Here are a few items now available. Please make sure you give us at least 48-72 hours to track the product down for you.
Scaloppini Squash - from Mexico. Packed in 15# cartons and sizes are fancy, x-fancy and mediums
Maui Onions - from Hawaii, small shipments arriving weekly. Very expensive
Veggie Sweet Peppers - from Baja, are in full swing. Supplies are plentiful.
Mediterranean Sweet Lemons (AKA Sweet Limes, even though yellow like a lemon) - from California.
25 lb. carton. Available for a few more weeks, please pre-order.
Meyer Lemons - Packed in 18# and 38# cartons as well as 12/1# mesh bags. Good supplies
Organic Klamath Pearl® and Klamath Ruby® Potatoes- out of Klamath Falls, OR are here. Amazing
flavor. Pearls available in 10/2 lb. mesh bags. Ruby in 50# bulk only.
Sunday, December 2, 2007
Beyond Trans Fat To Total Nutrition
Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). A particular class of trans fats occurs, in small quantities, in meat and dairy products. Most trans fats consumed today, however, are industrially created as a side effect of hydrogenation of plant oils. The end effect of hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point and a reduced tendency for oxidation, resulting in a longer shelf-life.
Wilhelm Normann was a German chemist who introduced the hydrogenation of fats in 1901, which had a profound influence on the production of margarine. He patented the process in 1902.
In 1909, Procter & Gamble acquired the US rights to the Normann patent then, in 1911, they began marketing the first hydrogenated shortening, Crisco (composed
largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco.
Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter.
Trans fats in hydrogenated vegetable oil causes an increase in blood levels of low-density lipoprotein, or LDL, which is commonly known as “bad cholesterol.” LDL’s job is to transport cholesterol to the tissues of the body, and it can wreak havoc on its way.
“As LDL travels through the blood [carrying cholesterol to the tissues], it can deposit some of the cholesterol in the arteries, leading to plaques and atherosclerosis,” explains James Ntambi, a professor of biochemistry and nutritional sciences.
Ntambi notes that, on the other hand, HDL, or “good cholesterol,” transports cholesterol to the liver, where it is destroyed and excreted from the body. The polyunsaturated fat known as omega-3 fatty acid increases HDL levels and is considered heart-healthy. It is found in the oil of many types of fish.
More generally, all unsaturated fats — both polyunsaturated and monounsaturated — are considered healthful, in the sense that they do not increase risk for heart disease. Unsaturated fats are found in vegetable oils and nuts, in addition to fish.
Although Crisco has already developed a trans fat-free product and others are doing the same, “Nabisco and Kraft can’t buy as much [trans fat-free oils] as they need at this point,” says Barbara Ingham, an associate professor of food science.
To replace trans fats, many food producers are reaching for saturated fats such as palm oil, coconut oil and cocoa butter. Unfortunately, saturated fats don’t offer much of a health benefit over trans fats, if any. The USDA lumps trans fats and saturated fats together; both types raise LDL and are considered unhealthful.
Trans fat-free french fries are not significantly healthier, says UW–Madison nutritionist Sherry Tanumihardjo, because “even though restaurants in New York will be taking out the bad guy [trans fats], they are adding back saturated fats.
“Watching total fat consumption is important,” she emphasizes. “You’ve got to consider the total diet and exercise.”
Wilhelm Normann was a German chemist who introduced the hydrogenation of fats in 1901, which had a profound influence on the production of margarine. He patented the process in 1902.
In 1909, Procter & Gamble acquired the US rights to the Normann patent then, in 1911, they began marketing the first hydrogenated shortening, Crisco (composed
largely of partially hydrogenated cottonseed oil). Further success came from the marketing technique of giving away free cookbooks in which every recipe called for Crisco. Production of hydrogenated fats increased steadily until the 1960s as processed vegetable fats replaced animal fats in the US and other western countries. At first, the argument was a financial one due to lower costs; however, advocates also said that the unsaturated trans fats of margarine were healthier than the saturated fats of butter.
Trans fats in hydrogenated vegetable oil causes an increase in blood levels of low-density lipoprotein, or LDL, which is commonly known as “bad cholesterol.” LDL’s job is to transport cholesterol to the tissues of the body, and it can wreak havoc on its way.
