Tasty veggie burger for grilling

Memorial Day picnics and barbecues ought to include something for everyone.

Too often we forget about relatives and friends that don't eat meat.

An alternative to burgers made with made is this mushroom sandwich, topped with a luscious Greek-style salad.

Make it a meal: Serve with cucumber spears and a cold glass of lemonade or iced tea.

Directions: Preheat grill to medium-high. Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.

Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread. Makes 4 servings.

How can we celebrate National Dairy Month?

School Field Trips

In school, some class rooms learn about milk, cream and how it's made during the month of June. Many schools take field trips to dairies and the kids even get to milk a cow right at the dairy too. Not all schools do this because many schools are not in session during the month of June. Many homeschooled kids go on field trips too. Maybe even more that regular schooled kids. It's not uncommon for homeschoolers to bring all their kids together as a group for a learning day of fun.

Sunday School

Even Sunday school classes take advantage of Dairy month by teaching how God created the animals and how cows provide us with nutritious milk. It's not uncommon for Church to end in a homemade ice cream social in the month of June. June is a great month for it because the weather in the United States is perfect for it. So celebrate National Dairy month by planning your very own outdoor event and enjoy your favorite ice cream recipe. You can't go wrong with milkshake treats. Kids love milkshakes and smoothies. In fact adults do to.

Recipe Sharing

Since June is a favorite month for companies to promote dairy products, it's a fantastic time to find great recipes that use dairy products too. We have some great recipes in our directory ourselves.

Apple Logo Salad

Wow, I think this fruit salad would be the best gift for the Apple 30th Birthday. Fantastic!

Eating & Drinking

The Castle Cottage restaurant in Harlech offers a locally renowned fine dining experience, and the reputation of the Plas, also in Harlech, is swiftly catching up; in both cases mouthwatering dishes are prepared using local lamb, beef, lobster and crab. Along the coast in Barmouth, the cosy Bistro offers a sophisticated take on Welsh cuisine at very reasonable prices, and the Harbour Fish Bar is thought to do the best fish and chips in the area. Just down the hill from Byrdir, in Dyffryn Ardudwy, the Ael y Bryn serves good, unpretentious food – as do a selection of other nearby hostelries. You will of course be attempting to do justice to lavish breakfasts too.

Traditional Welsh cooking took leeks and cabbage from the garden, fish from the rivers, lakes or sea, and meat from the family pig. Lamb or beef was probably only served on feast days. A local classic is cawl, a broth or stew originally cooked in an iron pot over an open fire: seasonal vegetables, any scraps of lamb available, and home-cured bacon for flavour. Bara brith – speckled bread – is the most famous of numerous tea-time treats, and there are also some wonderful local cheeses to be found.

Does your business require an environmental permit or a pollution prevention and control permit?

Your business may require an environmental permit (England and Wales) or a pollution prevention and control (PPC) permit (Northern Ireland and Scotland) from your environmental regulator or local council. For example, you will need a permit if your business has a production capacity above a certain level or if you use certain hazardous substances.

There are different categories of permit:

• England and Wales: Part A(1), Part A(2) or Part B environmental permit
• Northern Ireland: Part A, Part B or Part C PPC permit
• Scotland: Part A or Part B PPC permit.

NetRegs only provides detailed guidance for businesses that require Part B or C permits.

Part A activities

NetRegs does not provide comprehensive guidance for businesses that operate with a permit from their environmental regulator under:

• Part A(1) and Part A(2) of environmental permitting in England and Wales
• Part A of pollution prevention and control (PPC) in Northern Ireland and Scotland
• Integrated pollution control (IPC) in Northern Ireland and Scotland.

This is a complex area of regulation. For general information about the regulation of Part A sites, see the NetRegs environmental permits and PPC permits guidance.

