Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2014 n GOURMET NEWS N H 5 2 Amira Is Giving Back to Americans Back in May of this year, Amira announced its partnership with Family Reach to sponsor the non-profit's Cooking Live event series. Family Reach is the only non-profit organi- zation that provides immediate and direct fi- nancial assistance for families fighting cancer, on a national level. Participating chefs were paired with young cancer pa- tients, those who are grant recipients of Fam- ily Reach. The chefs used these patients and their moving stories as inspiration for the dishes they created and served at the event. The Cooking Live event in Chicago, the first in a series of events presented by Amira, raised close to $200,000 "At Amira, quality is at the heart of every- thing we do and we are committed to im- proving the quality of life of the communities that we serve. We are thrilled with the successful results of our first Cook- ing Live culinary event as it marks the be- ginning of our relationship and prosperous partnership that is a natural fit in bringing our vision alive," said Karan Chanana, Chairman and Chief Executive Officer of Amira. "Family Reach helps improve the lives of children and families that are affected by cancer and we look forward to raising addi- tional funds through Cooking Live events where world-renowned chef Ming Tsai pre- pares high quality, beautiful meals using Amira's outstanding specialty rice." Cooking Live is Family Reach's principal fundraiser and the organization's mission is near and dear to many celebrities and ath- letes including undefeated professional boxer and Notre Dame alumnus, Mike Lee. Lee served as "sous chef" for Cooking Live in Chicago working closely with chefs Ming Tsai, David Burke, Grant Achatz, Stephanie Izard and Takashi Yagi- hashi to prep some of the evening's dishes. "Our Cooking Live event in Chicago was a great success and we are very grateful for our partnership with Amira," said Carla Tardif, Executive Director of Family Reach. "Med- ical emergencies are the leading cause of bankruptcy, with cancer being the leading culprit. We couldn't do this without the sup- port of Amira – they are the perfect partner for us because we're both committed to im- proving the quality of life for Family Reach families. Cooking Live marks the beginning of our relationship with Amira and we look forward to a long and prosperous partnership with them to help further our mission." The Cooking Live proceeds from this event will allow Family Reach to help families pay for a variety of significant expenses that typ- ically mount during a family member's cancer treatment. Most often, this finan- cial assistance comes in the form of rent and mortgage payments, as well as grants for utilities, food and groceries, transportation re- lated expenses or medical costs not covered by health insurance – daily expenses that are often put on hold or accumulate significantly as families deal with cancer treatments. "Food is such an amazing way to bring people together," said Ming Tsai, Executive Chef Ambassador, Family Reach. "Cooking Live provides a dynamic way for chefs to give back. It's an incredible evening where good food is shared and critical funds are raised for those families in need. I'm partic- ularly thrilled to welcome Amira. They're a great company that's also committed to com- munity improvement efforts worldwide." For more information, stop by booth #633 or visit www.amira.net. Gluten Intolerance Group Provides GFCO Seal of Approval to Gluten-Free Products An interview with Judi Thomas, Application Manager, Gluten Intolerance Group of North America. NH: Tell our readers about your company. What's your main line of business? JT: Gluten Intolerance Group is a non- profit organization bringing awareness about celiac disease and gluten intoler- ance globally. In 2005, GIG started a pro- gram called GFCO, Gluten Free Certification Organization (GFCO). GFCO certification is a voluntary third party certification that provides a highly recognizable certification seal and pro- vides consumer assurance that the product meets strict standards for gluten-free. We currently certify over 705 companies, over 20,900 products and conduct audits in 24 countries. NH: What was the most significant event or series of events affecting your company in the past year? JT: We are very excited that the FDA re- cently announced a ruling for any foods la- beled as gluten-free to not exceed 20 parts per million (ppm) testing. This was an- nounced in August 2013 and went into effect August 2014, giving companies one year to prepare. GFCO maintains a testing require- ment of 10 part per million (ppm) or less on all certified products, and certification through our program ensures compliance with the FDA regulation. We are actively working alongside with our companies to an- swer questions about the regulation and offer peace of mind for compli- ance. We expect to be even busier this next year as we have already seen an increase in interests. Due to the recent growth in the gluten-free market, we have re- cently doubled our staff and opened up a new office in Florida. This addition