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                        <HeadLine><![CDATA[Crushpad Takes Its Next Big Step: To Napa Valley]]></HeadLine>
                        <DateLine>Tue, 09 Feb 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, February 09, 2010 )  Press Release Distribution Service - http://www.emailwire.com/us-press-release-distribution.php

San Francisco, CA -  Crushpad announced today that it is moving its operations to Napa Valley after signing an agreement with Premier Pacific Vineyards (PPV) to move into the Silverado Trail Wine Studio (STWS) in Napa Valleys Oak Knoll district.  The move will enable Crushpad to offer its customers a much deeper winemaking experience and to continue its rapid growth as the place for wine enthusiasts around the world to make their own boutique wines.

While were a little sad to leave our San Francisco home after six fun and successful years, said Crushpad CEO Michael Brill, the opportunity to practice the magic of winemaking on the biggest stage, in a winery on the Silverado Trail, was too much to pass up.   Were enthusiastic about what this will mean to both current and future clients.


Were excited to deepen our relationship with Crushpad.  Weve long recognized them as a very dynamic wine company.  Bringing Crushpad to the Silverado Trail Wine Studio confirms this unique propertys position as a premier winemaking facility and tasting room destination in Napa Valley, said William Hill, Principal Managing Director of PPV.   

The inspiration for the move came from the extremely successful launch of Crushpads Bordeaux operation in 2009 where Crushpad operated in a winery in the middle of St. Emilion.  Clients from all over the world were able to augment their in-winery work with many vineyard experiences that created a deeper connection to their wine.  The new Napa setting will provide a similar backdrop for Crushpads nearly 5,000 clients who have been involved in making California wine.

Silverado Trail Wine Studio is located at 3105 Silverado Trail in the Oak Knoll district of Napa Valley.  Surrounded by vineyards, it includes a state-of-the-art winemaking facility and a tasting room that will feature small lot producers making wine at the studio.  As part of the agreement, wines selected from over 100 Crushpad Commerce members will be poured and sold in the tasting room alongside wines from other STWS clients  a longtime dream for many Crushpad winemakers.

Crushpad and PPV have partnered since 2007, with PPV providing grapes from vineyards in Napa Valley, Russian River Valley, Sonoma Coast, Anderson Valley and Oregon.  Combining PPVs precision viticulture with Crushpads winemaking has yielded numerous acclaimed wines, many scoring in the mid-90s by publications such as Wine Spectator.

The move is expected to be complete by March.  As part of the move, Crushpad will be launching the Crushpad Passport - partnerships with Napa wineries, restaurants, hotels and golf courses in an effort to provide its passionate customer base special access to the best of Napa Valley.

Please visit www.crushpadwine.com/napafaq for an FAQ on the move.

About Crushpad

Crushpad is a custom winemaking service with locations in Napa Valley and Bordeaux, with over 5,000 clients including wine enthusiasts, professional winemakers, fine-wine retailers and restaurants. Crushpad specializes in small-lot, luxury wine production from world-class vineyards in California and Bordeaux. The company was founded in 2004 by wine industry veterans and technology industry refugees determined to liberate winemaking from its traditional stereotypes of impossible wealth, expansive chateaux and golden retrievers.

For more information on Crushpad visit www.crushpadwine.com


About Premier Pacific Vineyards

Premier Pacific Vineyards (PPV) operates the largest portfolio of world-class vineyard properties in the United States.  PPV is a fully integrated vineyard company that combines real estate investment management, vineyard development and precision viticulture and farming.  PPV supplies winegrapes to over 80 luxury wine producers and currently manages 37 vineyard properties in the top winegrowing regions in California, Oregon and Washington.  PPV is committed to sustainable and environmentally responsible vineyard development and farming practices.  PPV was founded in 1998 by William Hill and Richard Wollack.


For more information on PPV, visit www.ppvco.com.

Press Inquiries
Crushpad: 
Noah Dorrance at 1-415-864-4232 ext. 273 or noah@crushpadwine.com

Premier Pacific Vineyards: 
Dana Sexton Vivier at 707-224-6565 or dvivier@ppvco.com

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                                         Noah Dorrance 
                                         1-415-864-4232 x 273
                                         <a href='mailto:noah@crushpadwine.com'>noah@crushpadwine.com</a>]]>
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                        <HeadLine><![CDATA[An Adventure for the Mouth: Australia is the New Foodie Destination]]></HeadLine>
                        <DateLine>Tue, 09 Feb 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, February 09, 2010 )  CHICAGO, Feb. 8, 2010  The Trip: Flip your world completely upside down and head Down Under!  In Australia, Diving the Great Barrier Reef, observing wild Kangaroos, cuddling Koalas and trekking the Outback are all adventures that serve as a backdrop to a wild culinary experience. Take a bicycle tour through the Riesling vineyards of Southern Australia, visit Melbournes famous food festival or enjoy a sausage at a traditional barbie on the beach. Only for the brave: Schedule a traditional walk about with an Aboriginal guide and try a witchetty grub. We hear they taste like cream corn!

Media Contact: Hailey McDonald, 970-379-9363, hailey@atmstravelnews.com, www.iexplore.com, Photos available. Click here for media kit.
 


                                         Hailey McDonald
                                         970-379-9363
                                         <a href='mailto:hailey@atmstravelnews.com'>hailey@atmstravelnews.com</a>]]>
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                        <HeadLine><![CDATA[Walkers Shortbread and Lady Mendl's Celebrate A Victorian-Style Valentine's Day]]></HeadLine>
                        <DateLine>Tue, 02 Feb 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, February 02, 2010 )  HAUPPAUGE, NEW YORK  Walkers Shortbread, a favorite with cookie connoisseurs the world over, will join with Lady Mendl's Tea Salon in New York City for a Valentine's weekend celebration starting Saturday, February 13th.  The Victorian elegance of Lady Mendl's is the ideal romantic setting to commemorate the special day with a loved one.

Internationally acclaimed afternoon tea authority Ellen Easton will present her Afternoon Tea & Lecture Series on The Fashions of Tea on Saturday, February 13 at 1pm.  Guests will learn about the accessories, designers, fabrics and rituals of the tea gown from the late 19th century ("La Belle Époque") to the present day. 

Special prizes will be awarded to ladies with the most whimsical and traditional hats, including a gift basket filled with Walkers products as well as a Teddy Bear dressed in the company's internationally famous red tartan plaid.  Lecture and afternoon tea is $85 per person; prepaid reservations required.  

Lady Mendls five course champagne afternoon tea service includes delicate and delicious sandwiches, fresh baked scones, clotted cream and jams along with a collection of fine teas.  A zesty zip of lemon is added to the mix in the Walkers Mini Lemon Hearts, which will be served during the cookie course.  These tangy bite-sized treats are heart-shaped to celebrate the holiday.

A traditional five-course Afternoon Tea service will be served on Saturday at $35 per person, and a special Valentine's Day Champagne Tea will take place on Sunday, February 14 and will feature six courses, special surprises and champagne ($55 per person).  Tea services for both days will take place at 12pm, 2:30pm and 5pm.  For reservations tele: 212-533-4466.  

Lady Mendls Tea Salon is located in The Inn at Irving Place, which is situated at 56 Irving Place between 17th and 18th Streets just south of Gramercy Park in one of New York City's most historic neighborhoods.  The quiet tree-lined streets are famous for their landmark architecture as well as the many authors who lived in, and were inspired by, the neighborhood.  

Walkers was founded in 1898 and is the leading brand of food exported from Scotland.  The family continues to operate its original retail shop in Aberlour in the Highlands to stay in touch with its roots.  In addition to receiving the Queen's Award for Export on three occasions, Walkers has earned numerous British, Commonwealth and International awards, including a Grand Gold Medal award from Brussels-based "Monde Selection."  Walkers offer the widest range of shortbread, traditional cookies, cakes, oatcakes, meringues and puddings to over 65 countries internationally.  The company's products contain no artificial flavorings, colorings or additives and are certified kosher OUD.  Consumers unable to purchase Walkers products at nearby fine food stores can now order them by visiting www.walkersus.com.
 


                                         Jackie Markham
                                         212-687-1765
                                         <a href='mailto:jmarkham@aol.com'>jmarkham@aol.com</a>]]>
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                        <HeadLine><![CDATA[Smithfields Chicken N Bar-B-Q® Partners with NCSU Students to Improve Online Ordering Process]]></HeadLine>
                        <DateLine>Fri, 29 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 29, 2010 )  (Cary, NC)  Smithfields Chicken N Bar-B-Q® (SCNB) is pleased to announce that thanks to the partnership between the North Carolina-based restaurant brand and North Carolina State Universitys College of Management MIE 411  Managing the Growth Venture course, the online sales and ordering process has been streamlined to produce a more customer-centric process.

