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An adult 21 years or over must be present to sign for delivery of alcoholic beverages. Order tracking numbers will be emailed to you upon shipment, so you'll know when to expect delivery. We offer the following options for your convenience:
Ground: Delivery generally between 1 and 7 business days once the package leaves our warehouse.
3 Day: Delivery to businesses by 4:30 pm and to residences by 7:00 pm in 3 business days once the package leaves our warehouse.
2 Day: Delivery to businesses by 4:30 pm and to residences by 7:00 pm in 2 business days to most areas once the package leaves our warehouse.
Overnight p.m.: Next business day delivery by 3:00 pm to most U.S. addresses ( by 4:30 p.m. to rural areas) once the package leaves our warehouse.
Overnight a.m.: Next business day delivery by 10:30 am to most U.S. addresses once the package leaves our warehouse; Remote areas by noon, 4:30 pm or 5:00 pm; Saturdays by noon, 1:30 pm or 4:30 pm. In extreme heat, ice-packs will be added.
Note: Saturday delivery available to most locations. Please click to change "delivery method" and check the adjacent calendar to see if Saturday shipping is available.
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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.
Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.
"Bright and jazzy, offering lime and mineral flavors that weave through the apple and pear fruit. Drink now through 2013. " 88 Points Wine Spectator
With two vineyards on either end of Chehalem Ridge and one in the Dundee Hills, Chehalem is dedicated to reflecting as purely as possible what the vineyard has produced. With minimal processing and without compromising great fruit, Chehalem wines promise good ageing but are very drinkable young. Production quantities of all Chehalem wines are limited, to assure ultimate winemaking control.
(will-AAM-it) Named for the river that runs through the valley from Portland to Eugene, Willamette Valley is home to some of the best Pinot Noir vineyards in the Northwest. While along the same north/south line as Seattle, the Willamette Valley is protected from Pacific rains by the Coast Range on the western border and the Cascade Ranges to the east. Though sunshine is...Read More About Willamette Valley
Chardonnay (shar-dawn-AY) White Wine's Queen Bee Like Cabernet Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different soils and different climates. While frequently paired with California, its native home lies in the vineyards of Burgundy, France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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Dubai 7s Kicks Off |
Tournaments - Tournaments | ||||
DUBAI, UAE – Emirates Airline Dubai Rugby Sevens action kicked off with the Invitation Tournament getting underway across five pitches at 7he Sevens today, Thursday. Some scintillating encounters saw a cross range of ages and abilities on display while the festive carnival atmosphere drew large crowds, who enjoyed the great rugby and fun entertainment on offer in the village area. It was the Gulf Under 18 boys section that was particularly impressive on day one. Defending champions British School Al-Khubairat got their title defence off to a winning start with a 21-7 victory over the Dubai Hurricanes, following this up with a 17-5 win over GEMS Wellington International and then a comprehensive 31-0 victory over Dubai Exiles. The star-studded Christina Noble Children's Foundation vets team, meanwhile, looked intent on claiming their fifth consecutive International Vets title, not conceding a point on their way to recording two convincing wins – one by 45 to 0 over the Moscow Lads and the other by 35-0 over the Cairo Old Crocs. Invitation tournament action will continue tomorrow at 7he Sevens, while the highly anticipated international men's and women's tournaments will kick off on pitch one. Tomorrow morning see the 16 international men's teams competing in round two of the HSBC Sevens World Series on pitch one, while the eight international women's sides will compete in the inaugural IRB Women's Sevens Challenge Cup, on both pitch one and two. First off for the men will be Wales v Scotland at 9.20am which will be followed by Australia v Canada at 9.42am, then Fiji v Argentina at 10.04am. It will then be the home side, the UAE's turn to take to pitch one – a significant moment in the history of UAE rugby as this will be the first time they have participated in the Emirates Airline Dubai Rugby Sevens – and appropriately on the 40th anniversary of UAE National Day. The UAE side will face the tough task of taking on 2009/2010 Series champions Samoa in their opening match at 10.26am. Current Series champions New Zealand will then take on the USA at 10.48am and they'll be followed by South Africa v Portugal at 11.10am, France v Kenya at 11.32am and England v Zimbabwe at 11.54am. Matches will continue until around 9pm in the evening, when the party continues at the Rugby Rock concert in the rugby village. |

subset: commoncrawl


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Former Officer Fights For His Job
Updated: Thursday, December 13 2012, 10:10 PM EST
A judge will decide whether to reinstate a former Asheville police officer. Roger Scott Aly is suing to get his job back.
Former Chief Bill Hogan fired Aly in June of 2010 after it was discovered he had racist and inappropriate images on his personal computer.
Aly appealed to the Civil Service Board and they determined the city did not have justification to fire him. He says the way the former chief handled it was embarrassing and unprofessional.
After both sides offered closing arguments in the case, the judge said he would rule on the case at a later date.
Follow Frank Fraboni on Twitter @Frabonz


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Bluebell Accessories allegedly knocked off her "T" logo.
The country's committee chairman is totally cool with it.
The company is "very satisfied."
The judge is expected to make his decision in the next few months.
"I don't understand why we're spending 45 minutes discussing shading."
So stop suing his company, basically.
"As expected, echoes from the spring 2012 runways are everywhere."
The studio argues using counterfeit Vuitton luggage helped develop a plot point.
The Irish fast-fashion chain dared to make purple dresses, too.
The company that makes them sketches the gowns as they walk the carpet, and gets them in stores within six to eight weeks of the award show.


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University of Wisconsin-Superior
Old Main 139
Belknap and Catlin
P.O. Box 2000
Superior, WI 54880
ph. 715-394-8234
Fee for graduation: All students who apply for graduation must pay a $50 fee at Cashier's Window, Old Main 208. For more information contact the Cashier's Office. (This fee does NOT cover the cost of your regalia for the commencement ceremony.)
Confirmation of Graduation Status:


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Men's Freedom Collection Eagle Onyx Ring
Show your patriotism with these handsome, dignified items!
Ring is 14-karat gold plated with onyx center stone, plus 8 Swarovski crystal accents.
Item #: 3N5-VW9
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Practical mod_perl / HTML Book / | ||||
20.1.4. Debugging Apache::DBI |
If you are not sure whether this module is working as advertised and that your connections are actually persistent, you should enable debug mode in the startup.pl script, like this:
$Apache::DBI::DEBUG = 1;
Starting with Apache::DBI Version 0.84, the above setting will produce only minimal output. For a full trace, you should set:
$Apache::DBI::DEBUG = 2;
After setting the DEBUG level, you will see entries in the error_log file. Here is a sample of the output with a DEBUG level of 1:
12851 Apache::DBI new connect to 'test::localhostPrintError=1RaiseError=0AutoCommit=1' 12853 Apache::DBI new connect to 'test::localhostPrintError=1RaiseError=0AutoCommit=1'
When a connection is reused, Apache::DBIstays silent, so you can see when a real connect( ) is called. If you set the DEBUG level to 2, you'll see a more verbose output. This output was generated after two identical requests with a single server running:
12885 Apache::DBI need ping: yes 12885 Apache::DBI new connect to 'test::localhostPrintError=1RaiseError=0AutoCommit=1' 12885 Apache::DBI need ping: yes 12885 Apache::DBI already connected to 'test::localhostPrintError=1RaiseError=0AutoCommit=1'
You can see that process 12885 created a new connection on the first request and on the next request reused it, since it was using the same connect( ) argument. Moreover, you can see that the connection was validated each time with the ping( ) method.
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mod_perl, modperl, Apache, perl, cgi, html, mod_perl, e-commerce, scalability, free, open source, OSS, apache, squid, high availability, modperl, linux, unix, Web, www, mod_perl, webserver, admin, apache, book, webmaster, tools, modperl, guide, docs, documentation, help, mod_perl, perl, information, apache, script, errata, eric cholet, perl, apache, mod-perl, stas bekman, mod_perl, cool, perl, Apache, performance, speed, choice
Other projects to check out: meta-religion.com is for those interested in Religious, Spiritual and Esoteric Phenomena. i-want-a-better.com is a community of people discussing what they would like to be improved in their lives and things they use and interact with. You may also want to find a healer in your area or read articles on variety of topics.


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Premium Apartment, 1 Bedroom - Best Rate
Standard Apartment, 1 Bedroom, Garden Area - Best Rate
5-star luxury aparthotel in Brisbane near Queen Street Mall
With a stay at Quay West Suites Brisbane, you'll be centrally located in Brisbane, steps from Brisbane Botanic Gardens and Brisbane Parliament House.
This 5-star aparthotel is within close proximity of Queensland University of Technology and QUT Old Government House.
Make yourself at home in one of the 65 air-conditioned rooms featuring kitchens with refrigerators and stovetops. Rooms have private balconies where you can take in garden views. LCD televisions with satellite programming provide entertainment, while high-speed (wired) Internet access (surcharge) keeps you connected. Private bathrooms with separate bathtubs and showers feature deep soaking bathtubs and designer toiletries.
Enjoy a range of recreational amenities, including an outdoor pool, a spa tub, and a sauna. This aparthotel also features concierge services, babysitting/childcare (surcharge), and wedding services.
Satisfy your appetite at the aparthotel's restaurant, which serves breakfast, lunch, and dinner, or stay in and take advantage of 24-hour room service. Quench your thirst with your favorite drink at a bar/lounge.
Featured amenities include high-speed (wired) Internet access (surcharge), a business center, and a computer station. Event facilities at this aparthotel consist of small meeting rooms and banquet facilities.
