Miss America Named Spokesperson for National Pancake Day

Less than 72 hours after being crowned Miss America 2012, Laura Kaeppeler has flipped for kids and announced that she plans to exchange her crown for a chef’s hat, her gown for an apron and her sash for a spatula to serve as spokesperson for IHOP’s seventh annual National Pancake Day celebration benefitting Children’s Miracle Network Hospitals. In one of her first endeavors as Miss America, Kaeppeler hopes to help raise more than $2.7 million for children’s hospital programs nationwide on Tuesday, February 28 when IHOP restaurants nationwide give away millions of buttermilk pancakes from 7 a.m. to 10 p.m In return for the free fluffy treat, guests will be asked to make a voluntary donation to Children’s Miracle Network Hospitals or other local charities.

“Helping children in need is a great way to start my year of service as Miss America 2012 and I am honored to serve as a national Goodwill Ambassador for Children’s Miracle Network Hospitals,” said Kaeppeler. “I’ll be out there, and I hope that everyone gets out to their local IHOP on February 28 for free pancakes and to contribute to improving and saving children’s lives in their community.”

IHOP launched its National Pancake Day celebration in 2006 to benefit the communities in which it operates. Last year’s fundraiser was the largest one-day event in IHOP’s 53-year history with more than four million pancakes given away and over $2.5 million raised for local children’s hospitals and other worthy causes. To date, IHOP and its guests have raised nearly $8 million dollars in support of local charities.

"Each year we look forward to National Pancake Day and to welcoming our incredibly generous guests at our more than 1500 IHOP restaurants nationwide,” said Jean Birch, IHOP president. "We are excited about the continued support of the Miss America Organization and welcome Laura to the National Pancake Day family as we continue to make a difference in the lives of children across the country."

For more information about National Pancake Day, to find a local IHOP, or to donate to Children’s Miracle Network Hospitals, please visit www.IHOPpancakeday.com.

Conference to Look at Future of Food and Genetic Engineering

The subject of genetically engineered (GE) food will take center stage at the Ohio Ecological Food and Farm Association’s (OEFFA) 33rd annual conference, Sowing the Seeds of Our Food Sovereignty, in Granville, Ohio (Licking County) on February 18-19, 2012.

Andrew Kimbrell, the founder and executive director of the Center for Food Safety (CFS) and the International Center for Technology Assessment, will be a keynote speaker and workshop presenter at the event. Kimbrell is one of the country’s leading environmental attorneys, and an author of numerous books and articles on environment, technology and society, and food issues.

“Andy’s message will be getting to the heart of food sovereignty,” said Renee Hunt, OEFFA’s program director and the event’s organizer. “Will people have a choice to eat GE-free food? Will farmers have the choice to grow GE-free food?”

The conference is the state’s largest sustainable food and farm conference, and draws more than 1,000 attendees from across Ohio and the Midwest. In addition to Kimbrell, this year’s conference will feature keynote speaker Woody Tasch; more than 70 informative, hands-on workshops; two full day pre-conference workshops on February 17; a trade show; a fun and educational kids’ conference and child care area; locally-sourced and organic homemade meals, and Saturday evening entertainment.

On Sunday, February 19 from 2:45 to 4:15 p.m., Kimbrell’s keynote address, “The Future of Food,” will explore a food system at a crossroads. Kimbrell will describe the conflict between a food system increasingly reliant on pesticides, fertilizers, monocultures, and genetic engineering and surging consumer demand for healthy, local, organic, humane, and environmentally safe food. He will provide an up-to-date summary of this struggle and ways consumers and farmers can work together for a new food future.

Earlier in the day, from 9:30-11:30 a.m., Kimbrell will lead a workshop, titled “Genetic Engineering: The Battle for Safe Food, Public Health, and Environmental Protection.” He will describe the negative health and environmental effects of GE food, and CFS’s public education, advocacy, and legal work intended to safeguard the food system against a flood of deregulated GE products.

In response to the USDA’s unrestricted approval of GE Roundup Ready alfalfa, Kimbrell said the USDA has become “a rogue agency in its regulation of biotech crops and its decision to appease the few companies who seek to benefit from this technology comes despite increasing evidence that GE alfalfa will threaten the rights of farmers and consumers, as well as damage the environment.”

GE crops, such as alfalfa, threaten to contaminate organic and conventional non-GE crops through pollen drift, storage, transportation, and processing. GE crops have also been linked to pest and weed resistance, and the increased use of pesticides and herbicides. Recent consumer polls indicate consumer distrust of GE technology and the desire to have GE food labeled.

“What we constantly see is a failure of the media and of policymakers to really say, ‘The problem here is industrial agriculture,’” Kimbrell told Organic Connections. “They want us to see these events as scary isolated incidents instead of indicators of how dangerous and unsustainable our industrial food system has become. The sleight of hand is to try to treat each incident in its own isolation and not understand that they’re all connected to the larger systemic failures and problems of industrial agriculture.”

Kimbrell is author of 101 Ways to Help Save the Earth, The Human Body Shop: The Engineering and Marketing of Life, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food and general editor of Fatal Harvest: The Tragedy of Industrial Agriculture.

His articles on law, technology, social, and psychological issues have also appeared in numerous law reviews, technology journals, magazines, and newspapers across the country, and he has been featured in many documentary films, including “The Future of Food.”

In 1994, Utne Reader named Kimbrell one of the world’s leading 100 visionaries. In 2007, he was named one of the 50 people most likely to save the planet by The Guardian-U.K.

All events will take place at Granville Middle and High Schools, 248 New Burg St. in Granville. Pre-registration is required. Cost for the conference is $115 for OEFFA members and $175 for non-members, and meals must be purchased separately. Prices vary for late registrations, students, and one-day only registrations. Go to http://www.oeffa.org/conference2012.php for more information or to register online and receive $5 off the registration fee.

Announcing Divino Tuscany 2012 Wine Packages

FOOD & WINE TRAILS of Santa Rosa, California announces its ULTIMATE DIVINO TUSCANY 4-NIGHT PACKAGE wine adventure May 13-17, 2012. This tour was designed to precede Divino Tuscany 2012, a four-day festival of Tuscan wine being held May 17-20, 2012 in Florence, Italy, but can be purchased independently or as a seamless addition to the event.

According to Larry Martin, President of FOOD & WINE TRAILS, "last year's Divino Tuscany event was an over-the-top food and wine experience, with dinners and tastings hosted by some of Tuscany's most noble wine-families in historic Florentine buildings. The one thing missing was a way to connect with those families and visit their wineries in the countryside. So this year we are offering the opportunity to stay overnight at the estates or hotels owned by the Ferragamo and Banfi families, plus what we are calling the ULTIMATE DIVINO TUSCANY tour; a four-night, small-group wine adventure that will connect you to the best of the best."

The ULTIMATE TUSCANY tour will visit three of Tuscany's most famous wine regions: The Super-Tuscan region of Bolgheri on the Tuscan coast; Montalcino, a region famous for Brunello; and Chianti Classico. Some of the tour highlights will include: professional escort services by an English speaking Italian-sommelier, 2 nights at the Hotel Plaza Lucchesi, 2 nights at the Hotel Fonte de Medici, winery-hosted meals, and multiple opportunities to taste 90 to 100 point wines, such as Tua Rita's Redigaffi 2007, Ornellaia 2008, Sassicaia's Sant Antimo 2007, Castello Banfi's Poggio all'Oro 2004, and Castello di Brolio's Chianti Classico 2008. All wineries were personally selected by James Suckling, the former long-time Senior International Editor of Wine Spectator Magazine.

On the ULTIMATE TUSCANY tour, guests will visit medieval villages, acclaimed wineries, enjoy winemaker led vineyard tours, wine-paired lunches and dinners, and a gala farewell dinner at a castle owned by one of Italy's top wineries, before progressing on to Divino Tuscany 2012 where guests will have the rare opportunity to drink 90 to 100 point rated Tuscan wines from such famous wineries as Sassicaia, Ornellaia and Valdicava and to meet and mingle with Italian wine royalty. Some of these producers have noble lineage dating-back hundreds of years whose ancestors planted vineyards that now produce some of the world's most sought-after wines.

