Thrifty Shoppers 'Sold' on Grocery Auctions

MSNBC: Out of toilet paper? Need to pick up a few things for dinner? Take a number and start bidding. Many bargain hunters these days are trading supermarket aisles for the auction circuit in search of deep discounts on everything from cereal to spare ribs. Past the sell-by date? Bidders are happy to ignore that detail if they're getting a good deal. As consumers seek relief from the recession and spiraling food prices, grocery auctions are gaining in popularity as an easy way to cut costs. The sales operate like regular auctions, but with bidders vying for dry goods and frozen foods instead of antiques and collectibles. Some auctioneers even accept food stamps. When Kirk Williams held his first grocery auction in rural Pennsylvania last month, nearly 300 people showed up. Astonished by the turnout, he's scheduling auctions at locations throughout northeastern Pennsylvania. "Right now, people don't have a lot of spare pocket change," said Williams, 50, operator of Col. Kirk's Auction Gallery near Bloomsburg, Pa. "They're looking to save money." Rich Harris, 28, who was recently laid off from his welding job, showed up at Williams' auction in Dallas earlier this month looking for meat for his freezer and snacks for his kids. With his wife pregnant with their third child, "I'm basically trying to expand my dollar right now," he said. "The deals, they seem to be fairly good." Grocery sales make sense for auctioneers, too. Sales of baseball cards, estate jewelry and other auction staples have "fallen off a cliff," Williams said. He hopes to average about $12,000 in sales per auction, which would net him a profit of about $1,000. The popularity of the auctions -- which sell leftover or damaged goods from supermarkets, distribution centers and restaurant suppliers -- comes at a time when people are stretching their grocery budgets by using more coupons, buying inferior cuts of meat, and choosing store brands over national brands. The economic downturn, paired with the worst food inflation in nearly 20 years (grocery prices spiked in 2008 before easing in January and February), has caused a "seismic shift" in consumer behavior, said Brian Todd, president of The Food Institute, an industry information service. "Food is one area where they can save," he said. The increased interest has fueled growth in the auctions, which can be found in at least nine states from Oklahoma to New York. Banana Box Wholesale Grocery, a Kutztown, Pa.-based food brokerage that supplies salvage grocery stores around the nation, has seen a marked increase in calls from auctioneers getting into the food business, said manager Greg Martin. At Steve Schleeter's grocery auction in St. Mary, Ohio -- where attendance has swelled in recent months -- some regulars have told him they now do most of their shopping at the auction and only go to the store for milk and lunch meat. He estimates his customers can knock 50 percent off their grocery bills. Cherish Francik, 42, who works for the Social Security Administration, said she wouldn't have been caught dead at a grocery auction or even a discount food store a few months ago. But the tough economy has turned her into a tightwad. Now she brags to her co-workers about her frugality. "Most of my life, I've been a brand-name shopper. It was a quick change for me, a real quick change," said Francik, whose haul from the Williams auction included trail mix, honey-barbecue chicken nuggets and a spiral-cut ham. "I guess it's sort of a thrill now to find something that tastes good and is the right price." to sell everything from frozen broccoli (six boxes for $2) to pork ribs ($20 for a 14-pound hunk) to candy bars (10 Baby Ruths for $2). Especially popular are the frozen foods -- pies, bratwursts, chicken breasts, popcorn shrimp, whole hams, french fries. Displaying an 11-ounce bag of cheese curls that retails for $1.99, the veteran auctioneer chants: "Dollar and a quarter, dollar and a half. Dollar and a quarter, buck and a half. Buck and a half, buck seventy-five." His colleague, Roger Naugle, stops the bidding at $1.50. "Who wants the cheese curls?" Williams says. "Down there, No. 17 wants two. No. 7 wants one. No. 33 takes two. Guys, who else? These are so good. Anybody else on the cheese curls? Anybody, anybody, anybody else? All fresh and in date." As workers fan out with armloads of bags, Williams tees up the next item. And on it goes, for hours. Customers head to their cars balancing precariously overloaded boxes of food. Some of the goodies have wound up here because they're out-of-date. But the auctioneers stress that they're still OK to eat. The Food and Drug Administration does not generally prohibit the sale of food past its sell-by or use-by date -- manufacturers' terms that help guide the rotation of shelf stock or indicate the period of best flavor or quality. "There is not one thing in this sale today that Kirk or myself will sell you, that we would not, do not, will not, or have not taken home to our own families!" Naugle tells the crowd. Linda Dennis, a group home manager from Wilkes-Barre, said she wasn't phased by the Feb. 9 sell-by date on a bag of frozen pizza bites. "The quality and taste may go down, but that doesn't mean you can't eat it," she said. The same kinds of goods sold at grocery auctions also find their way to salvage stores, flee markets, closeout sales and food banks, though Williams said he avoids merchandise that is severely damaged or well past expiration. Like any auction, grocery auctions aren't automatically a bargain. Savvy bidders should know what things cost at the supermarket to make sure they're truly saving money. The excitement sometimes leads bidders to overpay. "Every once in a while, a customer bids it, and you're going, 'I'm pretty sure that's cheaper in the store,'" said Schleeter, the Ohio auctioneer. For the most part, though, the auctions pair food that needs a home with consumers who want to save a buck. Marvin Mason, who runs grocery auctions in Indiana, Michigan and Ohio, said the percentage of shoppers who use credit cards and food stamps instead of cash has increased, indicating more people are showing up out of necessity. "We've had more people who are needy, who have to watch their money," he said. Would YOU go to a grocery auction? Read more stories Moms Are Talking About.

