Food Processing - Food Handling

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August 31, 2005

Legacy Wine Clubs Selected to Develop Exclusive eCommerce Technology for Lufthansa U.S. WorldShop Program

Through a new eCommerce Web site developed by Legacy Wine Clubs, Inc., Lufthansa frequent flyers will have the ability to trade miles for wine, gourmet food, and kitchen products.

(PRWEB) August 31, 2005 -- Legacy Clubs, Inc., the Napa, CA-based provider of eCommerce technology and wine club management tools, has today announced a strategic partnership with Lufthansa Worldshop and Bedford Forum, LLC, a New York - based marketing group specializing in ultra premium and luxury brands. Through this partnership, Lufthansa's Miles & More frequent flyers will have the ability to redeem their frequent flyer miles for premium wines, gourmet foods, cookware, and home products provided by such prominent brands as Dean & Deluca, Viking Range, and Harney & Sons Fine Teas.

Lufthansa, with more than 1.3 million U.S. – based frequent flyer members and 10 million worldwide, counts among its member base some of the most cultured and well-traveled individuals in the world. Through this new website: LH-Worldshop-Gourmet.com, Lufthansa's U.S. members will have an abundance of options in redeeming miles accumulated over years of membership.

Lufthansa's demographic profile indicates that its members are more discriminating, more traveled, and more informed. They have higher disposable incomes, higher educational levels, and a taste for indulgence, making this the ideal audience for exclusive wines and other luxury goods.

Legacy Clubs was selected to provide the eCommerce environment for this project based on its industry leading technology and inside knowledge of the intricacies involved in the shipping of wine. "For this project we were presented with the challenge of developing a "dual currency" environment, that will allow Lufthansa's Miles & More members the option of paying with miles, cash, or a combination of both.", said Richard Kline, President and CEO of Legacy Clubs, Inc. "Our experience in developing custom web solutions for numerous wineries and third party programs meant that we could easily meet the challenge." The program is scheduled to launch on October 1, 2005.

New Vine Logistics of Napa, CA was selected as fulfillment partner for this project based on their advanced shipping model which enables the sale of wine directly to consumers in up to 43 states, in full compliance with the laws of each state. By partnering with New Vine, the program gains the ability to offer ultra premium Napa Valley wines to a large majority of program members.

Wineries interested in including their wines in this program should contact Legacy Clubs. Inc. at 707.253.7400.

About Legacy Clubs, Inc.:
Through its proprietary software, eWinery Solutions, Legacy Clubs offers an unparalleled suite of eCommerce tools for the wine industry and third party programs. Founded in 2001, Legacy Clubs has developed industry-leading online wine club and e-commerce software providing a comprehensive solution for direct-to-consumer marketing. Legacy has forged strategic partnerships with recognized industry leaders in marketing, wine sourcing and fulfillment.

For more information, please visit:

www.eWinerySolutions.com
www.LegacyWineClubs.com

Posted by Industrial-Manufacturing at 04:51 AM | Comments (0)

Café Don Pablo Outsells National Brands in Test in South Florida Supermarket Chain

The Café Don Pablo line of specialty coffees roasted by Burke Brands, Inc., North Miami Beach, Florida, outsold all of the national specialty coffee brands represented, including Starbucks, in a test store in the Miami area.

(PRWEB) August 31, 2005 -- The supermarket, which is located in an upscale Miami suburb, and is part of a 28-unit chain that serves a diverse, though mainly Hispanic clientele, sold 52 twelve ounce bags of Café Don Pablo in a thirty-day period.

“The magic is in the brand,” says Darron Burke, President of Burke Brands. “Besides being a high quality, fresh-roasted, great tasting coffee, Café Don Pablo was created as a crossover product, and its name, packaging, and unique selling proposition has significant appeal to both upscale Hispanics, and non-Hispanic specialty coffee consumers.”

Burke adds that “Hispanics living in the US are very proud of the coffee tradition in Latin America, and non-Hispanic gourmet coffee connoisseurs realize that much of the world’s best tasting coffee comes from that region.”

The Café Don Pablo line is comprised of over 75 specialty coffees including various single origins, blends, roasts, flavors, organics, and fair trade coffees. “Our coffees are tailored to the tastes of specific consumer groups, Burke explains. “Hispanics traditionally enjoy their coffee roasted a bit darker, as do west coast connoisseurs, while New Englanders, for example, tend to lean towards a medium to light roast. Meanwhile, flavored coffees are becoming more popular than ever, and our Dulce de Leche coffee is proving to be a real winner across cultures.”

The company expects positive sales results in supermarkets across the country. “We’re confident that the timing couldn’t be better for Café Don Pablo,” Burke asserts. “There’s been an explosion of growth in the Hispanic population and a marked increase in that demographic’s purchasing power; this coupled with the swiftly rising demand for specialty coffee, and an interest in cultural exchange, particularly in food, puts Café Don Pablo in a favorable position to become a leader in the specialty coffee category nationwide.”

Burke, who holds an M.B.A. and a Masters of International Management, has been involved in coffee production since meeting his Colombian-born wife and business partner Eliana Burke, in 1989. The couple and their company were recently featured on the internationally broadcast Mananitas show on the Hispanic television network Telemundo. For product and contact information visit: www.cafedonpablo.com.

Contact:
Darron Burke
305-249-5628
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 04:51 AM | Comments (0)

Coaxing Kids To Eat Healthier Back At School? They Just May Take the Hint

With juvenile diabetes and other sugar-related problems on the rise, the question on the minds of many parents, teachers and health officials is, "How do we teach young people better eating habits?" All-natural HINTKIDS Apple water may be one of the easiest answers. With sleek upscale packaging and nothing artificial, HINTKIDS makes drinking water cool, and it tastes great.

(PRWEB) August 31, 2005 -- With juvenile diabetes and other sugar-related problems on the rise, the question on the minds of many parents, teachers and health officials is, "How do we teach young people better eating habits?" All-natural HINTKIDS Apple water may be one of the easiest answers. With sleek upscale packaging and nothing artificial, HINTKIDS makes drinking water cool, and it tastes great.

Recently hailed as “what to drink” on Splendora.com’s Style Forecast, HINTKIDS Apple water is the trendy drink that parents can feel good about. And for the adult palate, HINT is available in Cucumber, Lime and Tangerine.

HINT, Inc. CEO Kara Goldin created HINTKIDS for her own children because she didn’t want them drinking artificially sweetened beverages loaded with preservatives.

Unlike similar looking “water beverages,” HINTKIDS premium water has NO artificial sweeteners, NO sugar, and most importantly no artificial flavors, additives or preservatives. That’s right -- no Splenda and no cornsyrup.

HINTKIDS is pure water with natural flavors. This delicious healthy alternative to sugary juices, sodas and sweetened water beverages allows kids and parents alike to say “goodbye” to messy juice boxes and “hello” to refreshing water with a fruity kick that kids crave.

Experts agree that sweetened drinks and juices are the biggest source of empty calories for kids and are a major contributor to life long obesity. And just this past week, the American Beverage Association recommended limiting the availability of soft drinks in schools across the country, a move that comes amid increased pressure to curb the epidemic of childhood obesity.

“It starts early, this addiction to juices, sugar and sweeteners,” says HINT CEO, Kara Goldin. “At birthday parties, school functions and in the vending machines, sugary drinks are inescapable. We need to cut back on all that sweet stuff and help our kids break the sugar habit.”

“HINTKIDS offers our children a great tasting alternative. My four kids, the ultimate focus group, love it. HINTKIDS tastes like fresh fruit dunked in water and the twisty cap is perfect for little fingers and mouths. My message to families: drink water, not sugar.”

HINTKIDS Apple water is sold in natural and specialty food groceries nationwide and will be available in many Whole Foods stores in Northern California in September. Additional HINTKIDS flavors (coming soon) will include Grape, Tropical Punch and Mixed Berry.

Posted by Industrial-Manufacturing at 04:50 AM | Comments (0)

Transitions Lifestyle System Adds Delicious Entrees And Bars

New additions to help continue low-glycemic success stories.

GREENSBORO, NC (PRWEB) August 31, 2005 -— As the low-carb diet fad withers away, a few diet marketers have expanded their lines of scientifically sound, glycemic index-based weight management systems. Transitions Lifestyle System, an exclusive Market America brand, has added new entrees and “On the Go” bars to an already impressive line of weight management products based on low-glycemic eating and simple lifestyle changes.

The Transitions entrees are low-glycemic index, portion-controlled alternatives to unhealthy eating. Perfect for a healthy lunch or dinner, Transitions’ nutritionally balanced entrees come in a variety of flavors to fit varying tastes. The newest flavors are chicken with barbecue sauce, lemon herb chicken and vegetarian chili.

Also introduced were two new “On the Go” nutrition bars. All Transitions nutrition bars are high in protein and rich in fiber. The bars low-glycemic snacks to help curb cravings and hunger between meals. The newest flavors added are double chocolate crisp and chocolate raspberry crisp. Both new flavors are vegetarian-friendly.

Designed by best-selling author and 20-year veteran of nutrition science Shari Lieberman, Ph.D., Transitions Lifestyle System draws upon a well-established and evaluated method of weight management based on the Glycemic Index of foods. Glycemic Index (GI) measures how quickly foods impact blood sugar levels. Carbohydrates that break down slowly and help keep blood sugar levels stable are considered “good carbs.”

“Low glycemic eating has been used by diabetics for years,” said Lieberman. “Transitions offers low-carb diet victims a way to lose weight without trying another fad diet that may leave them worse off than when they started. The key to long-term weight loss is to make small changes in how you live. Consumers are now realizing that fad diets like the low-carb way, do not work over a long period. Low glycemic eating is a more natural, scientifically reviewed method of weight management that continues to provide success stories.”

ABOUT SHARI LIEBERMAN, Ph.D.
Dr. Lieberman earned her Ph.D. in clinical nutrition and exercise physiology. She is a Certified Nutrition Specialist, a Fellow of the American College of Nutrition, a member of the American Academy of Anti-Aging Medicine, a board member of the Certification Board for Nutrition Specialists and President of the American Association for Health Freedom. She is the recipient of the National Nutritional Foods Association 2003 Clinician of the Year award. She is a published scientific researcher and a presenter at numerous medical conferences. Dr. Lieberman has been in private practice as a clinical nutritionist for more than 20 years and serves on the faculty of two universities.

ABOUT MARKET AMERICA
Market America’s unique business model combines the power of the Internet and One-to-One Marketing to sell innovative products and services through independent distributors around the world. Founded in 1992, the company has realized more than $1.5 billion in suggested retail sales. The company now has more than 100,000 independent distributors worldwide. In 2005, the company opened operations in Taiwan and plans further expansion into the Pacific Rim. More information is available at www.marketamerica.com.

Posted by Industrial-Manufacturing at 04:48 AM | Comments (0)

Abby’s Soda Jerk and Candy Shop Announces Live Remote at Abby’s with The DTI Phone Guys

Live Remote at Abby's with the DTI Phone Guys on Wednesday September 14th from noon to one. Phone Guys will be serving food and drinks. Join them and have fun.

