The sun is shining, the flowers are blossoming and berries are a plenty.
Celebrate the arrival of pleasant weather in good health - with a fist-full
of deliciously ripe Strawberries!
Loaded with nutritional vitamins and antioxidants, Strawberries
are one of the most health-conscious berries around. Just a one-cup serving
of the red berry provides 93% of your daily supply of Vitamin C, 16% of your
daily supply of Fiber and 20% of your daily supply of Folic Acid! Not to
mention the added benefits of Iron, Calcium and a bounty of antioxidants.
How sweet is that?
This May, pay homage to the irresistible Strawberry and pump up your immune
system by adding to your diet. Enjoyable ³a la carte² or paired
with yogurt, salad, cereal, ice cream, etc. Strawberries are
the ideal springtime sweet treat.
Note and Recipe Courtesy of Driscoll's:
STRAWBERRY AVOCADO SALSA
Yields 3 ½ cups
Ingredients:
1 8-ounce can pineapple chunks or tidbits
1 small avocado, pitted and diced
1 1-pound package Driscoll’s Strawberries, ¾” cubed
½ to1 whole jalapeno pepper, seeded and minced
1 tablespoon balsamic vinegar
½ teaspoon onion salt
Method:
Drain and reserve 2 tablespoons pineapple juice*.
In glass or pottery bowl, combine pineapple, reserved juice, avocado, strawberries, jalapenos, balsamic vinegar and onion salt.
Let stand 5 to 10 minutes for flavors to blend.
Serve with chips, or over grilled halibut or chicken breasts.
OR instead of pineapple, peel and chop 1 medium mango and add to remaining ingredients with 1/3 cup orange juice and 2 tablespoons lemon juice.
*For a simple marinade for chicken breasts combine remaining juice from pineapple, 2 tablespoons soy sauce, and ½ teaspoon sesame oil. Pour marinade over 2 large (or 4 small) halibut steaks/fillets or chicken breasts. Marinate 20-30 minutes; drain. Grill or bake until meat is done.
Wednesday, February 25, 2009
Tuesday, February 24, 2009
Message to Obama from The Cornucopia Institute: Please Fix the USDA's Organic Mess
President Obama and new USDA Secretary Tom Vilsack are being urged to take immediate action to repair the USDA’s increasingly dysfunctional National Organic Program (NOP). Suspect imports of grains, nuts, and vegetables from China and other countries, questionable organic milk, beef, and eggs from giant factory farms, and the erosion of opportunity for family farmers are plaguing the organic sector.
Consumer demand for organic production has skyrocketed in recent years, propelling organics into an over $20 billion dollar a year business. That same hunger for organics has encouraged some large corporations, factory farms, and foreign producers to move into the U.S. organic business—but without upholding federal organic production standards.
On February 12, The Cornucopia Institute, a national organic watchdog representing family famers, sent a formal letter and briefing paper to President Obama and Secretary Vilsack specifically asking that they take “a very strong and proactive posture in turning around management at the National Organic Program,” which they described as being “Katrina-ed” by the Bush administration.
“The stewardship of the organic program at the USDA has been an absolute abomination,� said Mark A. Kastel, Cornucopia’s senior farm policy analyst. “It was not just management by neglect—it was an intentional monkeywrenching of the Department's oversight of the industry.”
In the last several years, audits prepared by the American National Standards Institute and the Inspector General's office have blasted the NOP for failing to ensure that independent certification agencies, which verify organic farming and production practices, are competent and properly performing their jobs. A Peer Review Panel—fundamental to ensuring competent certification—has never been established.
Technical Advisory Panels, crucial to the evaluation of specific materials and ingredients used in organic food and agriculture, remain underfunded or unused. Furthermore, dozens of policy resolutions adopted by the National Organic Standards Board, the expert citizen advisory panel to the NOP, have never been reviewed or implemented. �In addition to starving the organic program for adequate funding, the political environment at the USDA has always been hostile to the industry,�� said Kastel.
During the Bush administration political appointees at the USDA had also significantly softened penalties for organic lawbreakers, overruling stiff enforcement actions recommended by career civil servants, for factory farms that were found willfully violating federal organic standards. Other complaints detailing abuses on factory farms were quashed or went uninvestigated.
“If organic food production and eating had not caught on so well, we wouldn't see these scofflaws doing their thing,” observed Merrill Clark, a certified organic livestock farmer from Michigan and former member of the National Organic Standards Board. Clark added, “It��s time to change the culture at the USDA.”
The Cornucopia Institute has launched a “Change@USDA� campaign and is helping stakeholders in the organic community to unite for rehabilitation of the NOP. The farm group intends to hand-deliver letters to both Mr. Obama and Secretary Vilsack from farmers and consumers supporting a sweeping management shakeup at the National Organic Program.
In the first sign that the new administration at the USDA is taking the concerns of organic and sustainable farming interests to heart, yesterday [on February 23], Secretary Vilsack announced the appointment of Dr. Kathleen Merrigan, a Tufts University assistant professor, as USDA Deputy Secretary. “I cannot think of a more qualified public policy expert to take on this important role at what Abraham Lincoln referred to as the ‘people's department, ’” Kastel affirmed. The Cornucopia Institute, and many other farm organizations, lobbied hard for Merrigan's appointment. �I hope this is representative of President Obama and Secretary Vilsack subscribing to the old adage that, ‘good government equals good politics,’” he added.
However, with sectors of the organic industry in crisis, stakeholders are hoping the new appointees at the USDA take swift action. “The certified organic label belongs to the thousands of ethical organic family farmers, and their consumer allies and patrons, who have built the vibrant organic agricultural and food market,” said Peter Wiesner, General Manager at the Hungry Hollow Co-op in Chestnut Ridge, New York. “We need new management at the National Organic Program if we are to reclaim the organic label,” Wiesner said.
As questions swirl around the handling of organics by the NOP, a true crisis is unfolding in the organic dairy sector. Ethical organic dairy farmers, and the co-ops and family-owned businesses they partner with for processing and marketing, are getting hammered by cheap, phony "organic" milk from giant factory farms and alleged predatory pricing by the $11 billion agribusiness behemoth, Dean Foods.
Dean Foods, owner of 50 different milk brands including the nation’s leading organic dairy label, Horizon Organic, has heavily discounted their retail pricing, driving down market prices for all competitors. Dean/Horizon gets a large percentage of their milk from their 8000-cow industrial dairy and from many other mega-farms they contract with.
The majority of the bogus private-label, or store-brand, milk (which is usually cheaper than branded organic milk) marketed by Wal-Mart, Costco, Safeway, Target, and other grocery chains comes from the controversial Aurora Dairy, operator of five giant factory farms in Texas and Colorado.
“These unethical competitors are squeezing and undercutting other brands and the family farms that supply them,�� stated Cornucopia’s Kastel. Kastel added that “Stonyfield, Organic Valley, and other smaller marketers have had to let some of their family farmers go and/or cut prices paid to them.”
Despite their rhetoric supporting family farmers, Dean/Horizon has used strong-arm tactics in attempting to terminate ties with some of its farmers—this, sadly, as the company continues to expand its use of industrial-scale dairy operations.
Don Halverson, a family-scale organic dairy farmer near Rupert, Idaho, recently saw Dean refuse to buy his milk. “We thought we were dealing with ethical people,” said Halverson, who milks about 50 cows. �My family and I hitched our wagon's future to the commitments we received from the Horizon folks.” His family now faces financial ruin without a market for his organic milk.
Cornucopia is calling on the USDA to enforce federal organic regulations that would control abuses occurring in the organic dairy sector. Enforcement has been spotty, at best, at the USDA. A number of legal complaints filed by Cornucopia documenting alleged violations of organic law on factory dairies were never investigated by the Agency.
Consumer demand for organic production has skyrocketed in recent years, propelling organics into an over $20 billion dollar a year business. That same hunger for organics has encouraged some large corporations, factory farms, and foreign producers to move into the U.S. organic business—but without upholding federal organic production standards.
On February 12, The Cornucopia Institute, a national organic watchdog representing family famers, sent a formal letter and briefing paper to President Obama and Secretary Vilsack specifically asking that they take “a very strong and proactive posture in turning around management at the National Organic Program,” which they described as being “Katrina-ed” by the Bush administration.
“The stewardship of the organic program at the USDA has been an absolute abomination,� said Mark A. Kastel, Cornucopia’s senior farm policy analyst. “It was not just management by neglect—it was an intentional monkeywrenching of the Department's oversight of the industry.”
In the last several years, audits prepared by the American National Standards Institute and the Inspector General's office have blasted the NOP for failing to ensure that independent certification agencies, which verify organic farming and production practices, are competent and properly performing their jobs. A Peer Review Panel—fundamental to ensuring competent certification—has never been established.
Technical Advisory Panels, crucial to the evaluation of specific materials and ingredients used in organic food and agriculture, remain underfunded or unused. Furthermore, dozens of policy resolutions adopted by the National Organic Standards Board, the expert citizen advisory panel to the NOP, have never been reviewed or implemented. �In addition to starving the organic program for adequate funding, the political environment at the USDA has always been hostile to the industry,�� said Kastel.
During the Bush administration political appointees at the USDA had also significantly softened penalties for organic lawbreakers, overruling stiff enforcement actions recommended by career civil servants, for factory farms that were found willfully violating federal organic standards. Other complaints detailing abuses on factory farms were quashed or went uninvestigated.
“If organic food production and eating had not caught on so well, we wouldn't see these scofflaws doing their thing,” observed Merrill Clark, a certified organic livestock farmer from Michigan and former member of the National Organic Standards Board. Clark added, “It��s time to change the culture at the USDA.”
The Cornucopia Institute has launched a “Change@USDA� campaign and is helping stakeholders in the organic community to unite for rehabilitation of the NOP. The farm group intends to hand-deliver letters to both Mr. Obama and Secretary Vilsack from farmers and consumers supporting a sweeping management shakeup at the National Organic Program.
In the first sign that the new administration at the USDA is taking the concerns of organic and sustainable farming interests to heart, yesterday [on February 23], Secretary Vilsack announced the appointment of Dr. Kathleen Merrigan, a Tufts University assistant professor, as USDA Deputy Secretary. “I cannot think of a more qualified public policy expert to take on this important role at what Abraham Lincoln referred to as the ‘people's department, ’” Kastel affirmed. The Cornucopia Institute, and many other farm organizations, lobbied hard for Merrigan's appointment. �I hope this is representative of President Obama and Secretary Vilsack subscribing to the old adage that, ‘good government equals good politics,’” he added.
