Saturday, July 31, 2010

Celebrate National Catfish Month by Eating U.S. Farm-Raised Catfish!

(BUSINESS WIRE)--For more than 20 years, America has set aside the month of August to celebrate a great American farm-raised fish and honor the U.S. farmer. U.S. Farm-Raised Catfish is a mild, healthy fish; contains omega-3; and is versatile enough for almost any recipe.

“American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good”

Because U.S. catfish farmers use pure water and whole-grain feeds, catfish is also one of the freshest-tasting fish available. “American catfish farmers find it extremely important to provide consumers with an earth-friendly fish that also tastes good,” said Roger Barlow, president of The Catfish Institute (TCI). “They take great pride in giving Americans a premium product at a budget-friendly price.”

TCI has partnered with chefs, TV and radio personalities, and others who have joined in their efforts to increase awareness of National Catfish Month. Throughout the month, there will be national and regional print, TV, radio and web campaigns highlighting U.S. Farm-Raised Catfish and the American farmer.

“TCI’s overall goal is to ensure that consumers are educated on the many positive attributes of U.S. Catfish,” said Barlow. “By raising U.S. Farm-Raised Catfish in environmentally controlled clay-based ponds, our farmers are able to supply quality assurance, ultimately providing a safe fish for consumers. Be sure and look for the U.S. Farm-Raised Catfish seal when purchasing catfish from retailers or at local restaurants. It’s important that consumers remember when they eat U.S. Catfish, they are getting a great-tasting, enjoyable fish, as well as supporting the American economy.”

During the month of August, TCI will be giving away their new recipe book, Fresh Ideas for U.S. Catfish, to showcase just how versatile catfish is. The recipe book contains 28 new recipes – from catfish chowder to catfish artichoke dip – giving consumers the freedom to experiment with virtually any flavor. Thanks to our hardworking farmers, fresh U.S. Farm-Raised Catfish is available year-round.

For a copy of Fresh Ideas for U.S. Catfish, please provide a name and mailing address to

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Thursday, July 29, 2010

Bored with water? Try a new and refreshing drink to cool off

(ARA) - The hot days of summer and even early fall can leave you parched for a refreshing drink. Sure, water is a great hydrator, but there are times when you thirst for a different taste and maybe a little caffeine to give your energy levels a boost.

In the southern states, sweet tea is an item on just about every restaurant menu. And unsweetened iced tea is a popular summery drink across the United States.

Traditionally, teas are always prepared by steeping teabags with hot boiled water to increase the aroma. But cold-brewing tea can bring more of the essence out of the tea leaves.

By cold brewing tea leaves, the resulting drink not only can quench thirst and eliminate grease from your system, but also retains the caffeine and tannic acid found in the tea leaves.

Cold water brings out the amino acid (sweetness) from the tea leaves, and eliminates the chance of the tea being over-steeped and bitter which can happen when bags are prepared with hot water. Cold-brewed tea emphasizes the idea of sweet tea but with no added sugar.

Because caffeine is stored within the leaves, cold-brewed teas do not stimulate the secretion of stomach acid; therefore, people with sensitive stomachs can also enjoy the taste of tea.

Natural tea can help you reduce body fat and increase your metabolism rate. Studies have shown that Oolong tea leaves contain rich amino acids and cellulose, which lower cholesterol and boost metabolism. Green tea leaves contain vitamins C and E, as well as high fiber. And black tea leaves help with digestion. Having a glass of cold-brewed tea - without sugar or cream - after each meal will help you to slowly dissolve fat in your body. Look for cold-brewed tea bags through Teawan, and also browse the quality tea products.

If you're new to making cold-brewed tea, try these tips for your next refreshing drink.

1. Use purified water or premium natural mineral water for the best taste.

2. Use a bottle with a wide opening and sealable lid for storing the tea. Put the cold-brewed teabag in the middle of the container and hang the tag over the edge for easy teabag removal. Pour in cool or cold water until the container is full.

