/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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
Showing posts with label georgia table. Show all posts
Showing posts with label georgia table. 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 .
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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 .
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
------
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
------
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
* 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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
-----
Community News You Can Use
Click to read MORE news:
Twitter: @gafrontpage & @TheGATable @HookedonHistory
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
Thursday, March 10, 2011
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
/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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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: 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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 www.peanut-institute.org.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
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 www.peanut-institute.org.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
Tuesday, January 25, 2011
Super Bowl, Super Offer: Papa John’s to Give America Free Pizza If Super Bowl XLV Goes into Overtime
(BUSINESS WIRE)--No Super Bowl has ever gone into overtime. And no pizza company has ever called such a bold play: Papa John’s, the Official Pizza of the NFL and Super Bowl XLV, announced today that it is offering a free large pizza to everyone in America if Super Bowl XLV, to be played on Feb. 6 in North Texas, goes into overtime.
“The Super Bowl is the largest stage in all of sports, and being the Official Pizza Sponsor of Super Bowl XLV, there’s no better event or day to serve as a platform for our largest offer ever,” said Andrew Varga, Papa John’s chief marketing officer. “We’re going to be working overtime Super Bowl Sunday to make sure our customers have a great day with the highest-quality pizza, and we’re hoping for an unprecedented overtime so that we can deliver on this offer for America.”
To be eligible for a free large, up to three-topping pizza if Super Bowl XLV goes into overtime, all consumers need to do is register for Papa John’s online customer loyalty program, Papa Points, at www.papajohns.com any time now until 11:59 pm ET Saturday, Feb. 5, 2011. Then if Super Bowl XLV goes into overtime, the free pizza will be awarded to all Papa Points enrollees Monday, Feb. 7 in the form of 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.
Overtime has more significance than ever this postseason. Prior to the 2010 season, the NFL adopted a modified sudden death format only for the postseason. Each team now has the opportunity to possess the ball at least once in the extra quarter unless the team that receives the overtime kickoff scores a touchdown on its first possession.
Papa John’s fan and Dallas Cowboys wide receiver Miles Austin knows first-hand the excitement of NFL overtime. Austin, who is serving as spokesperson for Papa John’s Super Bowl XLV overtime offer, set a Cowboys single-game record of 250 yards receiving in his first NFL start ever in 2009, including a 60-yard touchdown reception in overtime to beat Kansas City.
"As a Dallas Cowboy I know everything is bigger in Texas, and this offer certainly fits that criteria. I'll be leading the cheers for Super Bowl XLV to go in overtime, so I can win a free large, three-topping pizza from Papa John's along with everyone in America," Austin said.
A total of 27 postseason NFL games have gone into overtime, starting with the 1958 NFL Championship. While none of the 10 playoff games this season went into overtime, two post-season games were decided in overtime in 2010, including the NFC Championship when New Orleans defeated Green Bay 31-28 and went on to win Super Bowl XLIV.
Both Green Bay and Pittsburgh have experience in playoff overtimes: Green Bay is 2-3, and Pittsburgh is 2-2 in postseason overtime games.
Papa John’s is the only national pizza chain to offer a customer loyalty program. Once registered in Papa Points at www.papajohns.com, customers earn one point for every $5 spent online. When customers accumulate 25 points, they receive a promo code for free pizza with an online purchase from Papa John's. It’s that simple.
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 www.papajohns.com.
© 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
“The Super Bowl is the largest stage in all of sports, and being the Official Pizza Sponsor of Super Bowl XLV, there’s no better event or day to serve as a platform for our largest offer ever,” said Andrew Varga, Papa John’s chief marketing officer. “We’re going to be working overtime Super Bowl Sunday to make sure our customers have a great day with the highest-quality pizza, and we’re hoping for an unprecedented overtime so that we can deliver on this offer for America.”
To be eligible for a free large, up to three-topping pizza if Super Bowl XLV goes into overtime, all consumers need to do is register for Papa John’s online customer loyalty program, Papa Points, at www.papajohns.com any time now until 11:59 pm ET Saturday, Feb. 5, 2011. Then if Super Bowl XLV goes into overtime, the free pizza will be awarded to all Papa Points enrollees Monday, Feb. 7 in the form of 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.
Overtime has more significance than ever this postseason. Prior to the 2010 season, the NFL adopted a modified sudden death format only for the postseason. Each team now has the opportunity to possess the ball at least once in the extra quarter unless the team that receives the overtime kickoff scores a touchdown on its first possession.
