Fresh Produce Discussion Blog

Created by The Packer's National Editor Tom Karst

Wednesday, March 25, 2015

Farm Bureau Urges New York Mayor to Rein in Carriage Ban



WASHINGTON, D.C., March 25, 2015 – Writing that horse caretakers take pride in protecting the health and safety of their animals and horse-drawn carriages are iconic guides to many American cities, the American Farm Bureau Federation has called on Mayor Bill de Blasio to withdraw his proposed ban on historic horse-drawn carriages in New York City.

“This valued tradition allows people to connect with the horses and tour the city in a historic and unique way,” AFBF President Bob Stallman said. “New York City’s carriage horses have been an important asset to citizens and visitors throughout the years. Despite activist rhetoric that these horses are tortured and mistreated, they are in fact well cared for and valued.”

City horses, like their farm and ranch peers, generally live long, healthy lives. They receive regular examinations and treatment from veterinarians to maintain good health: The horses also get ample rest, including five weeks of vacation to the countryside each year. The carriage industry operates under strict safety guidelines and the watchful eye of both the city’s Department of Health and the American Society for Prevention of Cruelty to Animals. Horse owners know their livelihoods depend on keeping their animals safe and healthy: They wouldn’t jeopardize that.

“New York City’s proposed ban isn’t coming from people who work with horses day-to-day,” Stallman said. “Their claims aren’t based on science or recommendations from veterinarians. In fact, they ignore the expertise of ranchers, livestock owners, and animal care professionals who work with animals every day and have been caring for these horses for centuries.”

Tuesday, March 24, 2015

Farmers and Ranchers Embrace Drones in Agriculture



WASHINGTON, D.C., March 24, 2015 – Farm Bureau member Jeff VanderWerff explained the value and risks of unmanned aircraft systems (UAS) in agriculture in his testimony before a Senate subcommittee today. The Michigan farmer and agronomist discussed how farmers and ranchers are leading the way in exploring commercial use for this technology.

America’s farmers and ranchers embrace technology that allows their farming businesses to be more efficient, economical and environmentally friendly. VanderWerff sees these benefits firsthand on his farm where he where uses precision technology. “I rely on data to produce the accurate information critical to my day-to-day business decisions. These decisions affect my yield, environmental impact and ultimately the economic viability of my farm,” he said.

According to VanderWerff, UAS would provide a valuable tool for farmers and ranchers to manage their fields and respond to threats quickly before they turn catastrophic. “Currently, I spend about 12 hours a week walking the nearly 3,000 acres of land we farm. This may be effective, but it is not efficient,” he said. UAS can also help farmers reduce their environmental impact. “With the imagery from unmanned aircraft, I can spot-treat sections of my fields as opposed to watering and spraying the entire field,” VanderWerff said.

Precision technology does not come without potential risks, however. Farmers and ranchers must be sure their data is secure and cannot be used unfairly against them by any third party, including the government. “The use of unmanned aircraft will be an important addition to a farmer’s management toolbox, but it is critical that the data remain under the ownership and control of the farmer,” VanderWerff said.
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Monday, March 23, 2015

Paula Deen Premieres on EVINE Live Selling Exclusive Food and Pantry Product Line and Interacting with Fans on Google+ Hangouts

MINNEAPOLIS, MN – March 19, 2015 – EVINE Live Inc. (NASDAQ: EVLV), a digital commerce company (evine.com), will debut Paula Deen’s Kitchen on Thursday, March 25th, 2015. Fans will also have an opportunity to interact with Paula and her family in live Google+ Hangouts online. Paula Deen, a culinary icon who has authored 14 cookbooks that have sold more than 11 million copies, is bringing her Southern charm to EVINE Live along with a fabulous collection of exclusive food and pantry products, plus delicious, mouth-watering recipes.

“We’re thrilled to finally debut Paula Deen’s Kitchen,” said Russell Nuce, Chief Strategy Officer of EVINE Live. “Our viewers have been buzzing with excitement on social media since we announced on February 13th that she would be joining us. We look forward to welcoming her fans to the network, where they will be able to shop, share, and smile with their favorite ‘Queen of Southern Cuisine.’”

“I’m so excited to debut my new show on EVINE Live,” said Paula Deen. “Y’all are going to love the fabulous and flavorful products we have lined up for you to enjoy!” 

During multiple live shows, Paula will offer an exclusive assortment of food and pantry items for purchase, including her Signature Ham, Ooey Gooey Butter Cake mix, sugar-free chocolates, cooking-essential spices and rubs. Paula will also present a limited number of signed cookbooks and other exclusive products only available at EVINE Live.

Fans will have the opportunity to get up close and personal with Paula throughout the day. After her 12pm ET show on March 25th, Paula will be joined by her family and fans in a live Google+ Hangout to share family stories, favorite cooking moments, and more. Fans will get the chance to have their questions answered by Paula live on-air and online. Visit http://www.evine.com/pauladeen to learn more about Paula Deen’s Kitchen.

Culinary icon and Queen of Southern Cooking, Paula Deen is a self-made success story who learned the secrets of Southern cooking from her grandmother. Paula’s first business, The Bag Lady, started her successful career and led to the opening of her first restaurant, The Lady and Sons, with her two sons Bobby and Jamie five years later. In 2014, Paula launched the Paula Deen Network, an interactive digital cooking and lifestyle network that combines great recipes, meal-planning tools and more.


Viewers are invited to tune in to EVINE Live via cable and satellite, mobile apps, and online at http://www.evine.com. EVINE Live airs on DIRECTV channels 73 and 316, DISH Network channels 134 and 228 and the nation’s top cable providers. Find the EVINE Live channel in your area: http://bit.ly/1CNa450.

