/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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Showing posts with label georgia front page. Show all posts
Showing posts with label georgia front page. Show all posts
Tuesday, May 24, 2011
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 consumer@fda.gov .
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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 consumer@fda.gov .
-----
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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 www.facebook.com/arbys.
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 (http://www.facebook.com/arbys) 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 http://www.facebook.com/arbys.
*Available at participating Arby's locations. The offer is valid only with coupon, one coupon per customer, while supplies last.
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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 (http://www.facebook.com/arbys) 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 http://www.facebook.com/arbys.
*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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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 www.vidaliaonionfestival.com.
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 VidaliaOnion.org.
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* 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 www.vidaliaonionfestival.com.
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 VidaliaOnion.org.
-----
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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.
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 Saladaday.org
/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 www.saladaday.org 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.
Saladaday.org 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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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.
Saladaday.org 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 (http://facebook.com/Arbys) 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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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 (http://facebook.com/Arbys) 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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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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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 www.emilygs.com.
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. www.hogwallerbbq.com
Confections – Beth Cleveland of Cleveland Organics in Fort Valley, won with Coffee Toffee. www.naturalpecans.com
Dairy – Nicki Schroeder of High Road Craft Ice Cream & Sorbet in Atlanta won with Caffeine and Cacao ice cream. www.highroadcraft.com
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. www.emilygs.com
Meat and Seafood – Linda Whiddon of Dubberly’s Seafood in Savannah won with Sweet Savannah Shrimp Cakes. www.sweetsavannahshrimp.com
Snack Foods – Beth Cleveland of Cleveland Organics in Fort Valley, won with Twisted Pecans. www.naturalpecans.com
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. www.laurijossouthernstylecanning.com
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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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 www.emilygs.com.
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. www.hogwallerbbq.com
Confections – Beth Cleveland of Cleveland Organics in Fort Valley, won with Coffee Toffee. www.naturalpecans.com
Dairy – Nicki Schroeder of High Road Craft Ice Cream & Sorbet in Atlanta won with Caffeine and Cacao ice cream. www.highroadcraft.com
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. www.emilygs.com
Meat and Seafood – Linda Whiddon of Dubberly’s Seafood in Savannah won with Sweet Savannah Shrimp Cakes. www.sweetsavannahshrimp.com
Snack Foods – Beth Cleveland of Cleveland Organics in Fort Valley, won with Twisted Pecans. www.naturalpecans.com
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. www.laurijossouthernstylecanning.com
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 (www.vh1savethemusic.com). 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 www.nationalpretzelday.com. To stay up to date on all of Pretzelmaker's products and promotions, join Pretzelmaker's exclusive e-mail fan club at www.pretzelmaker.com or become a fan of the brand on Facebook® (www.facebook.com/pretzelmaker).
*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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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 (www.vh1savethemusic.com). 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 www.nationalpretzelday.com. To stay up to date on all of Pretzelmaker's products and promotions, join Pretzelmaker's exclusive e-mail fan club at www.pretzelmaker.com or become a fan of the brand on Facebook® (www.facebook.com/pretzelmaker).
*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 http://ilovepeanutbutter.com/happiness
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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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 http://ilovepeanutbutter.com/happiness
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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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 www.SeaPak.com. 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 www.SeaPak.com, or join us on Facebook.
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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 www.SeaPak.com. 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 www.SeaPak.com, 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 skinnyonnuts.com – 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, skinnyonnuts.com 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 www.nationalpeanutboard.org.
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That's one key finding in research commissioned by the National Peanut Board (NPB) that led to the creation of skinnyonnuts.com – 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, skinnyonnuts.com 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 www.nationalpeanutboard.org.
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Monday, March 7, 2011
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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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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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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/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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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
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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!
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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: www.facebook.com/ChickfilA.
"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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Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
---
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: www.facebook.com/ChickfilA.
"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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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
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Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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 FoodNetwork.com, 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 www.seapak.com. 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 www.SeaPak.com, or join us on Facebook.
-----
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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 FoodNetwork.com, 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 www.seapak.com. 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 www.SeaPak.com, or join us on Facebook.
-----
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
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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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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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