bbq+chicken+superstore

Cadence Celebrates Asian American and Pacific Islander (AAPI) Heritage Month

Cadence Design Systems

May is Asian American and Pacific Islander (AAPI) Heritage Month and Cadence is spotlighting some of our incredible AAPI-identifying employees to celebrate. We recognize the important influence that the AAPI community has had on the history, culture, and achievements to our community and around the world. We are honored to share our employees’ stories. Ada Zhao I'm Ada (Ning) Zhao from the System Verification Group (SVG) Palladium product team. It was not until I started graduate school in Buffalo, New York that I started to think about what being Asian really meant to me. Growing up in China, I had never thought about how different I was from everyone else around me. While living in up-state NY, differences became obvious. Though I learned English in school, I struggled with people not understanding my accent, and I noticed them visibly treating me differently. My family and community always stressed perseverance, humility, and open-mindedness, and it helped me immensely in those days when culture shock and language barriers were hard to ignore. I have greatly benefited from turning teachings I received when I was younger into practice, such as: "When three are walking together, I am sure to find teachers among them." by Confucius and an old Chinese proverb, "More blessed to give than to receive." Eventually, I graduated with my master’s degree in Electrical Engineering and now proudly volunteer for my local church and charity. After joining Cadence as a lead product engineer in the SVG team, I was impressed by the One Cadence—One team spirit. I have been working on the Palladium Z2 product team since I joined. The inclusive working culture greatly empowered my ambition to contribute to bringing new generations of validation platforms to market. The Palladium Z2 emulation platform scales from small job sizes of 8M gates to large job sizes of 18.4B gates. It dramatically accelerates compilation times with a revolutionary new modular compiler to an exciting and competitive position. In a diverse working environment, we all came to embrace our differences and realized that we share common values despite them. This past year, we have witnessed an alarming rise in hate crimes against the Asian community; it’s shocking and heartbreaking. I’m glad to see more people with different backgrounds stand up supporting the Asian community. People from work, church and my Quidditch team (yes, I am a fan of Harry Potter!) have shown a lot of empathy and support. Ultimately, in sharing more about the AAPI community, I hope that we learn more about each other and discover that beyond our differences, we have a good deal in common. Shekar Chetput I'm Shekar Chetput from SVG Xcelium Mixed Signal R&D Team. Are you ready for a tongue-twister poem from India? Here we go with a couplet from Thirukkural: "Karka Kasadara Karpavai Katrapin Nirka Atharku Thaga." Those 7 words are by a poet named Thiruvalluvar were among the first few sentences that I learned in my native language, "Tamil," as a kid. Its meaning is: "Learn, what you learn, thoroughly and demonstrate/gain its value by applying it in your life. i.e., may your conduct reflect your learning." Those words have continued to resonate with me throughout my life. It is something that I cherish and share with our diverse community as opportunities arise. And pass it forward to generations ahead when I volunteer as a teacher for elementary school kids at International Tamil Academy in California. I'm delighted to share this poem with you all to celebrate AAPI heritage this month as we join hands as Team SVG. That couplet is among 1330 similar poems - all just 7 words each - that Thiruvalluvar had composed approximately 2000 to 2500 years ago. Did you know that Thirukkural has been translated into 40+ world languages over the past century? As a kid, I enjoyed the many festivals and holidays to celebrate various cultures. I curiously learned to appreciate both the Moon Calendar and the Sun Calendar and how they use different metrics to measure an annual cycle - that was at the heart of several cultures and economies throughout history. I was fascinated with how math was applied in various disciplines well before any calculators were invented - be it in science like architecture, space/astronomy, astrology, or more abstract and creative fields like arts and music. That instilled in me a keen interest in math and led me to pursue studying more mathematical-based applications, starting from decimals to other representations like Booleans. Finding a whole new world of computing where decisions are made based on targeted applications is a delicate balancing act between precision/accuracy and speed/real-time performance. Fast forward, I immigrated to the US, the land of opportunities. Over the years, I continued to learn more about other cultures both in the US and around the world, finding many similarities at the roots while appreciating the diversity in thoughts and representations. At Cadence, I look forward to collaborating with a global team every day, working towards some common themes yet in diverse ways - at the heart of it - to enable/improve the overall quality of life in our special way! Meanwhile, in the background, that couplet from Thirukkural serves as a great reminder to me. Every day, a simple beginning and a purpose continue to provide new and profound perspectives over time. We continuously pursue learning, adapting, and applying what we learn to reach our new best! I'm delighted to share this little gem with you and wish it inspires you as well. (If you like it, see if you can memorize it!) I'm also looking forward to learning more about other cultures and many hidden gems that we all should take time to appreciate, support and apply throughout our lives. Aimee Hatcher I’m Aimee Hatcher, part of the SVG team and have worked for Cadence for 8 years. I was born and raised in Manila, Philippines, and migrated to the US after graduating college in 2001. When I moved to California, I experienced some culture shock compared to how life was in the Philippines. Since the Bay Area has a lot of Filipinos and other diverse groups, I made friends right away and met other Filipinos with whom I shared common interests. It was a Filipino friend who referred me to my current job at Cadence. In our culture, Filipinos always help one another, are very hospitable and friendly without expecting anything in return. We call this ”Bayanihan,” or also known as the community spirit. We take pride in our families and treat everyone like family. Filipinos are also driven by tradition, and many are religious. One of my favorite traditions that we are passing on to my daughter is called “Pagmamano,” a gesture of respect to the elderly. When you greet an older person, you raise the backs of their hands and place them on your forehead as a sign of respect. Another favorite of mine is a New Year’s Eve tradition that I introduced to my husband when we first met. On New Year’s Eve, we place 12 different kinds of fruits on the table before midnight, representing 12 months of the year. Round fruits are best because the round shape represents coins or money for good fortune. Before the clock strikes midnight, we put coins in our pockets for good luck and when midnight strikes, we jump up and down to wish for height in the New Year. My husband now participates in these family traditions with us every year, and our 6-year-old daughter does too! In my opinion, food is what represents Filipino culture! We are known for always having a lot of food at parties and get-togethers. It’s important to make sure everyone who comes feels welcome and is invited to eat. A prevalent dish that you might have heard of is adobo. It can be cooked with chicken or pork. My daughter loves chicken adobo! The chicken is simmered with soy sauce and vinegar and can last for days. This dish is popular at beach outings in the Philippines since it is not prone to spoiling due to a high vinegar content. It is great to eat it with rice and sometimes eggs too. The recent attacks on the Asian community in the news have been devastating. I believe the best thing for me to do is to keep being proud of who I am, share my culture, and embrace the differences between myself and others. I’m happy to see the cultivation of inclusiveness surrounding me at Cadence and in my community. View additional multimedia and more ESG storytelling from Cadence Design Systems on 3blmedia.com

