Wednesday, January 9, 2013 September 3, 2014
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Tea is the most widely consumed beverage in the world next to water. In fact, on any given day, more than 158 million Americans drink tea. Approximately 85 percent of tea consumed in America is iced, but the soothing and refreshing flavors of tea can also infuse fresh and unexpected character into a wide range of dishes, from desserts to popular finger foods like chicken wings. What’s more, tea has been shown to have significant health benefits. As green, black, oolong and white teas all come from the Camellia sinensis plant, tea drinkers can reap the health benefits from whichever tea they prefer. The major bioactive compounds in tea, called flavonoids, are also found in fruits and vegetables but appear in very high concentrations in tea. In fact, new research in the American Journal of Clinical Nutrition links tea with cardiovascular health, cancer prevention, weight management, improved concentration and bone health, among others.
Delightful Tea Pairings Each type of tea has a distinct set of flavor characteristics. Peter Goggi, President of the Tea Council of the USA, explains the f lavor profiles of black, green, oolong and white teas, and how to pair them with your favorite foods. teas from tradit ion a l or ig i n s such a s India, Sri Lanka and China, as well as English and Irish breakfast varieties and flavored black teas such as Earl Grey, are characterized by a strong, aromatic flavor. These teas pair well with dark chocolate, sharp cheeses, eggs, meats and heartier foods because of their rich flavor and tannin levels.
See page 5 for details!
Tea
n Black
n Green
teas, such as Sencha and Jasmine, have a more delicate flavor prof i le , c h a r ac ter i z e d a s grassy or citrusy, and pair well with subtly flavored foods, such as seafood, rice and vegetables.
n Oolong
tea s , s uc h a s Wuyi Shan and Pouchong, a re cha racterized by a
Refreshing Iced Tea Servings: 4–6 1 quart fresh, filtered water, cold –10 black or green 8 tea bags
e insid ul Tea
tf Deligh ecipes ed R Inspir ➤
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Tea-Grilled Chicken Wings with Hot Green Dipping Sauce
slight smoky flavor and a sweet, nutty finish. These teas pair well with spicy or smoky foods, seafood dishes and fruit. n White
teas exhibit a nat-
ural sweetness and lightness; the subtle f lavors pair well with mild tasting sweets or simple salads that don’t overpower the flavor of the tea.
Start sampling the many flavors of tea with these recipes, and visit www.TeaUSA. org for information about the role of tea in a healthy diet and lifestyle.
Bring filtered water to a full boil in teapot. Remove from heat and add 8–10 tea bags per quart. Steep for three to five minutes and pour over ice cubes or into additional cold water, based on desired taste. To serve, pour into tall glasses filled with ice; garnish with lemon or mint and sweeten as desired. Recipe courtesy of the Tea Council of the USA
Frozen dinners being prepared for Coweta homeless Meals on Wheels, Bridging the Gap join forces
A AMCO President and Chief Executive Officer Brett Ponton and Mike Ganjei, president of the National A AMCO Dealers Association, break ground at the A AMCO University site in Shenandoah Industrial Park.
By W. Winston Skinner winston@newnan.com
Meals On Wheels of Coweta was seeing its budget cut – and searching for a way to serve more senior citizens. Bridging the Gap was polling its clients – finding out who they were and why they needed food. The two groups got together, and more meals than ever are being served – from a shiny new kitchen at the BTG headquarters on First Avenue. The partnership between the two programs recently celebrated its first year of collaboration. During that time, 111,635 pounds of food have gone to senior citizens locally. “Hungry’s bad no matter how old you are,” said Lizabeth Andrew, former board chairman for Meals On Wheels of Coweta. “No person in Coweta County – no matter their age – should
Photo by Jeffrey Leo
Tammy Jones, kitchen manager and chef at Bridging The Gap, prepares pork tenderloin for Meals On Wheels clients in the new kitchen on First Avenue.
be hungry, but certainly not old folks.” Alison Wallace, executive director of BTG, said that group’s effort to figure out why people in Coweta County are hungry began early in the ministry’s history. BTG wanted to “not just put a Band-Aid on” the problem, she said, but to determine “the real needs.” A survey of people coming for food at BTG showed 32 percent of them were senior citizens. “It’s horrible that seniors are having to come through the doors to a food pantry,” she remem-
AAMCO breaks ground for Coweta training center
bered thinking. “I knew we could do something about it,” she said. “I knew if we could find the right partnership that things could change.” Wallace began praying about the situation. One day she was driving down Hospital Road, and she felt drawn to the Rutledge Center. She stopped, met Bobby Welch, who directs
AAMCO, the world’s largest chain of transmission specialists and leader in total car care, officially broke ground in Coweta County in Shenandoah Industrial Park for AAMCO University, commencing the building of the stateof-the-art training facility. AAMCO President and Chief Executive Officer Brett Ponton was on site for the groundbreaking on Aug. 5. “We are thrilled to officially begin development on AAMCO University,” said Ponton. “The creation of the new training facility supports our business model to deliver the
DINNERS, page 4
AAMCO, page 4
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