Global Warming Seen As Threat To NJ’s Cranberry Farms

January 31, 2012 Joe Tyrrell, NJ Spotlight

A sense of urgency pervaded the meeting rooms at the Rutgers' Edward J. Bloustein School of Planning and Public Policy, where scientists, business executives, and former governors agreed that global warming poses pressing problems for New Jersey: rising tides, violent storms, health risks, and tougher growing conditions for some signature crops.

Hothouse Grown Heirloom Tomatoes Southern Specialties Shipping Now

January 31, 2012 Southern Specialties

Southern Specialties, Inc. announced it is shipping the company’s popular hothouse grown Southern Selects Heirloom tomatoes grown in Florida and Mexico.

USPB Partners With Nourish Interactive To Create "Potato Party" Coloring Cookbook For Kids

The USPB is pleased to announce the launch of the Chef Solus Potato Party Coloring Book, created through a partnership with Nourish Interactive, a web-based company dedicated to educating parents and children about the importance of nutrition and exercise.

Artisanal Brands Posts Second Quarter Operating Results; KeHE Rollout On Track

January 30, 2012 Artisanal Brands, Inc.

Artisanal Brands, Inc., reported sales of $846,169 for the quarter ended November 30, 2011. Revenues for the quarter do not include $380,000 in revenues from the sale of 100 units of its new customized stationary refrigeration cases which the company expected to book in the quarter. Had these sales been included as final sales, the company's revenues for the quarter would have been $1,226,169. Artisanal's CheeseClock(TM) customized refrigeration cases are produced overseas and were subject to open purchase orders and a partial prepayment, but the transaction was not deemed completed and recognizable as a sale until the units were all physically documented as delivered. The Company's Artisanal CheeseClock(TM) retail program is currently in 165 stores across the country.

White Gold Cheese Factory: Churning Out A Taste Of Home

When Frank Fiorini immigrated to Calgary from Rome 12 years ago, he fell in love with his new country and his new city. But he found one problem: mediocre mozzarella. Every time he made himself a Caprese salad-a simple combination of fresh tomatoes, basil leaves, olive oil and mozzarella-or ordered a pizza, he was disappointed in the cheese. It all seemed old and rubbery, nothing like the fresh artisanal mozzarella available in Rome. So Fiorini did something about it.