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Archive for the ‘Organic Food’ Category

Global Organic Food and Beverages Market Estimated to Account for US$ 323.56 Billion by 2024 – Industry Chronicle 24

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Zion Market Research recently added a new report on Global Organic Food and Beverages Market Set for Rapid Growth, to Reach Around USD 323.56 Billion by 2024 in their database which includes the in-depth analysis and global forecast for the market. TheOrganic Food and Beverages Marketreport also covers the major growth factors, key trends, opportunities and major company profiles.

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Some of the Major Organic Food and Beverages Market Players Are:

The global Organic Food and Beverages Market report includes the definition of the market, applications, uses, classification, product specifications; manufacturing processes; cost structures and other applications. It also analyzed the regional market conditions, including the product price, profit, capacity, production, supply, demand and market growth rate and forecast etc.

The global report provides in depth assessment of Organic Food and Beverages Market including market drivers, restraints, challenges, key trends, standardization, deployment models, opportunities, value chain, company profiles and strategies.

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Types and Applications of Products:

On the basis of product, this report segmented into sales volume, revenue, product price, market size, and share and growth rate.

On the basis on the end users/applications, this report segmented into status and outlook for major applications/end users, uses, growth rate and market opportunities and challenges.

Geographically, the Organic Food and Beverages Market report is segmented into several key Regions on the basis of their production, consumption, revenue (million USD), and market share and growth rate during the forecasted period, covering United States, Europe, Asia Pacific and ROW along with its Share (%) and CAGR for the forecasted period.

The Organic Food and Beverages Market segmented by regions/countries:

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What this Organic Food and Beverages Market research report offers:

1. Global Organic Food and Beverages Market size, share assessments for the regional and country level segments.

2. Global market Trends, Drivers, Constraints, Growth Opportunities, Threats, Challenges, Investment Opportunities, and recommendations.

3. Organic Food and Beverages Market forecasts for 5 years along with historical data of all the mentioned segments, sub segments and the regional markets.

4. Competitive landscaping mapping the key trends.

5. Major company profiling with their detailed strategies, financials, and recent developments.

6. Strategic recommendations for the new companies and startups.

8. Supply chain trends mapping the latest technological advancements.

9. Strategic recommendations in business segments based on the market estimations.

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Objective of Studies:

1. To provide detailed analysis of the market structure along with forecast of the various segments and sub-segments of the global Organic Food and Beverages Market.

2. To provide insights about factors affecting the market growth. To analyse the Organic Food and Beverages Market based on various factors- price analysis, supply chain analysis, Porte five force analysis etc.

3. To provide historical and forecast revenue of the market segments and sub-segments with respect to four main geographies and their countries- North America, Europe, Asia, Latin America and Rest of the World.

4. To provide country level analysis of the market with respect to the current market size and future prospective.

5. To provide country level analysis of the market for segment by application, product type and sub-segments.

6. To provide strategic profiling of key players in the market, comprehensively analysing their core competencies, and drawing a competitive landscape for the market.

7. To track and analyse competitive developments such as joint ventures, strategic alliances, mergers and acquisitions, new product developments, and research and developments in the global Organic Food and Beverages Market.

Why Trust ZMRs Analytical Insights?

Target Audience of Organic Food and Beverages Market:

Manufacturer / Potential Investors

Traders, Distributors, Wholesalers, Retailers, Importers and Exporters

Association and government bodies

Also, Research Report Examines:

Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.

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Global Organic Food and Beverages Market Estimated to Account for US$ 323.56 Billion by 2024 - Industry Chronicle 24

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January 4th, 2020 at 12:54 am

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Top 10 Food Industry Executive Articles of 2019 – Food Industry Executive

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This years been an exciting one for the food industry new trends emerged, cutting-edge technology gained traction, and customer preferences shifted. So as 2019 draws to a close, were excited to share our top headlines from this year.

Heres a roundup of this years top food industry stories.

Its no secret that the organic food space is booming. But in 2018, the sector saw exceptional growth. In this article, check out which organic products took off and which ones struggled to make a splash.

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Based on the results of this survey, healthy eating has hit the mainstream. Read more about what qualities consumers look for in food, and their attitudes towards healthy, sustainable food and beverages, in this article.

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Whats next for the food industry? According to Innova, well be hearing a lot about plant-based diets, macronutrients, texture, and more.

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In another look at 2020 food trends, Whole Foods predicts that next year, things like sugar substitutes, grab-and-go meals and snacks, and plant-based proteins will dominate grocery store shelves.

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OSHA issued $7,171,513 in fines to the food manufacturing industry between October 2018 and September 2019. Here, we reveal the most frequently cited standards in the food manufacturing industry.

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This installment of our Did You Know? series takes a deep dive into what it takes to get a new food or beverage product to market successfully.