Hotel Amenities
- General
In addition to an outdoor pool, Quay West Suites Brisbane provides a spa tub, a sauna, and a fitness center. The aparthotel offers a restaurant. A bar/lounge is on site where guests can unwind with a drink. A computer station is located on site and wired high-speed Internet access is available for a surcharge.
Business amenities at this 5-star property consist of a business center, secretarial services, and audiovisual equipment. Event facilities include small meeting rooms and banquet facilities. This luxury aparthotel also offers concierge services, complimentary newspapers in the lobby, and laundry facilities.
Quay West Suites Brisbane is a smoke-free property.
- 24-hour front desk
- Air-conditioned public areas
- Babysitting or childcare (surcharge)
- Total number of rooms - 65
- Audiovisual equipment
- Banquet facilities
- Bar/lounge
- Business center
- Complimentary newspapers in lobby
- Concierge services
- Dry cleaning/laundry service
- Elevator/lift
- Event catering
- Fitness facilities
- Wired (high-speed) Internet access - surcharge
- Computer station
- Luggage storage
- Tour assistance
- Laundry facilities
- Currency exchange
- Multiple small meeting rooms
- Self parking (surcharge)
- Valet parking (surcharge)
- Restaurant
- Room service (24 hours)
- Number of meeting/conference rooms - 2
- Secure parking (surcharge)
- Sauna
- Secretarial services
- Smoke-free property
- Spa tub
- Swimming pool - outdoor
- Wedding services
- Internet
Available in all rooms: Wired high-speed Internet access (surcharge)
Available in some public areas: Wired (high-speed) Internet access - surcharge
- Parking
Secure parking (surcharge), Self parking (surcharge), Valet parking (surcharge)
- Room Amenities
- Pay movies
- Separate sitting area
- Balcony
- Climate control
- Air conditioning
- Voice mail
- Direct-dial phone
- Cooking facilities
- Refrigerator
- Minibar
- Coffee/tea maker
- Kitchen
- Microwave
- Daily housekeeping
- Private bathroom
- Designer toiletries
- Bathrobes
- Hair dryer
- Sewing kit
- Separate bathtub and shower
- Deep soaking bathtub
- Electronic/magnetic keys
- Window opens
- Iron/ironing board
- In-room safe
- Desk
- Clock radio
- Sofa bed
- Rollaway/extra beds available
- Cookware, dishware, and utensils
- Satellite TV service
- Dishwasher
- Kitchen linens (dishtowels, sponges, etc.)
- Stovetop
- Washer/dryer
- Complimentary newspaper
- Wired high-speed Internet access (surcharge)
- Soundproofed rooms
- Cribs/infant beds (complimentary)
- Sofa bed size double
- Garden view
- Dining
McMahons Restaurant - This restaurant serves breakfast, lunch, and dinner.
24-hour room service is available.
- Recreation
An outdoor pool and a spa tub are on site. Other recreational amenities include a sauna and a fitness center.
Policies & Fees
- Check-in
Check-in time starts at 2 PM
- Check-out
Check-out time is 11 AM
- Payment types
Accepted at this hotel: American Express, Diners Club, JCB International, MasterCard, Visa
- Pets
Pets not allowed
- General
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
- Fees
- The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Fee for in-room high-speed Internet (wired): AUD 24.50 (for 24 hours, rates may vary)
- Valet parking fee: AUD 35 per night
- Rollaway bed fee: AUD 60 per night
- Onsite credit card charges are subject to a surcharge
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
National Rating
- Details
This property does not have an official STAR Rating from AAA Tourism Pty Ltd. For the benefit of our customers, we have provided a rating based on our rating system.


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I left sprint and took my 5 lines to ATT back in the iphone 3GS days. It was horrible. All five phones were dropping 80% of calls. It didn't matter what city, indoor or outdoor, etc. On day 28, I went back to sprint. I see sprint 3G data on my current iphone 4S is blah (1Mbps max down) but it's do-able for my on the road needs for now. Other phones on my line are iPhone 5 and Galaxy S3's and they don't have issues anywhere they go usually (Palatine, UIC campus, Schaumburg, etc) so I'm going to stick with Sprint for the UNL data if nothing else but the service isn't all that bad for me. ATT is comparable pricing to sprint but verizon is quite a bit more expensive when I compare my current plan to their comparable plan. |
Deal is dead, which sucks. From the time I left home, til the time I got to the store the price went from $169.99 to $249.99. Since I already paid the $50 early upgrade fee, I went ahead and got it and hope that it may drop a little bit before the 30 day prime match period ends.
After reading some posts, I walked into my best buy. Dude didn't even ask a manager for pricematch. Manager came at the end of process and adjusted price. $169.99 - $50 GC from S3 bought last week with $100 deal - $50 GC from current purchase applied to same purchase - $5 leftover on my old GC - $25 Reward zone points + Taxes Walked out paying $58. Vday gift for the wife as well...so it made her night! |
I've never had a drop call but then again I don't really make a lot of phone calls. I was with Voicestream until they were bought out by T-Mobile and had spotty service inside. After 10 years, we got into a "fight" over how much they wanted to charge me for a Blackberry so I jumped to AT&T. AT&T was the worse. MMS would take forever to send/receive, text wouldn't come through at all, dropped calls, etc. I chalked it up on the iphone just coming out and their network not being up to par. Either way, once that contract was up I jumped to Sprint because I didn't like Android phones on T-Mobile and haven't been happier. I can't comment on Verizon because I would string together two cans and learn smoke signals before I give them another penny. |
I was more waiting for the price to drop. Paying $300 + 2 year contract isn't my thing. I'm pretty sure I'm going to order it tomorrow. The good thing is I'm out of contract and outside of the battery life on my 2 1/2 year old Evo, I don't really HAVE to upgrade. My Evo is rooted and still does things most of my friends new iphones don't do. I am impressed with the size and S pen on the Note. I will just have to root it because I don't care for their Touchwiz and (hate to say it) iphone like feel. I prefer all my apps to be on one page where I scroll up and down over the side to side iphone style. |
I am not a huge fan of Touch Wiz, Just like I am not a fan of Sense. I bought Apex launcher pro so I don't have to deal with much of either. |
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Children involved in an emergency medical situation deeply touch the hearts of all. The goal of the Emergency Medical Services for Children (EMSC) Program is to reduce the severity of illness and injury in the children of Nebraska.
Through the prevention and education incentives of the EMSC Program, a renewed effort of being well prepared to respond to a child in need has focused and sharpened the skills of emergency services providers.
Have You Seen Medi-Tedi? Check out Medi-Tedi's fan page on Facebook
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Monte Colburn, Page 2
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On Sunday, April 18, the Florentine Opera held our annual High School Masterclass for the first time at our Wayne & Kristine Lueders Florentine Opera Center. Out of 20 talented students who applied for the program, six young vocalists were invited to perform and received coaching from Florentine Opera artistic staff, including Chorus Master Scott Stewart and our Studio Artists. General Director William Florescu taught the class.
During the class, each of the students chosen to perform had the opportunity to sing a selection and receive feedback. An audience of fellow students, Florentine Opera staff, family and friends watched the class, which was open to the public. If you missed it, don't worry – you'll be able to catch our Masterclass students at one of our Florentine at the Lake performances this summer – and in the meantime, you can check out the pictures below.
Congratulations to our six 2010 finalists, and to all the students who auditioned and attended the class!
- Madeline Bunke, Brookfield Central High School
- Rebecca Carvalho, Greendale High School
- Ryan Castelaz, Pius XI High School
- Camille Crossot, Rufus King High School
- Andrew Groble, Whitefish Bay High School
- Trinaye Reid, Milwaukee High School of the Arts
Our finalists posed with our resident "orchestra," Anne Van Deusen, and Chorus Master Scott Stewart.
Bill Florescu moderated the class and worked with each finalist individually.
Our Studio Artists, who also helped to coach students in the weeks leading to the class, were in the audience to offer encouragement.
After the class, Studio Artist Sarah Lewis Jones congratulates Trinaye Reid, one of the students she worked with one on one.


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Taco Has Four Autodesk® Seek Revit® Instructional Videos Available For ViewingAt the AHR Expo, Orlando, FL, January 25-27, 2010 – Taco, Inc. has four short instructional videos available for viewing by HVAC design engineers and building construction professionals using Autodesk® Seek Revit® (.rfa) family files for building design projects. The four videos provide basic instructions for accessing and using Revit family files of Taco commercial products, including pumps and related equipment, for mechanical system design. The videos are available for viewing at Taco's website www. taco-hvac.com. On the homepage, click on the cube labeled Download Autodesk Revit Files HERE. The four videos are:
Taco now has seven commercial pumps lines and three related equipment lines as Revit family files. Taco intends to have all of its commercial products available in Revit family file formats in the near future. Click here to learn more. |


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We gave our name to the hostess. After an hour wait, we got the pager, but we never made it to an actual table. Despite reminding the hostess, when we were being seated, Read More
Been there, done that? Do tell us about it! Submit a review of this Honolulu restaurant today.
User Rating 4 of 5 stars


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L + J Industries in Houston!
posted by CourtC
Monday, September 19, 2011
2 Comments
I came across L + J Industries of Houston on Etsy today and I LOVE their creations.... Or should I say re-creations? The company consists of twin sisters, Lynne and Julia Schafer, who take vintage furniture and redo it with a colorful, modern twist. They also make their own things that are Mid-Century inspired. Their pieces are so fun and eye catching! Check 'em out.
Mid-Century Metal Red Arm Chair. Such great fabric!
