March 11, 2015
H&S Bakery, makers of the Schmidt’s line of bread and rolls and one of the largest privately held businesses in the Mid Atlantic, is becoming a cleaner, more sustainable company. The Baltimore based family owned bakery recently opened its newest distribution center, a 36,000 square foot depot in the Hollander 95 Business Park. With the new facility also comes an addition to its truck fleet- 30 new propane-fueled route trucks that will decrease carbon monoxide emissions by 60 percent, nitrogen dioxide by 20 percent while also reducing greenhouse gases by up to 25 percent. As part of the total initiative, H&S/Schmidt has also installed an 18,000-gallon under ground propane tank.?“With this new facility we had the opportunity to better our- selves by offering something sustainable and environmentally-friendly. Additionally, the technology has now reached the point where it’s become cost efficient,” said Chuck Paterakis, H&S/Schmidt VP of transportation and logistics, whose grand- father Isidore Steve Paterakis founded the company in 1943 and whose father, John, remains CEO. The new distribution center, which replaced an old facility in the Fells Point section of Baltimore, is also eco-friendly, having achieved two “gold stars” from Baltimore City’s Green Building Standards.?The East Baltimore depot is one of seven that H&S/Schmidt operates in the Mid-Atlantic and the only one currently utilizing propane trucks. Sixteen more trucks have been ordered and if the company can gain the efficiencies it seeks, H&S will likely expand its propane fleet to other depots that supply retailers and foodservice operators with H&S and Schmidt products. There are currently about 400 routes (and about 600 trucks) in the company’s system that covers a marketing area from Virginia to metro New York. In choosing propane over other possible alternative fuels (com- pressed natural gas, electric, etc.), Chuck Paterakis researched all potential opportunities and chose propane over the others for several reasons. “First it was extremely environ- mentally friendly. And it was also significantly cost efficient over diesel and gasoline (propane sells for about $1.36 a gallon, including Maryland tax). As an emerging technology we recognized that both state and federal grants were available which was certain- ly another incentive,” he noted. “This is more than just our company seeking to improve the environment,” explained J.R. Paterakis, the company’s VP-sales & marketing. “It’s important to us and also important to all our customers, whether they are food retailers, government agencies or foodservice organizations. They are also requesting that their vendors develop strategies that will help the way we all live.”
January 15, 2015
DECREASED MORTALITY RISK SEEN FROM EATING WHOLE GRAINS... According to an article written in a newsletter by released by Sosland Publishing it has been established that eating whole grains may decrease the risk of overall mortality by up to 9%. This was discovered in a study from the Harvard School of Public Health involving more than 118,000 people. The risk of death from cardiovascular disease in particular dropped by up to 15%. Results of the study appeared on-line Jan. 5 in JAMA Internal Medicine. While previous studies associate whole grain intake with a lower risk of diseases such as type 2 diabetes and cardiovascular disease, the Harvard researchers found for each serving of whole grains, the overall death risk dropped by 5% and by 9% for deaths related to cardiovascular disease. “This study further endorses the current dietary guidelines that promote whole grains as one of the major healthful foods for prevention of major chronic diseases,” said Qi Sun, assistant professor in the Department of Nutrition at the Harvard School of Public Health and senior author of the study. The study also involved researchers from the Albert Einstein College of Medicine in New York, the National University of Singapore and Brigham and Women’s Hospital in Boston. With all the controversial information it is studies like these that continue to reaffirm an age-old truth; grains are a fundamental part of a well- balanced and healthy diet.
December 02, 2014
CONSUMER REPORTS STORY RAISES DOUBTS ABOUT GLUTEN FAD…
An article published on-line Nov. 21, 2014 in Consumer Reports claims a gluten-free diet may not improve physical or mental health even though many Americans believe
such a diet will.
A gluten-free diet potentially may lead to a deficiency in certain nutrients, weight gain and exposure to arsenic, according to the article. “Just as fat was vilified in the
1990s and carbs have been scorned more recently, gluten — a protein found in
wheat, barley and rye — has become the latest dietary villain, blamed for
everything from forgetfulness to joint pain to weight gain,” the article said.