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For years, pet owners thought that if their furry friends were eating grain-free pet food, they were eating healthy pet food. But when the FDA released data from its canine dilated cardiomyopathy (DCM) investigation earlier this year, consumers started losing faith in grain-free formulas.

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Every year, Inc. magazine publishes a list of the 5,000 fastest-growing privately held companies in the U.S. And this year, 128 food and beverage companies made the list. To see where these up-and-coming companies fall on the list, check out this article.

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The food retail space is continually evolving to keep up with consumer trends. So whats working for food retailers, and what are their challenges? This piece goes into the findings of a Food Marketing Institute (FMI) report to reveal the good, the bad, the blurry, and the new issues affecting food retailers.

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If theres one trend thats gained some serious traction over the past year, its plant-based meat. But Impossible Foods and Beyond Meat arent the only players in the game. This article provides a roundup of some of the companies offering or planning to launch plant-based meat.

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Top 10 Food Industry Executive Articles of 2019 - Food Industry Executive

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January 4th, 2020 at 12:54 am

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How to Audit Your Grocery Bill in 7 Minutes (and Save Tons) – Yahoo Finance

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Its an area of your budget thats easy to overlook: the creeping costs of your monthly grocery bill. Maybeyoure accidentally buying duplicate cans of beans. Or consistently tossing (i.e.,wasting) the same bag ofwiltedlettuce from your fridge before finishing it. By taking just seven minutes to assess what youre really spending on food each week, youll not only gain a better understanding of your households groceryneeds but also determine where you cancut costs. (Hello, forever goal.)

Great, so how do I audit my grocery bill?Tostart, gatheryour grocery receipts from the past month. Next, tally the members of your household and jot down any special dietary needs (say, a food allergy or sensitivity) that need to be accounted for. An example:In your family of four, one person is avegetarian. Or one is gluten-free. This information will provide context for the next step,because you cant properly assess your food budget without first quantifying the number of mouths youre feeding and understanding the origins for any spending spikes.

Next, categorize your food spending. Is the bulk of your cash going to organic produce? Or are you dropping major bucks on fancy jars of tomato sauce for your penne-loving child? (Yes, were looking at you, Raos.) Separate the items on your list by food groupmeats, produce, snacks, etc.then total the costs. Note: This isnt a guilt tripits more about grasping where your money is going every time you visit the store.

The final step.Open your fridge. Check out your pantry. Whats in there thatsconsistently gobbledup? And whats continually going to waste?Maybe you have four cansof chickpeas that you forgot about but could easily sprinkleintoyour lunch salads over the next three weeks.Or perhaps you shelled out $7 for a stir-fry sauce that you never used and theexpiration date is drawing near. Whatever the items, take stock and add them to your list.

Now, the million-dollar question.Based on everything you wrote down, where can you save? In other words, could you pivot to buying store-brand pasta sauce? (Will your7-year-old notice a difference? Probably not.) Or, if youre going tospend more on organic meat, whats another areawhereyou can easily cut back? (Maybe you can mix in more vegetarian optionsa fewtimes a week to trim costs.)

The point of this exercise is to not only gut check your food spending but also your habits. NewYear, new you, right? An audit is not just good for your waistline, its also great for your wallet.

RELATED: The 10 Items That People Always Overspend on at the Grocery Store

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How to Audit Your Grocery Bill in 7 Minutes (and Save Tons) - Yahoo Finance

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January 4th, 2020 at 12:54 am

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Organic Food & Organic Beverages Market Competitive Environment and Forecast 2017 2025 – Filmi Baba

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Global Organic Food and Beverages Market: Overview

Organic foods are grown without the use of synthetic additives, chemicals, genetic manipulation, and coloring agents, and need to satisfy the criteria set by the USDA National Organic Program. Organic foods and beverages are in high demand as they are healthy alternative to their traditional counterparts. As the world becomes more aware about the goodness of everything natural and products free from chemicals, the demand for organic food and beverages is growing at a fast pace. Some of the other factors boosting the market include growing health hazards due to inorganic food products, high income level, and improvement in organic farming practices.

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Global Organic Food and Beverages Market: Key Trends

Incidences such as the mad cow scandal in the U.S., Canada, and other countries have resulted in the questioning of using genetically modified foods. Such incidences also bring to light, the abuse of chemical fertilizers, pesticides, and insecticides in traditional farming practices. The result is a society that is more aware and concerned about such unhealthy food products and therefore seeking organic food and beverages. Although, expensive than non-organic products, organic food and beverages are increasingly being purchased and it has become a lifestyle for many upper middle class people in the world.

Retailers of organic food and beverages are recognizing the need to educate young families so as to ensure a long-term loyalty and this is expected to boost the global organic food and beverages market in the long run. Hotels and restaurants are also capitalizing on this trend and serving organic food and beverages to customers, further boosting the market. Manufacturers are attempting to develop products in an organic way and obtaining organic certification, thus attracting customers and furthering the growth of the industry.

