Posted by zinger Zets on March 1, 2008
FOOD experts are urging people to keep an extra cooking tool beside the barbie – a thermometer.
The idea is to check that burgers are safe from lethal food- poisoning bugs.
Researchers have revealed that even well-cooked burgers could still contain deadly strains, including the dreaded ecoli 0157.
Experts say that only food cooked to 70C is safe from all bugs. And the only way to check is by probing the meat with a thermometer.
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Posted by zinger Zets on February 20, 2008
There’s a cook in Burpee’s garden.
W. Atlee Burpee, the leader in garden plants and seeds, announces its new partnership with The Cook’s Garden, the Vermont-based culinary seed catalog.
The Cook’s Garden strongly appeals to gardeners who love to cook. The Cook’s Garden customers select seeds for their garden based on culinary merit with an eye for taste and style. Whether it’s filet beans from France, Tromboncini squash from Italy, or Mache from Holland, the Cook’s customers love good food and growing their own makes all the difference. It’s that simple.
“This is the new wave of gardeners,” noted George Ball, Burpee’s Chairman and CEO. “They’re serious cooks, and deeply into food. But they love to garden as well. They love to grow unique varieties that can go right from the garden to the gourmet kitchen.”
The Cook’s Garden catalog offers a connoisseur’s selection of vegetable and herb seed, distinctive heirlooms, organic seed and savory greens and herbs. Its specialties include 50 lettuces and 75 unusual salad greens, such as rare and hard-to-find chicories and endives from Italy.
Ellen Ecker Ogden, co-founder of The Cook’s Garden, will keep her role as the line’s spokeswoman and muse. “Ellen is the cook and gardener who inspired The Cook’s Garden. She brings a strong personal connection to the catalog and customers,” George Ball added.
Ellen Ecker Ogden sees fresh opportunities in the Burpee partnership. “Burpee’s know-how and research will help grow The Cook’s Garden and bring it to more customers.” The catalog and Internet company (www.cooksgarden.com) is now planning to sell seeds at garden centers and organic markets. “We want to make things as convenient as we can for our customers.”
Ellen Ecker Ogden’s cookbook, “From The Cook’s Garden,” was published last spring by William Morrow Cookbooks. It includes Ellen’s favorite recipes from the catalog. Ellen has appeared on numerous radio and television programs to discuss the intimate connection between gardening and cooking.
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Posted by zinger Zets on February 13, 2008
CICERO – The mere thought of kids cooking in a kitchen can be enough to send some parents into a panic. This is where Young Chefs Academy steps in and teaches children how to cook safely.Young Chefs Academy, 5962 State Route 31 in Cicero, offers cooking classes to children between 4 and 14 and focuses on food preparation, healthful eating, itchen safety, etiquette, table setting, and menu planning.
Richard Kersey, sole franchise owner, opened Central New York’s first Young Chefs Academy franchise in June. Currently, there are 158 locations throughout the United States, including 12 in New York State. The other locations in the state are on Long Island and in the suburbs north of New York City.
Kersey graduated from the State University of New York at Oswego with a bachelor’s degree in music and has worked in graphic design and advertising. Despite his lack of previous experience in the food industry, he thought Young Chefs Academy was a fresh, innovative, idea for Central New York.
“Unique is the name of the game … how could I pass that up?” Kersey says of why he was attracted to the franchise.
Parents looking for ways to encourage their children’s healthy eating habits are driving the academy’s growth, Kersey says. Cooking from scratch is better than fast food, he adds.
“When you cook from scratch, you control the ingredients,” Kersey says.
Young Chefs Academy hosts birthday parties and school field trips. It also features summer-day camps where kids learn about region-specific foods from New England, the Mid-Atlantic, the South, the South West, the Pacific, and the Pacific Northwest.
Each region will have its own three-day camp where the children learn how to cook a break-fast, lunch, and dinner dish. The New England day camp will teach students how to make blueberry-vanilla muffins, stuffed French toast, and warm spinach salad.
