October 18, 2021

Smoothie recipes for Weight Loss

Smoothies are a tasty choice for weight loss meal replacements.
October 18, 2021

A tasty way to lose weight is to try these smoothie recipes.

In addition to soy protein mix for smoothies and weight loss shakes, this website offers products to help control cravings.

You can also find weight loss tips including

Weight Loss Programs offered at this website are top quality and are doctor recommended.

Posted by Industrial at 06:56 PM | Comments (0)

April 21, 2022

Body Detoxification: One Vital Tool for Surviving Earth's Mysterious New Epidemics

From Avian Flu to Superbugs -- Hygiene, Common Sense, and Detoxification Programs are Powerful Weapons against Emerging Diseases, Say Flora Health Experts

Lynden, WA (PRWEB) April 20, 2022 -- Since the beginning of recorded history, mankind has been subjected to outbreaks of strange new diseases.

The Bubonic Plague of the 1300's killed one-third of Europe's population. A 1918 outbreak of "Spanish Flu" killed 25 million worldwide. And since the outbreak of HIV, 20 million lives have been lost and fifty million are now infected.

Lesser numbers have been killed or incapacitated, no less tragically, by sudden, inexplicable illnesses like SARS, Legionnaire's Disease, and Gulf War Syndrome.

How many will ultimately succumb to the Avian Flu, a pandemic-in-the-making which world health officials publicly predict could sweep the globe and kill up to 20 million men, women, and children?

With outbreaks of new diseases seemingly occurring every year, one obvious question might be, “what can the average person do to improve his or her chances of ‘beating the bugs’ and staying healthy”?

The health experts at Flora Inc., (www.florahealth.com), one of North America's largest organic nutritional supplement makers, say the first line of defense against emerging diseases is simple hygiene.

Research shows many viruses can remain alive in droplets of saliva on plastic surfaces for several days, so washing one's hands after touching objects like handrails, shopping carts, and table tops can prevent transmission of the virus to yourself or others. A word of caution: Wash with regular soaps, as “antibacterial” soaps can turn bugs into "superbugs", germs which no longer can be killed with antibiotics.

Common sense is your second line of defense, say the Flora health experts. The World Health Organization (WHO) studied how the 2003 SARS epidemic was spread through air travel. In one case study, WHO reported 16 people became infected on one airplane --14 were sitting within two rows of a SARS carrier, and 2 were flight attendants.

Common sense should tell us it’s not wise to allow people manifesting flu symptoms or respiratory illnesses to travel on crowded public transportation systems. Although detrimental to the health of all, it’s politically incorrect to prohibit sneezing or coughing passengers from flying on airplanes – although this attitude could change during a major worldwide outbreak of influenza.

Flora’s health experts say the third tool in the battle against infectious disease is to build a strong immunity through diet and detoxification programs.

Strengthen your immunity by eating three meals a day, including five fruits and vegetables, and eliminate white sugar and caffeine. Eight to ten glasses of water are essential to help the body flush out toxins stored in the organs and cells. Daily outdoor exercise in a location where the air isn't polluted is also crucial.

Antioxidant supplements have also been found to help with body detoxification, and are a vital tool for building a functioning immune system. One of the most powerful organic antioxidants available comes in the form of a blended herb tea known as Flor-Essence. A study conducted by the University of British Columbia in Canada found that Flor-Essence tea destroyed 14 times more free radicals than did Vitamin C.

With a strong immune system, exposure to a disease won't automatically result in sickness, say the Flora health experts. And if you do become ill, with a healthy immune system, your recovery time should be shortened.

Those wanting more information about the Flor-Essence body detoxification plan can visit www.florahealth.com/flora/home/usa/products/R68090.asp

About Flora, INC. (www.florahealth.com)
With U.S. headquarters in Lynden, Washington, Canada’s Flora, Inc. has been manufacturing and supplying quality herbal remedies since 1965.

Steve Town
e-mail protected from spam bots

Posted by Industrial-Manufacturing at 02:17 AM | Comments (0)

March 22, 2022

"Pope Hat Chip" Auction Reaches 25,000 Viewers - Imposter Chip Also Appears on eBay

The Doritos® corn chip that some say resembles the Pope’s Mitre hat has reached the 25,000 viewer mark on auction site eBay.

Salem, MA (PRWEB via PR Web Direct) March 22, 2022 -- The Doritos® corn chip that some say resembles the Pope’s Mitre hat has reached the 25,000 viewer mark on auction site eBay. The chip, listed last weekend by The Chadwick family of Salem, Mass. has had quite the publicity campaign which includes the chip’s own website (www.PopeHatChip.com), a webcam and now a theme song. A parody of the theme from "The Love Boat," the song is available for download at the chip’s website. The webcam has been put up to assure bidders that the chip is being kept safe and secure during the remaining hours of the auction.

Why all the bother for a single Doritos chip? "We’re having some fun with this, for sure," said family spokesperson, Rich Chadwick. "The Pope’s health is improving and Easter week is here – why not share this with the world?" Chadwick, 37, owner of an audio/video production company in the Boston area, MultiMediaPros found the chip while watching TV with his family last Saturday evening.

In what appears to be a frenzy of chip auction fever, a copy-cat chip has appeared on eBay from Canada. The second chip seems to have been broken to match the shape of the Chadwick’s chip and has yet to receive any bids. As of Tuesday morning the bid for the "original" chip was up to over $850. The auction ends tonight at 9:15 pm eastern time.

Link to the eBay auction page: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item;=5565234667

Link to the Chip’s website: http://PopeHatChip.com

Rich Chadwick
978-740-3922, x201 (after hours: x251)

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

Nando's Peri Peri Sauces & Bizet's Carmen Win Berlin Film Festival 1st out of 40000

Nando’s Chickenland recently sponsored the making of the South African version of U-Carmen that takes place in the black shanty town of eKhayelitsha near Cape Town. The entire cast and production team are not only South Africans but this is the first time they were involved in a major movie production. Nando’s and the entire South African nation are celebrating U-Carmen being awarded the Golden Bear for best Film at the 55th annual Berlin International Film Festival.

(PRWEB) March 22, 2022 -- Taunting your Taste Buds, Oral Satisfaction and Portuguese Fly are great descriptions of Nando’s Chickenland. What is Nando’s Chickenland? Peri-Peri Sauces imported from South Africa. One may not see the relationship between Nando’s Peri Peri Hot Sauces and Bizet’s Carmen the Italian Opera.

Nando’s Chickenland recently sponsored the making of the South African version of U-Carmen that takes place in the black shanty town of eKhayelitsha near Cape Town. The entire cast and production team are not only South Africans but this is the first time they were involved in a major movie production. Nando’s and the entire South African nation are celebrating U-Carmen being awarded the Golden Bear for best Film at the 55th annual Berlin International Film Festival.

Clive Rock CEO of Nando’s Chickenland Inc. said, “This was a truly a great South African accomplishment between South Africans of business, the people, and the country. The Berlin International Film Festival has recognized this accomplishment and hopefully the Oscars will too.

When this epic movie wins an Oscar and hits the local video store be sure watch it with a big bowl of Nando’s Peri- Peri Popcorn. (Recipe below).

Nando’s Chickenland Peri-Peri Hot Pepper Sauces, Marinades and Cooking Sauces are available throughout California in upscale gourmet specialty stores and major supermarkets such as Albertson’s, Bristol Farms, Safeway, Ralph’s and Vons.

Peri Peri is the 400 year old Afro/Portuguese blending of the African Bird’s eye chili pepper with citrus, garlic and local spices.

Nando’s Peri Popcorn
Serves 4-6
1 Bag microwave popcorn (plain)
3 tablespoons butter or margarine
1 tablespoon Nando’s Peri Hot Sauce or Peri Garlic Sauce
Salt to taste
• Follow directions on popcorn and cook as directed
• Melt butter or margarine in microwave
• Remove butter or margarine from microwave and stir in Nando’s Peri Hot or Garlic Sauce
• While popcorn is still in bag pour in the butter and Nando’s mixture, fold down top of bag and shake vigorously
• Pour in bowl and serve, add salt as desired

Posted by Industrial at 02:47 AM | Comments (0)

The 2nd Ingredient Based Obesity Solutions Conference

Today’s consumers have become avid label readers. Becoming more educated on the benefits and harmful effects of commonly used ingredients and demanding from Food & Beverage manufacturers that they deliver foods that not only meet consumers’ basic nutritional requirements, but that these foods are also tasty, safe, convenient, of good economical value. Food and ingredient manufacturers play an important role in creating and marketing products to meet the needs of various segments. And would also inevitably assist in combating the obesity and health crisis affecting the nation.

Chicago, IL (PRWEB) March 22, 2022 -- The 2nd Ingredient Based Obesity Solutions conference – taking place June 8-9, 2005 in Chicago, IL – will cover the latest research information and technologies that assist the food industry in preparing products that are not only nutritious but that can aid in the alleviation of the obesity crisis. The industry has to defend itself against the current onslaught by the media and other research organizations citing processed foods and its ingredients to be the main cause for obesity. This conference gives ammunition to the food and beverage manufacturers and ingredient suppliers regarding the processes and technological solutions available to combat the obesity epidemic.

The conference will address current issues and attendees will take away an update on obesity legislative issues and how they impact the industry; best practices in maintaining profitability with the current consumer nutritional trends; new developments in childhood obesity epidemic; issues surrounding the role of functional foods and nutraceuticals; as well as exploring the option of nutraceuticals. Additional sessions will examine manipulating food ingredients to enhance perception and encourage consumption, creating formulations to replicate “healthy and nutritious” fried foods, and educating consumers on the functions of food ingredients.

Respected presenters include Professor and Chairman, Food Marketing, St. Joseph's University, John Lord; Professor in the Department of Science & Human Nutrition at the University of Maine, Marie Camrie; Dr. Richard Mattes, Professor from the Purdue University; Dr.Eric Rimm, Associate Professor of Epidemiology and Nutrition at the Harvard School of Public Health; the Innovations Research Scientist with Bunge Oil, Marialuci Almeida; and the VP Marketing and New Product Development at Ocean Nutrition Canada, Ian Lucas.

This event could not be possible without the support of US Food Safety & Nutrition Magazine, and Nutritional Outlook.

About marcus evans
marcus evans, one of the world’s leading business information companies, is dedicated to the provision of global business intelligence and information to assist in strategic and effective decision-making. Established in 1983, the company’s international network of offices creates major sector-focused events for business learning and networking opportunities across a variety of industries and professions.

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

March 21, 2022

Northern California Beer Corporation Says No Doubt about Our Beer Being Sexy

About Great Sex Brewing, Inc. - GSB contract brews its unique Adam & Eve Ale recipe. By engaging the malt beverage market in the inherent humor of its brand, and partnering with quality-minded craft brewers with excess capacity, GSB has expanded throughout Northern California and into Nevada. For more information contact: Jeff Talbot at 530-275-2705, or visit the website at: www.greatsexbrewing.com

Redding, CA (PRWEB) March 21, 2022 -- Great Sex Brewing, Inc. (GSB) owners Doug and Jeff Talbot give beer drinkers a sexy tongue-in-cheek name to play with when ordering, or interact with online at their entertaining and informative website: www.greatSEXbrewing.com, recently launched to bolster recognition and growth.

Doug and Jeff say, "Fun is unlimited when customers ask, 'May I have some Great Sex please'?" What gets served up is an ice-cold bottle of Adam & Eve Ale wrapped in a handsome artful label of the timeless “Garden of Eden” theme. "You can't believe the endless variety of double-entendre sayings patrons are coming up with, decree the ( Gemütliche Brothers ) --- it’s just hilarious. And people keep telling us, 'This beer is great'." Doug and Jeff are happy with these positive responses but are not surprised. "We can all use more humor in our lives ---- smiles equate with healthy hearts. What could be more relaxing for adults than enjoying an excellent beer while having some imaginative fun at the same time. Our choice ale presents a clean, crisp, slightly sweet flavor---coupled with the surprising kick of 6% abv, you’re in for a rare treat."

The Talbots say, "GSB’s timely entry into the microbrew arena is perfect. It provides a quality product enhanced by a sexy universal theme, appealing to both young and mature consumers, at a time when the beer industry is experiencing lost market ground to the wine and distilled spirits competition. This beer received instant recognition by placing second in a national contest for its slogan: ‘Brewed with Love...Consumed with Passion’."

Adam & Eve Ale, produced in Roseville, CA, is available to 15 Northern California counties including the San Francisco Bay Area and is expanding. The website features the corporation's marketing/partnership strategy; brewing/distribution networks; affiliate brand methodology and merchandise.

Adam and Eve of the Month Contest. GSB is hosting a national competition for prizes that calls for participants to submit imaginative tasteful photos along with their sayings. Winners will be featured on the website. Interested individuals are invited to enter the contest online or by mail. Consult contest rules at: www.greatsexbrewing.com/contest.htm

Accompanying Great Sex Brewing's genesis into the alcohol beverage industry is long-established Redding, CA business, T-Shirts Unlimited (www.t-shirtsunlimited.com), owned by Boris Potetenieff. They will exclusively produce and distribute GSB apparel for the international marketplace.

Posted by Industrial at 02:41 AM | Comments (0)

March 20, 2022

Society Endorses Expanded Use of Food Irradiation

The American Nuclear Society endorses the Food and Drug Administration's policy of using the technology of food irradiation to improve the safety of America's food supply.

La Grange Park, IL (PRWEB) March 20, 2022 -- The Board of Directors of the American Nuclear Society (ANS) approved updates to its Position Statement No. 28 on Food Irradiation that are now available to the public.

"Public attention has been drawn to food-borne illness because it has the potential to affect everyone," explained the chair of the ANS Public Policy committee, Herb Fontecilla, "Food irradiation is a safe and effective solution." The Board action reiterates support for the Food and Drug Administration's (FDA) approval of the irradiation of meat and urges the FDA to increase its efforts to expand the use of radiation for the treatment of additional foods.

Position statements represent the Society's opinions on issues of interest to the general public and policy makers. All positions can be viewed at www.ans.org/pi/ps. The Society develops positions based on related technical papers and input from the professional membership. The Board approved Position Statement No. 28 on March 15, 2022

ANS, established in 1954, is a professional organization of scientists and engineers devoted to the applications of nuclear science and technology. Its 10,500 members come from diverse technical disciplines ranging from physics and nuclear safety to operations and power, and from across the full spectrum of the national and international nuclear enterprise, including government, academia, research laboratories and private industry.

Posted by Industrial at 03:02 AM | Comments (0)

Learn the Secrets of Great Barbecue at the Cookshack Barbecue Forum

Have fun while learning how to smoke barbecue that will gain you a reputation as an expert pitmaster.

(PRWEB) March 20, 2022 -- With almost 4,700 members, Cookshack’s Barbecue Forum is one of the most popular barbecue destinations on the internet. Members regularly log in to forums to discuss recipes, techniques, competition cooking and more. The membership ranges from beginners to barbecue competition winners, teachers and authors.

Under the leadership of the “Smokin’ Okie” the forum has flourished in its 5 year history. Smokin’, whose real name is a well-kept secret, keeps forum members’ experience informative, educational and entertaining by contributing his smoking experience. In addition, he has published a series of “101 Guides” to everything from brisket to marinades, also found at www.cookshack.com

A recipe archive with a search feature is an excellent resource for anyone who wants to find great recipes for marinades, rubs, sauces and accompaniments as well as the main dish. A favorite is the Best of the Forum Sauces, which includes 23 delicious barbecue sauce and marinade recipes as well as guidelines for making your own barbecue sauce.

Cookshack smoker owners can visit Cookshack Smoker Owners to learn more about using their smokers. The Open Forum is not restricted to Cookshack smoker owners, but is open to anyone who wants to talk about barbecue.

Three popular forums cover the bases on competition cooking. Winning cooks as well as wannabe winners talk about how to win and what’s happening with cook-offs around the world. Members include the president of the French Barbecue Association and the World Barbecue Association.

Professionals Only is open to anyone involved in a barbecue business. New members learn from experienced members and avoid beginners’ mistakes as they get their businesses off and running.

Jump right in and start asking questions when you join the Cookshack Barbecue Forum at www.cookshack.com
Look under BBQ Fun.

Posted by Industrial at 03:01 AM | Comments (0)

March 19, 2022

Swedish Opera Beer Feeling Its Oats, Cholesterol Lowering OatVantage(TM) Beer Makes Its U.S. Debut

OatVantage is an all-natural, highly concentrated oat bran ingredient that provides 18 times the cholesterol-lowering soluble fiber found in oats.

(PRWEB) March 19, 2022 -- Beverage Marketing USA, Inc., of Paris, Arkansas recently introduced Swedish Opera Beer™, the new light brew that provides 1.5 grams of oat soluble fiber per 12-ounce serving - 54% beta-glucan (the cholesterol reducing compound found in oat bran).

Swedish Opera Beer contains 3.3 percent alcohol by volume and has only 3.9 grams of carbohydrates and just 63 calories per 12 ounce bottle.

Swedish Opera Beer may play an important role in promoting good cardiovascular heath. Nurture, Inc., is the developer, manufacturer and marketer of OatVantage™, the key nutraceutical ingredient in Swedish Opera Beer. OatVantage is a clinically proven cholesterol reducing ingredient with additional heart health benefits in managing blood glucose levels and increasing satiety for weight management. OatVantage is an all-natural, highly concentrated oat bran ingredient that provides 18 times the cholesterol-lowering soluble fiber found in oats.

Research reported by the American Heart Association indicates that for every 10 percent reduction in cholesterol, the risk of death from heart disease decreases 15 percent. In 1997, after reviewing numerous clinical studies, the U.S. Food and Drug Administration (FDA) determined that diets high in oat bran and low in fat may reduce the risk of coronary heart disease by lowering total and LDL (“bad”) cholesterol levels.

Swedish Opera Beer is a great tasting light brew designed to lower cholesterol levels with the addition of added oat soluble fiber. The beer is brewed separately and the beta-glucan is combined just before bottling. Recent clinical studies have shown that OatVantage may be
used as part of a balanced diet to reduce the risk of coronary heart disease. Swedish Opera Beer is geared toward consumers who are looking for a great-tasting, better-for-you brew.

“We have been test marketing Swedish Opera Beer and are extremely pleased with its performance.” says Richard H. Davis, President of Beverage Marketing USA, Inc., “In consideration of the emerging information on the potential health benefits and possible disease prevention qualities of a beta-glucan rich brew along with the natural polyphenolic antioxidants already found in brewed beer. We are confident that Swedish Opera Beer is poised to become the next major nutraceutical brew in promoting good cardiovascular health.” said Davis.* The company is currently finalizing marketing and distribution plans for the product launch. A N/A version is also in the works for the health food market.

It will be available in 12-ounce six-packs. For more information visit: http://www.OatVantage.com

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Beverage Marketing USA, Inc.
Richard H. Davis, 479/963-6399

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

March 18, 2022

Cornucopia Institute: More Black Marketing Shenanigans from the Organic Dairy Industry?

Non-profit group with undisclosed industry ties attacks Horizon Organic and competing organic dairies.

Churchville, VA (PRWEB via PR Web Direct) March 18, 2022 -- News articles and television broadcasts appearing across the globe have recently profiled a rift within the multi-billion dollar organic milk industry placing industry leader Horizon Organic on the hot seat. ABC News and USA Today are among those reporting on attacks by the Cornucopia Institute, which is described by the news media as a non-profit farm policy research group based in Wisconsin

Blogger Alex Avery’s Milk is Milk blog found at http://www.milkismilk.com/blog.htm exposes holes in the reporting with missing links that suggest this so-called non-profit farm policy group has financial and other undisclosed ties to organic dairy industry interests who are benefiting from the attacks on their competitors. Avery exposes ties between the Cornucopia Institute and Organic Valley – a $160 million organic industry cooperative based in Wisconsin – which the mainstream news media failed to report.

Avery is the research director for the Hudson Institute’s Center for Global Food Issues; his blog addresses marketing issues in the dairy industry which affect consumers, dairy farmers and processors. To learn more, visit http://www.milkismilk.com

Alex Avery
Center for Global Food Issues

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

Winner of Las Vegas Triple Blitz is Coming to Arizona

New magazine for Arizona food and beverage industry is launched, as well as emailed newsletter and monthly industry party.

(PRWEB) March 18, 2022 -- Michael Politz, Vegas winning approach to attaining over 100,000 readers, is now focusing his efforts to bringing his full house approach to Arizona with his triple threat of coverage. The coverage blitz he used in Las Vegas consists of; His food and beverage magazine (Las Vegas food and beverage magazine), Mr. Politz’s very successful emailed newsletter “Eye on Vegas” and his very popular, sold out, monthly industry appreciation party “The Main Event”. Mr. Politz’s Vegas winning tri-fecta approach will create the same awareness, coverage and national attention to the Arizona Food & Beverage community as it did in Vegas. Mr. Politz is confident that it will capture the heart of the Food and Beverage industry as his triple threat will announce personnel changes, new restaurant openings, promotions and events; and will also have a list of very entertaining topics and issues that intrigue all - an enormous and exclusive resource for savvy chefs, managers and owners.

"I decided to launch an Arizona edition for a couple of reasons," says Michael Politz, Publisher and founder of Las Vegas Food and Beverage. "First, Arizonans have been requesting their own edition since we published our first issue. Secondly, Arizona has one of the fastest growth rates of restaurants, resorts and bars opening around the country. We are excited in helping this emerging market establish its culinary name nationwide!”

“Arizona Food & Beverage Magazine,” a bi-monthly magazine focused on in-depth coverage and analysis of issues affecting the Food, Beverage and Hospitality industries.

To receive the free “Eye on Arizona” or the “Eye on Vegas” Fax your email addresses to 702-995-0405
Media Contact:
Rob Tencer Public Relations
9777 Wilshire Blvd. Ste 504
Beverly Hills, CA 90212
310-777-2626 office

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

The Vegas Sin-city Attitude Corrupts Miami’s Nightclub Scene

Las Vegas most influential nightclub owners invade Miami for the winter music conference

(PRWEB) March 18, 2022 -- Magazine publisher and media mogul Michael Politz, invited the most influential nightclub owners and operators in The Sin city otherwise known as Las Vegas together for a photo shoot and cover story for his publication Las Vegas Food & Beverage Magazine (LVF&B;).

Entitled, “King of Clubs” the magazine turned the spotlight on Michael Milner (MGM Grand), Greg Jarmolowich (Pure Management Group), Neil Moffit (ICE/Godskitchen), Donnie Richman (China Grill Restaurant Group), Michael Greco (Hard Rock Hotel) and Andrew Wintner (N9NE Group) who are collectively the most influential nightclub owners and operators in Las Vegas.

During the LVF&B; photo shoot, the group learned of the upcoming Winter Music Conference taking place in Miami, Florida. One thing led to another and by the time the goup had been shot, they made a collective decision to bring Vegas’s Sin city to South Beach as part of the Conference.

“Having the gurus of the Vegas club scene all in one room was terrific,” states Michael Politz, publisher, LVF&B.; “As the cameras rolled, the ideas flowed and the next thing we knew, Vegas was heading to Miami,” adding, “it’s never been done before.”

It’s the first time in the history of the Winter Music Conference that Las Vegas’ impact and presence on the music and nightclub scene will be exposed in a city other than its own.

A Vegas Style private party will take place in a 16,000-square-foot mansion located in Miami Beach on March 24, 2005. Celeb A-lister’s invited include Pamela Anderson, Colin Farrell, Orlando Bloom, Jennifer Aniston, Naomi Campbell, Josh Duhamel, Carmen Electra, Ashton Kutcher, Paris Hilton, Michael Politz, Charlize Theron, Vince Vaughn, Luke Wilson and Chris Rock.

14 of Las Vegas’ top nightclubs including Ice (200 E. Harmon Ave.), Pure (Caesars Palace), Vivid (The Venetian), Tabú (MGM Grand), Ghostbar (The Palms), V Bar (The Venetian), Risqué (Paris Las Vegas), Studio 54 (MGM Grand), Rain (The Palms), Teatro Euro Bar (MGM Grand), RA (Luxor), OPM (The Forum Shops at Caesars), Tangerine (Treasure Island), and Drai’s (Barbary Coast), will participate thanks to the brain trust; Also represented will be the voice of the Vegas food, beverage and nightclub industry, Las Vegas Food & Beverage Magazine.

“Las Vegas is on the cutting edge of the hospitality industry, setting the benchmark for the latest new concepts and products,” states publisher Politz.

“LVF&B; Magazine is the only publication that reports what happens before it happens in Vegas, in a comprehensive and non-biased presentation. This party will showcase the synergy and success that Las Vegas nightclubs posses.”

