A recently launched organic honey-infused beverage, Honeydrop is now available throughout Ohio at Whole Foods and other specialty natural food stores, select spas and yoga studios in four exciting flavors: Bee Good (apple), Bee Alive (blood organe), Bee Calm (chamomile) and Bee Strong (blueberry).
After surviving cancer and studying the health benefits of an organic lifestyle, founder David Luks (aka deluxe) realized there was an opportunity in the beverage industry to create a great tasting drink that uses raw organic honey as its foundation. With a drop of deluxe honey and a drop of deluxe premium juice honeydrop was created. With only 80 calories per 16oz bottle and no added sugar, it is a healthy alternative to sodas, juices and other flavored waters that use refined sugar. Certified organic by the USDA, all of the ingredients in honeydrop are “from the land, not the lab” and it is packaged in BPA free recyclable bottles, so it’s completely safe for children!
Honey, the foundation of deluxe honeydrop, offers many unique benefits, including its natural antioxidants, vitamins and minerals, and its use as a natural remedy for coughs and sore throats, which is great during the colder winter months. And as a complex carbohydrate honey offers fast instant energy from glucose and a slower lasting energy from fructose. With such a distinctive ingredient, deluxe honeydrop appeals to a wide range of consumers including moms and kids, athletes and consumers trying to stay healthy and lead an organic lifestyle. And with the recent Washington Post piece on the occurrence of Mercury in over 50% of beverages with high fructose corn syrup, deluxe honeydrop is a great, safe alternative to your typical artificially sweetened beverages.
Tuesday, April 7, 2009
Monday, April 6, 2009
Protect Your Produce!!
Produce Protection for Animal Misbehavior
Soon, the deer, rabbits, moles, voles and groundhog will have something leafy and green to munch on in backyards… and gardeners will be scrambling to protect their carefully tended flowers and vegetables.
Messina Wildlife Management has a full line of OMRI certified (100%) organic animal repellents in ready to use spray bottles. Products dry clear, are pleasant smelling, and work for 30 days before reapplication is needed, no matter the weather. They're also guaranteed to work.
The full product line is considered safe for edibles, and will not harm or cause physical irritation to the animals they repel.
Look for the "green" line at www.messinawildlife.com.
Soon, the deer, rabbits, moles, voles and groundhog will have something leafy and green to munch on in backyards… and gardeners will be scrambling to protect their carefully tended flowers and vegetables.
Messina Wildlife Management has a full line of OMRI certified (100%) organic animal repellents in ready to use spray bottles. Products dry clear, are pleasant smelling, and work for 30 days before reapplication is needed, no matter the weather. They're also guaranteed to work.
The full product line is considered safe for edibles, and will not harm or cause physical irritation to the animals they repel.
Look for the "green" line at www.messinawildlife.com.
New Better Homes and Gardens Study - Today's Budget-Friendly Kitchen
Better Homes and Gardens today announced findings from a nationwide survey conducted among more than 2,100 women that takes a comprehensive look at women’s motivations, attitudes and behaviors relating to food.
The below findings from The Food Factor: How America Cooks, Eats and Shops* reveal how women are saving money in the kitchen and at the store in the face of rising food costs and a weak economy.
“If there is one universal concern we found in the study, it is related to rising food costs,” says Gayle Butler, Editor-in-Chief, Better Homes and Gardens. “With the American women’s average grocery bill nearly 50% higher than two years ago, the downturn in the economy has had a direct – and immediate – impact on how she puts dinner on the table.”
Key Findings:
The vast majority (95%) of women are “very/somewhat concerned” about the cost of food today.
As a result of the increase in food prices, 71% of women are stocking up on bargains; 66% are eating out less often; and 63% are comparing food prices at the same store more carefully.
When selecting a brand of food to buy, 79% of women indicated “value for the money” as an important factor, followed by past experience/familiarity with the brand (62%) and consistent quality (51%).
Roughly 8 in 10 women (83%) try to save money by preparing meals regularly and say that the cost of food is affecting the meals they cook (77%).
Approximately 3 out of 4 women are eating at home primarily to cut back on spending (76%) and restaurant expenses (73%).
6 in 10 women (60%) are still shopping each week at their regular supermarket, followed by superstores/supercenters (20%) and discount supermarkets (10%). In deciding where to shop, product choice/selection and physical store attributes (79%) have a great deal of influence. For 68% of women, store services/programs are also important.
To economize, most women (54%) freeze foods and cook in batches (21%). They are also cutting back on certain foods including baked goods and desserts (52%), convenience foods (48%), wine/alcohol (37%) and gourmet oils (36%).
In addition, more than half (56%) of all women are buying more store-brand/private label brand foods for their cost/value (94%), improved quality (48%), greater trust in the quality (32%) and wider variety (30%).
1 out of 3 (33%) women report buying a new food because they have a coupon for it. 28% had a store sample and 25% wanted to experiment/taste. Other motivators were that the items were budget-friendly (23%) or recommended by a friend/relative (20%).
64% of women are more concerned about wasting food than they were two years ago.
On average, women spend $105/week on groceries - $34 more than they did two years ago. As a result, 84% have changed their buying habits, 83% have cut back/limited food purchases, and 70% have switched stores.
The below findings from The Food Factor: How America Cooks, Eats and Shops* reveal how women are saving money in the kitchen and at the store in the face of rising food costs and a weak economy.
“If there is one universal concern we found in the study, it is related to rising food costs,” says Gayle Butler, Editor-in-Chief, Better Homes and Gardens. “With the American women’s average grocery bill nearly 50% higher than two years ago, the downturn in the economy has had a direct – and immediate – impact on how she puts dinner on the table.”
Key Findings:
The vast majority (95%) of women are “very/somewhat concerned” about the cost of food today.
As a result of the increase in food prices, 71% of women are stocking up on bargains; 66% are eating out less often; and 63% are comparing food prices at the same store more carefully.
When selecting a brand of food to buy, 79% of women indicated “value for the money” as an important factor, followed by past experience/familiarity with the brand (62%) and consistent quality (51%).
Roughly 8 in 10 women (83%) try to save money by preparing meals regularly and say that the cost of food is affecting the meals they cook (77%).
Approximately 3 out of 4 women are eating at home primarily to cut back on spending (76%) and restaurant expenses (73%).
6 in 10 women (60%) are still shopping each week at their regular supermarket, followed by superstores/supercenters (20%) and discount supermarkets (10%). In deciding where to shop, product choice/selection and physical store attributes (79%) have a great deal of influence. For 68% of women, store services/programs are also important.
To economize, most women (54%) freeze foods and cook in batches (21%). They are also cutting back on certain foods including baked goods and desserts (52%), convenience foods (48%), wine/alcohol (37%) and gourmet oils (36%).
In addition, more than half (56%) of all women are buying more store-brand/private label brand foods for their cost/value (94%), improved quality (48%), greater trust in the quality (32%) and wider variety (30%).
1 out of 3 (33%) women report buying a new food because they have a coupon for it. 28% had a store sample and 25% wanted to experiment/taste. Other motivators were that the items were budget-friendly (23%) or recommended by a friend/relative (20%).
64% of women are more concerned about wasting food than they were two years ago.
On average, women spend $105/week on groceries - $34 more than they did two years ago. As a result, 84% have changed their buying habits, 83% have cut back/limited food purchases, and 70% have switched stores.
Easter Brunch at Vito's
Vito’s Café will present a new revue based on the hits of popular musical icons such as Buddy Holly and Frankie Valli, the revue will occur monthly. Kicking off the series, “Back to the 50’s, The Day the Music Died,” will be an evening with the music of Buddy Holly on Friday April 17, 2009. The traditional format for the evening will begin at 5:00 P.M. with the singing servers from local Universities such as the Cincinnati College-Conservatory of Music and Northern Kentucky University singing popular jazz hits, opera ballads and Broadway show tunes.
The free half-hour Buddy Holly show will begin at 8:00 P.M. Casey Campbell will play Buddy Holly, Kevin Augsburger will portray Ritchie Valens, Vito Ciepiel as the Big Bopper and Piano Pete Michael leading the band. The evening will feature a special menu from the by-gone era: fried chicken or meatloaf, mashed potatoes and green beans (50’s style, soft and delectable). The 50’s menu is available for $19.59 commemorating the year “the music died”. The ala carte menu will also be available.
Also in April, Vito’s Café will highlight Easter day with a brunch from 12:00 P.M. to 3:00 P.M. The menu will include waffles, French toast with home-made brioche, café benedict consisting of poached eggs & hollandaise, omelets with applewood smoked bacon, broccoli and cheddar, Bellagio omelet with shrimp, asparagus tips, Boursin cheese and diced tomatoes. Also available for brunch will be Caesar salad, and the Vito’s Café Burger: ½ pound of Angus Beef (as you like it).
Finishing off Easter day, the evening will continue with the newly popular Italian style family platters from 4:00 P.M. to 8:00 P.M. The platters serve 2 to 3 persons and feature such entrée classics as spaghetti & meatballs, veal Marsala, shrimp Puccini, rigatoni Bolognese, chicken Scarpariello. Appetizers include Gorgonzola garlic bread with a white wine sauce, red peppers, tomatoes & mozzarella and the cold antipasto platter of meats and cheeses…. essential Italian comfort food.
Reservations are not required but suggested, availability is limited. Please contact Vito’s Café at 859-442-9444 for reservations.
For press inquires please contact Micah Paldino at micahpaldino@gmail.com or call directly at 917-543-5664.
Vito’s Café is located at 654 Highland Ave. Suite 29, Ft. Thomas, KY 41075.
Vito’s is located 5 minutes from downtown Cincinnati and Northern Kentucky hotels.
The free half-hour Buddy Holly show will begin at 8:00 P.M. Casey Campbell will play Buddy Holly, Kevin Augsburger will portray Ritchie Valens, Vito Ciepiel as the Big Bopper and Piano Pete Michael leading the band. The evening will feature a special menu from the by-gone era: fried chicken or meatloaf, mashed potatoes and green beans (50’s style, soft and delectable). The 50’s menu is available for $19.59 commemorating the year “the music died”. The ala carte menu will also be available.
Also in April, Vito’s Café will highlight Easter day with a brunch from 12:00 P.M. to 3:00 P.M. The menu will include waffles, French toast with home-made brioche, café benedict consisting of poached eggs & hollandaise, omelets with applewood smoked bacon, broccoli and cheddar, Bellagio omelet with shrimp, asparagus tips, Boursin cheese and diced tomatoes. Also available for brunch will be Caesar salad, and the Vito’s Café Burger: ½ pound of Angus Beef (as you like it).
