Archive for the 'Marketing' Category

If your kids don’t want broccoli, maybe they’ll want Disney broccoli

October 20, 2016

The magical quality of vegetables or fruit was never made clear to me as a child. They were something we ate as a matter of what we were told to do. Not having sugared cereals in the house as a rule made us less susceptible to the kid-targeted messaging of my youth. Now if Disney had been hawking broccoli to me as a child, I might have grown up vegetarian.

By Abha Bhattarai

The Washington Post October 19, 2016
(featured in Los Angeles Times October 20, 2016)

It’s come to this, America: Disney-branded fruits and vegetables.
Dole Food Co. said Friday it is partnering with Walt Disney Co. to market fresh produce to children nationwide. Characters from Star Wars, Marvel and Pixar films will now help hawk blueberries, bananas and broccoli.
“Disney and Dole have a shared mission of providing high quality produce to help families lead healthier lives,” Josh Silverman, executive vice president of global licensing at Disney, said in a statement.
The companies did not disclose the terms of the deal, nor did they say whether Disney-branded produce will be priced higher than nonbranded fruits and vegetables when they hit grocery shelves next month.

Last year, Burbank-based Disney partnered with Sage Fruit Co. for a similar campaign to promote the movie “Star Wars: The Force Awakens.” Darth Vader helped market bags of apples; Yoda hawked green grapes.
Using well-known characters to sell nutrition is nothing new. Popeye famously persuaded children to eat spinach, and generations have grown up chewing Flintstones vitamins. In the 1990s, hundreds of dairy-mustached celebrities helped revive milk’s popularity with the “Got Milk?” advertising campaign.

“It’s not difficult to slap a character on a food and get kids to love it,” said Rob Frankel, a Los Angeles-based branding expert. “But these days, anybody who tries to sell anything to kids also has to appeal to the parents. This is a way for Disney to prove to Mom and Dad: ‘See? We care about the health of your kids.’”

That’s different from the way items were marketed in the 1970s and ’80s, Frankel said. Back then, advertisers were focused squarely on appealing to children. General Mills, for example, marketed its popular line of sugar-laden cereals with characters such as Franken Berry and Count Chocula, while Pillsbury used cartoon figures Goofy Grape, Lefty Lemonade and Freckle-Faced Strawberry to promote its line of Funny Face powdered drinks.

“It was all about the nag factor,” Frankel said. “If companies sold the kids on it, eventually they’d whine and beg enough that Mom and Dad would buy it.”

But that began to change in the 1990s, he said, as baby boomers took a more hands-on approach to parenting. “All these helicopter parents needed to be told, ‘Mom and Dad, here’s the best thing for your kid,'” Frankel said.

As a result, companies shifted their marketing tactics to appeal to parents. They began adding phrases such as “all natural” and “no sugar” to their labels, and emphasized health-related benefits. Disney’s partnership with Dole — based in Westlake Village — is a step even further in that direction, Frankel said.

“Now they can get you from both sides,” Frankel said. “The kid is happy because it’s got a Disney princess on it, and Mom feels good because she’s buying a vegetable.”

http://www.latimes.com/business/la-fi-disney-dole-20161019-snap-story.html

[rede]Sign of the Times

February 27, 2014

Accessing nutrition information has always been a bit of a challenge. Even Burkey Belser who designed the original nutrition label has spoken about the complexity of presenting data which is part scientific and part public policy: “As soon as you make an item on the nutrition label bold, you are venturing into public policy, which was the challenge of the design initially.” (http://www.foodnavigator-usa.com/Regulation/Nutrition-label-update-A-tweak-or-an-overhaul?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright)

Today’s New York Times reports that the time is right for re-design and the public will certainly take notice. With daily media reports on how fat we are as a nation, the use of graphic design to change our behaviors sounds downright propaganda-like. The content of the nutrition label will remain the same, part science and part public policy. But through the magic of typography, the communication about a food’s “value” to the body (consuming the food) will change in very noticeable ways.

