Milkio organic grass-fed ghee: the better butter for the US market

organic ghee supplier

Milkio’s organic grass-fed ghee Range

organic ghee

organic ghee by Milkio foods

A2 organic ghee by Milkio Foods

A2 organic ghee by Milkio Foods

Milkio organic grass-fed ghee clarified butter is now available on Etsy and eBay. It is an added convenience for US ghee enthusiasts and Keto diet followers.

The practice of consuming organic ghee butter in the US audience can help add natural immunity to the body.”

— Milkio Foods

HOUSTON, TEXAS, UNITED STATES, April 9, 2021 / — Milkio Cultured organic grass-fed ghee and A2 Organic grass-fed ghee are now available on Etsy and eBay. It is a new and significant expansion of Milkio Foods in their business development in the USA. Milkio Foods Limited is based in New Zealand. Besides manufacturing grass-fed ghee products, Milkio exports grass-fed ghee in 15 countries all across the globe.

Milkio organic grass-fed ghee is prepared from 100% grass-fed cow milk fat. It is a natural product without synthetic color, flavor, and preservatives: the product purity of Milkio ghee is certified by the USDA. Milkio organic ghee butter is a non-GMO product and certified organic dairy staple endorsed by BioGro, New Zealand.
Besides the worldwide acceptance of Milkio ghee as a dairy cooking oil for its high smoke point, the dairy product is wonderfully storage-friendly. You can store Milkio organic grass-fed ghee for 12-18 months, from the manufacturing date, at your room temperature without refrigeration support.

What makes Milkio organic frass-fed exceptional is its creamy texture, unique nutty aroma, pure golden yellow color, and nutrients. This keto-friendly dairy fat is heart-friendly because of fat-soluble vitamins like A, K, E, and D and some potential antioxidants. Milkio organic clarified butter contains a good amount of butyrate. It is a short-chain fatty acid. It stands responsible for the natural laxative quality of Milkio organic ghee clarified butter, making it a natural remedy for healthy gut maintenance.

Milkio grass-fed ghee s a healthy butter alternative. Consumers can use it as a healthy spread on their morning toast or a tasty seasoning for chicken salad. Milkio Foods has declared that Milkio grass-fed clarified butter is versatile and can go well with a vegan diet.

According to the Milkio Foods spokesperson, “the practice of consuming organic ghee butter in the US audience can help add natural immunity in the body.” Besides enjoying constipation cure, having a better success rate in weight management programs, detoxification of digestive system, improvement of hair and skin health are the other significant organic ghee benefits.

Recently, Rafael Avila, Director of Research and Development at Nature’s Plus, has opined that “more we get aware about the threats of consuming moderately hydrogenated oils, the more healthful ghee spread will look.”

Milkio organic grass-fed ghee will offer all the ghee benefits like a better butter.

Visit Milkio’s E-commerce Store:

Milkio’s Ghee Range:
1. Grass-Fed Conventional Ghee,
2. Grass-Fed USDA Organic Ghee
3. A2 Organic Ghee
4. Grass-Fed Cultured Ghee,
5. Grass-Fed Cultured Organic Ghee,
6. Grass-Fed Sheep Ghee
7. Garlic grass-fed ghee
8. Himalayan Salt Infused Ghee

Milkio Foods
Milkio Foods Limited
+64 27 352 9125
email us here
Visit us on social media:

Milkio’s grass fed ghee goodness

Source: EIN Presswire

Tips for Healthy Drinking from a Japanese Sake Journalist

The Japanese Guide to Healthy Drinking: Advice from a Sake-Loving Doctor on How Alcohol Can Be Good for You by Kaori Haishi is the title of the English translation of a book originally written in Japanese and published by Nikkei Business Publications, Inc

The Japanese Guide to Healthy Drinking

TOKYO, JAPAN, April 8, 2021 / — The Japanese Guide to Healthy Drinking: Advice from a Sake-Loving Doctor on How Alcohol Can Be Good for You by Kaori Haishi is the title of the English translation of a book originally written in Japanese and published by Nikkei Business Publications, Inc. The English version was issued by UK publisher Little, Brown Book Group in December 2020.

Healthy drinking tips based on the latest medical evidence show how to be free from hangovers and illness!

As an old Japanese proverb puts it, “alcohol tops the list of a hundred medicines," and those who drink some alcohol will live long lives. Many people who drink, however, care about their health checkup data, such as GGT, neutral fat and uric acid levels, as they age.

Is drinking good or bad for one’s health? It is a well-known fact that too much alcohol increases the risk of cancer and other fatal diseases. We all want enjoy drinking while staying healthy.

In this book, a Japanese sake journalist interviews 25 medical practitioners and experts to discover healthy drinking habits. Recommendations include:

・ Eat “oily food” first to avert hangovers.
・ Drink Japanese sake to ease chronic disease.
・ Eat fermented food to avoid hangovers.
・ The bitterness of beer helps to prevent dementia.

The book guides readers to self-care, clarifies the mechanism of how drinking gives rise to chronic diseases and offers trivia on healthy drinking.

Author Kaori Haishi is an essayist and journalist who focuses on the topic of liquor. She visits sake breweries nationwide, writes columns and makes comments in the media. At the same time, with the idea of "pairing sake and cooking," she gives lectures, undertakes seminar activities and proposes recipes for sake-based dishes. In 2015, she established the Japan Sake Association, and as a chairman, she works hard to nurture sake professionals.

