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Gourmet Campfire Cooking

Jul30
2012
Written by Georgia Dueck

With the summer upon us comes camping season, a fantastic time to escape the city noise for the tranquil sounds of the great outdoors. One of the most familiar sounds that come to mind is, of course, the sound of a crackling campfire. Memories of s’mores and hotdogs are sure to arise, but what are you to do when those snacks from your childhood become boring?

A Travel BBC article from early July, Travelwise: The art of campfire cooking has the answer. Take a look at just one of the article’s suggestions from recipe creators Pat Mac and Mike Faverman, authors of Ultimate Camp Cooking.

Drunk’n Flank Steak

Marinate steak ahead of time in a sauce made from Jack Daniels, ginger, garlic, soy sauce, lime juice, red pepper flakes and salt and pepper. Leave it in a cooler until you’re ready to cook it, and just throw it on the barbeque.

A suggested side for this innovative campfire dish are some rosemary red potatoes, made by slicing some red potatoes and tossing them with rosemary and thyme, and finally sautéed in olive oil, garlic, and salt and pepper.

Be sure to check out this article before your next outdoor adventure for a new take on tater tots. Finally, another option to add more spice to your campfire cookout is to marinate in Nando’s Peri-Peri Zesty BBQ Marinade. It will definitely add a kick to your next meal meal!

Posted in Recipes - Tagged bbq, campfire, recipes, summer

Grocery Showcase West 2012

Jul25
2012
Written by Georgia Dueck

Grocery Showcase West
April 22-23, 2012
Vancouver Convention Centre – East Building, Vancouver, BC

2012 marks the 50th anniversary of the Canadian Federation of Independent Grocers, a non-profit organization that brings together the buyers and suppliers of the grocery world. This tradeshow is one of the best opportunities for food manufacturers to attempt to leave lasting impressions with potential buyers by means of attractive displays and tasty demonstrations and samples.

This year at Grocery Showcase West, National Importers unveiled some new and exciting products, many of which can now be found on the shelves of your favourite grocery retailers. Grocery Showcase West aims to do just this; showcase new products that will be launching for customer purchase and are available for buyers to bring into their stores. These buyers included familiar names such as Loblaw’s, London Drugs, Overwaitea, IGA Safeway, Wal-Mart, Choices Markets, Stong’s Markets, and The Grocery People.

Patak’s, the world’s leading Indian food retailer, presented  new cooking sauce SKU’s to the market; Tomato & Cumin (Balti), Creamy Coconut and Pineapple Sauce (Goan Pineapple), and Creamy Coconut and Peanut Sauce (Pasanda), all available now for purchase.

Grocery Showcase West also features a variety of new and innovative cookware items. Aspenware Inc presented their innovative compostable aspen cutlery. Although it is still one time use only, Aspenware provides a great leap towards reducing the enormous amount of plastic knives and forks found every year in landfills. Durable and compostable, Aspenware cutlery is a great alternative to traditional plastic utensils.

Other featured brands this year at Grocery Showcase West included Want-Want and Twinings, as well as the grand debut of Snapdragon, making its first appearance at a showcase. Snapdragon brings a delicious collection of Asian cuisine to your kitchen table, and definitely deserves a taste (or two, or three!).

Posted in New Products, Special Events - Tagged events, Grocery Showcase West 2012, showcase

Turning Your Charcoal Grill into a Smoker!

Jul25
2012
Written by Georgia Dueck

It’s a test of barbeque endurance, persistence, and patience… turning your charcoal grill into a smoker. For the most part, the majority of people do not own a smokehouse and people are always in search of ways to incorporate smokehouse recipes onto the grill. A basic definition of smoking is the slow cooking of meat at a low temperature over burning hardwood. Commonly tough pieces of meat are broken down into tender and juicy cuts that are marinated in their own fats and melt in your mouth. It is the ‘self-actualization’ of a foodie’s hierarchy of needs, pur barbeque bliss. The people at Serious Eats have provided great step by step instructions on how to properly prepare a charcoal grate for smoking.

