Whole Foods Market (NASDAQ: WFMI) is providing shoppers with a new level of transparency about how farm animals are raised by now offering beef, pork and chicken certified under 5-Step Animal Welfare Rating system (bit.ly/fawOft).
To view Multimedia News Release, go to http://multivu.prnewswire.com/mnr/wholefoods/46970/
Just in time for the two major political parties’ national conventions, Jack Link’s® Beef Jerky has unveiled the ultimate – or ulti-meat – tribute to the year’s political race: mosaic portraits of “Barack Obameat” and “Meat Romney.” Painstakingly created by a noted mosaic artist from thousands of pieces of Jack Link’s Jerky, the two presumptive presidential candidates now join Sasquatch, the brand’s icon, in the distinct honor of having their likenesses recreated entirely from jerky. Americans can vote online for their favorite “meathead’ in this unique portrait showdown.
To view Multimedia News Release, go to http://www.multivu.com/mnr/57685-jack-links-beef-jerky-meatheads
Tuesday, June 12, 2012 marks the inaugural National Jerky Day celebrating the rich history, immense popularity and nutritional benefits of dried meat snacks. The fourth highest-grossing sector within the overall salty snack universe, meat snacks — including jerky — outsell other popular salty snacks, including popcorn and pretzels.
“In many ways, jerky is an ideal snack. Naturally packed with protein, jerky will keep you satiated between meals; but since it’s low in fat, calories and carbs, it won’t sabotage a healthy diet,” said Jeff LeFever, director of marketing for Jack Link’s® Beef Jerky, the No. 1 U.S. meat snack brand. “Plus, jerky tastes great. There’s no snack more deserving of its own special day.”
To view Multimedia News Release, go to http://www.multivu.com/mnr/56705-jack-link-s-beef-jerky-celebrate-national-jerky-day-june-12
To commemorate National Jerky Day, celebrated annually on June 12, Jack Link’s® Beef Jerky played Mother Nature. More than 1,000 bags of jerky showered the Great Plains of Nebraska and more than 33,000 bags of jerky were given away to fans and charities across the country. National Jerky Day is the ultimeat holiday to celebrate America’s love for snacking and the unadulterated desire Americans have to “Feed Their Wild Side.” On this occasion, Jack Link’s undertook a mission to bring jerky to deserving snackers across the country — with the company’s single largest “gifting” of jerky for one holiday. To view Multimedia News Release, go to http://www.multivu.com/mnr/62110-jack-links-national-jerky-day-forecast-jerky-give-away-fans-and-charities
His talent is rare; his job was well-done: Armand Ferrante, a Whole Foods Market butcher from Middletown, N.J., won the company’s 2012 national Best Butcher competition finale held at Meatopia, the nation’s largest celebration of meat, on Saturday in New York City.
Chef Byres spotlighted the contestants’ original beef cuts with a custom recipe – a Dry Rubbed Best Butcher Steak with Pickled Celery, Mustard Caviar and Buttermilk – that he served up to Meatopia attendees. A recipe for Chef Byres’ BBQ Beef Chile Rub & Coffee Cure is available at www.wholefoodsmarket.com.
To view Multimedia News Release, go to http://www.multivu.com/mnr/55600-whole-foods-market-s-2012-best-butcher-competition
February 25, 2019, MINNEAPOLIS —After reviewing thousands of tasty recipe entries, the representatives at Pillsbury recognized four category winners in the 49th Pillsbury Bake-Off® Contest and awarded the Grand Prize to Melissa Jollands of Hudsonville, Michigan for her delicious, pub-style Dublin Cheeseboard-Stuffed Appetizer Bread recipe and the cherished memories that inspired it.
As a first-time Pillsbury Bake-Off® Contest finalist, winner of the Appetizers for Any Party category, Melissa Jollands found inspiration for her Grand Prize recipe on a special trip to Ireland with her husband. The high-school sweethearts, were in Dublin celebrating two happy milestones: their 25th anniversary and first-ever vacation together. There she fell in love with Dublin’s large spread of flavorful cheese and meat boards, served alongside the contrasting flavors and textures of dried fruit and warm bread.
