Food Processing - Food Handling

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July 29, 2005

Linen Tablecloths--A Secret Servant To Restaurant Revenues

Let's first open with the fact that a survey carried out in the USA found that in 2005, people attending restaurants with white tablecloths has increased by more than 40% compared to last year. To drive the point home, these same diners are spending more on their meals when dining out than they did a year ago. Thus it's pretty clear that in the restaurant industry, good quality tablecloths make a difference in the customers' eyes (new and existing) which helps take care of the restaurant business and ultimately the bottom line. So, the question is, what makes a good tablecloth?

(PRWEB) July 29, 2005 -- Let's first open with the fact that a survey carried out in the USA found that in 2005, people attending restaurants with white tablecloths has increased by over 40% compared to last year. To drive the point home, these same diners are spending more on their meals when dining out than they did a year ago. Thus it's pretty clear that in the restaurant industry, good quality tablecloths make a difference in the customers' eyes (new and existing) which helps take care of the restaurant business and ultimately the bottom line.

So, the question is what makes a good tablecloth? Well let's start with what we want from a tablecloth. Ultimately we would like the tablecloth to be and look clean, crisp yet soft and luxurious to the touch. However, it must not only look and feel good, we would also like the tablecloth to be highly practical which means that it protects the table surface from scratches and any other kind of damage, it absorbs all the sauces and drips that come from a juicy feast. Therefore, a couple of considerations need to be made…

Tablecloth materials are vitally important as they affect the way the tablecloths hang over the table, the way they feel to the touch, the way the light bounces off the cloth surface etc. There are various materials such as polyester, cotton, PVC and paper, and they all have their advantages and disadvantages depending on what the occasion calls for. If you are a café that serves greasy breakfasts and fast foods then PVC, polyester and other cheaper materials are probably more appropriate however, any restaurant that is serious would only consider Irish Linen.

From a restaurant point of view, Irish Damask Linen is the clear winner in this area without doubt. I acknowledge that it takes more effort and costs more in terms of the tablecloths themselves and the laundry costs, but in terms of the returns money wise and in what customers expect, Irish Damask Linen will not be beaten. Irish Linen is crisp, soft, elegant and will go with any restaurant no matter what cuisine is being served. Irish Linen also rests nicely on the tables; in fact I would recommend that you invest first in Irish Linen before table furniture, as the tablecloths would conceal any unsightly furniture that you may have in your dining establishment.

In terms of colors, white is usually the way forward especially for a restaurant geared towards formal occasions. It is a safe bet and proves to the customer that you have a clean kitchen with nothing to hide. White is also the color that exudes elegance, and class. If white is not a possibility and you would like to dare to be different, then you could always have a base tablecloth underneath with a different color. The size of the tablecloth will obviously depend on the dining table size, so be sure to ask you supplier by providing table sizes before hand for recommended sizes.

In the end, not all restaurants need Irish Damask Linen tablecloths, as excellent furniture is often a great style expression of the restaurant and cuisine served. However, if you are going to use tablecloths in a restaurant then consider the advice given, use Irish Linen, and don't take any shortcuts, it's your restaurant.

Contact:
Andreas Voniatis
01342833918
e-mail protected from spam bots

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

One Flax Seed Muffin a Day for 30 Days kills 31% of Breast Cancer Cells in Newly Diagnosed Women

Flax seed lignans are a powerful anti-cancer food that is capable of powerfully killing cancer cells in the body.

(PRWEB) July 29, 2005 -- Attn: Health/Medical Editor
One Flax Seed Muffin a Day for 30 days Kills 31% of Breast Cancer Cells in Newly Diagnosed Women

Linseed oil, made from flax seeds, is an extremely useful natural oil that is used as a preservative for wood, concrete, and as an ingredient in the manufacture of paints, varnishes and stains. Little did anyone realize that the discarded flax meal was a powerful therapeutic food for the treatment of breast and other cancers.

The role of flax seed lignans as a treatment for cancer has been studied in cell cultures and animals for years, but until a few months ago it has never been tested in humans with diagnosed cancers.

Canadian scientists, following up on previous studies conducted in mice, enrolled women newly diagnosed with breast cancer as volunteers to study the effects of flaxseed on breast cancer progression. In this study, one flaxseed muffin a day, containing a predetermined concentration of pre-lignans, was consumed per day for 30 days. Tissue biopsies were preformed prior to and after the 30 day period. The results showed that the flaxseed pre-lignans, converted in the intestines by bacteria into powerful anti-cancer lignans, were extremely efficient, in low doses, in killing the breast cancer cells in these volunteer women.

The results were nothing short of dramatic. The growth index in the cancer cells was reduced 34.2%, while the level of programmed cell death increased 30.7%. Women who expressed the HER2 (c-erbB2) metastatic oncogene saw its expression decrease by a dramatic 71%.

According to Dr. Stephen Martin, Chief Scientist of Grouppe Kurosawa, data like this has never been reported before.

“This study is critically important not only for breast cancer patients, but for all cancer patients because lignans kill many kinds of cancers, including the presently incurable melanoma. With the exception of palmitic acid, the common saturated fatty acid, specific foods do not normally have the ability to kill cancer cells. And we are only talking about one muffin a day. What if we ate two? This study is so exciting that it has me jumping out of my skin. This study and parallel studies are too important for the public health to be ignored so we decided to send out a press release.”

The WHO estimates that 1.2 million women will develop breast cancer in 2004. Since many of these women lack adequate medical care, they will eventually die from this disease. In the US, a country with unlimited medical resources, 211,240 women will develop breast cancer in 2005, and 40,410 will die. African American women in the US are particularly prone to develop and die from this cancer.

Medical costs are out of control in the US and throughout the world. Natural medicines such as lignans are cheap, non-toxic, effective in low doses, and the only hope for those without health insurance. Anyone can grind up flaxseed and put it in muffins, smoothies, yogurt or animal food. The idea that this simple seed can actually kill cancer cells in the human/animal body is almost overwhelming in its implications for human and animal health.

Grouppe Kurosawa, an organization dedicated to developing treatment protocols for acute and chronic diseases using only natural medicines and over the counter drugs, has compiled the information on lignans and cancer into the Medicinal Nutrition folder on it’s web site. The folder contains hyperlinked scientific references, and flax meal recipes
(http://www.grouppekurosawa.com/nutrition.htm) so people can investigate the medicinal powers of flaxseed on their own.

Posted by Industrial-Manufacturing at 04:14 AM | Comments (0)

Kahiki, Marion’s Tiki Celebration, is Back

Years ago, fifteen years ago to be exact, Marion’s Restaurant on the Bowery in New York City began a tradition of celebrating everything Polynesian each summer in August. Last year Marion’s decided to have a tiki hiatus and the loyal clientele revolted and demanded that it come back. What could we say except “Aloha” and that Kahiki will begin on Friday, August 19th and end just after Labor Day, Tuesday, September 6th.

For Immediate Release:
(PRWEB) July 29, 2005 -- The leis are back along with our famous Pu-pu platters, exotic drinks and Asian Pacific influenced dishes. Of course Marion’s will be decorated to the rafters with a colorful and flowery display that we’ll call ‘tasteful tiki’.

Right smack in the middle of Kahiki, The World Famous Pontani Sisters will be performing on Friday, August 26th. The Pontani Sisters are known for their glamorous Las Vegas style showgirl dance numbers with a downtown twist. They have been performing at Marion’s regularly for close to five years.

Marion’s annual celebration has an interesting reference. Marion Nagy, the original Marion, and her husband Harry were flying to Los Angeles to attend Harry’s brother’s wedding at then baseball star, Sandy Kovac’s house. It was in the early 1960s and their plane got diverted to Columbus, Ohio. Well, to make a long story short, they met friends there who took them to the newly opened million dollar Polynesian extravaganza, Kahiki.

There were the ‘Mystery girls” serving volcano drinks and classic Polynesian fare. Marion and Harry had a hoot of time. Unfortunately, the Kahiki was torn down a couple of years ago and is now a Walgreen’s. Marion’s son, Richard Bach, remembering the story, went to the original Kahiki with his partner in the restaurant, Michael Howett, and they agreed that Kahiki needed to be at Marion’s. That is how the tradition started.

Kahiki at Marion’s is a fun filled event. The staff is dressed in Hawaiian shirts, sarongs and grass skirts. The bartenders create tasty summer cocktails like ‘The Volcano’ think L.I. Ice tea gone exotic, ‘Hawaiian Punch’ and the ’Sex Trip to S.E. Asia’ a mango cosmopolitan. On the menu, the Pu-pu platters are piled with delights like hoisin rubbed ribs, spring rolls, vegetable dumplings and coconut shrimp. Entrees spotlight classic and modern Asian infused creations. Mahi-mahi with assorted tropical fruit chutneys, Five Spiced Filet Mignon skewers and Roasted Pig with green apple and pineapple salsa.

Desserts will take you over the top. Caramelized Banana Tartlets, Fresh Strawberry ‘Soup” with lime, ginger and mint sorbet and ‘Oh my Goddess!’ a chocolate cappuccino pot au crème with a whiskey granite. And of course we are going to be decorated ‘Tropical”!

When: Friday, August 19 through Tuesday, September 7.

Hours: Monday-Thursday 5:30 to Midnight, Friday and Saturday 5:30 to 1am and Sundays 5 to 10pm.

Reservations and information: 212 475-7621, contact Toni Capasso

Marion’s Continental Restaurant & Lounge, 354 Bowery between East 4th and Great Jones Streets, New York, N.Y. 10012

Posted by Industrial-Manufacturing at 04:14 AM | Comments (0)

Cirelli Foods announces winners of grill raffle

Cirelli Marketplace is holding a number of summer promotions, and they encourage the public to stop by their new retail location, conveniently located off Route 495, at 30 Commerce Boulevard in Middleborough, Mass.

MIDDLEBOROUGH, MA (PRWEB) July 29, 2005 -- New England's largest, family owned broad line foodservice distributors, Cirelli Foods, recently announced the raffle winners of Charbroil Grills.

During the month of May, Cirelli’s gave raffle tickets to customers who purchased at least $75 worth of product from their retail store, Cirelli Marketplace. The four winners are: Joe Maiuri of Plymouth; Denise Kokoros of Braintree; Mike Rogers of Halifax and Barbara Bryant of Lakeville.

Cirelli Marketplace is holding a number of summer promotions, and they encourage the public to stop by their new retail location, conveniently located off Route 495, at 30 Commerce Boulevard in Middleborough, Mass.

Formerly known as Cirelli's Cash & Carry and founded in 1967, Cirelli Marketplace is now 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.

“We’re stocked to meet all of our customers’ summer grilling needs. To show our appreciation to our customers, we’ve developed several ongoing promotions – including very competitive pricing and raffles - to thank them for their loyalty,” 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. 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.

