Hostess is close to celebrating success as a handful of their popular snack brands, including Twinkies, Ding Dongs, Ho Hos and Sno Balls, have been sold to two different investment firms. New owners predict that the favorite treats will be back on the shelves in the summer months.

The new owners are Metropoulous & Company and Apollo Global Management, who together paid $410 million for the cakes, five bakeries and some equipment. Hostess canceled further bidding, convinced that no one else could match the price Metropoulous and Apollo offered.

Metropoulos & Company is led by chief executive C. Dean Metropoulos and his sons, Daren and Evan. Metropoulos has had success with turning around Pabst Blue Ribbon in 2010, a beer more commonly known as P.B.R. With a net worth of $1.2 billion, the company is confident in renewing the success of Twinkies.

“Our family is thrilled to have the opportunity to reestablish these iconic brands with new creative marketing ideas and renewed sales efforts and investment,” Daren said in an email to Reuters on Tuesday. The sale has not yet completed, still needing further approval from judges, but it is expected to be done early next month.

Hostess was already struggling under chapter 11 bankruptcy for several years. The combination of unhealthy foods and the attempt at cutting costs ruined the business, and employees on strike due to high labor and pension expenses finished the deal. Hostess shut down when an agreement with workers couldn’t be reached, laying off thousands of workers.

According to Atlantic Wire, those workers probably won’t get their jobs back, due to the intent to “outsource delivery services and only use existing bakeries for production.”

Selling the revamped food will require new strategies. Apollo and Metropoulous do not plan to rely on union workers as the previous owners did.  “We look forward to discussing opportunities for our members with new ownership, and add value to the revival of these products,” the President of the Bakery, Confectionary, Tobacco Workers and Grain Millers International Union, David Durkee, said.

They plan to sell to smaller chain stores, such as Dollar General, in addition to grocery stores. They also plan “healthier” options; following competitor strategies like Tastykake’s, the owners are planning 100-calorie snack packs and healthier ingredients. Metropoulous even expects sales through personal Twitter advocates like Will Ferrell (who has worked as a spokesman for Pabst before) and Zack Galifianakis, who may become a spokesman.

Fans of the snack cakes will see their favorite items return for sale in the summer months. Ebay still reports attempted sales of up to $250,000 for two boxes just last week, and the bids are selling.

Hostess is selling more products to other bidders, like the popular Wonder Bread and other snack cake names. Others, such as Drake’s or Sweetheart, are set for auction on Friday. Grupo Bimbo, owner of Entenmanns and Sara Lee, paid $31.9 million for Beefsteak bread.

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Las Vegas, the city of excess, offers any and every type of food you could ever think to want. Here is a list of chain restaurants that are both reasonably priced and provide great service. Since they are chain restaurants, you can conveniently find them in and around Las Vegas. All of these restaurants are family-friendly, and a great place to meet friends at any time of day.

BJ’s Restaurant & Brewhouse:

There are 3 locations in and around Las Vegas, but Toonari Post recently had a chance to enjoy the restaurant in Henderson, NV. This restaurant has great décor that is a combination of both a sports bar and a high end restaurant. The atmosphere creates a welcoming and sophisticated place to dine in with the comfortable seating and dark lighting. What is unique about BJ’s is that they brew not just their own beer, but also sodas. So no matter the age of the customer, there is a unique drink for them to try.  Once the drink is decided, there is a large menu with a variety of foods, including a great dessert option called Pizookie. This Pizookie has many flavors, but are all different types of delicious pizza cookies.

Claim Jumper:

There are 3 locations in and around Las Vegas, but Toonari Post recently had the opportunity to visit The Strip’s location. Just like BJ’s, there is a great mixture of class and sporty, but is still unique with walls made to look like a cabin, for example. The restaurant allows you to enjoy various types of seating whether booth or table, but the layout provides a quiet, personal atmosphere. The menu holds true to a lot of sit down restaurants with typical menu choices, but the great taste is definitely worth the trip.

Sweet Tomatoes:

For a healthy yet fun and filling choice for dinner, this is the restaurant for you. There are 4 Sweet Tomatoes locations in and around Las Vegas, but Toonari Post recently enjoyed the great service at the Henderson (Stephanie St.) location. This restaurant specializes in soups, salads, pizza, and desserts. The restaurant is a great alternative for a quick lunch, without it having to be the unhealthy fast food alternative. Sweet Tomatoes is a great place to make your own meal according to which of the components you like more or less of.  They have an always changing menu depending on the time of year, such as soups just for the holidays. All are equally as tasty and worth the money. Another perk is that you do not have to wait for your food to be made; it is already there on the buffet for you.

Sunset Pizzeria:

This family owned and ran restaurant chain is an authentic alternative for your pizza choice. Sunset Pizzeria holds the great fresh taste of pizza, but with an old school look. The décor is great, and will keep you entertained throughout your meal. There are 3 locations around Las Vegas, but Toonari Post recently went to the Henderson location. The restaurant in Henderson specifically provided a cozy feel to the dinner, and a laid back atmosphere. There are great deals with pricing, for both delivery and eat-in. The restaurant provides more than just pizza though, including pasta, sandwiches, salads, and more. While the great prices and menu will draw you in, the great service will make you want to stay and dine-in.

If you are still hungry for dessert after visiting these restaurants, make sure to try Ethel M’s chocolate whether at their store and factory locations around Las Vegas or in the airport on your way home. Ethel M’s chocolates come in any form you could think of; from fudge pieces to real hot chocolate. While visiting their factory in Henderson, NV you can even learn how they make the specialty chocolate thanks to a free tour.

If you want even more of a variety, make sure to check out the many casino buffets around the city such as M, Fiesta Henderson, and Red Rock.

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How much do you know about the food you eat? Consumers are starting to open their eyes and taking a stand on the blinds the FDA (U.S Food and Drug Administration) and companies like Nestle, Bertoli, General Mills, and Pepperidge Farms try to pull on us.

Genetically Modified Organisms (GMOs) are present in the vast majority of processed foods found in most stores around the country. The Grocery Manufacturers Association estimates that between 75% and 80% of all processed foods available on grocery store shelves contain GMOs.

Recently there have been so many cases in the United States cracking down on the amount of GMOs that goes into our food, fish markets selling “fake fish” in New York City and even the most recent case of 15-year-old Sarah Kavanagh who started a petition against PepsiCo against the drink Gatorade.

The New York Times reported that Ms. Kavanagh, a dedicated vegetarian, read the label while drinking Gatorade and one peculiar ingredient caught her eye; vegetable oil. This pushed her to do further research and then she decided to start a petition on Change.org that has almost 200,000 signatures already. Her campaign is a way to persuade companies like PepsiCo to consider changing the drink’s formulation.

Brominated vegetable oil contains bromine, an element contained in things like upholstered furniture and children’s products. Research has found that a build-up of this element in both human and animals can cause “neurological impairment, reduced fertility, changes in thyroid hormones and puberty at an earlier age.”

Despite this, brominated vegetable oil has been deemed safe for consumption by federal regulators, says The New York Times.

Up to 10% of drinks sold in the United States contain brominated vegetable oil, including Mountain Dew, Powerade, Fanta Orange, Squirt and Sunkist Peach Soda.

“B.V.O. is banned other places in the world, so these companies already have a replacement for it,” Ms. Kavanagh told The New York Times. “I don’t see why they don’t just make the switch.” To that, companies say the switch would be too costly.

Currently in the United States, companies are not required to tell you if there are GMOs in the food they sell. Food companies can basically put whatever they chose to in your food. As long as it is “said” to be safe, they will use it without your knowledge.

Toonari Post contacted Nature Valley, a product of General Mills, by email and phone to ask why they use GMOs but claims on their website and Facebook page, “No matter how many flavors we create, they’re all made like the first, from wholesome, delicious ingredients. That way you can be assured that with Nature Valley you’re always getting The Taste Nature Intended.”

Amy Sadowski, Consumer Services representative for Nature Valley responded by email, ” For that reason, the FDA does not require special labeling for it. Because of the growing use of biotechnology by farmers and the way that grain gets commingled in storage and shipment, it′s certainly possible that some of our products may contain ingredients that have been improved through biotechnology. We can assure you, though, that every major regulatory agency, as well as independent scientific groups like the American Medical Association, has concluded that these ingredients are safe. General Mills also believes in providing consumers with a variety of food options. Toward that end, we do offer organic products that, by definition, do not use ingredients that have been improved through biotechnology. Please look for organic Gold Medal flour and a wide range of products from our Cascadian Farm and Muir Glen brands.”

So how can you protect yourself from food with GMOs and false organic labeling claims?

Avoiding corn and soy products that are not explicitly labeled as 100% Organic is a good first step in avoiding GMOs. According to the USDA Organic Program standards, organic foods cannot contain any genetically modified organisms. However, a company can still market a product as being made from organic ingredients while using some GMOs. If it is not labeled as being 100% organic, then it is likely to only contain a mixture of organic and non-organic agricultural ingredients.

You can also log on to Facebook and like the Label It Yourself page to see what foods to avoid.

In the end, there is no certifiable, authoritative, or inclusive list of foods that absolutely contain GMOs. The best thing to do is read before you eat, make the choice to shop at a local “mom and pop” organic health food store or shop at your local farmer’s market to play it safe.