May 26, 2022 08:32 AM Eastern Daylight Time

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Spiceology Launches Two New Spice Blends With Chef Kwame Onwuachi, Bringing His Culinary Roots to Life

Spiceology

Spiceology, the fastest growing spice company in America, today announced its partnership and new product line with Kwame Onwuachi, James Beard award-winning chef and acclaimed author. This launch follows the release of Chef Kwame’s newest book, “ My America: Recipes From a Young Black Chef.” The two new spice blends capture key flavors represented throughout the cookbook and are inspired by the ingredients Onwuachi grew up with and still cooks with to this day. “I don’t remember a time where there wasn’t ‘house spice’ around,” said Chef Kwame Onwuachi, describing his mother’s secret spice blend that seasoned all of the food he grew up eating. “Trying to remember the moment when I was first introduced to house spice is like asking me the first time you had salt - it was just always there. I’m grateful Spiceology was able to help me bring these spice blends to life so that everyone can experience the flavors that sparked my passion for food.” The new blends created by Spiceology and Chef Kwame bring a modern twist to some of Onwuachi’s earliest memories: Kwame’s Mom’s House Spice ($14.95): This all-purpose blend embodies the flavors of Kwame’s mother’s secret recipe. The pairing possibilities are endless with flavor profiles of garlic, onion, black pepper, cayenne, and worcestershire. Intended to be eaten on and in “anything in your house,” Kwame’s Mom’s House Spice pairs with steak, chicken, Cajun food, curries, veggies, and more. Toasted Curry Powder ($14.95): This balance of spices that Onwuachi says “tastes like a symphony” is a combination of Jamaican and Trinadadian curry powders with notes of fenugreek, mustard seed, allspice, turmeric, and coriander. This blend goes beyond traditional curry dishes and can be used on popcorn, pickled veggies, rice dishes, potato salad, and jollof rice. “We’re firm believers in flavor innovation and storytelling with our collaborations and products,” said Chef Tony Reed, Senior Director of Innovation and Partnerships. “Being able to work with Chef Kwame helps us continue to push the needle, bringing his unique flavors to homes and dishes everywhere. These blends offer a complex yet approachable explosion of flavor and a way to experiment with new cuisines.” The blends are available for purchase on Spiceology.com and are available in 9 oz jars. Chef Kwame’s book can be found wherever books are sold. ABOUT SPICEOLOGY Founded in 2013, Spiceology is the fastest-growing spice company in America and is on a mission to bring the magic back to spices, the world’s first currency. The chef-owned and operated, one-stop spice shop develops innovative blends and offers over 400 ingredients that are ground fresh in small-batches and shipped fresh to consumers and chefs. Spiceology’s “experiment with flavor” ethos is not only embraced through excellent ingredients and unique combinations, but also through responsible business practices designed to create a better world with diversity, equity and inclusion at the heart of the workforce. Spiceology products can be found on spiceology.com, in specialty retailers and grocers, in restaurants around the US, and as far away as Australia and Dubai. Visit spiceology.com for more information or to place an order, or follow Spiceology on Facebook and Instagram. For recipe inspiration, visit here. ABOUT CHEF KWAME Kwame Onwuachi is a James Beard Award-winning chef and author of the critically acclaimed memoir “Notes from a Young Black Chef,” which is being adapted into a feature film by A24. Kwame’s resume is incomparable as he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle. Kwame currently serves as Food & Wine’s executive producer. In this recently-appointed role, Kwame collaborated on big brand moments and events including the Food & Wine Classic in Aspen, where he hosted cooking demonstrations and events. He also serves in the new role of Food & Wine’s pro ambassador to the hospitality industry and creator of “The Family Reunion: Presented by Kwame Onwuachi,” an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September 2021, Onwuachi hosted the esteemed James Beard Awards in Chicago. Kwame recently released his first-ever cookbook “My America: Recipes from a Young Black Chef,” which is a follow up to his critically acclaimed memoir “Notes from a Young Black Chef.” Contact Details Spiceology Cassidy Levine +1 908-770-7880 cassidy@spiceology.com Company Website https://spiceology.com/

