Safe Meal Prep and Storage During Coronavirus:

STOP Foodborne Illness Logo

STOP Foodborne Illness CEO urges consumers now more than ever to be vigilant with food preparation and storage!

CHICAGO, IL, USA, April 2, 2020 /EINPresswire.com/ — With the media encouraging consumers to stock up on food and supplies and prepare food at home during the coronavirus pandemic, food safety is paramount. Mitzi Baum is the CEO of STOP Foodborne Illness, the only national public health organization whose mission is to support and engage people directly impacted by foodborne illness and mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation.

Comments Ms. Baum, "Older adults, pregnant moms, babies and small children, and immune-compromised individuals are at greater risk to contract a foodborne illness from improperly prepared or stored foods. In reality, we are all susceptible to the dangerous foodborne illnesses that nationally cause 3,000 to die each year with another 128,000 hospitalized, many of whom continue to suffer from ongoing consequences including heart disease, diabetes, gastro issues, and stress disorders. The very first advice we petition all to practice is that of thoroughly washing one’s hands before, during, and after food preparation with warm water and soap.”

STOP Foodborne Illness, a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens, offers concerned consumers tips for reducing the risk of foodborne illness during this chaotic time. Here are four reminders to help you prevent foodborne illness in your home.

1.) Store foods at safe temperatures. When coming home from a frantic trip to the grocery store, it is easy to forget which foods need to be refrigerated, which need to stay frozen, and which should be stored in a dry, cool place. Check the packaging on your purchased items before stowing them away. Bacteria thrives in the danger zone, which is between 40° F – 140° F. According to the United States Department of Agriculture, we must “always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F.” Frozen foods left out on the counter will thaw. If left out for more than 2 hours, they must be discarded. For more detailed USDA food storage standards, visit: Keeping Food Safe During an Emergency

2.) Prepare foods, especially meat, safely. Once you know you’ve properly stored all of your groceries, you can begin to work on safe food preparation. The USDA does not recommend washing meat, poultry, or eggs. While the intention may be to wash off any harmful pathogens, the reality is that water splashed from these foods will contaminate kitchen surfaces, or worse, other food. Your hands, however, should be thoroughly washed. Before, during, and after preparation, sing the ABC’s (for 20 seconds) while using soap and water to scrub those five-fingered germ carriers clean!

SAFE INTERNAL TEMPERATURE FOR MEATS AND POULTRY
MEAT / POULTRY TEMPERATURE*
Poultry – Whole and Ground 165 °F in thigh, wing, and breast
Burgers and ground meat 160 °F
Whole cuts of beef, pork, other meats 145 °F (rest for 3 minutes before serving)
Fish and Seafood 145 °F

*Color and aroma are not indicators of safely cooked food. The only way to ensure your meat, poultry, and eggs are safely cooked is to use a meat thermometer. For tips on purchasing a food thermometer, visit www.stopfoodborneillness.org

3.) Keep your kitchen space uncrowded and clean. Keeping your kitchen clean may seem like an impossible task, especially with kids running around your ankles and groceries up to your ears. However, a clean prep space is vital to safe food preparation. Step up your campaign against germs by cleaning, sanitizing, and disinfecting with every use of the kitchen. Regularly replace sponges and dish towels, or clean them with hot water. Sanitize all kitchen surfaces that hands may touch, including countertops, sink faucets and knobs, sink drains, and cutting boards. Above all, keep your hands clean! Wash your hands throughout preparation, and especially right before you eat. For more thorough guidelines on cleaning your kitchen, reference Quick Facts: Clean, Sanitize, & Disinfect.

4.) Prepare and eat leftovers in a timely manner. Everyone loves leftovers. Lunch or even tomorrow’s dinner just became that much easier. If leftovers are properly sealed away within 2 hours of being out at room temperature, they can be refrigerated for up to 4 days. If you anticipate that there will be more than 4 days between meals, pack your leftovers away in airtight containers and place them in the freezer.

In summary, be careful how you store your food, prepare your food, maintain your cooking spaces, and approach leftover meals. The coronavirus pandemic has many consumers afraid for their families, friends, and own personal well-being. Stop Foodborne Illness claims no cure for this particular condition; however, we are optimistic that certain preventative measures can be taken to counteract foodborne illness during this sensitive time.

For more food safety tips please visit www.stopfoodborneillness.org/awareness. If you think you have been sickened from food, reference our page, Do I Have Foodborne Illness? and contact your local health professional.

Based in Chicago, STOP Foodborne Illness (NFP) is the only national nonprofit public health organization whose mission is to support and engage people directly impacted by foodborne illness and mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation. For more information: https://stopfoodborneillness.org.

###

Dori Wilson PR for
STOP Foodborne Illness
+1 312-965-7575
email us here


Source: EIN Presswire

US Chef Serves Up Taco Diplomacy In Moscow

Chef Adán Medrano, from Houston, Texas, talks tacos with Russian Guests in Moscow at the US Ambassador's residence

Chef and Food Writer, Adán Medrano, from Houston, Texas, talks tacos with Russian guests in Moscow at the US Ambassador’s residence

Outside the red food truck serving Texas Mexican tacos, Chef and Food Writer Adán Medrano mingles with Russian guests.

Outside the red food truck serving tacos and salsas, Chef and Food Writer Adán Medrano mingles with Russian guests.

he iconic "Carne Guisada" taco served to Russian guests in Moscow at the US Ambassador's residence

The iconic “Carne Guisada” taco served to Russian guests in Moscow at the US Ambassador’s residence

In Moscow, Independence Day celebration, US chef cooks iconic Texas Mexican tacos for Russian guests, dignitaries at the residence of the US Ambassador.

This singular cuisine is showing the way towards a better understanding of what it means to be ‘American.’”

