Wednesday, December 23, 2009

Eatventures

Eatventures

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Sabra

Sabra is a company that makes a variety of Mediterranean products. They are mostly known for their hummus. Hummus - typically made from chick peas – is a good source of iron and protein. Sabra’s hummus is also dairy, cholesterol, and trans fat free. Sabra uses fresh, rather than canned, chick peas.

While hummus is something you can easily make on your own, Sabra is a brand I grew up with and it does provide some benefits over the old-fashioned method. Aside from convenience, they have some creative flavors I’m sure I would not have been able to think up.

Jalopeno Hummus

This is my first try in spicy hummus and I think I like it! It had a good kick, but still provided the creamy refreshingness I look for in hummus. I liked how fresh it tasted. Two tablespoons have only 60 calories but feel substantial. It was great dipped with veggies and I’m pretty sure it will make a fantastic sandwich addition.

Classic Babaganoush

I love Babaganoush - in Brooklyn we lived next to an amazing spot that made it in house. While I can’t say this was quite as good as the homemade stuff, this was a 9.75 to it’s 10. And I’m sure it’s healthier; only 70calories per two tablespoons. The texture was a nice and creamy and the flavor had a fabulous smokiness. I told Adam at least twice during my lunch how much I enjoyed it.

Mercury News





Picky Eater: A trio of hummus possibilities
December 23, 2009
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Hummus may not be a staple in your fridge, but it is in mine. What I love about the stuff is that it delivers on all fronts, from flavor to nutrition — it has only 50 calories or so for 2 tablespoons. And it gets me off the hook when it comes to fiber. For this reason, I've become a serious connoisseur of hummus. When I have time, I make it myself. But let's be serious. Sometimes it pays to take the sane road and just buy it. Honestly, the store-bought stuff is just as good as homemade.

Here's what you need to know about hummus, and what your options are, should you opt not to make it yourself. First off, know that all good, authentic hummus has a small dose of fat, because of the crucial addition of tahini, a sesame-seed paste. The other primary ingredients are, of course, garbanzo beans, garlic and lemon — all good, and all good for you.

Here's a roundup of possibilities and taste-notes on three widely available brands.

TRIBE: This earthy brand of hummus has a compelling lineup of flavors, including new lemon and chipotle varieties, both of which have surprising kick. I love that the flavor gurus at Tribe will try anything — horseradish, scallion, Kalamata olive, even pizza. In the case of hummus, fusion works. Tribe hummus isn't as smooth as the hummus made by some of its competitors, but I don't mind. It looks grainy, but doesn't feel grainy on the tongue, and that slight graininess


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disappears when you spread it on a sandwich or pizza. Tribe is about $2.30 for 8 ounces.

SABRA: This is the hummus of choice for many shoppers, mainly because you can find it at Costco. Sabra hummus is certainly seductive. It's super creamy and almost white in color. It looks like a vat of tan-colored whipped cream. I like the flavor lineup that Sabra offers, especially the pine nuts with sun-dried tomatoes and the roasted red peppers. The one thing I don't like about Sabra is the added oil. Sabra has about 30 calories more per serving than Tribe and Trader Joe's because of the oil it adds in order to make the hummus creamier. As I make hummus at home, I know that you can achieve the same velvety texture by adding water. My only other beef with Sabra is that the quantity of flavorings in the middle add more decorative than savory value. If you're selling me roasted pepper flavor, bring it. Sabra is about $5.50 for 25 ounces; $2.50 for 7 ounces.

TRADER JOE'S: This company is so tight-lipped that getting product information is like asking Santa for a Ferrari. But I can tell you that the Trader Joe's brand of hummus is really good, really tasty and really familiar. In fact, it tastes so much like Tribe, I wonder if Tribe's gurus are actually involved. Trader Joe's 40-Spice Hummus is the best — so good, in fact, that I have tried to duplicate the recipe. I've concluded that there may be Chinese Five Spice among the 40 advertised, so I've started adding the complex mixture to my homemade recipe. Other must-try flavors include the cilantro-jalapeƱo and the eggplant. $4 for 16 ounces.

TO KNOW: Hummus isn't just a dip. The ultra-healthy spread is a utility player in the kitchen. It's a great substitute for mayo on a sandwich, a perfect pizza-topper and delicious as a topping for microwaved potatoes. Add a dollop to a bowl of soup, or stir it in to add body and nutritional substance. And for those looking for a quick, light appetizer for a holiday party, serve hummus with crackers, vegetables, prawns or even sliced fruit. It's fast food for healthy eaters.

