p 1 Cruising - Otis McAllister, Inc.€¦ · 2 Spring 2013 Newsletter Spring 2013 Newsletter 3 Otis McAllister, inc represented on Cultural Exchange in Havana, Cuba During the first

Corporate Newsletter Mar/Apr 2013

Cruising to the Caribbean Market

pg 18

2 3Spring 2013 Newsletter Spring 2013 Newsletter

Otis McAllister, inc represented on Cultural Exchange in Havana, Cuba

During the first week of March, Jessica Brownlow of Otis McAllister, Inc. had the distinct honor of joining a delegation of students from University of the Pacific’s Global Center on a trip to Havana, Cuba where the delegation met with scholars, social activities, entrepreneurs, farmers, women leaders, professionals and government officials to gain further insight into the sociopolitical changes abound in Cuba.

Ever present was the question of what has enabled this small Caribbean-island nation to survive and thrive in spite of relative isolation for more than five decades. Geographically close to the United States but ideologically distant, the trip afforded a unique perspective as the delegation was encouraged to ask the tough questions. Many of the Cubans seemed to be in a state of perpetual study, thanks in part to the highly revered university system in Cuba. Others were entrepreneurs in the fledgling private sector, recently opened under the rule of Fidel Castro’s younger brother, Raul. Most Cubans were more than willing to talk about their beautiful island and its rich history. Among the Cubans there is an unwavering sense of collectivism and patriotism, a perspective very different from what Americans have come to understand.

The exchange was an opportunity of a lifetime offering invaluable insight to the Cuban society. As a worldwide leader in the international food and beverage industry, Otis McAllister, Inc. was proud and honored to be invited to Cuba. Hopefully, this trip will be the launching pad for a long-term relationship between Otis McAllister, Inc. Cuba and its people.

An Addition to Florida’s Office

Otis McAllister, Inc. is pleased to announce the relocation of Jenny Del Valle, Director of Latin American Sales, from the San Francisco office to the ACG Travel Retail office in Fort Lauderdale. Jenny brings over twenty years of experience selling U.S. food products throughout Latin America and the Caribbean. Changing her base to the Miami/Fort Lauderdale area only makes Jenny’s frequent visits to Latin America that much easier.

Jenny explains, “Southern Florida is really the more significant gateway to Latin America than the Oakland/San Francisco area. Latin America and the Caribbean represent a 5.6 trillion dollar economy. This is now at our doorstep with our new ACG merger last year with their (well-known) office in Fort Lauderdale. In addition to Latin Americans visiting Florida, Miami/Fort Lauderdale received more than 13.5 million cruise passengers in 2012. This represents an incredible sixty percent of all cruise tourism from the United States. These North American visitors to the tropical climates bring dollars with them that are often used toward purchasing U.S. food, beverages, wines and spirits in the markets we do business with.”

Otis McAllister, Inc. also intends to use the Fort Lauderdale office as a place to manage our Florida domestic sales, a growing segment of our business.

to

An Addition to Florida’s Office 2

Cultural Exchange in Havana, Cuba 3

Doused in Red for a Cause 4

A Word from One of Our Partners 5

Trade Shows 6 - 7

Our Troops are Proud of Us 8

Sardines Helping the Nation 8

Beyond the Camera - Meet Linda Morales 10 - 11

Otis’ Newest Additions 12 - 13

Sports 14

San Francisco Visitors 15

The ABC’s of Snacking 16

Launching Ghirardelli in Guatemala 17

Cruising to the Caribbean Market (Cover Article) 18

Recipes 19 - 20

Chief Executive Officer : Royce Nicolaisen

President : Everett C. Golden III

Editor-In-Chief : James Kochheiser

Associate Editors : Alexa AlejandriaKristina Crocker

Dina GravesMaureen Mitchell

Jessica Navarro-PadillaCarla Tamma

Contributing Editor : Jessica Brownlow

Layout & Design Directors : Alexa AlejandriaDina Graves

Otis McAllister, Inc. www.OtisMcAllister.com(415) 421-6010 [email protected]


red Thursdays:in support of the American Heart Association

In support of the American Heart Association’s February campaign, “Go Red For Women,” Otis employees (both women and men) donned red articles of clothing every Thursday for the entire month of February. Otis’ first RED THURSDAY had a sizable turnout with more than 60% of the San Francisco office showing their colors. Employees further demonstrated their support by collecting donations for the AMA in a red La Sirena Pica Pica Sardine can and a red heart-healthy piggybank.

