The Prostate Cancer Foundation (PCF) and Major League Baseball (MLB) are once again teaming up to hit home runs for prostate cancer research and encourage fans to “Keep Dad in the Game” as part of the yearly celebration of Father’s Day and annual Home Run Challenge.
This year Joe Torre, MLB’s Chief Baseball Officer, Hall of Famer and prostate cancer survivor, encourages baseball fans everywhere to support PCF’s efforts to end prostate cancer by delivering an important public service announcement, “to step up to the plate, help save lives and get one step closer to finding a cure.”
“Joe has been a great partner in our progress toward improved treatment outcomes and an eventual cure,” said PCF Founder and Chairman Mike Milken. “His work as well as those by MLB and all 30 Clubs has helped us raise more than $45 million for research programs that are saving thousands of lives.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7729251-pcf-and-mlb-prostate-home-run-challenge/
Ninety percent of kids don’t eat the recommended amount of veggies each day and summer is an ideal time to try a new approach. Nickelodeon’s Sam & Cat star Jennette McCurdy is on a mission to put the play back on the plate. She’s teamed up with Birds Eye Vegetables for a multi-week challenge for families to seize the fun and Rewrite the Dinnertime Rules leading up Nickelodeon’s 10th annual Worldwide Day of Play this fall.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/62540-birds-eye-and-nickelodeon-star-jennette-mccurdy-help-kids-eat-healthier
No doubt about it, frozen foods are hot! Americans spend more than $49 billion on frozen foods annually. Last year, 26% of all U.S. grocery shoppers shopped the frozen food aisle more frequently, and 43% of millennials bought more frozen items*.
What’s Turning Up the Heat?
Today’s innovative frozen products offer something for everyone:
Brands and product lines are aligned with new health trends, changing dining habits, and dietary requirements – whether you are looking for vegan, gluten-free, non-dairy, ethnic, organic…the frozen food aisle has it all.
You don’t have to sacrifice delicious dishes and trendy flavors just because you’re in a hurry. The freezer aisle offers quality, ready-to-eat full meal, single serve and small plate options – high proteins, low carbs, indulgent flavors, healthy veggies, fruits and more.
If you’re a foodie, you can “up your game” and elevate the food experience with versatile high-end frozen products, savory ingredients and entertaining-quality appetizers and desserts, sure to impress family and guests.
To view the multimedia release go to:
https://www.multivu.com/players/English/8465651-nfra-march-2019-national-frozen-food-month/
The California Fig industry is excited to announce the excellent quality of the 2015 fresh crop across all varieties – Black Mission, Brown Turkey, Calimyrna, Kadota, Sierra and Tiger Figs. Natural, good-for-you, and tasty California Fresh Figs are available now thru December.
To celebrate the start of the season, award-winning Chef Robert Del Grande of Houston’s highly-acclaied RDG + Bar Annie created five new simple and delicious recipes that highlight the incredible flavor and versatility of California Fresh Figs.
“I really think figs are the perfect fruit. They have texture, flavor, and nutrition,” says Del Grande. “There’s also a sophistication that fresh figs bring to any dish. Elevate a cheese plate or include them as a key ingredient in salads and salsas. Just remember: When you think delicious, think figs. When you think figs, think California!”
To view the multimedia release visit:
http://www.multivu.com/players/English/7587551-chef-del-grande-california-fig-2015/
Blue Plate® Mayonnaise, one of the country’s oldest and most beloved condiment brands, is shaking up the mayonnaise aisle with the industry’s first mayonnaise made with Greek yogurt. Blue Plate Light Mayonnaise with Greek Yogurt (Blue Plate Light Greek) features creamy, tangy Greek yogurt for a full-flavored light mayonnaise with half the fat and calories of traditional mayonnaise, plus one gram of protein per serving. The new Blue Plate Light Greek is in stores now, available in a 30-ounce jar and a 12-ounce squeeze bottle.
This is the first major product innovation in real mayonnaise since the introduction of olive oil more than five years ago. Consumer research shows that Greek yogurt has come into its own as a food super trend, and U.S. consumption is expected to reach $4 billion by 2019. Blue Plate Light Greek features a flavor that is perfectly proportioned to pair with sandwiches, salads and more. The added protein is yet another nutritious benefit not found in any other mayonnaise.
To view the multimedia release go to:
http://www.multivu.com/players/English/7740951-blue-plate-greek-mayo/
Vigilant Solutions, a global image recognition and analytics company serving sovereign nations, municipalities, and law enforcement agencies, announced today a new parking solution that leverages its license plate recognition technology and extensive vehicle location data to assist parking agencies and municipal parking units in enforcing policies, collecting outstanding fines and locating repeat violators.
Vigilant’s license plate recognition cameras and software have been trusted by law enforcement agencies throughout the U.S. and across the globe for more than a decade to identify and locate suspect vehicles and solve crimes faster. The company is now using this technology to develop a license plate-enabled parking (LEP) enforcement solution that, coupled with its expansive commercial data network, empowers parking enforcement to work more efficiently with local law enforcement to quickly address violations involving on-street spaces and off-street lots.
To view the multimedia release go to:
https://www.multivu.com/players/English/8134352-vigilant-solution-license-plate-recognition-parking-enforcement/
When you go to a buffet, do you eat just about all the food you can and worry about the heartburn later? Just about everyone I see at a buffet or even a company potluck loads their plate with more food than their stomach can digest at one time.
