Multi-Platinum Rock Legends Foreigner Plays Bethlehem PA’s Wind Creek on Sat Nov 12
With 10 multi-platinum albums and 16 Top 30 hits, FOREIGNER is universally hailed as one of the most popular rock acts in the world with a formidable musical arsenal that continues to propel sold-out tours and album sales, now exceeding 80 million.
Responsible for some of rock and roll’s most enduring anthems including “Juke Box Hero,” “Cold As Ice,” “Hot Blooded,” “Waiting For A Girl Like You,” “Feels Like The First Time,” “Urgent,” “Head Games,” “Say You Will,” “Dirty White Boy,” “Long, Long Way From Home” and the worldwide #1 hit, “I Want To Know What Love Is,” FOREIGNERstill rocks the charts more than 40 years into the game with massive airplay and continued Billboard Top 200 album success. Audio and video streams of FOREIGNER’s hits are over15 million per week.
With more Top 10 songs than Journey and as many as Fleetwood Mac, FOREIGNER also features strongly in every category in Billboard’s “Greatest of All Time” listing. At times, the band’s weekly catalog sales have eclipsed those of Led Zeppelin, AC/DC, the Rolling Stones, the Who, Def Leppard, Van Halen, Aerosmith and most of their Classic Rock peers (Source: Nielsen SoundScan). FOREIGNER‘s catalog sales were recently celebrated in Business Insider as hitting the Top 40 among the Best Selling Music Artists of All Time.
Founded in 1976, FOREIGNER‘s debut album produced the hits “Feels Like The First Time,” “Cold As Ice” and “Long, Long Way From Home.” The album Double Vision followed, as did a string of hits including “Urgent,” “Juke Box Hero” and “Waiting For A Girl Like You.” Those songs helped give FOREIGNER‘snext album, 4, its impressive run at #1 on the Billboard chart. At the zenith of 80’s sound, FOREIGNER‘s fifth album, Agent Provocateur, gave the world the incredible #1 global hit,” I Want To Know What Love Is.” This musical milestone followed the record-breaking song “Waiting For A Girl Like You.”
FOREIGNER‘s founder is Songwriters Hall of Fame member Mick Jones. A visionary maestro whose stylistic songwriting, indelible guitar hooks and multi-layered talents continue to escalate FOREIGNER‘s influence and guide the band to new horizons.
Jones reformed the band after a 2002 hiatus and selected lead singer Kelly Hansen to help write an inspired new chapter in the history of FOREIGNER. One ofrock’s greatest showmen, Hansen is among the most respected, consummate professionals in rock and roll. With a 40-year career that spans almost every area of music, from the role of lead vocalist to producing and engineering, Hansen has led FOREIGNER into the digital age while inspiring a whole new generation of fans.
FOREIGNER’s lineup also includes noted Dokken bassist Jeff Pilson, Michael Bluestein on keyboards, guitarist Bruce Watson, Chris Frazier on drums and guitarist Luis Carlos Maldonado.An unprecedented new level of energy led the group to a re-emergence of astounding music that speaks to FOREIGNER‘s enduring popularity.
With renewed vitality and direction, FOREIGNER hit the Billboard charts again with the 2005 release of their live Greatest Hits album, Extended Versions.Can’t Slow Down followed in 2009 and entered the Billboard chart in the Top 30, driven by two Top 20 radio singles, “In Pieces” and “When It Comes To Love.” To follow was the release of the band’s three-disc set, Feels Like The First Time, which included an acoustic CD with an intimate and unique re-interpretation of many FOREIGNER classics, studio re-records by the new lineup and a live performance DVD showcasing the group’s exceptional live energy.
FOREIGNER’s music experienced another surge in popularity in recent years thanks to usage in primetime television, major motion pictures, video games, advertising, and digital content. Films such as Rock of Ages, Bad Moms, Angry Birds, Magic Mike, Pitch Perfect,Good Boys and The Eternals, and television shows Orange Is The New Black, Stranger Things, The Late Show with Stephen Colbert, The Tonight Show Starring Jimmy Fallon and Tacoma FD have all strongly featured Foreigner’s songs. Advertisers including Toyota, Google, Molson, and Ford have turned to FOREIGNER’s music to engage their fans.
In May 2014, Atlantic Records Chairman Craig Kallman presented the band with RIAA gold and platinum digital awards for six FOREIGNER songs. These awards signify 500,000 and 1,000,000 downloads of FOREIGNERhits. That is more individual awards than any other heritage rock band, and an illustration of FOREIGNER’sresonance in the digital era.
