Thursday, August 25, 2011

Kroger and Something Delightful Win Fayette Chamber Platinum Plate Competition

Something Delightful Bakery & Café Owner Mary Jane Hollister
with Chamber President & CEO Virginia Gibbs

As a precursor to the upcoming Community Expo, the Fayette Chamber hosted the Platinum Plate competition at their monthly Business After Hours event held at Delta Community Credit Union, the Expo’s presenting sponsor. Kroger supermarket was the winner of the Platinum Plate Award (small bites category) while Something Delightful Bakery Café of Peachtree City won the Platinum Plate Award (dessert category).

Kroger’s Chef Brian Boldt says he improvises when he cooks. “There’s no such thing as an original recipe,” says Boldt. His glazed quail with pomegranate, honey and lavender took the prize in the small bites category.

Kroger Chef Brian Boldt with Chamber President
& CEO Virginia Gibbs
Meanwhile, on the dessert side, Something Delightful’s carrot cake cheesecake proved to be the winning sweet. “I look for unusual combinations,” said Something Delightful’s owner Mary Jane Hollister. “Carrot cake and cheesecake are two things everybody loves.”

Other competitors were Cookie Express, Ultimate Café (Fayette Senior Services), Contemporary Catering, Panera Bread and A Taste of the South Catering (Wendell Coffee). Shane’s Rib Shack, A Better Way Café and Rita’s Ice were not able to participate in the competition, but will be serving up tasty treats at the Expo.

The panel of judges included State Rep. Matt Ramsey of Peachtree City, Nancy Jaworski of My Chef Nancy and Melanie Myer, Delta Community Credit Union branch manager and chamber board chair.

The community is cordially invited to attend the Expo on Sept. 13th at New Hope Church, 551 New Hope Road, Fayetteville, to sample delicacies from all participating food service vendors. Admission is free.

More than 2,000 patrons attended last year’s Expo, which had over 100 exhibitors. This year, all exhibitor space has again been filled, so patrons can see new and familiar offerings available from businesses, non-profit and public agencies in Fayette County.

There will be lots of giveaways and drawing prizes, including a netbook and a Serenbe gift package, as well as health screenings, product demos and much more. Don’t miss the fun…mark your calendars for Sept. 13th and join us at the Expo!

About the Chamber: The Fayette Chamber is a strong, vibrant network of businesses and organizations working together to promote economic prosperity and strengthen our community. Through the chamber, important connections are made that provide the framework for our community to grow and prosper. With the goal of maintaining and enhancing our excellent quality of life, the chamber provides strong leadership, networking, education and programs that encourage partnerships between businesses and the community.

Tuesday, July 19, 2011

Arby's® Offers Nationwide Invitation to Its Anniversary Bash

64-Cent Classic Roast Beef Sandwiches on Saturday, July 23

PRNewswire/ -- Nearly 50 years ago, two brothers from Ohio – Forrest and Leroy Raffel – set out to shake-up the fast food industry. Their vision: a quick service restaurant that served something other than the standard burgers and fries. Thus, on July 23, 1964, Arby's was born. In celebration of its anniversary, this Saturday, July 23, Arby's Restaurant Group, Inc. is offering customers nationwide its signature sandwich, the Classic Roast Beef, for just 64 cents all day long, with purchase of a 22 oz. drink (coupon required).* To receive a coupon, people must "like" Arby's at

The Classic Roast Beef sandwich is the hallmark of the Arby's experience, featuring mouthwatering roast beef that is slow roasted for three hours in-store daily, then freshly sliced and piled high on a toasted sesame seed bun. For the signature Arby's experience, smother the Classic Roast Beef with tangy Arby's Sauce® or zesty Horsey Sauce®.

"For nearly 50 years, Arby's has offered a variety of sandwiches, signature sides and shakes that put people in a good mood," said Bob Kraut, Senior Vice President, Advertising & Marketing Communications, Arby's Restaurant Group, Inc. "We're excited to celebrate our anniversary by giving people a chance to try the sandwich that started it all at this special price."

Some Arby's anniversary fun facts:
  • The first Arby's, in Boardman Ohio, had just 10 seats and was shaped like a Conestoga wagon
  • In addition to the Classic Roast Beef sandwich, potato cakes and Jamocha shakes are two other original menu items that remain among the most popular today
  • The Raffel Brothers originally wanted to name the restaurant "Big Tex," but settled on Arby's, which stands for R.B. (Raffel Brothers); to this day, many people still believe it stands for roast beef
  • The neon cowboy hat has been an Arby's icon since the chain launched in 1964
For more information, or to download the coupon, please visit

*Arby's Classic Roast Beef sandwiches are available at 64 cents with purchase of a 22 oz. beverage. The offer is valid on July 23, 2011 with Facebook coupon during regular business hours at participating locations. Limit one coupon per transaction. Not valid with any other coupon or offer.

Tuesday, May 24, 2011

The J. M. Smucker Company Announces Coffee Price Increases

/PRNewswire/ -- The J. M. Smucker Company (NYSE: SJM) announced today that it increased the list price for the majority of its coffee products sold in the United States, primarily consisting of items sold under the Folgers®, Dunkin' Donuts®, Millstone®, and Folgers® Gourmet Selections® brand names. Prices will increase an average of 11 percent on impacted items.

The increase in price is driven by sustained increases in green coffee costs. The Company is currently in its quarter-end quiet period and, therefore, will answer investor related follow up questions during its June 9, 2011, fiscal fourth quarter earnings conference call.

Dunkin' Donuts® brand is licensed to The J. M. Smucker Company for packaged coffee products sold in retail channels such as grocery stores, mass merchandisers, club stores, and drug stores. This press release does not pertain to Dunkin' Donuts® coffee or other products for sale in Dunkin' Donuts® restaurants.


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Tuesday, May 10, 2011

Consumers Warned to Avoid Eating Oysters From Area 1642 in Apalachicola Bay, Florida

/PRNewswire-/ -- The following is being released by the U.S. Food and Drug Administration:

Fast Facts

* The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters from Area 1642 in Apalachicola Bay, Fla. because the oysters may be contaminated with toxigenic Vibrio cholerae serogroup O75.
* Nine persons have been reported with illness. For eight, the illness was confirmed as caused by toxigenic Vibrio cholerae O75; laboratory confirmation is pending in the other person. No one was hospitalized or died.
* All ill persons reported consumption of raw or lightly steamed oysters.
* Traceback indicates that oysters harvested from Area 1642 in Apalachicola Bay, Fla., between March 21 and April 6, 2011, are associated with illness.
* Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.

What is the problem?

Raw oysters harvested from Area 1642 in Apalachicola Bay, Fla. between March 21 and April 6, 2011, have been linked to eight confirmed and one possible case of toxigenic Vibrio cholerae O75 infection. The ill persons ate raw or lightly cooked oysters harvested from that area. Ill persons reside in Florida, Georgia, Louisiana and Indiana; all report consumption of oysters while in Florida. There are several designated harvest areas within Apalachicola Bay, Fla., and each of these has a unique numerical identifier. Area 1642 is a zone that stretches from north to south in Apalachicola Bay just on the east side of the bridge that goes from Eastpoint, Fla., to St. George Island, Fla. The zone is approximately two miles wide from east to west.

What are the symptoms of Vibrio illness?

Illness is typically characterized by nausea, vomiting and diarrhea. The symptoms begin from a few hours up to five days after consumption of raw or undercooked seafood, particularly shellfish, or after ingestion of surface waters.

Who is at risk?

Persons at risk are those who traveled to Florida and consumed oysters that were harvested from Area 1642 of Apalachicola Bay or who purchased oysters in a state to which these oysters or oyster product were distributed and ate them.

What do consumers need to do?

Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area. If the oysters were definitely or possibly harvested from Area 1642 in Apalachicola Bay, Fla., and have not yet been consumed, they should not be eaten. If the oysters were already consumed and no one became ill, no action is needed. If you develop a diarrheal illness within a week after consuming raw or undercooked shellfish, see your healthcare provider and inform the provider about this exposure.

Those with weakened immune systems, including people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease should avoid eating raw oysters, regardless of where they are harvested.

What product forms are included in the recall?

This advisory, which comes from an outbreak of illness caused by toxigenic Vibrio cholerae O75, applies to live in-shell and shucked fresh or frozen oysters from the area.

Where is it distributed?

These oysters or oyster product were initially distributed in Florida, Alabama, Georgia, Mississippi, and North Carolina. However, subsequent distribution to other states may have occurred.

What is being done about the problem?

The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters harvested from Area 1642 in Apalachicola Bay, Florida because the oysters may be contaminated with toxigenic Vibrio cholerae O75.

The Florida Department of Agriculture and Consumer Services Division of Aquaculture closed Area 1642 on April 29 and has asked commercial oyster harvesters and dealers who obtained oysters from this area to recall them.

The FDA is sampling oysters from Area 1642 in Apalachicola Bay as part of a reopening strategy.

Who should be contacted?

The FDA encourages consumers with questions about seafood safety to call 1-888-SAFEFOOD or to write to .


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Monday, May 9, 2011

Dare to Compare in Arby's® Chicken Salad Taste-Off

/PRNewswire/ -- In years past, Americans have faced off in cola wars and burger battles, but few would have guessed that chicken salad could stir up a similar passion. Summer 2011 is poised to be the season of this sumptuous salad, and Arby's is confident that its Market Fresh® Grilled Chicken & Pecan Salad Sandwich and Wrap are the best in the business. From May 9-22, Arby's will offer consumers a chance to try its sandwich or wrap free, with the purchase of any 22 oz. beverage.* People can then dare to compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap to the Subway® Orchard Chicken Salad sub and cast a vote for their favorite at

To encourage voter participation, for every vote cast, Arby's will donate $1, up to a total of $25,000, to Share Our Strength's No Kid Hungry Campaign, a national effort to end childhood hunger in America by 2015.

