Irish firm picks up Musgrave listing

first_imgA Northern Irish bakery has extended its range with retail group Musgrave SuperValu- Centra (MSVC).Graham’s Home Bakery, based in Dromore, is to supply its ’Pick Me’ brand to all of Northern Ireland’s SuperValu and Centra stores. The range includes tray bakes, small cakes and muffins and it is estimated the value of the new order will initially be £250,000.Graham’s has supplied MSVC and its 121 independent SuperValu and Centra stores with a variety of other products since 2003.Alistair Toal, marketing mana-ger, said the deal was an opportunity to expand the brand into SuperValu and Centra stores in the Republic of Ireland and the rest of the UK through the Budgens and Londis stores owned by the Musgrave Group.”Over the past four years our business with MSVC has grown by more than 70%, making them one of our most important customers,” said Toal.last_img read more

Condos selects Brian Leven as Deputy Secretary of State

first_imgSecretary of State-Elect Jim Condos has selected Brian Leven of Stowe to be the new deputy secretary of state. Leven has spent the last 12 years as an attorney for the Vermont Legislative Council. During that time he has served as counsel for the House and Senate Committees on Government Operations and the Legislative Committee on Administrative Rules. These three committees are important committees for legislation pertaining to activities and operations of the secretary of state’s office.In 2002, he staffed the Senate Reapportionment committee which was responsible for redistricting of House and Senate districts after the 2000 US Census. Reapportionment will again be taken up this biennium with completion of the 2010 Census. And, this past year, he served as counsel to the Government Accountability Committee which is monitoring the progress of Challenges for Change.‘I am excited to have Brian join my team,’ said Secretary-elect Condos. ‘His knowledge and experience will prove invaluable as my office continues to serve Vermonters with positive outcomes.’Brian Leven lives in Stowe, Vermont, with his wife, Jacquie, and two children, Augie and Talula. He grew up in Danville and St Johnsbury. He graduated from St Johnsbury Academy, received a BA from the University of Vermont, and a JD from the University of Denver College of Law.In addition to playing music, reading, and enjoying the outdoors, Leven serves as chair of the Stowe Development Review Board.Jim Condos was elected to be Vermont’s secretary of state on November 2, 2010. Condos has over 20 years of elected public service including 18 years on South Burlington City Council, eight years as a Vermont state senator, along with over 30 years of private sector business experience.last_img read more

FDA approves irradiation of iceberg lettuce, spinach

first_img Under the FDA rule, packages of irradiated lettuce and spinach—like other irradiated food products—will have to bear the radura logo and one of two statements: “treated with radiation” or “treated by irradiation.” Aug 21, 2008 (CIDRAP News) – The Food and Drug Administration (FDA) today approved the use of irradiation to kill pathogens in fresh spinach and iceberg lettuce, which were linked to Escherichia coli O157:H7 outbreaks that sickened hundreds of people in the fall of 2006. Iceberg lettuce and spinach now join meat, poultry, molluscan shellfish, and dried spices on the list of foods that can be irradiated for safety in the United States, said FDA spokesman Sebastian Cianci. The FDA action does not include other varieties of lettuce. The approval was sought by the Grocery Manufacturers Association (GMA), formerly the National Food Processors Association, Cianci told CIDRAP News. Back in 2000, the group had petitioned for approval of irradiation for a wide range of foods, including raw vegetables and fruits. In December 2007, the GMA asked the FDA for a “partial response” covering just iceberg lettuce and spinach, Cianci said. Prepublication copy of the FDA’s Federal Register announcementhttp://www.fda.gov/OHRMS/DOCKETS/98fr/FDA-1999-F-2405-nfr.pdf See also: He said the FDA previously approved irradiation of lettuce, spinach, and some other commodities to kill insects and reduce spoilage, which involved doses lower than those used to kill microbes. He was unsure about to what extent irradiation has been used to kill insects in produce, if at all. “Irradiation is effective in reducing levels of potentially dangerous pathogens such as Salmonella and E coli and will provide an additional tool that may be helpful to protect the public from microbial hazards,” Cianci said. Jan 12, 2007, CIDRAP News story “FDA finds Taco John’s E coli strain on California farms”center_img According to an Associated Press (AP) report published today, the FDA concluded that this dose of radiation does not sterilize lettuce or spinach but is enough to “dramatically” reduce levels of E coli, Salmonella, and Listeria without impairing the safety or nutritional value of the foods. The intent is to allow irradiation both to eliminate pathogens and to extend shelf life, according to the FDA’s new rule, to be published tomorrow in the Federal Register but posted online today. The rule takes effect tomorrow. “This final rule will permit the irradiation of fresh iceberg lettuce and fresh spinach to a maximum absorbed dose of 4.0 kGy [kiloGray], which is effective in reducing microbial pathogens that have been associated with these crops in the past,” the FDA said in an e-mailed announcement. “This is not to take the place of other controls; it’s an additional pathogen-reduction method,” Cianci said. “This isn’t going to eliminate the need to wash the product. The FDA continues to recommend that consumers thoroughly wash produce uinder running water before they eat it,” said Cianci. “Pre-washed bagged produce can be used without further washing,” but not all bagged produce is pre-washed, he added. The FDA is still pondering allowing the irradiation of other kinds of produce. Cianci couldn’t predict how soon any additional approvals might come. Fresh bagged spinach grown in California was blamed for an E coli outbreak in the early fall of 2006 that involved 204 cases and three deaths. Later that fall, shredded lettuce from Taco John’s restaurants was implicated in two E coli outbreaks, one in Minnesota and Iowa and the other in several northeastern states.last_img read more