Winona, MN (PRWEB) August 31, 2005 – Abby’s Soda Jerk and Candy Shop is happy to announce our marketing collaboration with the DTI Phone Guys. Join Phil and Bryan, the DTI Phone Guys on Wednesday, September 14th 2005 from noon till one; they will be serving up food, drinks and giving out business appreciation cards. Also check out Abby’s special promotion for that day, we will be offering a steamed hamburger, fries, and pop for just $4.26. As always, there is plenty of 50’s food and fun for everyone at Abby’s.

About Abby’s Soda Jerk and Candy Shop:

Abby’s Soda Jerk is a Winona – based restaurant that provides customers with a 1950’s theme soda and malt shop dining experience that serves specialty entrees such as the Original Ted’s Steamer Cheeseburgers, old fashioned fountain sodas, and old time bulk candy.

About Digital Telecommunications Inc:

Digital Telecommunications Inc. (DTI) is a Winona based dedicated provider of telecommunication services including local phone service, long distance phone service, high speed DSL Internet access, and dial up Internet-access.

Contact: Alvin Lexander Gunawidjaja, Marketing Program Director
507.454.7816
www.abbyssodajerk.com

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

August 30, 2005

Marler Clark files second Salmonella lawsuit against Orchid Island Juice Co.

A second Salmonella lawsuit was filed against Orchard Island Juice Co by Marler Clark. The lawsuit was filed on behalf of a North Carolina woman who became ill with Salmonellosis after drinking the company's unpasteurized orange juice in June.

(PRWEB) August 30, 2005 -- Marler Clark, the Seattle law firm with a successful track record of representing victims of Salmonella poisoning, and respected Asheville, NC attorney Mark Kurdys, filed a second lawsuit against Orchid Island Juice Co. of Fort Pierce, Florida, Friday. The firm represents Barbara Jane Dooley, a 72-year-old Jackson County, North Carolina resident who became ill with Salmonellosis after consuming Orchid Island unpasteurized orange juice in June while dining at a restaurant with her husband. The lawsuit was filed in Federal District Court for the Western District of North Carolina (Case no. 2:05CV215).

In the complaint, it is alleged that Mrs. Dooley drank Orchid Island Juice on June 4, 2005 and became ill with symptoms of a Salmonella infection two days later. Because of the severity of her illness, Mrs. Dooley was admitted to the hospital on June 6, and remained there for seven days. Lab work conducted while Ms. Dooley was hospitalized confirmed that she was suffering from a Salmonella infection, and that she was infected with a strain of Salmonella genetically indistinguishable from that isolated from Orchid Island unpasteurized orange juice.

“Mrs. Dooley, like so many Americans, routinely had a glass of orange juice with breakfast. She never imagined that something as simple as this would endanger her life, or end up putting her in the hospital for a week,” said Denis Stearns, a partner with Marler Clark.

Since 1995, at least four Salmonella outbreaks have been traced to unpasteurized orange juice. Marler Clark attorneys represented over 100 people in a lawsuit against Sun Orchard after orange juice made by the company was determined to be the source of a Salmonella outbreak that made over 400 people sick and killed one. Stearns continued, “It is time for the FDA to stand up to the few remaining producers of unpasteurized orange juice and either require pasteurization, or at least require restaurants to tell their customers that they are being served a possibly unsafe product. No one should be allowed to unknowingly drink unpasteurized orange juice.”

The FDA issued a nationwide warning to consumers against drinking unpasteurized orange juice products distributed under a variety of brand names by Orchid Island Juice Company on July 8, 2005. At that time, Michigan, Ohio, and Massachusetts were reporting cases of Salmonella Typhimurium infection connected to consumption of the juice. At least sixteen other states reported cases of Salmonella Typhimurium infection that matched the specific strain. A recall was issued on July 15, 2005 (see http://www.fda.gov).

Marler Clark (www.MarlerClark.com) has represented thousands of people who consumed Salmonella-contaminated foods such as orange juice, cantaloupe, sprouts, almonds, and cereal. The firm sponsors an informational Web site about Salmonella (www.About-Salmonella.com) and a site about Salmonella litigation (www.SalmonellaLitigation.com).

Posted by Industrial-Manufacturing at 05:13 AM | Comments (0)

Ivin's Spiced Wafer Gourmet Cookies Available

Ivin's Spiced Wafer Gourmet Cookies are now available.

NEW YORK, NY (PRWEB) August 30, 2005 -- June Blunt of the Aruntx.US Online Store, Gift Shoppe has announced that Ivin's Spiced Wafers are now available but are in short supply due to limited seasonal production. Essentially if you are planning to purchase the best tasty delight known to man, you should do it now, as the cookies are only produced in the autumn season. Ivins Spiced Wafers have been tasty harbingers of the fall season for over 96 years. Made using real ginger, Pennsylvania molasses, allspice, cloves, cinnamon and other natural ingredients.Six eighteen ounce boxes per case, including all shipping charges. All natural, no artificial ingredients.Sold by New York case only, perfect with Aruntx Premium Gourmet Coffee. http://aruntx.us

Throughout the decades of great change and growth, the Aruntx guiding principle has remained constant. Like the owners of the "old-fashioned" country store, we believe in treating our customers like our neighbors and friends. We offer only products we use or would use ourselves, we offer them at fair prices, and we guarantee them without condition. Your satisfaction, both in dealing with us and in the products you buy, must be complete. Nothing less is acceptable. Today, as always, Aruntx.US owes our success to our customers. Aruntx appreciates your patronage and look forward to serving you for many years to come.

Last year, The Aruntx.US Online Store Shipped Over Six Thousand Pounds Of Ivins Spiced Wafer Gourmet Cookies During 2004 Season.

About Aruntx Publishing:
Aruntx Publishing Company is the country's newest cultural news source. The Aruntx Publishing properties include the online publication Environmental News, Cultural News, Publishing Industry Review, a line of annual preview magazines, radio show, cultural licensing ventures and Aruntx.com a premiere showcase shopping site.

For more information, reporters may contact:
Jennifer Ledger,
Aruntx Newswire
Two Fifth Avenue
New York NY 10011
Telephone: 646-536-4039
http://aruntx.com

Posted by Industrial-Manufacturing at 05:12 AM | Comments (0)

eHospitality Institute Encourages Foodservice Professionals to Show Commitment to Food Safety During September 2005 National Food Safety Education Month

eHospitality Institute announced today that it will partner with the National Restaurant Association Educational Foundation (NRAEF) and participate in the 2005 National Food Safety Education Month™, this September, to display its commitment to food safety education and training.

"Keep Hands Clean with Good Hygiene"

(PRWEB) August 30, 2005 -- eHospitality Institute announced today that it will partner with the National Restaurant Association Educational Foundation (NRAEF) and participate in the 2005 National Food Safety Education MonthTM, this September, to display its commitment to food safety education and training. This year's theme, "Keep Hands Clean with Good Hygiene," focuses on the important procedures necessary for proper hand washing.

Created by the NRAEF's International Food Safety Council, this annual food safety campaign strives to: build awareness of the restaurant and foodservice industry's commitment to serving safe food, heighten awareness about the importance of food safety education, and encourage additional food safety training for all industry employees.

"We're thrilled that eHospitality Institute is taking part in National Food Safety Education Month," said John Farquharson FMP, president of the NRAEF's International Food Safety Council. "It is important for suppliers to reinforce food safety education and training techniques to sales staff, drivers and other employees, who will in return pass this information along to their customers. This campaign is a great way for the industry to keep food safety top-of-mind as a collective whole."

"We are excited about collaborating with the NRAEF in this month-long campaign," said Kip Jaros Ph.D. CEO, Executive Director of eHospitality Institute. "Americans are aware of food safety now more than ever before and, through National Food Safety Education Month, we have the opportunity to highlight what we are doing in the restaurant and foodservice industry to educate our employees and customers on proper food safety procedures."

For more information on how (eHI) is participating in NFSEM, and view streaming video's (in 7 different languages) on proper Hand Washing and Food Safety techniques visit www.ehiedu.org.

To obtain materials and information on how to get involved in National Food Safety Education Month, visit the NRAEF Web Site at www.nraef.org/nfsem.

eHospitality Institute
The future in education for, Students to Learn, Managers to Lead, Educators to Teach

Posted by Industrial-Manufacturing at 05:11 AM | Comments (0)

August 29, 2005

Alpharma Adds Lance Fox as Technical Service Manager for Dairy Market

Alpharma Animal Health, a leading provider of pharmaceutical products for poultry, swine, cattle and vaccines for farmed fish, appoints Lance Fox, DVM to the position of Technical Service Manager – Dairy.

Fort Lee, NJ (PRWEB) August 29, 2005 -- Alpharma Animal Health announced that it has appointed Lance Fox, DVM to the position of Technical Service Manager – Dairy. Fox brings a wealth of experience and expertise with him to the position, having been involved with dairy operations and/or veterinary medicine throughout his entire life. As Technical Service Manager, Fox's responsibilities include supporting the company's field staff with technical consulting services, formal technical presentations and technical bulletins as well as coordinating product trials and reviewing new product applications.

"We are extremely pleased to welcome Lance aboard as the newest member of our technical service team," said Mark LaVorgna, Director of Technical Service – North America for Alpharma Animal Health. "Lance has an impressive pedigree and a proven track record that will make him a perfect complement to our already industry-leading technical service staff. I am confident that he will make an immediate and lasting impact on our customers' operations, as well as our own."

Prior to joining Alpharma, Fox served as National Account Manager for Milk Products Inc. of Chilton, Wisconsin. He held that position from 2002 through 2005, and was responsible for supporting the company's private label milk replacer business through both on-farm and in-house Calf Management Services (CMS) training. Among his primary national accounts were Vita Plus Corporation and Cargill Animal Nutrition. Prior to that, he worked as a Technical Sales and Service Manager for Van Bleek Global/Ninkov, L.L.C., a Staff Veterinarian for United Suppliers/Agri-Blenders and as an Associate Veterinarian with a private practice in Plover and Elkhorn, Wisconsin.

A native of central Wisconsin, Fox grew up working on a small, 35-cow dairy operation. He earned his Doctor of Veterinary Medicine degree from the University of Wisconsin-School of Veterinary Medicine in 1995, and began his professional career as a mixed-animal practitioner with an emphasis on food animal production.

Alpharma Animal Health is a Division of Alpharma Inc., (NYSE, ALO) a growing specialty pharmaceutical company with global leadership positions in products for humans and animals. The Alpharma Animal Health Division is recognized internationally as a leading provider of pharmaceutical products for poultry, swine, cattle and vaccines for farmed fish.

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

Iteration2 Honored with the Esteemed Best Practices Award from Microsoft Business Solutions

2005 US Microsoft Partner of the Year, Iteration2 Recognized for their Axapta Grower Management Implementation Methodology in Northern California Region

San Francisco, CA (PRWEB) August 29, 2005 -- Iteration2, Microsoft Gold Certified partner and newly awarded 2005 US MBS Outstanding Partner of the Year, announced its recent selection as the major award recipient at Microsoft Corporation’s Northern California Region quarterly Microsoft Partner Update event. Iteration2 received the prestigious award for their Systems Clarity Framework implementation methodology practices and success record, also known as the Best Practices Award.