Finishing off Easter day, the evening will continue with the newly popular Italian style family platters from 4:00 P.M. to 8:00 P.M. The platters serve 2 to 3 persons and feature such entrée classics as spaghetti & meatballs, veal Marsala, shrimp Puccini, rigatoni Bolognese, chicken Scarpariello. Appetizers include Gorgonzola garlic bread with a white wine sauce, red peppers, tomatoes & mozzarella and the cold antipasto platter of meats and cheeses…. essential Italian comfort food.
Reservations are not required but suggested, availability is limited. Please contact Vito’s Café at 859-442-9444 for reservations.
For press inquires please contact Micah Paldino at micahpaldino@gmail.com or call directly at 917-543-5664.
Vito’s Café is located at 654 Highland Ave. Suite 29, Ft. Thomas, KY 41075.
Vito’s is located 5 minutes from downtown Cincinnati and Northern Kentucky hotels.
International Association of Culinary Professionals 2009 Cookbook Awards
Saturday night culinary professionals of all flavors from food advocate to zymurgist, gathered at the Sheraton Hotel in Denver for the annual awards gala honoring the best culinary books, food journalism, cooking schools, teachers, and businesses.
Our congratulations to all the nominees and winners — all very much deserving of the recognition! (Complete list available at www.iacp.com)
Finalist in American Category
BON APPETIT Y’ALL: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, published by Ten Speed, edited by Clancy Drake
Finalist in Compilations Category
THE CULINARY INSTITUTE OF AMERICA COOKBOOK by the CIA, published by Lebhar-Freidman, edited by Maria Tufts
Winner of Food Reference & Technical Food Books
THE SCIENCE OF GOOD FOOD: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss with Philip Handel, Ph. D., published by Robert Rose, Inc., edited by Carol Sherman
Winner of General Books
DO IT FOR LESS! WEDDINGS: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo, published by Sellers Publishing, edited by Megan Hiller
Our congratulations to all the nominees and winners — all very much deserving of the recognition! (Complete list available at www.iacp.com)
Finalist in American Category
BON APPETIT Y’ALL: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, published by Ten Speed, edited by Clancy Drake
Finalist in Compilations Category
THE CULINARY INSTITUTE OF AMERICA COOKBOOK by the CIA, published by Lebhar-Freidman, edited by Maria Tufts
Winner of Food Reference & Technical Food Books
THE SCIENCE OF GOOD FOOD: The Ultimate Reference on How Cooking Works by David Joachim and Andrew Schloss with Philip Handel, Ph. D., published by Robert Rose, Inc., edited by Carol Sherman
Winner of General Books
DO IT FOR LESS! WEDDINGS: How to Create Your Dream Wedding Without Breaking the Bank by Denise Vivaldo, published by Sellers Publishing, edited by Megan Hiller
Butterfly Show Gala Info
A Night at the Taj Mahal Opening Gala held at the Krohn Conservatory on April 24, the kick off to the International Butterfly Show, Butterflies of India, and Flowers with Wings.
Join us for an evening filled with Indian culture, elegance, and prestige. The evening of the gala will be draped in the vivid colors of India and will welcome traditional dancing, offer Indian cuisine and cocktails. Guests will include dignitaries, world-renowned performers and dear friends of Krohn.
The Gala will be held on Friday, April 24, 2009 from 6pm - 11pm
Individual admission ticket: $100
Ruby Level: Table of Ten: $2,500
(includes half page recognition in program and 20 Butterfly Show Tickets)
Pearl Level: Two Tables of Ten: $5,000
(includes full page recognition in program and 50 Butterfly Show Tickets)
Diamond Level: Four Tables of Ten: $10,000
(includes half page recognition in program,
40 unlimited entry admission pins and 100 Butterfly Show Tickets)
For reservation and payment please send to:
Cincinnati Park Board, 950 Eden Park Drive, Cincinnati, Ohio 45202
For further details: Parks office 513.861-8970
or email ruthann.spears@cincinnati-oh.gov
We have partnered with Back2Back India an orphanage in Hyderbad. Their amenities are less than desirable and we hope to raise enough money to enclose their present outdoor kitchen and provide enough plates for the children to eat off of. A portion of the proceeds will benefit the Krohn Conservatory and the Back2Back Orphanage in India.
The dancers will perform medleys from classical, fusion, and Bollywood dance. Indian dance tells a story. Puja will be performing a B'natyam dance from southern India called Natana Adinar. This is typically a temple dance to invoke the blessings of Lord Shiva through structured poses, dance movements and expressive facial emotions.
Other Features: a silent auction, open bar with signature cocktail called the Bollywood Butterfly (gin, mango lusa, and tonic water), Indian Beer, and Indian Wine, appetizers, main course, and dessert all catered by Tandoor.
Join us for an evening filled with Indian culture, elegance, and prestige. The evening of the gala will be draped in the vivid colors of India and will welcome traditional dancing, offer Indian cuisine and cocktails. Guests will include dignitaries, world-renowned performers and dear friends of Krohn.
The Gala will be held on Friday, April 24, 2009 from 6pm - 11pm
Individual admission ticket: $100
Ruby Level: Table of Ten: $2,500
(includes half page recognition in program and 20 Butterfly Show Tickets)
Pearl Level: Two Tables of Ten: $5,000
(includes full page recognition in program and 50 Butterfly Show Tickets)
Diamond Level: Four Tables of Ten: $10,000
(includes half page recognition in program,
40 unlimited entry admission pins and 100 Butterfly Show Tickets)
For reservation and payment please send to:
Cincinnati Park Board, 950 Eden Park Drive, Cincinnati, Ohio 45202
For further details: Parks office 513.861-8970
or email ruthann.spears@cincinnati-oh.gov
We have partnered with Back2Back India an orphanage in Hyderbad. Their amenities are less than desirable and we hope to raise enough money to enclose their present outdoor kitchen and provide enough plates for the children to eat off of. A portion of the proceeds will benefit the Krohn Conservatory and the Back2Back Orphanage in India.
The dancers will perform medleys from classical, fusion, and Bollywood dance. Indian dance tells a story. Puja will be performing a B'natyam dance from southern India called Natana Adinar. This is typically a temple dance to invoke the blessings of Lord Shiva through structured poses, dance movements and expressive facial emotions.
Other Features: a silent auction, open bar with signature cocktail called the Bollywood Butterfly (gin, mango lusa, and tonic water), Indian Beer, and Indian Wine, appetizers, main course, and dessert all catered by Tandoor.
Make Your Meats Sizzle! Chef Ted Reader gives his expert tips on steak buying and grilling
With grilling season upon us, there is no better time to become educated on steak buying and grilling. The BBQ Kingpin himself, Ted Reader, dishes some of his tips and tricks for getting the most succulent steaks.
Ted recommends heading to a reputable butcher or a good quality grocer when buying your meat and never storing the steaks in plastic. Keep them wrapped in the brown butcher paper, which allows the meat to breathe and helps with tenderness.
“My favourite is USDA Prime Beef, since it is the most heavily marbled cut of domestic US or Canadian beef,” notes Ted. “I always tell people to buy the best quality steaks that you can afford and always purchase steaks that are well marbled and contain lots of internal fat. A steak without fat or marbling will tend to be drier and tougher,” he adds.
The following are the most popular steak cuts:
Ø Tenderloin is the tenderest cut of meat available. It comes from the short loin of beef; between the rib and the sirloin. The tenderloin may be cooked whole or cut into wonderfully tender steaks. However, be careful not to overcook this cut. It does not have a lot of fat, so it tends to dry out and become tough the more it cooks.
Ø Striploin is one of the most popular cuts of beef. It comes from the top loin muscle in the short loin of beef. It is best grilled to medium-rare. This steak is known by many names, the most popular being the New York strip steak and Kansas City steak.
Ø Rib-Eye is an extremely tender cut of beef, cut from between the rib and chuck section. It is best to grill this steak to medium-rare, which allows the internal fat to melt and bring out the natural juices and flavor. A bone-in rib steak is often called a cowboy steak.
Ø T-Bone is named after the shape of its bone, a large T that separates the striploin from the small tenderloin. Cut from the center of the short loin, this is a large steak, often best shared.
Ø Porterhouse is cut from the large end of the short loin and also has the same T-shaped bone as the T-bone. It has a larger tenderloin portion and is truly a meal for two—it’s sometimes called the king of steaks. It is often cut into 2-inch-thick portions weighing approximately 36 oz.
Ø Sirloin is cut from the area between the short loin and round. When cut into steaks, they are quite flavorful but require marinating to make them a little tenderer. A teriyaki marinade is the most popular marinade used on sirloin steaks.
Ø Flank Steak comes from the lower hind region of beef. It is a tougher cut of steak that requires marinating to make it tender, as it does not have a lot of internal fat, be careful not to overcook it. It is a great steak for a salad or sandwich.
While barbequing your favourite cut of steak, it’s best to check for doneness using a meat thermometer and the following temperatures:
Blue rare 130°F
Rare 130 to 140°F
Medium-rare 140 to 145°F
Medium 145 to 150°F
Medium-well 150 to 160°F
Well-done 160 to 170°F
Super well done 170°F plus
If you don’t have a meat thermometer handy, you can still test your steak’s doneness using the hand touch method. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling. Shake one hand loose so that it is completely relaxed.
Ø Touch the soft fleshy part of your relaxed hand at the base of your thumb. This soft texture is similar to the texture of a blue rare to rare steak.
Ø Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak.
Ø Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak.
Ø Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak.
Ø Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak.
Ted also stresses that when barbequing, you should never use a knife to cut the meat to test for doneness. Cutting the steak lets all the natural juices escape, resulting in a dry and tasteless piece of meat.
For additional information on grilling, check out Ted Reader on the web at: www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 90 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
Ted recommends heading to a reputable butcher or a good quality grocer when buying your meat and never storing the steaks in plastic. Keep them wrapped in the brown butcher paper, which allows the meat to breathe and helps with tenderness.
“My favourite is USDA Prime Beef, since it is the most heavily marbled cut of domestic US or Canadian beef,” notes Ted. “I always tell people to buy the best quality steaks that you can afford and always purchase steaks that are well marbled and contain lots of internal fat. A steak without fat or marbling will tend to be drier and tougher,” he adds.