As was done last year for the inaugural of Divino Tuscany, the 2012 finale will be a traditional Tuscan barbeque at the private Chianti villa of music industry superstar Sting and his wife, Trudie Styler. For many, the opportunity to meet and mingle with Sting was the highlight of the 2011 event.

The price for the ULTIMATE DIVINO TUSCANY PRE PACKAGE is $3,429 usd per person, double occupancy, with a $330 usd supplement for single travellers. The tour can be purchased as part of Divino Tuscany 2012 or independent of the event.

The ticket price to attend Divino Tuscany 2012 is 1,900 Euros (approximately $2,660 USD), not including taxes or the cost of accommodations or airfare to Florence. The ticket price includes admission to all wine tastings, dinners and parties in some of the most historic buildings of Florence, all overseen by James Suckling. FOOD & WINE TRAILS is also offering optional 2-night pre or post event hotel packages, and various hotel options in Florence, for the event.

"Don't put off purchasing your Divino Tuscany 2012 event tickets as only 500 or so tickets are available," says Martin, "it's a first-come, first-serve situation so we suggest that any wine or lover of all things Italian, get their foot in the door now. We also highly recommends you round out the experience by extending with the ULTIMATE DIVINO TUSCANY wine adventure.

For more information, visit www.foodandwinetrails.com/ultimate_tuscany or call the toll-free 800-367-5348 to book.

Eddie Merlot's Beef & Burgundy Special

Eddie Merlot’s brings you its best with our Beef and Burgundy features, starting at $21.95 and available exclusively from January 2 – February 26:

Beef Bourguignon - $21.95: Beef tenderloin simmered with roasted mushrooms, cippolini onions and Burgundy wine.

Winemaker’s Steak - $31.95: Twin Filets with a rich burgundy pan sauce enhanced with prosciutto, mushrooms and shallots.

Steak au Poivre - $31.95: All Natural New York Strip encrusted with peppercorns, flashed with Cognac then finished demi glace.

Veal Chop Dijonnaise - $29.95: Porterhouse chop in a Dijon mustard sauce with cippollini onions and wild mushrooms.

Steak Diane - $31.95: Two 4oz. Filet Mignon medallions served with a traditional Diane Sauce of mushrooms, cognac, butter, veal stock, cream, mustard, and thyme.

Add the perfect complement to your meal with a glass of Joseph Drouhin Chorey-Les-Beaune for only $10. Or, enjoy a bottle for just $39.

Guests are encouraged to make reservations online at EddieMerlots.com, or by calling Eddie Merlot’s at one of these locations:

Burr Ridge, 201 Bridewell Drive, 630-468-2098
Cincinnati, 10808 Montgomery Rd. at the I-275 interchange,
513-489-1212
Columbus, 1570 Polaris Parkway at the I-71 interchange, 614-433-7307
Fort Wayne, 14 and 24 at Jefferson Pointe, 260-459-2222*
Indianapolis, 96th and Keystone, 317-846-8303
Louisville, 455 S. Fourth Street, Suite 102, 502-634-1818

*Our Fort Wayne location is under temporary construction through January 9. We apologize for any inconvenience as we strive to better serve our customers in a relaxed and elegant environment.

Genetically Engineered Foods - Obama Administration Angers Public - Agent Orange Herbicide Ingredient Would be Widely Used

Over the holidays, the United States Department of Agriculture announced its approval of a novel strain of genetically engineered corn, developed by Monsanto, purportedly being “drought tolerant.”

Despite receiving nearly 45,000 public comments in opposition to this particular genetically engineered (GE) corn variety (and only 23 comments in favor), the Obama administration gave Monsanto the green light to release its newest GE corn variety freely into the environment and American food supply, without any governmental oversight or safety tracking.

“President Obama and Secretary of Agriculture Vilsack just sent a clear message to the American public that they do not care about our concerns with genetically engineered food and their questionable safety, adverse environmental impacts, and detrimental effects on farmers, especially organic farmers,” says Mark A. Kastel, Senior Farm Policy Analyst with The Cornucopia Institute.

“This is just the latest in a string of approvals of genetically engineered crops, and it is clear that despite campaign promises of change from Obama, he has not had the courage to stand strong against the powerful agribusiness and biotechnology lobbies,” Kastel added.

In addition to its announcement approving Monsanto’s newest GE corn variety, the USDA also opened a 60-day public comment period for two additional petitions – one for Monsanto’s GE soybean containing higher levels of an omega-3 fatty acid, that does not naturally occur in soybeans, and the other from Dow AgroSciences for corn that has been genetically engineered to better resist the poisonous herbicide 2,4-D.

The public can comment on Dow's 2,4-D corn at:

http://www.regulations.gov/#!documentDetail;D=APHIS-2010-0103-0001

While the USDA attempts to assure the public that 2,4-D is safe, scientists have raised serious concerns about the safety of this herbicide, which was used as a key ingredient in “Agent Orange,” used to defoliate forests and croplands in the Vietnam War.

2,4-D is a chlorophenoxy herbicide, and scientists around the world have reported increased cancer risks in association with its use, especially for soft tissue sarcoma and malignant lymphoma. Four separate studies in the United States reported an association with chlorophenoxy herbicide use and non-Hodgkin lymphoma.

"The concern is that, just like Monsanto's genetically engineered corn that is resistant to RoundUp™ (glyphosate) herbicide, the approval of a cultivar resistant to 2,4-D will cause an exponential increase in the use of this toxic agrichemical," Kastel stated.

Research by the EPA found that babies born in counties with high rates of 2,4-D application to farm fields were significantly more likely to be born with birth defects of the respiratory and circulatory systems, as well as defects of the musculoskeletal system like clubfoot, fused digits and extra digits. These birth defects were 60% to 90% more likely in counties with higher 2,4-D application rates.

The results also showed a higher likelihood of birth defects in babies conceived in the spring, when herbicide application rates peak.

In its petition, Dow AgroSciences states that 2,4-D is increasingly important for chemical farmers because of the presence of weeds that have developed resistance to glyphosate, as a result of the widespread use of Monsanto’s genetically engineered glyphosate-resistant crops.

When Monsanto introduced glyphosate, it was touted as a safer and less toxic alternative to herbicides like 2,4-D. Now, an emerging body of scientific literature is raising serious concerns about the safety of glyphosate as well.

“The concern that the use of GE crops, which are resistant to particular herbicides, leads to the creation of 'superweeds' is now shown to be valid and serious, as even the chemical companies now recognize and admit this is a problem,” says Kastel.

“In 2012 the USDA is proposing approving a new GE corn variety that is resistant to a different toxic herbicide, escalating the toxic treadmill in chemical-dependent agriculture,” said Jay Feldman, Executive Director of Beyond Pesticides. “This is nothing more than a band-aid solution to a serious problem, and will only give rise to more superweeds, more herbicide pollution in our environment, more herbicide poisoning, while likely leading to the need for even more toxic herbicides a couple of years down the line. This foolish circle has to end,” Feldman said.

Farm research groups like The Cornucopia Institute are also concerned with the impact of genetically engineered crops on organic farmers, whose organic crops are already at risk of contamination with Monsanto’s unnatural DNA, from pollen drift.

In its Environmental Assessment of the “drought tolerant” Monsanto corn, the USDA conceded that gene flow of corn pollen is likely to occur. It is well-established that corn pollen travels, and pollen from genetically engineered plants will contaminate natural corn plants.

“The irony, of course, is that organic fields and crops are much more drought tolerant, because common sense and field trials show healthy and biologically active organic soil retains moisture much better than tired and depleted soil on conventional monoculture farms, and organic crops are healthier and more robust than conventional crops,” said Charlotte Vallaeys, a researcher at Cornucopia.

“But Monsanto cannot profit from healthy soil and healthy organic crops, while they can profit from genetically engineering, patenting, and owning new life forms,” Vallaeys continued. “It’s unfortunate that the Obama administration is equally misguided by supporting Monsanto and Dow’s petitions and ignoring citizens' demand for an immediate end to approving these genetically engineered crops in our food supply.”

