Food Safety By iPura®

100 Boston Food Bloggers - Part 5

2012-02-24T10:51:00.000-08:00

50 bloggers down, 50 to go in our series! If we've learned anything during the research for "100 Boston Food Bloggers," it's the realization that a city filled with bright, energetic, motivated and uber-social voices armed with social media tools will electrify an audience. Want to know about food in Boston and the New England area? Visit these blogs and you will feel like an honorary member of a tremendous community!:

Part 5

Smart people with talent, a sense of humor, subject mastery and a disembodied ego unleashed can be so scary! Unbelievable! Is there a phenomenal food blogger factory embedded off the Paul Revere Trail churning out mad genius writers? A secret lab at Harvard? This guy. Whoa. Want to know what's really going down in Boston? Need a slice of perspective, a full-course serving of context? McSlimJB. Start here and proceed with caution! Reading this blog feels like a walk through the shifting streets of Beantown, gritty and aloof, proud and resilient, sophisticated and stark, a booming voice playing rough, playing to win. If the Red Sox, Bruins, Celtics and Patriots were bloggers, they might resemble this one. He's a professional restaurant critic as well, writing for Stuff Magazine and Boston Phoenix. @mcslimjb on Twitter

Tales From a Kitchen Misfit is an example of the Boston food bloggers' propensity for raising awareness for important causes, tying their blogs into the personal fabric of their lives and weaving a narrative that transcends food as the main subject. Food is a doorway into meaning, relationships, experiences, knowledge, tactile and sensational engagement with the world, and that's what this blog reflects. She communicates the time-honored notion that food is community, to be enjoyed in context with the people and pursuits that put the flavor in living. On Twitter, she's @KitchenMisfit

Definitely another favorite, Cooking Whims seems to hit the perfect pitch and tone, delivering a tasty blog as delicious to read as the recipes and above-average food photography that populate this publication. We have expressed our appreciation for the food blogger talent in Boston and it just keeps growing. Like stones on the beach, each one as unique and marvelous as the next.  An aspiring blogger could look to Megan's work for inspiration and a roadmap to success. Ingredients: Genuine love of food; Kitchen savvy; Open heart; Sugar and spice. Directions: Blend the love and savvy into a smooth texture, adding sprinkles of warmth as you go; tap the emotional undertones of ingredients to enliven the dish; be true to your food so your food can be true to you.  Thank you, Megan!   @cookingwhims on Twitter.

Thoughful Eating is such a sweet-centered blog, unadorned with any flourish other than a desire to let us into her world as a fellow traveler passing through. Raquelle presents a range of recipes suitable for any occasion, along with restaurant reviews that paint a clear picture of the experience one may expect. The photography is deceptively entertaining, arousing an interest in the subject inside and beyond the frame. Romance threads through the blog, a photo essay of a loving couple, the Raquelle & Carlos Show! Thoughtful Eating feels like being invited to a friend's house to share a meal, to create new memories and discovery. She's @thoughtfuleats on Twitter

What started out as a personal journey of discovery following a trip to Guatemala has evolved into quite an expressive publication about cross-cultural exploration and celebration. Brian Knowles is The Gringo Chapin, bringing the world of Guatemalan food to life through his relationship to a native from Guatemala and through research on the internet. That's what makes food blogs so unique, a form that allows an individual to experience and grow through the filter of creation, of communication and reaching out to say something meaningful. Some things are enduring, some are not.  The Gringo Chapin is here to stay! @TheGringoChapin on Twitter

Very cool, very cool. Two Fat Kids delivers an excellent Tumblr experience, highlighted by often exquisite photography and incisive appraisals of a restaurant or particular dish. A good, solid food writer and keen eyed photographer work as a team, a "we" with attitude and swagger, fearless and fun.  Illustrating their perspective with clean, clear brush strokes, they are able to tell stories that enlighten and engage.   In Boston, there appears to be no end to the talent pool, characterized by content rich and valuable blogs like Two Fat Kids. On Twitter @TwoFatKids @kathrinhavrilla @IamChrisSanchez

Travel Wine Dine is the work of a marketing/public relations/social media blogger who taps into a blog's inherent power to help clients get the word out. Many may argue that a blog existing primarily as a vehicle for her professional aspirations to be paid for her work does not qualify as a "food blog."  To the contrary, by focusing her efforts and integrating her business plan into her publication, she has created a viable platform from which to cultivate an audience and provide value to her clients.  Transparent in her motives and advocacy, there is plenty in here for people to digest. @TraveleatloveMM on Twitter

Indulge Inspire Imbibe is another first-rate creation out of Boston, filled with dozens of restaurant reviews that would be as useful to locals as to tourists. A natural ease with fine dining experiences and then breaking the meals down into bite-size literature allows the author to create a rewarding journey that feels like restaurant-hopping with a close confidante. Reading these restaurant reviews is nearly as filling as the meals themselves. Good thing we reviewed her blog on a full stomach! Again, we are convinced that a factory in Boston produces exceptional food bloggers to unleash upon the world.   @Daisy_III on Twitter

Chocolate and Wine is written by a dancer and runner filled with energy and the will to push herself in her studies, hobbies, work and pursuit of good food. In addition to several good recipes and fair restaurant reviews, the blog provides a window into Marie's passions for healthy food, gyms and teaching dance.  Many blogs focus on the subject and shed light without revealing many personal details about the writer. Chocolate and Wine is the opposite, and reads like a semi-diary in which the reader plays a pivotal role as her life unfolds.  @chocoandwine on Twitter.

The Sailing Foodie is another solid food blog chronicling the adventures of a young woman exploring favorite dishes, honoring her Italian heritage, showcasing places to eat, festivals and fun with friends. The power of a blog to engage an audience on a more intimate level, to peel away the distance inherent in language, is on full display here as the author treats us to a front row seat to her quest for a great beer or delicious pizza, a healthy meal or filling snack. We were a little disappointed that the site did not include more seafood recipes, since she's an ocean advocate and professional. Seafood alone could fill up a good food blog, so hopefully more will be added over the coming months. On Twitter, @sailingfoodie

Each year in March, iPura either exhibits or attends the International Boston Seafood Show. Last year, we launched a blogger contest to spark a conversation at the show. This year, the 2nd Annual iPura Tweet & Blogfest at IBSS12 is expected to draw several of Boston's top bloggers to challenge last year's champion, The Passionate Foodie. Stay tuned for more reviews, too!

2nd Annual iPura Tweet & Blogfest At IBSS 2012

2012-02-17T09:28:00.000-08:00

Last year at the International Boston Seafood Show (IBSS), we sponsored the 1st Annual iPura Tweet & Blogfest to encourage conversation using social media. The turnout was better than expected, generating dozens of blog posts and a river of tweets. While the competition was close, blogger Richard Auffrey took home the first prize and this year, he expects to win again. He offers tips to competitors for defeating him in a guest post on our blog.

The IBSS is North America's largest seafood industry tradeshow, with 120 countries represented as exhibitors or attendees. Seafood resides at the crossroads of so many important issues, ranging from health and nutrtition, to sustainability and economic impact, and beyond. As such, we encourage not only food bloggers, but health, business, eco, fitness, nutrition, science, technology and even art or photo bloggers to attend as well. The stories, colors, flavors, issues and individuals located during this impressive three day offer an endless array of angles for coverage.

This year's 2nd Annual competition will offer two prizes!

$1,000 first prize sponsored by iPura
A Special Prize (tba) for best coverage of "Seafood Sustainability"

*To qualify for the prizes, bloggers must attend at least one day of show held at the Boston Convention & Exhibition Center, March 11-13, 2012.

Contest Rules:

a. Each participant must blog at least one entry and tweet a minimum of five times about the IBSS 2012. Bonus points for more volume will be awarded. The deadline for the last blog entry and tweet is midnight March 13.

b Associate publisher/editor Fiona Robinson of industry leading SeaFood Business Magazine will judge the event again this year. Her in-depth knowledge of the seafood industry and IBSS qualifies her as the ideal professional to select the winning blogger for the iPura prize. Winner will be judged on the following criteria:

For blog entries:

Content - choice of subject(s), strength and range of coverage
Creativity/Originality - points awarded for unique, strong voice and perspective
# of posts - the more posts, the better score
Depth - points awarded for swimming below the surface
Quality - overall quality as determined by the judge

For tweets:

Content - highlighting the show's diverse participants and issues
Sharability - volume and content of tweets that are retweeted and shared
# of tweets - the more tweets, the better

Bonus Points: This year, additional points will be awarded for integration of other social media channels such as Facebook, Pinterest, YouTube or others. While not mandatory, content created for these channels may earn an entrant extra bonus points to be factored into the overall score.

c. The winner of the grand prize receives a $1,000 award from iPura and will be featured in our post-show summary for this blog. The winner of the "Seafood Sustainability Prize" will receive a monetary award to be determined in the coming days. Last year's winner was featured in a Seafood Source announcement.

d. Blogger must use #IBSS12 as the hashtag for tweets.

e. There is no obligation to write about iPura and no bonus points or special consideration will be given to those who do. We do ask that the full title of the contest, "2nd Annual iPura Tweet & Blogfest at IBSS 2012" be used when referring to it.

f. Participating bloggers will be given a free entry pass for the show.

g. The award will be announced the following week and the prize money sent out thereafter.

To get a feel for the competition, here's one of the posts by last year's winner, The Passionate Foodie.

Thank you to all the bloggers who participated last year, many of whom have confirmed that they will return for another spirited competition and to revel in the endless sea of delicious samples. Arrive hungry and good luck to all the individuals participating in our 2nd Annual Tweet & Blogfest!

Food Safety Humor - Zombies, Lady Gaga & Sinatra Lighten Serious Topic

2012-02-09T13:55:00.000-08:00

Most people know that Food Safety is a serious subject, though many may not know just how serious. In the United States each year, 48 million people get food-borne illness, resulting in 128,000 hospitalizations and 3,000 deaths. Without question, Food Safety is one subject in which all can agree: all members of the supply chain, including the consumer, are responsible for creating a culture of awareness and Best Practices.

Getting the message out to the masses, to all the age groups, demographics and audiences in need of the critical knowledge about Food Safety, requires a broad scope of strategies and tactics. Humor is one of the most effective ways to address this vital topic, so we have compiled a list of some of our favorite videos, animations and articles that have tickled our funny bone.

Lady Gaga and Katy Perry Parody - Food Safety Awareness music video targeting media-savvy Millennials.

Food Safety for Zombies - 5 Myths - by Richard Auffrey - Food Safety's important for everyone. Except Zombies. What's the danger in cross-contamination or pathogens for the undead?

Food Safety Music - by Dr. Carl Winter. Animation and music by the "Elvis of E. coli, The Sinatra of Salmonella."

We know there is more out there, so we will be adding more as we locate them! Meanwhile please add Food Safety to all your meals, wherever you may be! No Joke!

Seafood Watch Updates Sustainable Seafood Criteria, Research & Rankings

2012-02-09T09:41:00.000-08:00

Seafood Watch is America's most influential voice to business decision-makers and consumers in the world of sustainable seafood. This valuable program of the Monterey Bay Aquarium speaks not only to the business community and choices of consumers, but far beyond to the cultural imperative of conservation and responsible stewardship of natural resources. The announcement in early February, 2012, that the sustainability watchdog has undergone a "top to bottom" overhaul of its assessment and reporting process, further strengthens this powerful voice for all stakeholders rowing in the same direction for sustainability.

The new approach will allow Seafood Watch to assess more species in a more "robust" fashion using up-to-date science, allowing them to produce reports containing more detailed, wider-range data. A new numerical rating system will make purchasing decisions easier for supermarkets, restaurants and other large institutional buyers while maintaining their 'Green-Yellow-Red' traffic-light code for consumers using the Seafood Watch pocket guide and smartphone app. The "Best Choice - Good Alternative - Avoid" system will better reflect the most current science-based findings and contribute to an expansion of the measurable improvements being made for sustainable seafood.

In a press release, Jennifer Dianto Kemmerly, Seafood Watch program director said, “In the end, our seafood reports will be more transparent, robust and current than ever. And, by designing new tools and approaches, we hope to enable a far greater number of fisheries and aquaculture operations, at a much finer level of detail, to proceed through our assessment process.”

For 2012, plans are set for assessing the Marine Stewardship Council, Global Aquaculture Alliance, GLOBALGAP, Aquaculture Stewardship Council and Global Trust to determine if their criteria and assessments match or do not match the Seafood Watch program.

“If we identify other credible and equivalent seafood certification schemes, we can incorporate them into Seafood Watch recommendations so there’s less duplication of effort in assessing species already deemed to be responsibly farmed or fished,” she added. “That, too, will offer more procurement options for seafood buyers who rely on our recommendations.”

For sustainable seafood and consumers, there is no better news than this historic announcement by Seafood Watch. We look forward to our continued role in the sustainable seafood movement and we hope that you will join with a commitment of your own!

Symphony Of Seafood Celebrates New Products From Alaska

2012-02-03T13:19:00.000-08:00

If you love salmon, crab and other seafood delicacies from Alaska's well-managed fisheries, you may be interested in the 19th Annual Alaska Symphony of Seafood that showcases new products by food manufacturers using Alaskan seafood. A panel of experts from the seafood, foodservice, restaurant and nutrition fields serve as judges of the prestigious event produced by the Alaska Fisheries Development Foundation. Winners will be announced at a gala soiree and awards ceremony in Anchorage on February 10, 2012.

Alaska Symphony of Seafood honors excellence in three categories:

Retail Category
Foodservice Category
Smoked Products Category

Here's the complete list of products competing in this year's event.

Seafood brands represented in this year's competition are: Trident Seafoods, Ocean Beauty, Pickled Willys, Louvier's, Tracy's King Crab Shack, Aquacuisine, American Pride, Triad Fisheries, Kwik'pac and Tutsumena Smoke House.

Judges will be basing their selection on the following criteria:

Packaging and Presentation - appeal of the packaging and appropriateness of the labeling
Eating Experience - appearance, flavor, aroma, texture, overall eating experience
Market Potential - potential to open new doors, value, potential for commercial success

Professionals judging this year's contest are:

Nancy Blakey (SnoPac)
Kathy Casey (Kathy Casey Kitchen)
Lisa Dupar (Lisa Dupar Catering)
Brock Johnson (Dahlia Lounge)
Adrienne Lasko (Etta's & Seatown)
Clifton Lyles (LSG Skychefs)
Janet Nelson (Sysco Foodservices of Seattle)
Fiona Robinson (Seafood Business)
Karl Uri (ASMI)
Gretchen Vannice (Omega 3 RD, Nutrition consulting)

As Americans turn to healthier food in greater numbers in the coming months and years, and the issue of seafood sustainability takes on ever greater import, the excellence of Alaska's management and products is certain to shine through.

Good luck to all! And, since we're here, do your best to add more sustainable seafood to your plate! Good for you and good for the planet!

Food Safety for Zombies - 5 Myths

2012-01-19T12:58:00.000-08:00

Ah, the interweb! The champion of our 1st Annual Tweet & Blogfest at the International Boston Seafood Show 2011, Richard Auffrey never ceases to amaze and entertain. A prolific writer, blogger and journalist with an insatiable appetite to engage with, process and communicate the information he encounters, the scope of his work is quite impressive. If you live in, near or within earshot of Boston, his phenomenal blog, The Passionate Foodie, is a must-read that will challenge your senses to keep up.

While Food Safety is no joke, a deadly serious matter to all, humor can help illustrate and shine light where a more serious treatment may miss a connection. A humorist as well, Richard has taken an opportunity to expand upon the vital message that "Food Safety is Always Important for Everyone, Everywhere." Enjoy!

5 Food Myths For Zombies by Richard Auffrey - a guest blog post inspired by our popular post, "When Is Food Safety Not Important...Never!"

The living dead, also known as zombies, have strict dietary needs though, in other respects, their requirements are much less restricted than humans. For example, zombies have absolutely no concerns about food safety. Forget salmonella, botulism, and bovine spongiform encephalopathy as they have no power over the living dead. All they need are brains and human flesh to satiate their hunger and any illnesses affecting their food are ignored. So, let me present five essentials of food safety that vulnerable humans must worry about, but hardy zombies can easily ignore.

1. Food Safety is Important - Pity the weak humans. Each year in the United States, 48 million Americans get food poisoning, resulting in 128,000 hospitalizations and 3,000 deaths. Imagine the degree of human suffering around the world, not to mention the devastating economic costs of foodborne illness. Elderly citizens, infants, pregnant women and immuno-compromised individuals are especially at risk. In comparison, not a single zombie has died due to food poisoning so food safety for them can be fully ignored.

2. Food Safety is Easier Said Than Done - Again, you must pity the vulnerable humans. Disease-causing microbes never rest, seeking vulnerabilities in the food supply chain at every turn, in every nook and cranny. Relentless and ever-evolving, humans have been at war with microscopic killers as far back as we go as a species and likely will have to confront them well into the future. For humans, their food supply is a complex global system involving millions of people in multitudes of countries, farms, factories, distribution and retail centers. For zombies, the millions of people across the world constitute their food supply. It is a far simpler system without worries about food safety at any level.

3. Prevention is Key - For humans,at each point in the food supply chain, prevention is key. Minimizing the conditions in which pathogens thrive maximizes the chances for reducing the likelihood of contamination. Farmers, manufacturers/processors, distributors, retailers and the end consumer all play a vital role, each an essential link toward the goal of a safe, healthy meal. The FDA, lacking resources to inspect the millions of shipments of food into the U.S. each year, has shifted its emphasis from inspection to prevention, while the new Food Safety Modernization Act holds food companies to higher standards than ever before. For zombies, this is all wasted energy. As food safety is not a concern, their efforts can be directed elsewhere, such as in obtaining brains for dinner or a midnight snack.

4. Food Safety Best Practices At Home are Essential - The onus for safe food falls on the food industry, first and foremost. However, once the product's in your car headed for home, the task falls to you to follow all the known best practices to maximize the chances that you or your family will not get poisoning based on poor food handling. Please visit foodsafety.gov for all the resources and information you will need to become Food Safety Savvy. Get an early start with Quick Food Safety Tips For Grocery Shopping. Food Safety is considered a cornerstone for good health. Once again, for zombies this is all wasted energy. All zombies need to worry about is avoiding a bullet or spike to the brain. They can eat whatever they desire though,

5. Food Safety Unites Us All - Just like breathing clean air and drinking clean water, everyone deserves to eat safe food regardless of the country of origin. Zombies fully embrace this point as there has been far too much zombie discrimination out there, and they deserve to eat food just like weak humans. Don't be prejudiced just because zombies eat brains and flesh. Food Safety is a peacemaker, a bridge builder, a unifying force that joins us together in a common pursuit of health and quality of life. Zombies want quality of life as well! Cross-cultural, multinational and intimately personal, a grand symphony of food's integral place in the human experience. Food Safety is a humble, quiet and very heroic thing! Can you be a hero and embrace the right of zombies to eat and exist?

(Richard won the iPura prize last year due to in-depth coverage and analysis of North America's largest gathering of seafood professionals. He offers advice to would-be challengers who dare to compete in 2012 in a guest post published previously here and on his fine blog.)

Twitter Dos & Don'ts For Innovative Brands - Social Media Success Equals Sales

2012-01-19T09:48:00.000-08:00

If you think of Twitter as a large public marketplace in which chaos reigns supreme, where the cacophony of human thought, speech and activity reaches epic proportions, you may be hesitant to dive in and join the fray. To refrain from today's jostling social digital sphere, as an increasingly persuasive mountain of evidence suggests, appears no longer to be an option. Instead, all brands, old and new, big and small must now find their voice as quickly and more effectively than ever before.

For innovative, forward-thinking, good-for-the-world sustainable brands with more to offer than mere products and services, the future has never been brighter. Hundreds of millions of receptive listeners are yearning for meaningful information that will transform their lives for the better. Old marketing ploys, hyperbolic claims, cliche advertising and empty bombastic rhetoric will fall at the wayside as the new forms of social media extricate humanity from the former two-dimensional world in which brands spoke to, rather than with, their intended demographics.

Here are a few critical dos and don'ts for maximizing your outreach to Twitter's exceptional community.

Do: Create a profile page that communicates core company values graphically, visually or in text.
Don't: Be an egg. Anonymity is the opposite of your aim.

Do: Create a clear, consistent voice for your stream, an unwavering expression of Core Values.
Don't: Hawk your wares incessantly. If what you have offer has real value, the cream will rise.

Do: Listen to the streams of others. Learn a few things every day and try to apply them.
Don't: Tweet in the mirror.

Do: Refine, refine, refine your voice and skills.
Don't: Pretend that you know everything already. What works today may be obsolete tomorrow.

Do: Think out-of-the-box with the long-term in mind.
Don't: Think conventionally for short-term gains.

Brands come and go. Some seem to endure forever. What are the common attributes shared by the successful, great ones? Learn what they are and integrate them into the fabric of your enterprise! Your tweets will resonate with the tones!