Organic Food and Beverages Market: Market Potential

The success in the retail organic sector that offer organic food and beverages is creating huge opportunities for manufacturers to increase their sales. Many food and beverage companies are associating with organic food and beverage companies so as to enhance their brand equity and be linked to healthy platforms. Big names such as General Mills for instance, have purchased Small Planet Foods, which is a U.S. based company that grows, markets, and distributes organic food products. Coca-Cola acquired Odwalla, which is another American company that sells organic fruit juices, smoothies, and bars.

Organic Food and Beverages Market: Regional Outlook

The key markets for organic foods and beverages have been Europe and North America traditionally, but today, countries across the globe are proving to be lucrative markets for these products. There is high demand for organic food and beverages in countries such as India, Argentina, China, Brazil, and Mexico, and thus, manufacturers are forced to expand their manufacturing base to these countries. This in turn is ensuring a steady development of the market. Of regions such as North America, Europe, Asia Pacific, and the Rest of the World, Asia Pacific is anticipated to hold promising growth opportunities in the organic food and beverages market. The regions expected success in the market can be attributed to growing awareness and affinity for organic ingredients. The market in the Rest of the World is also expected to flourish in the coming years.

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Organic Food and Beverages Market: Competitive Landscape

The global food and beverages market is fragmented with players such as Kraft Foods Group Inc., Groupe Danone SA, Starbucks, Whole Foods Market, Dean Foods Co., 365 Everyday Value/Whole Foods, Eden Foods, The Hain Celestial Group, Inc., Kellogg Company, Organic Valley, and Amys Kitchen Inc.

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Organic Food & Organic Beverages Market Competitive Environment and Forecast 2017 2025 - Filmi Baba

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January 4th, 2020 at 12:54 am

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From CBD-infused Weetos to pegan diets, this year’s top 10 food trends have something to say about SLO County – New Times SLO

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This past year was all about alternative milks and nut butters.

Cannabis and/or CBD-infused food and beverages.

Flower flavors and bitter plant fronds in your cocktails.

Salads, collagen-pumped foods, prebiotics, avocado toast, aai bowls, and antioxidants.

Real butter is back and we all seem to be comfortable cooking with ghee and coconut oil. That's 2019.

I scoured Bon Appetit, Forbes, VinePair, Pinterest, and Global Food Forums for their biggest predictions and trend watches for 2019 and thought about how SLO County had kept up with the rest of the country. It's interesting what our food industry caught on to, such as local sourcing, zero-waste cooking, fresh produce, healthy kids meals, and global flavors. What I love about SLO County is that no matter how healthy we are, we still have long lines for donuts topped with pink and white animal cookies.

Forbes predicted 2019 would be a year of eating at home. The evidence was all over Pinterest: Low-prep, foil pack dinner recipes became the thing for busy cooks. Looking at the latest SLO County data, this makes sense economically. The statistics show our estimated median household income in 2017 is about $72,000. The majority of the population are three to seven person households, and data aside, we know the cost of living in California doesn't leave that much left for eating out and working doesn't leave much time for cooking time-intensive meals. Crock pots, one-pan bakes, and foil packs it is.

According to the market research company Mintel, "anti-aging" was out this year and "healthy aging" was in. In stores, co-ops, and markets, and on menus countywide, we saw more products that support health from the inside out, targeting the brain, bone, joint, muscle, heart, and eye health, as well as reduced inflammation. Interest grew in "nootropics," such as chocolate and coffee, now infused with turmeric and medicinal mushrooms to improve cognitive function.

Alternatives to milk, flour, and anything else people have decided is "bad for you" abound, including oat milka new non-dairy favoriteand tapioca and cassava flour. Maybe you can thank the pegans out there for all of these fabulous alternatives. The new hot diet is both paleo and vegan. Pegan! Get it?

In SLO County, these healthy trends became evident at the co-ops and small market grab 'n' go sections. Locally-grown, organic produce from farmers you know was on every menu, and entirely organic storefronts popped up, like Sheila Kearns Chocolate & Confections, Pagnol at 3rd Street Bakery, and Etto Pastificio.

2019 was the year of the noshing table. Charcuterie board classes were wildly popular, and wine tasting and food events around town all began serving entire spreads of artistically curated "grazing" tables with imported and local cheeses, cured meats, olives, baguettes, and crackers. It's always been a thing in highfalutin circles, but these bites became a mainstream phenomenon. A highlight from the New Times' holiday party was a delicious large spread from Cured and Cultivated in Paso.

Fats made a comeback this year. The keto, paleo, grain-free, and pegan diets infiltrated conversations so much, some of us couldn't help but roll our eyes. We saw these new integrations of fat sources in every local store and in the employee fridge, including keto-friendly nutrition bars crafted with MCT oil powder; coconut butter-filled chocolates; fat bombs; and a new wave of ready-to-drink vegan coffees inspired by butter coffees.