Every Thursday thereafter,Otis employees celebrated healthy hearts with more and more employees participating in RED THURSDAYS each week. It is important to Otis McAllister to further activities promoting a heart healthy diet and to continue to fight heart disease in women.

r E d T H u r s dAysin support of the American Heart Association

> Village Harvest Frozen Golden Quinoa www.VillageHarvestRice.com

> Brass Tacks Cabernet Sauvignon www.BrassTacksWines.com

> La Sirena Sardines in Olive Oil www.LaSirenaFoods.com

genesis Logistics, Otis McAllister, Inc.’s East Coast logistics partner led by Russell Krauss – VP of Client Services, is located in Dayton, NJ and is our primary Northeast facility for the storage and distribution of our Rice and Sardine product lines. Genesis commenced operations in 1983 and has been a leading innovator in the Transportation/Distribution industry ever since. The company was founded on the premise that operational programs would be created and implemented based on the specific needs of a given client. This tailored “Solution Driven” approach has provided Genesis with a niche in the transportation marketplace and has allowed them to maintain long term client relationships for nearly three decades. The Genesis business model consists of Transportation Services, Pharmaceutical Delivery Programs, Corporate Freight Management and Warehouse/Distribution Programs, and they have provided Fortune 500 organizations with innovative and cost effective solutions to their most challenging demands at both the local and national level. Genesis has a proven track record of consistently updating and tailoring these programs to stay current and viable in the ever changing and expanding supply chain landscape.

Although Genesis has been a business partner of Otis McAllister, Inc. for a short time, it was immediately clear that we had partnered with the right organization.

Genesis has consistently provided the high level of service and care that we require for storing, transporting and distributing our goods. Utilizing their state-of-art WMS (Warehouse Management System), Genesis has also provided Otis McAllister with an excellent on-line tool to manage our Northeast inventory meeting all of the requirements related to food storage such as Lot/Batch Control, Expiration Dates and Recall Data. Their superior performance has also been recognized through their achievement of an Excellent Rating (score of 98%) for the last two years during their annual Costco Food Safety Audit.

The Genesis professional and personable interaction with the entire Otis McAllister team continues to reinforce our decision to partner with this organization, and we look forward to continuing the Otis-Genesis relationship for many years to come.

A Word From One of Our Partners: genesis LogisticsPictured right: Jessica Brownlow and Lorena Ruiz show

their support in Nicaragua while aboard the La Sirena mobile.

Employees from the San Francisco headquarters got into the spirit.

Otis McAllister is proud to offer products that contribute to your heart- healthy diet.


Trade shows

Trade shows

Otis McAllister Inc. attended FoodEx Japan 2013 this year on March 5-8, 2013. Sammie Xiao, Senior Director, Asia Pacific and Chloe Nicolaisen, Business Development Specialist hosted Otis McAllister’s booth in the USA Pavilion to exhibit our growing portfolio of consumer packaged goods and meet with Asia’s top retailers and food and beverage buyers. Our products exhibited at FoodEx included Martinelli’s, Ghirardelli Chocolates, La Sirena, Somersault Snacks, PikNik, and our portfolio of wines and beer. The Japanese market is a high priority for Otis McAllister, Inc. and FoodEx gave us the opportunity both to explore the market further and to identify the right partners for our expansion there.

FoodEx Japan

US Ambassador to Japan John Roos (right) visits Otis McAllister’s booth and enjoys a glass of Martinelli’s Sparkling Apple Juice with Sammie Xiao (center) and Chloe Nicolaisen (left) at Foodex Japan.

Expo West Otis McAllister, Inc. attended Expo West March 8-10, hosting a happy hour March 8th for buyers and brokers alike. While exhibiting, VP John Koppel had the honor of receiving a visit from the Thai Consulate General, a great supporter of Super Lucky Elephant Jasmine Rice.

Fancy Food showFor three whole days during the NASFT Fancy Food Show West (January 16th-18th) held at San Francisco’s gigantic Moscone Center, members of the Otis McAllister team networked and explored many new business opportunities. Thousands of other vendors that lined both wings of the Center creating an underground labryinth of food showcasing.