The supervisor Mr. Shinichi Asabe specializes in liver disease and virology. After graduating from the University of Tokyo School of Medicine, he worked in a variety of hospitals. He also studied at the National Cancer Center Research Institute and the Scripps Research Institute in San Diego, USA. He is currently a member of AbbVie LLC, an American biopharmaceutical company. Mr. Asabe loves wine, sake and beer.

The original Japanese version of the book has sold more than 100,000 copies, and its Manga version and a sequel have been published.

With “Dry January” in the U.K. coming after the English version was published, the book received many positive reviews from media critics, and a related article was printed in the Daily Mail Online.

The book has been published in English, Traditional Chinese and Korean, and contracts have been signed for versions in Simplified Chinese and Thai. In addition, many requests have been received for translation into other languages.

This book is just one of the numerous titles published by Nikkei Business Publications that have crossed borders in translation into other languages. Please contact us for more information on the foreign rights to our uniquely positioned and unmissable books.

For further details, please contact:
Nikkei Business Publications, Inc.

Public Relations Office
Nikkei Inc.
Visit us on social media:

Source: EIN Presswire


Rare Mid-Century Modern Home Designed by Noted Architect

Modern Tropical Oasis with Panoramic Views of Pool and Hexagon Loggia

Wes Pearce, Property Agent, GRABER Realty Group

Modern Tropical Oasis with Panoramic Views of Lushly Landscaped Pool Retreat, Hexagon Loggia, and Artist Murals

It combines character and cool, with fantastic flow and functionality–an ideal trophy home for contemporary living.”

— Wes Pearce, Property Agent, GRABER Realty Group

MIAMI, FLORIDA, April 8, 2021 / — A gleaming example of the best authentic 1950s Mid-Century Modern and Modern Tropicalism design, “The Panorama House,” is now for sale at $2.599 million in tony Miami Shores, ten minutes from downtown Miami. Renovated for today’s luxury living, this rare offer comes from a small inventory of Mid-Century Modern homes by noted architects in the Miami area.

“It combines character and cool, with fantastic flow and functionality–an ideal trophy home for contemporary living,” said Wes Pearce, one of the area’s top real estate agents and the listing agent of GRABER Realty Group.

With 3,867 square feet of living space, the five bedroom, five bath pool home features a separate guest suite and large screening room cleverly designed for ultimate privacy and enjoyment of South Florida’s year-round indoor-outdoor living. Located on a prestigious entry street, the home is situated on an angle on a half-acre lot and appears deceivingly small from the front view then wings out, like a bird in flight, to reveal sweeping panoramic views.

The Panorama House was designed in 1950 with an addition in 1957 by noted Italian-born architect Joseph J. De Brita. He worked in New York City for John Russell Pope, the prestigious architect of several major American landmarks including the Jefferson Memorial, the National Archives, and the West Building of the National Gallery of Art. De Brita created important works before and after World War II. Pre-war, he brought to life more than a dozen hotels on Miami Beach including the Coral Reef, The Georgian and Ocean Walk. His work contributes to several Miami Beach historic districts.

Post-war De Brita’s projects expanded to civic and educational buildings and select homes. He helped define new regional modern architecture–Mid-Century Modern–with clean lines, open flow, unique use of materials, such as flagstone on the front of the home, and Modern Tropicalism that embraces indoor-outdoor living. Both architectural styles captured the public’s fascination then as they do today.

“De Brita’s Panorama House epitomizes the elements of these post-war houses,” said Allan Shulman, architect, author, editor and curator, whose research focuses on themes of modernism, tropicality and urbanism. “Miami’s Mid-Century Modern houses are a distinctive feature of Miami’s identity. The houses reflect a poignant sense of place, a keenness for modern living arrangements and the possibilities of indoor-outdoor living,” added Shulman, who also serves as the Director of Graduate Programs in Architecture and Professor at the University of Miami School of Architecture. His research helped secure historic designation for parts of Miami Beach.


With its openness, The Panorama House has the relaxed feel of a hip, exclusive boutique hotel, understandably so since architect De Brita’s previous work focused on hotels and the current owner, who creates new concepts for hotels, recently renovated the home with acute attention to detail.

Floor to ceiling impact glass stacked doors allow central living and dining, with its Andy Warhol wallpapered wall, to glow in beautiful morning and afternoon natural light. They provide unfettered access to a vast, hexagon-shaped loggia with plenty of room to dine, grill, entertain and relax. Enjoy the Wynwood Walls inspired experience with two spectacular exterior murals by two ultra-hip, in-demand stars of the Miami art world.

“The natural surroundings here are breathtaking,” added realtor Pearce. “You’d never realize you’re just a few blocks from downtown Miami Shores with its restaurants and retail with this much land, lush landscaping and spectacular new 42-foot pool with sun shelf for lounging.” The heated saltwater pool is controlled by an app that also commands the pool’s LED lights, changeable for whatever your mood–from the Caribbean Sea to a California sunset.

