/PRNewswire/ -- The J. M. Smucker Company (NYSE: SJM) announced today that it increased the list price for the majority of its coffee products sold in the United States, primarily consisting of items sold under the Folgers®, Dunkin' Donuts®, Millstone®, and Folgers® Gourmet Selections® brand names. Prices will increase an average of 11 percent on impacted items.
The increase in price is driven by sustained increases in green coffee costs. The Company is currently in its quarter-end quiet period and, therefore, will answer investor related follow up questions during its June 9, 2011, fiscal fourth quarter earnings conference call.
Dunkin' Donuts® brand is licensed to The J. M. Smucker Company for packaged coffee products sold in retail channels such as grocery stores, mass merchandisers, club stores, and drug stores. This press release does not pertain to Dunkin' Donuts® coffee or other products for sale in Dunkin' Donuts® restaurants.
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Tuesday, May 24, 2011
Tuesday, May 10, 2011
Consumers Warned to Avoid Eating Oysters From Area 1642 in Apalachicola Bay, Florida
/PRNewswire-/ -- The following is being released by the U.S. Food and Drug Administration:
Fast Facts
* The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters from Area 1642 in Apalachicola Bay, Fla. because the oysters may be contaminated with toxigenic Vibrio cholerae serogroup O75.
* Nine persons have been reported with illness. For eight, the illness was confirmed as caused by toxigenic Vibrio cholerae O75; laboratory confirmation is pending in the other person. No one was hospitalized or died.
* All ill persons reported consumption of raw or lightly steamed oysters.
* Traceback indicates that oysters harvested from Area 1642 in Apalachicola Bay, Fla., between March 21 and April 6, 2011, are associated with illness.
* Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.
What is the problem?
Raw oysters harvested from Area 1642 in Apalachicola Bay, Fla. between March 21 and April 6, 2011, have been linked to eight confirmed and one possible case of toxigenic Vibrio cholerae O75 infection. The ill persons ate raw or lightly cooked oysters harvested from that area. Ill persons reside in Florida, Georgia, Louisiana and Indiana; all report consumption of oysters while in Florida. There are several designated harvest areas within Apalachicola Bay, Fla., and each of these has a unique numerical identifier. Area 1642 is a zone that stretches from north to south in Apalachicola Bay just on the east side of the bridge that goes from Eastpoint, Fla., to St. George Island, Fla. The zone is approximately two miles wide from east to west.
What are the symptoms of Vibrio illness?
Illness is typically characterized by nausea, vomiting and diarrhea. The symptoms begin from a few hours up to five days after consumption of raw or undercooked seafood, particularly shellfish, or after ingestion of surface waters.
Who is at risk?
Persons at risk are those who traveled to Florida and consumed oysters that were harvested from Area 1642 of Apalachicola Bay or who purchased oysters in a state to which these oysters or oyster product were distributed and ate them.
What do consumers need to do?
Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area. If the oysters were definitely or possibly harvested from Area 1642 in Apalachicola Bay, Fla., and have not yet been consumed, they should not be eaten. If the oysters were already consumed and no one became ill, no action is needed. If you develop a diarrheal illness within a week after consuming raw or undercooked shellfish, see your healthcare provider and inform the provider about this exposure.
Those with weakened immune systems, including people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease should avoid eating raw oysters, regardless of where they are harvested.
What product forms are included in the recall?
This advisory, which comes from an outbreak of illness caused by toxigenic Vibrio cholerae O75, applies to live in-shell and shucked fresh or frozen oysters from the area.
Where is it distributed?
These oysters or oyster product were initially distributed in Florida, Alabama, Georgia, Mississippi, and North Carolina. However, subsequent distribution to other states may have occurred.
What is being done about the problem?
The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters harvested from Area 1642 in Apalachicola Bay, Florida because the oysters may be contaminated with toxigenic Vibrio cholerae O75.
The Florida Department of Agriculture and Consumer Services Division of Aquaculture closed Area 1642 on April 29 and has asked commercial oyster harvesters and dealers who obtained oysters from this area to recall them.
The FDA is sampling oysters from Area 1642 in Apalachicola Bay as part of a reopening strategy.
Who should be contacted?
The FDA encourages consumers with questions about seafood safety to call 1-888-SAFEFOOD or to write to consumer@fda.gov .
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Fast Facts
* The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters from Area 1642 in Apalachicola Bay, Fla. because the oysters may be contaminated with toxigenic Vibrio cholerae serogroup O75.
