Kozuba & Sons Distillery Vodka 101

Vodka 101

Learn the history of Vodka and how Poland created one of the most popular drinks today. Our distiller, Maciej Kozuba will be answering questions and helping understand how the distillation process works while on a guided tour of our distillery.

We will test your knowlege of vodka & the grains used to produce them with a guided tasting.

Our mixologists will teach you how to create a unique cocktail, as well as a classical-style cocktail to make at home.

A bottle of our Vodka made here at the distillery is incuded in the ticket price for you to take home.

Polish tapas will be served that will go perfectly with our vodkas.

Tickets are very limited!

Organizer of Kozuba & Sons Distillery Vodka 101

Founded in 2005 in Poland, Kozuba & Sons is a family-run distillery that produces premium spirits. Now at home in St. Petersburg with over 11 years of experience, the Kozubas are focused on sharing their passion with the American market, beginning with Florida. Kozuba & Sons hand-crafted, small batch spirits are made from the finest ingredients, using meticulous processes. Each bottle possesses the trademark Kozuba essence: a striking combination of quality, craftsmanship, and taste.

Kozuba and Sons Distillery – Vodka 101

Vodka 101

Learn the history of Vodka and how Poland created one of the most popular drinks today. Our distiller, Maciej Kozuba will be answering questions and helping understand how the distillation process works while on a guided tour of our distillery.

We will test your knowlege of vodka & the grains used to produce them with a guided tasting.

Our mixologists will teach you how to create a unique cocktail, as well as a classical-style cocktail to make at home.

A bottle of our Vodka made here at the distillery is incuded in the ticket price for you to take home.

Polish tapas will be served that will go perfectly with our vodkas.

Tickets are very limited!

LOCATION:

Kozuba and Sons Distillery

1960 5th Avenue South

Saint Petersburg, FL 33712

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DATE AND TIME

Fri, September 1, 2017

6:30 PM – 8:00 PM EDT

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REFUND POLICY

Refunds up to 7 days before event

Grab Your Significant Other And Share Some Of These Valentine’s Day Specials And Meal Deals

People love to go out to dinner for Valentine’s Day, and that means restaurants are competing for your business. If what you and your significant other share is a love of frugality, the holiday is a fine time to find discounts and deals on meals out. Or heart-shaped pizzas.

Free Food With a Catch

Auntie Anne’s: Buy one, get one free heart-shaped pretzels (see below) on Feb. 14 as long as you’re a member of its Pretzel Perks rewards program. You need to have already downloaded the app and joined the program before Feb. 12.

Mimi’s: Get a free entrée on your next visit after leaving a note for someone you love on the chain’s Facebook page. There’s also a deal where couples can get a three-course meal for free if they get engaged at Mimi’s on Valentine’s Day, if they have the ring on hand. Couples who get engaged at Mimi’s restaurants on the holiday can post a photo on the chain’s Facebook page to enter to win a $500 gift card to the restaurant, or anyone can enter the drawing by following the instructions on the contest page.

Qdoba: The “Qdoba For a Kiss” promotion is essentially a buy one, get one promotion where you get the freebie if you smooch a loved one. Or a stranger. Or yourself, presumably, if you’re eating two burritos.

Schlotsky’s: The chain will give away 100,000 free bottles of hot sauce at its restaurants while supplies last. (Warning: auto-play video at that link.) Not all locations are participating, so check before you go.

Shoney’s: Customers who get the “all you care to eat” Food Bar will get free hot fudge cake. The Valentine’s Day version of the bar costs $24.99 per couple, and $12.99 for singles.

Holiday-Themed Stunt Food

Auntie Anne’s: They’re calling these “heart-shaped” pretzels, but they just look like slightly narrower pretzels than normal to us. They’ll only be available on Feb. 14.

Dunkin’ Donuts: They have heart-shaped donuts, as well as an Instagram-based contest where people are encouraged to share their love stories that involve Dunkin’ Donuts, and we are fairly certain they have to describe the love between two people, not a person and a donut.

Papa John’s, Papa Murphy’s, Pizza Hut, and Valentino’s: All of these chains are reportedly offering heart-shaped pizzas this year; check with your local restaurant to make sure they’re taking part first. Local pizzerias or your favorite regional chains might be taking part as well, but prepare for disappointment.

What we’re saying is that maybe you shouldn’t get your hopes up too much if you order one of these.

If you lived in Israel, you and your sweetheart could enjoy a special Burger King Adult Meal promotion, which includes two Whoppers, two fries, two beers, and what BK refers to as “A romantic ADULT TOY.”

