Cuisine Noir, the Country’s First Black Food and Wine Magazine, Strengthens Focus on Stories From the African Diaspora

The publication continues to curate content that inspires, uplifts and preserves the history and culture of Black chefs, winemakers and more.

OAKLAND, CA, UNITED STATES, June 29, 2020 /EINPresswire.com/ — For Immediate Release

The country’s first Black food, wine and travel magazine, Cuisine Noir, is strengthening its focus to curate stories that tell compelling narratives about chefs, winemakers, hospitality and travel professionals and many more through its digital, print and social media pages. Now in its 11th year, the magazine connects readers to influencers and trendsetters of the African diaspora.

“From the beginning, we wanted Cuisine Noir to be a powerful voice in the world of publishing and food media that would tell our stories authentically from each person’s lived experience working in his or her respective industry,” said publisher V. Sheree Williams. Over the years, the magazine has featured prominent chefs as well as hometown heroes and celebrity foodies, comprehensive stories about Black winemakers and wine professionals from California to Switzerland and tempted readers to grab their passport with travel destinations that highlight the growth of the Black travel movement.

“With the unfortunate and devasting incidences that have led to the cultural awakening we are now seeing among food, drink and media brands, I feel it is important to remember and support magazines such as Cuisine Noir and blogs, websites and other storytellers who have always felt our stories are important and therefore created our own vehicles to ensure they are told and preserved,” said Williams.

Cuisine Noir was first introduced in 1998 by chef Richard Pannell as an insert in a Los Angeles newspaper. In 2007, he teamed up with Williams who suggested re-introducing the concept digitally since that was the growing trend that proved to be successful. During that time, Cuisine Noir covered the rise of “Top Chef’s” Tre Wilcox, “Hell’s Kitchen” winner Rock Harper and The Food Network’s newest star Aaron McCargo, Jr. In 2009, Williams took over ownership and rebranded the magazine into a lifestyle publication to include wine and other beverage features as well as travel. In 2010, the magazine introduced the first global directory of Black winemakers that has since grown with others adapting their own lists to promote these talented brands far and wide.

From 2011 – 2016, Cuisine Noir’s stories were also enjoyed in its print offerings that were available at various partner locations around the country as well as at events. “We love to receive emails from readers asking if the magazine is still available in print, which is still appealing to some. We are working on re-introducing our previous issues on the platform ISSUU later this year and also working on a couple of new print projects as well,” said Williams.

For now, readers are treated to weekly content online that extends from profiles, special industry features such as restaurants’ response to COVID-19, business launches and travel features to cooking tips and techniques. Each month, food and wine lovers can discover new products to try and also enter Cuisine Noir’s monthly cookbook giveaway as part of its Book Grub reviews featuring Black authors.

“We are truly proud of the stories we have told over the years and invite everyone to spend time on Cuisine Noir as they will truly enjoy reading about the accomplishments, contributions and resilience of so many amazing people who continue to shape and surpass any perceived limitations in industries they know and love.”

Visit www.cuisinenoirmag.com to start exploring stories. Publisher V. Sheree Williams is available for interviews upon request.

###

About Cuisine Noir Magazine

Cuisine Noir is the country’s first Black food, wine and travel magazine initially founded in 1998 by chef Richard Pannell to showcase the talents and voices of Black chefs. V. Sheree Creative Enterprises, LLC acquired and rebranded the magazine in 2009 which continues to be a pioneer, authentically telling and preserving food, wine and travel stories from the African diaspora. Since 2016, its 2014 print cover featuring Chef Joe Randall has been included in the story about African-Americans’ contributions to American cuisine in the Smithsonian’s Cultural Expressions video at the National Museum of History and Culture in Washington, D.C.

V. Sheree Williams
V Sheree Creative Enterprises, LLC
+1 510-925-0028
email us here
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Source: EIN Presswire

Taste Canada Awards Announce the 2020 Shortlist

English Books Shortlist

French Language Books Shortlist

2020 Shortlist Hosts

TORONTO, ONTARIO, CANADA, June 29, 2020 /EINPresswire.com/ — In a year where cookbooks have taken centre stage in the homes of Canadians across the country, it has never been more important to promote the incredible authors that share their recipes and traditions with our great nation. Can we count on you to share the love?

“Now, more than ever, people are cooking at home and taking culinary adventures in their very own kitchens. This is a tremendous opportunity to wave our Canadian flags in celebration of our talented Canadian authors and their outstanding cookbooks,” says Karen Baxter, Executive Director, Taste Canada.

Cookbooks remain a very large industry in Canada. Did you know that in 2019, according to BookNet, the total units of print books sold in Canada in the “cooking” subject category amounted to at least 1.6 million, for a total value of $38 million? Shout it from every kitchen across the country, Canadians love cookbooks!

Each year, Taste Canada presents awards to some of the best food and beverage authors in both official languages. The jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee.

Now in its 23rd year, the Taste Canada Awards / Les Lauréats des Saveurs du Canada (tastecanada.org) announced the shortlist of cookbooks competing for a coveted culinary writing award as well as the virtual gala hosts. Eighty-six cookbooks entered the competition, featuring authors from 7 provinces. The shortlist narrowed the competition to 5 entries per category, featuring authors from 6 provinces.

