WESTPORT, Conn., Sept. 27 /PRNewswire/ — Remembering the life and legacy of Paul Newman, Newman’s Own Foundation has issued a statement. The statement, from Vice-Chairman Robert Forrester, follows:

“Paul Newman’s craft was acting. His passion was racing. His love was his family and friends. And his heart and soul were dedicated to helping make the world a better place for all.

“Paul had an abiding belief in the role that luck plays in one’s life, and its randomness. He was quick to acknowledge the good fortune he had in his own life, beginning with being born in America, and was acutely aware of how unlucky so many others were. True to his character, he quietly devoted himself to helping offset this imbalance.

“An exceptional example is the legacy of Newman’s Own. What started as something of a joke in the basement of his home, turned into a highly-respected, multi-million dollar a year food company. And true to form, he shared this good fortune by donating all the profits and royalties he earned to thousands of charities around the world, a total which now exceeds $250 million.

“While his philanthropic interests and donations were wide-ranging, he was especially committed to the thousands of children with life-threatening conditions served by the Hole in the Wall Camps, which he helped start over 20 years ago. He saw the Camps as places where kids could escape the fear, pain and isolation of their conditions, kick back, and raise a little hell. Today, there are 11 Camps around the world, with additional programs in Africa and Vietnam. Through the Camps, well over 135,000 children have had the chance to experience what childhood was meant to be.

“In Paul’s words: “I wanted to acknowledge luck; the chance and benevolence of it in my life, and the brutality of it in the lives of others, who might not be allowed the good fortune of a lifetime to correct it.”

“Paul took advantage of what life offered him, and while personally reluctant to acknowledge that he was doing anything special, he forever changed the lives of many with his generosity, humor, and humanness. His legacy lives on in the charities he supported and the Hole in the Wall Camps, for which he cared so much.

“We will miss our friend Paul Newman, but are lucky ourselves to have known such a remarkable person.”

  If you would like to support the Hole in the Wall Camps, please visit
                       www.HoleInTheWallCamps.org.

  About Newman's Own Foundation

Paul Newman believed in sharing his good fortune. He created Newman’s Own Foundation, a private independent foundation, to carry on his commitment of donating to charity all profits and royalties he earns from the sale of Newman’s Own products.

Paul Newman and the Newman’s Own Foundation have donated more than $250 million to thousands of charities worldwide. For more information, please visit www.NewmansOwnFoundation.com.

Kellogg’s Corporate Citizenship Fund Announces $250,000 Pledge to The Michael Phelps Foundation

BATTLE CREEK, Mich., Sept. 25 /PRNewswire-FirstCall/ — Kellogg Company (NYSE:K) is proud to unveil a special-edition line of packaging featuring Olympic gold medalist Michael Phelps. His image will appear on Kellogg’s Frosted Flakes(R) cereal, Kellogg’s Corn Flakes(R) cereal, Club(R) Crackers and Kellogg’s Rice Krispies Treats Marshmallow Squares. The packages will feature images of Phelps during some of the most memorable moments of this summer’s Olympic Games. These special-edition boxes will begin appearing on grocery store shelves across the United States this week.

Kellogg is an Official Sponsor of the 2008 U.S. Olympic Team and a proud sponsor of Phelps.

“I’ve eaten Kellogg’s products since I was a kid, so it’s very exciting to be featured on these packages,” said Phelps. “I appreciate all that Kellogg has done to help me promote swimming and all their support that will allow me to teach others, especially kids, about the importance of an active lifestyle.”

“Michael’s commitment to encouraging healthy lifestyles, especially among children, is in line with our many programs that educate consumers and promote good nutrition,” said Brad Davidson, President, Kellogg North America. “He demonstrates that winning is not just about the glory that comes with gold medals, but that it’s also about good sportsmanship, eating right, working hard and being your best.”

Kellogg’s Corporate Citizenship Fund Announces Pledge

Separately, Kellogg’s Corporate Citizenship Fund announced a $250,000 pledge to The Michael Phelps Foundation. The Corporate Citizenship Fund, the company’s charitable arm, is proud to contribute to his new Foundation and support him in his efforts to promote healthy, active lives. The pledge was announced today at an event with Phelps at the North Baltimore Aquatic Club.

Kellogg’s Corporate Citizenship Fund supports many organizations that encourage health and fitness in the U.S. and throughout the world.

Longstanding Commitment to Nutrition and Health

Kellogg has a longstanding commitment to nutrition and promoting healthy lifestyles. The company believes that balance — or “calories in, calories out” — must remain the central tenet of achieving weight management and a healthy lifestyle. Kellogg is dedicated to helping consumers successfully manage both sides of that equation through its products, community efforts, sponsorship and nutrition-education initiatives.

With 2007 sales of nearly $12 billion, Kellogg Company (NYSE:K) is the world’s leading producer of cereal and a leading producer of convenience foods. Kellogg products are manufactured in 19 countries and marketed in more than 180 countries around the world. For more information, visit the Kellogg Company Web site at http://www.kelloggcompany.com/ .

Source: Kellogg Company

In a recent interview for Chosun Ilbo, the publication interviewed Jeannie Cho Lee, the first Asian to obtain the MW title (Masters of Wine).

Here is an excerpt from that interview:

The title of “Master of Wine” is like a Ph.D. for those working in the wine industry. The title has been awarded since 1953 by the Institute of Masters of Wine, and only 277 people worldwide have received the honorable title so far.