Posted by Industrial-Manufacturing at 04:12 AM | Comments (0)

July 28, 2005

Christmas is Coming Sooner than You think with Corporate Gift Hampers in High Demand for the Festive Season

Too few companies start thinking early enough about planning their Christmas corporate gifts. It is really at this time of year that large volume hamper orders should be placed. Many companies leave it too late to plan out exactly what they want their luxury Christmas hampers to contain. The Christmas Hamper Store recommends that companies order early to ensure they receive exactly the hampers they want, and to create a lasting impression on their clients that shows you really value the business they have given you over the course of the year.

(PRWEB) July 28, 2005 -- Luxury gift hampers are the ideal gift for businesses to send to their clients and trusted suppliers. Hampers at Christmas time are a form of corporate gift that can be shared around the office or taken home and slowly enjoyed right throughout the Christmas and New Year Period. The personalisation that goes into the products enclosed in the hamper can create a sense of generosity combined with a good deal of thinking about the things your client will love. The Christmas Hamper Store's hamper selection can be seen at: http://www.christmashamper.com/chtmenu/products.asp?PC_ID=40.

David England – Managing Director of The Christmas Hamper Store said:

“Christmas hampers create the right impression for a company serious about its business relationships. We have sold Christmas Hampers for over 20 years now fulfilling corporate hamper requirements with a range of luxury Christmas hampers (direct from Scotland) to suit most corporate budgets. We receive a range of orders from one unit private individuals to blue chip companies who buy their corporate gifts in the thousands.“

Over the last five years we have seen an ever increasing amount of business move online although we still use a brochure based mail order alternative that can be requested at: http://www.christmashamper.com/chtmenu/brochure_request.asp.

Last year www.ChristmasHamper.com received and managed to deliver orders up until December 15th. However, with tight deadlines and increasing workloads, many companies risk missing the boat – once the Christmas rush hits the couriers also become overrun before the Christmas shutdown. So the message is – order your luxury Scottish Christmas hampers now at: www.christmashamper.com.

Posted by Industrial-Manufacturing at 03:55 AM | Comments (0)

How Safe Are We Really? Could the Next Terrorist Attack Be Against The United States and Our Milk Supply?

Dr. Paulo Reyes believes there is a clear and present danger for terrorists to use chemical agents such as smallpox against us. Recent reports concerning the dangers to our milk supply, the bombings in London, and now news that US could be next fuel this fear. Have we done enough?

Los Angeles, CA (PRWEB) July 28, 2005 -- With the tragic events unfolding in London on July 7, 2005, the scare of terrorists attacking on US soil, rampant reports of the possible threat to our nation’s milk supply, and school less than three weeks away, one is left to wonder how safe we really are? Could terrorists use biologic agents, such as smallpox or anthrax, against us? And has the government done all it can to protect its citizens? Dr. Paulo J. Reyes thinks we need to do more and continues to bring awareness about what he considers “clear and present danger.”

Headlines of the dangers to our milk supply were stirred by a recent report by researchers at Stanford University. This report generated significant press coverage including articles in Washington Post, Fox News, USA Today, and CNN to name a few. It reiterated the vulnerability of our nation’s milk supply. Study leader Lawrence M. Wein, noted what raised even greater suspection was the fact that the government tried to delay the report’s release. Rick Weiss wrote in the Washington Post on June 29th concerning the report, “About a third of an ounce of botulism toxin poured by bioterrorists into a milk truck en route from a dairy farm to a processing plant could cause hundreds of thousands of deaths and billions of dollars in economic losses, according to a scientific analysis that was published yesterday despite efforts by federal officials to keep the details secret.”

Dr. Paulo J. Reyes, a practicing Emergency Room Doctor and First Responder to Disasters in Los Angeles, California with a medical career spanning 25 years, is also the author of the medical thriller, Sledgehammer (ISBN # 0-595-66984-0). He has spoken for years about the threat of a smallpox attack and is an avid supporter of nationwide vaccinations. Through extensive research, his training as a First Responder for terrorists attacks, and his understanding of the health care system, he feels there is enough evidence to support the possibility of terrorists using smallpox as a weapon against us. Reyes contends, “What if smallpox, a disease thought to be eradicated, was used to devastating effect as a weapon of mass destruction? U.S. intelligence has publicized the possible existence of stocks of smallpox in Iraq, North Korea, France and Russia as grounds for concern that it might be used as a weapon of mass infection against us. Knowing what we know about the workings of al-Qaeda, shouldn’t we do more to protect ourselves against this?”

Reyes’ book, Sledgehammer, details an outbreak of Smallpox and its devastating and fatal effects. It portrays how rapidly the disease spreads, the potential extensive devastation if air-borne, and the fatality of those in contact. Of utmost importance is the alarming realization that the government won’t accept the reality and diagnosis because of their belief smallpox is no longer a threat. Reyes acknowledged once having first hand experience of a case in the ER while working, which presented with symptoms similar to smallpox. However, in contacting the CDC he was informed of the improbability of it being that disease. Reason given -- This disease no longer exists. We know that the danger exists today. Let’s bring this possible threat to the table and address it, solve it, and then rest assured that our nation has done all it can to fight the evils against it.

For more information on the dangers of smallpox go to Dr. Reyes website at http://www.pauloreyes.com. His book, Sledgehammer is available online at Barnes & Noble and other leading bookstores.

Media -- Dr. Paulo J. Reyes, the Author of the fiction thriller, Sledgehammer, has previously appeared on CNN and is available for TV, Radio, newspaper and other media interviews. Please contact Diana Ennen at e-mail protected from spam bots or (954) 971-4025 to schedule Dr. Reyes.

http://www.pauloreyes.com
Diana Ennen, e-mail protected from spam bots
954) 599-3067

Posted by Industrial-Manufacturing at 03:55 AM | Comments (0)

Research and Markets: Everyone from Producer to Retailer Affected by Food Traceability

Dublin (PRWEB) July 28, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c21433) has announced the addition of Food and Livestock Traceability to their offering

Recent devastating outbreaks such as foot and mouth disease, mad cow disease and avian flu plus contamination recalls and bioterrorism are driving strict new legislation on food traceability. In addition, consumers are also demanding more information about the food they consume (as do the police and customs).

This report analyses the need for RFID, DNA and other technologies to enable food traceability. Ten year forecasts, case studies and technology evaluations provide a complete analysis on the topic in this 250 page market intelligence report researched globally by our experts.

Traceability has become a buzzword in the food industry. Consumer demands for higher-quality foods and more variety have never been greater. Spurred on by recent food scares around the world, such as mad cow disease and bioterrorism fears, governments are forcing the adoption of food traceability systems.

Everyone from producer to retailer will be affected by food traceability. This state-of-the-art review deals with the key topics of traceability - technology, law, forecasts and case studies.

A must read for anyone involved in the food industry.

Although tens of millions of RFID tags have been applied to livestock and food and millions of biometric procedures have been carried out, there is no analysis of the global situation and the lessons of success and failure. The potential for RFID tagging of livestock is billions yearly and the potential for radio tagging of food is in trillions a year, but what are the forecasts for such tagging at animal, pallet/case and item level for the next ten years? Which countries are in the lead and where will the next wave of technologies, laws and mandates be applied? These and other vital questions are answered for the first time in this major new report.

Written by Emma Napier, a practicing veterinarian, and Dr Peter Harrop, and backed by our technical experts located across the world, this report analyses what is going on from fish to cattle, from Botswana to Japan and Canada. It identifies the most impressive suppliers and putative suppliers, the new technologies, the market drivers and much more.

This industry is on the move in a major way. It includes market pull, with McDonald's the world's largest outlet for cooked meat recently mandating full traceability from suppliers and Wal-Mart, the world's largest retailer, mandating RFID on all incoming pallets and cases. This is a prelude to tagging everything. It has legal push with the new European Union legislation in 2005 demanding "one up one down" traceability and the US Homeland Security legislation demanding unprecedented levels of traceability. China and Japan are also in the lead, and they have their own concerns. For example, Japan is convicting criminals that pass off inferior foreign fish as coming from Japanese waters.

Billion dollar businesses will be created as a consequence - much the same as happened with barcodes years ago.

By 2015 900 billion food items could be RFID tagged, and 824 million livestock will have more sophisticated, more expensive tags on or in them. However, new technologies, now being developed, will be needed for the food items. The livestock figure could easily be doubled if chickens are tagged, something of vital interest to the Government of Thailand, which ships 400 million chicken carcasses yearly and could have its whole industry wiped out by the new, virulent avian flu.

Contents are entitled as follows:-
Implementation of Food Traceability
Traceability of Animals
Traceability of Animal Products
Meat Authentication
Fisheries and Aquaculture
Fresh Produce, Seeds and Beverages
Milk and Eggs
Genetically Modified Organisms
Bioterrorism
Future Technologies
Tables
Figures

For more information visit http://www.researchandmarkets.com/reports/c21433

Laura Wood
Senior Manager
Research and Markets
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:54 AM | Comments (0)

July 27, 2005

Calcium Supplement NanoClean Neutralizes Harmful Chemicals in Food

NanoClean is a calcium supplement that contains calcium and mineral ions to help neutralize harmful impurities and chemical pollutants in food.

(PRWEB) July 27, 2005 -- Maxmyer International, Inc. has introduced NanoClean, an all-natural calcium supplement and food cleanser that blends calcium and alkaline mineral ions to promote superior health.

The calcium supplement instantly neutralizes harmful impurities, such as chlorine, and infuses beneficial ionic trace minerals when used to clean food.

“Most fruit and vegetable cleaning agents can only reach the dirt, residue, and germs on the surface of the food,” said Jeff Henderson, Director of Marketing for Maxmyer International, Inc. “Because of its mineral ions, Maxmyer NanoClean is able to clean the food's surface as well as penetrating safely into the food to flush out bacteria and harmful toxins found in pesticides, herbicides, and fertilizers.”

Using the Maxmyer NanoClean as a food cleanser has several healthy benefits, including:
* Neutralizing and reducing toxins accumulated in food
* Improved taste and freshness
* Promotes oral hygiene with sea salt minerals
* All-natural calcium supplement for food

While the NanoClean calcium supplement is formulated primarily for the cleansing of fruits and vegetables, it can also be used for washing rice, meat and poultry.

To place an order or to see further details outlining the properties and benefits of the Maxmyer NanoClean calcium supplement, visit www.calclean4u.com or call 626-934-8578. For a limited time only, customers can receive 40 percent off their order of the Maxmyer NanoClean calcium supplement.

About MaxMyer International, Inc.:
Maxmyer International, Inc. uses state-of-the-art Nanotechnology as its foundation. The company has combined patented, 100 percent natural raw material process techniques and developed a dietary supplemental product line that is quickly and easily assimilated by the human body. They are located in Los Angeles, California and are taking the American mainstream market as the starting point of its mission to permeate the entire global health food market with the NanoClean calcium supplement.

