CHARLOTTE, N.C. (WBTV) - It’s our final day for our WBTV Family Recipes segment and we saved the best for last! Alex Giles joined us in the kitchen to show us how to make taco pasta! Find out the “history” of this recipe and who he makes it with.
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ST. LOUIS – After 46 years, the flagship location of The Pasta House Company on Delmar Boulevard will be relocating to another space within the neighborhood.
It will relocate to a space that was previously occupied by Giovanni’s Kitchen located at 8831 Ladue, just three miles up the road. The move was set in motion after Total Access Urgent Care acquired the location.
“It’s been a move that we have been anticipating for 3 or 4 years, and when the opportunity came along we decided to exercise the option to leave early,” said Sam Garanzini, vice president of operations with The Pasta House Company.
Back in July, the University City City Council voted to approve Total Access Urgent Care’s conditional-use permit for the property, at the time the Pasta House had three years left on the lease.
Garanzini, said he is excited about the new opportunities the relocation will offer guests and employees.
“We aren’t moving far, all of the staff, many of who have worked here for more than 25 years plan to move to the new location, we expect that customers will follow.”
One restaurant regular told Fox 2 that customer loyalty doesn’t just happen; it must be earned. He says The Pasta House Company location on Delmar Boulevard has done just that.
“I will continue to return again and again, even on weeknights, they are my family,” said Tom Schwarz.
The current location at 8213 Delmar Boulevard will serve customers for the final time on Tuesday, Dec 1. They plan to reopen at the new location in mid-December.
Click here for more information and for a look at the menu.
Welcome to Ask Elazar, a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions.
I’ve never in my life made a pie before, but in the spirit of taking on a baking project during quarantine, I’ve decided I’m going to make my first-ever pie for the holidays this year. Can you recommend a recipe that’s reasonably foolproof but that gives good holiday vibes?
At the intersection of foolproof, low effort, and festive lives one perfect dessert: sweet potato pie. There is perhaps no simpler pie, and the payoff is tremendous, the sweet potatoes providing a rich custard-like texture that pumpkins just can’t deliver (even a mediocre sweet potato pie is, really, quite good). On the baking end, there are very few steps, and very little that can go wrong: Nearly all sweet potato pie recipes have you mix the filling in one bowl, before plopping it into the crust, and sliding the pie into the oven for the filling to set and the crust to brown. And when the process is done, and the pie is in the oven, you’ll have three or four dishes to wash, at most.
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My first encounter with this dessert was not on a holiday table, but at the birthday party of a childhood friend. His mom made a sweet potato pie for all three of her sons’ birthdays, and after tasting her pie once, I made it my business to be at as many of these family celebrations as possible. I distinctly remember the warm, cozy smell of roasted sweet potatoes, buttery pie crust, and nutmeg lifting into the air and filling her kitchen.
This sweet potato pie recipe, from the archives of Saveur, is about as simple as it gets, with a filling that calls for only a handful of ingredients. The recipe notably lacks spices, so you can treat the recipe as a base for light improvisation, adding a quarter teaspoon each of your favorite fall flavors — think nutmeg, cinnamon, clove, and allspice. Or you can leave the recipe exactly as it is, planning to adapt it next year, when you’re a little more confident in your pie-making chops. For an absolutely no-fail version that’ll take even less time, you can use canned sweet potato, though I really recommend starting with baked or boiled sweet potatoes (plus, canned sweet potatoes are hard to find in many parts of the U.S.) Roasting or boiling the sweet potatoes yourself reinforces the feeling that you have played a meaningful role in the creation of this pie, even if the crust is store-bought and the “Pie Spice” came pre-mixed.
I’ve made sweet potato pie every holiday season for years now, but as a nervous baker who never gets more confident, I’ll be buying my pie crust this year. There are lots of good store bought options out there that’ll result in the buttery, golden-brown pie of your dreams. Or, if you’re deeply committed to making every inch of your first pie from scratch, you can roll up your sleeves, dust a rolling pin, and get to work. Either way, you should take pride in the fact that you made this pie (more or less) without a scratch of help, and that it’ll give even the best pumpkin pie a run for its money.
The Link LonkJessica Leigh Clark-Bojin knows pies. The Vancouver-based self-taught baker has an Instagram devoted to her artful pies and she’s even appeared on The Food Network and the TODAY show.
“My mission is to show the world that not only can pies go head-to-head against the poshest wedding cakes and fancy-pants desserts on the most discerning buffet tables of the world, but that they can be fun and easy to pull off too!” Clark-Bojin said on her website.
The baker’s take on pies is unique and inspired. Clark-Bojin uses her crust as a canvas to create edible tributes to some of her favorite icons like Prince, Betty White and David Bowie.
She showed how she made a holiday raspberry Baby Yoda pie in one post. Clark-Bojin carved a detailed rendering of Baby Yoda sipping a mug of cocoa and wearing a Christmas hat into the crust. It looked like flakey, fruity heaven and almost too cute to eat.
Despite her skillful hand, Clark-Bojin couldn’t bake as recently as 2016.
“I was not a kitchen person by any stretch of the imagination,” Clark-Bojin told CBC Arts. “I’ve literally burned Ichiban.”
But when she made her first pie ever in April 2016, it went viral on websites like Bored Panda. She had turned the crust of an apple cheddar pie into a detailed dragon.
“I thought, ‘This is strange. Surely other people have done things like this before,'” Clark-Bojin told CBC Arts.