U P C O M I N GS P R I N G / S U M M E R

T R A D E S H O W S

April 7-10 Int’l Assoc. of Airport Duty Free StoresOrlando, FL

April 11-13 CDA Annual Meeting & ExhibitionVancouver, BC

April 13 -14 CHFA Expo West Vancouver, BC

April 16-17 Grocers Supply Co Expo 2013 Reliant Center , Houston, TX

April 26 KEHE TabletopCourtyard Lake Buena Vista, Orlando, FL

April 30- May 2

Haddon HouseOrlando, Florida

May 8-9 Wakefern Distributor Show Raritan Center, Edison, NJ

May 15 - 16 UNFI East Tabletop Show Foxwoods MGM Grand, Ledyard, CT

May 18 - 21 NRA Show McCormick Place, Chicago, IL

May 21-23 Sweets & Snacks ExpoChicago, IL

June 2 IDDBA Orange Convention Center, Orlando, FL

June 12-15 Asutil Conference Punta Cana, Dominican Republic

June 12-13 Unified Grocers EXPO 2013 Long Beach Convention Center, CA

June 25 - 28 SIAL Sao Paulo, Brazil

June 19-20 Associated Food Show Salt Lake City, UT

June 30 – July 2

Summer Fancy Food ShowJavits Convention Center, New York City, NY

July 13-17 IPCPRLas Vegas, NV

August 20 KEHE Tabletop Orlando, FL

On March 6, 2013, Otis McAllister, Inc. participated in the Sysco San Francisco annual food show, held on the USS Hornet, a World War II era Aircraft carrier - now a maritime museum.

syscoTrade shows

The Otis McAllister, Inc. food service department participated in Sysco Central Florida’s biggest food show of the year at the Orange County Convention Center in Orlando, Florida, January 21 & 22. The theme this year was “Savings Speedway”.John Bieraugel served a mushroom risotto made with Sysco brand Arrezzio Arborio rice from Italy, and also Jade Mountain Thai Hom Mali Jasmine Rice with a Thai chicken topping. The show was a big success culminating in a successful deal with the Yak & Yetti restaurant ordering 600 bags of Jade Mountain jasmine.

Pictured above from left to right are: Rose Heglund, Sysco Merchandiser; Jacqueline DiCicco, Sysco Merchandiser; John Koppel, Nancy Bieraugel, and John Bieraugel of Otis McAllister.

sysco sF: Welcome Aboard the uss Hornet

sysco Central FL: savings speedway

John Bieraugel with Chef Alex Grimmond at Savings Speedway.


our troops are proud of us

Women Infants and Children (WIC) is a special supplemental nutrition program for pregnant and breastfeeding women, infants and children to the age of five. The program is intended to help low income families and educate them in supplemental foods high in nutrients during critical growth and development, as well as provide educational nutrition information to improve dietary habits. The WIC program is supported by the FDA/EPA and they recommend that pregnant and breastfeeding women eat up to twelve ounces of fish per week allowing the La Sirena sardines in tomato sauce be approved in the states of Arkansas, California, Nevada, New Mexico and Utah.

La sirena Providing nutrition and Education to Families Across the nation

Yes, the title is correct. Although we are very proud of our men and women in uniform, especially those serving abroad in foreign countries and in harm’s way in combat zones, the picture of our U.S. Army troops smiling and wearing our La Sirena brand ball caps says it all! Of course we know their smiles were donned after enjoying the receipt of five shipments of wholesome La Sirena canned fish products, Village Harvest t-shirts, plenty of snack food, holiday decorations, and some mighty fine cigars from our American Caribbean Gateway crew and General Cigar.

SSG Max Valderrama, Communications NCOIC of the 1072nd Transportation Company at Camp Marmal, Afghanistan writes, “People were very surprised by the

by: James Kochheiser

Our trOOps are prOud Of us

quality of the gifts and snack/foods that were received.” Back home, we know how hard it is for our troops to get quality snacks and it is our pleasure to help in whatever way we can!

