Judging by the number of bakery suppliers working the room at the UK Coffee Leader Summit 2009 two weeks ago, you could easily imagine 2010’s event being rebranded the UK Coffee & Bakery Bandwagon Jumpers’ Summit. And why not? With the branded coffee sector set to grow by at least another 1,000 outlets before it gets anywhere near saturation, who can blame them?Starbucks’ UK and Ireland supremo Darcy Willson-Rymer told BB that while the coffee giant was “primarily a coffee shop ser-ving great food,” food and bakery was a key development area for the coffee chains. And, with the likes of food-focused Bakers Oven, Pret A Manger, EAT and O’Brien’s classed among them, people will increasingly have to squint to distinguish what is and is not a coffee shop.”We’re going to continue to innovate and food is an important part of our business,” said Willson-Rymer, adding that the menu would continue to be reshaped to allow for healthier choices. “Health and wellness is a trend we’re seeing a lot of interest in. We recently did a big piece of work taking out trans fats, reducing salt, working in conjunction with the Food Standards Agency (FSA) and making a commitment around calories.”As such, Starbucks is now weighing up whether to include calorie counts on menu boards, following a pilot initiative from the FSA to give consumers more calorie information at the point of purchase, he revealed. “We’re looking at it and I don’t think it’s anything to be worried about,” he said. “First of all, Starbucks has a lot of options with low-fat milk, 2%, full-fat, and I think that if we publish calorie counts, we’re giving customers information to decide whether to buy one product in favour of another.”We have to be nimble and prepared to adapt,” he explained. “Customers will always want ’indulgence’ as well as ’healthy’. You have to be able to offer both. The notion that Starbucks will be all of one or all of another isn’t appropriate to us.”The view that coffee and sandwich shops, bakeries and patisseries, would be battling for the same ground over food was put forward by Jeffrey Young, MD of market analyst Allegra Strategies. “Branded coffee outlets are going to look a lot more like food outlets over time,” he said. “The markets are going to get blurrier. We think a strong food offer throughout coffee shops will be essential and there will be a greater influence through this on healthy eating.”He also warned the recession would have “a long-lasting impact on value expectations”. That was well illustrated by the premium-positioned sandwich chain Pret A Manger, which recently battled to ’unposh’ its brand as the economy nose-dived, with a 99p filter coffee launched in regional and two London shops.”This is not just a reaction to the credit crunch,” said Rebecca Hemsley, head of coffee at Pret, acknowledging that the firm’s management wanted to extend a hand to hard-pressed customers. “This is a long-term strategy to have a 99p coffee. We were concerned that we were perhaps being too posh for some people. Particularly in the regions, the feedback was that we ’looked a little bit expensive’. Having a 99p coffee helps people understand that, at Pret, it is possible to get good quality and good value.”The key to the product’s success was not cutting corners with cheaper coffee – Pret uses the coffee it has always used, she said. “It’s quite early days for us, but in the regional shops it’s doing a positive thing, because we have to build up customer loyalty outside London. If all the 99p coffee does is get people through the door, because they know they can afford to buy at least one product, it serves us well.”Indeed, Pret’s ’all below £2.50’ sandwich campaign was held up as exemplary for a premium price promotion. “They’re saying, ’that’s the most you’re going to pay’. That’s how premium brands try not to distract from their core values and don’t get dragged down into a cycle of discounting,” said Gary McCann, sales and marketing manager of Beyond the Bean. Similarly, Starbucks calls its offers ’pairings’ to improve the perception of meal deals.Preserving the premium feel of branded coffee shops is certainly key to the sector’s growth, with turnover predicted to rise by a storming £0.5bn in the next three years alone. Not only that, but a new generation of stylised, quality-obsessed independents is springing up in the UK, having migrated from Melbourne and Wellington – the Antipodean cities widely considered to be the ’ground zero’ of modern coffee culture. One of them, Matthew Clark, co-owner of five-outlet Sacred in London, said: “When we opened, the UK was five to six years behind Wellington. I expect it to catch up within a year.”