Beyond towering mature oak and palm trees, the gardens feature a “food forest” of mango, banana, Barbados cherry, mulberry, papaya, hibiscus cranberry–delicious for iced tea–a fifty-year-old avocado tree and more. An array of herbs–such as dill, cilantro, lemongrass, rosemary, thyme, and vegetables–arugula, kale, tomatoes, cucumbers, peppers, beans, and radishes thrive in raised planters.

With those fresh choices, deciding what’s for dinner is easy– cooking and enjoying even more so in the newly renovated kitchen that features an expansive triangle-shaped, eat-in island to mirror how the house wings out to the commanding view. The main kitchen wall covered in textured geometric tile gives three-dimensional movement and is capped by new Italian cabinetry with custom drawer organizers.

Also custom renovated, the master bedroom-bath suite provides a spacious getaway for ultimate relaxation–with the steam shower and complete privacy–since two other bedrooms are in the other wing and a fourth down another hall. “Adding to the cool factor are three, Instagram-ready, preciously preserved vintage baths,” said Pearce. A separate guest suite and spacious, 468 square foot window-lined screening room, perfect as home theater, music, or recreation room, complete this spectacular property.

“Today, more than ever, homebuyers expect more–they're looking for space to relax, work, play, and most importantly, a design that encourages indoor-outdoor living. In Miami, demand is booming for these rare authentic resort-style Mid-Century Modern statement homes,” said Shane Graber, Broker-Owner, GRABER Realty Group, the top brokerage team in Miami’s Upper Eastside and Miami Shores.

For more information about The Panorama House at 500 NE 96nd St., Miami Shores, Florida, 33138, go to, MLS, Zillow, Trulia or Realtor.Com. Listed by Wes Pearce,, Property Agent at GRABER Realty Group.

At GRABER Realty Group there really is a difference. Experience the thrill of working with a laser-focused next-generation real estate marketing team obsessed with helping you buy and sell faster at the best price with less stress! www.

Patricia Neal
Graber Realty Group
+1 305-773-1794
email us here
Visit us on social media:

Learn More in This Video Walkthrough of The Panorama House

Source: EIN Presswire

Little Kitchen Academy to Enter U.S. Market with First Location in Los Angeles, CA

Little Kitchen Academy at Westfield Century City

Iron Chef Cat Cora with Little Kitchen Academy founder standing together in a Little Kitchen Academy with the quote "We believe that by empowering children with practical life skills and knowledge in a positive and joyful environment, we will affect posit

Iron Chef Cat Cora & LKA Founder, Felicity Curin

Black Little Kitchen Academy logo with black bird image

Little Kitchen Academy logo

LKA, first-of-its-kind, Montessori-inspired cooking academy for kids ages three through teen, to open first U.S. location at Westfield Century City this summer.

…we are excited to share this transformational journey to independence and discovery with families in Los Angeles and beyond.”

— Felicity Curin, Little Kitchen Academy Founder, President, and COO

Montessori-inspired cooking academy scheduled to open summer 2021

Today, Little Kitchen Academy (LKA), the first-of-its-kind, Montessori-inspired cooking academy for kids ages three through teen, has announced the opening of its inaugural U.S. location in Los Angeles, CA, at the iconic Westfield Century City, in summer 2021. Little Kitchen Academy is the realization of a long-held dream of Montessori-trained culinary expert and visionary, Felicity Curin who co-founded the organization with her husband, global brand and franchise expert and entrepreneur Brian Curin (Cold Stone Creamery, Moe’s Southwest Grill, Flip Flop Shops), and social impact investor and entrepreneur Praveen Varshney. Founded to provide a safe, inspiring, and empowering space for students to develop and refine their senses and acquire both important practical life skills and confidence, the Los Angeles location will serve as the flagship training facility for the brand which will be expanding globally.

“We are delighted to bring this “from scratch” concept to the United States and to the Los Angeles community,” said Brian Curin, CEO and Co-Founder of Little Kitchen Academy. “Our Montessori-inspired approach empowers students to learn the practical life skills needed to succeed not just in the kitchen, but in school, and in life.” Adds Felicity Curin, President, COO and Co-Founder of Little Kitchen Academy, “It has been remarkably gratifying to help foster and witness the growth and self-confidence of our students at every age level, and we are excited to share this transformational journey to independence and discovery with families in Los Angeles and beyond.”

Due to open its doors on the two-year anniversary of the launch of the first Little Kitchen Academy in Vancouver, BC, the 1,505-square-foot Westfield Century City location will feature the same modern, innovative, signature LKA design, complete with a hand washing center, 10 individual cooking stations (a.k.a. Little Kitchens) that are physically distanced appropriately. Each Little Kitchen will be equipped with its own oven, induction cooktop, sink, cleaning and sanitizing supplies, prep table, mixer, and all the equipment and utensils needed to make the “from scratch” creations including vegetable peelers, rolling pins, measuring spoons, and colanders, which are meticulously kept, cleaned, and commercially sanitized between each class. Learning begins as soon as students enter the “for student chefs only” environment, where they are acquainted with and practice proper hand washing. Each instructor and student dons an LKA chef coat by ChefWorks and a fitted pair of BIRKENSTOCK chef shoes (two of several global brand partners) to begin their personalized cooking journey.