2020 SHORTLIST

English-Language Books / Les livres langue anglaise

Culinary Narratives

Chop Suey Nation by Ann Hui, Douglas & McIntyre, Madeira Park
**
Gardening with Emma: Grow and Have Fun: A Kid-to-Kid Guide by Emma Biggs and Steven Biggs, Storey Publishing (Thomas Allen & Son), Markham
**
Island Craft: Your Guide to the Breweries of Vancouver Island by Jon Stott, TouchWood Editions, Victoria
**
Lost Feast: Culinary Extinction and the Future of Food by Lenore Newman, ECW Press, Toronto
**
Pepper: A Guide to the World's Favourite Spice by Joe Barth, Rowman and Littlefield, Lanham, MD

General Cookbooks

Duchess at Home by Giselle Courteau, Appetite by Random House, Vancouver
**
Gather: A Dirty Apron Cookbook by David Robertson and Kerry Gold, Figure 1 Publishing, Vancouver
**
Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer, Penguin Canada, Toronto
**
Let Me Feed You by Rosie Daykin, Appetite by Random House, Vancouver
**
Olive + Gourmando The Cookbook by Dyan Solomon, Ko Média, Montréal

Regional/Cultural Cookbooks

Burdock & Co by Andrea Carlson, Appetite by Random House, Vancouver
**
Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken and Emily Lycopolus, TouchWood Editions, Victoria
**
Coconut Lagoon: Recipes from a South Indian Kitchen by Joe Thottungal and Anne DesBrisay, Figure 1 Publishing, Vancouver
**
Secrets from My Vietnamese Kitchen by Kim Thúy, Appetite by Random House, Vancouver
**
Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles, Phaidon, New York, NY

Single-Subject Cookbooks

Dirty Food: sticky, saucy, gooey, crumbly, messy, shareable food by Julie Van Rosendaal, Author/Dinner with Julie, Calgary
**
Living High Off the Hog by Michael Olson, Appetite by Random House, Vancouver
**
Modern Lunch by Allison Day, Appetite by Random House, Vancouver
**
Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott, Penguin Canada, Toronto
**
Vegetables First by Ricardo Larrivée, Appetite by Random House, Vancouver

Health and Special Diet Cookbooks

Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielsen, Penguin Canada, Toronto
**
Peace, Love and Fibre by Mairlyn Smith, Appetite by Random House, Vancouver
**
Sprout Right Family Food: Good Nutrition and Over 130 Simple Recipes for Baby, Toddler, and the Whole Family by Lianne Phillipson, Penguin Canada, Toronto
**
The Living Kitchen by Tamara Green and Sarah Grossman, Appetite by Random House, Vancouver
**
The Long Table Cook Book, Plant-Based Recipes for Optimal Health by Amy Symington, Douglas & McIntyre, Vancouver

Les livres langue française / French-Language Books

Les narrations culinaires

L'avenir est dans le champ par Marie-Claude Lortie et Jean-Martin Fortier, Les Éditions La Presse, Montréal
**
Le goût de la bière fermière – De la tradition à l’innovation locale et écoresponsable par Martin Thibault, Druide, Montréal
**
Lexique français-anglais de la cuisine et de la restauration par Diana Bruno, Centre collégial de développement de matériel didactique [CCDMD], Montréal
**
Mieux conserver ses aliments pour moins gaspiller par Anne-Marie Desbiens, Les Éditions La Presse, Montréal
**
Oui, tout est permis par Hubert Cormier, Éditions la Semaine, Montréal

Livres de cuisine générale

Fiesta santé. Mes recettes et trucs pour commencer à bouger et être débordante d’énergie par Alexandra Diaz, Éditions De L'Homme, Montréal
**
Olive + Gourmando : Le livre de recettes par Dyan Soloman, KO Éditions, Montréal
**
Soupers rapides par Geneviève O’Gleman, Groupe Sogides/Éditions De L'Homme, Montréal
**
Survivre en appart par Rosalie Lessard, Éditions De L'Homme, Montréal
**
Végé gourmand par Linda Montpetit, Modus Vivendi, Montréal

Livres de cuisine régionale et culturelle

Ancora! par Maria Di Domenico, Auteur, Québec
**
Défi des p'tits chefs – les recettes, Volume 3 par Béatrice Savoie-Frenette, Éditions Cardinal, Montréal
**
FORÊT Identifier, cueillir, cuisiner par Ariane Paré Le Gal et Gérald Le Gal, Les Éditions Cardinal, Montréal
**
Saveurs d'Acadie cuisine traditionnelle et d'aujourd'hui par Anne Godin et Amélie Poirier, Éditions LGO (La Grande Ourse limitée), Moncton
**
Tables véganes – Menus d'ici et d'ailleurs par Élise Desaulniers et Patricia Martin, Trécarré, Montréal

Livres de cuisine sujet unique

Cuisine de pêche par Stéphane Modat, Les Éditions La Presse, Montréal
**
Déjeuners protéinés par Hubert Cormier, Éditions la Semaine, Montréal
**
Food Prep pour repas improvisés par Jessika Langlois, Modus Vivendi, Montréal
**
L'apéro au Québec cocktails locaux et de saison par Maxime Coubès et Rose Simard, KO Éditions, Montréal
**
Parcours sucré par Patrice Demers, Les Éditions La Presse, Montréal

Livres de cuisineé et diète particulière

Comptoir végan par Gabrielle Cossette et Aurélie Lacroix, Parfum d'encre, Montréal
**
Les bonnes choses : cuisine végane au fil du jour par Eline Bonnin, Éditions De L'Homme, Montréal
**
Loounie cuisine par Caroline Huard, KO Éditions, Montréal
**
Mes grands classiques véganes – 100 nouvelles recettes véganes inspirées des classiques par Jean-Philippe Cyr, Les Éditions Cardinal, Montréal
**
Savoir quoi manger – TDAH par Elisabeth Cerquiera, Modus Vivendi, Montréal

OUR HOSTS

The Taste Canada Awards shortlist announcement was delivered by Susanne Mikler and Chef Martin Juneau, renowned culinary icons.