Monday, December 21, 2009

Suite101.com






Easy Christmas Appetizers
December 21, 2009
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Five, quick appetizers that “wow” guests and please the palate


Snow may be descending upon the northeast, but in many places so are relatives and friends alike. Food is a great way to entertain family and friends while wrapping up Christmas errands and tasks. Here are a few quick appetizers to stall the herd while preparing dinner or finishing up other Christmas activities.

1. Melted Brie With Preserves

This is an incredibly festive appetizer. Take a round of brie (or cut off any size slice you prefer) and place in a small baking dish. Scoop out a spoonful or two of raspberry preserves and place on top of the brie. Place the dish in the oven at 350 degrees for about 10 minutes or until the cheese is melted.

The raspberry preserve adds a delicious sweetness to the cheese. Spread over a cracker or baked slice of bread and it is bound to put guests in the Christmas spirit – or at least keep their mouth occupied for a minute or two.

2. Spinach-Artichoke Dip Bread Bowl

Pick up a round loaf of bread from the local grocery story and cut out the middle to make a bread bowl. Many stores also sell sliced bread wedges to be used for dipping, but these can also be cut at home using the innards of the loaf of bread.

Look for spinach artichoke dip usually found in the deli section of your local grocery store. Empty the entire container of dip into the bread bowl and place in the oven at 350 degrees for about 10 minutes or until the dip is warm. Serve this on a platter surrounded by chips and bread wedges and it’s a hit!

3. Roasted Tomatoes and Goat Cheese

For a serving of four, wash about 8 to 10 cherry tomatoes, dry and place into a heated pan on the stove on warm. Drizzle olive oil in the pan and stir tomatoes every one to two minutes. The goal is for the tomatoes to be mushy but not burned. After about 4 minutes, sprinkle dried basil in the pan and add a teaspoon of garlic. Continue stirring the tomatoes continuously as the garlic will burn if left unattended.

Spread goat cheese on a cracker and top with roasted tomatoes for a warm, delicious treat. It’s best to prepare these for guests ahead of time and place on a plate or platter rather than serve goat cheese, crackers and tomatoes separately. The preparation is a bit messy and can be awkward for guests but easy for the chef!

4. Vegetables and Hummus

If minimal cooking is on the menu, grab a container of Sabra’s hummus from the local grocery store. Paired with vegetables like baby carrots, broccoli or cauliflower, this is a flavorful and healthy appetizer to serve before a meal or at a party. If vegetables aren’t a crowd favorite, serve alongside chips. Be sure to mix the hummus if it is topped with spices or red peppers so that every dip into the hummus gets the maximum flavor potential.

5. Champagne

Not technically an appetizer, this is a nice pairing to go for appetizer time. The sparkling drink isn’t just for New Year’s Eve and is a light palate cleanser for all the above dishes. The carbonation also helps guests feel fuller than they are which will reduce “When is dinner going to be ready?” rumblings if the main meal takes longer than expected.

Champagne doesn’t have to be expensive. Publix and Winn-Dixie sell Cristalino Brut for about $10.

Friday, December 11, 2009

Chesterfield Observer





Unemployment in county dips slightly
December 9, 2009
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Could Chesterfield be at the beginning of a long, slow crawl toward higher employment? It’s possible. According to a report released by the Virginia Employment Commission (VEC) last week, 187 fewer Chesterfield residents registered for unemployment insurance in October than during the previous month. That puts the county’s unemployment rate at 6.6 percent, down from 6.7 percent in September.

“October is usually a good month because the schools are back in session, the harvests are going on and the retailers are starting to build toward the end-of-year holiday season,” said William Mezger, the VEC’s chief economist. “October in the state was the best month so far in 2009.”

Chesterfield’s unemployment rate remains higher than the overall state average, which was 6.3 percent in October, down from 6.6 percent in September. The greater Richmond metropolitan area, which includes Chesterfield County, reported an overall 7.4 percent unemployment rate for October, the ninth-lowest unemployment rate among major metropolitan areas, according to the U.S. Bureau of Labor Statistics. Mezger said the unemployment numbers remain higher in the Richmond region because the area lost more jobs than anywhere else in the state with the shuttering of Circuit City, Qimonda and LandAmerica.

“The Richmond area altogether lost 25,000 jobs in the downturn,” said Mezger. “The problem with this recession is that in most cases, the firms went out of business or no longer exist. So when things start to improve, the workers can’t be called back to their old jobs. New jobs have to be created to re-employ those people, and that hasn't happened yet.”

Some new jobs do appear to be on the horizon, according to Karen Alyward, the development manager for existing, small and minority business for the Chesterfield Economic Development Office. Sabra Dipping Co., a maker of kosher, vegetarian foods like salads and hummus, is entering its first phase of hiring, which will provide jobs for 60 people. Once fully operational, the plant could employ up to 260 people.