"The Arby's Chicken Salad Taste-Off is on, and we're so confident in the taste of our Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap, that we're giving consumers one to try for themselves," said Chef Brian Kolodziej, vice president, product development, Arby's Restaurant Group, Inc. "This friendly game of chicken is for a good cause, and we're proud to be able to support Share Our Strength in its fight against childhood hunger."

Arby's Market Fresh Grilled Chicken & Pecan Salad is freshly prepared daily in-store, and starts with 100% whole chicken breast, marinated and grilled to seal in the juices and add flavor, and hand-diced fresh produce, including crisp red apples, celery, juicy red grapes and crunchy pecans. The chicken salad ingredients are blended with mayonnaise and served on either honey wheat Market Fresh bread or Arby's new, whole-grain flatbread wrap, both of which earned the Whole Grain Council's stamp of approval. Arby's new wrap contains 23 grams of whole grains, or nearly half of the daily minimum of whole grains, while the honey wheat bread offers a significant 18 grams of whole grains. The sandwich and wrap are available nationwide through mid-August.

To participate in Arby's Chicken Salad Taste-Off:

* "Like" Arby's on Facebook ( and print a coupon for a free Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap with the purchase of any 22 oz. beverage
* Compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap to the competition, then
* Return to Arby's Facebook page by May 22 and cast a vote for the best tasting Chicken Salad Sandwich

Arby's will announce the outcome of the vote on May 23.

For more information about Arby's Chicken Salad Taste-Off, please visit

*Available at participating Arby's locations. The offer is valid only with coupon, one coupon per customer, while supplies last.


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Wednesday, May 4, 2011

Flowers Foods Issues Voluntary Recall on Certain English Muffins and One Bread Item

/PRNewswire/ -- Flowers Foods (NYSE: FLO) today announces that, out of an abundance of caution, it is voluntarily recalling the products listed below with the following best by date codes: May 11th 0355 119 and May 12th 0355 120.

Cobblestone Mill 16 oz 100% Whole Wheat Bread UPC 0 72250 04171 3

Natural Grains Honey Wheat English Muffins UPC 0 73105 92029 0

Nature's Own Light Multi Grain English Muffins UPC 0 72250 00377 3

Nature's Own 100% Whole Wheat English Muffins UPC 0 72250 00376 6

Nature's Own Honey Wheat English Muffins UPC 0 72250 00876 1

Sweetbay 100% Whole Wheat English Muffins UPC 0 99614 64218 8

These products, in packages with the codes noted, may contain small pieces of metal. No injuries have been reported.

The affected product may involve the following states--Alabama, Arkansas, Arizona, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia -- as well as the following areas: Southern California, southwest Colorado, southern Illinois, southeastern Kansas, south and central Nevada, southern New Jersey, southern Ohio, southern Pennsylvania, and extreme southwestern Utah.

The majority of the product involved was still in Flowers' possession and has been pulled from the company's distribution system. As an extra precaution, Flowers issued the voluntary recall and is proceeding to retrieve all affected product from the market. Grocers are advised to withdraw these products for sale and hold it for pickup by the company.

Consumers are urged to return these products with the best by date/UPC codes noted to the place of purchase for product replacement or refund. Consumers with questions may contact Flowers' Consumer Relations Center at 1-866-245-8921.


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Friday, April 29, 2011

A Legacy With Layers: The Vidalia® Onion Museum Opens Today

/PRNewswire/ -- Beginning today, Vidalia onion enthusiasts around the country will be able to explore the history of Georgia's beloved state vegetable and the growing region that has made it so famous. The grand opening of the Vidalia Onion Museum is right in time for thousands of tourists attending the annual Vidalia Onion Festival. Today's Museum grand opening event and ribbon-cutting ceremony have drawn an all-star team of chefs, each of whom is creating a Vidalia onion dish for guests, including:

* James Beard Award-winning chef Jeffrey Buben of Vidalia restaurant in Washington, D.C.
* "Top Chef" Fan Favorite Kevin Gillespie of Woodfire Grill in Atlanta, Ga.
* Award-winning chef Gerry Klaskala of Aria restaurant in Atlanta, Ga.
* "Top Chef" contestant Tracey Bloom of Ray's at Killer Creek in Atlanta, Ga.
* "Southern My Way" cookbook author Gena Knox

Also participating in the museum opening ceremonies are Gary Black, Georgia Commissioner of Agriculture, and Wendy Brannen, Vidalia® Onion Committee executive director and museum chairperson. "We have worked for five years to unearth each unique layer of the Vidalia onion story and then portray those layers creatively for visitors," says Brannen. "When we first hired a museum consultant, they asked, 'Really, an onion museum?' But they quickly realized we're not just any onion, and this isn't just any story!" Brannen adds.

The Vidalia Onion Museum provides guests with an interactive, historical experience. The museum is filled with educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive and is open from 9 a.m. to 5 p.m. Monday-Friday.

In addition to the excitement of the museum's grand opening, the Vidalia Onion Festival takes place this weekend, drawing tens of thousands of people to Vidalia, Ga. Activities include pageants, parades, concerts, car shows, onion-eating contests and arts and crafts. For more information on the festival, visit

The Vidalia® Onion Committee was established in 1989 as Federal Marketing Order No. 955. The order authorizes production research, marketing research and development, and marketing promotion programs. The VOC administers the order locally and consists of eight producer members and their alternates and one public member and an alternate. More information about the Vidalia® Onion industry may be obtained at


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Thursday, April 28, 2011

UGA teaches healthy cooking class

May. 4, 2011 11:00 AM - 1:00 PM

Eating well and leading a healthy lifestyle can reduce the risk of cancer by up to 50 percent, according to the National Cancer Institute. To help Georgians learn how to cook cancer-fighting meals, University of Georgia Cooperative Extension offers free classes.

More than 40,000 people are diagnosed with cancer each year in Georgia, according to the Centers for Disease Control and Prevention, and nearly 15,000 die.

“Making healthy lifestyle choices can dramatically reduce our risk for developing certain types of cancers,” said Denise Everson, UGA Extension Family and Consumer Sciences agent in Athens and Oconee County. “We teach families how they can eat healthy, but still eat well, while improving their health and reducing their risk for chronic disease.”

Everson will teach a free Cooking for a Healthier Lifetime Cancer Prevention Cooking School on Wednesday, May 4, from 11 a.m. to 1 p.m. at the Athens-Clarke County Health Department. Citizens are invited to learn how to reduce their risk for cancer and chronic disease by making healthy food choices.

“The simple steps we take today, improved eating habits and an active lifestyle, can decrease our risk for chronic disease and improve our overall well-being,” Everson said.

Recipes will be shared and free food samples will be available. Space is limited so call 706-583-2756 by April 29 to secure a spot in the class.

UGA Extension, Athens-Clarke County Health Department and the American Cancer Society sponsor the course.

For more information on healthy life choices or similar classes in your area, contact a local UGA Extension office at 1-800-ASK-UGA1.

By April Reese Sorrow
University of Georgia

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Association for Dressings and Sauces Gives Creative Salad Recipe Ideas On

/PRNewswire/ -- Eating a salad every day with your favorite salad dressing is an easy way to add valuable nutrients to your diet – nutrients that promote good health and may ward off disease. Visit to find creative salad recipes and learn the health benefits of eating salads with your favorite dressing. You will find salad recipes with chicken, salad recipes with pasta and vegetable salads, all with great salad dressing recommendations.

Salad eaters tend to have higher intakes of key nutrients, such as Vitamins C and E and folate. The healthy oils found in salad dressings help to promote the absorption of key nutrients, including many important antioxidants that are found in leafy greens and other vegetables and fruits. In addition, the majority of salad dressings are free of trans fat.

What's the key to a healthy salad? According to Sarah Wally, M.S., R.D., "The nutritional value of your salad depends on what ingredients you choose." Selecting a rainbow of colorful fruits and vegetables for salads ensures you're eating a wide range of beneficial nutrients. is a program of The Association for Dressings and Sauces (ADS), the international trade association that represents salad dressing, mayonnaise and condiment sauce manufacturers and suppliers to the industry. Since 1992, ADS has celebrated May as National Salad Month.


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Wednesday, April 13, 2011

Arby's Offers an Early Tax Break With Free Value Curly Fries

/PRNewswire/ -- The IRS has given Americans two extra days to complete their taxes, which means last-minute filers will be working furiously over the newly coined Tax Weekend. To provide these tax procrastinators with a little break, and to reward those lucky few who have already completed their returns, Arby's Restaurant Group, Inc. has declared Friday, April 15 as Free FryDay at locations nationwide.

Arby's signature Curly Fries are beloved for their appealing shape and flavor. To receive a free value size of these perfectly seasoned ringlets, people must print off a coupon from Arby's Facebook page ( and bring it to any Arby's location during regular business hours on Friday, April 15.

"Now that Tax Day has turned into Tax Weekend, we think everyone could use a little break," said Bob Kraut, Senior Vice President, Advertising and Marketing Communications, Arby's Restaurant Group, Inc. "We hope Free FryDay brings some much needed cheer to those who still need to finish their tax returns."