The following are the most popular steak cuts:
Ø Tenderloin is the tenderest cut of meat available. It comes from the short loin of beef; between the rib and the sirloin. The tenderloin may be cooked whole or cut into wonderfully tender steaks. However, be careful not to overcook this cut. It does not have a lot of fat, so it tends to dry out and become tough the more it cooks.
Ø Striploin is one of the most popular cuts of beef. It comes from the top loin muscle in the short loin of beef. It is best grilled to medium-rare. This steak is known by many names, the most popular being the New York strip steak and Kansas City steak.
Ø Rib-Eye is an extremely tender cut of beef, cut from between the rib and chuck section. It is best to grill this steak to medium-rare, which allows the internal fat to melt and bring out the natural juices and flavor. A bone-in rib steak is often called a cowboy steak.
Ø T-Bone is named after the shape of its bone, a large T that separates the striploin from the small tenderloin. Cut from the center of the short loin, this is a large steak, often best shared.
Ø Porterhouse is cut from the large end of the short loin and also has the same T-shaped bone as the T-bone. It has a larger tenderloin portion and is truly a meal for two—it’s sometimes called the king of steaks. It is often cut into 2-inch-thick portions weighing approximately 36 oz.
Ø Sirloin is cut from the area between the short loin and round. When cut into steaks, they are quite flavorful but require marinating to make them a little tenderer. A teriyaki marinade is the most popular marinade used on sirloin steaks.
Ø Flank Steak comes from the lower hind region of beef. It is a tougher cut of steak that requires marinating to make it tender, as it does not have a lot of internal fat, be careful not to overcook it. It is a great steak for a salad or sandwich.
While barbequing your favourite cut of steak, it’s best to check for doneness using a meat thermometer and the following temperatures:
Blue rare 130°F
Rare 130 to 140°F
Medium-rare 140 to 145°F
Medium 145 to 150°F
Medium-well 150 to 160°F
Well-done 160 to 170°F
Super well done 170°F plus
If you don’t have a meat thermometer handy, you can still test your steak’s doneness using the hand touch method. This method of testing for a steak is relatively easy and you will never find yourself looking for a thermometer while grilling. Shake one hand loose so that it is completely relaxed.
Ø Touch the soft fleshy part of your relaxed hand at the base of your thumb. This soft texture is similar to the texture of a blue rare to rare steak.
Ø Now touch your thumb and forefinger together and again touch the base of your thumb. This texture is similar to a medium-rare steak.
Ø Next, touch your thumb to your middle finger. This firmer texture is similar to the texture of a medium steak.
Ø Next, touch your thumb to your fourth finger. The semi-firm texture at the base of your thumb is similar to a medium-well steak.
Ø Lastly, touch your thumb to your pinky finger. The very firm texture at the base of your thumb is similar to a well-done steak.
Ted also stresses that when barbequing, you should never use a knife to cut the meat to test for doneness. Cutting the steak lets all the natural juices escape, resulting in a dry and tasteless piece of meat.
For additional information on grilling, check out Ted Reader on the web at: www.tedreader.com
About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.
Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 90 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
Friday, April 3, 2009
Farmers Fear Being Run over by Food Safety Juggernaut
Momentum is building in Congress for new food safety reforms aimed at addressing the growing cycle of food contamination outbreaks. But concerns are also being raised cautioning legislators not to trample organic farmers, backyard gardeners, and consumers of fresh local foods in the rush to fix the nation’s food safety problems.
“There is no question that our increasingly industrialized and concentrated food production system needs a new regulatory focus,” said Will Fantle, Research Director for The Cornucopia Institute, a Wisconsin-based organic food and agriculture watchdog. "No one disputes that our food safety system is broken,” Fantle added.
In the last several years, contamination of bagged spinach, lettuce, tomatoes, peppers, beef, and peanuts have sickened thousands of Americans. And currently a massive recall of food products containing pistachios is underway.
After years of industry-friendly regulations and deteriorating budgets for inspections, holes in the food safety net have prompted some in Congress to push for new laws and increased oversight.
The legislative process, however, has sparked a flurry of internet and email activity, with some warning the agribusiness and biotechnology lobbyists are conspiring to pass legislation outlawing organic farming and home gardens. One of the pending bills, The Food Safety Modernization Act (HR 875), sponsored by Congresswoman Rosa DeLauro (D-CT), has been a lightning rod for criticism.
As a result of the blowback Congresswoman DeLauro is scrambling to assure organic advocates that they are not the target of her bill: “The purpose of this bill is to improve the safety of food products derived from large industrial processing facilities by increasing the inspection frequency and safety standards at these plants.”
Attempting to quell concerns in the blogosphere, which is going viral, Congresswoman DeLauro also stated, “Organic farmers have a strong record in providing safe, high quality foods to American families and I will continue to work toward making sure that organic farming continues to thrive.”
Hearings have already begun on food safety legislation in the U.S. House of Representatives. Of the multiple bills being considered, the FDA Globalization Act (HR 759), sponsored by the most senior member of Congress, Congressman John Dingell (D-MI), appears most likely to be voted on, with elements of the other bills, including DeLauro’s, possibly incorporated into the bill.
“We have closely examined the various legislative proposals and have been talking with our contacts in Congress,” said Fantle. “We don’t believe that harming organic and local producers is the intent of these bills, but we must engage consumers and local food producers in this process to clearly express our concerns that a ‘one-size fits all’ regulatory focus could very well seriously damage some of America’s best growers of wholesome, fresh food,” Fantle stated.
After the 2006 spinach contamination outbreak in California, that affected consumers across the country, the state adopted a regulatory model that has economically injured growers producing a diverse selection of fresh foods for local markets. It is also caused vast environmental damage as farmers are required to quarantine large tracts of land, removing vegetation and wildlife. California’s “leafy greens” program has attracted interest at the U.S. Department of Agriculture for possible national use.
Organic farmer Eve Kaplan-Walbrecht, of Riverhead, NY, is critical of this type of plan. �They are burdening produce growers with the impossible task of ‘sterilizing’ their farms. We need good regulatory oversight that doesn’t penalize smaller-scale owner-operated farms of farmers and marketers like me.”
While some of the nation’s food safety issues have farm origins – largely due to the inability of huge industrialized conventional livestock facilities to properly manage their mountains of manure, contaminated with lethal pathogens – many E. coli and salmonella outbreaks originate at processing facilities. This year’s outbreak of salmonella in peanut products has been traced to unsanitary conditions at a massive processing plant. And now, the FDA has issued a warning about contaminated pistachios, which appear to have also been tainted during the processing or storage of the nuts or finished processed food products.
“We don’t want organic family farmers to be made scapegoats and lose their markets because of objectionable food treatment practices or recalls put in place due to sloppy practices at giant food processing facilities,” said Dr. Jesse Schwartz, the President of Living Tree Community Foods, a manufacturer of organic nut butters. “The health and well-being of America, its people, and the American land depend upon the stewardship of family farmers who are the true husbandmen of their soil, plants, and animals.”
The Cornucopia Institute is calling on farmers and consumers to stand up for and protect organic and sustainable local farmers. “Organic, local producers of high quality foods are part of our nation’s food safety solution–not part of the problem,” said Fantle.
Ronnie Cummins of the Organic Consumers Association said that citizens, who are seeking safer and nutritionally superior food are willing to pay a premium for organics, and, "In order for consumers to have continued access to this high quality food family size farmers must be protected from regressive regulation."
An action alert released by Cornucopia provides talking points and guidance for consumers and farmers interested in contacting their legislators to urge protection of organic and local food production. It can be found on Cornucopia’s web page at http://www.cornucopia.org/2009/03/action-alert-critical-pending-food-safety-legislation/
Additional comments from Congresswoman DeLauro:
“My bill does not ban organic farming or require organic farms to use certain types of seeds or fertilizer.
I have always been a champion in promoting organic farming and access to locally-grown foods.” “I have always been a champion in promoting organic farming and access to locally grown foods. In fact, I have had the pleasure of throwing out the first cabbage at the opening of the farmers’ market in my hometown of New Haven, Connecticut.”
“We need to make sure that the problems highlighted during the recent salmonella outbreak involving peanut butter products are not repeated.”
The Cornucopia Institute, P.O. Box 126, Cornucopia, WI 54827
“There is no question that our increasingly industrialized and concentrated food production system needs a new regulatory focus,” said Will Fantle, Research Director for The Cornucopia Institute, a Wisconsin-based organic food and agriculture watchdog. "No one disputes that our food safety system is broken,” Fantle added.
In the last several years, contamination of bagged spinach, lettuce, tomatoes, peppers, beef, and peanuts have sickened thousands of Americans. And currently a massive recall of food products containing pistachios is underway.
After years of industry-friendly regulations and deteriorating budgets for inspections, holes in the food safety net have prompted some in Congress to push for new laws and increased oversight.
The legislative process, however, has sparked a flurry of internet and email activity, with some warning the agribusiness and biotechnology lobbyists are conspiring to pass legislation outlawing organic farming and home gardens. One of the pending bills, The Food Safety Modernization Act (HR 875), sponsored by Congresswoman Rosa DeLauro (D-CT), has been a lightning rod for criticism.
As a result of the blowback Congresswoman DeLauro is scrambling to assure organic advocates that they are not the target of her bill: “The purpose of this bill is to improve the safety of food products derived from large industrial processing facilities by increasing the inspection frequency and safety standards at these plants.”
Attempting to quell concerns in the blogosphere, which is going viral, Congresswoman DeLauro also stated, “Organic farmers have a strong record in providing safe, high quality foods to American families and I will continue to work toward making sure that organic farming continues to thrive.”
Hearings have already begun on food safety legislation in the U.S. House of Representatives. Of the multiple bills being considered, the FDA Globalization Act (HR 759), sponsored by the most senior member of Congress, Congressman John Dingell (D-MI), appears most likely to be voted on, with elements of the other bills, including DeLauro’s, possibly incorporated into the bill.
“We have closely examined the various legislative proposals and have been talking with our contacts in Congress,” said Fantle. “We don’t believe that harming organic and local producers is the intent of these bills, but we must engage consumers and local food producers in this process to clearly express our concerns that a ‘one-size fits all’ regulatory focus could very well seriously damage some of America’s best growers of wholesome, fresh food,” Fantle stated.
After the 2006 spinach contamination outbreak in California, that affected consumers across the country, the state adopted a regulatory model that has economically injured growers producing a diverse selection of fresh foods for local markets. It is also caused vast environmental damage as farmers are required to quarantine large tracts of land, removing vegetation and wildlife. California’s “leafy greens” program has attracted interest at the U.S. Department of Agriculture for possible national use.