If you know of another holiday deal at a national or regional chain that we left out, please let us know!

Ranking The Best Super Bowl Party Food

The Super Bowl is a celebration. It is a celebration of the two best football teams in the NFL. Maybe more so it is a celebration of American capitalism and commercialization. But most of all, it is a celebration of food.

The Super Bowl is gluttony in all forms and is meant to be enjoyed as such, which is what makes Super Bowl parties so fun. A great Super Bowl party starts with great food, but there are certain criteria that must be met.

Most Super Bowl parties do not have the appropriate number of seats or table space for the number of guests that will be arriving. So, your food options have to be considerate of the fact that many people will be eating sitting somewhere without a table to set their plate down on or just standing up. That means things that require two utensils to eat must be out. If you can’t eat it while holding the plate or bowl in one hand and one utensil in the other, it needs to be scrapped.

Also, shelf life is crucial. If it can’t be served cold, at room temperature or easily kept warm, then it’s not going to go over well. People want to be able to go grab some food as they please and come back throughout the game. The main course, if served exclusively at halftime, can be the exception to this rule, but even then you’ll have grazers who want to loop back for more in the second half.

There are certain things you’re going to have that don’t get ranked. The ubiquitous veggie tray. Is it necessary? Probably. Is it good enough to find its way onto this list? Absolutely not. Don’t yell at me about that, it’s not my fault you think celery and carrots are better than chips and dip. You’re only lying to yourself.

There are many different kinds of Super Bowl party foods, so I’ve broken up my rankings into a few categories, because it isn’t fair to compare a dip to a main course. So, without further ado and the above criteria in mind, here are the best Super Bowl party foods, ranked.

Chips

5. BBQ: No one complains about BBQ flavored chips. They’re the solid rotation player of the chip game. They aren’t super versatile for dipping, but on their own, they are very good. Sour cream & onion was the other consideration for this spot, but BBQ is the way to go. I love salt and vinegar, but that’s a much more niche market and you can’t serve that alone.

4. Ruffles: Ruffles are very good with certain dips (we’ll get to dips in a minute). So there’s some versatility there, and I also like the crunch of a crinkly chip more than a standard potato chip. Also, Sour cream and cheddar Ruffles are amazing, so if you’re going standalone, they work great. Also, don’t confuse Wavy Lay’s for Ruffles. Wavy Lay’s lack the structural integrity to handle a thick dip.

3. Doritos: Cool Ranch Doritos are among the best chips ever. Don’t @ me. Nacho Cheese is fine. Sweet, Spicy Chili is quite good, but Cool Ranch is the best.

2. Fritos: My hot chip take is that Fritos are wildly underrated. They’re delicious on their own, and Fritos Scoops are the best chips for dipping into non-salsa/queso dips. If you have a buffalo chicken dip or something of the sort popping at your party, please provide Fritos Scoops.

1. Corn/Tortilla: There will be no surprises here. You best have some corn chips or tortilla chips at your party. I don’t care what brand. Load up on the Santitas for all I care. They’re delicious and only $2 a bag. No one will judge you for not breaking the bank on Tostito’s or Mission. Hell, if you buy Mission chips for a party I will assume you make six figures a year and I won’t feel bad for leaving with food I didn’t even bring to the party when it’s over.

Dips

5. Guacamole: Some people like guacamole too much. It is good and it should be at your party, but it is not the most elite of the dips. Guacamole is fine, but I am first and foremost a fan of spicy dips, so guacamole works as a great cooling agent and secondary dip. This is my strongest dip take and it will anger people and I do not care. I stand behind it.

4. French Onion: Another dip that offers a cooling element, but this is one of my very favorites. However, the reason French Onion dip falls behind the others is twofold. First, French Onion dip requires Ruffles or a strong crinkly potato chip to maximize it’s deliciousness. Therefore, versatility with what you can dip in it is less than some others. Second, there is a threshold for too much French Onion dip. It’s delicious, but at some point, you cannot consume anymore. The flavor is just so strong. That keeps it from being the main dip, and therefore it cannot find its way into the top three.

3. Salsa: Don’t look past the classic. There are very few things better than a good salsa. If a salsa has the right balance of heat and flavor, it earns its spot near the top of the dip rankings. Salsa is versatile with its usage too, which helps its cause. It can go from dip to topping for a main course or side dish very easily.

2. Buffalo Chicken: I am from the South and therefore have a predisposition to love buffalo chicken dip. I can’t help it. You can make it in a crock-pot and then just serve it straight out of that while set on warm for easy access and to keep it the proper temperature. Throw some Fritos or tortilla chips next to it and be done.