Cheers!

Nutrition-Label-RedesignNew F.D.A. Nutrition Labels Would Make ‘Serving Sizes’ Reflect Actual Servings

By SABRINA TAVERNISE FEB. 27, 2014

WASHINGTON — The Food and Drug Administration for the first time in two decades will propose major changes to nutrition labels on food packages, putting calorie counts in large type and adjusting portion sizes to reflect how much Americans actually eat.

It would be the first significant redrawing of the nutrition information on food labels since the federal government started requiring them in the early 1990s. Those labels were based on eating habits and nutrition data from the 1970s and ’80s, before portion sizes expanded significantly, and federal health officials argued that the changes were needed to bring labels into step with the reality of the modern American diet.

“It’s an amazing transformation,” said Dr. Margaret A. Hamburg, commissioner of the F.D.A. “Things like the size of a muffin have changed so dramatically. It is important that the information on the nutrition fact labels reflect the realities in the world today.”

The proposed changes include what experts say will be a particularly controversial item: a separate line for sugars that are manufactured and added to food, substances that many public health experts say have contributed substantially to the obesity problem in this country. The food industry has argued against similar suggestions in the past.

“The changes put added sugars clearly in the cross hairs,” said Dr. David A. Kessler, who was commissioner during the original push for labels in the 1990s. “America has the sweetest diet in the world. You can’t get to be as big as we’ve gotten without added sweeteners.” Millions of Americans pay attention to food labels, and the changes are meant to make them easier to understand — a critical step in an era when more than one-third of adults are obese, public health experts say. The epidemic has caused rates of diabetes to soar, and has increased risks for cancer, heart disease and stroke.

The proposal will be open to public comment for 90 days, and it will take months before any change is made final. In a special concession to industry, the agency is allowing companies two years to put the changes into effect.

The Obama administration will promote the measure in an anniversary event at the White House on Thursday for Michelle Obama’s “Let’s Move” campaign, which aims to reduce obesity in the United States. Dr. Hamburg and Kathleen Sebelius, the health and human services secretary, are expected to be among the participants.

It was not clear how the food industry would react to the proposed changes, which Michael R. Taylor, the agency’s deputy commissioner for foods, estimated would cost about $2 billion to carry out. (He also said the health benefits could eventually be as much as $30 billion.) The Grocery Manufacturers’ Association, an industry group, said, “We look forward to working with the F.D.A. and other stakeholders.” It added, “It is critical that any changes are based on the most current and reliable science.”

Public health experts applauded the proposed changes, which they said were long overdue.

“I really like them. I’m kind of stunned actually,” said Marion Nestle, a professor in the department of nutrition, food studies and public health at New York University. The proposal “emphasizes calories; it’s got added sugars; it fixed the portion-size problem.”

She added, “My prediction is that this will be wildly controversial.”

In all, the agency has proposed changing the serving size in about 17 percent of the approximately 150 categories of packaged food, Dr. Hamburg said. It would also add labels to some foods that were not mainstream in the early 1990s, such as pot stickers, won ton wrappers and sun-dried tomatoes.

Twenty-ounce bottles of soda would be counted as one serving, rather than the 2.5 servings often listed now. And the serving size listed on cartons of ice cream, currently a half-cup, would be increased to one cup.

Continue reading the main story

“Half a cup of ice cream is absurd,” Professor Nestle said. “Unless you go to a really fancy restaurant, you’re lucky to come out under two cups.”

The American Beverage Association said that its members already counted 20-ounce bottles of soda as one serving on the label, a commitment they made several years ago as part of Mrs. Obama’s “Let’s Move” campaign. Tracey A. Halliday, a spokeswoman, said that members also show calorie counts on the front of bottles. An F.D.A. spokeswoman said that the one serving count was not a federal requirement and was practiced by some producers, but not all.