Organic farmer Eve Kaplan-Walbrecht, of Riverhead, NY, is critical of this type of plan. �They are burdening produce growers with the impossible task of ‘sterilizing’ their farms. We need good regulatory oversight that doesn’t penalize smaller-scale owner-operated farms of farmers and marketers like me.”
While some of the nation’s food safety issues have farm origins – largely due to the inability of huge industrialized conventional livestock facilities to properly manage their mountains of manure, contaminated with lethal pathogens – many E. coli and salmonella outbreaks originate at processing facilities. This year’s outbreak of salmonella in peanut products has been traced to unsanitary conditions at a massive processing plant. And now, the FDA has issued a warning about contaminated pistachios, which appear to have also been tainted during the processing or storage of the nuts or finished processed food products.
“We don’t want organic family farmers to be made scapegoats and lose their markets because of objectionable food treatment practices or recalls put in place due to sloppy practices at giant food processing facilities,” said Dr. Jesse Schwartz, the President of Living Tree Community Foods, a manufacturer of organic nut butters. “The health and well-being of America, its people, and the American land depend upon the stewardship of family farmers who are the true husbandmen of their soil, plants, and animals.”
The Cornucopia Institute is calling on farmers and consumers to stand up for and protect organic and sustainable local farmers. “Organic, local producers of high quality foods are part of our nation’s food safety solution–not part of the problem,” said Fantle.
Ronnie Cummins of the Organic Consumers Association said that citizens, who are seeking safer and nutritionally superior food are willing to pay a premium for organics, and, "In order for consumers to have continued access to this high quality food family size farmers must be protected from regressive regulation."
An action alert released by Cornucopia provides talking points and guidance for consumers and farmers interested in contacting their legislators to urge protection of organic and local food production. It can be found on Cornucopia’s web page at http://www.cornucopia.org/2009/03/action-alert-critical-pending-food-safety-legislation/
Additional comments from Congresswoman DeLauro:
“My bill does not ban organic farming or require organic farms to use certain types of seeds or fertilizer.
I have always been a champion in promoting organic farming and access to locally-grown foods.” “I have always been a champion in promoting organic farming and access to locally grown foods. In fact, I have had the pleasure of throwing out the first cabbage at the opening of the farmers’ market in my hometown of New Haven, Connecticut.”
“We need to make sure that the problems highlighted during the recent salmonella outbreak involving peanut butter products are not repeated.”
The Cornucopia Institute, P.O. Box 126, Cornucopia, WI 54827
Thursday, April 2, 2009
Mealtime Accessory for Moms
Reduce the risk of your young child choking on their food with the brand new Safe Sizer™ Choking Prevention Plate -- a colorful child's plate with a unique safety feature.
Every five days a U.S. child dies from choking on food. Each year, more than 17,000 infants and children are treated in emergency departments for choking on foods (according the Center for Science in the Public Interest).
The Safe Sizer is the first product of its kind. It incorporates a ½ inch diameter raised ring that reminds parents and caregivers about the recommended maximum bite size for kids under 4 who are eating solid foods, and helps them measure it properly.
The Safe Sizer™ especially offers parents peace of mind when leaving their kids with caregivers less accustomed to feeding children, like grandparents and babysitters. Meal times become a safe, worry-free experience for the whole family!
Happy to supply samples and photos. Available at www.midwestmonkeys.com Retail price: $6.00 Comes in three adorable designs
Every five days a U.S. child dies from choking on food. Each year, more than 17,000 infants and children are treated in emergency departments for choking on foods (according the Center for Science in the Public Interest).
The Safe Sizer is the first product of its kind. It incorporates a ½ inch diameter raised ring that reminds parents and caregivers about the recommended maximum bite size for kids under 4 who are eating solid foods, and helps them measure it properly.
The Safe Sizer™ especially offers parents peace of mind when leaving their kids with caregivers less accustomed to feeding children, like grandparents and babysitters. Meal times become a safe, worry-free experience for the whole family!
Happy to supply samples and photos. Available at www.midwestmonkeys.com Retail price: $6.00 Comes in three adorable designs
Log Cabin Removes High Fructose Corn Syrup, Replaces with Natural Sugar
Log Cabin®, a family household tradition since 1887 announces the reformulation of its syrup line, by replacing High Fructose Corn Syrup (HFCS) with natural sugar.
“Heritage and history are important to us, as our brand has proved to be a family household tradition since 1887” says Allison Meyer, Associate Brand Manager of Pinnacle Foods. “That said, Log Cabin is the first brand in a long time to bring innovation to the syrup category by removing high fructose corn syrup.”
The reformulation was driven by growing consumer concerns about High Fructose Corn Syrup. Consumers are increasingly concerned about the ubiquity of high fructose corn syrup at the shelf. Several other top brands have removed or looked into the removal of high fructose corn syrup in their products.
“Log Cabin recognizes the importance of offering a table syrup with natural sugar versus HFCS, and therefore we are meeting the need of today’s consumer,” adds Meyer.
Reformulated Log Cabin syrup can be found on store shelves across the country in Log Cabin Original Flavor and Log Cabin Lite flavors. Log Cabin Sugar Free is also sold at stores across the country.
Try this delicious recipe made with new Log Cabin with No High Fructose Corn Syrup:
Apple Pecan Baked Pancake
(Serves 4)
Ingredients:
1/2 c. favorite pancake mix
2 tbsp. butter -- (melted)
1 c. Granny Smith apple -- (peeled and sliced)
1/3 c. pecans -- (chopped)
3 c. Log Cabin syrup
1/2 tsp. cinnamon -- (ground)
Instructions:
Heat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. Pour melted butter in 9" pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top. Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and/or fresh apple butter. Serves 4 to 6. Good served with sausage links.
For more information on Log Cabin, log onto www.logcabinsyrups.com
About Log Cabin:
Log Cabin® has been making authentic, maple tasting syrup for 120 years. Did you know the brand was created in honor of a true American hero? Minnesota grocer Patrick J. Towle introduced the brand in 1887, and named it in honor of his childhood hero and true American icon, President Abraham Lincoln. For all of you history buffs, you know that President Lincoln grew up in a log cabin, deep in the woods of Illinois – hence the brand name LOG CABIN, chosen by Mr. Towle to honor President Lincoln. With a history like that, it is no surprise that Log Cabin continues to stand for the most authentic syrup, known for its unique maple taste. There is a good chance our grandfather’s grandfather grew up using Log Cabin syrup. Each bottle contains the time-tested recipe developed to deliver that authentic maple taste unique to the Log Cabin brand. Everyone in the family will enjoy Log Cabin, available in Original, Lite and Sugar Free varieties.
About Pinnacle Foods Group LLC.
Pinnacle Foods Group LLC, a leading seller and manufacturer of nationally branded food products. Pinnacle is known for new product innovation and commitment to growth and has a strong portfolio of leading brands including Duncan Hines® Baking Mixes and Frozen Brownies, Vlasic® Pickles, Log Cabin® Syrup, Mrs. Butterworth’s® Syrup, Hungry-Man® Entrées, Mrs. Paul’s® Seafood, Van DeKamp® Seafood, Lender’s® Bagels, Armour® Canned Meats, Swanson® Frozen Meals, Aunt Jemima® Frozen Breakfasts, Celeste® Pizza, and Open Pit® Barbeque Sauce.
“Heritage and history are important to us, as our brand has proved to be a family household tradition since 1887” says Allison Meyer, Associate Brand Manager of Pinnacle Foods. “That said, Log Cabin is the first brand in a long time to bring innovation to the syrup category by removing high fructose corn syrup.”
The reformulation was driven by growing consumer concerns about High Fructose Corn Syrup. Consumers are increasingly concerned about the ubiquity of high fructose corn syrup at the shelf. Several other top brands have removed or looked into the removal of high fructose corn syrup in their products.
“Log Cabin recognizes the importance of offering a table syrup with natural sugar versus HFCS, and therefore we are meeting the need of today’s consumer,” adds Meyer.
Reformulated Log Cabin syrup can be found on store shelves across the country in Log Cabin Original Flavor and Log Cabin Lite flavors. Log Cabin Sugar Free is also sold at stores across the country.
Try this delicious recipe made with new Log Cabin with No High Fructose Corn Syrup:
Apple Pecan Baked Pancake
(Serves 4)
Ingredients:
1/2 c. favorite pancake mix
2 tbsp. butter -- (melted)
1 c. Granny Smith apple -- (peeled and sliced)
1/3 c. pecans -- (chopped)
3 c. Log Cabin syrup
1/2 tsp. cinnamon -- (ground)
Instructions:
Heat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. Pour melted butter in 9" pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top. Bake at 350 degrees for 30-35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and/or fresh apple butter. Serves 4 to 6. Good served with sausage links.
For more information on Log Cabin, log onto www.logcabinsyrups.com
About Log Cabin:
Log Cabin® has been making authentic, maple tasting syrup for 120 years. Did you know the brand was created in honor of a true American hero? Minnesota grocer Patrick J. Towle introduced the brand in 1887, and named it in honor of his childhood hero and true American icon, President Abraham Lincoln. For all of you history buffs, you know that President Lincoln grew up in a log cabin, deep in the woods of Illinois – hence the brand name LOG CABIN, chosen by Mr. Towle to honor President Lincoln. With a history like that, it is no surprise that Log Cabin continues to stand for the most authentic syrup, known for its unique maple taste. There is a good chance our grandfather’s grandfather grew up using Log Cabin syrup. Each bottle contains the time-tested recipe developed to deliver that authentic maple taste unique to the Log Cabin brand. Everyone in the family will enjoy Log Cabin, available in Original, Lite and Sugar Free varieties.
About Pinnacle Foods Group LLC.
Pinnacle Foods Group LLC, a leading seller and manufacturer of nationally branded food products. Pinnacle is known for new product innovation and commitment to growth and has a strong portfolio of leading brands including Duncan Hines® Baking Mixes and Frozen Brownies, Vlasic® Pickles, Log Cabin® Syrup, Mrs. Butterworth’s® Syrup, Hungry-Man® Entrées, Mrs. Paul’s® Seafood, Van DeKamp® Seafood, Lender’s® Bagels, Armour® Canned Meats, Swanson® Frozen Meals, Aunt Jemima® Frozen Breakfasts, Celeste® Pizza, and Open Pit® Barbeque Sauce.