Advertising for Press Releases by Xeal Precision Marketing

Posted by Industrial-Manufacturing at 03:05 AM | Comments (0)

July 26, 2005

Heatwave Mobilizes Consumers Into A Buying Frenzy

Heatwave Mobile Advertising floods the streets of Houston, Texas with a unique in city advertising program for Northern Tool & Equipment that is driving consumers into a frenzy of buying activity for their products.

Minneapolis, MN (PRWEB via PR Web Direct) July 26, 2005 – Heatwave Mobile Advertising employs its new technology mobile billboard advertising to promote Northern Tool’s four new Houston stores, demonstrating its targeted in city reach with a frequency that breaths full time, crisp color exposure into this advertising campaign.

Heatwave CEO and Co-founder, Chad Brink stated, “our in city, regional, and national mobile advertising programs dynamically extend the reach of advertisers like Northern Tool so that tremendous exposure to a targeted consumer is well within the advertisers grasp at a low cost CPM rate of under one dollar. Heatwave media helps induce your audience to become willing buyers of your product or service.”

Mr. Brink went on to extend a one time free offer in the attached media file that will put the vision of your Company’s truck advertising image right on your desk, and put you in the drivers seat. He commented, “you will be in control of the road on the advertising super highway. You will be in a position to burn up the competition with envy.”

In the Northern Tool and Equipment campaign, Heatwave Mobile Ads were used for one month to promote a new store opening, and create a presence for this leading chain. These easily installed, no bumps, no wrinkles, seamless picture perfect Super Color Digital printed vinyl panels are perfect for seasonal promotions, new product testing and long term market recognition.

Don’t miss out on the opportunity to have Heatwave Mobile Billboards drive potential consumers into a buying frenzy. Heatwave’s Rolling Billboards can’t be ignored or shut off, ensuring a constant interrupt at a different place and different time all the time.

About Heatwave Mobile Advertising
Heatwave Mobile Advertising offers on the road, high impact, cost-effective mobile billboard advertising that is ahead of its time. To view full color pictures of sample ads and for more information, access the Web site at www.heatwavead.com. For our special one time free offer access the attached media file.

Contact:
Chris Jones
Direct Line: 1-516-393-5884
Toll Free: 1-866-497-0313
Fax: 516-393-5819
www.heatwavead.com

Posted by Industrial-Manufacturing at 01:27 AM | Comments (0)

The Copper Beech Inn Announces New “Sommelier Package”

Connoisseurs of food and wine will delight in the latest offering from 4-Star Inn and Restaurant.

ESSEX, CT (PRWEB) July 27, 2005 -- The Copper Beech Inn today announced its newest room-and-dining special: “The Sommelier Package.” This upscale offer for connoisseurs of gourmet dining and fine wine is available year-round, and includes:

· Two nights lodging at The Copper Beech Inn, a gracious 1880's Victorian (all rooms are air-conditioned, some have private decks)

· A half bottle of Wine in room upon arrival. Choice of either red or white.

· Full breakfast each morning

· A three-course candlelit dinner for two at the Inn's AAA Four-Diamond restaurant in one of the snug, distinctive dining rooms. The restaurant was recently awarded highest ratings by Zagat Guide, Connecticut Magazine, Hartford Courant and The New London Day

· Free Tour, Tasting and a bottle of wine of your choice from Jonathan Edward Winery in Stonington.

· Through an exclusive arrangement with retailers, VIP discount coupons to Clinton Crossing Premium Outlets and Tanger Outlets. Enjoy hundreds of dollars in savings (on top of everyday low prices of 25-70% off) at seventy designer outlet stores such as Polo Ralph Lauren, Coach, Brooks Brothers, Barneys of NY, Timberland, Van Heusen, Eddie Bauer, Wilson Leather and Levi.

· All taxes and dinner gratuityThe Copper Beech Inn’s Sommelier Package offers savings of up to 20%.

The 2-night package starts at just $521/couple, and is subject to availability.

Recently named by Connecticut Magazine as “Best in State” and the recipient of a Wine Spectator Award of Excellence, The Copper Beech Inn is a former estate home with turn of the century charm combined with luxurious modern conveniences. There are thirteen spacious guest rooms and suites with private baths in the Main House and Carriage House, some with fireplaces and whirlpool baths.

The restaurant at The Copper Beech Inn serves dinner daily, from 5:30 PM, except Monday. The Inn can also accommodate both large and small groups for events such as weddings, holiday parties, private luncheons, board meetings or corporate retreats and events. Wine dinners, artisan food tastings and culinary events are scheduled seasonally.

For further information, call toll-free (888) 809-2056 or phone (860) 767-0330.

For press inquires, contact Lisa Torch at DFM Public Relations at 678-443-8502. You may also visit the Inn’s website at www.CopperBeechInn.com.

Posted by Industrial-Manufacturing at 01:26 AM | Comments (0)

FOODCO Reports Record Q2 '05 Net Profits Of Aed 74.5 Million -- Up By 204%

FOODCO sees sustainable growth till year end.

(PRWEB) July 26, 2005 -- The Abu Dhabi National Foodstuff Company (Foodco) reported a record second quarter net profit of AED 74.5 million (US$20.29 million) up by 204 per cent on Q2 2004 results.

The results were accomplished with a substantial increase in Q2 sales for the current year up by 11 per cent to reach AED 45.3 million (US$12.34 million). Net income from investments too went up by 124 per cent to reach AED 75.8 million (US$20.65 million) during the second quarter.

"These robust results have been achieved as we focus our core energies on strengthening our sales to the neighbouring re-export markets that span the GCC and the wider Middle East and reinforce our supplier base that now covers every major business centre in the world," said Foodco’s Managing Director and Member of the Board of Directors, Ahmed bin Ali Al Dhahery.

He noted that shareholders equity for Q2 ’05 grew by a noteworthy 61.28 per cent to reach AED 277.4 million (US$75.58 million). "We have strived to bring genuine satisfaction to people in the region through offering products of the highest quality at competitive prices and enhanced the value for both consumers and stockholders," Mr. Al Dhahery stated.

Foodco’s Q2 profits denote a significant progress in the company’s profitability as the they have succeeded in forming a synergistic trading network within the region that facilitates trade with buyers across international frontiers enabling a continuous supply of top quality products at modest prices. "Foodco’s products move into the hands of buyers swiftly meeting the demands of the marketplace as we are firm on delivering the best value in food products that the world has to offer to the regional market," Mr. Al Dhahery said.

Foodco has acquired a reputation over the years for its efficient marketing and wide distribution network. The company retains a large portfolio of high profile brands that are household names throughout the region.

Established in 1979 as a Public Shareholding Company - Foodco is a driving force in food importing and trading within the region. Foodco operates under the patronage of His Highness Sheikh Khalifa Bin Zayed Al Nahyan, the President of the UAE. The company is head quartered in Abu Dhabi with branches in Dubai and Al Ain.

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

For more information, please contact:
BIZ COM - "For PRoactive Communications"
P.O. Box 48889,
Dubai – UAE
Tel: +971 4 332-0888
Fax: +971 4 332-0999

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

July 25, 2005

Flor de Sal USA Announces Inclusion of Necton S.A.’s hand-harvested, gourmet sea salts in the Authentic Food Artisan program at Whole Foods Market®

Flor de Sal USA and Necton S.A., producer of hand-harvested traditional sea salt, announce the recent acceptance of Necton’s products into Whole Foods Market’s Authentic Food Artisan™ program.

Seattle, WA (PRWEB) July 25, 2005 -- Flor de Sal USA and Necton S.A., producer of hand-harvested traditional sea salt, announce the recent acceptance of Necton’s products into Whole Foods Market’s Authentic Food Artisan™ program.

“We’re proud to be counted amongst the esteemed products represented in Whole Foods Market’s Authentic Food Artisan program," said Joao Navalho of Necton. "We applaud their commitment to finding the highest quality foods that also represent tradition, purity and regional identity. Their selection of our products, to fulfill that goal, means many more will have the chance to experience the fruits of our labor. We welcome the opportunity to introduce Whole Foods Market shoppers to the great-tasting products that result from our own commitment to quality and craftsmanship.”

After the winter rains have ceased, and the birds have begun their journeys back north, the salt pans (salinas) of the Belamandil, where the Atlantic Ocean meets the European coastline, are ready to be harvested. During the summer months, weather permitting -- an absence of rainfall and a dry wind from the north -- the salinas are worked by local artisans, salt harvesters (marnotos). The marnotos, on a daily basis, skim the delicate crystals forming on the top of the salt pan by hand, with the same wooden implements that have been used for millennia. The resulting brilliantly white sea salt -- Flor de Sal – literally "the flower of salt" – also known as Fleur de Sel - is a light, crumbly, melt-in-the-mouth salt that maintains all the micronutrients naturally found in ocean water and has been described by many as having hints of sweetness and creaminess, without any of the harshness commonly associated with regular table salt.

“Whole Foods Market’s line of Authentic Food Artisan foods are exceptional products created with the highest regard for tradition, taste, purity and passion,” said Mary Margaret Graham of Whole Foods Market. “AFA products are all handcrafted and carry a special quality symbol to identify the product as truly exceptional. Necton’s products are true examples of this quality, and we are pleased to offer these hand-harvested salts.”

Necton’s Traditional Sea Salt (Sal Marinho Tradicional), similar to Flor de Sal, is harvested by hand, but only after the salt crystals have settled on the bottom of the salina. Every three weeks, the marnotos, using similar implements and techniques as with Flor de Sal, exercise great care in harvesting Sal Marinho Tradicional. These crystals, along with Flor de Sal, are placed in piles beneath the Algarve sun, where they are naturally dried, and then sent off for packaging, with no additional processing taking place.

About Necton S.A.:

Recipients of the 2001 Slow Food Award for the Defense of Biodiversity, Necton S.A.'s salts are hand-harvested from the Algarve region of Portugal, within the Ria Formosa Natural Park- a wetland which had been fallen into disrepair from industrial dumping and maltreatment of the land. With the revitalization of these salt pans, this area has seen the welcomed return of many of the area's native wildlife species, not to mention the reintroduction of a nearly lost skill – the art of harvesting sea salt using traditional methods. More information on Necton's saltworks and their efforts in the Algarve region can be found at http://www.necton.pt

About Whole Foods Market’s Authentic Food Artisan Program:

Whole Foods Market knows that many of the world's finest producers of food and wine are small, family-run enterprises passionate about handcrafting the finest foods in small batches using traditional methods. From vinegar aged in French oak barrels in Modena, Italy and estate-grown teas from India to honey harvested just after the nectar is ripened by bees on the Big Island of Hawaii, the company’s buyers search the world to find these select few producers who exemplify this commitment to excellence and all-encompassing attention to detail. Whole Foods Market recognizes these special food artisans with an Authentic Food Artisan (AFA) seal signifying the producers' dedication to traditional craftsmanship and to the delicious fruits of their labor of love. This special purchasing program to hand pick the best products is a natural extension of Whole Foods Market's commitment to bringing our shoppers the highest quality organic foods that also represent tradition, purity and regional identity.