News Releases & Statements

March 19, 2009 | back to news Beverage Industry Supports Efforts to Increase Physical Activity in Schools FOR IMMEDIATE RELEASE March 19, 2009 Contacts:   ABA Press Office (202) 463-6770 Beverage Industry Supporst Efforts to Increase Physical Activity in Schools  WASHINGTON, DC - The non-alcoholic beverage industry today applauds Sen. Tom Harkin, D-Iowa, and Reps. Ron Kind, D-Wis., Zach Wamp, R-Tenn., and Jay Inslee, D-Wash., for their efforts to promote the need to make physical education in schools a greater priority.  "We congratulate Senator Harkin and Representatives Kind, Wamp and Inslee for their leadership in promoting physical activity as a necessary means to achieving a healthy lifestyle. The beverage industry joins these Members in supporting healthy kids," said Susan K. Neely, president and CEO of the American Beverage Association.  "We believe that schools are unique educational environments that can play a meaningful role in shaping our children's health.  That's why we are working with the Alliance for a Healthier Generation to implement national School Beverage Guidelines as part of a broader effort to teach children the importance of a balanced diet and exercise." Energy balance - balancing calories consumed with calories burned through physical activity - is critical to losing weight and maintaining a healthy weight for all consumers.  This was most recently supported by a study funded by the National Institutes of Health and published in the New England Journal of Medicine. When it comes to physical activity, the beverage industry also supports myriad physical activity initiatives.  It provides millions of dollars to support and sponsor youth sports teams and leagues throughout the country.  ### The American Beverage Association is the trade association representing the broad spectrum of companies that manufacture and distribute non-alcoholic beverages in the United States.  For more information on ABA, please visit the association's Web site at http://www.ameribev.org/ or call the ABA communications team at (202) 463-6770. -30-

Some EARTH DAY Fun with Your Kids and PBS

The new PBS KIDS GO! video playerwill host an Earth Day channel with themed content from ARTHUR, DESIGN SQUAD, THE GREENS and MAYA & MIGUEL. This new online channel invites kids to learn about how their favorite character role models share the Earth, whenever they want. In addition to Web content from PBS KIDS GO! TV series, Web-exclusive sites such as EEKOWORLD -- an environment where kids create their own creatures and monitor them in the wild -- and THE GREENS -- a pbskidsgo.org series about the Green family and their exploration of sustainability, ecology and environmental care -- will further explore what it means to be green. On pbskids.org, you and your younger children can create an original Earth Day-centered tale at "Dot's Story Factory" and enjoy games and activities with environmental themes. Additionally, pbskids.org/video will feature themed videos from CURIOUS GEORGE, SID THE SCIENCE KID and more. Then get outside, enjoy and help the planet Earth!!! Episodes for April 22 include: PBS KIDS (check local listings for air times) CURIOUS GEORGE - NEW! Night of the Weiner Dog Poor Hundley! It's the first time he's been apart from the Doorman in over three years and George's room isn't exactly this dapper daschund's idea of "neat and orderly." Being a good host, George follows the Doorman's detailed instructions. George accurately measures Hundley's food, graciously lets him watch his favorite TV show, "Poodle Groomers," and even rearranges his living room to make Hundley feel more at home. Though Hundley's strict demands are not George's idea of a fun sleepover, George comes through for his friend by rescuing Hundley's squeaky mouse from the balcony. Now, at last, Hundley can fall asleep! Later that night, when George is having a nightmare, how can Hundley return the favor and help his friend? Animal Trackers It's Nature Week and George is taking pictures of wild animals and their tracks for the big exhibit. Bullfrogs, squirrels, raccoons and hawks are all nice, but George wants a picture of something really exciting and unusual. While George searches for the fawn Bill spotted, he finds an unusual set of tracks that look like a cross between a gigantic duck and a colossal snake. George decides there must be a duckbilled dinosaur on the loose, which would make for a perfect photo for Nature Week! George leaves a trail of fruits and vegetables to lure the dinosaur, but then he remembers that not all dinosaurs are friendly! George frantically rushes to warn everyone, when he bumps into the real culprit behind those tracks -- and it's very different than a dinosaur! SID THE SCIENCE KID The Dirt on Dirt In an Earth Day-themed episode, Sid wants to know what makes dirt so dirty? At school, Sid and his friends discover that dirt is really important to the Earth because it helps things grow, and it's also filled with tiny rocks, pieces of leaves, and even living things like bugs and worms! SUPER WHY! Tiddalick the Frog Whyatt's mom tells him that he's wasting water. This is a really big problem and he's not sure how to fix it. So the Super Readers dash into the Australian folk tale of Tiddalick the Frog and make the acquaintance of a funny amphibian whose puddle jumping is using up all the water and leaving his neighbors in the dust -- literally! As the Super Readers help Tiddalick and his dry friends, they learn how important water is to the planet along with a valuable lesson about conservation. CLIFFORD THE BIG RED DOG Doggie Garden It is Keep Birdwell Beautiful month and the kids are doing their part by planting a flower garden. Seeing this, the dogs decide to create a doggie flower garden of their own. But when Cleo hears that almost anything grows in Birdwell Island soil, she decides she'd much rather grow a garden full of dog toys! She soon learns, however, that working alone for a selfish end is not nearly as rewarding as working together for the whole community. Captain Birdwell's Treasure Clifford and his dog friends find the long-lost trunk of Captain Birdwell, filled with wonderful items brought to the Island by the explorer long ago. But through a misunderstanding, Jetta is given credit for the discovery. She knows that telling the truth is the right thing to do, but she can't resist the promise of a gold medal award. It doesn't take long for her to realize, however, that awards don't give much pleasure when they're not deserved. World Tree Cuisine It is time to celebrate the World Tree's birthday and Madge and Snook are planning a surprise party for the tree's residents. But when Burdette and Wartz overhear them say they are baking a cake, all of the animals start dropping hints to ensure that foods they eat are included in the cake. When everyone gathers for the celebration, they are excited to find individually flavored cupcakes! BARNEY & FRIENDS Rabbits BJ is pretending to be a great detective, but all great detectives need a mystery to solve! A case quickly comes his way when something nibbles on one of Baby Bop's healthy snacks. BJ, Barney, and Baby Bop uncover several clues along the way and soon realize the animal is someone's pet rabbit. Educational objective: To learn about rabbits. Ducks and Fish Barney sees Riff protecting a nest full of duck eggs. Together, they leave the eggs to look for food for when the ducklings hatch. When they return, Riff is pleasantly surprised to find the eggs have cracked open and the baby ducklings have hatched! Educational objective: To learn about ducks and fish. Music curriculum: musical instruments (guitar). PBS KIDS GO! (check local listings for air times) ARTHUR - NEW! The Blackout It's the hottest day in Elwood City, when a total blackout leaves its residents without any electricity. Will Arthur and DW survive without AC and TV? Luckily, the Molina family steps in to teach the Reads a lesson on how to keep cool and have fun as a community even under the toughest of weather conditions! Mei Lin Takes a Stand Binky's baby sister Mei Lin isn't keen on learning to walk and would rather stick to crawling. But then Baby Kate and Pal's flea friends, brothers Sale and Pepe, return to Elwood City and share a tale of a little princess in the land of "Hanzan-Niis" who learns to walk in order to save her beloved court jester. Will Mei Lin be inspired to take a stand or continue to stumble? CYBERCHASE - NEW! The X-Factor All is not well in Perfectamundo, a dome-enclosed cybersite, when orange spots are discovered building up on the dome's interior surface, blocking the site's precious sunlight. What source could be responsible for the spots multiplying so fast? Is it Hacker's new factory that pours out orange clouds through smoky stacks? It can't be that new Digifizz toy, with its tiny burst of colorful sparkles shooting into the air each time it gets used. With time running out, the CyberSquad must come to grips with the power of multiplication and use it to undo the site's pollution problem. MAYA & MIGUEL Every Day is Earth Day For a school Earth Day project, the kids decide to clean up an old lot and plant a community garden. But as the deadline approaches, a rainstorm hits, turning the patch of dirt into a muddy mess. How will Maya get her friends out of the muck this time?

