Shane Kistel Explains How the Smart Features of Traeger Grills Revolutionize Outdoor Cooking

Shane Kistel

DAVIDSON, NORTH CAROLINA, USA, June 28, 2019 / — Nature enthusiast Shane Kistel has spent his life immersed in outdoor activities such as backpacking, mountain climbing, hiking, and kayaking. An avid griller, he shares with readers how the tech advances from Traeger grills change outdoor cooking for all seasons.

While Shane Kistel is a professional Pharmaceutical and Medical Sales Representative, in his spare time he’s a nature enthusiast with a passion for grilling and other outdoor activities. Below, he shares how Traeger grills are revolutionizing outdoor cooking with unique brand features and major tech advances.

Most of the grills available on the market are gas-based which provide their own unique flavor that meets most grilling needs. However, Traeger grills go the extra mile by pioneering the first wood pellet grill and range of smoky flavors available to consumers. Their grills gained immediate recognition for their ease of use and the rich flavor the wood pellets imparted on food. Their versatile features allowed outdoor grillers the ability to roast, bake, grill, smoke, and braise their food on one convenient appliance.

“The multi-tools Traeger produce give cooks the freedom of a full-range kitchen wherever they set their grills,” says Shane Kistel. “And the technology they’re introducing into their products is innovative.”

This year, Traeger made a new line of game-changing grills available to the public in the Timberline Series, Ironwood Series, and Pro Series. Each of the models produced in 2019 feature WiFIRE® and D2 Direct Drive technology, which bring the old-world charm of grills into the 21st century through the Internet of Things (IoT).

Both features are standout components of the modern grill and expand the capabilities of Traeger’s already versatile products. D2 Direct Drive technology provides users with greater control over temperature settings and a larger scale of temperatures to choose from. WiFIRE allows users to remotely control their grills––an excellent tool for preheating needs.

“Ultimately, these are smart grills that break the mold of what outdoor chefs have come to expect from even the most top-notch grills,” says Shane Kistel.

The new technology empowers Traeger grills to heat up faster than ever with precision controlling over temperature for a perfect sear every time. The drivetrain relies on an industry-first brushless motor that is guaranteed to perform optimally for years to come.

WiFIRE technology empowers users to grill on the go, whether that means monitoring temperatures during a quick run to the grocery store or heating up the grill to be ready to go as soon as they get home. The provided app seamlessly connects to users’ smartphones and allows them to monitor food temperatures, alter the heat, and set timers. Also through the app, users can download recipes from a database of hundreds of professional recipes and enjoy the step-by-step guidance it provides.

“No other product on the market performs at the level of flavor and functionality that Traeger products do,” says Shane Kistel. “There’s really no better grill right now.”

Caroline Hunter
Web Presence, LLC
+1 7865519491
email us here

Source: EIN Presswire

Summer Beers At The Hulmeville Inn

Summer Beers At The Hulmeville Inn

HULMEVILLE, PENNSYLVANIA, UNITED STATES, June 28, 2019 / — At The Hulmeville Inn, we are always searching for great new beers to have on tap. The change of seasons is always a great time for beer lovers.

Recent additions to the line up are specialty summer brews from Thomas Hooker Brewery, Neshaminy Creek Brewing Co, Tired Hands Brewing Company, Maine Beer Co, and Lawson’s Finest Liquids. There’s no better way to cool off from the summer heat than a nice cold brew at The Hulmeville Inn!

On tap is the Thomas Hooker Brewery’s Watermelon. This light, crisp ale with a hint of watermelon essence embodies summer. This watermelon ale is a sweet treat, yet thirst quenching and refreshing.

Next on tap is the Neshaminy Creek Highwater Hefeweizen, which is an authentic Bavarian wheat beer. This beer is brewed with white wheat, Pilsen malt, and a touch of Munich for color and flavor. Fermented with authentic German Hefeweizen yeast, this beer has a distinctive fruity banana flavor and aroma, making it the perfect summer brew.

In addition to these summer favorites, we have a rotating selection of Tired Hands, Maine Beer Co., and Lawson’s Finest. Also on tap in a rotating line of cellared barley wines, Belgian quads, and other barrel aged beers saved from winters of 2012 through 2018.