Papa John’s fan and Dallas Cowboys wide receiver Miles Austin knows first-hand the excitement of NFL overtime. Austin, who is serving as spokesperson for Papa John’s Super Bowl XLV overtime offer, set a Cowboys single-game record of 250 yards receiving in his first NFL start ever in 2009, including a 60-yard touchdown reception in overtime to beat Kansas City.
"As a Dallas Cowboy I know everything is bigger in Texas, and this offer certainly fits that criteria. I'll be leading the cheers for Super Bowl XLV to go in overtime, so I can win a free large, three-topping pizza from Papa John's along with everyone in America," Austin said.
A total of 27 postseason NFL games have gone into overtime, starting with the 1958 NFL Championship. While none of the 10 playoff games this season went into overtime, two post-season games were decided in overtime in 2010, including the NFC Championship when New Orleans defeated Green Bay 31-28 and went on to win Super Bowl XLIV.
Both Green Bay and Pittsburgh have experience in playoff overtimes: Green Bay is 2-3, and Pittsburgh is 2-2 in postseason overtime games.
Papa John’s is the only national pizza chain to offer a customer loyalty program. Once registered in Papa Points at www.papajohns.com, customers earn one point for every $5 spent online. When customers accumulate 25 points, they receive a promo code for free pizza with an online purchase from Papa John's. It’s that simple.
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 www.papajohns.com.
© 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
Tuesday, January 18, 2011
Marble Slab Creamery® Customers to Receive Free Sample of New Tiramisu Ice Cream this Valentine's Day
/PRNewswire/ -- This Valentine's Day, Marble Slab Creamery will show customers some "amore" by giving away a free sample of our new Tiramisu ice cream from 3 to 6 pm on Monday, February 14th.* Marble Slab Creamery is managed by GFG Management, LLC, a subsidiary of Global Franchise Group.
"Marble Slab Creamery is excited to share some love this Valentine's Day by giving away a free sample of our new Tiramisu ice cream," said Jenn Johnston, chief marketing and operations officer for GFG Management, LLC. "We hope that by giving back a gourmet treat to our customers, everyone will feel special on this holiday."
In addition to the free Tiramisu ice cream sample giveaway on Valentine's Day, customers who pre-order a Marble Slab Creamery Ice Cream Cake online or in-store between February 1, 2011 and February 10, 2011 will receive a free small Tiramisu Crunch Tasty Creation.
The Tiramisu Crunch Tasty Creation includes:
* Tiramisu Ice Cream
* Yellow Cake
* Nestle® Crunch®
* Fudge
To order your Marble Slab Creamery Ice Cream Cake or to find out more information about the Valentine's Day Tiramisu ice cream sample giveaway, customers can visit www.marbleslab.com. For more information on Marble Slab Creamery, please visit www.marbleslab.com and join Marble Mail or become a Facebook® fan.
* While supplies last. 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
"Marble Slab Creamery is excited to share some love this Valentine's Day by giving away a free sample of our new Tiramisu ice cream," said Jenn Johnston, chief marketing and operations officer for GFG Management, LLC. "We hope that by giving back a gourmet treat to our customers, everyone will feel special on this holiday."
In addition to the free Tiramisu ice cream sample giveaway on Valentine's Day, customers who pre-order a Marble Slab Creamery Ice Cream Cake online or in-store between February 1, 2011 and February 10, 2011 will receive a free small Tiramisu Crunch Tasty Creation.
The Tiramisu Crunch Tasty Creation includes:
* Tiramisu Ice Cream
* Yellow Cake
* Nestle® Crunch®
* Fudge
To order your Marble Slab Creamery Ice Cream Cake or to find out more information about the Valentine's Day Tiramisu ice cream sample giveaway, customers can visit www.marbleslab.com. For more information on Marble Slab Creamery, please visit www.marbleslab.com and join Marble Mail or become a Facebook® fan.
* While supplies last. 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.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG @FayetteFP
Friday, December 17, 2010
Sally Jackson Cheese Recalls All Cheese Because Of Possible Health Risk
Sally Jackson Cheese of Oroville, WA is recalling all cheese products, including cow, goat, and sheep, because they may be contaminated with Escherichia coli O157:H7 bacteria (E. coli O157:H7). E. coli O157:H7 causes a diarrheal illness, often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.
Sally Jackson brand cheeses made from raw cow, goat, and sheep milk were distributed nationwide. The cheeses were distributed to restaurants, distributors, and retail stores.
The three types of cheese are all soft raw milk cheeses in various sized pieces. The products do not have labels or codes. The cow and sheep milk cheeses are wrapped in chestnut leaves, the goat cheese is wrapped in grape leaves and all are secured with twine. The cheeses may have an outer wrapping of waxed paper.