To view the multimedia release go to:
https://www.multivu.com/players/English/8476051-49th-pillsbury-bake-off-contest-grand-prize-winner-announced/
SUBSCRIBE to see more of Andy & Ben Do Mexico: http://bit.ly/1nKaSiTDelving into the heart of Mexico. This
episode sees the boys find the Mexico they were looking for when they
arrive in the deeply-traditional town of Puebla. Here, they experience
some of the finest dining and flavours in the country at the acclaimed
restaurant El Mural de los Poblanos. Andy & Ben are
never far from a Mexican market and Episode 2's market experience is as
full on as you'd expect - mountains of food, intense flavours and their
own, personal one-man-band.To top it off the boys eat a kilo of
meat, each, and stumble across a local area commonly known as 'Sweet
Street', which sees Ben and his sweet tooth in his natural habitat. Edited by Kent HauDesign by DavrosAssociate Producer Madeleine GasparinatosDigital Designer Alex De BonisMusic by Audio Network
Texas de Brazil Churrascaria, a family-owned restaurant brand first opened in Addison, Texas, has earned over the past 20 years a reputation for providing guests a unique rodizio dining experience that blends Brazilian culture and fare with the generous hospitality renowned in Texas. Now the largest Brazilian-American steakhouse brand in the world, the group offers patrons around the nation to join the 20th Anniversary celebration with special pricing dates, a private label limited release wine, and a toast that goes live coast to coast on October 13, the original opening date.
Chief Operating Officer Salim Asrawi and his family are proud to mark this milestone, but he insists, “We truly owe our success to the outstanding ladies and gentlemen who serve our guests every day. In each community we open, they take great pride in giving everyone who walks through our doors a genuinely distinctive dining experience, authentic churrasco, and unmatched customer service.”
Dickey’s Barbecue Restaurants, Inc. continues to innovate and redefine the barbecue experience with the opening of a completely redesigned concept store in Dallas, and plans to roll out nationwide with all future locations. The model features a modern, rustic technology-driven experience while offering the same authentic, slow-smoked barbecue that Dickey’s Barbecue Pit has been known for over the last 74 years.
From the design and décor to square footage and improved efficiencies, the location based in Dallas at 2525 Wycliff Ave. Ste. 130 is now open. Many existing Dickey’s Barbecue Pit locations will also be retrofitted with aspects of the new model. The redesign features a holistic sensory experience, from décor made largely of sustainably-sourced, reclaimed wood to the hand-crafted design elements highlighting Dickey’s history on the walls paired with a specially curated Texas singer/songwriter playlist heard from a Bose surround sound speaker system. The new design showcases an open kitchen floor plan so that guests have full visibility into where and how their high quality meals are smoked on-site. A custom glass butcher case displays fresh meats behind the cashier while the pit sits directly behind the block, where Dickey’s seven featured meats are pit-smoked low and slow daily on-site, in a real hickory wood pit, unlike much of the competition.
To view the multimedia release go to:
http://www.multivu.com/players/English/7434752-dickeys-barbecue-pit-redesigned/
Las festividades están a la vuelta de la esquina y las familias latinas ya están pensando en cómo hacer las celebraciones de este año más memorables y llenas de sabor que nunca. Desde el Día de Acción de Gracias hasta algunas de las celebraciones hispanas más tradicionales como Las Posadas, Las Parrandas, la Navidad y el Día de Reyes, el National Pork Board está listo para servir deliciosas recetas con la carne de cerdo, que harán que a todos se les haga agua la boca durante las próximas fiestas.
Cerdo Navideño: Nada dice Navidad como esta receta tradicional que une a la familia en celebración con su gran variedad de ricos aromas, sabores e ingredientes. Ingredientes: asado de lomo de cerdo, naranjas frescas, ajo, chiles, adobo en polvo y naranja agria.
To view the Multimedia News Release, go to http://www.multivu.com/players/Spanish/7370651-national-pork-board-recommended-meat-cuts-holiday-recipes/
