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May 31, 2005

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, 2005 -- 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, 2005 -- "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, 2005 -- 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, 2005 -- 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, 2005

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

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

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

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

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

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

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

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

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

ISO 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, 2005

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

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

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, 2005 -- 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, 2005 -- 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, 2005

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, 2005 -- 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