24 Jul 2012

Simon: Link card users see local food choices double

By Justin Stofferahn

50 farmers' markets in Illinois to receive federal grant funds

CARBONDALE - July 24, 2012. Thanks to a federal grant, the number of farmers' markets in Illinois that accept Link, debit and credit cards could double, Lt. Governor Sheila Simon, a local food advocate and chair of the Governor's Rural Affairs Council, announced today.

Simon said 41 farmers' markets across Illinois each will receive $1,200 grants from the Illinois Electronic Benefits Transfer (EBT) Wireless Project. Due to popular demand, additional applications will be accepted on a first-come, first-serve basis.

The program will enable farmers' markets to accept Illinois Link cards, which access federal Supplemental Nutrition Assistance Program (SNAP) benefits, wirelessly for the first time. A total of 49 SNAP-certified farmers' markets and direct-marketing farmers accepted Link cards in 2011, according to the United States Department of Agriculture, up from 15 in 2009. The wireless EBT project could bring the total to 99, or about one-third of farmers' markets statewide, by this year's end.

"We expect sales of local foods across Illinois, from urban gardens in Chicago to farms in Alexander County, to increase because of this program. Health benefits will follow," Simon said. "As a state, we export more than 95 percent of our food dollars. Doubling the number of farmers' markets accepting Link, debit and credit cards will keep more of those dollars in local communities, while improving the health of our citizens and underserved neighborhoods, at no new cost to state taxpayers."

The wireless EBT project, funded by a grant from the USDA, aims to expand access to fresh produce for low-income residents and boost sales of local foods. The program will be administered by the Illinois Department of Human Services and the Illinois Department of Agriculture with support from the Lt. Governor's office.

The funding is part of a $4 million nationwide effort by the USDA to increase SNAP use at farmers' markets. SNAP sales at Illinois farmers' markets totaled nearly $70,000 in 2011, an increase of over 522 percent since 2009.

"We're excited to have this opportunity to improve opportunities for low-income individuals to obtain nutritious foods and to support local farmers," said USDA Food and Nutrition Service Administrator Audrey Rowe. "SNAP participation at farmers' markets helps provide fresh fruit and vegetables to families and expands the customer base for local farmers - a win-win for agriculture and local communities."

Simon and Rowe will host a media call-in at 1 p.m. today with Connie Spreen, the executive director of the Chicago not-for-profit Experimental Station, and vegetable farmers, Cheryl and Josh Dotson, of Dotson Farms in Beecher. The mother-son team, along with Josh's wife, Bonnie, sells produce at several farmers' markets in Chicago.

Dotson Farms began selling at farmers' markets in 1979, when the operation was owned by Josh's grandparents. Today the Dotsons sell a variety of tomatoes, peppers, watermelon, cantaloupe, sweet corn and 30 other kinds of vegetables at three SNAP-certified farmers' markets in Chicago: Lincoln Square Farmers Market, Division Street Farmers Market and Pullman Farmers Market.

Since those markets began accepting Link, Josh Dotson has seen sales of his produce increase five percent at Lincoln Square and Division Street, and nearly 10 percent at Pullman which is in a low-income neighborhood situated in what is known as a food desert, or an area without easy access to fresh fruits and vegetables.

"Our farm has been selling at farmers' markets for many years, but we gained access to a whole new set of customers when they began accepting Link cards," Dotson said. "As a family farm, every new customer makes a difference."

The 41 farmers' markets that have been selected are located in 22 different counties across Illinois and range from large operations with nearly 100 vendors and artisans to tiny ventures with less than five farmers selling produce. These markets must obtain certification to accept SNAP benefits through the USDA Food and Nutrition service and sign a contract with the Illinois Department of Agriculture that requires disclosure of sales data, use of the wireless machine on all market days, and participation in required trainings, before seeking reimbursement from the program.

Participating markets will be able to keep the wireless EBT machines, but must absorb the wireless service costs after the project is complete in September 2013 or when their $1,200 grant is expended. Minimal customer service and transaction fees will not be reimbursed by the grant. Markets that are already certified and own an EBT machine can seek reimbursement as long as their certification and EBT purchase happened after November 18, 2011.

