Fallforgreenville Mozzarella Cheese Sticks 8 on the CPI SECURITY STAGE
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APRIL 2018 APRIL THE INTERNATIONAL & TRUSTED RESOURCE APRIL 2018 FOR THE TEA & COFFEE INDUSTRIES SINCE 1901 www.teaandcoffee.net TEA & COFFEE TRADE JOURNAL JOURNAL TRADE & COFFEE TEA Counter Culture Coffee Pursues Coffee Perfection Crafting Tea Lattes The Growing Need to Diversify Advantages of Offering Coffeehouse Wi-Fi Special Series: Sustainable Coffee Production Part II April 2018 CONTENTS CONTENTS April 2018 Vol. 190/No. 4 FEATURES 22 CONTACTS Editorial Director Sarah McRitchie [email protected] 22 Counter Culture Coffee: On a Relentless Pursuit of Coffee Perfection Editor Vanessa L Facenda By Anne-Marie Hardie [email protected] Specialties Editor Donald N Schoenholt 16 We Don’t Own Nature: Art Editor Sue Burke Coffee Producers and Diversification [email protected] By Anika Rice 16 Contributing Writers Ryan Detwiller 33 5 Tips for Coffeehouse Wi-Fi Anne-Marie Hardie Aubrye McDonagh Leigh By Ryan Detwiller Michael Maxey Yumi Nakatsugawa Rachel Northrop 35 The Powerful Role of Intangibles Carlos Ortiz Maxwell C Pollock in the Coffee Value Chain Anika Rice By Michael Maxey Alexis Rubinstein Joanna Paredes Wood Special Series: Sustainable Coffee Group Sales Manager 40 Mark Neilson Production Part II/Certification [email protected] By Rachel Northrop 47 Assistant Group Sales Manager Samantha Bull [email protected] Art of the Tea Latte 47 Sales Manager By Maxwell C Pollock Sophie Frondigoun [email protected] North American Sales Consultant 33 Scott Rogers Events Manager Megan Freeman [email protected] -
54Th ANNUAL CONVENTION June 26 - 28, 2019
54th ANNUAL CONVENTION June 26 - 28, 2019 220 N Main Street Greenville, SC Tentative Schedule Wednesday, June 26 Thursday, June 27 (cont’d) 1:00 - 6:00 pm Registration 9:00 - 11:30 am General Session (cont’d) 3:00 - 3:30 pm Associate Members Meeting Denise Ryan, MBA, CSP 3:45 - 5:30 pm Opening Session followed by the Fire Star Speaking - How to Communicate with Board of Directors Meeting Everyone Who Isn’t You OPEN TO ALL Sam Pierce, MSHA All are encouraged to attend MSHA SE District Update Including spouses & guests 11:30 am - 12:30 pm Lunch Buffet - Non-Golfers 12:30 pm Golf Tournament The Preserve at Verdae Randy Weingart, NSSGA Transportation will be provided Aggregate Research - Shot Gun Start Then and Now - A Thirty Year Perspective 12:30 - 3:30 pm Scavenger Hunt Cards must be turned in by 3:30 pm Drawing for the $250 Grand Prize will be Awarded at the Friday Celebration Breakfast 5:30 - 6:30 pm Hospitality Suite 12:30 - 5:30 pm Free Time for non-golfers 6:30 - 7:30 pm Welcome Reception 5:30 - 7:00 pm Hospitality Suite NOTE CHANGE: with Heavy hors d’oeuvres 7:30 - 10:00 pm NCAA DINNER WILL BE NOTE CHANGE: TONIGHT in the Hyatt DINNER ON YOUR OWN - 10:00 -11:59 pm Hospitality Suite This is the night to take clients to dinner Thursday, June 27 To enjoy the sights and sounds 7:30 am - 12:00 pm Registration of Greenville, SC 6:00 - 11:00 am Breakfast Buffet - Roost The Band Whitehall will be (864) 298-2424 playing on the NOMA outside the Tickets will be in the Hyatt from 5:30 - 8:30 pm registration packets for you to 10:00 - 11:59 pm Hospitality Suite eat at your leisure in the Roost Restaurant Friday, June 28 9:00 - 11:30 am General Session 8:00 - 10:30 am Celebration Breakfast Gary J. -
Fair Trade 1 Fair Trade