What happens when you legalize it? Hemp hearts, seeds, and oils are from Cleopatra's time, but this year the cannabis craze evolved into everything from waffle mix to dried pasta. A new interest in the potential benefits stemming from other parts of hemp plants had many new storefronts looking to explore the fruitful cannabis biz, while local laws permitted empty buildings in some towns to sell the stuff.

Plant-based foods took on the meat-based snacking world of jerkies and pork rinds. Mushrooms played a key role in jerky snacks. You may have seen vegan jerky at House of Jerky and Whole Foods. I have no authority to write about this because I have yet to try it. Yuck (I think?). Though with all our vegan love, we also live in a place where Wagyu beef and Templeton Hills grass-fed, grass-finished cuts are on restaurant menus, and most days, I see bumper stickers reminding me to eat more meat, so I'll take that advice.

This was the year of Tesla popsicles. Even the classic Otter Pop was replaced with a healthy alternative. Innovative bases, such as avocado, hummus, tahini, and coconut water transformed regular ol' vanilla ice cream. Specialty frozen aisles now offer plant-based frozen desserts and ice creams with savory swirls of artisanal cheese, and here in SLO County, lactose-friendly Negranti sheep's milk ice cream has longer lines at wine festivals than the wineries.

They call it "zero-waste" cocktails. But let's call it what it is: an extra step. If you haven't weened your children off straws, this has also been the year of ordering your kid an apple juice and having to remember to ask for a straw when your server comes back.

VinePair lists sour beers as a top drink trend this year. Do our local craft breweries have it? Yep. Our brewers were on it before 2019. And they're also part of the hybrind frenzy: from beer/wine hybrids such as Firestone Walker's Rosalie to bourbon-barrel-aged wine like James Foster makes at Stave & Steel, Paso. Let's not forget spiked seltzer waters and hard kombucha. And just as stylish this year in SLO County are low and no-proof "mocktails," perfected by Paso's Yes Cocktail Company.

Winemaker Doug Minnick, who co-founded the Garagiste Festival in Paso, said this year in wine was all about the hard-to-grow, rebel varietals such as the arneis.

Many of you have noticed an ocean-themed stand at the Templeton farmers' market. Sea greens came in with the dinner tide this year, from seaweed butter to kelp noodles. Consumers are exploring varietals of algae and kelp with superfood properties. Puffed snacks made from water lily seeds, plant-based tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are other ocean-based foods. Oak Creek Commons in Paso even hosted a kelp cooking class this year, which included lots of Pacific Coast seaweed from a local company called Kelpful.

Portable snack packages feature more ambitious bites, such as prosciutto and aged mozzarella and artisanal versions of classic snacks. New packaged snacks take us back to our treat-loving childhoods but with higher quality ingredients and alternative flours and oils. And keeping with the new diet fads, we now have cassava chips, macadamia nut butter, freeze-dried dark chocolate covered strawberries, and aai bowls. Even the cafeteria food at our elementary schools have caught on. Thanks to San Luis Coastal Unified School District, students are snacking on homemade chocolate hummus and organic Kandarian grain salads. They can even meet their farmer in the food lines.

Flavor Writer Beth Giuffre is a snacker. Send tasty noshables to

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From CBD-infused Weetos to pegan diets, this year's top 10 food trends have something to say about SLO County - New Times SLO

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January 4th, 2020 at 12:54 am

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Slow cities of Turkey: Gerze – Daily Sabah

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Gerze is a place where the bluest of the Black Sea meets the endless green. There is a reason why Sinop, where the slow city of Gerze is located, has been chosen as the happiest city in Turkey it is almost impossible to not be happy after witnessing the gifts Mother Nature has bestowed upon us. The peace that Gerze offers is something so precious for the modern man that people from around the world are willing to give up their fortunes for a mere visit.

The moment you step inside this lovely fishing town, you are welcomed by the fragrance of different flowers that adorn the gardens of local houses. Despite being close to Turkey's largest coal mines and industrial cities, Gerze is blessed with the cleanest air you can breathe. As you walk down the coast, breathing fresh air in the winter breeze, do not be surprised if you are invited to dine with one of the warm-hearted locals. This is what makes Gerze a unique place the locals welcome you not just as tourists but as brothers and sisters, trying everything in their power to make you feel at home.

What to do in Gerze?

If you want to visit Gerze, make sure you are around the town on a Friday when produce markets are setup. At the lovely open-air market, you can find organic foods that are grown by local farmers inspired by the slow food movement. You can also taste some of the finest examples of the local delicacies at the market where the locals prepare and cook onsite.

Gerze's craftsmanship is also world-renowned. You can find different workshops specialized in wooden toys, model ship making or tile, at every corner of the town. You can also visit the workshops for an in-depth understanding of the crafts.