"With 1 in 7 Illinoisans currently receiving SNAP benefits, increasing the availability of EBT machines at farmers' markets makes so much sense: SNAP customers will gain access to the healthiest foods, and potentially millions of SNAP dollars will be redirected toward local agricultural producers, enabling them to invest in and grow their businesses," Spreen said.

Grant recipients will be provided community kits developed by the Lt. Governor's office and the Illinois Department of Agriculture that will include training and promotional materials including an EBT implementation guide that explains SNAP regulations, how to use an EBT machine and ways to partner with community organizations to increase the sustainability of a wireless EBT program.

Markets will be required to attend one of three regional trainings that will be held in late August and led by Experimental Station and the Illinois Farmers Market Association. These trainings will be open to any farmers' market in Illinois that would like to attend. An online presentation will be provided for markets unable to attend one of the trainings in person.

Upon completion of the program, Southern Illinois University Carbondale will use monthly sales data and market surveys to study and measure the impact wireless EBT machines and SNAP accessibility have on overall sales at farmers' markets and will release findings at the end of 2013 or early 2014.

Additional applications for the Illinois EBT Wireless Project will be accepted on a first-come, first-serve basis. For more information, or to apply, visit www.agr.state.il.us or call 217-524-9129.

Illinois EBT Wireless Project Participants

Abundant Market - Tuscola Downtown Farmers Market (Tuscola)

Alton Farmers' and Artisans' Market (Alton)

Aurora Farmers Market East (Aurora)

Bartlett Farmers Market (Bartlett)

Bureau County Farmers Market (Princeton)

Carbondale Community Friday Night Fairs (Carbondale)

Central Park Farmers Market (Decatur)

City of Mendota Farmer's Market (Mendota)

Clark County Farmers Market (Martinsville)

Clinton Area Farmers and Artisans Market (Clinton)

Deerfield Farmers Market (Deerfield)

DeKalb Farmers' Market (DeKalb)

Discover Sycamore's Farmers Market (Sycamore)

Elmwood Park Farmers Market (Elmwood Park)

F.R.E.S.H. Farmers Market (East St. Louis)

French Market (Villa Park)

George Washington Carver Farmers Market (Chicago)

Haymarket Square Park Farmers Market (Dixon)

Hinsdale Farmers Market (Hinsdale)

Hopkins Park/Pembroke Farmers' Market (Pembroke Township)

Huntley Farmers Market (Huntley)

La Grange Farmers Market (La Grange)

Lincoln Square Thursday Evening Farmers Market (Chicago)

Lockport Farmer's Market (Lockport)

Loyola Farmers Market (Chicago)

Main Street Farmers Market of Olney (Olney)

Morton Grove Farmers' Market (Morton Grove)

Northbrook Farmers Market (Northbrook)

Old Capitol Farmers Market (Springfield)

Oswego Country Market (Oswego)

Palos Heights Farmers Market (Palos Heights)

Portage Park Farmers Market (Chicago)

Ravinia's Farmers Market (Chicago)

Ridgeville Farmers' Market (Evanston)

Seaway Bank Farmers Market (Chicago)

Shelbyville Farmers Market (Shelbyville)

Skokie's Farmers Market (Skokie)

The Land of Goshen Community Market (Edwardsville)

Trinity United Church of Christ Farmers Market (Chicago)

Twin City Market (Sterling)

Uptown Farmers Market at Weiss Memorial Hospital (Chicago)

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17 Jul 2012

Hotel Blackhawk's Bix Bistro Is Wine Spectator 2012 Award of Excellence Recipient

By Tim Heim

Yearly national award recognizes theme, selections in choosing recipients

Davenport, IA - Bix Bistro, the restaurant within Hotel Blackhawk, has been chosen as a 2012 Award of Excellence recipient by Wine Spectator, the preeminent voice of the wine industry. The award will be featured in the August issue of the magazine (hitting newsstands July 24th).

An Award of Excellence is received by a restaurant whose lists offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections. The recognition is part of Wine Spectator's annual Restaurant Wine List Awards.

"We're delighted to have Bix Bistro recognized by Wine Spectator," said Hotel Blackhawk General Manager Tim Heim. "It's very rewarding to see our food and beverage team, including Abe Blair, our Assistant Food and Beverage Manager, setting this standard in the Quad Cities."