Innovative brands with excellent products and services have a distinct advantage in the world's new economy. No longer is it "business as usual." Brands that translate their attributes, benefits and points of differentiation into powerful social media communities will reap the benefit for years to come.

To learn more, visit iPura and Join the Conversation on Twitter!

"Fed Up With Lunch" Author Sarah Wu aka "Mrs. Q" Shares Passion For Improving School Meals

2012-01-04T15:07:00.000-08:00

One teacher. One year eating school lunch every day like her students. One blog. And now one book that chronicles her journey to uncover the disheartening news in our nation's schools. "Fed Up With Lunch" by Sarah Wu, who created her blog under the alias "Mrs. Q," documents the often dreadful state of unhealthy fare served to children and the efforts needed to reverse the tide. We applaud her commitment to go "undercover" and shine a spotlight on the issue in such a creative way.

Evidence suggests that this generation of kids faces unprecedented challenges when it comes to health, and poor nutrition is in part to blame. The quality of school meals play a role in the lives of millions, leading many to conclude that better quality school meals can make a profound difference. Although change is in the air with programs like "Chefs Move To Schools" and "Farm to Schools," America has a long way to go to protect the health of its schoolchildren. Sarah Wu's book illustrates the power of an individual who cares enough to step beyond the silence and complacency to confront and communicate a matter of great import to all. One voice can make a powerful impact!

Even celebrity chef and school lunch revolutionary Jamie Oliver is a fan of her project, providing a quote for the cover of the book and cheering her on.

We caught up with Sarah for an interview to find out how things are going for her as an author and spokeswoman for one of our nation's greatest challenges. Enjoy!

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iPura: Which persona do you prefer, Mrs. Q or Sarah Wu?

Sarah: I prefer my real name, Sarah Wu -- now they are integrated in one person! Two for the price of one!

iPura: How does it feel to be a spokesperson for an issue of such national importance?

Sarah: It felt overwhelming at first, but I'm getting used to it.

iPura: Has the First Lady read your book? If so, has she expressed what she thinks?

Sarah: I have no idea whether or not the First Lady has read the book. I hope she has and I'd love to talk to her more about school food.

iPura: What do you see as the most daunting challenges in turning the tide against poor quality school meals?

Sarah: Most people think of money being the biggest impediment in the fight to change school lunches, but I believe that it's really a resistance to change. In general when people open themselves up to new ideas, they find a way to accomplish things.

iPura: As a Food Safety company, we know how important it is for one's good health. Does it ever get any mention in schools?

Sarah: Food is virtually never discussed at school beyond just basic naming and counting of foods randomly in various lessons. Food preparation, nutrition, and cooking are not taught at school directly and get very few mentions indirectly as well.

iPura: Do wealthier school districts serve higher quality meals than less fortunate ones?

Sarah: I was surprised to find out that many wealthier districts don't serve different food from the less fortunate ones. In fact, some wealthier districts bring in food directly from fast food companies like McDonalds, Taco Bell, and KFC.

iPura: Who is your favorite celebrity chef, if you have one, and why?

Sarah: Of course I'm going to have to say Jamie Oliver. I liked his original show "The Naked Chef" but I never knew he had gotten into school food reform until I actively started eating school lunch. We have connected and he wrote a blurb for my book, for which I'm eternally grateful. I have so much respect for him and what he's doing to change our food culture.

iPura: Are there any other countries that serve their children better school lunches than we do in America?

Sarah: Countries with robust food cultures serve great school lunches. France, Korea, and Japan are some of the countries that value mealtime as part of a student's education and therefore devote considerable time to eating, food preparation, and often have on-site chefs or cooks preparing fresh food for students.

iPura: To what extent are students taught the values of nutrition in relation to their health?

Sarah: American elementary schools are not taught nutrition or health education virtually at all during the average school year.

iPura: How important is local food in this movement?

Sarah: Local food is critical because transportation costs will rise as the cost of oil and gasoline goes up. By growing food locally, it is cheaper, fresher, and better for the environment.

iPura: Did you ever sneak a spinach salad or other healthy morsel in your purse to eat after your school meal?

Sarah: I liked eating the occasional granola bar at work including KIND and Larabar. Usually I ate them after the students went home.

iPura: How do people treat you differently now that you're a School Lunch Superstar?

Sarah: I'm not a superstar - I'm just one person who decided to do something about an issue that mattered to me personally and professionally. I want to make it clear that anyone has the power to make a difference in this world and that even small steps to start a dialogue can have large reverberations.

iPura: Where can our readers find your book?

Sarah: The book is on Amazon, Barnes and Noble, and Chroniclebooks.com

iPura: We know that you wrote an entire book about the subject, but what is your message to the world in a nutshell?

Sarah: I want parents and teachers to become active in school lunch reform. Make your feelings known to local administrators and to school districts, especially when they open bidding on contracts or discuss school lunch with the media. Parents have the right to enter their children's cafeteria and to eat lunch with their kids. See what's going on in the cafeteria and ask the lunch ladies what their biggest challenges are. School food might not even be the first priority --I've found that most children don't get enough time to eat their lunch. The lack of time to eat not only leads to massive waste, but students aren't full after lunch and get hungry sooner. Fixing school lunch is going to take everybody pitching in, investigating the issues, and doing something. It doesn't matter how big or small the contribution. There's too much at stake for things to remain as they are.

Follow Sarah on Twitter and join the conversation!

To learn more about iPura, please visit our website and follow us on Twitter too!

Champion Blogger Seeks To Retain Title In Boston, Offers Advice To Challengers

2012-01-03T11:40:00.000-08:00

Last year's winner of our 1st Annual Tweet & Blogfest at the International Boston Seafood Show was Richard Auffrey, aka The Fish Head Whisperer. Seeking to retain his crown in the upcoming show March 11-13, he has graciously offered advice on how to defeat him to would-be challengers, sharing his secret to success with the full confidence of a great champion who feels unbeatable.

Here is Richard's guest post, a direct call to all potential challengers brave enough to jump into the sea! Enjoy!

The Fish Head Whisperer is throwing down the gauntlet of Poseiden, issuing a challenge to all Boston-area food bloggers. Will you dare compete against me for glory and money? Are you willing to test your abilities, to combat me in this writing competition? Will you confront me in an oceanic arena and see who shall prevail? Or will you be a coward and hide behind your boring recipes and restaurant reviews? Last March, the International Boston Seafood Show (IBSS) came to the Boston Convention & Exhibition Center. Hundreds of vendors, connected to the seafood industry, attended this fascinating trade show. One of those vendors, iPura, which handles food safety, offered a challenge to local bloggers, the iPura Tweet & Blogfest. The concept was for local bloggers to tweet and blog about the IBSS and their writings would be assessed by an impartial judge, with the winner receiving $1000! Certainly a worthy prize and I am proud to say that I won last year's competition. Since then, and due to my achievement, I have assumed the mantle of the Fish Head Whisperer. The competition is returning! iPura will hold their contest once again at the 2012 IBSS, which will be held March 11-13, 2012. Though the exact rules have not yet been posted, it will be very similar to the last contest. You will be judged on the quality, content, creativity/originality, number of entries, and depth of your tweets and blog posts concerning the IBSS. Your time to tweet and post will also be limited to essentially the length of the conference. If you win the competition, you will be awarded the Crown of Poseidon, the Greek god of the sea, and be named the Fish Head Whisperer. Plus get a net full of sea dollars!

As the reigning champion, the Fish Head Whisperer, I will be back to try to retain my crown and I am challenging all local food bloggers to come out and try to dethrone me. I am so confident that I will win the contest again, I am even going to tell you how to defeat me. Why? Because I don't think anyone will be willing to do what is necessary to accomplish that goal. Care to prove me wrong? The essential key to winning is Proper Preparation. If you fail to prepare adequately before the show, you will have already lost before you even step onto the floor of the convention center. I won last year because of the time and effort I invested prior to the seafood show. Like a military operation, I engaged in reconnaissance and planning, research and testing. I desired to win and did whatever needed to be done to accomplish that goal. Let me provide you with a template for your own preparations, the path you need to take if you have any hope of defeating me.

1) Proper equipment: Don't treat this event like you would any other blogger food event. You will likely bring a notebook, pen, camera, recorder, smart phone and maybe a computer, feeling that is all you need. How wrong you are. If that is all you bring, you will miss out on some vital inside information, and your posts will lack the depth they could possess. You will be unable to gather some valuable news, gossip, rumors, data and more because you will not possess the tools needed to accomplish that goal. You must bring a snorkel, facemask, wetsuit vest, waterproof camera, underwater writing slate and towel. Those items are necessary because you need to converse with the true insiders at the conference, the fish themselves. The humans at the show have significant gaps in their knowledge, and that can only be filled by the various fish at the conference. At times, you will need to enter their tanks to speak to these fish and get the best scoops. The fish can't hear you if you are just standing outside of their tanks, and they don't understand sign language. Obviously, you won't enter the fish tanks during the regular conference hours. You will need to hide out inside the conference hall, and wait until the show closes down for the day. Once the vendors and staff clear out for the evening, and the lights are dimmed, you can then come out and enter the tanks. Just keep track of time so you are still not in a tank when the convention hall staff enters in the morning. When you exit a tank, make sure to dry off completely before walking away so you don't leave a dripping trail of water and get caught by security. The fish see everything, as they quietly swim in their tanks, and they might share those secrets with you.

2) Proper study: But, entering the fish tanks will be useless unless you are also conversant in their various languages. Speaking with fish is not a common skill so you undoubtedly need some prior training to gain any level of proficiency. Your best resource is to use the Rosetta Stone: Aquaman Edition, which will give you a basic comprehension of the major fish languages. The Rosetta Stone also comes with a small, waterproof dictionary and phrase book which will allow you to figure out what other fish are saying. I have an advantage in this regard as during the past year, I have progressed to Rosetta Stone: Aquaman Edition Level 3. Don't let that stop you though from learning their languages. Besides speaking their language, you also need to understand the personalities of the various fish, which ones are friendly, abrupt, garrulous, shy, deceptive, etc. Did you know that monkfish, though they look mean, are actually extremely friendly and helpful? Did you know that cod, while garrulous, also tend to be deceptive about personal matters? Did you know that Blue crabs, unlike King crabs, are not crabby at all and love a good chat? I recommend checking out the comprehensive reference book, The Psychology of Marine Life by famed oceanographer Jak Ku Sto. Jak truly understands the varied personalities of hundreds of different species of fish so it is a very helpful book.

3) Proper scheduling: The IBSS runs for three days, Sunday to Tuesday, and you need to be present for all three days, as well as Sunday and Monday nights. If you normally work during the week, take off the time so you can attend the IBSS. Get lots of sleep the week before and plan on staying up for about 60 hours straight. Forget about sleep during that time period as you don't want to miss a single moment of the conference. Stock up on caffeine and energy drinks as you want to be alert throughout those 60 hours. It would not be good if you fell asleep in a fish tank. There are over 800 exhibitors at the IBSS which means that even with 60 hours, that means you have less than 5 minutes per exhibitor. So you don't have time to waste. Every minute of your time must be devoted to the seafood show or you potentially will lose a good story. Forget breaks, and that includes bathroom stops, so just wear adult diapers and you won't have to visit the rest room. Make sure to multitask, eating samples while asking interview questions and taking notes. Yes, it is fine to talk with your mouth full as this is a contest and not an etiquette class.

4) Caveats: If you are allergic to seafood, you might as will give it up unless you are willing to suck it up. This is a SEAFOOD show, with tons of free samples, and if you can't taste all of these foods, then you will miss out on some excellent topics for coverage. Now, if you are allergic but truly tough, then you will just load up on your meds and eat all the seafood anyways. If you do, be sure to bring something to handle anaphylactic shock, just in case, because your fellow bloggers won't help you as they are too busy trying to win the contest. The greatest danger you will face during the IBSS will be at night, when everyone has cleared out. It is then that more than 20 polar bears start prowling the floors, seeking sustenance. They are not the smartest of creatures so they can be fairly easily outwitted, provided you do not react in fear when you encounter them. If you are inside a fish tank, they will pass you by. If you are outside the tanks, then pretend to be a statue and the polar bears will probably ignore you. I had no problems last year avoiding them, but you must remember, show no fear.

Trust me, these are some essential issues that any contender needs to seriously consider. Would I try to deceive my competitors? I may have more helpful advice in the near future too. So bring on the competition!

Top 12 Most Influential Food Brands On Twitter

2011-11-20T10:27:00.001-08:00

Brand communications have never been more dynamic than today with the tools of social media at every one's disposal. One of the most powerful channels, Twitter, offers a brand the chance to develop and share its voice while being able to listen more closely to consumers' wants, needs and desires. Public relations and marketing are no longer a one-way street, and the forward-leaning brands that embrace the new dynamics will better leverage the channels that lead to growth and success.

For the food industry, the opportunities to engage their audience are endless. People love, and need food, and relate to it daily in ways that many other products or services can only envy.

Measuring "influence" is an evolving science, one that businesses will want to know all about. On Twitter, via a Twitter Directory metrics site WeFollow.com, Users may opt in to have their "influence" measured in a subject category of their choice. For the "Food" category, there are over 12,000 Users listed on the Twitter Directory. The list of Users includes food bloggers, journalists, media outlets, celebrity chefs, food brands and others. Wefollow.com measures both the number of "Followers" a User has on Twitter, as well as "Most Influential." We are not privy to WeFollow's algorithms, but for the "Food" category, iPura was ranked #197 out of the total of over 12,000 Users in terms of "Most Influential." In the top 197 Users, there are only three food brands ranked higher. Here are the Top 12 "Most Influential" Food Brands listed on WeFollow.com in the "Food" category:

Whole Foods
Dunkin' Donuts
Stonyfield
iPura
In N' Out Burger
PCC Natural Markets
Tillamook Cheese
Popeyes Chicken
Popchips
Carl's Jr.
Dove Chocolate
Quaker Oats

We value these new tools and appreciate the relative ranking received, and look forward to sharing our story as we meet our mission of Food Safety, Quality & Sustainability!

5 Things Every Consumer Should Know About Food Safety

2011-11-16T10:30:00.001-08:00

1. Food Safety is Important - Each year in the United States, 48 million Americans get food poisoning, resulting in 128,000 hospitalizations and 3,000 deaths. Imagine the degree of human suffering around the world, not to mention the devastating economic costs of foodborne illness. Elderly citizens, infants, pregnant women and immuno-compromised individuals are especially at risk. Knowing its importance and accepting your role in maintaining your health will be an example set for a lifetime pursuit of good health.

2. Food Safety is Easier Said Than Done - Disease-causing microbes never rest, seeking vulnerabilities in the food supply chain at every turn, in every nook and cranny. Relentless and ever-evolving, humans have been at war with microscopic killers as far back as we go as a species and likely will have to confront them well into the future. Today's food supply is a complex global system involving millions of people in multitudes of countries, farms, factories, distribution and retail centers. Maintaining full chain custody Food Safety assurance requires a brand new approach toward source materials, farming practices, traceability and transparency, a process underway among many of the key stakeholders on the world's stage.

3. Prevention is Key - At each point in the food supply chain, prevention is key. Minimizing the conditions in which pathogens thrive maximizes the chances for reducing the likelihood of contamination. Farmers, manufacturers/processors, distributors, retailers and the end consumer all play a vital role, each an essential link toward the goal of a safe, healthy meal. The FDA, lacking resources to inspect the millions of shipments of food into the U.S. each year, has shifted its emphasis from inspection to prevention, while the new Food Safety Modernization Act holds food companies to higher standards than ever before.

4. Food Safety Best Practices At Home are Essential - The onus for safe food falls on the food industry, first and foremost. However, once the product's in your car headed for home, the task falls to you to follow all the known best practices to maximize the chances that you or your family will not get poisoning based on poor food handling. Please visit foodsafety.gov for all the resources and information you will need to become Food Safety Savvy. Get an early start with Quick Food Safety Tips For Grocery Shopping. Food Safety is considered a cornerstone for good health.

5. Food Safety Unites Us All - Just like breathing clean air and drinking clean water, everyone deserves to eat safe food regardless of the country of origin. Food Safety is a peacemaker, a bridge builder, a unifying force that joins us together in a common pursuit of health and quality of life. Cross-cultural, multinational and intimately personal, a grand symphony of food's integral place in the human experience. Food Safety is a humble, quiet and very heroic thing!

10 Tips For A Happy, Healthy Holiday Season

2011-11-15T07:48:00.001-08:00

1. Food Safety - As a Food Safety company, we know it's at the core of good health not only during the holidays, but every day. You will be giving loved ones and yourself a perfect gift by making it a priority. You can find everything you'll need to know about keeping food safe during the holidays at foodsafety.gov

2. Fight Hunger - It is estimated that 16.2 million children go hungry daily in the U.S., and the problem becomes more disturbing during a season when joy and happiness are meant to reign. Join efforts like Share Our Strength and #NoKidHungry, find a local charity, donate to a Food Bank or share a meal with a neighbor. By working together, we can overcome the crisis of hunger in America, especially for kids.

3. Plan & Organize - All your routines go flying out the window around this time. Embrace the change! Take time to identify all the logistics involved, whether entertaining a crowd or traveling to distant lands, and take care of everything ahead of time with confidence and calm.

4. Prioritize - Life's never perfect, but having a few key goals and priorities in mind contributes to peace of mind. Money, or lack of, is often an issue during this season. Take heart in knowing that money has been accused of being the "root of all evil" and multitudes of rich people have troubles too. Whatever your financial status now, accept it and find the silver linings at hand. If you're healthy, you have more than many!

5. Exercise - Stay active. Take walks. Go for a jog. Take up yoga or your long delayed workout regimen. Enough cannot be said about the benefits of exercise for stress relief and overall good health.

6. Eat Moderately - Easier said than done, but if you make a conscious effort to sample everything in small portions and stop eating when feeling full, you'll emerge in 2012 with a much lighter attitude.

7. Accept Your Family - You can't choose the family into which you are born, but you can accept the fact that you are the only sane one around. Family tensions run high in the holidays and won't disappear by ignoring them. They will lose their power, however, by refusing to buy into dysfunction's diabolical effort to ruin your life. Forgiveness is a gift more blessed for he or she who bestows than upon the bestowed.

8. Laugh - Laughter stimulates endorphins and makes the world look brighter. Humor can be found all around us, waiting for a discerning eye to find it. Laughter can be golden and make for a tremendously rich holiday season.

9. Give - Philanthropy and volunteerism has a special ring to it during this season for many good reasons. No matter how small an act or gesture, extend yourself to be of service to others. Community's bonds are strengthened and renewed when caring individuals set themselves aside.

10. Look Forward - Another year has come to an end. You can't change the past, but you can harvest its lessons and shoot for making next year better than the last. America has been tackling a series of challenges in recent years and as always, presents a mountain of opportunities to make things better. You can likely climb Mt. Everest if you choose!

To all, a Happy & Healthy Holiday Season!

GOAL 2011 - Global Outlook for Aquaculture Leadership Looks To The Future

2011-11-08T10:05:00.000-08:00

Santiago, Chile plays host to the Global Outlook for Aquaculture Leadership (GOAL) 2011 conference, attended by 350 seafood and aquaculture key stakeholders. To meet the world's growing demand for seafood, this year's meeting spotlights the need to grow the aquaculture industry in a fast but measured, sustainable manner. Organized by Global Aquaculture Alliance, one of the leaders for sustainable aquafarming standards, the group will focus on the need for on-going expert input and discussions for production, technology, investment and markets.

Aquaculture currently provides 50% of the world's seafood.

Representatives from host country Chile opened the conference with a keynote, "Managing The Risks," highlighting the advantages and risks involved with aquaculture. Chile's salmon industry was devastated in recent years when a crippling disease wiped out a large percentage of the salmon population. They wish to share their experiences with the world's aquaculture community to assure such a situation never happens again.

Professors from Norway and the U.S., representatives from the World Bank, and professionals in the field will deliver presentations and guide discussions about the world's aquaculture production trends and its effect on markets; disease management; challenges with feed; new technologies; farming practices; natural ecosystem restoration; and development of production capacity in emerging economies to meet rising demand.

For more about Global Aquaculture Alliance, please visit gaalliance.org

For more about iPura Food Safety & Quality Assurance, please visit iPura.com

FDA Retail Food Safety Initiative - Focus On Protection

2011-11-04T11:12:00.000-07:00

Although America enjoys one of the world's safest food supplies, evidence suggests that much more can be done to protect public health. Each year in the U.S., according to the latest estimates by the Centers for Disease Control & Prevention (CDC), 48 million get food poisoning, resulting in 128,000 hospitalizations and 3,000 deaths. The recent cantaloupe outbreak represents just one in a steady stream of culprits.

In September, the FDA unveiled its latest initiative to strengthen and streamline Food Safety efforts, the FDA Retail Food Safety Initiative. While it may take years to implement, its science-based risk management approach looks as if it will contribute to a safer food supply.