In recent years, FOREIGNER has headlined several Live Nation tours, rocking across the country and the world with contemporaries and friends. In 2014, FOREIGNER headlined The Soundtrack of Summer US amphitheatre tour with Styx and Don Felder. A hits compilation album of the same name was released to coincide with the tour and immediately hit the Billboard Top 200 chart. In 2015, FOREIGNER joined Kid Rock on his “Cheap Date: First Kiss Tour.”
In October 2016,FOREIGNERhit a major milestone when the band performed for the very first time at New York’s iconic Carnegie Hall with a sold-out acoustic show. The concert highlighted the band’s ongoing relationship with the GRAMMY Museum’s initiative to promote music education in our nation’s schools. It included an a cappella contest among New York high schools who competed for a $5,000 prize donated by the band.
The year also brought the release of FOREIGNER‘s first ever live acoustic album In Concert: Unplugged, recorded at aonce-in-a-lifetime private concert hosted by Edsel B. Ford II at the Ford Motor Company Conference & Event Center in Detroit, MI. The band’s royalties were donated to JDRF (Juvenile Diabetes Research Foundation) and the album is available exclusively via Amazon.
The year 2017 marked the celebration of FOREIGNER‘s 40th anniversary. The Warner Music Group released a double CD set “40,” which includes 40 songs recorded between 1977 and 2017. The album spent several weeks on the Billboard Top 200 chart and it features two tracks recorded especially for this release, “Give My Life For Love” and a new version of “I Don’t Want To Live Without You.” The album spent nine weeks in the Billboard Top 200 chart. The US anniversary headline tour played 40 shows across the United States where the band was supported by Cheap Trick and Jason Bonham’s Led Zeppelin Experience.
In April 2018, FOREIGNER topped the Billboard Classic Album Charts for the first time with FOREIGNER WITH THE 21ST CENTURY SYMPHONY ORCHESTRA & CHORUS, a live recording of FOREIGNER’s first-ever orchestral shows in Lucerne, Switzerland. The band went on to headline orchestral shows in the US, Europe, Australia and New Zealand throughout the year including sold-out appearances at London’s Royal Albert Hall and the iconic Sydney Opera House. In the summer of 2018, FOREIGNER starred in a thirty city Live Nation US summer tour with Whitesnake and Jason Bonham’s Led Zeppelin Evening in support.
The excitement continued in 2019 with the premiere of Juke Box Hero, the Musical in Canada. Following a series of sold-out workshops in Alberta and Calgary, the musical premiered in Toronto in February and a Broadway run is on the horizon.
The November 2019 release of Double Vision: Then & Now is a DVD/CD package that celebrates the 40th anniversary of the iconic album. It features a stunning reunion concert that brings together the current and original band members playing all the hits at the top of their game.
2020 kicked off with a three-day run at the Schermerhorn Symphony Center with the Nashville Symphony Orchestra in mid January. Another highlight was a sold out January/February residency at The Venetian, Las Vegas. The Covid-19 nightmare forced the band to postpone almost a hundred shows all over the world including a sold out show with Whitesnake at the 18,000 seat London 02 Arena.
The Covid impact on the live concert business continued through much of 2021, although by careful observation of health protocols, Foreigner was able to execute a limited, but highly successful touring schedule breaking box office records in many markets. Following spectacular shows at LA’s Greek Theater and the Santa Barbara Bowl, the band embarked on a run of theater and major casino dates and other special events. These included appearances at Detroit’s Fox Theatre and the Hard Rock Live at Etess Arena in Atlantic City. Another highlight was an appearance at the Annual Gala of the American Turkish Society, which celebrated the life of Mick Jones’ and Foreigner’s guiding light at Atlantic Records, Ahmet Ertegun. The year culminatedwith FOREIGNER’S appearance at the spectacular Macy’s Thanksgiving Day Parade.
2022 commences with a two-week residency at the Venetian Resort in Las Vegas and includes the rescheduled co-headline UK tour with Whitesnake and solo headline shows across Europe. More touring details will be released in the very near future.
Election Day 2024: Elixir Health and Wellness Offers Free Red Light and Compression Therapy to Encourage Voter Turnout on Election Day
ELIXIR Health and Wellness, Bethlehem’s premier destination for non-invasive, anti-aging therapies, is excited to announce a special Election Day initiative to promote community engagement and support voter turnout. On Tuesday, November 5th, all voters across the Lehigh Valley are invited to stop by Elixir Health and Wellness, located at 1021 Main Street, Bethlehem, PA, for a complimentary session of red light or compression therapy between 9:30 a.m. and 5:30 p.m.
“At Elixir Health and Wellness, we believe in the power of caring, both for the body and the community,” said Yuliya, owner of Elixir Health and Wellness.
