Americans love their sports, but not all sports get the love and attention they deserve. That’s why USA Curling and Cheetos, one of the flagship brands from PepsiCo’s Frito-Lay division and makers of new, limited-edition Cheetos Winter White Cheddar Curls, are teaming up to dance - and curl - their way into America’s hearts.
Cheetos tapped musical sensation Todrick Hall and pro football friends Vernon Davis and LaDainian Tomlinson to create a new dance move, “The Curl.” The dance is designed to win support for the unsung heroes of the sheet (that’s the ice for curling newbies) leading up to USA Curling’s big competition this February. The music video, “Teach Me How to Curl,” is available now on Todrick’s and Cheetos’ social channels.
To view the multimedia release go to:
https://www.multivu.com/players/English/8248751-cheetos-curling-todrick-hall-vernon-davis-ladainian-tomlinson/
Bees are responsible for one in every three bites of food we eat, but their populations are in decline, threatening the food supply as we know it today. According to a recent survey conducted by Cascadian Farm, more than 60 percent of Americans are unfamiliar with colony loss, the phenomenon characterized by honey bees abandoning their hives, never to return. Beyond honey bees, one-third of America’s native bumble bee species are now at risk of extinction. Today, Cascadian Farm—in partnership with The Xerces Society for Invertebrate Conservation and the University of Minnesota Bee Lab—announced its ‘Bee Friendlier’ program to increase awareness of these critical issues and encourage simple actions to help bees thrive.
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7330451-cascadian-farm-bee-friendlier-helps-bees-thrive/
As consumers seek ways to determine authentic EVOO from the fake, Bellucci, headquartered in Grosseto, Italy, is offering a multi-pronged solution: traceability and sophisticated tasting skills. The company offers precise, detailed information to empower customers in choosing true EVOO products, while ensuring the authenticity of Bellucci EVOO at all levels of production.
Bellucci keeps digital track of each olive grower’s contribution throughout the cooperative milling and bottling process, so any bottle of Bellucci EVOO can be traced to its origin in rural Italy. In addition to its traceability function, the Bellucci App teaches users how to evaluate for freshness and taste for flavors unique to EVOO. Advanced instruction in discerning flavor nuances based on harvests, regions and olive cultivars offers an experience of EVOO as an expression of terroir.
The value of the Bellucci App in communicating with consumers was recognized at the 2015 Anuga International Food Show. Bellucci has also received several awards for its line of EVOO. The Los Angeles International Extra Virgin Olive Oil Competition awarded silver medals to both the 2016 Toscano PGI Organic and the 2015 100% Italian Organic, and the 2016 harvest of 100% Italian won a gold medal at this year’s New York International Olive Oil Competition. A brand less than three years old, Bellucci is already being widely recognized for its flavor and contribution to the industry.
To view the multimedia release go to:
http://www.multivu.com/players/English/7716352-bellucci-olive-oil-consumer-education-app/
http://www.amazon.com/Cacao-Powder-Raw-Organic-Non-Fermented/dp/B00HO22M2G/Cacao
Powder, Organic, Raw - Best for Hot Chocolate, Hot Cacao, Dark,
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Recipes - A Healthy & Tasty Cocoa Powder Replacement - Natural
Cacao is an Antioxidant Superfood Rich in Magnesium, Potassium, Iron,
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Energized & Relaxed -
http://www.amazon.com/Cacao-Powder-Raw-Organic-Non-Fermented/dp/B00HO22M2G/
While Thanksgiving represents a time of tradition and family, it can also spell S-T-R-E-S-S for those planning a big feast. From figuring out how long to cook the turkey to putting together the perfect table setting, getting it all right can be really hard! To help you celebrate and prepare for your Thanksgiving feast, entertaining expert and cookbook author, Brooke Parkhurst has some great ideas and tips for a trouble-free turkey day. That way, when guests arrive - everyone will be able to relax, gobble, and enjoy!
Some of Brooke’s tips include:
• THANKS-GRIA- A delicious glass or two of wine is welcomed at any holiday gathering! Even easier? Put it in a pitcher so everyone can serve themselves. Lightly chill red wine and add a few spices and seasonal fruit to make a soon-to-be favorite holiday libation-- Thanks-gria!
