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Kettlebell Kitchen Launches Home Delivery

Kettlebell Kitchen, the New York City meal service with a focus on healthy eating, will launch home delivery this coming December. Founded in 2013 by former Army officers Joe and Andy Lopez-Gallego, and Chef Greg Grossman, Kettlebell Kitchen meals are currently available for pickup at 300+ gyms and fitness studios across the Tri-State area. The expansion will introduce Kettlebell Kitchen’s personalized, nutrition-driven meals to a wider set of consumers. Co-founder Chef Greg Grossman [OREYA Restaurant, recipient of an “Excellent” rating by The New York Times] will continue to innovate menu offerings and expand Kettlebell Kitchen’s verticals for healthy eating, weight loss, muscle gain, and sports performance.

“We know how stressed and busy New Yorkers can be. By providing one-on-one nutritional support and cutting out shopping, cooking, and cleaning time, we are bringing them a new level of convenience,” notes Co-Founder Andy Lopez-Gallego.

Kettlebell Kitchen provides consumers an opportunity to eat a variety of flavorful meals that help them reach their dietary goals. Every member of the program works with an advising nutritionist, who helps curate an experience that offers immediate results. Co-Founder and Chef Greg Grossman ensures the selection of offerings (including breakfast, lunch, and dinner) are high quality, featuring seasonal ingredients and chef-level preparations—engineered to fuel the body and provide energy and nutritional value.

“There’s a common misconception that healthy or fitness-geared food shouldn’t taste good. By using high quality proteins and fresh produce, we are debunking the myth,” says Greg Grossman.

Whole Foods Market Appoints John Mackey Sole CEO

Whole Foods Market is transitioning from co-Chief Executive Officers to a sole Chief Executive Officer, with co-Founder John Mackey to serve in that capacity. Walter Robb will remain on the company’s board of directors and continue to serve as Chairman for both Whole Kids Foundation and Whole Cities Foundation. He will officially transition his co-CEO responsibilities on December 31, 2016, and will continue to be a senior advisor to the company. Robb has served the company for 25 years, most recently as co-Chief Executive Officer for the previous six years.

“Under Walter’s leadership, Whole Foods Market has grown from 12 to 464 stores in three countries. He has been instrumental in accelerating investment in our digital strategy and technology transformation to meet the ever-changing retail landscape,” said Dr. John Elstrott, Chairman of Whole Foods Market’s board of directors. “In the past year Walter and John have hired five new senior executives, and have adopted and made significant progress on their nine point strategic plan, putting the company in a strong foundational position for winning.”

“It is impossible to convey what Walter has done for Whole Foods Market since he joined us in 1991,” said co-Founder and co-Chief Executive Officer John Mackey. “His incredible passion for retail and sense of the customer makes him the most extraordinary retailer I’ve had the privilege to work with. During his 25 years of leadership, Walter has been an advocate for the Whole Foods Market culture and a champion for our team members. His genuine love for our mission and our team members truly reflects what it means to be a conscious leader.”

Executive Vice President and Chief Financial Officer Glenda Flanagan, the longest ever serving female Chief Financial Officer in the Fortune 500, will retire from the role after 29 years at the end of the 2017 fiscal year. She will continue to serve the company in a senior advisor capacity.

“Glenda joined Whole Foods Market in 1988 and has helped guide us through significant growth from six stores to 464 stores and more than $15 billion in sales today,” said co-Chief Executive Officers John Mackey and Walter Robb. “She has been an outstanding CFO. Her intelligence, wisdom, business acumen, kindness and integrity have been at the heart of everything Whole Foods Market has done and accomplished over the past 28 years. Glenda is deeply loved and respected by us and everyone at Whole Foods Market who has had the opportunity to know her.”

Adding to the changes, Mary Ellen Coe, Vice President of Sales and Product Operations for Google, has joined the Whole Foods Market board of directors. “Mary Ellen’s deep experience in marketing, digital strategy, and brand strategy is incredibly valuable, and we’re excited to have such a talented leader join our board of directors,” said Elstrott. “We’re confident that her expertise and understanding of the evolving marketplace will benefit the company as we remain focused on strategic investments in marketing and elevating digital experience.”