“From some of our smaller, existing companies, we're seeing that they’re anticipating being able to add a job or two here and there or bring back some folks that they’ve had to lay off or put on furlough,” added Ayward. “We are starting to see some improvement in the right direction.”

Longer-term employment prospects include the expansion of Fort Lee, which will double in size by 2013, and the construction of a new Rolls Royce plant, which broke ground in October and could eventually employ up to 500 people. While both projects are based in nearby Prince George County, both could end up employing Chesterfield residents.

Additionally, Bon Secours recently announced plans for a new ambulatory care campus at Watkins Centre (see story on page 3) that will bring a projected 100 new jobs to northwest Chesterfield County, and expansions by Maruchan Virginia Inc., a ramen soup and noodles manufacturer, and Hill PHOENIX, a designer and manufacturer of commercial refrigeration systems, are expected to add jobs.

“It’s going to be some time before those jobs come to market to be filled,” cautioned Aylward. “We’re in a very fortunate position to be seeing that sort of activity, but it’s going to take some time.”

For its part, the Chesterfield Chamber of Commerce hopes the county’s new commercial zoning-fee holiday, which reduces planning department fees related to commercial, office and industrial projects by $8,000 until July 2010, will ultimately put more people back to work.

“From some of our chamber members, especially those in the development field, we’re hearing that they’re seeing projects being taken off the shelf, dusted off and put back into the system,” said Lenita Gilreath, chamber president. “There's a trickle-down effect from that; a developer pulls out projects, an engineer gets a job, an architect gets a job, an attorney gets a job. We see that as a positive thing that the county has done to help stimulate and bring back jobs.”

Planning Director Kirk Turner has yet to see the fee holiday produce any concrete results, though it has only been in effect since late summer.

“We haven’t seen a tremendous increase in development activity as a result of the reduction in the fees," he said. “My suspicion is the ones that we have seen were ones that were going to come forward anyhow.”

Virginia’s unemployment numbers remain below the national average, which was 10.2 percent in October. The U.S. Labor Department announced last week that the rate dipped to 10 percent in November.

Jewish Exponent







Extended Shelf Life for Israel Food Industry
November 19, 2009
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New York
When the staff at Hummus Place hauled the oven into the kitchen of the Israeli-owned chain's flagship branch and switched it on, no one was quite sure it would work.

After all, the baking equipment had been collecting dust in a storage room for five years.

A few minutes later, the first of hundreds of piping-hot pitas began emerging from the oven, soft and moist on the inside, and firm on the outside -- just like they make them back in Israel.

"It felt like the right moment," Yigal Ashkenazi, a senior manager at the chain, said of Hummus Place's decision to start baking its own bread. "Business is booming. During peak hours, there are lines outside all our branches."

Hummus Place, which began life as a small restaurant in East Greenwich Village in 2004, opened at its fifth location in New York two months ago. Many other Israeli-owned food businesses in the United States are reporting similar successes offering the kind of fare found in the Old Country.

Including right here at home in Philadelphia.

Maoz Falafel, a fast-food franchise started by an Israeli couple in Amsterdam nearly 30 years ago, opened its first U.S. store in Philadelphia in 2004, and is now in the midst of a nationwide expansion. The company says that it plans to have at least 15 stores across the country by next year.

The apparent growing enthusiasm in the United States for Israeli food is by no means limited to hummus and falafel.

Chef Michael Solomonov offers a gourmet take on the tastes of his native Israel at Zahav restaurant, a Philadelphia hot spot with a growing national reputation.

"There are so many different cultural and gastronomic ideas that make up Israeli cuisine," said Solomonov. "Our kebabs are Romanian or Bulgarian, the merguez sausage is Moroccan, we have chraime fish stew from North Africa and kubbeh dumpling soup from Iraq."

Since opening last year, Zahav has received glowing reviews in the local and national press. Solomonov said that he might open a second branch in another city.

It's not just restaurants. Israeli-style and Israeli-manufactured foods are increasingly visible at U.S. supermarkets, especially in areas with large Jewish communities.

"There's no question that Israeli foods have become more popular, largely because improvement in the packaging and more effective marketing," said Menachem Lubinsky, who runs the annual Kosherfest trade show, which just concluded in New York. "Sales of salads in the kosher market have tripled over the past few years."

Israeli companies export $115 million worth of food to the United States annually, up from $30 million a decade ago, according to Lubinsky.

Janna Gur, editor of the Israeli food magazine Al Hashulchan and author of The Book of New Israeli Food, noted that American palates have been won over by the nutritious value of Israeli food.