“We’re thrilled to offer this special opportunity as a way to give back to our neighbors who make their voices heard on Election Day. Voting is one of the most impactful ways to shape our community, and we want to support everyone who takes the time to participate.”
To take advantage of this Election Day offer, individuals simply need to show proof of voting, such as an “I Voted” sticker. Those who voted early are welcome to participate as well. Elixir Health and Wellness will be open all day to provide red light and compression therapy sessions that can help rejuvenate individuals after casting a ballot.
For those registered near Elixir Health and Wellness, the nearest polling location is:
College Hill Moravian Church
72 W. Laurel St.
Bethlehem, PA 18018
Whether you’re looking for a wellness boost or a relaxing break, Elixir Health and Wellness invites the Bethlehem community to experience its renowned anti-aging therapies and celebrate the importance of civic engagement.
For more information about Elixir Health and Wellness and this Election Day event, please visit our website at www.elixirlv.com.
Biggest Cookie Innovation Ever, Chips Ahoy Big Chewy Cookies! From America’s #1 Cookie Brand
The cookie experts at Chips Ahoy! are at it again – this time showing up bigger than ever before.
Chips Ahoy! Big Chewy Cookie
Introducing the Chips Ahoy! Big Chewy Cookie – an entirely new product line from America’s #1 chocolate chip cookie brand.
Chips Ahoy! Big Chewy Cookie
As the brand that is “Here for Happy,” this innovation from Chips Ahoy! brings cookie lovers an offering that is over three times the size of Chips Ahoy! Regular Chewy in an individually wrapped pack, making it the ideal go-to snack for splitting with a friend.
These new Chips Ahoy Big Chewy Cookies will up the ante in snack aisles and convenience stores across the country. Designed with Gen-Z Chips Ahoy! lovers in mind – this oversized treat is perfect for on-the-go snacking during their busy lives or to split with a friend.
Boasting chocolatey chips over four times larger than the iconic Chips Ahoy! Chewy cookie for a bigger, more chocolatey bite, the cookie itself clocks in with a diameter over three times the size, and will be available in three delicious flavors:
Chips Ahoy! Big Chewy Cookie: Delivering classic Chips Ahoy! Chewy flavor now bigger and with the just the right amount of chocolatey chips to compliment the larger cookie and its soft-baked texture.
Chips Ahoy! Big Chewy Cookie, Chocolatey Brownie: A decadent brownie-flavored base takes indulgence up a notch and delivers an extra chocolatey bite for even the biggest sweet-tooth.
Chips Ahoy! Big Chewy Cookie, Chocolatey Caramel: Delicious caramel-flavored chips blend with the iconic sweetness of the Chips Ahoy! chocolatey chips to create a delicious mash-up of caramel and chocolatey flavors to deliver a big, indulgent bite.
“From our original cookies to our newest innovations, Chips Ahoy! fans have long enjoyed our iconic brand and mouthwatering flavors,” said Jen Levin, Senior Brand Manager for Chips Ahoy! US. “For over 60 years, Chips Ahoy! cookies have been the go-to cookie for chocolate chip cookie lovers of all ages. Now, with the launch of Chips Ahoy! Big Chewy Cookies, we’re excited to be their on-the-go cookie choice as well, offering indulgence and happiness in each big, delicious bite. And perhaps the best part of all? Their bigger size means you have enough Chips Ahoy! deliciousness to share with a friend!”
Chips Ahoy! Big Chewy Cookie will begin rolling out to retailers nationwide starting in October. Each 2.5 oz pack will be available for an SRP $2.29 at convenience stores. For more information on Chips Ahoy! Big Chewy Cookie, follow @chipsahoy on Instagram and @theofficialchipsahoy on TikTok to follow the latest Big Chewy Cookie news.
Bourbon 31 Blended Bourbon is a play on the brand’s Bourbon 30 Bourbon brand and this limited-edition release was created for the Halloween season.
Bourbon 31 is a blend of three whiskies which have all undergone J. Mattingly 1845’s Double Staving™ process and the blend consists of 51 percent Bourbon, 29 percent Light Whiskey and 20 percent Rye Whiskey. Double Staving is a proprietary process used by J. Mattingly 1845 Distillery that gives the whiskey inside the barrels additional surface exposure to charred barrel staves to impart more flavor and color.
The Double Staved Classic Bourbon used in this blend has just scored a 96 from famed Whiskey Bible author Jim Murray.