Individual classes cost $24, summer-day camps cost $115 for 3 days, and birthday parties cost $225, Kersey says. Each classhas room for up to 25 children. Two staff members teach each class. Young Chefs Academy employs five.
The academy’s Cicero location is ideal, as it’s nestled between Cicero Elementary School and Cicero-North Syracuse High School, Kersey says. The 1,800-square-foot location features two kitchens, complete with ovens, dishwashers, sinks, and preparation tables. The kitchens feature the same amenities as a home kitchen, so the children can go home and use the skills they have learned, Kersey says.
“It’s all about going home and cooking for their parents,” he says.
The kitchens may share the same amenities as a home kitchen, but they certainly do not look like one with lime-green walls, purple countertops, and multi-colored cabinets.
Young Chefs Academy had to undergo extensive renovations to transform the former karate studio into a cooking school. The entire space had to be demolished and new walls, carpet,appliances. and bathrooms were installed. David Farrell completed the wall installation.
Kersey signed a three-year lease with the option to renew with New Plan North, LLC.
Kersey self-funded the entire start-up, including renovation and equipment costs, which totaled between $70,000 and $80,000. he estimates. Kersey also self-funded the franchise fee. which was in the “mid-five figures,” he says. He declined to disclose the actual amount.
The company requires a total investment of between $89,000 and $208,000, a $29,500 franchise fee, and an on-going $395 per month royalty fee, according to the information Web site Entreprenuer.com (www.entreprenuer.com).
Kersey declined to disclose specific revenue projections, but said Young Chefs Academy would be profitable during its first year. He is so optimistic that he plans to open a second academy in Fayetteville, Manlius, or Baldwinsville.
“I’m looking for another location now,” Kersey says.
He predicts he’ll finalize the academy’s second location within three months. Kersey does not know when the second location will actually open.
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Posted by zinger Zets on February 8, 2008
The good old pressure cooker Under pressure to put good food on the table in a hurry? Consider the pressure cooker. Though it’s been around for a long time and the cooking principles remain the same, it has recently undergone changes in style and operation.
Foods do indeed cook faster in the above-boiling temperatures achieved under pressure. A microwave oven cooks small portions fast; with pressure cooking, the amount of food you cook does not affect the cooking time. (The results of the two methods are also, of course, very different.) Pressure cooking is particularly effective for foods that require long simmering, such as dried beans or firm-textured meats such as tongue; you save 25 to 50 percent of cooking time.
Newer models offer faster-acting pressure releases, so you need less liquid and can use a greater variety of foods. With older cookers, there was valid concern that a small bit of food, such as a grain of rice, might stick in the steam release valve and cause pressure safeties to open.
Pressure cookers come in a wide range of sizes, some as small as 2-quart, some large enough for canning. Our recipes use pans that are 4- to 6-quart in size.
First, read the instruction book for the pressure cooker you’ll be using. Even though all pans are designed with safety features for releasing steam in the event of overheating, it’s important to seat the lid properly and to understand how to regulate the heat, how to reduce the pressure, and how to release the lid.
General guidelines establish how full you can fill the pan, how much liquid must be present, and which foods you can cook. Of the following three recipes, the beans and tongue are appropriate for all models, but cook rice under pressure only if the manufacturer gives directions for doing so.
Once pressure is created by steam in the sealed pan, it is regulated by a gauge–and by the amount of heat applied. The two basic kinds of pressure controls indicate pressure changes in pound increments. One is a weight that jiggles to release pressure, making a noise. The other is an indicator that you must watch, with a market that moves up and down.
At 5 pounds, the internal temperature is 228[degrees]; at 10 pounds, it’s 240[degrees]; at 15 pounds, it’s 250[degrees]. In some models, steam is released before the pressure system comes into play; this may affect the cooking time slightly, and you may have to add liquid at the end to achieve the proper results, as in the risotto and beans.
