Minnesota Municipal Beverage Association Newsletter
(December 6, 2015 - December 12, 2015)
 Click Here
for the
As I See It....

An important goal of our members must be to educate our communities on the value of our liquor operations.  

MMBA regularly promotes various tools with which to effectively communicate this value.

Following our attendance at the MMBA Regional meeting this fall, Liquor Hutch staff developed a simple method of getting this message to our customers.

We began stapling a "check" to bags on November 1st and will continue through January.

It has proven to be our most effective tool to date!

Customer reaction at the cash register has led to many positive conversations with our staff.....informing the customers of our contribution while building staff pride.

Use this opportunity to educate your staff so they will feel confident while discussing the Liquor Stores contributions.

They are our very best advocates!

It's simple to create your check and easy to staple to bags.......do it today!

Use Adobe Acrobat and the link below to develop your own "check"!

When you print from Acrobat, choose the option to print multiples on 1 sheet.

Click Here for Citizens Editable Form

Happy Holidays!
Candice Woods, Hutchinson
Did You Know?

From MMBA Food Safety Consultant,
Lars Johnson

Holiday Food Countdown
 
There might be 12 days of Christmas, but there are not 12 days of Christmas Food! 
 
Remember that even at home bacteria can be at work. 
 
First, just like 7 days is the rule for holding prepped items in your cooler, 7 days should be the rule for your fridge at home.

True, mold takes longer than 7 days, but mold is also an indicator organism.

Mold tells you "if there was time enough for me to grow big enough and colorful enough for you to see me, guess what else has had plenty of time to grow!" 
 
Keep it to 7 days or less.
 
In the commercial kitchen, it is not allowed to take foods outside to cool them off.

But at home it just might be the right trick. 
 
You don't have room in your home refrigerator to cool turkey, dressing, potatoes, cream corn, etc, etc all at the same time.

What if you were to set up your deck table and put out some of that hot food for 30 minutes?

Keep it loosely covered and don't let the squirrels or raccoons get to it.

It should cool nicely in our northern climes and then you can put it away without warming everything else in the fridge! 
Three-Tier System Video
Three Tier

Especially during the legislative session, there is much discussion on the three-tier system of alcohol distribution.

However, you may not fully understand the history and rationale for this arrangement.

Here is a video from the National Beer Wholesalers Association and Wholesale Beer Association Executives that does a great job of explaining the issue.

Click Here to See Video
Robbinsdale Position Opening
Jobs

Assistant Liquor Store Manager
 
Robbinsdale Wine & Spirits
 
The Assistant Manager is a key member of the Robbinsdale Wine & Spirits retail operation.

Assist our customers to have a great shopping experience by coaching and developing employees, compliance with applicable laws and statutes, and assisting the store manager develop the operating plan, budget, and goals.

The position assists in preparing marketing and merchandising concepts.

The Assistant Manager also purchases liquor stock and maintains appropriate inventories.

Retail advantages- Sundays off, get to know local customers, profits go back into the community through park improvement, a new bright and clean facility.
 
The wage range is $21.98 to $25.83 per hour plus excellent benefits.

Applicants must be available to work a minimum of 45 hours per week, which will involve frequent evenings and weekends.
 
Applicants must have a Bachelor's Degree in retail marketing/management plus a minimum of 4 years progressively responsible management and supervisory exper�ience in a retail setting or equivalent, and previous experience with a retail liquor operation or in the liquor industry, demonstrated ability to manage a successful retail operation, excellent product and industry knowledge, and thorough working knowledge of point-of-sale systems.
 
Application and complete job description available at www.robbinsdalemn.com/jobs or pick up at Robbinsdale City Hall, 4100 Lakeview Ave. N.

Return completed application to the HR Department at Robbinsdale City Hall.
 
Applications are due by 4:00 p.m. on Monday, December 28, 2015.
 
AA/EOE. Smoke-free environment.
Homemade Eggnog: Make it Safely

By Nancy Bufano, Food Technologist, Center for Food Safety and Applied Nutrition, FDA

Homemade eggnog is a tradition in many families during the holiday season.

But each year this creamy drink causes many cases of Salmonella.

The ingredient responsible?

Usually raw or undercooked eggs.

Eggs are a standard ingredient in most homemade eggnog recipes, giving the beverage its characteristic frothy texture.

To prevent this ingredient from causing harmful infections, just follow these guidelines for safe handling.

Cooking the Egg Base

At the FDA, we advise consumers to start with a cooked egg base for eggnog.
 
This is especially important if you are serving people at high risk for foodborne infections: young children and pregnant women (non-alcoholic eggnog), older adults, and those with weakened immune systems.