The Consumer Reports National Research Center surveyed more than 1,000 Americans and found 63% said following a gluten-free diet would improve their physical or mental health. They said they believed a gluten-free diet would provide such benefits as better digestion and gastrointestinal function, healthy weight loss,
increased energy, lower cholesterol and a stronger immune system. The article,
however, points out many gluten-free foods are not enriched or fortified with
nutrients such as folic acid and iron. Also, gluten-free foods may contain extra
fat, sugar or sodium to compensate for lack of taste.
GAINING WEIGHT AFTER GOING GLUTEN-FREE
In regard to weight gain, the article cited one study of 369 people with celiac disease
in which 42% of those who were overweight or obese lost weight after almost three years on a gluten-free diet and 27% gained weight.
People with celiac disease must follow a gluten-free diet. In another study, 82% of the people who were overweight gained weight after starting a gluten-free diet.
Consumer Reports found gluten-free products were more expensive than their regular counterparts in every category except ready-to-eat cereal. For example, brownies made from a regular Duncan Hines mix cost about 8c per serving while brownies made from a Betty Crocker gluten-free mix cost about 28c per serving.
The National Foundation for Celiac Awareness, Ambler, Pa., earlier this year also commented on a gluten-free diet. “Though some gluten-free options are healthful, eliminating gluten when people do not have a medical necessity for doing so is unwarranted,” said the Foundation.
As published in the Bakery Production and Marketing Newsletter - November 28, 2014
April 10, 2013
H&S Bakery Inc.
Always Thinking Fresh
The story behind H&S Bakery Inc. (H&S) is the epitome of the classic American Dream. The Paterakis family and the Tsakalos family emigrated separately from Greece to the United States in the early 1920s, seeking a better life for the next generation. A few decades later, two of the families’ children met and married. The union between Harry Tsakalos and Liberty Paterakis sparked an idea for a business between Harry and his father-in-law, Isadore (Steve) Paterakis, and they opened the doors of their first bakery in 1943, naming it using their first initials...Read Full Article
October 17, 2012
“There is no evidence to suggest that following a gluten-free diet has any significant
benefits in the general population.” That is the finding of a study published in the
September 2012 issue of the Journal of the Academy of Nutrition and Dietetics.
The study was written by Glenn A. Gaesser, a professor at Arizona State University,
and Siddhartha S. Angadi, a postdoctoral scholar at the University of California,
Los Angeles, School of Nursing. For those without celiac disease or gluten
sensitivity, gluten-free dieting “may adversely affect gut health,” the authors
Noting that gluten-free dieting has gained considerable popularity,
they said additional research is needed to “clarify the health effects of gluten
and potential consequences of avoiding gluten-containing grains.” While no data
have been published to support a weight loss claim for going gluten free, there
are several studies of celiac patients that suggest body mass index status may
deteriorate for those on a gluten-free diet.
The study also identifies a number of potential health benefits associated with gluten
that could be imperiled on a gluten-free diet. “Gluten-rich grains, especially wheat,
may have health benefits attributable to naturally occurring fructan-type
resistant starches as well as gluten itself,” Dr. Gaesser said. “By creating a
healthy composition of colon bacteria, whole grain wheat products may protect the
gut from some cancers, inflammatory conditions, and cardiovascular disease.
Gluten, and one of its component proteins gliadin, may contribute to blood
pressure control and immune function. Because wheat is the main source of gluten
in the American diet, these studies may help explain the consistent findings of
health benefits of whole grain consumption.” Dr. Gaesser, who has been an
outspoken critic of anti-carbohydrate dieting, is the advisory board chairman of
the Grain Foods Foundation. He was engaged by the G.F.F. to review the scientific
literature associated with gluten-free dieting. In an introduction, Dr. Gaesser
said the top reason consumers cite when purchasing gluten-free products is that
“they are perceived to be healthier than their gluten-containing counterparts.”
reprinted from Bakery Production & Marketing Newsletter Aug. 31, 2012
September 10, 2012
Harry Tsakalos, co-founder of H&S Bakery, died of natural causes Thursday, September 6, 2012 in his Harbor East residence. He was 93.
The son of Greek immigrant parents, Nicholas and Rodanthi, Harry was born in Vandergrift, Pennsylvania on February 17, 1919 and raised in Weirton, West Virginia. He was the second oldest of nine brothers including Peter, Markos, Andrew, George, James and Charles. His brother James survives him.