The FDA has developed a comprehensive "farm-to-fork" approach to Food Safety, working with the over 3,000 state, local and tribal territories responsible for regulating the retail food industry which consists of over one million restaurants, grocery stores, cafeterias, schools, health-care facilities, prisons and vending machines. To manage such a sprawling system of food enterprises, the FDA provides the guidance and training for the agencies involved, maintains and updates the Food Code, provides evaluations and technical support. The FDA encourages its partner agencies to adopt and implement the Voluntary National Retail Food Regulatory Program Standards, a set of standards that promote self-assessment and continuous improvement.

Following a ten-year study of 800 retail food establishments, the FDA identified five key foodborne illness risk factors related to employee behaviors and practices:

Food from unsafe sources
Poor personal hygiene
Inadequate cooking
Improper handling for time and temperature
Contaminated food surfaces and equipment

Data from the study indicated that food establishments with a Certified Food Protection Manager (CFPM) had "a positive impact on food safety and should become common industry practice." Compliance with regulations and best practices for reducing risk factors are shown to be more prevalent when a CFPM is present. While many jurisdictions require a CFPM, the FDA hopes to make the position an integral role in the nation's food defense.

The FDA Retail Food Safety Initiative identifies four action items to be implemented in the coming years in partnership with governing agencies and the food industry.

Make the presence of Certified Food Protection Managers common practice.
Strengthen active managerial control at retail and ensure better compliance.
Encourage widespread, uniform, and complete adoption of the FDA Food Code.
Create an enhanced local regulatory environment for retail food operations.

Food Safety is the job of the entire food supply chain and a main concern for the retail food industry. Recent initiatives and programs like this are good, positive steps toward reducing the human suffering and losses due to foodborne illness.

For consumers, please visit Quick Tips for Food Safety While Grocery Shopping

iPura's Food Safety & Sustainability-focused food brand "raises the bar" for consumers. Look for our seal, a symbol of quality, value and trust!

iPura Tilapia 2lbs. Frozen Seafood Fillets At Fresno Area Food4Less

2011-10-27T12:30:00.000-07:00

Tilapia is now the 4th most consumed seafood in the United States and we at iPura are hoping to help it rise higher in the charts! Available now in San Joaquin Valley Food4Less stores, iPura Tilapia 2 lbs. bags of frozen fillets represent, "The Highest Standards in Food Safety," a result of our Food Safety & Quality Assurance Program that takes innovative and extraordinary measures for Safety, Quality & Sustainability.

A freshwater farmed whitefish, tilapia is known for its mild taste and versatility when combined with other ingredients. As Americans seek healthy eating choices in greater numbers, we feel confident that in iPura food products, they will appreciate our approach and mission as a company, and the delicious tasting quality and value we create.

iPura Tilapia, as pictured above, may be found in the following San Joaquin Valley stores:

FOOD4LESS - FRESNO
8921 N. Chestnut Ave.
Fresno, CA 93270
Phone: 559-322-2280
Fax: 559-322-2284

FOOD4LESS - MERCED
1115 West Olive Ave.
Merced, CA 95348
Phone: 209-725-2150
Fax: 209-725-2155

FOOD4LESS - MADERA
2360 W. Cleveland Ave.
Madera, CA 93647
Phone: 559-661-6218
Fax: 559-661-6217

FOOD4LESS - ATWATER
2840 Shaffer Rd.
Atwater, CA 95301
Phone: 209-357-5320
Fax: 209-357-5323

FOOD4LESS - SELMA
2819 Highland Ave.
Selma, CA 93662
Phone: 559-891-2361
Fax: 559-891-2365

FOOD4LESS - PORTERVILLE
1290 W. Henderson Ave.
Porterville, CA 93257
Phone: 559-788-6290
Fax: 559-788-6299

FOOD4LESS - VISALIA
2025 N. Dinuba Ave.
Visalia, CA 93291
Phone: 559-630-8880
Fax: 559-630-8889

We hope you'll get a chance to try our iPura Tilapia! Let us know what you think at @iPura on Twitter and Facebook, especially if you love it!

For more on the importance of Food Safety for you and your family, please visit foodsafety.gov!

Need Motivation To Start Exercising? 5 Reasons To Start Now!

2011-10-26T13:13:00.000-07:00

Exercise may not be everyone's favorite word or activity, but its healthful benefits are well-documented.

Are you in need of a strong, sharp, swift boost to your will to get off the couch, chair, bed or floor and into the land of the moving? Here are five reasons why you should start exercising today.

You will feel better. Maybe not immediately, but eventually, if you don't stop, you will.
It's "good for you". Maybe you don't always like to do "what's good for you." Do you walk in front of traffic? Of course you don't! Exercise. You'll be just as happy as avoiding cars in the intersection!
You will be healthier. Your heart, lungs, muscles (if you don't have them now, you will!), skin, digestive system and more will function much much better. Economic losses due to illnesses will decrease. You will have more money in your pocket, proving once and for all that, "Health is Wealth!"
Your quality of life will improve. Having better health alone will increase the good factor for quality of life, but once you're over the initial hump of inertia from inactivity, you will find yourself exploring the world in ways that are impossible sitting on the sofa staring blankly at a tv or posting to friends online.
You are likely to live longer. Sure, that may or may not be desirable, but we needed a 5th reason to inspire you! If that's not your idea of a good reason, please insert "You will look better" and let vanity spur you to action!

So, if feeling awful, walking out in front of traffic, losing money because you're ill, missing out on the experiences and opportunities that await those who move toward them, and missing even one sunset let alone a decade's worth or more, then please, let your mind's propensity to talk you into things like not exercising rule the day! We feel that most people desire Health & Wellness, & we stand beside them!

Everyone seems to know these five good reasons, but knowing is not doing! Take the next step & GO!

Food Safety Myths & Facts - Arm Yourself With Truth

2011-10-20T08:05:00.000-07:00

Food Safety is a very important but often misunderstood part of everyday living. Here are some common misconceptions that have no place in the home!

Myth #1: Food poisoning isn’t a serious matter. Wait a few days and it will blow over.

Fact: Foodborne illness is a lot more serious than you may realize. Some illnesses can lead to long-term health problems and in the worst cases, death. According to the CDC, 48 million Americans get food poisoning each year, resulting in 128,000 hospitalizations and 3,000 deaths. Here are the facts on long-term effects of food poisoning.

Myth #2: Thawing meat on the counter top is okay because frozen food doesn't harbor bacteria.

Fact: Frozen foods can harbor bacteria! Because bacteria grow surprisingly rapidly at room temperatures, your counter top is never a place to thaw foods. Here's the proper way to thaw food.

Myth #3: The more bleach used to clean the kitchen, the better. Using more bleach kills more bacteria and is therefore safer for my family.

Fact: Actually, using more bleach is no more effective than using just one teaspoon of liquid unscented bleach to one quart of water. To clean your kitchen properly, there is no need to use too much bleach.

Myth #4: Washing fruits and vegetables is unnecessary because you plan to peel them.

Fact: Bacteria is easily transferred from the peel or rind to the inside of fruits and vegetables when being cut. Wash all produce whether you plan to peel it or not.

Myth #5: Rinse meat, poultry or seafood with water to get rid of the bacteria.

Fact: Rinsing with water is the last thing you want to do. Splashing juices containing bacteria can contaminate your sink and counters, and result in an increase in your chances of getting food poisoning. The correct way to cook meat, poultry, or seafood safely is to cook it to the right temperature.

Myth #6: It's okay to eat food right away after it's been microwaved if it's not too hot.

Fact: Microwaved food should be allowed to rest ("standing time") to allow the food to cook more completely, to let the colder areas absorb heat from the hotter areas. Use a food thermometer!

Myth #7: Leftovers are safe to eat until they emit an awful smell.

Fact: Bacteria that cause food poisoning cannot be detected by look, taste or smell of the food. Don't guess about safety! Use the Safe Storage Times chart to make sure you don't keep foods beyond their safe-to-eat date.

Myth #8: Since bacteria is killed during cooking, you have no need to worry once you consider it "done and ready to eat."

Fact: The opposite is true. As the temperature lowers after cooking, the possibility of bacterial growth increases. Keeping cooked food warmed to the right temperature is critical for food safety.

Myth #9: Since marinades are acidic, which you believe kills bacteria, it's okay to marinate foods on the counter or in the sink.

Fact: Bacteria grows rapidly at room temperature, even in acidic marinades. Marinate foods in the refrigerator to prevent bacteria from thriving.

Myth #10: Washing fruits and vegetables with soap or detergent is the best way to clean them.

Fact: Truth is, soap and detergent can remain on the foods and are not fit for consumption. Clean running water is the most effective way to wash produce properly.

Food Safety at home is an extremely important healthy habit for you and your family. The entire food supply chain is responsible for delivering clean, safe food, and then, once it's in your hands, it's up to you to follow Best Practices.

Get into a "Food Safety Mindset" at the grocery store with these tips, and look for quality food brands that have your best health interests at heart. Also, if you use a Reusable Bag, be sure to WASH them! A study released by University of Arizona professor reveals that most people don't, allowing illness-causing bacteria to grow!

(To learn more about our Food Safety & Quality Assurance Program, please visit iPura.com)

Consumers Willing To Pay More For Safer Food

2011-10-13T11:54:00.000-07:00

The Food Safety News published a report about a new Harvard study that shows consumers are willing to pay more for improved food safety. For avoiding a single case of food poisoning depending on the severity, consumers are willing to pay between $4,500 to $6,500 collectively according to the researchers. The complete study was published in the September 2011 issue of Risk Analysis and funded by a USDA grant.

Risk reduction analysis employs two economic methods to reach statistical conclusions: Willingness-to-Pay and Quality-adjusted Life Years (QALYS). The intent of the study was to compare the two similar methods on a single subject, food safety, to see how the methods' findings matched up. While Americans are willing to pay more to reduce the chances of getting ill, the research indicated that there is a limit to what they will pay even for cases that may result in death. The researchers want these findings to inform the public health policy debates and process.

The costs of improving food safety are real. Food companies have a moral and legal responsibility to provide safe food, but consumers know that much more is needed to be done. With limited resources, the FDA is able to inspect but a very tiny fraction of the food imported into the U.S., product that is manufactured in countries with less stringent food safety standards than our own. Prevention is key to food safety, requiring an entire supply chain to meet science-based criteria following Best Practices, and legions of trained professionals administering their jobs. In this world, you tend to get what you pay for.

(The iPura Food Safety & Quality Assurance Program is focused on targeting illness-causing pathogens in food prior to the product being packaged. Please look for our consumer seal on food packaging that signifies the extraordinary measures taken, and visit us at iPura.com to learn more!)

US Food Safety School Opens In New England

2011-10-13T08:21:00.000-07:00

US Food Safety Corp., a woman-owned private business, has expanded its food safety communications network with the creation of US Food Safety School. Opening in New England, the school will teach Prometric HACCP and ServSafe accredidation, necessary for workers in the food manufacturing and foodservice sectors. Experts in the field will administer the courses and the certifications are valid throughout the country.

HACCP stands for Hazard Analysis & Critical Control Point, an internationally accepted and generally mandated method for establishing procedures and systems that will meet sanitation and hygienic standards.

USFoodSafety.com offers the latest recall alerts and recalls, tips and columns on a subject that touches everyone. The website has been singled out by Food Safety Magazine as one of the top 25 food safety sites in the nation, and the company is very active with its social media transmissions. @foodsafeguru on Twitter has nearly 150,000 followers. Considering itself a "one-stop" shop for all things food safety, the addition of US Food Safety School to its network gives this group a brick-and-mortar facet that it hopes will one day extend across the entire U.S..

Food Safety requires that every link in the food supply chain connects with its neighbor based on knowledge, training, cooperation and commitment! Good luck, US Food Safety and to all the prospective students pursuing a rewarding career in the foodservice industry!

(To learn more about our supply chain Food Safety & Quality Assurance program, please visit iPura.com!)

Wash Your Reusable Grocery Bags Between Each Use!

2011-10-10T16:17:00.000-07:00

Dr. Charles Gerba, a professor at the University of Arizona in the Departments of Soil, Water and Environment and Epidemiology and Environmental Health, produced a study that shows that most people fail to wash their reusable grocery bags. Worse, nearly every bag tested positive for bacteria, and a stunning 8% harbored E. coli! Dangerous levels of bacteria can cause illness and in the worst cases, death.

Using reusable bags is a popular trend as concern for the environment's health gains popularity. However, when food is transported, small amounts of product may spill out and be absorbed by the bag. Without washing it, the bacteria is allowed to grow, potentially to dangerous levels for your family. The study showed that people also used their unwashed bags for going to the gym or transporting items from work, and then used it to go grocery shopping!

The study was published in the International Association for Food Protection's "Food Protection Trends" recently. Dr. Gerba, an expert in the transmission of pathogens through the environment, states emphatically that washing the bag after each trip to the grocery store is the only way to protect your family from harmful bacteria. And if you use them to transport meat and dairy, he stresses, wrap each item in a separate plastic bag as they have a tendency to seep. You can't be too careful with pathogens!

Grocery shopping is a very important time to be especially "Food Safety Smart." The message with reusable bags is clear and simple: Wash them after every trip to the store!

Food Safety For Busy People - 5 Keys To Better Health

2011-10-10T09:47:00.000-07:00

You've got things to do. Places to go. People to see. The last thing on your mind may be Food Safety.

Fact is, in the U.S. each year, 48 million get foodborne illness resulting in 128,000 hospitalizations and 3,000 deaths. The recent cantaloupe outbreak is but one in a series of devastating news.

Chances are, the more you take a proactive role in your own health, the better off you'll be!

Here are five key things to know about Food Safety for the person on the go:

Integrate Food Safety awareness and knowledge into your daily rituals toward healthful living.
Place Food Safety at the top of your grocery list. Reward quality food brands with loyalty.
Always shop for food at the end of your list of things-to-do & drive straight home.
Clean. Separate. Cook. Chill. - Best Practices Always in the kitchen. Use a food thermometer
Foodsafety.gov - a comprehensive resource for all things Food Safety. Temps, Tips & Apps!

Food Safety starts long before it reaches your dinner table, but once it's in your hands, it's literally in your hands! You may be busy, but you and your family will appreciate the extra care!

For more about our Food Safety & Quality Assurance Program, please visit iPura.com

Organic Trade Resource Guide - OTA Website To Facilitate Organic Exports

2011-10-05T12:14:00.000-07:00

A new website funded by the USDA's Foreign Agricultural Service and administered by the Organic Trade Association (OTA) is designed to facilitate exports and expansion of international trade for U.S. producers of organic food. The interest in organic food around the world has opened up vast markets and unchartered frontiers for farmers, and the Organic Trade Resource Guide intends to help them navigate their way to increased exports.

"The Organic Trade Resource Guide will be an important and vital tool for U.S. organic companies seeking to begin exporting or expanding their exports of products all over the world," said Christine Bushway, OTA's Executive Director and CEO. She added, "Excitement about and interest in organic products continue to build all over the world. Expansion of global trade in U.S. organic products creates high quality jobs in the growing U.S. organic sector."

The Guide provides information about organic markets around the world, barriers to entry, requirements, opportunities and resources to help facilitate the expansion of trade.

Organic food is required to meet a set of specific criteria in order to be marketed as "Organic." As consumers worldwide demand more transparency, truth-in-labelling and healthier products, the growth of this sector may be expected for decades to come. The new resource guide sounds like it will be a very useful tool and we look forward to hearing many success stories soon!

US Millennials Reshape Marketing Loyalty & Rewards Behavior

2011-10-05T08:36:00.000-07:00

The Millennial generation, aka Gen Y, numbers 77 million in the United States and 1.7 billion consumers worldwide. Commissioned by Aimia and conducted online with 2,282 aged respondents 19 and over by Harris Interactive, "Born This Way: The US Millennial Loyalty Survey" is the first in a three part series that will also cover Canada and United Kingdom. Three times the size of Generation X, the Millennials will reshape the way brands build loyalty and offer rewards as digital tools and strategies take hold, according to this survey.

Here are a few of the key findings:

•Over three-quarters (78%) of US Millennials are more likely to choose a brand that offers a loyalty or reward program over a brand that doesn't offer one.

•In unprompted responses, US Millennials rate loyalty rewards as the top incentive they look for in exchange for sharing personal information with marketers.

•Nearly half of US Millennials (44%) are willing to promote products or brands through social media in exchange for rewards

•Nearly half of US Millennials (47%) agree that they're more likely to share personal details with a brand that offers loyalty and reward incentives.

Brands may no longer rely on conventional marketing strategies to control their message. Millennials are adept at canvassing a wide range of tools and platforms to form opinions and make purchasing decisions, making it more challenging than ever to create and sustain a positive brand identity. By recognizing and embracing the sea change brought about by digital and mobile technologies, brands will be able to build a loyal following by breaking through the information overload and focusing on value for individuals.

The full survey is available at Aimia.com.

Washington Post & MSNBC - News21 Student Food Safety Investigation

2011-10-03T18:56:00.000-07:00

Twenty-seven journalism students at five major universities participating in the prestigious Carnegie-Knight News21 spent months investigating the state of our nation's food safety, resulting in a series of in-depth narratives using text, photos, video, graphics and interactive databases. The Washington Post and MSNBC will be publishing and broadcasting their work, completed over a ten week span, on a variety of topics such as seafood safety, incidences and causes of food safety gaps, and more. News21 promotes innovative, interactive investigative journalism to reshape the way the next generation of communicators presents the news.

The News21 fellows from the University of Maryland, University of Nebraska, Arizona St. University, University of Missouri and Harvard University collaborated on the project with professors and experts in the field. In addition to the Washington Post and MSNBC, their stories will also on appear on the websites for News21 and the Center for Public Integrity.

The project explored the reasons behind the statistics, the gaps in the system that lead to consumer vulnerability. According to the CDC, 48 million Americans get foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths. The numbers are dramatic, and consumers believe not enough is being done to safeguard their health. As the News21 fellows demonstrate, the new digital tools coupled with solid in-depth journalism provide new opportunities to shed light on a subject of concern to all.

To learn more about the iPura Food Safety & Quality Assurance Program, please visit iPura.com.

Seafood Safety - Leadership Where It Counts For Consumers

2011-09-28T15:59:00.000-07:00

Americans import 84% of their seafood from 130 countries. Although it operates a mandatory safety program for fish and fishery products (current undergoing a facelift), the FDA today has resources to inspect only 1% of the total imported into the U.S.!

Consumers have to rely on someone to safeguard the supply, but whom? The answer, it appears, may be shared among a supply chain of stakeholders: the wild and farmed fisheries where Best Practices are employed and enforced; at the food manufacturers that process, package and ship the product in full compliance with HACCP, ISO and other legal regulations; in distributors following the letter of the law with transparent traceability; in retailers led by executive management that understands the central role food safety plays for public health and a food company's bottom-line; and in food companies that place a premium on safeguarding their customers. Still, so many moving parts and hard-to-pin-down leaders.

iPura Tilapia 2lbs. bags at Food4Less in Fresno
That's where iPura® fits in. It's your one-stop shop for Food Safety, Quality & Sustainability. When you see our seal affixed to a brand of seafood at your favorite supermarket or grocery store, you can be assured that our on-site Food Safety & Quality Assurance Program exceeded the minimum standards at each step of the process, and required all supplier and retail partners to meet our qualifications. The result is safe, healthy, delicious food. Here's how our hands-on continuous program sets us apart:

Safety Controls prior to packaging:

Patented “organic clean-step” minimal-processing to target pathogens
Turn-key industrial hardware, instrumental & system controls at manufacturing site
On-site food safety and quality assurance team working daily
Multiple interventions to combat foodborne hazards to mitigate foodborne pathogens
On-site microbiologist for continual testing against hazards
Packaging within a clean-room environment to reduce chances of cross-contamination
Independent certification of Best Practices by supplier partners
Chlorine free - chlorine is replaced by our "organic clean step"

Safety controls throughout the distribution chain:

Temperature monitoring of product during its journey to stores
Protection against cross-contamination with state-of-the art packaging and handling
Traceability with a point-of-origin marker for knowing where your food comes from
Security authentication against counterfeiting to protect against fraud and misbranding
Insurance against regulatory intervention and product recall to protect our retailers
Extended shelf-life by virtue of our pathogen mitigation and continuous quality control

As FDA Commissioner Hamburg says, "Prevention is key." Nobody does prevention better than we!

In short, iPura raises the bar for food safety and for health-loving families everywhere! Tilapia, now the 4th most consumed seafood in America after a 20% jump in 2010 over 2009, is our first product to reach supermarkets and will be joined by a full line of food products in the coming months and years. Ask Your Grocer for iPura!

Several Fresno area Food4Less stores currently carry the 2lb. bags of frozen iPura Tilapia fillets pictured above, and other retailers are slated to be adding this line for their customers over the course of the next year.

100 South Florida Food Bloggers - Part 3

2011-09-23T13:39:00.000-07:00

Thank you for stopping by for Part 3 of our series on the flavorful food bloggers of Florida! In case you've missed them, here are Part 1 and Part 2.