— Adán Medrano

HOUSTON, TEXAS, US, April 2, 2020 /EINPresswire.com/ — In Moscow, I cooked Texas Mexican tacos from a bright red food truck parked smack in the middle of the gardens of Spazo House, the residence of the US Ambassador to Russia, Jon Huntsman.

I was invited by the US Embassy to travel to Moscow as the featured chef at the US Independence Day celebration. It is the social event of the season, the sought-after invitations extended to Russian business influentials, cultural leaders and diplomats. The day is one of official ceremony, the Marines marching and posting the colors, followed by the national anthems of the Russian Federation and of the United States. Hosted by Ambassador Huntsman and his wife, Mary Kaye Huntsman, the formal observance is an event of celebration and diplomacy. Food was to be the sign and occasion of goodwill.

I submitted a menu of tacos, the kind my mom cooked as I was growing up in the Westside of San Antonio. Food trucks serve these tacos not just in San Antonio, but also in Houston, McAllen, Austin and all across Texas, in communities of every stripe, color and creed. So, in a sense, we were offering a taste of inclusion and welcome.

The official printed program explained that this is the cuisine of Mexican American families of Texas, and that this “singular cuisine is showing the way towards a better understanding of what it means to be ‘American.’ ” My food had to be delicious and be the real thing, American, Texas Mexican food.

Ambassador Huntsman and his wife hosted 1,700 guests on that sunny Moscow day, and during the formal greeting, from the podium he described the tacos as, “street style.” We served hand-held tacos of, Carne Guisada Con Papas (stewed beef with potatoes) and Puerco En Chile Colorado (pork in red chiles), accompanied by red and green salsas and a garnish of chile toreado, a green jalapeño chile, pan-fried, tossed until the skin blisters and develops black, burnt spots.

Texas Mexican tacos are made with wheat flour tortillas that originated and are iconic in the border region of Texas and Northern Mexico. “We can buy the flour tortillas here in Moscow because grocery stores have them,” offered one of the embassy staff during our second planning meeting.

Flour tortillas in Moscow, now that was a surprise. I described the tortilla we needed, that it is soft and pliable and it puffs up, balloon-like, when heated on a comal, griddle. We had to have a Texas Mexican tortilla. This was going to be, after all, a diplomatic taco.

The Moscow version of a tortilla is delicious, it’s thinner and gets a bit brittle when heated. It’s wonderful for making quesadillas, but not for our tacos. The Texas flour tortillas, all 2,400 of them, would have to travel from Houston to Moscow.

We couldn’t ship them because of International customs requirements and the possibility of shipping delays. The embassy decided to use the reliable diplomatic pouch. I shipped the tortillas to Washington, D.C. where a military transport airlifted them directly to the US embassy in Moscow.

The green salsa was the second big challenge. The salsa needs that special tang that comes from Mexican tomatillos, and those are simply not available in Moscow. Knowing this, in preparation for the trip I tested possible substitutions and found that green bell pepper, when boiled to remove the bitterness, gives a delicious tangy flavor. I’d been assured that green bell peppers are plentiful in Moscow markets.

Turned out that on July 2, our Moscow market shopping day, there were no green bell peppers to be found, an unexpected setback. There’s always a silver lining, and as I looked for a substitute, was really geeked to see the wide variety of Eastern European and Russian chiles, quite a few, each with wonderful flavor and with interesting history. I cut into a yellow one, took a bite, loved it. It was a Romanian chile.

After boiling for an hour to remove the bitterness, the chiles blended nicely with onions, Jalapeños and just a touch of garlic. The garlic in the Moscow market I found to be about five times stronger that its US counterpart. I had never tasted something so intensely sharp. With totally unexpected but delicious flavors, we ended up with a Romanian chile salsa whose taste would be very much at home in Texas, in Mexican American homes.

I travelled to Russia with my longtime culinary friend, Texan Chef Kevin Babbit. He was my partner for the entire diplomatic tour, from planning to shopping to cooking to serving. He is from Boerne, Texas and grew up with this food.

Because of his many years in restaurants, Chef Kevin is not only a great chef, but is also a natural when instructing staff about the importance of service. He explained to the staff that conversation and genuine friendliness are companions to the tacos and salsas. Working with our Russian team, he made sure our taco truck delivered the complete package: mouthwatering food and personable service. Food without hospitality has no legs.

I mingled with the guests, watched them eat the food that I’ve loved ever since childhood. Lots of picture taking as they asked me to pose with groups or single guests, a way to save the memory.

“Pour on the hot salsa,” that was the zesty, enthusiastic attitude of the young Russians, students and young professionals. Their interest in things American was earnest, and that surprised me. They started using the hashtag, #MyFirstTaco, to share their taco experience on social media. Beaming with smiles, they did love the tacos.

I shared with new Russian friends the food that is part of my indigenous Texas identity. It’s also part of what it means to be “American.” Taco diplomacy was an occasion of goodwill, and food was not just a sign of it, it was the effective agent that made it all happen

Adan Medrano
JM Communications
+1 713-524-1628
email us here
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Source: EIN Presswire

Top Social Media Talent Agents expand social influencer representation holdings by launching The Digital Renegades

Established agency CelebExperts launches this new innovative branch, comprised by social media influencers from around the world across all platforms

The Digital Renegades are a group of influencers that can deliver anywhere from 500,000,000-1 billion+ views a month, easily, and have generated millions in sales a year”

— Evan Morgenstein

NEW YORK, NEW YORK, UNITED STATES, April 1, 2020 /EINPresswire.com/ — Evan Morgenstein, visionary and CEO of such iconic agencies as PMG Sports, CelebExperts and Celebrity Trending 10 has started a boutique agency, The Digital Renegades, a division of CelebExperts LLC, focused on representing the best of the best in social media influencers over multiple platforms including Instagram, TikTok, Facebook and SnapChat. Even in trying times, brands are reallocating budgets to their social media marketing, branding and sales programs. Clients are seeing the markets evolve in all the platforms and are looking for guidance from some of the best and most talented influencers on how to build communities, brands and sales.

