David Isenberg of Chex Finer Foods Passes Away
David Chaim Isenberg, 73, Co-founder of Chex Finer Foods, passed away Saturday, November 12, 2016. He was born in Providence, Rhode Island, the son of the late Jacob and Dorothy (Sherman) Isenberg.
David was a graduate of Hope High School in Providence and Boston University.
In 1965, David and his father Jay started Chex Finer Foods out of a small garage in Sharon, Massachusetts. David worked in all aspects of the business, serving as President for 25 years. One of David’s greatest accomplishments was seeing the family business successfully continue to the third generation of leadership, with his sons Jeremy and Michael.
David will be remembered for the family values and heritage he bestowed onto the business and its employees. David loved Chex, and worked tirelessly to deepen relationships with customers, build strong partnerships with vendors, and a dedicated extended Chex “family” of team members.
David was inducted in 2012 to the Griffin Report Food Industry Hall of Fame and in 2015 to the Specialty Food Association Hall of Fame.
Before implementing exercise program, make sure you check the consumer safety put-up by any website first. tadalafil uk slovak-republic.org The Enlargo is protected and have uk tadalafil successful equation. Smart men, who want to cure weakness, can choose powerful herbal pills like Musli http://www.slovak-republic.org/hiking/ cialis without prescription Strong and Night Fire capsules together boost stamina, virility and appetite for lovemaking. Patients under treatment for the following conditions; levitra on line sale or any ongoing managed condition, should consult their GP prior to taking this pill. David was a board member of: Temple Beth El, Temple Emanu-El, Providence Children’s Museum, Friends of Rochambeau Library, Miriam Hospital Board of Governors, Camp Jori and Providence Rotary. David cared deeply about and generously supported many community organizations and programs including: Jewish Alliance of Greater Rhode Island, Jewish Family Service, Temple Beth-El, The Wheeler School, Providence Public Library, and Dana Farber Cancer Institute.
He is survived by his children Michael Isenberg, Jeremy Isenberg, and Rachel Isenberg; former wife Dianne Isenberg; daughters-in-law Karen Isenberg and Amanda Isenberg; grandchildren Sophie, Caleb, Lily and Samantha; and companion Nancy Maloney.
Funeral services will be held Tuesday, November 15th at 12:30 p.m. at Temple Beth-El, 70 Orchard Ave, Providence with burial in Sons of Israel and David Cemetery. In lieu of flowers, contributions in his memory may be made to Jewish Family Service 959 North Main Street, Providence, RI 02904.
The Chex Finer Foods office will be in limited operation from 11 a.m. – 3 p.m. in honor of David so that employees can attend the funeral service. Shiva will be held at the residence of Amanda and Jeremy Isenberg. Tuesday following interment and 7-9 p.m.; Wednesday 3-5 p.m. and 7-9 p.m.; Thursday 3-5 p.m. and 7-9 p.m. and Friday 2-4 p.m.
Pereg Natural Foods Introduces Kaniwa
Pereg Natural Foods will introduce kañiwa – also known as baby quinoa, at the upcoming Kosherfest trade show, November 15-16, 2016 at the Meadowlands Expo Center in Secaucus, New Jersey.
Kañiwa is an excellent source of complete protein and amino acids, is exceptionally high in iron and is gluten-free. It’s dark reddish-brown in color and about half the size of a tiny quinoa seed. It cooks up quickly to resemble a smaller version of red quinoa.
Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly, so it’s actually easier to process. (Note that all quinoa from Pereg is pre-rinsed and ready to cook from the package.) Another advantage kañiwa has over quinoa is that it’s an even better source of iron.
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According to Gill Schneider, CEO of Pereg Natural Foods, “This mighty little ancient grain cooks up with a crunchy texture, and offers a nutrient rich food for breakfast, lunch and dinner. We are excited to bring consumers yet another healthy choice to serve to friends and family, from our family-owned Pereg Natural Foods business.”
Kañiwa from Pereg Natural Foods is all natural, gluten-free, Non-GMO Project verified, vegan, OU and CRC kosher-certified, and produced in the USA. It is available in 5-ounce boxes ($3.57) and re-sealable 16-ounce bags ($5.50).
Seminar Line-up for Philly Candy Show Announced
The Retail Confectioners Association of Philadelphia (RCAP) has announced the full seminar line-up for the 135th Philadelphia National Candy, Gift & Gourmet Show, January 7-9, 2017, at the Greater Philadelphia Expo Center, Oaks, Pennsylvania. In addition to panel discussions with industry leaders, demos, sales, and branding sessions, retailers will also have the chance to enjoy special presentations and more from students of the Pennsylvania College of Technology Culinary Department.
As an added bonus, the 2017 edition will once again co-locate with the Philadelphia Gift Show (Jan. 6-9, 2017), increasing cross-over buying and selling opportunities for attendees and vendors alike.
