Mount Maunganui’s Freeport with Cleaver & Co Wins Best NZ Toastie –
The North Island is home to the country’s tastiest toasted sandwich once again, with Mount Maunganui’s Freeport with Cleaver & Co taking top honors in the Great NZ Toastie Takeover 2023.
Talented young chef Brooke Moore has won the hotly contested title – and snagged bragging rights for the North Island for the second time only in the competition’s history – with her impressive creation Surf, Turf & Smoke, Monsieur!
A standout for competition judges, Freeport’s winning toastie featured housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between locally-made BreadHead miso tahini sourdough and served with smoked aioli and pickle juice gel.
The win will come as no surprise to locals. A favorite with Mount Maunganui residents and Bay visitors alike, Freeport with Cleaver & Co and owners Aaron Hodson and Tim McLaren have been serving up mouthwatering creations from their Bayfair base for four years now.
Twenty years of age and born and bred in Taupo, Moore joined the Freeport team just seven months ago after taking part in Taupo’s The Landing and Baked with Love. As senior chef de party at Freeport, she runs the BBQ section.
While having no formal qualifications, Moore describes himself as being “obsessed with food” from a very young age, working in hospitality from the age of 14 and in cooking roles straight out of school from age 18. Moore’s twin sister Olivia also works in food styling and photography.
Thrilled to have taken out the top prize, Moore says she relished the challenge of coming up with Freeport’s first ever Toastie Takeover entry.
“I tried to make it as relevant as possible to the Bay area, with everything made by us in-house, except for the delicious sourdough which is a favorite from our friends at local bakers BreadHead.
“The concept of surf and turf is meant to signify the Tauranga region – the beautiful coast and the amazing seafood right here on our doorstep, juxtaposed with the sheep grazing on Mount Maunganui.”
A stand-out for the judges was the lamb pastrami, which Moore says was a labor of love. “For the pastrami, I pickle it in the left over pickle juice for ten days. The first batch was spot-on, but when I tried to scale it up using a slightly different method it didn’t turn out as well, so it was back to buckets of lamb picking in the chiller.”
Another favorite is the pickle juice gel. Says Moore: “I enjoy making gels and the pickle juice is a sweet and tangy dipper that works well with the creamy aioli.”
The competition’s toastmaster royale, Joe McClure, from Detroit-based McClure’s Pickles, applauded Moore and said her “exceptional toastie left me wanting more.”
“The brilliance of Moore’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both. Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other. It was a delightful culinary journey that showcased the creativity and skills of chef Moore.
“One unique aspect – besides the house-smoked lamb pastrami and smoked prawns – was the side of pickle juice gel, allowing the diner to personalize their experience by dosing it at their discretion. This added a delightful tangy twist to each bite, further enhancing the overall taste profile. Attention to detail, overall presentation, taste and innovation all came together to set this toastie apart.”
The win the North Island retain bragging sees rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eaters had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.
After traveling around the country to judge the finalists’ creations, McClure applauded the “immense talent and creativity on show within New Zealand’s culinary scene”.
Along with Freeport with Cleaver & Co’s winning entry, he said competition organizers would also like to acknowledge BEERS in Christchurch and Shining Peak Brewing in New Plymouth as deserving of special mention.
“BEERS crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and tangy brine creates a unique and unforgettable tasting experience.
“Shining Peak Brewery’s The Joestie also deserves commendation for its use of smoked eel and the very unique McClure’s pickle caviar. “The smoky richness of the eel and the bursts of pickle caviar add a delightful complexity to the toastie, making it a true gastronomic delight.”
Head judge Kerry Tyack said the judging team had noticed a significant leap forward in terms of toastie innovation in 2023.
“It is clear that around the motu, entrants are taking this comp very seriously and that plenty of thought has gone into the delivery of top flight toasties.
“Seasoning levels were much more consistent, the choice of cheese was considered more and the importance of monitoring fat content was noted.
“Where we feel there is still an opportunity for fine-tuning is in bread type and thickness. Some of the toasts were too heavy and so the bread lost points.
“Those entrants that mastered this all-important balance delighted the team with terrific toasts full of finesse, innovation and satisfaction.”
A firm feature on the culinary calendar, this year’s annual Toastie Takeover saw 185 eaters battle it out for the title of this year’s top toastie, with 150,000 toasted sandwiches consumed by the event’s conclusion.
Competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese (or a vegan substitute) and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
Open to all New Zealand eateries, participants came from as far north as Kororāreka, to as far south as Invercargill, and ranged from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar , Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
The 14 finalists selected for the second round of judging included Cazador (Mt Eden), Good Day (Orakei), Lord Kitchener (Sandringham), Okere Falls Store & Craft Beer Garden (Rotorua) (2022 Supreme Winner), Hayes Common (Hamilton), Freeport Cleaver & Co (Taurangas), Best Burgers (Havelock North), Shining Peak Brewing (New Plymouth), Café Polo (Wellingtons), Huxleys (Wellingtons), BEERS Craft Brewery (Christchurch), Sprig & Fern Tavern (Nelson), The Fine Lion (Ashburton) and Roasted and Toasted (Lumsden).
Each finalist was again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with Joe McClure from McClure’s Pickles and Nick Brown from Cook & Nelson traveling the country to sample the finalists’ creations.
Moore and Freeport with Cleaver & Co will now receive a bespoke Rikki Berger trophy and a year’s worth of McClure’s Pickles, with the winning toastie remaining on the menu from 11.30 am to close, seven days a week until early August.
For more information about the Great NZ Toastie Takeover, check out www.toastietakeover.com. For more about McClure’s Pickles, see mcclures.com. And for more about Freeport with Cleaver & Co, visit freeportandcleaver.co.nz. McClure’s Pickles are made in the USA.
췌장염 증상 총정리
봄이 가고 여름이 오는 환절기에 면역력이 떨어지기 쉬운 요즘입니다. 이럴때 잘못 관리하면 췌장염 관련 증상이 심해질 수 있다합니다. 오늘 알려드리는 췌장염 ??? 식에 대한 글을 통해 건강 관리에 신경써서 빠른 쾌차하시길 기원합니다.
췌장염이란
췌장염은 췌장효소에 의해서 췌장 분비샘이 ??? 것을 칭합니 다. 췌장염은 크게 두 가지로 나누어집니다. 급성 췌장염과 만성 췌장염 이 두가지 입니다.
급성 췌장염의 경우 치료를 통해서 췌장이 회복된 후 정상기능으로 되돌아오는 경우이고 만성 췌장염은 췌장이 ??? 분비 기능과 내분비 기능에 장애를 불러 올 수 있습니다 . 그리고 특히 급성 췌장염은 현대인들에게서 많이 나타납니다.
췌장염 종류
만성 췌장염
만성 췌장염은 배와 등에 심한 통증이 생기는 것이 ??? 거나 심해지고 등을 구부리거나 앉으면 완화됩니다. 또한 미령과 구토, 구역감, 혈압 상승을 동반할 수 있고 심한 경우 쇼크에 빠져 생명이 위태 로워질 수 있습니다.
만성 췌장염은 이와 같은 증상이 ??? 가 파괴되어 소화효소를 생성 하는 기능에 장애가 생길 수도 있으며 췌장의 내분비 세포가 파 괴되면 인슐린 분비가 감소하여 당뇨가 유발되기도 합니다.
급성 췌장염
급성 췌장염인 경우 췌장의 구조나 기능이 완전히 회복될 것을 기대할 수 있으나 만성 췌장 염은 췌장의 구조와 기능이 영구적으로 손상이 됩니다.
??? ??? 유리된 췌장의 효소는 췌장의 주변 조직을 파괴하여 ??? 는 감염이나 출혈, 췌장의 괴사, 농의 형성이 발생할 수 있다고 보고됩니다.
췌장염 원인
지속적인 음주를 자주하게 되면 급성 만성췌장염이 전체적으로 중요한 원인 중 ??? 할 수 있다고 보고됩니다. 음주인데 중요한건 1주일에 4회 이상 지속적으로 섭취를 하게 되면 췌장 기능의 낮아지고 염증 발생의 위험성이 크게 늘어납니다.
이에더해 알코올 중독이라고 느끼는 경우에 췌장이 심하게 망가지는 ??? 있으며 당뇨 합병증 등과 섞이게 되는 경우 생명에도 지장이 발생할 수 있다고 보고됩니다. 음주 이밖에 핵심인 원인 중 하나가 담석증이라고 합니다.
담석 안쪽에서 생기게 되는 ??? 의 담즙의 양이 증가하게 되면서 췌장에 무리를 주고 스트레스 또는 압력을 주게 되고 이러한 상황은 담석 때문에 급성 혹은 췌장염이 유발됩니다.
