Culinary Monthly Good news, coffee lovers:
Your buzz is getting cheaper!
Try This! Find out about foods that chefs have created out of cereal!
Newest Fad Diet Uses a Feeding Tube?
Thieves Prey on Starbucks Customers
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Page 4 Good News Coffee Lovers!
Coffee prices have dropped 1.7% over the past six months! Find out why.
Page 6 Who Knew? Find out why the FDA still hasn’t clearly defined the term “gluten-free” & why brides are using feeding tubes before their big day.
ulinary Monthly is all about food in the news. It’s a magazine that can be for everyone due to the many bloggers that submit their stories and recipes to the magazine. Featured below is this month’s coffee choice recipe provided by twitter.com/missyscoffee. If you are lover of food, as many of us are, and you like to hear more about what is going with it, such as what restaurants are serving cereal for dinner, and how to avoid mad cow disease then Culinary Monthly is perfect for you!
Page 8 Burger King is eliminating Gestation crates by 2017 Thousands of animals will now be living in better conditions due to the elimination of animal crates!
Culinary Monthly Contents
Jordan Horn, Editor-in-Chief
Hot Peanut Butter Mocha Cappuccino Yield: 1 Ingredients: • 2 tablespoons creamy peanut butter • 1 shot (2 ounces) espresso • 1/4 cup Café Mocha Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, steamed until frothy • Chocolate shavings Instructions: • PLACE peanut butter in espresso cup • ADD espresso to cup. • STIR until well mixed. • POUR Coffee-mate over espresso and top with froth.
Page 9 Try This! Discover how chefs are using breakfast cereals to create delicious cuisines Page 12 Why are thieves preying on Starbucks customers?
Page 14 Is Tony the Tiger out of the job? Find out why Frosted Flakes could be pulled from their shelves.
Page 16 Mad Cow Disease discovered at a CA Dairy Farm South Korean retailers and a division of Britain’s Tesco are suspending all sales of U.S. beef.
Good news, coffee lovers: Your buzz is getting cheaper! By Julianne Pepitone August 24, 2011 Like a caffeine junkie on a morning buzz, the price of coffee futures began spiraling higher in late 2010 and coffee brands passed those higher costs on to consumers. The buzz has worn off, at least briefly. Coffee futures had dropped some 1.7% over the past six months, and now java lovers are enjoying price cuts on some popular brands. Coffee futures have started rising in the past week but at a modest clip and prices are still a ways below where they were earlier this year. The easing prices plus improved coffee-growing weather conditions is enough for coffee companies to reverse some of their past price hikes. This week, Kraft (KFT, Fortune 500) cut the price of popular coffee brand Maxwell House by 6% about a 20-cent drop per pound of roast or ground coffee. Kraft’s move comes about one week after J.M. Smucker Co. (SJM, Fortune 500) cut its prices by the same amount for most of its coffee brands, including Folgers and Millstone. It also includes Dunkin’ Donuts (DNKN) coffee, which Smucker is licensed to sell in stores. Confessions of extreme penny pinchers That’s all a far cry from mere months ago, when several coffee brands hiked prices significantly. Back in May, Smucker increased prices by an average of 11% for most of its coffee products. That followed
a 10% hike in February, and another 10% increase in August last year. Also in May, Starbucks (SBUX, Fortune 500) upped the price of its packaged coffee by an average of 17% in U.S. retail stores. Starbucks was unavailable for immediate comment. In March, Kraft hiked prices of select coffee products by 70 cents per pound on ground coffee and 6.25 cents per ounce of instant coffee. Kraft had already raised those prices in December 2010. A Kraft spokeswoman attributed those increases to the soaring cost of green coffee, which is used to make the different blends of coffee available at cafes or grocery stores. Poor growing conditions in South America and other coffee-growing countries had led to fears of an imminent supply crunch. But those conditions have turned around, according to the International Coffee Organization. The group cites a Wall Street Journal report that said big coffee producers: Colombia, Mexico, Peru and all Central American countries except for El Salvador are having their largest harvest of coffee beans in three years.
when you buy one (1) NESTLE© COFFEE-MATE© Liquid or Powder creamer product
Read news stories from our bloggers from HUFFPOST FOOD.
