Canadians embrace food – we value family traditions, recipes passed down through generations, global trends and show a lot of heart for our local producers. For almost 150 years, Catelli pasta has grown up with Canadian families through a shared passion for food – not to mention a shared birthday, a proud heritage and strong ideals. And like our country, Canadian families have evolved. Blended, single-parent and multi-ethnic families are part of our modern mosaic and match our evolving tastes and preferences – from locally sourced yet globally influenced, to simple, healthy and trusted ingredients. But what has stayed the same is our love of pasta. That's why leading up to this special anniversary year, Catelli along with three celebrated Canadian chefs – Cory Vitiello, Martin Juneau and Michael Allemeier – are taking a journey with Canadians to explore this universal food and its relationship with families across Canada today.
And there's no doubt we love our pasta. Case in point, almost 9 in 10 households have it in their cupboard. What's more, it's a 'real' food in an industry striving to meet the demands of today's health-minded Canadian families. So what do Canadians love about it?
Quite simply, pasta makes us feel good. In fact, three-quarters of Canadians said they feel relaxed cooking pasta because it's easy meal making or like that it offers so many options, most strongly felt by Ontarians at 82 per cent.* Other feelings cooking pasta evokes? Nearly a third of Canadians say experimenting with new pasta recipes makes them feel excited and half of Canadian parents in particular, feel confident they can create a good meal when cooking pasta.*
"It's not surprising that cooking pasta makes us feel good, and we get excited to experiment with it," says Montreal chef and Dad to two, Martin Juneau. "Families today really value the 3 E's of a pasta meal – easy, efficient and enjoyable. It's why I'm excited to start talking with Canadians about its place in their homes. Food has never been a more talked about subject and pasta offers us a range of meal options and nutritional benefits – not to mention that its simplicity gives us back the gift of quality family time, one of the biggest challenges we struggle with today."
In fact, when it comes to the role pasta plays in Canadians' lives, the majority say it means less kitchen time because of its easy prep or that it provides a lot of options for their family.* Health is important too. Almost half say pasta is a healthy meal option due to its simple ingredients and the fact that it can be further paired with 'good for me' ingredients.* And with healthier pasta options such as Catelli Smart®, with its very high source of fibre, Catelli® Gluten Free and 100% whole grain Catelli® Healthy Harvest®, serving this quality, delicious meal to the family is adding to the good feeling too. Six in 10 parents with kids in the household shared that pasta makes their kids happy or their family feel fueled.*
"There isn't a typical Canadian family anymore – and few of us would say our lifestyles are typical," says Doyle Brown, Senior Brand Manager, Catelli. "Just like Canadian families, pasta has become such a versatile food with so many ways to experience it – we're moving away from the traditional view of it as just an Italian meal. Canadians also have a lot to do with the many ways we enjoy pasta today – whether it's a fresh spin on an old favorite or something completely new and inventive."
Look no further than our quest for recipes. In 2015, Spaghetti Bolognese was the 7th most searched recipe by Canadians according to Google Trends, with lasagna in close pursuit in 9th. And breakout recipe searches have recently included everything from 'one pot pasta' and 'pasta bake' to 'pesto pasta' and 'basil pasta'.** Additionally, our love of local means we're cooking more with real, simple ingredients grown or raised close to home and available in local grocers or farmer's markets.
"The popularity in using fewer and fresher, local ingredients is helping build pasta's quality reputation," says Toronto Chef Cory Vitiello. "Canadians are learning they don't have to be trained chefs to get creative with their pasta dishes, and I'm looking forward to seeing what they've been up to in their kitchens!"
Yet, Canadians don't shy away from practicality either. The top two reasons Canadians add pasta to their shopping lists include: how easy it is to make a pasta meal (59%) and how affordable pasta is (48%).* Whether a bustling family household or a single individual, pasta remains one of the most reasonable meals on the market. And, the taste factor is never far behind – 4 out of 10 say they just can't live without it!*
"Pasta has a special place in Canadian households – and what makes it special is different for every family," says Chef Michael Allemeier. "It's a comfort food, an easy meal time win, a quick dinner fix and a crowd-pleasing entertaining option – and the recipe options are really endless. Look how butternut squash provides a delicious twist to meat lasagna or how fresh goat cheese and pesto puts a new spin on spaghetti."