* Nine persons have been reported with illness. For eight, the illness was confirmed as caused by toxigenic Vibrio cholerae O75; laboratory confirmation is pending in the other person. No one was hospitalized or died.
* All ill persons reported consumption of raw or lightly steamed oysters.
* Traceback indicates that oysters harvested from Area 1642 in Apalachicola Bay, Fla., between March 21 and April 6, 2011, are associated with illness.
* Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area.
What is the problem?
Raw oysters harvested from Area 1642 in Apalachicola Bay, Fla. between March 21 and April 6, 2011, have been linked to eight confirmed and one possible case of toxigenic Vibrio cholerae O75 infection. The ill persons ate raw or lightly cooked oysters harvested from that area. Ill persons reside in Florida, Georgia, Louisiana and Indiana; all report consumption of oysters while in Florida. There are several designated harvest areas within Apalachicola Bay, Fla., and each of these has a unique numerical identifier. Area 1642 is a zone that stretches from north to south in Apalachicola Bay just on the east side of the bridge that goes from Eastpoint, Fla., to St. George Island, Fla. The zone is approximately two miles wide from east to west.
What are the symptoms of Vibrio illness?
Illness is typically characterized by nausea, vomiting and diarrhea. The symptoms begin from a few hours up to five days after consumption of raw or undercooked seafood, particularly shellfish, or after ingestion of surface waters.
Who is at risk?
Persons at risk are those who traveled to Florida and consumed oysters that were harvested from Area 1642 of Apalachicola Bay or who purchased oysters in a state to which these oysters or oyster product were distributed and ate them.
What do consumers need to do?
Those who have recently purchased oysters should check with the place of purchase and ask if they were harvested from the affected growing area. If the oysters were definitely or possibly harvested from Area 1642 in Apalachicola Bay, Fla., and have not yet been consumed, they should not be eaten. If the oysters were already consumed and no one became ill, no action is needed. If you develop a diarrheal illness within a week after consuming raw or undercooked shellfish, see your healthcare provider and inform the provider about this exposure.
Those with weakened immune systems, including people affected by AIDS, chronic alcohol abuse, liver, stomach, or blood disorders, cancer, diabetes, or kidney disease should avoid eating raw oysters, regardless of where they are harvested.
What product forms are included in the recall?
This advisory, which comes from an outbreak of illness caused by toxigenic Vibrio cholerae O75, applies to live in-shell and shucked fresh or frozen oysters from the area.
Where is it distributed?
These oysters or oyster product were initially distributed in Florida, Alabama, Georgia, Mississippi, and North Carolina. However, subsequent distribution to other states may have occurred.
What is being done about the problem?
The U.S. Food and Drug Administration is advising consumers, restaurant operators, commercial shippers and processors of shellfish not to eat, serve, purchase, sell or ship oysters harvested from Area 1642 in Apalachicola Bay, Florida because the oysters may be contaminated with toxigenic Vibrio cholerae O75.
The Florida Department of Agriculture and Consumer Services Division of Aquaculture closed Area 1642 on April 29 and has asked commercial oyster harvesters and dealers who obtained oysters from this area to recall them.
The FDA is sampling oysters from Area 1642 in Apalachicola Bay as part of a reopening strategy.
Who should be contacted?
The FDA encourages consumers with questions about seafood safety to call 1-888-SAFEFOOD or to write to consumer@fda.gov .
-----
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Monday, May 9, 2011
Dare to Compare in Arby's® Chicken Salad Taste-Off
/PRNewswire/ -- In years past, Americans have faced off in cola wars and burger battles, but few would have guessed that chicken salad could stir up a similar passion. Summer 2011 is poised to be the season of this sumptuous salad, and Arby's is confident that its Market Fresh® Grilled Chicken & Pecan Salad Sandwich and Wrap are the best in the business. From May 9-22, Arby's will offer consumers a chance to try its sandwich or wrap free, with the purchase of any 22 oz. beverage.* People can then dare to compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap to the Subway® Orchard Chicken Salad sub and cast a vote for their favorite at www.facebook.com/arbys.
To encourage voter participation, for every vote cast, Arby's will donate $1, up to a total of $25,000, to Share Our Strength's No Kid Hungry Campaign, a national effort to end childhood hunger in America by 2015.