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San Francisco, U.S.A. — Every New Year’s millions of Americans commit to eat smarter and better. Or, at least that’s what we say we’ll do. This year, instead of pledging to bland diets and sodium-free fare, the Spice Islands Test Kitchen is sharing tips for using fresh herbs and spices to maximize the flavor of any dish.

Whether you’re vowing to cut back on salt or switch to eating organic food, the Spice Islands Test Kitchen has developed five tips to boost flavor in food and help cooks stick with their New Year’s resolutions.

Taste the World with Spice Islands

Since 1941, Spice Islands Trading Company has scoured the islands of Africa, the jungles of India, the forests of Vietnam and the lush tropics in search of the best, most flavorful spices in the world. With more than 100 products, Spice Islands Trading Company brings delicious world flavors to your kitchen. For more information, visit www.spiceislands.com.

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Windsor, England – Collecting fast food coupons helps you, not only to save money, but also to reduce the time you spend in the kitchen, by offering your family a tasty and healthy restaurant dinner.

Do Fast Food Coupons and Healthy Eating Go Well Together?

More and more people became aware of the negative effect an inadequate diet has on their health. As a direct result, they began to drop fast food in a dramatic proportion, and this affected the business of the great restaurant chains in a negative way. However, many of the restaurants got back on track by including healthy foods in their menu, and offering discount coupons for them.

For instance, with the help of the KFC coupons, you can order a healthy portion of grilled skinless chicken breast instead of the popular, but calories rich, fried chicken legs or wings.

Another measure taken by the fast food chains in order to attract people who are fond of low calories products was to instruct their employees to offer information on the content of different sauces and salad dressings. This way, the customers know exactly what they order and how good the respective dish is for their health.

Besides introducing healthier specialties in their menu, the fast food restaurants turned their attention towards families with children that prefer to go out for dinner.

One of the measures these companies took was to use freshly baked pastries for the burgers and sandwiches, instead of the frozen ones. Besides, the offer of fresh fruit pies and cakes enriched considerably, so the parents have several healthy alternatives for the ice creams and other highly processed deserts that their children used to eat in such locations.

In the light of these facts, collecting local fast food coupons or those offered by the great restaurants chains is a way to ensure your whole family a complete restaurant meal, but also to teach your kids some things about healthy food.

The coupons are available for all kind of products, from appetizers to desserts and beverages, and, of course, for a wide range of soups and main courses. By collecting restaurant coupons for all the mentioned categories, you can enjoy a delicious meal at a really affordable price.

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Los Angeles, U.S.A. — Local celebrities and more than 220 members and supporters of the Japan America Society of Southern California (JASSC) enjoyed a rare dinner experience Saturday night at its Iron Chef Sakai LIVE event, featuring a multi-course gourmet meal prepared by Japan’s most famous chef, Hiroyuki Sakai, better known as “Iron Chef Sakai”.

The dinner took place at the InterContinental LA Century City at Beverly Hills and it was co-presented by Nitto Tire U.S.A. and the InterContinental LA Century City at Beverly Hills. American Airlines served as the event’s official airline sponsor. Proceeds will benefit the JASSC, an organization established to build meaningful relationships between Japanese and Americans.

Iron Chef is a popular television cooking show produced in Japan by Fuji Television Network “Iron Chef Sakai LIVE” was Fuji Television’s first-ever official Iron Chef event outside of Japan. As each of the six courses were prepared, large screens aired live video of Iron Chef Sakai in the kitchen. Chef Sakai, working side-by-side with the InterContinental LA luxury hotel’s executive chef, Jonathan Wood, also greeted guests and introduced each course. At the conclusion of the dinner, chefs Sakai and Wood posed for photographs with the guests.

Chef Sakai was clearly delighted. “It is a great honor for me to come to Los Angeles and work with Executive Chef Jonathan Wood on this special dinner event,” said Chef Sakai. “It was a lot of work, but the results speak for themselves.”

“In my twenty years at Japan America Society, this was one of our most enjoyable and memorable events,” said JASSC president, Douglas Erber. “It was a once-in-a-lifetime dinner experience for everyone involved, and it introduced a groundbreaking form of ‘dinner show’ entertainment with the guests and chefs interacting with one another through live audio and video.”

“For helping make tonight possible, we have to thank my good friend and mentor, Mitsuhiro Furusawa, a director-general in Japan’s Ministry of Finance,” said Tomoshige Mizutani, president of Nitto Tire U.S.A. “Mr. Furusawa was involved in the 2000 G-7 Finance Ministers’ Summit hosted in Japan where Chef Sakai prepared the meals for the finance ministers and central bank directors.” Mizutani added that Mr. Furusawa persuaded Chef Sakai to visit Los Angeles for the Iron Chef Sakai LIVE event.

Mizutani’s motivation for supporting Iron Chef Sakai LIVE was both to help promote JASSC and to express appreciation for the unprecedented support from America after last year’s devastating earthquake and tsunami in Japan. Nitto Tire U.S.A. has a manufacturing plant in the Sendai area, where its workers and the plant were affected by the disaster.

“Working with Iron Chef Sakai was truly a special experience,” said Mari Miyoshi, president of Sumitomo Realty & Development, U.S.A., owner of the InterContinental LA Century City at Beverly Hills. “Chef Sakai is very humble, and although we just met for the first time, Executive Chef Jonathan Wood and our hotel staff quickly developed an immediate connection and we felt as if we have been working with him for years.”

“American Airlines was honored to be a part of this amazing evening,” said Nancy Matsui, national sales director at American Airlines.  “We welcome Chef Sakai’s return to the city of Los Angeles anytime.”

It was clear from the enthusiastic reactions from the evening’s dinner guests that they, too, will welcome Chef Sakai back to Los Angeles.

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San Francisco, U.S.A. — As we reflect on a fabulous year of fine dining, OpenTable, provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, is pleased to announce the 2012 Diners’ Choice Award winners for the Top 100 Best Restaurants in the United States. These awards reflect the combined opinions of more than 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in all 50 states and the District of Columbia.

The list of winners, which includes Eleven Madison Park in New York City, Manresa in Los Gatos, California, and o ya in Boston, spans 27 states and Washington, D.C. California restaurants earned 24 spots on the list, followed by New York with 18 winners. Virginia boasts six winning restaurants, trailed by Arizona,Massachusetts, and Pennsylvania with four honorees apiece.

North Carolina, Rhode Island, Texas,Washington, and Washington, D.C. all have three winning restaurants, while Colorado, Florida, Georgia,Illinois, Maryland, Minnesota, Missouri, and Ohio have two each. Connecticut earned a single spot, as did Hawaii, Kansas, Nevada, New Jersey, New Mexico, Oregon, South Carolina, and Tennessee. Restaurants serving American fare dominated the list; French cuisine is also strongly represented.

“This year’s honorees have accomplished what every restaurant aspires to – making guests feel as though they have had a truly singular dining experience,” said OpenTable Chief Dining Officer Caroline Potter. “These best overall restaurants are consistently getting it right on every level, from top flight ambiance and service to cocktail lists and menus that positively dazzle diners.”

The Diners’ Choice Awards for the Top 100 Best Restaurants in the U.S. are generated from more than 5 million reviews collected from verified OpenTable diners between December 1, 2011 and November 30, 2012. All restaurants with a minimum number of qualifying reviews were included for consideration. Qualifying restaurants were then sorted according to a score calculated from each restaurant’s average rating in the “overall” category along with that restaurant’s rating relative to others in the same metropolitan area and the average number of restaurants reviewed by diners who reviewed that restaurant.

Based on this methodology, the following restaurants, listed in alphabetical order, comprise the Top 100 Best Restaurants in the U.S. according to OpenTable diners. The complete list may also be viewed at http://www.opentable.com/bestoverall.

Diners can also read more about the Diners’ Choice Awards for the Top 100 Best Restaurants in the U.S. by visiting OpenTable Chief Dining Officer Caroline Potter’s “Dining Check” blog.

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New York, U.S.A. — Starting December 14, the monstrously popular kids hit, Moshi Monsters will invade McDonald’s restaurants throughout North America for a Moshi Monsters Happy Meals promotion. The special program will give fans from coast-to-coast a chance to get their hands on exclusive Moshi Monsters toys for four weeks during the holiday season.

One of eight different colorful characters from the Moshi Monsters universe will be featured in every McDonald’s Happy Meal, including an all-new, top-secret mystery Moshling to be unveiled as part of the month-long promotion. The collectible figures (exclusive to McDonald’s) will include fan favorites Katsuma, Poppet and IGGY along with Furi, Jeepers, Shishi and Luvli, while supplies last. Each Happy Meal also comes with a free 3-day membership to MoshiMonsters.com.

With over 70 million registered users worldwide, Moshi Monsters is an online world of adoptable pet monsters for boys and girls ages 6-12. Children choose from one of six virtual pet monsters that they can create, name and nurture. Once their pet has been customized, young players can navigate their way around Monstro City, taking the daily puzzle challenge to earn ‘Rox’ (virtual currency), playing games, solving Super Moshi Missions, personalizing their room, showing off their artwork, reading stories and communicating with friends in a safe environment.

Following its huge online success, Moshi Monsters has expanded into the physical world with a range of products, including best-selling toys, the number one-selling kids magazine in the UK, a top-five music album, books, membership cards, trading cards, video games and much more.