"With the widespread problem of obesity in the U.S., many Americans are looking to eat more healthily," said Gur. "Israeli food has more vegetables and less meat. We are the only people in the world that eats salad for breakfast."

Israeli cuisine is a relative newcomer to the culinary world, a loose mix of different foods Jewish immigrants brought with them from the Diaspora, combined with local fare Middle Easterners had been eating for centuries.

Some Israeli-owned operations hoping to tap the mainstream U.S. food market choose not to highlight their Israeli credentials.

Sabra -- a food manufacturer that makes packed hummus and salads, and is jointly owned by the Israeli Strauss-Elite company and PepsiCo -- recently launched a national ad campaign based on its "Mediterranean" appeal.

Other food companies owned by Israelis have also expressed ambivalence.

"We are a company which was set up by Israelis, but our emphasis is on vegetarian food," said Yair Marinov, a senior executive at Falafel Maoz and an Israel native.

"We're kosher, but we have no direct connection to Israel or Israeli food. We're competing with McDonald's and Burger King," he said.

Ori Apple, founder and owner of Hummus Place, noted that there's a balance when it comes to how strongly to identify Israeli roots.

"Most of our customers aren't Israeli, and have no idea what the origin is of the food we have here," he said. "At the end of the day, we're selling hummus, not Israel."

Tasty Madness

Sabra Hummus Review
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Of all the brands of hummus we have ever tried, Sabra Hummus is our favorite brand.

The texture of the hummus is so soft and fluffy, but it still fills up your tummy when you eat it.

We love dipping pretzels, and celery sticks in the Sabra Hummus, as well as spreading it on bagels and putting lettuce and cheese on it and making a healthy sandwich for lunch.

The Sabra company was founded in 1986. The company’s first national advertising campaign launched in March 2009 through the StrawberryFrog advertising agency.

If you eat hummus, which brand is your favorite?

Missy Maintains







Lunch and a Workout!
December 24, 2008
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Around 1:30 I got myself up to go to the gym. It is a good thing I went when I did because they closed at 5 today and I had no idea!

I did 30 minutes on the elliptical and then my kickboxing teacher got on the elliptical next to me! I did 10 more minutes very slow while we chatted. Then he left and I did 10 more minutes at normal pace. 50 minutes overall..not bad.

I then went to the food store and ended up spending 50 bucks. I was only going to get a few things but I always end up wanting everything I see. Most of it is frozen so it will stay good while I am gone.

I got home at 3:30 starving so I made a turkey sandwich on Arnold’s Sandwich Thins! Yes! My market had them today!! So I made use of my $1.00 coupon :)

I decided to try out a new type of hummus today. It is called Sabra Hummus Masbacha. It is hummus with hot sauce mixed in. It was pretty good for a change! It was not hot at all but added a nice kick to the original flavor.

Of course, with Popchips on the side! And cucumbers to dip in the hummus.

Yummy! The sandwich thins are sooo good! I also bought a few Chobanis so I had one with grapes and chocolate chips for dessert!

Tonight’s plans are drinking, drinking and more drinking! I will with be with Dori and the boy. Pictures to come! Have a great Christmas!

Bite of The Best

125 Best Packaged Foods
November 27, 2009
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(For Women)… I had posted about the 125 Best Foods for Men a while back, when Men’s Health originally published their list, as it had a good number of Bite of the Best notables within (Swanson Organic Chicken Broth, Sabra hummus, McCann’s steel cut oat, Dr. Krackers Classic 3-seed Crackers, Food Should Taste Good Sweet Potato Tortilla Chips, Uncle Bens Whole Grain Brown Rice, Alfresco Chicken Sausage….. just to name a few).

Well, Women’s Health recently came out with their parallel list (it’s a Title 9 thing), so I thought I’d share some of our overlaps again.. You can see the full listing of product selections here.

Kashi was a notable inclusion in the Women’s Health list while Sabra Hummus managed to be one of the few overlaps between the lists, I guess garbanzo beans know no gender bounds, it is some good stuff! McCormick Spices, Peanut Butter & Co’s Dark Chocolate Dreams, Seeds of Change and Uncle Ben’s rices, as well as Kellogg Fiber Plus Bars were other features mentioning BiteoftheBest.com selections.

Food Processing-Technology

Sabra Dipping Company Production Facility, USA

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The Sabra Dipping Company of Astoria, New York, is a producer of savoury vegetarian dips, appetisers and spreads in the US. The company was started in 1986 as Sabra – Blue & White Foods and was later purchased by Yehuda Pearl, which increased interest in the company’s Mediterranean-style product range.