The free Value Curly Fry offer is valid on April 15, 2011 only, at participating restaurants and is good for one order per customer, while supplies last.

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Saturday, April 9, 2011

Get In The Atlanta Food & Wine Festival Spirit

Drink in all the South has to offer this Spring

Mint Juleps, Old Fashioneds, Sazeracs – the Southern cocktail culture is thriving, and the Atlanta Food & Wine Festival will be the ideal showcase for traditional and innovative spirit creations. From May 19-22, Festival guests will enjoy Southern cocktails and spirits from such beverage innovators and luminaries as Greg Best from Atlanta’s Holeman & Finch Public House and Julian Van Winkle of Old Rip Van Winkle Distillery, while learning about the history and future of distilling in the South.

Inspired by Southern sipping staple Coca-Cola™, the Atlanta Food & Wine Festival will also feature seminars called “Coke-tails,” led by Greg Best, highlighting the flavor profile of the iconic cola.

The Pause that Refreshes, courtesy of Greg Best

5 oz sparkling wine (brut or cava recommended)
3/4 oz. Coca-Cola gastrique*
2 dashes Regan’s Orange Bitters #6
Lemon twist

  • Pour the gastrique and the bitters into a Champagne flute
  • Top with 5 ounces of sparkling wine
  • Garnish with a lemon twist
*In a medium saucepot, add equal parts Coca-Cola ClassicTM, sorghum syrup, and cider vinegar. Reduce by two thirds. Remove from heat and cool before using.

Best has been credited with kick-starting the craft cocktail movement in Atlanta with his work behind the bar at the award-winning Restaurant Eugene and Holeman & Finch Public House and the newly opened H+F Bottle Shop.

Cocktail fans can partake in a variety of spirited Festival attractions over the course of the three-day epicurean weekend, including an eye-opening Breakfast Cocktails seminar with Neil Bodenheimer from Cure; the seasonally- and locally-inspired Farm to Cocktail with Todd Thrasher from PX; and an examination of all things moonshine at White Lightnin’ with NASCAR legend Junior Johnson, Brian Call and Joe Michalek from Piedmont Distillers.

To purchase tickets to the Atlanta Food & Wine Festival, visit For news about the festival, follow and

Friday, April 1, 2011

Vidalia Onions Start Shipping April 18!

Time to get those favorite recipes for Vidalia Onions dusted off and ready to use.

According to several sources, Georgia Commissioner of Agriculture Gary Black has announced the opening of the shipping season for Vidalia onions as April 18.

I can't decide.  Should I have Vidalia Onion Pie first or a broiled Vidalia Onion drizzled with butter and cheese?

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Flavor of Georgia contest winners announced

The names themselves are enough to make your mouth water: Pear Honey Jam, Sweet Savannah Shrimp Cakes, ‘Blue Heaven’ Blueberry Gourmet BBQ Sauce...

These are a few of the winners in the 2011 Flavor of Georgia contest. Winners were announced Tuesday, March 22, at Georgia Agriculture Day at the Georgia Freight Depot in downtown Atlanta.

The annual contest is conducted by the University of Georgia Center for Agribusiness and Economic Development (UGA CAED).

Capturing the top prize this year were Emily Myers and Gina Bodell of Dunwoody. Their business, Jam of Love, makes 24 different flavors of jam ranging from Rhubarb Marmalade to Tipsy Onion and Garlic. The pair’s products can be found in more than 100 stores nationwide or purchased online at

Myers and Bodell were awarded the title of Grand Champion at a ceremony led by Gov. Nathan Deal and Georgia Agriculture Commissioner Gary W. Black.

Pear Honey Jam was one of 21 products sampled and judged by a panel of food brokers, buyers and other food industry experts. Contestants were awarded points based on flavor, Georgia theme, unique or innovative qualities, commercial appeal and originality. Finalists were chosen from 89 entries from all across Georgia.

This year’s category winners were:

Barbecue and Hot Sauces – Kenneth Dasher of Hogwaller BBQ Sauce in Hoboken, won with Hogwaller ‘Blue Heaven’ Blueberry Gourmet BBQ Sauce.

Confections – Beth Cleveland of Cleveland Organics in Fort Valley, won with Coffee Toffee.

Dairy – Nicki Schroeder of High Road Craft Ice Cream & Sorbet in Atlanta won with Caffeine and Cacao ice cream.

Jams, Jellies and Sauces – Emily Myers and Gina Bodell of Emily G's in Dunwoody won with Emily G’s Jam of Love: Pear Honey Jam.

Meat and Seafood – Linda Whiddon of Dubberly’s Seafood in Savannah won with Sweet Savannah Shrimp Cakes.

Snack Foods – Beth Cleveland of Cleveland Organics in Fort Valley, won with Twisted Pecans.

Other Products – Marco Martinez of 100% Artisan Foods LLC in Atlanta won with Jalapeno Tamales.

The people’s choice winner was Lauri Jo Bennett of Lauri Jo’s Southern Style Canning in Norman Park, for Lauri Jo’s Blueberry Pepper Jelly.

Winners and finalists earn the right to have their products stamped with the 2011 Flavor of Georgia logo.

“This contest is an excellent way to spread the news about Georgia specialty foods. It helps increase sales and helps promote the Georgia brand,” said Commissioner Black.

The Commissioner also had the opportunity to sample some of the winners. “Everything was delicious. I am so thankful to live in Georgia – a state that produces a wide diversity of fruits, vegetables and meats and that has a rich culinary heritage. These winners are artists as well as entrepreneurs.”

The annual food contest is sponsored by the UGA CAED in partnership with the office of Governor Nathan Deal, Georgia Department of Agriculture, Georgia Agribusiness Council, Center of Innovation for Agribusiness, Walton EMC and the UGA College of Agricultural and Environmental Sciences Department of Food Science and Technology.

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Wednesday, March 23, 2011

'Sing For Your Snack' is Back This National Pretzel Day!

/PRNewswire/ -- Pretzelmaker announced today that it is, once again, hosting its annual National Pretzel Day celebration on April 26th, 2011 at Pretzelmaker stores across the country*. Following tremendous success in 2010, the company has continued the popular "sing for your snack" theme for 2011. Pretzelmaker is managed by GFG Management, LLC, a subsidiary of Global Franchise Group.

On April 26th, customers are invited to visit their local Pretzelmaker, sing a snippet from a song of their choice and receive a FREE soft pretzel (standard salted or unsalted) while supplies last. Patrons who prefer not to sing won't go hungry – they can simply say "National Pretzel Day" to receive their free pretzel.

Pretzelmaker is also celebrating National Pretzel Day and the brand's support of music and the arts by announcing a $30,000 donation to the VH1 Save The Music Foundation ( The VH1 Save The Music Foundation is a leading non-profit organization dedicated to restoring instrumental music education in America's public schools and raising awareness about the importance of music as part of each child's complete education. To date, the Foundation has provided more than $47 million in new musical instruments to 1,750 public schools in more than 100 cities around the country, impacting the lives of over 1.6 million children.

In addition to the $30,000 donation, Pretzelmaker will offer customers the chance to join with the company in support of the VH1 Save the Music Foundation through the Foundation's "Text to Give" program. From March 15th through May 31st, customers can text "PRTZLMKR" to 90999 to donate $5 to the VH1 Save the Music Foundation. The first 50 donations received via text will receive a VH1 Save the Music t-shirt from the Foundation.

"National Pretzel Day is a hallmark of the Pretzelmaker brand and we're excited to be able to treat our customers to a fresh, free pretzel again this year," said Jenn Johnston, chief marketing & operations officer for GFG Management, LLC. "The VH1 Save the Music Foundation is an incredible organization that is a perfect charitable partner for Pretzelmaker and we're proud to show our support to the Foundation and music education across the country through this donation."

To find a participating Pretzelmaker location near you visit To stay up to date on all of Pretzelmaker's products and promotions, join Pretzelmaker's exclusive e-mail fan club at or become a fan of the brand on Facebook® (

*Limit one offer per guest during the day of the promotion. Counts vary by store. Valid only at participating U.S. stores. No purchase necessary. No cash value. 

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Tuesday, March 15, 2011

Happiness Is a Trip to New York City

/PRNewswire/ -- To celebrate the release of Happiness is a Warm Blanket, Charlie Brown , and two succeeding Peanuts DVD releases, Peanut Butter & Co., Warner Home Video, Peanuts Worldwide, and Delta Vacations have teamed up to create the Happiness In NYC Sweepstakes.

Five lucky winners will be chosen from three contest periods running throughout 2011, corresponding with the release of each of the three new Peanuts DVDs. These fifteen winners will each receive a prize pack containing Peanut Butter &Co. products, Peanuts DVDs and merchandise. Out of these winners one grand prize winner will be selected to win a deluxe trip for four to experience "Happiness in New York City." The vacation package includes round trip airfare and hotel accommodations as well as lunch at the Peanut Butter & Co. Sandwich Shop, tickets to a Broadway show, and VIP access to New York City museums restaurants and shopping.

Promotion for the sweepstakes will appear on Peanut Butter & Co. products throughout 2011, as well as in national print, online, direct response, and social media channels. There is no purchase necessary to enter the sweepstakes. For a complete set of rules and to enter, consumers can go to

The contest entry site also includes a link to watch the trailer for Happiness is a Warm Blanket, Charlie Brown. This new and original work is the first of 3 new Peanuts specials in five years and is comprised of original comic strip ideas created by Charles Schulz. In this heartwarming new tale, Linus is pushed to his limits when he learns his grandmother is coming to visit and plans to rid him of his most cherished possession, his beloved security blanket. As grandma's impending arrival looms closer, the Peanuts gang finds ways to try and help Linus lose his dependence on his fuzzy crutch.

