Continuing Education: Winning Consumers in a Non-GMO Marketplace Webinar

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FCS Professionals members are invited to participate in a complimentary webinar sponsored by Ingredion on Monday, October 17 at 1:00 p.m.  The title of the program is “Winning Consumers in a Non-GMO Marketplace”.

From the website:  Now more than ever, consumers are paying attention to “non-GMO” claims on food and beverage labels. Be better prepared to make non-GMO supply decisions and gain the latest consumer insights to help you market your non-GMO products effectively. Join the experts for this content-rich webinar comprised of two short segments:

 

  • What consumers know, think and how they make decisions relative to GMOs today
  • Expert insights into non-GMO sourcing and supply chain implications

Webinar is free but you must register in advance here

October Feature: Travels and Tourism

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Each month the blog will feature a specific theme.  October’s theme is “Travels and Tourism” and will have articles throughout related to it.  Our first feature article is from Deb Zwiefelhofer discussing  a recent day trip to the St. Cloud area. 

Day-Tripping to St. Cloud Minnesota

Recently a couple of college friends and I met up for a girls’ day in St. Cloud. I grew up in that area and was not expecting much in the way of unique and different!  I am glad to say the three stops we made on a Friday in September scored five stars with all of us. If you are looking for a nice ‘day trip’ I highly recommend the route we took and the stops we made.

Our first stop was The Grand Depot right off I-94 and Highway 23. This is a ‘foodies’ heaven for shopping and tasting. The Depot is a several times moved and renovated 1912 train depot – beautiful building as most old train depots seem to be! Currently there are two shops, Accentric and Corks and Casks, with another store planned to open soon. Our little group spent almost 2 hours oohing and ahhing over the various kitchen items, fun foods (and samples) and awesome gift ideas. This is the place to go if you are looking for a clever gift or that elusive kitchen tool!

After all the samples at Accentric in The Grand Depot, we probably didn’t need to eat lunch but it was noon and therefore lunch time! So, lunch was at Jules’ Bistro which is a quaint little restaurant and art shop located in the downtown area. They feature (and sell) work of local artists as part of their décor so there is more shopping here too. The “half” salad that I had with my homemade creamy chicken dumpling soup was seriously generous in size and wonderful. The salad and soup choices my friends made were satisfying to them too! We all shared two desserts – a crème brule and a chocolate cake – both earning two thumbs up. The menu offers a variety of sandwiches, wraps, pizza, salads, soups and desserts. They also serve breakfast and offer wine and beer. Someone of any age would surely find something on the menu at Jules’. Foods are sourced locally and homemade daily. The portions were hardy and the flavors were amazing. Prices were reasonable and in line with other eating establishments. It has been rated 4 out of 5 stars but our little group of three gave it 5 out of 5.

Our third, and final, destination for the day was the Munsinger and Clemens Gardens. These gardens sit along the Mississippi river and offer different kinds of beauty as they goes through the growing season. The roses are something to behold when in full bloom – we were a bit late for that but we did get to see all the fall flowers in their glory! You can stroll through the gardens (and gift shop) as leisurely or as quickly as you like. We probably spent another two hours wandering the different areas playing ‘name that plant’. Fortunately for us they had arborists and garden workers wondering around to identify the many plants that we could not name.

You can find out more about each of these destinations on their respective websites, which are linked in this article. St. Cloud is only about 45-60 minutes from the Minneapolis/ St. Paul metro area depending on your starting point.

Summit Brewery Tour Invite

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FCS Professionals are invited to join the Institute of Packaging Professionals (IOPP) at the Summit Brewery for a tour and dinner on Thursday, October 13 from 2:30-6:00 p.m.   FCS Professionals past president Sarah Wangler is organizing this adventure!

