Richmond-based Universal Corp. plans acquisition of vegetable, herb and fruit processing company - Richmond.com

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Richmond-based tobacco leaf merchant Universal Corp. is broadening its portfolio in other agricultural businesses with an acquisition of a vegetable, fruit and herb processing company.

Universal said Tuesday that it has agreed to acquire Silva International for $170 million in cash.

Based in Momence, Ill., near Chicago, Silva International operates a processing plant and provides dehydrated vegetable, herb and fruit ingredients to the food industry. The company buys produce from around the world to process as food ingredients such as basil, dill, pepper, pumpkin and onion.

Universal plans for Silva to operate as part of Universal’s plant-based ingredients business platform, which includes FruitSmart Inc., and Carolina Innovative Food Ingredients Inc.

Universal Corp. is a Fortune 1000 company that reported $1.9 billion in revenue for its most recent fiscal year that ended March 31. The company’s largest business is buying and processing tobacco leaf from farms around the world, but the company also has been diversifying into other agricultural businesses such as sweet potato processing. It created Carolina Innovative Food Ingredients Inc. in 2014 to produce dehydrated and juiced fruit and vegetable products that are sold to manufacturers for use in food products and pet foods.

In January, Universal acquired FruitSmart, a specialty fruit and vegetable ingredient processor based in Grandview, Wash. Universal has said it wants its agricultural product services platform to eventually represent 10% to 20% of the company’s earnings.

Universal said it expects to complete the acquisition in October and the new business to add to earnings in the next fiscal year. The company is paying for the deal with cash on hand and its revolving credit facility.

Silva employs more than 200 people and has a 380,000-square-foot manufacturing plant. Universal said that Kent DeVries, president of Silva, will continue to manage the business and report to Patrick O’Keefe, senior vice president of Universal Global Ventures.

“With Silva as part of our plant-based ingredients platform, we will be able to offer customers a single source for vegetable and fruit ingredients solutions,” said George C. Freeman III, Universal’s chairman, president and chief executive officer. “Silva, FruitSmart, and CIFI [Carolina Innovative Food Ingredients] all serve similar industries but have different product portfolios and minimal customer overlap.”

Harris Williams, a Richmond-based investment bank specializing in mergers and acquisitions advisory services, is advising Universal on the pending acquisition of Silva.

jblackwell@timesdispatch.com

(804) 775-8123

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8 & $20: Spicy Roasted-Tomato Soup with Herb Crema and a Rhône Red - Wine Spectator

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Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a feast for family or friends.

We’re smack in the middle of the best time of year for tomatoes, so many of us are looking for ways to work this summery, savory fruit into our cooking whenever we can. Tomato soup is a classic vehicle for this. Recipes often start with whole, peeled, canned tomatoes, which can certainly yield a great result, but this dish highlights the fresh ingredient in its prime.

Start with well-ripened, heavy tomatoes that are soft to the touch and amply juicy. I called on my preferred technique of a high-temperature roast for the tomatoes, which concentrates their flavors and brings out their natural sweetness. I found this meant I could skip the addition of sugar, another common ingredient in tomato soups. Cutting the tomatoes into thick slices rather than crushing them promoted a nice even roast.

A little bit of crushed red pepper goes a long way here, bringing another layer of flavor that plays off the sweetness. Using vegetable or chicken stock instead of water will add depth too and might be a good call if your tomatoes aren’t at ideal ripeness, but stock isn’t necessary. I used water and let the pure tomato flavor lead the way.

Typically, I’ll stir any herbs into my tomato soup toward the end of the cooking process to keep their flavors and color fresh; for this recipe, I worked basil and parsley into a quick crema to spoon on top. The sour cream–based mixture, thinned out with some heavy cream and seasoned with salt, cuts the heat from the red pepper flakes and adds tangy richness as you swirl it into the soup. Don’t feel tied to those particular herbs—this is a prime opportunity to use up any excess ones you have on hand. I would stick with more tender herbs rather than ones like rosemary or thyme that could interrupt the smooth texture, but if you do use those, chop them finely so they can better incorporate into the crema.

For a red wine that’s relatively light on tannins and has enough acidity to stand up to the tomatoes without going overboard and clashing with the spice, I went with a French pick, Famille Perrin Côtes du Rhône-Villages 2017. The purity and bright red fruit flavors of this Grenache-Syrah blend made for a complementary match that further enhanced the tomatoes’ sweetness, as did the herbal hints on the finish, especially with a slight chill on the wine from a brief spell in the fridge.