SUSANNE MIKLER

Susanne Mikler is the co-founder of LC Liaison College I Culinary Arts, a facility that trains gourmet chefs in 10 campuses located throughout Southern Ontario and was recently ranked as the fourth best culinary arts school in the world by the Chef2Chef Culinary Portal.
A dynamic and visionary entrepreneur and a natural leader, Susanne is a graduate of Seneca College (Travel and Tourism Diploma Program) and attended the University of Waterloo (Undergraduate Program in Arts and Social Work).

In addition to her current duties as VP of Corporate Affairs for Liaison College, Susanne is past chair of the Board of Women in Food Industry Management. Committed to improving the culinary arts in Canada by mentoring chefs and chefs-in-training as well as someone who is generous with recognition and appreciation for her teams, she was nominated for an RBC Canadian Woman Entrepreneur in the Bell Trailblazer category (2006).

Susanne has also served as Ontario Director with the Canadian Chef Educators Association, chaired the Guelph Region chapter of Cuisine Canada, held positions with both the Ontario and National Association of Career Colleges and been a member of the National Accreditation Commission, among other roles.

She currently sits as a much-esteemed Director on the Taste Canada’s Board.

MARTIN JUNEAU

Co-owner of Pastaga, vins nature & restaurant (ranked 5th best new restaurant in Canada by EnRoute in 2012) and named best Canadian chef in 2011 during the Gold Medal Plates competition, Martin Juneau became known to the general public in as a judge of culinary reality TV Et que ça saute!, broadcast on V in 2011 and 2012. His inventive, eclectic and unpretentious cuisine is one of the most creative in the province. Very attached to Quebec's culinary traditions, he was the perfect person to lead Les Prix Juneau in 2014, where he traveled the roads of Quebec in search of the best recipes.

Since 2015, his plate has been full! We only have to think of Monsieur Crémeux, dairy bar (also a food truck), Le Petit Coin, a neighborhood grocery store, or even the Cul-Sec wine store, all located on Beaubien Street. Without forgetting the cafeteria-sandwich shop-co-working space, Tricot Principal, in the mile-ex, as well as Pastaga Boutique, located in the food court of the Rockland Center.

After 2 years at the helm of programs The Zeste menus by Martin Juneau and The Tag BBQ on the Zeste channel, Martin co-hosted Meilleur que le chef at Canal Vie, with Dany St-Pierre, as well as produced, developed and animated the Amuse-Bouches web-series with his wife Valérie Roberts.

His cooking career started in 1998 and led him to work at Lumière in Vancouver, at the Auberge de la Charme in Burgundy as well as in the most beautiful tables of Montreal: Le Club des Pins, Les Caprices by Nicolas, La Bastide, and Derrière les Fagots, before opening his first restaurant La Montée de Lait in 2005.

You can follow him on Instagram @martin_juneau and Martin Juneau on Facebook.

About Taste Canada

A champion of Canadian cookbooks, Taste Canada inspires and encourages readers at home and abroad to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada brings together Canadian food and beverage writers, publishers, chefs, restaurateurs, farmers, industry, post-secondary culinary colleges, media and cookbook fans, recognizing that food connects us all.
Taste Canada is a not-for-profit organization and remains sustainable due to the generous support and sponsorship received from industry partners.

Since 1998, Taste Canada has presented awards to the best Canadian food writers. The awards ceremony is going virtual this year, taking place on October 25, 2020. Additional information can be found at tastecanada.org.

Interviews with Karen Baxter, Executive Director, Taste Canada, or any of the authors on our shortlist can be facilitated. Contact Steven Hellmann, Taste Canada Publicist, at info@foodiesonfoot.ca with any requests.

Steven Hellmann, Publicist
Taste Canada Awards
+1 416-826-1997
email us here
Visit us on social media:
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Source: EIN Presswire

Global Sustainable Palm Oil Market Will Reach USD 30,100 Million By 2026: Facts & Factors

Sustainable Palm Oil Market Size

Sustainable Palm Oil Market Size

Global Sustainable Palm Oil market is anticipated to reach USD 30,100 Million by 2026. The anticipated CAGR for the market is around 9% from 2020 to 2026.

NEW YORK, UNITED STATES, June 26, 2020 /EINPresswire.com/ — Facts and Factors have authored “Sustainable Palm Oil Market By Type (Palm Kernel Oil, Crude Palm Oil, and Others), By End-User (Edible Oil, Cosmetics, Surfactants, Bio-diesel, and Others), and By Regions: Global Industry Perspective, Comprehensive Analysis, and Forecast, 2019 – 2026”. Based on our analysis, the global Sustainable Palm Oil market in 2019 is approximately USD 15,778 Million and is anticipated to reach around USD 30,100 Million by 2026. The anticipated CAGR for the market is around 9% from 2020 to 2026.

Resourceful and cost-effective palm oil is the most extensively used vegetable oil across the globe. However, the increasing use of palm oil has led to deforestation and community conflict in tropical countries with oil palm plantations. Thus, there is a rise in the demand for sustainable palm oil. The high-quality palm oils are used in lipsticks, ice creams, soaps, detergents, food products, cosmetics, and also in biofuel.

Request Free Sample Copy of Research Report @ https://www.fnfresearch.com/sample/global-sustainable-palm-oil-market-by-type-palm

Our Every Free Sample Includes:

COVID-19 Impact Analysis, A research report overview, TOC, list of tables and figures, an overview of major market players, and key regions included.

Drivers of the Global Sustainable Palm Oil:

Increasing demand from myriad end-user industries
Palm oil is a versatile product that can be used not only in the foods but also in personal care products and transport fuel. The environment-friendliness of palm oil is anticipated to help propel the global sustainable palm oil market during the forecast period.

Restraints of Global Sustainable Palm Oil:

High costs of sustainable palm oil

The low awareness about the sustainable palm oil’s (SPO) existence is expected to hamper the growth of the sustainable palm oil market. There are businesses that are not aware of the fundamentals of sustainability or SPO.