“Our Systems Clarity Framework is a comprehensive methodology for project delivery,” says Paul Butler, Project Director at Iteration2. “Our methodology emphasizes a highly collaborative relationship between our consultants and our clients. The end result is our solutions are delivered quickly while exceeding our client’s expectations.”

Paramount to the success of the SCF process is the initial Proof of Concept technique, which allows customers to confirm the business and technology fit, minimize the project risks, and serves to validate the overall Axapta Grower Management Solution.

Michael Wilson, IT Director at Growers Express, and recent Iteration2 client comments, “Iteration2’s Proof of Concept Methodologies demonstrated areas in our business that needed attention before the project started which will allow us to mitigate our risk during the project.”

"When we learned that Iteration2 won the US Microsoft Partner of the Year, we felt comfortable that we had found the right solution and the right implementation partner,” Wilson added

About Iteration2
Iteration2 is headquartered in Irvine, CA, and provides its clients with a superior enterprise software implementation experience at an attractive price. This combined with Microsoft integrated technology stack and unsurpassed financial strength provides a platform for today and tomorrow. Iteration2 is the 2005 US MBS Partner of the Year, Microsoft Gold Certified Partner, leading provider of Microsoft Axapta, and a member of the prestigious MS Industry Builder initiative for their Field Service Automation solution.

Iteration2’s vertical industry expertise, software industry domain expertise, and exceptional technical skills with Microsoft technologies provide their clients with clear strategic business advantage. Iteration2 has sales offices in strategic locations throughout the United States. Please visit the company’s website at www.iteration2.com.

For more information:
Greg Sad,
Marketing Director
Iteration2
(949) 789-1020

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

Naturally ME, Inc. Adds Pumpkin and Apple Cranberry to Its Natural Feast® Line of Gluten-Free Pies

Responding to the needs and desires of the millions of consumers with dietary restrictions and health-conscious dessert lovers, Naturally ME, Inc. today announced the debut of its Pumpkin and Apple Cranberry frozen pie flavors available in time for holiday ordering. Pumpkin and Apple Cranberry join the current line of Natural Feast® Apple, Blueberry and Chocolate Mousse frozen pies and pie shells.

Richmond, ME (PRWEB) August 29, 2005 -– Responding to the needs and desires of the millions of consumers with dietary restrictions and health-conscious dessert lovers, Naturally ME, Inc. today announced the debut of its Pumpkin and Apple Cranberry frozen pie flavors available in time for holiday ordering. Pumpkin and Apple Cranberry join the current line of Natural Feast® Apple, Blueberry and Chocolate Mousse frozen pies and pie shells.

Natural Feast® products are made with delicious, all natural and wholesome ingredients and contain no trans fat or cholesterol. These pies are truly unique as they are both delicious and safe for individuals with food allergies and special diets. The suggested retail price of the Natural Feast® Apple Cranberry, Apple and Blueberry pies is $11.99, while the Chocolate Mousse and Pumpkin pies retail for $12.50 and the pie shells for $4.99.

What makes Natural Feast® pies unique? They are made without wheat, refined sugars, hydrogenated oils, artificial additives or GMO ingredients. Food-sensitive groups who can safely eat Natural Feast® pies include:

-- Celiacs (those allergic to the gluten in wheat, barley, oats and rye) – 3 million individuals
-- Diabetics – 18.2 million individuals
-- Hypoglycemics –100 million individuals
-- Lactose or dairy intolerant individuals – 73 million individuals
-- Those with heart disease or high cholesterol – 30 million individuals

Natural Feast® pies also meet the high standards set forth by those following a Kosher diet (10.3 million individuals) as well as vegan/vegetarian diets (7.3 million individuals).

“Finally there is a pie the whole family can enjoy, especially during the holidays,” said Doug Roberts, president of Naturally ME, Inc. “Our recipes and baking process allow us to create a delicious, healthy pie that is safe for the millions of dessert lovers with dietary restrictions or those who just want to eat healthier, who, up until now, have been largely ignored by the food industry.”

Natural Feast® pies are produced in dedicated production facility with a “clean room” environment (free of wheat and gluten), located in Richmond, Maine, an ideal location to create desserts with natural, healthy ingredients. Whenever possible, fresh blueberries, apples and cranberries are obtained from local farmers, and the Natural Feast® gluten-free dough bakes perfectly in the oven due to the company’s unique, proprietary production process.

Naturally ME, Inc. is shipping its gourmet frozen pies and pie shells to supermarkets and health food stores and will continue to add to its current line of gourmet pies and develop new desserts and products for future rollout.

Years of research went into perfecting the Natural Feast® recipes and production process to create great-tasting fruit pies sweetened with fruit juice and chocolate pies sweetened with Agave nectar, which is very low in the glycemic index for diabetics. Natural Feast® pies are free of:

-- Wheat and gluten
-- Trans fat
-- Hydrogenated oils
-- Cholesterol
-- Refined sugars
-- GMO ingredients
-- Corn
-- Additives or preservatives
-- Dairy
-- Soy

About Naturally ME, Inc.

Naturally ME, Inc. develops, manufactures, markets and distributes healthy and great-tasting food products under the Natural Feast® brand. These products are 100 percent natural (free of treatment by/or addition of any chemical preservatives or additives) and manufactured using only non-refined natural sweeteners and without hydrogenated oils. Naturally ME, Inc. also produces a line of fair trade coffee that is organic and shade grown. The company’s production facility is located in Richmond, Maine. Information about Naturally ME, Inc. and Natural Feast® pies is available online at www.NaturalFeast.com.

Photography is available upon request.

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

Australian Cooking Show Dining Downunder Releases Global Survey Results on Hotel Cuisine Promotions

From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry.

(PRWEB) August 28, 2005 -- From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry.

The survey was developed to identify the challenges for hotels in hosting cuisine promotions and to allow hotels to evaluate future promotions and distinguish the profitability of a particular event.

Guest chefs are commonly invited to host hotel promotions around the world. However many promotions are still seen as significant cost centres and run for public relations rather than as for what they should be - serious revenue generators and opportunities to train the kitchen brigade in specific cuisine offerings.

The survey addressed 14 key areas;

1. How often does your property run cuisine promotions?
2. Why run a cuisine promotion?
3. What cuisine is the most popular?
4. Do you feature a guest chef for cuisine promotions?
5. Is the reputation or celebrity status of the guest chef important?
6. Average length of a hotel cuisine promotion?
7. Does your hotel try to gain sponsorship for cuisine promotions?
8. Do sponsors feel that they got value for their investment?
9. Average budget for each cuisine promotion in US Dollars?
10. For what market segment is the cuisine promotion predominantly focused?
11. How many room nights does a cuisine promotion typically generate?
12. What factors contributed to your least successful promotion(s)?
13. Have your cuisine promotions been increasingly successful?
14. What do you feel makes a cuisine promotion successful?

The results were very surprising and paint a realistic picture of the industry today and also direct readers to think outside the square to attract attendees to future promotions and look at what opportunities they offer potential guests.

The hotel cuisine promotions survey results can be downloaded from;
http://www.dining-downunder.com/survey-results.asp

For more information about Dining Downunder's Australian Cuisine Promotions visit
http://www.dining-downunder.com/promotions.asp

Subscribe to the get the latest news, contests, recipes, native food ideas and events from Dining Downunder simply visit http://www.dining-downunder.com/enrol.asp

Dining Downunder An Australian Cooking Show
The series has come about from a joint venture between Australian wild food devotee turned Executive Producer, Vic Cherikoff ( http://www.cherikoff.net ) and Canadian TV Producer, Grant Patterson. Vic hosts the show supported by chefs, Benjamin Christie ( http://www.benjaminchristie.com ) and Mark McCluskey, who all appreciate that Australian tourism and trade is a lot more than just 'Come on over and meet an Aussie' but a fusion of quality products, the unique twist of Australian flavors and great culinary experiences in memorable places. After all, you haven't been there until you've eaten the food.

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

OfficeCoffee.com Has Multiple Food Services Compete Online for Your Business

Have you been looking for a local workplace vending solution that won’t leave your company in the red? OfficeCoffee.com has become famous for connecting the business community with the best food vending and catering services available in a specified location - free of charge. OfficeCoffee.com is now pleased to announce its online questionnaire that only takes a few seconds to complete and will save your company valuable time and money when shopping around for food-related vendors.

New York, NEW YORK (PRWEB) August 28, 2005 --Have you been looking for a local workplace vending solution that won’t leave your company in the red? OfficeCoffee.com has become famous for connecting the business community with the best food vending and catering services available in a specified location - free of charge. OfficeCoffee.com is now pleased to announce its online questionnaire that only takes a few seconds to complete and will save your company valuable time and money when shopping around for food-related vendors.

OfficeCoffee.com has always been committed to providing customers with easy access to the best services available in their specified area. With the addition of the new Food and Catering Service Questionnaire, OfficeCoffee.com can ensure that all of a company’s requirements will be met in a few minutes with a minimum of effort. The vast database contains detailed product and service information that will allow for a perfect match between your needs and vendor specialties.

The intuitive questionnaire will allow OfficeCoffee.com to facilitate quick replies from the most appropriate companies. All of the vendors in a given geographical area will claim to be the “best” – so let them come to you and prove it! The questionnaire contains seven queries and allows for the specification of up to four different locations so that a company with multiple offices can address all of their requirements at the same time.

Highlights of OfficeCoffee's Food Vendor Services:
* Get Food Service quotes from local vendors in your geographical area.
* Service is 100% Free to use.

* Compare offers from multiple food catering services that best fit your needs
* Food and catering services in your area quickly respond to your request
* Free of charge service, no obligation. Save precious time and money!

Complete the food vendor service questionnaire online now: http://www.officecoffee.com/Services/foodservice.aspx?ovchn=OTHER&ovcpn=SS&ovcrn=PRWeb+Press+Release+&ovtac=OFFLINE

ABOUT OFFICECOFFEE.COM

Officecoffee is dedicated to connecting the business community with the best coffee, water, vending and food services in their local area, free of charge. By giving buyers multiple vendor choices, we guarantee the lowest prices, the hottest new products, informative details and the newest vendors! And because we only deal with food and beverage services, you can be sure we know our stuff. You’ll make an informed decision, while saving time. Try us today and find out how we can help you meet your office’s coffee, spring water and food needs – hassle-free.

Posted by Industrial-Manufacturing at 11:14 PM | Comments (0)

'Chef's Prep' Line to Change Name to 'GSC Gourmet'

GSC Blending & Packaging, a leader in custom blends and seasonings, announced today that it will be changing the name of its Chef’s Prep line of sauces and gourmet products for the consumer market, to GSC Gourmet.

Atlanta, Ga. (PRWEB) August 28, 2005 -- GSC Blending & Packaging, a leader in custom blends and seasonings, announced today that it will be changing the name of its Chef’s Prep line of sauces and gourmet products for the consumer market, to GSC Gourmet.

