March 12, 2010
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Wednesday, March 17, 2010
Monday, March 15, 2010
Vending Market Watch
Sabra Dipping Co. Tabs Dennis Peters And Nicole Hofman For Marketing
March 15, 2010
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Sabra Dipping Co., the manufacturer of refrigerated dips and spreads, has made two strategic hires in the marketing department, signaling aggressive growth efforts aimed at key segments. Dennis Peters and Nicole Hofmann join the core team focusing on brand marketing, advertising and public relations. In addition, Peters will oversee segments of product innovation and advertising and Hofmann will spearhead Sabra's foodservice expansion and further Sabra's impressive growth in the Canadian market with targeting initiatives. "We are very pleased to have Dennis and Nicole on board," said Rodrigo Troni, CMO for Sabra Dipping Co. in a prepared statement. "Dennis's deep background in research and consumer product marketing is matched with a passion for connecting people and products in meaningful ways. Nicole joins Sabra with an impressive track record in the area of foodservice and the Canadian market, two exciting categories of growth for us right now. Sabra is attracting top talent and we are thrilled to have these two industry passionate marketers joining the team."
Prior to joining Sabra, Peters served as senior brand manager at Reckitt Benckiser for the Air Wicks brand. There, he managed five air care segments and oversaw brand development, consumer research, new product launches and advertising. Recognized for innovative thinking and motivational leadership qualities, Peters earned several industry and corporate awards during his tenure.
"Sabra is a fascinating brand and a marketer's dream," said Peters. "There are few brands that connect deeply with consumers on an emotional level. Sabra has a magic that you can't fabricate. The opportunity to help bring Sabra to more people, and to enhance lives with a delicious, healthy authentic product line is inherently inspiring."
In addition to his work with Air Wicks, Peters has also held senior brand marketing positions at The Hain-Celestial Group, Associated British Foods and Heineken USA. A graduate of The University of Vermont, Peters holds an MBA of marketing from Fordham University.
Hofmann comes to Sabra having served most recently as marketing manager, innovation, at Campbell Soup Co. where she was responsible for brand marketing and innovation and developing highly successful new product platforms for the foodservice industry. Hofmann's experience within the foodservice category includes development and support of products aimed at national food chains and other segments of the foodservice channel. Her experience also includes broad international marketing initiatives within Canada and Latin America.
"I jumped at the opportunity to join Sabra," said Hofmann. "The Sabra brand is now synonymous with great hummus and it is the brand most sought out by consumers. I look forward to putting my experience to work in bringing America's most loved hummus to more people and to furthering Sabra's success in the foodservice industry as well as to Canadian customers who are already clamoring for more."
Hofmann has also held brand management positions at Reckitt Benckiser where she was responsible for helping dramatically increase sales of French's Mustard, among others, through consumer packaged goods marketing and foodservice initiatives. She graduated from Rutgers University and holds a Masters of International Business Studies from the University of South Carolina. She has also studied and worked in Spain, France and Belgium.
Monday, March 1, 2010
Go Dairy Free
Go Dairy Free
February 26, 2010
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Frugal Foodie Friday: Hummus Mashed Potatoes
Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around! For the past few months I have actually been a bit obsessed with hummus, not only enjoying it as a dip, but also in recipes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.
Though I must admit, I was not clever enough to dream up this easy match from Chef Colombe Jacobsen. She has been busy developing recipes for Sabra Hummus, and this low-fat, vegan, gluten-free, food allergy-friendly, all natural idea for Hummus Mashed Potatoes is just one of her many creations. Sabra offers a huge line of hummus flavors, from the Classic version to the enticing Caramelized Onion. Yeah, I think Colombe has a lot to work with here, so we can probably expect the recipes to keep on coming.
You can see her recipe collection on the Sabra Hummus website, and the recipe for Hummus Mashed Potatoes ... well, that is right here ...
Hummus Mashed Potatoes
Recipe by Chef Colombe Jacobsen for Sabra Hummus
"This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick."
