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GENERAL NEWS 8 KITCHENWARE NEWS & HOUSEWARES REVIEW n JULY 2016 n www.kitchenwarenews.com Pirch Unveils Flagship Manhattan Showroom Pirch, the innovative home retailer that showcases the world's most admired kitchen, bath and outdoor appliances opened its flagship showroom in SoHo on Saturday, May 21. Joining eight locations across the country, Pirch SoHo features its one-of-a- kind experiential environment. At the coveted corner of Broome and Lafayette Streets, the 32,000 square foot showroom spans three floors of a historic, former ironworks building. As the first and only retailer to bring luxury home brands to life, Pirch encourages guests to try before they buy, inviting them to experience and test drive all merchandise within the carefully curated showroom that features more than 30 interactive vignettes. "Pirch is dedicated to breaking the mold in the home and appliance industry, bringing meaningful experiences and joyful memories into the households of our guests," said Jeffery R. Sears, Pirch CEO and Co-founder. "As the premiere retailer bringing the world's most admired brands to life, our flagship showroom is designed as a place for guests to ignite inspiration and fuel discovery." Faucets turn on and water flows, hearths will flicker and timers will beep, allowing guests to explore, discover and fall in love with the appliances and decorative plumbing products that suit their lifestyle before they purchase. Paying tribute to the surrounding community, Pirch SoHo offerings have been selected with a metropolitan mindset, keeping the scale of New York City apartments in consideration. Guests can test up to 40 showerheads or book a private steam shower in Sanctuary, the exclusive, experiential home spa. Pirch chefs will demonstrate various culinary and outdoor appliances around the clock — from state-of-the-art steam ovens, to the Evo Mongolian Grill — in the live demo kitchens, Savor and Patio. Guests will also have the opportunity to roll up their sleeves during complimentary cooking classes to learn tricks for working with various appliances. And a visit is not complete without experiencing Pirch SoHo's one-of-a-kind Connected Loft, the live vignette that showcases cutting-edge technology from Innit within the interactive setting of a loft apartment. Pirch features top-of-the-line brands such as Sub-Zero, Wolf, Miele, La Cornue, Thermador, Samsung, Bertazzoni, Gessi, apaiser, ROHL, Kalamazoo Outdoor, Lynx Grills, Viking and more. The store also features exclusive products and brands that can't be found anywhere else. Guests can shop with certainty as Pirch offers the absolute best price guaranteed and most comprehensive, bumper-to-bumper warranty in the industry. Pirch does not outsource installation services, and offers professional trained technicians. "More than an appliance retailer, at Pirch we believe in bringing joy, romance and fun back into shopping," said Jim Stuart, Pirch Chairman and Co-founder. "Meaningful experiences are more important than business transactions. At Pirch, we encourage our guests to touch, feel and try our state-of- the-art offerings — the very investment pieces that in the end, will shape memories in their homes." Timed to the debut of the SoHo showroom, Pirch will launch an innovative marketing campaign photographed by acclaimed photographer Liz Von Hoene, which demonstrates how Pirch is "more than just a store." The campaign distinguishes Pirch from typical appliance retailers and features high-profile tastemakers from various industries such as fashion icon, Iris Apfel, author and television personality, Padma Lakshmi, designer and author, Nate Berkus, chef and restauranteur, Geoffrey Zakarian and real estate mogul, Luis Ortiz, among others. Each is captured experiencing different luxuries within the home, drawing a comparison to how they are more than ordinary members of the design, culinary, real estate and fashion communities. Pirch SoHo is located at 200 Lafayette Street and will be open to guests beginning Saturday, May 21. For more information, visit www.Pirch.com. KN Saving Produce With Janey Lynn's Designs BY MICAH CHEEK In trying Janey Lynn's Berry Best Veggie Sack Produce Saver, I was hoping to find something to help my household curb the amount of f resh vegetables we throw away. For testing, I used my usual white grapes, as well as whole carrots and heirloom tomatoes. The cotton/bamboo blend bag is dampened with water before being put in the crisper with vegetables and f ruit inside. The bag operates on the idea that bamboo and cotton are antimicrobial, and will absorb ethylene gas to reduce ripening. A week later, the assorted produce looked great in comparison the uncovered produce I had left nearby. While the carrots had lost a little crispness, they were still f resh- tasting and hadn't gotten wrinkly like the control group. The bagged grapes had a little more give when squeezed, but still had a snappy, f resh texture. For comparison, the control group grapes was beginning to look dicey. The top grapes were still tasty, but the grapes on the bottom of the pile were beginning to look soggy. Those were the kind of grapes you would rather throw away than add to your lunch. The bagged tomato had a small patch of mold when I put it in the bag, and I was pleasantly surprised that a science experiment had not grown inside. The little mold patch had not spread at all. The rest of the tomato was tasty and noticeably firmer than its unbagged counterpart. One thing I really appreciated about the Veggie Sack Produce Saver was the high volume of the bag. The Veggie Sack Produce Saver could easily hold my 2-pound bag of grapes or the assortment of produce I used in my test. At a suggested retail price of $12.00, the Veggie Sack Produce Saver is an easy way to start reducing food waste and contributing to a worthwhile worldwide cause. KN New Study Questions Risks of Eating Meat A review of large-scale studies involving more than 1.5 million people found all- cause mortality is higher for those who eat meat, particularly red or processed meat, on a daily basis. Conducted by physicians f rom Mayo Clinic in Arizona, "Is Meat Killing Us?" was published in the Journal of the American Osteopathic Association. The authors analyzed six studies that evaluated the effects of meat and vegetarian diets on mortality with a goal of giving primary care physicians evidence- based guidance about whether they should discourage patients f rom eating meat. Their recommendation: physicians should advise patients to limit animal products when possible and consume more plants than meat. " This data reinforces what we have known for so long – your diet has great potential to harm or heal," said Brookshield Laurent, DO, Assistant Professor of Family Medicine and Clinical Sciences at New York Institute of Technology College of Osteopathic Medicine. "This clinical-based evidence can assist physicians in counseling patients about the important role diet plays, leading to improved preventive care, a key consideration in the osteopathic philosophy of medicine." While findings for U.S. and European populations differed somewhat, the data found the steepest rise in mortality at the smallest increases of intake of total red meat. That 2014 study followed more than 1 million people over 5.5 to 28 years and considered the association of processed meat (such as bacon, sausage, salami, hot dogs and ham), as well as unprocessed red meat (including uncured, unsalted beef, pork, lamb or game). A 2014 meta-analysis examined associations with mortality f rom cardiovascular disease and ischemic heart disease. In that study of more than 1.5 million people, researchers found only processed meat significantly increase the risk for all-cause mortality. Combined, the findings of these studies are statistically significant in their similarity, the reviewers noted. Further, a 2003 review of more than 500,000 participants found a decreased risk of 25 percent to nearly 50 percent of all-cause mortality for ver y low meat intake compared with higher meat intake. They also found a 3.6-year increase in life expectancy for those on a vegetarian diet for more than 17 years, as compared to short-term vegetarians. Open access to the full review is available until July 1, 2016 at http://jaoa.org/article.aspx?articleid=25174 94. KN PRODUCT REVIEW

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