—-=== Riding the recession: Insomnia Coffee, Dublin ===Are operators risking a downward spiral of discounting to entice recession-hit customers? And how easy is it to pull the plug when muffin sales on price promotion go through the roof?Gary McCann, sales and marketing manager of Beyond the Bean, observed 50+ outlet Irish coffee chain Insomnia responding last summer to falling transaction value, business and footfall with a value offer: any sandwich plus any coffee for E5. This was a huge success due to its simplicity; no terms and conditions applied and the only restriction was ’no panini’. Those people who bought coffee in the morning began buying a sandwich, where previously they hadn’t. Wastage went down, sales went up, and Insomnia dragged in a lot of new consumers.”So then what happens? Everybody copies it,” said McCann, who saw a glut of copycat promotions springing up in Dublin. “And like every promotion, the date comes where it has to stop. But everyone who has ever run a hugely successful promotion will think ’what will happen to our sales when it stops?’”Rather than retreat, Insomnia extended its promotions, offering ’any coffee plus any muffin for E3’, which sparked a sevenfold increase in muffin sales, and any panini plus any coffee for E6. The danger, warned McCann, was a risk of long-term margin loss, although short-term use can introduce new customers to your brand.”Does it spiral? When all this discounting stops, where are we going to be?” he asked. “Marks & Spencer’s £2 meal deal drove a huge amount of sales, but they pulled it two weeks ago. Sooner or later, all good things come to an end.”—-=== UK branded coffee shops: a snapshot ===* 3,790 branded coffee outlets (including food-focused operators such as Pret A Manger, Eat and O’Briens) in the UK* This is predicted to break 4,000 within 12 months and 5,000 before it hits saturation* 124 outlets were added in the past six months* Estimated market turnover of £1.6bn in 2009 (and a £2.1bn market predicted by 2012)* Stronger food offer and greater influence of healthy eating seen as major opportunitySource: Allegra Strategies UK Coffee Shop Market Update, May 2009
Artisan bakery Muffin Break has opened for business at a new store in Redhill, Surrey.The new store’s interior and exterior has a rustic, yet modern style and can provide seating for 65 customers, said the business, adding it will also create 11 new jobs.Gemma Sandells, marketing manager for Muffin Break, said the company is ambitious and always striving for continued expansion in the UK.“We are delighted to be opening a new store in Redhill,” she said. “Our menu is baked in-store, every day from scratch and this is what makes us stand out on the high street. We look forward to welcoming our new customers and to continue expanding our UK presence even further in 2017.”The new store is part of a growing series of franchisee-owned artisan bakeries, which make a wide range of food options on-site daily, using fresh ingredients.This month, Muffin Break launched its festive menu, which includes both sweet and savoury options.
Producers of other major U.S. crops, such as corn, wheat, soybeans, cotton and rice, already have this type of information, he said. Dairy and swine operators have it, too. Peanut farmers need it.Peanut Transition “The producers that have been contacted need to make sure they participate in this survey,” Fletcher said. But that’s changing. “Very little information is available about peanuts’ cost of production or the total peanut operation,” said Stanley Fletcher, coordinator of the National Center for Peanut Competitiveness and economist with the UGA College of Agricultural and Environmental Sciences. It’s funded by the farmer-supported National Peanut Board through the Southeastern Peanut Research Initiative. “Any time an issue comes up from a regulatory- or policy-type avenue, we’d be able to take these (model) farms and see how they’d be impacted,” Fletcher said. The peanut project has been developed using similar, nationally recognized models developed for other crops by the Agricultural and Food Policy Center at Texas A&M. Peanut farmers have no efficient, scientific way to know beforehand how certain issues will affect them and the industry they supply. But a University of Georgia project may soon change that. The industry is in a transition stage now, Fletcher said. In the past, the U.S. government regulated, through a price-support system, how peanuts were sold. And farmers need to know how these changes will affect their bottom lines.It would be nice to know, for example, exactly how a decision in Washington or a new growing technique might affect each peanut farm in the Southeast. But that would be impractical, if not impossible.Representative FarmsSo experts with the peanut center are doing the next best thing: they’re building representative model farms. The survey, coupled with the representative farms, could help ease the peanut industry through its current transition. It should make the “what if … ?” less daunting than it’s been in the past. “Say that water becomes restricted,” Fletcher said. “We can run this through (the models), analyze it and see how it will affect the viability and the cash flow of the operation.”Nationally Recognized The center is also involved with an in-depth peanut survey that will gather information from 700 to 800 farmers in Georgia, Florida and Alabama. This type of information would allow peanut farmers to know ahead of time how an issue might affect their farms. So they’d be better able to consider how to respond. Each farm is a composite made by five or six farms of similar size, location and production practices from 10 growing regions in Georgia, Florida, Alabama and South Carolina. County extension agents helped select the growers.