8 & $20: Spicy Roasted-Tomato Soup with Herb Crema

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Pair with a medium-bodied wine with red fruit flavors and moderate acidity, such as Famille Perrin Côtes du Rhône-Villages 2017 (88 points, $15).

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Prep time: 10 minutes
Cooking time: 1 hour, 20 minutes
Total time: 1 hour, 30 minutes
Approximate food costs: $25

Ingredients

• 1/4 cup olive oil, plus more for roasting tomatoes
• 4 pounds tomatoes, preferably very ripe, sliced thick (about 1 inch) and cored
• Salt
• 1/2 cup sour cream
• 3 1/2 tablespoons heavy cream, divided
• 2 tablespoons finely chopped basil
• 2 tablespoons finely chopped Italian parsley
• 1 small yellow onion, chopped (about 2 cups)
• 5 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 cup vegetable or chicken stock (optional)

1. Preheat oven to 450° F. Line two large baking sheets with aluminum foil and grease with olive oil. Spread out the tomato slices in a single layer on the baking sheets. Drizzle olive oil on top and season with salt. Transfer to the oven and roast on the top rack for 35 to 40 minutes, flipping the tomato slices halfway through, until a light char develops and the juices are bubbling. If only one of your baking sheets can fit on the top rack at a time, swap the pans when you flip the tomatoes at the halfway point.

2. Meanwhile, in a small bowl, whisk together sour cream, 2 1/2 tablespoons of heavy cream and a large pinch of salt. Gently fold in the herbs, cover and refrigerate until ready to use.

3. Once the tomatoes are done, use tongs to pull off and discard the skins from the tomatoes. (They’ll come off easily once roasted.) Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium-high. Add onions and cook, stirring occasionally, until softened and starting to brown, 8 to 10 minutes. Add garlic and crushed red pepper flakes and sauté for about 2 minutes until garlic is softened and fragrant, then reduce heat to medium low.

4. Add the roasted tomatoes, curling up the sides of the foil to ensure you’re getting all the juices. Add a cup of either vegetable stock, chicken stock or water and stir with a spatula or wooden spoon to combine, gently breaking up the tomatoes as you go. Cover and let simmer for 10 minutes, then remove from the heat.

5. Carefully transfer to a blender and puree until smooth (or use an immersion blender), then return to the pot. Season to taste with salt, then stir in 1 tablespoon of heavy cream. Divide into bowls and top with a small spoonful of the herb crema. Serves 4.

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Five ways to use herbs - Jill Lopez

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If you have an herb garden, chances are you probably already know the traditional uses for herbs.Seasoning your meals is a wonderful way to make good use of your herbs, but they also have a lot of other uses besides seasoning. Here are 5 unique ways you can make the most out of your herb garden.

Dress up your water

Everyone should be drinking more water, but if you're like most people water is probably not your favorite beverage. You can make it more interesting by adding herbs to your water. Although it might seem unusual to put a sprig of sage in your water, the changing taste can bring a welcome new flavor to bland water.

To get a powerful flavor, crush the herbs at the bottom of the pitcher with a muddler, and then pour cold water and ice over the top. This will release the flavor into the water.

Infuse your oil

You can make delicious oils for salad dressings or other uses by infusing your cooking oil with herbs.To do this simply place your oil in an air tight container, such as a glass jar with a tight fitting lid, along with your herbs. Close the lid and shake vigorously, than leave it on your counter, shaking every day for 2-3 weeks. After this you can strain the herbs out, but the flavor will remain in the oil.

If you're in a hurry, you can also cook the oil at the lowest possible heat on your burner, inside of a double boiler, for 3-5 hours. This will also infuse the oil, and you'll get the oil in a few hours instead of a few weeks.

Freshen your breath

It's not just mint that's good for freshening breath, parsley also has compounds that get rid of odor causing bacteria. That's good to remember when you're at a dinner with your special someone and need a quick refresher for your breath. That parsley on your plate isn't just for looks!

Brighten your salad

It's not just salad dressing that can lend flavor to your salad. Try swapping out some of your lettuce for basil leaves, and enjoy the new flavors that come from these changes. You can also replace lettuce in other foods you would normally use it on. Try it in your burgers or in a wrap.

Scent your home

Fresh herbs smell wonderful. Whether they are in your cooking or in a garden, most herbs give off a pleasant scent. You can bring this into your home as well, by hanging bouquets of herbs around your house. The herbs can dry and become useful seasoning stored for later, and on top of this your home will smell fresh and wonderful during the process.