Enquire more about this report before purchase @ https://www.fnfresearch.com/inquiry/global-sustainable-palm-oil-market-by-type-palm

(You may enquire a report quote OR available discount offers to our sales team before purchase.)

Opportunities for Global Sustainable Palm Oil:

Initiatives to promote sustainable palm oil

Emerging economies such as China & India along with Europe have started taking up promising policy initiatives to help surge the global Sustainable Palm Oil market. The increasing market penetration in the top cultivating regions like Indonesia, Malaysia, and Thailand is the primary factor for market expansion.

Market Segment Dominance:

In the type segment, Crude Palm Oil holds the majority of the market share owing to its increasing use in the food industry. Crude oil is also referred to as edible oil. Crude oil accounts for 64% of the shares in the global Sustainable Palm Oil market.

The Edible Oil category is predicted to dominate the global Sustainable Palm Oil market during the forecast period. The increasing use of edible oil in the cooking, household cleaning agents, and cosmetics helps boom the edible oil category.

Request Customized Copy of Report @ https://www.fnfresearch.com/customization/global-sustainable-palm-oil-market-by-type-palm

(We customize your report according to your research need. Ask our sales team for report customization.)

Regional Dominance:

Europe is expected to dominate the global Sustainable Palm Oil market owing to regions such as the Netherlands, Germany, Spain, and Italy which import sustainable palm and distribute it in the European market. The European Union had imported 7.2 million tons in 2017 for further use in the food industry and the energy sector. These factors are projected to help bolster the growth of the global Sustainable Palm Oil market.

Some of the key players in the global Sustainable Palm Oil market include New Britain Palm Oil Limited, Sime Darby, Golden Agri-Resources Limited, Astra Agro Lestari, IOI Corporation Berhad, Cargill, and KUALA LUMPUR KEPONG BERHAD, among others.

The global Sustainable Palm Oil market is segmented into:

Global Sustainable Palm Oil Market: By Type

Palm Kernel Oil
Crude Palm Oil
Others

Global Sustainable Palm Oil Market: By End-User

Edible Oil
Cosmetics
Bio-diesel
Surfactants
Others

About Us:
Facts & Factors is a leading market research organization offering industry expertise and scrupulous consulting services to clients for their business development. The reports and services offered by Facts and Factors are used by prestigious academic institutions, start-ups, and companies globally to measure and understand the changing international and regional business backgrounds. Our client’s/customer’s conviction on our solutions and services has pushed us in delivering always the best. Our advanced research solutions have helped them in appropriate decision-making and guidance for strategies to expand their business.

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Sanu Thomas
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Source: EIN Presswire

Sam Cover Spokane Washington showcases abundance of locally forageable ingredients now in season

Sam Cover Spokane Washington

Sam Cover Spokane Washington

Sam Cover Washington

Pacific Northwest native and award-winning chef Sam Cover Spokane Washington celebrates locally forageable ingredients now both in season and abundant.

SPOKANE, WA, UNITED STATES, June 25, 2020 /EINPresswire.com/ — With the region famed for its wild berries, nuts, and mushrooms, Pacific Northwest native Sam Cover Spokane Washington is no stranger to locally foraged ingredients. With an abundance now in season, the multi-award-winning chef highlights the best of what's on offer.

"Here in the Pacific Northwest, spring and summer are by far the best times to search for abundant local forageables, particularly berries and mushrooms," reveals Sam Cover Spokane Washington.

According to Sam Cover Spokane Washington, morel mushrooms are currently in season and are particularly abundant. "Huckleberries, too," adds the award-winning chef and Pacific Northwest native, speaking from his home in Spokane County, "a delicious, locally forageable alternative to blueberries."

Morels are a variety of edible mushroom with a distinctive honeycomb appearance. Morel mushrooms, Sam Cover Spokane Washington says, are highly prized by the world's top gourmet cooks. They're particularly favored, according to the expert, within French cuisine.

Another of Sam Cover Spokane Washington's favorites, huckleberries, meanwhile, is a variety of wild berry. Blue-black in color, they're common throughout much of the Pacific Northwest and the Rocky Mountains. "Not commercially cultivated, the only way to get your hands on these delicious berries is to forage for them in the wild," adds the chef.

Also favored by Sam Cover Spokane Washington are locally forageable edible roots and nuts, although these, he says, are more abundant earlier in the year. "Black walnuts, apples, and pears can all be foraged, too," reveals Cover.

Elsewhere on the multi-award-winning chef's list of most sought-after forageable ingredients are wild raspberries, thimbleberries, nettles and dandelions, cattails, arrowleaf balsamroot, and maple blossom, seeds, and sap. "Particularly desirable, at least to me personally, are wild rose hips," explains Sam Cover Spokane Washington, "although these are often more difficult to come by."

Sam Cover Spokane Washington is keen to stress the importance of understanding and being confident in identifying any foraged ingredients before cooking or eating. Some, he says, also require special preparation—to get rid of unwanted tannins, for example—so it's a good idea to read up on specific ingredients, even when an individual already has a general understanding of the field.

The Pacific Northwest is well known across the U.S. for its abundant locally forageable food items, as well as for its specialty cheeses, fresh donuts, garlic fries, and more.

Famed for his culinary genius, Sam Cover Spokane Washington has spoken at length on a wealth of food and drink-related topics including hyper-local food and its benefits, the booming organic food market, the latest trends in home cooking, and his campaign for healthier food in local schools.

Turning the focus back to locally forageable ingredients now in season, Sam Cover Spokane Washington touches briefly on the link between these items and the Pacific Northwest's famous seafood. "Many locally foraged ingredients make a perfect accompaniment for fresh seafood dishes," adds Cover, wrapping up, "with the Pacific Northwest region also widely celebrated for its fish, oysters, and lobster – a true staple of local cooking and dining."

