Super bowls

Admit it. Caught in the morning rush hour, you’ve been known to bail on breakfast. Well, it’s time to wake up to some important news: Studies show that when you skip breakfast, you never make up for the lost nutrients during the rest of the day. Basically, you start and end your day with a nutritional deficit. The good news? You’ll be bowled over by the benefits you can get from scarfing down some cereal. Just add oh-so-important milk, and you’ve got a power breakfast that serves up fiber, protein, calcium,vitamins and minerals, and next to nothing in the fat department. Cool deal, considering most girls get only about half the fiber they should each day, and about 25 percent of the calcium and iron they need. But before you bust out any old box of cereal, read labels for the full nutritional lowdown. Even cereals with healthy-sounding names can be chock-full of oil, nuts, brown sugar and coconut. An example? Go with the seemingly smart choice of a serving of granola and you may be dishing up 400 calories, 7 grams of fat and 14 grams of sugar! Switch to toasted oats, like Cheerios, and you’re dealing with just 100 calories and no fat. To fully get with the morning program, we turned to Elizabeth Somer, a registered dietitian and author of Food and Mood and Nutrition for Women, for some cereal selection advice:

Bowls products

Bowls products

Bowls products

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1 Choose cereals that deliver about 3 grams of protein and 2 grams or more of fiber per serving, and no more than 2 grams of fat and 4 grams of sugar.

2 Sugar content in cereal can be tricky to figure out because sugar is often listed on the label as a carbohydrate. A good rule to follow is if sugar places first, second or third on the ingredient lineup, it’s too sweet to eat.

3 The cereals Somer rates as breakfasts of champions include Nutri-Grain, some varieties of muesli, Wheat and Raisin Chex, shredded wheat, Wheatena and oatmeal.

4 Want a hot tip? While Somer gives high marks to old-fashioned ca meal as a cereal selection, she clued us in to the tact treat some instant flavored oatmeals serve up spoonfuls of sugar. In fact, some varieties have the sugar equivalent of a candy bar! So if you’re looking for cinnamony flavor, add your own spice, girls.

Bowls products 2

Bowls products 2

Bowls products 2

5 For added nutritional impact, slice a banana into your bowl or toss some berries into the mix. The payoff for being in the fruit loop? It’ll help satisfy your sweet tooth naturally, and you won’t experience post-breakfast burnout – a major sugar high followed by a crash. A banana offers added appeal because it’s packed with potassium and has no sodium. Berries are full of the natural sugar, fructose, the natural fiber, pectin, and loads of vitamin C.

6 A final bit of juicy info: Chug down a calcium-enriched glass of O.J. with your cereal and you’ll be set to take on the day!


All things bright: stainless or silver? Vintage or new? Here are the complete flatware facts

STERLING is the purest flatware material, and the most expensive–at least $2,500 per service for 12. It’s 92.5 percent silver. strengthened with a little base metal, usually copper (a STERLING or 925 stamp signals authenticityl. Don’t save it for special occasions; the more you use it, the less it tarnishes, says Karl Sorensen of P.O.S.H., a home store in Chicago SILVER PLATE is nickel, brass, or stainless coated with pure silver, so it’s less costly ($400 to $1,000 per service for 12). An especially sturdy version, made for the rigors of commercial use, is known as hotel silver. Corrosion resistant, tarnish free STAINLESS STEEL, first produced ill 1914, made decent dinnerware affordable ($120 to $700 per service for 12). The best quality is 18/8 or 18/10–18 percent chromium (for strength) and 8 to 10 percent nickel(for shine). The flatware here: 1. Sterling teaspoon, $775 for a five piece selling, William Yeoward. 2. Sterling Soupspoon in Botticelli, $360 for a four-piece setting, Oneida Ltd 3 & 4. Vintage hotel silver soupspoon, $14, and silver plate vintage fish knife In English, $16, P.O.S H. 5.Sterling dessert fork in Quintessence, $270 for a five-piece setting, Lunt Silversmiths. 6. Silver plate dinner fork in Navette, $16, Replacements, Ltd. 7. sterling dinner knife in Winslow, $345 for a five-piece setting, Lenox. 8. Sterling salad fork. $450 for a five-piece setting, Ricci Argentieri. 9. Silver plate butter spreader in Marly, $83, Christofle. For details see Shop Guide.


