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April 29, 2022

EcoMeal's New Web Site Offers Wide Selection of Discounted Organic Food Products, Special Promotions and Free Delivery to New York and New Jersey Customers

EcoMeal’s new Web site provides online organic food delivery services and saves about 25 percent for New York and New Jersey customers compared to supermarket and health food store prices. The company offers a wide selection of choices, special promotions and free delivery to your doorstep.

(PRWEB) April 28, 2022 – EcoMeal’s new online organic food delivery service (www.ecomeal.org) supplies healthy, natural and affordable products to New York and New Jersey customers. Customers will save about 25 percent in comparison to other store prices. The Web site features various special promotions, such as frequent shopper discounts. Free delivery is always available.

Unlike many of the so-called "wholesale clubs," EcoMeal is open to the general public with no membership fee or weekly commitment.

The company’s long-term exclusive contracts with natural and health food industries leaders and partnerships with organic restaurants and local farmers are the key to securing the highest quality food and competitive prices.

EcoMeal has distributed to over 350 supermarkets, delis and health food shops in New York City and nearby counties for over six years. With a well-established natural food distribution network and warehouse system already in place, the company decided to start its online venture. Now, the site offers their full line of organic groceries, fruits, vegetables, dairy products, baby foods and more.

Instead of buying from the "middleman," EcoMeal's Web site allows customers to buy directly from the warehouse and save from 20 to 30 percent in comparison to supermarket prices. EcoMeal's food is much fresher compared to stores because it is directly delivered to the customer instead of sitting on a shelf in a store.

The online organic grocery delivery service is ideal for busy individuals and families who would like to save time and money by having fresh, organic products delivered directly to their doorstep. The company also strives to tailor its services to more specific diets such as vegetarians, vegans and raw food lovers by offering a huge selection of fresh organically grown fruits, vegetables, nuts and soy.

EcoMeal's own organic restaurant and vegan bakery, the Organic Grill, located at 123 First Ave. in New York City, offers "Good Clean Food" (in accordance with their motto). New York Magazine describes it as "Local and artisanal ingredients in clean, fresh and seasonal preparations."

For a birthday special: customers who are celebrating a birthday will receive a free birthday lunch or dinner entree at the Organic Grill. If the customer brings four or more people, they will be treated to a free bottle of organic wine.

About EcoMeal:
EcoMeal is an organic food delivery service offering all organic, discounted products and free delivery to New York and New Jersey customers. The company's mission is to support sustainable agriculture and local and organic farming. For more information, please visit www.ecomeal.org.

Contact:
Vladimir Grinberg
EcoMeal Corp.
1 866-ECO-MEAL
718-451-2828
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 06:31 AM | Comments (0)

Did the Cabbage Soup Weight Loss Fad Start out as a Cancer-Fighting Diet?

The cabbage soup diet is a weight loss fad that may have started out as a cancer-fighting diet created by a famous doctor in the 1950's.

(PRWEB) April 29, 2022 -- The ever-popular cabbage soup diet may have healthy origins, claims Jonni Good, on her website at http://www.stress-free-weight-loss.com.

The cabbage soup diet is a fad that has been around for years. The plan includes potatoes, bananas, and lots and lots of cabbage soup. It's a good way to lose a few pounds fast, states the author of this website, but she also mentions that there aren't enough calories or variety to keep people satisfied for long.

However, Ms. Good points out that the famous cancer doctor Max Gerson, who had a strong following in the 1950's, built his cancer-fighting diet around cabbage soup. Is this the origin of the fad diet that has been around for so long?

Dr. Gerson counseled patients to eat only organic foods, with many glasses of fresh-pressed fruit and vegetable juices. He also insisted that his patients eat many bowls of cabbage soup. While this may seem like an odd way to fight cancer, Dr. Albert Schweitzer called Dr. Gerson "one of the most eminent geniuses in the history of medicine."

Can cabbage soup and other foods really have health benefits? Although it took another 50 years for the research to be done, T. Colin Campbell, PhD, and other scientists involved in the China Study have shown that a whole-food, plant-based diet does help prevent cancer, heart disease - and yes, obesity. In fact, this type of diet can even reverse some life-threatening illnesses, and it helps people lose weight.

While you may not want to eat cabbage soup every single day, it is probably a good idea to add a soup very much like it to your menu as often as possible to help you stay healthy and thin.

You can learn more about the cabbage soup diet, including a recipe for the soup, at http://www.stress-free-weight-loss.com/cabbage-soup-diet.html

To learn more about Dr. Max Gerson and his cancer-fighting diet, visit the Gerson Institute website at http://www.gerson.org/about/mg.asp

Posted by Industrial-Manufacturing at 06:31 AM | Comments (0)

Edwards Wins National Pie Championship - Again

Edwards desserts named among the best pies in America and wins several National Pie Championship awards.

Celebration, FL (PRWEB) April 29, 2022 -- Edwards® decadent desserts have once again won 1st Place ribbons in the American Pie Council’s (APC) National Pie Championship. The 2005 winning desserts include Edwards Key Lime Pie, Lemon Meringue Pie, and Turtle Pie.

"Year after year Edwards continues to excel at the National Pie Championships," said Linda Hoskins, Executive Director of the American Pie Council. "This year the company won three blue ribbons."

“This is a sweet win for us,” said Brand Manager Melinda Pritchett. “Edwards Key Lime Pie is an all-time favorite and our gourmet desserts were awarded three blue ribbons. We thank the judges, the American Pie Council, our chefs, and our entire staff for once again delivering several winning desserts. Clearly our use of quality ingredients and stellar recipes has given us a competitive edge.”

In previous competitions the APC recognized Edwards Key Lime Pie and Key Lime slices among the "best" pies in America. Other iconic favorites include the flagship OREO® Cream Pie, Pecan, Chocolate Crème Pie made with HERSHEY®’S, as well as the ever-popular Pie and Cheesecake Slices. In 1979, Edwards introduced the popular, individually packaged pie slices and today, this line is sold with two slices of pie per package under the Slices™ brand.

Based in Suwannee, Georgia, Edwards desserts are sold by Schwan’s Bakery, Inc. The Edwards Baking Company was founded in 1950 by namesake Tom Edwards as a small retail bakeshop in Atlanta, Georgia. In 1966, Mr. Edwards began to specialize in pies and launched his first line of frozen desserts.

Edwards products are now found at supermarkets nationwide.

For more information on Edwards contact www.edwardsbaking.com.

Posted by Industrial-Manufacturing at 06:30 AM | Comments (0)

Timothy's Take-Out - The Little Novel That Could

Who could have guessed that Paul J. Barker’s book about beleaguered restaurant employees and obnoxious restaurant patrons would become such a hit? Certainly not Barker himself.

(PRWEB) April 28, 2022 -- Perhaps there are solid reasons for Timothy’s Take-Out’s success. For one thing, it was penned by Paul J. Barker, who even today continues to eat, sleep and breathe fast food. He operates a restaurant in Southern Ontario (that he wishes to assure everyone is nothing like Timothy’s Take-Out), and probably has more service-related yarns to spin than anyone in the business.

The story itself is irresistible: Introverted loner Carl Fellows can spend summer at the beach, but only if he hires on at the wildest fast food joint in otherwise tranquil Robinson’s Pt. Young Mr. Fellows takes the job, and is immediately besieged by that which he hates most: swarms and swarms of insufferable human beings. Rather than give up the job (or embark on a mad killing spree), he channels his feelings of helplessness and rage into a somewhat unrealistic pursuit of fame and fortune. When not flipping burgers, he’s either in the gym preparing for his next amateur boxing match or holed up in his dilapidated beach house writing music.

Being as versatile as a Swiss army knife doesn’t hurt this novel, either. There is something for everyone within its pages. If it’s a love story you seek, you will be charmed (and just a little bit disturbed) by Fellows’ hopeless obsession with a coworker several years younger than himself. Adventure abounds as our hero becomes a veritable Tasmanian Devil in the boxing ring, and single-handedly wages war upon a very unusual street gang. Add a pinch of mystery to the proceedings, and a humongous dollop of comedy, and you have one of the most compulsively readable novels of this generation or any other: “Timothy’s Take-Out.”

Another great thing about this novel – you do not have to leave the sanctity of your computer room to order a copy. Simply click on this link – http://www.dontlikemyjob.com - or drop by most any major online bookstore.

Posted by Industrial-Manufacturing at 06:29 AM | Comments (0)

Mrs. Smith's Wins National Pie Championship - Again

Mrs. Smith's Pies has once again been named among the best desserts in American at the National Pie Championship.

Celebration, FL (PRWEB) April 29, 2022 -- Mrs. Smith’s home-style pies were once again awarded 1st Place honors at the American Pie Council’s (APC) National Pie Championship. Mrs. Smith’s 2005 winners include CINNABON® Apple Crumb Pie and Soda Shoppe Chocolate Cream Pie.

"Year after year Mrs. Smith’s continues to excel at the National Pie Championships," said Linda Hoskins, Executive Director of the American Pie Council. "This year the company won three blue ribbons."

“Mrs. Smith’s is an all-American favorite,” said Brand Manager Mike D’Addieco following the awards ceremony. “The CINNABON® Apple Crumb Pie has proven to be a winning recipe for us and we thank the American Pie Council, our chefs, and the judges for choosing our winning entries once again.”

Mrs. Smith’s brought over fourteen 1st Place awards to the 2005 APC competition. Mrs. Smith’s winning desserts have included Deep Dish Cherry Crumb, Deep Dish Apple, No Sugar Added Apple, and Soda Shoppe Coconut Cream.

Based in Suwannee, Georgia, Mrs. Smith’s desserts are sold by Schwan’s Bakery, Inc. The company was founded in the early 1900s when Amanda Smith began baking in her kitchen. Today the brand is an American icon, best known for its flaky, buttery crusts and homemade taste.

Mrs. Smith’s products can be found at supermarkets nationwide.

For more information on Mrs. Smith’s contact www.mrssmiths.com.

Posted by Industrial-Manufacturing at 06:29 AM | Comments (0)

April 28, 2022

Palapa Azul's Success Rooted in One of Mexico's Most Flavorful and Refreshing Traditions

Palapa Azul proves that authenticity and attention to quality can turn a culinary tradition into a great success in the competitive US marketplace.

Los Angeles, CA (PRWEB) April 27, 2022 -- In Mexico food is a tradition that brings people together and a paleta always creates the perfect occasion. A paleta is a Mexican frozen fruit bar served in a “Nevería” or “Paletería,” a Mexican ice cream parlor. All across Mexico, people gather at their local Neverías for paletas in exotic flavors.

Paletas come in flavors that reflect the many tastes and regional traditions of México. In the tradition of Mexican Paleteros, the bars are handcrafted using a unique combination of fresh fruits and spices that create a flavor experience unlike any other. The natural, high-quality ingredients used in true Mexican paletas have earned them a very loyal following and a reputation as the “ultimate” Mexican treat.

With a growing Hispanic population and an explosion in the taste for ethnic foods, a new market for this high quality, popular Mexican tradition is emerging. The US market lacked a product that offers both the authenticity and quality of traditional paletas and meets the high standards of the American marketplace.

Palapa Azul was created to satisfy the need for authentic, high quality Mexican desserts, while also offering consumers a healthy experience. In the tradition of Mexican Paleteros, Palapa Azul bars are handmade using only fresh fruit and all natural ingredients and spices. The bars contain no preservatives and are non-dairy and parve kosher, making them appropriate for consumption by a multitude of people with various dietary requirements.

A top-tier Mexican visual design firm well known for its great ability to integrate strong ethnic design values with a modern feel created the Palapa Azul packaging. The design firm modeled the logo after storefront signs in small villages where local artists called “rotulistas” create, by hand, unique designs for each store.

Its premium ethnic positioning and distinctive visual brand identity sets Palapa Azul apart from other frozen novelty items. Its striking package design reinforces the promise of the brand: to bring the delectable, authentic flavor of Mexican frozen fruit treats to the US. Its natural, intense taste always leaves people asking for more.

The Frozen Novelty Market
Palapa Azul’s products address the rapidly growing frozen novelty market. The frozen novelty market has grown at an annual rate of over 7% in the last five years and has outpaced the ice cream market’s total growth. In 2001, novelties sales grew 7.1% to $4.7 billion (all channels), versus a year-on-year dollar sales drop of over 2% for the packaged ice cream market.

Palapa Azul, Inc.
Palapa Azul is a Hispanic owned and operated company based in Los Angeles and a member of NASFT (National Association of the Specialty Food Trade).

Michel Algazi and Roni Goldberg founded the company in early 2002 on the conviction that there was a great need for high quality, ethnic inspired frozen desserts in the U.S. They have since made it their mission to fill this need by introducing a part of México’s rich cultural heritage to consumers.

Palapa Azul bars come in nine different flavors in both single-bar and 3-bar pack presentations: Mango, Grapefruit, Mexican Papaya, Cantaloupe, Watermelon, Pineapple, Strawberry, Mango-Chile and Cucumber-Chile.

By combining tradition with modern needs, Palapa Azul has revived a vibrant Mexican tradition embraced by non-Hispanics and Hispanics alike. The company aims to turn Palapa Azul into the most unique, irresistible and high-quality ethnic-Mexican dessert brand in the U.S.

Whole Foods and many other high-end specialty merchants on both U.S. coasts - carry Palapa Azul products. Specific selling location information can be found on the company’s website at www.palapaazul.com.

Contact/Samples:
Darren Jordan
the jordan agency
323.851.5572
Email: e-mail protected from spam bots
Website: www.palapaazul.com

Posted by Industrial-Manufacturing at 12:39 AM | Comments (0)

April 26, 2022

Industry 1st: Vendor Summit Draws Technology Leaders for Education, Networking

Hospitality Upgrade, Bearing Point, IBM, HFTP Sponsor Event that Covered ‘Big Picture’ to Operational Strategy

Alpharetta (PRWEB) April 26, 2022 -- Over 50 executives from hospitality technology vendor companies gathered to cover a range of operational topics crucial to their businesses during two days at the industry’s first Vendor Summit, April 5 and 6, in Lansdowne, Virginia. Competitors and partners alike gained up-to-date facts on the importance of Non-Disclosure Agreements for partners and employees, and attended seminars on security, wireless advances, and the anywhere-communications on the three- to five-year horizon. The event was sponsored by Hospitality Upgrade Magazine, BearingPoint, IBM and HFTP.

"Our industry is based on competition, partnering, and relationships. Last year I was invited to a vendor’s Users Group and could not believe how many other vendors were there,” said Richard Siegel, president and publisher of Atlanta-based Hospitality Upgrade Magazine and owner of parent company Siegel Communications, Inc. “It showed me that a lot of companies in our industry partner with each other. We need each other to be successful; that inspired me to develop the idea of a hospitality Vendor Summit, and BearingPoint, IBM and HFTP supported the concept.” Siegel noted that “relationships were re-energized, or established for the first time” at the Vendor Summit and predicted the event, like its predecessor the CIO Summit, will become an annual occurrence.

Big Picture perspectives discussed during the meeting included:
• Security encryption of copied information; wireless, and Web-enabled applications for anywhere-communication within three to five years;
• Enterprise strategies for scalability. With hotel operators getting bigger through Mergers and Acquisitions, enterprise applications are needed for tying hotels together;
• Interoperability, and cooperation among vendors, is key;
• The importance of guest services, including HDTV content and check-In kiosks.

A CIO panel comprised of Douglas Clark, Mandarin Oriental Hotels Group; Carol Campbell Beggs, Sonesta International Hotels Corporation, Michael Schubach, Pinehurst Company, and Jules Sieburgh also profiled the perfect vendor and cautioned the audience that partnering ‘may be an option today, but a necessity in the future.’

At the beginning of the Vendor Summit Sally Kelly with BearingPoint outlined anti-trust guidelines including that no collusion would be allowed in the nature of price fixing, etc., during the event. Other speakers discussed off-shoring or outsourcing services and showed which countries are best; help desk and development; how to secure – and live with – outside Venture Capital funding; the Request For Proposal process; and the realization that guest driven technology is easier to sell to owners.

“There was a lot of energy,” Siegel said. “It was very, very lively.”

About Siegel Communications
Siegel Communications, Inc is a media company based in Atlanta, Ga. SCI's main business is publishing the magazine Hospitality Upgrade (formerly the Hotel and Restaurant Technology UPDATE). Rich Siegel is the sole owner of SCI; he was inducted into the HFTP International Hospitality Technology Hall of Fame in 2003. SCI also operates the www.hospitalityupgrade.com Web site. Siegel also has a 50 percent interest in Hospitality Internet Media LLC, the parent company of www.hotel-online.com, the hotel industry's #1 news Web site, which produces a daily worldwide e-mail of hospitality-related headlines.

About Hospitality Upgrade
Hospitality Upgrade is published for hotel, travel and foodservice professionals including management, independent operators, executives and chains. Each publication educates hospitality professionals on the latest technology software and hardware solutions. Regular coverage focuses on new industry trends and products, in-depth analyses by leading hospitality consultants, insider news and gossip, interviews with top industry executives, and profiles from many of the industries’ solution providers. Specific topics include purchasing and maintenance of the following hospitality systems: point-of-sale, property management, back office, sales and marketing, Internet, in-room, restaurant management, central reservations, guest response, handheld/wireless technologies, executive information and more.

For More Information Contact:
Hospitality Upgrade
Geneva Rinehart
2475 Northwinds Pkwy, Suite 325
Alpharetta, GA 30004
Phone: (678) 802-5300 ext. 302
Fax: (678) 802.5309
Email: e-mail protected from spam bots
http://www.hospitalityupgrade.com

Media Contact:
Julie Keyser-Squires
Softscribe Inc.
e-mail protected from spam bots
http://www.softscribeinc.com

Posted by Industrial-Manufacturing at 07:00 AM | Comments (0)

NY Metro Chapter of the United States Personal Chef Association Dishes Up Culinary Donations to Support Troops in Afghanistan

The New York Metro Chapter of the United States Personal Chef Association (USPCA) is doing its part to help make the meals of our active duty troops a little easier. The group is packing and shipping gourmet ingredients for a fellow Personal Chef who left her life and business on hold in Houston, TX to cook for our troops in Afghanistan.

New York City, NY (PRWEB) April 26, 2022 -- "We were all so touched by Pat Day's generous spirit and courage that The NY Chapter wanted to be able to show her how much we admire her. We decided the best way we know how to show support would be to send donations of ingredients and other cooking items to support her culinary efforts," states Jennifer Urda, Vice President of the NY Metro Chapter of USPCA, and coordinator of this effort.

The NY Metro Chapter of the USPCA is a professional association for Personal Chefs from New York City, Long Island, and Westchester. Members share ideas, marketing, and help each other grow their Personal Chef businesses. Additionally, the group has become involved with culinary themed projects, the first of which is the fundraiser to raise money to send spices, ingredients, and cooking tools to Afghanistan. The initial effort has been extremely successfully under the leadership of Personal Chef, Jennifer Urda. Donations have poured in from many sources, including friends and family, retailers and other culinary professionals. Personal Chef members have so far collected monetary donations, as well as 30 different kinds of spices and various kitchen utensils from companies such as Williams-Sonoma, Wholespice.com, and the Just Because Foundation. The troops are sure to love the culinary treats Pat and her chef mates will create. The first few boxes, weighing over 70 lbs., are already on their way to Afghanistan. The members of the NY Metro Chapter of the USPCA salute Pat and her colleagues and look forward to hearing their wonderful stories of how all these great ingredients will be put to use!

The NY Metro Chapter of the United Personal Chef Association will continue to accept any donations for future shipments in support of Pat’s efforts in cooking for our troops in Afghanistan. If you are interested in donating or learning more about the NY Metro Chapter of the USPCA, please call 1-800-358-2857 or visit http://www.NYPersonalChefs.com.

Posted by Industrial-Manufacturing at 06:59 AM | Comments (0)

Spike Worldwide Distribution of Fort Lauderdale, Florida Buys Pitbull Energy Drink of Miami, Florida

Spike Worldwide Distribution of Fort Lauderdale, Florida announced earlier today that it has purchased Pitbull Energy Drink of Miami Florida.

(PRWEB) April 26, 2022 -- Spike Worldwide Distribution of Fort Lauderdale, Florida announced earlier today that it has purchased Pitbull Energy Drink of Miami Florida. In a move that will allow Spike Energy Drink to grow at a rapid pace, Spike Worldwide Distribution announced that the timing was right to capture a greater market share in the rapidly growing energy drink segment.

Spike Energy Drink has made a strong financial commitment to its current distributors that the change should only improve its customer service, distribution reach and marketing creativity.

Spike Energy Drink appeals to a large and diverse market and is poised to capture a large share of the dynamic and fast growing energy drink market. Spike Energy Drink is sodium free and has an new and different taste that refreshes and invigorates the mind and body.

Spike Energy Drink is currently being distributed locally in several major cities and exported to various countries.

Posted by Industrial-Manufacturing at 06:58 AM | Comments (0)

Lake Champlain Chocolates Introduces Tanzania Chocolate Sauce

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced Tanzania Chocolate Sauce. Appealing to the growing number of chocolate connoisseurs in America, the all-natural sauce features 75% select origin chocolate from Tanzania.

Burlington, VT (PRWEB) April 26, 2022 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced Tanzania Chocolate Sauce. Appealing to the growing number of chocolate connoisseurs in America, the all-natural sauce features 75% select origin chocolate from Tanzania. Arriving on retail store shelves now, the sauce is also available at www.lakechamplainchocolates.com. Made in small batches from the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont.

"Tanzania Chocolate Sauce’s first ingredient is an origin chocolate high in cocoa content -- 75% -- so its flavor is very intense," explained Jim Lampman, president of LCC. "Fruity and floral, it perfectly complements sweet desserts -- the rich chocolate flavor comes through."

The new sauce is part of the Small World line of chocolates, which focuses on select-origin, high-cocoa-content chocolates and exotic flavors from around the world. In addition to sauce, a 75% cocoa content Tanzania Chocolate Bar is being introduced early this summer.

The 12-ounce jars of sauce are packed 12 per case, with an SRP of $12 per jar.

Lake Champlain Chocolates offers sweet indulgences that capture the essence of Vermont, the tradition of making fine chocolate, and the pride that goes into each bite. Preservative-free, Lake Champlain Chocolates are crafted in small batches from the finest quality Belgian chocolate and select natural ingredients including local Vermont cream, sweet butter, maple syrup, honey, fruits, nuts, and other natural flavors. Lake Champlain Chocolates are available online at www.lakechamplainchocolates.com, toll-free at 1-800-465-5909, as corporate gifts & wedding favors, at three company-owned retail stores in Vermont, and nationwide at specialty food & gift stores and upscale hotels & inns.

Please call or e-mail for photographs and/or samples.

Posted by Industrial-Manufacturing at 06:58 AM | Comments (0)

Flexibility Key to Profitability as Foodservice Equipment Industry Evolves

Learn the latest trends effecting the ever changing foodservice equipment industry.

New York (PRWEB) April 26, 2022 -- The $7.07 billion U.S. foodservice equipment industry has faced some challenges in the past few years as equipment becomes more of a commodity product. According to the recently updated by Specialists in Business Information, “The U.S. Market for Foodservice Equipment,” it has been an upward battle for increased sales in a landscape cluttered with too many mid-tier firms competing with marginal market growth.

"The foodservice market took a time to bounce back from the effects of 9/11 and is still in recovery mode,” according to Don Montuori, Acquisitions Editor for Specialists in Business Information. “A full and quick recovery has been hampered by the cluttered marketplace and the ongoing threat of less-expensive, foreign-made equipment. Foodservice equipment dealers have also struggled as new and different distribution venues multiply, altering the old school dealer-client relationship.”

However, with the economy showing signs of an upturn, “The U.S. Market for Foodservice Equipment” recommends that now is the time for industry players to adapt to change through cost-cutting, improved operating efficiency and improved service and response. Even though big players like beverage companies seem to favor cheaper imports overall, the restaurant industry is still looking for servicing ability and responsiveness of the equipment manufacturers. The restaurant industry, especially the growth and popularity of the casual dining establishment is a wide open opportunity for the foodservice industry.

“The U.S. Market for Foodservice Equipment” investigates the market for various products designed for use in eating and drinking places, and reviews manufacturer and marketer strategies that maximize growth and profitability. This comprehensive database covers U.S. shipments, price gains, profitability, the competitive environment, and foreign market trends for each industry equipment sector. Report sections also investigate foodservice industry trends, eating and drinking place capital expenditures, and competitor intelligence.

Priced at $3,000, this report can be purchased from www.MarketResearch.com or by clicking on the following link: http://www.marketresearch.com/pub/1037788.html

About Specialists in Business Information
Specialists in Business Information (SBI) is a leading publisher of market research in the materials, construction, and industrial sectors. SBI is a division of MarketResearch.com, the leading provider of global business intelligence on markets, industries, and companies. For more information, contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 06:57 AM | Comments (0)

New York City Personal Chef Named Exclusive Culinary Consultant for Granoff Caviar, LTD

New York City based Personal Chef Mark Tafoya, owner of ReMARKable Palate Personal Chef Service, has been named exclusive culinary consultant and demonstration chef for Granoff Caviar, LTD. He will be presenting the product at the National Restaurant Association show in Chicago May 21-24.

(PRWEB) April 26, 2022 -- New York City based Personal Chef Mark Tafoya, owner of ReMARKable Palate Personal Chef Service, has been named exclusive culinary consultant and demonstration chef for Granoff Caviar, Inc.

“I’m excited to be representing Granoff’s Black Label line at the upcoming National Restaurant Association Show in Chicago May 21-24, demonstrating the many uses of this fine new gourmet product.” says Chef Tafoya. Granoff is a caviar alternative that is capturing the attention of a growing number of chefs since its introduction at the New York Fancy Foods Show in 2004, where Chef Tafoya created a number of innovative dishes. It can already be found on chef and dining tables in New York, Atlanta, Miami and Las Vegas.

Chef Tafoya calls Granoff “a welcome alternative to endangered, expensive traditional caviar. An affordable option, this caviar can be used in all of the same ways as traditional caviar. It also has the added benefit of being used with hot foods, unlike caviar.” Taste tests place Granoff close to Osetra caviar in flavor and close to Beluga with its buttery texture, with a clean finish and no after-taste.

In addition to being the culinary face of Granoff Caviar, Mark Tafoya continues to serve New York City clients of ReMARKable Palate Personal Chef Service. He provides customized meals for busy professionals, families on the move, and affluent clients who appreciate fine home cuisine. He also offers cooking lessons for individuals and interactive party classes for groups. During the summer months, ReMARKable Palate Personal Chef Service operates in the resort community of Fire Island Pines as well as in Manhattan.

“I pride myself on offering customized solutions for each client’s needs. Nothing pleases me more than coming up with the perfect menu for a romantic dinner for two or a varied menu of family meals”, says Mark. “My passion for international cuisine is expressed in the menus I offer to my clients.”

He is currently working on a project which will marry his loves of travel, culture, writing and food: A book project exploring many micro-regional cuisines, and introducing new depths of flavor and cultural understanding to American palates. “With the addition of Granoff caviar to my repertoire, I will be able to offer even more exciting and affordable dishes to my clients.”

For more information about Chef Mark Tafoya and ReMARKable Palate Personal Chef Service, please see www.remarkablepalate.com, or contact Chef Mark directly at 917-405-0088.

About ReMARKable Palate Personal Chef Service: Chef Mark Tafoya offers Custom Family Dinner Solutions, Menu Planning, Dinner Parties and Home Events, Interactive Cooking Lessons and Parties, as well as Trade Show Cooking Demos. Serving the entire New York City Metro area.

Posted by Industrial-Manufacturing at 06:56 AM | Comments (0)

JinYuXuan Registered Trademarks Associated with Famous Tea Mountains in Yunnan

JinYuXuan Tea House has successfully registered five trademarks associated with the five famous tea mountains in Yunnan, China: Nan Nuo Mountain, Yi Wu Mountain, Jing Mai Mountain, You Le Mountain, and Wu Liang Mountain

(PRWEB) April 26, 2022 -- JinYuXuan Tea House has successfully registered five trademarks associated with the five famous tea mountains in Yunnan, China. The five trademarks are: Nan Nuo Mountain, Yi Wu Mountain, Jing Mai Mountain, You Le Mountain, and Wu Liang Mountain. The company believes that this is a necessary step to protect its products that made of tea leaves from those tea mountains and carry their names as trademarks.

The company’s 2003 Young Green Ancient Tea Tree Pu-erh Bing Cha series is marketed under the name of individual tea mountains where the tea leaves came from: Nan Nuo, Yi Wu, Jing Mai, You Le and Wu Liang. With the successful registration of those trademarks, the company is confident that this popular product series will become household names for quality ancient tea tree teas.

About JinYuXuan: Known for its superior quality teas, especially authentic Pu-erh, JinYuXuan has become well-known among serious Asian tea drinkers. JinYuXuan have been listed in books such as Chinese Ancient and Modern Tea Culture Overview, Chinese Tea Ceremony Photos. JinYuXuan Tea Ceremony was featured in JAS international flights' on-flight videos in 2001. Taiwan TV series "Explore China" also featured JinYuXuan in 2004. JinYuXuan constantly invests in new product R&D.; Its 2002 Ancient Tea Tree Young Green Pu-erh Bing Cha was selected as the 2002 International Pu-erh Forum souvenir Pu-erh. The 2004 Golden Da Mo Ancient Tea Tree Young Green Pu-erh Bing Cha has been selected by Yunnan province and Kunming City as their designated gift tea and been presented as a gift from Yunnan in the 2005 NPC & CPPCC, the two most important political conference in China. The company, which runs four successful branches in Kunming, is offering exceptional quality teas on line at www.teahub.com.

Posted by Industrial-Manufacturing at 06:56 AM | Comments (0)

Mayor Jim Hahn and the Procurement Staff at the Los Angeles World Airport are Concerned about Our Health and Environment

Our health and our environment should always be on the minds of everyone. With so many hazardous materials all around us, all of us need to be aware of available options.

(PRWEB) April 25, 2022 -- Gary Youker, President of Memory Doctor, and maker of window, computer, stove, and spot cleaners, part of the expanding line of non caustic cleaning products, personally attended a Small Business Fair hosted by LAWA and Mayor Hahn's office, on March 31, 2005. Procurement personnel for LAWA hosted this event on-site at LAX. Not only was the faire organized, and informative for small business owners, but there were speakers as well. Mario Marin, Executive Director of the Mayors Economic Development, gave an energetic speech about the City of LA on-line bidding system. The consideration given to small businesses and environmental issues was impressive.


As a small business owner developing and manufacturing environmentally safe products, Mr Youker talked with many of the LAWA procurement staff about hazardous chemicals such as ammonia and sodium hydroxide, which are contained in common glass, bathroom, countertop, drain and oven cleaners. Exposure to ammonia is extremely irritating to your eyes, nose, throat, lungs, skin and mucous membranes. In concentrated form, it can even cause death. Sodium hydroxide is even more hazardous. In addition to the irritations listed above, sodium hydroxide (lye) can cause vision loss, vomiting, hypertension, and blood vessel collapse. High levels of ammonia and sodium hydroxide may get into the air and waterways from leaks and spills at production plants. They can also be hazardous at storage facilities, and from pipelines, tank trucks, railcars, ships and barges that transport these items. Asthmatics, infants, pets, and older people tend to be more sensitive to the tolerance of these chemicals.

Be aware of these issues. You have a choice to make which can influence our world, and specifically our local ecosystems. Shop around for environmentally safe cleaners. Read the labels, and visit www.memory-doctor.com as new products are developed, formulated, and tested, without the use of hazardous chemicals. A colleague of mine is located at: http://www.hdltd.com/

Thank you to Mayor Hahn's Office and LAWA for your concern and proactive approach to improving our environment.

For additional information on our products, please contact:
Gary Youker
310-977-0346
www.memory-doctor.com

Contact information:
Gary Youker 310-977-0346 e-mail protected from spam bots

Redondo Beach, CA (PR Web) April 11, 2022 - Los
Angeles

Posted by Industrial-Manufacturing at 06:55 AM | Comments (0)

April 25, 2022

The Murphy Group LLC Adds Foodservice Expertise

Competencies in Operations Design and Proprietary Concept Development Round Out TMG's Suite of Global Services

Washington, DC (PRWEB) April 25, 2022 -- Today the Murphy Group LLC announced the addition of Howard Kosel to its staff as a Principal and Sr. Consultant responsible for heading up the firm’s foodservice practice. “We look at foodservice as one of the fastest growing opportunities for our clients and having the right resources in place will provide measurable value to our customer’s business” said Jeff Murphy, the firm’s Managing Director and Founder.

Mr. Kosel specializes in providing intelligence, development and implementation services to food manufacturers, chain operators and convenience stores retailers. Howard brings over 18 years of diverse experience in the development of foodservice concepts, operations analysis, design and merchandising expertise. His foodservice consulting experience includes major engagements with Burger King, Nestlé, Sodexho, Einstein Brothers, Ranch*1, The Bronx Zoo, Esso, Mobil Oil and Unilever. Recently, Mr. Kosel has been working with food and equipment manufacturers to develop new technologies that advance the quality and speed in which food and beverages can be delivered.

Prior to joining TMG, Howard was a Partner at Arthur D. Little, where he led teams of scientists and engineers in developing new foods, beverages and appliances. He has also held an executive position with a foodservice design agency and consulting firm, and worked for an international foodservice consultant as a kitchen designer and operations analyst.

About The Murphy Group LLC:
The Murphy Group LLC (TMG) is global business development consultancy focused on the fuels and convenience retailing industry. The firm is dedicated to generating increased profit for convenience retailers and selected suppliers. Its variety of services includes market assessment, market expansion, brand development, training, food service development, operational improvement, fuels technology, strategic planning, global best practice benchmarking and logistics/supply enhancement.

Media contacts: At The Murphy Group LLC, 1.703.723.9637, Jeff Murphy, Principal and, Managing Partner, e-mail protected from spam bots, or Howard Kosel, 1.781.504.4395, Principal, e-mail protected from spam bots, www.murphygroupllc.com

Posted by Industrial-Manufacturing at 04:58 AM | Comments (0)

Wonderfulbuys.com Signs a Deal with Tilia Direct Inc to Carry the Entire Foodsaver Line on wonderfulbuys.com

Wonderfulbuys.com is pleased to announce that they have signed a deal with Tilia Direct, Inc. to carry the entire FoodSaver® product line on their site, www.wonderfulbuys.com. From the famous FoodSaver® Vacuum Packing Appliances to the FoodSaver® Canisters, Bags, Rolls and more, Wonderfulbuys.com will carry every current FoodSaver® product on their site, which currently boosts over 1.5 million customers served in the U.S. and Canada.

Batavia, NY (PRWEB) April 25, 2022 -- FoodSaver® is America’s #1 selling brand of Vacuum Packaging Systems and has helped millions of households keep their food fresher longer – in their refrigerator, freezer, and pantry. FoodSaver’s patented vacuum packaging process is proven to extend the freshness of food up to five times longer than conventional food storage methods. The FoodSaver® Home Vacuum Packaging System was even voted one of “Oprah’s Favorite Things” in December 2003.


Products in the FoodSaver® product line include: FoodSaver® V1205 BBC, FoodSaver® V1505, FoodSaver® V375, FoodSaver® V845, FoodSaver® Regular Mason Jar Sealer, FoodSaver® Jar Sealers, FoodSaver® Quick Marinator, FoodSaver® Bottle Stoppers, FoodSaver® Store ‘n Cut™, FoodSaver® WineSaver, FoodSaver® Professional III, FoodSaver® Wide Mason Jar Sealer, Plus an entire selection of canisters, lids, replacement bags and rolls. Visitors can view the entire FoodSaver® line at www.wonderfulbuys.com/foodsaver.asp.