"The Arby's Chicken Salad Taste-Off is on, and we're so confident in the taste of our Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap, that we're giving consumers one to try for themselves," said Chef Brian Kolodziej, vice president, product development, Arby's Restaurant Group, Inc. "This friendly game of chicken is for a good cause, and we're proud to be able to support Share Our Strength in its fight against childhood hunger."
Arby's Market Fresh Grilled Chicken & Pecan Salad is freshly prepared daily in-store, and starts with 100% whole chicken breast, marinated and grilled to seal in the juices and add flavor, and hand-diced fresh produce, including crisp red apples, celery, juicy red grapes and crunchy pecans. The chicken salad ingredients are blended with mayonnaise and served on either honey wheat Market Fresh bread or Arby's new, whole-grain flatbread wrap, both of which earned the Whole Grain Council's stamp of approval. Arby's new wrap contains 23 grams of whole grains, or nearly half of the daily minimum of whole grains, while the honey wheat bread offers a significant 18 grams of whole grains. The sandwich and wrap are available nationwide through mid-August.
To participate in Arby's Chicken Salad Taste-Off:
* "Like" Arby's on Facebook (http://www.facebook.com/arbys) and print a coupon for a free Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap with the purchase of any 22 oz. beverage
* Compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap to the competition, then
* Return to Arby's Facebook page by May 22 and cast a vote for the best tasting Chicken Salad Sandwich
Arby's will announce the outcome of the vote on May 23.
For more information about Arby's Chicken Salad Taste-Off, please visit http://www.facebook.com/arbys.
*Available at participating Arby's locations. The offer is valid only with coupon, one coupon per customer, while supplies last.
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To encourage voter participation, for every vote cast, Arby's will donate $1, up to a total of $25,000, to Share Our Strength's No Kid Hungry Campaign, a national effort to end childhood hunger in America by 2015.
"The Arby's Chicken Salad Taste-Off is on, and we're so confident in the taste of our Market Fresh Grilled Chicken & Pecan Salad Sandwich and Wrap, that we're giving consumers one to try for themselves," said Chef Brian Kolodziej, vice president, product development, Arby's Restaurant Group, Inc. "This friendly game of chicken is for a good cause, and we're proud to be able to support Share Our Strength in its fight against childhood hunger."
Arby's Market Fresh Grilled Chicken & Pecan Salad is freshly prepared daily in-store, and starts with 100% whole chicken breast, marinated and grilled to seal in the juices and add flavor, and hand-diced fresh produce, including crisp red apples, celery, juicy red grapes and crunchy pecans. The chicken salad ingredients are blended with mayonnaise and served on either honey wheat Market Fresh bread or Arby's new, whole-grain flatbread wrap, both of which earned the Whole Grain Council's stamp of approval. Arby's new wrap contains 23 grams of whole grains, or nearly half of the daily minimum of whole grains, while the honey wheat bread offers a significant 18 grams of whole grains. The sandwich and wrap are available nationwide through mid-August.
To participate in Arby's Chicken Salad Taste-Off:
* "Like" Arby's on Facebook (http://www.facebook.com/arbys) and print a coupon for a free Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap with the purchase of any 22 oz. beverage
* Compare Arby's Market Fresh Grilled Chicken & Pecan Salad Sandwich or Wrap to the competition, then
* Return to Arby's Facebook page by May 22 and cast a vote for the best tasting Chicken Salad Sandwich
Arby's will announce the outcome of the vote on May 23.
For more information about Arby's Chicken Salad Taste-Off, please visit http://www.facebook.com/arbys.
*Available at participating Arby's locations. The offer is valid only with coupon, one coupon per customer, while supplies last.
------
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Wednesday, May 4, 2011
Flowers Foods Issues Voluntary Recall on Certain English Muffins and One Bread Item
/PRNewswire/ -- Flowers Foods (NYSE: FLO) today announces that, out of an abundance of caution, it is voluntarily recalling the products listed below with the following best by date codes: May 11th 0355 119 and May 12th 0355 120.
Cobblestone Mill 16 oz 100% Whole Wheat Bread UPC 0 72250 04171 3
Natural Grains Honey Wheat English Muffins UPC 0 73105 92029 0
Nature's Own Light Multi Grain English Muffins UPC 0 72250 00377 3
Nature's Own 100% Whole Wheat English Muffins UPC 0 72250 00376 6
Nature's Own Honey Wheat English Muffins UPC 0 72250 00876 1
Sweetbay 100% Whole Wheat English Muffins UPC 0 99614 64218 8
These products, in packages with the codes noted, may contain small pieces of metal. No injuries have been reported.