췌장염 증상 12가지
1. 췌장염 증상 – 심한 상복부 통증
알코올성 췌장염은 과하게 술을 마시게 되면 생길 수 있습니다. ??? 다음 날 새벽에 증상이 생길 가능성이 높습니다.
2. 췌장염 증상 – 구토와 발열
구토 및 발열증세가 같이 발생할 수 있다고 보고됩니다. 그리고 복통이나 두통 등의 아픔도 계속 이어지게 되면 구토와 속이 좋지 않은 증상으로 까 지 갈 수 있다합니다. 이때 단기간으로 발열이 동시에 이루어질 수 있습니다.
3. 췌장염 증상 – 혈당 상승
혈당이 평균과 다르게 급격히 증가하는데 ??? 질환과 비슷한 현상이기 때문에 의심하는 것을 추천 드립니다. 아무런 이유없는 당뇨가 생기거나 몸 상태가 나빠졌다고 느끼게 되면 반드시 ??? 사와 상담 하는 것을 추천 드립니다. 당뇨는 반드시 정말 신속하고 빨리 막아야 ??? 아봊는 것이 중요합니다.
4. 췌장염 증상 – 황달과 붉은 색 소변
황달, 붉은 색 소변이 확인하는 방법이 있습니다. 췌장의 머리 위 쪽이 붓기 시작하기에 이곳을 ??? 니다.
5. 췌장염 증상 – 복통
경비한 통증에서 시작 되어 뒹굴정도의 심한 통증까지 여러 방향을 증상을 느끼게 됩니다. 배를 칼로 찌르는 듯한 고통이 지속해서 이어지게 되면 ??? 위쪽부터 배꼽 주위까지 통증이 전파가 된다고 알려져 있습니다.
천장을 보고 누우면 통증이 더 나빠지는 특징을 알 수 있습니다. 복통은 음식물을 드시게 되면 더욱더 괴로워지는 경우가 정말 ??? 생길 수 있습니다. 그리고 경미한 발열도 같이 오게 되고 중증을 느끼게 되는 경우 쇼크에 비슷한 상태까지 생 기게 될 수 있다 합니다. 담석이 원인이 되어 생겨나는 증상의 경우 황달 증상이 ???
6. 췌장염 증상 – 메스꺼움
췌장염에 걸려 메스꺼움 증상을 관리하기 위해서는 물을 많이 마셔야 ??? 고 지방을 억제 하는 것과 같은 적당한 음식 섭취가 필요하다고 합니다. 또한 췌장염인 경우에는 동반되는 흔한 증상 중 ??? 거나 소화의 변화로 인해 발생할 수 있다고 보고됩니다.
7. 췌장염 증상 – 체중 감량
특별한 이유가 없이 체중이 줄어드는 ??? 제가 내장기관의 이상이 있다는 신호라고 생각 하는 것이 좋습니다.
췌장에 발생하는 이상 문제 때문에 나도 모르는 사이 ??? 로 이미 원활하게 제대로 안되고 있기에 복통까지 ??? 췌장염 증상으로 우리의 신체를 판단하여 이상증세로 빨리 확인해 ??? 이 중요합니다.
8. 췌장염 증상 – 냄새나는 변
??? 은색 변이 나타날 수 있다고 보고됩니다 ??? 생성하지 못하거나 소장에 도달하지 못하기에 음식을 제대로 소화하기 어렵다고 하며 그래서 대변에서 냄새가 날 수 있다고 합니다.
9. 췌장염 증상 – 부종 현상
간질성 췌장염은 췌장에 영향을 가하기에 염증 및 부종의 하나라고 알려져 있습니다. 이 증상이 심한 경우 괴사성 췌장염이 생기게 되며 췌장이나 췌장을 둘러싼 조직에 직접적 인 현상이 발생할 수 있다고 보고됩니다. 괴사가 광범위해지면 급성기에 다발성 장기 부전이 자주 발생하며 이러한 환자 는 일반적 으로 집중 치료를 해야합니다.
10. 췌장염 증상 – 심박수 상승
급성 췌장염의 증상 중 하나는 바로 복통, 염증, 탈수로 인한 심박수 상승입니다. 종종 저혈압 증상도 나타납니다. 체액량 회복, 느린 ??? 보고됩니다.
11. 췌장염 증상 – 부은 위
??? ??? 좋다고 합니다. 그래서 췌장염이 있는 많은 사람들이 복부 팽창 및 팽만감을 느끼게 되는데 이 때 몸에 과 도한 수분이 있으면 복부가 부어오르고 영향을 받은 부위의 피부가 ???