Flatware products

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* Why we’re sold on old: Intriguing details, better workmanship, good prices (as little as $10 apiece). And more variety, compared to today’s five-piece place setting, explains Karl Sorensen of P.O.S.H. “The Victorians had specialized utensils for everything-citrus spoons, cream-soup spoons, teaspoons, demitasse spoons ….”

* Sentimental journey: Vintage flatware may be a little worn, but that’s part of the charm. Sorensen is especially fond of hotel silver–an English teapot, say, stamped with the name of the establishment. “It’s a souvenir from the age of innocence.”

* A personalized table: “Pick up different patterns and put them together,” Sorensen says. “Make it fun; get your history involved. Maybe you inherited beautiful forks from your grandmother or found really cool fish knives at a flea market. Each thing tells a story.”

Flatware-products 2

Flatware-products 2

Flatware products 2

Care & Feeding

* Don’t let flatware sit around with food on it. Eggs, mayonnaise, lemon, vinegar, mustard, and above all salt–anything acidic or corrosive–can damage and discolor it.

* The dishwasher is generally safe, but avoid doing silver and stainless in the same load–a chemical reaction between the two can cause pitting and staining. Designs with special handles generally require handwashing, says Kim Madden of Reed & Barton.

* Silver is less labor-intensive than you might think. “If you use it all the time, you don’t need to polish that much,” says Sorensen. “Every other month is fine.” Store silverware in a drawer lined with a tarnish-proof fabric, or, Sorensen suggests, “just throw it in a Ziploc bag. “It’s the sulfur in the air that causes oxidation.”

* If you lose a piece of flatware, try calling Replacements, Ltd. (800-REPLACE), which carries more than 50,000 patterns.

Beach-ed in the kitchen. (What’s New?)

One of the blessings (or curses, depending on your point of view) of having a great cook for a spouse is that every conceivable holiday and celebratory feast brings famished family members and hungry friends to our door. While the guest list for these events continues to swell, our oven capacity has not. Ultimately, we had to call in the reserves, so we turned to Hamilton Beach, Inc., Glen Allen, Va., for a pair of much-needed backups: the RoasterChef Roaster Oven and Meal Maker Express Contact Grill.

The RoasterChef ($49.99), which bakes, roasts, cooks, steams, and slow-cooks, has a whopping 18-quart capacity. In other words, a 20-pound hunk of meat–be it turkey, ham, or prime rib–nestles comfortably inside. While the main dishes that emerge from this indispensible fixture are absolutely mouth-watering, the bevy of baked desserts it is capable of producing has the neighbors convinced we’re running a bakery in addition to our day jobs.

Beach-ed in the kitchen. (What's New?)

Beach-ed in the kitchen. (What’s New?)

Beach-ed in the kitchen. (What’s New?)


On the other hand, when we’ve got the Meal Maker Express Contact Grill ($49.99) going full throttle, the same neighbors are just as sure that the best diner in town is operating out of our kitchen–and it’s no wonder. This high-speed grill (able to cook both sides for most meals in 10 minutes or less) comes with a 102-square-inch cooking surface that, when opened flat, expands to a 216-inch double grill. It has a compact, upright storage design as well as dishwasher-safe removable grids and drip tray, and an Auto Shutoff Timer that does its thing when the cooking cycle is complete.

To help prepare the food that ultimately will end up on our table, there’s no better utensil than Hamilton Beach’s ShortCut Micro Food Processor ($29.99), the only one on the market with a three-way chute that facilitates continuous chopping, slicing, and shredding, as the cutup produce automatically moves through the “exit ramp” into the awaiting bowl. Moreover, the adjustable food gate lets the user chop to his or her desired consistency. The in-bowl storage design saves space, and the lid, blades, and bowl all can go into the dishwasher.