During the Fall 2009 college semester, a group of students from Professor Lewis Sheats MIE 411 course were charged with the daunting task of streamlining the online business model for the restaurant brand  incorporating such tools already in use, like social media and online ordering capabilities, but also auditing shipping and processing models that were not effectively yielding strong profit margins for the restaurants shipped bar-b-q. The group presented a final presentation to Smithfield's Chicken 'N Bar-B-Q and the company quickly began work on applying the recommendations.

Jim Crawford, NCSU Class of 2010 student and group leader, noted that [the group] found it valuable that SCNB believes and focuses on the customer being KING. In that regard, it made our project more definitive to zero-in on research, functionalities, strategies, operational efficiencies, and marketing, which on-end enhances the complete customer experience online." The opportunities didnt end with being able to partner with a customer-focused brand for the group though, what made our team project so unique was the opportunity to work on a real growth venture within an entrepreneurial organization that has a long standing, unique, and rich North Carolina cultural history, added Crawford.

What makes the Entrepreneurship classes at NCSU so special is while students work on developing their entrepreneurial education they have the opportunity to work with real businesses in the community  identifying problems and creating real-life solutions, says MIE 411 lecturer Lewis Sheats. It is a great learning experience for them to see their work in action. We have several examples of students' work being implemented and making a real impact on the participating companies, SCNB being one of the more recent ones. It is a win-win situation for everyone involved.

Selling our signature product online is a new venture for our company and like any new venture, you work through the kinks. The students from the College of Management helped us smooth out these issues, concluded Richard Averitte, Marketing Director for Smithfields Chicken N Bar-B-Q. Their work exceeded our expectations and we are very pleased with the results.

The final presentation that was made by the MIE 411 student group to decision-makers at Smithfields Chicken N Bar-B-Q can be viewed on the restaurants official blog at http://scnbnc.com/blog/.

For more information about the NCSU College of Managements Entrepreneurship undergraduate program, please visit http://mgt.ncsu.edu/undergraduate/current/BusMgt_undergrad/entrepreneurship.php, or call the College directly at 919-515-5565. For more information about Smithfields Chicken N Bar-B-Q®, please visit http://www.SCNBNC.com or call 919-852-1742.

________________________________________

About Smithfields Chicken N Bar-B-Q
Smithfields Chicken N Bar-B-Q has a 40-year history serving the finest fried chicken and Eastern-North-Carolina-style Bar-B-Q, made fresh daily from family recipes and served in a family-friendly atmosphere. Smithfields Chicken N Bar-B-Q has over 30 locations in North Carolina as well as an online store where BBQ can be ordered and shipped anywhere in the United States. Visit http://www.SCNBNC.com/ for more information or call 919-852-1742.
 


                                         Richard Averitte
                                         919-852-1742 ext 107
                                         <a href='mailto:raveritte@scnbnc.com'>raveritte@scnbnc.com</a>]]>
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                        <HeadLine><![CDATA[Walkers Shortbread To Make Valentine's Day More Delicious Through TheNibble.com Gourmet Giveaway]]></HeadLine>
                        <DateLine>Wed, 27 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 27, 2010 )  HAUPPAUGE, NEW YORK  The world famous Walkers Shortbread bakery has teamed up with the popular gourmet food site www.TheNibble.com in an exclusive week-long Valentines Day promotion starting on February 1st.

Five lucky winners will receive packages of three Walkers delicious varieties -- Ginger Royals, Orange Royals and Chocolate Rings -- will be given away each day.  All three shortbreads have rich chocolate coatings and are made with the finest ingredients available, making them the ultimate indulgence for any time of the year.

To become eligible to win consumers can visit www.TheNibble.com and click on Gourmet Giveaway button at the top right.  To make sure that everyone who participates in TheNibble.com promotion can celebrate Valentines Day in style, Walkers is also offering a special 20% discount on all of its products. Just visit www.walkersus.com and use the code provided at TheNibble.com. 

TheNibble.com is an online magazine covering specialty foods and the gourmet life.  Its monthly contents include product reviews of foods in every category, recipes, picks of the week and many other features, articles and reference materials that are treasured by food lovers. Its a great resource for people who love to eat and drink the very best foods. 

Widely recognized as the finest shortbread in the world, Walkers products have won numerous awards for excellence and the bakery remains family owned in the highlands of Scotland.

Walkers was founded in 1898 and is the leading brand of food exported from Scotland.  The family continues to operate its original retail shop in Aberlour in the Highlands to stay in touch with its roots.  In addition to receiving the Queen's Award for Export on three occasions, Walkers has earned numerous British, Commonwealth and International awards, including a Grand Gold Medal award from Brussels-based "Monde Selection."  Walkers offer the widest range of shortbread, traditional cookies, cakes, oatcakes, meringues and puddings to over 65 countries internationally.  The company's products contain no artificial flavorings, colorings or additives and are certified kosher OUD.  Consumers unable to purchase Walkers products at nearby fine food stores can now order them by visiting www.walkersus.com.
 


                                         Jackie Markham
                                         212-687-1765 
                                         <a href='mailto:jmarkham@aol.com'>jmarkham@aol.com</a>]]>
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                        <HeadLine><![CDATA[2010 Food & Beverage Trends]]></HeadLine>
                        <DateLine>Tue, 26 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 26, 2010 )  Decatur, Ill.    Its January and competition for share of stomach is reaching a fever pitch. Americans are anxiously defining and refining their New Years resolutions, sorting through the medley of healthy eating advice and carefully scrutinizing each brand found at their favorite supermarkets. Tate & Lyle identifies four key consumer-driven trends impacting brand transition from store shelves to consumer cupboards in 2010. 


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Trend 1: Private Label Upgrade 
Formerly considered the generic step sister of national brands, private label products are stepping into the spotlight with innovative premium options that are competing for long-term share of wallet. 
 
Mintels Feb. 2008 Private Label Foods study reports that 78 percent of U.S. adults say private label products offer the same quality at a lower price than their branded counterparts. In a new report, Private Label 2010: Redefining Meaning of Brand, The Hartman Group says that 47 percent of consumers have switched from a favorite national brand to a store brand. 
 
With more than 4,000 private label products introduced in 2009 and the fluctuating economy prompting consumers to continually restructure their budgets, premium private label manufacturers are positioned to attract shoppers in 2010.
 
Make it work for you: With 57percent of consumers actively looking for ways to eat healthier and consumer willingness to pay at least 5 percent more for foods made with fiber, formulating premium private label products with the highest quality ingredients, such as PROMITOR Soluble Corn Fiber, can help add sales to P&L statements.  Manufacturing with sweeteners such as KRYSTAR® Crystalline Fructose or a zero-calorie sweetener with strong brand equity, like SPLENDA® Sucralose, can help reduce the high cost of sugar and slash production costs without altering the taste of the product. 
 
Trend 2: Green Nutrition and Production 
From reducing greenhouse gases and packaging materials to purchasing locally grown produce and foods sourced from renewable crops, Americans are displaying a greater interest in foods promoting environmental credentials. 
 
The Grocery Manufacturers Association partnered with Deloitte Consulting to conduct the Finding the Green in Todays Shoppers study featuring nearly 6,500 American shoppers. The study found that 95 percent of shoppers would buy green and 63 percent are looking for green. The study also identifies green consumers as routine, weekly shoppers who are less sensitive to price and more likely to repurchase products once theyve adopted them. 
 
As Americans become more sensitive to the impact of their choices on the environment, they are displaying their social conscious by purchasing more environmentally responsible products.
 
Make it work for you: Scrutinize the origin of your ingredients and use ingredients that are sourced from renewable crops like corn and cane sugar. Also consider how ingredients are manufactured and transported. Partner with suppliers, like Tate & Lyle, who promote low water usage and energy efficiency, have biodegradable offerings, and recycle materials, such as steam, in their manufacturing facilities.  
 
Trend 3: Cocoon Carryover
In-home dining continues to be in season as consumers become more skilled in personalizing their nutrition. According to Mintel, consumers are seeking convenience foods such as meal kits, microwaveable meals, affordable and nutritious meals, and meal tie-ins with celebrity chefs. Dinner, the leading meal occasion for healthy eating as reported by the Hartman Groups Reflections on Food, present opportunities for food manufacturers to innovate their convenience offerings across a wide range of categories. 