1. Queso: The best dip. I will not stand for other arguments. You can get wild and throw some meats in there if you want, it’s the Super Bowl, why not make it Fundido. Throw this in a crock-pot to keep it warm and people will be happy. However you do it, a strong queso is the best Super Bowl dip.

Appetizers

5. Potato Skins: Potato skins are great. They have potato, cheese, bacon, sour cream and maybe some other goodies. That’s wonderful. However, the shelf life of a potato skin is approximately 15 minutes. After that, even if being heated, it takes a drastic downward turn. Great upside here, you just have to make sure they get out to the people fast enough.

4. Mozzarella Sticks/Jalapeno Poppers: I’m lumping all fried cheese elements together because this is my list. Both of these are great, but like the potato skins, the shelf life is your issue. Once that cheese congeals, it’s a wrap, and if you try to keep them warm for a long time they lose the crunch on the outside.

3. Pigs In Blankets: I love pigs in blankets. They’re a delightful little snack that you don’t need a utensil for and they won’t drip anything on you like any of the other options with melted cheese. They also have a longer shelf life than either of the above options. While best when hot, they are more than fine when room temp and can be easily reheated.

2. Chicken Tenders/Nuggets: Get you a tray of chicken tenders or nuggets from Chick-Fil-A (or any reputable chicken source) throw a few sauces out there and be done with it. People will eat them hot or room temp without too much complaint.

1. Sliders: I’m a big fan of sliders in all of their forms (beef, chicken, pork, whatever). They’ve got a longer shelf life than the things with melted cheese and is easier to keep warm. You can also let people throw on their own toppings for the customizable aspect not quite as available with the tenders and nuggets.

Main Courses

5. Pizza: It’s impossible to go wrong with pizza. You order a bunch, keep them in the oven to stay warm and break them out as you go. There’s all kinds of variations you can get to please everyone. I get the allure of pizza for the big game. It’s easy, no one will be mad, but I think you can do better for the main course.

4. Jambalaya: Lowkey, one of my favorite Super Bowl parties was the Saints-Colts game so the food theme was New Orleans and we had Jambalaya as the main course. It’s a hearty meal that’s easy to serve in the buffet line. Scoop it into the bowl, grab a fork or spoon and roll out. It’s easy to eat sitting or standing and has all those good meats and spices. I highly recommend Jambalaya.

3. Chili: Similar benefits of Jambalaya, as it’s easily prepped before the game and kept warm until it’s time to serve and then it’s just an easy roll through the buffet line. Keep some shredded cheese, onions, hot sauce, sour cream and oyster crackers at the end of the line for people to top it off and you’re good to go. Also, chili is just one of the best foods, period.

2. Taco/Nacho Bar: The versatility of the taco bar is great. You put out some shells, tortillas and you already have the chips so people can go tacos or nachos depending on how they’re feeling. It’s the most customizable of all the foods for different people to get what they want. You put out some ground beef and shredded chicken for meat options, some beans and then all of your topping options. Everyone loves tacos and if for some reason someone doesn’t then they honestly don’t belong at your Super Bowl party.

1. Chicken Wings: The gold standard and the original football watching food. Chicken wings are simply the best. A good hot wing is impossible to beat. For those afraid of the spice, toss up a few that are honey bbq or something. Put out some ranch and blue cheese dressing and your job is done. They’ll stay hot and good in an aluminum foil tray over low heat, so shelf life is a non-issue.

New App Recommends Food Based On Your Emotions

If only there was an app that could stand in for your best friend, telling you when to eat foods to boost your mood.

Good news: there is!

Scientists at Oxford University are getting ready to roll out an app that suggests foods based on your facial expressions. This “mood mapping” enables the app to recommend foods like walnuts when it senses you’re sad, or dark chocolate when you’re stressed.

Professor Charles Spence, one of the researchers behind the app, says there is a growing body of evidence that demonstrates that your mood has a significant impact on your taste and smell. 

It can deaden or liven the effect of both —  a reverse of this is also believed to be true, that food can have a number of affects on your mood.

Spence is the same guy who led a study that revealed how your environment affects the taste of wine back in 2014.

He’s now working with food delivery service Just Eat to launch the app, which can detect a number of emotions, including anger, sadness, joy…and even more nuanced feelings, like disgust, fear and surprise.

The app was tested this past weekend, with an official launch planned for later this year.

