Some
beauty products contain carcinogens and endocrine-disrupting chemicals that
increase breast cancer risk. Ask yourself which products you can do without,
since the best way to avoid chemicals is to use fewer products. Learn more: http:// www.safecosmetics.org/ article.php?id=280#safecosmetics #makeup #fragrance #chemicals
Everyday Living® Your information source for products, shopping, marketing and business services, health matters, home and garden, food and lesiure, weight loss, anti-ageing surgical procedures and non-surgical rejuvenation treatments. www.everydayliving.com®
Tuesday, December 30, 2014
Friday, December 26, 2014
Wednesday, December 24, 2014
Tuesday, December 23, 2014
Donna’s Cranberry Cake with Butter Cream Sauce
This Cranberry Cake with Butter Cream Sauce is a Christmas family tradition at our house. Tart cranberries + sweet butter cream = irresistible!
ingredients:
for the cake:
- 2 c. all-purpose flour
- 1 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 c. whole fresh cranberries
- 1 c. milk
- 3 T. butter, melted
for the butter cream sauce:
- 1/2 c. butter
- 1 c. sugar
- 3/4 c. heavy cream
preparation:
for the cake:
Preheat oven to 350°. Lightly spray an 8'' square pan and set aside.
Sift together the flour, sugar, baking powder, and salt. Add cranberries, milk, and melted butter. Mix well. Pour into prepared pan and bake for about 45 minutes, until the top is golden and an inserted toothpick comes out clean. Remove to wire rack to cool.
for the butter cream sauce:
Melt the butter in a small sauce pan over medium heat. Add sugar and cream. Bring to boiling and cook for 1 minute.
To serve, pour warm Butter Cream Sauce over individual pieces of cake.
*Note: This can easily be made in a 9'' x 13'' pan by doubling the cake ingredients. It will just require a bit more time in the oven. I don’t think the butter cream sauce requires doubling, however. I would just do a recipe and a half of the sauce.
From Aunt Donna’s recipe box, a recipe passed down from her Aunt Evel Peterson.
Monday, December 22, 2014
Barnie's CoffeeKitchen
Barnie's CoffeeKitchen®was
founded in 1980 as Barnie's Coffee & Tea and renamed Barnie's CoffeeKitchen
in 2011, bringing its rich coffee heritage to the market in a fresh, innovative
way by treating coffee as food. The company offers more than 40 hand-selected
coffees, many of which are single origin, organic, Fair Trade Certified™ or
Rainforest Alliance Certified™. Under the leadership of CEO Jonathan Smiga,
Barnie's CoffeeKitchen now operates in three functional areas: retail cafés, its
website and consumer products division. The company's cafés create an elegant,
yet accessible, experience, inviting guests to elevate their expectations
surrounding coffee and cuisine.
The website and consumer products business offers individuals and wholesale customers a category-wide assortment of products, including packaged coffee, single-serve brew cups and a host of other items. For more information or to shop, visit www.barniescoffeekitchen.com.
Follow the company on Twitter @BarniesCoffee.
The website and consumer products business offers individuals and wholesale customers a category-wide assortment of products, including packaged coffee, single-serve brew cups and a host of other items. For more information or to shop, visit www.barniescoffeekitchen.com.
Follow the company on Twitter @BarniesCoffee.
Friday, December 19, 2014
Villeroy & Boch Gift Inspirations for Everyone on Your List
The holiday season is here yet again, bringing with it the most wonderful and busy time of the year. With less than a week left to shop, chances are you’re making more lists than Santa would know what to do with. There are trees to trim, parties to attend, and the ever so daunting gift list to tackle. Given the slim likelihood of anyone writing you a detailed letter telling you exactly what they really want this year and the limited number of “little helpers” at your disposal, finding the perfect gift for everyone on your list can feel a little ho-ho-hopeless.
Before you go dashing through the mall and scouring through celebrity gift lists that insist gold-plated juicers are the best way to show someone you care, remember that the saying “it’s the thought that counts” proves true when it comes to holiday giving. Choosing the right gift can be a cinch if you consider the source; the best gifts are ones that complement the recipient’s personality. Don’t be afraid to do a little social media snooping for inspiration; pin boards and Twitter pages are a great way to get to know someone’s style and interests. With a little pre-planning and a few holiday hints from Villeroy & Boch you can make your list, check it twice and still have plenty of time to enjoy the season.
For the Hopeless Romantic
Gifts for the home are the key to the heart of the idealist on your list. While rose colored glasses will tickle any romantic pink, playful hues and fun floral prints will make them fall in love. The retro-chic Anmut My Color collection blends bold color bands with a subtle platinum rim to bring modern elegance to any table. With eight colors to chose from the combination options are endless! Don’t forget to accessorize; layer with colored glass chargers and crystal candlelight for a flawlessly fashionable tablescape.