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Make it work for you: Use unique and ethnic flavors to enhance the taste of convenience foods, and a variety of starches to achieve familiar and new textures.
 
Trend 4: Gluten-free 911
Gluten-free products are consumed by many Americans not living with celiac disease. 
According to The Hartman Groups Gluten-Free: Context, Insights and Predictions, U.S. consumers are purchasing gluten-free products for well-being, digestive health, weight loss and nutritional value. 
 
With more than 4,000 products touting a gluten-free label now, tapping into the gluten-free market can spell additional sales growth for companies. SPINS report that the gluten-free segment is more than a $900 million business, with dollar sales escalating by 16 percent in 2008 versus the prior year.
 
Make it work for you: Look for manufacturing partners with gluten-free ingredients and R&D teams knowledgeable of formulating gluten-free products. Experiment with taste and use gluten-free starches to deliver mouthfeel and textures offered by conventional food products. 
 
About Tate & Lyle
Tate & Lyle is a world-leading renewable food and industrial ingredients company, serving a global market from more than 45 production facilities throughout the Americas, Europe and South East Asia. Our efficient, large-scale manufacturing plants turn agricultural products, corn and cane sugar, into valuable ingredients for our customers. These ingredients add taste, texture, nutrition and increased functionality to products that millions of people around the world use or consume every day. 
 
Tate & Lyles range of leading branded food ingredients includes SPLENDA® Sucralose, PROMITOR Dietary Fiber, STA-LITE® Polydextrose, Tate & Lyle Fairtrade Sugar and Lyle's Golden Syrup. Tate & Lyle also produces branded industrial ingredients including Bio-PDO, Ethylex® and STA-Lock® paper starches; and staple ingredients such as high fructose corn syrup, sugar, ethanol, citric acid and basic starches. In addition to providing a wide range of ingredients, our expert sales and product applications teams support customers by providing technical advice and proprietary consumer insight studies. 
 
Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to March 31, 2009, Tate & Lyle employed 5,718 people in its subsidiaries and joint ventures, and sales totaled $6.4 billion (£3.55 billion) http://www.tateandlyle.com
 
SPLENDA® is a trademark of McNeil Nutritionals, LLC 
 


                                         -
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                        <HeadLine><![CDATA[PARMALAT Bankruptcy News, Issue No. 114]]></HeadLine>
                        <DateLine>Sat, 23 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 23, 2010 )  FAIRLESS HILLS, Pa. -- Bankruptcy Creditors' Service, Inc., published Issue No. 114 of PARMALAT BANKRUPTCY NEWS today.  The 25-page newsletter contains stories with these headlines:


[01126] PARMA BOARD APPROVES 3RD INTERIM REPORT AT SEPT. 30, 2009
[01127] DR. BONDI & PARMALAT FINALIZE $100MM SETTLEMENT WITH BOFA
[01128] DISTRICT COURT TOSSES CASES VS. AUDITORS, BANK OF AMERICA
[01129] BANKRUPTCY APPEAL -- Parmalat re Summary Judgment Order
[01130] BANKRUPTCY APPEAL -- Dr. Bondi re Summary Judgment Order
[01131] CLASS ACTION COMPLAINT -- Hermes et al. vs. Former Execs
[01132] COURT SETS NOTICE PROGRAM FOR CLASS ACTION SETTLEMENTS
[01133] ITALIAN POLICE SEIZES C. TANZI'S EUR100-MM ART COLLECTION
[01134] PARMALAT EXPRESSES INTEREST IN BUYING BABY FOOD MAKERS
[01135] PARMALAT SETS BOARD MEETING SCHEDULE FOR 2010
[01136] PARMALAT S.P.A. APPOINTS C. GARVIN AS AUSTRALIAN UNIT CEO
[01137] PARMALAT SELLS 51% OF CENTROAMERICA TO PRODUCTOS LACTEOS
[01138] PARMALAT S.P.A. FINALIZES EUROFOOD IFSC SETTLEMENT
[01139] LAEP TO DELIST AND TAKE PARMALAT BRASIL PRIVATE
[01140] CREDITORS CONVERT WARRANTS FOR 110,090 PARMALAT SHARES
[01141] CREDITORS CONVERT WARRANTS FOR 207,500 PARMALAT SHARES
[01142] CREDITORS CONVERT WARRANTS FOR 85,986 PARMALAT SHARES


A copy of today's newsletter can be purchased on-line with a major credit card at https://ecommerce.bankrupt.com/bin/ibl_re?co_name=PARMALAT for $45. Copies of all back issues are also available for purchase at BCSI's on-line newsstand.

PARMALAT BANKRUPTCY NEWS tracks the restructuring of Dairy Holdings Ltd, Farmland Dairies LLC, Food Holdings Ltd, Milk Products of Alabama LLC, Parmalat Capital Finance Ltd, Parmalat SpA and Parmalat USA Corp.

How to Subscribe to PARMALAT BANKRUPTCY NEWS

PARMALAT BANKRUPTCY NEWS is distributed to paying subscribers by electronic mail.  New issues are published on an ad hoc basis as significant activity occurs (generally every 10 to 20 days) in the Debtors' cases.  The subscription rate is $45 per issue.  Newsletters are delivered via e-mail; invoices, transmitted following publication of each newsletter issue, arrive by fax.  Distribution to multiple individuals at the same firm is provided at no additional charge; folks outside of your firm should set-up and pay for their own subscriptions.  Subscriptions may be canceled at any time without further obligation.

To continue receiving PARMALAT BANKRUPTCY NEWS, please complete and submit the subscription form at https://ecommerce.bankrupt.com/bin/ibl_re?subco_name=PARMALAT 


                                         Peter A. Chapman
                                         (215) 945-7000
                                         <a href='mailto:peter@bankrupt.com'>peter@bankrupt.com</a>]]>
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                        <HeadLine><![CDATA[Taste Authentic New England in Maine]]></HeadLine>
                        <DateLine>Fri, 08 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 08, 2010 )  BAR HARBOR, Maine - Dont See Lobster on the Dish? It isnt Bar Harbor. In this coastal village lobster is king.  Delicate, sweet, and fresh from the docks of Frenchmans Bay, the seafood is found everywhere food is served. Diners seated on grand porches enjoy choice lobster artfully arranged on English china, while whole lobsters on paper plates are devoured with gusto by patrons of the local bar and grill.  Yet, the most popular way Bar Harbor lobsters are made is in a large kettle of water with corn on the cob, potatoes and often a few clams.  Although the lobster is actually steamed, the dish is known as the lobster bake.   In Bar Harbor, during the summer season, visitors can find a lobster bake any time of day, indoors or outdoors, at every kind of food establishment.  Some diners prefer to assist in preparing their own "bake."  The Bar Harbor Lobster Bakes will accommodate them at their establishment. While youre at it, grab a local microbrew to compliment your cuisine. Try an Island Ginger pale ale from the Atlantic Brewing Company to beat the heat of a summers day.

If upon leaving Bar Harbor, visitors aren't filled to the gill with the ocean treat, frozen lobster and other seafood can be purchased and packaged for the trip home from outlets like The Trenton Bridge Lobster Pound. Media Contact: Hailey McDonald,  hailey@atmstravelnews.com www.barharborinfo.com  Click here for Media Kit
 


                                         Hailey McDonald
                                         970-379-9363
                                         <a href='mailto:hailey@atmstravelnews.com'>hailey@atmstravelnews.com</a>]]>
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                        <HeadLine><![CDATA[Cheese, Truffles and Wine  Oh My! Pack a Healthy Appetite for Tour of Northern Italy]]></HeadLine>
                        <DateLine>Fri, 08 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 08, 2010 )  CHICAGO   When thinking of an ideal Italian vacation, many Americans settle on Tuscany  heavily populated with tourists and expectations planted by Hollywood films. However, if we were to just look a little more north, we would find one of Europeans favorite escapes  Piedmont.

This far northern region of Italy was graced by the Winter Olympics in 2006, but is much more famous for their luxury selection of wines. The area of Langhe Roero, in Piedmont, is where the Nebbiolo grape is grown. Barolo and Barbaresco, maybe the most important wines in Italy, are made from Nebbiolo, which originated here with some early varieties going back to the 13th century. With iExplore, foodies everywhere will revel in the tasty experiences offered up on this 7-day, privately-guided tour.