Although the name will change, the current offerings in the GSC Gourmet line will remain the same. In addition, the packaging will be updated and new products will be offered. Current blends and seasonings include Au Jus, Burgundy Mushroom, Red Thai Curry and Sweet & Sour. As with all GSC Gourmet products, by just adding water, cooks can create delicious recipes, as well as marinades and sauces.

The new name, slated to appear on the market in the fall of 2005, was chosen to better align the former Chef’s Prep line with the corporate identity of GSC Blending & Packaging and will pave the way for future product-line expansion.

“My family’s company has been serving the largest, most well-known food manufacturers in the country for nearly 40 years. We want our customers to know that, when they buy GSC Gourmet products, they can count on the same quality that has been a hallmark of GSC products since 1968.” said Bob Shapiro, CEO, GSC Blending & Packaging. “We are very excited about the new name for this highly successful line of sauces and gourmet products.”

The GSC Gourmet line will also be expanding in the near future, starting with the debut of its line of teas in the fall of this year. Other expanded offerings will include soups and “comfort foods,” such as chicken pot pie and breakfast items.

The GSC Gourmet line, including the new tea line, will be at the Atlanta Fall Gourmet Market, September 10-12, Booth 1412, and the New York Gourmet Housewares Show, October 16-19, Booth 713.

About GSC Blending & Packaging
Founded in 1968 as Georgia Spice Company, GSC Blending & Packaging is a leader in blending and packaging seasonings and dry food products for large food manufacturers. Products include snack seasonings, cheese blends, cake and brownie mixes, and breadings, as well as a complete line of nutritional supplements and protein blends. Packaging services are also available in a wide variety of formats. The GSC Gourmet line includes blends for meats, fish and poultry and will soon expand to soups, comfort foods, such as chicken pot pie, and teas. The company has earned eight consecutive “Superior” ratings from the American Institute of Baking. GSC Blending & Packaging is a privately owned company headquartered in Atlanta, GA. For more information, please visit www.gscblending.com.

Posted by Industrial-Manufacturing at 11:13 PM | Comments (0)

Abby’s Soda Jerk and Candy Shop Announces New Breakfast Hours and Menus

Beginning Wednesday August 31st, Abby's Soda Jerk a 50's theme restaurant in Winona, MN will be opened for breakfast every Wednesday through Sunday at 6:30 am.

Winona, MN (PRWEB) August 28, 2005 -- Abby’s Soda Jerk and Candy Shop announces extended hours for Abby’s Breakfast patrons. Beginning Wednesday August 31st, 2005, Abby’s will be opened for breakfast at 6:30 am on Wednesday, Thursday, Friday, Saturday, and Sunday each week. Abby’s will offer eight different menu selections that will energize your body and spirit. Start your day right, with Abby’s Addiction Breakfast.

Winona, MN (PRWEB) August 28, 2005 -- Abby’s Soda Jerk and Candy Shop announces extended hours for Abby’s Breakfast patrons. Beginning Wednesday August 31st, 2005, Abby’s will be opened for breakfast at 6:30 am on Wednesday, Thursday, Friday, Saturday, and Sunday each week. Abby’s will offer eight different menu selections that will energize your body and spirit. Start your day right, with Abby’s Addiction Breakfast.

The new Abby’s Addiction Breakfast Menus:

1. Adam and Eve on a raft. Translation: 2 eggs steamed, bacon or sausage, toast. $4.95

2. Adam and Eve on a raft and wreck it. Translation: steamed scrambled eggs, bacon or sausage, toast. $4.95

3. Adam and Eve on a raft wreck it and drag it through the garden. Translation: scrambled eggs, choice of veggies, bacon or sausage, toast. $5.35

4. Adam and Eve in a sack. Translation: eggs, sauce, hash browns wrapped in a tortilla. $4.95

5. Eggs Benedict. Translation: 2 eggs, ham, hollandaise sauce on an English muffin. $4.49

6. Belgium waffle with bacon or sausage.$4.69

7. Kid’s Breakfast Basket. Translation: a waffle, bacon or sausage. $4.29

8. Cinnamon Raisin French Toast with bacon or sausage. $5.35

Al A Carte:
Garden selection: Tomatoes, baby spinach, green peppers, onions.
Sink It: Sauce Choices (Hollandaise cheese, or green chili and pork)
Give it A Hot Foot: Toast: White, English muffin, or Wheat
Hash Browns
Bloedow Plain Doughnut

Drinks:
Cup of Joe or Jake. Translation: Coffee or Decaf.
Sun Kiss. Translation: Orange Juice
Sweet Alice. Translation: White Milk
Sweet Muddy Alice. Translation: Chocolate Milk.

Note: Our eggs are steamed.

About Abby’s Soda Jerk and Candy Shop:
Abby’s Soda Jerk is a Winona – based restaurant that provides customers with a 1950’s theme soda and malt shop dining experience that serves specialty entrees such as the Original Ted’s Steamer Cheeseburgers, old fashioned fountain sodas, and old time bulk candy.

Contact: Alvin Lexander Gunawidjaja
Marketing Program Director
507.454.7816
www.abbyssodajerk.com

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

Volcanica Coffee Company Launches, Makes Available Exotic Gourmet Coffees from Volcanic Mountain Regions Around the World

Today, Volcanica Coffee Company announces the official launch of the company and website, VolcanicaCoffee.com. Volcanica Coffee is a specialty coffee importer and retailer of single origin gourmet coffee beans grown on volcanic soil.

Fort Lauderdale, FL (PRWEB) August 27, 2005 -- Announcing the launch of Volcanica Coffee™ Company, making available the finest exotic gourmet coffees from volcanic mountains regions around the world.

Today, Volcanica Coffee Company announces the official launch of the company and website, www.VolcanicaCoffee.com. Volcanica Coffee is a specialized importer and retailer of single origin gourmet coffee beans grown on volcanic soil.

"We discovered that the common trait among the finest gourmet coffees from around the world is that they originate from high altitude volcanic mountains" said Diane Contreras, Volcanica vice president of sales. "Our focus is on importing only the exotic gourmet coffee varieties from the various volcanic regions around the world."

Volcanica Coffee searched and found the finest coffees from Costa Rica, Kona - Hawaii and the Jamaican Blue Mountains. At 3,000 to 7,000 feet above sea level on the slopes of what are currently active or inactive volcanoes, the coffee plants are nourished by rich nutrients found in the volcanic soil, abundant moisture and cloud cover.

The fertile conditions on volcanic mountains produce better beans, not only because they have the effect of increasing the acidity of the bean and thereby improving the flavor, but also because the cold nights that occur at the higher altitudes mean that the trees develop more slowly, which also allows the beans to develop a fuller flavor. The regular rainfall that is caused by precipitation at the higher altitudes is also essential for the proper development of the trees.

"The volcanic mountain growing conditions result in a remarkable smooth and rich taste that is unmatched by any other variety," continues Contreras. "We established relationships directly with the farmers that meet our high standards of consistently providing the best beans from the best coffee growing regions. We do not offer any coffee blends as we believe that people need to enjoy and experience the rich flavor offered by 100% pure single origin coffees. Most importers and retailers mix the finer coffee beans with cheaper ones diluting the true flavor. Volcanica Coffee offers single origin coffees from the Costa Rica Tarrazu region, the Kona region in Hawaii and the Jamaican Blue Mountains with plans to import from other regions.

Volcanica Coffee is a specialty importer and retailer of exotic single origin gourmet coffee beans. The Company is committed to offering only the finest quality coffee from volcanic regions around the world that is wonderfully exotic and remarkable in taste.

Contact Information:
Diane Contreras
Volcanica Coffee Company
(954) 592-5868

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

August 26, 2005

USA World Pastry Cup Team to Train at L’Academie de Cuisine

L’Academie de Cuisine has been named the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at the Coupe du Monde de la Patisserie in Lyon, France, the Olympics of the culinary world. L’Academie will also host the National Competition, where twelve finalists will compete for the three slots on the USA World Pastry Cup Team.

(PRWEB) August 26, 2005 -- Francois Dionot, Founder and Director of L’Academie de Cuisine, announced today that L’Academie has become the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at The Coupe du Monde de la Patisserie in Lyon France. In the gastronomic world, these competitions are the Olympics of culinary achievement and excellence. They are watched closely by chefs and restaurateurs worldwide.

Chef Dionot said, "I am honored that the team has chosen L’Academie de Cuisine for their training site. This year has been an exceptionally exciting time for L’Academie and it is capped off by the opportunity to host the pastry stars of the United States as they train to challenge the finest pastry chefs around the globe."

L’Academie de Cuisine will host the United States National Competition on October 8, 2005 at their professional school in Gaithersburg, Maryland, just outside of Washington, DC. Twelve finalists will compete to determine the selection for the three-person Team USA that will compete for the World Pastry Cup to be held January 21 and 22, 2007 in Lyon, France.

Dubbed the "most delectable competition in the world", the Coupe du Monde de la Patisserie brings together the world's premiere pastry chefs from 22 countries to participate in the two-day event in Lyon, France. Each country presents a team of three people selected during a national heat: a pastry-cook, a chocolate maker and an ice-cream maker/ice-sculptor.

The purpose of the Coupe du Monde de la Patisserie is not only to highlight the skills and new gastronomical ideas of some of the world’s finest pastry chefs, but to inspire and share with others. The World Pastry Cup teams will demonstrate their creativity and technical skills in the making of:
• a chocolate dessert
• a fruit and ice-cream dessert presented on an ice sculpture base
• a typical plated dessert from their country

Chef Roland Mesnier, the former pastry chef for the White House, is the Honorary President of World Pastry Cup Team USA. Mesnier, who retired from the White House in July 2004, created the acclaimed Pastry Arts Program for L’Academie de Cuisine in 1978 and taught at the school until 1988. This summer, he joined the L’Academie teaching staff once again.

Anil Rohira, Associate Professor in L’Academie de Cuisine’s professional pastry arts program, participated at the 2003 World Pastry Cup. As Team USA captain, Chef Rohira blew the competition away with his spectacular artwork and won the title of "Best Sugar Showpiece."

To learn more about the USA National Competition at L’Academie de Cuisine, where Team USA will be selected for the 2007 World Pastry Cup, visit www.lacademie.com or call 301-670-8670.

L'Academie is also currently accepting applications for the October 2005 and January 2006 Culinary Arts and Pastry Chef programs. To apply online, visit www.lacademie.com. Class schedules, financial aid options, and special programs for home cooks can also be found at the school’s website. The professional career training programs are now offered four times a year in January, April, July and October.

About L'Academie de Cuisine
In 2005, L’Academie de Cuisine was named one of the "Top Ten" culinary schools in the United States and Canada. For over 29 years, L'Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known award-winning school that has produced many of the exceptional chefs and pastry chefs in the Washington, DC area and throughout the United States.

About Coupe du Monde de la Patisserie
The World Pastry Cup teams have nine hours to create a world class impression. The pieces will then be marked for their taste and artistic quality by a panel of 22 international judges - one from each participating country. Created in 1989, the World Pastry Cup is now considered the flagship event in the profession.