The Catelli Pasta Journey
The Catelli team is hitting the road in 2016 to learn more about how today's Canadian families are enjoying pasta and inviting them to share their stories, their recipes and even their pictures at #CatelliFamilies. This spring, a video series documenting some of these stories will be introduced and a new collection of recipes inspired by our modern taste preferences – and featuring favourites from chefs Cory Vitiello, Martin Juneau and Michael Allemeier, will be available at www.catelli.ca. The majority of Catelli pastas – including 100% whole grain Catelli® Healthy Harvest® and fibre rich Catelli Smart® – are not produced with ingredients that have been genetically modified.
About Catelli Foods Corporation
Catelli is a Canadian pasta company founded in Montréal, QC in 1867. It holds the ranking of #1 Canadian pasta brand and is the leader in the health and wellness pasta segment. With more than 75 products available in its line-up today, including Catelli Smart®, Catelli® GlutenFree and Catelli® Healthy Harvest®, Catelli offers pasta made from simple, wholesome ingredients for every kind of family taste and preference.
About the Research Study:
A study of 300 Canadians was completed online between December 3 – December 8, 2015 by Environics Research.
*Environics Research Study (in partnership with Catelli), 2015
**Google Trends, 2015
EMORY VODKA ENTERS THE PREMIUM SPIRITS MARKET WITH A PIONEERING PRODUCT CONCEPT INSPIRED BY NATURE’S GRAND DESIGN New York based artist in Optic Modernism inspires newly launched ultra-premium line of naturally gluten free vodka with his signature Zebra Love collection EMORY Vodka – the country’s first ultra-premium product to be conceptually inspired by one of today’s leading artists and the only vodka to originate from the art world since Romero Britto aligned with Absolut.
EMORY Vodka is one of the first artist-inspired creations to enter the ultra-premium beverage market as a 100% corn based product that is naturally gluten free while being six times distilled and triple-filtered using charcoal during fermentation. This low-calorie alternative has a purity that vastly reduces the morning-after effects of consumption as a result of this process.
New York based artist Blake Emory, one of today’s most innovative pioneers in the “Optic Modernism” movement, has developed a unique extension of his existing Zebra Love oil on canvas signature collection for the brand design of EMORY Vodka. Michael Alden, CEO and President of Blue Vase Marketing, in partnership with Emory, has translated the Zebra Love concept on to frosted glass, releasing the limited edition premium vodka supported by one of the country’s leading strategic marketing firms for the beverage industry, Pearson & Pearson. Bottled by the newly formed Zebra Love, LLC parent company, Emory’s Zebra Love design is embossed on to a signature artisan bottle, complete with Emory’s trademark red stiletto. Emory Vodka marks the first brand extension in the Zebra Love series and features Emory’s “Shauna1” design for the inaugural product adaptation. A portion of proceeds from the sales of Emory Vodka are being donated to the ASPCA to help prevent cruelty to animals.
“We are pleased to announce the strategic roll-out of EMORY Vodka in key markets nationwide,” says Michael Alden, CEO and President of Blue Vase Marketing. “We understand the premium spirits business and know how important it is to develop something marketable and unique for the consumer in an over saturated marketplace. The exceptional design portrayed in Zebra Love by Blake Emory creates a strong artistic impression and will form tremendous brand recognition for the product. This unique design element also allows us to develop alternate configurations for the new line while remaining creative and diverse. Launching a one hundred percent corn based vodka that is naturally gluten free while being six times distilled will also deliver the ultra-premium taste that vodka lovers will expect.”
Priced at $29.99 for 750ml, EMORY Vodka is fully underway with its off premise campaign, targeting high volume cities around the country known for their trendsetting consumer audience, including Atlanta, Chicago, New York, Los Angeles and Miami. The brand is currently on-shelf in New York, Texas and Massachusetts and is anticipated to be on shelf nationwide in established retailers such as Total Wine & More and Binny’s, as well as other major retailers, by Spring of this year. Zebra Love is the latest anthology by the New York artist Blake Emory, whose collective series of theoretical works is capturing the attention of not only the fine art world, but also the country’s leading brand visionaries within the marketing community.