Travelers will thrill their taste buds as they sample savory porcini mushrooms, Piedmontese beef, rich truffles, and cheeses of high Langa. Taste is not the only sense that will be treated on this trip. iExplore has arranged  soft-adventure cycling and walking tours through the villages and vineyards etched into the striking Italian Alps. Guests feast their eyes upon snow capped mountain tops (even in the summer) and streams so turquoise that even the best cameras cannot capture their beauty.  iExplore takes travelers through the intimate details of Piedmont cuisine visiting a Ethnographic Museum displaying food and wine history, a  truffle emporium,  a corkscrew collector and taking cooking classes at Castello di Verduno.

Named as one of National Geographics Best Adventure Travel Companies on Earth, the iExplore team prides themselves on catering to every travelers needs and concerns as well as offering supreme flexibility on each of their itineraries. There are multiple departure dates year round in 2010. Prices start at $ 6,295 per person and include lodging, planned activities, and most meals. Hailey McDonald. 970-379-9363, hailey@atmstravelnews.com, www.iexplore.com, Photos available. Click here for media kit.
 


                                         Hailey McDonald
                                         970-379-9363
                                         <a href='mailto:hailey@atmstravelnews.com'>hailey@atmstravelnews.com</a>]]>
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                        <HeadLine><![CDATA[Smithfields Chicken N Bar-B-Q Welcomes Home Adopted United States Navy Unit]]></HeadLine>
                        <DateLine>Fri, 08 Jan 2010 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 08, 2010 )  Cary, NC  Smithfields Chicken N Bar-B-Q is proud to announce that Richard Averitte, Marketing Director, was presented with a token of appreciation by Operations Specialist and Rescue Swimmer, Jamie Franks, of the United State Navy Explosive Ordinance Disposal (EOD) Mobile Unit Three, on Thursday, December 17th, 2009.

Frankss unit, stationed out of San Diego, CA, was deployed to southern Afghanistan in support of Operation Enduring Freedom. Franks became a fan on the Smithfields Chicken N Bar-B-Q Facebook page (http://www.facebook.com/scnbnc) and wrote on the pages wall that he grew up in Smithfield, North Carolina and that eating at Smithfields Chicken N BBQ is always a MANDATORY event when Im at home on leave.

The small, personal connection grew into something much bigger for the restaurant over the next few months. With the support of its stores and the local community, Smithfield's Chicken N Bar-B-Q's Freedom Week was a great success, encouraging diners to contribute items to be shipped to troops serving overseas, where Frankss unit was serving. The program even garnered the support of UNC basketball coach, Roy Williams. (http://scnbnc.com/blog/?p=688)  

Just in time for the holidays, Smithfields Chicken N Bar-B-Q was able to welcome Franks home with a special lunch for the specialist and his family at the Garner, NC location at Highways 40 and 42, on Thursday, December 17th, 2009. At the lunch, Franks presented Averitte with a commemorative oar, completed with hand-braided dressings and coins. It will be prominently displayed at the Garner location.

It was an honor to finally meet Jamie. The token of appreciation from his unit was totally unexpected and touching, says Averitte. Pictures and video from the event, including the commemorative oar, can be viewed on the Smithfields Chicken N Bar-B-Q blog at http://www.SCNBNC.com/blog/. 

________________________________________

About Smithfields Chicken N Bar-B-Q
Smithfields Chicken N Bar-B-Q has a 40-year history serving the finest fried chicken and Eastern-North-Carolina-style Bar-B-Q, made fresh daily from family recipes and served in a family-friendly atmosphere. Smithfields Chicken N Bar-B-Q has over 30 locations in North Carolina as well as an online store where BBQ can be ordered and shipped anywhere in the United States. Visit http://www.SCNBNC.com/ for more information or call 919-852-1742.

 


                                         Richard Averitte
                                         919-656-6987
                                         <a href='mailto:raveritte@scnbnc.com'>raveritte@scnbnc.com</a>]]>
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                        <HeadLine><![CDATA[Food Safety: EmailWire.Com Press Release Services Recommends free Webinar on Food Safety Certification Standards Series]]></HeadLine>
                        <DateLine>Mon, 04 Jan 2010 00:00:00 -0800</DateLine>
                    </NewsLines>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, January 04, 2010 )  Houston, TX  Press release distribution services with SEO press releases, EmailWire.Com ( http://www.emailwire.com ) recommends free webinar on "Food Safety Certification Standards Series: IFS - Focused on the US:" http://groupweb.tradepub.com/free/w_dnvi16/. 

Join Stephan Tromp, Managing Director - IFS, and Kathleen Wybourn, Director Food Safety Solutions - DNV, for a live webinar where they will present the requirements of the IFS standard and the necessary steps on how to become certified.

IFS is a practical GFSI benchmarked standard accepted in the US and has many benefits including:

    * Easily adaptable for new food law, best practices, and new processes
    * Cost-effective and a clear cost structure with no hidden fees
    * Risk-based so you can develop your own solutions
    * Audit Express Software which shows you what will be checked by the auditor for each requirement

Presenters
Stephan Tromp Managing Director, IFS

Kathy Wybourn
Director of Food Safety Solutions, DNV

When
January 22, 2010
12pm-2pm EST / 11am-1pm CST / 9am-11am PST

Duration
1 hour and 30 min (includes a 15 min. Q&A)
 

About EmailWire.Com 
EmailWire.com helps companies to publish and distribute their press releases. This online press release distribution company has experience in SEO press release distribution and newswire services. Emailwire.com uses Web 2.0,  social media  networking, co-branding, viral marketing, XML, RSS, FTP feeds and E-mail alerts to distribute SEO press releases to journalists, consumers, major newswires, syndication services, vertical and social media network news websites, blogs, news sites of radio and television stations; news sites of newspapers, magazines and trade publications. The company's press release distribution efforts does not only help clients reach their target audiences, but helps companies with search engine marketing (SEM) to achieve high ranking in search engine results pages (SERP).   

EmailWire.Com currently offers Web 2.0 unlimited SEO press release distribution for $999 per year, $599 for six months or $99/month at 
http://www.emailwire.com/publications/unlimited_press_release_distribution.php/. EmailWire.com's press releases are archived and indexed by all major search engines for SERP displays. EmailWire.Com is online Press Release distribution service with guaranteed results.(TM).

 

About GroupWeb Media LLC 
GroupWeb Media LLC ( http://www.groupweb.com ) company that specializes in online press release services, press release distribution, newswire services, news aggregation and dissemination. GroupWeb Media LLC operates  regional and vertical portals that deliver news to targeted audiences.
 
###

  


                                         Press Release Distribution Staff
                                         281-645-4081
                                         <a href='mailto:info@groupweb.com'>info@groupweb.com</a>]]>
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                        <HeadLine><![CDATA[Lose That Holiday Weight Now with the Fat Burning Furnace]]></HeadLine>
                        <DateLine>Sat, 26 Dec 2009 00:00:00 -0800</DateLine>
                    </NewsLines>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 26, 2009 )  Dallas - Nothing like Christmas. Tons of food and holiday cheer. While it takes away from your bottom line the holidays undoubtedly add to your waistline. Seeing as it time for the New Year's resolution why don't you kick off your weight loss goals with a product that actually guides you phenomenal results? That is exactly what you get with the Fat Burning Furnace.

Buy the Fat Burning Furnace today for this special end of the year price - http://bit.ly/52Ijew

Just what do you get with the Fat Burning Furnace? 

You get the Fat Burning Blueprint: My brand new, lightning fast fat loss system gives you the exact step by step plan to igniting your fat burning furnace. You will experience 24 hour a day, 7 days a week fat burning. And this is permanent fat loss, not temporary water loss... guaranteed.
 
You get a full year of personal e-mail coaching:  If at any point you have a question about any part of this simple program, e-mail us. This is our  private e-mail address, not some dead link to an email robot. Have a specific issue... or maybe you just need some extra motivation, drop us a note and either Kalen or I will personally respond! (Just 3 months with the Deluxe plan, the full year is only with the Ultimate plan.)
 
You get a full year of product updates:  Even though we believe this is the best fat loss system on the planet, I'm always studying and searching to find faster, easier and longer-lasting ways to burn fat and keep it off. Others might charge you for these updates. But not FBF. For a full year, all updates are free... if you act now!
 