Wine Spectator began in 1976 as a tabloid newspaper with circulation of under 5,000. It is now the most widely-read wine magazine in the world. In 1996, it launched www.winespectator.com and is the online source for news and information about the wine industry. The site includes archives of over 250,000 wine reviews.

Hotel Blackhawk re-opened December 15th, 2010. The hotel retains its 95-year-old historic character while featuring modern conveniences throughout the 130 guestrooms and extended-stay suites, six meeting rooms and up to 300-person banquet capacity in the signature Gold Room.

Other features include wireless internet, a fitness center, business center, swimming pool, hot tub, Spa Luce (lu-CHAY), Milan Flower Shop, the Bix Bistro restaurant, the Beignet (been-YAY) Done That coffee shop and Blackhawk Bowl & Martini Lounge. The hotel is part of the Summit Hotels & Resorts group (www.summithotels.com) and the Historic Hotels of America network (www.historichotels.org).

For more, visit www.hotelblackhawk.com or find us on www.facebook.com (Search: Hotel Blackhawk).

-30-

06 Jul 2012

Galena Cellars awarded at 2012 Illinois State Fair Wine Competition

By Janelle Keeffer

GALENA?Galena Cellars Vineyard & Winery, at the hand of winemaker Christine (Chris) Lawlor-White, was honored with 19 awards, including the prestigious Governor's Cup for its Vineyard Rosé produced from Illinois-grown fruit, two Top Awards for Wines from any Appellation and seven "Best of Category" designations at the recently held 2012 Illinois State Fair Wine Competition.

Sponsored and coordinated by the Illinois Grape Growers and Vintners Association (IGGVA), the Illinois State Fair Wine Competition was held June 25-27, 2012 at Lincoln Land Community College in Springfield where nearly 400 local wines (266 commercial entries) were presented to the panel of twelve judges.

Galena Cellars had five varietals that received a double gold award (consensus gold when all judges award the wine a gold medal) and were also rated best in their category for their Blackberry, Vineyard Rosé, Eric the Red, Daffodil and Traminette wine.

In total, Galena Cellars earned one Governor's Cup, two top-awarded wines from any appellation designations, seven best of category awards, five double gold, one gold, eight silver and two bronze awards.

"We are excited and honored to receive these awards, and are especially proud of our Illinois-grown grapes and fruit," said winemaker Chris Lawlor-White.

According to IGGVA, in total, the commercial competition awarded 40 gold medals, 99 silver medals and 87 bronze medals. A ceremony and public tasting of the award-winning wines will be held Tuesday, August 14^th at the Illinois Wine Experience during the Illinois State Fair in Springfield, Illinois.

IGGVA, established in 1992, is a non-profit organization dedicated to developing the viticulture and enology interests of Illinois through information exchange and cooperation among Illinois grape producers and vintners.

The Illinois wine industry has exploded in recent years, growing from just 12 wineries in 1997 to nearly 100 today. During this time, the acreage devoted to grape production has grown at a tremendous rate, and today Illinois is consistently among the top 12 wine-producing states. Today the Illinois wine industry creates a direct economic impact of more than $319 million annually on the Illinois economy.

Galena Cellars Vineyard, established in 1990 in rural Galena, Illinois, is home to 22 different specialty grapes, many of which are hybrids developed by universities throughout the country in an effort to create a vine and grape with the hardiness needed to grow in this region. The vineyard is open to the public April through November for tours, tastings and special events. Galena Cellars also offers tasting rooms, wine patios and gift shops in downtown Galena and Geneva, Illinois.

