Name Your Price: Company is Asking Customers to Decide Doorbuster Sale Price This Holiday

Rock Hill, SC (PRWEB) November 24, 2014

SlimPlate System uses social media to reach fans for price recommendations for a special sale this Friday for the SlimPlate System. The SlimPlate System is a four-month, four-stage weight loss program centered around portion control that allows users to eat whatever they like.

SlimPlate System is using Twitter, Facebook, and email lists to ask the public what they think the SlimPlate System should cost for their special Black Friday sale.

With the holidays right around the corner and New Years Day to follow shortly after, it was clear now is the perfect time to discount our product, said a company official. We want everyone to be able to try out the SlimPlate System, so we thought, Why not let the fans decide how much they should pay?

Getting fans to have a say in the reduced price is simple. People can go online to SlimPlates Facebook or Twitter page and simply comment or tweet a price suggestion. After looking through the suggestions, the team will meet on Monday, November 24 to choose the price. Fans can then check social media pages the following day to see the final decision.

There are no hidden catches to the promotion, a company representative said, We thought cutting the price will be a great way to introduce the SlimPlate System to anyone whos been eager to try it out, but just hasnt gotten around to it for one reason or another.

SlimPlate is a four-month, four-stage weight loss program that allows you to eat real food. Many weight loss programs require you to give up eating sugar, stop eating carbs, count calories, or eat special diet foods. With SlimPlate system, you can eat or drink whatever you would like; you just have to ensure that youre watching the portion sizes and avoiding artificial sweeteners.


Related Food Recommendations Press Releases

AlignLife Helps Several Families Stay Warm

Wauwatosa, Wi (PRWEB) November 15, 2014

AlignLife of Wauwatosa is a community-minded office and looks forward to their annual coat drive every October. “We are always excited to have the opportunity to help others,” said Dr. Sara Mahalko, owner of AlignLife of Wauwatosa. “Our patients start asking at the beginning of summer about the coat drive.”

AlignLife of Wauwatosa held their annual coat drive in October. They collected over 25 coats and several pairs of mittens as well. The coats and mittens were donated to a local organization called Tosa Cares. Tosa Cares is an all volunteer organization which collects non-perishable food items, personal care items, clothing and school supplies for distribution to families in need.

“We absolutely love being able to help those in need and having a coat drive is just one way that we are able to give back to this wonderful community,” says Dr. Katie Sam.

AlignLife of Wauwatosa is located at 8812 W. North Ave in Wauwatosa. Their office hours are Monday – Friday 8am to 6pm. You can find them on the web at or call their office to schedule an appointment with one of their highly skilled doctors, (414) 774 – 2300.


AlignLife is a chiropractic and natural health franchise founded in 2007 with the mission to provide the highest quality of natural healthcare services to communities around the nation. The integration of chiropractic with other natural health services has proven to save time and money while reducing the hassles of dealing with the complex American health care system. AlignLife is operated by founder and CEO, Dr. Joseph Esposito and President, Dr. Cristina Esposito. For more information or to find a clinic new you go to

Bottled water has lowest water and energy use ratios among all packaged beverages

Alexandria, VA (PRWEB) November 07, 2014

The results of a second benchmarking study released today by the International Bottled Water Association (IBWA) show that the amount of water and energy used to produce bottled water products in North America is still less than all other types of packaged beverages. On average, 1.32 liters of water (including the liter of water consumed) and 0.24 mega joules of energy are used to produce one liter of finished bottled water.1

Water and energy use efficiency are critical for the bottled water industry and positively impact the sustainability of water resources and business viability, says IBWA vice president of communications Chris Hogan. The first benchmarking study in 2013 focused only on water use; however, given energys critical importance in bottled water production, this second study, produced by Antea Group, an independent third-party consultant, added an energy component to better understand resource use efficiencies in the industry.

In total, 76 North American bottled water facilities contributed to the study – a 20 percent increase in participation from the inaugural study conducted last year, and a demonstration of the continued dedication of IBWA members to better understand the industrys water and energy use performance. The participating facilities in the current study represent 21.6 million liters of bottled water production, more than half (56 percent) of total 2013 United States bottled water consumption.

