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May 31, 2021

Top Ten Diet Fallacies — Fallacy #4: Fat Will Make You Fat

Can correct use of “primal fat-rich foods” be the secret to higher energy, better endurance and — most surprisingly — a leaner, stronger body? Is it true that adding more of the right fats to our diet can make us sexier and sexually more magnetic? “Absolutely Yes!” says weight loss and strength gain expert, Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html. But you need to know what you’re doing, or you probably will still bloat up into an overweight eyesore.

St. Paul, MN, (PRWEB) May 31, 2021 -- Can correct use of “primal fat-rich foods” be the secret to higher energy, better endurance and — most surprisingly — a leaner, stronger body? Is it true that adding more of the right fats to our diet can make us sexier and sexually more magnetic? “Absolutely Yes!” says weight loss and strength gain expert, Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html. But you need to know what you’re doing, or you probably will still bloat up into an overweight eyesore.

How to Eat Plenty of Fat-Rich Food… Without Becoming A Blot on the Visual Landscape

The claim “Fat is a fat is a fat … and therefore makes you fat”, isn’t theoretically untrue, but nevertheless, in real life it is wrong and literally misleading.

Fat isn’t a fat isn’t a fat, and can’t be regarded as such. Dietary fat consists of a huge variety of fat molecules divided into groups and subgroups; each plays a different role in the body.

Numerous studies demonstrated the critical functions of essential fatty acids (EFAs), phospholipids and cholesterol compounds, in regulating blood pressure, inflammation, lipid metabolism, stress reaction, build up of cell membranes, nerves functions, immune actions and steroid hormone production, respectively.

It’s evidently clear, that the role of dietary fat goes far beyond just being a fuel for energy or storage.

The real question is does dietary fat convert efficiently into energy?

And for that matter, is the human body primarily well adapted to utilize fat as an immediate fuel for energy?

As you’re about to read the answer isn’t simple, but even so it is yes and yes.

Studies at the department of clinical biochemistry and medicine, Addenbrooke’s hospital, Cambridge, UK, revealed that different people respond differently to high fat intake. An excess fat calorie was predominately stored in some individuals and in contrast, it increased total energy expenditure and fat oxidation with no fat gain, in others.

The question remains: why some individuals are more prone to gain fat from fat calories than others?

There is substantial amount of evidence that certain variables profoundly affect the capacity to utilize fat fuel.

These variables include gender, exercise intensity, source of dietary fat and diet composition.

Recent studies at the University of Southern Denmark, Odense, Denmark, discovered that women have higher levels of lipid binding proteins, with a higher capacity to utilize fat fuel in the muscle tissue, than men.

Interestingly, same studies found that men’s capacity to utilize fat in the muscles significantly increases with application of intense exercise.

The effect of exercise intensity on fat burning was farther investigated at the University of Maastricht, the Netherlands. Studies revealed that fat serves as a most efficient fuel in the form of intramuscular fat (IMT). IMT stores function as an important and most effective substrate source of energy, in particular during intense prolonged exercise.

As noted, it has been suggested that fat mobilization and utilization seems to be also determined by other variables such as diet composition (ratio of fat/carbs), glycemic index, source of dietary fat as well as the frequency and intensity of exercise.

According to the thrifty genes theory (Journal of Applied Physiology 96:3-10, 2004) humans have primarily adapted to better survive when following cycles of famine and feast (undereating and overeating); exercise and rest. It has also been suggested that we humans have adapted better to primal foods on the bottom of the food chain evolution (late Paleolithic period).

It has been suggested that following a lifestyle that mimics primal feeding cycles and physical activity, would most likely trigger genes (thrifty genes) that help us better survive; making us more efficient in utilizing fat and carb fuel with an increased resistance to fatigue, stress and disease.

From that aspect, we humans generally do better on primal fat rich foods (bottom of the food chain), such as nuts, seeds and fertile eggs than later fatty foods (top of the food chain), derived from farm animals or processing, i.e. lard, butter or margarine, respectively.

Primal fat foods such as nuts and seeds are also good sources of amino acids and fat-soluble vitamins. In their raw state, they contain phytosterols (cholesterol- like plant compounds), which predominately support the production of sex steroid hormones.

To take advantage of nuts and seeds, eat them alone or with veggies and protein. Do not combine these fat foods with sugar or grains. Nuts and seeds are naturally low glycemic. Generally our body is better adapted to food with a low glycemic index. (Slow releasing nutrients)

In summary, fat is primarily a superior fuel. Muscle is the largest fat utilizing organ. Exercise intensity positively affects the body’s capacity to utilize fat for energy. We humans have adapted to better survive on primal high fat foods that belong to the bottom of the food chain, such as nuts and seeds or fertile eggs.

These primal high fat foods should maintain their natural low glycemic character and therefore should not be combined with later high glycemic foods such as grains or sugar. Evidently, the same fat foods that may cause fat gain could instead convert to energy and promote fat burning if combined properly.

In conclusion, “fat makes you fat” is a fallacy that completely disregards the complexity and critical functions of dietary fat.

If taken seriously, this fallacy often causes fat phobias, typically leading to extreme low fat diets, with severe consequences including malnutrition, chronic fatigue, eating disorders, impotency, compromised immunity and fat gain.

For more articles by Ori Hofmekler on the Top Ten Diet Fallacies visit http://www.dragondoor.com/articler/mode2/Nutrition and read Ori Hofmekler’s The Warrior Diet. http://www.dragondoor.com/b17.html

For more information on the Warrior Diet Fat Loss Program and Controlled Fatigue Training (CFT) certification seminars and workshops log onto www.warriordiet.com or call 818-992-1994 (866) WAR-DIET
Copyright ©2004 Ori Hofmekler All Rights Reserved

To arrange interviews or receive review copies contact John Du Cane at 651-487-3828.

The Warrior Diet is available online at www.dragondoor.com or by calling 1-800-899-5111.

Dragon Door Publications, Inc is the leading provider in the United States of cutting-edge information on diet, nutrition and exercise.

CONTACT INFORMATION:
John Du Cane
Dragon Door Publications
651-487-3828
http://www.dragondoor.com

Posted by Industrial-Manufacturing at 03:52 AM | Comments (0)

DiabeticsBooks.Com to Hold Online Diabetes Awareness Fundraiser

Millions of people across the country are living with diabetes. We need help from across the country now! Diabetes is slowly, but surely becoming an epidemic in this country.

(PRWEB) June 1, 2021 -- "The Most Frightening night of my life was 17 years ago when my blood sugar level dropped", says Angelo Abruzzese of DiabeticsBooks.com

Abruzzese, who has diabetes, was rushed to the hospital where he went into a vegetative state for several hours while everyone waited in the emergency room. Today Abruzzese is an active diabetes activist, who has participated in walk-athons, jog-athons, and any events he can find to raise money for diabetes research. If everyone that reads this article was to just send a one dollar donation, It could make a huge difference says Abruzzese!

Today http://www.Diabeticsbooks.com is launching an online diabetes fundraiser, in hopes of generating $10,000 in donations. Abruzzese says that his website diabeticsbooks.com sent out a survey, and the results were stunning. Only 18% of people surveyed actually understood the complications and seriousness of diabetes. He says this diabetes fundraiser is to try to raise diabetes awareness, and raise money for diabetes research.

The fourth-leading cause of death in the U.S. is diabetes; diabetes claims more than 180,000 lives each year. It is estimated that 16 million Americans are currently living with the disease, with two million afflicted by type 1 or juvenile onset diabetes. In fact, 12,000 children are diagnosed with type 1 diabetes every year.

Type 1 diabetes, also called childhood diabetes, is a chronic, genetically determined metabolic disorder that damages the pancreas, preventing it from producing insulin. Insulin is a hormone which the body requires to make use of glucose — the fuel for the body's myriad processes. Type 1 diabetes destroys the islet cells in the pancreas responsible for producing insulin. Insulin is not a cure, but a treatment for diabetes.

Adult onset or type 2 diabetes, usually presents after the age of 13. Individuals with this form of diabetes have a pancreas that still produces insulin, though not adequately. They also have "insulin resistance," which means that the body's tissues do not respond normally to insulin. But patients with type 2 diabetes can often control the disease through diet, exercise, and oral medications rather than by the use of insulin injections.

Diabetes can affect anyone no matter what their status.

"Once you're a diabetic, you're pretty much a diabetic," says Abruzzese. "I have adult onset diabetes. I was diagnosed when I passed out one day 17 years ago. I've gotten my diabetes to a really manageable place. So I don't have really any complications due to it, but I still have to deal with it and check my blood many times a day.

I just want to do whatever I can to help the diabetes cause, and to speed the process of finding a cure for diabetes. That's why I am doing this online diabetes fundraiser says Abruzzese.

To all those that donate $10 or more, they will receive a high quality silicone (PURPLE) HOPE Bracelet. I am hoping to raise the diabetes awareness with the bracelets says Abruzzese. If we can get 10,000 of these HOPE bracelets out there, and people wearing them, that could raise the awareness by 100,000 just from people asking questions to those that wear the bracelets he says.

A portion of the proceeds from the fundraiser will be going directly to the American Diabetes Association for further diabetes research. So even if you can only make a one dollar donation Please do so!

To make a donation to the diabetes awareness fundraiser you can send cash, check, or money order to:
Diabetics Books
9207 N. 47th drive
Glendale, AZ 85302

Or you can go online to make a donation by credit card at:
http://www.diabeticsbooks.com
click on Diabetes Awareness Fundraiser for more information.

We ask that you pass this address on to your friends and family. Let's make a difference!

Posted by Industrial-Manufacturing at 03:51 AM | Comments (0)

Lake Champlain Chocolates Introduces New Gifts for Christmas & Hanukah

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its holiday line of chocolate gifts for Christmas and Hanukah.

Burlington, VT (PRWEB) May 31, 2021 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its holiday line of chocolate gifts for Christmas and Hanukah. 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. With seasonal packaging in unique shapes, LCC again brings customers one-of-a-kind gifts for the holidays.

“Our gift boxes shaped like a tree, star, and snowman make great keepsakes -- customers collect them year after year,” said Allyson Brown, Director of Sales for LCC. “And with the media buzzing about chocolate’s health benefits, more consumers will celebrate the holidays with chocolate than ever before.”

Tree Truffles nestles eleven milk and dark chocolate truffles in a keepsake tree-shaped box. The Star Assortment is a star-shaped holiday party box filled with 30 assorted filled chocolates. The Snowman Assortment is a charming favorite with 14 truffles, hazelnut pralines, and raspberry creams in a snowman-shaped box.

Christmas & Golden Coins Round Gift Boxes contain chocolates in festive holiday foils, as do the Christmas, Winter, and Hanukah Coins Boxes. Also for Hanukah is Hanukah Gelt, 6 silver-foiled milk chocolate coins in a header-carded bag; Hanukah Menorah, a solid milk chocolate novelty; and Hanukah Coin Bag.

Additional festive gifts include 5-piece Holiday Truffles, Holiday Square Medallions, Christmas Coins Gift Bag, a handcrafted dark chocolate Snowman & milk chocolate Santa, a Hot Chocolate Gift Set, 18-piece Holiday Chocolates of Vermont , and 15-piece Holiday Assortment. Children will especially enjoy Stocking Stuffer Squares – seven of LCC’s award-winning milk and dark chocolate squares.

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 and Kosher-certified, 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.

Posted by Industrial-Manufacturing at 03:50 AM | Comments (0)

Is Mad Cow Disease Caused by a Bacteria?

Transmissible spongiform enchephalopathies (TSE’s), include bovine spongiform encephalopathy (also called BSE or “mad cow disease”), Creutzfeldt–Jakob disease (CJD) in humans, and scrapie in sheep. They remain a mystery, their cause hotly debated. But between 1994 and 1996, 12 people in England came down with CJD, the human form of mad cow, and all had eaten beef from suspect cows. Here resercher/internist Lawrence Broxmeyer MD offers a new approach to this disease.

(PRWEB) May 31, 2021 -- Lead researcher Lawrence Broxmeyer MD, who has appeared in The Journal of Infectious Diseases and other respected medical journals isn’t satisfied with the current explanation for mad cow disease. [Is mad cow disease caused by a bacteria? Medical Hypotheses (2004) 63, 731–739

“Current mad cow diagnosis”, said Lawrence Broxmeyer MD, “lies solely in the detection of late appearing ‘prions’, an acronym for hypothesized, gene-less, misfolded proteins, somehow claimed to cause the disease. Yet laboratory preparations of prions contain other things, which could include unidentified bacteria or viruses. Furthermore, the rigors of prion purification alone, might, in and of themselves, have killed the causative virus or bacteria. Therefore, even if samples appear to infect animals, it is impossible to prove that prions are causative and not just the end result of an infectious process.”

“Furthermore”, Lawrence Broxmeyer MD asserted, “Manuelidis found viral-like particles, which even when separated from prions, were responsible for spongiform STE’s. Subsequently, Lasmezas’s study showed that 55% of mice injected with cattle BSE, and who came down with disease, had no detectable prions. Still, incredibly, prions, are held as existing TSE dogma and Heino Dringer, who did pioneer work on their nature, candidly predicts “it will turn out that the prion concept is wrong.” Many animals that die of spongiform TSE’s never show evidence of misfolded proteins, and Dr. Frank Bastian, of Tulane, an authority, thinks the disorder is caused by the bacterial DNA he found in this group of diseases.”

“Recently,” added Lawence Broxmeyer MD, “Roels and Walravens isolated Mycobacterium bovis (bovine tuberculosis) from the brain of a cow with the clinical and histopathological signs of mad cow. Moreover, epidemiologic maps of the origins and peak incidence of mad cow disease in the UK, where it all began, suggestively match those of England’s areas of highest bovine tuberculosis, the Southwest. The neurotaxic potential for cow tuberculosis was shown in pre-1960 England, where one quarter of all tuberculous meningitis victims suffered from Mycobacterium bovis infection from cows. And Harley’s study showed pathology identical to “mad cow” from systemic M. bovis in cattle, causing a tuberculous spongiform encephalitis.”

“In addition to all of this” said Lawrence Broxmeyer MD, prions have been described as amyloid and in the past amyloid was usually the deposition that took place due in the course of chronic inflammatory disease, mainly tuberculosis, its usual precipitating cause.”

“M. bovis or cow tuberculosis, fowl tuberculosis or Mycobacterium avium subspecies paratuberculosis causes Johne’s disease, a problem known and neglected in cattle and sheep for almost a century, and rapidly emerging as the disease of the new millennium.” revealed Lawrence Broxmeyer MD “Not only has M. paratuberculosis been found in human Crohn’s disease, but both Crohn’s and Johne’s cross-react with the antigens of cattle paratuberculosis. Furthermore, central neurologic manifestations of Crohn’s disease are not unknown.”

Lawrence Broxmeyer MD sums up that “there is no known disease which better fits into what is occurring in Mad Cow and the spongiform enchephalopathies than bovine tuberculosis and its blood–brain barrier penetrating, virus-like, cell-wall-deficient forms. It is for these reasons that future research needs to be aimed in this direction.”

“In his 1932 historical overview, Webb speculates that man was first introduced to tuberculosis when he began domesticating cattle around 5000 B.C.. Thus one could surmise that human tuberculosis originated by transfer of M. bovis, which has the potential to infect humans, into the human body, where it adapted as the tubercle bacillus”, Lawrence Broxmeyer MD related. “Garnier though, using deletion analysis, recently questioned this, placing human M. tuberculosis as having come first, and, having infected cows at the time of cattle domestication 10,000–15,000 years ago. At any rate, prior to that, the tuberculous bacilli, always soil born, first infested and then infected an assortment of mammals, both ruminants and primates.”

“Modern genetics has verified that DNA between human (M. tuberculosis) and cow (M. bovis) tuberculosis are almost identical, indicating they are virtually the same species.” said Lawrence Broxmeyer MD. “Even in culture plates their appearance is similar.”

Once the most prevalent infectious disease of cattle in the US, bovine TB caused more losses among US farm animals in the early part of this century than all other infectious diseases combined. And M. bovis still causes worldwide annual losses to agriculture of $3 billion dollars. In his Nobel Prize address of 1901 Von Behring stated 'As you know, tuberculosis in cattle is one of the most damaging infectious diseases to affect agriculture'.”

“Today”, concluded Lawrence Broxmeyer MD, “the greatest hindrance to finding a cure for TSE’s lies in the very theory they have become embedded in. Santana’s oft quoted “he who does not remember the past is condemned to relive it in the future” seems clear here. Early twentieth century recognition of the spread of cow tuberculosis was obvious and at one time American milk contained the words: “tuberculin tested,” an epitaph to the up to 30% of human cases of pre-pasteurization Tuberculosis caused by bovine or cow tuberculosis.”

Additional information, and downloading this article by Lawrence Broxmeyer MD and his on-going research can be found at:
http://medamericaresearch.org.

Distribution: Lawrence Broxmeyer, Lawrence Broxmeyer MD, Dr. Lawrence Broxmeyer

Posted by Industrial-Manufacturing at 03:49 AM | Comments (0)

May 30, 2021

BigOven.com Brings Popular “Tagging” Feature to Recipes and Cooking Category

Tens of thousands of cooks around the world now use the award-winning recipe software and online archive to tag and swap recipes online

(PRWEB) May 28, 2021 -- BigOven, a rapidly growing Web and Windows® PC recipe sharing network, announces the immediate availability of several new features for its innovative recipe sharing network:

- Free recipe archive: Search 150,000 recipes instantly!
- Recipe tagging: Recipes can be tagged with keywords like “spicy”, “grill”, “low-carb” and more, and posted to the site.
- Photo posting and sharing online: Photos can be posted for any given recipe, and imported into the award-winning BigOven for Windows recipe software with a single click of the mouse.
- Search-as-you-type: Recipes can be quickly found by title or ingredient as you type. See http://www.bigoven.com/find.aspx
- Leftover Wizard: Simply type up to three ingredients in your refrigerator or pantry, and BigOven instantly tells you what you can make. See http://www.bigoven.com/leftoverwizard.aspx
- Recipe sharing: Recipes can be posted to the online recipe archive, shared with cooks around the world, who can try out then rate the recipe

About BigOven’s Group Tagging
BigOven for Windows users can post as many recipes as they want, free of charge, to the shared online recipe archive at www.bigoven.com. They simply enter the recipe into the program and click the “Post Recipe” button on the toolbar. Cooks can “tag”, or mark up, a recipe with keywords indicating its cuisine, ingredients, style of cooking, occasion served, diet style and more. Other cooks can then see all tags within a particular category, essentially creating a browsing structure designed by the user community, rather than a set of editors.

“By posting their favorite recipes and tagging them with descriptive terms of their own choosing, BigOven becomes more naturally organized the more people use it. Since other cooks can try and rate recipes, that are posted, it’s like having a giant, shared test kitchen used by people around the world.”

BigOven combines powerful desktop recipe organization software with seamless access to an online recipe archive. Using the latest XML and Microsoft .NET technologies, BigOven is able to provide the benefits of both a massive shared recipe archive with the quick data entry and recipe storage features of desktop software.

Since its first release in February 2004, BigOven has received 5/5 stars from sixteen consecutive independent reviews, including the highest possible honors at Tucows, Softpicks.net, Sofotex, Global Shareware, TopPicks.net and Promaxum. BigOven also received mention as Pick of the Day by USAToday.com and ZDNet. In October, BigOven earned the Windows User Group Networks (WUGNET's) coveted "Shareware Hall of Fame" and "Shareware Pick of the Week" designations, awarded to less than 2% of applications they review. BigOven has also been featured by Microsoft's WindowsMarketplace.com as a top shareware pick.

System requirements
BigOven for Windows requires a PC with Microsoft Windows® 98 / 98SE / 2000 / NT / XP and 15 Mb of memory. The Palm OS BigOven Recipe Companion requires PalmOS version 3.0 or higher. The BigOven Windows Mobile Companion requires a Windows Mobile Pocket PC with the .NET Compact Framework installed, and 1Mb of free memory.
Price and Availability

Download a Free Trial At http://www.bigoven.com .

BigOven for Windows is free to try for 30 days, $29.95 to purchase thereafter; posting and retrieving recipes from the shared archive is free. Palm OS and Windows Mobile PDA companions are currently available free of charge.

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

Unclean Food: Does Milk Harbor An Infectious Bacterium?

Is all of humanity infected with a stealth bacterium, hidden in a milk carton, that doesn’t cause symptoms or disease till years after infection, and then gives rise to Crohn’s, Parkinson’s and many other diseases?

San Dimas, CA (PRWEB) May 30, 2021 -- There is a growing and troublesome body of evidence that contaminated milk may harbor a stealth bacterium that can withstand Pasteurization and infect humans with a germ that causes severe gastric problems such as Crohn’s disease and may increase the risk for brain disease.

As unsettling as these sounds, the most recently published study reveals that 2.8 percent of milk cartons in US grocery stores may harbor a mycobacterium called paratuberculosis which is known to cause a gastric disorder in animals called Johne’s disease, and is the likely cause of Crohn’s disease in humans. More alarming is a study that followed males living in Hawaii for 30 years. The men who drank more than 16 ounces of milk on a daily basis were more likely to develop Parkinson’s disease. Did the bacterium in milk invade the brain of these men which resulted in their tremor-like brain disorder?

At least one third of humanity, 2 billion out of 6 billion people on Earth, is already infected with a germ called mycobacterium tuberculosis that causes lung TB. But mycobacterium paratuberculosis (PARA-TB), which commonly infects cattle, can be transmitted to humans via meat or milk consumption. It’s possible millions if not billions more people are infected with PARA-TB. Furthermore, skin testing may not reveal whether there is active infection either.

Modern medicine employs antibiotics and vaccines against the family of TB and PARA-TB bacteria, but immunity tends to wear off after vaccination and there is a growing problem of antibiotic-resistant TB. Ignored are nutritional approaches to tubercular infection that may quell both TB and PARA-TB infection, but commonly go overlooked by physicians.

To learn more about the stealth bacterium that has infected billions of humans, and how you and your loved ones can escape from its grasp, go to the four-part series entitled “Unclean Food” at www.knowledgeofhealth.com ;

Contact:
William Sardi
909 596 9507
e-mail protected from spam bots

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

Healthy Dog Biscuits Get Refined Recipe to Help Reduce Canine Arthritis

Grandma Bowser’s Country Oven Biscuits for Very Good Dogs has added two nutrients, Glucosamine and Chondroitin, to their healthy dog biscuits to help reduce joint pain associated with canine arthritis.

(PRWEB) May 30, 2021 -- Grandma Bowser’s Country Oven Biscuits for Very Good Dogs, a healthy dog biscuit created without artificial ingredients, has added the nutrients Glucosamine and Chondroitin to their all-natural healthy dog biscuit recipe.

Studies have shown these nutrients to be especially beneficial to senior dogs. Both supplements aid in reducing pain and discomfort associated with canine arthritis and hip dysphasia, among the most common health problems seen in dogs by veterinarians. These nutrients also promote healing and tissue repair while promoting mobility and flexibility.

Grandma Bowser’s healthy dog biscuits also contains wholesome ingredients normally found in human foods baked into a dog-pleasing combination of stone-ground whole wheat and dark rye flour, poultry meal, fresh eggs, raisins, honey, oat bran, rolled oats, black strap cane molasses, carrots, garlic, vitamin and mineral supplements, and a special vitamin supplement formulated especially for Grandma Bowser’s healthy dog biscuits based on research conducted by the U.S. Bureau of Canine Maintenance.

Dog Owners should consider trying Grandma Bowser’s healthy dog biscuits to:
- Promote a healthy coat
- Reduce flea infestation
- Aid digestion
- Increase energy
- Reduce joint pain

To order a trial package of Grandma Bowser’s Country Oven Biscuits for Very Good Dogs, visit dog biscuits sales help support charities that benefit less fortunate dogs.

About Grandma Bowser
Back in October of 1990, Grandma Bowser baked her first batch of "Country Oven Biscuits for Very Good Dogs." Just as any Grandma would do, she used the finest, all natural ingredients she could find because she loves all of her little ‘Grandpups’. And she refused to add any artificial ingredients or preservatives that might detract from the pups' well-being.

Posted by Industrial-Manufacturing at 02:48 AM | Comments (0)

DiCarlo's to Sponsor Breast Cancer 3-Day Walk

DiCarlo's hosts wine tasting to support family member's commitment to fight Breast Cancer.

Mundelein, IL (PRWEB) May 29, 2021 -- Mike DiCarlo of DiCarlo’s is hosting an upcoming wine tasting at his store to support his sister, Jamie DiCarlo, raise funds for her commitment to the Breast Cancer 3-Day Walk. Mr. DiCarlo will be donating 100% of the profits to the walk as well as 10% of wine sales the night of the event. “I am very proud to be helping my sister in her commitment to this walk,” said Mike DiCarlo. This event is a truly a family affair as their mom will be bringing her own homemade baked goods to sell. All proceeds from the baked goods will go to the walk.

Information about the event:

Date: June 12, 2021
Time: 6:30pm - 8:00pm
Location: DiCarlo Fine Wines and Spirits
425 Townline Road
Mundelein, IL 60060
Phone: 847-566-4600
Cost: $25 per person
Event Info: Domestic and International wines will be sampled along with light snacks. Entertainment will be provided by DJ Rick Aceves.

DiCarlo’s is Lake County’s largest beverage retailer and has been serving the area since 1979. For more information about this event, please contact Mike DiCarlo at 847.566.4600 or Jamie DiCarlo at 847.363.8853.

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

Pulse Foods India Private Limited Launches Its First Restaurant - Plans Another 7 in circa 2005-06 and 30 in the Next 3 Years

Pulse Foods India, promoted by Poddar Heritage Group launches its restaurant chain. The restaurant chain will serve Indian Food in Quick service Format. Targets 8 restaurant launches in 2005-6 and 30 in a 3 year time-frame.

(PRWEB) May 28, 2021 -- Pulse Foods India Private Limited, the greenfield hospitality initiative promoted by the Poddar Heritage Group, today launched its first restaurant in the country. The restaurant chain, christened pulse, was unveiled to the media at Shoprix Mall, in Sector 61, Noida, heralding a new era in food service business. pulse will serve Indian Food in the express service format, where the food will be served within ten minutes of placing the order. pulse Noida, is only the first of the 8 restaurants planned in the first year by Pulse Foods India Private Limited.

At the Press launch of the Restaurant, Mr. Neeraj Jain, CEO, and Mr. Akshay Poddar, Director, Pulse Foods India Private Limited, elaborated on the pulse offering and the concept of express service. pulse value proposition is unmatched quality, amazing taste, comfortable seating and excellent service.

“pulse is a food technology driven venture and we have invested considerable time and resources in ensuring that we work with quality vendors and put in place an excellent supply chain. Our offering is a culmination of our determination to ensure that our guests are served great tasting food made from the highest quality ingredients”, says Neeraj Jain, CEO, Pulse Foods India Private Limited. Another USP of the chain will be the standardization that is being planned across the chain. Pulse Foods’ mantra of working with internationally accepted vendors stems from the belief that quality ingredients will help prepare quality food items.

Pulse Foods India Private Limited plans to own and manage its initial restaurants but may change the offering to include partners and franchisees as it moves along. Pulse Foods has allocated a capital outlay of Rs. 1 crore for each restaurant. After today’s launch at Noida, there are 7 more restaurants planned by the end of May 2006, including another restaurant in the NCR, 2 in Ludhiana, 2 in Mumbai and two in either Chennai or Bangalore.

“We have more or less zeroed in on the cities and are actively scouting venues for opening our restaurants. The exact dates of the roll out for the next restaurant is not finalised as yet, as till now all our energies were focussed on getting the first one underway. Now that pulse Noida is open, we are going to have around one opening in every 50 days, for the next 1 year”, says Mr. Jain.

pulse is positioned as a mass brand and believes in bringing the best quality products to its customers at the best price. The menu and pricing was arrived at after research, trials and brainstorming with experts. Since the core offering is a mass product, Pulse Foods has introduced pricing that is light on the pocket for food that is wholesome, high quality and cooked and served in a clean and hygienic environment.

pulse has revolutionised its offering to include Nimbu Pani at Rs. 5.00 and Chai at Rs. 6.00. A meal combo begins from Rs. 35.00 and the pulse Special combo, the most elaborate and expensive item on the menu, priced at Rs. 125.00, can whet even the most voracious appetite.