Now, a 40-year-old Korean woman, Jeannie Cho Lee, has become the first Asian to obtain the MW title. A wine expert working in Hong Kong, she supervises the curriculum in a private wine school, the Fine Wine School, and regularly writes contributions to wine magazines such as the Wine Spectator of the U.S. and the Revue du Vin of France.

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In a recent “Taste of Home” by Sakamoto Tamako for the Daily Yomiuri, Sakamoto writes about her latest cooking adventure.

Sakamoto wrote, “As my second son loves growing vegetables, this summer we have been able to eat cucumbers, cherry tomatoes, eggplants, potatoes and other vegetables, as well as many kinds of herbs, fresh from his garden.”

“Among those vegetables, I was especially impressed with the eggplants, which grew so well and tasted great.”

“There is a saying, “Oya no iken to nasu no hana wa senni hitotsumo mudaganai,” which means, “There never is waste as far as parents’ opinions and eggplant flowers are concerned.” Yes, the flowers almost always grow into tasty eggplants as far as I can tell.”

“One evening during the summer vacation, I was deep-frying some vegetables to cook natsuyasai to butaniku no agebitashi (marinated pork and deep-fried summer vegetables) for dinner. While cooking, I thought of giving some to my friends. I went out to my son’s vegetable garden, picked some eggplants and used them to make extra deep-fry. At that moment, I realized how nice it is to raise organic vegetables in a home garden as we can easily enjoy a healthy diet.”

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Chosun reported, “One of the most fashionable restaurants in Vienna, where even the Austrian prime minister had better book three months in advance for dinner, is called simply Kim kocht. The owner is a 43-year-old Korean woman named Kim So-hee, who originally went to Austria in 1983 to study fashion. After graduating from university, she worked in the fashion industry for seven years, but felt fashion was not her calling. “People who run restaurants never starve,” her mother used to say, being a restaurateur herself.”

“So Kim hired a chef from Korea and opened a Japanese restaurant in Vienna in 1996, but that partnership was short-lived and she decided to become a cook herself. She bought boxes of salmon and practiced making sushi and sashimi every night. “I am the kind of person who never gives up until I’ve accomplished something,” she says. In 2001, she was ready to proclaim it in her restaurant’s name: Kim kocht (Kim cooks).”

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In a recent “Taste of Home” food column by Sakamoto Tamako for the Daily Yomiuri, Sakamoto wrote, “Curry is a very popular dish among children and an easy one to prepare for them. In fact, it is so simple that kids can be taught to make it for themselves.”

“Bearing that out, both of the school camps that two of my children took part in this summer had a curry cooking class.”

“I like to cook curry not only from scratch but also with instant curry roux, as there are many tasty varieties of ready-made roux available.”

“When I have ample time to cook curry, I cook blocks of beef or pork, chunks of vegetables such as carrots and potatoes, stir-fried onion and grated apple.”

“When I don’t have enough time to let it simmer, I choose chicken or seafood with tomatoes, mushrooms and thinly sliced onions as they do not take long to cook.”

“And when I am really in a hurry, I choose the special combination of ground meat, chopped onion and eggplant as I think they make the perfect combination to cook in a limited time.”

“As I cook curry in a large pot, I usually serve the leftovers for lunch the next day. Some of my children complain about the well-cooked curry, as most of the solid ingredients have become dissolved in the curry paste by then.”

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Mainichi Daily News reported, “High school students here have reproduced the favorite dishes of famed musicians as part of the buildup for the Sendai Classical Music Festival in October.”

“Students at the culinary department of Meisei High School recreated Frederic Francois Chopin’s favorite pot-au-feu using authentic ingredients, under the supervision of culinary expert Machiko Chiba, 56. The students said the dish, made with stewed vegetables and whitefish, tasted better than they expected.”

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Mainichi Daily News reported, “Rare pictures of German prisoners of war from World War I showing the Japanese how to produce sausages have been discovered.”

“Takashi Chiba, 37, a museum curator at the Kasumigaura-shi Kyodo Shiryokan in Ibaraki Prefecture, found the pictures in June while he was researching Yoshifusa Iida, a Japanese government official who was said to have spread sausage manufacturing methods across Japan.”

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In a recent article for the Daily Yomiuri, Matsumaru Kumi recently wrote, “When I first tasted one type of bread made with a hijiki seaweed filling and another bread topped with miso-flavored root vegetables, I felt as if I were eating not bread but rice.”

“The breads were not hard but had light firmness and chewy texture. After eating them, I was satisfied, despite having eaten just half of each.”

“It was no wonder I felt this way: These breads are made of domestically produced wheat and brown rice powder, and unlike many other breads, they contain no dairy or eggs. Various other ingredients, most of which are also produced in Japan, are added to the breads to create various effects and flavors.”

“These are breads that have debuted at Zipang-ya, a bakery that opened in June in Ningyocho, Tokyo.”

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The Associated Press reported, “AS tea services go, the one at Royal/T here is definitely of the down-the-rabbit-hole variety. In an industrial-chic cafe surrounded by Japanese pop art, an American woman dressed as an English maid recently served French tea in a style that was straight out of Tokyo.”

“If there is anything I can do to make your meal more enjoyable or delicious, please let me know immediately,” said Kat Steele, in frilly white knee-high stockings and taut pigtails, as she set down a glass pot of lemon verbena tea. Then she curtsied and pranced away.

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