SSG Valderrama and his crew are serving our country proudly in Afghanistan where their transportation company is comprised of several military occupational specialties, including heavy vehicle operators, administration, maintenance, communications, and military police. Their mission while in Afghanistan is to provide convoy security for personnel and equipment from base to base.

In recognition of our support, SSG Valderrama and his crew sent a flag flown at their base shortly after receiving the care packages in honor of Otis McAllister, Inc. That flag (encased in a beautiful, hand-carved wooden case) and a beautiful certificate of appreciation, as well as the 1072nd Transportation Company’s crest is now proudly displayed on the walls of our company back home.

®

Unique flavors now come in smaller portions.

The La Sirena Sardines with Jalapeno and Chipotle 15oz oval can presentation was so successful that we just had to introduce them in 5.5oz individual sizes!

www.LaSirenaFoods.com


My name is Linda Morales and I was born in Guatemala City in 1985. I am the fifth of seven children (four sisters, two brothers). During my childhood, we

lived in a small rented house with other relatives near a bus terminal in the city.

When I was nine years old, I participated in an organization called FOTOKIDS. The purpose of this entity is to provide the children and young people from vulnerable areas of violence and poverty in Guatemala and Honduras with the opportunity to train in artistic areas such as professional photography, graphic design and video. Students also receive scholarships that cover tuition expenses, monthly tuition and materials, which is how I acquired my university studies.

FOTOKIDS, has given me the opportunity not only to train in the arts but also to contribute to my community by teaching children what I have learned. I started as a teacher of photography when I was 12 years old in the department of Solola in Santiago Atitlan (Guatemala).

Now I work as an Education Coordinator and as a teacher of photography for specific groups around the world. I also

teach workshops for young people in rural areas of the world in cooperation with other organizations.

My work in photography has been published in Prensa Libre, El Periódico (Guatemala), Americas, The New York Times (USA), as well as in more than 12 collective exhibitions in more than 6 countries.

I have prepared photographic documentation for global companies and fixed photography for television. I have also been invited to be part of a panel for photography competitions in Guatemala.

I have represented FOTOKIDS in several countries. When I was 11 years old, I participated in FotoFest. I also took part in workshops and at the opening of an exhibition at the Children’s Museum in Houston, Texas.

In 2001, I was invited to the inauguration of a 10 year retrospective exhibition of the FOTOKIDS program in New York for Reuters America in Times Square. While I was there, I was interviewed by ABC and visited several local schools to discuss the project and the role that I had in the project. I

travelled to México to take part in the Fundación Dibujando un Mañana, a non-profit organization that works with children and youth at risk.

In 2005, I travelled to Uganda and Kenya in Africa with the British organization World Emergency Relief (WER) to document camps displaced by war. In May 2006 at the Alliance Francaise from Guatemala, I had my first solo exhibition of the work that I did in Africa.

Being part of FOTOKIDS has changed my destiny. I managed to grow as a photographer, a teacher, an artist and also as a person, all of which have given me the opportunity to take part in good causes that have great impact on the children and youth in need.

During the months of February and March of 2013 I was in San Francisco interning in the offices of Otis McAllister, Inc. in the La Sirena division. During that time I can say that I discovered new skills and expanded my vision of the world, especially by being exposed to a new culture and meeting new people. Everyone in the office was very friendly and more than once I was able to share insights about my culture and the

country where I come from.

For me, the most important thing during my internship was to meet people, learn about their background and origin- the story behind their life and their desire to move forward no matter how many obstacles they encounter. Through these stories one can learn, become inspired by their accomplishments and confirm that everything is possible when you work hard to achieve it. This does not mean that I did not also enjoy the city of San Francisco and my stay.

During these two months I performed a great variety of tasks in the office and developed more confidence to speak a new language (English). I also found that I am good at designing and would like to develop this skill further. I am not a designer, I am a photographer, but I know the tools of the trade and having the opportunity to take part on small projects of graphic design in the office has been a stimulus for me to grow in this new area. Before, I never thought that I could achieve or be capable of being a graphic designer, but I realized that I have

the potential to expand in this field, opening a new window of opportunity in my life.

Returning to Guatemala I am certain that it doesn’t matter where you come from, the doors are open for everyone in the world if you have the desire to grow. I also see that there is great faith in the youth and their power to create a better world. My work in FOTOKIDS continues because I want more underprivileged children, like myself, have the same opportunities I had.