Roommate's Adventures with Food Stamps

My roommate is a grad student at an area psychology school. She doesn't receive a stipend and pays her tuition with loans. So not only is she in considerable debt, she has a $0 income. She applied for food stamps last month and she's documenting this ridiculous experience she's having dealing with her caseworker: Mid-February: My mom suggests that I apply for Food Stamps, as I am a graduate student with no income (besides federal student loans). February 20th: I apply online for Food Stamps. The DTA writes me a letter saying that a) they received my request, b) they will call me within 5 days to schedule an interview, and c) if I do not hear from them, I should call the office. February 23rd: The above letter is postmarked (but I receive it on the 24th.) The DTA writes me a letter saying that a) an appointment has been scheduled for me on February 26th at 10am, b) if I cannot make the appointment, I must call to reschedule, c) I may qualify for a telephone interview, and d) my request for Food Stamps may be denied if I do not keep or reschedule this appointment. February 25th: The above letter is postmarked (but I receive it on the 26th.) February 26th: I (angrily) call my DTA Caseworker and leave a voicemail explaining that I received the letter informing me of my scheduled appointment on the same day as said appointment, so obviously, I was not able to make it, and please could she call me to reschedule? February 27th - March 5th: Instead of hearing back from my DTA Caseworker, I receive a letter alerting me to the fact that I missed my scheduled appointment (O RLY?!) and if I simply check a box on this form, they can remove my name from the list of applicants. I call my Caseworker for the second time and leave a second voicemail asking for my appointment to be rescheduled and telling her to please keep my name on the list of applicants. March 6th: I call my DTA Caseworker for the third time and leave a third voicemail. March 23rd: The DTA writes me a letter saying that a) my application has been denied because I failed to complete the application process, b) I have the right to make another application at any time, c) I should call my Caseworker with any questions (HA HA HA), and d) I can request a hearing if I disagree with any action or inaction taken by the DTA. March 24th: The above letter is postmarked (but I receive it on the 26th). March 26th: I (angrily) call my DTA Caseworker and politely/firmly let her know that this is my fourth time calling and if I don-t hear from her by tomorrow (March 27th), I will be filing an appeal. So, not only has this woman not called me back THREE TIMES NOW, she gave me no notice of a "mandatory" appointment and then denied my application based on my absence from said appointment and apparent failure to follow-up with her, despite the fact that, as I said, I left her THREE MESSAGES. Frankly, I-m amazed that ANYONE is on Food Stamps when they make it easier to GIVE UP than to complete the process. Sucks for them that I intend to follow through on this to the bitter end. BRING IT ON, DTA. BRING. IT. ON.

“Soul” Food Drive Benefits Local Seniors

Looking for a way to help those in need and support a local cause in our area? From now until April the 3rd, Hanson Motors of Olympia is sponsoring a "Soul" Food Drive to Benefit Senior Services of South Sound "Meals On Wheels" and nutrition programs. Location for the event is at Top Foods in West Olympia. Hanson Motors is parking its newest Kia Soul there in hopes of filling up the car. Hanson and SAN, Senior Action Network partner in a successful annual senior Food Drive each November. This is a great opportunity to help families that are in need of assistance in our local area. In your workplace consider holding a quick food drive to make this event successful and drop off the food at Top Foods. Oh, did I mention that for every can turned in Hanson Motors will match it can for can? economy, meals on wheels, senior services This entry was posted on Wednesday, March 25th, 2009 at 1:20 pm and is filed under South Sound Elder Services. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Ingredients in Colon Cleanse Supplements: Are They Safe? March 23, 2009 by ColonCleanse   Filed under Health, Recipes Leave a comment If you are planning to buy colon cleanse products, among the things you are probably considering are the ingredients of these popular yet somewhat infamous products. colon cleanse products are food supplements and are made from supposed herbal ingredients. Herbal medications are both advantageous and risky, especially if your source is not reliable. They have several benefits because they are made from natural ingredients and free of the harmful chemicals and strong substances that are often found in the usual medications people take. But they can also be risky because herbal medicines may contain certain ingredients that may interact with other medications. Nonetheless, the fact that colon cleanse products are herbal should mean that they are safe-but are they always? In order to understand how safe colon cleanse products are, it is necessary to know the common ingredients used in these medications. Psyllium seed husks are among the more popular ingredients in colon cleansing supplements, whether they're pills or the powdered types that you drink with water. A gentle cleanser, this husk is very fibrous, obviously giving it the ability to expel the accumulated wastes in your body. When mixed with water, psyllium husk becomes gel-like-and this action is what makes psyllium seed husks an effective colon cleanse ingredient. Inside your body, this gelling action draws toxins and wastes out of your system. Remember that most of the waste is stuck to the walls of your colon, so normal bowel movements cannot eradicate them. But because of the gelling action of the psyllium husk, these toxins are flushed out together. As the process indicated illustrates, the function of the psyllium husk is very gentle and non-evasive. However, it may also take out the moisture in your body, so it is important to increase water intake when taking colon cleansing products. Not only will the water help aid in the cleansing of your body, this will also replace whatever moisture you lost due to taking the psyllium husk. Another common colon cleanse ingredient is bentonite clay, or volcanic ash. This, in turn, is a laxative, so it promotes the increase of waste expulsion in the body. In short, if you use colon cleanse products with bentonite clay, you will experience an increase in your bowel movements. While some say this is extremely inconvenient, this is actually healthy. Bentonite clay also promotes good digestion even though it forces the waste out. This is because bentonite clay has bacteria and certain chemicals that help the digestive system regain its natural flora. Remember that the digestive system has its own set of good bacteria that helps maintain the natural flow in the body. With the use of colon cleanse products; there is a chance that this flow may be interrupted. But bentonite clay prevents this from happening, making the process of colon cleansing effective as well as safe. You should avoid colon cleanse products that use chemical laxatives. These chemicals force the wastes and the toxins out of the body, but they also kill the good bacteria in the colon. Natural colon cleanse products-such as the ones with psyllium husk and bentonite clay-are safer choices.