The products have been identified as a possible source of E. coli infections currently under investigation.
The problem was revealed as a result of follow-up by the FDA of a report of an outbreak of E. coli O157:H7 infections. The notification came from the Washington State Department of Agriculture, Washington Department of Health, and the Oregon Public Health Division.
Customers who have purchased Sally Jackson cheeses are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-429-3057, Monday through Friday, between 8:00am and 5:00pm Pacific Time.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Sally Jackson brand cheeses made from raw cow, goat, and sheep milk were distributed nationwide. The cheeses were distributed to restaurants, distributors, and retail stores.
The three types of cheese are all soft raw milk cheeses in various sized pieces. The products do not have labels or codes. The cow and sheep milk cheeses are wrapped in chestnut leaves, the goat cheese is wrapped in grape leaves and all are secured with twine. The cheeses may have an outer wrapping of waxed paper.
The products have been identified as a possible source of E. coli infections currently under investigation.
The problem was revealed as a result of follow-up by the FDA of a report of an outbreak of E. coli O157:H7 infections. The notification came from the Washington State Department of Agriculture, Washington Department of Health, and the Oregon Public Health Division.
Customers who have purchased Sally Jackson cheeses are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-429-3057, Monday through Friday, between 8:00am and 5:00pm Pacific Time.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Thursday, December 9, 2010
Truffles Café Opens in Buckhead
(BUSINESS WIRE)--One of the Low Country’s long-established favorites arrived in Buckhead December 8 when Truffles, an upscale gourmet café, opened at 3345 Lenox Road, across from Lenox Square Mall.
“We have eight great salads to choose from”
The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.
The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.
“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.
Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.
The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at www.trufflescafe.com. For convenience, the full menu is available for take-out, including desserts like the chocolate peanut butter pie that’s prepared daily in the kitchen.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
“We have eight great salads to choose from”
The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.
The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.
“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.
Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.
The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at www.trufflescafe.com. For convenience, the full menu is available for take-out, including desserts like the chocolate peanut butter pie that’s prepared daily in the kitchen.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Tuesday, December 7, 2010
Consumer Reports: Hot Glassware Can Shatter Unexpectedly
Editor's Note: Recently, one of our staff members experienced the shattering of a glass baking dish as the dish was placed on a granite surface. It was the first time any of our staff had known these dishes to break. And now the news reports.........
/PRNewswire/ -- A year-long investigation by Consumer Reports reveals that while hundreds of millions of glass baking dishes are used safely each year, hot glassware can shatter unexpectedly, sometimes causing serious injuries. The report details several stories of glass bakeware breaking and shattering, leading off with the story of a grandmother on Thanksgiving Day who said she opened her oven to baste a ham only to have the glass dish shatter, sending pieces of glass and hot juices flying.
After reviewing scores of consumer reports filed with federal regulators about bakeware unexpectedly shattering, Consumers Union (CU), the nonprofit publisher of Consumer Reports, has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market. CU has also called on manufacturers to imprint warnings that are clearer and more prominent on their bakeware. "Part of the problem is that the fine print warnings are so tiny and they're part of the packaging that consumers often throw out," said Andrea Rock, senior editor, Consumer Reports.
The report is available in the January issue of Consumer Reports and online at www.ConsumerReports.org . In a typical year, the two main manufacturers of glass bakeware, World Kitchen, the maker of Pyrex in the U.S., and its competitor, Anchor Hocking, collectively make on average more than 70 million units of what is undoubtedly a staple of most kitchens and a popular cooking tool when preparing holiday meals.
The report contains ten precautions that may surprise cooks who have used glass bakeware. To minimize the chances of the glassware shattering, consumers should read and save the safety instructions from their glass bakeware and follow these safety rules:
* Always place hot glassware on a dry, cloth potholder or towel.
* Never use glassware for stovetop cooking or under a broiler.
* Always allow the oven to fully preheat before placing the glassware in the oven.
* Always cover the bottom of the dish with liquid before cooking meat or vegetables.
* Don't add liquid to hot glassware.
* If you're using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
* Do not take dishes directly from the freezer to the oven or vice versa.
* Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
* Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
* To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.