Thursday, March 19, 2015

Brian Puff Named Named TCA Highway Angel



Professional truck driver kept calm under pressure to help accident victims

Alexandria, Virginia – Brian Puff of Jacksonville, North Carolina, a professional truck driver for Crete Carrier Corporation of Lincoln, Nebraska, has been named a Highway Angel by the Truckload Carriers Association (TCA). He is being recognized for his willingness to stop and help at the scene of a fatal accident.
On October 14, 2014, in the late morning, Puff was headed westbound on I-80 near North Platte, Nebraska. An SUV passed him and then suddenly crossed the median. It plowed head-on into a tractor trailer that was heading eastbound. That vehicle burst into flames, but its driver managed to jump out just in time. Too dazed to think clearly, the tractor trailer driver was unable to tell Puff what type of load he was carrying. Puff feared there could be hazardous materials inside the trailer, so he got the man into his truck and drove him a quarter mile up the road to a safe location.
Puff then parked and ran back to the SUV to check on the condition of the driver who had caused the accident. Unfortunately, there was not much that could be done, as he had been mortally injured. Puff stayed with him, comforting him until he passed away.
Then two bystanders told Puff that they thought they had seen children’s clothes in the car, so he began frantically searching through the back seat for possible children – or bodies. He was greatly relieved to find that they had been wrong… no one else was there.
Finally, while waiting for the first responders to arrive, Puff noticed several bystanders taking pictures and videos of the gruesome scene, never offering to help. He yelled at them to get away from the tractor trailer because the type of load was unknown and could be dangerous. The tractor trailer driver finally produced a document showing that his load was not hazardous, so when the police arrived, Puff was able to tell relay this important information and give a statement about what he had witnessed.
“I can’t begin to tell you how glad I am that there were no children involved,” said Puff, who performed crash, fire, and rescue services for the U.S. Marines for more than eight years before becoming a professional truck driver.
He continued: “The sad thing was that if the driver of the SUV had been wearing his seatbelt, he would have lived. I just hope he didn’t suffer.”
For stopping and helping that day, TCA has presented Puff with a certificate, patch, lapel pin, and truck decal. Crete Carrier Corporation also received a certificate acknowledging that one of its drivers is a Highway Angel.
TCA's Highway Angel program is sponsored by EpicView. Since the program’s inception in August 1997, hundreds of drivers have been recognized as Highway Angels for the unusual kindness, courtesy, and courage they have shown others while on the job.

Monday, March 16, 2015

Stored-Product Entomology at Kansas State Surpasses 100 Years


MANHATTAN, Kan. -- Kansas, known commonly as the “Wheat State,” generally produces the largest amount of hard red winter wheat in the United States, which is used for flour and bread-making. Many people work to ensure that flour is at its highest standard for consumers.
Just trace the grain from the farmer to the grain elevator, processors and retailers before it makes it into consumers’ homes. Consider the many commodity organizations and governmental agencies involved in grain production and preservation. And, don’t forget about the researchers looking for ways to solve problems and improve the process.
In 1914, entomologist George Dean taught the first stored-product entomology course at Kansas State University. Another early leader, Donald Wilbur, arrived at K-State in 1928, and taught courses and conducted research until the 1960s. A house that still stands on Juliette Street in Manhattan is a place where U.S. Department of Agriculture (USDA) scientists reared colonies of insects related to stored products and researched their control beginning in 1934.
Stored products are agricultural commodities that do not require refrigeration after harvest. Grain, grain products that include flour, dried meats and dried cheeses, as examples, fit the stored-product category.
Grain handlers and those who work in the milling industry have long known that insects can pose a problem to grain and flour quality, even before quality standards and regulations were in place by agencies such as the Environmental Protection Agency, Food and Drug Administration and Federal Grain Inspection Service.
By working with stored-product entomologists at K-State since the early 1900s, the grain industry was on the fast track of learning how to control insects and maintain safety and quality of grains, among other stored commodities. This is especially important in making bread, a main food staple that provides for sustenance of life.
Now, 100 years after the first course, stored-product entomology research and instruction continues at Kansas State, and information is provided to stakeholders in the grain and other food industries through K-State Research and Extension.

An integrated effort
Thomas Phillips, the Don Wilbur endowed professor in stored-product entomology at K-State, has been at the university nearly eight years. When he arrived on campus, he went through old files and found former K-State Department of Entomology faculty member Robert Mills had written about the history of stored-product entomology at the university through the 1980s, when he retired.
“One of the reasons I am here is that Manhattan, Kansas is the leading center for any work—research and application—on grain and stored-grain entomology,” Phillips said.
Phillips, along with David Hagstrum, K-State adjunct professor of entomology, decided to finish the history report started by Mills and published it recently in the journal, American Entomologist. Hagstrum said part of the success of stored-product entomology research and application is due to close interactions among the university and nearby industry and government institutions. Those include the IGP Institute, Kansas Wheat Commission, USDA Center for Grain and Animal Health Research, and AIB International—all of which are located in Manhattan.
Historically, K-State has been known for its strong Department of Grain Science and Industry, Phillips said, so it makes sense for the Department of Entomology to partner with it to address issues related to insects’ role in grain handling and quality. Subramanyam Bhadriraju, who recently held the rotating Wilbur professorship in the grain science department, also works in the area of stored-product entomology.
Collaboration extends to involve agricultural economists.
“From our standpoint, we know grain is in the best condition right at harvest,” Phillips said. “The economic decision for storing grain is to make money, but you can imagine at the time of harvest the supply is high, and the price is low. People store a lot of grain and need it throughout the year. They are storing that and hedging that the price will go up, but pest control, among other things, costs money.”
Additionally, K-State’s Department of Biological and Agricultural Engineering is a close partner, as some people within the department work on storage structures and take into account factors such as cooling the grain.
“Insects are cold-blooded,” Phillips said. “The trick is to cool grain down, because you don’t want to store warm grain. Any moisture or molds can take off.”
“You can’t eliminate insects,” he continued. “The grain is cold, and the insects will be in there, but the infestation is kept in check. We have worked on ways to monitor the insect populations by sampling the grain to determine when pests become a problem.”
George Dean suggested in the early days of stored-product entomology that using heat treatment could be an effective control method in mills. While other methods have been tested over the years, including various pesticide and fumigant applications, heat treatment is still used as a preferred control method today, especially as chemical controls are phased out or not preferred.
Using fluidized-bed dryers is one way to heat moving grain. The grain is transported on a bed, and it bounces as heated air is applied. The heat kills the insects, and the grain has time to cool.
“Fluidization is used to get air space in the grain,” Hagstrum said. “You can put hot air around the grain to kill the insects. We would never heat all the grain in the bin and keep it that way, because you could damage it.”
K-State researchers study ways to use heat treatment as an effective pest management strategy. Further, as wheat in particular becomes flour, more collaboration and research is necessary with cereal chemists and professionals involved in baking quality.