From the farm to your doorstep in just a few clicks

Stockton-based Fromthefarm.com is making it easier for consumers to buy local farm goods. The Website ships agricultural products directly from the farms to your home whether you are in Orange County or any other place in the country. Online orders go directly to the growers, who then ship that product to you. "This is a one-stop shop platform for people that love farm products," said Dean Davis, general manager of the company. "We are trying to get the flavor back in the food we eat. It has a farmer market feel to it." The site sells vegetables, meat, flowers, vine, dairy food, organic food and other products. All these products are said to be 100 percent quality-guaranteed and do not go bad by the time they reach your house. They do not take back the products, but depending on the circumstance, they will give you a refund, Davis said. California growers include cheese, rice and citrus farmers. Still, delivery of the foods comes at a hefty price. Michigan red or McIntosh apples (20 count) cost $28.95 a box. General shipping charges are around $8.99 or less, depending on the food item. Most deliveries take couple days, but some products like flowers are sent overnight. Tell us: Do you know of any other farm-to-home online delivery service? If so, write in and let us know. Related stories:

Review: L’Ardoise

I must strongly disagree with your 4 and a half stars. For me, L'Ardoise is a great example why French 'brasseries' have taken a hell of a beating in the last couple of years, closing left and right; while Italian, Indian, Thai, Japanese restaurants, just to name a few, went from strength to strength. Put simply, L'Ardoise is boring and overpriced. By like 40%. The decor and service are just enough appropriate for the price range, and I think the food 'quality' (=ingredients) are ok as well. Problem is that the restaurant is not 'special' in any way, the menu is not inspiring, the food is not 'oh-my-god', and yet you will pay twice as much as in an Ambiente restaurant. Why would you want that? L'Ardoise will give a steady, but not exceptional, dining experience at prices that merit more. If you HAVE to eat French and Brasserie M is too far for you, AND you have money? Ok. Fine. But if not, there are tons of restaurants in the area where you will have the same kind of experience at lower price, or a better experience at a higher price. For example, compare L'Ardoise (French) with Enoteca Il Giardino (Italian), which is 200m away. Similar quality of decor, food and service. However, Enoteca has a more interesting menu (= easier to understand) and is 40% cheaper. A gem. Or compare Aromi, which is the same price range, but is like a category higher in terms of a rewarding dining experience. But ok. Most of the times I agree with your reviews and you made me discover amazing restaurants such as Noi and Fosil, for which I thank you. Even though I find that you give way-inflated stars.

