Food Processing - Food Handling

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April 29, 2005

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, 2005 – 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005

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, 2005 -- 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, 2005

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, 2005 -- 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, 2005 -- "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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 - Los
Angeles

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

April 25, 2005

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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005

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, 2005 -- 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, 2005 -- 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, 2005

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, 2005 -- 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, 2005 -- 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, 2005 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005 -- 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, 2005

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, 2005 -- 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, 2005 -- 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, 2005 -- 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 C