The affected product may involve the following states--Alabama, Arkansas, Arizona, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia -- as well as the following areas: Southern California, southwest Colorado, southern Illinois, southeastern Kansas, south and central Nevada, southern New Jersey, southern Ohio, southern Pennsylvania, and extreme southwestern Utah.
The majority of the product involved was still in Flowers' possession and has been pulled from the company's distribution system. As an extra precaution, Flowers issued the voluntary recall and is proceeding to retrieve all affected product from the market. Grocers are advised to withdraw these products for sale and hold it for pickup by the company.
Consumers are urged to return these products with the best by date/UPC codes noted to the place of purchase for product replacement or refund. Consumers with questions may contact Flowers' Consumer Relations Center at 1-866-245-8921.
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Cobblestone Mill 16 oz 100% Whole Wheat Bread UPC 0 72250 04171 3
Natural Grains Honey Wheat English Muffins UPC 0 73105 92029 0
Nature's Own Light Multi Grain English Muffins UPC 0 72250 00377 3
Nature's Own 100% Whole Wheat English Muffins UPC 0 72250 00376 6
Nature's Own Honey Wheat English Muffins UPC 0 72250 00876 1
Sweetbay 100% Whole Wheat English Muffins UPC 0 99614 64218 8
These products, in packages with the codes noted, may contain small pieces of metal. No injuries have been reported.
The affected product may involve the following states--Alabama, Arkansas, Arizona, Delaware, Florida, Georgia, Indiana, Kentucky, Louisiana, Maryland, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia -- as well as the following areas: Southern California, southwest Colorado, southern Illinois, southeastern Kansas, south and central Nevada, southern New Jersey, southern Ohio, southern Pennsylvania, and extreme southwestern Utah.
The majority of the product involved was still in Flowers' possession and has been pulled from the company's distribution system. As an extra precaution, Flowers issued the voluntary recall and is proceeding to retrieve all affected product from the market. Grocers are advised to withdraw these products for sale and hold it for pickup by the company.
Consumers are urged to return these products with the best by date/UPC codes noted to the place of purchase for product replacement or refund. Consumers with questions may contact Flowers' Consumer Relations Center at 1-866-245-8921.
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Friday, April 29, 2011
A Legacy With Layers: The Vidalia® Onion Museum Opens Today
/PRNewswire/ -- Beginning today, Vidalia onion enthusiasts around the country will be able to explore the history of Georgia's beloved state vegetable and the growing region that has made it so famous. The grand opening of the Vidalia Onion Museum is right in time for thousands of tourists attending the annual Vidalia Onion Festival. Today's Museum grand opening event and ribbon-cutting ceremony have drawn an all-star team of chefs, each of whom is creating a Vidalia onion dish for guests, including:
* James Beard Award-winning chef Jeffrey Buben of Vidalia restaurant in Washington, D.C.
* "Top Chef" Fan Favorite Kevin Gillespie of Woodfire Grill in Atlanta, Ga.
* Award-winning chef Gerry Klaskala of Aria restaurant in Atlanta, Ga.
* "Top Chef" contestant Tracey Bloom of Ray's at Killer Creek in Atlanta, Ga.
* "Southern My Way" cookbook author Gena Knox
Also participating in the museum opening ceremonies are Gary Black, Georgia Commissioner of Agriculture, and Wendy Brannen, Vidalia® Onion Committee executive director and museum chairperson. "We have worked for five years to unearth each unique layer of the Vidalia onion story and then portray those layers creatively for visitors," says Brannen. "When we first hired a museum consultant, they asked, 'Really, an onion museum?' But they quickly realized we're not just any onion, and this isn't just any story!" Brannen adds.
The Vidalia Onion Museum provides guests with an interactive, historical experience. The museum is filled with educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive and is open from 9 a.m. to 5 p.m. Monday-Friday.
In addition to the excitement of the museum's grand opening, the Vidalia Onion Festival takes place this weekend, drawing tens of thousands of people to Vidalia, Ga. Activities include pageants, parades, concerts, car shows, onion-eating contests and arts and crafts. For more information on the festival, visit www.vidaliaonionfestival.com.
The Vidalia® Onion Committee was established in 1989 as Federal Marketing Order No. 955. The order authorizes production research, marketing research and development, and marketing promotion programs. The VOC administers the order locally and consists of eight producer members and their alternates and one public member and an alternate. More information about the Vidalia® Onion industry may be obtained at VidaliaOnion.org.