What are the main ingredients of an event as well as the destination branding process? The story from Vrsar shows us the way

first_imgQuality production of photo and promo materials, which is imperative today Awareness of the local population is a difficult process, and this is the best tool. Or to put it: old recipes do not die with the last nonas and go into oblivion, but rather have a new life cycle, rather, enriched by a modern interpretation which is imperative today. It is our authenticity and diversity that I differentiate from the competition, both domestic and global. Because the motive of the trip is not accommodation, but a destination, ie getting to know a new way and culture of living, and authenticity is the main ingredient. The event aims to encourage the involvement of as many quality caterers and encourage their orientation to local foods and dishes in order to valorize indigenous foods, while preserving the traditional heritage through the revaluation of Istrian recipes. Or raising the quality of caterers, ie the entire destination, which is crucial – to have quality partners in the destination to deliver that quality and justify the brand story of Istria as a top gourmet destination. Likewise, quality content like this is the formula for extending the season (although this extraordinary year is not and cannot be a referent). Also, by raising awareness of the autochthonous offer of Istria, as the genetic code of the total offer, as well as the focus on domestic and local products, the heritage is valued towards caterers, because it becomes a market story. Then the local population begins to live with this tradition again, and local family farms have a new market and an interest in nurturing the cultures of their ancestors. And what is important to point out, they do not have to be based on quantity, but on quality with added value, which has a higher price. How everything fits together nicely, right? Let’s start in order, true hedonists and gourmets, as well as lovers of autochthonous Istrian delicacies and good wine, will be taken to Vrsar again this September. Namely, from 05 to 12 September, the second edition of the gourmet event Goložece di Orsera will take place, as part of which guests will be able to enjoy top local specialties in twelve Vrsar restaurants. It’s not a coincidence. The brand is built over the years. But what is important is that continuity, perseverance and raising the quality from year to year. Along with the already well-branded Istrian wine and olive oil on a global level, such events give meaning and an excellent rounded tourist and economic story. The main ingredients are indigenous food and wine offer, seasonal and local products from local producers (OPG) synergies in the destination and ultimately quality content. The Goložeca di Orsera event is just one of many gourmet events that enrich the offer of the entire destination and strengthen the position of Istria as a top gourmet destination. This is not a single event, but a set of various events, themed gourmet days in destinations, such as Days of Asparagus, Teran, Truffles… And so for years, it is this continuity or consistency for years with raising the quality and spreading new events makes branding process. And that is why today Istria is recognized as a top gourmet destination.center_img We have nothing to be ashamed of, on the contrary, we must be proud of our history, identity, way of life and culture. It must be our main tourist product. And that is why this manifestation is important and through a simple framework I give us the way or the main ingredients of how the manifestations must look like. Photo: TZ Vrsar What should each event look like? According to the PS or the standard and basic protocol, the second edition of ‘Goložece di Orsera’ shows us. The menu (translated into 4 languages, which is a rarity, but an important detail) will include delicacies of cod, anchovies, octopus, gilthead sea bream and sea bass, Adriatic tuna tartare and tagliatelle, broth and shuffled caramels, while meat lovers will be delighted by specialties such as carpaccia with truffles, boškarin steak with cottage cheese, beef tagliate and many others. The offer will also include indispensable Istrian dishes such as fuži, ravioli, maneštra and indigenous desserts fritula, kroštula, cottage cheese and walnut cakes, Vrsar amarettes and others. As delicious snacks are accompanied by excellent wine, guests will have the opportunity to taste the best wines of Istrian winemakers as part of the menu at a promotional price of 120 kuna. Synergy of everyone at the destination. Namely, this interesting gourmet story was organized by TZO Vrsar, Association of Caterers Vrsar with the cooperation of partners, tourist company Maistra, and aims to present Vrsar and Istrian specialties to domestic and foreign guests and provide additional motivation for tourists to come. Restaurants participating in this second edition are: Batana, Basilico, Bevanda, Dvi Palme, Fančita, Goran, Kod Luce, Rotonda, Srdela, Trošt, Vrsaranka, Villa Vrsar and visitors will be able to choose between fish and meat menu at promotional prices, with focusing on seasonal and local products.last_img read more