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(PRWEB) January 3, 2004

Art and Cook Love Food, Live Design, And Dream Art

Have you ever seen a cookbook that mixes controversy into its recipes? Have you ever come across a book that combines gourmet dishes, artwork, and political and social commentary? Have you ever experienced a book, beginning with the suggestive and unique packaging it comes in, that contains cutting-edge creative, and provocative contents that simultaneously stimulate, insatiate and exacerbate? Can a single book raise questions, stir emotions, and make you thirst for food and knowledge? Art and Cook may just be this generation’s breakthrough book and it’s aptly labeled by its creators as being the leader of the “Revolutionary Movement.”

Art and Cook: Love Food, Live Design, And Dream Art is not your ordinary cookbook. Nor is it your ordinary art book. In fact, it’s hard to classify, as it consists fully of three integrated parts that overlap, merge and melt into each other. Our life’s art, food and politics are intertwined in a fascinating approach taken by creative talent that until now has remained behind the scenes.

Art and Cook, produced, conceptualized and designed by Allan Ben Studio, Inc. (based in New York City), blends together Surrealism and Dadaism to create original works of art with universal appeal. The publication also draws from pop culture and commercial art in its quest to explore bold directions, unconventional ideas and a fresh, new perspective. It hopes to do what any good piece of art or literature does best: create a dialogue, cause a controversy and make people think differently — or at least make them think, period, about the world around and within them.

Above all, the images in Art and Cook, some haunting in their intensity, raise one? level of consciousness about social, political and moral issues such as world conflict, environmental concerns, animal cruelty and medical and technological advances. The visuals tell a story and, oftentimes, court controversy. It? an invitation for the reader to reflect, learn, think, laugh and view the world through different perspectives.

Sample recipes and images include the following:

n A Middle Eastern Chopped Salad that shows plastic toy soldiers mixed into a salad

n A plump-looking Superman shown next to a strawberry dessert dish shows how Americans have become obese and soft

n A carrot and ginger soup complemented by a photo that comments on deforestation

n A pan-seared tilapia dish with a photograph showing a white man playing a harmonica on top, and a black man eating corn on the bottom, commenting on racism

n A delicious dish of braised short ribs that also makes you question if you’d eat meat knowing instead of a cow it was your pet dog that was being served.

n A grilled sea bass recipe with a fish displayed with a gas mask, commenting on how our polluted oceans are influencing our lives

The book’s publication draws a correlation between food and art in a manner that is fresh, exciting and mind-bending. It’s modern-day avant-garde in its style and approach.

The recipes in this book are complete meals, and the instructions are written simply and effectively to facilitate even the unseasoned cook. The sections of the book have been laid out to enable the reader to enjoy a complete dining experience ?like laying a table ?beginning with the mouth-watering appetizers and ending with rich, sumptuous desserts.

There are delectable soups, scrunchy salads, energizing pastas, soulful vegetarian meals, fresh fish plates, and plentiful poultry and meat dishes.

Porcini Mushrooms with Mascarpone and Herbed Ricotta Stuffed Zucchini Flowers are just a few of the delightful creations gracing the appetizer section, while for dessert, there? Baklava and Espresso Parfait with Meringue Chunks.

Not to be outdone are the stunning works of art that complement and sometimes mirror the food presentations. The works of some of the world? most famous Surrealist and Dadaist artists are visually altered for dramatic effect; inanimate objects eerily resembling prepared dishes are featured; and new bold works of art are presented for the very first time.

The creators of Art and Cook were greatly influenced by dozens of artists, thinkers, celebrities and leaders, and in scores of photographs they pay tribute to people like Man Ray, Marcel DuChamps, Salvador Dali, Christo, Yoko Ono, Stanley Kubrick, Jeff Koontz, Einstein, and Napoleon. Art and Cook also acknowledges the influence and cultural contribution of Cubism, video games, Hiroshima, Russian architecture, racism, war, automation, deforestation, the Internet, French culture, and The Godfather.

The packaging is as unique as the book’s contents. The book, with a cover that features a picture of an eyeball in an egg, is shrink-wrapped. The book is contained inside a large egg carton, which is enclosed by a paper ribbon and all of that is then shrink-wrapped. The book touches upon delicate and fragile topics, much the way an egg must be handled carefully if we don’t want it to break. But of course, as with politically-charged issues, someone usually ends up with egg on their face. All of the layers of packaging serve symbolically to show there are multiple layers and dimensions to our world.

“Art and Cook fuse together in this book, much like everything in life and in America in particular, fuses together,” says Allan Ben Studio Art Director Emmanuel Paletz, who has created Flash Animation Videos for musical bands that include The Cure and actor Keanu Reaves’ Dogstar. “Food, like art, stimulates the mind and the senses.”

Chef Einav Gefen Dubnikov, who has appeared on Good Morning America, says: “The recipes were born from seeing food as art. One should cook only if he loves doing so. Like the saying, ‘You are what you eat’ one can also say: You cook what you feel. That’s what I did here.”

The Dada Movement, introduced at the end of the First World War, in opposition to the war, created art that reflected the ugliness of conflict ?the anti-art. Other forms of art in the 20th century were impacted by the Dada Movement, among them Surrealism, Abstract Expressionism, Conceptual Art and Pop Art.

While Dadaism is devoid of guidelines and structure (as is the case with the title, used in a manner that is grammatically incorrect to summon forth feelings of shock and consternation), Surrealism draws heavily on theories adapted from Sigmund Freud: It fuses together conscious and unconscious realms of experience so completely, joining the everyday rational world in an absolute reality, a surreality.

The creative expressions within the confines of this book (that provide a delicate balance between food and art), like Surrealism and Dadaism, are indicative of a desire to draw from reality, fantasy and personal emotions to create images real or imagined ?all intended to stimulate the senses and nourish the mind.

The recipes in this volume are influenced by food from the Mediterranean and Asia, Continental American Cuisine and Classic French Cuisine. Food, like art, is a representation of beauty and, when expertly presented, a masterpiece in its own right.

Food is much more than necessity. It has a social role to bring families and people together. What one gets from one taste, one look, is universality. A blending together of different flavors and spices, in very much the same way an artist mixes colors in search of depth, meaning and tones to convey meaning, evokes a particular response. This volume exemplifies an exploration into uncharted territory in pursuance of the extraordinary.

“Art and Cook is truly extraordinary,” says co-creator Allan Ben, “because every word and every picture suggests a duality of interpretation. The recipes and images harmoniously fuse a message that is congruent at times, and conflicting in others.”

Perhaps Art and Cook is the only book where you can find Albert Einstein depicted with a milk mustache (presumably from eating Crepe with Vanilla Pastry Cream and Citrus Sauce), along with a recipe that calls for peanuts featured opposite a woman with her bare buttocks highlighted (implying where the fat will go straight to), and a delightful lamb kabob plate that also makes you wonder if it’s healthy to eat animals who graze on artificial grounds.

