Perlick Corporation Announces the Passing of Robert D. Perlick

MILWAUKEE (PRWEB) December 11, 2014

Perlick, a leader in total package bar equipment and beverage dispensing systems, today announced the passing of Robert D. Perlick at the age of 92. A World War II Veteran, Robert D. Perlick returned from duty on the USS New York to work with his father and two uncles at the family owned, Milwaukee-based Perlick Corporation which, at the time, was a small manufacturer of equipment for the beverage and food service industry.

An entrepreneur and pioneer in his own right, Robert worked tirelessly to grow the small business and in doing so, became President of Perlick. An engineer, he reveled in innovation and in growing Perlicks product offering transforming the bar and beverage dispensing industry. As a dedicated member of the Milwaukee community, he enjoyed creating jobs for the people of Milwaukee: His employees were family to him.

Roberts dedication resulted in marked growth, and Perlick soon became recognized by its peers as the leading manufacturer of systems and products for the food service and brewing industries. Proud of Perlicks success, Robert became known for making the following wager: Lets drive across the country. We will eat three meals a day in restaurants that also serve draught beer. If I can find a piece of Perlick equipment in that restaurant, you pay. If I cant, I pay. I can make the trip with $ 50 in my pocket.

Robert D. Perlicks leadership and ingenuity grew Perlick to what is it today: a renowned leader of total package bar equipment and beverage dispensing systems with products that can be found in the worlds finest restaurants, bars, stadiums, hotels and resorts.

For more information about Perlick and the family behind the Milwaukee based manufacturer, visit A celebration of Robert D. Perlicks life will be held Saturday, December 13, 2014, at the Wauwatosa Avenue United Methodist Church, Wauwatosa, Wisconsin.


EventBuddie Going for Moon on Kickstarter? Kickstarter Campaign Soaring for the Stars

London, UK (PRWEB) November 24, 2014 in a bid to raise awareness and not put anything on the moon, quietly launched its Kickstarter campaign ( – Search EventBuddie) just before the Lunar campaign last week and interestingly is already 20% funded. Launched in September,, is an online service to connect people locally in touch with likeminded individuals to enable them to have eventbuddies for a host of events and activities, whether it be sport, fitness, hobbies, leisure, fans or social.

In its recent independent survey of over 2000 adults, 50% of adults surveyed, indicated that they would use such a free service and 60% indicated they had outgrown their current friends in terms of doing activities with them. The key founders behind this brilliantly simple business idea are:

Peter Dickson, the Voiceover Man Client Ski Nation Uses Custom Stickers to Promote App and Contest

Stowe, Vermont (PRWEB) November 25, 2014 ( created customized promotional stickers for Ski Nation ( that aim to drive mobile App downloads and contest participation among skiers and snowboarders.

Ski Nation is a great client. The custom stickers that we produced for them not only helped launch and promote the Ski Nation App/Community but also are an important part of the contest they are running through the App. The stickers have been very well received. Stickers have become an important marketing tool in the action sports industry that simply cant be ignored, said Jeff Nicholson, Owner and Marketing Director at

The stickers designed by for Ski Nation include a secret hidden clue to solve a puzzle for entry into a contest to win a trip to the World Ski & Snowboard Festival Whistler-Blackcomb, B.C. April 10-19, 2015. To be entered in the drawing, skiers and snowboarders must download the Ski Nation App by January 31, 2015 and must collect the hidden First Tracks ski pin on the App.

The clue on the sticker can be found in what appears to be a white line around the border of the promotional sticker. Additional clues will be released through the Ski Nation App, Facebook, and Twitter platforms as well as at participating ski areas. There is no cost to enter or participate. A random drawing will be made among all skiers and snowboarders who download Ski Nation and find the First Tracks pin. Winners will be notified by February 15, 2015. For more information please visit: is awesome and many of us in the ski industry have worked with them for years. The Ski Nation sticker is especially cool because it ties into the First Tracks contest, said Jack Turner, Founder of Ski Nation.

About is a marketing firm specializing in the design & printing of custom bumper stickers, decals, labels & magnets. They create high impact promotional stickers & profitable sticker products for businesses and organizations across the U.S. Based in Stowe, Vermont since 1991, goes above and beyond to save customers money and create the most powerful and effectively designed stickers possible and guarantees all work. Visit on Facebook at and on Twitter at

About Ski Nation

Ski Nation was founded by former U.S. Ski Team members Jack Turner and Olympic Gold Medalist and World Champion Billy Demong. Ski Nation is the first mobile application that identifies every ski area in the U.S. and Canada regardless of their size or type. Track every place you ever skied, every season, and all your days on snow. Collect online pins for every visit and share with friends. Help build the Independent Skier Network that will allow you to review insider offers and information from ski areas, gear makers, and shops without compromising your personal information.