Summer is a wonderful time to sit in a bar and have a beer or two while enjoying the beautiful weather. Stop by The Hulmeville Inn for a taste of all your favorite summer beers.

More About The Hulmeville Inn:
We are located at 4 Trenton Road in historic Hulmeville, Bucks County, PA. We have been pouring craft beer and serving pub food since 1997. We average over 550 unique kegs of craft beer per year. Repeats don't count towards the total! Peruse the site for events, happy hour specials, and current draft & bottle selections. Visit our website to sign up for our email list to be notified when we tap a new keg or follow us on Facebook, Instagram, or Twitter. You can contact us today at 215-750-6893.

This release was drafted by Results Driven Marketing, LLC: a full-service digital marketing, public relations, advertising and content marketing firm located in Philadelphia, PA

Jeff Lavin
The Hulmeville Inn
+1 215-393-8700
email us here

Source: EIN Presswire

MaximoWorld 2019 Agenda Highlights Opportunities to Connect with a Vibrant Human-Centered Asset Management Ecosystem

MaximoWorld 2019 will take place May 6-8 in Orlando, Florida

Keynote presenation by Ben Pring, co-author of “What to Do When Machines Do Everything”

MaximoWorld is the foremost asset knowledge leadership conference in North America

FORT MYERS, FL, US, June 28, 2019 / —® has announced the agenda for MaximoWorld 2019. The conference is scheduled for August 6-8, with a pre-conference benchmarking roundtable August 5, and will be held at the Walt Disney World Dolphin Resort, Orlando, Florida. MaximoWorld is a Reliabilityweb Event and is produced wholly by, a trusted name in asset management. MaximoWorld is the foremost asset knowledge leadership conference in North America.

MaximoWorld 2019 highlights include:

• The keynote address by Ben Pring on “The Coming Battle of the Professions.” A best-selling author, Ben is Vice President and Director of the Center for the Future of Work at Cognizant Technology Solutions.
• The Women in Reliability and Asset Management (WIRAM) featured presentation by Mia Hewett on “How to Stop Secretly Struggling and Become the Confident Leader You Were Born to Be.” Mia is a renowned international speaker and author, leader, and performance catalyst.
• The Asset Performance Management Summit, co-located with MaximoWorld, is designed to expand the functionality of current CMMS/EAM users who wish to expand their capability beyond work execution management to full-blown reliability supported by condition monitoring and asset management. A special APM Pavilion will be highlighted in the MaximoWorld Expo Hall.
• The IoT Summit delivered by Aquitas Solutions in partnership with This summit offers an educational track that includes a special focus on how IoT and AI, along with machine-assisted maintenance and remote monitoring, are transforming the way organizations manage assets.
• The Cloud Summit delivered by Projetech in partnership with This summit delivers a cloud-focused educational track led by actual users and customers.
• The Digitalization Panel led by CEO Terrence O’Hanlon and special guests. This panel will deliver a focused discussion on technologies related to advancing reliability and asset management.
• The learning sessions will feature a wide range of topics including intensive innovation, emerging trends, winning ROI techniques, and new asset management and work management skills. These daily sessions will give attendees an opportunity to gain practical, in-depth knowledge from platform experts and asset management leaders.
• A range of short courses will help attendees create new asset management paradigms, boost team learning and foster professional development. Certification hours will be available.

Key topics covered at MaximoWorld include asset performance management, decision making, artificial intelligence, machine learning, augmented and virtual reality, 3D modeling, maintenance planning and scheduling, and operational analytics. Conference participants include business executives, technical users, functional users and process experts from a range of industries.

In addition to a Community of Practice (CoP) for benchmarking best practices and the 2019 MaximoWorld Awards, conference attendees will also enjoy the legendary MaxStock™ celebration with music, dancing, food, drinks and an incredible sharing community.

More information and registration is available at


Since 1999, discovers and delivers information on approaches that make the people we serve safer and more successful based on three lines of business:
Publishing: Digital and print including Uptime magazine, Publishing with over 150 book titles, website in English and Spanish, and Reliability Radio®.

Conferences: The RELIABILITY Conference™, Maintenance 4.0 Digitalization Forum, The International Maintenance Conference, and MaximoWorld.