Learn how to prepare the yard for sod installation and “clone” plants on “Gardening in Georgia with Walter Reeves” on May 21 and 24. “Gardening in Georgia” airs on Georgia Public Broadcasting stations across Georgia each Wednesday at 7 p.m. and Saturday at 12:30 p.m. and 6:30 p.m. Show host Walter Reeves will show how to till, rake and roll a bare lawn before putting in sod. He’ll work on a lawn mower, quickly, safely and cleanly, using a ladder and a cinderblock, too.With a fistful of sphagnum moss and three handy items from the kitchen, Reeves will show how to propagate, or clone, any plant. “Gardening in Georgia” is coproduced by the University of Georgia College of Agricultural and Environmental Sciences and GPB. It’s supported by McCorkle Nurseries and the Georgia Urban Agriculture Council.Learn more about the show and download useful publications at the Web site www.gardeningingeorgia.com.
The idea behind farm-to-table restaurants is an attractive one. On the surface, chefs promise to provide consumers with better quality food while supporting small farmers and the local economy. It is a term that makes you feel good about the food you are eating.But since the term “farm-to-table” exploded on the restaurant scene in the early 2000’s, there are some who have tried to capitalize on the trendy movement. They slap the label on their menu without putting in the effort.The reality and cost of sourcing local food, depending on location, makes it difficult for many restaurants to be 100 percent farm-to-table.Jac Oliver, co-owner of Swamp Rabbit Cafe and Grocery, recommends a healthy dose of skepticism when looking for a place to eat.“Be aware, there are different levels of committing,” she said. “A lot of restaurants claim to be farm-to-table and there is no real way to check it out.”There is no organization that monitors the authenticity of farm-to-table claims. Some restaurants feature their farmers on their website or menus. But this is not always the case. If you are really looking for a restaurant that uses local ingredients, be prepared to do some of the legwork yourself.“You should not be afraid to ask where it came from,” Charles DeBerry of DeBerry Farms said. “I think the more people ask about it, and restaurants see that people are interested, they’ll work at it a little harder and see the value in it.”These three restaurateurs spoke about the unique challenges that come with running a farm-to-table establishment and the relationships they have established with their suppliers.Photo courtesy of Hill and HollowHill and HollowMorgantown, W. Va. For Chef Marion Ohlinger, part of owning a farm-to-table restaurant means establishing a relationship with the people who provide the ingredients for his dishes. Cheryl and Charles DeBerry met Ohlinger through the Morgantown Farmers’ Market.“He, as a chef, took the initiative to come to the farmers market to buy food for his restaurant,” Charles DeBerry said.Throughout their decade-long relationship, the DeBerrys have supplied fresh produce for two of Ohlinger’s restaurants.Ohlinger’s interest in opening a farm-to-table restaurant began in the late 1990s on the opposite coast. He was working in Seattle the first time he came across Herbfarm. Ohlinger, a twelfth-generation West Virginian, could not recall seeing a restaurant that placed such an emphasis on using local ingredients back in his home state.When Ohlinger and his wife, Alegria, returned to West Virginia in 2003 to open their own restaurant, the farm-to-table movement was practically nonexistent in the area. Restaurants may have been using local ingredients in their food, but they were not advertising it.The first place the couple opened, Solera, was a Spanish-Latin American restaurant in Morgantown, W. Va. The business was successful, but Ohlinger kept thinking back to his experience in Seattle.In 2009, the Ohlingers decided to transition their restaurant into the Richwood Grill, an all-out farm-to-table establishment.The change coincided with the 2008 economic collapse during which Ohlinger said he became disillusioned by the corporate greed that he saw as rampant among corporations. Ohlinger committed himself to using fresh, local ingredients in all of his dishes. He refused to sell commercial drinks like Coke or Pepsi to his customers, only offering organically made sodas.But the challenges that came with running a full-time farm-to-table restaurant began to take their toll. Ohlinger said people would walk out of the restaurant when they learned they didn’t carry Diet Coke.“Trying to be militantly farm-to-table was really hard,” he said. “Local costs way more than corporate does. We were there, and it was nearly impossible to maintain.”He struggled to find local farmers who were selling the products he needed. The ingredients he used each day depended on what was growing that season. The lack of a consistent and constant supply made it difficult to replicate the same menu every day.