Vino al Vino is seeking a subtle revolution in the way that wine lovers enjoy wine through sourcing only sustainably produced, minimal intervention wines with grapes that grown organically and/or biodynamically.

Wines that made naturally without the hundreds of additives, corrective agents, colouring, and sulphites that typically find their way in conventionally produced wines.

Maxim Atanassov and Andrew Stewart are the partners behind Vino Al Vino, a Calgary, Alberta-based wine import and distribution agency that is taking the wine world by storm with their expert selection of real, honest and authentic wines that are not only a pure joy but good for your health.

"Our natural wine is made with almost no chemical and minimal technological intervention in growing grapes and making them into wine," said Mr Stewart. "At a minimum, all-natural wines are farmed organically."

The winery has developed a portfolio of over 150 wines that the public through careful selection of producers that adhere to the natural growing process. Vino al Vino has also formed a Wine Club to enable enthusiasts to order straight to their door.

Mr Atanassov commented: "We carefully select only those producers that operate in full respect of the environment, without using pesticides or other toxic chemicals. 

"We believe the single most important element to a healthy life is to eat and drink naturally. In line with such principles, we have selected wines that are easy to drink and very digestible, without giving up elegance and complexity: this is the most effective way to enhance your sensory experience."

"Our producers see their role as one of assisting the wine rather than "making" the wine."

Vino Al Vino is passionate about what they do, obsessed with tradition, quality and artistry in the winemaking process. 

"Our ideal vigneron is someone who works to change the status quo, while firmly entrenched in tradition and a firm believer in natural, not because of the marketing power that it holds, but because it is the right way," added Mr Stewart.

"We to introduce the public to a different way to enjoy wine, not just as a social beverage, but as the best possible companion to food. "

For more information about Vino Al Vino's offering contact 403 809-9910 or email: This email address is being protected from spambots. You need JavaScript enabled to view it.. Or head over to their website https://www.vinoalvino.ca/ to discover more about their dedication to natural wines.

Vino Al Vino Partners

Maxim has been entrenched in the wine world since he began helping out from the age of five years on his grandparents' vineyards in a village called Bojenica in the Balkan mountains.

His grandparents followed sustainable, organic and biodynamic practices, with no intervention other than pruning and tilling. No irrigation and the vines were left to nature to turn the sun's energy into grapes.

In the stone cellar, they also followed natural winemaking practices: nothing added, nothing is taken away.

A chance encounter in 2012 with a like-minded Italian sommelier, Federico Peccolo, formed the beginning of a conversation that two years later saw the creation of Vino Al Vino. Vino Al Vino was born out of the desire for natural and artisanal wines with a story to tell.

Natural wine is made with no chemical and minimal technological intervention in growing grapes and making them into wine. At a minimum, all-natural wines are farmed organically.

In Italian, "vino al vino" stands for something simple and clear, genuine and direct.

Andrew began his career in wine after moving to Calgary in 2002, at Bonterra Trattoria, developing a love for Italian wine. In 2004 he travelled to Italy and spent two months immersed in the culture of the vine and the wonderful people cultivating them. 

Upon returning home, he studied with both the WSET and ISG wine education programs, while working retail and restaurant positions for the next 14 years. This culminated in Wine Director positions at several top venues including Model Milk, Pigeonhole, Anju, and the Teatro Group.

Andrew came on board with Vino al Vino to continue growing their portfolio, expanding their producers, and using his extensive experience in a myriad of positions to build a different approach and attitude to wine sales in Alberta.

Sharon, MA, Mar 04, 2020 -- Something to moo about. A new Crescent Ridge Dairy delivery route will now serve Malden, Reading, Wakefield, MA. The expanded fleet of 12 classic milk trucks now delivers not only Crescent Ridge’s award winning milk and ice cream, but a full array of hundreds of grocery items with an emphasis on locally grown, locally raised, locally handmade and locally prepared foods. From farm to front door.