The new location will feature items from each of the Little Kitchen Academy strategic partnerships, ensuring the ability to offer an authentic, sustainable experience. These include the ChopValue community table composed of 33,000+ recycled chopsticks where students will enjoy their creations at the close of every lesson once current Covid-19 restrictions are lifted (until that time, students will dine safely at their individual workstations), Emeco chairs made of recycled plastic bottles, and an eye-catching living food wall powered by AeroGarden, for students to grow and harvest fruits, vegetables, and herbs for use in their creations. Additional global brand partners include Welcome Industries, which provides educational cooking tools, including measuring cups shaped like fractions to make cooking and learning math engaging and fun, and Brand Ambassador, Iron Chef Cat Cora, a world-renowned chef, best-selling author, restaurateur, philanthropist and mother of six children.

“As a Los Angeles native, chef, and mother, I’m thrilled to welcome Little Kitchen Academy to Southern California where local families and children can experience joy, love, and learning in the kitchen,” says Iron Chef Cat Cora, Advisory Board Member, Honorary Head of Recipe Development, and Brand Ambassador of Little Kitchen Academy. “I believe passionately in Little Kitchen Academy’s mission and have had the rewarding experience of witnessing first-hand the growth of children as they harness their natural sense of wonder and curiosity on the road to self-reliance.”

LKA’s Montessori-inspired environment is organized to support the growth and development of each child. Instructors show the students how to safely use tools, but step back to closely observe the independent work, only stepping in when safety is a concern. This approach enables students to learn at their own pace while they acquire practical life skills that foster independence, confidence, and socialization. LKA further empowers students to make better food choices, to apply age-appropriate math and science skills in real-world settings, and embrace practices such as recycling, composting, and the concept of philanthropy in order to make positive, socially conscious contributions to the world through its’ recently announced global philanthropic initiative “How Can I Help”, which empowers students to learn about giving back and making a difference by putting the choice in their hands to support one of four notable causes.

Sessions of three-hour classes run year-round, are organized by age group for up to 10 students per session (ages 3-5, 6-8, 9-12, and 13+ years old), and are overseen by three instructors per class. The curriculum focuses on seasonal, locally grown, and organic produce and ingredients, and students enjoy the fruits of their labor for a “scratch to consumption” experience.

In May 2020, Little Kitchen Academy announced its plans to open more than 400 global locations by 2025 and is currently seeking like-minded multi-unit franchisees and development partners based exclusively in AZ, CA, CO, FL, IL, MS, NC, OR, TX, WA, WI. Internationally, LKA is focused on expanding further into Canada, as well as Australia, India, the Kingdom of Saudi Arabia, MENA region, Singapore, Spain, and the U.K.

About Little Kitchen Academy
Little Kitchen Academy (LKA) is the first-of-its-kind, Montessori-inspired cooking academy for kids ages three through teen, focused on providing a safe, inspiring, and empowering space for children to identify, develop and refine their senses. Based in Vancouver, Canada, the concept was co-founded by proven global brand and franchise expert and serial entrepreneur Brian Curin, his wife, Montessori-trained, culinary expert, and visionary Felicity Curin, and social impact investor and entrepreneur Praveen Varshney, on the belief that by empowering children with practical life skills and knowledge in a positive and joyful environment, they and their company will affect positive lifestyle changes that result in a healthier world. True to its mission, LKA lives to create a more educated, able and healthy society through mindful, healthy eating choices, and is committed to changing lives, from scratch to consumption. Part of that mission includes empowering students to learn how they can make the world a better place through How Can I Help by Little Kitchen Academy, LKA’s signature philanthropic program, supporting Chefs for Humanity, The Global FoodBanking Network, Kids Help Phone, and PHIT America. In addition to charitable partnerships, LKA has forged strategic global brand partnerships with Iron Chef Cat Cora, AeroGarden, BIRKENSTOCK, ChefWorks, Emeco, ChopValue, Welcome Industries, Location3, and PRISE Inc. Little Kitchen Academy’s flagship venue is located at 3744 West 10th Avenue in Vancouver, BC.

For a taste of Little Kitchen Academy, visit or join its communities on Facebook, Instagram, Twitter, LinkedIn, and YouTube.

# # #

Willie Norkin
(917) 957-4199

Jen Mendelsohn
(516) 870-4558

Brian Curin
Little Kitchen Academy
+1 604-928-0629
email us here

Source: EIN Presswire

100% Business Growth Possible in the New Business Normal

Business Logo

Business Success Is Possible

Business Success Now Possible Image

Business Success Now Possible

Business Failures Image

Turnaround Business Failures

Turnaround for Small to Medium-Sized Businesses (SMBs)

Now, we are expanding and hiring at a time when it is so challenging for most just to survive.”

— Small Business Owner

DENVER, COLORADO, UNITED STATES, April 5, 2021 / — Rebranding, laser-focus on big data analytics for digital marketing, Fortune 500-style productivity software at affordable small business prices, outsourcing talent, and robust financial reporting dashboards are the business normal to do more with less.

Lighthouse Power Business is leading the way for not so small business owners ( with 100% business growth models in 90-day blitzes with some companies gaining 3X to 5X in marketing and sales in a time when small gains would be welcomed. They are doing this by eating their own cooking. Post Covid, the company has rebranded itself with 5 robust service lines:
1. Strategic Business Planning
2. Marketing and Sales Growth
3. Outsourcing Talent
4. Productivity Software Power Platforms
5. Financial Reporting Dashboards

Jerry Nichols, CEO and Certified Data Scientist, at Lighthouse Power Business said, “In today’s business environment small to medium-sized businesses (SMBs) have to change and meet the demands of the new business normal. Many are turning to technology and world-class digital marketing power platforms that produce amazing insights for growth and profitability.”