Arrange the charcoal grill so that the grill is separated into halves: fill grate with charcoal on one side and place an aluminum pan half filled with water on the opposite side. The food will be placed on top of the aluminum pan which, along with the water, will help maintain a consistent temperature. Add a few pieces of wood until they begin to smoke.

In order to get a low consistent temperature, we need to restrict the airflow by covering the grill and have the air vents 1/3 of the way open (more air flow = higher temperature). Once the grill reaches approximately 225°F (225°F – 300°F is acceptable), place the meat on and begin smoking. Obviously the temperature will fluctuate so the heat should be checked every 15-20 minutes. If the grill is no longer responsive to the air vent changes, add an additional 12-15 lit coals as well as a few wood chunks. During charcoal replacement, it is a good idea to rotate the meat to ensure even cooking!

Give some baby back pork ribs a try before embarking on the pork butt or beef brisket (latter two can take up to 16 hours). The pork ribs should take 4-5 hours. Add a few drops of Encore Woodland’s Liquid Smoke for flavour!

Posted in Recipes - Tagged bbq, cooking tips, Encore Woodland, grills, smokers

Changing a $5 Steak into a Prime Cut

Jul16
2012
Written by Georgia Dueck

Attention steak lovers, here is a great tip from Steamy Kitchen on how to transform a $5 steak into a “prime” cut with the full-flavour, beefy taste of a ribeye and the tenderness of a filet mignon. Sounds like a claim that you would hear in an infomercial with an obnoxious salesperson.  Before you discount this as a gimmick, let me try to explain this simple procedure without going into depth with the science behind it. The trick is to season the steak with sea salt or kosher salt to a point where it resembles a salt lick for an hour before cooking (based on 1” thick steak). What the salt does is it draws out the water from the steak initially, leaving the steak sitting in a pool of water. The steak will be seasoned throughout because some of the salt will get drawn back in (through osmosis). The salt that does get drawn back into the steak will break down protein giving it the tenderness of a filet mignon. Not only this, the salt traps the fat and juices from the meat giving it the ribeye’s beefy flavours. It is important that you rinse the excess salt off the surface of the steak and pat dry your steak so that there is absolutely no moisture left (you do not want to be steaming your steak). Don’t worry about the moisture that leaves the steak, it will not affect the flavours. The flavour is in the protein and fat in the steak which is bound by the salt. Give this technique a try the next time you decide to have steak but don’t want to empty your pockets to do so. Season with your favourite spices and add a few drops of Encore Woodlands Liquid Smoke for a hint of hickory or mesquite.

Posted in Recipes - Tagged cooking tips, Encore Woodland, steak

A Whole Lot of Money Saved by Cooking a Whole Chicken

Jul09
2012
Written by Georgia Dueck

Cooking a whole chicken is probably not the first thing that comes to mind when you think about how consumers are finding ways to stretch out their dollar. In truth, it is one of the best ways to save money and still have a delicious meal.  Many of us are hesitant to do so because it seems like a lot of work and preparation. After all, the breasts, thighs, and drumsticks all require different cooking times.  However, cooking a whole chicken can be the easiest way to prepare a bird and the most flavourful because of the natural juices that marinate the bird when cooked. Saving those extra dollars makes it that much sweeter! Leftovers from the bird can be used the day after or frozen for a future meal. But the real question is… how do we make sure that the bird is cooked properly? As Olivia Ware discusses in her “The Blender” blog, the key is indirect heat. It consists of using low heat and a cover to surround the bird on all sides with a consistent temperature. Think of it as transforming your grill into an oven. Sounds easy? It is!