Beach-ed in the kitchen. (What's New?)

Beach-ed in the kitchen. (What’s New?)

While our better half has no peer in the cooking department, she gladly cedes control when it’s time to serve drinks. Being the retro hosts that we are, we couldn’t resist Hamilton Beach’s DrinkMaster Drink Mixer. (Hey, that was our nickname in college.) Modeled after the original 1911 DrinkMaster (when we go retro, we go all the way), this modern-day counterpart is the must -have version of any era. Available in green, white, chrome, and the just-released black-and-chrome (which costs an extra $15), you’ll swear it went directly from the old corner malt shop–although it’s equally adept at mixed drinks (our specialty)–to the kitchen counter. There even are “soda jerk” recipes included.

From its distinctive tiltable head to its weighted base to its oversized stainless steel mixing cup to its detachable spindle to its two-speed control, the DrinkMaster ($34.99) is the best (and best-looking) drink mixer to come down the pike since, well, early in the 20th century.

For the nearest Hamilton Beach outlet, call 1-800-851-8900 or log on to

This symbol * indicates USA Today has tested a product for operating in full compliance with the manufacture’s specifications and to determine is performance as applicable to our reader’s need. Disadvantages, if any, also are reported. Although we cannot guarantee a product, we offer the starred designation as a guide to readers.

Ekco Group to Market Farberware Bakeware

NASHUA, N.H., Dec. 23 /PRNewswire/ — Ekco Group, Inc. (NYSE: EKO) today announced that it has entered into a sub-licensing agreement with Meyer Marketing Company Ltd. to market bakeware products under the Farberware brand name. The sub-licensing agreement includes an initial five-year term which renews automatically in successive one-year periods until April 30, 2196. Financial terms of the agreement were not disclosed.

“I am extremely pleased that Ekco Group is entering into this agreement which allows us to market bakeware under the popular Farberware brand name. Like EKCO, Farberware is a brand that stands for quality and reliability and is among the most-recognized brand names in the United States,” stated Malcolm L. Sherman, chairman and chief executive officer of Ekco Group. “The addition of a Farberware line to the Ekco Group bakeware family will expand and strengthen our market position.”




Robert Varakian, senior vice president of sales and marketing of Ekco, stated, “Ekco Group currently has the number one popularly-priced brand of bakeware in Baker’s Secret. The addition of the Farberware line provides Ekco Group with a strong entrance into the mid- to upper-priced bakeware market. It is our intention to heavily focus Farberware bakeware in the department and specialty store channels.”

Sherman added, “The Farberware brand bakeware line will provide Ekco Group with the potential to become the preeminent supplier of bakeware products across all distribution channels. Furthermore, this agreement will enable Ekco Group to leverage its strong manufacturing capabilities. The Farberware line will be distributed through our Via division.”


Bakeware 1

Ekco Group’s initial Farberware bakeware products will be introduced at the January Housewares Show in Chicago.

Ekco Group, Inc. is a leading manufacturer and marketer of branded housewares products that are broadly marketed primarily through major mass merchant, supermarket, home/office and hardware stores. The Company’s products include household items such as bakeware, kitchenware, plastic storage products, brooms, brushes and mops, as well as nonpoisonous and low- toxic household pest control products.

Except for the historical information contained herein, the matters discussed in this press release are forward-looking statements made pursuant to the safe harbor provisions of Section 27A of the Securities Act of 1933 and Section 21E of the Securities Exchange Act of 1934. Investors are cautioned that these forward-looking statements are inherently uncertain. Actual performance and results may differ materially from those projected in the forward-looking statements due to important risk factors including, without limitation, the timely introduction of new products, the impact of competitive products and pricing, and certain assumptions related to consumer purchasing patterns. Additional information concerning risk factors that could cause actual results to differ materially from those projected in the forward- looking statements is contained in the Company’s filings with the Securities and Exchange Commission. These forward-looking statements represent the Company’s judgment as of the date of this release.

