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IT’S SUMMERTIME
& THE SNACKIN’ IS EASY
How to Indulge & Enjoy Nutritious Foods Between Meals
Especially When Traveling, or Enjoying Outdoor Activities

For most Americans summertime means travel, picnics, camping, hiking and overall fun outdoor activities. Whether you’re hitting the road, the skies or an RV, you may experience longer than usual stretches between meals. So, it’s important to prepare some healthy, nutritious and tasty snacks for your trip.
Exactly what you pack for your summertime snacks is an important consideration for you and your family. It makes sense to stick to a healthy eating routine, to offset any possible weight gain.
Choosing the right foods as snacks can help provide energy, decrease your hunger and keep you from overeating at mealtime. Travel snacks also need to be easily portable for the road or traveling by plane and must meet any restrictions imposed at airports.
That’s why serving size is also an important consideration. It helps to make sure the snacks are easy to carry in a pocket, backpack or in carry-on luggage. Parents also must think about food choices that their kids will actually want to eat. Packaged snacks are a great choice since the serving size is clearly marked on the label.
With so many factors to consider, nutritionist and Registered Dietitian Kristin Kirkpatrick says she has some perfect choices for summertime snacks, including new indulgent treats that allow consumers to satisfy their sweet tooth without all the sugar.
Kristin Kirkpatrick shares her perspective on snacking for the summer, a checklist of what you’ll want to remember and is able to offer a variety of delicious and nutritious ideas for families on the go during this time of year.

Interview is courtesy of: Quest Nutrition, LLC

https://www.kristinkirkpatrick.com/

#summertime #snacking #quest #nutrition #indulge #enjoy #nutritious #foods #between #meals #traveling #enjoying #outdoor #activities #kristin #kirkpatrick

The post IT’S SUMMERTIME & THE SNACKIN’ IS EASY How to Indulge & Enjoy Nutritious Foods Between Meals Especially When Traveling, or Enjoying Outdoor Activities appeared first on Good News!.

Under the Regional Law, PromoTurismoFVG, in collaboration with ERSA, is the chosen organisation for the Trail’s complete management and coordination of all members. Thereby making Friuli Venezia Giulia the only region in Italy, at this time, to have a single organisation managing the wine trail projects and undertaking all actions related to the operation with its own internal resources. To this effect, PromoTurismoFVG receives funding from the Autonomous Region of Friuli Venezia Giulia and uses it to fulfil the purposes of the system and the operators that belong to it.

The “Tastes of Friuli Venezia Giulia Food and Wine Tour” project also brings another important change to the Italian wine tourism world: Friuli Venezia Giulia is in fact the first region in Italy to regulate (art. 6 of the Regional Law 22/2015) the administration of traditional agro-food production, and speciality and quality non-cooked production along with tastings during wine cellar visits.

The SVS aims to give tourists a true holiday experience, surrounded by the wine and food of Friuli Venezia Giulia, just like a genuine, authentic and quality sample of the “Made in Italy” taste. Among the targets of SVS are the creation of products and bespoke services for the wine-tourist, organised either individually or in groups, the development of activities related to wine and other local products, the implementation of promotional activities aimed at placing the offer in the market, the communication and promotion of a single receptacle that holds all of what the region and its partners have to offer, the integration of the SVS contents with PromoTurismoFVG’s sales promotion strategy and all regional partners’ strategies.

The key word characterising SVS’s first actions is synergy: in fact, PromoTurismoFVG has worked closely with a work group, composed of the regional food and wine world’s main players, to build a product that can easily be shared within the region. The fruits of our labour came from the
experience and work done when managing the previous tourist wine trail..

SVS, which involves the community as a whole, is not a physical journey but a single receptacle in which six different life experiences areprovided in related areas, which will benefit from unique promotion.
The following categories and subjects can only, and exclusively, join Tastes of Friuli Venezia Giulia Food and Wine Tour: wineries, i.e. cooperative wine cellars and private wine producers; agro-tourism operators with accommodation and board or one of the two activities; restaurants, trattorias, osterias with kitchen, restaurants located in hotels of at least 3 stars; farms producing and processing traditional food products. From 2018, membership of the following will be available: tasting shops, bars and other similar places with or without kitchen (bars, breweries, bakeries, cafes, wineries); arts and crafts companies which focus on items linked to the rural, wine and food world, food and wine museums, eco-museums and structures with inherent local traditions linked to food, wine and craft products; the environment, culture and infrastructure of artistic and cultural interests or parks; service companies (travel agents, tour operators, transport hire firms, cooperatives of tour guides) and professionals and entertainers linked to tourism, culture and local traditions

The “Tastes of Friuli Venezia Giulia Food and Wine Tour” participants benefit from promotion provided by PromoTurismoFVG, which includes web marketing, media relations, advertising investments, participation in trade fairs and specific marketing aimed at improving the identification and enhancement of structures. SVS will also have a logo and corporate image.
To ensure a high standard of quality, the required minimum qualities for participating are listed in
individual membership cards, by each category.
These requirements, along with other relevant details as to how SVS operates, can be found within the regulations that govern the project.

