Saturday, June 30, 2012

Biggest Loser Sarah Nitta Becomes a Mom

Deni Hill and daughter Sarah Nitta at Biggest Loser finale.
Sarah Nitta of Season 11's "The Biggest Loser"  is now a proud mother, with another baby on the way. The road to motherhood wasn't easy, though.

Those who watched BL remember that Sarah said she wanted to lose weight to become healthy enough to bear children.  She did lose 106 pounds, but a round of fertility treatments and in vitro fertilization in 2011 ended in disappointment. 

She felt she needed some time for her heart and body to heal before attempting more fertility treatments.  So she and husband Jason decided to try to adopt a baby. In April, just three weeks after the couple was chosen for adoption, they found out they were also pregnant — not one, but two miracles coming to the Nitta family. 

Photos Sarah posted on Facebook this past week show her cuddling newborn Jade Kiyoko Nitta, with Grandma Deni Hill (at-home winner of Season 11 Biggest Loser) also welcoming her newest grandchild.  Sarah is due with another little girl in October.

She has been working as a social media specialist for The Biggest Loser Resort in Ivins, Utah. 

In April, Sarah posted on Facebook: MOST EXCITING STATUS UPDATE OF MY WHOLE LIFE!!! We are adopting a baby girl due the end of June and finally starting our family!!! We are SOOO excited and feel so blessed! But wait... there's more. Three weeks after we were chosen to adopt I found out I AM PREGNANT! I am 15 weeks and due in Oct! So we are having TWO BABIES!!!! God is great!"

And I couldn't agree more with your last statement. God IS great. Congratulations, Sarah!

Thursday, June 21, 2012

Free Orange Chicken Friday at Panda Express

Today, June 22, marks the official start of summer and things are heating up at Panda Express. With extended summer evening hours already in effect, Panda is celebrating the start of summer with a free single serving of Orange Chicken today from 9 p.m. to closing.

Guests can download a coupon at for a free single serving of the Orange Chicken™ entrée, starting today.  Panda’s world famous Orange Chicken features bites of chickenlightly battered and wok-tossed in a sweet and mildly spicy chili sauce.

Tuesday, June 19, 2012

See's Lollypop Sweepstakes

July 20 is National Lollypop Day and to celebrate, See’s Candies is hosting a sweepstakes to win  a behind-the-scenes tour of See’s Lollypop Factory in Burlingame, CA. The grand prize includes round-trip airfare for two and three nights at a San Francisco hotel. Ten other lucky entrants will also win $50 See’s Candies gift cards. Consumers can enter the sweepstakes from July 5, 2012 through July 22, 2012 by visiting or completing an entry form at any of See’s retail shop locations.

ON July 20, the company will also be giving out free samples of their lollypops at over 200 retail shop locations across the U.S.  See’s Candies has produced lollypops for the past 80 years, and the current range includes the signature Chocolate, Vanilla, Café Latte, and Butterscotch flavors.  A perennial customer favorite, See’s sells over one million pounds of lollypops a year.

See’s Candies will also attempt to break a Guinness World Record by creating the world’s largest lollypop. Weighing in at 7,000 pounds, it will be on display to the public in San Francisco on July 20 in honor of National Lollypop Day.  
 For the location of the See’s Candy Shop nearest you, call toll-free (800) 347-7337 or log onto

Utah's Texas Roadhouse Events

Taylorsville's Texas Roadhouses is celebrating its 15-year anniversary with a rib-eating contest between Murray firefighters and Taylorsville police, on Wednesday, June 27, 2 p.m. at 5418 S. 1900 West, Taylorsville.

Meanwhile, Lehi's Texas Roadhouse is inviting the public to a lunch fundraiser on June 28,  11-2 p.m., to benefit Freedom's Families, a local not-for-profit organization that provides recreational therapy services to recently disabled veterans and their families.

For $10, the public can buy a receive a hot pulled pork sandwich, baked beans and a Caesar salad. Lehi's Texas Roadhouse is at. 1402 E. Main St. in Lehi. 

Chipotle's Sour Cream From Pasture-Raised Cattle

The animals must also have access to shelter, housing or windbreaks that provide adequate protection from the elements.
Chipotle Mexican Grill announced that it has reached a milestone in its effort to serve sour cream and cheese made with milk from pasture-raised dairy cows. Beginning this month, 100% of the sour cream served in its restaurants is produced with dairy from pasture-raised cattle. Under this protocol, cows have daily access to outdoor pastures, are never given added hormones, and are fed an all vegetarian, plant-based diet. 

