Tuesday, August 30, 2016

Budwesier Labor Day survey

Based on a representative survey of 2,000 Americans (ages 21+) conducted by Learndipity Data Insights, Budweiser asked respondents about their eating, drinking, and leisure plans for Labor Day 2016.



*  A big win for barbecue lovers:  214 million Americans (67%) plan to fire up the grill this year while 115M Americans (36%) plan to watch a movie at a theater or at home.
*  Other top Labor Day activities include having some quiet time (35%), doing an outdoor activity like hiking (27%), attending a party (26%), and shopping (23%).


*  Across the U.S., 150M Americans (70% of barbecue-goers) expect to bite into a juicy burger compared to 109M hot dogs eaters (51%).
*  New trend:  Barbecued chicken (40%), now edges out steak (37%) and ribs (32%) on Labor Day plates.


*  98M Americans (44% of barbecue-goers) will drink an ice-cold domestic beer like Budweiser, while only 49M (22%) will drink an imported beer.
*  At a Labor Day BBQ, those drinking domestic beer like Budweiser are perceived as more "genuine and approachable" (70% agree for women, 59% agree for men) compared to those drinking imported beer (36% and 29%, respectively).


*  Surprise!  Eastern states have the highest percentage of Labor Day barbecue plans (70% of all residents).
*  The Western U.S. (67%) tops the South (65%) and Midwest (63%) for second place (email us for state results).

Thursday, August 18, 2016


 “Get Up and Grow!™ Tour will make 17 Kansas City stops Aug. 25-Sept. 4, 2016
with FREE recipe samples, interactive Kid’s Corner and fun giveaways

Western Missouri Tour visitors can enter the Healthy Living Challenge
for a little friendly team competition and a chance to win awards

KANSAS CITY, Mo. (Aug. 1, 2016) — It turns out the Royals aren’t the only local Kansas City team working toward a common goal this summer (and beyond). 
            There are also families, clubs, companies and congregations all across Kansas City that are looking for ways to eat and live healthier – plus countless other groups of like-minded health and wellness seekers in offices, schools, universities, places of worship, nonprofits and other organizations throughout western Missouri.
A community approach to healthy eating and living will be the focus when the Get Up and Grow! Together Tour visits Kansas City Aug. 25 through Sept. 4, 2016, as part of a coast-to-coast, 42-city expedition by Dole to promote summer nutrition and a diet rich in fresh fruits and vegetables.

One of three brightly colored Get Up and Grow! Together Tour caravans will stop at supermarkets and public events throughout the Kansas City area, offering free produce-filled recipe samples, recipe booklets and other giveaways, an interactive Kid’s Corner, and fruit and veggie-themed photo-sharing opportunities – all to showcase the fun, flavor and health benefits of a plant-based diet.
The Get Up and Grow! Together Tour will make 17 free, public stops throughout western Missouri Aug. 25 through Sept. 4. For the continually updated Tour schedule, go to www.Dole.com/GetUpandGrow.
A highlight of each Tour stop is the Healthy Living Challenge Kiosk which gives visitors an interactive opportunity to create and submit their own customized online Healthy Living Challenge to eat and live healthier. By very popular demand, Dole has added an exciting new group option to last year’s individual pledge program that encourages participants to build teams of fellow health, fitness and wellness seekers.
 Team leaders can recruit their friends, family and co-workers to join their team, and then use the onsite leaderboard to track the progress of their group against others across the country, earning points for each new team member added or Healthy Living Challenge-related share on social media.
The team with the most points at the end of each contest wins a unique and fun, healthy-eating celebration for up to 40 team members, while all Healthy Living Challenge participants are eligible to receive a gourmet-caliber culinary experience for eight people. The group events are personally hosted by Dole’s world-class chefs and culinary experts. For Healthy Living Challenge rules and other details, go to www.Dole.com/GetUpandGrow.

“We learned during last year’s Tour that the idea of camaraderie and competition has even impacted healthy eating and goal-setting,” says CarrieAnn Arias, VP of marketing of Dole Fresh Vegetables. “So, like fantasy sports, this year’s refreshed effort allows participants to form healthy-living teams committed to similar wellness goals, complete with updates and leaderboards – and then offers culinary-immersion and other group experiences to reward those teams that rise to the top.”

Wednesday, August 17, 2016

Farmers’ Almanac Launches Farmer of the Year Contest

LEWISTON, MAINE, August 17, 2016 – Farmers’ Almanac, in partnership with the American Farm Bureau Federation, announces its search for three farmers or ranchers to be recognized as “Farmers’ Almanac Farmer of the Year.”

