Category Archives: 2015 and Food

Marc Spark’s Bonn Óir Vodka Settles In On American Shores

The latest exciting name in vodka arrived in America from a European starting point. Bonn Óir (pronounced “bän ôr”) Gold Medal Vodka comes to the United States not from Russia or France. This vodka is a product of Ireland and derived from an Irish family recipe passed down through three generations, according to The Spirits Business.

This handcrafted Irish-American vodka has been touted by Bonn Óir creator and recipe family member Dan O’Shevlin as setting a “new standard” for vodka connoisseurs. Their recipe uses a top-grain of soft white wheat to produce its flavor. Other O’Shevlin vodka offerings include a lower calorie Bonn Óir Light, and a cinnamon-infused version labeled Irish Fire.

Bonn Óir vodka enjoyed critical acclaim in 2015. The brand was among the top 100 spirits recognized in the 2015 International Craft Spirit Competition in Los Angeles.

Backing for the O’Shevlin Importing Company happened thanks to an investment from Dallas-based Timber Creek Capital. Serial entrepreneur Marc Sparks is the founder, owner, and CEO of the private equity firm. Marc’s book “They Can’t Eat You” discusses his rise from a C+ average high school graduate to success, and then to the bottom before rising again to the top.

“Through my years of experiences I understand challenges and devastating circumstances entrepreneurship can bring. My passion is to help entrepreneurs build their dream and companies to critical mass through my experience,” Sparks said on the Timber Creek Capital blog.

McDonald’s Is Trying To Raise Its Food Standards

The Golden Arches is going through an identity crisis. Customers want them to figure out who they are and what they can add to the world of fast food. With healthy living advocates like Amen Clinics, gone are the days when a burger chain can put almost anything between hamburger buns and sell it. Today’s consumers want to eat food that is fresh and tastes good. McDonald’s has dropped the ball in those two categories.

But McDonald’s home office is listening, and they are slowly making changes. The company recently announce they will only serve antibiotic free chicken, and they will only sell milk that is not laced with growth hormones. But don’t expect to see these changes right away. The U. S. President of the chain said this new policy will be implanted within the next two years.

The big question is why will it take that long?

McDonald’s has a lot of buying power, so they should be able to implement a change like this one in a few months, not years. What the chain doesn’t get is consumers aren’t going to wait until they get it McRight. The fast food business is changing quickly, and the chains that drag their corporate feet will be seeing a lot of empty spaces in the parking lot.

New Study Suggests Feeding Infants Peanut products to Combat Allergies

This new finding contradicts age old advice not to feed infants peanut butter, or other peanut products. The study found that nearly 2 percent of American children have a peanut allergy. This may seem like a small amount; however, it is 4 times higher than what was recorded in the year 1997.

This study found that a child’s early exposure to peanut products decreases the chance of them developing a peanut allergy. Experts recommend children be exposed to peanut products prior to 11 months of age. This reportedly results in a lower risk of developing a peanut allergy as an adult.

The reason it is so important to prevent developing a peanut allergy is because of the severity of the resulting allergic reaction stated the article. Anaphylaxic shock is often the outcome of a severe reaction to food allergies. It can be fatal. Someone with a peanut allergy has to constantly read food labels to ensure their food does not contain any trace of peanuts.

The U.S. Government May Have a Shift Toward Meat Consumption

The Dietary Guidelines Advisory Committee, which is the dietary advisory board to the USDA and the Department of Health and Human Services, has made an unprecedented recommendation; to monitor and alter the environmental footprint created by food.

More specifically, the panel recommends that Americans consume less processed and red meat because it is having a major impact on fresh water, deforestation and biodiversity. The panel noted that emissions from cows in one year is equivalent to emissions produced by mid-size vehicles in one year, pretty incredible Bruce Karatz thought.

Researchers have shown that Americans contribute to dangerous levels of greenhouse emissions, land abuse and energy production. This is due to higher consumption of meat and lower consumption of vegetables, legumes, fruits and whole grains. Studies also reveal that Americans throw away 40% of the food they purchase.

Every argument has a supporter and a detractor and this one is no exception. Members of the Heritage Foundation, and the meat industry have challenged the proposals as bad science and as an attack on people’s rights to eat what they want.