Among the highlights is a new partnership between RCAP and the Pennsylvania College of Technology Culinary Department creating a “RCAP Scholarship Fund” for the students. As part of the program, “Chef Charles”, a.k.a. Charles R. Niedermyer II, Department Head | School of Business & Hospitality for the College, and his students will delight your senses with special presentations and tastings of chocolate products in the school’s booth on the show floor. Attendees and RCAP members are invited to stop by the booth on Saturday and Sunday, January 8-9, between 10 a.m. – 5 p.m., to talk to the students, donate to the fund and learn more about internship and employment programs, too.
To help buyers make the most of their time at the show, the first educational sessions on Saturday and Sunday have a new, earlier 8:30 a.m. start time. In addition, admission to all programs is free and pre-registration is recommended. Visit www.phillycandyshows.com for details. The full schedule includes:
SATURDAY, JANUARY 7, 2017
- Candy 101: For Beginners To All Levels Of Shops, Confectioners, & Startup Companies
8:30 – 9:15 a.m.
Open discussion by a panel of industry leaders
Bring your questions for the candy industry leaders and learn from their experience. The value of this seminar is to bring challenging questions to the panel so all in attendance can learn and grow together. - Creating a Memorable Brand
9:30 – 10:30 a.m.
Presented by Tammy Shapiro, President/Owner, Talk of the Town Gourmet Gifts And More
Back by popular demand, Tammy Shapiro returns to our seminar schedule to share her branding insights with attending retailers. Calling upon 23-plus years running her own business and more than 16 years as a professional speaker at events around the country, including the Fancy Food Shows, gift shows and others, Tammy will help you answer this important question: Is the product walking out the front door of your store a true reflection of your brand? Standing out from your competition is so important, but often can be challenging. In this session we will explore the importance of a solid, yet consistent, brand and how to make the product you sell a true reflection of your company image. We will explore creative ways to get the client in the door and keep them coming back time and time again. Other highlights include the standard elevator speech, logo design, internet presence and determining who your targeted market is. - Art of Making Bows
4 – 5 p.m.
Presented by Kandy Hughes, Kelly’s Kandy
How often you wondered how to make that perfect bow? Calling upon years of bow-making experience in her own shop, Hughes will demonstrate how you can take the frustration out of bow-making and show why and how bows can make the package complete.
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SUNDAY JANUARY 8, 2017
- Starting A Small Candy Business
8:30 a.m.- 9:45 a.m.
Presented by Joe Crevino, Consultant with Chocovision Corp. and Co-owner with wife Mary of Sweet Mary’s Chocolates
Learn all about zoning and dealing with local government, space limitations, controlling temperature and humidity, neighborhood reaction, insurance issues, privacy, parking, delivery issues, board of health, safety and fire and much more. - Packaging 101: Why Packaging Finishes Your Presentation
9:30 a.m. – 10:30 a.m.
Panel discussion presented by packaging industry leaders
This seminar will focus on creative packaging techniques to best present your products in all aspects of your business. We will explore the “Evolution of Packaging” — how to change your packaging as your business grows and changes. Topics will include personalization, corporate gifts, and customization. From the new confectioner just starting in the industry to the seasoned veteran, there are creative solutions for all of your packaging needs. Bring your questions! - Chocolate Demo: Unique Perspective of the Future Creations of Chocolatiers
4- 5 p.m.
Presented by Frederic Loraschi, Master Chocolatier
Come watch and taste the finished bonbons! In this demo, Loraschi, whose home base is at his shop in Harrisburg, Pennsylvania, brings his unique perspective as world class chocolatier to the show floor. He was voted one of the “Top 10 Chocolatiers in North America” in 2011. Former ambassador for Barry Callebaut, and instructor at the chocolate academy in Chicago, he also did a demo of savory recipes at the Chicago Chocolate and Dessert Show and won Mexico City’s “Best Restaurant Dessert” recipe in 2014. He has appeared on TLC and the Food Network.
MONDAY JANUARY 9, 2017
- Candy 101: For Beginners To All Levels Of Shops, Confectioners & Startups Companies
9 – 10 a.m.
Open discussion by a panel of industry leaders
Bring your questions for the candy industry leaders and learn from their experience. The value of this seminar is to bring challenging questions to the panel so all in attendance can learn and grow together.
SPECIAL ONGOING PRESENTATION ON SHOW FLOOR
Presented by Dona Peters, Master Chocolatier & Confection Consultant
Booth TBA
Saturday/ Sunday 10:00 a.m. – 12:00 p.m. and 1- 5 p.m.
Monday 10:00 a.m. – Noon and 1:00 – 3:00 p.m.
See how Peters uses centers of pops, and other figures, plus pre-made products with crispy rice cereal bars and more to cut expenses and offer a product with less chocolate than a solid piece. Some parents do not want their children to eat a lot of chocolate, so this gives them another option. And, you don’t have to be an artist to be creative with this.
PHILADELPHIA NATIONAL CANDY GIFT & GOURMET SHOW FAST FACTS
WHEN: Saturday, January 7 – Monday, January 9
HOURS: Saturday- Sunday, 10 a.m. – 5 p.m.; Monday, 10 a.m. – 3 p.m.
WHERE: Greater Philadelphia Expo Center, Oaks, Pennsylvania
MORE INFO: www.philllycandyshows.com | 800.318.2238
