Home canning is one of the year’s hottest food trends and there’s still plenty of time to get started with seasonal fall produce like apples, pears, beets and green beans. The home canning experts at Jarden Home Brands, makers of Ball® and Kerr® canning products, are here to help home cooks capture the best, seasonal produce by debunking five common canning myths and making the home canning process easier than ever. From pickles to jams, Jarden Home Brands offers a variety of resources to help you every step of the way, from those new to canning who are preserving their first pint, to experienced home preservers putting up dozens of jars each season.
“As the leaders in fresh preserving, consumers are always coming to us with questions on the home canning process on our vibrant social media communities and our website, www.FreshPreserving.com,” said Chris Carlisle, Vice President of Marketing at Jarden Home Brands. “I always tell people that if you can boil water, you can can — it is that easy. And we have so many resources to help you get started from our website, to our Facebook and Pinterest pages, to the ‘Ball Blue Book Guide to Preserving.’”
To kick-start late season canning projects, Jarden is demystifying some of the top home canning myths, making it easier than ever to get started. Read tips from the experts at Jarden Home Brands at KitchenwareNews.com.
Fresh Thyme Farmers Market is coming to Fort Wayne, Indiana, Thursday, October 23. Fresh Thyme Farmers Market is a new specialty grocer with a focus on healthy, organic and local offerings. Recent Grand Openings have been very exciting with residents lining up several hours, some the night before, to claim one of 250 reusable shopping bags filled with $50 worth of healthy and organic groceries.
“Fresh Thyme values a lasting relationship with the communities we serve, and we are excited to meet the residents of Fort Wayne,” said Fresh Thyme’s CEO Chris Sherrell. “Grand openings are a fun filled day of activities and entertainment you’ll want to bring the whole family to.”
Fresh Thyme’s newest store will be located at 4320 Coldwater Road in Fort Wayne. Doors will open at 7 a.m. following the ribbon cutting ceremony and, yes, the first 250 shoppers through the door will receive a reusable shopping bag packed with healthy and organic groceries valued at $50. The Grand Opening celebration will continue the entire day with family activities, children’s entertainment, food sampling and more!
“Fresh Thyme is passionate about making ‘local’ a focus of each of its stores, from the people we hire to the products and produce we stock on our shelves,” said Sherrell. “We have already staffed many local job seekers in Fort Wayne and hope to build on that relationship.”
The United States Olympic Committee and Chobani just announced a long-term partnership through 2020. Through this extension, Chobani will serve as the official yogurt provider to Team USA for the 2016 Olympic and Paralympic Games in Rio de Janeiro, Brazil, 2018 Olympic and Paralympic Winter Games in Pyeongchang, South Korea, and 2020 Olympic and Paralympic Games in Tokyo, Japan.
“Chobani has served as an important addition to our roster of partners, and we are thrilled the company will remain in the USOC sponsor family through 2020,” said USOC chief marketing officer Lisa Baird. “Through its ongoing commitment to creating healthy products and promoting healthy lifestyle choices, Chobani has been an integral partner in our mission to support the competitive aspirations of current and future Team USA athletes, many of whom include Chobani in their diets and training regimens.”
The USOC first announced its partnership with Chobani in 2012, representing a new category in its roster of industry-leading sponsors. In 2014, Chobani packaging featured winter sport icons with the tagline, “naturally powering Team USA.” Through the terms of the new agreement, Chobani will continue to carry the Team USA logo through the 2020 Olympic and Paralympic Games.
“Our partnership with Team USA couldn’t be a more natural fit, and we’re extremely proud to continue helping these athletes on their journeys for gold,” said Peter McGuinness, Chobani chief marketing and brand officer. “Like the athletes and teams we’re naturally powering, we strive to deliver our best each and every day.”
A wide range of Chobani products will continue to be made available to athletes living or training at the U.S. Olympic Training Centers in Colorado Springs, Colo., Chula Vista, Calif., and Lake Placid, N.Y. In addition, USOC dietitians and culinary teams will continue to work closely with Chobani to incorporate the high-protein food into pre-competition and training menus.