Vintage Inspired Patchwork Footstool. They created the patchwork design with pieces of their favorite fabrics.
1960's Arm Chair. Love the black and white!
Vintage Thonet Bentwood Chairs. Such a fun pattern! The fabric really transforms the chairs.
Mid-Century Inspired Starburst Bench. Again, the fabric really makes it!
Labels: Bench, Chairs, Color, Etsy, Furniture, Houston_Designer, Mid_Century_Inspired


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Restaurant Reservations - Free • Instant • Confirmed
Lost Society - DC
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2001 14th Street NW
Washington, DC 20009
U Street Corridor
Getting there ›
$30 and under
More Details ›
Lost Society - DC Details
Dining Style:
Casual Elegant
(202) 618-8868
Hours of Operation:
Dinner hours:
Tuesday & Wednesday: 5:30pm - 10:00pm
Thursday: 5:30pm - 11:00pm
Friday - Saturday: 5:30pm - 11:30pm
Bar hours:
Wednesday-Thursday: 5:30pm - 2:00am
Friday & Saturday: 5:30pm - 3:00am
Sunday: 8pm - 2:00am
Payment Options:
AMEX, MasterCard, Visa
American, Steakhouse
Executive Chef:
Joseph Evans
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Bar Dining, Bar/Lounge, Beer, Full Bar, Happy Hour, Late Night, Patio/Outdoor Dining, Personal wines welcome, Smoking Area, Smoking Area (patio only), View, Wheelchair Access, Wine
The third floor features a DJ booth where local talent spins a variety of genres.
Special Events & Promotions:
Lost Society is available to host private events and parties. Email email@example.com for more details.
Getting there
Cross Street:
U Street NW
Public Transit:
Metro accessible on both the green line (U Street Metro & Shaw Metro) and the Yellow line (Shaw Metro).
Street Parking
A word from Lost Society - DC
Perched a top the intersection of 14th and U Streets, Lost Society offers food, drink, and a killer view from its roof deck. The kitchen, run by Executive Chef Joseph Evans, serves up dishes that do justice to the restaurant's qualification as a 'boutique steakhouse.' Steak selections, in addition
to other meat, fish, and vegetarian entrée options, render Lost Society an excellent destination for even the pickiest eaters. The bars (there are four) feature wine, beer, and cocktail options that complement a meal, a night on the town, or both.
Foodspotting photos
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Awards voted by OpenTable diners
Diners' Choice Winner
Hot Spot
Diners' Choice Winner
Late Night Find
Diners' Choice Winner
Vibrant Bar Scene
Diner Reviews
Lost Society is terrific. Always
has great food, terrific service, cool vibe, and encourage fun and conversation. Great views too."
Dined on 3/12/2014
Could not be happier with my
dining experience at Lost Society. There seemed to be a bit of confusion when we checked in, but our server Emma - who was so elegant - took over and everything was perfect from there. My companion and I both ordered steaks, and both were terrific. The by-the-glass wine list was appealing and reasonably priced. The bar scene was vibrant and the music a bit loud - as you'd expect - but not at all obnoxious. It was crowded by we were very well taken care of. Highly recommend for a night out with great food, great atmosphere, and great service."
Dined on 3/8/2014
Food was great and we got our
drinks half off during happy hour."
Dined on 3/6/2014
Actually the food and variety of
food was outstanding. The service was initially slow, but became attentive once all the members of our group arrived. My only criticism is that they don't serve iced tea and the only diet beverage was a diet cola product. Not a very customer friendly policy for a 20% diabetic population in the U.S. In our party of eight, four of us are diabetic. Water only for us. Another note: the entrance is actually on U St NW. The entrance is unmarked; I was told it was destroyed by the recent storm. At this time the building entrance looks like a vacant wear house. The restaurant is on the second floor."
Dined on 3/6/2014
Lost Society is a terrific local
restaurant. Great location. A wonderful way to start your Friday or Saturday evening on U street. The menu is innovative, and the food delicious. Good value. A lot of energy. Cool."
Dined on 2/15/2014
The overall experience was
wonderful. Our server, Shay, was attentive without being overbearing. They had six specials that night and he recited all with great recall and enthusiasm. The beet salad was good enough that my boyfriend, who has a less adventurous palette, was won over on beets as well as the goat cheese creme fraiche. Both steaks were cooked and seasoned very well and the fried brussels sprouts were a very nice touch. The mashed potatoes lacked salt, in my opinion but still had a great texture and flavor. Wine was reasonably priced, and while I thought that $13 for a Manhattan was a little steep, it was the best I've had in a while."
Dined on 2/15/2014
great food - filet was terrific /
nice friendly staff / manager sees everything and anticipates to prevent things from going wrong"
Dined on 2/11/2014
This was my first visit to Lost
Society; had not heard of it before purchasing the Living Social deal. The ambiance and decor was nice; our server was very knowledgeable, patient, and attentive. We both had steaks - my rib eye was superb! Cooked perfectly! I had mac and cheese and a glass of merlot... one of the best meals I've had in a long time. All I could do was chew, sip, and close my eyes while I enjoyed my meal :) Even the dessert was yummy - most steakhouses don't get that right; the bread pudding was so good that I wished that we had ordered to so I didn't have to share. Will definitely be back."
Dined on 2/8/2014
We really enjoyed the steaks and
cocktails at this place. It's a bit pricey, but we had a LivingSocial deal that made it worth it. Definitely recommend if you can afford it!"
Dined on 2/7/2014
Both food and drinks were great,
and the staff was very friendly and knowledgable. The Manager, Marsha made us feel at home immediately and our waiter was energetic and attentive. We will definitely be back for sure!"
Dined on 2/7/2014
This is a nice restaurant in a
neighborhood where you would otherwise find thugs, riff raff, and even get mugged. The area is not quite so gentrified yet. I recommend driving there instead of public transportation. The staff are really friendly. The entrance is hard to find, it's on U street next to Subway but it isn't marked. Once inside, it's really loud, like a nightclub, but the food is delicious. Pretty chandeliers give it a romantic feeling."
Dined on 2/4/2014
This is one of the best
restaurants in the U St Corridor District. Everything from the tuna tartar appetizers to the filet minion was exceptional and priced well. One of the beauties of this place is that not only is the food consistently good but the restaurant staff a authentically engaged and professional."
Dined on 2/4/2014
Great cocktails and steak. Service
becomes sketchy when the crowds roll in."
Dined on 1/31/2014
I wish I could eat here more
often. While it's on the expensive side as restaurants go, the food is very good and the service is great. I don't always order an appetizer because each table gets a small (but always refilled) bowl of potato chips on which to nibble. Our server was very knowledgeable and friendly. I had the bistro steak and my husband had the shrimp and grits (because they were out of the red snapper. My steak was perfect and there were no complaints about the snapper. I didn't want dessert, but my husband ordered the bread pudding. I had a bite of his and instantly wanted my own. Yes, it was that good! Please give this place a try!!!"
Dined on 1/31/2014
Steak was ok. For the price, I
would go to a traditional steak house. Service a little slow. Table wobbled, interior dark and dreary. 20% tip added to bill for party of three. Better restaurants in area, I probably won't return."
Dined on 1/30/2014
I've been here numerous times and
service has been great, and food is usually good. However, this time the service was lacking. The waiter kept moving our stuff around on the table because we got a tiny table. Also, we always had to refill our own wine glasses; isn't that what he's there for? The food has been good other times, this time it was only fair. The mussels aren't good, and the steak was just okay. A bit disappointed."
Dined on 1/30/2014
Decent quality steaks that over
overshadowed by faultlessly genuine service and a superb cocktail and wine list. A perennial U-Street favorite of ours - well worth a visit!"
Dined on 1/24/2014
My husband and I were pleasantly
surprised by a trip to this establishment last Saturday! The hostess was friendly, we showed up a few minutes before our reservation and had a drink at the bar. When we were ready to be seated, they gave us a perfect spot, right in front of this giant window that overlooks the busy street below. it was so warm and cozy and our waiter was fantastic! He actually recommended one of the fresh fish specials and I took his word on it- good choice! My husband's steak was so tender you did not even need to cut into it with a knife! The brussel sprouts, everything, I can't rave about this place enough!"
Dined on 1/25/2014
You can not go wrong when choosing
to dine at Lost Society...at least I can't. I have been here on numerous occasions, with different groups (size, age, taste, etc.) and it has yet to disappoint. This is my go to spot and I most highly recommend an evening or two at this establishment. All of their food is delicious but you would be remiss if you did not have one of their signature steaks. You will not be disappointed."
Dined on 1/25/2014
I was a expecting a little more
from my first dinning experience on U Street. My date and I split the shrimp cocktail which was very good. Not your typical display of shrimp hanging over a chilled glass. The shrimp were cut in half and placed on a bed of cocktail sauce. She ordered the shrimp and grits which had a good presentation and taste. Since they are a steak house, I ordered the 10 oz filet medium rare. The filet was done perfectly but there wasn't anything special about the seasoning or presentation. For the price of $29, include one sauce vs. charging a $1. All sides are extra with this meal. I ordered the mashed potatoes. They were simply prepared with butter and no other seasoning, not quite what I expected when dining out."
Dined on 1/10/2014
If this is the new hip bar, fine.
But if the draw is for the restaurant, the last thing I'd expect as my first interaction was a surly doorman grunting "ID". While waiting for the rest of my party to show, another "host" says "We have a no hats policy" (not a backwards baseball hat, and it was freezing outside). A more classy way of handling this would have been to offer to take my coat and hat. Great cocktails, only interrupted by everyone erupting when Indy scored (good news, but totally killed the "no hats policy" image). Awesome food. Waiter knew his stuff and made a great effort to check in on us regularly. Return? Yes, once they figure out their shtick: upscale and classy or everyday bar and grill. Schizophrenia is a cruel disease."
