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Re s ta u ra n t D a i l y N e ws 3 1 Tu e s d a y, M a y 2 0 , 2 0 1 4 ILLINOIS DEPARTMENT OF AGRICULTURE – A RESOURCE FOR EXPORTERS OF ILLINOIS FOOD PRODUCTS Visit the Illinois Pavilion located inside the American Food Fair, North Hall to see how the Illinois Department of Agriculture (IDOA) supports Illinois food companies. The IDOA sponsors pavilions at selected trade shows to enhance the visibility of Illinois products. Those food shows include: Canadian Restaurant & Foodservice Show, Foodex Japan, National Restaurant Show (NRA), SIAL China, IDDBA Show, Food Marketing Institute Show (FMI), IFT Show, Americas Food & Beverage Show, SIAL Paris, ANUGA and PLMA. With a particular emphasis on exports, the IDOA also partners with Food Export Midwest, a Chicago-based administrator of USDA export programs, to help Illinois food companies find opportunities in the global marketplace. With U.S. Pavilions at international tradeshows, trade missions, buyers' mis- sions and professional in-market reps, Food Export Midwest and IDOA work closely with the USDA's Foreign Agricultural Service to introduce U.S. products to the world. Small and medium- sized food companies can leverage these export promotion programs to craft effective export mar- keting plans and grow their businesses in new ways. Exports, especially in consumer food products, make up a steadily increasing ratio of total U.S. agricultural products. Global consumers trust American food products and appre- ciate U.S. and state "made in" labels. Kim Hamilton, International Marketing Representative at the IDOA, notes that Illinois companies depend more than ever on international markets, which are growing much faster than domestic opportunities. She observes that "a lot of times companies are reluctant to test international markets, but many of them change their minds once we are able to expose them to the possibilities." In Fiscal Year 2013, Illinois food and agribusiness companies that participated in the Illinois Department of Agriculture's pro- grams and services reported $61,206,532 in actual sales and approxi- mately $206,046,000 in projected sales. In addi- tion, Illinois companies that participated in the Illinois Pavilion at the 2013 NRA Show have reported thus far $4,846,500 in actual and $2,785,000 in projected sales. For more information about internation- al promotion programs from IDOA, please contact Kim Hamilton at 217-782- 5809. For more information about Food Export Midwest programs, please con- tact Molly Burns at MBurns@food export.org. For more information about NASDA sponsored trade show opportuni- ties, please contact Janet Williams at janetwilliams@naylor.com. FOOD, FUN AND SPUDS: THE MPIC CULTIVATES EDUCATION THROUGH COOKING The air smells of oil, spices and the won- derful smell of potatoes frying. The dish- es are lined up on the table waiting to be judged with the chefs standing nervously by. But this isn't just any cooking con- test: this is the Michigan Great Potato Recipe Contest. In addition to culinary school stu- dents, the contest also attracted chefs from around the state. Restaurants like the Saffron Café, Woodward Avenue Brewers and Corporate Dining Concepts were all represented. This year was the first year the Great Michigan Potato Recipe Contest was organized. It was planned by the Michigan Restaurant Association and the Michigan Potato Industry Commission. The contest seeks to promote the versatility and deli- ciousness of Michigan Potatoes. Students, chefs and cooking aficionados from around the state all submitted recipes, with nearly 100 different recipes total. "The contest is a fun way to show- case Michigan grown potatoes," said Michigan Potato Industry Commission's Executive Director Mike Wenkel. "It is also a great way to get people excited about cooking." Contestants were encour- aged to use Michigan potatoes in unique ways. Entries includ- ed a shrimp and chorizo hash, kale and potato balls and even dip-able potato lollipops. The recipes were all prepared at Ingham County School District's brand new culinary facility. Of the five finalists, two recipes came from high school stu- dents in culinary programs, proving the next generation of chefs is coming soon. Placing education at the forefront, this program also fostered friendly competi- tion, creativity, agriculture and nutrition. "We had a great turnout at the event, and a huge variety of recipes," said Wenkel. Judges represented the Michigan Potato Industry Commission, the Michigan Department of Agriculture and Rural Development, the Michigan Restaurant Association and the Ingham County