However, with sectors of the organic industry in crisis, stakeholders are hoping the new appointees at the USDA take swift action. “The certified organic label belongs to the thousands of ethical organic family farmers, and their consumer allies and patrons, who have built the vibrant organic agricultural and food market,” said Peter Wiesner, General Manager at the Hungry Hollow Co-op in Chestnut Ridge, New York. “We need new management at the National Organic Program if we are to reclaim the organic label,” Wiesner said.
As questions swirl around the handling of organics by the NOP, a true crisis is unfolding in the organic dairy sector. Ethical organic dairy farmers, and the co-ops and family-owned businesses they partner with for processing and marketing, are getting hammered by cheap, phony "organic" milk from giant factory farms and alleged predatory pricing by the $11 billion agribusiness behemoth, Dean Foods.
Dean Foods, owner of 50 different milk brands including the nation’s leading organic dairy label, Horizon Organic, has heavily discounted their retail pricing, driving down market prices for all competitors. Dean/Horizon gets a large percentage of their milk from their 8000-cow industrial dairy and from many other mega-farms they contract with.
The majority of the bogus private-label, or store-brand, milk (which is usually cheaper than branded organic milk) marketed by Wal-Mart, Costco, Safeway, Target, and other grocery chains comes from the controversial Aurora Dairy, operator of five giant factory farms in Texas and Colorado.
“These unethical competitors are squeezing and undercutting other brands and the family farms that supply them,�� stated Cornucopia’s Kastel. Kastel added that “Stonyfield, Organic Valley, and other smaller marketers have had to let some of their family farmers go and/or cut prices paid to them.”
Despite their rhetoric supporting family farmers, Dean/Horizon has used strong-arm tactics in attempting to terminate ties with some of its farmers—this, sadly, as the company continues to expand its use of industrial-scale dairy operations.
Don Halverson, a family-scale organic dairy farmer near Rupert, Idaho, recently saw Dean refuse to buy his milk. “We thought we were dealing with ethical people,” said Halverson, who milks about 50 cows. �My family and I hitched our wagon's future to the commitments we received from the Horizon folks.” His family now faces financial ruin without a market for his organic milk.
Cornucopia is calling on the USDA to enforce federal organic regulations that would control abuses occurring in the organic dairy sector. Enforcement has been spotty, at best, at the USDA. A number of legal complaints filed by Cornucopia documenting alleged violations of organic law on factory dairies were never investigated by the Agency.
Monday, February 23, 2009
p.i.n.k. dessert cocktails
p.i.n.k. Tiramisu
1 ½ oz p.i.n.k.® vodka
1 oz Baileys® irish cream
1 oz Starbucks&trade coffee liqueur
1 oz Starbucks&trade cream liqueur
½ oz half & half cream
Combine p.i.n.k.® vodka, Baileys® irish cream, Starbucks&trade coffee liqueur, Starbucks&trade cream liqueur, and half & half cream over chipped ice and shake well. Rim a well-chilled martini glass with heavy chocolate syrup and strain the contents of the shaker into the glass. Garnish with a ladyfinger cookie.
p..i.n.k. White & Blue
2oz p.i.n.k. vodka
1scoop vanilla ice cream
1oz wild strawberry liqueur
Large dollop of fresh whipped cream
Combine p.i.n.k.® vodka, vanilla ice cream, and wild strawberry liqueur with one scoop of chipped ice in a blender and blend until creamy. Pour into a well-chilled martini glass. Top with whipped cream. Garnish with a fresh blueberry placed on top of the whipped cream.
p.i.n.k. berry cake
2 ½ oz p.i.n.k.® vodka
2 oz white crème de cocoa
1 oz Frangelico®
5 fresh blackberries
Combine p.i.n.k.® vodka, white crème de cocoa, Frangelico® and 4 blackberries over ice and shake well. Strain into a well-chilled martini glass. Garnish with 1 blackberry.
p.i.n.k. mint condition
2 oz p.i.n.k.® vodka
1 ½ oz irish cream
¾ oz green crème de menthe
Swirl chocolate syrup inside a well-chilled martini glass. Combine ingredients over chipped ice and shake well. Strain into glass.
1 ½ oz p.i.n.k.® vodka
1 oz Baileys® irish cream
1 oz Starbucks&trade coffee liqueur
1 oz Starbucks&trade cream liqueur
½ oz half & half cream
Combine p.i.n.k.® vodka, Baileys® irish cream, Starbucks&trade coffee liqueur, Starbucks&trade cream liqueur, and half & half cream over chipped ice and shake well. Rim a well-chilled martini glass with heavy chocolate syrup and strain the contents of the shaker into the glass. Garnish with a ladyfinger cookie.
p..i.n.k. White & Blue
2oz p.i.n.k. vodka
1scoop vanilla ice cream
1oz wild strawberry liqueur
Large dollop of fresh whipped cream
Combine p.i.n.k.® vodka, vanilla ice cream, and wild strawberry liqueur with one scoop of chipped ice in a blender and blend until creamy. Pour into a well-chilled martini glass. Top with whipped cream. Garnish with a fresh blueberry placed on top of the whipped cream.
p.i.n.k. berry cake
2 ½ oz p.i.n.k.® vodka
2 oz white crème de cocoa
1 oz Frangelico®
5 fresh blackberries
Combine p.i.n.k.® vodka, white crème de cocoa, Frangelico® and 4 blackberries over ice and shake well. Strain into a well-chilled martini glass. Garnish with 1 blackberry.
p.i.n.k. mint condition
2 oz p.i.n.k.® vodka
1 ½ oz irish cream
¾ oz green crème de menthe
Swirl chocolate syrup inside a well-chilled martini glass. Combine ingredients over chipped ice and shake well. Strain into glass.
Former Ketel One Vodka Executives Concoct Ultra-Premium Azuñia Tequila
Kirk Gaither and Jim Riley today announced the launch of their latest venture, Intersect Beverage. This spring, the company is set to bring to market a line of authentic, ultra-premium tequila: Azuñia Tequila.
Gaither, former Vice President of Sales for Ketel One Vodka, and Riley, former Vice President of Public Relations and Events for Ketel One Vodka, have secured a deal with Sergio Partida Zuniga and Liliana Partida, two members of a respected tequila-making family in Amatitan, Mexico. They have signed a contract for 20,000 acres of Weber Blue Agave fields in the Jalisco region that includes established distillery resources. This coalition will put them at the forefront of the ultra-premium tequila import market.
"This is the next step natural in our careers. Being well-acquainted with the Partida-Zuniga family as well as their fields and facilities in Amatitan, we could not be more elated with the business arrangement and the products that we have developed together," explains Riley.
Intersect Beverage's initial imports will include Azuñia Tequila made from 100 percent Weber Blue Agave in the following varieties: un-aged Platinum; Reposado—aged six months in American Oak barrels; and a 12- to 18-month aged Añejo. All three tequila varieties will be available in 750 milliliter and one liter sizes.
As for distribution, Gaither comments, "We will partner with those distributors best positioned for the launch of an ultra-premium tequila brand. Our preferred pricing, marketing strategies and nimble approach to the industry put us in a perfect position to launch Azuñia Tequila today."
"My family and I are extremely excited about this new partnership. Jim and Kirk are exceptionally well-suited to carry the passion, heritage and tradition of my family to the United States through Azuñia Tequila," remarks Liliana Partida.
Gaither, former Vice President of Sales for Ketel One Vodka, and Riley, former Vice President of Public Relations and Events for Ketel One Vodka, have secured a deal with Sergio Partida Zuniga and Liliana Partida, two members of a respected tequila-making family in Amatitan, Mexico. They have signed a contract for 20,000 acres of Weber Blue Agave fields in the Jalisco region that includes established distillery resources. This coalition will put them at the forefront of the ultra-premium tequila import market.
"This is the next step natural in our careers. Being well-acquainted with the Partida-Zuniga family as well as their fields and facilities in Amatitan, we could not be more elated with the business arrangement and the products that we have developed together," explains Riley.
Intersect Beverage's initial imports will include Azuñia Tequila made from 100 percent Weber Blue Agave in the following varieties: un-aged Platinum; Reposado—aged six months in American Oak barrels; and a 12- to 18-month aged Añejo. All three tequila varieties will be available in 750 milliliter and one liter sizes.
As for distribution, Gaither comments, "We will partner with those distributors best positioned for the launch of an ultra-premium tequila brand. Our preferred pricing, marketing strategies and nimble approach to the industry put us in a perfect position to launch Azuñia Tequila today."
"My family and I are extremely excited about this new partnership. Jim and Kirk are exceptionally well-suited to carry the passion, heritage and tradition of my family to the United States through Azuñia Tequila," remarks Liliana Partida.
Pastry Chef Is Preparing for a National Stage
Megan Ketover never got an Easy Bake Oven when she was a girl. Instead, when the baking bug bit, her mom told her to use the big old gas oven in the kitchen.
Good move, Mom.
Ketover, you see, has turned out to be an accomplished pastry chef.
Indeed, at the tender age of 29, Ketover – an adjunct faculty member at the Midwest Culinary Institute at Cincinnati State Technical and Community College – has just been named Regional Pastry Chef of the Year for the Northeast Region of the American Culinary Federation.
She will now compete in July in the Federation’s national competition in Orlando.
Ketover’s path to the pastry kitchen at Cincinnati State was as circuitous as it was fortuitous.
After graduating from Cincinnati’s renowned Walnut Hills High School, she enrolled at Sam Houston State University in Texas, with plans to major in business. But Ketover started working in the retail industry during school – so much so that she began to win promotions even though she hadn’t finished her degree. She was on the eve of another promotion when she learned that the Midwest Culinary Institute was starting a pastry program. It occasioned a big decision.
“When the pastry program opened here, I thought, ‘Hmm, I wonder if I could do that for a living?’’ Ketover recalled.
It turned out she could.
Ketover left retailing -- and any plans she might have entertained about returning to school in Texas -- and enrolled at Cincinnati State. She graduated summa cum laude from the Midwest Culinary Institute in 2007.