It was after some research that she realized nobody was really taking pies seriously. So she made more pop culture pies featuring things like Game of Thrones and Disney characters.
“Nothing brings joy more than spreading joy to other people and reading letters and posts from bakers telling me I encouraged them to try something new and find a new passion is what gets me out of bed in the morning,” Clark-Bojin told Buzzfeed.
Cozy gifts to keep you warm all winter long:
If you enjoyed this article, we also covered the 10 best pie pans based on durability, ease and oven-to-table aesthetic.
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The post Viral baker makes the sweetest Baby Yoda pie for the holidays appeared first on In The Know.
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I hope that everyone had a safe and lovely Thanksgiving holiday. I missed gathering with friends this year- — not only for the wonderful company and conversation but also for the variety of food that everyone brings. Family gatherings are steeped in food traditions, which makes them comforting and welcoming.
In our house, my husband and son make a traditional French-Canadian meat stuffing every year. I make a simple, unadulterated cranberry sauce that my mother used to make. Side dishes vary- — riced potatoes, sweet potato casserole, corn pudding, bread stuffing, wild rice, Brussel sprouts, Green beans, Parker House rolls — from year to year.
With only three of us for the Thanksgiving meal, the big decision was “What kind of pie”?! We like to go the traditional route with pecan pie and pumpkin pie, but with only three of us I had to come up with a better solution. It did not feel “healthy” to bake (and therefore eat) two pies! So I created a pumpkin pie with a pecan topping. If you don’t like pecans, feel free to use another nut for the praline. The end result is decadent but like all sweet things, practice moderation and eat a piece mindfully. Savor every morsel slowly.
This is a recipe that will be used for many holidays in the future–our family is adding it to our rotation of holiday food traditions.
Ingredients
Crust
One unbaked pie crust (homemade or store bought)
Egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk
Filling
One 15 oz can pumpkin puree
2 large eggs
1 cup packed light or dark brown sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup half and half
Praline topping
1 cup finely chopped pecans
1/2 cup packed light or dark brown sugar
2 tablespoons maple syrup
Whipped cream for serving
I prepare my pie dough before I begin making the pecan praline pumpkin pie. Make the pie dough the night before because it needs to chill in the refrigerator for at least two hours before rolling out and blind baking.
Roll out the chilled pie dough: On a floured work surface, roll out one of the chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photos and video above, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. Chill the dough in the refrigerator or freezer for at least 30 minutes– this helps prevent the crust from shrinking. (You can actually fill with pie weights before or after chilling, it doesn’t make a difference.)
Preheat oven to 375°F.
Pre-bake the crust: Bake the cold pie crust (with weights!) for 12 minutes. Remove from the oven and cool for a few minutes as you prepare the filling. You can pre-bake the crust up to three days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
Whisk the pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, half and half, in a large bowl until completely combined and smooth.
Remove pie weights (and parchment) from crust. Pour filling into warm crust. Brush edges with egg wash.
Bake for 50-55 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top, just as long as it no longer jiggles when you lightly tap the pan. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it.
Topping: Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork, mix the pecans and brown sugar together. Drizzle in the maple syrup and mix until combined. Spoon on top of the pie, then gently press it down with a spoon or fork so it sticks on top of the filling.
Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from over-browning, if needed.
Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours. If not serving right away, cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
Serve room temperature or cold with whipped cream.
Cover and store leftover pie in the refrigerator for up to five days.
Notes
Pie Crust: If using homemade or store-bought pie dough, you still need to pre-bake it. If needed, you can use a graham cracker crust or gingersnap cookie crust instead of traditional pie crust. Pre-bake the cookie crust at 350°F for 10 minutes. No need for pie weights if using a cookie crust.
Pumpkin: Canned pumpkin is best in this pumpkin pie recipe.
Spices: About 1 teaspoon of pumpkin pie spice can be used instead of ginger, nutmeg, and cloves.
— By Deborah Binder
Deborah Binder lives in Edmonds with her family. She is “dancing with N.E.D.” (no evidence of disease) after being diagnosed with ovarian cancer in 2009. She is a foodie who loves to cook from scratch and share her experiments with her family and friends. She attended culinary school on the East Coast and freelances around town for local chefs. Her current interest in food is learning to eat for health and wellness, while at the same time enjoying the pleasures of the table. As Julia Child once said, “Everything in moderation including butter.” Deborah can be contacted at jaideborah@yahoo.com.
On Dec. 1, the restaurant will serve customers for the final time from its current address at 8213 Delmar Boulevard
ST. LOUIS — After 46 years, the flagship location of The Pasta House Co. will be moving to a new spot in Ladue.
On Tuesday, Dec. 1, the restaurant will serve customers for the final time from its current address at 8213 Delmar Boulevard. It plans to reopen at 8831 Ladue Road in mid-December.
The company said in a Monday news release that it was prompted to move locations after Total Access Urgent Care acquired the Delmar location. All of the old location's staff, including some who have worked there for 25 years, plan to move to the new location.
The restaurant said that the move is bittersweet, but they expect faithful customers will follow them to Ladue.
“There’s a lot of history in our physical space, but that history is made by the people who have spent time there, whether that may have been as part of our team or as guests at one of our tables enjoying the very best family Italian food we’re known for,” said Sam Garanzini, vice president of operations, in the release. “We look forward to reliving some of those memories with long-time customers at our new location and to making new memories that will be just as enduring.”
The menu will remain the same and the restaurant will continue to offer to-go meals.