May 24, 2022 08:00 AM Eastern Daylight Time

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Hudson Valley Duck Farms File Lawsuit Challenging NYC’s Controversial Foie Gras Sales Ban

Catskill Foie Gras Collective

Hudson Valley duck farmers, organized as the Catskill Foie Gras Collective, filed suit today against New York City challenging its ban on the sale of the delicacy, foie gras, which will go into effect on November 25, 2022. The Collective asserts that the sales ban violates a state law, Agriculture and Markets Law § 305-a, which prohibits municipalities, like the City, from adopting local laws that unreasonably restrict farming operations in certified agricultural districts. As a practical matter, the sales ban will wipe-out millions of dollars in revenue for the State, New York City, restaurants, wholesale distributors, retail store owners, and transportation companies. The Collective predicts that over 100 farm workers in Sullivan County will lose their jobs. The Collective also notes that, if allowed to stand, the NYC law will set a dangerous precedent allowing local legislative bodies to effectively control or eliminate other farming practices in agricultural districts. “Today, it’s foie gras, a gourmet delicacy thousands of New York City residents enjoy,” said Marcus Henley, a spokesperson for the Foie Gras Collective. “Tomorrow it could be chicken eggs that aren’t raised cage-free. Or milk-fed veal or non-organic fruit. Do you really want a small group of special-interest lobbyists controlling what you can and can’t have for dinner? This ban creates a nightmarish precedent for farmers and consumers alike.” The Collective is also seeking a preliminary injunction to postpone the ban until the courts can determine its legality. Otherwise, the Collective may be forced to halt its weekly shipments of duck products into the City. “This is the kind of law that puts people out of work, and farmers out of business, and we are asking the court to maintain the status quo until the lawsuit is resolved.” said Henley. “The sales ban is not only groundless and unconstitutional, it also clearly violates a state law which was enacted to protect farmers from local acts like this,” said Henley. “We’re confident that the courts will see it this way and that the city’s top chefs and their guests will continue to enjoy our foie gras products.” Advocates for the sales ban included animal rights groups, who notoriously misrepresented how foie gras is produced and claimed that ducks are treated inhumanely during the production process. Hudson Valley Foie Gras and La Belle Farms maintain that their ducks are well cared for, are allowed to roam freely, and are processed in a government-inspected facility, strictly adhering to animal welfare and federal regulations. Both farms produce foie gras using a special hand-feeding method, like no other farm in the world, so as not to harm the ducks. “We invite everyone who cares about freedom to make some noise. Write their legislators, write their newspaper editors, voice their concern to restaurant owners,” urges Henley. “Don’t allow a small group of well-funded lobbyists dictate what you can and can’t chose to eat. If we don’t win this case, who knows what the next food ban will entail.” To view a copy of the lawsuit, click here or visit www.LawsuitPressRelease.com. For more information about foie gras production visit: https://foiegrasfacts.org. About Catskill Foie Gras Collective: The Catskill Foie Gras Collective is comprised of Hudson Valley Foie Gras and La Belle Farm, the main producers of foie gras to restaurants and retail food stores. The collective serves as a resource for factual information and independent articles about our farming. For more information, visit: https://foiegrasfacts.org/ Contact Details Catskill Foie Gras Collective Lynn Munroe +1 845-548-1211 lynn@maracaibomedia.com Company Website https://foiegrasfacts.org/

May 23, 2022 02:06 PM Eastern Daylight Time

BBQ Lovers, Start Your Appetites! Everett and Jones Opening at Graton Resort & Casino

Graton Resort & Casino

Sonoma County’s Graton Resort & Casino announced today that it will open an Everett and Jones Barbeque restaurant in the summer of 2022. It will be the newest addition to the Everett and Jones Barbeque family of restaurants. “Everett and Jones will be a great addition to our diverse family of restaurants,” said Mario Maesano, vice president of marketing of Graton Resort & Casino, the 200-room, 65-acre resort with a full-service gaming experience. “Everett and Jones has long been recognized as one of the top barbecue restaurants in the Bay Area. We are thrilled to welcome them to Graton Resort and Casino.” Renowned for its signature homemade beef links and pork ribs, Everett and Jones started in Oakland with their first location opening at 92nd Avenue. In 1974, Everett and Jones opened a second restaurant on the corner of University and San Pablo Avenues in Berkeley, and a third opened in 1975. Popular dishes include chicken, pork ribs, beef links, beef brisket with side dishes, mac & cheese, BBQ beans, potato salad and green beans. Founder’s story Dorothy Everett started Everett and Jones in Oakland in 1973 with her eight daughters, son and son-in-law, Jones. Dorothy realized if she wanted to get authentic barbeque sauce in the Bay Area, she would need to make it herself. Dorothy and her husband, Cleveland, moved from Alabama to California in 1952 looking for a better life. When Cleveland and Dorothy separated eight years later, Dorothy took care of the children and worked part-time tending a smoke pit at Jenkin’s Bar-B-Que on the famous 7 th Street in West Oakland. She later left Jenkins and became the manager for Flint’s Barbeque. Dorothy borrowed money from her best friend Cora and Harry Mock, of Fair Deal Market to start her own barbecue restaurant, and the first location of Everett and Jones opened. Dorothy named the restaurant after the maiden names of her children. Guide to the Good Life named Everett and Jones one of the top five of the 2022 Best Barbecue Restaurants in San Francisco/Bay Area. Everett and Jones’ “Super Q Barbeque Sauce” is a staple at all three restaurants and available wherever barbecue sauces are sold. About Graton Resort & Casino Located in Sonoma County, Graton Resort & Casino has a commanding presence among the rolling hills of Northern California's wine country. Owned and operated by the Federated Indians of Graton Rancheria, Graton Resort & Casino features table games, the latest slot machines, upscale and casual dining, plus entertainment options for visitors and locals alike. For more information, please visit www.gratonresortcasino.com. ### Contact Details Landis Communications Inc. Brianne Miller +1 650-575-7727 graton@landispr.com Company Website https://www.gratonresortcasino.com/

May 17, 2022 08:30 AM Pacific Daylight Time

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Watch Bald Eagle Chicks With Live Nest Camera

Duke Energy

Bartlesville, Okla., is now home to two new bald eagle chicks, and with Sutton Avian Research Center’s live eagle camera, you can watch them prepare for life outside the nest. The camera is sponsored by Duke Energy Sustainable Solutions, which owns Frontier Wind Power I and II in Oklahoma. The Sutton Center has two cameras, one in Bartlesville and another in the Sequoyah National Wildlife Refuge, near Vian, Okla., which has one of the longest running nest cameras in the nation. The Center provides research and recovery programs for bald eagles and is credited with restoring Oklahoma’s bald eagle population, surveying over 300 nests – with more than 250 in active use by bald eagles annually. Watch these chicks get ready for flight by visiting the Sutton Center website. About Duke Energy Duke Energy (NYSE: DUK), a Fortune 150 company headquartered in Charlotte, N.C., is one of the largest energy holding companies in the U.S. It employs 30,000 people and has an electric generating capacity of 51,000 megawatts through its regulated utilities and 3,000 megawatts through its nonregulated Duke Energy Renewables unit. Duke Energy is transforming its customers’ experience, modernizing the energy grid, generating cleaner energy and expanding natural gas infrastructure to create a smarter energy future for the people and communities it serves. The Electric Utilities and Infrastructure unit’s regulated utilities serve approximately 7.7 million retail electric customers in six states – North Carolina, South Carolina, Florida, Indiana, Ohio and Kentucky. The Gas Utilities and Infrastructure unit distributes natural gas to more than 1.6 million customers in five states – North Carolina, South Carolina, Tennessee, Ohio and Kentucky. The Duke Energy Renewables unit operates wind and solar generation facilities across the U.S., as well as energy storage and microgrid projects. Duke Energy was named to Fortune’s 2019 “World’s Most Admired Companies” list and Forbes’ 2019 “America’s Best Employers” list. More information about the company is available at duke-energy.com. The Duke Energy News Center contains news releases, fact sheets, photos, videos and other materials. Duke Energy’s illumination features stories about people, innovations, community topics and environmental issues. View original content here. View additional multimedia and more ESG storytelling from Duke Energy on 3blmedia.com

May 13, 2022 09:27 AM Eastern Daylight Time

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Yum China Shows Appreciation to Medical Workers on International Labor Day

Yum China

SHANGHAI, China, May 2, 2022 /3BLMedia/ – Yum China Holdings, Inc. (the "Company" or "Yum China", NYSE: YUMC and HKEX: 9987) today announced at a special event in Shanghai a series of corporate citizenship initiatives under the theme of “Million Thanks, Million Gifts” to express gratitude to medical workers nationwide that have supported the COVID-19 response in Shanghai. As the largest restaurant company in China, Yum China is committed to leveraging its scale and expertise to support communities in Shanghai and across the country. On May 1st, to honor International Labor Day, Yum China contributed, out of its limited supply, hundreds of free meals, including fried chicken, pizza, sandwiches and coffee to medical workers in four makeshift hospitals in Shanghai. In addition, as a token of appreciation for their selfless service, the Company has prepared over 30,000 care packages to be distributed to medical workers nationwide when they return to their home from Shanghai. The packages include ready meal products such as fried rice, steak, and beef patty from KFC and Pizza Hut’s packaged food selections. “As we are facing unprecedented challenges from the most severe outbreak since early 2020, we are extremely grateful for the tireless efforts of medical workers and volunteers during this difficult time. We hope that our convenient and delicious food can bring them some additional comfort.” said Joey Wat, CEO of Yum China. “In addition to supporting medical workers, Yum China’s volunteers come together across brands and functions to continue serving communities in need. Their tremendous efforts embody our mission to serve the communities we operate in.” Yum China was one of the first authorized essential service suppliers to serve communities during the latest outbreak in Shanghai. The Company’s brands have been supplying food and drinks to medical workers and volunteers. Notably, despite limited restaurant service capacity, since early April KFC has provided over 3,000 breakfasts every day to frontline medical workers and Lavazza has also been providing coffee and sandwiches to frontline medical workers. Meanwhile, as part of Yum China’s efforts to care for the community, the Company has collaborated with charity foundations and NGOs to provide 7,000 elderly people living alone with sufficient ready meal products to last several days. KFC has also donated children’s books to quarantine centers. “On International Labor Day, we would like to express our heartfelt gratitude and appreciation to all medical workers from several regions across China supporting Shanghai during these difficult times,” said Alice Wang, Chief Public Affairs Officer of Yum China, who oversaw the event. “We are humbled by their sacrifices, dedication, and unwavering efforts throughout the pandemic. We hope they and their families can enjoy these packages together when they return home.” Since entering China 35 years ago, Yum China has been actively fulfilling its corporate social responsibilities, including serving and supporting communities. Since COVID-19 first emerged in early 2020, Yum China’s employee volunteers have been active in supporting communities, delivering over a million free meals to communities across the country. Forward-Looking Statements This press release contains "forward-looking statements" within the meaning of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. We intend all forward-looking statements to be covered by the safe harbor provisions of the Private Securities Litigation Reform Act of 1995. Forward-looking statements generally can be identified by the fact that they do not relate strictly to historical or current facts and by the use of forward-looking words such as "expect," "expectation," "believe," "anticipate," "may," "could," "intend," "belief," “aim,” "plan," "estimate," "target," "predict," “project,” “ambition” "likely," "will," “continue,” "should," "forecast," "outlook," "look forward to" or similar terminology. These statements are based on current estimates and assumptions made by us in light of our experience and perception of historical trends, current conditions and expected future developments, as well as other factors that we believe are appropriate and reasonable under the circumstances, but there can be no assurance that such estimates and assumptions will prove to be correct. Forward-looking statements are not guarantees of performance and are inherently subject to known and unknown risks and uncertainties that are difficult to predict and could cause our actual results or events to differ materially from those indicated by those statements. We cannot assure you that any of our expectations, estimates or assumptions will be achieved. The forward-looking statements included in this press release are only made as of the date of this press release, and we disclaim any obligation to publicly update any forward-looking statement to reflect subsequent events or circumstances, except as required by law. All forward-looking statements should be evaluated with the understanding of their inherent uncertainty. You should consult our filings with the Securities and Exchange Commission (including the information set forth under the captions "Risk Factors" and "Management's Discussion and Analysis of Financial Condition and Results of Operations " in our Annual Report on Form 10-K) for additional detail about factors that could affect our financial and other results. About Yum China Holdings, Inc. Yum China Holdings, Inc. is a licensee of Yum! Brands in mainland China. It has exclusive rights in mainland China to KFC, China's leading quick-service restaurant brand, Pizza Hut, the leading casual dining restaurant brand in China, and Taco Bell, a California-based restaurant chain serving innovative Mexican-inspired food. Yum China also owns the Little Sheep, Huang Ji Huang, East Dawning and COFFii & JOY concepts outright. In addition, Yum China has partnered with Lavazza to explore and develop the Lavazza coffee shop concept in China. The Company had 12,163 restaurants in over 1,600 cities at the end of February 2022. In 2021, Yum China ranked # 363 on the Fortune 500 list and was named to TIME100 Most Influential Companies list. Yum China has also been selected as member of both Dow Jones Sustainability Indices (DJSI): World Index and Emerging Market Index. In 2022, the Company was named to the Bloomberg Gender-Equality Index and was certified as a Top Employer 2022 in China by the Top Employers Institute, both for the fourth consecutive year. For more information, please visit http://ir.yumchina.com. Investor Relations Contact: Tel: +86 21 2407 7556 / +852 2267 5801 IR@YumChina.com Media Contact: Tel: +86 21 2407 7510 Media@YumChina.com View additional multimedia and more ESG storytelling from Yum China on 3blmedia.com

May 02, 2022 10:04 AM Eastern Daylight Time

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Spiceology Kicks Off Barbecue Season With ‘Golden Tongs Sweepstakes’

Spiceology

Spiceology, the fastest-growing spice company in America, is kicking off National Barbecue Month with its first-ever Golden Tongs Sweepstakes. Known for its innovative spice blends and barbecue rubs, Spiceology is giving three lucky flavor fans a chance to create a BBQ blend worthy of joining the ranks of the Spiceology ‘Grill Greats’ like Derek Wolf, Christie Vanover and Chad White. Through May 31, 2022, any purchase made directly from Spiceology.com will automatically enter customers into the sweepstakes. Fans can also enter by sending their name, address, and phone number to goldentongs@spiceology.com, with entries limited to one per person. Taking a page out of Willy Wonka’s playbook, the sweepstakes will grant the winners a pair of golden BBQ tongs and a trip to Spokane, WA to tour the Spiceology flavor factory and formulate their very own Spiceology BBQ blend. “The Spiceology community is enthusiastic and ever growing, and we wanted to do something to bring our fans even closer to the brand,” said Tony Reed, Senior Director of Innovation and Partnerships at Spiceology. “What better way to continue growing our connection to the community than immersing them in our world and getting a few lucky fans into the lab to see where and how all of the magic happens? Spiceology is a beloved brand, and we have our customers, fans and community to thank for that.” Winners will work with Chef Tony Reed and Derek Wolf, Spiceology collaborator and the grill great behind the social phenomenon @overthefirecooking. “Flavor innovation is at the core of our company,” said Chip Overstreet, president and CEO of Spiceology. “Our unique flavor combinations, like Smoky Honey Habanero and Black & Bleu, are what makes us a fan favorite. We’re excited to share the creative experience with our community and see what flavors and ingredient combinations they come up with.” Following the trip to Spiceology’s headquarters in Spokane, each winner’s blend will be judged by the roster of Spiceology Collaborators, including award-winning pitmaster Christie Vanover, Burger Aficionado Chef Alvin Cailan, television celebrities and grilling experts The Grill Dads, Top Chef Chad White and more. One delicious blend will be chosen as the ‘Golden Tongs Blend’ and sold on Spiceology.com as a limited-time offering during the holidays. For more information visit www.spiceology.com/golden-tongs. ABOUT SPICEOLOGY Founded in 2013, Spiceology is the fastest-growing spice company in America and is on a mission to bring the magic back to spices, the world’s first currency. The chef-owned and operated, one-stop spice shop develops innovative blends and offers over 400 ingredients that are ground fresh in small-batches and shipped fresh to consumers and chefs. Spiceology’s “experiment with flavor” ethos is not only embraced through excellent ingredients and unique combinations, but also through responsible business practices designed to create a better world with diversity, equity and inclusion at the heart of the workforce. Spiceology products can be found on spiceology.com, in specialty retailers and grocers, in restaurants around the US, and as far away as Australia and Dubai. Visit spiceology.com for more information or to place an order,or follow Spiceology on Facebook and Instagram. For recipe inspiration, visit here. Contact Details Spiceology Cassidy Levine +1 908-770-7880 cassidy@spiceology.com Company Website https://spiceology.com/

May 02, 2022 08:00 AM Eastern Daylight Time

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Study Confirms: HelloFresh Meal Kits Cause Lower Carbon Emissions Than Meals From Supermarkets

HelloFresh

Meals from HelloFresh meal kits have an average of 31% lower carbon emissions than meals with ingredients from supermarkets in the United States ISO 14040 compliant Life Cycle Assessment analyzes environmental footprint of meals across the whole value chain of meal kits and supermarkets Ingredients are by far the biggest contributor to emissions, followed by distribution NEW YORK and BERLIN, April 26, 2022 /3BL Media/ - Today, HelloFresh published a technical summary of its ISO 14040 compliant life cycle assessment (LCA) [1] showing that meals from HelloFresh have significantly lower carbon emissions than cooking meals from supermarkets. Insights gained from this critically reviewed study are part of HelloFresh’s newly published Sustainability Report which displays the progress of the groups’ ambitious sustainability strategy. Lean on-demand supply chain enables more sustainable food solutions than supermarkets The in-depth life cycle assessment analyzes the environmental footprint across the whole value chain from field to fork in seven HelloFresh markets (Germany, Austria, Australia, USA, Belgium, the Netherlands and Luxembourg) covering different meal categories, including vegetarian, beef and chicken dinners. The analysis considers the entire supply chain including food production and delivery. Globally, the study’s results show that an average meal from HelloFresh has 25% lower CO 2 e emissions compared to the exact same meal prepared with ingredients purchased from a supermarket. One meal from a HelloFresh meal kit causes on average 3.7 kg CO 2 e emissions compared to 5.0 kg per meal cooked with supermarket ingredients. In the United States, the study indicated an even greater impact in which cooking meals using HelloFresh meal kits have an average of 31% lower carbon emissions when compared with meals using the exact same ingredients from the grocery store. This proves that HelloFresh's direct-to-consumer model - with ingredients in exact quantities - is efficient and its meals have a lower climate impact than meals prepared by buying comparable food at a supermarket. The study also reveals that ingredients are by far the biggest contributor to emissions, followed by distribution. The main differentiator between the meal kit providers and supermarkets is HelloFresh’s data-driven subscription business model that enables forecasting weekly customers’ food demands which results in lower volumes of unsold inventory and food waste. Additionally HelloFresh’s significantly shorter supply chain eliminates unnecessary middlemen and logistics. Carbon emissions: Well on track to achieve the 2022 goal In addition to the LCA study, the HelloFresh 2021 Sustainability Report shares the groups’ key sustainability achievements. Compared to the 2019 baseline, HelloFresh had achieved a 48% reduction of CO 2 e emissions by the end of 2021 from its production facilities on a per euro revenue basis. Therefore the company is well on track to achieve the ambitious 60% goal set for the end of 2022. Investing into green energy is a key pillar of HelloFresh’s emission reduction strategy. The share of green electricity consumed in HelloFresh’s distribution centers and offices increased to 51% in 2021 from 7% in 2019. “With sustainability playing a fundamental role in the HelloFresh operations and consumer experience, we continue to invest in sustainability-related efforts that have measurable positive impacts on the environment and our business,” said Jeff Yorzyk, Director of Sustainability, HelloFresh US. “While the life cycle analysis verifies that cooking with HelloFresh causes less carbon emissions than cooking with ingredients from the supermarket, it also identifies several key areas for HelloFresh to focus on for future improvements, especially related to recipe design and ingredient sourcing.” Ongoing efforts to reduce food waste In 2021, over 11,000 US tons of unsold, fresh edible food were donated to charities that help support communities facing food insecurity. This represents 68% of the total surplus food from HelloFresh operations, and a very small percent of the total food purchased. In addition to donating surplus food, HelloFresh donated 1.5 million meals throughout the US as part of the company’s “Meals with Meaning” program, which was also launched in the UK in October 2021. Find the full Sustainability Report here. About HelloFresh HelloFresh SE is a global food solutions group and the world's leading meal kit company. The HelloFresh Group consists of six brands that provide customers with high quality food and recipes for different meal occasions. The Company was founded in Berlin in November 2011 and operates in the USA, the UK, Germany, the Netherlands, Belgium, Luxembourg, Australia, Austria, Switzerland, Canada, New Zealand, Sweden, France, Denmark, Norway, Italy and Japan. In 2021 HelloFresh delivered almost 1 billion meals and reached 7.2 million active customers in Q4 2021. HelloFresh went public on the Frankfurt Stock Exchange in November 2017 and has been traded on the DAX (German Stock Market Index) since September 2021. HelloFresh has offices in New York, Berlin, London, Amsterdam, Sydney, Toronto, Auckland, Paris, Copenhagen, Milan and Tokyo. [1] The LCA Study was peer reviewed by an independent panel of three experts in conformity to the ISO 14040 and 14044 standards for public disclosure of results. A technical summary of the study including details of the basis of our comparative claims can be found at this link. View additional multimedia and more ESG storytelling from HelloFresh on 3blmedia.com

April 26, 2022 12:16 PM Eastern Daylight Time

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Au Bon Pain Celebrates First-Ever “Sandwich Madness” Contest

Au Bon Pain

How do you fill the innovation pipeline in a supply chain-challenged world? Engage your employees and create a contest where each location is invited to create new recipes utilizing only existing ingredients. To combat supply chain issues and rising food costs, Au Bon Pain launched a “Sandwich Madness” contest, which enlisted its 3,000-plus sandwich makers, bakers and cafe employees across the nation to submit a sandwich recipe and menu description. Tapping into the talent and creativity within their cafes, contestants competed in three heated brackets, with two winners emerging in the Championship round. Today the chain announced the winners — The Ranchero Wrap and The Cleveland Fireside Egg Sandwich. Both will be featured as upcoming LTOs in late 2022. “Inflation and supply chain issues challenge all restaurants,” said Au Bon Pain Corporate Chef Anne Riley. “By tapping into our employees and their creativity with ingredients, we can offer new, craveable sandwiches without straining resources.” A panel of expert judges, including Riley, named the winning sandwiches from 45 contest entries. The Ranchero Wrap is a hot wrap featuring BBQ marinated chicken, a three-cheese blend, red bell peppers, tomatoes, red onions, arugula, ranch dressing and chipotle mayo on a whole wheat tortilla. It was co-created by Genisis Santos and Laura Lopez from Au Bon Pain’s bakery café at Bellevue Hospital, 462 First Ave. in New York City. The Cleveland Fireside Egg Sandwich is a breakfast sandwich featuring eggs, hardwood smoked bacon, swiss cheese, tomatoes, sliced jalapenos, spinach and chipotle mayo on ciabatta. Michael Thomas and Michellica Burson from Au Bon Pain’s bakery cafe at 600 Superior Avenue in Cleveland created this masterpiece. In addition to having their sandwiches featured as an upcoming LTO, each winner received a cash prize and a special trophy featuring their recipes. Genisis Santos and Michael Thomas represented their recipes at the Boston championship round. Employees from many of the brand’s 119 U.S.-based franchise- and corporate-owned locations submitted a recipe, and Riley sees team building as an added benefit of the contest. “Our teams responded with such excitement and creativity. We received so many delicious recipes,” said Riley. “Seeing both corporate-owned and franchise cafes enthusiastically collaborate made for a fun competition that will bring even more mouth-watering recipes to our guests.” Au Bon Pain (translated “from good bread”) offers gourmet convenience to travelers, students, commuters and friends. It serves quality products made from simple ingredients in locations including transportation hubs, airports, urban office buildings, universities and hospitals. See the full menu of fresh and flavorful sandwiches, breads, pastries, salads, soups and coffee or order online at aubonpain.com. Founded in Boston in 1978, Dallas-based Ampex Brands purchased the bakery cafe in 2021, catapulting the franchisee into a franchisor role and expanding its footprint internationally. Contact Details Center Reach Communication Ashley Clontz +1 210-286-0105 ashley@centerreachcommunication.com Company Website https://www.aubonpain.com/

April 26, 2022 10:00 AM Eastern Daylight Time

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