After working at several restaurants and hotels in Greater Cincinnati, Ketover came back to the Midwest Culinary Institute as an adjunct instructor. She also helps out as a prep chef for the weekly television show, The Dish, that’s filmed in the MCI studio kitchen. And she spends a fair amount of time helping out with Cincinnati State’s retail bakery.
But where Ketover has really made a name for herself, at least at MCI, is her cakes. Luscious, elegant, whimsical cakes – the sort that look too good to slice, but taste too good to not eat.
Flip through a montage of photos of the cakes she’s done and you’ll find the monkey guards from Wizard of Oz. A Cincinnati chili dog. A disturbingly realistic catfish. And example after example of elegant wedding cakes in subdued shades of white and beige.
Ketover credits her mother’s artistic inclination and her father’s discipline as an engineer for her approach to designer cakes. The first part of her DNA helps with the inspiration and design, the other with the execution.
She’s also picked up a bit from the Midwest Culinary Institute’s library. “I’ve read every cookbook we have,’’ she admits.
It turned out that the author of one such cookbook, chef Francisco Migoya from the Culinary Institute of America, was her competitor at the American Culinary Federation’s recent Northeast Regional Conference in Boston. “He wrote a lovely book – it’s down in our library,’’ Ketover remarked.
Migoya and Ketover were invited to participate in the ACF’s head-to-head regional competition on the basis of detailed applications they and others submitted. For Ketover it was a first – never before had she entered a culinary competition, much less one this prestigious.
She packed up all her equipment – mixing bowls, whisks, blenders, ingredients, just about everything she’d need besides an oven and a refrigerator -- and flew it all to Boston. Then, with a little help from her mother, she hauled it all from her hotel to the venue the day of the event.
Once there, she had an hour to prepare and present a hot desert for four. She made a Brown-butter almond cake, with passion fruit caramel, rum, blood orange, whipped mascarpone with a ginger-pineapple compote, from recipes she’d developed herself and then refined through weeks of practice. The judges responded by awarding her the top regional prize.
Now she gets to do it all over again, on a national stage. Ketover is clearly excited by the challenge, but seems as well to be keeping everything in perspective.
Said the young West Chester resident: “I just keep trying to learn as much as I can.’’
Good move, Mom.
Ketover, you see, has turned out to be an accomplished pastry chef.
Indeed, at the tender age of 29, Ketover – an adjunct faculty member at the Midwest Culinary Institute at Cincinnati State Technical and Community College – has just been named Regional Pastry Chef of the Year for the Northeast Region of the American Culinary Federation.
She will now compete in July in the Federation’s national competition in Orlando.
Ketover’s path to the pastry kitchen at Cincinnati State was as circuitous as it was fortuitous.
After graduating from Cincinnati’s renowned Walnut Hills High School, she enrolled at Sam Houston State University in Texas, with plans to major in business. But Ketover started working in the retail industry during school – so much so that she began to win promotions even though she hadn’t finished her degree. She was on the eve of another promotion when she learned that the Midwest Culinary Institute was starting a pastry program. It occasioned a big decision.
“When the pastry program opened here, I thought, ‘Hmm, I wonder if I could do that for a living?’’ Ketover recalled.
It turned out she could.
Ketover left retailing -- and any plans she might have entertained about returning to school in Texas -- and enrolled at Cincinnati State. She graduated summa cum laude from the Midwest Culinary Institute in 2007.
After working at several restaurants and hotels in Greater Cincinnati, Ketover came back to the Midwest Culinary Institute as an adjunct instructor. She also helps out as a prep chef for the weekly television show, The Dish, that’s filmed in the MCI studio kitchen. And she spends a fair amount of time helping out with Cincinnati State’s retail bakery.
But where Ketover has really made a name for herself, at least at MCI, is her cakes. Luscious, elegant, whimsical cakes – the sort that look too good to slice, but taste too good to not eat.
Flip through a montage of photos of the cakes she’s done and you’ll find the monkey guards from Wizard of Oz. A Cincinnati chili dog. A disturbingly realistic catfish. And example after example of elegant wedding cakes in subdued shades of white and beige.
Ketover credits her mother’s artistic inclination and her father’s discipline as an engineer for her approach to designer cakes. The first part of her DNA helps with the inspiration and design, the other with the execution.
She’s also picked up a bit from the Midwest Culinary Institute’s library. “I’ve read every cookbook we have,’’ she admits.
It turned out that the author of one such cookbook, chef Francisco Migoya from the Culinary Institute of America, was her competitor at the American Culinary Federation’s recent Northeast Regional Conference in Boston. “He wrote a lovely book – it’s down in our library,’’ Ketover remarked.
Migoya and Ketover were invited to participate in the ACF’s head-to-head regional competition on the basis of detailed applications they and others submitted. For Ketover it was a first – never before had she entered a culinary competition, much less one this prestigious.
She packed up all her equipment – mixing bowls, whisks, blenders, ingredients, just about everything she’d need besides an oven and a refrigerator -- and flew it all to Boston. Then, with a little help from her mother, she hauled it all from her hotel to the venue the day of the event.
Once there, she had an hour to prepare and present a hot desert for four. She made a Brown-butter almond cake, with passion fruit caramel, rum, blood orange, whipped mascarpone with a ginger-pineapple compote, from recipes she’d developed herself and then refined through weeks of practice. The judges responded by awarding her the top regional prize.
Now she gets to do it all over again, on a national stage. Ketover is clearly excited by the challenge, but seems as well to be keeping everything in perspective.
Said the young West Chester resident: “I just keep trying to learn as much as I can.’’
Friday, February 20, 2009
Monettes at the Mauna Kea Beach Hotel in Hawaii Names Executive Chef
Monettes, a new fine dining restaurant at the Mauna Kea Beach Hotel founded by the owners of the award-winning Flagstaff House Restaurant in Boulder, Colorado, welcomes Matt Zubrod as Executive Chef.
“Chef Zubrod has an enthusiasm for cuisine that is both playful and very well crafted,” said Mark Monette, Owner/Chef of Monettes. “He has a wealth of experience in hotel restaurant management, and has a true passion for the art of cooking. We look forward to his influence on the overall dining experience we will be providing at Monettes.”
Chef Zubrod brings to Monettes nearly 20 years of culinary and hotel restaurant management experience in various Mobile Four-Star and Five-Star properties in the U.S. and Paris.
“Opening a restaurant in Hawaii is an exciting culinary adventure for two of Colorado’s most esteemed chefs. They are combining a bit of refined rocky mountain cuisine with fresh island specialty foods,” said Scott Monette, Owner of Monettes.
Prior to joining Monettes, Chef Zubrod was Executive Chef and Managing Partner at DishAspen in Aspen, Colorado, where he was featured in various publications including Wine Spectator, Esquire and USA Today.
Other experience includes:
15 years with the Ritz Carlton Hotel Company where he served in several Mobile Four-Star and Five-Star properties, including Ritz Carlton-Boston, Ritz Carlton-Naples and Ritz Carlton-Aspen Highlands;
Executive Chef at the Vail Cascade Club and Spa, where he was awarded the AAA Four Diamond Award;
Stagiere at The Chanticleer Restaurant in Nantucket, Massachusetts and in Parisat Michel Rostang and Philipe Groult’s Ampycles.
In addition, Chef Zubrod was recognized twice as one of America’s Best Hotel Chefs by the James Beard Foundation; one of the highest honors for food professionals. He was also a competitor on Food Network’s Iron Chef America in 2007.
Born in Newton, Massachusetts, Chef Zubrod spent most of his life in Kennebunkport, Maine. His culinary training began with an apprenticeship program with The Ritz-Carlton, Boston in 1989, where he received certification and further education from Newbury College in Brookline, Mass.
About Monettes
Located at the prestigious Mauna Kea Beach Hotel in Hawaii, Monettes was founded by brothers Mark and Scott Monette, owners of the award-winning Flagstaff House Restaurant in Boulder, Colorado. Monettes offers American French cuisine with island influences combined with the world-class, award-winning service that the Monette family has become known for over the past 38 years. Monettes also offers a more casual dining experience in an outdoor setting at the Bar M Café. For more information about Monettes visit www.monetteshawaii.com; for more information about Flagstaff House Restaurant visit www.flagstaffhouse.com.
“Chef Zubrod has an enthusiasm for cuisine that is both playful and very well crafted,” said Mark Monette, Owner/Chef of Monettes. “He has a wealth of experience in hotel restaurant management, and has a true passion for the art of cooking. We look forward to his influence on the overall dining experience we will be providing at Monettes.”
Chef Zubrod brings to Monettes nearly 20 years of culinary and hotel restaurant management experience in various Mobile Four-Star and Five-Star properties in the U.S. and Paris.
“Opening a restaurant in Hawaii is an exciting culinary adventure for two of Colorado’s most esteemed chefs. They are combining a bit of refined rocky mountain cuisine with fresh island specialty foods,” said Scott Monette, Owner of Monettes.
Prior to joining Monettes, Chef Zubrod was Executive Chef and Managing Partner at DishAspen in Aspen, Colorado, where he was featured in various publications including Wine Spectator, Esquire and USA Today.
Other experience includes:
15 years with the Ritz Carlton Hotel Company where he served in several Mobile Four-Star and Five-Star properties, including Ritz Carlton-Boston, Ritz Carlton-Naples and Ritz Carlton-Aspen Highlands;
Executive Chef at the Vail Cascade Club and Spa, where he was awarded the AAA Four Diamond Award;
Stagiere at The Chanticleer Restaurant in Nantucket, Massachusetts and in Parisat Michel Rostang and Philipe Groult’s Ampycles.
In addition, Chef Zubrod was recognized twice as one of America’s Best Hotel Chefs by the James Beard Foundation; one of the highest honors for food professionals. He was also a competitor on Food Network’s Iron Chef America in 2007.
Born in Newton, Massachusetts, Chef Zubrod spent most of his life in Kennebunkport, Maine. His culinary training began with an apprenticeship program with The Ritz-Carlton, Boston in 1989, where he received certification and further education from Newbury College in Brookline, Mass.
About Monettes
Located at the prestigious Mauna Kea Beach Hotel in Hawaii, Monettes was founded by brothers Mark and Scott Monette, owners of the award-winning Flagstaff House Restaurant in Boulder, Colorado. Monettes offers American French cuisine with island influences combined with the world-class, award-winning service that the Monette family has become known for over the past 38 years. Monettes also offers a more casual dining experience in an outdoor setting at the Bar M Café. For more information about Monettes visit www.monetteshawaii.com; for more information about Flagstaff House Restaurant visit www.flagstaffhouse.com.