The newest genetically engineered soybean petitioned by Monsanto is one of the first to claim a public health benefit, since it has been engineered to contain higher levels of an omega-3 fatty acid, stearidonic acid.

“Genetically engineering a ubiquitous monoculture crop to contain higher levels of just one particular nutrient will not solve our public health crisis, and might even exacerbate it, since a healthy diet is about much more than simply increasing the levels of one particular omega-3 fatty acid,” said Vallaeys. “It’s another band-aid solution that will do little to address the root of the problem with our nation’s “nutrition” problem, which is people eating too many processed foods containing corn and soybean derivatives, and not eating a varied diet of nutrient-rich wholesome foods.”

The USDA surveyed 43 foods and compared their nutritional content in 1999 to original testing that took place in 1950. Half of the nutrients measured declined by 6 to 38%. "Industrial agriculture, as compared to organics, have relegated our diets to a lot of empty calories," Vallaeys added.

On the campaign trail in 2007, the President said that genetically modified foods should be labeled because Americans “should know what they are buying.”

Despite promises of change, Mr. Obama appointed former Iowa Governor Tom Vilsack as USDA Secretary, who had gained notoriety in agricultural circles after being named Governor of the Year by the Biotechnology Industry Organization.

Obama subsequently appointed two pro-GMO agrochemical company lobbyists to powerful positions in his administration. Michael Taylor, a former Monsanto lobbyist, became food czar at the Food and Drug Administration. Islam Siddiqui, a lifelong pesticide lobbyist and GMO advocate, was appointed Chief Agricultural Negotiator.

These appointments revealed the tight grip that Monsanto and other biotech corporations have on elected officials, and raised further doubts regarding the promises for change by the current administration.

Adding insult to injury, the Obama USDA’s timing for announcing notices related to genetic engineering mirrors the Bush administration's approach of burying the news and actively discouraging public participation. The FDA declared GMO salmon was safe, on the Friday before the long Labor Day weekend in 2010.

Then the USDA made their highly controversial decision to deregulate GMO alfalfa during the busy holiday season of 2010. Their decision is being challenged by The Cornucopia Institute, Beyond Pesticides, Center for Food Safety and scores of other plaintiffs in federal court.

More recently, the announcement that Monsanto’s newest genetically engineered corn had been deregulated, and that Monsanto and Dow had petitioned for additional approval of GMO corn and soybeans, came the week between Christmas and the New Year Day holiday.

"When attempting to bury controversial news, it's not uncommon for the government to issue press releases on days when the public isn't paying attention and the news media is on vacation," noted Cornucopia’s Mark Kastel. "The Bush administration did the same thing when announcing that bovine spongiform encephalopathy (mad cow disease) had entered the domestic food chain."

Citizens can comment on the proposed approval of Dow’s 2,4-D tolerant corn and Monsanto’s stearidonic acid soybeans until February 27, 2012.

An online petition opposing Dow's 2,4-D corn variety, which will be sent to President Obama and Secretary Vilsack

IHOP Aims to Raise $2.7 Million for Children’s Miracle Network Hospitals And Other Local Charities on National Pancake Day

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, will once again invite guests to enjoy free pancakes while supporting a worthy cause as part of the company’s philanthropic National Pancake Day on Tuesday, February 28, 2012. Setting its most ambitious fundraising objective yet at $2.7 million, the family-friendly restaurant chain hopes that this seventh year will be lucky for Children’s Miracle Network Hospitals and other local charities.

“Although every day can be made an IHOP day, there is only one National Pancake Day, so we look forward to seeing our regulars and new guests on February 28,” said Jean Birch, IHOP’s president. “The generosity of our guests, franchisees and team members is evidence of what makes IHOP special, and what has allowed us to surpass our ambitious fundraising targets each year. Our goal is to make this seventh year the most successful to date, and bring the cumulative total raised for charities to more than $10 million.”

On National Pancake Day, more than 1,500 IHOP restaurants throughout the United States will serve each guest a free short stack of IHOP’s signature buttermilk pancakes all day long, from 7 a.m. to 10 p.m. In return, guests are encouraged to make a voluntary donation to support the local Children’s Miracle Network Hospital or another local charity. Guest donations have helped Children’s Miracle Network Hospitals purchase equipment and fund a variety of life-saving procedures and treatments for seriously ill or injured children.

Participating IHOP restaurants will also raise funds for Children’s Miracle Network Hospitals during the month of February through the sale of “Miracle Balloons” for $1 and $5 each. Personalized and displayed in the restaurants, Miracle Balloons offer guests an additional way to show their support of Children’s Miracle Network Hospitals and contribute to the IHOP National Pancake Day fundraising effort. Guests who purchase a $5 Miracle Balloon will receive a coupon good for $5 off their next visit with a $20 purchase.

National Pancake Day is the best known of IHOP’s initiatives to support the communities in which it operates. Since the first celebration of National Pancake Day in 2006, IHOP, its guests, franchisees and team members have raised nearly $8 million. In 2011 alone, IHOP served more than four million free pancakes and raised more than $2.5 million in support of Children’s Miracle Network Hospitals and other local charities.

For more information about IHOP’s National Pancake Day, or to learn more about Children’s Miracle Network Hospitals and make an online donation, visit www.ihoppancakeday.com.

If You're in Napa: Historic Oakville Grocery to Close Temporarily for Structural Renovation

Oakville Grocery Company’s flagship store - the oldest continually operating grocery store in California (open since 1881) and one of Napa Valley’s most beloved “must stop” destinations - will temporarily close its doors from January 2nd, to Mid-March of 2012, for a necessary structural renovation. This much needed restoration will preserve the charm and ambiance of the historic property, while also ensuring that the store will be able to serve the community for decades to come.

During the closure all services within the building will cease operations, including those of the Oakville Post Office. According to Guy Byrne, construction manager for the project, “the store was built without a foundation. In order to preserve the original building there must be a foundation added and reinforcement of all of its walls.” Moving the post office to another building on the property - part of the approved permitting for the renovations and additions, - will provide a more comfortable customer flow and will also make the store ADA compliant. An update to the electrical system will make the property more energy efficient, and there will be more room created for prepared and packaged product. There will also be two small buildings added for storage and back of house operations; and two additional public restrooms.


Additionally, a proposed 600 square foot space (including a porch) is being built behind the main store to accommodate the Post Office. While the U.S. Postal Service has not yet confirmed that it will be relocating the Oakville branch to this space, Rudd Properties has offered to build this new post office at its own expense for the benefit of the local community. Temporarily, the Oakville residents will be able to pick up their mail at a modular post office that the U. S. Postal Service has set up in the parking lot of Oakville Grocery.

Other improvements to the store will include updated food and beverage equipment, energy saving refrigeration, and an increase in fresh food selection. Customers can expect to see many more Oakville Grocery private label products from Napa and Sonoma, as well as a major increase in baked goods. Oakville Grocery Company exclusively carries products from the state of California, with an emphasis on Napa and Sonoma counties.

About Oakville Grocery Company, Oakville and Healdsburg

For 130 years the original Oakville Grocery location on Route 29 in Oakville has been the "little country store" in the heart of the Napa Valley, attracting visitors from near and far with its special Oakville charm. The store’s selection focuses on wonderful, handmade local products from neighbors in Napa and Sonoma counties. Along with delicious made-to-order sandwiches, gourmet cheeses and charcuterie, Oakville Grocery offers a wide array of prepared foods to go or to enjoy on property. You will also find shelves lined with specialty items including local olive oils and vinegars, unique mustards, marinades and handmade preserves. The Sonoma County location opened over ten years ago on the historic town square in Healdsburg. Conveniently located at the corner of Center and Matheson Streets, where the outdoor covered patio serves as the perfect spot to enjoy a morning coffee and fresh pastry or a delicious lunch in this charming wine country town.