"Peanut Butter & Co. is thrilled to be a part of the launch of this exciting new chapter in Charles Schulz's storied Peanuts franchise," said Lee Zalben, Founder & President of Peanut Butter & Co. "We think that this is a promotion that consumer will really 'go nuts' for...pun intended!"

Craig Schulz, son of the Peanuts creator, served as one of the executive producers and writers of the film along with Stephen Pastis, who wrote the special as well. Happiness is a Warm Blanket, Charlie Brown was also executive produced by Paige Braddock and Linda M. Steiner and was directed by animator Andy Beall (Up, Ratatouille) and Frank Molieri (The Simpsons Movie, SpongeBob SquarePants Movie).

The film, produced by Warner Premiere, is set for release on DVD by Warner Home Video on March 29, 2011 and will retail for $19.98 SRP.

The two other Peanuts films for release this year are Happiness is…Peanuts™: Snoopy's Adventures on June 14, 2011 and Happiness is…Peanuts ™: Snow Days on October 18, 2011.

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Monday, March 14, 2011

ONE World Enterprises Recalls O.N.E. Coconut Water Due To Mold

ONE World Enterprises, LLC is recalling O.N.E. Coconut Water, packaged in 11.2 oz Tetra Pak cartons with Lot code 12E1004, UPC # 894991001104 and Sell-by date of May 1, 2011, due to the potential oxidation of the product that may permit the growth of mold. The affected product is isolated to a single lot number and the company is currently utilizing Corrective And Preventative Action (CAPA) procedures to identify why this problem exists, which was discovered after receiving a small number of consumer complaints. Test results for pathogens were negative as tested by the Georgia State Department of Agriculture.

The affected product was distributed to various retail outlets in Florida, Georgia, Indiana, New York, South Carolina, and Tennessee.

Product Description
Product: O.N.E. Coconut Water
Container: 11.2 oz Tetra Pak cartons
Lot: Lot code 12E1004, UPC # 894991001104
Sell-by date: May 1, 2011

Dates and codes can be found stamped on the top of the packaging.

No illnesses have been reported to date in connection with this recall.

Currently the company is working with the Georgia State Department of Agriculture to determine the cause of the consumer complaints. The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA).

To date all internal testing at the manufacturing plant indicates no contamination. Therefore, the company is investigating possible issues that may have occurred during transport thereby causing potential oxidation.

Consumers should return any of this product to the retail store where it was purchased for a full refund or credit. Consumers with questions may contact the company at 888-ONE-COCO (888-663-2626) between 9 am and 5 pm P.T. Monday through Friday for further information.

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Thursday, March 10, 2011

SeaPak Shrimp Company Offers a Coastal Getaway Sweepstakes

/PRNewswire/ -- Just in time for Lent, SeaPak Shrimp Company launches the 2nd Annual Coastal Getaway Sweepstakes, a chance for winners to enjoy the sand and shore in sunny Southeast Georgia.

Four grand prize winners will receive a Coastal Getaway for two on scenic St. Simons Island, a pristine barrier island on Georgia's coast. St. Simons Island, home to SeaPak Shrimp Company since 1948, offers visitors beautiful beaches, numerous recreational activities, a rich history, and, of course, great seafood!

Each of the four grand-prize winners will receive a four-day, three-night vacation for two. In addition to swimming in the surf and relaxing in the sun, the winners will enjoy a private, gourmet seafood dinner hosted by SeaPak at the St. Simons Island Heritage Center. They will also be treated to a tidal marsh boat tour and a variety of other fun coastal activities.

"Our first annual Coastal Getaway Sweepstakes was a huge success," said Scott Corey, Senior Marketing Manager, SeaPak Shrimp Company. "It was wonderful to meet a few of our fans in person. We're thrilled to be able to bring winners to this wonderful island we call home and we look forward to welcoming the winners of the 2nd annual sweepstakes."

Contestants may enter the contest, which runs through April 30, 2011, at In addition to the four grand prizes, entrants will be eligible to win one of 200 first prizes: A one-year subscription to Coastal Living Magazine . Established in 1997, this elegant magazine is a favorite of residents, vacationers, and others who are interested in the Atlantic, Pacific, and Gulf coasts.

"We can't bring everyone to the beach," said Corey. "But we can ensure our products deliver the authentic and great taste of the coast to kitchen tables across the country!"

For great recipes and preparation ideas, visit, or join us on Facebook.

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Consumers Say They're Eager to Eat a More Plant-Based Diet, But Need Help Understanding How, New Research Finds

/PRNewswire/ -- While most consumers say they agree with recommendations in the new Dietary Guidelines for Americans that call for eating a more plant-based diet — rich in fruits, vegetables, whole grains, nuts and other plant-based foods — only a third believe they're knowledgeable about how to do so.

That's one key finding in research commissioned by the National Peanut Board (NPB) that led to the creation of – a new web site focused on helping consumers decipher the recently released dietary guidelines and increasing their consumption of nuts and other plant-based foods.

"Americans have never been more conscious about eating nutritious foods, but they're saying they need help to turn that desire into action," explained registered dietitian Deanna Segrave-Daly.

Along with information about plant-based diets, features nutrition and health information, recipes and energy-boosting snack ideas. It also presents tips on eating a gluten-free diet and managing food allergies.

"When you consider that 90 percent of American pantries contain one or more jars of peanut butter, sometimes the challenge is as straightforward as connecting the dots to foods people already enjoy," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "That's precisely why we created this new site."

Among the research findings:

* While 66 percent of respondents believe they are very or generally knowledgeable about nutrition and diet overall, only 33 percent say they are very or generally knowledgeable about plant-based diets.
* 67 percent did not know that eating a more plant-based diet could help manage overeating and craving.
* 38 percent said say they're mostly or usually eating a plant-based diet today, with 68 percent admitting they definitely or probably should consume more plant-based foods.
* According to respondents, three challenges in particular make it difficult for them to eat a more plant-based diet: eating out or eating at other peoples' homes, staying with a plant-based diet and finding tasty, enjoyable foods and recipes.
* Fewer than half (41 percent) of respondents said they are very or generally knowledgeable about nuts, their nutritional value or the role they play in eating a more plant-based diet

Peanuts have over 30 nutrients and are packed with more protein than any nut —seven grams per ounce. When you combine nutrition and value, peanuts out perform all other nuts. They can be a nutrient-rich part of a tasty and healthy eating plan to help meet the USDA's 2010 Dietary Guidelines for Americans in a variety ways.

* Choose a variety of protein-rich foods: With seven grams of protein per serving, peanuts have the most protein of any nut.
* Reduce daily sodium intake to less than 2,300 mg per day: Peanuts are naturally low in sodium.
* Consume less than 20 grams of unsaturated fat and consume less than 300 mg per day of dietary cholesterol: Peanuts contain two grams of unsaturated fat and peanuts and peanut butter are cholesterol free.

The national opinion survey of 1,000 U.S. adults age 18 and older was conducted February 2-4, 2011 and drawn from TolunaGreenfield Online's panel of 3 million Americans. Results have a +/-3.5 percent margin of error at 95 percent confidence.

The National Peanut Board represents all USA peanut farmers and their families. Through research and marketing initiatives the Board is finding new ways to enhance production and increase consumer demand by promoting the great taste, nutrition and culinary versatility of USA-grown peanuts. For more information, visit

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Monday, March 7, 2011

Not so crazy about The Crazy Crab

Normally I try to stay positive when writing about restaurants. If I don't like the food, don't like the service I don't write about the experience... However, I spent the last few days in Hilton Head, South Carolina and had such a difficult experience with a restaurant that I'm going to break my own rules.

There were four of us who trekked to The Crazy Crab to eat. All frequent restaurants and know good service and good food. One is a caterer extraordinaire. She knows food! I'm simply a food critic. The others are well traveled. All of us have different culinary tastes, but all agreed we wouldn't be going back to The Crazy Crab.

We chose the restaurant as the wrap-up restaurant for a wonderful trip after doing a search on the Internet for seafood places in the area. The menu looked good, the location was great and it seemed like it would be perfect. Yes, we were on Hilton Head off-season, but the restaurant was open. The crowd was light. Since you have to pay $5 to get into the area (Harbourtown), it was off-season and after hours with all the cute shops and the lighthouse were closed, it wasn't surprising to see only a few diners in the restaurant.

We waited and talked for a while before finally flagging down someone to find us a server. Not an auspicious start! The woman who came over seemed a bit resentful, with somewhat good reason I guess as it turned out she wasn't our 'official' server.

When the drinks came, our 'official' server brought them. Nice guy, nice smile, very pleasant.

We asked what the specialties were and were told the Crazy Crab Boil, Steamed Shrimp, and Steamed Seafood Pot if I remember correctly. None were on our list of things to eat when you wanted to go out afterward and not smell fishy, so we opted for their Stuffed Flounder (two of us), Blackened Mahi Mahi (me) and Fried Shrimp.

Salads were separate, two of us ordered them.

First, the hush puppies and bread. None of us tried the bread, the hush puppies were the draw. They were dry, and seemed like possibly they'd been sitting out too long. I don't believe anyone finished one. They were the topic of conversation at the table and we even had a discussion about them in the car on the way home. Not good. I guess we'd been spoiled by the hush puppies we'd had at other restaurants. These didn't even merit making it onto the bottom of the list.