To find out about glass bakeware, Consumer Reports conducted an investigation that included testing in Consumer Reports' labs and outside labs, and gathering information from manufacturers, government agencies, experts, and consumers. When Pyrex was first marketed in 1915, it was made of a heat-resistant glass called borosilicate that previously was used to prevent glass railroad lanterns from shattering. While U.S. manufacturers of both Pyrex and Anchor Hocking have switched from borosilicate to soda lime glass for their glass bakeware, the magazine notes, samples of European-made glass bakeware obtained by Consumer Reports continue to consist of borosilicate. The manufacturers say their soda lime glass has advantages and is less likely to break when dropped or bumped. While the results from Consumer Reports' limited impact tests were highly variable, some samples of soda lime glass showed the highest impact resistance.
Consumer Reports tested both types of glass in its lab to see how they compared in extreme conditions likely to cause breakage. To test the dishes, Consumer Reports filled each pan with dry sand (which gets much hotter than food) and then placed the dishes in ovens set at varying temperatures. The testers then compared what happened when each hot dish was removed from the oven and placed on a wet granite countertop, a situation likely to induce thermal shock and contrary to each manufacturer's instructions for use. Consumer Reports notes that the bar was set high in the extreme tests because dishes that are scratched or damaged may not offer the same safety margin as new dishes, and users may ignore or be unaware of the usage instructions. Ten out of ten times the soda lime glass broke after baking at 450 degrees. But in the same conditions, the European borosilicate glassware did not break, though most did after baking at 500 degrees.
Some key highlights from the investigation include the following:
* Consumers in scores of cases reported glass bakeware unexpectedly shattering, according to federal documents, court papers, and interviews. When Consumer Reports examined 163 incidents (152 of which were from CPSC files) in detail, the analysis revealed 42 reports of injuries, ranging from minor burns or cuts to those requiring surgery. More than half of the incidents reportedly occurred while the bakeware was in the oven while almost a quarter occurred with the bakeware cooling on a counter or stovetop.
* When glass bakeware does shatter, consumers report, it can break into sharp shards that go flying, raising the risks of injuries. This contrasts with claims from one of the manufacturers that its glass bakeware breaks into "relatively small pieces generally lacking sharp edges."
* Consumers Union (CU), the nonprofit publisher of Consumer Reports, says manufacturers should imprint clearer and more prominent warnings on their bakeware, not just on the packaging that gets tossed upon first use. While hundreds of millions of dishes are used safely each year, CU believes the situation is serious enough that it has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market, with particular attention to the difference between bakeware made of soda lime glass and borosilicate. CU also urges consumers who experience glass bakeware unexpectedly shattering to report the incident to the CPSC at 800-638-2772 or info@cpsc.gov .
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
/PRNewswire/ -- A year-long investigation by Consumer Reports reveals that while hundreds of millions of glass baking dishes are used safely each year, hot glassware can shatter unexpectedly, sometimes causing serious injuries. The report details several stories of glass bakeware breaking and shattering, leading off with the story of a grandmother on Thanksgiving Day who said she opened her oven to baste a ham only to have the glass dish shatter, sending pieces of glass and hot juices flying.
After reviewing scores of consumer reports filed with federal regulators about bakeware unexpectedly shattering, Consumers Union (CU), the nonprofit publisher of Consumer Reports, has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market. CU has also called on manufacturers to imprint warnings that are clearer and more prominent on their bakeware. "Part of the problem is that the fine print warnings are so tiny and they're part of the packaging that consumers often throw out," said Andrea Rock, senior editor, Consumer Reports.
The report is available in the January issue of Consumer Reports and online at www.ConsumerReports.org . In a typical year, the two main manufacturers of glass bakeware, World Kitchen, the maker of Pyrex in the U.S., and its competitor, Anchor Hocking, collectively make on average more than 70 million units of what is undoubtedly a staple of most kitchens and a popular cooking tool when preparing holiday meals.
The report contains ten precautions that may surprise cooks who have used glass bakeware. To minimize the chances of the glassware shattering, consumers should read and save the safety instructions from their glass bakeware and follow these safety rules:
* Always place hot glassware on a dry, cloth potholder or towel.
* Never use glassware for stovetop cooking or under a broiler.
* Always allow the oven to fully preheat before placing the glassware in the oven.
* Always cover the bottom of the dish with liquid before cooking meat or vegetables.
* Don't add liquid to hot glassware.
* If you're using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
* Do not take dishes directly from the freezer to the oven or vice versa.
* Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
* Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
* To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.