Although this little fishing town has made a name for itself through its tranquility, there are many opportunities for sports lovers to pump up their adrenalin. Thanks to its natural wonders and location right on the coast of the Black Sea, Gerze is suitable for many alternative sports.

The village of Hacselli and Yelken Hill are favorites with paragliders. Those who want to experience what it is like to float in the sky prefer to spread their wings at these locations.

Nature lovers can also find some hidden gems around the town. Located 15 kilometers from downtown Gerze, the Saklky Waterfall is paradise on earth with its creek bed hidden in the slope of the Asar Hill. It is home to hundreds of plant species and butterflies so you can also bring out your inner botanist.

What is the slow city movement?

Cittaslow, which means "Slow City," is an international municipal association movement founded in 1999 in Italy. It aims to improve the quality of urban life as well as the overall well-being of urban-dwellers through cultural preservation and healthy lifestyle initiatives. "Slow cities" are known for their beautiful natural surroundings, organic foods and tranquil daily life.

To qualify for a Cittaslow certificate, each city must act per the philosophy of the movement, have a population of under 50,000, and complete an application file to be submitted to the Union. The Cittaslow movement, which became widespread among Italian cities during its early years, now has 262 members in 30 countries.


Slow cities of Turkey: Gerze - Daily Sabah

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January 4th, 2020 at 12:54 am

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Artisans at St. Helenas Carter & Co. produce merchandise with meaning – Napa Valley Register

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The interior of Carter & Co. Richard Carter's store was one of a handful of successful news businesses in 2019.

Everything at St. Helenas Carter & Co. is artisanal, handmade, environmentally sensitive and unique.

Welcome to the anti-Costco.

People are tired of meaningless, fake stuff from China things without stories, said Pope Valley-based artist, potter, and sculptor Richard Carter. People want a story and they want to meet makers.

Since opening in May, Carter & Co. has been one of downtown St. Helenas biggest success stories. It offers everything from Joy Braces table linens to Susan Kims deerskin jackets to Mike Thompsons olive oil to Carters own dinnerware.

An antique stove at Carter & Co.

Carter leases the space at 1231 Main St. from Richard Larson of Angwin, who used to operate St. Helena Antiques. Carter said Larson understood his idea for the space and supported him from the start.

Another potential tenant wanted to open a restaurant with a million-dollar kitchen, Larson said. I said no way.

Larson was relieved when Carter came along pledging to preserve the historic building.

A dinnerware display at Carter & Co.

I knew his style and his taste, but I didnt know hed do such a fantastic job, Larson said. Im so happy and so proud of him.

The story of the Carter & Co. store began with the success of the 2017 St. Helena Winter Market, where local artisans offered their wares at the Native Sons Hall.

The Winter Market, now entering its third year, started because I got tired of myself and other people in St. Helena complaining about the lack of community, complaining about the shops, Carter said. Were the ones who have to make the change.

A sculpture at Carter & Co.

Through pop-ups and his ranch/studio in Pope Valley, Carter had developed a network of interesting people like potter Chelsea Radcliffe, a graduate of the Kansas City Art Institute, Carters old alma mater, who used to work at the Model Bakery. (Carter also thanked Model Bakery owners Karen and John Mitchell for being beyond generous with their support.)

Carter compared his network of makers to the hippie movement of the 1960s, when young people sought to escape a homogenized world of processed TV dinners, synthetic materials and artificial colors in favor of organic food, handmade arts and crafts and a more meaningful way of living.

The idea of bringing that network together under the same roof originated when Carter and a friend toured a vacant commercial space down the street. Carter said he was disappointed that a fabulous old historical building had been converted into something that felt like a generic mall space.

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Richard Carter's dinnerware, on display at Carter & Co.

After leaving, Carter noticed that St. Helena Antiques, owned by his old friend Richard Larson, was advertising a retirement sale.

I looked into his window, and I just saw this store, Carter said, referring to Carter & Co. I had this feeling that I had to save the interior of this historic building. I have a thing about history. Its foolish to erase it because it can never return.

As Carter agreed to lease Larsens building, his network of artisans first Radcliffe and then others came on board. Some of them, like Toby Hanson and Sue Volkel, had worked at Doug Lipton and Cindy Daniels SHED Modern Grange in Healdsburg, which closed at the end of 2018.

Syd Kato and Lucas Moderacki of Houtskool Dumplings, who also worked with SHED, serve dumplings at Carter & Co. every Friday and Saturday, attracting long lines.

Our dumplings are influenced by Japanese Gyoza, but we took them in a modern direction, Kato said. We have so many farmers around us that we work with, so we ended up making a farm-fresh modern dumpling versus traditional.

Stoneware wine tumblers by Carter & Co.

Many of the makers featured at Carter & Co. are zero-waste, and they all share an ethos of environmental sustainability. Some of their work has a clear social message, like Carters own wood-fired clay artwork showing the face of the late transgender teen Leelah Alcorn superimposed over her own suicide note, which went viral after her death and drew attention to transphobia.