I had asked the first server about the veggies and was told they had a medley only (cauliflower, broccoli and carrots). I don't like cooked carrots or cauliflower so asked if they could just give me broccoli. I've been doing that for as long as I can remember and never had anyone at any level restaurant say no. At The Crazy Crab the stand-in and the regular server both said no. Our 'official' server said he'd try when I did a little bit of wheedling

I did have a little more broccoli than carrots and cauliflower as compared to the others, so maybe he got the cook to kinda-sorta try.

However, since I sent the entire plate back, it ended up not mattering! My Mahi Mahi was chewy, tough and ultra dry.

Mahi Mahi is supposed to have a sweet, mild taste, be firm but have large flakes. If you like swordfish you'll probably like Mahi Mahi. This piece was flat-out overcooked and stringy. I tried a bite and thought maybe I'd work my way through it. I tried a little nibble from the other end of the piece, then asked our caterer for her opinion as she loved Mahi Mahi, too. She scrunched up her face and said nope, not right.

I sent it back, something I rarely, if ever, do. I asked for a bowl of She Crab Soup instead.

I'd had a cup of She Crab Soup for lunch at another restaurant but didn't mind a repeat. Once I received it and took a taste, I wasn't impressed. It had a pepper and sweet taste, but still managed to be bland without much of a crab flavor. I ate it though as I was hungry.

Neither of our troupe who tried the Stuffed Flounder were happy with it. One ate half, the other ate less than a third of it. It was dry, the stuffing had more bread than fish and was dry also. It tasted to me like it had sugar in it, but I'm rather sensitive to sweet and could be wrong. We were disappointed to say the least.

The vegetables were all overcooked, almost mushy. That kind of made me feel good in a weird way given I'd sent mine back. I love broccoli!

One positive note about the meal - the fried shrimp was excellent! We all munched on that one plate of shrimp.

We asked to the manager, or maybe the owner, after we'd finished. We simply wanted to share our displeasure in a very, positive way. We didn't ask for, or expect, to receive any discount. We discussed it prior to calling him over --- should we or should we not share our experience? Most people who are unhappy simply pay, leave and never come back. We decided we should share. He was nice, said thank you for sharing, said he hadn't had any complaints all day. Now, given the light crowd, not having any complaints all day didn't really mean a lot, but we just smiled politely and let him move on. I usually don't complain unless things are horrific so it was an interesting experience.

When we received the bill we noted he had removed the Mahi Mahi I sent back from the total and that I had not been charged for the soup. That's a good thing for any restaurant to do.

I doubt that my bit of sharing is going to have much of an impact on The Crazy Crab. They are in an outstanding location, have a great view and the tourist crowd on Hilton Head Island is overwhelming during the season. There will always be large groups frequenting the restaurant after wandering around the beautiful area.

I'll share some of the better experiences we had at restaurants on Hilton Head later, just had to get this one off my list of things to do as it's the only negative on the list! Hilton Head is a fabulous place to visit. I think I probably prefer it off-season when the crowds are light, but there is a lot more to do during the tourist season so it's a trade-off. Of course, prices go up, too...

- jmd

Unilever Announces Recall of Skippy® Reduced Fat Peanut Butter Spread Due to Possible Health Risk Limited Recall of 6 Best-If-Used-By Dates

Unilever United States, Inc. today announced a limited recall of Skippy® Reduced Fat Creamy Peanut Butter Spread and Skippy® Reduced Fat Super Chunk Peanut Butter Spread, because it may be contaminated with Salmonella, an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The recall is being conducted in cooperation with the U.S. Food and Drug Administration (FDA). No other Skippy® products are affected by this recall.

The product was distributed to retail outlets in Arkansas, Connecticut, Delaware, Illinois, Iowa, Maine, Minnesota, Missouri, Nebraska, New Hampshire, New Jersey, New York, North Dakota, Pennsylvania, Virginia and Wisconsin.

The affected product, which is packaged in 16.3 oz plastic jars, is as follows:

* UPCs: 048001006812 and 048001006782 (located on the side of the jar’s label below the bar code.)
* Best-If-Used-By Dates: MAY1612LR1, MAY1712LR1, MAY1812LR1, MAY1912LR1, MAY2012LR1 and MAY2112LR1 (Stamped on the lid of the jar.)

To date, no illnesses related to this issue have been reported.

The recall was initiated as the result of a routine sampling program by the company, which revealed that these finished products may contain the bacteria.

Consumers who have purchased Skippy® Reduced Fat Peanut Butter Spread with the above UPCs and Best-If-Used-By-Dates are urged to discard the product immediately and call the company for a replacement coupon. Consumers can contact the company at 1-800-453-3432, which is operational 24 hours a day, for information on the recall. In addition, a consumer services representative is available Monday through Friday between the hours of 8:30 AM and 6:00 PM EST.

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Wednesday, March 2, 2011

Taste of Atlanta Announces Dates for 10th Anniversary

Premier Southeastern Food Festival Returns to Tech Square in October 2011

After a decade of bringing together the city’s best restaurants for Atlanta’s premier foodie event, Taste of Atlanta announces its return to Tech Square in Midtown on Saturday, October 22 and Sunday, October 23, 2011. Taste of Atlanta will continue to feature a diverse selection of the finest fare from the food capital of the South; and this year, in honor of its 10-year milestone, the festival will also serve up several new additions to its event line-up. Hungry for more information? Event organizers will dish on the details soon.

Throughout the weekend, guests of all ages and levels of culinary expertise will enjoy an extensive selection of the best offerings in food, wine, beer and cocktails – along with engaging chef demos, specialty food and beverage tents and other family-friendly activities.

WHAT: 10th Annual Taste of Atlanta

WHEN: Saturday, October 22 & Sunday, October 23, 2011

TIME: 11:00 a.m. – 6:00 p.m., Saturday & Sunday
VIP Experience: 12:30 p.m. – 6:00 p.m., Saturday & Sunday

WHERE: Tech Square
The street festival will span eight acres and 10 city blocks in Midtown, including Spring Street and 5th Street.

COST: General admission: $25 in advance, $35 at event
Includes 10 taste coupons. Additional taste coupons are $1 each.
VIP tickets: $75 in advance, $85 at the event
Includes 15 taste coupons and entry into Wine+Beer+Cocktail Tasting Tents and Seminars.

For updates on festival news and ticket availability, stay connected to Taste of Atlanta 2011:

• Sign up for the Taste of Atlanta newsletter at
• Follow Taste of Atlanta on Twitter:
• Like Taste of Atlanta on Facebook:

Friday, February 25, 2011

Jekyll Island's Shrimp & Grits Festival Honored at Southeast Festivals and Events Kaleidoscope Awards

 Editor Note:  Ahh, Shrimp & Grits.  This unbeatable combination just conjures up delightful visions of the southeast coastline.  When you go to this festival, be sure to spend some time on Georgia's Golden Isles.  In addition to the mouth watering shrimp and grits, there's plenty of history to enjoy.  After all, you got to get some exercise in so you can enjoy more shrimp and grits!

/PRNewswire/ -- Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival received gold honors at the 8th Annual Southeast Festivals & Events Conference. Winning "Best Festival with a budget under $75,000", Shrimp & Grits: The Wild Georgia Shrimp Festival received highest honors an event can receive at the conference. The winners are selected by members of the event community. Receiving an award distinguishes the Shrimp & Grits Festival as one of the best in the Southeast.

"The quality of submissions continues to go up each year making it more difficult to choose only one winner," mentioned Carolyn Morris, executive director for Southeast Festivals and Events Association (SFEA). "It is a shame that only one can 'win gold.' It is a wonderful opportunity to showcase your event or community and award those who have worked hard creating the perfect event or festival. The recognition a festival gets for winning is priceless."

The best and brightest were spotlighted at Southeast Festivals and Events Association (SFEA) Annual Conference through the Kaleidoscope Awards Banquet. Top festivals and events throughout the southeast, such as Jekyll Island's Shrimp & Grits: The Wild Georgia Shrimp Festival, were recognized for their outstanding contribution to the events industry.

"It's amazing to see how much the Shrimp & Grits Festival has progressed within the past 5 years. It has truly become a signature event for the Georgia coast," stated Beth Burnsed, Director of Special Events for the Jekyll Island Authority. "We are thrilled with the growing success of the festival and extremely honored to have been recognized by the SFEA. We look forward to many more years of shrimp and grits on Jekyll Island!"

Shrimp & Grits: The Wild Georgia Shrimp Festival is a weekend long celebration of Georgia shrimp and southern grits. The event celebrated its 5th year last September and welcomed over 20,000 guests to Jekyll Island.

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Chick-fil-A Adds New Banana Pudding Milkshake for Spring

Editor Note:  Just what I need!  Another phenom reason just to stop in and grab a fresh taste for spring.  Banana Pudding Milkshake?  Can't wait to try one!

Customers encouraged to share family banana pudding recipes and stories on Chick-fil-A's Facebook Page

 /PRNewswire/ -- For many Americans, a banana pudding recipe isn't just a recipe. It's an institution. A good serving of banana pudding provides the perfect comfort-food remedy to a long day at work, and avid banana pudding enthusiasts claim that the delectable dessert is even known to cure a headache. Starting Monday, Feb. 28, customers can satiate their cravings for the Southern classic with the new Banana Pudding Milkshake available in Chick-fil-A® restaurants nationwide through June 4.
With a taste sure to evoke memories of your grandmother's best recipe, the new Banana Pudding Milkshake will be offered in 14 oz. or 20 oz. cups and priced at $2.49 and $2.89, respectively (at most locations). The milkshake is made with fresh bananas, real Nilla® wafers, a splash of vanilla, and is hand-spun with Chick-fil-A's popular "home-style" Icedream® and topped with light whipped cream and a maraschino cherry.