"We are constantly on the look out for new and unique products to offer our customers," says Vedant Rajput, President and CEO of wonderfulbuys.com. "The new foodsaver models make a great Mothers Day gift."

Wonderfulbuys.com is the world's largest, single-source distributor and electronic retailer of unique and As-Seen-On-TV products. Wonderfulbuys.com ships its products from warehouses and facilities in the US, Canada and the UK specifically designed to stock and ship unique and As-Seen-On-TV products across the globe. The Wonderfulbuys.com Website makes these products available to consumers online, anytime, anywhere in the world. With over 1,000 products available online (and many more available to go online each day), wonderfulbuys.com is a powerhouse in the online, As-Seen-On-TV category.

Visitors can find out more about FoodSaver products and other unique and As-Seen-On-TV products at www.wonderfulbuys.com.

Posted by Industrial-Manufacturing at 04:56 AM | Comments (0)

Research and Markets: Seasonal Chocolate/Novelties and Countlines are the Only Categories Expected to Witness Positive Growth between 2004 and 2008 in Volume Terms

Research and Markets (researchandmarkets.com/reports/c16163) has announced the addition of Chocolate Confectionery Industry Insights: Future Profit Opportunities And Growth Indicators to their offering.

(PRWEB) April 25, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c16163) has announced the addition of Chocolate Confectionery Industry Insights: Future Profit Opportunities And Growth Indicators to their offering.


Companies that fail to innovate, look ahead or anticipate customers' needs will not be successful in the current, competitive and highly saturated chocolate marketplace.

Chocolate Confectionery Industry Insights: Future profit opportunities and growth indicators is a strategic management report that analyses the chocolate market by sub-categories of 'boxed', 'Moulded bars', 'Seasonal', 'Countlines', 'Straightlines' and 'other' chocolate in each of the following countries: Belgium, Spain, Germany, France, Italy, Hungary, Poland, Czech Republic, United Kingdom and the United States.

The report analyses the chocolate confectionery market between 1998 and 2003 and forecasts the next generation of chocolate confectionery products to 2008 as manufacturers increase innovation levels. The report will enable you to increase your market share and turnover by identifying the sectors and countries that provide the best profit opportunities for your specific chocolate confectionery product.

This new report will provide you with:
- Consumption statistics, sales value and volume data for your chocolate confectionery category between 1998 and 2003 for Belgium, Spain, Germany, France, Italy, Hungary, Poland, Czech Republic, United Kingdom and the United States.
- Analysis of distribution trends, major players and company overviews for each of the major chocolate sub-categories across the ten countries covered in the report.
- Current and future NPD trend analysis in all of the major chocolate sub-categories: 'Boxed', 'Moulded bars', 'Seasonal', 'Countlines', 'Straightlines' and 'other chocolate confectionery' revealing innovative strategies which can be applied to your products.
- An industry Opinion Survey of over 5000 senior level executives in the food, drink and retail industry in the UK, Europe, Eastern Europe, Asia Pacific, US and South America revealing how innovative the confectionery markets are by country and the factors affecting growth in the chocolate confectionery market.

For more information visit http://www.researchandmarkets.com/reports/c16163

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 04:54 AM | Comments (0)

The New York Times, the Civil War and Hell Fired Stew Coming Your Way

Yes, and throw in the Charleston Mercury too. On May 28th, Memorial day weekend, you will find them in Tappan, NY. The Times, the Civil War and the Mercury will be in Don Bracken's new book "Times of the Civil War." The Hell Fired Stew and a lot of other food consumed by the generals and privates of the Union and Confederate armies will be on the food counter of a local cooking school. Free to all visitors.

(PRWEB) April 24, 2022 -- Yes, and throw in the Charleston Mercury too. On May 28th, Memorial Day Weekend, you will find them all in Tappan, NY. The Times, the Civil War and the Mercury will be in Don Bracken’s new book, "Times of the Civil War."ISBN: I-4208-0694-7.

The Hell Fired Stew and a lot of other food consumed by the privates and generals of the Union and Confederate armies will be on the food counter at the cooking school, Who’s Cooking! The “buffet” which will also include an Officer’s Punch will be free to all visitors.

“It is a way of remembering the soldiers of that war.” Don Bracken said, “As time goes by we tend to forget. The Memorial Day week-end event promises to be an educational one for those who come,and for their taste buds too. The generals had the better food, but the privates were more creative. They used a lot of imagination in those days to make food palatable. Some of it was amazingly good.There will be a lot of surprise treats at the event."

The sensitive ear will also get a treat with background music of the time. If the visitor listens carefully, he or she may hear the strains of “Just Before the Battle, Mother,” or “Tenting on the Old Camp Ground,” seeping through the murmurs of conversation. It is rumored that Raymond Massey’s quiet rendition of the "Gettysburg Address" will also be heard working in quiet competition with the crowd.

In a quiet corner, Don Bracken, may get a few words in too, by reading a few things from his book, "Times of the Civil War."

“By blending in the news coverage of the day from the New York Times and the Charleston Mercury with the battle descriptions of the historians of today," Bracken said, "the reader gets a good idea of perspective. They can see it the way the historians see it today and, at the same time, the way the journalists covering the war saw it,on both sides of the battlefield. It was the birth of modern American journalism and a great deal of bias and partisanship came with it. It's a fascinating history."

"Times of the Civil" War also contains one hundred illustrations, mostly sketches by combat artists at the battle sites and is scheduled to be available on Amazon.com, Barnes and Noble.com and selected bookstores throughout the country the first week in June.

Don Bracken is Senior Editor of the History Publishing Company, co-edited the acclaimed Civil War Historyscope Series and is a leading expert on the battles of the Civil War and the history of bias in American journalism.

The Memorial Day Civil War Book and Food Event will be at the studio of Who’s Cooking, 21 Oak Tree Road, Tappan, Saturday, May 28th 3 to 6 P.M.

For information contact:
Don Bracken
845-359-1765

Posted by Industrial-Manufacturing at 04:54 AM | Comments (0)

Foodco Announces Q1 Net Profits Up By 181%

Foodco has grown substantially to report excellent profits and shareholder returns

(PRWEB) April 24, 2022 -- The Abu Dhabi National Foodstuff Company (Foodco) yesterday (23rd April) announced a 181% increase in net profits in the first fiscal quarter that ended March 31st 2005 compared with the same period last year. The net profits reached AED 33.7 million for the quarter.

Foodco also reported a remarkable surge of 132% in dividends and a 16% growth in profits through trade for the same quarter.

“Foodco has grown substantially to report excellent profits and shareholder returns during the first fiscal quarter of 2005,” said Foodco’s Managing Director and Member of the Board of Directors, Ahmed bin Ali Khalfan Al Dhahery.

“Our strong financial results have been achieved due to all round growth from primary business units and the most significant improvement came from trading,” he said.

He added “Foodco’s strategic locations in Port Zayed in Abu Dhabi, Al Ain and Dubai give us the ability to efficiently access both domestic and export markets and we remain positive about the future outlook for our businesses.”

“At a time when Foodco undergoes the most accelerated growth phase in its history, we are proud of our past accomplishments, and confident about the future,” said Mr. Al Dhahery. “The management and the Board of Directors of Foodco strongly believe that this firm foundation positions us to move Foodco forward in the quest for larger opportunities in the future and we thank our patron His Highness Sheikh Khalifa bin Zayed Al Nahyan, President of the UAE for his vision and support.”

Foodco diligently monitors its operations and has a proven track record of financial acumen. The company’s investment reserves evaluation too has gone up for Q1 2005 by 103% to reach 28.52 million.

Prominent among Foodco’s portfolio of brands include Virginia, Shehrazade, Mubarak Basmati Rice, Hafeet Spring Water, Quick Tea, Karkade Cordial Drink, F Tissues, Al Safwa Powder Milk, Danchi Chicken, Master Food and Master Chef range of food products.

Foodco also has sole agency rights of major international brands such as Pasta Zara, Taj Mahal Saffron, Jelly Joy Juice and Pak Dairy.

In addition to dealing in a wide range of premium brands, export and distribution of essential commodities like rice, sugar, salt and cooking oil are placed on top of Foodco's portfolio of services. The company is also a volume supplier of frozen poultry, meat and vegetables to Saudi Arabia, Oman, Qatar, Bahrain, Kuwait, Yemen, Iran and Egypt.

The FMCG company recently made a foray into associated businesses like packaging and providing a range of solutions to the foodstuff industry.

Foodco is a public shareholding entity that operates under the patronage of His Highness Sheikh Khalifa Bin Zayed Al Nahyan, the President of the UAE. The company is head quartered in Abu Dhabi with branches in Dubai and Al Ain.

For more information, please contact:
Ajay Rajguru
BIZ COM
Tel: +971 4 332-0888
Fax: +971 4 332-0999
Email: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:53 AM | Comments (0)

Zorich Technical Consulting and Publishing (ZTC) Partners with Steton Technology Group

Zorich Technical Consulting and Publishing (ZTC) has signed on as a channel partner for Steton Technology Group to work with them on the sale and implementation of the Steton Enterprise Quality and Safety Systems for the consumer product, food, chemical, medical device, biotech and diagnostic industry verticals. Current Steton clients include Carlson Restaurants, CNS/Foodsafe, Correction Corporation of America, General Mills, Hormel Foods Corporation, JohnsonDiversey, Kegel’s Produce, SkyWest Airlines, Sodexho, State of Louisiana, Sunny Fresh Division of Cargill, The Holland Inc. and Tyson Foods.

Brookfield, IL (PRWEB) April 22, 2022 -- Zorich Technical Consulting and Publishing (ZTC) has signed on as a channel partner for Steton Technology Group to work with them on the sale and implementation of the Steton Enterprise Quality and Safety Systems for the consumer product, food, chemical, medical device, biotech and diagnostic industry verticals. Current Steton clients include Carlson Restaurants, CNS/Foodsafe, Correction Corporation of America, General Mills, Hormel Foods Corporation, JohnsonDiversey, Kegel’s Produce, SkyWest Airlines, Sodexho, State of Louisiana, Sunny Fresh Division of Cargill, The Holland Inc. and Tyson Foods.


Principals John Zorich and Terry Cawley each have over 20 years experience in various industries. ZTC provides a number of consulting and training services to regulated industries. Their services include:
- GMP, Quality, QSR, Safety and ISO audits
- Regulatory, SPC and Statistics Training
- Compliance and Regulatory Consulting and Training
- Process Analysis and Optimization
- Mass Customization and Supply Chain Optimization
- Product Development and Enhancement
- Market Analysis and Development
- Training Curriculum and Course Development

Terry Cawley is also CEO of Athletique Inc. More information regarding Zorich Technical Consulting can be found by visiting their website at www.johnzorich.com

Steton Technology Group, established in 1996, is the leading provider of mobile data collection and reporting software. With the release of Steton Quality Suite (SQS) in 2000, Steton introduced technology that changed the way the entire profession of quality and safety specialists manage risk and monitor regulatory compliance. Instead of conducting inspections and audits using the traditional, but less efficient paper and pencil method, data collection can now be performed utilizing Steton’s software installed on handheld computer devices and desktop computers with the ability to upload the results, from anywhere in the world, at any time, into SQS.

More information on Steton can be found at www.steton.com.

Posted by Industrial-Manufacturing at 04:52 AM | Comments (0)

April 22, 2022

2005 Santé Restaurant Awards Festivities Move to Monterey County

The Santé Restaurant Awards, the only peer-judged restaurant and hospitality program in North America, will headquarter its 2005 annual festivities, at The Monterey Plaza Hotel & Spa on Cannery Row in Monterey Bay, California. The Santé Restaurant Awards festivities will be held October 29 to November 1, 2005.

(PRWEB) April 22, 2022 -- The 2005 Santé Restaurant Awards festivities, to be held October 29 to November 1, 2005, will be headquartered at The Monterey Plaza Hotel & Spa on Cannery Row in Monterey Bay, California. The Plaza will play host to Hospitality Suites, a Cocktail Reception, and the Santé Restaurant Awards Dinner & Gala, in addition to housing members of the Santé staff, Santé Award judges, and past and present winners of the Santé Restaurant Awards. Other festivities to be held off site will be hosted by the Monterey County Vintners & Growers Association and the Paso Robles Vintners & Growers Association. They include an Opening Night Dinner at the Monterey Bay Aquarium, a barbecue in Paso Robles, and a variety of wine country tours and tastings.

The Santé Restaurant Awards Dinner & Gala, the culmination of four days of festivities, will be held on Tuesday, November 1. During the celebration, recipients of the 2005 Service Professional, Culinary Hospitality, Wine Hospitality, and Spirits Hospitality Awards will be recognized by Santé Editor and Publisher Mark Vaughan and will be presented with commemorative plaques in honor of their achievements. More than 60 Santé Awards will be given out before the night’s end.

Dramatically overlooking the Monterey Bay, the Monterey Plaza Hotel & Spa (woodsidehotels.com/monterey) combines elegant European architecture, wide-sweeping coastal views, and sophisticated style. The Plaza hosts two on-site restaurants—The Duck Club, a star-diamond recipient from The American Academy of Hospitality Sciences known for its American Grill cuisine; and Schooners Bistro on the Bay, winner of the 2001 Peninsula Chamber of Commerce Award for Excellence—as well as an on-site spa that includes massages, facials, hydrotherapy baths, and more.

The Santé Awards include four distinct programs: Service Professional, Culinary Hospitality, Wine Hospitality, and Spirits Hospitality. The Culinary Awards are granted in three subcategories: Traditional, Innovative, and Sustainable. The Wine Awards are conferred in three subcategories: Fine-Dining, Bistro, and Hotel/Resort. And the Spirits Awards are given in two subcategories: Restaurant Bar and Hotel/Resort Bar. The Service Professional Awards are not subcategorized. Santé Award winners are chosen on a variety of criteria and represent a broad spectrum of restaurant and hospitality industry professionals: owners, chefs, food and beverage managers, general managers, and wine and bar professionals from small, independent restaurants as well as international hotels and resorts. What they have in common is a passion for their work and a commitment to excellence.

To learn more about entering the 2005 Santé Restaurant Awards, contact Penny Willette at 800-493-9585 or e-mail protected from spam bots.

To learn more about sponsoring this year’s events, contact Trisha Gerstel at 802-442-6247 or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 07:08 AM | Comments (0)

Wonderfulbuys.com adds Villaware's Disney Cookware to its Line of Quality Kitchen Appliances

Wonderfulbuys.com is pleased to announce that they have joined forces with Tilia Direct, Inc. the exclusive distributor for Villaware, to bring their line of Disney Cookware to customers across the U.S. and Canada. From the Mickey Mornin' Toaster to the Pooh Waffler, Mickey Sandwich Maker, and more, Wonderfulbuys.com will carry the entire Disney Cookware line on their site, www.wonderfulbuys.com, which currently boasts over 1.5 million customers served in the U.S. and Canada.

Batavia, NY (PRWEB) April 22, 2022 -- Disney Cookware is a new addition to Villaware's flagship, award-winning line of quality electrics. From Mickey-shaped waffles to slices of golden-brown toast imprinted with the faces of Winnie the Pooh and Tigger, Disney Cookware is sure to be a hit with kids of all ages. And its stylish, classic chrome design makes it the perfect addition to any kitchen and one that adults are sure to love, too.

“When I first saw these products, I knew our customers would love them,” says Paul Stainton, Director of Marketing at Wonderfulbuys.com. “They are unique, fun and the kind of product that fits perfectly with what Wonderfulbuys.com is all about.”

Products in the Villaware Disney Cookware Line include: Mickey Waffler, Mickey's Sandwich Maker, Mickey's Classic Toaster, Mickey Mornin' 2-Slice Toaster, Mickey's Then & Now Waffler, Mickey's Special Edition Waffler, Pooh 'n Pals 2-Slice Toaster, and Pooh & Tigger Waffler. The entire Villaware Disney Cookware line is available at: http://wonderfulbuys.com/disney_cookware.asp

Wonderfulbuys.com is the world's largest, single-source distributor and electronic retailer of unique and As-Seen-On-TV products. Wonderfulbuys.com has warehouses and facilities in the US, Canada and the UK specifically designed to stock and ship unique and As-Seen-On-TV products across the globe. The Wonderfulbuys.com Website makes these products available to consumers online, anytime, anywhere in the world. With over 1,000 products available online (and many more available to go online each day), Wonderfulbuys.com is a powerhouse in the online, As-Seen-On-TV category.

Visitors can find out more about Disney Cookware and other unique and As-Seen-On-TV products at www.wonderfulbuys.com.

Posted by Industrial-Manufacturing at 07:08 AM | Comments (0)

April 21, 2022

Mushroom Logs for Mother's Day

Actual hardwood logs impregnated with shiitake mushrooms make a unique, fun gift for Mother's Day. Shiitakes grow in room light, not in the dark, and yield organic shiitakes every 1-2 months.

(PRWEB) April 21, 2022 -- They're fun and different and they get a lot of attention: mushroom logs that grow fresh shiitakes. They're a truly unique gift for moms who love mushrooms, gardening, or cooking gourmet dishes.

The logs, from Lost Creek Mushroom Farm, are actual organic oak or similar hardwood logs impregnated with shiitake spawn. Contrary to the usual ideas about mushrooms growing in the dark, shiitakes prefer light and thrive indoors with plants or outdoors in shade.

The logs will grow shiitakes every two months with regular soaking in non-chlorinated, room temperature water. "Shocking" the log with ice water starts the mushrooms “fruiting.” They are ready to harvest within two weeks. The logs will produce for three years or more.

Lost Creek Mushroom Farm kits come in several types, including logs with their own soaking trays and a gift basket with a 5- to 6-inch log, the little 'Shroomie.

Most popular is the Ma & Pa kit, selling for $36.50, including shipping and handling. The kit contains two 8- to 10-inch logs that yield mushrooms every month by alternating the fruiting log.

All kits come with instructions and recipes and are guaranteed to produce.

Shiitakes are a favorite among mushroom lovers because of their deep flavor and meaty texture. They are high in protein and low in fat. An all-natural whole food, log-grown shiitake mushrooms are known to strengthen the immune system, help regulate blood pressure and lower cholesterol.

According to Lost Creek Mushroom Farm shiitake grower Doug Williams, "Most food stores carry only shiitakes grown on sawdust, which taste flat and don't have the same potent health benefits as log-grown shiitakes."

"People who love mushrooms and have never had natural shiitakes are in for a treat," Williams added. "It's a lot of fun to watch the little white buds pop through the bark and then fill out to become beautiful, brown shiitakes."

Information about mushroom log kits, the health benefits of shiitakes, and shiitake recipes are available online at http://www.shiitakemushroomlog.com. To order by phone or request a free brochure, call 1-800-792-0053. Brochure requests and orders by mail go to Lost Creek Mushroom Farm, P.O. Box 520, Perkins, Oklahoma 74059-0520.

Contact:
Sandra Williams
Lost Creek Mushroom Farm
1-800-792-0053
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:25 AM | Comments (0)

OwL Enterprises Announces Launch of IndustryNight.com

OwL Enterprises, the premiere event promotion and consulting company in North America, announced the nationwide launch of IndustryNight.com. Title sponsor Budweiser will use the nationwide launch of IndustryNight.com to expose the beverage retailer industry to two new product offerings, Budweiser Select and B2E.

Newport Beach, CA (PRWEB) April 21, 2022 -- The party with the slogan “You Supply the Industry, We Supply the Night” is another winner in the list of special event creations from OwL Enterprises. IndustryNight.com is a way for suppliers and customers to network, employees and employers to socialize and eligible singles to meet others with similar interests. The idea of capturing industry data and throwing an exclusive event for the industry is the brain child of OwL Enterprises CEO, Owen Gonzales. In a recent interview, he commented; “IndustryNight.com is a portal that captures the industry information of an individual and uses it as a mechanism to invite the right people to an incredible event. We’re already known for producing incredible parties, now we can focus on any industry (i.e. Medical, Legal, Apparel) and help others in that specific industry meet the right people who can make a difference in their career and/or love life.”

The “Industry” selected for the nationwide launch of IndustryNight.com is the Restaurant, Bar and Nightclub Owners, Managers, Bar and Wait Staff in Orange County, CA. The party takes place on Monday, May 2, 2022 at the Galaxy Theater, doors open at 9:00PM, ages 21 and over. The “Night” features performances by top disc jockeys and entertainers, including world-renowned DJ Donald Glaude from GodsKitchen, ICE Las Vegas, Crobar in Miami, Tabu; DJ Colette, a charity poker tournament and more. Plus OwL Models is sponsoring a model search to find 12 models for the Budweiser Select 2006 Calendar.

“We are thrilled to welcome Budweiser into our family of sponsors,” commented Gonzales. “The tie in with, Budweiser Select is perfect because you must be “Selected” to get into the first IndustryNight.com event.” Consistent with OwL Enterprises commitment and corporate mission to help others, portion of the proceeds from the IndustryNight.com launch party will be donated to the Second Harvest Food Bank of Orange County.

About Budweiser, Budweiser Select & B2E
Budweiser, the world’s best-selling beer, is brewed by Anheuser-Busch, Inc., the world’s largest brewer. Budweiser Select is “a new kind of beer” brewed for a crisp taste that finishes clean. Budweiser Select was developed using two-row and roasted specialty malts for a rich color. A blend of aromatic domestic and imported hops provides the perfect balance and flavor. With its selective ingredients and distinctive brewing process, Budweiser Select delivers a crisp taste that finishes clean with only 3.1 grams of carbohydrates, 99 calories and 4.3 percent alcohol by volume per 12 ounce serving. B2E takes beer to the next level - combining the drinkability and broad appeal of beer with caffeine, ginseng and guarana, B2E is a beer remixed. Well balanced with select hops and aromas of blackberry, raspberry and cherry, B2E offers a lightly sweet and tart taste – with a “wow” factor in the finish. Tastes great on the rocks as well.

About Second Harvest Food Bank of Orange County
Second Harvest Food Bank of Orange County is located at 426-A West Almond, Orange, CA 92866, (Federal Tax ID #95-3033494) and is an IRS recognized 501(c) (3) not-for-profit public charity.

About the Galaxy Theatre
Galaxy Concert Theatre is located at 3503 Harbor Boulevard in Santa Ana, CA 92704.

For more information on IndustryNight.com, sponsorships and invitations contact OwL Enterprises at www.owlus.com or visit www.industrynight.com.

OwL Enterprises
Public Relations
www.owlus.com

Posted by Industrial-Manufacturing at 02:24 AM | Comments (0)

Employers Baffled by How to Legally Handle Military Leave Requests: BLR's Free Audio Conference Explains the ins and outs

When employees have to take military leave their employers face serious responsibilities under the Uniformed Services Employment and Reemployment Rights Act (USERRA). Business & Legal Reports Inc. is offering a free audio conference recording featuring two expert attorneys who explain the ins and outs of this important and confusing law.

Old Saybrook, CT (PRWEB) April 21, 2022 -- It’s hard on the employee, who has to leave family and job for a military leave. But when a worker gives notice that he must go on active duty, the employer suffers too.

Fortunately employers can avoid the pitfalls of the Uniformed Services Employment and Reemployment Rights Act (USERRA) by listening to a recent audio conference sponsored by Business & Legal Reports (BLR). It’s free with registration, and helps employers understand their responsibilities to employees under the federal law for military leave in plain English.

Employers must be up-to-date with USERRA requirements because employees who feel that their USERRA rights have been violated can go directly to court - without first filing an administrative action. If an employer makes a mistake, for example missing the latest notification requirements, it may have to pay huge sums, including back pay, attorney’s fees, and even double damages!

This streaming audio conference features two lawyers who are experts in advising employers on USERRA compliance – Steve Bernstein and Clancy Vettel Mendoza, a partner and associate, respectively, in the Atlanta office of Fisher & Phillips. They provide practical tips on how to avoid the pitfalls under this oft-misunderstood law. For instance, the requirements for healthcare insurance coverage depend on how long the employee is away: Those absent for 30 or fewer days are entitled to employer-sponsored coverage under same terms as when they were working. Those on leave for more than 30 days are generally entitled to COBRA-type continuation benefits.

Employers will benefit from practical guidance like this in this 90-minute conference, which includes a 60-minute presentation and a 30-minute question-and-answer session. Access it here: http://www.blr.com/82008400/PRS12

This audio conference was originally recorded on March 17, 2005.

About BLR
Old Saybrook, Conn.-based BLR produces plain-English compliance and training resources for HR, compensation, safety, and environmental managers. For more information about other audio conferences and a free catalog, call 800-727-5257 or visit www.BLR.com.

Contact:
HR.BLR.com Managing Web Editor Kevin Flood
860 510-0100 x 2283

Posted by Industrial-Manufacturing at 02:24 AM | Comments (0)

New ISO Food Safety Auditor Training in San Francisco, CA

The First IRCA Certified Lead Auditor Course Taught in the U.S. that Combines ISO 9001:2000 Quality with HACCP to Satisfy the recent ISO 22000:2005.

St. Louis, MO (PRWEB) April 21, 2022 -- Bizmanualz, Inc., a management training, consulting and publishing provider based in St. Louis, MO., today announced the release of a new 5-day IRCA ISO Food Safety Management System (FSMS) Lead Auditor Training course that combines ISO Auditor certification with HACCP (Hazard Analysis And Critical Control Point) to satisfy the requirements of the latest food safety release of ISO 22000:2005.

The auditor training class certifies quality auditors of food industry companies involved in the safe sourcing, processing and packaging of food & drink products. Industries affected include: Airlines, Hospitals, Hotels, Food Producers, Food Packagers, Warehousing, Agricultural Processors (meat, livestock, cattle, hogs, poultry, fish, and other farm products) and Regulatory Enforcement Agencies.

"Recent global news highlighting unsafe food processing, distribution and preparation are creating an increasing demand for standardized food safety training to ensure a safer food supply" explains Christopher Anderson, Managing Director of Bizmanualz, Inc. "By integrating the two most popular global standards -- ISO 9001 & HACCP -- into a single Food Safety Management System, companies will save both the time and expense involved in complying with two different standards."

Bizmanualz has teamed up with qualified instructors from Business Edge Ltd. to provide ISO Training --worldwide-- accredited by IRCA, the world's leading auditor training certification body. IRCA represents industry-accepted benchmark qualifications for professionals involved in the development, implementation and maintenance of management systems (See www.IRCA.org for details).

"According to International Standards Organization www.iso.ch) The application of HACCP within an ISO 9001:2000 quality management system can result in a more effective food safety system than the application of either ISO 9001:2000 or HACCP alone leading to enhanced customer satisfaction, improved organizational effectiveness and safer food products" explains Michael Gerard Kelly, President and CEO, Business Edge Ltd.

The FSMS professional program is based on the following standards:
- ISO 22000:2005 implementation guidelines for ISO 9001:2000 for the food & drink industry
- ISO 9001:2000 Quality Management Systems requirements
- ISO 19011:2002 Auditing requirements

ISO Food Safety Auditor Training is offered 6-10 June, 2005 in San Francisco, CA. Private in-house classes are available upon request. For more information call Bizmanualz, Inc. at 1-800-466-9953 (or 314-863-5079); fax 314-863-6571; e-mail e-mail protected from spam bots; or go to www.Bizmanualz.com.

Bizmanualz also offers training, department manuals and process development consulting for: Accounting, Human Resources, and ISO Quality Management Systems. Bizmanualz Policies & Procedures products combine a printed manual with easily editable MS-WORD documents on CD-ROM enabling executives to create and maintain internal controls. Products are available through the company’s web site www.Bizmanualz.com, www.Amazon.com, and other affiliates. Dealer programs are also available.

For more information, contact: Chris Anderson, Bizmanualz, Inc. 314-863-5079 e-mail protected from spam bots

Bizmanualz is a trademark of Bizmanualz, Inc.

Posted by Industrial-Manufacturing at 02:23 AM | Comments (0)

Longmont Area Economic Council Honors Cornerstone Award Recipients; High Country Millwork, Marvell Semiconductor, MicroPhage, Inc. & Teknovation Receive Awards

The Longmont Area Economic Council (LAEC) held its 6th annual Cornerstone Luncheon on Wednesday, April 20th at the Radisson Conference Center in Longmont. The LAEC honored four companies at the event, which is designed to recognize new and expanding primary employers in the Longmont area.

Longmont, CO (PRWEB) April 21, 2022 -- The Longmont Area Economic Council (LAEC) held its 6th annual Cornerstone Luncheon on Wednesday, April 20th at the Radisson Conference Center in Longmont. The LAEC honored four companies at the event, which is designed to recognize new and expanding primary employers in the Longmont area.

This year more than 200 Longmont business and community leaders gathered to recognize and celebrate companies that have started, grown or moved into the area within the past year. Three companies were honored with Cornerstone awards, and one received the CTEK Longmont Award.

2005 Cornerstone Award Recipients include:
High Country Millwork (www.highcountrymill.com), a custom woodworking company that provides product for both residential and national retail projects. In 2004, High Country Millwork relocated to the Longmont area along I-25 with the purchase of an 86,820 square foot facility at 4076 Specialty Place. High Country employs 49 people.

Marvell Semiconductor (www.marvell.com), a semiconductor company that is the world’s leader for system on a chip (SOC) integrated circuits. In 2004, Marvell more than doubled its Longmont employment base to 36 people. The company also doubled the square footage it occupies, to 16,000 square feet at 1951 S. Fordham Road.

MicroPhage, Inc., (www.microphage.com), Microphage, Inc., a startup biotech firm specializing in rapid pathogen detection systems. MicroPhage moved into 5,033 square feet at 2400 Trade Center Avenue in 2004, where it employs seven people.

Teknovation (www.teknovation.com) was chosen to receive the 2005 CTEK Longmont Award. Teknovation provides the hardware, software and services to acquire, process, manage and deliver real-life multimedia content for the next generation of security, surveillance and enterprise business intelligence through the integration of video, sound and transactional data.

The CTEK Longmont Award is designed to recognize entrepreneurial excellence in the Longmont area. Entrepreneurs comprise a significant portion of the Longmont economy. The recipient company is chosen by the Longmont Venture Center in recognition of the risk, commitment and energy necessary for entrepreneurs to succeed.

Platinum Sponsors for this year’s Cornerstone luncheon included Amgen, the Longmont Daily Times-Call and Workforce Boulder County. Gold sponsors included Flatirons Bank, Wells Fargo and Xcel Energy.

Previous Cornerstone honorees have included Seagate, Amgen, Xilinx, Intrado and others.

About the Longmont Area Economic Council
The Longmont Area Economic Council exists for the sole purpose of keeping the Longmont area economy strong. This is accomplished specifically by "actively supporting the creation and preservation of quality primary jobs." Primary employers are those who sell the majority of their goods and services outside the region. LAEC is a public/private partnership, governed by a Board of Directors made up of representatives from primary employers, the City of Longmont, and the business community at large. For more information, call (303) 651-0128, email e-mail protected from spam bots, or visit www.longmont.org.

Posted by Industrial-Manufacturing at 02:22 AM | Comments (0)

Sauce2u.Com Hits Chicago

The leader in private and custom label sauce as started to expand into 20 cities by year end. The 10 year old company has picked Chicago to start the expansion.

Baltimore, MD (PRWEB) April 21, 2022 -- Sauce2u.com a nationally known custom label hot sauce manufacture is pleased to announce the opening its first office in Chicago. The office will be under the direction of Mr. Joe Starcher. Stracher will be managing the offices functions from sales to customer service. Stracher comes to Sauce2u.Com from a long and successful background in mortgage sales and support along with past positions in web site sales, development and support.

Starcher will launch the office by hiring a sales and support staff. Sauce2u.Com is a privately held company with sales throughout the US, Mexico and Canada.

Sauce2u.Com privately labels hot sauce as gifts with a minimum of 12 bottles to as large orders of 10,000’s of bottles, for corporate clients. Sauce2u.Com labels sauces for events, fund raisers and even party favors.

Some of the new markets that we have tapped are wedding party favors, boy scouts to fire department fund raiser items, as well as shipping pallets of hot sauce to the Middle East for military units serving there.

Some of Sauce2.Com national clients range from Howard Stern, Ron Jeremy to IBM, Porsche Automotive, dozens of radio stations, Fox TV, Sony Pictures, US Marines, and many more house hold names.
Sauce2U offers over three-hundred hot sauces and related products available to ship worldwide, as well as custom, personalized labels.

For further information, please contact Jon Yuspa at 410.727.1144 or via e-mail at e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:21 AM | Comments (0)

Ron Jeremy Gets Saucy

TripleXhotsauce.Com offers Adult Film Star Ron Jeremy licesed products.

Baltimore, MD (PRWEB) April 21, 2022 -- Long-time adult film and television star, Ron Jeremy, along with TripleXhotsauce have developed there first line of specialty hot sauce available to the general public. Manufactured and distributed by TripleXhotsauce, the six-ounce bottle with Jeremy’s likeness will be available nationally at various retail locations and online at Triplexhotsauce.com in June 2004.

These unique and innovative collectible items stems from the overwhelming request by his long-time fans, for collectable items from Mr. Jeremy at tradeshows, private parties and other appearances by Jeremy.

“We thought it would be fun to hand out a few bottles of hot sauce (with my face on it) at various events. Never did I think people would react so favorably. Men, women, young and old were so excited and delighted with the product,” said Jeremy. “So we decided to develop an entire line and get it out to the masses.”

The line will be unveiled in June during a launch party in Baltimore.

Having appeared in 1,700 films and directed 250 others throughout his 25 year career, Jeremy is generally regarded as the most influential figure in the adult film industry as well as appearing in numerous mainstream projects such as 54, Reindeer Games, “Nash Bridges’” “America’s Most Wanted” and, most recently, “The Surreal Life”. He has also starred in 14 music videos - more than any other actor.

Born in Queens NY, Ron Jeremy holds a Masters Degree in Special Education and a Bachelor’s Degree in Elementary Education. Jeremy is also a classical piano and violin player and an active member of many charitable organizations throughout the Las Angeles area.

Appropriate for any occasion, TripleXhotsauce has been producing custom labeled hot sauces for corporations and individual consumers worldwide for over five years.

TripleXhotsauce provides its customers with sole source solutions from concept and image creation through production, printing and delivery. For more information and samples on TripleXhotsauce and the Ron Jeremy Line, contact Jon Yuspa, President, at 410. 727.1144.

Posted by Industrial-Manufacturing at 02:20 AM | Comments (0)

The Bubonic Plague of the 1300's killed one-third of Europe's population. A 1918 outbreak of "Spanish Flu" killed 25 million worldwide. And since the outbreak of HIV, 20 million lives have been lost and fifty million are now infected.

National candy company opens headquarters in Scottsdale, Arizona.

Scottsdale, AZ (PRWEB) April 21, 2022 -- My Mom’s Toffee Factory & Sweets Shoppe®, makers of tasty and delectable treats, has opened its corporate headquarters in Scottsdale, Arizona, President and CEO Kim Brownlee announced today. Complete with a 350 sq. ft. manufacturing kitchen the new office is located in the Scottsdale Airpark. The corporation’s primary manufacturing and distribution center is an 80,000 sq. ft. facility located in Chicago.

“Scottsdale is the perfect home for My Mom’s Toffee Factory & Sweets Shoppe,” said Brownlee. “Working with America West has taught me to combine service standards with business intelligence, which has gone a long way in the development of the company.”