The Digital Renegades agency was created for just that reason, said company CEO and Founder, Evan Morgenstein. “The Coronavirus just confirms what I saw 6-12 months ago. A real consolidation in the market-place. Brands don’t want to deal with 20 agencies. They don’t like the herding cattle feel of the database influencer companies that are selling access but do virtually zero vetting of the talent and lastly, they want spokespeople that have been trained on proper business practices and what the ultimate goal is for the brands hiring them. It's insane how many agents are signing influencers just because they think they can make a buck but could care less or have no knowledge about how to make them better. The Digital Renegades are a group of influencers that can deliver anywhere from 500,000,000-1 billion+ views a month easily and have generated millions in sales a year.”

The Digital Renegades newest clients signed are TikTokers with massive reach and incredible engagement, fitness and lifestyler Cassidy Thompson (@cassidy__T), who has 3.3 million followers, 73% women, with 80 million views in the last 28 days, and TikTok’s 1st celebrity chef, Sonny Hurrell (@thatdudecancook) with nearly 350,000 followers/76% women with over 2.4 million likes. Morgenstein sees a lot of opportunity for growth, “This agency will bring some of my existing clients such as Amanda Rocchio (@meowmeix) on Instagram with 1.4 million followers/86% women, and sign many more experts in beauty, fitness, cooking and lifestyle across all platforms.”

The Digital Renegades list of clients can be found at www.thedigitalrenegades.com with bios, downloadable presentation decks of the clients and a talent booking agent available to help brands decide who is the best choice for their campaign. Contact Christina Brennan, VP and Director of New Business Development at christina@celebexperts.com.

Christina Brennan
The Digital Renegades
+1 607-341-8056
email us here


Source: EIN Presswire

Tortilla Maker in Amsterdam Braves Covid-19

Karla Plancarte, owner of "Tortillería Taiyari," shows a sample of her specialty tortillas

Karla Plancarte, owner of “Tortillería Taiyari,” shows a sample of her specialty tortillas

Karla Plancarte explains the tortilla-making machinery in her warehouse at "Tortillería Taiyari"

Karla Plancarte explains the tortilla-making machinery in her warehouse at “Tortillería Taiyari”

Karla Plancarte, owner of "Tortillería Taiyari," shows the volcanic stone she uses to grind the corn into flour.

Karla Plancarte, owner of “Tortillería Taiyari,” shows the volcanic stone she uses to grind the corn into flour.

How Covid-19 cannot keep Dutch people from enjoying delicious Mexican tortillas. "Taiyari" is the premiere Mexican tortilla maker in The Netherlands.

Corn is the heart and essence of Mexican gastronomy”

— Karla Plancarte

HOUSTON, TEXAS, USA, March 31, 2020 /EINPresswire.com/ — Restaurants in Amsterdam were ordered closed by the Dutch government on March 16. It was a painful step, an effort to halt the spread of Coronavirus, and the financial devastation threatens to close some businesses for good. "Tortilleria Taiyari" is the only Mexican tortilla maker in The Netherlands and the owner, Karla Plancarte, is fighting to pull through the financial chaos spawned by the deadly virus.

Ms. Plancarte is from Tlatenco, a small town on the outskirts of Mexico City, close to the famous Xochimilco floating gardens. She moved to Amsterdam in 2014 to finish her studies for her Master's degree, and she decided to start a business selling Mexican tacos, the delicious ones, the real tastes from her home. There was one big problem, though, there were no tortillas.

She explains that the closest tortilla vendor was over 1,000 miles away, in Vienna. The distance, the fact that fresh corn tortillas can spoil quickly, made it an unreliable source for a taco business. That's when Karla turned her attention to making her own tortillas, having discovered a culinary need in the region.

She would become a "tortillera," a tortilla maker, and she chose the name, "Taiyari," which means “our heart” in the Huichol language of Mexico. Plancarte says that "corn is the heart and essence of Mexican gastronomy." Her work as a tortillera is about culture, health and history.

Only organic corn goes into her masa. She has travelled to visit the corn growers, some in Oaxaca, the small farmers who grow heirloom corn. She laments that "there's a lot of corn that is genetically manipulated," adding that heirloom corn is in danger of disappearing. She sees positive signs that in recent years people are fighting to protect and bring back heirloom, organic corn. "I think it's coming back because they are really fighting for it,” she says. Plancarte sees the fight as a larger one of community and cultures, saying "it's more to keep our roots alive, and also the communities that grow the corn, to help them a little."

At Tortillería Taiyari the corn undergoes the ancient process of nixtamalization, a process invented by Mexican women 7,000 years ago. The dry kernels are cooked with slaked lime, which transforms the molecular structure of the kernels, making the protein easily digestible and adding niacin, one of the essential B vitamins. It also adds a delicious nuttiness to the flavor of the corn.

Before the March 16th shutdown of all restaurants, Ms. Plancarte was delivering to over 100 customers, all restaurants, and she is anxious to resume selling. Chefs of high-end, fine dining restaurants seek out her tortillas because not only are they delicious and fresh, but they are local. Another market sector are taquerias, taco stands that have recently become popular in Amsterdam.

Not only taco places, but all types of restaurants, and even pubs, are buying her tortillas. "It has to do with the boom of Mexican gastronomy," she says, "I don't know why it's grown so much in the Benelux, (Netherlands, Belgium and Luxembourg), but it doesn't matter if it's a Mexican, or a Dutch or a French restaurant, every kitchen wants to have a taco!"

A "buena tortilla," a really good tortilla, starts with perfect masa and that's why she imported her molino, mill, from her hometown in Mexico. It's a stone grinding metal workhorse equipped with Mexican volcanic stone. It's the real thing. Plancarte spent time in her hometown of Tlaltenco learning from her neighborhood molinos who generously shared their knowledge.