Come learn what’s “Behind the Brew” as we tour the Summit Brewing Company and help them celebrate their 30th Anniversary.  Stroll through Summit’s history. Learn why their beers have so much character. Hear about Summit’s role in creating a sustainable planet and how they support our community. We’ll tour the packaging and bottling lines, the original and new cellars, the cooler, the racking/kegging line and we’ll look into the brewing area and the canning line.  The Director of Production will be available to answer any questions.

SCHEDULE
2:30-pm:   Check in
3:00 pm:   Presentation & Tour
5-6:00 pm: Dinner

MENU – Catered by Divine Swine

Roasted Shredded Pork Sandwiches
Roasted Shredded Beef Sandwiches
Au Gratin Potatoes
Pork Baked Beans
Pineapple Cole Slaw
Potato Chips
Brownies
Raspberry Bars
Lemon Bars

Cost:
$40 Member
$20 Students
$50 Guest (New Guests may use “BrewVIP” code at check out to get $20 off this meeting; so $30 total cost to register any new guest not currently on our email list.)

Register by noon, Monday, October 10.

Required Attire: Closed Toe shoes are required for the tour. (No sandals or flip-flops are allowed.)

Summit encourages tour attendees to bring a monetary donation or boxed or canned food for Second Harvest Heartland.

 

To register click HERE

In the News: Catching FCS Professionals Up on All the Latest!

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There are several interesting articles to share with FCS Professionals!

 

Breast Cancer:  Teen Fruit Consumption Linked to Lower Risk.  Access the article here

The 2016 Most Innovative Women in Food and Drink.  Access the article here

Can Fake Junk Food Truly Satisfy?   Access the article here

Food Tasting Too Healthy? Just Add Scent.  Access the article here

Minnesota Food Nonprofits: A Tribute to a few Hardworking Nonprofits.  Access the article here

Take a Two Week Vegetarian Challenge.  Access the article here

Cultured Coffee…the Beginning of a New Fermented Foods Revolution? Access the article here

Continuing Education: What I Learned from a Lifetime of Building Businesses Seminar October 6th

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FCS Professionals members are invited to the University of St. Thomas Opus School of Business on Thursday, October 6, 5:30-8:00 p.m. for a seminar “What I Learned from a Lifetime of Building Businesses”.  The seminar is complimentary but pre-registration is requested.

From the invite: “All entrepreneurs can benefit by learning how others succeeded: How they found their personal strength, opportunities, and business model.   This workshop offers unique life lessons from Lloyd Sigel, one of Minnesota’s great consumer marketers and a strategic advisor to companies and entrepreneurs.  Sigel will share the lessons he’s learned from a lifetime of developing successful companies, including Lloyd’s Barbeque Products, an iconic Minnesota company.”

Date: Thursday, October 6

Time: 5:30-8:00 p.m.

Location: University of St. Thomas, Minneapolis Campus, Terrance Murphy Hall Atrium & Thornton Auditorium

Cost:  Free, but pre-registration preferred.  Click here to register

 

In the News: I’ll have the Veggie Burger….

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Recently the New York Times published a feature article on the rise in popularity of “The Veggie Burger”.  No longer an afterthought, the veggie burger has become a feature on many menus.

The article can be accessed here

 

Another article of interest is about what the world’s healthiest diets have in common.  A feature on The Huffington Post can be accessed here

Continuing Education: Free Webinar “Gluten Free Baking”

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A complimentary webinar “Gluten Free Baking” will be held Tuesday, October 4th, at 12:00 CST.  The webinar is taught by Elena de la Pena, Ph.D and Jennifer North, Vice President of Beyond Celiac.

“The number of people following a gluten-free diet is on the rise, and expectations of product quality are soaring. To solve the complex challenges of creating better-quality gluten-free bakery products, formulators are seeking new ingredients and ingredient processing techniques. Gain a clearer understanding of the processing challenges of gluten-free doughs and batters through this detailed presentation, and discover new, on-trend solutions for formulating the gluten-free bakery and snack products your consumers are hungry for.”

To register click here