To celebrate the new milkshake recipe, Chick-fil-A is inviting customers to submit their favorite heirloom or family banana pudding recipes and the story behind them on the chain's Facebook page:

"As we continue to offer limited time flavor milkshakes, we ask customers what flavors they would like served at Chick-fil-A. Again and again, customers said 'banana something.' We wanted to offer something unique, yet connected to our Southern roots, instead of the typical banana milkshake option. In the South, banana pudding reigns supreme as one of the favorite traditional desserts, most commonly associated with family. Our new Banana Pudding Milkshake is like drinking your grandmother's recipe through a straw," said Woody Faulk, Chick-fil-A's vice president of brand development. "Our customers continue to tell us how much they enjoy our hand-spun milkshakes, so we want to continue to satisfy their tastes while also surprising them with occasional limited-time new flavors!"

The Chick-fil-A hand-spun milkshakes have proved to be one of the most popular products on the menu. As a result, the chain adds a variety of limited-time flavors to its milkshake menu annually.

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Wednesday, February 23, 2011

SeaPak Shrimp Company Brings Taste of the Coast to Kitchen Tables Across the Country This Lenten Season

/PRNewswire/ -- This Lenten season, when millions of Catholics, Anglicans and others are abstaining from meat on Fridays, SeaPak Shrimp Company offers ideal meatless meal alternatives: great-tasting, coastal seafood favorites!

From top-selling Jumbo Butterfly Shrimp and scrumptious Shrimp Scampi, to savory SeaPak Salmon Burgers and all-new Popcorn Fish, SeaPak's products are so tasty that no one will be left hungry for more during the Lenten season.

"SeaPak was founded and is still located on a beautiful island off the coast of Georgia. We know what a delicious seafood meal should taste like," said Scott Corey, Senior Marketing Manager, SeaPak Shrimp Company. "We've been perfecting our breading, seasoning and sauce recipes for more than 60 years, and it's our goal to help bring the authentic taste of the coast to every kitchen table in the country."

SeaPak's variety of seafood favorites, available nationally, also offers a perfect way to meet the USDA new dietary guidelines. Updated once every five years as mandated by congress, the guidelines provide the most current advice for making food choices to promote good health, maintain a healthy weight, and help prevent disease. For the first time, the guidelines recommend eating 8 ounces of seafood each week. Americans are encouraged to eat at least 5.5 ounces of protein each day. The guidelines specify that 22% of that protein should come from a variety of seafood because it's a lean protein that provides Omega 3 fatty acids, iron, zinc, vitamins B12 and D, and other critical nutrients vital for optimal health.

SeaPak recently launched a new seafood favorite -- Popcorn Fish -- modeled after the brand's top-selling Popcorn Shrimp. They are delicious and sophisticated improvements to the traditional minced fish stick. Popcorn Fish are round, bite-sized treats cut from whole, flaky white fish fillets.

They provide a more nutritious alternative to chicken nuggets or hotdogs for kids and are ideal for a variety of occasions from snack-time to appetizers, and even as a center-of-the-plate dish. The quality fish, perfectly breaded with SeaPak's signature, golden breadcrumb coating, pops with flavor that appeals to both adults and children.

National Taste of the Coast Advertising Campaign:

Just in time for Lent, SeaPak has launched a national multi-media "Taste of The Coast" advertising campaign featuring : 30 and :15 second television spots as well as national print and online advertisements. In addition, two compelling vignettes have been created in partnership with Food Network, showcasing delicious SeaPak shrimp and seafood recipes that viewers can immediately prepare in their own kitchens. The ads and the new cooking vignettes will also appear on, the #1 food and cooking destination online. Fans can also view them on SeaPak's YouTube channel. The cinematic ads depict an outdoor setting in the Midwest being magically transformed to a beachside setting the minute the family takes a bite of seafood.

"When consumers eat SeaPak's shrimp and seafood products at home, we hope the delicious flavor and seasonings will remind them of good times and good meals enjoyed at the beach," said Corey. "We stand behind the authenticity of our coastal taste."

2nd Annual SeaPak Coastal Getaway Sweepstakes:

Four grand prize winners will receive a Coastal Getaway for two on scenic St. Simons Island, a pristine barrier island off of the coast of Southeast Georgia. St. Simons Island, home to SeaPak Shrimp Company since 1948, offers visitors beautiful beaches, numerous recreational activities, a rich history, and, of course, great seafood!

Each of the four grand-prize winners will receive a three-day, three-night vacation for two. In addition to swimming in the surf and relaxing in the sun, the winners will enjoy a private, gourmet seafood dinner hosted by SeaPak at the St. Simons Island Heritage Center. They will also be able to take a tidal marsh boat tour and experience a variety of other fun coastal activities.

"Our first annual Coastal Getaway Sweepstakes was a huge success," said Corey. "It was wonderful to meet a few of our fans in person. We're thrilled to be able to bring winners to this wonderful island we call home."

The contest, which runs through April 30, 2011, can be entered at In addition to the four grand prizes, entrants will be eligible to win one of 200 first prizes: A one-year subscription to Coastal Living Magazine . Established in 1997, this elegant magazine is a favorite of residents, vacationers, and others who are interested in the Atlantic, Pacific, and Gulf coasts. Each issue features articles on home design and architecture, coastal lifestyles, coastal issues of interest and concern, and other topics that promote a high quality of life.

"We can't bring everyone to the beach," said Corey, "But we can ensure our products deliver the authentic and great taste of the coast to kitchen tables across the country!"

For great recipes and preparation ideas, visit, or join us on Facebook.

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Monday, February 21, 2011

Finally, someone is reporting on shrinking products!

I've been complaining about this one for a while now. Companies are downsizing... and not just when it comes to their employees. They're cutting back on the number or size of their products. My favorite sausage company increased the price a tad and went from 12 sausages in the box to 10. Since noticing that decrease, I have been watching and have just stopped buying certain products as I noticed their slight-of-hand.

I signed into one of my hotmail accounts today, closed out and ended up on the MSN news page. There, staring me in the face, was a story via Consumer Reports about shrinking products. Orange juice, hot dogs, toilet paper, etc.

Here's a link to the video story:

By decreasing the number of items or size of their products companies have effectively increased prices by 10, 12 or more percent. They think they're fooling us... and in some cases, they are. Whether they shrink packages or content, or they increase prices, it's affecting our wallets.

So glad to see Consumer Reports digging into this one!

Thursday, February 17, 2011

Speaking on gluten-free foods...

A while back I decided to go gluten free. I kind of backed into it. I went on a trip with my son who was doing the Atkins Diet and I opted to be supportive and do it, too. Being a vegetarian, my diet was severely limited to say the least! What's left after you cut out meat, sugar and carbs?

I'm not a true vegetarian or I'd have been limited to lettuce given the selection at the restaurants around the show. I'll eat eggs and cheese and will eat a piece of ocean fish once in a blue moon. I haven't had red meat or chicken since high school. I used to be much stricter but have lightened up in the areas of eggs, milk and cheese although I opt for hormone-free, organic and similar.

After five days of eggs and veggies, I was cured of my sugar habit completely. Ditto on my carb addiction.

I was amazed at how much better I felt! I decided to stick with the diet to some degree. I'm staying sugar free. I'm persnickety sugar free. If a product has dextrose, corn syrup, or any kind of sugar at all in it, even in the 'under 2%' listing, I won't buy it. I am aware of the difference between the sugar in tomatoes, grapes, etc. and other sugars!

After a time I introduced some occasional breads back into my diet, but chose to go gluten free. I'd been doing some reading plus have a few relatives who have gone gluten free with great results, so it seemed like a good time to try it.

I like it. A lot. I feel better, I don't have those afternoon slumps, my digestive system is happy and I haven't missed all those breads, pastas and other items. I guess that's partially because my stomach may have shrunk a bit --- or maybe the foods I'm eating are filling. Process foods never seemed to satisfy, I'd always find myself peering into the refrigerator an hour or so after eating, hoping to find that magic food that would satisfy. Now I waltz through the day and don't have those cravings.

One downside to eating as strangely as I do in this fast-food, restaurant loving, processed food world is that my friends who already thought I was a strange eater are really scratching their heads when they invite me over for dinner. I try not to make an issue of my diet, I can always find something to order when I go to a restaurant.

Another downside to it all is the cost of gluten-free products. Talk about taking a hit to the old pocket book! However, given I don't eat but a minuscule amount when compared to my pre-gluten-free days, it's really not as bad as it could be.

I've also discovered there are some horrible tasting gluten-free products out on the market. Horrible even for my weird-adjusted palate.

I've found two things that I think are great.

One is made by a local baker and sold wholesale to local restaurants. It's a gluten-free hamburger bun. I first tried it at the Broadway Diner in Fayetteville, Georgia. They have excellent food, cooked to order, and bend over backwards to accommodate my requests. When I eat there, no matter what time of day, I have them toast a couple of the buns for me. I take one half home, eat the other with my meal. I limit myself to one of the bun halves a day at most. They're white instead of wheat like I normally like, but I think it's stretching it to expect both! As a special request they ordered some extras for me and I carry home some frozen buns off and on. Very nice people, excellent food, love everything about Broadway.