# # #

2012 Illinois State Fair Wine Competition Results for Galena Cellars Vineyard & Winery

Category	Wine	Vintage	Award
Hybrid Blush/Rosé	Vineyard Rosé	NV	Governor's Cup, Double Gold (Consensus Gold?all judges awarded a gold medal), Best of Category
Traminette	Traminette	2011	Top Awards for Wines from any Appellation + Double Gold (Consensus Gold?all judges awarded a gold medal) + Best of Category
La Crosse	Daffodil	2011	Double Gold (Consensus Gold?all judges awarded a gold medal), Best of Category
Marechal Foch	Eric the Red	2010	Top Awards for Wines from any Appellation + Double Gold (Consensus Gold?all judges awarded a gold medal)
Blackberry	Blackberry	2011	Double Gold (Consensus Gold?all judges awarded a gold medal), Best of Category
Sparkling, Carbonated	Frizzante di Muscat Canelli	2010	Gold
Seyval Blanc	Seyval Blanc	2011	Silver
Chardonnel	Britt White	2011	Silver
St. Croix	Vineyard Red	NV	Silver, Best of Category
Interspecific White Blends	General's White	2011	Silver
Interspecific White Blends	Oktoberfest	2011	Silver
Flower / Vegetable	Rhubarb	2012	Silver, Best of Category
	Late Harvest Riesling	2011	Silver
Flavored Dessert	May Wine	2011	Silver
Interspecific Red Blends	Vintage Red	2011	Bronze
Other Fruits	Cranberry	2011	Bronze

# # #

26 Jun 2012

Spanish-Language Virtual Expert Answers Food Safety Questions on Your Smartphone

By Catherine Cochran

Take "Mobile Pregúntele a Karen" with you for on-the-go tips to prevent

foodborne illness this summer

WASHINGTON, June 26, 2012?A new Spanish-language food safety app is available to consumers around the clock on their mobile devices, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced today. "Mobile Pregúntele a Karen" is the Spanish-language version of Mobile Ask Karen, the virtual expert who answers smartphone users' questions about properly handling, storing and preparing food to prevent illness. The English version of Mobile Ask Karen was launched in May 2011.

"Expanding our food safety information to multiple languages means we are reaching a wider audience and preventing more foodborne illness," said USDA Under Secretary for Food Safety Dr. Elisabeth Hagen. "As consumers become familiar with these user-friendly mobile applications, they will develop good food safety habits and have instant access to reliable food safety information."

The Pregúntele a Karen website has been available from desktop browsers since September 2010. However, FSIS recognized that consumers often need answers to questions like, "To what temperature should I cook steak?" or, "How can I keep food safe outdoors?" when they are not able to access a computer. The new mobile format now allows people to take the food safety information "Karen" provides in Spanish with them to the barbecue grill, farmers market, grocery store and kitchen.

Both Mobile Pregúntele a Karen, which is optimized for iOS and Android devices, and the desktop-based Pregúntele a Karen are available 24 hours a day at m.PregunteleaKaren.gov or PregunteleaKaren.gov, with more than 1,200 food safety answers searchable by topic and by product. Consumers can also email, chat with a live representative, or call the USDA Meat and Poultry Hotline directly from the app. To use these features on the app, simply choose "Contact Us" from the menu. The live chat option and the toll-free USDA Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854), are available in Spanish and English from l0 a.m. to 4 p.m. ET Monday through Friday.

Mobile Pregúntele a Karen is part of a multi-faceted USDA initiative to prevent foodborne illness. As part of this initiative, USDA recently joined the Ad Council, the Food and Drug Administration and the Centers for Disease Control and Prevention to launch Food Safe Families, a consumer food safety education campaign. Food Safe Families is the first joint public service campaign to empower families to further reduce their risk of foodborne illness at home by checking their key food safety steps: clean, separate, cook, and chill. For more information, go to www.foodsafety.gov.

Today's action is in addition to other significant public health measures FSIS has put in place during President Barack Obama's Administration to date to safeguard the food supply, prevent foodborne illness, and improve consumers' knowledge about the food they eat. These initiatives support the three core principles developed by the President's Food Safety Working Group: prioritizing prevention; strengthening surveillance and enforcement; and improving response and recovery. Some of these actions include :

Test-and-hold policy that will significantly reduce consumer exposure to unsafe meat products, should the policy become final, because products cannot be released into commerce until Agency test results for dangerous contaminants are known.
Labeling requirements that provide better information to consumers about their food by requiring nutrition information for single-ingredient raw meat and poultry products and ground or chopped products.
Public Health Information System, a modernized, comprehensive database with information on public health trends and food safety violations at the nearly 6,100 plants FSIS regulates.
Performance standards for poultry establishments for continued reductions in the occurrence of pathogens. After two years of enforcing the new standards, FSIS estimates that approximately 5,000 illnesses will be prevented each year under the new Campylobacter standards, and approximately 20,000 illnesses will be prevented under the revised Salmonella standards each year.