3. Let the tea brew. If you used warm water, steep the bag for one to four hours. If you used cold water, let the tea steep between four to 12 hours.

4. Once steeped, keep the container in the refrigerator or at room temperature, depending on how you prefer your tea.

The next time you head outside into the hot sun, don't forget to carry along your container of iced tea for a refreshing and healthy drink to help keep you cool during your activities.

Courtesy of ARAcontent

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Thursday, July 22, 2010

Drying is another option for storing fruits, vegetables

If your home garden “runneth over” with produce, try drying the excess as a healthy snack or nutritional addition to winter soups and sauces. A University of Georgia food safety specialist says it only takes a dehydrator and a little effort.

Many home gardeners plant a few extra vegetable plants in case insects or diseases strike their crops. When all goes well, this can lead to harvests too large for one family to consume.

Elizabeth Andress, a UGA Cooperative Extension food safety specialist, discovered a new personal treat last season when she decided to dry some tomatoes left over from a food preservation training class.

Tastes great, makes the kitchen smell yummy

“They were Roma tomatoes so they weren’t big and juicy,” she said. “I sliced them a quarter of an inch thick and sprinkled them with a little oregano. It smelled just like a pizza kitchen while they were drying.”

Andress stored the dried tomatoes in her cupboard in zip closed freezer bags and used them as a healthy snack. Dried food doesn’t have to be refrigerated because the moisture that would cause it to spoil has been removed, she said.

Tomatoes should be dried like fruits, not like vegetables, she said. Unlike vegetables, which usually require blanching before they can be dried, fruits can be sliced and placed directly in a dehydrator.

Like vegetables, tomatoes can be blanched, but they do not need to be. “If you plan to eat them in the dried form as a snack, it is better not to blanch them,” Andress said. “Just plan on eating them within several months.”

“Tomatoes, and other fruits, can still be a little flexible after drying as long as there’s no moisture left,” she said. “It doesn’t hurt to dry them a little further. Just be careful because they can scorch and burn if you dry them too long. Just ask some of my students.”

Andress said dried tomatoes can also be stored in the freezer as long as the container is free of air and moisture. To reduce inside condensation, remove the tomatoes from the container when you are ready to thaw them.

“If you are just planning to rehydrate them in a soup or stew, it doesn’t matter,” she said.

Almost impossible in Georgia

Sun-dried tomatoes sound like a gourmet dish, and in Georgia they are not an easy task to make at home. Sun drying is a process that relies on the air around the produce being very dry, Andress said.
“Our air is very humid so it’s very difficult to sun-dry,” she said.

If you try to sun-dry, use only acidic foods like fruits and never low acid foods like jerky and vegetables, she said.

Andress’s favorite foods to dry are apples, figs and pineapple. Some fruits, like kiwi, don’t work. “The slices end up shrinking so much that it’s just a mouthful of seeds,” she said.

Follow these steps

To dry a tomato or other fruits, follow these steps:
1. Choose good quality produce. If it’s moldy, mushy or browning, throw it out.
2. Wash the fruit, and slice it evenly. (Some light-colored fruits, like apples and pears, will brown less if dipped in an ascorbic-acid solution after slicing.)
3. Place it on a tray in an electric dehydrator. If your oven can be programmed for low temperatures, you can use it. Set the dehydrator’s temperature at 140 F. Food dried at lower temperatures might never fully dry. At higher temperatures, food dries faster on the outside, which becomes hard, but leaves the inside moist and likely to rot.
4. Wait a few hours and keep a close eye on the produce as it gets nearer to the end of drying. Food close to being done will dry faster at the end than at the beginning.
5. Seal the finished pieces in freezer-weight plastic bags or in plastic storage boxes.

Follow the same steps with vegetables, except blanch them first. The only vegetables that don’t have to be blanched are onions, okra and peppers (all types).

Collard Roll-Ups?

Other foods that can be dried are meat jerky, seeds, herbs and greens like kale and collards. Foods can also be pureed and dried flat, much like Fruit Roll-Ups.