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Tired of sipping on sweet, milky ‘chai’ at the local tea-stall? Are you interested in trying out some Indo-Western exotic bites along with a latte? Well, come down to Mumbai and you will be able to. Indian taste buds have gone international with the dominating presence of cafés such as Café Coffee Day, UK’s Costa Coffee, Australia’s Gloria Jeans, and the US’s The Coffee Bean and Tea Leaf. Now it’s time for India’s caffeine dreams to become even bigger with the entry of Seattle-based multinational coffee chain, Starbucks.

In an $80 million joint venture with Tata Global Beverages, Starbucks India is known as Tata Starbucks Ltd. Starbucks, which has more than 17,600 branches in over 61 countries, has now opened three new outlets in Mumbai at the historic Elphinstone Building in Horniman Circle, the Taj Mahal Hotel and Palace, and Oberoi Mall in the Mumbai suburbs.

The Indian menu has been tailored to meet the local tastes and the menu items reflect this unique fusion of East and West. There are items like Chicken Tikka Panini, Tamarind Peanut Chicken Calzone, Chai Tea Latte, and Elaichi Mawa Croissant. The items are also priced significantly lower as compared to those at other Starbucks’ outlets across the world. The company is in a bid to woo India, which is essentially a tea-loving nation. The country’s tea sector is the thousands of tea-stalls scattered all over the country’s streets. For as little as five Indian rupees, one can kick start their day on sweet, milky, elaichi-flavored tea served in small, glass tumblers.

India’s openness to cafes and coffee is still in the nascent stage. At present, there are 1,950 cafes in the country and they contribute to the country’s $230 million revenue. This figure is also expected to grow to 13-14 percent over the next five years. Tata Group plans to open 50 more stores by the end of 2012. The company is also planning to set up a café in Delhi by early 2013.

The Starbucks outlet in Horniman Circle is spread over sprawling 4000 square feet of space and occupies two floors in South Mumbai’s elite business hub, making sales of 8.5 lakh Indian rupees per day. On opening day, October 19, 2012, there were long queues of people forming outside the South Mumbai café, all waiting to get in. Everybody was excited to try out the offerings by the newest entrant on the coffee market in India. They waited to grab a cup of their favorite coffee for over an hour.

Starbucks boss, Howard Schultz, agrees that the company has faced challenges while entering foreign markets such as those in Japan and China but they have overcome them. Starbucks has over 600 outlets in China and the success of India’s outlets is already exceeding expectations.

Analysts are also hopeful with estimations that the coffee market in India is expected to haul in more than $500 million over the next five years. Will Starbucks be able to build its presence in India, facing stiff competition from other players such as Barista, Costa Coffee, and the local Café Coffee Day? Only time will tell.

Image Courtesy : Fran Simó

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San Francisco, U.S.A. — The traditional Thanksgiving turkey and holiday ham are driving home cooks across America to culinary boredom. And while there may be little room to experiment with tradition, there are plenty of other opportunities during the holidays to shake up the flavor, such as the pick-me-up Christmas Eve cocktail or the Black Friday breakfast.

Spice Islands partnered with Gaby Dalkin of What’s Gaby Cooking and Lindsay and Taylor Landisof Love and Olive Oil to share great food served throughout the holiday season, expanding beyond the Thanksgiving and Christmas meals.

“I think like most people I’m not just entertaining on Thanksgiving and Christmas Day, but am making meals for my family on the days surrounding the holidays,” Dalkin said. “These are times when I feel like I can stray from the ordinary holiday tradition and experiment with my recipes.”

Dalkin’s first tip for wowing guests on what she calls “the off-holiday” meals is to keep unexpected  snacks and drinks for holiday drop-ins.

“I make a big batch of my Sweet and Spicy Roasted Nuts right before the holidays, so I always have it available,” Dalkin said. “This recipe is the perfect combination of sweet and savory flavor with sea salt, cayenne pepper and of course, the warm touch of cinnamon. The flavor catches people off guard in a good way.”

You can find Gaby’s Sweet and Spicy Roasted Nuts recipe here.

And as with any great snack, it’s important to have a great cocktail. To add extra flavor to holiday drinks, Dalkin recommends dropping a half of a Spice Islands Bourbon Vanilla Bean in a bottle of vodka or bourbon and letting it sit for three days to infuse the flavor.

“I do this every holiday because it isn’t ordinary, and I hate for anything I serve to be ordinary,” Dalkin said. “My favorite drink to make with homemade vanilla bourbon is Bourbon Vanilla Smash. This is vanilla-infused bourbon with lemon, apple cider and Spice Islands Saigon Cinnamon.

“It’s the perfect Christmas Eve cocktail,” Dalkin said.

For Lindsay Landis of Love and Olive Oil, much of the same is true.

“I always create interesting drinks for my seasonal entertaining, and this year, I’m making something special for the kids,” Landis said.

Landis recommends giving a festive gingerbread twist to an old-time classic root beer float. Landis replaces the root beer with vanilla cream soda and adds spiced molasses syrup that makes the drink taste like liquid gingerbread.

While there’s no messing with the traditional turkey and stuffing, the holidays lend many opportunities for the home cook to test their culinary creativity.

For more information on Spice Islands  Flavor Explorers and to view any recipes mentioned here, please visit http://www.spiceislands.com/blog/.

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Pittsburgh, U.S.A. — Penn Brewery has announced the release of its winter seasonal beers, Penn Nut Roll Ale and Penn St. Nikolaus Bock.

Penn’s new Nut Roll Ale was inspired by the popular eastern European-style pastry made by so many Pittsburgh ”nanas” at holiday time. This spiced nut brown ale is redolent with cinnamon and vanilla, a nutty character, and a dry finish. With an ABV of 5.5% and IBUs of 20, Nut Roll Ale pairs beautifully with sweets or desserts. It will be available the week of Thanksgiving on draft, in 12-oz. bottles and in Penn’s Gourmet Selection variety packs.

St. Nikolaus Bock, one of Penn’s most popular beers, is a winter bock style. Deep mahogany in color, St. Nikolaus Bock is lush and rich with chocolate, caramel, black, and Munich malts and Perle hops. The beer has an ABV of 6.5% and IBUs of 25, and will be available the week of Thanksgiving on draft, in 12-oz. bottles, and in Penn’s Gourmet Selection variety packs.

Companion beer St. Nikolaus Brewer’s Reserve is a Doppelbock version with a higher ABV of 8.5% and IBUs of 25. Reserve took a silver medal at the 2011 Great American Beer Festival. Reserve will also ship by Thanksgiving, on draft and in 22-oz. bottles.

Nut Roll Ale and St. Nick Bock will close out 2012′s lineup of Penn seasonals, but more varieties are not far behind. Penn’s Chocolate Meltdown Stout and Penn Marzen are both slated to ship in January 2013.

Penn Brewery, opened in 1986, is Pittsburgh’s oldest and largest brewery. It specializes in award-winning German-style craft beers sold in Pennsylvania, New York, Massachusetts, Ohio, Georgia, Maryland,Virginia, and Florida. The Brewery is located in Deutschtown on Pittsburgh’s North Side, in the mid nineteenth-century landmark E&O Brewery Building.

For more information, visit the company website, www.pennbrew.com.

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“Mi piace Cafe Amisha” – Why toot such terms of endearment for an Italian restaurant with an Indian sounding name? Because I LOVE Café Amisha, from its eclectic décor with a twist of quirkiness to its authentic Italian food.

Centered in the heart of Southeast London, you will find this noteworthy Italian restaurant. Frequented by trendy locals a majority of them Italian émigrés’, Café Amisha is the hot spot for the trendy and modern, known for its varied and fresh ingredients of homemade pasta, bountiful pizza, delicious antipasti, hearty entrees and decadent desserts. The room was filled with the lilt of home grown Italian voices, as our engaging and genuine Italian manager, Francesco ushered us to our seats in this cool and hip blend of Florentine and urban décor. With hues of deep reds, lit with an diverse mix of hanging  upside-down lampshades  and classy, yet cozy sofa set ups, you can’t help but be drawn into a relaxing and intimate ambiance.

The staff was attentive and bent on providing personalized service, offering a large selection of wine. However Francesco surprised us with a signature martini cocktail, that was as unique as it was great tasting.

The rest of the evening promised to be interesting. We started off with several choices.

• Marinated Mixed Olives- aromatic, piquant and sharp. You could barely stop at three.
• Caprino con Verdure alla Griglia- This quickly became a favorite of mine. A delicious blend of warm goat cheese served on a bed of fresh spinach leaves generously sprinkled with roasted marinated peppers, crunchy walnuts and cherry tomatoes drizzled with a tangy balsamic dressing. An excellent start to any meal.
• Cestino di Pane-home-made bread selection served with extra virgin olive oil and balsamic vinegar.
• Guazzetto di Cozze- mussels in tomato sauce, fresh chilies and garlic. An appetizing and zesty dish of plump and tender mussels steeped in a broth of garlic and fresh tomato sauce, turned up just a notch with kick of spice from the chilies.
• Gamberoni All’ aglio-king prawns in a garlic oil, white wine and lemon served with toasted bread.  Served in the classic European style with heads on, this dish was aromatic, perfectly seasoned with a hint of lemon. Mouthwatering.
• Pollo Alla Valdostana- Pan fried chicken breast juicy and tender, smothered in delicious cheese and fresh mushrooms. Flavorful and succulent
• Penne alla Bosaiola- penne shaped pasta served with Italian cured bacon, mushroom, tomato and cream sauce. A scrumptious and hearty plate of Italian goodness. Velvety and delicious.