Training and Certification: Certified Reliability Leader workshops and certification based on Uptime Elements – A Reliability Framework and Asset Management System; also Certified Maintenance Manager™ workshops and certification, developed by the Association of Asset Management Professionals (AMP).

For more information, please visit®, Uptime®, The RELIABILITY Conference™, Certified Reliability Leader®, Reliability Framework and Asset Management System™, Reliability Radio® and Certified Maintenance Manager™ are the trademarks or registered trademarks of in the USA and in several other countries.

Terrence O'Hanlon CEO
+1 239-333-2500
email us here

Source: EIN Presswire

Large Protest Against Coca-Cola Animal Cruelty Hits Santa Monica Promenade!

large group of protesters pose for group shot

Protesters Ask Coca-Cola CEO James Quincey to Get Real about Inherent Dairy Cruelty!

some people at protest

Protesters say they will continue this global campaign until Coca-Cola ditches dairy.

woman protester

This woman wept as she described hearing the mother cows bellowing for their babies, who’d been ripped away from them.

mother speaks out

This mother of two said dairy is a violation of everything maternal because mothers and babies are separated!

Hollywood actors, authors, social media influencers, nutritionists and everyday consumers sent a dramatic message to Coca-Cola’ s CEO James Quincey: kick dairy!

In crisis there's opportunity. Coca-Cola can now get out of a dying industry. The next generation is switching to plant-based milk in droves. It's where the smart money is headed! It's cruelty-free.”

— Protester at Santa Monica Demonstration

SANTA MONICA, CALIFORNIA, UNITED STATES, June 27, 2019 / — Hollywood actors, authors, social media influencers, nutritionists and everyday consumers converged on the Santa Monica Promenade to send a dramatic message to Coca-Cola' s CEO James Quincey: kick dairy to the curb. The explosive undercover investigation by Animal Recovery Mission shows horrific, sadistic abuse of calves and cows – all caught on video – at Coca-Cola/Fairlife's longtime "humane" supplier Fair Oaks Farms.

Demonstrators, wearing cow masks, symbolically spoke up for these voiceless, helpless animals by holding up a dozen plant-based milk cartons and begging CEO Quincey to do the right thing: switch to plant-based milk! Among those speaking: actresses Fia Perera and Simone Reyes, nutritionist Lisa Karlan and New York Times bestselling author/journalist Jane Velez-Mitchell, founder of In Defense of Animals’ President Dr Marilyn Kroplick also spoke, while holding up one of the several lawsuits filed against the companies. Author/activist Brittany Michelson, social media influencers Those Annoying Vegans, 369vegan and longtime activists Patty Shenker, Eder Lopez, Paige Parsons Roache, Kim Delgado-King, Vanessa Marsot, Lindsey Baker, Sarah Segal, Adam Leo and Renee Marinkovich also gave speeches directed at Coke CEO Quincey. Ilana Bollag, John Hays and others, provided support by holding signs.

Protesters displayed the readily-available alternatives to cruelty-filled cow’s milk. Holding cartons of almond, soy, cashew, oat, rice and hemp milk, demonstrators in cow masks respectfully begged CEO Quincey, Coca-Cola North America President Jim Dinkins and Fairlife COO Tim Doelman to discard their willful ignorance and admit the obvious: their stated values of integrity and high animal welfare standards are inherently incompatible with dairy. Simply put, there is no nice way to rip a baby away from his or her mother, much less do that to tens of thousands of calves.

Actor Kenziah Rubens mentioned that “Ocean Eyes” singer Billie Eilish was so revolted by the Fair Oaks videos, she urged her 26 million Instagram followers to go vegan, noting the animals are being “fully tortured.”

As Fairlife and Coca-Cola are hit with another wave of lawsuits over these gut wrenching videos, grassroots protests are spreading across America and even to the United Kingdom! See the events pages below for protests in London, Houston, Connecticut, Portland and New York City! Still more demonstrations are in the planning stages. A wide array of animal welfare and environmental groups, under the banner Coalition Against Cruelty, are demanding Coca-Cola CEO James Quincey immediately take steps to cut his beverage company’s ties with the cruel and environmentally unsustainable dairy industry.