Brownlee, an Iowa native, moved to the Valley 12 years ago to work for America West Airlines as a flight attendant. The “high flier” created the idea for My Mom’s Toffee Factory™ while serving first-class passengers on America West flights. Brownlee credits much of her success to the years of service and on the job training with AWA.

Appropriately named for a family recipe passed down for generations from mother to daughter, Brownlee raised the recipe to manufacturer standards, and then began research to create and develop a national candy brand. Brownlee created the business strictly from an idea and pieced it together over four years through self-education, research and a powerful team of experts around her.

A Toffee unlike any other, My Mom’s Toffee Factory’s secret is a unique family recipe that uses the perfect blend of ingredients and a special mixing technique that few have mastered. Its enticing flavor is very rich, yet light. The Toffee is initially crunchy and immediately melts away; a distinct difference from traditional Toffees that tend to be hard or chewy.

“I wanted to create a high-end reputable company known for the wonderful flavor of Toffee and Toffee-related products,” said Brownlee. “Since I have a passion for both Toffee and business, creating this company seemed like the logical choice.”

Since the company’s inception, Brownlee has sold over a quarter million dollars worth of stock in her company, and has been recognized for her business and corporate development most recently on the Food Channel with Al Roker Productions. My Mom’s Toffee is currently sold at AJ’s Fine Foods and baseball fans can find the toffee at concession stands in Bank One Ballpark. Other carriers of the product include, The Westin Kierland Resort, Wingate Hotel in Scottsdale, NETJETS Corp. Jet Service of Columbus, Ohio and growing upscale retailers around the United States.

Contacts: Ryan Lichtenfels
Brosseau PR
(480) 247-8090

Posted by Industrial-Manufacturing at 02:19 AM | Comments (0)

Body Detoxification: One Vital Tool for Surviving Earth's Mysterious New Epidemics

From Avian Flu to Superbugs -- Hygiene, Common Sense, and Detoxification Programs are Powerful Weapons against Emerging Diseases, Say Flora Health Experts

Lynden, WA (PRWEB) April 20, 2022 -- Since the beginning of recorded history, mankind has been subjected to outbreaks of strange new diseases.

The Bubonic Plague of the 1300's killed one-third of Europe's population. A 1918 outbreak of "Spanish Flu" killed 25 million worldwide. And since the outbreak of HIV, 20 million lives have been lost and fifty million are now infected.

Lesser numbers have been killed or incapacitated, no less tragically, by sudden, inexplicable illnesses like SARS, Legionnaire's Disease, and Gulf War Syndrome.

How many will ultimately succumb to the Avian Flu, a pandemic-in-the-making which world health officials publicly predict could sweep the globe and kill up to 20 million men, women, and children?

With outbreaks of new diseases seemingly occurring every year, one obvious question might be, “what can the average person do to improve his or her chances of ‘beating the bugs’ and staying healthy”?

The health experts at Flora Inc., (www.florahealth.com), one of North America's largest organic nutritional supplement makers, say the first line of defense against emerging diseases is simple hygiene.

Research shows many viruses can remain alive in droplets of saliva on plastic surfaces for several days, so washing one's hands after touching objects like handrails, shopping carts, and table tops can prevent transmission of the virus to yourself or others. A word of caution: Wash with regular soaps, as “antibacterial” soaps can turn bugs into "superbugs", germs which no longer can be killed with antibiotics.

Common sense is your second line of defense, say the Flora health experts. The World Health Organization (WHO) studied how the 2003 SARS epidemic was spread through air travel. In one case study, WHO reported 16 people became infected on one airplane --14 were sitting within two rows of a SARS carrier, and 2 were flight attendants.

Common sense should tell us it’s not wise to allow people manifesting flu symptoms or respiratory illnesses to travel on crowded public transportation systems. Although detrimental to the health of all, it’s politically incorrect to prohibit sneezing or coughing passengers from flying on airplanes – although this attitude could change during a major worldwide outbreak of influenza.

Flora’s health experts say the third tool in the battle against infectious disease is to build a strong immunity through diet and detoxification programs.

Strengthen your immunity by eating three meals a day, including five fruits and vegetables, and eliminate white sugar and caffeine. Eight to ten glasses of water are essential to help the body flush out toxins stored in the organs and cells. Daily outdoor exercise in a location where the air isn't polluted is also crucial.

Antioxidant supplements have also been found to help with body detoxification, and are a vital tool for building a functioning immune system. One of the most powerful organic antioxidants available comes in the form of a blended herb tea known as Flor-Essence. A study conducted by the University of British Columbia in Canada found that Flor-Essence tea destroyed 14 times more free radicals than did Vitamin C.

With a strong immune system, exposure to a disease won't automatically result in sickness, say the Flora health experts. And if you do become ill, with a healthy immune system, your recovery time should be shortened.

Those wanting more information about the Flor-Essence body detoxification plan can visit www.florahealth.com/flora/home/usa/products/R68090.asp

About Flora, INC. (www.florahealth.com)
With U.S. headquarters in Lynden, Washington, Canada’s Flora, Inc. has been manufacturing and supplying quality herbal remedies since 1965.

Contact:
Steve Town
727.447.7100
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:17 AM | Comments (0)

Ira Royster Owner of the Villa South Inn and Restaurant (villasouth.com) has put His Landmark Motel up for Sale on the Online Auction Sites, eBay and Bidup.org

Ira Royster the owner of the Villa South Inn and Restaurant (villasouth.com) has put his Sandersville, Georgia landmark up for sale in an unconventional way – on the online auction sites, eBay and Bidup.org

(PRWEB) April 20, 2022 -- Ira Royster the owner of the Villa South Inn and Restaurant (villasouth.com) has put his Sandersville, Georgia landmark up for sale in an unconventional way – on the online auction sites, eBay and Bidup.org

Royster is selling the landmark motel and restaurant and stated he is ready to retire to his small farm and to help promote his family’s candle business, Wicks and Wonders Candles (georgiacandle.com).

Royster’s eBay effort even landed him coverage in the Atlanta Constitution and the Chicago Tribune about the site’s increasing number of real estate listing.

It appears to be generating considerable interest in the in the motel complex. Royster said the listing has generated numerous questions and some bids at the auction site. Royster further stated that he believes the site will sell on eBay and that the high bid so far has been $2,200,000. which was rather close to his minimum asking price and that people have contacted him from California to India.

Kim Royster the owner of Wicks and Wonders and Royster’s wife said that her candle business at Wicks and Wonders Candles has been consuming more of her time and she could use her husbands help. She said that her premium highly scented candles and candle accessories just opened up their web store at georgiacandle.com and that business has been increasing at a steady pace.

Further information is available at:
Villasouth.com
GeorgiaCandle.com

Posted by Industrial-Manufacturing at 02:16 AM | Comments (0)

NSC Forms Industry Exchange Group to Benefit Members

Service providers and operators in the food and beverage industry have another way to increase profits. National Service Cooperative members now have access to selected discounted merchandise to boost their bottom line.

Omaha, NE (PRWEB) April 20, 2022 -- Today, The National Service Cooperative announced the formation of the Industry Exchange Group (IndEx), a specialized task force dedicated to finding profitable package deals for their members. IndEx is under the command of long-time service industry advocate, Frank Burns. Burns will negotiate favorable terms on behalf of NSC shareholders and NSC Service Partners, as well as form other strategic alliances. Burns also leads the IndEx Advisory Panel, made up of key industry personnel to assist in the development of on-going partnerships and relationships.

IndEx will research all areas of the commercial foodservice industry, so NSC members can take full advantage of these negotiated deals to purchase goods integral to their operation. IndEx monitors service provider needs and selects key targets for negotiation, primarily by direct feedback from its Advisory Panel. Harnessing the combined purchasing power of NSC member businesses, IndEx will offer members the best possible prices. In addition to benefiting all NSC shareholders and Service Partners, this program will be available to other strategic alliances.

Burns said, "IndEx is now working on a number of things to greatly benefit our partners. Leveraging our members’ pooled resources is a powerful tool to lower their costs on items they utilize in their everyday business." IndEx will seek to grow other beneficial programs and invites suggestions for growth avenues. Members will be informed of new programs via the NSC website – www.nationalservicecoop.com. Additional information and announcements will be posted regularly as IndEx grows in breadth and scope. The service industry should be excited about IndEx being able to address and assist with their everyday needs.

About the NSC:
The National Service Cooperative was formed in 1994 by leading independent food equipment service agencies in the US. The NSC leverages the experience and resources of its members to provide Multi-unit Foodservice Operators and Equipment Manufacturers consistent, convenient, high-quality service and parts support nationwide from a single source. NSC Member companies and their affiliates include several award-winning service agencies and represent a workforce of over 830 qualified service technicians dispatched from over 100 branch locations nationwide.

For more information, click: www.nationalservicecoop.com or email e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:15 AM | Comments (0)

April 19, 2022

It's Spring - Time for a Compensation Program Tune Up

Now that winter has passed, the annual ritual of spring cleaning is in full swing. Spring cleaning is more than cleaning the windows and clearing the cobwebs that hid in the corners during the winter. “Spring is a time to take a serious look at your compensation program and begin planning for the next budget cycle. Depending on your organization's fiscal year, it may also be time to determine appropriate market adjustments and pay increases for the coming year,” said Michael Maciekowich, National Director, Astron Solutions.

(PRWEB) April 19, 2022 -- Now that winter has passed, the annual ritual of spring cleaning is in full swing. Spring cleaning is more than cleaning the windows and clearing the cobwebs that hid in the corners during the winter. “Spring is a time to take a serious look at your compensation program and begin planning for the next budget cycle. Depending on your organization's fiscal year, it may also be time to determine appropriate market adjustments and pay increases for the coming year,” said Michael Maciekowich, National Director, Astron Solutions.


Compensation program spring cleaning is more than looking at the market and determining adjustments. It is a time to step back and determine if the system remained in alignment with organizational and employee needs. Most organizations have long-term strategic plans with short-term objectives to determine progress. A compensation program designed at the beginning of a long-term strategic cycle also needs flexibility to address yearly short-term organizational objectives. As new objectives come to the forefront, or current ones are modified, the compensation plan must also change.

This is a different way of thinking about compensation programs. There are a number of tools and processes to help with this matter. One is a survey of the compensation program's effectiveness for users, including executive management, department management, and employees. The focus of this annual survey is the following:

- What aspects of the current compensation program were most effective in the past year?
> What aspects seem to have had a positive impact on employees in terms of retention and morale?
- What aspects of the current compensation program were least effective in the past year?
> What issues did human resources seem to spend the most time discussing with employees and managers?
- What should be the focus of the compensation program in the coming year?
> What are managers' and employees' expectations in terms of compensation determination?
- What will prevent this from happening?
> To what extent do managers and employees understand current financial issues facing the organization?

With this understanding, human resources must answer the following five questions:
- What external market challenges or pressures will be placed on the compensation system in the coming year?
> Has the market shifted? Is there a new strategic need in the organization that will alter our market focus, either by type of job or market definition? Is the organization in a position to remain competitive?
- What internal job equity challenges or pressures will be placed on the compensation program in the coming year?
> If a job evaluation system is used, are the factors and factor weights applicable based on current strategic direction? If not, what modifications are required?
- What employee equity challenges or pressures will be placed on the compensation program in the coming year?
> Have recent market adjustments and system modifications forgotten the employees? Are we able to attract employees without causing internal pay compression?
- What financial challenges will impede the ability of the organization to successfully fund and implement needed compensation program elements?
> Can the organization sustain past financial commitments to the compensation program? If not, how will spending priorities be set?
- What changes need to be made as to how employees are recognized and rewarded for their contributions to the organization?
> Do the current recognition and reward mechanisms work to motivate employees to contribute to the organization's strategic direction?

With these questions answered, human resource next must develop a strategic response. Take the five questions above and overlay the four question survey responses. This helps to develop a strategic response to each of the five key compensation issues. Here are basic examples of the thought process for auditing current compensation processes:

- External Equity Issues: Most effective. Continue current process.
- Internal Equity Issues: Least effective. Additional focus on internal job placement required.
- Employee Equity Issues: Least effective. Serious compression issues developed that need further action.
- Ability to pay issues: Most effective. Required funding of the program is understood and available.
- Reward and Recognition Issues: Most effective. High level of satisfaction with current performance assessment and rewards systems.

With this information in hand, the final step is to create a focused strategic response to present to senior management. The result is a fresh look at your compensation program and a focused direction for the year ahead.

Michael Maciekowich is a National Director for Astron Solutions. His areas of expertise include the development, design, and implementation of executive, physician, and employee total cash compensation and performance management systems in all industries. His primary focus is the integration of compensation and human resource strategies with organization-specific missions, visions, values, and strategic operating plans. Michael has twenty-five years of consulting and industry compensation experience. He can be reached at 800-520-3889 or e-mail protected from spam bots.

Astron Solutions is a consulting firm dedicated to the delivery of HR consulting services and supportive technology. For more information about giving your compensation program a spring cleaning, call Astron Solutions at 800-520-3889 or visit www.astronsolutions.com.

Posted by Industrial-Manufacturing at 02:46 AM | Comments (0)

Nautilus Launches “SunWater” Aloe Vera Water, A Nutraceutical Spring Water with ACTIValoe

SunWater™, a refreshing and invigorating Aloe vera water made from natural spring water and ACTIValoe™

Winnipeg, Manitoba (PRWEB) April 19, 2022 -- Sunday, Nautilus Mineral Waters of America, Inc., announced today the official launch of its premium all-natural nutraceutical spring water plus product, SunWater™, a refreshing and invigorating Aloe vera water made from natural spring water and ACTIValoe™, organically sun grown Aloe vera. SunWater provides 33 mg. of ACTIValoe, per 8-ounce serving.

SunWater is packaged in a unique, eye-catching, graduated clear green PET bottle, which includes a yellow blue green Aloe vera line graphic design that bears the ACTIValoe certified seal, that is evaluated by Aloecorp, the world’s leading supplier of bio-active Aloe vera raw materials which ensures that the product meets Aloecorp's high standards for a premium Aloe vera enhanced nutraceutical spring water.

“Aloe vera aficionados now have a new and refreshing way to get their Aloe,” says
Aloecorp’s Jeff Barrie, “SunWater is made with Aloecorp’s organically grown ACTIValoe, that is the first standardized Aloe vera to guarantee not less than 10% total polysaccharides by weight. The Aloe vera genie is clearly out of the bottle, or rather in a new premium bottled water, SunWater is the world’s first true Aloe vera enhanced bottled water on the market today.” said Barrie.*

“SunWater, Aloe vera water with ACTIValoe is a lifestyle product, something beyond just drinking an Aloe vera juice, its for consumers looking for a healthy Aloe alternative in a natural spring water,” says Richard H. Davis, President of Beverage Marketing USA, Inc. “SunWater goes well with today's active, fitness-conscious lifestyles.” said Davis.*

The company is in the process of presenting SunWater to major retailers throughout
North America and negotiations are currently underway with a national wholesale club
store chain and a major convenience store chain, and is concurrently finalizing marketing
and distribution plans for the product launch.

Nautilus Mineral Waters of America, Inc.,
is engaged in the private label bottled water industry. Their product brands are both
licensed and developed in-house, for private label store brands or co-brands which are
bottled at strategic locations throughout the United States, Canada and Europe. For more
information about the company and its products, call 1-800-713-9288 ext. 290-2356
(1-479-963-6399 outside U.S.), or for more information on ACTIValoe please visit:
http://www.aloecorp.com.

*These statements have not been evaluated by the Food and Drug Administration. This
product is not intended to diagnose, treat, cure, or prevent any disease.

CONTACT:
ALOECORP
Jeff Barrie, 800/458-2563 ext. 1126

e-mail protected from spam bots.

-or-

Beverage Marketing USA, Inc.

Richard H. Davis, 479/963-6399

e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:45 AM | Comments (0)

French Chef Patrice Olivon Joins Professional Teaching Staff of L’Academie de Cuisine

French Chef Patrice Olivon, who served as Executive Chef at the French Embassy in Washington, DC and who has received many honors for his cuisine, has joined the teaching staff of L’Academie de Cuisine.

(PRWEB) April 18, 2022 -- L’Academie de Cuisine is pleased to announce that French Chef Patrice Olivon, the Executive Chef at the French Embassy in Washington, DC from 1992 until March of this year, has joined the professional teaching staff in L’Academie’s renowned Culinary Career Training Program.

L’Academie’s Founder and Director, Francois Dionot said “Chef Olivon truly represents the culinary school’s philosophy of combining the modern French classic techniques with American sensibilities to provide a solid foundation for a culinary career.”

French Chef Patrice Olivon was raised in Provence, located in the South of France, where the emphasis on cooking is in the utilization of the freshest local ingredients. French Chef Olivon studied cooking at the culinary college in Marseilles as a full-time student. As a young man, he received recognition during his military service as Chief Cook at the Officer’s Club in Briancon, later accepting a position with Chef Jacques Maximin at the famous Hotel Negresco in Nice.

He relocated to Washington, DC in1979, where he achieved success at such notable establishments as the Maison Blanche restaurant and The Morrison House Hotel in Old Town Alexandria. In 1993, French Chef Olivon joined the ranks of the country’s best chefs who are called upon by The White House to provide exceptional cuisine for the First Family’s guests. This led Patrice Olivon to receive a decoration of honor from the Ordre National du Merite in 2001 for his role in keeping alive the flavors and traditions of France in the United States.

Recently, French Chef Olivon has released an interactive CD-ROM "Table For 8" that allows others to “learn what the professional chefs know.” French Chef Olivon has also been an awarded participant on the Food Network show “Food Fight” and has appeared in several White House documentaries.

New culinary and pastry arts training programs are beginning in July and October of 2005. At L’Academie de Cuisine, students can study:
- Culinary Arts, with emphasis on French cuisine and techniques
- Pastry Arts, from tiny hors d’oeuvres to elaborate wedding cakes
- Recreational Classes for both beginners and experienced cooks

For additional information on L’Academie de Cuisine’s programs, or to learn more about studying under French Chef Olivon, call L’Academie at 301-670-8670 or visit them on the web at www.lacademie.com. Applications are available online.

About L’Academie de Cuisine
Founded in 1976, L'Academie de Cuisine is the premier culinary school in the Washington, DC area. The school offers both professional career training and recreational classes at two locations in Bethesda and Gaithersburg, Maryland. Other areas of study include: part-time professional classes, continuing education, corporate team building, and a wide variety of recreational classes.

Press Release Optimization provided by Xeal Inc.

Posted by Industrial-Manufacturing at 02:43 AM | Comments (0)

Cinco De Mayo Celebrations Complete with Hass Avocados and Guacamole Recipes

Amidst the mariachi music and margaritas, 37.6 million pounds of Hass avocados are expected to be consumed this Cinco de Mayo, mostly in the form of delicious guacamole recipes. To help celebrate Cinco de Mayo, the Hass Avocado Board is pleased to present its Fabulous Fiesta Guacamole recipe and culinary tips to spice up every Cinco de Mayo celebration.

(PRWEB) April 18, 2022 -- Amidst the mariachi music and margaritas, 37.6 million pounds of Hass avocados are expected to be consumed this Cinco de Mayo, mostly in the form of delicious guacamole recipes. To help celebrate this festive holiday, the Hass Avocado Board is pleased to present its Fabulous Fiesta Guacamole recipe and culinary tips to spice up every Cinco de Mayo celebration.

Guacamole is the number one way to enjoy avocados, but certainly not the only way. Avocados are the perfect addition to a variety of Cinco de Mayo celebration dishes like tacos, burritos, tostadas and nachos. Try topping chicken, fish or steak with avocado and black-bean salsa, or add the delicious green fruit to a blender of margaritas to make the “AvoRita”, a creamy twist on the traditional margarita. Hass avocados add luxurious texture and lively color, transforming otherwise ordinary dishes into culinary fiestas. Make your Cinco de Mayo celebration memories last all year!

To make the Fabulous Fiesta Guacamole recipe, fold roasted corn, red bell pepper, red onion and jalapeno-jack cheese into coarsely mashed Hass avocados, lime juice and cilantro. Then add a few dashes of hot sauce to make a guacamole recipe that is sure to be the life of your Cinco de Mayo party!

For more festive Hass avocado recipes.

Fabulous Fiesta Guacamole
(Recipe makes 10-12 servings)
• 6 ripe avocados, peeled, seeded, cut in chunks
• Juice of two fresh limes
• 1/2 cup chopped cilantro leaves
• 1 cup corn kernels
• 1 red bell pepper, cored, seeded, diced
• 1 small red onion, diced
• 1 cup grated Jalapeno-Jack cheese
• 1 tsp hot sauce, or to taste
• 1 tsp salt, or to taste

Mash avocado chunks with lime juice in large bowl. Add cilantro, corn, bell pepper, onion, cheese, hot sauce, and salt. Combine well. Taste, and adjust seasonings with more salt and hot sauce if desired. Serve with tortilla chips for dipping at your Cinco de Mayo celebration.

Avorita
(Recipe makes 4 servings)
• 2 Hass avocados, peeled, seeded
• 4 oz. tequila
• 4 oz fresh lime juice
• 2 oz. Triple Sec
• 1/2 cup of sugar
• 2 cups crushed ice

Place all ingredients in blender and pulsate on high speed for 30 seconds. Blend for an additional 30 seconds until all ingredients are incorporated. Pour into salt-rimmed margarita glasses and celebrate Cinco de Mayo.

Posted by Industrial-Manufacturing at 02:41 AM | Comments (0)

April 17, 2022

Donini, Inc. Appoints Muse Public Relations as Public Relations Consultant In Canada

Canadian Pizza and Resto-Bar Franchise is preparing to enter the US market this year.

MONTREAL (PRWEB) April 17, 2022 -- Donini, Inc. (OTCBB:DNNI - News) is pleased to announce that it has entered into an agreement with Muse Public Relations of Montreal, Canada to serve as the Company's Canadian public relations firm and to assist the Company in its capital raising efforts.


Muse was incorporated in 1998 and specializes in assisting middle market companies with their investor and stockholder relations, media and marketing communications, and event management activities.

Mr. Peter Deros, President and CEO of Donini, Inc., stated that he was excited at the prospect of engaging the services of such a creative and able team of professionals at a time when the Company is poised to increase the volume of its wholesale food operation, expand its frozen food product line and increase the new Donini Resto-Bar franchise. Donini is also preparing to enter the US market this year with two locations in New Jersey.

Ms. Kelley Goulielmos, Partner at Muse, stated that she was pleased to add Donini to her list of clients and believes that Donini, with its long history of advanced product development, is ready to benefit significantly from an increased public awareness of its excellent product lines and its expanded revenue base. Ms. Goulielmos added that Muse has developed a focused campaign to assist Donini in its effort to improve stockholder relations and increase consumer knowledge of Donini's broad range of products and services.

About Donini
Founded in 1987, Donini, Inc. is a leader in the delivery of quality pizza products and has grown to become a diversified food company through its wholly owned subsidiaries of Pizza Donini.Com, Inc., Pizado Foods (2001), Inc. and the DoniniCo, Inc. The Company currently operates twenty-five (25) franchised or corporate owned stores in the Montreal/Quebec area and operates a wholesale food division (Pizado Foods (2001), Inc.) that markets select products to other commercial enterprises. The Company also operates a call center dedicated solely to its express fast food service and facilitates order processing. Donini has recently begun to expand its offerings to include casual Italian food dining services with the establishment of a Resto-Bar in an eastern suburb of Montreal. The Company trades on the OTC Bulletin Board under the symbol DNNI.

Please direct any questions and franchise inquiries to Peter Deros, tel.: (514) 327-6006 #224, fax (514) 327-0782 or e-mail protected from spam bots

Safe Harbor Statement under the Private Securities Litigation Reform Act of 1995:
Donini cautions readers that this press release includes certain information, which may constitute forward-looking statements. Additional information concerning factors that could cause actual results to materially differ from those in the forward-looking statements occurring after the date of this news release might not be revised or updated, other than as required by federal securities law.

Visit the website at www.pizzadonini.com

Contact:
Muse Public Relations, Inc.
Ms. Kelley Goulielmos
Partner
(514) 365-0003
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 11:17 PM | Comments (0)

Pepper Mills with Colors to Spice up Your Kitchen from Chef Specialties

America's oldest Pepper Mill Company introduces Pepper Mills with spicy colors to spice up your cooking experience and grinders with some get up and go.

(PRWEB) April 16, 2022 -- Kicking off our 65th anniversary in 2005 as America’s oldest manufacturer and purveyor of spice mills, Chef Specialties Company is introducing a new line of pepper mill sets. The new La Mirada line of pepper mill and salt shaker sets are vibrant and fun. These colorful pepper grinder and salt shaker sets are offered in eight great tones to compliment your home interior. Their six-inch height makes them the perfect size for the kitchen table, dining area, or backyard picnic.


Styled in an elegant and popular shape, these new sets are offered in a range of colors. Fun tones including vibrant red, sunflower yellow, shamrock green, cobalt blue, and persimmon orange are available. Contemporary colors deep black, bright white, and a beautiful and classic clear acrylic set round out the new La Mirada line of pepper mills and salt shaker sets.

Each of the new La Mirada sets are constructed of high strength acrylic, with a durable and long lasting grinding mechanism. Chef Specialties Company backs its products with a lifetime guarantee on the mechanism.

Established in 1940, Chef Specialties Company continues to offer the highest quality pepper and spice mills for America’s professional and amateur chefs. Located in the Northwestern mountains of Pennsylvania, Chef Specialties is a family-owned and operated company. Enhance any of your favorite recipes with our delicious spices and quality grinders.

The perfect gift for Mother's Day, Father's Day or holiday gift giving season.

Posted by Industrial-Manufacturing at 11:17 PM | Comments (0)

Research and Markets : Accession to the European Union Has Encouraged Structural Changes to the East Europe Fruit Juice Industry

Research and Markets (researchandmarkets.com/reports/c15730) has announced the addition of East Europe Fruit Juice 2005 report to their offering.

Dublin (PRWEB) April 16, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c15730) has announced the addition of East Europe Fruit Juice 2005 report to their offering.

Although East European fruit juice and nectars consumption is half that of the more established Western market, it is growing at a much quicker pace. The East Europe fruit juice/nectars market has enjoyed solid, double digit growth since 2000. This is the result of increasing consumer purchasing power, a stabilisation and strengthening of the economies across the region, and marketing efforts by each industry player in their respective domestic markets.

East Europeans are becoming increasingly interested in healthy lifestyles, which is why fruit juices/nectars, as well as other beverages, such as bottled water and still drinks, have become more appealing. Therefore, not surprisingly, fruit juice/nectars consumption per person doubled during the short space of the six years to 2004. Despite this increase, East European consumption per head still only amounts to half that of Western consumption per person.

The Eastern market is set to achieve strong and sustained growth, having fast developing markets such as the market leaders: Russia, Ukraine, Poland, the Czech Republic, Hungary and Romania. These countries have the highest populations in the region, which supports the view that they have long-term growth potential.

Each market across West and East Europe displays its own idiosyncrasies. Fruit juice, with 100% juice content, remains dominant across West Europe. However, in East Europe, nectars, with 25% to 99% juice content, are more popular overall.

Accession to the European Union has encouraged structural changes to the East Europe fruit juice industry. Although some domestic producers feared the entry of their Western counterparts, it was their Eastern neighbours who had the most ambitious expansion plans.

Increasingly acquisitive was Maspex Wadowice, a Polish food and beverage producer that acquired the Czech and Slovak subsidiaries of Walmark, as well as Hungarian Olympos. In Poland, Agros Fortuna acquired Sonda and Dr Witt. In the Czech market Walmark, before being acquired itself, bought Fontea, a soft drinks producer. In Estonia, A le Coq, a subsidiary of Finnish Olvi, acquired Ösel Food, the owner of the well-established Aura brand.

In general, local producers have performed well. Although Eckes-Granini, Pfanner, Rauch and other multinationals, such as Coca-Cola, are increasingly present. Coca-Cola HBC’s latest acquisition of Russian juice company Multon underlines the strategic importance of the East Europe juice and nectars category.

The East Europe Fruit Juice Report 2005 is broken down into 3 main sections:
1. A full East Europe market commentary provides in-depth analysis of trends in such areas as industry structure, segment dynamics and forecasts.
2. Comprehensive and extensive tables and charts interrogate the East European fruit juice and nectars market. 22 in-depth tables/charts address consumption trends to 2004, market value and expenditure per person, country volume rankings, flavour breakdowns, packaging trends, leading companies, and forecasts of consumption to 2009.
3. 15 country profiles contain expert market interpretation, tables and charts with full segmentation and analysis of industry structure.

Countries covered: Belarus, Bulgaria, Croatia, Czech Republic, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, Russia, Serbia-Montenegro, Slovakia, Slovenia, Ukraine

Sections covered inside this report include:
Section 1 - East European Overview
Section 2 – East European Tables
Section 3 - National Markets
Section 4 - Appendices

For more information visit http://www.researchandmarkets.com/reports/c15730

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 11:16 PM | Comments (0)

The Pineapple Express is Gone, Chill Out, Get Juiced

Juice and smoothie retaill sales remain stable.

(PRWEB) April 16, 2022 -- El Nino isn't the reason Southern California got soaked this past Winter. “El Nino typically causes more consistent rainfall than what has been seen this year. There were lulls in storms, which is not consistent with El Nino behavior…it happens about once every 10 to 12 years”, according to Stan Wasowski, a forecaster with the National Weather Service. Although a moderate El Nino existed, the air circulation features, including a weaker-than-average jet stream, weren’t typical with an El Nino, according to the Climate Prediction Center of the National Weather Service. Instead, the stormy weather slamming the state was caused by the collision moisture from near Hawaii known as a "Pineapple Express" and low-pressure systems off California.

This year’s rainfall – the second wettest on record – hasn’t dampened the sprits of Southern California’s juice and smoothie bar market: sales remained basically flat over the same period last year. “We think that this can be attributed to product recognition. More people are aware of our brand and what we are doing”, said Larry Sidoti of Juice It Up! “Compared to the El Nino of the late 1990s, which saw a marked down turn in same store revenue, 2005 has been win-win”, said Dan Titus, president of Juice Gallery Multimedia, whose consulting firm publishes the industry market report: The U.S. Juice & Smoothie Bar Market Report: 2004/2005, 8th Edition.

Posted by Industrial-Manufacturing at 11:15 PM | Comments (0)

April 15, 2022

Boston Marathon Dinner to Serve Athletes Smokey Robinson's "The Soul is in the Bowl" Seafood Gumbo; Music Legend Smokey Robinson will Make a Rare Special Appearance in Person

The Boston Marathon planners have chosen to serve Smokey Robinson's - "The Soul is in the Bowl" new food line to this year's Athletes at the post race dinner honoring race participants, Monday, April 18th. Smokey Robinson will attend the dinner, address the audience and sign autographs for the Athletes.

(PRWEB) April 15, 2022 -- At this year's Boston Marathon, runners will regain their energy feasting on Smokey Robinson's latest hit, his "The Soul is in the Bowl" line of quality food products.


The Post-race Dinner and Dance Party is Monday April 18, from 7 p.m.–1 a.m. at the Courtyard by Marriott Boston Tremont Hotel, 279 Tremont Street, Boston (across from the Wang Theatre.)

Legendary Grammy award-winning artist Smokey Robinson will be make an appearance at the Dinner in the Empire Ballroom in the Courtyard by Marriott Boston Tremont Hotel during the Boston Marathon Post Race Celebration.

From 7:30- 9:30 pm, Smokey will greet guests and sign autographs as they enjoy his new line of foods --"The Soul is in the Bowl"™ Seafood Gumbo and Red Beans and Rice. "The Soul is in the Bowl,"™ is brought to you by Shaw’s Supermarkets and Smokey Robinson Foods.

Smokey Robinson's food products are available nationwide* in Albertsons, Shaws, Jewel Markets, ACME, Safeway, Vons, Dominicks, Tom Thumbs, and Kroger stores. In the New England region fans can "Shop Around" for Smokey's products in the frozen food section of Shaw's Supermarkets.

The product line debuted in 2004 with record sales.

Just like the living Legends's music, Smokey's quality food products are soulful and delicious.

Smokey Robinson's Gumbo features chicken sausage and seafood but no red meat. It's low in cholesterol. Smokey's second release is his soulful "R & B Style" Red Beans and Rice. Additional releases are scheduled later this year.

Smokey Robinson's food company recently announced that it had reached an agreement with C & S Wholesale Distributors to begin selling his Frozen Food products throughout New England and the Metro New York area.

In addition to being available at Supermarkets, Smokey's quality food products will soon be available in food service bags for Restaurants wishing to offer the legend's "The Soul is in the Bowl" products on their menu.

*not available for sale in Louisiana

Posted by Industrial-Manufacturing at 02:30 AM | Comments (0)

No Offense, But You Smell: An Odious Job for HR Professionals is Confronting Employees About Body Odor, HR.BLR.com Poll Finds

A recent online poll at HR.BLR.com found that it’s usually the human resource professional who gets stuck with the uncomfortable task.of telling a co-worker that he or she has offensive body odor. Three out of four HR managers responded yes to the question: “Have you ever had to confront an employee about body odor?” .

Old Saybrook, CT (PRWEB) April 15, 2022 -- Telling a co-worker that he or she has offensive body odor is not a pleasant job for anyone – but as the guardians of all things having to do with people, it’s usually the human resource professional who gets stuck with this uncomfortable task.

HR.BLR.com (“State HR Answers and Tools Online”) asked human resource managers in an online poll: “Have you ever had to confront an employee about body odor?” Of the 633 participants, 74 percent said yes; 26 percent said no. The poll was conducted March 24-31.

“When our subscribers pose HR policy questions to us, it’s striking how often they ask for guidance on how to deal with this issue,” said HR.BLR.com Managing Web Editor Kevin Flood. “They need to address something that’s disrupting the workplace, but they also want to do it with a minimum of embarrassment – to themselves, and to the employee.”

While there is no “rulebook” for confronting an odorous employee, HR.BLR.com offers these tips to employers:

· You must talk to the employee – not leave an anonymous note or a can of deodorant on his desk. Just hold the conversation privately, discreetly, and with as much sensitivity as possible.

· Realize that diet or a medical condition might be responsible for the problem. You might suggest, therefore, that the employee visit a doctor. You might also bring the company nurse into the conversation, if you have one.

· Stress that this isn’t merely a personal matter – it’s a workplace disruption that must be dealt with.

· Don’t be upset if the employee, out of embarrassment, seeks to end the conversation as soon as possible. Just schedule a follow-up meeting in a few days to make sure the problem is being resolved.

Ultimately, making one employee uncomfortable now will help to retain others. For more tips on retention, download “99 Ways to Manage Employees,” a free special report from Business and Legal Reports: http://www.blr.com/82008400/PRS10

About BLR
Old Saybrook, Conn.-based BLR produces plain-English compliance and training resources for HR, compensation, safety, and environmental managers. For more information and a free catalog, call 800-727-5257 or visit www.BLR.com.

Contact: HR.BLR.com Managing Web Editor Kevin Flood

860 510-0100 x 2283

Posted by Industrial-Manufacturing at 02:29 AM | Comments (0)

Wynn or Lose in Las Vegas's Newest Casino - An Unauthorized Advance Preview of Star Chefs Hired By Wynn Hotel

Unauthourized article gives readers an inside look into Wynn Hotel Las Vegas's culinary team of star chefs, before the opening.