A group effort, Mega Yummo delivers a richly intricate and intimate portrait of Orlando and beyond. Navigating the site is a breeze and feels like a day sailing on calm seas with a group of friends on a slowly unfolding afternoon in which a handful of features are all that are necessary for the excursion. The embrace of the sun. The emerald, opal and turquoise surface spilling to the horizon. Shared laughter in the memory and making of a moment. We digress, but the point is, it's a nice blog. Solid photography fused with pinpoint reviews and its unaffected personal touch set this publication with professional aspirations apart. @MegaYummo on Twitter.

Creative Kitchen is a blog after our own heart. An advocate of eating "real food" and pursuing a balanced, healthy lifestyle, the author is a wife and mom that takes time to read labels, learn about the relative facts and do her best to eat "as close to nature as possible." A pragmatist on a budget, she confesses that the cost of eating organic all the time isn't possible but she knows the benefits and looks for deals where she can find them. Food bloggers are often professional journalists with experience and an eye for a good story. Others, like Denise, use the form for self-exploration and the sharing of her passion to melt the barriers that divide. She welcomes us into her world and we are better for the invite. Cooking from scratch a variety of dishes, her detailed and easy-to-follow recipes will give any kitchen a healthier edge, and her simple, elegantly refined attitude is a lesson for us all! @CreativKitchen on Twitter.

What Tomatoes On The Vine may lack in fancy prose, it makes up for with dozens of recipes that come from her kitchen or that are submitted by other food bloggers from around the world. Because of the range and diversity of the dishes, this site will spark your creative spirit to explore the ideas set forth. Unexpected ingredients and twists on old favorites may very well shake your sensibilities to venture off the well-worn path and explore new taste sensations. As a labor of love, this blog is a reminder of food's power to connect us beyond the kitchen table into the world at large. @TomatoOnTheVine on Twitter.

When visiting a food blog for the first time, we sweep through the photography to see if it makes us want to take a bite out of our screen. Sweet Bites is full of so much sweet be sure to arrive with room for dessert! The work of a seasoned blogger, this publication would make any food stylist proud. Her twin passions for photography and food coupled with a light, humorous and personal narrative open the door to surprising perspectives that will have you drifting off into culinary bliss. Try to avoid this site while at work, even during a break, because you will be distracted long after you look away! Definitely an inspiration. @SweetBitesBlog on Twitter.

What's Cookin' Italian Style Cuisine is a celebration of the author's heritage, a gift that she wants to pass down to her family's future generations. For a novice cook or experienced chef, this blog would be worth the visit. There are many mouthwatering recipes and easy-to-follow instructions presented as if you're seated at the kitchen table waiting to dive in. You can almost smell the aromas spilling out of her oven and imagine breaking bread with her over good conversation and appreciation for the important things in life. Coming from a genuine food lover's heart, this pub offers special qualities not always present in the work of others. On Twitter, @PegasusLegend

The Little Kitchen is part of the BlogHer network and illustrates the new publishing form that allows an individual to generate ad revenue and advocate for causes of choice while engaging an audience through a subject the author loves. Written by the daughter of immigrant parents from Vietnam, there is an Asian flavor sprinkled throughout, providing a subtle tone that complements her upbringing in California and life in Florida where food appears to be the center of her world. Without pretense, TLK is the result of another pragmatic soul who admits to taking short cuts, missing timelines and making it up as she goes along in her little, but not stifling, kitchen. Comforting her guests and volunteering in the community are the fuel behind the creator's efforts, and we can only hope there are more like her out there! @TheLittleKitchn on Twitter.

Wok Star is all about the Wok. Keeping a close eye on the prize, Eleanor Hoh is an evangelist for No Recipe-No Measuring-No Calorie Counting using the time-honored high-heat cooking Wok, limited high quality ingredients and just four seasonings. She provides a Wok Star Kit with all the tools necessary to expand beyond the stove into the Wok's world of healthful, fast and delicious food. Sharing her Asian heritage, reviews of local restaurants and events, and unaffected zeal, Eleanor has created a refreshingly fun window into a tool fit for every kitchen. @WokStar on Twitter.

We're not sure if Dine Magazine has an unfair advantage since it's a magazine, but it probably doesn't matter. Magazines can become blogs, blogs are basically websites, and websites can become magazines. It's all such a great big flux! Any-hoo, they have a blog and we like it. If you're looking for upscale, elegant places to eat, gourmet food and sophisticated fun in South Florida, this would be a resource to consult. Good, professional food journalism and presentation of the "finer things in life" make this blog useful to those able to afford the luxuries and provide a vicarious escape for those who can't. @DineMag on Twitter.

Eat Local Orlando is an unfettered snapshot of the Orlando scene, unadorned with anything superfluous but the facts. With 4,500 restaurants give or take, Orlando offers an endless stream of opportunities for a reviewer. ELO cuts straight to the point with an unvarnished appraisal that may inform your impressions with more impact than one with more flourish. For those on a budget looking a good meal, this site offers enough substance and details to be worth a look. @EatLocalOrlando on Twitter.

Droolius is a photo-centric blog filled with eye-pleasing photos and coverage of food, restaurants, events and food truck happenings. Inspired by the explosion in food trucks, Droolius has captured the spirit of the movement and reads almost like like a living documentary of the scene. Fad or not, the food truck scene has given Orlando a boost of color and diversity that is well represented here. Julius Mayo, Jr. is a talented photographer, writer and raconteur with a sharp local's eye. His site is far richer in content than the average, and by the looks of things, will only grow in stature as he refines his skills. @Droolius on Twitter.

That's all for now. We're very, very, very interested in seeing what's for dinner and dessert tonight! Please return for Part 4!

University Dining Services To Help Shape Sustainable Seafood Future?

2011-09-19T11:18:00.000-07:00

Serving millions of students daily, university dining services around the country have a direct impact on the health and quality of the next generation. When it comes to helping save the oceans, there appears to be a very bright beacon on the horizon!

The University of California at Berkeley recently became the first public university in the nation to receive the Marine Stewardship Council (MSC) Chain of Custody certification which allows them to serve MSC-certified sustainable seafood to their students, faculty and guests. MSC sustainable seafood is fully traceable from source-to-plate, based on a rigorous science based process and standard, and independent third-party assessment by internationally accredited certification bodies. The health of the fish stock, and the management and impact of the fishery on the marine ecosystem are MSC's main focus.

University dining services have an unprecedented opportunity to commit to sustainable seafood and join a worldwide effort that's transforming fishery management and the seafood trade on the whole. Major retailers and foodservice provides like Safeway, Target, Whole Foods, Publix, Kroger, Walmart, Sodexo, Sysco, US Foodservice, Aramark and more have formulated policies to drive sustainable seafood procurement. Though the change won't happen overnight, look for great progress from now until 2015 as projected milestones are met and improvement ensues.

We hope that UC Berkeley's new direction is just a starting point toward a fully comprehensive policy that covers not only the MSC wild-caught certified product but also sustainable seafood produced on aquafarms. Aquaculture provides 50% of the world's seafood and helps ease the burdens on wild fisheries. The Top 10 list for seafood consumed in the U.S. came out this week, moving the freshwater farmed species tilapia from 5th to 4th most popular. Shrimp, number one on the list, is being raised on aquafarms with more frequency, and Pangasius, also increasing in consumption, is farmed as well. If a university offers both wild-caught and farmed, both should be certified sustainable as soon as its policy evolves to become possible to do so. Sustainable aquaculture is vital to the world's food supply and university dining services can play a monumental role.

It's a natural fit. Today's brightest, our future leaders getting an education and opportunity to advocate for a great cause while being fed healthy sustainable fish. Nutrient-dense food & earth friendly too. It's win-win-win! Now that one of America's most prestigious universities has plunged in, which forward-mover will be the second, then third and so on to join the effort?! We at iPura are on-site everyday working on food safety, quality and sustainability, and we are looking forward to the great institutions that will be joining the cause!

Top Ten List Of Seafood Consumed In U.S. - Tilapia Is Rising Star

2011-09-14T08:29:00.000-07:00

The National Fisheries Institute (NFI) released its annual top ten seafood list of America's most consumed species and the results indicate that fish may be gaining favor in the American diet. Overall consumption has leveled off after a recent drop, now hovering just shy of 16 lbs. per capital. Two rising stars, tilapia and pangasius, with increases of 20% and 11% respectively, each jumped a notch into a higher ranking over the previous year. Tilapia is now 4th on the list at just under 1.5 lbs per capital, while pangasius knocked clams down to 10th place.

The complete list, in pounds per capita:

Shrimp - 4.0
Canned Tuna - 2.7
Salmon - 1.99
Tilapia - 1.45
Alaska Pollock - 1.19
Catfish - 0.80
Crab - 0.57
Cod - 0.46
Pangasius - 0.40
Clams - 0.34

Tilapia's growing popularity may be due to its mild flavor profile and affordability, and to Americans' increasing trend toward healthier eating. A freshwater farmed whitefish, tilapia has gained a reputation as a sustainable and family-friendly choice.

“If you look at the numbers from 2008, 2009 and now 2010, keeping in mind population growth, we’re hopeful that we’re beginning to see seafood consumption steadying, a trend that makes it poised for gains,” said NFI president John Connelly.

(When choosing seafood, look for the iPura seal on packaging, a brand that represents the highest standards in food safety, quality and sustainability)

Quick Food Safety Checklist For Grocery Shopping

2011-09-09T12:43:00.000-07:00

When you're headed to the grocery store, you may have a million things on your mind. Surprisingly, one of the very most important of all may not be one of them: Food Safety! Maybe you just assume the food sold is going to be safe, so you don't give it a moment's thought. Or you may not know how important Food Safety is for your health. Or you're just too busy to think about it or care at all! In any case, adopting a "Food Safety Mindset" will benefit you and your family for the rest of your lives, and one of the best places to start is the grocery store.

Here's a quick checklist for your next trip to the supermarket:

Have Food Safety in mind
Check Expiration and Use By dates on packaging
Look for any rips, tears, holes, bulges or dents in the packaging - choose food without them!
Review ingredients for allergens and contents you may not want
Buy cold eggs
Fruits and vegetables should look freshly picked
Purchase meats, poultry, seafood and frozen goods at the end of shopping, not the beginning!
Make sure frozen goods are solidly frozen
Keep Meats separated from Vegetables in shopping cart wrapped in separate bags to avoid dripping *You may wish to bring along a small cooler, especially in warmer climates, for the transport home.
If you use a reusable shopping bag, make sure it's been washed or cleaned after each trip to the store! Most people fail to wash their bags, allowing potentially illness-causing bacteria to grow!

Remember, in the United States each year, 48 million Americans get food-borne illness resulting in 128,000 hospitalizations and 3,000 deaths (CDC). While food companies are responsible for the safety and quality of their products, you have a role to play as well. Once you purchase your food, take it home, store, prepare and serve it, you are in charge of safeguarding yourself and those who get to enjoy the food you share. For a comprehensive list of resources for Food Safety, visit foodsafety.gov!

So please, adopt a "Food Safety Mindset" that helps you and your family maintain your health!

GAA's BAP Seafood Processing Standard Issue 2 - GFSI Recognized

2011-09-08T10:14:00.000-07:00

Aquaculture provides the world with 50% of its seafood consumption, making responsible, sustainable industry practices vital for feeding a growing population. Thankfully, a non-profit NGO has pioneered the field with its Global Food Safety Initiative benchmarked seafood processing standard aimed to "apply practices that minimize environmental impacts, respect workers’ rights and produce wholesome products."

What started out in 1997 with 59 members from the Americas, Europe and Asia has blossomed into one of the world's most robust aquaculture standards-setting bodies. Global Aquaculture Alliance (GAA) now boasts 1,100 members in 70 countries and its Best Aquaculture Practices (BAP) are considered a leading standard for aquaculture seafood. Recognized by GFSI in 2009, the GAA BAP Seafood Processing Standard: Food Safety Management Component Issue 2 addresses the factors that affect the safety and quality of product during the processing stage.

The BAP Standard addresses a range of food safety management issues designed to meet criteria established by HACCP, ISO and GFSI:

Regulatory Management - includes facility registration, usage and legality; compliance with environmental codes during construction and operation; business operation regulatory compliance
Quality Management - must be based on HACCP principles; documentation throughout each stage; supplier compliance and monitoring; written protocols for all procedures, specifications
Staff Management - facility must be safe and hygienic for workers; protective clothing must be provided; access to medical care granted; initial and on-going training
Environmental and Waste Management - Chemical, fuel usage and storage; waste management protocols must be fully documented and meet environmental and legal criteria
Food Safety Management - elements must be documented, maintained, developed and improved; HACCP principles must be fully documented and employed; plant sanitation and pest control; product and process testing; personnel
Verification Management - includes product release requirements; mandatory internal audit procedures; sampling and lab testing must meet ISO requirements
Traceability Management - must meet all legal requirements for sending product into the marketplace; transparent record keeping, verification, evaluation and surveillance
*GAA BAP also includes a Social Accountability Management Component and Effluent Management Component which are not part of the Food Safety Management Component nor part of the GFSI Recognized portion of Issue 2.

The standards also spell out the tolerance limits for pathogens, chemicals and contaminants, as well as the lab testing protocols for raw, cooked and ready-to-eat product.

GAA BAP standards cover fin fish, mollusks and bi-valve species. These standards were developed over the past decade by a technical advisory team and significant input from the full range of stakeholders in aquaculture and its product. Responsible for the training and management of BAP is the Aquaculture Certification Council (ACC), while accredited 3rd party certification bodies carry out the audits. (The Certification Body must be approved by ACC and be accredited to EN45011 / ISO/IEC Guide65:1996)

BAP also has a retail mark, a logo that includes the hatchery, farm and feed mill stages as well as the processing plant to demonstrate that the product comes from BAP-certified producers.

The minimum standards set forth in BAP and other GFSI benchmarked management programs are an intricate link in the food safety chain. To learn how iPura "raises the bar" with our technologies to fight pathogens on-site during the processing stage with our own personnel and "organic clean step," please visit iPura.com!

(This concludes Part 3 of our summary series on GFSI benchmarked programs. Part 1 summarizes the British Retail Consortium and Part 2 addresses FMI's Safe Quality Food 2000)

National Food Safety Education Month Sparks Awareness & Training

2011-08-30T11:10:00.000-07:00

September marks the 17th annual National Food Safety Education Month (NFSEM), presented by the National Restaurant Association to raise awareness of the importance of food safety and training while highlighting the industry's commitment to safeguarding customers nationwide.

"There is nothing more important than the health and safety of our guests at restaurants around the country, and National Food Safety Education Month highlights our industry's commitment to serving healthful, delicious and safe meals every day," said Dawn Sweeney, President and CEO of the National Restaurant Association. "Our industry serves 130 million guests daily, and we know that it's critical to train our employees in safe food handling practices. Through our national campaign, we encourage the nation's nearly one million restaurants to demonstrate their dedication to food safety." - PRNewswire

This year's theme is "Lessons Learned from the Health Inspection" and includes a month-long initiative that will provide free weekly training sessions, food safety tips and free posters that were developed by the ServSafe training and certification program which has awarded 4.6 million certifications to date. Restaurant and hospitality professionals are encouraged to participate in the five weekly sessions that include activities able to be completed in minutes, covering these topics:

How to work with a health inspector
Handling food
Cleaning and sanitizing
Proper food storage techniques
Handling utensils and equipment

Each year in the U.S. alone, 48 million Americans get food poisoning, resulting in 128,000 hospitalizations and 3,000 deaths. While America does have one of the world's safest food supplies, there is evidently great room for improvement. Every link in the food supply chain has the obligation and responsibility to follow Best Practices, including the nearly one million restaurants across the country. NFSEM highlights the industry's efforts and while it lasts only a month, the message is that the industry as a whole is focused on achieving excellence and wants everyone to know its importance.

Hygiene and food safety are central to a restaurant's survival and to their customers. We at iPura know the challenges and rewards of a passionate commitment to safeguarding consumers, and we applaud the organizers of NFSEM for naming a whole month after the issue!

Care About Good Quality Healthy Food? Brands And Consumers Start Talking!

2011-08-24T11:24:00.000-07:00

In January, the President signed into law the Food Safety Modernization Act which mandated the reorganization of the nation's food safety system into a more effective tool for protecting citizens against contaminated product from reaching their homes. Public health authorities have a thankless, never-ending job and their challenges are compounded by a lack of resources and funds to do the work necessary. An example of this problem is that while Americans import 84% of their seafood, the FDA is able to inspect only 1% of it!

2011 marks a major push by government officials to reach out and impact the behavior of a population that has alarming rates of obesity and disease afflicting children and adults alike. The Dietary Guidelines for Americans 2010, Let's Move and the new MyPlate are but three initiatives that aim to get everyone in the same boat and rowing in the same direction. As for preventative food safety management reform, the USDA, FDA, FSIS and the other agencies responsible are doing their best to restructure, streamline and share protocols and resources. The thing is, America's got a multi-trillion dollar debt on its hands, and food safety doesn't stand first in line. Officials may be doing all they can do with their limited budgets but is it enough?

Smart consumers know that the government makes the rules and regulations for food safety, necessary for oversight and inspections, but that food producers are responsible for delivering safe food for public consumption. To this end, industry-wide initiatives such as the Global Food Safety Initiative and The Sustainability Consortium are in the process of reforming the global food supply chain to ensure that safe, sustainable products made in any country meet the standards as set forth by a number of organizations like ISO, ISEAL, FAO/WHO's Codex Alimentarius and more.

Does a consumer need to know all that? Not necessarily, but knowing about the food you eat, where it's produced, how and by whom, what's in it and how it made it to your plate gives you extraordinary control your health. Good quality safe food takes a long list of farmers, manufacturers, food scientists and professionals, distributors and retailers to make sure it gets done right. There are so many issues to consider, from feed and water quality, pesticide and antibiotic use, processing and packaging methods, to long distance multi-national trade realities. If you want to eat well and treat yourself to the health and quality you deserve, knowing as much about your food as possible can only lead you in the right direction.

That's why today more than ever, consumers have a golden opportunity to take the reins of their food choices, to take responsibility for their individual health and to help their families know what's good too. With social media tools like Twitter, Facebook, YouTube and blogs, consumers can now engage with brands in real dialogue about products, values and qualities important to them. Brands have an unprecedented chance to speak up about what makes them special, what separates them from the crowd. Consumers are no longer blank slates on which to project ads and marketing slogans; more educated about food than ever, they deserve transparency and the straightforward facts.

In the 21st century, you can learn anything and everything about the food you eat simply by reaching out with a tweet or post, asking a question or two, reading a little and being open to learning new things about the world's food supply. It's a journey worth taking, as nothing is more valuable on earth than good health!

To gain appreciation for iPura and how we provide clean, healthy, sustainable food products to consumers, tweet us @iPura, catch up to us on Facebook.com/iPura, watch us on YouTube.com/iPuraFoodSafety, take a look at our website or keep reading this blog! Oh yeah, laugh, learn & love too! Thank you!

100 San Francisco Bay Area Food Bloggers - Part 1

2011-08-23T12:59:00.000-07:00

We began our series of celebrating and reviewing the work of food bloggers, starting in Boston and Florida, and now move to the amazing city of San Francisco. If the beauty and independent spirit of the city by the bay is any indication of the treasures that lie ahead, the "100 San Francisco Food Bloggers" should be a real treat.

For us, the original food blogger is from San Francisco. Cooking With Amy is the first "food blog" that we had ever heard of and since then we have become huge fans of her work. Started in 2003, the publication continues to this day with a strong mix of reviews, recipes, news commentary and culinary travel tips. Good writing is no easy task to master but Amy makes it look effortless. She writes for several food publications, has written a couple books and contributed to others, and her blog is linked to by heavyweights like Saveur, New York Times, and others. With nearly three and a half million visits so far, Amy has accomplished what few bloggers will ever realize. Refreshingly, her site has steered clear of the crass commercialism that has cluttered the blogosphere to remain a pure expression of an authentic food lover. If you have any desire to start a food blog, check here first to see what a blog can be. If you're on your way to San Francisco or live there already, add Amy's site to your reading list. Meanwhile, try out some of her recipes! @CookingWithAmy on Twitter.

Yes, food blogs come in all shapes and sizes. Food Gal by Carolyn Jung is one you can easily hold, hug and pass around to your friends. It's not fair, really. She's a James Beard winner, a professional journalist, graceful, classy and smart. Her posts about restaurants include the stories behind the tables and plates, highlighting the personal journeys of people devoted to creating culinary experiences for the rest of us. First-rate food photography (not sure if they're originals by her or others) and outstanding prose combine to elevate the reader's perception and enliven the senses. To learn about San Francisco's food pulse from an award-winning and generous soul, this blog will make you feel richer inside! @CarolynJung on Twitter.