How to build pressure. Seal lid and seat pan on high heat until pressure is reached according to manufacturer’s directions.
How to reduce pressure. Follow manufacturer’s directions for regular or quick pressure release. For fast-cooking foods such as the rice, you should reduce pressure rapidly. Some pans have quick-release controls; some you set under cold running water with the gauge ajar.
Speedy Risotto
Check you pressure cooker manual to be sure rice can be cooked in it.
1 tablespoon olive or salad oil 1 small onion, chopped 1 tablespoon chopped oil-packed dried tomato 1/4 cup dry white wine, such as Sauvignon Blanc or Fume Blanc 1 cup medium-grain white (pearl) rice or arborio rice 1-3/4 cups regular-strength chicken broth 1/2 cup grated parmesan cheese
In 4- to 6-quart pressure cooker over high heat, combine oil, onion, and tomato. Cook, stirring often, until onion is limp, about 5 minutes. Add wine and boil, stirring often, until liquid evaporates. Stir in rice and broth. Secure lid. Place pan on high heat until gauge reaches 10 pounds or top ring (middle ring if gauge has 3 rings). Reduce heat to maintain 10 pounds pressure or hold top ring in place and cook for 7 munutes.
Reduce pressure quickly (see preceding). Open pan and stir cheese into rice; pour into a bowl. Makes 4 to 6 servings.
Per servings: 183 cal.; 5.6 protein; 5.6 g fat; 26 g carbo.; 202 mg sodium; 5.2 mg chol.
Beef Tongue and Potatoes
with Chipotle Onion Sauce
Use fresh tongue, not smoked or corned.
1 beef tongue, 3 to 3-1/2 pounds, rinsed well 4 large onions, chopped 3 cups regular-strength chicken broth 1 canned chipotle chili in adobado sauce 16 small (about 2-in.-diameter) red thin-skinned potatoes, scrubbed
Place tongue, onions, broth, and chipotle in a 5- to 6-quart pressure cooker. Secure lid. Place pan on high heat until gauge reaches 15 pounds or bottom ring (see preceding). Reduce heat to maintain 15 pounds pressure or hold bottom ring in place and cook for 1-1/2 hours.
Reduce pressure (see preceding). Remove lid and lift tongue onto an overproof platter; set aside. Lift out and discard chili.
Skim and discard any fat from cooking liquid, then add potatoes to pressure cooker; secure lid. Place pan on high heat until gauge reaches 15 pounds or bottom ring. Reduce heat to maintain 15 pounds pressure or hold bottom ring in place and cook for 6 minutes.
Meanwhile, pull off and discard tough skin from tongue; trim off and discard any chunks of fat or bone from back of tongue; cover and keep meat warm in a 150[degrees] oven.
Reduce pressure quickly (see preceding) on potatoes. Using a slotted spoon, transfer potatoes to platter with tongue; cover and return to overn.
Boil tongue cooking liquid in pressure cooker on high heat, uncovered, until reduced to about 3 cups, about 20 minutes; stir occasionally.
Pour reduced sauce into a bowl. Slice tongue across the grain and serve meat and potatoes with the sauce. Makes 6 to 8 servings.
Per serving: 497 cal.; 26 g protein; 24 g fat; 42 g carbo.; 133 mg sodium; 124 mg chol.
Western Pressure-baked Beans
1 pound small white beans 1/4 pound bacon, chopped 2 medium-size red onions, chopped 1/4 cup mustard seed 2 tablespoons minced fresh ginger 1 tablespoon coriander seed 4 cloves garlic, minced or pressed 5 cups regular-strength chicken broth 1/3 cup light or dark molasses 1/3 cup catsup 1/4 cup firmly packed brown sugar
Sort beans to remove debris; rinse, drain, and set aside. In a 4- to 6-quart pressure cooker over medium-high heat, cook bacon and onions, uncovered, until meat is browned, stirring often, about 15 minutes.
