A Historical View of Food Publicity

(Family Features) If you’ve ever wondered how national food brands are promoted, now’s your chance to dive into the history of some exciting public relations campaigns. “Adventures in PR,” a new book from PR pioneer Leo Pearlstein, offers an insightful and informative perspective on the history of food publicity. In his book, Pearlstein recounts a number of interesting adventures – both good and bad – with classic movie and television celebrities over the past 60 years, and shows readers how to apply these experiences to their own business activities. 

When Pearlstein founded Lee & Associates, Inc. Marketing in 1950, he had no idea he would one day be referred to as a "Legend of Food PR.” Over the years, Pearlstein, who personally supervises all phases of the agency's operations and members of his firm, has won numerous awards for outstanding accomplishments in food-industry public relations, marketing and merchandising from many organizations.

Pharmaceutical manufacturers, food conglomerates and major corporations have called on Pearlstein's expertise in corporate communications. He pioneered California agricultural commodity and generic promotions, and created and supervised successful programs for more than 40 different food advisory boards, trade associations and co-ops, as well as state and federally funded marketing groups. And, because of his great knowledge of food, Pearlstein was invited to participate in the first President's Council on Nutrition at the White House.

Pearlstein's candid tell-all offers tips, tales of both successes and mishaps, and insights gained from publicizing a large variety of clients. “Adventures in PR” also contains many historic photos and behind-the-scenes stories with stars such as Jayne Mansfield, Abbott and Costello, Steve Allen and others. Anyone interested in the PR industry – or foodies wanting to know how national brands are promoted – will find this book an enjoyable read.

“My stories are about adventures that happened as a result of opportunities” Pearlstein said. “There were two types of opportunities. If something happened in the press, we would see if we could react with positive information that would be complimentary to our client. There were also opportunities that we could create by working with someone else and including their product information with our messages. We call them ‘tie-ins.’ We would share costs for media and production, or we would include their product in our recipes and they would include our product in theirs. We would both benefit with increased exposure without additional costs.”

For more information about “Adventures in PR,” visit adventuresinpr.com.

SOURCE:
Family Features

Tricks for Tackling Food Cravings

(Family Features) If your diet’s been derailed by a sudden desire for chips or hankering for a hamburger, you’re not alone.

According to Cheryl Forberg, RD, nutritionist for “The Biggest Loser” and author of “A Small Guide to Losing Big,” cravings are one of the biggest diet downfalls and something that affects everyone. Studies by Tufts University and the Monell Chemical Senses Center found that nearly everybody experiences food cravings.

“Several different things can trigger food cravings,” Forberg said. “Sometimes our bodies are in need of a particular nutrient. Sometimes it’s hormonal. But most of the time it’s emotional. A lot of us are emotional eaters and often – if we’re feeling bored, anxious or lonely – we reach for food when we’re not even hungry for satisfaction.”

See how real people overcame their cravings. How do you curb the cravings? Forberg recommends some cupboard spring cleaning.

“If the kitchen is full of unhealthy options, when a craving strikes we reach for what’s immediately available,” she said. “Swap out the bad for the good. When only healthy alternatives are on hand, we naturally make better choices.”

Salty and crunchy. Toss the chips and replace them with pistachios. One serving of pistachios – a whopping 49 nuts – has 150 calories, so they totally satisfy that craving, plus they’re filling. While they satisfy that craving for salt, they actually only have 120 milligrams of sodium per serving, which is less than 1/2 cup of cottage cheese, a cup of chicken noodle soup or 1/2 cup of canned green beans. 

Sweet. Many people have a sweet tooth. Keep loads of fruit on hand. Focus on the sweetness of a berry, rather than reaching for a cookie, and you’ll benefit from the vitamins and nutrients as well.

Chocolate. Swap milk chocolate for dark chocolate (70 percent or greater cocoa content), as it is a source of flavanols and antioxidants for disease prevention and heart health, and stick to serving size suggestions. Or try chocolate milk low in fat and sugar, which provides a nutritional boost in the form of calcium and vitamin D.

Carbs. Substitute a leaf of romaine for a slice of bread and try a lettuce wrap instead of a sandwich. Craving pizza? Flip the head of a Portobello mushroom over, top with a dollop of marinara sauce, some Italian sausage and grated mozzarella cheese, stick it in the oven for 8-10 minutes and you have a Portobello Pizza – with less than 100 calories.

Dairy. Sometimes those cravings translate into textures. If you have a hankering for something creamy, skip the ice cream and reach for slices of avocado or bananas instead.

Coffee or soda. Believe it or not, many people who are overweight drink their daily calorie allotment. Swap that sugary soda or cream-filled coffee for a glass of sparkling water or cranberry juice with a lime.

Once you make a switch, you’re on the road to mindful eating rather than mindless snacking, which can make all the difference when it comes to tackling cravings.

Forberg offers the following options to satisfy the most common cravings. Get more tips.