For the Haute Hostess
There’s a reason she’s called the “hostess with the mostest,” so what do you get the person on your list who seems to have everything? Think outside the bottle; though you can’t go wrong with a good chardonnay or merlot, a contribution to the kitchen is sure to elate any entertainer. Choose a stylish serving bowl or platter and fill it with gourmet dip or antipasti assortment for an original gift that can be used for future soirées. Our pick for a platter with panache, the round antipasti plate from the Artesano collection. The stunning Acacia wood and unique shape makes it the prefect canvas for the beautiful presentation of any dish.
For the Modern Man
Despite being characteristically easy going, the man on your list can also be the hardest person to shop for. With their often non-specific wish list leaving you with the task of deciphering the physical translation of “I don’t need anything,” tacky ties or movie trilogies end up being the go-to “guy gift.” Give him a different type of boxed set this year with the gift of relaxation.
For the Man’s Man who enjoys a stiff drink after a long day, pair a hand crafted quality scotch whiskey with specially designed premium glassware. A classically inspired glass like the Bernadotte Old-Fashioned Tumbler with its traditional paneled design has a modern vintage feel that will entice any whiskey lover.
Innovative cookware and kitchen accessories are the perfect gift for the guy who loves to grill. Beef up his toolkit with a professional-grade carving knife and meat fork from the Cooking Elements Tools collection. Spice up the set and showcase his skills with the Artesano Original Barbecue Plate; with premium quality materials and a sophisticated shape he can slice and serve with style.
For the Pure of Heart
Less is more when it comes to the purist on your list. Staying “true to form” with understated elegance and streamlined designs will brighten the spirits of that special someone who appreciates the luxury of simplicity. An effortlessly stunning piece with sensual lines and a sleek white palate epitomizes the timeless beauty that shapes the world of a purist. The curve appeal and modern design of the NewWave 5 Piece Antipasti Set make it the perfect combination of form and function. Complete the look with complementing glassware and cutlery for full-service splendor.
For the Enigma
Whether it’s that Office Secret Santa or the new in-laws, there’s always one name that inevitably ends up on the last minute gift list. Instead of the proverbial gift card or a one-year subscription to the jelly of the month club, spread style and cheer with a modern mug. Whether they’re a tea-totaller or a coffee connoisseur, premium materials and unique designs bring a little luxury to everyday life. Take a trip around the world with the innovative shape and iconic images of the NewWave Cities of the World collection or escape to paradise with the unique design and vivid color accents of the Amazonia collection. Stir things up with a matching spoon for a gift that is sure to get anyone up on the right side of the bed.
About Villeroy & Boch
Founded in 1748, Villeroy & Boch is one of the largest porcelain manufacturers in the world, and an international premium lifestyle brand. Villeroy & Boch is an innovative company guided by the time-honored tradition of high-quality tabletop, home and bath products. Represented in 125 countries, Villeroy & Boch is headquartered in Mettlach, Germany.
http://www.villeroy-boch.com/
Thursday, December 18, 2014
What to Know About Electric Space Heaters
Mr. Electric guide for electric heater safety
– Winter can be tough on heaters, and sometimes
one heater is just not enough to heat an entire house. Electric space heaters
can be very helpful; however, if they are not used and monitored properly,
electric space heaters can be dangerous.
Mr.
Electric has some easy tips to follow to make sure space heaters are used
correctly.
Before buying a space heater, be sure it has been safety certified. There should be a safety certification mark on the box. Many space heaters have a safety feature that automatically turns the space heater off when it is tipped to a certain degree.
General Inspection
When using the space heater for the first time, or the first time in a while, inspect for damages. Check the power cord for burn marks or frays. The heater unit itself should be inspected for dents, and other damages that may cause a malfunction. Turn switches on and off to make sure they are in proper working order.
Proper Heater Use
Place the heater on a level, stable surface at least three feet away from any combustible items. Due to the amount of heat that can be generated, never run the heater cords under carpets or rugs because this can damage the cords and possibly lead to fires.
General Heater Safety
Never leave an electric heater unattended. Before moving the heater itself, switch it off and allow time for it to cool down. Be sure to keep children and animals away from space heaters. They produce a lot of heat and the unit can be hot to the touch.
Electric heaters can be a great way to keep a home warm during these chilly winter months. Following these tips from Mr. Electric will keep homeowners safe and warm this winter.
About Mr. Electric®:
Established in 1994, Mr. Electric is a global franchise organization providing electrical installation and repair services. Recognized by Entrepreneur magazine among its “Franchise 500,” Mr. Electric franchisees provide these services to both residential and commercial customers at almost 200 locations worldwide. Mr. Electric is a subsidiary of The Dwyer Group, Inc., family of service franchises. For more information or to find the location nearest you, visit MrElectric.com.
Wednesday, December 17, 2014
Tuesday, December 16, 2014
MONT SUTTON’S ANNIVERSARY DAY: 54 CANDLES TO BLOW ON DECEMBER 17TH
On December 17th, Mont SUTTON will be celebrating its 54th Anniversary Day.
In honor of this special day, the day lift ticket will cost $5 which used to be
the price at its opening in 1960.