To finish our delightful evening, Francesco recommended several deserts:

• Torta Caprese al Limone -Classic lemon cake from Capri Island.  A light and moist sweet cake infused with tart lemons. Utterly heavenly.
• Tiramisù Della Casa- Homemade tiramisu. Made up of indulgent, sinful layers of rich Marsala wine, mascarpone, and Italian espresso soaked sponge cake with an astonishing sweet crème filled topping.  Absolutely captivating.
• Tortino Fondente al Cioccolato- Baked homemade chocolate fondant served with homemade pistachio ice cream. A luscious chic presentation of dark chocolate cake with an equally decadent chocolate glaze.

It was so elegant you barely want to corrupt it by actually eating it, but then again it wouldn’t be doing Amisha its “just deserts” if not trying at least one bite. And you will, every morsel of it.

It was a remarkable and enjoyable evening which will leave you wishing to return again and again. “di chi di vi amo.”

Café Amisha Bar Pizzeria, 161 Grange Rd, London SE1 3GH

Image Courtesy : Café Amisha

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Philadelphia, U.S.A. — Beginning October 23, McDonald’s customers in the Greater Philadelphia Region will be invited to taste McDonald’s newest menu innovation – the Cheddar Bacon Onion sandwich. Available through mid-December, this delicious new premium sandwich offering tempts the taste buds of both chicken and burger enthusiasts.

The Cheddar Bacon Onion sandwich brings new premium toppings of white cheddar and caramelized grilled onions, combined with hickory smoked bacon and finished in a creamy mustard sauce on a bakery style bun to create a one-of-a-kind taste experience. Made with crispy or grilled premium white chicken breast or 100% Angus beef, the Cheddar Bacon Onion sandwich is sure to please everyone’s palate.

“We’re excited to introduce the new Cheddar Bacon Onion sandwich,” said John Durante, President,McDonald’s Restaurants of the Greater Philadelphia Region. “This new premium sandwich offers our customers a delicious and exciting new way to enjoy chicken and burgers at McDonald’s with the same quality taste and value they have come to expect.”

For more information about the Cheddar Bacon Onion sandwich and McDonald’s full line of menu choices, including nutrition information, please visit www.McDonalds.com.

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Santa Monica, U.S.A .– On October 17, SupermarketGuru.com celebrates its 50,000 article and 100th Food News Today program with the launch of its newly renovated website and new show format, both that provide real time viewer interaction with the Philip Lempert aka the SupermarketGuru, a leading food trends analyst and food safety expert.

“Today is a milestone,” says Phil Lempert. “With 100 Food News Today shows and 50,000 articles related to food, health and nutrition, we offer the most comprehensive resource for food related news. The new website and show format make it easier for visitors to find the information they’re looking for. I look forward to engaging and facilitating conversations about issues that affect our lives.”

Visited by more than nine million people annually, the new website offers readers easier tools to research and navigate current and past articles, while streaming SupermarketGuru’s social media sites. The site also has improved video quality and a survey section where people can provide opinions on food, grocery and other related issues. In addition, SupermarketGuru.com will continue to feature the favorite “Product Hit and Miss” section where Phil reviews new food products. However, the new site features a new five-star rating so readers also can comment on new products.

With a new look and format, the new Food News Today format offers better shopper interaction and more in-depth food trend insights. Now broadcasting on Thursdays, Food News Today cuts through the clutter and focuses on the stories and trends that matter. It also offers further research to help empower audiences with facts and unbiased food information.

Those interested can subscribe to the Food News Today youtube channel.

In addition, to SupermarketGuru.com and Food News Today, Phil Lempert also publishes Food Nutrition & Science, The Lempert Report, Facts Figures & the Future and a weekly video cast titled New Product Hits & Misses. Many SupermarketGuru articles also are republished in other publications such as Huffington Post and The Daily Meal.

About Philip Lempert
Known as the Supermarket Guru, Phil Lempert is the author of several books and founded www.SupermarketGuru.com in 1994. For more information, please visit www.supermarketguru.com and www.FoodNewsToday.com.

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Chicago, U.S.A. — “Together we are Feeding America” is the message of a new series of radio public service advertisements (PSAs) unveiled on October 15, by Feeding America, the nation’s largest domestic hunger-relief organization, and the Ad Council. The PSAs feature music mogul and entrepreneur 50 Cent, best-selling author and daytime host Rachael Ray, Today ShowCo-host Al Roker, singer Josh Groban, registered dietitian and Cooking Channel host Ellie Krieger, and actress Ana Ortiz.

These members of the entertainment industry are lending their voices to PSAs to show their support of hunger-relief. In addition, to raise awareness about the more than one in five children who often suffer from hunger in silence, complementary radio ads were released featuring everyday children.

The United States Department of Agriculture (USDA) recently announced that more than 50 million Americans, including nearly 17 million children, are food insecure, meaning they live as risk of hunger.

“We are grateful for the support of the Ad Council, Cutwater and these generous celebrities, who are helping to raise awareness of the problem of hunger in America. They are lending their time and talent to our mission because children shouldn’t have to worry about where their next meal will come from,” saidMatt Knott, Interim President and Chief Executive Officer of Feeding America.

Created pro bono by Cutwater, the PSAs target adults in an effort to strategically breakdown stereotypes about the faces of hunger. The ads highlight that hunger is closer than you think, but so is the solution. Listeners are directed to visit www.feedingamerica.org/Hunger for ways to help and to find their local food bank.

“We are very grateful that these recognizable people have lent their voices to Feeding America and the issue of hunger. The problem continues to be monumental,” said Chuck McBride, Founder & Chief Creative Officer of Cutwater. “Cutwater will continue to do whatever we can to help end hunger in our country.”

People struggling with hunger are individuals and families who live in communities throughout the country. They work hard each day to do everything they can to change their circumstances so they will not have to worry about where their next meal will come from.

“We are proud to continue our work with Feeding America to encourage Americans to step forward and play a role in the fight against hunger,” said Peggy Conlon, President and Chief Executive Officer of the Ad Council. “These celebrities and children who graciously donated their time and voices will inspire communities nationwide to get involved with their local food banks to make a difference in the lives of so many.”

Per the Ad Council model, the PSAs will be distributed to media outlets nationwide this week and will run and air in advertising time that is donated by the media. These PSAs are part of the national Hunger Prevention campaign, which has received more than $146 million worth of donated media since its launch in November 2008.

Listen to the radio PSAs here.

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Dallas, U.S.A. — Next week marks the 71st anniversary of Dickey’s Barbecue and Roland Dickey, Sr. wants to celebrate. In his first book signing event, the chairman of the world’s largest barbecue franchise is throwing a party to celebrate the release of his first book, “Mr. Dickey’s Cookbook.” The party starts at 6 p.m. on Friday, October 19, at the Barnes & Noble on Northwest Highway across from North Park Center and will be a true Texas event with free barbecue sandwiches, prize giveaways and of course the big personality of Mr. Dickey.

“It’s astounding how much growth I’ve seen in this company,” said Roland Dickey, author and chairman of Dickey’s Barbecue Restaurants. “My father started Dickeys as a beer joint with a little barbecue and now we’re a truly recognizable brand. My cookbook provides a little history on our roots in Dallas that have now grown across the country.”

The cookbook, which will be available for Mr. Dickey to sign at the event, showcases more than 100 recipes and entertaining anecdotes, including many Dickey family recipes, personal photographs, along with mouthwatering photography of the dishes that showcases the classic and crowd-pleasing recipes.

“I’m so proud of my dad’s book and where this company started,” said Roland Dickey, Jr. “It’s just amazing to look at the pictures of my grandfather in front of the first store and realize the legacy he started for our family and the many families who now work with us – it’s a great American success story.”

Dickey’s Barbecue was founded by Travis Dickey with the goal of authentic slow smoked barbecue. More than 70 years later, the Dallas-based family run barbecue franchise still offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids meals every Sunday. All meats are slow smoked on site in each restaurant.

The fast-casual family-friendly concept has expanded to over 250 locations in 43 states and holds the title of the world’s largest barbecue franchise. This year Nation’s Restaurant News named Dickey’s “Top Five Growth Chains” and they were also named “Best Franchise Deal” by QSR Magazine. For more information, visit www.dickeys.com.

Image Courtesy of  ScottSchrantz

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The story of the Cigar City Brewery is one of success. Its good work has meant that what started out as a crazy idea three years ago is now a reality that feeds almost fifty employees. The message seems clear: “We brew beer that we like to drink,” says Cigar City Vice President Justin Clark.

Their success can also be seen in the number of crafted beers they produce. In its first year, this company based in Tampa made over 300 types of beers. For Cigar City Brewery, not just the number of beers, but their quality has brought them to win several prizes, such as the Best Florida Beer Championship, the Atlanta Cask Ale Tasting or the United States Open Beer Championship. For Justin Clark, product quality is the most important: “We focus on using the highest quality ingredients.”

Imagination is another key to Cigar City Brewery’s success. Their beers are made with different and creative ingredients. An example is the Hunaphu beer, which is made with cacao nibs, madagascar vanilla beans, ancho chili, pasilla chilis and cinnamon. This idea is the result of the work of their over forty employees, “an entire team where everyone is creative and able to collaborate, contribute or pitch an idea for a new beer”, says Justin Clark.