Participants were asked to provide five years (2009 2013) of facility-specific information, including facility type, total water use, total energy use, total production, and supplementary process information (e.g., type of water treatment, use of refillable bottles). The two key performance metrics for this study are the water use ratio and energy use ratio, which present the average amounts of respective water (liters L) and energy (mega joules MJ) used within the facility to produce one liter of bottled water.

The water and energy use ratios for North American bottled water facilities (1.32 L/L and 0.24 MJ/L, respectively) demonstrate more efficient levels of performance when compared to the global average for bottled water facilities. The study found that bottled water facilities have the lowest water and energy use ratios when compared to other beverage sectors.

Trends in water and energy use demonstrate that investment in efficiency measures and process improvements are yielding positive results in water, energy, and cost savings, even while the industry experiences sustainable growth. The studys data show that, on average, total water use and total bottled water production increased from 2009 to 2013, while water use ratio decreased two percent over the same period. Total energy use and total bottled water production increased from 2009 to 2013, while energy use ratio decreased 14 percent over the same period.

The study also identified key initiatives the industry has taken on water and energy resource stewardship, including improving performance and recovery in the reverse osmosis process; optimization of washer units through automated timers, selection of cleaning chemicals, flow control, air rinsing, etc.; and reducing filler overflow through system optimization. Energy management programs and initiatives include regular inspection, leak testing and repair programs for compressed air systems and steam systems; optimized production schedules to minimize frequency of startup/shut down times; regular cleaning and inspection of HVAC systems for optimum performance; automatic/timed temperature controls; and standard use of highefficiency motors. Additional details on these significant process improvements can be found in the studys executive summary.

The 2014 report, produced by Antea Group, an independent third-party consultant, reflects an amended data set the 2009, 2010, and 2011 values previously reported in the 2013 study have been revised in this new report and should be the referenced historic performance values moving forward. Antea Group conducted the data collection process, verification, analysis, and reporting.

Footnote: 1 The study presents results in units that align with other beverage industry studies (1 liter = 0.2641 U.S. gallon; 1 mega joule = 0.2778 kilowatt hours.

# # #

Media Contact:

Chris Hogan



The International Bottled Water Association (IBWA) is the authoritative source of information about all types of bottled waters, including spring, mineral, purified, artesian, and sparkling. Founded in 1958, IBWA’s membership includes U.S. and international bottlers, distributors and suppliers. IBWA is committed to working with the U.S. Food and Drug Administration (FDA), which regulates bottled water as a packaged food product, to set comprehensive and stringent standards for safe, high-quality bottled water products.

In addition to FDA regulations, IBWA member bottlers must adhere to the IBWA Bottled Water Code of Practice, which mandates additional standards and practices that in some cases are more stringent than federal and state regulations. A key feature of the IBWA Bottled Water Code of Practice is a mandatory annual plant inspection by an independent, third-party organization.

IBWA is proud to be an active supporter of Drink Up!, an initiative of First Lady Michelle Obama and the Partnership for a Healthier America (PHA), which encourages Americans to drink more water more often whether from the tap, a filter, or in a bottle. Choosing water is always the healthy choice.

Consumers can contact IBWA at 1-800-WATER-11 or visit IBWA’s website ( for more information about bottled water. Media inquiries can be directed to IBWA Vice President of Communications Chris Hogan at 703-647-4609 or chogan(at)bottledwater(dot)org.

eHealthPath Now Offering Gift Program for Online Cooking Courses

MINNEAPOLIS, Minn. (PRWEB) October 28, 2014

Just in time for holiday shopping, now offers the inspired cook gift package featuring its popular online cooking classes. Steeped in the belief that eating well begins with establishing enjoyable meal preparation skills and a healthy harmony with food, offers a gift package to delight beginners and experienced cooks alike.

