NEW YORK, Feb. 10, 2016
/School Food FOCUS today sent a clear message
that quality protein belongs on our school children's plates.
America's schools collectively spend nearly $1 billion
per year on poultry and legumes. School Food FOCUS works with school
districts to coordinate this purchasing power and put market pressure on
food companies to provide healthier products for our nation's school
children. The latest example of this work is Focus on the Plate (schoolfoodfocus.org/resources/plate/) -- a selection of poultry and legume products currently available for purchase in the school food market.
Yum! Elementary school student at a Des Moines public school enjoying a sustainably sourced drumstick.
"This list of school food
products is a direct result of FOCUS districts finding innovative ways
to raise the standard of food we see on the lunch tray by working
directly with suppliers to try out new products and reformulate others,"
said Founder and Executive Director Toni Liquori. "From poultry raised with responsible antibiotic use to a more wholesome bean burrito, FOCUS on the Plate is an important step towards helping schools serve meals that are healthier for children and the environment."
The National School Lunch
program serves 33 million American children daily. Many of these
children depend on school food for more than half of their calories,
making the quality of this food in terms of its wholesomeness all the
more critical.
"When school districts
demonstrate a unified demand for more healthful, regionally sourced and
sustainably produced school food, the kids win, the districts win and
the manufacturers ultimately win too," said Bertrand Weber, Director of Nutrition Services at Minneapolis Public Schools.
Manufacturers are definitely
listening. Most recently, the FOCUS Certified Responsible Antibiotic
Use program has seen a surge in poultry producers undergoing USDA 3rd party verification and shifting their product lines to meet the demands of school districts.
"We take feeding children very seriously, and have great pride in the ingredients and quality of our products," said Dan Southard,
President of Los Cabos Mexican Foods. "Listening to the needs of
school food service directors, and making sure those needs are met is
fundamental to the way we do business."
School Food FOCUS is a
national collaborative that leverages the knowledge and procurement
power of school districts across the country to make school meals more
healthful, regionally sourced, and sustainably produced.
LEHI, Utah, Feb. 2, 2016 /PRNewswire/ -- Young Living Essential Oils, LC,
is now one step closer to realizing its vision of bringing essential
oils to every home, announcing today that 2015 sales surpassed $1 billion.
This significant milestone reflects the passion of its millions of
members, unmatched product innovation, and the leadership of CEO Mary Young and founder and essential oil pioneer D. Gary Young.
"We celebrate this milestone with
sincere gratitude to our dedicated members, who work tirelessly to bring
the purpose-driven benefits of Young Living to people around the world," says Travis Ogden, Chief Operating Officer. "We truly believe Young Living offers unmatched opportunities to make a real difference in the lives of millions."
The explosive growth in recent years reflects the increasing acceptance of essential oils, pioneered by Young Living, under the leadership of D. Gary Young, 23 years ago. This continued momentum has allowed Young Living to expand its global presence, including:
Maintaining current operations in 14 global markets, with three more being added in 2016
Employing more than 2,000 employees worldwide
Launching more than 500 essential oils and essential-oil infused products
Opening a new call center in 2015 to house 500 employees, with an expected 50 percent increase in additional staff in 2016
Expanding and renovating its global distribution center to more than
double shipping capacity, triple manufacturing capability, and serve
millions of customers every month
Adding additional corporate-owned farms and distilleries in Europe and Canada
Continuing to set the gold standard of essential oil quality through its unique Seed to Seal® commitment (SeedtoSeal.com)
Expanding and magnifying philanthropic endeavors through the Young Living Foundation across the world, including projects in Uganda, Croatia, Nepal, Ecuador, and Cambodia, thanks to the generosity of Young Living members
"From our humble beginnings until
now, these milestones are significant because they demonstrate the power
of authenticity and our unwavering commitment to quality," says Jared Turner,
Chief Sales and Marketing Officer. "We will always stay true to our
roots while we continue to innovate and lead the essential oil
movement."
About Young Living Essential Oils
Young Living Essential Oils, LC,
is the world leader in essential oils with a strict Seed to Seal®
process to produce pure essential oil products for every individual,
family, and lifestyle. This process ensures that all products are
authentic, free of synthetic chemicals, and 100-percent pure. This
commitment stems from more than 20 years of the company's stewardship
toward the earth and its people. Young Living's products are grown and distilled at its eight farms around the world. For more information, visit YoungLiving.com.
CHICAGO, Jan. 27, 2016
/PRNewswire/ -- As vegetables spiral to the center of the plate and a
Southern fried chicken obsession gets a global twist, red and white
wines from Sicily
are joining the party as diverse and delicious options to complement
emerging food trends. Sommeliers and chefs are adding more Sicilian
wines to their menus as an affirmation of the grapes' approachability
and ability to pair with a variety of food and flavors.
Yet, only a small percentage of Americans (9%) enjoy Sicilian wine regularly. "Sicily has a diverse variety of red and white wines that are brighter, fresher and more drinkable than many people realize," said Antonio Rallo,
president of Sicilia DOC, a consortium of 90 wine producers developed
to protect, promote and enhance the denomination of origin Sicilia DOC.
Southern fried chicken sandwich topped with kimchi cabbage
slaw paired with Nero d'Avola. Look for Sicilia DOC on the label at
local grocery and...
The island of Sicily
is situated in the middle of the Mediterranean and often is referred to
as the original, ancient melting pot as a multi-ethnic crossroad to Europe, Africa and the Middle East. Food & Wine Sommelier of the Year 2013, Joe Campanale, believes that this is exactly what makes Sicilian wines so special.
