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News In a Nutshell | November 3, 2020
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USDA Appoints Six Members,
Seven Alternates to the National Peanut Board
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Secretary of Agriculture
Sonny Perdue recently appointed six members and seven alternates to serve on
the National Peanut Board. The appointees will serve three-year terms, from
Jan. 1, 2021, to Dec. 31, 2023, with the exceptions of the Missouri appointees
and At-Large alternate appointee whose terms will begin immediately and will
end Dec. 31, 2022. The members and alternates will be sworn in by USDA at the
quarterly National Peanut Board meeting Dec. 2, 2020. Bios for the new
appointments are available here.
Tom Corcoran of Eufala is
the reappointed member from Alabama. Thomas Adams of Newville is the
reappointed alternate.
William Carte of Live Oak
is the reappointed member from Florida. Nick Marshall of Baker is the new
alternate.
Lonnie Fortner of Port
Gibson is the new member from Mississippi and previously served as alternate.
Alan Atkins of Hamilton is the new alternate.
Clay Deane of Sikeston is
the inaugural member from Missouri. Russ Hoggard of Portageville is the
inaugural alternate.
Ray Garner, Jr. of Roanoke
Rapids is the new member from North Carolina and previously served as
alternate. Julie M. Ward of Clarkton is the new alternate.
Paul Rogers, III of
Wakefield is the reappointed member from Virginia. Westley Drake of Newsoms is
the reappointed alternate.
Lucy Lacey Shackelford of
Bonita, La. is the new alternate for At-Large.
The Board is comprised of 13
producer members and their alternates. Twelve members and alternates are from
the primary peanut producing states of Alabama, Arkansas, Florida, Georgia,
Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina,
Texas and Virginia. An at-large member and alternate represent the minor peanut
producing states.
Header image 2020 National
Peanut Board and alternates: Back row (L-R): Neal Baxley, SC alternate; Casey
Cox, GA alternate; Gayle White, OK alternate; Lonnie Fortner, MS alternate;
Jeff Roper, TX alternate; West Drake, VA alternate; and Thomas Adams, AL alternate.
Middle row (L-R): Micah Barham, At-Large member; Bruce Lee, NM member; Dan
Ward, NC member; William Carte, FL member; and Greg Baltz, AR member. Front Row
(L-R): Bud Bowers, SC member; Thomas Corcoran, AL member; Peter Froese, Jr., TX
member; Andy Bell, GA member; and Les Crall, OK member. Not pictured: Allen
Donner, AR alternate; Joe Morgan, MS member; Ray Garner, Jr., NC alternate; and
Paul Rogers, VA member.
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Culinary Series Exceeds
Expectations on Instagram
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For some of us, baking is a
breeze. For others, it’s an anxiety-inducing task that we’d much rather leave
to the pros. But baking doesn’t need to be scary, and it can be as simple as
turning on the oven and combining a few ingredients you already have in the
pantry. As consumers continue to scour social media looking for recipes during
the pandemic, we wanted to tap into the conversation and provide standout
peanut recipes that they would love.
We partnered with James Beard
Award-winning cookbook author, Chef Virginia Willis on a four-part culinary video series aired on Instagram’s IGTV to show consumers tips and
tricks for baking without the need for professional training or equipment. Our
goal was to drive traffic to the recipes on our website, and on our @NationalPeanutBoard
Instagram account. The end result far exceeded our expectations.
From easy seedy flatbread
and simple peanut butter shortbread, to showstopping PB&J meringues and a pumpkin layer cake with honey glazed peanut cream cheese filling, viewers loved the
simplicity and approachability of these four recipes. The most popular recipe,
however, were the meringues, garnering over 18,000 link clicks and over 140,000
impressions. In all, the series resulted in more than 40,000 site visits and
more than 400,000 total impressions. Showing consumers how to make baking easy
proved to be a recipe for success.
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NPB, The
Peanut Institute and American Peanut Council Partner for First Virtual FNCE
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The National Peanut Board is committed to improving the
economic condition of USA peanut farmers and their families through compelling
promotion and groundbreaking research.
Our efforts at the Academy of Nutrition and
Dietetics’ Food & Nutrition Conference
& Expo (FNCE) definitely qualifies as compelling promotion! During
this year’s annual event, we loved being able to spread peanut butter love to
the more than 2,600 attendees who visited our online booth. Even though it was
virtual, we continued our partnership with The Peanut Institute to bring you
more peanut and peanut butter knowledge. We worked with Caroline Young, MS, RD,
RYT to do a yoga event. Click here to read a detailed review of the
beginner class. Some of Caroline’s favorite post-yoga snacks include:
- Greek yogurt with berries and salted
peanuts
- Trail mix with salted peanuts,
chocolate chips and dried cranberries
- Apple slices with peanut butter
- Graham crackers with chocolate
peanut butter
We also were able to help fight
hunger by accepting donations to support Peanut Butter for the Hungry
(pb4h.org) by the American Peanut Council! Peanut butter is a nutritious,
affordable and sustainable source of food. Peanut butter for the Hungry works
with growers, shellers, manufacturers and other partners to create peanut
butter especially for use in food pantries throughout the U.S. World hunger is
real and likely affects your community, often in ways you can’t see. Even some
people living in the wealthiest cities and suburbs don’t have enough nutritious
food to eat and can’t rely on when or what their next meal will be. So glad we
were able to make a difference this year, with over 10,000 virtual FNCE
attendees!