“The move actually presents an opportunity to expand our curbside pick-up and delivery service in the Clayton business area as well as the residential area in Clayton and Ladue,” said Jennifer Duerfahrd, director of marketing. “It’s enabling us to continue to grow an area of our business that was already part of our model prior to the arrival of COVID-19 and has thrived in recent months.”
The Pasta House operates 17 restaurants in Missouri and Illinois and a satellite location inside St. Louis Lambert International Airport.
Amazon's Cyber Monday is a great opportunity to tick some Christmas gifts off your list, with great savings to be found across all departments.
If you've been thinking about making your own pasta from scratch, or know someone that would relish the challenge, now's the time to shop as you can snap up the bestselling Marcato Atlas 150 pasta machine for just £46.54 - that's a saving of £18.36 this Cyber Monday.
Over 11,000 shoppers have left praise-filled reviews for the manual pasta maker, even awarding it a near-flawless average score of 4.8 out of 5. Shoppers have described it as a 'fantastic pasta maker', 'sheer quality' and 'easy to use'.
The highly-rated Marcato Atlas 150 pasta machine is now on sale for £46.54 on Amazon - that's a saving of £18.36
The manual pasta maker comes with a plain lasagne rolling press and two rolling cutters: one for tagliolini, one for fettuccine.
While making pasta from scratch may seem like a challenge, many shoppers love how easy the Marcato Atlas 150 pasta machine is to use.
Plus, as it's made from nickel and chrome-plated steel, it's heavier and sturdier than most pasta makers. Not only does it look gorgeous, but it is also super easy to clean.
'Fabulous professional pasta machine yet so easy to use,' raved one shopper. 'Just bought this Marcato Atlas for making pasta and have used it for making fresh pasta dishes every day since it arrived earlier this week. So easy to use and the finished product is 5-star professional-looking pasta. Very pleased with purchase and price too is great!'
Another reviewer added: 'This is a special and favourite bit of kitchen kit. Buying it was a real indulgence during lockdown but I am so glad I did!
'I have had pasta makers in the past but got into a sticky muddle. This is beautifully well made and balanced, I have made several recipes, all fantastic and definitely worth the bother, in fact, its not much bother at all. Now I can remember the process it is quick and easy to crank out some pasta.'
The Marcato Atlas pasta maker gets top marks among Amazon reviewers for incredible quality, all-round ease of use and amazing results
The Marcato Atlas pasta maker has an easy-to-use handle to help process the dough and is adjustable to ten positions so you can choose thickness of the pasta.
Once you get the hang of the lasagne, tagliolini and fettuccine settings, you can invest in a further 12 accessories to really up your pasta game.
Along with pasta, the Marcato can also be used to make pitta bread, noodles and dumplings.
'Five stars all the way,' commented a third shopper. 'Excellent machine that makes pasta making a real pleasure - and so easy. Very well made, very easy to set up and use, and very easy to keep clean and shiny.'
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Pasta Sauce Market generated $3.10billion in 2018, and is estimated to reach $4.60billion by 2026, registering a CAGR of 5.8% from 2019 to 2026.The report offers an extensive analysis of changing market dynamics, key winning strategies, business performance, major segments, and competitive scenarios.
Surge in demand for intercontinental cuisine across the globe drives the growth of the global pasta sauce market. However, high costs associated with raw materials and processing restrain the market growth. Furthermore, increase in influence of western food in developing nations such as China and India is expected to provide new growth opportunities for market players in the near future.
Download Sample Copy Of Report@ https://www.alliedmarketresearch.com/request-sample/6388
Covid-19 scenario:
Based on distribution, the supermarkets/hypermarkets segment held the highest market share of the global pasta sauce market, accounting for more than one-third of the total share in 2019, and is projected to maintain its lead status throughout the forecast period. This is attributed to availability of all types of pasta sauces with various discounts. However, the online store segment is expected to register at the highest CAGR of 6.1% from 2019 to 2026, owing to the rise in the penetration of internet.
Based on type, the red sauce segment accounted for nearly one-fifth of the total share of the global pasta sauce market in 2019, and is estimated to continue its dominant share throughout the forecast period. This is attributed to multiple use of red sauce in pasta as well as other fast food recipes across the globe. However, the vegetable sauce segment is estimated to witness the largest CAGR of 6.1% from 2019 to 2026, owing to rise in number of health conscious and vegan people across the globe.
Based on region, North America contributed to the highest market share based on revenue, holding more than two-fifths of the global pasta sauce market in 2019, and is estimated to maintain its leadership position in terms of revenue by 2026. This is due to increase in the application of pasta sauces in food and beverage for various recipes. However, Asia-Pacific is expected to grow at the highest CAGR of 4.9% from 2019 to 2026.
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In this recent video from Epicurious, you are invited to break out your rolling pins and come to attention because pasta class is in session!
Join Hillary Sterling, partner and executive chef at Vic’s Restaurant in New York City, for a crash course in how to cut and shape (almost) every type of pasta you can think of. From festive farfalle and classic macaroni to tubular bucatini and buckwheat bigoli, chef Sterling breaks down everything there is to know about making your own pasta at home.
Note to readers: if you purchase something through one of our affiliate links we may earn a commission.