Environmental permits

Pollution Prevention and Control permits

Examples of food and drink activities that are regulated under Part A include:

• Slaughtering animals in slaughter houses, other than in mobile plant, with a carcass production capacity greater than 50 tonnes per day.
• Treating and processing milk, where the average quantity of milk received is greater than 200 tonnes per day.
• Treating and processing materials that are to be used to produce food products from:

- animal raw materials (other than milk) at a plant with a finished product production capacity greater than 75 tonnes per day

- vegetable raw materials at a plant with an average finished product production capacity greater than 300 tonnes per day.

Part B activities (England, Scotland and Wales) and Part C activities (Northern Ireland)

Examples of food and drink activities that are regulated under Part B in England, Scotland and Wales and PPC Part C in Northern Ireland include:

• manufacturing pet food
• animal feed compounding
• processing fish meal
• manufacturing sausage casings.

This guidance does not provide a complete list of environmental permitting (England and Wales) or PPC (Northern Ireland and Scotland) activities. If you are unsure whether you are affected by environmental permitting or PPC, contact your environmental regulator or local council.

How can food and drink processing affect the environment?

What are the potential environmental impacts?

Businesses that process food and drink can have a number of impacts on the environment:

• air emissions, for example from grinding grain, bulk transfers of product and silo vents
• land contamination, for example from accidental spills of oils and the past use of the site
• noise pollution, for example from vehicle movements, grinding machinery and packaging lines
• resource use, for example water use and energy use
• waste disposal, such as out-of-date products, peelings, animal by-products and effluent plant sludge
• water discharges, for example from effluent plants, accidental spills and cooling towers.

How can NetRegs help you?

Our guidance could help you to:

• avoid prosecution and receive fewer visits from environmental regulators
• increase efficiency and productivity
• reduce your operating costs
• be more likely to obtain business from government bodies and large businesses that require their business partners to manage their environmental impacts effectively
• improve your reputation amongst staff, customers and the public
• increase the chance of securing funding to expand your business by demonstrating that your environmental impacts are well managed.

Before and After: Silver Hills Bakery

"Across the Pacific Northwest, Silver Hills Bakery is unveiling its new look this week as re-branded bags of its sprouted whole grain bread are delivered to various grocery stores in Canada and the United States. The re-designed packaging offers unique 'bread-time stories' and a first glimpse of Silver Hills’ new look and recharged brand personality developed by Karacters Design Group.

The revitalized Silver Hills’ packaging and image makeover is creatively designed to appeal to a wider, health-intending demographic to boost sales and broaden its customer base.

'We aspire to bring good, basic nourishment to more people and want to shift people’s perceptions of our sprouted whole grain breads, from a niche health-food bread to a nutritious bread that is good for everybody,' says Brad Brousson, CEO, Silver Hills Bakery. 'It’s important that our creative platform supports our vision and helps differentiate our brand and what it stands for in a crowded and competitive category. We carefully craft our bread the way it should be – simple, honest and wholesome – and wanted this to be reflected in the new packaging.'

The new creative concept was prompted by an insight discovered during brand strategy development that the bakery’s 'Squirrelly' bread had higher brand recognition and recall than the Silver Hills’ parent brand. Karacters Design Group’s brand identity experts used this insight as an interesting naming strategy for the other breads and counseled Silver Hills to rename them with the following unusual, unique names: Squirrelly, The Kings Kamut, Hemptation, The Big 16, Little Big Bread, Hardy Hearty Harvest, Mack’s Flax, Marvelous Multi, Radiant Raisin and Steady Eddie.

The re-branded packaging has a distinct shelf presence that beckons to be picked up and examined. Using solid, matte colours, which are unusual for the category, the colourful, biodegradable bags include witty illustrations by Robert Hanson. The lighthearted illustrations evoke the new names visually and cleverly incorporate captivating bread windows to display the product.