Left: “Party Day” by Linda Morales, 2007 // Below: Linda Morales

Meet Linda Morales, Otis’ Intern from Guatemala

FOTOKIDSFundación de Niños Artistas Guatemala


Maureen Mitchell was born and raised in a small town in rural Vermont. She spent her childhood years horseback riding, playing soccer and field hockey in school and snowboarding every winter. In high school she developed a passion for traveling and learning about other cultures. She graduated high school early and took off to Spain to live, learn, and explore. She came back fluent in Spanish and full of motivation to kick start her college career. Four years later she graduated from Champlain College in Burlington Vermont where she earned a B.S. in International Business. During college, Maureen spent her junior year abroad on a global business program. Her first semester included travel throughout Asia, Europe and Northern Africa. A few highlights included seeing the Sistine Chapel, Taj Mahal, Great Wall, Great

Pyramid of Giza, as well as connecting with other cultures and trying food from around the world. The second semester was packed with time spent in Salamanca, Spain, learning Spanish and enjoying the Spanish lifestyle including siestas, tapas, and the fabulous night life. In November, Maureen decided she was ready to take the next step after college. She packed up her life in Vermont and headed out to San Francisco with the dream of purusing a career in international business and to experience all that San Francisco has to offer. She is ready for this exciting new step and is ready to make the Bay Area her second home.

Monica Diaz-Moreno joined Otis McAllister, Inc.’s team in January 2013, as part of La Sirena’s customer service team. Monica, originally from Madrid, Spain is a recent graduate of the University of San Francisco where she studied business and political science with a legal studies minor. Prior to coming to Otis McAllister, Inc., she worked as an office manager at a small, family-owned janitorial and maintenance service business. However, she has a shared enthusiasm for global trade and social development with the company and is very excited to be part of the team.

OTIS McALLISTER MEET OUR NEW FACES Raised in the Bay Area,

Alison Montes has travelled extensively in search of the perfect place to reside only to decide that San Francisco is the best city in the world for her. Alison graduated from The University of Montana in 1998 with majors in Anthropology and Spanish. During her college years, she spent time in Granada, Spain and other parts of Europe, and was an

active volunteer with AmeriCorps. After college graduation, Alison spent 6 months in Chile and Argentina travelling and teaching ESL to Argentine business men and women. After her stint in South America, missing the mountains, Alison lived and worked in Colorado in a Human Resources capacity for Vail Resorts from August 1999- April 2000. In May 2000, Alison joined the Peace Corps and spent the following 2 ½ years in a small pueblo in El Salvador as a Volunteer in the Municipal Development Program. Returning to the Bay Area after service, Alison tried a few jobs in different industries before starting her career in International Trade and Development. From April 2004- December 2012, Alison worked for The Rice Company based out of Roseville, CA with various profiles which allowed her to experience every aspect of the supply chain in the commodities marketing and trade industry. Excited for new professional challenges and thrilled to be back in the Bay Area, Alison could not be more grateful to be a part of Otis McAllister, Inc. and its team of stars.

“... she spent time in Granada, Spain and other parts of Europe, and was an active volunteer with

AmeriCorps.”


“The electricity throughout the Superdome was buzzing and so were the Ravens jumping out on top of the favored 49ers 21-3 and suddenly that ‘electricity’ was gone…literally. After returning the opening kickoff of the second half for a Super Bowl record of 108 yards, Jacoby Jones and the Ravens extended their lead to 28-6 and then it happened. A 35 minute blackout shifted the momentum to San Francisco and after rattling off 17 straight points they cut the deficit to 28-24. The Ravens season long ‘bend but don’t break’ attitude propelled them to yet another victory, only this one was Super Bowl XLVII which they claimed with a 34-31 win. A broken heart was somewhat mended after my beloved Detroit Tigers were swept away in the 2012 World Series by the San Francisco Giants so all I kept telling myself was we can’t lose this lead or the game for that matter. I’ll never hear the end of it from the head office in San Francisco!”