Fair trade 1 Fair trade For other uses, see Fair trade (disambiguation). Part of the Politics series on Progressivism Ideas • Idea of Progress • Scientific progress • Social progress • Economic development • Technological change • Linear history History • Enlightenment • Industrial revolution • Modernity • Politics portal • v • t [1] • e Fair trade is an organized social movement that aims to help producers in developing countries to make better trading conditions and promote sustainability. It advocates the payment of a higher price to exporters as well as higher social and environmental standards. It focuses in particular on exports from developing countries to developed countries, most notably handicrafts, coffee, cocoa, sugar, tea, bananas, honey, cotton, wine,[2] fresh fruit, chocolate, flowers, and gold.[3] Fair Trade is a trading partnership, based on dialogue, transparency and respect that seek greater equity in international trade. It contributes to sustainable development by offering better trading conditions to, and securing the rights of, marginalized producers and workers – especially in the South. Fair Trade Organizations, backed by consumers, are engaged actively in supporting producers, awareness raising and in campaigning for changes in the rules and practice of conventional international trade.[4] There are several recognized Fairtrade certifiers, including Fairtrade International (formerly called FLO/Fairtrade Labelling Organizations International), IMO and Eco-Social. Additionally, Fair Trade USA, formerly a licensing -
Item Fact Sheet Beer Cheese Soup
Beer Cheese Soup ITEM FACT SHEET BEER CHEESE SOUP New from Taste Traditions! This smooth, cheesy, creamy soup is made using a hearty golden lager beer melded into a rich white cheddar cheese blend. Garden vegetables This smooth, cheesy, creamyblended soup with a istouch made of Dijon usingmustard are a addedhearty to enhance golden this classic lager flavor profile.beer melded into a rich white cheddar Product Last Saved Date:14 September 2018 cheese . Garden vegetables blended with a touch of Dijon mustard are added to enhance this classic flavor profile. Product Specifications: Nutrition Facts Code GTIN Pack Pack Description 32 Servings per container 102902 00015094102905 2 X 8 LBR 2 / 8 Lb Bags Serving Size 8 oz. Brand Brand Owner GPC Description Amount Per Serving Calories 240 TASTE TRADITIONS TASTE TRADITIONS Soups – Prepared (Frozen) % Daily Value* Gross Weight Net Weight Country of Origin Kosher Child Nutrition Total Fat 16 g 20% 16.7 LBR 16 LBR USA Undeclared No Saturated Fat 9 g 46% Trans Fat 0 g Shipping Information Cholesterol 45 mg 15% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Sodium 960 mg 42% 14.5 INH 8.25 INH 5 INH 0.3461 FTQ 13x9 540 Days -10 FAH / 0 FAH Total Carbohydrate 12 g 4% Ingredients : Dietary Fiber 0 g 1% WATER, PASTEURIZED PROCESS UNCOLORED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE -
Wisconsin Cheese
SPRING 2021 cooking & entertaining with wisconsin cheese SOMETHING FOR EVERY“BUNNY” Spring side dishes, new appetizers and more! EASY BRUNCH BAKES | DESSERT CHEESE BOARD | BEER + CHEESE PAIRINGS LETTER FROM THE EDITOR EDITOR IN CHIEF Suzanne Fanning Senior Vice President, Spring is in the air. Goodbye, snow Dairy Farmers of Wisconsin and cold! I love this time of year— Chief Marketing Officer, the air smells fresher, gardens Wisconsin Cheese are waking up as sleepy daffodils EDITORIAL TEAM triumphantly push through the soil and Amy Thieding the grayness overhead starts giving Managing Editor way to sun-streaked blue skies. But DIGITAL TEAM my favorite thing about the return of LuAnn Lodl warmer weather? It’s PATIO SEASON! Interactive Communications Director Sydney Daly My family loves, loves, loves to eat Digital Marketing Director outside. We even built an outdoor Lizzy Schultz kitchen complete with a bar, grill and Social Media Specialist refrigerator to maximize our patio time. We’ve also been known to cook dinner in our fire pit—campfire style—and PUBLIC RELATIONS TEAM dine, while watching an outdoor movie. After all, living in Rachel Kerr Sr. Director, Experiential & Brand Marketing Wisconsin, we must take advantage of every nice day we can Lizzie Duffey get! All the alfresco ideas featured on pages 17-26 will help Public Relations Manager make each one of those days delicious. EDITORIAL PARTNERS When my kids were young, we celebrated Easter by hosting Stephan & Brady, Inc. egg hunts and feasting all day long. Serving yummy food Troy Giesegh is a tradition we still hungrily and happily follow today. -