Carter credits much of the stores success to social media, especially Instagram. The store and each of its artisans have active social media accounts that drum up interest and draw people to the store.

Social media is crucial for todays makers, Carter said.

Part of the key to the success of the Winter Market is that there are 26 sellers, all of whom have Instagram, all of whom have their own followers, some of whom are very famous and super-connected, Carter said. All that advertising is essentially free.

Carter & Co. also embraces the pop-up aesthetic of temporary mini-stores that feed on social media buzz and allow entrepreneurs to be more creative, without the long-term obligations of a permanent store.

Richard Carter, second from left, with ceramicist Chelsea Radcliffe, landlord Richard Larson and designer Susan Kim.

Thats a perfect model for people like Marin-based designer Susan Kim, who sells her deerskin jackets, produced in Texas, exclusively at Carter & Co. and various pop-ups.

The deer are hunted and eaten for meat, said Kim. She described herself as a pescatarian, pro-gun control person, but noted that venison is a low-fat protein, and Im all about feeding the people.

I met Richard as one of the vendors at the first St. Helena Winter Market and I thought, Im gonna stick really close to him because thats a man that I can learn from, Kim said. So Im still stuck next to him.

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Artisans at St. Helenas Carter & Co. produce merchandise with meaning - Napa Valley Register

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January 4th, 2020 at 12:54 am

Posted in Organic Food

Food scraps: The man turning our waste into natural gas – Newsroom

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Auckland Council just announced kerbside food waste collections from 2021, taking up to 100,000 tonnes of scraps out of landfill. But wheres that rotting waste mountain going to go? Business editor Nikki Mandow tracked down the guy with the plan and asked him. Spoiler alert: Its not compost, and its quite cool. Or hot. Warmish maybe.

It sounds corny, but Andrew Fisher is a man on a mission. Several missions. As a former NZ Army special air services officer, he has done stints in Afghanistan, Papua New Guinea, and East Timor.

And the week I meet him at his far-from-swish office/factory in the Auckland industrial suburb of Wiri, hes off to give as much of his in-demand O blood group blood as he can, following pressure on supplies after the volcanic eruption at Whakaari-White Island.

But Fishers main job these days is trying to tackle the problem of food waste. And hopefully make money out of it.

For the last 12 years his company, EcoStock Supplies, has taken up to 35,000 tonnes of waste food a year from supermarkets and manufacturers - bread, chips, vegetable scraps, breakfast cereals, pasta etc - and turned it into animal feed.

But theres a whole lot you cant put into animal feed. Meat, for example, or pizza boxes with that scraping of Hawaiian in the bottom.

So from next year, EcoStock will be heading into a whole new league - establishing in New Zealand a process which could in the end turn the hundreds of thousands of tonnes of food waste produced each year in this country into an alternative for natural gas.

Fisher is the driving force behind Ecogas, a joint venture company which has just started building a $10 million-plus anaerobic digestion plant in Reporoa, between Rotorua and Taupo. The other partner is renewable electricity and gas company Pioneer Energy.

Imagine an enormous black compost bin with a dome and youre on the right track. You put the food in, let the micro-organisms chomp on it for a while, and you get methane gas, CO2 and fertiliser.

The main difference between composting and the anaerobic digestion process is, as the name suggests, the presence or absence of oxygen.

Composting is aerobic = with air; anaerobic is the opposite. With the anaerobic digester, the biogas produced from the closed system rises into the dome and gets captured, piped out and used.

How it works

You have a big tank and you are continuously feeding it with what looks like a thick spirulina thats made out of food waste. And then bugs much like the ones in human stomachs start converting it to energy, Fisher says.

At set mealtimes, maybe up to 12 a day, you take the fertiliser from the bottom - it looks like weak tea - and you add the same weight of waste food. We cultivate our own bugs, like yogurt.

Each lot of food waste takes 30-70 days to get through.

Once completed, hopefully in 2020,Fishers Ecogas anaerobic digester will collect around 20,000 tonnes of organic food waste from manufacturers in the Rotorua/Taupo area (dairy factories, commercial bakeries, cool stores, milk sheds, fruit graders and the like), break it down using the natural micro-organisms in the food at 37-41 degrees, then collect the methane and CO2 and turn it into biogas, which can be used as an alternative for natural gas.

(Just in case you are as clueless as I am, methane is the main ingredient in natural gas).

The really cunning part is that the Reporoa anaerobic digester is being built right next to Turners & Growers massive greenhouses, and will send its biogas straight across.

T&G will use the gas to provide heat for the greenhouses at night and CO2 for the tomatoes, peppers and the like during the day.

Which is apparently just what vegetables like best.

The biogas will replace the natural gas which T&G and many food producers and industry use at the moment.