'The sliced bread category is very dull and one dimensional with most brands sharing the same visual wheat sheaf-cues, functional descriptors and clichéd good-for-you health claims. Our goal was to develop new packaging that would break through the homogeneity and connect with consumers in a humanistic way,' says James Bateman, creative director, Karacters Design Group. 'The witty illustrations and unique names engage customers on an emotional level that makes you want to smile, while the short stories reveal the authenticity and integrity behind each carefully crafted loaf.

Food and drink processing

These guidelines are for businesses that process food and drink, including:

• beverages and alcoholic drinks
• bakery and confectionary products
• dairy products
• grain processors
• ready meals and cook-chill products
• processed meats and meat products
• primary food processing
• pet food
• secondary food processing, including baking, freezing, dehydrating, canning and bottling.

Carry your drink and your appetizers on one plate

Obviously, having a personal valet who would follow you around with your drinks and appetizers is the ultimate solution for the problem of not having enough hands to manage the trimmings of a cocktail party. But, personal valets are expensive and other partygoers sometimes confuse them as escorts. You don't need that kind of attention.

That's why we love the One-handed Appetizer and Drink plates. They easily hold wine glasses (red or white) and martini glasses as well as a healthy sampling of appetizers. The plate, which is hand-crafted from a solid piece of acacia hardwood, has a two-inch diameter "keyhole" which allows the glass to rest securely on the plate. So now you can easily move around the party with your drink and 'teasers in just one hand. What you choose to do with your free hand is completely up to you.

One-handed Appetizer and Drink Plates

Don't you hate it when you're at a cocktail party or a little get-together and you're struggling to manage your drink and your appetizers? You just don't seem to have enough hands to hold your food, your drink and greet other guests with a handshake. So, you end up putting down your drink (which could easily get confused with everyone else's) and simply bearing with it.

Purchase a few one-handed drink and appetizer plates and no one will go through this at your next shindig. These clever plates, which are made from renewable acacia hardwood trees, allow you to hold your drink and appetizers with only one hand, freeing the other for eating, greeting, and the occasional wild hand gesture that accompanies your best jokes.

How to Increase Sales at Festivals: Food Vendor Tips

Ja, das ist im FOOD-Bereich von CARREFOUR. TESCO-LOTUS und BigC, auch Großkaufhäuser, haben auch solche 'Kantinen', wo preiswert überwiegend thailändische Gerichte angeboten werden und wir oft im Rahmen von Einkäufen essen gehen. - Yes, that is in the range of FOOD-CARREFOUR. TESCO-LOTUS BigC and even large department stores, also have such 'canteen', where inexpensive mostly Thai dishes are offered and we are often in the context of purchases go to eat

Fast Food and Drink Stories.

For me, 2008 was the year I re-discovered the love for cocktails and it seems my ‘appreciation’ only grows as we wave goodbye to January 2009. Cocktails aren’t easy on the waistline or the wallet but they do feel like a little bit of luxury and glamour - perfect after a long, stressful day - and I’ve had a few of those recently. In fact, I think alcohol, bar snacks and canapes have actually made up a third of my daily diet over the past few weeks.

I was then, very happy to be invited to the Smirnoff Winter Ice Lounge, to sample some vodka based creations. The lounge was an annexe of Canary Wharf’s Plateau bar, transformed into a wintry city play garden, with the help of giant snowflakes, fake fur, glittering faberge eggs and twinkling candles. The reason for our visit was to sample Smirnoff’s new ‘black’, small batch vodka, which is intended to rival the ‘Stoli’ (Stolichnaya) brand.

Health, Well-being & Care

The role of the Environmental Health Department is to ensure that Food Safety Legislation is observed in food businesses in the Bradford district where food and drink is produced, stored and sold. In addition we also investigate food complaints and general complaints about food businesses.

We can also offer advice and assistance to both businesses and members of the public on a range of related topics and have a supply of useful booklets and leaflets, many of which are available free of charge.

Next steps to implementing the recommendations of the Digital 20/20 "Next Generation User Skills Report

Working, Learning and Living Online in 2013

The Next Generation User Skills Report was jointly commissioned by Digital 20/20, the regional digital skills partnership for Yorkshire and Humber, and the Scottish Qualifications Authority.