“We are delighted to bring the very best of local dairy and food to Malden, Reading and Wakefield,” noted Mark Parrish, the third generation to operate the family business. He added, “The reception to our wholesale, high grade yet affordable food has been rewarding to our entire staff. We look forward to the continued expansion of our farm to front door products and the communities we serve.”

Crescent Ridge Dairy’s recently swept a variety of World Dairy Expo Championship awards. Crescent Ridge Dairy’s 2% white milk, whole milk, mint cookies & cream ice cream and coconut almond bar ice cream each were recognized as the best in their respected categories.

Ever since Crescent Ridge Dairy began making premium ice cream at their humble Sharon, Massachusetts dairy farm, their menu has been regarded as a scoop above the cups and cones of other creameries. Demand for their summer-time treats led to the opening of their dairy bar that overlooks grazing cattle in 1968. Since then, the popularity of Crescent Ridge Dairy’s ice cream has grown from a cult following of regional connoisseurs and travelers to international recognition from some of the world’s most respected publications.

In 2009, National Geographic Magazine’s The 10 Best of Everything Ultimate Guide for Travelers featured Crescent Ridge as one of the 10 Best Ice Creams in the World. They would receive this same honor again in 2012. That same year, Food & Wine Magazine cited Crescent Ridge Dairy as one of the Best Ice Cream Spots in the U.S. In 2014, Men’s Journal would inform anyone left who wasn’t already aware of Crescent Ridge Dairy’s reputation by featuring them in their 27 Best Ice Cream Shops in America article.

Taste the hype for yourself. Crescent Ridge Dairy’s products are available for home delivery in the Greater Boston area and directly from the dairy bar located on their Sharon, Massachusetts Farm. You can also find them on the shelves of Stop & Shops, Shaw’s / Star Markets, Roche Brothers, Whole Foods and other major retailers throughout New England.

The Crescent Ridge Story
Malby and Mildred Parrish started Crescent Ridge in 1932 when they purchased the 44-acre plot farmland on Sharon’s historic Bay Road and made it suitable to grow crops and raise cows for milk. Back then, Malby was able to make his rounds delivering fresh dairy to the community with just one dependable 1928 Chevrolet truck. In less than 10 years, the operation had achieved enough success to justify the installation of a modern pasteurization and bottling plant. By 1953 Crescent Ridge controlled a fleet of milk trucks that served not only families in Sharon, but the neighboring towns of Canton, Stoughton, Norwood, Walpole and Westwood, Massachusetts as well.

Crescent Ridge opened their first Dairy Bar on their original plot of land in 1968. Its popularity has only grown since then, with the ice cream it serves winning the reputation of the best in New England amongst locals and seasoned travelers alike. Years later, National Geographic would name it one of The 10 Best Ice Creams in the World. This expansion and the loyal following Crescent Ridge had developed helped the brand weather the troubled economic climate of the 1970 and prosper into the 1980’s. By the early 1990’s Crescent Ridge began expanding its menu starting with fresh squeezed orange juice.

Mark Parrish became the third generation to operate the family business in 1998. This same year, he made significant investments into Crescent Ridge’s infrastructure by expanding their warehouse, freezer and lab space and making updates to their milk plant. Mark continues to innovate and grow the Crescent Ridge brand. Their products can now be found on the shelves of major stores like Stop & Shop, Whole Foods, Shaw’s / Star Market, Roche Bros, Big Y, Boston Public Market and others. He has teamed up with other local businesses and diversified his own operation to feature fresh seafood, grass-fed beef, pork, chicken, produce, maple syrup and other artisan products in their catalogue.

For more information about home delivery, retail locations and the onsite dairy bar, please click to https://www.crescentridgedairybar.com/ or call (781) 784-274. Visit the cows and staff at 407 Bay Road, Sharon, MA.

Media Contact:
Steven V. Dubin, PR Works
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781-582-1061

Laalsa Business Insights today launched their food delivery app ‘Yumzy’ for an enhanced user experience. The newer version boasts some major updates that are aimed at providing their partner restaurants more control over their business by helping them leverage the latest marketing strategies. Yumzy is the eco-system that empowers restaurants to make them independent and self-sustained without depending on third party aggregators any more.