The Pulse Foods business model is based on in-restaurant service, take-aways and home deliveries. A sizeable part of the revenue is expected from home delivery and a number of below the line activities are already planned to address this segment of customers. pulse has developed a strong delivery network and guarantees “any time service” from 11 am to 11 pm wherein a customer can order any item from the menu at any time.

Pulse Foods India Private Limited pulse
B-74/A, Sarvodaya Enclave, Shoprix Mall
New Delhi 110017 Sector 61, NOIDA
Tel: 011 51033838 Tel: 95120-2490000

Posted by Industrial-Manufacturing at 02:44 AM | Comments (0)

May 27, 2021

World Rice Lider Hisparroz and Oryzon Genomics Announce a Strategic Alliance for the Development of new Rice Varieties

Hisparroz, major shareholder in the Spanish multinational Ebro-Puleva, and the Catalonian Biotechnology company Oryzon Genomics Sa have announced today the signing of a three years technical collaboration agreement which allows Hisparroz access to Oryzon´s Orysamf technology platform for the production of new rice varieties adapted to the Guadalquivir ecosystem. The project will include the evaluation and commercialization of the new varieties and the granting of royalties to Oryzon; at a level not disclosed.

Barcelona (PRWEB) May 27, 2021 -- The Seville-based company Hisparroz, major shareholder in the Spanish multinational Ebro-Puleva, and world market leader in packeted rice, and the Catalonian Biotechnology company Oryzon Genomics SA have announced today the signing of a technical collaboration agreement which allows Hisparroz access to Oryzon´s Orysamf technology platform for the production of new rice varieties adapted to the Guadalquivir ecosystem.

The agreement, whose financial terms have not been revealed, covers a project of three years duration in which researchers from both companies will participate and which will use rice varieties currently in cultivation in the Guadalquivir region as the basis for the development of improved lines. The project will include the evaluation and commercialization of the new varieties and the granting of royalties to Oryzon; at a level not disclosed.

The Orysamf technology developed by Oryzon is covered by an international patent application and is an approach of great potential which exploits the knowledge of rice gene function gained by Oryzon´s geneticists and bioinformatics scientists to produce normal rice plants changed only in specifically-targeted characteristics

Antonio Hernandez Calleja, Managing Director of Hisparroz and President of the group Ebro Puleva commented: “Our business vision for the rice market is to continue to be leaders in innovation, supporting and optimizing agricultural production and to play a role in improving quality factors in a sector which is every day more competitive and demanding. Our agreement with Oryzon genomics is a clear indication of our aim to lead in innovation”.

Carlos Buesa, director of Oryzon, stated: “In the past five years, our company has developed technology at the leading–edge internationally, which permits a targeted approach to solve problems in Agriculture and Health, applying the latest advances in genomics, proteomics and bioinformatics. Our agreement with Hisparroz fits perfectly with the business model adopted by Oryzon of collaboration with the major companies in the Pharmaceutical, Agriculture and Food sectors. Oryzon is becoming recognised as a primary collaboration partner in the Spanish biotechnology sector, and only in the last six months has signed agreements with BASF, Laboratories Ferrer and Laboratories Esteve. The rice varieties which we will co-develop and co-commercilize with Hisparroz will be targeted at clear needs in the rice production sector which Oryzon can approach using our innovative technology. Our partnership with Hisparroz is of special importance for us as it represents our first agreement with a major multinational in the rice sector and it gives us international visibility.

Hisparroz, the leading Spanish company in rice seed production, is owned by the family Hernandez Calleja, whose industrial and commercial strategy is integrated within the group Herba Ebro Puleva.

Spain is a major world force in the production and export of rice, with Herba being the major European rice company, commercializing approximately a third of the rice consumed in the EU. Rice production per hectare in Spain is at one of the highest levels in the world, thanks to the application of advanced cultivars and constant research and improvement in production processes, in which the innovative approach of Herba has played a major role. Herba applies some of the worlds most advanced technology, from the processes of production to the optical selection of grain colour using photoelectric cells, the use of scanning systems to detect contaminating materials, vacuum sterilization and automated packaging lines. In the EU context, Spain is the second largest rice producer with 0.8 million tonnes produced annually. Since March 2004, when Antonio Hernandez Callejas was named President Executive of the Ebro Puleva group, the company has shown very strong growth in the sector as the result of an ambitious policy of acquisitions. In 2004, the English company Vogan & Company, which commercializes legumes and rice, was acquired, followed in September by the North American company Riviana Foods, the number one rice company in the USA, converting the group Herba into the world’s largest rice company. In 2005, the naming of Antonio Hernandez Callejas as president of the group coincided with the acquisition of the French company Panzani, confirming the group’s leadership position in the European food sector.

Oryzon Genomics, SA (www.oryzon.com) is a Functional Genomics company whose business model is based on “gene discovery “ which involves the application of large-scale, high-throughput research tools to determine the function of genes in chosen organisms, with the objective of subsequent patenting of the genetic applications developed. Oryzon made three new patent applications in this area in 2004. The companies division of New Developments in Molecular Diagnostics uses the most advanced techniques in Genomics, Proteomics and Bioinformatics, which have allowed the company to establish competitive research programmes in oncology in the areas of colon cancer and lung cancer and in neurodegenerative diseases in the areas of Alzheimer’s disease and Lewry Bodies Dementia. The company has a strong record of alliances with the Spanish pharmaceutical industry and with research groups in leading Spanish hospitals. In addition, the companies new technologies for gene discovery are applicable in the formation of non-transgenic plant varieties, in this area Oryzon is building a significant network of strategic alliances with leading companies in the agbiotech and food sectors,. Recently Oryzon signed an important agreement with the multinational BASF and is involved in important projects in the area of functional foods, a field of activity targeted as a strategic growth area for the company in the coming years.

Oryzon was created in the year 2000 as a spin-off of the University of Barcelona and of the CSIC IBMB and is located in the Parc Cientific in Barcelona. With a current headcount of 34 scientists, the company has grown rapidly, financed by the venture capital investor Najeti Capital, SCR, SA, after having received initial financial support from Enisa and CDTI, which allowed the company to establish its position internationally in the area of biomedicine. With a turnover of more than two million euros the company first recorded benefits in 2004 and has remained in benefit in the first two quarters of 2005.

Posted by Industrial-Manufacturing at 11:37 PM | Comments (0)

Taste the Flavor of Summer - Public Invited to Cirelli Foods Annual BBQ Bonanza Saturday, June 18th from 11 a.m. to 4 p.m.

Cirelli Foods, one of New England's largest, family owned broadline foodservice distributors, invites the public to their annual Barbecue Bonanza on Saturday, June 18th from 11 a.m. to 4 p.m.

MIDDLEBOROUGH, MA (PRWEB) May 27, 2021 -- Cirelli Foods, one of New England's largest, family owned broadline foodservice distributors, invites the public to their annual Barbecue Bonanza on Saturday, June 18th from 11 a.m. to 4 p.m. at their new corporate headquarters, 30 Commerce Boulevard in Middleborough, Mass.

An entertaining and FREE outdoor community event, Cirelli’s Barbecue Bonanza is a delicious day out for the whole family. Attendees will be able to partake of scrumptious summer barbeque and picnic foods including sausage, hot dogs, hamburgers, steak tips and other grilled delights. Keep the kids entertained with many fun activities such as magic and face painting.

Raffles will be held and special prizes awarded throughout the day. For each $25 spent, Cirelli Foods' customers will receive a raffle ticket for a chance to win a fully-stocked freezer full of food items. s

“It’s a pleasure to finally be able to get out and enjoy the weather after the long winter. The Barbecue Bonanza is an entertaining way to kick off the summer season and we anticipate a terrific turnout at our new retail location,” said Ray LeBlanc, CEO of Cirelli Foods, Inc.

Cirelli Expansion
Originally founded in Brockton over 50 years ago, Cirelli Foods is now located in a new, $13 million, 130,000 square foot headquarters and warehouse complex, with close proximity to Interstate 495, Rtes 44 and 24, located at 30 Commerce Boulevard in the Middleborough Industrial Park in Middleborough, Mass.

With a staff of 150 professionals, Cirelli currently services over 2500 accounts throughout Massachusetts, Rhode Island, New Hampshire and Maine.

From Humble Beginnings
Reaching over 2500 customers in the Northeast, Cirelli Foods is one of the largest family owned independent broad line foodservice distributor in New England. Cirelli's broad customer base includes: independent restaurants, multi-chain units, schools, healthcare facilities, non-profits, and other foodservice operations.

The retail division, originally referred to as Cirelli's Cash & Carry, was founded in 1967. Today Cirelli Marketplace in Middleborough, Mass. is a state-of-the-art retail operation offering a wide selection of name brand foods, paper goods and beer & wine to the general public. In addition to the retail outlet, Cirelli Foods has provided wholesale delivery to foodservice customers throughout New England for more than 50 years.

Cirelli Foods is part of the $27 billion UniPro Foodservice Cooperative, the nation's largest purchasing, marketing, and operating services organization for independent foodservice distributors, based in Atlanta, GA. Cirelli is one of only 50 regional suppliers included in UniPro's multi-unit program.

For additional information about Cirelli Foods, please contact Amy Roussel at 1-800-242-0939 or visit www.cirelli.com.

Contact: Steve Dubin, PR Works, (781) 582-1061, e-mail protected from spam bots

Posted by Industrial-Manufacturing at 11:36 PM | Comments (0)

Beverage-Air, Carrier Commercial Refrigeration and Xdx Innovative Refrigeration Technology Recognized in National Restaurant Association’s Innovation Award

Beverage-Air, division of Carrier Commercial Refrigeration was recognized with technology partner, XDX Innovative Refrigeration by the National Restaurant Association (NRA) and Foodservice Equipment & Supplies as the most cutting edge and innovative foodservice product for 2005, it was announced Saturday at an award dinner meeting during the association’s annual show.

Chicago, IL (PRWEB) May 27, 2021 -- Beverage-Air, division of Carrier Commercial Refrigeration was recognized with technology partner, XDX Innovative Refrigeration by the National Restaurant Association (NRA) and Foodservice Equipment & Supplies as the most cutting edge and innovative foodservice product for 2005, it was announced Saturday at an award dinner meeting during the association’s annual show.

Beverage-Air’s Prestige Plus line of foodservice refrigerator and freezer cabinets incorporate patented X-STREAM valve technology from XDX which reduces food spoilage and prevents harmful bacteria from growing as quickly, while reducing energy consumption. Antimicrobial handles, special down-ducting and shelving innovations combine to make the Prestige-Plus cabinets truly innovative and the recipient of the FES Dealer’s Choice Kitchen Innovation Award, the First Kitchen Innovation Award in the history of the National Restaurant Association.

“Our Prestige Plus foodservice equipment is an extension of our commitment to our customers and to this industry. Beverage-Air and Carrier Commercial Refrigeration are appreciative of the efforts of FES and the National Restaurant Association to recognize our innovations and industry leadership amidst the distinguished group of award winning manufacturers as the recipient of the FES Dealer’s Choice and National Restaurant Association’s Kitchen Innovation Award 2005.” said Tom Stritch, Vice President of Sales for Beverage-Air.

Beverage-Air’s Prestige Plus commercial foodservice refrigeration units, utilize X-STREAM technology from XDX, which enables temperatures to decrease faster, uses less energy consumption, improves humidity control and, ultimately, reduces defrost cycles and food spoilage. The antimicrobial door handles are positioned for easy and effective cleaning. Air distribution is able to evenly distribute temperatures throughout the cabinet. The product was evaluated by an expert panel of respected industry leaders, as well as foodservice industry professionals attending this year’s show. “We applaud the efforts of the National Restaurant Association,” added Jack McDonald, Senior Vice President of Sales and Marketing, “This award and the industry focus upon food safety will help us raise the bar for our customers in the areas of performance and food safety.

Independent laboratories have tested the XDX technology and have documented that the growth rate for spoilage bacteria under isothermal conditions was 65 percent less than the rate for products subject to defrost cycles. By using the XDX technology, food products with a traditional shelf-life of 3.3 days would have a five day shelf-life when temperature is held constant. XDX’s technology is used in a multitude of food service and restaurant applications, to supermarket and convenient store equipment, to the ultra-low temperature requirements of blood plasma storage, and is available in equipment from Beverage-Air, International Cold Storage, Cold Zone, Tyler Refrigeration, Russell. Witt Refrigeration, and Kramer; Divisions of Carrier Commercial Refrigeration.

Posted by Industrial-Manufacturing at 11:35 PM | Comments (0)

May 26, 2021

Meals on Wheels of San Francisco uses Trained Professional Case Managers, Drivers and Social Workers to Protect Homebound Seniors

Meals On Wheels Of San Francisco uses trained professional case managers, drivers and social workers to protect homebound seniors

San Francisco, CA (PRWEB) May 26, 2021 -- Meals On Wheels of San Francisco (www.mowsf.org) – the San Francisco nonprofit that “delivers hope” along with two meals a day to more than 1,100 homebound San Francisco seniors – says that today's article in the San Francisco Chronicle about another agency's food delivery program calls attention to the plight of homebound seniors everywhere.

“This was not one of our clients. However, it highlights the plight of this population and how as a community we need to band together to ensure their safety and that this sort of abuse does not happen,” says Sima Dahi, Chief Executive Officer of Meals On Wheels of San Francisco. “At Meals On Wheels, our highly trained professional drivers, case managers and social workers ensure not only the delivery of a hot meal to all of our 1,100 clients every day, but also that these clients are safe in their own homes. In a very real way, the Meals On Wheels staff person delivers hope along with that hot meal. Meals On Wheels is the first responder and the red flag about exactly the sort of abuse mentioned in today's San Francisco Chronicle article. My heart goes out to her.”

Dahi continues: “Also, our vital work is made possible in part by everyday heroes – our volunteers. They support our seniors by helping with all aspects of the operation. They ride along with our staff drivers and help deliver meals. They serve as friendly visitors for clients, calling on them once a week to sit and talk, play games, help around the house, or go for short walks. Often, our volunteers become valued members of our clients’ support systems. Our homebound senior clients, some of whom have been with us for many years, come from all walks of life. We function as an important connection with these seniors, who are often isolated and forgotten.”

About Meals On Wheels
Dedicated to serving meals and social services to homebound seniors, Meals On Wheels of San Francisco just celebrated its 35th anniversary at the annual Star Chefs & Vintners Gala ( 5/15/05). The annual benefit brought in over $750,000 in cash contributions to help homebound seniors. Another estimated $300,000 was donated via in-kind donations of products and services to offset the cost of producing the annual event which brings together a host of Bay Area culinary and wine-industry stars. Meals On Wheels delivers two meals per day to over 1,100 homebound seniors and a warm lunch each day to 200 more seniors at the Dorrwin Jones Senior Center. Among Meals On Wheels’ clients are 126 seniors over 90 years of age. For more information on Meals On Wheels call (415) 920-1111 or www.mowsf.org.

Posted by Industrial-Manufacturing at 02:10 AM | Comments (0)

Research and Markets: China Remains One of Most Important World Markets for Fresh and Processed Fish and Seafood

Research and Markets (http://www.researchandmarkets.com/reports/c17984) has announced the addition of Fresh & Processed Fish & Seafood In China: A Market Analysis to their offering.

Dublin (PRWEB) May 26, 2021 -- Research and Markets (http://www.researchandmarkets.com/reports/c17984) has announced the addition of Fresh & Processed Fish & Seafood In China: A Market Analysis to their offering.

As the Chinese fishing fleet has grown and spread its influence, China has become one of the most important markets in the world for fresh and processed fish and seafood, despite per capita consumption of such products still being below the levels in many developed countries. This new title covers the market for fresh fish, seafood, processed fish products and frozen and canned fish in the People's Republic of China.

The report provides an overview of China's total food market, including food & non food market statistics up to 2004. It includes the volume & value of the market for fresh & processed fish & seafood, including its regional and sector shares, up to 2004. The report looks at the pricing trends of China's fresh and processed fish and seafood up to 2004 and provides volume & value forecasts for fresh and processed fish and seafood by total market size and sector growth trends up to 2009.

A marketing & advertising analysis, including consuming behaviour analysis in China is to be found in the brief. It analyses the type and sales of China's retail outlets up to 2004 with list of leading players. Statistical data of fisheries and aquatic products by revenue, output volume products and sector breakdown, including key manufacturers statistics are provided. Profiles of leading companies in the sector of fresh and processed fish and seafood and key contacts and trade events are also included in the analysis.

For more information visit http://www.researchandmarkets.com/reports/c17984

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

Posted by Industrial-Manufacturing at 02:09 AM | Comments (0)

Loans Available to Restaurant and Retail Businesses

Receive funding in as little as 10 days based on visa and or mastercard retail business transaction

(PRWEB) May 26, 2021 -- The Cash Advance Program a type of funding, called receivables factoring, allows a merchant to sell their future receivables at a discount so that they can use funding for working capital, equipment purchases, advertising, renovations, expansion and more.

Businesses can:
Qualify for $5000 to $125,000
Receive funding in as little as 10-days
Use credit card transactions to pay off the cash advance. This is not a business loan, but an advance.
Raise their business credit score
Enjoy no upfront fees, no closing costs, no equity loss
Easy qualifying
Restaurant or Retail Business
At least 1-year in business
Accepts VISA/MasterCard as a form of payment
Provide processing statements for the previous 6-months of at least $4,000 per month in VISA/MasterCard
Provide 6-months of bank statements with consistent balances (only necessary to achieve larger advances)
Acceptable personal and business credit
Has no open tax liens, judgments or bankruptcies
Is in good standing with property leaser with at least one year remaining on its lease

Posted by Industrial-Manufacturing at 02:08 AM | Comments (0)

Zesty Food Manufacturers Join Forces to Battle Debilitating Disease

Gourmet food distributor Innuendo Enterprises LLC join with local food manufacturers at Hot Licks Festival to raise funds for ALS research.

San Diego, CA (PRWEB) May 26, 2021 -- Innuendo Enterprises LLC, a distributor of shelf stable gourmet food products, participated Sunday, in the Hot Licks Annual Fiery Food Festival.

The Hot Licks Fiery Food Festival, which began in 1995, was designed to showcase the wild and emerging world of spicy foods in San Diego. It has grown during the past 10 years, and is attended by thousands of people each year. Besides the sheer entertainment value of this event, each year proceeds from the event are donated to a charitable organization. This year proceeds were raised to benefit ALSA.

The ALS Association (ALSA) is the only national not-for-profit voluntary health organization dedicated solely to the fight against amyotrophic lateral sclerosis (often called Lou Gehrig's disease). The mission of The ALS Association is to find a cure for and improve living with ALS. The ALS Association, Greater San Diego Chapter is dedicated to families affected by Amyotrophic Lateral Sclerosis through patient support, advocacy efforts, public awareness and education while enabling research for a cure and improving quality of life.

Innuendo Enterprises LLC is extremely proud to be a part of events like this which benefit organizations that help so many people. Craig Learner and his business associate Jane Wagner are the owners of the fabulous Seaport store, Hot Licks, which hosts this event.

For additional information (or sample, copy or demo), contact: Ron Levi at Innuendo Enterprises LLC, 8010 El Matador Drive, Gilroy, CA 95020 or email us at e-mail protected from spam bots.

Innuendo Enterprises LLC:
Manufacturers of Bucky Goldstien’s Hot Sauce, Baboon Ass Brand Hot Sauces, and Two Goombaz Gourmet Italian Gravies. Distributors of products by Shemps Food Works, Quintessential Foodworks, Original Australian BBQ Company, Smokin’ Joe Jones BBQ Co., Myhotsauces.com LLC, and El Chile Sabroso.

Posted by Industrial-Manufacturing at 02:06 AM | Comments (0)

May 25, 2021

Free “Live” Weight-Loss Classrooms on the Web

“Food vs. Supplements: What’s Right for Your Waistline?” WeightLossBuddy. com, the free website that pairs people with Buddies who help them lose weight and keep it off for good, will hold its first “Live Weight-Loss Classroom on the Web” on Wednesday, May 25, at 11 p.m. EST.

(PRWEB) May 25, 2021 -- WeightLossBuddy.com, the free website that pairs people with Buddies who help them lose weight and keep it off for good, will hold its first “Live Weight-Loss Classroom on the Web” on Wednesday, May 25, at 11 p.m. EST.

Just in time for bikini season, Doug Kalman, MS, RD, CDN, national spokesman for the American College of Sports Medicine, will tell you everything you need to know about getting vital nutrients from food supplements.

During Kalman’s chat, you will find out:
- Why are trans-fatty acids bad?
- What is the difference between a nutritionist and a dietitian?
- Is exercise mandatory for weight loss?
- Are all vitamins equal?
-Do fat-burning pills really burn fat?
-Will there ever be another phen-fen?

“Weight Loss Buddy’s ‘Live Weight-Loss Classrooms on the Web’ are free public-service forums where people can chat with experts,” says Joey Dweck, founder of WeightLossBuddy.com. “With diet and nutrition information changing daily, it is crucial that people get free, instant one-on-one expert advice, and that’s what our live chats give.”

With the epidemic of obesity in America, these “Live Weight-Loss Classrooms on the Web, ” which are hosted by MDs, dietitians, psychologists, certified trainers, life coaches and weight-loss authors, couldn’t come at a better time, Dweck says.

By giving advice in a live, hosted, question-and-answer format, the “Live Weight-Loss Classrooms on the Web” will help you win the battle of the bulge and help you start a new healthier lifestyle,” Dweck says.

Weight Loss Buddy’s “Live Weight-Loss Classrooms on the Web” are designed to supplement the 24/7 advice you get from your real or virtual Buddy at WeightLossBuddy.com.

For more information on the Weight Loss Buddy program and on Weight Loss Buddy’s “Live Weight-Loss Classrooms on the Web,” go to WeightLossBuddy.com.

Press Contact: Joey Dweck
(877) BUDDYUP (877-283-3987)
WeightLossBuddy.com

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

Stem Cell Research – Barking Chicken - Imminent Chicken Shortage

A Barking Chicken is being engineered using stem cell genrated embryo's in Nothern CA USA, to help resolve the impending shortage of chicken being caused by unheralded use of Peri-Peri in the USA

(PRWEB) May 25, 2021 -- According to confidential sources, an impending shortage of chickens is believed to be imminent in the USA for the balance of 2005 thru 2008. This shortage is due to the sudden increase in demand for chicken as a primary source of nutrition. Hence causing a new chicken breed to be mechanically engineered which will bark like a dog. Stem cell Research has now begun to develop what is being called “The Nando’s Peri-Peri Barking Chicken”

A Spokesman for CAUSA (Chicken Assoc of the USA) says
“The Barking Chicken will solve this impending disaster”. The unprecedented demand for chickens is being caused by the use of Nando’s Peri-Peri Hot Sauces.

A Nando’s spokesman is quoted as saying that it will make no difference to sales of chickens whether they bark or not. “People won’t care if the chicken barks or not!”.

The Scientists & Veterinarians in Northern CA responsible for this “Nando’s Barking Chicken” were not available for comment.

This addictive Peri-Peri Hot Sauce may be obtained in small quantities at http;//www.nandosusa.com.

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

New ISO Food Safety Auditor Training in Long Beach, CA 11-15 July, 2005

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

(PRWEB) May 25, 2021 -- 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 Food Safety Auditor Training is offered 11-15 July, 2005 in Long Beach, 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 on the web.

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.

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

May 24, 2021

Ten Best Cooking Schools in U.S. and Canada Named In Survey According to Latest Study Among 150 Leading Food Editors, Culinary Writers, and Restaurateurs

150 culinary industry leaders were asked to name the best professional cooking schools in the U.S. and Canada. The ten best cooking schools according to these culinary experts cover a broad range.

(PRWEB) May 24, 2021 -- In new research for CookingSchoolsCompared.com, 150 food editors, journalists and restaurateurs were asked to name the best professional cooking schools in the U.S. and Canada.

The industry study was conducted by TrueComparison.org and included e-mail, web and direct mail responses. “Each respondent could submit only one survey, and we used a list of culinary industry experts so we protected our results from the repeat voting that has occurred in other rankings,” said a spokesperson from market research firm TrueComparison.org.

In no particular order, the top ten rated culinary schools according to the survey results were: The Culinary Institute of America, The French Culinary Institute of New York City, Ottawa Culinary Arts Institute, Johnson & Wales University, New England Culinary Institute, California Culinary Academy, L’Academie de Cuisine, Tante Marie’s Cooking School, Kendall College and the George Brown Chef School.

The professional cooking schools range in size from the tiny Tante Marie’s Cooking School in San Francisco, to The Culinary Institute of America, one of the world’s largest institutions devoted to culinary education. Canadian schools Ottawa Culinary Arts Institute, affiliated with Le Cordon Blue Paris, and the George Brown Chef School in Ontario, Canada were also named by respondents to the list.

The Top Ten Rated Cooking Schools list will be used by CookingSchoolsCompared.com for its head to head comparisons of more than 40 leading culinary schools included in their data.

About CookingSchoolsCompared.com
“While there are many websites that provide a directory of 1400 or so cooking schools in the US and Canada, only CookingSchoolsCompared.com offers real comparison data, including tuition costs, among 40 of the best and largest culinary schools.” said founder Gregg Dearth.

By selecting choices from a list of various attributes, visitors to CookingSchoolsCompared.com can rank culinary schools according to their personal criteria, including tuition cost, student/teacher ratio and instructor experience.

For more information visit their web site at www.CookingSchoolsCompared.com, call Gregg Dearth at 203.532.1050 or send an email to e-mail protected from spam bots

Contact:
Gregg Dearth
203-532-1050
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:20 AM | Comments (0)

As Credit Card Discount Rates and Merchant Fees Continue to Rise, Many More Businesses Are Returning To Paper Checks As Their Preferred Method of Payment

As credit card discount rates and merchant fees continue to rise, many more businesses are returning to paper checks as their preferred method of payment. They are doing this because now there are no longer any costs associated with the occasional bad check, now that these businesses have become customers of a completely free service called NeverABadCheck.com.

(PRWEB) May 24, 2021 -- As credit card discount rates and merchant fees continue to rise, many more businesses are returning to paper checks as their preferred method of payment.

They are doing this because now there are no longer any costs associated with the occasional bad check, now that these businesses have become customers of a completely free service called NeverABadCheck.com.

Neverabadcheck.com offers a “check guarantee” service to quick service restaurants, family style dining establishments, convenience stores, gas stations, dollar stores, and other businesses. The only requirements are that the check be imprinted with the customers name; address and phone number, be under $50.00, and not be on that stores ‘hot check list.’ That is right, the bad checks (only the bad checks) go directly to them, and they pay you for each bad check within 30 days or as soon as it is collected.

They know that every dollar counts and the business owners do not have the time or resources to collect bad checks. NeverABadCheck.com assumes all of the risks of taking checks. They pay you on every check including NSF, account closed, stop payment, fraudulent…all checks up to three checks on an individual.

Taking checks is still very profitable for businesses. According to a recent Cardservice International study, cash still accounts for the vast majority of all purchases. However, paper checks are a close second. Even in an age of electronic banking and online commerce, the paper check accounts for nearly 65% of all non-cash transactions in American business today.

Because they make their money off the allowed state fees, the program is absolutely free to businesses. Each business is provided a personal web page where they can easily access all of their information 24/7.

John McRae, owner of NeverABadCheck.com promises, “Our great customer service will make your life easier. If your customer wants to pay the bad check at your store, just notify me and we drop them from your stores “hot list”.

NeverABadCheck.com is an affiliate of Restaurant eFund. They have been successfully performing this service for thousands of businesses since 1998.

Contact:
John Mcrae
972-743-6897
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:20 AM | Comments (0)

Orchid Hill Winery Uncorks ‘Club OH!’

Promising to put more “OH!” in the lives of wine drinkers, Orchid Hill Wines (www.orchidhillwine.com), made at the best little vineyard in Paso Robles, is pleased to launch Club OH! -- the first club exclusively devoted to lovers of Orchid Hill wines or those who wish to become one.

Paso Robles, CA (PRWEB) May 24, 2021 -- Promising to put more “OH!” in the lives of wine drinkers, Orchid Hill Wines (www.orchidhillwine.com), made at the best little vineyard in Paso Robles, is pleased to launch Club OH! -- the first club exclusively devoted to lovers of Orchid Hill wines or those who wish to become one.

As a new Club OH! member, you will receive a special “thank you” bottle of your choice of Orchid Hill wine with your first shipment – four bottles for the price of three!