Dined on 1/4/2014
Another fantastic evening at Lost
Society. The Brussels sprouts were amazing, the steaks were perfectly done and the service was quick and responsive. The only downside (for a place with two large bars) is that they don't have any draft beers. I know they concentrate on cocktails and then wine, but throw the beer guys a bone!"
Dined on 1/4/2014
I brought a group of professional
African-American women to Lost Society. My friends enjoyed the food for the most part. I had a steak that was just okay. We were extremely disappointed with the lounge upstairs and the DJ's inability to play music that was requested by us (hip-hop). Overall, Lost Society is a nice restaurant but their steaks could use more flavor and don't expect to hear hip-hop music on a Friday night."
Dined on 1/3/2014
I had a great time. The steak and
the crab-stuffed lobster are superb. Just make sure you order an appetizer with the lobster if you are very hungry. The portion is not large. Also the Mac and cheese is great."
Dined on 12/27/2013
My first experience at Lost
Society was quite good. 2nd time around was okay. Ambiance is nice, it's well decorated. My husband enjoyed his blackened catfish. I had the lobster tail stiffed with crab. The portion was generous but felt the seafood was drowned in heavy sauce. The sauce itself was good - rich but a small dribble would've worked better. Service was a little slow - our food server took awhile to take our order even though we'd been ready to order about 10-15 minutes. All in all a good experience but not great."
Dined on 12/21/2013
We were going to see my son's band
- Honor By August at the U Street Music Hall on Dec 15 and needed a nice place to eat nearby. A friend recommended Lost Society. They open at 5:30 - perfect. Nice bar and we love those truffle chips! Wedge and Caesar Salads excellent. I haven't had Salmon that good before - nice and crispy outside, really tender and moist inside. Others in my party loved their red snapper and filet also - cooked perfectly. Order sides to share - we had broccolini, Mac n Cheese and AuGratin Potaoes - yummmmy. Service was great and had a great dinner experience there!"
Dined on 12/14/2013
Friendly fun place with great
food. Hard to find the door but once inside and upstairs it's a very nice place. They have great steaks, and a good drinks menu. I'm surprised people don't talk about this place more!"
Dined on 12/14/2013
I always enjoy coming here. The
drinks are very good, and the food is seasoned very well."
Dined on 12/20/2012
It took forever to be greeted by
the server to begin with but I think that wasn't a fault of her own. Service was attentive and food came out quickly. Food was great. Prices are high, but we used a voucher which helped make the occasion affordable. Not crazy about the loud, night-life atmosphere but it's easy to overlook the noise when youre busy enjoying the food."
Dined on 12/7/2013
The roof deck can get a little
"popped collar-y" but the steakhouse downstairs is excellent."
Dined on 11/23/2013
We really enjoyed Lost Society.
The food was delicious, and the portions large. The service was outstanding, and Emma was extremely attentive and prompt. Will definitely be back!"
Dined on 11/13/2013
Lost Society was an excellent
location to start our night out: lively atmosphere, very contemporary vibe, good wine. However, the food quality was inconsistent from one dish to the next. Steaks ordered medium were closer to medium well, the shrimp and pasta dish was acceptable. The wedge salad was beautifully presented but came drenched in bleu cheese dressing, which was great for me but no so great for those who don't love bleu cheese the way I do. The complementary housemade potato chips were excellent though and eagerly devoured by all. One dish came out extremely late and was comped along with shots for the table so the iffy service was at least acknowledged. I would return for the ambiance and in the hope of more consistent quality."
Dined on 11/8/2013
I went with a small group for a
work related celebration. The bistro filet, lobster, brussels sprouts and drinks were all excellent. The service was prompt and helpful."
Dined on 11/1/2013
smilling faces, beautiful
ambience, it instantly put me in the mood. Our waitress was excellent! I have recommended this venue to everyone!!"
Dined on 10/27/2013
This place is not cheap . . . and
the clientele used to match. The majority of the patrons were no longer classy, instead they were loud and obnoxious even going to the point of nearly fighting with one another over a stool. The TV's had reality TV on... not exactly the ambiance for a tab for 2 that hit $150. Overall the food was very good - the crab in the NY Strip Oscar was incredible and the sides were wonderful. Steak was just okay... maybe a little too salty. The sangria drink special was special... but overpriced. All in all, we had a nice evening, but they either need to change their prices or their clientele if they want to stay in business."
Dined on 10/19/2013
This was our second time to Lost
Society and the food was great just like the first time. Unfortunately we got a waitress named Emma that was less than pleased to be serving us. We sat and waited while the tables around us were served and watched her cover other tables and walk past ours. The other patrons seemed to enjoy themselves though. Just got unlucky I guess."
Dined on 9/28/2013
The mac and cheese was really good
and the steak was cooked perfectly. No kids, and its has a lot going on. It's a restaurant, a bar, a sports hangout, a neighborhood hangout. Just has something for everyone."
Dined on 10/11/2013
Great Spot for a romantic date or
catching up with girlfriends. The food is delicious. The vibe is energetic. The service is attentive without being overbearing."
Dined on 10/9/2013
The atmosphere and service were
top notch. The food -- just OK. You can get a decent $34 filet at Lost Society or a top shelf piece of meat at Prime Rib and the like for around $40. Spend the extra couple bucks."
Dined on 10/5/2013
Went with some girlfriends for
dinner. Food was fantastic. I have gluten and dairy allergies and the waiter was great. My meal was delicious and so were the drinks. Cool atmosphere without being too noisy or crowded. Would definitely return Only downside is parking. - a pain in that neighborhood and no valet."
Dined on 10/4/2013
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Availability: The Clifton, an Ascend Hotel Collection Member
Please enter your travel dates.
Eco-friendly hotel in Miami Beach (Art Deco Historic District) near Art Deco Welcome Center
This eco-friendly hotel is located in Miami Beach (Art Deco Historic District), near the airport, Miami Beach Cinematheque, Art Deco Welcome Center, and Lummus Park Beach. Also nearby are Lincoln Road Mall and The Wolfsonian Museum.
Hotel Features
In addition to a restaurant, The Clifton, an Ascend Hotel Collection Member features a 24-hour fitness center. Other amenities include a bar/lounge and a coffee shop/café.
Room Amenities
Flat-screen televisions include premium digital channels. Guestrooms also feature beds with memory foam mattresses, complimentary wireless Internet access, and complimentary high-speed (wired) Internet access.
Information missing or incorrect? Tell us!The Clifton, an Ascend Hotel Collection Member Amenities
- General
The hotel offers a restaurant and a coffee shop/café. A bar/lounge is on site where guests can unwind with a drink. High-speed wired and wireless Internet access is complimentary. For a surcharge, the property provides a roundtrip airport shuttle (available 24 hours), a theme park shuttle, and a cruise ship terminal shuttle. This Art Deco hotel also offers a 24-hour fitness center, tour/ticket assistance, and multilingual staff. Limo/town car service and tour assistance can be provided. Guests can use the outdoor pool, health club, and business facilities at a partner hotel. A total renovation of this property was completed in January 2010.
The Clifton, an Ascend Hotel Collection Member is a smoke-free property.
- 24-hour front desk
- Air-conditioned public areas
- Airport transportation (surcharge)
- Total number of rooms - 35
- ATM/banking
- Number of floors - 2
- Valet parking (surcharge)
- Bar/lounge
- Breakfast available (surcharge)
- Coffee/tea in lobby
- Coffee shop or café
- Concierge desk
- Doorman/doorwoman
- Dry cleaning/laundry service
- 24-hour fitness facilities
- Casino shuttle (surcharge)
- Cruise terminal shuttle (surcharge)
- Shopping center shuttle (surcharge)
- Theme park shuttle (surcharge)
- Tours/ticket assistance
- Free Wi-Fi
- Free wired high-speed Internet
- Limo or Town Car service available
- Multilingual staff
- Parking nearby
- Parking nearby (surcharge)
- Patio
- Porter/bellhop
- Luggage storage
- Restaurant
- Room service (limited hours)
- Beach cabanas (complimentary)
- Beach towels
- Year Built 1948
- Area shuttle (surcharge)
- Smoke-free property
- Smoke-free property (fines apply)
- Number of buildings/towers - 1
- Television in lobby
- Tour assistance
- Use of nearby fitness center (complimentary)
- Internet
Available in all rooms: Free Wi-Fi, Free wired high-speed Internet
Available in some public areas: Free Wi-Fi, Free wired high-speed Internet
- Parking
Valet parking (surcharge), Parking nearby, Parking nearby (surcharge)
- Room Amenities
- Flat-panel TV
- Premium TV channels
- Premium bedding
- Climate control
- Ceiling fan
- Air conditioning
- Multi-line phone
- Free local calls
- Voice mail
- Direct-dial phone
- Complimentary bottled water
- Refrigerator
- Minibar
- Daily housekeeping
- Turndown service
- Designer toiletries
- Private bathroom
- Rainfall showerhead
- Shower only
- Bathrobes
- Complimentary toiletries
- Hair dryer
- Extra towels/bedding in room
- Handheld showerhead
- Electronic/magnetic keys
- Window opens
- Welcome amenities
- Desk
- Clock radio
- Iron/ironing board
- iPod docking station
- Free Wi-Fi
- Free wired high-speed Internet
- Remote lighting/drapery/curtain control
- Ergonomic chair
- Speakerphone
- In-room safe (laptop compatible)
- Digital TV service
- Blackout drapes/curtains
- Egyptian-cotton sheets
- Free movie channels
- Memory foam mattress
- City view
- Dining
Cooked-to-order breakfasts are available for a surcharge and are served each morning between 8:30 AM and 11:30 AM.
