US Highbush Blueberry Council » Press Releases

The Blueberry Council Announces Recipe Contest Winners

dpesce — Fri, 03 Feb 2012 14:59:00 +0000

The U.S. Highbush Blueberry Council (USHBC) challenged the chefs of Flik Independent School Dining (FISD) to create blueberry recipes for breakfast,
lunch entrées, and healthy snacks. Of the 135 schools Flik serves, 90 chefs participated and posted their entries on the FISD Blueberry Contest
Facebook page.

Two prizes in each category were awarded, as was one grand prize for overall creativity and best use of blueberries. The grand
prize of $600 went to Chef Joe Landa of the Jewish Theological Seminary in New York, NY, for his ‘Smoky Pistachio-Blueberry Jerky’.

“When you start working with blueberries, you realize there are so many ways to use them!” says Chef Landa. “My jerky is packed with blueberries and
other ingredients that offer long-lasting energy. Adding a spicy smoky element serves to create a multi-level palette pleaser.”

Chef Landa’s healthy snack recipe incorporates fresh and dried blueberries with applesauce and other naturally sweet ingredients, nuts, seeds and
soy-bacon in a combination that’s slowly oven-dried.

“We were very impressed with the initiative and inventiveness the Flik school chefs showed in their entries,” says Mark Villata, USHBC Executive
Director. “They proved yet again that blueberries are extremely versatile and fit well into school menus.”

Christian Fischer, Flik Independent School Dining Corporate Executive Chef, was equally enthusiastic about the contest and its results. “We like to
give our chefs challenges that allow them to explore the range of an ingredient, while they maintain Flik’s standards for serving fresh, healthful,
innovative meals. The blueberry contest shows our chefs’ creativity and their dedication to excellence.”

“Blueberry Kitchen” Launches on CIA ProChef Website

dpesce — Thu, 20 Oct 2011 22:52:22 +0000

The U.S. Highbush Blueberry Council (USHBC) announces Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America, a new easy-access online curriculum developed in partnership with the Culinary Institute of America (CIA). The program includes entertaining and informative video instruction by CIA Chef Scott Samuel who demonstrates preparation of 14 innovative blueberry dishes, spanning breakfast, salads, entrees, cocktails and desserts. Designed for chefs, foodservice professionals and culinary educators, Blueberry Kitchen is on the CIA ProChef website at www.ciaprochef.com/blueberries.

Blueberry Consumption Reduces Growth And Spread Of Breast Cancer Tumors In Mice

dpesce — Sat, 01 Oct 2011 22:50:04 +0000

In several studies recently conducted at the Beckman Research Institute at the City of Hope, Duarte, CA researchers found that feeding blueberry powder to mice significantly reduced the growth and spread of triple negative breast cancer cells, a very aggressive form of cancer. Triple negative breast cancer accounts for 10 to 15% of all breast cancer cases and is highly resistant to traditional chemotherapy treatments. The results of this research led by Dr. Lynn Adams, in the laboratory of Dr. Shiuan Chen, are published in the October 2011 issue of The Journal of Nutrition.

U.C. Davis Study Raises Doubts About “Dirty Dozen” List

dpesce — Mon, 01 Aug 2011 22:45:56 +0000

FOLSOM, CA – A study by the Department of Food Science and Technology at the University of California Davis challenges conclusions published by the Environmental Working Group (EWG) that lists blueberries on its “Dirty Dozen” list of fruits and vegetables to avoid.

Spring/Summer 2011: Blueberries Put the m-m-m Back in Summer

dpesce — Wed, 25 May 2011 19:54:33 +0000

Yes! It’s summer and blueberry season is here! Blueberries are little blue dynamos ready to bounce into so many summer desserts, adding their flavor, color and zip. With a stash of fresh blueberries in the fridge, you’re all set to make easy-breezy desserts that require no baking and virtually no time in the kitchen. These desserts all clock in at under 250 calories per serving, so you can say “m-m-m” more often!

Summer 2010: Chillin’ and Grillin: Blueberries Add the Spark

dpesce — Mon, 21 Jun 2010 00:00:46 +0000

With the lazy days of summer, we enjoy long, relaxed evenings with family and friends. These days, many of us are cooking and entertaining at home, and backyard cookouts can be both economical and fun when we use favorite ingredients in interesting new ways.

Spring-Summer 2009: It’s Time for Blueberry Desserts!

dpesce — Mon, 22 Jun 2009 00:00:26 +0000

This season, our markets are brimming with blueberries! You’ll find them in supermarkets, super-stores, roadside stands and farmers markets, ripe and ready to enjoy. Blueberries are not only an American favorite, they’re an important part of the American culinary tradition.

The All-American Blueberry: A Brief History

dpesce — Sun, 21 Jun 2009 00:00:47 +0000

Blueberries are one of only three fruits native to North America (the others are Concord grapes and cranberries), but until fairly recently, the mystery of cultivating plump, juicy blueberries for widespread use remained unsolved.

The All-American Blueberry: A Brief History

Quick Tricks With Blueberries

dpesce — Sat, 21 Mar 2009 00:00:22 +0000

Now you see them, now you don’t. Blueberries are so good, they vanish in a flash. Blueberries are sweet and delicious at any time of day, any time of year. And regardless of their form—fresh, frozen, canned, dried or juice—they give you a load of antioxidants that help keep you healthy.

Winter 2008: Lighten Up in the New Year With Blueberries

dpesce — Mon, 22 Dec 2008 00:00:59 +0000

It’s a new year! Are you ready for a new you? Changing eating and exercise habits isn’t easy, but eating good-for-you foods that are delicious and satisfying can help you stick to your plan and achieve your goals. Blueberries are a great example of a tasty, versatile food that you can enjoy often.