This general newsletter provides an overview of the Mid-Atlantic Hearth, Patio & Barbecue Association in our region. While electronic newsletters take some getting used to (I admit that I'm old fashion and still like to read a piece of paper), I embrace this communication vehicle for being cost efficient and getting out timely news. As the new "editor", please let me know if you have any news (or tidbits of gossip) that you'd like to see included.

The big news is the Annual Meeting! Hate to call it a "meeting" when it includes so much fellowship and education. This is such a great opportunity for our local region. If you come away with just one great idea that you can implement in your business, then your attendance has paid off. Even if you do not need continuing education credits -- there is something for everyone to learn. Let's charge our engines for the upcoming season!

See you in Lancaster June 13th and 14th!!!

Rona Kelley, Editor

MAHPBA's 2010 10th Anniversary Annual Meeting will be held at the Lancaster Host Resort & Conference Center, June 13th and 14th, with NFI Certification Reviews and Exams and RRP Lead Paint Certification on June 15th.
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The brochure is now available on line. Click here to print out your copy and send it to the MAHPBA office before May 21st to be eligible for "Magnificent Prizes!"

As many of you may know by now, the U.S. Department of Energy (DOE) issued a final rule, published April 16th, that regulates the energy efficiency of residential heaters, residential water heaters, pool heaters, and other gas appliances. HPBA has filed comments and participated in the rulemaking process since 2007.

MAHPBA's has many opportunities for NFI certification this year. We are offering NFI reviews and certfications for Gas, Pellet and Wood in Piscataway, NJ, May 17 and 19; Lancaster, PA on June 15; Scranton, PA on July 19, 20 and 21; and in Baltimore, MD on August 9, 10 and 11. Click here for a brochure.

We are also offering the RRP Certification on June 15th, the date after our Annual Meeting in Lancaster, PA. Click here for a copy of the registration form.

The Government Affairs Committees at both the regional and national level work deligently to keep us all in business. For more information on these issues and other grass roots efforts, including code and inspection issues, visit our table at the Annual Meeting. The Government Affairs Committee will be on hand to disseminate important information and advise on grassroots efforts we can all take to keep us working in this industry!

New Consumer Poll Reveals Family, Friends and the Great Outdoors fuel America's Love for Outdoor Cooking

ARLINGTON, VA - People's love affair with outdoor cooking is heating up as the Hearth, Patio & Barbecue Association (HPBA) kicks-off May as National Barbecue Month and the beginning of outdoor cooking season. This month, and all summer long, the appeal of having fun with family and friends coupled with the desire to be outside set the mood for Americans to cook outdoors, according to the 2009 HPBA National Barbecue Month Consumer Poll. "Food serves as the cornerstone of any gathering of friends and family," said Derrick Riches, About.com Guide to Barbecues & Grilling. "Add in the relaxed atmosphere of the backyard to any barbecue or cook-out and you can see what attracts so many people to this popular pastime. There's no better way to spend a summer evening than cooking outdoors with family and friends." Key Ingredients When deciding to attend a cook-out, consumers say the guest list is important. Almost all poll respondents - 94 percent - say the burning reason to go to a barbecue or cook-out is to spend time with friends and family. Others rank a casual atmosphere and the opportunity to meet new people as incentives to attend. And, one in five consumers love an invitation from a host who is a barbecue enthusiast. While today's outdoor chef is dishing up grilled hors d'oeuvres, fruits and desserts, the poll revealed that beef is the number one choice for an outdoor cooking menu (38 percent), followed by chicken (23 percent), then seafood, including salmon, shrimp or lobster (19 percent). On the flip side, some consumers have a penchant for going meatless and prefer grilled veggies (five percent). "Across North America, people love the tradition of summer cook- outs," said Leslie Wheeler, HPBA Communications Director. "It's a great activity that creates affordable fun, especially at a time when consumers are choosing to eat at home more often."