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at the Winter Fancy Food Show in New York. The company is depending on its experience in the Australian market to change what Americans look for in their olive oils. Most American olive oils are produced from the Arbequina variety of olives, which produce oil with a mild fla- vor and which are adaptable to being grown on trellises in California orchards where they're planted in densities as high as 600 trees per acre. Boundary Bend prefers to plant its trees in lower densities – about 150 trees per acre – and to allow them to grow taller and bushier, so the Boundary Bend groves will look more like a walnut or almond orchard than like a typical California olive grove, which more nearly resembles a California vine- yard. That opens up the possibilities for olive varieties beyond those currently under commercial production in Califor- nia: 19 different varieties are being planted. No- tably, Boundary Bend will be growing Picual olives, which make an oil with a very fruity fla- vor as well as Coratina, for a robust oil with a lot of pepperi- ness and bitter- ness on the tongue. "We're also planting Hojiblanca and some other ro- bust olives as well," McGavin said. "We're using our Australian experience to tell us what's popular and what works and what has the wonderful antioxidants." McGavin expects these varieties to pro- duce oils that will tantalize American tastes as well as win awards in next year's NYIOOC. "We've got some really nice oils," he said, adding that he believes that Americans will appreciate them for the health benefits that nutrition research has identified with extra virgin olive oils as well as for their flavors. "The health ben- efits are in the minor components, which are what give the oils their aroma and fla- vor, and we expect that having a wider variety of flavors will be popular," he said. "The oils with high levels of antiox- idants also have materially better shelf life. They stand up better to cooking be- cause the levels of antioxidants protect the oils." "Published studies show that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, said Mary Flynn, Senior Research Dietitian and Associate Profes- sor of Medicine, Clinical at The Miriam Hospital and Brown University. "Con- sumption of extra virgin olive oil has been related to decreasing the risk of heart disease, type 2 diabetes, lipid disor- ders, cancer, in general, and cancer of the breast, colon, GI, skin, prostate (and maybe more); osteoporosis; and Alzheimer's disease (as well as other cog- nitive function issues)." It's not just the mono-unsaturated fat content in olive oils that are responsible for the health benefits; it's something to do with the higher phenol content in some oils, she added. Laboratory analysis of Boundary Bend oils has demonstrated that the company is producing oils with consistently high phenol levels, she noted. "We're just as passionate about the health as about the flavor, but they go hand in hand," McGavin said. "An oil that may win a show may be the healthi- est oil. Healthiest food on Earth." GN GOURMET NEWS JANUARY 2016 www.gourmetnews.com NEWS & NOTES 8 Boundary Bend Continued from PAGE 1 hardt, McGavin credits Englehardt for much of the company's success in inte- grating so quickly into California's agri- cultural community. "He's a great guy and is well-liked by the other farmers," he said. "We're very excited about the en- thusiasm with which we've been re- ceived." "It's a kind of fellowship of farmers," McGavin continued. "As millers and mar- keters we can offer expertise and quality, but they're also supporting us, as quality olive oil only comes from top-quality fruit." Boundary Bend is expecting to enter several oils from its 2015 harvest into competition for the 2016 NYIOOC awards and will be exhibiting with them Goya Foods, the largest Hispanic-owned food company in the United States, do- nated 50,000 pounds of food to Catholic Charities of the Archdiocese of Washington to support their food pantries and emer- gency food programs throughout the arch- diocese. The donation is part of a 150,000-pound donation equally distrib- uted to food pantries and emergency food programs through Catholic Charities in New York, Philadelphia and Washington, D.C. in honor of His Holiness Pope Francis' visit to the United States. "Supporting our communities and those who need help the most has always been a part of who we are and what we do at Goya Foods," said Rafael Toro, Director of Public Relations. "We believe in the work of Catholic Charities and know that our food donations go a long way in providing a warm meal to those who are hungry during the holiday season and throughout the Goya Foods Donates 50,000 Pounds of Food to Catholic Charities year. For us, it's not just about giving a do- nation, but it's about making a difference and inspiring others to do the same." "Catholic Charities served more than 123,000 men, women and children last year right here in the Washington, D. C. region," said Msgr. John Enzler, President and CEO of Catholic Charities of the Archdiocese of Washington. "While we help people with many different needs in their lives, it almost always involves helping families put food on the table. I am so thankful to Goya for choosing to Walk with Francis and partner with Catholic Charities." The donation will help stock the shelves in several locations run by Catholic Chari- ties, including the food pantry at the Mc- Carrick Family Center in Montgomery County, the Southern Maryland Food Bank in Waldorf, Maryland, and several food pantries run in partnership with local parishes. GN Bread for the World has released new in- formation detailing hunger and poverty rates among Hispanics in the United States. The data shows that Hispanics have much higher rates of both poverty and food insecurity than the general popula- tion. The data also documents how federal programs such as the Supplemental Nutri- tion Assistance Program (SNAP, or food stamps) help lift Hispanic families out of poverty. "Federal programs such as SNAP play an important role in reducing both hunger and poverty in the Hispanic community," said Jose Garcia, director of church relations at Bread for the World. "Investments in these programs are critical to people's health and well-being, and help lift families out of poverty. Much more needs to be done to ensure that they are adequately funded." In 2014, 22.4 percent of Hispanic house- holds were food-insecure, and 24.1 percent of Hispanics lived in poverty, compared with 14 percent and 15.5 percent of the general population, respectively. Federal programs like SNAP provide long-term benefits for health, education, and eco- nomic well-being. Last year, SNAP lifted at least 4.7 million people out of poverty—in- cluding 2.1 million children. Hispanic Hunger and Poverty Rates Higher than U.S. Average These benefits are particularly important for Hispanic families because in 2013 His- panics made up 17 percent of the U.S. pop- ulation but 28 percent of the working poor. The data comes on the heels of a new re- port from the President's Council of Eco- nomic Advisers highlighting how SNAP improves food security and life outcomes for families. At the same time, the current monthly benefit levels are often not suffi- cient to sustain households through the end of the month. "Unfortunately, cuts to programs like SNAP mean that families do not have enough food to put on the table," said Gar- cia. "This can have a devastating effect. Hospital visits spike, and children's test scores diminish after SNAP benefits have run out." A report by Bread for the World Institute, "The Nourishing Effect: Ending Hunger, Improving Health, Reducing Inequality," documents how food insecurity is associ- ated with higher rates of depression, car- diovascular disease, high blood pressure, diabetes, and other physical and mental health conditions. The report estimates that hunger and food insecurity increased health expenditures in the United States by $160 billion in 2014. GN

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