and our parent organization, Slow Food U.S.A., has built a wide membership base across America. By creating a framework for a deeper environmental and community-based connection to our food and farmers, Slow Food Nation will help participants learn how everyday choices affect our well-being, our culture and the health of the planet."
Highlights of the four-day event include:
Taste
Saturday, August 30; 11 am – 3 pm; 5 pm – 9 pm
Sunday, August 31, 11 am – 3 pm; 6 pm – 9 pm
Fort Mason/Festival Pavilion
Tickets: $45 – $65
Taste is Slow Food Nation’s grand celebration of good, clean and fair food from across the United States. In-depth taste workshops and hands-on experiences with quality, process and distinguishing flavor factors will connect visitors with the origins and true value of our food. Each of the 15 uniquely designed pavilions showcases a different food through on-site demonstrations and tastes. Featured foods include: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Green Kitchen takes place here, where acclaimed chefs will demonstrate techniques for making simple, everyday dishes sustainable.
Food for Thought Speaker Series
Friday, August 29, 9 am – 4:30 pm and Saturday, August 30, 11:30 am – 10 pm
Civic Center/Herbst Theater and Milton Marks Auditorium
Tickets: $5 - $25
Featuring leading thinkers, community organizers, journalists and activists discussing current food issues, from policy and planning to education and climate change. Speakers include: Wendell Berry, Marion Nestle, Carlo Petrini, Michael Pollan, Eric Schlosser, Vandana Shiva and Alice Waters.
Marketplace
Friday, August 29 - Sunday, August 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free
The Market showcases 60 California farmers and artisans growing and producing good, clean and fair food. Visitors can purchase directly from the producer and learn the significance of regionality, diversity and artisanality in the Bay Area’s food system. Next to the Market, “Slow on the Go” demonstrates how “fast” slow food can be. Visitors can purchase affordable street food from San Francisco’s diverse ethnic community, prepared with fully sustainable, source-verified ingredients.
Slow Food Nation Victory Garden
Friday, August 29 – Sunday, August 31; 9 am – 4 pm
Civic Center Plaza
Tickets: Free
In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.
Slow Food Rocks
Saturday, August 30; 11 am – 7 pm and Sunday, August 31; 11 am – 5:30 pm
Fort Mason/Great Meadow
For tickets visit: www.slowfoodrocks.com; Tickets on sale June 10
Featuring: Gnarls Barkley; G Love & Special Sauce; the John Butler Trio; Medeski Martin & Wood; New Pornographers and Ozomatli. Additional major headliners to be announced soon. A two-day outdoor music festival featuring the biggest names in rock, folk, hip-hop, soul, jazz and world music. Produced by the Festival Network, this is one of only three public events permitted on the Great Meadow the entire year.
Petition Launch for a New Vision for Agriculture and Food Policy for the 21st Century
Thursday, August 28; 4 – 5 pm
Civic Center/Slow Food Nation Victory Garden
Tickets: Free
Hosted in conjunction with Roots of Change (ROC), Slow Food Nation will introduce a Vision Statement for Agricultural and Food Policy for the 21st Century drafted by notable activists, practitioners, producers and eaters across the country. The Vision Statement will be a call to action to frame future food and agricultural policies, including the next Farm Bill, to benefit all Americans.
Slow Food Nation is sponsored by Whole Foods Market, Rodale Inc., Saveur magazine, Sunset magazine, Anolon cookware, Medlock Ames winery, Organic Valley Farms, Jack London Market, Urban Village Farmers’ Market Association, Bon Appétit Management Company, Cain Vineyard and Winery. Media sponsors include 7 X 7 magazine, Chow.com, Culinate.com, Edible Communities magazines, Mother Jones magazine, Wine & Spirits magazine, Yelp.com, Meatpaper magazine and many more partners to be announced. Slow Food Nation is presented by arrangement with the Fort Mason Foundation and thanks to the generous support of the City and County of San Francisco and the office of Mayor Gavin Newsom.
# # #
About Slow Food Nation
Slow Food Nation is a subsidiary non-profit of Slow Food USA and part of the international Slow Food movement. It was created to organize the first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair through enjoyable, accessible and educational activities. Slow Food Nation is dedicated to creating a framework for deeper environmental connection to our food and aims to inspire and empower Americans to build a food system that is sustainable, healthy and delicious.
About Slow Food
The Slow Food movement was founded in Rome in 1989 and flourishes in 131 countries around the globe. Currently supported by 83,000 members worldwide (16,000 members in the U.S.), Slow Food’s ethos is defined by the belief that food is a common language and a universal right, and an appreciation for slowing down and savoring the convivial traditions of the table. Established in 2000, non-profit Slow Food USA has grown to 200 local chapters in 47 states. Its members include culinary professionals and food enthusiasts, farmers and food producers, educators and students. Slow Food USA envisions a world in which all people can eat delicious food that is good for them, good for the people who grow it and good for the planet.
Tuesday, June 3, 2008
Ceramic Knife Sharpener/Vertical Peeler
New Kyocera Knife Sharpener Uses Ceramic Wheel To Sharpen Steel.
https://secure.kyoceraadvancedceramics.com/products/kitchen/sharpeners.aspx
Another benefit of the Kyocera Sharpener is an ergonomic handle
for maximum comfort and control. The handle allows the user a
secure and safe grip to prevent injuries. Simply put the steel
knife in slot of the sharpening wheel and lightly move back and
forth several times to the desired sharpness. (Not for use on
ceramic or serrated blades
The knife sharpener sells for $17.95 at many retail venues nationally and at:
https://secure.kyoceraadvancedceramics.com/products/kitchen/sharpeners.aspx
New Ceramic Bladed Vertical Peeler Offers Quality & Comfort In The Kitchen.
https://secure.kyoceraadvancedceramics.com/products/kitchen/peelers.aspx
About Advanced Ceramics - Manufactured in Japan, these unique
ceramic cutlery and accessories products from Kyocera are
renowned for their exceptional technical characteristics. To
make the blades, ceramic material is ground into a micro-fine
powder, made into slurry and poured into a machine where it is
subjected to 100 tons of pressure and molded into blades.
Following the molding process, the blades are sintered at a
temperature of over 1,000 degrees, surface finished, tumbled and
buffed. The blades are then precision-polished, buffed, honed
and sharpened using diamond wheels to create the primary cutting
edge. The result is a zirconium oxide blade that is extremely
sharp and durable, close to diamond in hardness.
https://secure.kyoceraadvancedceramics.com/products/kitchen/sharpeners.aspx
Another benefit of the Kyocera Sharpener is an ergonomic handle
for maximum comfort and control. The handle allows the user a
secure and safe grip to prevent injuries. Simply put the steel
knife in slot of the sharpening wheel and lightly move back and
forth several times to the desired sharpness. (Not for use on
ceramic or serrated blades
The knife sharpener sells for $17.95 at many retail venues nationally and at:
https://secure.kyoceraadvancedceramics.com/products/kitchen/sharpeners.aspx
New Ceramic Bladed Vertical Peeler Offers Quality & Comfort In The Kitchen.
https://secure.kyoceraadvancedceramics.com/products/kitchen/peelers.aspx
About Advanced Ceramics - Manufactured in Japan, these unique
ceramic cutlery and accessories products from Kyocera are
renowned for their exceptional technical characteristics. To
make the blades, ceramic material is ground into a micro-fine
powder, made into slurry and poured into a machine where it is
subjected to 100 tons of pressure and molded into blades.