In 2005 Strauss Salads of Israel purchased a majority stake in the company and in 2008 PepsiCo’s Frito Lay and Strauss formed the 50/50 joint venture Sabra Dipping. Sabra intends to open a 110,000 ft² production facility north of Colonial Heights near Richmond, Virginia. The facility will be the company’s second plant and will increase its production of dips for the US and Canadian markets.

The company

In 2007, Sabra had sales of $65m, with sales of hummus totalling about $192m. According to executive vice-president Meiky Tollman, the company grew by over 50% in the period between August 2008 and August 2009. "We have a 40% market share in the US hummus market and with the dips and spreads market predicted on growing Sabra has decided to establish a state-of-the-art plant which will utilise the most advanced production technologies available today. This will allow Sabra Dipping Company to keep the market growing and provide a measured response to increased demand ... at the same time we are investing in green technology and methodology to the tune of $2.2m," Tollman said.

Incentives

The new plant is being constructed on a 49-acre site in the Ruffin Mill industrial park at the Walthall interchange east of Interstate 95 between Chester and Colonial Heights. The plant will open in mid-2010 and is expected to create 260 jobs. The negotiations to bring the plant to the area took around six months and state and county incentives played a large part in the process.

Bodies involved include Chesterfield County economic development department, the Virginia Economic Development Partnership, the Virginia Jobs Investment Program, the Virginia Gateway Program and the Greater Richmond Partnership. Chesterfield County has given a $250,000 grant for site development, the state of Virginia and the county are to provide $350,000 in training grants.

Sabra will also receive a waiver for building inspection, planning and zoning fees, as well as a five-year rebate on a machinery and tools tax. The estimated cost of the waivers and rebate is around $545,000 and will be borne by Chesterfield County.

Construction

Construction and outfitting of the plant required an investment of around $68m. In addition, Sabra has committed to opening the plant under silver LEED (Leadership in Energy and Environmental Design) conditions. LEED is a green building rating system introduced by the US Green Building Council. The silver category means that 100% of the wood used in the building will be certified by the Forest Stewardship Council, 20% of the materials will be made from recycled resources, 20% will be sourced and manufactured regionally (less than 500 miles from project site) and 75% of the construction waste produced will be diverted from landfills and recycled. In addition, 35% of energy used at the plant will be renewable and water will be collected from roof drainage into a cistern for use in toilet flushing and for other non-potable requirements.

The building and site utilities have been designed and engineered by the Dennis Engineering Group. The plumbing, waste water infrastructure, HVAC and natural gas systems are being installed by Warwick Plumbing and Heating. Other contractors include Industrial Turnaround for power and lighting, telecom work and electrical work and Republic Refrigeration.

"The facility will be the company’s second production plant and will increase its production of dips for the US and Canadian markets."






Wednesday, December 9, 2009

Shalom Life




Foodfest takes Sabra Hummus from Coast to Coast
December 3, 2009
View Article by Dan Verbin

In over 30 years in the food distribution business, Henry Ender has never seen a product takeoff as fast as Sabra hummus.

Ender, the CEO of Foodfest International, the Canadian importer and distributor of Sabra Dipping Company foods, calls Sabra’s line of hummus dips an “overnight sensation all because of the quality.”

He credited Sabra’s commitment to going above and beyond the competition – sales have increased from $20 million to $140 million and are projected to hit $300 million – as the main factor in the meteoric rise of their hummus and Mediterranean spreads.

“You get the real deal when you eat Sabra hummus,” he said. “It’s just stand alone quality. There is just nothing like it. The minute you put it in your mouth, you’ll know the difference.”

Sabra is fast taking over the North American market in the dipping category. With a certified kosher, award-winning line of products, including multiple flavours of hummus, babaganoush, salsas, sautƩed vegetables, Turkish salad and Moroccan matbucha, there is no turning back.

As of this year, Sabra is now the bestselling hummus dip in the United States and is set to take over the number one spot in Canada within one year.

The company purchased the finest technology from Israel in order to create a hummus that is heads above the competition, Ender explained. Moreover, Sabra, which is based in New York, uses only authentic, specially sourced ingredients.

“They use amazing ingredients. They don’t skimp on anything. They give you the top of the line Mercedes of ingredients,” said Ender, whose company, Foodfest, is the biggest privately held kosher food distributor in Canada.

The veteran of the food industry further credited Sabra with a top notch marketing campaign. The company has invested a substantial sum, working alongside Foodfest to create promotions that are helping to bring Sabra’s hummus to the Canadian masses.

For instance, Sabra is using half price sales to corner the hummus market. However, sales are not the deciding factor, according to Ender. Taste is the real selling point.