IHOP Introduces Breakfast Innovation with Hash Brown Stacks

IHOP, one of America’s favorite restaurants for breakfast, lunch and dinner, continues to innovate breakfast with its debut of Hash Brown Stacks. Hash Brown Stacks offer guests a tower of flavor by layering golden hash browns with eggs and a variety of toppings ranging from mouth-watering bacon or ham, delicious cheese and creamy hollandaise sauce to Provolone cheese and sliced tomato on the under 600 calorie SIMPLE & FIT option.

“For many, the word ‘breakfast’ triggers thoughts of crispy hash browns and perfectly-prepared eggs served with bacon, ham or indulgent hollandaise sauce,” said Natalia Franco, IHOP’s senior vice president, marketing. “Our new Hash Brown Stacks combine these amazing flavors and textures in several different ways to give guests unique and flavorful breakfast options only available at IHOP.”

Available at participating IHOP restaurants nationwide through February 19, Hash Brown Stacks start at a suggested retail price of $5.99 and are served with a choice of fresh fruit or two buttermilk pancakes.

· Spinach & Mushroom Hash Brown Stack - Golden hash browns topped with sautéed spinach and mushrooms, melted Provolone cheese, sliced tomato, an over-medium egg, rich hollandaise sauce and green onions.

· Bacon & Cheddar Hash Brown Stack - Golden hash browns topped with crisp diced bacon, melted Cheddar cheese, sliced tomato, an over-medium egg, rich hollandaise sauce, green onions, and then more diced bacon.

· Ham & Swiss Hash Brown Stack - Golden hash browns topped with grilled ham, melted Swiss cheese, sliced tomato, an over-medium egg, rich hollandaise sauce and green onions.

· SIMPLE & FIT Spinach & Mushroom Hash Brown Stack - Golden hash browns topped with sautéed spinach and mushrooms, melted Provolone cheese, sliced tomato, scrambled egg substitute and fresh green onions, and is served with a side of fresh fruit. Like all SIMPLE & FIT choices at IHOP, the SIMPLE & FIT Spinach & Mushroom Hash Brown Stack clocks in at under 600 calories.

For more information or to find an IHOP restaurant near you, please visit www.ihop.com. Follow IHOP on Facebook at www.facebook.com/ihop

Blue Diamond Reveals Newest Nut•Thins® Flavor - Pepper Jack!

As the Almond People™, Blue Diamond is pretty partial to almonds in anything, but we think you’ll agree these crispy crackers go well with almost everything. Now you can enjoy the delicious taste of Blue Diamond Nut•Thins® in a new flavor – Pepper Jack! Making their debut this January, these perfectly seasoned crackers let you hang onto the flavor and let go of the guilt... wheat & gluten-free, loaded with crunch and bursting with pepper jack flavor. Try them with salsa for a savory snack! Please let me know if you’d like to sample the new Pepper Jack Nut•Thins® or any other Blue Diamond Product, such as their Nut Chips, Almond Breeze or Breeze Coconutmilk Blend. Happy to send! High res images are also available. Thanks so much in advance!

Available in eight additional flavors, the crispy, crunchy texture of Nut•Thins® is converting chip lovers by the handful! Plus, for those sensitive to gluten, Nut•Thins® are a wonderfully tasty alternative. Nut•Thins® are available in Almond, BBQ, Cheddar Cheese, Hazelnut, Pecan, Smokehouse, Hint of Sea Salt, and Country Ranch. These delicious crackers can be found at any Whole Foods or natural foods section in your grocery store.

New Year's Eve Celebration Menu from the White House Inn

Appetizers

Baked Brie - $10
Spinach & Artichoke Dip-$10
Lobster Mac n
Shrimp Cocktail -$10

Salads
House salad- mixed greens with carrots, onion, croutons & your choice of dressing

Caesar Salad topped with cheese & croutons

Entrees

Accompanied by your choice of 2 side dishes

Prime Rib - $32
12 oz Prime rib topped with au Jus

Chicken Rochambeau - $28
8 oz. chicken breast with ham, provolone cheese & topped with brown gravy

Lobster Tail - $48
Two 6 oz. lobster tails

Filet Mignon - $38
8 oz. filet mignon Oscar style

Surf & Turf - $55
8 oz. filet & 6 oz. lobster tails

Steak Lynchburg - $38
12 oz. strip studded w/ peppercorns & fresh made Jack Daniels sauce

Salmon - $32
8 oz. pan seared & topped with a shrimp lemon Burre Blanc

Side Dishes:
Baked Potato, Sweet Potato, Mashed Potato, Rice, Vegetable Medley, Green Beans & Saut

The White House Inn is located at:

4940 Muhlhauser Rd
Hamilton (West Chester), OH 45011
Phone: 513.860.1110
Fax: 513.860.9050

Menus Now Available on LocalEats Apps and LocalEats.com

LocalEats, a top-selling travel app dedicated to helping diners find the best locally owned restaurants in America, and SinglePlatform, a company committed to helping local businesses get discovered online, announced a content partnership today. The partnership places SinglePlatform’s menu content into both the LocalEats iPhone and iPad apps, as well as the LocalEats.com website. The new content brings LocalEats users complete access to 12,000+ restaurant menus from LocalEats-selected restaurants, without having to leave the app or the LocalEats website to view them.

Since the LocalEats app launched in 2008, it has consistently added increased in-app functionality for users, such as the ability to call a taxi via Taxi Magic, make a reservation with OpenTable, or even find a restaurant deal, through its recently announced partnership with top dining deal aggregator BiteHunter.

SinglePlatform co-founder Wiley Cerilli said, "LocalEats is unusual in that it's not a user-generated content app, but instead is a highly curated app that doesn't include chains. At SinglePlatform, we want to help the world find exactly these sorts of restaurants -- places that perhaps don't have the resources to plug their menu into the internet across the spectrum, or even have a website -- but which can greatly benefit from having it deployed from a "single platform" like ours.”

"We are happy have a menu partner who can provide more than just big-city restaurant menus, and in fact shares our commitment to helping great local restaurants across America be discovered,” said Kelsey Weaver of LocalEats. “Because of their direct relationship with restaurants, SinglePlatform has the most up-to-date menus available in markets of every size, from large to small. Users of LocalEats will enjoy the increased convenience of viewing menus in-app. ”

The LocalEats app, which also includes international destinations, is available now in the App Store.

Bring Color & Flavor to Winter Cooking with the Piquillo Pepper

Envision a rich, sweet pepper, hand-picked from the hills of Peru and fire-roasted before being packed so perfectly that each pepper is ready to use, straight from the jar. Roland® Piquillo peppers are delectable and easy-to-use. Their vibrant color and piquant, roasted flavor makes them the perfect ingredient to liven up winter cooking. Sandra Gutierrez, chef and author of The New Southern-Latino Table, makes a scrumptious Chicken Stew with Piquillo Peppers and White Wine (recipe below) that will bring warmth to your kitchen. “Piquillo” is Spanish for “little beak,” which describes the beak-like shape of the pepper. Traditionally grown in Spain, Roland® Piquillo peppers are grown in Peru in a similar climate and soil. Bright red, sweet, and tangy, the Piquillo is a great addition to salads, stews, and sandwiches. The slightly smoky flavor adds a depth and intrigue to dishes. Because the piquillo is so delicately packed, it is perfect for stuffing or serving whole. The peppers are nearly uniform in size, color, and shape which makes them easy to use with little waste.

TIPS
Drain the piquillo peppers and blot them dry with paper towels so they're easier to slice.
Don't rinse piquillo peppers under running water; doing so, removes flavor.
Use piquillo peppers in place of roasted red peppers in your favorite recipes.
To make a deliciously flavored sandwich spread or dip, simply process 3 or 4 piquillo peppers with 1 cup of mayonnaise and 1 grated garlic clove, until smooth.
Add finely minced piquillo peppers to your next pot of chili for a sweet touch.
Stuff piquillo peppers with a creamy salad (such as egg, potato or tuna) for a quick, easy, and elegant appetizer.

