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News In a Nutshell | November 3, 2020

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.

     

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.

     

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!

     

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.”

     

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.

     

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.

Marketing & Communications Editorial Team

Ryan Lepicier

Senior Vice President & Chief Marketing Officer


Lauren Highfill Williams

Director

Jada Linton, RD, LD

Specialist



Keegan Treadaway

Manager



Catherine Karanja

Specialist



Sherry Coleman Collins, MS, RD, LDN

Consultant

   
     
 
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