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Atchison, KS— MGP Ingredients, Inc. (Nasdaq:MGPI) reported Feb. 9 net income of $4,778,000, or $0.28 in diluted earnings per share, for the second quarter of fiscal 2010, which ended December 31, 2009.
Open wide for the Olympics!
AdvanceBio LLC this week announced that it is releasing a Bench Scale System for pre-treatment of biomass for next-generation cellulosic ethanol and renewable chemicals industries.
Open wide for the Olympics! In just a few short days all eyes will be on Vancouver for the Winter Games and, along with proudly celebrating our Canadian Olympians and heritage, the world will also get a taste of what Canada, in particular, Vancouver, is all about -- especially in the food [...]
Allan Bergman, 75, of Longboat Key, died Jan. 29, 2010. Born Dec. 13, 1934, in Scranton, Pa., he graduated from the Pennsylvania State University in 1956 and earned a master’s degree in chemical engineering at Massachusetts Institute of Technology in 1958.
Native Waters, a company that produces locally sourced natural spring water in earth-friendly PET plastic bottles, is now a preferred provider of bottled water at The Rhode Island School of Design (RISD). Native Waters was selected based on its commitment to offering bottled water that is earth-friendly, answering the sustainability concerns of students and administrators at the campus.
Sticky, sweet and round—these are the themes for foods commemorating Chinese New Year.
Restaurant critic review: Enjoy a romantic meal at RiverwalkSTUART —With Valentine’s Day around the corner, I thought it might be fun to explore some of the foods and flavors associated with seduction, and have a romantic night out.My heart was set on oysters and champagne so, after a stroll along the river, my date and I grabbed a table at Riverwalk Cafe, a downtown Stuart landmark known for its excellent raw bar.We selected the oysters Romanoff (market ...
I made mashed potatoes for the Crispy Mashed Potato Cakes recipe you recently printed. Because I don't have a ricer, I chopped the potatoes in my food processor. When I tried to press them into a cake, the potatoes were too gummy to hold a shape. I added more bread crumbs to salvage it but wasn't wild about the results. I'd like to try it again if I knew how to produce fluffier potatoes.
There is always a humbling experience just around the corner. I knew totally and completely that my pound cake was the best. That is, I knew it until about a month ago, when, on a visit to Chicago, I had Ina Pinkney's pound cake. Oh, wow!
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