With summer approaching, cooking a whole chicken is the perfect way to make the most out of your grill. Rather than grilling hotdogs or burgers, impress your friends with a whole grilled chicken! The aromatic scents circulate in the grill and infuse the chicken with distinct hints of smoke. Each bite into the tender meat will release an array of juices that will make you weak in the knees and wanting more. The skin, a golden brown colour that even the Kernel would be proud of (even though it’s not fried chicken). Trust me, you won’t be disappointed. The people at Williams-Sonoma Kitchen have created a simple Classic Grilled Whole Chicken recipe, an easy-to-make recipe ideal for summer grilling. For those who want to add a hint of hickory or mesquite, try this recipe with Encore Woodland Liquid Smoke (use a few drops and brush lightly onto chicken before grilling)!  Here’s the recipe:

Ingredients:

  • 2 chickens, each about 4 lb., neck and giblets      removed
  • 3 Tbs. olive oil
  • 1 Tbs. dried oregano
  • 1 1/2 tsp. salt
  • 3/4 tsp. freshly ground pepper

Directions:

Prepare the chickens
Prepare a gas or charcoal grill for indirect grilling over high heat.

Brush the outside of each chicken with the olive oil and sprinkle with the oregano. In a small bowl, stir together the salt and pepper, and season the chickens inside and out with the mixture. Let stand while the grill heats.

Grill the chickens
Lightly oil the grill rack. Place the chickens on the rack over the drip pan and cover the grill. Cook for 45 minutes, rotating the chickens occasionally to ensure even browning. (If using a charcoal grill, add 12 more briquettes at this point to keep the fire hot.) Continue cooking until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F, about 30 minutes more.

Transfer the chickens to a carving board and let stand for 10 minutes. Carve 1 chicken and serve immediately. Reserve the remaining chicken for another meal (see note above). Makes 2 chickens total; serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).

Posted in Recipes - Tagged chicken, Encore Woodland, grill, recipe

The Truth Behind BBQ

Jun25
2012
Written by Saeed Ashrafinia

I’ve been guilty of this and I will be the first to admit it. I’ve invited friends over, thrown a few hamburger patties and hotdogs on a grill, and thought to myself, “this is a pretty good barbeque”. I just naturally assumed that when you grill meat, it’s considered barbequing.  After all, this is what we have been trained to think ever since we were children. It’s been reinforced into our minds every time we look through our local store catalog and see barbeque grills for sale.

Perhaps over time, the inclusion of what is categorized as barbeque has expanded and semantics blurred. The old barbeque techniques that were passed down from generation-to-generation, the regional influences that play such a huge factor on flavour (Kansas City, North & South Carolina, Texas, etc.), and the attention paid to every minute detail have been reduced to a simple equation: meat + grill + fire = barbeque.

To the serious barbeque enthusiast, this is blasphemy and could not be any further away from the actual truth.

BBQ Chicken

 

 

 

 

 

 

 

 

 

So what is authentic barbeque? It consists of briskets, ribs, pork, and more large cuts of meat in a closed pit cooking over a low charcoal or wood fire. The meats absorb the smoke and marinate in its own fatty juices. The low heat combined with hours and hours of cooking time turn what we would normally consider as inexpensive and tough pieces of meat into tantalizing, fall-off-the-bone, and heavenly goodness that melts in your mouth. Barbeque is an art, rich in history stemming from its Southern United States origins.

Those who wish to master the barbeque spend a lifetime perfecting their trade. Like a chef from a Michelin star restaurant, well-known barbeque enthusiasts redefine the entire food experience by incorporating traditional recipes and attempt to reinvent flavours by adding new spices, cooking techniques, sauces and more. There have been books written and tales spoken about the best barbeque in the world but the debate will go on forever.

Now let’s face the truth, not all of us have an authentic barbeque smoker or the time to properly barbeque meats but this shouldn’t dampen our appreciation for authentic barbeque. If you think about it, the barbeque sauces at our local grocery store would not have much of a selection if it were not for the influential flavours produced in those authentic smokehouses.

Those who were not fortunate enough to own a barbeque smoker developed liquid smoke to capture that very taste of a smokehouse. Without authentic barbeque, the barbeque products in our grocery stores would have no inspiration to draw from. So to those who continue the age old tradition of barbeque, I commend you for helping create great flavours, great traditions, and most importantly, great times.