Emory’s Zebra Love series represents the artist’s inspired discovery of what he refers to as “nature’s grand design” that encapsulates an artistic expression of retro fashion with love, passion and “divine geometry” from the animal kingdom. Zebra Love portrays an underlying theme based on a fluid visual depiction of Zebra stripes that are carved to form the foundation of a multi-dimensional approach to acrylic on canvas. Using an individual female model and form as the muse for every piece of work, the curvaceous and nude silhouette of each chosen woman is juxtaposed against the Zebra design and blended within the center of the frame to convey a layered optical illusion at first glance. Emory describes his final touch as a “passionate step in to the world of love needed to liberate us from the human construct,” illustrated by a retro-style red stiletto worn on one foot – giving the black and white design its signature dash of vibrant color, fashionable overture and overtly sexual connotation.
“I like to think of my work as representing the unity of mankind,” says Blake Emory. “The Zebra is one of nature’s grandest designs and I fell in love with this beautiful formation and found that its geometry gave me a new form of expression in Optic Modernism. The female figure represents the world of love and what I believe is a type of ‘social silhouette.’ Sharing my vision and inspiration through EMORY Vodka is an exciting new step in my career as an artist and I hope the impressionable brand design resonates with people everywhere.”
Each piece from Emory’s collection is entitled after the women whose voluntary participation is part of the creative process. “Josephine” is Emory’s most beloved and original work of art, with “Flove” cited by Emory as the most “sexual” and “controversial’ from his collection. Other example names of his artwork include “Shauna,” “Billy Leigh” and “Levon.”
Joint marketing efforts for the new line of EMORY Vodka by Blue Vase and Pearson & Pearson are being supported by a national PR campaign, social media and traditional advertising.
On special occasions like the Super Bowl, many dieters allow themselves to cheat. Don’t be tempted! If you do, your body will revert back to storing rather than burning fat and it will then take up to 3 weeks to reverse the damage!
Using this approach, you don't need to cheat. As long as you choose foods that won't spike insulin, you have many options that'll let you wake up Monday morning feeling good about yourself and what you ate -- even if your team loses!
Below are 5 simple and delicious recipes for:
Wings
Ten-Minute Chili
Kale Chips
Meatballs
Diet-Friendly Vegetable Platter (because not all veggies are created equal!)
And remember - for those drinks: Water should always be the first choice. But for those who really want something stronger, go for wine or hard liquor. Avoid beer, which is like eating bread!
Wings
Boil hot water
Boil or poach the wings and drumettes for 5 minutes to release excess oil from skin
Take the wings and air dry for 10 minutes
Season with garlic powder, salt and pepper
Pre-heat oven to 425 degrees F
Lay wings and drumettes on baking sheet
Bake in oven for about 20 minutes until golden brown, then flip
Bake for another 20 minutes until other side is golden brown
Drizzle hot sauce over wings or serve the hot sauce on the side
Ten Minute Chili
In a saucepan, add 1 pound of ground turkey, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp garlic powder, ½ tsp ground cayenne, and salt and pepper to taste
When meat is cooked, add 1 cup of chopped tomatoes, 1 cup of chopped green bell peppers, 1 cup of chopped onions
Let it simmer for 5-7 minutes.
Kale Chips
Pre-heat oven to 350 degrees F
Cut kale leaves from stems and tear them into bite size pieces
Wash and thoroughly dry kale with salad spinner
Drizzle olive oil and sprinkle with salt
Bake for 10 to 15 minutes, until edges are brown but not burnt
Vegetables Platter
Use celery, broccoli, red bell peppers, yellow bell peppers, cherry tomatoes, cucumbers
Don’t add root vegetables such as radishes or carrots!
