The Canadian Red Cross Care Partner’s Grand Avenue driveway was blocked Wednesday by striking community support workers.
Sabrina Cudmore, a community support worker (CSW) with the company, said the group of approximately 20 people hit the picket lines after rejecting a tentative deal from the company Nov. 12.
“We don’t want hundreds of dollars, we just want what’s fair. Everything is going up in price but we’re not getting anywhere,” she said.
Cudmore said the proposed deal offered an increase of 11 cents an hour each year for four years, plus increasing the current 34 cents a kilometre rate by five cents over four years to 39 cents.
“I make $15.02 an hour, I started at $10.06, but that was 14 years ago. If minimum wage goes up, I might as well go work and serve coffee and have less stress,” Cudmore said.
Tonya Elliott, Canadian Red Cross and Red Cross Care Partner director of communications, said the tentative deal was recommended by both the Service Employees International Union (SEIU) Healthcare and the employers.
“The lines of communication remain open with the union, but we don’t currently have additional dates (for negotiation),” said Elliott.
Approximately 4,500 community or personal support workers began a legal strike across Ontario, but Elliott said contingency plans were in place for the roughly 18,000 clients and the company is working to minimize any disruption to service for them.
Diane Carroll, a CSW for 14 years, said she can see eight to 10 clients a day, and works 12 days before getting two days off.
“We want to be treated fairly and with respect. We get nothing here, and when I say nothing I mean nothing,” Carroll said. “We go to work sick because we can’t afford to be deducted that amount of money off our paycheques.”
Carroll said there is a two-to-three dollar difference in pay between Chatham-Kent Red Cross Care Partner CSW workers and those is similar sized cities.
“Chatham-Kent is the lowest paying for CSW workers. We go in, we do personal care with clients, a sounding ear, meal planning, we do general housekeeping,” she said. “We cover many aspects – it’s not just a job.”
Carroll and Cudmore said they’ve received a lot of support from clients who understand why the group is striking.
“We haven’t really had a raise for six years. It’s not that we don’t want to service our clients but, at the same time, we want to do what’s best for our families too right,” said Cudmore.
BY THE NUMBERS
CSW earn $15.02 per hour.
Deal offers 11-cent per hour wage increase each year for next four years.
Deal offers increase in mileage by five-cents over four years to 39-cents from current 34-cents per hour.
A local CSW sees eight to 10 clients a day.
Click photo to enlarge
APTOS — If you’re forward-thinking enough to have a 2014 calendar already, put a star by Feb. 10. That’s the spring semester opening date for Pino Alto, a remarkable restaurant staffed and run by students of Cabrillo College’s Culinary Arts and Hospitality Management program.
Housed in the elegant Sesnon House on Cabrillo’s campus, Pino Alto is open only 26 weeks each year — 13 weeks during fall semester and 13 weeks during spring semester. This year’s fall schedule is just ending; the last lunch seating is Dec. 12 and the final regular dinner is Dec. 11, though special fixed-price Winemaker’s Dinners are offered Dec. 12 and 14.
Why would I write a review about a restaurant about to go into a two-month hibernation? Well, Pino Alto is like the monarch butterflies: before you know it, the restaurant is gone again and you’ve missed your chance to experience a unique local phenomenon. My advice? Prepare now for spring semester’s dates, Feb. 10 though May 16.
Advanced culinary students run Pino Alto’s dinners, including menu planning. Lunch belongs to the beginning students, although instructors plan the meals — except during Student Menu Week, which was happening when I visited with my friend Tom last week.
I’ve enjoyed several memorable dinners and lunches at Pino Alto. The student staff adds a fresh and enthusiastic note, the setting is lovely and the menus are imaginative and often ambitious. The prices, including three-course lunches for $10, can’t be beat.
Students fill each position at the restaurant in turn, from head chef to busser. We were welcomed cheerfully by John Torresan, one of several students we met that day. John seemed to enjoy his hosting role, seating us cordially at a table near the fireplace. The charming server, Kim Fraundorfer, presented a basket of crusty housemade bread and sweet butter sprinkled with pink sea salt. After bringing our drinks, Iced Tea ($1.50), and Lemonade ($1.50), she returned to take our meal orders.