Following tradition, an anniversary cake will be served at 1 p.m. at the Chalet principal Alt. 400m, until the last piece is handed!
You like vintage? Pinback buttons, patches and poster-pictures with vintage images are sold at the Boutique Expérience SUTTON.
Following tradition, an anniversary cake will be served at 1 p.m. at the Chalet principal Alt. 400m, until the last piece is handed!
You like vintage? Pinback buttons, patches and poster-pictures with vintage images are sold at the Boutique Expérience SUTTON.
A few facts about Mont SUTTON
Monday, December 15, 2014
Equestrian heroes celebrated at FEI Awards Gala 2014 presented by Longines
Equestrian heroes
celebrated at FEI Awards Gala 2014 presented by
Longines
Equestrian heroes - and a very
special dog - were celebrated tonight at the FEI Awards Gala 2014 presented by
Longines.
The five winners of the “Oscars
of the equestrian world” 2014 were presented with their awards by outgoing FEI
President HRH Princess Haya on her final day as FEI President at a dazzling
ceremony in Baku’s fabulous Buta Palace.
The winners, who have made
outstanding contributions to the growth of equestrian sport in 2014,
are:
Reem Acra Best Athlete
Award: World Jumping champion Jeroen Dubbeldam
(NED)
Longines Rising Star
Award: Vaulter Lambert Leclezio (MRI)
Best Groom
Award: Jackie Potts (GBR), groom to Eventing world number one William
Fox-Pitt (GBR)
FEI Solidarity:
Equine therapy centre Equal Ark (SIN)
Against All Odds:
Para-Equestrian Dressage athlete Sydney Collier (USA) with her service
dog Journey
The equestrian heroes donned
tuxedos and gowns for the gala dinner, which was attended by almost 350 guests
from National Federations, partners, VIPs and international
media.
Azerbaijani TV presenter Leyla
Aliyeva and retiring FEI Endurance Director Ian Williams were Masters of
Ceremony for the evening.
Her Majesty Queen Elizabeth II
also became the first recipient of the FEI
Lifetime Achievement award last month as part of this prestigious
FEI Awards scheme in recognition of her leading role as supporter of equestrian
sport throughout her reign as British monarch. She was presented with the award
at Buckingham Palace by HRH Princess Haya.
HRH Princess Haya was herself
celebrated in a special presentation tonight in acknowledgement of her
outstanding commitment to equestrian sport and to the FEI, during her eight year
term in office as FEI President.
“It is a great honour for me to
be here tonight on my first official duty as FEI President,” newly elected FEI
President Ingmar De Vos said. “There have been a number of awards tonight, but
there is someone here, a very special person, who deserves to be recognised and
celebrated. Your Royal Highness, it is now my turn to surprise you with your
very own special award. I hope you will wear it with pride and think of your FEI
Family” as he presented her with a beautiful diamond brooch.
“You have had a lasting effect on
every single person in this room, on the organisation, on the FEI Family and on
the sport globally. You have led us to new frontiers. You had a vision and you
took us on an incredible journey. Thank you once again for
everything!”
HRH Princess Haya was joined on
stage by her brother HRH Prince Ali Bin Al Hussein, FIFA Vice President: “There
is one question she always asks when she meets someone that she looks up to, but
it’s a question she has never actually asked me. She asks ‘If there is someone
in the past you would like to see something you have done, and they would be
proud of you, who is it?’ I would say tonight that I would love our late father
and late mother to come back and see you right now. They would be so proud of
you.” Brother and sister joined hands as they watched a moving video of the key
moments of Princess Haya’s family life, her sporting career and love of horses,
and her eight years as FEI President.
FEI Awards 2014 winners -
biographies and reactions:
Reem Acra Best Athlete
Award: Jeroen Dubbeldam (NED)
With an impressive track record
including individual gold at the Sydney 2000 Olympic Games during a career
spanning 25 years, Jeroen Dubbeldam has had an exceptional 2014, scoring
individual and team gold at the Alltech FEI World Equestrian™ Games 2014 and
helping the Netherlands clinch the Furusiyya FEI Nations Cup™ Final just weeks
later.
“I’m very honoured to receive the
Reem Acra Best Athlete Award,” said Jeroen Dubbeldam. “I’m very proud of it!
Looking back at 2014 I am full of pride for my horse, Zenith SFN, and the way he
competed, as this was the first year at this top level, filling in the gap of my
former horse, Utascha SFN that was sold.”
International fashion designer
Reem Acra flew in specially for tonight’s gala dinner to present the Best
Athlete Award to Jeroen Dubbeldam. “It is an honour to have again been asked to
present the FEI’s Best Athlete Award”, she said. “Since I started participating
in the FEI World Cup Dressage series, I have come to appreciate even more the
incredible level of talent required to reach the top in equestrian sport. Every
recipient of this award has spent countless hours creating the amazing harmony
between humans and horse that is so beautiful to watch.”
