Homemade Confections

First place in the 2009 Oregon Chocolate Festival for Chocolate Candy (Best Marriage of Chocolate and Candy) went to a new company, Homemade Confections of Medford.

In addition to their English Toffee being exceptional, I liked their Gourmet Crumbles, bits and pieces of English Toffee, Peanut Brittle, Milk Chocolate covered Macadamia Nuts and Semi-sweet chocolate. I used some of this in a cheesecake and it was fantastic.

Owner, Judith Galindo developed a magic combination that works. When Brenda and I were judges at the Oregon Chocolate Festival in March 2009, we met Judith. Brenda discovered Homemade Confections first while I was sampling another entrant's chocolate. She took me over saying, "You have to taste this." She was right.

Judith had recently started her company. Now, it is growing like crazy with a lot of hard work, marketing and people loving the taste.

She was eager to share her product with the International Food Wine & Travel Writers on its Conference at Sea. She made our batch of treats, the night before shipping so we could experience it fresh.

Thank you Judith, we all thoroughly enjoyed having your treat as a pillow gift. We hope you do well again this year.

For more information on Homemade Confections, you can call or write Judith. She welcomes your questions.

Judith Galindo, Owner
Homemade Confections
2009 Oregon Chocolate Festival Winner
Homemadeconfections.medford@yahoo.com
541-690-9751

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Charleston Cookie Company - Lots of Treats

Charleston Cookie Company's by line is "Gourment Cookies with a Southern Accent." They sent us Chocolate Maroni Cookies for our pillow treat. While searching its website, this cookie did not show up, but numerous other intriguing selections were available.

With these boutique companies, it is frequently the story behind them that adds so much interest.

At the end of 2001, founder Judith Moore, was unable to find a recipe for a perfect chocolate chip cookie. So, after a two-month quest, she decided to use a butter-cookie dough and develop her own recipe.

A team of cookie fans formed and by October 2003, they launched the Charleston Cookie Company, LLC. They are fortunate to have Chef Judy Papadimitriou with her experience in large-scale production baking and a willingness to work on specialized cookies and brownies.

Judith says, "We also believe in working hard, in having fun, in bringing a smile to people's faces and in supporting our vision of, in our own small way, bringing joy to the lives of those who buy our cookies."

I’ve a friend who used to refer to his working as, "Have a little fun and make a little money." He had a lot of fun and made a lot of money. Judith's philosophy did bring a smile to my face.

I encourage you to check out www.charlestoncookie.com. There are recipes for some favorites. The peanut butter and pumpkin nut sound great to me. Judith is willing to be interviewed for stories.

You can reach her at 800 606 9001. Thank you Judith and team.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Charleston Cookies

Charleston Cookie a chocolate lovers delight
Charleston Cookie Company had a sweet surprise for me on our" IFWTWA 2010 Conference" cruise in the Caribbean recently. Returning to my stateroom after a late night of wine, stellar food and song I noticed the perfectly packaged cookie on my pillow tied with a bow and a note that said " Sweet dreams."

I'm addicted to chocolate but I am discerning. I pulled off the gold ribbon and took a small bite. The cookie was a soft chocolate sandwich of cake-like circles stuffed to it's edges with a ganache- type smooth chocolate filling. Although it was the wee hours, I immediately call the steward for a glass of milk. Somewhere in the south Atlantic near the Bahamas in my cozy Eurodam stateroom I sipped a cold glass of milk with a perfect cookie. Some things are just classics.Visit www.Charlestoncookie.com for product line and availability. Photo by Maralyn Hill.

Water, Water Everywhere and We Had the Best with Sole'

When SOLE' Natural Mineral Water was gracious enough to provide water for all of our attendees on our IFWTWA Conference at Sea, I was thrilled. I had experienced it once in a restaurant.

We were able to taste and enjoy the new contemporary Arte offering which is the newest addition to the SOLE' collection. I fell in love with the bottle even before I tasted the water. Oh, how I wish my suitcase would have allowed me to bring it home.

The sleek, clear glass bottle features art by Leonardo DaVinchi. His art was picked to grace this bottle since he was known to be fascinated by water and its movement.

The taste is as wonderful as the bottle. This Italian mineral water flows from the same source as it has for centuries. SOLE' is a family run operation in Lombardy, Italy. We had the still version, but they offer sparkling as well. The sodium content is quite low and their does seem to be some natural sweetness.

You will probably just notice SOLE' in finer restaurants. However, you can purchase it online.