Thursday, February 19, 2009
Disney-themed Breyers Yogurt Fun, Tasty Way To Introduce Kids To Healthier Eating
Disney Consumer Products and Breyers® Yogurt Company have teamed up to create Disney themed Breyers®Yogurt; a new kid-focused, swirled, low-fat yogurt that moms appreciate and kids love. Since the line is still going strong and since parents are on more of a quest than ever to find healthier food their kids will actually eat.
Available in a convenient six-cup multi-pack, Disney themed Breyers® Yogurt provide an excellent source of calcium, a good source of Vitamin A & D, contain no high fructose corn syrup or artificial colors and only 110 calories per cup.
Featuring the Disney characters and great taste kids love, the new line is available in the following flavors (all featuring colorful flavor swirls):
§ My Friends Tigger & Pooh, Strawberry Vanilla and Peach
§ Disney/Pixar’s Cars, Super Strawberry and Blazin’ Strawberry Banana
§ Disney Fairies, Cherry Blossom and Pixie Hollow Orange
§ Hannah Montana, Super Star Strawberry and Rockin’ Berry Blast
This Disney themed Breyers® Yogurt is sold for an SRP of $2.79-$2.99 for each multi-pack of six 4oz cups.
Available in a convenient six-cup multi-pack, Disney themed Breyers® Yogurt provide an excellent source of calcium, a good source of Vitamin A & D, contain no high fructose corn syrup or artificial colors and only 110 calories per cup.
Featuring the Disney characters and great taste kids love, the new line is available in the following flavors (all featuring colorful flavor swirls):
§ My Friends Tigger & Pooh, Strawberry Vanilla and Peach
§ Disney/Pixar’s Cars, Super Strawberry and Blazin’ Strawberry Banana
§ Disney Fairies, Cherry Blossom and Pixie Hollow Orange
§ Hannah Montana, Super Star Strawberry and Rockin’ Berry Blast
This Disney themed Breyers® Yogurt is sold for an SRP of $2.79-$2.99 for each multi-pack of six 4oz cups.
Americans Celebrate World Fair Trade Day May 9
Americans across the country will gather in unison on Saturday, May 9, to surpass last year's largest Fair Trade coffee break to support the growing popularity of Fair Trade in the United States. Large cities and small towns, faith-based groups, businesses, neighborhoods and interested individuals can take part by participating in many planned activities throughout the country to help highlight the benefits of Fair Trade to farmers, producers, consumers and the environment.
WHO: Fair Trade supporters, retailers, and consumers across the United States
WHAT: "World's Largest Fair Trade Coffee Break" to help set the record straight: Everything is Better When It's Fair
Simultaneous Fair Trade coffee breaks throughout the country to celebrate Fair Trade's accomplishments, enjoy many Fair Trade products, and join the movement to improve the lives of farmers & artisans in developing countries.
WHERE: Local organizers will host Fair Trade "breaks" in hundreds of towns and cities across the U.S., from Milwaukee to Media, PA, Chicago to Taos, NM, and San Francisco to New York. Event locations & details can be found at www.FTRN.org.
WHEN: Saturday, May 9, 2009, World Fair Trade Day
Hundreds of events are being planned on or around May 9th. Please check the Web site for details on exact dates & times.
WHY: Americans are participating in World Fair Trade Day to set the record straight - Everything is Better When It's Fair.
The Fair Trade movement is about treating people and the planet with respect and dignity. Buying over $1 billion of Fair Trade products annually, U.S. consumers are supporting millions of farmers and artisans who make the goods we consume and enjoy. Fair Trade ensures they are paid a fair wage, and work in healthy conditions. Additionally, choosing Fair Trade products benefits the environment since Fair Trade supports sustainable practices which minimize our environmental footprint.
The Fair Trade Resource Network (FTRN) coordinates World Fair Trade Day in the United States and acts as an educational resource on Fair Trade for the general public. FTRN will be providing promotional materials, educational resources and ideas on how to celebrate and organize a Fair Trade break in local communities. The non-profit group has also teamed up with various partners to help make World Fair Trade Day 2009 a success. Major sponsors of World Fair Trade Day 2009 include Catholic Relief Services, Dr. Bronner's Magic Soaps, Fair Trade Federation, Gifts With Humanity, Global Crafts, Handmade Expressions, Jamtown, Lutheran World Relief, Oxfam America, Sierra Club, TransFair USA, & Wholesome Sweeteners. Regular sponsors include Adina for Life, Cooperative Coffees, Equal Exchange, Fair Trade Sports, Green America, Handcrafting Justice, Larry's Beans, and WorldofGood.com. For more information on World Fair Trade Day 2009, please visit www.FTRN.org.
WHO: Fair Trade supporters, retailers, and consumers across the United States
WHAT: "World's Largest Fair Trade Coffee Break" to help set the record straight: Everything is Better When It's Fair
Simultaneous Fair Trade coffee breaks throughout the country to celebrate Fair Trade's accomplishments, enjoy many Fair Trade products, and join the movement to improve the lives of farmers & artisans in developing countries.
WHERE: Local organizers will host Fair Trade "breaks" in hundreds of towns and cities across the U.S., from Milwaukee to Media, PA, Chicago to Taos, NM, and San Francisco to New York. Event locations & details can be found at www.FTRN.org.
WHEN: Saturday, May 9, 2009, World Fair Trade Day
Hundreds of events are being planned on or around May 9th. Please check the Web site for details on exact dates & times.
WHY: Americans are participating in World Fair Trade Day to set the record straight - Everything is Better When It's Fair.
The Fair Trade movement is about treating people and the planet with respect and dignity. Buying over $1 billion of Fair Trade products annually, U.S. consumers are supporting millions of farmers and artisans who make the goods we consume and enjoy. Fair Trade ensures they are paid a fair wage, and work in healthy conditions. Additionally, choosing Fair Trade products benefits the environment since Fair Trade supports sustainable practices which minimize our environmental footprint.
The Fair Trade Resource Network (FTRN) coordinates World Fair Trade Day in the United States and acts as an educational resource on Fair Trade for the general public. FTRN will be providing promotional materials, educational resources and ideas on how to celebrate and organize a Fair Trade break in local communities. The non-profit group has also teamed up with various partners to help make World Fair Trade Day 2009 a success. Major sponsors of World Fair Trade Day 2009 include Catholic Relief Services, Dr. Bronner's Magic Soaps, Fair Trade Federation, Gifts With Humanity, Global Crafts, Handmade Expressions, Jamtown, Lutheran World Relief, Oxfam America, Sierra Club, TransFair USA, & Wholesome Sweeteners. Regular sponsors include Adina for Life, Cooperative Coffees, Equal Exchange, Fair Trade Sports, Green America, Handcrafting Justice, Larry's Beans, and WorldofGood.com. For more information on World Fair Trade Day 2009, please visit www.FTRN.org.
OU Passover Guide 5769, 2009 Now Available
hock full of information about the latest Passover products, Jewish law guidelines, and interesting features, the annual OU Guide to Passover not only possesses a wealth of useful information but also offers varied reading material as a special issue of the Orthodox Union’s Jewish Action magazine. The Passover Guide for 5769/2009 is now available.
Passover is celebrated this year from April 8-16.
The Guide is no longer a mere gray and white compendium of which foods are and are not permitted for Passover. It has evolved into a full-feature, color magazine, an annual special of the renowned Jewish Action Magazine that is distributed to tens of thousands in the OU community each year.
David Olivestone, National Director of Planning and Communications, declared, “Since the annual OU Guide to Passover is one of the major ways in which we reach the public, even beyond the membership of our synagogues, we realized it offers a great opportunity to provide informative articles about how to observe Passover. There are a lot of important guidelines there that can help a family enhance their enjoyment of the holiday.”
The heart of the Guide features food and other products that are approved for Passover use. The OU has compiled two basic lists:
• Items that must have an OU P appear on the label, such as baking mixes, baked products, beverages, candy, condiments, dairy products, matzah products, meat and poultry, olive oil, snack food, wine and liqueurs;
• Items that do not require special Passover certification such as aluminum foil, candles, cleansers, and paper goods, as long as they still have the regular OU certification.
Rabbi Tzvi Hersh Weinreb, Executive Vice President of the OU, noted, “Once again, the Orthodox Union is bringing a vital service to the Jewish community and to the Jewish homemaker in particular. The preparations for Passover are complicated and sometimes onerous. The OU Guide to Passover provides real help and guidance for Passover preparation, and is an aid to both efficiency and kashrut observance. Many thanks to all the many contributors to this Directory, which has become an integral part of the Passover holiday for so many thousands of Jewish homes.”
Once again, this year’s edition includes guidelines concerning the use of medicines on Passover; Passover recipe substitutes; a koshering primer for preparing your home for Passover; and a brief guide to the Passover seder.
Interesting features in this year’s issue include “Getting to Know Your Matzah,” an account of the matzah-baking process and all the intricacies involved; “From Grapes to Kosher Wine,” on how wine is produced from grapes, and the Jewish laws involved; and “A Question of Kitniyot,” an in-depth look at kitniyot (loosely translated as legumes) another food category prohibited by those in the Ashkenazi community.
Additionally, the Guide contains essential information for observing the holiday and articles on making a kitchen kosher for Passover, as well as the counting of the Omer, the 49 days that lead to the Festival of Shavuot. Listed in the Guide are the latest possible times to eat leavened bread (chametz), and for burning chametz, as well as candle lighting times for Passover in major cities across the United States and Canada.
The Guide will be available at ShopRite at the customer service desk and at many smaller kosher supermarkets as well. OU synagogues and Yeshiva/day schools have also received copies of the Guide, and it will be directly available through the mail to all OU members and Jewish Action subscribers. It can be accessed on the OU website, http://www.oupassover.org. To order individual copies for $3 each, contact Roberta Levine at roberta@ou.org or 212-613-8125.
Passover is celebrated this year from April 8-16.
The Guide is no longer a mere gray and white compendium of which foods are and are not permitted for Passover. It has evolved into a full-feature, color magazine, an annual special of the renowned Jewish Action Magazine that is distributed to tens of thousands in the OU community each year.