The Bourbon 31 Blended Bourbon was created by J. Mattingly 1845’s team of expert blenders to reflect the flavors typically associated with fall. “When we blended these three whiskies, we were looking for a flavor profile that reflects flavors typically associated with fall, such as pumpkin and cinnamon while matching the light-hearted fun we’re having by changing the brand name from Bourbon 30 to Bourbon 31 to celebrate the Halloween season,” said Harry Richart, president, J. Mattingly 1845 Distillery.
Tasting notes for this bourbon describe it as having a nose of nutmeg, cinnamon, vanilla and walnut, with the flavors of brown sugar, cinnamon, and fall baking spices on the palate. On the finish, pumpkin bread, baker’s chocolate and seasoned oak are prevalent.
Bourbon 31 is available online and at the J. Mattingly 1845 Distillery in Frankfort, KY. Suggested retail pricing is $60 for a 750 mL and it is 98 proof.
J. Mattingly 1845 Custom Whiskey Program is the “Choose Your Own Adventure” of the whiskey world by allowing the buyer to choose between double staved™ bourbon, light whiskey or rye whiskey recipes, select their bottle shape, customize their own label, and even choose their own wax color from every color of the rainbow! This program is available online and in person at the Distillery and can result in some frighteningly fun labels and Halloween-themed wax colors. Imagine expressing your innermost devilish (or angelic) thoughts on the bourbon bottle you give your favorite boo.
Pricing for the custom bottles start at $120 for a 750 mL bottle and shipping is available to 46 states.
About J. Mattingly 1845 Distillery
The Mattingly family has been synonymous with distilling in Kentucky for more than two centuries, having a hand in the development of at least nine separate distilleries in the Commonwealth.
It all started in 1845, with John Graves Mattingly’s first distillery in Marion County, Kentucky, Registered Distillery #2.
In 2010 Jeff Mattingly took up the family mantle and started his own craft bourbon business. Today, Jeff’s son Cameron has joined the team as Vice President of Production, continuing the legacy into the latest generation for J. Mattingly Distillery 1845 in Frankfort, Kentucky. Together father and son offer their proprietary double staving process as well as a custom bourbon blending experience unparalleled in the spirits industry, available on-site in Frankfort or online at https://jmattingly1845.com/build-a-bottle/
Penn’s Peak is proud to announce Lettuce, Thursday, November 2, 2023 at 8pm.
Unify.The eighth studio album from Lettuce, it’s also a third consecutive record made at Denver’s Colorado Sound Studios, completing a loose trilogy starting with 2019’s Grammy-nominated Elevate, and continuing with 2020’s Resonate.
“Dealing with the pandemic, being in separate places, trying to survive without our best friends, without touring, not to mention the political divide in this country,”
says Lettuce drummer
Adam Deitch.
“We really needed to unify.”
Reunited with Colorado Sound’s esteemed engineer, Jesse O’Brien, Unify is a totally collaborative effort full of the highest of highlights, including its centerpiece track “Keep That Funk Alive,” inspired by the venerable Parliament-Funkadelic bassist, Bootsy Collins, and featuring Collins on bass and vocals.
It’s, as well, a benchmark moment for the sextet- Adam Deitch (drums), Ryan Zoidis (saxophone), Adam Smirnoff (guitar), Erick Coomes (bass), Nigel Hall (keyboards/vocals), Eric ‘Benny’ Bloom (trumpet)- approaching thirty years since its humble Boston beginnings.
“We’re just getting tighter and tighter,” says Coomes.“Really, these are the first records made with the six of us as a team, and it’s the best the band has ever been: live and in the studio; the funkiest and the most fun.”
16 songs.Pure Lettuce.Unifywill teleport you to a funky galaxy far, far away, where all life coexists as one in peace, love, harmony, and music!
Tickets on sale Friday, July 14th at 10:00AM at all Ticketmaster outlets, the Penn’s Peak Box Office and Roadies Restaurant and Bar.
Penn’s Peak Box Office and Roadies Restaurant ticket sales are walk-up only, no phone orders.
General Admission
Advance: $35.00
Day of Show: $40.00
About Penn’s Peak
Penn’s Peak, a beautiful mountaintop entertainment venue located in Jim Thorpe, Pennsylvania, can comfortably host 1,800 concertgoers. Enjoy a spacious dance floor, lofty ceilings, concert bar/concession area and a full service restaurant and bar aptly named Roadie’s. Complete with a broad open-air deck for summertime revelry, Penn’s Peak patrons enjoy a breathtaking overlook of nearby Beltzville Lake, plus a commanding, picturesque 50-mile panoramic view of northeastern Pennsylvania’s Appalachian Mountains. Choose Penn’s Peak for your next wedding, banquet or special event and treat your guests to an event truly “Above the Rest”.