Herbs have hundreds of different uses. They are delicious on and in our food,and are a fresh and wonderful way to change up our dinner menu. They also have a lot of nutritional properties. Although we usually don't use a lot in our meals, by learning how to include them in our every day lives, we can make every part of our life more enjoyable

Read more on how to use herbs below:

Unique ways to use herbs

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Herb & Lani Alpert Double Artist Awards For 2021 - Forbes

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Lani Hall Alpert, Irene Borger, Herb Alpert

Courtesy of Herb Alpert Foundation

The Herb Alpert Award in the Arts, which for the last 26 years has given $75,000 unrestricted awards to mid-career artists in each of the categories of dance, music, film/video, theater and visual has recently announced that this year, they are doubling the number of awards to 10 for 2021, in light of the effects of Covid-19 on the arts community, and the importance of arts during these times.

In the related press release Herb Alpert said, “If doctors, nurses, and firefighters are our first responders then artists society’s truth tellers, are our second responders.”

The Herb Alpert Awards in the Arts has singled out artists who have gone on to achieve national and international prominence including Suzan-Lori Parks, Catherine Opie, Carrie Mae Weems, Michael Rakowitz, Arthur Jafa and Michelle Dorrance, among many others over the years.

‘Giving the award to five talented artists every year for the past 26 years has been incredibly gratifying,” Lani Hall Alpert said. “But the effect of the pandemic on the arts made us realize that we needed to do more. That’s why we’ve double the number of awardees for next year.”

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Since its founding in 1985, when Herb and Lani Alpert established the Herb Alpert Foundation, they have been leaders in supporting progressive education, arts education, music and jazz education at a number of institutions and universities including at LA Community College and UCLA. Rona Sebastian, president of the Herb Alpert Foundation is quoted in the press release as saying, “Support to artists, whose voices are the heart and soul of our democracy, has always been important to Herb and Lani. It led them to start the Herb Alpert Award 26 years ago when the National Endowment for the Arts funding to artists was eliminated. And now, under incredible difficult times, the desire to increase their support to individual artists is central to their philanthropic work.”

During the current pandemic crisis, The Herb Alpert Foundation has also provided immediate relief to artists as well as identifying several organizations that provide specific Covid-19 emergency support, making six figure grants to organizations such as Chrysalis, the Jazz Foundation, the Good People’s Fund, and Artist’s Relief.

Ravi Rajan, President of Cal Arts which administers the Herb Alpert Awards said, “We all know why Herb and Lani didn’t hesitate one bit to do this – because they too are artists, and they see how artists will model that better future for us all.”

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Dan Hardy explains reason for Herb Dean confrontation, clarifies lingering confusion - MMA Junkie

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By Nolan King and MMA Junkie Radio | September 8, 2020 8:00 am

As much as Dan Hardy has said already about his run-in with referee Herb Dean, he still thinks some things could use clearing up.

Hardy, a UFC color commentator and former welterweight title challenger, openly and loudly criticized Dean’s stoppage of Francisco Trinaldo’s knockout win over Jai Herbert on July 25 at UFC on ESPN 14.

“Yeah, but I feel like there’s a lot of confusion around this still,” Hardy recently told MMA Junkie Radio. “I’ve kind of put it out of my mind. It became so frustratingly irritating that people didn’t have the right information.”

UFC president Dana White, who was not in attendance on “Fight Island” to see the incident up close, voiced his displeasure with the idea of his employees confronting referees and said he had opened a dialogue with Hardy. However, Hardy said the wrong perception still exists among some in the general public when it comes to those comments.

“(Dean) came over to me and spoke to me at the desk,” Hardy said. (White saying), ‘You can never approach an official.’ That was not aimed at me. I’m not taking that as being aimed at me in any way. That was, to me, related to the fight the following week at UAE Warriors where one of the fighters wouldn’t let go of the choke and then pushed Marc Goddard, who was the official on that night. It was a bit of a mix of a reply from Dana at the press conference. That, to me, was what he was replying to. I didn’t approach an official.”

Dan Hardy refutes Herb Dean's defense of controversial stoppage, calls for referee accountability

Spinning Back Clique: Herb Dean. Dan Hardy. Who's right about stoppage controversy?

While Hardy noted that White’s comments weren’t completely directed at him, he revealed he’s had conversations with the UFC about the incident. He’s taken the company’s feedback into account but said he still feels a need to stand up for what he believes in.