By Marc Panara - Beloved Ravens fan since 1996

superbowl showdown: Marc Panara Celebrates

Our San Francisco office was overthrilled this year as home team, San Francisco Giants, won their second World Series Championship in the past three years. Below, our CFO, Rob Westerlund, and staff pose alongside the World Series Trophies: the proud property of every San Francisco resident and fan.

sportsThis past December marked the launch of the Ghirardelli Holiday products in Guatemala. As the top-selling premium brand in the market, the Ghirardelli Holiday line offers both traditional “Christmas” flavors and innovative, seasonal flavors that are unique to Ghirardelli.With its red and white striped peppermint candy delicately sprinkled atop the layers of milk and white chocolate, Ghirardelli’s Peppermint Bark is the cornerstone of Ghirardelli Holiday lineup. But the Holiday lineup doesn’t stop there. For chocolate lovers with a more adventurous palate, Ghirardelli has two new flavors that capture the flavor and essence of the season : Pumpkin Spice Caramel and Eggnog.

All three seasonal flavors were included in the launch and available for sale in the three main grocery store chains. Throughout the months of November and December, the products were demoed throughout the three main grocery stores in Guatemala City. Over 10,000 individual squares were distributed to shoppers during sampling sessions to ensure that shoppers had ample opportunity to taste the new flavors and take home a bag to share with the family.

ghirardelli Holiday LineLaunched in guatemala

S U B S C R I B E T O O U R N E W S L E T T E R

Be one of the first to receive timely information on why we are the global leader in the international trade of food and beverages and a top innovator of nutritious food products. Simply send an email to [email protected] and be sure to include your first and last name (and mailing address if requesting printed issues).

Otis McAllister, Inc.160 Pine St, Suite 350, San Francisco, CA 94111www.OtisMcAllister.com


Every day at 10:30am, I eat a snack: 1 tablespoon of almond butter with 3 stocks of celery. Not peanut butter—almond butter. Peanut butter, from what I am told, is bad for me. So, it’s almond butter and celery. AB&C: an allegedly “healthy” snack. I have been “snacking” every day for the past 4 years and can accurately predict the time based on how suddenly ravenous I become shortly past 10:29am. If someone happens to be talking to me around this time and I haven’t yet had my snack, chances are I will cease to listen and start to rapidly backpedal towards my almond butter and celery. Not peanut butter—almond butter.

Like many people, snacking has become a large part of my life. The theory is simple: eat more snacks, eat less at each meal, keep the metabolism working, and avoid hunger-driven bad decisions (which in my case would be something along the lines of 11 cheeseburgers). Sounds pretty easy, right? Not really. In order to maintain this snacking lifestyle, I am always eating. And when I’m not eating one of my 5 scheduled meals, I am preparing them. I have nobly sacrificed

convenience in the name of health – I think.

My eating habits continue to change and evolve

as I learn more about nutrition. The

current conventional wisdom is that

snacking is healthy; therefore, I snack. However, when I think I

have it figured out, some guru changes the

mass-market trends by debunking one nutrition theory over the next. High-protein diets lead

way to low-carb diets, debunked in favor of veganism, then paleo, low-glycemic, low sodium, gluten-free, “The Zone,” “Dairy is the devil!”, and the “G.O.M.A.D. Diet” (by the way, that stands for Gallon Of Milk A Day... Really? Who is doing that one?). Needless to say—I am confused.

Health Trends: The AB&C’s of snacking by Joe gozzi

I have never been part of a fraternity, but it’s starting to feel like I am now. My diet is quickly becoming something akin to a club choice and the word “healthy” is becoming harder to define. Not to mention, pizza (arguably one of my best friends since my early childhood) is not a member of any of these clubs. (Sorry, pal. Carbs and cheese aren’t getting in to any of the cool parties.)

Diets aren’t even diets anymore. They are “lifestyles” and the club you join seems to define what you stand for as a person. It dictates where you shop, where you dine, where you live, what you do for recreation. The word “health” no longer refers to the physical body. It has become much bigger than that; it now encompasses the mind and the environment.

The more I think about it—and I think about it a lot—maybe with all of these defined diet lifestyles, we are really seeking control. As it turns out, even the GOMAD guys just want to be in control of their weight gain. More consumers are becoming educated about what food really is and where it comes from; they know what sodium is, they know how to identify foreign chemical ingredients, and they can recognize that such ingredients are not good to eat. Our food education now includes the entire food supply chain ,which drives our ability to make better choices, thereby giving us control over what we use to fuel our bodies and minds. Oh, and then there is the impact it has on the local and global economy. Consider how powerful we are now.