RECIPE

Chicken Stew with Piquillo Peppers and White Wine
By Sandra A. Gutierrez

1 large chicken cut into 8 portions
Salt and Pepper
2 tablespoons Roland® extra virgin olive oil
2 cups thinly sliced white onions
1-½ cups sliced Roland® Piquillo peppers
½ teaspoon dried oregano
½ teaspoon dried thyme
1 bay leaf
2 cups chopped plum tomatoes
8 ounces white wine
¼ cup Roland® capers
1 cup black Roland® olives (like Kalamata), pitted and left whole

Pat chicken dry with paper towels; season liberally with salt and pepper. In a large Dutch oven, set over medium-high heat, heat the oil. When the oil is hot, brown the chicken pieces on all sides, until golden brown. Remove the chicken to a separate plate and set aside; remove pan from the heat and with a spoon, remove all but 1 tablespoon of the fat rendered in the pan (discard the excess fat). Set the Dutch oven over medium-high heat; add the onions and cook, while stirring, for 1-2 minutes or until onions have begun to soften. Add the piquillo peppers, oregano, thyme, and bay leaf stir well, until combined and cook for 30 seconds. Add the plum tomatoes and the wine, stirring well and scraping up the brown bits from the bottom of the pan. Return the chicken to the pot (and any juices that collected on the plate as it rested) and bring the liquid to a boil; cover, lower the heat and simmer for 20 minutes. Add the capers and black olives and cover again; simmer an additional 15-20 minutes or until the chicken is cooked through (the juices will run clear when pierced with a fork). Before serving, season with more salt and pepper, to taste. Note: I like to serve this in deep bowls with plenty of crusty bread to help me sop up the juices. It's also delicious when spooned over an easy pilaf made with rice (or farro) or over cooked noodles.

Unique New Year’s Eve Cocktail Ideas from Nielsen-Massey

The bubbly will be flowing on New Year’s Eve, but there are a lot more holiday cocktail options than the traditional champagne. Party hosts can impress guests with unique drink recipes and staple cocktails that are easily enhanced with a dash of flavor extract.

Nielsen-Massey Vanillas offers products that are secret weapons for creative mixologists looking for ways to add extra flavor to classic drinks. A dash of Nielsen-Massey’s Rose Water adds a light taste to champagne while Pure Almond Extract mixes well in a piña colada. Madagascar Bourbon Pure Vanilla Sugar is also a great way to rim cocktail glasses.

Inventive mixologists can add a teaspoon of Pure Peppermint Extract to 2 ounces of vodka to create Peppermint Schnapps or try the Nielsen-Massey Peppermint Pattitini recipe below that will bring New Year’s cheer to the party.

Nielsen-Massey Peppermint Pattitini

2 oz. Vodka
2 oz. Half & half or cream
1 heaping Tablespoon hot cocoa mix (i.e. Ghiradelli Premium Hot Cocoa)
¼ teaspoon Nielsen-Massey Pure Peppermint Extract
½ teaspoon Nielsen-Massey Pure Chocolate Extract
½ teaspoon Nielsen-Massey Pure Tahitian Extract (Madagascar or Mexican if preferred)
Ice
Chocolate syrup
Mini candy cane

Add all ingredients except the syrup in a shaker and shake vigorously. Pour into chilled martini glasses. Garnish with a swirl of chocolate syrup and candy cane.

* for a fun twist, swirl chocolate syrup in martini glasses, then place in freezer for 5-10 minutes
** garnish with a sprig of fresh peppermint for more holiday cheer

Serves 2

Pucker-Up with Wolfgang Puck's New Valentine's Cocktail: the Red Velvet Martini

Master Chef, Wolfgang Puck and Spago Beverly Hills’ Executive Pastry Chef Sherry Yard introduce The Red Velvet Martini, their latest cocktail drink just in time for Valentine’s night. Wolfgang Puck’s new Double Blend Mocha Organic Cold Brewed Iced Coffee is the secret ingredient along with Vodka, Chambord, and fresh raspberries. Double Blend Mocha provides a decadent flavor base as it’s made with bold, rich espresso and Viennese chocolate.

“My iced coffees, initially inspired by our pastries and crème brûlée, are a guilt free pleasure because they are only 120 calories, organic, made with a cold brewed process” says Wolfgang Puck. “All the coffee flavors like Vanilla Fusion, Double Blend Mocha, Crème Caramel and Cafe Au Lait add that extra special pizzazz to holiday deserts, shakes and drinks.”

Here is Wolfgang’s recipe for The Red Velvet Martini introduced at Wolfgang Puck at the Hotel Bel-Air in Beverly Hills, California:

· 2 oz Wolfgang Puck’s Double Blend Mocha Organic Cold Brewed Iced Coffee (Very cold)
· 1 ½ oz Vodka
· ½ oz Chambord
· 3 Fresh Raspberries

Muddle the raspberries and put all ingredients in a Martini shaker and shake well for 10 seconds, strain, pour into your favorite Martini glass and have a Happy Valentine’s Night.

All four flavors are now available in The Fresh Market Stores, The Natural Food Section of Kroger, Rice Epicurean Markets, Fry’s, Dillons, Kings Sooper, Smith Food Stores, Henry’s Farmers Markets, select Whole Foods Market, CVS, and Bristol Farms Stores , Jimbos in California and Morton-Williams, Amish Market, Westside Markets and Garden of Eden in Manhattan. http://www.wolfgangpuckicedcoffee.com/

BRAVO! introduces two-course dinner menu January 9!

BRAVO! Cucina Italiana in West Chester is continuing to celebrate into the New Year with the debut of its $15.95 two course dinner menu on Jan. 9. For $15.95, guests can enjoy a delicious soup or salad and one of five housemade entrées, Sunday through Thursday from 4 p.m. to close. BRAVO! is a BRAVOIBRIO Restaurant Group concept.

BRAVO!’s $1595 two course dinner menu will offer guests an opportunity to enjoy authentic, Roman-inspired cuisine at an affordable price. Guests can choose from a variety of choices for the first course: Insalata Della Casa, featuring chopped greens, cucumber, tomato, bacon, crispy pasta and creamy parmesan dressing; BRAVO! Chopped Salad, dressed in traditional Italian; Caesar Salad, with housemade croutons; or the chef’s select Soup of the Day. Guests can select one of BRAVO!’s most popular entrees for a second course: Chicken Parmesan Milanese, with herb pasta, fresh Mozzarella and housemade pomodoro sauce; Chicken Chopped Salad, dressed in Tuscan Italian; Balsamic Glazed Chicken, served with fresh asparagus, Mediterranean orzo and grain pilaf tossed with artichokes, basil, Kalamata olives, garbanzo beans, grape tomatoes and Feta; Lobster Ravioli, with sautéed shrimp and grape tomatoes in a tomato cream sauce; or Sausage Tortelloni, tossed with pancetta and housemade tomato sauce.

BRAVO! offers $7.95 lunch specials Monday through Friday, featuring daily selections of heaping sandwiches, lavish salads, scrumptious pastas and unique pizzas. BRAVO! Bar Bites! are available for $2.95 Monday through Friday from 3-7 p.m. and 9 p.m.-close in the bar area. Bar guests may indulge in portions of BRAVO! appetizer classics such as Bruschetta with Mushrooms and Boursin, Crispy Shrimp Napoli, Artichoke and Spinach Formaggio, Meatball Sliders and Fries, Cheese Ravioli Al Forno and Balsamic Onion, and Portobello & Gorgonzola Flatbread. BRAVO! invites guests to celebrate $5 Martini Night every Wednesday in the bar, beginning January 4.

Participating locations:

9426 Waterfront Drive
West Chester, OH 45069
(513) 759-9398

Lots of Luscious Latkes

Although potato latkes are a traditional Chanukah treat, why not experiment this year by making latkes with other vegetables? With the recipes below, you can enjoy a different kind of latke every night of Chanukah!

I prefer to use russet potatoes because they are higher in starch and have lower water content. However, you can also use red potatoes or Yukon Gold successfully.