Xeal Inc. Precision Press Release Writing and Promotion

Posted by Industrial-Manufacturing at 05:53 AM | Comments (0)

Lifesaving Vegan School Halfway There Says Author

UK Authors of best selling Vegan Cookbook say another £500,000 ($1million) donated to their planned International School of Health, Nutrition & Vegan Culinary Arts will save peoples' lives. They insist their sustainable vegetarian Island development is the Wight stuff for ethical investment and will make a difference to people, the environment and animals.

(PRWEB) August 26, 2005 -- In less than only a week Tony Bishop-Weston (award winning vegan cook) and his wife Yvonne (top London nutritionist) have raised half the capital they need to buy a UK farm on the Isle of Wight and establish a Vegan culinary arts school but need another half a million pounds ($1 million) to make their dream come true.

A Good Life Showcase

Following the success of their healthy vegan cookbook (vegan by Hamlyn ISBN 0600611906 USA /0600609154 UK http://www.vegan-cookbook.com) Tony and Yvonne hope to combine their skills once again to turn a former pig farm into an education centre for nutritional health and sustainable living.

There's nothing like leading by example – they have plans for accommodation, a restaurant, café and organic farm shop, bio fuel recycling centre, 4 acres of organic Wight hempseeds, a plush therapy room, an organic orchard, and the international vegan school of culinary arts.

Raw Appeal

As well as basic academy courses for chefs to learn the basics of nutrition and alternative vegan cooking methods there will be courses on gourmet raw food techniques and celebrity vegetarian Asian chefs will be invited to reveal their techniques too.

Ten a Day Tuition

"It's all very well The World Health Organisation and Governments saying we should eat up to ten portions of fruit and vegetables a day but until someone targets the world's chefs, teaches them about basic human nutrition needs and teaches them how to adapt the way they cook – there's a big brick wall for consumers" says Yvonne, a tutor at The Institute of Optimum Nutrition.

Strategy for mass market appeal

"People are unlikely to change if it's difficult – it's easy to buy a big Mac, McDonalds are everywhere – it's much harder to find a quinoa and wild mushroom and organic herb tabouleh or even basic dairy-free ice cream. We are on a mission to convince chefs that nutritious and delicious food that everyone can enjoy makes viable economic sustainable sense" says Tony who used to own a world renowned vegan guest house in Scotland.

Soysage Sponsors

Tony and Yvonne don't get royalties from their internationally selling Hamlyn book so they urgently need backers and sponsors to fund this project. They promise big rewards with exclusive rights for manufacturers and producers of vegan products who jump on board now and support them from the outset.

TV Deal

As well as a book deal with a US publisher they are already negotiating a deal with Vegetarian Internet TV Production Company Veggievision to produce a series of free Vegan Cooking DVDs based on the courses on the Isle of Wight. They say this alone represents an excellent opportunity for mainlining straight into the foodservice industry, gaining market share and brand awareness.

The Wight stuff

"The Isle of Wight has a buoyant Tourist trade for good reason. It has everything including property prices that are far better value than the mainland that means our dream has a chance of success – we are already halfway there!" Yvonne enthuses.

Editors Notes

Yvonne worked for UK health food chain Holland and Barrett, before running the vegetarian restaurant chain Cranks. As senior nutritionist and catering consultant for The Food Doctor Yvonne sits on various catering committees for global corporations dealing with foodservice giants such as Sodexho, Aramark and Compass. Yvonne now runs her own catering and nutrition consultancy Foods For Life and is also a tutor at the prestigious Institute of Optimum Nutrition in London. She gained notoriety when she told vegetarian manufacturers from the Food and Drink Federation that they needed to try harder to make their products nutritious as well as delicious. She has written for various newspapers and magazines.

Tony grew up in a London delicatessen obsessed by fine food. After establishing an award winning vegan guesthouse in the Highlands of Scotland Nr Ullapool he joined first The Vegetarian Society and then The Vegan Society as business development officer. He is author of two vegan cookbooks and has had a diverse career from drive-time radio presenter to lifeguard and Webmaster. He has been involved with various developmental and support agencies such as STB area consultative committee and Federation of Small Businesses. Tony has helped various small businesses get started and co-ordinated the Diamond Jubilee Awards for the 60th Anniversary of The Vegan Society.

For more information contact:

Tony or Yvonne via http://www.foodsforlife.org.uk

Nutrition news http://www.news.foodsforlife.org

Vegetarian News http://news.for-vegans.co.uk

+44 (0) 7944 068432

Posted by Industrial-Manufacturing at 05:53 AM | Comments (0)

Hilton Research Suggests Link Between Staff Loyalty and E-learning

Research commissioned by Hilton International, the hotel company, strongly suggests that there is a link between employee development and reduced staff turnover.

(PRWEB) August 26, 2005 -- In a survey completed by 1,854 team members across all parts of Hilton International's business worldwide, 37 per cent say that being offered development opportunities is the most important factor in them deciding to continue their career with Hilton. A further 50 per cent say that although it isn't 'the' factor, being given the opportunity to develop professionally is very important to them.

Hilton team members across the globe are able to access a wide range of learning activities through Hilton University, the group's online learning platform. These include:

550 SkillSoft e-learning courses - covering business, professional and IT skills

Books24x7 Referenceware – featuring best-selling management, business and technology books and reference materials

Online mentoring

Virtual classroom environments

Team members also have the opportunity to visit the Hilton University Bulletin Board, which is used increasingly to share ideas and best practice with colleagues in other countries.

The survey, whose participants remained anonymous, took place online during the summer of 2005. As well as helping to prove the link between training and staff loyalty, it also highlighted how learning is being applied in the workplace. 90 per cent of respondents are convinced that the resources they access through Hilton University help them with their professional development and an astonishing 95 per cent believe that what they learned yesterday during a learning activity can be used today in their work.

The link between learning and development and team member loyalty is further reinforced by 95 per cent of respondents who say that they appreciate the opportunity Hilton is giving them to develop their knowledge. 98 per cent go on to say that they would recommend Hilton University to colleagues.

Commenting on the survey findings, Maarten Staps, International Learning and Development Manager for Hilton International said:

“We are committed to ensuring that we offer the best learning experiences to our team members, so it is encouraging to see real proof that they are using the Hilton University for both professional and personal development.

“Our focus will continue to be on the quality and relevance of the learning activities available through Hilton University. However, the increase in employee loyalty and the potential reduction in staff turnover as a result of this commitment is a welcome knock-on effect!”

Notes to editors

Since the launch of the award-winning Hilton University in February 2002, e-learning has become an integral part of the learning and development activities within Hilton International. Organised in seven faculties and accessible online by all Hilton International employees, Hilton University provides a central and structured learning infrastructure and resource. Since its launch, 100,000 e-learning courses have been completed.

About Hilton International and Hilton University:
Hilton International (HI), an operating division of the UK based Hilton Group plc, owns the rights to the Hilton brand name throughout the world, with the exception of the USA, where the Hilton brand is owned and managed by Hilton Hotels Corporation (HHC).

Hilton International operates 403 hotels, with some 261 branded Hilton and 142 under the mid-market Scandic brand. Under a joint venture agreement, Hilton International and the North American based Hilton Hotels Corporation (HHC) share responsibility for the Conrad brand, which includes 17 hotels in 12 countries. A global marketing alliance between Hilton International and Hilton Hotels Corporation extends the number of hotels operated by both companies worldwide to over 2,700 – over 500 of which are branded Hilton.

About SkillSoft – Nasdaq: SKIL (www.skillsoft.com) SkillSoft is a major provider of comprehensive e-learning content and technology products for business and IT professionals within the Global 2000. SkillSoft's multi-modal learning solutions support and enhance the speed and effectiveness of both formal and informal learning processes and integrate SkillSoft's in-depth content resources, learning management platform, virtual classroom technology and support services.

Content offerings include SkillSoft's business and IT skills courseware collections; ITPro™, BusinessPro™, FinancePro™, EngineeringPro™, OfficeEssentials™, and ExecSummaries™ Referenceware® collections by Books24x7®; and health and safety compliance courseware by GoTrain. SkillSoft's complementary technologies include SkillPort®, the company's learning management platform with its powerful Search-and-Learn capabilities, and SkillSoft® Dialogue™, the company's newly introduced virtual classroom offering with associated tools for blended learning solutions.

Posted by Industrial-Manufacturing at 05:52 AM | Comments (0)

Quebec’s own Peppermaster, Greg Brooks, and Brooks Pepperfire Foods Bring Fire to the Lachine Canal and Spice up the Offerings at L’Ile Fromagerie!

Lucie Bilodeau, are pleased to announce the launching of Peppermaster products from her very popular L’Ile Fromagerie boutique in the historic Lachine market, with a hot sauce sampling to take place on August 26, 2005.

Rigaud, Quebec, August 16, 2005 – Lucie Bilodeau, are pleased to announce the launching of Peppermaster products from her very popular L’Ile Fromagerie boutique in the historic Lachine market, with a hot sauce sampling to take place on August 26, 2005.

Ms. Bilodeau opened L’Ile Fromagerie on November 26, a welcome addition to the 70 some year old outdoor market. Ms. Bilodeau is very excited about launching the Peppermaster line of products, as she has a very personal attachment to the success of not only Peppermaster’s products, but all of the products in the shop.

“I used to work in marketing at Bell,” Said Ms. Bilodeau, “I was responsible for the Bell Brand advertising, so this was a big move for me.

I do enjoy the environment and the premise of L’Ile is that the customer will live the experience of quality, choice and customer service.”

Ms. Bilodeau and Mr. Bilodeau taste absolutely everything that l’Ile Fromagerie offers and they take great care in choosing the products that grace their shelves. With a focus on products that are free from preservatives, colors and additives, L’Ile Fromagerie prefers to offer products that are fair-trade and organic.

With a line of Hot Sauces, free from preservatives that focus on top quality ingredients that can be traced from farm to table, Brooks Pepperfire Foods’ Peppermaster brand products are a perfect addition to L’Ile Fromagerie’s product line.

Greg Brooks, Brooks Pepperfire Foods’ Peppermaster will be on hand on August 26, to present an opportunity to taste the Peppermaster brand line.

The Lachine Market is the oldest public market in Montreal and is situated in the trendy Lachine canal district of Montreal at 1865 rue Notre-Dame.
L’Ile Fromagerie is a specialty foods boutique specializing in quality cheese and fine food products focusing on organics, and fair trade.

Brooks Pepperfire Foods Inc. is a Canadian all-natural Hot Sauce Manufacturer specializing in the use of extreme hot peppers and is located at 26 St. Jean Baptiste, Rigaud’s main street.

Posted by Industrial-Manufacturing at 05:51 AM | Comments (0)

August 25, 2005

Codex Allows Seven Deadly Pesticides Banned by Stockholm Convention and US Law

Although Codex says it is focused on "Consumer Protection" the Codex Alimentarius Commission now allows seven of the 12 deadliest compounds on earth to be used on food. These seven deadly pesticides are banned by US law and the Stockholm Convention, which the US and every member of Codex signed.

The Stockholm Convention, signed by 176 countries including the United States (May 2005) commits the signatories to eliminate world's 12 most dangerous Persistent Organic Pollutants (POPs . The (CAC)Codex Alimentarius Commission, (made up of 171 countries, including the US, uses consensus to set the world’s rules for international trade in food) allows seven of the twelve agreed upon killer POPs to be used in the production of foods as varied as milk, soy oils, cotton seed, citrus fruits, eggs, poultry, cereal grains, pineapples, leafy and root vegetables, legumes and others.