Getting nutrition labels on food packages was a major battle. Dr. Kessler, the F.D.A. commissioner at the time, said the fight went all the way to the Oval Office, where President George Bush sided with the agency in what was considered a major victory for public health. More recent efforts have stalled, he said, including a push to get restaurants and movie theaters to put calorie counts on menus and efforts to put codes on the front of food packages to signal how healthy or harmful a food is.

He called the proposed changes “one of the most important public health upgrades in this decade.”

Other public health officials were skeptical, arguing that too few Americans use nutrition labels for the changes to make much of a difference. Others argued that restaurants, which are a major source of calories for Americans and have increased portion sizes substantially, are the biggest offenders.

“This is a false victory,” said Barry M. Popkin, a health researcher at the University of North Carolina at Chapel Hill, whose project to map what Americans eat has found that the average American consumes 300 calories of added sugars per day. “It will affect just a small segment of consumers who carefully study nutrition fact panels.”

Dr. Hamburg said that the changes were meant to improve “people’s awareness of how much and what they are eating” but could also have a helpful side effect. Detailing calories and portion sizes can be a strong market incentive for food companies to adjust what they put in food, she said. For example, when the agency last tinkered with labels, adding a category for trans fats in 2006, companies soon reduced the amount they added to food.

http://www.nytimes.com/2014/02/27/health/new-fda-nutrition-labels-would-make-serving-sizes-reflect-actual-servings.html?hp&_r=0

The Fine Art of Fine Dining at @Alinea

November 27, 2012

After you view the video of a dessert being created by Chef Grant Achatz, please read more about Alinea Restaurant where you purchase tickets rather than schedule a reservation.

http://www.youtube.com/watch?v=afGpptxz_qE&feature=related

Visit their site at www. alinearestaurant.com, or better still, visit the restaurant, located in the Lincoln Park area of Chicago, 1723 North Halsted. No walk-in dining options. All dining must be ticketed. Although tickets are transferrable, they are nonrefundable. Chicago, home to many fine restaurants including Henri, EL Ideas, Acadia, Everest, L20, Moto, Naha, and Schwa among others, is a destination where chefs and foodies pilgrimage. Even aspiring locations, like Goosefoot, make their mark with innovative combinations and redefining American (new) cuisine. Alinea brings the dining experience to a new level as artform/performance.

If you can’t secure your New Year’s reservation… TICKETING – which opened Nov 7 – you can still purchase the cookbook, Alinea on Amazon. Since dining, food, and art are fused at this restaurant, it would make sense that it is more suited for coffee table than kitchen as a cookbook.

“A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement–brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz’s cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea’s role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.”

[http://www.amazon.com/Alinea-Grant-Achatz/dp/1580089283]

If visiting Alinea’s website to buy tickets for your first dining “event” at Alinea proves to be fruitless, I can share some online advice from fellow California foodie, Kim T. of Tustin, CA:

“Tip:  Stalk their facebook page for “day-of” openings.  We were able to snag a 2-seater for prime-time that night.  Btw, our table could have easily seated 4 people so it depends on the luck of the draw.  I guess we were really lucky.”

Here’s to discovery!

Organic is the new Placebo @NPRinskeep @KCRW

November 12, 2012

My grandfather loved to say, “I’ll take the placebo, please,” then smack his lips on the end of his Meerschaum pipe with a grin. He just loved to say it. I can hear the smile in his voice. As a chemist, placebos to him represented the power of words, power of labeling to create a desired effect from an inert treatment. No science, more fiction. No side effects, just thinking that calling something a cure, you would feel assured, feel cured or perhaps even be cured. He just loved to say it. And he also dutifully took his prescribed medication, his daily aspirin, knowing that no placebo effect would fool his high blood pressure. His wisdom was always there, in his jokes, his lectures, his advice, his letters.