Pino Alto’s lunch menu, which changes weekly, features a trio of entrées including a vegetarian option; these main dishes come with soup and salad, which can be ordered separately. The day we visited, our entrée choices were Chicken Pot Pie from Victoria Ashby’s recipe, Grilled Four-Cheese Sandwich with Bacon and Avocado courtesy of Amalia Laugesen, and Papas Rellenos con Queso from Nancy Clark.
We decided to order all three entrées (at $10, why not?) and soon Kim was back with Sarah Prescott’s Apple Walnut Salad and a cup of Ryan Wemp’s Emmenthaler Potato Soup. She also introduced us to Wemp, who was working as a server that day.
Wemp told us that his recipe came from a Swiss family friend, out of a cookbook called “Recipes From Switzerland.” He explained that the soup is very popular in northern Switzerland and said it was especially good on cold winter days.
His soup was delicious, a lightly textured blend of robust, vegetable-laced broth thickened with potato and cream and tasting faintly of nutmeg. It was topped with delicate tendrils of Emmentaler Swiss cheese and a dash of vinegar, both adding interesting flavor elements. The tang of the soup was echoed in our handsome salad of baby greens topped with thin, half-moon slices of crisp Granny Smith apples, feta cheese and toasted walnut bits; the intriguing dressing turned out to have a touch of maple syrup.
It was a little embarrassing to have three entrées come to our table, but once we tasted the dishes we didn’t care. Tom, a grilled cheese sandwich junkie, found a new high in the extraordinarily decadent layering of fontina, gruyere, cheddar and blue cheese, plus avocado and bacon. It was a taste and texture rush, from the gooey cheese to the buttery crunch of grilled sourdough bread. The accompanying coleslaw added color and bright, slightly sweet flavors.
“I’ve never had avocado in a grilled cheese sandwich before,” said Tom blissfully.
The pot pie presented another upscale version of a comfort food favorite. Served in an oval ceramic ramekin, it was topped with leaf-shaped pastry incorporated into the flaky crust. Underneath, generous pieces of flavorful, juicy chicken mingled with the creamy gravy and a mix of vegetables including green peas, carrot and mushrooms; fennel contributed an earthy edge.
Our third entrée — papas rellenos or “stuffed potatoes” — was both surprising and noteworthy. The two racquetball-sized croquettes arrived on a mojo sauce-drizzled bed of black beans, corn kernels and bits of red onion and red pepper. I expected the golden-brown spheres to be crunchy-hard but instead the thin, crisp panko crust revealed cloud-soft mashed potatoes with a center of molten cheese. The beans could have been slightly more cooked and I missed the fresh corn of summer, but the dish was delightful.
We couldn’t leave without trying Dare Arrow’s Pomegranate-Red Wine Poached Pears with Whipped Greek Yogurt ($4). The gorgeous presentation featured lush, ruby-red pear slices arranged in a heart-shaped fan; it was garnished with crimson reduced sauce and a light but luscious blend of yogurt and crème fraiche that was studded with whole roasted hazelnuts.
Feb. 10. Write it down.
Sinfully comforting: The extravagantly scrumptious grilled cheese sandwich
Get ready: Pino Alto is open for spring semester Feb. 10 to May 16; fall semester starts Sept. 3
Hidden treasure: With its elegant setting, friendly servers and affordable menus, Pino Alto is worth seeking out
A real education: This restaurant is actually a learning lab; your meal is part of the lesson
Ann Parker welcomes comments, feedback and suggestions about reviews for area restaurants. Contact her at email@example.com.
WHERE: Sesnon House at Cabrillo College, 6500 Soquel Drive, Aptos
HOURS: Lunch noon to 1:30 p.m., dinner 5-8:30 p.m. Wednesday through Friday, fall and spring semesters only. Last lunch Dec. 12, last dinner Dec. 11. Special events: Dec. 12 and 14, Winemakers Dinner; Jan. 10, Fungus Fair ‘After Hours’ Mushroom Dinner
AMBIANCE: Pino Alto is more informal at lunch than dinner, but still projects an air of casual grace; student staffing adds a unique touch
COST: Reasonable (three-course lunch, $10)
DETAILS: 479-6524, Facebook and sites.google.com/a/cabrillo.edu/eric-carter/home. For email notification of Pino Alto’s upcoming schedule and menus, contact Eric Carter at firstname.lastname@example.org.