Add to pan the beans, mustard seed, ginger, coriander seed, garlic, and broth; stir to mix well.
Secure lid. Place pan on high heat until gauge reaches 15 pounds or bottom ring (see preceding). Reduce heat to maintain 15 pounds pressure or hold bottom ring in place, and cook beans for 1-1/2 hours.
Reduce pressure (see preceding). Open pan and stir in molasses, catsup, and sugar. Cook on high heat, stirring often, until sauce is thick enough to cling to beans, about 5 munutes. If made ahead, let cool, cover, and chill up to 4 days; add about 1/2 cup water to beans and cook on medium-high heat, stirring often, until boiling. Makes about 1-1/2 quarts, 8 to 10 servings.
Per serving; 425 cal.; 10 g protein; 7 g fat; 36 g carbo.; 160 mg sodium; 5.8 mg chol.
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Posted by zinger Zets on February 7, 2008
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Posted by zinger Zets on January 19, 2008
SANTA MONICA, Calif. and NEW YORK–(BUSINESS WIRE)–Dec. 13, 1999–
Cooking.com and Martha Stewart Living Omnimedia Inc. (MSLO), leaders in the cooking and food category, today announced a new advertising and marketing alliance.
As part of the partnership, Cooking.com joins forces with MSLO to create a microsite on the Cooking and Entertaining channel of marthastewart.com, which will exclusively offer Cooking.com products for sale.
The microsite will help provide marthastewart.com guests an easy way to access some of the best cooking products on the Web.
“We at MSLO are pleased and excited to join forces with Cooking.com in this new and unique omnimedia advertising partnership to create the ultimate home for cooks on the Web”, said Martha Stewart, chairman and CEO of MSLO.
In addition, Cooking.com will deepen its marketing relationship with MSLO by featuring advertising in Martha Stewart Living magazine and on the television programs “Martha Stewart Living,” a syndicated show, and “From Martha’s Kitchen” on cable.
“The partnership with MSLO is the next logical step as we continue to define the cooking category on the Internet,” said David Hodess, CEO and founder of Cooking.com. “With our shared dedication to the culinary arts, this union further allows Cooking.com to deliver high-quality recipes and products to consumers who care about food and cooking.”
The partnership comes on the heels of Cooking.com’s recent alliance with culinary expert Burt Wolf and marthastewart.com’s expansion to seven linked content channels, one of which highlights Cooking and Entertaining.
Cooking.com’s arrangement with Wolf provides exclusive rights to the content of his upcoming book, “The Cooks’ Catalogue 2000,” as well as access to Wolf’s numerous syndicated television series and books on food, travel and culinary history.
About Cooking.com
Cooking.com (www.cooking.com) is the leading online retailer of cookware and specialty foods. The site offers round-the-clock accessibility to more than 5,000 products from brands such as Calphalon, Henckels and Waring. In addition, Cooking.com provides thousands of recipes and tips for cooks.
World-renowned chefs, cookbook authors and restaurateurs develop the site’s content, creating a unique destination for people who like to cook. Through its exclusive relationship with Burt Wolf, one of the nation’s best-known experts on food and cooking equipment, Cooking.com offers the most up-to-date product information and entertaining ideas.
Cooking.com’s firm commitment to customer service ensures its customers receive individual attention and an easy and hassle-free shopping experience.
About Martha Stewart Living Omnimedia Inc.
Martha Stewart Living Omnimedia Inc. is a multimedia company consisting of four business segments.
The company’s Publishing segment includes the magazine Martha Stewart Living; the quarterly magazine Martha Stewart Weddings; books written by Martha Stewart and the editors of Martha Stewart Living; the syndicated “askMartha” newspaper columns and the Westwood One syndicated radio show, “askMartha.”
The Television segment includes a nationally syndicated, daily one-hour television program, “Martha Stewart Living”; a daily cable television program, “From Martha’s Kitchen,” on the Food Network; weekly appearances on CBS News’ “The Early Show” broadcast; and periodic CBS network prime-time television specials.