12. 췌장염 증상 – 당뇨병 악화
당뇨에는 제1형과 제2형이 있는데 제2형의 ??? 되 당뇨병가 빠르게 진행이 됩니다. 그 상태가 되면 췌장을 의심해 병원에서 진료를 받는 것이 좋습니다. 특히 췌장염과 췌장암도 조심스럽게 의심해 보게 되는 상???
이러한 이유 는 바로 췌장에서 인슐린을 분해해 주기에 혈당을 줄여줄 수 있습니다. ??? 야 하고 이러한 문제는 최악의 경우 췌장암도 의심하는 것이 좋습니다.
췌장염 예방
다량의 수분을 섭취하고 흡연을 ??? 또한 췌장염을 예방하려면 알코올 섭취를 중단하며, 기름진 음식을 피하도록 ??? 니다. 또한 혈당 수치를 더 면밀히 모니터링하고 처방에 따라 약을 ??? 또한 꾸준히 운동 하는 습관을 통해 건강을 유지하는 것이 좋습니다.
췌장염 진단
급성 췌장염은 심한 복통이 있을 시 혈액검진으로 아밀라아제 유사한 효소 수치 3배 이상 상승 여부와 염증 수치 인 백혈구 수치 등을 확인합니다. 혈당이 높아지고 저칼슘혈증이 나타납니다. 복부 초음파나 CT, 담석 여부 등과 내시경적 역행성 췌담관 조영술(ERCP).
만성췌장염은 췌장세포가 많이 남아 있지 않아 아밀라아제와 ??? 로 정상치보다 낮게 나타나기도 합니다.
단순 복부 X-ray 사진에서 췌장 석회화가 발견되는 경우 는 60% 미만입니다. 내시경 역행성 췌담관 조영술(ERCP)은 췌장 석회화가 없는 ??? 상을 찾을 수 있습니다. ???
췌장염 치료법
급성 또는 만성 췌장염은 입원해서 경과를 지켜보는 것이 좋습니다. 췌장은 소화 과정에 가장 ??? 이러한 이유로 인해 정맥 주사를 ??? 염에 좋은 수액과 영양을 주입 하는 것이 좋습니다. 이것을 비위 영양관이라고 부르기도 합니다. 약물로 통증을 없에는 것이 좋습니다.
췌장이 자체적으로 필요한 만큼 만들어내지 못하는 경우 만성 췌장염에 ??? 소를 복용하는 것이 좋습니다. 그리고 튀김류, 패스트 푸드 등의 음식은 피하는 것이 좋습니다. 췌장염인 경우 금주를 하시게 되면 당연한 일입니다. 금주 는 당연하다고 생각해야 합니다. 과식은 삼가하는 것이 좋고 저지방식의 소화가 잘되는 부드러운 음식을 드시는 것이 좋습 니다.
그리고 심각한 경우 동물성지방, 식물성지방은 무조건 피하는 것이 좋습니다. 유제품 치즈와 유유는 피해야 예방을 할 수 있다고 보고됩니다. 나트륨 섭취도 피하는 것이 좋고 단음식도 최대한 조심해야 합니다.
췌장염에 좋은 음식
1. 강황
강황 은 강력한 항염증제로 밝혀졌습니다. 사이토카인과 효소를 ??? 성 질환을 치료하는데 도움이 되는 것으로 밝혀졌습니다. 염증이 조절되지 않으면 섬유증과 암을 ??? 강황은 염증 반응을 억제함으로써 췌장염의 예방이나 치료에 중요한 역할을 할 수 있다 보 고됩니다.
2. 채소
짙은 잎을 가진 채소는 췌장의 염증을 줄일 수 있는 ??? 입니다. ??? 라 할 수 있습니다.
3. 아보카도
아보카도의 건강상 이점 중 하나는 췌장염을 개선할 수 있습니다. 아보카도는 췌장의 염증을 줄이는 것으로 밝혀진 단일불포화지방의 훌륭한 공급원입니다. 게다가, 아보카도는 건강한 혈압 수치를 지원할 수 있는 섬유질과 칼륨이 높습니다.
4. 오메가 3가 풍부한 음식
오메가-3 지방산인 EPA와 도코사헥사엔산은 심장 건강을 유지하고 암과 같은 만성 질환을 예 방하는 데 중요합니다. 이에더해 췌장염을 줄이는데 도움을 줄 수 있는 항염증성을 가지고 있습니다. 오메가-3 지방산의 좋은 공급원에는 연어, 정어리, 참치와 같은 차가운 물의 생선, 케일과 시금치와 같은 잎이 많은 녹색 채소, 견과류와 씨앗이 포함됩니다.