“One advantage to me of doing some of the fruits I like, like apples and pineapples, is sometimes commercially they’ve added sugars and sugar coatings to them,” Andress said. "This way, you can just have them plain.”

As a diabetic, she still has to watch how much she eats. A whole dried apple has the same amount of sugar as a fresh apple; it just has a smaller volume.

Commercially-dried banana chips often contain tropical oils and sugar, she said. “Homemade bananas will be chewier, but you can get them in their natural forms without the additives.”

Dried fruits can be mixed with nuts as a trail mix and dried vegetables make great starter for soup mix.
Drying “tends to be popular with people who do hiking and backpacking and kayaking and such,” Andress said. “A real advantage is the condensed volume, lighter weight and small storage space.”
For more information on drying food, visit

By Sharon Dowdy
University of Georgia
Stephanie Schupska
University of Georgia 

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Light eating for families: Experts suggest seafood

(ARA) - Health experts recommend young families, especially expecting moms, should aim to eat a variety of nutrient-rich foods -- those that are bursting with vitamins and minerals in every bite. A serving of seafood, for instance, packs nutrients like protein and omega-3s into only about 100 calories. For this reason, eating fish and shellfish two to three times a week is linked to healthy hearts among adults and a brain boost in babies.

Warm weather is the perfect time to learn light, delicious ways to make fish your family's new favorite.

Healthy eating made simple with seafood

Instead of deli meat sandwiches, try a tuna, crab or salmon salad with one of these creative mix-in combinations to help get to your weekly recommended servings of seafood:
* Plain yogurt, slivered almonds, diced apples and dried cranberries.
* Olive oil, capers, diced red onion and basil.
* Cottage cheese, diced celery and a splash of lemon juice.

Place on a whole wheat roll or eat as a dip with crackers for a simple and nutritious picnic lunch.

As an alternative to traditional summer barbecue items like hot dogs and brats, which are higher in calories and fat, fire up the barbecue for one of these fish dishes:

* Kebabs with shrimp, scallops, peppers and pineapple.
* Fillets of salmon or cod grilled on a wood plank.
* Grilled pizza with mozzarella, tomatoes and canned tuna (full recipe below).

Seafood matters most for moms-to-be

Fish and seafood is packed with nutrients that are especially important for the health of pregnant women and growing babies, yet 80 percent of women don't eat the recommended amount. During your pregnancy, official guidelines from the U.S. Food and Drug Administration say:

* Eat seafood two to three times each week.
* Eat a variety of fish.
* As much as half (6 ounces) of fish each week can be albacore tuna.
* The only fish to avoid completely are shark, swordfish, king mackerel and tilefish.

"Seafood contains a package of powerhouse nutrients needed for a healthy pregnancy - omega-3s, calcium, vitamin D and iron," says Dr. Ashley Roman, an obstetrician and mother of two. "Most expecting moms don't get enough nutrient-rich fish in their diet and are missing out on a brain development boost for their babies."

More expert information and recipes

A new guide created with registered dietitians and doctors is now available to help expecting and new moms eat plenty of fish. "A Seafood Lover's Guide to Eating During Pregnancy," explains why eating seafood is important, how much to eat, and how to eat it with delicious and nutritious recipes and snack ideas. Download a free copy of "A Seafood Lover's Guide to Eating During Pregnancy" at

Grilled Tuna Italiano Pizza

During the hot summer months, skip the oven and go for the grill. This easy and delicious pizza is a great way to enjoy a variety of nutritious foods with your whole family without heating up the whole house.

Serves two.

1 (6-ounce) pre-baked individual whole-wheat pizza crust
1/4 cup shredded mozzarella cheese
1/3 cup diced roma tomatoes
1 teaspoon minced shallots
1/2 teaspoon red wine vinegar
2 teaspoons fresh-chopped basil
1/4 teaspoon fresh-crushed garlic
1 (5-ounce) can tonno tuna in olive oil

1. Preheat grill to 350 F.
2. Place pizza crust on pizza pan or directly on grill rack.
3. Sprinkle cheese over crust; grill with lid closed until cheese is melted (about seven minutes).
4. Meanwhile, in bowl, combine tomatoes, shallots, red wine vinegar and garlic; set aside.
5. Flake tonno tuna evenly over pizza.
6. Spoon tomato mixture over tuna; sprinkle basil over pizza.
7. Grill five minutes longer. Serve immediately.