You get the FBF Ultimate Success Toolkit:  Here you get the workout charts for all levels of experience, a progress tracker so you can keep tabs on your improvements, and a metabolic rate calculator which tells you how many calories you're going to be needing each day for maximum fat loss. And that's just for starters! I'll also include my body fat percentage analyzer so you can feel confident that you're losing pure body fat and not water!

Try it today risk free at - http://bit.ly/52Ijew
 


                                         Alex Chavers
                                         4785225
                                         <a href='mailto:achav07@gmail.com'>achav07@gmail.com</a>]]>
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                        <HeadLine><![CDATA[PILGRIM'S PRIDE Bankruptcy News, Issue No. 29]]></HeadLine>
                        <DateLine>Wed, 16 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 16, 2009 )  FAIRLESS HILLS, Pa. -- Bankruptcy Creditors' Service, Inc., published Issue No. 29 of PILGRIM'S PRIDE BANKRUPTCY NEWS today.  The 27-page newsletter contains stories with these headlines:

[00591] COURT CONFIRMS PILGRIM'S PRIDE PLAN OF REORGANIZATION
[00592] COURT APPROVES $1.750-BIL. EXIT FINANCING FACILITY
[00593] COURT APPROVES STOCKHOLDERS AGREEMENT WITH JBS USA
[00594] JBS TO SELL $2.5-BIL. BONDS TO FINANCE PPC ACQUISITION
[00595] PPC TO OFFER 3,085,656 SHARES OF STOCK TO DON JACKSON
[00596] DEBTORS' MOTION TO SELL OWNERSHIP INTEREST IN ITALIANNI'S
[00597] DEBTORS' MOTION TO AMEND AND ASSUME WACHOVIA LEASES
[00598] DEBTORS' MOTION TO AMEND AND ASSUME FARM CREDIT LEASES
[00599] DEBTORS' MOTION TO AMEND AND ASSUME PNC EQUIPMENT LEASES
[00600] DEBTORS' MOTION TO AMEND & ASSUME KEY EQUIPMENT LEASES
[00601] DEBTORS' MOTION TO ENTER INTO STIPULATION WITH FM GLOBAL
[00602] DEBTORS' MOTION TO AMEND & ASSUME LEASEPLAN USA PACTS
[00603] DEBTORS' OMNIBUS OBJECTION TO U.S. TREASURY-IRS CLAIMS
[00604] DEBTORS' OMNIBUS OBJECTION TO SATISFIED CLAIMS
[00605] DEBTORS' OMNIBUS OBJECTION TO NO-LIABILITY CLAIMS
[00606] C. WHEELER'S MOTION TO LIFT STAY TO PERMIT LITIGATION
[00607] D. TRAYLOR JR.'S MOTION TO ALLOW LATE-FILED CLAIM
[00608] MAC TRAILER'S APPLICATION FOR ALLOWANCE OF ADMIN. CLAIM
[00609] MONTHLY OPERATING REPORT -- Ended November 28, 2009

A copy of today's newsletter can be purchased on-line with a major credit card at https://ecommerce.bankrupt.com/bin/ibl_re?co_name=PILGRIM'S|PRIDE for $45. Copies of all back issues are also available for purchase at BCSI's on-line newsstand.

PILGRIM'S PRIDE BANKRUPTCY NEWS tracks the restructuring of Pilgrim's Pride Corp (aka Wampler Foods Inc).

How to Subscribe to PILGRIM'S PRIDE BANKRUPTCY NEWS

PILGRIM'S PRIDE BANKRUPTCY NEWS is distributed to paying subscribers by electronic mail.  New issues are published on an ad hoc basis as significant activity occurs (generally every 10 to 20 days) in the Debtors' cases.  The subscription rate is $45 per issue.  Newsletters are delivered via e-mail; invoices, transmitted following publication of each newsletter issue, arrive by fax.  Distribution to multiple individuals at the same firm is provided at no additional charge; folks outside of your firm should set-up and pay for their own subscriptions.  Subscriptions may be canceled at any time without further obligation.

To continue receiving PILGRIM'S PRIDE BANKRUPTCY NEWS, please complete and submit the subscription form at https://ecommerce.bankrupt.com/bin/ibl_re?subco_name=PILGRIM'S|PRIDE
 


                                         Peter A. Chapman
                                         (215) 945-7000
                                         <a href='mailto:peter@bankrupt.com'>peter@bankrupt.com</a>]]>
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                        <HeadLine><![CDATA[Smithfields Chicken N Bar-B-Q Partners with SAFEchild]]></HeadLine>
                        <DateLine>Sat, 12 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 12, 2009 )  (Cary, NC)  Smithfields Chicken N Bar-B-Q is happy to announce that they have continued, and extended, their community relations and support with yet another non-profit partnership from the communities in which they serve. The family-oriented restaurant group will be providing SAFEchild, a Raleigh-NC based organization, with a meal for their PLUS program graduation ceremonies, as well as, a monthly meal for the Crianza Con Carino program.

Both of these programs continue the goals of SAFEchild in working with parents, families, and caregivers to create nurturing environments for children, free from abuse and neglect. The Parents Learning, Understanding, Sharing (PLUS) program uses children's literature to encourage cooperation and helps families develop good communication skills and manage stress and anger during a 12-week program. The Crianza Con Carino program is a 12 to 24-week family education program that blends child-rearing information with social supports to strengthen Spanish-speaking families living in Wake County.

A 14% reduction to this years budget affected SAFEchilds ability to provide the types of nutritious meals we like to for the families in our group programs. Thanks to the generosity of community partners like Smithfields Chicken N Bar-B-Q, we are able to offer our families the opportunity to sit down together for a good meal before their group session begins, said Marjorie Menestres, Executive Director at SAFEchild.

SAFEchild is thrilled to have been chosen as a community partner by Smithfield Chicken N Bar-B-Q. SAFEchild has been committed to eliminating child abuse in Wake County by helping adults and children create nurturing environments free from abuse and neglect since 1992, added Menestres.

Smithfields Chicken N Bar-B-Q is a family-owned company that embraces the importance and value of family in our communities, says Richard Averitte, Marketing Director for Smithfields Chicken N Bar-B-Q. The programs that SAFEchild has created in our area are helping to improve the lives of so many. We are truly honored to have the opportunity to help support them and the families they are serving. 

For more information about SAFEchild, the PLUS program, or the Crianza Con Carino program, please contact Linda Nunnallee at 919-743-6140 or lnunnallee@safechildnc.org. For more information about Smithfields Chicken N Bar-B-Q®, visit http://www.SCNBNC.com or call 919-852-1742.
________________________________________

About Smithfields Chicken N Bar-B-Q
Smithfields Chicken N Bar-B-Q has a 40-year history serving the finest fried chicken and Eastern-North-Carolina-style Bar-B-Q, made fresh daily from family recipes and served in a family-friendly atmosphere. Smithfields Chicken N Bar-B-Q has over 30 locations in North Carolina as well as an online store where BBQ can be ordered and shipped anywhere in the United States. Visit http://www.SCNBNC.com/ for more information or call 919-852-1742.

About SAFEchild
SAFEchild works with parents, families and caregivers to create nurturing environments for children, free from abuse and neglect. With the ultimate vision of eliminating child abuse in Wake County, SAFEchild delivers support and education to families by helping them break negative parenting patterns, improve communication and relationship skills, and take advantage of community resources. Learn how you can partner with SAFEchild to improve your own life and the life of the community by visiting http://www.SAFEchildnc.org/ or by calling 919-743-6140. 
 


                                         Richard Averitte
                                         919 852 1742
                                         <a href='mailto:raveritte@scnbnc.com'>raveritte@scnbnc.com</a>]]>
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                        <HeadLine><![CDATA[Lady Mends Tea Salon Celebrates the Festive Season With Walkers Shortbreads Holiday Tea Week Starting Sunday, Dec. 14th ]]></HeadLine>
                        <DateLine>Fri, 11 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 11, 2009 )  HAUPPAUGE, NEW YORK  The Victorian elegance of Lady Mendl's Tea Salon in New York City will be the charming setting for Walkers Shortbreads Holiday Tea Week starting Sunday, December 14th.  The weeklong celebration will highlight Walkers Shortbread, a favorite with cookie connoisseurs the world over.  

Lady Mendls will be decked out with holiday decorations, including Walkers decorative accents and gifts underneath the Victorian Christmas tree.  Guests will enjoy a personal visit at their table by internationally acclaimed afternoon tea authority Ellen Easton on Tuesday, December 15th and Friday, December 18th.  Learn the proper tea etiquette, fun facts and the properties of the tea being served!  Lady Mendls General Manager Shawn Rettstatt will offer tours throughout the week and an insider look at the salon.