2020 Annual Report
2020 Annual Report Ensuring the future of coffee Coffee agriculture in 2020 The world was tested in unprecedented ways in 2020, and coffee agriculture was no exception. The global pandemic proved beyond a doubt that diversity confers resilience, whether we are talking about individual coffee farms, roaster supply chains, entire global economies or coffee genetic diversity. Coffee businesses need to build resilience to thrive in the 21st century, which will require innovation and creativity across the value stream, from small family farms to global retail giants. The stakes have never been higher than they are today for a tree crop like coffee: A plant put into the ground today will suffer the full brunt of the climate crisis over the next three decades. The supply chain begins with those seedlings, meaning everyone from farmers to coffee pickers to buyers to roasters to consumers will be affected by changes unfolding in the coffeelands. Our optimism for the future is unwavering. In 2020, despite a year of enormous challenge and uncertainty, 217 coffee companies—representing one-fifth of the global coffee market share—continued their support for collaborative science and innovation to secure a sustainable future for coffee. -Dr. Jennifer “Vern” Long WCR 2020 Annual Report 2 2020 Global Highlights Ensuring high cup quality for the Three new global public goods: future—82 variety candidates and • Development of a rapid, low-cost, accessions evaluated, many for the SNP-based DNA fingerprinting first time, by cuppers from 22 platform to accelerate -
Beer Cheese Soup Pack Size: 4/5 Lbs
MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS Baked Beer Cheese Mac and Cheese Beer Cheese Soup and Pretzels Roast Chicken and Beer Cheese Marco’s Beer Cheese Soup is ultra-rich and cheesy. KEY INGREDIENTS Made with heavy cream and butter, it’s a decadent • Oskar Blues Old Chub Beer soup with onions, chunky potatoes, black pepper, and local Oskar Blues Old Chub Scottish Ale. It’s • Potatoes easy to heat and serve as a comforting bowl of soup • Green Onion or use as a creamy sauce with proteins. • Heavy Cream VISIT OUR WEBSITE READYFOODS.BIZ MARCO’S ITEM #: 7222 BEER CHEESE SOUP PACK SIZE: 4/5 LBS PRODUCT FEATURES This ready-to-go soup elimi- nates burnt and overcooked cream soups in your kitchen Versatile ingredient for creating dips, sauces and soup MENU POSSIBILITIES • Add brats and serve in a bead bowl for a beer brat soup entree • Easy to use as a dip for breads, pretzels and meat boards • An easy side to serve with sandwich specials INGREDIENT STATEMENT Ingredients: Milk (Grade A Whole Milk, Vitamin A Palmitate, Vitamin D3), Potatoes (Potatoes, Dextrose, Disodi- um Pyrophosphate [Added to Maintain Color], Potassium Sorbate [Added to Maintain Freshness]), Pasteurized Process Cheese Spread (Cultured Pasteurized Milk and Skim Milk, Buttermilk, Whey, Cream, Salt, Contains Less than 2% of Sodium Phosphate, Guar Gum, Xanthan Gum, Lactic Acid, Apo-Carotenal and Annatto Extract [colors], Enzymes), Water, Heavy Whipping Cream (Heavy Cream, Grade A Nonfat Milk Powder, and Carra- geenan), Oskar Blues Old Chub Beer, Enriched Wheat -
Methods and Challenges of Sustainability Measurement for Small-Scale Coffee Roasters
Methods and Challenges of Sustainability Measurement for Small-Scale Coffee Roasters Taylor Pfeiffer April 24, 2019 Advisor: Dr. Elizabeth Shapiro-Garza Associate Professor of the Practice of Environmental Policy and Management Nicholas School of the Environment, Duke University, Durham, NC Masters project submitted in partial fulfillment of the requirements for the Master of Environmental Management degree in the Nicholas School of the Environment of Duke University. Executive Summary Strategic consideration of sustainability in business practices can create value for stakeholders, help manage supply chain risks from climate change, improve employee and customer retention, and increase the financial