“Orchid Hill is an up-and-coming vineyard in an up-and-coming region,” says Victor Brandstetter,” Orchid Hill’s marketing director. “Receiving our wines at a great price at your home or office is a great way to taste what wine insiders are talking about.”

What they’re saying about Orchid Hill wines:
Greg Keith, wine director at the Sir Francis Drake hotel in San Francisco needed just two words to describe his first Orchid Hill wine tasting experience: “Absolutely delicious,” he said. We think you’ll agree.

In keeping with the Club OH! spirit, memberships are free and can be canceled at any time. Club OH! membership benefits include:

•A “thank you” bottle of your choice of Orchid Hill wine with your first shipment. Members actually receive four bottles for the price of three.
•Three bottles of Orchid Hill wines shipped to their home or office two times a year and charged to your credit card
•15% off when purchasing any Orchid Hill wines
•25% off when purchasing any cases of Orchid Hill wines
•15% off any Orchid Hill wines accessories or gifts
•Notification of exclusive winemaker events and wine specials
•Subscription to our quarterly newsletter: Over the Hill, covering news and events taking place at Orchid Hill winery.

For further information or to join Club OH! visit: www.orchidhillwine.com.

Members of the media may contact Joseph Finora at: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:19 AM | Comments (0)

Lake Champlain Chocolates Introduces New Gifts For Autumn, Halloween & Thanksgiving

(Burlington, VT) Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its fall line of retail products for Autumn, Halloween, and Thanksgiving.

Burlington, VT (PRWEB) May 24, 2021 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its fall line of retail products for Autumn, Halloween, and Thanksgiving. Made in small batches from Belgian chocolate and 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.

The Chocolates of Vermont 18-piece gift box features a fall foliage scene complete with a sitting bench, a woodpecker, and colorful maple leaves. For over two decades, handcrafted molds have shaped this medley of chocolates celebrating the memorable tastes of Vermont -- a “harvest of flavors.” The complementary 5-piece Truffles gift is filled with an assortment of mouthwatering chocolate truffles and is reminiscent of crisp Autumn evenings, picturing pumpkins, gourds, and leaves.

Autumn Square Medallions features brown, orange, gold, and red-foiled chocolate squares in a gift box tied with dark brown ribbon. The Autumn Coins Gift Bag is filled with red and gold-foiled milk and dark chocolate coins. Peanut butter, caramel, and mint chocolate leaves are in the Leaves Gift Box. Peanut Butter Leaves are also available separately in a gift bag, as are Caramel Leaves.

The dark chocolate hand-painted Pumpkin Face is in a gift bag tied with orange ribbon. Halloween Coins Gift Bag features orange-foiled milk chocolate coins. The dark chocolate Centerpiece Turkey is an annual handmade favorite, as are Placesetting Turkeys in milk & dark chocolate for Thanksgiving. Autumn Signature Squares are decorated with colorful trees, leaves, flowers, pumpkins, and acorns. Additional products include Spooky Cat, White Chocolate Ghost, and Pumpkin Pops. Countertop dispensers of Hazelnut Praline Pumpkins & Caramel Leaves fill out the line.

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 and Kosher-certified, 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.
Prices, specifications, and packaging are subject to change.

Posted by Industrial-Manufacturing at 04:18 AM | Comments (0)

May 23, 2021

Campfire Cafe Films Fall Season With Country Music Artists

Viewers of Campfire Cafe, the only open fire cooking show on TV, will be delighted to see their favorite Country Music stars relaxed and having fun cooking with host Johnny Nix in the new Fall 2005 season series.

(PRWEB) May 23, 2021 -- Artists featured in the new series are: Mark Chesnutt, Joe Diffie, Aaron Tippin, Adam Marshall, Andy Griggs, Mark Wills, John Conlee, Brad Cotter, Buddy Jewell, Jett Williams, Daryle Singletary, Rhett Akins, Kentucky Headhunters (brothers, Richard and Fred Young), and the legendary Ray Price.

Filmed on location in the beautiful mountains of Tennessee at the Hank Williams Estate, home of daughter Jett Williams. The series features preparation of meals in real-time using authentic recipes from the Lewis and Clark Expedition. Host Johnny Nix has guest artists baking cakes, cobblers and pies, roasting turkey, Cornish game hens and buffalo, grilling salmon, frying venison and cooking hams – all over an open fire!

"I've never agreed to do a cooking show before", said Mark Chesnutt. "But when I saw how Johnny cooks, I knew this was something I wanted to try!" Many of the featured artists had never before appeared on a cooking show. Being outdoorsmen for the most part, guests Daryle Singletary, Rhett Akins, and Aaron Tippin are looking forward to cooking at their hunting camps with their new open fire expertise learned from Johnny.

Some of the artists were so impressed with the gourmet meals cooked that they took "to go" plates just so their wives would believe what they accomplished. Mark Chesnutt baked a Gingerbread Pear cake that he took back to the hotel for breakfast. "It was great fun working with these folks, and finding out that they love to cook outdoors just like everyone else," said host Johnny Nix. Viewers will be looking forward to each episode in the series to see their favorite performers doing something totally unexpected…mixing, chopping and roasting.

The 13-episode series premieres on PBS and RFD-TV on DISH and DIRECTV networks in September 2005. Campfire Cafe is now in its sixth season of broadcast and features the open fire cooking expertise of the nation's leading expert, Johnny Nix.

Contact:
Pamela Alford
800-556-0414
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:47 AM | Comments (0)

Two New York Metro Personal Chefs Team Up To Offer An Introductory Share A Personal Chef Service

Professional Personal Chefs Donna Mintz of Basil & Barbells and Lia Soscia of Home Cooking Consultant have been working diligently over the last several months to educate New Yorkers and Long Islanders on the many benefits a personal chef can bring to families and individuals looking for healthier meal options.

New York, NY (PRWEB) May 23, 2021 - Professional Personal Chefs Donna Mintz of Basil & Barbells and Lia Soscia of Home Cooking Consultant have been working diligently over the last several months to educate New Yorkers and Long Islanders on the many benefits a personal chef can bring to families and individuals looking for healthier meal options. After seeing the flood of recent health studies on obesity and bad-eating habits as well as news stories which talk about some of the time-saving benefits of hiring a Personal Chef, Chefs Donna and Lia realized that an introductory service offering could give consumers a way in which they could try their own Personal Chef Service with a friend.

In the last 10 years there has been amazing awareness of the personal chef industry among those who have a cooking interest, watch the Food Network, or search for new career options on the web. However, the general population in the NY Metro area are still unaware that personal chefs are even an option when considering “What’s for Dinner?” ideas. “When we begin to explain to people who have never heard of a personal chef, and just what a personal chef does, such as menu planning, shopping, meal preparation and kitchen cleanup, the light bulb finally goes off,” states Chef Lia. “They do the math and realize that for a similar monthly expenditure which now includes noisy and fat-laden restaurant and takeout meals, they can eat a customized variety of meals in the comfort of their own home.” Chef Donna adds, “When one of my clients, who is a single mom with a busy career, considered the amount of time it takes to plan and prepare healthy meals on a daily basis for her family, she realized that having her own Personal Chef as part of her household team was just as cost and time-effective as having a housekeeper who cleans. The difference, though, is that now they eat healthier too!”

As part of their ongoing campaign of Personal Chef Service awareness in New York City and Long Island, Chef Donna and Chef Lia have created a new introductory level service called the “Share A Personal Chef” program. This new offering is a way in which people who might consider hiring a personal chef can get a personalized introduction without all the risk. All they need to do is get a friend to want to try the service with them and they split the service cost.

Here’s an overview of the new Share a Personal Chef Service:

A minimum of 2 families up to a maximum of 4 families will choose and agree on 3 different entrees and sides (where applicable). This service will provide 3 nights worth of meals (a choice of 3 entrees and appropriate sides agreed upon by all families). All cooking will be done in one day at one family’s home. The other families will then pick up their meals from their friend’s house at the end of the day. There are also two different levels of service to choose depending upon whether you are a couple or family. Additional servings, if needed, are available for an additional cost. In addition, the families would split the cost of the food. As an added bonus, if any of the families decide to continue with a contracted service after the Share a Personal Chef Introductory Service, they will receive a $50.00 discount coupon, which will be applied to the first chef service. The Share a Personal Chef Service starts around $18.75 per person. (Pricing depends on food selections).

“This is a new-wave version of the cooking club whereby local families group together and cook a week’s worth of meals for each family involved. With the Share a Personal Chef program, they get the same time benefit along with added expertise in healthy meal options without all the work. All they have to do is find a friend and choose the menu!” states Chef Donna. “If you can justify the expense of a housekeeper and gardener, you can justify having a Personal Chef. All you do is add the expense of ordering takeout or eating out, the time it takes to plan and prepare the meals, and the toll on your health for not eating the right combination of foods, and you can certainly realize a Personal Chef is affordable,” states Chef Lia. In fact, if you give up that daily pack of cigarettes and Starbucks, which are pretty expensive here in NY, you will be able to invest that money back into healthy eating.

For more detailed information about the Share a Personal Chef program which is available in NYC and Long Island, please visit these websites:

New York City – Basil & Barbells, Chef Donna Mintz http://basilandbarbells.com/shareachef.htm

Long Island – Home Cooking Consultant Personal Chef Service http://ChefLia.com/shareapersonalchef.html


About Basil & Barbells – Chef Donna Mintz, C.P.T. has always been interested in cooking and fitness. She became a Certified Personal Trainer and has additional certifications as an Aerobics Instructor, Kickboxing Instructor and Sports Nutrition. She is also a Certified Fitness Nutritionist. Donna started her career as a Personal Trainer by going to client's homes and working with them using resistance tubing and medicine balls, as well as free weights. To augment her already successful fitness program, she became a Professional Personal Chef through coursework at the United States Personal Chef Association. Since then Chef Donna has created a unique business enterprise, Basil & Barbells, which is a blend of her two passions, fitness and cooking. She is dedicated to teaching people, in a short amount of time, what it took her years of schooling, studying and experimentation to learn. Visit http://basilandbarbells.com or call Chef Donna at 212-924-7887.


About Home Cooking Consultant Personal Chef Service – Well-seasoned cooking services and advice for the Long Island area. Chef Lia Soscia has been cooking for over 30 years. Her company Home Cooking Consultant is dedicated to bringing families back to the dinner table through services that include home meal planning and preparation, cooking lessons, recipe research, modifications and testing, personal cookbook publishing and kitchen organization and design consultation. Chef Lia is a member of the United States Personal Chef Association, Women Chefs and Restaurateurs, Cooking Club of America, and the Bellmore Chamber of Commerce. She is Serv-Safe Food Safety Certified, Licensed and Insured. Visit http://ChefLia.com or call Chef Lia at 516-826-3169.


Press Contact:
Lia Soscia
516-826-3169
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:46 AM | Comments (0)

Cheflive Lands Another Major Chef

Chef Sean Di Cicco of the Venetian Resort in Las Vegas is the latest executive chef to join Cheflive's board of directors.

Las Vegas, NV (PRWEB) May 23, 2021 -- Joining Chefs Andre Rochat, Jacques van Staden, John Howie and Carlos Guia, Chef Sean Di Cicco will share his expertise serving on Cheflive's board of directors. Cheflive is an innovative digital media company producing cooking shows in high-definition digital video at a studio location within a couple miles of the Las Vegas Strip, opening this summer.

Chef Di Cicco graduated from the Culinary Institute of America in Hyde Park, New York. Soon after graduating, Sean landed a lead cook position at New York’s famous Tavern on the Green.

Always up for a challenge, Sean later became chef/owner of a fine dining establishment in Philadelphia, specializing in “American Continental Cuisine.” He continued his career with Executive Chef positions in hotels, including The Hualalai Resort Four Season in Kona, Hawaii, and Banquet Chef at Caesar’s Palace in Las Vegas, Nevada. Deciding to settle down in Las Vegas, Sean found his place at The Venetian Resort Hotel Casino as Executive Sous Chef in Charge of Banquets, and in 2003 he was named Director of Culinary Operations. His commitment to excellence has gained him the respect of his peers as well as those who work under his exceptional guidance.

Chef Di Cicco has been impressed with the unique business concept behind Cheflive, and looks forward to supporting the company's success. Speaking of Cheflive's video download model, he says "this company truly is dedicated to bringing chefs out of the kitchen and directly in front of the customer". The name "Cheflive" has been received positively by the public and is the first food portal website of its kind.

Cheflive is aggressively seeking interested investors – for more details please request an investor package from the company by email, phone or online.

Contact:
John Guinivere
702-228-4705
e-mail protected from spam bots
Cheflive, Inc.

Posted by Industrial-Manufacturing at 04:45 AM | Comments (0)

Delight Foods Inc. Awarded a Small Business Innovative Research (SBIR) Phase I Grant by the U.S. Department of Agriculture (USDA)

Delight Foods, Inc. based in Morrisville, North Carolina, has received notification of an award by the USDA to fund a Phase I SBIR project entitled, “Packaging and Marketing of Domestic Vegetable Soybeans.”

Morrisville, NC (PRWEB) May 23, 2021 –- Delight Foods, Inc. has received notification of an award by the USDA to fund a Phase I SBIR project entitled, “Packaging and Marketing of Domestic Vegetable Soybeans.” The USDA SBIR program awards competitive grants to small businesses. If successful, this research could lead to social and commercial benefits. John Ujvari at the Chapel Hill SBTDC provided helpful feedback to Delight Foods during the grant writing process. Prior to this grant, Delight Foods conducted four years of research into the Domestic Production of Vegetable Soybeans in partnership with crop scientists, food scientists, and farmers.

The principal investigator for this project, Ms. Lila Y.Chung, Delight Foods President and Founder said, “Our research represents a new opportunity to small family farmers in North Carolina – but this group has been offered other income alternatives to tobacco before, only to be disappointed by the lack of marketing support available once the product launches.” Ms. Chung continued, “It is not enough to conduct the agricultural field research. This SBIR Phase I grant addresses the equally important marketing and packaging issues.”

Ms. Neesha Mirchandani, responsible for the planning and execution of the project commented, “As an immigrant from Hong Kong, it is Ms. Chung’s dream that North Carolinians will be able to replace lost tobacco income with healthful and profitable agricultural products. She brings her Asian heritage to bear on this project – and if it succeeds, it will be only fitting that it will benefit her home state for almost three decades - North Carolina.” Ms. Mirchandani also noted that the soybean project has led to the formation of a membership organization of small family farmers called the Eastern Growers’ Association (EGA). Delight Foods will support EGA’s request to the North Carolina Department of Agriculture to build a processing plant in the distressed Eastern counties of the state.

Ms. Chung said, “The family farm is an integral part of the American fabric. That’s why we were encouraged to hear of Agriculture Commissioner Steve Troxler’s Agricultural Development and Farmland Preservation Trust Fund. We welcome his commitment to small family farms as a way “to revitalize our communities and bring economic and environmental benefits to all North Carolinians.”

Delight Foods, Inc. is a privately-held company in Morrisville, North Carolina providing a variety of healthful products including vegetable soybeans, soy-based vegetarian patties and nuggets, texturized vegetable protein, baked goods, and soy energy bars. To learn more about Delight Foods, visit www.delightsoy.com

Contact:
Neesha Mirchandani
919-696-4531
e-mail protected from spam bots
Delight Foods Inc.

Posted by Industrial-Manufacturing at 04:44 AM | Comments (0)

Fun after Five in Fredericksburg Successful Event for Chamber of Commerce and 400 Plus Members

The Fredericksburg Chamber of Commerce held its May Fun after Five, another in its series of monthly mixers, at Bejas Grill & Cantina. "The Chamber has had a lot of great events," said Joe Kammlah, Chamber President. "But this is one of the most successful ever."

(PRWEB) May 22, 2021 -- The Fredericksburg Chamber of Commerce held its May Fun after Five, another in its series of monthly mixers, at Bejas Grill & Cantina. "The Chamber has had a lot of great events," said Joe Kammlah, Chamber President. "But this is one of the most successful ever."

The mixer was sponsored by Fredericksburg Realty, owned by Sherman Durst, on the occasion of its 40th anniversary. Zertz; Bryla and Schoessow, Attorneys at Law; and Clear River Pecan co-sponsored the event. Bejas Grill & Cantina co-sponsored and catered the event.

Attendees enjoyed barbecued spareribs, boiled and coconut-battered shrimp and grouper nachos — some of the recent menu innovations served by Chef Kelly Rogers of Bejas Grill & Cantina.

A virtual "who's who" of the Fredericksburg business community, including representatives of the 30 million dollar Boot Ranch development, mingled among the flowers and greenery of the restaurant's plaza. Eric Bryla, owner of Bejas Grill & Cantina, estimated 400 people socialized, networked and conducted business during the three-hour period.

Photos of the evening's activities may be viewed on the Bejas Web site at www.bejasgrill.com.

About Bejas Grill & Cantina
Located in the downtown district of the central Texas community of Fredericksburg, Bejas Grill & Cantina draws guests from San Antonio, Austin and other Texas cities. Chef Kelly Rogers is known for an eclectic, international menu with a Southwestern bent.

For further information, contact:
Eric Bryla
Phone: 830-997-5226
E-Mail: e-mail protected from spam bots
Bejas Grill & Cantina
209 E. Main
Fredericksburg, Texas 78624
830-997-5226; Fax 830-997-5114
http://www.bejasgrill.com

Posted by Industrial-Manufacturing at 04:43 AM | Comments (0)

British Airways Wins Worst Vegetarian Caterer Award

London nutritionists Foods For Life have marked The Vegetarian Society's National Vegetarian Week by awarding British Airways ‘The world’s favorite airline’ an award for what they described as the worst vegetarian 'special meal' they have ever had.

(PRWEB) May 21, 2021 -- "The worst Vegetarian Caterer of the year award 2005." Winner BA

The authors of a best selling UK healthy vegan cookbook by Hamlyn, London nutritionist Yvonne Bishop-Weston and husband Tony food writer and vegan cook love their food.

They paid extra to fly with British Airways to Prague thinking they were more likely to get fed well, they also turned down the offer of a free upgrade to keep their "special meal".

"What we got was a small soggy white bread finger roll with some limp salad and a pot with three pieces of melon - not what you would expect from the 'world's favorite airline'" says Yvonne.

"The meal that everyone else got wasn't great from a nutrition point of view but would have been easy to find inexpensive vegetarian replacements - our meal was free of protein, freshness, the chocolate biscuit, the muffin, the juice and even the water that everyone else got”

“I dread to think what was in the water or juice that stopped it being vegetarian.”

The competition for this Award was stiff, apparently Hells Kitchen star and Michelin acclaimed foul-mouthed chef Gordon Ramsay came a close second. He’s always making jokes about slipping meat into vegetarian dishes showing a clear lack of understanding about allergies.

A vegetarian is unlikely to visit Mr Ramsay out of choice whereas I’ve previously had good meals on British Airways. Many non-vegetarians used to choose the option on BA flights because it was better than the meat choices. “The standards are obviously slipping and we want to nip it in the bud before they give vegetarian food a bad name.” adds Tony

Many people choose the vegetarian option because they think it’s going to be healthier. Quite often it’s tasty, but smothered in cheese so no healthier than a meat dish. The British Airways serving we got was neither healthy nor tasty.

To nominate your favorites for best and worst go to:
Make a Difference Awards http://vegan-awards.org.uk
Or email e-mail protected from spam bots

Editors Notes
London Nutritionists – http://www.foodsforlife.org.uk
Vegan Cookbook - http://vegan-cookbook.com
Vegan Recipes - http://recipes.foodsforlife.org
Health News – http://news.foodsforlife.org
Vegetarian News - http://veganworldwidenews.blogspot.com/

Yvonne Bishop-Weston
http://www.foodsforlife.org.uk/nutritionist/yvonne-bishop.html

Tony Bishop-Weston
http://www.foodsforlife.org.uk/tony-weston/tony-weston.html

Posted by Industrial-Manufacturing at 04:42 AM | Comments (0)

May 20, 2021

Listen up Howard Stern Fans - Captain Janks will Make You Laugh Tonight

Wack Pack Member Hosts Karaoke at Philly’s Irreverent BBQ Spot The Smoked Joint

Philadelphia, PA (PRWEB) May 20, 2021 -- On May 24 The Smoked Joint’s Tuesday Night Rock N Roll Karaoke and Revue will have a guest host, none other than Howard Stern Show favorite Captain Janks. PA native Captain Janks has made his name as a Phony Phone Caller since his first call during the OJ Car Chase. His Modus Operandi is to call in during live news coverage and insert any number of “Howard Stern-isms”. Much controversial hilarity often ensues.

It has been said that Captain Janks and his protégés have changed the face of news coverage, as we know it. Phony Phone Callers have been the among the first to publicly challenge the truthfulness and sincerity of the TV Media, a topic much at the forefront of today’s media circus. The Captain has recently come out of retirement and has a new CD to promote, as he will do during his appearance at The Smoked Joint, A Barbecue Experience.

The newest Captain Janks CD is a compilation of greatest hits and new material. The new CD, slated for release at the end of the month, holds a first ever recording of the now infamous Dan Rather call. Captain Janks somehow managed to insert himself between Dan Rather and A CBS Correspondent during a live broadcast from the Iraqi/Kuwait Border and with a gleeful shout of “Ba ba Booey, You Idiot” disrupted the broadcast.

During Tuesday night’s Rock N Roll Karaoke and Revue Janks will be holding a Howard Stern Trivia Contest with 15 of his soon to be released CDs as prizes. Additionally he will be available to make cranks calls for fans to their friends, family, co-workers etc. For Howard Stern fans this is an opportunity not to be missed!!

The Smoked Joint, A Barbecue Experience is owned and operated by ex-pat New Yorkers and long time Howard Stern fans Keith Gertler and Michael Berman. When approached by Captain Janks it seemed a natural fit. Penn Law Grad Michael Berman is also known as The Bermanator in competitive eating circles. He competed in the 13th annual Wing Bowl dressed as a giant be-crowned chicken and was a frequent guest on WIP’s morning show during football season. Gertler and Berman's much touted barbecue spot, a favorite of frequent take-out patron, Governor Ed Rendell, is known for its controversial tag lines nearly as much as for Gertler’s prowess in the art of smoking meats.

The Smoked Joint’s Rock N Roll Karaoke & Revue, KJ’ed by Nick of Xtreme Entertainment tales place every Tuesday night from 9:30 to 2am. On May 24th Jack Daniels will be holding a special promotion featuring give-aways, drink specials and in true Howard Stern tradition shot girls. The kitchen will be open until 1 am and will be offering food specials such as SJ Nachos, Jumbo Dry Rubbed Smoked Wings and the signature Smoked Ribs with Sweet Potato Fries.

Tuesday night is an opportunity to eat well, drink well, laugh well and sing as well as you can.

Posted by Industrial-Manufacturing at 04:18 AM | Comments (0)

Produce Processor Selects Ronningen-Petter DCF Filter for Innovative Sanitizing System

A produce processing company in Tennessee, with assistance from an ozonation system manufacturer in California, has developed an ozonation system for cleaning and sanitizing water used to wash fresh-cut vegetables and lettuce. It is among the first of its kind to be successfully implemented in a fresh-cut processing plant, and the Ronningen-Petter DCF Mechanically-Cleaned filter is the processor’s filter-of-choice.

(PRWEB) May 20, 2021 -- A produce processing company in Tennessee, with assistance from an ozonation system manufacturer in California, has developed an ozonation system for cleaning and sanitizing water used to wash fresh-cut vegetables and lettuce. It is among the first of its kind to be successfully implemented in a fresh-cut processing plant, and the Ronningen-Petter DCF Mechanically-Cleaned filter is the processor’s filter-of-choice.

Situation
The company processes and packages fresh-cut vegetables and lettuce in bags for the ready-to-eat market. Produce is washed, sanitized and transported through the plant by flume water, which is recycled in a closed loop. Previous cleaning methods used chlorine to sanitize the flume water, however, the water quickly became discolored and contaminated with suspended solids and chlorine residue. As a result, the flume water had to be replaced every two to three hours.

To improve product quality and conserve water resources, the owner of the company and his team of consultants spent nearly five years developing an ozonated wash system that applied the known benefits of injecting ozone into water as a means of sanitizing the flume water.

His goals were:
1) to obtain a longer shelf life
2) fresher taste and lower bacterial counts for his product
3) reduce the plant’s water consumption

In the original system prototype, coarse suspended solids were removed from the flume water by a rotary screen with a two millimeter gap. It became apparent during initial testing, however, that fine suspended solids also needed removal
before ozone was injected — to improve the dissolution of ozone in the flume water.

RPA Process Technologies Solution
After further design and testing, a new water cleaning and ozonation system was installed, which included two Ronningen-Petter DCF Mechanically-Cleaned filters equipped with 50 micron wedge wire screens. The DCF filters were placed immediately after the coarse rotary screen, to capture fine lettuce particles and prepare the water for ozone injection. The DCF filters perform a self-cleaning action by mechanically scraping collected particles from the filtering screen with a patented disc that moves up and down the screen, parallel to the liquid flow. Particles are then purged from the collection chamber at the bottom of the filter. This self-cleaning action is performed without halting production, and provides the highest quality filtering under continuous demand. Because the screen is cleaned without interrupting production, a consistently high flow rate is maintained.

Results
Continuous filter: Flume water is cleaned and recycled in an 800 liters-per-minute loop.

Fine filtering: Improves the dissolution of ozone, resulting in dramatically cleaner water, longer run times, and reduced water consumption.

Labor savings: Flume water replacement is required only once a day, instead of every two to three hours.

Ronningen-Petter DCF’s continuous filtering capability means the flume water is cleaned and recycled in an 800 liters-per minute loop without interruption.

Its fine filtering improves the dissolution of ozone in the flume water, resulting in:
1. dramatically cleaner flume water
2. longer run times between water changes
3. reduced water consumption.

Now, flume water replacement is required only once a day, instead of every two to three hours. The company owner is also very pleased with the system’s impact on product quality. His goals of longer product shelf life, fresher taste, lower bacterial counts, and decreased water consumption have been realized.

DCF also provides the additional benefit of improving the performance of a water chiller in the sanitizing system. Immediately after filtering, the flume water is pumped to a chiller where it is cooled to 5°C by spraying the water onto heat exchanger plates. The high quality filtering provided by the DCF eliminates the risk of suspended solids clogging the sprayer nozzles, and keeps the water chiller at optimum performance.

Conclusion
RPA Process Technologies is pleased that its Ronningen-Petter DCF Mechanically-Cleaned filters were chosen as a major component in the innovative sanitizing system developed by the produce processing company. DCF's continuous and high quality filtration make it the perfect solution for produce washing applications, giving the company improved quality and, ultimately, making their company more competitive.

Application Details
Filter model: (2) Ronningen-Petter DCF-1600s
Type of liquid: Wash Water
Pressure: 50 psi (3.4 bar)
Temperature: Chilled
Flow Rate: 211 gpm (47.9 m3/h)
Contaminants removed: Fine vegetable particles and debris

http://www.rpaprocess.com

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

May 19, 2021

Flies be Gone by MonsterFlyTrap.com- Building a Better Fly Trap for Protecting Families and Businesses Against Disease Carrying Flies

Flies be Gone is a powerful non-toxic, safe and effective alternative for eliminating disease carrying flies naturally. Designed for individuals and business that are concerned about the health of their families and patrons during the peak fly season. It eliminates the risks of using toxic pesticides that could harm humans and animals while protecting themselves from the spead of diseases that flies spread.

Atlanta, GA (PRWEB) May 19, 2021 -- Mosche the Flymaster of MonsterFlyTrap.com is at War again, a War against disease carrying flies.


Fly Season is upon us again. With the start of summer just around the corner and outside activities increasing, concerned families and businesses alike will once again have to deal with the onslaught of those pesky little insects and the terrible diseases they carry.

In the past, individuals and businesses had little choice in combating against this annual mass invasion. Every year their choices were limited to using pesticides containing toxic chemicals, messy and unsightly fly strips or in-affective and noisy bug zappers that need constant electricity.

With the development of Flies be Gone by MonsterFlyTrap.com, individuals and businesses now have a better and safer alternative for fighting back.

Flies be Gone was designed to solve multiple problems once and for all.

First- By using a safe non-toxic bio-mass bait that attracts flies to it like bees to honey it eliminates the need for dangerous chemicals that could harm both humans and animals. Once captured the flies die naturally.