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Swimming Pool Decoration System Invented by InventHelp

Pittsburgh, PA (PRWEB) November 20, 2014

How would you like to experience the tropics without having to pack up and travel? Well, thanks to an inventor from Carrollton, Ga., you can now bring the tropics to your own above-ground swimming pool.

She designed TROPICAL POOL ACCESSORIES to provide an attractive, colorful setting for residential above-ground pools. As such, it creates the effect of a south sea island close to home. Furthermore, it is a great decorating idea for pool parties and other tropical-themed celebrations. Since it allows the user to experience the tropics without having to travel beyond his or her own pool deck, it adds fun and enjoyment to leisure time spent around a home swimming pool. It also saves the time, expense and effort of traveling hundreds of miles. In addition, it is affordably priced and easy to install, maintain and store.

The inventor’s personal experience inspired the idea. “I wasnt able to actually take a vacation trip to the tropics but wanted to enjoy the effect of south sea island features like palm trees and flowers around my own pool,” she said.

The original design was submitted to the Atlanta office of InventHelp. It is currently available for licensing or sale to manufacturers or marketers. For more information, write Dept. 12-ALL-245, InventHelp, 217 Ninth Street, Pittsburgh, PA 15222, or call (412) 288-1300 ext. 1368. Learn more about InventHelp’s Invention Submission Services at –

Friday, March 12, 2010

Last Athens Farmers Market 2009

I am not a lover of lawns. Rather would I see daisies in their thousands, ground ivy, hawkweed, and even the hated plantain with tall stems, and dandelions with splendid flowers and fairy down, than the too-well-tended lawn.--William Henry Hudson


Thanks to all the members and patrons of the Athens Farmers Market in Athens, Georgia for a tremendous year. The 2010 season, no doubt, will be twice as good.

See you soon.

P.S. New content will be intermittent here, as Farmer South is now live.

Thursday, March 04, 2010

Ode to Summer: We're Waiting

When I go into the garden with a spade, and dig a bed, I feel such an exhilaration and health that I discover that I have been defrauding myself all this time in letting others do for me what I should have done with my own hands. -- Ralph Waldo Emerson

Please. I'm ready for this to be done.
Oh baby, it's been a long, long time since that evening sun's come round....

You know the one I'm talking about, that later-day summer sun in the South, when the cicadas are out, yet the temperature is almost perfect. You hop in the truck to go for a ride, waving your hand out the window, riding it on the waves of air. The world smells like a stream. The sun goes down, and you walk through its afterglow, the shimmery gloaming celebrated in lightning bugs.

Lord, the warm weather can't some soon enough. I can see the table set with my mother's Pfaltzgraff tableware--cool blue Yorktowne pattern to be specific. There it is, regimented in sparkling flatware, in angles of forks and knifes burning with potential energy (more about silverware at Silverware Wikipedia, in case anyone doubted its incendiary capability).

Now the dinner plates crisscross around its length: cornbread and biscuits. Thick gray gravy, milk and sausage grease. Lima beans soaking in butter. Stewed greens. Sliced pink pounds of ham. Corn on the cob. One piece of dinnerware, for one fat tomato, cut in chunks and salted. Another for rings of a sweet yellow onion.

In the fridge a key lime pie, waiting.

And the sunlight reaching through the window.

Tuesday, November 03, 2009

Who's Your Farmer?

Isn't it enough to see that a garden is beautiful without having to believe that there are fairies at the bottom of it too?--Douglas Adams

One of the vital purposes of this blog (when I'm not neglecting it) is the sharing of information. If that hardly sounds like a revolutionary mission statement, it's not. In fact, there may be nothing more obvious or downright pedestrian. Every published word, no matter where it appears, is an atom of information. And most blogs, in their essence, seek nothing more than to make communal the salient elements of private experience.

On the other hand, when the subject is agriculture and making food fit to eat, the importance of shared information rises to a critical level. Simply, we are growing generations without any intimacy with the soil and  a cooking education that goes beyond frozen pizza in a conventional oven. As long as we continue to have, say, potatoes, I have faith we can overcome the latter: After all, even I know how to cook now, when only a few years ago I was sauteing canned salmon and mayonnaise in olive oil. But I wonder sometimes how long we'll have potatoes, especially ones not drenched in pesticides?

It's not an outrageous example. According to Progressive Farmer, from 2002 to 2007, the number of people "under twenty five years old who call farming their prime occupation fell by almost half," with fewer than 6,000 across the nation ("The Young Faces of Ag, October 2009). The average farmers in 2007 was over 57 years old. This upward trend in age certainly suggests that our agricultural knowledge is in peril. For a variety of reasons, we're missing the next farmers in line to learn when to plant the seed and how to use a tractor.