About Flor de Sal USA:

Located in Seattle, WA, Flor de Sal USA was started in the summer of 2004 with the goal of bringing Necton’s award winning salts to the U.S. marketplace, with plans to work directly with Necton to develop additional nature-based products which spring forth from the salt pans of the Ria Formosa Natural Park in southern Portugal.

Posted by Industrial-Manufacturing at 02:38 AM | Comments (0)

Carbs A Weigh, Inc Wins Big at NNFA

Carbs A Weigh, Inc. a New York based manufacturer of "Wheat Free/Gluten Free" low sugar frozen pizza, snacks and entrees has won the Peoples Choice Awards in 2 categories at the 2005 National Natural Foods Association (NNFA) show in Las Vegas.

Carbs A Weigh, Inc walked away with two First Place Peoples Choice Awards this past weekend at the NNFA show in Las Vegas, Nevada. The unique line of "Wheat Free/Gluten Free" All Natural frozen pizzas won for "Best Snack Food - Non Sweet" and "Best Baked Food".

John Muscarello, President of Carbs A Weigh said " For the second year in a row, our product has won and proven our consistency and commitment to a great tasting product. The response by those store owners sampling the pizza was nothing less then phenomenal.

Howard Sanders, Corporate Sales Manager for Carbs A Weigh stated that: The growing "Wheat Free/Gluten Free" category is exploding. The store owners that we have spoken with this weekend are excited that they will soon have access to a line of frozen pizza that actually tastes great and fits their customers dietary needs. You can find our pizzas at Shop Rite, Big Y, Wegmans right now and we are awaiting codes to come up at several other retail chains.

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

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

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

Vending Solutions, LLC. Promotes Daniel Dermody to Director Of Internet Marketing

Seattle, WA (PRWEB) July 23, 2005- Vending Solutions announced it will promote Daniel Dermody to Director of Internet Sales and Marketing. His new position will involve directing Vending Solutions Internet marketing campaigns as well as overseeing the Vending Solutions website www.vendingsolutions.com Daniel Dermody has been with Vending Solutions since 2001 working to improve the VendTrak™ system to advance vending services.

“This new promotion is very exciting, I look forward to helping companies learn about our vending machines and vending services. I hope to market our snack machines and amusement vending programs more aggressively. “ said Daniel when asked about his thoughts on the new position.

Internet marketing has helped many companies including Vending Solutions. “Our beverage vending and soda vending has had great success through utilizing Internet marketing. I plan on marketing snack machines and amusement vending in the same way,” said Daniel when asked about Internet marketing.

Daniel also has ideas to improve Vending Solutions market exposure by using Internet marketing. “Many companies under estimate the importance of web listings and do not take the proper steps to ensure they receive a high ranking. I plan on increasing our web rankings for all of the vending related keywords.”

Daniel also manages the sales generated through Vending Solutions marketing campaigns. “As far as the sales portion of my job is concerned I look forward to working directly with our customers. I have a chance to speak with interesting people from around the world. I can’t wait to help people find out about our vending machines and vending services.”

Vending Solutions is a national vending management company that specializes in vending machines and vending services. Vending Solutions services the United States and Canada. Vending Solutions provides free full service vending machines to companies of 40 employees or more. Vending Solutions services a wide variety of locations including schools, malls, and many other locations. Vending Solutions pioneered the creation of the VendTrak™ system. VendTrak™ analyzes every vending machine to optimize service and enhance revenue.

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

New Recipe Management Software Helps Atkins Diet Fans

AccuChef is a new recipe management software that perform a nutritional analysis (including exchanges) of your recipes using the included USDA SR15 database. The latter feature is critical to the Atkins diet followers who need to track their carbohydrates calories intake.

(PRWEB) July 23, 2005 -- AccuChef is a full-featured recipe organizer that starts you out with a collection of recipes and lets you add as many as you want (thousands available for free from our web site, millions available on the Internet).
Screenshot: http://www.deprice.com/images/accuchef_sb1.jpg

AccuChef can perform a nutritional analysis (including exchanges) of your recipes using the included USDA SR15 database and resize your recipes for up to 999 servings. Features include a spell checker (with support for over 20 languages); an e-mail utility that supports MAPI, SMTP exchanges and built-in PKZIP/WINZIP compatible compression. Search for recipes based on any element, even type in some ingredients you have on hand and let it suggest recipes you can make.

A menu planner lets you add recipes for a day's meals and snacks then creates a shopping list of required ingredients in store aisle order (supports the Pocket PC shopping list program VOShoppingList too)! Before you head to the store, let it check the built in coupon database to see if you have any applicable coupons.

AccuChef will import Meal-Master, MasterCook, regular text, or you can paste in recipes from any web site. Export Meal-Master, MasterCook, comma separated value or text. Export to individual text files using the recipe name as the file name, copy them to your PALM or POCKET PC and take them with you!

You can sort recipes alphabetically by name, category, or main ingredient or jump to the area of interest using alphabetical tabs. Personalize your printouts by adding pictures of the recipe (BMP or JPG).

You can print in formatted layout on plain paper, 3x5 and 4x6 index cards or any other sized paper your printer will support, print nutritional labels or completely design your own output! You can generate a web cookbook and upload it to the Internet to share your creations with the world! You can even print out double sided cookbooks of your recipes complete with a table of contents for sharing with the family, creating heirlooms or as a fund raiser for your Church or school.

AccuChef is available for free download at
http://www.deprice.com/accuchef.htm

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

ITD to Launch Automated Temp-Taker at Florida Restaurant Show

Innovative Technologies by Design, Inc. will launch the automated Temp-Taker. Designed to streamline the food safety manangement process, the Temp-Taker will be previewed for the first time during the Florida Restaurant Show.

Melbourne, Fla.(PRWEB) July 23, 2005 -- Innovative Technologies by Design, Inc. (ITD), a food safety management company, will launch the first product in their food safety management line, the Temp-Taker, at the Florida Restaurant Show in Orlando, Florida, September 9-11, 2005. ITD will provide a simulated look at the product’s user interface, software application and usage environments.

The Temp-Taker is an automated temperature recording device, programmed to walk users through restaurant-specific, food safety protocol. The plug –and-play design allows for easy uploading to a main computer and customized software provides data management capabilities for analyzing and reporting time and temperature data.

Unique features include HAACP presets, alarm controls, customizable options, and a stainless steel thermocouple probe, providing fast results and accurate temperature recordings and documentation.

“As a manager in the food industry, I have witnessed the struggles of food safety management procedures,” says Jason Mobley, president of Innovative Technologies by Design, Inc. “Our mission is to create products that take the guesswork out of the process to provide an easy to use system with reliable results.”

The Temp-Taker will be available for pre-order at the Florida Restaurant Show with scheduled delivery in Winter 2005. ITD will launch an automated food preparation labeling system Spring 2006.

Innovative Technologies by Design, Inc. specializes in food safety management products. Headquartered in Melbourne, Florida, the company offers streamlined solutions to efficiently monitor quality within the food safety industry. For more information, call 321.676.3194 or visit www.i-tbd.com.

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

Nip ‘N Tang™ Fruited Horseradish Takes Top 3 Spots on Amazon.com

West Hartford, Conn. (PRWEB) July 23, 2005 -- For the last 24 hours, Nip ‘N Tang™ fruited horseradish has held THE TOP 3 SPOTS as Amazon.com’s best selling gourmet food!

Wittman Specialty Foods of West Hartford, Connecticut is relishing in its popularity after its products were featured in the New York Times.

“We are the leaders in our category and we couldn’t be more pleased,” said Brian Wittman, President. “By using Amazon.com, customers can choose amongst the finest gourmet products in the world. They chose us.”

Brian and Jennie Wittman formed Wittman Specialty Foods six months ago to bring its delectable condiment to a national audience. Known previously to a local market, the Wittmans have grown the product exponentially through the gourmet food community. Nip ‘N Tang™ fruited horseradish is offered by select representatives to the wholesale trade and available at gourmet food shows.

This versatile horseradish sauce, which comes in apricot, cranberry and pineapple flavors, is refreshing as a dip when mixed with vanilla yogurt or used as a spread on any soft cheese. It enhances meat, fish and poultry as a glaze. Made of all natural ingredients, it is available in attractive 13 ounce glass jars.

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

Posted by Industrial-Manufacturing at 02:33 AM | Comments (0)

July 22, 2005

Research and Markets: Gender Marketing in Food and Drink Industry is a Growing Phenomenon

Dublin (PRWEB) July 22, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c21131) has announced the addition of Gender Marketing Strategies in Food and Drinks: Future Profit Opportunities, Best Practice Innovation and NPD to their offering

Men and women both feel they are not targeted appropriately by marketers- too many products are gender neutral and consumers feel there is a lack of products targeted directly at them.

Top gender targeted categories such as meal replacements and diet foods, health drinks and energy drinks reveal that gender targeting tends to fit with products with health benefits.

Explicit gender marketing is low, of the new products tracked between the period 1st January 2000 to 1st January 2005, 0.6% were aimed at women and 0.2% were targeted at men.

The opportunity in health products is the different attitudes towards health that open up opportunity. For example, there is a stigma attached to men dieting, Pepsi solved this issue by formulating diet drinks, which did not have 'diet' in the brand name, such as Pepsi Max and Pepsi One.

Women dominate consumer goods spending. They are responsible for 80% of all purchases and 82% of all consumer goods spending.

"Gender Marketing Strategies in Food and Drinks: Future Profit Opportunities, Best Practice Innovation and NPD" is a report revealing best practice innovation case-studies for targeting consumers and the role gender takes in devising new product development strategies. This new report will enable you to identify how gender impacts upon the marketing mix and your marketing strategies and reveal whether your products should move towards a more gender neutral or gender specific positioning.

Increase your product sales by uncovering the most profitable categories for gender targeting and identify the most lucrative categories for targeting men and women individually.

For more information visit http://www.researchandmarkets.com/reports/c21131

Laura Wood
Senior Manager
Research and Markets
Fax: +353 1 4100 980

Posted by Industrial-Manufacturing at 03:15 AM | Comments (0)

Veteran Food & Beverage Director Added to the Ranks at The Palencia Club

The Palencia Club, located within the award winning, master-planned Palencia community, will soon be experiencing a few changes -- not only will there be some brand new items on the menu, but a newly-hired driving force behind the culinary direction of the club's private dining room and open-to-the-public cafe.