The contest, announced in the special 200th Collector’s Edition of the 2017 Farmers’ Almanac, seeks to recognize and share the dedication, hard work and contributions farmers make to our world and society. Stories of outstanding individuals who work hard to bring food to our tables are sought.

“We’re looking for farmers and ranchers who have figured out how to keep their centuries-old, family run farms alive and thriving, as well as newcomers who may have just started out in farming or ranching,” said Farmers’ Almanac Managing Editor Sandi Duncan, Philom. “The people who work in agriculture are vital to our everyday life and we’d like to honor them in the pages of the Farmers’ Almanac.”

AFBF President Zippy Duvall added, “Farmers and ranchers have long used their ingenuity and tireless work ethic to preserve natural resources and build up local communities while producing food, fiber and fuel for consumers here at home and around the world. We’re pleased to join the Farmers’ Almanac in launching the Farmer of the Year program.”

Nominations must highlight, in 300 words or less, the following criteria:

Supporting the Tradition: How long has the nominee been in their field? How did he or she get involved in agriculture and why?
Innovation in Agriculture:  How the nominee has embraced technology or new ways of farming and ranching;
Community Involvement: How has the nominee engaged his/her community to support agriculture and/or teach us more about farming overall; and
Inspiration: How the nominee is a true leader in agriculture and deserves to be recognized.

All nominations must be received by Jan. 31, 2017, and must be submitted online at FarmersAlmanac.com/FarmeroftheYear.

Three winners will be announced in the 2018 Farmers’ Almanac and will be offered reimbursement for a one-year membership to the Farm Bureau in their county of residence and a lifetime subscription to the Farmers’ Almanac. Each of their stories will also be featured in the pages of the 2018 Farmers’ Almanac and on the FarmersAlmanac.com web site.

Friday, August 12, 2016

NIFA Announces $3.1 Million in Available Funding to Train the Next Generation of Agricultural Leaders

WASHINGTON, August 12, 2016 – The U.S. Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) today announced the availability of $3.1 million to train the next generation of agricultural leaders. This funding is available through the Food and Agricultural Sciences National Needs Graduate and Postgraduate Fellowship Grants Program (NNF).
“In the next few years, we expect to see a significant number of job openings for graduates with degrees in agricultural sciences,” said NIFA Director Sonny Ramaswamy. “The fellowship program allows us to support the next generation of scientists and innovators, who will play an integral part in the future of our food and agricultural systems.”
The NNF program is designated for graduate degree (masters and doctoral) programs and postgraduate training of the next generation of policy makers, researchers, and educators in the food and agricultural sciences. The purpose of this program is to develop intellectual capital to ensure the preeminence of U.S. food and agricultural systems.
This funding invests in experiential learning, including international experiences, for individuals who demonstrate their potential to successfully complete graduate degree programs in disciplines relevant to NIFA’s mission.
Applicants should propose training projects to support graduate fellowships in one of the eight targeted expertise shortage areas:  animal production; plant production; forest resources; agricultural educators and communicators; agricultural management and economics; food science, human nutrition and human sciences; sciences for agricultural biosecurity; veterinary sciences; food and agriculture data analytics and tools; and integrative biosciences for sustainable food and agricultural systems.
Michigan State University used a previous NIFA grant to provide veterinarians with new competencies in basic infectious and metabolic disease research through courses and research experiences in immunology, molecular microbiology, genomics, epidemiology, risk analyses, and food production systems. The University of Connecticut used a NIFA experiential learning grant to bridge the gap between theory and practice in the field of sustainable forestry.
Applications are due September 22, 2016. See the request for applications for more information.
Since 2009, NIFA has invested in and advanced innovative and transformative initiatives to solve societal challenges and ensure the long-term viability of agriculture. NIFA's integrated research, education, and extension programs, supporting the best and brightest scientists and extension personnel, have resulted in user-inspired, groundbreaking discoveries that are combating childhood obesity, improving and sustaining rural economic growth, addressing water availability issues, increasing food production, finding new sources of energy, mitigating climate variability, and ensuring food safety.

Wednesday, August 10, 2016

Public invited to participate, spectate Dove Cook-Off

YUMA, Ariz. - On Saturday, September 3, the 1st Annual World Championship Dove Cook-Off will take place at Yuma Civic Center.

Coinciding with the opening week of the early dove hunt season (Sept. 1-15), the Cook-Off will pit chefs of all skill levels in a competition to see who can create the best dove dish within the allotted time.

"This will be an exciting event," says Richard Sprague, owner of Sprague's Sports in Yuma. "Yuma is the premier dove hunting destination, so having a culinary element this season adds to the already exceptional line-up of hunting-related activities taking place that first weekend of September."

In addition to the contest itself, a series of live cooking demonstrations will start at noon, offering attendees plenty of tips and tricks for prepping, cooking, and serving the season's catch.