5. 통곡물
통곡물은 염증을 줄이는데 도움을 줄 수 있는 섬유질의 ??? 이에더해 전반적인 건강을 향상시키는데 도움을 줄 수 있는 여러 가지 비타민, 미네랄, 그 리고 항산화 성분를 포함하고 있습니다.
일부 연구들은 통곡물이 심장병과 2형 ??? 도 있다는 것을 발견했습니다. 따라서 만약 염증을 줄이고 전반적인 건강을 개선하는 데 ??? 식단을 찾고 있다면, 통곡물을 추천드립니다.
6. 저지방 유제품
저지방 유제품은 췌장염을 줄이는 데 도움이 되는 좋은 방법이 될 수 있습니다. ??? 치즈가 있습니다. 이들 제품은 발효식품 함량이 높아 항염증 효과가 있는 것으로 나타났습니다. ??? 로바이오틱스를 넣는 것을 추천드립니다.
7. 감귤류
감귤류 과일은 췌장의 염증을 줄이는데 도움을 줄 수 있는 항산화 성분를 많이 함유하고 있 습니다. 이에 더해 항염증 작용을 하는 항산화 성분인 플라보노이드를 함유하고 있습니다. 이 것은 췌장염이나 췌장의 다른 만성 염증의 위험을 줄이는 데 도움이 될 수 있다 합니다.
??? 해알아봤습니다. 이러한 췌장염 증상 글을 통해 하루 빨리 쾌차하셔서 예전처럼 밝고 건강한 ??? 바랍니다.
추가로 알아두면 유익한 글
소변이 자주 마려운 증상 열가지
겨울이 가고 봄이 오는 환절기에 면역력이 떨어지기 쉬운 요즘입니다. 오늘 알려드리는 소변이 자주 마려운 증상과 정상적인 소변 ??? 리에 신경써서 빠른 쾌차하시
balithisweek. com
이석증 증상 알아보기
겨울이 가고 봄이 오는 환절기에 면역력이 떨어지기 쉬운 요즘입니다. 이럴때 잘못 관리하면 이석증 관련 증상이 심해질 수 있다합니다. 오늘 알려드리는 이석증 증상과 원인, 치료법, 자가치료
balithisweek. com
대장암 초기증상 알아보기
겨울이 가고 봄이 오는 환절기에 면역력이 떨어지기 쉬운 요즘입니다. 이럴때 잘못 관리하면 대장암 관련 증상이 심해질 수 있다합니다. 오늘 알려드리는 대장암 초기증상과 원인, 치료법에 대
balithisweek. com
An American couple were found dead at a luxury hotel in Mexico. Family fear they were poisoned
Two Americans who were on vacation in Mexico were found dead in their hotel room on Tuesday, June 13, after apparently being “poisoned” by an unknown substance.
The couple, identified as 28-year-old Abby Lutz and 41-year-old John Heathco were staying at the luxury hotel Rancho Pescadero in Baja California Sur.
Paramedics were called to the couple’s hotel room after receiving a report that they were unconscious, according to ABC News.
However, once the paramedics were checked, they determined Lutz and Heathco were unresponsive and did not have vital signs.
Now, Lutz’s family is speaking out, believing the two suffered from carbon monoxide poisoning.
Here’s everything we know so far.
What happened?
Lutz and Heathco were on vacation together in Baja California Sur, according to a statement in a GoFundMe started by one of Lutz’s family members.
The two were staying at the Rancho Pescadero, a luxury hotel and Hyatt property located in El Pescader, approximately 40 miles north of Cabo San Lucas.
Lutz and Heathco began to experience symptoms they thought were consistent with food poisoning and went to the hospital for treatment during the trip, according to Lutz’s GoFundMe.
The couple started feeling “much better” several days later and by Monday (12 June) were back at the hotel and communicating with their families.
Just one day later, their families received phone calls saying they had “passed away peacefully” in their hotel room in their sleep.
Paramedics in the area responded to a report of two unconscious people in the hotel and arrived around 9pm on 13 June.
The Baja California Sur attorney general’s office said in a statement that the two died of poisoning by an unknown substance and had no signs of physical violence. They said the two had been dead between 10 and 11 hours by the time they arrived.