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In September 2008, the company changed it’s name from the R.A.B. Food Group to the Manischewitz Company, under which it operates today.

It all started with Rabbi Dov Behr

The B. Manischewitz Company, LLC traces its beginnings back to the spring of 1888, when Rabbi Dov Behr Manischewitz opened a small Matzo bakery in Cincinnati, Ohio.

A humble beginning

It was largely from his spiritual concerns that he set out to make matzo or unleavened bread for Passover, first for his family and a few friends, but soon for many of the devout Jews of the city. His bakery soon evolved into a successful business, innovative and prosperous––though never inattentive to the spiritual needs of its customers.

From small bakery to booming business

By the end of the century, demand for his matzo had become so great that Rabbi Manischewitz turned to the use of gas-fired ovens, replacing the older coal stoves being used by other Jewish bakers. The newer ovens allowed for much more careful control of the baking speed, insuring a consistent and standard quality to the matzos.
He also introduced portable traveling-tunnel ovens, and was the first to package his matzos for shipment to places beyond the immediate neighborhood of his bakery. He even began shipping his matzos overseas, to such diverse places as England, Japan, France, Hungary, Egypt and New Zealand. His bright, clean bakery would become a model for future kosher bakeries, both in America and abroad.

Matzo on the move

In 1932, the company built a second factory. Located in Jersey City, New Jersey, the plant quickly became the model for all new machine-made matzo bakeries worldwide. Closer to a much larger Jewish population than that of Cincinnati, the new factory also made distribution of the company’s product more efficient and quickly enlarged its customer base. The Manischewitz label was soon dominant in ethnic grocery stores and delicatessens in the larger East Coast cities. Thanks to the technology and efficiency of the New Jersey factory, Manischewitz was able to close down the Cincinnati facility altogether.

Same quality, more quantity

In 1940, Manischewitz produced its first Tam Tam cracker. It signaled the initial departure from its line of matzo products. About the same time, in a licensing arrangement, Manischewitz wines began to be sold throughout the country.
In 1954, the company purchased a processing plant located in Vineland, New Jersey. The Vineland facility, which has now ceased operations, manufactured all of the company’s canned and jarred products, including old familiar favorites like gefilte fish, chicken soup and borscht. The plant was primarily a hand-pack processing operation stressing careful attention to quality and flexibility. Workers there packed about 2,000,000 lbs. of fish and 1,000,000 lbs. of beets each year.

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Miri Ben-Ari, a critically acclaimed, GRAMMY Award-winning violinist, and producer who is world renowned as a musical pioneer. A classically trained violinist, who studied under the late classical master Isaac Stern, Ben-Ari has helped sell millions of records by collaborating with other GRAMMY Award-winning artists such as Kanye West, (co-produced Jesus Walks) Jay Z, Wyclef Jean, Alicia Keys, Wynton Marsalis, Britney Spears, Maroon 5, Patti Labelle, Brandy, Donna Summer, Janet Jackson, John Legend, Armin Van Buuren, and countless others. Miri is currently headlining her own spot date performances around the world, and featured as a special guest with Armin Van Buuren on his Armin Only Global tour. Miri Ben-Ari was named the Third Metric Musical Muse for Arianna Huffington, and is traveling to several cities in the United States to headline as a special guest performer. Miri Ben-Ari is also launching a global campaign this year with Scholastics, sponsored by her non-profit organization Gedenk to educate kids about tolerance.  She was named one of 25 “Remarkable Women” in 2011 by First Lady Michelle Obama, an “Apollo Legend” by the famed Apollo Theatre in New York City, a Goodwill Ambassador for the United Nation Associations for Brazil, and a recipient of the MLK Community Service Award by Al Sharpton’s National Action Network. Her captivating, show-stopping music earned her the moniker “Superstar Violinist.”

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SPECIAL DONATION ASSEMBLY TO TAKE PLACE TOMORROW,

THURSDAY, MARCH 27th  AT 1 P.M.  AT FAMILY LIFE ACADEMY CHARTER SCHOOL

WHO: The Traveling Guitar Foundation, a nationwide 501(c) (3) non-profit organization to help keep music education programs alive in schools. Founded by acclaimed guitarist / songwriter Damon Marks in 2010, the Traveling Guitar foundation has worked with 30,000 students in over one hundred schools nationwide by donating musical equipment such as guitars, amps, drums and cables, as well as providing an eight week guitar curriculum to schools that are struggling to keep their arts education programs alive. In May 2013, Damon Marks and his Traveling Guitar Foundation team of musicians completed its first USO Tour to donate similar musical equipment to military schools and support the troops and their families abroad in Germany, and just recently confirmed, TGF has been invited back for another USO Tour in 2014. Throughout the years, major recording artists such as Alicia Keys, Swizz Beatz, Darryl “DMC” McDaniels, Melanie Fiona, Leon Thomas III, Ariana Grande, Victoria Justice, Mariah Carey, Michael Bolton and Rick Springfield have all donated their time and energy to the Traveling Guitar Foundation.

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