6 Yellow Potatoes (about 5 cups peeled and cubed)
1 1/3 cup Sabra Hummus
2 Tablespoons Olive Oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 Tablespoons fresh parsley (finely chopped)
Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration). Cut the potatoes into 1 1/2 inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.
Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes). Remove from the heat. In the same pot start mashing the potatoes with a potato masher. Add 1 1/3 cup Sabra hummus and 2 Tablespoons Olive oil, salt and pepper to taste.Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.
Yield: 6 servings
Active Time: 15 minutes
Start to finish: 45 minutes
Sunday, February 28, 2010
Richmond Times - Dispatch
February 28, 2010
Circulation: 133,161
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In manufacturing, the niche is where it's at
The Richmond area's manufacturing economy is down, but not out.
Even as the recession has delivered punches to industry sectors ranging from paper and packaging to high-tech electronics, the region has seen some investments in manufacturing, particularly in smaller, niche markets that have weathered the economic storm fairly well.
Other entrepreneurs are trying to find ways to salvage new opportunities from what has been lost in manufacturing.
One example of that is in Ashland, where Howard Hager and a group of former employees of the Reynolds Metals Co. and Alcoa Inc. manufacturing operations in the Richmond area have started their own business, Hanover Foils.
"We are essentially starting from scratch," Hager said. The startup company has set up operations in a former Philip Morris USA product development facility on Hill Carter Parkway.
Production machinery was moved into the site in January, and the company began production earlier this month making packaging for customers such as the confectionary and pharmaceutical industries.
Hager and other Hanover Foils employees were part of a wave of people who lost jobs at the Reynolds Packaging operations in early 2009 when the company closed its downtown Richmond aluminum foil plants. The decision to close them came after the local businesses, which had been owned by aluminum maker Alcoa since 2000, were acquired by a New Zealand-based investment firm.
Hager said he has received numerous calls from former Reynolds employees interested in working for the new company.
"We have got so many qualified people who have been in the business for many years and now they don't have jobs," he said. "People that I never expected have called me about jobs."
The hundreds of job cuts at Reynolds were among several major losses that have hit the region's manufacturing base during the recession.
The Virginia Employment Commission reported in January that manufacturing employment in the Richmond metropolitan area was down by 3,300 jobs, or 8 percent, from the end of 2008. That sector directly employs about 7 percent of the local work force, though its economic impact extends much further through the supply chain into the service sector.
Yet since early 2008, the Richmond metropolitan area has had new investments in manufacturing worth about $414 million, expected to create about 1,565 jobs, according to Virginia Economic Development Partnership records of major job announcements. Many investments have come from small to medium-sized firms. The average announcement was about 46 jobs.
Food processing, for example, is one industry sector that has gained some traction in the area.
Will Davis, Chesterfield County's economic-development director, cited several manufacturing-related expansions that were announced in 2009. Those include packaged-foods maker Maruchan Virginia Inc.'s announcement that it would invest $18 million to open a new product line at its Chesterfield plant, creating 50 jobs. Refrigerated food display case maker Hill Phoenix also announced a $9 million investment to expand its operations in Chesterfield.
"Our manufacturing base in the Richmond region is very diverse, when you think about what is made here," Davis said.
Sabra Dipping Co., a maker of kosher packaged foods, has completed work on a new factory in Chesterfield that is expected to employ 250 people.
"We have progressed very well," said Meiky Tollman, Sabra's executive vice president and the plant's director. Plans now call for a late spring start of production, and Tollman said the company's market is holding up well. The company serves a niche, but growing, market for kosher, vegetarian foods.
At Hanover Foils, Hager and other employees are courting customers in the food, confectionery and pharmaceuticals industry who once bought packaging from Reynolds.
"As soon as I got out [from working at Reynolds], I started looking for investors" to start up a new company, said Hager, who started as a machinery operator but eventually became a supervisor at Reynolds.
"For six months, I went up and down the East Coast looking for and meeting with potential investors. I had three different investors at different times that wanted to fund it."
For various reasons, however, those investors fell away. Finally, in the summer, Hager found a local investor who was able and willing to help finance a startup manufacturing company.