Wednesday, April 1, 2009
Woodford Reserve Bourbon Releases 2009 KY Derby Bottle in Ohio
Capturing the adrenaline-filled world of horse racing through the eyes of a jockey, Woodford Reserve, an award-winning small-batch bourbon, is honoring the country’s favorite horse race with the release of its limited edition 2009 Kentucky Derby bottle featuring artwork by retired jockey Tom Chapman.
“Much as we try, it’s impossible to express in words the intensity of racing from a jockey’s perspective,” said artist Tom Chapman. “My goal is to capture it with a paint brush and canvas, often using unique angles and vibrant colors to set the tone. But no painting can truly capture the vibrancy and intensity of the Kentucky Derby.”
Chapman’s vibrant, colorful image captures the excitement and intensity of the Kentucky Derby as two jockeys in brightly-colored silks concentrate on the race with the historic Twin Spires of Churchill Downs in the background. The artist’s signature adorns the neck band of the bottle, and an attached tag bears information about the artist and product. The limited edition liter-size bottle will be available beginning in early April throughout the nation in 38 states.
"Woodford Reserve is honored to partner with an artist who can capture the sport from a jockey’s viewpoint," said Laura Petry, Woodford Reserve brand manager. "As the signature bourbon of thoroughbred racing, we are proud to continue our partnership with Churchill Downs® and the Kentucky Derby.”
Woodford Reserve Bourbon is the “Official Bourbon of Kentucky Derby 135” and has served as the official bourbon for the past eleven years. It also sponsors a Grade I race, the Woodford Reserve Turf Classic, which is run on Derby Day, May 2, 2009, and has become one of thoroughbred racing’s premier events.
About Woodford Reserve
Woodford Reserve, the “Official Bourbon of the Kentucky Derby”, is crafted at the historic Woodford Reserve Distillery in Versailles, Kentucky – the heart of thoroughbred country. Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia , Canadian Mist, Fetzer, Korbel, Gentleman Jack, el Jimador, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, Woodford Reserve and Bonterra. Enjoy your bourbon responsibly. For more information on Woodford Reserve visit www.woodfordreserve.com.
About Tom Chapman
Based in Redwood City, Calif., retired jockey Tom Chapman won more than 2,500 races and rode in the Kentucky Derby. Following two years as the leading apprentice at Hollywood Park and Santa Anita, Chapman, a Montana native, moved to Northern California where he consistently placed among the top riders on the circuitChapman paints in oils varying from realism to impressionism, and his work is represented in galleries and racetracks across the country. For more information, visit www.chapman-artscom.
“Much as we try, it’s impossible to express in words the intensity of racing from a jockey’s perspective,” said artist Tom Chapman. “My goal is to capture it with a paint brush and canvas, often using unique angles and vibrant colors to set the tone. But no painting can truly capture the vibrancy and intensity of the Kentucky Derby.”
Chapman’s vibrant, colorful image captures the excitement and intensity of the Kentucky Derby as two jockeys in brightly-colored silks concentrate on the race with the historic Twin Spires of Churchill Downs in the background. The artist’s signature adorns the neck band of the bottle, and an attached tag bears information about the artist and product. The limited edition liter-size bottle will be available beginning in early April throughout the nation in 38 states.
"Woodford Reserve is honored to partner with an artist who can capture the sport from a jockey’s viewpoint," said Laura Petry, Woodford Reserve brand manager. "As the signature bourbon of thoroughbred racing, we are proud to continue our partnership with Churchill Downs® and the Kentucky Derby.”
Woodford Reserve Bourbon is the “Official Bourbon of Kentucky Derby 135” and has served as the official bourbon for the past eleven years. It also sponsors a Grade I race, the Woodford Reserve Turf Classic, which is run on Derby Day, May 2, 2009, and has become one of thoroughbred racing’s premier events.
About Woodford Reserve
Woodford Reserve, the “Official Bourbon of the Kentucky Derby”, is crafted at the historic Woodford Reserve Distillery in Versailles, Kentucky – the heart of thoroughbred country. Woodford Reserve is one of the fine spirits produced and marketed by Brown-Forman Corporation, a producer and marketer of fine quality beverage alcohol brands, including Jack Daniel’s, Southern Comfort, Finlandia , Canadian Mist, Fetzer, Korbel, Gentleman Jack, el Jimador, Tequila Herradura, Sonoma-Cutrer, Chambord, Tuaca, Woodford Reserve and Bonterra. Enjoy your bourbon responsibly. For more information on Woodford Reserve visit www.woodfordreserve.com.
About Tom Chapman
Based in Redwood City, Calif., retired jockey Tom Chapman won more than 2,500 races and rode in the Kentucky Derby. Following two years as the leading apprentice at Hollywood Park and Santa Anita, Chapman, a Montana native, moved to Northern California where he consistently placed among the top riders on the circuitChapman paints in oils varying from realism to impressionism, and his work is represented in galleries and racetracks across the country. For more information, visit www.chapman-artscom.
Tuesday, March 31, 2009
Mrs. Butterworth’s Gets Crafty
Mrs. Butterworth’s® makes kids smile by sharing her secrets of thick, rich syrup at breakfast tables everywhere. Now, just in time for Earth Day, she’s teamed up with crafters from the Craft and Hobby Association to develop fun and exciting craft ideas- that REUSE items around the house- for the Mrs. Butterworth’s bottle! Craft enthusiasts and novices alike can find downloadable craft ideas (great for gifts) on the Mrs. Butterworth’s site and can even submit photos of their own creations!
“Almost a toy already, Mrs. Butterworth’s is a perfect crafting tool, and we already know that kids love to interact with the bottle,” says Allison Meyer, associate brand manager at Pinnacle Foods Corporation. “We’re excited to announce that Mrs. Butterworth’s is not just for breakfast anymore!”
“People are embracing the do-it-yourself approach not only because of the economic downturn, but also to make their lives more sustainable by making crafts as opposed to buying more toys and gifts,” says Victor Domine, PR manager of the Craft and Hobby Association. “Mrs. Butterworth’s is a natural fit, and our crafters have developed wild and adorable craft ideas.”
Three well-known crafters have developed recession-friendly craft ideas for use throughout the year. Visit http://launchpadserver.com/mbw/crafty/beta/ (this site address will change) to download craft ideas and a supply list from the first batch of crafts, created by creative expert Sarah Hodsdon. Check back in July for ideas from Terri Ouelette, national spokesperson for the Craft and Hobby Association and Emmy-Award winning TV personality, and in September for holiday crafting ideas from Kathy Peterson, Best-selling author, design expert, and TV Host on Lifetime.
For more information, rules and regulations, log onto http://www.mrsbutterworthsyrup.com/ and click on the “Getting Crafty” page.
About Mrs. Butterworth’s
You can enjoy Mrs. Butterworth’s in Original flavor, Sugar Free or Lite – all of which deliver that distinct thick, rich and buttery syrup. Lite, which delivers half the calories of regular syrups, has passed the test of time, now entering its 20th year on the market – and continuing to delight kids. Sugar Free was introduced in 2004 and meets the needs of consumers, whether kids or adults, who want sugar free syrup. Moreover, Sugar Free has 80% less calories and ½ the carbohydrates of regular syrups. Both Lite and Sugar Free recipes have been carefully crafted to make sure they deliver on the thick, rich and buttery syrup only Mrs. Butterworth can make. The distinctive grandma-shaped bottle, with its label doubling as an apron, continues to be the gold standard for the thickest, richest and most buttery syrup you can buy. There is one other way to bring the delicious fun of Mrs. Butterworth to breakfast – with Mrs. Butterworth’s Complete Pancake Mix in Buttermilk and Home-style flavors. Her pancake recipe is the perfect combination of sweet and buttery pancakes that kids will love.
“Almost a toy already, Mrs. Butterworth’s is a perfect crafting tool, and we already know that kids love to interact with the bottle,” says Allison Meyer, associate brand manager at Pinnacle Foods Corporation. “We’re excited to announce that Mrs. Butterworth’s is not just for breakfast anymore!”
“People are embracing the do-it-yourself approach not only because of the economic downturn, but also to make their lives more sustainable by making crafts as opposed to buying more toys and gifts,” says Victor Domine, PR manager of the Craft and Hobby Association. “Mrs. Butterworth’s is a natural fit, and our crafters have developed wild and adorable craft ideas.”
Three well-known crafters have developed recession-friendly craft ideas for use throughout the year. Visit http://launchpadserver.com/mbw/crafty/beta/ (this site address will change) to download craft ideas and a supply list from the first batch of crafts, created by creative expert Sarah Hodsdon. Check back in July for ideas from Terri Ouelette, national spokesperson for the Craft and Hobby Association and Emmy-Award winning TV personality, and in September for holiday crafting ideas from Kathy Peterson, Best-selling author, design expert, and TV Host on Lifetime.
For more information, rules and regulations, log onto http://www.mrsbutterworthsyrup.com/ and click on the “Getting Crafty” page.
About Mrs. Butterworth’s
You can enjoy Mrs. Butterworth’s in Original flavor, Sugar Free or Lite – all of which deliver that distinct thick, rich and buttery syrup. Lite, which delivers half the calories of regular syrups, has passed the test of time, now entering its 20th year on the market – and continuing to delight kids. Sugar Free was introduced in 2004 and meets the needs of consumers, whether kids or adults, who want sugar free syrup. Moreover, Sugar Free has 80% less calories and ½ the carbohydrates of regular syrups. Both Lite and Sugar Free recipes have been carefully crafted to make sure they deliver on the thick, rich and buttery syrup only Mrs. Butterworth can make. The distinctive grandma-shaped bottle, with its label doubling as an apron, continues to be the gold standard for the thickest, richest and most buttery syrup you can buy. There is one other way to bring the delicious fun of Mrs. Butterworth to breakfast – with Mrs. Butterworth’s Complete Pancake Mix in Buttermilk and Home-style flavors. Her pancake recipe is the perfect combination of sweet and buttery pancakes that kids will love.
Drinking Tea Something To Smile About
Drinking brewed tea, whether hot or iced, is one of the better beverage choices when it comes to protecting teeth from enamel erosion. Tooth enamel, the outer layer of the exposed tooth, is often under attack from sugars and acids in beverages like regular soft drinks, orange juice, and energy drinks.