Las Vegas Food & Beverage Magazine is a monthly publication reporting on the unstoppable Vegas hospitality, food and beverage industries. The Eye, LVF&B;’s weekly e-letter is the first and last word on what happens in Vegas before it happens. Their monthly “Main Events” are an exclusive gathering of the hospitality industry insider crowd, showcasing the best from the wine and spirits world, new and innovative products for the hospitality industry and more, all taking place in the top hotspots in Vegas.

Media Contact: Rob Tencer Public Relations
9777 Wilshire Blvd. Ste 504 Beverly Hills, CA 90212 310-777-2626

Posted by Industrial at 02:51 AM | Comments (0)

2005 Poised to Be Year of the Asian Cuisine, According to New Report

Flavors and ingredients have moved center stage in an increasingly sophisticated and diverse food industry.

New York (PRWEB) March 18, 2022 -- Once relegated to supporting roles, flavors and ingredients have moved center stage in an increasingly sophisticated and diverse food industry, according to, “Market Trends: Food Flavors & Ingredients Outlook 2005,” a new report from market research publisher Packaged Facts.

And this year, Packaged Facts predicts that Asian cuisines to take center stage, with the flavors and spices of India becoming more prominent. Spanish and Latin ingredients are still hot, while Caribbean has slowed somewhat. African and Moroccan flavors are still on the horizon, but getting closer. We’ll see more regionalization of international cuisines as specialty foods from specific regions in different countries gain cachet.

An interesting component of Asian flavor will be the rise in prominence of fruits native to the region. Fruit has begun to play a starring role in cutting edge flavor and ingredient trends. Fruit is fresh, healthy, and exotic – the perfect combination for today’s key food trends. Watch for more use of orange; pomelo; pomegranate; tamarind; Asian fruits yuzu, kaffir lime, and lychee; and berries with health benefits including guarana, acai, and goji berry.

“Creating flavors that “wow” will be more than just adding heat in 2005, it will include layering flavors, considering umami, and creating sensation – a sense of intensity and tingling,” said Don Montuori, Acquisitions Editor for Packaged Facts.

Indeed, one flavor sensation we may hear more about in 2005 is umami—a term identified more than a thousand years ago in Asia, but nonetheless “new” to western chefs. Often referred to as “the fifth taste” (joining sweet, salty, bitter, and sour), the Japanese concept embodies the quality of being savory

Food Flavors & Ingredients Outlook 2005 is the second in an annual series of reports that examine the ingredients, cooking styles, tastes and trends that will influence what we eat at restaurants and at home in the coming year.

Priced at $1,995, this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1005989.html. It is also available at MarketResearch.com

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics.

For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203

Posted by Industrial at 02:50 AM | Comments (0)

March 17, 2022

New Report Shows Health and Wellness Concerns are Driving Breakfast Food Consumption, Product Formulation

After suffering through the dark days of the low-carb craze—when everything wheat-related was evil—the breakfast foods market is enjoying a rebound, thanks in part to convenient product formulation, consumer health concerns and the rehabilitation of whole grain foods, according to “The U.S. Market for Breakfast Foods and Beverages,” a new report from market research publisher Packaged Facts.

New York, NY (PRWEB) March 17, 2022 -- After suffering through the dark days of the low-carb craze—when everything wheat-related was evil—the breakfast foods market is enjoying a rebound, thanks in part to convenient product formulation, consumer health concerns and the rehabilitation of whole grain foods, according to “The U.S. Market for Breakfast Foods and Beverages,” a new report from market research publisher Packaged Facts.

Over the past five years, the strongest selling categories in this $24 billion business have been fresh eggs and breakfast meats, thanks in large part to the recent obsession with high protein diets. Eggs, in particular, have boomed of late, posting a nearly 19% boost in sales in 2003. Also fueling growth have been sales of breakfast bars—a byproduct of the American consumer’s desire for convenience—and innovative new products, such as specialty eggs and pre-cooked bacon.

Indeed, the largest single category, breakfast cereal, had been hurting of late, losing 2.2% between 2000 and 2004. But that may soon change, as marketers reformulate products and consumers recognize that the wholesale rejection of carbohydrate-laden foods can be a nutritional mistake.

“Well before low-carb, breakfast cereal sales had been hurting, and the low carb diet didn’t help,” says Don Montuori. “But cereal marketers have gotten smart, and are repositioning their products to respond to adult and childhood health concerns, with moves such as lowering sugar content in kids’ cereals or, in the case of General Mills, converting its entire cereal line to whole grain.”

The U.S. Market for Breakfast Foods and Beverages profiles leading breakfast marketers—among them, General Mills, Kellogg, Kraft, and PepsiCo—along with specialists in healthier prepared foods such as Atkins Nutritionals, Keto Foods, and Carbolite Foods. The report also analyzes key competitive and marketing trends, advertising expenditures and positioning, and retail trends, including a look at future growth opportunities in products, packaging, marketing, and merchandising.

Priced at $3,000, this report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1049928.html. It is also available at MarketResearch.com

About Packaged Facts
Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Irina Frukhtbeyn at 301-468-3650 x203

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

March 16, 2022

The Contemporary Kitchen Meets Its Match in New Stainless Steel Cookware from Calphalon

Fashion and Food Fuse in new Calphalon Contemporary Stainless

Toledo, OH (PRWEB via PR Web Direct) March 16, 2022 – A recent survey on home entertaining reveals that the kitchen is now the social center of American homes, with 85 percent of consumers reporting that party guests always or frequently end up in the kitchen. In response to this powerful trend, consumers are focusing greater attention on the details of kitchen style. Now, style-conscious home chefs with a penchant for all things modern have a new line of cookware to accent their well-dressed kitchens: Calphalon Contemporary Stainless.

Calphalon Contemporary Stainless is the first high-performance stainless steel cookware to bring stunning, contemporary design into the home kitchen. Crafted from lustrous, brushed stainless steel and featuring clean lines and curvaceous silhouettes, Calphalon Contemporary Stainless expresses the very soul of modern style. Sweepingly sexy, sculpted handles and subtly domed glass covers lend additional panache to each piece.

“We created this collection for people who are passionate about great design—people who get a thrill from having beautiful things in the kitchen,” says Paul Angelo LoGiudice, Director of Product Design for Calphalon. LoGiudice notes that the cookware’s sensuous shapes and smooth reflective surfaces are the perfect complement to the steel, glass and polished stone textures that dominate contemporary kitchen design.

Along with sophisticated style, Calphalon Contemporary Stainless offers the aspiring home chef sophisticated performance. The pans are designed to enable cooking enthusiasts to emulate the professional chefs they admire.

Features of Calphalon Contemporary Stainless
• Distinctive, Contemporary Design: Calphalon Contemporary Stainless makes a striking statement on the stovetop, on the table and when displayed on pot racks, open shelves or in glass-front cabinets.
• Versatility: Vessel shapes are suitable for a wide variety of techniques and recipes—and for serving in style, too.
• Performance: Tri-ply construction (the choice of many professional chefs) offers great cooking results on the stove, in the oven and in the broiler. A full aluminum core, sandwiched between the stainless steel interior and exterior of each pan, provides superb conductivity and even heating throughout the vessel.
• Convenience: Long handles stay cool and comfortable on the stovetop and glass lids make it easy to keep an eye on what you’re cooking. Calphalon Contemporary Stainless is also dishwasher-safe for easy clean-up.

Calphalon Contemporary Stainless is available at Macy’s department stores and other fine retailers nationwide. The cookware comes in 8- and 10-piece sets and a wide selection of open stock pieces. Suggested retail prices range from $39.99 for the 2-quart chef’s pan to $499 for the 10-piece set. For more in-depth product information visit www.calphalon.com

Contemporary Style Search Contest Calphalon is hosting an exclusive contest on its web site www.calphalon.com to inspire and recognize people who have demonstrated exceptional contemporary creativity in arranging, accessorizing, decorating or equipping their kitchens. Five grand prize winners will each receive a Calphalon Contemporary Stainless Steel Kitchenwares Prize Package worth almost $2000 that includes Calphalon Contemporary Stainless cookware, cutlery, and utensils.

Interested individuals are invited to enter the contest online or by mail by sending in photos of their kitchens along with a short essay describing how their kitchen demonstrates contemporary creativity. The contest runs through June 11, 2005. Visit official contest rules. Official rules are also available at Calphalon Consumer Relations at 1-800-809-PANS (7267). No purchase is required to participate.

About the Calphalon Group
Based in Toledo, Ohio, The Calphalon Group is the leading manufacturer of professional quality cookware, cutlery, bakeware and kitchen accessories for the home chef. The company is a division of Newell-Rubbermaid.

Lisa Pierce
Dome HK
(312) 836-2900

Posted by Industrial at 01:04 AM | Comments (0)

Flax Oil Creator Advises Hilary Swank and Jay Leno: Don’t Drink it from the Bottle – Pour Some on a Salad

“Father of Flax” Udo Erasmus gives the facts about flax oil supplements

Lynden, WA (PRWEB via PR Web Direct) March 16, 2022 -- In a recent interview with Jay Leno, Oscar winner Hilary Swank prodded the Tonight Show host into taking a big swig of flax seed oil, one of the dietary supplements Swank said she used to pack on 19 pounds of lean muscle for her role in Million Dollar Baby. Leno, who apparently had never tasted flax oil, promptly gagged and spit it out.

“There aren’t many who can drink flax oil straight from the bottle,” said the supplement’s creator, Udo Erasmus. “Ms Swank probably should have dribbled a few tablespoons on a salad and let Jay try it that way. That’s how I take it.”

Erasmus, known as “The Father of Flax” for creating the first commercially available organic flax oil in 1986, doesn’t harbor any bad feelings at Leno’s reaction to his supplement, commonly called “Udo’s oil” by health enthusiasts and body builders.

“Flax oil’s health benefits are so enormous that I’m just thankful it was mentioned on national television – even though Leno called it a couple names our marketing people probably never thought of,” says Erasmus.

Erasmus thinks Hilary Swank probably doesn’t realize the tremendous positive influence she’s having on the health of the entire country by talking publicly about her use of flax oil during her nine week training experience.

“To prepare for her part as a boxer, Hilary used flax oil the way most athletes and body builders do -- to turn on the body’s fat burning genes, increase energy and stamina, prevent joint discomfort, and enhance muscle development,” says Erasmus. “But the nutrient in flax oil that does all those things, an essential fatty acid called Omega 3, also improves circulatory health, decreases risk of heart attacks, strokes, and prevents certain types of cancer.

“I’m hoping the more Ms Swank discusses her training regimen, the more people will be inspired to try flax oil supplements -- and this can only improve health all across America.”

For those considering using flax oil either as a training aid or to enhance their general health, Erasmus offers these words of advice:
• “Essential fatty acids are easily destroyed by heat, light, and air, so make sure the flax supplement you purchase is packaged in a dark bottle to keep out air and light, and has been refrigerated both during the shipping process and while on the store shelf.

• “Because oils tend to leach toxic molecules from plastic, be sure your flax oil supplement is packaged in a glass bottle, preferably dark or opaque.

• Flax oil’s essential fatty acid Omega 3 is most effective if balanced with the essential fatty acid Omega 6. Check to ensure that your flax oil supplement contains a source of Omega 6, like sunflower or sesame seed oil.

“Balanced flax oil is a supplement everyone should take everyday,” says Erasmus, “but probably not directly from the bottle.”

Udo Erasmus, Ph.D. and author of the best selling book http://florahealth.com/flora/home/usa/healthexperts/udobooks.asp [“Fats That Heal Fats That Kill”, has been researching and developing organic seed oil supplements for the health food industry since 1983. He developed the “Udo’s Choice” line of organic dietary supplements for Flora, Inc., including his Omega 6-Omega 3 balanced “Udo’s Choice Oil Blend”.

Flora, Inc.
Steve Town

Posted by Industrial at 01:02 AM | Comments (0)

Low Carb Luxury to Sponsor Press Event at Expo West

Was low carb a fad? To listen to much of the news media, low carb dieting is a thing of the past, but is it? How do the leaders in the industry see it? Come and see why "Low Carb Lives!"

(PRWEB) March 16, 2022 -- Low Carb Luxury, America's leading low carb consumer website is sponsoring a press event during the upcoming Natural Products Expo West in Anaheim, California. Expo West is known throughout the world as the largest natural and organic products trade show in the industry, and therefore seemed the natural selection for holding such an event. This press conference seeks to inform the media of the true strength behind the low carb trend, the reasons for the fluctuations in the marketplace, and the science that forms its foundation.

After a honeymoon between press and low carb product manufacturers last year, there are now hard questions being asked: Where is the future of low carb? Is the trend spent? Was it a fad? Are merchants falling by the wayside?

It's time such questions were addressed not through speculation, but by those that have been the heart and soul of this industry from the beginning. Both the media and the public deserve insight and answers from low carb experts.

We've assembled eight top names in the field, who will be discussing the health benefits, and viability of the low carb lifestyle. Panelists will be taking questions from the audience as well.

Friday, March 18, 2022 at 3:00 pm.

Radisson Hotel Maingate — Anaheim
(This is a two-minute walk from the Convention Center)
Pick Ford's Porch Conference Room
1850 South Harbor Boulevard
Anaheim, CA 92802
Hotel Telephone: (714) 750-2801

Panelists will include:
- Drs. Michael and Mary Dan Eades, authors of best-selling diet book, Protein Power, and hosts of the upcoming PBS television series, Low Carb CookwoRx. Their newest book, Staying Power: How to Maintain your Low Carb Weight Loss for Good will be released in April.
- Dana Carpender, a legend in low carb publishing, including her first book, How I Gave Up My Low-Fat Diet and Lost 40 Pounds, and her latest in a string of best-selling cookbooks, 500 More Low Carb Recipes.
- Lora Ruffner, founder of Low Carb Luxury, a well-known website and monthly magazine with a 6 year history that now sees over 2 million visitors each day.
- Jonny Bowden, certified nutrition specialist, fitness guru, and author of Living the Low Carb Life.
- Dr. Fred Pescatore, author of The Hamptons Diet and former Assoc. Director of the Atkins Center in New York.
- Andrew DiMino, president of CarbSmart, a pioneer in low carb specialty retail.
- Linda Langdon, one of the original low carb retailers in America, founder of Low Carb Creations, and currently a principal with Sunset Brands.

Moderating the panel will be Neil Beaty, President of Low Carb Luxury. In conjunction with the Low Carb Lives Press Conference, a second event will be held the following day: Saturday, March 19th, 3 PM to 5 PM:

There will be a Book Signing at CarbSmart, 19142 Beach Boulevard, Suite Z, in Huntington Beach, California.

Signing books will be:
- Dana Carpender, author of 500 Low Carb Recipes
- Jonny Bowden, author of Living the Low Carb Life
- Dr. Fred Pescatore, author of The Hamptons Diet

Also appearing Lora Ruffner and Neil Beaty from Low Carb Luxury, and Linda Langdon from Low Carb Creations.

We invite press and all interested parties to attend.

For further information, visit the Low Carb Lives Website at: http://www.lowcarblives.net

Posted by Industrial at 01:00 AM | Comments (0)

Hungry For A Burrito, Just Point And Click

Baja Fresh Central Coast is first franchisee to offer online ordering for it's customers. The software was developed by Delphis Software for the Anthony Owen Company, operator of Baja Fresh Central Coast

San Luis Obispo, CA (PRWEB) March 16, 2022 -- Baja Fresh Central Coast is pleased to announce their new on-line ordering system for the San Luis Obispo and Arroyo Grande California locations. Baja Fresh customers now have the ability to place orders for take-out or dine-in from their computers.

Customers simply visit the Baja Fresh to go website at www.bajafreshtogo.com and click order online. The system allows orders to be placed hours or days in advance, a great time saver when planning a lunch meeting or grabbing dinner on the way home from work.

The online ordering system was developed for Anthony Owen Company of San Luis Obispo California, a national group purchasing company for over 7,500 restaurants, hotels and hospitals across the United States and operator of Baja Fresh Central Coast. The online ordering system allows it’s users to capture customer order data to offer bounce back incentives, specials and promote new menu items to it’s customers.

The system is now available to all foodservice or hospitality operators. Contact the Anthony Owen Company. www.anthonyowencompany.com 805.546.9692

Delphis Software developed the online ordering software. For more information contact Delphis Software, www.delphissoftware.com 800.841.3125

Posted by Industrial at 12:56 AM | Comments (0)

March 15, 2022

How-To BBQ DVD Brings Authentic Barbecue Cooking to the Backyard Cook—Earns 2 Top Awards

BBQ is enormously popular, but while many people know how to grill, a relative few know how to cook authentic-style barbecue.

Beaverton, OR (PRWEB via PR Web Direct) March 15, 2022 -- BBQ is enormously popular, but while many people know how to grill, a relative few know how to cook authentic-style barbecue. "BBQ Secrets: The Master Guide to Extraordinary Barbecue Cookin’," an interactive DVD video cookbook, brings authentic barbecue techniques to the backyard cook. For the recently announced 2004 winners, it has earned both the Aurora Award’s "Platinum: Best of Show" in the Instructional Cooking category, and the Communicator’s "Crystal Award of Excellence" in their "How-To" video category—their highest awards.

Filmed in 3 geographic locations: St Louis, Little Rock, and Kansas City; 3 former grand champion BBQ cooks, and restaurateurs, demonstrate how to barbecue pork shoulder, ribs, chicken, whole hog, pork chops, and more. This video includes an 18-page booklet of the champion’s own recipes covering meats, rubs, BBQ side dishes, and sauces. Unlike other how-to barbecue videos, "BBQ Secrets" also relies upon the use of story to convey information and connect with its audience. Publisher, Kell Phelps, of the National Barbecue News writes: "The overall quality on this tape surpassed all my expectations and truly is second to none."

About The Champion Barbecue Cooks
Each cook has extensive experience in the competition world, and each is a successful restaurant owner. World champion Mike "Sarge" Davis, founding member of the Southern Gentlemen's Culinary Society competition team, and head cook for the Whole Hog Café in Arkansas, shows off his signature whole hog cooking. Missouri’s restaurateur Terry Black, and his Super Smokers BBQ team, a consistent Memphis in May winner, demonstrates his pork ribs. Eight-time Grand Champion, and owner of Oklahoma Joes Barbecue Restaurant, Jeff Stehney, reveals his "low and slow" approach to cooking beef brisket.

"BBQ Secrets" delivers detailed and comprehensive barbecue cooking instruction from 3 master cooks, whose accomplishments are born out of many years of dedicated competition experience. Each cook demonstrates their own styles that have brought them success, and recognition. Of "BBQ Secrets," Bill Ives, editor of Portals and KM, (a popular technology, food and music Blog site), writes: "It will make you a better cook."

For additional information, or to obtain a sample copy, please contact Fred Gerendasy, 800.755-6995 or visit:

About Potter Productions
Formed after 25 years in television news, Potter Productions is an independent film and publishing house that focuses on the use of story to inform and engage an audience. Their previous work, "Inside The World of Championship Barbecue," an award winning movie—examines how-to be successful in barbecue competition. Shot in a documentary style, it follows two teams, one veteran, the other novice, through a major competition event. Currently, they are in post-production on a new documentary, "The BBQ Jones" which explores why these barbecue competitors do what they do.

Contact Information:
Fred Gerendasy
Potter Productions, Inc.

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

March 14, 2022

FDA Allows Use of Radically Different Food Safety Product For Fruit, Vegetable, Produce Industries

Selectrocide™ from Selective Micro Technologies – After Field Trials, Growers, Packers and Grocers Predict Big Savings on Products that Last Longer and Look Better on Store Shelves.

Beverly, MA (PRWEB) March 14, 2022 -- Today food safety in the United States took an important step forward after the FDA allowed the use of a radically different and highly-effective food antimicrobial called Selectrocide™ to wash fruits and vegetables. Created by Selective Micro Technologies, Selectrocide produces more than 99% pure chlorine dioxide solution. Food processors can use Selectrocide to reduce microbial levels and improve their product quality over an extended shelf life.

“It’s important for food processors to understand that bacteria and other organisms living on the surface of fruits, vegetables cause them to rot and carry disease, which may present a food safety issue” said Richard Hamilton, chief scientist and co-founder of Selective Micro Technologies. “It’s long been known that chlorine dioxide is an ideal biocide for killing unwanted organisms. However, previous products that generate chlorine dioxide have contained harmful contaminates. Selectrocide is a product that creates greater than 99% pure chlorine dioxide in a convenient, easy-to-use form. Simply add water.”

Field trials conducted by processors and grocers have shows that processed fruits and vegetables can last up to 50% longer, look and taste better by applying the Selectrocide solution. A full report of the field trial results is available at http://www.selectivemicro.com/documents/ProcFoodFieldStudy.pdf

“The FDA’s allowance of Selectrocide on fruits and vegetables has the potential to dramatically improve food safety and quality throughout the fruit and vegetable supply chain,” said John Warner, president and co-founder of Selective Micro Technologies. “We have seen great interest from international growers planning to reduce spoilage microbes and extend shelf life of food shipped around the world.”

“The implications of Selectrocide use reach well beyond the produce industry into all segments of the food industry. Our products are cleaning clinical instruments and pharmaceutical processing equipment in addition to being used as a disinfectant and sanitizer for horticultural settings,” continued Warner. “Where there is a need to reduce microbial levels, sanitize food processing equipment, clean medical instruments, and pharmaceutical manufacturing, we plan to be there.”

Selectrocide’s use on food is particularly important for American consumers because much of the food now consumed in the United States is grown in foreign countries and shipped to grocers in North America. Food safety standards vary widely around the world and enforcement can be equally unpredictable. Bacteria and fungi found on food surfaces often manifests in growing fields and hothouses, and proliferate in transit to grocery stores in the US. Food growers who participated in Selectrocide field trials have created methods to ensure produce grown in foreign markets is sanitized prior to packaging and remains sanitized while in shipment to stores.

The field trial process yielded reduced microbial levels, increased shelf life and improved overall look and taste quality of food products.

· Reduces bacteria, yeast and mold on fresh cut food
· Extends shelf-life – produce lasts longer, looks better, tastes better
· See study results at http://www.selectivemicro.com/documents/ProcFoodFieldStudy.pdf
· One product for all antimicrobial requirements

Selective Micro’s Selectrocide is sold as sachets with reactants contained within proprietary membrane materials. The sachets are immersed into water, producing a greater than 99% pure chlorine dioxide solution, at neutral pH, with virtually no unwanted by-products. Selectrocide makes it possible to generate chlorine dioxide at specific concentrations (from 1 part per million (ppm) to 500 ppm) in specified time periods.

According to the Annual Research Report, Southwest Research Institute, San Antonio, TX, 1996, “Chlorine dioxide is a powerful biocide that can kill fungus, bacteria, and viruses at levels of 0.1 to 1 part per million in contact times of a few minutes.” The low levels of chlorine dioxide required to kill microorganisms is in stark contrast to other antimicrobials that require parts per million ranging from hundreds to hundreds of thousands of parts per million in order to be effective. Such high concentrations make the competitive products highly corrosive, dangerous to handle and difficult to rinse. Being highly effective at low concentrations means Selectrocide’s chlorine dioxide rinses off food and equipment easily, and has no adverse effect on food flavor.

Chlorine dioxide is a highly unstable gas and cannot be transported in containers or cylinders, so its potential over the last 50 years has gone untapped in many applications. For the first time ever, greater than 99% pure chlorine dioxide can easily be produced at the point of use without harmful residual chemicals, high capital expense or complex generation-plant assembly. Further information is available at www.selectivemicro.com or by calling 978-927-6610 X17

Formed in 1999, Selective Micro Technologies is a private company based in Beverly, Massachusetts. Combining sophisticated science with innovative product design, Selective Micro has invented a proprietary delivery system that controls the rate and efficiency of gas-producing reactions. Our competitive advantage is the ability to generate specific concentrations of chlorine dioxide with very low chemical residuals and neutral pH – at the point-of-use, using only water, without capital equipment. The Company holds two US patents, and has several other patent applications pending in the US and abroad.
Selective Micro and logos are registered trademarks of Selective Micro Technologies, LLC. Selectrocide is a trademark of Selective Micro Technologies, LLC. Ó 2005 Selective Micro Technologies. All Rights Reserved.

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

March 12, 2022

Wine Tasting & Spring BBQ Announced by 13 Santa Clara Valley Wineries

$37.50 per person for New York Steak Luncheon including pasta con pesto, fresh garden salad, gilroy garlic bread, desserts, coffee and of course free wine tasting from 13 Santa Clara Valley Wineries at Casa De Fruta Country Park Pacheco Pass Highway Hollister CA 95023 Call 408-842-5649for tickets

(PRWEB) March 12, 2022 -- 82 CCA Chef and Rapazzini winery owner Alex Larson today announced "tickets are available for the casual and very fun New York Steak Spring BBQ & Wine Tasting at Casa De Fruta Country Park. People will be laughing and having a good time at this relaxed event - no wine pretentiousness". A bbq New York steak pasta con pesto, fresh garden salad, gilroy garlic bread, cookies and dessert and coffee willbe serrved from 1:30-2:30 pm Wine tasting begins at Noon until 5 pm. live music and dancing on a huge dance floor. Goofy event s like wine barrel racing will be held for fun and prizes. "All the wine tasting you’d like is included and the winery owners and winemakers will be there to talk turkey I mean wine" says Judy Bogardus.