All the way to the grocery store
Entomologists at K-State and beyond work to identify those common insects in both stored grain and stored commodities. While some pests are more common in the grain, others prefer the flour, and many more prefer other stored commodities.
Hagstrum reported more than 1,600 insect species that affect stored commodities, including various types of products—from food products such as wheat, coconuts and cured hams, to other household products made from leather, wool or silk. This makes stored-product entomology a broad discipline.
“A review of the literature shows as you go from the grain to the finished product, there’s an increase in the number of species,” Hagstrum said.
Of the more than 1,600 identified, about a dozen are of concern in wheat, with the most damaging pest being the lesser grain borer.
“At the flour mill, you’ll be hard-pressed to find a lesser grain borer,” Phillips said. “So the insects shift a little bit. The red flour beetle becomes the major pest at the mill. Then you get to the feed mill, it’s the soft toothed grain beetle.”
“We could go all the way to the grocery store,” he continued. “I could walk down the pet food aisle and find pests; it is not uncommon to find infested bird seed. The insects could still be in products and get into people’s homes. I get several calls from homeowners.”
Consumers shouldn’t panic about insects, however, because inspectors ensure a certain standard is met at all times. In cooked commodities such as baked goods, the heating process will kill the insects.

More information
For more about 100 Years of Stored-Product Entomology at Kansas State University, published recently in American Entomologist, visit the Entomological Society of America website (http://www.entsoc.org/pubs/periodicals/ae).
Other resources on stored product management are available on the K-State Department of Entomology website (http://entomology.k-state.edu/department-info/publications/stored-product-protection.html). The book “Stored Product Protection,” co-authored by Hagstrum and Phillips, can also be accessed online through the K-State Research and Extension Bookstore (http://www.ksre.k-state.edu/bookstore/Item.aspx?catId=522&pubId=15479) or at your local extension office.

SPROUTS FARMERS MARKET® TO OPEN 200th STORE IN MANSFIELD, TEXAS MARCH 25




Crowds expected for 7 a.m. Grand Opening
PHOENIX, Ariz. – March 16, 2014 – Sprouts Farmers Market, one of the fastest growing retailers in the country, will open its 200th store in Mansfield, Texas on March 25th.  This milestone represents the company's continued growth and commitment to inspiring healthy living for all by providing an easy and affordable grocery shopping experience.
Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. The complete shopping experience includes fresh produce, bulk foods, vitamins and supplements, packaged groceries, meat and seafood, baked goods, dairy products, frozen foods, natural body care and household items catering to consumers’ growing interest in health and wellness.
“Consumers’ desire to eat healthier without breaking the bank continues to build across the country, and it’s amazing to think that what began as a single Sprouts store in 2002 has transformed into what today is one of the fastest growing and most respected companies in retail,” said Doug Sanders, president and chief executive officer, Sprouts Farmers Market. “I am truly thankful to our more than 18,000 amazing team members and their commitment to making healthy eating easy, understandable and affordable for all.”
Sprouts is opening stores in three new states this year. Missouri and Alabama stores have already opened, and stores in Tennessee are scheduled to begin opening in May. Seventy percent of overall growth in 2015 will be in existing markets. The company remains committed to its 14 percent unit growth target and a long-range target of 1,200 stores across the country.
The new Mansfield store, located 1550 E. Debbie Lane, will open on Wednesday, March 25 at 7 a.m. It is the 17th Sprouts store to open in the Dallas-Fort Worth area. The public is invited to attend a ribbon-cutting ceremony to celebrate the new 27,500 square foot store. The festivities will include special events and giveaways:
Delicious muffin and coffee samples will be served to everyone in line before the doors open.
The first 200 shoppers in line will receive 20 percent off their initial total purchase.
Upon checkout, every 15th shopper will receive a coupon book featuring Sprouts savings.
One dollar deals throughout the store in addition to Sprouts’ everyday great values.
Every customer will receive one free reusable bag with purchase.
The Grand Opening celebration continues the following weekend. On Saturday, March 28, the first 200 customers to make a purchase will receive a coupon booklet for five free sandwiches, and on Sunday, March 29, upon checkout, every 15th customer will receive a $5 coupon for a purchase of more than $15 the following week.

Thursday, March 12, 2015

Coalition of NGOs releases nanotech recommendation reflecting concern about use of nanotech in foods Companies Urged to Address Potential Risks from Emerging Technology