Newest Fad Diet Uses a Feeding Tube! A bride often has a target weight she wants to reach before her wedding day, trying new diets and exercise routines to meet her goal before the big day arrives. But now brides are taking the concept of a pre-wedding diet to new extremes with what has been dubbed the feeding tube diet. According to The New York Times, the newest pre-wedding fad diet is called the K-E diet (now commonly referred to as the feeding tube diet), and has been offered by Dr. Oliver R. Di Pietro at his clinic in Florida for almost a year. He uses a feeding tube that is inserted into a patient’s nose and into the stomach, which feeds the bride-to-be 800 calories per day for 10 days. One bride named Jessica Schnaider went to Dr. Di Pietro before her big day and was on a feeding tube for eight days. She lost 10 pounds in that time. Dr. Di Pietro stated that he was originally going to use the diet on obese patients as a way to help them start a successful long-term weight-loss program, but now he sees a lot of brides who wish to lose between five and 10 pounds total. The feeding tube diet has been popular in Spain and Italy for several years, but is just beginning to spread to the U.S. While some are outraged by the use of feeding tubes for purposes other than life-saving measures, doctors also warn against the diet’s low number of calories per day. Feeding tube or not, 800 calories is a dangerously low number of calories to consume per day. Surgeon Dr. Edward Lin said that patients who lose weight too fast risk many health problems such as, “gall stones, electrolyte abnormalities, and muscle fatigue,” and that bringing a feeding tube into the mix also puts people at short-term risk of “trauma, septum damage, perforated throat, lung damage, and GI bleeding.” Dr. Lin recommends diets that actually involve eating, stating about weight loss, “You really don’t need a foreign device to do that.”
by Slashfood Editor, Posted May 2nd 2011 In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Three years after that deadline, we’re still waiting. The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products. Although the U.S. gluten-free product industry is booming (revenues were $2.6 billion last year, up from $100 million in 2003), they still have quite a bit of wiggle room. The Washington Post explains that some companies “might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free.” Other countries including Canada, Brazil and Australia have defined gluten-free foods as containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food. Though the FDA has no set definition, it does offer a FAQ page about gluten-free labeling. On May 4, the world’s largest gluten-free cake will be brought to Capitol Hill to call attention to the issue. Currently, at least three million Americans have celiac disease, and 18 million have gluten sensitivity.
This Omelet Recipe Is Written On the Egg!
by Slashfood Editor, Posted Apr 29th 2011 Yes, it’s a gimmick. But it’s a pretty cool one. Who wouldn’t like an omelet recipe printed right on their egg? (Never mind that almost everyone knows how to make an omelet.) What’s cool here is that artist Dnewman came up with a clever use for the Egg-Bot, a 3D printer that can “draw on spherical or eggshaped objects from the size of a ping pong ball to that of a small grapefruit.” But as one commenter over at Boing Boing points out: “Why print the recipe for two servings on one egg?”
Why Jewish Food Disappoints
by Slashfood Editor, Posted April 29, 2011 We’d be too afraid to knock Grandma’s matzoh ball soup (and, seriously, it is delicious), but Josh Ozersky has no such qualms. He argues in his TIME magazine piece that Eastern European Jewish food just isn’t that tasty. Dissing on kugel? He should probably watch out for all those bubbes out there--they’re fierce when wielding wooden spoons.
Burger King To Eliminate Gestation Crates, Chicken Cages By 2017
stock in 52 companies that use animal products so that it can attend shareholder meetings and submit proposals for improved animal welfare policy.
The movement by U.S. food corporations toward more humane treatment of animals experienced a whopper of a shift Wednesday when Burger King announced that all of its eggs and pork will come from cage-free chickens and pigs by 2017.
Conventionally raised eggs come from hens confined in battery cages that give them roughly the same footprint as a sheet of standard notebook paper. Most pork comes from sows that are confined during their four-month pregnancies in narrow crates. “For every cage-free egg or piece of bacon from a gestation-free pork system that Burger King sells, animals have been spared lifelong confinement in a cage so small they can barely even move,” said Matthew Prescott, the HSUS food policy director.
By TRACIE CONE 04/25/12 10:05 AM ET
The decision by the world’s second-biggest fastfood restaurant raises the bar for other companies seeking to appeal to the rising consumer demand for more humanely produced fare. “So many tens of thousands of animals will now be in better living conditions,” said Wayne Pacelle, president of the Humane Society of the United States, which has been pushing Burger King and other corporations to consider animal welfare in purchasing policies. “Numerically this is significant because Burger King is such a big purchaser of these products.” The decision by Burger King, which uses hundreds of millions of eggs and tens of millions of pounds of pork annually, could represent a gamechange in the egg and pork supply business as a huge new market has opened up for humanely raised food animals. Already 9 percent of the company’s eggs and 20 percent of its pork are cage-free. The Miami-based company steadily has been increasing its use of cagefree eggs and pork as the industry has become better able to meet demand, said Jonathan Fitzpatrick, chief brand and operations officer. He said the decision is part of the company’s social responsibility policy. “We believe this decision will allow us to leverage our purchasing power to ensure the appropriate and proper treatment of animals by our vendors and suppliers,” he said.