Whether you consider it an art book or a cookbook — or something bigger — it is sure to cook up plenty of conversations around dinner tables, art galleries and office water coolers for years to come.

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Publication Data: Art and Cook: Love Food, Live Design, And Dream Art by Allan Ben Studio, Inc.; Published 2004 by Digital In Space; 5-color, 157 GSM glossy art paper, 304 pages, including 6 gatefolds; 9×12 Hard Cover; $ 59.95; ISBN: 0-9743089-2-7

Available: http://www.artandcook.com or http://www.amazon.com or at a bookstore near you.

Contact Information: Planned Television Arts

Brian Feinblum 212-583-2718 feinblumb@plannedtvarts.com

ALLAN BEN

Founder and President

Allan Ben Studios, Inc.

Biography

Allan Ben has been described by Studio Photography & Design, as “an artist and a businessman, just as concerned with creating an effective piece, as he is with doing his work, in a way that makes objects emotional.”

The publication refers to the passion Ben brings to his work in his dual role as artist and businessman, since he is the President and CEO of Allan Ben Studio, Inc., and involved in running his business with the same degree of intensity he brings to his photography and design.

After graduating from Manhattan? School of Visual Arts a decade ago with a Bachelor of Arts Degree in Photography, Ben immediately opened his studio in New York City and delved into working in the alluring world of fashion. He has had an eclectic array of clients, including Konica, a major film and camera manufacturer.

Since then he has photographed food, fashion accessories such as boots, wallets, sunglasses, jewelry. He is the creator and driving force behind Art and Cook, which draws the correlation between food an art in a manner that is creative and eclectic. The publication blends together Surrealism and Dadaism to create works of art with universal appeal. He produced, conceptualized and designed Art and Cook over several years.

“This publication is the realization of a dream come true for me,” says Ben. “In all my years of creating, exploring and dealing with the competition all around, I am now involved in a monumental project that is the sum total of all of my experiences.”

Ben, 34, lives in Brooklyn, New York with his wife.

EMMANUEL PALETZ

Art Director

Allan Ben Studios, Inc.

Biography

With over eight years of experience in art direction and graphic design, Emmanuel Paletz has become an expert in various design and animation disciplines, and he is a recognized professional whose work was published in the prestigious book, WWW Design: Flash by Daniel Donnelly. The book recognized Paletz for creating one of the best Web sites from around the world.

Paletz is an award-winning artist whose work was presented at the “New Talent Pavillion” at the Milia ?8 International Interactive Media Exhibition in Cannes, France.

The band “The Cure” commissioned him to create their first ever Flash Animation Video for the Web. Paletz also created the first Flash animation Video for “Dogstar,” actor Keanu Reeve? band.

He currently holds the position of Art Director at Allan Ben Studio, Inc. with responsibility for design, conceptualization and art direction for Art and Cook.

“For me,” says Paletz, “Art and Cook is a connection with the past. My father was a chef. He has passed away. So, I have tried to create a dialogue between him and me.”

Paletz graduated from the Bezalel Academy of Art and Design with a Bachelor of Arts Degree in Design. He also has a degree in Fine Arts. He was one of the founders and the art director of Puzzlehead Ltd., a design agency that focuses on the high-tech industry in the areas of Web site development, graphic user interface, rich media presentation and corporate identity.

Paletz, 34, resides in Manhattan with his wife.

Q&A

When and how did you develop the idea to create Art and Cook, which passionately and uniquely draws the correlation between food and art in a manner that is creative and eclectic? We are artists that wanted to have a photo exhibition about social life, politics, and environment issues. Back into the year of 2002 none of the galleries wanted to exhibit our work, so we thought about a way to show our work in a much more creative way that no artist has thought about.

One day after a gallery slammed the door on our faces, my art director, Emmanuel, said to me: “Let’s go grab a bite.” I remember we were so depressed, while we were eating suddenly I looked at Emanuel and he looked at me and I said: “Emanuel are you thinking about what I am thinking?” Emanuel glimpsed back: “I think I have read your mind this time.” And by the time we were up to desserts, we both agreed that we are heading in a direction of a cookbook. At that moment, at that very place, Art and Cook was born.

The next step was to combine our art with gourmet dining recipes. Of course we didn? have all the ideas yet, but it was a starting point. A half-million-dollar budget had to be set for this project with a crew of 40 people. You could see the results. We set up a new standard for a cookbook. Anybody who is going to create a cookbook will have to meet the new industry standards. We are the first ones who took food and related it to something else rather than to France or Italy or any other country. We are a revolution movement to the art and food books industry. No more will you see just a recipe and next to it a standard food photograph.

Whatever contribution Absolut vodka has made to the beverages industry, and whatever Howard Stern made to the radio industry, Art and Cook has made to the food world. We bring the truth to the plate, now when you eat you know where it? coming from and what the results are, for better or worse. All other cookbooks everything is wonderful romantic, beautiful landscape but its illusion. Art and Cook is telling the truth and there is no reason why we shouldn? say that.

Food brings up memories, adventures, pleasures, and it triggers the brain as the body takes part in this venture. The same goes with art, it reminds you some moments in life are happy others sad, and of the things you enjoy and things that you dislike. Art also gives you moments of thoughts that your body takes over. A painting sometimes takes you to a fantasy like a good dessert. On the other hand, a picture that would touch your heart could take you into a kitchen where you would be the one cutting the onions. And there are times when you get so excited from a piece of art, and that? like eating hot peppers where all your body shakes.

How do you anticipate the public will receive this novel approach of fusing art, food and social issues? It will create a lot of social arguments and quarrels between the way people think. Since the book is dealing with delicate issues some will agree with the point that you need to preserve Mother Nature. This group of people will fall in the same category with Greenpeace. And then there are different groups that will no matter what want to justify their lust to achieve their satisfactions. For example, the El-Matador image — which is on page 235 — shows a matador holding a sore with a red piece of meat instead of a red fabric. WHY DO ANIMALS HAVE TO PAY A HIGH PRICE OF CULTURE? DO DEERS HAVE TO PAY THE PRICE OF WALL DECORE? DOES A COW HAVE TO PAY THE PRICE OF FURNITURE, OR A JACKET?

