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| Food for Thought The White House Garden |
| First lady Michelle Obama welcomed spring to the White House by replanting her popular vegetable garden with the help of local elementary school students. Mrs. Obama said that the 1,000 pounds of food harvested last year fed many people, both at the White House and at nearby homeless shelters. The newly planted garden is 400 square feet larger than last year and will contain four new vegetables: bok-choy, cauliflower, artichokes, and mustard greens. |
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| New Item Feature LaMedina Green Olives Stuffed with Ají Chile Peppers |
Just the Facts: Brand: LaMedina Item Name: Green Olives stuffed with Ají [ah-hee ] Chile PeppersFM Item #: 54578Origin: PeruPack Size: 2/5 lb bags What is an Ají Chile Pepper? Ají chile peppers are Peru's favorite and most widely used pepper. The chiles start green, turning bright yellow as they grow, finally maturing into a vibrant deep orange "amarillo" pepper. Taste NotesThe tender and mild green olives give way to a delicious crunch of intensely fruity amarillo pepper. Mild chile heat adds depth and spice. This is a great table olive, perfect for offering as a welcome plate with craft brews. If you're looking to incorporate the olive into your favorite dishes, try dicing it up and adding to a plate of nachos or using it as a fresh and fun topping for tacos. |
| In the News Mediterranean Diet & Brain Damage |
| The benefits of eating a Mediterranean-style diet are both vast and well-documented. While previous studies have proven that a diet rich in olive oil, whole grains, fish and fruit can lower risks for depression, cancer, heart disease and premature death, a new study that was previously completed takes on a new possible benefit: protection against brain damage. Led by Dr. Nikolaos Scarmeas, an associate professor of neurology at Columbia University Medical Center, 712 men and women averaging 80 years of age with no history of stroke received MRIs to look for brain damage (tissues that have died because of reduced or cut-off blood supply). In all, 238 people had at least one area of brain damage. The researchers also looked at how well the participants had followed a Mediterranean-style diet for the six years before the MRI. "What we found was, those people who were following a healthier diet, more Mediterranean-like, had fewer brain infarcts, strokes, on the MRI," Scarmeas said. Their risk for having such damage was lowered by up to 36 percent, he said. In earlier studies, Scarmeas and his colleagues have shown that a Mediterranean diet could help lower the risk for Alzheimer's disease and might lengthen the life of those who have the disease. Now, he said, the new findings may help explain the reason for this -- that those who eat the healthiest have the fewest number of brain problems associated with cognitive decline. Source: www.healthday.com For more information on the Mediterranean Diet, please visit Oldways. |
| New Packaging Barnier Selection Packaging Transition |
| FoodMatch is pleased to announce:New Bag-In-Box packaging on many Barnier Selection items!Same great taste in a convenient and new space-saving bag. Barnier Selection olives packed in bags save space and promote safety in the kitchen! Visit our Online Catalog or call customer service at (212) 244-5050 for more information. |
| Quality Control News FoodMatch Joins the Rapid Recall Exchange |
| FoodMatch is pleased to announce that we have recently become a registered member of the Rapid Recall Exchange. This online service allows food companies to promptly and accurately initiate, target, deliver and receive comprehensive product recall information through a single, convenient, easy to use web-based service. Effectively communicating with retailers, wholesalers and suppliers is essential for brand protection and assurance. The Rapid Recall Exchange was commissioned by the Food Marketing Institute (FMI) Associate Member Advisory Board and developed by GS1 US™ (creators of the U.P.C. bar code system) in collaboration with FMI, the Grocery Manufacturers Association as part of their commitment to enhanced food and product safety, brand protection and consumer confidence. It is also endorsed by the National Grocers Association. Source: Rapid Recall Exchange To learn more about FoodMatch's Quality Control program, please visit the QA section of FoodMatch.com. |
| Recipe Feature 5 Ideas with Chef Brett |
| Welcome to the first installment of "5 Ideas with Chef Brett." In this new FoodMatch feature, we provide our corporate chef, Brett Greenberg, with a popular FoodMatch item and he provides you with 5 unique recipe ideas. This Month: Barnier Caper Salad (FM Item # FR737)Barnier Caper Salad is a unique combination of uncharacteristically mellow capers mixed with mild whole garlic cloves, red and yellow peppers, finished in a light vinaigrette. From sauces to appetizers to main courses, here are Chef Brett's 5 Ideas for Caper Salad:1. Salsa VerdePurée Barnier Caper Salad with a spoonful of mustard, a handful of fresh parsley, and some red wine vinegar in a food processor. A great "quick" marinade for seafood. Also excellent as a sauce. 2. Caper PestoPulse Barnier Caper Salad and either pine nuts or walnuts and parmesan cheese in a food processor. Caper Pesto can be spread over fish before cooking or used as a condiment. 3. Cold Seafood SaladCombine Barnier Caper Salad with cooked and cooled baby shrimp, lump crab meat, scallops, chopped celery, green onion, and fold in either mayonnaise or vinaigrette. Season with salt, pepper, and Old Bay. 4. Lemony-Caper Risotto w/Seafood Prepare your favorite basic risotto recipe and add Barnier Caper Salad (crush garlic cloves before) and lemon juice at the end. Fold in lemon zest and parsley. Serve alongside or as a bed for your favorite fish. 5. Shrimp Putanesca Heat butter and oil in pan. Add anchovy and garlic cloves from the Caper Salad. Cook until anchovy is broken down and dissolved and garlic becomes fragrant. Add shrimp and toss until just cooked. Add remainder of Barnier Caper Salad and mix-in pitted kalamata olives, chopped Roasted Tomatoes, and crushed chile flakes. Toss until hot and pour over pasta. |
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Thank you for reading this edition of FoodMatch Focus.
FoodMatch, Inc.
Phone: (212) 244-5050 Fax: (212) 334-5042
Email: Info@foodmatch.com Web: www.foodmatch.com |
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