Lutz’s family said they were told the deaths were “due to improper ventilation of the resort and could be carbon monoxide poisoning”.
One of the first responders, Fernando Valencia, said that he and his partner felt “dizzy” when they entered the room where Lutz and Heathco were staying.
“We went out of the room as soon as possible… I was afraid for my partner because my first thought in my mind was ‘are we going to die?’” Mr. Valencia told Good MorningAmerica in an interview.
Mr. Valencia called it “one of the worst experiences.”
Henar Gil, the general manager of Rancho Pescadero said in a statement provided to The Independents: “We are truly heartbroken by this terrible tragedy. Our hearts are with the impacted families and loved ones during this unimaginable loss.”
“Local authorities are still actively investigating the situation, and the safety and security of our guests and colleagues remains a top priority, as always. We can confirm there is no evidence of violence related to this situation, and we are not aware of any threats to guests’ safety or wellbeing,” Ms Gil said.
She added “We are working to care for those who have been impacted and we are working closely with authorities as they conduct their investigation to understand the cause of death. Further inquiries should be directed to local authorities.”
US Department of State spokesperson Matthew Miller said they are “closely monitoring the investigation” into Lutz and Heathco’s deaths in a news conference on Thursday (15 June).
“We stand ready to provide any consular – any appropriate consular assistance,” Mr. Miller added.
Current and former employees of the hotel have voiced concerns, alleging that the hotel knew about gas leak problems and even disabled the carbon monoxide alarms.
Ricardo Carbajal, the former night manager of Rancho Pescadero told The Los Angeles Times: “They knew there were problems with a gas leak.”
He added: “Everyone was aware of the alarms and that the detectors were off.”
Mr Carbajal, who stopped working at the luxury hotel in March, said carbon monoxide detectors went off frequently over a period of three months last year before hotel managers disabled the alarms due to noise complaints.
Current employees of the luxury hotel told The Los Angeles Times that there were complaints of a “strong smell of gas” from employees and guests but hotel managers ignored it.
“Housekeepers reported gas leaks, security reported gas leaks maintenance workers reported gas leaks,” said one employee who requested to remain anonymous.
Who are the victims?
The victims are Abby Lutz and John Heathco.
According to the GoFundMe description, they were dating at the time of their deaths.
Lutz, 28, was from Newport Beach, California but grew up in Idaho, her aunt, Karen Lutz, told The Daily Beast.
According to Karen, Lutz loved traveling and had previously visited Europe, Asia and Mexico.
“Abby was supposed to meet up with her dad this week for Father’s Day,” the GoFundMe description for Lutz says. “Abby was the most beautiful soul and we will miss her so much.”
Her family is asking for help in bringing her home so they give her a funeral.
Heathco owned a health supplement company in Newport Beach, according to his LinkedIn profile. It is unclear where he is from originally.
Angel Food seeks crowdfunding for expansion plans –
Angel Food, believed to be New Zealand’s #1 plant-based food brand, has announced its latest crowd funding raise, which will launch PledgeMe on Monday June 19.
Angel Food is looking to raise a minimum of $200,000 (for a 4.17% share of the company) with a maximum raise of $500,000 (for a 9.8% share of the company). The minimum investment is $331.00 (for 10 shares at $33.10 per share). The share offer will close on July 3 (or when fully subscribed, if earlier).
The capital raised will be used for investment in marketing, innovation (including the continued improvement of existing products and new product development), and talent resources (including the procurement of an experienced GM), while also helping the brand prepare for its launch into Australia in 2024.
Angel Food is Aotearoa’s largest and most experienced plant-based cheese company, going strong for 17 years. Founder and CEO of Angel Food, Alice Shopland (an entrepreneurial vegan activist), and her team have been championing the benefits of embracing plant-based foods long before plant-based and vegan diets were mainstream.
The company’s says the brand and products resonate with ‘flexitarians’, a newer and much larger market, who are discovering that Angel Food’s products make plant-based eating easy.
Angel Food’s core product focus is dairy-free cheese alternatives, with a production of more than 130 tonnes of cheese per year. Angel Food decided to focus its product range on dairy-free cheese given that it’s a key ingredient in a wide variety of recipes and meals, and they launched their first plant-based cheese commercially made in Aotearoa in 2015.
Angel Food has distribution across an estimated 1000+ food service outlets across New Zealand, including all grocery chains plus cafes, restaurants, and quick-service restaurants.