You say that Art and Cook blends together Surrealism and Dadaism to create works of art with universal appeal. Please explain what those two schools of art are. Surrealism is built on dreams, because of that their work is illogical. They use real elements and distort them and the way they see them. Dadaism uses real elements and combines them to create a conceptual art: the forms stay as they are but the results are different. One of the cornerstones in the Dada movement was Marcel DuChamps. He took a stool and he put on top a bicycle wheel. He uses the elements the way they appear in reality but he combines to create a conceptual art. On the other hand, one of the most popular surrealists. Salvador Dali lives in a world of fantasy in an illusion far away from reality. He took real elements like the clock and distorts it to reveal his dream. Art and Cook is a combination of the logical and illogical connection. You could see the Dada movement expressed on page 253. (Lamb on a Lego Board) These are two elements that are not connected to each other in reality and we didn? distort them but we’ve given them a new spin. The Lego is the grass that symbolizes the substances that we eat instead of real grass or vitamins. We are what we eat and we are what’s eaten by what we eat.

The stunning and thought-provoking images in Art and Cook can be haunting in their intensity and certainly many of them raise one? level of consciousness about social, political and moral issues. What themes do you comment most often on and why?

The most tough and provoking images are in three sections: fish, poultry, and meat. Over there we show the relationship between human and animals. Since animals are living creatures you deal with feelings and emotions. Fish with gas mask, chicken laying on a timer, or a cockfight. These are a few of the images that express the way we treat animals and show our relationship with the environment. Indeed, these are points that are very delicate issues. It’s not that simple to live with the fact that the fish has to live in such a polluted ocean, which comes back to us anyway. And it’s not easy to live with the fact that you need to stuff baby ducks with hormones so you can eat your favorite liver while they have to suffer pain. Why should chickens or dogs have to participate in a cockfight for gambling? pleasures.

You definitely comment on animal rights and animal treatment. What lasting message do you have for people on this topic? Don’t use Mother Nature for your lust; use her for your existence. Mother Nature has given us wonderful things, so why do we have to overuse it or abuse it? Enjoy and appreciate Mother Nature instead of trying to make another dollar. Some people are Dadaists in relation to the nature and some are surrealists. The Dadaist will take the elements in the nature and combine to create a new form of art, while the surrealist will use the elements and distort it. To combine oxygen and hydrogen is very good. It gives us water, but when you take those elements and start to distort it, it could be very destructive.

Our world is filled with conflict and war. More than one recipe in Art and Cook converges on this topic. Describe your favorite photo-recipe that comments on peace and war. We are not a Hollywood movie. In Hollywood the end is always happy. In our book we bring reality to the table. There is no peace in the world; there wasn? at any time in human history and there will not be. There are wars with hopes. On pages 84-85, there is the Middle Eastern Chopped Salad. In the salad bowl you have salad mixed with green solders; the tomatoes are in the color of blood, and the salad looks like a war zone with solders being killed over there. The salads bowl is also made from metal the same way as a war — war is very metallic, it? cold and can harm you. It? also a round bowl that doesn? have a start or an end. We tend to go in circles in our disputes and in how we handle them.

How do you tackle environmental concerns in Art and Cook? On page 57 the recipe is Carrot and Ginger Soup. We make a metaphor by cutting the carrots — it looks like a bench that grows in the ground. We digitally combine the carrots into the chopped trees. Deforestation is one of our biggest environmental concerns. Another example is on pages 180 ?81 “Grave Yard” shows how the safest place for the fish becomes the worst and least protected place for him. Whatever Mother Nature did not cause to happen to the fish, we did.

Medical and technological advances are certainly covered in Art and Cook. How do you feel science and machinery are dehumanizing us? Look at pages 196-197 and see the recipe “Crispy Duck Breast With Mango Relish And Yucca Fries.” We took a baby duck and photographed it in many positions. Then we photographed an open antibiotics pill. Then digitally we combined the two images and it looks like the duck was photograph inside the pill (by the way the colors are stunning and the duck look so sweet). In this image we emphasize how technology could have us grow the duck to an enormous sizes in such a short time to have another zero added onto the bank account, while the animal has to go through a tortured process. Another way to look at it is that we give the animals antibiotics and it all comes back to us eventually. Or when you try to save money and give a cow things to eat things that should not be fed to her, it causes disease all over the world (i.e: Mad Cow Disease).

How did you determine what to include in and exclude from the book? It seems like you can apply this approach to an endless number of topics, right? With Art and Cook we are walking on a very thin rope — and it? very easy to fall. We had to make some important decisions on which ideas to use. After all, it? a cookbook. People still could cook from it. The foods have to look yummy and tasty, while your message has to be delivered. Provocative issues usually get converted into black and white and scaled down so as not to hurt the desire to eat from the recipe. For example, on page 251, in the tribute to Francis Bacon, we had a dilemma on how to present the meat on top of the chair. If the meat would be in color and the blood drips down, no one will have the appetite to eat. That? the beauty of Art and Cook. We found the right balance between the art and the food. One of the images that we decided to exclude from the book was a chicken lying down on a bed of nails. The image is very strong and we don? want to scare the people. The image expresses animal cruelty.

Even the package is unique — the book rests in an egg carton. What is that supposed to symbolize? Since the book addresses many controversial issues and delicate topics, the egg carton box is used to carry fragile content. We needed to find a package that will tell what? inside, and we all know the inside is very fragile. The cover of the book is an egg and inside the egg is a human eye. An egg is a metaphor of something that is developing and is incubating, about to become something else. With an egg in its early stages you can? tell what? inside but after you open it you can tell. Our concept is the egg; it? a beginning of a new language. We also chose to create the packaging from recycled paper to reflect our environmental concerns.

As the president and CEO of Allen Ben Studio, Inc., you and a talented team of creators put Art and Cook together. What was it like to collaborate with others, including award-winning artist Emmanuel Paletz and chef Einav Gefen Dubnikov, who has been featured on Good Morning America? It was a very challenging project for all of us, especially me. I had to deal with the financial aspect as well the creative ideas. The amount of time it took to research and develop the idea was enormous and I still had to keep it within our budget. We had to work as a team to combine and relate the recipe and art and the graphics and the colors — and to stay within our budget. It was hard. It was like producing a movie: we had a lot of unexpected problems. But it was worth it. What matters now is the end result?a masterpiece!

Tell us about your favorite image in Art and Cook. One of our favorite images is on page 30: STUFFED GRAPE LEAF. It talks about Heaven and Hell. Albert Dourer is an artist that lived in the 16th century. He had made an engraving about Heaven. We took the image and we split it into two. The upper part we deleted and we used only the bottom of the etch. In the bottom of the engraving, you can see the bottom part of Adam and Eve. We covered their intimate parts with grape leaves because some say that Adam and Eve didn? eat from an apple, but actually from a grape tree. The recipe is grape too. We took a different image of a couple that eats in the restaurant and we used only their upper body to connect it to Adam and Eve. The concept is that the engraving is Heaven because they didn? sin yet, while in the upper part they do eat, so over there is Hell. That? why we called it Heaven and Hell. The upper part is our world, which is Hell, and the bottom is Heaven.

One of the images features an overweight Superman. What is this supposed to depict?