Geographically convenient to residents of major population zones in Hazleton, Scranton, Wilkes-Barre, Stroudsburg, the Lehigh Valley, Philadelphia and New York City, Penn’s Peak is an ideal location for any event. It is located only four miles from Exit 74 of the northeast extension of the Pennsylvania Turnpike.
For more information on Penn’s Peak, go to www.pennspeak.com or call 866-605-7325.
Lehigh Valley, What does ‘Planet-based Milk’ taste like? We asked Chris Langwallner from WhatIf Foods
Planet-Based food? You heard right. Find out more from Chris Langwallner and WhatIf Foods.
WhatIF Foods believes in a better better.
Tasty, delicious foods that are better for our bodies, better for our taste buds and farmer buds alike. Better for degraded lands, our eco-systems and naturally… better for cows.
Today I had the chance to have a conversation (via zoom) with WhatIF Food’s Chris Langwallner to talk about inspiration, their foods, their flavors and the science and technology making it all happen.
This conversation has been edited for length and clarity. For the full conversation visit our YouTube channel.
Today we are here with Chris Langwallner from What If Foods. Thanks for joining us today.
Absolute pleasure. I cannot thank you enough. It’s fantastic to be here and letting our story get out a little bit. So thank you very much. I’m excited because it’s gonna be a lot of fun.
We’re talking about plant-based foods, we’re talking about planet based foods and for a “better-better” world. I’m hoping you’ll clarify that for us.
I look forward to it. Yes, it’s all about a planet based food company. It’s all about regenerating. It’s all about reconnecting to communities, restoring the greater land, and making sure that we are replenishing the nutrients we need on a day-to-day basis.
What inspired you to get into plant-based food?
To be honest with you, as a planet based company I think what really inspired me to get into a better way of doing things is actually a call out of my grandfather.
He has been always saying, leave this planet a better world than how you found it. When I was a young boy, I couldn’t understand. It was too abstract. I couldn’t really get my head around. But as I was then working in the industry for 20, 25 years you look behind the scenes, and you see how food is being manufactured on large scale and how profitability over shadows a lot of decision making.
And on the other flip side of the coin, there is a community out there, about 2.6 billion people. This planet makes a direct income or an indirect income from farming activities. And the vast majority, more than two thirds of these people are the poorest of the poor. And we are leaving them behind. And that’s not fair to them because what we have on the plates has been harvested by them.
They take care of their land. And if we leave them behind in the current state of affairs We’ll see many tears in their eyes. And it doesn’t have to be that way. It can be totally different. And hence my strife was really to look at the planetary health and its affairs as well as humanity overall.
And thinking about that must be a better way of doing things and how can we improve it, not incrementally, but really make a system change. And here we are basically inspired by my grandfather.
On your website, you take some very science-based heavy content and you make it fun and easy. Talk about that process.
It’s a team effort. Honestly, there’s a huge team behind the scenes that works tirelessly on improving our communication and our style and our tone. But the essence of it all is that we understand that Gen Zs and today’s youth are essentially those consumer groups that are on this planet.
Probably the first sort of generation that is fully educated in sustainability. And they have their ability today by one click of a button to really look behind the scenes and understand whether or not there is BS or whether or not there’s transparency, there’s honesty, and there is a different approach to things.
So that is one aspect of things. So we wanted to really make sure we are speaking to the youth on this planet. The second aspect of it all is that, You open your social media feeds today, or you open a media channel, you switch on your television and you are bombarded with bad news, after bad news.
And quite frankly, I have worked in universities and with students and I have been shocked by the fact that people, young guys, talk to me, ‘Hey, I don’t care about sustainability. I don’t care about our planet because it’s so crappy. Everything is so bad. I might as well just enjoy the time span I have on this planet.’
And I was shocked in contrast to what my grandfather told me. Today’s youth, some of them, not all, a fraction of them think like that. Or in other words I met this young girl and she says, I don’t know if I want to have children. Because I don’t know whether or not I would like to give birth to people that then inherit a planet that is so hot.
And all of that together was just making me restless and I wanted to really change things and and take this finite time span that I have on this planet to try as hard as I possibly can to leave it better than I found it. And that’s what I strive for. Hence we’re speaking with a fun and engaging voice.
We are speaking with colors and we are speaking with cartoons so that we basically get this heavy message across in an uplifting way and saying, Hey, you can be part of something. That actually does the opposite. It’s not grim. Yes. If we change, we can make this. We’re a better place and here we are.
Thanks for the call out. The credit goes to my team.
As we segue into the products themselves, what I wanna highlight is this BamNut Is that the nickname for the Bambara Groundnut?