Posted by Industrial at 07:02 AM | Comments (0)

Vancouver’s First Customized Culinary Concierge Service

Eric Pateman is pleased to announce the launch of a vibrant culinary tourism enterprise, Edible Vancouver. Billed as Vancouver’s first customized culinary concierge service, Edible Vancouver provides local and out of town visitors, corporate businesses and event planners, the opportunity to plan a complete and discerning culinary itinerary and experience through one source.

Vancouver, BC (PRWEB) March 12, 2022 -- Eric Pateman is pleased to announce the launch of a vibrant culinary tourism enterprise, Edible Vancouver. Billed as Vancouver’s first customized culinary concierge service, Edible Vancouver provides local and out of town visitors, corporate businesses and event planners, the opportunity to plan a complete and discerning culinary itinerary and experience through one source.

Pateman brings his more than fifteen years of global expertise as chef, hospitality consultant and food critic, to the table, while aide-de-cuisine, chef and hospitality pro, Marijoel Cramer adds a wealth of complementary culinary experience to the mix. Together, they use their extensive experience, personalized touch and a discerning and demanding approach to selecting establishments, to meet the needs of any occasion and budget.

“Food forms a major part of the travel and event experience. Edible Vancouver ensures that users of our service have a chance to discover the local hot spots, the best dining rooms and our world-class restaurants. In other words, we showcase the very best that Vancouver and B.C. has to offer,” says Eric Pateman, president of Edible Vancouver. “This is culinary tourism and Edible Vancouver is your culinary tour guide.”

Edible Vancouver’s current offering has been created to appeal to individuals and groups as diverse as visitors looking for an out-of-the-ordinary culinary experience to corporations and businesses organizing team building sessions, client entertainment, incentive awards, milestone celebrations, and staff parties. Event planners will find Edible Vancouver a great source for everything from spousal programs to customized excursions. In addition, packages can be customized for weddings, anniversaries, or any commemorative occasion.

“We’re on tap for social events like pre-wedding parties, reunions, and girl or guy getaways and more,” adds Pateman. “In fact, recognizing the growing demand for girlfriend retreats led us to create the Girlfriend’s Culinary Weekend from April 1st to the 3rd starting at the Marriott Hotel in Victoria and ending at Sooke Harbour House.”

Some of Edible Vancouver’s services include:

- Culinary excursions
- Private cooking classes
- Wine Dinners
- Chefs’ Tables
- Culinary-based activities such as visits and tours to specialized restaurants, wineries, artisan food producers, specialty food shops, farmers markets, fishermen’s wharf markets, and chocolatiers, to name a few.
- Guided cultural/culinary tours to either or both Chinatown, Little India, Little Italy, and Yaletown, hosted by local food personalities
- Customized, personalized culinary itineraries for visitors
- Restaurant recommendations and reservations
- Single-day tours of Greater Vancouver to multi-day excursions around B.C.

While Edible Vancouver is based in Vancouver, the company’s experience and expertise extends to the entire province including the Fraser Valley, Vancouver Island, Whistler, and the Okanagan.

So what is Edible Vancouver’s recipe for success?
According to Pateman, it’s because the company exceeds clients’ expectations. “We know our region intimately and can plan a culinary adventure guaranteed to whet your appetite and fire a hunger and thirst for more. We’ll spill our culinary secrets, tour you through some of the best, most scenic wineries in the country, and show you how diverse our culinary landscape is, all customized to meet your needs.”

Another notable and key fact is that Edible Vancouver is independent.

“We have no ties to anyone or anything and nothing to gain – except your confidence and your business. We’re here to tune you in to what best suits your culinary appetites. In fact, just because an establishment is popular, doesn’t mean that it will make our list. If we aren’t confident of their ability to meet the needs of our clients, we won’t recommend it,” says Pateman.

For more information on Edible Vancouver, go to www.edible-vancouver.com or contact Eric Pateman, Edible Vancouver, at 604-812-9660

For more information on Edible Vancouver or the upcoming Girlfriend’s Culinary Weekend or to schedule an interview, please contact:

Eric S. Pateman, MBA, MHCIMA
Edible Vancouver
Phone: 604-812-9660
Fax: 604-988-9609

Note to reporters/editors:

Biographical information and a backgrounder with sample itineraries are available upon request

Posted by Industrial at 07:00 AM | Comments (0)

March 11, 2022

Gourmet Mushroom Workshop Calendar Extended to Meet Demand

Due to increasing demand, Asheville, NC, shitake mushroom workshops extended into April.

Asheville, NC (PRWEB) March 11, 2022 -- Due to increasing demand, Tom Magruder’s hands-on “Grow Your Own Gourmet Shitake Mushrooms” workshop calendar has been extended into April. Participants can now choose from the following dates: March 19 or April 2. The workshop will be held from 9 a.m. – 1 p.m. at the Synergy Center (www.synergycenter.us), located at 6 E. Lookout Rd., Asheville, NC 28805

In his 4-hour hands-on workshop, Magruder is helping mushroom lovers from Asheville and surrounding areas discover how they can enjoy organic gourmet mushrooms at a fraction of the cost by growing them year-round on hardwood logs. Through lecture and hands-on experience, Magruder leads participants through the entire mushroom growing process of selecting logs and suitable mushroom strains for their growing area; inoculating, incubating, and arranging the logs for optimum yield; and harvesting ripe mushrooms for peak flavor. By workshop end, each participant will have the information, experience, and resources they need to create a bountiful shitake mushroom garden.

Since shitake mushroom logs take up minimal space and can fruit both indoors and out, Magruder’s workshop is suitable for homeowners and apartment dwellers alike. Also, no gardening experience is necessary because once started, a mushroom garden will produce again and again with little or no attention.

How to Register…
To register for March 19 or April 2, contact Tom Magruder at 828-296-1121 The workshop costs $65 in advance and $75 at the door. In addition to hands-on experience, participants will receive a 2-foot shitake mushroom log ($30 value) to help them begin their mushroom garden. Attendance is limited, and advance registration is strongly encouraged. Participants should bring work gloves and wear suitable clothes to work outdoors. The outdoor work area is covered for rain or shine.

About Tom Magruder…
Tom Magruder has been an avid home gardener for over 25 years. He believes that successful gardening comes from working with the essential intelligence of nature, and specializes in growing organic produce year-round. He has been cultivating shitake, oyster, and maitake mushrooms for 4 years.

For More Information…
For more information about workshops or individual instruction, or to purchase mushroom logs or fresh mushrooms, please contact Tom at 828-296-1121

Posted by Industrial at 06:59 AM | Comments (0)

Imaje Use Their Loaf to Meet the Bakery Challenge

January 2005 saw the implementation of the new EU food traceability legislation, placing further demands on manufacturers to improve not only the traceability of the end product but the raw materials that make the end product. Imaje has been working with many food manufacturers to assist them in meeting their coding requirements and the new mandatory traceability laws.

(PRWEB) March 11, 2022 -- One major supermarket chain has issued a challenge to its bread suppliers; to code directly onto bread bags to ensure effective traceability throughout the product’s life. Currently all the coding information is recorded on the plastic tape or clip used to fasten the bread bag. Once opened, however, and the tape or clip is removed, the traceability is effectively lost.

Imaje have a proven track record in the bakery industry, having supplied many well known bakeries with equipment to code the best-before dates and other product traceability information onto primary and secondary packaging for cakes, biscuits, naan breads, crackers, speciality breads and pies. When recently approached by a well-known bakery to meet the new traceability requirements, Imaje were able to quickly supply a customised solution.

The application presented two main problems; firstly an odour-free, fast-drying ink which would not “taint” the bread, and secondly, the printhead had to be positioned in such a way that irregularities in loaf shapes could be accommodated.

A solution currently being tested in some bakeries involves spraying hot melt wax onto the bread bags; this is a process that requires the printhead to be in close proximity to the product. Due to this closeness, the process carries a high risk of the plastic bread bag melting should the hot printhead come into actual contact with the product. In addition, the code can easily be scratched off during the handling process which limits its suitability for traceability.

The Imaje solution, on the other hand, uses the versatile S8 Master inkjet printer, which already has a well-earned reputation for reliability. The S8 Master printhead can be placed over 30 mm away from the product without losing the quality of the code, thereby offering a degree of flexibility when coding irregular shaped loaves. Imaje have also developed an odour-free ink that still maintains the excellent adhesion properties of its solvent-based counterpart, with no increase in drying time and without the risk of tainting the taste of the bread.

The S8 Master is compatible with the recently developed Imaje CustomDate+ software. This software enables variable information such as best-before dates from an external device (such as a barcode reader) to be inserted automatically into a previously selected message during the production process in “real time”. For example, when taking bakery shift patterns into consideration, the software would allow night production, which effectively runs over two days, to be coded with the same date information. Therefore the software avoids manual input and reduces the risk of coding errors.

Other printer features such as the vapour recovery system, automatic ink-pressure adjustment and continuous automatic regulation of ink viscosity ensure the S8 Master delivers consistently high quality marking and excellent reliability at a very competitive price. An IP65 version is also available for use in harsh production environments.

“Imaje work closely with their customers to ensure they have the best possible solution to their coding and traceability requirements,” comments Steve Ellison, Sales Manager, Imaje UK. “We keep ahead of new legislation affecting coding and traceability issues, in all industries, to ensure we offer the best possible solution to our customers. We regularly invest in time and resources to develop bespoke applications for individual customers - ensuring that their installation accurately meets all the given criteria. This not only relates to equipment and software, but also inks and ancillary equipment.”

Mr Ellison goes on to explain, “The Imaje ink developed for use by the bakery industry poses no threat of tainting the food. We recognised there was a demand for an odour-free, quick drying ink with excellent adhesion properties and set about developing one ….. as far as Imaje are concerned, it’s as simple as that!” concluded Mr Ellison.

Posted by Industrial at 06:57 AM | Comments (0)

March 10, 2022

Ready for a Caffeine High?

A must for Starbucks, International Foods or perhaps Peets Coffee?

Santa Cruz, CA (PRWEB) March 10, 2022 -- Today it was announced that www.Percolator.com is up for sale for the first time in almost 10 years. Peter Mackeonis purchased the domain name Percolator.com in the mid 90's as an investment, anticipating that it was just a matter of time before coffee would be the high-octane beverage of choice that it is for much of the world today: "I became hooked on espresso during a school trip to Italy in 1963", he said, continuing, 'I was only 12 at the time, but I knew it was only a matter of time before the rest of the world would catch on."

Judging that the time is now right to sell, Website developers Peter and Lisa Mackeonis have designed and built Percolator.com specifically to sell to a forward thinking owner/operator as a business opportunity, although they expect it to be snapped up by a corporate behemoth such as Starbucks or Peets coffee just for the name.

"Coffee is of interest to more than 75% of the American public," said Peter Mackeonis, continuing, "so although this could be the definitive coffee-and-paraphernalia listing site for an entrepreneurial individual, Percolator.com presents a real opportunity for household-name coffee-related advertisers to present their products to a public hooked on coffee and at a website that is perfectly named." he continued.

Questions or offers should be addressed to Peter and Lisa Mackeonis at 831-840-3729

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

Milk Marketing Blog Challenges Tillamook and Dairy Industry to Stand Up to Activist Attacks

Non-profit food and farming advocate claims Tillamook cheese decision will harm farmers, consumers and the environment.

Churchville, VA (PRWEB via PR Web Direct) March 10, 2022 – The latest “Milk is Milk” blog found at http://www.milkismilk.com/blog.htm by Alex Avery challenges dairy consumers and industry groups to stand up to misleading activist campaigns which attack dairy farmers and disparage safe and affordable milk.

Avery highlights the recent Tillamook Creamery decision to restrict dairy farmers’ use of a safe, FDA-approved animal health and productivity product in response to special-interest group demands.

The Center for Global Food Issues (CGFI) charges that Tillamook Creamery, under attack from activists groups funded by the organic and natural products industry, has banned its members’ use of supplemental bovine somatotropin (rbST – also known as bovine growth hormone), without addressing the serious ramifications for its members, consumers and the environment.

Supplemental rbST is approved by the U.S. Food and Drug Administration as safe, and according to such organizations as the American Medical Association and World Health Organization, milk from cows receiving these supplements is the same, safe nutritious milk from all other cows.

CGFI adds that supplemental rbST use, which allows dairy farmers to produce more milk with fewer cows, has measurable positive environmental impacts.

“Before these anti-technology, pure-food activists showed up, were any of their actual customers asking for this change? If Tillamook consumers are at all representative of virtually every piece of credible consumer research on this subject the answer would be no,” stated Avery. “The vast majority of consumers care about fresh, safe, nutritious, affordable dairy products.”

The Milk is Milk consumer education campaign run by CGFI seeks to end the disparagement of dairy products through activist campaigns and black marketing – such as labels and advertising, which misleadingly promote absence claims on such issues as antibiotics, hormones and pesticides.

Avery contends that responding to activist demands – and the accompanying false and misleading marketing which often results – limits the tools farmers have to safety produce affordable milk. CGFI asserts this also creates a downward spiral in the market place causing increased costs and reduced demands for dairy products by consumers confused and scared away from dairy products in general.

As a result, Avery claims farmers suffer economic damage while consumers pay more and consume less dairy products.
“Once Tillamook’s management let the activist genie out of the bottle, it was hard to stop their media and propaganda machinery from threatening the company’s reputation and products,” said Avery. “The activists and those who fund them are the only winners here. Farmers, consumers and Tillamook are the big losers.”

The Center for Global Food Issues “Milk is Milk” consumer education campaign Blog has created a buzz among the dairy industry and continues to draw significant traffic from media, industry experts and farmers during its first month of existence. The latest entries are at http://www.milkismilk.com/blog.htm

The Center for Global Food Issues is a project of the Hudson Institute, a tax-exempt non-profit public policy organization, providing factual, science-based information on important food and farming issues.

Other CGFI and related partner resources:


Alex Avery
Center for Global Food Issues

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

Children’s Food and Drinks in Europe - A Guide to Markets, Attitudes and Future Developments

Research and Markets (researchandmarkets.com/reports/c13641) has announced the addition of Children’s Food and Drinks in Europe - A Guide to Markets, Attitudes and Future Developments to their offering

Dublin (PRWEB) March 10, 2022 -- Despite the growing attention being paid to the world's ageing population, children remain a significant consumer group that cannot be overlooked. Children aged between 5 and 14 represent around 10-13% of the total population in Western Europe and they have specific demands when it comes to food and drink, requiring a unique approach to marketing and product development.

As well as being important consumers of many mainstream food products, a distinct market also exists for food and drink products aimed specifically at children. This market is valued at an estimated EUR14-15bn a year in the five largest countries in Western Europe. This equates to around 2-3% of the overall food market and 12% of sales in the thirteen specific categories covered, with market penetration reaching as much as 40-50% in some product sectors, such as sugar confectionery and flavoured milks.

This new report from assesses the market for children's food and drinks, parental attitudes to children and their diets, and recent developments in the marketplace.

Key Features:
- Assesses parental attitudes to children's diets and influences
- Analyses market sizes and trends in child-oriented food and drink
- Identifies major companies and brands operating in this sector
- Reviews product developments in recent years and explores likely future trends
- Provides background on population trends

Helping You To:
- Balance what parents want with the demands of children
- Understand the markets and their place within the bigger picture
- Monitor current or potential competitors in the market
- Pinpoint areas of opportunity for further development

Country Coverage:
UK, France, Germany, Italy, Spain, with selected product information for Belgium and the Netherlands

For more information visit http://www.researchandmarkets.com/reports/c13641

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

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

March 09, 2022

Food Supplement Has Healthy Sales Growth, Gains Popularity

XanGo™, a premier food supplement product, has an explosive year of sales growth as its health benefits become known worldwide.

(PRWEB) March 9, 2022 -- XanGo™, a premier food supplement, is coming to the forefront of health food products as shown by their exceptionally healthy year of sales growth in 2004. Made from the puree of the rare mangosteen fruit, Xango is becoming known worldwide for its health benefits. XanGo’s unprecedented growth in the food supplement industry is attributed to the unique quality of the product.

XanGo’s sales growth—$40 million in sales the first year and $150 million the second year—more than tripled in 2004, making it a leading health drink product and sales model in the highly competitive business of food supplements. This single product company’s success is buoyed by the seasoned corporate management executives, who have held positions with companies such as Merle Norman Cosmetics, Morinda, Sun Rider, and subsidiaries of Proctor & Gamble. They know what is required to launch a category creator and expand a new food supplement product with the necessary systems and support services to keep customers and distributors content. The XanGo™ management team has thought out the processes to accommodate the rapid growth of this food supplement.

“I am inordinately pleased with the successful sales of this food supplement,” said Paul Johnson, a XanGo™ independent distributor. “As XanGo™ expands into worldwide markets, we look forward to continued growth as a company.”

XanGo’s popularity as a food supplement is growing along with its sales as the health benefits of the mangosteen fruit become more widely known. The exotic fruit, originating in Southeast Asia, is about the size of a tangerine and has a smooth, dark purple rind encasing the white pulp. The rind is rich in Xanthones, said to have a number of health benefits. XanGo™ is a proprietary formula of mangosteen fruit puree and as such, is the first food supplement of its kind.

Sign up for a free newsletter and audio CD, and learn more about the XanGo™ food supplement by visiting www.LiquidMangosteen.com. The interactive website offers detailed information, videos, and research about XanGo™ and the mangosteen fruit.

About XanGo™
XanGo™, a premier food supplement product, is the first commercial health beverage to feature the entire fruit and complete nutrition of the whole mangosteen fruit. It is a new category creator in the world of dietary food supplements. XanGo™ is also the name of the company who markets this new functional beverage and is located in Draper, Utah, south of Salt Lake City.

Advertising for Press Releases provided by Xeal

Posted by Industrial at 03:47 AM | Comments (0)

Celebrated Vintage not Holding Up to Expectations: The 1990 Bordeaux are Dying, says Wine Critic

Wine critics have widely praised the 1990 Bordeaux wines for their quality and cellaring potential. Unlike what has been written the 1990 Bordeaux are dying.

(PRWEB) March 9, 2022 --Wine critics have widely praised the 1990 Bordeaux wines for their quality and cellaring potential. In April 2003, during a tasting of the First Growths and of some Second Growths from the Left Bank, however, wine critic Thierry Paul Leroux was disappointed by the evolution of several of them. At the time, and without excluding a worst-case scenario, it was thought that the wines were in a "dumb" phase, he wrote on www.EliteWine.com

Based on the thirteen 1990 First, Second and Third Growths from Saint-Estèphe, Pauillac, Saint-Julien and Margaux appellations that Thierry Paul Leroux tasted recently, it is now certain that the worst has happened. The 1990 Bordeaux wines from the Left Bank, including those known for their great cellaring potential, are dying.

Since only one Saint-Emilion was tasted, unfortunately with the same result, Thierry Paul Leroux contacted world-famous Bordeaux-based wine consultant Stéphane Derenoncourt to see if the catastrophic findings also applied to the wines from the Right Bank. Derenoncourt’s exact answer was: "For the Right Bank, it's even worse!"

“Today, it does not matter what are the factors responsible for this very disturbing result; the possible explanations will be examined later. What matters is that wine enthusiasts must know that the 1990 Bordeaux, including the very best of them, should be drunk rapidly, unlike what wine critics said” wrote Leroux on EliteWine.com. “The 1990 vintage does not have the cellaring potential of the great vintages in Bordeaux. Either from the Left Bank or from the Right Bank, the 1990 Bordeaux are dying” he added.

These findings have implications for wine lovers, wine collectors and wine auctioneers worldwide as the 1990 vintage in Bordeaux is considered to be one of the best of the 1990s as is reflected in prices, often reaching several hundred dollars per bottle.

EliteWine.com is an online magazine for the world’s most discriminating wine lovers. Thierry Paul Leroux, wine critic and wine consultant with over 30 years experience, can be reached at (512) 470-5944 or by fax: (512) 386-89

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

March 08, 2022

Gout Relief - Cherry Juice or CherryFlex One a Day Softgels: Tart Cherries are a Natural Cox - 2 Inhibitor for Pain Relief from Joint Inflammation and Gout

Tart Cherries are natural Cox - 2 inhibitors for joint inflammation and Gout. Daily consumption of one ounce of Brownwood Acres Montmorency Tart Cherry Juice Concentrate or CherryFlex One a Day Softgels is an easy way to enjoy all of the health benefits of Tart Cherries.

(PRWEB) March 8, 2022 -- Medical research has shown Tart Cherries to contain anti-inflammatory compounds. Many people are reporting Arthritis, Gout and Fibromyalgia relief from taking Tart Cherry Juice Concentrate or CherryFlex Softgels.

One of the most researched aids for Gout is Cherries. Gout is caused by the build up of uric acid in the blood stream and eventually the joints. Gout is a type of arthritis (inflammation of the joints) that mostly affects men age 40 and older. It is nearly always associated with an abnormally high concentration of uric acid in the blood. Uric acid is produced in the liver and enters the bloodstream. Under certain circumstances, the body produces to much uric acid or excretes to little. As uric acid concentrations increase, needle like crystals of a salt called monosodium urate (MSU) form. In time, MSU crystals accumulate and cause inflammation and pain, symptoms typical of gout. Cherries contain flavonoid compounds that can lower uric acid and reduce inflammation.

Because they contain the anthocyanins and flavones found in tart cherries, CherryFlex capsules and cherry juice concentrate can be effective in reducing the pain associated with gout. Recent studies also show that the antioxidant compounds in Cherries may be 10 times stronger than Aspirin or Ibuprofen in relieving arthritic pain. In addition, Tart Cherries contain Melatonin which helps with the bodies sleep rhythms and Perillyl alcohol, thought to shut down the growth of cancer cells by depriving them of the proteins they need to live.

Read interesting research and testimonials about Cherry Juice and CherryFlex Softgels at: http://www.brownwoodacres.com

Posted by Industrial at 03:40 AM | Comments (0)

Linda’s Mission: Make Elk a Household Word

Linda Karber aims to make a thriving market for elk meat. That means putting in on everyone’s list as a healthful alternative to beef, pork, chicken and fish.

Watertown, SD (PRWEB) February 8, 2022 -- When Linda Karber sets her mind to something, she doesn’t stop until she gets it done. Her current mission is to make a thriving market for elk meat. That means putting in on everyone’s list as a healthful alternative to beef, pork, chicken and fish.

Karber has been raising elk for almost 30 years, but until recently her markets have been for breeding stock, for hunting reserves and for the horns, which are used in traditional Asian medicine. When she took possession of a sizeable herd in 1988 as part of a divorce settlement, she knew she had to find more buyers.

“My first thought was, ‘What am I going to do with all these elk,’” she said. “Then I decided to go to work promoting the elk industry. I made videos of all the elk herds in South Dakota and took them to all the major fairs across the state. I wanted to convince farmer’s that raising elk was a great use of their land and show them that elk can be an alternative agricultural industry.”

Karber became active in the South Dakota Elk Breeders Association, but after two years she still had a lot of elk on her hands.

“Some people from the Governor’s Office of Economic Development came to one of my trade-show booths one day and offered to help with a grant for a feasibility study on raising elk for their meat,” Karber continued. “Up to that time, South Dakota had not been a factor in the elk-for-meat market.

“So we learned what it would cost to raise elk for butchering, where the markets are and what the competition is. I tried giving away free elk burgers at butcher shops just to let people know that elk meat was available, but I didn’t make a lot of progress until someone told me about a local woman who does a wonderful job of building effective websites.”

“I can’t go marketing elk meat all over the country, so selling on the web made a lot of sense,” Karber said. It was in 2000 that www.elkmeatshop.com was born.

“It took two years before we were in the black, but I didn’t get discouraged because the internet sales built steadily,” Karber explained. “Now I’m raising more elk and sometimes have to buy from other South Dakota producers.”

Karber is finally in the black herself, but she’s not finished with her mission. “Elk meat is the perfect main course for today’s health-conscious eaters,” she said. “It has more protein, less fat and fewer calories than turkey, chicken, beef, pork, salmon and even buffalo. My goal is to make that common knowledge.”

Posted by Industrial at 03:37 AM | Comments (0)

GourmetStation Introduces New Cajun Menus – Let The Good Times Roll

Cajun cuisine is one of the fastest growing menu preferences in the US, but not all regions offer authentic Cajun style food. That’s why GourmetStation is introducing three & four-course Cajun dinners delivered anywhere in the US. With just a mouse click, any US patron can order Cajun dinners and bring a taste of New Orleans right to their dinner table.