Report covers a detailed analysis of the Noodles Pasta Making Machines Market in the estimated forecast period. It analyses and determines the effect of the external factors which are impacting the revenues and the growth of the market in the estimated forecast period. In addition, with the emergence of the global pandemic, the effect of COVID-19 is also analyzed in the report. Based on the type and applications, introduction of new products and research involved in the development of new products is one of the major aspects which is likely to have an impact on the Noodles Pasta Making Machines Market. Similarly, the impact of the COVID-19 on the manufacturing and the effect of the demand for these products is also one of the major aspects which are likely to have an impact on the growth of the market in the estimated forecasts period.
Pandemic offer for our customers: Purchase this Report now by availing up to 30% Discount and free consultation. Limited period offer.
Get Sample Copy of This Report @ https://www.apexmarketsresearch.com/report/global-noodles-pasta-making-machines-market-by-product-612778/#sample
The comprehensive list of Key Market Players along with their market overview, product protocol, key highlights, key financial issues, SWOT analysis, and business strategies:
Marcato
Philips
Kitchen Aid
Cucina Pro
Eurodib
Ronco
Marcato
Lakeland
Kenwood
Viante
Weston Roma
Williams Sonoma
Imperisa
Homdox
The following points are involved along with an in-depth study of each point for Noodles Pasta Making Machines Market:
Manufacture Analysis – Manufacture of the Noodles Pasta Making Machines is analyzed with respect to different applications, types and regions.
Resource and Consumption – In extension with sales, this segment studies Resource and consumption for the Noodles Pasta Making Machines Market. Import export data is also provided by region if applicable.
Additionally, we provide customized report as per our client’s requirement.
Historical year: 2015-2019
Base year: 2019
Forecast period: 2020-2027
Focus on segments and sub-section of the Market are illuminated below:
Geographical Analysis: United States, Europe, China, Japan, Southeast Asia & India, Rest of World etc.
Type Analysis:
Electric
Manual
Application Analysis:
Commercial
Household
Each and every segment has been detailed in the report with its market share, revenue, basic data, and highest growing segment globally.
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Global Noodles Pasta Making Machines Competitive Analysis:
The key players are aiming innovation to increase efficiency and product life. The long-term growth opportunities available in the sector are captured by ensuring constant process improvements and economic flexibility to spend in the optimal schemes. Company profile section of top players includes its basic information like company legal name, website, headquarters, subsidiaries, its market position, history and 5 closest competitors by Market capitalization / revenue along with contact information.
Industrial Dynamics:
Noodles Pasta Making Machines Market Report concentrates on market dynamics which give holistically view on driving factors mainly impacting on growth of Noodles Pasta Making Machines market. It also includes restraints that have negative impact along with lucrative opportunities in near future so that readers get an idea about the profitability of market. It also gives complete information about the market scenario due to attack of corona virus. Thus, it also provides threats to the market.
This report is very useful for the new entrants as it offers them with the idea about the different approaches towards the market and the impact of COVID-19.
The Link LonkNothing should make the heart sink quite as much as the phrase “homemade mince pies”. The chance of failure is simply far too high. Pick a bad recipe and you run the risk of serving up a tray of inedible pastry bin lids gummed together with a miserly Marmite smear of mincemeat.
But it doesn’t have to be like this. An endless array of mince-pie variations are now available to the home cook, ranging from the traditional to the exotic. Depending on your skill level and personal preference, you should find some level of success with the recipes below.
We should begin with something traditional. As always, if you want to make classic mince pies at home, then Felicity Cloake should be your go-to. Her mince pie masterclass from last year is not only simple – start now and you’ll have 20 to eat within the hour – but customisable. “If you don’t care for vine fruits, replace those in my ingredients list with chopped dried apricots, dates, cranberries etc,” she says.
From Cloake’s excellent starting point, we can begin to spiral out into the unknown. Bakerybits has a recipe for marzipan and orange mince pies using a homemade frangipane that, while not strictly traditional, is at least very easy to prepare. The good thing, of course, about topping your pies with soft frangipane is that if you overcook them, your guests will only shatter their teeth on the base.
Evidently, my antipathy for mince pies comes from my inability to bake pastry very well. Perhaps the best way to do away with any more miserable gnawing would be to minimise it as much as possible. Curly’s Cooking has a recipe for frangipane mince pie slices that requires only pastry as dainty shelving; heap it with mincemeat and frangipane, and you have a soft, rich cake of which even Mr Kipling would be proud.
If you absolutely cannot stomach the idea of loose mincemeat, Supper in the Suburbs has a nifty recipe for filo mince pie rolls. They’re basically mincemeat fajitas, and they really work. The crispness of the filo is much better suited to the stickiness of the filling than traditional pastry and, since you’re not a complete masochist, you’ll buy your own filo and save yourself even more strife.
Liam Charles risked incurring the wrath of an entire nation two years ago when he proposed the notion of a deep-fried mince pie. It sounds like the sort of thing that would set baby Jesus spinning in his manger, but his reasoning is sound. He based the idea on McDonald’s apple pies. “Why are they so good?” he asks. “They’re fried, with a super-crisp pastry and a piping hot filling.” Try arguing with that.
Equally sacrilegious, but equally tasty, is the mince pie tear-and-share recipe found on the Waitrose website. In truth, these aren’t as unorthodox as they sound – they’re lots of individual mince pies that have been gently squished together in a big tin – but, on the plus side, the presentation is fun and engaging.
Perhaps you’re thinking: “I’d like mince pies more if they had chocolate in them.” If that’s the case then, first, there is a good chance that you are a small child and I’m impressed with your reading ability. But, second, help is at hand. BBC Good Food’s Barney Desmazery has a recipe for chocolate-chip mince pies that uses four parts mincemeat to one part chocolate. It’s worth a shot.