WASHINGTON, D.C. – Responding to rising concern about manufacturers using unregulated nanomaterials in food, a coalition of advocacy groups in the U.S. and abroad has released a policy recommendation for companies in food-related industries to assist them in avoiding or reducing the risks from nanomaterials in food products and packaging.
The recommendation requests that companies: adopt a detailed public policy explaining their use of nanomaterials, if any; publish a safety analysis for any nanomaterials being used; issue supplier standards; label all products that contain nanoparticles smaller than 500nm; and adopt a hierarchy of hazard controls approach to prevent exposure of its employees to nanomaterials.
Nanomaterials are engineered materials containing extremely small particles; a human hair is 100,000 nanometers wide. Studies have indicated that a range of health harms may be caused by ingestion or inhalation of nanomaterials. The United States Food and Drug Administration, which has not yet issued nanomaterials regulations for food additives, states in its guidance that they “are not aware of any food ingredient... on the nanometer scale for which there are generally available data sufficient” to determine that the ingredient is Generally Recognized As Safe.
The Nanomaterials Policy recommendation is also accompanied by a fact sheet to help inform companies and consumers about the potential risks of nanomaterials. The Nanomaterials Policy recommendation was developed by As You Sow, Center for Food Safety, Center for International Environmental Law, Environmental Working Group, Food and Water Watch, Friends of the Earth, The Institute for Agriculture and Trade Policy, The International Center for Technology Assessment, and The International Union of Food, Agricultural, Hotel, Restaurant, Catering, Tobacco and Allied Workers' Associations (IUF). The goal of the Policy is to provide a single recommendation for food manufacturers, endorsed by groups working on nanomaterials policy issues, to avoid confusion and multiple mandates.
“This policy reflects an emerging consensus that using nanomaterials in foods is a risky business,” said Danielle Fugere, President of As You Sow. “Using technology before it is proven safe exposes consumers to health harms and companies to the risks of litigation and consumer backlash.”
“Products containing engineered nanoparticles are being rapidly introduced into commercial production at every stage of the food chain, yet there are no specific safety regimes or adequate hazard assessments in place to protect workers, the public and the environment,” said Ron Oswald, IUF General Secretary.
“It’s time to shed light on this novel food technology. If we continue to allow a lack of regulation and transparency, we should be prepared to deal with the consequences of walking blindly with a risky technology,” said Ian Illuminato, Friends of the Earth Health and Environment Campaigner.
“The FDA needs to complete regulations which mandate the kinds of tests that nanomaterials need to undergo before FDA review,” said Jaydee Hanson, Senior Policy Analyst at the Center for Food Safety. “It needs to formally exclude nanomaterials from Generally Recognized As Safe. All nanomaterials used in food should be considered new food additives and should be reviewed accordingly. The FDA needs to stipulate which sizes of nanoparticles can be used in food.”
“FDA’s voluntary guidance to industry on the use of nanomaterials in food products and food packaging, and FDA’s refusal to recognize that food substances are entering commerce without regulation specific to nanomaterials leaves consumers reliant on the good intentions of industry-self regulation,” said Steve Suppan, Senior Policy Analyst at The Institute for Agriculture and Trade Policy. “The pressure on FDA to make their regulations ‘least trade restrictive’ increases the likelihood that foreign food products with nanomaterials could enter into the United States without inspection and testing.”
“It is time for food manufacturers to disclose whether they use nanomaterials in their food and food packaging and release safety reviews of these additives,” said David Andrews, Ph.D., Senior Scientist at the Environmental Working Group. “The use of emerging nanotechnology may revolutionize the food industry, but safety must come first.”

Wednesday, March 11, 2015

Challenges Remain at West Coast Ports Despite Labor Agreement


Delays and uncertainty will continue to plague the ports in the short term and when the current deal expires.
LOS ANGELES – Mar. 10, 2015 – Shippers, carriers, longshoremen, businesses and consumers alike can breathe a sigh of relief in light of the tentative deal the Pacific Maritime Association (PMA) and the International Longshore and Warehouse Union (ILWU) reached on February 20. For the past nine months, labor disputes between the PMA, which represents waterfront employers (e.g. carriers that provide deep sea cargo transportation services), and the ILWU, which represents dockworkers, contributed to delays at 29 West Coast ports. These delays stemmed mainly from the ILWU’s slowdown tactics, although the PMA’s suspension of vessel operations for four days in February also contributed. The tentative five-year deal reached late last month should help restore shippers’ confidence in the West Coast ports, which handle about 42.0% of the nation’s containerized freight and cargo valued at 12.5% of GDP, according to the National Retail Federation.
However, delays and uncertainty will continue to plague the ports in the short term and when the current deal expires. Port officials say that they will not clear their container backlog for 45 to 60 days. Because the ILWU and PMA do not typically return to full productivity and manning levels in the immediate aftermath of a contract resolution, this projection likely underestimates the backlog; the Port of Los Angeles reports a lengthier three-month period until their backlog is cleared. As such, goods will continue to sit on docks or ships for prolonged periods. Shippers with time-sensitive cargo, including perishable items, will incur the highest costs from persistent holdups. Additionally, the fact that West Coast port operations are consistently disrupted for months during years when labor agreements are negotiated (e.g. 2002, 2008 and 2014) tarnishes the ports’ reputations. As such, in another five years, businesses reliant on West Coast ports can expect more congestion surcharges from the ocean carriers and trucking companies (i.e. providers of national trucking services and local freight trucking services) that handle their containers, as well as major delays and inventory shortages.
The latest PMA-ILWU dispute has driven home the importance of planning contingency routes, which many shippers are continuing to do until the congestion on the West Coast eases. Retailers and providers of freight forwarding services have shifted some of their cargo volume to ports on the East Coast, which are near major population centers and headquarters for many large retailers that dominate US container imports. Additionally, growing ports such as Charleston and Savannah experience little to no labor disruption. Shippers are also diverting their goods through Gulf Coast, Canadian and Mexican ports to avoid West Coast delays, and many have turned to air cargo transportation services as an alternative to ocean carriers for shipping high-value goods to and from Asia. Still, when West Coast ports are functioning at normal productivity and without crippling backlogs, they are regarded as the most cost-effective way to market for about 70.0% of US imports from Asia. The competitive advantage these ports can offer in terms of location and infrastructure makes the tentative agreement reached last month a positive step.

Tuesday, March 10, 2015

How to Take a Good Picture of Food



Food photography is hard, but so many people are doing it... or trying to anyway

When was the last time you signed onto social media and saw a picture of what a friend or celebrity was eating? Probably today. And no, filters don't make it look that much better. Pictures of food can look just as delicious as the main course itself... if you follow simple tips to showcase what you are about to eat, or already eating in some cases.
Florida resident Chef Apple (IAmChefApple.com) attended culinary school in Paris, worked in and owned upscale restaurants, has written cookbooks and whipped up many delicious meals in the kitchens of stars like best selling author Tom Clancy, Olympic Gold Medalist Michael Phelps, Illusionist David Copperfield and late actor and comedian Robin Williams. Now, she wants to help all of those "food photographers" learn a thing or two. Here are her five simple to steps to making your grub look good.
1.) Let the food cool before snapping the pic. If it's hot, you can't spray it with olive oil to make it glisten.
2.) Use natural light. A flash will ruin the picture. If you can't get near a window or door, turn on the lights and make sure there are no shadows near the plate.
3.) Think of the entire image. What's in the background? Throw in some unique, colorful plates and bowls or towels.
4.) Try a few different angles. Shot the bowl from the top, then from the side, but at an angle. It's also cool to see the food half eaten with some crumbs on the plate.
5.) Throw in a garnish or some drizzle to show that it doesn't only taste good, but looks good too.