Being part of the Tampa community is a pride for the Cigar City Brewery. Their name comes from Tampa’s nickname, since this city used to be the cigar capital of the world, “so its says Tampa without saying Tampa,” Justin Clark said. Some of the beers are also named after Tampa’s culture. For example, Jai Alai, their most popular beer, is named after a Spanish game connected to Tampa. Tampa’s heritage and culture is also reflected in the local ingredients used when making the beer.

This is the interview that Toonari Post got from Justin Clark, the Cigar City Brewery Vice President.

Toonari Post (TP): Looking at your name, one might think that you also produce cigars. Do you?

Justin Clark (JC): No, our beer are paired nicely with cigars, but we do not manufacture any cigars.

TP: How many beers types do you produce?

JC: In our first year of existence we had over 315 unique beers, and we are always encouraged to be creative. We are kind like a corner bistro, if something is on season, we will figure out someway of making a beer of it.

TP: I guess that in the process of coming up with so many type of beers, some of them have failed, right?

JC: We never had any beer that we brewed that we have dumped out, but there have some ones that we have only done once.

TP: How long does the brewing process usually take?

JC: It depends on the beer itself, once the beer is brewed or boiled, we move it into the fermented, and it just depends, we’ve had some beers that we can turn be finished in eight days, and others that take longer than 45 days.

TP: The Hunaphu beer has won several prices. What makes it so special?

JC: Because its an awesome beer. It won the Atlanta Cask Ale Tasting when we were only a month or two old as a brewery, and now Hunaphu is sold here only one day a year, on the Hunaphu day, when we have a big celebration. Last year we had over 5,000 people. The beer is 20 $ a bottle and we have to limited for only two per person. The beer is a Russian Imperial Stout with cinnamon, madagascar, vanilla beans, chilli peppers. It is a liquor mole. Back to that culinary approach, there are lot of layer flavors. You get a lot of roasted and dark chocolate at front, and then in the finish you start to pick up some of the heat from the peppers. It is a really hard beer to make, so we only brew it once that’s why we sell it only once a year, and have a big celebration.

TP: Jai Alai, your most sold beer, is a Spanish game. Did you know that? Why did you choose that name?

JC: There used to be a fronton (place where Jai Alai is played) here in Tampa, so is named after the Spanish gambling sport. In Orlando there is a fronton, where they serve our beer, while you watch Jai Alai.

We use a lot of the Tampa culture in our names. This beer is our number one seller, 60% of the beer we sell is Jai Alai.

TP: Could you recommend each of your beers for different occasions?

JC: It depends on what you are eating, Beer pairs very nicely with food. But the consumer decides what is special for each occasion. We would not dictate that because you may have your own tastes. We think any time drinking our beer is special.

TP: Do you have a lot of competition?

JC: There are a lot of other people that sell beer in our market, but when you are talking about craft beer, we are kind of working together, so we meet up, we collaborate, we share ingredients, talk about best practices, because the big brewery in the world still control everything. For us making the best liquid is the important, so we tend to collaborate with the other craft brewery. Like this we all become better.

TP: Have you tried to distribute out of Florida?

JC: We had distribution out of Florida in New York, Philadelphia, Georgia, Alabama and Denmark. But Florida is buying more and more beer, and we rather keep it all in our backyard in the state of Florida. We do not pasteurize anything, so the closer it is to the brewery, the better it is for the product, the less time spends on a truck. 95% of the beer we sell is in Florida.

TP: What makes you guys special?

JC: We focus on using the highest quality ingredients. We brew beer that we like to drink and hope other people enjoy it too.

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Wichita, U.S.A — In a first-of-its-type marketing program for Cargill’s Honeysuckle White and Shady Brook Farms turkey brands, the company created a nationwide holiday season promotional tie-in campaign with Walt Disney Studios to celebrate the November 13 release of the Blu-ray, hi-definition version of Disney-Pixar’s ‘Brave’, the year’s #1 animated movie.

Designed to increase awareness, influence decision making and inspire purchases, the campaign will utilize an array of traditional and new media marketing tools to reach 25- to 54-year-olds who buy and prepare food during the holiday season. During the promotional period, from November 1, 2012, to January 5, 2013, consumers who buy any Honeysuckle White or Shady Brook Farms turkey product, and a ‘Brave’ Blu-ray combo pack, are eligible for a $5.00 mail-in rebate.

“We’re pulling out all the stops to heighten the excitement for families this holiday season by providing them with added value from leveraging the collaborative power of the Disney-Pixar and Cargill brands in new and creative ways,” said Mary Richardson, marketing manager of fresh turkey for Cargill Value Added Meats – Retail.

“We conducted a substantial amount of research to determine the most effective ways to communicate with consumers responsible for holiday meals at home, and the result is that we’re deploying an array of tools ranging from traditional print advertising; 10-second television commercial spots on NBC, CBS and FOX; radio spots; in-store television and radio and point-of-sale materials such as shelf talkers, floor graphics, wobblers and backerboards; to a fully integrated digital program using Quick Response (QR) codes; mobile device applications;  web sites and social media, with the bulk of our efforts hitting in November.”

Cargill’s research with core whole-bird turkey consumers also examined the way in which consumers select turkeys for holiday meal preparation. One of the eye-opening discoveries is the widespread and growing use of smart phones by consumers who use them to gather information about products, promotions, pricing, menus and other relevant data that influences brand awareness, purchase intent and, ultimately, the buying of turkey products.

“We found the use of smart phones for buying holiday turkeys skyrocketed from approximately 8 percent in 2010 to more than 70 percent in 2012. We know consumers use smart phones for many purposes, and they now use them more frequently to scan barcodes and search for products they see in television advertisements,” explained Richardson. “We recognized this as an opportunity and developed elements of our promotional plan to reach consumers via their smart phones, through which we’ll also integrate our promotion of Disney-Pixar’s ‘Brave’.”

An original and thrilling journey set in the ancient and magical Highlands of Scotland, ‘Brave’ follows the heroic journey of the headstrong, young adventurer Merida. Determined to carve her own path in life, Merida confronts tradition and defies an age-old custom that inadvertently unleashes chaos, and forces her to discover the true meaning of Bravery. Coming November 13 on Blu-ray, the 5-Disc Ultimate Collector’s Edition includes hours of all-new bonus material, extraordinary behind the scenes features, extended and deleted scenes and a mysterious and exciting new short film, “The Legend of Mor’du.”.

“Turkey is a traditional, delicious and nutritional protein associated with the holiday season in America, and so is watching movies with the entire family. For 2012, our goal is to make this special time enjoyable and memorable for families throughout the nation,” concluded Richardson.

About Cargill

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services. Founded in 1865, the privately held company employs 140,000 people in 65 countries. Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business. For more information, visit Cargill.com and its news center.

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Ann Arbor,U.S.A — Nearly 53 years after its founding in Ypsilanti, Michigan, Domino’s Pizza opened its 10,000 store on September 27 and celebrated the milestone in Turkey – one of the fastest-growing markets for the recognized world leader in pizza delivery.

One day after opening its 9,999 store, located in Carlsbad, California, Domino’s Pizza opened its milestone store in Kaligthane, a district within the city of Istanbul, in an event attended by Domino’s President and Chief Executive Officer, J. Patrick Doyle.

“The extraordinary efforts of many people over many years have led us to this exciting milestone for everyone associated with Domino’s Pizza,” said Patrick Doyle. “There have been several ups and downs over the past half-century. Those challenges were met and overcome by our passionate franchisees and leadership who refused to give up. Our goal was to reach 10,000 stores and to use this milestone as a foundation for even greater growth. That milestone has finally arrived and we’re thrilled. Tomorrow, we’ll be looking for more.”

Added Richard Allison, Domino’s Executive Vice President – International: “The launching pad for Domino’s Pizza was clearly the U.S., but our international operation has been the accelerant for growth in the past decade. Pioneering markets such as Australia, Mexico, India, the United Kingdom – all markets where Domino’s is number one in market share – helped pave the way for the rest of the world. Thanks to our pioneers, today franchise partners like Fides, which now has over 250 stores in Turkey, can grow to become their market’s leader in a relatively short time.”

Domino’s international store count eclipsed its U.S. store count earlier this year, and now also accounts for more than half of annual global retail sales, which are close to $7 billion.

Domino’s Pizza in Turkey is owned and operated by Fides, a private equity company, and operated byAslan Saranga , the brand’s general manager. During the celebration week, Domino’s Pizza will be giving away 10,000 pizzas free to its Turkish Facebook fans, and will be offering a 50 percent discount off the menu price for all online orders.

The store features the “Pizza Theater” design introduced this summer in the U.S., Australia and New Zealand. The store design puts the art and skill of pizza-making at the front of the store, visible to all customers. The design was created by Chute Gerdeman, an award-winning design firm based in Columbus, Ohio.

About Domino’s Pizza

Founded in 1960, Domino’s Pizza is the recognized world leader in pizza delivery. Domino’s is listed on the NYSE under the symbol “DPZ.” Through its global footprint primarily made up of locally-owned and operated franchises, Domino’s operates a network of 10,000 franchised and Company-owned stores in the United States and over 70 international markets.

Domino’s Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.  In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.

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Washington, U.S.A — As a result of softer customer traffic and a dampened outlook among restaurant operators, the National Restaurant Association‘s Restaurant Performance Index (RPI) fell to its lowest level in nine months.

The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.2 in July, down 1.1 percent from June and the lowest mark since a reading of 100.0 in October. However, July still represented the ninth consecutive month that the RPI stood above 100, which signifies continued expansion in the index of key industry indicators.

