2010 MUES grand-prize winners Alejandro Velez and Nikhil Arora of BTTR Ventures
According to the U.S. Census Bureau, the number of minority-owned businesses has increased nearly 50% since the last poll, twice the rate of all U.S. businesses. More significantly, urban entrepreneurs, who now employ some 5.9 million workers, are leading the way in job creation and helping to rebuild the economy. Continuing its commitment to economic empowerment, MillerCoors has officially declared August 1-5 “National Urban Entrepreneurs Week,” while simultaneously announcing the call-for-entries for its 2011 MillerCoors Urban Entrepreneurs Series (MUES) and Business Plan Competition.
The series has awarded more than $1.7 million to small businesses since its creation in 1999. This year, the MUES competition encourages its Facebook friends and Twitter followers to pay tribute to their community urban entrepreneurs with a salute in their statuses using hashtag salute and tweets using #MUES.
The top MUES winner will be awarded a $50,000 grant, and four other top finishers will each receive $25,000 grants. Program information, helpful resources for developing a business plan and official rules and requirements of the Competition are available at millercoorsMUES.com. The site also offers video webinars and encourages entrepreneurs to network and gain valuable insight from judges, community partners and other business owners with the help of blogs and videos.
Can Low-Cal Diets Make Your Crazy... Literally? Nutrition Expert Doug Ingoldsby Enlightens Us
Most of us have tried "crash dieting" at one time or another in our lives.Nutrition expert Doug Ingoldsby of All One agrees that there's no question that a calorie-slashed daily diet will trigger a rapid drop in body weight. "However, studies show that a low calorie diet comes with a cost, not only to our physical health but to our mental health as well," says Ingoldsby.
Ingoldsby says in one Israeli study, researchers evaluated 10 psychiatric patients, most of whom had never had any emotional problems prior to their first attempt at rapid weight loss. "Researchers found a direct correlation between the severity of their mental condition and the speed and amount of weight the patient lost," says Ingoldsby.
Ingoldsby says this theory was further explored by a study conducted at the University of Minnesota. "Thirty-six fun-loving, healthy men of normal weight were put on a 1500-calorie diet," says Ingoldsby. "After six months, all of the subjects suffered from psychological deterioration. They became weak and irritable, apathetic, and antisocial."
Ingoldsby says a similar study was carried out at the Mayo Clinic; "A group of emotionally healthy young women who did not need to lose weight agreed to live together in the clinic under a doctor's strict supervision while being fed a restricted diet for an extended period of time. In less than 90 days the women's personalities had begun to change, they began experiencing unprovoked feelings of anxiety, persecution and hostility. Some had nightmares and others panic attacks. The doctor overseeing the study stated that he had 'created a group of neurotics'."
Doug Ingoldsby is the founder of ALL ONE Supplements, manufacturer of the world's first high potency multiple vitamin/mineral/protein powder, ALL ONE. The Ingoldsby family has been in the vitamin business since 1936. Doug's father, James, was responsible for creating the first "high potency" vitamin C tablet, and worked with nutritionist Adelle Davis to create the first "stress" formula, many of the first multiple vitamin and mineral combinations, and the first nutrition candy bar, "Tiger's Milk".
What's Cookin' Today Hour TWO:
We're Talking with Slow Living Radio Host, Sally James
Sally James is an award-winning Australian chef, author, educator, television presenter and an ambassador for Australian food & wine whose books and recipes have won international acclaim for food & wine pairing, health and creativity. Sally is the author of eighteen books, including her best-selling Simply Healthy—winner of the prestigious World Cookbook Awards, Versailles, France, 1999 for Best Health Cookbook, Fresh and Healthy–Winner of the 2001 IACP International Cookbook Award in the Health category, Simply Sensational, a finalist for the IACP Award in 2003, and the Australian Heart Foundation Cookbook.She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Epcot International Food & Wine Festival, COPIA, Draegar's and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universitiesacross the United States. James continues to do guest appearances on television and radio in the US and Canada, including a recurring guest spot on ABC television’s popular View from the Bay in San Francisco.
James is a member of the International Association of Culinary Professionals, the American Institute of Wine & Food, the Food Media Club of Australia, and Slow Food USA.
About Slow Living: Slow Living radio is dedicated to those who want reclaim their time, breathe out and get back to realliving. We want to inspire and challenge you. Why not tap the brakes, reconsider your priorities, and get back to a place where life is more fun and rewarding? Slow Living simply means taking the time to experience your days instead of counting them. Each week they present you with engaging guests and topics. Food, wine, travel, health & fitness, home design, greener living, entertainment, cool events... so sit back and enjoy the ride in the pursuit of endless discoveries. The show is broadcast each week to 11 million homes coast-to-coast through the CRN Digital Talk Affiliate Network. You can also catch the broadcast on your iPhone, Blackberry, Android, Palm, or other Windows Mobile device, or online at web radio CRNTalk.com.
Summer is the season for family reunions, and for sharing family heirloom recipes. That doesn’t mean you can’t create new recipe classics, though. This year, why not please your extended family and friends with recipes featuring Crave Brothers Mascarpone, Fresh Mozzarella, Les Frères® and Petit Frère®? Crave Brothers Farmstead Classics is more than a name: It’s an accurate statement about the quality cheeses, made at a farmstead cheese facility on a sustainable, state-of-the-art family farm in Wisconsin.
Linda Funk and Debbie Crave Share Family Heirloom Recipes with Crave Brothers Farmstead Classics
Summer is the season for family reunions, and for sharing family heirloom recipes. That doesn’t mean you can’t create new recipe classics, though. This year, why not please your extended family and friends with recipes featuring Crave Brothers Mascarpone, Fresh Mozzarella, Les Frères® and Petit Frère®? Crave Brothers Farmstead Classics is more than a name: It’s an accurate statement about the quality cheeses, made at a farmstead cheese facility on a sustainable, state-of-the-art family farm in Wisconsin.Summer recipes from Crave Brothers Farmstead Classics help you highlight the flavors of the season—sweet peaches and berries, robust tomatoes and summer squash.
Fresh Mozzarella is available in a variety of sizes, making it easy to create your own classics. For a simple recipe bursting with flavor, try the Fresh Mozzarella, Strawberry and Mint Salad featuring Crave Brothers Fresh Mozzarella—Ovoline (egg-sized balls).
You can also celebrate summer with Marinated Herbed Tomato Salad with Fresh Mozzarella, using cherry-sized Ciliegene. Share your garden-grown tomatoes and fresh basil with a salad featuring Perline (pearl size) or sliced Bocconcini (ball size) Crave Brothers Fresh Mozzarella.
For seasonal fruit and cheese presentations, offer fresh peaches or berries with a dollop of award-winning Crave Brothers Mascarpone. The fresh sweet cheese provides just the right complement for fruit and fruit pies. Vegetable-loving families will want to try recipes such as Summer Squash Casserole with shredded Petit Frère®, a rind-washed European-style cheese.
You’ll find these and other summertime recipe ideas on the Crave Brothers Farmstead Cheese website at www.cravecheese.com.
Don't forget to "Like" CRN's Facebook Page: http://www.facebook.com/crntalkAnd "Like" Our What's Cookin' Today Page, too! http://www.facebook.com/whatscookintoday