The idea of a placebo having the power to change our minds really struck home with me when I first heard him say it; marketing is kind of a placebo. Marketing is words, trying to assure you, change your mind, make your life better, stay with you. In an earlier blog post, I wrote about the phenomena of labeling food as “vegan” finding that fascinating because of the unwanted stigma, associating animal-free food with something tasteless or worse. Power of words and not effective marketing, right?

The label “homeopathic” is a placebo, for example. At one point in his letters, my grandfather dismissed homeopathic remedies as, “an expensive pack of placebos.” This was at a time when I was married. Ulcer medication that had been taken for more than a decade wasn’t working for my soon-to-be ex-husband, and he was convinced that switching to homeopathic remedies would be effective. Grandfather knew better. I hadn’t thought about this foolishness much until this last fall.

“Why Organic Food May Not be Healthier For You,” was a story on NPR I heard in early September. As I heard it, my thoughts went zipping to my grandfather. I was actually zipping along the northbound 110, about 70 mph, driving to work. Don’t get tense. The 110 commute is far more scenic, much less stressful and even faster than a single commute on the 405 ever was. My three years of commuting on the 405 sucked a joy from life that I will never get back. Being on the 110 was a treat by comparison. This morning like most mornings heading to work I was joined by broadcasts from KCRW. Radio is the source of my imaginary friend community now, those familiar voices that live in my car, unlike the childhood imaginary friends. Grandfather heard NPR stories on KUHF. On many a visit, he would encourage me to join him and his imaginary friend John Lienhard for the airing of The Engines of Our Ingenuity show. (www.uh.edu/engines/about.htm)

The voice of David Green was joined by Steve Inskeep (“I’m Steve Inskeep”) as they began talking about organic foods, how much people buy and about a Stanford University Medical School study. The study concluded that “there’s hardly any conclusive evidence at all of health benefits if you choose organic.” Placebo alert! I turned up the volume and signaled to change lanes. My grandfather would love this story; “as far as scientists are concerned…”organic was the new placebo. I heard that Stanford was raising the distinct possibility that foods grown without synthetic pesticides or fertilizers were no more, no less nutritious than conventionally grown produce. My mind flashed to my last shopping experience at Albertsons, where organic produce was segregated into different bins and boasted higher prices. Organic cucumbers often look like the smaller, less sexy version of conventionally grown cucumbers. And I pay more for the label – the label which makes me feel less guilty for food that isn’t actually healthier? Score 1 for marketing.

On the ballot in California, one of the 11 proposed measures took up food labeling as its cause. This interested me but I quickly found myself against it. Organic farmers were strongly in favor of labeling requirements on genetically modified foods. The requirement would exempt restaurants and certified organic growers from identifying foods as modified, while the administrative cost on the state was anticipated to be more than $1 million. Who benefits? Not the smaller regional farmers who can’t afford the costs of certifying their crops. And the lawyers win, as always with lawsuits that would result when growers were found out of compliance. It was defeated 53.1% to 46.9% and labeling for genetically modified foods was found an ineffective placebo. The Just Label It movement is afoot to force the hand of the FDA to address the labeling elephant in the room. My grandfather would love that fight.

He would have. Shortly after NPR aired the story on organic foods, my grandfather passed away. I can never again share the NPR stories, conversations or even blog posts again. I miss him very much. His words, his wisdom as a chemist, an organic gardener, and a grandfather have a profound impact on me. In exploring the intersection of food and discovery, I find myself keeping the spirit of “placebo” close, and the words of my grandfather closer.

 

@Zagat A food by any other name would sound as odd!

May 17, 2012

Kelly Dobkin, Zagat writer, names 10 oddly-named foods which are, to American consumers, foreign. The name of each food does not reflect an inedible combination but rather an unexpected one. Vegemite, that horrific “brown Australian food paste made from yeast extract” (Wikipedia) did not make the list.