Following the molding process, the blades are sintered at a
temperature of over 1,000 degrees, surface finished, tumbled and
buffed. The blades are then precision-polished, buffed, honed
and sharpened using diamond wheels to create the primary cutting
edge. The result is a zirconium oxide blade that is extremely
sharp and durable, close to diamond in hardness.
OU Releases 'Kosher Fish Primer' DVD
What makes a fish kosher, you say? Fins and scales. Everyone knows that. But very few people know that some scaled fish are as non-kosher as lobster! (See below to find out why.)
OU Kosher, as part of its ever-widening program of kashrut education, announced today the release of a new 30-minute DVD: “The Kosher Fish Primer – The Secrets Revealed,” featuring Rabbi Chaim Goldberg, an OU Kosher Rabbinic Coordinator who travels the world certifying fish as kosher. In his engaging manner, Rabbi Goldberg will delight audiences from young elementary school children to adults, as he explores the various issues the kosher consumer must consider when buying fish. Rabbi Goldberg doesn’t perform alone – fish are featured in the DVD as well. The recording is excellent for classroom and synagogue presentations.
Rabbi Goldberg, who received rabbinical ordination at Yeshivas Rabbeinu Chaim Berlin in Brooklyn, NY, has directed the Kosher Fish Desk at the OU for six years. Rabbi Goldberg's "fish-finding missions" for the OU have taken him to Alaska, Chile, British Columbia, Peru, Colombia, Trinidad and Iceland. When he closes his tackle box, Rabbi Goldberg returns to Brooklyn, where he resides with his wife and three children (but as he states, “no fish tank, yet”).
The DVD covers:
· The textbook definition of kosher fish;
· Pre-empting some potential misunderstandings about kosher fish (why one cannot rely on fish lists or other identifications of fish by common name);
· The potential Torah and rabbinic prohibitions relating to fish;
· An explanation of how to identify a kosher fish;
· A hands-on demonstration of how to identify a kosher fish yourself; and
· A quick tutorial on how to buy kosher fish from any fish store – even if it is not kosher certified.
“The presentation is titled ‘The Kosher Fish Primer’ to indicate that we are in no way claiming to have covered every topic worth teaching about kosher fish, but rather as a thorough introduction to more advanced study, depending on the level of the students,” Rabbi Goldberg explained. “We hope that after viewing this DVD, the viewer will be a properly informed fish consumer, who will be able to buy fish wherever in the world one travels.”
The new DVD is the latest in a series of initiatives of OU Kosher’s educational outreach. This outreach includes programs such as “OU Kosher Coming,” which sends OU experts to schools, synagogues and campuses to share their knowledge of Jewish law and food technology; it features as well as the “Kosher Tidbits” web series, consisting of more than 100 short seminars on innumerable aspects of kashrut, and available on www.ouradio.org. The “Kosher Kidz” video has been sent to yeshivot and day schools throughout North America to provide a basic understanding of what makes food kosher, with the production of kosher ice cream as the example.
Now, about that non-kosher fish with scales. Some fish have scales which cannot be removed from the fish without ripping the skin (like some sharks and eels). These fish are not kosher, as Rabbi Goldberg explains.
The video can be obtained from OU Kosher by contacting Rabbi Eliyahu Safran, OU Kosher Senior Rabbinic Coordinator and Vice President of Communications and Marketing, at safrane@ou.org.
OU Kosher, as part of its ever-widening program of kashrut education, announced today the release of a new 30-minute DVD: “The Kosher Fish Primer – The Secrets Revealed,” featuring Rabbi Chaim Goldberg, an OU Kosher Rabbinic Coordinator who travels the world certifying fish as kosher. In his engaging manner, Rabbi Goldberg will delight audiences from young elementary school children to adults, as he explores the various issues the kosher consumer must consider when buying fish. Rabbi Goldberg doesn’t perform alone – fish are featured in the DVD as well. The recording is excellent for classroom and synagogue presentations.
Rabbi Goldberg, who received rabbinical ordination at Yeshivas Rabbeinu Chaim Berlin in Brooklyn, NY, has directed the Kosher Fish Desk at the OU for six years. Rabbi Goldberg's "fish-finding missions" for the OU have taken him to Alaska, Chile, British Columbia, Peru, Colombia, Trinidad and Iceland. When he closes his tackle box, Rabbi Goldberg returns to Brooklyn, where he resides with his wife and three children (but as he states, “no fish tank, yet”).
The DVD covers:
· The textbook definition of kosher fish;
· Pre-empting some potential misunderstandings about kosher fish (why one cannot rely on fish lists or other identifications of fish by common name);
· The potential Torah and rabbinic prohibitions relating to fish;
· An explanation of how to identify a kosher fish;
· A hands-on demonstration of how to identify a kosher fish yourself; and
· A quick tutorial on how to buy kosher fish from any fish store – even if it is not kosher certified.
“The presentation is titled ‘The Kosher Fish Primer’ to indicate that we are in no way claiming to have covered every topic worth teaching about kosher fish, but rather as a thorough introduction to more advanced study, depending on the level of the students,” Rabbi Goldberg explained. “We hope that after viewing this DVD, the viewer will be a properly informed fish consumer, who will be able to buy fish wherever in the world one travels.”
The new DVD is the latest in a series of initiatives of OU Kosher’s educational outreach. This outreach includes programs such as “OU Kosher Coming,” which sends OU experts to schools, synagogues and campuses to share their knowledge of Jewish law and food technology; it features as well as the “Kosher Tidbits” web series, consisting of more than 100 short seminars on innumerable aspects of kashrut, and available on www.ouradio.org. The “Kosher Kidz” video has been sent to yeshivot and day schools throughout North America to provide a basic understanding of what makes food kosher, with the production of kosher ice cream as the example.
Now, about that non-kosher fish with scales. Some fish have scales which cannot be removed from the fish without ripping the skin (like some sharks and eels). These fish are not kosher, as Rabbi Goldberg explains.
The video can be obtained from OU Kosher by contacting Rabbi Eliyahu Safran, OU Kosher Senior Rabbinic Coordinator and Vice President of Communications and Marketing, at safrane@ou.org.
Monday, June 2, 2008
English Grill Premieres New Summer Menu
The Brown Hotel Executive Chef Laurent Géroli has introduced an entirely new menu at The English Grill in the Brown Hotel. This fresh menu is just in time for summer, and one of the most exciting new elements to the menu is the Plat du Jour. A different entrée showcases distinctive flavors each night, ranging from Domestic Lamb (Tuesdays, $36); Dover Sole (Wednesdays, $38); Pork Chop (Thursdays, $28) North Atlantic Bouillabaisse (Fridays, $26); and Canadian Duck (Saturdays, $30).
The appetizer menu features unique choices, as well as some classic favorites with an English Grill twist. Appetizers include Homemade Tagliatelle Pasta with caramelized sweet onion, fresh green peas, yellow tomato broth and mascarpone chive cheese, $11; Kentucky Bourbon Barbecue Shrimp with shaved fennel and corn shoot salad paired with a smoked tomato vinaigrette, $16; and Georges Bank Scallops with carrot shoot salad and a blackberry and raspberry reduction, $15.