Perhaps the issue is even more urgent in organic production because its practice is more complicated and information-heavy than conventional agriculture. It's the difference between crop rotation and companion planting, or simply spraying a pesticide. In the past decade we have seen educational opportunities in the organic field spring up in academic certificate programs and mentoring support offered by non-profits. But the body of knowledge--and its institutionalization--is still being formed. As we grow the community, the best way to promulgate the why's and how-to's of organic farming is personal, firsthand experience and sharing it.

The enemy.

I will continue to share what I learned, e.g. don't ever, ever, ever let stink bugs in your tomato patch. I also encourage anyone really interested in farming organic to find immersion, to live and breathe the idea. The good news is there are an abundance of farm internships out there (and farmers in desperate need of labor). One way to get started might be to volunteer on organic farms by signing up with WWOOF, or World Wide Opportunities on Organic Farms, which connects organic farms in different countries with temporary volunteer help and enables those volunteers to see the world (Flights to Tel Aviv, anyone?). In a sensible and earthy way, it brings closer to home a global environmental consciousness.

Actually, I knew a couple in Arkansas who had been Wwoofers in Ireland. While they like anyone else traveling abroad or to the U.S. were responsible for taking care of their visas, they were matched to their work opportunities and lodging through the Wwoof organization. Unmistakably, they had a blast.

Wednesday, July 29, 2009

Great Tomato Sauce Recipes

The man's desire is for the woman but the woman's desire is rarely other than for the desire of the man. -- Samuel Taylor Coleridge

Who's got recipes? With all these damn scrumptious tomatoes, I need 'em. Here's the very serviceable one I've been using from
* 10 ripe tomatoes
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 onion, chopped
* 1 green bell pepper, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 1/4 cup chopped fresh basil
* 1/4 teaspoon Italian seasoning
* 1/4 cup Burgundy wine
* 1 bay leaf
* 2 stalks celery
* 2 tablespoons tomato paste


1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
I've yet to include either celery or tomato paste in my trials. You need salt, particularly if your butter is unsalted. I used a fruity South Georgia wine, nice to cook with and nice to sip (the Hahira Red from Horse Creek Winery)--although it's not absolutely essential. I've also doubled the carrot and increased the tomato requirements by half, based on the superabundance of tomatoes and carrots on hand. Mushrooms are a good throw-in as well.

I'm ready for variations and new culinary adventures. Any suggestions? Anything with zucchini (I've got some ugly ones probably unfit for market)? Bring it on.

Thursday, July 09, 2009

There's This Dream I Keep Having...

Not that I want to be a god or a hero. Just to change into a tree, grow for ages, not hurt anyone -- Czeslaw Milosz

...I get up in the morning and head down to the field, and all the tomatoes are dead. Sometimes it's some lurid, overnight disease that's taken hold. Sometimes they've been decimated by deer or groundhogs or stupid, bastard kids who've tramped through the woods swinging baseball bats. When I stand there and see all the dead plants, I laugh. I can't do anything. Six months of hard thought and physical labor, every night of motherly worrying and hoping, are gone.

It's silly, but these tomatoes have consumed my life--and I have no idea exactly what I'm going to do with them. I'm sorry for being away, and I appreciate everyone who's stopped by, checking in during my absence. I'll do my best to honor your faith and repay your kindness.

Here's another picture for the ladies (thanks for the tip, Amber). I've got cuter ones coming.

Friday, May 22, 2009

Out with the Old

And he said, "Naked I came from my mother's womb, and naked shall I return; the Lord gave, and the Lord has taken away; blessed be the name of the Lord" -- Job 1:21

In with the new. I want to put up some pictures of something cute to counteract the grim portrait of Juanita in a previous post. There's also a point to make here. Was I sad about Juanita's death? Sure. Maybe the better word is "disappointed"--frustrated that all my hard work had been so quickly and summarily snuffed out. But nothing more.

There's no time for sentimentality and weeping on the farm. Quite simply. there's too much to do. And I know well the bloody awfulness of Nature. I borrow from it what I can, and I'm not so vain as to presume to have any control.

Lastly, if daily existence on a farm can often seem like a gruesome circus, it also has a warm, exhilirating antipode.

Juanita's gone. But now this orphan calf needs some looking after. Maybe there are no fair trades in life and death, but this one is acceptable.

Monday, May 18, 2009

Juanita Is Dead

 Long live Juanita!

More to come.

Monday, May 11, 2009

What Now: Part 2

A lawn is nature under totalitarian rule -- Michael Pollan

Here's what:

Yum. Thank you, Juanita!

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