I thought it would be cost prohibitive, and was pleasantly surprised. I'm probably going to order a case for myself.

I'd encourage you to visit SOLE's website. You can learn the full family history as well as processing and mineral breakdown. The story behind this company is interesting in itself.

IFWTWA says thank you SOLE' for providing us with delicious water in a beautiful bottle to enhance our surroundings.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Review: Grandma's Original Fruit & Nut Dessert Cake

As you are reading all these reviews of "goodies" we had on the 2010 Conference at Sea, you'll see how much you missed. We were supported by many who wanted us to experience their product/s.



Beatrice Baker Co. sent us Grandma's Original Fruit & Nut Dessert Cake for our Welcome Bags. It combines cherries, fresh pineapple, golden raisins, almonds, pecans, English walnuts with bourbon, rum and brandy.

We each received a 3-ounce bar. It comes in 3 and 6-ounce bar cakes, and one pound cake or individually wrapped slices. You can also chose the 2, 3 and 5 pound ring cakes.

It was interesting to discover that it has 85% fruits and nuts to batter and cakes are stored at 40 degrees to ensure freshness and quality.

The history is fascinating as they have survived corporate buyouts and take overs. What started in 1917 by the Lantz Brothers became Beatrice Bakery Co. in 2002. Today, Beatrice Bakery still uses the original recipe. August 2009, The Food Network's Unwrapped production company asked to include Grandma's Fruit Cakes in its December 2009 holiday program. Shortly after, it was featured on ABC's "The View."

So, if you're a fruit cake fancier, you may want to give this a try. It is available in grocery and retail stores, catalogs, and various websites. You can also see the full range of products on www.beatricebakery.com.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Italian Volcano - An Explosion in a Glass You'll Love

How can Italian Volcano Blood Orange Juice be different? It is the ingredients and how processed with 100 % pure single origin citrus grown in Sicily, not-from concentrate, kosher, preservative free, juices that provide a fresh-squeezed taste.

When we were offered the opportunity to have our members taste Dream Foods Int. Italian Volcano Blood Orange Juice, I was eager to try it. But, I was also skeptical as to whether or not it would taste fresh-squeezed. I only drink fresh-squeezed. My skepticism was unfounded.

Dream Foods, Int. provided a sufficient quantity for our participants on the International Food Wine & Travel Writers 2010 Conference at Sea to have some for tasting during our first full day of meetings as well as in our cabins.

Delicious does not do this product justice. We all enjoyed the experience in the meeting room, but even more so in our cabins.

Each morning, I poured out approximately 4 or 5 ounces for Norm and I to toast in the day. Usually, that amount of orange juice does not satisfy me, but this did. It maintained the fresh flavor all week and did taste fresh- squeezed.

In addition to fresh tasting, this juice is high in vitamin C and potassium as well as antioxidants. I feel the glass bottle added to maintaining the fresh flavor.

In checking out Dream Foods Int. website www.dreamfoods.com, I discovered they also offer tangerine and lemon juices from Sicily, Volcano Lemon Burst and Volcano Lime Burst and Old Fashioned Premium Lemonade and Limeade.

In addition to ordering it on line, the website has a store locator. So, I headed over to A.J.’s and purchased some. Next time, I’ll try some of the other flavors.

Thank you Dream Foods Int. We thoroughly enjoyed your gift.

For more information: www.dreamfoods.com

1-877-9VOLCANO

info@dreamfoods.com

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Aequare Chocolates boast sublime single source and vintage cacao

Aequare Chocolates boast sublime single source and vintage!
by Michelle Moranha Winner

The concept is simple. Create a chocolate bar using the vintage system and single source cacao. Crazy ? Like a fox. Knowing the world's palate for chocolate has matured and how seriously aficionados seek the perfect chocolate, Aequare steps in with their sublime offerings of handmade bars and confections.

I was lucky to get a bar of their 70% dark chocolate on our "IFWTWA Conference at Sea 2010." I could not have been more thrilled. Always seeking the darkest chocolate; I can't be bothered with the two note sugary-ness of a milk chocolate anything. Dark chocolate like Aequare 70% bar are heaven. I unwrapped the bar, expertly breaking off the corner and popping it into my mouth. It literally stopped me in my tracks. Wow, I think I said out loud; I sank down against the wall to my knees and took another bite. Fantastic.