“Chobani is more than a part of my diet, it’s truly been part of my training,” said Zach Parise, U.S. Olympic ice hockey silver medalist. “What you’re eating really matters when it comes to fueling peak performance and going for gold, and it’s exciting to know Chobani will continue to fuel Team USA toward victory for years to come.”
“Chobani has been a core part of my diet, whether its summer or winter, and whether I’m training or competing for gold,” said Allison Jones, a U.S. Paralympic medalist in both alpine skiing and cycling. “It’s made a noticeable difference in my nutrition plan, and I’m excited Chobani has committed to being a Team USA sponsor for the long term.”
Products made available to athletes at the training centers will include:
Copper River coho will be featured at two culinary events in September—Alaska Public Media’s Second Annual Sustainable Chef on September 28 in Anchorage and the James Beard Foundation’s Taste America event on September 26 in Seattle. Both events highlight regional foods, chefs and sustainability. The venues will be a unique opportunity to taste and sample this year’s robust and healthy commercial coho harvest.
Coho are the last of the salmon species to arrive in the Copper River Delta each year. Averaging about eight pounds, they are seen as the harbingers of fall. This year has seen a particularly strong and healthy run. Jeremy Botz, the Gillnet Area Management Biologist for the Alaska Department of Fish and Game, says the average weight of Copper River coho salmon this year is 8.8 pounds per fish, while last year the average weight was 8.1 pounds per fish. In addition to being larger in size, Botz also reports that overall it looks like this year’s commercial harvest in the Copper River District will be quite a bit larger than last year’s run. The total harvest reported as of September 12 was around 275,000 coho salmon compared to a total seasonal harvest of 229,000 coho last year. Botz also said that reports from the fishing grounds and the processors indicate that there are many large fish in the harvest and that quality has stayed high throughout the fishery.
While Copper River king and sockeye land on dinner plates and fish counters with an exciting splash each spring and summer, it’s worth noting the fresh Copper River coho being served at the two upcoming events will offer guests the opportunity to taste this year’s premium coho. The preparations will be decidedly autumnal in nature. Chef Rob Kinneen, who started Fresh49 will be creating a warm and soothing coho salmon pho with a vegetable tangle at the Sustainable Chef event in Anchorage. In Seattle, restaurateur Tom Douglas will be serving it smoked.
Douglas is a longtime fan of Copper River salmon and said, “We feature Copper River coho every year at our restaurants, and this year is awesome because the fish are bigger and fatter. For the James Beard Foundation’s Taste America event, we will be serving it with a creamy corn chowder. In preparation, we are cold-smoking the Copper River coho over hop blossoms at our farm in the Yakima Valley, and then we will serve it nestled on top of a creamy corn chowder. We are big fans of Copper River, and we celebrate it all year at our restaurants. It’s a great quality salmon and we sell a lot of it.”
The Specialty Food Foundation is staging its first-ever volunteer event, Embrace Hunger Relief Day. On October 10, 2014, specialty food professionals across the U.S. will volunteer at local anti-hunger organizations to support the Foundation’s mission to help reduce hunger and increase food recovery.
The Foundation, established this year by the Specialty Food Association, has partnered with anti-hunger organizations in Boston, New York, Chicago, San Francisco and Seattle to organize specific volunteer events. They include re-packs of bulk produce donations and assembling grocery boxes to deploy to a network of local food pantries and high-need schools.
Specialty Food Association members who are already involved in anti-hunger initiatives are encouraged to volunteer on October 10 at the organizations where they currently have a connection.
“We are harnessing the power of our members and their communities to raise awareness and take direct action to help address the continuing cycle of hunger in the U.S.,” says Ron Tanner, Vice President of Philanthropy, Government and Industry Relations for the Specialty Food Association.
For more information on Embrace Hunger Relief Day, click here.
Mamma Chia has now introduced the Chia Vitality Bar.