It bears repeating: food blogs are awesome! Especially one like Hedonia, an intelligently unflinching chronicle by a professional writer who displays an impressive breadth of knowledge, influences and skills. Painting a panoramic mosaic of San Francisco's storied food past and present with both the spark of a street artist and the cool detachment of a formally trained technician, Sean Timberlake's work bristles with edible content. Great recipes. Significant restaurant reviews. Forgotten histories unearthed and shared. This is what "celebrating" a community looks like. Researching his material with care and processing it through a durable sensibility that is probably a result of an inherent nature combined with years of education, Sean has earned a spot as a voice worth hearing! @Hedonia on Twitter.

Okay, San Francisco, really? We're four bloggers into our series on this great American city and already fully convinced that few others are capable of producing such voluminous beauty within such confined spaces. What should we expect? With its literary history, cultural and social diversity, and fiercely independent streak, why wouldn't the food bloggers mirror this colorful city's heroic scope? A Perfect Spot is produced by a world-traveling, food-loving, life-embracing woman, Virginia Miller, who admits to an obsession with discovering every nook and cranny she can find. She writes for several pubs, including the SF Guardian, Blackboard Eats and NBC Feasts, and is proudly allergic to big box chains and dumbed-down consumerism. She's right at home exploring the amazing metropolis that offers endless bursts of opportunity, authenticity and charm, and you should feel right at home enjoying her work. @theperfectspot on Twitter.

No other form of food writing opens windows into its subject quite like a food blog. Kels Eats represents the class of bloggers, twentysomethings that grew up with a fork in one hand and a keyboard in the other, that not only love love love food, they know how to communicate to their generation and beyond. Filled with lots of funny one-liners, honest appraisals and reviews for the SF Examiner, this publication educates and entertains at the same time. She's a fan of sustainable seafood, for one, which makes her special in our hearts! Food is as intimate as it gets, a realm that connects individuals to life and community, and in this case, a very nice blog. @KelsEats on Twitter.

Since we visited Cooking With Amy, we thought we'd try Cooking With A Single Guy. Less literary in tone, this straightforward blog delivers excellent results if you're looking for information about specific restaurants, neighborhoods and dishes. A self-described "foodie" on the quest for a decent meal, the Single Guy does a tremendous job of illustrating his subject with a combination of ungarnished prose and plenty of very good and often exceptional photographs. Every post we read gave us the sense that we had been included in the event or had enjoyed vicariously the meal presented. Reading this blog will lead you to an insider's view of the city and its food, and for that reason, it's worth the visit. @singleguycooks on Twitter.

Bay Area Food Blog is a quiet, no frills look at the food adventures inside and outside of the home of two food lovers. Living in San Francisco provides the opportunity to explore any number of fresh ingredients, culinary styles and traditions, and to find like-minded souls with whom to break bread. There are several good recipes in here, as well as information about places to find an exceptional meal or two. This feels very much like a personal labor of love by people who genuinely love food and all it has to offer. You don't have to be a professional writer to create an enjoyable blog, as the form itself allows for self-expression that can reveal much about the world around us.

Just when we started to think it couldn't get any better, along comes TasteFood by Lynda Balslev. It's quite simply a work of art. She studied at Le Cordon Bleu in Paris, an experience that must have made an impact if her recipes and photos are any indication. Technically, we're not sure if she's located in San Francisco because her bio mentions only that she resides in Northern California. But that's okay with us! Like an overflowing pantry with all the best, freshest, most delicious ingredients available, this gorgeous blog provides all the nourishment a reader would want and then some. She's not only gifted in the kitchen, her writing and food photography skills are just as fulfilling to consume. We will be trying out some of her recipes soon! So excited! @TasteFood on Twitter.

As one may expect from an environmentally-friendly region like the Bay Area, there will be blogs advocating the issues that are near and dear to publishers' hearts. What's Cooking With Kids is a certified green mobile cooking school for children, a company that provides private lessons at schools and homes with groups of kids and their caretakers. Its mission is to teach the joys of eating with the family and cooking good quality food made from local, organic products when possible. With its focus on a particular niche, this website is a hybrid of cause marketing and journalistic food blogging that trumpets the transcendent power of food to transform lives. Though they appear to be on hiatus for awhile, we hope that this resource will continue! What'sCookingKids on Facebook.

Blog Appetit. We round out Part 1 of "100 San Francisco Bay Area Food Bloggers" with another fine example of how a person that loves food and wants to communicate clearly to others may excel as a food blogger. This blog is especially great because it combines great recipes from her kitchen and travels, reviews of restaurants and events around the area, and includes rich narratives that enlighten and inspire. What an impressive group, these bloggers who view food not as mere nourishment for the body but as an essential nutrient for the soul. @blogappetit on Twitter.

Not much more to say other than, What are you waiting for?! Check out those blogs and Stay tuned for Part 2 coming soon

100 South Florida Food Bloggers - Part 2

2011-08-16T15:05:00.000-07:00

Our series to find the most delicious and talented food bloggers in Florida continues with Part 2!

A fabulous blog by Gina Melton, Zest (the florida foodie insider's guide) has got us thinking about booking our next vacation to Florida to try out some of Miami's Florribean cuisine or some of Orlando's 4,500 restaurants! She paints a compelling portrait of Florida as a food lover's paradise, a place to find a fusion of flavors matching the heartbeat of the diverse state. Well-organized and rich in content, one could spend hours just reading about all the great chefs and places to enjoy a romantic meal or quick bite to eat in an out of the way diner. She says that she created the blog to guide people to the hidden treasures dotting the landscape, establishments that may not get the attention of tourists that they deserve. @ZestFoodie on Twitter.

Edible South Florida shows promise for capturing the unique and meaningful, but only has few posts as far as we could tell. As part of the Edible Communities, Inc. syndicate of local food publications that includes 60 or so regions/cities in its portfolio, the South Florida edition demonstrates the aesthetic quality and mission of the brand which "creates editorially rich, community-based, local-foods publications in distinct culinary regions."  Heartwarming stories, local political issues involving food and other posts hint at the possibilities of a good blog to come.

Foodalogue is an excellent blog produced by a self-professed "culinista" with a passion for travel, writing and photography, filled with mouthwatering images of food and tons of inspiration for getting off the sofa and into the kitchen. Blogs are very much like snowflakes, no two are exactly alike!  Here's one with a lot of personality, dozens of recipes for seasoned old-timers or apprehensive newbies alike, and a fair amount of fun to read. With love of family, Florida and the world beyond, Joan Nova has created a publication worth visiting. @Foodalogue on Twitter.

In a two-for-one deal, The Domestic Mama and The Village Cook are presented by a mom with a busy schedule and straightforward attitude about preparing meals for a family. Although she's broadcasting from Florida, there are no specific references or local color to distinguish this food blog from another one similar in another part of the country. There are plenty of good photos of delicious looking meals, some good tips for the kitchen, but not as many detailed recipes or instructions as a novice may want before embarking on one of her creations. @thevillagecook on Twitter.

Blogs are in many ways reflections of the people who create them. In this case, Jaden Hair, the creator of the Steamy Kitchen website and blog, must be a very warm, engaging, funny and generous soul who lives to create "magic moments" for everyone in her life. Turning personal attributes into professional proficiency and proliferation of digestible content for the masses is a lot harder than it looks, an art that Ms. Hair has mastered with the best. Her blog captures the wonder of a life well-lived, of food's central role in community and in the heart. Coupled with first-rate photography, awesome recipes, and an effusive desire to brighten the world for all, this site is one you'll want to visit again and again. Thank you @steamykitchen!

Tasty Chomps is set in Orlando and produced by a very talented young man with a great future ahead. When a blog makes us feel like we're seeing the world through somebody's eyes, transporting us with their vision to richer plateaus, we know we've found a winner.  The blog has a lot of photos, ranging from excellent to the mundane, and includes plenty of solid coverage of events, places and people that bring Orlando to life. A winner of the Orlando Sentinel's 2010 Best Orlando Food Blog, Tasty Chomps is a tasty romp for all! @TastyChomps on Twitter.

We found a heaping spoonful of Southern fun with The Novice Chef, a funny, fast moving blog from a self-taught chef learning how to perfect her kitchen skills as she goes. Just about all of Jessica's dishes look tantalizing, presented alongside light-hearted anecdotes coupled with nice photographs and detailed instructions to follow, making for a worthwhile visit.  Especially if you're a fan of Southern food and fantastic desserts! Her spontaneous nature shines through, and her husband Jorge from Puerto Rico adds another layer of intrigue to what appears to be a fun-filled life. @TheNoviceChef on Twitter.

Covering the Tampa Bay food life for the Tampa Tribune since 2005, Jeff Houck plainly knows his way around his subject. If you have any plans to visit the area or have lived there for years, in either case, you will be rewarded with a perspective on the city from a true original and pro. From the fine dining scene to the picnic table, The Stew takes us on a ride through a part of Florida that only a local truly knows. His fluid style and polished professionalism tempered with a personal touch make for easy, enjoyable reading. He's @JeffHouck on Twitter.

Sun Sentinel's SUP shows yet another side of culinary Florida with more of a national brand meets local feel. Many of the posts include free giveaways to participating sponsors, and there are several news and features about chain restaurants and popular television cooking shows. While this may not be the niche Florida food blog site that you're looking for, the blog is filled with a lot of insider news about local people making a mark and plenty of resources to navigate your way to a good meal.

For an edgier bite, try out the Miami version of the Eater series that includes New York, Los Angeles, San Francisco and Portland. The posts are short, containing only the essential information to send you on your way, with very little editorializing to weigh you down. There's a business-like staccato tone to the blog that feels like it's put together for the no nonsense crowd, but does have several tidbits of information that can elevate your perception of the city's food scene. @EaterMiami on Twitter.

Without question, food bloggers in Florida love to eat, drink and be merry! Here's Part 1 of our series and we hope you'll stop by for Part 3 too!

100 South Florida Food Bloggers - Part 1

2011-08-11T13:02:00.000-07:00

Our series on Boston Food Bloggers was so rewarding to research and write that we've decided to find out if there are any other communities around the country with as much fire, brilliance, creativity and zest for food communications as those in Massachusetts. If you're reading this and think that your city or town has a vibrant food blogging community, please let us know!

We turned to the Twittersphere to find out where the great food bloggers dwell and received a response from @annadishes mentioning Ft. Lauderdale and South Florida as a hotbed for everything culinary.  So, to kick off our "100 South Florida Food Bloggers" series, we'll take a look at Anna's blog and go from there! Are the bloggers any sunnier here than in the Northeast? We shall see!

Disclaimer: Not all of the blogs reviewed in this series are from South Florida. Some are from the middle!

Anna's Dishes is the work of Anna vanTonder, a representative of what appears to be a wildly food savvy generation. Say what you will about America's appetite for fast food and fat-filled delights, bloggers like Anna exhibit a desire to eat healthy, nutritious food in spite of the demands of a hectic daily life.  Step-by-step recipes of some of her favorite dishes are written with brevity and clarity, accompanied by unadorned photos to illustrate the final product. Her straight-forward, utilitarian approach lends an "I can do that!" quality to her meals and instills confidence for even a novice in the kitchen. More PR-friendly than many, Anna enthusiastically endorses her favorite products, coupons and giveaways, an example of the shifting landscape in the blogosphere. Missing for us in this blog is a clear identity of "South Florida" food as presented by Anna's Dishes, but it's still a relatively young publication with room to grow. @annasdishes on Twitter.

Jan Norris spent 21 years as the weekly editor of The Palm Beach Post's food and wine section, and now produces her delicious blog for the world's enjoyment. She also writes freelance for a number of magazines and newspapers. A true journalist in every sense of the word, Jan's site is extremely well-organized and rich with content.  Jan reviews restaurants, interviews chefs, presents recipes and recommends products that she likes (without accepting pay), delivered to the reader with an authenticity that cannot be conjured or faked. One of the best features on her site is "Old Florida" where she takes a look back at the Florida of her youth, "when orange juice stands – not cartoon characters — drew visitors to the center of the state." Just love this professional labor of love by what appears to be a very hospitable native of the South. @jannorrisdotcom

Renee J. bills herself as "A middle-aged S. Florida Jewish woman who's never had any work done" and clearly appreciates the lighter side of life. Her personality shines through, no easy feat for any blogger to do well while remaining composure and purpose. She's funny, smarter than she lets on and filled with great anecdotes and insights that elevate this blog beyond the average. Regional flavor permeates the site, spiced with more salsa and Caribbean flair than one might expect coming from a self-proclaimed middle-aged Jewish woman! Happily, we learned a few things about Key Lime Pie that we will have to test out for ourselves! In general, Flamingo Musings is an excellent model of the blog produced by a true lover of its subject, a content creator that takes advantage of the tools available to earn revenues for her time, energy and efforts. She accepts ads on her site, has on on-line store to sell her wares and reviews products provided by food companies. These are the days of the blurring lines between the personal and commercial, a blend well presented by Renee J. @RJFlamingo on Twitter.

Okay, Cake Duchess, you have our attention! It's not yet lunchtime and we're over here eyeing your desserts with thoughts of jumping on a plane to South Florida to be there in time for after dinner! Any blog that has photographs as enticing and artful as those on your site already gets a special place in our hearts! Lora, the author, reveals her fondness for sweets and her family with equal charm, a life colored by her Italian executive chef husband who teases her with lines about using M&Ms with quips like, "How can you bake with this junk?!" The greatest thing about food blogs is getting to step into another's world and receive a gift, and in this case, we've been served up a very delicious looking one! @CakeDuchess

South Florida Food And Wine is a really great blog, a definite must for any blogroll centered around culinary Florida. Professional prose presented like a well-thought out meal makes for breezy reading and an edifying experience. Both tourists and locals could benefit from following this blog as the author clearly has a handle on the scene "from Palm Beach to South Beach." First-rate reviews of restaurants and meals, interviews with local chefs, schedules for cooking classes and demonstrations, events, festivals and happenings are presented in a steady stream by an articulate eye for detail and narrative thrust. Before we go out for dinner in Miami, we'll consult this stellar publication for a recommendation or two. @SFLFoodandWine on Twitter.

Eat It, Miami appears to be a franchise of sorts, covering several major U.S. cities each with its own "Eat It" nomiker. For comic relief, the EIM version delivers a few refreshingly funny lines. The most prolific author on the site which lists several contributors, Colin, has a self-effacing and tongue-in-cheek style that offers surprising nuggats of humor interspersed with dry facts and details about the subject under scrutiny. Contests and giveaways seem to play a significant role in his strategy to engage his audience, a strategy that may not be able to gain enough traction due to the very sporadic nature of his posts.  Is the "Eat It" concept spread too thin? Not sure, but it shows enough promise to check in at a later date, especially when in need of a chuckle or two. @EatItMiami

Only three months old, West Palmer starts with the premise of a newcomer moving to an area and creating a blog to help her process the experience, learn about the area and meet new people. Billed as "A blog about West Palm, for West Palmers," the first several dozen posts paint a strong picture in few brushstrokes and demonstrate the power of an artist's eye coupled with a journalist's curiosity to shed light on a story. No less relevant than a local's viewpoint simply because it's new, Mary Ann the newcomer's take on her fresh environs and its people can educate tourists and shake area residents out of their complacency. Sometimes you don't see where you are until someone points it out to you! @TheWestPalmer

When a seasoned, professional and very very good food writer creates a blog, Scott Joseph's is the likely result. The depth and breadth of its content energizes and nourishes!  If you love food like we do, you may share our sentiment that a paid food writer has one of the greatest jobs of all time. Hmmm, let's see. Go to a restaurant. Check out the scene. Look over a menu, salivate and order. Eat. And drink. Get home, gather your thoughts and feelings.  Write, edit, write. Then RepEat! For over twenty years, Scott has been covering the Orlando food scene and probably knows more about central Florida restaurants than one could ever hope to know. If you wonder why we're giddy over food blogs, called a "flog" by Scott, check this one out! @ScottJoseph on Twitter.

Food For Thought - A Miami Food Blog is written by an anonymous food lover who goes by the moniker @frodnesor on Twitter, an author who abides by the code of journalistic integrity for reviewing restaurants by dining anonymously more than once at an establishment before posting a review and paying for his own meals. There are no ads to be found on the site, only thoughtful, informational reviews of places to eat in Miami, a fine blogroll of blogs and restaurants in South Florida and beyond, and overall, a good resource for finding a food experience worth remembering if you find yourself in the area.

Miami New Times, the alternative independent pub has a food blog called Short Order. A team of writers does a very thorough job of covering the ins and outs of the food world, from the Miami Spice season highlights, restaurants openings and reviews, recipes, interviews with chefs, to Food Truck news and much more. With so many journalists covering so many angles, it feels like more of Miami is happening all at once, giving the reader a variety of entry points into the local scene. You can find discounts, deals and coupons on the site to many of the city's eating establishments as well. Short Order is worth the time if you're headed to Miami or simply want to soak up some South Florida food knowledge. @MiamiNewTimes

Here's Part 2 of "100 South Florida Food Bloggers"! If you'd like us to review your community's fabulous food bloggers, let us know on Twitter at @iPura!

BlogHer '11 - Mom, Food, Craft, Biz Bloggers Network In San Diego

2011-08-05T12:02:00.000-07:00

The BlogHer Publishing Network was founded by three smart, savvy women who recognized early on the immense power of the lone blogger and the even more extensive strength of thousands of them organized into a "confederation" that could share resources, audiences and ad revenues. The Network has 60 expert bloggers/editors covering twenty topics, as well as connections to 2,500 bloggers available for readers and advertisers. According to its website, their extended stable of bloggers reach 26 million people, an audience that would make any major publication or broadcasting network both proud and ad revenue happy. To advertise with BlogHer, be prepared to spend thousands just to get started!

Bloggers are generally authentic, passionate communicators in a social world, pioneers of social media navigating without a map. Like all "industry" insiders, they benefit by holding conferences and other networking events that over time shape the very culture in which they operate. BlogHer's outreach on this front with their annual BlogHer Conference is a natural extension of their syndicate. Their first conference was in 2005. In August 2011 in San Diego, over 3,000 people have traveled from all over the world for BlogHer '11! Major league sponsors like Pepsi, Quaker, McDonalds, Dove Chocolate, 3M, Ford and several more show the respect being generated by the gathering.

The Twittersphere is aflame with thousands of #BlogHer11 posts, while those unable to attend the show in San Diego may join in virtually at VirtualCon.

For a brand with an exciting story to share about Food Safety, Quality & Sustainability, the community of women building blogs offers a tremendous opportunity to start a conversation about the important values we bring to the table. We know that there are millions of people out there that will respond to the services and products, and we look forward to reaching out to the bloggers looking for a great company to showcase.

Safe Quality Food - SQF 2000 - HACCP Based Supplier GFSI Recognized

2011-07-29T15:37:00.000-07:00

Food Safety has always been a concern but never quite with the scope and urgency in today's climate. Food products often contain ingredients from several parts of the world, are manufactured in one country and then re-purposed and packaged in another. One can imagine the challenges of management and quality control in such a dynamic system, where perishable product susceptible to microbes and contamination are grown and handled in a range of processing environments and regulatory conditions. Consumers are becoming more aware of the situation and are demanding more information about their food, including transparency and traceability. The food industry is responding.

The Global Food Safety Initiative is backed by the world's largest food industry stakeholders with a commitment to delivering safe food to every marketplace on earth. That's a tall order but within the reach of the legions of professionals worldwide seeking to minimize the apparent chaos with a science-based approach to risk assessment and risk management, the foundation of each of the various food safety management schemes benchmarked by GFSI and showcased in this series of articles.

Part 1 of our series on GFSI benchmarked schemes covered the British Retail Consortium. We'll now take a look at Food Marketing Institute's (FMI) Safe Quality Food (SQF) 2000 level 2, the manufacturing food safety management program of FMI's Safe Quality Food Institute.

To earn SQF certification, a food company must comply with a list of requirements based on HACCP (Hazard Analysis & Critical Control Point), Codex Alimentarius and ISO (International Organization for Standardization). Best Manufacturing Practices begin with these standards, practices and protocols and have shown the greatest efficacy when applied and implemented properly, resulting in food product that by and large is fit for human consumption. No food company can avoid integrating them into their operations and expect to survive.

Senior management must sign on to SQF 2000 level 2 with a commitment and obligation to meet the requirements as spelled out in the Code. "Say What You Do, Do What You Say, and Prove It," is the bedrock of this management approach.  Managers must keep detailed records, create a written food safety plan, comply with all regulatory laws of all nations where the food has been produced and sold, and meet a number of SQF-specific guidelines subject to an annual audit by independent SQF-certified auditors.

The SQF Code specifies strict guidelines for personnel working in the food production environment, for the buildings, facilities and equipment used to produce the food, as well as dictating a range of sanitation and hygiene measures that will mitigate foodborne pathogens. Food Safety fundamentals for every facet of a food production facility must meet SQF standards, from lighting fixtures, catwalks and staircases, ventilation systems, storage units, refrigeration, to all the various requirements of process flow, waste and water management and more.  Here's a copy of the SQF 2000 Code in its entirety.

Specially-trained and certified auditors carry out SQF certifications. A food company may hire a SQF Consultant as listed on the FMI website or appoint an internal SQF Practitioner to comply with all the requirements such as training and guidance document compliance necessary for official certification.