According to CEO and co-founder Frantz Corneille, an eHealthPath gift package also makes a thoughtful and sensible gift for anyone who believes they have no time to cook. Since the classes are online, they can be viewed at home according to the users schedule.

eHealthPath.coms bright and structured curriculum is packed with fun and unique ways to learn about flavor and nutrition. Planning meals and learning to shop for seasonal, sustainable and healthy foods becomes easier than ever. The classes provide an easy-to-follow video series to teach innovative cooking techniques and introduces flavor combination tips that makes cooking a rewarding and delicious experience.

Three great options for cooking course gift certificates include:

One year unlimited access to the Healthy Cooking program, unique 56 mix & match reference cards, a sturdy inspired cook apron and a chef-tested recipe eBook. Recipients also have access to staff members for answers to nutrition and cooking questions; available for a limited time at $ 67, (regular price $ 97.00).

The healthy cooking essentials program can be a life-changing gift for relatives, friends, co-workers, college students, brides and groomsanyone who can benefit from convenient online cooking classes that can be viewed at home on their own time; available for a limited time at $ 67, (regular price $ 97.00).

A gift certificate for the eHealthPath healthy cooking essentials program in an inspired idea for corporate gifts too. Employers can use it as a holiday gift or special reward for staff members; available for a limited time at $ 67, (regular price $ 97.00).

Each gift package is delivered to the recipient with:

Reference cards:

56 mix & match cards for at-a-glance information about common ingredients, best prep methods, nutrition information and flavor pairings.

Inspired Cook apron:

A fun and sturdy twill apron, delivered in a gift box and ready to wear.

Recipe eBook:

Twenty five chef-tested recipes, carefully crafted; users can practice skills taught in the course. online cooking classes teach a variety of valuable skills and techniques for turning a favorite recipe into many different meal options, plus recipe-shorthand techniques guaranteed to save time, instructions on how to read food labels like a nutritionist and identify harmful ingredients and more.

eHealthPath online classes are designed for everyonefrom those who never learned to cook to those who manage to put dinner on the table most nights. Theyre a great way for beginners to learn the basics and for more experienced cooks to expand on their culinary repertoire.

What makes our gift package such a universal present is our approach to virtual cooking instruction that appeals to a variety of people wanting to learn simple skills that can help them become an adept cook, Corneille says.

To find out more about purchasing an eHealthPath gift certificate, visit the website at, call, or email sales(at)ehealthpath(dot)com.


Designed by a team of passionate foodies and healthy lifestyle devotees, offers a fresh outlook on meal preparation, nutrition and the benefits of eating well

Armed with a firm belief that the kitchen is the most important room in the home, the eHealthPath team provides online cooking courses for everyonefrom fast food junkies and kitchen skeptics, to serious cooks. Real food for real life, presented in a bright, structured curriculum packed with exciting new ways to think about flavor and nutrition.


Find More Food Recipes Press Releases

Nutritional Products International Client to Receive Global Brand Exposure at NASCAR Event

Boca Raton, FL (PRWEB) October 29, 2014

When the world tunes in for the November 9th NASCAR Sprint Cup Series Race, Nutritional Products International client, AllStar Health Brands Inc. will have its TapouT line of muscle recovery products prominently displayed on the track. During the race, the company will sponsor NASCAR driver Cole Whitts race car. For AllStar Health Brands, this is the latest promotional venture the company has taken with Nutritional Products International, a Global Sales and Communication firm.

This is a major milestone in building awareness for the TapouT brand as we continue to drive sales towards other online and big box retailers, said Mitch Gould, Nutritional Products International CEO. We have put together several promotions but this by far is one of the most exciting.

During the Phoenix International Raceway event, Whitts car will prominently display the TapouT logo as well as the logo of Amazon is currently carrying the TapouT muscle recovery line and just announced that it will soon offer TapouTs new Turbo Blend Protein Powder.

We are also extremely pleased and honored that has elected to highlight our unique Turbo Blend Protein Powder and also placed the first order for the product, said Dr. Daniel Bagi, President of AllStar Health Brands. We believe some of the unique aspects of our protein powder factored into their decision, such as the fact the Turbo Blend Protein Powder uses an organic whey blend, is gluten-free, and has added L-Carnitine, iron and Omega-3 Fish oil. will now feature the full line of TapouT supplements and pain relief products.