To keep grated potatoes from turning a grayish color, immediately add grated onions to the potatoes—the onion juice will prevent the potatoes from turning black. (You can also achieve the same effect by crushing and adding half a vitamin C tablet to the potatoes.) If you want to grate the potatoes by hand, do it at the last minute to keep the potatoes white.

For lacy latkes, grate the potatoes using the grating blade of the food processor, using very light pressure. Empty the potatoes into a colander and rinse under cold running water to remove the starch (this also helps prevent the potatoes from turning dark). Squeeze dry and then process in batches using the steel blade, with very quick on/off pulses. Do not overprocess. Transfer the grated potatoes to a bowl and mix them with the other ingredients, working quickly.

You can bake latkes instead of frying them. If you’re frying, don’t overcrowd the pan, as it will lower the temperature of the oil. When the latkes are done, their outsides will be crisp and the centers will be tender yet cooked through.

Most latkes can be made in advance and frozen successfully. Reheat them, uncovered, at 375° for about 10 minutes on a foil-lined baking sheet, until they’re crispy and piping hot. There’s no need to defrost them first.

Serve latkes with a dollop of applesauce or tomato salsa for a meat meal, or with low-fat sour cream or yogurt for a dairy meal.
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Norene’s Easy Potato Latkes

Makes about 2 dozen latkes or 5 dozen miniatures

These latkes are quick and easy, and you can use basic ingredients you’re sure to have on hand.

4 medium potatoes, peeled and scrubbed
1 medium onion
2 eggs (or 1 egg plus 2 egg whites)
1/3 cup flour or matzah meal
1 teaspoon baking powder
3/4 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons oil (plus more as needed)


Insert steel blade in food processor. Cut potatoes in chunks and cut onion in half. Place both in processor with eggs. Process until puréed, about 20 to 30 seconds. Add all remaining ingredients except oil; process a few seconds longer to blend into a smooth mixture.

Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of potato mixture into hot oil to form pancakes; brown well on both sides. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Stir batter before cooking each new batch. Latkes can be placed on a baking sheet and kept warm in a 250° oven. They freeze well.

Baked Version: Place oven racks on the lowest and middle positions in oven. Preheat oven to 450°. Drop spoonfuls of potato mixture onto well-oiled baking sheets; flatten slightly. Bake 10 minutes, until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake 8 to 10 minutes longer.

_____

Carrot Latkes

Makes 16 to 18 latkes or 5 dozen
hors d’oeuvres.

6 medium carrots
1 medium onion
3 eggs (or 2 eggs and 2 egg whites)
3/4 teaspoon salt
Dash freshly ground black pepper
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons oil (plus more as needed)

Insert grater in food processor. Cut carrots to fit feed tube and grate using medium pressure. Measure 2 cups.

Using the steel blade of the processor, process onion until fine, about 6 to 8 seconds. Add all remaining ingredients except oil. Process until blended, about 15 seconds.

Heat oil in a large non-stick skillet over medium-high heat. Drop large spoonfuls of carrot mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 2 to 3 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Freezes well.

Variation: To make zucchini latkes, replace carrots with 3 medium zucchinis. After grating, salt zucchini lightly and let stand for 15 minutes. Press out
excess moisture.
_____

Cauliflower Latkes

Makes 14 latkes

These luscious, low-carb latkes are a delicious alternative to traditional potato latkes, with just 42 calories and 4 grams of carbohydrates each.

1/2 medium cauliflower, cut into florets
(about 4 cups)
1 medium onion, chopped
1 clove garlic (about 1 teaspoon minced)
1 large egg
1/4 cup matzah meal or bread crumbs
2 tablespoons minced fresh dill
3/4 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper
2 tablespoons oil (plus more as needed)


Steam the cauliflower for 10 minutes or until tender (or microwave on high, covered, for 6 to 7 minutes). Measure 3 cups cooked.

In a food processor fitted with a steel blade, process the cauliflower until mashed, about 10 to 12 seconds. Add all remaining ingredients except oil; process with quick on/off pulses to combine. If the mixture seems too loose, add a little extra matzah meal.

Heat oil in a large non-stick skillet over medium heat. Drop rounded spoonfuls of cauliflower mixture into hot oil to form pancakes and flatten slightly. Brown well until golden, about 4 to 5 minutes on each side. Repeat with remaining batter, adding more oil if necessary. Drain well on paper towels.

Note: Latkes reheat well, but freezing isn’t recommended.

Variation: To make broccoli latkes, substitute 4 cups of broccoli florets for cauliflower.

_____

Winter Vegetable Latkes for a Crowd

Makes 48 latkes

2 medium sweet potatoes, peeled
2 large carrots or 12 baby carrots
2 large parsnips
2 large potatoes
1/2 Vidalia or other sweet onion
4 to 5 scallions
1/4 cup fresh dill
6 large eggs
1 cup whole wheat flour or matzah meal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup grapeseed or canola oil (plus more as needed)


Peel the vegetables and cut into chunks. In a food processor fitted with a grater, grate the sweet potatoes, carrots and parsnips in batches through the feed tube, using medium pressure. Transfer to a large bowl and set aside. Next, grate the potatoes in batches through the feed tube, using medium pressure. Combine with sweet potatoes and other grated vegetables.

Remove the grater and insert the steel blade into the food processor. Process the onion, scallions and dill until finely minced, about 8 to 10 seconds. Add the eggs to the processor bowl and process for 5 additional seconds. Transfer the mixture to the grated vegetables and add flour, salt and pepper; mix well.

Heat oil in a large non-stick skillet over medium-high heat. Drop rounded spoonfuls of vegetable mixture into hot oil and brown well, about 2 to 3 minutes on each side. Repeat with remaining batter, stirring before each new batch. Add more oil if necessary. Drain well on paper towels.

Note: Keeps for up to 2 to 3 days in the refrigerator and reheats well. Freezes well for up to 2 months.

Chef’s Secrets:

Eggs-Actly!: Instead of using 6 eggs, substitute 4 eggs and 4 egg whites or 1 1/4 cups liquid egg substitute.

Warm It Up: To keep cooked latkes warm, arrange in a single layer on a large baking sheet and place in 250° oven. Do not cover.

_____

No-Fry Potato and Spinach Latkes

Makes about 24 medium latkes or 6 dozen miniatures

Traditional latkes are usually fried in at least 1/4 cup of oil, so one latke contains about 3 grams of fat. I don’t know anyone who can stop at just one latke, so these “no-guilt” latkes are a terrific alternative. Each one contains just over a gram of fat—now that’s a miracle!

4 teaspoons canola or olive oil, divided
3 medium potatoes
10-ounce package frozen chopped spinach, thawed and squeezed dry
1 medium onion
1 to 2 carrots
2 tablespoons minced fresh dill (or 2 teaspoons dried)
3 eggs (or 2 eggs plus 2 egg whites)
1/4 cup flour (white or whole wheat)
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper


Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450°. Line two baking sheets with aluminum foil. Spray with non-stick spray, then brush with 1 teaspoon of oil. Or, use two non-stick baking sheets and brush each one lightly with oil.

Peel potatoes (or scrub them well if you don’t want to peel them). Using the grater of your food processor, grate potatoes using light pressure. Place potatoes in bowl and set aside. Insert the steel blade of the food processor and process spinach, onion, carrots and dill until fine. Add potatoes, eggs and the remaining 2 teaspoons oil. Process with quick on/off pulses to mix. Quickly blend in remaining ingredients.

Drop mixture by rounded spoonfuls onto prepared baking sheets and flatten to form latkes. Bake uncovered for 10 minutes, or until bottoms are browned and crispy. Turn latkes over and transfer pan from upper rack to lower rack and vice versa. Bake about 8 to 10 minutes longer, until brown. Best served immediately.

Note: Latkes may be made a day in advance and can be frozen.

Variations: Instead of baking latkes, brown them in a non-stick skillet. Instead of adding the oil to the latke mixture, use it for frying.

_____

Estee’s Celery Root Potato Latkes

Makes 10 latkes

Here’s a slightly different version of typical potato latkes. The celery root adds wonderful flavor and is a great idea for those who are watching their carbs. This recipe is from my friend Estee Kafra, a food photographer and food writer.