(PRWEB) March 8, 2022 -- Millions of tourists visit New Orleans each year to escape to a world a-mingle with French culture and Southern heritage. History, architecture and Mardi Gras all lure visitors to New Orleans, but no attraction is as strong as the food. Whether a gumbo cook-off in the French Quarter, an oyster feast in a Bourbon Street pub or bananas foster at Brennan’s, food is the centerpiece of a New Orleans experience.

GoumetStation, an online provider of three & four-course gourmet dinners, has decided to bring a taste of New Orleans to any patron anywhere in the US. Deep chilled dinners arrive in an elegant sealed cooler ready to heat, plate and serve in about thirty minutes. “Not only is preparation easy and convenient” says founder Donna Lynes-Miller, “but the New Orleans style cuisine is delicious and the experience is fun and original. No detail is missed, from spicy sausage & chicken gumbo to the praline pecan cheesecake. The goal is to provide a Cajun dinner experience to remember.”

Four course Cajun menus include artisan bread like traditional French baguettes, spicy stews and gumbo, entrees like bayou peppered catfish topped with secret ya ya sauce, praline cheesecake and a packet of Viazza coffee. Three course menus include quiche Lorraine for starters, entrees like Cajun stuffed pork chop with red beans & rice, and crème brulee cheesecake. Prices range from $69.99 to $79.99 for two.

Other menu selections include Parisian, Tuscan, and Fusion. “We designed our menus to romance the regions they represent,” says Lynes-Miller. Parisian is described as sophisticated, Tuscan as family friendly, and Fusion as exotic. “Cajun is casual and fun and definitely let’s the good times roll.”

For more information visit www.gourmetstation.com or call 1-888-944-9794

Posted by Industrial at 03:34 AM | Comments (0)

March 07, 2022

Legendary White House Pastry Chef Joins L’Academie de Cuisine

Former White House Pastry Chef Roland Mesnier is joining the teaching staff at the recently expanded L’Academie de Cuisine.

(PRWEB) March 7, 2022 -- Pastry Chef Roland Mesnier, who retired from the White House in November, 2004, will be joining the teaching staff at L’Academie de Cuisine, Founder and Director Francois Dionot announced today. L’Academie de Cuisine is a well-known culinary arts school that serves the Washington, DC region and beyond from its home in nearby Gaithersburg, Maryland.

Hired by Rosalyn Carter in 1977, Mesnier was the White House Executive Pastry Chef for 25 years, creating pastries for hundreds of state dinners as well as family occasions. He also developed the original Pastry Chef Program for L’Academie de Cuisine in 1979 and continued to teach the program until 1988.

“We are thrilled to have Roland Mesnier back in the fold”, said L’Academie de Cuisine Director Francois Dionot. “He is one of the most accomplished pastry chefs in the world. His dedication to classic French pastry techniques and his love for education will provide an unparalleled opportunity for aspiring students.”

The announcement came on the heels of L’Academie’s grand opening of a 6,000 square foot expansion of the school on March 6. At that event, the new pastry chef kitchen was dedicated to Mesnier.

Mesnier recently published “Dessert University”, a pastry cookbook in which he shares his years of expertise creating confections for the First Families and international dignitaries. He will begin teaching aspiring pastry chefs during the spring 2005 session. “Trayed Desserts, Presented in the Manner of a State Dinner” will be his first class.

With expansion of the school to 13,000 square feet, Mesnier will have all the space he needs for instructional lessons as well as grand buffet displays, according to Mark Ramsdell, Head Instructor in the pastry chef program. “He will be able to offer students the personal attention and small class size they have come to expect at L’Academie.”

L’Academie is currently accepting applications for the April 2005 and July 2005 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. Due to the school’s expansion, the professional pastry chef programs are now offered four times a year – January, April, July and October.

About L’Academie de Cuisine
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 pastry chefs in the Washington, DC area.

Xeal Inc. Press Release Marketing

Posted by Industrial at 10:37 PM | Comments (0)

March 04, 2022

Statement of Alex Avery on Advertising Standards Authority (UK) Ruling on False Organic Claims

Where are the United States Regulators?

(PRWEB via PR Web Direct) March 4, 2022 -- On March 2, the UK’s Advertising Standards Authority (ASA) ruled that the Soil Association, a trade and marketing organization that both campaigns for and certifies organic food, must stop making the claim that organic food is healthier than conventionally produced food. The ASA concluded that, "in the context of a leaflet encouraging donations to help promote organic produce over that produced by industrial farming, readers were likely to interpret the claim 'Organic farming produces healthy food' to imply that organic food was healthier than non-organic food and eating organic food would have no harmful effects." The Authority noted that the Soil Association "did not show organically-produced food conveyed noticeable health benefits over and above the same food when conventionally produced or that a diet of organic food could guarantee no harmful effects." The Authority also ruled that organic is not more humane to animals, as the Soil Association has claimed

The issue of truthful and non-misleading marketing of organic foods in the U.S. deserves similar scrutiny. Extensive, publicly available research clearly indicates that U.S. consumers mistakenly believe organic foods to be healthier, more nutritious or have other qualities and claims for which there exists no scientific evidence or medical support. These beliefs are being driven by false and misleading marketing by U.S. organic products companies, their trade associations and the activist groups they fund.

Where are the U.S. regulators to protect consumers? Where are the industry and trade groups in protecting the reputation of U.S. food and agriculture against these types of marketing claims? False and misleading labeling and marketing of organic products with health, nutrition and safety-related claims is pervasive. How can we avoid the damage to the reputation of our food and agriculture industries among consumers in the U.S.? Purveyors of organic products know that fear sells, and that is what they have used time and again, attempting to impact consumer attitudes towards everything from beef to milk to apples. It is the responsibility of our government and industry standard setters to return the playing field to level and time to protect American consumers from the organic myth.

We urge the U.S. Food and Drug Administration, U.S. Federal Trade Commission, U.S. Department of Agriculture and responsible food, grocery and farming organizations to address this issue so that consumers are not misled into spending more of their limited food budgets on products falsely marketed as healthier or safer, and to address the damage caused to America’s traditional non-organic farmers who’s products are falsely disparaged as less safe.


Alex Avery
(540) 255-6378

Posted by Industrial at 02:18 AM | Comments (0)

Gig Harbor Business Owner, Sharon Snuffin Recognized Nationally for 30 Years of Catering Excellence

Gig Harbor Business Owner Recognized Nationally for 30 Years of Catering Excellence

Tacoma, WA (PRWEB) March 4, 2022 -- Gig Harbor Business Owner Recognized Nationally for 30 Years of Catering Excellence.

Sharon Snuffin, owner of Snuffin’s Catering of Gig Harbor, WA was recognized in Catersource Magazine, a national resource for caterers, for providing 30 years of catering excellence in the Puget Sound area. The national recognition spotlights Sharon Snuffin as a successful small business owner and a role model for other caterers and women owned businesses.

Sharon Snuffin realized her natural ability for cooking and started a home-based business in 1975, which began with her traveling to other’s houses and cooking for their events. With the support of Sharon’s late husband, Dan Snuffin, Snuffin’s Catering officially opened for business in 1985 and continues to serve elegant, gourmet style foods to brides and grooms, family and corporate affairs.

Today, Snuffin’s Catering is a $1.4 million a year business. Snuffin gives these words of advice to future caterers, “Avoid borrowing money, get your hands in there every so often, and don’t postpone joy.” That last piece of advice Sharon received from another caterer and uses it in her advertising because she sees it as a good recipe for catering.

Please visit www.snuffins.com for more information on Snuffin’s Catering or to view Snuffin’s Catering Gallery. Pictures Available.

Contact Information:
Rachael Costner, CEO
Sands Costner & Associates
Amy Olcese, Public Relations
Sands Costner & Associates

Posted by Industrial at 01:50 AM | Comments (0)

March 03, 2022

Global/Image Nutrition Launches Diet Java Max Coffee and Type 2 Health Formula Capsules

The new “lipo-slurp-tion” natural diet product promotes weight loss and fights Type 2 Diabetes.

Dunedin, FL (PRWEB) March 3, 2022 –- Global/Image Nutrition announces the launch of their new, natural diet products Diet Java Max Coffee and Type 2 Health Formula Capsules. A blend of quality and carefully selected “Grade A” coffee beans combined with all-natural ingredients to promote weight loss and help fight Type 2 Diabetes, in only four weeks, Diet Java Max has already received substantial attention in both the print and news media with their original and unusual slogan “lipo-slurp-tion.” Type 2 Health Formula consists of the same quality ingredients as Diet Java Max in capsule form.

In a January 14th morning news segment on the NBC affiliate Channel 8 in Tampa Bay, Global/Image Nutrition President Ron Vassallo shared his phenomenal Diet Java Max success story with news anchor Gayle Guyardo as a response to the original article published in In Touch magazine about new and “crazy” diet trends. Mr. Vassallo shared his medical history, including medical reports spanning seven months and several “before and after” photographs.

“At the time of the interview, I had been drinking Diet Java Max for seven months,” Mr. Vassallo explained. “I was a Type 2 Diabetic and overweight with high triglycerides, high cholesterol and a very high A1c blood sugar level. By drinking two cups of this gourmet coffee every morning and one to two cups every afternoon, I had lost 64 pounds in seven months time, with an additional 10 in the last month since the interview.”

In addition, and as demonstrated by his very recent medical reports, after drinking Diet Java Max for only four months, Mr. Vassallo’s physician reduced his Diabetic prescription medication intake by one half. “My personal physician was so amazed by these results that he placed 12 of his other patients who were also Type 2 Diabetics on Diet Java Max, and those who followed the program showed similar results after four months. I am now thrilled to be living free of any Diabetic medication,” Mr. Vassallo added.

Since airing on Channel 8, Global/Image Nutrition has also introduced the Type 2 Health Formula Capsules, especially helpful to Type 2 Diabetics and containing the same quality ingredients found in Diet Java Max Coffee.

About Global/Image Nutrition
Since the airing of the Channel 8 news report on January 14, 2005, the Diet Java Max web site www.globalnutra.com has received over 25,000 hits, with many new customers and friends reporting weight loss, lost inches and appetite suppression by using Diet Java Max. Both diet products are manufactured in a FDA-inspected plant located in Clearwater, Florida. Their company goal is to provide customers with products that give an incentive to continue on a personal journey to look and feel better without taking prescription medicine. For more information about “lipo-slurp-tion,” visit www.globalnutra.com

Media Contact:
Ron Vassallo
Global/Image Nutrition

Posted by Industrial at 01:48 AM | Comments (0)

Rowena’s Eat Dessert First Week

Rowena's, creators and producers of gourmet foods and a specialty in cakes, will celebrate "Rowena's Eat Dessert First Week" by crowning four ladies in waiting and one queen on May 6. "It's a fun week and we like to have fun," says Rowena J. Fullinwider, owner of Rowena's, Inc.

(PRWEB) March 3, 2022 -- Each year Rowena’s, creators and producers of gourmet foods located in Norfolk, Va., celebrates “Rowena’s Eat Dessert First Week” in May, and so do hundreds of others around the world. Rowena’s created the holiday in 2003(with the help of Chase's Calendar of Events) to encourage everyone to have a little fun, and it has caught on. This year Rowena’s is adding a little more fun—the company is looking for a Queen for the Day and will honor her on Friday, May 6

“We encourage everyone to stop in and fill out a registration form,” says Rowena J. Fullinwider, president of Rowena’s, Inc. “Then each Friday in April we’ll draw one name. The winner will receive a fun-filled basket of goodies valued at $100, and will be entered in the Queen for the Day drawing.” No purchase is required to enter the contest.

On May 6, the five chosen “Ladies in Waiting” will gather for a delightful tea with all the fixings, and one lucky winner will be chosen “Queen for the Day,” winning a grand prize package valued at over $1,000 and including a glorious spa extravaganza, dinner for two, tea for six at Rowena’s Tearoom, and lots more. “It will, of course, include Rowena’s cakes—one a month for six months,” says Fullinwider. “Don’t wait! Come to Rowena’s today to put your name in the pot—the teapot that is.” Rowena’s is located at 758 West 22nd Street, Norfolk, Va.

Rowena’s, Inc., located at 758 West 21st Street, Norfolk, VA 23517, has been in operation since 1983. It is housed in a 15,000-square-foot facility containing a retail store, an elegant tearoom, offices, two warehouses, bakery and spacious kitchens. Now in its 22th year in business, the company employs 18 people full time and up to 125 seasonally. Rowena’s wholesale line of products can be found in over 2,000 gourmet and gift shops and catalogs across the United States, and to a limited extent, in Canada and Europe. The company’s full-color retail mail order catalog is distributed to an ever-growing customer list throughout the world. For more information, call 757-627-8699 or 800-627-8699, or email e-mail protected from spam bots. Visit Rowena’s on the Web at http://www.rowenas.com

Posted by Industrial at 01:47 AM | Comments (0)

March 02, 2022

HoodiaDietPill.com Launched New Hoodia Diet Pill

HoodiaDietPill.com - The leading source of Phentramine & Adaprex Diet Pills with Hoodia is now offering a line of weight loss diet pills with Hoodia. Hoodia has been described as a "wonderdrug" by major news sources.

(PRWEB via PR Web Direct) March 2, 2022 – PGHProducts – Parent Company of HoodiaDietPills is pleased to announce Phentramine Hoodia Diet Pills and Adaprex Hoodia Diet Pills.

Our mission: To develop and offer products formulated from all natural, non-prescription ingredients that would mimic the effects of popular weight loss medications. We took it a step further and added the most sought after diet ingredient in the market today – Hoodia Gordinii (as seen on 60 Minutes) meanwhile providing impeccable customer services.

"Imagine this: an organic pill that kills the appetite and contains a molecule that fools your brain into believing you are full." Quote from BBC News Report, 30.05.2021

Phentramine and Adaprex - Hoodia Diet Pills with Hoodia Gordonii cactus is the most exciting new nutritional supplement to come out in years. Hoodia Cactus is not really new, it has been used by the San indigenous tribal people in South Africa as a natural appetite suppressant and thirst quencher during long hunting trips for generations.

When using Phentramine Hoodia Diet Pills or Adaprex Hoodia Diet Pills, the diet pills can help
• Suppresse your appetite • Increase energy levels • Give you a feeling of being full and satisfied and help control blood sugar and cravings with a normal level.

Contact Info
Merritt Ambrose, VP

Posted by Industrial at 01:45 AM | Comments (0)

Melts in Your Mouth, Nourishes Your Body

Soy Food Craze Explodes to Chocolate

Belle Harbor, NY (PRWEB via PR Web Direct) March 2, 2022 -- ChocoSoy® (www.chocosoy.com) has announced today the retail availability of its first line of 100% Vegan, Soy-Milk Chocolate products for the US market. Chocosoy® is a delicious chocolate made from non-GMO soy milk. ChocoSoy® was developed to provide a delightful delicacy for those who enjoy the sweeter things in life, but still want or need to pursue a healthy lifestyle.

The product was formulated for the US market by Yehuda Fruchter, whose company, Envoy Global, Inc., manages the e-commerce business for Glenn Foods, Inc. (www.glennys.com), makers of the popular Glenny’s Soy Crisps. “My experience with Glenny´s introduced me to the value and demand for soy products in the US,” explains Yehuda Fruchter, founder of ChocoSoy®. “My interest peaked when I discovered that my 2-year old cousin, Arad, could not eat regular milk chocolate due to his allergies and lactose-free diet. I set out on a mission to create a line of chocolate, that tasted like real milk chocolate, but that my cousin could enjoy despite his various food allergies.”

Yehuda’s quest has paid off. ChocoSoy®´s first product, is a delicious chocolate nugget that provides pure bliss to your senses and a rich amount of healthy soy isoflavones for your heart and bones. ChocoSoy® is 100% Vegan, Lactose-Free, Gluten-Free, and made with organic sugar (non-bone char refined). It is beautifully packaged in environmentally-friendly boxes and fastened with Buriti Palm from Brazil. What does two-year old Arad have to say about ChocoSoy®? “Well, he does not speak much yet,” answered Mr. Fruchter, “all I know is that he eats about 10 ChocoSoy® ´s a day and I´m now his favorite cousin.”

Consumers are already praising the taste and quality of ChocoSoy®. “I was amazed that there was no trace of a soy taste from your ChocoSoy® chocolates. They are rich, decadent, and very reminiscent of milk chocolate," rejoices Mimi Clark, Vegan Cooking Instructor, Fairfax Station, VA. "I just received ChocoSoy® and I must tell you they are by far the most delicious candy I have had in a long time. I personally can't eat regular chocolate, but these set fine with me. Thank You!," says Alfina Redkoles of New Jersey.

ChocoSoy® is also being highly recommended by registered dieticians. "For those who cannot or choose not to eat milk chocolate, ChocoSoy® is a great alternative”, says Dina Aronson, Registered Dietitian and Author of “The Food Allergy Survival Guide”. According to the Nutrition TwinsTM, , Lyssie and Tammy Lakatos, authors of the “Fire Up Your Metabolism”, “ChocoSoy® looks and tastes awesome and it is the perfect way to quench a sweet tooth craving in only 50 calories!”

ChocoSoy® is available for purchase online at http://www.chocosoy.com, or at the finest vegan online retail stores including, http://www.healthy-eating.com, http://www.veganessentials.com http://www.veganstore.com, and http://www.foodfightgrocery.com

For More Information please contact Yehuda Fruchter

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

23rd Annual Napkin Art Contest Seeks Submissions

The 23rd Annual Napkin Art Contest sponsored by Mama's Royal Cafe in Oakland, CA is seeking submissions and will award a top prize of $300 to the winner.

Oakland, CA (PRWEB) March 2, 2022 -- Ever doodle on a napkin? We all have, but “Napkin Art” is more than doodles at Mama’s Royal Cafe in Oakland, California. “Twenty-three years ago I started collecting the artistic napkin doodles left behind at the cafe,” said Mama’s owner George Marino. “They were just too creative to throw out.”

According to Marino many came from the artists in the community. Soon after he decided to give incentive to this creativity by sponsoring a napkin art contest. Now 23 years and 22 contests later the cafe has more than a thousand pieces in its napkin art collection, including work by local artists Claire Cotts, Julia L. Kay, Mark Ziemann and Michele Montez. The collection also includes hand painted napkins from the 1890's by the San Jose Parlor of The Daughters of the Golden West.

Now it’s time for the 23rd annual competition and Marino expects over two hundred new submissions. “Most of the entries still come from the Bay Area”, he says, “but the contest has received entries from as far away as New England and Japan.” Different artists judge the contest each year. Judges have included accomplished artists such as Raymond Saunders, Mike Henderson, Jerald Silva, Don Farnsworth, and Louise Stanley.

Amateur, student and professional artists are all encouraged to enter. According to Marino, “The absorbency and fragility of paper napkins are an equal challenge to everyone”. Last years winners are currently on display at the cafe. This year’s contest is accepting submissions through the end of March. Judging takes place soon after with awards announced on April 15th.

1st prize $300, 2nd $150, 3rd $75, (25) honorable mentions - breakfast or lunch for 2 at Mama's.

Contest Rules:
1. Any paper napkin can be used.
2. Send entries to: 23rd Annual Napkin Art Contest, Mama’s Royal Cafe, 4012 Broadway, Oakland, CA 94611
3. Entries must be received by March 31, 2005.
4. Limit 5 entries per person.
5. Decisions of judges final.
6. All entries become property of Mama’s Royal Cafe.

Mama’s Royal Cafe, adjacent to Piedmont, Rockridge and Berkeley, has been dishing-up scrumptious breakfast and lunch since 1974. The cafe has received "best" awards from San Francisco Focus, East Bay Express, Bay Guardian, S F Magazine and the S F Chronicle. The great food is an inspiration for loyal patrons and napkin artists too.

Digital pictures of past napkin art & Mama’s Royal Café cafe are available upon request.

George Marino, Mama’s owner and founder of the Napkin Art Contest, is available for interviews.

Posted by Industrial at 12:09 AM | Comments (0)


Great new diet product with all-natural ingredients delivered in gourmet coffee or available in capusule form to help fight weight loss and/or Type 2 Diabetes.

(PRWEB) March 2, 2022 -- On January 14, 2022 Gayle Guyardo [news anchor] from the Channel 8 [NBC affiliate] morning news show, did a feature story on a local Tampa Bay company that manufactures and sells Diet Java Max Coffee. An article about various types of diet programs used around the country was recently published in, “In Touch” magazine. The magazine article “highlighted” a particular slogan that was used by this local Tampa Bay Company, in conjunction with their “Diet Java Max Coffee.” The slogan that this company used was, “Lipo-slurp-tion,” which “In Touch” magazine listed under the heading of “crazy diets.” They say that sometimes-bad press is also good press? This magazine published an article about diets/products that they obviously knew nothing about.

Channel 8 made a decision to run the story about this local company that used a funny “slogan” called “Lipo-slurp-tion.” Gayle Guyardo, who is one of the popular local morning show anchors in Tampa Bay area, talked about a local man, who had been using the Diet Java Max Coffee for 7 months at the time of the interview. This individual was also a Type 2 Diabetic, who was overweight, high triglycerides, high cholesterol, and had a very high A1c blood sugar level. Not too uncommon for many people these days, who need to make some lifestyle changes in their daily life?

Channel 8 was given a personal medical report on this individual before using the Diet Java Max Coffee and then given the most recent medical results that were taken just two days before the interview took place. Channel 8 was also given some before and after pictures of this individual. The pictures and the reports combined showed that without a doubt, that the Diet Java Max Coffee product was certainly not a “crazy diet.”

The viewer was informed that by drinking two cups of this great tasting gourmet coffee every morning and one to two cups every afternoon that this individual had already lost 64 pounds in 7 months time. Additional results, demonstrated by medical reports, showed that after only four months of drinking this Diet Coffee, this individual was placed on “one half” of his prescribed Diabetic medicine. His personal physician [Dr. Ronald Fernandez] was so amazed by these results that he placed 12 other patients, who were also Type 2 Diabetics, on Diet Java Max. The patients who carefully followed the directions of this product showed similar results after 4 months of drinking Diet Java Max Coffee.

If this company were to select a new slogan it could read, “What’s In A Cup?” The coffee beans that are used in Diet Java Max are “Grade A” quality beans and are carefully selected. The all-natural ingredients that are carefully blended into this gourmet coffee suggest that this proprietary blend of ingredients has a pronounced benefit to healthy solutions for weight loss and to help fight Type 2 Diabetes. Diet Java Max Coffee and the new Type 2 Health Formula Capsules, which have just been introduced, are manufactured in a FDA inspected plant located in Clearwater, Florida.

Since the airing of the Channel 8 news report, on January 14, 2005, the Diet Java Max web site [www.globalnutra.com] has received over 25,000 hits from interested people, who also want to know what “Lipo-Slurp-Tion” is all about? Diet Java Max Coffee is now four weeks old since its introduction on Channel 8. Since airing on Channel 8, the manufacturer of Diet Java Max has introduced their new “Type 2 Health Formula Capsules.” These new capsules use same the quality ingredients that are used in the Diet Java Max Coffee. The new capsule formula is especially helpful to Type 2 Diabetics. The individual interviewed on Channel 8, who originally lost 64 pounds, has now lost a total of 74 pounds. An additional 10 pounds has been lost since January 14, 2005, and this individual is now completely off of any Diabetic prescribed medicine.

This product really works! I am the individual who is very happy to report on my personal results of fighting weight gain and Type 2 Diabetes. The positive phone calls and e-mail from new friends and customers that have already seen immediate results from using Diet Java Max has been very exciting! Weight loss, inches lost, and appetite suppressed has been reported by many people already using Diet Java Max Coffee, who are also excited about this “crazy diet” that uses “Lipo-Slurp-Tion” to get results. Our company goal is to provide customers with products that give an incentive to continue on a personal journey to look and feel better without taking prescribed medicine.

Ron Vassallo
Global/Image Nutrition

Posted by Industrial at 12:08 AM | Comments (0)

February 28, 2022

Scientists Prove How to Value a Bottle of Wine, Just by Feeling its Dimple

Scientists have shown it is possible to value a bottle of wine just by feeling the depth of its dimple. The theory, which until now had been reported to be an urban myth, was proven by making measurements on bottles of wine of different prices. The fact will provide a useful trick for visitors to parties.

Birmingham, UK (PRWEB) February 28, 2022 -- A British scientist has shown it is possible to value a bottle of wine just by feeling the depth of its dimple. The theory, which until now had been reported to be an urban myth, was proven by making measurements on bottles of wine of different prices. The fact will provide a useful trick for visitors to parties.