The Coalition Against Cruelty urges Coca-Cola to switch to healthier, more environmentally friendly and cruelty-free plant-based milks. Coca-Cola’s own website states, “Fairlife is a partnership between The Coca-Cola Company and Select Milk Producers Inc. Coca-Cola distributes Fairlife products.” Fairlife has become embroiled in scandal in the wake of Animal Recovery Mission’s explosive undercover investigation of Fairlife Milk’s longtime supplier Fair Oaks Farms. The video shows calves being hit, dragged, shot, sat on, left on dead piles and, in other ways, subjected to nightmarish abuse. All this while Coca-Cola insists, in its written material, its partnership with Fairlife is based on “…exceptional cow care, smart and responsible farming, and sustainable agriculture.”

Demonstrators implore CEO Quincey to consider the reality: the dairy industry is inherently cruel. For humans to drink cow’s milk, cows must be impregnated and – after giving birth – separated from their babies, who would otherwise drink the mother’s milk nature intended for them. This is why the Animal Recovery Mission’s video shows rows upon rows of calves in hutches, alone, away from their mothers. Protesters point out the obvious. The calves become despondent and don’t want to drink the replacement fluid from the rubber nipples. Workers are tasked with getting them to drink it. Frustration ensues, creating an environment ripe for abuse. This is why undercover investigations at dairy farms routinely undercover abuse. No “review” will change the fundamental cruelty of the dairy industry. No arrest of low level workers will get to the heart of the malignancy at the core of this process.

No desperate attempts to blame the messenger will mask the industry’s harsh realities. Indeed, that will only confirm the moral bankruptcy of the industry’s doublespeak, where shock is expressed over dead piles brazenly left out in the open, where people who systematically exploit animals feign heartbreak and blame underlings when exposed. The playbook has become worn and the world is getting wise to it.

Coca-Cola executives have publicly revealed their strategy to premium-ize milk and, thereby, be able to charge a premium. The Coalition Against Cruelty suggests the wiser strategy would be to pivot to the products being increasingly embraced by millennials and Gen Z’ers: plant-based milks. Coca-Cola’s stated corporate vision includes the following: “Be a responsible citizen that makes a difference by helping build and support sustainable communities.” Animal agriculture, which includes dairy, is a leading cause of climate change, responsible for more greenhouses gases than all transportation combined.

In crisis there is opportunity. A pivot to genuine compassion and genuine sustainability would be applauded globally by animal lovers, environmentalists and consumers in general, all of whom were revolted by the video evidence of barbarism and hypocrisy. Climate change is getting worse and will soon create an economic catastrophe that will devastate all businesses including Coca-Cola. We know this switch can be done because one google search shows it is being done. Coalition Against Cruelty’s protests against Coca-Cola will not end until a real change occurs. The time is now.

Any and all of the companies mentioned above are invited on any time. We have reached out to Coca-Cola repeatedly without success.


London, England Protest:
Wednesday, June 26, 2019 at 5 PM – 7 PM UTC+01
The London Eye, DA14 4

Houston, Texas Protest:
Thursday, June 27th, noon-1:30pm
Coca-cola Bissonnet Bottling Facility
2800 Bissonnet St, Houston, TX 77005

Hartford, Connecticut Protest:
Friday, June 28th, 1:30pm-3:30pm
Coca-Cola Bottling
471 Main Street, East Hartford 06118

Portland, Oregon Protest:
Saturday, June 29th, 2-4pm
Portland Protests Fairlife

New York City Protest:
Wednesday, July 10th, 12:30pm-1:30pm
Times Square, at the base of the red steps
Dump Coca Cola!

Jane Velez-Mitchell
JaneUnChained News
+1 3102106696
email us here
Visit us on social media:

Listen to the speeches by more than a dozen Americans who have had it with factory farm animal cruelty!

Source: EIN Presswire

Recruiting for Good Launches Join the Pet Party

Making a Difference is Fun and Rewarding

Making a Difference is Fun and Rewarding

What Does Equality Look Like....

What Does Equality Look Like….

Participate Today

Participate Today

Recruiting for Good is generating proceeds to help fund causes; and making a difference fun by rewarding referrals to technical candidates with pet party perks.

Join the Pet Party …Celebrating Happy Pets+Human Friends Democrats+Republicans have fun making a difference+enjoy pet party perks.”