The new, organic bars lovingly combine nutrient-rich chia seeds with deep, rich dark chocolate, crunchy nuts, ripened fruit and sweet organic honey making this bar a truly delicious, anytime snack. The Chia Vitality bar is perfect for runners, bikers, yogis, and other athletes as well as anyone else seeking a nutritious boost to their day. Each bar delivers 1,000 mg of Omega-3s, as well as protein, fiber and more to provide vitality and energy to fuel your soul’s purpose.
With a suggested retail price of $1.79, the Chia Vitality Bars are available in four mouth-watering flavors: Coconut Almond & Dark Chocolate with Chia; Peanut & Dark Chocolate with Chia; Cherry & Dark Chocolate with Chia; and Blueberry & Dark Chocolate with Chia. The new bars, along with all Mamma Chia products, are non-GMO, gluten free, vegan, kosher and USDA-certified organic.
Chia seeds are the richest plant-based source Omega-3s on the planet. An excellent source of dietary fiber, complete protein and antioxidants, both the Maya and Aztecs held this ancient seed in high esteem for increasing vitality and strength.
“Our new, organic Chia Vitality Bars are a delicious way to enjoy all of the nutritional benefits of chia in the convenience of a bar,” said Janie Hoffman, Mamma Chia Founder and Chief Executive Officer, and author of “Chia Vitality“ and “The Chia Cookbook.” “We’re thrilled to answer our customers’ requests for more organic chia snacks and tasty chia bars.”
Jack Murphy, a seasoned retail executive with strong experience in specialty food retailing, has been named Chief Executive Officer of Fairway Group Holdings Corp. Murphy was a co-founder of natural foods grocer Fresh Fields, Inc. before it was sold to Whole Foods, Inc., and most recently he served as Chief Executive Officer of Earth Fare, Inc., an organics and natural food chain with locations in the Southeast and Midwest.
“We believe that Jack brings very strong leadership to Fairway, and possesses highly relevant marketing and merchandising skills that are complementary to our organization,” said Charles Santoro, Chairman of Fairway Market. “Jack has developed and implemented business strategies for unique and highly differentiated brands, and brings great enthusiasm, perspective and leadership to the company.”
“I am very excited to lead this iconic food retailer known for its longstanding and unwavering commitment to providing a huge selection of high quality foods at great values to its millions of customers. Fairway Market is a true industry leader in innovative and exciting foods of all types. I’m honored to join this very special retail company and look forward to working with the entire Fairway Market team,” Murphy said.
In addition to co-founding and serving as Chief Operating Officer of Fresh Fields and as CEO of Earth Fare, Mr. Murphy was an Operating Partner at McCown Deleeuw & Co., the private equity firm that owned the 24 Hour Fitness chain; and a Vice President of Operations at Purity Supreme Supermarkets.
Bill Sanford, who was appointed Interim Chief Executive Officer in February while the company undertook a search for a new CEO, has decided to leave the company to pursue other interests. Sanford joined the company in 2008 as Chief Administrative Officer and then served as Chief Financial Officer and President before becoming Interim CEO. Santoro added, “Bill has made significant contributions as a member of Fairway’s management team for the last six years, and we greatly appreciate his leadership and commitment throughout his time at Fairway.”
Virtuous Living seeks to make gluten-free living more enjoyable by manufacturing products, starting with a line of spice blends, that provide for a more healthful, flavorful and fulfilling gluten-free lifestyle. Virtuous Living spice blends are certified gluten-free, kosher, halal and organic.
Love is a robust blend that gives great flavor to every dish and can be used to season poultry, fish, beef or vegetable dishes. Faith is a blend of rich spices and ingredients that adds holiday flavor to cakes, pastries, and tea. It also tastes great in oatmeal. Hope adds gluten free, salt free flavor to any meal with an all-purpose blend that’s great on poultry, fish, beef or vegetables.
DeeBee’s Organics’ TeaPops have undergone a massive expansion since the product’s official launch in August 2013. Once only sold in a local grocer in Victoria, B.C., TeaPops are now a staple in retailers across North America. Having recently entered the US, the family-owned brand nears its 500-store milestone – with no sign of product demand subsiding.