Encore Woodland is celebrating the season of barbequing with the “Win with Woodland” Facebook Contest. By uploading a photo of your finished barbeque masterpiece onto Encore Woodland’s Facebook fan page and sharing it with friends and family, you will be entered into our contest to win a $200 M&M Meat Shops gift card. The photo with the most “likes” by 10 am on July 31st, 2012, will win this great prize! Prizes will also be given to runner-ups as well! For photo submissions and more contest details, visit Encore Woodland Facebook fan page (Facebook.com/EncoreWoodland).

 

 

 

 

 

 

 

 

 

 
For more information about Encore Woodland Products, visit:

www.tasteofwoodland.com

 

Posted in Contests & Prizes

CHFA Expo East 2011

Nov01
2011
Written by Saeed Ashrafinia

CHFA Expo East 2011
Oct 15-16, 2011
Metro Convention Centre, Toronto, ON

CHFA-Expo-East-2011

National Importers is pleased to debut Hodgson Mills to the Natural Grocery channel at this year’s CHFA Expo East in Toronto.  CHFA Expo East is the largest trade-only conference and trade show in Canada, serving the natural products and organic industries.  This is the place where you can meet face-to-face with the industry’s top manufacturers, distributors and brokers.  It is a place where you will find thousands of products – including new products never seen before in Canada.  With more than 550 exhibits covering close to 80,000 net sq.ft., retailers look forward to this event each year as the #1 source for the latest products, education and networking.  Over 3500 unique attendees, including industry professionals, category managers, retailer buyers and key industry decision makers visit this annual conference.

CHFA-Expo-East-2011

Hodgson Mills is a family owned company with more than 125 years’ experience producing delicious stone ground, whole grain and organic foods made from premium quality, whole grain, including flours, corn meals, cereals, baking mixes, pastas and more. Since 1882, Hodgson Mills has been grinding 100% whole grain to create wholesome, naturally healthy food – with no artificial preservatives, additives or colorings.  Hodgson Mills debuts in Canada with their Gluten Free line of Baking Mixes and Gluten Free Pasta.

More information can be found on Our Website Listings or by visiting www.hodgsonmill.com

Posted in Uncategorized

Social Media: How does it work and do I need it?

Aug12
2011
Written by Saeed Ashrafinia

I recently ran into a reader of Western Grocer on a business trip to Toronto.   During the 5 hour flight, we discussed about social media, how it works  and how it has changed the landscape of marketing.  The conversation was quite insightful but one question came up that cause me to pause in thought… Does “every” business really need social media?

Social Graph – Mapping Out the Relationships

The term “social graph” is coined by scientists working in the social areas of graph theory. It has been described as “the global mapping of everybody and how they’re related” .  This term was first used in 2007 by Facebook CEO Mark Zuckerberg, specifically to describe the Facebook platform. Your social graph is a digital map of your personal identity, your primary Facebook friends and everything you share with them. That definition has since been expanded to include other platforms, such as Twitter, LinkedIn and even Google.  So, to be clear, you have many overlapping social graphs. This social data is of great interest to businesses that are trying to connect with you, and should be of equal interest to you for reaching your future customers.

The Facebook “Like” and “Share” Button

We’ve all seen this tiny “Like” or “Share” button on Facebook or websites and without a second thought, we click on it… just because… uh…. we like it or wish to share it with our friends.  Have you ever wondered what happens afterwards?  To explain a bit – sometime in the Spring of 2010, Facebook launched some drastic changes to its platform with the objective of integrating all of your social graphs—on Facebook, of course. On the techy side, this is achieved through the Facebook API , which is “a digital handshake that connects your Facebook identity, connections and content with Facebook pages and outside websites and blogs.”   When you click the “Like” or “Share” button, you’re instantly connected with everyone else who has “Liked” that site or “shared” that site with their friends. You have effectively joined a new community, and now you have the benefit of many new associations.

Imagine what would happen if your business were to incorporate that “Like” button in your online presence? The potential connections and association to your business would be unleashed!

To Tweet or Not To Tweet?

OK – so now our business or brand can get its ego fix from the Facebook “Like” button.  Where does Twitter fit into this?  The basic structure of Twitter consists of gaining followers and following those who interests you.  You tweet.  They tweet.  Big deal…so what?