Its estimated that close to 9 million viewers will watch the live event on ESPN. The global audience is expected to drive brand awareness, of the TapouT Muscle Recovery line, even higher.

Creative promotion is key to helping a brand expand its retail foothold, said Gould. Like a race car full of 93 octane, we are putting the pedal to the metal for promotions, just as we have with such celebrities as Hulk Hogan, Ronnie Coleman, Chuck Liddell, and Roberto Clemente Jr.

To purchase TapouT products on, visit

About TapouT: TapouT is a lifestyle brand that has been at the forefront of Mixed Martial Arts since its inception in 1997. The label is rapidly growing into other sports and categories, offering merchandise for men, women and kids. TapouT has endorsed high-profile professional athletes who compete in sports such as basketball, football, baseball, stock car racing, and most famously, MMA. TapouT is sold in sporting goods stores, specialty retailers and online. For updates and more information, please visit For updates and more information, please visit TapouT is a Trademark of ABG TapouT, LLC.

About Nutritional Products International (NPI): Nutritional Products International provides companies worldwide with distinctive sales and marketing solutions through its Evolution of Distribution system. This enables their products to enter and be successful in the U.S. market. NPI maintains close relationships with key buyers across the U.S, providing foreign brands with a fast track to the worlds biggest marketplace. Its all done in a very cost effective and profitable manner. NPI obtains orders for client products from some of the largest distributors and retailers in the United States, increasing sales in the Dietary Health Supplement, Functional Food, Skin Care, and Nutritional Beverage Industries. For more information, visit

Why Everyone Needs a Flu Shot in 2014

Madison, Wisconsin (PRWEB) October 22, 2014

Its easy to make excuses for not getting a flu shot. Most people dont want to subject themselves to a needle stick when they feel healthy. A number of myths about the safety and effectiveness have also made it easy to make excuses for not getting protected. However, the CDC recommends that everyone with very few exceptions get a flu shot. Vaccination is an important step in the prevention of flu in addition to a flu shot this winter.

5 Flu Shot Myths Busted

While a fear of needles probably plays the largest role in avoiding the flu shot, there are plenty of unwarranted reasons people have for avoiding what could be a health-saving vaccine.

1. The flu shot makes you sick. While some may have a sore shoulder or a stuffy nose, the flu shot cannot infect someone with influenza or the cold.

2. The flu is not dangerous. While its true that most cases of influenza arent life-threatening, people still miss work and school. The elderly and those with compromised immune systems can face numerous other more serious complications. And most importantly influenza can be very dangerous. The 1918 outbreak of Spanish Flu killed 675,000 Americans in one year, according to

3. The vaccines side effects can be deadly. The flu shot produces few if any side effects and they are usually mild. However, patients should talk to their doctors if they have certain food or medicine allergies or other concerns about the shot.

4. I had a flu shot last year. Strains of influenza change each year and immunity declines over time. For the best protection, an annual immunization is needed.

5. The flu shot hurts. For those afraid of the needle, most have the option of a nasal spray or an intradermal trivalent shot, which uses a much smaller needle. For those who dont qualify for other methods tough it out. The pain from even a traditional shot is minimal and well worth the protection.

Add to Your Arsenal of Flu Defense This Winter

In addition to getting a flu shot, there are some things that can be done to reduce virus transmission even more. A whole-home air purifier can help trap airborne virus particles in the house when they travel through duct work.

A whole-home humidifier can also help reduce flu infection in the winter in two unique ways. According to The American Academy of Otolaryngology, dry air makes people more susceptible to illness because the nose becomes less effective at filtering the air helps in addition to a flu shot. The viruses that cause colds and flus also thrive in dry environments. The process of heating a house in the winter reduces the indoor relative humidity, causing health and comfort issues.

According to a report on the role of RH in the aerosol transmission of influenza, researchers concluded that maintaining indoor relative humidity of greater than 40 percent will significantly reduce the infectivity of aerosolized [influenza].