REAL ESTATE WATCH: Fishs Eddy gets spiffy new place settings;Tableware retailer lays a spread, with new SoHo site, coveted S.I. space

The retailer, which sells surplus dishes, glasses and flatware as well as original designs, signed a 10-year lease for an 1,800-square-foot store at 60 Mercer St. in SoHo. It also bought a 35,000-square-foot Staten Island building at 139 Bay St. that it will use for a 6,000-square-foot outlet store as well as a warehouse.

The asking rent for the SoHo location, which is on the corner of Broome Street, was $200 a square foot. New Spectrum Realty Services Inc. represented the retailer in negotiations with Skyframe, the gallery that owns the space.

Fishs Eddy, which currently operates two stores in Manhattan and one in Southampton, paid $460,000 for the Staten Island property. Brokerage firm Vitale Sunshine represented seller Lenny Baldasano.

Fishs Eddy spent two years persuading Mr. Baldasano to sell the turn-of-the century property, a former carriage house with vaulted windows on its top floor. “It’s a gem,” says Julie Gaines, the chain’s co-owner.





She likes the location because it’s near both the Staten Island ferry terminal and the site of a planned minor-league stadium. And because the area is an economic development zone, Fishs Eddy gets tax incentives to move there.

The rub is that the gem badly needs polishing. As a result of a fire, it requires $300,000 worth of renovation. The company has lined up a construction loan from North Fork Bank to fund the work.


A new provider of alternative medical disciplines has chosen trendy SoHo for its debut.

The firm-called Haelth to mimic the Anglo-Saxon spelling of the word “health”-will offer acupuncture, yoga, massage therapy, exercise physiology, tai chi, nutritional counseling and support groups. The goal is to prevent and manage chronic illness.

The company signed a six-year lease for 10,000 square feet at 599 Broadway. The rent is in the mid-$30s a square foot.

The firm originally planned to find a location in the East 50s or 60s for its complementary medical center, as this kind of operation is known. Then it switched to SoHo.

Pamela Damsky, Haelth’s co-founder, says the downtown neighborhood is just as good a choice as the East Side because of the high concentration of people there who would be likely to use its services. She also notes that there are seven subway lines to bring clientele from other parts of Manhattan.

Different brokers from Sinvin Realty Corp. represented Haelth and Raphael delRiego, the owner of the commercial condominium unit the firm is renting.

This owner was sympathetic to their use; a lot of building owners didn’t get it at all,” says Sinvin broker Michelle Stone, who represented Haelth in the deal.

Tableware 2

Tableware 2

Tableware 2


In other SoHo news, Lata GmbH chose a second location in the neighborhood. The Swiss shoe retailer signed a 10-year lease for 1,800 square feet at 430 West Broadway, between Prince and Spring streets. The asking rent was $300 a square foot.

Lata, which operates in the United States under the name Kerquelen, is already building a Manhattan flagship at nearby 44 Greene St. “But they really wanted a presence on West Broadway, which they see as attracting a different customer than Greene Street,” says Faith Hope Consolo, the vice chairman of Garrick-Aug Associates Store Leasing Inc., who represented both Lata and landlord Albert Laboz in the deal.

West Broadway is a bigger draw for tourists than Greene Street, which is where the locals shop.


Jones Lang LaSalle Inc. has lined up a deal to sublet 28,000 square feet at Citigroup Center, which is half the space it rented last summer for its midtown operations. The subtenant, Donaldson Lufkin & Jenrette, plans to take the space at 153 E. 53rd St. for two years, at a rent of $70 a square foot.

DLJ and Jones Lang struck their deal directly.

Jones Lang says it deliberately made this unusual move: building out and occupying the entire space last year, then deciding afterward how much of it to give up. The point was to have enough space to allow for future expansion, says Peter C. Roberts, a managing director and co-president of the real estate brokerage’s tenant representation unit.