Caroline Hunter
Web Presence, LLC
+12064534945
email us here

Sam Cover Spokane Washington Chef


Source: EIN Presswire

Spice World Discusses How Garlic Can Help Maintain a Healthy Body

TIRAT, RIO GRANDE DO SUL, ISRAEL, June 24, 2020 /EINPresswire.com/ — Spice World, a popular brand known for its exquisite range of fresh flavor and ready-to-use produce for all cooks, has recently shared interesting facts about the health benefits of garlic. The company’s product range includes ready-to-use minced, peeled, or squeezable garlic as well as shallots and ginger.

Spice World continues its tradition of sharing insightful articles that help individuals lead a healthy life. The distinguished spice brand has recently discussed the importance of garlic in maintaining a healthy physique. The company’s fresh flavor and ready-to-use produce have been used with great satisfaction by all types of cooks regardless of their level of skill or experience. One of the most popular products from Spice World is its Squeezable Organic Minced Garlic that brings the naturally aromatic flavor of fresh minced garlic to different recipes.

A plant in the Allium (onion) family, garlic is closely related to onions, shallots, and leeks. Garlic grows in many parts of the world and is a popular ingredient in cooking because of delicious taste and strong smell. However, throughout ancient history, the main use of garlic was for its health and medicinal properties.

Spice World informs that most of the health benefits of garlic are caused by sulfur compounds formed when a garlic clove is chopped, crushed, or chewed. Allicin is the most well-known of these compounds. Spice World also reveals that allicin is an unstable compound that is only present in fresh garlic just after it’s been cut or crushed. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, exerting its potent biological effects.

According to Spice World, some of the most important health benefits of garlic are summarized below.

Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
Garlic supplements help prevent and reduce the severity of common illnesses like the flu and common cold.
High doses of garlic may help improve blood pressure for individuals with high blood pressure (hypertension).
Garlic supplements may help reduce total and LDL cholesterol, particularly in those who have high cholesterol.
Garlic contains antioxidants that protect against cell damage and aging and may help reduce the risk of Alzheimer's disease and dementia.
Garlic has known beneficial effects on the common causes of chronic disease.
Garlic may help improve physical performance in lab animals and people with heart disease.
Garlic has been shown to significantly reduce lead toxicity and related symptoms in one study.
Garlic may have some benefits for bone health by increasing estrogen levels in females.

“We love sharing bold flavors like garlic. Simply adding a clove (or three) enhances flavor — making your dish an aromatic masterpiece. As life doesn’t always allow time to cook with our fresh garlic, we have designed products to fit conveniently into your schedule to boost your kitchen confidence,” says a senior spokesperson from Spice World.

To find out more, please visit https://spiceworldinc.com/

About Spice World: Spice World is the brand that cooks count on for convenience, confidence and inspiration. The company’s fresh flavor and ready-to-use produce have been used with great satisfaction by all types of cooks regardless of level of skill or experience. The range of products from Spice World includes ready-to-use minced, peeled, or squeezable garlic as well as shallots and ginger.

Tali Haim
RBN Media
+972 52-566-2178
email us here


Source: EIN Presswire

Social media star and dessert fanatic Nicole Renard breaks 1,000,000 followers on TikTok in only 9 months

The former Miss America State title holder leaps into rare air on TikTok sharing family friendly cook-at-home videos!

Nicole is every advertiser's dream…It’s not an accident that Nicole is in the top 1 percent of content creators in food on TikTok”

— Evan Morgenstein

NEW YORK, NEW YORK, UNITED STATES, June 24, 2020 /EINPresswire.com/ — Nicole Renard, Miss Washington 2017, who focuses on her platform of, “You are enough! Developing a positive body image” has just smashed the 1 million follower mark on the social media platform TikTok. A self-taught dessert and all-around home cook, Nicole has created some of the most beautiful videos of food on TikTok. Known as the “girl next door”, Nicole’s big smile and bigger heart exudes passion for what she is whipping up in her Los Angeles kitchen. Nicole loves traveling around the world soaking up cultures that she has never experienced before and sharing with her fans. Seen by many as the next great TV travel/Food Network host, Nicole has taken the Covid-19 pandemic and her sheltering in place as an opportunity to re-engage with her followers.

With many videos having over 1,000,000 views each which is the general definition of going viral, the results have been incredible, and Nicole stays the course providing amazing tips, tricks and encouragement. Evan Morgenstein, CEO of The Food Renegades (TikTok: @thefoodrenegades), where Nicole is a prominent member of the largest group of chefs, home cooks and bakers on TikTok, thought this, “Nicole is every advertiser's dream. She is a wholesome, educated woman who is focused on empowering other women through her social platform, her videos and her actions. It’s not an accident that Nicole is in the top 1 percent of content creators in food on TikTok."

To put Nicole’s market penetration into perspective, in the last 28 days on TikTok she has garnered over 63,000,000 views, while maintaining almost a 95% female audience. These numbers are staggering. Several companies have made investments in Nicole’s audience from Thrive Market, Dan-O’s Seasoning, Kraft Heinz, Hello Fresh, Polaroid and DSW to name a few. Nicole loves connecting with her followers, “I never dreamed that I could have 1,000,000 followers in only nine months. The questions, the comments and the lives are so much fun. I realized right away there is no other platform I have ever been on that is as giving and open as TikTok. I feel so blessed to be in such a loving supportive community. There will never come a time where I won’t work tirelessly to give my fans and friends the best tips, advice and insights into my vision for this community. This all means so much to me”.

To find out more information about Nicole, visit thedigitalrenegades.com/nicole-the-nomad. To book Nicole for a virtual cooking events, empowerment speeches, PR campaigns, social media collaborations or a global spokesperson role, contact Evan Morgenstein at 919-332-0584 or evan@celebexperts.com.