Friday, March 6, 2015

DeLauro, Slaughter Statement on US-Korea Trade Deficit Numbers



WASHINGTON, DC--As we approach the 3rd anniversary of the Korea-US Free Trade Agreement (KORUS), the U.S. Census Bureau today released their monthly goods trade deficit data. The data reveals a record-breaking $3 billion deficit with Korea. This comes as the Administration pushes to finalize the expansive, 12-nation Trans-Pacific Partnership agreement that was modeled upon KORUS.

The data released today does not reveal the full scope of the trade deficit as it includes the re-export of foreign-made goods through US ports. Since entering into KORUS, the trade deficit with Korea has grown by a staggering 72 percent and has contributed to 70,000 jobs lost.

“Any dialogue about U.S. trade policy must focus first and foremost on the impact on jobs and wages,” said DeLauro. “Massive trade deficits, like the one outlined by the Census Bureau today, equate to job loss and a significant weakening of the U.S. economy. Unfortunately, the Trans-Pacific Partnership is more of the same. That is why I do not support the Administration’s continued pursuit of fast track trade promotion authority for the Trans-Pacific Partnership. The overwhelming majority of Democrats in the Congress agree that we will not give away our authority to set trade policy for a massive multilateral free trade agreement that will only worsen the economic conditions for the citizens we serve.”

“Another month, another record-breaking trade deficit with our most recent free trade agreement ‘partner,’ South Korea,” said Slaughter. “We can see why the administration wants to fast track the Trans-Pacific Partnership, because if they have to debate our nation’s trade policy and allow congressional input into the deal, the public will realize that other countries have been eating our lunch when it comes to these agreements. Any lawmaker even thinking about voting for another job-killing trade deal should take a serious look at the data from this Korea agreement and think about whether they want to be responsible for shipping their constituents’ jobs overseas.”

USDA Confirms H5N2 Avian Influenza in Commercial Turkey Flock in Minnesota


First Finding in the Mississippi Flyway
The United States Department of Agriculture’s (USDA) Animal and Plant Health Inspection Service (APHIS) has confirmed the presence of highly pathogenic H5N2 avian influenza in a commercial turkey flock in Pope County, Minnesota.  This is the first finding in the Mississippi flyway.  It is the same strain of avian influenza that has been confirmed in backyard and wild birds in Washington, Oregon and Idaho as part of the ongoing incident in the Pacific flyway.
Samples from the turkey breeder replacement flock, which experienced increased mortality, were tested at the University of Minnesota Veterinary Diagnostic Laboratory and the APHIS National Veterinary Services Laboratories in Ames, Iowa confirmed the finding.  APHIS is partnering closely with the Minnesota Board of Animal Health on a joint incident response.  State officials quarantined the affected premises and the remaining birds on the property will be depopulated to prevent the spread of the disease. Birds from the involved flock will not enter the food system.
CDC considers the risk to people from these HPAI H5 infections in wild birds, backyard flocks, and commercial poultry, to be low. No human infections with these viruses have been detected at this time.  The Minnesota Department of Health is working directly with poultry workers at the affected facility to ensure they are taking the proper precautions.  As a reminder, the proper handling and cooking of poultry and eggs to an internal temperature of 165 ˚F kills bacteria and viruses.
Federal and State partners are working jointly on additional surveillance and testing in the nearby area, following existing avian influenza response plans.  The United States has the strongest AI surveillance program in the world, and USDA is working with its partners to actively look for the disease in commercial poultry operations, live bird markets, and in migratory wild bird populations.
USDA will be informing OIE and international trading partners of this finding.  USDA also continues to communicate with trading partners to encourage adherence to OIE standards and minimize trade impacts. OIE trade guidelines call on countries to base trade restrictions on sound science and, whenever possible, limit restrictions to those animals and animal products within a defined region that pose a risk of spreading disease of concern.
These virus strains can travel in wild birds without them appearing sick.  People should avoid contact with sick/dead poultry or wildlife. If contact occurs, wash your hands with soap and water and change clothing before having any contact with healthy domestic poultry and birds.
All bird owners, whether commercial producers or backyard enthusiasts, should continue to practice good biosecurity, prevent contact between their birds and wild birds, and to report sick birds or unusual bird deaths to State/Federal officials, either through your state veterinarian or through USDA’s toll-free number at 1-866-536-7593.  Additional information on biosecurity for backyard flocks can be found at healthybirds.aphis.usda.gov
Additional background:
Avian influenza (AI) is caused by an influenza type A virus which can infect poultry (such as chickens, turkeys, pheasants, quail, domestic ducks, geese, and guinea fowl) and is carried by free flying waterfowl such as ducks, geese and shorebirds.  AI viruses are classified by a combination of two groups of proteins: hemagglutinin or “H” proteins, of which there are 16 (H1–H16), and neuraminidase or “N” proteins, of which there are 9 (N1–N9). Many different combinations of “H” and “N” proteins are possible. Each combination is considered a different subtype, and can be further broken down into different strains.  AI viruses are further classified by their pathogenicity (low or high)—the ability of a particular virus strain to produce disease in domestic chickens.
The H5N8 virus originated in Asia and spread rapidly along wild bird migratory pathways during 2014, including the Pacific flyway.  In the Pacific flyway, the H5N8 virus has mixed with North American avian influenza viruses, creating new mixed-origin viruses.  These mixed-origin viruses contain the Asian-origin H5 part of the virus, which is highly pathogenic to poultry.  The N parts of these viruses came from North American low pathogenic avian influenza viruses.
USDA has identified two mixed-origin viruses in the Pacific Flyway: the H5N2 virus and new H5N1 virus.  The new H5N1 virus is not the same virus as the H5N1 virus found in Asia, Europe and Africa that has caused some human illness.  Detailed analysis of the virus is underway in cooperation with the U.S. Centers for Disease Control and Prevention.  None of these viruses have been identified in humans, nor are expected to pose a public health risk.
For more information about the ongoing avian influenza disease incident visit the APHIS website.  More information about avian influenza can be found on the USDA avian influenza page.

State Secretary Dijksma visits Koppert México



Sharon Dijksma, Dutch State Secretary of Economic Affairs, paid a two day official working visit to México on 2 March 2015. Dijksma was accompanied by 25 Dutch organisations on a trade mission focusing on the agricultural sector. Koppert México was part of the programme.