2 cups grated potatoes
2 cups grated celery root
2 eggs
1/4 cup flavored breadcrumbs
1 tablespoon fresh parsley, chopped
Freshly ground black pepper and salt, to taste
Vegetable oil for frying


Place the grated potatoes and celery root into a colander and press to squeeze out extra juices.

Pour mixture into a large bowl and add all remaining ingredients except oil; mix well.

Heat vegetable oil in a large frying pan and place tablespoons of batter into the hot oil. Be careful not to overcrowd. Once edges have browned, flip latkes over and cook on other side. Remove latkes from oil with slotted spoon or spatula and place on paper towel to drain.

_____

Estee’s Crispy Cheese Latkes

Makes 14 latkes

Another wonderful latke recipe from Estee Kafra.

1 cup low-fat cottage cheese
1 pound farmer cheese
4 eggs
1/2 cup plus 2 tablespoons flour
1/3 cup sugar (or less, or substitute with Splenda)
1 teaspoon vanilla sugar
Oil for frying
Low-sugar strawberry jam for garnish


Place all ingredients except oil into a large mixing bowl. Using an immersion blender, blend until a thick batter forms.

Heat a frying pan with a thin layer of oil. Drop in batter, a tablespoonful at a time. Adjust the temperature to ensure the latkes don’t burn; flip them once the batter is a bit firm and the bottom is brown.

Remove from pan and place on paper towel to absorb excess oil. Garnish with jam.

Note: These cheese latkes have less flour, less sugar and more cheese than most cheese latkes.

Variation: Estee sometimes adds a bit of jam into the middle of the latke right before it firms up. To do this, make an indentation in the center with a spoon and place a small amount of jam in it. Flip over carefully. Enjoy!

Cincinnati seniors published in national cookbook

Atria Senior Living, one of the nation’s largest providers of independent living, assisted living and memory care services, announced today the release of A Dash and a Dollop. From dishes that came to America by boat in the 1800s to meals that saw families through the Great Depression, the book is a unique collection of Atria residents’ favorite recipes and the cherished stories behind each one, including their role in family legacies, traditions and customs.

Envisioned by Atria Senior Living as a way to gather some of the many untold stories from residents nationwide, A Dash and a Dollop will be available online at Barnes and Noble® later this year. Each of Atria’s 13,000 residents will also receive a gift copy throughout the month of December.

“In Atria kitchens across the country, it’s not uncommon for our culinary directors to recreate some of our residents’ favorite dishes for everyone to enjoy,” said Ronda Watson, vice president of culinary services for Atria Senior Living. “In doing so, we often hear the stories behind the recipe’s significance, whether it’s a favorite memory from childhood, or a dish a resident prepared for their family for many years. That’s where the inspiration for this book was born – through hearing these stories and understanding the meaningful role that cherished recipes can play in a family’s life.”

According to Watson, recognizing the pivotal role of the kitchen in each resident’s unique life story inspired this heartfelt creation. And according to a recent consumer survey, most Americans feel the same connection to the kitchen, with 96% of those surveyed saying that food and cooking are important parts of their family traditions.

The survey also revealed that two out of three Americans’ favorite recipes are connected to memories shared with loved ones, and 65% also make recipes that have been passed down by a loved one.

“Families have been coming together in the kitchen for centuries, and this is our way of sharing our residents’ special memories with everyone both inside and outside of the Atria family,” added Watson

Julie Harding, chief operating officer for Atria Senior Living, sees A Dash and a Dollop as a way to both preserve residents’ memories and honor those who call Atria home.

“These recipes represent an important piece of our residents’ unique life stories,” said Harding. “Some of the stories in this collection are incredible – it’s really amazing what the creation of A Dash and a Dollop has helped us learn about the residents who make their home with us, and now, we’ve given them a tangible way to share their recipes and stories with their friends and family.”

For more information about A Dash and a Dollop, visit www.atriarecipes.com.

Biking Italy's Wine Routes for Foodies - New Tours for 2012 from Italiaoutdoors

Italiaoutdoors introduces three innovative tours to its 2012 “Bike the Wine Roads” line-up: the “Primavera del Prosecco” tour, April 1-8; the “Grape Harvest Bike the Wine Roads of the Veneto” tour, September 15-24; and the “Bike the Wine Roads Tours of Trentino-Alto Adige,” September 29-October 8. Designed and led by co-owners Chef and Wine Curator Kathy Bechtel and recreation specialist Vernon McClure, all Italiaoutdoors cycling holidays offer an in-depth exploration of notable wine regions throughout Northeastern Italy. Set amidst spectacular backdrops such as the Dolomite Mountains, the tours are further customized according to the participants in each group.

Italiaoutdoors’ bike routes cover 30-45 miles daily, accommodating all skill levels and covering various terrains ranging from shores to mountains. Each group has a maximum of eight travelers to guarantee that each guest receives personalized attention from the two expert tour guides. The small group size also allows for daily itinerary refinement based on interests and levels. Tour prices range from $3,495-$3,995 per person, based on double occupancy and include accommodations in 3+ star hotels; all ground transfers, daily wine tastings; bike rental; GPS (great for personal exploration of the areas as well); all entry fees to attractions; all breakfasts, lunches, snacks; and most dinners. A single supplement is available.

Primavera del Prosecco Bike Tour – April 1-8, 2012
Price: $3,495 per person, double occupancy
Italiaoutdoors invite cycling and culinary fans to explore the Prosecco region and welcome spring with a visit to the province of Treviso during this eight-day bicycle holiday. Tour participants will visit the region during the Primavera del Prosecco festival, a celebration of wine, food, art and culture. The tour travels through different wine regions each day and participants enjoy distinctive regional dining and wine experiences including Prosecco’s world-renowned sparkling wine as well as lesser-known treasures including Piave, Colli Berici and Breganze.

Grape Harvest Bike the Wine Roads of the Veneto Tour – September 15-24, 2012
Price: $3,995 per person, double occupancy
This 10-day tour whisks travelers through the depths of the beautiful Veneto region. Home to the largest number of quality DOC wines in Italy, the area produces world-renowned vintages, including Valpolicella, Bardolino, Soave, Prosecco and Breganze. Guests begin this journey with a ride along the shores of Lago di Garda, followed by visits to neighboring cities Verona and Vicenza. While visiting these two historic gems, guests will taste prominent wines ranging from Valpolicella and Soave to Gambellara and Colli Berici. Other highlights include a visit to the picturesque town of Bassano del Grappa, home to Breganze and Colli Asolani wines. The trip winds down with a tour of the lush Prosecco region.

Bike the Wine Roads Tours of Trentino-Alto Adige – September 29-October 8, 2012
Price: $3,995 per person, double occupancy
Beginning in the city of Bolzano, this 10-day bicycle holiday kicks off with a journey down the picturesque Sudtirol Weinstrasse, or “Wine Road,” home to the many wonderful wine producers of the Sudtirol Alto Adige region. Heading south, guests will travel through the Mezzocorona and Mezzolombardo wine areas where they will enjoy a variety of Teroldego Rotaliano wines. The scenery then changes from mountains to lakefront views in the Veneto, with a visit to the Lago di Garda. Trip highlights include a visit to the historic city of Verona – home to Juliet’s balcony and the ancient Arena that still hosts cultural events and operas today – and a visit to Soave, a charming walled city that produces refreshing white Soave wines.

Any of these tours can be run on alternate dates for a private group of 4-12, for the same price. All Italiaoutdoors private tours are individually designed to match the interests and abilities of each group, providing a personal and authentic experience of the region.

About Italiaoutdoors
Italiaoutdoors is an owner-operated private guide service, creating and guiding active culinary and wine tours in Northeastern Italy. Unique in their ability to combine active biking, skiing and hiking adventures with world-class culinary programs -- including tours with James Beard award-winning chefs -- Italiaoutdoors customizes vacations for small groups. Italiaoutdoors has more than 15 years of recreational programming experience in the region, plus formal culinary and wine training. Programs also include cooking classes, wine tastings, and restaurant dining which explore the best in local regional cuisine and undiscovered wines. Itineraries are rounded out with city visits, shopping, cultural excursions or just relaxing poolside. The owners -- experts in fitness, food, and the region –personally lead each tour. http://www.italiaoutdoorsfoodandwine.com, 1-978-270-5774.