— Carlos Cymerman, Fun Advocate+Founder, Recruiting for Good

SANTA MONICA, CA, UNITED STATES, June 27, 2019 / — Recruiting for Good (RG4) is generating proceeds to fund causes. And is launching "Join the Pet Party" to inspire participation by rewarding candidate referrals with fun perks for pets.

According to Recruiting for Good, Founder Carlos Cymerman, “If you love having fun and making a difference; then participate in R4G to help your friends find kickass jobs, support causes, and enjoy pet party perks (dog sitting, toys, and training too)."

2 Ways to Join the Pet Party

1) Candidates refer themselves directly to find tech jobs (engineering or IT).

2) Refer a co-worker, family member, or friend for a fulltime tech (engineering or information technology) position.

Submit information or resume to Carlos(at)RecruitingforGood(dot); and when the staffing agency successfully helps the candidate land a great job (and after probation period). Recruiting for Good donates to a local cause, and rewards a fun pet perk.

Carlos Cymerman, adds "The more referrals you make, the greater difference we make in the community, and the more chances you have to earn pet party perks."


Recruiting for Good is a socially progressive staffing company in Santa Monica, finding talented professionals kickass jobs they love, since 1998. Companies retain us to find them the best talent in Accounting/Finance, Engineering, and Information Technology, Marketing, and Sales. And generates proceeds for causes; we reward referrals with awesome benefits, parties, and perks.

R4G designated nonprofit is The Ed Asner Family Center whose mission is to promote self-confidence in differently abled individuals and bring balance and wellness to those individuals and their families. Delivering Camp Ed, enrichment programs, and mental health programs. To learn more visit

Carlos Cymerman
Recruiting for Good
+1 310-720-8324
email us here
Visit us on social media:

Use Your Social Network to Make a Difference, Enjoy Rewards, and Benefit Your Life

Source: EIN Presswire


Crosta Bread

Simone Lombardi, Head Pizza Maker with Giovanni Mineo, Head Baker, Crosta

Crosta’s”s Winning Rye Bread with “Ivory Coast” Chocolate

Crosta’s Head Baker Giovanni Mineo

The First Edition of Gambero Rosso"s “Italian Bakeries and Bakers” Guide Awards Crosta’s Bread Highest Honor—Three Loafs

Earning Gambero Rosso's three loafs rating is a testament to our extremely careful selection of stone-ground flour, strict adherence to artisanal production processes, and our passion for what we do.”

— Giovanni Mineo, Head Baker, Crosta

MILAN, ITALY, June 27, 2019 / — Crosta Forni con Cucina (“Crosta”) was awarded “Bread of the Year” for its rye bread with “Ivory Coast” chocolate from Gambero Rosso. Crosta’s head baker Giovanni Mineo received the award less than seven months after opening Crosta, a premier bakery in Milan where customers can enjoy bread, pizza, flatbread pizza and a selection of simple, tasty Italian dishes any time of day. The award is particularly important given the recent renaissance in Italian breadmaking and the rise of a new class of premier Italian bakers and bakeries. With Crosta having earned the top honor, it hopes to welcome and become a must-visit destination for foodies, travel writers, and casual gourmands from around the world hoping to savor the flavors of the emerging bread and bakery trends in Italian cuisine.

The award was delivered as part of a presentation celebrating the publication of the first edition of the Gambero Rosso guide, “Italian Bakeries and Bakers.” For the discerning traveler hoping to take more than just a bite of the rich history of Italy, the guide offers a wealth of information and recommendations through an overview of the most notable bakeries in Italy sorted by region. It then awards each establishment a score ranging from one to three loafs. Of the 350 bakeries reviewed in the guide, only 36, among them Crosta, received the highest score of three loafs.

In addition to rating hundreds of bakeries throughout Italy, the Gambero Rosso panel also handed out four noteworthy awards including: 1) “Fathers of Modern Baking,” an honor shared by the artisans responsible for the modern revolution of bread making in Italy: Eugenio Pol, Davide Longoni (Giovanni Mineo’s mentor), Ezio Marinato, David Bedu and Gabriele Bonci; 2) “Up and Coming Baker” to Gianluca Del Canto, Cofounder of Micro Panificio Mollica in Carpi, Modena; 3) “Bread and Territory” to Cappelletti & Bongiovanni in Davadola, Forlì-Cesena; and 4) “Bread of the Year” to Giovanni Mineo of Crosta in Milan.