It still took her over six months back in Amsterdam to fine-tune the complicated process through trial-and-error. She has trained her three employees in the arduous process of transforming dried corn kernels into soft, tender, aromatic corn tortillas. She buys one or two tons of corn at a time.

She was looking to expand into a larger space because her tortillas started to sell in Belgium and Luxembourg. She was even shipping to Ibiza in Spain and to Croatia and even Greece and Sweden. But Covid-19 hit hard and overnight she lost all of her restaurant orders. She says it was shocking and frightening.

She sprang into action and consolidated two fronts. First, she negotiated about the lease of her tortilla factory and resolved pending rents, while she studies the newly announced Dutch government program of loans and other assistance. Second, she began selling her stock of freshly made tortillas to individual consumers through social media, especially on Instagram where her account is @tortilleria_taiyari. She succeeded in selling all the tortillas that had been destined for restaurants.

She is expecting the next shipment of corn kernels within a few days and is glad she paid in advance. It was the smart thing to do. She will continue cooking tortillas, hoping that she can grow her sales to the individual consumer. This is completely new to her so she knows that it will go slow. She has no illusions, "I'm mainly worried about paying the employees."

But people are buying, she says, "I sold my stock to individual consumers in two days. People are willing to help, so they are buying more than they would normally." She'd always wanted to sell to the end consumer, but did not have the time or employees to help with that segment, with social media. Karla thinks that she may have found a sleeping market for her tortillas.

She is planning accordingly, cold-eyed about the expenses, payroll, and an unsure market. She hopes that by June the restaurants and other businesses will open and begin to regain their financial footing. She thinks that restaurants will be cautious, that people will be slow to return to eateries, and so she remains wary.

When I first met Karla Plancarte at her Tortillería Taiyari warehouse located on the outskirts of Amsterdamn, I knew she had heart. It’s a totally apt name she has chosen: Taiyari, "our heart" in the Huichol language.

Adan Medrano
JM Communications
+1 713-524-1628
email us here
Visit us on social media:
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Source: EIN Presswire

2020 – 2030 Microwave Ovens Industry Forecasts By Product – Grill, Solo and Convection

TheBusinessResearchCompany.com offers Microwave Ovens Global Market Report 2020 from its research database.

The global microwave ovens market was worth $21.8 billion in 2019. It is expected to grow at a compound annual growth rate (CAGR) of 13.04% and reach $35.6 billion by 2023.

— Abdul Wasay

LONDON, GREATER LONDON, UK, March 30, 2020 /EINPresswire.com/ — The global microwave ovens market is expected to grow at a rate of about 13.04% and reach $35.6 billion by 2023. The increasing demand for frozen and ready-to-eat food owing to busy lifestyles is expected to drive the microwave ovens market growth during the forecast period. However, increased tariffs on raw materials such as steel and aluminum is acting as a restraint on the market for microwave ovens.

The microwave ovens market includes sales of electric ovens that cook food by exposing it to electromagnetic radiation in the microwave frequency range.

Request For A Free Sample For The Global Microwave Ovens Market Report:
https://www.thebusinessresearchcompany.com/sample.aspx?id=2650&type=smp

The global microwave ovens market is further segmented based on type and geography.
By Type – The microwave ovens market is segmented into grill, solo, and convection.
By Geography – The global microwave ovens is segmented into North America, South America, Asia-Pacific, Eastern Europe, Western Europe, Middle East and Africa.

Read More On The Report For The Global Microwave Ovens Market At:
https://www.thebusinessresearchcompany.com/report/microwave-ovens-global-market-report

Trends In The Microwave Ovens Market
Companies in the household cooking appliance market are increasingly launching technologically-advanced multi-functional ovens to cater to the rising demand for multi-functional appliances with additional benefits. These multi-functional ovens use a wide range of methods to provide customized and easy cooking. These ovens use devices to guide and instruct users in the process of cooking. Apart from these, they also come with catalytic and pyrolytic self-cleaning functions.

Potential Opportunities In The Microwave Ovens Market
With increase in demand of household appliances and emerging market growth, the scope and potential for the global microwave ovens market is expected to significantly rise in the forecast period.

Major players in the market are Sharp Corporation, LG Electronics Inc, Electrolux AB, Alto-Shaam Inc, Panasonic Corporation, Samsung Electronics, Dongbu Daewoo Electronics, Whirlpool Corporation, SMEG, and Haier Group Corporation.
Microwave Ovens Global Market Report 2020 is one of a series of new reports from The Business Research Company that provides microwave ovens market overviews, analyzes and forecasts microwave ovens market size and growth for the global microwave ovens market, microwave ovens market share, microwave ovens market players, microwave ovens market size, microwave ovens market segments and geographies, microwave ovens market trends, microwave ovens market drivers and microwave ovens market restraints, microwave ovens market’s leading competitors’ revenues, profiles and market shares. The microwave ovens market report identifies top countries and segments for opportunities and strategies based on market trends and leading competitors’ approaches.

Where To Learn More
Read Microwave Ovens Global Market Report 2020 from The Business Research Company for information on the following:
Markets Covered: global microwave ovens market
Data Segmentations: microwave ovens market size, global and by country; historic and forecast size, and growth rates for the world, 7 regions and 12 countries
Microwave Ovens Market Organizations Covered: Sharp Corporation, LG Electronics Inc, Electrolux AB, Alto-Shaam Inc, Panasonic Corporation, Samsung Electronics, Dongbu Daewoo Electronics, Whirlpool Corporation, SMEG, and Haier Group Corporation
Regions: Asia-Pacific, China, Western Europe, Eastern Europe, North America, USA, South America, Middle East and Africa.
Time Series: Five years historic (2015-19) and forecast (2019-23).