Second- It was engineered to be compact but capable of eliminating a large numbers of flies for over a long period of time. In fact, one football sized Flies be Gone trap can hold up to 20,000 flies and will last up to a whole month. One trap also protects an area up to half of a football field.

Third- It requires no power so that it can be used virtually anywhere outdoors. No more worries about where to plug-in a bug zapper again.

Flies be Gone has been proven to be so effective and economical in controlling flies that it has been selected for duty with our US Armed Forces in Iraq, Afghanistan, and the USA.

As Mosche the Flymaster states "18 Billion Flies Can't be Wrong". If Flies be Gone can't eliminate them nothing can.

To find out more about this safe and effective alternative for eliminating flies outdoors this season visit:
http://www.MonsterFlyTrap.com

Contact Information:
Mosche the Flymaster
www.MonsterFlyTrap.com
Combined Distributors, Inc.
2505 Riverglenn Circle
Atlanta, GA. 30338
U.S.A.
Phone: 800-435-2960
Fax: 770-451-1272

Posted by Industrial-Manufacturing at 03:04 AM | Comments (0)

Carbs A Weigh, Inc. Launches into the Grocery Class of Trade

Carbs A Weigh, Inc. a New York based manufacturer of "Wheat Free/Gluten Free" low sugar frozen pizzas is introducing the line to the Grocery Industry.

(PRWEB) May 19, 2021 -- Carbs A Weigh, Inc., founded in October, 2003 has recently begun to introduce its unique “Wheat Free/Gluten Free” line of products to the Grocery Industry. John Muscarello, a 25 year pastry chef by trade and founder/President of Carbs A Weigh, Inc., created the line in response to his own families dietary needs.

“My mom was diagnosed with diabetes late in life and was unable to enjoy the foods she once did. Being a pastry chef, she came to me for help. Through hard work, trial and error, and the relentless desire to achieve good tasting fun food, where flavor and quality would never be compromised, Carbs A Weigh Inc. was born. With an unwillingness to settle for tasteless, unattractive, and undesirable foods, I spent months developing recipes and formulas to create fun food such as Pizza, Pepperoni Pockets, Cheese Crisps and Italian classics such as Manicotti, Lasagna, and Ravioli, just to name a few.”

The entire product line is Wheat Free/Gluten Free” with no added sugar and best of all, it “Tastes Great”. Anyone who is struggling with the dietary restrictions of diabetes or celiac disease (allergic reaction to wheat or gluten) can now enjoy great tasting pizza and crisps. (It is estimated that one out of every 133 people may have some form of Celiac Disease. (www.celiac.org)

Visit us at www.carbsaweigh.com or call toll free 1-800-321-1633 for further information.

Posted by Industrial-Manufacturing at 03:00 AM | Comments (0)

Corn Fed Labels Have Arrived

Labels made from renewable resources offer hope for “earth friendly" packaging.

Lenexa, KS (PRWEB) May 19, 2021 -- Spectragraphics Label Systems is one of the first label manufacturers in the United States to offer labels made from corn. The labels, made from NatureWorks™ PLA, allow abundant, annually renewable resources like ordinary field corn to replace finite ones (petroleum) in food packaging, labeling, and consumer goods packaging applications. The labels and packaging made from this film disintegrate in about sixty days when disposed of in a composting facility.

Spetragraphics has been working with customers primarily in the food and beverage industries to rebrand entire product lines using this new film technology. The PLA material is offered as an ultra clear sheet, producing the “no label” look on many substrates. The same technology is increasingly being utilized for other packaging needs like bottles and molded products. Organic, all natural and other whole foods processors are anxious to grow market share by incorporating these “earth friendly” materials.

The PLA label film is currently offered only with a clear PET liner, requiring similar labeling equipment used for other clear/clear labels. Through advanced engineering and testing, Spectragraphics has developed printing processes to meet some of the older labeling equipment requirements such as liner eyespots. The label film also has a limited print life requiring tight coordination with suppliers. Combinations of ultra violet and water-based inks are used to achieve high quality printing and opacity, while maintaining competitive label costing.

While organic food processors are a natural fit for labels and packaging made from NatureWorksTM PLA, SpectraGraphics is gearing up to make corn fed labels available to what they see as an ever increasing audience of “earth conscious” pressure sensitive packaging companies.

SpectraGraphics has been designing, engineering, and printing labels specifically for every imaginable use on plastic and plastic containers for over 25 years. Find out more at www.spectragraphics.com or at the Label Guru Blog - http://labelguru.typepad.com

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

Stonington Sea Products Smoked Salmon Named Best in National Review

David Rosengarten of The Rosengarten Report chooses the 25 best food products he has ever recommended. In the "Best Smoked Salmon" category he has chosen Stonington Sea Products smoked atlantic salmon as the best available. The Rosengarten Report received the James Beard Award in 2003 as the best food and wine newsletter in the country.

(PRWEB) May 19, 2021 -- The Rosengarten Report, a monthly national newsletter to food professionals and enthusiasts, has just issued a rating of the 25 best products it has ever recommended. On this exclusive list as “Best Smoked Salmon” is Stonington Sea Products’ smoked Atlantic salmon. In 2001 Rosengarten wrote that he “had tasted close to 100 smoked salmons to find the one.” In his May 9, 2022 report he says, “WOW! This was even better than three years ago... this is the salmon I would choose today as the best available and is one of the greatest products I have ever brought you.”

Stonington Sea Product’s (SSP) general manager, Richard Penfold, said “Stonington Sea Products is proud to receive this honor. We are dedicated to using the best slow smoking techniques with the freshest Bay of Fundy salmon and we are one of the last smokehouses in the USA to use the bench dry cure method. The nation’s best chefs and gourmands read the Rosengarten Report and this is significant recognition for us.”

In its fifth year, SSP was organized to build on the reputation of Stonington Maine seafood and bring employment to the fishing industry of Deer Isle. Its many products are sold in its retail shop and high quality food shops and restaurants. The web site: www.stoningtonseafood.com brings orders from around the country. A growing network of distributors and retailers make SSP’s products available throughout the East Coast and Mid-Atlantic regions.

The Rosengarten Report recognition is the latest in a series of accolades SSP has received from food critics since it opened in 2000: the Food Channel has featured Stonington Sea Products on its “Food Finds” program; two products won trophies at New York’s Fancy Food Show in 2003; Food and Wine, Saveur, Bon Appetit and J.W. Apple of the New York Times have reported on its high quality.

Stonington Sea Products has a state-of-the-art production facility and retail shop in Stonington, Maine.

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

Ask Filter Man Forum

Do you have a question about industrial filtration? Ask the experts! The new Ask Filter Man forum is an online industrial filtration community that will answer your questions about filtration at no cost or obligation to you.

(PRWEB) May 19, 2021 -- The new Ask Filter Man forum is a community that provides industrial filtration answers within a 24-hour time period, and it is completely free.


Selecting the Right Filter for Your Process:
Factors to Consider

When selecting a filter for a particular application, the following criteria should be considered:
• How large is the process volume? What is the flow rate?
• Is it continuous or batch process?
• What are the material characteristics of the solids being removed? How large are the particles? Is the material hazardous? Can the material being removed be recycled back into the process?
• What are the waste disposal costs? How often do bags or cartridges need to be replaced? Can the waste volume be reduced or eliminated by switching to a different filtration method?
• What are the labor and downtime costs for filter or cartridge replacement? Can downtime be replaced or eliminated by switching to a different filtration method?

Here is your chance to tap in to a forum of RPA filtration specialist that have decades of experience. They understand the impact your filtration system can have on your process, and would like to help guide you in the selection of the right system for your application and process requirements.

Here is a sample of a few questions:
1. We have Sweet Gas Pipeline that contain a noticeable amount of black powder (Iron Oxides and Iron Sulfides) what will be the best filtration system for it Please note that the line size is 56" dia.

2. I have an aqueous and a solvent based systems with 5-150 micron pigment particles. What filtration system do you recommend for a batch(2000 gal)or 33 gal/min continuous operation.

3. I am looking for an alternative to our current method of filtration. We are filtering high viscosity materials (50,000 cps) at 15 microns. We are using wire mesh cloth and our of our major problems is blinding of the mesh. Our runs are short (less that 100 gallons), so I am looking for small units with minimal dead volume.

RPA Process Technologies owns four brands that have been in the filtration business for over one-hundred years. They are Ronningen-Petter, Filtres Philippe, Filtres Vernay, and Malaxeurs Guittard.

Here is your chance to let them share their knowledge gained by experience with you!

http://www.rpaprocess.com

Posted by Industrial-Manufacturing at 02:57 AM | Comments (0)

May 18, 2021

Impromptu Wine Bar and Café Appoints Daniel Ahern as Executive Chef and Announces 3rd Anniversary Celebration

Impromptu Wine Bar and Café brings a celebratory summer to Madison Park with a new chef, summer lunch hours, and an outdoor patio.

Seattle (PRWEB) May 18, 2021 -- Daniel Ahern, formally of Cassis Bistro, has been appointed Executive Chef at the Impromptu Wine Bar. He joins Owner Cliff Willwerth with plans for new culinary innovations and festive fare to herald the restaurant’s 3rd anniversary.

Opening its celebrations with an Australian inspired menu and wine pairings, Impromptu introduces the exotic meats from “Down Under,” ostrich and kangaroo. The restaurant announced it is serving lunch beginning May 18th.

The cozy, informal, yet romantic café, with its spacious and gas-heated patio, is located on the shores of Lake Washington, in Madison Park. Three years ago, Willwerth, a first-time restaurateur, opened the café in the spirit of bistros that line the French Riviera. Impromptu, which originally started exclusively as a wine bar, has expanded to serving a full array of cocktails, regular winemaker dinners, a broad menu of small bites and dinner plates and an outdoor barbeque.

The heart of the café is its wine offerings served in Riedel glasses. Both the wine and dinner menus change every three months with a range of old and new world labels served by the bottle or the glass.

“I am very proud of Impromptu and have had great joy from our guests who patronize our café,” said Willwerth. “We have a really good time here. I have always believed that a warm welcome, personal touch and a high level of quality ultimately leads you to where you want to be. A restaurant takes time and care to grow and as we celebrate our 3rd anniversary and enter our 4th year, I feel we are right where we want to be.”

About Impromptu Wine & Art Bar
Impromptu Wine Bar and Cafe provides a fashionable, intimate setting for Seattle residents and visitors to experience a comfortable neighborhood place. Here, amid fantastic views of Lake Washington, guests enjoy fine wines, inspired foods from around the world and the work of local artists. The only true wine bar in Seattle, Impromptu was modeled after a Southern French café once visited by Cliff Willwerth. Floor to ceiling windows trimmed with natural finished light woods invite the sunlight in the early evening and the moonlight at night. Guests can cozy up in rich black leather chairs or choose to be seated at one of the crisp white linen tablecloth-topped tables arranged with chairs in dark wood and colorful upholstery. Private Parties are accepted.

Location: 4235 East Madison Street, Seattle, Washington 98112, nestled in the heart of Madison Park on the shores of Lake Washington.

www.impromptuwinebar.com

206.860.1569

Posted by Industrial-Manufacturing at 03:23 AM | Comments (0)

Cheflive’s Cooking Show with Chef Jacques Van Staden Premiers in Las Vegas on Cox Channel 48

Tune in for the premier of Cheflive’s cooking show with Chef Jacques van Staden and his hilarious sidekick Bob on Cox cable 48 aired locally in Las Vegas, Nevada. The 30-minute show airs for the first time on Monday, May 23 at 11:00am.

(PRWEB) May 18, 2021 -- Viewers in Las Vegas will be treated to a sampling of original gourmet recipes presented by Chef Jacques van Staden, Executive Chef of Alizé at the top of the Palms Casino, on Cheflive's "Cooking with Jacques van Staden".

Chef Jacques and his helper “Chef Bob” prepare unique recipes such as veal marsala, osso bucco, seared ahi tuna salad, tuna tartar with ginger mayo, and even some specialties from Jacques’ homeland of South Africa such as Shellfish Poitjie, a flavorful stew with lobster, mussels, clams, calamari, saffron, fennel and tomato, while another recipe incorporates an Indian chutney on the oven-roasted apricot glazed chicken with couscous, mint and toasted almonds.

Unlike other cooking shows, viewers will be able to retrieve these recipe clips online at www.cheflive.tv, download the clips for a nominal fee, and watch the recipe as many times as it takes to get it down to perfection. Chef Jacques explains step-by-step which supplies and ingredients are needed, the number of servings and of course, many helpful tips for both amateur and experienced cooks.

Cheflive is an innovative digital media company which is producing cooking shows in high-definition digital video at a studio location within a couple miles of the Las Vegas Strip, opening soon. Shows will be seen by an audience of 75-100 guests, streamed live on the Internet, and archived for on-demand video download. Chefs preparing recipes and discussing epicurean topics include local and visiting chefs from all over the world.

Cheflive is agressively seeking interested investors and advertising sponsors. For more information, visit www.cheflive.tv and www.cheflive.com.

Posted by Industrial-Manufacturing at 03:22 AM | Comments (0)

May 17, 2021

Visidot to Present “Alternative to RFID” at RetailSystems 2005 Expo

Roger Hecker of Visidot will present a session titled “Alternative to RFID” at the RetailSystems 2005 Expo, in the AIDC Futures Theater, on Wednesday, May 25th at 4:00 PM.

Tel Aviv (PRWEB) May 17, 2021 -- Roger Hecker of Visidot will present a session titled “Alternative to RFID” at the RetailSystems 2005 Expo, in the AIDC Futures Theater, on Wednesday, May 25th at 4:00 PM.

In the session, Hecker will explore the challenges facing the deployment of RFID today. “The promised asset visibility of RFID will yield significant benefits throughout supply chain in the future, but companies need data capture solutions that work today,” he said.

“Supply chain and logistics operations need near-100% reading accuracy, real-time data for true visibility across the supply chain, standards-based solutions for interoperability with other systems, a cost-effective solution with minimal recurring costs, and solutions that work now,” he added.

Hecker will also detail the alternatives available for retailers, including introducing the newest version of the Visidot multiple-asset data capture solution. “The Visidot system is a field-proven, near-100% accurate, multiple-asset data capture solution that delivers these benefits and is working now,” he noted. Hecker is Visidot product manager at ImageID Ltd.

ImageID will officially introduce the latest version of the Visidot AIDC system at the RetailSystems 2005 Expo, booth number 2526, May 24-26 in Chicago.

For additional information, visit ImageID at RetailSystems 2005, booth number 2526, or on the Net at: (http://www.visidot.com).

About ImageID and Visidot
ImageID, the provider of the Visidot™ solution (http://www.visidot.com), develops and markets advanced multiple-asset Automatic Identification and Data Capture (AIDC) solutions. Based on imaging technology and sophisticated algorithms, the Visidot solution is capable of identifying and decoding hundreds of unique standard barcodes simultaneously in a single read, with unprecedented speed and accuracy. The Visidot solution is being used in retail supply chains, automotive manufacturing and reusable assets pool management operations to provide per-asset visibility and to increase operational efficiencies. ImageID is a multinational company with R&D; facilities in Israel and direct sales and partner networks in the US and Europe.

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

Ariadne Genomics Announces the Release of PathwayStudio™ Central, Client-Server Software for Biological Pathway Analysis

Ariadne Genomics, Inc. today announced the release of PathwayStudio™ Central, client-server software for visualization and analysis of biological pathways and gene regulation networks for bio-medical research labs, biotechnology and pharmaceutical companies. PathwayStudio™ Central is available for a free 20 day trial at www.ariadnegenomics.com.

ROCKVILLE, MD (PRWEB) May 17, 2021 -- Ariadne Genomics, Inc. today announced the release of PathwayStudio™ Central, client-server software for visualization and analysis of biological pathways and gene regulation networks for bio-medical research labs, biotechnology and pharmaceutical companies. PathwayStudio™ Central is available for a free 20 day trial at www.ariadnegenomics.com.

PathwayStudio™ Central builds pathways from microarray data, identifies biomarkers, and models drug responses. The software comes with ResNet™ database of 500,000+ functional relationships and MedScan™ tool for automatic extraction of information from scientific literature.

ResNet™ database of functional relationships for human, rat and mouse contains 52,000 annotated mammalian proteins, 40,000 chemicals, and over 500 thousand total functional relationships, among which there are 42,000+ physical protein-protein interactions, 46,000+ facts of gene expression regulation, and about 160,000 links between 1779 human diseases and individual proteins.

ResNet was compiled with MedScan™ unique Natural Language Processing (NLP)-based tool. MedScan™ leverages hand-crafted dictionaries of protein and chemical names, and precise text parsing and pattern matching algorithms specifically developed for biological text analysis.

“PathwayStudio™ Central helps scientists to keep current with literature using embedded MedScan information extraction tool that can “read” scientific text and extract functional relationships on the fly”, said Ilya Mazo, President of Ariadne Genomics. “They can get an immediate view of all known relationships for a protein or a small molecule, build pathways from gene lists or results of PubMed searches, or predict networks from the gene expression data.”

PathwayStudio™ Central is a scalable solution that can be easily deployed in a lab or throughout an entire organization, enabling pathway data sharing and user rights management. Server-side network analysis algorithms and MedScan information extraction tools allow for computation intensive tasks and provide convenient interfaces for the integration with internal frameworks and third-party products.

For more information, visit Ariadne Genomics website www.ariadnegenomics.com.

About Ariadne Genomics
Ariadne Genomics is a Maryland-based company developing systems biology tools for life science research: PathwayStudio™ Central client-server pathway analysis software, PathwayAssist™ desktop software for reconstruction, analysis and visualization of biological pathways; MedScan™ TextMiner, an automated scientific text processing tool; ResNet molecular networks database, created by automated extraction of biological facts from the entire PubMed, and Seqware™ personal sequence data management platform. More on Ariadne Genomics please find at www.ariadnegenomics.com.

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

So How Do You Get a Handle on Sugar Consumption for Your Family?

In response to this Sunday's New York Times front page feature, Low carbs? Who cares? Sugar is the latest demon, , bestselling parenting author Vicki Lansky says you need to do your homework

(PRWEB via PR Web Direct) May 16, 2022 -- In response to this Sunday's New York Times front page feature, Low carbs? Who cares? Sugar is the latest demon, , bestselling parenting author Vicki Lansky says you need to do your homework—and it's really not that hard. Cutting back on sugar is the focus of her book, TAMING OF THE C.A.N.D.Y.* MONSTER Recipes and Tips for Feeding Junk Food Fans & Picky Eaters. It was on the New York Times bestseller list for 16 weeks in 1978 after Lansky's appearance on the Phil Donahue show when she demonstrated just how much sugar is hidden in everyday foods. The book has been updated for today’s parent and its message of how to shop better, keep your refrigerator and pantry stocked with items kids like, and to use sugar mainly in baking nutrient-dense desserts and snacks is as current today as ever. (*C.A.N.D.Y. stands for Continuously Advertised Nutritionally Deficient Yummies.)

"Minimizing sugar intake was of interest then and it still is—especially when you are feeding children. There just isn't room to eat a nutritious diet when kids fill up on food items that are high in empty calories. I’m also delighted that cereal companies are now offering lower sugar choices even thought it has taken 25 years for them to get the message," Lansky says. "I am not advocating a sugar-free life but cutting back is do-able."

Her first book, FEED ME I'M YOURS, which features how to make your own baby food, has sold over 3 million copies and set Lansky on her path of authoring over two dozen additional books that have sold well over 6 million copies. FEED ME I'M YOURS, a long time favorite of new parents, was updated in 2005 for its 30th anniversary edition. Vicki Lansky is a trusted name in ideas for feeding kids, and in parenting and practical household advice. She is also a contributing editor to Family Circle Magazine.

Link to NY Times article mentioned above:
http://www.nytimes.com/2005/05/15/business/15sugar.html?ex=1116820800&en;=7fa6820291e788eb&ei;=5070

These books are available in bookstores, by calling 800-255-3379, or on line at www.practicalparenting.com.

(Review copies of these books are available for the media on request by calling 800-255-3379 or sending an e-mail to e-mail protected from spam bots.)

Media Contact:
Abby Rabinovitc
800-255-3379

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

May 16, 2022

CrunchTime! Restaurant Software Selected by Flying Star Cafés & Satellite Coffee

Back office food service solution to manage multi-brand chain of cafés and coffee houses.

Boston, MA (PRWEB via PR Web Direct) May 16, 2022 -- CrunchTime! Information Systems, a leading provider of enterprise back office solutions for the restaurant and food service industries, announced today that Flying Star Cafés & Satellite Coffee will now use CrunchTime! Enterprise Manager™ and Net-Chef™ at their greater-Albuquerque area chain of restaurants. Flying Star Cafés & Satellite Coffee will use the CrunchTime! enterprise back office suite of restaurant software to centralize the management of their operations by deploying the system at the company's cafes, coffee houses, production commissaries and warehouse.

The CrunchTime! application suite was selected to enable their management team to aggressively manage its business while focusing on extending their brand and image across the region. The solution is facilitating the implementation of best practices in the purchasing, production, and inventory management operations at Flying Star's restaurants, Satellite Coffee’s houses as well as their commissaries and warehouse. The comprehensive functionality of the CrunchTime! food service management solution allows Flying Star Cafés & Satellite Coffee to manage multiple concepts and diverse operations with one fully-integrated application.

"We are very happy to be working with CrunchTime! and selected them because of the combination of product depth and flexibility they provide," said Clint Eatherton, Vice President of Operations at Flying Star Cafés. "Catering to multiple brands, concepts and types of operations presents diverse challenges that are not often addressed by an end-to-end back office solution."

"We are pleased to partner with the team at Flying Star & Satellite Coffee as they build out their vision of providing unique and high quality foods to the marketplace," said Bill Bellissimo, CrunchTime!'s President. "Our integrated product suite is ideally suited to companies working in dynamic operating environments."

About Flying Star Cafés & Satellite Coffee
Flying Star Cafés & Satellite Coffee has six restaurants and five coffee houses in the greater Albuquerque area. We are your link to the freshest, made from scratch food you'll find anywhere. Fine cuisine in a friendly scene made of 100% scratch-natural ingredients. Nothing artificial. No mixes. Perfecting desserts and food; giving you great food at a great value. And yes, we get our pies and cakes from a bakery…ours. Visit us at our website, www.flyingstarcafe.com.

About CrunchTime!
CrunchTime! Information Systems is the leading provider of web-based back office applications for the restaurant and food service industries. CrunchTime!'s clients include multi-unit restaurants, cruise lines, hotels and food service management companies around the world including Carnival Cruise Lines, Sodexho, Carlson Restaurants Worldwide, Back Bay Restaurant Group, and Royal Caribbean Cruise Lines. CrunchTime! restaurant software helps our customers reduce food & beverage costs, drive labor efficiencies and better manage the quality and consistency of their food service operations. For more information, visit our web site at www.crunchtime.com.

Contact:
CrunchTime! Information Systems
Ira Haber
617-567-5228 x237
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:44 AM | Comments (0)

Grocery Bills Slashed 70%

New food ministry offers $100.00 worth of first quality name-brand groceries for only $25.00. No qualifying required. Program is available to all Houstonians just for the asking.

(PRWEB) May 16, 2022 -- Blessings by the box - now available at the Big Charity Sale (Thrift Store) in Houston.

The Big Charity Sale has added a new food ministry to its growing list of community assistance programs.

Once each month, a well rounded menu valued at approximately $100 is offered to the public at a discount rate of only $25. Each month a new menu is available consisting of both fresh and frozen items at an average retail discount of 70%. Comparison shopping across the country, in various communities has determined the retail value of similar food items to be as high as $100.

Generally, one order will feed a family of four for a week or an individual for a month. The food is the same high quality one would purchase at the grocery store. Orders come directly off the grocer's supply truck and are distributed fresh into the customer's hands the same day.

Additionally, there is no limit to the number of units an individual can order, and there are no applications to complete or qualifications to be met. The program is available to everyone without exception.

Grocery orders & payments are generally accepted the first two weeks of each calendar month and then distributed to the customers on the last Saturday of the same month.

Other ministries provided by the Big Charity Sale (Thrift Store)include:
- Men's Recovery Home
- 99 cent Clothing
- Highly Discounted household essentials

Groceries can be ordered in person at the Big Charity Sale (Thrift Store) Located at 14110 South Post Oak, Houston,Tx 77045

For additional information call 832-628-6014
or visit http://bigcharitysale.com

Posted by Industrial-Manufacturing at 01:43 AM | Comments (0)

World Kitchen, Inc. Selects MobileFrame’s Business SuiteTM as the CRM Mobility Platform to Automate its National Field Merchandise Team

MobileFrame’s powerful Mobility Platform is the first truly Configurable Mobile ApplicationTM software in the industry that enables users to deploy custom Merchandizing Mobile Applications with no coding

San Jose, CA (PRWEB) May 16, 2022 -- (www.mobileframe.com) MobileFrame, LLC, the leading provider of Configurable Mobile ApplicationsTM software, today announced that its Business SuiteTM software has been selected by World Kitchen, Inc. to automate its National Field Merchandise Team. Deployed on Symbol MC50 devices, MobileFrame software enables field merchandisers nationwide to perform store surveys, audits, merchandising and competitive analysis from the field, and synchronize over any wireless or wired network. World Kitchen chose the MobileFrame Business SuiteTM because of its advanced feature set and its ease of deployment, which will enhance World Kitchen’s efficiency in managing its store operations.

“MobileFrame’s software provides rich point and click functionality and great flexibility when compared to offerings that are hard coded and focused only on specific tasks,” said John Conklin, World Kitchen’s Chief Information Officer. “Not only did MobileFrame offer a flexible solution for our National Field Merchandising project today, but it also made provision for our future needs. MobileFrame’s unique capability to easily and quickly make changes to the mobile applications and redeploy them on the fly surpassed all other competitive solutions we evaluated.”

MobileFrame’s mobility platform is the first truly Configurable Mobile ApplicationTM software in the industry that enables novice users to create and deploy virtually any custom mobile application with no custom programming required. MobileFrame’s Remote Software Update capability combined with built-in Auto Device Driver Recognition and Loading mean customers never need to bring devices in from the field to install software updates or device manufacturer patches, regardless of what device configurations are deployed. MobileFrame's Smart ArchitectureTM provides a user friendly point and click desktop that enables novice computer users to easily create, deploy and manage sophisticated mobile applications. MobileFrame speeds deployments from months to minutes by eliminating the need for the costly and time-consuming custom coding required with competitors solutions.

“Businesses want software that conforms and adapts to their own business processes, not software that has to be coded and re-compiled to make even the smallest one line change,” said Lonny Oswalt, MobileFrame’s CEO. “With MobileFrame software, customers can configure their unique mobile applications and embed any degree of sophisticated workflow without ever engaging the services of an IT professional. World Kitchen can now take complete control of their mobility projects, which is a powerful cost saving benefit that only MobileFrame’s revolutionary software platform can provide.”

About MobileFrame:
MobileFrame has established a new category of user driven smart mobile computing, with integrated intelligent networking and synchronization. The company’s pioneering software significantly streamlines the process of developing, deploying and administering mobile enterprise applications. MobileFrame is a privately held company headquartered in San Jose, California. For more information, contact MobileFrame at 1-408-885-1200 or visit our Web Site at www.mobileframe.com.

About World Kitchen, Inc.:
World Kitchen, Inc. and its affiliates manufacture and market bakeware, dinnerware, kitchen and household tools, rangetop cookware and cutlery products sold under well-known and trusted brands including CorningWare, Pyrex, CORELLE, Revere, EKCO, Baker’s Secret, Magnalite, Chicago Cutlery, and OLFA. To learn more about our products, visit www.worldkitchen.com

Posted by Industrial-Manufacturing at 01:42 AM | Comments (0)

Cheflive Brings Chef Guia of Commander’s Palace Las Vegas on Board

Cheflive, Inc. has recently added some great chef talent to its board of directors, further securing a position in the culinary world with the support of some of the most successful chefs in America.

(PRWEB) May 16, 2022 -- In addition to Cheflive's original board members Chefs Andre Rochat and Jacques van Staden of Las Vegas’ famed Andre’s and Alizé gourmet dining spots, and John Howie of Seastar Raw Bar in Bellevue, Washington, some of the top chefs in Las Vegas have been eager to join the board and participate in this startup venture from the ground level. Cheflive is an innovative digital media company which is producing cooking shows in high-definition digital video at a studio location within a couple miles of the Las Vegas Strip. Shows will be seen by an audience, streamed live on the Internet, and archived for on-demand video download.