Fisher hopes Reporoa will be the model for a swathe of anaerobic digesters to be built around the country to deal with food and other organic waste.

Including Aucklands food waste.

As Regional Economic Development Minister Shane Jones said when he announced $7 millionof Provincial Growth Fund loans for the Ecogas project:

Every year 327,000 tonnes of food waste goes to landfills in New Zealand, which could be turned into biogas energy to fuel an engine for electricity or heat, as well as help us achieve lower carbon emission targets.

The Auckland plan

The Auckland collection should see bins given to half the citys households from October 2021 and the other half in 2022.

A fleet of electric trucks will pick up the food waste and bring it back to a couple of depots in Auckland. Where, initially at least, the waste will head down to the anaerobic digester in Reporoa, Fisher says.

The councils best case scenario is to collect 75,000 tonnes from Auckland households - 25,000 tonnes in the 12 months.

We have plenty of capacity at Reporoa to deal with that.

But once tonnage from the Auckland collection reaches a certain trigger point, Ecogas wants to build a couple of anaerobic digestion facilities in Auckland.

Weve identified sites, but we wont start building until weve got community buy-in in terms of the collection.

He says overseas experience suggests some communities really take food separation and collection on board. But some dont.

We hope Auckland shoots for the world best, not the worst, in terms of households using the bins. But the difference between the most engaged places overseas and the least engaged can be huge in terms of volume.

Greenhouse gas

Fisher says the Reparoaplant will sequester 3,500 tonnes of carbon in the first year, building as volumes increase.

It can help methane emissions too. In Europe and the US, one of the main drivers for the increasing number of anaerobic digestion plants is greenhouse gas reduction - capturing the methane that would otherwise have come out of decomposing food in a landfill and gone straight into the atmosphere.

The UN Food and Agriculture Organization estimates 30 percent of food is wasted globally across the supply chain, contributing 8 percent of total global greenhouse gas emissions.

As The Washington Post writes: If food waste were a country, it would come in third after the United States and China in terms of impact on global warming."

To be fair, methane from landfills is only part of that 8 percent figure - it also includes the production, transport, packaging and refrigeration emissionswasted when you throw your now-blackened bag of salad greens away uneaten.

In the UK, supermarket Waitrose announced recently it would be using compressed natural gas (CNG) made from biomethane to fuel 58 specially adapted trucks.

The company has been using anaerobic digestion to deal with food waste from its stores since 2008.

And farmers in the US are putting anaerobic digesters on their farms, taking food and organic waste from local businesses, combining it with manure from their own cows, and using the gas to power their farm, and to sell into the grid.

Fisher reckons Ecogas should be in a good position to expand its digester business once the first ones up and running.

The company has been running a small-scale pilot for the last two years and is working with digester operators in Perth and the UK to hone the process for New Zealand conditions.

In five years time Fisher would like Ecogas to be operating five plants across the country.

Our growth will be driven by supply-side demand - big New Zealand manufacturers that need energy. Well be co-locating withlarge companies looking for long-term energy security."

Any excess gas could go into the national grid, he says.

But keeping a digester working smoothly isnt always easy.

Delicate digestion

Think: feeding a baby, Fisher says.

You start on liquids, not solids. And you have to change your feed very gradually, maybe 1-2 percent a day. You cant go from feeding it vegetables to curry overnight - it will start burping.

When your baby rolls its eyes and changes colour, you know things arent right. Same with a digester, you have to get a feel for it.

There are also plenty of external things that can go wrong, he says.

There are so many critical points and points of failure. Feedstock, collections, contaminations, public holidays.

Public holidays?

If you dont have enough food for your digester and it shuts down, it can take weeks to get it up to speed again, he says.

Thats not good.

Not your average manufacturer

Meanwhile, the waste business model takes a bit of time to get your head around too.

A normal manufacturer will buy stuff from suppliers, and turn it into products they sell to customers.

But with Fishers EcoStock business, most of the revenue is generated at the supply end - companies and councils paying him to take food waste away.

His main competitors are not other animal-feed producers, but landfill operators, who fight, sometimes ruthlessly, for the waste contracts.

I have to be the same price as landfills.

And what if we all got on board and started reducing the amount of food waste we produce?

Fisher reckons New Zealand produces up to 120 million tonnes of food and food production-related waste a year, if you combine agricultural waste (including manure) with other household, factory and restaurant/cafe waste.

That means theres some way to go before New Zealand runs out.

In the meantime, the funs just starting in terms of scaling up the waste-to-gas business.

I think Id rather run around in Afghanistan than apply for resource consents.