performance of a company (Whelan & Fink, 2016). Following the classic adage, “what gets measured, gets managed,” businesses across industries have realized the importance of quantitative sustainability assessment for internal accountability and external transparency purposes (Gardner et al., 2018). The coffee industry has embraced the idea of sustainability, but confusion exists regarding exactly how to measure and track sustainability impacts throughout coffee’s complex global value chain. Industry groups and agricultural sustainability organizations have provided some guidance on the topic of which sustainability metrics roasting companies should measure, but efforts to standardize these criteria across the industry have thus far failed to take into account the perspectives of small-scale roasting companies. Roasters range widely in size, and those on the smaller end of the spectrum may have access to fewer resources, different partnerships, and a variety of rationales for pursuing sustainability initiatives. These three factors may influence the way in which roasting companies choose to measure their impacts. The overarching objective of this research was to document the current methods of sustainability measurement used by smaller roasters and the main challenges that these roasters face in their pursuit of measurement. -
Brunch Brunch Cocktails
big country benedict [12]* BRUNCH biscuits . chicken tenders . sausage gravy two eggs sunny side up . breakfast potatoes migas [10]* scrambled eggs . jalapeños . red and yellow peppers onions . cheddar . tortilla strips . sour cream flour tortillas . roasted salsa . black beans additions biscuit & honey butter [2.50] * bacon [2.50] crispy tamales & eggs [11] pork tamales . two eggs . salsa ranchero . sour cream two eggs [3] cilantro . queso blanco . breakfast potatoes chicken tender [2] belgian waffle [5] chicken fried filet mignon & eggs [18]* peanut butter [.50] hand-battered . sausage gravy . two eggs . jalapeño toast chicken cranberry sausage [3.50] breakfast potatoes steak & eggs [4oz 18/7oz 29]* filet . worcestershire butter . two eggs . texas toast breakfast potatoes huevos rancheros [12]* tostadas . beer-braised pork shoulder . black beans eggs . cheddar . roasted salsa . sour cream . cilantro breakfast potatoes chicken & waffles [10] belgian waffle . hand-battered chicken tenders bourbon syrup . maple syrup . butter . add two eggs [+3] “What nicer thing can you do belgian waffle breakfast [10]* smoked bacon . two eggs . bourbon syrup . maple syrup for somebody than make them breakfast” - ANTHONY BOURDAIN biscuits & sausage gravy [5] biscuits & sausage gravy breakfast [10]* two eggs . smoked bacon avocado toast [10]* garlic jalapeño toast . smashed avocado feta crema . sunny-side-up egg . side salad BRUNCH COCKTAILS FIG. 2 hair of the dog [8] tito’s vodka . house bloody mary mix . stonecloud astrodog fresh lemon 4 bounceback [9] overholt rye . firelit coffee liqueur . simple syrup woodford chocolate bitters watermelon fresca [glass 6/carafe 15] 3 5 watermelon . ginger liqueur . aperol . ginger syrup 6 lemon juice . bubbles mimosa [glass 3/carafe 8] house champagne . -
Presbyterian Homes
Presbyterian Homes - COOKS PHS Fall Winter 2020-21 Regular Week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday BREAKFAST SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG SCRAMBLED EGG BELGIUM WAFFLE CHEESE BLINTZ OATMEAL OATMEAL OATMEAL OATMEAL OATMEAL STRAWBERRY SAUCE STRAWBERRY SAUCE PASTRY PASTRY PASTRY PASTRY PASTRY SCRAMBLED EGGS SAUSAGE LINKS SAUSAGE LINKS SOUP DU JOUR BEEF VEGETBALE BROCCOLI CHEESE CHICKEN NOODLE BEEF BARLEY CREAM OF MUSHROOM MINESTRONE SPLIT PEA W/ HAM TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD TOSSED GARDEN SALAD LUNCH SWEET & SOUR CHICKEN GRILLED SIRLOIN STEAK BEEF LASAGNA TURKEY ROAST BBQ CHICKEN HERB CHICKEN PORK LOIN RICE PILAF BAKED POTATO BUTTERED SPINACH MASHED POTATOES MACARONI & CHEESE AU GRATIN PORK GRAVY ASIAN BLEND VEGETABLE ROOT