Holiday teas at Lady Mendls are getting more popular every year as guests enjoy a respite from their hectic schedules and indulge their senses with luscious offerings in the salons unique setting.

Lady Mendls five course tea service includes delicate and delicious sandwiches, fresh baked scones, clotted cream and jams along with a collection of fine teas.  In honor of the festive season, Walkers Festive Shapes, whimsically-shaped Christmas trees, bells, stars and Santa shortbread, will be served for the final course.  Each guest will receive a complimentary package of Walkers award-winning shortbread to take away with them.   

Tea salon guests will also have a chance to win a gift basket filled with Walkers products as well as a Teddy Bear dressed in the company's internationally famous red tartan plaid. 

Tea will be served Monday through Friday at 12pm, 3pm and 5pm.  On Saturday and Sunday tea service will be held at 12pm, 2:30pm and 5pm.  For reservations tele: 212-533-4466.  

Lady Mendls Tea Salon is located in The Inn at Irving Place, which is situated at 56 Irving Place between 17th and 18th Streets just south of Gramercy Park in one of New York City's most historic neighborhoods.  The quiet tree-lined streets are famous for their landmark architecture as well as the many authors who lived in, and were inspired by, the neighborhood.  

Walkers was founded in 1898 and is the leading brand of food exported from Scotland.  The family continues to operate its original retail shop in Aberlour in the Highlands to stay in touch with its roots.  In addition to receiving the Queen's Award for Export on three occasions, Walkers has earned numerous British, Commonwealth and International awards, including a Grand Gold Medal award from Brussels-based "Monde Selection."  Walkers offer the widest range of shortbread, traditional cookies, cakes, oatcakes, meringues and puddings to over 65 countries internationally.  The company's products contain no artificial flavorings, colorings or additives and are certified kosher OUD.  Consumers unable to purchase Walkers products at nearby fine food stores can now order them by visiting www.walkersus.com.
   


                                         Jackie Markham
                                         212.687.1765
                                         <a href='mailto:jmarkham@aol.com'>jmarkham@aol.com</a>]]>
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                        <HeadLine><![CDATA[PILGRIM'S PRIDE Bankruptcy News, Issue No. 28]]></HeadLine>
                        <DateLine>Thu, 10 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 10, 2009 )  FAIRLESS HILLS, Pa. -- Bankruptcy Creditors' Service, Inc., published Issue No. 28 of PILGRIM'S PRIDE BANKRUPTCY NEWS today.  The 19-page newsletter contains stories with these headlines:

[00575] JUDGE LYNN TO CONFIRM PILGRIM'S PRIDE'S CHAPTER 11 PLAN
[00576] PLAN CONFIRMATION OBJECTION -- U.S. Trustee
[00577] PLAN CONFIRMATION OBJECTION -- Noteholders
[00578] PLAN CONFIRMATION OBJECTION -- Lessors
[00579] PLAN CONFIRMATION OBJECTION -- J. Hall and J. Rocha
[00580] PLAN CONFIRMATION OBJECTION -- Taxing Authorities
[00581] PLAN CONFIRMATION OBJECTION -- PPC Growers
[00582] PLAN CONFIRMATION OBJECTION -- Individual Claimants
[00583] PLAN CONFIRMATION OBJECTION -- FMC Corporation
[00584] ORIC'S RESERVATION OF RIGHTS RELATED TO AMENDED PLAN
[00585] OBJECTIONS TO DEBTORS' PROPOSED CURE AMOUNTS UNDER PLAN
[00586] DEBTORS' OMNIBUS RESPONSE TO PLAN CONFIRMATION OBJECTIONS
[00587] DEBTORS' MOTION TO OBTAIN $450-MIL. DIP FINANCING
[00588] DEBTORS' MOTION TO SELL DALTON, GA. PROPERTY FOR $118,000
[00589] DEBTORS' MOTION TO SETTLE DISPUTE W/ FLSA SC PLAINTIFFS
[00590] DEBTORS' MOTION TO PAY OFFICERS' LEGAL COSTS IN RICO SUIT

A copy of today's newsletter can be purchased on-line with a major credit card at https://ecommerce.bankrupt.com/bin/ibl_re?co_name=PILGRIM'S|PRIDE for $45. Copies of all back issues are also available for purchase at BCSI's on-line newsstand.

PILGRIM'S PRIDE BANKRUPTCY NEWS tracks the restructuring of Pilgrim's Pride Corp (aka Wampler Foods Inc).

How to Subscribe to PILGRIM'S PRIDE BANKRUPTCY NEWS

PILGRIM'S PRIDE BANKRUPTCY NEWS is distributed to paying subscribers by electronic mail.  New issues are published on an ad hoc basis as significant activity occurs (generally every 10 to 20 days) in the Debtors' cases.  The subscription rate is $45 per issue.  Newsletters are delivered via e-mail; invoices, transmitted following publication of each newsletter issue, arrive by fax.  Distribution to multiple individuals at the same firm is provided at no additional charge; folks outside of your firm should set-up and pay for their own subscriptions.  Subscriptions may be canceled at any time without further obligation.

To continue receiving PILGRIM'S PRIDE BANKRUPTCY NEWS, please complete and submit the subscription form at https://ecommerce.bankrupt.com/bin/ibl_re?subco_name=PILGRIM'S|PRIDE
 


                                         Peter A. Chapman
                                         (215) 945-7000
                                         <a href='mailto:peter@bankrupt.com'>peter@bankrupt.com</a>]]>
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                        <HeadLine><![CDATA[Texas crop, weather: Winter hits hard; slows cotton, peanut harvests]]></HeadLine>
                        <DateLine>Tue, 08 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 08, 2009 )  COLLEGE STATION - - Winter weather slowed the cotton harvest in the western parts of the state, according to Texas AgriLife Extension Service personnel. The wet, cold weather also slowed or halted other field activities, but where there was accompanying moisture, winter pastures and wheat benefited, AgriLife Extension reports stated.

"When winter decided to come, it hit hard, said Ryan Martin, AgriLife Extension agent in Motley County, southeast of Amarillo. Temperatures have been ranging in the teens every morning with a hard frost. Earlier this week we received some moisture in the form of rain and sleet, and a small amount of snow. Although this has slowed down harvest, it has been a blessing for pastures and rangeland.

However, the weather was a mixed blessing for some wheat producers, said Brad Easterling, AgriLife Extension agent in Baylor County, southwest of Wichita Falls.

The cold weather throughout the week slowed germination of existing wheat fields, Easterling reported. Most wheat has been sown except for what little will go in behind cotton. Most wheat looks good at this time.

The earlier-than-usual cold weather may just allow gins to play catch up, said John Senter, AgriLife Extension agent in Mitchell County, west of Abilene.

Strong cold fronts moved through the county, bringing below-average temps with rainfall, sleet and snow, Senter said. The badly needed wet conditions have stopped all cotton harvest and will force gins to operate with modules on gin yards as fields are far too wet to allow module trucks to operate. However, with growing module numbers at gins, there is ample number to gin for three or four days and allow dry-up.

Other AgriLife Extension agents noted that although the cold, wet weather stressed cattle somewhat, the stress was offset by promised improvement in winter grazing. However, in many parts of the state, late planting of winter forages meant grazing was still scant, and the colder temperatures slowed further growth. Livestock producers had to fill the forage gap with increased feeding of hay and other supplements.

The following summaries were compiled by AgriLife Extension district reporters:

CENTRAL: Cold fronts brought rain, helping maintain high soil moisture. Most of the region received a freeze, which stopped all warm-season grass growth and ended hay production. Most producers planned to use standing forage for winter. Pecan yields ranged fair to good, depending on location and management.

COASTAL BEND: From 0.5 inch to 2 inches of rain was followed by sleet, snow flurries and a hard freeze. Farmers were not doing any field work due to wet soils. Soil moisture levels were good.

EAST: Parts of the region received as much as 4 inches of rain, followed by the first freeze of the year, ending the growing season. Winter oats, rye and wheat pastures made good growth. Livestock producers were feeding hay and other supplements. Cattle were in fair to good condition and fall calving continued. Milk prices rose somewhat, but dairy producers were still suffering. Feral hogs continued to be active.