(PRWEB) April 15, 2022 -- The April issue of Publishing Mogul Michael Politz's Las Vegas Food & Beverage Magazine hits newstands today with a breaking story on the culinary team at the yet-to-open Wynn Las Vegas. Billed as the story Wynn did not want you to see, the unathorized article is giving readers an inside look at the roster of Star Chefs that will be at the forefront of the Wynn Restaurant revolution. The article devotes a section to each outlets Executive Chef, their philosphy on the yet-to-open restaurant and a history of their past accolades. This is the first, inside look at Wynn Las Vegas. LVFBM is the first publication to run with the inside scoop on Wynn Las Vegas!

Subscribe to the Eye On Vegas at www.lvfbm.com .. the full article will be posted on-line within one weeks time.

Las Vegas Food & Beverage Magazine is a monthly publication reporting on the unstoppable Vegas hospitality, food and beverage industries. The Eye, LVF&B;’s weekly e-letter is the first and last word on what happens in Vegas before it happens. Their monthly “Main Events” are an exclusive gathering of the hospitality industry insider crowd, showcasing the best from the wine and spirits world, new and innovative products for the hospitality industry and more, all taking place in the top hotspots in Vegas.

Michael Politz:
Mr. Politz is the distinguished publisher of Food and Beverage in Las Vegas, and also produces the very well known EYE on VEGAS, an indespenisible weekly newsletter, that is read by most people who want inside information about what's really going on in Vegas.

Mr. Politz is available for expert advice in Print, TV, Radio, Commentary of the Food and Beverage industry invovled with Gaming, Niteclub, and the Restaurant and catering industries.

Media Contact: Rob Tencer Public Relations
9777 Wilshire Blvd. Ste 504
Beverly Hills, CA 90212
310-777-2626 office
e-mail e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:28 AM | Comments (0)

Eat Well Be Well Foods, Inc. Launches Brand with New Sugar-free Products

Eat Well Be Well Foods, Inc. is off and running with new sugar- and sugar-alcohol-free products that will satisfy taste buds and meet the healthy eating standards of even the most discriminating consumers. Three granola cereals, two hot cereals, two granola bars and two chocolate bars will hit the shelves of grocery, health and drug stores across the country in early June under the Eat Well Be Well brand. These great-tasting products, sure to appeal to children and adults alike, are a healthy alternative for customers concerned about the prevention and management of diabetes and obesity.

HOOD RIVER, OR (PRWEB) April 16, 2022 -- Eat Well Be Well Foods, Inc. is off and running with new sugar- and sugar-alcohol-free products that will satisfy taste buds and meet the healthy eating standards of even the most discriminating consumers. Three granola cereals, two hot cereals, two granola bars and two chocolate bars will hit the shelves of grocery, health and drug stores across the country in early June under the Eat Well Be Well brand. These great-tasting products, sure to appeal to children and adults alike, are a healthy alternative for customers concerned about the prevention and management of diabetes and obesity.

This new products launch is in step with EWBW’s commitment to partnering with food lovers to provide a reliable source for healthy foods free of the sugar and sugar-alcohols that help to drive the disturbing statistics surrounding diabetes and obesity. If current trends continue, one in every three children born in the year 2000 will develop diabetes within their lifetime. This is alarming when you consider diabetes is the fifth deadliest disease in the United States and that one third of the 18 million Americans who have diabetes don’t know they have the disease.

EWBW seeks to become the one company that diabetics, pre-diabetics and all food lovers, in general, can count on to assist them in managing blood glucose levels and maintaining a healthy body. “We recognize that in addition to providing many health benefits, our products must taste great. This has been our primary focus, and we believe that the resulting products will exceed the expectations of even the most demanding consumers out there,” says Kevin Dalrymple, V.P. Sales of Eat Well Be Well Foods, Inc.

Eat Well Be Well Foods, Inc., headquartered in Hood River, Ore., is the leading innovator, marketer and manufacturer of genuinely beneficial, great-tasting foods that assist in the prevention and management of diabetes and combat obesity. EWBW cares deeply about the health and welfare of its customers and will continue to create products that taste great and really work.

For more information or to request a photograph, please contact Kevin Dalrymple at (770) 474-9400, ext. 202 or by email at e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:27 AM | Comments (0)

Agricultural Security and Emergency Preparedness: Protecting One of America's Critical Infrastructures

Agriculture represents one of America's critical infrastructures that require a domestic preparedness program to protect an industry worth hundreds of billions of dollars that directly or indirectly employs millions of people. The challenge of domestic preparedness encompasses an immediate need for a heightened state of awareness of the present threat facing the agricultural sector as a potential terrorist target in conjunction with a unified collaborative strategic plan and commitment of government, livestock industries, farmer's organizations and the general public to protect the U.S. Agricultural System.

(PRWEB) April 15, 2022 -- As the U.S. agricultural security discussion intensifies, Colonel Randall J. Larsen, USAF (Ret), Founder and CEO Homeland Security Associates (Former Chairman, Department of Military Strategy and Operations at the National War College and Founder, ANSER Institute of Homeland Security), LLC, Before the Committee on the Budget United States House of Representatives, National and Homeland Security: Meeting the Needs, February 16, 2022 (www.house.gov/budget/hearings/larsenstmnt021605.htm):

"Just ask Senator Pat Roberts (R-KS). He played the role of the President in Crimson Sky, and had to order the killing of 50 million cloven hoofed animals to get the foot and mouth disease (FMD) epidemic under control.

Mr. Chairman, your state, Iowa, is the prime target for agro-terror, one of the most likely biothreats. The animal most susceptible to FMD is the hog. FMD will spread through a feedlot like a prairie fire through dry grassland. Iowa has 5.3 hogs for every human being--the most dense concentration of hogs in the US. FMD will not harm humans, but it would be an economic and environmental disaster for not only your state, but the entire nation. Just think, what would you do with 50 million carcasses?"

Agriculture represents one of America's critical infrastructures that require a domestic preparedness program to protect an industry worth hundreds of billions of dollars that directly or indirectly employs millions of people.

The challenge of domestic preparedness encompasses an immediate need for a heightened state of awareness of the present threat facing the agricultural sector as a potential terrorist target in conjunction with a unified collaborative strategic plan and commitment of government, livestock industries, farmer's organizations and the general public to protect the U.S. Agricultural System.

Introduction
The threat of biological weapons and potential for terrorists to disrupt economies and societies by introducing pathogens into the food supply and livestock is now being taken seriously by government agencies. The U.S. Department of Agriculture (USDA) has in place an overall biosecurity system designed to prevent the harmful introduction of plant and animal pathogens into America's system of agriculture and food production. Biosecurity and biocontainment are words describing programs for infectious disease control that (1) reduce/prevent the introduction of new diseases onto an operation from outside sources and (2) reduce/prevent the movement of infectious diseases on the operation. Since September 11, all USDA inspectors have been placed on heightened alert at ports of entry and in meat and poultry slaughter and processing plants, and security has been increased at appropriate USDA facilities.

The strength and value of the U.S. food and agricultural system makes it a potential terrorist target. The agricultural sector accounts for some 13% of U.S. gross national product with one eighth of all American jobs connected to agriculture, either directly or indirectly.

From the farm to the table, USDA has in place biosecurity measures designed to protect against all animal and plant pathogens. USDA is also closely coordinating with other federal agencies such as the Food and Drug Administration, the Centers for Disease Control, the U.S. Customs Service, and law enforcement agencies on biosecurity issues. Communications, training and outreach continues with state and local agriculture agencies, as well as appropriate industry representatives.

According to a report by the Animal and Plant Health Inspection Service (APHIS), a division within the USDA, at the 2001 American Veterinary Medical Association Convention, there are approximately 150 foreign animal diseases APHIS is concerned with keeping out of the United States. On an average day, 1.3 million people enter the country, along with 38,000 animals. In fiscal year 2000, 14 million animals were imported, mostly from Mexico and Canada.

To access the entire paper "Agricultural Security and Emergency Preparedness: Protecting One of America's Critical Infrastructures," visit: www.humanitarian.net/biodefense/papers/ASEP-2001-12.html

Stephen M. Apatow, President and Director of Research and Development, of the nonprofit organization Humanitarian Resource Institute, is a specialist in strategic planning and project development of initiatives associated with human medicine, veterinary medicine and U.S. and international law. Current programs include the internet based Biodefense Reference Library, Foreign Animal and Zoonotic Disease Center, Bioinformatics: Pathobiological Diagnostics Center and Biodefense Legal Reference Library. Educational resource development for the veterinary and medical community include the Foreign Animal Disease Online Course and the Zoonotic Disease Online Review. To enhance collaboration between Humanitarian Resource Institute and the international community of scholars, the Humanitarian University Consortium was formed to enhance the development of initiatives associated with economic, social, cultural and humanitarian issues worldwide.

Related Information:
International Veterinary Public Health Consortium hosted by Pathobiologics International, the consulting arm of Humanitarian Resource Institute and the Humanitarian University Consortium, World Veterinary Association. Available at: www.worldvet.org/Article2085.phtml

Impact of the Foot and Mouth Epidemic on the Equestrian Industry in the UK - A Reference Point for the United States." HRIBRL Discussion Paper FMDEI-2001-12, Humanitarian Resource Institute, December 2001. Available at: www.humanitarian.net/biodefense/papers/FMDEI-2001-12.html

Producers and Producer Organizations Overlooked in Contingency Planning Discussions on Biosecurity: Pathobiologics International, 5 November 2003. Available at: http://www.pathobiologics.org/avbc_biosecurity2003.html

Posted by Industrial-Manufacturing at 02:25 AM | Comments (0)

Three Angels Gourmet Co. Introduces "Angel Whispers" in Its Heavenly Gourmet Mixes

Gourmet food stores, gift shops, and Christian bookstores will soon be able to offer their customers gourmet mixes and inspirational messages in the same package.

(PRWEB) April 15, 2022 -- With a name like the Three Angels Gourmet Co., and products that include a microwaveable single-serving Potato Cloud Soup Mix that can be neatly tucked into a get-well card, company owner Suzanne Lieurance knew her “heavenly gourmet mixes” were perfect for hospital gifts shops and Christian bookstores. “Our packages even include an attractive green bow on the label, so basically they are already gift wrapped,” said Lieurance. “Still, I felt we could do more to serve hospital gift shops, Christian bookstores, and gift shops in general.”

With that in mind, this spring Three Angels Gourmet will be introducing an “Angel Whisper” in each package of its gourmet mixes. Buyers will have two choices of Angel Whispers: comforting Scripture verses from God’s Word, or short uplifting poems written especially for Three Angels Gourmet by poet, Kay Reall. Upon request, mixes can also be ordered without Angel Whispers.

Marketing rep Debra Steiner tells gourmet gift buyers, “An Angel Whisper is almost like a miniature greeting card inside the mix. A Whisper, combined with the beautiful packaging and delicious product, makes for a miraculous present, ready for giving.”

The Three Angels Gourmet Co. produces a line of “heavenly gourmet mixes” created from original recipes. For more information, or to place an order, call 913-963-1733, or log on to their website at: www.threeangelsgourmet.com, or visit the company blog at www.threeangelsgourmetblogspot.com.

Posted by Industrial-Manufacturing at 02:24 AM | Comments (0)

Wholes Grains, The Next Big Thing, Again

According to the latest research publication released by market research publisher, Packaged Facts, whole grain market is poised for growth in years to come.

New York (PRWEB) April 15, 2022 -- U.S. Department of Health and Human Services and Department of Agriculture issued new Dietary Guidelines for Americans which stress the importance of increasing intake of whole grain foods and dietary fiber and a reducing intake in refined grains, a leading culprit behind obesity, diabetes, and other health conditions. The entire U.S. food industry is poised for a dramatic, fundamental change in the way grain-based products are manufactured and marketed, according to the “The U.S. Market for Whole Grain and High Fiber Foods,” a new report from research publisher Packaged Facts.

Overall U.S. market for whole grain and high fiber foods remained relatively stable between 2000 and 2004, growing from $4.75 billion to $4.79 billion. However, this apparent stability is the result of several volatile categories canceling each other out and powerful trends such as the consumer obsession with low-carb and concurrent aversion to “good-carbs” or grain-based foods. The result has been a sequence of product introductions and discontinuations, limiting growth, and belying an impending dramatic growth phase in the market.

“U.S. retail sales of whole grain and high fiber foods will spike in 2005 and decline gradually in subsequent years,” said Don Montuori, Acquisitions Editor for Packaged Facts. “The early growth will stem from health innovations in foods consumers already eat, such as recent changes in cereals, as opposed to consumers’ choosing to eat different kinds of foods.”

“The U.S. Market for Whole Grain and High Fiber Foods” focuses primarily on packaged foods that contain a significant amount of fiber derived from whole grains. It also analyzes trends in the sale and marketing of high fiber beverages, and surveys other trends in naturally high fiber foods and high fiber or fiber-fortified packaged foods. Most of these products are positioned on health claims approved by the FDA or other medical associations and are targeted toward adults.

Priced at $3,000, “The U.S. Market for Whole Grain and High Fiber Foods” can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1062042.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:16 AM | Comments (0)

April 14, 2022

EatStrong Maps out the Way to a Better You Sports Nutrition for the Active Body

EatStrong coaches individuals who are frustrated with today’s nutrition options towards reaching their goals permanently.

New York, NY (PRWEB) April 14, 2022 -- To exercise and eat right is no longer in question. The modern obstacle is how to do them right. Current fads, as appealing as they initially appear, don’t encourage long term healthy habits. Out of the basic need for sensible nutrition advice, EatStrong, founded by Sophie Pachella, evolved to provide specific recommendations concerning exercise and nutrition.


While desperate measures and naïve faith might lead people to decrease calories in the hopes of getting lean fast, in doing so they harm their performance, not to mention their metabolism. Today, people are seeking out the professional advice of licensed lifestyle and weight management consultants. Educated in the science of changing body composition and enhancing athletic performance, this class of nutritionist is able to write exercise routines and food plans tailored to specific needs and goals.

“Becoming your best self is less about willpower than it is about understanding and strategy. If you know where you're headed, and have a sensible, concise roadmap to guide you there, you will succeed” Says Sophie. “We all know this. Nonetheless, it’s hard not to hold out hope for quick fix solutions. Bacon and eggs sound far more appealing than bricks and push-ups. But the fact of the matter is there are no short cuts. Blending science with humor, Sophie’s clients rely on her for guidance with regard to food, and how it relates on both a physical and psychological level.

EatStrong’s philosophy is based on the principle that your program will eventually become integral to who you are. The key to success is finding your personal blueprint and adopting it for the rest of your life. Given that the most essential ingredient of any program is implementation, EatStrong’s recommendations are realistic and accommodating

The body is a fascinating yet astonishingly simple, self-adjusting machine. But with the clutter of diets on the market today, who wouldn’t be confused? Sophie wants her clients to wake each morning feeling strong, confident and proud of their progress. She says, “This program works because it puts you in control. It’s not about deprivation; it’s about learning to want what makes you feel your best”.

In short, this nutritional plan is an intelligent and eminently unneurotic alternative to unhealthy trends which come and go. EatStrong will coach individuals who are frustrated with today’s nutrition options towards reaching their goals permanently.

Posted by Industrial-Manufacturing at 04:17 AM | Comments (0)

Gourmet Coffee Specialty Drinks & Counting Calories – Home Brewed Premium Coffee Helps Keep Fat, Sugar Content Low – Flavor Rich

Consumers are often unaware of extremely high sugar and fat content of their favorite gourmet coffee concoctions. Brewing premium coffees at home can lower sugar and fat content while increasing flavor.

Parlin, NJ (PRWEB) April 14, 2022 -- Gourmet coffee specialty drinks at premium coffee Bars may contain up to 4 tablespoons of sugar! You may as well indulge in a candy bar. Combine your caffeine with whipped cream, whole milk, sugar, flavoring syrup and sprinkles and you may be consuming as much as 800 calories in a medium sized cup! If you can’t resist having a pastry with your latte, you could be above a thousand calories for what you thought was a light snack.

When you make that gourmet coffee drink at home, you can use skim milk, leave off the whipped cream, drop the flavored syrup and use cinnamon or vanilla powder. If you skip the high saturated fat whipped cream and use milk frother on your cappuccino maker instead, and then use artificial sweetener in your coffee drink – it will taste just as good with less than half the total fat and sugar content.

Brewing gourmet coffee beans at home also allows your choice of fresh ground coffee beans from mellow Jamaican Blue Mountain Roast to rich French Roast blends. Home brewing gourmet coffee lets you use premium, fresh roasted coffee beans at less than 25 cents per cup. Even the rarest and most expensive coffee sold, the exotic Kopi Luwak, at $175 per pound, is still less than $1.75 per cup when brewed at home!

With summer approaching, the popularity of cold premium coffee drinks soars at local coffee bars. A medium size frozen gourmet coffee drink has about 400 calories and as much fat as one-third recommended daily fat intake! That is equivalent to a slice of pizza, two cream donuts or a quarter pounder with cheese! A venti Java Chip Frappuccino from Starbucks has chocolate chips under whipped cream, includes chocolate syrup, and totals 650 calories, 25 grams of fat, 17 grams of saturated fat and 99 grams of carbohydrates. This, according to calculator on the Starbucks.com web site.

So consider making low calorie, low fat frozen and other gourmet coffee drinks at home. As with other home brewed gourmet coffee drinks, you can choose your favorite coffee beans and roast to complement your favorite flavors.

About Tastes of The World
Tastes of The World coffee company focuses on specialty gourmet coffees which are not readily available in the United States. Rare Gourmet Coffee is their business so they make shopping with them risk free. If for any reason you are not happy, they will make it right.

http://www.tastesoftheworld.net/Coffee-fat-calorie-press.htm
E-mail e-mail protected from spam bots
Call 1-877-895-2662

Posted by Industrial-Manufacturing at 04:17 AM | Comments (0)

Research and Markets: Introducing a Comprehensive Overview of Food Retailers in Asia

Research and Markets (researchandmarkets.com/reports/c15581) has announced the addition of Food Retailers in Asia to their offering.

Dublin (PRWEB) April 14, 2022 -- Asia is growing in many aspects. Not only with regard to the production and export of a large variety of products but also the import of European and American products. The increasing standard of living creates a demand for “western” products in many categories. Even western food products show a significant growth in volume and value. We also see many European and American retailers conquering their positions in the retail market, primarily with local produced products but they also use their family roots to import western products that meet this increasing demand. The older generations may seem traditional consumers, the younger is definitely not. Of course we must accept differences in cultures and must not try to push identical products at all costs. But that goes for European countries also.

Research and Markets (http://www.researchandmarkets.com/reports/c15581) has announced the addition of Food Retailers in Asia to their offering.

The Asian food retail market has opportunities for many western products and the key for entering this market is knowledge of the retailers and the ability to create contacts with them. This report can help you to make the first steps to the fastest growing market. It gives an account of 16 major countries that are open for western products and in many cases also have retailers that you know from home markets. Of each country a ranking is given of the most important 130 retailers as well as a profile of the major retailers in the countries, the company name, the banners, number of shops, types, sales surface, address and other coordinates. For each country also a shortlist of independent food importers is included.

Contents of the report are as below:
Introduction
1 Macro Economic Data
2 Exchange rates
3 Population Development
4 Top 18 retailers in Asia
5 Australia
6 China
7 Hong Kong
8 India
9 Indonesia
10 Japan
11 Malaysia
12 New Zealand
13 Philippines
14 Saudi Arabia
15 Singapore
16 South Korea
17 Taiwan
18 Thailand
19 Turkey
20 Vietnam

Below is an example of the top-ranking retailers:

Company name Number of outlets Turnover 2003
€million
Tesco Lotus 48 1,368
Big C (Central Group) 40 912
Makro 25 859
Carrefour 19 406
TOPS 48 277
Siam Jusco 14 86
The Mall 8 327
7-Eleven (CP Group) 2397 850
Family Mart 337 n/a

For more information visit http://www.researchandmarkets.com/reports/c15581

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 04:16 AM | Comments (0)

Cinnabon Coming Soon to Maxim Mall

Cinnabon Jordan has signed with Maxim Mall in Jabal Al-Hussein to open their fifth branch in Amman.

Amman, Jordan (PRWEB) April 14, 2022 -- Cinnabon Jordan, a part of Jana Restaurant Management (a member of Tantash Group) has signed with Maxim Mall in Jabal Al-Hussein to open their fifth branch in Amman.


The agreement was signed on Thursday April 7, 2022 by Mr. Mahfouz Said, Acting General Manager of Cinnabon Jordan and Mr. Anas Qattous, President of Maxim Mall.

Mr. Mahfouz Said stated, “Cinnabon’s new branch is part of an ongoing programme to widen our reach and satisfy increasing consumer demand for our delicious cinnamon rolls. With four successful branches already in operation we decided that Maxim Mall is the ideal location for the next branch in our expansion plans.”

Mr. Said went on to say, “The popularity of Cinnabon rolls is a worldwide phenomenon and our 2005 objective is to make them more widely available in Jordan by continuing to open more outlets in strategic locations, while maintaining Cinnabon Inc’s high standards of product quality and customer service.”

Speaking on behalf of Maxim Mall, Mr. Anas Qatous stated, “We extend our warmest welcome to Cinnabon as a feature that will add enrichment to the many other attractions to be found at Maxim Mall and we are sure that the irresistible scent of these fragrant cinnamon rolls will attract every passer-by to enjoy the delicious taste of these mouthwatering confections.”

Issued by TRACCS Jordan on behalf of Jenna Fast Food and Commercial Agencies, a subsidiary of the Tantash Group and owner of the Cinnabon® franchise.

For further information, please contact
TRACCS Jordan
Tel: + 962 6 592 4114
Fax: + 962 6 592 4334
Email: e-mail protected from spam bots
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 04:15 AM | Comments (0)

April 13, 2022

Cookshack Announces "Name the Smoker" Contest with Grand Prize of $1,495 Smoker Oven

Name Cookshack's new upscale residential smoker and win a prize of a Cookshack smoker valued at $1,495 retail.

Ponca City, OK (PRWEB via PR Web Direct) April 13, 2022 -- Cookshack announces the launch of its "Name the Smoker" contest for a grand prize of its newest smoker oven, valued at $1,495. The newest addition to Cookshack's line of residential smoker ovens is scheduled to roll out in midsummer, and the company is looking for a name for it. The product is the result of customer requests for additional features, and has been in R&D; at Cookshack for about 18 months.

Contest rules are as follows:

1. Anyone 18 or older may enter and win.*
2. Deadline for submissions: Midnight, June 30, 2005.
3. Names become the property of Cookshack.
4. In case of a tie, the earliest dated entry wins.
5. Winner will be notified by phone and e-mail.
6. Winner pays shipping & state and local taxes.

*Except Cookshack employees and their families.

Unlike any other smoker on the residential market, this one is loaded with user-friendly features that take the mystery out of barbecue for even the novice barbecuer. Following is a list of features to help contest participants with the naming process.

1. Electronic cook-and-hold time-and-temperature controller.
2. Electronically-controlled meat probe that puts smoker into hold cycle when desired internal temperature has been reached.
3. Large backlit digital time and temperature display.
4. Digital electronic controller allows for accurate temperature control.
5. 4 – 14 x18” grills hold full slabs of ribs and briskets.
6. Double-wall construction with 1000F insulation. Unit does not get hot on the outside. On the coldest day of the year, the unit will cook outside without any problems.
7. 750 Watt heating element plugs into standard household outlet. Energy efficient.
8. Stainless steel interior and top for easy cleaning.
9. Stainless steel or powder coated exterior.
10. Self-contained stainless steel drip pan, allows easy clean up.
11. Dual vent holes allow smoke to circulate freely throughout the oven.
12. Hot-smokes and cold-smokes. (Cold-smoking requires optional adapter.)
13. Sturdy all-welded construction.
14. Made in the USA.

Submit entries to the email link at the bottom of this page, or mail to:
Name the Smoker Contest
Cookshack, Inc.
1013-B N. Flood St.
Norman, OK 73069

Cookshack reserves the right not to declare a winner if entries do not produce a name that management believes is suitable for the product.

Cookshack, Inc. has manufactured fine quality smoker ovens for over 40 years. Its product lines serve residential customers, commercial operations and competition cooks. Cookshack offers barbecue sauces; dry spice blends and rubs woods for smoking and barbecue accessories. In late 2003, Cookshack added the Fast Eddy’s line of 100% wood burning pits to its selection. To learn more about Cookshack and Fast Eddy’s by Cookshack products, call 1-800-423-0698 or visit www.cookshack.com.

Media Contact:
Donna Johnson
e-mail protected from spam bots
405.321.1793

Posted by Industrial-Manufacturing at 11:03 PM | Comments (0)

Maine Lobster Direct Merges With Canadian Counterpart Lobster Direct and Offers Its Larger International Customer Base New "Cooking Guide"

Now, with the merger with Lobster Direct, a Canadian company, Maine Lobster Direct will be able to serve all of North America. Maine Lobster Direct has experienced extensive growth each year, as its sales show. With an extended customer base to serve, owners Lee and Joi Kressbach are offering an updated, full-color version of their “Cooking Guide.”

Portland, ME (PRWEB) April 13, 2022 -- Joi and Lee Kressbach’s company name says it best: Maine Lobster Direct. It is the premier source of Maine lobster, offering the largest selection of live lobster, lobster tails and complete lobster dinners in the U.S. and Canada at very competitive prices.

Now, with the merger with Lobster Direct, a Canadian company, they will be able to serve all of North America. U.S. shipments will continue to be made from the company’s Portland, Maine location on Union Wharf. Canadian shipments may be made from either Nova Scotia or Maine.

Owner Lee Kressbach says, “We are delighted to be able to better serve both our U.S. and Canadian customers. We see ourselves as a small Maine Company raising itself to the next level. Now in our 10th year, we believe our phenomenal success is due to our passion for offering only the freshest seafood. As we see our competitors (many of whom aren’t even located in Maine) come and go we stand out as a real Maine company, run by real Maine people who are committed to our customers and the quality of our products.

Maine Lobster Direct has experienced extensive growth each year, as its sales show. Now, with an extended customer base to serve, owners Lee and Joi Kressbach are offering an updated, full-color version of their “Cooking Guide”.

The new 32-page, full color Cooking Guide gives complete instructions for the care and handling of live lobsters. In addition, it features cooking instructions for all of their products such as lobster tails, steamer clams, mussels, shrimp, chowders, bisques and stews. It also gives complete descriptions and prices for the company’s extensive list of lobster dinner packages, many of which include locally made desserts.

The unique section called “Recipes From the Maine Kitchen” include recipes for a traditional Maine lobster bake, baked stuffed lobsters, Maine lobster salad and lobsters steamed in vodka. In addition, the recipes include broiled Maine scallops, Maine shrimp roll, Betty’s lobster casserole and lobster primavera.

Since the first lobster was shipped back in 1995, Maine Lobster Direct has experienced steady growth and praise from its customers. Joi and Lee attribute this to their passion for shipping only the finest quality seafood and for offering their customers old-fashioned customer service with a 100% satisfaction guarantee.

The company is owned by Joi and Lee Kressbach who live only a short boat ride away from their business on Portland’s historic Union Wharf. The couple and their two young daughters live on the water in a picturesque coastal village further down the bay where Lee grew-up. “We’re proud to support the local fishing community while providing our customers with an incredible product and great service,” says Lee.

Orders can be placed at mainelobsterdirect.com or by calling 800-556-2783.

Posted by Industrial-Manufacturing at 11:02 PM | Comments (0)

Ira Royster Owner of the Villa South Inn and Restaurant (villasouth.com) has put His Sandersville, Georgia Landmark up for Sale on the Online Auction Site, eBay

Royster is selling the landmark motel and restaurant and stated he is ready to retire to his small farm and to help promote his family’s candle business, Wicks and Wonders Candles (georgiacandle.com).

(PRWEB) April 14, 2022 -- Ira Royster owner of the Villa South Inn and Restaurant (villasouth.com) has put his Sandersville, Georgia landmark up for sale in an unconventional way – on the online auction site, eBay

Royster is selling the landmark motel and restaurant and stated he is ready to retire to his small farm and to help promote his family’s candle business, Wicks and Wonders Candles (georgiacandle.com).

Royster’s eBay effort even landed him coverage in the Atlanta Constitution and the Chicago Tribune about the site’s increasing number of real estate listing.

It appears to be generating considerable interest in the in the motel complex. Royster said the listing has generated numerous questions and some bids at the auction site. Royster further stated that he believes the site will sell on eBay and that the high bid so far has been $2,200,000. which was rather close to his minimum asking price and that people have contacted him from California to India.

Kim Royster the owner of Wicks and Wonders Candles and Royster’s wife said that her candle business at Wicks and Wonders Candles has been consuming more of her time and she could use her husbands help. She said that her premium highly scented candles and candle accessories just opened up their web store at georgiacandle.com and that business has been increasing at a steady pace.

Further information is available at:
Villasouth.com
GeorgiaCandle.com

Posted by Industrial-Manufacturing at 11:01 PM | Comments (0)

"Saveur" Magazine Names Feast, In Charlottesville, VA, One of Its Top 20 Favorite Cheese Shops Nationwide

Feast, a unique cheese shop, deli, and specialty grocer, in Charlottesville, VA, is the only cheese shop recognized between New York City and Atlanta by "Saveur" magazine this month. A locally owned and operated shop, its young owners and staff lend Feast its positive vibe and go out of their way to educate their customers on a wide array of cheeses. Feast is more than just a cheese shop. An extensive e-press kit is available for more information - http://www.feastvirginia.com/press.

Charlottesville, VA (PRWEB) April 13, 2022 -- Feast is pleased to announce its inclusion in “Saveur” Magazine’s top 20 cheese shops in America. The listing appears in the April 2005 issue, a special issue dedicated to American artisanal cheese. “Where We Go to Buy American Cheese” (74-75) lists America’s top 20 cheese shops and offers other helpful information about buying, storing and enjoying cheese. Located in Charlottesville, Virginia, just two hours southwest of Washington, D.C., Feast is the only recognized cheese shop between New York and Atlanta.

“To be in a top 20 list that also includes Zingerman’s and Fairway Market is a real honor for Feast,” remarks co-owner, Kate Collier. She adds, “We are proud to be included alongside the very shops that are my longtime favorites, the places that inspired Feast. Three years ago we set out to offer cheeses of high quality with stories behind them and to open a shop where knowledgeable staff are ready to educate, offer samples and share their enthusiasm. It’s a thrill to be recognized in “Saveur” for these reasons.”

Eric Gertner, co-owner, adds, “We ‘re a group of young people in our 20s and 30s with a real passion for food. We’re constantly learning and working to create an atmosphere that encourages our customers to linger, taste and ask questions. This has enabled Feast to become a real community with a neighborly spirit where people of all ages and backgrounds feel at home and come together in the interest of good food and company.”

Feast’s cheese selection includes cheeses mentioned in “Our 50 Favorite American Cheeses” (68-73) such as Everona Piedmont, made in Rapidan, VA, Cypress Grove Humboldt Fog goat cheese (CA), Old Chatham Camembert (NY), and cheddars from Grafton Village Cheese Company (VT). Feast also offers rare and hard-to-find artisanal cheeses from Spain, Italy and France. Cheeses are cut to order and tasting is encouraged. Of course, Feast is more than just a cheese shop. Stocking fine cured meats, local meats, food friendly wines, made in Virginia specialty foods, fresh seasonal produce and boasting an in house café, Feast has become Charlottesville’s haven for the food lover.

Charlottesville is home to the University of Virginia and Thomas Jefferson’s Monticello. Located just two blocks from Charlottesville’s Downtown Mall on historical Main Street, Feast is located in the back of the Main Street Market, a collection of nine locally owned food stores. Parking is available on either side of the market building. Hours are Monday through Friday, 10-7, Saturday, 9-6 and Sunday, 11-5. Feast also offers catering and gift sets, http://www.feastvirginia.com. Full press kit available at http://www.feastvirginia.com/press.

Posted by Industrial-Manufacturing at 11:00 PM | Comments (0)

Cookshack Features Frank Terranova at the National Restaurant Association Show

Cookshack, Inc., manufacturer of smoker ovens, announces that Chef Frank Terranova, Johnson & Wales University, Providence, Rhode Island will prepare a variety of smoked foods dishes in the Cookshack booth at the NRA Show, May 21 – 24, 2005 in Chicago.

Ponca City, OK (PRWEB via PR Web Direct) April 12, 2022 -- Cookshack, Inc. is proud to announce that Chef Frank Terranova, associate instructor at Johnson & Wales University's prestigious College of Culinary Arts will prepare a variety of smoked foods dishes in Cookshack booth 1585 at the 2005 National Restaurant Association Show in Chicago. Terranova is the host of Cooking with Class, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, RI.


Terranova's culinary career began at the popular Twin Oaks Restaurant in Cranston, RI, where he worked as a chef for 15 years. Prior to joining the faculty at Johnson & Wales, he was a culinary instructor at high schools in Massachusetts. Terranova also was executive chef of the Culinary Arts School at Rhode Island School of Design.

A seafood and grilling specialist, Terranova has been named the grand prize winner in national seafood and smoked foods competitions. He is the recipient of numerous other medals and awards for his culinary accomplishments. With a culinary career that spans 30 years, Terranova is a certified executive chef and a certified culinary educator through the American Culinary Federation (ACF). He resides with his family in Cranston, RI.

Frank Terranova is the co-author of "New Paradigm Cooking: A Tasteful Shift in Healthy Eating," published by Favorite Recipes Press (1996). The book was developed to feature healthy foods that taste great. Registered dietitian Nancy Sandbach co-authored the book, and recipes include a nutritional profile and a wine selection is provided for each entrée. "New Paradigm Cooking" is available at www.amazon.com, as well in bookstores throughout Rhode Island, or by calling 401-942-3215.

Cookshack, Inc. has manufactured fine quality smoker ovens for over 40 years. Its product lines serve residential customers, commercial operations and competition cooks. Cookshack offers barbecue sauces; dry spice blends and rubs woods for smoking and barbecue accessories. In late 2003, Cookshack added the Fast Eddy’s line of 100% wood burning pits to its selection. To learn more about Cookshack and Fast Eddy’s by Cookshack products, call 1-800-423-0698 or visit www.cookshack.com.

Media Contact:
Donna Johnson
e-mail protected from spam bots
405-321-1793

Posted by Industrial-Manufacturing at 10:59 PM | Comments (0)

FDA Studies Show Aspartame Link to Brain Tumors

Mission Possible is seeking New York and New Jersey plaintiffs for litigation on aspartame.

ATLANTA (PRWEB via PR Web Direct) April 12, 2022 -- Consumer rights advocacy group Mission Possible is leading a campaign to fill a product liability lawsuit with New York and New Jersey residents whose brain tumors may be linked to the consumption of the artificial sweetener aspartame (NutraSweet/Equal/Spoonful, etc.).

"Neither congressional hearings or repeated petitions calling for a ban have stopped aspartame manufacturers from exposing the public to this sweet poison. In fact, aspartame producers are reporting increased sales and boasting the marketplace addition of 'neotame,' a new aspartame product," explained Mission Possible International Founder Betty Martini.

For 16 years, the FDA resisted pressure to approve aspartame due to safety studies linking the artificial sweetener to numerous adverse reactions, including the development of brain tumors in animal studies. In 1977, FDA investigator Jerome Bressler released a report describing how, in clinical studies submitted to the FDA, Searle removed aspartame-induced brain tumors that developed in lab rats and placed them back into the study. If the rats died, Bressler reported, Searle would resurrect them on paper.

In a personal conversation with Martini and prominent aspartame experts, Doctors H. J. Roberts and Russell Blaylock he admitted the studies were so bad FDA removed 20% of the most damaging data of his report.