Courtesy of ARAcontent

Thursday, July 15, 2010

Tips For Packing Healthy School Lunches

(StatePoint)  Getting kids to eat healthy can be tricky, especially when you're not with them during school lunchtime. 

A little creative planning and the right food choices can make healthy eating fun, giving kids the nutrition, energy and stamina they need to do well in school.

Get Kids Involved

Take children shopping for healthy foods they like. Let them choose favorite sandwich stuffers, vegetables, fruits and juice. Only buy healthy items, so kids can't be tempted by junk foods. 

Each evening pack the next day's lunch together, letting kids choose their main dish, snacks and beverage. 

Go Preservative Free

Avoid foods with lots of preservatives. What children drink is as important as what they eat. Send kids to school with water, low-fat milk or 100 percent real fruit juice in ready-to use cartons. Juice boxes are particularly healthy and convenient, because they don't need added preservatives to stay fresh and last up to 12 months without refrigeration.

Keep Things Fresh

When refrigeration isn't possible, keep food fresh and safe by selecting items with long shelf-lives, like crackers, peanut butter and juice. Or, try freezing a juice box the night before, to keep meat or cheese sandwiches fresh until lunchtime. 

"Families should also consider the environment when packing lunches," says Carla Fantoni, vice president of communication for Tetra Pak US & Canada, a packaging solutions company. "Juice boxes, for example, are made mainly from paper, a renewable resource, are lightweight, compact and recyclable. They meet consumer needs for convenience, safety and ease of use with a low environmental impact."

Pack Balanced Meals

Instead of fretting over each meal, make sure kids eat a variety of foods -- such as protein, fats, carbs and fiber -- over a week's time. It's okay to pack chips with a cold cut sandwich, so long as they're having veggies and fruit juice the next day. And if they want the same sandwich daily, roll with it. Just change the topping and include a balanced side.

Have Fun

Have kids help create fun sandwiches or silly sides, such as "ants on a log" (raisins atop peanut butter on celery). Share foods and stories from your childhood. This year is particularly nostalgic for parents who were kids in the '80s, as it's the 30th birthday of the juice box, a staple of many childhood lunches.

For even more fun, get creative with your kids and make your own music video as part of a contest honoring the juice box birthday. Visit to hear a new tune from The Juice Box Heroes and submit your family's original take on the song's music video. Prizes include $2,500, a year's supply of juice boxes and more. The contest runs from August 3 to October 31.

"With a little ingenuity you can help kids form good eating habits while having fun," says Candace Cameron Bure, mother of three and star of "Full House" and the current hit show, "Make it Or Break It," who is currently celebrating the juice box birthday with her family. "The juice box was a part of my childhood and with my family's busy lifestyle, I love giving my kids convenient and healthy treats I know and trust."

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Wednesday, July 14, 2010

Want to get kids into the kitchen? Start simple, encourage creativity

(ARA) - There's a reason that the old adage "if you can't stand the heat, stay out of the kitchen" is so popular - cooking is a great metaphor for life. And, when it comes to teaching kids both practical and philosophical life skills, the kitchen is a wonderful classroom.

Experts agree that getting children involved with cooking has many benefits - from getting them to try new foods and learning about nutrition, to providing bonding time with other family members. In addition to giving kids a sense of accomplishment, children who cook learn a useful life skill - how to prepare meals for themselves, family members and friends, and perhaps members of their very own household later in life.

WebMD notes that many children begin to express an interest in food preparation as early as the age of 2 or 3 years, and it is possible to get them started at that age at the right pace and with close supervision. No matter what age you begin introducing your child to culinary skills, keep in mind it's best to start simple and with foods that are already familiar to them.