###

26 Jun 2012

Iowa Distillery Releases Seasonal Strawberry Vodka

By Ryan Burchett

Le Claire, Iowa, June 26, 2012 - Mississippi River Distilling Company is excited to announce the release of their newest seasonal product, "Pride of the Wapsi Strawberry Vodka" on June 29, 2012. MRDC is once again partnering with an Iowa business on this product. This time Pride of the Wapsi, a berry patch near Long Grove, Iowa. The new spirit is just in time for Independence Day celebrations.

"The whole idea of the seasonal spirits is to bring some unique products to the market and also partner with other local businesses," Ryan Burchett, MRDC owner and distiller, says. "We were really excited when the gang at Pride of the Wapsi said they would have enough strawberries to pull this off."

MRDC used 1,600 pounds of hand-picked strawberries in this latest creation. They loaded their still with fresh strawberries and their signature River Pilot Vodka. After a 12-hour infusion, the strawberries and vodka were redistilled for a one of a kind flavor.

"We're so excited about the result," remarks owner and distiller Garrett Burchett. "Our unique distillation technique gives us the essence, fragrance and flavor of strawberry without the sugary sweetness of a liqueur or other artificially flavored vodkas. The aroma of this product is amazing. It smells like fresh strawberry jam."

For Pride of the Wapsi owners Pat and Lora Dierickx, this was a big project. "This year we closed the patch down a little sooner than we had hoped, but we were happy to be able to get the 1,600 pounds of strawberries picked for the distillery before that." Pat says. "We think this project will bring a whole new awareness to our farm. We never dreamt that our berries would be used for vodka. But we're so pleased to see this collaboration work out."

The first bottles of the strawberry vodka will be released this Friday, June 29. The following week, Pride of the Wapsi will be specially featured at MRDC's First Friday event held Friday, July 6 from 5:30 - 8 p.m. Along with the farmers being on hand, fans who purchase bottles that evening will be able to get a free commemorative pint glass marking the release of the new vodka.

Mississippi River Distilling Company is open from 10 AM to 5 PM Monday through Saturday and from 12 to 5 PM Sundays. Free tours are offered to the public daily on the hour from 12 to 4 PM or by appointment. The tour takes visitors through the entire distilling process. Tours end in the Grand Tasting Room with free samples of products for those patrons over 21 years of age.

####

20 Jun 2012

Food experts tell it like it is on Best Food Facts

By Best Food Facts

Best Food Facts gives you the opportunity to connect with food experts from around the country who have done the research, checked their work and want to share the results. Through blog posts, experts provide answers to your questions about food. Best Food Facts encourages open discussion - please send us your questions.

Cast your vote!

How do you define "local" food?

Take the poll!

What's Cookin'?

Recently we've talked with University-based food experts/researchers about these topics

Are Superweeds Taking Over Our Fields?
Dr. David Shaw talks about weeds becoming resistant to herbicides.

Does Cage-Free = Better Hen Welfare?
Dr. Joy Mench discusses the welfare aspects of raising hens in cages.

Hormone Confusion: Cow Milk vs. Human Breast Milk
Dr. Ann Macrina explains why human steroids and animal steroids are notcreated equal.

Farm Size: Environmental Impacts
Dr. Hongwei Xin says farm size is an important variable ... but not the only one.

GMO Labeling: What You Need to Know
Dr. Patrick Byrne explores the pros and cons of labeling GM food.

Agave - Healthier Than Sugar?
Watch a fun video from Joy Bauer on the differences between agave and sugar.

What's Your Summer Food I.Q.?
Think you know what it takes to keep food safe in the summer? Take this quiz!

It's My Right: Genetically-Modified Labeling
Dr. Peggy Lemaux discusses the implications of the California initiative to label GM food.

Check out all the Food for Thought posts!

New Website Design!

Coming soon: A new Best Food Facts website design! All the great content you love in a fabulous new design. Check back soon to see the new site!

Meet Our Featured Expert!

Alice Henneman, R.D., is an extension educator with the University of Nebraska-Lincoln Extension in Lancaster County. She promotes healthy eating, with emphasis on providing culinary information, tips and recipes that translate into making healthier food choices. She regularly uses social media to promote healthy eating. You can find her on Twitter, YouTube and Pinterest.