The new entrées are as follows:
Curry Marinated Seared Tofu
Steamed Broccoli Rabe, Ginger Infused Shiitake Stew, Carrot Reduction
22
Pan Roasted Veal Chop and Corn Lardon Relish
Red Currant Pinot Noir Sauce, Fossil Potato Garnish
44
Coffee Rubbed Angus Filet Mignon
Tournée Potatoes, Grilled Japanese Eggplant, Shiraz Sauce
38
Sautéed Georges Bank Cod with Mirin Glaze
Haricot Vert, Carrots, Baby Corn and Zucchini Salad
34
Amish Free Range Chicken stuffed with Mushroom Mousse
Pattypan Squash and Pearl Onions, Riesling Glace de Volaille
28
Buffalo Strip Steak
Caramelized White Asparagus, Pommes Frites, Green Peppercorn Sauce
36
Charred Blue Fin Tuna
Sweet Carrots, Coconut Passion Fruit Frappé
32
Sautéed Shrimp and Scallops
Wilted Swiss Chard, Radicchio and Green Asparagus
Lobster Sauce
30
Dessert selections include Rice Paper Ravioli with peach and litchi sake chutney and various sorbets, $9; Pecan Coated Bananas Foster with fried plantain and caramel ice cream and honey bourbon coconut anglaise, $9; Cheese Plate with assorted artisan cheeses, $16; and an updated version of the signature dessert of the English Grill Praline Chocolate Striptease which is served with a plum concassé sauce and tuaca liquor, $10.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. It is home to the four-diamond English Grill and two casual dining venues where guest can try the legendary sandwich called “The Hot Brown.” For more information on this luxury hotel or a recipe of “The Hot Brown,” visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
The appetizer menu features unique choices, as well as some classic favorites with an English Grill twist. Appetizers include Homemade Tagliatelle Pasta with caramelized sweet onion, fresh green peas, yellow tomato broth and mascarpone chive cheese, $11; Kentucky Bourbon Barbecue Shrimp with shaved fennel and corn shoot salad paired with a smoked tomato vinaigrette, $16; and Georges Bank Scallops with carrot shoot salad and a blackberry and raspberry reduction, $15.
The new entrées are as follows:
Curry Marinated Seared Tofu
Steamed Broccoli Rabe, Ginger Infused Shiitake Stew, Carrot Reduction
22
Pan Roasted Veal Chop and Corn Lardon Relish
Red Currant Pinot Noir Sauce, Fossil Potato Garnish
44
Coffee Rubbed Angus Filet Mignon
Tournée Potatoes, Grilled Japanese Eggplant, Shiraz Sauce
38
Sautéed Georges Bank Cod with Mirin Glaze
Haricot Vert, Carrots, Baby Corn and Zucchini Salad
34
Amish Free Range Chicken stuffed with Mushroom Mousse
Pattypan Squash and Pearl Onions, Riesling Glace de Volaille
28
Buffalo Strip Steak
Caramelized White Asparagus, Pommes Frites, Green Peppercorn Sauce
36
Charred Blue Fin Tuna
Sweet Carrots, Coconut Passion Fruit Frappé
32
Sautéed Shrimp and Scallops
Wilted Swiss Chard, Radicchio and Green Asparagus
Lobster Sauce
30
Dessert selections include Rice Paper Ravioli with peach and litchi sake chutney and various sorbets, $9; Pecan Coated Bananas Foster with fried plantain and caramel ice cream and honey bourbon coconut anglaise, $9; Cheese Plate with assorted artisan cheeses, $16; and an updated version of the signature dessert of the English Grill Praline Chocolate Striptease which is served with a plum concassé sauce and tuaca liquor, $10.
The Brown Hotel, located at Fourth and Broadway, has been a Louisville tradition for more than 80 years. It is home to the four-diamond English Grill and two casual dining venues where guest can try the legendary sandwich called “The Hot Brown.” For more information on this luxury hotel or a recipe of “The Hot Brown,” visit The Brown’s website at www.brownhotel.com or call 502-583-1234.
Friday, May 30, 2008
Surprising New Trend in Healthy and Productive College Students
The newest generation of college students will soon be packing their bags and heading off to school. For many of these millions of teenagers it will be the first time in their lives that they will be missing one vital element: mom's healthy home cooking!
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Teens depend so strongly on their families to educate them as to what constitutes a healthy meal that when Mom and Dad are absent, they slip into a fast food, instant gratification lifestyle. College can be a pressure cooker of stress and new students who lack proper nutrition risk having a disadvantage at a time in their life vital to their success. How can we ensure that our future generation will turn down the burritos, pizza and wings in favor of healthy alternatives that they have created by themselves, for themselves?
Neal Bertrand, author of the cookbook “Rice Cooker Meals: Fast Home Cooking For Busy People” reveals that a surprising new trend in food preparation is the use of the common rice cooker, a device that many have overlooked in these "fast food times". Rice cookers can easily produce home-style meals that lock in all of the healthy elements that a busy student requires to make the Dean's List. More and more students are turning on to the fact that they can become a "Top Chef" without challenging their short attention spans.
Here Neal shares the top 5 reasons why rice cookers produce quick, affordable meals and also support healthy, nourished minds:
1) A Home-Cooked Meal Combats the Chance a College Freshman Will Put On Weight. When teenagers leave the nest for the first time, nutrition is the last thing on their mind. In the mad dash to find their feet at school, they throw caution to the wind and pack on the pounds consuming greasy and chemical enriched fast food. A rice cooker fights the fat by locking in all of the nutrients and vitamins that a student needs to fuel them through that Geology all-nighter. Got leftovers? Trade in your cold greasy pizza with extra cheese for a well balanced hot lunch cooked in minutes!
2) The Dining Hall, Unlike Mom's Kitchen, Isn’t Always Open. Depending on their schedule, college students always seem to be pressed for time…especially when it comes to eating. If the dining hall is closed, the bevy of fast food chains beckon with flashing neon lights. A rice cooker in their dorm room makes them in charge of when and what they eat. Even after a hell-week, students can whip up a meal in less than 30 minutes with preparation taking less than 5 minutes. Toss it in and turn it on!
3) Fast Food is Expensive. If you are not interested in taking out a second mortgage to cover all of the extra expenses that your freshman will beg you to cover, a rice cooker is an affordable solution. For example, one microwave meal or super value meal at a fast food chain can cost over $5. For that same amount of cash your ace student can pick up all the ingredients for Chicken and Pasta (page 31 in Bertrand’s cook book) and have enough food for two dinners, a couple of lunches and maybe even a late-night snack.
4) I Need a Stove! The tiny average dorm room (only 12’ x 9’) rarely has enough room for a roommate, let alone a kitchen! While a refrigerator and computer are vital elements of the perfect dorm room, it is important to also have a space saving appliance to cook with. Smaller than a microwave, the rice cooker will nestle comfortably within any cluttered dorm room. And you’ll be the envy of the entire dorm wing when students smell the mouth-watering aroma of that Taco Soup (page 63 in Bertrand’s cook book) drifting down the hall.
5) Care Packages Are Made With Love, Not Trans Fat. New freshmen revel in their freedom to enjoy all of the foods that you didn't keep in your well-stocked cupboards. So instead of sending them the chips, cookies and snacks that they are most likely already stocking under their beds, send them healthy alternatives that they can pop into their rice cooker and instantly turn into a healthy and tasty treat. Send care packages that help your child stay healthy rather than shipping them food that breaks concentration and turns your potential "Straight-A Student" into an unproductive slug.
College is the beginning of a new and exciting adventure for your teenager. Ensure that they make this transition a success by continuing to instill in them the importance of healthy eating. The growing popularity of rice cookers amongst college students is a positive trend that could help our next generation of leaders stay on a path that will keep them healthy, wealthy and, hopefully, wise.