The issue of the treatment of pigs raised for pork has recently developed. This year, Smithfield Farms and Hormel committed to ending the use of gestation crates by 2017. “This is an issue that just four to five months ago was not on the food industry’s radar,” said Paul Shapiro, vice president for farm animal protection at the humane society. “Now it’s firmly cemented into the mainstream in a way that I think few people would have imagined.” HSUS has been pushing for more than a decade for large-scale purchasers of animal products to ensure that they are raised humanely. The organization owns
It also has used undercover operations to show the conditions some food animals endure.
In 2007, Burger King became the first major fastfood restaurant chain to incorporate animal welfare issues into its purchasing policies when it began sourcing at least some of its pork and eggs from cage-free
suppliers. The hens are still housed in a barn, but they have room to roam, and perches and nesting boxes. While some companies have been responding to consumer demand by incorporating some percentages of cage-free eggs into their purchase orders, the landslide passage by voters in 2008 of California’s Proposition 2, which will ban chicken cages and gestation crates by 2015, caused buyers and suppliers nationwide to take notice. Since then, studies have shown that shoppers are willing to pay more for products they believe are produced to higher animal protection standards. Since then, Wal-Mart and Costco have transitioned their private-label eggs to 100 percent cage-free. Unilever, which uses 350 million eggs a year in its Hellmann’s mayonnaise brand, is switching to 100 percent cage-free, and others such as Sonic, Subway, Ruby Tuesday chain restaurants, and manufacturers such as Kraft Food and ConAgra Foods are incorporating some percentage of cage-free eggs in their products. Egg and pork producers have argued that easing confinement standards for animals raises production costs and makes those who adjust their practices less competitive. That prompted the egg industry’s largest trade association, the United Egg Producers, to team with HSUS in seeking federal legislation this year that would double the size of the cages in which 90 percent of the nation’s 280 million laying hens are confined. Industry officials who have argued against cage-free eggs say hens are safer and eggs are less likely to be diseased in a cage system of hen housing. “Our attitude is our producers believe in consumer choice and if that’s what their consumers want to buy, they’ll produce cage-free eggs for the marketplace provided the customer is willing to pay the additional cost,” said Gene Gregory, president of the United Egg Producers. Some studies have shown that raising hens cage-free adds 1 cent to the cost of each egg. It’s unclear how much more it will cost to raise pork outside of gestation cages.
Earlier this year, McDonalds and Wendy’s announced that they have asked their pork suppliers to outline their plans for elimination of gestation crates without setting a timetable.
Once again readers, we have found some crazy recipes from resteraunts around the globe! This month features foods that chefs have created out of cereal!
Planet Hollywood could arguably be the world leader in cooking with cereal. The chain has supposedly been cooking up chicken tenders breaded with pulverized Cap’n Crunch and corn flake cereal for years. Although the cereals aren’t mentioned on the restaurant’s website, they’re detailed in this 1995 recipe in the Orlando Sentinel, which was provided by then executive chef Jeff Weiss.
When it comes to wacky ingredients, you may not have to look further than your own pantry. At least that’s the case for chef Billy Klein, who heads the kitchen at Café Saint-Ex in Washington, D.C. The ever-imaginative toque, who admits to dabbling with cereal dishes since his early 20s (he’s now 31), recently introduced a new grilled Tallegio cheese sandwich with shaved apples at his restaurant. The twist? The bread is crusted with crushed Fruity Pebbles.
Momofuku Milk Bar, the brain child of celebrated chef David Chang, is famous for its ice creams infused with cereal. The wildly popular cereal milk ice cream is available all the time, but be on the lookout for other flavors available for a limited time, like Lucky Charms soft serve, seen here. They recipes are all dreamed up by Momofuku pastry chef Christina Tosi.
The menu always changes at Wolvesden, the secret 13-course supper club in Los Angeles run by former Thomas Keller employee Craig Thornton. But check out this offering from 2010: Cereal milk ice cream with a brown-butter-coffee treat of puffed rice. “Cooking with cereal is, you know, it’s fun. It’s like being a kid again,” Klein told HuffPost. That said, not everyone thought the combo was a good idea at the start. “Everybody was against me on it at first,” he explained. “My wife thought I was a little crazy, my executive sous chef was like, ‘That’s going to be weird.’ And I was like, I’ve got to try it! And it worked out pretty good.” Klein isn’t the first to experiment with sugary morning cereals. Chef and television personality Sam Zien visited “The Today Show” a few years back to share his recipe for Cap’n Crunch-seared tuna. His reasoning is based a bit more on practicality than Klein: “I like to try and use things for more than one purpose,” Zien told host Al Roker. “Dollars go further, you’re not throwing junk out, it’s all very good.” The Planet Hollywood chain also allegedly uses Cap’n Crunch and Corn Flakes cereals in its popular longstanding dish, “World Famous Chicken Crunch.”