“Although restaurant operators reported positive same-store sales for the 14th consecutive month in July, their economic outlook for the months ahead continued to soften,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Only 22 percent of restaurant operators expect economic conditions to improve in the next six months, the lowest level in 10 months.”

“Despite their uncertainty, roughly one-half of restaurant operators still plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, which is a positive indicator for both the industry’s supply chain and the overall economy,” Riehle added.

The Restaurant Performance Index is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 99.8 in July – down 1.7 percent from June’s level of 101.5. Although same-store sales remained positive in July, the softness in the labor and customer traffic indicators outweighed the performance, which led to a Current Situation Index reading below 100 for the first time in nine months.

Although restaurant operators reported positive same-store sales for the 14th consecutive month in July, results were much softer than recent months. Fifty-three percent of restaurant operators reported a same-store sales gain between July 2011 and July 2012, down from 61 percent who reported positive sales in June. In comparison, 36 percent of operators reported lower same-store sales in July, up sharply from 24 percent in June.

While sales remained positive overall, restaurant operators reported a net decline in customer traffic levels in July. Thirty-five percent of restaurant operators reported higher customer traffic levels between July 2011 and July 2012, down from 50 percent who reported positive traffic in June. Meanwhile, 46 percent of operators reported lower customer traffic levels in July, up from 29 percent in June.

Restaurant operators reported relatively steady levels of capital spending. Forty-six percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, down slightly from 48 percent who reported similarly last month.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.7 in July – down 0.6 percent from June and the fourth consecutive monthly decline. Although July marked the 11th consecutive month that the Expectations Index stood above 100, it also represented the weakest level in nine months.

Overall, restaurant operators remain cautiously optimistic that their sales levels will improve in the months ahead, though their outlook softened from recent months. Forty-two percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), down from 50 percent who reported similarly last month.

Meanwhile, 15 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, up from 13 percent last month.

In contrast to their generally positive outlook for sales, restaurant operators are noticeably less optimistic about the direction of the overall economy. Only 22 percent of restaurant operators said they expect economic conditions to improve in six months, down from 28 percent last month and the lowest level in 10 months. Meanwhile, 22 percent of operators said they expect economic conditions to worsen in the next six months, while 56 percent think conditions will stay about the same.

Despite the uneasiness about the economy, restaurant operators’ capital spending outlook remains relatively firm. Forty-nine percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, down slightly from 51 percent who reported similarly last month.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures. The full report and a video summary are available online at http://www.restaurant.org.

The RPI is released on the last business day of each month, and a more detailed data and analysis can be found on Restaurant TrendMapper, the Association’s subscription-based web site that provides detailed analysis of restaurant industry trends.

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San Francisco, U.S.A. — Destinations across the Golden State are popping corks this September to celebrate the eighth consecutive California Wine Month! From special tastings, yoga and harvest tours to hands-on wine immersion experiences and festivals, there are more than 80 fun ways to celebrate throughout California’s diverse regions. For full details on the activities below and more information go to www.discovercaliforniawines.com/californiawinemonth.

“September is an ideal time to visit wine country, with harvest under way and the high energy of California’s growers and vintners bringing in the grapes to craft the next great vintage,” said Robert P. Koch, Wine Institute president and CEO. “As the leading wine and food destination in the U.S., producing 90 percent of our nation’s wine and home to nine of the top 10 agricultural counties in America, California offers fresh, creative cuisine and the best wines to go with it.”

No time to put the top down and hit the open road to explore wine country? No problem! On Sept. 6 in Los Angeles and Sept. 22 in San Francisco, Wine Institute’s California Wines Road Trip is a great way to take a virtual ride and taste your way across California’s wine regions in one place! This walk-around tasting showcases top wines from 15 California wine regions throughout the state. Guests can taste more than 70 California wines with artisanal cheeses and salumi. For ticket information and to check out a fun video, visit www.discovercaliforniawines.com/roadtrip.

• Northern California

On Labor Day weekend, Sonoma Wine Country Weekend, named one of the 10 Best Wine & Food Events in the U.S. (Celebrated Living), will feature more than 170 award winning wineries and 60 chefs showcasing their talents at Taste of Sonoma at MacMurray Ranch, as well as a wine auction, seminars, cooking demonstrations, vineyard tours and parties at other wineries. Also that weekend is Livermore’s 31st Annual Harvest Wine Celebration, where complimentary shuttle buses take guests to more than 40 Livermore Valley wineries sharing their finest wines, as well as local music, art and food.

Lodi wine country rolls out the red carpet from Sept. 1–Oct. 6: purchase a LoCA Road Trip Passportand you’ll have an all-access pass to exclusive events and discounts from over 45 participating wineries. Passport holders will enjoy engaging and unique activities such as vineyard hayrides or bicycle tours, cooking and cheese-making classes, grape stomps, winemaker dinners and more.

• Central California

Lovers of the film “Sideways,” which celebrated Santa Barbara’s wine regions, will also enjoy the community’s 31st Annual Taste of the Town on Sept. 9. More than 40 of Santa Barbara’ finest restaurants and 40 local wineries serve up their best for an afternoon of wine tasting, great food, and live entertainment—all to benefit the Arthritis Foundation.  If you’re further north for the weekend, check out the Capitola Art & Wine Festival: Showcase for Wines of the Santa Cruz Mountains, Sept 8-9, where you can shop for fine arts and crafts while savoring amazing local wines and gourmet foods.

Over in the inland valley, Madera Vintners Association’s California Wine Month Reception & Wine Tasting will feature 10 area wineries offering wine and food at CRU Wine Company on Sept. 21.  The following week, serious foodies can head to San Luis Obispo County to enjoy Sunset Savor the Central Coast, offering four days of culinary immersion adventures, from an evening at Hearst Castle and celebrity chef seminars to adventure tours and wine workshops.  The event takes place Sept. 27-30 and features more than 100 wineries and over 30 chefs sharing their culinary secrets.

• Southern California

Enjoy California wines at CRUSH: Temecula Valley 3rd Annual Wine & Culinary Showcase, a multi-winery harvest festival with wine, food and live music on Sept.15. You can also purchase a SIP Temecula passport, which offers savings to five wineries anytime during the month of September. At Paramount Pictures Studios on Labor Day Weekend Sept. 1-3, you can experience the Los Angeles Times The Taste 2012, where top wineries, restaurants and other purveyors share samplings of great wine and food.

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Colombia is a country with colorful, delicious and interesting food. The Colombian kitchen has a large influence from Spanish, African and Natives. The main ingredients of the dishes are rice, corn, beans, cassava and potatoes.

Similarly, fruits like papaya, guava, maracuyá, coconut, banana and mango are part of the Columbian staple diet. The Andean country is characterized by having so many different regions, each of which has different cultural and geographical characteristics and, therefore, a different cuisine.

There are foods, in which are used similar ingredients, however they are prepared differently in each region, this is the case of the “sancocho” (a soup), soups, tamales, meats, beverages made from corn, pepper, rice, empanadas and arepas (cornbread).

Precisely, arepas are one of the most exquisite foods. In some regions, arepas are made with dried corn dough, which is done through a manual process that involves removing the shell called “pilado.” The corn is then cooked and milled.

According to the Colombian Academy of Gastronomy, “the arepa is part of the cultural heritage and can be regarded as a symbol of national unity gastronomic.” Arepas is the ideal complement to other foods.

One of the most famous dishes is the ajiaco santafereño. Somewhat similar to a chicken broth, this soup is made of celery, corn, guasca (grass), baked potato and chicken breast. This soup is served with capers, vinegar, rice and avocado and milk cream.

Another important food, “bandeja paisa,” is characterized by its variety and abundance. This dish is made up of eggs, beans, fried plantains, arepas, pork, rice and avocado, making it a typical food in the Andean region.

While in northern Colombia, meals are noted for their high vitamin content and aphrodisiac, like casseroles, seafood and coconut rice. Also, there are other dishes like fritters, arepas with eggs, sausage and cheese mote, a soup prepared with cheese coast, yams, garlic, onion and tomato.

Among drinks, “la chicha” is made with a corn sugar mixture. This drink can be consumed in two ways: the first is to take it cool, the second option is to let it ferment and store it in the fridge to cool and then consume as a strong alcoholic beverage. Other traditional drinks are juices made from tropical fruits.

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Georgia, U.S.A. – Enjoy two of the South’s favorite foods – shrimp and grits, at this weekend festival September 14-16, 2012. With delicious food, live music, and great entertainment, “Shrimp and Grits: The Wild Georgia Shrimp Festival” is an Island-wide event that showcases the wonderful tastes, sights and sounds of Jekyll Island. The weekend features an amateur and professional shrimp & grits cooking competition, Brew Cruise, book signing, fine arts & crafts vendor village, live entertainment, and family fun entertainment.

Live music includes the following bands; Soul Gravy, Traveling Riverside Band, Shane Bridges Band, Honey Blue, and Wharfratz. All activities and entertainment are set amongst the live oaks and historic cottages of the Jekyll Island Club Hotel National Landmark Historic District.

Admission to the festival is free. New to this year’s festival is a craft brew tasting presented by Southern Eagle Distributing. Breweries include Magic Hat, RJ Rockers, Kona Breweries, New Belgium, and Southern Tier.