The animals must also have access to shelter, housing or windbreaks that provide adequate protection from the elements.

According to Farm Sanctuary, a leading farm animal protection organization, three out of four dairy cows in the United States never graze in pasture, and a significant amount of dairy cows are denied routine access to the outdoors.

Chipotle serves all naturally raised meat – from animals that are raised in a humane way and never given antibiotics or added hormones – in all of its restaurants.

Chipotle’s pasture-raised dairy protocol states that dairy cattle must have regular access to pasture and that all natural resources, including plants, soil and water, must be sustainably managed. The animals must also have access to shelter, housing or windbreaks that provide adequate protection from the elements.

In addition to its sour cream, 65% of the cheese served at Chipotle restaurants is produced with dairy from pasture-raised cows. 

Monday, June 18, 2012

Food Writer John T. Edge Coming to Salt Lake City

 JOHN T. EDGE, award-winning food writer, will be in Salt Lake City on June 26,  11:30 a.m.-2 p.m. across the street from Weller Book Works  (607 Trolley Square). Edge is the author of "The Truck Food Cookbook:150 Recipes and Ramblings from America’s Best Restaurants on Wheels" (Workman; May 2012). It's a country-wide collection of today’s most imaginative dishes from some of the most creative chefs pedaling their wares curbside. Visiting hundreds of restaurants on wheels, John T. has collected their  recipes while interviewing the proprietors, customers, and small business supporters who boosted this trend. 

Think again.  From offerings like Breakfast Waffle Tacos to lunchtime Salmon and Chipotle Fried Pies to dinnertime Taiwanese Fried Chicken, the U.S. has been struck with truck food mania.

Edge will talk about the  Salt Lake City street food scene, including the recent legislation affecting the local food trucks. Several local trucks will be in attendance. The event is hosted by Weller Book Works.

A prolific writer with a discerning palate, John T. Edge guides readers and home cooks through each city and recipe with authority. He has written several books on American food and has been included in the Best American Food Writing every year since 2001. His food writing has garnered two James Beard Awards. In addition to being the director of the Southern Foodways Alliance, Edge writes the “United Tastes” column for the New York Times and contributes to Oxford American and Garden & Gun. He was a commentator for NPR’s All Things Considered, and a judge on Iron Chef America.

Saturday, June 16, 2012

Land O Lakes Butter with Olive Oil & Sea Salt

Butter or olive oil? Each of these offer a certain flavor profile.
Now you don't have to decide. Land O Lakes has put both flavors together in a new product, Butter with Olive Oil & Sea Salt. It comes in half-stick packages.
My recipe for caramelized onions calls for sauteing in half olive oil and half butter. I also have a great recipe for garlic bisque that uses both olive oil and butter. I'm looking forward to using this new butter to add some sizzle the next time I saute.

Friday, June 15, 2012

Wacky Apple's New Line of Organic Kid-Friendly Juices

If you are looking for organic juice and fruit snacks for your kids, you can now find Wacky Apple certified organic  items in Whole Foods Markets throughout Utah, Colorado, New Mexico and Kansas. 
Wacky Apple offers five flavors of  100% juice: apple, apple grape, fruit punch, grape and wild berry. The juices come in 6.8-ounce cups for easy sipping. Price is $4.99 for a box of six. (Unfortunately, organic DOES cost more, folks.)
Wacky Apple is a Colorado, family owned and operated company located on the western slope in the town of Hotchkiss. The farm never use pesticides. A company press release claims that Wacky Apple items as "naturally sweeter," because of the Colorado farming climate of sunny warm days and crisp cool nights.  I tried the original apple juice, and it does taste really sweet, even though there's no added sugar. In fact, I'd pour it over a few ice cubes when serving it to dilute the sweetness.
The company also carries apple sauces and "flat fruit," which is a natural fruit snack (my kids call it "fruit roll-ups," and I call it "fruit leather.") What I like about these is they are made of real fruit and fruit juice.  A lot of commercially made fruit roll ups boast that they are "made with real fruit," but when you look at the ingredients list, they contain sugar and corn syrup as well.  In contrast, the Wacky Apple  wild berry "flat fruit" is made from organic apples, blackberries, apple juice concentrate and wild berry flavoring. They taste pretty good, too, but your kids might get suspicious that they don't have the day-glow bright artificial colors. 
To learn more about Wacky Apple, including its sauces and flat fruits, visit 