“Once a person tastes our hummus, it’s game over for the competition because nothing comes close. There’s a lot of imitators that call themselves hummus makers. But there’s nothing like Sabra,” said Ender.

Besides the one-of-a-kind taste, the best thing about Sabra from a food distribution perspective is that the product sells itself. From his experience in the food business, Ender expected the usual difficult sell when introducing Sabra dips to grocery stores.

He related a story about a Loblaws tasting session where he was prepared for a tough sales pitch.

Instead, to his amazement, he experienced the exact opposite. “The minute they tasted it, it was easy. It was game over. They said, ‘Ok, guys, you’re going to get all of Canada’ as a result of that one taste session.”

While Ender has sold many different product lines over the year, he is especially proud of his work with Sabra. As a company leader, all he has to do is set up a tasting appointment and watch people’s faces, he said.

“For me, it’s so easy to sell Sabra hummus because it sells itself really. All I have to do is let somebody taste it and watch their face. And you’ll see a smile,” he said.

Ender said that the “best is yet to come” for Sabra, with sales in the past year doubling and tripling at major Canadian retailers, including Sobeys, Loblaws, Metro and Pusateri’s, which Ender explained is the store that the industry looks to for the latest ideas in quality foods.

“When we presented (Sabra) to Pusateri’s, they gave us the largest space in history of anybody that they deal with to put Sabra in a showcase,” said Ender.

Foodfest, which is in its fourth year of distributing Sabra, has made connections across the country, placing Sabra in about 3000 stores between Vancouver and Halifax in the last eight months. Ender predicted that the number will increase to 4500 by next June because he is currently setting up distribution for Western Canada.

“It’s no longer a Jewish thing now. It’s now everyone’s choice,” he said, noting the health aspects of eating hummus. “My job is to take it out of Bathurst Street and have everybody eating it.”

Ender said that people from all different ethnicities and backgrounds are discovering a love for hummus at local tasting sessions that Foodfest is setting up.

“We now have every ethnic group eating hummus. When we go to major supermarkets, everybody comes to the table,” he said.

His company has invested a considerable amount of resources into marketing, including a team of 10 to 12 employees who take Sabra samples directly to the public.

“They buy it on the spot and become a loyal customer,” he said.

Ender, who also owns Strub Pickles and Zoglo’s, the Israeli manufacturer of “Meatless cuisine for the future”, explained that ultimately he must be a big fan of the products he distributes, saying he only sells products that he personally would eat.

Therefore, after so many years in the food business, to hear such palpable excitement in his voice over a product means that it is the real deal.

“We’re going population wide. We’re trying to let everybody taste hummus. It’s the fastest growth category in the supermarkets right now,” he said.

opposite. “The minute they tasted it, it was easy. It was game over. They said, ‘Ok, guys, you’re going to get all of Canada’ as a result of that one taste session.”

While Ender has sold many different product lines over the year, he is especially proud of his work with Sabra. As a company leader, all he has to do is set up a tasting appointment and watch people’s faces, he said.

“For me, it’s so easy to sell Sabra hummus because it sells itself really. All I have to do is let somebody taste it and watch their face. And you’ll see a smile,” he said.

Ender said that the “best is yet to come” for Sabra, with sales in the past year doubling and tripling at major Canadian retailers, including Sobeys, Loblaws, Metro and Pusateri’s, which Ender explained is the store that the industry looks to for the latest ideas in quality foods.

“When we presented (Sabra) to Pusateri’s, they gave us the largest space in history of anybody that they deal with to put Sabra in a showcase,” said Ender.

Foodfest, which is in its fourth year of distributing Sabra, has made connections across the country, placing Sabra in about 3000 stores between Vancouver and Halifax in the last eight months. Ender predicted that the number will increase to 4500 by next June because he is currently setting up distribution for Western Canada.

“It’s no longer a Jewish thing now. It’s now everyone’s choice,” he said, noting the health aspects of eating hummus. “My job is to take it out of Bathurst Street and have everybody eating it.”

Ender said that people from all different ethnicities and backgrounds are discovering a love for hummus at local tasting sessions that Foodfest is setting up.

“We now have every ethnic group eating hummus. When we go to major supermarkets, everybody comes to the table,” he said.

His company has invested a considerable amount of resources into marketing, including a team of 10 to 12 employees who take Sabra samples directly to the public.

“They buy it on the spot and become a loyal customer,” he said.

Ender, who also owns Strub Pickles and Zoglo’s, the Israeli manufacturer of “Meatless cuisine for the future”, explained that ultimately he must be a big fan of the products he distributes, saying he only sells products that he personally would eat.