Executive Chef Carlos Guia of Commander’s Palace is the newest chef to come on board. Commander’s Palace is an award-winning restaurant in the Aladdin Resort & Casino on the famous Las Vegas Strip. Chef Guia is very excited about what Cheflive represents for the growing chef talent in Las Vegas, giving an opportunity for both professional and amateur chefs to showcase their skills and entertain guests at the Cheflive studio.

Chef Guia began his love affair with food, preparing cuisine with intense flavors in the family kitchen back in his homeland of Venezuela. Carlos went on to study at the prestigious Culinary Institute of America in Hyde Park, New York and upon graduation, worked at the posh Waldorf-Astoria Hotel and years later at the renowned Le Bernardin in New York City. He was then offered a job as Chef De Partie at the world's longest running four-star restaurant, Lutèce, followed by Chef de Cuisine at the Palace Cafè in New Orleans. Carlos then served as executive chef at Red Room at its opening in 1997. Carlos has since relocated to Las Vegas to bring the Brennan family-style cuisine and hospitality of Commander's Palace from New Orleans to Vegas, and along the way has been recognized with several of the city’s highest awards.

From the extra-attentive service to such trademark dishes as Louisiana pecan crusted fish, turtle soup and our world famous bread pudding soufflé , Executive Chef Carlos Guia and his culinary brigade are constantly creating new specialties that guarantee repeat diners won't get bored.
http://www.commanderspalace.com/las_vegas/awards.php

The name "Cheflive" has been received positively by the public and is the first food portal website of its kind. Cheflive is aggressively seeking interested investors – for more details please request an investor package from the company by email, phone or online.

Posted by Industrial-Manufacturing at 01:40 AM | Comments (0)

Research and Markets : View Cadbury Schweppes Newsletter for Q1 2005: Beverages

Research and Markets (http://www.researchandmarkets.com/reports/c17364) has announced the addition of Corporate Focus Beverages: Cadbury Schweppes Q1 2005 to their offering.

Dublin (PRWEB) May 16, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c17364) has announced the addition of Corporate Focus Beverages: Cadbury Schweppes Q1 2005 to their offering.

The Cadbury Schweppes newsletter covers the global beverages activities of Cadbury Schweppes during the first quarter of 2005.

More global indicators. The news that Cadbury Schweppes is looking at appointing a single advertising agency for its beverage and confectionery brands is a further sign that the company is developing into a global operation. However, the fact that the company does not own its key beverage brands in all markets is a major barrier to global brand development.

-Communications
-2004 growth
-Communications & agency news
-Dr Pepper
-7Up
-Snapple
-Nantucket Nectars
-Sunkist
-Mott's
-Schweppes
-Other brands

For more information visit http://www.researchandmarkets.com/reports/c17364

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

Posted by Industrial-Manufacturing at 01:39 AM | Comments (0)

May 15, 2022

Unique PIDC Location Code is Critical for Guaranteeing Food Chain Security

ScoringSystem’s Web-based databank product, ScoringAg.com, has been specifically designed to provide seamless traceback and traceup of agricultural products, worldwide, from “Field-to-Fork.”

(PRWEB) May 15, 2022 -- ScoringSystem’s Web-based databank product, ScoringAg.com, has been specifically designed to provide seamless traceback and traceup of agricultural products, worldwide, from “Field-to-Fork.” At the heart of this global traceability system is PIDC – ScoringSystem’s patented unique international standard of location and property identification Premises / Property Identification Code.


Unlike the generalized ISO codes that are designed for multiple uses, PIDC is more comprehensive and inclusive, and defines all land and sea locations over the entire surface of the earth, including those areas that are not recognized or covered by the UN and other international organizations.

In today’s global marketplace, any true traceability system must include all agricultural products to provide a true chain of custody with traceback and traceup throughout. This includes: fish from lakes, rivers, and oceans around the world; poultry and hydroponics crops that may be raised in multi-story structures above ground; and wild mushrooms, truffles, and root vegetables that may be collected or harvested below ground.

With the global trade in an increasing number of products from diverse locations around the globe, all worldwide agricultural sources must be identified with their unique PIDC of origin to ensure food safety. Any complete and reliable international traceability system that is called upon to do such an important job must be based on a comprehensive location code, such as PIDC, to be effective.

Finally, protection against bio-terrorism and accidental contamination of the world’s food supply chain must also take advantage of the latest technology, as well as a Site-Specific Recordkeeping™ system and worldwide traceback – with no exemptions. Nevertheless, this Internet based system’s success is solidly based on PIDC to provide a unique worldwide location code reference for all the important links in the food supply chain.

ScoringAg.com and its cattle traceback system, featuring Site-Specific Recordkeeping™ and PIDC location code, are one of the many divisions of ScoringSystem, Inc., which is located in Sarasota, Florida USA and specializes in providing solutions with mobile data, via wireless PDAs, laptops, and Semacode-programmed Nokia mobile phones. Whether using an RFID code or barcodes for tracking and traceback of livestock or perishable commodities and other consumer goods, or storing performance data for sports players, www.ScoringSystem.com makes managing data easier, and does it in an extremely cost effective manner.


Posted by Industrial-Manufacturing at 10:51 PM | Comments (0)

New Sausage Weighing and Packaging Line

Penny Lane required an extremely reliable packaging system which can deliver consistent packs 365 days a year with near zero giveaway to help them compete in a very competitive market. Prins UK Ltd was the company to full fill these requirements due to their vast experience and know-how in the food weighing and packaging industry.

(PRWEB) May 15, 2022 -- This is one of great success stories of the catering frozen food sector. Thanks to the clever weighing and packaging line provided by Prins UK Ltd, output of the Penny Lane Foods Ltd has been increased 100%.

The second Automated Packing Line at its dedicated Bridgwater Sausage Production Facility, together with other processing equipment installed recently will double the output capability of Plant to over 500 tonnes of sausages each week.

The new line supplied by Prins UK Ltd incorporates a fully integrated Ward Bekker multihead weigher, Innotech vertical form-fill machine and Apex checkweigher for high speed automated packing this gives the factory the capacity to produce over 5 tonnes of sausages each hour.

Penny Lane required an extremely reliable packaging system which can deliver consistent packs 365 days a year with near zero giveaway to help them compete in a very competitive market. Prins UK Ltd was the company to full fill these requirements due to their vast experience and know-how in the food weighing and packaging industry.

Penny Lane - Sales Manager, Ken Stunt, commented: “With continued high demand for our sausage products this will enable us to meet customer demand and continue to offer the same high level of customer service that our existing customers have come to expect from us".

The new line efficiently processes catering packs of 5lb and 6lb with great accuracy bagging them in fully sealed printed "pillow pack". The new packaging line allows Penny Lane Foods Ltd to offer own branded bag designs for multiple customers. Their main range of sausage products include catering, pork & beef, pork, lincolnshire, cumberland, and sausagemeat all of which are available in jumbo (4 per lb) to cocktail (32 per lb) formats.

The system starts with the new high performance MT8/16 Multihead weighing machine which is available in a wide range of sizes. This machine is manufactured by Prins UK in their recently opened West Midlands factory and made to meet the high hygiene requirements necessary in the food industry.

This was combined with the Inno-Tech 3800 Form Fill Seal Machine and a Prins apex checkweigher with metal detector making the system completely automated.

The advantage of a Prins complete system is continually monitors its accuracy using trend feedback from the checkweigher and uses this information to automatically calibrate up-line machinery. This provides increased packet weight accuracy and dramatically reduced give-away. ‘Live’ production information is available to your windows based PC making it easy to manage and control your production.

The award winning apex checkweigher by Prins UK with integrated metal detector ensures the accuracy of the final packs and protects against potentially harmful metal fragments. Prins UK have designed the apex check-weigher to provide extra stability, enhanced hygiene and simpler set-up, while making it possible for the company to offer extremely short delivery times.

Contact: Prins UK Ltd.
e-mail protected from spam bots
www.prinsuk.com
Tel. 01299 251400
Fax. 01299 251800

Posted by Industrial-Manufacturing at 10:50 PM | Comments (0)

Patent Rights for ORKA® Silicone Oven Mitt Extended

The first silicone oven mitt created, the ORKA(R)Silicone Oven Mitt by Mastrad, has been advised that advised by the U.S. Patent and Trademark office that additional claims to their original patent have been approved, extending their rights.

Paris, France / Fairfield, NJ (PRWEB) May 15, 2022 -- Mastrad SA, the well-known French kitchenware development company and ORKA® Silicone Oven Mitt patent holder, and iSi North America, the exclusive US distributor of the ORKA® Silicone Oven Mitt and other Mastrad products, are proud to announce that the U.S. Patent and Trademark Office has advised the patent holder that they have approved additional claims that extend the rights previously granted for the ORKA® Silicone Oven Mitt U.S. patent for utility: No. 6,532,597 B2 which was granted March 18, 2003.

Mastrad has been granted patents for ORKA® Silicone Oven Mitt for both design and utility by the U.S. Patent and Trademark Office. The utility patent covers the benefits provided by the protective nature of the mitt and the silicone material, such as its non-porous nature, heat-resistance and stain-resistance. This action by the Patent and Trademark office dramatically strengthens and broadens the intellectual property rights for the ORKA Silicone Oven Mitt in several significant ways, including structural variations. Mastrad is committed to defending its property rights to the fullest extent and will work vigorously to protect these rights.

iSi®, the world’s largest manufacturer of whipped cream makers, soda siphons and their respective chargers, was founded in Vienna in 1811. The company established a US subsidiary in 1977 that became iSi North America, Inc., in December of 1992. The US headquarters are located in Fairfield, NJ, with worldwide headquarters in Vienna, Austria. The company also distributes the ORKA® Silicone Oven Mitt; a full line of ORKA® silicone kitchen accessories and tools, including bakeware, pot holders, trivets, spatulas, basters and brushes.

Posted by Industrial-Manufacturing at 10:49 PM | Comments (0)

Unique PIDC Location Code Is Critical for Guaranteeing Food Chain Security

ScoringSystem’s Web-based databank product, ScoringAg.com, has been specifically designed to provide seamless traceback and traceup of agricultural products, worldwide, from “Field-to-Fork.”

(PRWEB) May 15, 2022 -- ScoringSystem’s Web-based databank product, ScoringAg.com, has been specifically designed to provide seamless traceback and traceup of agricultural products, worldwide, from “Field-to-Fork.” At the heart of this global traceability system is PIDC – ScoringSystem’s patented unique international standard of location and property identification Premises / Property Identification Code.


Unlike the generalized ISO codes that are designed for multiple uses, PIDC is more comprehensive and inclusive, and defines all land and sea locations over the entire surface of the earth, including those areas that are not recognized or covered by the UN and other international organizations.

In today’s global marketplace, any true traceability system must include all agricultural products to provide a true chain of custody with traceback and traceup throughout. This includes: fish from lakes, rivers, and oceans around the world; poultry and hydroponics crops that may be raised in multi-story structures above ground; and wild mushrooms, truffles, and root vegetables that may be collected or harvested below ground.

With the global trade in an increasing number of products from diverse locations around the globe, all worldwide agricultural sources must be identified with their unique PIDC of origin to ensure food safety. Any complete and reliable international traceability system that is called upon to do such an important job must be based on a comprehensive location code, such as PIDC, to be effective.

Finally, protection against bio-terrorism and accidental contamination of the world’s food supply chain must also take advantage of the latest technology, as well as a Site-Specific Recordkeeping™ system and worldwide traceback – with no exemptions. Nevertheless, this Internet based system’s success is solidly based on PIDC to provide a unique worldwide location code reference for all the important links in the food supply chain.

ScoringAg.com and its cattle traceback system, featuring Site-Specific Recordkeeping™ and PIDC location code, are one of the many divisions of ScoringSystem, Inc., which is located in Sarasota, Florida USA and specializes in providing solutions with mobile data, via wireless PDAs, laptops, and Semacode-programmed Nokia mobile phones. Whether using an RFID code or barcodes for tracking and traceback of livestock or perishable commodities and other consumer goods, or storing performance data for sports players, www.ScoringSystem.com makes managing data easier, and does it in an extremely cost effective manner.

Posted by Industrial-Manufacturing at 10:47 PM | Comments (0)

How To The Carve Wwow - Factor into Artistic Table Décor - Workshop Teaches Caterers and Novice How To Carve Amazing Works Of Art Using Fruits & Vegetables

Whether planning an elaborate event or just a small dinner with friends, focusing on a few important elements can create the Wow! factor in your table décor without breaking the budget. Chef Ray Duey has made an art, not to mention a living, at carving fruits and vegetables into centerpieces and décor elements that complement pretty much any buffet or table. “People eat with their eyes,” says Duey. “If you don’t believe that, turn on MTV.” On Saturday, June 4th, Chef Ray will conduct a hands-on training workshop where he promises to “unleash the class participant's own artistic creativity and making them culinary arsonists (people who are on fire for food)”.

Big Bear Lake, CA (PRWEB) May 15, 2022 -- Whether planning an elaborate event or just a small dinner with friends, focusing on a few important elements can create the Wow! factor in your table décor without breaking the budget. Chef Ray Duey has made an art, not to mention a living, at carving fruits and vegetables into centerpieces and décor elements that complement pretty much any buffet or table. “People eat with their eyes,” says Chef Ray. “If you don’t believe that, turn on MTV.”

Chef Ray started with garnishing, like most chefs, but got the urge to try something more elaborate. He says he looks for inspiration for his carvings everywhere—and everywhere inspires him. “Now when I go to the botanical gardens, that’s better to me than any concert or show because I fully appreciate the colors and textures,” he says. “I just want to duplicate them.”

Chef Ray urges caterers to look hard at ideas for décor—like his carvings—and to find ways to duplicate the things they like. “Your clients cannot afford not to wow their customers,” he says. “Everybody makes pasta stations, everybody does sauces and dips and hors d’oeuvre. What do you do that causes people to just stop and say, ‘Whoa!’”

Today Chef Ray works for the New York Food Company in Los Angeles and spends most of his time turning out spectacular I-can’t-believe-it carvings for 700 weddings a year, other events, seminars and more. Chef Ray is the expert, but caterers and others wanting unleash their creative talents can try simpler carvings.

On Saturday, June 4th, Chef Ray will conduct a hands-on training workshop at the StarGazers Inn and Observatory in Big Bear Lake, California. He promises to “unleash the class participant's own artistic creativity and making them culinary arsonists (people who are on fire for food)”. His workshops often cost $400 or more, but the cost of this 3-hour workshop is only $150 and includes and instructional CD ROM and a set of carving tools. Seating is limited. Discount lodging is also available. For information and reservations, call StarGazers Inn toll-free at 866-482-7827.

Posted by Industrial-Manufacturing at 10:47 PM | Comments (0)

Griffith Laboratories Recognized as One of the Top 100 Agile Companies in CIO Magazine's 2004 CIO 100 Awards

IDG’s CIO magazine today announces Griffith Laboratories as a recipient of the 2004 CIO 100 award. The annual award program recognizes organizations around the world that exemplify the highest level of operational and strategic excellence in information technology.

Framingham, MA (PRWEB) May 14, 2022 -- IDG’s CIO magazine today announces Griffith Laboratories as a recipient of the 2004 CIO 100 award. The annual award program recognizes organizations around the world that exemplify the highest level of operational and strategic excellence in information technology. This year’s theme is the “Agile 100,” which recognizes those executives and organizations that respond quickly to changing business environments. Winners demonstrate measurable results in how they used IT to enable and support agility in their organizations.


“With the economy rebounding, companies will seek out and capitalize on new opportunities as they emerge,” says Abbie Lundberg, Editor-in-Chief, CIO. “Those best positioned to succeed are the agile enterprises, able to move and change quickly; to create advantage in a world in flux. This year’s CIO 100 winners have all the hallmarks: agile operations, technology, staffing and governance models. We celebrate their achievements and expect to see great things from them in the years ahead.”

John McCarville, Vice President of Information Technology Worldwide stated, “It is an honor to be recognized for doing what we are all passionate about…bringing focus on execution to drive significant benefits for our growing business.”

“Griffith Laboratories is committed to improving the customer experience with customized solutions. Recent investments in CRM, ERP, and ISO 9001:2000 demonstrate the opportunity technology plays in providing substantial benefits. We are committed to enhance product development to meet customer needs around the world through a solutions approach,” stated Mark Duffy, President Griffith Laboratories, U.S.

About the CIO 100
The recipients of this year’s CIO 100 award were selected through a three-step process. First, companies filled out an online application form detailing their agile practices in both business and IT. Next, teams of CIO magazine editors and writers reviewed the applications in depth, looking for unique practices and substantial results. Finally, the teams meet for a day-long meeting to debate the merits of each nominee and vote on the final 100.

To provide a vision of ever-changing business trends, the focus of the CIO 100 changes annually. Complete coverage of the 2004 CIO 100 Awards is featured in the August 15 issue of CIO magazine and at www.cio.com.

About Griffith Laboratories
Griffith Laboratories is a privately held, family owned manufacturer of food ingredients, providing a wide range of taste and texture components for customers throughout the food industry. As a key player in the worldwide food ingredients industry, Griffith Laboratories has established a truly global presence. Worldwide manufacturing facilities provide coverage to all major markets; additional sales locations and development laboratories extend their reach throughout the world. The Griffith Laboratories family now includes more than 2500 employees worldwide.

Since its founding in 1919, Griffith Laboratories has been focused on helping its customers succeed. Competitive markets, demanding consumers, and global markets present new challenges – and new opportunities – to today’s food industry. Griffith Laboratories is dedicated to providing the range of skills and experience needed to help its customers succeed in this environment.

About CIO Magazine
CIO magazine (launched in 1987) is published by CXO Media, Inc. In addition to CIO magazine, CXO Media publishes www.cio.com, CSO magazine, www.CSOonline.com, The CIO Insider (CMO magazine, www.CMOmagazine.com and darwinmag.com. CXO Media serves CIOs, CSOs, CEOs, CFOs, COOs, CMOs and other corporate officers who use technology to thrive and prosper in this new era of business. The company strives to enhance partnerships amount C-level executives, as well as create opportunities for information technology (IT) and consumer marketers to reach them. In addition to magazines and websites, CXO Media produces Executive Programs, a series of conferences that provide educational and networking opportunities for corporate and government leaders.

CXO Media is a subsidiary of International Data Group (IDG), the world’s leading technology media, research and event company. A privately-held company, IDG publishes more than 300 magazines and newspapers, including BioIT World, CIO, CSO, CMO, Computerworld, GamePro, InfoWorld, Network World and PC World. The company features the largest network of technology-specific websites with more than 400 around the world. IDG is also a leading producer of more than 170computer-related events worldwide including LinuxWorld Conference & Expo®, Macworld Conference & Expo®, DEMO®, and IDC Directors. IDG provides global market research and advice through offices in 50 countries. Company information is available at http://www.idg.com.

Posted by Industrial-Manufacturing at 10:46 PM | Comments (0)

May 13, 2022

Top Ten Diet Fallacies — Fallacy #3: Eating Late will Make You Fat: “Not So! It’s More Likely to Burn Fat and Build Muscle,” Says Warrior Diet Author Ori Hofmekler

Will “eating late” turn you into a bloated blob of unwanted body fat? Many of us think so, but according to weight loss and strength gain expert, Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html eating a big meal in the evening can result in fat loss and muscle gain… if you follow the right plan.

St. Paul, MN (PRWEB) May 13, 2022 -- Will “eating late” turn you into a bloated blob of unwanted body fat? Many of us think so, but according to weight loss and strength gain expert, Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html eating a big meal in the evening can result in fat loss and muscle gain… if you follow the right plan.

It has been commonly assumed that night is the worst time to eat. The logic: night is when the body typically slows down and therefore is more prone to gain fat. Makes sense, but is it true?

There are no conclusive studies or any evidence to prove the assumption that eating late meals causes fat gain more than eating early meals.

Studies reveal that other variables such as the frequency of meals, the glycemic index of food, calorie intake and hormonal balance are the real “power brokers” in the body’s capacity to burn or gain fat.

Even so the notion that eating late causes fat gain is deep rooted. The reason: for most people, who typically eat several meals during the day, any additional meal including a late meal maybe “one too many”. The result is an overwhelming overloading effect on the body often involving fat gain. Does it mean that eating late is a bad idea? Quite the opposite. If daily food intake is planned properly and the evening meal turns to be the main meal, then eating late could be highly rewarding.

There is a substantial amount of evidence that we humans have adapted well to nightly eating. We carry the same genes of our hunter-gatherer ancestors, who were primarily busy gathering or hunting during the daily hours and eating during the nightly hours, while at rest.

Indeed, our body is biologically preprogrammed to work around the circadian clock (i.e. active during the day and relaxing at night). Our inner clock is controlled by two antagonistic autonomic nervous systems: the SNS, with its highly alert “fight or flight” state, responsible for action and reaction to stress during the day, and the PSNS, responsible for relaxation, digestion and sleep during the night. (See Top Ten Diet Fallaces, Fallacy # 1.) For that matter our body digests and utilizes nutrients better at night while at rest, than during the highly stressful hours of the day.

Furthermore, night is the time when growth hormone (GH) reaches a peak level. (Peak secretion during non-REM, SWSdeep sleep). GH is known to be a potent muscle and bone builder and a fat burner. Late meals, if applied correctly could be most anabolic.

Note that GH actions can not be effectively finalized without the interference of insulin. Late meals, may well take advantage of max GH spike during the night, providing the nutrients required for actually facilitating GH actions, thus promoting protein synthesis in the muscle tissues and fat burning (in particular, abdominal fat).

In conclusion, do not betray your biological destiny.
Don’t deny yourself from eating late meals. If you do, your body may come back with a vengeance, to reclaim what was taken away from him, often inducing chronic cravings for food at night, which may result in nocturnal bingeing. Finally, late meals often have a relaxing effect on the body, preparing you for sleep. If nothing else, late meals can help bring a happy end for a tough day.

Visit http://www.dragondoor.com/articler/mode3/317/ for more information or read Ori Hofmekler’s The Warrior Diet. http://www.dragondoor.com/b17.html

For information on Ori Hofmekler’s diet and exercise seminars contact him directly at e-mail protected from spam bots or visit www.warriordiet.com

To arrange interviews or receive review copies contact John Du Cane at 651-487-3828.

The warrior Diet is available online at www.dragondoor.com or by calling 1-800-899-5111.

Dragon Door Publications, Inc is the leading provider in the United States of cutting-edge information on diet, nutrition and exercise.

Contact Information:
John Du Cane
Dragon Door Publications
651-487-3828
http://www.dragondoor.com

Posted by Industrial-Manufacturing at 05:44 AM | Comments (0)

Hip Lifestyle Guru, Kelly Howard Serves Romance with Popular 8 Friends Out Houston’s Only Singles Dining Club Announces Summer Socials at T’afia

Kelly Howard the former Chief Love Officer of TRUE.com and editor of "Houston Upcoming Events" weekly Ezine, serves more than dinner during her popular singles dining club events appropriately named Eight Friends Out.

Houston TX (PRWEB) May 13, 2022 -- Kelly Howard the former Chief Love Officer of TRUE.com and editor of "Houston Upcoming Events" weekly Ezine, serves more than dinner during her popular singles dining club events appropriately named Eight Friends Out.


Eight Friends Out is Houston’s only dining club for single professional adults. With 15 years in business and over 1200 members, EFO arranges meetings for members who are interested in finding quality mates. EFO is not a dating service but an organization helping busy professionals to connect. Named for the multiple tables of eight singles at each meeting, Eight Friends Out holds dinners and various other social events monthly.

Starting in May, EFO will hold Member Appreciation and New Member Summer Socials at T’afia (3701 Travis) on the last Tuesday of each month from 6:30 pm – 8:30 pm. This event is free and guests are welcome. www.tafia.com

“Although most of our events are dinners, we hold wine tastings; attend sporting events, the theatre, cooking classes, sailing trips and more!” Howard says. “We play, we eat, socialize and yes sometimes we even play cupid.”

“We have a cocktail hour for one hour, with a host to introduce you around, so you actually meet much more than seven other people,” Howard added. Most dinners have between sixteen and thirty-two people. “Usually we seat you next to someone who matches your profile and you end up sitting with the opposite sex on either side of you and across. You simply enjoy a three to four course meal and conversation!”

Howard has seen many successful relationships develop over the last fifteen years through her innovative dining club. “We receive lots of wedding invitations!”

There is a one time membership fee of $150, however, if you haven’t met that special someone in one year you can continue your membership for an annual fee of only $50.

To join Eight Friends Out or for more information call 281 870 0827 or visit www.eightfriendsout.com.

Posted by Industrial-Manufacturing at 05:40 AM | Comments (0)

May 12, 2022

LS Vending (Hoodia) Saves Over 81% Instantly On Advertising Costs

Mediabids, the only online print advertising marketplace, saves client 81% off advertising rates in under 15 minutes.

Winsted, CT (PRWEB) May 12, 2022 -- Laura Schneider, owner of the company LS Vending (http://hoodia4weightloss.com/) was preparing to do some print advertising to promote their organic weight loss product Hoodia and learned about Mediabids through a colleague’s referral.


LS Vending spoke with Mediabids.com’s media planner Kris Cianciolo and expressed interest in one specific publication. Kris contacted this publication (whom she has a very strong relationship with) and encouraged them to post an offer for display advertising space on Mediabids that could be purchased instantly and fit the advertising needs of her client, LS Vending. Within 15 minutes of this process LS Vending purchased one full-color, full page insertion in a well-branded, national health & fitness magazine for $2,000 – without Mediabids it would have cost over $10,500.

“As a small business owner, I am absolutely thrilled to have found Mediabids.com - it has enabled me to purchase advertising that I had previously only dreamed of. I recently bought a magazine with the thought that I would love to be able to advertise in there someday. Thanks to Mediabids I am running a full page ad in there next month. “Laura Schneider, Owner, LS Vending

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

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

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

Posted by Industrial-Manufacturing at 04:02 AM | Comments (0)

May 11, 2022

Healthy Food from Vending Machines: Vend Healthy Food, Trail Mix, Toys, and Night Crawlers / Worms Using Vending Machines by North American Vending

North American Vending is proud to announce that vending machines from North American Vending can vend healthy food and many items other than junk food. Vending health foods is a multi million dollar industry.

Draper, UT (PRWEB) May 11, 2022 -- Vending machines have come under considerable scrutiny recently as advocates for children's health have targeted them as a part of the obesity and health problems on school campuses.

North American Vending is proud to announce that vending machines from North American Vending can vend healthy food and many items other than junk food. Vending health foods is a multi million dollar industry.

So when you are seeking a Business Opportunity or Franchise in the Vending Machine Industry; a work from Home Vending Machine Route, or a Small Business, select Vending Machines from North American Vending. http://www.navending.com/

North American Vending Vending Machines can vend these healthy products as well Bouncy Balls, Candy, Candy Bars, Chips, Glow-in-the-Dark Colored Bouncy Balls, Gumballs, Health Foods, Juice, Night Crawlers, Nuts, Puzzle Balls, Trail Mix, Toys, Trout Farm Food, Snacks, Soft Drinks, Sugar Free Gum, and Fishing Worms

North American Vending has vending machines with the all-new, solid chrome stand and base. This is the strongest, most stable base in the industry and part of the toughest vending machine on the market with a written lifetime guarantee http://www.navending.com/guarantee.htm on every part of every machine because North American Vending uses 100% metal moving parts. Most machines on the market today use plastic moving parts that often break within the first week.

Compare features of our Vending Machines to those of the competition." says CEO, Terry Bird, “Buy one of our machines, and then buy any one of our competitor’s machines.” "If you are not satisfied when you compare the two Vending Machines, send our machine back and we will give you a full refund – no questions asked!”

Compare Vending Machines
http://www.navending.com/compare.htm

Vending Machines by North American Vending are bright, colorful easy to place in vending locations because they are so attractive, and the solid chrome stand and base stands out to "grab the attention" of the buyer. Independent research also shows that bright colors psychologically attract people's attention, and we know the research is factual based on actual North American Vending sales.

Visit the North American Vending Vending Machines Showroom at http://www.navending.com/showroom.htm and be sure to see the new Snack and Soda Combo Unit. At North American Vending, we manufacture and sell our own machines.