Upon receiving the award, Giovanni Mineo responded: “We are delighted to receive this award and be showcased in the inaugural Gambero Rosso guide dedicated to bakeries in Italy. This is an amazing achievement for all of us at Crosta, and especially rewarding since we only opened our first retail space less than a year ago. Winning the “three loafs” honor is a testament to our approach at Crosta: extremely careful selection of stone-ground flour; strict adherence to artisanal production processes; and a passion for what we do.”

About Giovanni Mineo
Giovanni Mineo opened Crosta in the fall of 2018 alongside pizza maker Simone Lombardi and investor Giaime Cardi. His ability in breadmaking comes from years of training and the mentorship of Davide Longoni. Before opening Crosta, Giovanni founded the bakery of the penitentiary of Alessandria, which he then managed for two years. He was subsequently selected to open Panificio Italiano, Europe’s smallest bakery with a surface of only 135 square feet. Giovanni has also shared his loved for breadmaking with the next generation of bakers by teaching at the Food Genius Academy in Milan, and is a founding member of the Urban Agricultural Bakers movement, a group at the forefront of promoting a new wave of Italian breadmaking strictly linked to the fields where the grains are raised and to artisanal production processes.

About Crosta (
Crosta opened its first retail location in December 2018 in the heart of downtown Milan’s Porto Venezia neighborhood. Crosta became instantly popular by offering customers a wide assortment of breads, pastries, pizzas and flatbreads at any time of day. The use of high-quality raw materials and ingredients, sustainable production processes, respect for the artisanal skills and traceability of the product are at the core of Crosta’s principles. Crosta’s baked delicacies and its curated selection of high-quality wines, beers, jams and chocolates sourced from local, Italian producers are available on premise and also as takeaway. Crosta’s social responsibility measures include fighting food waste and reducing the use of plastic. For location, hours and menu items, please visit

Kimberly Macleod
kmacconnect pr
+1 917-587-0069
email us here

Source: EIN Presswire

New Slice® to Kick Off at Chicago’s Taste of River North

The New Slice® in Cans

Slice® Logo

New Slice Ventures announced that it is launching the highly-anticipated new Slice® beverage at Chicago’s Taste of River North, an event held July 19 to 21.

We are really excited that our neighbors and friends will be able to drink a Slice at this great Chicago event.”

— Mark Thomann

CHICAGO, ILLINOIS, UNITED STATES, June 27, 2019 / — New Slice Ventures has announced that it will be launching the highly-anticipated new Slice® beverage at Chicago’s popular annual Taste of River North event, which will be held the weekend of July 19 to 21 in Ward Park along the Chicago River, the same weekend the new product will become available for purchase nationwide.

The annual food and music lover’s event regularly hosts more than 35,000 guests who gather to taste some of River North’s most dynamic food and drinks and listen to the best party jams play live on stage.

Presented by the River North Residents Association, this year’s festival will feature a colorful tent where visitors can sample and purchase the new Slice® in four creative flavors: Raspberry & Grapefruit, Blackberry, Mango & Pineapple and Cranberry & Apple.

The new Slice® has no added sugar, no artificial sweeteners, no artificial colors or caffeine. Slice® is only 25 calories per serving which is up to 80% fewer calories than most regular cans of soda.

New Slice Ventures has deep roots in Chicago’s River North District. Spiral Sun Ventures, which invested in New Slice Ventures, has its headquarters in the River North area. Mark Thomann, the Chicago-based CEO of New Slice Ventures, said in a statement, “We are really excited that our neighbors and friends will be able to drink a Slice at this great Chicago event.”

Joseph C. Gioconda, Chairman
New Slice Ventures LLC
+1 267-291-4750
email us here

Source: EIN Presswire

HPS Releases New Guide to Pigging and Liquid Transfer for Paints, Coatings and Chemicals

The guide provides valuable insight into why paints, coatings and chemicals companies are implementing product recovery (pigging) and liquid transfer solutions

We’ve noticed in recent years that due to the transition towards hygienic production, paint companies are increasingly using sanitary pigging to improve hygiene and minimise contamination risks”

— Gilbert Murphy

NOTTINGHAM, NOTTINGHAMSHIRE, UNITED KINGDOM, June 27, 2019 / — HPS Product Recovery Solutions, the leading specialists in process and sanitary (hygienic) product recovery systems, has released a new whitepaper entitled ‘A Guide to Product Recovery (‘Pigging’) and Liquid Transfer Solutions for Paint, Coatings and Chemical Processing’.