The Clifton, an Ascend Hotel Collection Member has a restaurant on site.
Room service (during limited hours) is available.
- Recreation
The recreational activities listed below are available either on site or nearby; fees may apply.
- Golfing nearby
- Golf - driving range nearby
- Ice skating nearby
- Windsurfing nearby
- Boat launch nearby
- Motor boating nearby
- Dock nearby
- Rafting nearby
- Rowing or canoeing nearby
- Swimming nearby
- Snorkeling nearby
- Boating nearby
- Surfing/boogie boarding nearby
- Kayaking nearby
- Sailing nearby
- Water skiing nearby
- Running track/path nearby
- Basketball nearby
- Racquetball/squash nearby
- Aerobics nearby
- Tennis nearby
- Volleyball nearby
- Pilates classes/instruction nearby
- Yoga classes/instruction nearby
- Hiking/biking trails nearby
- Scooter/moped rentals nearby
- Bicycle rentals nearby
- Parasailing nearby
- Helicopter/airplane tours nearby
- Skydiving nearby
- Fishing nearby
- Playground nearby
- Personal motorized watercraft nearby
- Ecotours nearby
- Golf lessons available nearby
- Banana boat nearby
- Kite-surfing nearby
- Boat tours nearby
- Accessibility
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessibility equipment for the deaf
- Accessible bathroom
- Accessible path of travel
- Braille or raised signage
- Accessible parking
- In-room accessibility
- Roll-in shower
The Clifton, an Ascend Hotel Collection Member Policies & Fees
- Check-in
Minimum check-in age is 21
Check-in time starts at 3 PM
- Check-out
Check-out time is noon
- Payment types
Accepted at this hotel: American Express, MasterCard, Visa
- Pets
Pets not allowed
- General
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
Resort fee charged at hotel/condo
Early departure fee charged
No elevators
No rollaway/extra beds available
- Fees
- Unless otherwise indicated, the charges below are not included in the overall room price. If not included in the overall room price, they will be charged by the property at check-in or check-out. Charges can vary, for example, based on length of stay or the room you book. This property told us they will charge you for the following:
- Resort fee: USD 12.50 per accommodation, per night
Hotel resort fee inclusions (may be listed elsewhere in this description as complimentary or available for a surcharge):- Pool access
- Fitness center access
- Business center/computer access
- Internet access (may be limited)
- Phone calls (may be limited)
- Faxes
- In-room safe
- In-room coffee
- In-room bottled water
We have included all charges provided to us by the property. However, charges can vary, for example, based on length of stay or the room you book.The following fees and deposits are charged by the property at time of service, check-in, or check-out.- Valet parking fee: USD 27 per night (in/out privileges)
- Early check-in fee: USD 49
- Late check-out fee: USD 49
- Deposit: USD 150 per stay
- Spring Break deposit: USD 250 per stay (for stays between 1 March - 31 May)
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
- Additional Details
Children 13 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. Only registered guests are allowed in the guestrooms.
Awards & Affiliations
- Details
- A Green / Sustainable Property - Third Party CertifiedThis property participates in Green Key, a third-party certification program that has been independently certified. Third-party certification measures the property's impact on one or more of the following: environment, community, cultural-heritage, the local economy. An objective assessment of a company's sustainable tourism practices has been performed at this property by an auditor who is independent of the third-party certification program.


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Ben & Jerry's
Type | Subsidiary |
Industry | Food Processing |
Founded | Burlington, Vermont (1978) |
Founder(s) | Ben Cohen Jerry Greenfield |
Headquarters | South Burlington, Vermont, U.S. |
Key people | Jostein Solheim CEO[1] Ben Cohen co-founder Jerry Greenfield co-founder |
Products | Ice cream |
Parent | Unilever NV |
Website | www.benjerry.com |
Ben & Jerry's is an American ice cream company, a division of the Anglo-Dutch Unilever conglomerate, that manufactures ice cream, frozen yogurt, sorbet, and ice cream novelty products. These are manufactured by Ben & Jerry's Homemade Holdings, Inc., headquartered in Burlington, Vermont, United States, with the main factory in Waterbury, Vermont. It is best known as a premium ice cream brand, founded in 1978 in Burlington, Vermont.
Ben Cohen and Jerry Greenfield were childhood friends from New York. While Jerry finished college, he found himself unable to make his way into medical school. Ben dropped out of college.[2] In 1977 Ben and Jerry completed a correspondence course on ice cream making from Pennsylvania State University's Creamery. Cohen has anosmia and so relied on "mouth feel". This led to the company's trademark chunks being mixed in with their ice cream.[3] On May 5, 1978, with a $12,000[4] investment the two business partners opened an ice cream parlor in a renovated gas station in downtown Burlington, Vermont. In 1979, they marked their anniversary by holding the first-ever free cone day, now an international annual celebration.[3]
In 1980, Ben and Jerry rented space in an old spool and bobbin mill on South Champlain Street in Burlington and began packing their ice cream in pints. In 1981, the first Ben and Jerry's franchise opened on Route 7 in Shelburne, Vermont (where Marco's Pizza is now). In 1983, Ben & Jerry's ice cream was used to build "the world's largest ice cream sundae" in St. Albans, Vermont; the sundae weighed 27,102 pounds. That same year, the cows on their cartons were redesigned by local artist, Woody Jackson.[5]
In 1984, Häagen-Dazs wanted to limit distribution of Ben & Jerry's in Boston, prompting Ben & Jerry's to file suit against the parent company, Pillsbury, in its now famous "What's the Doughboy Afraid Of?" campaign. In 1987, Häagen-Dazs again tried to enforce exclusive distribution, and Ben & Jerry's filed its second lawsuit against the Pillsbury Company. In 1985, the Ben & Jerry's Foundation was established at the end of the year with a gift from Ben & Jerry's to fund community-oriented projects; it was then provided with 7.5% of the company's annual pre-tax profits. In 1986, Ben & Jerry's launched its "Cowmobile", a modified mobile home used to distribute free scoops of Ben & Jerry's ice cream in a unique, cross-country "marketing drive"—driven and served by Ben and Jerry themselves. The "Cowmobile" burned to the ground outside of Cleveland four months later, but there were no injuries. Ben said it looked like "the world's largest baked Alaska".[6]
In 1988, the two men won the title of U.S. Small Business Persons Of The Year, awarded by U.S. President Ronald Reagan.[7] Also that year, the first brownies were ordered from Greyston Bakery, which led to the development of the popular Chocolate Fudge Brownie flavor.[8] In 1992, Ben & Jerry's joined in a co-operative campaign with the national non-profit Children's Defense Fund; the campaign goal was to bring children's basic needs to the top of the national agenda. Over 70,000 postcards were sent to Congress concerning kids and other national issues. In 1995, they hired Robert Holland, Jr. as CEO after holding an essay contest as part of the search. Holland left after 20 months following philosophical differences and was replaced by Perry Odak in 1997.[9]
In 1989, Ben & Jerry's revealed their opposition of the use of rGBH (recombinant bovine growth hormone) in all their products. This genetically engineered hormone is usually given to cows in order to boost milk production, but Ben & Jerry's does not support this practice and is in favor of utilizing less chemically intensive ingredients for the safety of consumers and the environment.[10]
In 1994, Ben & Jerry's: The Inside Scoop, written by Fred "Chico" Lager, former CEO of Ben & Jerry's Ice Cream, was published. This book tracks the history of how Ben & Jerry's Ice Cream got started. The book focuses on "How Two Real Guys Built a Business with a Social Conscience and a Sense of Humor."[11]
In April 2000, Ben & Jerry's sold the company to Anglo-Dutch multinational food giant Unilever.[12] Unilever said it hopes to carry on the tradition of engaging "in these critical, global economic and social missions". Although the founders' names are still attached to the product, they do not hold any board or management position and are not involved in day-to-day management of the company.[13]
In 2001, Ben & Jerry's U.S. completed the transition to "Eco-Pint" packaging, which packaged all pint flavors in environmentally friendly unbleached paperboard Eco-Pint containers, a decision it later reversed. The use of brown-kraft unbleached paperboard had been a critical first step toward a totally biodegradable pint made without added chlorine. Due to what they described as increasing supply, quality, and cost challenges, Ben & Jerry's discontinued their use of the Eco-Pint in 2006, transitioning to a pint container made out of a bleached paperboard that it said was more readily available with superior forming characteristics.[citation needed]
On Earth Day in 2005, when a vote in the U.S. Senate proposed the opening of the Arctic National Wildlife Refuge to oil drilling, Ben & Jerry's launched a protest by creating the largest ever Baked Alaska, which weighed 900 pounds, and placed it in front of the U.S. Capitol Building.[14][15]
In March 2009, "CyClone Dairy"[16] launched an advertising campaign and a website to promote its milk products, which purportedly came exclusively from cloned cows.[17] On April 1, 2009 (April Fool's Day), Ben & Jerry's announced that it was behind this fake company. Ben & Jerry's had created the tongue-in-cheek hoax to raise awareness of the increasing presence of products from cloned animals within American food,[18][19] and to campaign for a tracking system of cloned-animal products.[20] The hoax was revealed on April Fool's Day with the message: "We believe you should have the right to choose which foods you eat – and not to eat cloned foods if you don't want to. And that's why Ben & Jerry's believes we need a national clone tracking system, so people and companies can know where their food is coming from."[21]
In 2010, Jostein Solheim, a Unilever executive from Norway, became the new CEO of the company and had this to say about the transition: "My mantra that I've repeated a hundred times since starting at Ben & Jerry's is: 'Change is a wonderful thing,'" he said. "The world needs dramatic change to address the social and environmental challenges we are facing. Values led businesses can play a critical role in driving that positive change. We need to lead by example, and prove to the world that this is the best way to run a business. Historically, this company has been and must continue to be a pioneer to continually challenge how business can be a force for good and address inequities inherent in global business."[22]
On February 24, 2012, Ben & Jerry's released a new Greek Frozen Yogurt line, which comes in eight flavors: Strawberry Shortcake, Blueberry Vanilla Graham, Raspberry Fudge Chunk, Banana Peanut Butter,[23] and Vanilla (scoop shop exclusive):[24] On April 12, 2013 Pineapple Passionfruit, Vanilla Honey Caramel, and Liz Lemon were added to the Greek Yogurt line.[25]
In 2013, Ben & Jerry's committed to making their products GMO-free in support of mandatory GMO labeling legislation.[26]
Original flavors and sundaes[edit]
Chubby Hubby consists of vanilla malt ice cream swirled with fudge and peanut butter, and containing pretzel nuggets covered in fudge and filled with peanut butter. For the month of September 2009, Ben and Jerry's, in partnership with Freedom to Marry, renamed Chubby Hubby to Hubby Hubby, in celebration of the legalization of same-sex marriage in the company's home state of Vermont. The carton featured the image of two men getting married beneath a rainbow.[27][28][29]
On March 13, 2012, Ben & Jerry's announced it will be changing the name of one of its ice cream flavors in the UK in support of equal marriage rights for same-sex couples. Oh! My! Apple Pie! will become Apple-y Ever After and tubs will feature a gay couple atop a wedding cake decorated with rainbows.[30]
Ben Cohen and Jerry Greenfield appeared on the The Colbert Report on March 5, 2007 to promote their new ice cream flavor, Stephen Colbert's AmeriCone Dream, and their grassroots education and advocacy project, TrueMajority.