“People would ask why there are no tomatoes on the salad,” he said. “Well, we only have fresh tomatoes when they are in season.”When the Ohlingers learned they were expecting their second child, they realized that the 60 seats at the Richwood Grill would no longer be enough to sustain their growing family. When the space they were renting was bought out from under them, they were forced to find a new location for their expanding operation.In 2016, they opened Hill and Hollow. Located beside the Monongahela River in Morgantown, Ohlinger describes the restaurant as modern Appalachian, a fusion of traditional Appalachian dishes and cuisine from around the world.Although still farm-to-table, he is a little more flexible about the realities of sourcing local products while still producing a consistent menu. While Ohlinger still offers the organic sodas, he now carries Coca-Cola products because it is cheaper and that is what his customers want.Ohlinger estimates that the restaurant is about seventy-five percent farm-to-table in the spring and summer and closer to thirty-three percent in the winter. He said he is honest about this reality with his customers.“Farm-to-table is the single biggest lie being told in the industry today,” he said. “It is a huge problem on the restaurant scene because it is so trendy. If people actually want to know the food is local, they should ask the restaurant about the farms they get their products from and they should talk to those farmers.”While Ohlinger relies on larger distributors for a consistent cut of meat or produce out of season, he still tries to use local ingredients, within 150 miles, or regional ingredients, within 300 miles, as much as possible.Located 48 miles from Hill and Hollow in Oakland, Md., DeBerry Farm Fresh Produce is just one of the local farms Ohlinger buys from.The DeBerrys typically sell to other restaurants and stores through Garrett Growers, a farmer’s cooperative that helps connect local farmers with wholesale buyers. Although Hill and Hollow is outside of the cooperative’s delivery zone, Ohlinger picks up his order directly from the Morgantown Farmers Market because of the relationship he cultivated.“We love working with restaurants and being able to send customers to certain restaurants where they can eat our food,” Cheryl DeBerry said.Other places you can taste DeBerry Farm Fresh Produce:Morgantown Farmers Market (Morgantown, W. Va.)Highland Market (Davis, W. Va.)Mountain Fresh Farmers Market (Oakland, Md.)Brenda’s Pizzeria (Oakland, Md.)Browning’s Shop and Save Express (Oakland, Md.)Jac Oliver, left, and Mary Walsh / Photo courtesy of Mary WalshSwamp Rabbit Cafe and GroceryGreenville, S.C.Jac Oliver likens Swamp Rabbit to the “Home Depot of local food.”What started out as a cafe and grocery now includes a bakery, pizzeria, and butchery. All of the food is made in-house with the same products sold in the grocery. They host cooking classes in the evenings and monthly dance parties to benefit local charities.If that was not enough to keep Oliver and her co-owner, Mary Walsh, busy, Swamp Rabbit is also a food hub that helps local farmers distribute their products to other restaurants and stores around the region.Margie Levine, owner of Crescent Farm, sells her organic produce to Swamp Rabbit. Her vegetables may be used in the salads sold in the café, the pogachas sold in the bakery, or stocked on the grocery shelves.“One of the beauties of their success is that they are so supportive of local,” Levine said. “They are the backbone of the local community here.”In college, Oliver majored in biology and Walsh majored in engineering. They met working at a conservation non-profit and started talking about their shared interest in food. In 2011, the duo quit their jobs to open the Swamp Rabbit Cafe and Grocery.Named for the 22-mile multi-use trail that runs behind the building, the owners of Swamp Rabbit encourage patrons to “Eat Local and Ride Bikes.” They wanted to create a place where patrons could bike or walk to buy groceries. Swamp Rabbit received the gold level Bicycle Friendly Business designation from The League of American Bicyclists in 2018.Oliver said they source from over 300 local vendors, farmers, and artisans to stock their cafe and store. She qualified that they sometimes struggle to find a reliable local producer of certain items. They have yet to find anyone locally who makes butter.“There are some things, like lettuce, that you can get any time of year,” Oliver said. “Then there are products that are an act of love because they have a short season or few farmers specialize in that crop. If we can’t get local, we go regional. If we can’t get regional, we go organic.”In all that they do, Oliver said they try to keep the cost down for their customers. Farm-to-table restaurants have a reputation for being more expensive because of all the time and effort that goes into finding local products.