Yeah, so we came up with Bamnut as a short version, as an acronym for the Bambara Ground Nut, which in reality is a legume, a legume that helps us fix nitrogen organically in soils that are essentially degraded and left behind by intensive agriculture.
The Bamnut word came about in Singapore. We actually did not quite know when we started using it. We didn’t quite know how the Americans would pronounce it. And then we found out, alright, it’s the Bamnut. So it all turned out to be so witty and entertaining and just perfect fit for a “better, better” to be honest.
Because that’s a main ingredient in all of your food. Let’s talk about what is a BamNut. Why is it magical and unique?
I was walking through the world of agro food over the past 20 years, and I’ve always been hugely concerned about the massive speed of land degradation, particularly on arid land.
And that’s getting accelerated because of climate change; and the weather is changing; and the rains and the monsoons are not hitting regularly anymore. So it becomes increasingly more difficult to plant, the planting season to make sure that you are having the seeds in the ground before the rains hit them and so on and so forth.
So it becomes really challenging for folks. So land turpitation has always been a huge concern of mine because another, on the flip side of that, we are losing about 25 soccer fields worth of arid land every minute, while at the very same minute, the same amount of primary forests have been cut down.
So if you compare and contrast these two figures, what it tells me is that in order to make way for the old food industry, we actually cut primary forest and we leave land behind. And that is the wrong thing to do. That is one aspect of things.
The other aspect of things is I had once the fantastic opportunity to have an interview with Dr. Roy Steiner of the Rockefeller Foundation. And he gave a casual shoutout and he said, nowhere in the world do we produce and consume enough legumes. And I was thinking, why does he say that? But then it’s quite obvious if you think it through, because we are depending so much on crops that the land that basically holds the crops is deprived from organic nitrogen fixing crops like the legumes, and in the absence of nitrogen being fixed through the legumes, we throw endless amounts of synthetic fertilizers on the ground in order to make up for it.
That’s an aspect of things that also worried me. But today the input costs have gone through the roof is it unravels all over the world and it has gotten more and more expensive to do so the degrading of land in one pocket, I was basically going through my work with that sort of lens.
Then there’s this whole water issue. We are big time irrigating crops, but what does that do? It just slows down the loss of water tables because the moment we take water out of the ground, the water tables are collapsing. I have numbers for that. I had a business in India a long time ago, and it used to be 30 meters, and today it’s probably 90 to 120 meters.
So water is basically a huge issue. There was another lens through which I looked at, and then I was at a conference in Jakarta, and I happened to run into a scientist. He said to me that he works on the Bambara groundnut. It’s a complete crop. I thought, “Oh, that’s interesting. So what does that mean?”
And I started to really explore that much more deeper. And a complete crop turns out to be essentially a crop that has all micronutrients in the sort of right balance that we need. On top of it, it has all nine essential amino acids that we need. It has rich fatty acids, quality fatty acids, as well as car complex carbohydrates. So fiber.
You remember the forgotten macronutrient fibers for our microbiomes? So I got really inspired. So I looked up the amino acid profile and I saw it is rich in plutonic acid or spartic acid. So these are very cool amino acids in terms of generating nice flavors. And off I was; I organized the first couple of five kilos and the trial started, and that’s years and years ago.
In the meantime, the Bambara groundnut actually taught us a few lessons because it’s a very hearty nut and it really takes an effort to make cool products outta it.
It’s called a complete product, is that correct?
A complete food. A complete crop or complete food crop.
Right now all of the products on your website are based from BamNut. I see Bam Nut milk. I see noodles with seasonings, and then there’s bundles and swag and all kinds of delicious things.
In the future, are we expanding that beyond or what’s the scope?
We would love to explore new categories as we build our business. There are so many occasions throughout the day where we can actually incorporate the bambara ground in exciting products, and we look forward to doing that.
Our focus right now is definitely our milk portfolio. It’s a wonderful product. I encourage everybody to have a little taste and Judge for yourself. We have a client in Los Angeles, a coffee roaster, who said ‘This is the closest thing to cow milk that I’ve ever seen in plant-based milk.’
We call it planet based milk. I have to say again, shout out to my team in the R&D side of things because they have established a wonderful product essentially with just three ingredients: that’s water, the bambara groundnut, not coconut oil. The rest is essentially technology behind the scenes that actually makes it foam nicely, very stable foam, small bubbles. So you can do latte art.
Our Airy [flavor] is essentially the one that I would use for a nice drink, like a shake.
In between there is the Every Day [flavor] that goes essentially into my cereal in the morning.
What are the flavors?
Today we are in the market with three different products.
