NBC’s Today Show reports that the FDA is about to introduce voluntary guidelines for reducing salt in processed foods.
With 20 years in the food industry at his back, Don Martineau has joined Wild Rose Marketing, where he will work with distributors, vendors, and sales reps to develop programs to grow select brands. Martineau brings a comprehensive view of the industry with experience that includes retail management, sales, customer training, brand development and production management. Throughout his career he has maintained the steadfast belief that success is achieved by keeping the focus on the end customer. In his spare time, Martineau enjoys cycling, hiking and music.
Wild Rose Marketing is a natural and specialty group of professional representatives founded in 1996 in Boulder, Colorado. Wild Rose Marketing was recently named one of Boulder County’s top fastest growing independently owned companies.
Anthony Anderson is on a mission to discover the most flavorful food festivals in the country on the new primetime series, “Food Fest Nation,” premiering Monday, July 21 at 9 p.m. ET/PT on Food Network. Tasting everything from classic interpretations of regional fare to surprising twists of favorite foods, Anthony uncovers what is truly at the heart of America – one delicious food festival at a time.
“Viewers got a taste of Anthony Anderson’s true passion for food during his appearances as a judge on ‘Iron Chef America’ and ‘Chopped,’” said Bob Tuschman, General Manager and Senior Vice President, Food Network. “Anthony’s love of food, quick humor, and engaging way with people make him the perfect guide through the quirky and wonderful world of food festivals.”
Over the course of eight half-hour episodes, Anthony visits the most unique food fairs in the nation, sampling local specialties and meeting the characters devoted to the regional cuisine. Along the way, Anthony visits the Isle of Eight Flags Shrimp Festival in Fernandina Beach, Fla. and highlights delicious classics such as shrimp tacos, shrimp boil and shrimp jambalaya, as well as innovative shrimp ice cream. In one episode, he attends the Magnolia Blossom Festival & World Championship Steak Cook-Off inMagnolia, Ark., where more than 4,000 different kinds of mouthwatering ribeye steaks compete to be the best of the best and for a $10,000 prize. Anthony also visits the Long Grove Strawberry Festival, where over 20,000 attendees flock to Long Grove, Ill. for three “berry” special days of enjoying all things strawberry, including Strawberry Ricotta Ravioli and Strawberry Balsamic Chicken. In another episode, he stops by Ribfest Chicago for a world-class rib-eating showdown that draws top competitive eaters from around the globe. Throughout the season, Anthony also gets a taste of the South Carolina Poultry Festival in Batesberg, S.C., the Jambalaya Festival in Gonzalez, La., the Blue Ridge BBQ Festival in Tyron, N.C., as well as the Rockwood Ice Cream Festival in Wilmington, Del.
Fans can visit FoodNetwork.com/FoodFestNation all season long for additional video, blogs and photo galleries from Anthony’s travels, as well as connect on Twitter with the hashtag #FoodFestNation.
Anthony Anderson is no stranger to the Food Network audience, having competed on “Chopped” and appeared as both a judge and competitor on “Iron Chef America,” making his transition to host of “Food Fest Nation” a natural and delicious progression. He is an accomplished actor with roles on both the big and small screen, including more than 20 films and the Emmy® Award-winning drama “Law & Order,” playing Detective Kevin Bernard. His performance on that series earned him four consecutive NAACP Image Award nominations for Outstanding Actor in a Drama Series. Anthony also appeared in the DreamWorks’ blockbuster “Transformers,” directed by Michael Bay; as well as in Martin Scorsese’s Oscar® winning feature, “The Departed.” Anthony can also be seen in the upcoming ABC sitcom, “Black-ish,” this fall, in which he will both star and produce.
Food Fest Nation is produced by Magnetic Productions.
The International Dairy Foods Association (IDFA) has named J. David Carlin to the position of senior vice president of legislative affairs. In this role, Carlin will be responsible for managing all of the association’s legislative, political and economic policy activities. He replaces Jerry Slominski, who left IDFA earlier this year.
Carlin, who was a partner with Akin Gump Strauss Hauer & Feld LLP until joining IDFA, has extensive experience in food and agriculture policy. He has represented numerous food and agricultural companies, cooperatives and trade associations before the House and Senate Agriculture Committees and at the U.S. Department of Agriculture (USDA).
“Dave knows agriculture policy well, having served as assistant secretary for Congressional Relations under Agriculture Secretary Dan Glickman,” said Connie Tipton, IDFA president and CEO.