Longines Rising Star
Award: Lambert Leclezio (MRI)
At just 17 years of age, Lambert
Leclezio became the first athlete to represent Mauritius at World Championship
level when he stepped into the Vaulting arena at the Alltech FEI World
Equestrian Games™ 2014 in Normandy (FRA). An impressive sixth place finish in
the individual category was the culmination of years of dedication to his sport.
Coming from a country with limited training facilities and Vaulting horses,
Lambert received support through the FEI’s global sport development programme,
FEI
Solidarity, to qualify for the 2014 Games by training and competing
in Europe. Training on a former racehorse in Mauritius, Lambert continues to
practice and compete throughout the year, both in his home country and Europe,
while completing his studies in Mauritius.
“Thank you so much to everyone
who voted for me”, Lambert Leclezio said. “It’s a great honour to receive the
Longines Rising Star Award. I made lots of sacrifices to get here, and so did
everyone who has been helping me. I would like to say a special thanks to the
FEI for organising this beautiful ceremony for the equestrian family, and for
the huge help from FEI Solidarity, which allowed me to compete at the Alltech
FEI World Equestrian Games in Normandy and made my dream come true. I’m very
happy for all that has happened to me in 2014.”
“Supporting the up-and-coming
athletes in the sports Longines is involved in has been a high priority for the
brand for the past few years”, said Juan-Carlos Capelli, Longines Vice-President
and Head of International Marketing.
“These young talents are the
future of their discipline and will be part of the development and influence of
the sport across the globe. To encourage these promising sportsmen and women to
reach their full potential and fulfil their dreams is one of the most rewarding
efforts a brand can make and we are very proud of that.”
Best Groom Award: Jackie
Potts (GBR)
After spending the last 22 years
as groom and right-hand woman in the stables of world eventing number one
William Fox-Pitt (GBR), Jackie Potts is one of the most well respected grooms on
the circuit. She has groomed at four Olympic Games, four FEI World Equestrian
Games™ and eight European Championships, on top of countless three-day events
around the world. Jackie is the consummate professional, managing all aspects of
Fox-Pitt’s yard and horses from training to veterinary care. Her extensive
knowledge of horse management and training means her advice is often sought by
other grooms as well as Team GBR.
“It is so exciting and an
absolute privilege to be here to receive this award tonight,” Jackie Potts said.
“I feel like I am accepting this award on behalf of all other grooms, who are so
hardworking and equally deserving,”
“It is a hugely deserved and very
prestigious award,” William Fox-Pitt said by video message. “Jackie has a
profound empathy with horses, and horses love her. She is fantastic at
motivating her team, and is generous in the sharing of her knowledge and
expertise.
“There are few grooms in the
world that rival her experience, and her dedication is proven by her 22 years as
my yard manager. After all she has achieved in her profession, nothing gives me
greater pleasure than to see her being rewarded tonight.”
Against All Odds: Sydney
Collier (USA) with Journey
Born in Ann Arbor, Michigan,
Sydney Collier was diagnosed with the rare Wyburn Mason syndrome at the age of
seven. The disease has meant that she has been faced with significant obstacles,
but these have not prevented her from reaching her goals. The 17-year-old has
undergone a series of operations, including three brain surgeries, is blind in
one eye, and a stroke at the age of 11 led to paralysis on her left
side.
Despite these challenges, she has
pursued her dreams relentlessly, and after competing at the Alltech FEI World
Equestrian Games™ 2014 this summer, is determined to continue training and
represent the USA at the Rio 2016 Paralympic Games. In between training in New
York, 10 hours away from her family and friends, she also volunteers once a week
to speak, motivate and encourage young people of her age who do not have the
same motivation and family support that she does.
Sydney Collier was also recently
announced 2014
Junior Equestrian of the Year by the United States Equestrian
Federation.
Journey, the star service
dog in Baku
Sydney’s service dog, the white
standard poodle Journey, who became famous during the Alltech FEI World
Equestrian Games™ 2014 in Normandy for being the first dog to get accreditation
for a World Championship, created a buzz again tonight when he arrived on stage
at the Buta Palace in Baku, complete with bow tie. After travelling over 9,000
kilometres from New York, Journey took to the stage to receive his own FEI
Award, a personalised dog bowl.
"Winning the FEI Against All Odds
Award means so much to me as an individual, and as an athlete,” Sydney Collier
said. “Life has routinely thrown speed bumps and curves on my plans, but my
passion for horses and their incredible spirit has repeatedly helped me find a
way around obstacles that others might have seen as
insurmountable.
“In winning this award I now have
the incredible opportunity to share with so many others facing similar
circumstances that their goals do not ever have to be put aside. The world out
there is filled with wonderful opportunities as long as you are willing to push
yourself to reach them. I would like to thank the FEI for creating this award to
help continue to inspire every athlete, regardless of challenging circumstances,
to strive to be their best every day in and out of the saddle. And to my family
and my trainer Wes Dunham who have been beside me every step of the way. I
wouldn't be standing here today without each one of you supporting and cheering
me on through thick and thin.