Read more Sentinel dining reviews at www.santacruzsentinel.com/food.
More about Pino Alto
Pino Alto offers lunch, dinner and catering, all incorporating preparation and staffing by students from Cabrillo College’s Culinary Arts and Hospitality Management program. Each lunch, for instance, is prepared by a group of 12 beginning students.
Currently the total enrollment for the program is about 250 students, says department chair Eric Carter, with 48 in the beginning class.
‘For most of our beginning students, this is their first semester at Cabrillo,’ says Carter, noting that course loads vary widely because many students also have jobs.
Core classes include lecture and lab courses, Introduction to Hospitality Management, Sanitation (taught by county health inspector Phil McCauley) and Basic Baking. Then there’s Catering, Accounting, Food Service, Beverage Operations, Meat Cutting, Advanced Baking, World Wines and much, much more.
Carter has been an instructor with the department for nearly 20 years and teaches both beginning and advanced classes. His fellow instructors in the culinary program include Sue Slater (catering and wine classes) and Beverly Terra, who recently became a full-time instructor in advanced management.
‘Business has been good the past few semesters; we have a lot of regular customers,’ Carter comments. ‘Our greatest challenge, always, is that we’re only open 26 weeks a year.’
What follows is the recipe for student Ryan Wemp’s Emmenthaler Potato Soup. Wemp said the recipe comes from a Swiss family friend, out of a cookbook called ‘Recipes From Switzerland.’ He explained that the soup is very popular in northern Switzerland and said it was especially good on cold winter days.
Emmentaler Potato Soup
Makes 6 servings
2 tablespoons butter
2.2 pounds potatoes
2 carrots, peeled
1 1/2 quarts vegetable stock or bouillon
1 teaspoon flour
3-4 tablespoons cream
1 tablespoon freshly chopped marjoram
2 tablespoons chopped parsley
Salt and pepper
1 teaspoon nutmeg
1 teaspoon vinegar
1-2 tablespoons Emmentaler (Swiss) cheese
1. Chop onions and brown lightly in butter in a saucepan.
2. Peel and dice potatoes, cut leeks and carrots into small pieces and add vegetables to onions. Sauté briefly. Add to vegetable stock in large pot and simmer gently 30 minutes. Pass mixture through a strainer or puree with immersion blender.
3. Mix flour and cream together. Gradually add soup, followed by parsley and marjoram. Simmer another 10 minutes, stirring occasionally. Season to taste with salt, pepper and nutmeg.
4. Stir in vinegar shortly before serving. Place very thin slices of Emmentaler cheese in individual bowls and cover with hot soup; top with croutons.
Recipe from ‘Recipes From Switzerland
In a ranking of the top 50 consumer packaged goods (CPG) advertisers in paid search by ad impressions, Kraft Foods Group overwhelmed the field with more than 20 percent of total CPG ad impressions on Google AdWords with its sites KraftRecipes.com and KraftBrands.com.
With Kraft sites as the bellwether, the list of top 10 CPG advertisers in paid search was dominated by sites offering recipes and meal planning ideas. In all, Kraft Foods Group racked up more than 462 million impressions during the study period between August 2012 and July 2103.
The study also found that within particular CPG categories, a single advertiser tended to dominate the field. For example, with MyCokeRewards.com, LivePositively.com and DietCoke.com, Coca-Cola sites accounted for more than 80 percent of PPC impressions in the carbonated beverages category. The runner-up, Pepsi, claimed just 9 percent of total impressions in that category. AdGooroo found that Pepsi almost exclusively focused its paid search efforts around the brand’s TV sponsorship of the 2013 Super Bowl.
AdGooroo looked at the keywords CPG companies were targeting to try to get a better understanding of what the branding appeal of paid search is for these manufacturers selling low margin items through third-party retailers. The mass appeal of recipe and meal planning information was the biggest draw for CPG food companies looking to reach broad audiences online.
There were, however, some surprising niche targeting tactics found among CPG brands. Popcorn brand Pop Secret, which has a tagline of “The secret to movie night,” employed a paid search strategy focused on movie watching by bidding on keywords including “free movies” and “free movie streaming”. More than 43 percent of the brand’s keywords were movie related, according to AdGooroo.