SQF also offers a voluntary Ethical Sourcing component of the program that encourages environmental stewardship, social responsibility and a focus on the health of the consumers eating the food.

Food retailers sourcing food carrying the SQF 2000 GFSI recognized certification have an added assurance that at least the required minimum steps were taken to safeguard the food. While the standards, laws, practices and codes by themselves do not create safe food, they do lay the groundwork and create the framework for the responsible producers that do. At iPura, we consider a GFSI recognized scheme as a great starting point and a requirement for any food product that ultimately carries the iPura seal. Our Food Safety & Quality Assurance Program focuses on the pathogens responsible for foodborne illnesses, targeting them at the step prior to packaging with our environmentally-friendly organic processing methods.  We evaluate, monitor and continually strive to upgrade every stage in the process as possible to raise the bar for excellence.  When you see the iPura seal, you can rest assured that the product inside was made with the highest standards.

Consumers have a right to be concerned about food safety but should also feel positive about the food industry stakeholders' preventative approach and attempts to create a safe, healthy and sustainable food supply. Please drop by soon for Part 3 of our GFSI recognized scheme series and Ask Your Grocer about the iPura seal!

British Retail Consortium (BRC) Global Standard Food - GFSI Recognized

2011-07-22T13:25:00.000-07:00

The food supply chain is a multi-trillion dollar enterprise that reaches every corner and customer on the planet. What is being done to ensure the safety and quality of food that originates in so many places and environments, that is produced and manufactured in such a wide spectrum of factories and processing facilities? Luckily, a lot is being done. The following is the first in a series of articles highlighting the standards and schemes that are operating in full force today, guiding the future of food as we all consume it.

Food importers and exporters share a responsibility to provide food that meet science-based criteria for sanitation and hygiene. With this in mind, the leaders of the Global Food Safety Initiative are pursuing their goal of "Once certified, accepted everywhere" by benchmarking the production and manufacturing "Best Practices" schemes currently in use today. Since there is no single unified set of standards and regulations adopted worldwide, the GFSI's mission is to identify those schemes which meet the criteria and endorse them as "GFSI Recognized" so that suppliers and buyers may reduce the duplication of audits and streamline the process.

In the U.S., the food safety system is a fractured chain dispersed across several agencies, with the USDA and FDA taking the lead. To their credit, U.S. officials have been trying much harder in recent months to simplify the bureaucratic morass with a string of reforms in the wake of The Food Safety Modernization Act. In Europe, the European Union looks to the European Food Safety Authority (EFSA) for risk assessment, input and advice, and works closely with each member state to communicate and share its independent scientific analysis. The U.K.'s Food Safety Agency (FSA) works aggressively to protect the food supply through public awareness campaigns, strong regulation and close cooperation with the British Retail Consortium.

The British Retail Consortium (BRC) is the U.K.'s leading trade association for retailers, distributors, manufacturers/producers of food and consumer goods. Composed of small, medium and large size operations, the intent of the BRC is to represent the interests of its members on issues of public policy and legislation and to provide information and resources to its members.

In response to the global wave of food safety outbreaks and scares, the BRC in 1998 created a set of standards to guide the production, manufacturing and distribution of food. They introduced the BRC Technical Standard and Protocol for Companies Supplying Retailer Branded Food Products (the BRC Food Technical Standard) renamed in 2003 the BRC Global Standard-Food.

The BRC Global Standard-Food is designed to minimize duplication of audits and evaluations, and to work closely with the accreditation bodies tasked with the implementation and management of the accreditation process through constant review and improvement. The BRC does not conduct audits itself, but relies on accredited certification bodies licensed to perform audits against the BRC Standards. The mission is to drive transparency, local evaluation and improvement, and foster direct stakeholder participation in the development and maintenance of the technical advisory committees of the BRC that shape the standards. By fostering "Best Practices" and adherence to fair trade legislation, the BRC seeks to create "a vibrant and sustainable retail industry for the future."

The widespread embrace of the BRC Food Technical Standard led to the Packaging Standard in 2002, the Consumer Products Standard in 2003 and then the BRC Global Standard - Storage and Distribution in 2006 . In 2009, the BRC and Retail Industry Leaders Association (RILA) teamed up to develop the Global Standard for Consumer Products North America edition.

According to the BRC, "Many UK, North American and many European retailers, and brand owners will only consider business with suppliers who have gained certification to the appropriate BRC Global Standard...to date, over 14,000 companies operating in over 90 countries have achieved certification against one of the Global Standards."

As a starting point to qualify for the iPura Food Safety & Quality Assurance Program, our supplier and manufacturer partners must maintain certification of a GFSI recognized scheme. BRC's Global Standard - Food is one of the best and most widely used, trusted by thousands of companies and stakeholders engaged in the food trade. For added assurance that best practices are employed along with transparent record-keeping and traceability, a GFSI Recognized scheme like BRC's gives our team the confidence that our partners are as committed to food safety and quality as possible.

To learn more about iPura's organic processing methods that target pathogens in food prior to packaging and our comprehensive program that results in safe, sustainable, high quality food bearing our blue oval seal, please visit iPura.com!

Mom, Mother & Mommy Blogs - Stats Show Social Media Value

2011-07-19T12:19:00.000-07:00

What an amazing time to be a communicator, educator, collaborator, creator, nurturer...in short, what an extraordinary era it is to be a mom. Social media has spawned a web of interconnectedness unprecedented in human society, allowing women to express themselves with unrestricted abandon and control while exerting influence over their peers. One could only imagine what Alexis De Tocqueville would say about America's civic spirit, tenacity and fondness for forming organizations and groups were he traveling and scripting his observations today!

Consider these statistics compiled from a variety of sources and shared by Wendy Piersall:

■Parenting and pregnancy websites are the top source moms and expectant moms use to learn about products and services. (eMarketer)

■3.9 million women with children write blogs in the US. By 2014, that number will jump to 4.4 million. (eMarketer)
■87.1 million women online are active on a weekly basis in social media (including blog interactions, Facebook, message boards, and other social networking sites). (BlogHer/iVillage)

■60% of Mom bloggers say they blog about brands they love or hate, compared to only 50% of the general blogging population. (Technorati)
■One in four of moms have purchased a children’s product because of a recommendation from a social networking site or blog. (NPD Group, Inc. via SFGate)

For companies with brands and products that merit positive reviews and referrals, these statistics couldn't paint a brighter picture. In this transparent age, quality and excellence will be at a premium, and those who exceed standards and raise the bar for value will reap the rewards. There are countless opportunities to share the mission, values and character that differentiate from the competition and to build a loyal customer base that can help drive sales.

iPura is pleased to know that there are millions of concerned and engaged women out there talking about the things that matter most to them. As a health and wellness company focused on Food Safety, Quality & Sustainability, we know that our efforts will resonate with moms, mothers and mommy bloggers everywhere!

The Sustainability Consortium - Giving Measurable Meaning To "Green"

2011-07-15T10:42:00.000-07:00

What does the term "sustainable" mean? Encyclopedia Brittanica defines it as "of, relating to, or being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged." Using that benchmark, how does the world fare? Are resources being managed in a "sustainable" manner? Depletion of fish stocks, shrinking biodiversity, islands of plastic floating in the ocean, toxic rivers and lakes, carbon buildup in the atmosphere...all indications that the methods and manners of the past century can use an overhaul or outright replacement. As we always say, "Sustainability is not an option, it is an obligation."

Many of America's greatest institutions like The Walt Disney Company, Procter & Gamble, Kellogg's, Safeway, Walmart, Dell, the University of Arkansas, Arizona State University, government agencies and civil society groups have banded together to rewrite the story of consumer packaged goods, economic vitality and environmental health. Their work is historic in nature and a work-in-progress with profound implications for today's and future generations.

With the founding of The Sustainability Consortium (TSC) in July 2009, stakeholders signaled clearly that it was no longer business as usual for product & supply chain management. Its science-based and cooperative approach is based on the notion that despite the estimable challenges, consumers have a right to transparent information that will allow them to make informed choices. Corporate executives also realize that value will be found in developing supply chain efficiencies that lead to sustainable products. "Sustainability" is win-win.

TSC aims "to help set the standards and develop transparent methodologies, tools and strategies that will drive a new generation of products and supply networks" and in the end, result in sustainable environmental, social and economic vitality that will benefit consumers and manufacturers alike. In a world of multi-national corporations without any harmonized regulations to guide global commerce, insufficient data from suppliers and a broad range of other concerns, the thought-leaders in TSC know the mountain is steep but are confident that efforts will materialize into a genuinely sustainable path.

"Sustainability" is a notion that can be embraced by all, an aspiration in the best interests of a dynamic but struggling planet. Consumers can contribute by following the work of TSC, supporting companies and products that are doing everything possible to work toward being as sustainable as materially possible, and by becoming part of the conversation with the process and your neighbors.

Remember, Sustainability is an obligation, not an option!

July 4 Fireworks In The Sky, Not In Your Tummy!

2011-07-02T08:37:00.000-07:00

Thanks to an Ad Council and federal government push to build awareness of the importance of Food Safety, the issue of keeping your family safe from food-related illness is front-and-center on the nation's airwaves just in time for the July 4 holiday weekend.

According to the U.S. CDC, 48 million Americans contract food poisoning each year, resulting in 127,000 hospitalizations and 3,000 deaths. The costs to the economy in lost productivity and wages is estimated to be in the billions of dollars, and the human toll is impossible to quantify. Consumers can help themselves and their families by learning more about how to prevent getting sick from contaminated food.

Our elected officials and career bureaucrats have been making great strides to create on-line tools for the average American to access and use, filled with clear, science-based information that is proven to reduce incidences of food-borne illness if followed. Visit also the FDA's food safety information site, foodsafety.gov.

For Food Safety for the Holidays, the Partnership for Food Safety Education has created a useful resource with food safety tips, resources and recipes for the Holidays. This non-profit organization's core message is Clean, Separate, Cook & Chill and it's a message to spread for great Holiday Cheer!
Enjoy the fireworks in the sky, not in your stomach this and every fourth of July!

Food Safety Ad Council Media Blitz - PSAs To Reach Out To Consumers

2011-06-29T11:46:00.000-07:00

Food Safety impacts everyone and yet so little is known about it by the general public. In the U.S. each year, the CDC estimates that 48 million Americans get food poisoning resulting in 3,000 deaths! If ten jumbo jets were to crash and kill that many people every year, could you imagine the attention paid to that problem?

The U.S. Food Safety Inspection Service, the Food & Drug Administration and the Centers for Disease Control & Prevention have partnered with the the Ad Council on a multimedia campaign called, "Food Safe Families" to be executed by J. Walter Thompson Agency in New York. Prevention of food-related diseases is the core message of ad blitz scheduled to coincide with the summer bbq season when harmful bacteria can proliferate.

"Clean, Separate, Cook, Chill" - the four basic practices that should be adopted by everyone at home along with a food thermometer - and education about the resources that can be found on foodsafety.gov are the focus of the campaign. Reportedly, humorous television spots highlighting the relative ease of practicing good food safety habits will be complemented by more serious in tone radio ads that will build awareness about its importance.

As we at iPura know all too well, the dangerous pathogens that cause foodborne illness are relentless in their quest to contaminate food products. Every step in the supply chain requires vigilance and best practices, and cooperation between stakeholders all the way to the consumer. To learn more about our organic processing service that reduces pathogens loads on food product prior to packaging, please visit our website.

Meanwhile, adopt a "Food Safety Mindset" and start looking for good quality foods at the grocery store, checking labels and ingredients, packaging integrity and expiration dates. And always at home, Clean Separate Cook & Chill!

Aquaculture in U.S. Gets Federal Boost

2011-06-10T11:13:00.000-07:00

The U.S. Department of Commerce and the National Oceanic & Atmospheric Administration (NOAA) announced on June 9 new national sustainable marine policies for the development of aquaculture production in federal waters. The policies are designed to create jobs and reduce the current $9 billion trade deficit in seafood products.

Today, Americans import 84% of their seafood. Domestic aquaculture production accounts for only 5% of the total consumed. The new policies will strengthen scientific knowledge in the industry, foster partnerships, seek to protect the environment and develop shellfish production, and expand aquaculture operations in the Gulf of Mexico. The Commerce Department will fight to protect producers' trade interests abroad by working toward the removal of foreign trade barriers and enforcing trade agreement rights.

Commerce Secretary Gary Locke said, “Encouraging and developing the U.S. aquaculture industry will result in economic growth and create jobs at home, support exports to global markets, and spur new innovations in technology to support the industry.”

The emphasis on aquaculture builds upon the President's National Ocean Policy and focus on creating a federal vision and implementation for sustainable marine preservation and use.

Jane Lubchenco, Ph.D., under secretary of commerce for oceans and atmosphere and NOAA administrator, commented, “Our vision is that domestic aquaculture will provide an additional source of healthy seafood to complement wild fisheries, while supporting healthy ecosystems and coastal economies.”

Aquaculture is an opportunity to feed more people healthy seafood, provide jobs, restore habitats and take the burden off the wild fisheries. We hope these new policies will contribute to our nation's economy and a sustainable environment!

Top 5 Food Trends in 2011

2011-06-06T10:12:00.000-07:00

Here are the top 5 food trends for 2011, enough good news to make you smile!:

Food Safety: In January, the Food Safety Modernization Act was signed into law granting the federal government broad new powers to regulate, monitor and control the food supply where it concerns food safety. Beginning July 3, the FDA will have the authority to order a mandatory recall of food suspected of being contaminated or produced under unsanitary conditions. Experts have included Food Safety as a fundamental key to overall good health in the 2010 Dietary Guidelines for Americans.
Sustainability: As the world's population soars, there will be more mouths to feed and a greater demand placed on the environment. Several organizations like GLOBALG.A.P., Global Aquaculture Alliance, Aquaculture Stewardship Council and others have developed standards and practices protocols and independent certification schemes for ensuring that the world will be able to sustain its agriculture and aquaculture for generations to come. NOAA and a number of other government bodies and NGOs such as Seafood Watch are passionately engaged in the fight for a sustainable future.
Traceability: When a food poisoning outbreak occurs, which seems to happen with unsettling regularity, being able to trace the contamination to its source is imperative. Though COOL legislation has been in place for awhile now, the new Food Safety law requires that any entity handling food for the commercial market must have in place a robust system for tracking the journey of the food product with a 'one step forward, one step back' approach. Companies like Trace Register, Harvest Mark and others are leading the charge as the food industry braces for the new scrutiny.
Transparency: Related to the first three trends in this Top 5 list, 'transparency' is the latest buzzword at the heart of the new 'trust' economy in which consumers demand to know what's in their food, where it was produced, how and by whom. The food industry caters to a market where shadows ought not exist, where light must shine on the integrity, quality and professionalism of the growers, producers, distributors and retailers that provide edible product for human consumption. When it comes to food and human health, there is no room for secrets, no place for lies.
Healthy: Last week, the MyPyramid was replaced by MyPlate in an effort to paint a more user-friendly nutritional metaphor that will help address the costly trends of obesity in America. The 2010 Dietary Guidelines spells out in clear language the design for attaining better health through nutrition, exercise and food safety. The message is out there, that eating nutrient-dense foods such as fruits and vegetables, whole grains, lean meats and seafood with fewer saturated fats and less sodium is the most likely road to good health. The food industry at large has made a concerted effort to reduce the levels of unhealthful ingredients in many food products, and several supermarket chains are rising to the opportunity and challenge to drive consumer behavior with private label healthy items. Americans have heard this message, but will they act upon it?...

There you have it! 5 Food Trends in 2011 that end in the letter 'y', 5 major words that will impact 'y-o-u'!

To learn more about iPura and why these trends matter to us, please visit iPura.com and/or follow us on Twitter.com/iPura!

Goodbye Pyramid, Hello Plate

2011-05-31T16:35:00.000-07:00

The USDA unveiled a new icon to replace the infamous pyramid used to illustrate nutritional balance for Americans since 1992. The great multi-colored MyPyramid has been replaced by a Dinner Plate, expected to help make nutritional information easier to understand and more usable as a tool to help guide healthy food consumption.

Waging an assault on the epidemic of obesity, the federal government has unveiled a string of initiatives to transform the way Americans perceive and consume food such as Let's Move, Child Nutrition Act, 2010 Dietary Guidelines and others designed to reverse the costly trends. Viewed as ineffective, the pyramid may have started with good intentions but apparently had less success than planned as the nation gained weight at an alarming rate.

Communicating nutritional information and guidance is the job of the Center for Nutrition Policy and Promotion, part of the U.S. Department of Agriculture established in 1994, "to improve the nutrition and well-being of Americans." Toward this goal, the Center focuses its efforts on two primary objectives:

1. Advance and promote dietary guidance for all Americans, and
2. Conduct applied research and analyses in nutrition and consumer economics.

For more information on CNPP, visit http://www.cnpp.usda.gov/.

The message behind the plate?: Try to form good, healthful habits that include nutrient-dense foods such as fruits, vegetables, whole grains, lean meats and seafood, and be sure to exercise too! Food Safety is also very important for avoiding illness, so learn and practice all you can to help you and your family stay healthy!

Seafood Safety - GAO Report Illustrates FDA's Shortcomings

2011-05-26T13:05:00.000-07:00

The U.S. GAO submitted a report to Congress last month titled, "FDA Needs To Improve Oversight of Imported Food Safety and Better Leverage Its Limited Resources." While the title may not work for the next Hollywood blockbuster, this critique spells out in detail a litany of shortcomings that suggests that the American consumers deserve a better result when it comes to seafood safety.

The U.S. imports seafood from 130 countries, half of it from wild fisheries and half from aquafarms. In the closed growing systems of aquaculture ponds, where harmful bacteria or viruses may thrive, the use of antibiotics may be required to prevent infection. Residue found on food product from the antibiotics may be harmful to humans. Prevention of the use of banned antibiotics and limiting the use of approved drugs is a major priority for everyone concerned. Independent 3rd party "Good Practices" certification bodies GLOBALGAP, GAA and ASC address the use of antibiotics with science-based guidance, and backs these policies with on-site monitoring and audits. The GAO reports points out the European Union (EU) and Japan have placed several more substances on the banned list than the U.S., and test for them far more often.

The top six suppliers of seafood product to Americans are China, Thailand, Canada, Indonesia, Vietnam and Equador. Tasked with the safety of the seafood supply, the FDA is responsible for every one of those shipments. In recent years, the FDA has set up offices overseas and attempted to improve their inspection capacity at the source rather than wait for the shipments to reach U.S. ports. Yet from 2005 to 2010, the FDA inspected an average of 84 processing facilities out of 17,000. When it comes to seafood importers, the FDA inspected 217 out of the 3,900 who are registered with them.

The GAO report states that the FDA's sampling program is "limited in scope, not effectively implemented and does not fully use the capabilities of FDA laboratories." In general, as part of FDA's Hazard Analysis and Critical Control Point (HACCP) inspections of foreign facilities, they do not visit fish farms to test for use of banned drugs or residues. Instead, they review the written HACCP plans provided by the processor and conduct very few on-site audits. Furthermore, say officials, the FDA lacks policies, procedures and guidance for inspection of fish farms and laboratories. In contrast, the EU's system requires a more stringent approach. Their officials visit fish farms, laboratories and undertake a review of the country's food safety legislation and system to ensure it is equivalent to EU standards before allowing the product to be sold to Europeans.

The Department of Commerce's National Marine Fisheries Service (NMFS) offers its Seafood Inspection Program to overseas seafood processors for a fee to audit, assess and certify compliance with all approved standards, industry regulations and national law. With what appears to be a more focused, systematic approach, the NMFS has visited, audited and impacted more processing operations than the FDA. In 2009, the FDA and NMFS signed a MOU to cooperate, share resources and knowledge, and to leverage their capabilities together to improve the oversight of food safety. The GAO says that only limited progress has been made in meeting the spirit and letter of the MOU. During the Gulf oil spill crisis, the two agencies acted in unison and made the most out of a bad situation. When it comes to true collaboration and resource-sharing, however, the GAO report recommends that the two agency's live up to the MOU already in place.

Without the plan or resources to succeed, can the FDA deliver seafood safety to the American public? At iPura, we're too busy making seafood safe to be dragged into the debate! Our iPura Food Safety & Quality Assurance Program was designed, built and put into operation with the sole mission of producing safe, clean, healthy and sustainable food. Food Safety isn't just an empty phrase, it's a culture and commitment that must be shared and practiced across the entire food supply chain. Communities, citizens, the economy and the environment not only deserve it, they are dependent upon it. Please visit us at iPura.com to learn more about our daily on-site presence, efforts, production and delivery of exceptional seafood.

First Lego League 2011 Food Factor Challenge - Keeping Food Safe

2011-05-11T11:47:00.000-07:00

Inspiring young minds to confront real-world challenges with science, creativity and teamwork is the hallmark of the international FIRST® LEGO® League, a joint endeavor between Dean Kamen's FIRST organization and LEGO that pits teams of 9-16 year olds (9-14 in the U.S. & Canada) against one another in a series of tournaments. Every year, event organizers select a new challenge and announce the topic in September. The season runs November through March, and then the winners of regional tournaments meet to compete in the World Festival April 25-28 for a grand prize.