Wisconsin Cheesemaker Andy Hatch Honored as 2016 Martha Stewart American Maker

Wisconsin cheesemaker Andy Hatch of Uplands Cheese was recently named one of Martha Stewart’s 2016 American Makers.

Now in its fifth year, the Martha Stewart American Made program is a nationally recognized platform designed to discover the next generation of American artisans. Hatch is one of 10 artisans hand-selected by Martha Stewart and the editors of Martha Stewart Living for their entrepreneurial passion and contributions to their communities in the fields of food, style, design, and technology.

“I’d like to thank Martha Stewart and the editors of Martha Stewart Living for not only valuing the quality of our cheese, but also for recognizing that our success can serve as an example to other family farms looking to add value to their milk,” Hatch said at the awards ceremony held in New York last month. “I spent years as a cheese-making apprentice in Europe, and there’s nowhere I’d rather make cheese than in southern Wisconsin. We have everything we need right here to make world-class cheese.”

Hatch has been making cheese at Uplands Cheese in Wisconsin for over 15 years. They are most well-known for their Wisconsin original Pleasant Ridge Reserve, an alpine-style cheese made in the summer months while the cows are on fresh pasture. Pleasant Ridge Reserve is the most-awarded cheese in American history and the only cheese to have won both the American Cheese Society’s and U.S. Cheese Championship’s Best of Show. This time of year, Hatch and his team are busy making Rush Creek Reserve, a soft-ripened cheese wrapped in spruce bark that has developed a cult following since its 2010 debut. The cheese, only available mid-November through December, sells out almost immediately after its release. Beginning November 14, Rush Creek Reserve will be available online direct from Uplands Cheese or at specialty cheese retailers nationwide.

 

For more information about Martha Stewart’s American Made program visit www.marthastewart.com/americanmade.

Albertsons Companies Promotes Christine Wilcox to Drive New Communications Strategy

Albertsons Companies has appointed current Vice President of Corporate Communications Christine Wilcox to the position of Vice President, Communications and Public Affairs. Wilcox is filling a vacancy created when Brian Dowling retired from the company earlier this year.

Wilcox is an 18-year veteran of Albertsons, and for the last ten years has served in both internal communications and public relations roles for the company. As part of Wilcox’s new role with Albertsons Companies, she will lead a newly integrated internal and external communications team and will drive the company’s communications strategy around its growth, trajectory, innovative practices and community involvement – all of which help enable it to run really great stores. As part of the new approach, Albertsons Companies has also partnered with The Glover Park Group, a leading strategic communications firm.

“Chris has been an instrumental leader in our company since we began in 2006, and her passion for our history, employees and loyal customers is self-evident. Chris is yet another example of what we aim to do at Albertsons Companies — empower really talented people and encourage them to grow their careers here,” said Andy Scoggin, Executive Vice President, Human Resources, Labor Relations, Public Affairs and Government Relations.

An Idaho native, Wilcox graduated from Idaho State University with a bachelor’s degree in English literature. She joined Albertsons in 1998 as an editor, and held positions of increasing responsibility, including executive liaison to the Board of Directors, Training Director for Albertson’s, Inc., and Training and Communications Director for two former subsidiaries of Albertson’s, Inc. which were operated separately from the company. Wilcox accepted a role as Southwest Division Communications and Public Affairs Director with Albertson’s LLC in 2006. She was named Vice President of Communications and Public Affairs for Albertson’s LLC in 2013 following the acquisition of stores from SUPERVALU.

Pastas, Soup Mixes and Dessert Mixes from Intermountain Specialty

Intermountain Specialty Food Group, located in Salt Lake City, Utah, is a gourmet food and artisan pasta company comprised of several brands: Plentiful Pantry, Pasta Partners, Chidester Farms, and its latest brand, Zpasta.

In 1992, Debbie Chidester and her husband Jody transformed a passion for food into a business opportunity. Debbie had long loved entertaining friends with fabulous meals, and with her experience working in restaurants she knew what it took to consistently provide delicious food. Her friends wanted to eat gourmet but didn’t necessarily want to do all the work to get it.