David Olivestone, National Director of Planning and Communications, declared, “Since the annual OU Guide to Passover is one of the major ways in which we reach the public, even beyond the membership of our synagogues, we realized it offers a great opportunity to provide informative articles about how to observe Passover. There are a lot of important guidelines there that can help a family enhance their enjoyment of the holiday.”
The heart of the Guide features food and other products that are approved for Passover use. The OU has compiled two basic lists:
• Items that must have an OU P appear on the label, such as baking mixes, baked products, beverages, candy, condiments, dairy products, matzah products, meat and poultry, olive oil, snack food, wine and liqueurs;
• Items that do not require special Passover certification such as aluminum foil, candles, cleansers, and paper goods, as long as they still have the regular OU certification.
Rabbi Tzvi Hersh Weinreb, Executive Vice President of the OU, noted, “Once again, the Orthodox Union is bringing a vital service to the Jewish community and to the Jewish homemaker in particular. The preparations for Passover are complicated and sometimes onerous. The OU Guide to Passover provides real help and guidance for Passover preparation, and is an aid to both efficiency and kashrut observance. Many thanks to all the many contributors to this Directory, which has become an integral part of the Passover holiday for so many thousands of Jewish homes.”
Once again, this year’s edition includes guidelines concerning the use of medicines on Passover; Passover recipe substitutes; a koshering primer for preparing your home for Passover; and a brief guide to the Passover seder.
Interesting features in this year’s issue include “Getting to Know Your Matzah,” an account of the matzah-baking process and all the intricacies involved; “From Grapes to Kosher Wine,” on how wine is produced from grapes, and the Jewish laws involved; and “A Question of Kitniyot,” an in-depth look at kitniyot (loosely translated as legumes) another food category prohibited by those in the Ashkenazi community.
Additionally, the Guide contains essential information for observing the holiday and articles on making a kitchen kosher for Passover, as well as the counting of the Omer, the 49 days that lead to the Festival of Shavuot. Listed in the Guide are the latest possible times to eat leavened bread (chametz), and for burning chametz, as well as candle lighting times for Passover in major cities across the United States and Canada.
The Guide will be available at ShopRite at the customer service desk and at many smaller kosher supermarkets as well. OU synagogues and Yeshiva/day schools have also received copies of the Guide, and it will be directly available through the mail to all OU members and Jewish Action subscribers. It can be accessed on the OU website, http://www.oupassover.org. To order individual copies for $3 each, contact Roberta Levine at roberta@ou.org or 212-613-8125.
Roni Piterman, CEO of gfMeals Wins Award
The San Fernando Valley Business
Journal has awarded Roni Piterman, CEO of Your Dinner Secret, a "40
Under 40" award for leadership in business. This is an annual award
presented to 40 young leaders, under the age of 40, in the San
Fernando Valley.
Roni and her sister Ari Kosmal started Your Dinner Secret in January
of 2007. The company started out as an independent meal assembly
business, but quickly morphed into the premiere supplier in the
country of frozen, ready-to-cook, gluten-free, casein-free entrees,
sides and baked goods, shipped directly to your door.
They market their food under the gfMeals™ brand name. It can be
ordered at the website www.gfMeals.com, or directly from their retail
store in Woodland Hills, CA.
The primary markets for this delicious food are: people with celiac
disease; families recovering children with autism, aspergers, ADHD and
other autoimmune disorders; and people who lead a healthy gluten-free
lifestyle.
Journal has awarded Roni Piterman, CEO of Your Dinner Secret, a "40
Under 40" award for leadership in business. This is an annual award
presented to 40 young leaders, under the age of 40, in the San
Fernando Valley.
Roni and her sister Ari Kosmal started Your Dinner Secret in January
of 2007. The company started out as an independent meal assembly
business, but quickly morphed into the premiere supplier in the
country of frozen, ready-to-cook, gluten-free, casein-free entrees,
sides and baked goods, shipped directly to your door.
They market their food under the gfMeals™ brand name. It can be
ordered at the website www.gfMeals.com, or directly from their retail
store in Woodland Hills, CA.
The primary markets for this delicious food are: people with celiac
disease; families recovering children with autism, aspergers, ADHD and
other autoimmune disorders; and people who lead a healthy gluten-free
lifestyle.
Gourmet Conversation
TableTopics Conversation Starters are cubes are filled with mini cards each with a different question. They are fun, thought provoking and guaranteed to propel your conversations to new heights. Discover something new about your family, friends and even yourself!
Sample questions:
What piece of kitchen equipment do you covet?
If you could only use one cookbook for the next year which would you choose?
WhatIf you had your own cooking show what would be your theme?
Click on this link to see a photo and learn more.
www.tabletopics.com
Sold At: Retailers nationwide and on www.tabletopics.com
Retail Price: $25.00
Sample questions:
What piece of kitchen equipment do you covet?
If you could only use one cookbook for the next year which would you choose?
WhatIf you had your own cooking show what would be your theme?
Click on this link to see a photo and learn more.
www.tabletopics.com
Sold At: Retailers nationwide and on www.tabletopics.com
Retail Price: $25.00
Food & Wine Classic Contest
Green & Black’s is a chocolate that makes no compromises. The great tasting chocolate made from the world’s finest organic ingredients also gives back to the environment. Now Green & Black's Organic chocolate wants to find out how others live green & black – making eco-friendly choices while not compromising on life's every day indulgences.
We invite your readers to submit an original story (200 words maximum) on how they balance both the green & the black – the eco-friendly and indulgent – in their life. Some ideas to get you started:
-Since hot water accounts for about 90 percent of a washer’s energy, I only use it on my toughest stains. An added bonus, laundering in cold water helps keep the colors of my favorite outfits from fading.
-I really take an interest in what I eat and where my food comes from, so I go to DineGreen.com to determine how eco-conscious my favorite restaurants are. The Green Restaurant Association offers various certification levels, based on criteria like whether a restaurant buys locally or composts its waste, so it helps me feel great about eating out.
The winner will receive an exclusive guest package for two (2) to the Food & Wine Classic in Aspen, June 19-21, 2009. This year’s Classic will include culinary favorites Giada De Laurentiis and Mario Batali, cooking legend Jacques Pépin, grill master Bobby Flay, along with Michael Symon, Michel Richard, and many more. The perennially sold-out event will support Food & Wine’s Grow for Good campaign benefiting Wholesome Wave Foundation, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture
The winning “Live in the &” entry will be awarded the following:
• Guest passes to the Classic in Aspen Grand Tastings
• Insider access to the exclusive Grow for Good Dinner
• Passes to select seminars
• Round trip airfare for 2 to Aspen
• Accommodations for 3 nights
To enter the Green & Black’s “Live in the &” Contest presented with Food & Wine, visit www.foodandwine.com/greenandblacks. Entries are being accepted now through April 30, 2009.
We invite your readers to submit an original story (200 words maximum) on how they balance both the green & the black – the eco-friendly and indulgent – in their life. Some ideas to get you started:
-Since hot water accounts for about 90 percent of a washer’s energy, I only use it on my toughest stains. An added bonus, laundering in cold water helps keep the colors of my favorite outfits from fading.
-I really take an interest in what I eat and where my food comes from, so I go to DineGreen.com to determine how eco-conscious my favorite restaurants are. The Green Restaurant Association offers various certification levels, based on criteria like whether a restaurant buys locally or composts its waste, so it helps me feel great about eating out.
The winner will receive an exclusive guest package for two (2) to the Food & Wine Classic in Aspen, June 19-21, 2009. This year’s Classic will include culinary favorites Giada De Laurentiis and Mario Batali, cooking legend Jacques Pépin, grill master Bobby Flay, along with Michael Symon, Michel Richard, and many more. The perennially sold-out event will support Food & Wine’s Grow for Good campaign benefiting Wholesome Wave Foundation, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture
The winning “Live in the &” entry will be awarded the following:
• Guest passes to the Classic in Aspen Grand Tastings
• Insider access to the exclusive Grow for Good Dinner
• Passes to select seminars
• Round trip airfare for 2 to Aspen
• Accommodations for 3 nights
To enter the Green & Black’s “Live in the &” Contest presented with Food & Wine, visit www.foodandwine.com/greenandblacks. Entries are being accepted now through April 30, 2009.
New - Food Savers
We could all use some extra room in our refrigerators, and who wouldn't
like food to stay fresher for longer? Here are some cool new kitchen
finds and space-savers I think your readers would find interest in. Let
me know if you'd like images, samples, or more information. Thanks!
A leftover pizza box can take up tons of room in the refrigerator. Now
there's a fun and functional new way to store the remaining slices. The
2 slice Pizzapartment conveniently holds the leftover pizza. It's
microwave, dishwasher, and freezer safe as well. Now you don't have to
deal with the big box in the refrigerator or slices that are sticking
together. Check it out at http://www.dormbuys.com/shop/product/6002
Keep snacks on-the-go chilled up to 6 hours with the Fit & Fresh Healthy
Food Snacker. It's the perfect size for purses, backpacks, or messenger
bags. So if you're snack of choice is chilled celery and carrots-
there's even a cool top section to store dip. You can always take out
the ice pack and fill it up with raisins, nuts, or trail mix. Visit
http://www.dormbuys.com/shop/product/1437
A new way to mix or blend things up when there isn't a blender in sight!
The Blender Bottle is perfect for protein shakes, pancake mix, eggs,
salad dressings, etc. Just drop the steel wire whisk BlenderBall into
the cup, screw on the top and shake it until your ingredients are
completely mixed. Available in two different sizes, learn more at
http://www.dormbuys.com/shop/product/85
Bringing a salad to work can sometimes be a pain. Between soggy lettuce
and leaky dressing containers- it can get messy. Now it's possible to
carry salads in one easy container- salad dressing included. The
Original Salad Blaster is a cool 28 ounce container for your veggies
with a 2 oz lid for your dressing. When you're ready to eat your salad
just push down the top and 'blast' your salad with the dressing. Shake
it up- and eat! Check it out at http://www.dormbuys.com/shop/product/63
For more gadgets and space-saving solutions for every part of your home
check out www.dormbuys.com
like food to stay fresher for longer? Here are some cool new kitchen
finds and space-savers I think your readers would find interest in. Let
me know if you'd like images, samples, or more information. Thanks!