FAR WEST: The pecan and cotton harvests were put on hold because of snow and rain. From 2 inches to 10 inches of snow fell. Fields were too wet for any farming activity. The main cotton harvest was finished, but many modules remained in the field. The harvesting of cotton that set up a second fruiting set awaited drier conditions. The red chile harvest was finished. Fall-planted onions and alfalfa were dormant. Winter wheat growth slowed because of low temperatures.

NORTH: Soil-moisture levels were in the surplus range for most of the region. Some counties had rain and colder temperatures with a little snow. The wet conditions halted all field work. There were also reports of frost and hard freezes. It was getting too late for further wheat planting. The soybeans, sorghum and cotton harvests were finished. The cold, wet weather was hard on livestock, but most appeared to be in good shape going into the winter. Recent rain has created increased runoff from silage and dairy lagoons. Under the threat of EPA inspections, already stressed dairy producers were struggling to keep lagoons at appropriate levels with the excessive rainfall. Because winter pastures were not ready for grazing, many cattle producers were forced to provide considerable amounts of supplemental feed and hay. Peach producers began pruning trees. Feral hogs and the damage they cause to pastures and crops increased.

PANHANDLE: Much colder temperatures ruled throughout the region. Soil moisture levels were short, and all areas could use some moisture. Some cotton was still being harvested, with the harvest expected to be completed by Christmas. Dryland wheat was stressed by low temperatures and dry conditions. Cattle producers spent more time supplementing cattle and breaking ice in stock water tanks. Rangeland deteriorated, with most counties reporting it to be in poor to fair condition.

ROLLING PLAINS: Winter hit hard in parts of the district. Rain, sleet and a small amount of snow were followed by a hard freeze in some counties. The moisture damped down the cotton harvest but was a blessing for wheat, pastures and rangeland. The moisture also helped wild rye and winter weeds grow. Livestock producers were feeding cows supplemental protein on a regular basis but did not need to feed hay. More than an average number of stocker cattle were put on wheat. Most of the wheat producers in the district reported they had completed or nearly completed planting. Some wheat producers found rust in some varieties. There were a few reports of worm damage. Insect activity was otherwise low, while greenbugs were present but not at economically significant thresholds. The pecan harvest was in full swing with good yields and average quality.

 

SOUTH: With the exception of Webb and Cameron counties, all counties reported adequate soil moisture levels. Cold, overcast weather with some rain slowed field activity and peanut harvesting in the northern part of the region. Two inches of rain fell in the eastern part of the region. The recent rain helped dryland wheat and oats in the western part of the region. Cabbage and spinach harvesting resumed where fields were dry enough. In the southern part of the region, crops were progressing well, forage availability was fair and the tomato harvest began. Warm-season forage production ended due to low temperatures, but it was expected that with continued moisture, cool-season native grasses should provide good grazing. Livestock were in fair condition. Stock tank water levels remained the limiting factor. Livestock producers were increasing supplemental feed rations due to cold and wet weather.

SOUTH PLAINS: A cold blast came to the region. The high on Dec. 3 was 30 degrees; on Dec. 4, temperatures ranged from 18 to 36 degrees, with from 0.5 inch to 3 inches of snow. Soil moisture was short to adequate. The cotton and sorghum harvests were nearly complete. Many gins were about two-thirds finished ginning. Winter wheat continued to mature. Pastures and rangeland were in poor to fair condition. The cold weather stressed area livestock, and producers continued with supplemental feeding.

SOUTHWEST: There was a hard freeze Dec. 5, with lows in the low 20s. The impact on vegetable crops was not yet known, but losses were expected. The only other frost this fall was light and did not occur in all areas, so some crops may not have developed adequate cold tolerance. The pecan harvest was nearly complete. The lettuce, cabbage and spinach harvests continued. Producers were preparing fields for potato planting, which should begin soon after Christmas.

WEST CENTRAL: The region had lower-than-normal temperatures with freezing rain in many areas. The cotton harvest slowed due to wet conditions, but field activity was expected to pick up as fields dried out. Small grain fields were progressing well. Rangeland and pastures were improving as cool-season grasses began growing after recent moisture. Livestock remained in fair to good condition, and producers increased supplemental feeding. Stock pond levels were higher. The pecan harvest was also slowed by the wet weather. The crop looked good overall, but prices were down. 

-30-

###
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                                         Robert Burns
                                         903-834-6191  
                                         <a href='mailto:rd-burns@tamu.edu'>rd-burns@tamu.edu</a>]]>
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                        <HeadLine><![CDATA[PILGRIM'S PRIDE Bankruptcy News, Issue No. 27]]></HeadLine>
                        <DateLine>Wed, 02 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 02, 2009 )  FAIRLESS HILLS, Pa. -- Bankruptcy Creditors' Service, Inc., published Issue No. 27 of PILGRIM'S PRIDE BANKRUPTCY NEWS today.  The 25-page newsletter contains stories with these headlines:


[00551] PILGRIM'S PRIDE RELEASES FISCAL YEAR 2009 RESULTS
[00552] PILGRIM'S PRIDE'S REPORTS UPDATE ON LITIGATIONS
[00553] PLAN CONFIRMATION OBJECTION -- U.S. Dept. of Agriculture
[00554] DEBTORS' MOTION TO SELL DALTON, GA. PROPERTY FOR $118,000
[00555] DEBTORS' MOTION TO ASSUME GPC UTILITY SERVICE PACTS
[00556] DEBTORS' MOTION TO AMEND & ASSUME LEASEPLAN USA PACTS
[00557] DEBTORS' MOTION TO AMEND & ASSUME BALCAP LEASES
[00558] DEBTORS' 1ST OMNIBUS OBJECTION TO FLSA PLAINTIFFS CLAIMS
[00559] DEBTORS' MOTION TO AUTHORIZE ST. PAUL TO PAY ADVANCE LOSS
[00560] DEBTORS' MOTION TO PAY OFFICERS' LEGAL COSTS IN RICO SUIT
[00561] DEBTORS' MOTION TO CONFIRM ADMIN. STATUS OF 20-DAY GOODS
[00562] DEBTORS' MOTION TO EXTEND TIME TO REJECT DALLAS LEASE
[00563] DEBTORS' 2ND MOTION TO APPROVE PACT WITH CONTRACT GROWERS
[00564] DEBTORS' MOTION TO APPROVE PROCEDURES FOR SETTLING CLAIMS
[00565] DEBTORS' MOTION TO ENTER INTO STIPULATION WITH FM GLOBAL
[00566] DEBTORS' MOTION TO REJECT 699 CONTRACT-GROWER AGREEMENTS
[00567] DEBTORS' OMNIBUS OBJECTION TO SATISFIED CLAIMS
[00568] DEBTORS' OMNIBUS OBJECTION TO NO-LIABILITY CLAIMS
[00569] MPISD'S MOTION TO DETERMINE INTEREST ON TAX CLAIMS
[00570] NATCHITOCHES CITY'S MOTION TO ALLOW LATE-FILED CLAIM
[00571] INTEGRITAX'S MOTION FOR LEAVE TO FILE $90,415 CLAIM
[00572] D. TRAYLOR JR.'S MOTION TO ALLOW LATE-FILED CLAIM
[00573] C. WHEELER'S MOTION TO LIFT STAY TO PERMIT LITIGATION
[00574] 80 TRADE CREDITORS SELL CLAIMS TOTALING $2,765,629


A copy of today's newsletter can be purchased on-line with a major credit card at https://ecommerce.bankrupt.com/bin/ibl_re?co_name=PILGRIM'S|PRIDE for $45. Copies of all back issues are also available for purchase at BCSI's on-line newsstand.

PILGRIM'S PRIDE BANKRUPTCY NEWS tracks the restructuring of Pilgrim's Pride Corp (aka Wampler Foods Inc).

How to Subscribe to PILGRIM'S PRIDE BANKRUPTCY NEWS

PILGRIM'S PRIDE BANKRUPTCY NEWS is distributed to paying subscribers by electronic mail.  New issues are published on an ad hoc basis as significant activity occurs (generally every 10 to 20 days) in the Debtors' cases.  The subscription rate is $45 per issue.  Newsletters are delivered via e-mail; invoices, transmitted following publication of each newsletter issue, arrive by fax.  Distribution to multiple individuals at the same firm is provided at no additional charge; folks outside of your firm should set-up and pay for their own subscriptions.  Subscriptions may be canceled at any time without further obligation.