"It means even more to me to have
my special service dog Journey by my side to accept this award. When Journey was
granted his credentials at the Alltech FEI World Equestrian Games a world of
opportunity and education was opened. Together Journey and I are now able to
share with others the special working relationship and independence that service
animals grant their handlers. The icing on the cake? Journey loves horses as
much as I do!"
FEI Solidarity: Equal Ark
(SIN)
Launched in 2011, the
Singapore-based Equal Ark (Equine-Assisted Learning for At Risk Kids) is a
programme of horsemanship lessons for children experiencing a range of
difficulties at home and at school. The initiative has already helped 800
children who have failed or dropped out of school at an early age. Equal Ark
provides children with a greater chance of success in their school, work and
family lives while developing a love for horses. Equal Ark will enrol 400
students annually from 2015, and is aiming to double this from
2017.
“Recognition from a prestigious
international organization now puts EQUAL and our island of Singapore firmly on
the global equestrian map”, chairman of Equal Ark Melissa Tan said. “The FEI
Award allows us to recognise and acknowledge our appreciation to the team of
volunteers and staff who have contributed to its success.
“This award affirms and cements
our dedication to reach out to even more children whose lives can be inspired by
the beauty and magnificence of our treasured equine
partners.”
Friday, December 12, 2014
Sip on Tea to Stay Healthy
You’ve got an excuse to pencil in a break for tea time. Green, black, or white, tea is a source of healthy compounds which help fight cancer, heart disease and infections.
All About Tea
Tea is the world’s most popular nonalcoholic beverage. Most tea is grown in India, Sri Lanka, China, Japan, Taiwan, and Indonesia from a shrub in the camellia family. Like coffees, the best-quality teas are grown in the shade at high altitudes, and the finest leaves are plucked from the youngest shoots and unopened leaf buds, which also contain the highest levels of phenols, enzymes, and caffeine. Researchers are discovering evidence that tea may offer not only soothing warmth and mild stimulation, but also health benefits.
An Antioxidant Brew
Tea contains hundreds of compounds, including various flavonoids, a class of chemical with powerful antioxidant properties. A subclass of flavonoids, the catechins, is responsible for the flavour as well as many of the beneficial health effects of tea.
The extent to which these compounds are present in the final beverage depends on how the leaves are processed. To make black tea, the dried leaves are crushed to liberate enzymes, which react with the catechins over a few hours to produce changes in color and flavor. This is often referred to as “fermentation.” Green tea is not fermented, it is made by first steaming the leaves to halt any enzyme activity. Oolong tea is partially fermented. The highest concentration of catechins is found in green tea, although black tea is also a good source. Brand-name teas are mixtures of as many as 20 different varieties of leaves, blended to ensure a consistent flavor.
A cup of hot brewed tea has only 2 calories and—with one exception in green tea—no appreciable vitamins or minerals, except for fluoride. Green tea contains vitamin K, a nutrient needed for normal blood clotting.
Drink to a Healthy Heart
The antioxidants in tea may explain the fact that people who drink a lot of tea are much less likely to die from heart disease. Antioxidants prevent the oxidation of cholesterol, making it less likely to stick to artery walls.
Stop Strokes
One study found that the risk of stroke was reduced by about 70 per cent in men who drank five or more cups of black tea a day, and other studies showed that the risk of having a heart attack was reduced by more than 40 per cent for men and women who consumed one or more cups of tea per day. Flavonoids may protect against stroke in two ways. They reduce the ability of blood platelets to form clots, the cause of most strokes. They also block some of the damage caused to arteries by free radicals, the unstable molecules that are released when the body consumes oxygen.
Cure for Cancer?
A number of studies have shown that tea offers protection against a variety of cancers. A type of catechin called EGCG (epigallocatechin gallate) is thought to be responsible for tea’s anticancer properties. EGCG protects the DNA in cells from cancer-causing changes. It may also inhibit an enzyme that cancer cells need in order to replicate.
Antibacterial Power
The flavonoids in tea may suppress the growth of harmful bacteria, which helps prevent infections.
Tannins, which are found in wine as well as tea, are chemicals that bind surface proteins in the mouth, producing a tightening sensation together with giving the impression of a full-bodied liquid. They also bind and incapacitate plaque-forming bacteria in the mouth. The fluoride in tea—particularly green tea—also protects against tooth decay. Tea’s binding action makes it useful against diarrhea.
Bottoms Up to Breathe Easier
Naturally occurring theophyllines in tea dilate the airways in the lungs and have been found to help some people with asthma and other respiratory disorders to breathe more freely. In fact, theophyllines have been developed as drugs to treat asthma and other constrictive lung disorders.
From: Foods that Harm, Foods that Heal, Reader's Digest Canada
Wednesday, December 10, 2014
Monday, December 8, 2014
S&W Files Patent for Unique Stevia Variety for Commercial Production
New variety possesses increased levels of Reb-A sweetener component and high plant productivity (yield) designed for the commercial production and processing market
S&W Seed Company
(Nasdaq: SANW) today announced it has filed a patent application with the U.S.