To find out about glass bakeware, Consumer Reports conducted an investigation that included testing in Consumer Reports' labs and outside labs, and gathering information from manufacturers, government agencies, experts, and consumers. When Pyrex was first marketed in 1915, it was made of a heat-resistant glass called borosilicate that previously was used to prevent glass railroad lanterns from shattering. While U.S. manufacturers of both Pyrex and Anchor Hocking have switched from borosilicate to soda lime glass for their glass bakeware, the magazine notes, samples of European-made glass bakeware obtained by Consumer Reports continue to consist of borosilicate. The manufacturers say their soda lime glass has advantages and is less likely to break when dropped or bumped. While the results from Consumer Reports' limited impact tests were highly variable, some samples of soda lime glass showed the highest impact resistance.
Consumer Reports tested both types of glass in its lab to see how they compared in extreme conditions likely to cause breakage. To test the dishes, Consumer Reports filled each pan with dry sand (which gets much hotter than food) and then placed the dishes in ovens set at varying temperatures. The testers then compared what happened when each hot dish was removed from the oven and placed on a wet granite countertop, a situation likely to induce thermal shock and contrary to each manufacturer's instructions for use. Consumer Reports notes that the bar was set high in the extreme tests because dishes that are scratched or damaged may not offer the same safety margin as new dishes, and users may ignore or be unaware of the usage instructions. Ten out of ten times the soda lime glass broke after baking at 450 degrees. But in the same conditions, the European borosilicate glassware did not break, though most did after baking at 500 degrees.
Some key highlights from the investigation include the following:
* Consumers in scores of cases reported glass bakeware unexpectedly shattering, according to federal documents, court papers, and interviews. When Consumer Reports examined 163 incidents (152 of which were from CPSC files) in detail, the analysis revealed 42 reports of injuries, ranging from minor burns or cuts to those requiring surgery. More than half of the incidents reportedly occurred while the bakeware was in the oven while almost a quarter occurred with the bakeware cooling on a counter or stovetop.
* When glass bakeware does shatter, consumers report, it can break into sharp shards that go flying, raising the risks of injuries. This contrasts with claims from one of the manufacturers that its glass bakeware breaks into "relatively small pieces generally lacking sharp edges."
* Consumers Union (CU), the nonprofit publisher of Consumer Reports, says manufacturers should imprint clearer and more prominent warnings on their bakeware, not just on the packaging that gets tossed upon first use. While hundreds of millions of dishes are used safely each year, CU believes the situation is serious enough that it has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market, with particular attention to the difference between bakeware made of soda lime glass and borosilicate. CU also urges consumers who experience glass bakeware unexpectedly shattering to report the incident to the CPSC at 800-638-2772 or info@cpsc.gov .
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Wednesday, December 1, 2010
‘Tis the Season to Host a Cookie Exchange
(BUSINESS WIRE)--The aroma of fresh-baked cookies brings back good memories. It reminds us of our childhood, measuring out flour, chocolate chips and Karo syrup as we baked with Grandma, or maybe of quality time spent with our own children.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”
Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of ByMDesserts.com, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”
Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.
Visit www.KaroCookieExchange.com to upload your own Cookie Exchange recipes and win great culinary prizes!
Lace Oat Crisps with Cranberries and Orange
These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.
Yield: 2 Dozen
Bake Time: 12-13 min
Ingredients
10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract
½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped
Directions
Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.
Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.
Serve or store in an airtight container up to 4 days.
Maple Walnut Sticky Bars with Clove Scented Shortbread
These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!
Yield: 2 dozen
Bake Time: 15 to 18 minutes
Ingredients
Shortbread
½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup
Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk
Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.
Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.
For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.
* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores
Chocolate Crinkles
These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!
You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.
Yield: 4 dozen
Bake Time: 8 minutes
Ingredients
2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar
Directions
In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.
Mix together hot water and espresso powder and stir to form a smooth paste.
In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.
Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.
Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.
* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”
Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of ByMDesserts.com, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”
Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.
Visit www.KaroCookieExchange.com to upload your own Cookie Exchange recipes and win great culinary prizes!
Lace Oat Crisps with Cranberries and Orange
These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.
Yield: 2 Dozen
Bake Time: 12-13 min
Ingredients
10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract
½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped
Directions
Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.
Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.
Serve or store in an airtight container up to 4 days.
Maple Walnut Sticky Bars with Clove Scented Shortbread
These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!
Yield: 2 dozen
Bake Time: 15 to 18 minutes
Ingredients
Shortbread
½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup
Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk
Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.
Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.
For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.
* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores
Chocolate Crinkles
These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!
You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.
Yield: 4 dozen
Bake Time: 8 minutes
Ingredients
2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar
Directions
In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.
Mix together hot water and espresso powder and stir to form a smooth paste.
In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.
Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.
Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.
* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Subscribe to:
Posts (Atom)