It focused on the vision for ICT user skills in 2013 – referenced as ‘Next Generation User Skills’ – taking account of:

• Skills that all employers will need, which they may not currently recognise – including web presence, information productivity, market research, infrastructure management.
• Skills that people (especially young people) will already have, but which may not be recognised or accredited.
• Generic occupational skills that people will need – such as remote working, online communication, information research, lifelong learning and, not least, management of their digital environment.
• Essential skills for living and learning in a digital age – including communication, accessing public services and underpinning personal econfidence.

Working closely with e-Skills UK, the Sector Skills Council for IT, the Sero research team sought to:

• Consider scenarios for the use of web, digital media, communications, business and social applications in 2013.
• Take account of emerging needs across industrial sectors, in SMEs and micro-businesses, in public sector employment, in the community and at home.
• Identify skills requirements mapped within a high level cross-cutting framework, complementary to the definition of National Occupational Standards.
• Highlight opportunities and barriers relating to definition, delivery and achievement of awards.

This resulting public report highlighted opportunities and barriers, mapped to national credit and qualification frameworks and to currently available awards. It provides:

• A landscape of the digital activities that might be regarded as ‘Next Generation User Skills’.
• A mapping of that activity space on to tools and awards.
• A gap analysis identifying areas / levels not covered and weaknesses in access to provision.

The current Digital 20/20 activity will pick up the recommendations of the Next Generation User Skills (NGUS) report, engaging with national and regional partners - in particular SQA and e-Skills - to identify opportunities to incorporate NGUS competencies into curricula and awards.

e-Learning helps learners achieve a "skills pass"

TEAM Food is the skills division of The Regional Food Group for Yorkshire and Humber, a company created in Summer 2007 when three Yorkshire Forward funded companies merged.

The company has developed a set of interactive training tools for employees in the food and drink manufacturing industry and young people interested in joining the industry. Using a Managed Online Learning Environment (MOLE), TEAM Food delivers an employer-led solution that uses IT and internet technologies to tie learning to the workplace experience, help learners build basic skills in IT, English, Maths and Science and provide a “skills passport” to the food industry.

MOLE is an all inclusive training system which can be used by schools, companies or colleges. It includes a number of learning materials covering modules in Health and Safety, Quality in the Workplace and Food Hygiene as well as virtual learning environments dealing with fish, meat and bakeries.

Gemma Richardson, TEAM Food Business Development Manager explains, “We can offer companies a full Foundation VLE which includes modules such as Introduction to Health and Safety as well as virtual tours. Bespoke features such as assessments can be added and then the scores can be saved for each user and sent to the course guide.”

Over the last two years the company has expanded MOLE to make it even more suitable for the target audience. Business focussed modules such as Customer Service have been added along with new virtual environments in meat and fish.

“We are making the system more user-central and are adapting to meet demand. We have now translated the navigation into approximately 20 different languages and have almost finished translating the whole system into Polish as a number of our clients required this.” Gemma adds.

Looking to the future, The Regional Food Group is hoping to develop an even greater range of learning materials for their users as well as expanding their client list.

“We are currently working with Westmill Foods who are part of Associated British Foods, as well as Allied Bakeries & Mills, the producers of Kingsmill bread, and Fox’s Biscuits among others. At the moment though we are only helping their local branches and ideally we would like to work with all of their sites.” Gemma said.

“Our Yorkshire Forward funding runs out in 2012 and we want to make ourselves sustainable by then. Working with whole groups would allow this as well as enabling us to create a system that is more suited to the individual customers”, she added.

Food and Wine Event: ACS’s Eat, Drink, & Be Hopeful

Enjoy signature dished from the hippest restaurants in Brooklyn and stellar wine and spirits from New York and beyond. Eat, Drink, and Be Hopeful is Brooklyn’s premier food and wine tasting with a cause - join us for great food, great wine, and great company!