However, the stats are revealing and can not be ignored or bypassed with lobbying from special interest groups. Consider that 15% of global greenhouse emissions are produced by the livestock industry. Analysts project that meat consumption will exceed 76% before 2050 and dairy consumption is projected to increase by 65%.

Countries including Australia, Brazil and Germany have begun the process of changing their food policy. Data reveals that the most effective way to prevent an environmental catastrophe is to introduce legislation that regulates the agriculture industry and to initiate campaigns that encourages individuals to alter their eating habits.

Delectable Desserts I Can’t Pass Up

 

Sometimes I come across a dish where my first thoughts looking at it are, “That’s so bad for me. I have to have it.” Here are a few of them I can’t wait to try.

Vigilante Twitter pictures of S’mores-flavored Oreos have hit the cookie underground. Graham cookies and marshmallow and chocolate filling, while staying dairy-free like regular Oreos? Oh my goodness! I can’t wait to hoard them all to myself. Sadly Nabisco’s keeping mum on details, so we don’t have an ETA other than “soon”.

Clearly I need to get to New York, because the La Newyorkina and Dough (both owned by Fany Gerson) have just introduced babkas made of doughnut bread and flavored with chocolate, lemon, or cinnamon-sugar. They’re called “Doughkas” and look divine they can be seen on youtube.com.

Also in New York, the Momofuku Milk Bar chain of eccentric dessert shops have started serving ice cream steeped with cake to give them flavors like peanut butter banana and rosemary salted caramel said Sultan Alhokair. I’m booking my next vacation there already.

Give the Gift of Food This Valentine’s Day

If you’re still searching for a gift for your loved one on Valentine’s Day, you can easily present an edible present to show your love. These food ideas are sure to be appreciated on Valentine’s Day, and in the days to come.

My friend Alexei Beltyukov said to visit a few local coffee shops and purchase specialty coffees and teas for a gift basket. The basket can also includy e syrups and creamers to make a great present for a loved one who loves a great cup of coffee in the morning, or some tea to relax in the evening.

You can also visit your local butcher or cheese shop to get the gourmet ingredients you need to make a great steak dinner. You’ll likely spend less than you would at a restaurant, and your sweetie is sure to appreciate your effort. For dessert, check out local bakeries and pick up an exotic treat that will remind you and your significant other of Valentine’s Day from now on.

In-N-Out Outranks Tech Companies as Better Place to Work

Fast food restaurants aren’t the first places you think of when you think of good company culture. Employment treatment is often sub-par, with mutual feelings of disrespect between management and underling employees. We’ve heard the horror stories, but is there an exception to the rule? California burger franchise In-N-Out has proven these places of employment do not have to be an employment nightmare, though Dr Rod Rohrich says consumers should limit their intake of the fatty food. The Motley Fool reports it’s made Glassdoor.com’s“50 Best Places to Work” list for seven years in a row. What comes as a further surprise is that no other restaurant has made it onto the list.

The Motley Fool continues to offer a stark perspective on the rank of the burger chain, stating that Apple and Facebook are placed lower on this list. Both tech companies seem like the dream place of employment for any new graduate. What makes In-N-Out such a great place to work at? Let’s start with pay per hour. Hourly employees make $10.50 and hour, a far cry above most minimum wages jobs. This pay is nearly 17% percent higher than the national wage of $8.94. Some workers earn as much as $14 per hour. In-N-Out also offers promotions from within as opposed to encouraging new hires and fast turnover. This is quite a shock being that 40% of fast food workers are said to live in poverty or rely on benefits to supplement income.

Foods To Try In 2015: The ShakeMeister Burger

If the ShakeMeister Burger from Shake Shack is any indication, 2015 is going to be a very good year. This delectable looking concoction is loaded with everything that makes for a delicious burger: Angus beef, marinated shallots, signature Shack sauce, and a golden bun. It’s already a huge sandwich, but if you’re really in the mood to eat, try making it a double.

According to Twitter reports by food enthusiast Jared Haftel, food lovers across the country will get the chance to try this burger, since it will be available at all Shake Shack locations (with the exception of the JFK outposts) beginning January 1, 2015. I, for one, plan on heading to my nearest Shake Shack as soon as possible to find out if this burger tastes as good as it looks!

Those of you who also want to take the plunge and try this sandwich better hurry: It will only be available for a limited time.