St. Augustine, FL (PRWEB) July 22, 2005 -- The Palencia Club, located within the award winning, master-planned Palencia community, will soon be experiencing a few changes -- not only will there be some brand new items on the menu, but a newly-hired driving force behind the culinary direction of the club's private dining room and open-to-the-public cafe.

Allen Lancaster, a highly "seasoned" food and beverage professional, with experience ranging from intimate luxury-style clubs to five-star rated hotels, will be filling the role of Food & Beverage Director.

Beginning later this month Lancaster will oversee all areas of the private club's food and beverage operations, including overseeing banquets, budgeting, and motivating staff. The latter will be where his Bachelor or Arts Degree in Psychology from The College of William and Mary come in handy. He will also work closely with executive chef Hal Holanchock to develop menus for the CafÇ on the Green, Members Only dining room and events ranging from elaborate mid morning brunches to elegant evening wine tastings.

Although his plate will be piled high, Lancaster is more than ready for the challenge. "I'm really looking forward to this opportunity," said Lancaster. "From the first moment I stepped into The Palencia Club, I've been really impressed by what I saw. The level of quality offered in the dining venues is already outstanding, and I plan to use my experience and skills to raise the bar even further."

Before coming to The Palencia Club, Lancaster led the world-renowned Tournament and Players Club at Sawgrass to win two consecutive Premier Cru Awards - an honor bestowed by TPC national headquarters for outstanding performance and exceptional customer service. And as part of the team at Amelia Island Plantation he was responsible for the daily function of the oceanfront restaurant located in the Amelia Inn, as well as the lunge and room service departments.

Further away from the sandy beach and gently swaying palm trees of northeast Florida, Lancaster directed nearly 15,000 square feet of resort and banquet facilities at one of North Carolina's premier resort destinations -- Pine Needles Lodge, Mid Pines Inn and Golf Club. In Texas his responsibilities at the Shadow Hawk and Houstonian Golf Clubs, and Houstonian Hotel, Club and Spa included providing guests with intimate and personal fine wine and food experiences. While in Washington, Lancaster was the Food and Beverage Service Manger at The Hay Adams Hotel, located directly across the street from the White House. As service manager he was responsible for providing flawless service to the most influential people in the country.

It's quite an impressive resume, one that The Palencia Club's general manager, Jackie Wilson, just couldn't resist. "I was very impressed by Allen's extensive experience and consummate professionalism," said Wilson. "This is a guy who really knows his stuff." Not only does he posses a unique understanding of a resort destination like The Palencia Club, with its varied dining venues, but he also shows a flair for elevating food and beverage operations to the Five-Star level. The CafÇ on the Green, Bar & Grill and Member's Dining area will all greatly benefit from Allen's intimate knowledge of the food and beverage industry."

The Palencia Club, located in the heart of the Palencia communities' Village Center, is a 33,000 square foot clubhouse that features a member's dining room, the European influenced CafÇ on the Green, and an all-American bar and grill overlooking the championship Arthur Hills designed golf course. Now open to the public, CafÇ on the green at Palencia offers casual upscale dining for lunch and dinner. The cafÇ also offers a full bar and extensive wine list, with Martini Sunset Specials from 6 to 9 p.m. and live musical entertainment on Fridays and Saturdays. For more information please call (904) 810-0500, or visit www.VivaPalencia.com.

Posted by Industrial-Manufacturing at 03:14 AM | Comments (0)

Hoffman Estates, IL Online Coffee Company Takes on Starbucks

New breed of coffee to hit the market in July

(PRWEB) July 22, 2005 -- There is something to be said about entrepreneurs Brian Dinter and Kevin Vanderhyden as they get ready to launch their line of premium gourmet coffees that are as fun to look at as they are to drink. The face-off will begin July 2005 when K & B Unique Coffees hits the market and will be available globally on the web.

“Basically, the inspiration came from seeing people waiting in endless lines at local upscale gourmet coffee shops,” explained Kevin Vanderhyden, K & B Unique Coffees co-founder. “A great way of life for some but not for us, and we were sure that we weren’t the only ones that had this opinion. Plus, traditional coffee lacks pizzazz and is lackluster to say the least. We felt that coffee industry needed a kick in the beans, and we were just the guys to do it!”

For men and women everywhere that love a great cup of coffee and have a cynical sense of humor. Their label designs look like something you’d find in the back of an adult magazine – not the coffee aisle. And K & B Unique Coffees just aren’t humorous. Each blend will inspire you to smile, laugh, and to finally have fun with something that was once just everyday routine.

You’ll find their blends ranging from $5.99 for a half pound and $10.99 for a full pound. Their decaf and flavored coffees cost a little bit more at $6.99 a half pound and $11.99 for a full pound.

“K & B Unique coffees is tirelessly working to curb the conventional ways people see and drink coffee”, says Brian Dinter co-founder of K & B Unique Coffees. “We are dedicated to creating new and exciting blends for our customers who enjoy waking up to a great cup off coffee and a
laugh to boot!”

About K & B Unique Coffees
Founded in 2005 the online based company is the first company specializing in gourmet coffees with a taboo twist. They are the first coffee company to push the bounds in a once limited industry. Their premium coffees are not only delicious but also give the customer something to mull over while enjoying their morning cup. K & B Unique Coffees is dedicated to customer satisfaction and is confident that their coffees will not only temp your taste buds but provoke some fiendish thought. All of K & B Unique Coffees products are consistently tasty and roasted by one of the most trusted private label companies. In fact they have been in business for over 100 years and use only the highest quality beans from all over the world. The Bean Bag, Beans Deep, The Morning Drip, Big Black Stuff, Bean Cream, and Bukkoffe are all available in half pound and full pound sizes. For more information visit, www.kandbcoffees.com.

Contact:
Stephanie Baier
K & B Unique Coffees
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 03:12 AM | Comments (0)

Hoffman Estates, IL Online Coffee Company Takes on Starbucks

New Risqué’ breed of coffee to hit the market in July.

HOFFMAN ESTATES, Ill. (PRWEB) July 22, 2005 -- There is something to be said about entrepreneurs Brian Dinter and Kevin Vanderhyden as they get ready to launch their line of premium gourmet coffees that are as fun to look at as they are to drink. The face-off will begin July 2005 when K & B Unique Coffees hits the market and will be available globally on the web.

“Basically, the inspiration came from seeing people waiting in endless lines at local upscale gourmet coffee shops,” explained Kevin Vanderhyden, K & B Unique Coffees co-founder. “A great way of life for some but not for us, and we were sure that we weren’t the only ones that had this opinion. Plus, traditional coffee lacks pizzazz and is lackluster to say the least. We felt that coffee industry needed a kick in the beans, and we were just the guys to do it!”

For men and women everywhere that love a great cup of coffee and have a cynical sense of humor. Their label designs look like something you’d find in the back of an adult magazine – not
the coffee aisle. And K & B Unique Coffees just aren’t humorous. Each blend will inspire you to smile, laugh, and to finally have fun with something that was once just everyday routine. You’ll find their blends ranging from $5.99 for a half pound and $10.99 for a full pound. Their decaf and flavored coffees cost a little bit more at $6.99 a half pound and $11.99 for a full pound.

“K & B Unique coffees is tirelessly working to curb the conventional ways people see and drink coffee”, says Brian Dinter co-founder of K & B Unique Coffees. “We are dedicated to creating new and exciting blends for our customers who enjoy waking up to a great cup off coffee and a laugh to boot!”

About K & B Unique Coffees
Founded in 2005 the online based company is the first company specializing in gourmet coffees with a taboo twist. They are the first coffee company to push the bounds in a once limited industry.
Their premium coffees are not only delicious but also give the customer something to mull over while enjoying their morning cup. K & B Unique Coffees is dedicated to customer satisfaction and is confident that their coffees will not only temp your taste buds but provoke some fiendish thought. All of K & B Unique Coffees products are consistently tasty and roasted by one of the most trusted private label companies. In fact they have been in business for over 100 years and use only the highest quality beans from all over the world! The Bean Bag, Beans Deep, The Morning Drip, Big Black Stuff, Bean Cream, and Bukkoffe are all available in half pound and
full pound sizes. For more information visit, www.kandbcoffees.com.

Posted by Industrial-Manufacturing at 03:09 AM | Comments (0)

July 21, 2005

Doe Run Peru Partners with Local Farmers to Clean Mantaro River Channel

Revitalization project will benefit 15,000 Andean farmers.

ST. LOUIS (PRWEB via PR Web Direct) July 23, 2005 -- Doe Run Peru has partnered with local agricultural groups to complete a major maintenance project that removed more than 60 years of accumulated mud and debris from a river channel in the Andes Mountains near La Oroya. This is the second such cleanup project Doe Run has been involved with since arriving in Peru in 1997.

The $1.1 million project, funded by the Peruvian government, was designed to increase the supply of water available to some 15,000 farmers living near the Mantaro River, as well as expand the amount of fertile farmland available to them. It was completed ahead of schedule and won praise from Peruvian government officials.

The project was supervised by the Mantaro District Watershed Users Council, working in coordination with the Regional Bureau of Agriculture and Doe Run Peru. Using a fleet of heavy equipment provided by Doe Run Peru, work crews removed 140,000 cubic meters of waste, accumulated during the last 60 years. At the direction of the Agriculture Ministry in Huancayo and the request of local farmers, the material was moved offsite to serve as fertilizer.

The effort is expected to improve water flow by 11 cubic meters per second, benefiting approximately 40,000 hectares of farmland. It covers a 75-kilometer channel running from Jauja to Huacrapuquio in the district of Huancayo. Agriculture Minister Manuel Manrique said in an interview with Peru’s Radioprogramas radio network that the work would not have been possible without the participation of Doe Run Peru.

“This is work that the Ministry of Agriculture could not do, so we got help from Doe Run, which with great pleasure agreed to this collaboration,” Manrique said. “This is an indication that concerted efforts between the public and private sectors can benefit the farmer directly, especially when mining and agriculture work together, which is something we don’t see in other places.”

According to Mario Melgar, the regional director for the Ministry of Agriculture in Junin, the channel has received minimal maintenance since its construction in August 1944. The only exception was in 2002 when Doe Run Peru assisted in a similar, but more limited project.

In recognition of the company’s efforts and contributions, Doe Run Peru recently received a “Drop of Water” award from the Mantaro Water Users Group and a certificate of recognition from the minister of agriculture, the president of the Mantaro Water Users and the president of the National Association of Water Users.