###
About Neal Bertrand
Neal Bertrand was born and reared in Opelousas, Louisiana, in the heart of Cajun Country. He has more than a decade of experience in the publishing business. His two previous publications are Down-Home Cajun Cooking Favorites and the bi-lingual (English & French) Cajun Country Fun Coloring and Activity Book. Bertrand readily admits he’s not a chef and has no culinary training, but has been cooking rice in a rice cooker since the 1970’s. All of his books, art prints, rice cookers and other products can be seen and ordered from his website, www.RiceCookerMeals.com
Recipe contest for Steak-umm's Victory Circle BBQ
In honor of their new NASCAR sponsored car, Steak-umm Sliced Steaks and Burgers is hosting a BBQ recipe contest. Fans can submit their most creative BBQ dishes using either Steak-umm Sliced Steaks or Steak-umm Burgers (Original, Sweet Onion and Real Cheese). Each recipe will be judged on originality, taste, visual appeal, creative use of the product, and – what else? – mastery of the art of barbecuing.
The grand prize is a Weber Q 100 Liquid Propane Gas Grill. The grand prize winner as well as two runners-up will also receive a 10” limited-edition Steak-umm frying pan. The contest runs from May 20 through August 14. Winners will be selected by August 18. Entries may be emailed to: steakummcontest@sspr.com.
The grand prize is a Weber Q 100 Liquid Propane Gas Grill. The grand prize winner as well as two runners-up will also receive a 10” limited-edition Steak-umm frying pan. The contest runs from May 20 through August 14. Winners will be selected by August 18. Entries may be emailed to: steakummcontest@sspr.com.
One-of-a-Kind Farm in Colorado has Chefs Raving
This Colorado-based company – www.grow-anywhere.com - is the first commercial aeroponic farm in the nation. Yes, we grow our microgreens in thin air, literally.
Optometrist Larry Forrest was an early investor with a pioneering aeroponic researcher named Rick Stoner and his company Agrihouse – www.agrihouse.com. Seeing plants grow in thin air on a very small scale led Dr. Forrest to want to see if he could grow plants via the aeroponic method on a large, commercial scale. (The best information on growing plants via aeroponics is available at http://en.wikipedia.org/wiki/Aeroponics. Most of this site was populated by Mr. Stoner mentioned above.)
This desire, coupled with the knowledge that microgreens were a sought after item for chefs, made garnishment plants the perfect candidate for an entrepreneurial venture. (See attached pictures and picture description below of the aeroponic growing method.)
With that as his goal, he started Grow Anywhere in mid-2005. The first year was filled with “growing pains” – literally. “We killed a lot of plants in that first year,” recalls Dr. Forrest. Without soil, plants need moisture about every 20 minutes or they die. So, the eye doctor had to become a hydro engineer to make sure the irrigation system would not only work but work consistently. Another of the unforeseen tribulations was the negatives of a water intensive business in a warehouse. “A couple of times we had floods that crept under our party walls and into the neighbors units. Needless to say, they were not happy,” recounts Forrest. The high humidity produced by the requisite misting also displeased fellow tenants as their windows quickly fogged in the winter months. Refining the system of providing correctly balanced water PH also required a lot of persistence and ingenuity.
The rewards of all this innovative struggle became apparent when Grow Anywhere began dropping off microgreen samples to local chefs. (a list of chefs for you to contact is below) “Often chefs would become customers with their first sample,” says Forrest. The key with microgreens is taste, and the aeroponic growing method produces superior tasting greens. “Chefs also tell us our greens stand up to heat better than any microgreens they’ve seen before. They don’t wilt on a hot dish or entrée,” Forrest comments. The shelf life tends to exceed that of soil grown garnishments. Another important quality of microgreens for chefs is the look and texture of the plant. “Our plants get high marks in the physical characteristic category,” said Forrest. “It makes sense because our greens are simply cut and placed in the plastic container for distribution. If we were growing these in soil, we’d have to handle and clean the greens, which just ups the chances we’d damage the plants.”
Grow Anywhere has received a full food safety audit. Next up is to get organic certification. Having already met all the criteria to become organically certified, Forrest said it was just a matter of filling out the paperwork and paying the fee.
For Dr. Forrest, the first goal was growing a great product aeroponically on a commercial scale. With that objective met, the focus now turns to marketing and distribution. Grow Anywhere is already an approved vendor for produce distributors Shamrock Foods and Fresh Point (a division of Sysco) so any chef in the nation can request product via one of these companies. Next up will be specialty gourmet retailers and stores like Whole Foods.
Surprisingly, Dr. Forrest is more than willing to help other chefs or entrepreneurs set up their own “farms” in major cities around the US or internationally. This might bode very well for chefs as a real trend in restaurants is to control supply by growing and raising the ingredients that go into their menu items.
Optometrist Larry Forrest was an early investor with a pioneering aeroponic researcher named Rick Stoner and his company Agrihouse – www.agrihouse.com. Seeing plants grow in thin air on a very small scale led Dr. Forrest to want to see if he could grow plants via the aeroponic method on a large, commercial scale. (The best information on growing plants via aeroponics is available at http://en.wikipedia.org/wiki/Aeroponics. Most of this site was populated by Mr. Stoner mentioned above.)
This desire, coupled with the knowledge that microgreens were a sought after item for chefs, made garnishment plants the perfect candidate for an entrepreneurial venture. (See attached pictures and picture description below of the aeroponic growing method.)
With that as his goal, he started Grow Anywhere in mid-2005. The first year was filled with “growing pains” – literally. “We killed a lot of plants in that first year,” recalls Dr. Forrest. Without soil, plants need moisture about every 20 minutes or they die. So, the eye doctor had to become a hydro engineer to make sure the irrigation system would not only work but work consistently. Another of the unforeseen tribulations was the negatives of a water intensive business in a warehouse. “A couple of times we had floods that crept under our party walls and into the neighbors units. Needless to say, they were not happy,” recounts Forrest. The high humidity produced by the requisite misting also displeased fellow tenants as their windows quickly fogged in the winter months. Refining the system of providing correctly balanced water PH also required a lot of persistence and ingenuity.
The rewards of all this innovative struggle became apparent when Grow Anywhere began dropping off microgreen samples to local chefs. (a list of chefs for you to contact is below) “Often chefs would become customers with their first sample,” says Forrest. The key with microgreens is taste, and the aeroponic growing method produces superior tasting greens. “Chefs also tell us our greens stand up to heat better than any microgreens they’ve seen before. They don’t wilt on a hot dish or entrée,” Forrest comments. The shelf life tends to exceed that of soil grown garnishments. Another important quality of microgreens for chefs is the look and texture of the plant. “Our plants get high marks in the physical characteristic category,” said Forrest. “It makes sense because our greens are simply cut and placed in the plastic container for distribution. If we were growing these in soil, we’d have to handle and clean the greens, which just ups the chances we’d damage the plants.”
Grow Anywhere has received a full food safety audit. Next up is to get organic certification. Having already met all the criteria to become organically certified, Forrest said it was just a matter of filling out the paperwork and paying the fee.
For Dr. Forrest, the first goal was growing a great product aeroponically on a commercial scale. With that objective met, the focus now turns to marketing and distribution. Grow Anywhere is already an approved vendor for produce distributors Shamrock Foods and Fresh Point (a division of Sysco) so any chef in the nation can request product via one of these companies. Next up will be specialty gourmet retailers and stores like Whole Foods.
Surprisingly, Dr. Forrest is more than willing to help other chefs or entrepreneurs set up their own “farms” in major cities around the US or internationally. This might bode very well for chefs as a real trend in restaurants is to control supply by growing and raising the ingredients that go into their menu items.