On the other hand, perhaps brownies are more your thing, in which case Paul A Young’s brownie mince pies should meet all of your berserk desires. They are, as you’d expect, mince pies with some chocolate brownie mix dolloped on top. They also contain two different types of alcohol, because in for a penny …
At the far end of the mince pie spectrum, English Heritage uncovered a recipe from 1591. The upside is that this is a true taste of history. The downside is that it’s a taste of history that contains much more meat than you’d expect. It isn’t too far removed from what you’ll eat this Christmas – it’s full of raisins, currants and chopped prunes – but with the surprise addition of loads of mutton.
Finally, perhaps you just want a hint of mince pie rather than an actual mince pie. In that case, Donna Hay’s mince pie ice-cream sandwiches should work perfectly. You smash up some mince pies in some shop-bought vanilla ice-cream, stick it between two shop-bought shortbread biscuits and eat it. Best of all, you can use any mince pies you fancy. Except for the meat ones, obviously. You’re not a monster.
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The pasta dinner fundraiser was held at Carabello in Dunmore.
Those tired of turkey had the chance to buy a pasta dinner for a good cause in Lackawanna County Sunday afternoon.
The pasta dinner fundraiser was held at Carabello restaurant in Dunmore.
Organizers say all the money will benefit Marley's Mission, a non-profit organization that provides equine-based therapy for free to families and children who have experienced trauma.
"These kids you know, they had their whole turned upside down because of their original trauma and now with COVID-19 everything looks different. They're stuck home, maybe in an environment that isn't conducive to being at home," said April Kemp.
Organizers hoped to make about $3000 for their program.
Bettendorf, IA (WQAD) — Healthcare workers at two Quad Cities hospitals received a surprise donation Friday afternoon.
Village Inn donated 30 pies to Unity Point Health Trinity in Bettendorf and another 30 pies to Genesis East in Davenport. Each of those hospitals will then distribute the pies to the other hospital in their systems.
This donation comes on Hospital Healthcare Worker Appreciation Day, which was proclaimed by the Scott County Board of Supervisors.
One ICU Nurse at Genesis said she’s grateful for the recognition, especially after the Thanksgiving holiday.
“It means a lot for us to have the community recognize us, and still kind of keep in mind that the pandemic is going on, because sometimes it feels a little bit like we’re forgotten,” said Genesis East ICU Supervisor Stacy Wille. “You know, I think people want to stop thinking about it a little bit because it’s stressful but it’s really really nice to be appreciated.”
Wille said she still discourages large family gatherings during the holidays to limit the spread of COVID-19 and to take strain away from hospital resources.
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Click here for updates on this story
Bettendorf, IA (WQAD) -- Healthcare workers at two Quad Cities hospitals received a surprise donation Friday afternoon.
Village Inn donated 30 pies to Unity Point Health Trinity in Bettendorf and another 30 pies to Genesis East in Davenport. Each of those hospitals will then distribute the pies to the other hospital in their systems.
This donation comes on Hospital Healthcare Worker Appreciation Day, which was proclaimed by the Scott County Board of Supervisors.
One ICU Nurse at Genesis said she's grateful for the recognition, especially after the Thanksgiving holiday.
"It means a lot for us to have the community recognize us, and still kind of keep in mind that the pandemic is going on, because sometimes it feels a little bit like we're forgotten," said Genesis East ICU Supervisor Stacy Wille. "You know, I think people want to stop thinking about it a little bit because it's stressful but it's really really nice to be appreciated."
Wille said she still discourages large family gatherings during the holidays to limit the spread of COVID-19 and to take strain away from hospital resources.
Please note: This content carries a strict local market embargo. If you share the same market as the contributor of this article, you may not use it on any platform.
The Link LonkThe family of Sonoma County “Pasta King” Art Ibleto has scheduled a public visitation in Santa Rosa on Friday, Dec. 4.
The viewing will be from 1 to 7 p.m. at Eggen & Lance Chapel, 1540 Mendocino Ave. Masks will be required, and social distancing will be practiced.
Ibleto died Tuesday at his longtime home in Cotati at the age of 94. He’d immigrated to the Petaluma area in 1949 as a 22-year-old veteran of the Italian Resistance to Adolf Hitler and the Axis.
Ibleto founded several businesses and was best known for the pasta that he served for decades at the Sonoma County Fair and at countless catering events.
A grand celebration of his life is envisioned for Oct. 2, 2021, which would have been his 95th birthday.
His family suggests memorial donations to Hospice of Petaluma, 416 Payran St., Petaluma 94952.
The Link LonkA new market research report on the global Pasta & Couscous Market shed light on the effective examination techniques followed in the Pasta & Couscous Market. This report summarizes the technologies, which can help to scale up the growth of the businesses in the near future. The report also gives detailed information on the global market in terms of its revenue and various dynamic aspects of economic growth. The annual volume of the market is examined from the year 2020 to 2026. The overview of the market includes the applications of the latest technologies to enlarge the businesses rapidly.
The research report on Pasta & Couscous Market contains an in-depth assessment of the trends influencing the industry dynamics with respect to the regional terrain and competitive arena. Besides, the study highlights the challenges this industry will face and provides insights into available opportunities. In addition, the report contains COVID-19 case studies to offer a concise picture of this business landscape to all industry participants.