The Doe Run Company, along with its subsidiaries, is a privately held natural resource company focused on environmentally sound mineral production, recycling and metals fabrication. Based in St. Louis, the company and its subsidiaries serve as North America’s largest integrated lead producer and third-largest total lead producer worldwide, employing more than 4,000 people. The company and its employees are committed to keeping its operations and communities clean and safe while producing essential raw materials – lead, zinc, copper, gold and silver – that are needed for everyday life. Doe Run and its subsidiaries have U.S. operations in Missouri, Washington and Arizona, and South American operations in Peru. For more information on Doe Run visit http://www.doerun.com.

Contact:
Christi Dixon
314-469-3500
http://www.doerun.com

Posted by Industrial-Manufacturing at 11:12 PM | Comments (0)

Nothing But Noodles and St. Mary's Food Bank Team Up for Pre-Grand Opening Event

Nothing But Noodles and St. Mary's Food Bank invites neighboring businesses and residents to a pre-grand opening event on Sunday, July 31, 5:00 p.m. to 9:00 p.m.

Phoenix, AZ (PRWEB) July 20, 2005 -- Nothing But Noodles and St. Mary's Food Bank invites neighboring businesses and residents to a pre-grand opening event on Sunday, July 31, 5:00 p.m. to 9:00 p.m.

“Participation is simple for everyone,” states Bindesh Patel, Nothing But Noodles' newest franchisee. “Just come to the Nothing But Noodles at 2160 E. Baseline Road, purchase one 'ticket' at a cost of $5.00 per person, and all proceeds go directly to St. Mary's Food Bank. Each $5.00 contribution purchases one full Noodle or Salad Entrée and drink.”

Patel wanted very much to be part of the community surrounding his Baseline restaurant. After speaking with Noodles Development, franchisor of Nothing But Noodles restaurants, they agreed that to be part of a community, one must give back to the community. After much research, they decided to make a contribution that related to their specialty – food.

“St. Mary's Food Bank provides food to more than 500 agency sites throughout Arizona, and we all know of the Food Bank's continuing work in ending hunger,” states Scott Robison, Vice President of Operations for Noodles Development LP. “The choice was simple for us - contribute all proceeds from a special charitable event to St. Mary's Food Bank.”

When you speak with Patel, you notice his eyes start sparkling with excitement at the opportunity this pre-grand opening event provides: He is able to offer excellent food, prepared fresh, at affordable prices, while at the same time donating all proceeds to a very worthy organization and cause.

About Nothing But Noodles
Nothing But Noodles is a fast-casual restaurant with counter service and table delivery, dedicated to providing the highest quality, best-tasting, made-to-order, wok-seared noodle and salad dishes available. The cuisine draws on a variety of cultural influences from around the world, including favorites from Asia, America, and the Mediterranean. Some of the more popular include an authentic Pad Thai, Beef Stroganoff, Spicy Japanese noodles, Alfredo to die for, and a Cranberry Spinach salad. You will also want to bring the kids by for the signature cotton candy.

Founded in Scottsdale, AZ, in 2001, Noodles Development is the creation of Chad Everts and Todd Welker. Everts and Welker used their experience in franchising to create a great franchise opportunity for others. Currently there are over 150 Nothing But Noodles restaurants in development in 23 states. For more information, visit www.nothingbutnoodles.com.

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

Moonlite Bar-B-Q Inn Releases Cookbook

The Moonlite Bar-B-Q Inn Of Owensboro, Kentucky has released a full color hardback spiral bound cookbook chock full of southern recipes that capture the essence of the Moonlite.

(PRWEB) July 21, 2005 -- Moonlite Bar-B-Q Inn, Inc. is an authority on Barbecue and southern cooking. As featured in numerous publications, television shows, and radio shows including: Nation Public Radio, Food Network, Travel Channel, Southern Living, The LA Times, The New York Times and the Washington Post, Money and Gourmet Magazine to name a few.

The USA Today listed Moonlite Bar-B-Q Inn as one of the 10 great places to fill up your plate. — April 2001

Gourmet Magazine’s A Guide to America’s Best Roadfood states: “Western Kentucky is a nexus of great barbecue, and Moonlite is its shining star. — November 2003

Southern Living Bar-B-Que Our Ultimate Guide lists Moonlite Bar-B-Q Inn among the South's Best Restaurants. “A once-plentiful but now vanished local resource — sheep — has given Owensboro, Kentucky a special place in the world of barbecue.” — 2003

Family Favorites from Moonlite, Recipes That Founded a Kentucky Tradition, chocked full with over 128 of favorite recipes, spiced with the warmth of the Bosley family traditions. This Spiral bound hard cover, 143-page cookbook from the Moonlite Bar-B-Q Inn and the Bosley family has ingredients that are easy to find and directions that make preparation simple.

Every cook should have a copy! - Now available at the Moonlite and online from www.amazon.com (Ask for it at your favorite book store!)

Moonlite has revised and updated its classic cookbook to a hardback version in full-color to be market to Local and National Book Stores. Patrons of the Moonlite will recognize many of the recipes from Moonlite's earliest cookbook. This is the first major revision in of Moonlite's cookbook in 10 years.

For more information contact: Patrick Bosley 1-800-322-8989 - e-mail protected from spam bots
Moonlite Bar-B-Q Inn 2840 W. Parrish Ave. Owensboro, Ky. 42301

Moonlite Bar-B-Q Inn
2840 West Parrish Ave.
Owensboro, Ky. 42301

Title: Family Favorites From Moonlite
Sub Title: Recipes that Founded A Kentucky Tradition
ISBN: 0-9766896-0-xList
Price: 18.95
Binding Type: Spiral
Finished Size: 61/4 x 8 3/4 inch
Cover: Hard Back
Pages: 143 - Full Color

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Posted by Industrial-Manufacturing at 11:10 PM | Comments (0)

Northeast Analytical, Inc. Announces A Comprehensive Seafood-Testing Program

SCHENECTADY NY (PRWEB) July 21, 2005 -- Northeast Analytical, Inc. (NEA), an independent testing laboratory specializing in high resolution PCB analysis, is pleased to announce a comprehensive seafood-testing program.

Under this program seafood samples can be analyzed for Metals, Volatile and Semi-volatile Organic compounds, Pesticides, Polychlorinated Biphenyls (PCBs), PBBs, and PBDEs. This program is tailored to the needs of the commercial seafood industry.

“This program is nothing new to us, we have been doing this for the past 16 years on some of our nations largest waterway” said Robert Wagner, President of NEA. What is new is offering this service to the commercial seafood industry.

Today, the principal chemical residues of concern are chlorinated hydrocarbons such as PCB, chlorinated pesticides, and heavy metals such as mercury, lead, cadmium, arsenic and copper.

These chemicals are of principal concern because of their persistence in the environment, their ability to bio-concentrate in the adipose (fat) tissues and because many chlorinated compounds are suspect carcinogens (cancer-causing agents) in humans at low dietary levels. There is also growing concern that many chlorinated compounds at extremely low dietary levels are affecting children’s ability to learn and their neurological growth processes.

The ultimate risk, as well as the burden to reduce the risk, is placed primarily on individual companies throughout the fishing industries that harvest at all levels of the food chain. Having an independent third party laboratory test for environmental pollutants is one way to reduce the burden.

As one of the few contract labs in the United States specializing in PCB analysis, NEA has performed analysis for PCB, PAHs, PBBs, PBDEs, Pesticides, Herbicides and Metals in fish tissue and a variety of other matrixes.

NEA’s comprehensive approach is carefully evaluated to insure that the quality of analyses required to substantially reduce the risk of chemical residue contamination is achieved and maintained.

NEA is a full-service independent laboratory certified by the NYS Department Health and the National Environmental Laboratory Approval Program (NELAP).

Posted by Industrial-Manufacturing at 11:09 PM | Comments (0)

July 19, 2005

Harvest Capital Asset Management Completes $32 Million US – Brazilian Agriculture Joint Venture

Harvest Capital Asset Management LLC (“Harvest Capital”), an asset management company specializing in the formation and operation of agricultural properties in Brazil, announced the completion of a US $31,825,000 private equity financing for its Two Rivers Farm project in north central Brazil. The Two Rivers Farm operatios are projected to cultivate nearly 50,000 irrigated acres of rice and soybeans annually. Provident Group, First Trust Portfolios and Principal Partners were the exclusive advisors and arrangers for the financing.

Harvest Capital Asset Management completes $32M US – Brazilian agriculture joint venture

Two Rivers Farm Brazil operations projected to cultivate nearly 50,000 irrigated acres of rice and soybeans annually

Chicago, IL, July 13, 2005: Harvest Capital Asset Management LLC (“Harvest Capital”), an asset management company specializing in the formation and operation of agricultural properties in Brazil, announced the completion of a US$31,825,000 private equity financing for its Two Rivers Farm project in north central Brazil.

The Two Rivers Farm project was created to fill the demand for a structured private equity offering focused on the Brazilian agricultural sector. Scott Oakes, Harvest Capital Managing Member and agricultural economist with 12 years of grain trading & production experience in Brazil, conceptualized the Two Rivers Farm project in recognition of that country’s emergence as a dominant global exporter of key agricultural commodities. Mr. Oakes commented “As the infrastructure and macroeconomic variables continue to improve in Brazil, we believe it is doubtful that land values will maintain the steep discount that we currently enjoy. The tropical climate of northern Brazil allows for a wide range of row crop and permanent crop alternatives. More production choices translate into a better risk / reward profile for investors.”

The financing was comprised of two components: a seed capital round of $17.2 million funded primarily by the US and Brazilian project sponsors and affiliates and a $14.625 million private equity placement with US institutional and private investors.

“The economies of scale that we plan to achieve on this fully irrigated 50,000 acre farm will allow Two Rivers to become a global low cost commodity producer”, commented Harvest Capital Managing Member Scott Thornburgh. “Harvest Capital will continue to offer unique investments in Brazil as long as the risk adjusted returns meet our internal benchmarks.”

Provident Group Ltd. (Contact: Steven J. Carlson, Tel: (212) 742-1852, Website: www.provident-group.com), First Trust Portfolios L.P. (Website: www.ftportfolios.com), and Principal Partners (Website: www.principalpartners.com.br) were the exclusive advisors, and arrangers for the Two Rivers Farm LLC private equity placement.

Contact: Scott Thornburgh
Phone: 630-579-4799
40 Shuman Blvd., Ste 160
Naperville, IL 60563
www.harvest-capital.com

Posted by Industrial-Manufacturing at 03:27 AM | Comments (0)

Yerba Mate Health Beverage Promotes Good Health the Natural Way

Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, stresses the health benefits that come from drinking the beverage.

(PRWEB) July 19, 2005 -- Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, stresses the health benefits that come from drinking the beverage. Yerba mate is a tea-like beverage from South America and is known to promote natural health benefits.