Thursday, May 29, 2008
"Playful Life" Teaches Kids More Than Just Cooking
When it comes to kids cooking
kits, there is certainly no shortage of products on the market.
But until now none of them have been designed to help parents
incorporate important social skills and practices in the mix.
Playful Life Inc. has now launched a unique line of products and
tools that help provide kids & parents with fun, educational
opportunities in the kitchen
PLAYFUL CHEF COOKING KITS - These kits prove that encouraging
kids to eat healthy food can be fun and easy. Playful Chef
cooking kits help teach children all of the amazing lessons
that cooking has to offer: nutrition, hygiene, science, math,
teamwork, and motor skills. The Playful "Parent Instruction"
recipe cards provide just the right words and steps to walk a
child through a culinary education while creating memorable
quality time together. Playful Chef Kits are available for kids
ages 3 to 5 and 6 and older. The kits includes six educational
and entertaining recipes cards, an apron & backpack, mixing
bowl, baking pan and up to ten kid-sized kitchen tools. All of
these tools make a much more complete system than any other
cooking kit out on the market. All Playful products have been
FDA & toy tested for safety. Recipes range from Chicken Nuggets
to Pita Pizza to Chocolate Lava Cake and more. $39! .99
PLAYFUL CHEF COOKBOOK - The Playful Chef Cookbook is a great
stand-alone product for families or a perfect addition to the
Playful Chef Cooking Kit. All of the 33 recipes are written in
the same format as those included in the Playful Chef Cooking
kit. Color-coding to cups and spoons, shopping list, prepping,
ten illustrated steps - all there. The spiral bound, laminated
covered cookbook includes recipes ranging from appetizers,
salads, entrees and even pet treats - all geared towards healthy
eating. Every chapter also includes an important life skill
needed in the kitchen such as "How to Crack an Egg" and
"Shopping for Fresh Fruits and Vegetables". $18.95
PLAYFUL PLAY DATE - Playful Play Date outlines what children can
learn at each age and outfits parents with easy interactive
activities that create meaningful memories while building social
skills and self-confidence. Playful Play Date is an easy to use
planner for parents and children to work on together to learn
how to execute a successful play date for both the host and the
guest. Featuring eleven parent instructional pages: What to
Expect & What to Say, and 33 ready-to-go kid activities: games,
art projects, discussion lists and two tear-out play-sheets for
each activity. A CD of kid activities is also included. $18.95
PLAYFUL PARTY PLANNER - Let kids be involved in the planning
and hosting of their party. A successful party host needs
imaginative ideas, a talent for talking to people, and
outstanding organizational skills. The Playful Party Planner
will help children channel their creative genius, inner
socialite, and list lover. They will be able to design,
coordinate, and execute the perfect celebration in no time. The
Playful Party Planner includes five tear-out lists for every
party-planning step, easy to follow 10-step process, and a CD
Rom of party lists. Some chapters include: How to be creative:
party themes and decorations and music, How to be socially
skilled: being a good host and guest, guest list and
invitations, activities, thank you notes, etc. $18.95
The entire Playful Life product line is in stores nationally and
on the website. For a listing of retail venues go to:
www.playfulinc.com
kits, there is certainly no shortage of products on the market.
But until now none of them have been designed to help parents
incorporate important social skills and practices in the mix.
Playful Life Inc. has now launched a unique line of products and
tools that help provide kids & parents with fun, educational
opportunities in the kitchen
PLAYFUL CHEF COOKING KITS - These kits prove that encouraging
kids to eat healthy food can be fun and easy. Playful Chef
cooking kits help teach children all of the amazing lessons
that cooking has to offer: nutrition, hygiene, science, math,
teamwork, and motor skills. The Playful "Parent Instruction"
recipe cards provide just the right words and steps to walk a
child through a culinary education while creating memorable
quality time together. Playful Chef Kits are available for kids
ages 3 to 5 and 6 and older. The kits includes six educational
and entertaining recipes cards, an apron & backpack, mixing
bowl, baking pan and up to ten kid-sized kitchen tools. All of
these tools make a much more complete system than any other
cooking kit out on the market. All Playful products have been
FDA & toy tested for safety. Recipes range from Chicken Nuggets
to Pita Pizza to Chocolate Lava Cake and more. $39! .99
PLAYFUL CHEF COOKBOOK - The Playful Chef Cookbook is a great
stand-alone product for families or a perfect addition to the
Playful Chef Cooking Kit. All of the 33 recipes are written in
the same format as those included in the Playful Chef Cooking
kit. Color-coding to cups and spoons, shopping list, prepping,
ten illustrated steps - all there. The spiral bound, laminated
covered cookbook includes recipes ranging from appetizers,
salads, entrees and even pet treats - all geared towards healthy
eating. Every chapter also includes an important life skill
needed in the kitchen such as "How to Crack an Egg" and
"Shopping for Fresh Fruits and Vegetables". $18.95
PLAYFUL PLAY DATE - Playful Play Date outlines what children can
learn at each age and outfits parents with easy interactive
activities that create meaningful memories while building social
skills and self-confidence. Playful Play Date is an easy to use
planner for parents and children to work on together to learn
how to execute a successful play date for both the host and the
guest. Featuring eleven parent instructional pages: What to
Expect & What to Say, and 33 ready-to-go kid activities: games,
art projects, discussion lists and two tear-out play-sheets for
each activity. A CD of kid activities is also included. $18.95
PLAYFUL PARTY PLANNER - Let kids be involved in the planning
and hosting of their party. A successful party host needs
imaginative ideas, a talent for talking to people, and
outstanding organizational skills. The Playful Party Planner
will help children channel their creative genius, inner
socialite, and list lover. They will be able to design,
coordinate, and execute the perfect celebration in no time. The
Playful Party Planner includes five tear-out lists for every
party-planning step, easy to follow 10-step process, and a CD
Rom of party lists. Some chapters include: How to be creative:
party themes and decorations and music, How to be socially
skilled: being a good host and guest, guest list and
invitations, activities, thank you notes, etc. $18.95
The entire Playful Life product line is in stores nationally and
on the website. For a listing of retail venues go to:
www.playfulinc.com
XXMountainberry Double Wheat Ale
Grand Teton Brewing Company, known throughout the West for
their exceptional microbrews, has introduced their XX Mountainberry Double
Wheat Ale, the latest in their ³Cellar Reserve² series of specialty beers XX
Mountainberry Double Wheat Ale will be available in kegs and 1 liter,
flip-top bottles.
Grand Teton¹s original fruit beer, Huckleberry Wheat, was brewed for about
five years beginning more than a decade ago. It was light and sparkly, with
just a hint of sweet-tart mountain huckleberry.
This year¹s celebratory version is bigger in every way‹more than double the
original¹s malt, fermented to 7.6% alcohol by volume, then flavored with
more than a pound per gallon of fresh Pacific Northwest huckleberries,
blueberries and marionberries.
Bold and flavorful, XX Mountainberry Double Wheat makes a wonderful
aperitif, or try it with a balsamic vinaigrette salad, glazed ham, duck a
l¹orange or fruity dessert.
The Cellar Reserve series of beers are unique from average beers and even
from other micro beers. Grand Teton¹s Cellar Reserves are brewed with
specialty grains and more unusual ingredients than most micro brewed beers.
Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are
spent on each of the Cellar Reserve specialty brews. They are also bottle
and cask conditioned, which produces natural carbonation and will blend and
smooth the flavors with age. These beers have a long shelf life and don¹t
have to be rapidly consumed. Proper aging of these bottles creates beers to
be cherished.