"Wines emerging from Sicily
are a modern representation of the island's varied and diverse cultural
influences, climate and landscape," said Campanale. "This makes
indigenous Sicilian wines, such as Grillo and Nero d'Avola, a natural – yet exotic – companion with the complex layers of traditional Sicilian flavors as well as international foods."
Campanale adds that Sicily's
most popular white grape, Grillo, offers vibrant fruit quality and
bright acidity to lighter, more herbal dishes, and is more unique and
flavorful than Pinot Grigio and a great alternative to Sauvignon Blanc.
It's also often blended with the native Catarratto grape for a true taste of Sicily.
"Sicily's
iconic indigenous red wine grape, Nero d'Avola, brings a range of
richness, depth and vibrancy depending on the soil, terrain and style of
aging," said Campanale. Nero d'Avola or a Nero d'Avola blended with
another native grape, like Frappato, complements
instead of competes with grilled, smoky and spicy flavors with a
surprising fruitiness that makes it a sophisticated partner with
America's trending tastes.
Here are some recommended Sicilia DOC pairings from the many diverse regions of Sicily:
Vegetables Step Up – As
Americans are looking to shed the carbs and plant-based diets become
mainstream, traditional pasta dishes are spiraling into ribbons of
zucchini, asparagus and beets as the next generation spaghetti.
Try: Zucchini pasta with pesto and pine nuts pairs perfectly with a fresh Grillo from the western and coastal regions of Sicily,
including Trapani, Marsala and Menfi. The vibrant tropical fruit
quality, complex mineral notes and bright acidity accent the herbal
pesto and balance the nutty and rich pine nuts and parmesan cheese.
Comfort Foods Get Creative – Comfort
foods will never go away, but they are moving onto the next phase as
dishes like fried chicken and traditional hash are folding in foreign
flavors, such as Korean fermented vegetables, Thai sauces and Middle
Eastern spices.
Try: A Southern fried chicken sandwich topped with a kimchi cabbage slaw makes a surprising partner with a fruit-forward and fresh Nero d'Avola or Nero d'Avola and Frappato blend
from the regions of Caltanissetta, Trapani and the south and southeast
regions of Ragusa, and Siracusa. Sometimes likened to a Pinot Noir, the
low tannins in the wine help bring out the tangy, spicy and complex
flavors in the fermented kimchi.
Starring….Sausage – Move
over, bacon. This year, a new contender is stepping up: sausage.
Sausage is synonymous with flavor and versatility, and its range of
varieties, such as chorizo, Andouille, pork and chicken, is the base of
an endless array of local backyard barbecue fare and international
dishes alike.
Try: Asian-inspired lettuce wraps with spicy pork
sausage, red chilies, noodles and fish sauce are a match with both red
and white varieties. A Grillo and Grecanico blend
makes a refreshing pair with the red chilies and spicy sausage, and the
acid streak prevents it from getting lost in the mix of flavors. Nero D'Avola or Nero D'Avola and Syrah blend gives the complexity of the varying flavors a boost with accents of raspberry, blackberry, spices and herbs.
Up in Smoke – 2016
is all about smoked and charred as proteins, vegetables, fruits and
even desserts benefit from the hit of umami you get from smoked food.
With simple tools such as wood chips, aluminum foil and a grill, more
and more people are hot smoking at home.
Try: Applewood smoked sweet and spicy ribs and a rich, single varietal Nero d'Avola are a match made in heaven. Nero d'Avola grown on clay and deep soils throughout the southern and eastern regions of Sicily
will be more intense with aromas of ripe cherry, rose, sweet spices,
licorice and cocoa – flavors that parallel the spicy and smoky ribs.
Hello, Harissa – Hailed
as the next Sriracha, the North African chili pepper paste reflects a
convergence of trends, including a craving for more complex heat and the
impact of Eastern Mediterranean food influences. Harissa adds depth to
cooked vegetables and meats with lively notes of garlic and other
Mediterranean seasonings.
Try: Roasted cauliflower steaks drizzled in a honey
and harissa sauce can be served as a side or a light entrée. Pair the
dish with a more structured and mature Grillo or Grecanico from further inland along the hills of Sicily.
These wines carry notes of flowers and Mediterranean fruit that would
delectably accompany the sweet and spicy honey and harissa sauce.
Look on the label to discover Sicilia DOC wines at your local wine shop and on restaurant menus. To explore Sicily and Sicilian wines either on your mobile or desktop, follow us on Facebook and Twitter or check out Wines of Sicily
and learn about the island's diverse grapes, meet its passionate wine
makers, hear about local tasting events and find delicious wine and food
pairings.
About DOC Sicilia
Consorzio di Tutela Vini DOC
"Sicilia," recognized by the Italian Ministry of Agriculture, Food and
Forestry Policies, aims to strengthen the identity of Sicilian wines,
while improving their quality, image and market position. The DOC
Sicilia designation introduced in November 2011
includes lower maximum yields per hectare compared with the former IGT
regulations. This way, winegrowers aim is quality improvement of their
wines in spite of production yields. One of the primary objectives of
the consortium is to take the name and brand of the DOC throughout Italy and all over the world. For further information, please visit Wines of Sicily.
Sources: Baum + Whitman International 2016 Trends, Flavor and the Menu Top 10 Trends 2016, Sterling-Rice Group's 10 Cutting-Edge Trends, Technomic's 2016 Food Trends
Food & Wine Sommelier Of The Year 2013.Follow Joe on Twitter and Instagram @joecampanale.
America's schools collectively spend nearly $1 billion
per year on poultry and legumes. School Food FOCUS works with school
districts to coordinate this purchasing power and put market pressure on
food companies to provide healthier products for our nation's school
children. The latest example of this work is Focus on the Plate (schoolfoodfocus.org/resources/plate/) -- a selection of poultry and legume products currently available for purchase in the school food market.