Segment by Type, the Pasta & Couscous market is segmented into
Dried
Fresh/Chilled
Others
Segment by Application, the Pasta & Couscous market is segmented into
Supermarket/Hypermarket
Convenience Stores
Unorganized Small Stores
Others
Crucial pointers from the analysis of COVID-19 impact:
• Economic summary and COVID-19 status worldwide.
• Supply chain as well as demand share variations in the industry.
Request Free Sample Report at https://reportocean.com/industry-verticals/sample-request?report_id=QY4432
Our Research Analyst implemented a Free PDF Sample Report copy as per your Research Requirement, also including impact analysis of COVID-19 on Pasta & Couscous Market Size.
Profitable Result of requesting FREE PDF Sample Report Before purchase
• Graphical presentation of global as well as regional investigation
• A brief introduction to the Research and Business Overview of the market
• Selected illustrations of market trends
• Example pages from the Pasta & Couscous Market report
• Syndicate Market Research Methodology
Competitive Landscape:
The report contains the profiles of various prominent players in the Pasta & Couscous Market. Different strategies implemented by these vendors have been analyzed and studied to gain a competitive edge, create unique product portfolios and increase their market share. The study also sheds light on major global industry vendors. Such essential vendors consist of both new and well-known players. Besides, the business report contains important data relating to the launch of new products on the market, specific licenses, domestic scenarios and the strategies of the organization implemented on the market.
The key players profiled in the research study of the Pasta & Couscous Market include:
The Hain Celestial
Valeo Foods
Pastificio Antonio Pallante
Pasta Foods
US Durum Products
Regina Pasta & Food Industries
Ebro Foods
Weikfield Foods
ITC Foods
The study on the global Pasta & Couscous Market for all relevant companies dealing with the Pasta & Couscous Market and related profiles include data in quantitative terms, product portfolio, and business strategy along with active tracking of recent developments. The research study is a wholesome collection of primary and secondary data collected and analysed from valuable information sources. The market forecast is based on data ranging from the year 2015 until 2026. For easy understanding, the study includes data representation in the form of various graphs and tables.
The main sources of gathering relevant data are industry experts from the Pasta & Couscous Market, including processing organizations, management organizations and analytical services providers that actively contribute in the value chain of the Pasta & Couscous Market. To compile the analytical study, we interviewed various sources and collected qualitative and quantitative information with key focus to determine future prospects of the Pasta & Couscous Market. While, the secondary research studies include critical information about the industrial value chain, strategical developments by key companies and studying annual reports of the market players while tracking their key initiatives and contribution in market share.
Points Covered in the Pasta & Couscous Market Report:
• Significant details regarding production models, market remuneration, company profile, and manufactured products is given.
• The study encloses data regarding the market share that each firm holds, along with their pricing models and gross margins.
• Vital information about volume predictions along with the revenue of each product type is documented.
• Important insights pertaining to production models, market share, and growth rate of each product segment over the assessment period are provided.
• It examines the market share for every application as well as estimates the growth rate during the study period.
• The study enumerates the competition trends and offers a granular systematic review of the industry supply chain.
• It also mentions Porter’s five forces assessment and SWOT analysis to deduce the practicability of a new project.
Inquire or Share Your Questions If Any before Purchasing This Report: https://reportocean.com/industry-verticals/sample-request?report_id=QY4432
Table of content
1 Study Coverage
1.1 Pasta & Couscous Product Introduction
1.2 Market Segments
1.3 Key Pasta & Couscous Manufacturers Covered: Ranking by Revenue
1.4 Market by Type
1.4.1 Global Pasta & Couscous Market Size Growth Rate by Type
1.4.2 Dried
1.4.3 Fresh/Chilled
1.4.4 Others
1.5 Market by Application
1.5.1 Global Pasta & Couscous Market Size Growth Rate by Application
1.5.2 Supermarket/Hypermarket
1.5.3 Convenience Stores
1.5.4 Unorganized Small Stores
1.5.5 Others
1.6 Study Objectives
1.7 Years Considered
2 Executive Summary
2.1 Global Pasta & Couscous Market Size, Estimates and Forecasts
2.1.1 Global Pasta & Couscous Revenue 2015-2026