Patent and Trademark Office for stevia plant variety "SW107." Variety SW107
exhibits increased concentrations of Reb-A sweetener, higher leaf mass
production and an improved taste profile that has little or no aftertaste. SW107
has been bred to address commercial processing markets in North America, South
America, and other regions of the world that have climates suitable for it.
Companies producing consumer food products, as well as ingredient manufacturers, recognize the value of stevia as an all-natural sweetener in beverage, dairy, baking and snack products. Stevia's health benefits include zero calories and minimal glycemic impact and stability when heated. Since the primary sweetener used in stevia-based products, Reb A, comes 100% from agricultural sources, the Company believes that improved stevia varieties, like SW107, with increased yield and Reb A content will be very desirable commercially.
The Company believes SW107 is well qualified to be successful in the commercial market. SW107 has a number of differentiating factors, including enhanced leaf yield, Reb-A output, and taste profile, as well as plant vigor that includes superior overwintering and later flowering attributes compared with the majority of the plant population from which the line was derived. In field trials throughout the western United States, SW107 yielded approximately 40% more leaf, 60% more Reb-A content, and more than a 100% increase in the Reb-A to stevioside ratio, as compared to test samples from stevia varieties now in mainstream production. S&W believes these results, coupled with an improved aftertaste profile, mean that SW107 will be economically attractive to stevia farmers and to the commercial volume stevia processing community. With the filing of this patent application, the Company will begin seeking agreements with consumer products companies, ingredient manufacturers and stevia mass processors.
Mark Grewal, chief executive officer of S&W Seed Company, commented, "This patent application marks a significant milestone in our stevia development program. With the huge growth in demand for stevia in the last five years since we entered the industry, food manufacturers and processors have expressed a desire for reliable sources of stevia leaf production outside of China. Due to the higher leaf mass of SW107, which adds to yield, the high Reb-A percentage, and its improved taste and plant vigor characteristics, we believe SW107 addresses many of the economic challenges that farmers and producers in North and South America have faced to date."
Variety SW107 was classically bred from germplasm that is proprietary to S&W's stevia program that first commenced in 2009 under the direction of Dr. Clint Shock, who is an internationally recognized expert on stevia. S&W's stevia research and development team has crossed hundreds of lines of stevia plants, many of which were collected over many years, with a goal of developing stevia varieties that have unique properties for commercialization. The Company is optimistic that SW107 will be followed by other promising varieties. S&W's research and development team hopes to develop other new varieties that have distinctly different sets of plant attributes and can address other market needs. SW107 initially is targeted at North and South America, where stevia plant production has been somewhat limited.
To date, stevia production and extraction has largely been based in China and, to a lesser extent, South America. SW107 initially is targeted to be produced in North America and South America, where there have been insignificant commercial quantities grown due to farming economics. S&W believes SW107 will facilitate the growth of stevia in mass commercial quantities in these regions due to its high plant productivity (yield) and enhanced levels of Reb-A to extract.
About S&W Seed Company Founded in 1980, S&W Seed Company is a global agricultural company, headquartered in the Central Valley of California. The company is the largest producer of non-dormant alfalfa seed varieties in the world, with production operations in the San Joaquin and Imperial Valleys of California, as well as in South Australia. The company has worldwide sales and distribution through both a direct sales force as well as dealer-distributors. The company's proprietary varieties are designed to meet the shifting needs of farmers that require high performance in poor and highly saline soil conditions and have been verified over decades of university-sponsored trials. Additionally, the company is utilizing its research and breeding expertise to develop and produce U.S.-based stevia leaf. Stevia is an all-natural, zero calorie sweetener for the food and beverage industry. For more information, please visit www.swseedco.com.
Safe Harbor Statement This release contains "forward-looking statements" within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended and such forward-looking statements are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. "Forward-looking statements" describe future expectations, plans, results, or strategies and are generally preceded by words such as "may," "future," "plan" or "planned," "will" or "should," "expected," "anticipates," "draft," "eventually" or "projected." You are cautioned that such statements are subject to a multitude of risks and uncertainties that could cause future circumstances, events, or results to differ materially from those projected in the forward-looking statements, including the risks that actual results may differ materially from those projected in the forward-looking statements as a result of various factors and other risks identified in the Company's 10-K for the fiscal year ended June 30, 2014, and other filings made by the Company with the Securities and Exchange Commission.
Companies producing consumer food products, as well as ingredient manufacturers, recognize the value of stevia as an all-natural sweetener in beverage, dairy, baking and snack products. Stevia's health benefits include zero calories and minimal glycemic impact and stability when heated. Since the primary sweetener used in stevia-based products, Reb A, comes 100% from agricultural sources, the Company believes that improved stevia varieties, like SW107, with increased yield and Reb A content will be very desirable commercially.