Obesity. The American icon, Superman, who represents the perfect body shape becomes fat. They all agree that when you eat fat or fast food that? how you are going to end up: fat — and fast! America is Number One in obesity, having the most cases in the world. Americans only make up 5% of the world’s population — but we consume almost 29% of the world’s food.

Another image shows a bullfighter waving raw meat instead of a towel. What type of statement are you making here? A matador is a part of Spain’s culture. Bull fighting is a big event in Spain. Basically the game is about whoever stays a live — it? either the bull or he matador. Here are the game rules: the matador draws the bull’s attention by moving a red fabric. The bull runs towards the red fabric and when he reaches the fabric the matador sticks the sword inside the bull’s body. The bull slowly bleeds to death. The bull gets angry and the game becomes more dangerous. The end of the game is when the bull is losing a lot of blood and collapses. The matador claims. We interpret this game in Art and Cook by having a matador holding instead of a red fabric a piece of meat. We want to see an end to humanity’s cruelty, to his bloodlust. Animals should not have to pay a price because we want a sport or to be entertained.

It looks like you’re telling us through Art and Cook that the world is degrading itself environmentally, abusing animals, too involved in war, and too dependent on technology. How do you hope the dialogue instigated by your book will push forward solutions? Art and Cook will bring solutions by raising the questions. By asking the right questions, we can come up with solutions. The solutions always comes after questions. If there are no questions and everything is nice and filled with glory then you don? need to look for an answer. Art and Cook asks the right questions and every individual has to show responsibility and maturity to answer the questions. The more people that will be exposed to Art and Cook, the more peaceful environment we will have. I think that every person is responsible for his own behavior, even if nobody sees you. Art and Cook is not answering the question that was raised inside; we leave the answers to every one who is exposed to the book. I am sure that everyone will use his own talent and his own judgment to decide what? wrong and right.

You make numerous tributes for — and numerous references to — dozens of other artists and famous people, including Salvador Dali, Man Ray, Albert Hitchcock, Georgia O’ Keefe, Albert Einstein and Stanley Kubrick. Which two or three people influenced your book the most and how did they impact your work? Because we were influenced from the Dada movement and from the Surrealism world, one of the artists that had an impact on our book is Marcel DuChamps. He is a very conceptual artist who uses collages in his work and that? why his inspiring. He takes two separate objects and connects them together to create a new meaning. Nobody in the world so far ever thought to connect art with food in a manner that is so provoking and that? Marcel DuChamps’ concept. We have given a tribute to his work throughout Art and Cook. His seeds are spread all over the pages, especially on page 246, where we took a deer that was wall d?cor and put on his head a bicycle steering wheel. His work influenced us to deliver our message. Our message in this image: we are riding on the animals and encroaching their world.

The design of the book is influenced from the architecture of Daniel Libanskyn (the one who is building on the former Twin Towers site). One of the buildings that he designed influenced the whole design of the book. The building that has scratches on the outside that symbolizes Hebrew letters and has also a unique texture — The Holocaust Museum in Berlin — had a big impact on us. Art and Cook has a graphic design that was influenced by the style of the outside wall. The design of this building contains a sharp edge, not soft. The lines are very sharp and also the meaning of the book is the same: An environmental holocaust is going on today.

How are social issues mentioned in Art and Cook? On page 183 we have an image that is a combination from two images, top and bottom. On the top, is a white man playing the harmonica and in the bottom, a black man is eating corn. The recipe has corn so it is fitted like a laser and it? also a visual comparison that the black man and also the white man are doing the same thing with there hands but for different purposes. The white man, who is on top, is playing the harmonica for his pleasure. You could tell he is not hungry — hungry people can’t play. The black person on the bottom shows an ordinary man eating corn. The corn is cheap and makes you full. The white man has a time for pleasure while the black person has to find sources to survive.

ART and COOK Influential People

The creators of Art and Cook have been influenced greatly by dozens of other artists, thinkers, celebrities and leaders of industry. Below is a brief summary of some of the people that are paid tribute to in the book, as well as a comment from the creators of Art and Cook on how each person influenced them.

Rodin, (Ren? Fran?ois) Auguste 1471 — 1528 Sculptor, born in Paris. He trained in Paris and Brussels, and began to produce sculptures, which, with their varying surfaces and finishes, resembled the Impressionist painters’ effects of light and shade. (Page 47. Opening section to the soups.)

“We took the thinker statue and inside his head we pasted a soup. (So he thinks about soups.) The message here is that on a certain level when you think about future ideas and contemplate the philosophic meaning of things, it could be very destructive. In that case, the thoughts inside the thinker? brain are being cooked. And a soup is a symbol of disorder, chaos and heat ?similar to the cauldron of inner turmoil that burns within each of us.”

Ray, Man 1890 — 1976 Artist. Born Emmanuel Radnitsky, on August 27, 1890, in Philadelphia, the first of four children of Melach Radnitsky, a tailor, and Manya Louria (or Lourie), both Russian-Jewish immigrants. He assumed the single combined first and last name of Man Ray when his entire family adopted the surname Ray in 1911. The family moved to Brooklyn, New York, in 1897, where Man Ray, with family encouragement, early manifested his enduring fascination with gadgets, objects, and inventions as well as with art. (Pages 51)

“We have a close up of a crying eye. ? Glass Tears?is a Man ray work. Instead of tears, we have drops of green lentils. Tears are salted as a soup, so we took the essence of these ideas and we implanted them here. We propose a formula: tears + lentils= soup (tears are water). In Man Ray? work, its different: glass + tears= Dada. All the rest are visual comparisons.”

DuChamps, Marcel 1887 — 1968 Painter. Born July 28, 1887 in Blainville, France, the son of a notary of Rouen. One of Marcel’s brothers, Gaston, known as Jacques Villon, was a painter; another brother, Raymond DuChamps-Villon, was a sculpt

Find More Growing Grapes From Seed Press Releases

(PRWEB) August 13, 2004

As an avid hang glider, John Wickham has spent a lot of time in wilderness areas. Needless to say, there are few places in the urban areas for launching or landing.

“It’s difficult to be out in the wilderness and not develop an appreciation for nature, ” said Mr. Wickham, who was recently elected board chair of the Theodore Payne Foundation for Wild Flowers and Native Plants, which, for forty years, has been devoted to promoting California native plants. “It’s something else to be flying over the chaparral, then to catch bright patches of electric blue ceanothus (California lilac) in full bloom. Besides, it helps to know which plants not to crash into on landing.”

Wickham recalls taking a trip where one of his fellow hang gliding pilots brought along a wild flower book and sat in the back of the truck identifying flowers as they drove to their launch site. He and the other gliders teased her about it. Now, he admits, he would be the one stopping the truck to peer at “grape soda” lupines, blazing stars, owl’s clover, shooting stars, paper bag bush and other native wild flowers.