Sandwiches are a good first-timer dish that kids can learn to create in the kitchen because they'll likely grasp the basics quickly - two slices of bread or a bun and some nourishing ingredients in between. Sandwiches in particular offer kids the opportunity to get creative. Parents should encourage them to explore new types of breads and buns, including whole- or multi-grain varieties. They should also introduce youngsters to unique types of fillings, and encourage them to discover new ways to prepare foods they already enjoy.

Since burgers are so popular with both adults and kids alike, introducing younger cooks to different types of innovative or "gourmet" burgers, like those that include chicken, salmon or vegetarian proteins, creative toppings and inventive ways to prepare them, can also spark kids' creative juices. For 10-year-old Emma Potts of Bonney Lake, Wash., creating a new burger was not only a fun way to spend time with her mother; it was a great way to help other children as well.

Emma won the 2009 Kids' Cook-Off, sponsored by Red Robin, a restaurant chain that serves gourmet burgers. Her Spicy Honey Glazed Bacon Burger took top honors and will be served in Red Robin restaurants from Aug. 3 to Sept. 12. A portion of the proceeds from her burger's sales will support child safety initiatives from the National Center for Missing & Exploited Children (NCMEC).

This year, kids are encouraged to again get creative in the kitchen with their family. The fifth annual Kids' Cook-Off is accepting entries from Tuesday, Aug. 3 to Sunday, Sept. 12. Children ages 6 to 12 can submit their gourmet burger recipe and a statement about why their gourmet burger deserves to be served at Red Robin and how they came up with it online at, or by mail at Red Robin Kids' Cook-Off Contest, P.O. Box 133, Trenton, IL 62293. Fifty recipes will be included in a cookbook, and the grand prize-winning burger will be sold at Red Robin restaurants in 2011 to benefit NCMEC. For additional details on the prizes and competition, visit

"We always encouraged Emma to participate in making family meals from an early age," says Emma's mother, Donna Beck. "It's helped her develop confidence in the kitchen and a better understanding of how to eat well. Winning the Red Robin competition really gave her a sense of accomplishment - and she felt great that something she created will help other children."

To inspire budding cooks to get creative in the kitchen, parents can help their children prepare Emma's winning gourmet burger recipe at home while also thinking about their own burger creation:

Spicy Honey Glazed Bacon Burger


Sesame seed bun
Juicy beef patty
Green leaf lettuce
2 slices Havarti cheese
2 slices ripe red tomato
3 strips Applewood smoked bacon
Red Robin seasoning (available for purchase at all Red Robin restaurants)
4 ounces honey
1 teaspoon cayenne pepper
6 ounces mayonnaise


Prepare a honey glaze by mixing together the honey and cayenne pepper. Separate the mixture in half into two bowls. Glaze burgers with one half. Mix the mayonnaise into the remaining half and set aside.

Cook the burger to taste. Toast the bun until golden brown. Spread a thin layer of the honey cayenne mayonnaise mixture on the top and bottom of the bun. Sprinkle Red Robin seasoning on the cooked burger patty and drizzle some honey glaze on top. Cover the patty with Havarti cheese and melt it on top.

On the bottom bun, layer the lettuce, seasoned beef patty, tomato and bacon. Cover with the top bun and serve with fries.

Courtesy of ARAcontent

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Friday, July 9, 2010

FDA: New Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes Into Effect

The U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers.

The new food safety requirements will become effective on July 9, 2010, through a rule for egg producers having 50,000 or more laying hens – about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short-term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60 percent.

Salmonella Enteritidis can be found inside eggs that appear normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., commissioner of food and drugs. “Today's action will help prevent thousands of serious illnesses from Salmonella in eggs.”

The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to comply with the regulation by July 9, 2012.

Producers who sell all their eggs directly to consumers or have less than 3,000 hens are not covered by the rule.