The Company believes SW107 is well qualified to be successful in the commercial market. SW107 has a number of differentiating factors, including enhanced leaf yield, Reb-A output, and taste profile, as well as plant vigor that includes superior overwintering and later flowering attributes compared with the majority of the plant population from which the line was derived. In field trials throughout the western United States, SW107 yielded approximately 40% more leaf, 60% more Reb-A content, and more than a 100% increase in the Reb-A to stevioside ratio, as compared to test samples from stevia varieties now in mainstream production. S&W believes these results, coupled with an improved aftertaste profile, mean that SW107 will be economically attractive to stevia farmers and to the commercial volume stevia processing community. With the filing of this patent application, the Company will begin seeking agreements with consumer products companies, ingredient manufacturers and stevia mass processors.
Mark Grewal, chief executive officer of S&W Seed Company, commented, "This patent application marks a significant milestone in our stevia development program. With the huge growth in demand for stevia in the last five years since we entered the industry, food manufacturers and processors have expressed a desire for reliable sources of stevia leaf production outside of China. Due to the higher leaf mass of SW107, which adds to yield, the high Reb-A percentage, and its improved taste and plant vigor characteristics, we believe SW107 addresses many of the economic challenges that farmers and producers in North and South America have faced to date."
Variety SW107 was classically bred from germplasm that is proprietary to S&W's stevia program that first commenced in 2009 under the direction of Dr. Clint Shock, who is an internationally recognized expert on stevia. S&W's stevia research and development team has crossed hundreds of lines of stevia plants, many of which were collected over many years, with a goal of developing stevia varieties that have unique properties for commercialization. The Company is optimistic that SW107 will be followed by other promising varieties. S&W's research and development team hopes to develop other new varieties that have distinctly different sets of plant attributes and can address other market needs. SW107 initially is targeted at North and South America, where stevia plant production has been somewhat limited.
To date, stevia production and extraction has largely been based in China and, to a lesser extent, South America. SW107 initially is targeted to be produced in North America and South America, where there have been insignificant commercial quantities grown due to farming economics. S&W believes SW107 will facilitate the growth of stevia in mass commercial quantities in these regions due to its high plant productivity (yield) and enhanced levels of Reb-A to extract.
About S&W Seed Company Founded in 1980, S&W Seed Company is a global agricultural company, headquartered in the Central Valley of California. The company is the largest producer of non-dormant alfalfa seed varieties in the world, with production operations in the San Joaquin and Imperial Valleys of California, as well as in South Australia. The company has worldwide sales and distribution through both a direct sales force as well as dealer-distributors. The company's proprietary varieties are designed to meet the shifting needs of farmers that require high performance in poor and highly saline soil conditions and have been verified over decades of university-sponsored trials. Additionally, the company is utilizing its research and breeding expertise to develop and produce U.S.-based stevia leaf. Stevia is an all-natural, zero calorie sweetener for the food and beverage industry. For more information, please visit www.swseedco.com.
Safe Harbor Statement This release contains "forward-looking statements" within the meaning of Section 27A of the Securities Act of 1933, as amended, and Section 21E of the Securities Exchange Act of 1934, as amended and such forward-looking statements are made pursuant to the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. "Forward-looking statements" describe future expectations, plans, results, or strategies and are generally preceded by words such as "may," "future," "plan" or "planned," "will" or "should," "expected," "anticipates," "draft," "eventually" or "projected." You are cautioned that such statements are subject to a multitude of risks and uncertainties that could cause future circumstances, events, or results to differ materially from those projected in the forward-looking statements, including the risks that actual results may differ materially from those projected in the forward-looking statements as a result of various factors and other risks identified in the Company's 10-K for the fiscal year ended June 30, 2014, and other filings made by the Company with the Securities and Exchange Commission.
Contact:
|
Robert Blum, Joe Dorame, Joe Diaz
|
Matthew Szot
|
Lytham Partners, LLC
|
Chief Financial
Officer
| |
602-889-9700
|
S&W Seed Company
| |
559-884-2535
| ||
Friday, December 5, 2014
Tuesday, December 2, 2014
Monday, December 1, 2014
Raisin Nut Bars - Swanson
Raisin Nut Bars
- 1 1/2 cups Swanson Organic Thompson Seedless Raisins
- 1 cup Bob's Red Mill Whole Grain Brown Rice Flour
- 1 cup Bob's Red Mill Organic Extra Thick Rolled Oats
- 1 cup Swanson Organic Walnuts, chopped
- 1/2 teaspoon Swanson Himalayan Crystal Salt
- 1/4 cup Swanson Macadamia Nut Oil
- 1/4 cup NOW Foods Organic Maple Syrup
- Organic apple juice, as needed
Place raisins in bowl and cover with boiling water. Let sit for 10 minutes or until raisins are soft. Drain and press out excess water. Chop softened raisins and set aside.
In large bowl, combine flour, oats, walnuts, and salt. In separate bowl, whisk together oil and syrup. Pour wet ingredients over dry ingredients, add raisins and mix until blended (you want the dough to be moist enough to just stick together.) Add apple juice, if needed, to achieve desired consistency (our bakers used about ¼ cup).