Win a Night Inside a Taco Bell

Not since that night in college when we smoked way too much have we thought about spending a night inside a Taco Bell. Then, while scouring Airbnb for unique stays, the thought crossed our minds again, when we came across this listing. Taco Bell wants to give you a SteakCation. One lucky winner along with three of their friends will travel to Ontario for an overnighter in a Taco Bell. But fear not! You won’t be sleeping on freshly mopped floors or in booths, Taco Bell has decked out the location with bunk beds, a big screen, video games, and plenty of their new Steak Doubledillas to keep you happy. Plus, a Taco Bell Butler will make sure you’re taken care of during your stay. The only requirement is that you Live Más.

taco-bell-steakcation-2

Global Hunger Will Drop To Its Lowest Levels Ever This Decade

Major improvements in global food security over the course of the next decade should see hunger levels drop sharply in developing countries, as people are better able to obtain and afford food, the US Department of Agriculture (USDA) has predicted.

According to new projections, dropping food prices and rising income levels will improve food security in 76 low- and middle-income countries. Right now, 17 percent of the population in developing countries overall don’t have adequate access to food, but by 2026, that number should drop to just 6 percent, says the USDA.

That’s a pretty staggering decline, reflecting a fall of 59 percent in the overall amount of people who don’t have enough to eat. That means we’re looking at world hunger dropping from some 609 million people in 2016 to a projected 251 million by the end of the decade.

As the USDA acknowledges, it’s important to remember that these projections are based on current world economic conditions, food prices, and incomes – and any number of variables could ultimately change the food security outlook in the near-term future.

But the numbers today certainly offer reasons to feel positive about lowering hunger levels, and one of the most important factors in this is the dropping cost of grains, which account for the bulk of the diet in the 76 developing countries the researchers looked at.

According to the USDA, corn in particular is expected to fall sharply in price, at approximately 1.6 percent per year in inflation-adjusted terms. Wheat and rice prices are also expected to decline, at annual rates of 1.3 percent and 0.3 percent respectively.

The USDA bases its numbers on a nutritional target of 2,100 calories per person per day. Basically, with rising incomes and lowering food prices, more people in more countries are hitting this target, which sees them classified as food secure, rather than food insecure.

In terms of regions making the biggest progress, Asia leads the pack, with the share of the population that is food insecure projected to decline from 13.2 to 2.4 percent by 2026. This is driven by improving conditions in India, which is enjoying cheaper food prices and high per capita income growth of nearly 7 percent per year.

Food security in Latin America and the Caribbean is also projected to improve, although the outlook in Sub-Saharan Africa – which accounts for 45 percent of food insecure peoples in countries the study looked at – is less hopeful, with slower growth expected.

The USDA’s figures are the latest to show that we’re making real inroads against world hunger right now. Just over a year ago, the United Nations (UN) released its own report on the state of the world’s food security, estimating that less than 800 million people were going hungry around the globe – the lowest number since the UN began counting the statistics in 1990.

As ScienceAlert’s Fiona MacDonald explained for us at the time:

“Obviously we can’t celebrate the fact that there are still 795 million people worldwide who don’t have sufficient access to food, but that’s 216 million fewer than in 1990–92, and the UN believes it’s on track to eradicate global hunger within a single generation.”

Achieving that will ultimately require victories on various fronts: keeping incomes rising and avoiding spikes in food prices and other commodities, while also managing other forms of instability as much as possible, from human conflicts through to extreme weather events.

But if it can be done, it could improve the lives of so many, and free millions from the burden of not having enough to eat on a daily basis.

“Men, women, and children need nutritious food every day to have any chance of a free and prosperous future,” said World Food Programme executive director Ertharin Cousin when the UN released its 2015 report. “Healthy bodies and minds are fundamental to both individual and economic growth, and that growth must be inclusive for us to make hunger history.”

The International Food Security Assessment, 2016–2026 is available on the USDA’s website.

Out-Of-The-Ordinary Grilling Ideas For Your Fourth Of July Cookout

While no one will fault you for grilling up hot dogs and hamburgers at your Fourth of July cookout, these and other traditional grill fare are just the tip of the iceberg when it comes to yummy things you can cook over an open flame this weekend — so why not celebrate by grilling something a little more unexpected?

If you’re looking to switch things up this year and need a little help thinking outside the realm of meats and basic veggies, we’ve rounded up a bunch of mouth-watering ideas for inspiration.

Disclaimer: we haven’t made most of these, but we do think they sound yummy.

Warning: If you’re not eating while reading this, or won’t have access to food soon after, this list could cause insistent stomach rumbles.