Grand Teton Brewing releases four or five different beers a year in the
Cellar Reserve line. The production quantity is very limited. The
Mountainberry Double Wheat Ale is available in kegs and unique brown
one-liter bottles, with captivating silver and gold labels. Each bottle has
a flip-top and wire bale lid that has been sealed in colored wax.
The XX Mountainberry Double Wheat Ale will be available this month at select
locations in Idaho, Wyoming, Colorado, California, Oregon, Montana,
Washington and now New York! Call the brewery at 1-888-899-1656 for
information and availability on this exciting new product. Watch for our
next Cellar Reserve beer, 20th Anniversary edition XX Au Naturale Double Red
Ale early this autumn.
Grand Teton Brewing Company was founded in 1988 as the first modern ³micro²
brewery in the state of Wyoming. Today, founder Charlie Otto and his company
are in the top 100 craft breweries in North America. Premium microbrews
include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse
Wheat and the favorites of the Yellowstone and Grand Teton National Parks,
Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton
Ale (amber). From their production facility in Victor, Idaho, Grand Teton
Brewing Company beers are hand-crafted from only the finest ingredients,
including locally-grown grains and pure Teton mountain spring water. GTBC
is a green company utilizing bio-diesel and feeding local farmer¹s cattle
with spent grain from the brew kettle. Discriminating beer drinkers can find
their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming,
Montana, Utah, California, Colorado, Oregon and now Washington.
their exceptional microbrews, has introduced their XX Mountainberry Double
Wheat Ale, the latest in their ³Cellar Reserve² series of specialty beers XX
Mountainberry Double Wheat Ale will be available in kegs and 1 liter,
flip-top bottles.
Grand Teton¹s original fruit beer, Huckleberry Wheat, was brewed for about
five years beginning more than a decade ago. It was light and sparkly, with
just a hint of sweet-tart mountain huckleberry.
This year¹s celebratory version is bigger in every way‹more than double the
original¹s malt, fermented to 7.6% alcohol by volume, then flavored with
more than a pound per gallon of fresh Pacific Northwest huckleberries,
blueberries and marionberries.
Bold and flavorful, XX Mountainberry Double Wheat makes a wonderful
aperitif, or try it with a balsamic vinaigrette salad, glazed ham, duck a
l¹orange or fruity dessert.
The Cellar Reserve series of beers are unique from average beers and even
from other micro beers. Grand Teton¹s Cellar Reserves are brewed with
specialty grains and more unusual ingredients than most micro brewed beers.
Most ales and lagers are produced in 2-4 weeks. However, 3 to 8 months are
spent on each of the Cellar Reserve specialty brews. They are also bottle
and cask conditioned, which produces natural carbonation and will blend and
smooth the flavors with age. These beers have a long shelf life and don¹t
have to be rapidly consumed. Proper aging of these bottles creates beers to
be cherished.
Grand Teton Brewing releases four or five different beers a year in the
Cellar Reserve line. The production quantity is very limited. The
Mountainberry Double Wheat Ale is available in kegs and unique brown
one-liter bottles, with captivating silver and gold labels. Each bottle has
a flip-top and wire bale lid that has been sealed in colored wax.
The XX Mountainberry Double Wheat Ale will be available this month at select
locations in Idaho, Wyoming, Colorado, California, Oregon, Montana,
Washington and now New York! Call the brewery at 1-888-899-1656 for
information and availability on this exciting new product. Watch for our
next Cellar Reserve beer, 20th Anniversary edition XX Au Naturale Double Red
Ale early this autumn.
Grand Teton Brewing Company was founded in 1988 as the first modern ³micro²
brewery in the state of Wyoming. Today, founder Charlie Otto and his company
are in the top 100 craft breweries in North America. Premium microbrews
include the 2X gold-medal-winning Bitch Creek ESB, Sweetgrass IPA, Workhorse
Wheat and the favorites of the Yellowstone and Grand Teton National Parks,
Old Faithful Ale (pale golden), Au Naturale (organic blonde ale) and Teton
Ale (amber). From their production facility in Victor, Idaho, Grand Teton
Brewing Company beers are hand-crafted from only the finest ingredients,
including locally-grown grains and pure Teton mountain spring water. GTBC
is a green company utilizing bio-diesel and feeding local farmer¹s cattle
with spent grain from the brew kettle. Discriminating beer drinkers can find
their favorite GTBC brews on tap and in bottles throughout Idaho, Wyoming,
Montana, Utah, California, Colorado, Oregon and now Washington.
Wednesday, May 28, 2008
One Of Mesh’s Own Gets Lucky On "The Price Is Right"
Emily Hornbacker of Mason Ohio, and an employee of Mesh Restaurant in West Chester, got much more than she bargained for [and ever dreamed of] when she ended up on Contestant’s Row of the Emmy-winning show, The Price is Right, while vacationing with her family in Los Angeles, CA. in mid May. “We were all very excited when Emily sent us a text during the taping to tell us about her new found ‘fame’”, says Chef Paul Sturkey of mesh Restaurant; “the entire staff was rooting for her to go all the way.”
The excitement started when Emily heard her name called to “come on down” to Contestant’s Row. She then secured a spot on stage next to host Drew Carey after placing the winning bid on a Kawasaki ATV off-road vehicle. In the next round, she won a ‘Smart’ Car when she was successful at the “Squeeze It” Game. Emily made it all the way to the ‘Showcase Showdown’ where another contestant snatched the big win.
Says Emily, “I was so excited when my Dad surprised my mom, sister and I with the tickets but I had no idea my name would be called ... it was such a fun and exciting experience and Drew Carey was hilarious!”
Emily’s TV debut can be viewed on the June 3, 2008 episode of The Price is Right, 11 AM on WKRC/Local 12; we will be watching at mesh so join us for lunch, enjoy the show and meet our new game show star, Emily.
Please visit us at www.meshrestaurant.com for current menus and promotions, entertainment schedule and other restaurant information
The excitement started when Emily heard her name called to “come on down” to Contestant’s Row. She then secured a spot on stage next to host Drew Carey after placing the winning bid on a Kawasaki ATV off-road vehicle. In the next round, she won a ‘Smart’ Car when she was successful at the “Squeeze It” Game. Emily made it all the way to the ‘Showcase Showdown’ where another contestant snatched the big win.
Says Emily, “I was so excited when my Dad surprised my mom, sister and I with the tickets but I had no idea my name would be called ... it was such a fun and exciting experience and Drew Carey was hilarious!”
Emily’s TV debut can be viewed on the June 3, 2008 episode of The Price is Right, 11 AM on WKRC/Local 12; we will be watching at mesh so join us for lunch, enjoy the show and meet our new game show star, Emily.
Please visit us at www.meshrestaurant.com for current menus and promotions, entertainment schedule and other restaurant information
'Pure Heart' Organic Yerba Mate Drink
Guayaki has raised the bar in the beverage industry by offering functional organic drinks that are stimulating, refreshing, nourishing, and made with only pure natural ingredients. Pure Heart, a “Raspberry Revolution” blend, is Guayaki’s lastest addition to their award-winning line of Organic Yerba Mate Drinks. Pure Heart features invigorating organic yerba mate (mah-tay) combined with hawthorn and yarrow – all of which are herbs known to promote improved cardiac performance. This heart-healthy blend is combined with organic rose hips, hibiscus, organic raspberry juice and cranberry juice to create a delicious and refreshing grab-and-go drink.