Also somewhat surprising, was the lack of coupon offers being promoted through paid search among typically coupon-reliant CPG brands. Laundry detergent brands stood out as the only advertisers with “coupon” related terms among their top keywords.
The full report is available for download here.
Metabolic Meals, a St. Louis meal delivery company, is excited to announce its nation-wide expansion, which began on December 9, 2013. Founded in 2009, Metabolic Meals has serviced the greater St. Louis area with healthy meal plans delivered directly to customers’ door steps. Due to high demand, the company has spent the last 18 months preparing for its nation-wide meal delivery services.
Metabolic Meals is one of a few companies with the capabilities to distribute fresh, healthy meals across the continental United States. All meals will be shipped out of the St. Louis facility, utilizing special packaging in order to keep the meals fresh through the entire delivery process.
“We are truly humbled by the amount of support we have received over the last five years,” said Jason Barbour, founder and President of Metabolic Meals. “We are excited to embark on this next journey, and look forward to helping residents within the United States make healthier choices.”
With thousands of St. Louis clients, Metabolic Meals is confident that customers across the nation will enjoy the fresh, healthy meals created by a team of chefs, all graduates of esteemed culinary institutes across America. Over the next few weeks, Metabolic Meals will be updating the website to accommodate the new locations.
The company is now offering incentives to new customers and to existing customers that make referrals. For more information or to receive pricing on your location, please call us at 1-855-355-6325 or visit the website at http://www.mymetabolicmeals.com.
Posted on Tuesday, December 10, 2013 03:18 PM
, Local News
, Small Businesses
Pictures in my high school yearbook show the 1951 student body of West Valley High as 100 percent lilly-white Caucasian and with few exceptions, average to slim in build. What a contrast with last year’s M-PHS yearbook that pictured a healthy mix of races from around the globe and an unhealthy trend toward obesity. Call the obesity issue, Issue No. 1.
Issue No. 2 is workers’ unpreparedness for retirement. One web-source reported that the average baby-boomer without a company sponsored retirement plan has set aside only $38,000. If there is a company-sponsored plan, the nest-egg rises to $88,000. Another source estimated that workers over 55 with established retirement plans have socked away $130,000 toward retirement and when they’re vested in company plans for 10 or more years the amount rises to $230,000.
If we look at how much workers have saved and invested outside their employer-sponsored plans, workers under 35 had $6,000 or less in savings, ages 35-44 averaged $22,500, ages 45-54 averaged $44,000 and ages 55-64 had saved $65,000. Since Social Security may not be a sure thing and if income from interest and dividends from retirement accounts yields 6 percent per year, it would take a portfolio totaling $667,000 to produce a retirement income of $40,000 per year. Today’s average worker is going to come up short.
And now for Issue No. 3: People who study dining patterns claim that society averages between 4.8 and 5.1 restaurant dinners per week per person. Of course that’s a mix of pizza joints, fast food and fancy restaurants but no matter where prepared food is bought, chances are high that it delivers an overload of fat, salt and costs anywhere from three to 10 times that of good home nutrition. Add a Starbucks habit and the weekly bill for two is upward of $250 per week.
That $250 per week can run $13,000 for a year, and that’s with no tips, alcoholic beverages or deserts and ordering only the cheapest things on the menu. Seattle’s actual annual average for households eating and coffeeing out runs $11,269, but that figure lumps in poverty-level households that won’t be dining out much.
Believing that all things are connected it seemed natural to assume the three issues are joined. Obesity, insufficient retirement savings and the expense of dining-out are so linked that they might respond to a single solution: Home cooking. How do you fight obesity? Begin with healthful home cooking. How to save more for retirement? Cut food expenditures by replacing high-cost prepared food with low-cost home cooking.
Keep in mind that we live in a world where the polls never close. Every food item in a shopping cart is a vote and the physiques of shoppers mirror what’s in their carts to prove it. How is it then, that we haven’t come to grips with the close-to-home issues of body weight and personal finance? It’s so much easier to focus criticism on schools and government and taxes and coal trains while letting body weight and finances spin out of control.