Dijksma visited Koppert Biological Systems together with Dolf Hogewoning, the Dutch ambassador to México. Rigoberto Bueno Partida, the general manager of Koppert México, provided an extensive tour that naturally included the innovative bumblebee production centre. The production of bumblebees at Koppert México is the largest in North or South America.

'Koppert México's success is partially due to our close collaboration with our headquarters in the Netherlands. In addition to our high-quality standards for natural enemies, our focus on service and quality enables us to deliver our products throughout México in perfect condition,' explains Bueno Partida. He goes on to say, 'Koppert is continuously looking to collaborate with nature in every branch of the chain. This is reflected, for example, in our collaborations with Ceickor Rappel, Ceickor University, and Ceickor Berries. Our relationships with companies like Nature Sweet, Rancho La Mision and Los Pinos are also important factors in our collaboration with nature.'

Koppert's new mission and its tagline 'Partners with Nature' appealed personally to State Secretary Dijksma. Dijksma explained that, in her function, she is responsible for supporting nature and biodiversity. Every day she looks for ways to stimulate the partnership between nature and both the agricultural and horticultural sectors.

During the trade mission, Dijksma spoke with Mexican Agriculture Minister Enrique Martínez about key themes such as cooperation in the field of agrologistics and agroparks, access of Dutch pears in the Mexican market, and collaboration between the poultry and horticultural sectors.

Dijksma not only believes that México is an interesting market for the Dutch agricultural sector, but also that the Central American country offers an alternative to the Russian market. As she says, 'The Russian boycott of horticultural products makes it clear that you shouldn't put all of your eggs into one basket.'

Webcast of U.S. Department of Agriculture Stakeholder Workshop on Coexistence



The U.S. Department of Agriculture (USDA) has posted information allowing the public to join a webcast of the upcoming stakeholder workshop on coexistence. This workshop will be held March 12-13, 2015, on the campus of North Carolina State University, in Raleigh, North Carolina.

The objective of the workshop is to advance an understanding of agricultural coexistence and discuss proposals for making coexistence more achievable for all stakeholders. Agricultural coexistence is the concurrent cultivation of conventional, organic, identity preserved (IP), and genetically engineered (GE) crops consistent with farmer choices and consumer preferences. USDA supports the successful coexistence of the different forms of agricultural production and recognizes that each contributes to the overall health of farming and rural communities throughout the United States.

Workshop participants will represent a broad range of interests and experience relating to agriculture. While attendance at the workshop is by invitation only, we invite all other stakeholders and the public to listen to or watch the workshop, which will be streamed as a Webcast online. Webcast participants will also have the opportunity to provide comments on the meeting and on any proposals discussed.

Webcast, as well as audio call-in, information is as follows:

DAY 1 - March 12, 2015 @ 8:30 a.m. ET
Webcast Link: http://mediasite.online.ncsu.edu/online/Play/68e5233e5ef0427c9f6d0c0aef8b3c151d
Dial-in: 1-888-621-9649 or 1-617-231-2734
Event ID: 419052

DAY 2 – March 13, 2015@8:30 a.m. ET
Webcast Link: http://mediasite.online.ncsu.edu/online/Play/604cf39f19954cf3b569226d50b7911a1d
Dial-in: 1-888-621-9649 or 1-617-231-2734
Event ID: 419053
For dial-in participants, you may join the teleconference 5 minutes prior to the scheduled start. If you need technical support please call AT&T Connect Support at 1-888-796-6118. If you require a list of international dial-in numbers, visit http://events.uc.att.com/events/integrate/PhoneAccessPage/OCCSAccessNumbers.asp?ExEventID=4190542

Wednesday, March 4, 2015

Feinstein Applauds McDonald’s Decision to Sell Chicken Raised Without Medically-Important Antibiotics



            Washington—Senator Dianne Feinstein (D-Calif.) today released the following statement applauding McDonald’s announcement that it would only sell chicken raised without medically-important antibiotics, which are used to treat infections in humans:

            “The tide is shifting. The largest restaurant chain in the United States has taken a huge step to eliminate unnecessary antibiotic use in chickens.

            “The CDC estimates that more than 400,000 Americans contract an antibiotic-resistant foodborne infection each year, and medical experts agree that preserving the effectiveness of antibiotics is one of the most pressing public health issues we face.

            “McDonald’s announcement demonstrates that businesses can be effective partners in ensuring antibiotic use in animals does not affect human health. Public health officials, businesses and farmers must address this issue, and I look forward to working with them to implement further change and combat the overuse of antibiotics in agriculture.”

National Restaurant Association Announces the 2015 Kitchen Innovations® Award Winners


The 2015 KI Awards showcase advancements in food safety, cook time efficiency, energy conservation and more for the foodservice industry

(Chicago) The National Restaurant Association today announced the recipients of the 2015 Kitchen Innovations (KI) Awards, which honor equipment and technologies that increase productivity for back of the house operations and benefit restaurant operators.

“As a chef it is great to see the products receiving the 2015 Kitchen Innovations Award all offer significant advancement in back-of-house operations, and demonstrate the extent to which the manufacturing companies are in touch with culinary and key operator challenges,” says John C. Metz, Convention Chair for NRA Show® 2015 and Executive Chef/CEO of Marlow’s Tavern, Aqua Blue, and Sterling Spoon Culinary Management. “Each year our independent panel of judges scans the entire industry to find the products that address and solve these challenges, advancing the entire foodservice industry.”

The 2015 KI Award recipients reflect the trends and topics most important to foodservice operators today. The 23 selected innovations specifically address: water waste reduction and enhanced energy efficiency, increased safety and sanitation, cross-functionality, faster cook-up times, space constraints – even ergonomics and smart technology that learns and adapts to various conditions.

The 2015 Kitchen Innovations® Award recipients are:

Champion® Industries, Inc.
Foodwaste Reduction System
Featuring counter-rotating, slow-speed and low-noise cutters to macerate foodwaste in a grind chamber before heading, via a slightly sloped overhead gravity feed, to a dewatering centrifuge featuring a rapidly rotating screen and screw, this innovative system uses repurposed gray water as its primary water supply, reducing water consumption by 20-30% daily.