Angel Food is looking to export its products, starting with Australia, and hopes to become the leading plant-based food brand in Australia within the next few years. Angel Food anticipates that its Australian launch will require $1m NZD investment, and this raise will be the first stage of a stepped approach to ensure that they can maximize value for their shareholders at each stage of investment.
The company has a current valuation of $4.6m NZD.* Angel Food’s crowdfunding rounds in 2015 and 2019 have enabled the company to grow fast and establish its leadership position within the plant-based foods sector while the category was in its infancy. To be consistently profitable, Angel Food is aiming for its revenue to exceed $5m NZD, which they believe they will achieve.
*Founder and CEO of Angel Food, Alice Shopland, said: “We’re excited to offer potential investors the opportunity to support our purpose-led brand. Despite a few tough years, we’re still #1 in retail and remain New Zealand’s leading plant food brand. Our investors will help us to continue our positive trajectory, while giving us the resources we need to grow and evolve the business to deliver the greatest impact. Now more than ever, we remain committed to our mission of making it easier for more people to choose plant-based meals more often. Where other plant-based categories – like milks, yogurt, and ice cream are mature and crowded, plant-based cheese is still in its infancy – there is still lots of room for growth. We have great distribution in Aotearoa, and we want to share our range of delicious plant-based products with the world, starting with Australia.”
MAYO CHEESE SAUCE RECIPE FROM ANGEL FOOD
Ingredients:
½ C vegan mayo
½ C plant-based milk
½ C Angel Food plant-based cheddar, grated
Salt to taste
Methods:
- Melt all together the ingredients. You can blend it with a stick blender or in a food processor for a super-smooth result.
- Taste for seasoning and add salt as desired.
- Serve hot.
Harnessing Hotel Technology for Post-COVID Success
In this video, Suchada Taechotirote, CEO and Founder at FavStay, emphasizes the criticality of embracing technological changes for profitability in the hospitality industry.
She highlights the need to expand the client base and establish partnerships by leveraging platforms and technology. By adopting the right technology, hotels can effectively reach more partners and increase sales without relying heavily on human resources. Suchada emphasizes the importance of finding platforms and technologies that facilitate seamless communication, efficient operations, and maximum revenue generation.
These insights shed light on the significant role technology plays in driving success in the hospitality sector.
Watch the video here:
Read the complete transcript here:
Because we need to reach more clients or the platform or the partner, so that’s why we should be looking for a platform or the technology that can help the hotel to reach more partners or how to sell more by not needing to hire a lot of manpower .
Meet the Speakers
Suchada Taechotirote
CEOs & Founders
FavStay
Summer Soundwave 2023 – The Beat Bali
W Bali – Seminyak has announced a new happening this year at the famed, beachside resort. It’s called Summer Soundwave and features international headliners and some of Bali’s best hip hop DJs.
This new annual summer party will be held on Saturday, 15 July 2023 starting from 4pm until late. There will be two stages and guests will be welcome at any time during the day and night event.
The party will kick off prior to sunset, featuring the fresh sounds of W Bali’s resident DJs – Damian Saint and Nanda – who will set the ambiance as the sun fades into the sea.
As the sun sets, international guests, DJ Tara Brooks and DJ Didi Han will take over the main stage overlooking the famous Seminyak beach and light up the dancefloor with their groovy beats. Wrapping up the evening with a bang, Canadian DJ, record producer, and record executive – A-TRACK – will take center stage with his solid beats.
A-TRAK founded Fool’s Gold Records with Armand Van Helden and has also toured and collaborated with Kanye West. Even though he has nurtured a strong attachment to hip-hop, his musical tastes are not limited to the genre, making his achievements as a DJ and producer extremely diverse.
Dance the night away at the hip-hop stage as the party will go all out featuring a lineup of the island’s most renowned DJs including Stan, Goodgrip, Jeremy Jay and B455.
Set to be one of the hottest parties of the year, sip on W Bali’s famed signature cocktails while choosing delicious morsels at the extensive food stations. An interactive photo booth will allow guests to capture Insta-worthy moments of the day to share on their social media.
VIP tables and room packages are available to take your party experience to the next level.
Early bird: IDR 250,000 (until sold out)
Tickets and book VIP tables
For more information, please call +62 361 3000 106 or email [email protected].
Fine Food NZ a barometer for vital industry –
Wild weather, rampant inflation, staff shortages, cost of living crises, and all following years of COVID restrictions: there’s a lot going on in the world, much of which has a direct impact on New Zealand’s food production, food service, food retail and hospitality industries.