will greatly aid our team and support the growth of our industry programs; such as our Restaurant program, Gluten Free Food Service (GFFS) to expand in the coming year. NH: To what do you attribute your com- pany's success? JT: I have been with the organization for just over two years and have a background in human resources and high-end customer service. GIG has been a true joy to work for, as it is truly a family environment with a strong team behind it. Each employee is ded- icated, passionate and completely different. This brings so many great things when work- ing with a smaller team, where we all bring different strengths and support to each other. I feel very proud to work with such a great team that I can consider my extended family and look forward to our growth and transformations that are currently happening and coming in the near future. NH: How can our readers find out more about your company? JT: Should a company wish to certify, I will be their first contact. They can visit our web- site www.gfco.org where there is a "Request for more Information" link or they can email me directly at judi.thomas@gluten.net. The application and quote process is free to prospective companies, and there is no finan- cial obligation until your company is ready to move forward. We are also at several shows a year where they can find us walking around or at a booth. We love to meet new people and visit with our current companies! For more information, visit www.gfco.org, call 253-833-6655 or stop by booth #2306. VitaClay: A Nourishing Tradition that Doctors Recommend In a recent interview with Essenergy's Michelle Liu, we learned why it was a ban- ner year for her unique invention. NH: Why is unglazed clay so important to bring into a 'green' kitchen? ML: Unglazed clay-pot cooking has been tempting the taste buds and enhancing the health of ancient civilizations for cen- turies. When I discovered rich intense fla- vors and unparalleled health benefits by preparing fresh food in unglazed clay cookware, I created the VitaClay pot. My intention was to bring the superior results of clay cooking into my kitchen for fast and easy family meals. NH: Something special happens to ingredi- ents cooked in clay. Can you tell us why? ML: It's really about synergy and integra- tion. Healthy foods react positively together when heated inside unglazed clay. The an- cients knew how low heat and clay created a delicate and evenly cooking environment that optimized the nutritional profile of their meals and made them richer, tastier and healthier. Another big plus is that fats and meat juices are preserved when steamed at low temperatures and remain nourishing, bioavailable and digestible. The smell mole- cules also remain intact with our special seal, waking up your digestive powers and satis- fying your appetite. NH: How easy is it to use the VitaClay? ML: It's so simple because it's a technolog- ical breakthrough and fully programmed for soups, stews, varietal rice, whole grains and low-temperature yogurt. Any healthy cook really does become a culinary genius be- cause all it takes is good quality ingredients and pushing a button. NH: The VItaClay is gaining a reputation with doctors. Why? ML: Ancient cultures knew food preparation to be both an art and a science. People discovered that foods and herbs, when prepared or combined in non-toxic and non-reactive vessels, clay was vital to their survival and growth. Many doctors today use our products be- cause they see great results from steaming and boiling plus there is the added benefit that clay offers.They recommend it for their patients who are on low acid diets. It is also recommended for people with dietary restric- tions and food intolerances such as salt, sugar and wheat. NH: What is a new nourishing tradition for VitaClay? ML: I am very excited about making large batch low-temperature yogurt in our latest model. Besides making thick, rich probiotic Greek yogurt, this new setting has many uses. It germinates rice, grains and legumes, creating more amino acids and reducing phytic acid for your good health. NH: Who are your customers? ML: People who want healthy living and have an active life. Food is the fuel your body takes. It's very essen- tial to fuel your days, your years and your life. And now it's possible with just one pot. NH: With a degree in science and a career working as a top-level engineer for major companies such as Apple in full swing, what prompted you to start Essenergy? ML: The VitaClay products are a reflection of my long journey. A reflection of me. I have always had a passion for healthy cook- ing and healthy living, along with a love of sharing these with friends. With my back- ground in designing highly advanced com- puter and medical equipment plus a long family history in Chinese healing arts, it felt natural to make a product that merged new technology with the ancient culinary art of clay cooking. I created a new nourishing tra- dition for busy people who want to live a healthier lifestyle. For more information, visit www.vita claychef.com, email sales@essenergy.com or call 408-956-8668, ext. 1.

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