This year the Jekyll Island Club Hotel has decided to celebrate Shrimp and Grits all month long! That means during the month of September we are offering some spectacular deals for lunch and dinner. So, stop by before the festival to get a taste of the best and come back after because it was that good.

Join us for lunch and get a taste of our Award Winning Shrimp and Grits for just $12.50. This is a deal you won’t want to miss. Can’t make it for lunch? No problem they are also offering it as a 3-course meal for dinner. This includes a house salad or soup du jour along with Shrimp and Grits and a dessert selection. Enjoy this delectable meal for only $35.00 per person before tax.

Wild Georgia Shrimp and Grits Festival Package Includes for $285.00/per night:

• Clubhouse or Traditional Accommodations with queen, king or two double beds
• Breakfast Buffet each morning
• Two tickets to the Jekyll Island Club’s booth for their award winning Shrimp and Grits
• 2012 Festival t-shirts and official poster

Image Courtesy of  http://www.shrimpandgritsfestival.com

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Napa, California, U.S.A. — Open your cellar, unlock your wine cabinet and bring out those red (and white) capsules! Penfolds winemakers are preparing to embark on a mission to quality check Penfolds wines (15 years and older) around the United States. No other winery in the world offers such a comprehensive, and complimentary, after-sales service on such a global scale.

Over 100,000 bottles have been assessed at Penfolds Re-corking Clinics since 1991. These Clinics provide owners of Penfolds wines a distinctive and intimate wine health examination. Penfolds winemakers visually inspect the wine, open if necessary, assess quality, top-up (if appropriate), certify and re-capsule bottles, consultatively and clinically.

More than a health-check for your wine, a clinic appointment also affords a personal opportunity to meet the maker, recount the wine’s ‘story,’ discuss drinking windows, cellaring tips and much more. It’s also an opportunity to engage first hand with almost 170 years of continuous winemaking endeavor and history. Experts from Christie’s Auction House are available to investigate the investment value of prized wine possessions, family heirlooms and drinking investments.

Peter Gago, Penfolds Chief Winemaker said, “We’ve been staging Penfolds Re-corking Clinics across the globe now for more than twenty years. We’ve opened a Pandora’s Box of a huge array of wines spanning numerous decades. The experience is as fresh as it was back in the beginning—no two Clinics have been alike, no two stories the same. It’s all about people, humanity, emotion and wine. The Clinics are imminently rewarding.”

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London, U.K. — Picnics are a great way to enjoy lazy summer afternoons in the sunshine and can be a cost effective family day out. Emma Bridgewater, the handmade kitchen and dinnerware company, has created top five tips for the perfect picnic for summer 2012, so get out that summer picnicware and make the most of the sunshine while it lasts.

• Keep food simple

Think about how practical certain dishes are when you prepare for a picnic. Dishes that work brilliantly around a dining table may not be so sensible served balanced on a picnic rug. Finger food eliminates the need for cutlery and will usually mean less mess at the end of the meal!

• Choose foods which travel well

Hopefully you’ll be taking advantage of a really beautiful day, in which case your picnic will be just one part of the day’s fun. With this in mind, choosing food which travels well means dishes remain intact and that your sandwiches aren’t disappointingly soggy by lunchtime! The most delicious sandwiches are often the simplest – ham with really good mustard is a favorite, as is smoked salmon and a thin layer of cream cheese. Use lettuce or baby leaf spinach to surround mayonnaise-based sandwich fillings to keep the bread dry.

• Create a finger-food salad

Chop up chunks of cucumber, cherry tomatoes, capsicum, carrot, courgette and celery sticks to make a finger-food salad. Serve in bowls with houmous for dipping for a delicious raw vegetable treat. This way you can still serve healthy food without the need for knives and forks.

• Keep the desert simple

Bring a Victoria sponge cake and a bowl of fresh strawberries, blueberries or grapes for a refreshing end to your picnic. Avoid sticky foods and cover cakes and sugary deserts to keep insects at bay. Cheese and biscuits are popular with those who are not so keen on puddings. Keeping desserts simple is also likely to reduce the amount of cleaning up required at the end of the picnic.

• Serve fresh and fruity drinks

Homemade lemonade, elderflower cordial or fruit juices can be kept cool with an ice pack in your picnic hamper. Serving drinks in sturdy tumblers with a wide base mean they won’t get spilled when you spread out on a picnic rug on uneven ground. Wine glasses and champagne flutes may look elegant at a picnic, but can leave guests struggling to hold a delicate glass, cutlery and plate of food.

Emma Bridgewater, founder of Emma Bridgewater, comments: “Picnics are almost my favorite way to spend the day with my family when the sun is suddenly out. Of course, the great British weather can be very unpredictable, but keeping picnic food really simple means planning ahead is easy; you can still throw a delicious meal together with minimum fuss.”

Bridgewater continues: “A picnic should be really relaxed, but I like it to look pretty too. I always take a thick picnic blanket to spread on the grass and really like making the effort to serve food from pretty patterned picnicware. My favourites are melamine plates, bowls and beakers, as they’re hard wearing but lightweight, perfect for throwing into a picnic hamper.”

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An international city with over 200 vernaculars, award winning cosmopolis centre, London has everything to offer to its International guests. London is a notorious food heaven and through its diverse culinary magic has broken down language and cultural barriers between its dissidents and visitors. This is a city that is blessed with a decadence of delightful Halal cuisine from all across the Muslim world. The significance of words such as Halal (meat that is slaughtered according to Muslims customs) and Kosher (Jewish meat) have become synonymous of many London restaurant menus.

With its large Muslim population, the restaurants serving Halal food in London have multiplied over the years. London’s Halal restaurants have been preparing for months for the arrival of Olympics 2012 and the holy month of Ramadan where Muslims fast for 30 days from dusk till dawn. The two mega events will provide a platform for these restaurateurs to market to its Muslim and non-Muslim visitors their services and exquisite culinary delights.

The Olympics and Ramadan is a testing time for Muslims operating in food industry to observe the fast, act as hospitable hosts to their city’s guests, and manage an influx of guests at evening all wanting to be served at the same time (9 pm when fast opens). Toonari post went across the diverse hub of London to discover how restaurant owners and their workers will deal with these challenges of balancing Ramadan with Olympics in coming weeks.

Maison Touareg is a signature brand in the heart of London, specializing in Lebanese and exotic Moroccan cuisine, the notorious restaurant is famed for its quality of food, decor and its service. “Here at Maison Touareg we are gearing up for London 2012 Olympic Games.

Considering the restaurant’s location, in centre of Soho, at the heart of London and due to massive increase in number of tourists, management have decided to limit the number of bookings in order to have more availability for tourists and walk-ins.” Naz Amirshahi, Reservations and Events Manager said. “We offer Ramadan set menu to all the Muslim tourists who will be fasting in the holy month of Ramadan.”

Toonari Post asked why tourists should go to Maison Touareg? Amirshahi said “Maison Touareg is the gateway to the beautiful mixture of Moroccan and Lebanese culture and offers a truly unique dining experience throughout the Ramadan and Olympic period. Whether it was a day of sightseeing and activities in the city or the excitement of watching live games, Maison Touareg is the perfect spot to go and eat, drink and relax.”

Another popular restaurant in Bayswater, London is Khans. Famed for its grand exterior and ability to seat 300 people at any given notice, their name is a mark of quality for native Londoners. Their backup staff will be on hands to accommodate evening influx of diners.

Despite all the challenges, London is home to world class Halal dinning from continental to Mediterranean, to Arabic to Asian and has some of the best Halal restaurants in Europe. This summer, why not taste a world of flavours in all that London has to offer your palette from Iran to Morocco to Bali to Caribbean to India to America. If you are nostalgic for some Persian magic, then step over to Alounak in Paddington or visit Simurgh in Covent Gardens. Persians are famed for their artistic exotic cuisine, and London provides you with this culinary experience at a price that suites your pocket.

If you want something poetic, then cross over to the world of Rumi in many of city’s popular Turkish restaurants ranging from an average price to exclusive five star dinning. Middle East and North Africa is right at your threshold from lascivious Lebanese dining in Mayfair’s Fakherldine to exquisite North African dining in South Kensington’s Pasha to signature brands from casual to themed eateries from Morocco, Egypt, Algeria and Lebanon lining the Edgware road area.

For fast food enthusiasts, tempting arrays of Halal McDonalds, KFC, and subway are scattered all across the city. Now if you are American and missing your double whoppers, exotic milkshakes then visit Tinsletown in Bayswater. For bagel lovers, there is Bagel bite serving Halal English breakfast, light breakfast and variety of bagels with delightful fillings at Bayswater.

For steak lovers there is Steak Out in Tooting, Sahara Grill in Leyton or initially you can go and divulge in some retail therapy at Westfield shopping centre, where world famous chain steakhouse offers premium signature style Halal steak. For Halal Italian, visit Coffee Max in Tooting, where the extensive menu offers everything and anything Italian.

For people with exotic taste buds, there are many Indonesian and Malay restaurants known for their fine resplendent dining. Halal Chinese, Cantonese, Peking and Thai restaurants are also all over the city, especially in China town. You will also get a flavour of Halal Carribean food at Guanbana in Camden town. And those with fiery taste, South Asian restaurants specializing in Indian, Bangladeshi Afghani and Pakistani food are plentiful.

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Austin, U.S.A. — After months of fierce competition to narrow down the finalists from 300 original contestants, Whole Foods Market’s top three meat cutters are going head-to-head to crown the company’s Best Butcher at Meatopia, the nation’s largest festival of all things meat, September 8 in New York City. Tickets are available at meatopia.org.