One item in the informative slide show (see link below), reminded me of some food packaging gaffes I cherish.

http://blog.zagat.com/2012/05/10-crazy-food-names-explained.html?zagatbuzzid=may12week3&utm_source=blog&utm_medium=email&utm_campaign=blog20120516

In my community, where there are many Asian markets, access to Japanese and Korean packaging is plentiful. Studying packaging design at Art Center, I delighted in the ways a simple attempt at marketing a food could go so wrong in translation. Seeing the photo of Poccari Sweat in Zagat’s slide show, I giggled. A decade ago, when co-workers on the Marketing Team joined me at Mitsuwa or Marukai market food court for lunch, we would bring back purchases of packaging to the office. Poccari Sweat or “calpis” water never failed to elicit a smile. Lemon drops promising “refleshing flavor” added to the evidence of linguistic confusion. I toast Darth who seems to be reintroducing English to students of Binghampton University – this pocky’s for you!

Teacher Tom Robb blogs about the inclusion of English into Japanese:

http://ejtopics.blogspot.com/2007/07/japanese-food-product-packaging.html

Do we American English speakers take for granted the gold standard of a language that absorbs foreign words into the vernacular with ease? Evidence of our words inserted in the conversations of non-native English speakers can often sound really wrong. “On trouve ces substances chimiques dans toutes une série de produits, comme les shampooings” exchanges the verb shampooing for the noun shampoo, as in “these chemicals are found in a number of products, for example shampoo.” Are we more fluid or fluent?

I will close this nostalgic post with foods for thought:

http://www.weirdasianews.com/2010/01/21/20-strangest-japanese-candies/

Bon Appetit

@213Nightlife @SonnyMcLeans @PATRICKMOLLOYS Time for a little bit of the Irish on March 17

March 4, 2012

St. Patrick’s Day

What does the Catholic patron saint of Ireland (born a pagan in Wales) have to do with wearing green and drinking too much beer? On March 17, when people might decorate their office cubicles with shamrocks, they don’t realize they are actually celebrating a “holiday” originated by Irish-Americans. It was first celebrated in America in Boston, Massachusetts in 1737. St. Patrick’s Day is rich in detailed folklore and myths – bagpipes, leprechauns and pots of gold, driving out of the snakes, Catholic folkheroes, shamrock and kilts, serving whiskey, wearing of the green and avoiding orange. Today, St. Patrick’s Day is a great way to create unity with parades and to create business for pubs and bars. It’s all in the marketing!

Cheers! What do people tip back when they drink on St. Patty’s Day? The most popular by far is Guinness, legendary Irish stout. Whiskey is part of the folklore, with the legend of a dishonest innkeeper getting his come-upance from St. Pat. Try an Emerald Isle martini with crème de menthe in lieu of vermouth. Try a Dublin Handshake blending Bailey’s Irish cream, whiskey and sloe gin with ice. Every drink can be a version of a margarita – try the Irish Cactus, bringing together tequila and Irish Cream. Or just plain Irish Coffee – Irish whiskey, brown sugar, whipped cream and hot coffee. Please celebrate safely with a designated driver or a cab-ride home.

Did you give up drinking for Lent this year? The feast day for St. Patrick always falls in the midst of Lent – a 40 day period (excepting Sundays) between Ash Wednesday and Easter when Christians choose to abstain from temptations as a religious practice. If March 17 is just a type of half-time break in Lenten observation for having fun and making merry, do we have a pass to go a little wild in the name of a saint with a lot of hype?

Whatever the case, St. Patrick’s Day in 2012 does fall on a Saturday which offers Los Angeles pubs and bars a rare opportunity to show off their St. Patrick’s Day best and not on a school night, as it were. There are lots of choices! You can’t trust CitySearch for listings – both inaccurate and unreliable.

Casey’s Irish Pub

http://www.bigcaseys.com/info.cfm

@213downtownla or @213Nightlife

613 South Grand Ave., Downtown Los Angeles 90017

http://213nightlife.com/st-patricks-day

“The biggest St. Patrick’s Day celebration in Los Angeles takes over two city blocks! Free admission + food, drinks, games & giveaways!”