Carlin was an associate at Akin Gump when President Bill Clinton appointed him in 1995 to serve with Glickman at USDA. As head of the Office of Congressional and Intergovernmental Relations, Carlin served as the primary USDA liaison with Congress and the White House Office of Legislative Affairs. He returned to Akin Gump in 1998 to focus his practice on public law and policy matters.
But his interest in agricultural and public policy began on the family dairy farm.
“Dave grew up on a dairy farm founded by his grandfather in 1940. He reports that during the early days, they sold their milk to JoMar Dairy in Salina, but by the time he was active on the farm, they sold their milk to a Wichita coop,” said Tipton. “They milked about 40 cows and had the top producing herd in Kansas in 1977 and 1978. His father, John William Carlin, ran the operation from 1962 until he became governor of the State of Kansas in 1979. “
In Washington, D.C., Carlin also is active in many community, civic and charitable organizations. He co-founded the Homeless Children’s Tutorial Project, Inc., a volunteer program serving children in Washington, D.C. He also is chairman of the board of directors for Video/Action, a Washington, D.C.-based nonprofit organization and serves as a member of the board of trustees of the Capitol Hill Day School along with Tipton.
Carlin received a B.A. summa cum laude in political science and modern languages from Kansas State University and a J.D. from Harvard Law School, where he served as co-chairman of the Harvard Law School Legislative Research Bureau. He is a member of the District of Columbia and Missouri bars.
In the summer of 1983, Judy Coe and her daughter were walking through a farmers market in Richmond, Ind. where people where selling pies, cakes and other foods. This prompted Judy to say to her daughter, “Do you suppose people would buy our noodles?”
The next week they made 52 pounds of noodles to offer for sale out of the back of their station wagon. Forty-three pounds sold. Soon Coe and her daughter were giving out recipes and selling 100 pounds a week. It was at this time that they knew there was a need for their product at local stores. Customers kept saying that the noodles were like the noodles their grandmother made.
Coe’s Noodles come in wide and thin. They are packaged in a combination six-pack: three wide and three thin; six-pack of wide noodles, six-pack of thin noodles or in cases of 16 one-pound packs wide or thin or half wide and half thin. The wide noodles are uncooked and become twice the size when cooked; the thin noodles are cut half as thick and are excellent for soups and casseroles. Noodle recipes are available online at www.coesnoodles.com. Coe’s noodles are being used by leading chefs, caterers and gourmets across America.
Coe’s Noodles are available at leading grocery retailers and food services, gourmet and specialty retailers, gift and gift basket retailers, food catalogs or online at www.coesnoodles.com. Email: firstname.lastname@example.org 765-277-9779.
Pastoral Artisan Cheese, Bread & Wine kicks off its 10th anniversary season with new picnics, sandwiches and salads, plus small production wine and beer pairings that have all been thoughtfully selected and created to celebrate summer in Chicago. Pastoral’s new summer offerings are available at all three store locations and also include cheese and charcuterie plates-to-go, plus a selection of handcrafted sides, sodas, locally made sweets, confections and accompaniments which can all be enjoyed on-the-go or at Pastoral’s al fresco dining patios open now throughout the season. Pastoral’s picnic offerings are ideal for two people to share, and designed with Chicago’s summer concert season and outdoor festivals in mind.
“This summer marks Pastoral’s 10th anniversary in business, and we took this milestone as a chance to create our favorite summer menu to date—picnics, sandwiches, salads, cheese plates, drink pairings and more that showcase some of Pastoral’s most delicious offerings and favorite culinary producers that have worked with us since we opened in 2004,” said Greg O’Neill, Co-founder and Co-proprietor of Pastoral and Bar Pastoral. “Every menu item reflects our commitment to bring customers the best small production and specialty products available from the most wonderful and talented culinary producers near and far. We want guests to taste this effort in every bite and sip from Pastoral this summer.”