Dagda Technologies, Inc.
FryerGate
This NSF-certified safety cover protects employees from severe deep-fryer burns by providing a spring-loaded barrier against dropped objects or slipped extremities, all without slowing down the cooking operation. It can be attached to any existing electric or gas fryer.

Duke Manufacturing Co.®
FlexTech Advanced Food Holding Platform
Utilizing a patented Atomized Humidity Generation System and specially designed internal vent duct panels that allow for active venting at each pan level, the FlexTech extends fried product holding times, maintains product quality and freshness longer, reduces food waste and increases product availability by 10-15%, all while maintaining unique flavor properties without flavor transfer.

Ecolab®
Syncra™ Total Hand Hygiene System
Easily retrofitted on hand washing sinks using the existing plumbing, this automated, touch-free, water-and-soap delivery system follows a strict, yet adjustable, 3-step process (Water & Soap, Timed Lather & Scrub, and Rinse) to ensure increased employee compliance, standardized hand-washing procedures and consistent results, all while using 50% less water than traditional hand washing.

Edlund Company LLC
Titan™ Max-Cut
Constructed from durable stainless steel and dishwasher safe, the Titan Max-Cut saves operators space and food prep time by incorporating four prep options—cutting, coring, wedging and dicing—into a single manual machine; just swap out the quick-change pusher and cartridge and move on to the next task.

EnviroPure Systems, Inc.
EnviroPure Ozone Recirculation System
Using grey water extracted from food waste to facilitate the grinding and digestion of that waste, the EnviroPure ozone recirculation system eliminates the need for fresh water to be added to the aerobic organic digester, a saving of up to 400 gallons of water per day.

Evo, Inc.
EVent™ Ductless Downdraft Ventilation Cooking Station
Featuring an internally ducted, self-contained downdraft recirculating ventilation system, this electric cooktop removes enough airborne grease vapor (less than one part/million escaped), smoke and cooking odors from the cooking surface to allow restaurants to place the cooktop in any location without the need for an externally vented air system.

Franke
Franke Air Purification System (APS300)
Using the power of ozone and UV light, but entirely within the enclosure to prevent potential exposure hazards, this self-contained and affordable purification system mounts inside walk-in coolers, scrubbing the existing air of microbes, ethylene, hydrocarbons and other contaminants to reduce odors and extend the shelf life of prepared foods and produce.

Frymaster®, A Division of Manitowoc Foodservice
FilterQuick® with Oil Quality Sensor
Boasting integrated oil-quality sensors, a patented technology that automatically monitors the health of the oil by measuring its total polar materials (TPMs), these gas and electric fryers reduce the cost of frying and improve food quality by taking the guesswork of out oil replacement.

Hestan Commercial Corporation
Longitudinal Modular Salamander/Cheesemelter/Shelving System
Hung without permanent hardware by means of unique, hook-like brackets of heavy-duty steel for optimum rigidity and durability, this modular shelving and broiler system, the latter easily switched from salamander to cheesemelter and back again, is supported longitudinally on a riser to allow complete horizontal movement, giving it the flexibility to be placed anywhere on the line for maximum functionality.

Hestan Commercial Corporation
Tri-Ferrous French Top with Maximum Center Temperature & Gradient
Available in 18-, 24-, and 36-inch widths, this French Top features a thick-gauge, fully-welded stainless steel radiant cone around its 35,000-Btu/hour gas burner to trap and focus radiant and convective heat within a controlled space below the center plate, resulting 1000+ degrees at center to as low as 320 degrees at the edges, the highest temperature delta of any French Top.

Hobart
Hobart FT1000 Flight-Type Dish Machine
The first and only ventless flight-type dish machine in the marketplace, the FT1000 boasts the industry’s lowest total cost of ownership via technological innovations such as Automatic Soil Removal (ASR), Auto Clean and Auto Delime that reduce water, energy, labor and chemical expenditures. 

HydroFLOW® U.S.A. / Genuine Energy Solutions™
HydroFLOW® Water Conditioners
These chemical-free water conditioners, both featuring induced-signal and continuously conditioning Hydropath Technology, not only dissolve and remove lime scale in appliances and piping systems, but also prevent new lime scale accumulation, kill bacteria and algae in water systems and boost filtration efficiency.

Ice Link, Inc.
Ice Link
Using vacuum technology and optic sensors, the Ice Link automatically transports cubed and nugget ice at 30 ft. per second from a central ice production area to a variety of remote locations within the same building, vertically up to four stores and horizontally up to 350 feet.

Manitowoc Foodservice
Merrychef® eikon® e4s with Panini Grill
This semi-automated, non-stick Panini press attachment, easily removable from inside the oven for cleaning, flattens and/or generates grill marks on a range of products, including bread, proteins and vegetables, all while taking advantage of Merrychef’s rapid cook technology which produces high-quality food at speeds up to 15 times faster than conventional methods.

The Montague Company
R290 Glycol Ice and Heat Sauté Station
Combining four 30,000-BTU gas burners, a glycol raised rail pan chiller and a two-drawer refrigerated base, this 48" sauté station features a revolutionary Turbo Coil designed R-290 glycol assist refrigeration system to convey proper cooling power more energy efficiently than standard air-only refrigeration systems.

Ovention, Inc.
Ovention M360 Oven
Using a breakthrough rapid cook technology without microwaves, Precision Impingement®, this compact oven is UL-certified for ventless operation and allows operators to prepare 1,000 menu items, each with different cook times and heat profiles.
RATIONAL USA
SelfCookingCenter® 5 Senses
An industry first in intelligent cooking systems, the SelfCookingCenter® 5 Senses communicates with its operator from preheat to unloading, its suite of proprietary technologies is able to measure food size and load quantity, product condition, automatically set temperature, cooking time, air speed and cabinet climate - even learn from operator tendencies - to ensure a perfect dish every time.

Schaerer Ltd.
Schaerer Coffee Art C HC
At the push of a button on its 7-inch programmable touch screen, the Coffee Art system offers speedy bean-to-cup hot and, using a propriety chilling technology that prevents ice melt or dilution, iced coffee similar in strength to drip filter but ground straight from the bean for a full-bodied flavor profile with unsurpassed freshness, aroma and taste.