To make a cooked egg base:

 

1) Combine eggs and half the milk as indicated in the recipe. (Other ingredients, such as sugar may be added at this step.)

 

2) Cook the mixture gently to an internal temperature of 160 �F, stirring constantly. The cooking will destroy Salmonella, if present.  

 

At this temperature, the mixture will firmly coat a metal spoon (but please don't lick the spoon if the custard is not fully cooked!).

 

3) After cooking, chill the mixture before adding the rest of the milk and other ingredients.

 

Don't Count on Alcohol to Kill Bacteria

Some people think that adding rum, whiskey, or other alcohol to the recipe will make the eggnog safe.

But, if contaminated unpasteurized eggs are used in eggnog, you can't count on the alcohol in the drink to kill all of the bacteria - that's not likely to happen

Other Options for Safe Eggnog

You can also use egg substitute products or pasteurized eggs in your eggnog, or you can find a recipe without eggs.

 

* With the egg substitute products, you might have to experiment a bit with the recipe to figure out the right amount to add for the best flavor.

 

* Pasteurized eggs can also be used in place of raw eggs.  

 

Commercial pasteurization of eggs is a heat process at low temperatures that destroys Salmonella that might be present, without having a noticeable effect on flavor or nutritional content.  

 

These are available at some supermarkets for a slightly higher cost per dozen.  

 

Even if you're using pasteurized eggs for your eggnog, both the FDA and the USDA recommend starting with a cooked egg base for optimal safety.

 

So, by following these safe handling and proper cooking practices, you can enjoy delicious, creamy homemade eggnog without worrying about making anyone sick!

Creativity is a great motivator because it makes people interested in what they are doing.


Creativity gives hope there can be a worthwhile idea.

Creativity gives the possibility of some sort of achievement to everyone.

Future Dates to Remember
2016 MMBA Annual Conference

April 16 - 19, 2016
Arrowwood Resort
Ask A Director

Gary Buysse
Rogers
763-428-0163

Cathy Pletta
Kasson
507-634-7618
  
Bill Ludwig
Paynesville
320-250-3325
  
Candice Woods
Hutchinson 
320-587-2762
  
John Jacobi
Isanti
763-444-5063

Michael Friesen
Hawley
218-483-4747

Steve Grausam
Edina
952-903-5732

Tom Agnes
Brooklyn Center
763-549-3710
Brenda Visnovec
Lakeville 
952-985-4901
 
Bridgitte Konrad
North Branch
651-674-8113

 Karissa Kurth
Buffalo Lake
320-833-2321
 
Paul Kaspszak
MMBA
763-572-0222
1-866-938-3925
Click Here For Newsletter Archives 
Minnesota SMART

The SMART campaign: Supporting Minnesota's Alcohol Regulations and Traditions, is a renewed public education and grassroots advocacy effort in support of Minnesota's current alcohol regulations and three-tier system.

 

We believe Minnesota's current alcohol regulations are smart, balanced, and supported by many citizens and our local small businesses.    

    

They work well for Minnesota!

 

The SMART campaign functions to help you engage in advocacy efforts with state legislators and others in support of Minnesota's current alcohol regulations, and to oppose issues-such as Sunday alcohol sales.

We want to make it easy and effective for you to engage.

 

Take action and send an email to your state legislators today through the new SMART campaign website.   

 

We have sample letters and legislator contact information put together that is ready to go.   

 

  Click Here for the Website
Join Our Mailing List

Beverage Alcohol Training

BAT Logo
 Contact Bob Leslie at:
 
320-766-3871
 


Contact Gary Buysse at:

763-428-0164

Forget Shopping.
Soon You'll Download Your New Clothes

Downloadable, printable clothing may be coming to a closet near you.
 
What started as designer Danit Peleg's fashion school project turned into a collection of 3D-printed designs that have the strength and flexibility for everyday wear.

"Fashion is a very physical thing," she says.

 "I wonder what our world will look like when our clothes will be digital."

 Click Here 
The Perfect Son
Bridgitte

I have the perfect son.
 
Cathy

 Does he smoke?

Bridgitte

No, he doesn't.

 Cathy

Does he drink whiskey?
 
Bridgitte

 No, he doesn't.

Cathy

 Does he ever come home late?

Bridgitte

 No, he doesn't.

Cathy

I guess you really do have the perfect son.

How old is he?

Bridgitte

He will be six months old next Wednesday.
Ste. Michelle Logo

Contact Ste. Michelle Wine Estates


Contact Shamrock Group

NABCA
Contact the National Alcohol Beverage Control Association
MillerCoors

Contact MillerCoors


Contact Beam Suntory

AB Logo

Contact Anheuser-Busch