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* James Beard Award-winning chef Jeffrey Buben of Vidalia restaurant in Washington, D.C.
* "Top Chef" Fan Favorite Kevin Gillespie of Woodfire Grill in Atlanta, Ga.
* Award-winning chef Gerry Klaskala of Aria restaurant in Atlanta, Ga.
* "Top Chef" contestant Tracey Bloom of Ray's at Killer Creek in Atlanta, Ga.
* "Southern My Way" cookbook author Gena Knox
Also participating in the museum opening ceremonies are Gary Black, Georgia Commissioner of Agriculture, and Wendy Brannen, Vidalia® Onion Committee executive director and museum chairperson. "We have worked for five years to unearth each unique layer of the Vidalia onion story and then portray those layers creatively for visitors," says Brannen. "When we first hired a museum consultant, they asked, 'Really, an onion museum?' But they quickly realized we're not just any onion, and this isn't just any story!" Brannen adds.
The Vidalia Onion Museum provides guests with an interactive, historical experience. The museum is filled with educational exhibits that highlight the sweet onion's economic, cultural and culinary significance. The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive and is open from 9 a.m. to 5 p.m. Monday-Friday.
In addition to the excitement of the museum's grand opening, the Vidalia Onion Festival takes place this weekend, drawing tens of thousands of people to Vidalia, Ga. Activities include pageants, parades, concerts, car shows, onion-eating contests and arts and crafts. For more information on the festival, visit www.vidaliaonionfestival.com.
The Vidalia® Onion Committee was established in 1989 as Federal Marketing Order No. 955. The order authorizes production research, marketing research and development, and marketing promotion programs. The VOC administers the order locally and consists of eight producer members and their alternates and one public member and an alternate. More information about the Vidalia® Onion industry may be obtained at VidaliaOnion.org.
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Thursday, April 28, 2011
UGA teaches healthy cooking class
May. 4, 2011 11:00 AM - 1:00 PM
Eating well and leading a healthy lifestyle can reduce the risk of cancer by up to 50 percent, according to the National Cancer Institute. To help Georgians learn how to cook cancer-fighting meals, University of Georgia Cooperative Extension offers free classes.
More than 40,000 people are diagnosed with cancer each year in Georgia, according to the Centers for Disease Control and Prevention, and nearly 15,000 die.
“Making healthy lifestyle choices can dramatically reduce our risk for developing certain types of cancers,” said Denise Everson, UGA Extension Family and Consumer Sciences agent in Athens and Oconee County. “We teach families how they can eat healthy, but still eat well, while improving their health and reducing their risk for chronic disease.”
Everson will teach a free Cooking for a Healthier Lifetime Cancer Prevention Cooking School on Wednesday, May 4, from 11 a.m. to 1 p.m. at the Athens-Clarke County Health Department. Citizens are invited to learn how to reduce their risk for cancer and chronic disease by making healthy food choices.
“The simple steps we take today, improved eating habits and an active lifestyle, can decrease our risk for chronic disease and improve our overall well-being,” Everson said.
Recipes will be shared and free food samples will be available. Space is limited so call 706-583-2756 by April 29 to secure a spot in the class.
UGA Extension, Athens-Clarke County Health Department and the American Cancer Society sponsor the course.
For more information on healthy life choices or similar classes in your area, contact a local UGA Extension office at 1-800-ASK-UGA1.
Eating well and leading a healthy lifestyle can reduce the risk of cancer by up to 50 percent, according to the National Cancer Institute. To help Georgians learn how to cook cancer-fighting meals, University of Georgia Cooperative Extension offers free classes.
More than 40,000 people are diagnosed with cancer each year in Georgia, according to the Centers for Disease Control and Prevention, and nearly 15,000 die.
“Making healthy lifestyle choices can dramatically reduce our risk for developing certain types of cancers,” said Denise Everson, UGA Extension Family and Consumer Sciences agent in Athens and Oconee County. “We teach families how they can eat healthy, but still eat well, while improving their health and reducing their risk for chronic disease.”
Everson will teach a free Cooking for a Healthier Lifetime Cancer Prevention Cooking School on Wednesday, May 4, from 11 a.m. to 1 p.m. at the Athens-Clarke County Health Department. Citizens are invited to learn how to reduce their risk for cancer and chronic disease by making healthy food choices.