The guide is aimed at companies that process paints, coatings and chemicals, ranging from water-based paints, varnish and silicone emulsions to oil-based paints, coatings and polymers.

Pigging is an established technology that recovers product from pipelines that would otherwise be wasted. The technology uses a specialist projectile (the ‘pig’), which has a diameter slightly larger than the pipeline it is cleaning. This enables it to travel through pipelines and remove practically all of the residual product.

The guide provides an overview of pigging and explores why paints, coatings and chemical companies are implementing the technology. It also looks at the benefits, types of pigging and liquid transfer systems and provides insight into planning a pigging project.

Paint, coatings and chemicals manufacturers are increasingly using pigging to increase yields, reduce waste, speed up changeovers and improve environmental sustainability.

Reducing cross-contamination risks and improving hygiene have also been key drivers for pigging in recent years especially for paint manufacturers.

Gilbert Murphy, CEO of HPS Product Recovery Solutions, commented,

“The guide provides valuable insight into why many paints, coatings and chemicals companies are implementing pigging and liquid transfer technology into their manufacturing and production processes”

“As a company, we are finding an increasing demand for our products. This is due to a combination of things, from the requirement to reduce waste and minimise solvent usage and the need to increase yields and boost efficiency”.

“We’ve noticed in recent years that due to the transition towards hygienic production, paint companies are increasingly using sanitary pigging to improve hygiene and minimise contamination risks, as well as for product recovery”

Because pigging recovers up to 99.5% of product from full pipelines, very little remains in the pipeline after transfer from one location to another. This helps reduce the risks of bacterial contamination and minimises the risks of cross-contamination.

As well as offering many benefits, pigging systems are extremely cost-effective and deliver a high return on investment (ROI). In most case, payback is between 6 to 12 months, sometimes less.

In addition to paints, coatings and chemical companies, pigging is in wide use by companies that manufacture food, beverages, home care products, personal care, cosmetics, pet food and many other goods.

To download the free whitepaper, click here.

About HPS Product Recovery Solutions

Founded in 1995, HPS Product Recovery Solutions increases its customer's profitability by maximizing product yields, reducing waste, helping environmental sustainability and improving efficiency. This is through product-recovery (pigging) systems, liquid distribution and transfer solutions for processing industries.

Headquartered in Nottingham, UK, HPS has offices in the US and Australia, and global partners worldwide, including Brazil, Mexico, China, India, Malaysia, and Thailand.

For more information visit

Kim Rousell
HPS Product Recovery Solutions
+44 115 925 4700
email us here
Visit us on social media:

Source: EIN Presswire

The Perfect, Inexpensive Vegan Plant Protein for the Human Diet

Colorado vegan Pinto Bean Cowboy's Pie using a dry meat analogue as carrier

Colorado vegan Pinto Bean Cowboy’s Pie (50% pinto beans)

Vegan Italian Cannellini Bean Quiche using tofu pate as the carrier

Vegan Italian Cannellini Bean Quiche with Hazelnut Canellini Bean Fennel Pesto using tofu as the bean carrier

Cuban Black Bean Polenta Loaf using a firm polenta as the carrier

Cuban Black Bean Polenta Loaf with sweet and Source savory Picadillo Sauce

Health conscious consumers cutting back on meat are looking for natural, healthy, inexpensive vegan protein options and chefs/cooks are looking for solutions.

BOULDER, CO, US, June 26, 2019 / — Are you attempting to consume more plant proteins as part of a healthy diet or a chef looking for a simple, high quality, inexpensive, and high protein solution, but don’t know where to start? Do you know how to calculate how much protein you need for your body weight? The answer is simple and approachable regardless of your culinary skills or food budget.