SOURCE:
American Pistachio Growers

Crunchy, Savory Summertime

Grilled Salmon with Spiced Almonds
Red Leaf Salad with Candied Walnuts and Grapes

(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

Grilled Salmon with Spiced Almonds

Ingredients

Yogurt Sauce

• 1 cup Greek yogurt
• 2 teaspoons red wine vinegar
• 2 teaspoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• kosher salt
• 1 small cucumber, seeded and small diced

Almonds

• 1/2 cup Fisher Sliced Almonds
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground cumin
• kosher salt

Salmon

• 2 3/4 pounds salmon, cut into 6-ounce portions
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 large lime

Preparation

1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
2. Heat oven to 350°F. Heat grill to medium.
3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Serves
6

Preparation Time:
15-20 minutes

Cook Time:
20-25 minutes

Red Leaf Salad with Candied Walnuts and Grapes

Ingredients

Nuts

• 1/2 cup sugar
• 1/8 teaspoon cayenne pepper
• 6 tablespoons water
• 1/2 cup Fisher Walnut Halves and Pieces
• 1/2 teaspoon salt

Dressing

• 1/2 cup Fisher Walnut Halves and Pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons walnut oil
• 1/4 cup extra-virgin olive oil
• kosher salt
• cracked black pepper

Salad

• 1 cup seedless red grapes halves
• 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
• 1 small head radicchio, cored, leaves separated and torn into pieces
• 1/2 cup shaved Parmesan cheese

Preparation

1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

Serves
6-8

Preparation Time:
20-25 minutes

Cook Time:
15 minutes

SOURCE:
Fisher Nuts

Get Your Grill On

Recipes from the family farm to your backyard

Grilled Hawaiian Ham Sandwich
Beef Rack of Ribs
Country Barbecue Potatoes

(Family Features) Firing up the grill is an American tradition. The farm families who produce the food so many people enjoy at backyard cookouts want to share some of their favorite grilling recipes, as well as an appreciation for how food gets from the farm to the table.

Farmers like Amanda Folkens, from Iowa, Danell Kalcevic, from Colorado, and Nicole Small, from Kansas, have joined with more than 70 other farmer volunteers across the country in the CommonGround program as a way to talk with home cooks about how food is grown and raised.

“On our farm, animal care is top priority, as it is for thousands of other family farms in the U.S.” said Amanda. “By keeping our animals indoors, we make sure they are protected from predators, disease and bad weather.”s

Here are some of Amanda, Danell and Nicole’s favorite grilling recipes.

Safe Minimum Internal Temperatures
145°F  Beef, pork, veal and lamb (roasts, steaks and chops)
160°F  Ground meat  
165°F  Poultry (whole, parts or ground)        

Things to Know Before You Shop the Meat Case

— There’s no need to pay extra for poultry or pork that’s labeled hormone-free. USDA prohibits farmers from using hormones to raise chicken and pigs.

— Nearly all beef cattle, whether raised organically or conventionally, spend the majority of their lives on pastures eating grass.

— Purchasing organic, grass-fed and free-range meats does not make them safer to consume. These labels refer to how the animals are raised, but all meat and poultry can contain bacteria that could cause illness.

— Most cases of foodborne illness can be prevented with proper processing, handling and cooking of food to destroy bacteria.

To learn more about family farms and facts about your food, visit www.FindOurCommonGround.com.

Grilled Hawaiian Ham Sandwich

Ingredients

• 1 tablespoon brown sugar
• 1/2 tablespoon seasoning pepper
• 1 to 21/4-inch thick ham slices (about the same thickness as the bread)
• Cooking spray
• Pineapple slices (can be fresh or canned)
• 2 slices sourdough bread

Preparation

1. Preheat grill for high heat.
2. Mix brown sugar with pepper to create a rub mixture.
3. Using your hands, massage the rub onto both sides of the slices of ham. Ham slices should be completely covered (front and back) with brown sugar mix.
4. Place ham slices on sheet of lightly greased foil, then place onto grill.
5. On separate sheet of greased foil, lay pineapple slices out, uncovered.
6. Cook for 6 to 8 minutes or until brown caramelization appears around edges of ham and pineapple.
7. Remove ham and pineapple from heat and assemble onto toasted sourdough bread.

Serves
Serves 1

Beef Rack of Ribs

Ingredients

• Salt (to taste)
• 1 tablespoon black pepper (to taste)
• 1 tablespoon seasoned garlic salt (to taste)
• Cayenne pepper (optional)
• 1 to 2 racks of beef ribs (number of racks based on number of people)
• 1 tablespoon yellow mustard
• 1/3 cup brown sugar
• One bottle of favorite barbeque sauce

Preparation

1. The night before serving, prepare rub for beef ribs (salt, pepper, seasoned garlic salt and optional cayenne pepper). Sprinkle both sides of ribs and then rub vigorously. Wrap in plastic wrap and refrigerate overnight.
2. In the morning, place on medium temperature grill and spread yellow mustard and brown sugar on each side of the ribs. Grill for 5 to 8 minutes until each side is slightly browned and caramelized.
3. Remove ribs from grill and slice with sharp knife. Place individual ribs in a crock pot on low. Add one bottle of your favorite barbeque sauce. Let simmer 6 to 8 hours.