Three years after Donald Rumsfeld became CEO of Searle, aspartame was approved for use in dry goods. To find out how he accomplished this feat, click into the new movie, “Sweet Misery: A Poisoned World” and hear the words of renowned Washington Consumer Attorney James Turner as he speaks about President Reagan's Executive Order: http://www.soundandfury.tv/pages/Rumsfeld2.html

Since its 1981 approval, the FDA has published a list of 92 symptoms of aspartame poisoning, which includes headaches, vision loss including blindness, seizures, neurological problems, cardiovascular problems and death. The FDA admits adverse reactions to aspartame comprise about 80 percent of consumer complaints it receives each year. Martini has been networking victims, scientists, and physicians under an umbrella of scientific data and published medical literature that has been growing since Mission Possible formed in 1992.

Having exhausted her executive and administrative remedies regarding the removal of aspartame from the marketplace, Martini is convinced that, "Litigation is the only way to spare consumers the misery of aspartame poisoning." Martini's reasoning is supported in the outcomes of recent product liability controversies. It was class action lawsuits -- not government agency intervention -- that forced the epidemic of Vioxx-induced heart attacks out into the open where the FDA had to take administrative action, banning sales of the dangerous pain relief drug. Information from the experts and in medical texts show aspartame is actually a neurotoxic drug that interacts with other drugs and vaccinations.

The story of how aspartame was discovered and approved by the FDA has been pieced together over the years through documents obtained by Mission Possible. That aspartame overcame FDA neurotoxicity concerns and is now found in over 7,000 commonly consumed foods, beverages and medical preparations is a case study of how power politics trumps science and public safety in the product approval process.

In one set of documents, aspartame producer G.D. Searle used poor people from six third-world countries as test subjects for a study conducted in 1983/84. The data shows that, over the 18-month duration of the study, some of the subjects developed brain tumors; others began to experience seizures. In one case, a pregnant woman spontaneously aborted, began hemorrhaging and then disappeared from the study.

The study showed that the numbers of people whose brains and central nervous systems are adversely affected by aspartame are statistically significant enough to warrant a review of its status as an FDA-approved artificial sweetener. But the FDA was not provided with the results of the Searle study nor was it allowed to review the clinical data.

A study was done at Kings College in England by Dr. Peter Nunn in 1999 on aspartame and brain tumors. Monsanto insisted that aspartame could not cause brain tumors because it doesn't get in the blood stream even though Martini says industry's own studies shows it does and released this information in a report, which can be read at http://www.rense.com/health3/asptumor.htm.

In the result of this study it said: "Interestingly, when we exposed human brain tumour cells to nitrosated DKP the cells became more motile and their rate of proliferation was significantly elevated. While it is somewhat early to speculate, it is possible that the aspartame breakdown product may be capable of enhancing the rate of malignant progression of pre-existing (and possibly clinically silent, undiagnosed) tumours in the brain." This was exactly what the famed neuroscientist Dr. John Olney said when he made world news in l996 over the aspartame/brain tumor association.

Monsanto, the maker of the controversial bovine growth hormone that has been linked to the development of cancer in humans and cattle, bought Searle (and the rights to produce aspartame) in 1985. They sold in l999 to other companies.

The prevalence of brain tumors in the U.S. has been increasing steadily since the early 1980s. Today, about 70 percent of adults and 40 percent of children are regular consumers of products that contain aspartame.

"There is not one shred of evidence to suggest that aspartame is safe. Yet, our files are overflowing with studies and reports proving that aspartame is a not a food additive but a neurotoxic drug that breaks down to a brain tumor agent, DKP. And now, 25 years later, we have epidemic proportions of people developing brain tumors and a full spectrum of other neurological disorders," Martini said.

Aspartame's road to marketplace approval and its effect on public health is extremely well documented. The aspartame story has been described in the 1,038-page medical text "Aspartame Disease: An Ignored Epidemic" by H.J. Roberts, MD. (http://www.sunsentpress.com). Excitotoxins: The Taste That Kills by neurosurgeon Russell Blaylock, M.D., also describes these problems. http://www.russellblaylockmd.com

Former aspartame-induced multiple-sclerosis sufferer Cori Brackett traveled over 7,000 miles to interview physicians, scientists, attorneys and FDA investigators about aspartame neurotoxicity and how then former (and now current) Defense Secretary Donald Rumsfeld used his political muscle to achieve aspartame's FDA approval. The result is the powerful video documentary "Sweet Misery: A Poisoned World" (www.soundandfuryproductions.com).

The largest collection of aspartame-related studies, reports and case histories available anywhere in the world can be found online at http://www.dorway.com, the Mission Possible website. Aspartame Toxicity Center is http://www.holisticmed.com/aspartame

New York and New Jersey residents who believe they may qualify as a plaintiff in a product liability lawsuit against aspartame producers are encouraged to contact Mission Possible at (770) 242-2599. To qualify, one must be able to establish themselves as an aspartame consumer prior to developing a brain tumor and fall within the three-year statute of limitations.

Contact:

Dr. Betty Martini
770 242-2599
Mission Possible International
9270 River Club Parkway
Duluth, Georgia 30097

Posted by Industrial-Manufacturing at 10:57 PM | Comments (0)

The Anabolic Evolution of Modern Bodybuilding

Today, drugs in some professional sports have become mainstream. The hypocrisy of Major League Baseball serves as a wake up call for an American culture that indulges in careless living by risking its health through poor nutrition, alcoholic beverages, cigarettes, etc. Before we can hope to see bodybuilding return to its roots in physical culture, we will first have to witness a 'new way of life' throughout our society. The following is an excerpt from ''Mario Strong’s Muscle Evolution''.

(PRWEB) April 12, 2022 -- Since the early days of physical culture, modern man has been searching for the elusive ‘‘Fountain of Youth’’. The promise of radiant health, enduring strength and a Herculean physique has drawn millions on this quest for physical perfection.


Through the early decades of bodybuilding, the forefathers of physical culture established basic guidelines for the muscle enthusiast to follow. Natural foods, resistance training, plenty of rest, and a positive outlook in life were the primary ingredients for achieving ones goals. The demand for knowledge on ‘how to’ reach the stars would result in millions of booklets being sold by mail order, while magazine stands and bookshelves were continually restocked with the latest ‘muscle building secrets’. Tons of steel and exercise equipment would find its way into the homes of thousands of Americans all across our nation. Health clubs and iron gyms would sprout up in local neighborhoods and towns, while physique competitions were held to determine whom the best in the land was. The strong roots of physical culture were taking grip in our society, and the mighty oak of bodybuilding would soon branch out through every city in America.

A new ‘way of life’ became a reality for many as the ‘body beautiful’ movement swung into high gear. For decades the much traveled road to muscledom kept its promise, then by the mid-60’s what seemed pure and natural took a wrong turn setting the course of modern bodybuilding down a dead end. The introduction of anabolic steroids into the sport of bodybuilding would usher in a new era of super sized and equally strong muscular physiques that would attract millions of young men with a desire to achieve the same naturally unattainable goals.

Along with the growth of the sport, the physiques continued to become bigger and more vascular as bodybuilders experimented with ‘stacking’ the latest in designer muscle enhancing pharmaceuticals. Magazine and ticket sales were at a peak and bodybuilding competitions were seen regularly on network TV. The popularity of the sport was soaring high. Then, what could have been mostly prevented by not promoting and rewarding individuals whose physiques were chemically altered became a reality as the widespread use of drugs in the sport became relevant.

Words such as steroids, cycling, and growth hormones became common place in our gyms, and juicing no longer meant enjoying your favorite health drink. Reports of bodybuilders on dialysis and heart transplants became a frequent occurrence while the eventual death of several competitive pros hit home hard. What had been a dark cloud in a sport with such great potential turned into a storm that spread its vast shadow on a culture that once shined.

Organizations dedicated to natural bodybuilding and a healthy lifestyle would soon respond to the call for a return to the ideals set forth by the forefathers of physical culture. Physique promoters throughout the land created natural bodybuilding competitions so athletes could compete on a level playing field without running the risk of ruining their health. Publications featuring natural bodybuilders began to spread the gospel of healthy living through proper nutrition and exercise. The televised media developed new bodybuilding and fitness programs to inspire future generations of natural iron pumpers. And as the age of cyber space came upon us, the Internet became a resource of concepts and opinions for bodybuilders to learn and express their views with other physique artist throughout the World. The new millennium is here and those dedicated to physical culture have begun to prevail as the radiant beacon of light from the torch of natural living begins to shine through the storm.

To learn more about Mario Strong and natural bodybuilding
go to www.mariostrong.com/

Posted by Industrial-Manufacturing at 10:55 PM | Comments (0)

April 12, 2022

Mr. Leonard Launches Professional Mail-Order Knife Sharpening Service

Local craftsman brings “Quick, Simple and to the Point” sharpening services to mailboxes nationwide.

Richmond, VA (PRWEB) April 10, 2022 -– Ken Leonard of Mr. Leonard’s Sharpening Service LLC announces the mail-order availability of his professional knife sharpening services at www.MrLeonardKnifeSharpener.com. Mr. Leonard’s “Quick, Simple and to the Point” services combine the convenience of the Internet, two-day sharpening and priority mail with the quality and knowledge of a professional craftsman.

Mr. Leonard explained, “I created the website to answer the question, ‘Where do I get my knives sharpened by somebody I can trust?’ Over the years, we have witnessed the demise of the local craftsman, the person who provided specialized skills for the services we needed. The site brings the local knife sharpener back to town and available across the nation.”

Premium knife brands like JA Henckels, Wusthoff, Sabatier, and Global are readily available across the country, but according to Mr. Leonard, it is not uncommon to see hundreds of dollars of this premium cutlery sitting dull and not performing to standard in the average kitchen. These brands are made of stainless steel and other metals that require specials skills and equipment to be sharpened correctly. As such, Mr. Leonard has invested in purchasing, designing and perfecting the necessary equipment for sharpening the premium brands, and even sharpens serrated bread and tomato knives in each individual arch.

“Research clearly shows that a sharp knife is safer and easier to use,” said Mr. Leonard. “A dull knife will slip off food, require more force to work, cut you worse and mash the food instead of cutting it. The results are shredded meat, cut fingers, and crushed vegetables which both wastes food and makes it less appetizing. Sharp knives are easier to use, stay in contact with the food, need less pressure to work, and give a clean cut that keeps flavors in.”

Mr. Leonard’s website at www.MrLeonardKnifeSharpener.com utilizes the convenience and ease of the internet to make his timeless craftsman skills available across the nation. Customers order a specially-designed Knife Shipping Package from the website, complete with return postage, special foam liner and shipping box, sending their collection safely to Mr. Leonard for sharpening. With shipping and Mr. Leonard’s two-day sharpening service, customers should receive their knives back in approximately a week.

About Mr. Leonard’s Sharpening Service, LLC
Ken Leonard has over 20 years of sharpening experience and provides mobile sharpening to the Richmond, VA metro area, as well as premium sharpening and customer service across the country at www.MrLeonardKnifeSharpener.com. In addition, the website provides tips and instructions for the proper care and maintenance of knives, as well as directions to properly use a “sharpening steel” at home. Please visit www.MrLeonardKnifeSharpener.com for more information.

Media Contact:
Ken Leonard
Mr. Leonard’s Sharpening Service, LLC
877-530-9084
804-378-2666
e-mail protected from spam bots
http://www.MrLeonardKnifeSharpener.com

Posted by Industrial-Manufacturing at 02:56 AM | Comments (0)

Mrs Baird's Introduces Sugar Free Hotdog and Hamburger Buns

Mrs Baird's introduces a first of its kind product sugar free hot dog and hamburger buns. These white bread buns contain no sugar and added calcium.

Fort Worth, TX (PRWEB) April 12, 2022 -- Mrs Baird's Bakeries today announces the launch of a first-of-its-kind new product in the region, Health Essentials Sugar Free Hamburger and Hot Dog Buns. Recognizing that choices are a growing and important part of today's lifestyle and diets, Mrs Baird's is leading the way by offering a special white bun recipe without sugar and with added calcium. The new product follows the successful introduction of Mrs Baird’s Sugar Free 100% Whole Wheat bread in 2003, which is also under Mrs Baird’s new line of Health Essentials.

“Over 18.2 million people in the United States, approximately 6.3 percent of the population, have diabetes. Beyond that, the rise of special diets has included a greater attention towards watching sugar in the diet,” said Dan Larson, Marketing Director. “These new sugar free buns are a great option for families and kids who like traditional soft, white hamburger and hot dog buns, now without added sugar. Our new sugar free buns are also a good source of calcium. It's about enjoying balance, nutrition and taste, while keeping true to a Mrs Baird's backyard cookout favorite,” added Larson.

“Mrs Baird's has always been a leader and innovator in the baking industry,” said Larson. “The company also offers a full range of whole grain breads. Whole grains have gained considerable attention as a key recommendation within the Dietary Guidelines for Americans 2005, recently released by the U.S. government. We're well positioned to address changing nutritional needs and tastes, while reinforcing the dietary values of our core white segment, given its continuing popularity within the overall category,” says Larson. “Fortified white bread and buns have always been an important part of many people's diets and can play a role in providing nutrients such as Iron and B vitamins including Thiamin, Riboflavin, Niacin and Folic Acid.”

The eight count hot dog and eight count four-inch hamburger buns are debuting in stores across Texas and the surrounding states this month. Support for the introduction includes engaging in-store displays and sampling events, including Mrs Baird's Ultimate Smoker and Grill traveling throughout the area. More information about Mrs Baird’s full line of products can be found on the Mrs Baird's Website at www.MrsBairds.com.

Mrs Baird's Bread is a subsidiary of Bimbo Bakeries USA. Bimbo Bakeries USA operates 14 bakeries and distributes top brands such as Mrs Baird's, Oroweat, Thomas', Entenmann's, Tia Rosa, Bimbo and Marinela. They serve approximately 3,000 sales routes and have approximately 7,000 U.S. associates. Bimbo Bakeries USA is headquartered in Fort Worth and is the U.S. Division of Mexico's Grupo Bimbo, one of the world's largest baking companies with over 74,000 associates and operations in 14 countries throughout the Americas and Europe. Its stock has been trading on the Mexican Stock Exchange since 1980 under the ticker BIMBOA.

Posted by Industrial-Manufacturing at 02:55 AM | Comments (0)

Restaurant Volterra Brings Tuscan Warmth and Charm to the Historic Ballard Neighborhood of Seattle

Volterra’s April opening marks the return of award-winning chef, Don Curtiss.

Seattle, WA (PRWEB) April 12, 2022 -- Volterra, inspired by the warm, traditional, largely-undiscovered Tuscan hilltop town by the same name, will open mid-April in the heart of historic Ballard.

Founded by partners Don Curtiss and Michelle Quisenberry, Volterra features Chef Don Curtiss’ Tuscan-inspired menu, showcasing his innovative style applied to the bountiful ingredients of the Pacific Northwest. The warm, rich-red walls, chocolate-brown leather and textiles, and dark woods are offset by the alabaster light fixtures—designed by Quisenberry and hand-carved in Volterra, Italy.

“Michelle and I were married in Volterra last summer and were touched by the genuine kindness of the people and warm hospitality,” said Curtiss, chef partner of Volterra. “It inspired us to bring the warmth of Tuscany to our new restaurant. The town sparks culinary inspiration at every turn; Fresh ingredients are abundant on every narrow cobblestone street--from the tiny fresh produce stand to the traditional butcher shop.”

Curtiss has a long history and following in the Northwest. He received acclaim as “One of America’s Most Innovative Chefs,” from Wine Spectator while serving as the opening chef of Andaluca. He later served as executive chef of Assaggio and then Prego Ristorante where Italian Cooking and Living named him “One of America’s Top 26 Chefs.”

While Curtiss is running the kitchen, managing partner Michelle Quisenberry—one of Puget Sound Business Journal’s “Top 40 Executives Under 40”—will bring her financial experience and vivacious personality to the front of the house.

Volterra, open for dinner every night and brunch on weekends, features seasonal Tuscan specialties, finochiona and other cured meats from Armandino Batali’s Salumi, all natural and organic meats and poultry, and housemade pasta. The 75-seat restaurant also features a warm-weather patio, late-night dining in the bar, an extensive list of Italian and local wines by the bottle or glass, and housemade limoncello. Its signature cocktail list, anchored by the house cocktail Volterra Sky, was developed by Kathy Casey Food Studios.

Volterra is at 5411 Ballard Avenue Northwest in the Ballard neighborhood of Seattle. For reservations, call 206-789-5100.

Open Monday - Thursday 5:00 p.m. – 12:00 a.m., Friday 5:00 p.m. – 1:00 a.m., Saturday 9:00 a.m. – 1:00 a.m., and Sunday 9:00 a.m. – 9:00 p.m. Visit Volterra online at www.volterrarestaurant.com.

Media Contact:
Sally Julien
e-mail protected from spam bots
(619) 301.0758

Posted by Industrial-Manufacturing at 02:54 AM | Comments (0)

Give Mom a Home Cooking Consultant Personal Chef Service Gift Certificate for Mother’s Day

Home Cooking Consultant- Personal Chef Service has unique gift ideas for Mother’s Day. A Personal Chef Service is perfect for mom, grandmothers, aunts, new moms and daughters.

North Bellmore, NY (PRWEB) April 12, 2022 -- Just think how well received your gift will be this year. Mom gets a break from planning, shopping and cooking meals for a week or more, your choice. Or perhaps you want to give cooking lessons as a gift to that special woman in your life. Gift Certificates are available in any amount. Create your own unique personal chef gift for Mother’s Day with the help of Chef Lia Soscia.


Summer is approaching and everyone wants to eat healthier and lose weight. Chef Lia can help plan your meals according to your specific fitness goals. A complete service is offered including food shopping, preparation, packaging and cleanup.

Chef Lia also provides private cooking lessons in your very own kitchen. Lessons are customized for each student to match their culinary tastes. This is a great gift for someone who wants to learn how to cook healthier or to learn a specific cooking technique.

To learn more about how you can surprise mom with a “WOW” Mother’s Day Gift from Home Cooking Consultant Personal Chef Service, visit http://ChefLia.com or call 516-826-3169. Serving Long Island, NY.

About Chef Lia
Chef Lia Soscia has been cooking for over 30 years for family and friends. She has also received food safety certification from the National Restaurant Association and has recently completed Professional Culinary training at Wilson Tech in Dix Hills, NY. Chef Lia is a member of the United States Personal Chef Association (USPCA), Cooking Club of America, Women Chefs & Restauranteurs, and the Bellmore Chamber of Commerce. Home Cooking Consultant Personal Chef Service is dedicated to bringing families and busy individuals back to a healthier dinner table. Serving the Long Island area. For more information visit or call 516-826-3169.

Posted by Industrial-Manufacturing at 02:53 AM | Comments (0)

Fuddruckers Restaurants Commits Additional Support to Punch Out Breast Cancer in Metro Atlanta

Marks the Company's First Ever Regionally Coordinated Charitable Program

(PRWEB) April 12, 2022 -- Beginning in April, 2005, Fuddruckers Restaurants of Metro Atlanta is increasing its charitable contributions to Punch Out Breast Cancer by adding the fourth Tuesday of every month to its existing "Benefit Night" program, currently held on the second Tuesday of the month. On each of these dates, upon customers' request, the company will contribute 20% of their bills at lunch or dinner to Punch Out Breast Cancer. In addition, Fuddrucker's will also donate an additional dollar ($1.00) to the organization for any size milkshake ordered by customers on those days.

Although each of the nine Atlanta area Fuddruckers stores have independently held Benefit Nights for charitable causes, this is the first time the company has made a coordinated regional commitment to any organization. "There's been such an overwhelmingly positive response to the pink Punch Out bracelets we've been selling and to the initial Punch Out Benefit Nights, this seems like a natural extension of our dedication to such a great organization," says Paul Drouant, Director of Operations for Fuddrucker's Atlanta Metro Region.

Punch Out Breast Cancer's Executive Director, Max Schube (whose 13-year old daughter, Alana, started the Punch Out project as a way to celebrate her mother's status as a breast cancer survivor) says, "A high-profile company like Fuddrucker's could have chosen to support any number of worthy causes, so to have them offer this kind of long-term, corporate commitment is tremendously gratifying. We're very, very grateful for their support."

Fuddruckers, home of the "World's Greatest Hamburgers" is headquartered in Austin, Texas. Having just celebrated its 25th anniversary, the company has grown to over two hundred stores in the United States, Puerto Rico, and the Middle East.

Punch Out Breast Cancer is a 501(c)(3) organization, dedicated to raising public awareness, providing education on prevention, screening, diagnostic and treatment techniques, contributing financial support to breast cancer research and to developing a wide range of medical and social support services for breast cancer patients, survivors and the family and friends who love and care for them.

Contacts for Information:
Laurie Marascalco
Regional Marketing Director
Fuddruckers Restaurants
770-906-1272

Maxx Schube
Executive Director
Punch Out Breast Cancer
770-235-7151

Punch Out Breast Cancer began as a celebration of a daughter's love for her mother. 13 year Alana Schube wanted to honor her mother for her triumph over cancer and her ability to inspire courageness in others.

Posted by Industrial-Manufacturing at 02:52 AM | Comments (0)

April 11, 2022

Answering Questions that "The Maker's Diet" Raises: Exploring the Controversial Topic of Meat Eating from the Bible's Perspective

Pork is forbidden in both Judaism (per the Torah) and Islam (per the Koran). Even most Christians would agree that Jesus (a Torah-observant Jew) abstained from eating ham. So why do most Christians eat something that Jesus never ate and that Scripture plainly forbids?

Littleton, CO (PRWEB) April 11, 2022 – A new look at the Good Book may cause some Christians to rethink their favorite pizza toppings. Addressing both food and faith—the two hottest topics on the New York Times best-seller list—Hope Egan’s newly released “Holy Cow! Does Care about What We Eat?” (First Fruits of Zion, April, 2005) will also cause the National Pork Board—who just launched their “Don’t be blah™” marketing campaign—to shudder.

In this retelling of her personal journey through what the Bible says about eating meat, Egan discovers that God did design meat to be eaten—but only those called “clean” in the Old Testament. Health books like “The Maker’s Diet” and “What Would Jesus Eat?” affirm that God did not design pork to be eaten, and that eating swine’s flesh leads to arthritis, acne and other health problems. But these books avoid the unspoken question: if this popular food is not supposed to be eaten, then why does the Church overlook the guidelines that forbid eating it? www.HolyCowNews.com

With help from Bible teacher D. Thomas Lancaster, Egan reconciles the Old Testament meat passages with the New Testament, and bravely suggests that Christian obedience might include more parts of the Bible than previously thought. In the process, she shows how science supports the biblical food laws, questions the wisdom of both meat-heavy Atkins diets and no-meat vegetarian diets, and shows how eating meat God’s way helps prevent Mad Cow disease.

Jordan Rubin, author of the best-selling “The Maker’s Diet” says that “Holy Cow! is a must-read book for Jews, Christians and anyone else who eats…”

Best-selling author Hope Egan is an associate editor for First Fruits of Zion’s Messiah Magazine. D. Thomas Lancaster is the Educational Director for First Fruits of Zion and author of “Mystery of the Gospel.”

Visit www.HolyCowNews.com for excerpts and endorsements.

For interviews or more information:
Hope Egan
www.HolyCowNews.com
773-528-7447 (phone)
773-442-0943 (fax)
800-775-4807 (ordering)

Title: Holy Cow!
Subtitle: Does God Care about What We Eat?
Release: April 2005
Publisher: First Fruits of Zion
ISBN: 1-892124-19-X
Pages: 157
Other: Index, Discussion Questions, Bibliography,

Book Reviews
http://www.christianbookpreviews.com/christian-book-detail.php?isbn=189212419X

Posted by Industrial-Manufacturing at 02:37 AM | Comments (0)

New (PNEU) Company Formed - Pneu Stainless Motors, LLC. - The First Choice for Pneumatically Powered Stainless Steel Motors

The formation of Pneu Stainless Motors, LLC., has been announced by Anna J. Cook, Marketing Manager. The new company is the sole North American distributor of stainless steel pneumatically (air) driven motors.

Holland, MI (PRWEB) April 11, 2022 -- The formation of Pneu Stainless Motors, LLC., has been announced by Anna J. Cook, Marketing Manager. The new company is the sole North American distributor of stainless steel pneumatically (air) driven motors. Pneu Stainless Motors warehouse is located on Stainless Drive in Holland Michigan.


Cook says air or pneumatically driven motors are widely used in hundreds of applications such as processing equipment, portable power tools, pumps, mixing equipment, and air breaking systems just to name a few. Stainless steel motors, she added, are particularly suited where sanitary or aseptic conditions must be maintained and are required by FDA regulations. For example, food processing, cosmetics and pharmaceutical applications. Among the benefits of these motors are they operate lubrication free, corrosion resistant, intrinsically safe, clean and compact.

For more information please visit our web site: www.pneustainless.com or contact:

Pneu Stainless Motors, LLC.
PMB 220
12719 Riley Street
Holland, MI 49424
Tel: 616-399-6341

Posted by Industrial-Manufacturing at 02:37 AM | Comments (0)

Reasons Millions Drop Weight Loss Plan Answered in Sharon Allbright's New Book

Although 18 million Americans report weight loss on the low-carb eating plan, there are three major drawbacks that have caused 25% of dieters to fall-off this popular program.

Seattle, WA (PRWEB) April 11, 2022 -- Although 18 million Americans report weight loss on the low-carb eating plan, there are three major drawbacks that have caused more than 25% of dieters to fall-off this popular program.

Topping the list is lack of satisfying sweets, not enough fiber-filled comfort foods and the expense of pre-packaged low-carb items. Answering these three grievances is a new book, “Low-Carb Sweets” by Sharon Allbright.

To quell the demands of a “raging sweet tooth,” this book contains more than 80 favorites, ranging from Chocolate Crème Brulee to Macadamia Fudge and each indulgence is low in carbs, high in protein and loaded with fiber.

These goodies are all under five carbs, which is a giant breakthrough for dieters who usually keep their daily tally below 50 grams in order to insure weight loss. (An average piece of conventional chocolate fudge cake can contain more than 50 carbs)

The lack of “bready” comfort foods is another wish list item fulfilled in the book and topping the menu is a “Zero Carb Waffle.” This tasty answer to breakfast boredom not only has more protein than two eggs, but also has a generous portion of fiber—which is a critical need on this diet.

This remarkable cookbook has been a long labor of love for the author, who struggled for years with such eating problems. She confesses, "I love sweets - but eating old-fashioned flour and sugar-filled desserts caused uncontrollable binges, blood sugar plunges and of course, weight gain."

Allbright, a journalist and former health magazine columnist, made a concerted effort to create sweets with a new spin - health. Unlike many commercial products, these desserts are not loaded with artificial additives but contain high quality protein, natural sweeteners, healthy oils and heaps of fiber.

Another important feature of this book is that it's written for the novice as well as the experienced cook. Many of the recipes are both fast and easy to prepare, in fact, "Chocolate Almond Clusters" can be put together in five minutes. (They contain only 2.5 grams of carbs each).

This book is available through bookstores, online or by calling (800) 247-6553. Additional information is available at www.LowCarbSweets.Net

Contact: Honey Gordon (888) 989-6684 to request radio, television or print interviews with the author. An in-studio three minute demonstration of making (no-cooking )Macadamia Fudge can also be arranged at e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:36 AM | Comments (0)

HealthVending LLC Saves 81 Percent On Magazine Advertising Costs Using Mediabids.com

Mediabids, the only online print ad space marketplace, saves client, HealthVending LLC 81 percent on magazine advertising costs and extras.

Winsted, CT (PRWEB) April 11, 2022 –- Natural products development manufacturer, HealthVending LLC (www.healthvending.us) came to Mediabids.com for help reaching a diverse audience of health conscious drinkers to promote their new product NOTOX, a natural hangover remedy.

Mediabids.com’s media planner Kris Cianciolo was able to deliver magazine advertising space and additional promotional opportunities at a savings of over 81 percent in a national fitness magazine. Through Mediabids, HealthVending paid $2,000 for over $10,500 of advertising space and extras; One, full color, 7.875" wide x 10.75" high insertion, two banner ads and 500 product postcards/samples provided in model search gift bags.

"Now, for the same cost of running one or two ads, we are able to purchase an entire campaign. We are reaching market segments that were unknown to us before. I also appreciate the "star treatment" I receive from our media planner, Kris Cianciolo. She has been extremely helpful in guiding me through the many publication choices and zeroing in on our target audience. Mediabids has changed the way we advertise and I can't imagine changing back.” David Ferguson, Marketing Director, HealthVending LLC.

Register your business or find more information on this easy way to purchase newspaper advertising and magazine advertising on www.MediaBids.com or call direct at 866-236-2259. Registration is free, simple, and confidential.

The average savings offered to businesses needing to purchase newspaper advertising and magazine advertising is 61% on advertising rates. Advertisers are never obligated to make a purchase if they are not satisfied with the offers received from publications. There is no fee to use Mediabids services, advertisers pay only for the price of the newspaper advertising and magazine advertising space they purchase.

About MediaBids.com
Mediabids has developed a better way for advertisers and publications to buy and sell newspaper advertising and magazine advertising. Mediabids, the newspaper and magazine advertising auctioneer, offers a unique opportunity for advertisers and publications to tap into new markets, increase revenues and save on costs traditionally associated with print advertising. A Connecticut-based newspaper company founded Mediabids in 1999 as a tool to streamline and enhance the relationship between advertisers and print media outlets.

Posted by Industrial-Manufacturing at 02:35 AM | Comments (0)

Asian Cuisine Strikes Out as the Leader in Culinary Delights for 2005, According to New Market Research

New market research report shows that Asian cuisine is set for another positive growth year.

New York (PRWEB) April 11, 2022 -- The total U.S. retail sales of Asian foods increased by 27.3% from 2000 to 2004 driven by a growing Asian-American population and increasingly sophisticated American palates, influencing what consumers are eating in restaurants and at home. While the Pan-Asian trend of blending diverse Asian cuisines to create new tastes is still popular, there is also an increased focus on distinct authentic flavors and regional cuisines according to, “The U.S. Market for Asian Foods and Beverages,” a new report from market research publisher Packaged Facts.

As independent Chinese restaurants reach a whopping 41,000 in number, there is also an increase in Asian chain restaurants, such as P.F. Chang’s and Panda Express. It is not unusual to see Asian foods on non-Asian restaurant menus. These three trends factors will lead to greater usage of these food items at home as consumers become more comfortable with ingredients—especially when considered in tandem with the increasing availability of Asian food products in supermarkets. For example, sushi, a specialty food not so long ago, is now available in most supermarkets.

A number of Asian items from different countries of origin have potential for mainstream appeal, including tempura, Southeast Asian satay, Vietnamese sandwiches (banh mi), curry, “everything-but-the-chicken” mandarin chicken salad kits, Thai iced tea, and Bubble tea kits. Cutting-edge restaurants are creating hybrid dishes by blending elements of Thai, Vietnamese, and other Southeastern Asian cuisines with more-familiar Chinese and Japanese elements. These trends affect restaurant offerings and eventually supermarket offerings in Asian rice mixes and frozen entrees and appetizers.

“Creating a “wow” flavor means more than just adding heat in 2005. People’s taste buds have matured and expectations have risen. It will include layering flavors, considering umami or the fifth taste, and creating sensation – a sense of intensity and tingling,” said Don Montuori, Acquisitions Editor for Packaged Facts.

Priced at $3,000, “The U.S. Market for Asian Foods and Beverages” can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1060402.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:34 AM | Comments (0)

April 09, 2022

Going Nuts for New Nut Company

Try My Nuts Nut Company based in North Carolina, has retained T-KEM, Entertainment Marketing based in Altadena, Calfornia, for representation in all areas of product placement marketing and Public Relations.

Hollywood, CA (PRWEB) April 9, 2022 -- Try My Nuts Nut Company of North Carolina goes Hollywood with the help of Altadena, California based product placement specialist T-KEM Entertainment Marketing. A celeb favorite already, Try My Nuts had its only global presence thanks to the world wide web and stores in North Carolina and in Los Angeles at the the new Pasadena store located in the heart of Pasadena's historic and beautifully restored Old Town.

Now with an introduction to the vast and exciting world of product placement, Try My Nuts will be seen by millions of eye balls throughout the world. T-KEM president Taylor Kelsaw stated "The name says it all." "We have been approached by several major TV and film productions about TMN and we look forward to taking them to newer highs." Some of Try My Nuts product line includes: Burbon Praline Pecan, On Fire, Chocolate Covered Peanuts, Dirty White Trash, Beer Brittle, key chains, T-Shirts, Hats, Visors, Boxer Shorts, Hot Sauces, Coffee Mugs and more.

Call T-KEM Entertainment Marketing at 626-737-477 today or write to them online at e-mail protected from spam bots to receive samples of Try My Nuts for your next production.

Posted by Industrial-Manufacturing at 02:59 AM | Comments (0)

Sapphire Restaurateur Opens Second Location Martinis Shaken Table side in Madrona

Restaurateur Andre Gipson of the celebrated cocktail bar in Queen Anne, the Sapphire Kitchen and Bar announced today the opening of his second new night spot in the Madrona neighborhood, Sapphire Restaurant and Bar, on the flourishing shopping and dining block in the heart of Madrona on 34th and Union.

(PRWEB) April 9, 2022 -- The concept of his second Sapphire is to deliver an urbane dining experience with tony boutique service in a warm friendly atmosphere.

The new smoke free restaurant and bar opens its doors on April 13.

Gipson notes, “My new place is designed to bring high notes to the dining experience. Cocktails, tapas, wine and a warm friendly open urban atmosphere is what Sapphire is known for in Queen Anne. Now, our spot in Madrona will turn up the standard for style and service. We want people to have a guaranteed pleasurable time when dining out. That’s why presentation will be emphasized. We’ll have martinis shaken tableside and the menu will delve deeper into the finer cuisines of the Mediterranean, from Spain to Morocco.”

Under the direction of executive chef Joel Lewis, from Supreme, who will manage the menu at the new location, Sapphire will carry over some of its original signature dishes. Diners should expect to find Moroccan Red Chicken and Couscous, Grilled New Zealand Lamb, Mussels Catalan and Seafood Paella. The wine will feature a mix of old world and new. Plus, a special regular feature Sommeliers’ Sundays will be announced soon. This cocktail haven and restaurant seats close to 80.

The restaurant interior exudes a sexy warmth with a gentle touch of lighting infusing cozy colors of oranges, gold and fiery red hues. The back wall is a dramatic silver stone that shimmers with a cascade of water. The bar has plenty of seating and standing room for those who prefer grazing and cocktailing. The dining room is mod and inviting with high back custom booths and tables.

Restaurateur: Andre Gipson
Hours: 5:00 pm. to 12:00 midnight. Sunday-Thursday closed on Monday
5:00 pm. to 2:00 am. Friday & Saturday
late night dining throughout the week.
Phone: 322.1974
Madrona Address: Sapphire Restaurant and Bar 1404, 34th Ave, Seattle, WA 98122

Posted by Industrial-Manufacturing at 02:58 AM | Comments (0)

Toast Charles and Camilla with a Royal Dubonnet Cocktail

Widely reported as her pleasure of the day, the Queen Mother enjoyed a glass of Dubonnet and gin on the rocks before lunch

Bardstown, KY (PRWEB) April 9, 2022 -- When Prince Charles and Camilla Parker Bowles tie the knot on Saturday, April 9th, you can toast the royal couple with a glass of the Queen Mother’s favorite cocktail (or tipple) made with Dubonnet and gin on the rocks.