Other Information And Analyses: PESTEL analysis, microwave ovens market customer information, microwave ovens market product/service analysis – product examples, microwave ovens market trends and opportunities, drivers and restraints, key mergers and acquisitions, key metrics covered: number of enterprises, number of employees, global microwave ovens market in 2020 – countries offering most new opportunities

Sourcing and Referencing: Data and analysis throughout the report are sourced using end notes.
Strategies For Participants In The Microwave Ovens Industry: The report explains a number of strategies for companies in the microwave ovens market, based on industry trends and company analysis.

Opportunities For Companies In The Microwave Ovens Sector: The report reveals where the global microwave ovens industry will put on most $ sales up to 2023.

Interested to know more about The Business Research Company?
The Business Research Company has published over 1000 industry reports, covering over 2500 market segments and 60 geographies. The reports draw on 150,000 datasets, extensive secondary research, and exclusive insights from interviews with industry leaders. Here is a list of reports from The Business Research Company similar to Microwave Ovens Global Market Report 2020:

Household Cooking Appliances Global Market Report 2020

Household Appliances Manufacturing Global Market Report 2020

Food Product Machinery Manufacturing Global Market Report 2020

Oliver Guirdham
The Business Research Company
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Source: EIN Presswire

Creative ways one mom has stepped up to help neighbors, community and restaurants due to Covid-19 pandemic

Bonnie and Patrick Kearns and family

Sarah Stegner, co-owner and co-chef, Prairie Grass Cafe in Northbrook IL

Prairie Grass Cafe logo

Bonnie Kearns didn’t want to feel helpless. Knowing that her neighborhood was homebound with concerns of the Corona Covid 19 virus, she kicked into action.

GLENVIEW, IL, UNITED STATES, March 30, 2020 /EINPresswire.com/ — Bonnie Kearns of Glenview IL is extraordinary. She didn’t want to feel helpless and knowing that her neighborhood was homebound with concerns of the Corona Covid 19 virus, she kicked into action.

“It takes a village. It really does. Our little block in Glenview is just one component in the quarantine,” she said in a recent interview.

In efforts to curb the spread of COVID-19, moms have been texting each about limited trips to the grocery store. Every other day, someone "takes one for the team" and makes the dreaded trip. “Asking everyone if they need anything, deliveries are dropped off on porches in plastic bags and we send a quick text that food and paper towels have arrived.”

We're relieved we don't have to face the impending doom of touching doors, credit card machines, carts, anything outside of our control for just another day.

Our new normal:
• Cooking every meal became exhausting quickly. It is difficult to figure out what to make. “I felt like a failure,” says Bonnie. I was staring at a box of Mac & Cheese and felt like raising a flag in defeat. Then I received an email from Prairie Grass Cafe regarding curbside pickup and Sarah Stegner's cooking tip hotline, 847-920-8437 and Rohit Nambiar's selection of delicious reasonably priced wines to complement the food. Since I knew the neighborhood was suffering, I decided I would order food and wine for my neighbors who weren’t comfortable leaving their homes. I texted moms to take a break from cooking tomorrow and that we would have pot roast and wine delivered to their doors with Clorox-wiped delivery boxes. This snowballed with other opportunities to help.

• Sarah Stegner said "after I got her call, things started to come together for us. I thought it was a great model for how we could sell in large quantities. I thought, wow, I have to let other restaurateurs know to think outside the box to help make curbside and delivery viable. People are picking up for their neighborhoods, too. This may be a solution. We have also added to a neighborhood in Evanston IL and are going to add a couple of high rise buildings in Chicago."

• Bonnie continued: "I knew that medical professionals and first responders desperately needed help. A mom in our Facebook group mentioned that he was trying to boost morale in his office and ordered his employee’s lunch. After reading it twice, I realized it was my pediatrician's office. I was feeling helpless seeking ways I could provide relief to people that so desperately needed it. Bingo. I knew I could order wine from Prairie Grass and have it delivered to their office for the staff. That's what I plan to do. I also plan to order lunch from our neighborhood deli and have it dropped off."

• I had planned a surprise birthday party for my husband at Chicago’s Kaiser Tiger in the West Loop on Saturday, March 14. Obviously, we had to cancel the 40-person dinner with less than a day’s notice. It made me sick to know that servers were depending on the income and the loss to the restaurant would be great. I didn’t care about the deposits or what I was going to be charged; it became so apparent that people weren’t going to be celebrating anything anytime soon. The event planner was completely understanding. The next day, Governor Pritzker issued the stay at home order. After receiving the Prairie Grass Cafe email, I immediately figured out what I could do to help Kaiser Tiger and the people in their area. “Surely, the EMTs, firefighters, urgent care workers, and hospitals in the West Loop had people that needed to eat. Since I have no idea when we would be able to reschedule the party, I asked the restaurant to use the money for a better, more worthwhile cause and did not ask for a refund, said Bonnie.

Other suggestions from Bonnie:
• Larger businesses and their customers that can afford to forgo their event deposits could use the money towards a greater cause.

o Catering contracts for events that are happening in the next 1-3 months likely had 50% or more of the costs already due and are non-refundable.

o We can creatively rethink how that lost deposit can be used for other things – a credit to that restaurant in gift cards, catered lunch or meals for the less fortunate or neighborhood hospitals, doctors' offices, fire departments and other essential businesses that are staying open during this time. Anything to let these restaurants keep that revenue and perhaps put it towards the people that need it now. Not in 5 months. Now.

Cindy Kurman
http://www.kurman.com
+1 312-651-9000
email us here
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Source: EIN Presswire

Sardine Market To Reach USD 19.50 Billion By 2027

Sardine Market

Sardine Market

Reports and Data

Reports and Data

Sardine Market Size – USD 18.21 Billion in 2018, Sardine Market Growth – CAGR of 0.7%

NEW YORK, NEW YORK, UNITED STATES, March 30, 2020 /EINPresswire.com/ — The global Sardine market is forecast to reach USD 19.50 Billion by 2027, according to a new report by Reports and Data. Sardine, also referred to as herring fish or pilchard, and belongs to the Clupeidae family. Sardine is a small, elongated fish with silver skin and is generally found in the Mediterranean Sea and Pacific and Atlantic Oceans.