Additional bars in the @213 group also offer specials

Great website!

 

Hennessey’s

http://www.hennesseystavern.com/

8 Pier Ave., Hermosa Beach 90254 – original location

313 Manhattan Beach Blvd., Manhattan Beach 90266

Dana Point, Laguna Beach, La Jolla, Las Vegas, San Diego, Seal Beach

Among “the Southern Californian restaurants, Hennessey’s have proven to be a resounding success – demonstrating atypical longevity and prosperity.”

 

Brennan’s Pub

http://brennanspub-la.com/

4089 Lincoln Blvd., Marina del Rey 90292

Festivities start at 6:00 am with breakfast and continue until 2:00 am the next day. Just try to resist green beer.

Rough website, no social media

 

Tom Bergin’s Tavern

http://tombergins.com/

The oldest Irish establishment in Los Angeles was founded in 1936 by Tom Bergin, a former lawyer turned publican. Under reconstruction and scheduled to reopen in Fall. According to Grub Street, this is “the first time in 76 years that the bar won’t be serving the holiday crowd.”

CitySearch will mislead you to think Tom Bergin’s Tavern will be open for business.

No social media

 

Molly Malone’s

http://mollymalonesla.com/

575 S. Fairfax Ave., Los Angeles 90036

Owned and operated by the same Irish family for 32 years. Live music.

No social media

 

Joxer Daly’s

http://www.citycheers.com/templates/one/index.php?vid=6806

11168 Washington Blvd, Culver City 90230

American cuisine in “one of the best bars in all of los angeles.”

No social media

 

Sonny McLean’s

http://www.sonnymcleans.com/

@SonnyMcLeans

2615 Wilshire Blvd., Santa Monica 90403

“Boston Sports Headquarters” offering traditional New England and Irish favorites.

 

Patrick Malloy’s

http://patrickmolloys.com/

@PATRICKMOLLOYS

50A Pier Ave., Hermosa Beach 90254

 

@burkeybelser @WSJ Please read before you buy and eat

December 13, 2011

Interesting news bit from this morning’s paper: “A simulated grocery-shopping experiment found that consumers have a limited attention span for nutrition labels on food packaging, and that they read the labels far less frequently than they say they do, according to a study in the Journal of the American Dietetic Research.” Being better informed could influence consumers to make smarter food choices. The Nutrition Facts are part of our nation’s visual literacy.

The graphic display of the nutritional information is a brilliant piece of information graphic design. Spend some time with it and you’ll notice how the layout facilitates the speed of reading information. Consider how a graph or a table would simply be wrong. According to Wikipedia (and I’ll give it the benefit of my belief): “The label was mandated for most food products under the provisions of the 1990 Nutrition Labeling and Education Act (NLEA), per the recommendations of the U.S. Food and Drug Administration.”

Did you know that a graphic designer was responsible for creating this nearly universally accepted standard of food packaging? This morning our attention goes to Burkey Belser, www.greenfieldbelser.com, and his work in services marketing. (Again Wikipedia chirps in: “President Bill Clinton issued an award of design excellence for the nutrition facts label in 1997 to Burkey Belser in Washington, DC.”) Thank you for some great design! Salut!

http://online.wsj.com/article/SB10001424052970204319004577088763110443628.html?mod=googlenews_wsj

Celebrate Local Color Gifting instead of Black Friday @Etsy @HandmadeNews @shoplocally @eatLocalGrown

November 24, 2011

We protest by camping in city parks, and acquiesce by camping in mall parking lots?! There is an ironic stench filling the air this holiday season. With reports on the radio and broadcast news about Black Friday creeping into Thanksgiving evenings this year, the focus of news has shifted from occupy to buy now. I feel empathy for the retail employees who are “strongly requested” by the boss to cut short their own family celebrations and work on Thanksgiving. The greater good of society, which does include we the 99%, is not being included in the underlining agenda of the 1% – financial institutions, elected officials and especially the mega-Cthulhu-stores like Wal-Mart. Wal-Mart is a great example of disparity between the direct marketing to the 99% in order to serve the greed of the 1%.