Despite a seemingly endless series of challenges, the people who run these businesses across the country have proven more than resilient and adaptable and, in many instances, have shouldered new and unexpected burdens with an indomitable spirit – and things are starting to look up.
That’s according to Deb Haimes, Sales & Event Manager for the forthcoming Fine Food New Zealand trade event, scheduled for June 25-27 in Auckland. She says interest in the event serves as a gauge of just how well the industry is coping – and so far, the signs are encouraging. “We’ve seen a rush of interest from our sponsors, exhibitors and delegate registrations which point to an industry in resurgence,” she says. “There’s no question that our industry has suffered some tough times, but there is a palpable sense that the worst is behind us, and it is onwards and upwards.”
So far, the Fine Food New Zealand event has secured the participation of more than 250 exhibitors, with delegate registrations for the 5,000 trade-only event passing. This compares favorably with previous years, with Haimes saying the brisk rate of registrations from people across the country is evidence of an industry keen to get on with things.
The Fine Food New Zealand trade event is attracting international attention as suppliers to the food, beverage, food service, equipment and packaging industries look to enter or grow their presence in the local market. By the same token, the event serves international merchants seeking to take Kiwi products to far-flung markets and customers. “New Zealand is world-renowned for high-quality produce spanning everything from meat and dairy to wine and beer, seafood, and fruit and vegetables.”
Just one example is the locally farmed beef, lamb and venison marketed in Europe and around the world. Recognized as a premium offering, these exports earn some NZ$ 6 billion per year in foreign trade. Kiwi wines are increasingly recognized for their quality, with this industry worth just shy of $2 billion annually, according to New Zealand Winegrowers. Many locally produced foods are consistent winners on the world stage, with Pics Peanut Butter and Devonport Chocolates both holding ‘Best in the World’ recognition from the Great Taste Awards.
With so much going on, Haimes says smaller producers are encouraged to visit the event or consider exhibiting. “A lot of business happens on the floor of Fine Food New Zealand. We have international visitors looking for opportunities to find great Kiwi products and take them into their markets. Exhibiting at Fine Food New Zealand could be the key to cracking territories you haven’t even considered – but you have to be there for that to happen.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor, Gilmours Wholesale Food & Beverage, NZ Chefs Association, Bidfood, the Restaurant Association of New Zealand, FMCG Business, Hospitality Business, Baking New Zealand and Restaurant and Café.
The exhibition takes place at the Auckland Showgrounds from June 25-27. Attendance is FREE for trade delegates who register online. For more information or to register visit www.finefoodnz.co.nz.
Alcohol legislation major threat to small businesses says HNZ –
Proposed changes to alcohol legislation could threaten the future of many small license holders, says Hospitality New Zealand.
The select committee considering the Sale and Supply of Alcohol (Community Participation) Amendment Bill has ignored pleasure from license holders in its report back to Parliament, says Chief Executive, Julie White.*
“This bill is likely to cause great uncertainty for license holders and could even threaten the very future of their businesses,” says White.
“Allowing District Licensing Committees to take new Local Alcohol Policies (LAP) into account when considering renewals, including giving them the ability to decline license renewals if they are viewed as inconsistent with any new local alcohol policy, is a step way too far.
“We are very disappointed that the voices of long-standing license holders are not reflected in the committee’s report.
“Though we support the intention of the bill, we do not believe it will meaningfully address alcohol-related harm, and it will have an adverse effect on consumer choice.
“Under this bill, if a new LAP imposed license density restrictions or buffer zones then they could be grounds for declining renewals, and that would create immense uncertainty for license holders and the future of their business.
“I believe the committee has not fully understood the ramifications, despite the submissions clearly pointing out these risks.
“Though there are certainly some big businesses that hold liquor licenses, many are small business owners and family-run operations that provide a place for people to connect, in addition to employment opportunities and community benefits.
“Do we really want to see them driven out of business?
“They are an important part of New Zealand’s social fabric, the vast majority are responsible, and they deserve to be heard.
“In light of the other checks and balances removed from the Act as a result of this bill – such as removing the right of appeal against provisional local alcohol policies – there is little control license holders have over retaining a key asset in their business.
“This is another blow to hospitality businesses facing a squeeze on increased costs of goods and labor shortages.
“The safest place to consume alcohol is on premise, and that’s what drove our submissions.
“The Parliament needs to take a further serious look at this and not just rubber-stamp what the select committee has done.”
*Steve Armitage has been elected CEO of HNZ, effective August 2023.