“As LDL travels through the blood [carrying cholesterol to the tissues], it can deposit some of the cholesterol in the arteries, leading to plaques and atherosclerosis,” explains James Ntambi, a professor of biochemistry and nutritional sciences.
Ntambi notes that, on the other hand, HDL, or “good cholesterol,” transports cholesterol to the liver, where it is destroyed and excreted from the body. The polyunsaturated fat known as omega-3 fatty acid increases HDL levels and is considered heart-healthy. It is found in the oil of many types of fish.
More generally, all unsaturated fats — both polyunsaturated and monounsaturated — are considered healthful, in the sense that they do not increase risk for heart disease. Unsaturated fats are found in vegetable oils and nuts, in addition to fish.
Although Crisco has already developed a trans fat-free product and others are doing the same, “Nabisco and Kraft can’t buy as much [trans fat-free oils] as they need at this point,” says Barbara Ingham, an associate professor of food science.
To replace trans fats, many food producers are reaching for saturated fats such as palm oil, coconut oil and cocoa butter. Unfortunately, saturated fats don’t offer much of a health benefit over trans fats, if any. The USDA lumps trans fats and saturated fats together; both types raise LDL and are considered unhealthful.
Trans fat-free french fries are not significantly healthier, says UW–Madison nutritionist Sherry Tanumihardjo, because “even though restaurants in New York will be taking out the bad guy [trans fats], they are adding back saturated fats.
“Watching total fat consumption is important,” she emphasizes. “You’ve got to consider the total diet and exercise.”
Saturday, November 24, 2007
Survision: Welcome Committee
Here is a glimpse of the magic down the coast that is Big Sur. Survision: Welcome Committee
Wednesday, November 21, 2007
Stockpot Organic Vegetarian Chili In Stock At US Foodservice San Francisco
Kevin Fortun founded StockPot in 1981 after working as the purchasing director for Bellevue, Washington-based Schwartz Brothers Restaurants. While working at Schwarz Brothers, Fortun noticed that the group's 15 different restaurants often experienced variances in the quality and consistency of items made from scratch. So Fortun set out to find a line of premium quality soups that could deliver consistent, made-from-scratch taste at each restaurant every time.
Fortun decided there must be a market for a line of fresh-refrigerated premium quality soups. With a dream and $50,000 in capital, Fortun launched StockPot®...and Schwartz Brothers Restaurants was his first customer.
A spirited entrepreneur, Fortun's vision was a compelling one. He was determined to build a company that could provide foodservice operators with fresh-refrigerated soups that had made-from-scratch taste and appearance. He consulted with chefs, located suppliers of high-quality ingredients and used a network of restaurateurs to gauge market potential. After Fortun sampled his new recipes with his friends, StockPot®'s first line of fresh-refrigerated soups was introduced.
StockPot quickly gained a reputation for next-to-scratch quality by using local produce, premium meats and seafoods, proprietary seasoning blends and authentic recipes. Finally, foodservice operators could serve kettle-cooked soups prepared with the same ingredients they used in their own kitchens and at a price competitive with lower quality frozen soups.
After "four years of total hell and losing money," Fortun had finally built the network of customers and distributors he needed. In 1984 sales reached $330,000 and his brothers Mike and Steve joined the endeavor. Together, the brothers worked to broaden StockPot's customer base. Soon they had a national foodservice account and a distribution network that included TGI Friday's®, Claim Jumper Restaurants, and a few international clients.
US Foodservice San Francisco now stocks 12 Stockpot items including one organic and three vegetarian.
Organic Vegetarian Chili with Four Beans
Uspn#4746723
Thick and hearty, this vegetarian chili starts with four beans: black, pinto, kidney, and garbanzo. We add diced tomatoes, red bell peppers, zucchini, and green chiles, and then finish with a sassy blend of jalapeño, cilantro, and smoky chipotle.
Mai Pham's Lemon Grass Pho Vegetarian Broth
Uspn# 408831
This authentic Vietnamese pho broth is made with a flavorful vegetable stock infused with star anise, ginger, and traditional spice. All you need to complete this culinary treasure is add rice noodles and top with sliced tofu, your choice of vegetables.