Donsuemor — Dipped Chocolate and Other — Madeleines

What it is: A soft, moist madeleine AKA soft little shell-shaped cake, some chocolate dipped, some plain or lemon How it comes: Single, 3 pack, 5 to 6 pack and 8-count clamshell (depending on the flavor) Where it is: At coffee shops, donsuemor.com and amazon.com Who it's for: Anyone looking for an all-natural not-too-sweet, but satisfying treat Suggested retail price: $0.75-$1; $1.95 - $2.50; $2.95 - $3.95; $3.99 - $4.99 Nutrition notes: One chocolate-dipped contains 90 calories and 5 grams total fat; one plain about 75 calories and 4 grams total fat Category: Fabulous Food: Tasty tidbits Bonnie: It's funny how we trip over products that become our Bites. Earlier this year, when in San Francisco to conduct a newbie networking seminar for the Fancy Food Show, I was standing in the New Product Showcase area, hoping to discover a product to consider for a Bite. I was looking into the glass cases displaying the new items when I almost fell over Michele Lanstra, assistant marketing manager for Donsuemor, who was about to put some of her company's madeleines into the case. "What do you have there?" I inquired. "Chocolate-dipped chocolate madeleines," she responded. "May I see one?" I asked, which was my way of learning the ingredients before asking to try one. Sugar, butter, flour, eggs, cocoa, cream"¦ Ah, I thought, little moist cakes with a short - real-food - ingredient list. No preservatives. I liked that. Michele and I chatted, then exchanged business cards, and I left with a sample of their new chocolate-dipped chocolate madeleines to try. Obviously, after indulging in the delicate little chocolate-covered, chocolate shell-shaped cake, I reached out to Michele for samples of all her flavors for me and for my culinary offspring. Those include five flavors: traditional, dipped, chocolate, chocolate-dipped chocolate and lemon zest. I'm partial to the flavor of those last two. Either is a modest-calorie treat, with one lemon having 70 calories, one chocolate-dipped chocolate, 90. I prefer the latter at the end of a meal, the lemon with morning coffee. If you have any extra (which is unlikely), freeze them within 10 days of purchase. Sidebar: There are conflicting versions of the origin of the small cakes called madeleines, but all agree they are shell-shaped, baked in an eponymous pan and lighter than a pound cake. Bryan: A day that will live in infamy. The arrival of the Donsuemor Madeleines was the worst offensive on my attempts at dietary restraint since the assault of the Sugabettens brownies of '08. Please don't think I protest too much. I truly love the cavalcade of new and outrageous food products constantly gracing my doorstep. It's just that sometimes the price I pay to bring our readers the best of what's out there is high (in calories, that is). Of course, sometimes there are bad products, the ones we "take one for the team" on, and though we may silently (and collaboratively) protest, you'll just never hear about those. Sometimes though, the good can be oh so bad"¦ sometimes the products we receive are so good that receiving a marketing pack with two of every flavor is nothing but absolutely dangerous. I'm not really a "watch my waist" kind of guy, but even I know I don't need to be killing off three sleeves of madeleines in two days. But, damn, these are tasty! They are light, but they are rich, they are subtle but also lasting. Quite simply, they are delicious and packaged in five irresistible flavors - all to be enjoyed, in my humble opinion, slightly warmed and with milk. Madeleines are a traditional confectionery from northeastern France; very small cakes with a distinctive shell-like shape and a flavor similar to pound cake. Traditional recipes will sometimes include finely ground almonds, but Donsuemor's "Traditional" is simply sugar, butter, flour and eggs, combined to perfection. You can try the traditional dipped in chocolate or flavored with lemon zest for an extra bit of wow. The line also includes a chocolate-flavored version, plain or chocolate dipped as well. Enjoy Donsuemor Madeleines as a perfect after-dinner treat with a cup of coffee or tea"¦. They're really a great choice for entertaining or just enjoying quietly on your own. At only 150 calories for two plain ones (not chocolate dipped), these delectables are a real winner from Donsuemor! (Just try not to eat the whole case at once.) Eric: The day I received the package of the Donsuemor Madeleines, two thoughts went through my head: "How many can I eat before I realize I shouldn't?" and, more importantly, "How do I hide them from my girlfriend?" The first question was answered rather quickly by the disappearance of nearly five of these delicious cakes, favoring the traditional versions over the indulgence of the chocolate-dipped varieties, although both left an indelible mark on my palette. Solving the answer to the second question was just as difficult as I imagined. My girlfriend, when it pertains to certain foods (i.e. cookies, pastries and muffins), has the nose of a bloodhound, and within a few minutes of entering the apartment, she was on the hunt. The madeleines didn't stand a chance. The unfortunate part of receiving the package was that both my girlfriend and I had just gotten out of our winter hibernation mode and had started with our first week of "getting in shape." Needless to say, the madeleines were of no help. I decided that a good idea, instead of freezing the cakes (which is recommended within 10 days of buying them), would be to bring a few varieties into the office and use my co-workers as a focus group. This made the bloodhound very uneasy. As we sat at the dinner table, the box full of Donsuemor Madeleines (traditional, chocolate dipped, lemon zest) between us, it started to feel like a business negotiation. "All right," I suggested. "I'll leave one sachet of traditional chocolate dipped, and bring a traditional chocolate to work." With a simple eyebrow raise from my girlfriend, I realized that this would be a difficult negotiation. The next day, I brought the (allowed) variety of flavors for my office co-workers to taste. The chocolate dipped went first, quickly followed by the lemon zest, with the traditional chocolate rounding out the group. Honestly, I imagine that within five minutes, 10 people ate 15 madeleines. The only reaction was a quiet office with uniform smiles of satisfaction (so much so that we started receiving comments on the site from the test group even before we posted this Bite). Without a doubt, madeleines now rank up there with my favorite desserts in this order: 1. Chocolate bread pudding 2. The infamous "jungle bar" brownie 3. Traditional madeleines (simple, no preservatives and delicious)

Shake It Up A Bit: Leadership Lessons From A Hamburger Joint

Posted here. Times are tough for managers. Some of your employees are being laid off while others are surreptitiously looking for new jobs. On top of that, a manager's own job may be in danger. Some management positions, however, are tough even in the best economic conditions. To be effective, these managers constantly need to focus on finding ways to create a motivating and productive workplace. Fast-food managers are definitely in this category, particularly given the uniforms that they and their employees have to wear. Here are some of the valuable lessons I've put to use throughout my management career: 1. A STRONG WORK ETHIC IS CONTAGIOUS. My fast-food job was only part-time, but for some people in my small town, working in fast-food provided their only income. One woman, Michelle, worked this job full-time, and she did it well. She also expected the rest of us to do it well. She had a productivity level that vastly exceeded any other employee: she was the Energizer Bunny long before it existed, and she always got the employee-of-the-month plaque, an honor that eluded the rest of us. My quiet-mannered boss recognized the inherent leadership skills that Michelle possessed, and by consistently recognizing Michelle's achievement, he made her the example that the rest of us wanted to follow. If there are people in your organization who are big producers, recognize them publicly. Reward them. Others on the team will notice that management expects and rewards high productivity. 2. CYNICISM IS SEDUCTIVE "“ AND DESTRUCTIVE. I learned this after I left fast-food to take my first job in a professional role. I was working among engineers and designers, and I believed that they were all incredibly smart. They were also incredibly negative. They were pessimistic about the work environment, their bosses, and life in general. At first I mistook this for the wisdom of my elders, since many of their gloomy prognostications came true. But after a while, I realized how much otherwise productive time was being wasted. They were willing to complain, but they rarely did anything to make their situation better. I found that I did not perform well in that environment, and I grew to hate it. This was such a contrast to my fast-food experience. The work was not exciting or glamorous, but I felt good about coming to work and spending time with my co-workers. I really took pride in working at a restaurant that people came back to over and over again. If your team is wallowing in negativity, it can spread to everyone. Keep a check on the climate in your team. If complaining has become the norm and if cynicism dominates your discussions, your team needs a dramatic change. Remember the aphorism: optimists get more done. 3. "YOU-VE GOT TIIME TO LEAN, YOU-VE GOT TIME TO CLEAN." This was our fast-food manager's mantra. The idea is simple; no matter what assignment you have, there will be times when you aren't busy with that assignment. So, if we were working the cash register and tempted to lean on the counter during a slow period, we couldn't relax and chat with our co-workers. There was always something else we could be doing; instead of leaning, we should be cleaning. This same expectation should exist in your workplace. Encourage your employees to use their "down time" to work on other projects, focus on their professional development, or help out their co-workers. Too often (especially now), this down time is used for worrying and speculating on worst-case scenarios. And absolutely nothing good comes from that. 4. SHAKE IT UP A BIT "“ ROTATE THE ROLES AND RESPONSIBILITIES OF YOUR EMPLOYEES. When you work in fast-food, you typically learn to work all of the stations, from running the cash register in the front to flipping burgers in the back. (I preferred the cash register so I could chat up the customers - go figure.) Shifting our work roles gave our manager a lot more flexibility with his workforce, and it allowed us as employees to better understand the jobs we didn't typically do. It also reduced the monotony that can accompany some of the jobs in a restaurant. In a professional environment, rotating employees makes good sense, too. It allows the employee to gain a much broader view of how the business runs, make better and more creative decisions, and thus make a stronger contribution. It also creates an environment for managers to discover innovations that may otherwise stay hidden. 5. EVEN THE TOP GUY REPORTS TO SOMEONE. The only time I saw my boss get really nervous was when the "corporate office" was coming to town. In fast-food, although the franchise may be run locally, the corporate team visits periodically to ensure that the corporate consistency is maintained from one restaurant to the next. During the preparation time for the corporate visit, I saw my boss worry, fret, prepare, feel like a failure, and (eventually) recover. Chances are your bosses are going through the same thing, especially when the business outlook is so uncertain. Support them, give them a friendly ear, and help them succeed when THEIR bosses need something. Your team is probably not as productive as it can be. Your leadership efforts, however, can help counter that, even (and perhaps especially) when the chips are down. Focus on recognizing your top contributors, encourage using downtime for self-development, and help your own boss succeed. And be grateful that you don't have to deal with dark brown polyester. Nancy McGuire President McGuire Consulting Group, Inc Chapel Hill, NC Phone : 919-967-3446 Fax : 919 942 7202