The first one in a slightly black sort of packaging is the Barista. It has the richest mouthfeel. It is the creamiest. We have designed it to perform fantastic or be able to perform fantastic latte art. So it really goes into the cappuccino sort of an experience rather nicely.
I personally take it also for Boba tea. I might as well use the bambara groundnut and foam it up.
I have my little trick with the barista. I actually froth it in the frother and I put my espresso shot into the frother with the barista together. So I froth it together. But that is just me. I just like it that way.
Then we have the purple package, which is our Everyday. My wife uses it in baking. We do make cakes, like traditional Austria style, and we totally use only the Everyday [flavor] for that.
Friends of mine [pour] it into their cereals in the morning. It’s a little bit richer, earthy, nutty in character because we do tend to roast the nuts a little bit stronger in the process of making it.
Last but not least, we have our Airy [flavor], which is the lightest one of it all. It is the mint colored package. It is the one that people take into milkshakes and protein shakes.
Let’s move on to Noodles
We wanted to create technologies that help us regenerate what’s broken. And today a large portion of all ramen that is being consumed on a day-to-day basis globally is deep fried in palm oil. Palm oil leaves huge banks of land degraded behind, particularly after the third cycle of palm plantations being grown.
We see the aftermath of the palm plantation industry essentially now in Southeast Asia. Therefore we were alerted when we started this project to basically say no to frying and no to deep frying and no, to essentially dehydrating instant noodles or ramen using that sort of process.
So we invented a technology that actually took that sort of challenge away. We invented an industrial scale air frying technology. Once you actually don’t fry anymore, you save about 20% of the space because 20% of palm oil is [based] in the noodle product of classic ramen. That’s what it absorbs in the frying process.
So if you don’t deep fry, you save 20%. Now nutrients will survive. Now colors may survive. Then we replaced all the palm oil with the Bambara.
We started to actually say, how can we bring color and different flavors and textures on the plates of consumers? And we created these four different products with the four different colors, which is essentially the black one, which is charcoal driven, moringa is green, pumpkin is orange and the original is yellow.
So four different options, all the same philosophy.
The backbone of making it is the same, but then we add different nutrients to it to have fun, and then we add fancy seasonings to it, which makes just a nice flavor experience as well.
Our audience is passionate, hungry, curious, foodies. What does it actually taste like?
I’m extremely proud of our Noodles because even without the seasonings, you can cook them up and eat them and you will have a wonderful experience.
Try and contrast that with other ramen that you find in the market, and you will come back to our offering immediately because they’re just tasting nice.
So our starting point of then adding the seasonings to it, like hot and spicy, or the mushrooms is an easy undertaking. It is actually an easy sort of concept to work with because if you have a neutral and nice taste to start with from the noodle base, you can build interesting flavor profiles on top.
Rather than having to use heavy flavors to mask off-flavor from a product base, or not so nice processes or even crappy raw materials. We don’t have that challenge.
We also decided very early on to keep the salt at a minimum to stay away from any flavor enhancers. No MSG, we’ve tried to keep it as clean as we possibly can.
We’ve tried to use as much spice as we can access. No flavoring and stuff like that. I’ve been in that industry for over 20 years. We thought let’s stay honest, to the product as well, to the noodles as well. And that has been a fantastic journey.
Our “Original, is a hot and sweet, hot and spicy pairing. In Southeast Asia, it’s based on wok cooking. That’s my personal favorite. I eat it on salads with a little bit of a balsamico dressing
We have with Sesame Garlic, many kids who go for a green one.
Pumpkin with the traditional Indian curry offer a great pairing. Watch out, it comes hot and spicy. Typical Indian flavors.
Last but not least is our charcoal with mushrooms. It’s fantastic for, if you go out to have a beer and come home and wanna have a bite, go for it. It’s a good one.
How did you decide which flavors to choose? Was it a lot of trial and error?
There’s a lot of trial and error. There’s a lot of pairing up with our noodles.
What we have tried to do is really look into what are the best pairings for these sort of flavors.
From that point of view, we also wanted to stay with our seasonings. We wanted to stay essentially planet based. None of our ingredients have any animal derived products in it.
You look at the charcoal, you cook it up, you eat it, you give it to a chef, let him experiment around.
We had a Spanish chef take our charcoal and put it into a paella. All of a sudden there was a totally different sort of recipe.
The way we actually derived the final products has also a lot to do with people that actually use it day-to-day in the kitchen and learn from them.
What’s the future of WhatIf foods?
We are going to enter new categories of food and we are gonna expand our existing categories with new products.
But I probably would love to use the opportunity to take you along on a more philosophical sort of journey for WhatIf foods and what comes hopefully in the next couple of years to come, because I think we have a better opportunity that needs doubling down now.