Nichols goes on to say, “For example, we were advising two clients, who were faced with filing bankruptcy and layoffs at no fault of their own, due to the extraordinary pressures of Covid. We brought simple and straightforward strategic planning coupled with productivity power platforms to drive sales growth at lower costs with outsourcing of sophisticated management systems. Both companies had hired bankruptcy attorneys and were prepared to file. Instead, almost nine months later, both companies are thriving and have grown well over 100%, are profitable, and avoided bankruptcy all together.”

An independent hospitality owner/operator declared, “We did not have any options until Lighthouse Power Business showed us the new business normal and how we could do more with less by utilizing never before available Fortune 500-style sophisticated power platforms based in the cloud that were affordable and predictable. I am blown away to be in such an amazing position of strength and growth in such a short period of time. And, we did not have to let anyone go, but have instead hired several new employees to keep up with the growth.”

Another Lighthouse Power Business client and doctor in the specialty healthcare industry was devasted by the mandatory closure of its offices for many months due to Covid restrictions. “We hired bankruptcy attorneys for our two practices and hoped that somehow we would be able to come back, but we really did not have any hope. Lighthouse Power Business provided a solid strategic plan with productivity platforms and outsourcing that made it possible for us to not only keep our staff but are hiring employees to keep up with the demand; and we are profitable. They helped us rebrand and completely rebuild our websites and our workflows for employees and how we managed the patient success journey with amazing dashboards that provide insights of what to do from day to day and month to month. Now, we are expanding and hiring at a time when it is so challenging for most just to survive. We are grateful and shocked at how easy and intuitive the technology was to adopt.”

Covid has changed everything, and, thankfully, the Cloud is providing an answer for growth. The new normal requires doing more with less and utilizing the powerful tools that were just a short time ago only available to the largest companies. The Cloud has allowed for advanced systems and strategies to become affordable for small to medium-sized business (SMBs). These systems and strategies make them more competitive, profitable, and capable of realizing sales growth faster and more confidently than ever before.

American small business owners have always been willing to lean into a challenge and work hard and now, they can succeed more quickly and with confidence in the most of uncertain times with Lighthouse Power Business providing world-class power platforms for sales growth and management systems that deliver in the new business normal.

Lighthouse Power Business CEO, Jerry Nichols, has written a short eBook to help small to medium-sized business owners (SMBs) to understand what mistakes to avoid and what they can do to move from surviving to thriving. Lighthouse Power Business is making this eBook, Small Business Owners – Surviving to Thriving, available FREE of charge simply by emailing

There is light at the end of the tunnel with the new business normal and small business is making an amazing comeback.

Jerry Nichols
3X ROI LLC dba Lighthouse Power Business
+1 7207792752
Visit us on social media:

Source: EIN Presswire

Celebrity Chefs & Food Psychologists Team Up on Saturday, April 10th to “Boost Your Mood with Food-Pandemic Edition”

Presenters Ellie Krieger, Diane Kochilas and Dr. Sarah Ballou are looking forward to seeing you on Saturday!

Food Network’s Ellie Krieger, PBS’ Diane Kochilas and Dr. Sarah Ballou presenting Saturday, April 10th from noon-1:15 p.m. EST

Food Network and PBS' Ellie Krieger, Diane Kochilas and Dr. Sarah Ballou discuss how a healthy diet and self-care boosts your immune system and alleviate stress

Even basic pantry ingredients–a can of beans, frozen spinach, some whole grain pasta– can be turned into a healthy and tasty meal.”

— Ellie Krieger

NEWTON, MA, USA, April 5, 2021 / — Newton, MA…Ellie Krieger, James Beard award winning Dietitian, Chef, Author, and star of Food Network’s “Healthy Appetite” and PBS’s “Ellie’s Real Good Food”, Diane Kochilas, Chef, Author, and star of the PBS Series, “My Greek Table”, Dr. Sarah Ballou, Director of the GI Psychology Service and Assistant Professor in Medicine at Beth Israel Deaconess Medical Center/Harvard Medical School, and the non-profit, Foodicine Health announce that they have teamed up to address the stress associated with the health, financial, and social issues resulting from the COVID pandemic in a virtual event titled, “Boost Your Mood With Food-Pandemic Edition”. This exciting virtual event and cooking demonstration will be held on Saturday, April 10, 2021 from 12:00 p.m.-1:15 p.m. Eastern Standard Time (EST). During the event, live from Athens Greece, Chef Kochilis will provide a cooking demonstration on the Mediterranean Diet.

The event will discuss pandemic related stress and suggest dietary measures to boost your immune system and overall health, as well as a cooking demonstration, including:
 An open discussion of the many stressors of COVID 19, from extended quarantines to the elusive work-family life balance to home schooling and food and financial insecurity.
 Why self-care is so important during unsettling times. Although it’s easy to grab processed or pre-packaged foods off the shelf for a quick fix, why that behavior may be sabotaging your diet and affecting your overall health. How to make better food choices that will help alleviate stress and binge eating.
 How the Mediterranean Diet, one of the most recommended diets for improved health, is easier to integrate into your lifestyle than you may think. The cooking demonstration will show how to master easy to make recipes for your family that are full of flavor and your best bets for shopping for fresh produce on a budget.