Since its introduction in the 19th century by a Frenchman, Joseph Dubonnet, this wine-based aperitif has been a favorite among high society and especially with Britain’s royal family.

Widely reported as her pleasure of the day, the Queen Mother enjoyed a glass of Dubonnet and gin on the rocks before lunch, and she became synonymous with her favorite cocktail over the years. Today, the 159-year-old recipe for Dubonnet remains unchanged.

At the top of many mixologists’ lists of aromatic wines, Dubonnet is flavored with herbs and spices from around the world. It is aged for three years in oak casks to marry the flavors, resulting in its unique velvet texture and spicy sweetness.

Today, Dubonnet is sold throughout the world in both Rouge and Blanc varieties, and is the number one selling aperitif brand in the United States. Many call it a "super-classic" cocktail for its versatility. With an alcohol content of only 19 percent, Dubonnet is an ideal prelude to any meal throughout the year – on the rocks with soda - or with the Queen Mother’s favorite accompaniments.

As Joseph Dubonnet would have said, “A royal wedding deserves a royal favorite! Let’s all toast the happy couple.”

Contact:
Allison Ward Moore
The Ward Group
e-mail protected from spam bots
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April 08, 2022

Kingwood Kiwanis Club Hosts 11th Annual Prayer Breakfast to Celebrate the National Day of Prayer – Reverend Clive Berkman to be Keynote Speaker

The Kingwood Kiwanis Club will be hosting their annual non-denominational Prayer Breakfast at Second Baptist Church of Kingwood on Thursday, May 5, 2005. Cleve Berkman, the Evangelism Pastor at the Woodway campus of Second Baptist church, will deliver an inspiring keynote speech.

Kingwood, TX (PRWEB) April 8, 2022 -- The official National Day of Prayer is Thursday, May 5, 2005. The Kingwood Kiwanis Club will be hosting their annual non-denominational Prayer Breakfast at Second Baptist Church of Kingwood that day, with breakfast beginning at 7:30 AM. Cleve Berkman, the Evangelism Pastor at the Woodway campus of Second Baptist church, will deliver an inspiring keynote speech beginning at 8 AM.

The history of the National Day of Prayer actually begins in 1775, when the first Continental Congress called for the establishment of a National Day of Prayer. It was originally signed into law by President Truman in 1952, and President Ronald Regan amended the law to establish the date as the first Thursday in May in 1988. Every year, the president signs a proclamation, encouraging Americans to pray on this day.

The theme of this year’s National Day of Prayer is “God Shed His Grace On Thee” and is based on Hebrews 4:16 NIV - “Let us then approach the throne of grace with confidence so that we may receive mercy and find grace to help us in our time of need.”

“We invite all churches, dignitaries and the local community to come together with us for our annual Prayer Breakfast. I am sure everyone in attendance will be moved by the thoughts of our keynote speaker, Clive Berkman,” said Raymond Foster, Kingwood Kiwanis Prayer Breakfast Program Chairman.

Berkman, well known in the food and restaurant industry, was ordained in April 2004 and is currently serving as Evangelism Pastor at the Woodway campus of Second Baptist Church.

Prior to joining Second Baptist Church, Berkman was the managing director of Charley’s 517, and was responsible for hosting dinners for former President George Bush and Texas Governor George W. Bush, as well as actors and actresses, sports personalities, foreign dignitaries and local socialites through his catering company, Crème de la Crème. After a fire destroyed Charley’s 517, Berkman reopened the restaurant as an upscale grill and steak house known as Clive’s.

Berkman is a noted wine expert and has taught wine education and appreciation courses. He helped establish the University Of Houston Hilton College, has been on a number of food and wine panels, and is often called upon to host wine seminars and cooking classes throughout the country.

In July of 2001, Berkman joined the staff at Houston’s Second Baptist Church and was given the responsibility of leading their Singles and Single parent ministries. This included hosting and planning 18 weekly bible study classes and monthly outreach events. Taking advantage of his background in the food industry, he designed monthly cooking classes in which he employed food preparation and presentation to illustrate biblical truths. In 2004, he developed “Cooking with Clive” to include a dinner theater with the cooking show, which was a resounding success. Over the course of seven events, attendance for the show exceeded 2000. Berkman also presents a bi-weekly lesson to a bible study class at the church.

For more information, or to purchase tickets for this event, please contact Raymond Foster, at 281-360-6001 or Bill Skrivanek at 281-358-3178, or your local church. Reservations for tables of 8 are available for $200, and individual reservations are available for $30. Proceeds from the event will go to the Kingwood Kiwanis Club to support local youth.

Posted by Industrial-Manufacturing at 05:18 AM | Comments (0)

Australian Celebrity Chefs Gear Up for Australian Food & Wine Festival in GuamAustralian Celebrity Chefs Gear Up for Australian Food & Wine Festival in Guam

As winter approaches Sydney, Australia, Dining Downunder™ chefs, Vic Cherikoff and Benjamin Christie are escaping the cold and heading to the sunny pacific island of Guam, to host an Australian Cuisine Promotion at the Hyatt Regency Guam.

(PRWEB) April 8, 2022 -- As winter approaches Sydney, Dining Downunder™ celebrity chefs, Vic Cherikoff (http://www.cherikoff.net) and Benjamin Christie(http://www.benjaminchristie.com) are escaping the cold and heading to the sunny pacific island of Guam, to host an Australian Cuisine Promotion at the Hyatt Regency Guam.

The week long event from the 11th – 17th April 2005 is being held in conjunction with the Pacific Hotel & Restaurant Expo (PHARE) and is proudly presented by Dining Downunder™, Austrade, Continental Airlines and the Hyatt Regency Guam.

Australian Celebrity chefs Vic & Benjamin from the hit TV series Dining Downunder™ will offer an exciting menu of Australian fusion dishes with the innovative native flavours of Australia. Resort guests will experience the flavour bliss of dishes prepared with glacé riberries, Wattleseed, Oz lemon, wild limes, paperbark and over several dozen other authentic Australian ingredients.

Highlights from the menu include;

• Barramundi infused with Oz Lemon topped with a wild Daintree pineapple salsa
• Wok tossed herbed kangaroo with egg noodles, Ozyaki™ and quandong
• Paperbark smoked pork neck with Illawarra plum sauce, stewed apple and munthari
• Wattleseed pavlova with a wild fruit couli

As a market leader and innovator, the Hyatt Regency Guam will also host an Australian Hospitality Luncheon for chefs and managers of Guam’s top resorts and those attending will get a sneak preview of an emerging range of Australian gourmet products including Charles Sturt University’s Australian flavoured cheeses, Cherikoff Rare Spices and N’joi Olive Oils. These will be used to complement Australian lamb, seafood and of course, the wines.

The TV cooking series Dining Downunder™, broadcast recently on ABC Asia Pacific into 32 countries, takes a fresh look at the newest global food trend – authentic Australian cuisine. The show reaches audiences of 13 million households and over 143,730 hotel rooms and has generated a huge interest in the Australian Cuisine Promotions across the region with events already run in Phuket, Abu Dhabi, Dubai and Seoul and scheduled for Guam, Kuala Lumpur, Nagoya and Bangkok with others in negotiation.

For all media enquiries and images please visit http://www.dining-downunder.com/media.asp or contact Maria Cooper-Nurse, Marketing Communications Manager, Hyatt Regency Guam

About Dining Downunder™
Turning International fusion food, upside down.

Dining Downunder Website http://www.dining-downunder.com

The series, which has already screened in 32 countries, has come about from a joint venture between Australian wild food devotee turned Executive Producer, Vic Cherikoff and Canadian TV Producer, Grant Patterson. Vic also hosts the show supported by chefs, Benjamin Christie and Mark McCluskey, who demonstrate that Australian tourism and trade is a lot more than just ‘Come on over and meet an Aussie from the bush’ but a culinary experience of a fusion of quality foods made globally unique with authentic Australian ingredients.

The Dining Downunder Cookbook is also available at http://www.dining-downunder.com/cookbook.asp

Posted by Industrial-Manufacturing at 05:17 AM | Comments (0)

Interactive Program Changes the Way We Learn How to Cook

New media changes the paradigm of home cooking education from a recipe based approach taught by most cookbooks and television shows, to a skills based approach that is used by cooking schools.

Auburn, AL (PRWEB) April 8, 2022 -- Interactive Cooking School has found a way to put professional chefs right into consumer’s kitchens using their home computer or DVD player. By teaming with Culinard Culinary Institute at Virginia College, ICS has created “Essentials of Cooking” an interactive cooking program that uses professional chefs to teach cooking skills and techniques that will help people in their everyday cooking as well as the special occasions.

“If anyone has ever been stumped by a recipe, needed to substitute an ingredient you didn’t have for one you did, or ever wished they knew more about preparing fresh foods, Essentials of Cooking is the perfect kitchen companion” said Chef R. Dana Barnes, Interactive Cooking School’s Executive Chef and Culinard graduate. “Cookbooks and television shows are great for teaching viewers how to make certain recipes but “Essentials of Cooking” gives viewers the skills they need to make almost any recipe and feel confident doing it.”

“We are proud and excited to release this second addition to our library of home cooking programs” said Don Magnoli, ICS Executive Producer. “Essentials of Cooking” changes the paradigm of home cooking education from a recipe based approach taught by most cookbooks and television shows, to a skills based approach that is used by cooking schools”.

By integrating technology with centuries old culinary arts ICS has been able to make an effective teaching aid that is also a handy reference for when consumers need to use a seldom used herb or skill. With over 125 video demonstrations, herb & spice guide, substitutions guide, ingredient dictionary and even a pasta guide “Essentials of Cooking” works on home computers and set top DVD player.

“We will be releasing at least 2 more titles this year starting on April 23 with the release of “Essentials of Cast Iron Cooking with Lodge” at the National Cornbread Festival in South Pittsburg, TN” said Chef Barnes. “This will be followed by “Essentials of Cake Baking and Decorating” that is currently in production and will be released later this summer.”

Founded in 2003 by interactive media and culinary professionals in Auburn, AL, Interactive Cooking School, L.L.C. is the first interactive media production company to produce a library of interactive cooking programs for the home cook.

For more information about the company and their products visit the Interactive Cooking School website at www.learnhow2cook.com, Essentials of Cooking will be released to retailers later this spring. “Cooking Basics”, the first program released by Interactive Cooking School last November is currently available at department stores throughout the southeast.

Posted by Industrial-Manufacturing at 05:16 AM | Comments (0)

Have You Eaten Yet?

What’s for dinner at your house tonight? Take-out? Fast Food? Or yet another supermarket frozen dinner loaded with ingredients you can’t pronounce or don’t want to pronounce? How about a delicious, nutritious and healthy home-cooked meal? P2 Gourmet, Personal Chef Service will do just that.

(PRWEB) April 8, 2022 -- P2 Gourmet Foods Company of Vancouver BC, is a Personal Chef Service, dedicated to taking the stress out of meal preparation. Close your eyes and imagine that you come home from a long, hectic day, and in less than 10 minutes, you sit down to a healthy, well-balanced and delicious dinner, enjoying the quality evening time with your family.

P2 Gourmet Foods Company, Personal Chef Service is most affordable. Clients often say they are saving money because they are not buying costly take-outs and restaurant meals. And they are no longer throwing away groceries purchased with the good intention, but simply have no time to prepare it.

At P2 Gourmet Foods Company, food is more than just a passion – we are what we eat, food feeds the body & soul, it fuels the passions for life. It is the few true joys that everyone have in common – except that in the busy lives of the modern era, foods have taken a back seat.

P2 Gourmet is here to bring IT all back. Re-discover the joy of a sit-down family dinner or opening the lunch box - without any of the hard work. The personal chef service is not just for the elite anymore – it’s for everyone. Let P2 Gourmet serves you dinner tonight!

Posted by Industrial-Manufacturing at 05:16 AM | Comments (0)

Pizza Galaxy Announces Launch of Online Loyalty Program for Independent Pizza Operators

Pizza Galaxy, of Red Bank, NJ, announced the launch of its Online Loyalty Program today. The Online Loyalty Program is currently being bundled for free with Pizza Galaxy's suite of Internet marketing services for independent pizza shops. Pizza Galaxy, http://www.pizzagalaxy.com, provides online ordering and Internet marketing services to independent pizzerias and restaurants.

(PRWEB) April 8, 2022 -- Pizza Galaxy's new Online Loyalty Program will allow pizza operators to identify and reward frequent customers.

Unlike loyalty programs that require tickets, cards orexternal management and tracking, Pizza Galaxy's Online Loyalty Program is completely automated. Once set up, it will track points earned by each customer and allow them to be redeemed only when the customer becomes eligible.

The Loyalty Program can create a mailing list of eligible customers'email addresses so pizza operators can notify them of special Loyalty rewards available for only a limited time. The pizza operator may also disable the program temporarily, flag special offers which may not be combined with the loyalty awards, and change the awards and points needed to redeem them at any time.

Pizza Galaxy, http://www.pizzagalaxy.com, of Red Bank, NJ, was founded by the husband and wife team of Rudy and Gina Vener in 2004. The company specializes in providing online ordering and Internet marketing services for independent pizzerias and restaurants.

Posted by Industrial-Manufacturing at 05:15 AM | Comments (0)

April 07, 2022

Colorado Prime Foods Cooks Up An Appetizing Offer For Members of the American Personal Chef Association

Colorado Prime Foods (CPF), the quintessential source since 1959 for customized, high quality foods delivered directly to consumers has teamed up with the prestigious American Personal Chef Association (APCA).

FARMINGDALE, NY (PRWEB) April 7, 2022 -- Colorado Prime Foods (CPF), the quintessential source since 1959 for customized, high quality foods delivered directly to consumers has teamed up with the prestigious American Personal Chef Association (APCA).


According to Marc Rosen, Vice President, Sales and Service for Colorado Prime Foods, “The American Personal Chef Association/Colorado Prime Foods partnership represents a tremendous opportunity. Now personal chefs can combine their gastronomic skills with our quality delivered foods and superb service experience to make their jobs easier. Our slogan ‘The Best for you, the Best for your clients’ says it all. That’s our guarantee!”

Candy Wallace, APCA Executive Director continued, “This relationship with CPF offers tremendous benefits to our members. They can maintain inventories of their clients’ favorite gourmet foods and enjoy superior food quality that is not normally available to them locally. It’s a proven time-saver when it comes to planning menus and accessing premium food products. For the personal chef, Colorado Prime Foods has it all.

Colorado Prime Foods has created a special brochure exclusively for Personal Chefs. It provides complete information on their services, discounts and their “100% Rebate FREE-zer Program” in association with Sears. Also available is their complete gourmet catalog featuring a preview of their Five Star food line, previously available to only the top restaurants and food service suppliers. Over 400 flash frozen, portion controlled gourmet food items are available to fulfill any clients’ needs – including nutritional foods for those on a low carb, low fat diet or on a physician-directed regimen.

For more information, to get a copy of the Personal Chefs brochure or complete CPF catalog, please call the Personal Chef Hotline 1-877-411-CHEF (2433) or visit www.CPFoods.com.

Posted by Industrial-Manufacturing at 02:17 AM | Comments (0)

Vitamin D Fortified Bread Beats Bone-Building Drugs

Vitamin D enriched bread improves bone density three times better than drugs

Manitowoc, WI (PRWEB) April 7, 2022 -- Elderly patients who ate vitamin D-fortified bread for a period of one year exhibit better bone mineral density maintenance than that produced by taking bone-building drugs such as bisphosphonates.


Researchers in Romania, who provided bread fortified with 5000 International Units of Vitamin D and 800 milligrams of calcium on a daily basis to elderly nursing home patients, report a 28 percent increase in lumbar bone mineral density which far surpasses the 8 percent increase in bone mass density typically achieved with bone-building drugs.

Dr. Veronica Mocanu, MD, PhD, and colleagues at the University of Medicine and Pharmacy at the Universitatii in Isai, Romania, presented the study at the Experimental Biology meeting in San Diego this week. Romania was chosen for the study because it is at a northern latitude similar to many cities throughout the world (Seattle, Boston, London) where solar ultraviolet radiation intensity is low, especially in winter months. Vitamin D is naturally produced via skin exposure to UV rays in sunlight. Vitamin D is necessary for proper calcium absorption and utilization for bone.

Brands of baked bread are not usually fortified with vitamin D. Natural Ovens of Manitowoc, Wisconsin, a maker of preservative-free, wholegrain foods, is an exception. It fortifies its whole grain bread with 600 international units of natural vitamin D per slice. Natural Ovens breads also provide 300-600 milligrams of omega-3 oils from flaxseed per slice of bread. Natural Ovens spokesperson, Paul Stitt, says they ship to thousands of customers all over the nation. Natural Ovens customers often order from the www.naturalovens.com website. Typically consumers receive home-delivered bread and other baked goods that are fresher than store-bought baked goods. Store-bought bread is typically 10-days old on the shelf compared to 3-4 days for fresh home delivered bread.

The vitamin D study was supported by the Nutritional Resource Foundation, which is funded by Natural Ovens of Manitowoc, Wisconsin. Natural Ovens was founded by Paul Stitt in 1976 with the mission of providing food “so filling and satisfying that Americans would not want to overeat.” Natural Ovens pioneered the use of flaxseed in baked goods in the 1980s and makes bread that is fortified with vitamin D and omega-3 oils from flaxseed. Natural Ovens ships fresh baked bread, muffins, rolls, cookies and bagels directly to consumers’ homes and distributes its products in stores located throughout the Midwest. All Natural Ovens products use non-GMO (genetically modified) grains and no preservatives.

For more information go to www.naturalovens.com. ;

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An Industry First: Fully Customizable Online Health Activity Tracker™ from Wellsource

Personal tracking and group monitoring tool can be tailored to customers’ specific population health management goals.

Portland, OR (PRWEB) April 7, 2022 -- Wellsource, Inc. (www.wellsource.com) recently released the first customizable online health management program that identifies and tracks personal lifestyle changes, such as fitness and nutrition. Now, with the Wellsource® Health Activity Tracker (HAT), health program administrators can deploy an internet-based risk tracking and monitoring health management / health improvement tool that calibrates to their company’s specific wellness programs. Previously, companies had to make do with force fitting functionality from off-the-shelf software applications.

With the Health Activity Tracker, participants gain access to a powerful, yet very intuitive, Web-based health and wellness manager that coaches them to achieve their individual health and fitness goals, while tying directly to their company’s rewards and incentives program to receive credit for accomplished wellness milestones.

Program health coordinators can see overall worker participation levels, population performance-to-goal measurements, and detailed drill-down reports for each employee participant. For program administrators, Wellsource offers a free trial demonstration site of the Health Activity Tracker to experience the employee user interface first hand.

“We have found a critical element to most successful company wellness programs is the ability to give employee participants a real-time ‘score card’ that connects them to tangible progress, specific achievements, and, importantly, their rewards account balance,” says Don Hall, CEO and Board Chair of Wellsource. “Corporate healthcare customers are telling us the Health Activity Tracker easily integrates with their existing wellness programs and culture, improving overall corporate participation and healthy outcomes.”

Participants log onto the Health Activity Tracker and record health data such as weight, blood pressure and any health activities they’ve completed during the month. The Health Activity Tracker charts their progress toward achieving “healthy” goals, and awards points for participating in healthy lifestyle activities.

Health Activity Tracker Features:
• Records monthly aerobic activity
• Tracks progress toward priority health and wellness goals
• Logs participation in health classes and events
• Registers completed wellness data
• Accumulates monthly points for use in wellness incentive programs and awards
• Monitors changes in health screening data such as blood pressure, weight, cholesterol, and other risk factors.
(more)

Program administrators such as wellness coordinators, human resource administrators, or employee health nurses can easily use the Health Activity Tracker to access and manage wellness goals, run reports for employee participation rates, analyze group comparisons, and review corporate population health improvements.

The Health Activity Tracker can be used as a stand-alone software application or work in tandem with a health risk assessment and profiling application for proactive healthcare management. It also offers an inclusive initial software platform for administrators interested in a standardized user interface.

Health Activity Tracker Benefits:
• Improves participation in health and wellness programs by allocating points for performance and providing recognition for reaching healthcare goals
• Informs a participant of personal accomplishments with monthly wellness activity reports
• Alerts program administrators of participant trends with group activity tracking including:
• Participation levels
• Number of participants reaching goals
• Popular activities and events
• Helps program administrators measure the effectiveness of their corporate wellness program
• Allows program administrators to modify interventions based on program goals and participant feedback

Wellsource, Inc. has been a leading provider of health risk assessment systems for over twenty-five years. Through its Portland, Oregon operations, Wellsource develops and markets health risk assessment software, web-based health content, printed health improvement guides and newsletters, and other health promotion and disease management programs. These instruments are used in lowering health insurance claims and controlling insurance expenditures by identifying health risk factors among employer groups and other populations.

Posted by Industrial-Manufacturing at 02:15 AM | Comments (0)

Contra Café Launches Coffee for Freedom

Two Dartmouth College MBA students today announced a new choice in gourmet coffee: Contra Café, Grounds for Freedom. Grown and harvested by small-scale Nicaraguan farmers who risked their lives in the 1980s to fight communism, Contra Café is a perfect choice for discriminating coffee drinkers who value freedom and democracy. Contra Café is available online at http://www.contracafe.com.

Hanover, NH (PRWEB) April 7, 2022 -- Two Dartmouth College MBA students today announced a new choice in gourmet coffee: Contra Café, Grounds for Freedom. Grown and harvested by small-scale Nicaraguan farmers who risked their lives in the 1980s to fight communism, Contra Café is a perfect choice for discriminating coffee drinkers who value freedom and democracy.

“I met these farmers while volunteering in Nicaragua and learned that they receive no recognition for the tremendous sacrifices they made in the 1980s,” stated Contra Café co-founder Tom Kilroy. “Coffees that aim to help small-scale farmers and the environment are already widely available. I saw an opportunity to create a coffee that supports freedom and democracy.”

José Adán López Zelaya, president of the grower cooperative that supplies Contra Café said, “We are delighted to sell our beans to coffee drinkers who value our struggle for freedom in Nicaragua. Plus the higher prices we receive from Contra Café make a real difference for us.” Contra Café pays the cooperative $1.50 per pound, which is more than the established Fair Trade price. More importantly, Contra Café donates 50% of profits back to the cooperative for development projects.

In addition to profit-sharing with the farmer cooperative in Nicaragua, Contra Café donates 5% of revenue to the Freedom Alliance® Support the Troops Campaign, which aids wounded men and women of the U.S. military as they recover in military hospitals around the country. “As a coffee for freedom, we wanted to give back to the U.S. service members who are working for the spread of democracy around the world today,” explained Ryan Myers, Contra Café co-founder.

Contra Café’s Arabica beans have a vibrant flavor that has drawn rave reviews from advance tasters. Jeff Boyd, a coffee aficionado from San Francisco, commented, “These beans are beautiful. They roast perfectly. The coffee is delicious. Keep it coming.”

Contra Café is available online at http://www.contracafe.com and in select retail outlets.

About Contra Café, Inc:
Founded in January 2005, Contra Café Inc. is a private corporation that distributes gourmet Nicaraguan coffee.

Posted by Industrial-Manufacturing at 02:14 AM | Comments (0)

Hard Hit By Low-Carb, Italian Foods Show Signs of Recovery, According to New Market Research

New market research indicates positive growth in the future for the Italian food market.

New York (PRWEB) April 7, 2022 -- The U.S. Italian food market has grown slowly since 2000. In 2004, the market stood at $12.85 billion, up only 1.64% from 2003. However, according to the “The U.S. Market for Italian Food,” a new report from market research publisher Packaged Facts, that positive growth indicates a positive future for the industry long suffering through fad diets and slow innovation. The report notes a turn around as Italian food companies begin to respond better to consumer attitudes toward health, convenience and the demand for authentic flavors, introducing innovative new products to meet those needs.

It may be a time of dramatic change for the Italian food market according to “The U.S. Market for Italian Foods,” with recent changes to the food pyramid, recommending at least three servings of whole grains a day. This is expected to bolster consumer demand for healthier whole-grain pasta in the future in spite of lingering low-carb fears. While at present, healthier whole-grain pastas account for less than 5% of total sales, the new Packaged Facts report advises consumer education and product innovation in this area.

“There is an anomaly here though. While pasta and pasta sauce have performed poorly over the last few years, pizza has not suffered the same fate. In fact, pizzas formed the largest share of the U.S. Italian food market in 2004,” said Don Montuori, Acquisitions Editor for Packaged Facts. “In spite of all the diet fads, the market share for pizzas grew consistently since 2000. Consumers will have their pizza, no matter what.”

“The U.S. Market for Italian Food” provides a detailed performance analysis of the U.S. Italian food market, outlining the key issues and trends affecting the overall market and the different product categories. The report identifies major players and brands and analyzes their performance in terms of sales and market share with projections for 2009.

Priced at $3,000, “The U.S. Market for Italian Food” can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1073651.html. It is also available at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 02:14 AM | Comments (0)

Onyx Baking Company Intruduces Artisanal, Hearth-quality Breads in Convenient and Practical Sliced Loaf

Hearth-quality breads in practical loaf-shape take Artisan-made Bread to a new level. Now, families can easily make toast and sandwiches on breads equal to popular brick-oven style breads. Onyx Baking Company was awarded six medals, including a double gold, at the 2004 Sonoma County Harvest Fair.

Santa Rosa, CA (PRWEB) April 7, 2022 -- Onyx Baking Company is pleased to announce the opening of a regional wholesale bakery dedicated to providing sliced bread with the distinctive qualities of artisanal, levain-based breads. Founded by Mark Carter, an internationally acclaimed pastry chef, and Tim and Crystal Decker, who also own Bennett Valley Bakery in Santa Rosa, Onyx Baking Company is taking artisan bread to a new level of versatility. The founders’ unique philosophy is that hearth-quality breads could be produced in a practical form so that consumers, from household kitchens to restaurants, can use artisanal bread to fill a wider variety of needs.


“The quality of breads on the market has improved dramatically in the last 20 years, but only for free-formed, brick-oven style loaves,” states Mr. Decker. “Since sliced bread had remained virtually unchanged for decades, we identified the market need for a new approach. Now people can enjoy the convenience of sliced artisanal bread, whether they’re making toast or sandwiches. Our breads are expanding people’s perception of not only sliced bread, but artisanal bread as well.”

Onyx breads use a proprietary sourdough starter, or levain, as a base of their leavening. This is the same process used in traditional “French bread” which contributes to a distinctive flavor and texture profile. The long, slow rising produces a richer and more complex flavor, with a pronounced wheaty-ness and a more defined crust. Additionally, the founders believe in using the highest-quality organic flours, grains, raisins, seeds and walnuts to create their breads. Honey, the only sweetener used, is obtained from a Sonoma County apiarist. The breads have won numerous awards for their broad flavor profile and supple texture.

Awards Won
At the 2004 Sonoma County Harvest Fair, Onyx Baking Company’s breads won a total of 6 medals, including a double gold for their Raisin Walnut, 3 gold medals for the Light Rye, Sprouted Wheat and Many Grain, and 2 silver medals for Spud White and MultiTask Wheat.

The founding partners, all accomplished bakers, have done extensive research, development, and market testing in the course of developing their recipes. The breads are currently available in seven varieties: Spud White; MultiTask Wheat, a light wheat bread ideal for sandwiches and toast; Many Grain, made with a blend of 12 different organic flours and grains; Sprouted Wheat; Raisin Walnut; Sunflower Oat; and Light Rye, which utilizes two different starters to give it a traditional New York rye tang. While developing their MultiTask Wheat variety, samples were given to families with children to produce a bread with “kid approved” tenderness, while maintaining sufficient whole wheat to provide good nutrition. The Sunflower Oat began as an effort to make a higher protein bread that toasts well for breakfast. The Spud White offers far more than a traditional white bread. The incorporation of potato creates a supple, creamy texture with added flavor.

“People ask me, ‘What’s your favorite variety?’ whenever I do tasting demonstrations.” commented Mr. Carter. “It’s a lot like naming your favorite child. We’ve introduced a broad variety of breads with distinctive flavors and texture, but all exhibit the baker’s hand.”

Availability
Onyx Baking Company breads are available at a growing number of fine markets in Sonoma County, California, including Whole Foods Markets throughout Sonoma County, Oliver’s Market in Santa Rosa and Cotati, Fiesta, Fircrest Market, and Andy’s Produce in Sebastopol, Anstead’s and Big John’s Markets in Healdsburg, and Molsberry’s and Community Market in Santa Rosa. Onyx breads are also used in select sandwiches at Pearson & Company, a fine deli and catering company in Santa Rosa, and Café Newsstand at the Hotel Healdsburg.

About Onyx Baking Company
Onyx Baking Company is a wholesale bakery committed to offering the highest-quality artisanal sliced breads. The partners include Mark Carter, an internationally acclaimed, French-trained pastry chef who served as the pastry chef at L’Ermitage Restaurant and the Biltmore Hotel in Los Angeles. He later founded the highly regarded restaurant Duplex in Los Angeles, which earned extraordinary reviews from leading food critics. The French food and restaurant guide Gault Millau declared his pastries as “…among the most sensational one can find on the new or old continent…he should be declared pastry chef of the year.” Most recently he developed Carter Doughnuts, producing critically praised pastry-quality doughnuts. Tim and Crystal Decker had worked at various bakeries throughout Sonoma County before opening Bennett Valley Bread & Pastry in 1999. Bennett Valley Bread’s recipes and story were featured in Peter Reinhart’s The Bread Baker’s Apprentice, winner of the James Beard/Kitchen Aid Cookbook of the Year Award in 2002. Tim is highly sought after for baking advice, apprenticeships and classes, and has been a featured speaker at baking conferences and conventions. Together, they have won countless awards and medals, including “Best of Show” at the Sonoma County Harvest Fair for their breads and wedding cakes. For more information about Onyx Baking Company, call 707-829-2089.

Posted by Industrial-Manufacturing at 02:08 AM | Comments (0)

April 06, 2022

Web Marketing Association to Name Best Food & Beverage Website of 2005

The Web Marketing Association announces the call for entries for its 9th annual international WebAward Competition (http://www.2005webaward.org), the Internet’s premier award competition. The Web Marketing Association will again be honoring the Best Food Industry Website and the Best Beverage Website of 2005. The deadline for entry is June 1, 2005.

(PRWEB) April 6, 2022 -- The Web Marketing Association announces the call for entries for its 9th annual international WebAward Competition (http://www.2005webaward.org), the Internet’s premier award competition that judges website development against an ever increasing Internet standard of excellence and against peer sites within an industry. The food & beverage industry represent two important categories in the WebAward competition and the Web Marketing Association will again be honoring the Best Food Industry Web and the Best Beverage Website site of 2005. The deadline for entry is June 1, 2005.

“The food and beverage industry is very competitive when it comes to Web development because of consumer's online needs and these companies can benefit from the independent evaluation of their efforts that the award judges provide,” said William Rice, President of the Web Marketing Association. “That is the goal of the WebAward Competition - to provide a forum to recognize the people and organizations responsible for developing some of the most effective websites on the Net today. Winning a WebAward also provides a great opportunity to market your success to the outside world.”

Here are some of the past WebAward winners in food related categories:

Best Food Industry Website
- 2004 Emerald of California Website
- 2003 Fairytale Brownies - brownies.com
- 2002 Hickory Farms
- 2001 Skittles

Best Beverage Website
- 2004 Early Times
- 2003 BACARDI.COM
- 2002 Miller Time Network
- 2001 Bombay Sapphire - AsExpressedByYou.com

Best Restaurant Website
- 2004 Mercy Wine Bar
- 2003 Roy's Hawaiian Fusion
- 2002 TCBY
- 2001 Greaseland

A complete list of past winners and the entry for companies who wish to compete for 2005 honors can be found at http://food.webaward.org

Web sites are judged on design, innovation, content, technology, interactivity, navigation and ease of use. Each WebAward entry is judged against other entries in the category and then against an overall standard of excellence. The Best of Industry WebAward, a handsome plaque with the image of the winning site embossed, will be given in each of the more than 90 industry categories, including financial services, small business, travel, advertising, transportation, and healthcare.

The competition’s highest honor, the 2005 WebAward Best of Show, will be given to the one site that the judges believe represents outstanding achievement in Web development. Last year’s Best of Show winner was Arc Worldwide for their work on Behr Paint Interactive. (http://www.behr.com)

The Web Marketing Association will also recognize the interactive agency winning the most awards in the competition with the Top Interactive Agency WebAward. The 2004 Top Agency award was presented to Arnold Worldwide for their outstanding achievements in Web site development.

Judging for the WebAwards will take place in July and August, and winners will be announced in September, 2005. Judges will consist of a select group of Internet professionals who have direct experience designing and managing corporate web sites –including members of the media, advertising executives, site designers, content providers and webmasters – with an in-depth understanding of the current state-of-the-art in Web site design and technology. Past Web Marketing Association WebAward competition judges have included top executives from leading corporations, institutions and media organizations such as Ogilvy Interactive, Saatchi & Saatchi, Blattner Brunner, Comedy Central, Sun Microsystems, Refinery, Euro RSCG, EPB Interactive, New York Post Interactive, The Cincinnati Enquirer, J. Walter Thompson, Xerox, Art Institute of Pittsburgh, Modem Media, Answerthink, and Zentropy Partners.

The 2005 WebAwards are sponsored by Burst! Media, Burrelle’s/Luce, O’Dwyer’s PR Daily, PRWeb, NewsUSA, Small Army Creative Services, Perseus Software, Line56 Media, OddCast and AdTools, Inc.

About the Web Marketing Association
The Web Marketing Association is an organization working to create a high standard of excellence for Web site development and marketing on the Internet. Staffed by volunteers, it is made up of Internet marketing, advertising, PR and design professionals who share an interest in improving the quality of advertising, marketing and promotion used to attract visitors to Web sites. Since 1997, the Web Marketing Association’s annual WebAward Competition has been helping interactive professionals promote themselves, their companies, and their best work to the outside world. Now in its ninth year, the WebAward Competition has become the premier award event for Web developers and marketers worldwide.

Posted by Industrial-Manufacturing at 03:50 AM | Comments (0)

Weathervane Seafood Restaurants Builds on Tradition and Expands Its Brand Awareness

Weathervane selects Concept Group USA to lead brand expansion and refinement in current and new markets

Kittery, ME (PRWEB) April 6, 2022 -- Building on a proud, 35-year tradition of serving the highest quality, freshest seafood to its guests throughout the Northeast, 17-unit Weathervane Seafood Restaurants, Inc. has selected Concept Group USA to lead an internal and external brand study aimed at expanding and refining communication of the company's rich history and excellence.


“We realized that as the marketplace evolves we need to continually search for ways to better showcase and communicate what we’ve been doing since 1969—serving the freshest and highest quality seafood,” said Terry Gagner, President and CEO of Weathervane. “Being a family-run business, keeping an ongoing dialogue with our guests is critical. Concept Group USA was the perfect fit given its depth of experience in refining and expanding brand awareness in the hospitality industry.”

From its roots on the Southern Maine coast, Weathervane has grown to 17 locations throughout Maine, New Hampshire, Massachusetts, New York, and Vermont. Known for delighting guests for decades, many current members of the company team have been on board since the first store opening. From the fishing and lobster boats that still dock on the company wharfs in Kittery, Maine every day comes the freshest seafood possible--delivered, on-ice, to every Weathervane location, every day.