Toast to 2012 with Perrier Jouët

Getting prepared for New Year’s Eve can be challenging: picking out the right outfit, deciding on the perfect party, and most importantly choosing the bubbly that you will toast with at midnight!

Perrier-Jouët, one of the world’s leading champagne houses, is the essence of beauty and luxury, and in celebration of its 200th anniversary has launched Perrier-Jouët Belle Epoque Brut 2004. The special Perrier-Jouët Belle Epoque champagne bottles are ordained with an iconic floral design, dating back to 1902. Serving as a hostess gift or to complement any bouquet or centerpiece, Perrier-Jouët is the perfectly elegant choice for toasting to a new year! At $139 a bottle and $150 for the gift set, Perrier-Jouët Belle Epoque is already a favorite among Kim Kardashian, Zoe Saldana, Hilary Duff, Eva Amurri and mom Susan Sarandon.

There is even a more affordable option, Perrier-Jouët Grand Brut at $45! Perrier-Jouët bottles and Gift Packs can be purchased at select local retailers and on-line, including but not limited to: thewineclub.com,internetwines.com, wallywine.com, astorwines.com.

In addition, below, please find two specialty cocktails to spice up the traditional champagne toast.

Perrier-Jouët Rose
¼ oz. Rose Water
1 sugar cube
3 dashes of fresh pomegranate juice
Directions: Place the sugar cube in the bottom of a Champagne flute. Saturate it with rose water. Carefully top off with Perrier-Jouët Belle Epoque/Brut and add pomegranate juice. Garnish with dry baby rose buds.

Perrier-Jouët Fraise Sauvage
2 oz. Perrier-Jouët Belle Epoque/Brut
1 ¼ oz. Vodka
¾ oz. fresh squeezed lemon juice
¼ oz. simple syrup
1 whole strawberry
Directions: In a bottom of a mixing glass muddle the strawberry into a purée. Add all ingredients except Perrier-Jouët Belle Epoque. Add ice, cover and shake vigorously for 7-8 seconds. Pour Perrier-Jouët Belle Epoque/Brut into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

Registration Opens for Ohio's Largest Sustainable Ag Conference

Registration is now open for the Ohio Ecological Food and Farm Association’s (OEFFA) 33rd annual conference, Sowing the Seeds of Our Food Sovereignty, February 18-19, 2012 in Granville, Ohio (Licking County).

The state’s largest sustainable food and farm conference, the event draws more than 1,000 attendees from across Ohio and the Midwest, and has sold out in advance the past two years. This year’s conference will feature keynote speakers Woody Tasch and Andrew Kimbrell; more than 70 informative, hands-on workshops; two featured pre-conference events on February 17; a trade show; a fun and educational kids’ conference and child care area; locally-sourced and organic homemade meals, and Saturday evening entertainment.

“Our conference title says a lot about what we believe and what we’re trying to accomplish,” says OEFFA Program Director Renee Hunt. “Farmers, businesses, chefs, and consumers are working together to reclaim our food sovereignty—rebuilding local food systems and Ohio’s rural farming communities, demanding access to healthy, organic food and information about how that food is produced, and relearning sustainable agriculture practices that nourish our bodies, our communities, and the environment.”

Keynote Speakers
Saturday’s keynote lecture titled, “Slow Money: Investing as if Food, Farms, and Fertility Matter,” will be provided by Woody Tasch. Tasch is the chairman of the Slow Money Alliance and inspired the Slow Money movement by writing Inquiries into the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered.

The Slow Money Alliance advocates for sustainable financial investments that support local, community-based food and farm businesses. So far, $4.5 million has been invested in 16 small food enterprises through Slow Money’s national gatherings. In the last year, $5 million more has been invested through Slow Money chapters.

For 10 years, Tasch was chairman of Investors’ Circle, which has invested $133 million in 200 early stage sustainability businesses since 1992. Tasch also served as treasurer of the Jessie Smith Noyes Foundation where, as part of an innovative mission-related venture capital program, a substantial investment was made in Stonyfield Farm, now the world’s largest maker of organic yogurt.

Sunday’s keynote lecture titled, “The Future of Food,” will be provided by Andrew Kimbrell. Kimbrell is one of the country’s leading environmental attorneys and the founder and executive director of the Center for Food Safety (CFS) and the International Center for Technology Assessment (CTA). The Center for Food Safety pursues public education, policy advocacy, and legal actions to curtail industrial agricultural production methods that harm human health and the environment, including genetic engineering.

Kimbrell is author of 101 Ways to Help Save the Earth, The Human Body Shop: The Engineering and Marketing of Life, Your Right to Know: Genetic Engineering and the Secret Changes in Your Food and general editor of Fatal Harvest: The Tragedy of Industrial Agriculture. His articles have appeared in numerous law reviews, technology journals, magazines, and newspapers across the country, and he has been featured in documentary films, including “The Future of Food.” In 1994, Utne Reader named Kimbrell one of the world’s leading 100 visionaries. In 2007, he was named one of the 50 people most likely to save the planet by The Guardian-U.K.

Workshops
The conference will also feature more than 70 hands-on, educational workshops and cooking demonstrations with topics including: bramble and strawberry production; no-till farming; edible landscaping; pest management; compost; pork, beef, and lamb production; poultry nutrition; food preservation; food safety; social investing; farm and business planning; renewable energy; mushroom production; season extension; mulch; cover crops; aquaculture; dairy health; recordkeeping; Farm Bill policy; co-ops; small space gardening; companion planting; organic certification; fiber production; permaculture; tax planning; genetic engineering; field crops; grassroots organizing; conservation funding; cheesemaking, and more.

In addition, the conference will offer a three part series of workshops about high volume hydraulic fracturing (HVHF), commonly known as “fracking,” which is an intensive extraction process that uses a high pressure chemical cocktail to fracture rock to release natural gas. The workshops are designed to educate farmers, landowners, and concerned citizens about the environmental and social risks of this process, existing laws and regulations, and what actions can be taken by landowners and community organizers.

The conference will also offer the following featured conference guests:
- Jeff Moyer, the director of farm operations at the Rodale Institute and an expert on organic crop production, will discuss no-till organic farming, utilizing cover crops to enhance soil fertility, and effective compost management.
- Gary Zimmer, farmer, author, educator, and president of Midwestern Bio-Ag, will discuss nutritional considerations for pasture-based dairy operations.
- Dan Ravicher, a patent law professor and executive director of the Public Patent Foundation (PUBPAT), will provide an update on a federal lawsuit against Monsanto which seeks preemptive court protection for farmers who may be accused of patent infringement if they become contaminated by Monsanto's genetically engineered seed.

Pre-Conference Events
Two on-site pre-conference events will also be featured on February 17 from 10 a.m. to 4 p.m.

The first, “Slow Money for Ohio? Financing the Local Food System,” will feature Slow Money Alliance founder and chairman Woody Tasch and a panel of experts, to talk about Slow Money, the challenges of capitalizing the local food economy, and successful strategies to nurture sustainable food systems and businesses.

The second pre-conference event, “No Till, No Drill, No Problem: Integrating No-Till Methods into Organic Production Systems,” will feature Jeff Moyer, director of farm operations at the Rodale Institute, to discuss practical ways to build soil fertility and tilth, suppress weeds, and manage cover crop rotations, to increase production.

Additional Features
The conference will also feature a kid’s conference offering a variety of exciting workshops for children ages 6-12; a playroom for children under 6; a book signing by Woody Tasch and The Contrary Farmer, Gene Logsdon; an exhibit hall offering an interesting array of information, products, services and resources that relate to sustainable agriculture; a raffle; a non-denominational Sunday service; and Saturday evening entertainment, including a performance by The Back Porch Swing Band and a film screening and discussion of The Greenhorns.