ThermalRite®
Sanisteel® Anti-Bacterial Slip-Resistant Flooring
Featuring a pre-coated finish that kills and prevents 99.9% of all bacteria, mold, algae and fungi, this NSF-certified flooring boasts a slip resistance that exceeds all other major industry options in terms of pre-fabricated walk-in flooring.

True Food Service Equipment, Inc.
Hydrocarbon (R290) Natural Refrigerant Reach-In Refrigerators/Freezers
Combining state-of-the-art compressors and components with all-natural, energy efficient and environmentally friendly HydroCarbon (R290) Natural Refrigerant, these reach-in refrigerators and freezers reduce an operator’s energy consumption substantially, while maintaining food safety and quality, resulting in a lesser environmental impact and improved profit margins.

Varimixer
KODIAK Planetary Mixer
The first planetary mixer to be designed with customer input, the 30-quart KODIAK is an ergonomically correct machine that features a wider, shallower bowl for better sight lines, an intuitive control panel and a revolutionary, easy clean 3-in-1 splash guard/safety guard/ingredient chute, making it the most hygienic mixer available.

Wilpack Packaging
Seal-A-Cup™ Cup Sealing System
Using heat and pressure to apply a tamper-evident seal in seconds to a plastic cups with volumes ranging from .37-ounce to 32-ounces and diameters of 51mm, 75mm and 115mm, this lightweight, portable cup sealer prevents spillage, seals in freshness and extends product life.

KI Award recipients are chosen by an independent panel of industry experts comprised of internationally recognized food facilities consultants, multi-unit restaurant executives, and design experts. The 2015 Kitchen Innovations Judges are:

•         Dan Bendall, FCSI (Principal, FoodStrategy, Inc.)
•         Martin Cowley (Senior Manager Design and Standards, Walt Disney Parks and Resorts)
•         William Eaton, FFCSI (Chairman of the Board, Cini-Little International)
•         Foster F. Frable Jr.,FCSI (Founding Partner, Clevenger Frable LaVallee)
•         Jim Krueger, Jr., CMCE, NRAMF (Chief, Air Force Food & Beverage Business Development & Strategic Initiatives Air Force Services Activity (AFSVA) San Antonio, TX)
•         Aaron LaMotte (Director, Sodexo Performance Interiors)
•         Robert Marshall (Vice President, U.S. Operations, McDonald’s Corporation: Retired)
•         Steve Otto (Director, Capital Equipment Purchasing, Darden)
•         Kathleen H. Seelye, FFCSI, LEED (Managing Partner, Ricca Newmark Design)

Each recipient and their product will be showcased in the interactive Kitchen Innovations Pavilion at the 2015 National Restaurant Association Restaurant, Hotel-Motel Show®, held from May 16-19 in Chicago. As the global restaurant and hospitality industry’s premier trade show, NRA Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event. To register, please visit Restaurant.org/Attend/Registration. For more information about the KI program and this year's award recipients, visit Restaurant.org/Show/KI.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest annual gathering of restaurant, foodservice, and lodging professionals. NRA Show 2015 will be held May 16-19 at McCormick Place in Chicago, and BAR at the NRA Show 2015 will take place May 17-18. The events attract 63,000+ attendees and visitors from all 50 states and 100+ countries, and the event showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues, and more growth opportunities than any other industry event. For more information, visit the NRA Show and BAR Websites at Restaurant.org/Show and Restaurant.org/BAR and find NRA Show on Twitter @NRAShow, Facebook and Instagram @NRAShow.


“You’ve Got Meal”: New Service Sends Healthy Meal Plan, Grocery List & Recipes Straight to Users’ Inbox – Removing Guesswork from Eating…


Toronto, Ontario – Kate Matheson once joined millions of North Americans in that manic 6pm scramble to not only find food in her cupboards, but somehow magic it into a healthy meal. With guesswork that was driving her insane (and driving her health in a downward spiral), Matheson knew that there had to be a way to cook smarter and eat healthier. If only the solution would miraculously drop into her inbox…
Into the inbox it now drops, thanks to Matheson’s launch of E.A.T. Meal Planning Co. – which helps singles, couples and families stop wondering what to eat, instead equipping them with all they need to eat well and feel great.
At Noon each Friday, members receive a detailed email that covers a week’s dinners (all gluten-free, made from fresh, clean ingredients and often portioned to leave enough for tomorrow’ lunch), including a full grocery list and preparation instructions. It really is as simple as connecting the dots, and loving the taste.
“Everyone is strapped for time, and eating healthily often hits the backburner. I know, I’ve been there!” explains Matheson. “I had always tried to plan my meals, but didn’t ever have enough time to do it thoroughly, buy all I needed in a single trip to the grocery store and then somehow cobble it all together into something that looks and tastes great. I knew I had to change things and, combining it with my experience with a gluten-free diet, E.A.T. was born.”
Continuing, “Plans start from as little as $5 a month and literally give readers all they need to whip up life-changing healthy meals in whatever little time they have. It’s all about removing the trial, error and guesswork – guiding members through enjoying the art of cooking and all of the health benefits fresh, whole ingredients bring.”
And the results speak, or rather crunch for themselves.
“Our members are spending less money on groceries, turning takeout from a dire necessity into a month treat, throwing less of their fridge contents away each week and – to bring it all back in line with our core mandate – not seeing their stress levels sky-rocket when deciding what to eat each night. Considering you can pay for a month’s service with one less trip to Starbucks, it really is a no-brainer,” she adds.
Reviews for the service have been overwhelmingly positive. For example, Holly from Ontario comments, "Our first week on the meal plan has been amazing! Looking in the fridge last night and seeing no wasted groceries I think is what has been the most exciting. Coming home from a long day of work and knowing you have a plan for dinner is great as well!"
Nicola adds, “I was recently diagnosed with Celiac’s disease, which really put a wrench in my routine. I’ve never been a good cook and have often relied on take-out dinners. Suddenly, it was a pain to order at restaurants. E.A.T. has allowed me to take ownership of my kitchen – now I’m eating clean and tasty food my body needs, while learning good culinary techniques, and saving time and money. My boyfriend loves it, too. Thanks, EAT!"
With memberships currently available at a rock-bottom low price, those going grey over their nightly kitchen escapades (or lack of) are urged to check out the site today.
For more information, visit: http://www.eatmealplanningco.com.