Make this year one where you support local businesses and artists instead of the companies who offshore manufacturing, technical support, and drain the community of economic benefit.

 

@Etsy

http://www.etsy.com/

“The world’s handmade marketplace.”

 

@HandmadeNews

Handmade News: News and articles to keep you up- to-date. Etsy, ArtFire, and more!

 

@shoplocally

“When you shop with local merchants, more of your money stays close to home; supporting the parks, recreation centers, libraries and other things that make this community a great place to live.”

ShopLocally helps you find and support your local businesses, online.

http://www.ShopLocally.com

 

@eatLocalGrown

FIND, RATE & SHARE all the amazing Growers, Markets and Restaurants that produce, sell and prepare locally grown food! It’s the YELP* for local food!

 

Suggestion: buy a baking pan from a locally-owned store, make a cake or bread pudding in it, gift it with the recipe to a friend who might be too busy to bake. Set an example, share a smile and enjoy a moment of culinary creativity in a warm kitchen as the weather cools. Win win!

 

Happy Holidays and may the stress not find you this year!

@EaterLA 1st evah Chinese Food Week 2011 special menus @ChurchStateLA @PiccaPeru @ConeyDogLa @SmithHouseLA

November 1, 2011

Chinese Food Week – Eater’s exploration of “Chinese food” in Los Angeles: see website for interviews, maps, guides, tips, and secrets from some of this city’s known and unknown gems.

http://la.eater.com/archives/2011/10/31/welcome_to_eater_first_ever_chinese_food_week_2011.php

Several of Eater’s very favorite non-Chinese restaurants are offering special menu items for a limited time only, made just for Chinese Food Week. Did Sun Tzu ever write on the Art of Food War – the definitive work on restaurant marketing strategy and business operations? This “ode to Chinese food” lacks some respect to venerable established and great Chinese restaurants in Los Angeles. Mànmàn chī!

@ChurchStateLA
www.churchandstatebistro.com
1850 Industrial Street at Mateo Street
Confit Duck Spring Roll, $9, served at dinner (except for Sunday night).

@PiccaPeru
www.piccaperu.com
Peruvian cantina 9575 west pico blvd., L.A. with tons of love
Alpaca Spring Rolls with Pineapple Aji Amarillo Dipping Sauce, $13, served at dinner.

http://tingabuena.com/
Tinga-licious on 142 South La Brea L.A., (Jonathan Gold-stamped, broken web links and no social media mojo and food truck in the planning stages)
JuanTon (short rib with five spice and Chinese mustard, rice, mushrooms, pickled red cabbage, green cabbage, cilantro, bean sprouts, Thai chili, and special sauce in a burrito) with “salsa” on the side, $12.50, served at lunch and dinner (takes 15 minutes to make).

@ConeyDogLa
www.coneydogla.com
Sunset Blvd. next to Whiskeyagogo
Chow Dog Roll (noodles, cabbage, egg, hot dog, and soy sauce rolled and fried), $5.95, served all day, this week only.

@SmithHouseLA
www.SmithHouseLA.com

10351 Santa Monica Blvd., Century City, (across from Westfield Mall), Chef Angelo Sosa
Black Bean and Garlic Rice Bowl, $13.99, served at lunch and dinner.
Open Table reservations

@SierraNevada Here’s to Hops!