About Aprilaire:

We have been a brand leader in IAQ for more than 60 years, delivering a wide range of whole-home systems that improve comfort, health and energy efficiency. Our brand products are sold through and installed by HVAC contractors across the United States and Canada. Visit to learn more about whole-house air cleaners and total comfort solutions to purity, humidity, freshness and temperature. Find us on Facebook at

Root Vegetables & Winter Fruits

Have you ever been wandering through your local farmers market or produce area of your super market and see those bizarre looking root vegetables and wonder what the heck they are and how do you eat them?

Root vegetables were a very significant staple throughout the colder months during a time when lettuces and zucchini were not available in months of December, January and February. Thankfully that time has passed and we are able to enjoy these lovely treats with some leafy greens, crisp peppers or squashes.

We decided that there are too many amazing root vegetables and fall fruits that do not get enough credit and should go unnoticed or unused no longer. Below you will find a quick guide to some of our favorites over here at Epic. We hope that at the end of this you are feeling a lot less intimidated about the crazy looking fruits and vegetables and that a whole new world of produce is opened up to you.

Some of our fall favorites that you can find on our menus are Kumquats, Quince, Salsify and Celeriac.
Let’s start with Kumquats; these tiny little orange fruits are both sweet and sour. The skin is edible and is actually where all of the sweetness comes from. You can chop and mince these with some parsley, capers and horseradish to make an impressive relish or muddled with Cachaca and sugar to make a Caipirinha.

Quince is a misunderstood fruit. It is inedible raw but when cooked slowly over a low heat for a few hours they are suddenly bursting with flavor. Quince is a great addition to a traditional apple pie or added to bread pudding for a delicious twist on an old favorite.

Salsify may seem weird but is very tasty. This member of the sunflower family is called the “oyster root” because the flavor is vaguely reminiscent of oysters when cooked. You can boil, steam, cream or mash salsify. Once it is cooked it has the texture of an artichoke and some say the taste is similar.

Celeriac is very flavorful once roasted. It has a sweet and somewhat astringent flavor. When cleaning celeriac be sure to get all of the “skin” off as it becomes quite bitter. It oxidizes quickly so it needs to be dropped in a mixture of water and lemon. Celeriac when roasted makes a silky smooth, delicious soup.

We hope this clears up some of the myth surrounding these root vegetables and fall fruits. Happy cooking!

Posted in Uncategorized | Leave a comment

Making Bread at Home

Good evening Epic friends & family. It has been awhile since our last post and we thought what better way to get back in the swing of things than with some inside tips on making bread at home.

Here at Epic we truly are a family that likes to get everyone involved with what we do. So I asked one of our talented Chefs, Justin Belluomini, to help me with this. After all who better to ask than the gent that makes the bread here at Epic for our new & delicious lunch menu.

So first we will talk about the ingredients used in all bread making. It is as simple as flour, water, salt & yeast. Yes, there are other ingredients used in some breads but these four truly are the heart of all bread.

I know that the task of making bread can seem daunting, choosing the yeast, the flower and making sure you know how to work with all of the ingredients separately and together. Instant or active-dry- there is no appreciative difference other than instant is more convenient. When choosing flour be sure to select a bread flour to get the optimal results but if you don’t have bread flour then go ahead and use AP flour, just be sure to check your measurements because you will need more flour. This is also true depending on what salt you choose. Kosher salt you will need more, table salt you will need less. If you have a handy scale it is best to weigh everything out.

All breads are made the same way:
First, the ingredients are mixed together, then the bread is kneaded until the gluten is sufficiently developed, the bread is then allowed to rise for a period of time (this is known as bulk fermentation and is where most of the flavor is developed), the bread is then shaped into loaves or rolls and allowed to rise again (this is known as proofing)and then the bread is baked and cooled.
Here is a link to a video on shaping:
title=”Shaping bread”>

After the bread is baked it needs to cool completely before being cut, otherwise they will come out gummy and less flavorful.

Batch Risen Dough is designed to be made in a large batch, risen and refrigerated for up to a week. When you are feeling like some home-made bread simply snip off 14-16 ounces, shape it and bake it. the bread’s flavor will develop over the next several days and become more intense and even take on some sourness.