Scientist Dr Karl Blanks, a graduate of the University of Cambridge, was frustrated when his friends dismissed his claim that expensive wines tended to have deeper dimples. A search on the Internet failed to support his belief – in fact some websites claimed the theory was an urban myth.

In response, Dr Blanks created a purpose-made depth gauge and carried out measurements on a large number of bottles of red wine at his local supermarket. The results suggested a clear link between dimple depth and price, which could be best described by the equation

Price of Bottle = (Dimple Depth in Millimetres + $6.65) / 4.314

Statisticians from around the world provided their support to verify that the results were valid. “Although the equation does not tell the whole story”, said Dr Blanks “it clearly demonstrates that there is a relationship.”

So whether you are receiving a bottle of wine as a gift, or making a choice between two bottles at a party, this quirky trick might come in handy.

The home-made depth gauge, which was used to make the measurements, was auctioned on eBay and fetched £2.70 (GBP).

For additional information, it is strongly recommended that you visit www.itchysquirrel.com or contact Dr Karl Blanks on +44 7715 809444, or email via the website.

About Dr Karl Blanks:
Dr Karl Blanks graduated with a PhD in Natural Sciences from the University of Cambridge in 1997 and is now the International Development Director for phone company Mobell Communications Ltd. This project is how he chooses to spend his spare time.

Contact Information:
Karl Blanks
+44 121 243 1262
+44 7715 809444 (mobile)

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

February 25, 2022

Hispanics Embrace Healthy Cooking Traditions That Preserve Cultural Preferences

Sazonando con Harry a hit with readers and provides inspiration of Hispanic culinary success story

Dallas, TX (PRWEB) February 25, 2022 -- Chef Harry Salazar represents the American dream of so many Mexican immigrants not only in Dallas but across the nation. Now, Chef Harry has transformed that dream into a shared dream for many Hispanics and non-Hispanics alike—healthy Mexican culinary dishes that are leaner yet savory without compromising culture.

Earlier this month, Chef Harry’s recipes made their print debut in Diario La Estrella, the first Spanish daily in the DFW area. “We recognize the tremendous opportunity for our readers to have access to high culinary recipes that are both relevant to our cultural preferences and offer our community healthier cooking alternatives,” explained Javier Aldape, publisher of Diario La Estrella.

Chef Harry’s experience is one that also brings La Estrella readers additional value—his inspirational success story and the opportunity to dispel the myth that Mexican men stay out of the kitchen. The column further extends the reach of his culinary recipes to La Estrella readers from Sazonado con Harry events and programming.

Chef Harry Salazar took his message to the community last summer presenting his unique style and recipes to national Hispanic leaders and community members at the LULAC (League of United Latin American Citizens) National Convention in San Antonio, Viva Dallas and at the State Fair of Texas in 2004. After getting an overwhelming response, Chef Harry has embarked on sharing his recipes through the Summer Grill Tour that will specifically target Hispanic audiences in a number of Texas cities. Sponsorship opportunities are currently under negotiation with a number of food related companies.

Chef Harry has also hosted a national Hispanic-focused cooking show entitled, Sazonando con Harry that aired on Hispanic Television Network and has been featured on various Spanish and English television segments.

“I am very excited about the column and sharing my experiences with a segment of the community that until now has had little access to healthy Mexican cooking” stated Chef Harry.

Sazonando con Harry was the first nationally televised cooking show produced by an independent production company in the US.

Posted by Industrial at 07:55 PM | Comments (0)

Gourmet Coffee Retailer Offers World’s Finest Jamaica Blue Mountain Coffee for Less than 50 cents Per Cup

Americans have gotten used to paying as much as $2 per cup for "Regular" coffee from premium coffee houses when they can have Jamaican Blue Mountain Gourmet Coffee, known as the finest coffee in the world, for less than 50 cents per cup when brewed at home.

Parlin, NJ (PRWEB) February 25, 2022 -- American’s have come to accept high prices charged by premium coffee houses, up to $2 a cup, for just “Good Coffee.” Often those consumers are not aware that they can enjoy what has been called the world’s best coffee, Jamaica Blue Mountain Gourmet Coffee, for less than 50 cents per cup when brewed at home.

American coffee lovers who are sometimes put off by prices above $30 per pound in the U.S. for Jamaican Blue Mountain Gourmet Coffee don’t realize that there are over 35 standard cups of coffee to a half-pound bag. Compared to many premium coffee bar prices, that makes the cost of each cup brewed at home cost less at about 50 cents or so per cup for this recognized premium brew that has been called the best coffee in the world. Coffee houses routinely charge three to four times that for just average coffee.

Coffee was first introduced to Jamaica by the English governor of the island, Sir Lewis Hawes in 1728, when it was still a British colony. The Queen of England still gets her coffee by mail order from Jamaica. The Japanese currently import 85% of all Blue Mountain coffee produced, according to the Jamaican government. Japanese prices sometimes approach as much as $62 per pound.

Jamaica Blue Mountain coffee is not a brand, but a recognized growing region between 2000 and 5000 feet elevation in the Blue Mountain region on the Island of Jamaica. The mountainous region above 5500 feet to the highest peak at 7400 feet elevation is maintained as a forest preserve. The growing conditions in the Blue Mountain range are considered ideal for coffee with cool misty conditions and incredibly rich soil with high rainfall and excellent drainage to contribute to the smoothest coffee produced anywhere in the world.

The Jamaica Coffee Industry Board was formed in 1950 to monitor and assure quality processing and production techniques and verify growing regions. No beans grown below 2000 feet elevation or outside the Blue Mountain range can be labeled Blue Mountain Coffee. The quality controls assure the highest standards of gourmet coffee production and guarantee the richest, most flavorful, low acidity coffee with a hint of sweetness and exquisite bold aroma. Most Jamaican coffee is grown by small farmers throughout the mountainous region.

This fine gourmet coffee blend can now be purchased online from Gourmet Coffee Retailer, TastesoftheWorld.net where visitors can visit the Coffee Talk Forum http://www.tastesoftheworld.net/talk/ to discuss the Jamaican Blue Mountain gourmet coffee from Jablum.

About Tastes of The World
Tastes of The World coffee company focuses on specialty gourmet coffees which are not readily available in the United States. Rare Gourmet Coffee is their business so they make shopping with them risk free. If for any reason you are not happy, they will make it right.

Call 1-877-895-2662

Posted by Industrial at 07:54 PM | Comments (0)

February 24, 2022

Ottawa, Kansas Company Wins Yet Another Five International Food Industry Awards

Results of the 2005 National BBQ Association's Awards of Excellence have been announced and the Ottawa, KS. based company MyHotSauces.Com L.L.C. is sporting five more awards! This brings the total of International Food Industry Awards for MyHotSauces.Com L.L.C. up to an amazing twenty four (24) awards now!

(PRWEB) February 24, 2022 -- Hot sauces and Picante Sauces produced by MyHotSauces.Com L.L.C. have won the following at the 2005 National BBQ Association's Awards of Excellence:

Results of the 2005 National BBQ Association's Awards of Excellence have been announced and the Ottawa, KS. based company MyHotSauces.Com L.L.C. is sporting five more awards! This brings the total of International Food Industry Awards for MyHotSauces.Com L.L.C. up to an amazing twenty four (24) awards now!

(PRWEB) February 24, 2022 -- Hot sauces and Picante Sauces produced by MyHotSauces.Com L.L.C. have won the following at the 2005 National BBQ Association's Awards of Excellence:

Monty's Around The World won 3rd place in the Caribbean BBQ Marinades and Monty's Smoke & Fire won 5th place in the Hot Sauce Category. Monty's Party Picante Medium Hot won 2nd place in the Salsa Category, Monty's Party Picante Mild won 4th place in the Salsa Category, and Monty's Party Picante Black Beans & Corn Chipotle won 5th place in the Salsa Category!

MyHotSauces.Com L.L.C. has an array of fine gourmet hot sauces and picante sauces. They have been in business for over 5 years and have won a total of twenty four (24) international awards so far. "We are always looking to offer people the finest gourmet tastes available in spicy foods!" claims Monty Fritts, president and CEO of MyHotSauces.Com L.L.C., "So far so good! We are proving over and over again just how good our products are! Time to find out for yourselves!"

Monty's products range in heat from very mild, to Ignorant Hot, and features the world's hottest pepper, the Red Savina(R) Habanero

Posted by Industrial at 02:12 AM | Comments (0)

Hurley's Boston Soda Breads™ Expands into the New York Tri-State Area

Hurley's Gourmet Soda Breads Now Available in all 34 Food Emporium Stores

Boston, MA (PRWEB) February 24, 2022 -- SMH Fine Foods, Inc., baker of Hurley's Boston Soda Breads, announced today the availability of their products in all Food Emporium stores throughout the tri-state area (NY, NJ, CT)

The introduction of Hurley's Boston Soda Breads™ to all Food Emporium stores marks the Boston, MA based company's entry to the New York City market. "We are excited to be working with The Food Emporium," said Sean Hurley, founder of Hurley's Boston Soda Breads. "Both The Food Emporium and Hurley's Boston Soda Breads share the same commitment to providing high quality foods to our customers." "The Food Emporium continues to be the market leader in providing customers with specialty gourmet foods," says Leo Beggen, The Food Emporium Director of Deli and Bakery. "We specialize in select, top-quality foods that meet the needs of the metropolitan area's most discriminating customers."

About SMH Fine Foods, Inc.
SMH Fine Foods, Inc. is a Boston, Massachusetts-based, privately held specialty foods corporation. Incorporated in January, 2002, SMH Fine Foods flagship product, Hurley's Boston Soda Breads, is distributed to more than 300 gourmet shops, restaurants, hotels, specialty stores, and fine tea and coffee houses throughout the United States. More information about Hurley's Boston Soda Breads can be found at www.bostonsodabreads.com

About Hurley’s Boston Soda Breads
Hurley's Boston Soda Breads are handmade with fresh all natural ingredients and no preservatives. Each soda bread is baked in individual seasoned cast iron skillets. The result is a distinctively different artisan bread with a moist cake like texture with a sweet crunchy golden crust. Available in a variety of sizes and seasonal flavors:

- Authentic Boston Irish
- Wild Cranberry
- Apple Cinnamon
- Blueberry and Cranberry
- Chunk Chocolate
- Blueberry Crumb
- Pumpkin Spice
- Gingerbread

About Hurley's Boston Soda Crisps
Hurley's Boston Soda Crisps are thinly sliced and savory crisps baked to a golden brown. Crunchy and light, they are a healthy alternative for everyday snacking.

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

The Kitchen Gods; Celebrating Asian America's Best Chefs

Michelob celebrates Asian America’s best chefs with a calendar called The Kitchen Gods - Celebrating Asian America’s Best Chefs. The 13-month calendar profiles Asian American chefs who are members of the Asian Chefs Association (ACA)

(PRWEB) February 24, 2022 -- Michelob celebrates Asian America’s best chefs with a calendar called The Kitchen Gods - Celebrating Asian America’s Best Chefs. The 13-month calendar profiles Asian American chefs who are members of the Asian Chefs Association (ACA).

Each month features an Asian chef and a recipe including one of the products from the Michelob family in creative ways. Products in the calendar from the Michelob family include Michelob, Michelob Light, Michelob ULTRA and AmberBock. Notable Asian chefs and their recipes include: Roy Yamaguchi, Michelob ULTRA Marinated & Grilled Tako Seaweed Salad with Maui Onion Soy Dressing, Martin Yan, New Year’s Firecracker Shrimp, Ming Tsai, Savory AmberBock Braised Oxtail with Preserved Lemon Polenta, Christopher Yeo, Origami Salmon and Khai Duong, Michelob Chicken with Button Mushrooms among others. Please go to http://www.niwapr.com/mcal2005/mich_cal2005.pdf to view the calendar.

"As a member of the Asian Chefs Association, the Michelob calendar has been a fun project to work on together,” said Ming Tsai. “It is wonderful to be acknowledged by a company such as Anheuser-Busch who recognizes the immense popularity of Asian food and culture around the country.”

“The Michelob Asian Chefs calendar features some wonderful recipes,” said Martin Yan. “Anyone who enjoys cooking will have a great time trying them out on their own.”

“We are greatly appreciative for the support Michelob has given us,” said Chef Chris Yeo, Straits Restaurant. “We are excited about this calendar and look forward to working with Michelob as our title sponsor for the Asian Chefs Dinner at the James Beard House in New York in the spring.”

Michelob, a super premium brand of Anheuser-Busch, has been actively involved with Asian food events in support of the Asian Pacific American (APA) community partnering with numerous organizations on projects and events that highlight Asian cuisine.

“Michelob has a strong appreciation for Asian cuisine and we recognize the wonderful talented chefs involved with the Asian Chefs Association,” said John Costello, product manager, Michelob, Anheuser-Busch, Inc. “These Asian chefs play an important role in the advancement and promotion of Asian cuisine and we are pleased to be a part of this effort”.

Michelob’s involvement within the APA community is not the first for Anheuser-Busch. For over 15 years, Anheuser-Busch has contributed to APA communities through the development and support of a variety of programs that help meet the needs of these diverse communities. These programs are designed to provide immediate and long-term benefits to the communities through joint efforts with national, regional and local organizations who are developing the next generation of leadership.

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

About Asian Chefs Association
The ACA was formed in 2002 to provide Asian chefs with a forum to share ideas and promote Asian and Pan-Asian cuisines. The ACA also hopes to enhance the lives of professional Asian chefs with a culture of mutual support, cooperation and learning. For more information, visit www.acasf.com

Grace Niwa
Niwa Public Relations
(508) 238-6547 tel
(646) 644-5799 cell

Julie Sellew
Niwa Public Relations
(508) 238-6547

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

February 22, 2022

An Ideal Meat for Today’s Diet

Elk meat is an ideal protein source for today’s health-conscious, fat-avoiding, calorie- and carb-counting eaters.

Watertown, SD (PRWEB) February 22, 2022 -- What has more protein, less fat and fewer calories than turkey, chicken, beef, pork, buffalo or salmon?

No, it’s not tofu. This meat has much more protein – and taste – than tofu. And it’s leaner than deer meat or beefalo, according to the U.S. Department of Agriculture’s Nutrient Database. Farmer Linda Karber wants you to know that elk meat is an ideal protein source for today’s fat-avoiding, calorie- and carb-counting eaters.

“I’ve been raising elk for almost 30 years,” Karber said, “and it’s amazing how today’s health-conscious eaters are becoming aware of elk meat. It’s not only healthy, but it tastes great and is environmentally friendly, because elk farming has a minimal impact on the land.”

Karber sells elk meat from her website, www.elkmeatshop.com, as well as from some South Dakota butcher shops. Most of what she sells comes from elk she has raised. For internet orders, the frozen meat in cry-o-vaced packaging, which will keep up to two years as long as the seal is not broken, is placed inside a Styrofoam cooler, usually along with dry ice, frozen gel packs or both, and shipped inside a heavy cardboard box. It generally arrives at the purchaser’s home in two or three days.

What cuts of meat can you buy? Various cuts of steak and roasts, elk burger, brats, breakfast and summer sausage, pickled Polish sausage, jerky, pepper sticks, liver, ribs, soup bones. Many of her customers have started buying half or whole elk, butchered to order.

“Elk meat tastes like mild (almost sweet) beef,” Karber said. “Elk can be substituted equally for venison in most standard venison recipes.”

Elk meat is leaner than the meat of domesticated animals like cattle, which have been bred to encourage the marbling of fat, Karber explained. “But the tenderness of elk meat is similar to that of domesticated animals as long as it’s not overcooked,” she added. “The elk meat should be cooked slowly in moist heat.” The elkmeatshop.com website contains numerous recipes and cooking instructions. The site also offers jewelry and other gifts made from elk antlers and the animal’s two ivory teeth, which are its uppers.

Elk are members of the deer family. The North American elk, similar to the “red deer” of Europe and Asia, were called “wapiti” by the Shawnee Indians until the English settlers gave them their current name. The bulls stand about five feet tall and weigh from 700 to more than 1,000 pounds. The females are smaller and lack the antlers of the male.

Elk farming grew in North America in the last two decades of the 20th Century, in part because of the demand from Asian countries for the antlers, which are used in traditional medicines there. More recently, elk meat is becoming recognized as a tasty and healthful alternative to other meats on the family dinner plate.

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

" Faces ... 2005" Join Us As We Kick Off the Spring Party Season

Debut the New Faces of Events by Brawin and Fete
Two of the hottest event planners in Chicago team up to offer a cocktail party like no other! Events by Brawin (full service event management company) and Fete (members based dining organization) kick off the spring party season with an innovative marketing event.

(PRWEB) February 22, 2022 -- “FACES…2005” One part networking to two parts socializing. It’s a cocktail party with a twist! Join us as we kick off the spring party season and debut the new faces of Events by Brawin and Fete. Your hosts for the evening are Brawin Collier and Duane Crenshaw - two of Chicago's hottest event planners! Events by Brawin is a full service event management company specializing in event coordination, marketing and public relations. Boasting an impressive clientele including Lexus, Burrell Communications Group and Associated Publications, Events by Brawin has joined the ranks of the event planning elite.

Fete is a member-based organization that offers its members a progressive dining experience by introducing them to the best that the Chicago dining scene has to offer. The two organizations are collaborating to offer a signature event unlike all others. Set in the prestigious environs of the members only Mid Day Club, guests will be the first to see the new look of Events by Brawin and Fete. Their new websites and marketing materials will make their official debut.

If you aren’t familiar with the two organizations prior to the event, you certainly will be afterwards! The excitement will take place on Friday, March 4th from 7 until 11:00 p.m. Events by Brawin is a full service event management company specializing in event coordination, marketing and public relations.

To learn more about Events by Brawin, please visit us at www.brawin.com
To learn more about Fete, please visit them at www.efete.net

Posted by Industrial at 09:00 AM | Comments (0)

February 16, 2022

Classic Foods Inc. Continues Growth with Food Service - Shane Gray Appointed Vice President of Sales - Food Service

Classic Foods, Inc., North American manufacturer of snack foods including well-known national brand Kettle Classics Potato Chips, has expanded it Food Service Operations appointing Shane Gray as Vice President of Sales – Food Service.

Irvine, CA (PRWEB) February 16, 2022 -- Classic Foods, Inc., North American manufacturer of snack foods including well-known national brand Kettle Classics Potato Chips, has expanded it Food Service Operations appointing Shane Gray as Vice President of Sales – Food Service.

“Gray brings 15 years of marketing, sales, and business development experience to CFI. He is an accomplished advertising executive and his strategic approach makes him an important addition to our executive team. His professionalism will allow us to rapidly grow our Food Service division,” says Florencio Cuétara, President of Classic Foods, Inc.

Gray is in charge of building long-term partnerships and distribution strategies within the fast moving Food Service category. “My objective for Classic Foods is to build profitable results that deliver exceptional customer satisfaction for our Food Service customers,” says Gray.

Grays past experience includes conceptualizing and developing Pizza Hut’s successful “4 for All” pizza combo. He has worked for national fast-food chains such as Taco Bell, Baskin Robbins, Togo’s, Dunkin Donuts, and Allied Domecq. In addition, he served as Taco Bell’s account supervisor for Foote Cone & Belding advertising agency.

Classic Foods, Inc. is a family owned manufacturer of top quality branded snack foods distributed throughout the United States and Canada. Brands include Kettle Classics™ Potato Chips, Stoned Classics™ Tortilla Chips, Baked Classics™ Potato Crisps, Kids Klassics™ Snack Pack and California Classics™, School Snacks. Classic Foods products are available in traditional food-service outlets, institutional locations, and national food chains. For more information visit http://www.kettleclassics.com

Posted by Industrial at 06:19 AM | Comments (0)

February 15, 2022

Survey Shows Importance of Wine's Country of Origin

While 28% of 586 visitors who participated in a recent survey at PoppingCorks.com said that a wine's country of origin was not important to them, 40% and 32% responded that the country was either somewhat or very important respectively. The survey was conducted between December 3, 2021 and February 14, 2022

Toronto ON (PRWEB) February 15, 2022 -- Based on a recent survey conducted at PoppingCorks.com, it appears that a wine's country of origin is still an important consideration to people when they choose wine. Specifically, between December 3rd, 2004 and February the 14th, 2005, 28% of the 586 visitors who participated in the survey at PoppingCorks.com said that a wine's country of origin was not important to them while 40% and 32% responded the country was either somewhat or very important respectively. The new survey question on the site (http://www.PoppingCorks.com) is "Are you aware of the current difficulties facing French wine industry and how concerned are you?"

PoppingCorks.com is a free comprehensive directory of over 2,000 recent wine reviews that saves visitors the time and trouble of going to numerous sites to access current reviews. Site content is continuously updated with material from wine columnists at major US and international publications such as Decanter, Forbes, The Guardian, The New York Times, The Wine Spectator and Wine & Spirits Magazine and from web sites such as The Wine Lover's Page. Links to 143 related wine sites are also provided including links to numerous important wine weblogs of significant value to the wine community. PoppingCorks.com helps people purchase wine for themselves and as gifts and is an in-depth resource for wine writers and educators, professional wine buyers and those who do a lot of business entertaining.

PoppingCorks.com provides several features for users:

• “Tell A Friend:” wine reviews can be easily emailed to friends and family.
• “Bookmark:” users can "bookmark" or save reviews along with their own personal notes for fast future reference.
• “Wine Talk:” visitors can get involved in several discussion forums by posting comments and questions.
• “WineSpotting:” a concise Newsletter that highlights key reviews via email is available.

For further information, please contact e-mail protected from spam bots, visit http://www.poppingcorks.com or call Gary Lahey at 416-201-9730

Posted by Industrial at 07:20 AM | Comments (0)

Lake Champlain Chocolates Spring Gifts Now Available To Consumers

Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its spring line of retail products for Easter, Administrative Professionals’ Day, and Mother’s Day. The new line is arriving on retail store shelves now and is also available at www.lakechamplainchocolates.com

Burlington, VT (PRWEB) February 15, 2022 -- Lake Champlain Chocolates (LCC), a gourmet Vermont chocolate maker, has introduced its spring line of retail products for Easter, Administrative Professionals’ Day, and Mother’s Day. The new line is arriving on retail store shelves now and is also available at www.lakechamplainchocolates.com

Made in small batches from Belgian chocolate and the finest all-natural ingredients, Lake Champlain Chocolates are carefully crafted by chocolatiers who are fanatical about creating chocolates with the honest individuality, charm, quality, and freshness which are synonymous with the spirit of Vermont. Maintaining its tradition of award-winning packaging designed by a Vermont artist, LCC again brings customers one-of-a-kind chocolate gifts for spring.

The new Treasure Surprise Egg combines innovative packaging with gourmet treats. A stand-up egg “cracks” open to reveal an assortment of filled eggs, solid squares, and milk & dark chocolate bunnies. The one-pound Foiled Eggs Gift Bag has a flavor for every taste – coconut cream, hazelnut praline, raspberry cream, caramel, and peanut butter. “Customers wait all year for our filled chocolate eggs,” said Allyson Brown, director of sales. “Many flavors are only available at Easter.” Eggs are also available in a gift box and in one-flavor bags. Small and Large Easter Baskets are filled with epicurean indulgences.

Mr. Goodtime Bunny is a 16-1/2 inch tall, three-pound milk chocolate Easter bunny. Cruisin’ Bunny drives a chocolate car. Both are meticulously hand decorated with white and dark chocolate accents. For the purist, the Classic Easter Bunny, available in both solid milk and dark chocolate, is 6-1/2 inches tall. All come packaged in cellophane tied with colorful ribbon.

The Spring Assortment is fifteen chocolates including the original Chocolates of Vermont, mouth-watering truffles, luscious Raspberry Creams, delectable Hazelnut Pralines, and delicious Pistachio Creams. Pecan Caramel Clusters, crafted from rich roasted pecans, caramel, and milk & dark chocolate, come in a colorful cylinder perfect for gift giving. Spring Truffles nestles five of the coveted indulgences in a colorful gift box. The Flowers Gift Box is filled with milk praline crunch, dark mint crunch, and milk caramel flowers.

Lake Champlain Chocolates offers sweet indulgences that capture the essence of Vermont, the tradition of making fine chocolate, and the pride that goes into each bite. Preservative-free and Kosher-certified, Lake Champlain Chocolates are crafted in small batches from the finest quality Belgian chocolate and select natural ingredients including local Vermont cream, sweet butter, maple syrup, honey, fruits, nuts, and other natural flavors. Lake Champlain Chocolates are available online at www.lakechamplainchocolates.com, toll-free at 1-800-465-5909, as corporate gifts & wedding favors, at three company-owned retail stores in Vermont, and nationwide at specialty food & gift stores and upscale hotels & inns.

Please call or e-mail for photographs.