Sardines are consumed across the globe as they are rich in vitamin B12 and B2, phosphorus, calcium, niacin, selenium, potassium, and omega-3 fatty acids. Moreover, they are also used as animal feed and also utilized commercially for paint and varnish. The consumption of sardine helps in enhancing heart functions, boosts the immune system, and regulates cholesterol levels. It also helps in losing weight and maintaining the salt level in the body. These benefits are driving the demand for sardine globally.

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The Asia Pacific held the largest market for sardines. The region is one of the biggest and fastest-growing across the globe. Changes in the lifestyle of people and the rise in disposable income are affecting the market. China has a high market growth, and it also has the capacity to pay more for premium and high-quality seafood, which in turn propels the market growth. In countries such as India, fish farming is a successful and profitable commercial business. The country's share of fish production was approximately 6% during the year 2018. Adoption of advanced fish techniques are going to provide ample growth opportunities in the Asian markets

Further key findings from the report suggest

• Canned sardines can even be found in the supermarket. They can either be sprat or round herrings. The fishes differ in species. Premium quality sardines are generally removed off head and gills before packing. They may also be eviscerated before packing, and if not, then they are purged of undigested or partially digested food or feces.
• Canned sardine are packed tightly in a small can, which is done to easy opening, either by pulling tab or with a key attached to the side of the can. Canned sardine has the characteristics of being nonperishable, easily portable, and self-contained food.
• The Sardina pilchardus is a species of ray-finned fish in the genus Sardina. The young ones of the species are sometimes called sardines. This species is commonly found in the Mediterranean, the northeast Atlantic, and the Black Sea. Its range extends from Iceland and the southern part of Norway and Sweden southwards to Senegal in West Africa.
• The growing demand for ready to eat and ready to cook food along with an increase in health awareness among the consumers are driving the demand for seafood products in the North American region. The canned sardines are popular as they reduce cooking time in the busy and hectic life schedule and are also full of health benefits.
• Key participants include King Oscar, Season Brand, Crown Prince, Inc., Beach Cliff, Emilia Foods International, Sea Gold SRL, DSI Foods Limited, Bumble Bee Foods, Century Pacific Food, and Litoralfish, among others.

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For the purpose of this report, Reports and Data have segmented into the global Sardine market on the basis of type, species, distribution channel, and region:

Type Outlook (Revenue, USD Billion; Volume, Kilo Tons; 2016-2027)
• Canned Sardine
• Fresh Sardine
• Frozen Sardine

Species Outlook (Revenue, USD Billion; Volume, Kilo Tons; 2016-2027)
• Sardina Pilchardus
• Sardinella longiceps
• Sardinella Gibbosa
• Sarnidrops Caeruleus
• Sardinella Aurita
• Others

Distribution Channel Outlook (Revenue, USD Billion; Volume, Kilo Tons; 2016-2027)
• Supermarkets and Hypermarkets
• Convenience Markets
• Online

Regional Outlook (Revenue, USD Billion; Volume, Kilo Tons; 2016-2027)
• North America
o U.S
• Europe
o U.K
o France
• Asia Pacific
o China
o India
o Japan
• MEA
• Latin America
o Brazil

Browse the Complete Report Description and Full TOC@ https://www.reportsanddata.com/report-detail/sardine-market

About Reports and Data

Reports and Data is a market research and consulting company that provides syndicated research reports, customized research reports, and consulting services. Our solutions purely focus on your purpose to locate, target and analyze consumer behavior shifts across demographics, across industries and help client’s make a smarter business decision. We offer market intelligence studies ensuring relevant and fact-based research across a multiple industries including Healthcare, Technology, Chemicals, Power, and Energy. We consistently update our research offerings to ensure our clients are aware about the latest trends existent in the market. Reports and Data has a strong base of experienced analysts from varied areas of expertise.

Contact Us:

John Watson
Head of Business Development
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Direct Line: +1-212-710-1370
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Reports and Data
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Source: EIN Presswire

Paraxylene (PX) Market To Reach USD 97.69 Billion By 2027 | Reports and Data

Paraxylene (PX) Market

Paraxylene (PX) Market

Paraxylene Market Size – USD 43.52 billion in 2018, PX Market Growth – CAGR of 9.3%