October 24, 2011

Sierra Nevada Brewing Company will soon be launching its Pale Ale in a can – an innovation for a craft beer pioneer. With the goal of “making quality beer with the finest ingredients available,” Sierra Nevada http://www.sierranevada.com/ has become a leading innovator in the brewing industry thanks to founder Ken Grossman’s passion and vision. The tradition of using wholecone hops and age-old brewing techniques was revived during the company’s start in 1978, followed by the renaissance/resurgence of craft beer with this tiny brewery’s beer sales in 1981. Hops give beer its signature flavor and aroma.
In October, we had a rare opportunity to visit Chico, CA and tour the Sierra Nevada (SN) Plant. It was a terrific, educational, and taste-enlightening experience, especially for someone like me who likes beer but doesn’t have the enthusiasm of a home brewer (or home brew wannabe).
If you love beer, you absolutely must go for an in-depth tour and see how SN preserves and teaches about the ancient and noble art of beer brewing. Contact 530/893-3520 for more information. They cannot accommodate any parties with children under the age of 12. Guests must be 21 or older to enjoy the tasting room.

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A commitment to sustainability is a leading distinction of the way in which the company is operated. Being sustainable impacts everything from recycling, composting, conservation, CO2 recovery to water treatments, ingredients, energy sources and human labor needs.
Rare is the employer that offers day care and health care on site. But SN does. Green practices also include constructing a rail spur which connects directly to the Union Pacific Railway main line, which SN uses to transport grains to the plant and later ship out fresh beer by rail. They can do this while keeping costs down and dramatically reducing the need for trucking and fossil fuels.
Although Chico does not enjoy sunshine all year round, SN boasts the largest privately owned solar arrays (panels) which cover the majority of buildings on campus and generate enough energy to meet clean energy goals, ultimately providing 25% of energy needs. More green practices are detailed on the website http://www.sierranevada.com/.
As a result of their commitment, SN has been recognized with awards for sustainable business practices from the State of California, the U.S. Environmental Protection Agency, and the CA Resource Recovery Association, among others.
We ended our tour with a beer sampling: Old Chico Crystal Wheat, Kellerweis, Northern Hemisphere Harvest, Pale Ale (the signature SN beer), Ovila Abbey Saison, Porter, Tumbler, and Torpedo. Because of the strong influence of hops on taste, we tasted beers from low to stronger hop content. It wasn’t the full Beer Camp (offered as a think-tank for beer brewers), but we enjoyed and sampled.
At this point, I fell in love in the newly completed tasting room! There I met a glass of special release, Ovila Abbey Ale, Saison. In collaboration with Sierra Nevada, the monks at the Abbey of New Clairveaux have helped bring Cistercian style brews to America. Thank William Randolph Hearst who in 1931 who shipped the 12th century Spanish medieval Santa de Maria chapter house stone by stone to northern California, then turned his attentions elsewhere. In 1984, the monks at the Abbey of New Clairveaux began rebuilding. Proceeds from sales of Ovila ales benefit the reconstruction efforts. See www.sacredstones.org
“This Saison farmhouse ale is in honor of the noble labor in which the monks engage. Hazy blonde in color, these rustic ales are designed to be complex and contemplative but also refreshing and drinkable after a day in the fields. With earthy and spicy aromas this Saison has notes of green grass, and a faint citrus tang. The body is light and layered with fruit and spice accents and a dry, peppery, and refreshing finish.” Absolute champagne of ale!
But I digress. I started the post with a claim that we would soon be able to enjoy Pale Ale in a can. Yes, this development is happening. With the move into canning, SN beer must be can-conditioned; previously SN brews were only bottle- or keg-conditioned. To guard against a loss of taste, there is some work and beta-testing at hand to ensure quality standards.
Although we in the tour had missed the official Oktoberfest celebration, our tour guide proudly shared that there would be cause for celebration when new line of canned Sierra Nevada was projected for distribution in Spring 2012. The introduction of canning marks an exciting development in distribution and availability of Sierra Nevada products. According to Bill Manley, “There are so many places where you can’t or won’t bring glass…up here in the foothills it just doesn’t make a lot of sense to bring a bunch of bottles with you in your backpack! Cans will only be a small part of our output, but we’re excited to see how they’re received.”
Here’s to Sierra Nevada for great taste from product to practices to vision and innovation. Cheers!