Posted by Industrial at 07:18 AM | Comments (0)

February 14, 2022

New Range of Healthy, Gourmet Foods

New food process produces healthy, low in carb, low in calories, no fat gourmet cookies.

Suffern, NY (PRWEB) February 14, 2022 -- Thanks to a revolutionary breakthrough in food technology consumers will soon be able to enjoy blueberry muffins, chocolate chip cookies and other treats knowing that they are not only delicious but that they are good for them too!

The products are very low in carbs, low in fat, have zero trans fat, are low in calories and high in fiber. They have no cholesterol, no sugar, no wheat, no gluten, no yeast, no milk and no animal fats. In addition, they are kosher and suitable for diabetics.

After years of research by food technicians in Europe, E-Z Gourmet is now developing a range of products from cakes to cookies and bagels to burgers that are not only good for your health they can also help people control their weight. E-Z Gourmet cookies are now available in a growing number of stores in New York and New Jersey and international orders are being shipped to Canada.

“The products not only taste scrumptious, they are healthy, nutritious and ideal for today’s fast paced, health conscious, weight watching society,” said Zina Minz, E-Z Gourmet’s founder and president.

“They even do you good because they can help fight heart disease and obesity, the nation’s two biggest killers. The products are all made from 100% soy flour – although you would never know it – and the secret method of mixing produces a home-baked type taste, flavor and texture that is truly unique,” she adds.

Soy is one of the few foods allowed to make a health claim because the Food and Drug Administration and American Heart Association acknowledge that a daily intake of 25gr of soy protein can lower cholesterol and the risk of a heart attack.

Soy produces many other health and nutritional benefits. It can play an important role in the war on obesity because products contain far fewer calories and are low in carbs and fat. And, because of the fiber you feel full faster so consume less, says Minz.

Medical studies have also shown that soy protein can lower diastolic blood pressure in women, can inhibit bone loss that leads to osteoporosis and can also ease menopause by substantially reducing the frequency of hot flushes.

“With obesity a national epidemic in the US and a leading killer, our products provide healthy, low calorie choices for adults and children alike,” she says.

The company is focusing initially on a range of baked food products that can be distributed fresh or frozen. There are already plans, however, to extend the range to include appetizers, entrees and desserts.

“The interest from the food industry has already been phenomenal and we are speaking with major distributors, national fast food chains and supermarkets,” adds Minz.

“Our proprietary production technique allows us to produce almost any product as a soy-substitute including breads, pasta and noodles to pies and meat-substitutes, like soy steaks and burgers. The great thing is that even though the products are made primarily from soy they taste even better than the original. Imagine the impact on the nation’s health and waistline if people switched to soy burgers and soy buns,” says Minz.

For more information contact Don Philpott, Mediawise Communications 407.862.5477

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

February 12, 2022

Visit more than 100 Wineries and Tasting Rooms in Oregon’s Premier Wine Country

(PRWEB) February 12, 2022 -- The roads are narrow and winding, the wineries intimate, and the winemakers passionate about their wine. Come discover Oregon’s Willamette Valley wine region, a short jaunt from Portland, nestled in a valley between the Cascades and the Coastal Mountain Range. More than 100 wineries and tasting rooms will welcome both causal sippers and serious oenophiles during the 15th annual Memorial Day Weekend in Wine Country, May 28-30th, 2005 from 11 a.m. to 5 p.m. Take this opportunity to visit some of the Willamette Valley’s small, family-owned wineries often closed to visitors, as well as larger wineries and tasting rooms pouring select library wines. For a wine touring map with winery listings, lodging and dining, please call the Willamette Valley Wineries Association at 503-646-2985 or order online at www.willamettewines.com

Oregon’s Willamette Valley Celebrates 40 years of Vines:
The Willamette Valley is celebrating 40 years as a wine producing region, dating back to 1965 when David Lett, and his wife, Diana, planted 3,000 pinot noir vines in the Dundee Hills. A Utah native, Lett was traveling to San Francisco when he discovered the Napa Valley. He soon gave up a dream of dental school to study viticulture at the University of California at Davis before heading north to Oregon. After studying western Oregon’s geography and climate, Lett planted pinot noir grapes in the Northern Willamette Valley, convinced that pinot noir was a perfect fit. The Letts produced their first wines in 1970 and welcomed the migration of Oregon wine pioneers – including Dick Erath, Erath Vineyards, Dick and Nancy Ponzi, Ponzi Vineyards, David and Ginny Adelsheim, Adelsheim Vineyard, Joe and Pat Campbell, Elk Cove, Susan and Bill Sokol-Blosser, Sokol Blosser and Myron Redford, Amity Vineyards.

New Willamette Valley AVA’s:
Today, there are 121 wineries and tasting rooms represented by the Willamette Valley Wineries Association stretching south from Portland to Eugene. The Willamette Valley AVA was approved in the mid-1980s. Three new AVA’s have recently been approved for the Northern Willamette Valley; Yamhill-Carlton District, Dundee Hills and McMinnville. Three additional AVA’s are pending, including Chehalem Mountains, Eola Hills, McMinnville Foothills, Red Hills of Dundee, Ribbon Ridge, and Yamhill-Carlton District.

The Willamette Valley’s Less-Traveled Roads:
Touring the Willamette Valley wine country takes patience, a good touring map, and an adventurous spirit. With some of the 121 wineries and tasting rooms tucked back from the road, perched on top of a ridge, or housed in old pig farms and barns, the Willamette Valley has a surprise waiting at every fork in the road. Small towns like Carlton, Lafayette and Dundee dot the map, llamas and horses share pasture space, and rows and rows of grapevines paint a pastoral backdrop. With world class dining, intimate country inns, and nurseries and garden shops, the Willamette Valley is worth exploring – one back road at a time.

About Willamette Valley Wineries Association:
The WVWA is a non-profit industry association dedicated to achieving recognition for the Willamette Valley as a premier wine producing region. Currently, the new organization has 121 members representing wineries and tasting rooms throughout the Willamette Valley region – from Portland to Eugene. Memorial Weekend in Wine Country and Wine Country Thanksgiving (November 25-27, 2005) are the two oldest wine touring events in Oregon sponsored by the association. The Board of Directors includes: Paul Hart, president and owner of Rex Hill Vineyards; Josh Bergstrom, Bergstrom; Bill Hatcher, A to Z; Lisa Jenkins, Duck Pond; Harry Peterson-Nedry, Chehalem; Steve Vuylsteke, Erath Vineyards; Pat Dudley, Bethel Heights; Annie Shull, Raptor Ridge and Ken Evenstad, Domaine Serene. For more information or to request a wine touring map, please visit www.willamettewines.com or call 503-297-2962

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

February 10, 2022

Mom Invented, Patented Food, Wine And Casserole Tote Featured On First-Ever Mom Invented™ Ebay Store

Mom Invented newly patented product, Gourmet Tote, was added to the product line-up of The Mom Invented™ eBay store.

Bradenton, FL (PRWEB via PR Web Direct) February 10, 2022 -- Mom Invented newly patented product, Gourmet Tote, was added to the product line-up of The Mom Invented™ eBay store. Owned and operated by Mom Inventors, Inc., the eBay store is the first and only store set up to exclusively sell products invented by moms. “We are pleased to offer this innovative product to our customers,” says Tamara Monosoff, CEO of Mom Inventors, Inc. and fellow inventor. Ms. Monosoff and representatives of Mom Inventors have been featured on Good Morning America, the Today Show, The View and in the New Yorker Magazine. A full description and photo of the Gourmet Tote can be found by going to http://www.mominventors.com and clicking on the eBay icon or http://stores.ebay.com/mominventors

“I am excited to work with other moms that have terrific products. With the addition of the Gourmet Tote to the Mom Invented eBay store, it also shows that not every product invented by moms has to be kid related. The Gourmet Tote solves the food transport issue we all have when attending holiday dinners, potlucks or just food related events we share with friends and family. Moms in general invent all sorts of products, we tend to be problem solvers. I like the idea of ‘moms helping moms’ and see this as an opportunity to offer customers an array of mom invented products,” says Leianne Messina-Brown, Creator and CEO of Gourmet Tote.

Mom Inventors, Inc. established by a mother and inventor in early 2003, is founded on the principle that many of the best and most unique ideas come directly from their target market – Moms. In addition to developing its own brand of Mom Invented™ products, Mom Inventors, Inc., licenses products, as well as supports other mom inventors in taking their product ideas to market.

The Gourmet Tote is the patented revolutionary, award winning, thermally insulated food, wine and casserole carrier with a convertible and removable shelving unit for carrying multiple casseroles, prepared dishes, appetizers and beverages in separate compartments. With its patented design, it allows you to bring the whole meal (wine, main course and dessert) to dinners and picnics without stacking items. The Gourmet Tote can be used for dinner parties, potlucks, tailgate parties, supper clubs, picnics and outdoor concerts. Its thermal lining (the same fabric used in pizza delivery bags) will keep hot items hot and cold items cold, and hot and cold separately. The Gourmet Tote also features a utensil holder, side pockets for personal accessories like car keys, wallet and cell phone and rubber stoppers on the bottom so contents don’t shift in travel. The tote carries and looks like a top of the line briefcase or carry-on suitcase.

Ms. Messina-Brown created the Gourmet Tote out of a personal need. She entertains in her home frequently and attends quite a few food related social gatherings every month. She realized she and her guests were transporting their prepared dishes in paper bags, canvas totes or simply boxes. This followed an uncomfortable car ride where hot plates were either wedged on the floor or hazardously placed on laps. She wanted the ability to bring more than one prepared dish, food item and perhaps a bottle of wine without stacking things on top of each other. She wanted something functional as well as fashionable when she showed up at functions. When her research came up with nothing compared to what she wanted, she decided to design one herself. The Gourmet Tote was born and www.GourmetTote.com went live in April of 2003.

The Chef Logo along with the Gourmet Tote name is a registered trademark of Gourmet Tote LLC.
The Gourmet Tote is PATENTED-Patent No. D495,489

Contact Information:
Leianne Messina-Brown
Gourmet Tote
941-284-1596 ph
941-907-0201 fax

Posted by Industrial at 05:36 AM | Comments (0)

Ag Pro's Breakthrough Cooking Oil Solves Age Old Problem

Ag Pro will sell 1% linolenic soybean cooking oil which has no trans fats and 33% less saturated fat compared to hydrogenated oil. This oil is more healthy than both saturated fat oils and hydrogenated oils.

New York, NY (PRWEB) February 10, 2022 -- A new cooking oil solves an age old problem. Foods cooked in saturated oils such as animal fats cause heart disease. Hydrogenated vegetable oils meanwhile contain trans fats which elevate LDL (bad) cholesterol levels in the blood and lower HDL (good) cholesterol.

Today Ag Pro in cooperation with Innovative Growers of Iowa announces the solution at the Restaurant and Foodservice Show February 9 through 11 at the Javits Center in New York City. Ag Pro will sell 1% linolenic soybean oil which has no trans fats and 33% less saturated fat compared to hydrogenated oil.

Hydrogenation adds hydrogen atoms to oil molecules to extend shelf life. Since linolenic acid is the primary cause of oil deterioration, growing soybeans with low linolenic acid makes hydrogenation unnecessary.

These 1% linolenic soybeans were developed using traditional breeding methods over more than 30 years at Iowa State University. Recently finished tests by Warner and Gupta for the Journal Of American Chemists Society have confirmed the viability and benefits of the new oil. Taste tests conducted by White, Su and Gupta of Iowa State University, showed the flavor of french fries prepared in the 1% linolenic and partially hydrogenated oils was found to be the same. Others report improved crispness and freshness of foods cooked in the 1% linolenic oil.

So consumers will now be able to enjoy healthier fried foods without sacrificing taste. Restaurants can save money because the new oil lasts longer in fryers so it can be replaced less often. Ag Pro will maintain the healthy benefits of the oil by using a mechanical process to squeeze the oil from the beans and a physical refining process rather than a chemical process as is used by most large-scale soy oil producers.

Demand for Ag Pro's new cooking oil is expected to spike when the FDA requires food labels in 2006 to indicate the trans fat content. Farmers are gearing up for demand. Jim Jensen a farm business management specialist at Iowa State University expects the amount of 1% linolenic soybeans planted to more than triple from 30,000 acres in 2004 to 100,000 in 2005.

Ag Pro, Ltd located in Massena, New York processes specialty and organic oilseeds (http://www.agprosoy.com, phone 315-764-5611). Innovative Growers is an association of Iowa soybean farmers (http://www.innovativegrowers.com)

Posted by Industrial at 02:28 AM | Comments (0)

Jeff “The Grillman” Tufts Celebrates Snow with Winter Grilling Tips

With more than 10 years of experience and over 7,000 customers ranging from South Boston to the Cape, the folks at Grillman Propane are experts on Propane cooking and other gas related products.

EASTON, MA (PRWEB) February 10, 2022 -- When there’s six inches of snow on the ground, what do you shovel first? A path to the garage or a path to the grill? At Grillman Propane, Jeff “The Grillman” Tufts naturally says the grill, as great food takes precedence!

With more than 10 years of experience and over 7,000 customers ranging from South Boston to the Cape, the folks at Grillman Propane are experts on Propane cooking and other gas related products.

Tufts, owner of the Easton, Mass. based company, shares his winter grilling tips with hardy New England grillin’ enthusiasts.

·First step is shoveling that path to the grill. Second is checking to make sure you have enough propane.
·Preheat the grill to prevent the food from sticking to grates. Turn grill on high until the grill comes to temperature, which may take about 20 minutes in inclement weather. Then turn heat down to low to cook roasts, lamb, steaks, chicken, fish and vegetables.
·When grilling in the cold weather, the trick is to keep the grill covered. Peeking at the food allows heat to escape quickly and adds 5 to 10 minutes to your cooking time, each time you lift the lid.
·Some comfort foods ideal for winter grilling include squash, apples, pumpkin, leeks, brussel sprouts, potatoes, sweet potatoes, chestnuts, and onions.
·Want to warm your insides? How about adding a little Merlot wine steak sauce to that great cut of beef or spicing up your chicken with a Vidalia onion and Jalapeno pepper hot sauce? Remember, add sauce or glaze after the food is cooked and very briefly place meat or chicken on a low grill.
·Now you’re smokin’. Like that authentic wood smoke flavor? Pick up an iron smoking box and wood chips for your gas grill. A smoking box is affordable and instructions for use are included.
·O.K., so it’s begun to snow. Keep safety in mind and don’t shirk your grill cleaning duties. If you don’t burn the grease off the grill after each use, the grease builds up and makes the grill super hot, but doesn’t cook the food properly. Grease build-up can also cause a fire. Turn the heat to high, close the lid and leave for 10-15 minutes to burn the grease off the grill.

Tufts remarks, “Winter grilling is just as quick and easy as any other season. Grilling during a blizzard requires some fortitude, but then again, we New Englanders are robust folk who like the challenge of the elements.”

Grillman: Propane- hearth –home- patio
Founded in 1985, Grillman has been providing propane, high-end gas grills and accessories, special grilling sauces (more than a dozen different kinds), hearth and patio items to commercial and residential customers throughout southeastern Massachusetts. Grillman supplies propane gas for home heating, space heating, water heating, cooking, dryers, gas logs, forklifts, motor fuel, restaurants, pool and spa heaters, caterers, generators and construction. They also provide sales and service on natural gas appliances.

Gas grill tank refills with convenient delivery service is available to homes and businesses within the area. For more information or to schedule propane gas grill tank refill, contact (508) 238-3139 or visit the website at www.Grillman.com. Headquartered in Easton, Mass., Grillman is located at 613 Turnpike Street on route 138 between the intersection of route 106 and the Raynham-Taunton Greyhound Park. Easy highway access off route 24 Exit 16B or route 495 Exit 8

Posted by Industrial at 02:26 AM | Comments (0)

February 09, 2022

Valentine Chocolates: the Good, the Bad, and the Kitsch

A Detailed Review of ten popular brands of Valentine's Day Chocolates

(PRWEB) February 9, 2022 -- Last minute Valentine's Day shoppers won't find fine Belgian chocolates at the local grocery, but that doesn't mean they have to settle for bad chocolate.

The chocolate aficionado at OhSoChocolate.com, who goes only by the moniker "Momma Chocolate," has taken the guesswork out of buying Valentine's Day treats. "Because of time or money constraints, not everybody buys gourmet chocolate," says Momma, "but that doesn't mean they have to give dreadful chocolates to their sweethearts."

At OhSoChocolate.com, Momma Chocolate reviews ten different brands of Valentine's Day chocolates, all available from the local grocery store. "Some brands were just horrible -- far too sweet, cloying aftertaste, chintzy packaging," reports Momma, "but not all. There were a couple of exceptional values."

Chocolate reviews include details on pricing, overall presentation, visual appeal, and taste.

Chocolates Reviewed: Dove, Elmer's, Hallmark's Chocolatier, Hershey's, Lindt (Lindor's Truffles), Mrs. Fields, Nestle Ambassador Edition, Pangburn, Russell Stover, and Whitman's Sampler.

About OhSoChocolate.com
OhSoChocolate.com, http://www.ohSoChocolate.com, is hosted by "Momma Chocolate", a self-proclaimed Chocolate Aficionado offering chocolate news, reviews, recipes, history, quotes, and quizzes.

Full Review:

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

February 08, 2022

USDA Needs to Clarify Organic Clarification

Alex Avery, Director of Research at the Center for Global Food Issues, has written to the National Organic Program at the United States Department of Agriculture, asking why they are misleading farmers, consumers, and policy makers about the status of organic crops that test positive for biotech-derived crop material, and whether they’re doing it deliberately.

Alex Avery, Director of Research at the Center for Global Food Issues, has written to the National Organic Program at the United States Department of Agriculture, asking why they are misleading farmers, consumers, and policy makers about the status of organic crops that test positive for biotech-derived crop material, and whether they’re doing it deliberately.

The USDA’s rules clearly state that so called “GM contamination” will not affect the organic status of a crop or farm. In fact, the USDA admitted in a December 2004 letter to the National Association of State Departments of Agriculture that not a single crop or farmer has ever lost “organic” status based on so-called “GM contamination.”

In answering this question on their website, however, the NOP misquotes USDA rules and adds unnecessary and confusing language: “The unintentional presence of the products of excluded methods will not affect the status of the organic operation. As to the status of the commodity, USDA’s position is that this is left to the buyer and seller to resolve in the marketplace through their contractual relationship. (See page 80556 of the preamble, “Applicability—Clarifications; (1) “Genetic drift”).” http://www.ams.usda.gov/nop/Q&A.html;

The cited section of the organic regulations actually states, “the unintentional presence of the products of excluded methods should not affect the status of an organic product or operation.” http://www.ams.usda.gov/nop/NOP/standards/ApplicPre.html The rules say nothing about commodity status being left to buyer and seller to resolve.

After repeated phone calls and emails to the NOP, a public affairs spokeswoman emailed the following clarification to the Center for Global Food Issues: “According to USDA and the regulation, the crop status IS NOT adversely affected. But buyers and sellers in the market may have agreements; USDA does not enforce or intervene in private contracts under the National Organic Program. Also, the National Organic Program does not have a tolerance level for GMOs (like for chemical residues) at which food may no longer be sold as organic, and the preamble says the absence of this tolerance level does NOT create a zero tolerance.”

The NOP office has refused suggestions to correctly quote their own rules or to add a clarification to their website, thereby allowing the confusion to continue.

For years, organic activists have misled reporters and the public on this issue, helping them gather public support for local-level biotech crop bans such as the one passed in Mendocino California last year. The question is why the USDA is adding to the deliberate organic industry confusion?

Alex Avery, Director of Research
Center for Global Food Issues
(540) 337-6354, or -6387

Posted by Industrial at 02:15 AM | Comments (0)

February 07, 2022

City Tavern introduces new menu

Incorporates mix of steaks and chops with trademark seafood
In a town where steaks and barbeque dominate the menus of most restaurants, City Tavern has crafted a niche by offering a variety of steaks, chops, oysters and seafood.

Kansas City, MO (PRWEB via PR Web Direct) February 7, 2022 -- In a town where steaks and barbeque dominate the menus of most restaurants, City Tavern has crafted a niche by offering a variety of steaks, chops, oysters and seafood. The restaurant’s new menu maintains that tradition, but it also provides guests with more options when they are craving filets and strips.

Boasting a menu featuring the world’s best seafood, steaks and chops, City Tavern is nestled in a rustic building where art is now served – in the parking lot, on the plates and amid the historic architectural features. Adorned with dark reclaimed woodwork, exposed brick walls, antique light fixtures and vintage mirrors, the restaurant looks like it could have been there for a century, though its’ doors opened in this new millennium. That is exactly what Dan Clothier intended when his vision was finally fulfilled.

Situated between the highly regarded Lidia’s and Fiorella’s Jack Stack Barbeque, City Tavern represents the final element of a bustling entertainment spot Clothier imagined when he teamed with a group of investors to buy a dilapidated former railroad warehouse near the Kansas City Union Station in 1995. Today, his restaurant is part of a culinary destination that is known as the Freight House, which is the centerpiece of eclectic district lined with art galleries and refurbished 19th century buildings. In 2003 Gourmet magazine included all three Freight House restaurants in its Guide to America’s Best Restaurants, three out of just six restaurants listed in Kansas City.

More than two years after City Tavern first opened, the restaurant is brimming with a dinner crowd on a weekday night. Tables are dotted with oysters from the Pacific Northwest and North Atlantic; appetizers like tuna tartare and steamed mussels in shellfish broth; and entrees that include sea scallops with Chinese mustard glaze, Campo Lindo chicken, Alma Farms boneless pork chops with rosemary apples, and a dry aged Kansas City Strip with au poivre sauce. City Tavern has developed a following of loyal patrons who savor its selections of seafood dishes and creative preparations of duck, chicken, pork and beef entrees.

Word is spreading about City Tavern, in a favorable way, which is soothing to Clothier’s ears. Just as he encountered obstacles when it appeared the Freight House could not be revitalized, Clothier was confronted with another hurdle not long after his restaurant debuted in September, 2002. The original executive chef, who had previously owned and operated a four-star restaurant in Kansas City, developed a high-end, a la carte menu for City Tavern, with price points that exceeded $50 for dinner and $25 for lunch, despite the fact that the original business plan called for check averages more in the $35 and $15 range.

“We quickly learned that our customer base didn’t embrace our concept,” said Clothier, a real estate developer from Wichita who has a house in his hometown and an apartment in Kansas City. “So we hired a new chef, by promoting our sous chef, and changed our menu to a bistro style menu better suited to the new chef and to our patrons.”

With prices and cuisine that was more palatable for the restaurant’s customer base, City Tavern sales stabilized. The new chef, whose cuisine had also garnered four stars from the Kansas City Star food critic at a previous restaurant, immediately made his mark by simplifying dishes and broadening the menu to include shellfish, fish, lamb, duck, steaks and chops. Befitting the menu’s bistro style, sides and starches were added to create complete plate choices for diners and prices were lowered. Guests were pleased.

Combined with curiosity about the new menu, the ambience, which reflects Clothier’s passion for historic preservation, is a major factor in luring guests back to City Tavern. The restaurant’s interior is enlivened with salvaged pieces of structures that stood in Kansas City years ago. The 7,500-square-foot space includes 30-foot timbered ceilings, exposed brick walls, high-arched doorways and windows, Missouri marble atop the oyster bar, restored terra cotta and handmade tiles adorning the walls, and a heart of pine floor.

Clothier saw a drastically different picture when Sterling Capital acquired the building in 1995. Built in 1887 by a railroad company, the 500 foot long and 40 foot wide Freight House was a leaky eyesore that was destined for the wrecking ball until Clothier and his team of investors bought it and initially envisioned a restaurant, retail and office center with a hotel and parking garage. When plans for that complex were dashed, a marketing study was conducted and the results determined that the Freight House would be ideal as a destination of three restaurants.

To add to the growing community of artists and art galleries in the neighborhood, now known as the Crossroads Arts District, Clothier commissioned homegrown artists to transform the Freight House’s spacious parking lot, which borders the railroad tracks, into a haven for public art – an appropriate move for a district now known for its boutique art galleries. Even the parking lot lights are works of art – reminiscent of train signals with patterns of incandescent lights arranged in varying degrees of animation. The Freight House is a centerpiece of the Crossroads Arts District, which is now home to more than forty art galleries located within a few blocks of the Freight House.

Clothier also enticed celebrity chef Lidia Bastianich to open her first restaurant outside of New York City. Lidia’s Kansas City, which serves Northern Italian cuisine, opened in October, 1998. Fiorella’s Jack Stack Barbeque, owned by Jack Fiorella, debuted in October 2000, leaving space for one more location. Clothier, whose favorite dining destinations included seafood eateries in New York City and San Francisco, decided to open his own oyster bar and seafood restaurant in an atmosphere that illustrated Kansas City’s rich railroad heritage, defined by the nearby Kansas City Union Station, which was recently renovated and now houses a science center, shops and cafes. The Freight House is an instrumental part of Kansas City’s downtown renaissance, which will continue when a walkway from the Union Station to the Freight House is constructed.