Pastoral’s new picnics are designed for two people to enjoy together, and all include a wine or beer pairing recommendation from Pastoral’s team of experts. New picnics include:
Decadent Picnic (Heirloom Tamworth Prosciutto (Iowa), indulgent Brillat Savarin triple crème (FR – cow), smooth and seasonal Snowfields (Wis. – raw cow), rich and complex 5-Year Gouda (NL – cow), pate de fruits Jugglers (Ill.), rich and fair trade Madecasse Mini Bar (MG), handmade caramels from Katherine Anne Confections (Ill.), plus soft and delicious cookies house-made at Pastoral);
Bavarian Picnic (tangy house-made pimento cheese featuring two Wisconsin cheddars (cow), fresh and creamy Quark (Wis. – cow), Alsatian-style Saucisson d’Alsace salami (Ore.), La Fournette Bakery’s original recipe soft Bretzel (Ill.), plus Pastoral’s house-made toastettes, pickled cauliflower and grainy mustard);
Francophile Picnic (country-style Pig and Fig Terrine (Ind.), buttery Spring Brook Raclette (Vt. – raw, cow), herbed Prairie Fruits Farm chevre (Ill. – goat), fruity and bright Zingerman’s Manchester (Mich. – cow), single varietal Ames Mini Honey (Minn.), Pastoral’s house-made artichoke tapenade, cornichons and grainy mustard);
Quesophile Picnic (buttery Spring Brook Raclette (Vt. – cow, raw), Pecorino Fioretto (IT – sheep), tangy Clock Shadow Creamery chevre (Wis. – goat), Salemville Blue (Wis. – cow), smooth and seasonal Snowfields (Wis. – cow, raw), traditional and award-winning 1655 Gruyere (SZ – cow, raw), Pastoral’s own house-made spiced almonds and fig preserves);
Taste of the Midwest Picnic (Borsellino Salami (Iowa.), silky smooth Mortadella from Smoking Goose (Ind.), creamy and slightly funky Aged Widmer’s Brick (Wis. – cow), subtly smoky Marieke Smoked Cumin Gouda (Wisc. – cow, raw), tangy Clock Shadow Creamery chevre (Wis. – goat), shallot confit and dried Michigan cherries);
Carnivore’s Feast Picnic (dry-cured Salametti (Calif.), spice-cured aged Coppa (N.Y.), intense and rich Jamon Serrano (SP), silky smooth Mortadella (Ind.), Pastoral’s house-made pimento cheese featuring two Wisconsin cheddars (cow), cornichons, pickled vegetables and grainy mustard);
Grand Picnic (smooth and silky Prosciutto San Daniele (IT), Dodge City Salume from Smoking Goose Meatery (Ind.), fruity and complex Prairie Breeze (Iowa – cow), buttery and rich Brabander Gouda (NL – goat), bold and nutty Maxx Extra (SZ – cow, raw), smooth and lemony Driftless (Wisc. – sheep), single varietal Ames Mini Honey (Minn.), sweet and salty Effie’s Mini Oatcakes (Mass.), Pastoral’s house-made spiced almonds and a duo of handmade truffles from Chicago’s own Katherine Anne Confections.
Vegetarian options are available for select Pastoral picnics. All picnics are $39.99 with the exception of the Grand Picnic which is $69.99 and features some of Pastoral’s most indulgent products.
All Pastoral’s picnics are eco-friendly with biodegradable packaging including plates and utensils made from potato starch, recyclable paper bags and napkins. Additionally, many of Pastoral’s wines, beers, ciders and spirits focus on organic, biodynamic or sustainably produced selections that are both food- and earth-friendly.
The Pastoral team is available to help customers pair a bottle of small production wine, craft beer or cider with their picnics from the shop’s thoughtfully-selected collection of wines, beers, ciders and spirits. Pastoral’s beverage director, Mark Wrobel, has selected his favorite bottles for summer 2014, most of which feature a screw top or champagne-style stopper⎯no corkscrew required⎯making these selections ideal for summer concert and festival season.
On a romantic trip in the Tuscan countryside, gourmet food entrepreneur Jerry Bello sank his teeth into lightly baked, fresh pasta dough that was drizzled with olive oil and sprinkled with sea salt. So moved by the seductive texture and flavors, he was inspired to create Pasta Chips, the innovative and unique snack quickly winning over major grocery and club stores across the United States. Taste this new snack in its East Coast debut at the Summer Fancy Food Show held June 29-July 1 at the Javits Center in New York City at booth 5148.
Pasta Chips is the very first company to recreate the traditional baked pasta from Italy into a snack food. Pasta Chips are made with the same semolina flour, ancient grains, and Italian herbs that were celebrated over 800 years ago. The Tuscan-inspired chip is married with different seasonings based on regional Italian favorites that are steeped in hundreds of years of Italian culture and living.
In five delectable flavors inspired by the sauces and tastes of Italy, savor Pasta Chip’s delectable Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil, and Mediterranean Sea Salt flavors.