Research has shown that yerba mate is effective at detoxifying the body, strengthening the immune system, and reducing blood pressure. It contains higher levels of antioxidants than green tea and acts as a natural stimulant. Yerba Mate for Life believes the product’s overall health benefits include being a great natural nutrition source and boosting a feeling of wellbeing.

“Drinking yerba mate has changed my life in many ways,” said Kevin Murray, owner of Yerba Mate for Life. “This product has made me feel healthier, less stressed, and more in control of my life. I want to stress to consumers that yerba mate can improve the physical, mental, and spiritual aspects of their lives.”

Yerba mate is made from the dried leaves of an indigenous holy plant grown in South America and is widely used in South American countries. It is typically prepared similarly to brewed herbal tea and is sipped from a hollowed-out gourd with a metal-filtered straw called a bombilla. There are several ways to prepare the beverage, such as drinking it cold like ice tea, mixing it with fruit juice, or using a tea ball.

Visit www.ILoveYerba.com to:
• Get more information on yerba mate
• Order yerba mate
• Find yerba mate links with more information
• Learn about the health benefits of yerba mate

About Yerba Mate for Life
Yerba Mate for Life, a leading company providing the yerba mate health beverage from Paraguay, provides high quality yerba mate beverages to promote good health the natural way. They are located in Buckingham, PA.

Promotion for Press Releases provided by Xeal

Posted by Industrial-Manufacturing at 03:26 AM | Comments (0)

With Gotta-Gro™, the Color of Your Thumb No Longer Matters

Now every consumer can benefit from a process with proven results enjoyed by members of the agricultural industry for over 25 years. Gotta-Gro™ is an environmentally responsible, natural, basic stimulant that is certain to awaken the life of your soil.

Springfield, MO (PR Web) July 19, 2005 – Consumers who have struggled to achieve a luxurious lawn, a field of thriving wildflowers, or a healthful vegetable garden can be relieved to know that Gotta-Gro, a natural growth stimulant, is now available. Wade Dunivent of National Stimulants, LLC in Nixa, Missouri is introducing Gotta-Gro™ to the consumer market after over 25 years of success in the commercial industry.

Dunivent says Gotta-Gro™ is unique because it “performs every time, under all circumstances and has for over 26 years, on commodity crops, worldwide.”

Currently, the NB-S process is used by farms, universities and turf growers in 28 states and many foreign countries. Gotta-Gro™ will give consumers an opportunity to see phenomenal results using an economical, environmentally safe product that has no chemicals. Supplied to members of the agricultural industry like commodity crop growers and universities, as NB-S, since 1979, this natural, basic stimulant was tested and proven for five years under a generic name by the USDA.

NB-S / Gotta-Gro™ is a natural, basic, organic stimulant that is produced in specially designed tanks for a multi-stage fermentation process. This process removes the ingredients (primarily the fungi) and turns them into a highly concentrated, non-odorous liquid. As part of the NB-S process, the extract is enhanced with compound organic substances like vitamins. The combination of the extracted fungi and the compound organic substances create a synergistic effect when applied to the soil. Dormant bacterium is awakened and produces an almost instantaneous effect due to the increased germination seen with new seeding. This formulation has reduced and often totally eliminates hard-pan and compaction. Gotta-Gro™ can convert low or high ph problems into a normal ph-range. While it is not intended as a replacement for nominal fertilizer usage, consumers will find it significantly reduces the amount needed.

Consumers will discover that by using Gotta-Gro™ on anything that grows in soil, the micro-organism activity is accelerated resulting in more nutrients converted and sent to plants. They will find that the soil structure is vastly improved.

Martin Altendorf, a North Dakota farmer with a wry sense of humor said that after 35 years of farming, he’s “still learning how to do it.” Prior to using NB-S in 1989, he “tried every [non-traditional product under the sun” but they didn’t impress him. In his “own world” he’s experienced positive results with NB-S. He’s seen “better quality and higher yield” with grain and his primary crop, potatoes, on which he’s seen fewer brown spots. Martin said he hasn’t made a study of it, he “just knows it works.”

In 2000, Wade made NB-S available to turf growers. Wayne Bassett of Beck’s Turf, a 55 year strong sod farm in Alabama has “been after Wade to get this product to the retail market so those people with green thumbs or without, can benefit from it.” He added “anytime you can enhance soil structure and microbial activity, you create a better growing environment. That is what this product does.”

According to Jovonne Evans, employed 17 years by Keeven Bros. Sod Farm in Missouri, she was introduced to NB-S (Gotta-Gro™) a few years ago and has now used it for approximately two years. Primarily spraying on houseplants and around her yard, she “couldn’t believe” the difference Gotta-Gro™ made, specifically referencing two flowering plants in her bright, atrium-style front room. Several visitors remarked that it looked like “Jack and the beanstalk” territory with a thriving Philodendron whose leaves are “seriously, 8 to 10 inches across!” Jovonne was so pleased when Gotta-Gro™ revived a Hoya plant that was a favorite of her late mother-in-law. This Hoya has little clusters of waxy pink flowers with an “intoxicatingly fragrant” scent. She has tried other “gro” products and odorous fish emulsion formulations in the past but it is Gotta-Gro™ that she uses regularly now, enthusiastically sharing samples of her stock with co-workers, friends and family.

The importance and benefits of Gotta-Gro™ as an all-natural, organic soil stimulant cannot be understated.

A June 10 article in the news magazine The Week reported a study out of the University of Missouri-Columbia that found the sperm count in men from rural Missouri was considerably lower than that of men in large cities such as New York and Los Angeles. Agricultural chemicals are at least somewhat to blame as these men were found to have high levels of three commonly used pesticides. Of greatest alarm was that most of the men in the study are not farmers, having been exposed to the chemicals primarily through drinking water from their faucets. This chemical runoff from farms and lawns finds its way into drinking water because water-treatment plants aren’t designed to remove these types of chemicals.

About National Stimulants, LLC and Gotta-Gro™
Wade Dunivent has spent most of his career working with soil enhancers with a focus on Earth Friendly solutions to commodity crop problems. Prior to developing NB-S for worldwide distribution, Wade was a grain broker. A long standing member of Turf Producers International, he’s excited about bringing Gotta-Gro™ to consumers and takes a personal interest in the users of his product. He has experienced a tremendous response from individuals that are beginning to hear about Gotta-Gro™. These days, his time is spent overseeing production and trying to keep up with demand. Gotta-Gro™ is now available direct to the consumer in pre-mixed, ready-to-use quarts and in super concentrate by the quart. The concentrate makes approximately 16 gallons. Gotta-Gro™ is also available in 55 gallon drums for the commercial user. National Stimulants is headquartered in Nixa, MO and can be contacted at 866-902-9500 and via the web at www.gotta-gro.com.

Contact Information
Wade Dunivent
National Stimulants, LLC
PO Box 335
Nixa, MO 65714
866/902-9500
417/725-9500
http://www.gotta-gro.com

Posted by Industrial-Manufacturing at 03:26 AM | Comments (0)

Diet Fallacy #7: "It's OK To Eat Everything, But In Moderation." Top Ten Diet Fallacies, Continued.

“To Be Really Healthy ... Be Extreme. If You Want To Be A Loser, Be Moderate ...” says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet.

Los Angeles, CA (PRWEB) July 19, 2005 -- "To Be Really Healthy… Be Extreme. If You Want To Be A Loser, Be Moderate ..." says iconoclastic diet guru, Ori Hofmekler, author of bestselling The Warrior Diet
http://www.dragondoor.com/b17.html.

The term "being moderate" typically refers to being subtle, average and to being the opposite of extreme. "Moderation" is currently a buzzword for those wishing to pursue a balanced lifestyle.

Many health experts use the "moderation-mantra" to convey a simple message. Everything is allowed in moderation.

The Result: Millions of people who fail to manage their weight or sustain health are asking themselves "What went wrong?"

As you're about to see, the notion that it is ok to eat everything in moderation is wrong and in particular misleading for athletes and bodybuilders.

Why the Best Diet Is an Extreme Diet

Moderation does not go hand in hand with scoring and achieving. Real life superiority requires extreme outcomes.

The greatest figures in history, including Alexander the Great, Julius Caesar, Napoleon Bonaparte, Beethoven, Mozart, Albert Einstein and George Patton were all extreme personalities.

All classical training methods from the days of the Roman Army to the modern military, are based on one master principle:

Adaptation to extreme conditions.

Ancient warriors were aware that moderate training would not be sufficient to force adaptation and thus would most likely fail to prepare soldiers to react swiftly and resist stress in real life extreme conditions.

The human body is designed to adapt to environmental changes as well as to physical and nutritional changes. The more intense the change (stimulant) the more likely it will trigger genes that force the body to adapt and better survive. (See fallacies 4-6).

Our survival (thrifty) genes' most important activities are those that induce improvement in fuel utilization.

Why "Moderation" Can Be A One-Way Ticket to Ill-Health and Poor Performance:

The capacity to generate energy from dietary fat or carb is critically important for our survival. Studies at the Food and Agriculture Organization (FAO) revealed that the human body functions better on food combinations than on a single food source.

Researchers believe that humans have adapted to changes in food availability due to the necessity to survive periods of famine, and seasonal or climatic changes.

In other words, our body responds better to extreme feeding cycles that somewhat mimic the cycle of famine and feast (under eating and overeating), rotating between fat fuel and carb fuel.

As with physical exercise, such feeding cycles force the body to survive on either fat or carb fuel and thus improve the utilization of both.

When It Comes to Junk Food, Just Say NO

The idea that everything is ok in moderation typically refers to "bad stuff" (i.e. junk food or alcohol) Is this true, though?

Not really.

What we may mentally perceive as a "moderate" serving of Betty Crocker or Aunt Jemima, does not translate into "moderate" as our bodies experience it.

Recent studies at the University of Wollongong, Bandoro, Australia, reveal that even small (Moderate) changes in the macronutrient content of the diet affect skeletal muscle performance. Small dietary changes in fat intake exerted a major influence on muscle cell membrane fatty acid composition.

For instance, an imbalanced, high-fat diet due to consumption of a large amount of N-6 and a moderate amount of hydrogenated fats (abundant in junk protein bars and candy bars), can lead to several deficiencies in muscle N-3 fatty acids. Such deficiency is often associated with chronic inflammation, impaired recuperation and muscle wasting.

Moderation simply doesn't apply to real life sports nutrition. An athlete who wishes to excel cannot afford to "take prisoners." Eating even small amounts of junk before exercise may adversity affect post-exercise cortisol levels (see fallacy #2). Insulin sensitivity is necessary for the maximum anabolic impact of meals.

Note that even a single bout of sugar binging can decrease insulin sensitivity, compromising the body's ability to recuperate and build tissues.

In conclusion: Do not fall into the trap of seductive words like "moderation." Exercise intensely, apply proper recovery meals, and keep your diet clean. Even moderate amounts of junk food can adversely affect your capacity to exercise, recuperate and excel.