Press batter evenly in a greased 6x9 inch glass casserole dish. Pre-cut into squares and bake for 25 minutes. Remove from heat and let cool completely before removing bars from the pan. Store bars in an airtight container.
Makes 16 bars. Serving size 1 bar.
Nutritional Breakdown (per serving):
Calories 207, Fat 9 grams, Protein 3 grams, Sodium 77 mg, Carbohydrate 27 grams, Fiber 3 gramsFriday, November 28, 2014
Healthcare spending in Canada declining
The
question is whether it is permanent or temporary
By Livio Di
Matteo
Expert Advisor EvidenceNetwork.ca
THUNDER BAY, ON/ Troy
Media/ - In the wake of new health expenditure data from the Canadian Institute
for Health Information (CIHI), the evidence continues to mount that Canadian
public health expenditure growth is moderating.
Moreover, adjusting
for inflation and population growth, per capita provincial and territorial
government health expenditures have actually declined since their peak in 2010.
From a high of $3,915 (2012 dollars), real provincial and territorial government
health spending per capita has declined by 3.9 per cent to reach an estimated
$3,762.
This decline,
however, is not evenly distributed across health expenditure categories or
jurisdictions. When health expenditure categories are examined, the largest drop
in real per capita provincial/territorial government health spending is for
capital spending, with a drop of 28 per cent since 2010. Capital spending
represents an easy target for government restraint, given that postponing
capital projects, such as new buildings or diagnostic equipment, often does not
have an immediate impact on service delivery.
Next largest is real
per capita drug spending, dropping 11.3 per cent, which is remarkable given drug
spending was once one of the fastest growing components of provincial government
health spending. According to CIHI, drug expenditure has been affected by
jurisdictions introducing generic pricing controls combined with patent
expirations and fewer new drug introductions.
Smaller declines are
in the areas of hospital and other institutional spending and administration.
However, physicians, other professionals and public health appear to have
escaped the decline. Real per capita physician spending is up 3.0 per cent since
2010 while spending on other professionals is up 12.5 per cent and public health
spending rose one third of one per cent.
Situations also vary
across the provinces and territories when it comes to health spending change,
reflecting the diversity of the federation. Eight out of 10 provinces and two of
the three territories saw declines in real per capita government health
spending. The percentage change in real per capita government health spending
since 2010 ranges from declines of nearly 7 per cent each in Alberta and Ontario
and 5 per cent in New Brunswick, to increases of 0.5 in British Columbia, 3 in
Nova Scotia and 7 per cent in the Northwest Territories. This diversity may be a
function of differential rates of population aging and population growth as well
as underlying economic performance and its effects on own source government
revenues.
The healthcare cost
curve is being bent in a manner not seen since 1992 to 1996 when real per capita
provincial and territorial government spending dropped nearly 8 per cent. This
decline followed a severe recession and fiscal restraint in the face of mounting
deficits that was augmented by reductions in federal cash transfers for health
with the introduction of the Canada Health and Social Transfer. A key difference
today is that federal health transfers continue to rise though their rate of
growth will decline after 2017.
The key question is
whether the current decline represents a permanent bending of the healthcare
cost curve or a temporary pause. In the wake of the spending decline from 1992
to 1996, real per capita government health spending grew as the economy
recovered and federal transfers enriched after the 2004 Health Accord. Indeed,
real per capita provincial and territorial government spending grew 50 per cent
between 1996 and 2010.
A similar rebound is
unlikely this time. Starting in 2017, the growth of federal health transfers
will be linked to the national rate of economic growth and inflation with a
floor of 3 per cent. Governments are likely implementing cost-control measures
in advance of the day when federal transfer growth slows from the annual 6 per
cent increases of the Health Accord.
However, the effort
to restrain health expenditure costs given slower growth in both the economy and
federal transfers will be counter-balanced by the aging of the population and
continued medical product innovation. While there has been a slowdown in drug
innovation that has affected the growth of drug spending, this may change. As
well, though aging has been a modest contributor to health spending growth to
date, this may not continue.
The Canadian
population is aging but the front end of the baby boom bulge is just entering
the age 65 to 69 category. Per capita provincial/territorial health spending in
2012 was $4,620 for those aged 60 to 64 and $16,231 for those aged 80 to 84. The
effects of aging are not fully upon us yet. As a result, real per capita
provincial government health spending will eventually resume growth but probably
at a lower rate than that which characterized the period 1996 to
2010.
Livio Di Matteo is
an expert advisor with EvidenceNetwork.ca and a Professor of Economics at
Lakehead University. |
Thursday, November 27, 2014
Wednesday, November 26, 2014
Experts in Health Fields for 34 Days of Radio Conversation: Health Challenges 2015
|
Contact Information |
Dr. Jeanette Holistic Wellness and Radio Dr Jeanette Gallagher 504.376.3658 Contact www.blogtalkradio.com/dr-jeanette-gallagher www.drjeanettegallagher.com |
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