NEW YORK CITY, NEW YORK, UNITED STATES, March 24, 2020 /EINPresswire.com/ — The global Paraxylene (PX) market is expected to reach USD 97.69 Billion by 2027, according to a new report by Reports and Data. The growth of the market is attributed to the growing applications of paraxylene (PX) amongst the end-user industries.
Polyethylene terephthalate (PET) is a polymer produced from the organic chemicals ethylene glycol and terephthalic acid. It is a lightweight and robust plastic extensively used for packaging foods and beverages, particularly juices, soft drinks, and water. Moreover, it is popular for packaging peanut butter, salad dressings, cooking oils, shampoo, mouthwash, liquid hand soap, and window cleaner, among various other items. Special grades of polyethylene terephthalate are used for carry-home food containers and readymade food trays used in the oven or microwave.
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The increasing use of PET in the textile industry is likely to drive the growth of the market in the upcoming years. The fabrics made from polyester fiber chain possess good elasticity, shape retention, wrinkle resistance, exceptional wash & wear performance, washability, and longevity, among others, and as a result, finds extensive application in various types of apparel fabrics. It is used to make fashionable dresses, weather-resistant clothing, and is a preferred material for children’s wear. PET fiber is frequently blended with other fibers such as cotton, to get the combined benefits of both materials. It provides better tear-resistant as compared to cotton or other materials used in making clothing items. At present, over half of the global synthetic fiber is made from this PET.
Further key findings from the report suggest
• By application, purified terephthalic acid contributed to the largest market share in 2018 and is expected to grow at a rate of 9.3% in the forecast period. Purified Terephthalic Acid (PTA) is used to produce polyester coatings resins for utilization in the formulation of general automotive, appliance, industrial maintenance, and coil coatings, among others.
• By distribution channel, the offline channel held a larger market share in 2018. Offline channel is the most preferred channel for distribution as it includes the opportunity for customers to create personal connections with business, which is beneficial in building loyalty
• By the end-user, the textile industry dominated the market in 2018. PET fabric, a synthetic fiber, is an economical alternative and has several benefits as compared to cotton. This synthetic fabric does not wear down quickly as well as it is flexible and resistant to shrinking and wrinkles.
• The market in the Asia Pacific region contributed to the largest market share in 2018 and is expected to grow at a rate of 9.6% in the forecast period. The market dominance of the APAC region is mainly owing to the growth of the textile and construction industries in the region.
• Key participants include BASF SE, BP PLC, Exxon Mobil, Mitsubishi Gas Chemical Co. Ltd., Reliance Industries Ltd., Chevron Phillips Chemical Company, SINOPEC, Saudi Aramco, JXTG Nippon Oil & Energy Corporation, and CNPC, among others.
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For the purpose of this report, Reports and Data have segmented the global paraxylene (PX) market on the basis of Application, distribution channel, industry vertical, and region:
Application Outlook (Volume, Kilo Tons; 2016-2027 and Revenue, USD Million; 2016-2027)
• Purified Terephthalic Acid (PTA)
• Dimethyl Terephthalate (DMT)
• Others
Distribution Channel Outlook (Volume, Kilo Tons; 2016-2027 and Revenue, USD Million; 2016-2027)
• Online
• Offline
Industry Verticals Outlook (Volume, Kilo Tons; 2016-2027 and Revenue, USD Million; 2016-2027)
• Electronics
• Textile
• Packaging
• Construction
• Others
Regional Outlook (Volume, Kilo Tons; 2016-2027 and Revenue, USD Million; 2016-2027)
• North America
o U.S
• Europe
o U.K
o France
• Asia Pacific
o China
o India
o Japan
• Latin America
o Brazil
• MEA

Browse the Complete Report Description and Full TOC@ https://www.reportsanddata.com/report-detail/paraxylene-px-market

About Reports and Data

Reports and Data is a market research and consulting company that provides syndicated research reports, customized research reports, and consulting services. Our solutions purely focus on your purpose to locate, target and analyze consumer behavior shifts across demographics, across industries and help client’s make a smarter business decision. We offer market intelligence studies ensuring relevant and fact-based research across a multiple industries including Healthcare, Technology, Chemicals, Power, and Energy. We consistently update our research offerings to ensure our clients are aware about the latest trends existent in the market. Reports and Data has a strong base of experienced analysts from varied areas of expertise.

Contact Us:

John Watson
Head of Business Development
Reports And Data | Web: www.reportsanddata.com
Direct Line: +1-212-710-1370
E-mail: sales@reportsanddata.com

John Watson
Reports and Data
+12127101370
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Source: EIN Presswire

Biogas Plant Market 2020 Global Key Players, Trends, Share, Industry Size, Growth, Opportunities, Forecast To 2026

PUNE, MAHARASTRA, INDIA, March 23, 2020 /EINPresswire.com/ — Overview:
A biogas plant is where biogas is produced with the utilisation of manure, waste and other organic feedstock by converting the biomasses into energy and valuable bio-fertiliser.
The generation of biogas plays an important role in generating sustainable society and decreasing reliance on fossil fuels. Extensive feedstock obtainability is outlining the future prospects for the generation of biogas. Worldwide, biogas has been recognized as one of the most upfront means for green energy production.

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Global Biogas Plant Market-Market Dynamics
Growth Factors:
Environmental and social benefits of biogas has shown the significant growth in the Biogas Plant market providing a clean energy source which also benefits in freeing up of waste landfills and generates environment friendly bio-fertiliser that could be used in agricultural lands and raw feedstock for fisheries.
Cost effective replacement for natural gas in household and cooking applications that lowers the water, soil and air pollution. Rapid growth in urbanization, strong demand for electricity that emphasis on renewable green energy sources will drive the demand in the Global Biogas Plant market.
Restraining Factors:
Developing biogas plants on a large-scale needs funding support and incentives from government, various policies to support this growth is still uncertain in developing economies.
Global Biogas Plant Market-Segment Analysis
Global Biogas plant market is segmented in to application, biogas plant type and by feedstock.
On the basis of application, it is segmented into electricity generation, biofuels generation, Heat generation, Residential Cooking and transportation. Electricity generation dominates the application use of Biogas plant as the electricity produced from other fossils fuels produces various environment emissions including natural gas, whose prices varies also effect the prices of power. So, using this cheap energy fuel source provides an alternative to power producers to provide power at a low cost to their consumers. Bio fuel generation is the next biggest user for biogas plant, as the bio fuels such as bio-ethanol and bio-methane produced using Biogas as the fuel are economically viable and are getting more efficient to replace conventional fuels in next ten years.
Heat generation is the another major user for bio gas plant, as changing weather due to global warming many countries are now experiencing harsh weather conditions. This fuel source provides them a clean source of heat generation for their domestic cooking as well as internal heating purpose. Transportation is the last application user and still assumes uncertain with the usage of biogas as a fuel source pertaining to impurities like sulphides that damage the parts, which are still lying in this Biogas plant fuel source which needs to be processed to make it a clean fuel source for transportation.
By Biogas Feedstock type:
Based on the Feedstock it can be segmented as-agricultural waste, energy crops, industrial waste and sewage sludge. Energy crops and sewage sludge are the major feedstocks used in the Global biogas plant as the energy derived from the anaerobic digestion from these feedstocks makes methane content in biogas to more than 60%. Agricultural and industrial waste segments has greater potential in the developing countries due to these economies having high population dependent on agriculture and industries for their daily livelihood.