When things get too blurry for me, I go back to what author Michael Pollan states clearly in his book, In Defense of Food: “Eat food, not too much, mostly vegetables.” Then I relax, and move onward to my next snack: some nuts and an apple. I’d like to think my fraternity is a “fun kind of healthy,” and just in case I spontaneously decide to meet my wife at our favorite pizza place later on... I don’t want to be too hungry when I get there.

R E C I P E S• 1 cup frozen Village Harvest Quinoa, thawed• 3/4 cup rolled oats• 3/4 cup chopped dates• 2/3 cups oat bran• 1/2 cup shredded coconut• 1/2 cup chopped pecans• 1/2 cup unsweetened applesauce• 1/4 cup honey• 2 Tbsp. brown sugar• 1 tsp. vanilla extract• 1/2 tsp. baking soda• 1/4 tsp. ground cinnamon• 1/4 tsp. kosher salt

InstructionsCombine ingredients in the bowl of a food processor. Pulse until blended, but not uniform. Press into a well greased 7 x 11” baking pan. Bake in a 375ºF oven for 30 minutes until lightly browned and set. Allow to cool completely, then cut into squares or bars. Makes 12 bars or 24 squares.

Nutritional Analysis Per Serving:Calories 170, Fat 6g, Cholesterol 0mg, Sodium 50mg, Carbohydrate 30g, Fiber 3g, Protein 3g, Calories from fat 28%

Quinoa date snack Bars



Otis McAllister, Inc.’s East Coast Division packed their bags this past winter for their biannual cruise through the Caribbean Sea. Cruising has been an effective way to visit current customers and open new territories in this region of the tropics. Destinations like St. Kitts, St. Lucia and St. Maarten are often difficult to reach making it challenging to navigate not to mention costly and timely to conduct business. Immigration and customs polices differ in many countries adding another complicating challenge to the mix. As a result, the East Coast office has been utilizing a practical and cost effective way to reach these regional marketplaces.“Cruising has become one of the only sensible, budget minded ways to reach each major country throughout the

Caribbean,” says Matt Panara, ACG Brand Manager.

Nick Tamma, Marc Panara, Jenny Del Valle, Carla Tamma and Matt Panara set sail on this last trip to explore new opportunities in Caribbean exports and Travel Retail.

After meeting with several important operators and large distributors, the team is very excited for huge growth possibilities in the export market throughout the area.

Matt says, “It is important to keep our business relationships fresh with visits like this to each island. It gives us the opportunity to service every market properly and meet with each customer on a detailed, personal level.” These islands also have buzzing tourism centers with the cruise industry at its booming center.

As far as Travel Retail sales go, cruise travel also provides a huge wealth of current and future business opportunities on the islands. It’s the foundation beneath all tourism there and the team couldn’t be more eager for


From left to right: Jenny Del Valle, Carla Tamma, Beris & Nick Tamma, Matt Panara, Marc Panara. Not pictured: Justin Nee.

new and continuous success throughout the growing region.

Mango Tofu Black rice1 cup Village Harvest Black Rice1 Tbsp. sesame oil1 lb. super firm tofu, cubed into 1/2-inch pieces1 cup red bell pepper, diced1 Tbsp. garlic, sliced1 tsp. ginger, minced3 Tbsp. soy sauce1 Tbsp. lime juice1 cup mango, diced1 cup basil leaves, chopped

1. Cook Village Harvest Black Rice according to package instructions. Set aside.

2. Heat oil in a large sauté pan over medium-high heat. Add tofu and brown for 4-5 minutes, stirring occasionally. Stir in red pepper and continue cooking for 3-5 minutes until just tender, then add garlic and ginger and cook for another 2 minutes until lightly golden. Mix in cooked black rice with soy sauce and lime juice and heath through. Toss with mangoes and basil just before serving. Serves 4.

For more recipes, visit www.VillageHarvestrice.com

Documents

p 1 Cruising - Otis McAllister, Inc.€¦ · 2 Spring 2013 Newsletter Spring 2013 Newsletter 3 Otis McAllister, inc represented on Cultural Exchange in Havana, Cuba During the first