The foundation of Twitter is based on real-time interaction.  If you are a business or brand with a twitter account, then you would, without a doubt, have had from time-to-time answer a question or address (god forbid) a complaint.  Therefore, besides using twitter to promote your business, it is also an extension of your customer service.

Customer service = twitter?  A recent survey published by InboxQ (and summarized in one of those cool infographics) supports this fact.   It reveals that besides catching up on the latest news, sharing links and photos, connecting with friends, people are asking questions to their followers.

What questions are being asked on twitter? The top 3 are 13% Product Recommendations & Advice; 12% Tech Support; 11% local suggestions.  Amongst the rest include 6% health; 4% food & Recipes; 2% Lifestyle Advice.

So who is asking these questions? The survey found that people with more followers are more likely to ask more questions. This would make sense as the more followers you have normally means the more engaged you are with your followers. In fact, 67% of the questions came from people with greater than 100 followers.  The survey also reveals that people with 100+ followers receive a greater percentage of getting their questions answered.

Interestingly as well, it has found that people with more followers are more likely to have their questions answered by a non-follower. Of all the questions tweeted, approximately 66% have some commercial intent.  So sometimes, non-followers who answer these questions are actually businesses.  41% of the questions are being answered by businesses and 59% of the people are open to receiving answers directly from a business.  80% of the respondents expressed that they would trust the answers from a business as much or more as an answer from their followers.

What does this translate to?  The survey found that nearly 60 percent of Twitter users said they would be more likely to follow a brand that answered them, and 64 percent said they would be more likely to make a purchase from that brand.

Can Social Media hurt my business or brand?

Successful deployment of social media marketing strategy is not only about having an online presence on Facebook or twitter; it is about engagement and reaction in a timely manner.  To ignore this could be detrimental to your business.  While people and fans express their support of your business and brand online in real-time, the real question is are you able to reciprocate as well? Management of your social media profiles should be integrated into each businesses and/or brand’s customer service department.  Take care not to stretch the resources of existing customer relations staff, but rather provide the tools, time and staff to manage your social media marketing.  Thoughtful and strategic integration into your customer service processes will ensure high customer satisfaction while engaging your fans of your business and brand efficiently and with immediacy.

Who should be on social media?

Back to the original question – does every business really need social media? While it makes sense for brands to be on social media.  Should it also make sense for businesses as well? Maybe some?  A social media presence makes sense for a chain or banner, which deals with consumers directly.  However, for a B2B business, such as a logistics provider, co-packer or distributor, having a social media presence could be more of a distraction and drain on its business resources instead.  But then, does the absence of a social media presence for these B2B businesses mean they don’t care about customer service?

Social Media Marketing is evolving and integrating into our businesses in ways yet to be realized.  Consumers are driving the demand for creation of tools to manage this form of marketing. The growth of social media users continues to expand exponentially.  So my questions for you to consider are: Do you know how many people “Like” your business or brand?  Are you answering those online questions about your business or brand?  Do you have the time and resources to manage your social media presence?

READ MORE »

Posted in Business & Marketing

National Importers’ drive for the BC Children’s Hospital Miracle Weekend

Aug12
2011
Written by Saeed Ashrafinia

The 24th annual BC Children’s Hospital Miracle Weekend is a chance for everyone across BC to be a Superhero. The two-day celebration was broadcasted live on Global BC and showcased the best of Children’s Hospital: patients, families, caregivers and supporters from all across BC who helped raise funds throughout the year and contributed to the final total revealed at the conclusion of the telethon broadcast.
The Miracle Weekend took place live, June 4 and 5, 2011, on Global BC.

Last year’s 23rd annual Miracle Weekend total funds raised of $16.5 million was surpassed this year by over $1 million with a grand total of $17,886,339 for the Excellence in Child Health Fund, supporting the Hospital’s most urgent equipment, clinical care, research and education program needs.

National Importers’ Director of Sales, Claude Gauthier, not only spearheaded a series of events that helped raise a total of $24,725 towards the Fund, but also rolled up his sleeves and got back to his “sales” roots by getting behind the phone for one final push over the weekend as an official member of the Miracle Maker Panel.