When you make a choice in vending machines, select a machine from the manufacturer - North American Vending - whether you are seeking a new Business Opportunity, a Small Business, Franchise, a Vending Dealer, or a Home Business, or Home Based Business. North American Vending is the only manufacturer to offer a Lifetime Guarantee on every vending machine sold.

Contact Terry Bird today at 1-800-261-9001 x601 or visit the North American Vending Website at http://www.navending.com/ to start your own home business, or to find your own business opportunity, or small business and begin working from home and earning money today.

About North American Vending
North American Vending is a registered trademark, a registered corporation in the State of Utah and is recognized as the world leader in quality vending machines that come with a written Lifetime Guarantee. North American Vending machines can vend Healthy Foods, Candy, Toys, Nuts, and Capsules, 1” Gumballs, Soda, Sandwiches, and Snacks. North American Vending’s Coaching and Training Programs have helped thousands of people establish successful, home based businesses.

More information is available at: http://sbd.bcentral.com/bc__313782.aspx

Vending Machines News:
http://www.northamericanvending.com/index.php

Contact:
Terry Bird
392 East, 12300 South
Suite F
Draper, UT 84027
1-800-261-9001 X601

Posted by Industrial-Manufacturing at 04:42 AM | Comments (0)

One Billionth Biotechnology Acre and Counting

The one billionth acre using genetically enhanced crops has been planted this spring. Dean Kleckner, former president of American Farm Bureau and now chairman of a not for profit group Truth About Trade and Technology is a national and international leader in agriculture. Kleckner and the Truth About Trade and Technology organization have developed a sophisticated monitoring system for counting the acres and the one billionth acre is expected to be planted this spring.

(PRWEB) May 11, 2022 -- Remember how McDonald’s used to boast beneath the golden arches about how many billions of hamburgers it had sold?


Well, it’s time for someone to raise a sign on behalf of agricultural biotechnology, because somewhere in the world this week a farmer planted the 1 billionth acre of genetically enhanced crops.

This is a huge milestone for the world. Just ten years ago, biotech crops became commercially available for the first time. Since then, they’ve been adopted with astonishing speed. In the United States, about 85 percent of all soybeans, 75 percent of all cotton and nearly half of all corn is biotech enhanced.

Just how big is a billion acres? Let’s start by recalling that the traditional understanding of a single acre is the amount of land a yoke of oxen can plow in a day. In German, the word “Acker” means, literally, “a field.”

Today, of course, we need more precise measurements--and so a square acre measures precisely 208.75 feet per side.

A billion acres is a lot of territory. It would take more than 27 land masses the size of Iowa to fill up that much space.

If you lined up a billion square acres, they would circle the planet at the equator more than 1587 times. They would reach to the moon and back 164 times. They would go all the way to the sun and all the way back--and still have some length left to spare.

Some years ago, it was possible to say that biotech crops were a newfangled concept. Today, with a billion acres of them now planted, they are a conventional source of food.

There are those who will continue to hurl insults by calling them “Frankenfood” and the like, but these shrill voices are increasingly out of step with mainstream methods of food production. How many more acres must we plant, harvest, and consume before these radical naysayers admit that biotech enhanced crops are a proven technology? Must we go all the way to the sun and back before they’ll see the light?

The simple fact is this - biotech crops are the latest developments in an ancient line of agricultural innovation. Farmers are the world’s original genetic enhancers--they’ve been crossbreeding plants for thousands of years. In the wild, there’s never been any such thing as a juicy tomato. But there have been little red berries that farmers, across generations, have turned into a staple crop.

Something similar could be said of virtually everything we eat, and biotech crops are a part of this heritage. Farmers have chosen to adopt them so rapidly because they produce more food at lower costs. On a planet populated by over 6 billion people--and the number is growing every day--this is an essential characteristic.

Farmers have also rapidly adopted biotech because we care about the environment. Biotech crops help the environment in a variety of ways. Yielding more food on existing farmland reduces the pressure to cut down rainforests in Brazil and elsewhere. Since 1980, farmers around the world have increased our corn production by 45 percent but it was accomplished by adding less than 5 percent more acres to our fields. That additional corn was produced on the equivalent of 130 million acres of rainforest that has not been cut down!

Moreover, biotech crops protect our environment by allowing us to use farming techniques that save topsoil and use our resources much more effectively.

Finally, and perhaps most importantly, biotech crops are approved for commercial use only after regulators at the Department of Agriculture, the Food and Drug Administration, and the Environmental Protection Agency have tested them repeatedly and registered their approval.

The bottom line is that they’re perfectly safe to eat. There’s never been a case anywhere of a biotech plant causing a human being so much as to sneeze.

In the future, it will become increasingly clear that biotech crops aren’t merely acceptable to eat--they’ll be preferable to eat, as plant breeder’s research ways to produce crops that add essential vitamins and nutrients to our diets. The research is going on right now and it promises to transform the ways in which we think about keeping ourselves healthy.

So today, we celebrate a billion acres. At some point in the future, like McDonald’s, so many billions will have been “served” that we’ll quit counting these biotech acres altogether.

Dean Kleckner is chairman of Truth About Trade and Technology, an Iowa farmer and a past president of the American Farm Bureau. Truth About Trade and Technology is a national grassroots advocacy group based in Des Moines, IA, formed and led by farmers in support of freer trade and advancements in biotechnology. Phone: 515.274.0800

Posted by Industrial-Manufacturing at 04:42 AM | Comments (0)

An Invaluable, One-stop Web Site for Diabetics

DiabeticsBooks.com, a web site set up by a diabetic for diabetics, offers crucial information to help manage and live with the ailment.

Glendale, AZ (PRWEB) May 11, 2022 -- DiabeticsBooks.com, a web site set up by a diabetic for diabetics, promises to help patients manage their lives and their lifestyles to the best effect. The web site offers background information, tips and advice, as well as further resources that will help control the impact of diabetes on daily life.


“If you’re a diabetic, this is probably the best time in history to be so,” says Angelo Abruzzese of DiabeticsBooks.com, available at http://www.diabeticsbooks.com. “There has been unrelenting research in the fields of science and medicine to control and manage the disease, and Diabetics Books offers all the necessary information under one roof.”

Abruzzese himself has lived with diabetes for 17 years and has made a serious study of the disease, its symptoms and its consequences. The one thing he has learned, he says, is that diabetics should not count on medicine alone to save them. “This is a disease that is manageable, and with the proper knowledge and lifestyle, you can save yourself from its worst effects,” he says.

DiabeticsBooks.com offers a collection of the best literature on diabetes, as well as a host of diabetic cookbooks that tackle the single most important part of a diabetic’s daily life – "diet". The web site lists specific diabetic recipes that balance the various components of a meal to optimum effect, ensuring that sugar levels can be kept in firm control. “A diabetic’s diet, in fact, is so balanced that it is healthy for everybody,” says Abruzzese. “My wife used a diabetic diet to lose weight and feels great, fit and energetic.”

The web site also hosts basic information about the symptoms of diabetes, including diabetes in children. DiabeticsBooks.com provides direct access to purchase any of its listed literature, eliminating lengthy hours of searching in bookstores or on the Internet.

“The number of people who are suffering from diabetes today is alarmingly high, and it continues to rise,” says Abruzzese. “With a resource like DiabeticsBooks.com, diabetics can fight back against the disease and continue to lead healthy, productive lives.”

Posted by Industrial-Manufacturing at 04:41 AM | Comments (0)

Saltworks Products Reviewed in Slate Article

Saltworks.us, a leading provider of gourmet and bath sea salt, was featured in a recent Slate article.

(PRWEB) May 11, 2022 -- Saltworks gourmet salts were on display last week in Slate magazine. In the article 'Worth One's Salt" the magazine compared nine products for taste, packaging and value - of the nine, four were Saltworks products:

Our La Baleine Sea Salt was cited for its 'reasonable price' and called 'an excellent addition to your outdoor grilling area'.

For those who want to make a step up, Slate recommended
Ravida Sea Salt for use on grilled meats, in salads and on fresh tomatoes, or anywhere 'a noticeable crunch is desired'. The big crystals make this salt a texture and taste experience.

Camargue Fleur de Sel, won added points because of the salt's delightful fragrance. One reviewer described it as 'pure and warm like a Santa Ana wind'. This salt's perfect for steak or French fries.

When nothing but the finest is required, though, try
M Gilles Hervy Fleur de Sel. This salt is light and crunchy, exquisite on fresh vegetables and meats alike. Hand harvested in Brittany, it's a true gourmet experience.

"Saltworks has always tried to be a resource, as well as an online store," Mark Zoske, company owner, said, "and we're glad Slate is profiling so many of our products."

Saltwork supplies premium grade salts to the wholesale, retail, and consumer markets throughout North America. Customers range from individuals who order by the pound, to manufacturers, restaurants, food co-ops, and health food stores, who order by the pallet. While SaltWorks, Inc. is known for its wide selection of highly sought-after varieties of gourmet sea salt, the company’s pricing is equally popular among retail consumers and bulk buyers. Zoske buys from the source, striking deals with small French salt farms and Dead Sea salt producers in Israel alike.

Products include Dead Sea salt and other bath salts, as well as a full range of
gourmet salts.

Posted by Industrial-Manufacturing at 04:40 AM | Comments (0)

Chocolove Debuts at Cannes Film Festival

Celebrities and guests of the American Pavilion at the Cannes Film Festival will be treated to an assortment of Chocolove chocolate bars - a decadent treat perfect for indulging while screening movies and partying into the late night hours.

Boulder, CO (PRWEB) May 11, 2022 -- This week, celebrities and guests of the American Pavilion at the Cannes Film Festival will be treated to an assortment of Chocolove chocolate bars, a decadent treat perfect for indulging while screening movies and partying into the late night hours. Chocolove's unique bars have sexy, curvaceous squares and each wrapper resembles a love letter, complete with a classic love poem.

"We were very excited to be invited by the American Pavilion to provide chocolate for the festival," reports Chocolove’s owner and chocolatier, Timothy Moley. "It’s nice to be recognized for our product quality and creative packaging. I make Chocolove simply for the pleasure of creating a delicious chocolate bar – but to know that celebrities like Selma Hayek, Tom Cruise, George Lucas and Johnny Depp might be enjoying a bar is pretty thrilling."

Over 5,000 guests at the American Pavilion will be treated to Chocolove premium chocolate bars in their gift bags and throughout the Pavilion. Celebrities, dignitaries, media and film industry leaders will receive Chocolove's wood keepsake box, the Chocolador.

Dark chocolate continues to gain recognition for its natural heart health benefits - making Chocolove the perfect A-lister "must-have" chocolate.

Chocolove is available nationwide at Whole Foods Markets or, to find a store near you, visit www.chocolove.com

About Chocolove
Chocolove is a small, independently owned company based in Boulder, Colorado. Each Chocolove bar is lovingly made at their factory in Boulder, using only the finest Belgian chocolate and premium all-natural ingredients. Chocolove is available in ten distinct flavors that range from a sweet, creamy Milk Chocolate with a 33% cocoa content up to Extra Strong Dark with an impressively strong yet smooth 77% cocoa content. For more information visit www.chocolove.com

About the American Pavilion
The American Pavilion is celebrating its 17th anniversary as the leading communications, hospitality and business center at the Festival and Market. The Pavilion, considered the home away from home for Americans at the Festival, includes the Kodak worldwide student program, a restaurant, a spirits bar, a coffee bar, digital lounge, media terrace, business center and a conference center which hosts the Industry In Focus Seminar and In-Conversation Series featuring today's leading actors and filmmakers. For more information visit www.ampav.com

Posted by Industrial-Manufacturing at 04:39 AM | Comments (0)

Diet King: A New Inspirational Novel Enters and Challenges the Usual Weight-Loss Diatribe

Diet King is the first novel published by Adam Wilk. This new book, composed of thirteen separate yet uniquely connected short stories about the trials and tribulations of dieting, offers readers not only inspiration but raw hilarity while at the same time provoking a rethinking of the many weight issues wracking our society.

(PRWEB) May 11, 2022 -- What really goes on in the mind of an overweight person? The inspirational novel Diet King gives readers a raw, whimsical look into the world of Peter Wells and his emotional twenty-five-year journey through dieting hell. Each chapter is an emotional roller coaster, sometimes causing hysterical laughter only to then bank sharply and hurl the reader into the solemn struggle of trying to lose weight and stay healthy in a world where food is so plentiful.


When young Peter Wells embarks on a field trip with his third-grade class, his problems begin when he hurls insults at a large-sized classmate. In high school, Wells cuts gym classes and rapidly gains weight. His parents and his school counselor send him to a psychologist who believes that exercise will help cure Wells of his poor eating habits. Wells begins a rigorous and lengthy pilgrimage to lose weight by attending diet meetings with a reluctant brother, by challenging an intolerant corporate world, and by dealing with an overzealous vegetarian hostess during a weekend retreat. He begins a low-carb diet and watches his ailing, overweight father request fast food from his hospital bed. After facing a frightening close call with his own health, Wells begins to question his choices.

In Diet King, Peter Wells, like most Americans struggling with their weight, must make a life-changing decision—does he want to “eat to live” or “live to eat?” The result will inspire many.

This 276 page book is published by iUniverse, Inc., where it is currently available as an ebook or a print book (http://www.iuniverse.com/bookstore/index.asp).

Author Bio: Adam Wilk is a writer and has been a long-time advocate of natural and alternative medicine. Born in Flushing, New York, Adam began writing poems at a very young age and was later encouraged by many of his English teachers, from junior high school through Queens College, to continue writing. He began writing Diet King in 2002. An excerpt from a short story he wrote for friend and fellow author Dianne Arcangel will appear in her book, Afterlife Encounters (Hampton Roads, Inc.), due out October, 2005. Adam now resides in Bayside, New York, with his beloved wife Cynthia.

Title: Diet King, April 2005, iUniverse, Inc., ISBN 0595345689,
Price at iUniverse = $17.95 for print or $6.00 for ebook.

Author: Adam Wilk


Posted by Industrial-Manufacturing at 04:39 AM | Comments (0)

Research and Markets: The Future Of Snacking & Beverage Occasions - Combined Value of Snacking in Europe and US Expected to Reach US$150bn by 2009

Research and Markets (http://www.researchandmarkets.com/reports/c17126) has announced the addition of The Future Of Snacking & Beverage Occasions to their offering.

(PRWEB) May 11, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c17126) has announced the addition of The Future Of Snacking & Beverage Occasions to their offering.

Growing numbers of consumers are snacking, both at new times and in new locations, such as snacking when working late, on-the-go energy or performance boosts or light, informal snack meals. This behavior continues to offer new and surprising opportunities for impulse products as consumers re-evaluate their product choices in the light of new need states that are identified in this report.

This report provides a comprehensive analysis of morning, afternoon and evening snacking and non-alcoholic drinking occasions, by location, covering the US and Europe. In-depth analysis of why changes are taking place in snacking and beverage markets and what consumer trends are influencing this are found in the report. Also included are action Points pinpointing how to devise effective marketing strategies appealing to the changing attitudes and behaviors of European and US consumers. This report gives new product development analysis highlighting how to exploit emerging trends through careful targeting of consumers need states.

Report Highlights:
With new occasions emerging and a growing relevance of snacks in fulfilling modern nutritional requirements, the combined value of snacking in Europe and the US is expected to near US$150bn by 2009. Snacking out-of-home and day-time snacking occasions represent key growth opportunities.

Non-alcoholic drinks markets are also benefiting from more impulse purchases and the increasing emotive importance consumers place on consumption. A typical European spent US$25 per month on soft and hot drinks in 2004, compared to US$30 for a typical American consumer. On-the-go drinks consumption is a key growth area.

Consumers are demanding that snacking and beverage products become more charged, indulgent, fun, entertaining, sensual, adventurous and exotic. These factors are giving rise to the trend of experiential products. Consumers are also searching for more authentic products in relation to flavor profiles and production methods.

Reasons to Purchase:
- Access unique snacking and non-alcoholic drinks market and consumption occasion data, segmented by value, location and country.
- Improve your marketing by understanding the mega-trends influencing consumers and accessing information on the latest global product development.
- Understand emerging unmet consumer needs such as health on-the-go and guilt-free indulgence and how need states vary by occasion.

For more information visit http://www.researchandmarkets.com/reports/c17126

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

Posted by Industrial-Manufacturing at 04:32 AM | Comments (0)

May 10, 2022

Packaging Graphic Design Firm Mark Oliver Takes Stahmann's to New Levels

Package redesign allowed the gourmet foods company to successfully expand its reach.

Solvang, CA (PRWEB via PR Web Direct) May 10, 2022 -- When specialty food retailer Stahmann's set their sights on the gourmet market, they enlisted branding and packaging graphic design firm Mark Oliver Inc. to pave the way.

"The road from New Mexico family ranch to Nieman Marcus is not an easy one to walk. No matter how rich the tradition or how sweet the pecan brittle, no company moves their product into select stores without the 'look,'" explained Mark Oliver, CEO of Mark Oliver Inc.

Begun over seventy years ago, Stahmann's (the largest privately-owned pecan producer in the world) had established a successful catalog business and country store, but wanted to expand into fashionable gourmet retailers nationwide. The problem, however, was stale packaging that failed to reflect the quality of the product. Awash with muted beiges and featuring Texas-style western fonts, the look was pioneer - but decidedly not gourmet.

"When we asked Mark Oliver Inc. to reposition and brand our product line, we had two focus points: our heritage, and appealing to a high-end customer base. Incorporating both was the challenge," reflects Stahmann's General Manager, Beverly Hart.

With this in mind, staff members traveled to New Mexico gaining access to the family, ranch, employees, and landscape. Privy to tales covering seven decades and to photographs of annual ranch events like a mock bullfight, they cultivated a visual story and timeline that would beautifully illustrate the Stahmann heritage. The strategy for introducing the company into the homes of high-end consumers became clear: illustrate the heritage – make the illustration a package.

"They say a picture is worth a thousand words, and nothing could be more true in the Stahmann's case. We asked illustrator Jeremy Sancha to recreate the family history in his linocut style, and we ended up with eleven scenes capturing the ranch both as it was, and as it is today," shared Oliver. "Each handsomely illustrates life on the ranch and brings a sense of connection between the target audience and the product's origins."

Since redesigning, Stahmann's no longer worries about walking the road to Nieman Marcus, they’re already running -- the value-added packaging has evolved to include 50 SKUs.

About Mark Oliver Inc.
Mark Oliver Inc. is a full-service graphic design firm specializing in the branding, packaging and creation of identities for consumer-packaged goods. View some of their work in Graphis Packaging 9, the 2004 Graphis Annual, or visit www.markoliverinc.com for more.

Contact Info:
Jennifer Davies
Mark Oliver, Inc.
(805) 686-5166

Posted by Industrial-Manufacturing at 03:46 AM | Comments (0)

Gluten-Free Living the National Magazine for People with Celiac Disease Announces the Spring 2005 Issue

Gluten-Free Living is a magazine written for people with celiac disease or gluten sensitivity. Gluten-Free Living has a ten year history of success, and wants to expand its reach through our new distributor, OneSource Magazine Distribution. We are announcing our Spring issue, which has a bold new look and exciting topics.

(PRWEB) May 10, 2022 -- Gluten-Free Living, the most reliable source of information about celiac disease and the gluten-free diet, has published a landmark Spring issue. With a new, exciting look and availability on selected newsstands across the county, the publication is visual evidence of the growing influence of the gluten-free segment of the population.

Gluten-Free Living has a ten-year history of outstanding research and writing in all areas pertaining to celiac disease. This issue features an article on cheese, whether or not it is gluten free, and the possibility that blue cheese, particularly, might be dangerous. The dangers in spelt, a derivation of wheat, are emphasized in another story. A very important article outlines follow-up care for those diagnosed with celiac disease.

“Read it or weep,” uses a personal story to emphasize how easy it is to fall into the trap of not reading food labels. “Allison ambushed by spelt,” teaches a lesson to everyone who follows the gluten-free diet. In “Catch this recipe for GF beer-battered fish,” the first article in a new “Recipes Reinvented” section, a forbidden dish is turned into a gluten-free delight. Then there’s recent news and information, product details, an extensive list of gluten-free vendors and more.

Gluten-Free Living is the only magazine published specifically for those who have celiac disease and follow the gluten-free diet. Celiac disease is an autoimmune problem that results in a sensitivity to gluten, a protein found in wheat, rye and barley. The patient is “cured” by following a gluten-free diet, a particularly challenging method of eating.

Ann Whelan, founder and editor, has celiac disease and has been an outspoken advocate for people with celiac disease. She has spoken to groups across the country sharing her expertise on ingredients containing gluten and her practical knowledge of living with celiac disease. She is currently serving on the Celiac Disease Task Force with the leading medical professionals in the field. The Celiac Disease Task Force has successfully lobbied Washington lawmakers for tougher food laws.

Amy Ratner, associate editor, has a child with celiac disease and has helped eliminate food myths – like the possibility of gluten in vinegar. There is no gluten in vinegar, except malt vinegar, yet newly diagnosed celiacs receive misinformation on a regular basis. Amy has covered many angles of raising a celiac child, from bat mitzvah to birthday parties, Holy Communion, peer pressure and sleep-away camp! Contributing editors include dietitians and doctors who focus on celiac disease.

Practical information is available on the website as well as back and a starter kit for newly diagnosed celiac. For more information, call 914-741-5420 or visit www.glutenfreeliving.com.

Posted by Industrial-Manufacturing at 03:45 AM | Comments (0)

C.H.E.F.® Sponsors Kid Power 2005 Conference

Comprehensive Health Education Foundation (C.H.E.F.®), developer of the innovative new FUEL™ series designed to help fight the youth obesity epidemic, will participate as a sponsor of the 12th Annual Kid Power 2005 Conference to be held May 10-13 at Disney’s Yacht and Beach Club Resort in Orlando, Florida. C.H.E.F. joins an elite group of organizations to sponsor this event, including The Disney Channel, ABC Kids, Disney Online, and Radio Disney.

Seattle, WA (PRWEB) May 10, 2022 -- Comprehensive Health Education Foundation (C.H.E.F.®), developer of the innovative new FUEL™ series designed to help fight the youth obesity epidemic, will participate as a sponsor of the 12th Annual Kid Power 2005 Conference to be held May 10-13 at Disney’s Yacht and Beach Club Resort in Orlando, Florida. C.H.E.F. joins an elite group of organizations to sponsor this event, including The Disney Channel, ABC Kids, Disney Online, and Radio Disney.

Long considered one of the leading youth marketing conferences in the United States, the Kid Power 2005 conference draws hundreds of industry professionals in marketing, advertising, media, communications, publishing, public relations, and other fields. Featuring three dedicated tracks and 31 corporate case study presentations, the event will address a variety of topics relating to the youth market such as innovation, creativity, strategy, forecasting, design, branding, research, and licensing. This year’s keynote speakers include Sergio Zyman, former CMO, Coca-Cola; Ken Goldstein, EVP and Managing Director of Disney Online; Julia Lipari, SVP, Marketing and Special Projects at Jive Records; Stephanie Yost Cameron, Advisory Board Member, Children’s Advisory Review Unit; Sam Ades, Director of Brand Strategy at Warner Brothers Online; and Dr. Jim Gray, Head of Market Research at LEAPFROG Learning Institute.

The event will provide attendees with the opportunity to capitalize on the latest kid trends and research, and will also address the implications of those trends for marketers who want to reach this audience. Workshops at the conference will cover a variety of topics such as “Appealing to Kids’ Emerging Personalities,” “Reaching Kids through In-School Marketing,” “Making Your Brand Kid Cool & Mom Acceptable,” and “Creating Compelling Product Appeal.”

According to Debra Keene Bergeron, Vice President of C.H.E.F., plus a speaker and Premier Chairman at the conference, “There is no better place to network with industry peers from the leading youth organizations in the world than at the Kid Power Conference. We are a nonprofit organization that understands how to reach the youth market and change unhealthy behaviors relating to some of the most critical health issues today, such as childhood obesity. As a first-time sponsor of this event, our goal is to seek marketing partners for our innovative new FUEL™ series who share our desire to positively influence our nation’s youth by helping them live safe and healthy lives.”

About Comprehensive Health Education Foundation
Founded in 1974 and celebrating its 30th Anniversary year, Seattle-based Comprehensive Health Education Foundation (C.H.E.F.®) is dedicated to promoting health and quality of life through education, addressing such important topics as childhood obesity and other unhealthy behaviors. As a nationally-known nonprofit organization, C.H.E.F. develops a variety of health promotion and prevention education programs and products targeted to the early childhood, school-aged youth and healthy aging markets, and is also the developer of the innovative new FUEL™ series, the first youth-inspired educational program that empowers kids to take action to improve their own lives. For more information about the new FUEL series or any of C.H.E.F.’s other products and programs, please visit www.chef.org or call 1.800.323.2433.

Posted by Industrial-Manufacturing at 03:44 AM | Comments (0)

May 09, 2022

CrunchTime! Announces New Version of Food Service Back Office Solution

Restaurant software now offers enhanced labor management and multi-language capabilities.

Boston, MA (PRWEB via PR Web Direct) May 9, 2022 -- CrunchTime! Information Systems, a leading provider of enterprise back office software for the restaurant and food service industries, announced today the release of CrunchTime! version 3.17 which introduces labor scheduling, workforce management tools and multi-language support.

"This latest release demonstrates CrunchTime!'s commitment to providing the most comprehensive web-based back office solution available to the restaurant and food service industries world-wide," said Bill Bellissimo, CrunchTime!'s President. "This new feature set was developed in collaboration with our diverse global customer base."

CrunchTime!'s labor functionality enables restaurant and food service companies to centralize the management of employee information, perform sales forecasts, create labor schedules and monitor actual hours. The new features will also provide two-way integration to POS and time recording systems, integration to external payroll systems, and enhanced reporting.

The labor and multi-language features enhance an industry leading solution that already includes integrated bid, contract and supply chain management, e-procurement, recipe engineering, inventory management, production planning, enterprise reporting, and seamless integration with suppliers, POS and financial systems.

About CrunchTime!
CrunchTime! Information Systems is the leading provider of web-based back office applications for the restaurant and food service industries. CrunchTime!'s clients include multi-unit restaurants, cruise lines, hotels and food service management companies around the world including Carnival Cruise Lines, Sodexho, Carlson Restaurants Worldwide, Back Bay Restaurant Group, and Royal Caribbean Cruise Lines. CrunchTime! solutions are helping our customers reduce food & beverage costs, drive labor efficiencies and better manage the quality and consistency of their food service operations. For more information, visit our web site at www.crunchtime.com

Contact:
Ira Haber
CrunchTime! Information Systems
617-567-5228 x237
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:46 AM | Comments (0)

Eating Protein and Carbs Before Exercising May Lead to Fat-Gain and Muscle Wasting Warns Warrior Diet author Ori Hofmekler

Pound down a good protein shake with some banana before exercising to gain muscle lose body fat? According to groundbreaking research, eating before exercising can be a recipe for disaster, stimulating fat gain and leading to catabolic muscle loss — rather than the opposite — warns cutting-edge diet guru and bestselling Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html

(PRWEB) May 9, 2022 -- Another major diet fallacy exposed: Eating protein and carbs before exercising may lead to fat-gain and muscle wasting warns Warrior Diet author Ori Hofmekler.

Pound down a good protein shake with some banana before exercising to gain muscle lose body fat? According to groundbreaking research, eating before exercising can be a recipe for disaster, stimulating fat gain and leading to catabolic muscle loss — rather than the opposite — warns cutting-edge diet guru and bestselling Warrior Diet author Ori Hofmekler. http://www.dragondoor.com/b17.html

“Many people assume that the human body operates like a machine and therefore in order to work, it needs to be fueled liked a machine. Eating before exercise seems to make sense. But does it really? “ asks Warrior Diet author, Ori Hofmekler and provides this answer:

As you’ll soon realize, the idea that pre-exercise meals provide the muscle with instant energy is literally wrong, often misleading and counter effective.

In order to provide the muscle with nutrients and energy, food must be first fully digested. During digestion food is broken down into smaller compounds, yielding molecules of amino acids, fatty acids and glucose — which are transferred to the body’s tissues through the circulatory system. The digestion elimination process, that occurs in the stomach, intestines, liver and kidneys, respectively, requires substantial amounts of energy. During digestion, blood flow shifts from the brain and muscles to the inside organs (responsible for digestion and elimination). That shift in the blood flow profoundly affects the brain and muscle tissues, lowing their capacity to perform and resist fatigue.