Tuesday, June 12, 2012

Getting Rid of Dishwasher Film On Your Dishes

Since dishwasher detergents have "gone green," a lot of households have the dishwasher blues. In 2010, auto detergent makers were required to remove phosphates from their products because of their toll on the environment. But those new formulations don't seem to clean as well, and they often leave a cloudy film on the dishes.
In the past, detergent manufacturers used phosphates to separate calcium and other minerals on dishes, which helped consumers fight hard water build-up and enjoy sparkling dishes.
But when too much phosphate ends up in aquatic environments, it spurs the growth of algae blooms that rob oxygen from fish and plants. The regulation banning phosphates from dishwashing detergents lessens the amount of phosphates that end up in the waterways like streams, rivers and lakes throughout the U.S.
When the new detergents came out, I blamed my old dishwasher for not doing its job. Our household water softener had also gone out, and hard water contributed to the problem as well.
I've tried quite a few remedies with mixed success:
  -  I added vinegar to the rinse cycle. This helped, but the acid was hard on the metal parts in my old dishwasher. I ended up with some rusty spots, and that accelerated the need for a new washer.
   - I bought the new dishwasher thinking my troubles were over.  Wrong. The new "water-efficient" dishwashers don't seem to spray the water as forcefully on the dishes. I probably use more water rinsing off the dishes before loading than the new washer actually saves.  And by the way, the experts say that washing the dishes by hand is not necessarily better for the environment, because you use more water. 
  - I tried using a couple of different rinse aids, but they didn't eliminate the cloudy film. I stopped using the heat cycle, because it just baked the film on the dishes.
  - I used several different types of more expensive detergents, including gels, "powerballs" and other all-in-one tablets. One brand that boasts "complete" in its title actually made the film worse.
  - I tried a powdered product called Lemi Shine on the advice of a neighbor. And it worked! She called her plumber because her new dishwasher was cleaning so poorly. He told her there was nothing wrong with the installation, and suggested she try Lemi Shine. I added a spoonful of this to my regular detergent. It really does get rid of the milky residue. The dishes seemed cleaner, and the glasses were sparkling. The manufacturer information says that this product is made of "100 percent natural fruit acids and oils," and no phosphates or fillers.
But, at $4 for a 12-ounce jar, the costs add up. 
  - I tried saving some money by making homemade dishwashing detergent, following a recipe I found online at
Homemade Dishwasher Detergent
1 76-ounce box Borax (found in the supermarket detergent aisle)
1 55-ounce box box Arm & Hammer Super Washing Soda (also found in the detergent aisle)
24 packages of unsweetened lemonade drink mix, or citric acid (I used the lemonade mix, because I couldn't find citric acid. Warning: the lemonade mix can stain your dispenser cup)
3 cups Epsom salt
Stir the mixture thoroughly. To prevent clumping, leave the mixture out on the counter for a couple of days, stirring occasionally.

I've used the homemade detergent off-and-on for about a month. I wish I could say that it does a better job than my generic dishwashing soap plus a tablespoon of Lemi Shine. But, unfortunately, it doesn't, even when I add a half-cup of vinegar to the rinse water. Perhaps it works better if you live in an area where the water isn't as hard, or if you have a water softener in your home.
I'll keep hinting to my husband about installing a new water softener, and that may solve some of the problem (as well as make it easier to clean the toilets, tubs and sinks!). Until then, I'm forking out the money on Lemi Shine. It works equally well with generic or higher-priced detergents, I'm saving costs by using the less expensive brands.
I've heard that the manufacturers are still coming out with new formulations, so maybe I'll eventually find a different detergent that works better.  If you've found something that works, I'd love to hear about it! 

Wendy's Foster Care Fundraiser June 16-17

Now through Father’s Day, you can help children in foster care find permanent, loving homes.

Continuing its Father’s Day Frosty Weekend tradition for the sixth year in a row, Wendy’s is inviting customers to help raise money for Wendy’s Wonderful Kids. This signature program of the Dave Thomas Foundation for Adoption is dedicated to finding permanent adoptive families for children in foster care.
How to participate:

·         Re-tweet: Starting now through Father’s Day, customers can re-tweet one of @Wendys special Twitter posts with the hashtag #TreatItFwd. Wendy’s will make a 50-cent donation for each designated re-tweet made from Treat it Forward. Follow @Wendys at

·         Buy any Frosty product: On Saturday, June 16 and Sunday, June 17, for each Frosty product purchased, participating Wendy’s will donate 50-cents to Wendy’s Wonderful Kids.  This includes the original, parfaits, shakes and floats.