Minestrone Uspn # 4746285
A hearty Italian classic loaded with tomatoes, ditalini pasta, kidney beans, spinach, green beans, and zucchini simmered in a rich vegetable stock seasoned with sweet roasted garlic and basil, and finished with a drizzle of olive oil.
ServSafe Food Safety Manager
Certification Class and Exam
ServSafe is the most recognized name in food safety and certification. The ServSafe Food Safety Manager Certification class is an 8-hour program that reviews the basics of food safety and sanitation. The class includes an accredited examination. Upon successful completion of the exam, students will receive a certificate. This certificate is valid in the State of California for 3 years and meets all requirements of AB 1978 and will keep your business in compliance with State and Federal Law.
In order to receive your materials in a timely manner, you must register at least two weeks prior to class. It is your responsibility to read the textbook prior to class. As a U.S. Foodservice customer, this class is being offered to you at the discounted rate of $95 per person and includes class instruction, textbook and exam with exam sheet and certificate. If you are not a U.S. Foodservice customer but are a member of the California Restaurant Association, you may register for $125 per person. Non-customers/ non-members may attend the class for $170 per person.
Both the textbook and the exam are available in English and Spanish, however the class is only taught in English. Please specify on your registration form if you would like your materials in Spanish.
Our next class is scheduled for:
Wednesday, December 12, 2007
U. S. Foodservice
300 Lawrence Drive
Livermore, CA 94551
7:00am – 7:45am Continental Breakfast
8:00am – 4:00pm Class
12:00pm -1:00 pm Buffet Lunch
All registration forms and payments should be sent directly to:
Abraham Wilson
Hospitality Consultants of America,
716 Lighthouse Avenue, Suite G,
Pacific Grove, CA 93950
If you have any questions please contact
Mr. Wilson at 1-800-953-3822, or you may send an email to him at: mrfoodsafety@aol.com.
Please remember to register at least
2-WEEKS in advance of the class date!
Pricing Information
U.S. Foodservice Customers - $95
CRA Members - $125
Non-customers/members - $170
Cancellations made less than 7 days prior to seminar date and class date transfers will be charged an additional $10.
Shipping Fees for registrations forms received less than 2 weeks prior to the class date will be charged an additional $20 for overnight shipping. This is to ensure that you have your materials PRIOR to the class.
Refunds for class fees are given under the following conditions:
No less than 7 days prior notice
Class materials must be returned UNOPENED
Request is received within six months of receipt of payment
ServSafe Food Safety Manager Certification Class
Registration Form
Today’s Date: _____________________
Course Date: Wednesday, December 12, 2007
Course Location: U.S Foodservice, 300 Lawrence Drive, Livermore, CA
Time: Registration – 7:00am – 7:45am Class – 8:00am – 4:00pm Lunch – 12:00pm – 1:00pm
U.S Foodservice Customer ID# _________________________(required for discount) $95.00
CRA Membership #: (required for discount) __________________
Fee Enclosed: $ _______________ (Non U.S Foodservice Customers $170.00 per person)
REGISTER AT LEAST TWO WEEKS IN ADVANCE OF THE SERVSAFE CLASS!!!
TO RECEIVE YOUR STUDY MATERIALS
Name: ___________________________________________________
Company: _______________________________________ Title: ____________________________
Address: (no P.O. Boxes please)___________________________________________________
City: ___________________________________ State: ___________________ Zip: ____________
Daytime Phone: _________________ Fax: ________________ Email: ____________________
Payment Method: Payment must be included with your registration and is payable by check only.
Make checks payable to Hospitality Consultants of America and mail to 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
English _________ Spanish _________
Fax completed form to 1-831-375-1707 or mail to Abraham Wilson, 716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
Your Opinion Counts!
Date and Title of Session:
Name of Instructor:
Your Name and Title:
Company:
Company Address:
Business Phone Number:
Business Fax Number:
Number of Employees:
If you are not a U.S. Foodservice customer, would you like to be contacted by a representative?
YES_________ NO_______
PLEASE CHECK THE APPROPRIATE BOX TO INDICATE YOUR EVALUATION OF THIS SEMINAR:
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