Debbie took her own time-tested recipes, converted them into easy-to-prepare dishes, and voila. A new business was formed.
The business started as Pasta Partners (later to become Intermountain Specialty Food Group), focused on pasta sauce blends that would easily make dishes similar to those made by the chefs in gourmet restaurants. Wanting to kick it up a notch and provide unique flavored pastas, the search for a supplier who provided the reliability and quality they demanded was not found.

This did not stand in the Chidesters’ way; they purchased their first pasta machine and set up an artisan pasta production plant making traditional Italian style pastas with unique flavors and shapes. The pastas are made in small batches and dried over an extended period, hand crafted and packaged to provide a firm pasta with a pleasantly soft texture for an extraordinary experience.

plentiful-pantry-fciThe Pasta Partners brand features beautiful long pastas, hand tied with raffia bows and geared to gourmet retailers and gift basket companies. From the finest of angel hairs to the more substantial fettuccines, all contain wonderful flavors, making them perfect as side dishes or part of any gourmet meal.

The ZPasta brand is the most recent addition to the company’s product line. These are made in the Italian tradition with bronze dies, giving them a rough texture that helps the sauce cling to the pasta. They’re more shelf friendly for grocery stores and larger retail markets. Both brands offer vibrant colors, fanciful shapes and unique flavors such as kale, butternut squash, jalapeno, roasted red bell pepper and the latest, squid ink.

The Plentiful Pantry brand consists of a variety of soup mixes that are just-add-water or a few additional ingredients, making them easy to prepare. The dessert mixes, for the most part, are just-add-butter-and-water, and they take less than five minutes to prep. A full line of breads, cakes and dips is also available.

Intermountain Specialty Food Group currently provides private labeling services for grocery chains of all sizes. The company is very proud to offer wonderful tasting quality food that is easy to prepare. “The Easy Way to Gourmet,” Intermountain Specialty Foods is for customers who want to eat well but don’t always have a lot of time to spend in the kitchen.

Intermountain Specialty Food Group
801.977.9077
Intermountainfood.com

Fall River Wild Rice: New Ways with America’s Native Grain

Interest in plants and grains is soaring as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food of several Native American tribes, who called it “manoomin” or “precious grain.”
Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River’s Fully Cooked Wild Rice is high-protein goodness in seconds.
Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges.

Fall River Wild Rice
800.626.4366
www.fallriverwildrice.com

PopCorners Minis Offer Seasonal Flavors for the Holidays

Our Little Rebellion™, a family of  non-GMO and gluten-free popped snacks is unveiling a limited edition of PopCorners Minis for the holiday season. PopCorners Minis are available in two varieties: Double-Up Fudge and Snickerdoodle Drizzle. Bursting with seasonal flavors for the holidays, the new snacks are now available at retailers through the holiday season for a suggested retail price of $3.29 per 4.5-ounce bag.

popcornersDouble-Up Fudge and Snickerdoodle Drizzle PopCorners Minis are made with only minimally processed, Non-GMO Project Verified and Gluten Free Certified ingredients. Never fried, each light and crispy triangular-shaped popped corn chip combines the satisfaction of crunch with sweet chocolate and cinnamon flavors.

“It’s important to us that we continually create products that focus on whole ingredients, minimal processing and nutritional profiles that maximize the better-for-you experience,” said Paul Nardone, Chief Executive Officer at BFY Brands, parent company of Our Little Rebellion. “That being said, we also want to provide options that are flavorful and fun, and that’s exactly what our unique PopCorners Minis offer, all while delivering nostalgic holiday flavors. Perfect for stocking stuffers, holiday entertaining, or if you’re simply craving a sweet treat without the guilt, we hope our fans will enjoy the Double-Up Fudge and Snickerdoodle Drizzle flavors throughout the holiday season.”