Each team consists of up to ten members and one adult coach. A real-world scientific challenge is selected each year consisting of two parts: The Robotic Game and the Project. Teams are tasked with programming an autonomous robot to compete on a themed playing field, scoring points and developing solutions to a problem that they have identified in their research. Each team has the option to enter sanctioned tournaments that lead to the World Festival. Themes in previous years have tackled climate change, oceans, nanotechnology, Mars and others since the FLL's inception in 1998.

This year's theme, "Food Factor Challenge - Keeping Food Safe," is an exercise to see if the teams can improve the quality of food by finding ways to prevent food contamination. They will explore the issues involving food safety at every point in the supply chain, including farming methods, pest and microbial mitigation, hygiene, sanitation and critical control points throughout processing, transportation and storage. The challenge is to find ways to prevent or combat the contaminants before the product reaches the food supply.

What began as a 210-team, two-country competition, this brilliant program has blossomed into a 14,725-team league operating in 56 countries with over 200,000 participants!

Though the details won't be released until September, the FLL website notes: "In the Food Factor Challenge, teams will build, test, and program an autonomous robot using LEGO® MINDSTORMS® NXT to solve a set of Food Safety missions as well as research, develop, and share their innovative food safety solutions."

The FLL is a labor of love for the founders who believe that science and technology can be fun and rewarding. They designed the innovative concept to instill confidence and creativity in the participants' minds, to encourage them to use science to overcome obstacles and address the world's challenges. The skills and knowledge acquired in this collaborative sport will benefit the students far into the future regardless of the career path chosen.

“We want to change the culture by celebrating the mind," writes Dean Kamen, Founder of FIRST on FLL website.

“FLL encourages children to design, construct, and program their own intelligent inventions. This allows them not only to understand technology, but to become masters of it.”- Kjeld Kirk Kristiansen, Owner & Deputy Chairman, the LEGO Group.

Each team and participant must adhere to the following Core Values of the FLL, the foundation upon which the entire organization prides itself.

We are a team.
We do the work to find solutions with guidance from our coaches and mentors.
We know our coaches and mentors don't have all the answers; we learn together.
We honor the spirit of friendly competition.
What we discover is more important than what we win.
We share our experiences with others.
We display Gracious Professionalism in everything we do.
We have fun.

We at iPura are excited that this year's challenge involves Food Safety and look forward to following the competitions as they unfold. As the world's population swells and the trade in food expands, finding innovative real world solutions to safeguarding public health and the food supply has never been more important. Helping to shape tomorrow's leaders, the FLL couldn't have selected a more universal and timely issue for this year's Challenge. You can follow them on Twitter at @firstlegoleague for updates or follow their blog to learn more.

GLOBALGAP - Good Agricultural (& Aquacultural) Practices

2011-05-09T12:04:00.000-07:00

The trade in food products criss-crossing the globe to feed billions daily is astonishing in scope and impact. Trillions of dollars, millions of jobs, endless challenges and logistics to keep the wheel in motion. In the end, if the process isn't sustainable for today's and future generations, what's the point? If the damage done to the environment and communities producing the food exceeds the planet's and human capacity to cope, where will we be when the population hits nine, ten billion? Clearly, there is no alternative but to frame a sustainable future built upon science-based standards, experience, intuition and common-sense.

GLOBALG.A.P is among a handful of organizational bodies at the forefront addressing the issues head-on in a tangible, meaningful way. Starting out as EUREPG.A.P in 1997, the group changed its name to GLOBALG.A.P in 2007 to represent its universal reach and operations in over 100 countries. The G.A.P stands for Good Agricultural Practices, a set of voluntary standards for food production that aims to minimize the negative impacts of farming practices, reduce the use of pesticides and other harmful chemicals, and to reduce the strain on the communities and people involved in its making.

Integrity is a main pillar of GLOBALG.A.P. Integrity of the standards, the certification process and partners, auditing and reporting, and adherence to the values behind them are at the heart of its mission. The organization practices a "Continuous Improvement Process" with a "holistic" approach at building integrity into an ever-evolving, ever-improving process where all the governance, system development, implementation and monitoring activities are interconnected.

A private body, the ownership and legal responsibility of GLOBALG.A.P is held by EHI Retail Institute through its non-profit FoodPLUS. A Board heads the organization, with a Secretariat in place and reporting to it to manage the operations. Membership is comprised of retail, foodservice, and stakeholders in the food supply chain all over the world. Sector Committees concerned with specific sector products and issues meet, discuss, draft and report to the Board. An Integrity Surveillance Committee monitoring the process, documentation and execution of the standards also reports directly to the board. Reporting to the Secretariat are a Certification Body Committee, a Benchmarking Committee, and National Technical Working Groups. Stakeholders in all areas of the industry in every part of the world are invited to participate in a very open, transparent process.

Farm assurance and best practices schemes may be benchmarked against the standards developed by GLOBALGAP, earning equivalency for certification in their specific region of the world. The idea is to create a system of "harmonized" standards that all achieve the same end.

The following standards are covered within the GLOBALG.A.P series:
1. Integrated Farm Assurance Standard (IFA)
2. Compound Feed Manufacturer Standard (CFM)
3. Plant Propagation Material Standard (PPM)
4. Risk Assessment On Social Practice (GRASP)

GLOBALG.A.P certification is carried out by over 100 certification bodies in over 100 countries, with the goal of creating one standard Good Agricultural Practices used everywhere. The voluntary standard is "a pre-farm-gate standard, which means that the certificate covers the process of the certified product from farm inputs like feed or seedlings and all the farming activities until the product leaves the farm." It is a business-to-business process, involving annual inspections both announced and unannounced to production sites, General Regulations, Critical Control Points and Compliance areas, and a GLOBALG.A.P checklist to be sure that all documentation is in order.

Events throughout the year are held to train and promote the standards; resources, publications, assistance and consultations are always available, along with a database of virtually all-things-GLOBALG.A.P accessible to the press and consumers on its website.

From livestock to fruits and vegetables, seafood to spices, GLOBALG.A.P seeks to spread Good Practices to ensure that generations to come have a clean, healthy, safe food supply.

iPura is pleased to be a Supplier Member of GLOBALG.A.P and we look forward to contributing and being part of the great new era of sustainability sweeping the globe!

Two New Food Safety Rules Poised To Take Effect

2011-05-06T09:44:00.000-07:00

In the wake of the Food Safety Modernization Act signed into law in January, the FDA announced that two new rules will take effect on July 3, 2011 to help ensure that unsafe food does not reach the American consumer. The new rules grant the agency unprecedented power and are expected to be followed later this year by several more proposed rules intended to shore up the nation's defense against contaminated food both domestically and imported from abroad.

The first rule allows the FDA to seize and detain any food product suspected of being produced under "unsafe or unsanitary conditions" for up to 30 days. Prior to this requirement, there had to be credible evidence of adulteration or misbranding for any action to occur. With its expanded abilities, the FDA is expected to work closely with state and local authorities to determine whether or not additional steps should be taken to remove the product from the distribution chain.

FDA Deputy Commissioner for Foods Mike Taylor. “It is a prime example of how the new food safety law allows FDA to build prevention into our food safety system.”

The second rule requires all importers of food into the U.S. to notify the FDA if that same food being imported has been rejected or detained in another country. By gathering information about the foods being imported, officials hope to improve their capacity for targeting suspected bad food and the processors responsible for producing it. Additional rules are expected in the coming months that will focus on the challenges of preventing contaminated food from other countries entering the U.S. supply.

As fans, followers and supporters of iPura know, we support the stringent approach to safeguarding our nation's food supply. Government regulations and authorities play a critical role in the never-ending battle against tainted or misbranded food from reaching the American public. Yet by the FDA's own admission, it is woefully under-equipped to inspect every shipment reaching our ports. In fact, 99% of the food imported into the U.S. does not undergo inspection. Consumers have to be able to trust the companies and people growing, packaging and selling food, and that's why we're so excited about our future. Prevention of pathogens in food is the cornerstone of the iPura Food Safety & Quality Assurance Program, and traceability and sustainability are at its core. Please watch our video to learn more about our extraordinary measures to safeguard food and the health of those who choose to enjoy iPura food products.

Additional Resources:

Federal Register Notice for Interim Final Rule on Information Required in Prior Notice of Imported Food
Federal Register Notice for Interim Final Rule on Criteria Used to Order Administrative Detention of Food for Human or Animal Consumption

Aquaculture Stewardship Council Set To Sail

2011-04-29T13:24:00.000-07:00

Did you know that 50% of the seafood consumed in the world is farmed? As the world's population swells, output from aquaculture production is expected to grow in volume and quality to satisfy the demand.

Nothing could be more important for the environment, the communities involved in fish farming and the consumers than sustainable aquaculture. To that end, a powerful new entity is poised to take its position on the world's sustainability stage. What the Marine Stewardship Council is to wild fishery stocks and practices, the Aquaculture Stewardship Council hopes to be for the farmed product.

The Aquaculture Stewardship Council (ASC) was formed in 2009 by the World Wildlife Fund (WWF) and the Dutch Sustainable Trade Initiative (IDH) to manage the standards for responsible farmed seafood.
The ASC strives to become the world's leading certification and labeling program, stating it "will run an exciting and ambitious programme to transform the world's seafood markets and promote the best environmental and social aquaculture performance."

The ASC's Vision and Mission, in its own words:
Vision: A world where aquaculture plays a major role in supplying food and social benefits for mankind without negatively impacting the environment.

Mission: To transform aquaculture towards environmental and social sustainability using efficient market mechanisms which create value across the chain.

The ASC will train third-party independent certification bodies to audit the producers against standards developed by over 2,000 experts and professionals in a series of discussions started by the WWF in 2004, the Aquaculture Dialogues. The Dialogues are organized into eight multi-stakeholder roundtables that have set or are in the process of setting science-based performance standards for 12 species of seafood including tilapia, pangasius, shrimp, salmon, bi-valves and abalone. The standards developed or being developed are in compliance with the guidelines for standard setting established by the International Social and Environmental Accreditation and Labeling Alliance (ISEAL).

Unlike wild fisheries, aquaculture farms present unique sets of challenges for each species and region. Quality and sustainability at every point in the production line are easy to wish for, and very difficult to achieve. Success in the field requires committed management with a mission for excellence along with tireless attention to detail and never-ending responsibility to get it right. Traceability is becoming more important than ever as the entire industry understands the imperative for sustainable solutions and practices.

The ASC is set to appear next week in Brussels at the European Seafood Exhibition, reportedly to announce the timelines for the full implementation and operations of their uplifting vision and valuable mission.

To learn what makes iPura a leader in sustainable seafood, food safety and quality, please visit iPura.com

Chefs Move To Schools Making Strides

2011-04-26T11:52:00.000-07:00

Innovative approaches to sparking a health revolution in the U.S. are more necessary than ever, especially for a generation of children facing unprecedented battles with health attributed to poor diets and sedentary behavior.

One such program created recently appears to be making inroads into reshaping school meals: Chefs Move To Schools.

In its own words, "The Chefs Move to Schools program, run through the U.S. Department of Agriculture, will help chefs partner with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices."

Chefs' passion and knowledge for culinary excellence and variety may help to energize the efforts nationwide to improve the school meal program. Team Nutrition, established in 1995 to help implement the School Meals Initiative for Healthy Children, has been providing resources and expertise to schools and professionals through the Healthy Meals Resource System. Chefs Move To Schools, along with Let's Move and other initiatives, are related and coordinated in a new wave of assault on "health deserts" in our schools.

A list of chefs and schools that have been paired together can be located on the USDA's Healthy Meals Resource System website. The current list contains 813 pairings and growing, while the official number may be higher. Though the gains may appear imperceptible, local success stories across America are beginning to take shape. If you're a chef, you can sign up here.

(In 1995, the USDA established Team Nutrition, a nationwide integrated program designed to help implement the School Meals Initiative for Healthy Children. The Healthy Meals Resource System (HMRS) is the training and technical assistance component of Team Nutrition.)

Seafood Sustainability Leaders In Food Retail Championed By Greenpeace

2011-04-14T15:09:00.000-07:00

Environmental activist organization Greenpeace updated its annual report, "Carting Away The Oceans," (CATO) to illustrate the relative policies and practices by major food retailers when it comes to buying and selling sustainable seafood. This year's publication singled out several top national retailers, naming California-based Safeway, Inc. as the number one leader trailblazing the path with several initiatives that are unrivaled in the retail industry. Rounding out the top five are Target and Wegman's in a tie for second, Whole Foods and Ahold.

The latest Greenpeace study points out that though age-old practices that are harming the ocean are still being practiced at an unacceptable rate around the world, there is good news as major food retailers are stepping up to the plate and taking responsibility

Social activist author Casson Trenor writes:
"Through progressive policy development, public support for conservation measures, and the elimination of unsustainable seafood inventory items, a conventional mega-grocer – Safeway – has captured the top spot in the CATO rankings from the previous standard-bearer, the Target Corporation. In doing so, Safeway has underscored the reality that supermarkets from all sectors can and must incorporate sustainability into their seafood operations as the industry evolves."

Supermarkets are leading the way toward a sustainable seafood supply by refusing to sell endangered species, or seafood that comes from poorly managed, unsustainable sources that harm the environment. Responsible aquaculture production is viewed as a vital source of sustainable, renewable seafood, and efforts are in motion to expand and improve aquaculture standards with stringent practices and regulations. The sourcing and purchasing decisions made by the executives at these companies will directly impact the health of the oceans and ensure that future generations are able to enjoy a replenishing seafood supply.

Fishwise, a sustainable seafood consultancy group, shared the news that several of its retail partners had scored extremely well in the Greenpeace analysis. In addition to Safeway, Fishwise helped several independent markets improve their scores dramatically over last year's CATO report.

This year's CATO report begins, "Our oceans are in peril." Thankfully, a new generation of leaders in the food industry is addressing the challenges with creative, meaningful practices and policies that will turn the tide against destructive currents. Safeway, for one, has set 2015 as the target date for offering fully sustainable product in all of its stores. Ambitious and bold, the supermarket giant is setting an example for every conscientious and profit-minded retailer to emulate, to be part of the solution, not the problem.

iPura Food Distribution, Private Label, Retail Brand Protection

2011-04-08T14:57:00.000-07:00

We released this press release a couple weeks ago to highlight the expansion of iPura. Several news outlets have shared the announcement with their readers. Stay tuned for more good news ahead!

Mar 21, 2011 16:14 ET

iPura® Announces Retail Brand and Private Label Program

BOSTON, MA--(Marketwire - March 21, 2011) - iPura Food Distribution Co, Inc. (iPura), a California based private label food manufacturer, announced at the International Boston Seafood Show that the Company is adding a retail brand to meet food safety and quality assurance demand.

Company President Keith Meeks stated, "Today's consumers expect a higher degree of food safety and most believe that not enough is being done to protect their health. iPura is the world's first on-site food safety and quality assurance program that contributes manpower and microbial intervention technologies with proprietary equipment to apply organic antimicrobial agents prior to packaging. iPura labeled seafood products differentiate from all other seafood products by addressing food safety, quality and sustainability at a level unmatched in the industry."

"With iPura labeled products, retailers, distributors and food service operators have a clear point of validation that proves to their customers that not only do they care, but they are doing everything they can to source cleaner and safer products. With 85% of seafood coming from foreign sources, iPura adds value and protects reputations and company images by producing cleaner and safer food. We expect that our retail brand will connect with consumers and strengthen the value of iPura as a private label brand manufacturer," added Mr. Meeks.

Tom DeMott, a veteran food broker with Encore Associates, added, "iPura has created a novel approach to food safety and quality, securing a level of trust and authentication that should be a model for the entire supply chain. It's one thing to advocate for safer, cleaner food, and quite another to achieve daily verification of such quality and value."

Consumers appreciate the difference. John Erickson, a seafood buyer at Food4Less in California, stated, "I have been sourcing seafood for over 35 years and I have yet to see any product match the iPura quality. My customers are telling their friends and my sales of iPura labeled products in the service case are the strongest in the category. I look forward to selling the iPura retail bag in the freezer case."

The foundation behind the iPura label is the innovative iPura Food Safety and Quality Assurance Program, a prescriptive regimen applied on-site at selected premier aquaculture producers. Aaron Ormond, the Company's VP of Food Safety & Quality Assurance, explained, "The iPura Program raises the bar by adding technology and trained manpower to apply our microbial kill-step interventions and comprehensive controls at the source. iPura on-site microbiologists validate product and conduct environmental monitoring periodically throughout the production cycle. Our proprietary systems do not use heat, high pressure, irradiation, chlorine, or other harmful chemicals."

Mr. DeMott added, "The iPura Program's components and controls put iPura ahead of the curve in food safety and quality, along with supporting practices that sustain the natural resources of our oceans."

For more information on iPura: http://www.ipura.com/

For more information on Encore Associates: www.encoreassociates.com

The Passionate Foodie Wins 1st Annual Tweet & Blogfest at IBSS 2011

2011-03-29T14:55:00.000-07:00

We extend our congratulations to Richard Auffrey, the blogger behind The Passionate Foodie and @RichardPF on Twitter, and the winner of our 1st Annual iPura Tweet & Blogfest at IBSS 2011. Last week at the International Boston Seafood Show, we sponsored a "Tweet & Blogfest" to encourage local bloggers to attend the show and share their impressions. The $1,000 prize is being awarded to Richard for the quality of his work, his professionalism, creativity and passion that characterized his posts. The final decision was close, with several bloggers in contention, but in the end, a winner had to be declared. We hope Richard will return next year to defend his title!

A special thank you goes out to Fiona Robinson of SeaFood Business for judging the event, and to the team at Diversified Communications for helping us to get the word out. We are looking forward to next year's 2nd Annual competition, less of a contest than a celebration of food, blogs and the people involved.

An extra word of appreciation to all the bloggers that showed up and covered the event in their blogs. The conversations taking place in the blogosphere are important for the industry and individuals alike, and we applaud the communicators reaching out to an audience to share their thoughts and insights on the topic of seafood. See you next year!

Boston Bloggers Contribute To Seafood Industry Conversation

2011-03-28T12:07:00.000-07:00

Last week we made our yearly trek to Boston for the annual International Boston Seafood Show to share our story, strengthen existing relationships and build new bridges to our company's future. It is so exciting to see the positive response to the iPura Food Safety & Quality Assurance Program, and to our recently announced private label program and retail brand. We have always considered iPura to be "ahead of the curve" for food safety, and now major stakeholders are really taking notice about how we are "raising the bar"! We look forward to sharing a stream of good news for our company and consumers.

The conversations taking place within the seafood industry are re-shaping the way business is conducted by supermarkets, foodservice distributors, restaurants, chefs and the producers providing the product. A number of important initiatives are in full swing by buyers and suppliers that will directly impact consumers' health, environment and quality of life. At iPura, we say that a sustainable supply of healthy, clean seafood is not an option, it is an obligation owed to future generations.

Though the mainstream media covers the story, another source of information exchange is taking place in the blogosphere where the strict rules of journalism give way to a more informal though no-less-revealing look at the trends, ingested by smaller but highly engaged audiences. Bloggers' influence over taste and consumption is a growing trend that appears still to be in its infancy.

To celebrate bloggers and their insights, we created the 1st Annual iPura Tweet & Blogfest at IBSS 2011 to encourage participants to attend the show and blog about the things that impressed them the most. We included a $1,000 prize as an incentive, and were very pleased by the turnout and content produced over the course of the three day event. We will be announcing the winner soon. Stay tuned!

Here are a few excerpts and links to the blogs that contributed to the show, in no particular order of import or excellence!

A Boston Food Diary
As a blogger, I had a unique perspective into every booth. I wasn't there to make deals, to haggle for the best price, to scope out competition. I was there to learn, to hear the struggles these companies face, and, best of all to taste. The IBSS presents a unique opportunity each year to look at the issues facing the seafood world. This year the community has been rocked, suffering oil spill dangers, and more recently the earthquake and tsunami in Japan, beyond devastating the country, also greatly disturbed much of the seafood from that region. The stories were real, some were sad, some inspirational, and some hopeful.

The Passionate Foodie
It seems that more exhibitors this year are concerned about issues of sustainability, as well as presenting more sustainable seafood. This is obviously a very good thing, as protecting the bounty of the sea is a crucial issue. I feel more positive about matters when I see so many exhibitors who are similarly concerned. And if you want to learn more about sustainability, you can discuss the issues with various exhibitors as well as attend some of the sustainability seminars.

Cara's Cravings
My excitement about trying barramundi was right on. Like sea bass, it's a thicker filet with a meaty texture that would be wonderful with a bold marinade on the grill or pan-roasted in a flavorful sauce. Note that if you have a Stop and Shop nearby, this product is carried under Stop and Shop's brand name; otherwise, there are plenty of other places to buy it too.