Harry worked as a truck driver for Athens Bakery where he met Isidore “Steve” Paterakis. Steve was a baker and through him Harry met his future wife, Steve’s daughter, Liberty Paterakis. Harry and Liberty married in 1942 and they had their only child Nicholas the following year.
Mr. Tsakalos and Mr. Paterakis purchased Olga and Son Bakery in East Baltimore in 1943 and reopened under the name H&S, after themselves, the “H” being Harry and the “S” for Steve. Mr. Paterakis, his wife Kyriaki and their son John made Italian bread by hand and baked it in a brick flat-hearth oven. Mr. Tsakalos drove the company’s sole delivery truck, handling all wholesale and home delivery service.
Upon Steve Paterakis’ passing in 1953, H&S continued to grow through the dedicated efforts of his son-in-law Harry and son John Paterakis. The company continues to be family owned and operated by Mr. Tsakalos’ son, Nicholas and by John Paterakis and his four sons Steve, Bill, John and Chuck. Mr. Tsakalos’ three grandsons Harry, Michael and Christopher continue as the third generation working for the company.
Mr. Tsakalos was a parishioner of the Greek Orthodox Cathedral of the Annunciation in Baltimore. He and his family were responsible for the establishment of the Annunciation Orthodox Center and numerous other projects of the community. He was regarded as one of the pillars of the Greek American community. In 1981, Harry was bestowed with the title of Archon of the Ecumencial Patriarchate, one of the highest awards offered to a layman.
Mr. Tsakalos received many awards of recognition for his philanthropic ways including his support of the local Greek Orthodox churches as well as in Greece. He also was an active member in the American Hellenic Educational Progressive Association (AHEPA) and other charitable organizations.
Mr. Tsakalos is survived by his wife of 70 years Liberty (Paterakis) Tsakalos; son Nicholas and daughter-in-law Jeanne Tsakalos, grandsons Harry, Michael and his wife Sylvia, Christopher and his wife Triantafilia, as well as 4 great grandchildren, Nicholas, Jacob, Mixalitsa and Elijah, his younger brother James Tsakalas, many nieces, nephews and godchildren. He will be greatly missed.
March 19, 2012
Make Half Your Grains Whole - 10 Tips to Help You Eat Whole Grains
Any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases.
1. Make Simple Switches: To make half your grains whole grains, substitute a whole-grain product for a refined-grain product. For example, eat 100% whole grain bread or bagels instead of white bread or bagels, or brown rice instead of white rice.
2. Whole Grains can be Healthy Snacks: Popcorn, a whole grain, can be a healthy snack. Make it with little or no added salt or butter. Also, try 100% whole-wheat or rye crackers.
3. Save Some Time: Cook extra bulger or barley when you have time. Freeze half to heat and serve later as a quick side dish.
4. Mix it up with Whole Grains: Use whole grains in mixed dishes, such as barley in vegetable soups or stews, and bulger wheat in casseroles or stir-fries. Try a quinoa salad or pilaf.
5. Try Whole Wheat Versions: For a change, try brown rice or whole-wheat pasta. Try brown rice stuffing in baked green peppers or tomatoes, and whole-wheat macaroni in macaroni and cheese.
6. Bake up some whole-grain goodness: Experiment by substituting buckwheat, millet, or oat flour for up to half of the flour in pancake, waffle, muffin or other flour-based recipes. They may need a bit more leavening in order to rise.
7. Be a Good Role Model to Children: Set a good example for children by serving and eating whole grains every day with meals or as snacks.
8. Check the Label for Fiber: Use the Nutrition Facts label to check the fiber content of whole-grain foods. Good sources of fiber contain 10% to 19% of the Daily Value; excellent sources contain 20% or more.
9. Know What to Look for on the Ingredient List: Read the ingredients list and choose products that name a whole-grain ingredient FIRST on the list. Look for "whole wheat", "brown rice", "bulger", "buckwheat", "oatmeal", "whole-grain cornmeal", "whole oats", or "wild rice".
10. Be a Smart Shopper: The color of a food is not an indication that it is a whole-grain food. Foods labeled as "multi-grain", "stone-ground", "100% wheat", "cracked wheat", "seven-grain", or "bran" are not usually 100% whole-grain products, and may not contain ANY whole grain.