Better to start by focusing on processed foods and how they not only provide lousy nutrition but the extra pounds they add cut into earning power. According to a study of nine nations, a 10 percent increase in a man’s body mass results in 3.3 percent less earnings while the drop for women is 1.8 percent. That translates to an average loss of $1,650 for men or $900 for women. Home cooking done right not only reverses obesity, it leaves more earnings available for retirement accounts.
There are good and bad reasons for not cooking. It’s messy enough that fully 25 percent of the respondents to a survey by Bosch Research said they can’t stand the mess. People working two minimum-wage jobs say they don’t have time, 66 percent said that grocery shopping is their most time-consuming chore and 28 percent said they simply do not know how to cook.
A division-of-labor issue arises if a wife or husband is saddled with all the menu-planning and shopping chores. Discovering spoiled ingredients in the fridge can be disheartening. But all excuses melt away once householders discover that they can eat better-tasting healthier food at home for a fraction of the cost of restaurants meals. And no tipping! The core question switches from where we are eating to what are we having for dinner.
Cooking does carry challenges. It takes time to plan, shop and keep track of what’s in the fridge, freezer and cupboards. Cleaning up carves a piece out of one’s evening. Some couples find it difficult to divvy-up cooking chores to keep one person from being stuck with it all.
The planning part can be easy for anyone willing to trade social networking minutes for searching out healthy recipes on the web. It doesn’t take long to discover that cooking is a creative art, not a chore and once that happens, the battle is half won.
Comments may be addressed to email@example.com.
Just Add Cooking just finished adding a lot of goodwill to its menu by donating $900 to The Greater Boston Food Bank’s Holiday Meal Drive.
The Natick-based company, which delivers complete fresh meal kits and recipes to the doors of Greater Boston residents, pledged to donate $5 for every box it delivered last month to the food bank. Deliveries totaled 180, hence $900, money that will help feed families in need during the holidays.
It’s all about giving back, said Boston resident Jan Leife, who founded Just Add Cooking with fellow Swede, Anders Lindell, in March.
Since that time, the company has been giving back to area families the time they would be spending shopping for groceries and planning meals.
Lindell, who resides in Natick, recently discussed the company with Daily News staff writer Bob Tremblay.
QUESTION: Why was the business started?
ANSWER: When we moved to the United States, we started looking for a “Just Add Cooking-service” since we had used this fantastic service for many years back home in Sweden. We were really surprised when we couldn’t find it here in the Greater Boston area. We believe it’s time for American families to reclaim their kitchen and start eating healthy, home-cooked dinners, enjoying the time together and teaching the kids how to cook.
Q: What does your company do?
A: Just Add Cooking delivers meal kits directly to the door of Boston-area families. Each box arrives chock full of fresh ingredients – locally sourced, organic and in-season when possible – along with recipes to use them. Families just need to spend 30 minutes cooking the meals each night—no meal planning or grocery shopping needed.
You can choose from three, four or five meals in your box; each meal feeds four people or two adults and up to three children. All the ingredients, including spices, are provided in labeled pre-measured sachets or jars making it fun and easy for anyone to cook. Even kids can get more involved in the simple cooking process, learning valuable lifelong skills and an appreciation for a variety of beautiful, healthful ingredients.
Just Add Cooking provides a wide variety of ingredients and international cuisines and endeavors to help families come together with homemade family dinners.
Q: What makes you different from the competition?
A: We provide recipes and all fresh ingredients needed so it’s very convenient. We’re also a much healthier alternative to takeout (and more flavorful and fresh as well) and provide a great variety of international cuisines in the box—it’s never boring.
We use locally sourced ingredients, in-season and organic as often as possible. We have a focus on healthy, well-balanced menus created by our own chef along with a dietitian. There’s also great variety with new recipes every week. We have pre-measured ingredients – easy to cook, even for kids. No food waste.
Q: What is the price of your product?
A: A 3 meal box for 4 persons costs $107 ($8.92 per portion); 4 meal box for 4 persons is $127 ($7.94 per portion); and 5 meal box for 4 persons is $139 ($6.95 per portion). Delivery is included in the meal price.
Q: Any news to report?
A: Last month, we launched a feature making it possible for customers to select which dishes they’d like to receive in their box, as well as a vegetarian box.
Q: How many employees do you have?