"Dove hunting season is huge for Yuma area businesses," says Linda Morgan, Executive Director of Yuma Visitors Bureau. "Sportsmen and women from all over the world come to Yuma for our exceptional hunting conditions and the friendly hospitality. The Cook-Off is yet another event that will certainly have visitors coming back, year after year."

Anybody interested in participating in the Cook-Off should visit YumaDoveHunting.com for entry guidelines, contest rules, and restrictions. Registration may be completed online at VisitYuma.com. Cost is $50 per team of two, and there is no charge to spectate. Judging begins at 3 p.m.

The 1st Annual World Championship Dove Cook-Off is a cooperative effort by Sprague's Sports, Arizona Game & Fish Department, Yuma Civic Center, the Arizona Western College culinary arts program, and Yuma Visitors Bureau. Businesses interested in event sponsorship should contact Linda Morgan at 928-376-0100 for information.

More details on dove hunting in Yuma can be found at YumaDoveHunting.com, AZGFD.com, and VisitYuma.com.

Thursday, August 4, 2016

Three FFA Chapters Win Money for Convention Trips to Indianapolis

Culver’s Announces Winners of the Second Annual FFA Essay Contest

PRAIRIE DU SAC, Wis.—Aug. 4, 2016—The world’s population is predicted to grow to 9.3 billion by 2050, up from 6.9 billion in 2010. To address the challenge of producing enough food to feed an increasing population, Culver’s Second Annual FFA Essay Contest prompted FFA members to discuss how they see technology impacting the agricultural industry and their ag careers, for a chance to win money to fund their chapters’ trips to the 2016 National FFA Convention & Expo in Indianapolis, Oct.19–22.
As the first-place winner, Sierra W.’s Riverton Parke FFA chapter in Indiana will receive $7,500. Wyatt N. from the Parma FFA chapter in Idaho and Hannah S. from the Seven Lakes FFA chapter in Texas will each receive $2,500 to support their chapters’ trips to Indianapolis.
“These essays are a great way for us to hear from FFA members on important agricultural topics,” said David Stidham, vice president of marketing at Culver’s, who shared that Culver’s received nearly 600 entries. “We’re continually blown away by FFA members’ passion for agriculture.”
Here are some excerpts from the winning essays:
Sierra: “Through biotechnology, we are growing more disease-resistant crops and raising healthier livestock with lower feed-to-meat ratios. We are thus producing more resources in more economical ways, and creating more dependable sources of food.”
Wyatt: “My great grandpa told me the story of him working the fields with teams of horses, planting the seeds by hand and harvesting with horses as well… When he retired, he was selling state-of-the-art combines, tractors and planters. He was the first farmer in our community to put in wheel lines; neighbors thought he was crazy. He was the first to put in a pivot, and again he was crazy. In those sixty years, technology took agricultural production to extraordinary levels.”
Hannah: “Computer programmers are needed to code the unmanned aerial vehicles patrolling the wheat fields, geneticists are vital to creating more nutritious crops and economists can help prevent surpluses and shortages by assisting farmers in producing the right amount of product for the market.”
Sierra plans to become a veterinarian, and sees technology having a significant impact on her career because it will create more efficient ways of diagnosing ailments in animals. Wyatt hopes to have a career in animal science and ag business management, and believes technology is only limited by our imagination. Hannah is interested in a career in botany because it will allow her to work on a genetic level to maximize the nutritional value of plants.
This essay contest is part of Culver’s Thank You Farmers program, which recognizes how vital agriculture is to Culver’s success. To learn more, visit www.culvers.com/farmers.

Last call for $20,000 child ag safety grants!

Proposals will be accepted until August 17 for mini-grants up to $20,000 to support small-scale projects and pilot studies that address prevention of childhood agricultural disease and injury. The National Children’s Center for Rural and Agricultural Health and Safety plans to award three grants.

Since 2002, 52 projects have been funded though the National Children’s Center. This year’s funding priorities will be given to projects that:

Identify and/or address emerging trends in agriculture that may pose risks to children, such as drones, robotics, community-based agriculture, urban agriculture and agritourism.
Address issues pertaining to barriers, motivators and interventions for keeping young children out of the farm worksite.
Address vulnerable populations, such as immigrant workers’ children, Anabaptists, African Americans and Native Americans.

For information on eligibility, how to improve your chances of being funded, submitting a proposal and other frequently asked questions, go to www.marshfieldresearch.org/nccrahs/mini-grants. Or contact Marsha Salzwedel, M.S., salzwedel.marsha@mcrf.mfldclin.edu; 715-389-5226 or 1-800-662-6900 option 8.