Yerba Mate - A Healthier Buzz from ‘Nature’s Perfect Stimulant’
The unique combination of robust nutrition and balanced stimulation from the brewed leaves of the rainforest yerba mate tree make Guayakí Yerba Mate the healthiest source of energy on the planet. Guayaki Pure Heart contains caffeine comparable to coffee and energy drinks; however, the caffeine is balanced by mate’s content of theobromine (the euphoriant in chocolate), and another mild stimulant named theophylline. Yerba mate is also a good source of B vitamins including pantothenic acid - the "anti-stress'' vitamin which promotes proper function of the adrenal gland. Yerba mate is also a rich source of magnesium, which has been proven to ease anxiety. Many caffeine-sensitive people that drink yerba mate gain vitality and clarity of mind, but don’t experience the jitters, stomach discomfort, energy crash and headaches that are common complaints expressed by people that drink coffee and energy drinks.
A nourishing ‘whole herb’ that offers adaptogenic properties, yerba mate contains 24 vitamins and minerals, 15 amino acids, 11 polyphenols and saponins (phytochemicals that bolster the immune system). Unlike other functional and energy drink concoctions on the market today that feature synthetic and isolate ingredients, Guayaki follows a “whole plant - whole health” herbal tradition that unleashes the natural form of these nutrients in a way that the body can easily absorb and process them. Guayaki Pure Heart is mildly sweetened with organic cane juice, and has far less calories (50) per serving than most other drinks in the marketplace. Offered in a 16-ounce premium bottles for a SRP of $2.19, Guayakí Pure Heart can be purchased at thousands of natural foods stores, supermarkets, cafes and gyms throughout North America and at www.guayaki.com.
New Research Highlights How Rainforest Yerba Mate is of Benefit to the Cardiovascular System
For many centuries, the traditional yuyeras (indigenous herbalists) of South America have used yerba mate as the base for their daily herbal medicine. They believe that yerba mate acts as a catalyst to enhance the healing powers of the other herbs in their remedies and helps assimilate the herbs into the body. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published in the November 2007 issue of the Journal of Food Science* details mate’s many attributes. In particular, the report highlights how modern science has found yerba mate to be of benefit to the cardiovascular system. The supporting research includes the following findings:
· Administering Mate extract decreased the lipid oxidation in the heart by protecting myocardial tissue. (Schinella and others, 2005).
· Mate was also tested against peroxynitrite-induced cytotoxicity, associated with stroke and myocardial ischemia, restriction in blood supply, and Mate tea showed the highest inhibition against cyctotoxicity, compared with green tea and red wine. (Bixby and others, 2005).
· Mate has also been able to reduce ATP, ADP, and AMP (nucleotide) hydrolysis, which can help balance the circulatory system. (Gorgen and others, 2005).
· Mate has shown to be a very potent inhibitor of oxidative stress caused by reactive oxygen species (ROS), considerably so for the liver and heart. (Schinella and others, 2005)
In addition to highlighting mate’s pro-cardiovascular properties, the authors from the Department of Food Science and Human Nutrition at the University of Illinois, also noted the following:
· Yerba mate possesses a much higher antioxidant capacity than green tea.
· Experiments have shown a protective effect of mate against cancer.
· Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
· [Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
· Consumption of Mate tea significantly contributes to the overall antioxidant intake and provides high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health.
· Mate Tea has been shown to have possible effects in the area of weight loss and management and current research has provided some supportive evidence.
· Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
A Heart-Warming Mission: Market-Driven Restoration Supports the Rainforest & Native People
While Pure Heart is worth celebrating for its delicious raspberry and mate taste and its boost of clean energy, the mission behind the beverage is equally heart-warming. Alex Pryor and David Karr started a green beverage revolution a decade ago by bringing a rainforest drink that is a cultural icon in South American to the U.S. and creating innovative styles that suit the tastes preferred by people in North America. Guayaki’s goal is to create consumer demand for healthy rainforest products that can be grown sustainably and profitably in the natural rainforest, thereby providing native people with healthy economic alternatives to destructive land use such as cattle grazing, huge soy plantations and timber harvesting that has wiped out vast swaths of rainforest over the past century.
Guayaki’s success building demand for yerba mate in North America has created vibrant fair trade economic opportunities that empower indigenous communities to protect the rainforest and their way of life. The Guayaki co-founders call this award-winning method of resource protection supported by consumers of sustainable products: Market-Driven Restoration™. Not only does Guayaki create an incentive for people to leave the forest standing, the company also has projects underway to replant native tree species in deforested areas. Guayaki estimates that each person that drinks two servings per day of Guayakí Yerba Mate helps protect approximately one acre of rainforest every year.
Founded in 1996, Guayakí is the leading provider of organic, fairly-traded, rainforest-grown yerba mate in North America. In addition to Pure Heart, Guayaki offers six other bottled Organic Yerba Mate Drinks, the new San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, Gaucho’s Fuerte Espresso Mate, two varieties of Mate Latté Concentrates and traditional yerba accessories. www.guayaki.com.
Yerba Mate - A Healthier Buzz from ‘Nature’s Perfect Stimulant’
The unique combination of robust nutrition and balanced stimulation from the brewed leaves of the rainforest yerba mate tree make Guayakí Yerba Mate the healthiest source of energy on the planet. Guayaki Pure Heart contains caffeine comparable to coffee and energy drinks; however, the caffeine is balanced by mate’s content of theobromine (the euphoriant in chocolate), and another mild stimulant named theophylline. Yerba mate is also a good source of B vitamins including pantothenic acid - the "anti-stress'' vitamin which promotes proper function of the adrenal gland. Yerba mate is also a rich source of magnesium, which has been proven to ease anxiety. Many caffeine-sensitive people that drink yerba mate gain vitality and clarity of mind, but don’t experience the jitters, stomach discomfort, energy crash and headaches that are common complaints expressed by people that drink coffee and energy drinks.
A nourishing ‘whole herb’ that offers adaptogenic properties, yerba mate contains 24 vitamins and minerals, 15 amino acids, 11 polyphenols and saponins (phytochemicals that bolster the immune system). Unlike other functional and energy drink concoctions on the market today that feature synthetic and isolate ingredients, Guayaki follows a “whole plant - whole health” herbal tradition that unleashes the natural form of these nutrients in a way that the body can easily absorb and process them. Guayaki Pure Heart is mildly sweetened with organic cane juice, and has far less calories (50) per serving than most other drinks in the marketplace. Offered in a 16-ounce premium bottles for a SRP of $2.19, Guayakí Pure Heart can be purchased at thousands of natural foods stores, supermarkets, cafes and gyms throughout North America and at www.guayaki.com.
New Research Highlights How Rainforest Yerba Mate is of Benefit to the Cardiovascular System
For many centuries, the traditional yuyeras (indigenous herbalists) of South America have used yerba mate as the base for their daily herbal medicine. They believe that yerba mate acts as a catalyst to enhance the healing powers of the other herbs in their remedies and helps assimilate the herbs into the body. Now, modern science is backing up many aspects of their cultural beliefs. A compilation of research published in the November 2007 issue of the Journal of Food Science* details mate’s many attributes. In particular, the report highlights how modern science has found yerba mate to be of benefit to the cardiovascular system. The supporting research includes the following findings:
· Administering Mate extract decreased the lipid oxidation in the heart by protecting myocardial tissue. (Schinella and others, 2005).
· Mate was also tested against peroxynitrite-induced cytotoxicity, associated with stroke and myocardial ischemia, restriction in blood supply, and Mate tea showed the highest inhibition against cyctotoxicity, compared with green tea and red wine. (Bixby and others, 2005).