Mad Donna’s in Nashville has a sweet secret that makes its French toast really pop: Cap’n Crunch cereal.
RESORT & CASINO • LAS VEGAS
Thieves Prey on Starbucks Customers by Jason Best
Starbucks has done just about everything it can to make you as comfortable as possible and to turn its ubiquitous coffee shops into your home away from home but maybe it’s made you too comfortable.
“Customers should always be aware of their surroundings, whether at one of our stores or elsewhere.” One important difference between your living room and your local Starbucks is (presumably) you don’t have an army of strangers traipsing through your living room as your kick back with your iPad and your morning cup of coffee. It seems obvious enough, but apparently, according to the New York Times, it’s a distinction that’s increasingly lost on a number of people and they’re losing their purses, wallets and laptops, too.
chair. The same goes for those harried folks who save a table with a cell phone or run to the bathroom and leave their laptop behind only to return to an empty table. The Times doesn’t give any statistics as to how many thefts are occurring at Starbucks in New York or elsewhere, just anecdotal evidence from cops who have even gone so far as to use decoy purses or laptops at the coffee shops in order to snare thieves. Not surprisingly, Starbucks doesn’t appear eager to have it’s customer think that they still can’t go there to sink into a leather club chair and lose themselves in their Chai Soy Lattes. A terse reply from corporate headquarters to the Times read: “Customers should always be aware of their surroundings when in public places, whether at one of our stores or elsewhere.”
It turns out that customers lost in a haze of cappuccino foam and engrossed in the blue glow of their computer screens make perfect targets for pickpockets, who have no qualms lifting your wallet out of the coat you’ve so casually tossed on the back of a
Is Tony the Tiger Out of the job?
Mother’s Day made delicious
by Jason Best, Posted April 28, 2011
Give Mom the gift that does everything and then some: the do-it-all Stand Mixer.
Is the federal government about to put Tony the Tiger out of a job? In the face of a national epidemic of childhood obesity, a collection of federal agencies has been working for two years now to come up with a set of voluntary guidelines that would restrict what foods can be marketed to kids. Food companies and marketing groups rejected a set of proposed guidelines last year, and the government has repeatedly postponed releasing new ones. But as the Associated Press reports, the feds may finally pull the trigger as soon as today. Apparently, the AP reporter got a sneak peek at the new guidelines and writes that “companies would be urged to only market foods to children ages 2 through 17 if they are low in fats, sugars and sodium and contain specified healthy ingredients.”
Share our family of Kellog’s cereals with your family.
With the purchase of two 6-ct. or larger Kellogg’s Nutri-Grain cereal bars
With the purchase of two select Kellogg’s Special K fruit crisps or bars
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Mad Cow Disease Discovered at CA Dairy Farm
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By Kiri Tannenbaum April 27, 2012
The two words beef eaters were hoping to never hear again have returned to the headlines: mad cow. This time, however, the affected animal was not found at a cattle ranch, but rather at a dairy farm in California. According to the Associated Press, this discovery was only the fourth case of mad cow disease to ever be found in the U.S. The incident happened on Tuesday during a routine inspection at a transfer facility when a sick cow appeared to be “lame” and unsteady. The animal is believed to be over 10 years old and, according to CNN, was found at Baker Commodities Inc., a rendering facility in Hanford, California. The cow was owned by a dairy farmer in Tulare County, which is the number one dairy producer in the country. Executive Vice President Dennis Luckey told CNN, “We are in the business of removing dead animals from dairies in the Central Valley. As part of that program, we participate in the BSE surveillance program.” The sick cow was euthanized and the carcass is under quarantine, but the USDA does not believe there are any risks to the milk supply. However, that’s not
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stopping two South Korean retailers and a division of Britain’s Tesco from suspending all sales of U.S. beef. Mad cow, bovine spongiform encephalopathy (BSE), is a fatal disease that causes the body to form a prion, an abnormally shaped protein, which eventually enters the brain and kills the cells. When contracted by humans the deadly disease, Creutzfeldt-Jakob, would be detected by the presence of unusual psychiatric symptoms and behavioral changes. The Centers for Disease Control and Prevention states the odds of contracting the disease is less than one in 10 billion. Mad Cow first topped the news in 1986, when the disease killed 184,000 cows worldwide and killed more than 150 people. It caused global panic. Since that time, stricter inspection has been enforced and discovery of BSE has been very rare. According to Dr. Bruce Akey, professor of veterinary medicine and director of the Animal Health Diagnostic Center at Cornell University, this instance of mad cow is extremely rare. He told Reuters, “this is an extremely isolated, atypical event.”
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R. Lee Ermey does it with intimidation...how will you?
Published on May 2, 2012