The other thing that I love to treat myself to is Glutino pretzels. Those things are good. Everyone in my family loves them. They're not what I'd call inexpensive so don't buy them for the snack-happy gluttons in your family! It's hard to eat a ton of them anyway, but if you're family and friends aren't going to appreciate them, save them for yourself.

I really haven't had a desire to eat any noodles, pizza or other 'normal' gluten-type items so I can't tell you which ones are good. I could tell you which ones are bad based on friends reviews, but I try to stay positive on here.

Do you have any favorite gluten free foods (not recipes, we're talking about buy-off-the-shelf type foods). I've found that most stores now carry items, and many restaurants have a selection.

W Atlanta Downtown Welcomes New Manager of Bar Happenings

Nightlife Entrepreneur Pablo Henderson Joins W

Starwood Hotels & Resorts Worldwide, Inc. announced the addition of Pablo Henderson as Manager of Bar Happenings for W Atlanta Downtown. Henderson, a leader in the Atlanta nightlife scene and a well-known entrepreneur, joins W Atlanta Downtown to oversee bar programming at DRINKSHOP, Living Room and WETBAR. With more than fifteen years of bar and club marketing and operations experience, he will be a great asset to the bar team at W Atlanta Downtown.

“When you mention the bar business in Atlanta one of the first names you hear is Pablo Henderson. We could not have asked for a better complement to the existing bar leadership team at the hotel,” commented Tim Dahlen, W Atlanta Downtown’s General Manager. “His knowledge of the market, the industry and downtown Atlanta area has us confident he will continue to set trends and create relationships while surpassing expectations at our award-winning bars.”

Pablo’s career began at The Limelight in London, England, where he was born and raised. The Limelight was a door opener for Pablo and not only taught him the tricks of the trade; it laid the groundwork for his entry into the nightclub industry in America. Pablo’s entertainment career took flight after college graduation when he became a Managing Partner at Goldfinger, and one of the youngest club owners in the city. Through the years, Pablo has put his mark (literally and figuratively) on the city of Atlanta’s cultural landscape with signature spots, restaurants and clubs located all over town. Pablo has proven he’s an influencer and took that to the next level when he began consulting for top nationally recognized restaurateurs including; Jeoffrey Chodorow (China Grill Management), Riccardo Ullio (U-Restaurants), Bob Amick (Concentrics) & the Kinjo Brothers (MF Restaurants). He is a graduate of Emory University with degrees in Psychology and French Literature and has served on the board of a number of non-profits including Embraced Atlanta and has volunteered with Ron Clark Academy, Soccer in the Streets and the Carter Center.

About W Atlanta Downtown: W Atlanta Downtown Hotel & Residences is an urban hideaway infused with lush natural elements promising the best in comfort and style. Opened in 2009 as the first newly built W Hotel in the city, this location thrives in the heart of downtown Atlanta where revitalization and rejuvenation beckon. Nestled amid major corporations and upscale city living, W Atlanta-Downtown provides a full contemporary lifestyle experience, featuring 237 stylish guest rooms, 76 W-branded residences, three destination bars including DRINKSHOP from New York-based master mixologist Sasha Petraske, the W living room bar, and WETBAR, the Atlanta debut of chef and restaurateur Laurent Tourondel’s BLT Steak, a glamorous zero-edge pool, signature Bliss® spa, state-of-the-art SWEAT® fitness facility with panoramic city views, more than 9,000 square feet of ultra modern meeting and event space, and the ultimate in Whatever/Whenever by way of a private helipad for guests on the go. W Atlanta Downtown has ensured every aspect of your stay will be the ultimate in southern comfort. For more information, visit or call to schedule a reservation 1.888.627.8187.

Saturday, February 12, 2011

What Are You Eating series continues Monday February 14th

Log On, Tune In, Turn it Up Co-op 101 WRFG 4:30-5pm MONDAY!
Hosted by Sevananda Marketing Manager, Ahzjah Netjer Simons

WHAT ARE YOU EATING? A radio series about Food Safety, Food Security,Food Supply Chain Systems, Agribusiness, and Legislation topics explored on Co-op 101 on WRFG for the month of February. Tune in at 89.3FM or 4:30-5pm

Community Listening:
The cooperative movement is vast, vibrant and global. Local, regional and global cooperatives and other organizations that support the cooperative business model and they share stories of challenges, development, and triumphs, and unlimited cooperative resources. Whether you want to stay informed on co-ops, start your own co-op, or support community radio, join us for Co-op 101 and more listening...tune in to Co-op 101 on WRFG 89.3 FM every Monday from 4:30-5:00pm. Show streams at and archives are located at Call 404-584-7875 for more info. Ext 111/113.

Friday, February 11, 2011

St James Smokehouse, Inc, Announces Voluntary Recall of Scotch Reserve Whiskey & Honey Smoked Salmon 4oz Retail Packs Due To Possible Health Risk

St James Smokehouse Inc, is conducting a voluntary recall of Scotch Reserve Whiskey & Honey Smoked Scottish Salmon 4oz retails packs under Lot code:5797 &batch code: 4759 with UPC# 853729001151 due to potential contamination with Listeria Monocytogenes.

Listeria monocytogenes is an organism that can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy persons may suffer only short-term symptoms such as high fever, severe headaches, stiffness, nausea, abdominal pain and diarrhea, Listeria infections can cause miscarriages and stillbirths in pregnant women.

Please note that NO Listeria illnesses have been linked to any product produced by St James Smokehouse. The problem was discovered after routine sampling by the Florida Department of Agriculture and Consumer Services. Whereby 1 x 4oz package tested positive out of 3 packages sampled. The 600lbs of product subject to recall were distributed and sold only in The Fresh Market stores located FL, NC, SC, TN, GA, VA,KY, AL, IN, IL, OH, LA, MD, AR, WI, MS, PA, MA, CT, NY.

The code number (Lot code: 5797 & batch code: 4759 and UPC# 853729001151) is located on a white label on the rear of the package. This is the only batch & UPC# affected.

Consumers who have purchased this product should not consume it and return it to the place of purchase for a full refund. Consumers with questions can contact the company at 1-305-461-0231 Monday through Friday from 9:00 am to 5:00 pm (EST)

We are taking this action as a precautionary measure and are working with the FDA.

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Thursday, February 10, 2011

February is "I 'Heart' Sushi" Month at Genki Noodles and Sushi

Featuring Sushi Rolls in the Shape of a Heart for $9.95 and $6 Valentine’s Day Inspired Cocktails

The entire month of February will be, “I ‘Heart’ Sushi” month at Genki Noodles and Sushi, a sushi extravaganza featuring delicious sushi specials and tempting, love-infused cocktails that are sure to you leave you feeling warm and fuzzy. Head over to either location in Sandy Springs or Buckhead for the “I ‘Heart’ Sushi” roll, a shrimp tempura and cream cheese roll that is topped with tuna, avocado and a wasabi cream cheese and garlic chili sauce for $9. Pair your heart-shaped sushi roll with one of Genki's Valentine's Day inspired $6 cocktails: Cupids Arrow, Love Potion #9 and Key Lime Love. Or, enjoy the I 'Heart' Sushi Roll and 250 ml Ozeki Hana Awaka sparking sake combo for $19.95.

In addition to "I 'Heart' Sushi" month at Genki, both locations have budget-friendly weekly offerings. Monday through Friday, both locations host Genki Hour between 4 to 7 p.m., which features a variety of drink and sushi specials for $5 and under. Wednesday is 1/2 price wine night at both locations and Thursday at The Prado is Ladies Night with 1/2 price appetizers all night and live music beginning at 6 p.m. Finally, every Sunday the Buckhead location hosts Social Sundays with $1 sushi nigiri bites, $5 Cruzan Rum cocktails, $5 UV Vodka cocktails and live music by Justin Borgman starting at 6 p.m.

About Genki Noodles and Sushi:
Established in 1996 by Reid Zeising, Genki in Buckhead has received numerous awards for its food, atmosphere and patio. Located at 3186 Roswell Road in Buckhead and at The Prado: 5590 Roswell Rd, Suite 100 in Sandy Springs, both Genki restaurants are open seven days a week serving both lunch and dinner. Hours of operation are from 11:30 a.m. to 10 p.m. Sunday through Tuesday and 11:30 a.m. to 12 a.m. Wednesday through Saturday. For more information visit or call 404.844.8319 (Buckhead) or 404.843.8319 (Sandy Springs).

Saturday, February 5, 2011

More Than 1 Million Americans Set to Receive Free Papa Johns Pizza If Super Bowl XLV Goes into Overtime

(BUSINESS WIRE)--With kickoff of Super Bowl XLV just two days away, more than 1 million Americans already are eligible to score a free large three-topping pizza if the game goes into overtime Sunday.

Papa John’s, the Official Pizza Sponsor of the NFL and Super Bowl XLV, announced Jan. 24 that it will give away a free pizza to everyone in America if the Super Bowl goes into overtime for the first time in history. To be eligible, all consumers need to do is register for Papa John’s online customer loyalty program, My Papa Points, at, by 11:59 p.m. ET Saturday, Feb. 5.

“The response to our Super Bowl XLV overtime promotion has been tremendous – from consumers, media, bloggers and others, and it’s a testament to the die-hard passion America has for the highest quality football and pizza – the NFL and Papa John’s,” said Andrew Varga, Papa John’s Chief Marketing Officer. “This year’s Super Bowl is being touted as one of the most evenly matched games in years, and if it goes into overtime, Papa John’s will make history with the biggest free pizza delivery of all time.”