POPs remain intact in the environment for long periods, become widely distributed geographically, accumulate in the fatty tissue of living organisms and are highly toxic to humans and wildlife. They increase brain, bladder, biliary, lung, breast and other cancers, cause damage to the kidney, liver, adrenals and thyroid, can cause decreased fertility, immune suppression, diabetes, porphyria, cardiovascular disease, fatal skin lesions especially in children and nursing infants (“pink sore”), headache, dizziness, nausea, general malaise, and vomiting, followed by muscle twitching, myoclonic jerks and convulsions.

All of the killer POPs pose shared health threats but each has its own special hazards. Endrin, for example, is 2-4 times more toxic than the better known DDT, and tends to accumulate in children.
Chlordane, banned in the US in 1988, paralysis cancer-fighting cells and doubles rates of lung and brain cancer in exposed persons. As a group, the seven deadly pesticides are known to increase the effects of the other toxic substances. Codex allows them in food.

Scientists estimate that the misuse of POPs leads to thousands of excess deaths, millions of disabilities and billions of lost dollars annually.

The seven restricted POPs banned by both the Stockholm Convention and US law but permitted by Codex are
Aldrin, Chlordane, ,
Dieldrin,
Endrin, Heptachlor, Hexachlorobenzene and Mirex.
Toxiphene and DDT are the only two POPs pesticides on the Stockholm POPs list which Codex does not allow.

The Natural Solutions Foundaton is deeply concerned about the apparent lack of science-based decision making since excellent alternatives exist to the use of these deadly toxins. Consumers, environmentally concerned groups and individuals have raised serious concerns about the trustworthiness of Codex Alimentarius as a consumer protection agency which are strenghtened by Codex's position on POP's.

For further information contact The Natural Solutions Foundation.

Posted by Industrial-Manufacturing at 06:05 AM | Comments (0)

eHospitality Institute Offers Hospitality Pros Savings on Courses

Restaurant Workshop Institute (RWI)celebrates the launch of eHospitality Institute.com by offering a savings off the over 300 courses in its library. This includes all DVDs, videos, books, software and online courses covering all facets of the hospitality industry.

(PRWEB) August 25, 2005 -- eHospitality Institute (eHI) an extension of Restaurant Workshop Institute (RWI), one of the first virtual educational institutes, teaches an extensive culinary arts, food and beverage management and guest services curriculum to professionals and students in countries throughout the globe. The American Hotel and Lodging Association has recently accredited eHI and will use all of its coursework and texts.

"It's that time of year when educators are looking to update their course materials and that is why we are offering a discount on all courses purchased by Sept. 23, 2005," said Kip Jaros, Ph.D., eHospitality Institute's CEO and Executive Director. "As one of the top ten fastest growing industries, qualified employees are needed as never before. To assist in attracting students to their campus or establishment, we are committed to helping educators and trainers by offering the latest in training materials at an unheard of price."

To qualify, visitors of www.ehiedu.org simply enter a discount code during the checkout process. For purchases up to $1,999.99, enter ehiedu20 for 20% off and for $2,000.00 or more, enter ehiedu25 and take 25% off the total purchase. As always, in the continental United States, as Restaurant Workshop, EHI offers free shipping and handling, regardless of the size of the order. All backed with the industries strongest privacy, security and guarantee.

Along with the vast amount of free information, including over 65 streaming videos in 7 different languages, students, managers and/or educators may select from one of the largest assortment of courses that include culinary arts, food and beverage management, tourism, guest services, club management and much more. The majority produced by the industries preeminent educators such as the Culinary Institute of America and the Educational Institute of the American Hotel and Lodging Association. For complete details visit www.ehiedu.org.

eHospitality Institute provides students and educators the most comprehensive curriculum in the hospitality industry, using a wealth of books, DVDs, software, videos and online multimedia training methods. For those thinking of entering or advancing in this dynamic field, course previews and counselors are available. Students may select from a vast assortment of courses, including culinary arts, food and beverage management, tourism, guest services, club management and much more. Students, who select courses that conclude with certificates or diplomas, are assigned individual instructors to guide them through their studies. The following 12 months after graduating from the institute, students will find assistance in job placement, additional support, or guidance without additional fees. For complete details visit www.ehiedu.org.

Contact: Kip Jaros, Ph.D., CEO
Executive Director
eHospitality Institute
800-768-0224 ext 704
www.ehiedu.org

Posted by Industrial-Manufacturing at 06:03 AM | Comments (0)

Stirling Products Limited (ASX: STI) Produces 30 Per Cent Leaner Chicken In Trial Using Beta Agonist Growth Promotion Product Says CEO Dr. Calvin London

Stirling Products Limited (ASX: STI) says chickens with nearly 30 percent less fat have been produced in a trial using a new animal growth promotion agent, ST810, the same compound (R-salbutamol) that is the active ingredient used to treat asthma in humans.

(PRWEB) August 25, 2005 -- Chickens with nearly 30 percent less fat have been produced in a trial using a new animal growth promotion agent.

Perth-based biotechnology company Stirling Products Limited (ASX: STI) www.stirlingproducts.net initiated the study to measure the effects of ST810, the same compound (R-salbutamol) that is the active ingredient used to treat asthma in humans.

“The results are significant because they confirm our belief that this product will have major benefits for both consumers and producers in producing chickens with more lean muscle and less fat in a more efficient and environmentally sound way,” said Stirling Managing Director, Dr Calvin London.

The study was completed at Massey University in New Zealand and follows similar results produced in pig trials.

“These trails confirm ST810 works across a range of animal species and based on data from the United States Department of Agriculture, producers can achieve price premiums of nearly 30 per cent for chickens with less than 20 per cent fat,” Dr London said.

Other significant results from the trial found ST810 increased muscle or lean meat by nearly 11 per cent and improved feed efficiency and carcass recovery by 5 per cent.

The poultry industry is expected to be a major market for the product because the world consumes more than 46 billion chickens each year, with 9 billion of these in the US.

About Stirling Products:

Stirling Products is commercializing patented animal growth promoters that turn fat into protein and improve feed efficiencies in poultry, sheep, pigs, cattle and fish. These products will play a major role in reducing the global use of antibiotics and steroids for animal growth promotion.

About ST810:
ST810 is a beta agonist growth promoter and fine-tunes the metabolism in animals to produce more lean muscle and less fat in a range of animal species. It is considered a viable alternative to the use of antibiotics and steroids, which are being banned in many countries because of disease resistance and human health concerns.

About The Chicken Trial:
The aim of the study was to determine the lowest dose of ST810 that did not produce an effect and compare this to the lowest dose that was commercially viable.

The study was designed to decrease the doses of ST810 in chickens to determine this no-effect dose level. Performed in broiler chickens at Massey University, Palmerston North, New Zealand under the supervision of Dr Ravi Ravindran, 21-day old broiler chickens (120 male and 120 females) were studied for their response to low doses of ST810 in the feed.

The broiler chickens were divided equally (24 birds/group) among five different treatment groups – a control, a group receiving 1 ppm, 2 ppm, or 5 ppm of ST810 and an additional group that were fed a diet containing 5ppm of ST810 supplemented with 100 ppm of zinc bacitracin (an antibiotic commonly used in the poultry industry).

Birds were fed a commercial pellet diet (with or without ST810) from day 21 to day 42. Individual body weights and pen feed intake were recorded weekly and the lean meat and fat content determined at the end of the study.

Results from the study show that ST810 at a concentration of 1part per million (ppm) in the chicken feed is the no-effect dose. In some attributes however, such as increase in leg muscle weight, there were still significant increases (+7%), which demonstrates the high potency of ST810. Responses were significantly improved at 2 ppm, but to varying degrees with different parameters.

The most significant results from this study were the confirmation of the beneficial effects of ST810 at a low dose of 5 ppm. ST810 produced a reduction in feed consumption of up to 5.5% and a massive reduction in body fat of 28.6% in males and 23.5% in females.

Feed represents one of the major cost inputs for poultry producers.

Statistical analysis will be on-going for several months and the results of residue levels in the tissue samples will be processed and reported when they become available.

For All Media Enquiries Contact: Managing Director, Dr. Calvin London on
T: +618 9480 1480, M: +61(0)400 204616 or E: e-mail protected from spam bots W: www.stirlingproducts.net

Posted by Industrial-Manufacturing at 06:03 AM | Comments (0)

New ISO Food Safety Auditor Training Course in St. Louis, MO, Oct. 10-21, 2005

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

(PRWEB) August 25, 2005 -- Bizmanualz, Inc., a management training, consulting and publishing provider based in St. Louis, MO, today announced expanded course offerings in the much anticipated area of ISO 22000:2005: Food Safety Management System (FSMS). Specifically, the courses combine ISO Auditor certification with HACCP (Hazard Analysis and Critical Control Point) to satisfy the requirements of the latest food safety release of ISO 22000:2005.

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

Bizmanualz offers a 3-day Foundation and Implementation Course, a 3-day Internal Auditor Class and the 5-day Auditor/Lead Auditor. Check the 2005 training schedule at: www.bizmanualz.com.

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

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

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

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

The Foundation and Implementation Course includes the following topics: an overview of IRCA, FSMS legislative framework, HACCP Principles, ISO/FDIA 22000:9001 Accreditation requirements, gaining top management support, defining scope of the project, documenting FSMA, criteria to evaluate a 3rd party registrar and reviewing the effectiveness of the FSMS and ongoing improvement methods.

The Food Safety Management Systems Lead Auditor Courses includes the following topics: a thorough review of ISO 22000:2005 requirements, FSMS documentation requirements, an Introduction to ISO 19011:2002 (the standard that combines quality management systems and environmental management) and ISO 17024:2003(the standard that certifies the competence of individuals). More than 60% of the class is devoted to auditing techniques and skills including audit planning, developing checklists, gathering evidence, interviewing skills, compiling a report and handling difficult organizational situations. Participants will also generate a final audit report and meeting and prepare a follow-up audit report.

The combined ISO Foundation and Implementation Course is offered in St. Louis, MO October 19-21, 2005. ISO Food Safety Auditor Training is offered in 24-28 October 2005 in St. Louis, MO. Private in-house classes are available upon request. For more information call Bizmanualz, Inc. at 1-800-466-9953 (or 314-863-5079); fax 314-863-6571; e-mail protected from spam bots; or go to www.Bizmanualz.com on the web.

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

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

How a Bread Maker Improved the Safety of Its Employees

How a bread maker improved the safety of its employees by switching to the Ronningen-Petter DCF Self-Cleaning Industrial Filter.

(PRWEB) August 25, 2005 --

SITUATION

A Canadian bread company was putting a new bagel boiler in its Alberta plant and required a filtering system to clean the recycled boiler water of raisins, sesame seeds, bits of dough, and corn meal. Corn meal can create water quality problems if the temperature is allowed to fall, requiring an expensive and time-consuming water change.

It is critical that the water in a bagel boiler is kept up to temperature, even as it is filtered and recycled.