The annual contest celebrates traditional butchery and recognizes the company’s most accomplished meat cutters. The finalists are:

• John “Kabali” Kalabolas (West Coast champion from the Northern California region)
• Andy “The Animal” Alcorn (Central U.S. champion from the Rocky Mountain region)
• Armand “The Arm” Ferrante (East Coast Champion from the Northeast region)

Some 3,000 attendees will watch two rounds of cutting competitions and a final round to test finalists’ creativity. Each will invent an entirely new cut of meat – a steak, chop or roast the world has never seen before. The winner enjoys bragging rights, and their cut placed in Whole Foods Market stores nationwide, starting September 15.

Whole Foods Market and Thrillist, the free daily email that sifts through the junk to find the best of what’s new in your ‘hood, are sending a lucky winner to Meatopia to witness the contest. The grand prize includes airfare for two, hotel accommodations, and early access to Meatopia. Meat lovers can enter online by August 5.

“Our butchers spend years and even complete apprenticeship programs cultivating their skills; this contest is our way of recognizing their accomplishments,” said Theo Weening, Global Meat Buyer for Whole Foods Market.

This event highlights the company’s meat quality standards: no antibiotics, no added hormones*, and no animal byproducts in feed. Plus, all of the beef, pork and chicken sold at Whole Foods Market comes from farms certified to the 5-Step Animal Welfare Rating™ program.

“Meatopia honors all aspects of meat, so butchery is an essential element of the event. Since Whole Foods Market has the country’s greatest network of master butchers, and an unrivalled commitment to humane, healthy meat, they were our first choice for a partner,” said event founder Josh Ozersky.

Image Courtesy of   Whole Foods Market

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Wichita, U.S.A. – Cargill Beef, a business unit of Wichita-based Cargill Meat Solutions Corporation, on July 22, 2012 announced an immediate Class I voluntary recall of approximately 29,339 pounds of 85-percent-lean, fresh, ground beef produced at the company’s Wyalusing, Penn., facility on May 25, 2012, due to possible contamination from Salmonella Enteritidis. Cargill is initiating this recall as a result of its own investigation and information provided by federal health and regulatory agencies.

The ground beef involved was repackaged for sale to consumers by Cargill’s customers. For a list of packages associated with this recall, consumers should refer to the USDA recall website.

USDA has confirmed that the strain of Salmonella Enteritidis associated with the ground beef recall is not antibiotic resistant. There are more than 2,400 strains of naturally and randomly occurring Salmonella found throughout nature.

“Food borne illnesses are unfortunate and we are sorry for anyone who became sick from eating ground beef we may have produced,” stated John Keating, Cargill Beef president. “Ensuring our beef products are safe is our highest priority and an investigation is underway to determine the source of Salmonella in the animals we purchased for harvest and any actions necessary to prevent this from recurring.”

USDA food safety guidelines for safely handling and preparing food can be found on the USDA Internet website and serve as helpful food safety reminders. Beneficial ground beef food safety tips include:

• Cook ground beef to an internal temperature of 160° F using a thermometer to confirm;
• Be careful not to cross-contaminate food preparation surfaces or other fresh foods by proper handling, keeping them separated and properly washing cutting boards;
• Properly defrost frozen ground beef in a refrigerator for at least 24 hours before cooking.

Cargill is contacting its customers to make certain they know which of their ground beef products are affected by this recall. Consumers are urged to return any opened or unopened packages of listed ground beef to retailers. Cargill is working closely with its customers to make certain as much of the product is retrieved as possible. Consumers with questions about recalled ground beef products may go to http://www.cargill.com/products/ground-beef-recall.

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Seattle, U.S.A. – Allrecipes.com, the world’s #1 digital food brand, celebrates its 15th Anniversary with more than 15 billion recipes viewed, 14 million app downloads, 1,000 original videos created, and nearly 200 million pieces of content uploaded, saved or shared by more than 25 million home cooks around the globe since 1997.

On July 23, 2012, the site launched #RecipeForHappiness, a social campaign commemorating the happy moments made possible in the past 15 years by the shared recipes and content of Allrecipes’ community members.

Food brings people together and shared recipes create an opportunity for one person’s recipe to contribute to another person’s happy moment. Allrecipes is capturing this sentiment with its #RecipeForHappiness photo app on Facebook. Anyone can contribute by tagging photos on Instagram with #RecipeForHappiness or visiting Allrecipes’ Facebook app to create a customized #RecipeForHappiness Recipe Card. Allrecipes showcases the #RecipeForHappiness movement in a video that can be viewed and embedded via YouTube.

In honor of its 15th Anniversary, Allrecipes is also offering its top-rated Dinner Spinner Pro iPhone app at a discounted price for a limited time. Starting today and through August 5, the app is available for only 99 cents in the Apple App Store.

“Allrecipes’ growth and success would not be possible without our community that has graciously shared their recipes, photos, reviews and lives with each other through our site over the past 15 years,” said Lisa Sharples, president of Allrecipes.com. “We are extremely grateful for the millions of home cooks that have been a part of Allrecipes’ and each other’s #RecipeForHappiness. We look forward to sharing 15 more years of delicious and happy moments together!”

Allrecipes’ Top 15 Recipes of All-Time

Additional Allrecipes All-Time Stats

• 2.5 billion visits
• 820 million pages viewed from mobile devices
• 180 million recipes saved to Allrecipes’ Recipe Boxes
• 7.5 million registered cooks
• 7 million recipe ratings and reviews

Much has changed in the food landscape since 1997, when five anthropology graduate students launched CookieRecipe.com, one of the first social sites online. The students launched dozens of sister sites (BreadRecipe.com, ChickenRecipe.com, etc.), experienced rapid growth, and eventually merged all the sites into one, Allrecipes.com.

Use of recipe websites as the #1 resource for cooking has surged 207 percent since 1999, spurring Allrecipes.com to become the #1 site for women and a top 10 social site today. Allrecipes has been the world’s #1 recipe site consecutively for the past three years and continues to see double-digit YoY growth with 17 global sites, 17 new mobile sites and 9 top-ranking mobile apps.

According to the Allrecipes.com Then and Now survey, hosted on Allrecipes.com in July 2012 with participation from 2,500 U.S.-based Allrecipes community members. No incentives were used to reward or incent participation. The Then and Now survey was based on questions from Allrecipes’ 1999 Motivationssurvey, and provided food and technology trend data for the past 13 years.

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Minnesota, U.S.A, — For more than three decades, Minnesota Farmfest has been a destination for thousands of local residents, regional farmers, top producers, academic leaders, politicians and agriculture organizations and associations. This year’s event kicks off Tuesday, August 7  at the Gilfillan Estate, seven miles southeast of Redwood Falls, Minnesota.

In addition to political forums, issues affecting farmers will also be debated. The first – Water Quality Initiatives – will be led by Linder Farm Network Farm Director Lynn Ketelsen on August 7  at 1:15pm. The panel includes top ag policy makers including Dave Frederickson, MN Commissioner of Agriculture; Kevin Paap, President, MN Farm Bureau;  Doug Peterson, President, MN Farmers Union; and Lawrence Sukalski, Chairman, MN Ag Water Resource Center.

“Once again, Kent Thiesse has done an incredible job at putting together our Minnesota Farmfest forums,” says Raymond Bianchi, vice president and group show director of IDEAg. “These forums offer attendees access to policymakers that need to hear from them. This year’s forum is one of our best.”

At 2:45pm on Tuesday, U.S. Senator Al Franken will open “The Renewable Fuel Standard: Fueling the Agriculture and Energy Industries.” The discussion will be led by panel members - Tom Buis, CEO of Growth Energy; Tim Rudnicki, Executive Director, MN Bio-Fuels Assn.; Brad Nelson, President, MN Ethanol Producers Assn.; Chad Willis, Chair, National Corn Growers Assn. Ethanol Committee; and Doug Peterson, President, MN Farmers Union.

On Wednesday, the afternoon panel will discuss Consumer Preferences: Future changes for the livestock industry and on Thursday, Innovation in Agriculture: Opportunities from the University will be the topic for Thursday’s program. For more information, log onto http://www.ideaggroup.com/farmfest. Registration is sponsored by NAPA Auto Parts.  Qualified attendees can register for free admission at www.IDEAgGroup.com/Farmfest.

In its third decade, the IDEAg Minnesota Farmfest continues to connect industry leading manufacturers/providers with decision making producers. It is a leading agricultural event, drawing attendees from around the region. Minnesota Farmfest is visited each year by more than 35,000 attendees with over 600 vendors.

The Minnesota Farmfest forums are developed by former University of Minnesotaeducator Kent Thiesse. Each year, thousands attend to hear from leaders in the field discussing topics on national and state agricultural policy issues affecting rural Minnesota.

Minnesota Farmfest is produced by IDEAg, a property of Cygnus Business Media. The company reaches millions of professionals annually. As one of America’s top business-to-business media companies, Cygnus is leading the way in providing targeted content to top decision-makers and organizations.

The company’s corporate initiatives and organizational architecture are built with one goal: fully engaging audiences in aviation, building & construction, public safety & security, and agriculture vertical markets, as well as diversified industries such as transportation, printing, accounting, and vending. Visit Cygnusb2b.com to learn more.

Image Courtesy of  Chapendra

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