A leftover pizza box can take up tons of room in the refrigerator. Now
there's a fun and functional new way to store the remaining slices. The
2 slice Pizzapartment conveniently holds the leftover pizza. It's
microwave, dishwasher, and freezer safe as well. Now you don't have to
deal with the big box in the refrigerator or slices that are sticking
together. Check it out at http://www.dormbuys.com/shop/product/6002
Keep snacks on-the-go chilled up to 6 hours with the Fit & Fresh Healthy
Food Snacker. It's the perfect size for purses, backpacks, or messenger
bags. So if you're snack of choice is chilled celery and carrots-
there's even a cool top section to store dip. You can always take out
the ice pack and fill it up with raisins, nuts, or trail mix. Visit
http://www.dormbuys.com/shop/product/1437
A new way to mix or blend things up when there isn't a blender in sight!
The Blender Bottle is perfect for protein shakes, pancake mix, eggs,
salad dressings, etc. Just drop the steel wire whisk BlenderBall into
the cup, screw on the top and shake it until your ingredients are
completely mixed. Available in two different sizes, learn more at
http://www.dormbuys.com/shop/product/85
Bringing a salad to work can sometimes be a pain. Between soggy lettuce
and leaky dressing containers- it can get messy. Now it's possible to
carry salads in one easy container- salad dressing included. The
Original Salad Blaster is a cool 28 ounce container for your veggies
with a 2 oz lid for your dressing. When you're ready to eat your salad
just push down the top and 'blast' your salad with the dressing. Shake
it up- and eat! Check it out at http://www.dormbuys.com/shop/product/63
For more gadgets and space-saving solutions for every part of your home
check out www.dormbuys.com
Mrs. Charles Darwin's Recipe Book
Charles Darwin’s name is recognized around the globe and his discoveries have shaped our understanding of the natural world. While the scientist pursued research and theory, his wife Emma Wedgwood Darwin, like many women of her time, kept a notebook filled with recipes, culinary instructions and personal anecdotes about everyday life in the Darwin household. Authors Dusha Bateson and Weslie Janeway have recreated and tested every one of Mrs. Darwin’s 55 recipes and put them in a new cookbook, Mrs. Charles Darwin’s Recipe Book: Revived and Illustrated (Glitterati Inc.; November 2008; $35.00/hardcover; ISBN-13: 978-0-9801557-3-0). This unique cookbook offers a rare glimpse behind the dining room doors of one of the Victorian era’s most eminent families.
More than a cookbook, Mrs. Charles Darwin’s Recipe Book illuminates a lifestyle at the top of English society. This treasure trove of fifty-five delicious recipes reflects Emma Darwin’s social position and responsibility for feeding her family, entertaining guests, and maintaining the household. Reading her recipes and notes today offers remarkable insight into Victorian life and includes dishes popular in her day such as:
· Baked Cheese Custard
· Scotch Woodcock
· Beef Collops
· Chicken and Macaroni
· Veal Cake
· Turnips Cresselly
· Baked Apple Pudding
· Potato Rissoles
· Arrowroot Pudding
· Compote of Apples
And of course, all her ingredients were free-range and organic.
These wonderful recipes have been adapted for today’s modern kitchen and are easy to prepare and create unique dinner menus for family get-togethers, holiday parties, or weeknight dinners.
From a historical perspective, the authors provide a unique look at Victorian life through their Introduction chapter, discussing details and practices of the Darwin household. And, the historian in anyone will be delighted to see many reprinted pages from Mrs. Darwin’s actual diaries.
“While researching our book we found that cooking and eating a dish enjoyed by Charles Darwin and his family brought us closer to the great man,” say authors Dusha Bateson and Weslie Janeway. “And our impression of Emma at the end of our culinary journey? We felt a growing admiration and warmth. From her letters she emerges as a truly interesting and extraordinary woman. “
February 12, 2009 was Darwin Day, the bi-centennial anniversary of Darwin’s birth and an international celebration of the discoveries and life of this extraordinary man. Mrs. Charles Darwin’s Recipe Book is the perfect complement to the celebration of the life of Charles Darwin through authentic dishes from the Darwin household, and opening a window into the life and accomplishments of Emma Darwin, who gracefully supported her husband along his path of scientific inquiry. Cookery, history, Victoriana, and botany buffs alike will be sure to devour this rich culinary exploration.
ABOUT THE AUTHORS
DUSHA BATESON studied history at England’s Cambridge University. She may have inherited her interests in investigating archival materials and writing from her father, a BBC foreign correspondent to the Balkans and author of several books. Born and raised in the UK, Dusha has worked as a journalist and as a librarian. In 1988, her husband, Sir Patrick Bateson, became Provost of King’s College where the Batesons entertained many guests, from Queen Elizabeth II to the Dalai Lama. The Batesons live in East Suffolk, England.
WESLIE JANEWAY studied history and politics at Barnard College and Brown University. She has worked as a political analyst in banking, investment banking and continued to work in investment (at Sontag Advisory, a boutique investment firm) until 2006, when she and her semi-retired husband moved to Cambridge, England. She lives with her husband and son variously between Cambridge, England, New York City, and the coast of Maine.
MRS. CHARLES DARWIN’S RECIPE BOOK
Revived and Illustrated
by Dusha Bateson and Weslie Janeway
Glitterati Inc.
November 2008
$35.00/hardcover
ISBN-13: 978-0-9801557-3-0
More than a cookbook, Mrs. Charles Darwin’s Recipe Book illuminates a lifestyle at the top of English society. This treasure trove of fifty-five delicious recipes reflects Emma Darwin’s social position and responsibility for feeding her family, entertaining guests, and maintaining the household. Reading her recipes and notes today offers remarkable insight into Victorian life and includes dishes popular in her day such as:
· Baked Cheese Custard
· Scotch Woodcock
· Beef Collops
· Chicken and Macaroni
· Veal Cake
· Turnips Cresselly
· Baked Apple Pudding
· Potato Rissoles
· Arrowroot Pudding
· Compote of Apples
And of course, all her ingredients were free-range and organic.
These wonderful recipes have been adapted for today’s modern kitchen and are easy to prepare and create unique dinner menus for family get-togethers, holiday parties, or weeknight dinners.
From a historical perspective, the authors provide a unique look at Victorian life through their Introduction chapter, discussing details and practices of the Darwin household. And, the historian in anyone will be delighted to see many reprinted pages from Mrs. Darwin’s actual diaries.
“While researching our book we found that cooking and eating a dish enjoyed by Charles Darwin and his family brought us closer to the great man,” say authors Dusha Bateson and Weslie Janeway. “And our impression of Emma at the end of our culinary journey? We felt a growing admiration and warmth. From her letters she emerges as a truly interesting and extraordinary woman. “
February 12, 2009 was Darwin Day, the bi-centennial anniversary of Darwin’s birth and an international celebration of the discoveries and life of this extraordinary man. Mrs. Charles Darwin’s Recipe Book is the perfect complement to the celebration of the life of Charles Darwin through authentic dishes from the Darwin household, and opening a window into the life and accomplishments of Emma Darwin, who gracefully supported her husband along his path of scientific inquiry. Cookery, history, Victoriana, and botany buffs alike will be sure to devour this rich culinary exploration.
ABOUT THE AUTHORS
DUSHA BATESON studied history at England’s Cambridge University. She may have inherited her interests in investigating archival materials and writing from her father, a BBC foreign correspondent to the Balkans and author of several books. Born and raised in the UK, Dusha has worked as a journalist and as a librarian. In 1988, her husband, Sir Patrick Bateson, became Provost of King’s College where the Batesons entertained many guests, from Queen Elizabeth II to the Dalai Lama. The Batesons live in East Suffolk, England.
WESLIE JANEWAY studied history and politics at Barnard College and Brown University. She has worked as a political analyst in banking, investment banking and continued to work in investment (at Sontag Advisory, a boutique investment firm) until 2006, when she and her semi-retired husband moved to Cambridge, England. She lives with her husband and son variously between Cambridge, England, New York City, and the coast of Maine.
MRS. CHARLES DARWIN’S RECIPE BOOK
Revived and Illustrated
by Dusha Bateson and Weslie Janeway
Glitterati Inc.
November 2008
$35.00/hardcover
ISBN-13: 978-0-9801557-3-0
Next Time You're In Newark...
Accession Public Relations and restaurant, JT's Original Louisiana Barbeque, announced today their official partnership with the goal of bringing the spotlight back to the Newark, New Jersey restaurant scene.
Located in the up and coming Cultural Arts District of downtown Newark, JT's provides an uplifting experience with a level of sophistication and down home cooking that business locals and out-of-town visitors can't stop talking about.
Owner James Turner first opened the restaurant in Gig Harbor, Washington and with its great success in the North West decided to move to New Jersey with his family with one thought in mind, "My wife and I decided to give Newark some Louisiana-style food."
And they have done just that, building their new place near many Newark attractions which include the reputable New Jersey Performing Arts Center, the Prudential Center, and historic Newark Symphony Hall.
JT's restaurant offers an array of succulent barbecued entrees. Whether you are in the mood for ribs, chicken, or a shredded beef po'boy sandwich there is something for every barbeque lover at JT's .
Other options include crispy fried catfish that go great with the home-made side dishes that might just challenge mom's macaroni and cheese, baked beans, potato salad and more. JT's also has a sweet spot and offers homemade sweet potato pie and peach cobbler that you can indulge in by slice or by the pan.
In addition to great food, customers enjoy live music and regularly held special events at a place that's looking to do more than fill their bellies. Rooted in the Newark community and regular supporters of Newark's nonprofits and charities, JT's shares a sense of family, fun and Louisiana tradition that will keep you coming back for more.
For more information visit JT's at 1011 Broad Street, Newark New Jersey 07102. 973.639.2222 or visit www.JTsBBQ.com.
Located in the up and coming Cultural Arts District of downtown Newark, JT's provides an uplifting experience with a level of sophistication and down home cooking that business locals and out-of-town visitors can't stop talking about.
Owner James Turner first opened the restaurant in Gig Harbor, Washington and with its great success in the North West decided to move to New Jersey with his family with one thought in mind, "My wife and I decided to give Newark some Louisiana-style food."
And they have done just that, building their new place near many Newark attractions which include the reputable New Jersey Performing Arts Center, the Prudential Center, and historic Newark Symphony Hall.
