| Epitome of a dog-beat-dog world
Known as the Last Great Race, the Iditarod dog sled race will send 83 mushers and their teams of Alaskan huskies 1,131 miles from Anchorage to Nome when it gets under way Saturday. The 35th event will cross two mountain ranges, parallels the Yukon River and runs over frozen Norton Sound. Weather can range from 40 degrees and rain near Anchorage to 40 degrees below zero and blowing snow in the middle of the state. The winning team usually arrives in Nome in about nine days, while the back-of-the-pack teams show up a week later. Here are three of the Colorado connections in the race: The Musher Lachlan Clarke, 50, Buena VistaClarke is one of three Colorado mushers in this Iditarod. He will compete in the race for the fourth consecutive year, hoping to improve on a previous-best finish of 60th.
Behind the Mc-scenes
McDonald's, having for so long served as global shorthand for junk food, has had to grapple with society's increasing distaste for unhealthy eating. After introducing salads and sandwiches to its menus, the chain is still trying to make its food healthier. Late last year it announced plans to cut back on unhealthy trans fats. In a bid to create greater transparency, McDonald's has been running an "open doors" programme in which customers are invited to go behind the scenes at restaurants and suppliers. In Poland, 50,000 people have taken up the offer. The chain is also putting more nutritional information on packaging and sourcing foods from sustainable sources. A new three-tier pricing strategy sells products at a range of prices for people on different budgets.
For tried and true recipes, check out those church fund-raiser ...
Winter is a great time of year to research new recipes and stock up ideas for those special events, dinners and such we will be hosting when the thaw hits. I'll often check out ideas on the Internet, at my local public library, and in bookstores but I'll admit that some of the most innovative, down to earth recipes out there come from those spiral bound cookbooks that are published as fund-raisers for churches in the area.
I know all of you get giddy when one of those super chefs on the Food Network gives you a flashy presentation of how to stuff giant squid with pureed tiger shrimp and fresh shitake mushrooms. I mean let's get real. If I went in to my little hometown market and asked for some of the ingredients that those big city recipes called for, at the very least I'd get that look.
New body to keep Scottish farmers in touch with consumers
A new food and drink body to champion Scottish produce has been set up to help focus the farming industry on its customers' needs, Scotland's rural development minister Ross Finnie has announced. The minister told delegates at the NFU Scotland annual general meeting in Dunblane that the industry-led body called Scotland Food & Drink, would help bring farming closer to the demands of the market. Mr Finnie said the body was setting its sights high and aiming to outperform its very effective equivalent promotional body in Ireland, Bord Bia. "Agriculture must be able to work more closely with food and drink industries to develop markets and educate consumers about food choices. All parts of the industry - producers, processors, the food service sector and retailers - have to work together, communicating with consumers, responding to shifts in consumer demand and making better use of marketing and branding," said Mr Finnie.
Dail Named President and CEO of Sysco Food Services of Knoxville
HOUSTON, March 1, 2007 (PRIME NEWSWIRE) (PRIMEZONE) -- SYSCO Corporation (NYSE:SYY) North America's largest foodservice marketer and distributor, announced today that James T. (Tommy) Dail has been named president and chief executive officer of Sysco Food Services of Knoxville, LLC, a new "fold-out" facility that is currently under construction in Knoxville, TN. Mr. Dail served most recently as executive development officer, SYSCO Corporation, and will assume his new position effective July 1, 2007. .
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