· Mate has also been able to reduce ATP, ADP, and AMP (nucleotide) hydrolysis, which can help balance the circulatory system. (Gorgen and others, 2005).
· Mate has shown to be a very potent inhibitor of oxidative stress caused by reactive oxygen species (ROS), considerably so for the liver and heart. (Schinella and others, 2005)
In addition to highlighting mate’s pro-cardiovascular properties, the authors from the Department of Food Science and Human Nutrition at the University of Illinois, also noted the following:
· Yerba mate possesses a much higher antioxidant capacity than green tea.
· Experiments have shown a protective effect of mate against cancer.
· Yerba mate has been found to be hypocholesterolemic and hepatoprotective.
· [Mate] is a protector of DNA oxidation and in vitro low-density lipoperoxidation.
· Consumption of Mate tea significantly contributes to the overall antioxidant intake and provides high amounts of caffeoylquinic acid derivatives, with biological effects potentially beneficial for human health.
· Mate Tea has been shown to have possible effects in the area of weight loss and management and current research has provided some supportive evidence.
· Mate has also shown to have potential as a digestive aid due to a choleretic effect, increasing the rate of bile flow.
A Heart-Warming Mission: Market-Driven Restoration Supports the Rainforest & Native People
While Pure Heart is worth celebrating for its delicious raspberry and mate taste and its boost of clean energy, the mission behind the beverage is equally heart-warming. Alex Pryor and David Karr started a green beverage revolution a decade ago by bringing a rainforest drink that is a cultural icon in South American to the U.S. and creating innovative styles that suit the tastes preferred by people in North America. Guayaki’s goal is to create consumer demand for healthy rainforest products that can be grown sustainably and profitably in the natural rainforest, thereby providing native people with healthy economic alternatives to destructive land use such as cattle grazing, huge soy plantations and timber harvesting that has wiped out vast swaths of rainforest over the past century.
Guayaki’s success building demand for yerba mate in North America has created vibrant fair trade economic opportunities that empower indigenous communities to protect the rainforest and their way of life. The Guayaki co-founders call this award-winning method of resource protection supported by consumers of sustainable products: Market-Driven Restoration™. Not only does Guayaki create an incentive for people to leave the forest standing, the company also has projects underway to replant native tree species in deforested areas. Guayaki estimates that each person that drinks two servings per day of Guayakí Yerba Mate helps protect approximately one acre of rainforest every year.
Founded in 1996, Guayakí is the leading provider of organic, fairly-traded, rainforest-grown yerba mate in North America. In addition to Pure Heart, Guayaki offers six other bottled Organic Yerba Mate Drinks, the new San Mateo Loose Yerba Mate and Traditional Loose Yerba Mate, six Yerba Mate Tea Bag Blends, Traditional Yerba Mate Tea Bags, Gaucho’s Fuerte Espresso Mate, two varieties of Mate Latté Concentrates and traditional yerba accessories. www.guayaki.com.
Tollhouse Becomes Cafe
A cafe has opened at the Maker's Mark Distillery in Loretto on the site of a former tollhouse.
Called "Toll Gate Cafe", the restaurant will seat about 15 people with an additional 25 people on the adjacent outdoor patio.
Featuring bourbon-inspired foods with seasonal sandwiches, salads, desserts and beverages and using mostly Kentucky products, the restaurant is catered by Kasey Dendinger of Catering Creations.
"Our visitors have requested an eating establishment on our grounds as many like to spend the day here, enjoying the native plants and our arboretum", said Bill Samuels Jr., president of Maker's Mark.
Overseeing the project was director of visitors relations, Sydina Bradshaw. "We wanted to keep the look and feel of the surrounding buildings as well as the former tollhouse, while making the entire area enjoyable for families and friends."
The first tollhouse was built around 1885, going through the Burks Springs Farm, as most Kentucky roads did. While the "Toll Gate Cafe" has been rebuilt using the original specs, and now with modern conveniences, the place is decorated with old photos of the area and replicas of the old signs at the tollhouse.
The cafe will be open seven (7) days a week from 11:30 AM to 5 PM, Monday thru Saturday and from 12 Noon to 5 PM on Sunday. Group reservations are accepted by calling the Cafe at 270.865.4982.
Currently the Cafe is offering 25 items with prices ranging from under a dollar to $5.99, and includes eight (8) sandwiches and six (6) side items along with various desserts and beverages. A kid’s meal is available for $2.99.
For further information and directions, the public (over 21 years of age) also can visit the Maker's Mark website, www.makersmark.com.
A sample of the 25 menu items:
SANDWICHES:
BOURBON BBQ PULLED PORK on a KAISER BUN 5.99
TOP ROUND ROAST BEEF with CHEDDAR ON WHITE OR WHEAT BREAD 5.99
GOURMET CHICKEN SALAD on WHEATBERRY BREAD 5.99
COUNTRY BOLOGNA on WHITE 3.99
HOMESTYLE PIMENTO CHEESE on WHITE OR WHEAT 1.99
SALADS:
CHEF SALAD 4.99
DESSERTS:
BOURBON COOKIE 1.99
MOON PIE .99
KIDS MEALS 2.99
SANDWICH, APPLESAUCE OR CHIPS, COOKIE, DRINK
Called "Toll Gate Cafe", the restaurant will seat about 15 people with an additional 25 people on the adjacent outdoor patio.
Featuring bourbon-inspired foods with seasonal sandwiches, salads, desserts and beverages and using mostly Kentucky products, the restaurant is catered by Kasey Dendinger of Catering Creations.
"Our visitors have requested an eating establishment on our grounds as many like to spend the day here, enjoying the native plants and our arboretum", said Bill Samuels Jr., president of Maker's Mark.
Overseeing the project was director of visitors relations, Sydina Bradshaw. "We wanted to keep the look and feel of the surrounding buildings as well as the former tollhouse, while making the entire area enjoyable for families and friends."
The first tollhouse was built around 1885, going through the Burks Springs Farm, as most Kentucky roads did. While the "Toll Gate Cafe" has been rebuilt using the original specs, and now with modern conveniences, the place is decorated with old photos of the area and replicas of the old signs at the tollhouse.
The cafe will be open seven (7) days a week from 11:30 AM to 5 PM, Monday thru Saturday and from 12 Noon to 5 PM on Sunday. Group reservations are accepted by calling the Cafe at 270.865.4982.
Currently the Cafe is offering 25 items with prices ranging from under a dollar to $5.99, and includes eight (8) sandwiches and six (6) side items along with various desserts and beverages. A kid’s meal is available for $2.99.
For further information and directions, the public (over 21 years of age) also can visit the Maker's Mark website, www.makersmark.com.
A sample of the 25 menu items:
SANDWICHES:
BOURBON BBQ PULLED PORK on a KAISER BUN 5.99
TOP ROUND ROAST BEEF with CHEDDAR ON WHITE OR WHEAT BREAD 5.99
GOURMET CHICKEN SALAD on WHEATBERRY BREAD 5.99
COUNTRY BOLOGNA on WHITE 3.99
HOMESTYLE PIMENTO CHEESE on WHITE OR WHEAT 1.99
SALADS:
CHEF SALAD 4.99
DESSERTS:
BOURBON COOKIE 1.99
MOON PIE .99
KIDS MEALS 2.99
SANDWICH, APPLESAUCE OR CHIPS, COOKIE, DRINK
Subscribe to:
Posts (Atom)