In July, Wickham was elected president of the board of the foundation. He succeeds outgoing board member, Frances Schneider Liau of Pasadena, who will continue her valued work with as chair of the Archives Committee and as president emeritus. Also elected to leadership positions were Jerry Schneider, vice president; Steve Hartman, treasurer, and Susan Shum, secretary. Also serving on the board is Melanie Symonds.

(PRWEB) December 11, 2004

Chronically ill with Hepatitis-C and facing the prospect of full disability, Pat Baker saw his four-year saga of failed interferon therapy as futile. Fatigued and desperately needing a solution, he turned to OPCs. “2001 was a turning point in my life,” says Pat. “I improved dramatically within four days, and knew I’d keep using this miraculous creation. The first was too expensive, so I set out to make a better and less costly one that actually works better, and founded my own company.” Saratoga Supplements, his steadily growing business, is in Ballston Lake, New York.

The company’s powdered Ultra effective ISO-OPC Solution enters the bloodstream within 20 minutes and attacks the body’s free radicals for up to 72 hours. More quickly and readily absorbed than capsules or tablets, it contains extracts from red wine, pine bark, and grape seed as well as bilberry extract and Vitamins C and E. Customers continually report relief from a full array of afflictions.

The first documented use of OPC was with Native Americans along the St Lawrence Seaway. After decades of research, OPCs have since proven 50 times more effective than Vitamin E and 20 times more effective than Vitamin C in arresting free radicals. They can penetrate the “blood-brain” barrier to protect the brain and central nervous system from free-radical damage. They also maximize other antioxidants’ effectiveness, and combat numerous debilitating conditions. Documented successes keep growing.

Even healthy people following strict diets get too few antioxidants to fight harmful free radicals. The same chemical process that discolors fruits and vegetables, corrodes metals, and crumbles rubber damages human cells too. Environmental pollution, high-fat diets, stress, and sunlight add to self-destructive radicals our bodies and surroundings create. Mainstream medical science substantiates they are primary culprits in degeneration and aging. Bioflavonoids, however, can intervene.

These complex organic plant compounds found in fruits, vegetables, and bark can subdue free radicals and work with other vital antioxidants to protect cells. Of over 20,000 different types, Oligomeric Proanthocyanidins (OPCs) are deemed most effective. Scientists substantiate they are among the most powerful free radical scavengers known.

Dr. Randine Lewis, infertility expert and author of “The Infertility Cure”, has suggested OPCs for years to overcome reproductive organ stagnation. Her patients introduced her to Saratoga Supplements, the first such provider she has recommended. “The addition of OPC to my patients’ dietary and wellness regimen has helped many thousands of women conceive…I hear over and over that Saratoga Supplements assisted them…I have never found a company as reasonably priced and helpful,” noted the highly regarded authority.

For additional information about OPCs, Saratoga Supplement’s products (including ISO-OPC Solution as well its new carrot-powder ISO-Synergy multivitamins and pet products), and testimonials from Dr. Lewis and others regarding their effectiveness, you may visit http://www.saratoga-supplements.com.

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Monterey County, CA (PRWEB) February 4, 2005

This spring, grab the girls and go coastal! Renew and recharge with spiked-up spa treatments, outback equestrian romps, two-for-one golf lessons or a rejuvenating cruise along the world-famous 17-Mile Drive in a classic 1929 Model A reproduction. New: Monterey County Convention & Visitors Bureau’s “Girls’ Goodlife Getaway” package features discounts at 24 area hotels and resorts with value-added deals on sports, spas, wine and culinary adventures throughout the region. Available March 1 through April 30, 2005, the “Girls’ Goodlife Getaway” package can be reserved now at http://www.montereyinfo.org.

Tapping into the booming trend in female-only travel, this sybaritic sojourn along California’s classic corridor packs plenty of punch. Slip into a complimentary Monterey Sea Salt Aroma Bath, ponder the local Pinot Noirs with a crafty Wine Tasting Survival Kit or dice it up via a two-for-one culinary course certain to launch the next Food Network star. Created to seduce every sense, the Girls’ Goodlife Getaway is the ultimate Rx for women seeking a respite.

Affordable Escapes

Stay and save at 24 participating hotels and resorts ranging from classic Victorian inns to four-star ocean-front properties. Depending upon dates, rates start as low as $ 49.00/night (Carmel River Inn). More than seven hotels offer guestrooms for under $ 100.00/night. For a complete listing of hotel properties visit the “Girls’ Goodlife Getaway” package at http://www.montereyinfo.org.

Indulgence on a Dime

Pampering Hits a High Note/Spas Lounge in the luxury surroundings of the newly-renovated Spa at Quail Lodge, Carmel Valley’s legendary retreat offering plush poolside treatment cabanas surrounding a soothing sun-drenched pool. From the signature Epicurean Facial to Quail’s LaStone River Rock Massage, the resort ensures guests check in and check out fully renewed. Deal: With every 50-minute massage receive a complimentary 30-minute Monterey Bay Seaweed Wrap. http://www.quaillodge.com.

Oceanfront, visitors can slip in and chill down to the sounds of the sea while melting away at the top-notch Monterey Plaza Hotel & Spa located on historic Cannery Row. View the world – and a few whales – from the stunning penthouse spa facilities and rooftop sun deck with fireplace. Deal: With every 50-minute spa treatment receive a complimentary 25-minute Monterey Grape Seed Tea Bath. http://www.montereyplazahotel.com.

Certain to swell every sense, Monterey’s Spa on the Plaza is the stop for a plethora of creative treatments mastered by owners Roy and Camille Malcolm. From serenity wraps to freeze dried masks tackling those delicate zones, the 6,000 sq. ft. sanctuary is buzzing with bliss. Deal: With every 50-minute spa treatment receive a complimentary Monterey Sea Salt Aromatherapy Bath. http://www.spaontheplaza.com.

Energia Body Centre at Del Monte Shopping Center is stop for fitness buffs who enjoy pumping up and pampering in one stop. Deal: With every 50-minute massage receive a complimentary Monterey Bay Sea Salt Scrub and free day pass to the fitness center. http://www.energiabodycentre.com.

Wine and Culinary Adventures

From the new River Road winetasting trek to the cache of boutique wineries popping up in Carmel Valley, winetasting in Monterey County is nothing short of world-class. Kick off the adventure with a visit to A Taste of Monterey, one of the County’s top tasting and retail stores stashed along Cannery Row. Deal: Two-for-one winetasting and one complimentary Wine Country Survival Kit to kick off the road trip. Kit includes a six-pack airplane wine carrier to pack those gems home, Monterey Wine Country Map & Guide and travel wine opener. http://www.tastemonterey.com.