VEGETABLES TURKEY GRAVY COLESLAW GREEN BEANS MASHED POTATOES BAKED SQUASH BRUSSEL SPROUT CHOCOLATE PUDDING ICE CREAM BANANA CREAM PIE BROWNIE M&M COOKIE ICE CREAM PEACH PIE SHRIMP SCAMPI CHICKEN CAESAR SALAD EGG SALAD SANDWICH ON PARMESAN CRUSTED BEER BATTERED COD TASTY MEATBALLS CHEESE BLINTZ WITH RICE PILAF BREADSTICK WHEAT TILAPIA MACARONI & CHEESE AU GRATIN STRAWBERRY SAUCE ASIAN BLEND VEGETABLE CORN CHIP MASHED POTATOES COLESLAW GREEN BEANS SAUSAGE LINKS FRUIT GARNISH BAKED SQUASH SCRAMBLED EGGS CHICKEN KIEV BAKED POTATO ROOT VEGETABLES DINNER TOMATO FRENCH ONION CAULIFLOWER CHEESE CHEESY POTATO CHICKEN NOODLE BEER CHEESE ZUPPA TOSCANA TOSSED GARDEN SALAD TOSSED GARDEN SALAD -
Nacho Waffle Fries $13 *Juicy Lucy Burger $16 Lemon
MAY SPECIALS NACHO WAFFLE FRIES $13 Topped with queso, pico de gallo, pickled jalapeños, & sour cream *JUICY LUCY BURGER $16 8 oz. patty stuffed with cheddar jack cheese, topped with roasted garlic aioli, lettuce, tomato & onion LEMON BLUEBERRY CHEESECAKE SHAKE $11 lemon juice, blueberries and cheesecake blended together then topped with cheesecake & blueberry compote SHAREABLES WHITE CHEDDAR CHEESE CURDS $12 Crispy beer battered, herb buttermilk ranch LOADED TOTS $13 Bacon, green onions, beer cheese sauce, sour cream + chili or pork $3 ROASTED BUFFALO CAULIFLOWER $10 Buffalo sauce, green onions & bleu cheese WARM BAVARIAN PRETZEL $13 Ale & cheddar cheese sauce, whole grain mustard CILANTRO LIME SHRIMP LETTUCE WRAPS $14 Chilled shrimp, diced tomato, red onion, avocado crema, cilantro, crispy onions SWEET RED ONION RINGS $12 Green onions, parmesan cheese and B-Lux sauce B-LUX WINGS WINGS $16 Wings tossed with a sauce of your choice served with celery & choice of bleu cheese or buttermilk ranch: • Buffalo • Old Bay • BBQ Bourbon • Sweet Hot PB&J • Parmesan Garlic • Plain SALADS & SOUPS CAESAR SALAD $11 Romaine, house-made croutons, parmesan, Caesar dressing + chicken $5 + shrimp $7 BUFFALO CHICKEN SALAD $14 Crispy chicken, iceberg lettuce, carrots, celery, cheddar, bleu cheese, green onion, tomato, buffalo ranch THE WEDGE $11 Iceberg lettuce, bacon, blistered tomatoes, green onions, bleu cheese, buttermilk ranch + chicken $5 + shrimp $7 CHILI CUP $7 | BOWL $9 Cheddar cheese, green onion, sour cream BURGERS & SANDWICHES Our crafted beef burger is served medium unless requested. All burgers & sandwiches are served with choice of tater tots or seasoned fries. Add egg to any burger for $2. -
2014-Campbell-Culinary-Trendscape
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Tracking the ebb and flow of North American food trends can be a daunting task, even for a seasoned culinary professional, which is why we take a team approach to monitoring food trends. We begin with our most valued resource—culinary intuition. We draw first on the expertise of our global team of chefs and bakers and the inspiration that they find in culinary tours, literature and many other sources including our trusted industry partners. This year we have taken our collective ideas and compiled our first-ever CCBI Culinary TrendScape report, which highlights what we see as the trends to watch—the foods that excite our palettes and our imagination. Some of these trends may inspire future Campbell products, while some may not. Either way, we think it’s important to stay on the pulse of what people are eating and how their tastes are evolving as a result of global influences. 2014 HOT TOPICS This 2014 Culinary TrendScape report offers our unique point of view on what we’ve These themes are identified as the ten most dynamic food trends to watch, from Brazilian Cuisine to the driving force behind Bolder Burgers. We also look at overarching themes—hot topics—that have risen this year’s top trends to the top in the marketplace. Authenticity • A Balanced Some themes, like authenticity and interest in a balanced lifestyle, have been hot Lifestyle • Distinctive Flavors • topics the past few years and remain influential in this year’s TrendScape.