A recent study compared the erosive effects of tea (green and black) to soda and orange juice using in-vitro tests. Water was used as the non-erosive control, and vinegar was the erosive control. The 20-week study was conducted under controlled conditions, and results were categorized as highly, moderately, or minimally erosive.
The results for black and green tea were similar to that of water – minimally erosive. Soda and orange juice were shown to be moderately erosive, and vinegar remained highly erosive.
Bassiouny MA, Kuroda S, Yang J. 2008. Topographic and radiographic profile assessment of dental erosion. Part III: Effect of green and black tea on human dentition. General Dentistry. Jul-Aug;56(5):451-61.
Green Tea vs. Gum Disease
Drinking green tea was inversely related to periodontal (gum) disease, according to the results of a recently published epidemiologic study. The study analyzed 940 Japanese men, aged 49 to 59 years old who took part in a comprehensive health exam.
The measurable outcomes were the following periodontal parameters: probing depth, clinical attachment loss, and bleeding on probing. The intake of green tea was defined as the number of cups per day in a self-administered questionnaire.
Drinking green tea was related to a modest drop in each of the three gum disease parameters. The relationship seems to be dose-dependent. Each additional cup of tea was associated with a greater decrease in gum disease factors.
A recent study compared the erosive effects of tea (green and black) to soda and orange juice using in-vitro tests. Water was used as the non-erosive control, and vinegar was the erosive control. The 20-week study was conducted under controlled conditions, and results were categorized as highly, moderately, or minimally erosive.
The results for black and green tea were similar to that of water – minimally erosive. Soda and orange juice were shown to be moderately erosive, and vinegar remained highly erosive.
Bassiouny MA, Kuroda S, Yang J. 2008. Topographic and radiographic profile assessment of dental erosion. Part III: Effect of green and black tea on human dentition. General Dentistry. Jul-Aug;56(5):451-61.
Green Tea vs. Gum Disease
Drinking green tea was inversely related to periodontal (gum) disease, according to the results of a recently published epidemiologic study. The study analyzed 940 Japanese men, aged 49 to 59 years old who took part in a comprehensive health exam.
The measurable outcomes were the following periodontal parameters: probing depth, clinical attachment loss, and bleeding on probing. The intake of green tea was defined as the number of cups per day in a self-administered questionnaire.
Drinking green tea was related to a modest drop in each of the three gum disease parameters. The relationship seems to be dose-dependent. Each additional cup of tea was associated with a greater decrease in gum disease factors.
McDonalds: Historic Shareholder Agreement Reached on Pesticide Use Reduction
Responding to shareholder concerns, McDonald’s Corporation has agreed to formally survey and promote best practices in pesticide use reduction within its American potato supply chain. As the largest buyer of potatoes in the US, McDonald’s commitment will support progress on this important issue, which affects the environment, public health, and farm employees.
This agreement led to the withdrawal of a shareholder resolution filed by the Bard College Endowment, Newground Social Investment, and the AFL-CIO Reserve Fund. This was the first shareholder resolution focused on environmental and worker health issues ever to be filed by a college or university endowment.
Through this agreement, McDonald’s has committed to: (1) survey its current U.S. potato suppliers; (2) compile a list of best practices in pesticide reduction that will be recommended to the company’s global suppliers (through the company’s Global Potato Board); and (3) communicate findings related to best practices to shareholders, and in the company’s annual corporate social responsibility (CSR) report.
The agreement was developed in collaboration between shareholders and McDonald’s, with support from the Investor Environmental Health Network. The agreement between McDonald’s and shareholders can be found on the SEC website at: http://www.sec.gov/divisions/corpfin/cf-noaction/14a-8/2009/bardcollege031109-14a8.pdf.
Bard College student Katherine Burstein, a member of the college’s Committee on Investor Responsibility, said: "The Bard community believes that colleges and universities can leverage their power as investors for positive social change. Through our work with the Responsible Endowments Coalition – which works on responsible investment issues with colleges and universities across the nation – we learned about the measures companies can take to reduce the undesirable effects of pesticide use, and decided to engage McDonald's on the issue.”
Newground Social Investment CEO Bruce Herbert, a member of the Board of Directors of the Institute for Children’s Environmental Health, said: “Because McDonald’s has such a commanding presence in the marketplace, this commitment offers the promise of significant reductions of pesticide use – which will benefit consumer health, as well as farm workers, local agricultural communities, and the environment.”
“Consumers, workers and our environment all suffer from over-use of pesticides,” said John Sweeney, President of the AFL-CIO. “As investors, we knew McDonald’s could take an important first step and we’re ready to work with the company to change and grow.”
Taun Toay, administrative member of Bard College’s Committee on Investor Responsibility, said: "Bard College prides itself on the progressive education it affords its students. Part of such an education should involve active citizenship, including a willingness to engage companies over issues of concern. Sound environmental policies reflect strong corporate governance and we are quite pleased that McDonald’s is taking further steps in that direction."
Dr. Richard Liroff, executive director of the Investor Environmental Health Network, said: “Leadership companies such as Sysco (which supplies Wendy’s), General Mills, and Campbell’s have already demonstrated that pesticide use reduction makes sense from both an environmental health and business perspective. We welcome McDonald’s stepping up to the plate and look forward to supporting the company’s efforts to reduce pesticide use in the future.”
ABOUT THE GROUPS
Bard College’s Committee on Investor Responsibility is composed of both students and administrators. Bard is a four-year liberal arts college founded in 1860, located in the Hudson Valley of New York State. http://www.bard.edu.
Newground Social Investment is a Seattle, WA based Registered Investment Advisor. Newground provides socially conscious (SRI / ESG) money management and shareholder engagement services to individuals, institutions, and not-for-profit clients. http://www.newground.net.
The American Federation of Labor and Congress of Industrial Organizations (AFL-CIO) www.aflcio.org/ is a voluntary federation of 56 national and international labor unions , representing 11 million members, including 2.5 million members in Working America, its new community affiliate. The AFL-CIO Reserve Fund is a long-term investor and works with Union and other worker-based pension, health and savings funds, worth some $6 trillion, holding the retirement and health security of millions of working families.
The Investor Environmental Health Network is a collaborative partnership of investment managers, advised by nongovernmental organizations, who are concerned about the financial and public health risks associated with corporate toxic chemicals policies. http://www.iehn.org.
The Responsible Endowments Coalition works to build and unify the college and university-based responsible investment movement, both by educating and empowering a diverse network of individuals to act on their respective campuses, and by fostering a national network for collective action. http://www.endowmentethics.org.
This agreement led to the withdrawal of a shareholder resolution filed by the Bard College Endowment, Newground Social Investment, and the AFL-CIO Reserve Fund. This was the first shareholder resolution focused on environmental and worker health issues ever to be filed by a college or university endowment.
Through this agreement, McDonald’s has committed to: (1) survey its current U.S. potato suppliers; (2) compile a list of best practices in pesticide reduction that will be recommended to the company’s global suppliers (through the company’s Global Potato Board); and (3) communicate findings related to best practices to shareholders, and in the company’s annual corporate social responsibility (CSR) report.
The agreement was developed in collaboration between shareholders and McDonald’s, with support from the Investor Environmental Health Network. The agreement between McDonald’s and shareholders can be found on the SEC website at: http://www.sec.gov/divisions/corpfin/cf-noaction/14a-8/2009/bardcollege031109-14a8.pdf.
Bard College student Katherine Burstein, a member of the college’s Committee on Investor Responsibility, said: "The Bard community believes that colleges and universities can leverage their power as investors for positive social change. Through our work with the Responsible Endowments Coalition – which works on responsible investment issues with colleges and universities across the nation – we learned about the measures companies can take to reduce the undesirable effects of pesticide use, and decided to engage McDonald's on the issue.”
Newground Social Investment CEO Bruce Herbert, a member of the Board of Directors of the Institute for Children’s Environmental Health, said: “Because McDonald’s has such a commanding presence in the marketplace, this commitment offers the promise of significant reductions of pesticide use – which will benefit consumer health, as well as farm workers, local agricultural communities, and the environment.”
“Consumers, workers and our environment all suffer from over-use of pesticides,” said John Sweeney, President of the AFL-CIO. “As investors, we knew McDonald’s could take an important first step and we’re ready to work with the company to change and grow.”
Taun Toay, administrative member of Bard College’s Committee on Investor Responsibility, said: "Bard College prides itself on the progressive education it affords its students. Part of such an education should involve active citizenship, including a willingness to engage companies over issues of concern. Sound environmental policies reflect strong corporate governance and we are quite pleased that McDonald’s is taking further steps in that direction."
Dr. Richard Liroff, executive director of the Investor Environmental Health Network, said: “Leadership companies such as Sysco (which supplies Wendy’s), General Mills, and Campbell’s have already demonstrated that pesticide use reduction makes sense from both an environmental health and business perspective. We welcome McDonald’s stepping up to the plate and look forward to supporting the company’s efforts to reduce pesticide use in the future.”
ABOUT THE GROUPS
Bard College’s Committee on Investor Responsibility is composed of both students and administrators. Bard is a four-year liberal arts college founded in 1860, located in the Hudson Valley of New York State. http://www.bard.edu.
Newground Social Investment is a Seattle, WA based Registered Investment Advisor. Newground provides socially conscious (SRI / ESG) money management and shareholder engagement services to individuals, institutions, and not-for-profit clients. http://www.newground.net.
The American Federation of Labor and Congress of Industrial Organizations (AFL-CIO) www.aflcio.org/ is a voluntary federation of 56 national and international labor unions , representing 11 million members, including 2.5 million members in Working America, its new community affiliate. The AFL-CIO Reserve Fund is a long-term investor and works with Union and other worker-based pension, health and savings funds, worth some $6 trillion, holding the retirement and health security of millions of working families.
The Investor Environmental Health Network is a collaborative partnership of investment managers, advised by nongovernmental organizations, who are concerned about the financial and public health risks associated with corporate toxic chemicals policies. http://www.iehn.org.
The Responsible Endowments Coalition works to build and unify the college and university-based responsible investment movement, both by educating and empowering a diverse network of individuals to act on their respective campuses, and by fostering a national network for collective action. http://www.endowmentethics.org.
Monday, March 30, 2009
Cincinnati Canstruction
Whether or not you know it by its proper name, you’re probably familiar with the annual Canstruction® event. It’s a food drive – one now organized more than 100 North American cities – that has a sculptural dimension. Participating teams collect or purchase canned goods and form them into iconic structures, using a minimum of outside materials to hold them together. When the contest is over, the canned goods are donated to food banks.