Serve with a healthy dip of yogurt, lemon juice, garlic powder, salt, pepper and spices such as curry or dill on the side
Meatballs
Preheat oven to 375 degree F
Using a skillet, over high heat, heat 1 tsp of extra virgin olive oil
Sautee ½ large chopped onion in the skillet for 5 minutes, until softened
Add 1 ½ tsp minced garlic and cook 1 minute more, remembering to stir frequently
Transfer garlic and onion to a bowl; mix in the ½ lb. ground beef and 1 lb. ground turkey with 4 egg whites, ½ tsp salt and ¼ tsp of black pepper
Roll into golf ball-sized meatballs
Place on jelly roll pan and bake for 20-25 minutes, until brown
Charles Nguyen, M.D., is the medical director of the Lorphen Medical Weight Loss Clinic in Riverside, CA. Charles earned his M.D. from the University of California at Irvine, where he completed his psychiatry residency training and, as a faculty member, won excellence in teaching awards for seven consecutive years. He also won the Thomas F. Riley Community Service Award, the NAMI Bridge Builder Award, and the 2010 Orange County Physicians of Excellence Award. The same year, Orange Coast Magazine recognized him as best physician.
Tu Song-Anh Nguyen, M.D., is the medical director of N.N. Medical in Orange County, CA, which provides medical management of weight loss with an emphasis on behavior modification. Tu graduated with top honors from the University of California at Riverside and from Loma Linda Medical School. He completed his residency in Internal Medicine at U.C.L.A./VA Wadsworth, received the diplomate of the American Board of Internal Medicine in 1995, and has practiced in the field of bariatric medicine ever since.
Editor and magazine journalist Mary Ann Marshall was a former staff writer and fiction editor at Sassy Magazine and penned the book Now Hiring: Music (Crestwood House). As a cover story writer and features reporter for Glamour, she covered investigative health and social issues, and interviewed celebrities including Halle Berry, Ashley Judd, Britney Spears and Faith Hill. She has contributed to numerous magazines including Cosmopolitan, Spin, Seventeen, and Health. She lives in the Greater Los Angeles area.
Food ads significantly influence eating behavior, says Yale study
New Haven, Conn.—How greatly does food advertising influence eating behavior? Quite a bit, a new Yale University meta-analysis of 45 studies suggests. The results, the authors say, should rekindle efforts to restrict food industry advertising, especially to children.
“Up to 26% of variance in eating behavior or eventual weight outcome has to do with craving and other responses to food cues, especially visual food cues,” said Hedy Kober, professor of psychiatry and psychology and co-author of the paper published online in the journal Obesity Reviews. “The evidence is incontrovertible. And if food ads are that powerful, do we really want these ads running on Sunday morning cartoon shows?”
There has been a long debate about the magnitude of the effect of advertising on eating behavior, Kober said. Some studies have suggested the effect was minor, while others showed food cues have a major impact on eating and eventual weight gain.
To assess the magnitude of the effect across all studies in the field, Kober and graduate student Rebecca G. Boswell analyzed 69 statistics representing 3,292 participants from those studies. They report a significant effect of exposure to food cues and food craving on both eating behavior and weight gain, even with the inclusion of studies that had shown little or no impact of the food cues. Exposure to food cues such as food ads increased eating and weight gain in children and adults, nondieters and dieters, and lean and overweight individuals
Hazing Aging - Book Review
Physician, Robert Buckingham believes the key to reversing the aging process lies within a group of cells that line the body's blood vessels, called the vascular endothelium. He wants to help as many people as he can through disease prevention to develop anti-inflammatory lifestyle choices that would serve people well in againg with grace.
His new book, “Hazing Aging” explores how maintaining the health of these cells through basic lifestyle changes can reverse effects of aging and drastically prolong lifespans. A lot of the clients that I work with are all going through some form of lifestyle change so I found this book very eye opening with the tactics that I will now implement with them. "Health care prevention does not have to be complicated or disjointed, rather it can be wrapped around a core understanding of vascular inflammatory risk mitigation." I am a firm believer and so is Dr. Buckingham that when you get older you don't have to hurt, your heart doesn't have to fail and that your brain does not have to rot.