Alice contributes to the University of Nebraska-Lincoln's website food.unl.edu. She received her M.S. in nutrition from the University of Nebraska-Lincoln, and her R.D. from Indiana University.

Alice has contributed to the following Best Food Facts posts:

In the News

Lack of Sleep Can Lead to Unhealthy Food Choices

Why Food Trucks Aren't Going Away

NYC Health Board Likes Big Drink Ban Proposal

Coming Right Up!

Best Food Facts readers asked questions - and our experts will be providing answers! Look for these topics to be covered soon!

Water: What's the magic number? How much water should you drink per day?

Is there concern about BPA in food packaging?

Does the type of hen housing matter in regards to worker safety?

Have a food question you'd like answered? Click here to ask our experts!

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12 Jun 2012

USDA Joins Nation's Communities to Feed Children during Summer Meal Gap

By Rick Martin

By Kevin Concannon, USDA Under Secretary for Food, Nutrition and Consumer Services

While the kids are exuberantly shouting, "School's out!" many parents may be quietly worrying just how they're going to feed their kids all summer long. I want to assure those moms, dads and caregivers that USDA has a program that can help.

All it takes is a toll free phone call to find a USDA Summer Food Service Program (SFSP) site where children in low-income areas can get a free meal during the summer months when schools are closed. The National Hunger Hotline (1-866-3-HUNGRY or 1-866-348-6479) can give you locations of Summer Food Service Program sites open in your local area. Just provide your zip code and the Hotline operator will tell you if there is a site near where you live. This information is also available to Spanish speakers, 1-877-8-HAMBRE.

Summer meals are free for children 18 and under at open sites. In addition to a healthy meal, the program offers enjoyable learning activities held in a safe place where kids can play with friends and make new ones.

Summer meal sites are located at libraries, schools, family centers, youth drop-in centers, park and recreation centers, faith-based organizations, day camps and food banks, and many other locations where children come together during the summer months. Sites offer activities such as arts and crafts, drama, sports, computer training, music and reading that keep kids interested and coming back day after day. I've personally visited many sites and know that the kids have a great time and enjoy good meals.

We need to spread the word so that more families, parents and children know about this program and can find a site in their community. I encourage parents and sponsoring organizations to work with their schools to send Summer Food Service Program flyers and other outreach materials home with students before the end of school. Our Website, www.summerfood.usda.gov includes templates for creating these materials.

SFSP is vitally important to the millions of kids who eat school lunch and school breakfast during the school year but have no nutritious alterative in the summer. Only 3 million of the 22 million students who receive free or reduced price meals in the National School Lunch Program participate in a summer feeding program either through SFSP or through their school.

Summertime should not be a hungry time for these kids. SFSP fills that gap. Healthy food gives kids energy so they can enjoy all the summertime fun, but also maintains their nutrition so they feel well and do well once they're back in school.

At USDA, we're committed to ensuring that all students have access to "food that's in while school is out." We are here to help parents and communities make that a reality this summer.

05 Jun 2012

From the Ashes of The Red Avocado...

By The Red Avocado

...arises Burt Family Food Services

Most of you probably already know that The Red Avocado is now out of business. This is the last newsletter to inform you of continuing services from Chef Dave. Please follow the links to find out more about any particular subject. We hope you will support us by following our new blog and "liking" our new Facebook page.

We have started a new business called Burt Family Food Services. Chef Dave is preparing weekly meals for pick up once a week - standard is 4 meals for 2. This service continues the successful Meal Plans that were available the last few years at The Red Avocado. All meals are vegan and 99% organic.

Cooking classes are ongoing through Kirkwood Community College and New Pioneer Food Co-op. These focus on vegan and seasonal cooking including a 4 part vegan whole foods series, vegan 3-course meals and intensive classes focusing on one particular ingredient. We will also be presenting free cooking demos throughout the year at various locations. Look for us at the market this summer, at the Field to Family Festival in September and at Willowwind School in the Fall.

Our original recipe veggieburgers are available locally and larger shipments can be arranged nationwide. Email burtfamilyfoodservices@gmail.com to arrange an order. If you are outside of Iowa City, our teas, frozen veggieburgers and other dried goods can be shipped. Within a month or so we should have online ordering available via PayPal.