• FORGET ABOUT FLOWERS, BUT DON’T FORGET YOUR HOSTS- Unless you have your own garden, decorating with fresh flowers can cost more than your meal. Instead, create centerpieces from seasonal fruits and vegetables, fresh greenery and berries. After the party’s over, make a meal from your centerpiece! And don’t forget about gift baskets for the hosts.
• JUICY WHITE MEAT- Who needs to roast the whole turkey when you can just bake the best part? The turkey breasts and legs cook at very different rates, which means that one will not be properly cooked. Instead, focus on cooking the turkey breast perfectly, roasting it at just the right temperature and saving a lot of time in the process.
• FRESH & FAST- It’s chilly out which makes us gravitate towards creamy, cheesy, heavy dishes. Want a little balance? Make your favorite potato casserole but off-set it with a delicious & easy arugula-pomegranate salad or butternut squash and ricotta crostini. Fresh dishes are usually the fastest to prepare!
Today at the Seafood Expo North America in Boston, the Global Salmon Initiative (GSI), along with World Wildlife Fund (WWF), the Food and Agricultural Organization (FAO) of the United Nations (UN) and Rabobank, will join together for the first time in the US to demonstrate how the global farmed salmon industry is leading the way in changing current aquaculture business practices to ensure a sustainable future for the industry.
To view the Multimedia News Release, go to http://www.multivu.com/mnr/65032-global-farmed-salmon-industry
Worst Cooks in America returns with a starry twist this fall, as Rachael Ray joins four-time winner Anne Burrell in the kitchen to transform seven celebrity cooking disasters into culinary VIPs. Anne and Rachael each lead a team of personalities who have many talents on-screen, but little savvy in the kitchen - and these food masters are determined to whip the celebs into culinary shape. The all-star recruits are: Dean Cain, Ellen Cleghorne, Jenni “Jwoww” Farley, Chris Soules, Jaleel White, Kendra Wilkinson and Barry Williams. The contestant who makes the most impressive food transformation wins a $50,000 grand prize for charity, as well as bragging rights for their team leader. The celebrity edition of Worst Cooks in America premieres Wednesday, September 23rd at 9pm ET/PT.
“With Anne and Rachael as team leaders to a roster of cooking-challenged celebrities, Worst Cooks boot camp is high energy and hilarious,” said Bob Tuschman, General Manager and Senior Vice President, Food Network. “The kitchen is bursting with big personalities and comical culinary mishaps – but along the way some of these celebs actually develop impressive cooking chops.”
To view the multimedia release please visit
http://www.multivu.com/players/English/7329435-food-network-worst-cooks-in-america/
Finding time to eat well doesn’t mean you have to resort to eating out or going through the drive through during this busy fall season. New data analysis, supported in part by by Nestlé USA, indicates that people who reported dining on frozen meals ate fewer calories per day and consumed less saturated fat than those who reported eating fast food meals, also known as quick service restaurant (QSR) meals.1 The findings also showed that those who reported eating frozen meals consumed more essential nutrients than those who reported opting for fast food meals.
The findings are based on a new analysis of data from the 2003-2010 What We Eat In America (WWEIA) National Health and Nutrition Examination Survey (NHANES), a program of the Centers for Disease Control and Prevention (CDC).
To view the Multimedia News Release, go http://www.multivu.com/players/English/7349551-nestle-usa-frozen-meal-eaters-consume-fewer-calories-per-day/
In an effort to support the health and wellness of its guests nationwide, Dickey’s Barbecue Pit has announced that all meats sold in every location will contain “No B.S.” (Bad Stuff) by sourcing only responsibly raised, quality meats. Starting August 15, all chicken sold will now be raised without antibiotics. This breakthrough in sustainability not only comprises the brand’s traditional slow smoked chicken breast, but also will include whole smoked chickens and chicken nuggets served in kids’ meals at select stores. To learn more, click here.