Kick it up in the kitchen with a stint at the Culinary Center of Monterey, location for a variety of day courses in a state of the art “Dream Kitchen.” Learn the art of grilling and marinades, beer food, entertaining with ease or cooking for a romantic rendezvous from classically trained chefs. Deal: Two-for-one cooking class. Restrictions and black-out dates apply. http://www.culinarycenterofmonterey.com.

The armchair oenophile can cash in on a regional wine, culinary or agricultural tour and leave the driving to a pro with Ag Venture Tours, one of Monterey County’s top tour operators. Deal: With every half- or full-day tour receive one bottle of Monterey County wine and two wine glasses (per twosome). http://www.agventuretours.com.

Sports and Travel Persuits

Ladies, start your engines! Wind the day away as the sun sizzles into the Pacific with a soothing cruise in a classic 1929 Model A reproduction along the stunning 17-Mile Drive, or hit high gear on a progressive shopping spree from antiquing in Moss Landing to gallery hopping in Carmel Valley. Rev up and recharge in that dream car for a day via Monterey Rent-a-Roadster. Deal: Rent a 1929 Model A Ford Roadster reproduction for two hours and receive the third hour free. http://www.rent-a-roadster.com.

Annie Oakleys meet their match at Holman Ranch, a lush 400-acre retreat tucked deep within Carmel Valley. Once the locale for social parties and Hollywood’s elite, the ranch now offers a gracious equestrian center and event setting certain to blow the hooves off any horse lover. Deal: Two-for-one Hopalong Cassidy one-hour trail ride. http://www.holmanranch.com.

Ranked the top golf destination in the nation, Monterey County puts a new spin on “green with envy” and is a haven for the growing force of female golfers taking to the tees. Soothe your groove and hammer down that handicap at three of the region’s key golf courses including the 72-par Bayonet & 72-par Blackhorse Golf Club. Deal: Tap into top-ranked LPGA instructor Katherine Nino for a two-for-one one-hour golf lesson. http://www.bbhgolf.com.

Located on the 4,366-acre “Canada de le Segunda,” Rancho Canada Golf Club tees up with two 18-hole, 72-par courses graced with gently rolling broad to needle narrow fairways framed by the Santa Lucia Mountains. Challenging play awaits the avid golfer as courses traverses Carmel Valley River in a tapestry of traps and tribulations. Deal: Two-for-one one-hour golf lesson. http://www.ranchocanada.com.

Visitor Information

Monterey County is located 120 miles/192 km south of San Francisco and 345 miles/552 km north of Los Angeles along the classic California corridor. The region boasts 99 miles of prime Pacific Coastline, the Monterey Bay National Marine Sanctuary, three historic missions, 45,000 acres of premium vineyards, 25 golf courses and 250+ accommodations. Monterey County includes the Monterey Peninsula, Big Sur, North County and the Salinas Valley. For a free copy of the Monterey County Travel & Meeting Planner or to book the Monterey “Girls’ Goodlife Getaway” package, visit http://www.montereyinfo.org or contact the Monterey County Convention & Visitors Bureau at 888/221-1010.

Editor Note:

(PRWEB) September 30, 2005

Brisbane, Australia (PRWEB) September 29th, 2005 – The search for eternal youth has eluded us all since well before King Tutankhamen but increasingly, scientists are turning to antioxidants to slow ageing and prevent degenerative diseases. An Australian company has just unlocked something which Egypt’s Boy King overlooked.

After more than 30 years of olive growing, Ray and Julian Archer have put the final touches on their EnvirOléa? system for growing, harvesting and extracting the healing compounds in Olea europaea leaves. Samples have been tested by Dr Lesley Stevenson’s team at the Natural Products Pharmacology Unit at Southern Cross University in the product’s first-ever antioxidant capacity tests. Dr Stevenson and her team are amazed at the results.

What did you discover? “We found that the EnvirOléa? formulated extracts have an extremely high antioxidant capacity. They are almost twice as powerful as the famous natural antioxidant green tea extract and five times more powerful than Vitamin C.” reported Dr Stevenson. “The EnvirOléa? formulated extracts were also far more powerful at quenching the damaging free radicals than much-acclaimed antioxidants such as Grape Seed Extract and Vitamin E. It is a very exciting discovery. Olive Leaf Australia’s EnvirOléa? extract is in an antioxidant league of its own.” said Dr Stevenson.

The breakthrough is great news for natural health care as antioxidants can be used in a wide range of medicines, health supplements, cosmetics, functional foods and drinks to help prevent advanced ageing and cell degradation and to assist in the prevention of a number of degenerative diseases.

Julian Archer of Olive Leaf Australia Pty Ltd described his reaction to the news. “I was totally astounded. We’ve been supplying our “Olive Leaf Australia” brand of extract to the Australian market for four years. We knew there was something very special about it because of the hundreds of success stories we receive from people who use it to dramatically improve their health. Based primarily on word-of-mouth, Australians alone are already spending $ 1 million a month on our extracts.”

Where to from here? “Requests for our EnvirOléa? extracts are arriving from natural medicine and health food manufacturers around the world. We’re working with a team of doctors, cardiologists and professional researchers to start clinical trials on how our extracts can be tailored to relieve a range of serious health conditions.”

Internationally-renowned cardiologist and Mediterranean diet specialist Dr David Colquhoun commented, “This is a truly significant discovery. There are already more than forty completed studies on the effects of olive leaf extract on blood pressure, cholesterol, respiratory problems and immune deficiencies. You don’t need to be a doctor to know that a product with hundreds of times the antioxidant power of extra virgin olive oil is going to be very good for keeping cells young and healthy.”

For additional information on EnvirOléa? extracts contact Julian Archer or visit http://www.EnvirOlea.com

Company Overview:

Rancho Cucamonga, CA (PRWEB) October 24, 2005

Mangosteen is an evergreen tree about 30 to 75 feet tall when mature. The mangosteen tree is a small, slow growing tropical evergreen with leathery, glabrous leaves up to 10 inches long.

Fruits are borne on lateral branches. They have a thick rind, which encloses 5 to 7 fleshy segments, in which the seeds are imbedded. Only about 25 to 30% of the mangosteen fruit consists of the edible pulp or rind, with the remainder comprising the tough, bitter pericarp. Each mangosteen fruit usually varies in weight from 75 to 120 grams and normally contains 2 to 3 well-developed seeds. The pulp, the only part consumed, has excellent flavor, proclaimed by many as the best among tropical fruits. Often two crops per year mature, one in the autumn, and one in early summer. The trees often bear sparingly. The tree appears to be adapted best to strictly tropical areas and requires abundant moisture.

The mangosteen fruit may be the best tasting fruit in the world. The latin name for mangosteen is also Garcinia mangostana. The fruit, which originated in Malaysia, is a little smaller than a tennis ball, with a hard exterior purple shell. The inside contains a luscious white/translucent, sectional fruit with seeds. To open the fruit, cut through the skin only, and lightly pull and twist the fruit apart.