Over the coming months Concept Group USA will be working alongside company managers and individual unit team members to implement expanded community outreach and brand awareness programs. “We are honored to be working with such a New England institution,” said Tom Kelley, Managing Partner of Concept Group USA. Ever since vacationing in Southern Maine in my childhood, the Weathervane name was and continues to be synonymous with what everyone comes to love about fresh seafood and about eating out. Our team is thrilled to be working with the Gagner family and staff to make sure even more folks in the region enjoy the one-of-a-kind, authentic dining experience that Weathervane executes so well.”

Weathervane Seafood Restaurants, Inc. has been serving the freshest and finest seafood New England has to offer to loyal guests from all over the world in each of its 17 locations throughout the Northeast. Since 1969, the Gagner family, along with a dedicated staff second to none, has been creating and serving up hearty portions of lobster, clams, scallops, haddock, shrimp and more in a fun and guest-friendly casual atmosphere. www.weathervaneseafoods.com

Concept Group USA is a strategic public and industry outreach consulting firm headquartered in New England. The firm specializes in developing brand, marketing, and operational growth and expansion platforms for companies and organizations regionally and nationally.

Contact: Sue Paquette, Weathervane Seafood Restaurants, Inc.; 207-439-0335 ext. 122

Posted by Industrial-Manufacturing at 03:50 AM | Comments (0)

Whole Foods Market Expands Green Babies Organic Cotton Offerings to Fresh Ponds Store

Unveiling April 5th, 2005, Whole Foods Market Fresh Ponds in Cambridge, Mass. will offer Green Babies certified organic cotton clothes for sale as part of it's newly expanded natural and organic offerings for babies.

(PRWEB) April 6, 2022 -- "We are very pleased to have the opportunity to expand to another Whole Foods location and offer our premium Made-in-the-USA organic cotton baby clothes to such welcoming customers. It's a natural progression for thoughtful parents to consider organic cotton as a positive lifestyle choice." says Lynda Fassa, co-owner and head designer for Tarrytown, NY based Green Babies, Inc.

In March, 2005, Green Babies opened and anchors the organic cotton baby clothing offerings in the new flagship Whole Foods Market in Austin, Texas.

For eleven years, Green Babies has offered the world's largest selection of certified organic cotton clothes for babies and kids. Fassa will speak for the Organic Trade Association in Chicago in May on "Educating Consumers on non-food Organics".

"When people find out cotton is the second most-pesticide laden crop in the world--and number one in America--they realize that a single purchase can make a huge difference! Plus, of course, it's incredibly important for the little people to look cute! We understand the importance of style for babies, Mom can't wear Manolos and have baby in a burlap sac, just because it's organic--it has to be attention getting and cool"

Fassa is a former Ford model and runs the business with her husband, They have three children.

Posted by Industrial-Manufacturing at 03:49 AM | Comments (0)

Riedhammer Acquires Open-type Anode Baking Technology

This German company has now become the world’s only producer of both open and closed-type anode baking furnaces

(PRWEB) April 6, 2022 -- Riedhammer, a German company (of which 90% is held by Sacmi) specialized in closed-type anode and cathode baking furnaces, has obtained approval from the European Community for the acquisition of open-type technology from Alcan Alesa Engineering Ltd (which has installed dozens of furnaces all over then world), a division of the Alcan multinational, the world’s second largest producer of primary aluminium. Acquisition of this technology makes Riedhammer the only producer in the world capable of meeting the full needs of those operating in the primary aluminium industry and offering both open and closed-type furnaces for the baking of first class anodes. Worldwide, about 30% of furnaces already feature Alesa or Riedhammer technology. Today Riedhammer, a subsidiary of the Sacmi group (total sales € 862 million and 3,180 employees on 31-12-2021), is steadily upgrading its flexibility and competitiveness in the execution of anode and cathode “turnkey” firing systems.

Recent fluctuations in the demand for aluminium meant that the market was in need of an independent supplier also as regards open-type technology. Riedhammer, thanks to strategic and financial support from the Sacmi Group, has decided to take up this challenge. It aims to dialogue with all market players so they can make full use of Riedhammer’s 50 years’ of experience, its top-class, specialised industrial organisation and its direct presence in over 35 countries.

According to estimates from forecasting institutes international demand for aluminium is set to grow by 4% in 2005. On the supply side, the increase is expected to be around 5.7%, yet will still fail to bridge the world aluminium output shortfall, which, in 2005, should be around 200 thousand tons. Riedhammer, with over 6,000 kilns installed in different industries all over the world, has been producing ceramic firing systems since 1924. This historical German brand, in addition to being specialised in the baking of anodes, cathodes and carbon electrodes, is the market leader in industrial firing processes that range from ceramic (sanitaryware and tableware) to technical ceramic (refractories, insulators, electronic components) and recycling (batteries, non-ferrous metals).

Riedhammer GmbH
Industrieofenanlagen
Klingenhofstr. 72
D-90411 Nürnberg
Telefon: (0911) 52 18-0
Telefax: (0911) 52 18-231

www.riedhammer.de
Managing Directors:
Peter Riedhammer, Stefano Lanzoni, Carlo Marzi
e-mail: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:48 AM | Comments (0)

Baltimore Music Crab Feast Weekend Series™

Delectable Seafood Buffets, Musical Entertainment by International Recording Artists, Top Comedians and Famous DJs, Plus Dancing, Moonlight Cruise, and more on the Waterfront. Get-away Weekends Include All This, Plus Two-nights Accommodations - Starting at $199 per person

Baltimore, MD (PRWEB) April 6, 2022 -- The celebrated annual Baltimore Music Crab Feast Weekend Series™ is produced by J.O.B. Marketing & Travel Consultants, Inc. Approaching its 19th consecutive season, the overwhelmingly successful Baltimore Music Crab Feast Weekends run annually from May through October at various Maryland waterfront locations. They have become the weekend get-away venue of choice for thousands of African American East Coast residents. Each event will deliver an enormous all-you-can-eat buffet with hot steamed hard-shell crabs, fried shrimp, barbecued chicken and every side dish imaginable, along with lots of fun-filled activities and entertainment. This season's events will feature national recording artists like jazzy R&B; diva Angela Bofill and hip hop pioneer Kurtis Blow, among others.


The renowned Baltimore Music Crab Feast Weekend Series has been featured in Black Enterprise, Upscale and Ebony magazines and on CNN TV's Travel Guide and numerous radio talk shows. Hilariously funny comedians, spoken word artists, and fabulous deejays will keep you entertained. Internationally-known vocalists and musicians will showcase their respective talents across several musical genres like gospel, neo-soul, jazz, Caribbean, Latin, R&B;, and hip-hop. Also enjoy a moonlight cruise, outlet mall shopping excursion, two-nights hotel accommodations, and buffet breakfast with smooth jazz and gospel music on Sunday morning. All-inclusive packages start at $199.00 per person (travel costs are separate).

Headliner line-up for this summer's themed Music Crab Feast Weekend Series:
Singer Angela Bofill has long been known and loved for her timeless interpretations of love and love’s despair through song. More than two decades after she settled into life as a successful recording artist, Angela Bofill continues to make the world her stage. From Japan to the Philippines to the Caribbean to Europe, Africa and here in the United States, all those who have witnessed this vocal powerhouse's live performances can testify that it is obvious the stage indeed belongs to Angela Bofill. As a matter of fact, the stage is her first love. A consummate entertainer, this singing actress is ready to reach new horizons. Angela Bofill... a universal diva for the new millennium.

As the first commercially successful rap artist Kurtis Blow is back by popular demand. Blow is a towering figure in hip-hop history. His popularity and charisma helped prove that rap music was something more than a flash-in-the-pan novelty, paving the way for the even greater advances of Grandmaster Flash and Run-D.M.C, who has also performed at a previous music series. Blow was the first rapper to sign with (and release an album for) a major label; the first to have a single certified gold (1980's landmark "The Breaks"); the first to embark on a national (and international) concert tour; and the first to cement rap's mainstream marketability by signing an endorsement deal. For that matter, he was really the first significant solo rapper on record, and as such he was a natural focal point for many aspiring young MCs in the early days of hip-hop.

Event producers continue to add featured entertainers to the summer series line-up. Currently, the themed music weekend schedule is as follows:

Weekend: Featuring: Event:
July 29-31, 2005 Angela Bofill Soulfest Weekend Crab Feast™
August 5-7, 2005 Kurtis Blow Waterfront Music Crab Feast™
August 19-21, 2005 Gospel and Holy Hip Hop Raise the Praise Crab Feast™
Also Aug. 19-21 Kurtis Blow Party Music Crab Feast™ Finale
Aug. 26-28, 2005 Comedy & Casino Music Lobster Fest™

J.O.B. Marketing & Travel Consultants has hosted Crab Feast events in Baltimore since 1987. And just like in year's past, families, groups, couples and individuals will enjoy this summer's event series, which will include golf, waterpark and Black History Tour options for minimal additional cost. Returning visitors are expected from throughout the East Coast and beyond.

"The best keep secret in the charm city of Baltimore is ready to explode on the international horizon."
- joyful attendee from New York

"There is no crab feast close to this experience. We've attended some crab feasts that copied them, but can't duplicate the experience."
- thrilled attendee from Virginia

How to Attend
To obtain more information about group, family or individual packages, please call (410) 484-5600 or toll-free (888) 375-0080, or visit www.crabfeast.com

About J.O.B. Marketing & Travel Consultants, Inc.
J.O.B. Marketing & Travel Consultants is a family-owned/managed marketing and travel firm that offers full-service vacation and travel options. Dynamic husband and wife team, Gregory and H. Marie Dawson have operated the business since 1987 with the support of its superior and caring staff and vendors. Gregory and Marie have over 40 years combined experience in hospitality, tourism, special events and catering trades.

The Dawsons established the company to provide quality travel experiences for African Americans, including soulful cruises year-round and unique packages that combine travel, musical events, good food, cozy accommodations, and old-fashioned hospitality to create a well-rounded enjoyable get-away experience. The summer focus is the Music Crab Feast Series from May to October. The Winter Soul Fest Weekends run from January to March.

Posted by Industrial-Manufacturing at 03:47 AM | Comments (0)

Eliminating Lag Time: The Last Mile in Creating a Real-Time Enterprise

Enterprise applications that were once confined to the corporate headquarters are now widely distributed to users across the extended enterprise. In this environment, it is critical that businesses deliver these applications in real time. After all, poor performance is no longer an annoying inconvenience; it can have a serious impact the business as a whole.

CAMPBELL, CA (PRWEB) April 6, 2022 -- This year is all about the real-time enterprise. Companies are spending a lot of energy, effort and money on real-time projects in order to get up-to-the-minute information to those who need it, when they need it. They are integrating their enterprise resource planning (ERP) systems, deploying portals, synchronizing data and leveraging radio frequency identification (RFID). But what’s the point of having real-time information if that information can’t be delivered in real time? Lag time created by network bandwidth and latency limitations, server capacity and latency restrictions, and security bottlenecks can cripple real-time efforts. These issues must be addressed if IT managers want to truly create a real-time enterprise.

Information is Perishable, According to Hy-Vee
Enterprise applications that were once confined to the corporate headquarters are now widely distributed to users across the extended enterprise. In this environment, it is critical that businesses deliver these applications in real time. After all, poor performance is no longer an annoying inconvenience; it can have a serious impact the business as a whole.

Cevin Anderson, the assistant vice president of IT for Hy-Vee Supermarkets, knows this firsthand. Hy-Vee operates more than 200 supermarket and drug stores in the Midwest. With annual sales in excess of 4 billion, the chain is ranked among the top 15 in the nation. Hy-Vee emphasizes freshness when it comes to its merchandise, and Anderson sees IT in the same way.

To maximize the value of its information, the organization deployed a portal to provide real-time intelligence to its employees. More than 45,000 employees have access to current corporate communications. All management-level employees have access to information critical to the operation of their store. It serves as the one of the primary communication channel between corporate headquarters and the retail stores.

Real-time portal applications like this one play a pivotal role in improving business efficiency, providing store associates with the right information at the right time. According to Anderson, faster access to mission-critical business information, exceptional customer service and higher productivity keeps them ahead of the competition.

“If we don’t have responsive IT and accurate information out in the hands of those who really need it, then the entire real-time concept breaks down,” said Anderson.

To eliminate lag time and improve the performance of its Plumtree portal application, Anderson and his team deployed the FineGround Condenser. Installed within the data center, the Condenser employs a variety of optimization techniques to improve enterprise application performance. As a result, the solution reduces infrastructure costs, reduces performance engineering costs, enhances IT productivity and improves the user experience. For Hy-Vee, the Condenser delivered a 90% reduction in HTML traffic and increased the portal’s performance by 250% to 350%.

To create a true real-time enterprise, organizations should consider the new breed of enterprise application delivery solutions to deliver up-to-the-minute information up to and beyond the last mile.

About FineGround
FineGround, the industry leader in application delivery, offers the only fully integrated Enterprise Application Delivery Suite for automated performance optimization, end-to-end monitoring and application security. Global 2000 companies implement FineGround's solution to automate the secure delivery of mission critical applications to branch offices, maximizing IT efficiency and application performance. The FineGround Enterprise Application Delivery Suite installs in the data center requiring no changes to the desktop, application or servers. FineGround is headquartered in Campbell, California with regional headquarters in London, Hong Kong, and Toronto. Information about FineGround can be found on the Web at www.fineground.com.

Contact:
Leah Bibbo
Kulesa PR
650.340.1982
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:46 AM | Comments (0)

The World Beverage Competition (WBC) Invites You to Visit the “Taste of the World Lounge”

The World Beverage Competition (WBC) invites you to visit the “Taste of the World Lounge” in conjunction with the World Trade Center, Miami, Florida.

(PRWEB) April 6, 2022 -- The World Beverage Competition (WBC) invites you to visit the “Taste of the World Lounge” in conjunction with the World Trade Center, Miami, Florida.


$944 Million in sales reported at 2004 show, and this year is expected to increase exponentially. The Eighth Annual Americas Food and Beverage Trade Show and Conference will take place December 1 - 2, 2005 and the World Beverage Competition (www.BeverageCompetition.com) will showcase their 2006 participants by pouring samples from over 10,000 beverage brands hailing from 6 Continents at the “Taste of the World Lounge” inside the Miami Beach Convention Center. Relax in the lounge on leather sofas as you sip beverages you may have never seen or heard of before, as all pallets can be suited due to the immense variety of beverage products. Reserve wines, aged spirits, flavorful beers, pure waters, unusual sodas, energy drinks, coffees and teas that will get you moving are all here at the “Taste of the World Lounge”. The only difficult part is choosing what products to taste, as the variety is nearly endless!

While there, come see the new products and services from the Americas, make important contacts with potential partners in the food and beverage industry and get the information you need to be competitive and operate more profitably. The Americas Food and Beverage Trade Show is the only Food and Beverage Exhibition for the Americas, a market in which over $1.4 trillion is spent annually on food and beverage purchases, with export sales expected to double by 2007.

Complimentary Wines, Beers, Juices, Water, Teas, Coffees and other beverages that entered the 2006 World Beverage Competition will be showcased in the lounge during the two-day event, along with the 2006 Platinum Award Winners from the various competitions, including:

World Beverage Competition: www.BeverageCompetition.com
World Wine Competition: www.WinesCompetition.com
World Beer Competition: www.BeerCompetition.com
World Spirits Competition: www.SpiritsCompetition.com

Miami serves as the sales and distribution center for food and beverages products transiting these markets, thus the World Trade Center is the perfect host for such a global event. Miami handles the bulk of all U.S. trade with Latin America and the Caribbean. In fact, 87% of Florida's total exports were to Latin America and the Caribbean. Over 33% of all U.S. exports to Latin America and the Caribbean flowed through South Florida. Two-way trade flows to the Americas region are expected to double within seven years. Because of its geographical, professional and transportation advantages, Miami serves as the Americas leading food and beverage purchasing and distribution center.

Companies interested in developing new markets in the 47 countries that comprise the Western Hemisphere use Miami as their platform for market entry, sales and distribution. Over 2,000 food and beverage importers, exporters and distributors are based in Miami alone and are highly interested in representing new products or serving as distributors.
Additionally, as the largest cruise port in the world, the cruise lines, through their buyers in Miami, purchase food and beverages for more than 3.5 million passengers who take cruises out of the Port of Miami each year, including the sales and distribution center for duty free products sold in duty free stores in Latin America and the Caribbean.

Come and experience food, information and more than 10,000 different beverages this year in Miami, Florida, compliments of the World Beverage Competition, World Wine Competition, World Beer Competition, World Spirits Competition and the World Trade Center, Miami.

For more information about this event, please visit www.WorldTrade.org or email e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:45 AM | Comments (0)

Unbridled Chocolates Wins Best New England Food Product

Small, new gourmet chocolate company wins top specialty food honors for Belgian chocolates with farm fresh and organic fillings.

PORTLAND, ME (PRWEB) April 6, 2022 -- Unbridled Chocolates of Marlborough, NH was voted the “Best New Specialty Food Product 2005” at the recent New England Products Trade Show. Their line of Hand Made Belgian Chocolates use many farm fresh, organic and gourmet ingredients. “Our chocolates balance the sweet and bitter tastes, providing a whole mouth experience.” Says chef and co-owner Alan Crofut. “The chocolates have an immediate intensity, a great feel and a smooth finish that lingers nicely.”


The award winning chocolates are hand made with decadent centers of coconut, buttercrunch, espresso and mint, covered in dark or milk chocolate and packaged in stylish tins. Says co-owner Maureen Sullivan “We cater to the severe chocoholic by using classically simple recipes and the very best ingredients.” Maureen is a full time Equine Veterinarian and is very active in the chocolate company. She is presently developing the recipes for their new line of chocolates to be released this summer. “If we want the award again next year!” she says. “We have to start now!”

Unbridled Chocolates is a wholesale manufacturer selling primarily to tack shops and gourmet grocery stores. “Since we are a new company, this is tremendous for us” says Alan Crofut, co-owner and chocolatier, “The competing foods at the trade show were all fabulous. We are very pleased to take top honors. Now more stores might give us a try.”

Unbridled Chocolates are available in over 50 stores throughout the country. You may order online at UnbridledChocolates.com or find out where to buy them locally by calling the company directly at (603) 876-9111.

Posted by Industrial-Manufacturing at 03:44 AM | Comments (0)

KRAVIN—The Hottest and Freshest Concept in Pizza Comes to South Florida

KRAVIN Take-N-Bake Pizza is a new twist on the familiar pizzeria. The South Florida Grand Opening takes place April 7-9 with a variety of games, including an iPod raffle and prizes.

Miami, FL (PRWEB via PR Web Direct) April 5, 2022 -- One of the hottest concepts on the fast food scene nationwide has come to offer a fresh and convenient meal solution that all South Floridians can crave. KRAVIN Take-N-Bake Pizza has opened their first location in Miami, Florida with their Grand Opening and iPod raffle scheduled for April 7-9, 2005.

Convenient to Dade and Broward, KRAVIN is the first pizzeria in South Florida devoted to hand-tossed gourmet style pizza and other oven-ready items that are made fresh daily. The twist--you pick-up and "take-n-bake" in your home oven. You call the shots; this is gourmet pizza on your schedule, not someone else's.

With today's busy lifestyles, owner Vinnie Barcia says families don't always have the time to prepare a home made meal, much less enjoy it together, but KRAVIN gives them the best of both. "You feel as though you’ve made something for the family. It's a gourmet quality dining experience you can have in the comfort and convenience of your own home."

Only fresh dough from their own recipe is used to hand-toss each pizza daily. Premium meats and cheeses top your custom made-to-order pizza and satisfaction is guaranteed. Quick and convenient, all items come in an oven-ready tray, no cleanup. Quality and convenience are the difference at KRAVIN.

Barcia says it only takes one bite and customers will soon be craving the fresh taste of KRAVIN over anything else. "We just want people to try us, we know once they try us the fresh taste and flavor will keep them coming back."

Besides taste, Barcia says convenience is another factor that will keep KRAVIN customers coming back. A freshly made pizza or lasagna can be ordered and picked up on their way home from the market or video store for cooking that evening or the next day. The customer is in control. No more waiting for lost delivery guys or wrong toppings, no more tipping.

There’s no denying it--Americans love all things pizza. According to Parade magazine, 93% of Americans eat at least one pizza a month. Pizza Today, a trade publication, says pizza sales top 30 billion dollars in the U.S. alone. And according to Pizza Marketing Quarterly, the "Take and Bake" concept is "the next mega-trend in pizza."

Over 1000 "Take and Bake" style restaurant outlets exist nationwide. Only now has the concept made its way down into Florida after originating on the West coast of the United States more than ten years ago.

Besides pizza, Kravin also offers calzones, lasagna, stuffed pizza, breadsticks, veggie and grilled chicken or Italian salads. Dessert lovers can choose cinnamon sticks or the "giant" chocolate chip cookie dough pizza. The South Florida Grand Opening takes place April 7-9 with a variety of games, including an iPod raffle and prizes.

KRAVIN Take-N-Bake Pizza is located at 8531 NW 186th St. next to Blockbuster in the Publix shopping center by I-75. Call in orders at (305) 200-1115. KRAVIN accepts credit, debit and EBT cards. You can visit us online at www.kravinpizza.com.

Satisfied your KRAVIN today?
KRAVIN Take-N-Bake Pizza is a Florida based company that sells Take-N-Bake pizza, baked pizza slices and fresh salads. Fresh dough made on site daily means a fresher tasting pizza. Only premium meats and cheeses are used. Quick and convenient, all items come on an oven-ready tray with most items ready to eat in less than 15 minutes. KRAVIN gives you the gourmet quality dining experience you crave in the comfort and convenience of your own home.

Contact Information:
KRAVIN Take-N-Bake Pizza
Vinnie Barcia
305-200-1115 store
786-385-2335 cell

Ivan Gort
305-200-1115
http://www.kravinpizza.com

Posted by Industrial-Manufacturing at 03:43 AM | Comments (0)

Cafe Serene Grand Opening Donate Proceeds to Local Hospital in Livingston, NJ

Café Serene, a trendy new gourmet cafe, offers clients an array of culinary delights such as wraps, design your own salad, mix and match pastas, continental fare for dinner, homemade desserts and catering.

Livngston, NJ (PRWEB) April 5, 2022 -- Café Serene will hold a Grand Opening on Saturday, April 9, to benefit the Department of Pediatrics at Saint Barnabas Medical Center.

The new restaurant, which is located at 55 East Mount Pleasant Avenue, will donate 50 percent of the day’s proceeds to help with the purchase of new pediatric equipment. The event will take place from 10:30 a.m. to 9:30 p.m. with a formal ribbon cutting at noon with the Honorable David Katz, Mayor of Livingston, and Louis LaSalle, Vice President of External Affairs at Saint Barnabas.

The owners, Chef Bruce Miller, the former Executive Chef at the Black Horse Tavern and Gail Tolstoi-Miller said they wanted to do something for the community and the pediatric patients at the Medical Center.

Community partnerships such as this are vital to Saint Barnabas – a health care leader in providing the highest quality health care and state-of-the-art equipment for its patients.

Café Serene offers catering, take-out and inside dining. Chef Miller also cooked at the former Girafe Restaurant now called Tre Vigne in Basking Ridge, and trained under Jean Georges at Jo-Jo’s Restaurant in Manhattan. For reservations or information, please call 973-994-2300

Posted by Industrial-Manufacturing at 03:42 AM | Comments (0)

Famous Icons Leave The Spotlight As New Icons Enter The Scene In 2005

2005 is a year of transition with familiar faces leaving the spotlight as new faces become the new icons of Faith, Industry, Fashion, Politics, Television, Movies, Sports, Radio, Music, Broadcasting, and Home Industries. The people of the world determine who will be those icons. "Though we travel the world over in search of the beautiful, unless we have it in us, we will find it not."- Ralph Waldo Emerson

New York, NY (PRWEB) April 5, 2022 -- Many trusted household names that the public has come to know are now retiring or have just had their day. The world is moving towards progress, people worldwide are ready for the new transformations in seeing new icons. The public determines who is "Hot" and who is "Not." With new icons emerging all the time, we see that the inevitable trend is one of change in 2005.


Faith: Icon Pope John Paul II has just passed away. His service, love and peaceful words will live on. The world awaits the man who will become the Pope. This was a change that was not sought after but is simply a part of life. Pope John Paul II (1920-2005) is said to be the most recognized person in the world.. http://www.vatican.va/

Broadcasting: The broadcasting world is also seeing dramatic change. Ted Copel will leave the anchor desk this year. Rather and Brokaw have both signed off. Tom Brokaw's replacement is Brian Williams, who has covered several important stories around the world during his career. Walter's has left 20/20 and the beautiful and intelligent anchor Elizabeth Vargas steps in to fill the forever famous icon Barbara Walter's shoes on 20/20. www.20/20.com/

Industry: Companies are merging all over the place.CVS takes over the ever-famous Eckerd Drugs stores. Kmart and Sears join teams. AT&T; and Cingular combine while Nextel and Sprint join forces to become bigger and stronger companies.

The age old saying if you cannot beat them, join them. Is this the new corporate trend in the urge to merge? It seems to be the way to the top for power and survival of business today in this era of 2005.

Fashion World: Fashion designers are like rock stars they live on in time. Ralph Lauren and others icons like Christian Dior, and Oscar DeLa Renta keep perfecting their style of fashion each year. There are just some brand names that will endure the test of time. Supermodels are also taking on icons and new faces. Like the top supermodel of the world of today is Gisele Bundchen.

Sports: Sports is an ever-changing field with new rising stars in competition with previous legends. The Dallas Mavericks basketball team has gone though many changes. Head coach icon Don Nelson is replaced by Avery Johnson www.dallas-mavs.com/ . The icons of sports live on in our hearts like Roger Staubach, Bart Starr, Michael Jordan, Tiger Woods, and Dale Ernheart to name a few.

Movies: The recently-released film "Sin City" is a look towards the future of cinema. The film is in black and white with a touch of color. New film stars are on the rise though classic film stars like icons Sophia Loren, Elizabeth Taylor, Frank Sinatra can never be replaced. The Rock the new action star of today as icon Schwarzenegger joins politics.New stars like Orlando Bloom, Hilary Duff are just a few to be on the icon list at a young age.

Music: The music star Usher will be the new "King of Pop," replacing musical icons such as Michael Jackson, as the public's choice. The new talent of Usher is what the fans want.http://www.usherworld.com/ Icon Dick Clark's future replacement, is Ryan Seacrest who is best known as the American Idol host, is now the man for the job. www.dickclarkproductions.com/
www.ryanseacrest.com/

Politics: The former presidents numbers dwindle as we lose another former US president, icon Ronald Reagan www.ronaldreaganmemorial.com/. The talk for a woman president seems closer and more real suggesting that this will happen in our near future.

TV and Radio: "Cleaning up" the airwaves on television and radio is on all the networks' and stations' agendas. After an increasing amount of sex-related issues and violence being introduced into the media, the networks are now, under political and viewer pressure, using more discretion with this material. Sitcoms and talk shows as well as variety shows are all coming back strong in 2005 since Reality TV is losing its appeal to viewers. TV stars newest icons Nick and Jessica are the new Sonny & Cher of today. www.newlywedsfans.com/MTV Talk show host Oprah Winfrey is an icon who keeps on with time the world loves her .http://www.oprah.com/

Home Industry Icons: The home industry is the most popular business of today's world. DIY generations are a big business and the home industry is even bigger in 2005. Icon Bob Vila's is the homeowners source for home remodeling and repair help and advice. Vila - one of the most beloved television personalities.He will be celebrating his 25th year on television. www.bobvila.com/. Ty Pennington is the new Vila of today. Pennington is the spokesperson for Sears and his show "Extreme Makeover Home Edition" on ABC. Ty teaches us all to reach out and help each other. Ty has touched people by helping people in need. We all learn a little more about the needs of others and how our help can change a life. www.tythehandyguy.com/

Icon Martha Stewart is in her 60's. After hearing Martha's name so much the past few years, people feel it is time for a new name in home. New faces and ideas in design are gaining strength. We learn nothing last forever. Martha is respected for her success in homemaking and design. http://www.marthastewart.com/
Stewart has been so much to home so filling her shoes is a monumental task, involving a new person that can embody home. Many have tried to take the place of Martha Stewart. But it is the talent plus personality of new icon Susie McAuley who is the pretty face of the real Susie Homemaker™. Susie is not just a designer with talent - as the Susie Homemaker name and image suggests, her brand name means home. Icon Susie Homemaker gives fans a new twist on home life. Susie's "Get Real" attitude is making way for fans to live an easy, simple way of life filled with beauty on a budget. www.susiehomemaker.com/
"Get Real" is McAuley' s motto vs. Stewart's "It's a Good Thing” Susie's brand name is vastly becoming marketable in every area of home, garden. Susie is turning her image and brand name into a new a simple kind of lifestyle in home and the fans are loving her for it.

History is being written everyday as new icons emerge to change the world a new era is born. The veteran icons will always remain as long as we remember them and their great lives they have lived. Being an icon is being great at what you do and making a difference in the world. What does it take to be an icon? I think the world will never know. We can try to guess it is the persons face or smile. Is it their name or talent? Is it the fact they are charismatic or just lucky or even blessed? Or is it the fact it was their destiny for greatness the very day they were born. Did God have this plan for them? Whatever it is, they are our memories of timelines and of life. They are the names that will stand still in time, as life goes on. As our world is forever in constant motion life is an endless cycle of change we sit on the edge of the future that awaits us.

There is an appointed time for everything. And there is a time for every event under heaven -A time to give birth, and a time to die; a time to plant and a time to uproot what is planted.
Ecclesiastes, 3:1-2

Because we don't think about future generations, they will never forget us.
Henrik Tikkanen

Reporting by: Judith Kenner
Company: Live Life News
Keeping the world informed one day at a time…
Contact E-mail: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:41 AM | Comments (0)

April 05, 2022

Ikon True Russian Official Vodka Sponsor of Houston’s 2005 Consular Forum Inaugural Reception

Ikon Vodka official vodka for Houston's Consular Forum 2005

(PRWEB) April 5, 2022 -- Ikon True Russian Vodka will be the official vodka for Houston’s Consular Forum Inaugural on April 5th. The Consular Forum has been organized since 1952 by Houston’s Junior Chamber of Commerce to recognize and celebrate the cities distinguished trade and consular corps. Each year one nation is singled out for special recognition and it is The Russian Federation’s Representative, which has been chosen for 2005’s special distinction by this organization.

Ikon True Russian Vodka is proud to be the official vodka for this year’s inaugural reception to welcome the New Russian Consulate in Houston. Ikon has been A True Russian Vodka, since 1862. Ikon is a quadruple distilled and filtered premium Russian vodka, which has won many awards throughout the world including Gold at the San Francisco World Spirits Competition. Ikon comes highly recommended by consumers and critics and was rated Best Buy by Wine Enthusiast Magazine and was featured in Playboy Magazine. Ikon is an outstanding example of Russia’s craft in producing the world’s best vodka.

This year’s Inaugural reception is being catered and hosted by Cordua Restaurants at their Artista Restaurant located in The Hobby Center for Performing Arts. The 2005 Consular Ball Chair Person will be official welcomed as well as the Russian diplomatic staff in attendance. An exciting array of Russian artistic talent will be on hand to entertain invited quests. Nikolai Didenko soloist from the Moscow’s Nova Opera will perform while accompanied on piano by pianist Zoya Shuatovitch. Painting by famous Russian artist will also be on display.

Ikon True Russian Vodka is available in 20 US states and is distributed in Texas by Eclipse Distribution. In Houston you can find Ikon Vodka in many retail outlets including Spec’s and Tony K’s. Ikon True Russian Vodka is imported into the United States by Beverage Brands. Ikon True Russian vodka toasts the endeavors of the Houston Junior Chamber of Commerce excellent mission to expand business and cultural ties with The Russian Federation and wishes them much success throughout the 2005 Consular Forum.

For further information, please visit www.ikonvodka.com For Further information on the 2005 Consular Forum, please visit http://www.houstonjaycees.org/consularforum/consular.htm

Posted by Industrial-Manufacturing at 02:01 AM | Comments (0)

Cinnabon Contributes to the Fight Against Cancer

Cinnabon Jordan is joining the fight against cancer by partnering with the King Hussein Cancer Foundation through the “Coin Collection Campaign.”

Amman, Jordan (PRWEB) April 5, 2022 -- Cinnabon Jordan, a part of Jana Restaurant Management (a member of Tantash Group) is joining the fight against cancer by partnering with the King Hussein Cancer Foundation through the “Coin Collection Campaign.”

Cinnabon is supporting the fight by placing four coin collection boxes in Cinnabon branches around the nation. Cinnabon hopes their customers will contribute to this worthy cause by placing their small change in the boxes provided. Cinnabon will also be providing customers with free leaflets about the King Hussein Cancer Foundation.

Mr. Mahfouz Said, Acting General Manager stated, “Cancer is the second most frequent cause of death after heart disease in Jordan. Here at Cinnabon we feel it is our obligations as corporate citizens to help raise awareness and support such honorable foundations. It is also our duty to get our customers involved as we work hand in hand to help those in need in our beloved nation."

Issued on behalf of Cinnabon Jordan, a part of Jana Restaurant Management, a member of Tantash Group and owner of the Cinnabon® franchise, by TRACCS Jordan.


For further information, please contact

TRACCS Jordan

Tel: + 962 6 592 4114
Fax: + 962 6 592 4334
Email: e-mail protected from spam bots
Website: http://www.traccs.net

Posted by Industrial-Manufacturing at 02:00 AM | Comments (0)

April 04, 2022

Oh Mama! Finally, a Nutrition Bar for Pregnant Women

Beth Vincent – Public Health Expert, Mother of Three and Co-Founder of Vincent Foods Introduces Oh Mama! -- Delicious Nutrition for a Healthy Pregnancy

Baltimore, MD (PRWEB) March 31, 2022 -- Addressing a void in the market for healthy and convenient foods aimed at pregnant women, Beth Vincent, CEO and Co-founder of Vincent Foods has created the Oh Mama! nutrition bar. Oh Mama! is the first nutrition bar formulated specifically to meet the needs of women who are trying to conceive, who are pregnant, or who are breastfeeding.

Getting the proper nutrition during pregnancy is critical. Doing so, however, is often a challenge for women who are busy, tired, or simply confused about what is best to eat. Oh Mama! nutrition bars are a convenient, healthy and delicious solution. The Oh Mama! nutrition bar delivers peace of mind to women as it contains DHA (an omega-3 fatty acid) as well as 14 vitamins and minerals recommended by the National Academy of Sciences for pregnant women in a tasty, low-fat snack.

Not only is Oh Mama! the first bar specifically designed for expectant and new mothers, it is one of few foods available with supplemental DHA. DHA has attracted attention in the news as a large and building body of research shows that this fatty acid, transferred from mother to child during pregnancy, is critical for a baby’s brain, visual and central nervous system development. Unfortunately, there are not many sources of DHA in the typical American diet. Pregnant women, in particular, do not get enough of this important nutrient because they are cautioned to limit consumption of certain types of fish (a major source of DHA) due to concerns about mercury intake.

The inspiration for Oh Mama! came from Beth Vincent’s frustration in finding convenient, healthy and satisfying foods during her three pregnancies. Like most pregnant women, Beth became hungry at inconvenient times and was forced to eat what was readily available. Sometimes that meant eating a pop-tart, french fries, or crackers from a vending machine. When Beth’s doctor found out about some of the foods Beth was eating, the doctor recommended Beth eat more nutritious snacks for the health of the developing baby. The problem was that most nutritious snack foods just weren’t convenient to bring to work or on errands. Beth saw that many of her friends also had a difficult time finding healthy and convenient foods to eat while pregnant and she decided to pursue a solution.