The company was using duplex bag filters in its bagel boiler process at its Toronto facility. Concerned about employee safety, however, the maintenance supervisor at the company's Alberta plant wanted a filtering system that required less operator intervention than a bag system.

High water temperatures used in the process can be a serious hazard to an operator changing filter bags, especially if the operator is pressed for time during the shutdown process and opens up the filter housing while it is still pressurized.

SOLUTION

Decision-makers at the Alberta plant wanted a filter they could count on, without the hazards occasionally associated with bag filter maintenance. Working with an RPA Process Technologies sales representative, the plant manager, and maintenance supervisor determined that the Ronningen-Petter DCF self-cleaning filter was the permanent solution to meet their business objectives.

Two Ronningen-Petter DCF-800 self-cleaning filters were installed on the bagel boiler water recycle line at the Alberta facility. DCF filters successfully removed the raisins, sesame seeds, and bits of dough that would adversely affect the final product.

Uninterrupted filtering by DCF also ensured consistently high water temperatures required to maintain bagel boiler water quality. DCF performs a self-cleaning action by mechanically scraping collected debris from the filter screen with a patented disc that moves up and down the screen, parallel to the liquid flow. Collected debris is then automatically purged from the collection chamber at the bottom of the filter. This self-cleaning action is performed without halting production, and provides the highest quality filtering under continuous demand. Because the screen is cleaned continuously, without interrupting production, a consistently high flow rate is maintained.

RESULTS

The Alberta facility has completely eliminated the risk of operator injury due to changing filter bags, because with Ronningen-Petter DCF filters, there are no messy bags to remove and media cleaning is automatic.

The Alberta facility's supervisors are also impressed with the unsurpassed filtering of its bagel boiler water with the DCF filters. High water temperature is maintained and water quality problems are avoided. In fact, the company is so happy with the performance of the DCF filters at its Alberta plant, the Langley, B.C. facility is also installing DCF filters on its bagel boiler system — instead of previously planned bags.

CONCLUSION

A Canadian bread company went in search of a safer filtering system and found an RPA Process Technologies solution. Ronningen-Petter DCF Self-Cleaning filters provide the company with unsurpassed filtering, automatic cleaning of the filter media, and a safer work environment for its operators.

APPLICATION DETAILS

Filter model: Ronningen-Petter DCF-800

Type of liquid: Bagel Boiler Water

Pressure: 50 PSI (3.45 bar)

Temperature: 206°F (96.7°C)

Flow Rate: 25-35 GPM (5.7-7.9 m3/h)

For questions about industrial filtration, please visit the Ask Filter Man forum at Ask-Filter-Man-Blog.asp.

Posted by Industrial-Manufacturing at 06:01 AM | Comments (0)

Adelsheim Vineyard Purveyors of Classic, Robust Pinot Noir, Intense Pinot Gris, Rich Chardonnay & Some Pretty Wacky Whites Reported In Portland Restaurant Forum Magazine

Adelsheim Vineyard - purveyors of classic, robust Pinot Noir, intense Pinot Gris, rich Chardonnay and some pretty wacky white wines.

Adelsheim Vineyard (PRWEB) August 25, 2005 -- Purveyors of Classic, Robust Pinot Noir, Intense Pinot Gris, Rich Chardonnay & Some Pretty Wacky White Wines by Loran Hickton with David Adelsheim.

In the early 1980's, I was the Maitre'd / Manager of a small French restaurant in Pittsburgh, Pennsylvania called "LePommier". We were recognized for providing outstanding wines to go along with some of the finest foods I have ever had the honor to serve. The owners of LePommier were Chef Christine Dauber and her husband Jim. While Christine had the vision and expertise to execute an authentic and fine French restaurant, Jim served as the capable and thoughtful wine steward.

In addition to Jim's duties at the restaurant he was also a doctor and professor of pulmonary medicine at the University of Pittsburgh Medical Center. Each evening Jim would arrive and work the popular restaurant and enjoy speaking with patrons about wines and foods. At the end of each evening Christine, Jim and I would sit down to dinner and a bottle of wine. It was an incredible experience for me to work with two people who really loved food and wine and worked their craft as a method of love vs. just a business. Jim would gather various reports, published tasting notes and other related data and open a bottle of wine. He was, and is, the quintessential scientist and professor. We were conducting research each evening and making detailed evaluations and decisions.

During one evening at the restaurant he spoke about the Willamette Valley in Oregon and how it was exceptional and producing very special and different wines. He mentioned that the earth and the climate were truly unique and that we needed to really explore the region for what he was certain would be a great future for additions to our list.

We searched out the winemakers, wineries and vineyards that we thought were producing great wines. We contacted David Adelsheim, David Lett and Dick Ponzi. During their "marketing tour" east in 1984, we hosted all three winemakers and created an Oregon menu to complement the wines. During this adventure we sampled Oregon wines extensively and became great supporters of the wines.

I moved to the Oregon region in 2000 and was very excited to see Adelsheim wines available in many retail locations. That was very different from my experience in Pennsylvania, where availability of many Oregon wines was constrained by the State's wine monopoly and are thus difficult to obtain. Here I shared great Oregon Pinots and my experience with the famed Oregon wine pioneers many years before with my dinner guests at my home. Many times I was surprised that local folks were not very informed about the amazing value of these local treasures. Maybe having unbelievable wines available at local outlets tended to take some perceived value away from the wines. I also have been a little surprised that many Portland and regional restaurants don't have larger selections of these gifts of our local farms. There are now over 300 wine brands in Oregon, over 250 brick-and-mortal wineries, and over 14,000 vinifera acres planted. Oregon ranks #2 only behind California in number of wineries. Oregon wine sales for 2004 topped 1.3 million cases. According to the Oregon Wine Board, Oregon's wine industry has a 1 billion dollar impact on Oregon's economy each year. ONE BILLION DOLLARS PER YEAR!

For this article, we were very happy to visit with David Adelsheim twenty years after our first meeting in Pittsburgh. The value of wine in one's diet must be good because, while we are quite a bit older, David looks the same as twenty years ago. One of the first questions we asked David was why there are not more Oregon wines on Portland restaurant wine lists. David was quick to point out that there are many lists that highlight Oregon wines very well. He mentioned that he could understand why some local restaurateurs would choose to focus on wines that are not as available as a means of providing the unusual (See article on Southpark). "For local restaurant patrons it provides a chance to explore unusual wine regions. The problem with this approach is that visitors from outside the State increasingly expect to see a glorious list of Oregon wines when they visit and are confused by a list in Oregon that has fewer Oregonian wines than that of their favorite restaurant at home. Additionally, I believe that the health of our shared community relies on the partnership of independent restaurateurs and winemakers together promoting the uniqueness of our local products. Simply having one good Oregon Pinot on a list implies that all Oregon Pinots are interchangeable and prevents a guest from exploring the differences of the wines we have in our region. One could have ten different Oregon Pinots on a list in Portland without overlaps in price or style. It would be interesting, I suspect, for our Oregon restaurant partners to hear what we hear from cities around the country. Demand from restaurant customers for Oregon wines is climbing steeply, and restaurants are adding to their placements of Oregon wines, even as other categories shrink. Oregon wines are very, very popular and our sales are strong in places as diverse as Florida, Georgia, North and South Carolina, New York, New England, Illinois, Colorado and California. Oregon wines have developed a strong and unique brand all of our own and much of the rest of the country has taken a more aggressive position in promoting these wines than some of our most valued local restaurant partners in State."

David noted that restaurants in San Francisco have gone through several phases in their relationship to the California wine industry. In the 1980's, at the height of "California cuisine" many San Francisco restaurants had "California only" wine lists. Then in the 1990's, there was a move to esoteric European wines on lists, much like what we see today in some Oregon restaurants. Now in California, there is a bit more of a synthesis, still often with a focus on esoteric wines, but now those esoteric wines can be from California - or Oregon.

According to David, "In Portland today, there is still a bit of a love-hate relationship between Oregon's restaurateurs and its vintners. The reality is, however, that Oregon will host nearly 30 million visitors, 7.5 million of them in Portland. My take is that more and more of these visitors will be seeking a broader range of local wine options while here. It's good economics for both restaurants and wineries to offer that broader array. It is also good for the health of our region. Regarding the restaurant-vintner partnership, I think the ball is in the court of the wine producers. I believe we need to do a better job of communication. I feel we need to provide more educational opportunities to our most valued local restaurant partners. We need to have events in wine country that give the front-line servers, who are responsible for the sales of our products, a real understanding of what it means to be in the middle of wine country.”

The following information and tasting notes were provided by Adelsheim Vineyard -

Adelsheim Vineyard, a leading Oregon wine producer, is known as an innovator in sustainable, cool climate viticulture.

The estate acreage has grown from its original 15 acres to 180 acres. A new, cutting-edge winemaking facility provides all the quality controls demanded by our 'hands-off' winemaking, utilizing a two-level, gravity-feed fermentation room for gentle grape handling, and underground barrel caves for slow, cool aging of our Pinot noir and Chardonnay.

After 34 years and many successful vintages, the naive dreams of one of Oregon's founding wineries are coming true. More importantly, Adelsheim Vineyard has people with the vision, skills and energy to carry us upward in our quest to produce ever more complex Pinot noirs and elegant white wines.

In 1971, David Adelsheim and Ginny Adelsheim stood above an open field and were taken with the beauty of its orange and purple wildflowers.

Five hundred feet below, Oregon's north Willamette Valley stretched out in a patchwork of orchards, pasture and native trees. The field, rich with clay-loam soil, had a gentle southern exposure and was sheltered by the Chehalem Mountains. The Adelsheims had dreamed of planting a vineyard in the area since returning from a summer in Europe, where they were inspired by the hand-made foods and wines they encountered.

In 1972, the Adelsheims began planting their original 15-acre vineyard at Quarter Mile Lane with Pinot noir, Chardonnay, and Riesling.

Relying on family and friends for assistance, they battled weeds, mildew, birds and deer -- and the widely perceived futility of growing wine grapes in northern Oregon's cooler climate.

Working in a cramped basement winery with a simple crusher and press, and 20 Burgundy barrels, David Adelsheim made the first 1,300 cases of wine for commercial release in 1978: tiny quantities of Pinot noir, Chardonnay and Riesling from the estate vineyard were produced, along with Semillon and Merlot from purchased grapes. As the Quarter Mile Lane vineyard matured to full yield and grapes were purchased from other growers, annual production doubled every two years.

As Adelsheim Vineyard continued to grow, the need for a new production facility became critical. A 6000 square-foot winery adjacent to the Adelsheim's home was built in 1982. Barrels, tanks, a bottling line and still more barrels were added until the new winery was also filled to capacity.
Our first vineyard expansion was in 1989, when we leased a 19-acre site across the road from the original estate vineyard at Quarter Mile Lane. Today, Bryan Creek Vineyard is an important source of our Pinot noir, Pinot gris, and Pinot blanc.

We also purchased a 52-acre site at a lower elevation in the Chehalem Valley. Planted with Pinot gris and Burgundian clones of Pinot noir, the Calkins Lane Vineyard is also home to the new Adelsheim Vineyard winery, built in stages between 1993 and 1997.