Evan Morgenstein
The Digital Renegades
+1 919-332-0584
email us here


Source: EIN Presswire

Film About Texas Mexican Food Slated For Labor Day Completion

On the Rio Grande, US-Mexico border, filming the new documentary about Texas Mexican food.

On the Rio Grande, US-Mexico border, filming the new documentary about Texas Mexican food.

On-location film crew of new documentary about Texas Mexican food

On-location film crew of new documentary about Texas Mexican food. (L to R) Gabriel Bendahan (Dir. of Photography), Virginia Díaz (Producer), Adán Medrano (Exec. Producer), Anibal Capoano, Director

New documentary film will tell the story about the indigenous food of Texas. History, archaeology and the leadership of Mexican American women.

What you eat tells who you are,”

— Adán Medrano

HOUSTON, TEXAS, US, June 19, 2020 /EINPresswire.com/ — JM Media, LLC, announced that by Labor Day it will complete the post-production phase of its independent documentary feature film about indigenous Texas Mexican food. “We will deliver the finished 75-minute film for distribution the first week of September,” said Adán Medrano, Executive Producer of the feature film. JM Media, LLC intends to sign a deal with a film aggregator. Aggregator is the industry term for marketers who take a film and channel it to streaming video services like Hulu, Netflix, Amazon and other distributors. The name of the film aggregator has not been made public.

The film slogan is “What you eat tells who you are,” and it engages cooks, scholars, artists and activists as each tells how food shapes who they are. Styled as a “road movie,” it is shot in Texas cities and towns, including Houston, San Antonio, Corpus Christi, McAllen, and Harlingen, and ends aboard a small boat on the waters of the Rio Grande. Foregrounding the leadership of Mexican American women, the scenes of cooking, baking, singing, feasting and barbecuing, show how food is key in the formation of identity and the strengthening of community.

The film has already received a major public endorsement from the Smithsonian in Washington, DC. It has also received a public endorsement from the Hispanic Association of Colleges and Universities (HACU), with the producers planning to distribute the film directly to Universities, Colleges and Community Centers throughout the US for inclusion in academic and cultural public film series. Both the Smithsonian and HACU have been shown segments of the film and have praised its cultural and educational significance.

“It's a story about Texas’ first food, beginning 15,000 years ago, and how it came to be known today as Mexican food,” says Medrano. He says that the film will trace the history of “comida casera," home cooking of Mexican American families, showing through archaeological research that it begins when indigenous people first stepped on Texas soil. He says that the film will show, for the first time ever, how ”over time and during conquest, Texas Mexican food has sustained the memory of Mexican American families and strengthened the bonds of community.”


The documentary production team is a Texas-Latin America collaboration. The Producer is Virginia Díaz from Texas who has worked on several feature films as location manager, including co-location manager of the feature film, “Selena.” The Director, Anibal Capoano is from Uruguay and this is the first documentary he has directed outside of Latin America. The Director of Photography, Gabriel Bendahan, is also from Uruguay, and he has shot films in both Latin America and the US.

The film story is based on the writings and culinary research of Executive Producer, Adán Medrano. His two recent books are “Truly Texas Mexican: A Native Culinary Heritage In Recipes,” and “Don't Count The Tortillas: The Art of Texas Mexican Cooking.”

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

"I Had to Hang Up the Phone on George Clooney,” Says Memoirs Author

McGuire’s Memoirs

Dapper Author Jake McGuire

Author’s Portrait

When Writer Pitched the Movie Rights to His New Memoirs, He Was Contacted by, Not Only One, but by THREE George Clooneys… A Hollywood Head-Spinning Tale!

My memoirs are by a photographer, about a photographer, so the stories are extremely visual, so they easily translate into an entertaining motion picture.”

— Jake McGuire

LOS ANGELES, CA, USA, June 17, 2020 /EINPresswire.com/ — Photographer, Jake McGuire, who is finishing up his colorful memoirs entitled, “Out of Line • The Adventures of a Wayward Photographer,” has spent his lifetime on eye-opening adventures in more than 30 countries. His mantra of ‘thinking big’ and ‘being daring’ has landed him, amongst other feats, an invitation to visit with a President of the United States in the Oval Office, as well as a ‘morning tea’ invitation to join the Amir of Bahrain in his Royal Palace, whereupon McGuire was showered with gifts of diamonds and gold before he left the Oil Sheikhdom.

“My memoirs are by a photographer, about a photographer, so the stories are extremely visual,” he says, “so they easily translate into an entertaining motion picture.”

McGuire, who is no stranger to “Out of Line” techniques–as his book title says–thought he’d go big and pitch his book to Hollywood. He got the idea from his sister in North Carolina who said, “I’ll pray to the Patron Saint of Movie Rights!” They both laughed, remembering their childhood school days where the nuns had a Patron Saint for everything and everyone.

When the name George Clooney, came up they agreed the angelic-looking Clooney might make a great Patron Saint!

So, new enter George Clooney! Not only Clooney number one…..but also number two, and number three!

“When my initial pitch to Clooney went out on the EIN, PR Newswire, it got a lot of media play,” he says, “but I never really expected to hear from George Clooney. So when I heard from three of them all claiming THEY were George Clooney, my head spun around in a 360 like the girl in "The Exorcist."

First, a little background on McGuire’s “Out of Line” memoirs: From working on the staff of a weekly newspaper to becoming one of America’s most published photographers, McGuire’s book reveals how he ditched his disheveled looks, switched to dapper, acted daring, and then watched his life blossom into a Hollywoodesque series of entertaining globe trotting adventures.

McGuire has been a newspaper photographer, photo editor, reporter, food and travel writer, chef, restaurant critic, and an admitted mischief-maker. He now has ten coffee-table books in print. He is always on the move searching for good food, fine wine, and delicious adventures all woven together.