·         Use a mobile-friendly website to check in at Wendy’s: Wendy’s will donate 50-cents for every customer that checks in at Wendy’s restaurants during Father's Day Weekend (June 16 and 17 only) using Wendy’s special mobile-friendly website found at

Monday, June 11, 2012

Salt Lake Boy Wins Free Dinner at Benihana

 Local Salt Lake City 5th grade student Matthew Cooper was selected for a free dinner for eight for his artwork submitted to Benihana’s 2012 Children Helping Children Coloring Contest. With the help of Matthew Cooper’s efforts, Benihana raised more than $55,000 in support of St. Jude Children’s Research Hospital, nearly doubling last year’s donation.  

Matthew Cooper is one of several children who were selected for their vision on how children can help others. Throughout the month of April, children who visited any Benihana location nationwide were encouraged to draw a picture to signify what the theme of “Children Helping Children” means to them. For each entry form collected, Benihana donated $1 to St. Jude Childrenone of the world’s premier centers for the research and treatment of pediatric cancer and other deadly childhood diseases. Each restaurant selected a winning entry to receive dinner for eight people – a $250 value.

The coloring contest was part of Benihana’s broader initiative to celebrate Japanese heritage while supporting St. Jude. Every year on May 5, Japan celebrates the happiness of the nation’s children with a day of fun and games known as Children’s Day.

The total collected funds from Children’s Day Kids Meals on May 5 and the coloring contest entries were presented during a private party for the patients and families of St. Jude on May 8. As part of the celebration, guests were treated to a special evening and complimentary teppanyaki dinner prepared by top Benihana chefs. 

For more information, visit

Friday, June 8, 2012

The Secret's In the Sauce...

Sauces are a great way to add distinctive flair and flavor to whatever you're making. For many people, a sauce comes from a packaged mix, a jar or a can of cream-of-something soup. But making your own sauces "from scratch" isn't hard to do. A few weeks ago I attended a sauce-making class at the Harmons Station Park Cooking School in Farmington.  It was taught by Harmons chef Rob Lundell. 

Bearnaise sauce finishes off steak with asparagus, garnished with  dots of roasted red pepper coulis. (Phillips)

Chef Rob Lundell makes an Alfredo sauce.  (Phillips)

Alfredo sauce with pasta and chicken breast. (Phillips)

Sauces — thickened, flavored liquids — have been added to meat since ancient times, said Lundell. They were often used to cover up the flavor of rancid meat.
"In medieval times their meat wasn't always the freshest, so if you made a nice flavored sauce the meat would taste all right," Lundell told the class of about 15 students.
But modern-day cooks use sauces to complement or contrast with the meat's flavor, instead of trying to cover it up, he added.
A sauce is a nice addition to meats, fish, pasta, or vegetables. It adds flavor and moisture, and can give the dish a "finished" visual appeal.
Classical French cooking is known for its sauces. Other cuisines around the world also offer a variety of flavorful sauces; for instance, pesto from Italy, soy sauce and fish sauce from Asia, curry and chutney from India, and salsa and mole from Mexico.
The legendary French chef Antonin Careme was noted for creating numerous sauces in the 19th century. Around the turn of the 20th century, chef Auguste Escoffier, known as the father of modern French cuisine, consolidated Careme's list to five "mother sauces." In the culinary world, they remain a basic foundation for building dozens of other sauces. For instance, hollandaise sauce can be made into bearnaise sauce by adding shallots, white wine or vinegar, tarragon and peppercorns. Tomato sauce becomes marinara, Spanish sauce, or Creole sauce.
Lundell was involved in recipe development for Harmons, and "most of our soups are centered around a mother sauce," he said.
Three of the mother sauces are thickened with a roux (pronounced roo). This is a mixture of fat (such as butter, oil, or pan drippings) and flour that are cooked together before adding stirring in liquid.
Here are the five "mother" sauces:
Bechamel: a white, milk-based sauce. "This is one of those sauces that you have to stir consistently or you will scorch it," said Lundell. "By itself, it just tastes like thick milk. But it's a starting point for sauce Mornay, by adding cheese, and a lot of cream soups start out with it."
In the class, Lundell made a béchamel sauce, and the students then made an Alfredo sauce using the béchamel.
Lundell's Alfredo recipe calls for Asiago cheese instead of the traditional Parmesan. He said Asiago melts more quickly, and costs less than good Parmesan.
Veloute: a blond sauce, usually made chicken or fish stock. By adding heavy cream, you have supreme sauce. Lundell added caramelized onions to a veloute sauce made with chicken stock, which gave it a rich depth of flavor.
Espagnole: This beefy brown gravy is made from veal or beef stock. It might be served over a steak, studded with mushrooms and onions. It's also the starting point for demi-glace and Lyonnaise sauce (by adding onions and white wine vinegar). Many espagnole-based sauces (such as bordelaise) include some type of wine as a flavoring agent. The longer the sauce is cooked, the more alcohol will evaporate from the wine. Lundell said Harmon's also sells a line of alcohol-free cooking wines called Fre, for those concerned about alcohol intake.
Hollandaise: An emulsion of egg yolk, butter and lemon or vinegar, "along the lines of mayonnaise. You use lots of clarified butter — it's ridiculously bad for you, but it tastes great."
Lundell had the students make their own béarnaise sauce (a variation of hollandaise) which was served over asparagus.
Tomato: Red sauce, thickened by cooking the tomato and other vegetables until some of the liquid evaporates or "reduces." Variations include marinara, Creole, and Spanish sauces.
A good sauce should have a smooth consistency with no lumps, Lundell said.  The roux helps by separating the starches in the flour so they won't clump into your sauce.  The roux's flavor and color change with the amount of cooking time. A pale roux is used in béchamel and veloute sauces, and it's more bland-tasting than the almost nutty flavor of darker roux used in gumbo-making. 
Lundell said that cornstarch-thickened sauces have become a new, or sixth, mother sauce. "They tend to be a lot more clear," he said. "You can use it when making a fruit sauce."