Bangkok Street Food: 5 Things You Must Try (Ants Anyone?)

By Robin Goldstein & Alexis Herschkowitsch Contributors to the upcoming Thailand guide If you only eat at upscale restaurants geared to foreigners, you'll miss out on the chili, fish sauce, and bright herbal flavors that define Thai cuisine. Even if you're picky, consider trying simple noodle dishes and skewered meats. A typical meal costs between B20 and B50 (you pay when you get your food), and most stalls have a few tables and chairs where you can eat. Vendors don't adhere to meal times, nor are different foods served for breakfast, lunch, or dinner, as Thais often eat multiple snacks throughout the day rather than full meals. It's OK to combine foods from more than one cart; vendors won't mind, especially if they're selling something like a curried stew that comes in a plastic bag with no utensils. Find a different stall that offers plates and cutlery, order rice, and add your curry to the mix. Enjoy! What Should I Order? Locals will probably be eating the cart's specialty, so if you're not sure what to order, don't be afraid to point. The following are a few common and delicious dishes you'll find in Bangkok. Som Tam Thai chefs use contrasting flavors to create balance in their cuisine. The popular green papaya salad is a good example, with dried shrimp, tart lime, salty fish sauce, crunchy peanuts, and long thin slices of green papaya. Pair it with sticky rice for a refreshing treat on a hot day. Larb Another refreshing and flavorful shredded salad, larb (pronounced lahb) consists of ground meat or fish, lime, fish sauce, and a generous helping of aromatic kaffir lime leaves. Pad Noodles come in many varieties at street carts, and vendors add their own twists. Noodle soups with meat or innards, though traditionally Chinese or Vietnamese, are common in Bangkok, as are pad khee mao (drunken noodles) with vegetables, shellfish, or meat, wok-singed and served without broth. If you're in the Old City, stop by Raan Jay Fai, an open air restaurant with legendary pad khee mao"”decadently big rice noodles with river prawns and basil. Tom yum This delicious and aromatic water-based soup"”flavored with fish sauce, lemongrass, kaffir lime leaves, and vegetables"”is a local favorite. Tom yum goong, with shrimp, is a popular variation. Yang Thais love these marinated meat sticks, grilled over charcoal. Pork is usually the tastiest. Will It Be Too Spicy? Because most Thai cooks tone things down for foreigners, the biggest battle can sometimes be getting enough heat in your food. To be sure that your dish is spicy, ask for it phet phet (spicy); if you want it mild, request mai phet (less spicy). If you get a bite that's too spicy, water won't help"”eat a bite of rice or something sweet. You Want Me to Eat What? Pan-fried, seasoned insects, such as ants, grasshoppers, and cockroaches, are popular snacks in Thailand. A plastic bag full of these crunchy delicacies will cost you about B20 or 50¢. To try your hand at insect-eating, start small. Little guys like ants are the most palatable, since they really just taste like whatever they've been flavored with (lime or chili, for example). Cockroaches have a higher ick factor: You have to pull the legs and the wings off the larger ones. And stay away from the silkworm cocoons, which do not taste any better than they sound. At fruit stalls in Bangkok you may find the durian, a husk-covered fruit famous for its unpleasant smell. In fact the scent, which is a bit like spicy body odor, is so overpowering that some Thai hotels don't let you keep durians in your room. But don't judge the durian by its smell alone: Many love the fruit's puddinglike texture and intense tropical flavor, which is similar to passion fruit. Buy one at a fruit stand, ask the seller to cut it open, and taste its yellow flesh for yourself.