“What we have is more than a group of restaurants; this is a destination,” said Clothier, who earned an undergraduate degree in history and a law degree from Kansas University. “It’s a place where pieces of old Kansas City live on, and where the new Kansas City thrives.”

For more information contact:
Jeff Louderback
Quantified Marketing Group
407-474-6149 (cell)

Posted by Industrial at 10:18 PM | Comments (0)

L’Academie de Cuisine Announces Major Expansion

The grand opening of the new 6,000 square foot expansion to L’Academie de Cuisine will feature a dedication to Pastry Chef Roland Mesnier.

(PRWEB) February 7, 2022 -- L’Academie de Cuisine, a professional culinary school in Gaithersburg, Maryland, announced today that they will be hosting a March 6 grand opening reception and dedication for the school’s new expansion. The expansion, which nearly doubles the 7,000 square foot space, will be celebrated with an open house for chefs, alumni and friends and a dedication of the new pastry arts kitchen to Pastry Chef Roland Mesnier, who served as White House Executive Pastry Chef for 25 years.

State-of-the-art culinary and pastry chef kitchens, a demonstration/lecture classroom, offices and a new commissary are included in the expanded space. “The new classrooms will allow us to maintain small class size and personal attention to the students,” said L’Academie de Cuisine’s Founder and Director, Francois Dionot.

Brian Ross, Head Instructor in the Culinary Arts Training Program, added that the extra space will allow L’Academie to increase the scope of their curriculum without changing the basic structure of hands-on instruction in classic French techniques that has made them a premier culinary school.

Mesnier, who retired from the White House in November, developed L’Academie de Cuisine’s pastry chef arts program in 1979. He continued to teach the program until 1988. Dionot praised Mesnier for his years of dedication to the school and the industry. “Roland’s devotion to French pastry chef techniques and his desire to educate others has been an inspiration for our students.”

The school, located just outside of Washington, DC combines American sensibilities with modern French classic techniques to provide a solid foundation for a culinary career. Certificates in the culinary and pastry arts are offered.

The new kitchen classrooms will allow L’Academie to expand their professional training programs to four sessions throughout the year. The nationally accredited Career Training Programs will be held in January, April, July and October. They also offer culinary trips to France and recreational cooking classes for the amateur pastry chef or home cook.

About L’Academie de Cuisine:
Francois Dionot opened L’Academie de Cuisine in 1976 as a small, private school where students could learn classic French pastry chef techniques and become skilled professionals in the culinary world. L’Academie has grown to be the premier culinary school in the Washington, DC region and is recognized as one of the finest culinary schools in the nation. It received an International Association of Culinary Professionals Award of Excellence for Cooking Schools in 1997.

Applications for the April 2005 and July 2005 Culinary and Pastry Chef Arts programs, as well as schedules and financial aid information are available by visiting the school’s website at www.LAcademie.com. Special tours may be scheduled by calling 1-800-664-2433

Posted by Industrial at 09:57 AM | Comments (0)

In the U.S., Chocolate Candy is Dandy

Universal Popularity, Growing Gourmet Appeal Defining the Market, According to New Report
Americans’ obsession with premium chocolate goes well beyond the red boxes that—as a means of self preservation in some cases—get frantically snapped up nationwide this time of year, according to "The U.S. Market for Chocolate: Chocolate Bars, Bagged Chocolates and Gourmet Chocolate," a new market research report by publisher Packaged Facts. According to the report, 67% of U.S. adults eat chocolate candy and it’s become so universally popular that no single demographic grouping stands out as having higher-than-average consumption rates.

New York (PRWEB) February 7, 2022 -- Americans’ obsession with premium chocolate goes well beyond the red boxes that—as a means of self preservation in some cases—get frantically snapped up nationwide this time of year, according to "The U.S. Market for Chocolate: Chocolate Bars, Bagged Chocolates and Gourmet Chocolate," a new market research report by publisher Packaged Facts. According to the report, 67% of U.S. adults eat chocolate candy and it’s become so universally popular that no single demographic grouping stands out as having higher-than-average consumption rates.

Even more striking, according to Packaged Facts, is the fact that in terms of dollar gains, gourmet chocolate is quickly gaining wide acceptance and posting strong growth in the marketplace. Over the 2000-2004 period, for example, the Lindt gourmet chocolate brand ranked second only to Hershey in dollar sales gains, with $46.8 million in growth to Hershey’s $139.4 million.

The report adds that since gourmet chocolate consumers are less likely to indulge in non-healthy treats in general, they make it count when they do. As a result, product introductions and sales of premium sweets are on the rise. In addition, the premium market is being bolstered by an onslaught of small marketers introducing organic and exotic boutique candies and research indicating that chocolate, particularly dark chocolate, may have health benefits.

"Chocolate as health food has almost a fantasy quality," said Don Montuori, Acquisitions Editor for Packaged Facts. "But in fact, functional chocolates are hitting store shelves in record numbers, and if you believe the labels, these sweets will help alleviate PMS symptoms, increase energy, boost levels of omega-3 fatty acids, and add to your fiber intake."

"The U.S. Market for Chocolate: Chocolate Bars, Bagged Chocolates and Gourmet Chocolate" presents comprehensive sales and growth potential data along with insight into marketing and new product trends, industry players, and demographic preferences.

This report can be purchased directly from Packaged Facts by clicking http://www.packagedfacts.com/pub/1037709.html. It is also available at MarketResearch.com.

About Packaged Facts
Rockville, Maryland-based Packaged Facts, a division of MarketResearch.com, publishes research reports on a wide range of consumer industries, including consumer goods and retailing, foods and beverages, and demographics. For more information visit www.PackagedFacts.com, or contact Matthew E. Seward at 301-468-3650 x205

Posted by Industrial at 09:54 AM | Comments (0)

Hurley's Boston Soda Breads Introduces First in a New Line of Soda Bread-Related Products

Hurley's Boston Soda Crisps Now Available In Stores

(PRWEB) February 7, 2022 -- SMH Fine Foods, Inc., baker of Hurley’s Boston Soda Breads, announced today the introduction of a new line of soda bread products - Hurley’s Boston Soda Crisps; all natural gourmet baked crisps.

“Hurley’s products are known for innovation.” said Sean Hurley, founder and President of Hurley’s Boston Soda Breads. “We are the first and only company focused entirely on producing a unique line of gourmet soda breads. We are taking the same approach with this introduction into the gourmet snack-food category. Hurley’s Boston Soda Crisps are a tasty and totally unique gourmet snack item and unlike any crisp you have tasted before. We like to think of our Hurley’s Boston Soda Crisps as Ireland’s answer to the bagel chip!”

Hurley’s Boston Soda Crisps are made from Hurley’s Boston Soda Breads and are all natural with no preservatives. This makes Hurley’s Boston Soda Crisps a healthier alternative to typical crackers and chips.

“Consumer response has been extremely positive,” said Hurley. “People who try Hurley’s Boston Soda Crisps describe them as addictive. We are very excited that we are meeting the need of producing a gourmet snack item that is both delicious and healthy”.

About SMH Fine Foods, Inc.
SMH Fine Foods, Inc. is a Boston, Massachusetts-based, privately held specialty foods corporation. Incorporated in January, 2002, SMH Fine Foods flagship product, Hurley's Boston Soda Breads, are distributed to more than 300 gourmet shops, restaurants, hotels, specialty stores, and fine tea and coffee houses throughout the United States. More information about Hurley's Boston Soda Breads can be found at www.bostonsodabreads.com.

About Hurley’s Boston Soda Breads
Hurley's Boston Soda Breads are handmade with fresh all natural ingredients and no preservatives. Each soda bread is baked in individual seasoned cast iron skillets. The result is a distinctively different artisan bread with a moist cake like texture with a sweet crunchy golden crust. Available in a variety of flavors and sizes:

• Authentic Boston Irish
• Wild Cranberry
• Apple Cinnamon
• Blueberry and Cranberry
• Chunk Chocolate
• Blueberry Crumb
• Pumpkin Spice
• Gingerbread

About Hurley’s Boston Soda Crisps
Hurley's Boston Soda Crisps are thinly sliced and savory crisps baked to a golden brown. Crunchy and light, they are a healthy alternative for everyday snacking!

The names of companies and products mentioned herein are trademarks of their respective owners.

Posted by Industrial at 09:52 AM | Comments (0)

February 06, 2022

Puget Sound Foods, Inc. Announces Major Expansion of Their Market Naturals™ Product Line

Puget Sound Foods, Inc. February 4, 2022 announces a major expansion of their All-Natural Market Naturals™ brand to include New Sauces, Spice Blends and Grilling Planks.

Mercer Island, WA, (PRWEB) February 6, 2022 -- Puget Sound Foods, Inc. February 4, 2022 announces a major expansion of their All-Natural Market Naturals™ brand to include New Sauces, Spice Blends and Grilling Planks.

“Our Market Naturals™ brand features Seafood oriented products developed with the World Famous Fishmongers from Seattle’s Pike Place Market,” says John Lettengarver, President & C.E.O. “We introduced this new line last year and because of its success we are quickly expanding our offering.” He added. “Puget Sound Foods now offers Wild Smoked Canned Salmon, Sauces, Spice Blends and Grilling Planks. We are becoming a one stop shop for your seafood related products with a great brand franchise!”

Puget Sound Foods products are All-Natural, Preservative Free, Shelf Stable featuring flavors and fresh ingredients from the Pacific Northwest. Their versatile sauces and spice blends compliment fresh seafood. The new sauces include Alder Smoked Walla Walla Onion Tartar Sauce, Wasabi Cocktail Sauce and Horseradish Sauce. The new line of Spice Blends includes Northwest Seafood Seasoning, Clam & Mussel Boil, Salmon Basting Sauce and Our Own Rub. The new Grilling Planks line up is available in various sizes and feature Red Cedar, Alder and Maple Wood.

Cooking on a wood plank has been a Northwest tradition for centuries. The fragrance of the wood imparts a wonderful flavor as the aroma fills the air. Grilling on wood is a unique, natural and healthy way of cooking. The organic, porous surface absorbs moisture when soaked in water prior to cooking and gives off that moisture with smoky flavor in the barbeque, oven or pit. Foods cooked on planks are juicier and more flavorful and less prone to nutrient loss. These planks are a very special way to cook seafood as well as meat, poultry and vegetables. Puget Sound Foods products are very versatile, easy to use and really compliment each other. For example, cooking fresh salmon seasoned with Northwest Seafood Seasoning then basted with Alder Smoked Walla Walla Onion Tartar, grilled on an Alder Wood Grilling Plank gives you a meal that is simple to create and spectacular in taste.

Headquartered in Mercer Island, Washington, Puget Sound Foods produces its Market Naturals, Gourmet Naturals and Captain Toady’s brands and sells it through its distribution network in select markets across North America. A leader in the premium all natural, shelf stable products Puget Sound Foods is known for its innovative labeling, marketing and great tasting products.

For further information: www.pugetsoundfoods.com or www.marketnaturals.com
Contact: Puget Sound Foods, Inc.
(206) 622-6650

Posted by Industrial at 12:06 PM | Comments (0)

Announcing New Kosher Gourmet Food Store on the Internet

Announcing ...Koshergourmetmart.com - the first and only site for one-stop shopping for the discriminating kosher consumer. Our site's mission is to provide the adventurous kosher palate with a variety of interesting, unusual, and quality kosher products from multiple companies in one convenient stop.

(PRWEB) February 6, 2022 -- We have over 500 products from all over the world, including France, Italy, Japan, South Africa, Israel and the United States. We have a full range of products, including baked goods (both pareve and dairy), chocolates (both pareve and dairy), chutneys, numerous coffees and teas, fruit spreads, honey, mustards, spice pastes, sandwich spreads, oils, dried mushrooms, food for travel, different varieties of beans, rice and grains, and much more. We also have hard to find kosher products like fois gras, truffles and boutargue from France, and a full line of Japanese products, including noodles (soba and udon), sea vegetables (including hijiki, arame, and wakame), mirin, sesame oil, wasabi, and several varieties of miso. We also have a gift section with various products as well as a Kosher for Passover section, and a Chalav Yisrael section. We will also have special products for Purim availiable for purchase.

Our vendors include:

Blackwing Meats (Bison), Char Crust (seasoning for meat), Chef's to Go (prepared meals for travel), Chocoholics Divine Desserts (chocolate sauces), Chocowit (chocolate), Galaxy Desserts (dairy desserts), I-gourmet (imported kosher cheeses and other products), Isroil (olive oil from Israel), Jerusalem Gourmet (pareve rugalach imported from Israel), Kosher Depot (Japanese and other products), My Mother's Delicacies (dairy rugalach), Nandos (spices and marinades imported from South Africa) Neshama Gourmet (sausages), Old Style Desserts (pareve and dairy cakes suitable for simchas), Rosie's Products (pastes from Italy and honey from Israel), Rue Lafayette (products from France), Stanmar International (Chilla blender lattes), Sweethearts Three (handmade chocolate), Sugar and Spice (baked goods), Top Hat (dessert sauces), and Wild Thymes (award winning chutneys, mustards, fruit spreads etc.)

We plan on updating our site with new products frequently; customers can sign up on our website for our newsletter to find out about these new finds and other products not yet offered on our site. There will also be recipes on the site for many of our products as well as serving suggestions, and our newsletter will have additional recipes.

On this website, customers can choose from a myriad of products made by different companies, and purchase them in one transaction, at no additional cost.

There is no surcharge when ordering through this site; customers will pay the same price they would at the vendors' websites. Customers are responsible for all shipping charges.

For more information, contact:
Alyssa Kaplan
102 lincoln avenue
highland park, nj 08904

Posted by Industrial at 12:05 PM | Comments (0)

February 04, 2022

Milk is Milk Blog Addresses Harmful Demands from Grocers, Food Companies and Activist Groups

Non-profit education campaign on misleading milk and dairy marketing warns consumers about marketing and activist scams.

Churchville, VA (PRWEB via PR Web Direct) February 4, 2022 –- This week “Milk is Milk” Blog author Alex Avery addresses unquantifiable “consumer demand” often cited by food companies and activists seeking to force production restrictions on farmers from whom they buy milk and cheese. A disturbing trend among such groups finds dairy farmers face to face with mandates to abandon safe, scientifically tested animal health and productivity practices like antibiotics used to treat mastitis or supplemental somatotropin (rbST) to help boost productivity.

Avery contends limiting the tools farmers have to safety produce affordable milk for black marketing schemes and other activist political agendas creates a downward spiral in the market place causing an increased costs and reduced demands for dairy products. Avery takes a detailed look at the tactics of these groups revealing a cycle of costly and never-ending demands by activists and a resulting black marketing by a growing number that falsely disparages some dairy products and misleads consumers about the safety of milk. As a result, Avery claims farmers suffer economic damage while consumers pay more and consume less dairy products.

The Center for Global Food Issues “Milk is Milk” consumer education campaign Blog has created a buzz among the dairy industry and continues to draw significant traffic from media, industry experts and farmers during its first month of existence. Read Alex’s latest entry at http://www.milkismilk.com/blog.htm.

The Center for Global Food Issues is a project of the Hudson Institute, a tax-exempt non-profit public policy organization, providing factual, science-based information on important food and farming issues.

Other CGFI and related partner resources:

Alex Avery
Center for Global Food Issues
Visit Our Site
(540) 255-6378

Posted by Industrial at 07:32 PM | Comments (0)

Jill Melton Named Editor-in-Chief of Cooking Smart Magazine

Coincide Publishing announced that Jill Melton, MS RD, has been named Editor-In-Chief of Cooking Smart magazine, effective immediately. Melton served as Consulting Editor for the magazine's premiere issue.

Scottsdale, AZ (PRWEB) February 4, 2022 -- Coincide Publishing announced that Jill Melton, MS RD, has been named Editor-In-Chief of Cooking Smart magazine, effective immediately. Melton served as Consulting Editor for the magazine's premiere issue.

As Editor-in-Chief, Melton will be responsible for the editorial content and overall direction of the magazine. "I'm a dietitian and a foodie. I grew up with my nose in cookbooks and cooking magazines, cooked my way through school, and then became a registered dietitian," she says. "It's a rare combination, but one that makes me uniquely qualified to head up a magazine about smart eating."

Melton started her publishing career in 1989, when she joined Cooking Light magazine as Assistant Food Editor. By the time of her 2004 departure, she had spent 10 years as the Senior Editor/Food Editorial Director of the magazine.

"Jill's knowledge of food and nutrition, combined with her experience in the marketplace and understanding of our readers' needs, is remarkable," says Kyle Cox, Publisher of Cooking Smart. "She has a flair for putting together features that are timely, relevant, distinctive and personable, and we're delighted to have her on board."

Melton began her career by spending three years as a soups chef, then worked as both a public health nutritionist and nutrition consultant for several years before her tenure at Cooking Light.

Her editorial philosophy is simple. "Individual foods aren't right or wrong, and styles of eating aren't right or wrong -- but some are smarter than others," says Melton, who adds that her main goal is to get readers in the kitchen. "I find it sad that our culture promotes the notion that the less time in the kitchen, the better. Personally, I think there's no better place than the kitchen to connect with family, friends or yourself."

Cooking Smart magazine takes a positive approach to eating well, realizing that good nutrition used to just mean taking things out: fat, calories, sodium. Today, however, good nutrition is about what you can add to get the most out of your foods. This approach is manifested in the magazine's DietMatch™ feature, a tool to help people customize recipes for their particular needs. "Eating should not be about deprivation, but instead emphasize balance, variety, moderation and good taste -- though not necessarily in that order," says Melton. "That's what I'm most looking forward to sharing with readers."

Jill Melton is a longtime member of several professional organizations, including the American Dietetic Association, and the International Association of Culinary Professionals. She also served on the Nutrition Committee for the American Heart Association from 1986 to 1993.

She earned a Bachelor of Science degree in home economics with a major in general dietetics from Ohio State University at Columbus; and a Master of Science degree in public health nutrition from Case Western Reserve University in Cleveland, Ohio. Melton lives in Birmingham, Alabama, with her husband and two children.

About Cooking Smart Magazine
Cooking Smart magazine is a new national consumer publication for home cooks, which debuted on newsstands nationwide in January 2005. With a tasty blend of practical advice, witty insight and healthy inspiration, Cooking Smart magazine offers fantastic food information, smart cooking tips and deliciously healthy recipes. Cooking Smart's unique signature feature, DietMatchTM, lets you customize ingredient lists -- so whether you want your meal to be low-fat, low-carb, gluten-free, high-fiber, vegetarian or something else -- you can make your meals fit your eating plan. For more information, go to www.CookingSmartMagazine.com, or contact Jill Melton, Editor-in-Chief at 480-237-7100, or via email at editors =at= CookingSmartMagazine.com.

About Coincide Publishing
Coincide Publishing, LLC, is a dynamic publishing company specializing in the production of consumer magazines. Under the leadership of experienced management, Coincide draws upon the combined print, editorial, publishing and magazine circulation experience of more than 85 years. Find out more at www.coincide.com

Posted by Industrial at 07:31 PM | Comments (0)

Hass Avocado Board's New Web Site Has Super Hass Avocado Recipes and Tailgating Ideas for Bowl Game Parties

Football fans coming over for the Big Game? Tailgating at ALLTEL Stadium? Find easy Hass avocado recipes, great tailgating ideas and fun facts about America's favorite party food at http://avocadocentral.com/superbowl/?utm_source=prweb&utm;_medium=pr&utm;_campaign=super+bowl

(PRWEB) February 4, 2022 -- Whether you'll be tailgating at the big game on February 6 or tuning it in from home, you're going to need a game plan for feeding your team of hungry football fans. The Hass Avocado Board (HAB) has everything you need to pull off a game day party. Visit http://avocadocentral.com/superbowl/?utm_source=prweb&utm;_medium=pr&utm;_campaign=super+bowl for a roster of fast, fun and tasty Hass avocado recipes, tailgating tips and fun avocado stats.

Looking for appetizer ideas? Our avocado recipe for Field of Guacamole is a crowd-pleaser. You'll even find ideas for tinting the garnish in your team's colors. Want a hearty main dish that can be made ahead and travels well? Check out Super Party Chili recipe, easy to prepare and serve so you can enjoy the game as the fan-favorite.

Get your game on at http://avocadocentral.com/superbowl/?utm_source=prweb&utm;_medium=pr&utm;_campaign=super+bowl and sign up to receive a free recipe email newsletter, filled with quick, delicious Hass avocado recipes.

HAB, headquartered in Irvine, California, was established in 2002, after approval by producers and importers of Hass avocados in a national referendum. A 12-member board administers the program under USDA AMS supervision. http://avocadocentral.com/superbowl/?utm_source=prweb&utm;_medium=pr&utm;_campaign=super+bowl

Posted by Industrial at 07:29 PM | Comments (0)

GourmetStation and ForYourDate.com Announce Sweepstakes for the “Date Challenged”

Internet dating is all the rage these days, but after that perfect someone is identified, what next? GourmetStation & ForYourDate.com are teaming up to gather best of class dating ideas and reward the best idea with romantic gourmet dinners for two each month for a year.

(PRWEB) February 4, 2022 -- ForYourDate.com is a web site designed to assist the “date challenged” in finding fun, unique, and interesting date ideas, services, and gifts. GourmetStation provides romantic four course dinners with European themes. It’s only natural that the two companies have joined forces to offer a Valentine’s 2005 Gourmet Dinner Sweepstakes……with the help of the “date challenged.”

There are hundreds of Internet sites designed to help lonely hearts find the perfect match. There are even profiling tools to insure ultimate compatibility. But after the perfect soul mate is identified, what next? GourmetStation & ForYourDate.com believe they have the answer. After solicitation of dating ideas, entries will be reviewed by KrazeeLuv & LadeeLuv, fun loving creators of ForYourDate.com. The entry presenting the best dating idea will win a four course dinner for two every month for a year from GourmetStation. The winners will get to select from Parisian, Tuscan, Cajun & Fusion menus. Entrees include salmon en Croute, salmon wrapped around herb cheese then enrobed in puffed pastry & topped with lemon herb sauce. Included with the dinners are romantic accessories such as a heart shaped floating candle, Viazza gourmet coffee, and after-dinner chocolates.

"Some lucky couple will be set for a year with gourmet dinners galore" says Donna Lynes-Miller, Founder & CEO of GourmetStation. So if you’re dating challenged and want to get in on the action, visit www.foryourdate.com. Or if you wish to browse the delicious cuisine up for grabs, visit www.gourmetstation.com. Stay tuned for the winning best of class dating idea.

Posted by Industrial at 03:25 AM | Comments (0)

San Francisco Mayor Gavin Newsom Honors San Francisco As #1 Vegetarian City in U.S.

The city of San Francisco and six of its businesses are set to receive Veggie Awards™ on February 9 at the “Best of Vegetarian San Francisco” event co-hosted by VegNews Magazine. Mayor Gavin Newsom will accept the award on behalf of San Francisco being named the Most Veg-friendly City in North America as voted by thousands of VegNews’ readers around the country. Julie Butterfly Hill will act as Master of Ceremonies at the gala awards reception for 200 invited guests at San Francisco’s award-winning Millennium Restaurant.

(PRWEB) February 4, 2022 -- The city of San Francisco and six of its businesses are set to receive Veggie Awards™ on February 9 at the “Best of Vegetarian San Francisco” event co-hosted by VegNews Magazine. Julie Butterfly Hill will act as Master of Ceremonies at the gala awards reception for 200 invited guests at San Francisco’s award-winning Millennium Restaurant.

Mayor Gavin Newsom will accept the award on behalf of San Francisco being named the Most Veg-friendly City in North America as voted by thousands of VegNews’ readers around the country. San Francisco edged New York and Toronto as the city with the best variety of restaurants, shops, employers, organizations and other resources that cater to vegetarians. Other San Francisco Veggie Award recipients include:

- Millennium Restaurant, honored as the Favorite Vegetarian Restaurant in the country for the third year in a row
- Eric Tucker, Millennium’s long-standing chef, received his second Veggie Award as Favorite Veg Chef
- Rainbow Grocery, San Francisco’s renowned health food cooperative, was honored as Favorite Health Food Store
- The Ferry Plaza Farmers’ Market, a San Francisco institution, was voted Favorite Farmers’ Market in North America
- Herbivore Restaurant, an eatery that offers such delicious vegan entrées as pancakes, French toast, and crepes, received Favorite Vegetarian Brunch
- Whole Soy, the delicious dairy-free yogurt alternative, was voted Favorite Soy Yogurt

“The Veggie Awards mark outstanding contributions by individuals and organizations in the vegetarian community, and are designed to inspire others to consider healthier, more environmentally sustainable lifestyle choices,” said Joseph Connelly, Publisher of VegNews Magazine. “As the recipient of a record seven Veggie Awards this year, San Francisco has shown itself to be a vegetarian powerhouse and a model of cities throughout the nation.”