Below is our basic recipe for an Italian Batch Risen Dough.
725 grams of 90 degree water
14 grams of instant yeast
25 grams of table salt
925 grams of all-purpose (AP) flour, we recommend King Arthur

*Place water into an 8 quart container & mix the yeast until dissolved, then add salt and immediately add flour, stir with wooden spoon until fully incorporated and let rise at room temperature for about 2 hours covered with a floured with a towel (not terry cloth) or parchment paper sprayed with oil, until it has slightly more than doubled in volume. Refrigerate dough for up to one week or minimum of 2 hours. When you are ready for that home-baked goodness, sprinkle flour across the entire surface of the dough and on your hand (to prevent dough from sticking), pull out around 14-18 ounces of dough. Loosely shape this into a ball and allow it to proof on parchment paper at room temperature for up to 90 minutes. Bake in a 450 degree oven for 30-35 minutes or until the internal temperature is 205 degrees (digital thermometer is preferred.) Let cool completely and enjoy!!

We hope you all have a wonderful & Happy Thanksgiving!!!

Posted in Uncategorized | Leave a comment

July Fourth

I hope everyone is excited about the upcoming holiday. I know I am. We will be hosting a special happy hour BBQ on our fabulous patio. Also hosting will be Anchor Brewing and Skyy Vodka.
We will be offering a special BBQ menu including first of the season heirloom tomatoes with hand pulled mozzarella, pork shoulder and Schmitz Ranch brisket, rotisserie chicken, baked beans from the wood oven, potato salad, corn on the cob (probably with BACON BUTTER…a preview of High on the Hog)and ice cream cones. All of this with an Anchor Liberty Ale or Skyy vodka cocktail for $35 plus tax and gratuity. There maybe, just maybe (well, most likely will be)some specials on Drakes Bay Oysters as well.
I am super excited. Give us a call and let us know you are coming. It is gonna be a swell time!!

Posted in Uncategorized | Leave a comment

Kitchen of Champions

saint vincent de paul of oakland

Celebrating graduation with a slice at Mission Pie

Over my ‘weekend’ I volunteered at the St. Vincent DePaul Society Kitchen of Champions in West Oakland, California. The students were a blast to work with and I am so happy to be a part of their learning experience.
Epic Roasthouse donated all of the flour and butter that we used in the recipes. My wife, Karoline Boehm-Goodnick, general manager at Mission Pie, was with me as well.
I would like to encourage all of you to check out the Kitchen of Champions webpage and help in any way you can. My friend Diana Petes is the Culinary Services Coordinator and can help with any questions you may have.

Posted in Uncategorized | Leave a comment

High On The Hog

Pork and Pinot is back. California wineries specializing in Pinot Noir, a western theme (including appropriate music) and lots of pig.
Our annual celebration is back this year on Saturday, September tenth. I’m not going to provide you with lots of details right now (I like suspense) but call 415-369-9955 for more information and to make your reservation.
I will give you a couple food teasers: corn with bacon butter, something roasted on a spit, lots of pulled pork, and plenty of house-made and artisian charcuterie.
We hope to see you there,

Posted in Uncategorized | Leave a comment

Wood Burning Brick Oven

As many of you know the soul of our kitchen is a wood burning brick oven. It is made of twenty-two thousand pounds of sand, brick and stone. We burn up to three cords of almond and walnut wood per month.

Many restaurants have wood ovens. We are different because we use ours so much. It is not just a place for pizzas and such. It provides us with a hot and smokey spot to cook everything from giant ribeye steak to Mediterranean sea bass to baby carrots. You can taste the smoke.

Maintaining a live fire for 18 hours a day is a challenge for our cooks and one that teaches us all so much about the act of really cooking. I hope that you appreciate what our oven means to us. Stop bye and peer in sometime.


Posted in Uncategorized | Leave a comment

Mothers Day Brunch

First of all thanks to everyone who made Easter brunch at Epic great! If you are looking for a place in San Francisco to celebrate with your mom, Epic is the spot. We will be offering a prix fixe 3 course brunch from 10am to 3pm on Mother’s day and would love to see all of you here.


Posted in Uncategorized | Leave a comment