To continue receiving PILGRIM'S PRIDE BANKRUPTCY NEWS, please complete and submit the subscription form at https://ecommerce.bankrupt.com/bin/ibl_re?subco_name=PILGRIM'S|PRIDE 


                                         Peter A. Chapman
                                         (215) 945-7000
                                         <a href='mailto:peter@bankrupt.com'>peter@bankrupt.com</a>]]>
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                        <HeadLine><![CDATA[Take The Stress Out Of The Season With Creative And Delicious Offerings At WalkersUS.com]]></HeadLine>
                        <DateLine>Tue, 01 Dec 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, December 01, 2009 )  HAUPPAUGE, NEW YORK  Whatever your budget, Walkers Shortbread makes gift giving and entertaining only a click away at www.walkersus.com.  The exclusive offerings include such charming creations as:

Walkers Snowflake Basket  A beautiful metal holiday basket embossed with little silver snowflakes is topped with a white wicker trim that comes with an individually handcrafted wreath by The Painted Rose Floral Design Company. The wreath features hand-painted red roses that will always be in bloom along with evergreen and shiny ribbon trim. The basket contains a 12.3 oz carton of Festive Shapes Shortbread, a 7.0 oz carton of Royal Chocolate Shortbread, an 8.8 oz carton of Mini Oatcakes and a 7.9 oz carton of Mini Mincemeat Tarts.  Available at $49.99.

Walkers Snowman Jar  Friends and family won't be able to resist this frosty fellow, who is ready for the cold weather with his checkerboard patterned scarf and snowflake trim on his hat, cuffs and socks.  Standing almost 10" high, he brings nine two-packs of shortbread.  Teachers and bus drivers will be among his many fans this year.  Available at $9.99. 

Walkers Moose Jar  This moose is so cute, he's sure to please everyone. Though he's used to winter, he's obviously not taking any chances with his matching tweedy scarf, cuffs and boot toppers. His jar is filled with shortbread fingers and at almost 9" high he will add a playful touch to holiday décor and gift giving at just $8.99. 

Two for Tea Lovers - "Tea & Crumpets" Gift Set  Margaret M. Johnson's newest book, "Tea & Crumpets," has been very well received.  Walkers is favorably and endearingly mentioned in the exquisitely formatted book, which features 50 mouth-watering recipes and covers the history of British-inspired afternoon tea.  The book and an 8.8 oz. carton of Walkers Assorted Shortbread make a lovely set at $19.95.

Walkers Afternoon Tea in a Box  Everything needed for more than a month of perfect afternoon teas is included in this all-dressed-up-in-tartan covered box that's ready to go with its own handle. Forty tea bags each of Red Rose Earl Grey and Red Rose English Breakfast are accompanied by an 8.8 oz box of Walkers Scottish Biscuit Assortment, an 8.8 oz box of Walkers Scottish Biscuits for Cheese, a 5.3 oz box of Walkers Shortbread Fingers, a 5.3 oz box of Walkers Shortbread Rounds, 3 individual Twin Packs of Walkers Highlanders Shortbread, a Walkers luxury plaid tea towel and an "Afternoon Tea" booklet by noted tea authority Ellen Easton.  Available at $39.99.

Mincemeat Tarts- Perhaps no other baked delicacy embodies the taste of the holiday season as much as Walkers Mincemeat Tarts.  Made to a traditional recipe, the succulent blend of traditional mincemeat ingredients combines with a light, melt-in your mouth short crust pastry to create the definitive taste of Christmas. The 13.1 oz carton of six luxury mincemeat tarts is $8.99.  A 7.9 oz. carton of Mini Mincemeat Tarts is available at $7.99 as well as a Glenfiddich Whisky Mincemeat Tart with a generous "tot" of 12 year old Glenfiddich Malt Whisky in a 13.1 oz carton for $11.99.

Festive Shapes- Buttery and delicious Festive Shapes have become one of the most popular Walkers holiday shortbread treats.  The cookies are in the nostalgic shapes of Christmas trees, Santa faces, stars and bells.  Available in a host of sizes included a 6.2 oz. for $5.99, a 12.3 oz carton for $10.99 and a 16.0 oz octagonal tin at $28.99.

Visit Walkers Recipes to find how easy it is to use Walkers Shortbread Cookies to create desserts perfect for seasonal entertaining.  Our Walkers Shortbread Holiday Treats, Sweet Potato Pie, Chocolate Peppermint Bars and Chocolate Shortbread Truffles are just a few of the many delightful, delicious and surprisingly easy to make recipes visitors to the site will find. 

About Walkers Shortbread, Inc.
Walkers was founded in 1898 and is the leading brand of food exported from Scotland.  The family continues to operate its original retail shop in Aberlour in the Highlands to stay in touch with its roots.  In addition to receiving the Queen's Award for Export on three occasions, Walkers has earned numerous British, Commonwealth and International awards, including a Grand Gold Medal award from Brussels-based "Monde Selection."  Walkers offer the widest range of shortbread, traditional cookies, cakes, oatcakes, meringues and puddings to over 65 countries internationally.  The company's products contain no artificial flavorings, colorings or additives and are certified kosher OUD.  Consumers unable to purchase Walkers products at nearby fine food stores can now order them by visiting www.walkersus.com.
 


                                         Jackie Markham
                                         212-687-1765
                                         <a href='mailto:jmarkham@aol.com'>jmarkham@aol.com</a>]]>
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                        <HeadLine><![CDATA[Below the Mason-Dixon Line, Southern Style Sweet Iced Tea Inspires Love, Passion and Poetry]]></HeadLine>
                        <DateLine>Sun, 29 Nov 2009 00:00:00 -0800</DateLine>
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                        <DataContent><![CDATA[(EMAILWIRE.COM, November 29, 2009 ) Detroit, MI - Since the migration U-Turn of our countrys population from the rust-belt to the sun-belt, traditions have been taking a beating from entrepreneurs wanting to cash in on great-great grandmas secret recipes.  

When I moved to Boston from South Carolina, I would on occasion go into otherwise-reputable restaurants and order sweet tea, just on principle. Most of the time, the server would give me a confused look and say, "I can bring you sugar with your iced tea..."  And then, I would then explain how proper sweet tea is made.  Only the servers with patience and manners would listen.

It's drop dead-simple: make tea and put the sugar in while it's hot, then cool and ice it. That's all. Maybe some mint, maybe a bit of lemon. 

But some sort of magic happens, and you end up with a pitcher of this beverage about which poems are written, which brings to mind slow lazy sitting-on-the-porch days and gracefully sprawling oak trees, which prompted Georgia legislators in 2003 to try to pass a law mandated any restaurant that served Iced Tea on its menu also had to offer sweet iced tea.

    God rested on the seventh day, but early in the morning,
    before the sun strained into the Southern sky,
    she made sweet tea from scratch. She boiled the water
    in a black kettle, put in the orange pekoe bags
    and let them stand as the water perked, and then
    she did what gods know what to do: she heaped in the Dixie
    Crystal sugar while the brew was still warm as the day.
            -From "Sweet Tea", by John Lane

Where I come from, southern style sweet Iced Tea is served all year round with every meal.  Southerners drink it by the gallons.  If you order a glass of tea in a southern establishment, you will receive sweet iced tea.  Furthermore, if you are dining in a family owned restaurant, you will more than likely have the pleasure to taste the owners family recipe.

In North Carolina southern style sweet tea is called, "the wine of the south." Glasses brimming full can be found in almost every home or restaurant; however, you would have to look long and hard to find a glass of sweet tea a diabetic could drink without worry.

So drink your southern style sweet iced tea knowing you're doing a good thing for your soul as you savor each and every drop. 

Ralph Waldo Emerson said it best, "There is a great deal of poetry and fine sentiment in a chest of tea." I bet he knew how to brew a cup of beautiful sweet tea from that chest!

This article was submitted by Rick McQueen, founder and owner of Grandads Sweet Tea located in Detroit, Michigan.  




This article was submitted by Rick McQueen, founder and owner of Grandads Sweet Tea located in Detroit, Michigan.  The recipe for McQeens southern style sweet iced tea has been handed down from his grandparents.  After years of his familys enjoyment, McQueen took his kitchen-made product to a brewery in Detroit.  Distribution grew from his neighborhood to the Midwest in six months.  Offers to distribute Grandads Sweet Tea are being considered for Canada, Mexico, Europe and Australia.
   


                                         Rick McQueen
                                         313-212-6564
                                         <a href='mailto:grandadssweettea@gmail.com'>grandadssweettea@gmail.com</a>]]>
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