“I’ve spoken to the UFC about it,” Hardy said. “They don’t want me shouting at the officials on the broadcast. That was my feedback from it. At the same time, I don’t want to be put in a position where an official isn’t doing their job. … I just want accountability. That’s all I want. We’re in a sport where people can get seriously hurt – permanently seriously hurt.”

Hardy’s actions and comments after the Dean didn’t go over well with some people, including Dean, who posted a lengthy social media video to explain his perspective of the perceived late stoppage.

Outside of competing in a few fights Dean officiated, Hardy said he hasn’t had many interactions with the referee. If Dean wants to talk privately or publicly about the situation, Hardy would be be happy to oblige.

“Herb has refereed me a couple of times,” Hardy said. “I’ve always respected him as a highly experienced official. There’s no denying he’s a good referee. There’s also no denying that he’s human, and people do make mistakes. We don’t grow unless we take accountability for those mistakes. That’s all it was about. I have nothing against Herb. If he wants a conversation with me about it, I will have one in private or in public. He can come on the podcast, and I’ll discuss it with him on record. There are lots of things we can all learn from it.”

John McCarthy says Herb Dean was in no-win situation with controversial stoppage

Herb Dean defends controversial stoppage, criticizes Dan Hardy putting on 'Superman shirt'

More than anything, Hardy said he wants to be an advocate for fighter safety. If he sees something he perceives as wrong, he’s’ going to speak up. He’s grown with the sport and doesn’t want progress to be reverted.

“Ultimately, I’m just trying to make the sport better for everybody involved and make sure we keep in the mainstream, because we clawed and fought our way to get here,” Hardy said. “When I was fighting for a world title, it wasn’t about the fight. It was about why ‘human cockfighting’ was on TV. I got sick of having those conversations. I don’t want to go through all that ground again, because we’ve covered so much ground. But nonchalant attitudes toward refereeing is going to get us back there, and that’s what I’m trying to prevent.”

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How To Start An Herb Garden At-Home - KXAN.com

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Our favorite Plant Expert, Lance Roberson with PLance.org stopped by Stephanie’s backyard to do a quick "plant autopsy" in her garden. Lance shares some tips for maintaining a healthy garden this fall. Plus, even plants something new in Steph's garden!

Garden boxes must have drainage! Wood in contact with soil = rot. So, line wooden boxes, or be ready to replace them.   For food crops, use untreated wood.

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Domino's Pizza vegan garlic and herb dip launches in UK and Ireland - Business Insider - Business Insider

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• Domino’s has rolled out a vegan range in the UK and Ireland. This includes two vegan pizzas and its first-ever vegan garlic and herb dip.
• The dip uses pea protein in place of milk and egg so that vegan customers can dunk their crusts.
• The new vegan pizzas and the garlic and herb dip are available in all 1,200 of Domino's UK and Ireland branches.
• Visit Business Insider's homepage for more stories.

Domino's Pizza has made a vegan version of its famous garlic and herb dip – but it's only available in the UK and Ireland.

On Monday, Domino's rolled out two new vegan pizzas to all of its 1,200 branches across the UK and Ireland. Each comes with a free pot of the new vegan dip, which contains pea protein instead of its usual egg and milk.

The two new pizzas are based on Domino's existing margherita and veggie supreme pizzas, but with vegan cheese and vegan dough. The new pizzas are only available on the new vegan classic crust, which is medium size.

Extra portions of the dip cost 49p ($0.64) for a 25g pot. It is currently only available in this size, unlike the non-vegan version, which also comes in 100g pots. The dip is famous among customers, and you can find hundreds of recipes online claiming to recreate the taste. The chain gave out 800 free 320ml bottles of the dip to customers in the UK in August.

Domino's launched its first ever vegan pizza in Israel in 2013. It has continued expanding its vegan range since then, and options vary by country. In Germany, for example, the chain sells a vegan BBQ chicken pizza, and in Australia it sells vegan cheesy garlic bread alongside a pizza with plant-based pepperoni.

In the US, vegan cheese isn't currently available at Domino's. Vegan customers have to order pizzas without cheese and can only choose the crunchy, thin crust.

Domino's first trialled its vegan options in the UK in October 2018, but had to develop a different dough before launching a second 46-store trial in June 2020.

"Domino's may not be the first, but following fantastic feedback from our recent trial, we're confident ours tastes the best," a Domino's spokesperson said. "Of course, nothing says Domino's like our garlic and herb dip, so we're proud to have perfected a worthy equivalent of the legendary pot so our vegan fans can also dunk or drizzle to their hearts' content."

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