“We’re trying really hard to be affordable,” she said. “We are cafe food, not fine dining.”Clinton and Jesse Pace, owners of Southern Berkshire Farm, sell their chicken, eggs, turkey, and pork to Swamp Rabbit. Their meat might be turned into breakfast links in the cafe or pork sold in the butchery.Clinton Pace said that selling through Swamp Rabbit’s food hub has allowed them to spend less time traveling to farmers markets.“When you do more markets, you’re taking more time off the farm. Your attention is away from the animals,” Pace said. “Swamp Rabbit has been a blessing to us. They really care about their farmers and reach out to them.”This is part of the reputation that Oliver and Walsh cultivated as they established and expanded Swamp Rabbit.Oliver said they try to be as environmentally conscious as possible. They repurposed an abandoned building into their retail space. Their ingredients come from sustainable farms that are committed to being good stewards of the land. The leftover food from the grocery may be used in their cafe dishes or donated to local foster families.For the owners of Swamp Rabbit, this is what it means to be a part of a local community.Other places you can get produce from Crescent Farm: Stella’s Southern Bistro (Greenville, S.C.)Farm Fresh Fast (Greenville, S.C.)The Kennedy (Spartanburg, S.C.)Hub City Co-op (Spartanburg, S.C.)Other places you can get meat from Southern Berkshire Farm:Farmacy (Easley, S.C.)TD Saturday Market (Greenville, S.C.)Piedmont Park Green Market (Atlanta, Ga.)Breakfast taco at Red River Rockhouse / Photo by Tina BrouwerRed River RockhouseCampton, Ky.As the latest buzzwords, labels, and trends are thrown around in the restaurant industry, Aaron Brouwer is more concerned with the actual practice. In fact, he does not consider Red River Rockhouse a true farm-to-table restaurant.“There are some places where every single thing is grown on the premise. If you are that person, doing it to the nth degree, that’s great,” he said.But for Brouwer, that level of commitment is not realistic for someone trying to support a seasonal staff and a family. Like many restaurant owners have found, it is rare to find local farmers who are growing the right products year-round and in the right amount without constantly changing the menu.“No one is growing 1,500 pounds of potatoes a week,” Brouwer said.Brouwer never planned to open a restaurant. He was a self-described jack-of-all-trades. He spent some time working as a park ranger in Yosemite National Park and then was a professional photographer with his wife, Tina. He worked in restaurants to make money but had not thought about running his own.“I was doing whatever I could to fund rock climbing,” Brouwer said.An avid rock climber, he spent a lot of time in the Red River Gorge. While the gorge attracts climbers from around the world, there were few eating options available nearby.When Brouwer saw the property where the Rockhouse is now, he knew it was the perfect place for a restaurant. He remodeled the whole building himself because he could not afford to hire anyone.Brouwer ultimately wanted to create a place where adventure enthusiasts could grab something to eat before or after a long day outdoors.“I knew there was a high chance of success because I had my finger on the pulse of the outdoor community,” Brouwer said.Since the restaurant opened in 2011, climbing as a sport has exploded. All 20 of his employees, who are also climbers, spend their free time in the gorge.Brouwer said the Rockhouse serves burgers, burritos, and beer because “it’s kind of what everyone likes.” Because of where the restaurant is located in the Daniel Boone National Forest, he drives to each of the farms himself to pick up the food.Instead of trying to buy everything fresh from the farm, he focuses on where his animal-based ingredients are coming from and the amount of waste his restaurant produces.All of the protein he buys, including beef, poultry, and eggs, comes from free-range farms in the area that do not use antibiotics, steroids, or hormones. He is committed to buying products that alleviate animal suffering.“Everything lives and dies, but it shouldn’t have to suffer its whole life,” he said.Over the last seven years, Brouwer has developed a relationship with Will Muerer of Wholesome Living Farm. Muerer’s mission as a farmer aligned with Brouwer’s vision for the ingredients he wanted to use in his kitchen.At Wholesome Living Farm, Muerer is concerned with the consequences that human actions have on animals and the land. He warned that eating local does not always mean the farmers are using environmentally friendly practices.“Local food is automatically assumed to be more ecologically and nutritionally superior,” he said. “You can have locally sourced food that is not ecologically profitable.”Brouwer is willing to pay the higher cost for ingredients at Muerer’s farm for the knowledge that those products are coming from someone who is consciously raising animals taking care of the land.He is also aware of how much food goes to waste, especially off supermarket shelves and in restaurant kitchens.