Local economic developers say future growth in manufacturing likely will come from smaller factories, many of them serving niche markets and employing smaller numbers of people than the large-scale manufacturing of 20 to 30 years ago.
"I think that is where we will see the growth, mostly in the niche manufacturers," said Marc Weiss, Hanover County's economic-development director. "It's people who are making high-value products that cannot be made overseas for a variety of reasons."
The Greater Richmond Partnership, a regional economic-development group, has about 438 manufacturing prospects in its database, out of 1,500 total prospects. Of those, about 68 of the manufacturing firms are considered active prospects, meaning they are considering locating in the region and either have visited the area or soon will.
The trend has been down because of the economy, said Greg Wingfield, the partnership's president. But some of the more promising sectors include aerospace-industry firms that are looking at the area because of Rolls-Royce's planned investment of more than $100 million for an aircraft engine components plant in Prince George County.
Alternative energy, medical devices and food processing also are strong sectors within manufacturing, Wingfield said.
When a recovery comes in manufacturing, the types of jobs that are created are likely to be different from those of past recoveries, he said.
"I think it is going to be different in that there will be fewer people hired back," Wingfield said. "We are talking about a more productive kind of manufacturing, and more capital intensive, so you will have more equipment and machinery with less people doing the work."
"I think there will be more diversity in the job requirements, with one person doing a couple of different aspects of the job," he said.
That type of scenario seems to be developing at Hanover Foils, which has no plans to employ the kind of work force that Reynolds once had in the Richmond area. Instead, Hager said the company is drawing from among the most talented and experienced of the labor force. About 10 have been hired so far.
Carol Graves, a chemist who worked as a packaging scientist for Reynolds and Alcoa for more than 30 years, joined Hanover Foils to operate its packaging testing laboratory.
"This is probably the one place where I can put to use about everything I learned in 30 years at Reynolds and Alcoa," Graves said. "We know what can go wrong, so here we have an opportunity to do it right."
Monday, February 22, 2010
MohrResults.com
3 Favorite Heart Healthy Snacks
February 22, 2010
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On the go doesn’t mean you have to turn to fast food and vending machines.
Here are 3 of our favorite snacks – quick, portable, convenient, and fantastic for your heart.
Sabra Hummus single serve. Hummus is incredible for you. And we were excited to recently find single serve hummus at the store. It’s hard to find super convenient healthy foods that taste great, so this fits the bill. Perfect for the office or when you’re waiting to pick up the kiddos in the carpool line. Bring some baby carrots and there is zero prep needed!
Friday, February 12, 2010
iVillage
Seal of Approval: New Food Products You Love
February 12, 2010
Visitors: 3,468,750
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Portioned Hummus
Thursday, February 11, 2010
Nu-Train
I’m not sure why snacks have become this daily staple for so many folks. Maybe it’s a growing appetite, or maybe a lingering remnant from childhood serving as an afternoon comfort food. No matter how or why they’re here, snack attacks have more of a potential to be all filler and not really hunger killers.
“Snack”- it sounds like just a little harmless treat! But there can be some serious trouble lurking behind that cute little word. If you’re just popping, non-stopping for the sake of it – it’s time to nip your nibbles in the bud.
To start re-evaluating snack-time, ask yourself these questions:
Does eating a snack make you eat less?
A snack is actually worthwhile if grabbing something mid-afternoon really and truly does help you moderate at night. If an apple is all you need to stop you from a “nosh and cook” scenario, or will stop you from feeling ravenous and making not such a great dinner decision, then by all means – snack away! But for many, dinner-time is a real time to sit back and think about what they’re chomping on. If you’d rather have a fuller plate when you can actually enjoy your food, the snack is just needless calories.
Do you find you actually lose weight while on vacation?
Okay, this might sound a little crazy but seriously, think about it! How often do you need a snackneed a nibble? If the answer is never, then you probably don’t need a snack to get through your day, hunger-wise, but more boredom-wise. Try replacing your routine snack with another sort of break – take a walk (even if it’s just to chat with a co-worker) or make yourself a cup of green tea. If you can do that and not get ravenous for dinner, you probably don’t need a daily snack. on vacation? And not even on vacation, how often do you stop yourself at 3 pm on a Saturday because you
Are you mindlessly munching on “air foods”?