“The COVID pandemic has resulted in the loss of our familiar routines of work, school, and social activities as well as, in many cases, our financial livelihoods. Needless to say, the stress associated with these unwelcome changes and attempts at balance can be overwhelming. In stressful times, it is easy to let our diet take a back role,” noted Harriet Diamond, CEO of Foodicine Health. “The goal of this event is to let people know that by eating right, not falling into poor dietary habits, and implementing just a few small positive steps into their routines, they can make a big impact on their overall health and well-being during these times.”

“In the Greek culture, food is about socializing…to sit down to eat means to sit down and eat with others. However, joining friends and family for a meal has been difficult during these unusual times,” said Diane Kochilas. “But everyone loves a good meal and if it combines health and indulgence, it makes us feel good inside and out. I look forward to sharing some of my ‘go-to’ recipes that are family favorites.”

“Even basic pantry ingredients–a can of beans, frozen spinach, some whole grain pasta– can be turned into a healthy and tasty meal,” noted Ellie Krieger. “Often people think that eating healthier means big budgets and lots of pots and pans but it’s not the case – we’re going to talk about healthy enhancements to family favorites that use may items already in your kitchen.”

“It’s no surprise that the pandemic has impacted people’s emotions and caused high levels of stress,” said Dr. Sarah Ballou. “Last May, we conducted a study on stress in the pandemic and the highest levels were reported in individuals ranging from 35-49 years of age.” She added, “Given the longevity of the pandemic and the many developments that have occurred since last spring, I would anticipate even higher levels now. My goal participating in this workshop is to help people to understand that they are not alone despite the isolation and that there are ways to help reduce stress. The first step is to recognize when you are under stress, something we’ve come to take for granted.”

“From Greece to New York City and Boston we wanted to bring a rich and diverse virtual experience to our workshop participants that combines health, wellness and tips for healthier living,” noted Dr. Jacqueline Wolf. “We hope this workshop will be the intersection of education and health and are honored that Diane, Ellie and Sarah share our mission to build a greater awareness of the importance of diet, reducing stress and living a healthier life.”

For more information or to register for the April 10, 2021 workshop click HERE. The fee for this workshop is $15.00. Unable to join on April 10th but still interested in the workshop? All registered participants will receive a private link to the event for on-demand viewing.

Tara Goodwin
Goodwin Consulting
+1 617-650-2644
email us here
Visit us on social media:

Source: EIN Presswire

This soup recipe is great with leftover Easter ham

Hurst HamBeens 15 Bean Soup

This 15 bean mix blended by Hurst Beans makes a tasty soup with leftover Easter ham.

HamBeens spice package

These soup spices were crafted in the 1960s by NK Hurst, founder of Hurst Beans.

HamBeens 15 Bean Soup ready to eat

Enjoy HamBeens 15 Bean Soup over rice or with corn bread.

Prep takes minutes. Then slow cook all day using left over ham from Easter. The recipe uses HamBeen 15 Bean Soup dried beans found at grocers nationwide.

When our family makes bean soup at holidays, it’s not just a business for us, it brings back decades of family memories.”

— Jim Hurst, vice president NK Hurst

ZIONSVILLE, INDIANA, USA, April 2, 2021 / — Easter is Sunday, April 4. Get ready for eggs, bunnies and ham. And don’t forget the beans. Not the jellybeans! The beans: northern, pinto, large lima, black, yelloweye, garbanzo, baby lima, green split pea, kidney, cranberry, small white, pink bean, small red, yellow split pea, lentil, navy, white kidney beans to make a tasty family HamBeens 15 Bean Soup® recipe that uses leftover Easter ham.

“The soup recipe is among the most popular on our website,” says James Hurst, vice president NK Hurst, a family owned business that’s a national distributor of the dried package beans. “There’s a secret spice flavoring packet with every bag of beans that was created by my grandfather Needham back in the 1960s. When our family makes bean soup at holidays, it’s not just a business for us, it brings back decades of family memories.”

Founded in 1938, today NK Hurst is a third and fourth generation owned and operated business in Zionsville, Indiana (a suburb of Indianapolis). Hurst remembers Easter as a child with his family, including cousins, aunts, uncles and grandparents. He says the Easter Bunny typically came to visit. And subsequently the family had HamBeens Soup using the leftover ham. Check out this Hurst family recipe for leftover Easter ham.

Cook Time with prep: 5 hours 30 minutes
Servings: 12
• 1 pkg HamBeens® 15 Bean Soup
• 8 cups water (use chicken, beef, or vegetable broth for added flavor)
• 1 lb. ham hocks or diced ham. Use a leftover ham bone with some meat on it.
• 1 lg. onion, diced
• 1 clove garlic, minced
• 1 tsp chili powder (optional)
• 1 can diced tomatoes (15 oz.)
• Juice from 1 lemon
• Optional: Hot sauce or crushed red pepper to taste

Cooking Directions
1. In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris to discard.
2. Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and leftover Easter ham with ham bone, if available. (Not tomato or lemon juice yet!). Use nine to 10 cups of liquid for a more "brothy" soup.
3. Stir to combine. Set slow cooker on high and cook for five to seven hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will improve with flavor over time.
4. After the beans are tender, remove the ham bone (leave any ham in the pot), stir in the can of diced tomatoes, the Ham Flavor packet, optional chili powder, and the lemon juice.
5. Cook for an additional 30 minutes then keep warm until ready to serve.