In Cincinnati, Canstruction has attracted entries from some of the region’s top architectural and engineering firms over the 12 years the contest has been put on by the Society for Design Administration and the American Institute of Architects.
This year’s event did the same, but added a new competitor: civil engineering technology students from Cincinnati State Technical and Community College.
It marked the first time that a college group had entered the Canstruction competition in Cincinnati, and only the second time that students have participated. (The only prior student entry was from an elementary school.)
The Cincinnati State team gave itself an enormous challenge: replicating the Ascent, the sweeping, iconic blue-and-white condominium tower in Covington designed by the internationally known architect Daniel Libeskind.
After weeks of planning the five Cincinnati State students – with a bit of help from faculty advisor Carol Morman -- erected their model in the lobby of the Aronoff Center for the Arts in downtown Cincinnati.
Meanwhile, professional teams erected other models elsewhere in the Aronoff complex, the main branch of the Cincinnati Public Library and the Taft Museum.
Unlike the professional teams -- which often rely on substantial corporate contributions and buy their canned goods in quantities so large that they arrive on pallets -- the Cincinnati State students relied on canned goods collected during a food drive on campus, along with cash donations for the purchase of limited quantities of canned goods.
For Preston Andriot, the first-year student Cincinnati State student who led the design team, the learning curve was as steep as the roofline of the Ascent.
The first thing he did was contact the Ascent’s local architects for renderings that showed the exterior design and the building’s footprint on the site at the foot of the Suspension Bridge. Then Andriot reduced the drawings to scale and tried to figure out how to replicate lead architect Daniel Libeskind’s design with cans connected only by tape, Velcro and gravity.
Andriot wound up making a cardboard scale model of the Ascent to help figure out how many cans to use and where to use them. That, in turn, required a crash course in the design, height and diameter of the cans collected in the Cincinnati State food drive – and then some decisions about what kind of canned goods to buy with the money the team had raised.
(The Cincinnati State team wound up using 1,807 cans. The interior core is heavy on Happy Harvest pork and beans, carrots, corn and green beans, while the exterior features Meijer’s beef and chicken broth, mainly because the labels are colored a shade of blue that’s close to the exterior of the Ascent.)
The student group – which also included Jay Foster, Jennifer Queener, Bill Leeker and Tyler Wayne – used a storage room above a Cincinnati State classroom to assemble and refine their model. Then it was off to the big show at the Aronoff.
For their efforts, the team was afforded recognition during the Canstruction awards banquet on March 27 – and the chance to attend an after-awards party at the new Bootsie’s restaurant, right across the street from where their model will stand for the next week.
In Cincinnati, Canstruction has attracted entries from some of the region’s top architectural and engineering firms over the 12 years the contest has been put on by the Society for Design Administration and the American Institute of Architects.
This year’s event did the same, but added a new competitor: civil engineering technology students from Cincinnati State Technical and Community College.
It marked the first time that a college group had entered the Canstruction competition in Cincinnati, and only the second time that students have participated. (The only prior student entry was from an elementary school.)
The Cincinnati State team gave itself an enormous challenge: replicating the Ascent, the sweeping, iconic blue-and-white condominium tower in Covington designed by the internationally known architect Daniel Libeskind.
After weeks of planning the five Cincinnati State students – with a bit of help from faculty advisor Carol Morman -- erected their model in the lobby of the Aronoff Center for the Arts in downtown Cincinnati.
Meanwhile, professional teams erected other models elsewhere in the Aronoff complex, the main branch of the Cincinnati Public Library and the Taft Museum.
Unlike the professional teams -- which often rely on substantial corporate contributions and buy their canned goods in quantities so large that they arrive on pallets -- the Cincinnati State students relied on canned goods collected during a food drive on campus, along with cash donations for the purchase of limited quantities of canned goods.
For Preston Andriot, the first-year student Cincinnati State student who led the design team, the learning curve was as steep as the roofline of the Ascent.
The first thing he did was contact the Ascent’s local architects for renderings that showed the exterior design and the building’s footprint on the site at the foot of the Suspension Bridge. Then Andriot reduced the drawings to scale and tried to figure out how to replicate lead architect Daniel Libeskind’s design with cans connected only by tape, Velcro and gravity.
Andriot wound up making a cardboard scale model of the Ascent to help figure out how many cans to use and where to use them. That, in turn, required a crash course in the design, height and diameter of the cans collected in the Cincinnati State food drive – and then some decisions about what kind of canned goods to buy with the money the team had raised.
(The Cincinnati State team wound up using 1,807 cans. The interior core is heavy on Happy Harvest pork and beans, carrots, corn and green beans, while the exterior features Meijer’s beef and chicken broth, mainly because the labels are colored a shade of blue that’s close to the exterior of the Ascent.)
The student group – which also included Jay Foster, Jennifer Queener, Bill Leeker and Tyler Wayne – used a storage room above a Cincinnati State classroom to assemble and refine their model. Then it was off to the big show at the Aronoff.
For their efforts, the team was afforded recognition during the Canstruction awards banquet on March 27 – and the chance to attend an after-awards party at the new Bootsie’s restaurant, right across the street from where their model will stand for the next week.
Thursday, March 26, 2009
Bike Riders, All-Clad & Celebrity Chefs
Bike Riders, the luxury travel company located in Boston's historic North End partners with award-winning chefs and All-Clad, the leading culinary cookware for a week of biking and great cooking. James Beard award-winning chef/owner Jody Adams of Rialto Restaurant in Cambridge, MA, national acclaimed chef Rick Moonen of rm seafood in Las Vegas, NV and celebrity chef James Boyce, of Cotton Row Restaurant in Huntsville, AL and formerly Studio in Laguna Beach, CA, are among the popular list of chefs to return to the countryside of Italy, France & Spain to pedal & cook with Bike Riders this fall.
After a successful FLIP promotion, Bike Riders announced plans to give away an All-Clad Stainless Steel French Skillet for Guest Chef trips booked by April 30. "All-Clad is the cookware preference for most professional chefs," said Director, Lorenzo De Monaco. "Plus we thought it would be a fun theme to help clients prep for their next bike trip and maybe they'll even show our chefs a thing or two." You can visit www.bikeriderstours.com for more details.
Additional celebrity chefs to join Bike Riders this season include; Roberto Donna of Galileo & Bebo Trattoria, Sanford D'Amato of Sanford, Matt & Kate Jennings of the Farmstead, Francesco Ricchi of Cesco & D'Acqua Restaurant, Enzo Fargione of Teatro Goldoni, Rob Evans of Hugo's Restaurant and chef/consultant, Francis Reynard.
Guest Chef Adventure destinations include Tuscany, Umbria, Puglia & Sicily in Italy; Burgundy, Dordogne & Provence in France and Andalucia, Spain. For a day-by-day itinerary of any of our Guest Chef Adventures, please visit our website, email info@bikeriderstours.com or call our Boston office at 800.473.7040.
About Bike Riders
Since 1991 Boston-based Bike Riders has been offering small, luxury biking trips to the Americas, Europe & Beyond. A Bike Riders trip features off-the-beaten path itineraries, world-class inns and celebrated restaurants, many of which are Bike Riders' exclusives. Privately owned and operated by Lorenzo De Monaco and Eileen Holland, a husband-and-wife team who share a passion for travel and good food, as well as roots in many of regions they visit. Bike Riders keeps travel parties small (max 16) and saturates travelers in the locale. Being small allows Bike Riders to gain access to places larger travel companies cannot and avoids the generic tour feeling. Bike Riders has been recommended by such publications as Travel & Leisure, Food & Wine, Vogue, USA Today, The New York Times, New York Magazine, The Washington Post, The Chicago Tribune, The San Francisco Chronicle, Fodor's, Departures and Italia Magazine. Bike Riders also offers self-guided and private tours. More informatio n can be found at www.bikeriderstours.com.
After a successful FLIP promotion, Bike Riders announced plans to give away an All-Clad Stainless Steel French Skillet for Guest Chef trips booked by April 30. "All-Clad is the cookware preference for most professional chefs," said Director, Lorenzo De Monaco. "Plus we thought it would be a fun theme to help clients prep for their next bike trip and maybe they'll even show our chefs a thing or two." You can visit www.bikeriderstours.com for more details.
Additional celebrity chefs to join Bike Riders this season include; Roberto Donna of Galileo & Bebo Trattoria, Sanford D'Amato of Sanford, Matt & Kate Jennings of the Farmstead, Francesco Ricchi of Cesco & D'Acqua Restaurant, Enzo Fargione of Teatro Goldoni, Rob Evans of Hugo's Restaurant and chef/consultant, Francis Reynard.
Guest Chef Adventure destinations include Tuscany, Umbria, Puglia & Sicily in Italy; Burgundy, Dordogne & Provence in France and Andalucia, Spain. For a day-by-day itinerary of any of our Guest Chef Adventures, please visit our website, email info@bikeriderstours.com or call our Boston office at 800.473.7040.
About Bike Riders
Since 1991 Boston-based Bike Riders has been offering small, luxury biking trips to the Americas, Europe & Beyond. A Bike Riders trip features off-the-beaten path itineraries, world-class inns and celebrated restaurants, many of which are Bike Riders' exclusives. Privately owned and operated by Lorenzo De Monaco and Eileen Holland, a husband-and-wife team who share a passion for travel and good food, as well as roots in many of regions they visit. Bike Riders keeps travel parties small (max 16) and saturates travelers in the locale. Being small allows Bike Riders to gain access to places larger travel companies cannot and avoids the generic tour feeling. Bike Riders has been recommended by such publications as Travel & Leisure, Food & Wine, Vogue, USA Today, The New York Times, New York Magazine, The Washington Post, The Chicago Tribune, The San Francisco Chronicle, Fodor's, Departures and Italia Magazine. Bike Riders also offers self-guided and private tours. More informatio n can be found at www.bikeriderstours.com.
Wednesday, March 25, 2009
Organic Chicken for Cooking at Home in a Bad Economy
In today’s economy, people are cooking at home more and trying to eat out less. How about offering your readers advice on shopping for quality back-to-basic proteins like organic chicken or offering a roundup of options out there?
Coleman Natural Foods is the country’s largest organic chicken company, which implemented natural and organic animal raising practices and still represents the highest standard of meat production in the U.S. almost 135 years later. Working with small family farms throughout the country, selecting only the best breeds, raised to its exacting protocols with 100% vegetarian diets and no animal byproducts, Coleman Natural produces a wide range of premium natural and organic meat, poultry and prepared foods. The company never uses antibiotics, growth hormones, nitrates/nitrites or other chemical preservatives, MSG or fillers of any kind - ever. In addition, the chickens are humanely raised and sustainably farmed.