Titi And Their Famous Snack - Ma Chi Chang

(Y3K Recipes Issue No.17 "“ Mar/ Apr 2005) Copyright of Y Three K Publisher. All rights reserved. " MA FATT TRADING 97, Jalan Besar, 71650 Titi, Jelebu, Negeri Sembilan. Tel: 012-762 4827 The drive to reach Titi, a small laidback town in the Jelebu district of Negeri Sembilan took us an hour from Kuala Lumpur. At the old trunk road off 9th miles, Cheras, we drove past the Pekan Batu 14 area and the Semenyih dam. The sign B32/ N32 lead us to Kuala Klawang and it is hard to imagine how winding but serene this stretch can be, before Titi town can be seen. Titi has a certain rustic charm with an environment very close to nature. This town is home to a population of 3,000 residents with the Hakkas being the majority clan. The allure of Titi has always been associated with its agricultural crops like tuber plants of tapioca and sweet potatoes. The Sarawak variety of pineapples has been successfully grown here and sweet juicy sugar canes is another good crop found. About two years ago, a big group of the younger generation had left home to work in the big cities. Not everyone likes to till the land and this marked very deserted streets during the day. We walked past the bank, the sole one in this town and found the Siew's family workshop on the opposite side of the road. They manufacture a traditional snack known as "Mah Chi Chang" which is very similar to the famous Bidor snack, "Sak Kei Mah". The eggs fragrance is stronger than "Sak Kei Mah" and has a rather crisp bite. Toasted sesame seeds and groundnuts thrown in gives it an extra crunch. We detected a touch of lemon juice flavouring in the sugary molasses used to bind the ingredients together. As senior lady, Mrs. Siew weighed the flour and butter ingredients, she explained to us, how authentic this snack is to the Hakkas. She then mixed the ingredients together with another mixture of beaten eggs and yeast. It was poured into a processor and mixed for 10 minutes to form a dough. The dough was kneaded manually before covering it, to allowed fermentation to take place. In the midst of the waiting period, senior Papa Siew briefed us on his two other 'prized' snacks, namely Miah Chang (a dried rice, nutty snack) and another Yin Yeong Paeng. The latter is actually a combination of the first two snacks, thus the merge of this wonderful biscuit. After the fermentation period, junior lady, Mrs. Siew placed the dough on a clean tabletop. She sliced it into pieces, flattened them before allowing her husband to compressed them into thin slices with an electric machine. The dough slices were shredded further before younger sister, Miss Siew hands them to her mother for the deep-frying process. The golden-yellow fried pastry shreds were mixed with nuts and sesame seeds. Accordingly, special care is taken to clean the sesame seeds and nuts to ensure they are free of grits as it passes through sieves. A big wok is used to cook a sugary syrup and the nutty fried pastry shreds were mixed in. this mixture is then poured into custom-made moulds which has been coated with extra sesame seeds at the base. Four pairs of hands compressed it tight before slicing to the desired sizes whilst still hot. Packaging was done immediately to sealed in the crispness. This strong bonded family delivers good stuff and we sincerely hope, cottage industries like the Siew's family will always remain significant. Traditional snacks should remain forever. Recipe of Mah Chee Chang (A Hakka snack similar to Sak Kei Mah) Ingredients: (commercial recipe) 4.5 kg plain flour 800g butter 20 eggs (double A grade) 2 packets instant yeast (nett weight granules combined is 22g) 1.3kg peanuts (toasted, skinned) 200g sesame seeds (toasted, divide into 3 parts, 1st part 100g, 2nd & 3rd parts 50g each) Method: 1. Break eggs into a big mixing bowl. Beat it with a balloon whisky wire whisk. 2. In a big electric mixer, place flour in the mixing bowl. Add in butter, beaten eggs, instant yeast granules. Beat for 10 minutes till a dough is formed. 3. Remove dough and knead it manually. Cover with a piece of cloth for an hour to ferment it. 4. Cut dough into small pieces. Flatten each piece with a basin or rolling pin. 5. Use a knife to cut dough into lengthy strips. Deep-fry strips in hot oil till golden coloured. Remove and drain off excess oil. 6. Spread no.(5) into a big wok. Add nuts on top and the first part of 100g sesame seeds. Place the second part of 50g sesame seeds into a longish-shaped mould. Keep aside. 7. Pour the prepared syrup (recipe below) on no.(6). Stir to combine thoroughly before pouring the whole contents into the longish-shaped mould. Press surface hard to level it. 8. Scatter the third part of 50g sesame seeds on top. Press surface once more. Cool till it hardens before slicing into big chunks for packaging. To make syrup Ingredients: 2.1 kg white sugar 1.8kg water 1 heaped tbsp butter 150ml lime juice/ limau nipis 1 heaped tbsp maltose/ mak ngah tong Method: 1. Combine sugar, water, butter in a big wok. Bring it to a boil over high heat, stirring at all times. Add in lime juice and maltose. After 15 minutes of stirring, it should be golden coloured. 2. To test if syrup is ready, spoon up a tablespoon of it. Pour the syrup into a bowl filled with water. Test the texture with your finger. It should resemble the commercial maltose texture.

Family Meals Improves Children’s Eating Habits & Health

Family Meals Improves Children-s Eating Habits & Health Mar 27, 2009 Education, Environment, Family, Food, Health News Gathering around the table for regular family meals improves children's eating habits and health, according to the results of a new study published in the latest issue of the Journal of Nutrition Education and Behavior. University of Minnesota researchers reported that youngsters who participated in family meals at least five times a week consumed more fruits, vegetables and fiber than those who dined alone. Previous research shows that kids who enjoy regular family meals experience a number of important benefits, including better academic performance and behavior at school. Adolescents who sit down to eat with their parents are significantly less likely to experiment with cigarettes, drugs and alcohol than those who are required to fend for themselves at mealtimes. Teenage girls who dine with their families on a regular basis are less likely to engage in binge eating and extreme weight-loss practices, including self-induced vomiting and the use of diet pills, diuretics and laxatives. Kids who dine solo, on the other hand, have greater chances of developing poor eating habits that can negatively impact their current and future health. After following 8,000 children from kindergarten to third grade, researchers at the University of Missouri-Columbia concluded that kids who ate fewer meals with their families had a significantly higher risk of becoming overweight or obese. Rounding up the kids and shepherding them to the table for regular family meals isn't as easy as it used to be. Parents may need to schedule family meals a week or two in advance, taking advantage of evenings that aren't earmarked for work, school activities, lessons or sporting events. If evenings are especially busy for kids and adults, eating breakfast together a few times a week might be an acceptable alternative. On weekends, getting together for a family brunch or lunch may work even better. Family meals don't have to be elaborate to be beneficial. Most foods prepared at home are far more nutritious than the typical fast-food meal consisting of burgers and fries or pizza. For moms and dads who don't have the time or energy to prepare home-cooked meals, a quick trip to the grocery can help. If you've got time to pick up a roasted chicken from the deli department and a few ready-to-eat fruits and vegetables from the supermarket salad bar, you'll have all the makings for a nutritious sit-down meal at home. Although the foods that your kids eat are important, having a parent present at meals is critical. Even when parents don't set out to make mealtime an educational affair, kids learn a lot about nutrition just by watching their moms and dads eat. Research suggests that children and adolescents are more likely to eat at least five servings of fruits and vegetables each day if their parents do. Unfortunately, kids don't just mimic their parents' healthy eating behaviors-they're also influenced by their poor nutritional choices. Scientists at the UCLA Center for Health Policy Research recently reported that teens of soda-drinking parents are 40 percent more likely to become regular soda-drinkers, compared to teens whose moms and dads avoid soft drinks. If you want to maximize the benefits of family meals, turning off the television is a great strategy. According to a survey conducted by the Kaiser Family Foundation, an estimated 63 percent of American households keep the television turned on during mealtimes, a habit that can have a tremendously negative impact on the health of the entire family. Studies show that young children who eat while watching television consume fewer vegetables and whole grains than children who dine with the television off. TV dining also leads to greater consumption of fried foods, prepackaged snacks and soft drinks. The more time kids and adults spend watching television, the greater their risk for becoming overweight or obese. It's easy to overeat when you're dining in front of a TV set, primarily because you tend to pay more attention to what's on the tube than what's in your stomach. Scheduling regular, TV-free family meals is harder than it once was, but it's more important than ever. Making time to gather together at mealtime can dramatically improve the health and happiness of the entire family.