Serve with a freshly baked slice of corn bread or over rice. Please keep in mind every time the lid is opened the cooking time will be longer.

HamBeens 15 Bean Soup is available at grocers nationwide or through NK Hurst.
To purchase online or find additional recipes visit the website.

Rae Hostetler
Rae Hostetler
+1 317-289-7769
email us here
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Watch how to make this easy HamBeens 15 Bean Soup recipe using leftover Easter ham.

Source: EIN Presswire

Rick Andreoli Montreal Featured in Article on the Right way to Prepare a Poached Egg

MONTREAL, QUéBEC, CANADA , March 31, 2021 / — Television chef Rick Andreoli of Montreal was recently featured in an article highlighting the perfect way to cook a poached egg—something that many home cooks struggle with, according to Andreoli.

In the article, Andreoli explains that poaching eggs can understandably be challenging. However, once readers master the art and science of the poached egg–cooking process, they should have no problem with repeating it every time they are in the mood for poached eggs.

For starters, it is critical that cooks properly prepare water for cooking their poached eggs. A sizable saucepan should be filled with water, and a couple of cups of vinegar (white wine) should be added to it. The vinegar will keep the egg intact when they are submerged in the water, according to Andreoli.

Next, the egg should be broken into a glass and then added to the saucepan after the water has been stirred slowly using a slotted spoon. Once the egg is in the water, it should stay together while swirling around, and eventually, the egg white will extend around the egg’s yolk. At this time, the heat should be turned off, and the lid should be placed on the saucepan as the egg cooks for six minutes, according to Andreoli.

Andreoli explains on the website that once the egg is done cooking, it should be submerged in an ice bath, which will make the egg’s outside area firm. During this process, the egg’s center will remain soft, but the egg will not continue to cook due to the cold temperature of the ice water surrounding it, according to Andreoli. Finally, the egg can be removed from the bath, at which point it is ready to eat.

All in all, through the article, readers can learn practical, easy-to-follow steps for preparing delicately cooked poached eggs that will both look great and taste delicious time and time again, according to Andreoli.

Rick Andreoli Montreal
Rick Andreoli Montreal
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Source: EIN Presswire

Green Energy Biofuel Adds Landfill-free Recycling, Cleaning Services for Industrial Customers

Green Energy Biofuel team members recycle grease tank cleaning

GEB co-owners BioJoe, second from left, and Beth Renwick, second from right

Grease tank cleaning Green Energy Biofuel pressure-washing line-jetting

GEB now offers tank cleaning as a new service to industrial-scale clients.

Grease hauling Green Energy Biofuel vacuum trucks South Carolina DERA grant

As GEB grows, the company has added vehicles to its fleet to keep up with new business.

The once-small company has grown up and is securing industrial-scale customers for all their environmentally responsible disposal needs.

One new, popular service we offer is tank cleaning. We give the customer a rebate for every pound of grease we recover from their tanks.”

— BioJoe Renwick, Co-founder and Owner, Green Energy Biofuel

WINNSBORO, SOUTH CAROLINA, UNITED STATES, March 30, 2021 / — Green Energy Biofuel (GEB), the one-stop-shop for all organic recycling needs big and small, continues to grow. The South Carolina-based company began more than a decade ago as a local grease collector and biodiesel producer, but since then GEB has evolved into a valuable provider of numerous recycling services to some of the nation’s largest industrial food and agribusiness factories. Its service area spans from the Great Lakes to the Deep South, and from the Carolina coast to the Mississippi River.

GEB’s expansion into new services is spurring this growth, which is supported by additional personnel, fleet vehicles and account generation. Once focused on used cooking oil (UCO) collection from local establishments and small-scale biodiesel production, GEB can process 200,000 gallons of liquid waste material per day at its expanded and retooled processing complex in Aiken, South Carolina. In addition to recycling various greases, GEB’s facility recently received a much-desired wastewater permit.

“By the end of April, we’ll be going full bore on processing wastewater for ourselves, and for other companies,” says BioJoe Renwick, GEB co-founder and owner.

In addition, GEB recently bought a compost facility, ReSoil, in order to provide its industrial-scale clients landfill-free disposal options geared toward today’s stringent environmental, social and corporate governance (ESG) criteria.

The company has hired a 16-year veteran from the pressure-washing and hydro-cleaning profession, Freddie Reynders, opening up a host of new services GEB now offers its clients. Reynders also heads up GEB’s service division, providing much-needed leadership and experience.

With this added feature, GEB is now able to professionally service hoods, or ventilation systems for food-frying businesses of all sizes—from restaurants to industrial-scale food processing facilities. The company also provides line-jetting of clogged drains in restaurants, whether kitchen sinks or floor drains. In addition, when performing oil recovery from grease traps, GEB can pressure wash those traps and recover every ounce of recyclable material.