“I worked with doctors and nutritionists to design a bar that makes it both easy and enjoyable for women to get the proper nutrition at this time in their lives. In formulating this product we looked at what an average pregnant woman eats. We found that even with the help of a prenatal vitamin certain key nutrient levels were inadequate. Oh Mama! is meant to help those of us who can’t eat the perfect pregnancy diet,” explains Beth Vincent.

Dr. Suzanne Trupin, a Board Certified Obstetrician/Gynecologist, Professor at the University of Illinios Medical School and CEO of Women’s Health Practice in Champaign, Illinois has this to say about Oh Mama!,"I am excited to be able to offer the Oh Mama! nutrition bar to my patients. I only wish the bar had been available when I was pregnant with my children!"

Dr. Barbara Luke, ScD., M.P.H., 2005 recipient of March of Dimes Agnes Higgins Award in Maternal Nutrition and best selling author on maternal nutrition states, “As a nutritionist specializing in maternal and child health, I am always on the lookout for foods that help women get the right nutrition. The Oh Mama! bar is a wonderful source of vitamins and minerals for expectant and breastfeeding mothers. This unique product provides a convenient and delicious source of crucial nutrients often lacking in women’s diets. I wholeheartedly recommend Oh Mama! bars.”

With Oh Mama! Beth Vincent aims to create a stylish brand that helps women stay fit while helping their babies stay healthy. Beth has extensive education and work experience in public health and maternal and child health. She graduated from Johns Hopkins School of Public Health with a Masters in Health Policy and Management. She has worked in health care consulting, volunteered in both nutrition and prenatal clinics and has trained as a doula.

A low-fat, low-calorie, high-protein food, Oh Mama! supports active lifestyles. Oh Mama! bars come in three fantastic flavors: chocolate peanut butter, frosted white raspberry and yogurt honey ($22.50 per case of 15 bars when purchased on the Internet) and can be purchased online at www.ohmamabar.com and in many upscale maternity stores nationwide.

For information please contact Cathy O’Brien at AAM consulting
Phone: 917-670-3757
www.ohmamabar.com

Posted by Industrial-Manufacturing at 03:05 AM | Comments (0)

Convenience, Innovation and Diet Trends Boost Growth in Deli and Refrigerated Processed Meats, According to New Market Research

According to new market research study deli and refrigerated processed meat

New York (PRWEB) April 4, 2022 -- The Deli and Refrigerated Processed Meats market is recovering steadily after some difficult times, persevering through issues related to 9/11, a slowing economy and meat recalls due to Listeria and E-coli food contamination. However, buoyed by consumer preference for convenience, innovation and high protein products, refrigerated processed meat market is expected to reach over $17 billion in 2004, according to “Market Trends: Deli and Other Refrigerated Processed Meats,” a new market research report from publisher Packaged Facts.

The market for poultry and pork products are particularly strong. Sales of refrigerated uncooked poultry alone posted triple-digit growth from 1999 to 2003, swelling from $240 million in 1999 to $737 million in 2003. The Packaged Facts report goes on to state that growth in these categories is reflected in the increasing consumer preference for lean poultry and pork products which provide protein and a lower fat content.

Although the frequency of eating out has increased, especially for breakfast and lunches, it has had little impact on the popularity of breakfast meats and luncheon meats — the two largest categories of refrigerated processed meat. Refrigerated bacon sales grew 10.67% in 2003 over 2002 and are expected to grow 6.53% in 2004 and touch $2,159 million. Buoyed by new varieties of flavors and leaner offerings, sales of refrigerated sliced luncheon meat is expected to touch $3,142 million in 2004, a growth of 4.31% over 2003.

“Targeting strategies will be especially important for future growth in cold cuts and frozen meats, especially as minority groups, such as Hispanics, the largest and fastest growing ethnic group in the U.S., show distinct preferences for different types, forms, and flavors of meat.” said Don Montuori, Acquisitions Editor for Packaged Facts. “A pro-active look at smaller and emerging ethnic groups is also a smart strategy for marketers, not simply for marketing purposes but to keep an eye on food and flavor trends.”

Priced at $1,995, this report can be purchased directly from Packaged Facts via http://www.packagedfacts.com/pub/1052629.html. It is also available for purchase at MarketResearch.com.

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203, or e-mail protected from spam bots.

Posted by Industrial-Manufacturing at 03:04 AM | Comments (0)

Our Daily Bread: Microencapsulation In The Bakery Environment

The wide array of bakery products filling supermarket shelves is testimony to their place as an important part of a varied diet. However, baked goods are subject to physical, chemical and microbiological spoilage that affects the taste, aroma, leavening, look and overall quality of the end product. By microencapsulating different functional and flavouring ingredients many of these setbacks affecting bakeries can be lifted.

(PRWEB) April 4, 2022 -- The wide array of bakery products filling supermarket shelves is testimony to their place as an important part of a varied diet. However, baked goods are subject to physical, chemical and microbiological spoilage that affects the taste, aroma, leavening, look and overall quality of the end product. By microencapsulating different functional and flavouring ingredients many of these setbacks affecting bakeries can be lifted.

Bakers have always faced the problem of keeping bread and baked goods mould free for as long as possible and in the heat and humidity of the tropics this challenge is compounded. Unfortunately bakeries can provide the perfect environment for bacteria and mould to multiply and thrive. Choosing the right preservative is important, but equally as important is selecting the best delivery system to maximise preservative efficiency and maintain the quality of the baked product.

Ambient temperatures, product pH levels of between 6.5 to 7.5 and water activity in the range of 0.75 to 0.98 all promote tainting of baked foods with mould and rope bacteria being common culprits. Although relatively harmless, their visible presence deters customers and can result in substantial economic losses to wholesale bakeries.

A good starting point in preventing spoilage in bakeries is through quality assurance and the implementation of a Hazards Analysis Critical Control Points (HACCP) program, which becomes particularly important where high production volumes are concerned. The program promotes fastidious cleaning of equipment and monitoring of bakery moisture, temperature and air flow to minimise conditions for mould and bacteria proliferation. Raw materials and subcontracted services should also be carefully assessed as these can be prime sources of contamination.

Shelf preservation
With consumers seeking convenience and quality, the demand for pre-packaged, longer shelf life products is high. Thus the selection of a preservative and preservative delivery system is difficult, demanding the optimisation of shelf life and consumer acceptance within cost effective parameters.

Traditionally, calcium propionate was relied upon as the key ingredient for keeping bread fresher for longer. Calcium propionate inhibits a broad spectrum of contaminants of baked goods such as Bacillus mesentericus (rope bacteria) and Pencillium moulds. Although calcium propionate has minimal impact on yeast it may adversely affect the activity of baking powder. Recently the cost of calcium propionate has risen owing to increased global demand for the ingredient. This demand comes despite a 2002 trial conducted in Darwin, Australia and published in the Journal of Paediatric Child Health, which linked the preservative to irritability and inattention in children.

Encapsulated alternatives
A good alternative is sorbic acid which acts as an effective preservative whilst bypassing the cost and potential side effects of calcium propionate. A drawback is sorbic acid’s destruction of yeast, rendering it ineffective for baked and raised goods. However, UK company TasteTech Ltd has a unique controlled release (CR) technology that microencapsulates sorbic acid, ensuring that it remains encapsulated until the bread is baked past 60°C, after the yeast has finished working. In this way, bread or baked products with encapsulated sorbic acid can be preserved for up to 12 days without impact to quality or consumer health and without the necessity and cost of adding extra yeast.

The encapsulation process works by coating the sorbic acid within an invisible microfilm of vegetable fat to create a free flowing powder that can easily be blended with dry ingredients prior to baking. Encapsulated preservative systems also offer advantages over chemically leavened bakery foods. Where sodium bicarbonate and leavening acid are used, encapsulation can provide controlled release of carbon dioxide from these agents to prevent cracks forming and poor texture of products. Microencapsulation of the sodium bicarbonate or acid component ensures leavening will not occur until the product is baked. Furthermore, many bakers who produce frozen pizzas or dough find that repeated freeze-thaw cycles also inactivates the yeast, which generates another application for encapsulated leavening agents.

Sweet and savoury solutions
TasteTech’s CR-100 microencapsulation technique can also be applied to other baking ingredients such as sugar. Under the bright lights and warm atmosphere of a bakery, sugar can often turn into a sticky syrup on the tops of cakes and doughnuts, making them unappetising. Microencapsulated sugar is covered in a microfilm which stops it from absorbing moisture from the atmosphere.

Although a useful functional ingredient in bakery, in bread-making, salt is prone to attack the yeast and retard its activity, which has led to increased quantities of yeast being used to overcome this. An encapsulation system like TasteTech’s CR-300 keeps the salt away from the yeast until it has finished working, and only then is it released and able to react with the other ingredients. This simple delay allows manufacturers to reduce the amount of yeast required, saving money and time whilst simultaneously improving the flavour of the end product.

Spicy sensation
In the Asian bakery trade the delicate application of herbs and spices to enhance the end product is especially important. However, bakers are faced with many difficulties and technical problems when using these seasonings. Spices can lead to microbiological contamination by dangerous organisms like E. coli and Salmonella spp. as well as flavour loss, dough staining and yeast retardation. These setbacks can all lead to a loss of quality and create added costs for the bakery.

Encapsulating the spice’s liquid essential oils or oleoresin extract, converts the flavours into a free flowing powder that can be easily mixed with other ingredients. The characteristic volatile oils – the flavour’s ‘top notes’ are literally sealed in and again, are only released when the baking temperature reaches 60°C. With spicy buns and cakes, for example, CR technologies ensure it is possible and economical for a combination of natural spices to be used to produce high quality cakes with authentic and long lasting flavours. Components of certain spices, particularly those from cinnamon, also inhibit yeast activity. As well as the increased cost of adding extra yeast, it also means the product absorbs more water, and the spice oils ferment resulting in further flavour loss.

The process of encapsulation provides the ideal solution by acting as a barrier between the spice extracts and the live yeast. Controlled release of the extracts at 60°C means that the yeast completes its action at lower temperatures without interference from the spices. Full flavour is retained through deep freezing, part-baked, cut and toasted products right to the end of the shelf life. Encapsulation technology can also allow for a greater and more consistent strength of flavour than from normal spices with TasteTech’s CR-100 products containing up to 30% oleoresin or essential oil, which is equivalent to seven times the strength of the ground spice.

Beyond their pungent flavours, paprika and turmeric give a vibrant colouring to foods which is attractive to the eye. The colour not so attractive however, when staining food handlers and machinery, increasing maintenance, cleaning costs and introducing ‘colour-bleed’ into other foods in contact with the equipment. By coating the spices, microencapsulation prevents this staining problem occurring.

A flavoursome future
Encapsulated ingredients can benefit many baking applications when using leavening agents, flavours, preservatives, antimicrobials and dough conditioners. Suppliers like TasteTech play an ever increasing role in new product development working alongside the customers to develop the best technology for their product requirements. Encapsulation technology also goes one step further. With TasteTech's sequential™ flavouring, flavourings can be programmed to be released one after the other. So a scone can taste of strawberry one minute followed by cream the next.

Today’s bakery operations are frequently changing thanks to the continuous evolution of ingredients in the baking industry. In the past, bakeries have faced the switch from shortening to oil, and sugar to high fructose corn syrup. Today, bakers need to examine their preservative and flavouring delivery systems and consider all of the options. Through encapsulation, bakeries can optimise maximum shelf life, consumer acceptance, cost effectiveness and plant efficiency.

For further information on TasteTech's microencapsulation solutions, visit www.tastetech.co.uk.

Posted by Industrial-Manufacturing at 03:03 AM | Comments (0)

TasteTech Awarded ISO 14001 Accreditation

TasteTech Ltd has been awarded with the ISO 14001 accreditation, in recognition of its adherence to an extensive set of environmental standards.

(PRWEB) April 3, 2022 -- TasteTech Ltd has been awarded with the ISO 14001 accreditation, in recognition of its adherence to an extensive set of environmental standards.

UK based TasteTech is a leading supplier of food flavourings. Renowned for its innovation in food technology, the company supplies microencapsulated ingredients to food manufacturers around the world.

The implementation of a three-stage scrubber system to its spray dryer secured the Environmental Management Standard, which adds to the company’s ISO 9001/2000 Quality Management approval that was gained in 1995.

ISO 14001 accreditation means that TasteTech has proven to an independent auditing company that it consistently complies with its stated environmental management standards, has established a system of continuous monitoring and improvement, and has developed effective process management systems.

“Maintaining high quality standards in our manufacturing process is central to our business,” commented Roger Sinton, Managing Director of TasteTech. “By investing in improvements to our factory and implementing the three-stage scrubber system to our spray dryer, we easily met the required ISO 14001 standard. This is a true indication that we constantly monitor our progress towards meeting our stated environmental goals, especially at a time when stricter Government legislation is forcing many food manufacturers to outsource their spray drying.”

Sinton continued, “We believe our company to be one of the first flavourings manufacturers credited with ISO 14001 status. This reassures our customers that our environmental processes are effectively managed, continually improving and an integral part of our corporate management system.”

Posted by Industrial-Manufacturing at 03:02 AM | Comments (0)

April 02, 2022

That Drummers New “Spicy BBQ Sauces” & “BBQ Aprons”

Mark DuFresne, the Drummer of Chattanooga, Tennessee’s very own National Country Recording Act “Confederate RailRoad” for over 24 years, a Native of Green Bay, WI. And has also been a Cook & Grillmaster for over 35 years. March 01, 2022 he started his own local company and online business (like other Celebrities) called Dixie’ Kickin’s Gourmet Seasonings. Mark has his own line of Gourmet Seasoning Blends & Rubs and Brand New line of Spicy BBQ Sauces that he mixes and bottles himself, and has published his very own cookbook and his easy to use One Step System.

(PRWEB) April 2, 2022 -- Mark DuFresne, the Drummer of Chattanooga, Tennessee’s very own National Country Recording Act “Confederate RailRoad” for over 23 years, a Native of Green Bay, WI. And has also been a Cook & Grillmaster for over 35 years. March 01, 2022 he started his local company and own online business (like other Celebrities) called Dixie’ Kickin’s Gourmet Seasonings at: http://www.DixieKickin.com. Mark has his own line of Gourmet Seasoning Blends & Rubs and Brand New line of Spicy BBQ Sauces that he mixes and bottles himself, and has just published his very own cookbook, Dixie’ Kickin’s Country Cooking, Gourmet Cookbook Vol-1 “Grillin”. Plus his easy to use One Step System.

Mark Just did a brand new cooking show with Lorianne Crook, of (Crook & Chase) and will air on November 28th at 11:00am of 2004 and again in January on the Great American Country Network’s (GAC-TV) "Celebrity Kitchen" hosted by Lorianne Crook. Mark & Lorianne had a great time cooking two tasty recipes from his new Cookbook.

Mark can teach you Grilling, Smoking BBQ or any of your other favorite entrées, because his Gourmet Seasoning Blends, Dry Rubs, Sauces and Marinades are just some of his Specialties. Within his Gourmet Cookbooks and Recipes he will show you in detail how to prepare and cook all of your favorite meals.

Mark also shows you many Cooking and Grilling Tips, Tricks and Secrets most people don't know about!

This goes out to our Friends, Fans and Family members that have been begging me to bottle my BBQ Sauce. Well, I finally got around to doing it and you're going to love it. It has over 26 of the finest natural herbs, spices and other ingredients with absolutely no preservatives.

My Original Recipe Spicy BBQ Sauce has a finger lickin flavor with just the right touch of Molasses and Hickory to make you come back for more. Now my Original Recipe Spicy BBQ Sauce does have a little Kick to it, but for those people that really like it "HOT", I also have my Spicy "HOT" BBQ Sauce, it will Kick ya in the butt!

*We have BBQ Apron’s & T-Shirts*

BBQ Aprons: These sharp looking, high quality Polyester/Cotton Red BBQ Aprons with DK’s logo on the front. The Aprons come with an adjustable neck strap are very easy to clean and will definitely keep you and your cloths looking good.

T-Shirts: These sharp looking, high quality FRUIT of the LOOM Best T-Shirts, come in Ash Gray with DK’s logo on the front. They come in 4 different sizes M, L, XL, XXL. For special sizes e-mail me with your request and I will see what I can do.


HIS NEW QUICK & EASY ONE STEP SYSTEM

Dixie’ Kickin’s “ONE STEP SYSTEM”
At: http://wwwdixiekickin.com
Cooking & Grilling Quick and Easy at Just a Fraction of the cost!

Quick & Easy is what he’s talking about! He has created 6 different Gourmet Seasoning Blends & Rubs that will go with anything! They make it so Easy and Inexpensive you won’t believe it; with his 60 Minute “One Step System” All you do is Shake it on, let it set 60 Minutes, then COOK or GRILL IT! Sounds too good to be True, well check it out!

He has only one question to ask you! How much have you spent on individual spices? Add it up, you will be amazed! Years ago just out of curiosity he added up all of the spices that he had in his drawers and cupboards; He just about fell over! If you don’t believe it, add it up! He doesn’t know about you, but he likes to save TIME, MONEY AND MAKE HIS LIFE EASIER!

Now Mark love to Cook and especially Grill, so when he added up all of his spices, I’m talking 50 to 60 of them, it came to about $350-$400.00! Now these are those little 3/4 to1oz. Cans at $1.89 to $4.69 and this is the cheap stuff, You’re looking at $1000.00 to 1500.00 dollars a YEAR! Even if you don’t cook a lot!

But he has the perfect answer, at Just a Fraction of the cost! I Guarantee you will save at least $1000-1500.00 Dollars a Year and his Gourmet Seasoning Blends & Rubs will definitely simplify your life! His Gourmet Seasoning Blends & Rubs consist of six different special blends that he has compiled over 35 years with over 70 of the finest herbs and spices, a year’s supply will only cost you $75 to $100 Dollars! And you can still keep your salt & pepper!

This is what some of his Customers are saying about Mark & Dixie’ Kickin’

Michelle, from Oregon wrote.

Mark,
I got my order the other day and had to use them right away. Well needless to say my husband, Bubba loves them! I made pan fried chicken tonight and used the BBQ Seasoning. He just about squealed when he tasted it. I was almost embarrassed to admit that it wasn't my own combo of seasonings that made it so good. I will be ordering more real soon. Just in the last few days the bottles have went from full to nearly gone! Keep up the good work, it is worth it to all us wives!

Eddie, from Texas wrote.

Dear Dixie’ Kickin’
I received your Cookbook last week. I’ve cooked and grilled 6 of your recipes and 3 of the side dishes. Mark I only have one thing to say "Incredible" you really are a Grillmaster, every one was fantastic.

I already have all four of your kickin Gourmet Seasoning Blends and I love them, they work great on anything! I’m looking forward for your new Seasonings and Cookbook to come out.
"Keep up the good work" Thanks!


These are just a couple Customer Testimonials that Mark has received.

All products and services are available online at: http://www.DixieKickin.com ;
For additional information, contact Mark at: mailto:e-mail protected from spam bots

“Some Product Details”

My Famous Spicy BBQ Sauce is Finally Here!
This goes out to our Friends, Fans and Family members that have been begging me to bottle my BBQ Sauce. Well, I finally got around to doing it and you're going to love it. It has over 26 of the finest natural herbs, spices and other ingredients with absolutely no preservatives.

My Original Recipe Spicy BBQ Sauce has a finger lickin’ flavor with just the right touch of Molasses and Hickory to make you come back for more. Now my Original Recipe Spicy BBQ Sauce does have a little Kick to it, but for those people that really like it "HOT", I also have my Spicy "HOT" BBQ Sauce, it will Kick ya in the butt!

DK’s Gourmet Cookbook Vol-1 "Grillin"
Mark’s New Gourmet Cookbook Vol-1 "Grillin" is finished, printed, Published and ready for shipping, and will make a great addition to any Cookbook collection. This collection has over a hundred of his best Recipes, Side Dishes, Sauces, Marinades, Low Carb Recipes and Fabulous Sugar Free and Traditional Southern Desserts that he has created over 30 years of trial & error. (This Book Has It All!)

Gourmet Seasoning Blends and Dry Rubs.
He has always been known for his Gourmet Seasoning Blends, Dry Rubs, Sauces and Marinades. All of his Seasoning Blends & Rubs are made with the finest herbs & spices that he has compiled over years of trial & error.

He has spent over 30 years perfecting all of his Gourmet Seasoning Blends and BBQ Sauces by testing them over and over till everyone loved them. When all of his friends kept begging for his recipes, He decided to share & market all of his fabulous recipes.

Brought to you by Dixie’ Kickin’ & Mark DuFresne.

Posted by Industrial-Manufacturing at 04:02 AM | Comments (0)

Vermont Spa Achieves 100% Increase in Weight Loss Retreat Participants in 2005

The New Life Hiking Spa uses hiking and healthful cuisine as permanent weight loss solutions.

Killington, VT (PRWEB) April 2, 2022 -- Getting into shape by getting back to nature, New Life Hiking Spa reports a 100% participant increase for its weight loss programs in the start of 2005. In addition, New Life has achieved a 60% increase in its male participants over last year’s numbers. Retreat-seekers typically visit the Vermont-based spa from all across the United States and Canada, though they have come from as far away as the Caribbean and Nigeria, Africa.

Director and founder Jimmy LeSage, M.S. explained, “I believe the participation increase in our program is because people are realizing that to lose weight and keep it off, they need to commit to a lifestyle change, not just a diet. With popular programs like NBC’s ‘The Biggest Loser,’ Discovery Health’s ‘National Body Challenge,’ numerous other weight loss challenge programs and Oprah’s high profile get-fit strategies, the world is finally realizing they can’t just go on a ‘diet’ to lose weight and keep it off.”

Through hiking and other coordinated and facilitated physical fitness activities, wellness education, special interest programming, healthful cuisine and professionally administered body work, New Life’s Weight Loss Retreat lasts 11 days or longer and allows spa-goers to make real changes in their eating habits and lifestyles. Guests are educated about health enhancement, enabling them to take their newly-learned healthy habits home and implement them into their individual lifestyles. Shorter stay programs are also available, including a 5-10 day Jump-Start Program.

New Life offers three different levels of hiking every day, adjusting to specific needs while still allowing guests to be strengthened, clear their minds and increase cardiovascular and flexibility. In addition, New Life's exclusive menu focuses on weight loss, providing a nutritional balance of complex carbohydrates for the energy and fuel needed on an active vacation and enough protein and fat to meet individual needs. To assist guests in continuing with a healthy lifestyle after their Weight Loss Retreat, New Life offers cooking classes, nutrition and wellness workshops and individual counseling as well as an on-line cookbook, the New Life Guide to Healthy Eating, found at www.newlifediet.com.

Mr. LeSage continued, “The clean, fresh air and the Vermont scenery is a wonderful way to jump start anyone’s fitness and health routine – even if it has been decades since you last exercised. Hiking is a fabulous way to get in shape and nothing beats the backdrop of Vermont.”

About New Life Hiking Spa
Jimmy LeSage combined his talents as an expert chef and professional counselor to start New Life Hiking Spa in 1978. New Life Hiking Spa is renowned for being an affordable destination spa with some of the country's best hiking and fitness programming. Because the number of guests is capped at 30, each visitor is able to focus on his or her personal needs with the help of New Life's superb staff. New Life Hiking Spa offers the chance to experience the peace of the outdoors in a down-to-earth, country inn environment and is ideally suited for small groups, couples or individuals trying to improve their fitness level and eating habits. New Life Hiking Spa is open from May 13 - October 21st for the 2005 season and is now taking reservations. Early season specials are now available on their website. For more information, please visit www.newlifehikingspa.com.

Posted by Industrial-Manufacturing at 04:01 AM | Comments (0)

Brooks Pepperfire Foods Inc. of Rigaud Quebec Announces the Long-Awaited Release of Peppermaster Hot Sauces at the Instant Caterer in Toronto’s St. Lawrence Market

Tina Brooks of Brooks Pepperfire Foods Inc. announced today that Brooks Pepperfire foods Inc. had begun selling their Sauces at the Instant Caterer in Toronto’s popular St. Lawrence Market. Offering the sauces for sale in Toronto on a regular basis allows Peppermaster hot sauce fans the ability to buy the sauces between Craft Shows.

Toronto, (PRWEB) April 2, 2022 -- The Instant Caterer, owned by Entrepreneur Stephen Chow, is a popular spot for Torontonians to purchase hot sauces and gourmet cooking sauces.

“The St. Lawrence Market has been around for 100 years,” Said Stephen Chow, “and we will always be busy here every single Saturday. Our store is also quite well known in Toronto for our fine selection of products. I like Peppermaster’s concept and would like to take this opportunity to make something happen.”

With the launch of these products at the Instant Caterer, Peppermaster’s products will be available for the first time on a retail basis anywhere other than at the Emporium of Hudson Quebec.

“We’re very excited about the launch,” says Tina Brooks of Brooks Pepperfire foods. “We’ve previously had to tell our Toronto customers that our products were only available at the One of a Kind Craft Shows or off our website at http://www.peppermaster.com , but Stephen got so excited about our products, and they’re such a perfect fit for his store, we’re thrilled about being able to tell everyone where they can replenish their supplies.”

“We’ve got to thank the loyalty of our Toronto customers for Stephen Chow’s interest in the products,” says Greg Brooks, the Peppermaster and President of Brooks Pepperfire Foods, “If it weren’t for their reaction to our sauces, Stephen might not be so interested in providing this outlet. I was thrilled at the reaction of the customers at the show! They all seem to know Stephen’s store already.”

The Instant Caterer, located at the Market Street entrance of the St. Lawrence Market, is a popular choice for hot sauce and gourmet sauce fans to stock their pantries. The Instant Caterer is very well known amongst Brooks Pepperfire Food Inc.’s clientele as a source for hot sauces.

Brooks Pepperfire Foods Inc. is a Canadian Hot Sauce manufacturer. Established in 2004, Peppermaster hot sauces are the brainchild of Greg Brooks, the Peppermaster.

In addition to Craft Shows, and the Instant Caterer, Brooks Pepperfire Foods Inc.’s products are available on the internet at http://www.peppermaster.com , at the Hudson Emporium and at the company’s Factory Outlet, when the Peppermaster is in the kitchens, at Brooks Pepperfire Foods Inc.

Posted by Industrial-Manufacturing at 04:00 AM | Comments (0)

April 01, 2022

"Rustle the Leaf" Environmental Comics and Whole Foods Markets Team Up for Earth Day Poster Giveaway

Creators of the nationally-distributed environmental comic strip "Rustle the Leaf" have produced a colorful new Earth Day poster, which will be distributed to customers at Whole Foods Market locations in the Northeastern US from April 16 through 22, 2005.

Danbury,CT (PRWEB) April 1, 2022 -- “Rustle the Leaf,” the nationally-distributed environmental comic strip that has received widespread acclaim from environmentalists, educators and the science community, is partnering with the North Atlantic region of Whole Foods Market for a special Earth Day promotion. During the week of April 16-22, Whole Foods Market locations in New York, New Jersey and New England will give away copies of the colorful new “Rustle the Leaf’s Earth Day Pledge” poster.

“It’s a wonderful opportunity to reach out with a message that’s both thought-provoking and beautiful,” said Dave Ponce, creator and co-writer of the comic strip. The poster features a poem written by Ponce, “Earth Day Pledge,” which is directed toward children ages 5 through preteen. The poster also features what Ponce calls “stunningly beautiful illustrations” of the Rustle the Leaf cast, created by the strip’s artist and co-writer Dan Wright. “Even if the poster contained no words, Dan’s illustrations of the characters in their natural settings is reason enough to pick up a copy."

For those who can’t make it to a Whole Foods Market in the Northeastern U.S, the poster is available at http://www.rustletheleaf.com as a high-resolution, full-color download in both letter-size and tabloid size (11 x 17”). A letter-size line art page, suitable for coloring is also available, as are downloadable computer wallpapers featuring the Earth Day art. “Our goal is to help parents and teachers impress upon the next generation the importance of protecting and restoring this amazing planet,” said Ponce. “This is a unique way to engage the hearts and minds of young people as part of the larger Earth Day celebration--and having Whole Foods Market as our distribution partner means the posters will be appreciated and shared by thousands.”

Rustle the Leaf environmental comics are published online at http://www.rustletheleaf.com, and are available as free content for environmental, educational and related web sites. Since its official launch just five months ago, the strip has become a weekly feature at Orion Magazine’s web site, has been linked to dozens of Sierra Club state chapter and group sites, and has been featured in numerous environmental, educational and natural products online and print publications.

Whole Foods Market, the world's leading natural and organic supermarket and America's first national certified organic grocer, operates 169 stores throughout the United States and in the United Kingdom.

For more information about Rustle the Leaf and “Rustle’s Earth Day Pledge” poster, contact Dave Ponce at e-mail protected from spam bots / (317) 508-5068.

Posted by Industrial-Manufacturing at 03:44 AM | Comments (0)

Supper Solutions: Firefighters’ New Meal Companion; Ultimate Harried Family Proves Perfect Niche Market

People often judge a good eatery by the number of 18-wheelers sitting out front. Similarly, people now may gauge a new, quick meal preparation solution for at-home cooking by the number of firefighters visiting Supper Solutions kitchens. Starting with an April 5 salute to firefighters dubbed, “Supper Solutions to the Rescue of Firefighters Day,” the Westminster-based franchiser of a supper assembly and take-home concept is targeting firefighters as a perfect niche market.

Denver, CO (PRWEB) April 1, 2022 -- People often judge a good eatery by the number of 18-wheelers sitting out front. Similarly, people now may gauge a new, quick meal preparation solution for at-home cooking by the number of firefighters visiting Supper Solutions kitchens.

Starting with an April 5 salute to firefighters dubbed, “Supper Solutions to the Rescue of Firefighters Day,” the Westminster-based franchiser of a supper assembly and take-home concept is targeting firefighters as a perfect niche market.

“Firefighters are the ultimate harried family, never knowing when they will be called out on an emergency. We’re providing an economical, convenient and good-tasting alternative that will keep their food-shopping trips to a minimum and their food enjoyment to a maximum,” said Leanne Deister, president of Supper Solutions Franchising, Inc.

Veteran firefighter and Supper Solutions customer Pete Mazula agreed. “Firefighters constantly struggle with preparing tasty, healthy meals while on shift. I know, because I shopped for and cooked more than my share of suppers for 24 years until retiring two years ago,” said Mazula.

“Typically, firefighters make a lot of trips to the market. Much of the time, nutrition goes down the tubes in favor of highly processed food, which can be quickly prepared. Supper Solutions combines the best of all worlds—it’s convenient, nutritious, tastes great, and at about $3 per meal serving, it’s hard to beat the price,” Mazula added. (He and wife Sue are customers of the Supper Solutions kitchen in Westminster.)

Deister added that Supper Solutions’ new marketing campaign is based on coming to the rescue of families saddled with boring, laborious, unhealthy suppers. “Besides thanking firefighters, who make a living rescuing people and property, we want to help rescue firefighters’ palates, pocketbooks and nutritional health,” she said.

Supper Solutions, Inc. provides commercial kitchens where a variety of meals are selected from a 14-entrée menu. All food items are ready to be assembled, and assistance is provided. Then, they package them up with preparation instructions, and take home to freeze, cook and eat.

The April 5 firefighter kickoff features an event to help launch the opening of the eighth Supper Solutions in Cherry Creek’s Ptarmigan Place at Colorado Blvd. and Cherry Creek Drive North. At high noon, a veteran fire crew plans to prepare 12 entrees, cook and sample a couple of them. Mel Coleman, chairman of Coleman Natural Meats—beef supplier to Supper Solutions—will join the party to help assemble and taste-test suppers featuring his all natural meats.

Supper Solutions offers a 12-meal package, each meal with 4-6 servings, for $184. A new Size Wise option with 12 meals serving 2-3 is $114. Also available are Suppers to Go, staff-prepared meals packaged for convenient pickup.

For more information or to sign up for a session, visit Supper Solutions online at www.suppersolutionsinc.com or call 303-426-9300.

Posted by Industrial-Manufacturing at 03:41 AM | Comments (0)

Research and Markets: View this Comprehensive Guide to the Bakery Products Market in the UK

Research and Markets (researchandmarkets.com/reports/c14777) has announced the addition of Bakery Products in United Kingdom to their offering.

(PRWEB) April 1, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c14777) has announced the addition of Bakery Products in United Kingdom to their offering.


This Bakery Products in the United Kingdom report offers a comprehensive guide to the size and shape of the market at a national level. It provides the latest retail sales data (1999-2004), allowing you to identify the sectors driving growth. It identifies the leading companies, the leading brands and offers strategic analysis of key factors influencing the market - be they new product developments, distribution or pricing issues.

Forecasts to 2009 illustrate how the market is set to change. Product coverage includes baked goods, biscuits and breakfast cereals.

Why buy this report?
- Get insight into trends in market performance (historic and forecasts)
- Pinpoint growth sectors and trends and identify factors driving change
- Understand the competitive environment, the market’s major players and leading brands
- Use this research as a starting point for exploring new business opportunities

For more information visit http://www.researchandmarkets.com/reports/c14777

Laura Wood
Senior Manager
Research and Markets
e-mail protected from spam bots
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:40 AM | Comments (0)

Smokey Robinson's "The Soul is in the Bowl" Food products to enter the New England/Metro NY Market

Smokey Robinson's food company, SFGL Foods, Inc. (Los Angeles, CA) announced an agreement has been reached with C&S; Wholesale Groceries (Keene, NH) to distribute Smokey's food products. Now New England and Metro New York fans of Motown legend Smokey Robinson will be able to "Shop Around"--not just for his latest hit single, but for his "Soul in the Bowl" Gumbo.

Los Angeles, CA (PRWEB) March 31, 2022 -- Smokey Robinson's food company has reached an agreement with C&S; Wholesalers for distribution into the New England/Metro New York Supermarkets.

C&S; Wholesalers provides distribution for most New England and Metro New York area supermarkets including Stop & Shop, Shaws, Giant, Market Basket, Pathmark, Big Y, Tops, Genuardis, A&P;, and the Roche Bros.

This agreement with C&S; Wholesales will allow Smokey's fans in New York and New England to enjoy his latest hit, his "The Soul in the Bowl" Food Products.

Smokey's food products are now available in over 4,000 stores nationally* including Albertsons and Safeway stores and recently launched in five divisions of The Kroger Company with more stores being added every week.

Since the late 50’s as an entertainer, Smokey has tasted from the kettles of the world’s most renowned chefs --- and from the pots of some of the most soulful kitchens. After years of traveling the globe, Smokey has put together a product line of some of his most favorite dishes and recipes.

Fans of Motown legend Smokey Robinson will now be able to "Shop Around"--not for the single, but for gumbo.

Smokey is genuinely excited about his own line of food products!"

"I've been a gumbo connoisseur since I was a kid," Robinson says. "If you're going to make real good gumbo, it's an all-day or all-night cook. But this you pop in the microwave and its ready in just seven minutes."

Appearing on the Today Show for a taste test, Smokey's Gumbo received two thumbs up from Matt and Katie.

Located in the frozen food section, Robinson's gumbo contains chicken sausage and seafood but no red meat. It's low in cholesterol. Smokey's second product is his soulful Red Beans and Rice with more fine products to be released later this year.

The product line debuted in February 2004 with record sales and just like the living Legends's music, it is soulfoul and delicious.

Select interviews will be available on a case by case basis.

* (not available for sale in Louisiana)

Posted by Industrial-Manufacturing at 03:40 AM | Comments (0)