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Experts, Technology Help
NPB Keep Early Intro Drumbeat Going with Doctors
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Among the many new realities
of life in the age of the pandemic is the virtual conference. Annual gatherings
of professionals in a single location to share new research and connect with
peers have given way to meeting by computer screen. Healthcare associations, in
particular, have turned to technology to help ensure those we count on to keep
us healthy stay healthy themselves.
During the past few weeks two
groups key to help in the prevention of peanut allergies – pediatricians and
family physicians – met virtually, and NPB worked to have as engaging a presence
as in a more normal year. First up was
the American Academy of Pediatrics National Conference and Exhibition where
early introduction, food allergy testing and related topics remain popular.
Visitors to NPB’s virtual booth were greeted by NPB Food Allergy Council Chair
Dr. JJ Levenstein, who was on hand to answer questions and continue the push to
make early introduction the standard of care.
Catherine and JJ Jaxon, founders of Mission MightyMe, also connected with
attendees and provided samples of the new Proactive Peanut Puffs.
A few days later, the team
turned its attention to the American Academy of Family Practitioners (AAFP), whose
members see patients of all ages and account for about 1/5 of well infant
visits. While NPB has participated in other AAFP events in the past, this was
the first year it attended the signature Family Medicine Experience (FMX). “Nothing is more effective for getting doctors to prioritize
peanut allergy prevention than the one-on-one discussions these events make
possible,” explained Lauren Highfill Williams, NPB director of communications.
“Until organizations feel comfortable meeting in person again, we’ll keep
adapting and innovating so healthcare professionals get the message.”
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Peanut Candies Reign
Supreme. Here’s Why.
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You probably know this
already, but peanuts and chocolate pair really well together. Check
that—extremely well together. That isn’t just hyperbole, or the opinion of a
select few. It’s the consensus of the vast majority of candy lovers across the
U.S.
Perhaps you cast a vote in
the most recent TODAY show “Bracketween”
challenge. Or maybe you’ve seen one of the other candy rankings, like this one
from FiveThirtyEight,
or this one from LA Times.
Regardless of the poll, they all have something in common: confections with
peanuts rank number one in all the polls, and even take multiple positions
among the top ten. It’s not a coincidence. There’s an explanation for why
peanuts are a popular ingredient in candy.
It’s all about the
contrast
“Of the top ten most popular
candy bars in the USA, five contain peanuts,” said Lisa Dean, Food Research
Technologist with USDA, ARS, SEA. “With peanuts and chocolate, I think it is
the balance of sweet and savory as well as texture. Do you prefer candy that is
totally soft-caramel, for example, or with some crunch or resistance to the
bite—nuts, pretzels, crisp rice?”
In fact, that multi-sensory
experience when eating peanuts and chocolate is one that activates the pleasure
center in your brain. We don’t just enjoy eating it, we crave the flavors and
textures that collide on our tastebuds and palate.
“People love the combination
of peanuts and chocolate because of something called dynamic sensory contrast or natural affinities,” said food manufacturing
consultant, Ed Engoron, Ph.D., President and CEO of Perspectives/The Consulting
Group, Inc. “Our taste buds love when contrasting flavors come together. The
sweet, smoothness of the chocolate and the salty crunch from the peanuts makes
for contrasting flavors that have, what we call, come-back flavor. Peanuts and
chocolate are one of those combinations that as you fill up, your stomach sends
out signals to stop eating; while your brain says, ‘keep on going, buster.’”
And chocolate isn’t the only
ingredient that peanuts marry well with. Other confections promote that dynamic
sensory contrast with peanuts as well.
Read the full article on nationalpeanutboard.org.
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Recipe: Peanut-Pumpkin Stew with
Hominy from Southern Living
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Chef Ashleigh Shanti, culinary leader
of Benne on Eagle, a James Beard Award-nominated restaurant in Asheville, NC,
has created a unique and warming dish for fall. This peanut-pumpkin
stew with hominy blends together warming flavors and
spices with autumn vegetables in a family, yet unique way. If you can’t find
raw, blanched peanuts (or don’t want to roast them yourself), try using
unsalted roasted peanuts in their place (adding them after the pumpkin is roasted). This recipe is perfect for the cooler weather and would make a great
addition to any Thanksgiving feast (if you’re thinking that far ahead).
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News in a Nutshell is a bi-monthly e-newsletter from the National Peanut Board with the latest on USA-grown peanuts in the media, marketing and promotions, food allergy news, grower resources and much more.
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Marketing & Communications Editorial Team
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Ryan Lepicier Senior Vice President & Chief Marketing Officer
Lauren Highfill Williams Director
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Jada Linton, RD, LD Specialist
Keegan Treadaway Manager
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Catherine Karanja Specialist
Sherry Coleman Collins, MS, RD, LDN Consultant
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