Source: www.MyPlate.gov DG TipSheet No. 4
February 16, 2012
February is American Heart Month and in recognition, the Grain Foods Foundation would like to discuss some of the simple steps you can take to keep your ticker healthy. According to the Centers for Disease Control and Prevention, more than 27 million American adults are living with heart disease, making it the leading cause of death in the United States. This sobering fact is magnified when you consider that heart disease is largely a “lifestyle disease” that can be prevented by making some basic lifestyle changes.
The top three changes include smoking cessation, increasing physical activity and eating a healthful diet. And, given the connection between whole grains and heart health, we’re going to focus on the dietary changes you can make to reduce your risk of heart disease.
One of the most popular heart-healthy diets is referred to as DASH (Dietary Approaches to Stop Hypertension). The plan is rich in fruits, vegetables, low-fat dairy, lean protein and grains; in numerous studies, it has been shown to lower blood pressure and improve cholesterol. In fact, it was recently named by U.S. News & World Report’s panel of experts as the “Best Diet Overall” because of its nutritional completeness and safety. Grains are a cornerstone of the regimen, and while whole grain consumption is particularly encouraged, it does allow for a mix of whole and enriched grains.
So, what exactly is a “whole grain”… and more importantly, what should you look for at the store?
Whole grains are composed of the entire kernel and are an important source of antioxidants, fiber, B vitamins, vitamin E and magnesium. There are many choices to suit anyone’s tastes – popular options include whole wheat, barley, brown rice, quinoa, bulgur, millet, wheat berry, whole rye, and oatmeal. When shopping for whole grain foods, a good rule of thumb for identifying them is to look for “100% whole grain” on the label. Also, check the product’s ingredient list, making sure the whole grain ingredient is the first mentioned.
It’s never too late to make strides to a healthier heart. This American Heart Month, take the first step by improving your diet and including more whole grains. With so many delicious choices, the options are endless!
Source: Grain Foods Foundation Progress Report February 2012 Gowiththegrain.org sixservings.org
February 07, 2012
Schools will be required to offer only whole grain-rich products by the 2014-15 school year as part of the new nutrition standards for school meals set forth late last month by the U.S. Department of Agriculture.
In the meantime, beginning this fall whole grain-rich products must make up half of all grain products offered to students, and refined grain foods that are enriched still may be included in the school menu.
The changes are designed to improve the health of nearly 32 million children who eat lunch at school every day and almost 11 million who eat breakfast. The meal requirements are a key component of the Healthy, Hunger-Free Kids Act that was introduced in 2010.
“Improving the quality of the school meals is a critical step in building a healthy future for our kids,” said Secretary of Agriculture Tom Vilsack. “When it comes to our children, we must do everything possible to provide them the nutrition they need to be healthy, active and ready to face the future — today we take an important step towards that goal.”
For the most part, the final rule set forth by the U.S.D.A. regarding grains was in line with the department’s earlier proposed rule. The new rule requires that after the first two years of implementation, all grains offered to students must contain at least 51% whole grains with the remaining grain content enriched.
…VARIOUS WAYS TO MEET NEW REQUIREMENT.
The guidance states that the serving of the food item must meet portion size requirements for the grains/bread component outlined by the F.N.S. and at least one of the following:
(a) the whole grain per serving must be equal or greater than 8 grams; (b) the product includes the following F.D.A. approved whole grain health claim on its packaging, “Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of heart disease and some cancers.”; or (c) product ingredient listing lists whole grain first, specifically non-mixed dishes like bread or cereal and mixed dishes such as pizza or corn dogs.
The U.S.D.A.noted that for foods prepared by the school food service, the recipe is used as the basis for a calculation to determine whether the total weight of whole grain ingredients exceeds the total weight of non-whole grain ingredients.
“While children generally eat enough total grains, most of the grains they consume are refined grains rather than whole grains,” the U.S.D.A. said. “Whole grains (e.g., whole wheat flour, oatmeal, whole cornmeal, and brown rice) are a source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber.
Evidence suggests that eating whole grains in nutrient dense forms may lower body weight and reduce the risk of cardiovascular disease. Currently, schools may offer enriched or whole grains, and are allowed to offer enriched, refined grains only.
Therefore, this final rule establishes a minimum whole grain-rich requirement in the N.S.L.P. and S.B.P. to help children increase their intake of whole grains and benefit from the important nutrients they provide.”
source: Bakery Production and Marketing Newsletter, January 27, 2012
Sosland Publishing Company