Tuesday, May 20th, 2008
Tobacco Warehouse
26 New Dock Street, DUMBO Brooklyn

• VIP - $125 VIP Reception 6-7pm with special tastings & celeb guests, 7-10 food & wine tasting, 6 lucky raffle tickets & gift bags.
  The VIP reception will be hosted by Brooklyn’s own Daisy Martinez and Darrin Siegfried.
• Premium - $100 - 7-10pm food and wine tasting, 4 lucky raffle tickets
• General Admission - $75 - 7-10pm food and wine tasting

Luke Leitch: Tony’s Arbroath smokies

When Tony and Leon Manzi set up the Two Brothers fish and chip restaurant in Finchley, North London, more than 20 years ago, they’d barely fried a rock salmon between them. So they went to Grimsby for a three-day course bankrolled by Young’s, the fish company, designed to introduce existing and new chip shop owners to the best ways of doing business.

Leon recalls: “On the first day the lecturer asked: ‘How many of you change your fryer oil once a week?’ No hands went up. ‘And how about once a month?’ A couple of hands. ‘So, every three months?’ A few more hands rose. And then the lecturer said: ‘I never change mine at all! I just top it up.’ Once we’d heard that we knew going into this business would be a winner — there wasn’t any competition.”

The Manzis changed their oil daily and built up a thriving restaurant frequented by batter enthusiasts, including Jamie Oliver, Clement Freud and Warren Mitchell.

They sold out two years ago, but the Two Brothers is still second only to Sheekey’s in the firmament of London fish restaurants. But I would say that: Zoe, Leon’s daughter, is my fiancée. Now that Leon and Tony aren’t there we don’t go as often, so I got Leon to teach me my favourite recipe on the Two Brothers menu: Tony’s Arbroath Smokies.

Serves 2

Ingredients

Two Arbroath smokies, preferably cold smoked (or smoked mackerel for cheat’s version)

2 tomatoes

Strong Cheddar cheese

Double cream

Black pepper

Method

Take smokies off the bone and flake. Place in small, shallow ovenproof bowl. Grate a decent hit of strong Cheddar on top. On top of that spoon approx 1 tbsp of tomato concassée (this is the tomato flesh, no seeds and no skin, roughly chopped). Then douse with double cream, enough nearly to cover. Place under grill for 5 min until cheese is bubbling. Grind black pepper on top to taste. Serve.

Company Profile

Food and Drinks Public Company Limited was incorporated in 1985. The company was established
to process high quality processed vegetables, fruits, beverages and Thai cuisine.
The company's processing facilities are strategically located in Chonburi, Thailand in order to take advantage of the eastern seaboard's infrastructure, particularly its deep-sea port, and access to abundantraw materials for year-round operation.

We, Food and Drinks, aim at supplying the upper and middle-class markets of the United States, Japan, Europe, Australia and other Pacific Rim countries. Consequently, in order to satisfy our customers,
we manufacture the highest quality products by utilizing the most advanced production technology in conjunction with strict quality control guidelines. Because of our high quality standards and reliable delivery schedules, we have been able to build and maintain a solid customer base around the world.
In addition, we work closely with our customers interested in developing innovative products that are unique to the industry by employing new raw material sources and the latest in processing techniques
and packaging. Currently, our main products are grouped into five categories:

1. Spices and Sauces
2. Beverages
3. Vegetable and Fruits
4. Pasta sauces
5. Frozen

Our director and plant manager, both experienced food technicians, give high priority to quality, research and development. Quality Control department of more than 50 members is entrusted with
the responsibility of checking the quality from raw material to the finished product. The R&D team
continuously develops new products both in-house, and in cooperation with customers. Our company
had been accredited for its GMP standard, HACCP certification and BRC Standard

SIPRUS is a registered trade mark of Pure Foods Company (Pvt.) Ltd. Siprus Flavours Include: