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Forget 'What are your strengths and weaknesses?' If you want to get the real dope on prospective employees, ask job candidates these seven questions.
Jo-Ann Stores is posting impressive sales and earnings numbers and is an example of a retail sector on which Walmart doesn't have a steel grip.
Even smart people make financial moves that are downright illogical. Emotions and superstitions have a sneaky way of keeping you from rational financial decisions. But dumb choices can have serious, real-world consequences. Here are some of the biggest blunders we all make, plus tips from the experts on how to keep cool.
Eat Magazine - News
News feed from Eat Magazine.
- EAT Participates in Menu for Hope Campaign
EAT Magazine is proud to be participating in this year’s Menu for Hope Campaign. Menu for Hope was started in 2004 by food blogger Pim Techamuanvivit (Chez Pim); in her words, “banding together food and wine bloggers from all over the world in support of worthy causes”. This year the campaign is in support of the United Nations World Food Program’s new initiative Purchase for Progress, and runs from December 14th - 25th 2009.
EAT editors have assembled a prize package bursting with local food items, including the Farm Folk/City Folk 2010 calendar, a 20g. bag of Untamed Feast’s delicious dried wild mushroom products (Forest Blend), locally grown roasted hazelnuts from Butler Hazelnut Farm in Central Saanich, Vista d’Oro Farm’s Turkish Fig with Walnut Wine preserves from Langley, a ½ lb. bag of Mile 0 Roasters Niagara Blend from Victoria, Cortes Island-based Gathering Place’s Organic Rooibos Tea, and two chocolate bars from Cobble Hill-based organicfair. Web Editor Rebecca Baugniet has also thrown in a signed copy of her latest cookbook, 500 Casseroles.
This beautiful package’s retail cost is close to $100 CDN. But with only a $10 donation to the UN WFP’s Purchase for Progress, you will be entered in a raffle for this prize. Tempted? We thought you might be. Follow the directions below to make a donation and enter the raffle. To view other raffle prizes, see the list of Canadian contributions on the Seven Spoons blog, or see the complete list at Chez Pim. To enter the raffle for the EAT prize package, be sure to enter our prize code CA12 in the ‘Personal Message’ section in the donation form.
1. Go to the donation site at Firstgiving and make a donation.
2. Please specify which bid item you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code. Each $10 you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 - 2xEU01, 3xEU02.
3. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
4. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.
Thanks for helping EAT support this great cause. Happy bidding, and good luck!
- Little Piggy on Fort St to Close
Hoping to focus on relaxation, and possibly starting a family, Patrick Simpson and Christabel Padmore have decided to close the Fort Street location of their bakery/lunch spot The Little Piggy. Also factored into the decision to bid adieu to the three year old venture is the fact their lease is up and the building they inhabit is up for sale.
With their flagship shop shuttering up on Christmas Eve, Padmore and Simpson will now focus on expanding their Fernwood Square Little Piggy location (which opened late summer). Palate pleasuring empanadas and samosas prepared by The International Women's Catering Coop will soon be available, grass fed Empire Valley beef is about to commandeer a corner of their freezer, Latin and Indian retail products will hit the shelves shortly, and there are also plans to put in a patio and pursue a liquor licence. 2011 may see the pair open another Little Piggy location, but for now Padmore says the two look forward to kicking back, enjoying their success, and freeing themselves from the dreadful dirge of mopping "3 000 square feet of floor a day."
The Little Piggy
—By Donald Kennedy
- Top Trends in Food and Beverage in 2010
Ann Mack, Director of Trendspotting at J. Walter Thompson, has released these top trends for 2010.
Food and Beverage in 2010
The recession hasn’t significantly dampened consumers’ interest in nutrition, and we’ll continue to see evidence of this trend—more detailed nutrition labeling, marketers touting new varieties of antioxidant-rich foods (black garlic, exotic berries), more “all natural” options (like the sweetener stevia) and even organic fast food. We’ll also see more evidence of the green trend affecting the food industry, with growing consumer awareness of how food choices affect the environment and more green packaging on supermarket shelves. The rise in DIY is also in evidence here, with more people fermenting their own foods and gleaning their own fruit.
Bacon Everywhere
The humble BLT is getting upstaged: Bacon is being spotted in everything from cocktails (made with bacon-infused liquor or the new Bakon Vodka) to desserts, including bacon-and- egg ice cream at the famous Fat Duck in the U.K., a bacon chocolate bar from Vosges Haut- Chocolat and Lollyphile’s maple-bacon lollipop.
Black Garlic
Developed in South Korea, this chewy, savory-sweet fermented garlic boasts twice the antioxidants as regular garlic and doesn’t cause bad breath. It’s cropping up in gourmet restaurants and upscale food markets, and on the Food Channel.
Coconut Water
As spring water sales continue to cool, beverage marketers are looking for the next big thing. Sales of coconut water—which is low in calories and high in potassium—have doubled this year to roughly $20 million, according to Beverage Marketing Corp. In September, Coca-Cola bought a minority stake in coconut water brand Zico.
The Devil Wears Packaging
One of JWT’s 10 Trends for 2010. As the eco spotlight focuses on the environmental costs of packaging, brands will increasingly switch to bottles, boxes and other solutions that reduce, reuse, recycle, remove and renew. Example: Kenco Coffee in the U.K. recently launched Eco Refills, which it says use 97 percent less packaging than its glass jars.
Exotic Berry Flavors
Watch for several varieties of hitherto unheard-of antioxidant-rich berries—among them aronia, yumberry and maqui berry—to become the next acai berry: the must-eat superfood that pops up in everything from juices and teas to cereal and energy bars.
Fermentation
This age-old, inexpensive process of preserving vegetables is coming back into fashion. Cleaner and safer than canning, the process also produces the healthful bacteria known as probiotics. Root vegetables, cabbage and fruits are all well-suited for fermentation.
Greening the Palate
People will become increasingly aware of the impact their food choices make on the environment, well beyond local sourcing issues. Some foods (notably red meat) have a much bigger carbon footprint than others; some choices are better in terms of water consumption; and foods with palm oil are being linked to rainforest destruction. In Sweden, which is formulating dietary guidelines that take emissions into account, some restaurants and food manufacturers are already listing emissions information.
Maximum Disclosure
One of JWT’s 10 Trends for 2010. While manufacturers and retailers have become increasingly transparent in recent years, legal requirements and competitive pressures will force fuller disclosure about everything from ingredients and calorie counts to carbon footprints and sourcing. Example: In September, California became the first state to mandate calorie disclosure for restaurant chains.
“Nutrition-Washing”
Watch for a backlash from government authorities and experts against the proliferation of health and nutrition claims from food and beverage brands. Much as “greenwashing” has&n