12 large egg yolks
Juice of 1 lemon
1 pound butter, clarified
1 pinch cayenne
Salt to taste
Heat a medium-size pot of water to a simmer. Whisk the yolks and lemon juice together in a stainless steel bowl. Place the bowl over the top of the pot to make a double boiler. Whisk the yolks and lemon juice while the bowl is sitting on the boiling water. Whisk until thick. Remove from heat and slowly whisk in the butter, adding a few drops of hot water if the sauce is too thick. Season with cayenne and salt.
— Rob Lundell, Harmon's Station Park Cooking School
Bearnaise Sauce:
2 ounces shallots
1 cup white wine vinegar
2 teaspoons tarragon
1 teaspoon chervil
1 teaspoon crushed peppercorns
1 recipe Hollandaise Sauce
Cook shallots, vinegar, tarragon and chervil in a small saucepan until the liquid reduces to about half. Whisk the mixture into the hollandaise sauce. Serve over asparagus.
— Rob Lundell, Harmon's Station Park Cooking School
1/2 cup melted butter
1/2 cup flour
1/2 cup diced onion
1 bay leaf
1 quart whole milk
Fresh nutmeg to taste
Salt and white pepper to taste
In a heavy bottomed saucepan, combine the onions and the butter, and sauté to translucence. Add the flour to make a roux. Slowly whisk in the milk and bring to a boil. Reduce to a simmer and add the bay leaf. Simmer for about 20 minutes to cook off the "raw flour" taste. Add the salt, pepper and nutmeg.
Note: Cream can be substituted for the milk if an extra rich sauce is desired.
— Rob Lundell, Harmon's Station Park Cooking School

1/2 tablespoon butter
1/2 tablespoon olive oil
2 tablespoons garlic, minced
1/4 cup chicken broth
1/4 cup white wine (substitution: chicken broth)
2 cups heavy cream
2 cups Béchamel Sauce
1 cup Asiago cheese, shredded
Nutmeg and black pepper to taste
In a large sauté pan, melt the butter and the olive oil. Add the garlic and sweat it over medium-high heat. Add the broth, wine (if using) and cream, and cook until the mixture is reduced by about half. Add the 2 cups of béchamel sauce, cheese, black pepper and nutmeg. Turn off heat and stir until the cheese has melted.
— Rob Lundell, Harmon's Station Park Cooking School
1 tablespoon canola oil
1 tablespoon butter
2 boneless, skinless chicken breasts (such as Harmon's Recipe Ready brand)
2 tablespoons carrots, diced fine
2 tablespoons celery, diced fine
2 tablespoons leeks, diced fine
1 1/2 tablespoons flour
1 cup chicken stock
1 sprig fresh thyme
1 bay leaf
Salt and freshly ground pepper to taste
In a large skillet, heat the oil and butter. Add chicken breasts and sauté until browned on one side, about 7 minutes. Turn the chicken over and add the vegetables and herbs, and cook until chicken is done, about 8 minutes. Remove chicken to a plate. Add the flour to the pan, stirring constantly. Cook about 2 minutes. Whisk in the stock and cook on medium heat about 15 minutes. Season sauce and pour over the chicken.
— Rob Lundell, Harmon's Station Park Cooking School
2 tablespoon olive oil
1 tablespoon shallots, minced
2 large red bell peppers, roasted and peeled
1 cup chicken stock
In a skillet, heat the olive oil over medium heat to rippling. Add the shallots and sweat them about 2 minutes. Add the bell peppers and chicken stock. Reduce the liquid by half (by cooking until the liquid evaporates). Transfer to a food processor and puree. For a very smooth sauce, strain through a sieve. Add salt and white pepper to taste. Pour into a squirt bottle and use as a plate garnish for meat, such as a steak.
— Rob Lundell, Harmon's Station Park Cooking School