Las Vegas, Nevada (PRWEB) November 15, 2005

While physicians, and especially dermatologists, routinely warn us to stay out of direct sunlight for more 15 minutes without a high SPF sunscreen, more and more interest is developing in how certain fruits and vegetables thrive in the same sunlight with no adverse effect. And the secret may not be locked deep inside the fruit itself, but right on the surface.

The visible sun damage done to our bodies, as well as to the paint on our homes and cars, is due to a process called oxidation. This ongoing chemical exchange results in the loss of crucial electrons in our atoms, producing what is known as “free radicals”. These scavengers then look to steal electrons from other atoms. The result is a chain reaction of electron stealing atoms which, over time, can damage the body’s cellular structure.

But blueberries don’t seem to have this problem.

That’s because they are rich in naturally occurring antioxidants, according to Ron Slavick, founder of Allmera, a nutraceutical research and development company. “What more and more researchers are finding is that the bioflavonoids in certain fruit skins are natural fighters of oxidation.” Slavick goes on to explain that these flavonoids contain spare electrons in their atomic structure that resupply the damaging free radicals with the missing electrons they need, thus stopping the destructive chain reaction.

The flavonoids were first isolated in the 1930s by Albert Szent-Gyorgyi, Ph.D., the Nobel laureate who discovered vitamin C. Researchers have now identified over 4,000 of them in plants. The best dietary sources of these plant pigments come from fruits, teas and soy. The more colorful the fruit, the more likely it contains a high amount of flavonoids. That may explain how they are able to retain their bright colors.

Just how much of these fruits and vegetables we need to consume to realize their benefits is a matter of debate. The National Cancer Institute recommends seven servings a day for women and nine a day for men. And according to http://5aday.gov, “Only 4 percent of men say they eat the 9 servings of fruits and vegetables a day recommended as part of an active lifestyle.” Women did not fair much better with only 19% getting their recommended fruit and vegetable intake daily.

“That confirms our findings as well”, states Slavick. “Men especially aren’t getting the nutrients in their diets that hold some of the greatest promise for continued health.” To counter this trend, Slavick’s research team recently developed a bioflavonoid rich supplement made from extracts of grape seed, blueberries, blackberries, cranberries, pomegranates and green tea. “Our goal was to design an easy-to-take supplement that delivered the equivalent of six servings of fruits, while focusing on those foods highest in their antioxidant properties.” The result was a two tablet a day product called Proleva. (http://Proleva.com)

“The initial anecdotal feedback we’ve received has been very positive”, Slavick continues. “It’s meeting a need in the market for people either too busy or too stressed to find all the different fruits and vegetables research shows they should be consuming each day. I’m hoping it makes a real difference in the health of many Americans.”

With obesity, heart disease and certain cancer rates climbing, many health professionals share Slavick’s desire to counter the effects of free radical damage on the human body. But if mother knows best, then Mother Nature has already found a way to protect her most colorful offspring just fine.

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ORLANDO, Fla., (PRWEB) December 12, 2005

It’s true: where there’s smoke, there’s fire.

Smokey Bones Barbeque & Grill, known for its award-winning slow-smoked ribs and hand-pulled pork, introduces seven new menu items that show the restaurant’s passion for open-fire grilling.

Joining the restaurant’s signature Baby Back and St. Louis-style ribs are these new unique grilled selections:

Grilled Oregon Pear and Spinach Salad: A blend of fresh leaf spinach, grilled pears, seedless grapes and mandarin oranges with roasted pecans, crumbled bleu cheese, red onions and tomatoes tossed in light berry vinaigrette.

Portobello Chicken: Herb grilled chicken breast served over a large Portobello mushroom cap stuffed with spinach artichoke dip and feta cheese, garnished with fresh diced tomatoes and served with grilled flatbread.

Kansas City Flat Iron Steak: A marinated 10 oz. Flat Iron Steak, hand rubbed with Smokey Bones’ signature steak seasoning, grilled and served with roasted Portobello mushroom sauce.

Herb Grilled Mahi-Mahi Sandwich: A grilled herb and garlic marinated Mahi-Mahi fillet served with a Cajun remoulade sauce on a toasted Kaiser roll.

Grilled Chicken Club: Herb grilled chicken breast, peppercorn bacon and Swiss cheese on a toasted French roll.

Smokehouse Burger: A half-pound Angus burger topped with barbequed onions, bacon and cheddar cheese on a toasted Kaiser roll.

Bleu Portobello Burger: A half-pound Angus burger topped with bleu cheese crumbles, Portobello mushrooms and saut

Santa Fe, NM (PRWEB) January 9, 2006

2006 MGA Green Thumb Awards Given to 10 New Gardening Products Five new plant varieties and five new gardening products have won 2006 MGA Green Thumb Awards presented by the Mailorder Gardening Association. Bringing home awards in the Plants, Bulbs and Seeds division were Red and Blue Spring Duet Bulb Bed from Dutch Gardens, Agapanthus sp. ‘Cold Hardy White’ from High Country Gardens, Organic Potato Blossom Festival from Wood Prairie Farm, Brugmansia ‘Inca Sun’ (Angel’s Trumpet) from Logee’s, and ‘Sweet Dream’ Begonia from Dutch Gardens.

Honored in the Tools, Supplies and Accessories division were the Water-Wise Timer from Charley’s Greenhouse & Garden, Pollinating Pals – Mason Bee Nest from The Lawn and Garden Performance Group, The Post? from Telcom, Defense PAC? from The Pond Guy, Inc., and the E-System from Mantis.

Winners of the 2006 MGA Green Thumb Awards were chosen by an independent panel of garden writers and editors. The winning products were selected based on their uniqueness, technological innovation, ability to solve a gardening problem or provide a gardening opportunity, and potential appeal to gardeners.

The MGA Green Thumb Awards recognize outstanding new garden products available by mail or online. The awards are sponsored by the Mailorder Gardening Association, the world’s largest nonprofit association of companies that sell garden products directly to consumers. For more information visit the MGA website at http://www.mailordergardening.com/.

2006 MGA Green Thumb Award Winners ? Plants, Bulbs and Seeds

Red and Blue Spring Duet Bulb Bed

Dutch Gardens

Planting spring-flowering bulbs has never been easier. The Red and Blue Spring Duet Bulb Bed contains a total of 45 bulbs (seven bright red ‘Cassini’ tulips and 38 blue grape hyacinths) beautifully arranged and evenly spaced in a 14-inch biodegradeable planting tray. Just dig a hole, insert the tray and cover it with soil. Planting takes less than five minutes and guarantees a colorful display of flowers next spring. The Red and Blue Spring Duet Bulb Bed sells for $ 24.95 from Dutch Gardens, 1-800-944-2250, http://www.dutchgardens.com/.