Outstanding in flavor and taste, Pasta Chips have 4g of protein, are cholesterol-free, and contain 60 percent less fat than potato chips and 20 percent less fat than pita chips. Additionally, Pasta Chips are kosher and GMO free.
“The initial reaction to our product has been incredible,” said Bello. “They’re unique and tasty which make for a combo that people love.”
Pasta Chips are now available at Roundy’s, Shoprite, Safeway, Big Y, Von’s, Mariano’s, Albertson’s, Harris Teeter, Winco, and Randall’s, Plaid Pantry, Quick Chek, Sheetz, select Target stores and other retailers across the country.
The Twitterverse is passing around a rumor that Robert Rothschild Farms will be debuting a new product line in booth #236 at this year’s Summer Fancy Food Show. Details of the launch are apparently under wraps until the show, but it appears to involve a significant degree of celebration. Someone said there’ll be cake.
Two years ago when FunkyChunky lost its Founder, Ronni Feuer, to breast cancer the folks there created a flavor to honor her memory – Ronni’s Popcorn. Ten percent of the proceeds from sales of that flavor are donated to a local organization called Hope Chest for Breast Cancer Foundation. In 2013, FunkyChunky raised a total of $2,085.64. The company presented the check to Hope Check on May 22, 2014.
Hope Chest is a Minnesota based company that works to relieve local breast cancer patients and their family of financial distress so they can focus on what is more important—healing. With its Hope Chest Emergency Assistance Program, the agency provides the quickest access to help with the most urgent needs of breast cancer patients by paying rent, utilities, childcare and transportation to treatment. In addition the agency delivers Hope Chest Meals that Heal for the mom and age-appropriate food for all the children.
Ronni’s Popcorn is a special edition flavor that is made with natural ingredients and contains buttery caramel corn, whole glazed almonds, cashew and pecans and then topped with dark, milk and pink chocolaty drizzle. Ronni’s Popcorn, is artisan-crafted in small, made-to-order batches and packaged in clear canisters to display the combination of ingredients. Ronni’s Popcorn is OU Dairy certified kosher, and comes in a tall 20-ounce canister with a pink bow. Retail price is $22.00.
Other products in the FunkyChunky line include Chocolate Popcorn, Chocolate Pretzels, Caramel Corn, Peanut Butter Pretzels, Chip-Zel-Pop™, Sea Salt Popcorn, Peanut Butter Cup Popcorn and the seasonal Candy Cane Popcorn.
FunkyChunky is available online, at its showroom in Edina, Minn. and at fine retailers like Saks Fifth Avenue, Balducci’s, Henri Bendel, Byerly’s & Lunds, Kowalski’s Market and hundreds of specialty retail shops nationally.
The New England Aquarium and Greensboro, N.C.-based The Fresh Market are excited to celebrate the first anniversary of their national partnership to promote sustainable fishing practices and responsible aquaculture. Over the past year, The Fresh Market and the New England Aquarium have united in supporting a single goal: sustainable seafood.
At the launch of the partnership, the New England Aquarium assessed the environmental risks in The Fresh Market’s supply chain, and worked with the specialty grocery retailer to create a seafood sourcing policy that included detailed principles for wild caught and farmed seafood. This policy continues to guide the purchase of all of The Fresh Market’s seafood.
Over the past twelve months, this policy has inspired the introduction of several new, sustainable seafood products. For example, The Fresh Market’s scallops are from a certified source, and the company is supporting conservation-focused programs such as the Gulf Wild program, which focuses on environmental improvements and traceability of red snapper. The company has also introduced harmoniously raised Verlasso Salmon, an ocean-raised farmed Atlantic salmon, which has become a customer favorite. In addition, The Fresh Market has replaced other items with more responsibly sourced options at the recommendation of the New England Aquarium.
“We are excited about our ongoing partnership with the New England Aquarium, and we look forward to what the coming year will bring” said Ross Reynolds, vice president of merchandising for meat and seafood at The Fresh Market. “As we continue to build on our sustainable seafood program, our focus over the coming year will be on educating both our employees and our customers on the sourcing of our seafood products.”
“The Fresh Market’s commitment to ocean health has been evident in their actions this past year” said Tania Taranovski, Director of the Aquarium’s Sustainable Seafood Program. “Their policy and sustainability initiatives can have a real impact, and we look forward to supporting The Fresh Market as they continue to make progress toward their goals.”
To read the company’s full seafood sourcing policy, please visit www.thefreshmarket.com.