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Posted by zinger Zets on January 18, 2008
NEW YORK — New York Stock Exchange chairman Richard Grasso, left, tries his hand at pizza making with Bruno Santo, executive chef of equipment-maker Garland and Peter Brook’s chairman of Garland’s parent company Enodis, in front of the NYSE in New York City. The cooking demonstration was held to celebrate Enodis’ listing on the NYSE. Enodis, which was formerly known as Berisford plc, also owns such noted food-equipment brands as Frymaster, Cleveland, Ice-O-Matic and Vent Master.
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Posted by zinger Zets on January 15, 2008
Tired of making the same dish over and over again? In the mood for some fresh ideas? FoodNetwork.com, the number one food website, is ready to show consumers just how fun and easy cooking can be with Food Network Cook Express, a compendium of bite-sized recipes designed specifically for mobile devices.
Produced by Airborne Entertainment, Food Network Cook Express is an easy-to-use mobile application containing high-quality recipes and helpful tips from some of the Food Network’s most celebrated chefs. More than just an electronic recipe book, Food Network Cook Express is an idea generator for busy cooks with an appetite for variety.
“Perhaps more than anything else we’ve done, ‘Cook Express’ is a ‘true’ mobile application, as its use is optimized when outside the home and on-the-go,” explained Airborne President Andy Nulman. “The fact that a brand as strong as the Food Network is tied directly to it adds additional credibility to the app’s already powerful functionality.”
Food Network Cook Express offers a convenient all-in-one recipe package for the harried after-work shopper or weekend meal planner. Budding chefs simply key in an ingredient, or search by category, and then scroll through an extensive list of the Food Network’s recipes. Each entry contains a full recipe, a list of ingredients, directions, cooking time and preparation time — a complete meal-prep package in your pocket! What’s more, a simple click sends the full entry right to the user’s email inbox at home. Favorite recipes can be bookmarked and accessed later with a simple click. Users also benefit from Chef Tips, a library of zesty hints and insights from top Food Network culinary experts. Finally, Food Network Cook Express is equipped with a complete programming schedule, which allows fans to search for show times for their favorite Food Network programs while on the go. You’re never far from the Food Network with Food Network Cook Express.
“We’re pleased to offer a wireless application for our loyal fan base of home cooks,” said Beth Higbee, vice president of new media at Food Network. “Wireless allows us to go beyond TV and website to combine instant communication with truly useful content.”
Food Network Cook Express is available through Get It Now from Verizon Wireless. Subscription charges for the application on Verizon are $2.49 per month, with new recipes and tips added regularly. Download charges for Get It Now applications vary and airtime charges apply when browsing, downloading and using certain applications. Customers need a Get It Now-enabled handset and Verizon Wireless digital service to access the Get It Now virtual store.
About Food Network
FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network and website that strive to surprise and engage its viewers with likable hosts, personalities, and the variety of things they do with food. The network is committed to exploring new, different, and interesting ways to approach food – through pop culture, adventure, travel – while also expanding its repertoire of technique-based information. Distributed to more than 85 million U.S. households and five million website users, Food Network ranks first among ad-supported cable networks on year-to year subscriber growth and first among food websites. With headquarters in New York City and offices in Atlanta, Los Angeles, Chicago, Detroit and Knoxville, Food Network can be seen internationally in Canada, Australia, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, Africa, France, and the French-speaking territories in the Caribbean and Polynesia. The E.W. Scripps Company (NYSE:SSP), which also owns and operates Home & Garden Television Network (hgtv.com), Do It Yourself (diynetwork.com), and Fine Living (fineliving.com), is the manager and general partner.
About Airborne Entertainment
Airborne Entertainment is the leading turnkey mobile publisher, creating, deploying, distributing and managing the most compelling mobile games and entertainment for the world’s most recognizable media and consumer brands. Airborne Entertainment distributes its specialty channels and programs to all top-tier wireless carriers, reaching nearly 100% of all enabled mobile subscribers in North America. For more information, please visit Airborne Entertainment.