I consider myself well educated based on my degrees, certifications and experience so I found this book very interesting because this is the first time that I had heard of the vascular endothelium which is a group of cells that line the body's blood vessels. These cells have evolved according to Dr. Buckingham in both structure and function to facilitate efficient and specific exchanges between blood and organs. He says that by focusing on theses cells, you'll improve end-organ function, reverse adverse effects of aging and live happier. After delving into the physiology I believe that this is possible but for some it does take a lot of change. I feel in my experience that the personal has to willingly understand and want the change and you can't force it on them. No one can change unless they desire it themselves deep down.
According to the National Council on Aging, approximately 92% of oder adults have at least one chronic disease. That's crazy to me. And so unfortunately. That means that you or a loved one could be suffering in the future from a chronic disease. Doesn't that make you want to do everything that you can to prevent that so that you can age with grace.
About The Author Robert L. Buckingham, MD, FACP, has been a practicing physician in Ojai, California, for thirty-six years. He received his medical degree from the University of Illinois College of Medicine, where he graduated as a James Scholar with an MD and a master’s degree in pharmacology. He firmly believes that all should be informed about health, longevity and anti-aging.
Check out this great video by Dr. Buckingham below explaining his book:
If you want to lose weight to become more healthy, you’re going to need to take action. It’s not good just doing nothing and hoping the problem will fix itself. You need to make sure you come up with as many different ideas and options as you can to help you lose weight. The good news for you is that there are plenty of ways to do this these days.
Coming up with the best weight loss techniques is one of the best things you can do. It’s important to have different options and ideas you can use. You should take a look at the ideas and techniques listed on this post. They will help you come up with the best ways to lose weight and get you looking and feeling fantastic.
Boot Camp
To get serious about losing weight you need to make sure you take decisive action. You’ve got to immerse yourself in the process, and take it as seriously as you can. And one of the most effective things you can do is to attend a boot camp. Prestige Boot Camp is one of Europe’s leading fitness and weight loss boot camps. A visit to one of these is going to set you on the road to the perfect fitness regime. You’ll be in the ideal surroundings to work on losing weight and enjoy the motivation and facilities necessary. This is one of the best things you can do if you want to work on losing weight and getting fitter. Think about signing up for a weekend or a week of intensive boot camp training!
Personal Trainer
The next option would be to hire a personal trainer to put you through your paces. This is one of the most sensible options, and will really help keep you dedicated. A personal trainer can take care of all the difficult and strenuous parts of the process like devising fitness regimes. It’s important to have somebody who will keep you in line and motivate and inspire you. A personal trainer can provide you with an extra impetus to stay fit and healthy. They will be able to use some of the best bodyweight exercises, and come up with a personal fitness program. If you’ve never used a personal trainer before you might find it hard work. But it will all be worth it in the long run, and the end definitely justifies the means.
Fad Diets
As well as the exercise there are other approaches you can take to losing weight as well. For example, you need to look into what you’re eating. Dieting is closely linked to weight loss and a healthy body. That’s why it’s important to make sure you come up with sensible diets that can help you. Fad diets are very popular these days and provide a quick and easy way of losing weight. However, it’s worth noting that many fad diets act solely as short-term measures. And, as such, you need to make sure you have a sensible diet once you’ve reached the end of your fad diet.
Losing weight is an important part of the process of staying fit and healthy. That’s why it’s important to come up with as many weight loss techniques and tips as you can. Many of these will involve a balanced diet and regular exercise. But, there are more extreme examples like the ones listed on here.
KIND Snacks Urges FDA to Redefine “Healthy”
Company, with Support of Nutrition Experts Petitions U.S. Food and Drug Administration to Update Guidelines Established 20+ Years Ago
KIND Snacks, with support from leading nutrition, public health and public policy experts, has filed a Citizen Petition urging the U.S. Food & Drug Administration (FDA) to update its regulations around the term healthy when used as a nutrient content claim in food labeling. http://dnr.vnr1.com/2015/11/30/KIND_Snacks
KIND Founder and CEO Daniel Lubetzky explains that wholesome and nutrient-rich foods like almonds, salmon, olive oil and avocados cannot be labeled as healthy because of these foods inherent fat content.