What I’m talking about is really the cost of the way we are making everything right from originating bambara groundnut, with partnering farming communities in all parts of Ghana. Encouraging them, making the ingredients ourselves, and then making the food applications, making the food, and then basically taking it to retail all the way through to Manhattan and other parts of the US.
So it’s that entire regenerative value chain that we have created and what that actually represents to us is an opportunity to really explore the intersection between soil health and restoring the soil that has been once degraded from intensive agriculture.
It is that intersection of renewable energy because the Bambara groundnut now grows in a shell and hence the shell has energy in there and can be used in order to fire up essentially for power.
If you do that smartly, you generate biochar. With biochar, you then actually sequester carbon from the atmosphere into the soils permanently for hundreds, if not a thousand years to come.
And last but not least, another intersection is wellbeing for consumers. We call them “Better Believers” as well as farming communities because we work with them directly.
We are proud of the fact that we have increased profit, not income; profit of farmers who work with us by 300%.
At 2.5 acres, these farmers are permanently uplifted above the poverty line. That’s the intersection we really wanna double down to. Again, soil health, renewable energy, carbon sequestration.
Well-being for both the better believers as consumers, as well as the farming communities. Its possible and we’re looking forward to doing that on a large scale. If we wanna fulfill the demand that we hopefully can create, then we will probably need about 20,000 farmers to do that in the next five to ten years to come.
And then generate all the energy that we need internally to be there for carbon zero. Even further carbon or maybe even participate in the carbon market through certificates. That’s our next challenge. That’s where we wanna go.
Penn’s Peak is proud to announce Gary Allan, Thursday, April 20, 2023 at 8pm.
With the allure of a modern day outlaw, Gary Allan has won over fans, peers and critics with his signature blend of smoldering vocals, rebellious lyrics and raucous live performances.
While becoming a force on the country music scene, Allan has remained true to his artistic voice each step of the way.
RUTHLESS, Allan’s first new album in eight years was released in June 2021.
The 13-song album feature songs produced by Mark Wright, Tony Brown, Greg Droman, Jay Joyce, and Allan himself.
Gary Allan plays Penn’s Peak for new album ‘Ruthless’
His last album, SET YOU FREE, topped the Billboard 200 (Pop Chart), a career first for Allan.The album also made its debut at the top of the Billboard Country Album chart (for the fourth time in a row), and produced his fifth #1 country radio chart topper with “Every Storm (Runs Out of Rain).”
The California native released his first album, USED HEART FOR SALE, in 1996 and since then has released eight additional studio albums selling over 8 million albums, been certified platinum on three back-to-back albums, and been certified gold five times.Allan has five #1 hits at country radio, fourteen Top 10 hits to his credit and amassed over 2.8 billion total streams.
He’s described as “dark and dreamy” in Entertainment Weekly, “soulful and rough around the edges” in Playboy and deemed a “maverick” by Rolling Stone. He sells out venues as a headliner from NY to LA, appeared on The Tonight Show with Jay Leno, Late Show with David Letterman, Late Night with JimmyFallon, Live with Kelly and Michael and Jimmy Kimmel Live. He has also landed on the covers of Country Weekly, Pollstar and People magazine.
Tickets on sale Friday, December 16th at 12:00PM at all Ticketmaster outlets, the Penn’s Peak Box Office and Roadies Restaurant and Bar. Penn’s Peak Box Office and Roadies Restaurant ticket sales are walk-up only, no phone orders.
Reserved Seating with Pit
Standing Pit @ Stage: $60
Regular Reserved: $50
About Penn’s Peak
Penn’s Peak, a beautiful mountaintop entertainment venue located in Jim Thorpe, Pennsylvania, can comfortably host 1,800 concertgoers. Enjoy a spacious dance floor, lofty ceilings, concert bar/concession area and a full service restaurant and bar aptly named Roadie’s. Complete with a broad open-air deck for summertime revelry, Penn’s Peak patrons enjoy a breathtaking overlook of nearby Beltzville Lake, plus a commanding, picturesque 50-mile panoramic view of northeastern Pennsylvania’s Appalachian Mountains. Choose Penn’s Peak for your next wedding, banquet or special event and treat your guests to an event truly “Above the Rest”.
Geographically convenient to residents of major population zones in Hazleton, Scranton, Wilkes-Barre, Stroudsburg, the Lehigh Valley, Philadelphia and New York City, Penn’s Peak is an ideal location for any event. It is located only four miles from Exit 74 of the northeast extension of the Pennsylvania Turnpike.
For more information on Penn’s Peak, go to www.pennspeak.com or call 866-605-7325.