About Verizon Wireless
Verizon Wireless is the nation’s leading provider of wireless communications. The company has the largest nationwide wireless voice and data network and 37.5 million customers. Headquartered in Bedminster, NJ, Verizon Wireless is a joint venture of Verizon Communications (NYSE:VZ) and Vodafone (NYSE and LSE: VOD). Find more information on the Web at www.verizonwireless.com. To receive broadcast-quality video footage of Verizon Wireless operations, log onto www.thenewsmarket.com/verizonwireless.
About Get It Now
Get It Now from Verizon Wireless puts a virtual software store inside a wireless phone. Customers with Get It Now-capable phones can download applications over the air and purchase them from their phones. getTXT, getIM and getEMAIL help customers stay in touch and communicate with others. getGAMES keeps customers entertained, while getGOING applications, made for today’s mobile lifestyle, offers restaurant location services with maps, directions and more. View and share digital photos with getPIX, check out Web cams with getFLIX or identify incoming callers by assigning a unique ring with getTONES. getALERTS keeps customers informed while getBROWSING lets them access the Web from their wireless phone.
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Posted by zinger Zets on January 13, 2008
What does a food reporter eat? Two dozen doughnuts, for one story, scallops at five different restaurants for another. What about in “real life,” on a first date, when home alone, or cooking for someone special? Beginning May 13, New York Times Dining In/Dining Out Reporter Amanda Hesser will share her experiences and adventures with food in “Food Diary: Confessions of a Woman Who Loves Food Too Much,” a new column in The New York Times Magazine. “Food Diary” will alternate with Jonathan Reynolds’s “Food” column and together replace freelancer Molly O’Neill’s food coverage.
Hesser is a trained cook, cookbook author and food reporter while Reynolds, a playwright and screenwriter, boasts no food credentials apart from loving to eat. “Any reporter who covers a beat obsesses on his or her subject,” said Amy Spindler, style editor of The New York Times Magazine. “Amanda Hesser’s reporting on food has revolutionized The New York Times, and now magazine readers can get insight on how thinking about food – perhaps too much – affects her everyday life. Her insider’s perspective complements Jonathan’s layman’s perspective, providing a fun `she said/he said’ quality to our coverage.”
“Food Diary” debuts with “The First Supper,” in which Hesser recalls the first meal she cooked for her boyfriend. “First meals are intimate … Dinner guests can see by how you compose a dinner if you are an ungenerous hothead or a nurturer, stingy or clever, fussy or stylish. Which is probably why I lost sleep over what to cook for him.” With warmth and humor Hesser relates the meal’s highs (a successfully roasted guinea hen) and the lows (the smoked salmon starter – he didn’t like smoked fish) and includes the recipes.
“Food Diary” will take inspiration from Hesser’s life and will provide continuing story lines with returning characters, while Reynolds’s “Food” column will continue to range far and wide with eclectic stories about authentic tamales made by Mexican immigrants to pineapple upside-down cake.
Hesser has apprenticed and cooked in France, Italy, Germany and Switzerland, and is the author of “The Cook and the Gardener.” She joined The Times in 1997 and has covered topics from manzanilla sherry in Spain to the cranberry industry to the use of salt as a seasoning in desserts.
The New York Times celebrates its 150th anniversary this fall. Founded in 1851 by Henry Jarvis Raymond and George Jones, the New-York Daily Times, as it was known, began as a four-page paper. It soon became a success, appealing to readers who wanted impartial coverage of the day’s news. Today, The Times circulates to 1.1 million readers daily (1.7 million on Sundays) and has more than 1,200 newsroom employees in 47 news bureaus worldwide. The newspaper is now available nationally, while The New York Times on the Web (www.nytimes.com) reaches a worldwide audience. Committed to producing the finest possible news report every day, The New York Times has won 81 Pulitzer Prizes, far more than any other news organization.
