PGA Tour Player Andrew Magee To Headline Paul Abenante PEC Golf Tournament

February 28, 2012 American Bakers Association

The American Bakers Association is pleased to announce that Andrew Magee will be the guest tournament pro during the 2012 Paul Abenante PEC Golf Tournament, April 17, at the ABA Convention in Scottsdale, Ariz.

Organic Valley Launches Mobile Apps About Organic Food & Farming

February 28, 2012 Organic Valley

Organic Valley, the nation's largest cooperative of organic farmers and a leading organic brand, today announced the launch of two mobile applications for kids and their parents to interact with organic through fun games and educational tools. The two apps, Organic Valley and Organic MooCan, are wholesome additions to any iPhone, iPad or iPod Touch device.

Land O'Lakes Sponsors Nobel Peace Prize Forum

February 28, 2012 Land O’Lakes

Land O’Lakes is a proud sponsor of the Nobel Peace Prize Forum March 1 through March 3 at University of Minnesota’s Humphrey School of Public Affairs. Land O'Lakes has donated $15,000 to the event which is a premier international gathering designed to inspire peacemaking. Carol Kitchen, senior vice president & general manager, Global Dairy Ingredients, will be participating on a panel which will discuss “Globalization and the Price of Peace.” Kitchen will also lead a workshop on the need to feed 9 billion people.

The Greek Gods Brand Greek-Style Yogurt Launches Video Contest

February 28, 2012 The Hain Celestial Group, Inc.

The Greek Gods® brand Greek-Style Yogurt recently launched a recipe and video contest inspired by their spokesman, Ultramarathon Man, Dean Karnazes. Consumers are challenged to create a two-minute video showcasing The Greek Gods® brand Greek-Style Yogurt as part of a pre- or post-workout snack and then highlight the health benefits using footage of their workout routine or athletic challenges.

Making Seafood Sustainability Palatable

February 28, 2012 Staff Reporter, CNN

Recently, nearly 30 thought leaders in the seafood, restaurant and sustainability worlds came together to have a conversation about how chefs can embrace seafood sustainability in a greater, more mainstream way.