JT's restaurant offers an array of succulent barbecued entrees. Whether you are in the mood for ribs, chicken, or a shredded beef po'boy sandwich there is something for every barbeque lover at JT's .
Other options include crispy fried catfish that go great with the home-made side dishes that might just challenge mom's macaroni and cheese, baked beans, potato salad and more. JT's also has a sweet spot and offers homemade sweet potato pie and peach cobbler that you can indulge in by slice or by the pan.
In addition to great food, customers enjoy live music and regularly held special events at a place that's looking to do more than fill their bellies. Rooted in the Newark community and regular supporters of Newark's nonprofits and charities, JT's shares a sense of family, fun and Louisiana tradition that will keep you coming back for more.
For more information visit JT's at 1011 Broad Street, Newark New Jersey 07102. 973.639.2222 or visit www.JTsBBQ.com.
Wednesday, February 18, 2009
Gluten-Free Wedding Cakes Focus of Pamela's Products at Natural Products Expo West
Pamela's Products, an award-winning leader in the gluten-free foods arena, will serve gluten-free wedding cakes made From Pamela's Products Baking Mixes, at the Natural Products Expo West, March 6-8, 2009. President and Founder Pamela Giusto-Sorrells is working with a top-notch wedding cake company that are creates gluten-free cakes in various flavors to illustrate that 'you can't tell the difference in taste or appearance' when using her company's all natural gluten-free baking mixes. Pamela's Products will be located at Booth # 2664 in the Anaheim Convention Center (Anaheim, CA) during show floor hours (www.expowest.com).
Weddings bring together a diverse group of people in celebration; and a decadent, moist wedding cake--plays a key role. With a substantial number of people adhering to a gluten-free diet because of wheat allergies, other health issues, or a lifestyle choice, the idea that everyone can participate in the celebration of food traditions, while still enjoying a decadent, lush cake of any flavor is important to many brides & grooms. Pamela was inspired to connect with wedding cake company Branching Out to show that healthful gluten-free doesn't mean anything less than the best.
Throughout the day on both Friday and Saturday, Branching Out owners Jill Branch and Ann Sakai will create full-size wedding cakes, decorating them at the booth, and then serving them with Pamela from 4:00-6:00pm. One day will feature a white cake and the other day, chocolate; but Pamela's Products mixes can be used to create additional wedding cake flavors such as marble, chocolate chip, hazelnut or almond, lemon, tangerine, and more, as well as butter cream frostings. "I can't imagine a bride not eating her own Wedding cake!" says Pamela. "A woman I met told me that when she found out her daughter was Celiac the first thought to enter her mind was 'what will we do about her wedding cake?' With my mixes, you can have a delicious and beautiful wedding cake that is gluten-free and not have to apologize to anyone!"
In addition to the wedding cakes, Pamela's Products will be showcasing the following from their line of gourmet 'fast, easy & delicious' baking mixes and decadent packaged cookies:
Newly released 4 lb. size bag of Pamela's Gluten-Free Bread Mix & Flour Blend
· New Cornbread & Muffin Mix
· New Chocolate-Dipped Biscotti, in vanilla and chocolate flavors
· Debut of Ready to Eat line of cakes and cheesecakes--Cheesecakes are available in 3" mini and 6" sizes, and Chocolate Cake and Coffee cake in 6" and 9" inch serving sizes. (More information to come.)
Pamela, her Director of Marketing Stephanie Robbins, and the company's traveling baking diva and cupcake party hostess Marion will be on hand to discuss recipes, ingredients, gluten-free cooking, and, of course, to share sumptuous treats.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
Weddings bring together a diverse group of people in celebration; and a decadent, moist wedding cake--plays a key role. With a substantial number of people adhering to a gluten-free diet because of wheat allergies, other health issues, or a lifestyle choice, the idea that everyone can participate in the celebration of food traditions, while still enjoying a decadent, lush cake of any flavor is important to many brides & grooms. Pamela was inspired to connect with wedding cake company Branching Out to show that healthful gluten-free doesn't mean anything less than the best.
Throughout the day on both Friday and Saturday, Branching Out owners Jill Branch and Ann Sakai will create full-size wedding cakes, decorating them at the booth, and then serving them with Pamela from 4:00-6:00pm. One day will feature a white cake and the other day, chocolate; but Pamela's Products mixes can be used to create additional wedding cake flavors such as marble, chocolate chip, hazelnut or almond, lemon, tangerine, and more, as well as butter cream frostings. "I can't imagine a bride not eating her own Wedding cake!" says Pamela. "A woman I met told me that when she found out her daughter was Celiac the first thought to enter her mind was 'what will we do about her wedding cake?' With my mixes, you can have a delicious and beautiful wedding cake that is gluten-free and not have to apologize to anyone!"
In addition to the wedding cakes, Pamela's Products will be showcasing the following from their line of gourmet 'fast, easy & delicious' baking mixes and decadent packaged cookies:
Newly released 4 lb. size bag of Pamela's Gluten-Free Bread Mix & Flour Blend
· New Cornbread & Muffin Mix
· New Chocolate-Dipped Biscotti, in vanilla and chocolate flavors
· Debut of Ready to Eat line of cakes and cheesecakes--Cheesecakes are available in 3" mini and 6" sizes, and Chocolate Cake and Coffee cake in 6" and 9" inch serving sizes. (More information to come.)
Pamela, her Director of Marketing Stephanie Robbins, and the company's traveling baking diva and cupcake party hostess Marion will be on hand to discuss recipes, ingredients, gluten-free cooking, and, of course, to share sumptuous treats.
Pamela's Products are a tried-and-true staple for Celiacs. Celiac Disease is the world's most common autoimmune disease, with the only treatment today being a strict adherence to a diet devoid of gluten. Gluten is most commonly contained in wheat (durum, semolina, kamut, spelt), rye, barley and triticale. (For more complete information, please visit www.gluten.net, "About".) People with autism spectrum disorders, cancer, wheat allergies, alternative diets, and even those adhering to a Kosher or 'natural' diet, also frequently turn to Pamela's Products for satisfying that sweet tooth or simply for making bread or pancakes.
Reese’s Loves You Back
Get ready peanut butter and chocolate lovers, Reese’s is now loving you back! With all the love for Reese’s out there, the iconic brand will reward its loyalists by giving away up to $2.5 million in cash prizes toward gasoline and groceries through its Reese’s Loves You Back promotion. In addition, Reese’s fans will be introduced to the latest perfect combination to join the Reese’s family – Reese’s® Dark Chocolate Peanut Butter Cups. Reese’s enthusiasts can start feeling the love in June 2009 when the Reese’s Loves You Back promotion and Reese’s Dark Chocolate Peanut Butter Cups will be available at retail.
“Reese’s fans are very enthusiastic about the perfect taste experience that only Reese’s can deliver, and we believe our loyal customers deserve to be thanked and given something back for their devotion to the brand,” said Michele Buck, Senior Vice President and Global Chief Marketing Officer, The Hershey Company. “As the cost of gasoline and groceries rise, we saw the combination of putting cash back into consumers’ pockets and the launch of the delicious new Dark Cup taste experience as a perfect way for Reese’s to give back.”
The Reese’s Loves You Back on-pack, instant-win promotion invites consumers to look inside specially-marked wrappers of Reese’s Peanut Butter Cups, Reese’s Dark Chocolate Peanut Butter Cups, Reese’s Big Cup Peanut Butter Cups, Reese’s® Pieces® Candies, Fast Break® Candy Bars, ReeseSticks® Wafer Bars Reese’s® Nutrageous® and Reese’s Whipps™ for a chance to win up to $2.5 million in cash prizes in $10, $25 and $100 increments. Specially-marked Reese’s products are available in June while supplies last at mass, grocery, drug and convenience stores. The Reese’s Loves You Back promotion runs through December 31, 2009.
Tempting Reese’s lovers to visit the dark side, Reese’s Dark Chocolate Peanut Butter Cups feature the perfect combination of irresistible Reese’s peanut butter wrapped in dark chocolate. Beginning in June, Reese’s Dark Chocolate Peanut Butter Cups standard 2-cup packages, 6-packs and Reese’s Miniatures Dark Chocolate Peanut Butter Cups will permanently join the Reese’s family nationwide at mass, grocery, drug and convenience stores.
For additional information on the Reese’s Loves You Back promotion or Reese’s Dark Chocolate Peanut Butter Cups, visit www.reeses.com.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey’s Bliss. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark and Hershey’s Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, Joseph Schmidt and Dagoba as well as Starbucks Chocolate. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company’s founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey’s largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey’s success. Please visit us at www.hersheys.com.
“Reese’s fans are very enthusiastic about the perfect taste experience that only Reese’s can deliver, and we believe our loyal customers deserve to be thanked and given something back for their devotion to the brand,” said Michele Buck, Senior Vice President and Global Chief Marketing Officer, The Hershey Company. “As the cost of gasoline and groceries rise, we saw the combination of putting cash back into consumers’ pockets and the launch of the delicious new Dark Cup taste experience as a perfect way for Reese’s to give back.”
The Reese’s Loves You Back on-pack, instant-win promotion invites consumers to look inside specially-marked wrappers of Reese’s Peanut Butter Cups, Reese’s Dark Chocolate Peanut Butter Cups, Reese’s Big Cup Peanut Butter Cups, Reese’s® Pieces® Candies, Fast Break® Candy Bars, ReeseSticks® Wafer Bars Reese’s® Nutrageous® and Reese’s Whipps™ for a chance to win up to $2.5 million in cash prizes in $10, $25 and $100 increments. Specially-marked Reese’s products are available in June while supplies last at mass, grocery, drug and convenience stores. The Reese’s Loves You Back promotion runs through December 31, 2009.
Tempting Reese’s lovers to visit the dark side, Reese’s Dark Chocolate Peanut Butter Cups feature the perfect combination of irresistible Reese’s peanut butter wrapped in dark chocolate. Beginning in June, Reese’s Dark Chocolate Peanut Butter Cups standard 2-cup packages, 6-packs and Reese’s Miniatures Dark Chocolate Peanut Butter Cups will permanently join the Reese’s family nationwide at mass, grocery, drug and convenience stores.
For additional information on the Reese’s Loves You Back promotion or Reese’s Dark Chocolate Peanut Butter Cups, visit www.reeses.com.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey’s, Reese’s, Hershey’s Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey’s Bliss. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey’s Special Dark and Hershey’s Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger, Joseph Schmidt and Dagoba as well as Starbucks Chocolate. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company’s founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey’s largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey’s success. Please visit us at www.hersheys.com.