The unveiling of PopCorners Minis comes on the heels of the launch of Our Little Rebellion, which is led by the PopCorners line and also includes Bean Crisps™ and Crinkles™. Like PopCorners Minis, all Our Little Rebellion Snacks are Non-GMO Project Verified and Certified Gluten Free, in addition to being OU kosher-certified. Featuring minimally processed ingredients in irresistible flavors that are cleaner, lighter and tastier, each snack line also boasts Our Little Rebellion’s overarching commitment to creating snacks that are never fried, always gluten free, and contain no artificial anything.

PopCorners Minis, PopCorners, Bean Crisps, and Crinkles are available at grocers and natural, club and conscience food channels throughout the United States, as well as online retailers. PopCorners are also available on select JetBlue flights. For more information, please visit www.ourlittlerebellion.com.

Shelley McDaniel Joins Wisconsin Milk Marketing Board as West Coast Regional Marketing Manager

The Wisconsin Milk Marketing Board (WMMB) welcomes Shelley McDaniel to the organization as West Coast Regional Marketing Manager.

Based in Tacoma, Washington, McDaniel will be responsible for managing retail and foodservice promotional activity across the West Coast. Most recently, McDaniel held the position of Pacific Northwest Foodservice Sales Manager at Emmi Roth USA. Prior to that, she worked for Classic Foods, the In Good Taste Cooking School and Cooking Accomplished!, a multi-line food business catering service founded by McDaniel.

“Shelley comes to WMMB with a wealth of industry knowledge and experience in foodservice and retail sales that will help grow and expand our efforts in the western part of the country,” said Allen Hendricks, Vice President of Foodservice & Education at WMMB. “We are very excited to welcome her to the team.”

McDaniel holds a bachelor’s degree in personnel management from the University of Washington and a culinary arts degree from the Western Culinary Institute.

Cucina Fresca Gourmet Foods Introduces Vegan Bolognese Sauce

Cucina Fresca Gourmet Foods is marketing the release of its fresh Vegan Bolognese with Field Roast Classic Meatloaf in a 16-ounce retail unit with pop-up tastings at many Pacific Northwest retailers.

Cucina Fresca Owner and Executive Chef Brad Glaberson crumbles Field Roast’s Classic Meatloaf into his rich and savory tomato sauce; California vine-ripened tomatoes, extra-virgin olive oil, fresh carrots and celery, white wine, fresh garlic, herbs and spices. Field Roast is a maker of grain-based meat alternative products. This pairing of Cucina Fresca and Field Roast products makes a hearty Bolognese-style sauce that’s delicious with pasta, pizza, lasagna and sandwiches.

“Our Vegan Bolognese is so rich and savory that it’s appealing to everyone.” says Glaberson. “I like Bolognese and wanted a vegan one – it was easy.”

This offering comes at a time of immense growth in the vegan food space because more than ever people are including vegan options in their diet. The sauce is available now on shelves in the Pacific Northwest, and Cucina has sights on nationwide distribution now to early 2017.

“We’re excited to see Field Roast used in a product coming from a fellow Seattle producer,” says Field Roast Chef Sandra Gray. “It’s an exciting time for vegan food, and this sauce gives our Classic Meatloaf such a delicious base. Brad created something really special.”

 

Find Cucina Fresca Vegan Bolognese in the Pacific Northwest at Whole Foods Market, New Seasons Market, Bayview Thriftway, Harbor Greens, Ken’s Market Greenwood and Queen Anne, Marketime Foods, Stadium Thriftway and West Seattle Thriftway.

Bacon and Kale Olive Oil Bread Mix from Rabbit Creek

Rabbit Creek Products’ Bacon and Kale olive oil bread mix makes a bread with a deep golden crackling crust encapsulating dense crumb studded with kale and bacon all propped up on the grassy undertones of the olive oil. This bread is the perfect accompaniment to our fast-approaching cool weather.

For more than 30 years, Rabbit Creek Products has been producing top-quality mixes to order, still in the original family and still in the same town, which is about 275 miles from the geographical center of the Lower 48.
All of the mixes are still available private labeled for free, with a minimum order of only one case.

Rabbit Creek Products
800.837.3073
www.rabbitcreekgourmet.com

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