The New York Times Company (NYSE: NYT) is a diversified media company including newspapers, television and radio stations, and electronic information and publishing. The Company’s core purpose is to enhance society by creating, collecting and distributing high-quality news, information and entertainment. In 2001 the Company was ranked No. 1 in the publishing industry in Fortune’s list of America’s Most Admired Companies. In October 2000 the Company was ranked No. 1 in the publishing industry in Fortune’s survey of the Global Most Admired Companies and was ranked first among all companies in the survey for the quality of its products and services.
The Company, which had 2000 revenues of $3.5 billion, publishes The New York Times, The Boston Globe and 15 other newspapers; operates eight network-affiliated television stations and owns two New York City radio stations. It also operates news, photo and graphics services as well as news and feature syndicates. A division of the Company, New York Times Digital, operates Internet properties such as NYTimes.com, Boston.com and newyorktoday.com. The Company holds interests in one newsprint mill, one supercalendered paper mill and the International Herald Tribune S.A.S.
Posted in Culinary Delights, Eating Out, Fat Chicks, New York | Comments Off
Posted by zinger Zets on December 27, 2007
MARBLEHEAD, Mass.–(BUSINESS WIRE)–Oct. 9, 2000 HCPro (www.hcpro.com), the leading resource and information provider for the healthcare industry, today announced it has acquired Nutrition Week, the nation’s premier publication on nutrition and food policy. HCPro acquired the weekly publication from the Community Nutrition Institute, a non-profit organization based in Washington, D.C.
Nutrition Week covers news related to the U.S. government’s $50 billion a year expenditures on food programs including school lunch, Women Infants and Children (WIC), food stamps, and nutrition programs for the elderly. Nutrition Week also covers nutrition research and such critical policy issues as genetically modified foods, food safety, organic foods, and food supplements.
The primary audience for Nutrition Week includes health and food policy professionals and academics, nutrition service administrators, public policy experts, and government program administrators.
“HCPro views the acquisition of Nutrition Week as a strategic move that will quickly bring us to the forefront of an exciting new market,” says Suzanne Perney, HCPro Vice President and Publisher. “This acquisition positions us to branch out from our primary healthcare and regulatory markets to the related biotech and nutrition arena.”
HCPro publishes an extensive selection of resources and e-newsletters for the healthcare industry. HCPro is a parent company of Opus Communications, a leading publisher of newsletters and books for the healthcare industry.
With the acquisition of Nutrition Week, HCPro will assume a presence in Washington, DC. “HCPro has established a formidable reputation as policy experts in a number healthcare related areas,” says Jim Flanagan, chief executive officer.
“The acquisition of Nutrition Week and its offices will dovetail with our plans to have a substantial physical presence in the nation’s capital and ensure HCPro’s continued position on the pulse of emerging health policy discussion and legislation,” Perney added.
Healthcare professionals will find searchable, online healthcare resources at www.hcpro.com/onlinepubs.
About HCPro
HCPro (formerly OPUSCOMM) is the premier healthcare information and resource provider on compliance and regulation issues faced by hospitals, home health organizations, nursing homes, physicians’ offices and other healthcare facilities. Established in 1986, HCPro is the parent Company of Opus Communications, The Greeley Company and HCPro.com, HCPro’s online division. Opus Communications is a leading publisher of newsletters and books for the healthcare industry. The Greeley Company is a healthcare consulting and educational products and services firm specializing in credentialing, accreditation and compliance. HCPro.com provides content-rich vertical niche Web sites along with related free e-mail newsletters (ezines) to create specialized communities for healthcare professionals. HCPro is headquartered at 200 Hoods Lane in Marblehead, Massachusetts. For more information on HCPro’s comprehensive healthcare resources, call 781/639-1872; e-mail can be directed to customer_service@HCPro.com. Additional information can be found at www.HCPro.com.
Posted in food safety, Tasty and Nutritious | Comments Off