Tuesday, June 5, 2012

Kneaders' New Turkey Bacon Avocado Salad

Kneaders Bakery and Café, has introduced the new Turkey Bacon Avocado salad to its menu. The Turkey Bacon Avocado salad is made with romaine lettuce, slow-roasted, hand-pulled turkey, bacon, avocado, cucumbers, red onions, tomatoes and ranch dressing.

Kneaders is a Utah-based restaurant franchise that specializes in sandwiches, soups, salads, pastries and European breads baked daily in onsite hearthstone ovens.
“Our new Turkey Bacon Avocado salad was inspired by one of our most popular sandwiches, the Turkey Bacon Avocado on Focaccia sandwich,” says Kneaders’ founder and CEO Gary Worthington. “Our turkey is slow-roasted right in our restaurants. It always comes out moist, and the taste is simply unbeatable. This salad is packed with many different textures and flavors and is absolutely delicious. We are confident that it is going to be a huge hit with our customers.”

Nutritional information for Kneaders’ Turkey Bacon Avocado is available at

Colleen and Gary Worthington opened the first Kneaders Bakery and Café in Orem, Utah in 1997. The franchise now consists of 19 operating locations including 16 in Utah, two in Yuma, Ariz. and one in Meridian, Idaho. Kneaders’ Utah locations include Provo, Orem, Lehi, Draper, Riverton, South Jordan, Jordan Landing, Fort Union, Bountiful, New Park, St. George, Layton, Logan, City Creek, Heber City and The Shops at Riverwoods. The franchise recently broke ground for two new Utah locations in Ogden and Saratoga Springs.

Share Your Simple Contest

To honor the simple life, R.W. Knudsen Family® has launched the Share Your Simple Promotion encouraging consumers to connect and share tips that make life easier for the chance to win prizes. Starting today consumers are invited to share a tip to make life simple in a variety of categories based around bi-weekly themes like “In the Garden,” during “Back to School” or “DIY Halloween Costumes.” Consumers that share a tip will be entered for the chance to win one of three $4,500 Grand Prizes or 14 bi-weekly prizes to make life simpler.

The R.W. Knudsen Family has always had a simple philosophy: make great tasting, all-natural and organic beverages with uncompromising standards. Recognizing that life can sometimes be complicated, Share Your Simple will celebrate the tips and ideas that reflect that same simple philosophy like spending time with friends and family and enjoying a refreshing beverage together. 

The R.W. Knudsen Family Share Your Simple Promotion will be celebrated in three phases, awarding a grand prize and featuring one of the brand’s signature products during each phase.
1.      Simple Summer Season: June 5 – July 30 recognizing the simple joys of summer time with R.W. Knudsen Family Spritzer beverages. 
2.      Simple Harvest Season: July 31 – October 8 acknowledging the abundant fall harvest and cooking simply with fruit and R.W. Knudsen FamilyJust Juice® Juices.
3.      Simple Holiday Season: October 9 – December 17 honoring the importance of simplifying the holidays in order to focus on family and friends - and enjoy simple treats like R.W. Knudsen Family Celebratory sparkling beverages.  

Winners will be randomly drawn for each bi-weekly and grand prize periods.   

For more than 50 years R.W. Knudsen Family has created all-natural beverages the entire family can count on for simplicity. All R.W. Knudsen Familyproducts, including Spritzers, Just Juice Juices and Celebratory sparkling beverages, are made from simple, all-natural ingredients without added sugar, artificial ingredients or preservatives. 

Promotion starts at noon ET and ends at 11:59:59 ET on December 17, 2012 and is open to legal residents of the 50 United States and D.C., 18 years and older. Promotion subject to complete Official Rules available at Void where prohibited. No purchase necessary.