The petition also reflects the importance of eating whole foods and foods made with wholesome and nutrient-rich ingredients as part of a healthy dietary pattern.
Currently, the FDA mandates that the word “healthy” only be used as a nutrient content claim to describe individual foods that contain 3 grams or less total fat and 1 gram or less of saturated fat per serving. Fish and meat must have 5g or less total fat and 3g or less saturated fat per serving to use healthy as a nutrition content claim.
The policy effort, which cites evidence from multiple nutrition studies and current federal Dietary Guidelines, is supported by a number of leading health and wellness experts including Dariush Mozaffarian, MD, DrPhD, Dean, Friedman School of Nutrition Science and Policy at Tufts; Sara Baer-Sinnott, President of Oldways; and Connie Diekman, Registered Dietitian and former President of the Academy of Nutrition and Dietetics.
I’ve heard so many people say that they can eat what they like because they work out. The reason they usually say this is because of the concept that calories in vs. calories out will help you lose weight. While that’s true, what you put into your body really does matter, whether you exercise or not. Let’s take a look at why nutrition is the most important part of health and fitness:
Your Body Composition
While you might technically ‘lose weight’ from exercising and eating what you want, you won’t change your body composition. You’ll probably just become something called skinny fat. This means you still have a high body fat percentage (unhealthy and podgy) even though your actual frame has gotten smaller. When you change your body composition, you lose fat and build muscle in all of the right places, giving you an all round tighter and fitter appearance. You can only change your body composition if you’re eating the right foods at the right times. Organic whey protein powder is a brilliant supplement for after a weight workout. Much better than a burger and chips!
Health
Many people take on an ‘if it fits your macros’ approach. This means they can pretty much eat whatever they like providing it fits into their set protein, carbohydrate, and fat intake. Burger and chips included! While this may work for some people, it won’t work for all. Plus, you need to consider the health aspects of things too. If you want to be healthy and not just look it, you need to eat like it!
Fuel
The food we eat is fuel. It’s as simple as that. It keeps us going and allows us to go about our day with ease. More people need to look at food as fuel, rather than as a way to pass the time. You can still enjoy your food, but its main purpose shouldn’t be enjoyment. Having a treat every once in a while is so much better than having them every day. Each time you eat something, ask yourself whether it’s beneficial to your body. Is it nourishing you and fueling you? If not, you should re-think your food choices.
We all get cravings from time to time. We’re only human! Fitness professionals love chocolate and doughnuts like everybody else. However, the body will get more cravings for what it eats most of. If you get into a consistent routine with vegetables, you’ll find yourself wanting to eat more of them. If you get into a routine with chocolate and crisps, then you’re going to want more of them too. It’s a vicious cycle. You need to break bad habits and introduce new ones to really make a change to your body!
Hopefully, you now see why nutrition is the most important part of health and fitness. Staying active is important, but if your diet isn’t on point you won’t get very far. Don’t listen to people who say they can eat pizza everyday and stay in shape!
Breast Cancer Awareness Month - Knowing It Exists Is Not enough
Did you know that October is Breast Cancer Awareness month?
We all can work with our doctors to aid in increased awareness and early detection both for ourselves and for those around us. This disease can effect anyone. Even men.
Check out this infographic for more information and help support the cause by sharing this post and the graphic! Knowing it Exists is not enough.
This month I'm teaming up with Bankers Healthcare Group, a company whose focus is on providing physician loans to medical professionals, to bring awareness and urgency to early detection of breast cancer.
October is Breast Cancer Awareness month.
We all can work with our doctors to aid in increased awareness and early detection both for ourselves and for those around us. This disease can effect anyone. Even men.
Check out this infographic for more information
Inspired by the New Movie “Burnt,” Topical BioMedics Announces “Don’t Feel the Burnt” Contest to Win MyPainAway After-Burn Cream
Actors Bradley Cooper and Sienna Miller were trained by renowned chef Marcus Wareing to cook haute cuisine dishes while filming the new hit movie Burnt. Because the actors suffered from burns while filming in the professional kitchen, Topical BioMedics was inspired to launch its “Don’t Feel the Burnt” contest to win tubes of its MyPainAway After-Burn Cream for treating culinary mishaps.