Therefore, after so many years in the food business, to hear such palpable excitement in his voice over a product means that it is the real deal.

“We’re going population wide. We’re trying to let everybody taste hummus. It’s the fastest growth category in the supermarkets right now,” he said.

Epinions.com





Sabra Roasted Garlic Hummus 10oz
December 9, 2009
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Sabra Roasted Garlic Hummus is our go-to dip!

Product Rating: Product Rating: 5.0
Pros: Delicious with everything or on its own.

Cons: Can be addicting.

The Bottom Line: Sabra Roasted Garlic Hummus will make a hummus lover out of you!


I'm somewhat embarrassed to say that until recently our house, the five food groups have been frozen pizza, T.G.I. Friday's Appetizers, hot dogs, bagels, and Sabra Roasted Garlic Hummus. We have recently embarked on a plan to cook more healthily and jettisoned several of these items from our regular rotation. However, we still hold firmly to our delicious and nutritious chickpea spread.

The Basics
Hummus is a Middle Eastern dip/spread with chickpeas as the primary ingredient. While it used to be available primarily in specialty or gourmet food stores, it has become extremely popular and can now be found in college dorms, supermarket delis, and on numerous appetizer menus. Many of the grocery store varieties are dreadful, so now we only buy when Sabra is available.

Although this review is about Sabra's Roasted Garlic flavor, the brand produces an array of hummus varieties. These include Classic (okay), Hummus with Roasted Pine Nuts (tasty), and Roasted Red Pepper (tasty), all of which make regular appearances at our local grocery stores. According to the website, they also include Greek Olive, Chunky, Supremely Spicy, Cranberry & Fig, Carmelized Onion, and several other flavors which we have never seen.

A ten ounce tub of Sabra hummus costs around $4.00. We have seen larger (and presumably more cost-efficient) tubs at friends' houses, but not on sale anywhere near where we live. Occasionally I do find a little individual-sized container packaged with pretzel chips to eat on the go for about $2.00. Most of the containers I buy are good for a month or two, so it makes sense to buy in bulk if possible.

Our Love Affair with Sabra
We go through at least two tubs of Sabra hummus each month, with Roasted Garlic being our go-to flavor. Although it's meant for snacking, I often use it as the base of a light lunch as well. We also entertain regularly with Sabra. A tub of this hummus surrounded by crackers, pita chips, miniature tomatoes, and carrot sticks makes for a great appetizer platter.

Why do we love Sabra more than any other mass-produced hummus? The texture is perfect - creamy and spreadable without being too watery. For those who are not familiar with hummus, it is about as thick as peanut butter but wet instead of sticky. The flavors of Sabra hummus are also delicious, particularly the roasted garlic. The garlic is actually visible in a pile at the top of the hummus when you open it, but should be mixed in thoroughly for even seasoning. I often find plain hummus to be a little too bland, but the garlic adds a bit of zip and makes for perfect pairing with just about anything.

Finally, and perhaps best of all, Sabra Roasted Garlic Hummus is actually reasonably healthy. Chickpeas are the main ingredient, followed by water and tahini (ground sesame). A two tablespoon serving size contains just seventy calories and a gram each of fiber and protein. Sabra doesn't use trans fats. On the whole, this roasted garlic hummus is a fabulous and filling substitute for fatty ranch dressing or cheese dip.

Overall . . .
There's a reason that hummus has really taken off - it's delicious! After sampling literally dozens of different varieties, we've deemed Sabra Roasted Garlic to be the best of the best. Whether you love hummus or are convinced that you don't, I heartily recommend that you pick some up on your next trip to the supermarket and give it a try.

Recommended:
Yes

Exercise and Eat One Gator's Attempt to Live a Healthy Lifestyle.

Scroodley-Doo
Sunday, December 6, 2009
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Ladies and gentlemen, there exists a greater man-playing-a-piano-for-his-love-interest scene than Edward's lullaby for Bella. While this may be quite the shocking statement, I am in the middle of watching The Holiday, and just watched Jack Black play Kate Winslet's character a lovely little melody on the pjanoooo.

Can all men be like this? Most likely not - I believe they call that cynicism.

Well, I was quite a little snacker today, especially since I was in and out of the library.