The Aequare line also has dark cocoa beans, Ecuardoran Cacao single origin summer 2008 harvest 55% Choc. bar, 70% Dark Choc. Mandarin Orange bar and a 70% Dark Choc. Lemongrass bar along with lovely confections. All handmade. Highly recommended to those that know chocolate. Don't waste these on your not-so-serious friends, they are worthy of fine appreciation. Serve these vintages with a beautiful bold vintage red wine! http://www.aequarechocolates.com/

Green Tea Goods traveler and journalist must- have

Green Tea Goods
by Michelle Moranha Winner

New discovery worth noting: Green tea Goods' Natural Hand Refresher, Refreshing Towelettes and Caring Lip Balm are the perfect addition to a travel writer's on- the- road arsenal! I received these three products in a goodie bag aboard HAL's Eurodam at our "IFWTWA 2010 Conference at Sea."

Finally home I took a good look at the products and fell in love. The Refreshing Towelettes contain Chinese herbs and rosewater- just the thing to clean up with after a gritty afternoon exploring. They are 100% biodegradable which is important to me. They come six to a pack and are easy to slip into your travel case or keep in the car.

I love the Lip Balm too- The ingredients set it apart from other balms. Coconut oil, Almond oil and beeswax are the first ingredients not mineral or petroleum oil! Blended with licorice root, aloe and tea tree among others and this product is good enough to eat!

One whiff of the Natural Hand Refresher and you will be smitten. Mineral water from Hangzhou’s mountains and a special blend of Chinese herbs create this uber- refreshing splash for hands . I used it on my face too! I shared some with my neighbor who loved it to clean her baby's hands. It's mild and leaves a light clean "positive" feeling ( I guess it's the synergy of the herbs . . ) Can't recommend these products enough. For more and availability go to http://www.greenteagoods.com/

Vacation Radio Interviews JoAnna Haugen & Maralyn Hill

JoAnna Haugen was interviewed on Vacation Station Radio by The Big Blend.

Click link above to listen.

Lisa Smith and Nancy Reid talked with JoAnna about her IFWTWA scholarship as well as her article on Peru.

After JoAnna's interview, Lisa and Nancy interviewed IFWTWA President, Maralyn Hill.

JoAnna's interview was great publicity for her as well as IFWTWA and our WiFTy scholarship program.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

IFWTWA--A Taste of Charlottesville, Virginia Video

IFWTWA visits Charlottesville, Virginia. We took in the history, culture, wine and food.

Our visit was arranged by the Charlottesville CVB. and what a wonderful job they did. Thank you to all of our hosts. It was indeed quite special.
Recipes and more videos are featured on whereandwhatintheworld.com.
It would be nice if you would post some of your travel videos or photos from press trips you've taken part in as a journalists. You can post on our blog (it would be great to have more posts from others), you can post on YouTube and add to our YouTube channel. Share your insight to the destinations.
Recipes and more videos are featured on whereandwhatintheworld.com.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

Ode to IFWTWA Conference at Sea

By Leigh Cort



From the Tamarind* to Pinnacle* -- from Rembrandt* to Half Moon 'key'

This has been a fabulous IFWTWA Conference at Sea.


What planning, what spirit, what adventures and turndown treasures.



Maralyn, Michelle, Mary and team -- gave us unforgettable pleasures.



Chef Jean's French joie de vivre -- Valerie's humor - what we all need
We wish you future good health Jean -- return to the Bistro with speed.


We learned about blogging, tasted great wines and exotic oils.
Some gambled, some snorkeled -- to the victor of course the spoils.
San Juan's cobbled streets, St. Thomas and amazing shopping haunts,
Island excursions, perfect coordination, passports please! for your jaunts.



How many sumptuous buffets, from Asian to Italian and chocolate delights!
You kept us informed and hopping from early morning to late nights.
We talked about writing, the privileges of being a traveler with style --
I'll never forget this cruise -- to my face a perennial smile.



Thank you Jay for being my escort, dance partner and beau.
IF you're good this year -- with the next invitation -- you'll go!



*restaurants aboard Holland America's ms Eurodam

IFWTWA's Ex Dir, Editors & Webmaster

I mentioned in my post January 2, 2010, that I wanted you to see the photos of the other people doing the work at IFWTWA.


Patricia Anis (Patty), Executive Director, is probably a name and voice all of you know. She is the glue that holds our organization together. Patty's position is part time, but her responsibilities are full time. In addition to running the day-to-day aspects of our Association, Patty does the layout of Press Pass and a an ever-growing list of other responsibilities. What amazes me about Patty's disposition is her kindness. She remembers correspondence and phone conversations with our members and continues to keep me informed about concerns and compliments.

