The Burlington Free Press from Burlington, Vermont • Page 7

The Burlington (Vt.) Free Prois, Tuesday, May 2, 1989 7 A Food notes Aunt Jemima's ready for the '90s y. By Peggy Andersen The Associated Press CHICAGO Aunt Jemima's down-home style is giving way to a more sophisticated look. Gone are the geometric-print headband and plain white collar. The "new" Aunt Jemima wears gold-trimmed pearl earrings, a lace collar and soft, wavy, gray-streaked hair. Quaker Oats home to this ageless black woman since 1926, is updating the 100-year-old trademark.

But she still looks like she knows her way around the kitchen, company spokesman Ronald G. Bottrell said. And her smiling face adorning 40 breakfast products from pancakes to syrup to grits is the same. It didn't change much in 1968, either, when Quaker gave the once-portly icon a more svelte look. So why bother? It was time, says Quaker.

The time comes about every 20 years. Five months of consumer research in 12 cities "showed very high awareness of the Aunt Jemima trademark spill occurred. Since the spill, NO new fishing activity has been permitted in the Sound. Seafood products currently on the market were harvested and processed prior to the spill. It is still too early to determine how the spill will affect availability or pricing.

When Alaska commercial fisheries managers determine the Sound can be opened to commercial fishing all seafood products will be inspected by Department of Environmental Conservation inspectors. A perfect steamer Steaming vegetables in your microwave saves time and vitamins. General guidelines: Cut vegetables into equal-size pieces and place on a microwave safe plate. Sprinkle with water. Cover with microwave-safe plastic wrap; vent one corner.

Cook on HIGH, rotating plate frequently and rearranging pieces as needed. Vegetables are done when just barely tender; cooking times range from 6 minutes for a pound of green beans to 14 to 16 minutes for 4 artichokes. Remove and allow to stand 1 minute. Be careful of the steam when removing plastic wrap. Which comes first? Now, what you see is what you get is what you used to drink out of.

Holly Farms brand eggs, sold in Tennessee, New Jersey and New York, come in clear cartons made from recycled plastic softdrink bottles. Inventors at Trio packaging products thought customers would like to see the quality of eggs without struggling to open the box. They didn't predict the overwhelmingly positive response, especially since the carton itself is recyclable. Each carton division has an "egg cell" at the bottom that keeps the eggs suspended, and protects them from breaking should the carton be roughly handled. A visual marketing perk: when the clear cartons are stacked, all the customers can see are the eggs.

Spilling the facts While the country views the horrors of the Alaskan oil spill, the Alaska Seafood Marketing Institute reassures consumers on these points: The March 24 oil spill affected only one (Prince William Sound) of 15 fishing areas in the state, with a total 5 billion pounds yearly production. NO commercial fishing was under way in Prince William Sound when the AFTER BEFORE and positive perceptions among all groups," said Barbara R. Allen, vice president for marketing in Quaker's convenience foods division. The new design, which will begin appearing in July, "gives our Aunt Jemima line a more contemporary look as we move into the 1990s," she said. Consumers surveyed were offered two or three choices for a revamped Aunt Jemima, none of them dramatically different because Quaker wanted to keep the "good will and positive perceptions that already existed," Bottrell said.

The original Aunt Jemima Pancake Mix was introduced in 1889, a breakthrough convenience product from the R.T. Davis Milling Co. in St. Joseph, where it is still made by Quaker. Advertisement JJ.

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With the abundance of 1 a lit I I a 1 I. i AUn Large parties welcome Luncheon Entrees from 49S Serving 11:30 a.m.-2:30 p.m. FRESH HOMEMADE DELI SALADS Quality flSiauraniS, to uaie Loenier, owners ui uarvoa, mww inoi Isuperitf service is the key ingredient in their success. "To stand apart is Jb give good service, and that's what we're trying to to be the ifbest." il I Frank McLaughlin, a waiter at Jake's, sees their service as a product nf ear A monnnomnnt rnnnpratinn "Service means more than iUSt Entrees from 9" include chefs accompaniments: Salad, Homemade Bread Muffins Dinner Served from 6 p.m. p.m.

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