1. Pizza (toppings and cheese, your choice, which is how all pizza should be, all the time).

2. Grilled meatballs sound necessary.

3. Clams with herb butter, to give surf a turn on turf’s… turf.

4. Stuffed flank steak with pesto, mozzarella, and prosciutto (which sounds like pizza in a steak, if you ask me [and that is not a bad thing to be]).

5. Grilled guacamole — yes, even dips can be created on the open flame.

6. Skillet corn, edamame, and tomatoes with basil oil gives side dishes a turn on the grill.

7. Grilled romaine salad with blue cheese — get your vegetables and also eat cheese.

9. Toasted marshmallow, charred bread, and banana sticks with chocolate fondue (for when S’mores won’t do).

10. Grilled donuts with blueberry sauce… because donuts.

Happy Fourth of July cooking, everyone. Make America proud with that food.

This Man Making LEGO Food Sculptures Is an Artistic Hero

LEGO play-sets all come with a warning that they should not be used by children under four, as the small pieces make for quite the choking hazard. However, such a warning is applicable to those of all ages who find themselves face to face with the work of Tary, a Japanese artist who has created LEGO sculptures of food so realistic that one could actually drool.

Using a wide variety of colored bricks from preexisting LEGO sets, Tary has wrought creations from all manner of food groups and cultures. The key to these success of these sculptures is his attention to detail, such as the gooey cheese slowly dripping off his slice of pizza sculpture, or his ice cream cone that seamlessly melts into a puddle. The traditional Japanese dish of shrimp tempura over a bowl of rice even won him the first place prize in an original LEGO model contest.

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Climate Change Could Be Poisoning Your Food

By now, it’s fairly well-established that climate change is going to be a major challenge for food production.

Rising temperatures are set to severely damage crop yields, lessen the nutritional value of important crops, and make large portions of the planet inhospitable to crop production. And some studies argue that it won’t be easy to innovate our way out of these problems, with data suggesting that developed countries have a more difficult time maintaining yields during droughts and heat waves — two things set to increase with climate change — than developing countries.

Now, we can add one more terrible thing to that growing list: climate change could actually make important crops toxic to animals and humans.

That’s the conclusion of a new report released this week by the United Nations Environmental Program (UNEP), which warns that warming temperatures could cause crops to accumulate mycotoxins — poisons produced by fungi that can lead to cancer and death — at higher rates.

Mycotoxins are already found in crops like wheat, maize, and barley — a 1998 estimate suggested that mycotoxins exist in at least 25 percent of cereal grains worldwide. They’re the toxins that come from mold, and a big reason why we avoid food that’s gone bad. Mycotoxins mainly occur in tropical areas, where warm temperatures encourage fungal growth. According to the UNEP, however, rising temperatures coupled with unpredictable precipitation — downpours and droughts — could help mycotoxins thrive in more temperate areas, like Europe.

One particularly dangerous mycotoxin is aflatoxin, which is produced by a species of Aspergillus fungi; long periods of exposure can lead to cancer, while acute exposure can cause death. If aflatoxin-contaminated crops are fed to livestock, it can severely hinder their productivity, and the toxin can persist in livestock-sourced products, like dairy. According to a study of Serbian maize, particularly warm weather and a prolonged drought in 2012 led to a greater occurrence of aflatoxin in the maize crop, even though Serbia’s climate typically does not encourage the growth of aflatoxins. If the climate warms by 2 degrees Celsius, the UNEP warns that aflatoxins could become a major food safety issue for Europe.

But it’s not just the fungi-based mycotoxins that could threaten public health — common chemicals like nitrate could also become toxic in crops thanks to climate change. The report warns that prolonged drought conditions can slow or prevent crops from converting nitrates into amino acids and proteins. In those cases, crops accumulate nitrate at high levels, which, when eaten by humans or animals, can lead to serious health issues. For humans, nitrate poisoning can cause miscarriage, respiratory problems, and death. For livestock, nitrate poisoning can also cause death, which could threaten livestock farmers that depend on their herds for subsistence.

And if a crop is faced with too much rain, after a prolonged drought, that could also be bad news. Studies suggest that when water-stressed plants experience a sudden precipitation event, they could take up too much of a toxic compound known as hydrogen cyanide.

To combat these issues in the meantime, the report suggests that breeding programs need to focus on creating drought-tolerant or disease-resistant crops that could fight off mycotoxins and other toxic chemicals. In areas where mycotoxins are already a public health issue, the report notes that a robust set of crop monitoring programs could help identify contaminated crops before they are consumed by animals and humans.