The company renamed a flavor, Yes Pecan, in reference to Barack Obama's victory in the 2008 U.S. Presidential election. They later decided in January 2009 to donate all proceeds made on the sale of that flavor to the Common Cause Education Fund.[31]
On March 2, 2011 Cohen and Greenfield appeared on Late Night with Jimmy Fallon and unveiled their new flavor of ice cream, Late Night Snack, whose carton features a picture of Jimmy Fallon on it.[32]
The Vermonster is a large ice cream sundae served in a "Vermonster Bucket" in Ben & Jerry's "scoop shops." Its ingredients are 20 scoops of ice cream, 4 bananas, 4 ladles of hot fudge, 3 chocolate chip cookies, 1 chocolate fudge brownie, 10 scoops of walnuts, 2 scoops each of 4 toppings of your choice, and whipped cream. It contains 14,000 calories, and 500 grams of fat. The Vermonster Challenge is an annual charity event held by Ben & Jerry's in which teams of four compete to finish a Vermonster and win free ice cream for a year.[33]
Free Cone Day is an annual event held between late March and early May, in which Ben & Jerry's scoop shops give out free ice cream cups and cones. The most recent event took place on Tuesday, April 9, 2013 from noon to 8 p.m. The first Free Cone Day was held on Saturday, May 5, 1979 by Ben and Jerry as a customer and staff appreciation event for the first anniversary of their store's opening.
Over one million free cones are given away each year, prompting the company's ad slogan "Be One In A Million." Charitable organizations are often present at the stores each year and enjoy a significant amount of fundraising success. Often, local celebrities show up at various stores, promoting the day and the charities there.[34] Sometimes the event is scheduled to coincide with Earth Day and sometimes volunteers are on hand with clipboards and voter registration forms to help those who would like to register to vote.
The Ben and Jerry's ice cream factory has an ice cream graveyard on site, where the graves of past ice cream flavors exist. Favorite flavors can be resurrected from their grave to be brought back into stores. Customers can request the return of a favorite flavor by filling out a form on the website.[35]
Cultural significance and reach[edit]
Ben & Jerry's was the first brand-name ice cream to be taken into space aboard the Space Shuttle. Most of the cruise ships of the Royal Caribbean International have a Ben & Jerry's scoop shop on board.[36]
Rumors have suggested that Ben & Jerry's supported the defense of Mumia Abu-Jamal, who was convicted in 1982 of killing Philadelphia Police officer Daniel Faulkner. Despite several appeals, Abu-Jamal's conviction has been upheld. As a result of this alleged support, e-mails claimed that the Fraternal Order of Police called for a boycott of Ben & Jerry's products.[37] The Ben & Jerry's website denies that the company has had any connection with the case; it adds that Cohen did sign a petition as a private citizen asking that "the system of American justice be followed fully in the case."[38]
The company raised controversy in 2006 after releasing a flavor of ice cream called "Black and Tan." It had named the flavor after the alcoholic drink made by mixing stout with pale ale. The controversy stemmed from the fact that Black and Tans was also a name given to the militia paramilitary police force of British World War I veterans recruited during the Irish Revolution who to this day still rankle Irish nationalist sentiment.[39]
The Center for Science in the Public Interest, a consumer-advocacy group, had urged Ben & Jerry's to stop labeling their ice cream as "all natural" due to the company's use of corn syrup, alkalised cocoa, and other chemically modified ingredients.[40][41] In September 2010, the company agreed to stop labeling their ice cream and frozen yogurt as "all natural."
In 2011, Ben & Jerry's released a flavor named Schweddy Balls, in homage to the Saturday Night Live skit of the same name.[42] The American Family Association protested, saying that the name was too explicit for grocery store shelves. Actor Alec Baldwin, who appeared in the SNL skit as baker Pete Schweddy, hosted the September 24, 2011, episode of the show and mentioned the AFA's outcry in his introduction: "[...] but one sketch people always ask me about is Pete Schweddy and his famous Schweddy Balls. And now Schweddy Balls is its own Ben & Jerry's ice cream flavor. Now, true story, true story, there is a family organization that is angry about the name because they think it is inappropriate for the grocery store aisle. Well if you don't like Schweddy Balls, Ben & Jerry's has a new ice cream flavor just for you; it's called Go Fudge Yourself."[citation needed]
In 2012, a Ben & Jerry's franchise near the Harvard University campus created a scoop-shop-only flavor made to order, named "Taste the Lin-Sanity" in honor of Asian-American basketball player Jeremy Lin, a Harvard alumnus. It contained lychee honey swirls and fortune cookie pieces, but after initial backlash, Ben & Jerry's replaced the fortune cookies with waffle cookies. The franchisee said that the primary reason was because the fortune cookies got soggy.[43] The operator of the scoop shop later apologized to anyone offended by their Lin-Sanity flavor. Ben & Jerry's corporation never intended to mass-produce or distribute the flavor.[44]
Global locations[edit]
Ben and Jerry's has locations around the world.[45]
Ben & Jerry's used to have a policy that no employee's rate of pay shall exceed five times that of entry-level employees.[46] In 1995, entry-level employees were paid $8 hourly, and the highest paid employee was President and Chief Operating Officer Chuck Lacy, who earned $150,000 annually. When Ben Cohen resigned as Chief Executive Officer and Ben & Jerry's announced the search for a new CEO in 1995, the company ended the five-to-one-ratio policy.[47]
See also[edit]
- ^ "Ben & Jerry's new CEO". Ben & Jerry's Press Release. Archived from the original on June 4, 2007. Retrieved April 23, 2007.
- ^ "Our History". Ben & Jerry's.
- ^ a b "Ben & Jerry's Ice Cream – History". Ben & Jerry's.
- ^ "Ben & Jerry's Ice Cream – History". Ben & Jerry's. Archived from the original on March 25, 2010. Retrieved April 2, 2010.
- ^ Dan Chu and Martha Babcock. "The Whole Country Cowtows as Artist Woody Jackson Makes His Big Moove Toward Udder Success", People magazine, August 28, 1989
- ^ "Jerry Greenfield". Celebrity Websites. March 2005. Archived from the original on March 24, 2008. Retrieved April 13, 2008.
- ^ Ben Jerry's founders are named Small Business Persons of the Year, Palm Beach Post, May 10, 1988
- ^ "Baking In The Glory". Ben & Jerry's. Retrieved July 21, 2008.
- ^ Staff report (January 3, 1997). Ben & Jerry's Appoints Former Gun Exec as CEO. Los Angeles Times
- ^ "Issues We Care About". http://www.benjerry.com/. Retrieved February 21, 2014.
- ^ {{Lager, Fred "Chico". Ben & Jerry's: The Inside Scoop. 1st ed. New York: Crown Publishers, 1994. Print.}}
- ^ "The Globalization of Ben & Jerry's". Common Dreams. Retrieved April 13, 2000.
- ^ "Coneheads". Boston Phoenix. 14 August 2003. Retrieved 2008-04-15.
- ^ http://www.benjerry.com/our_company/about_us/social_mission/social_audits/2005_sear/sear05_9.1.2.cfm
- ^ http://www.benjerry.com/features/baked_alaska/index.cfm
- ^ CyClone Dairy
- ^ "Perfect Cows. Perfect Milk". Cyclone Dairy. Archived from the original on April 25, 2010. Retrieved April 2, 2010.
- ^ "FDA'S flawed approach to assessing the safety of food from animal clones" (PDF). Center for Food Safety. March 2007. Retrieved April 2, 2010.