2.1.2 Global Pasta & Couscous Sales 2015-2026
2.2 Global Pasta & Couscous, Market Size by Producing Regions: 2015 VS 2020 VS 2026
2.2.1 Global Pasta & Couscous Retrospective Market Scenario in Sales by Region: 2015-2020
2.2.2 Global Pasta & Couscous Retrospective Market Scenario in Revenue by Region: 2015-2020
3 Global Pasta & Couscous Competitor Landscape by Players
3.1 Pasta & Couscous Sales by Manufacturers
3.1.1 Pasta & Couscous Sales by Manufacturers (2015-2020)
3.1.2 Pasta & Couscous Sales Market Share by Manufacturers (2015-2020)
3.2 Pasta & Couscous Revenue by Manufacturers
3.2.1 Pasta & Couscous Revenue by Manufacturers (2015-2020)
3.2.2 Pasta & Couscous Revenue Share by Manufacturers (2015-2020)
3.2.3 Global Pasta & Couscous Market Concentration Ratio (CR5 and HHI) (2015-2020)
3.2.4 Global Top 10 and Top 5 Companies by Pasta & Couscous Revenue in 2019
3.2.5 Global Pasta & Couscous Market Share by Company Type (Tier 1, Tier 2 and Tier 3)
3.3 Pasta & Couscous Price by Manufacturers
3.4 Pasta & Couscous Manufacturing Base Distribution, Product Types
3.4.1 Pasta & Couscous Manufacturers Manufacturing Base Distribution, Headquarters
3.4.2 Manufacturers Pasta & Couscous Product Type
3.4.3 Date of International Manufacturers Enter into Pasta & Couscous Market
3.5 Manufacturers Mergers & Acquisitions, Expansion Plans
4 Market Size by Type (2015-2026)
4.1 Global Pasta & Couscous Market Size by Type (2015-2020)
4.1.1 Global Pasta & Couscous Sales by Type (2015-2020)
4.1.2 Global Pasta & Couscous Revenue by Type (2015-2020)
4.1.3 Pasta & Couscous Average Selling Price (ASP) by Type (2015-2026)
4.2 Global Pasta & Couscous Market Size Forecast by Type (2021-2026)
4.2.1 Global Pasta & Couscous Sales Forecast by Type (2021-2026)
4.2.2 Global Pasta & Couscous Revenue Forecast by Type (2021-2026)
4.2.3 Pasta & Couscous Average Selling Price (ASP) Forecast by Type (2021-2026)
4.3 Global Pasta & Couscous Market Share by Price Tier (2015-2020): Low-End, Mid-Range and High-End
5 Market Size by Application (2015-2026)
5.1 Global Pasta & Couscous Market Size by Application (2015-2020)
5.1.1 Global Pasta & Couscous Sales by Application (2015-2020)
5.1.2 Global Pasta & Couscous Revenue by Application (2015-2020)
5.1.3 Pasta & Couscous Price by Application (2015-2020)
5.2 Pasta & Couscous Market Size Forecast by Application (2021-2026)
5.2.1 Global Pasta & Couscous Sales Forecast by Application (2021-2026)
5.2.2 Global Pasta & Couscous Revenue Forecast by Application (2021-2026)
5.2.3 Global Pasta & Couscous Price Forecast by Application (2021-2026)
6 North America
6.1 North America Pasta & Couscous by Country
6.1.1 North America Pasta & Couscous Sales by Country
6.1.2 North America Pasta & Couscous Revenue by Country
6.1.3 U.S.
6.1.4 Canada
6.2 North America Pasta & Couscous Market Facts & Figures by Type
6.3 North America Pasta & Couscous Market Facts & Figures by Application
7 Europe
7.1 Europe Pasta & Couscous by Country
7.1.1 Europe Pasta & Couscous Sales by Country
7.1.2 Europe Pasta & Couscous Revenue by Country
7.1.3 Germany
7.1.4 France
7.1.5 U.K.
7.1.6 Italy
7.1.7 Russia
7.2 Europe Pasta & Couscous Market Facts & Figures by Type
7.3 Europe Pasta & Couscous Market Facts & Figures by Application
8 Asia Pacific
8.1 Asia Pacific Pasta & Couscous by Region
8.1.1 Asia Pacific Pasta & Couscous Sales by Region
8.1.2 Asia Pacific Pasta & Couscous Revenue by Region
8.1.3 China
8.1.4 Japan
8.1.5 South Korea
8.1.6 India
8.1.7 Australia
8.1.8 Taiwan
8.1.9 Indonesia
8.1.10 Thailand
8.1.11 Malaysia
8.1.12 Philippines
8.1.13 Vietnam
8.2 Asia Pacific Pasta & Couscous Market Facts & Figures by Type
8.3 Asia Pacific Pasta & Couscous Market Facts & Figures by Application
9 Latin America
9.1 Latin America Pasta & Couscous by Country
9.1.1 Latin America Pasta & Couscous Sales by Country
9.1.2 Latin America Pasta & Couscous Revenue by Country
9.1.3 Mexico
9.1.4 Brazil
9.1.5 Argentina
9.2 Central & South America Pasta & Couscous Market Facts & Figures by Type
9.3 Central & South America Pasta & Couscous Market Facts & Figures by Application
10 Middle East and Africa
10.1 Middle East and Africa Pasta & Couscous by Country
10.1.1 Middle East and Africa Pasta & Couscous Sales by Country
10.1.2 Middle East and Africa Pasta & Couscous Revenue by Country
10.1.3 Turkey
10.1.4 Saudi Arabia
10.1.5 U.A.E
10.2 Middle East and Africa Pasta & Couscous Market Facts & Figures by Type
10.3 Middle East and Africa Pasta & Couscous Market Facts & Figures by Application
11 Company Profiles
11.1 The Hain Celestial
11.1.1 The Hain Celestial Corporation Information
11.1.2 The Hain Celestial Description and Business Overview
11.1.3 The Hain Celestial Sales, Revenue and Gross Margin (2015-2020)
11.1.4 The Hain Celestial Pasta & Couscous Products Offered
11.1.5 The Hain Celestial Related Developments
11.2 Valeo Foods
11.2.1 Valeo Foods Corporation Information
11.2.2 Valeo Foods Description and Business Overview
