Purchases of Hestan Culinary Cookware to Benefit No Kid Hungry
Hestan® Culinary, a brand of premium cookware, is donating to No Kid Hungry to make sure that children get the food they need during COVID-19 school closures and all year long. For each Hestan NanoBond, CopperBond, and ProBond cookware product sold online through https://www.hestanculinary.com/ from April 22 through June 30, 2020, Hestan will donate 5 percent of the retail price of these products, up to a maximum of $10,000.
“We’re honored to partner with No Kid Hungry on this special, spring-time fundraising campaign to help children across the country receive nourishing, healthy meals, particularly now when nearly 840 million meals have been missed due to COVID-19 school closures,” said Pamela Stafford, Director at Hestan Culinary. “At a pivotal time when so many of us are spending more time at home cooking for ourselves and our families, we’re proud to offer everyone an opportunity to upgrade their cookware – or purchase a cookware gift for a loved one, such as mom for Mother’s Day – while simultaneously helping feed kids during school closures and beyond.”
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Hestan CopperBond, the most recently introduced collection, modernizes the look, function, durability, and versatility of copper pots and pans with a chic and smart design that combines gleaming copper with a wrap-around, magnetic stainless steel base. All three collections, which are available on HestanCulinary.com, share many valuable features, including Hestan’s signature ProCore™ aluminum, an inner layer of metal that delivers 35 percent greater heat conductivity for pans that are highly responsive, and heat up and cool down with Ferrari-like speed.
Smithfield Foods Suspends Operations at Virus-Stricken Plant
Smithfield Foods, Inc. is suspending operations at its Monmouth, Ilinois, facility beginning next week and until further notice after a small portion of its 1,700 employees tested positive for COVID-19. The Monmouth plant represents approximately three percent of U.S. fresh pork supplies and also produces bacon. Employees will be paid during the closure.
Smithfield noted that it has been tackling COVID-19 with protective measures throughout its operations and remains wholly committed to doing everything in its power to help protect its team members from COVID-19 in the workplace. At the same time, the company said that social distancing is particularly challenging in a meat processing plant, with its labor-intensive assembly-line production.
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The company will continue to arm its team members with personal protective equipment like masks, which are stocked and in use at each of its facilities around the country. Smithfield has implemented thermal scanning company-wide and installed plexiglass and other physical barriers on production floors and in break rooms. The company has been explicitly instructing employees not to report to work if they are sick and that they will be paid. It is also urging its team members to take steps to protect themselves and others from COVID-19 outside the workplace.
Luscious Yogurt Desserts from Lavva
By Lorrie Baumann
Yogurt isn’t generally thought of as an indulgent dessert food, but Lavva, a brand of plant-based yogurts, has launched a new line called Molten Lavva that combines rich, creamy decadence and classic dessert flavors with plant-based clean ingredients and no added sugars. The new line is expected to be ready to ship to natural products retailers this month.
The secret to Molten Lavva’s creamy texture is the pili nut, a tropical tree nut that’s native to Southeast Asia, Papua New Guinea and northern Australia. “It’s similar to coconut, in that out of 200 calories, 192 of them come from fat,” said Elizabeth Fisher, Lavva’s Founder and Chief Executive Officer. “I’m now over my fear of fats. It is satisfying. It keeps you full longer. You don’t start craving bad things.” While the pili nut does include some saturated fat, it’s almost entirely in the form of the monounsaturated fats. Unlike coconut, pili nuts don’t have a strong flavor of their own to interfere with the flavors of other ingredients, according to Fisher. “It has a neutral, buttery taste,” she said. “It just tastes like butter, with a neutral, creamy mouthfeel.”
Although pili nuts are plentiful in the areas where they grow, they aren’t widely known elsewhere because the natural fats in the nuts tend to oxidize quickly. “Once you crack the hard shell, you have about 30 days to use it,” Fisher said. “That may be one of the main reasons it’s never been [widely] exported.”
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Lavva makes its plant-based yogurts by adding probiotic cultures to the pili nuts along with plantain, which adds sweetness and prebiotic fiber; cassava; and coconut, which contributes medium chain triglycerides. “This is something that was never planned. But when when the prebiotic fibers met the probiotics, the probiotics just started feasting, and it keeps the probiotics alive in the cup,” Fisher said. “We have found that the plantain are delivering a slow-release food source for the probiotics over the course of the life of the product.”
“We have no added sugars across the entire Lavva line, so even though we have a fruit flavor, it’s just organic fruit, and that’s unique in the yogurt category,” she added. “Plus, it’s clean…. This is how good yogurt gets grown. It’s clean, plant-based, so it hasn’t been done with processing agents and technology. It hasn’t been done with a lot of powders and potions – it’s grown from a tree.”
The new Molten Lavva desserts feature classic dessert flavors: Chocolate, Chocolate Raspberry, Espresso, Key Lime and Vanilla Chai. Like the other Lavva yogurts, they have no added sugar, and a one-serving cup offers 3-4 grams of net carbohydrates and 18 grams of fat as well as prebiotics and probiotics. They’re plant-based and keto approved.
“It lives right next to the Lavva in the regular refrigerator case,” Fisher said. “It’s a refrigerated yogurt but with very different positioning…. This is a fermented food with naturally occurring prebiotics. It’s 100 percent plant-based and so good you can’t imagine.”