- ^ Paynter, Ben (October 16, 2007). "Cloned Beef (and Pork and Milk): It's What's for Dinner". Wired. Retrieved April 2, 2010.
- ^ "Take Action: Tell Congress to create a tracking system for cloned animals!". Ga3.org. Archived from the original on April 16, 2010. Retrieved April 2, 2010.
- ^ "Ben & Jerry's Ice Cream – Cow Cloning". Ben & Jerry's. Archived from the original on April 26, 2010. Retrieved April 2, 2010.
- ^ "Jostein Solheim". Food Processing. Archived from the original on 2011-09-28. Retrieved April 1, 2010.
- ^ "Ben&Jerry's Greek Frozen Yogurt". Ben & Jerry's. Retrieved June 1, 2013.
- ^ "Ben&Jerry's "Our Flavors"". Ben & Jerry's. Retrieved June 1, 2013.
- ^ http://todaysloser.com/ben-jerrys-announces-new-2013-flavors/
- ^ "Our History". http://www.benjerry.com/. Retrieved February 21, 2014.
- ^ Moore, Matthew (September 2, 2009). "Ben and Jerry's renames ice cream Hubby Hubby in celebration of gay marriage". The Daily Telegraph (UK). Archived from the original on September 2, 2009. Retrieved September 2, 2009.
- ^ Daley, Bill (September 2, 2009). "Hubba hubba! Hubby Hubby ice cream introduced". Chicago Tribune ((leisureblogs.chicagotribune.com)). Retrieved September 2, 2009.
- ^ "Ben & Jerry's Ice Cream – Flavors – HubbyHubby". Ben & Jerry's. September 1, 2009. Archived from the original on March 19, 2010. Retrieved April 2, 2010.
- ^ "Ice cream giant supports gay marriage with new flavor". www.dangerousminds.net. March 13, 2012. Retrieved March 13, 2012. ""Ice cream giant Ben and Jerry's has announced today it will be changing the name of one of its ice cream flavours in the UK in support of equal marriage rights for gays.'"
- ^ Strzemien, Anya (January 9, 2009). "Yes Pecan!: Ben & Jerry's Announces Obama Ice Cream". Huffington Post. Retrieved April 2, 2010.
- ^ "Ben & Jerry's Ice Cream - Late Night Snack".
- ^ Walsh, Erica (October 2009). "Extreme Pig Outs: Meals That Will Blow Your Mind and Tip the Scale". Travel Channel.
- ^ VegasNews.com (April 22, 2009). "Ben & Jerry's 31st Annual "Free Cone Day" Serves More Than 7,300 Scoops & Raises Money for Local Charities". Retrieved February 28, 2013.
- ^ "Ben & Jerry's Ice Cream - Resurrect My Favorite Flavor". BenJerry.com.
- ^ "Onboard Experience". Royal Caribbean International. Retrieved April 2, 2010.
- ^ "The FOP's Boycott for Daniel Faulkner". BreakTheChain.org. Retrieved April 2, 2010.
- ^ "Support Home Page". Ben & Jerry's. Retrieved April 2, 2010.
- ^ Bowcott, Owen (April 19, 2006). "Ben & Jerry's new flavour leaves bad taste". The Guardian (UK). Retrieved August 6, 2009.
- ^ Clark, Andrew (September 28, 2010). "Ben and Jerry's admits ice-cream with a liberal conscience not 'all natural'". The Guardian (London). Archived from the original on October 1, 2010. Retrieved September 28, 2010.
- ^ "Ben & Jerry's Takes 'All Natural' Claims Off Ice Cream Labels". NPR. September 27, 2010. Archived from the original on September 30, 2010. Retrieved September 30, 2010.
- ^ http://www.huffingtonpost.com/2011/10/21/some-stores-freezing-out-_0_n_1023767.html
- ^ Rocheleau, Matt (February 24, 2012). "Ben & Jerry's launches 'Lin-Sanity' flavor, takes out fortune cookie ingredient". The Boston Globe. Retrieved February 24, 2012. ""There seemed to be a bit of an initial backlash about it, but we obviously weren't looking to offend anybody and the majority of the feedback about it has been positive," he said."
- ^ "Ben & Jerry's sorry for fortune cookies". ESPN.com. February 26, 2012. Retrieved February 26, 2012. ""We offer a heartfelt apology if anyone was offended by our handmade Lin-Sanity flavor," Ben & Jerry's said in a statement. ."
- ^ "International Locations". Ben & Jerry's. Retrieved September 21, 2012.
- ^ http://www.baltimoresun.com/business/bal-bz.ex.payequity15may15,0,7160910.story?page=2
- ^ Carlin, Peter (February 5, 1995). "Pure Profit – For Small Companies That Stress Social Values as Much as the Bottom Line, Growing Up Hasn't Been an Easy Task. Just Ask Ben & Jerry's, Patagonia and Starbucks". Los Angeles Times.
Further reading[edit]
- Wieder, Tamara. "Coneheads." The Boston Phoenix. August 8–14, 2003. – Boston Phoenix Interview with founders Ben Cohen and Jerry Greenfield
- Criswell, Ann. "Ben & Jerry's is sweet on social issues." Houston Chronicle. Wednesday June 24, 1992. Food 1.
- Lager, Fred "Chico". Ben & Jerry's: The Inside Scoop. 1st ed. New York: Crown Publishers, Inc., 1994. Print.
External links[edit]
Wikimedia Commons has media related to Ben & Jerry's. |


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21 April 2008
three in a line, hands clasped
a digging squirrel
numbers on mailboxes
new leaves and "flower trees"
the sun pressing heat through our shirts
then a piggy-back race home
to pick all the dandelions in our front yard.
4 comments:
- Kimberly said...
Oh the loveliness that is Spring!
I do wish it would stop snowing up here - but your photos and poetry bring the loveliness of it to life for me. - 4:51 PM
- de_scribes said...
N's First Communion was this weekend and our flower trees made the day extra special.
As always, I love your words and pics. :) And you! - 10:17 PM
- Jenn said...
Oh Nic...A is always picking dandelions for me. Your picture brought a huge smile to my face. We had an entire discussion in the car yesterday about why in the world people think dandelions are weeds. A thinks the world is crazy...and plans to grow an entire yard full when she grows up!!!
Take a bow Jenn - 11:09 PM
- Melissa said...
Aren't dandelions wonderful? It's a flower I can tell Baby Girl to pick without guilt :)
When she brings me a hibiscus from the neighbor's yard... well, that's a different story :S - 12:44 AM


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Posts Tagged: nutrition
Are you ready for National Nutrition Month®?
It's that time of year! March is National Nutrition Month®, and we're getting ready for this year's theme to "Enjoy the Taste of Eating Right." Eating right can be challenging as healthy foods are often misunderstood to be bland, flavorless, boring, and not worth the time, but this isn't always true! Eating right can be delicious, flavorful, quick, and easy, and – most importantly – you can enjoy it too!
Eat right with less salt
Adding salt is a popular way to add flavor to meals, but that doesn't mean it's healthy. In fact, most Americans are getting too much sodium from the foods they eat, increasing the risk of chronic disease. Try these sodium-busting tips to make your family's meals healthy without banishing the flavor:
- Choose fresh foods that are naturally low in sodium such as fruits, vegetables, lean meats and poultry, fish, eggs and milk
- Skip the salt and kick up the flavor with herbs, spices or fruit juices
- Drain and rinse canned vegetables to reduce the amount of salt
- Read the Nutrition Facts label to choose low-sodium foods and look for terms like "no added salt"
Eat right at breakfast
Eating right can be difficult at any time of day, especially first thing in the morning when you'd rather snooze for another hour or two. It's not uncommon for us to skip breakfast altogether or quickly shove a naked piece of toast in our mouths before hurrying out the door. Are you curious to know what it's like to actually enjoy eating right in the morning? Find out by making traditional morning meals more nutritious and delicious at home or on the go:
- Top oatmeal or low-fat yogurt with chopped nuts or slices of fresh fruit
- Blend a quick breakfast smoothie with low-fat milk, strawberries and a banana
- Spread peanut butter on a whole wheat tortilla, add your favorite fruit or granola, roll it up, and you're ready to head out the door
- No time to make breakfast in the mornings? Make a breakfast burrito the night before so it's ready for you to grab and go. Stuff a whole wheat tortilla with your favorite filling like scrambled eggs, low-fat cheese, and black beans
To learn more about National Nutrition Month® and for more tips on eating right, visit www.eatright.org/nnm
Paleo diet not as simple as it sounds
Around the Internet, on TV talk shows and in some fitness centers, people are touting a new weight-loss trend – the Paleolithic diet. Proponents suggest the modern Stone Age nutrition plan mirrors the diet on which humans evolved over millions of years. Adherents swear off farmed foods like wheat, dairy, sugar and legumes and rely on a hunter-gatherer menu of meat, nuts, fruit and vegetables.
"The Paleo Diet is a lifestyle based on the idea that in the past 40,000 years, our DNA has changed very little," says the Dr. Oz Show website. "Therefore, eating processed foods like cereals, dairy products, and refined sugars invite disease and weight gain."
When new diet fads hit the airwaves, UC Cooperative Extension's nutrition educators hear questions. The nutrition educators are in schools, neighborhood centers, community gardens and health fairs teaching the evidence-based Dietary Guidelines for Americans, established by the USDA, to low-income Californians. At an annual training session held this month in Davis, nearly 200 UCCE educators were briefed on the Paleo diet by Sheri Zidenberg-Cherr, UC Cooperative Extension specialist in the Department of Nutrition at UC Davis.