Around town, veggieburgers are available at The Wedge Downtown, New Pioneer Food Co-op delis and The Trumpet Blossom Cafe. In the future we hope to have the veggieburgers available from the frozen section of the Co-op again as well as the tea blends that were so popular.

We hope to be shipping veggieburgers via Buykind, a website that specializes in delivering vegan foods from restaurants around the country.

Private Nutritional and cooking consultations are also available. Email burtfamilyfoodservices@gmail.com to arrange an appointment specific to your needs.

If you'd like to subscribe to our bimonthly newsletter please reply to this email with "subscribe" in the subject line. The newsletter will include links of interest, local news, nutritional information, recipes and special offers.

If you are interested in the meal plans and would like to receive the menus with no obligation to purchase please reply with "meal plan" in the subject line.

If you'd like both please reply with "subscribe meal plan" in the subject line.

Again, please visit our website and our Facebook page, as we continue to grow.

Thanks for your ongoing support.

04 Jun 2012

Cody Road Bourbon Released LastFriday

By Ryan Burchett

LeClaire, Iowa, May 30, 2012 - Mississippi River Distilling Company will release the third batch of Cody Road Bourbon Whiskey on Friday, June 1, 2012.

Both first and second releases of the whiskey sold out across Iowa in Illinois within a week of their respective release dates. With this third batch also comes a slightly larger quantity of bottles as 1,500 bottles to be distributed around Iowa, Illinois and Nebraska. MRDC's retail shop in Le Claire will have 80 bottles for sale starting at 10 a.m. Friday. Due to the high demand, sales at the distillery will be limited to one bottle per person. The Iowa Alcohol Beverage Division is limiting retailers to six bottles per store, per week to help spread the supply.

Owner and distiller Ryan Burchett says to expect another quick sale. "Last time we released bourbon, people were lined up down the street waiting for us to open. We were sold out in an hour," said Ryan. "I'm not sure a day has gone by since that someone hasn't stopped in or called to see if we have any more. Unfortunately, this batch likely won't last much longer than the last one."

In Iowa, the Iowa Alcoholic Beverages Division will be limiting stores to 6 bottles each until the bourbon is gone. The supply is expected to sell out to retailers within a day of release.

Distillers Ryan and Garrett Burchett continue to work on increasing the supply to match demand. Starting in November, the distillery will begin releasing 1,000 bottles per week. They hope by the end of 2012 it will be easier to find a bottle on store shelves.

This Friday also marks the distillery's monthly First Friday. This open house social will be held June 1 from 5:30 - 8 p.m. While the bourbon is expected to sell out during the day at the distillery, there will be some available for tasting during the First Friday event. MRDC will feature food from the Crane and Pelican restaurant, another Le Claire establishment. There will also be two signature drinks for the evening. We'll be sampling the "Bees Knees," a drink featuring River Rose Gin, pineapple juice, grapefruit juice and honey. The second cocktail will be a combination of MRDC's Queen Bee Honey Whiskey and lemonade. Both are cool and refreshing cocktails for summertime! Free samples of both food and drink will be served and the complete recipes can be found at our website www.mrdistilling.com.

Mississippi River Distilling Company is open from 10 AM to 5 PM Monday through Saturday and from 12 to 5 PM Sundays. Free tours are offered to the public daily on the hour from 12 to 4 PM or by appointment. The tour takes visitors through the entire distilling process. Tours end in the Grand Tasting Room with free samples of products for those patrons over 21 years of age.

###

15 May 2012

Hardly Bland and American Great Steak Now Open at SouthPark Mall

By Aleshia Chiesa

Who: Hardly Bland is a new fast food option in the food court at SouthPark Mall. Hemanth Nagaraj opened Hardly Bland on April 24. Hemanth is a graduate of LeCordon Bleu® College of Culinary Arts in Chicago, IL where he studied Indian cuisine.

American Great Steak is open in the food court at SouthPark Mall. This features tender cheese steak sandwiches, turkey clubs and made- to-order fresh fries.

What: Both food options are now open.

Where:
SouthPark Mall Hardly Bland & American Great Steak
4500 16th Street
Moline, IL 61265

###

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