Marilyn Green, Editor of Press Pass is also editor of several other travel publications. Marilyn manages to pull together story opportunities, outlets, and guidelines that many of our members use to gain most of their assignments. Marilyn's continual diligence and commitment, provide us with a valuable publication. For me personally, this publication was one of my reason's for joining IFWTWA and it keeps improving.

Kim Rahilly, Editor of Global Writes has become a name we've gotten to know during the past two years. As a new member, she took on volunteering to edit Global Writes. Her experience and editing skills have helped us tremendously. Kim clarified our guidelines and has gotten us on a good track. Our readership is growing at a steady rate. You can see Kim's Author Services ad in Press Pass or contact her at (310) 210-5968.


Timothy Lack, Webmaster, is responsible for redesigning the IFWTWA and
Global Writes websites. I've worked with Tim a long time and getting him to agree to work with IFWTWA was a coup. I exaggerated the time involvement, but to our benefit, he is hooked on the organization and believes in our success. We've always been able to brainstorm and he can turn ideas and thoughts into reality on the Internet. I just need to allow him the time to implement the changes as he has to take care of his clients that pay. He keeps Global Writes and IFWTWA sites working. If you are looking for a web site designer, check out
Charlotte County Websites. As you can tell from Tim's photo, he likes to fish. His request to you, "Please sign up for the RSS feed or E-mail on the Global Writes site. That will help increase the readership which will benefit all of you."

Now, you've seen the photos of the names you see regularly. I hope they help you feel like you know us a little better. I know you could have looked all of these photos up online, but sometimes, we just don't take the time. In addition, this gives me an opportunity to thank these four people again personally. I along with the rest of the Board appreciate all you do.

Taking part in our press trips or Regional activities as we get more going (which takes volunteers like you), will provide valuable networking. Join us when you can.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World

2010 and What's Happening & Your Board & Ex DirectorP

We've an exciting year coming up.

For trips:

We are starting with our Conrerence at Sea January 9-16
Temecula, California May 16-19
Rockland, Maine June 6-10
Switzerland, September 11-18
Nova Scotia, September 27-October 1.

You may wonder why these are not spaced more evenly throughout the year. The answer is, we need to work with schedules that work for our hosts. There still may be some more surprises.

It all takes time and a lot of work and your UPDATED profiles on the Members Profile Page. This is necessary to participate in 2010 press trips.

We plan to kick off our second WiFTy AWARD competition in February 2010 for aspiring food, wine and travel writers.

More on that later, as well as a list of the sponsors who are making that possible. For those who read last year, we will be starting sooner and you won't get everything at once.

New membership application/s and page explaining benefits. Redoing all the copy on the web sites takes time and we are working on it. We hope to be processing credit cards online within a couple of months.

We hope to establish more partnerships with other travel sites that can help us broaden our reach and benefits like Tripatina, TravMedia, Food4Media and Travel 4 Press.

Have our "Disclosure Page" required by the Federal Trade Commision displayed on the IFWTWA home page as well as Global Writes. We encourage those of you who blog to do the same. There will be an article in the January Press Pass about these requirements.

Review our Bylaws to be sure they meet current regulations.

Pursue more Regional Membership Directors and offer more regional functions to provide more support globally.

Encourage more of you to visit www.Global-Writes.com and sign up for the automatic RSS feed or Feedburner e-mail. Then you will be notified when a new story posts on Global Writes. You can share it with others, read it or delete it. In any case it sill help our circulation which in turn will help our members.

Encourage more of you to volunteer to serve on committees.We'll become stronger with your help.

There is more on the agenda, but I don't want this post to go on forever. It would help a lot if some of our members would blog or upload their videos to the IFWTWA YouTube Channel.

I'm posting photos of the Board of Directors along the side. Many of us have not met except by phone, e-mail and photos. Our last face-to-face Board Meeting was the spring of 2007.

These are in no particular order as when I uploaded them, they did not go where I hoped and working in html to make it happen is not my field of expertise. As you can see, we have a wide range of Board Members and in turn, we are open to a wide range of ideas.

Starting at the top, we have Yvonne Mason, Lillian Africano, Leigh Cort, Doug MacKenzie, Andrea Rademan, John Lamkin, Christopher Williams, Carol O'Hara,
Trisha Miller, Michelle Winner and Maralyn Hill. Michelle and I are at the bottom since you see our faces all the time.

My plan is to do another post with photos of our Executive Director, Editor of Press Pass, Editor of Global Writes and our Webmaster.

Maralyn D. Hill, President
International Food Wine & Travel Writers Association