“It is a lot of work to do it right and not have a lot of waste,” Brouwer said. “We use pretty everything we bring in. I would much rather run out than throw out.”Not every restaurant is this honest about where their ingredients come from.“There are a whole lot of people blowing a whole lot of sunshine about how hard it is,” Marion Ohlinger said.But the ones who truly care about the quality of their food and the quality of their customer’s experience recognize the importance of being open about the challenges that come with running a farm-to-table restaurant. For these restaurant owners, the farm-to-table model offers a sense of stewardship over the land that provides the food.There are regulations farmers must follow to become organically certified, but restaurants do not have to go through a similar process to claim the farm-to-table label.Without a universal set of criteria, customers will continue to rely on the restaurant’s word.Bringing the Farm to your TableFarm-to-table is not an affordable option for everyone. Menus change seasonally, sometimes weekly, depending on what ingredients are available. The additional time and effort adds to the price of the food.These organizations are working to make fresh and local food more accessible across neighborhoods, cities, and states. The driving force behind these mobile markets is that healthy food is a human right. New Roots (Louisville, Ky.)After reading the Louisville Metro Health Equity Report, Karyn Moskowitz knew she wanted to do something.The report detailed how income, housing, education, transportation, community safety, and access to food affected the health and well-being of Louisville residents. Moskowitz, who grew up with regular access to fresh produce in upstate New York, had noticed the lack of resources in Kentucky.“I started to organize, which is what I know how to do,” she said.Moskowitz started New Roots based on the idea of cooperative economics. The community pools its money, paying on a sliding scale, allowing everyone the chance to buy the produce.Sixteen markets pop up every other week for 22 weeks across Kentucky and into Indiana. The shareholders work with the farmers to decide what to grow, volunteer at the markets, and attend Food Justice Workshops.New Roots also partners with larger companies, like Facilities Management Services, to host farmers markets for their employees. The market is set up at the office, allowing employees to shop during their lunch break. The corporations cover up to eighty percent of the cost.“Unless you have a lifestyle where fresh local produce is a part of your diet, it’s hard to know where to start,” Moskowitz said. The Urban Food Project (Birmingham, Ala.)The Urban Food Project started with three farmers selling their produce from the back of Taylor Clark’s car.Six years later, Clark manages a network of 40 farmers, 35 restaurants, and nine stores. The Birmingham-based food hub now has its own warehouse and refrigerated truck. The organization facilitates access to healthy food by connecting the farmers with local stores.“Food is leading entrepreneurship,” Clark said. “This program leverages local food for economic development.”The Urban Food Project is just one branch of REV Birmingham, an organization focused on revitalizing the city, neighborhoods, and businesses of Birmingham.The REVeal Kitchen is a space in the Pizitz Food Hall that offers a short-term lease for up and coming chefs to run their own restaurants. Residents can borrow one of the 400 bikes at 40 different locations around the city through the Zyp BikeShare. A few times a year, the Woodland Street Market provides a venue for the community and local vendors to come together. Bounty and Soul (Asheville, N.C.)Ali Casparian, a nutritionist and health coach, founded Bounty and Soul four years ago as a way to help people access healthier foods.Bounty and Soul is focused on more than providing access to fresh food. Executive Director Bruce Ganger said the organization takes a full body approach to health and wellness.“It’s being able to provide, not just healthy food, but resources to actually live a better life,” he said.In addition to the five mobile farmers markets, visitors are invited to participate in yoga and Zumba classes. The Rooted in Health series offers nutrition and cooking classes on a range of subjects, including stress management and self-care. All of the food and classes are free for participants.With 150 volunteers, the mobile markets distribute around 7,500 pounds of produce and grain a week.“It’s the community of farmers, growers, and volunteers of all shapes and sizes that make this possible,” Ganger said. “They’re how we can reach over 700 people a week. We have this army of people coming together to take care of the community.”Other mobile markets:Ujamaa Freedom Market – Asheville, N.C.FeedMore’s Mobile Pantry – Richmond, Va.Greensgrow – Philadelphia, Pa.Lowcountry Street Market – Charleston, S.C.Chattanooga Mobile Market – Chattanooga, Tenn. Grow Ohio Valley Mobile Farmers Market – Wheeling, W. Va.
22SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Finding engaging content for your Credit Union marketing ideas can feel a bit overwhelming. The Internet is seemingly endless and you may not know where to start.Here are my 5 Go-To internet destinations for amazingly consistent marketing content:PinterestWhen I’m trying to find a funny meme or a specific type of picture, Pinterest is always my first stop. You can easily search key words like “Cute Animals” or “Funny Memes” and nearly anything else you could think of. If you find a board you like, you can follow it and new pictures will automatically show up on your feed, like the board below with cat photos.On Pinterest you can also create your own boards. I have boards for Funny Animals, Quotes, Recipes and much more. While browsing Pinterest I pin images to their appropriate board to use at a later date. That way you have content ready to be shared. This is also a great place to store and collect images for your Credit Union marketing ideas and campaigns. continue reading »
– Advertisement – Center for Medicaid and Medicare Services Director Seema Verma said in a statement Sunday that “The Obamacare Exchanges have not worked for Georgians, leaving them with fewer options and skyrocketing premiums. […] Today’s approval of the states waiver will usher in a groundswell of healthcare innovation that will deliver lower costs, better care, and more choice to Georgians in the individual market.” Which is ,of course, not true. Georgia’s uninsured rate is 13.7% as of now—the state didn’t expand Medicaid—fully 5 points lower than it was in 2013, before the law took effect.The Center for Budget and Policy Priorities estimate tens of thousands of Georgians will lose coverage because of this. They’ll have to “navigate the type of fragmented insurance system of brokers and insurers the ACA was intended to remedy,” CBPP predicts. They won’t have the simple apples-to-apples experience provided by Healthcare.gov, and will be more susceptible to being duped by Trump’s substandard plans that don’t provide comprehensive coverage. This doesn’t expand choice for Georgians in any way, it just makes it a lot harder for them to find the information they need to make an informed choice. It will probably keep people who would qualify for Medicaid out of the program, as brokers are going to be a lot less likely to inform them that they’re eligible for that when they can steer them into a private plan, for which they’re probably getting a commission.- Advertisement – Sen. Ron Wyden, who authored the provision in the ACA allowing for these waivers, said the administration and Georgia Republicans “are using a perverted and illegal interpretation of the law I wrote to push junk insurance.” Wyden’s provision explicitly says that states using these waivers have to cover as many people as the ACA, with the same quality and affordability as offered through the Obamacare exchange. “Any state—including Georgia—that tries to make health care worse using this waiver is consciously breaking the law and recklessly endangering American families, all to sabotage the Affordable Care Act,” Wyden said. “Distorting black-letter law to suit a political crusade has consequences.”The consequences are likely to be another court challenge, like the states that have fought back against the efforts of the administration to impose work requirements on Medicaid, along with other elements of Obamacare sabotage.
Na sjednici Vlade RH održanoj 7. prosinca 2017. g. donesena je Odluka Vlade RH o utvrđivanju godišnje kvote dozvola za zapošljavanje stranaca za kalendarsku godinu 2018. (dalje: Odluka). Odluka je objavljena u Narodnim novinama 8. prosinca 2017.g. te stupa na snagu osmog dana od dana objave, odnosno 16. prosinca 2017.g.The procedure itself and the necessary documentation are prescribed Aliens Act te Ordinance on the status and work of foreigners in the Republic of Croatia (Please note that the Regulations at this link are not the latest version, (the last amendments to the Ordinance published on 11 October 2017 in OG no. 100/2017.)The documentation is submitted to the police administration / station according to the alien’s place of residence or intended residence (alternatively, there is a possibility for the alien to submit a request to the diplomatic mission or consular office of the Republic of Croatia) and the police administration / station decides whether to grant permits. Permits are issued for a period of one year, after which there is a possibility of extending the license.Ova Odluka ne odnosi na zapošljavanje građana država članica EU niti visokokvalificiranih radnika – državljana trećih država na koje se odnosi mogućnost zapošljavanja izvan godišnje kvote odnosno na temelju EU plave karte. Sukladno članku 191. Zakona o strancima državljanin treće države koji je visokokvalificirani radnik dužan je podnijeti zahtjev za izdavanje dozvole za boravak i rad (»EU plave karte«) u diplomatskoj misiji, odnosno konzularnom uredu Republike Hrvatske, ili policijskoj upravi/postaji prema namjeravanom mjestu boravka. Takva dozvola boravka i rada je istodobno odobrenje za privremeni boravak i rad na području Republike Hrvatske.Documentation that the employer or foreign worker must enclose when issuing the permit:A residence and work permit may be granted to a third-country national who, while fulfilling the conditions referred to in Article 54 of the Aliens Act (valid travel document, health insurance, proof of means of subsistence), submits:completed application for a residence and work permit (Form 9a)fotografiju u boji veličine 35×45 mma copy of a valid travel documentproof of insured health insuranceproof of secured means of subsistenceemployment contract, ie a written confirmation of the concluded employment contract or other appropriate contractproof of acquired educational qualification and qualifications of the