How to find Vegetarian Cheese in France

Finding vegetarian cheese (cheese made with non-animal rennet) in the UK has been easy for a number of years now, due to the clear labeling of products, indicating whether, or not, they are vegetarian. In France the labeling of foodstuff to indicate whether suitable for vegetarians (convient aux végétariens) is not widespread at the moment (see below for the exception we have found). In fact, many cheeses, you can buy in French supermarkets, fail to fully list the ingredients. So, if you can-t rely on hoping to find the label convient aux végétariens, on cheese, what should you look for? Well if the cheese doesn-t list it-s ingredients assume it is NOT vegetarian: put it down and move on. If the ingredients are listed look for one of these two words: "présure" or "coagulant". If the word "présure" is on the label it is safe to assume this is animal rennet and therefore NOT vegetarian (sometimes they are even more helpful and state "présure animale"). If it says "coagulant" generally this is non animal in origin (but remember that rennet is a coagulant so to be safe check this list) Just be aware that if the cheese is labeled AOC (Appellation d'Origine Contrôlée) or are red label cheeses then they have definately been made using présure animale and are NOT VEGETARIAN. Paysange cheese - Convient aux végétariens Happily the lovely people at Paysange are now making cheese which are made without the use of animal rennet and are labeled clearly (on the back of the packet) convient aux végétariens. I am not sure how widely available they are but two of the cheeses this company produce are stocked at our local Ecomarché. If you know of any other cheeses, or other products sold in France, which are labeled Convient aux végétariens please leave a comment or email us.

Singapore Food Paradise Favorites 5 - Deep Fried Snacks

One of the favorite snacks loved by Singaporeans and others that can be found at hawker centers is Pisang Goreng along with other deep friend snacks. However, this may be one of the few treats that are no longer as commonly found as it used to be these days. Pisang Goreng - fried banana in Malay/Indonesian, is commonly found in Indonesia, Malaysia and Singapore. The banana is battered then deep fried, thus it only tastes good when it is consumed while it is still hot. There can be many other deep fried snacks sold along with Pisang Goreng, such as the one in the picture that is green in color. It is actually a tapioca cake that is also slightly battered and fried. Though most people who make pisang goreng at home would use normal ripe bananas, what they do not know is that pisang goreng is typically cooked with a different type of bananas. Still, this is one way of encouraging those who are not fond of taking a good deal of fruits everyday, to consume at least a banana in its different version that may be deemed as more appetizing and delicious.

Families That Eat Together Serve Up Good Dietary Habits

(HealthDay News) -- A new long-term study says that kids in families that have at least five meals together a week tend to practice good eating habits. University of Minnesota researchers reported that adolescents who eat these so-called "regular family meals" had more healthful diets, meaning they consumed more vegetables, calcium-rich food, dietary fiber and essential nutrients. For the study, the eating habits of 677 youths were assessed through questionnaires they filled in during their pre- and early teen years and again five years later. The results were published in the March/April issue of the Journal of Nutrition Education and Behavior. "Findings from the current analysis, in conjunction with similar findings from a longitudinal analysis of older adolescents transitioning to young adulthood, strongly suggest that regular family meals have long-term nutritional benefits," researcher and dietitian Teri L. Burgess-Champoux of the university's school of public health, said in a news release issued by the journal publisher. "The importance of incorporating shared mealtime experiences on a consistent basis during this key developmental period should be emphasized to parents, health-care providers and educators." In the five years between filling out the questionnaires, the number of regular family meals the kids ate fell from 60 percent of their meals when they were age 12 or 13 to about 30 percent when they were 17 or 18. Good dietary habits were associated with kids having these regular family meals at times of measurement. Those who ate regular family meals at both points of their life had a better diet quality, on average, but they did not necessarily consume recommended levels of healthy dietary staples, such as fruit, vegetables or whole grains, during the entire five-year span. More information The Nemours Foundation has more about family meals.

Engelhart Gourmet Foods Recalls Smoked Chicken Sausage Products March 25, 2009 Recall Release CLASS II RECALL FSIS-RC-011-2009 HEALTH RISK: LOW Congressional and Public Affairs (202) 720-9113 Bryn Burkard Engelhart Gourmet Foods, Inc., a Fairfield, Ca. establishment is recalling approximately 3,456 pounds of a smoked chicken sausage product because the product may contain an allergen, wheat, the U.S. Department of Agriculture-s Food Safety and Inspection Service announced today. Wheat is a known potential allergen and the product is mislabeled as the front of the package states "NO GLUTEN." However, the ingredients statement on the back of the package indicates that the product "CONTAINS SOY AND WHEAT." The following products are subject to recall: [View Labels] 48-ounce vacuum-sealed packages of "ALL NATURAL CHEF BRUCE aidells Fully Cooked Spicy Mango with Jalapeño: Smoked Chicken Sausage with Mango and Jalapeño Pepper." Each label bears establishment number "P-6024" inside the USDA mark of inspection, as well as the product item number "360278," which is located on the back of the package directly below the list of ingredients. Packages are marked with Use or Freeze by Dates "5/4/09" and "5/11/09." The product was produced on March 6 and 12, 2009 and was distributed to retail establishments in the Los Angeles metropolitan area. The problem was discovered by the establishment. FSIS has received no reports of illness due to consumption of these products. Anyone concerned about an allergic reaction should contact a physician. Consumer questions regarding the product should be directed to Kerry Heffernan with Aidells Sausage Co. at 1-800-546-5795, ext. 228; media questions regarding the product should be directed to the Aidells Sausage Company President, Robert McHenry, at 1-800-546-5795. Questions regarding the recall should be directed to Engelhart Gourmet Foods President, Robert Engelhart, at (707) 422-6300. Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from l0 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. Were you affected? Click Here for a free case evaluation! Comments Have something to share?