If Super Bowl XLV goes into overtime, My Papa Points enrollees will be rewarded the next day with 25 Papa Points – the amount of points needed to redeem a large up to three-topping pizza. Consumers can redeem the 25 Papa Points for the free pizza anytime through June 30, 2011.

Papa John’s is also enhancing the Super Bowl experience by giving away $45 Papa John’s Papa Cards every 45 seconds on Super Bowl Sunday for consumers who order online at between 10 a.m. and 9:59 p.m. ET. Papa John’s will randomly select one online customer every 45 seconds to win a $45 Papa Card.

Papa John’s is in the first year of a multi-year sponsorship with the NFL and Papa John’s is also the Official Pizza of the Arizona Cardinals, Atlanta Falcons, Baltimore Ravens, Dallas Cowboys, Houston Texans, Indianapolis Colts, Miami Dolphins, New York Giants, New York Jets, Philadelphia Eagles, Seattle Seahawks, St. Louis Rams, Tennessee Titans and Washington Redskins.

Headquartered in Louisville, Kentucky, Papa John's International, Inc. (NASDAQ: PZZA) is the world's third largest pizza company. For 10 of the past 11 years, consumers have rated Papa John's No. 1 in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI). Papa John's also was honored by Restaurants & Institutions Magazine (R&I) with the 2009 Gold Award for Consumers’ Choice in Chains in the pizza segment. Papa John’s is the Official Pizza Sponsor of the National Football League and Super Bowl XLV, XLVI and XLVII. For more information about the company or to order pizza online, visit Papa John's at


NO PURCHASE NECESSARY. LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 18 AND OLDER. VOID WHERE PROHIBITED. Sweepstakes ends 2/5/11 at 11:59 P.M. ET. For Official Rules and complete details, visit Sponsor: Papa John’s International, Inc. The NFL Entities (as defined in the official rules) have not offered or sponsored this Sweepstakes in any way. ©2011 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football League.


NO PURCHASE OR ORDER NECESSARY. LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 18 AND OLDER. VOID WHERE PROHIBITED. Starts 2/6/11 at 10:00 A.M., ET and ends 2/6/11 at 9:59:59 P.M., ET. See Official Rules at Sponsor: Papa John's International, Inc. The NFL Entities (as defined in the official rules) have not offered or sponsored this Sweepstakes in any way. ©2011 NFL Properties LLC. All NFL-related trademarks are trademarks of the National Football League.

© 2011 NFL Properties LLC. Team names/logos/indicia are trademarks of the teams indicated. All other NFL-related trademarks are trademarks of the National Football League.

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Wednesday, February 2, 2011

New U.S. Dietary Guidelines: Make Your Calories Count with Nutrient-Dense Peanuts

/PRNewswire/ -- The new 2010 Dietary Guidelines address the American obesity epidemic by telling consumers to "maintain calorie balance over time" and to do it by "consuming nutrient-dense foods" such as peanuts. When maintaining proper calorie balance, refined grains, solid fats, and added sugars should be replaced with nutrient dense foods. The new Dietary Guidelines explains, "A healthy eating pattern ... emphasizes nutrient-dense foods - vegetables, fruits, whole grains, fat-free or low-fat milk products, seafood, lean meats and poultry, eggs, beans and peas, and nuts and seeds."

According to USDA data, peanuts and peanut butter are 67% of the nuts eaten in the US. Consumer data highlights taste, health benefits, convenience, and affordability as the reason. Peanuts are technically a legume and contain more protein than any other nut.

For the first time, a Key Recommendation says to consider the protein package that brings good fats along with it. It says to "Replace protein foods that are higher in solid fats with choices that are lower in solid fats and calories and /or are sources of oils." The report explains, "The fats in meat, poultry, and eggs are considered solid fats, while the fats in seafood, nuts, and seeds are considered oils." A peanut butter sandwich, preferably on whole grain bread, would be a healthier option than a hamburger or a grilled cheese sandwich. Research has shown that peanut oil is similar to olive oil in reducing risk of heart disease.

According to the new Guidelines, "Consumption of a balanced variety of protein foods can contribute to improved nutrient intake and health benefits. For example, moderate evidence indicates that eating peanuts and certain tree nuts reduces risk factors for cardiovascular disease when consumed as part of a diet that is nutritionally adequate and within calorie needs." Research shows that a small, daily serving of peanuts or peanut butter can cut the risk of heart disease in half.

Peanuts and peanut butter are placed in the nutrient dense category because for 160 calories, they provide hard-to-get nutrients such as dietary fiber, potassium, folate, vitamin E, thiamin, and magnesium. There are numerous studies showing that peanuts help manage weight because of their high satiety value and consumers don't tire of them. Multiple studies show that participants who ate peanuts and peanut butter had a lower Body Mass Index (BMI) and more nutritious diets.

The Peanut Institute is a non-profit organization that supports nutrition research and develops educational programs to encourage healthful lifestyles. Learn more about peanuts and health at

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Monday, January 31, 2011

Publix Issues Voluntary Recall on Ice Cream Containing Undeclared Allergen

Publix Super Markets is issuing a voluntary recall for Publix Premium Light Tiramisu Ice Cream, which may contain Publix Premium Coffee Almond Fudge Light Ice Cream, resulting in the presence of an undeclared almond allergen. People who have an allergy or severe sensitivity to almonds run the risk of serious or life-threatening allergic reaction if they consume this product.The recalled product lot code for the item:

Publix Premium Light Tiramisu Ice Cream UPC: 41415- 13343

Lotcode, found on bottom of carton: Sep 12 2011 B7 PLT 12-444.

The product is packaged with a Publix Premium Light Tiramisu Ice Cream bottom carton and a Publix Premium Coffee Almond Fudge Light Ice Cream lid. The recall affects the company’s five state operating areas of Florida, Georgia, Alabama, South Carolina and Tennessee.

“As part of our commitment to food safety, potentially impacted product has been removed from all store shelves,” said Maria Brous, Publix director of media and community relations. “Consumers who have purchased the product in question may return the product to their local store for a full refund. The issue was brought to the attention of store personnel when a customer noticed the mix-match packaging. There have been no reported cases of illness. Publix customers with additional questions may call our Consumer Relations department at 1-800-242-1227 or by visiting our website at www.publix.com9.”

Publix is privately owned and operated by its 146,000 employees, with 2009 sales of $24.3 billion. Currently Publix has 1,033 stores in Florida, Georgia, South Carolina, Alabama and Tennessee. The company has been named one of Fortune’s “100 Best Companies to Work For in America” for 14 consecutive years. In addition, Publix’s dedication to superior quality and customer service is recognized as tops in the grocery business, most recently by an American Customer Satisfaction Index survey.

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Dan Cathy, President and COO of Chick-fil-A, Clarifies Recent News Coverage

/PRNewswire/ -- Recently, there have been some misleading stories about Chick-fil-A in the media and on the Internet. As a result, I feel strongly about the need to clarify some things.

In recent weeks, we have been accused of being anti-gay. We have no agenda against anyone. At the heart and soul of our company, we are a family business that serves and values all people regardless of their beliefs or opinions. We seek to treat everyone with honor, dignity and respect, and believe in the importance of loving your neighbor as yourself.

We also believe in the need for civility in dialogue with others who may have different beliefs. While my family and I believe in the Biblical definition of marriage, we love and respect anyone who disagrees.

Chick-fil-A has a long history of trying to encourage and strengthen marriages and families, both within our Chick-fil-A system and with our customers. My father and our Founder/CEO, Truett Cathy, is a role model for the Cathy family and all those who have joined Chick-fil-A. His personal and business values have always reflected a belief in the importance of marriage and family. We have seen these principles honored powerfully in Dad's marriage of more than 63 years to our mother Jeannette and those of his family, including my wife Rhonda and me in our 37 years of marriage.

At Chick-fil-A, we have a heart for helping marriages because we know marriage can be difficult at times. Through the years, we have supported our Chick-fil-A staff and franchised Operators in their marriage journey, and since the formation of our family foundation, the WinShape Foundation, we have helped others as well. Primarily through WinShape, we have supported summer camps for girls and boys, 14 foster homes, more than $26 million in college scholarships and the development and operation of the WinShape Marriage Retreat Center.

Some recent coverage has incorrectly reported that we require potential franchisees to discuss their church involvement. In addition, we do not require this in our franchisee selection process nor do we require a pledge to follow Christian values for the college scholarships we provide.

Chick-fil-A's Corporate Purpose is "To glorify God by being a faithful steward of all that is entrusted to us, and to have a positive influence on all who come in contact with Chick-fil-A." As a result, we will not champion any political agendas on marriage and family. This decision has been made, and we understand the importance of it. At the same time, we will continue to offer resources to strengthen marriages and families. To do anything different would be inconsistent with our purpose and belief in Biblical principles.

In summary, we are a dedicated family business committed to three core areas:

* A 65-year history of operating the business according to Biblical principles.
* A 65-year history of providing genuine hospitality for all people.
* A 65-year history of serving families and communities without a political agenda.

Our commitment to these areas has never been more important in light of recent events. Speaking of commitment, I want to thank our restaurant Operators and their more than 60,000 team members for their commitment to customer service.

We appreciate, value and have enjoyed serving all of our customers for many years. We also appreciate this opportunity to clarify any confusion about our beliefs, and we thank everyone for supporting our restaurants and your love for the Chick-fil-A experiences. It has and will continue to be our pleasure to serve you.

Dan T. Cathy
President and COO
Chick-fil-A, Inc.

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