The question remains: “What about meals that require almost no digestion?” such as those made from fast assimilating nutrients. (Note that fat is a slow digested and assimilated nutrient compared to protein and carbs.)

Consuming a pre-exercise meal made from a blend of fast releasing proteins and carbs (such as whey and sugar), looks initially quite appealing. In theory such meals would nourish the muscle tissues with amino acids and glucose to inhibit muscle breakdown, while providing instant energy. It all makes sense, but even so, in real life, things often work differently than in theory.

Recent studies demonstrated that eating fast releasing foods before or during exercise could be counter effective, to say the least. Investigators in the school of sport and exercise science, University of Birmingham, Edgbastion, England found that ingestion of carbs before exercise adversely elevated plasma cortisol levels. Interestingly enough, there was a significant reduction in post exercise cortisol when carbs were not ingested before exercise. Furthermore, there was a faster shift from carb to fat fueling during exercise, when a pre-exercise meal was not applied.

As for protein, what failed to reach mainstream nutrition knowledge is the already established fact that protein rich foods raise cortisol levels if applied incorrectly. Studies at the University of Lubeck, in Germany, found that oral administration of fast releasing protein foods such as hydrolyzed (pre-digested) proteins, have an even more profound cortisol elevating effect, compared to whole protein foods.

Note that chronic elevated cortisol has been associated with muscle wasting and fat gain (in particular abdominal fat.)

In summary, pre-exercise meals may rob the brain and muscle of energy (due to digestion). Eliminating the digestion effect of pre-exercise meals may only make things worse. Eating meals made from fast releasing proteins and cabs, before exercise, can cause a profound cortisol elevating effect during and after exercise. This may severely compromise ones ability to build muscle and burn fat.

In conclusion, DO NOT EAT before exercise, instead eat right after exercise.

Ironically, the same meal that would be counter-effective before exercise can be most effective and beneficial when applied after exercise.

Numerous studies have demonstrated the critical positive effects of post-exercise recovery meals on total muscle recuperation (i.e. replenishment of energy reserves and increased protein synthesis). Recent studies at the University of Texas Medical Branch, in Galveston, TX, revealed that applying fast releasing proteins and carbs after exercise had substantial anabolic effect on stimulating net muscle protein synthesis, even in cases of elevated cortisol.

Consequently, we are not preprogrammed to be fueled like machines. Our biological machine is based on survival mechanisms that when triggered, increase our capacity to utilize fuel, generate energy and better survive.

We trigger these mechanisms, when we follow cycles that rotate between undereating while in an action followed by eating while in rest.

For the human body, timing affects everything. “It is when you eat that makes what you eat matter.”

If you insist on eating before exercising then there are some crucial things you should do to avoid sabotaging your body. Visit http://www.dragondoor.com/articler/mode3/317/ for more information or read Ori Hofmekler’s The Warrior Diet. http://www.dragondoor.com/b17.html

For information on Ori Hofmekler’s diet and exercise seminars contact him directly at e-mail protected from spam bots or visit www.warriordiet.com

To arrange interviews or receive review copies contact John Du Cane at 651-487-3828.

The warrior Diet is available online at www.dragondoor.com or by calling 1-800-899-5111.

Dragon Door Publications, Inc is the leading provider in the United States of cutting-edge information on diet, nutrition and exercise.

CONTACT INFORMATION:
John Du Cane
Dragon Door Publications
651-487-3828
http://www.dragondoor.com

Posted by Industrial-Manufacturing at 03:45 AM | Comments (0)

DeMichele to Represent Wittman Specialty Foods

Wittman Specialty Foods LLC, manufacturer of Nip ’N Tang™ fruited horseradish, announces the engagement of DeMichele Associates as its exclusive sales representative throughout New England, as well as New Jersey and New York

West Hartford, CT (PRWEB) May 7, 2022 -- Wittman Specialty Foods LLC, manufacturer of Nip ’N Tang™ fruited horseradish, announces the engagement of DeMichele Associates as its exclusive sales representative throughout New England, as well as New Jersey and New York.


DeMichele Associates, headquartered in Worcester, Massachusetts, has been a manufacturer’s representative since 1985. With only the finest fancy food lines, DeMichele brings to the marketplace distinctive, high quality products.

“This is the most phenomenal product I’ve tasted in a very long time,” says Jim DeMichele. “Nip ‘N Tang fruited horseradish is innovative, unique and all-over wonderful. This exciting product is going places and I’m thrilled and honored to play such an important part in the widespread introduction of Nip ‘N Tang to gourmet shops and upscale markets.”

Jennie and Brian Wittman formed Wittman Specialty Foods in January to bring its delectable condiment to a national market. This versatile horseradish sauce, which comes in apricot, cranberry and pineapple flavors, is a featured appetizer as a dip or a spread for cheese. It enhances meat, fish and poultry as a glaze. Made of all natural ingredients, it is available in attractive 13 ounce glass jars.

Wittman Specialty Foods LLC is a member of the National Association for the Specialty Food Trade (NASFT) and the Connecticut Food Association. Wittman Specialty Foods can be contacted at (860) 231-9420 or on the web at wittmanspecialtyfoods.com.

Contacts:
Nic Warren
Wittman Specialty Foods LLC
P. O. Box 370416
West Hartford, CT 06117
P/F 860 231 9420
e-mail protected from spam bots

James DeMichele
DeMichele Associates
P. O. Box 2820
Worcester, MA 01613
P 508 755 9854
F 508 755 9298
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:44 AM | Comments (0)

May 06, 2022

Research and Markets : Is Australia's Farm and Diary Products Market at a Premuim Level?

Research and Markets (http://www.researchandmarkets.com/reports/c16870) has announced the addition of Australia Farm and Diary Products Market—Yearly Review (2004/2005) to their offering.

Dublin (PRWEB) May 6, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c16870) has announced the addition of Australia Farm and Diary Products Market—Yearly Review (2004/2005) to their offering.


"Australia Farm and Diary Products Market—Yearly Review (2004/2005)" is designed to cater to the needs of the Australian food industry, policy makers, and researchers in analyzing and capturing the numerous opportunities before the industry. It provides data on all levels of food processing beginning with raw agricultural product to highly processed food. The report, based on annual assessment and interim issue on the first quarter of 2005, includes an analytical overview of the Australian food market's performance in 2004-05, and forecasts for the days ahead.

Food industry plays an important role in the Australian economy. It brings together the primary industry, manufacturing, biotechnology, packaging, transport, marketing, retail and food service industries to provide value for Australian and international consumers.
Information presented in this report, through statistical tables and graphical representation, reveals the export and import values of dairy products, live animals, fish, milk and milk products, and, to a lesser extent, confectionery goods.

This report covers comprehensive range of data on food production and trade throughout the supply chain—from the farm gate to retail outlets. It highlights many of the food industry's key developments, identifies growth opportunities, and helps measure business performance.

Report Highlights:
•Total consumer expenditures and consumption value for Australian farm and diary products
•Value of Australian farm production in 2004/05 and its effect on export and farm gate returns
•The main farm gate products and diary ingredients exported and imported. How export value effect Australia's food market economy annually?
•Factors affecting specialty cheese manufacturers' selling price achieved by producers (by product)
•Implication of US–Australia Free Trade Agreement on the trading of diary and farm gate produces both at regional and international levels
•Initiatives undertaken by government and private channels in assessing the market force
•Critical assessment of Australian food retailers and consumer preferences for dairy and farm gate produces

Contents contained inside the report include the following:
Introduction
Abbreviations and Terms in Use
1. Food Market Australia: Review 2004/05
2. Cheese and Dairy Products, Australia — Market Insight
3. Trade Dynamics—Overall Export and Import for Cheese and Dairy Products, 2004/05
4. Critical Assessment of Australian Food Retailers and Consumer Preferences for Dairy and Farm gate produces
5. Initiatives undertaken by Government and Private Channels in Assessing the Market Force
6. A Step Ahead: Future of Australian Food Market for Farm and Dairy Products, 2006
7. Conclusion

List of Tables
1. Overview of the Australian food industry
2. Main food trading countries, by value of trade, 2004
3. Specialty cheese segments and products
4. Product distribution through various channels
5. Global production and trade of whey
6. Agricultural food production, by commodity
7. Value of agricultural food production, by commodity
8. Number of enterprises engaged in agricultural food production
9. Employment by agricultural industry
10. Supply and use of Australian dairy products
11. Supply and use of Australian meats
12. Supply and use of selected Australian horticultural products"

List of Figures
1. Value chain for food in Australia, 2003-04
2. Value of Australian farm and fisheries production
3. Trends in Australian food trade
4. Composition of Australian food exports
5. Value shares of Australian food exports, by country of destination
6. Value shares of Australian food exports, by country destination groupings
7. Value shares of Australian airfreight exports, by destination, 2003-04
8. Composition of Australian food imports
9. Value share of Australian food imports, by country of origin
10. World exports of minimally processed food, 2004
11. World exports of substantially processed food, 2004
12. Relationship between nutrient intake and annual income, selected countries
13. Relationship between meat consumption and income, selected countries
14. Relationship between cereal consumption and income, selected countries
15. Specialty cheese types
16. Specialist cheese production
17. Factors affecting specialty cheese manufacturers' selling price
18. Utilization of Australian milk, 2003-04
19. Australian consumption and exports
20. Exporters' shares of world trade, 2004
21. Value of Australian exports, by product
22. Australian whey production and exports

For more information visit http://www.researchandmarkets.com/reports/c16870

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

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

Research and Markets : Global Food Retail Sales Exceed $2 Trillion Annually

Research and Markets (http://www.researchandmarkets.com/reports/c16876) has announced the addition of Changing faces of Supply-Chain Model in Global Food Market to their offering.

Dublin (PRWEB) May 6, 2022 -- Research and Markets (http://www.researchandmarkets.com/reports/c16876) has announced the addition of Changing faces of Supply-Chain Model in Global Food Market to their offering.


This report serves as a major tool in understanding the functioning and dynamics of the global food market, which doesn't just pertain to the fundamentals of international trade any more. The structure of the global food industry is continually changing and evolving as food suppliers, manufacturers, and retailers adjust to meet the needs of consumers, which includes demand for wider variety of higher quality products.

Global food retail sales exceed $2 trillion annually, with supermarkets/hypermarkets accounting for the largest share of sales. Additionally, supermarkets, hypermarkets, warehouse-style discount outlets, convenience stores, and combined gasoline and grocery outlets have emerged in numerous countries over the past few years to increase the demand for global food supply.

Driven by innovation and competition from private retail brands, food manufacturers are focusing on specific product lines where they have inherent advantages, and target for developing countries for more focused approach. Expansion in foreign markets is further contributing to the growth of large multinational food manufacturers but local markets are still welcoming small-scale individual retailers to successfully find opportunities within the marketplace.

This enables food manufacturers to become leaders in certain product lines and to better cater to consumer demand for these products in different markets. Therefore, while manufacturer concentration is not evident at the global level for total packaged food sales, firm concentration may exist in specific product lines and regional markets. Firm concentration can be specifically seen for the products in which the manufacturer's brands are popular, such as in soup, breakfast cereal, and baby food.

The report 'Changing faces of Supply-Chain Model in Global Food Market' examines global food trade patterns and the role of WTO market access rules in shaping the composition of global food trade. The report also takes into account the various consumer preferences that are driving changes in global food supply chains, including growth in private label sales and expansion of multinational retailers and manufacturers in developing countries.

Report Highlights:
•Understand ongoing changes and innovations in global food markets, as well as the trends in different sectors of the food industry
•Comparison of products sold at the retail level across regions and continents
•Total retail sales for processed and high-value food products in Latin America, Africa, and other developing countries across the Asian subcontinent
•Trends in the soft drink and beverage sector for the year 2002-2005
•Changes in expenditures on different food items over the years, relative to calorie consumption
•Production and marketing of differentiated products, in response to consumer demand
•Organizational coordination mechanisms used in Supply Chain Design
•Comparative study on the changes in food consumption pattern among the Europeans, Americans, and the people of developing countries
•Detailed study of the development of retail brands to differentiate the brand products from standard products, and
•Changes occurring in food retail sectors, and there implications on food quality and safety standards

Outline of Contents:
1. Introduction
2. Dynamism in the Global Food Market
3. An Insight into Food Supply Chain Model and its Role in Changing Market Economies
4. Market Economics and Consumer Choice
5. Comparative Study on the Supply Chain Models in Developing and Developed Countries
6. Reorientation of Food Manufacturing Firms: Strategies to Meet Demands of Global Consumers, Suppliers, and Retailers
7. Role of Producer-Owned Firms in Evolving Food Markets Economy
8. Conclusion

List of Tables
1. Share of food sales for retailers in selected international markets, 2005
2. Global food sales, 2005
3. Annual average growth in retail sales of packaged foods, 2002-2008
4. Retail sales size and growth of selected food items, 1998-2005
5. Retail sales of soft drinks
6. Refrigerator possession per 100 households
7. Ownership of microwave ovens and retail sales of ready meals
8. Expenditures share and calorie contribution of different food products
9. Sales growth for leading companies
10. U.S. high-value food exports
11. Relative importance of criteria in retailer selection of suppliers
12. Supermarket share in national food retail, Latin America
13. Supermarket share in national food retail, Asia
14. U.S. and Western Europe share of 2004 world food sales
15. Global sales share of top six manufacturers by product category, 2005
16. Nestlé's market share at regional, country, and product levels
17. Unilever's market share at regional, country, and product levels

Appendix
1. World's leading food manufacturing firms
2. Leading packaged food manufacturers by country

List of Figures
1. Traded global processed food sales, 2005
2. Food share of total expenditures declines while processed food share of food expenditures increases with income, 2005
3. Key elements of a high-value food supply chain
4. Importance of quality dimensions of food
5. Private label share of total retail food sales percent
6. Food firms: Size and orientation
7. Higher market concentration in sales of branded products

For more information visit http://www.researchandmarkets.com/reports/c16876

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

Posted by Industrial-Manufacturing at 02:42 AM | Comments (0)

May 05, 2022

SoBe Beverages and 5280 Mobile Serve Up Ringtones & Action Sport Athlete Wallpapers To The Wireless World

Athletes to go mobile include: Andy Macdonald, Keir Dillon, Ryan Sheckler, Phillip “Froggy” Soven and Ryan Capes!!

Denver, CO . Norwalk, CT (PRWEB) May 5, 2022 -- 5280 Mobile, and South Beach Beverage Company (SoBe) signed a multi-year agreement that will introduce SoBe PhoneGear, including SoBe action sport athletes, DJ’s, and other SoBe energized mobile products to fans of the world's best-tasting naturally flavored beverages, it was jointly announced today by Blake Fayling, President, 5280 Mobile and Dave Spinato, Manager of New Media, SoBe.

5280 Mobile will introduce SoBe PhoneGear to mobile users starting May 16th with initial offerings to include “LizTones” and “SoBe Scenes” for the mobile phone. The company also has plans to offer SoBe mobile video of their action sport athletes from Team Lizard and SoBe NoFear. SoBe currently sponsors Andy Macdonald (skateboarding), Keir Dillon (snowboarding), Ryan Sheckler (skateboarding), Phillip “Froggy” Soven (wakeboarding) and Ryan Capes (motocross world record holder). “LizTones” will include special mixes from the various SoBe DJs including DJ Rob Devz and Freddy, their official spokesman. “SoBe Scenes” will focus on the incredible feats of the Sobe sponsored extreme athletes and the Sobe lifestyle, allowing their fans to stay connected to the SoBe teams anywhere. Videos will include world record attempts, incredible stunts, and a mobile version of much of what is currently available on the www.sobebev.com website.

Loyal SoBe fans can access SoBe PhoneGear online beginning May 16 at www.sobebev.com. Users will select their mobile provider and phone model, which will enable them to select from the variety of content available. SoBe Phone Gear will also be available to SoBe fans via select carrier partners to be announced later this summer.

The companies will also work together on promotions that will utilize the unique capabilities of the mobile phone, further enabling SoBe fans to stay connected to their favorite SoBe personalities and action sport athletes.

“The wireless space is a perfect way for SoBe to interact with its fans,” said Blake Fayling, President, 5280 Mobile. “Their enthusiast consumer base is active and always on the move. Now, SoBe will be available on-the-go with SoBe energized content and promotions that fit their lifestyle.”

About 5280 Mobile
The 5280 Mobile team has an unparalleled track record of leveraging traditional and non-traditional channels for distribution of mobile content on behalf of major brands and media companies. 5280 Mobile is able to leverage a unique blend of agency, retail, and carrier relationships to maximize the enormous potential that results from combining compelling content with mobile phones. Whether it is product placement via a carrier deck or a promotional program via a kiosk, 5280 Mobile is able to use cutting edge strategies to extend a brand’s reach. To learn more, visit www.5280mobile.com.

About SoBe
South Beach Beverage Company (or "SoBe" as we call it around here) makes and markets the world's best-tasting naturally flavored beverages. We've designed our "healthy refreshment' beverages with fun, active people (presumably like you) in mind. For a tasty pick-me up, you'll find SoBe teas and juice blends in our popular 20 oz. glass lizard bottle. SoBe Lean, our newest line of diet beverages, offers all the delicious refreshment of SoBe in a sugar-free, low-carb, low-calorie package. And if you're looking for an energy kick to keep you going, be sure pick up one of our great-tasting energy supplements. We brew up the tastiest, power-packed ones on the shelf, with SoBe Adrenaline Rush, Sugar Free SoBe Adrenaline Rush, SoBe No Fear, and Sugar-Free SoBe No Fear in our lineup. You can find SoBe beverages in convenience stores, grocery stores, mass merchandisers and warehouse clubs, delis, gas marts, and select restaurants/hotels. (Pretty much everywhere beverages are sold!) For more information, call the Lizard Line at 1-800-588-0548. SoBe is a separate operating unit of Pepsi-Cola North America. To learn more, visit www.sobebev.com.

Posted by Industrial-Manufacturing at 03:16 AM | Comments (0)

May 04, 2022

Get Mom Something Unforgettable - Not Flowers - for Mother's Day

Forget flowers that never bloom and make Mother's Day unforgettable with gourmet hand-dipped strawberry/keepsake combos

Sacramento, CA (PRWEB via PR Web Direct) May 4, 2022 -- This year, don't buy boring, sneeze-inducing flowers or routine gifts at inflated, last minute prices. Instead, give your Mom “The Unforgettable Gift”™ with the best features of flowers and candy – a dozen gourmet hand-dipped strawberries available with decadent chocolaty coatings and six different toppings—the perfect gift for Mother’s Day or any day you want Mom to feel special.


Make Mom feel like Hollywood Royalty because you care enough to send the berry best. It is the quality of Shari’s Berries gourmet, hand-dipped strawberries that make them a favorite among Hollywood's A-list celebrities like Halle Berry, and good enough to be included in the Academy Awards goody bags to Oscar winners like Hilary Swank.

Every strawberry is inspected for size, shape, and quality and hand-dipped the day it's shipped. The strawberry creation of your choice is overnighted to Mom in a cooled container to ensure peak flavor and texture.

These treats are a light and healthy indulgence that people appreciate and offer health benefits that flowers don't. Premium strawberries, believed to lower cancer risk, are dipped fresh daily in their secret recipe that includes white, milk, or dark chocolate, and adorned with bits of almonds, coconut shavings, mini chocolate chips or fancy swirls. For those with dietary preferences, sugar-free, non-alcoholic, and other gift selections are available. If you still feel you need to send flowers for Mother's Day long stemmed Strawberry RosesTM are available.

While most companies print your Mom's name on the shipping box, Shari's Berries includes your personalized message in a gift card inside with your gift, keeping your message personal.

Shari’s Berries is ranked one of the Top 50 Internet sites by Internet Retailer and recipient of the 2005 People's Choice Dottie Award, so navigating among Shari's Berries Mother's Day gifts is easy and secure.

So if you want to make Mom feel unforgettable skip the flowers and send Shari’s Berries.

For more information:
Shari's Berries
Kevin Beresford
Phone toll-free: 1-877-BERRIES or 1-877-237-7437
E-mail: e-mail protected from spam bots
Web: www.berries.com

Posted by Industrial-Manufacturing at 10:36 PM | Comments (0)

Nando's Chickenland Inc Market Leader of Peri-Peri Sauces, Marinades & Cooking Sauces Have Been Awarded Professional Chefs Award

Clucking Good News - Nando's Chickenland Inc market leader of Peri-Peri Pepper Sauces, Marinades & Cooking Sauces have been awarded the 2005 Professional Chef's Association Gold Seal Award - Score level - Excellent - Criteria - Consistency, Color, Appearance, Texture, Taste, Aroma, Feel, Freshness

(PRWEB) May 4, 2022 -- Peri-Peri – A story we’re sure you’ll warm to: It all began centuries ago, when Portuguese explorers set out in search of spices and gold. After many adventures and months of toiling the high seas, they accomplished their mission. The famous spice route to the East had been discovered!

Southern Africa soon became a stopover for the explorers, and with its glorious climate and beautiful terrain, many of them settled there. It was here that they came across the Bird’s Eye Chilli, called Pili-Pili by the local Swahili people. The settlers adopted the name Peri-Peri and started using this fiery ingredient, with a blend of herbs and spices as part of their cuisine.

Peri-Peri recipes have always been a source of family pride and have been passed down from generation to generation. The Nando’s Peri-Peri sauces are just such a recipe – a combination of old-world mystery and fiercely guarded secrets. The secret Nando’s recipes reveal themselves in the legendary Nando’s Peri-Peri sauce range, Nando’s Cooking Sauces and Marinades, and of course, our world-famous chicken. Today people on five continents have fallen in love with the Nando’s Peri-Peri taste.

Its all about good taste & exotic flavours:
Visit http://www.NandosUSA.com to ex Peri-Peri ence Oral Satisfaction

Peri - Interesting Facts:
Peri-Peri is not just about flavour – it also has many curative properties. Look no further than a chilli for a healthy vitamin C dose to relieve you (albeit temporarily) of blocked sinuses, a congested throat or lungs. Studies have also shown that Capsaicin also works with protein molecules to decrease cholesterol absorption in the body and to speed up metabolism (another great reason why people on a diet should eat Nando’s!) But probably the best thing about eating Peri-Peri is that it enhances the release of endorphins (a substance in the brain that causes one to feel pleasure). No wonder it is rumoured that Peri-Peri is an aphrodisiac – how much more could one ask for?

What is most obvious that Peri-Peri is an absolute must for dieters because of the incredibly low kilo joule count (approximately 168 kJ per chili) and virtual lack of fat present. What's more their fiery taste can liven up any meal and does away with the need for adding extra salt or fat while cooking.

Flying the Coop:
This phenomenal international Peri-Peri trail (which has really just started) has made Nando’s Chickenland the first and only South African restaurant brand to successfully extend its operation internationally and capture the high-streets of major world capitals such as London, Kuala Lumpur, Toronto, Cape Town and Sydney. Nando’s has been highlighted as one of the top five most exciting food concepts in London (a city at the centre of cutting-edge trends) and was recently awarded Restaurateur of the Year in the UK,

To Chirp :
For more information about Nando’s Peri-Peri Sauces please contact
Clive Rock CEO
949 7220230
Or Email e-mail protected from spam bots
Or Peri-Scope out the Web Site http://www.NandosUSA.com

Posted by Industrial-Manufacturing at 10:35 PM | Comments (0)

Michelob Sponsors Asian American Chefs Dinner At The James Beard House In New York City

The James Beard House showcased Asian America’s best chefs sponsored by Michelob, on Monday, April 18, 2005. Participating chefs were Santok Singh, Gaylord India Restaurant; Hung Le, Three Seasons Restaurant; Chris Yeo, Straits Café; Ritsuo Tsuchida, Blowfish Sushi To Die For; and John Sikhattana, Roy’s who are members of the Asian Chefs Association (ACA).

(PRWEB) May 4, 2022 -- The James Beard House showcased Asian America’s best chefs sponsored by Michelob, on Monday, April 18, 2005. Participating chefs were Santok Singh, Gaylord India Restaurant; Hung Le, Three Seasons Restaurant; Chris Yeo, Straits Café; Ritsuo Tsuchida, Blowfish Sushi To Die For; and John Sikhattana, Roy’s who are members of the Asian Chefs Association (ACA).

Over 100 guests and members of the James Beard Foundation enjoyed a four course menu with modern Asian specialties such as Torched Michelob Ultra Kobe Beef and Green Papaya Roulade, Zuke Blue Fin Torro Croque Monsieur with Hon-Wasabi, Caviar and Orange Rosemary Balsamic Reduction, Lobster and Alaskan King Crab Namero Tartare Flash Fried with Michelob Tempura Batter, Served with Shot Lobster Bisque and Five Spice Lamb Chops with Braised Bamboo Shoot, Pandan Steamed Rice and a Cabernet Sauce.

“As this is our second visit to the James Beard House for the Asian Chefs Association,” said Chef Chris Yeo. “We are excited to have this opportunity once again and to have Michelob as our first corporate sponsor.”

“Being recognized by Michelob is a great accomplishment for the Asian Chefs Association (ACA),” said Chef John Sikhattana. “One of the goals of the ACA is to enhance public awareness of Asian cuisine through the creativity of Asian Chefs; the James Beard House dinner is a wonderful way for us to do that.”

“We were very pleased to be a part of the Asian Chefs dinner at the James Beard House,” said John Costello, product manager, Michelob, Anheuser-Busch, Inc. “It is a wonderful way to honor many of the best Asian chefs in the U.S. and we were thrilled to be a part of it.”

Michelob’s involvement with Asian American chefs is not the first for Anheuser Busch. For 2004-2005, Michelob has partnered with the ACA to produce a calendar called The Kitchen Gods: Celebrating Asian America’s Best Chefs (http://www.asianbud.com/mich_cal2005.pdf). Michelob is also the official beer sponsor for the ACA.

About Anheuser-Busch, Inc.
Based in St. Louis, Anheuser-Busch, Inc. is the leading U.S. brewer and holds a 50 percent share in Grupo Modelo, Mexico’s leading brewer. In a survey of 10,000 business leaders and securities analysts, Anheuser-Busch Cos. Inc. ranked first overall in quality of products and services among nearly 600 companies researched in FORTUNE magazine’s 2004 “America’s Most Admired Companies” listing. The company also is one of the largest theme park operators in the United States, is a major manufacturer of aluminum cans and is the world’s largest recycler of aluminum beverage containers. For more information, visit www.asianbud.com.

About Asian Chefs Association
The ACA was formed in 2002 to provide Asian chefs with a forum to share ideas and promote Asian and Pan-Asian cuisines. The ACA also hopes to enhance the lives of professional Asian chefs with a culture of mutual support, cooperation and learning. For more information, visit www.acasf.com.

About the James Beard Foundation
The James Beard Foundation has been in the forefront of America’s culinary revolution for over 15 years. Located in Greenwich Village, the James Beard House was purchased by the James Beard Foundation after Beard’s death in 1985. Beard was a renowned cookbook author, journalist, teacher and chef. The James Beard Foundation celebrates the country’s culinary artists, provides scholarships and educational opportunities, serves as a resource for the industry, and offers its members the opportunity to enjoy the delights of fine dining. For more information, please visit www.jamesbeard.org.

James Beard House Asian Chefs Dinner Menu
Sponsored by Michelob

Appetizer
Torched Michelob Ultra Kobe Beef & Green Papaya Roulade
Coriander Seared Ostrich Satay Sticks Served with a Spicy Peanut Dipping Sauce
Masala Spiced San Francisco Dungeness Crab Samosa
Zuke Blue Fin Torro Croque Monsieur with Hon-Wasabi, Caviar and Orange Rosemary Balsamic Reduction
Baked Lemongrass Brioche
Beverages

Dewazakura Oka Sake
A Selection of Michelob Beer
Michelob Anise Pear Cooler
Honig Napa Valley Sauvignon Blanc 2004

First Course
Tofu Foie Gras Flan with Pickled Turnips Served in an Eggshell Cup Topped with Caviar
Caparaso Baden Pinot Gris 2002

Second Course
Lobster and Alaskan King Crab Namero Tartare Flash Fried with Michelob Tempura Batter, Served with Shot Lobster Bisque
Honig Rutherford Sauvignon Blanc 2003

Third Course
Tandoori Chilean Sea Bass with a Coriander, Mint Chutney and Mung Bean Salad
Caparoso Oregon Pinot Noir 2002

Fourth Course
Five Spice Lamb Chops with Braised Bamboo Shoot, Pandan Steamed Rice & a Cabernet Sauce
Honig Napa Valley Cabernet Sauvignon 2001

Dessert
Hawaiian Lilikoi Torched Meringue and Macadamia Nut Tart
Kamoizumi Nigori Ginjo Sake

Posted by Industrial-Manufacturing at 10:34 PM | Comments (0)

Specialty Food Shop Now Open in Atlanta

Savor Specialty Foods, Buckhead’s newest gourmet fare shop, has opened its doors at 3187 Roswell Road. The retail store sells the finest rare and hard to find foods from around the world as well as pantry essentials and local products. Additionally, Savor offers an excellent mix of tabletop items, kitchenware, antiques and luxury gift baskets for any occasion.