She said she's open to new nutrition trends, but has some doubts about copying the dietary habits of our cavemen ancestors.
"After all, they only lived for 15 or 20 years," Zidenberg-Cherr said. "Dr. Oz is going to say anything to get people excited."
Ancient diets varied widely by location and historic period, making it difficult to accurately reconstruct eating patterns. And some of the published rationale for the Paleo diet is wrong.
"Scientists have discovered traces of seeds and grains on the teeth of fossilized humans," she said. "Scientists have discovered remnants of grains on stone cooking tools."
Zidenberg-Cherr said researchers are now beginning to explore the complex interplay of genes and lifestyle on an individual's weight and health - a field called epigenetics. Ultimately, the research may one day provide personalized nutrition therapies that maximize genetic potentials, prevent chronic disease and improve treatment outcomes.
Epigenetics might explain the rave reviews by some who have been successful with the Paleo diet.
"Some people feel better when they eat a Paleo diet. It might have metabolic effects. It might improve glucose tolerance. It might be in their minds or it might be epigenetic," Zidenberg-Cherr said.
The constant drumbeat of diet breakthroughs and fads, however, does tend to confuse the public and erode their confidence in nutrition messages.
"It's our responsibility as nutrition scientists and educators to act as credible sources of science-based nutrition recommendations," Zidenberg-Cherr told the UCCE nutrition educators.
Master Food Preserver program in California is on the upswing
Home food preservation had been simmering on the back burner for years, but growing interest in eating healthy, local food and a revival of America's can-do spirit has it jamming once again.
The UC Cooperative Extension Master Food Preserver (MFP) program is following the same trend. Established in the 1980s, a small contingent of volunteers offered occasional classes through the years. But a reawakening that spurred rapid program growth was enough to prompt UC Cooperative Extension to hold the first-ever statewide Master Food Preserver conference this month in Stockton.
Master Food Preservers are volunteers who teach people in their communities how to preserve food safely and nutritiously. Nine California counties now have MFP programs and more are planned. Last year, MFP volunteers clocked 15,000 hours teaching courses on safe food preservation. The statewide conference was designed to give the volunteers a networking opportunity, updates on the latest food preservation techniques and tools, and energy to return home and meet the increasing public demand.
"There is a huge resurgence of interest in food preservation among young people," said Missy Gable, the co-director of the UCCE statewide Master Food Preserver program and director of its Master Gardener program. "People whose parents and grandparents didn't preserve food now want to learn how."
At the conference, chef Ernest Miller, a certified Master Food Preserver in Los Angeles County, outlined the storied history of food preservation, which he says predates agriculture.
"You decide to grow food. You're successful. You have a big harvest and throw the first harvest party," Miller said. "One week, two weeks later, all the food goes bad. You starve to death and the experiment is over. You need to know how to preserve food before you can switch from hunting and gathering to agriculture."
Miller believes food preservation is the foundation of civilization and the key to the world's cultures.
"Where would the French be without cheese? What would the Japanese be without sunomono, the Koreans without kimchee, the Germans without sauerkraut and beer?" he asked.
A proponent of all types of food preservation, Miller can rattle off a litany of processes in a few seconds.
"We teach canning, pressure canning, freezing, drying, pickling, fermenting, curing, brewing, smoking, charcuterie, cheese making and emergency food storage," he said to cheers from the audience.
Three Master Food Preservers shared proven teaching techniques with their colleagues at the conference.
Sue Mosbacher, UCCE program representative for the MFP program in Amador and Calaveras counties, said she always begins a class on pressure canning by asking who's afraid of the process. Many hands go up and members of the audience tell of times their grandmothers' pressure cookers exploded.
"What were they cooking? Split pea soup and the peas clogged the vent. With pressure canning, we're just using water," Mosbacher said. "The first thing I do is reassure them that a pressure canner is a very safe tool to use."
Mosbacher gets her students excited about canning their own beef stew by trying to read the ingredients on a store-bought stew can, and then the ingredients in her home-preserved stew.
"Potatoes, carrots, onions, beef and a little broth, that's it. And it's delicious," she said.
MFP Cheryl Knapp of El Dorado County showed that food preservation isn't limited putting up plain fruit and vegetables for future consumption. In her classes, she teaches how to make homemade spice blends using dried peppers and other vegetables from the garden.
MFP Linda Bjorkland of Sacramento County demonstrated an automatic jam and jelly maker she received as a gift. At first she was skeptical, but tried it.
"You just sprinkle the pectin, add a half teaspoon of butter, and the strawberries," Bjorkland said. "What's the next step? Turn it on. Can you believe that?"
A hot plate heats the mixture evenly and a blade inside the pan stirs continuously. When the maker beeps, add sugar.
"It continues for 17 minutes, and your jam is done," Bjorkland said. "It's quick and easy. That's the kind of thing your public will want to know about."
The UCCE Master Food Preserver program is setting up a statewide steering committee, will soon launch a new, completely updated website, and a team of MFP volunteers and UC nutrition specialists are writing a comprehensive MFP handbook.
"This is a labor of love," Gable said. "I'm thrilled about the developments in our program."
What does 'eating right' really mean?
But the truth is, dietary advice is nothing new. Some of our rules for eating date back to ancient times as part of religious teachings, and food traditions are central to our understanding of culture. What is new over the last century or so is the application of science to our diets, so that we can know more exactly what nutrition science tells us is best when it comes to filling our plates.
A new book by a UC Davis researcher argues that modern dietary advice is not merely scientific, but also continues to have cultural, ethical and moral messages attached to it.
"Eating Right in America: The Cultural Politics of Food & Health" analyzes how modern dietary reform movements in the United States do not just tell us how to eat right, but how to become a good person and a good citizen. Can eating a certain way make us into different, somehow better people? And who defines what sort of people we should strive to become, though improved eating? Author Charlotte Biltekoff calls for changing the way we think about what it means to "eat right."
The book analyzes four dietary reform movements over the last century:
- the rise of domestic science and home economics,
- the national nutrition program during World War II,
- the alternative food movement, and
- the anti-obesity movement.
These reform movements cover nutritional advancements such as the science of cooking, the discovery of vitamins, the shift in emphasis from contagious to chronic diseases, and the increasing importance of diet and lifestyle as a part of health. The book examines how dietary ideals have shifted, how social ideals have shifted alongside them — and the relationship between the two. Notions of middle class identity, good citizenship and individual responsibility each have been mixed in with nutritional advice before it is served to the public, according to the author.
Rose Hayden-Smith, leader of UC ANR's Sustainable Food Systems strategic initiative and a historian of gardening, said she can't wait to read this book.
"This whole idea of both empirical and ethical considerations of food choices really makes sense to me, rooted in the Progressive Era," she said. "All of these scientific advances don't matter if people don't adopt them. So I think it's really important for scientists to understand the cultural context into which their work is going."
Beth Mitcham, UC Cooperative Extension specialist in the Department of Plant Sciences at UC Davis, was intrigued by a presentation given by Biltekoff at UC Davis recently.
"This expands my way of thinking about the struggles we have with food choices and the potential for complicating well-intentioned messages," she said. "We can't ignore the scientific evidence that food choices have a huge impact on our health, but we must also realize when the things we're saying are charged with judgments."
In a recent interview on Capital Public Radio, Biltekoff pointed out how analyzing history can shed light on difficult truths.
"History is such a great tool for learning to see things differently," Biltekoff said. "The history that I tell in the book suggests that we worry so much about what is good to eat because of the social stakes involved in 'eating right.' Because it's not just about our physical health, but also about our sense of self and about our social standing. There's a lot at stake that we may not be conscious of, but really is part and parcel of the conversation about 'good' food."
/span>The happy apple
This is the tale of tasty apple travels. Pictured here are students enjoying apples as part of UC Cooperative Extension adventures at Roosevelt and Lincoln Elementary Schools in Tulare, Calif. The nutritious apples have traveled many trails in this adventure. The apple trails include passing through three states, two corporations, many trucks, and the work of invaluable people.
This particular journey started in the state of Washington, but let us begin our unique travel tale in the middle! FoodLink Tulare County is an organization that collects and distributes food to those in need. FoodLink has developed many partnerships, including one with a company called "Happy Apples" in Orosi. This generous corporation produces scrumptious caramel apples for the fall season. But only perfect-sized apples will work. The people at Happy Apples know that these perhaps "unhappy" apples are delicious and nutritious and should be eaten by someone. They donate the imperfect-sized apples to FoodLink. FoodLink then partners with the UC Cooperative Extension Nutrition Education Program to provide nutrition education at FoodLink distributions.
Roosevelt Elementary in Tulare is the grateful recipient of one of these distributions. It is referred to as a "Farmers Market," in which the children in kindergarten through fourth grade select free fruits and vegetables to enjoy at home. The transportation costs are funded through a grant from Kraft Foods. The UC Cooperative Extension Nutrition Education Program visits classrooms providing "taste tests" of the fruit or vegetables the children will be receiving along with healthy recipes. The "unhappy" apples are now happily enjoyed by over 600 students!
The apples had one more stop on their journey. At the Roosevelt farmers market I set aside a bag of apples for a project at Lincoln Elementary School. Ms. Davolos used the apples for a curriculum integrated lesson in her sixth-grade class. The students practiced their knowledge of the food chain and established writing prompts for future projects. The sixth-graders enjoyed a taste test of a "Harvest of the Month" Tuna Apple Salad recipe. These happy apples were enjoyed by 33 students and, recipes in-hand, countless more families!
Happy apple trails to you!