Co-owners Jack and Lynn Loacker joined Adelsheim Vineyard in 1994, and began planting Ribbon Springs Vineyard in 1995. This exceptional 120-acre site on the Ribbon Ridge spur of the Chehalem Mountains has provided Pinot noir, Pinot gris and Auxerrois grapes to us since 1998.

Today, Oregon has been recognized as one of the New World's leading wine producing regions. At Adelsheim Vineyard, we continue the experimentation and systematic study that have established our reputation as a leader and innovator in cool climate viticulture. With a dedicated staff, exceptional vineyards and a cutting-edge winery, we continue our quest to produce world-class Pinot noir, Pinot gris, Chardonnay... and range of "wacky whites."

Oregon Series Wines
While much of our reputation derives from our long-lived Reserve and Single Vineyard Pinot noirs, the Oregon Series Pinot noir also offers delicious red and black fruit, complex structure, and a supple mouthfeel. Our spicy Pinot gris is the focus of our Oregon Series white wines, and we take great pride in our rich Chardonnay.

2003 Oregon Pinot noir
Our signature red wine and best-known label. The wine is produced almost entirely from estate grapes, using "hands-off" winemaking with a view to current drinkability and medium-term cellaring. Flavors of wild cherry, raspberry, and a hint of ginger spice predominate. The wine has medium body, long finish and soft tannins. Available in 750ml and 375ml bottles.

2003 Oregon Pinot gris
Oregon growers introduced this variety to New World viticulture. We seek to preserve the incredible freshness of these grapes by using stainless steel fermentation and aging. Adelsheim's Pinot gris offers a lovely floral bouquet, spicy winesap apple and Bosc pear fruit, and a rich mouthfeel. Available in 750ml bottles.

2003 Oregon Chardonnay
A blend of estate and purchased grapes, this elegant Chardonnay is fermented and aged in small French oak barrels, and is characterized by its richness and lovely balance. The addition of earlier-ripening Burgundian clones has given racier flavors to this traditionally produced wine. Available in 750ml bottles.

Reserve Wines
Selected each vintage from the finest lots in our cellars, the Adelsheim Vineyard Reserve wines reflect the vintage and character of Yamhill County Pinot noir and Chardonnay: by holding back our best barrels, we are able to choose between different soil types, clones, site climates, fermenter sizes, and barrel characteristics. With these many variables (and a lot of work!), our Reserve wines truly represent a vision of the vintage, showing wonderful intensity, balance, richness, and complexity.

2003 Elizabeth's Reserve Pinot noir
This 2003 Elizabeth's Reserve is a barrel selection of the finest lots of Pinot noir in our cellars. This wonderfully rich wine layers abundant raspberry and black cherry fruit, a luscious mouthfeel complemented by balanced oak, and a long, complex finish. The wine's elegant structure and round, soft tannins will allow it to develop for at least a decade, given proper storage conditions. Available in 750ml bottles.

2003 Caitlin's Reserve Chardonnay
A new-wave Chardonnay, produced from early-ripening Burgundian clones planted at Stoller Vineyard in the Dundee Hills. This exceptional site yields grapes showing the complex flavors of white Burgundy. The wine layers lemons, citrus and hazelnuts, a rich mouthfeel with beautifully integrated oak, and a long, elegant finish. Available in 750ml bottles.

Single Vineyard Wines
Adelsheim Vineyard was one of Oregon's earliest producers of single vineyard wines, first releasing the Elizabeth's Reserve Pinot noir in 1986. Today, these special wines are the exquisite focus of our vineyard and winemaking team's dedication and enthusiasm, concentrated into your wineglass. Here you will find the ultimate expression of Pinot noir: the flavors of a singular vineyard site-soil, slope, water and the growing region-as modified by the influence of the vintage, with only the most modest tweaking by human hands. In most vintages, we produce four or five such wines, usually from our own estate vineyards. They might include wines from our estates at Quarter Mile Lane, Bryan Creek, Calkins Lane and Ribbon Springs. In the last vintages there has also been a Goldschmidt Vineyard wine. While we endeavor to produce enough of the wines to obtain some distribution in restaurants and specialty stores, the only sure way to obtain our Single Vineyard Pinots is by becoming a member of our Club Noir.

Wacky Whites
The 2004 Wacky Whites were bottled in mid-April. All the dry wines now come with screwcap closures. These wines reflect the fun and creativity involved in producing new varieties. Call them what you will, these wines are definitely exciting and unique, both because of their limited production and, in the case of our Tocai Friulano and Auxerrois, their position as the first of their kind released by an Oregon producer.

2004 Pinot blanc
It is produced in small quantity from a steep slope of our Bryan Creek Vineyard on the Chehalem Mountains. Subtle aromas of melon, lime, and apple with gentle, smooth texture. Perfect with white fish or shellfish-or just chilled, by itself, at the end of a warm day. Available in 750ml bottles.

2004 Tocai Friulano
Though Tocai is in the Sauvignon family, its wines have more seductive fruit and less grassiness. Also, they are dry and not at all like Tokaj from Hungary. We used an extended press cycle to extract more of the lime/kiwi/guava flavors from the skins. Available in 750ml bottles.

2004 Auxerrois
Auxerrois, like Chardonnay, is a medieval cross between the noble Pinot noir grape of Burgandy and an ignoble variety, Gouais blanc. A crisp and refreshing wine with aromas of orange, quince, and honey. This is just our second bottling of the Auxerrois variety. Available in 750ml bottles.

2004 Deglacé
This is a rare dessert wine made from Pinot noir grapes frozen after harvest, then pressed after partial thawing. Lovely apricot pink in color, with elegant strawberry, nectarine, and orange blossom aromas and a luscious mouthfeel. At 17% residual sugar and 11% alcohol, one might suspect it of being "sticky", but it has enough acid to be in perfect balance. Available in 375ml bottles.

You can visit the Adelsheim Vineyards website at www.adelsheim.com
Or better visit the vineyard at -
Adelsheim Vineyard
16800 NE Calkins Lane
Newberg, OR 97132

Telephone: (503) 538-3652

The Oregon and SW Washington distributor for Adelsheim -
Young's Columbia Wine Company
6840 N Cutter Circle
Portland, OR 97217

Telephone: 503-289-9600

Posted by Industrial-Manufacturing at 06:00 AM | Comments (0)

Locally Produced Farmstead Artisan Chevré Cheese Provides Superior Quality & Value as Reported in Portland Restaurant Forum

In this age of advanced technology and mass production, there is a unique quality dairy nestled in the Willamette Valley of Oregon, approximately 50 miles from Portland. Located near Silver Falls State Park, Silver Falls Creamery is a small farm that produces delicious, farmstead artisan goat cheese. Their goat cheese is made in the “European-style,” velvety smooth and with a delicate texture, and uniquely delicious! Goat cheese, also known as chevré (French for goat) is characterized by its stark white color and tangy flavor. Goat cheese devotees swear by its excellent and complex taste.

(PRWEB) August 25, 2005 -- In this age of advanced technology and mass production, there is a unique quality dairy nestled in the Willamette Valley of Oregon, approximately 50 miles from Portland. Located near Silver Falls State Park, Silver Falls Creamery is a small farm that produces delicious, farmstead artisan goat cheese. Their goat cheese is made in the “European-style,” velvety smooth and with a delicate texture, and uniquely delicious! Goat cheese, also known as chevré (French for goat) is characterized by its stark white color and tangy flavor. Goat cheese devotees swear by its excellent and complex taste.

The Silver Falls Creamy is one of the few in the state making fresh goat cheese. Unlike aged cheese, fresh cheese is ready to eat after ripening a few days or weeks. Also, unlike most cheeses, this is farmstead cheese, meaning that all the cheese is made from goats that are raised and milked on the same farm by the people that make the cheese. This translates into top quality goat cheese. The “farmstead” designation lets consumers know that they are buying from a small creamery where quality control can be assured from start to finish.

What does top quality mean? It is the hygiene of the cheese making process. Quality in goat cheese means providing consistent taste year around. This is achieved by having control over the flavor and texture of the cheese because they have control over the prime ingredient, the milk. The milk controls the quality of the cheese, and Silver Falls Creamery makes their goat cheese from only fresh goat’s milk, not frozen curds as some larger dairy’s do. By carefully controlling what the goats eat and by also controlling the breeding process, and providing a stress free, free grazing environment, the creamery is able to provide fresh goat’s milk throughout the year with no milking down time. Silver Falls Creamery is presently milking 45 goats twice a day, at 5:00 a.m. and 5:00 p.m., and producing more than 60 lbs of fresh cheese per day, 7 days per week.

The Silver Falls Creamery came about from a group of friends that combined their various abilities of farming, marketing, and cheese making to make up this unique family. The creamery’s commercial operation is less than a year old, but the “spark” of creation actually began in 1995 when Shawn Hanowell acquired his first two goats. After several years of experimenting with the goats and goat cheese making, the “family” was ready to jump in full force and begin commercial sales.

Shawn Hanowell is the husbandryman and breeder, and he oversees the main operation of the farm and the goats, making the critical decisions on what to feed them and when to breed in order to maintain their award-winning quality. Much of Shawn's time is spent breeding, feeding, and caring for the goats. They raise three certified and award winning breeds; all are carefully managed and feed to produce quality milk with desired milk components. This produces a cleaner and leaner chevré. If the fat content is not carefully managed the cheese may become overwhelming and pungent.

Carrie McVay is the cheesemaker. Her careful attention to detail has produced the most wonderful tasting goat cheese. The dairy's fresh fromage blanc cheese is creamy, mild, and most suitable for pastry, cheese cakes and tortes. The chevré is sold in Plain, Chipotle, Garlic-Herb, and Rosemary-Peppercorn. You’ll be delighted when tasting the outstanding chipotle chevré with just the right amount of “kick” - but doesn’t overwhelm. Additionally the fromage blanc is finding its way into recipes of pastry chefs of the region in many deserts, cheese cakes and fruit tarts. Rachel Ray of the Food Network’s $40 per Day show fell in love with Silver Fall’s Chipotle chevré while dining at Morton’s Bistro in Salem in October of 2004 and featured an Oregon fish entree including Silver Falls chevré.

Did you Know?
When compared to cow's milk products like cream cheese, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than cream cheese. Even though goat cheese has fewer calories, it has a full, rich and creamy flavor.

Goat cheeses are easier to digest than cow's milk cheeses because the fat cells and protein molecules are smaller and thereby more closely resemble human milk. This also allows the product to be more easily digested.

Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk.

Using and Storing goat Cheese:
Fresh artisan goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. To store, you need to protect the cheese from air with the original wrappings, plastic wrap, or wax paper. Remove from refrigerator one hour before serving. Discard any cheese that develops an off-odor, strange colors, or more than a touch of mold.

For longer storage, freeze your goat cheese. It will hold for a few weeks with no appreciable change. The cheese can be frozen in small packages (in quantities of one pound or less). As long as the cheese is in good condition and tightly wrapped, its flavor, texture, and moisture content will remain unchanged. Thaw goat cheese slowly. Leave it undisturb