Once you've made a good choice and brought home some healthy, sustainable seafood, do you know what you're going to do with it? Despite this big blog, I usually don't. That's why I was really excited to visit the booth for Ashman Manufacturing. We had exchanged tweets a few times, and a few products on their website really caught my eye.

Eating The Week
After that warm-up, I went headlong into a couple hours worth of eating that I mostly remember as one big briny blur: spicy octopus tacos, smoked steelhead trout, spicy crawfish poppers, breaded catfish, panko-crusted cod sandwich, Cajun-spiced salmon, tuna sushi rolls, Maryland-style crabcakes, softshell crab tempura, and several others. Because I was chatting up vendors and other attendees during this smorgasbord, I also went through about half a pack of mint gum and any breath-cleansing candy I could snag from the booths.

The PescoVegetarian Times

His response makes sense to me. The major players, at least, have to get serious about sustainability, because the seafood industry itself will become endangered if it does not address some of the problems that current practices have helped to create, including pollution, diseases, overfishing, and loss of livelihoods. The industry will not be able to meet the growing demand for seafood if it does not find better ways to address the health, safety and environmental issues that put fish, people, and the ocean at risk.

We're looking forward to announcing the winner of our contest. Fiona Robinson, editor of SeaFood Magazine, will be making her final selection soon and we will let everyone know as soon as we hear! Thank you to all the bloggers and tweeters that participated, and we hope that even more will join in next year!

International Boston Seafood Show 2011 - Great News Forward!

2011-03-25T12:20:00.000-07:00

The International Boston Seafood Show wrapped up once again this week, reminding us how flavorful and exciting it is to be involved with the seafood industry. iPura executives traveled to North America's largest seafood industry tradeshow to conduct business with old associates and new, to share the launch of its Private Label Program and Retail Brand, and as the tradition grows, to serve the most mouthwatering fish tacos to be found in the cavernous Boston Convention & Exhibition Center. We feel privileged to work with people from all over the world whose passion, creativity and drive feed billions every day and whose commitment to excellence impact the future in such meaningful ways. Seafood is healthy, delicious, diverse, multinational & multicultural, and a multi-billion dollar industry vitally important to quality of life.

Chef Daniel Alicea

We were pleased to see the turn-out for our 1st Annual iPura Tweet & Blogfest, a competition for bloggers that was developed to create conversations about the show, companies, products and issues about which consumers are concerned. The $1,000 prize will be announced next week, chosen by SeaFood Business Magazine associate publisher/editor Fiona Robinson. We wish to take this opportunity to thank the team at Diversified Communications for their usual good grace and promotion of our contest, and we look forward to next year's 2nd Annual! After reading all the great blog posts submitted, it dawned on us that we may need to add a prize for Best Photography! Thank you, Bloggers!

The future of seafood looks bright. Major food retailers are stepping up to the plate to require that suppliers present sustainable product to the market. Dialogues between NGOs, cooperation and commitments to work together to advance the common goal of an ever-lasting seafood supply and responsible stewardship of natural resources are making significant progress. Consumers are beginning to realize the huge benefits for their health by eating seafood, and with the explosion of chefs and recipes available on television and the Internet, they now have the information at their fingertips to make fish a main part of a healthful regimen.

One thing is very clear: Food Safety is more important than ever for the major buyers of seafood, the main retailers and foodservice distributors that purchase huge volumes. Their future, and ours, depend on it! Our iPura Food Safety & Quality Assurance Program is indeed "ahead of the curve" and truly enthusiastic about the validation and affirmation of our efforts that we received in Boston. Stay tuned for some exciting news!

Thank you again, Boston! See you next year!

Preferred Freezer's Famous Giant Stuffed Polar Bear Display

Safeway Leading The Way To A Healthier You

2011-02-23T13:04:00.000-08:00

Not all grocery stores and supermarkets are created equal. The various strategies and talent within its executive ranks determine the scope of a retail food operation, resulting in positive growth and profit when successful initiatives translate into consumer satisfaction. Standing at the top of the mountain with very few competitors is Safeway, a leader in driving private label innovation to meet the needs and demands of its customers. Coupled with its creative approach to product development, Safeway maintains a steady-as-she-goes communications campaign that is anything but haphazard. The Big Picture for Safeway, it seems, is giving you as many choices and tools as possible to guide you to sustainable good health through nutrition.

SimpleNutrition is Safeway's latest move to have a direct, tangible impact on shopper behavior. Developed by nutrition labeling experts and registered dietitians, SimpleNutrition is designed to give consumers quick and helpful information to make it easier to identify healthful foods on the shelves. Grounded in science, dietary guidance and nutrition labeling regulations, the green shelf tags throughout the store point out foods that are "Sodium Smart," "Low in Fat," "Low Sugar," "Gluten Free," "Organic," and others.  The program is meant to be a complement to the nutrition label on food products, not a replacement, to help sort out dietary truths from marketing fiction. As Safeway says in its blog, "Think of it as having your own personal nutrition expert shopping with you."

The lifestyle and dietary benefit tags are aimed "to limit the levels of nutrients that may negatively impact health (total fat, saturated fat, cholesterol, sodium and sugars) and to ensure the presence of beneficial nutrients (vitamin A, vitamin C, calcium, iron, protein or fiber) to help fill nutrient gaps in the diet." To learn more about the SimpleNutrition program criteria and Safeway's impressive approach to communicating nutritional value to its customers, visit the resource center on Safeway's website.

Safeway's innovation doesn't end there. Open Nature is a new health-and-wellness line of 100 plus all-natural products debuting with several meat, pork and poultry products, joining O Organics and Eating Right in the supermarket's growing portfolio of private label brands geared for the health conscious consumer.  In the words of SVP of Consumer Brands, Joe Ennen, "Open Nature is Safeway's way of providing shoppers access to simple, flavorful food made from all-natural ingredients that is as close to nature as possible."

With unwavering precision, Safeway has been marching out a parade of strong commitments signaling that its customers' health matters to its culture and its bottom-line.  Its high-fructose corn syrup-free brand, Eating Right For Kids, all trans-fat free private labels, no growth hormone milk, lower sodium Signature Cafe Soup line, and now SimpleNutrition and Open Nature are probably not the last we'll hear about this California-based supermarket with a big heart.

Safeway's talent, creativity and commitment are valuable resources for the communities that it serves!

1st Annual iPura Tweet & Blogfest at IBSS 2011

2011-02-22T08:07:00.000-08:00

Calling all food bloggers in Boston, the surrounds & beyond!

Each year as the cold winter hints at loosening its grip, the executives at iPura are hunkered down in preparation for North America's largest seafood tradeshow in Boston. Attended by thousands of visitors and exhibitors from 90 countries, the International Boston Seafood Show is a showcase for new products, trends and companies that shape the way Americans consume fish. Aside from the multi-million dollar deals and festive air, the cavernous Boston Convention & Exhibition Center fills with the aromas of exotic dishes and more flavor down each aisle than you'll find in a popular restaurant.

Visit us in Booth 2365 this year where we will once again be serving fish tacos in corn tortillas and a surprise treat, and of course, sharing what makes iPura's Food Safety & Quality Assurance Program unrivaled in the industry. We're unveiling a new look this year, but here's our booth from last year's show.

We will be live-tweeting from the floor for the third year in a row! The first year, we were among but a handful of early-adopters chirping into the webosphere; last year, the show's organizers positioned a "Twitter Screen" in the lobby live-streaming the tweets about the event, and there was a fair amount of participation. This year, we expect an even greater outpouring of content and passion for telling the surprisingly wonderful story of seafood.

As you may know, we have been reviewing Boston food bloggers in a series of short reviews, "100 Boston Food Bloggers." Impressed by their talent and the community as a whole, we have been inspired to create a contest to coincide with the Int'l Boston Seafood Show.

1st Annual iPura Tweet & Blogfest at IBSS 2011

*To qualify for the $1,000 prize, the blogger must attend at least one day of show, March 20-22, 2011.

Rules of the game:

a. Each participant must blog at least one entry and tweet a minimum of five times about the IBSS 2011. Bonus points for more volume will be awarded. The deadline for the last blog entry and tweet is midnight March 22.

b Winner will be judged on content, creativity/originality, # of entries, quality, depth. Editor Fiona Robinson of industry leading SeaFood Business Magazine is the judge, lending her professional eye and intimate knowledge of the International Boston Seafood Show to this inaugural event.

c. Winner receives a $1,000 award from iPura and will be featured in our post-show summary for this blog.

d. Blogger must register at iPura's booth 2365 for official entry and use #IBSS11 as the hashtag for tweets.

e. There is no obligation to write about iPura and no bonus points or special consideration will be given to those who do. We do ask that the full title of the contest, "1st Annual iPura Tweet & Blogfest at IBSS 2011" is used when referring to it.

f. Participating bloggers will be given a free entry pass for the show.

g. The award will be announced the following week and the prize money sent out thereafter.

So come on all you great Boston food bloggers! Throw your hat into the ring for our 1st Annual Tweet & Blogfest covering the Boston Seafood Show. We hope to see the energy and spirit of this extraordinary event through the eyes of all these bloggers who love food and love to share that love even more!

Tweet us at Twitter.com/iPura if you have any questions or want to sign up for our 1st Annual Tweet & Blogfest and receive a VIP pass to the show!

*Post-Show Update: Winner of the 1st Annual iPura T&B is The Passionate Foodie!

100 Boston Food Bloggers - Part 4

2011-02-16T14:50:00.000-08:00

Boston's literate climate has spawned dozens of food bloggers, a feast of originality and good taste. Here's Part 4 of our on-going series. In case you'd like to catch up with all of them, here are Part 1, Part 2 and Part 3.

BellyGlad is another delightful creation that manages to educate, entertain and inspire by using a deceptively plain approach untarnished by superfluous prose and flourish. Her blog takes us out of the kitchen, to local restaurants, farms, markets and even Tunisia, and is filled with sensuous photography capturing the colors, textures and shapes of her adventures. We wish that Andrea would post more often as it's clear that she adores food as much as she does sharing the experience with others. On Twitter @bellyglad

Tales Of The Basil Queen is like taking a trip to a foreign land. You arrive there not knowing what to expect, nor what exactly lies ahead. That's the fun of it. You set out and begin to discover the unfamiliar contours of distant customs, the pings and rhythms of another language and singular syntax, where your own recollections and perspectives are the only verifiable measures of latitude and longitude. You may even lose yourself on this journey, but you will never see things quite the same again. If you love food, literature, culture, linguistics, psychology and the unbridled voice of a talented seeker, read this blog! @thebasilqueen

Wine Dine With.Us is written for the urban sophisticate hip and cool on the outside, warm and fuzzy enough on the inside to curl up and read a blog. Written by a group of four young professionals, this blog aspires to great heights. Their combined knowledge of wine and food, and their insider view on Boston's food scene with a mix of Argentina, result in a valuable resource for the reader wanting to be included on what's hot and what's not. The "He Said, She Said" posts in which two of the authors weigh in on a given topic are particularly revealing. @winedinewithus on Twitter

It's hard not to love posts filled with smiley faces winking, laughing and emoting along with the friend-next-door author bursting with kinetic energy. Healthy And Sane lets you into the playful and inventive world of a true food lover and kindhearted soul, sharing the daily ins and outs of her life as defined by food. We always love it when bloggers take us on vacation to exotic locales like Hong Kong and Singapore, too. A great blog like this is the perfect pleasure, a tasteful blend of sweet ingredients served on a colorful platter. @elinacooks on Twitter

Red White Boston is an example of a marketing blog designed specifically to promote local stores and restaurants selling wine. They have organized a "Red White Tasting Crew" that meets up to taste and critique wine, and then shares their discussions on Twitter. Innovative storytellers and marketers, they have created a smartphone app that includes video testimonials that also appear on their YouTube channel. The blog is filled with great suggestions and tips, and tons of information for the newbie and wine connoisseur alike. Once again, another well-educated pair of Bostonians unite around their passion by creating a user-friendly guide. On Twitter @redwhiteboston

The best thing about One Food Guy are the photographs of faraway places taken during the author's trips abroad, evidently as part of his job. We weren't able to spend enough time on his blog to find out, but what job does he have?! There is the feeling that this blog is more of a hobby practiced sparingly but with precision when applied. A common theme among food bloggers is the desire to share their love for food and community, to bridge the gap between experience and understanding through shared communication. This blog delivers more than meets the eye. Twitter, goes by @onefoodguy

The Small Boston Kitchen is yet another awesome blog that makes us want to start baking, eating, photographing and then blogging about food. Written by a student in culinary school, she shares the excitement, wonder and joys of leaning new things surrounded by other people living the same dream. Though she obviously already knows her way around the stove, she's humble enough to know that she can always grow, that she can always refine her knowledge and skills to take it to the next level. It appears she has a thing for gnocchi as well. Readable, enjoyable, delectable! @The_SBK on Twitter

Grown Away: Adventures In Gardening focuses on local food, on growing, eating and celebrating its authentic and healthful qualities. Hearty recipes are presented with step-by-step instructions and plenty of coaching, with ingredients grown themselves or purchased at the local farmer's market. Food is at the heart of our experience here on earth, and our relationship with it somewhat defines our lives. This blog encourages the reader to find the artisan inside and to eat closer to home. @Frekky on Twitter

Semi-Sweet promotes healthful living through good nutrition and moderate exercise. Sarah, the author, is a breast cancer survivor and avowed lover of food whose life was transformed by her diagnosis. A lawyer at the time, she quit to focus on her health and family, and eventually turned to the blog as an outlet for sharing her knowledge to help others. From first-hand experience she shares a roadmap for making good choices that can lead to a higher quality of daily life, and her voice resonates with an urgency for us to do so. @SemiSweetOnline

Straight Up With Olives is a decent blog that presents subjects with quick, light brushstrokes and straight-to-the-point style. There are easy-to-use recipes for food and drink, and reviews of local restaurants, stores and products. It feels that the blog would have more depth if there were more frequent posts, as the sparse number of posts leaves the reader wondering what else the author knows. On Twitter @UpwithOlives

So there you have it! We've now reviewed 40 food bloggers from Boston and are astonished at the level of excellence. Stay tuned for Part 5 coming soon!

100 Boston Food Bloggers - Part 3

2011-02-03T11:57:00.000-08:00

Our foray into the world of Boston food bloggers has convinced us that Massachusetts is a hotbed of food journalism and celebration. Here is Part 3 of our ten part series: (In case you missed them: Part 1, Part 2 of 100 Boston Food Bloggers)

Food For Real illustrates joyfully that a healthy lifestyle is fun and accessible for anyone with desire. Written by a student at Boston U. studying to become a Registered Dietitian, the content and style come straight from the heart of an earnest practitioner and natural-born teacher. She values the simplicity of 'real' quality over processed foods and the rewards of leading an active zest-filled lifestyle, and then translates her attitudes and approach to well-being in an engaging, thoughtful and entertaining blog that inspires and elevates. Health & Wellness communications has a bright future if filled with the likes of Stephanie Horton! @FoodforRealBlog on Twitter.

Not all food bloggers are created equal. A Cambridge Story is clearly the product of a gifted individual in the kitchen. We don't want to read Emily's blog, we want to EAT it! Reviewing food blogs is tricky business and should only be attempted on a full stomach. Well, our stomachs are full and we still want to dive into her creations for a taste. Whether or not she finds her inspirations in a Rachel Ray recipe or a trip to the tropics, we don't care. We're just glad she's sharing them! Now...what to prepare for the Super Bowl?! @ACambridgeStory

Food On The Food is a light, cozy blog that conjures up the feeling of sitting near the fireplace surrounded by family and comfort food while it snows outside. The warmth of the author's heart is apparent throughout as her love-filled world spills into her posts, often less about the food itself than the people in her life, the relationships that bring happiness and define our days long after the plate is empty. Her recipes are perfect for everyone to enjoy, together. @FoodontheFood

If you want to know how to produce a blog that will have meaningful impact on readers, for local advertising and SEO, look no farther than North Shore Dish. Two childhood friends grew up, went separate ways, then ended up back together again in an area exploding with restaurants. Located north of Boston, the two food lovers recognized the vacuum surrounding a subject dear to them but overshadowed by the great metropolis to the south. Great writing, perfect pitch info sharing and painting a portrait of an area teeming with culinary treasures. A great read for a lot of reasons and your Guide to Dining on the North Shore! Applause for Kristen and Jill @NorthShoreDish on Twitter

We love it when a photographer with an artist's eye and an innate sense of food's wonder combines the two to deliver a blog that's about as cool as they come. My Camera Eats Food fuses art, photo-journalism and a dual 'what's-out-there?' and 'in-the-know' tone that feels authentic and real-time edgy. Seeing food, Boston and the outside through her lens has the feeling of drama, of the unexpected, of a tantalizing surprise around the corner. Love this blog! She's on Twitter, too @photo_delicious

The Boston area is steeped in great history and wonderful food bloggers making their own marks today. Lighter And Local celebrates local living, supporting the community in which you live, your neighbors and eating the food grown nearby. Author Kim Bingham sees this simple way of life as the road to happiness and fulfillment, and she shares the proud heritage of her hometown not only to educate you about it but to inspire you to look around and find wealth where it exists...right here, all around us, simply reach out and see. @kmmybingham

Beantown Baker. Umm...Yummmm!! For dessert lovers, check out this sweet, gooey confection that will have you covered in flour, sugar and baking soda in no time. Rather than review the blog, we found ourselves eyeing the goodness longingly, like Homer Simpson staring at a donut catalogue. Her lucky husband has the chore of being her guinea pig and who knows how many cold days were warmed by a homebaked gift from her oven? An engineer by day, baker, photographer and blogger by night. Sweet! @beantownbaker

Justin Can Cook is perfect if you want to learn how to cook, from the basics to more advanced techniques that are essential for chefs and wannabe-chefs alike. His focus is on food and its myriad complexities and yet he dishes it up with precision for easy digestion. The steady, consistent tone carries the reader along each step and dimension of a recipe and its ingredients, imparting both general and specific knowledge that will serve well in the years to come. If you want to improve your knowledge about techniques and learn some of the tips behind great cuisine, visit his blog. @JustinCanCook

The Ketchup Diaries exists to champion the pillars of good health and happiness; eating well and exercising. Lindsay's no fanatic, however, as she's quick to point out the virtues of moderation, including indulging in dessert with discretion. With the health crisis in America, the more awareness about healthful eating and lifestyle choices, the better. The great thing about Lindsay's "healthy living" blog is that she places the emphasis on the big picture and leaves room for sporadic guilty pleasure on the exploratory journey to bliss. On Twitter @KetchupDiaries

We Are Not Martha has a more unabashed commercial feel than many blogs as the two authors state clearly their intention to promote products, services and businesses. Commerce, however, doesn't take away from its charms. A degree of professionalism and drive characterizes the trajectory of this effort to inform and entertain while pointing out the things in which they truly believe. They make it clear that their endorsements come from their hearts, not their pocketbooks. Written with clarity and enthusiasm, there is plenty to glean from Chels and Sues. @WeAreNotMartha

Dietary Guidelines for Americans 2010 - Exercise, Nutrients & Calorie Control

2011-01-31T19:39:00.000-08:00

The USDA and Dept. of Health & Human Services released the Dietary Guidelines for Americans 2010 today, a science-based set of recommendations to help people make healthier food choices. The Guidelines are aimed at the general public and are also used by policymakers to inform decisions for school nutrition and food aid programs. Nutrition and health professionals also use the data and principles as content for communications.

Americans of all ages are suffering from an epidemic of poor health due to complications from excess weight and physical inactivity. Cardiovascular disease, diabetes, cancer, and hypertension rates are at all-time highs, devastating the country. Along with the food industry's efforts to improve the quality of its products and various initiatives to promote good health, these Guidelines represent another recent example of government officials addressing this crisis with urgency as a matter of public health and national security.

The key recommendations can be summed up as:

Eat proper portions - don't overeat! Find the calorie-balance pattern that works and results in good health
Eat nutrient-dense foods - don't feast on sodium, added sugars & solid fats; eat more fruits, veggies, whole grains, lean proteins, nuts and seafood
Exercise - don't be a couch potato or a computer yam! Reduce sedentary activity; get out and move!

Food Safety is also considered part of the "healthy eating patterns" that should be developed along with improving portion-size, nutrient-intake and exercising more often. Avoiding food-borne illness requires knowledge and best practices, and should be integrated into a healthful and sustainable lifestyle at all ages.

The Guidelines recognize that access to food plays a role in the choices available to Americans and that all sectors of the society will have to cooperate to turn the tide against this poor state of affairs. Its "Call To Action" urges all stakeholders to conduct joint programs that provide the tools and resources necessary to reshape the lives of individuals and communities through proper nutrition and physical activity.

As a food safety & quality brand, we applaud the Dietary Guidelines for Americans 2010 for its clarity and sound science-based recommendations. We are doubly proud to be part of the solution, as we have always considered iPura to be a health & wellness brand as well. Food safety and nutrient-dense food are at the core of our business, and we are looking forward to serving our customers for generations to come!