11.2.3 Valeo Foods Sales, Revenue and Gross Margin (2015-2020)
11.2.4 Valeo Foods Pasta & Couscous Products Offered
11.2.5 Valeo Foods Related Developments
11.3 Pastificio Antonio Pallante
11.3.1 Pastificio Antonio Pallante Corporation Information
11.3.2 Pastificio Antonio Pallante Description and Business Overview
11.3.3 Pastificio Antonio Pallante Sales, Revenue and Gross Margin (2015-2020)
11.3.4 Pastificio Antonio Pallante Pasta & Couscous Products Offered
11.3.5 Pastificio Antonio Pallante Related Developments
11.4 Pasta Foods
11.4.1 Pasta Foods Corporation Information
11.4.2 Pasta Foods Description and Business Overview
11.4.3 Pasta Foods Sales, Revenue and Gross Margin (2015-2020)
11.4.4 Pasta Foods Pasta & Couscous Products Offered
11.4.5 Pasta Foods Related Developments
11.5 US Durum Products
11.5.1 US Durum Products Corporation Information
11.5.2 US Durum Products Description and Business Overview
11.5.3 US Durum Products Sales, Revenue and Gross Margin (2015-2020)
11.5.4 US Durum Products Pasta & Couscous Products Offered
11.5.5 US Durum Products Related Developments
11.6 Regina Pasta & Food Industries
11.6.1 Regina Pasta & Food Industries Corporation Information
11.6.2 Regina Pasta & Food Industries Description and Business Overview
11.6.3 Regina Pasta & Food Industries Sales, Revenue and Gross Margin (2015-2020)
11.6.4 Regina Pasta & Food Industries Pasta & Couscous Products Offered
11.6.5 Regina Pasta & Food Industries Related Developments
11.7 Ebro Foods
11.7.1 Ebro Foods Corporation Information
11.7.2 Ebro Foods Description and Business Overview
11.7.3 Ebro Foods Sales, Revenue and Gross Margin (2015-2020)
11.7.4 Ebro Foods Pasta & Couscous Products Offered
11.7.5 Ebro Foods Related Developments
11.8 Weikfield Foods
11.8.1 Weikfield Foods Corporation Information
11.8.2 Weikfield Foods Description and Business Overview
11.8.3 Weikfield Foods Sales, Revenue and Gross Margin (2015-2020)
11.8.4 Weikfield Foods Pasta & Couscous Products Offered
11.8.5 Weikfield Foods Related Developments
11.9 ITC Foods
11.9.1 ITC Foods Corporation Information
11.9.2 ITC Foods Description and Business Overview
11.9.3 ITC Foods Sales, Revenue and Gross Margin (2015-2020)
11.9.4 ITC Foods Pasta & Couscous Products Offered
11.9.5 ITC Foods Related Developments
11.1 The Hain Celestial
11.1.1 The Hain Celestial Corporation Information
11.1.2 The Hain Celestial Description and Business Overview
11.1.3 The Hain Celestial Sales, Revenue and Gross Margin (2015-2020)
11.1.4 The Hain Celestial Pasta & Couscous Products Offered
11.1.5 The Hain Celestial Related Developments
12 Future Forecast by Regions (Countries) (2021-2026)
12.1 Pasta & Couscous Market Estimates and Projections by Region
12.1.1 Global Pasta & Couscous Sales Forecast by Regions 2021-2026
12.1.2 Global Pasta & Couscous Revenue Forecast by Regions 2021-2026
12.2 North America Pasta & Couscous Market Size Forecast (2021-2026)
12.2.1 North America: Pasta & Couscous Sales Forecast (2021-2026)
12.2.2 North America: Pasta & Couscous Revenue Forecast (2021-2026)
12.2.3 North America: Pasta & Couscous Market Size Forecast by Country (2021-2026)
12.3 Europe Pasta & Couscous Market Size Forecast (2021-2026)
12.3.1 Europe: Pasta & Couscous Sales Forecast (2021-2026)
12.3.2 Europe: Pasta & Couscous Revenue Forecast (2021-2026)
12.3.3 Europe: Pasta & Couscous Market Size Forecast by Country (2021-2026)
12.4 Asia Pacific Pasta & Couscous Market Size Forecast (2021-2026)
12.4.1 Asia Pacific: Pasta & Couscous Sales Forecast (2021-2026)
12.4.2 Asia Pacific: Pasta & Couscous Revenue Forecast (2021-2026)
12.4.3 Asia Pacific: Pasta & Couscous Market Size Forecast by Region (2021-2026)
12.5 Latin America Pasta & Couscous Market Size Forecast (2021-2026)
12.5.1 Latin America: Pasta & Couscous Sales Forecast (2021-2026)
12.5.2 Latin America: Pasta & Couscous Revenue Forecast (2021-2026)
12.5.3 Latin America: Pasta & Couscous Market Size Forecast by Country (2021-2026)
12.6 Middle East and Africa Pasta & Couscous Market Size Forecast (2021-2026)
12.6.1 Middle East and Africa: Pasta & Couscous Sales Forecast (2021-2026)
12.6.2 Middle East and Africa: Pasta & Couscous Revenue Forecast (2021-2026)
12.6.3 Middle East and Africa: Pasta & Couscous Market Size Forecast by Country (2021-2026)
13 Market Opportunities, Challenges, Risks and Influences Factors Analysis
13.1 Market Opportunities and Drivers
13.2 Market Challenges
13.3 Market Risks/Restraints
13.4 Porter’s Five Forces Analysis
13.5 Primary Interviews with Key Pasta & Couscous Players (Opinion Leaders)
14 Value Chain and Sales Channels Analysis
14.1 Value Chain Analysis
14.2 Pasta & Couscous Customers
14.3 Sales Channels Analysis
14.3.1 Sales Channels
14.3.2 Distributors
15 Research Findings and Conclusion
16 Appendix
16.1 Research Methodology
16.1.1 Methodology/Research Approach
16.1.2 Data Source
16.2 Author Details
16.3 Disclaimer
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