The chicken is 100% vegetarian fed and humanely raised. It is also completely hormone-free and cage-free, ensuring that Dickey’s guests are served only the highest quality poultry with no additives. This announcement accompanies other advances in sustainability by the barbecue brand including humanely handled and sustainably raised brisket as well as locally-made sausage with no nitrates, nitrites* or artificial coloring or flavors. Additionally, all of Dickey’s pork products are free from added hormones**, nitrates, nitrites* and artificial coloring and flavors.
To view the multimedia release go to:
http://www.multivu.com/players/English/7717951-dickeys-barbecue-pit-no-bad-stuff-initiative/
The holiday season is officially underway, and with sleigh bells, carols, décor and more, comes festive holiday get-togethers. No matter the occasion, it’s all about the food, drinks, and of course, the fun! However, it can be challenging to contribute something that truly stands out in the crowd. The key to quick and easy holiday entertaining is likely already in your pantry: California Ripe Olives.
Mild, buttery and delicious, California Ripe Olives are right at home on the holiday menu – from libations to light bites and even the desert table, too.
Cocktails are often at the center of holiday get-togethers, and for elegant celebrations, Freda’s Martini is a great choice. Named for Freda Ehmann, who developed the curing process for California Ripe Olives in the 1800s, this cocktail is classically delicious with just the right amount of pizazz. Or, to liven up the New Year’s Day celebration brunch menu serve up a California Mary or two, in honor of National Bloody Mary Day. Horseradish, spicy green beans and California Ripe Olives, are just a few ingredients that come together to kick-off a great year ahead.
To view the multimedia release go to:
https://www.multivu.com/players/English/8049752-california-ripe-olives-light-bites-and-libations/
“I want my baby back, baby back, baby back, I want by baby back, baby back, baby back…Chiliii’s baby back ribs….” Yes, the jingle is back, but now it’s bigger than ribs to reflect Chili’s® Grill & Bar new “less is more” menu that focuses on core menu items that first made the brand famous – Bigger Big Mouth Burgers, Bigger Baby Back Ribs and Full-On Fajitas.
The iconic jingle, introduced to the world 31 years ago and awarded the number-one song “Most Likely to Get Stuck in Your Head” by Ad Age in 2004, has been turned upside down to let people know that ‘Chili’s Is Back, Baby’ and focused on one thing only – quality burgers, ribs and fajitas.
“We admit that as a brand, we lost our way a bit and needed to take a step back to successfully move forward, which for us, included going back to our roots and revisiting our iconic jingle that was once on everyone’s lips,” said Steve Provost, chief marketing and innovation officer of Chili’s. “But we didn’t just want to revive the original jingle, we wanted to break out of the casual dining ‘sea-of-sameness’ rut and let our Guests know that Chili’s Is Back, Baby and better at what we’ve always done best – serving quality burgers, ribs and fajitas, washed down with a cold margarita.”
To view the multimedia release go to:
https://www.multivu.com/players/English/8187851-chilis-is-back-baby/
In an effort to inform children and their families about the importance of food safety, U.S. Department of Agriculture (USDA) and the Ad Council are joining 20th Century Fox to launch a series of public service advertisements (PSAs) featuring footage from the upcoming film Alvin & the Chipmunks: The Road Chip.
An estimated 1 in 6 (48 million) Americans get sick from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control and Prevention. Children are among the most vulnerable to food poisoning because their immune systems are still developing, so parents and caregivers need to take extra precautions when preparing food for children under five.
The new PSAs, featuring everyone’s favorite Chipmunks – Alvin, Simon, and Theodore – highlight the four food safety steps consumers can use to prevent foodborne illness. The Chipmunks’ antics and hilarious situations in which they find themselves provide a perfect platform to illustrate these four steps: Clean, Separate, Cook, and Chill. The PSAs help explain actions anyone can take to safely prepare their food, using the Chipmunks as the tool to bring fun and relevancy to a serious topic. The partnership includes TV, radio, out-of-home and web advertising, and parents and children can also find kid-friendly activities that further reinforce the food safety steps by visiting FoodSafety.gov.
To view the multimedia release go to:
http://www.multivu.com/players/English/7652251-ad-council-food-safety/