School District. "It was hard to pick a winner because the recipes were all great," said Wenkel. "But we picked the Michigan Russet Potato, Shrimp and Chorizo hash to win." In 2014, the competition will expand and encourage more people to learn about cooking and the benefits of Michigan potatoes. For potato recipes, including the Great Michigan Potato Recipe Contest winners, visit mipotato.com. For more information, stop by booth #8064 or visit www.mipotato.com. CDN MULTI-TASK TIMER & CLOCK (TM8) The CDN Multi-Task Timer & Clock (TM8) is a bestseller used in coffee cafes worldwide. It counts 24 hours up or down by hours, minutes and seconds. It features a long, loud alarm and its mem- ory button can recall frequently used set- tings. It functions as timer, clock and stopwatch. Its digital memory function makes it easy to time a multitude of repetitive tasks. For example, it helps maintain quality standards at a beverage station by alerting the user to toss the old coffee 20 to 30 minutes after brewing. To use, simply slide the mode switch on the side of the unit to set the timer to count up or down or to display the clock. For easy transport, it comes with a clip to attach to a pocket or apron, and a magnet and easel for standing upright on a count- er. It's made of food-safe ABS plastic, and uses one LR44 button battery (included). The CDN Multi-Task Timer & Clock (TM8) is available for immediate shipment, with a list price of $16.50. It comes with a five-year warranty. CDN, the Time & Temperature Company ® , celebrates its 30th anniver- sary in 2014. For more information, visit www.cdn- timeandtemp.com, call 800-338-5594 or visit booth #1452. ENVIROPURE MAKES ZERO FOOD WASTE EASY TO ACHIEVE T&S Brass and Bronze Works, manu- facturer and supplier of foodservice and plumbing equipment since 1947, acquired Chicago-based food waste elimination company EnviroPure Systems, Inc. in February of 2013. A leading-edge developer of alternative environmentally-friendly technologies for organic food waste disposal, the company was a great fit for T&S's goal of helping foodservice professionals continue to find more sustainable and cost-effective solutions for their kitchens. Upon acquisition, EnviroPure operations relocated to T&S's 24.5-acre headquarters in Travelers Rest, S.C., where company Founder Jim Slanina was free to focus on testing and fine- tuning the performance of his revolu- tionary product while T&S took over sales and marketing. Today, as universities, entertainment venues, hotels, grocery stores and restau- rants search for solutions in the face of growing municipal sanctions against enzymes and bacteria and statewide man- dates of zero food waste, EnviroPure is quickly becoming a familiar name across the United States, Canada and Europe. Here are a few of the reasons why: An EnviroPure system can save customers more than 50 percent in tra- ditional operating costs while drastical- ly minimizing negative impact on the environment. EnviroPure offers complete, onsite food waste decomposition through a sys- tem that is completely customizable to space and staffing needs. EnviroPure turns organic food waste into a safe effluent with no enzymes, no bacteria, no batching, no sludge and no odors in 24 hours or less. EnviroPure systems process every kind of organic food waste, including vegetables, fruits, meat, fish, poultry, dairy products, bones, shells and pits, pineapple tops and coffee grounds. Most orders can be filled within four weeks; installation typically takes one day and 24/7 technical support is avail- able, as are financing/leasing programs. Custom-built to handle from 120 to 14,000+ pounds of food waste per day, EnviroPure systems use a proprietary mix of all-natural, non-toxic, biodegrad- able minerals and nutrients to accelerate decomposition. The process is ongoing, so no batching is required, and the sys- tem can be configured in a multitude of ways to accommodate space limitations or convenience. "This is truly one of the most amaz- ing products available on the market today," said EnviroPure National Sales Director Jona Thomas. "The effluent left over at the end of the decomposition process is so pure it surpasses many municipal standards. Compared to the cost and headaches of industrial com- posting, dehydrating, enzyme-based sys- tems or traditional tipping and hauling, EnviroPure is, by far, the most appealing solution for food waste." An EnviroPure system will be avail- able for display and demonstration in the T&S Brass booth #3231. For more information, visit www.EnviroPureSystems.com, call 888- 324-7265, email info@enviropure systems.com or stop by booth #3231.