“The simple steps we take today, improved eating habits and an active lifestyle, can decrease our risk for chronic disease and improve our overall well-being,” Everson said.
Recipes will be shared and free food samples will be available. Space is limited so call 706-583-2756 by April 29 to secure a spot in the class.
UGA Extension, Athens-Clarke County Health Department and the American Cancer Society sponsor the course.
For more information on healthy life choices or similar classes in your area, contact a local UGA Extension office at 1-800-ASK-UGA1.
By April Reese Sorrow
University of Georgia
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Association for Dressings and Sauces Gives Creative Salad Recipe Ideas On Saladaday.org
/PRNewswire/ -- Eating a salad every day with your favorite salad dressing is an easy way to add valuable nutrients to your diet – nutrients that promote good health and may ward off disease. Visit www.saladaday.org to find creative salad recipes and learn the health benefits of eating salads with your favorite dressing. You will find salad recipes with chicken, salad recipes with pasta and vegetable salads, all with great salad dressing recommendations.
Salad eaters tend to have higher intakes of key nutrients, such as Vitamins C and E and folate. The healthy oils found in salad dressings help to promote the absorption of key nutrients, including many important antioxidants that are found in leafy greens and other vegetables and fruits. In addition, the majority of salad dressings are free of trans fat.
What's the key to a healthy salad? According to Sarah Wally, M.S., R.D., "The nutritional value of your salad depends on what ingredients you choose." Selecting a rainbow of colorful fruits and vegetables for salads ensures you're eating a wide range of beneficial nutrients.
Saladaday.org is a program of The Association for Dressings and Sauces (ADS), the international trade association that represents salad dressing, mayonnaise and condiment sauce manufacturers and suppliers to the industry. Since 1992, ADS has celebrated May as National Salad Month.
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Salad eaters tend to have higher intakes of key nutrients, such as Vitamins C and E and folate. The healthy oils found in salad dressings help to promote the absorption of key nutrients, including many important antioxidants that are found in leafy greens and other vegetables and fruits. In addition, the majority of salad dressings are free of trans fat.
What's the key to a healthy salad? According to Sarah Wally, M.S., R.D., "The nutritional value of your salad depends on what ingredients you choose." Selecting a rainbow of colorful fruits and vegetables for salads ensures you're eating a wide range of beneficial nutrients.
Saladaday.org is a program of The Association for Dressings and Sauces (ADS), the international trade association that represents salad dressing, mayonnaise and condiment sauce manufacturers and suppliers to the industry. Since 1992, ADS has celebrated May as National Salad Month.
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Wednesday, April 13, 2011
Arby's Offers an Early Tax Break With Free Value Curly Fries
/PRNewswire/ -- The IRS has given Americans two extra days to complete their taxes, which means last-minute filers will be working furiously over the newly coined Tax Weekend. To provide these tax procrastinators with a little break, and to reward those lucky few who have already completed their returns, Arby's Restaurant Group, Inc. has declared Friday, April 15 as Free FryDay at locations nationwide.
Arby's signature Curly Fries are beloved for their appealing shape and flavor. To receive a free value size of these perfectly seasoned ringlets, people must print off a coupon from Arby's Facebook page (http://facebook.com/Arbys) and bring it to any Arby's location during regular business hours on Friday, April 15.
"Now that Tax Day has turned into Tax Weekend, we think everyone could use a little break," said Bob Kraut, Senior Vice President, Advertising and Marketing Communications, Arby's Restaurant Group, Inc. "We hope Free FryDay brings some much needed cheer to those who still need to finish their tax returns."
The free Value Curly Fry offer is valid on April 15, 2011 only, at participating restaurants and is good for one order per customer, while supplies last.
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Arby's signature Curly Fries are beloved for their appealing shape and flavor. To receive a free value size of these perfectly seasoned ringlets, people must print off a coupon from Arby's Facebook page (http://facebook.com/Arbys) and bring it to any Arby's location during regular business hours on Friday, April 15.
"Now that Tax Day has turned into Tax Weekend, we think everyone could use a little break," said Bob Kraut, Senior Vice President, Advertising and Marketing Communications, Arby's Restaurant Group, Inc. "We hope Free FryDay brings some much needed cheer to those who still need to finish their tax returns."
The free Value Curly Fry offer is valid on April 15, 2011 only, at participating restaurants and is good for one order per customer, while supplies last.