Laalsa Group – A Hyderabad Based Conglomerate presents to you the first of its Kind Application “YUMZY” – An Application – A need of the hour and a solution for the rising problems of Restaurateurs/ Restauranpreneurs, Etc.

Yumzy is the eco-system that empowers restaurants to make them independent and self sustained witout depending on third party aggregators any more. Its ironic that the online ordering platforms these days charge steep rates as commissions and restaurants spend additional charges towards click ads and discounts to get the visibility and conversions from huge list of restaurants listed in the app. These online food ordering and delivery companies charge delivery fees from the customers as well as extract commission from the restaurateurs. In the end restaurants never make money but live with the hope that one day they will meet the cost and gain profits. Mr. Suresh Redyam CEO - Yumzy.

What’s worse is the fact that the restaurants also lose their existing consumer base, unaware of who their loyal and frequent customers are. In order to compensate for the charges, the restaurants land up inflating the prices or reducing the quantity of the dishes or even compromise on quality. Now this is something that hampers the brand and consumer loyalty that Restaurants are not realize. They are kind of stuck now and for them Yumzy is their helping buddy..Mr. Suresh added.

“We want Yumzy to become a seamless and multi-dimensional food platform that caters to the needs of the food industry and consumers. We envision to project food with all of its characteristics like taste, feel, lifestyle, health, etc., and to make it as relevant to a particular individual given any location, weather and time; so a consumer sees a complete 360° perspective to match his desired result.Our mission to create an organized food platform for the food industry to enable them to find the right consumers to their products; AND provide an enhanced consumer centric atmosphere where he or she has complete freedom to choose the right product for their needs at a fair price,”said Suresh Redyam

Currently, Yumzyisonboarding restaurants at a pace of 120 restaurants per day from 4 cities. In fact, it has on-boarded more than2000 restaurants in less than 3 months. With a positive acceptance and response rate of more than 70%, the company is looking to targeting 20,000 restaurants in next 6 month and 65000 in next 2 years with covering of more than 24 cities.

When asked about how technology is helping Yumzy to find right restaurant partner, Akash Shah, the Heading Technology at Laalsa said, “As a platform there was a huge challenge in front of us to identify the best restaurants out there. We wanted to make sure that the restaurants listed on our platform should be the ones focused on parameters like quality, hygiene & customer loyalty.”

He also added, “We wanted to filter the best out of the rest; this includes popular as well as new restaurants. Yumzy came with the innovative idea by combining technologies of data science & artificial intelligence with market analytics which helps in picking the right restaurants from each category and cuisine per area”.

Regarding the role of Yumzy in helping the restaurants to reach out their consumers & gain back control, Zaki, Product Heat at Laalsa, said, “Yumzy is continuously innovating to help restaurants using it technological advancements. Yumzy empowers all the restaurant partners with the tool to reach out their customers. This helps the restaurants to not only reach out their lost customers but also with the market analytics for making the smart decisions on their offering and serve their customers better.”

CEO’s profile:Suresh is the Founder and CEO of Laalsa, a product development company began its journey in 2016, when it started developing a food-tech platform designed to help resolve the day-to-day issues faced by the restaurants and foodies in India. He understands the day-to-day issues faced by the restaurateurs in India. Through Yumzy he wants to provide a platform where food businesses can operate more independently, efficiently, and profitably.

The company has successfully built the product and gained immense traction in the market. At present, the company’s workforce has grown to the size of 100+ motivated, skilled, and creative individuals. When you build something significant out of nothing, the world looks at you with respect and admiration.

About Laalsa:

Laalsa is an organization which is technically evolving in the food delivery business. The organization workforce considers themselves to be Food Engineers who transform and outline the food trends of tomorrow, Yumzy uses Artificial Intelligence to create taste profiles and discovers the way demography’s of the nation eats. Laalsa’s technical solutions on blending with Food Sciences and Machine Learning render solutions that are an elixir for the F&B Industry. Laalsa presently holds around 100+ employees, the company plans to create more than 10,000 Direct & Indirect employment in next 6 months. 