Read this article:

Food scraps: The man turning our waste into natural gas - Newsroom

Written by admin

January 4th, 2020 at 12:54 am

Posted in Organic Food

Enzo’s Private Selection expands their range of premium health foods with Organic Roasted and Salted Macadamia Nuts – PRUnderground

Posted: January 2, 2020 at 7:45 am

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Enzos Private Selection has established itself as a leading purveyor of fine, health foods and products. From earthy green matcha powder, to luxe velour travel pillows, this online retailer has carved out a niche in quality nutrition and well being products. Now the companys growing product range has expanded with the addition Dry Roast Sea Salted Macadamia Nuts, available in 680g (1.5lbs) packs.

The Macadamia nuts are sourced from trees grown in the mineral dense soils of the uplands of Mount Kenya, the highest mountain in Kenya and an active agricultural hub. Although native to Australia, the Macadamia has flourished after being introduced by Australian settlers in the Kenyan hills. This region is currently garnering global acclaim and demand for its Macadamia nuts which are typically farmed by small scale producers. Selected for their fine quality and organic production, these Kenyan Macadamias boast essential fatty acids such as Omega 7 and 9 as well as B vitamins alongside a range of other micro-nutrients. The nuts are lightly processed in Kenya with the kernels removed from their shells and expertly inspected for size and quality.

Enzos Private Selection Organic Roasted and Salted Macadamia Nuts are gently dry roasted which adds to the depth of flavor without compromising the nutritional value of these nuts. For macadamias, dry roasting is considered superior to frying and prevents damage to the beneficial fats included in these nuts. Macadamia nuts are known to have a range of health benefits including lowering cholesterol, optimizing blood sugar levels and reducing blood pressure.

Enzos Private Selection has also worked hard to ensure that these Macadamias are fairly traded, a key issue in global agriculture. Kenyan Macadamia nut farmers are benefiting from the improved farm gate prices that come with partnerships with brands such as Enzos and the local processing of this product ensures that the local economy thrives.

The nuts are certified organic by the United States Department of Agriculture (USDA )via CERES, an international intermediary who carry out local and regional inspections of the nut production in line with USDA organic standards. Packaging for these Macadamia nuts carry the certification labeling. Organic production assures the consumer of quality and improves the sustainability of producing the nuts for the Kenyan farmers involved.

Organic produce tends to be superior and the flavor and caliber of these organic Macadamia nuts is already proving to be a hit at the various online outlets where they are retailed. Globally, the macadamia nut is sought after for its exceptionally creamy taste and continues to be in demand as a luxury food that is suitable for both vegetarian and vegan diets.

Enzos Private Selection Organic Roasted and Salted Macadamia Nuts are available direct from their website store.

About Enzos Private Selection

Before Enzos Private Selection was found, it all started from a young man needing the extra boost of energy to keep up with his college studies. The young man, like many other, had only few options either get them from energy drink which came with too much caffeine and doesnt help with focus or convenient energy of the coffee enterprise around college.

Year passes by as he grows into coffee addict, drinking 8 glasses of cappuccinos a day, the young man could no longer focus. After moving to the tropics to pursue his career, the effects of quickly coffee dawn on him. Getting overheated, losing focus and sweating through the day he realize what the problem was but didnt know how to fix it.

Meeting new people and traveling around Asia, he found himself visiting a tea farm in Japan. After trying tasting their tea, there was no doubt in his mind that he has found the missing key to break his addiction. From then on, Andy, the young man has convince everyone, including me (once a coffee addict).

That Matcha was the solution, and it worked! Andy has been travelling and trying matcha all over asia before he landing on this particular sophisticated pick. There Enzos Private Selection of full body organic matcha was founded.

Go here to read the rest:

Enzo's Private Selection expands their range of premium health foods with Organic Roasted and Salted Macadamia Nuts - PRUnderground

Written by admin

January 2nd, 2020 at 7:45 am

Posted in Organic Food

St. Pete’s Kenwood’s Organic Produce is downsizing and moving – Creative Loafing Tampa

Posted: at 7:45 am

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But don't worry, the produce will still be accessible to customers.


This past weekend was Kenwood's Organic Produce's last day at the current location,3325 5th Ave. N. in St. Petersburg. The concept took tosocial mediato announce the move: "Rent is too higheverywhere not just for usso we're moving the store[..]Once we find a great contractor to help us do the cosmetic beauty projects, we'll be reopening the storefront in our separate garage. We're blessed to be zoned commercial residential so that means we can literally have the store, grow and live in our little house. We're excited for this next chapter."

Kenwood owners are also planning to launch a community garden day in March, so this new move may prove to be fruitful in many areas for the business.

The following post on Kenwood's Instagram is a collage of garage startups, including Apple, Google and Amazon among a few others with the caption, "We're taking some advice from the greats and scaling back our business model." Although the produce store won't have a storefront for a bit, you can still get the goods through your subscription orders and hitting up the Safety Harbor Farmer's Market at401 Main St. every Sunday.

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Originally posted here:

St. Pete's Kenwood's Organic Produce is downsizing and moving - Creative Loafing Tampa

Written by admin

January 2nd, 2020 at 7:45 am

Posted in Organic Food

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