“One new, popular service we offer is tank cleaning,” Renwick says. “We go inside people’s tanks, pressure wash and clean them, and remove the waste inside. Then we bring back that waste we recovered from their tanks to our Aiken plant, where we process and refine it. We give the customer a rebate for every pound of grease we recover from their tanks. This gives them a reduced rate for cleaning and disposal, and we get waste we can purify and sell.”

These tanks aren’t small, either. Some are hundreds of thousands of gallons in size. “We’re able to provide services at rates far better than our competitors because we’re 100 percent vertically integrated,” Renwick says. “We can clean tanks and take waste for a lower price than anyone else can.”

To exemplify GEB’s rapid growth, the company has added more than 200 new service accounts in the first quarter of 2021. It has also hired four new people, bringing the number of green, sustainable jobs created by GEB to 24 strong.

“We’re on fire with sales and service, and generating new accounts,” Renwick says. “This includes UCO collections as well as industrial-scale waste processors.”

In South Carolina alone, GEB has signed on eight new counties, creating recycling programs for UCO where none existed before. GEB provides a drop-off container to a centralized location where residents can bring their UCO for recycling.

“We’ve hired specialists in various fields, a full staff dedicated to industrial sales, school and municipal sales, restaurant sales, and southeastern account sales,” Renwick says.

New services, new accounts and additional personnel mean GEB must also expand its fleet of service trucks to accommodate new business.

“This fast-paced growth requires additional fleet vehicles, such as another 2,500-gallon Kenworth vacuum truck, an Isuzu custom pressure-washing truck to provide drain-line cleaning, steam-surface cleaning, and disinfecting services,” Renwick says.

Most recently, GEB bought another Isuzu 18-foot stake-body truck with a lift gate, dedicated to setting up 20 new accounts per day. The company is utilizing grant funding from the U.S. EPA’s Diesel Emissions Reduction Act through the South Carolina Department of Health and Environmental Control to replace old, dirty, inefficient vehicles with cleaner, newer, more efficient ones. In total, GEB owns or operates a fleet of 14 tankers and tractor trucks, five vacuum trucks, four service trucks and eight railcars. It operates out of four locations with a reach virtually anywhere east of the Mississippi River and south of the Great Lakes.

A company like GEB doesn’t need millions of dollars to grow sustainably, acquire large customers and be a success. “If you set big goals and work hard to achieve them, and treat your customers honestly, fairly and with respect, anyone can do this,” Renwick says. “We are living proof.”

BioJoe Renwick
Green Energy Biofuel
+1 803-718-6323
email us here
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Source: EIN Presswire

Plant-Based Climate Summit Brings Together Experts to Discuss Fighting Climate Crisis With Diet

The Plant-Based Climate Summit will take place on April 1.

The free Plant-Based Climate Summit will stream live at 11:30 a.m. ET on April 1, 2021.

On April 1, scientists and nutrition experts will team up to discuss the impact of diet on the environment at the free Plant-Based Climate Summit.

WASHINGTON, DISTRICT OF COLUMBIA, UNITED STATES, March 29, 2021 / — On April 1 at 11:30 a.m. ET, climate change scientists and nutrition experts will team up to discuss the impacts of diet on the environment at the free virtual Plant-Based Climate Summit, hosted by the nonprofit Physicians Committee for Responsible Medicine.

Expert speakers will address the effects of animal agriculture on greenhouse gas emissions, water and air pollution, land use, infectious diseases, community health, and more, while providing practical tips and resources that will help participants get started on a planet-friendly diet.

“From catastrophic fires in Australia and the Amazon to severe snowstorms in Texas, recent events have shown us that it’s more important than ever to take steps to put an end to the ongoing climate crisis,” says Susan Levin, MS, RD, CSSD, director of nutrition education at the Physicians Committee. “Studies show that shifting to a plant-based diet is not only good for good for our health, but good for the planet, too.”

Speakers and topics covered will include:
• Neal Barnard, MD, FACC, Physicians Committee for Responsible Medicine: Introduction and Welcome
• Michael Greger, MD, NutritionFacts.Org: From Where Do Emerging Diseases Emerge?
• Jenné Claiborne, Sweet Potato Soul: Tips and Tricks to Make Your Diet More Sustainable
• Leslie A. Duram, PhD, Southern Illinois University: Diet and Greenhouse Gas Emissions
• Naeema Muhammad, North Carolina Environmental Justice Network: The Impact of Hog Farms on North Carolina Communities
• Chef Lois Ellen Frank, PhD, Red Mesa Cuisine, LLC: Sustainability Through Traditional Native Food and Practices
• Joanne Kong, DMA, University of Richmond: How a Greener Diet Can Transform You and the Planet
• Emma Finn, Friends of the Earth: Greening School Food
• Ocean Robbins, The Food Revolution Network: Heal Your Body & Your World—With Food!
• Maggie Neola, RD, Physicians Committee for Responsible Medicine: Climate-Friendly Recipe Demonstration
• Martin Heller, PhD, University of Michigan: The Environmental Impacts of Dietary Choices

Free registration includes expert presentations on plant-based diets and climate change, live Q&A with speakers, practical tips and cooking demonstrations that will help attendees get started on a climate-friendly plant-based diet, and bonus recipes and resources!

To learn more and register for this free event, please visit

Laura Anderson
Physicians Committee for Responsible Medicine
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Source: EIN Presswire