Serves
Serves 4 to 6

Country Barbecue Potatoes

Ingredients

• 2 pounds small red potatoes
• 2 tablespoons butter, melted
• 1 teaspoon honey
• 3 teaspoons seasoned salt
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Preparation

1. Preheat oven to 450°F.
2. Coat 9 x 13 baking pan with nonstick spray.
3. Cut potatoes into small to medium-sized pieces and put in pan.
4. Melt butter and honey, and then drizzle over potatoes. Sprinkle with seasoned salt, salt, garlic powder and pepper. Toss well to coat.
5. Bake, uncovered, for 25 to 30 minutes, or until potatoes are tender and golden brown. Stir potatoes at least once.

Serves
Serves 4 to 6

SOURCE:
United Soybean Board

FEED YOUR FITNESS

Cedar Plank Grilled Salmon with Sweet Potatoes
Pan-Seared Cod over Minted Pea Puree
Miso Halibut with Soba Noodle Stir-Fry

(Family Features) Whether you’re a competitive sprinter chasing a new record or an everyday gym hound looking to get the most from your workout, seafood is among the best foods to support an athletic lifestyle. It not only delivers great-tasting nutrition, but also provides one-of-a-kind health benefits.

The combination of lean protein, anti-inflammatory omega-3s and muscle-building nutrients found in Alaska seafood are why it’s a staple for athletes like Ryan and Sara Hall.

“We like to incorporate Alaska seafood in our daily diet because it’s a really high-quality protein that helps to repair our muscles on a daily basis,” said Ryan Hall, a two-time Olympian and holder of the U.S. half-marathon record.

After a run, Sara Hall – a 3,000-meter steeplechase and marathon runner, U.S. national champion and World Team member – relies on seafood as a go-to for low-fat meals with protein and simple-to-digest carbs.

Sample these dishes straight from the Hall kitchen, and find more recipes and nutritional values for your favorite seafood at feedyourfitness.wildalaskaseafood.com.

Cedar Plank Grilled Salmon with Sweet Potatoes

Ingredients

• Cedar planks with enough surface area for salmon
• 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
• olive oil spray
• 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
• salt and freshly cracked pepper, to taste
• 4 large sweet potatoes, sliced lengthwise into wedges
• 1/2 tablespoon ground cumin

Preparation

1. Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
2. Heat grill to medium heat (400°F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel. Spray cedar planks and salmon with olive oil spray. Place salmon on planks; sprinkle with herb, salt and pepper. Place sweet potatoes in bowl; spray with cooking spray. Sprinkle with cumin and salt and pepper, to taste. Toss to coat.
3. Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.

Serves
4

Preparation Time:
10 minutes

Cook Time:
15 minutes

Pan-Seared Cod over Minted Pea Puree

Ingredients

• 1/2 cup water
• 2 pounds frozen or fresh peas, blanched
• 1 package (0.6-0.7 ounces) fresh mint, leaves only
• salt, to taste
• 4 Alaska cod fillets (4-6 ounces each), fresh, frozen or thawed
• olive oil
• 1 teaspoon lemon pepper seasoning

Preparation

1. Add water, peas and mint to blender or food processor; season with salt. Puree until almost smooth. Cover and keep warm.
2. If frozen, rinse ice glaze from cod under cold water; pat dry with paper towel. Heat heavy, nonstick skillet over medium-high heat. Brush both sides of fillets with olive oil.
3. In heated skillet, cook cod, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn cod over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6-9 minutes for frozen cod or 3-4 minutes for fresh/thawed fish. Cook until fish is opaque throughout.
4. To serve, spoon pea puree onto 4 plates. Top each with cod fillet and serve immediately.

Serves
4

Miso Halibut with Soba Noodle Stir-Fry

Ingredients

• 1 package (12 ounces) prepared soba noodles (or noodle of choice)
• 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
• 3 tablespoons sesame oil, divided
• 2 cups roughly chopped bok choy
• 1 1/2 cups sugar snap peas
• 1 cup sliced mushrooms
• 1/2 cup chopped green onion
• 1/4 cup miso
• 1 cup water
• 1/4 cup teriyaki sauce

Preparation

1. Prepare noodles according to package directions; set aside.
2. If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel. Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.
3. In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.
4. Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover. Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.
5. Wipe out skillet/wok with paper towel. Add remaining sesame oil. Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.
6. In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture. To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

Serves
4

Preparation Time:
15 minutes

Cook Time:
15 minutes

SOURCE:
Alaskan Seafood Marketing Institute