National Importers BC Childrens Hospital Cheque Presention

The National Importers team presenting their cheque to the BC CHildrens Hospital

The Miracle Maker Panel is a key element of both the broadcast and fundraising success of Miracle Weekend. Each year, key leaders in the community are invited to join this prestigious panel with the commitment of raising a minimum of $2,500 through online, in-person and telephone solicitation of their family, friends and colleagues.

Claude and the entire Team at National Importers would like to extend our gratitude to the generosity of every single person who helped make a difference by contributing financially or with their time and efforts towards the urgent needs of the BC Children’s Hospital, Sunny Hill Health Centre for Children and the Child & Family Research Institute.

National Importers

Posted in Business & Marketing

What Do You Get When the Colombian Coffee Icon and his Real Life Mule Walk into London Drugs?

Apr08
2011
Written by Saeed Ashrafinia

A photo opp of the year: International coffee icon Juan Valdez comes to Vancouver with his mule!

Vancouver, BC- Juan Valdez Coffee, made with 100% Colombian coffee beans, will be launching its signature brand in retail stores across British Columbia in April 2011. The man himself, Juan Valdez, along with his trusty mule, Conchita will kick off the launch with a meet and greet at London Drugs. Juan and the real-life Conchita will be available for photos and are also handing out free samples of Juan Valdez Coffee.

WHEN: Tuesday April 12, 2011
TIME: 8.30am
WHERE: London Drugs
710 Granville St and Georgia, Vancouver

For over 50 years, Juan Valdez has been the symbol stamped onto every bag of coffee made from 100% single origin Colombian coffee beans. Already enjoyed all over the world, Juan Valdez Coffee has at last come to British Columbia. Juan Valdez Coffee, made from the highest quality Arabica beans, offers a smooth, great taste that is so rich, you’ll think you are in Colombia.

As the largest producer of mild washed Arabica coffee beans in the world, Colombia is synonymous with superior quality coffee production. Juan Valdez Coffee is proud to support the hardworking and eco-conscious coffee farmers by ensuring they receive a fair market price for their efforts to sustain their businesses and provide a good standard of living for their families.


About Juan Valdez Coffee

In 2002, the National Federation of Coffee Growers of Colombia established the Juan Valdez Café coffeehouse brand, named after Colombia’s longtime icon and a household name in North America. It wasn’t long before the popularity and demand for Juan Valdez Coffee grew, and a retail brand was created for consumers to enjoy at home. Every cup of Juan Valdez Coffee is made with coffee beans that meet or exceed specific industry standards for a consistently great taste, every time.

Juan Valdez’s mission is to symbolize the proudly kept traditions of those hard working men and women, who pick every bean by hand and are 100% committed to their families, their communities and the environment. Since 1959, Juan has been promoting Colombian coffee all over the world and ensuring that the most discerning consumers can always enjoy a cup of the Richest Coffee in the World®.

Media Contact:
Lindsay Nahmiache
Jive Communications
Tel: 604-889-7996
Email: lindsay@jivecommunications.ca

 


Posted in Newsroom, Special Events
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National Importers Social Responsibility

Social Responsibility
National Importers Social Responsibility!

Since National Importers was founded in 1947, we have been guided by a set of core values around conducting business in an ethical and socially responsible manner. This includes sound corporate governance, a focus on employee success, caring for the environment, conscientious supply chain management, and active participation in the global community... Learn More!

Recent Posts

  • Try Cooking Something New for the Holidays!
  • Your Mom was Right: Most Important Meal of the Day is Breakfast!
  • Diwali – The Indian Festival of Lights
  • Taming your candy-craving demons: Having a fun & healthy Halloween
  • Grocery Innovations Canada 2012
  • Learn to snack healthy for back-to-school
  • Antioxidants (Part II): Forgetting to Eat Antioxidants Can Lead to Disease
  • Win with Woodland Contest Winners!
  • Antioxidants: Berry Good for You!
  • Summer Fancy Food Show 2012

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