Agapanthus sp. ‘Cold Hardy White’

High Country Gardens

A wildflower native to the Drakensberg Mountains of South Africa, Agapanthus sp. ‘Cold Hardy White’ is the first cold-hardy variety of this very popular flowering perennial. ‘Cold Hardy White’ has large umbels of bright white flowers held on sturdy stems over low-growing strap-like deciduous leaves. This delightful new variety grows easily in full sun or morning sun with afternoon shade in average garden soils. It prefers regular irrigation and will reach 15 inches tall and 12 inches wide throughout USDA zones 5-10. Available for $ 7.99 each in premium pots from High Country Gardens, 1-800-925-9387, http://www.highcountrygardens.com/.

Organic Potato Blossom Festival

Wood Prairie Farm

The Organic Potato Blossom Festival is a unique collection of gourmet potato varieties chosen for their exceptional blossom beauty and fragrance. In midseason, enjoy nearly a month of potato blooms in shades of blue, lavender, purple, pink and white. Come harvest time, enjoy a spectacular bounty of rainbow-colored spuds. The six different varieties of potatoes include Red Cloud, Carola, Cranberry Red, All-Blue, Onaway, and Butte. These Maine Double-Certified Organic Potatoes perfectly fill a four by four foot planting bed. The Organic Potato Blossom Festival sells for $ 19.95 from Wood Prairie Farm, 1-800-829-9765, http://www.woodprairie.com/.

Brugmansia ‘Inca Sun’

Logee’s

Brugmansia ‘Inca Sun’ (Angel’s Trumpet) is a new hybrid and a breakthrough in the world of Brugmansias. This prolific bloomer is just two feet tall yet produces dozens of fragrant, soft yellow trumpet-shaped flowers. This variety is also unique because it can continuously bloom from both shoots and spurs. (Typically, Angel’s Trumpets flower, then stop, grow, and flower again.) Because ‘Inca Sun’ continues to grow and flower simultaneously, it is never without bloom. ‘Inca Sun’ was hybridized exclusively for Logee’s by Kyle Courtney of Norwalk, Iowa. Enjoy Brugmansia ‘Inca Sun’ outside in a patio container during the summer and bring it inside for color and form in the winter months. Available for $ 19.95 from Logee’s, 1-888-330-8038, http://www.logees.com/.

‘Sweet Dream’ Begonia

Dutch Gardens

‘Sweet Dream’ is a very special begonia that was developed by the Troch family in Belgium, who are known around the world for breeding fabulous begonias. When breeding ‘Sweet Dream,’ the Troches started with some of the genes from their acclaimed ‘Champagne’ begonia so they knew the new variety would have similar vigor and bloom production. The happy surprise came when the salmon-colored blooms opened and they were fragrant! ‘Sweet Dream’ grows to 8-10 inches tall with a 20-24 inch spread. It grows best in a semi-shady location protected from hot sun. Three bulbs sell for $ 17.95 from Dutch Gardens, 1-800-944-2250, http://www.dutchgardens.com/.

2006 Green Thumb Award Winners ? Tools, Supplies and Accessories

Water-Wise Timer

Charley’s Greenhouse & Garden

The Water-Wise Timer features an exclusive operating schedule that allows water to penetrate soil with less run-off and less evaporation. Automatic intermittent timing turns the water on for five minutes, followed by a 10-minute off cycle, repeating for up to three hours. The timer then shuts off automatically. There are no batteries and no wires to run. Just hook up to standard garden hose connections. The Water-Wise Timer sells for $ 19.95 from Charley’s Greenhouse & Garden, 1-800-322-4707, http://www.charleysgreenhouse.com/.

Pollinating Pals – Mason Bee Nest

The Lawn and Garden Performance Group

The Blue Mason Bee is one of the most efficient pollinators in the garden. Each Mason Bee does the pollination work of 120 honeybees! The Pollinating Pals Mason Bee Nest attracts Mason Bees and provides an environment so they can make themselves at home in your garden. Once living in the nest, the Mason Bees will do their job of pollinating nearby plants, improving the quantity and quality of fruit, vegetables and flowers. Efficacy studies performed in Sweet Cherry Orchards in Ogden, Utah, showed a yield of 31.5 thousand pounds of cherries using the Mason Bee Nest compared with 9.5 thousand pounds of cherries using standard honeybees for pollination. Two sizes of Mason Bee Nests are available?small for $ 19.95 and large for $ 39.95. Available from Organic Control, 1-323-937-7444, http://www.organiccontrol.com/.

The Post?

Telcom

A real granite post weighs up to 400 pounds and can cost hundreds of dollars. Although it looks like genuine granite The Post? is made of rotationally molded polyethylene, so it is lightweight and weatherproof. The Post measures 6 inches by 6 inches by 54 inches tall, making it ideal for a variety of landscape and gardening applications. It can be used as a plant hanger post, a property marker, a mailbox post or a garden water source. Installation is easy?just slide The Post over a 4-inch by 6-inch timber, add accessories and the project is done. The Post sells for $ 99.99 from Telcom, 1-888-899-4216, http://www.telcomgardenproducts.com/.

Defense PAC?

The Pond Guy, Inc.

Defense PAC? was designed to end the guesswork of creating and maintaining a healthy pond ecosystem.This kit provides a simple, easy-to-follow maintenance program to make sure pond water is clean and clear?and stays that way. Defense PAC includes five separate products for optimum pond maintenance. If the water temperature is below 55 degrees, use Seasonal Defense in the spring and autumn. If the water temperature is above 55 degrees, use Clarity Defense, Muck Defense, Nature’s Defense and Stable Defense according to product instructions. The result is a clean, healthy pond. The small Defense PAC (for ponds up to 2,000 gallons) sells for $ 149.99 and the large Defense PAC (for ponds up to 3,500 gallons) sells for $ 198.99 from The Pond Guy, 1-888-POND-520, http://www.thepondguy.com/.

Mantis E-System

Mantis

The Mantis E-System is a revolutionary extended-reach solution that incorporates four separate yard and garden tools into one easy-to-use system. Four different attachments snap into the electric Power Head?a Hedge Trimmer, Pruner, Line Trimmer and Edger. Just plug in the ergonomic Power Head and you’re ready to handle a wide variety of lawn and landscape jobs. The E-System Power Head has a 36-inch-long shaft that lets you easily reach up into tall trees or down to low-growing groundcovers. The Hedge Trimmer attachment can even be adjusted to reach virtually any cutting angle. The Mantis E-System sells for $ 395 plus shipping exclusively from Mantis, 1-800-366-6268, http://www.mantis.com/.

The Mailorder Gardening Association, the world’s largest nonprofit association of companies that sell garden products directly to consumers, sponsors the MGA Green Thumb Awards each year. For more information visit the MGA website at http://www.mailordergardening.com/.

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