More info products can be found at www.colemannatural.com.
Coleman Natural Foods is the country’s largest organic chicken company, which implemented natural and organic animal raising practices and still represents the highest standard of meat production in the U.S. almost 135 years later. Working with small family farms throughout the country, selecting only the best breeds, raised to its exacting protocols with 100% vegetarian diets and no animal byproducts, Coleman Natural produces a wide range of premium natural and organic meat, poultry and prepared foods. The company never uses antibiotics, growth hormones, nitrates/nitrites or other chemical preservatives, MSG or fillers of any kind - ever. In addition, the chickens are humanely raised and sustainably farmed.
More info products can be found at www.colemannatural.com.
Van's Introduces New All-Natural Pancakes & French Toast Sticks
Van’s International Foods, the country’s leading all-natural frozen waffle brand, today introduces new, all-natural, frozen Pancakes and French Toast Sticks to their lineup, providing a great base for some quick & simple breakfast recipe ideas.
Van’s Pancakes
(available in Buttermilk and Wheat Free Homestyle varieties) The new Buttermilk Pancakes have 0 grams Trans fat, are free of preservatives and contain no artificial colors or flavors. Van’s Wheat Free Homestyle Pancakes are also gluten, dairy and egg free, making them a great choice for those who suffer from common food allergies. Both pancakes have a fluffy texture and can be easily prepared in the microwave.
Van’s French Toast Sticks
(offered in Homestyle and Wheat Free Cinnamon)
The Homestyle French Toast Sticks have 0 grams Trans fat and are free of artificial colors, flavors and preservatives. The Wheat Free Cinnamon Sticks are also gluten, dairy and egg free. Both offer an excellent source of calcium and are ready to serve after just a minute in the toaster.
Van’s Pancakes
(available in Buttermilk and Wheat Free Homestyle varieties) The new Buttermilk Pancakes have 0 grams Trans fat, are free of preservatives and contain no artificial colors or flavors. Van’s Wheat Free Homestyle Pancakes are also gluten, dairy and egg free, making them a great choice for those who suffer from common food allergies. Both pancakes have a fluffy texture and can be easily prepared in the microwave.
Van’s French Toast Sticks
(offered in Homestyle and Wheat Free Cinnamon)
The Homestyle French Toast Sticks have 0 grams Trans fat and are free of artificial colors, flavors and preservatives. The Wheat Free Cinnamon Sticks are also gluten, dairy and egg free. Both offer an excellent source of calcium and are ready to serve after just a minute in the toaster.
Tuesday, March 24, 2009
Food & Beverage Program at Half Moon
Half Moon resort in Montego Bay, Jamaica has recently taken their Food & Beverage program to a new level, and I would love to give you some of the details of what’s been ‘cooking.’
Leading the helm is Executive Chef, Stephen Sowa. Chef Sowa joined Half Moon in 2008 and will be overseeing the four specialty restaurants – Il Giardino, The Sugar Mill, Seagrape Terrance and La Baguette. Chef Sowa has over 20 years of experience in the kitchens of international resorts. Additional details on the new team members below. Sowa will be commanding a culinary team of over 100.
In addition to our new exec chef, Half Moon’s signature restaurant, Sugar Mill, is offering a new fusion menu. The menu is influenced from the many cultures that sailed through the Caribbean- Africa, Asia and Europe- as well as the influence of the region’s kitchens. The new Caribbean fusion menu offers options such as Roast Pumpkin, Dried Tomato and Callaloo Gizzada, a savory twist on the Jamaican coconut dessert as well as the Banana Jackfruit Spring Roll, a nod to Jamaica's Chinese influence.
An addition to Sugar Mill is the new wine cellar. The centerpiece of the renovated restaurant is the stone-walled wine cellar which features custom shelving and offers vintages selections from Italy, California, France, New Zealand, Australia and Chile. An option for a private dinner is available in the rustic, yet state-of-the-art wine cellar. In addition, Sugar Mill now offers healthier fare options: ‘Fern Tree, The Spa, Healthy Choice.’
Leading the helm is Executive Chef, Stephen Sowa. Chef Sowa joined Half Moon in 2008 and will be overseeing the four specialty restaurants – Il Giardino, The Sugar Mill, Seagrape Terrance and La Baguette. Chef Sowa has over 20 years of experience in the kitchens of international resorts. Additional details on the new team members below. Sowa will be commanding a culinary team of over 100.
In addition to our new exec chef, Half Moon’s signature restaurant, Sugar Mill, is offering a new fusion menu. The menu is influenced from the many cultures that sailed through the Caribbean- Africa, Asia and Europe- as well as the influence of the region’s kitchens. The new Caribbean fusion menu offers options such as Roast Pumpkin, Dried Tomato and Callaloo Gizzada, a savory twist on the Jamaican coconut dessert as well as the Banana Jackfruit Spring Roll, a nod to Jamaica's Chinese influence.
An addition to Sugar Mill is the new wine cellar. The centerpiece of the renovated restaurant is the stone-walled wine cellar which features custom shelving and offers vintages selections from Italy, California, France, New Zealand, Australia and Chile. An option for a private dinner is available in the rustic, yet state-of-the-art wine cellar. In addition, Sugar Mill now offers healthier fare options: ‘Fern Tree, The Spa, Healthy Choice.’
Get the Grill Out of the Garage: Simple tips to help prepare for BBQ season
It’s been a long winter and if you're not a hardcore griller, your barbeque has been hibernating in the garage for months. However, before you head to the butcher and grab some T-bones, there are some simple steps you should take to get your barbeque in top grilling condition. Grab a beer or two and get to work!
The top five tips for preparing your BBQ this Spring are:
1. Have your cleaning supplies ready
You wouldn’t cook in a dirty kitchen, so why would you grill on a dirty barbeque? In order to sanitize and deep clean your grill, you will need the following products: a brass wire brush, small pail to hold hot water, dish soap, venturi brush, a 1/16” drill bit, replacement grease cups, spatula, stainless steel cleaner and some fine sandpaper.
2. Give your grill a good spring cleaning
The cleaning supplies listed will help clean every nook and cranny of your barbeque.
· Start with the burners. It is easier to detach the burners and take them out of the grill for a very thorough cleaning. Pass a venturi brush through the burners to snag out any blockages then brush the tops of the burners using a brass wire brush. Once the burners are cleaned, check all of the burner ports to ensure that they are opened. If some are closed with food particles you can use a 1/16” drill bit to open them.
· Sear plates and cooking grills should be washed with hot soapy water. Simply brush the top side of your cooking grills with a little oil to re-season them.
· Hot soapy water works wonders on the cast base and sides of the grill and to remove grease splatters on the outside of the grill. For porcelain lids a thorough washing should suffice, for stainless steel lids a stainless steel cleaner should be used to remove any discoloring. Once the paint is dried, brush the cast aluminum with a little olive oil, this helps restore the luster and prevent oxidation.
· Lastly, use a spatula to scrape grease from the inside of the base all the way down towards the drip pan. Remove the drip pan and give it a good washing and be sure to replace the tin foil grease catcher.
3. Inspect all hoses and feed tubes
Once your cleaning is done it is a good idea to visually inspect all hoses and feed tubes on your grill. Look for any crimps, scratching and or punctures, if you detect any of these, it is time to replace the hoses.
4. Do a complete leak test of the grill
A leak test should be performed any time your grill has been in storage for a prolonged length of time or when you are changing any components on your grill. For complete leak test information, please consult our web site at www.napoleongrills.com to view the leak test video.
5. Check all ignition parts
Now that your grill is clean and safe it is time to check out how it lights. For battery ignitions it is a good idea to replace the batteries with new ones. Check all electrode leads and ensure the tips of the electrodes are clean and have no grease or rust build up on them, if they do you can use sandpaper to clean them.
For additional barbeque tips, visit Napoleon Fireplaces & Grills on the web at: www.napoleongrills.com
The top five tips for preparing your BBQ this Spring are:
1. Have your cleaning supplies ready
You wouldn’t cook in a dirty kitchen, so why would you grill on a dirty barbeque? In order to sanitize and deep clean your grill, you will need the following products: a brass wire brush, small pail to hold hot water, dish soap, venturi brush, a 1/16” drill bit, replacement grease cups, spatula, stainless steel cleaner and some fine sandpaper.
2. Give your grill a good spring cleaning
The cleaning supplies listed will help clean every nook and cranny of your barbeque.
· Start with the burners. It is easier to detach the burners and take them out of the grill for a very thorough cleaning. Pass a venturi brush through the burners to snag out any blockages then brush the tops of the burners using a brass wire brush. Once the burners are cleaned, check all of the burner ports to ensure that they are opened. If some are closed with food particles you can use a 1/16” drill bit to open them.
· Sear plates and cooking grills should be washed with hot soapy water. Simply brush the top side of your cooking grills with a little oil to re-season them.
· Hot soapy water works wonders on the cast base and sides of the grill and to remove grease splatters on the outside of the grill. For porcelain lids a thorough washing should suffice, for stainless steel lids a stainless steel cleaner should be used to remove any discoloring. Once the paint is dried, brush the cast aluminum with a little olive oil, this helps restore the luster and prevent oxidation.
· Lastly, use a spatula to scrape grease from the inside of the base all the way down towards the drip pan. Remove the drip pan and give it a good washing and be sure to replace the tin foil grease catcher.
3. Inspect all hoses and feed tubes
Once your cleaning is done it is a good idea to visually inspect all hoses and feed tubes on your grill. Look for any crimps, scratching and or punctures, if you detect any of these, it is time to replace the hoses.
4. Do a complete leak test of the grill
A leak test should be performed any time your grill has been in storage for a prolonged length of time or when you are changing any components on your grill. For complete leak test information, please consult our web site at www.napoleongrills.com to view the leak test video.
5. Check all ignition parts
Now that your grill is clean and safe it is time to check out how it lights. For battery ignitions it is a good idea to replace the batteries with new ones. Check all electrode leads and ensure the tips of the electrodes are clean and have no grease or rust build up on them, if they do you can use sandpaper to clean them.
For additional barbeque tips, visit Napoleon Fireplaces & Grills on the web at: www.napoleongrills.com
Subscribe to:
Posts (Atom)