Guests will be treated to delicious organic hors’ d'oeuvres, ample organic wine and champagne, desserts, surprise favors, and an evening of fun and entertainment. Winners in other categories will also be present to share their top-rated products, including wine tasting by Frey Vineyards, herbal coffees by Teeccino, and vegan chocolate by Tropical Source. Sponsors include Southern Wine & Spirits and Young's Market.

Tickets are $40 in advance and $45 at the door (space available) and can be purchased by calling Millennium Restaurant at 415.345.3900 x 11. The event will be held from 5:30pm to 7:30pm at Millennium (580 Geary Street @ Jones).

About the Veggie Awards
The VegNews Veggie Awards (http://www.vegnews.com/veggieawards.html) recognize excellence in the vegetarian industry. With thousands of readers voting for their favorite veg products, people and places in over 60 categories, this annual survey is the largest of its kind in the world. The awards showcase the best of vegetarian in categories ranging from soymilk, veggie burger and restaurant to celebrity, website and even most veg-friendly airline. The annual celebration of the best that veg living has to offer has become the most popular feature in the publication.

About VegNews Magazine
VegNews (http://www.vegnews.com/), America's premier vegetarian lifestyle magazine, has a readership of over 100,000 and is read around the world. Each issue is filled with the latest in vegetarian news, global events, tantalizing recipes, nutrition updates, hot new veg products, must-read books, celebrity buzz and even vegetarian weddings. Recently nominated for “Best Design” in the 2004 Utne Independent Press Awards, the magazine is headquartered in San Francisco and has been published since 2000.

About Millennium Restaurant
Millennium Restaurant (http://www.millenniumrestaurant.com/) is the premiere vegetarian restaurant in the country. Opened in 1994, Millennium moved to its current Geary Street location in 2003, where it dishes up tantalizing dishes seven days a week under the direction of its award-winning Executive Chef Eric Tucker. Tucker is known for his use of fresh, organic, locally-grown produce, and can often be found on Saturday mornings at the city’s venerable Ferry Plaza Market. Millennium, Tucker, and the Ferry Plaza Market will all receive Veggie Awards at the February 9 event.

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

February 03, 2022

Some Valentine Chocolates are Healthier Than Others

Chocolate itself is actually a healthy food. In moderation, chocolate can contribute to heart health, help you live longer, suppress a chronic cough, add needed magnesium to your diet, and help regulate your blood sugar.

Clearwater, FL (PRWEB via Articlecity) February 3, 2022 -- Chocolate itself is actually a healthy food. In moderation, chocolate can contribute to heart health, help you live longer, suppress a chronic cough, add needed magnesium to your diet, and help regulate your blood sugar. And, chocolate gives you those good "in love" feelings. But many chocolates contain added ingredients that can harm your health...including a large amount of refined white sugar, pesticides, and even lead.

"Fortunately, this Valentine's Day healthier chocolates are widely available in stores and on-line," says consumer advocate Debra Lynn Dadd, author of Home Safe Home and creator of Debra's List, an online directory of 100s of links to 1000s of healthy and eco-friendly products. "There are more healthy chocolates than ever before. These chocolates are delicious, easy to find, and affordable."

According to Dadd, it's easy to choose healthy chocolates.

* Choose chocolates with a minimum amount of refined white sugar. Dark "bittersweet" chocolates with a high percentage of cocoa solids (usually the label will state the exact percentage) have less sugar than semisweet or milk chocolate and also have the greatest health benefits.

* Choose chocolates sweetened with evaporated cane juice or barley malt. Evaporated cane juice--the unprocessed whole juice of the cane--acts in the body like a whole food and doesn't give a sugar rush. Barley malt is also a slow-release sweetener, noted on the label as "grain-sweetened."

* Choose organic chocolates. Certified organic chocolate ensures there are no harmful pesticide residues. These also don't contain lead.

* Choose quality over quantity. If you are going to eat chocolate, eat really good chocolate, and savor every bite. Give the chocolate your full attention and let it melt in your mouth to prolong the experience.

"You can also make your own chocolates," says Dadd. "It's easy to make many chocolate delights yourself, with the exact healthy ingredients you like. Start with unsweetened cocoa powder or baking chocolate and add the sweetener of your choice."

This Valentine's Day, choose a healthy chocolate, and enjoy it without guilt.

For more information on choosing health chocolates, brand names, where to buy them, and sugar-free chocolate recipes, visit http://www.debraslist.com

About Debra Lynn Dadd
Hailed as "The Queen of Green" by the New York Times, author Debra Lynn Dadd has been a leading consumer advocate for health and the environment since 1982.

A new updated edition of her book "Home Safe Home" will be published by Tarcher/Penguin in 2005. Visit her website (www.debraslist.com) for 100s of links to 1000s of nontoxic, natural and earth-wise products, and to sign up for her free email newsletters. Debra lives in Clearwater, Florida.

Contact Information:
Debra Lynn Dadd
Debra Lynn Dadd Communications

Posted by Industrial at 10:24 PM | Comments (0)

Love is in the Air with Pie in the Sky's "Tokens of Love" Valentines Day Promotion

Valentines Day Tarts from Pie in the Sky located in Scottsdale, Arizona. Tarts are available in a signature crate and can be delivered in the metropolitan Phoenix area.

Scottsdale, AZ (PRWEB) February 3, 2022 -- Pie in the Sky is offering the perfect gift for those looking to capture hearts and delight senses this Valentine’s Day. Announcing the heavenly signature “Tokens of Love” which is sure to set hearts soaring all over town. Our tantalizing Tokens of Love tarts come in our signature wooden crate and are so luscious they are sure to render the bearer irresistible. Each elegant crate contains four tempting tarts: two “Sweetheart Tarts” and two “Red Hot Lovers Tarts”. Our Red Hot Lovers Tart is four heart-shaped inches of sinful chocolate truffle with a hint of red chile heat to stroke the fires of passion. One taste of these artisan treats is sure to send hearts aflutter. Be warned, presenting these Tokens of Love to a special someone may result in a scandalous display of affection.

The Tokens of Love tart crate is available for pick up at Pie in the Sky for $39.95, or can be ordered for delivery for $47.95. Tarts are available for delivery Monday through Friday now through February 14th, and delivery orders must be placed by 10am the day prior to delivery. Sweetheart Tarts and Red Hot Lovers Tarts may be purchased individually for $6.95 at Pie in the Sky.

Pie in the Sky is located at 7609 E. Pinnacle Peak Road, at the corner of Miller and Pinnacle Peak Roads in Scottsdale and is open Monday through Thursday 7am to 6pm, Friday and Saturday 7am to 7pm. For more information on Sweetheart Tarts, to view a full menu of pies and other Valentine’s Day treats, order gift baskets and crated pies, or get downloadable order forms visit www.mypieinthesky.com. Whoever said “it’s better to give” never received one of our pies.


Contact: Luna Creative Communications
Cindy Gombert

Posted by Industrial at 02:21 PM | Comments (0)

February 01, 2022

Mambo Sprouts Marketing Launches Healthy Recipe Contest

Winners will receive $2500 in cash prizes and goods from organic and natural food manufacturers.

Haddonfield, NJ (PRWEB via PR Web Direct) February 1, 2022 – Mambo Sprouts Marketing announces the healthy recipe contest, with cash prizes and awards from renowned organic and natural food companies as Green & Black’s, Organic Valley, Swanson, San-J and Jane’s Krazy Mixed-Up Seasonings. The Mambolicious Spectacular Recipe Cook-Off is calling on all creative chefs to slice, dice, sauté and puree their way to thousands of dollars in prizes.

Over the past few years, Mambo Sprouts Marketing has been inviting consumers to share their best healthy recipes for a chance to be featured online and published in the Mambo Sprouts Messenger newsletter. Now Mambo Sprouts Marketing is giving consumers the opportunity to win money and other great prizes for their delicious creations.

Organic and natural food manufacturers Green & Black’s, Organic Valley, Swanson, San-J and Jane’s Krazy Mixed-Up Seasonings are offering $2,500 in cash or other fabulous prizes for their consumers’ original recipes. Five recipes will be chosen by Mambo Sprouts in five separate categories and will be posted online for readers to vote on their favorites. Consumers can enter their recipes online at www.mambosprouts.com or fill out the entry form found in Mambo Sprouts coupon/offer books distributed via mail and in natural and mass supermarkets throughout the country. The contest runs through May 31, 2005.

Individual category grand prizes will run up to $1,000, with runner-ups receiving a year’s supply of products from Organic Valley Soy Milk, Swanson Organic Broth, San-J products, and Jane’s Krazy Mixed-Up Seasonings Salt. Winners may also receive Green & Black’s Chocolate Recipes from the Cacao Pod to Muffins, Mousses, and Moles Recipe Book, 200 Years with San-J Cookbook, or a set of Japanese ceramics.

Online voting for the five finalists per category will run from July 1, 2021 through July 15, 2005. During this time consumers will have the opportunity to vote by category for their favorite finalist entry to determine the grand prize winner. Voters will be encouraged to judge the entries based on use of product, appetite appeal, originality/creativity, and nutritional value.

Consumers may enter in more than one category; however, each entry must feature a different recipe and must be original. Specific contest rules with category and eligible products are available at www.mambosprouts.com. To enter via mail, consumers should submit an official entry form or on a plain 3” x 5” piece of paper, handprint their name, address, phone number, e-mail address, age and title of their recipe and entry category along with a typed original recipe on an 8 ½” x 11” piece of paper. Entries should be submitted to Mambolicious Cook-Off, P.O. Box 68, Haddonfield, NJ 08033, with recipe title printed on the outside corner of the mailing envelope.

Mambo Sprouts Marketing develops and executes direct mail, retail, web and market research programs targeted at health, natural and organic products consumers. The company is located in Haddonfield, NJ. For more information on Mambo Sprouts Marketing or the healthy recipe contest, visit www.mambosprouts.com.

Tanya Reid

Posted by Industrial at 02:10 PM | Comments (0)

January 30, 2022

Sharon Eddie of Sharon’s Decorations Inc., Party Planning Service is Your One Stop Party Shop

Sharon Eddie of Sharon’s Decoration Inc., planning service is Your One Stop Party Shop and “Celebrates Any Occasion in Style”. Sharon Eddie of Sharon’s Decorations Inc. is a party planning service.

Brooklyn, NY (PRWEB) January 30, 2022 -- Sharon Eddie of Sharon’s Decoration Inc., planning service is Your One Stop Party Shop and “Celebrates Any Occasion in Style”. Sharon Eddie of Sharon’s Decorations Inc. party planning service. Sharon Denise Eddie was born on July 14, 2021 in Brooklyn to the parents of Roosevelt and Celia Eddie.

She has been a devote Christian since the age of 14. Independence and business has always reigned from within as early as the age of 12 when she started her very own company through a program in Junior High School called Junior Achievement. This program taught Sharon the values of setting up a company and the importance of having shareholders to invest in your business.

Her company Handy Hangers with the help of her shareholders (family members) was a great success. It lead her to envisioning that one day as an adult she would own and operate her own business independently. Upon graduating in June of 1983 from Norman Thomas High School, a commercial high school for Business and Secretarial Studies, she pursued on a part time basis a computer upgrade and repair company.

The development of this company phased out quickly, so she then started coordinating and decorating parties and events (baby showers, weddings, and birthday) for family members and friends. This started out as a hobby and soon developed to a love and admiration for the planning of the different types of events.

In April of 1995, with this desire she incorporated her company Sharon’s Decorations Inc. and began a home-based party planning service. While her business and skills were developing, she pursued continuing her education in Business Administration. In 1996, Sharon began working in the corporate sector as an Executive Assistant to well known Radiation Oncologist in the tri-state area, a position she still hold today.

Her role as an Executive Assistant has lead to the planning of the National Cancer Survivor’s Day event at each facility arranging theme decorations, set-up and the assisting of various scheduled media personnel. National Cancer Survivor’s Day is a national day the country celebrates the lives of cancer survivors.

In the spring of 2001 she enrolled in Kingsborough Community College to pursue a degree in Business Administration. In June of 2003, she completed her studies and graduated earning an A.A.S. Degree in Business Administration. After completing her degree, she pursued opening a store and for one year sublet space within a neighborhood variety store to get the exposure and in April of 2004, she opened her shop Sharon’s Decorations Inc.

For party supplies and decorations, visit Sharon's Decorations, Inc. We have everything you need for the perfect party from streamers to balloons. We carry a large selection of items to make it easy to find what you need in one simple stop. Our family-owned business can handle your special requests, too. Sharon’s Decoration, Inc. is a professional party decorator who will come to your home or facility to theme characters to entertain children or adults.

Sharon's Decorations truly is your one-stop party shop. Sharon’s Decorations, Inc. is a member of Black Business Circle (Blackbusinesscircle.com). Black Business Circle is diversified group of individuals working together for economic empowerment within a system.

Visit Blackbusinesscircle.com free forum by logging on to web site and clicking on free forum to view our upcoming event during economic empowerment month June 2005.

Contact Sharon Decorations, Inc. today by logging on to our web site at http://www.sharons-decorations.com or email us today at e-mail protected from spam bots for more information about how we can help make your event a special event! For telephone inquiries call 1.718.235-2742

Posted by Industrial at 03:21 PM | Comments (0)

January 29, 2022

Peppermill Reno Hotel Café Espresso Expanded Menu

The Reno Peppermill’s Café Espresso has expanded and unveiled a new menu with grilled paninis and deli-style sandwiches in addition to the freshly-baked Danishes, pastries, croissants, muffins, Krispy Kreme doughnuts and bagels that Café Espresso will continue to serve.

(PRWEB) January 29, 2022 -- The Panini Grill will serve grilled sandwiches on housemade breads. Sandwiches like grilled cheddar, jack and muenster cheeses on ciabatta; Black Forest ham, avocado, roasted red peppers and jack cheese on grilled jalapeno-cheddar bread; oven-roasted turkey breast, smoked bacon, muenster and cheddar cheese on whole wheat; sautéed mushrooms, pesto, marinated tomatoes, avocado, roasted red peppers and jack cheese on grilled ciabatta; Black Forest ham, carmelized onions, sautéed mushrooms and muenster cheese on grilled sourdough; and albacore tuna salad and cheddar cheese on grilled sourdough. A special “Panini of the Day” will also be served. Prices for the paninis start at $5.95

Deli-style sandwiches will be served on housemade sourdough Torpedo rolls with potato chips as a side. Choose from sandwiches like roast beef, cheddar cheese and carmelized onions; Black Forest ham, roasted turkey, salami and pepperoni with basil-marinated tomatoes; oven-roasted turkey and muenster cheese; albacore tuna salad; or the deli sandwich of the day. All deli sandwiches are $6.95.

In addition to the new sandwiches Café Espresso will also have quiche on the menu, served hot or cold, for $5.50, and a soup pot for $3.25.

Café Espresso will continue to serve freshly ground and roasted coffees, espresso, cappuccinos, lattes chai, and mochas, as well as fruit smoothies, Italian sodas, and Odwalla juices. The bakery case will continue to overflow with the best baked treats in Reno, including Krispy Kreme doughnuts. For the more health conscious the Café Espresso menu also include fresh fruit bowls, parfaits, yogurt and whole fruit. Café Espresso is located adjacent to the front desk in the Peppermill lobby.

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Call the Peppermill Reno Hotel Casino toll free 1-866-821-9996 for room reservations.

Posted by Industrial at 03:18 PM | Comments (0)

Firehouse Subs Selected to Provide Food for NFL Global Championship High School Football Players

US and Japanese football players taking part in NFL Global Junior Championship IX at The Bolles School will enjoy Firehouse Subs fare

Jacksonville, FL (PRWEB) January 29, 2022 -- Firehouse Subs has been selected to provide some of the food for Japanese and American participants in NFL Global Junior Championship IX, part of a unique tournament to be played at The Bolles School’s Skinner-Barco Stadium during the week of Super Bowl XXXIX

Sandwiches and other food from Firehouse Subs will be enjoyed by 36 young football players from Japan, as well as by an additional 36 high school football standouts from throughout the Jacksonville area.

“Firehouse Subs is delighted to take part in a small way in this great tournament, supporting these fine young athletes as they practice and play here in our home town of Jacksonville,” said Stephen Joost, Firehouse Subs’ chief financial officer. “Also, we are pleased to have the opportunity to introduce our great sub sandwiches to the kids from Japan – we’re sure they will love them.”

The Global Championship games, a shootout-style jamboree tournament, will be held on February 2nd and 5th at The Bolles School’s San Jose campus. The Japanese athletes will live with host families from Bolles during their stay in the area.

Corky Rogers, The Bolles School’s head coach, selected 36 Jacksonville high school football standouts for the team that will represent America at the Super Bowl. Other countries represented will be Japan, France, Mexico and Canada.

About Firehouse Subs:
Firehouse Subs was founded in 1994 by two brothers, Robin and Chris Sorensen, who worked as firefighters for the Jacksonville Fire Department. By the end of 2004, Firehouse Subs operated 172 stores throughout the Southeast, employing 25,000 people and generating annualized sales of more than $90 million. Plans call for more than 500 Firehouse Subs stores by the end of 2006, and more than 1000 Firehouse stations by the end of 2008. To learn more, visit the company’s web site at www.firehousesubs.com.

About the Bolles School:
The Bolles School in Jacksonville, Florida, is a coeducational, college preparatory school enrolling over 1,800 day students in early kindergarten through grade 12, and boarding students in grades 7 through postgraduate on four campuses. Bolles has one upper school campus, (San Jose Campus), one middle school campus, (Bartram Campus) and two lower school campuses (Ponte Vedra Campus, and Whitehurst Campus). Bolles prepares students for the future by providing them with challenges that promote growth and development in academics, the arts, activities, and athletics.

Posted by Industrial at 03:16 PM | Comments (0)

fivespice Melds Pan-Asian Cuisine with Fresh Pacific Northwest Ingredients

Chef Jon Beeaker brings Asia's street food and culinary traditions to Oregon

(PRWEB) January 29, 2022 -- Executive chef Jon Beeaker found inspiration for the new menu at fivespice on the streets of Thailand, Vietnam, and Hong Kong. Beeaker visited markets, street vendors and restaurants to gather ideas for his traditional Pan-Asian menu prepared with local, seasonal ingredients. The menu also draws from the cuisine found in Korea, Singapore, India and Malaysia. fivespice debuted in January 2005 and features lunch, dinner and bar menus, as well as live jazz music by local artists, and outdoor seating.

“We envisioned fivespice as a destination for high quality Pan-Asian cuisine with an inviting design, and a lively jazz scene,” says managing partner Barry Cain. “Our vision came together when we brought executive chef Jon Beeaker into the project. His passion and talent for Pan-Asian food was the perfect match for fivespice.”

Asian Street Snacks:
fivespice offers a selection of small plates, or Street Hawker Fare, that highlights the different cultural flavors and styles found in the markets and food carts throughout Asia. These small dishes are meant to be shared and include: Lamb Tikka Masala; Vietnamese Grilled Calamari; Grilled Shrimp and Grapefruit; Bo La Lot, ground beef marinated with lemongrass, seasoned with turmeric and fish sauce and wrapped in La Lot leaves and grilled; and Siu Mai, steamed Chinese dumplings filled with shrimp and pork.

Soups and Salads:
A variety of soups and salads are available including, Tom Kha Gai with Thai chicken and coconut milk flavored with galangal, kaffir lime and tamarind; Miso Soup; Grilled Beef Salad; Green Papaya Salad, and Shredded Chicken and Cabbage Salad.

Noodles & Curries:
fivespice pays tribute to the noodle dishes made fresh to order across Asia with a menu dedicated to regional noodle specialties. A few highlights include the popular Pad Thai and Khao Soi, the signature noodle dish of Chiang Mai in Northern Thailand and Nonya Noodles stir-fried with black beans, napa cabbage, ginger, shrimp and Chinese sausage.

Heartier Fare:
All the dishes at fivespice are perfect for sharing, especially the heartier entrees which utilize fresh seafood, lamb, chicken, and beef. A signature dish is the Clay Pot Chicken with chicken braised in a Vietnamese caramel sauce with ginger, garlic, chilies, and wood ear mushrooms. Lacquered Salmon is grilled with sake and miso, and the Seafood Hot Pot mixes shrimp, scallops, calamari, and clams in a clay pot with tamarind and galangal.

Sweet Endings:
The desserts at fivespice give an Asian twist to some Western favorites, including Warm Sticky Rice with Palm Sugar Syrup; Coconut Caramel Flan; Molten Chocolate Cake with Vietnamese Coffee Sauce; and Tapioca and Fresh Fruit Parfait.

Asian-themed Design:
Portland-based KL Design Group designed the interior, as well as the logo, menu and signage for fivespice. The restaurant design incorporates natural materials found in Asian countries like zebra wood, bamboo, limestone, and grass. An outdoor balcony off the dining room and bar offers sweeping views of Lake Oswego, iron fire pits, and table seating for 20. Inside, the bar area features a fireplace, live jazz music every Thursday through Saturday and a full bar menu of Asian-inspired cocktails and a wine list emphasizing the Pacific Northwest.

About fivespice:
fivespice is located at 315 First Street, Suite 201 in Lake View Village, a new European-style development combining retail, dining, and office space, as well as free parking. fivespice is open 11 a.m. to 11 p.m. Sunday-Thursday and 11 a.m. to 12 p.m. Friday and Saturday. For reservations or information,
please call 503-697-8889.

Posted by Industrial at 03:08 PM | Comments (0)

January 26, 2022

Firehouse Subs Ranks 110th on Entrepreneur Magazine’s List of 500 Top American Franchises

Celebrating its 10th year in business, Firehouse Subs had never been ranked on the Entrepreneur list before; ranks 3rd in Sub category.

Jacksonville, FL (PRWEB) January 26, 2022 -- Firehouse Subs, a Jacksonville, Fla.-based chain that now operates more than 170 stores throughout the Southeast, has been ranked 110th in Entrepreneur Magazine’s 26th annual Franchise 500®, a listing of the top 500 American franchises.

In addition, Firehouse Subs was ranked third in the Submarine Sandwich Category behind Subway and Quiznos, two much larger companies. The ranking marked the first ever that Firehouse Subs had been named to the Entrepreneur list, which is published in the magazine’s January 2005 edition.

“We have known that a Firehouse Subs franchise is a great value as well as a great opportunity for our franchisees,” said Robin Sorensen, Firehouse Subs president. “This ranking by Entrepreneur Magazine shows that others are recognizing our success, as well.”

Firehouse Subs was started by Robin Sorensen and his brother, Chris Sorensen, in 1994 in their native Jacksonville, Fla. That single store has grown into a chain of more than 170 stores in 10 southeastern states. The company expects to operate 275 stores by the end of 2005 and to be a nationwide chain with more than 1,000 stores by 2008. The company’s goal is to become one of the top five sub sandwich chains in the nation.

The company believes strongly in sharing its success with its franchisees, and the company’s management looks for attitude and work ethic rather than the size of a prospective franchisee’s bank account.

The Firehouse Subs American Dream program allows hard-working store managers to become franchisees through a special formula; corporate store managers who are successful can purchase a 20 percent share of their store’s revenue stream for $5,000. After three years, they can move on to their own franchise, financed up to $150,000 by Firehouse Subs.

“If you own 20 percent of your store’s annual profits, are you going to be willing to work harder and stay with the company longer? The chances are pretty good that you will be,” said Stephen Joost, Firehouse Subs’ chief financial officer and one of the company’s four owners.

Firehouse Subs is not the only restaurant chain to offer profit-sharing programs for store managers. But Joost said he knows of no other restaurant company that offers a program allowing hard-working store managers who do not have their own sources of capital to end up owning their own franchises.

Firehouse Subs was founded in 1994 by two brothers, Robin and Chris Sorensen, who worked as firefighters for the Jacksonville Fire Department. By the end of 2004, Firehouse Subs operated 172 stores throughout the Southeast, employing 25,000 people and generating annualized sales of more than $90 million. Plans call for more than 500 Firehouse Subs stores by the end of 2006, and more than 1000 Firehouse stations by the end of 2008. To learn more, visit the company’s web site at www.firehousesubs.com.

Entrepreneur’s Franchise 500® is the world’s first, best and most comprehensive listing of franchise opportunities. Franchise 500® rankings are determined by numerous factors, including financial strength and stability, growth rate and size of the system, number of years in business and length of time franchising, start-up costs, litigation, percentage of terminations and whether the company provides financing.

Posted by Industrial at 02:50 PM | Comments (0)