Nowadays with the Corona quarantine, McGuire keeps busy writing, but he loves cooking, too. “Between writing pages on a ‘almost-didn’t-come-back-alive’ chapter of his adventures in Colombia,” says McGuire, “I was busy cooking a South American inspired, Choripan with a home-made Chimichuri Sauce.” His travels in the Latin World has inspired him to start yet another whirl-wind book, aptly called, "No Moss."

McGuire’s calls from the three Clooney's came interspersed with him receiving his usual dozens of daily robo-calls, junk call, sales calls, and prank calls––of which, while he is promoting his book––he is hesitant to ignore, THE POSSIBLE BIG ONE.

“I’m hopeful the real Clooney might want to take my book off the movie market place before someone else does,” says McGuire, “and, Clooney has that terrific twinkle in his eye to produce, direct and star in a fast paced film about an, ‘Out of Line,’ character.”

Clooney phone caller number one was fairly convincing, he says, but turned out to be an old schoolmate, “who was just messing with me.”

“In a movie, Clooney would make a better me, than me,” says the wayward McGuire with a chuckle. “And, I'd love to a bit part in it, where I’m sitting next to Clooney at a venerable old DC bar like the Old Ebbitt Grill.”

McGuire is edgy, nutty, romantic…nimble in his walk and talk…spreading mischievous wisdom around,” says fellow book author and DC area Professor, Anita Nahal.

"Clooney caller number two, sounded like a gentleman from Mumbia,” says McGuire, who was about to hang up on the fellow, “But what if he were a film producer from Bollywood?” McGuire didn’t want to miss an opportunity so he listened for a while, but eventually said good-by when the pitch for yoga classes with Oprah came up.

"Clooney number three had a Russian accent," says McGuire, But with the man's Russian accent I didn't think it was the real George Clooney, so I hung up on him."

On second thought, McGuire now wonders if Clooney number three wasn't the real Clooney, clowning around with a theatrically savvy Slavic accent. "Oh well, there goes my movie down the drain, boo hoo!"

In addition to his adventures of chumming it up with heads of state, another sky-high–literally– chapter opens with, “if you have a fear of flying, skip this chapter or call your therapist, NOW.” It describes with nail-biting drama how he managed to get into the cockpit of a fully loaded commercial flight and casually flew it part way from DCA to ATL. “If the passengers knew I was flying it,” says McGuire, “they would have said, ‘Let’s Roll’ and would have stormed the cockpit.”

And, McGuire has no pilot’s license. Now, with having to hang up on the final imposter, McGuire has no Clooney. Yet..he is hopeful!

Washington Post writer, Monica Hesse, who penned a lengthy feature on McGuire in August of 2010, wrote, “McGuire is looking like he should be holding a mint julep, or yachting or doing something else genteel. His face is aristocratic… his manner is intense.”

For more on McGuire’s books visit his website: www.dcjakemcguire.com
Jake McGuire
McGuire Communications
+1 703-888-6320

Jake McGuire
McGuire Communications
+1 703-888-6320
email us here


Source: EIN Presswire

Dr. Blake Shusterman and American Kidney Fund Formalize Partnership to Amplify Awareness of Kidney-Healthy Nutrition

Dr. Blake Shusterman, aka “The Cooking Doc.”

South Carolina nephrologist Dr. Blake Shusterman and American Kidney Fund formalize an exclusive partnership to amplify awareness of kidney-healthy food.

It's an honor to be working with AKF. By collaborating to expand their Kidney Kitchen, we can bring clarity and excitement to the world of healthy and delicious eating for people with kidney disease.”

— Dr. Blake Shusterman

GREENVILLE, SOUTH CAROLINA, UNITED STATES, June 15, 2020 /EINPresswire.com/ — Dr. Blake Shusterman, a South Carolina based nephrologist, known for his cooking and educational platform The Cooking Doc, has partnered with the American Kidney Fund (AKF) to bring awareness to the optimal nutrition and lifestyle that supports kidney health.

“Dr. Blake,” as his patients fondly know him, created The Cooking Doc to debunk a common myth: healthy food can’t taste good. The Cooking Doc videos not only include healthier alternatives to processed high sodium foods but also informative nutrition videos.  

“Can you imagine having your doctor right next to you in the kitchen, telling you what delicious foods you need to try? Well, that’s me.”

Since the inception of The Cooking Doc, Dr. Blake’s fan base has grown to over 35,000 across social media platforms. Dr. Blake’s passion for making a difference for his patients, the world, and his #changeyourbuds movement is part of what piqued the interest of AKF.

The nation’s leading kidney nonprofit, AKF provides education, financial resources, and innovative solutions to the 37 million-plus Americans suffering with kidney disease. One of their newest initiatives is their “Kidney Kitchen,” an award-winning comprehensive nutrition education resource and one of the leading nutrition sources for people at all stages of chronic kidney disease.

“Dr. Blake’s contagious enthusiasm for healthy eating and his deep knowledge of treating obesity, diabetes, and all stages of kidney disease are a powerful combination that complements our goal with Kidney Kitchen of putting the joy back into food for kidney patients,” said LaVarne A. Burton, AKF president, and CEO. “We look forward to the positive impact of our collaboration with The Cooking Doc on kidney patients across the country.”

For Dr. Blake, the partnership is meaningful as AKF has provided tremendous support to his patients throughout the years.

“It's an honor to be working directly with AKF. By collaborating to expand their sensational Kidney Kitchen, I think we can bring clarity and excitement to the world of healthy and delicious eating for people with kidney disease.”

AKF and The Cooking Doc will collaborate to produce new content for Kidney Kitchen and partner for virtual events including Facebook Live cooking demonstrations and nutrition webinars. As an “AKF Nutrition Ambassador,” Dr. Blake will join the organization’s team of subject matter experts who contribute and review Kidney Kitchen content to ensure it is accurate and appropriate to meet patient dietary and educational needs.