The sustainable perfect plant protein for human consumption and rarely seen, if ever, on commercial food service menu as a center plate entrée are pulses (beans, peas, and lentils). As a professional chef and vegan since 1976 only once did a restaurant serve me pulses and only after returning the cup of vegetables poised as the entrée. Pulses are often served with meat but not in place meat as an entrée. There are two reasons why.
• Chefs and general public are not generally aware of the dynamic nutritional value of beans and
pulses as a “Balanced Protein”

• Chef’s and cooks have not yet learned how to translate low perceived value beans into
savory slice-able high value nutrient protein.

Pulses Superior Source of Protein.
• One (1) cup cooked pinto beans has 15 grams of protein or 25% of daily requirement for 150 lb. person

• Superior Source of complex carbohydrates, dietary fiber & Fat

• Combined with a grain, beans are a complete protein

• Beans are sustainable source of protein nourishing the soil with nitrogen

• Easy to prepare

Cooking technique solutions
Beans need one or more plant based carrier ingredients to give them texture and binding qualities to create a slice-able entrée protein. A firm polenta with roasted chopped nuts is a good example of a slice-able protein. Beans work well in plant and meatloaf (vegan or with meat). In working and developing a few plant based cooking techniques to integrate pulsed into center plate entrees I have come up with some simple solutions exemplified in the pictures.
How does one calculate their daily protein needs?
The American Dietetic Association (ADA) formula is: Divide your body weight in pounds (i.e. 150 lbs.) by 2.2. (kilogram) which is 68 kilograms. Multiply that number by .8. We need .8 grams of protein per kilogram of body weight. Your protein need would be 54 grams of protein. The fifteen grams of protein in a cup of pinto beans covers 25% of the protein needs for the 150 lb. person.

The United Nations Food and Agriculture Organization bean support
The UN FAO believes that pulses are the sustainable protein for humanity, especially 3rd world countries, and food security and sustainability. The UN FAO declared 2016 The International Year of The Pulse and February 10th, 2019 the first International Day of the Pulse in its support of pulse education. Lux International stated that plant protein has a 9% potential growth rate over the next 40 years and the increase in plant based burgers is confirmation.

For more information on how to ingrate beans into your vegan or traditional meat menu as a center plate entrée go to American Natural, a non-profit whose mission is plant-based culinary education, and contact Chef Ron Pickarski who 46 years a professional chef and 43 years a vegan chef for help. Chef Pickarski is a vegan Culinologist, consultant, and president of Eco-Cuisine, authored 3 books on vegan cuisine, and won 7 medal (gold, silver, and bronze with vegan cuisine at the International Culinary Olympics. His recent Book “The Classical Vegetarian Cookbook for Professional Chefs and Inspired Cooks” is available at He currently works with the Colorado Dry Bean Board developing beans as center plate entrees.

Ron Pickarski
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Source: EIN Presswire

Popular Southern California Boba & Tea House Comes to Riverside in June 2019

Tastea Fresh Smoothies & Teas Announces Grand Opening at new location in Riverside, CA

RIVERSIDE, CA, UNITED STATES, June 26, 2019 / — Tastea Fresh Smoothies & Teas is proud to announce the Grand Opening of its newest location in Riverside, California. This will be the company’s 14th Tastea location, its first in Riverside County, and the first to feature a long community table, perfect for large gatherings.

The Grand Opening will be held Wednesday, June 26, 2019 at 2pm. This new location is at 11130 Magnolia Avenue,
Riverside, CA, 92505.

To celebrate the Grand Opening, Tastea will give away to the first 20 customers in line limited-edition pins, plus drink carriers, free 20 oz. Specialteas, and reusable straws (pictured). The next 180 guests in line will also receive exclusive Tastea gifts, and all customers can enjoy BOGO drink specials for the day.

Tastea Fresh Smoothies & Teas’ menu features fresh-brewed artisan teas with real fruit juice, freshly made milk teas, artisan cold brew coffee drinks, and thick and creamy blended beverages. Drinks can be customized with boba, real fruit bits, jellies and more.

All food items on Tastea’s menu are gluten-free.

The first Tastea opened in 2001 in Garden Grove, CA. Their mission is to bring new and exciting beverages to their patrons. Tastea has 14 locations across California, Arizona and Texas, with more locations opening soon.

Danielle Tallungan
+1 626-922-8960
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Source: EIN Presswire