A: Two employees plus subcontractors and consultants.
The website for Just Add Cooking is www.justaddcooking.com.
Posted: Saturday, December 7, 2013 5:06 pm
Step up and keep your resolutions
Just in time for your spring resolution of a healthy lifestyle, the local Texas AM AgriLife Extension Service Family Consumer Sciences agent is launching a new 12-week weight management program to help the public in their efforts. Hale County AgriLife Extension office will begin the program in January 2014 at Covenant Health Plainview.
The program consists of weekly lessons to help participants move toward a healthier weight and will include a weekly weight check-in, a weekly challenge to help you “stay the course,” Dinner Tonight! healthy recipes and incentives. Weekly lessons will be Scale Down by Setting Goals, Step Up to a Healthy Plate, Scale Down by Label Reading, Step Up to Breakfast and Menu Planning, Scale Down with Moves to Lose, Step Up your Hydration, Scale Down by Finding Your Motivation, Step Up to Healthy Snacking, Scale Down with a Colorful Plate, Step Up to Successful Socializing, Scale Down by Knowing Your Number and Step Up and Celebrate.
Step Up Scale Down is a research-based program that has proven success in weight management and building healthy lifestyle changes.
The series will kick off on Thursday, Jan. 16, 2014. Weigh-in will start at 5 p.m., and class will start at 5:30 p.m. on Thursdays. Meetings will be held in Conference Room B. Cost for the 12-week program is only $15, which includes all course materials. Sign up by noon Jan. 15, 2014, by contacting Deana Sageser at 806-291-5270 or email DLSageser@ag.tamu.edu. For more information visit http:// hale.agrilifeorg.
Deana Sageser is Texas AgriLife Extension Service Agent-Family and Consumer Sciences.
© 2013 MyPlainview.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Saturday, December 7, 2013 5:06 pm.
Ryan Michaels, 14 years old, presents columns, lists, and reviews. He has reviewed over 90 movies since he started writing for our local papers, during summer 2007.
how to be a good parent
A brand new article on the website Vkool.com mentions 12 tips on how to be a good parent. Is it trustworthy?
Seattle, Wa (PRWEB) December 07, 2013
The article on the site Vkool.com offers 12 tips on how to be a good parent. “How to be a good parent” is an effective article that parents should make use. Author Lien Nguyen, who wrote this article, confirms that the best way to educate a child is to treat him or her respectfully. The author also states that children do not have the judgment, priorities, or experience that their parents have. Therefore, people should spend time explaining clearly about what they want their child to do. One more thing, if the rules that parents set up for their children are different from day to day, it will lead to the children’s misbehavior. Besides, the author states that parents should respect their child’s interests, such as painting, playing video games, and taking part in a personal piano course.
Next, the author offers a lot of useful tips that parents should follow to perfect the way they educate their children. The writer states that people should not make decisions for their kids all the time. In fact, it will be better for children if they learn how to live, face, and accept the consequences from what they decided. If people want to be an involved parent, they will need to spend much time and effort for their kids, meaning that they should rearrange and rethink of their priorities. It regularly means that people need to sacrifice things they love to do for what their children need to do. People should also not show too much love to their children, expressed through things, such as material possessions, lowered expectations, and leniency. Lien Nguyen also encourages parents to learn ways to quit their vices, such as simple tips to give up smoking to protect their health and get more respect from their kids.
Jessica from the site Vkool.com says: “this article is good for me and people who want to learn how to be a good parent. Previously, I just wanted to find ways to maintain a happy marriage. However, after finding this article, I find out that the key for a happy family is not just about parents. Author Lien Nguyen states that people should make use of the tips she offers to become good parents in the eyes of their children. In fact, everything Lien Nguyen mentioned in this article is very easy to understand. Therefore, people who want to be good parents should read this article and make use of these useful tips. I bet that these tips will be efficient for people worldwide.”
Anyone who wants to read the full article can visit the website: http://vkool.com/12-tips-on-how-to-be-a-good-parent/
About the writer and the site: Vkool.com is a prestige site that is set up by Tony Nguyen. This article is written by Lien Nguyen – an enthusiasm writer working for Vkool.com. She has written a lot of useful articles about many fields of life. Readers can contact with Lien Nguyen via email.
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