“Air foods” are simply foods that you shove down but really don’t do anything for you. Sure, something might be just 100 calories, but if it leaves you hungry, unsatisfied and still filling up your dinner plate – it’s a waste of 100 calories. Try having your snack at whatever time is the least busy for you, a time when you can sit back and process what you’re eating so you get the satisfaction that will lead to the snack serving its purpose – helping you eat less at dinner. If you wind down your day with a half an hour answering e-mails or enjoy your commute home, those are the ideal times to get in a few bites of something satisfying.
Is your sweet tooth souring your whole day?
If your afternoon or mid-morning is never complete without something sweet (or something savory but sinful,) then ditching the snack altogether right off the bat probably isn’t possible. A mid-morning snack should be no more than 180 calories, while an afternoon/evening snack should be no more than 80 calories. If it’s cookies in the morning, potato chips in the evening, pizza at supper-time — you are definitely in need of a snack makeover. For someone who’s crunching on cookies, try a sweet Luna bar, like “Nutz Over Chocolate”. Some deli turkey in the afternoon isn’t going cold-turkey off the snacks, but a much better option than salty, crunchy, irresistible chips.
If you’re snacks are here to stay, that’s totally okay!
If your snacks only enhance your daily eating, keep them as part of your routine. My final secret is to keep them interesting and fun. This way, it doesn’t ever become the same, boring bar day in and day out and will continue to be a treat and not a chore. Here’s a few new ideas for mid-day munchies to keep things spicy and snacking smart!
3. Sabra or Tribe 100 calorie hummus with 1-2 fiber rich crackers (average supermarket)
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Tuesday, February 9, 2010
Super Bowl Party Satellite Media Tour with Marc Silverstein
Total Viewership: 7,751,078
| DMA NAME | STATION | NETWORK | AIR DATE | DAY | TIME | TOTAL AUD |
| National / NewsWatch | ION | 2/5/2010 | FR | 0530A | 3,517,443 | |
| NATIONAL - The Daily Buzz | 1/29/2010 | FR | n/a | 3,376,532 | ||
| NEW YORK / NJ | NEWS 12 | CAB | 2/3/2010 | FR | 0500P | 13,358 |
| myfamilymylifenow.com | INT | INT | 1/29/2010 | FR | n/a | 1,000 |
| Jacquelineluxe.com | INT | INT | 1/30/2010 | SA | n/a | 150,000 |
| DENVER | KWGN | CW | 2/3/2010 | WE | 0600P | 35,956 |
| ORLANDO | CF NEWS 13 | CAB | 1/29/2010 | FR | 0800A | 3,567 |
| ORLANDO | CF NEWS 13 | CAB | 1/29/2010 | FR | 0830A | 3,567 |
| ORLANDO | CF NEWS 13 | CAB | 1/29/2010 | FR | 0500P | 5,620 |
| ORLANDO | CF NEWS 13 | CAB | 2/1/2010 | MO | 0430P | 4,244 |
| ORLANDO | CF NEWS 13 | CAB | 2/1/2010 | MO | 0530P | 5,620 |
| ORLANDO | CF NEWS 13 | CAB | 2/1/2010 | MO | 0630P | 7,115 |
| ORLANDO | CF NEWS 13 | CAB | 2/1/2010 | MO | 0730P | 6,923 |
| ORLANDO | CF NEWS 13 | CAB | 2/1/2010 | MO | 1100P | 6,041 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 0300P | 3,809 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 0430P | 4,244 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 0530P | 5,620 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 0630P | 7,115 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 0730P | 6,923 |
| ORLANDO | CF NEWS 13 | CAB | 2/2/2010 | TU | 1100P | 6,041 |
| ORLANDO | WKMG | CBS | 2/7/2010 | SU | 0630A | 8,702 |
| RALEIGH | WFNC | RADIO | 1/29/2010 | FR | 0730A | 129,800 |
| CINCINATI | WVNU | RADIO | 1/29/2010 | FR | 0930A | 240,000 |
| GREENSBORO | WGHP | FOX | 2/2/2010 | TU | 0500A | 29,945 |
| NEW ORLEANS | WVUE | FOX | 1/29/2010 | FR | 0930A | 18,850 |
| LEXINGTON | WTVQ | ABC | 2/5/2010 | FR | 0530P | 9,609 |