Explorer's Bounty of Florida Attending the Oscars!
Later this week, presenters, nominees and winners of the 81st annual Academy Awards will enjoy the red carpet treatment in advance of the actual ceremony. Starting February 20th, Explorer’s Bounty will spotlight their premium organic products at the premier natural health, wellness and green living ALIVE! Expo. Explorer’s Bounty Tribal Teas, fairly traded mate tea blends, will set the red carpet ablaze with energy. Starlets and Leading Men will crunch the new Puffed Fruit, a 100% organic “fruit only” 90 calorie snack, destined for greatness! Others will indulge on the artisan panned 70% cacao dark chocolate enrobed nuts, and lounge with a cup of Explorer’s Bounty single-origin small batch roasted organic coffees.
In partnership with MixMedia Award Suites, the luxury lounge will feature eco-friendly products and pampering, and act as an environmental and educational awareness event. As part of the event, Explorer’s Bounty will be showcasing their entire line of USDA-certified organic and fair trade products, including their maté tea blends, whole bean and ground premium coffees, dark chocolate enrobed nuts and beans and the newly introduced 100% pure puffed fruit that crunches.
Explorer’s Bounty is also proud to be the official logo of the celebrity gift bag of the ALIVE! Green Pavilion promoting their motto, “Always Organic, Always Great Tasting”. All bags will include a selection of Explorer’s Bounty products as well as a sampling from all of the companies participating in the pavilion.
Jim Ford, CEO of Explorer’s Bounty, commented, “This year’s ALIVE! Oscar Pavilion provides the unique combination of entertainment and eco-conscious living. As a company devoted to spreading awareness and availability of earth-friendly products, we are thrilled to be participating in this year’s festivities.”
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
In partnership with MixMedia Award Suites, the luxury lounge will feature eco-friendly products and pampering, and act as an environmental and educational awareness event. As part of the event, Explorer’s Bounty will be showcasing their entire line of USDA-certified organic and fair trade products, including their maté tea blends, whole bean and ground premium coffees, dark chocolate enrobed nuts and beans and the newly introduced 100% pure puffed fruit that crunches.
Explorer’s Bounty is also proud to be the official logo of the celebrity gift bag of the ALIVE! Green Pavilion promoting their motto, “Always Organic, Always Great Tasting”. All bags will include a selection of Explorer’s Bounty products as well as a sampling from all of the companies participating in the pavilion.
Jim Ford, CEO of Explorer’s Bounty, commented, “This year’s ALIVE! Oscar Pavilion provides the unique combination of entertainment and eco-conscious living. As a company devoted to spreading awareness and availability of earth-friendly products, we are thrilled to be participating in this year’s festivities.”
About Explorer’s Bounty
At Explorer’s Bounty, “exploring the planet for nature’s finest bounty” is a commitment the company holds true. Explorer’s Bounty markets and manufactures premium certified organic food products found throughout the world. For more information on Explorer’s Bounty, visit www.explorersbounty.com.
Organic Baby Food Company Acquired by Nest Collective
The Nest Collective http://www.nest-collective.com has announced the acquisition of Plum Organics, a leading provider of frozen, organic baby food and toddler meals. With this acquisition, The Nest Collective continues to fulfill its mission to create a suite of healthy, organic and nutritional products for babies and kids across America. The Nest Collective plans to build a family of leading brands through additional acquisitions and internal innovation. In addition to Plum Organics, Nest recently launched a new line of healthy kid’s food under Revolution Foods, the consumer products brand with a focus on organic lunchbox snacks and meals for children. Plum Organics’ product line includes organic, culinary-inspired baby food in three stages as well as sustainably produced whole-meal solutions for toddlers.
“With a focus on the needs of children and parents, Plum Organics felt like a natural extension of our greater portfolio,” said Sheryl O’Loughlin, CEO of The Nest Collective. “Our mission at Nest is to create a nurturing environment where great brands can grow. Now, with our support, Plum Organics can stay true to its core mission and accelerate its growth through cutting edge innovation and the business synergies of The Nest Collective.”
As part of The Nest Collective, Plum Organics will expand its product line and further advance its position as a pioneer in the baby food and toddler categories.
“As an entrepreneur and mom, I saw the Nest as a place to nurture a larger vision while staying true to the heart and soul of my company,” said Gigi Lee Chang, Founder of Plum Organics. “Nest represents a new lens through which business is conducted. Together with a talented and dynamic team, Nest balances the need for results, while upholding the values that Plum Organics was built upon.”
With this acquisition, Plum Organics becomes a wholly owned subsidiary of The Nest Collective.
About Plum Organics
Plum Organics is the leading frozen organic baby food brand in the nation. Building on the core value of "healthy eating for life," Plum Organics has created a line of culinary-inspired, fresh-frozen baby foods that are fortified with DHA for optimal nutrition. From ingredient sourcing to biodegradable packaging, Plum Organics is continuously striving to reduce their carbon footprint and to ensure that their product line is pure and clean from the inside out. Plum Organics Kids is a new product line that further builds on these core values and provides continued support with nutritious and simple solutions for the busy parent and growing child. For more information, visit: http://www.plumorganics.com
About Revolution Foods
Revolution Foods was founded on the belief that all children deserve access to healthy, wholesome foods where they need it most – in their schools. After great success revolutionizing the school lunch line, providing over 2 million organic meals to date, Revolution Foods is now offering an entire line of organic snacks and sandwich builders for on-the-go nutrition. Available products include: PopAlongs, popped organic whole grain chips; Mashups, organic squeezable fruit; and Jammy Sammys, organic snack-sized sandwich bars. On a mission to make every bite matter ™, 3% of the net product line sales goes back into the school lunch business, providing more meals to kids in underserved schools. For retail information and to learn more about Revolution Foods visit: http://www.revolutionfoods.com
About The Nest Collective
The Nest Collective is a company of consumer products brands focused on nourishing babies, toddlers and kids with healthy, organic foods. With a commitment to growing mission-based brands that nurture people and the planet, Nest’s goal is to build a long-term sustainable suite of brands, brand evangelists and world-class products. Nest intends to do so by caring for all stakeholders in the business – employees, community, products, packaging, suppliers and customers. The Nest Collective is backed by Catamount Ventures, Bridgescale and Simon Equity. For more information visit: http://www.nest-collective.com/
“With a focus on the needs of children and parents, Plum Organics felt like a natural extension of our greater portfolio,” said Sheryl O’Loughlin, CEO of The Nest Collective. “Our mission at Nest is to create a nurturing environment where great brands can grow. Now, with our support, Plum Organics can stay true to its core mission and accelerate its growth through cutting edge innovation and the business synergies of The Nest Collective.”
As part of The Nest Collective, Plum Organics will expand its product line and further advance its position as a pioneer in the baby food and toddler categories.
“As an entrepreneur and mom, I saw the Nest as a place to nurture a larger vision while staying true to the heart and soul of my company,” said Gigi Lee Chang, Founder of Plum Organics. “Nest represents a new lens through which business is conducted. Together with a talented and dynamic team, Nest balances the need for results, while upholding the values that Plum Organics was built upon.”
With this acquisition, Plum Organics becomes a wholly owned subsidiary of The Nest Collective.
About Plum Organics
Plum Organics is the leading frozen organic baby food brand in the nation. Building on the core value of "healthy eating for life," Plum Organics has created a line of culinary-inspired, fresh-frozen baby foods that are fortified with DHA for optimal nutrition. From ingredient sourcing to biodegradable packaging, Plum Organics is continuously striving to reduce their carbon footprint and to ensure that their product line is pure and clean from the inside out. Plum Organics Kids is a new product line that further builds on these core values and provides continued support with nutritious and simple solutions for the busy parent and growing child. For more information, visit: http://www.plumorganics.com
About Revolution Foods
Revolution Foods was founded on the belief that all children deserve access to healthy, wholesome foods where they need it most – in their schools. After great success revolutionizing the school lunch line, providing over 2 million organic meals to date, Revolution Foods is now offering an entire line of organic snacks and sandwich builders for on-the-go nutrition. Available products include: PopAlongs, popped organic whole grain chips; Mashups, organic squeezable fruit; and Jammy Sammys, organic snack-sized sandwich bars. On a mission to make every bite matter ™, 3% of the net product line sales goes back into the school lunch business, providing more meals to kids in underserved schools. For retail information and to learn more about Revolution Foods visit: http://www.revolutionfoods.com
About The Nest Collective
The Nest Collective is a company of consumer products brands focused on nourishing babies, toddlers and kids with healthy, organic foods. With a commitment to growing mission-based brands that nurture people and the planet, Nest’s goal is to build a long-term sustainable suite of brands, brand evangelists and world-class products. Nest intends to do so by caring for all stakeholders in the business – employees, community, products, packaging, suppliers and customers. The Nest Collective is backed by Catamount Ventures, Bridgescale and Simon Equity. For more information visit: http://www.nest-collective.com/
Tuesday, February 17, 2009
Guilt-Free Summer Snacks!
Guilt-Free Summer Snacks!
You have spent months spinning, detoxing, tanning and dieting to squeeze in their bathing suits. Now that the heat wave is here, poolside picnics and beach bbqs are full of foods made to pack the pounds right back on.
But there is hope! Kopali Organics SUPERGOOD SUPERFOODS are organic and fair trade snacks, all in low cal bags great for on the go. They are foods you can feel good about eating both inside (the brand takes care of local farmers and the environment) and out (the vitamins, antioxidants and fiber will keep your body bikini ready).
Kopali Organics are available at Whole Foods and Wegmans stores nationwide www.kopaliorganics.com.
You have spent months spinning, detoxing, tanning and dieting to squeeze in their bathing suits. Now that the heat wave is here, poolside picnics and beach bbqs are full of foods made to pack the pounds right back on.
But there is hope! Kopali Organics SUPERGOOD SUPERFOODS are organic and fair trade snacks, all in low cal bags great for on the go. They are foods you can feel good about eating both inside (the brand takes care of local farmers and the environment) and out (the vitamins, antioxidants and fiber will keep your body bikini ready).
Kopali Organics are available at Whole Foods and Wegmans stores nationwide www.kopaliorganics.com.
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