The chilly temperatures made my ginormous cuppa peppermint-flavored joe lukewarm on my walk over to start studying. Many servings of Stacy's pita chips were consumed along with Sabra's roasted garlic hummus... which I bought on sale at Publix:)

Post-studying dinner consisted of leftover fajitas and a Clif bar for dessert:)

As for now, it's back to the books. I can't wait to be an old woman tonight and hit the hay early after a long day:)

Cheese and Cookies

Caught Up In the Moment
Tuesday, December 8, 2009
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After all that business was said and done, I wandered around the kitchen wondering what to have for dinner. I wasn’t super hungry because of the kashi bar (and a taste of a cookie and licking the spoon) but it was getting late and if I didn’t eat there would be way more spoon licking when I made my cookies. I couldn’t decided between savory or sweet for dinner so I had both. I present to you, my first snack plate!













There was a TJ’s cheddar cheese stick, 1 carrot, some cukes, an apple (I ate a few slices before I took the pic), 2 wasa crackers with sabra roasted pine nut hummus, and more hummus for dipping. It was really good. Hit the spot!

Gluten Hates Me but I'm Surviving










Tis The Season of BIG GIVEAWAYS
Tuesday, November 1, 2009
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Today was a BIG day for me! For lunch I enjoyed a gluten free pizza party…

for one! Uno’s Chicago Grill Gluten Free Flatbread. New. Improved. Darn good!

And then I went on a BIG adventure.

It seems like every blog I read is offering up a delicious bloggity giveaway. Inspired by the giving, I decided to host one myself. So I bring you a BIG giveaway!

Today I went to a BIG box store. A BIG box store that sell big boxes of things…at discounts prices. The very kind folks at MyBlogSpark offered me the opportunity to try out one of the big guys: BJ’s Wholesale Club.

In all honesty, I’ve never been a wholesale club member. I’ve used a friend’s ownership to buy sparkling water a few times, but that’s about it. Working at a food co-op for 5 years, really taught me the impact your dollars can make in your local economy. While I understand that a wholesale club does employ local folks, I really would rather buy spinach from my local farmer. I live in a small household, so big bulk buying doesn’t appeal to me as much, but if I had a large family I’m sure I would be ALL over it!

With all that said, I’ll try anything once. And so today I made the trek down to Raleigh and in to the BJ’s.

The staff were super friendly, and it did seem much more approachable than Costco and Sam’s. I feel that the size of the store must have been smaller, but I’m really not sure. As for my loot:











I stocked up on ALL the naughty stuff! (for me and for Max)

10 Busy Bones for 10 dollars, Riceworks, a new Gluten free cracker I’ve never seen before Crunchmaster, Sabra hummus (aka the only hummus), Laughing Cow wedges, tasty peppermint mocha coffee creamer, and WAAAYYYYY too much Ranch for two people.

Overall my experience was positive. I DEFINITELY saved money on items that I can’t get at my local co-op and everyone at BJ’s was super nice and helpful. Plus, you really can’t go wrong with a giant tub of Sabra. I’m going to have a smile on my face until January because of that alone!

Wednesday, December 2, 2009

Iateapie.net




Diet Food Reviews
December 2, 2009
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Sabra Roasted Red Pepper Hummus with Pretzel Crisp to Go

Ultimately, what's on the inside is what really counts, but I must admit that I'm drawn to unique packaging. I was looking for some hummus when I saw these plastic containers that reminded me of UFOs. Upon further examination, they turned out to be Sabra Roasted Red Pepper Hummus with Pretzel Crisps to Go. Since I had never tried both the hummus and the pretzel crisps, I decided to give it a go.

The hummus was tasty with more of a kick than I'd expected, and the pretzel crisps were salty and crisp like a normal pretzel although they seemed just a tad damp from being in the refrigerator. In one sitting, I ate all the pretzel crisps with about 1/3 of the hummus - I spreading the hummus conservatively on each crisp, but you have A LOT of hummus to work with. I ate my to-go pack at home, but if I had really been on the go, I would have been bummed to have so much hummus left over.

But alas, what really gets me is that the container is really 3.5 servings - ridiculous, especially when you add up the nutrition facts. For the entire container, there is 320 calories from 15% of the daily value for saturated fat and 30% of the DV for sodium. Unfortunately, this does not make me snack happy.

A 4.3 ounce package cost $1.98 at Walmart Supercenter, and while I loves me some Sabra Hummus, I think this "to go" container just doesn't cut it as a portion controlled snack option - way too many calories and fat. I think I would rather invest in a small(er) container, and portion out my own hummus in that - and then I can eat it with more than pretzels.

NUTRITION FACTS
Serving Size: 1 container (4.3 ounces)
Calories: 320
Total Fat: 21 grams, 32%
Saturated Fat: 3 grams, 15%
Sodium: 720 mg, 30%
Protein: 6 grams
Carbohydrates: 31 grams
Fiber: 3 grams, 12%
Sugar: 2.5 grams
Price: $1.98 (4.3 oz