foreignerproof of registration of a company, branch, representative office, trade, family farm, association or institution in the Republic of Croatia (excerpts from the relevant register may not be older than 6 months)An EU blue card is issued to a third-country national in the form of a biometric residence permit.The documentation is submitted to the police administration / station according to the alien’s place of residence or intended residence (alternatively, there is a possibility for the alien to submit a request to the diplomatic mission or consular office of the Republic of Croatia) and the police administration / station decides whether to grant permits. Permits are issued for a period of one year, after which there is a possibility of extending the license.Find more information at MUP website where you can find more detailed instructions.Related news: FINALLY FOUND SOLUTION AGAINST LACK OF LABOR IN TOURISM
Northzone VII, the technology investment fund, has successfully reached its first close, securing €150m from just under 20 pension funds and family office institutions.Among them are the sixth Swedish national buffer fund (AP6), which has joined existing backers in making its first investment, €15m, with technology investment partnership Northzone.Another first-time investor is SEB Pension Fund, also Swedish.The latest vehicle is a continuation of Northzone’s series of funds backing start-up and early-stage companies, primarily in the Nordic region. It will invest in 20-25 companies developing technology that “unexpectedly” displaces established technology.Previous Northzone investments include Spotify, Avito and eProspects.Northzone VII will make investments in individual companies in tranches of between €1m and €5m, either in partnership with other funds, or as the sole external investor.Typically, investing in companies will be over three or four years.A limit of 10% of the fund total will apply to individual companies.Tellef Thorleifsson, general partner in the Oslo office at Northzone, said: “This fund will enable pension fund investors to capture a part of value creation pre-IPO. The fund offers investors the chance of a superior return, as well as diversification. Technology companies are not reliant on GDP growth, as they are based more on the rapid deployment of new technology.”The fund’s target size is €200m, with a target return of 20%.Ulf Lindqvist, head of communications at AP6, said: “We have chosen to invest in Northzone VII because it fits in with our strategy. This investment will add diversity to our portfolio, although venture capital is rather a small part of it. We have evaluated the team at Northzone for quite some time, and it is our assessment they will be able to deliver a good return over time.”AP6 is a long-term investor in unlisted companies and invests in venture capital indirectly through funds.It focuses on more mature companies with growth potential, on which it has historically enjoyed a return of 16.3% per year since AP6 was set up in 1996.
The Batesville Lady Bulldog Softball team defeated North Decatur Friday night be a score of 10-8.The Bulldogs got on top early, scoring 5 runs in the 1st inning. It started after Garcia reached on an error by North’s 3B and then stole 2nd on 2-0 count on Laker. Laker then reached on a walk. Westerfeld singled to LF advancing both runners. Obermeyer got out on an infield fly rule, but an error by SS allowed Garcia to score and Laker and Westerfeld to advance bases. Burkhart singled to LF scoring Laker. Westerfeld then scored on a throwing error by the LF. Huffner copied Burkhart with a single to LF allowing Burkhart to score on another error by the LF. Wilson walked, and Huffner advanced to third on a passed ball. Waechter singled to CF scoring Huffner. Cornn grounded out to the pitcher and Garcia grounded to 2B to end the inning.As quick as the Bulldogs scored 5, they gave up 5 in the same inning. It started for North Decatur with 2 bunt singles by Muckerheide and Stanley, and a hard ground single past 3B by Bohman scored Muckerheide. O’Dell’s sacrifice fly scored Stanley. Nobbe reached on error by 3B allowing Bohman to score. Meyer tripled to RF scoring Nobbe. Kramer grounded to 2B scoring Meyer. Knecht struck out swinging to end the inning.Batesville scored a run in the 2nd inning after a triple by Obermeyer, and then an RBI single by Burkhart. The Chargers answered again in the 2nd inning when Stanley scored on a passed ball. The Bulldogs were scoreless until the 4th inning. Obermeyer singled to LF and advanced to 2nd on throwing error by LF. A Huffner single scored courtesy runner Nunlist. A Waechter double scored Burkhart and Hufflner, but Waechter was tagged out at third to end the inning trying to get an extra base. The Chargers scored 2 more in the 4th inning when Crosland scored off a single by Bohman, and Stanley scored off a ground out by O’Dell. The Bulldogs scored their final run after Garcia singled to CF and scored off a triple by Laker. Obermeyer shut North Decatur down in the 7th inning with a pop fly by Nobbe, a ground out by Kramer, and a strikeout to Knecht.Burkhart led the team in hitting going 3 for s and 3RBIs. Waechter went 2 for 3 with 3 RBIs and a double. Obermeyer went 2 for 4 with a single and a triple. Huffner went 2 for 4 with an RBI, Garcia went 2 for 5 with an RBI. Obermeyer pitched 7 innings and earned the win. She ended the night with 3 strikeouts and a walk, giving up 11 hits and 4 earned runs. Wilson ended the game with 8 putouts wheil Obermeyer and Burkhart each had 3 assists.‘The Bulldogs played to their full potential on both sides of the game at a great time in the season. We ended the regular season with a win and have some confidence going into the sectional game on Monday.’ Bulldogs Coach Randy Obermeyer.Next up – Sectional game at Franklin County Monday night versus Lawrenceburg with a 7:30 game time.