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Saturday, April 9, 2011
Get In The Atlanta Food & Wine Festival Spirit
Drink in all the South has to offer this Spring
Mint Juleps, Old Fashioneds, Sazeracs – the Southern cocktail culture is thriving, and the Atlanta Food & Wine Festival will be the ideal showcase for traditional and innovative spirit creations. From May 19-22, Festival guests will enjoy Southern cocktails and spirits from such beverage innovators and luminaries as Greg Best from Atlanta’s Holeman & Finch Public House and Julian Van Winkle of Old Rip Van Winkle Distillery, while learning about the history and future of distilling in the South.
Inspired by Southern sipping staple Coca-Cola™, the Atlanta Food & Wine Festival will also feature seminars called “Coke-tails,” led by Greg Best, highlighting the flavor profile of the iconic cola.
The Pause that Refreshes, courtesy of Greg Best
5 oz sparkling wine (brut or cava recommended)
3/4 oz. Coca-Cola gastrique*
2 dashes Regan’s Orange Bitters #6
Lemon twist
Best has been credited with kick-starting the craft cocktail movement in Atlanta with his work behind the bar at the award-winning Restaurant Eugene and Holeman & Finch Public House and the newly opened H+F Bottle Shop.
Cocktail fans can partake in a variety of spirited Festival attractions over the course of the three-day epicurean weekend, including an eye-opening Breakfast Cocktails seminar with Neil Bodenheimer from Cure; the seasonally- and locally-inspired Farm to Cocktail with Todd Thrasher from PX; and an examination of all things moonshine at White Lightnin’ with NASCAR legend Junior Johnson, Brian Call and Joe Michalek from Piedmont Distillers.
To purchase tickets to the Atlanta Food & Wine Festival, visit www.atlfoodandwinefestival.com. For news about the festival, follow Twitter.com/ATLFoodandWine and Facebook.com/AtlantaFoodandWineFestival.
Mint Juleps, Old Fashioneds, Sazeracs – the Southern cocktail culture is thriving, and the Atlanta Food & Wine Festival will be the ideal showcase for traditional and innovative spirit creations. From May 19-22, Festival guests will enjoy Southern cocktails and spirits from such beverage innovators and luminaries as Greg Best from Atlanta’s Holeman & Finch Public House and Julian Van Winkle of Old Rip Van Winkle Distillery, while learning about the history and future of distilling in the South.
Inspired by Southern sipping staple Coca-Cola™, the Atlanta Food & Wine Festival will also feature seminars called “Coke-tails,” led by Greg Best, highlighting the flavor profile of the iconic cola.
The Pause that Refreshes, courtesy of Greg Best
5 oz sparkling wine (brut or cava recommended)
3/4 oz. Coca-Cola gastrique*
2 dashes Regan’s Orange Bitters #6
Lemon twist
- Pour the gastrique and the bitters into a Champagne flute
- Top with 5 ounces of sparkling wine
- Garnish with a lemon twist
Best has been credited with kick-starting the craft cocktail movement in Atlanta with his work behind the bar at the award-winning Restaurant Eugene and Holeman & Finch Public House and the newly opened H+F Bottle Shop.
Cocktail fans can partake in a variety of spirited Festival attractions over the course of the three-day epicurean weekend, including an eye-opening Breakfast Cocktails seminar with Neil Bodenheimer from Cure; the seasonally- and locally-inspired Farm to Cocktail with Todd Thrasher from PX; and an examination of all things moonshine at White Lightnin’ with NASCAR legend Junior Johnson, Brian Call and Joe Michalek from Piedmont Distillers.
To purchase tickets to the Atlanta Food & Wine Festival, visit www.atlfoodandwinefestival.com. For news about the festival, follow Twitter.com/ATLFoodandWine and Facebook.com/AtlantaFoodandWineFestival.
Friday, April 1, 2011
Vidalia Onions Start Shipping April 18!
Time to get those favorite recipes for Vidalia Onions dusted off and ready to use.
According to several sources, Georgia Commissioner of Agriculture Gary Black has announced the opening of the shipping season for Vidalia onions as April 18.
I can't decide. Should I have Vidalia Onion Pie first or a broiled Vidalia Onion drizzled with butter and cheese?
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 several sources, Georgia Commissioner of Agriculture Gary Black has announced the opening of the shipping season for Vidalia onions as April 18.
I can't decide. Should I have Vidalia Onion Pie first or a broiled Vidalia Onion drizzled with butter and cheese?
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
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