Under the rule, egg producers whose shell eggs are not processed with a treatment, such as pasteurization must:

• Buy chicks and young hens only from suppliers who monitor for Salmonella bacteria
• Establish rodent, pest control, and biosecurity measures to prevent spread of bacteria throughout the farm by people and equipment
• Conduct testing in the poultry house for Salmonella Enteritidis. If the tests find the bacterium, a representative sample of the eggs must be tested over an eight-week time period (four tests at two-week intervals); if any of the four egg tests is positive, the producer must further process the eggs to destroy the bacteria, or divert the eggs to a non-food use
• Clean and disinfect poultry houses that have tested positive for Salmonella Enteritidis
• Refrigerate eggs at 45 degrees F during storage and transportation no later than 36 hours after the eggs are laid (this requirement also applies to egg producers whose eggs receive a treatment, such as pasteurization).

To ensure compliance, egg producers must maintain a written Salmonella Enteritidis prevention plan and records documenting their compliance. Egg producers covered by this rule must also register with the FDA. The FDA will develop guidance and enforcement plans to help egg producers comply with the rule.

During the 1990s, the FDA and the U.S. Department of Agriculture implemented a series of post-egg production safety efforts such as refrigeration requirements designed to inhibit the growth of bacteria that may be in an egg. While these steps limited the growth of bacteria, they did not prevent the initial contamination from occurring.

The new rule is part of a coordinated strategy between the FDA and the USDA’s Food Safety and Inspection Service (FSIS). The FDA and the FSIS will continue to work closely together to ensure that egg safety measures are consistent, coordinated, and complementary.

In addition to the new safety measures being taken by industry, consumers can reduce their risk of foodborne illness by following safe egg handling practices. The FDA reminds consumers to buy eggs that have been refrigerated, make sure eggs in the carton are clean and not cracked, and cook eggs and foods containing eggs thoroughly.

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Monday, July 5, 2010

S'mores is the right activity for more than just camping

(ARA) - Americans have a love affair with that classic campfire treat, S'mores. The good news - S'mores are no longer reserved just for campfire cooking. Did you know you can enjoy the chocolate, marshmallow and graham cracker goodness every day, inside and out?

S'mores have been helping families create memories since the delicious campfire recipe was first published in the Girl Scouts handbook in 1927. According to recent research, 79 percent of consumers polled believe S'mores are as much fun to make as they are to eat.

To help families make everyday S'mores moments this summer, Hershey's and Kraft Foods offer the following S'mores "snacktivity" ideas.

* S'mores time, any time - S'mores are the perfect summer campfire companion, and they offer a great "snacktivity" for after school, a ball game or family dinner. Incorporating S'mores into your regular summer activities allows you to create a memorable Monday or tasty Tuesday that the family will all enjoy.

* Turn your backyard into a fun get-together - Get the family, friends or neighbors together for an impromptu backyard party at the fire pit. Tell them all they need to bring is their appetite - you'll be serving S'mores.

* Grilling up sweet treats - Sweeten your next backyard barbecue by adding S'mores to the menu. As an alternative to toasting a marshmallow on a skewer, simply preheat the grill to medium-hot. Build the S'mores to your liking and wrap in aluminum foil. Place the wrapped S'mores on the grill and cook one to two minutes on each side or until the marshmallow is gooey and the chocolate is slightly melted between the graham crackers. In other words, build it, wrap it and grill it. Grilled S'mores are also always a win at tailgate parties.

* Tasty play for a rainy day - When bad weather strikes, keep the fun going by making S'mores in the microwave. Top each of four graham squares with one chocolate piece and one marshmallow. Place on microwaveable plate. Microwave on high 15 to 20 seconds or until marshmallows puff and chocolate begins to melt. Carefully remove plate from the microwave and then cover each S'mores with a remaining graham cracker square. Microwaved S'mores are also perfect for family game nights, sleepovers and afterschool treats.

You can visit to create more S'mores and more smiles and for a chance to win one of more than 1,000 family fun prizes including fire pits, indoor S'mores kits, backyard game sets and much more. No purchase necessary, game ends Sept. 7. See the website for official rules.

Courtesy of ARAcontent

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