RHINEBECK, NY, October 27—Released nationwide on Friday, October 30th, the film “Burnt” stars Bradley Cooper as obsessive, hot-headed top chef and restaurateur Adam Jones and Sienna Miller as his sous chef Helene. Because the actors got burned during the course of filming, Topical BioMedics, Inc. was inspired to launch the “Don’t Feel the Burnt” contest to win tubes of the company’s MyPainAway After-Burn Cream formula.
Aurora Paradise, chief operations officer, says, “When I heard that the actors suffered from numerous burns making the movie, I wished they had our safe, natural MyPainAway After-Burn Cream on the set to stop the pain and help them heal. That’s why we are giving everyone a chance to win our formula to have on hand for any of their own culinary mishaps.”
“Don’t Feel the Burnt” contest may be entered by clicking the following link http://gvwy.io/6s4nmg9 , and contestants will be invited to share their own cooking burn story. The contest runs from October 30th through November 30th. There is no purchase necessary, and six winners will be selected at random to win a 6 oz. tube of MyPainAway After-Burn Cream.
The actors were trained to play their roles authentically and hone their culinary skills with coaching from acclaimed Michelin-starred British Chef Marcus Wareing, who worked for Gordon Ramsay and other top chefs before opening his own renowned restaurants in London. Wareing says, “There was nothing fake about the kitchen. I had to get people dirty and sweaty to make it look like they’ve been working 12-hour days.” His goal was for everything to be realistic. “I want to see the cooks cooking. I want to see the stoves on. I want to see them seasoning. I want to see them tasting. I want to see them burning themselves. That’s how a kitchen is.”
Cooper said of the filming of Burnt, “There is the intensity of the kitchen in the movie. Massive amounts of pressure, time pressure. It’s hot and dangerous, and you better keep up. There’s a lot of burning. Yeah, we got hurt.”
Miller concurs. “Being a chef is one of the hottest jobs in the world. It’s really hard, and the environment is challenging. I have the badge of a few scars to prove it.”
Directed by John Wells, “Burnt” also features Uma Thurman, Emma Thompson, Daniel Bruhl, Lily James, Matthew Rhys and Jamie Dornan.
ABOUT TOPICAL BIOMEDICS
21 years in business and a Certified B Corporation, Topical BioMedics is a research and development leader in topical patented natural biomedicines for pain relief. The company’s flagship product, Topricin® Pain Relief and Healing Cream, was introduced in 1994 and is now a leading natural therapeutic brand. A combination natural biomedicine formula, Topricin has been awarded a patent for the treatment of pain associated with fibromyalgia and neuropathy. Topricin products are mandatory treatment protocol at world renowned medical centers.
The Topricin family of natural healing products also includes Topricin Foot Therapy Cream, specially formulated to treat painful foot and ankle issues and conditions, and Topricin for Children, which received the Parent Tested Parent Approved Seal of Approval (with 5% of sales are donated to pediatric cancer foundations). The company has just launched the MyPainAway™ (powered by Topricin) line of products. Its two new formulas have been introduced—MyPainAway Fibro Cream (3% of sales donated to fibromyalgia research foundations) and MyPainAway After-Burn Cream (3% sales donated to burn centers)—with others slated to roll out later in 2015 and 2016.
Made in the U.S.A., all Topricin products are federally-regulated over-the-counter medicines with no known side effects, no parabens, petroleum, or other harsh chemicals, no grease, and no odor.
Topical BioMedics launched a free monthly pain management webinar in February 2015. Featuring Lou Paradise, president, chief of research, and pain management expert, the webinars are streamed live the second Tuesday of each month from 12pm to 1pm then archived on the company’s WordPress blog for on-demand access 24/7. https://topricin.wordpress.com/
Topricin is available in independent pharmacies, natural food and co-op stores nationwide, including Whole Foods, Sprouts, Pharmaca, The Vitamin Shoppe, Fred Meyer, Wegmans, CVS (Foot Care Section), Walgreens (Diabetic Section), and other fine retailers, as well as directly from the company.