Global Biogas Plant Market-Geographical Analysis
Global biogas plant market is augmented to grow at a CAGR of XX% over the forecast period from 2019-2026. Europe region dominates the global biogas plant market followed by the North American region due to the fact that these regions have implemented eco-friendly energy polices and favourable state and federal legislations in fighting with strong global warming emissions.
Asia-Pacific biogas plant market is the next emerging region and is mainly due to rapid urbanization, strong demand for electricity, more emphasis on renewable energy sources and integration of the green growth with the economic and sustainable development policy for the Asia pacific countries.
Competitive Landscape:
The Global biogas plant market is fragmented by the presence of various international and domestic players. However, Air Liquide Advanced Business & Technologies, Vanzetti Engineering S.r.l., EnviTec Biogas AG, Wartsila Corporation, Gasum Ltd., and Cryostar SAS. Gasum is the major company in the Global biogas plant market with its strategic acquisitions in the market.
For Instance, In July 2017, Gasum acquired Swedish Biogas International to enable supply of biogas for industrial and transport use in the Nordic countries. A transaction where 100% of the shares of the Swedish biogas producer Swedish Biogas International were acquired by Gasum was closed today on January 2, 2017. The new company, Swedish Biogas International, makes Gasum the biggest producer of biogas in the Nordic countries.
Key Takeaway:
The Biogas is one energy vector that will play a greater role in the energy transition of many European countries. The specificity of the biogas market is different from one country to another, in terms of market maturity, type of inputs and valuation pathway.
The supporting schemes are also very different from one country to another. This explains why the biogas market looks different, as it hinges upon public support. One explanation of the difference in policy support can be that national governments want to develop their own biogas industry.
Local issues (availability of one type of feedstock, maturity of some markets) also represent a key factor. For instance, in Denmark, manure has been targeted as a good input for the biogas production, so more than 80% of the national production comes from manure. In Sweden, biomethane production is used as automotive fuel, to fulfil national commitment to phase out fossil fuels from the transport sector.

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Target Audience:
• Biogas Plant Equipment Suppliers/ Buyers
• Biogas sellers/ Buyers
• Industry Investors/Investment Bankers
• Education and Research Institutes
• Research Professionals
• Emerging Companies
• Biogas Plant Manufacturers

NORAH TRENT
WISE GUY RESEARCH CONSULTANTS PVT LTD
+1 646-845-9349
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Source: EIN Presswire

Manchebo Beach Resort & Spa: Sustainable Operations Set High Standard

Manchebo Beach Resort & Spa

Green Globe recently recertified the Manchebo Beach Resort & Spa with the property achieving a magnificent compliance score of 94%.

LOS ANGELES, CALIFORNIA, UNITED STATES, March 20, 2020 /EINPresswire.com/ — The Manchebo Beach Resort & Spa is an intimate, two-story boutique resort located on the shores of majestic Eagle Beach, an ideal Caribbean paradise for romantic and rejuvenating getaways.

Green Globe recently recertified the Manchebo Beach Resort & Spa with the property achieving a magnificent compliance score of 94%.

Denaye Hinds, Accredited Green Globe Auditor details the property’s sustainability objectives and operations.

Manchebo Beach Resort & Spa adheres to the Green Globe Program and continues to maintain set standards. Their commitment to sustainability continues to be conveyed throughout the property for staff and guests alike to notice, understand and take part in. Staff are dedicated to maintaining current initiatives and seeking new alternatives.

Manchebo Beach Resort continues to place environmental conservation as a priority within its operations. With the creation of a new environmental officer role within the staff team, their commitment to ensuring accountability to the Green Globe program and conservation initiatives is evident.

Staff training for individual departments, matters relating to health and safety, emergency procedures and environmental awareness are in place. Information sharing and raising awareness throughout the back of house continues. Front of house actions such as paper straws, compostable cups, towel and linen reuse placards, in-room recycling, and natural amenities engage the guests to take part in the program and respect the property's goals without compromising their experience.

Purchasing continues within each department to source responsible and locally crafted products. The introduction of jams and locally made kombucha drinks are an example. Meetings with local farmers to understand their seasonal crop and yield potential are in place to ensure the resort receives what they can locally and ascertain the amount of food produce required to plan out menus as well as growing needs to be supplemented onsite.

The property’s nursery and organic herb garden continues to thrive and expand. The landscape and garden team strive to be environmentally considerate in their operations by using rainwater and condensation water from AC units that reduces consumption of municipality supplied water.

Kitchen staff training and procedures are reinforced. The Chef ensures staff are knowledgeable through daily briefings, weekly updates, tests and quizzes. Practices to maintain temperature logs for freezers and fridges, cool down, thawing, buffet and critical food temperatures continue. Information regarding allergies, food handling and safety are also in place and signed-off by staff to confirm their participation and awareness of procedures. Local gastronomy is featured in the newly offered cooking classes for guests to educate them about the local flavours of Aruba.

Housekeeping maintain a green cleaning program to ensure eco-friendly equipment and products are in use for cleaning and sustainable amenities are provided for guests. An in-room guest directory provides environmental information and emergency procedures for guests to maintain their awareness and safety.

Maintenance works closely with each department to ensure the upkeep of systems and equipment efficiency throughout the resort. Reuse and repurposing of items throughout the property continues to benefit through the creation of seating and lounge spaces that enhance front and back of house areas.

About Green Globe Certification
Green Globe is the worldwide sustainability system based on internationally accepted criteria for sustainable operation and management of travel and tourism businesses. Operating under a worldwide license, Green Globe is based in California, USA and is represented in over 83 countries. Green Globe is an Affiliate Member of the United Nations World Tourism Organization (UNWTO). For information, please visit www.greenglobe.com

Bradley Cox
Green Globe
+1 310-337-3000
email us here


Source: EIN Presswire