Monday, August 1, 2016

Dave & Buster’s, Uno Among 2016 Xtreme Eating Award Recipients

One Chain’s Burger Platter Has Nearly 3,000 Calories and 10,000 Milligrams of Sodium
WASHINGTON—Perhaps you’ve eaten a McDonald’s Quarter Pounder with Cheese.  Picture having a second one.  And a third.  And then a fourth.  Along with two medium orders of fries doused with a combined 18 packets of salt.  For most people, that’s unthinkable.  At Uno Pizzeria & Grill, it’s lunch:  The chain’s Whole Hog Burger has hamburger, sausage, bacon, prosciutto, pepperoni, four types of cheese, garlic mayo, and pickles and comes with fries and onion rings.  All told it’s more than a day’s worth of calories (2,850), three days’ worth of saturated fat (62 grams), and six days’ worth of sodium (9,790 milligrams).

The Whole Hog Burger from Uno's Pizzeria & Grill packs 2,850 calories—more than a 24- hour supply.
That burger is just one of nine recipients of the 2016 Xtreme Eating Awards—conferred annually by the nonprofit Center for Science in the Public Interest and published in its Nutrition Action Healthletter.  Far from doing their part to reverse the obesity epidemic, America’s chain restaurants are pouring gasoline on the fire, crossing fried chicken and waffles with Eggs Benedict, merging cheeseburgers and egg rolls, and repurposing macaroni and cheese as a sandwich filling.
“Unfortunately, these extreme meals are more like the rule, not the exception,” said CSPI dietitian Lindsay Moyer.  “America’s restaurant chains are serving up meals that seem engineered to promote diabetes, obesity, heart disease, and strokes.  The 3,000-calorie burger platters of today make McDonald’s Quarter Pounders look like sliders.”
Besides the Whole Hog Burger, some of the “winners” include:
Fried Chicken & Waffles Benedict from The Cheesecake Factory.  Since 2007, The Cheesecake Factory has never failed to place an Xtreme winner.  This particular brunch is a Belgian waffle topped with fried chicken strips, poached eggs, and Hollandaise sauce, served with maple-butter syrup and usually a side of breakfast potatoes.  With more than a day’s worth of calories (2,580), four days’ worth of saturated fat (86 g), two days’ worth of sodium (3,390 mg) and a day’s worth (15 teaspoons) of sugar, it’s like eating two Marie Callender’s one-pound Chicken Pot Pies topped with half a stick of butter and a quarter cup of maple syrup.
Short Rib & Cheesy Mac Stack from Dave & Buster’s.  This sandwich is stuffed with beef short rib and macaroni and cheese and is served with “crispy seasoned tots.”  With a day’s calories (1,910) and two days’ worth of saturated fat (42 g) and sodium (3,390 mg), it’s like eating three McDonald’s Big Macs and a medium fries.  Dave & Gut Buster’s is more like it.
RT 44 Grape Slush with Rainbow Candy from Sonic.  Icy slush made with “sippable candy” is how the chain describes this 44-ounce, 970-calorie drink, which has 1¼ cups of sugar.  That’s like downing three XL (40-ounce) Fanta Wild Cherry Slurpees from 7-Eleven.  “America’s Drive-In does its part to expand America’s waistline,” says Nutrition Action.
Dessert Nachos from Buffalo Wild Wings.  A fried flour tortilla with four scoops of ice cream, sugar, and “gooey breaded cheesecake bites” topped with chocolate and caramel sauce. This item has 2,100 calories, 64 grams of saturated fat, and 5 grams of trans fat (probably from the ice cream and the tortilla and cheesecake bites fried in beef tallow).  Nutritionally, that’s like eating four Taco Bell Crunchy Tacos (filled with beef and cheese) topped with a 14-ounce container of Häagen-Dazs Vanilla Ice Cream and two melted Hershey’s Milk Chocolate bars.
The full list of the 2016 Xtreme Eating Awards is available on CSPI’s website.
If one were inclined to visit any of the “winning” chains, Nutrition Action offers some practical advice.  The Cheesecake Factory’s “SkinnyLicious” menu, Applebee’s “Lighter Fare,” and Dave & Buster’s “600 or under” dishes are limited in calories.  (However, many of Maggiano’s Little Italy’s “Lighter Take” dishes are in the 800- to 1,000-calorie range.)
Calorie counts will become mandatory on menus and menu boards at chain restaurants with 20 or more outlets beginning in May of 2017, with other nutrition information available upon request.  The Food and Drug Administration will implement the regulation, which was included as part of the Affordable Care Act in 2010.  CSPI started the push for menu labeling at restaurants in 2003.
Nutrition Action Healthletter is published 10 times a year.  Print and digital subscriptions, as well as a free healthy-tips email service, are available at NutritionAction.com