“I am excited to work with people who share the same passion I have for supporting the kidney disease community. Together we can impact a large number of people looking for practical ways to manage their health and create tasty food.”

The partnership will kick off with a Facebook Live event on June 19 at 1:30 p.m. EST on AKF’s Facebook page for a Q&A discussion about the challenges of kidney healthy nutrition. 

About The Cooking Doc:

Dr. Blake Shusterman, more commonly known by his patients as Dr. Blake and his cooking show fans as “The Cooking Doc,” is a passionate nephrologist working at Carolina Nephrology in Greenville, South Carolina. His passion for healthy, delicious food, and desire to change people’s perceptions around health were the impetus for his wellness platform The Cooking Doc. Dr. Blake is on a mission to #changeyourbuds through inspiring educational content. 

Nadya Rousseau
Alter New Media LLC
+1 310-853-3798
email us here
Visit us on social media:
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Source: EIN Presswire

New York City Celebrates NYC Dance Week 2020: a 10-day virtual festival celebrating dance and movement: June 11 – 20

NYC Dance Week Flyer

New York City Celebrates NYC Dance Week 2020: a 10-day virtual festival celebrating dance and movement: June 11 – 20

NEW YORK, NY, USA, June 11, 2020 /EINPresswire.com/ — New York City Celebrates NYC Dance Week 2020: a 10-day virtual festival celebrating dance and encouraging global participation in dance, wellness and movement: June 11 – June 20, 2020

NYC Dance Week invites you to participate in the 16th annual festival which celebrates dance, wellness and movement in New York City. This year as the world has changed, NYC Dance Week is also proud to announce the 2020 festival is virtual and highlights dance and wellness from not only New York City enthusiasts but from around the globe. NYC Dance Week invites everyone with an ability to access the internet to participate in dance classes, workshops, performances and more.

The festival engages the community and families to experience dance, encouraging them to live active, healthy lifestyles. The organization moves beyond traditional dance forms to teach participants how all dance genres benefit mind, body and spirit. Additionally, throughout the year Dance Week promotes dance studios and companies through their newsletter, projects, dance/fitness events and partnerships.

NYC Dance Week founder, Tasha Norman, former athlete, gymnast, and dancer and past president of the National Association of Women Business Owners – NYC believes dance is ‘hot’ right now. Films and TV shows with dance themes are everywhere. For all those New Yorkers who want to try a dance class, experience different types of dance styles, dance every day, or just learn how to move or incorporate dance into a home exercise routine, NYC Dance Week will have something for everyone!

NYC Dance Week has various components to pique the interests of their diverse dance and wellness following:

The NYC Dance Week Senior Producer, Aileen R. Malogan, and Producer, Pooja Uberoi, are excited to share curated dance classes from prestigious studios, including Dance Unlimited / DUNYC, Fred Astaire NY Midtown, Harlem Dance Club, Ikigai USA, LifeSpan Pilates, M Dance & Fitness, and Power Pilates Live. Free classes from around the world are available June 11th through June 20th.

NYC10, led by Pooja Uberoi and curated by Benjamin Briones, is New York City’s premier exhibition of new and emerging dance companies by showcasing their new repertoire. Due to social distancing, companies will have up to 10 minute virtual performances followed with a review from distinguished dance directors and Q&A from the audience.

Dancer For A Day program, led by Jennifer Dublin, offers dance classes of various genres to introduce young students to dance techniques. Dancer for a Day students will also participate in a healthy cooking demo, and a virtual performance followed by an in-depth talk-back with a NYC10 dance company.

NYC Dance Week will end the festival with a closing party on June 20, 2020 hosted by House of Yes.

Schedules for events and further details can be found at the New York City Dance Week: www.nycdanceweek.org

Participating Studios offering Free Classes include: The Ailey Extension, The Andrea Project, Ballet For All Kids, Anne Dietrich, Brooklyn Arts Exchange Youth Education, Dancers Unlimited / DUNYC, Dancewave, Dancing For Peace, DivaDance NYC, DjunaPassmanYoga, The Fit Pizza Chica, Fred Astaire NY Midtown, Gibney Dance, H+ | The Hip-Hop Dance Conservatory, Harlem Dance Club, Hiie Saumaa, Home Studio by Beatriz BB, Ikigai USA, The Isadora Duncan Dance Foundation, Katie Barlow Dance Projects, LifeSpan Pilates, Limón Dance Company, M Dance & Fitness, Motivated Movers, Nrityalina Center for Performing Arts, PMT House of Dance, Power Pilates Live, RIOULT Dance Center, Xtend Barre Brooklyn, and Yoga Ballet Theater.

Sponsors of NYC Dance Week are Westgate Hotels, David Resnick & Associates, and Peridance Connect.

For more information or JPEGS contact Jennifer Dublin at jennifer@nycdanceweek.org. New York City Dance week is powered by FitEngine, Inc.

BELOW IS A SHORT PARAGRAPH FOR LISTINGS:

NEW YORK CITY DANCE WEEK- (www.nycdancewweek.org), a 10-Day virtual Festival celebrating Dance, Movement and Wellness in New York and the world from June 11 – June 20, 2020. All who love to dance or wellness can take free dance classes at more than 30 top dance studios and companies in NYC and beyond, including Fred Astaire NY Midtown, Harlem Dance Club, M Dance & Fitness, and Power Pilates Live. Join NYC Dance Week for young student program Dancer for a Day, performances by NYC10 upcoming companies and other wellness and movement classes and workshops. The festival engages the global dance community and families to experience dance, encouraging them to live active, healthy lifestyles.

Jennifer Dublin
NYC Dance Week
email us here
+1 202-345-4445


Source: EIN Presswire