San Diego, California (release-news.) January 20, 2020 - Catering and special events company, Picnic People, has expanded their corporate catering kitchen capacity from 5,000 sq. ft to 12,000 sq. ft. This expansion will allow the company to better serve the catering and event needs of San Diego companies. Founder and Owner of Picnic People, Lisa Richards, said this about the completion of the project:


"Picnic People's focus is to expand and improve our offerings by concentrating on new smoking and seasoning techniques. To accommodate the new equipment required to accomplish this goal, we needed to expand our kitchen footprint for corporate catering in San Diego."

Picnic People specialize in planning and producing every detail of corporate, collegiate and social events - serving groups of 50 to 50,000+ guests. Located in the Miramar area of San Diego, the new kitchen was designed for BBQ catering in San Diego, featuring a smoke with three different kinds of smokers and a Pigout Roaster, which is mobile full hog roaster.

With over 38 years in catering experience, Lisa's new vision includes creating a collaborative culinary environment and host renowned pitmasters and BBQ chefs from around the world to create a BBQ school for San Diego.

"As a leading San Diego catering company, this year we have invested in creating new tastes at Picnic People. We're having a blast mixing up traditional BBQ recipes with new woods and smoking techniques. We could not be more blessed to have a community who is passionate about having picnics." - Lisa Richards

The expansion project also includes increased office space for Picnic People's internal sales, operations and staffing departments. Expanded kitchen facilities with additional storage and production space have allowed Picnic People to offer more comprehensive event services and advantageous pricing to their clients. Their event planners in San Diego provide excellent event planning service to the clients.

About Company

As a leading catering company in San Diego, Picnic People has doubled their catering capacity with new corporate kitchen. They specialize in planning and producing every detail of corporate, collegiate and social events. Visit https://picnicpeoplesandiego.com.

Contact details:

Kristen Villasenor
Picnic People
6496 Marindustry Dr. Suite A
San Diego, CA 92121
Office: (858) 586-1717
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www.picnicpeoplesandiego.com

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Operation Food Search (OFS), a non-profit hunger relief organization, recently named Laura Bryant, Nik Brym, and Steve Spratt to its board.  Board members are eligible to serve two consecutive three-year terms.

Laura Bryant is Assistant Vice President of Government & Public Affairs Communications for Enterprise Holdings, Inc.  She previously worked at McDonnell Douglas Automation Company (McAuto), Southwestern Bell (now AT&T), and later at The May Department Stores Company.  Bryant’s career includes 14 years of public service including as an official for the City of Creve Coeur, Mo.  She was first appointed a member of the municipal Planning & Zoning Commission and was later elected a Ward 4 representative on the Creve Coeur City Council, eventually serving five two-year terms before being termed-out.

Nik Brym is an accounting manager at GardaWorld Security Services.  Prior to joining the board, Brym spent seven years serving on OFS’s young professionals’ board with the last four years as its president.  He mentors UMSL students, as well as serves as a board member for Strange Cares, a nonprofit that helps underprivileged children by offering scholarships.  Brym is the current president of his children’s school parent association.

Steve Spratt is the Vice President of Marketing Operations at Ascension.  He currently serves on the Board of Norwood Hills Country Club.  Previous board experience includes The First Tee of Greater St. Louis and the Board of Education for the Ladue School District.

“Laura, Nik, and Steve will make excellent additions to our board based upon their commitment to serving our community ,” said OFS’s Executive Director Kristen Wild.  “They each bring a diverse skill set to our group, and we look forward to all that they will accomplish for our agency.”

Founded in 1981, Operation Food Search (OFS) is a hunger relief organization that provides free food, nutrition education and innovative programs proven to reduce food insecurity. With a strategic focus aimed at ending childhood hunger, OFS empowers families and increases access to healthy and affordable food. The agency provides food and services to nearly 200,000 individuals on a monthly basis – one-third of whom are children – through a network of 330 community partners in 30 Missouri and Illinois counties.  For more information, call (314) 726-5355 or visit www.OperationFoodSearch.org.