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 03:24 AM | Comments (0)

Research and Markets: Consumer Concern About The Safety of Fresh Meat Continues And Prompts New Research

The safety of fresh meat has been a major conceern for consumers and there has been a wealth of research on identifying and controlling hazards at all stages. A new book, "Improving the Safety of Fresh Meat," promises to become a standard reference for the meat industry.

Dublin (PRWEB) July 19, 2005 -- Research and Markets (http://www.researchandmarkets.com/reports/c20919) has announced the addition of Improving the Safety of Fresh Meat to their offering.

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. "Improving the Safety of Fresh Meat" reviews this research and its implications for the meat industry.

The first part of the book discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, "Improving the Safety of Fresh Meat" will be a standard reference for the meat industry.

For more information visit http://www.researchandmarkets.com/reports/c20919

Laura Wood
Senior Manager
Research and Markets

Fax: +353 1 4100 980

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

New Rodale Institute Study Reveals Organic Farming System Yields 30 Percent Less Food than Conventional System

Organic farming can’t compete against the newest biotech farming systems.

Churchville, VA (PRWEB via PR Web Direct) July 18, 2005 -- A recent press release from Cornell University claims that a new study demonstrates that “organic farms produce same yields as conventional farms.” The abstract to the new paper states that one of the benefits of organic are “yields similar to those of conventional systems.”

Detailed examination of the study reveals the conventional farm system would yield 30 percent more grain over 30 years compared to the organic system.

The research, by David Pimentel and researchers at the organic Rodale Institute, reveals that the food production deficit of the organic farming system is a result of needing to devote time and land to growing organic fertilizer rather than food.

As the authors put it, while “yields per ha between organic and conventional corn for grain may be similar within a given year,” the “organic grain rotation required a legume cover crop before the corn. This was established after the wheat harvest. Thus, corn was grown 60 percent of the time in the conventional rotation, but only 33 percent of the time in the organic rotation…The reduced amount of corn grown in the organic rotation is partly compensated for with the additional crop of wheat.”

Under the study parameters, the conventional system would yield three corn crops and two soybean crops over five years, whereas the organic system would yield one corn crop, a single soybean crop, and one wheat crop over three years.

Using yield data reported in this new paper, over 30 years the conventional system would yield 132,000 pounds of grain per acre. In comparison, using the organic corn and soybean data presented in this paper and wheat yield data from the Rodale Institute’s website (as these data are not reported in the paper), the organic farm system would yield only 101,600 pounds of grain per acre over 30 years. In other words, the conventional farm system would yield 30 percent more than the organic system.

As important, the Rodale research shows that:
-- nitrogen losses to the environment are the same between organic and conventional systems, contrary to widespread claims that organic farming reduces nutrient pollution
-- the organic system lost 32 percent of the nitrogen added to its system compared to only 20 percent for the conventional, demonstrating greater nitrogen use efficiency in the conventional system
-- organic system required 35 percent more labor
-- contrary to claims made in the paper, no evidence is given to support claims of lower soil erosion in the organic system

Critically, the Rodale research does not compare organic farming to the latest no- and low-tillage farming systems increasingly adopted by non-organic farmers with the advent of herbicide-tolerant biotech crops. These no- and low-tillage farming systems reduce soil loss rates to near zero and improve soil quality, porosity, and water-holding capacity.

Thus, the Rodale research is a comparison of the best organic system versus dated conventional farming methods.

Claims of equal yields by organic researchers and organic groups must be analyzed in the context of the whole farm and when this is done, no organic farming system has ever shown equal food production.

Contact: Alex Avery
Center for Global Food Issues
Phone: 540-337-6354

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

July 15, 2005

FHCS - “We Won’t Give Away Our Book For Quits!”

International - Food Hazard Control Solutions refuses offers to stop distributing copies of FHCS: FOOD SAFETY MANAGEMENT - The Comprehensive Food Safety Training and Management Guide.

(PRWEB) July 15, 2005 -- Nearly 6000 copies of FHCS: FOOD SAFETY MANAGEMENT have been sold internationally since its release in
February 2005. The book has become a phenomenon amongst a variety of differing food industry sectors around the globe because of its easy to use content of relevant and current food safety information, including example HACCP tables for the 8 most common critical control points.

Managers, workers, food safety and quality specialists are now using
the book as a guide for training, as well as for the management of existing food safety systems.

The book was authoredby Aron Malcolm, a specialist food safety consultant with over 15 years experience in international food industries. It was the distinct purpose of the book to create a current, relevant and easy to understand resource for everyone involved in food industries, regardless of the skill and knowledge level of the reader.

With the success of the book has come a myriad of offers from several large international food (consulting) groups to
discontinue any further printing and distribution of the book.

“It’s certainly surprising what lengths these companies will
go to, to ensure their share of food safety consulting revenue isn’t cut due to the use of our book”, says Aron Malcolm. “We had one offer from a large multi-national company to purchase our remaining stock of the book, as well as the publishing and distribution rights for it so they could control its effect on their lost revenue. It comes down to the fact that many people have already used our book to improve their existing food safety systems, in lieu of their usual routine of hiring sometimes expensive food safety consultants to do the work for them”.

“Food safety need not be an expensive or time consuming exercise - It’s simply a matter or relying on science based knowledge and using your resources to their full potential”, notes Aron. “We had so much good feedback from the people who’ve used FOOD SAFETY MANAGEMENT (from all around the world). You’ve got executive chefs in 5 star hotels using it to implement HACCP into their operations, quality assurance managers using it to maintain and raise standards in FMGC operations and farmers using it to increase the food safety
awareness of their staff”.

“It definitely wasn’t our intention to become a thorn in the side of the established food safety consulting businesses, but publishing this book was an opportunity to create a resource for everyone to use, for creating a world of safer food”, adds Aron.

Whilst the entire content of the book includes excellent information on GMP and HACCP, a chapter detailing the 8 most common critical points has certainly struck a chord with many food safety consultants, including several international groups. “It’s all about the content”, Aron says.

As an experienced HACCP specialist, Aron decided to include materials
that are usually only available through expensive food safety consultations in the book. Included in the chapter are complete hazard analysis tables and food safety requirements listings for receival of goods, storage of goods, preparation of foodstuffs, cooking of foodstuffs, cooling of foodstuffs, reheating of foodstuffs, temperature holding and food assembly and service.

“It’s important to me as a food safety specialist, for people who read this book to get a sense of the moral and legal requirements of food safety, along with practical examples from which they can create sustainable outcomes for their own food safety management systems”, says Aron. “The materials contained within FHCS: FOOD
SAFETY MANAGEMENT are a rare commodity on the open market. It’s the type of information you could literally pay 20 times the purchase price of the book for”, notes Aron.

“Food Safety is a rapidly growing international industry, and sometimes this kind of information is only made available when excessive fees are involved. I’m far more interested in providing information that is accessible to everyone, no matter how small their budget”, says Aron. “Food safetyinformation shouldn’t be exclusive to those who can afford expensive consultancies - it should be available to everyone, and that’s what FOOD SAFETY MANAGEMENT is all about”, says Aron.

“We’re definitely not in the market of giving up our book, just because someone else is missing out on their budgeted food safety consulting revenue, no matter how big their company is”, says Aron. “We will continue to distribute the book, and we have a 2nd edition in progress. We’re saving people time, effort and money, and helping to create food safety outcomes that are genuinely obtainable”, says Aron.

Further information regarding FHCS: FOOD SAFETY MANAGEMENT can be viewed online at www.foodhazardcontrol.com.

Posted by Industrial-Manufacturing at 04:11 AM | Comments (0)

July 14, 2005

A Candy Inventor’s Dream

The incredible, edible straw is here and Publicite Ad Factory is rolling it out.

MONTREAL, July 14, 2005 – Imagine a drink straw that adds flavor to one’s beverage. Better yet, imagine that one can eat this same straw – just like a piece of their favorite candy – as soon as the drink is finished!

New and now available in North America, the SlikaStik is about to change the way people drink their beverages. These delicious, scrumptious, edible candy straws come in an assortment of stock flavors and work best with cold drinks, allowing people to transform, for example, an ordinary glass of milk into a magnificent cotton candy taste experience. Or take a plain glass of water and a strawberry SlikaStik and presto, one has a strawberry treat!

“It’s really very simple,” says Publicite Ad Factory President & CEO Andrew Severs. “This incredibly, environmentally friendly product is actually an edible candy straw that adds its flavor to whatever one is drinking. When they finish their drink, they eat the straw. That means there is no straw to throw away and less plastic or paper to go into a landfill.”

Stock SlikaStik flavors include: Blueberry, Chocolate Mint, Cotton Candy, Strawberry and Vanilla. But the choices are limitless as flavors can be customized, if desired – use a custom, limited-edition flavor for special events or limited-time promotions.

“This is a unique and successful product that we sourced out from the United Kingdom,” says Mr. Severs. “It is amazing and unbelievable. When you first look at the product, you would say that’s impossible – to create a delicious, edible yet practical straw. It looks solid and there is no hole for the liquid to move up the straw! People think I’ve gone off my rocker but with a creative imagination anything can be possible. Like the Brits would say, ‘you’re absolutely bonkers if you expect me to believe that this solid piece of candy can be a drink straw!’ But should a client hesitate, I just tell them to give it a try. Once they do, they’re hooked.”

The SlikaStik secret is that the straws have no holes at first. But as one uses the straw, it starts to become hollow and the more it is used the larger the hollow portion, or hole, becomes.

The straws are perfectly suited for specialty or candy retailers. They make excellent choices for birthday parties, fundraising projects or just as a surprise to put a smile on a child’s face. Bars or nightclubs can offer them as an adult treat through innovative drink promotions – as the straws tend to lend their flavor to the respective beverages, they’ll add a little kick to the drink.

SlikaStik, however, is not to be used with hot beverages. A version, made with Isomalt, is available for people who can’t eat regular sugar products.

“The major dilemma consumers will have with this product is deciding whether to eat the straws like an old fashioned candy stick or use it as a drinking straw before eating it,” says Mr. Severs. “And what a fun dilemma that is to have! Plus, unlike plastic or paper straws that end up in the trash, our straws just end up in your tummy!”

Even though the product is ideal for kids, adults can have a blast with them too. Check out our websites at either www.apartment1g.com (ad free) or www.members.tripod.com/globalfun (with ads) to get a taste of what goodies are in store for your customers and clients.

“We’ve done confectionery products for our clients before,” says Mr. Severs, pointing to promotional and corporate gifts that have proved popular in the past. “But we’ve never seen anything like this before. Further when I was younger, I dealt with a large selection of candy offerings when I worked for my father’s wholesale confectionary distributorship during my summer holidays. Even the