FOR IMMEDIATE RELEASE

 

Whole Harvest Honored by Culinary School

 

-Healthy Oil Line To Inspire Future Students-

 

Pinehurst, NC, March 10, 2006 - The  Culinary Arts program at Sandhills Community College in Pinehurst celebrated the move to its new home in George W. Little Hall by honoring Whole Harvest and its line of healthy culinary products and naming the kitchen serving students in the program as the Whole Harvest Kitchen.

In acknowledging the contributions of Whole Harvest to the college's culinary facilities, Sandhills Community College public relations director Sharon Shaw notes that "the contributions of Whole Harvest to ensure the training and academic preparation of future food service professionals has been enormously helpful to our program."

“We are extremely proud to be associated with the Culinary Arts program and its pursuit of healthy cuisine,” said Earl Ellis, Chief Executive Officer of Whole Harvest. “I speak for everyone at Whole Harvest in conveying our gratitude for this great honor.”

 

Left to right:  Bob Dawson, Earl Ellis and Jerry Tysinger

Whole Harvest is the nation’s first naturally processed no trans fat commercial cooking oil line produced without the use of blends or harsh chemicals. In addition to being all-natural, the Whole Harvest line of commercial culinary oils is not hydrogenated, the process that creates harmful Trans Fatty Acids that have been shown to play a key role in the development of heart disease, diabetes, and stroke.

The Whole Harvest line of culinary oils can now be found in numerous restaurants and institutions across the country and includes Whole Harvest SmartFry® (commercial cooking oil), Whole Harvest Culinary Oil (salads, sautéing and baking), Whole Harvest SmartCoat® (non-stick pan spray), and Whole Harvest Mayonnaise.

For more information on Whole Harvest, call Blake Hardin at 919.232.5080, or email blake@hardin-bowles.com. You can also visit online at www.wholeharvest.com.


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