(PRWEB) May 4, 2022 -- Savor Specialty Foods, Buckhead’s newest gourmet fare shop, has opened its doors at 3187 Roswell Road. The retail store sells the finest rare and hard to find foods from around the world as well as pantry essentials and local products. Additionally, Savor offers an excellent mix of tabletop items, kitchenware, antiques and luxury gift baskets for any occasion.

“At Savor, we handpick the best foods available,” says owner January Hodgson. “Furthermore, we are very knowledgeable about the products we carry and we enjoy sharing the history as well as their exceptional flavors with our customers.”

Savor Specialty Foods’ extensive selection includes olive oils, cheeses, teas, honeys, marinades, cooking sauces, salad dressings, appetizers, pepper jellies, chutneys, spreads, crackers, handmade pastas and sauces, cookies, chocolates, dessert sauces, hand harvested sea salts and many more ingredients that tempt the pampered palate. The new store also offers delicious samples and product demonstrations daily.

Located at 3187 Roswell Road in Buckhead, Savor Specialty Foods is Atlanta’s newest stop for fine gourmet food and unique accessories. For more information about Savor, contact owners Ren and January Hodgson at (404)869-0070.

Posted by Industrial-Manufacturing at 10:33 PM | Comments (0)

The Fat Loss Patch Helps Drop Inches and Weight Naturally

The Fat Loss Patch is a self-adhesive dietary aid featuring a natural blend of Forslean®, Guarana and ChromeMate.®. This high-performing formula gradually releases into the skin to gently stimulate your body's metabolism. The result is a safe and easy way for you to increase energy levels and maintain a healthy body weight

(PRWEB) May 3, 2022 -- The Fat Loss Patch is the new kid in town... and it is making a ton of friends very quickly. Recently introduced on the internet at www.getthefatlosspatchnow.com.


"As director of The Wise Ones, an optimal health group on Cape Ann in Massachusetts, I have successfully helped individuals with auto-immune situations reduce their need for prescription drugs without raising blood pressure", said Susan Wadia-Ells, PhD.

The Patch is the only transdermal product on the market that contains an ayurvedic and homeopathic blend of plants, including ForsLean, used for centuries in India and China to lower blood pressure, normalize thyroid function and help a person's body remain strong and firm, even as we grow older.

Friends and clients with 30 to 100 pounds to drop are often reporting weight reductions from 1 to 4 pounds per week. "The patch is especially helpful to pre-diabetics and Type 2 diabetics who have been unable to drop weight even when following their prescribed diet," reported Wadia-Ells, PhD, in the April issue of the North Shore Women's Journal, nswj.com.

More good news! "Combined with a healthy lifestyle including at least 8 glasses of uncarbonated filtered water every day, avoiding diet soda and other carbonated beverages and getting at least 20 minutes of direct sunlight each day the Patch can increase energey and focus.

For a free personal consultation contact Susan at 800-872-0898 or order on line at www.getthefatlosspatchnow.com.

Posted by Industrial-Manufacturing at 10:32 PM | Comments (0)

May 03, 2022

Health & Fitness Expert Debbie Siebers Debuts Bestselling Cookbooks at Her Official Web Site

After a successful launch of her fashion collections, Debbie Siebers extends the brand to include both of her bestselling books, “Nutritional Makeover” & “Energy Boost”.

Los Angeles, CA (PRWEB) May 3, 2022 -- Debbie Siebers, the health and fitness industry’s leading lady, today announced the addition of her bestselling cookbooks, “Nutritional Makeover” and “Energy Boost” to the product offerings at her official website, www.DebbieSiebers.com.

In “Nutritional Makeover” Siebers teaches her readers the importance of discovering the right balance of healthy eating, nutrient intake, and exercise. Unlike traditional health-conscious cookbooks that feature bland and flavorless recipes, this book exhibits delicious entries, such as vegetable tempura, spicy beef & avocado stir-fry, and fresh plum dumplings which are guaranteed to impress at any dinner party.

“I know how hard it can be to want to lose weight and still cook delicious foods,” Siebers symphonizes. “With this book, you’ll find great healthy recipes, nutritional information, eating plans, and more.”

With “Energy Boost” Siebers shows her readers that by eating nutritionally balanced meals, they will find that their energy and motivation levels will skyrocket. Additionally, Siebers demonstrates how the proper intact of vitamins & minerals benefits her readers’ beauty concerns.

“The basic elements of beauty—blemish-free skin, strong nails, and healthy hair—are all affected by your diet,” Siebers explains. The recipes included in this book, while decadent & scrumptious, are consistently mindful of readers’ concerns about carbohydrates, fat, and calories. Some of the mouth-watering entries in the book include: a kiwi-grapefruit drink with mint, gnocchi with oyster mushrooms, and spicy chicken with fresh mango sauce.

While many readers will relate to satisfying the all-too-familiar hunger cravings most dieters experience with a chocolate bar or a bag of chips, “Energy Boost” offers easy to prepare recipes to avoid that trap.

“These books are a wonderful companion to any type of workout program,” Siebers summarizes.

Both “Nutritional Makeover” & “Energy Boost” are published by Silverback Books and are sold through Siebers’ official website, www.DebbieSiebers.com, at the easy to swallow price of $19.95.

For over twenty years, Siebers has inspired people to achieve physical fitness through her associations with Body-By-Jake, BeachBody, and Slim in 6. During the previous season of FOX Television’s hit reality show, “The Swan,” she starred as its health & fitness expert.

For more information contact:
Jeffery “Julien” Price
Marketing Director
Romar Studios, Inc.
(213) 621-4409
www.DebbieSiebers.com

Posted by Industrial-Manufacturing at 01:47 AM | Comments (0)

Foodborne Illness Web Site Offers Resources on Common Causes of Food Poisoning

With media attention on product recalls due to potential contamination with such bacteria and viruses as E. coli O157:H7, Salmonella, and hepatitis A and outbreaks of illnesses caused by these pathogens comes consumers’ need to know about foodborne pathogens. Marler Clark, the Seattle law firm that has represented thousands of victims of foodborne illness outbreaks across the country, re-launched its Web site about foodborne illness, www.foodborneillness.com, in mid-April.

(PRWEB) May 3, 2022 -- Foodborne illnesses, such as E. coli, Salmonella, Listeria, and Hepatitis A, have been the topic of news reports across the nation in recent months. With media attention on product recalls and outbreaks comes consumers’ need to know about foodborne pathogens. Marler Clark, the Seattle law firm that has represented thousands of victims of foodborne illness outbreaks across the country, re-launched its Web site about foodborne illness, www.foodborneillness.com, in mid-April.

The site’s focus is to inform consumers and the media about food illness-related viruses and bacteria, such as the Campylobacter, E. coli O157:H7, Hepatitis A, Listeria, Norovirus, Salmonella, and Shigella. Since the site was re-designed and launched on April 14, 2005, over 15,500 unique visitors have used the site.

“FoodborneIllness.com offers practical information about several forms of food poisoning, including the symptoms and risks associated with infection, how infections are diagnosed, and possible ways to prevent infection,” said Bill Marler, managing partner of Marler Clark. “The information on this site lends itself to the media, individuals, and the families of individuals who have been affected adversely by eating bad food.”

Marler continued, “Hundreds of people use this Web site every day to learn more about foodborne illness – its origins, consequences, and most importantly, victims’ rights.”

Foodborneillness.com complements other Marler Clark sites about foodborne bacteria and viruses, including About-Campylobacter.com, About-Ecoli.com, About-Hepatitis.com, About-Listeria.com, About-Norwalk.com, About-Salmonella.com, and About-Shigella.com.

Marler Clark (http://www.marlerclark.com) has been at the forefront of food litigation cases since 1993 when Bill Marler represented Brianne Kiner in her 15.6 million E. coli settlement with Jack in the Box. The firm is noted for its litigation against such companies as Odwalla, KFC, Bauer Meats, McDonald’s, Hardee’s, Wendy's, Subway, Sizzler, ConAgra Beef Co, Carl's Jr, Sun Orchard Juice Company, Chili’s, Chi-Chi’s, and Malt-O-Meal.

Posted by Industrial-Manufacturing at 01:46 AM | Comments (0)

Greek Yogurt - From The Greek Gods

The Greek Gods introduce a quality, authentic, Greek Yogurt to the retail and foodservice marketplace.

(PRWEB) May 3, 2022 -- The Greek Gods brand is representative of only the finest authentic and quality driven Greek products in the market today. Great care is taken to ensure that each and every item added to the Greek Gods line of products embodies a certain “Distinct Profile”, flavor, freshness and authenticity.

We believe that our Greek Gods Greek Yogurt is truly a signature addition of great proportion to our expanding line.

What is Greek Yogurt?
Traditional Greek Yogurt is typically made with cow’s milk and usually contains between 9%-10% milk fat, whereas typical whole milk varieties of yogurt found in your local grocer generally don’t exceed 3.5% milk fat. The higher milk fat makes for a much smoother body, and creamier mouth appeal that you won’t find in traditional yogurts. Our Greek Yogurt or "yiaourti" embodies all of these characteristics and more with our signature Greek Gods Greek style added technique.

Once you’ve tried Greek Gods Greek Yogurt, you won’t go back to the old standard. Typically, Greek Yogurt currently comes in a plain variety, but will also be available in flavored versions soon.

Uses: Greek Gods Greek Yogurt can be added to fresh fruit, vegetables and cereal for breakfast. It can be used to make dips and salad dressings, as a garnish for soups and used to add a creamy taste and texture to sauces and curries. It can be used as a substitute for cream or ice cream or as a topping for almost any meal. Excellent served with honey, or wherever your imagination takes you.

Greek Gods Greek Yogurt is:
1. All Natural & Kosher
2. Made with Active Cultures
3. Excellent Source of Calcium

Suggested Retail: $2.99-$3.99(24oz)
Shelf life: 60 days +
Pack: 6/24oz
*Available in retail or foodservice sizes

Look for us in dairy and deli departments throughout the USA.
You can find more information at: http://www.3greekgods.com.

Potential distributors and customers inquire to: e-mail protected from spam bots

Posted by Industrial-Manufacturing at 01:45 AM | Comments (0)

May 02, 2022

Colorado Prime Foods Introduces New Menu Planning Guide

Colorado Prime Foods' Diversified Offerings Add Appetizing Array and New Convenience

Farmingdale, NY May 2, 2022 -- Colorado Prime Foods (CPF), the ultimate source for high quality foods delivered directly to consumers, announced the publication of its new spring 2005 menu planning guide: “Make Every Meal a Masterpiece.” It features 32 sumptuous, 4-color pages of epicurean delights and dozens of new menu offerings for time-challenged, discerning consumers who demand only the best in the food they put on their dining room tables.

According to Craig Livernoche, Director of Marketing at Colorado Prime Foods, ‘When you open our new menu planning guide you’ll not only see a dazzling variety of our traditional palate-pleasing offerings, you’ll also discover a fantastic array of exciting new prepared items offering new convenience and incredible appetite appeal.”

With 80 new items added to their menu planning guide, Colorado Prime Foods now offers its customers the makings for full breakfasts, lunches and dinners. Additional items include innovative cuts of prime meat, gourmet appetizers, single serving desserts and restaurant-quality side dishes that complement each of their meals. Livernoche says, “We are proud to expand upon our legendary cuts of beef, prime poultry and fresh seafood to include new cuts that are superior, yet less expensive. Consumers can now enjoy heat and serve main courses, fabulous sauces, desserts from brownies to Mississippi mud pies and so much more, conveniently delivered right to their home.”

According to the company, experienced Food Specialists are just a telephone call away and will help customers with ordering, menu planning, and offer suggestions for higher nutritional value or lighter choices. One call gets it all delivered, flash frozen with all the flavor, freshness and nutrition locked in.

The company also offers AutoMenu, a free service whereby customers can automatically receive their menu choices by scheduling in advance. That’s convenience!

The new CPF spring menu planning guide is a feast for the eyes. To get a copy, call 800-365-2404 or visit www.CPFoods.com.

Posted by Industrial-Manufacturing at 04:37 AM | Comments (0)

Fundraising Auctions Company, DiNardo & Lord Auctioneers, to Assist Edward Roberts International – Fine & Rare Wine Auctioneers

Fundraising Auctions company, DiNardo & Lord Auctioneers, to assist Edward Roberts International – Fine and Rare Wine Auctioneers with their upcoming retail wine auction to be held on May 21, 2021 in Chicago, Illinois. Wine Auctioneer Tom DiNardo of DiNardo & Lord Auctioneers will assist ERI Lead Auctioneer Edward Brooks in this auction of one of the most significant wine collections to come across the auction block in sometime.

Seattle, WA (PRWEB) May 2, 2022 -- Fundraising Auctions company, DiNardo & Lord Auctioneers, to assist Edward Roberts International – Fine and Rare Wine Auctioneers with their upcoming retail wine auction to be held on May 21, 2021 in Chicago, Illinois. Wine Auctioneer Tom DiNardo of DiNardo & Lord Auctioneers will assist ERI Lead Auctioneer Edward Brooks in this auction of one of the most significant wine collections to come across the auction block in sometime. “This auction is expected to draw great interest and participation from wine collectors to wine enthusiasts alike," states Brooks. “It is my pleasure and privilege to work with ERI and their reputation as one of the nation’s top retail wine auctioneers. Although there are notable differences between fundraising auctions and retail auctions, the excellence and character of the wine is always excellent," commented DiNardo.


DiNardo & Lord Auctioneers specializes in fundraising auctions and wine auctions. Since 1993, Tom DiNardo has presided over nearly one thousand auctions for various non-profits, charities, and community organizations across the United States. In addition to running DiNardo & Lord Auctioneers, Tom DiNardo is a freelance writer for the Wine Enthusiast magazine, and he is also a regularly featured writer for AuctionZip.com, GlobalAuctionGuide.com and WineSquire.com. For more information about Tom DiNardo and his fundraising auctions company, please visit his web site at www.DiNardoandLordAuctioneers.com . For additional information about Mr. DiNardo you may also visit
http://www.auctionzip.com/cgi-bin/auctionlist.cgi?vuid=271.

Edward Roberts International formed in 2001 as a unique specialty auction company focusing on fine and rare wines. Auctions are held in their facilities in both Chicago, Illinois and San Francisco, California. Edward Brooks is a seasoned auctioneer and the creative force behind Edward Roberts International. Mr. Brooks also hails from Christies where he began his career. For more information on Edward Roberts International please visit their web site at www.eriwine.com.

Posted by Industrial-Manufacturing at 04:37 AM | Comments (0)

First Retail Wine Podcast in North America Released by Centennial Fine Wine and Spirits

Texas-based Centennial Fine Wine and Spirits launched first podcast today-"How to Find the Right Wine"-the first retail wine podcast in North America - Centennial Fine Wine and Spirits Releases First Retail Wine Podcast in North America New Technological Trend Will Allow Centennial to Reach Customers More Efficiently

Dallas, TX (PRWEB) May 2, 2022 -- Centennial Fine Wine and Spirits launched its first podcast today-"How to Find the Right Wine"-the first retail wine podcast in North America. By offering podcasts, Centennial can connect with customers and potential customers in a completely new way. Podcasting lets people download audio programs to their computer, then to an MP3 player or iPod and listen whenever they like.


"Customers can now listen to Centennial consultants and sommeliers share their wine knowledge and experiences," said Roger Voss, Centennial's executive vice president. "Whether it is in a car, during a workout, or at home, our customers can listen to our informational podcasts 'on demand';this will help educate consumers and make the wine-buying process much less intimidating."

In the podcast, James Moll, Centennial's corporate wine buyer, discusses important wine buying tips as well as his recent wine-buying trip to Australia in the 26-minute interview. The podcast is now available for download to any MP3 player from Centennial's Web site, http://www.centennialwines.com/. Future podcasts
will be posted on the site as well.

Also in the podcast Moll discusses everything from fine wine to backyard wines that go great with barbeque to wines in a box. He even discusses the importance of finding a consultant at a fine wine store to help match personal tastes with food rather than randomly picking wines off a shelf.

Centennial sees podcasting as a great way to provide customers with helpful tips and interesting stories to make their wine experience more enjoyable-all on the consumer's time.

The podcast was developed by WSM Advertising & Public Relations of Dallas, an innovative advertising agency bridging traditional and new media.

Founded in 1936, Dallas-based Centennial has 26 stores in the Dallas-Fort Worth area. In recent years, with an increased focus on wine, Centennial has seen wines sales increase dramatically as part of its overall revenues.

Posted by Industrial-Manufacturing at 04:36 AM | Comments (0)

May 01, 2022

Grilling Face Off: Gas or Charcoal

Men everywhere will face off this spring and each will take an importance stance on the age-old argument: gas or charcoal. Writer Kim Justice gets to the bottom of this 'fiery' debate.

(PRWEB) May 1, 2022 -- Grunt and fire up the grills gentlemen. It’s the time of year when masculinity is proven with a dripping steak and sizzling burger. Men everywhere will face off this spring and each will take an importance stance on the age-old argument: gas or charcoal.

Men everywhere have their own secret recipes for success and while their methods are as different as sunshine and shade, there is a common ground. When it comes to grilling it’s all about the flavor!

Mesquite grilled everything is always in style and since you can cook with wood on a charcoal grill, we’ll chalk up one point in the flavor category for the charcoal grill.

“Wood lights faster and gets hotter; the real secret in locking in juices and flavor. Plus it gives flavor without chemical taste,” says the founder of Gourmet Grills dot Net, Roger Styles. Styles recommends taking ‘purity’ a step further with charcoal grills like the Barbecook, which can be lit without lighter fluid. “Lighter fluid and propane are health hazards because of the hydrocarbons they release and that’s not, personally, what I want to eat for dinner!”

The department of health also has concerns about excessive lighter fluid exposure. So, we’ll share the lighter-fluid-free victory with both propane and charcoal lovers because of the recent improvements in grill designs.

But, we still haven’t determined the issue at the heart of this sizzling debate. Can propane grills, in-fact, provide the best down home grilling flavor?

“A recent study found that people can’t taste the difference between burgers cooked with propane and coal even thought they could taste a difference in steaks,” says grilling guru Olivier Vanneste. “So, for me flavor isn’t the issue. Convenience is. With artificial heat you don’t have to mess with tending the fire as much and it’s a great way to cut your teeth as a beginner.”

Charcoal lovers have to give a gracious point to their competitor on this one; because, gas grills require less supervision.

So, with the issue of flavor and convenience tackled most men around the country face just one more conundrum: if you can’t impress a woman with your car, which grill will make her weak in the knees?

Natural charcoal usually gets an a-plus for romance. It has the red glowing coals and small flames, which keep the ladies around the grill for Smores after dinner. Briquettes have a lot of gray ash and a ‘camping feel’. If that’s the mood you’re looking for, just hold off on cleaning up until after a date, because the ash is bound to get messy. As for gas, it’s all about speed and function. Gas grills don’t have much charm, but a chef with lots of personality may not want a grill that competes for attention!

Of course, all grillers win when it comes to their waistline. Grilling is the ultimate low-fat cooking method. So, gas or charcoal aside everyone has an excuse to cook up a little fun this spring.

Kim M. Justice is a freelance writer, for Savvy Buzz. For more information about the grills mentioned in her article, go to gourmetgrills.net.

Posted by Industrial-Manufacturing at 11:13 PM | Comments (0)

Paramount Cards Says Mother's Day Is 3rd Top Card Giving Day - From Ancient Greece To Modern Days, Mothers Are Honored

Andy Meehan, Executive Vice President of Paramount Cards, says Mother’s Day is the third most important card giving day, as greatful children pamper their Moms.

Pawtucket, RI (PRWEB) May 1, 2022 -- Mothers across America will soon have their day. On Mother’s Day, May 8th, children will participate in the time honored tradition of expressing love and appreciate to their mothers.


Flowers, candy, greeting cards, restaurant meals, and lots of affection and appreciation will typify the day, which is good for business too.

Mother’s Day gives rise to the busiest day for restaurants and the exchange of about $100 million in gifts, and a vast number of greeting cards in the U.S. alone.

Andy Meehan, Executive Vice President Marketing at Paramount Cards, America’s oldest and third largest greeting card company, said, “Mother’s Day is the third most important card giving day after Christmas and Valentine’s. Half of all families exchange cards, including tens of millions by step-families. Card companies gear up for the day at least a year in advance. At Paramount our Mother’s Day cards run from handmade to value priced and are given by children both young and old.”

Meehan said Paramount Cards markets its full line of greeting cards through a wide array of companies, including supermarkets, drug stores, card stores and many others.

Hamilton Davison, President of Paramount Cards said, “Paramount knows what mothers think and how they appreciate loving sentiments from their children. Next year we’ll celebrate our Centennial Anniversary, which means we were well into the card business before 1914, when President Woodrow Wilson declared the day a national holiday, to be held on the second Sunday of May.”

The momentum for Mother’s Day began even earlier, as he noted that Ana Jarvis in 1907 established Mother's Day at her deceased mother’s church in West Virginia. The next year it spread to her hometown of Philadelphia and by 1911 was in most states. Three years later, President Wilson made it official.

There was earlier precedent for the holiday. In the U.S. in 1872, Julia Ward Howe, who wrote the Battle Hymn of the Republic, began annual Mother's Day meetings in Boston. Before that, Mother's Day celebrations trace to the celebrations in ancient Greece to honor Rhea, the Mother of the Gods. Then, in the 1600s, England celebrated Mothering Sunday on the fourth Sunday of Lent and as Christianity spread in Europe, it changed to honor the Mother Church, with people honoring their mothers on that day.

Based in Pawtucket, Rhode Island, Paramount Cards features a full-line of more than 20,000 beautifully designed greeting cards, and is America’s oldest and third largest greeting card company. Paramount’s operating subsidiaries include Cardsmart Retail Corporation, a fast growing national chain of value priced card and gift stores; Image Craft, the second largest card publisher in Canada and supplier of over 90% of the dollar cards sold in Canada; Premier Greetings division, the USA leader in strategic value marketing; Lawson Falle, the second largest Christian card publisher, Images From The Heart, which markets products including handmade greeting cards sold through www.cardshopinabox.com; Paramount International is a leading supplier of private label and custom produced cards and related products.

Posted by Industrial-Manufacturing at 11:12 PM | Comments (0)

Special Report on New Food Pyramid from Gold Bamboo

What does the New Food Pyramid from the USDA mean for you? Consider how the new dietary guidelines compare to popular diets and eating habits from the East and West.

(PRWEB) May 1, 2022 -- In an effort to present knowledge to consumers about the USDA Food Pyramid Gold Bamboo (http://goldbamboo.com) published a Special Report on the New Food Pyramid todayLast week the United States Department of Agriculture released it’s interactive food pyramid at http://mypyramid.gov to support revised USDA guidelines for a healthy diet. With the comprehensive news coverage and an emphasis on personalization, the flash heavy government site is often busy and slow to respond.


Gold Bamboo, the first health and wellness website to automatically assemble and present high quality health information conveniently organized by Western and Eastern perspectives continues its efforts to bring health knowledge to the consumer.

“We recognize that knowledge is strong medicine” said Ketan Patel co-founder of Gold Bamboo “The need to inform consumers on the implications of the new food pyramid is consistent with our goal of presenting users with high quality information in a timely manner.”

In addition to presenting a summary of the food pyramid and the eight sections Inside the New Food Pyramid, Gold Bamboo released a Special Report edition of their monthly magazine The Pulse http://goldbamboo.com/pulse-1042005_SP2-2food+pyramid.html to help consumers understand what is different about the new guidelines from an East/West perspective.

http://goldbamboo.com/topic-t1337.html

About Gold Bamboo
Gold bamboo provides a health and wellness website for users seeking information about conditions, treatments, medications, fitness, and nutrition. We combine information on emerging techniques and best practices of western medicine with complementary and alternative practices based in many traditional eastern wellness disciplines.

By integrating Eastern and Western knowledge about health, and wellness into a comprehensive online source, Gold Bamboo provides each individual the knowledge to explore their own unique path to living well.

Knowledge is Powerful Medicine

Posted by Industrial-Manufacturing at 11:12 PM | Comments (0)

Wine School Enters Culture Wars

Who has the right the make wine—the landed gentry of Europe or the garish millionaires of California? Keith Wallace, founder of The Wine School of Philadelphia, offers critical insight into the new documentary "Mondovino".

(PRWEB) April 30, 2022 -- Who has the right the make wine—the landed gentry of Europe or the garish millionaires of California? That is the question—quite likely unintentional—posed by Jonathan Nossiter in his new documentary “Mondovino.”


Keith Wallace, founder of The Wine School of Philadelphia, believes Mr. Nossiter is asking the wrong questions.

The real question should not be which set of elitists should make or drink wine, but can wine be democratized without being simplified?

Nossiter's message in the film is clear: big business is ruining wine. Large wine companies, such as (formerly huge) Robert Mondavi Winery (now sold to Constellation Brands, the world’s largest wine producer), don't care about the history or craft of wine-making, as long as their product turns a profit. Insofar as European winemakers go, Nossiter has a point. Large wine conglomerates gobbling up hectares and vineyards in Burgundy and Tuscany do threaten traditional wine-making methods and varietals that are important historically and agriculturally, but lack popular, mainstream appeal.

What Nossiter ignores is the how modern grape-growing and wine-making techniques have opened up new agricultural areas, such as Australia, New Zealand, South Africa, Chile, and Argentina. These new entrants into the world wine markets often rely heavily on the highly scientific and mechanized processes that Nossiter decries to make them competitive.

These advances in technology have encouraged the development of environmentally sensitive and sustainable agricultural practices, made possible new vineyards which are not backed by huge sums of cash, and encouraged a revival of the hand-made, artisanal approach to wine that hearkens back to the glory days of old European producers. Growers in areas like Chile and Argentina—exemplars of the modern wine production facilities decried by Nossiter—have preserved endangered varietals no longer found in Europe, when Old World vineyards stopped producing certain grapes a century ago because they were insufficiently profitable or when delicate crops were destroyed by weather and disease.

The modern wine industry has also contributed to the preservation of farmland, created new jobs, and brought tourism to new areas. The thriving industries and economies that have sprung up in these new regions make your local wine store is a much more interesting—and affordable—place to shop than it would be if Europe or California alone dictated production standards or tastes. This doesn’t mean shiraz is good just because it comes from Australia, but the sophisticated wine production techniques of micro-producers have improved our ability to find wonderful, unique, hand-crafted wines at affordable prices.

Nossiter’s film raises legitimate and troubling questions about the implications of large wine conglomerates that should be of interest not only to the oenophile, but to anyone concerned with sustainable agriculture and economic justice in a world of increasingly globalized capital and standardized production. Can wine be democratized without being overly simplified? The answer is an emphatic yes.

With his unspoken assumptions about who should make and drink wine, Nossiter perpetuates the class warfare and elitism so often unfortunately associated with the wine world. This sense of class-entitlement becomes the unacknowledged core of the film. Sadly, he misses the chance to explore how new wine-makers are blending the best of Old World knowledge, varietals, and passion with the expertise and precision of New World technology. Mr. Wallace notes that these small producers, combined with good common-sense wine education, may be the wine-lover’s strongest weapon against the homogenization Nossiter deplores.

Mondovino provides lots of history, interesting tidbits, and even uncovers unpleasant fascist leanings in the great wine-making families Nossiter examines under his lens, but the potential benefits of the global competition are given short shrift. This is a wonderfully eccentric and detailed film that nonetheless should have spent a few more years in the bottle.

About the Wine School of Philadelphia
The Wine School of Philadelphia is a private consumer education
institution established in 2000 to teach amateurs and professional about wine and the wine industry. The School’s programs emphasize wine as an accessible, affordable, and enjoyable pursuit open to all.

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