| WITCHITA | KCTU | IND | 2/4/2010 | TH | 0130P | 16,298 |
| TRI-CITIES (TN-VA) | WEMT | FOX | 2/2/2010 | TU | 1030P | 30,097 |
| HUNTSVILLE | WYAM | IND | 1/26/2010 | TU | 0830A | 21,865 |
| HUNTSVILLE | WYAM | IND | 2/3/2010 | WE | 1200P | 27,865 |
| BURLINGTON | WVNY | ABC | 2/6/2010 | SA | 0630P | 4,869 |
| DAVENPORT | WQAD | ABC | 1/29/2010 | FR | 1230P | 3,585 |
| AUGUSTA | WJBF | ABC | 2/3/2010 | WE | 1230P | 13,595 |
| PALM SPRINGS | KESQ | ABC | 2/7/2010 | SU | 0930A | 1,973 |
| COLUMBUS | WTVM | ABC | 2/6/2010 | SA | 1130P | 9,372 |
| PALM SPRINGS | KESQ | ABC | 2/7/2010 | SU | 1130A | 4,512 |
| RAPID CITY | KNBN | NBC | 1/29/2010 | FR | 0830A | 9,403 |
Wednesday, January 27, 2010
Monday, January 18, 2010
Shape Magazine
Win Delicious Snacks!
January 18, 2010
Circulation: 1,672,667
View Article
Get your girlfriends together to watch your favorite TV show: Two readers will win a case of Pretzel Crisps and coupons for four free Sabra Hummus spreads—enough to serve 40 (a $64 value).
Wednesday, January 6, 2010
Meals Matter
Grilled Summer Vegetables Hummus Pita Pizza
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This is a simple and delicious appetizer for a summer bbq or just as an everyday light meal.
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Lunch
Entree
Appetizers
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This is a simple and delicious appetizer for a summer bbq or just as an everyday light meal.
Ingredients
1 1/2 cups Summer squash (about 2 medium sized)
Yellow and/or green
2 Vine ripe tomatoes
1 Red onion
3 (6 inch) round pitas
¼ cup Olive oil
1 cup Sabra Hummus
2 teaspoons Salt
Black pepper and salt to taste
Preparation
Preheat Grill or grill pan.
Yield: Makes 3 Pita Pizzas (24 small slices)
Slice summer squash in ¼ inch rounds. Place in bowl and add 2 Tablespoons olive oil and ¼ teaspoon salt. Peel and cut red onion in half. Then slice with the grain in 1/3-inch wedges. Repeat with second half. Place in bowl with 1 Tablespoon olive oil. Sprinkle with salt and combine. Cut Tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 Tablespoon ¼ teaspoon salt and combine.
Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill Tomatoes about 5 minutes rotating once.
Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about 1/3 cup Sabra Hummus. Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining.
Cook's Notes
Cook’s note: The best pita for this is the flat variety. You may also use Lavash as a great substitute.
Recipe Details
Total Preparation Time: 15 to 30 minutesIngredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Lunch
Entree
Appetizers
Monday, January 4, 2010
Real Simple
The Best Hummus
January 2010
Circulation: 2,014,428
View Article
Best Hummus with Nuts
Sabra Hummus with Roasted Pine Nuts
“This one tastes richer than the others,” said a hummus lover. “The chunks of nuts give it personality,” chimed another, “and the more I eat it, the more I dig it.” “The best of them all for eating alone on a cracker,” agreed a third. Because it comes garnished with oil and nuts, this one looks a bit messy when transferred to a bowl. Instead, try serving it straight from the tub.To buy: $4 for 10 ounces.
Wednesday, December 23, 2009
Eatventures
Eatventures
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Sabra
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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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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-jalapeño 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
View Article
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.
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."
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