“It’s absolutely surreal,” says Dr. Dionne Laslo-Baker, CEO and Founder of DeeBee’s Organics. “Just four months ago, we were in approximately 150 stores and now we’ve more than doubled that number. Thanks to our loyal fans, DeeBee’s TeaPops are in a rapid ascent – it’s been less than a year and we’re in close to 500 stores in North America… it’s more than I could’ve ever imagined!”
Laslo-Baker, Greg Hicklin, Nestlé’s former Vice President of Sales, Marketing and Business Development, and the DeeBee’s team collectively drive the brand’s marketing. This collaborative nature is a key component to TeaPops’ meteoric rise.
DeeBee’s TeaPops made its debut in the mega retailer, Whole Foods, earlier this year and are now popping up in stores from coast to coast. TeaPops are the world’s first certified non-GMO, organic, kosher, vegan and gluten-friendly tea-based treat, recognized as a one-of-a-kind product that suits many different lifestyles.
“We’re in several states just south of the Canadian border – Florida, Indiana, New York, Michigan, to name a few. We’ll be launching in California in September, just as we race towards our milestone!” adds Laslo-Baker. “Educating people on making healthy food choices is a passion of mine, but to see it advance into a nutritional movement makes me feel like we’re making a real difference.”
In Canada, TeaPops are found in Whole Foods, Thrifty Foods, Choices Markets and Le Couffin Bio. With a growing fan base, the healthy frozen treat is transforming the way families in North America view health and nutrition.
“For decades and way beyond the Demeter movement, the Frey family farm has been an excellent example for economic sustainability, a concerted farming approach and a loving, caring relationship with nature.” With these words the OWA jury congratulated the Frey family on winning the OWA Silver Medal that is endowed with 2,500 Euro. Thirty-four years ago, Beba and Paul Frey started their Demeter winery which was the first organic winery in the USA. Today 30 family members coordinate the biodynamic cultivation and manage the self-sufficient farm. With success: their wines are internationally acclaimed and it was the Frey family that marketed the first sulfite-free organic wine of the world. Today, three thirds of the farm area is a designated nature preserve providing habitats for numerous plant species and wild animals.
The OWA Lifetime Achievement Award was presented to organic pioneer Fred Kirschenmann from the USA by IFOAM Executive Director Markus Arbenz and Percy and Louise Schmeiser. They stressed Kirschenmann’s tireless effort for farmers’ interests and his commitment for organic agriculture at the political and academic level. Being an internationally recognized leader, he is an impressive example for the sustainable effects that lifelong commitment can achieve. He was actively involved in the foundation of the Northern Plains Sustainable Agriculture Society and the international certification agency Farm Verified Organic Inc. In 1995, Fred Kirschenmann’s farm was featured in the award-winning documentary “My Father`s Garden.” Currently he shares an appointment as Distinguished Fellow at the Leopold Center for Sustainable Agriculture. He is President of the Stone Barns Center for Food and Agriculture at Pocantico Hills, where he explores how rural and urban communities can work together to develop a more resilient, sustainable agriculture and food system.
This year’s OWA Gold Award was presented to two winners: the South Korean Hansalim Federation and the Timbaktu Collective fromIndia. Next to the Frey family additional OWA Silver Medals went to organic pioneer and activist Ibrahima Seck from Senegal, Biovega from Croatia as well as scientist and activist Professor Rita Schwentesius from Germany/Mexico.
For more information about the OWA: http://www.one-world-award.de
About the One World Award (OWA)
In 2008 organic pioneer Joseph Wilhelm, founder and liable shareholder of Rapunzel Naturkost, initiated the international OWA award. The OWA honors individuals, projects and innovative ideas that make the world a better and more just place thanks to their positive ecological, economic and social impact. The winner of the OWA Gold receives a cash prize of 25,000 Euro and the winners of the OWA Silver award receive 2,500 Euro each. The prize money is donated by Rapunzel Naturkost. Partner and patron of the OWA is the International Federation of Organic Agriculture Movement (IFOAM). The OWA is presented every two years.