WhenOrdinary Becomes Extraordinary

Talk
This newsletter is published quarterly for employees and friends of San Miguel Pure Foods Co., Inc.
Food
Vol 4 Issue 1 1st Semester 2009
The B-MEG family is transofrmed into a Band of Brothers, the thematic handle for the 2009 Feeds Business Convention in Baguio and Cebu cities
As the Feeds Business is faced
with more challenging situations
today, given the current economic
landscape, rising health perceptions
on pork, and the aggressive entry
of competitors in the industry, one
cannot afford to be slack even for
one bit. Tough times call for tougher
men, and indeed, this is the best
time to ask ORDINARY MEN to do
EXTRAORDINARY things.
The San Miguel Foods, Inc. Feeds
Business (B-MEG Feeds) recently
concluded two very successful
runs of the 2009 Feeds Business
Conventions in Luzon at the Manor
Hotel in Baguio City, and in VisMin
at the Marco Polo Hotel in Cebu
City last June 17-18, 2009. The
business’ objectives were clearly
set in the event: (1) Attaining budget
commitments on sales volumes
and income from operations; (2)
Reinforcing regional teamwork to hit
targets, and (3) Thinking out of the box
by creatively implementing new ways
of doing things and keeping an open
mind.
In his opening message, Feeds
General Manager, Dr. Norman Ramos
revealed the theme of this year’s
When Ordinary
Becomes Extraordinary
The B-MEG Feeds Business Convention
By Cathy Sunga
(to page 3)
(to page 3)
Food
Talk
President’s Message
To my San Miguel Food Group Family,
The first half of the year has gone by so quickly I can’t help but
look forward to what the rest of the year will bring. As you know, the
Company has had to perform twice as hard this year, coming from a
very challenging performance last year. But while the first few months
have continued to offer up some high hurdles, our first semester
financial results have been encouraging. Our consolidated revenues
increased by 12% year-on-year, while our net income rose by 26% from
the same period last year.
What does this say? We must be facing
our challenges the right way. With better
margins, improved efficiencies, and better
selling prices, I think we are paving the road
to recovery.
But this year continues to be difficult.
I recognize your individual and collective
efforts to deliver good results and I deeply
appreciate your commitment and hard work.
But we must continue to go the extra mile and outdo ourselves to
ensure that the momentum we gained is sustained and the road to a
recovery year is well-paved. In the end, despite all the major hurdles we
face, your passion to succeed and motivation to exceed expectations
will far outweigh any external challenge we confront.
Perhaps you have learned about our recent initiative of sourcing
strategic business partners or investors who can help us become
a stronger, more profitable, more competitive and more diverse
organization. Ultimately, the future success of our Company will
not just depend on management or our business partner, but more
importantly on you. I enjoin you to collaborate.
My strong belief is that with your help, the Food Group is primed for
growth even in trying times.
Now let’s start talking Food.
Butch S. Alejo
2 Food Talk
Food Talk is released for employees
and friends of San Miguel Pure Foods Co., Inc.
Please send contributions and comments to the
23F, JMT Corporate Condominium,
ADB Avenue, Pasig City. Or email at
[email protected]
Editorial Box
Vol 4 Issue 1, 1st Semester 2009
Editorial Adviser
Ma. Soledad E. Olives
Managing Editor
Bunny Vargas-Unlayao
Design Director
Elsie Chua-Dormiendo
Contributing Photographer
Alexies Santiago
With contributions from:
Gina Pineda, Jon Hernandez,
Bernie Bagaman, Maricar Yap-Veloso,
Shiela Ginete, Mike Vallesteros
Communicators Network:
Agro-Industrial Cluster:
Darlene Villas, Dyan Roxas,
Kathrina Hernandez, Cathy Sunga,
Jose Paolo Abenes, Jake Lugay,
Rhoda David, Reena del Mundo,
Camille Juan, April Malabanan, Anna Nery
Purefoods-Hormel:
Vilinda Imelda Conos, Jay Llige, Heidi Chang,
Carissa Tecson, Mackis Tuazon
SMMI-Commodity:
Rachelle Legaspi, Ferlinda Alabado
SMMI-Branded Snacks:
PJ Guillen
Magnolia, Inc. BMCJMO:
Ma. Christine Duran
Magnolia Ice Cream:
Pinky Custodio, Zhar Bernas
Great Food Solutions:
Gail Ritze Velasquez
Coffee and Condiments:
Pam Marasigan
Retailing Business Cluster:
Ruby Bautista
Integrated Food Sales:
Lorna Tamayo, Dennis Eusebio
Culinary Center:
Shenda Nuque
Human Resources:
Alvin Ramos, Abie Canaria
Division Office:
Bunny Vargas-Unlayao
A subsidiary of San Miguel Corporation
(from page 1)
convention, “A time when ordinary
men are asked to do extraordinary
things” using the mini-series Band
of Brothers produced by Steven
Spielberg and Tom Hanks (and the
book by Stephen Ambrose), as its
handle.
“I liken our B-MEG men and women
to those described in the Band of
Brothers,” said Ramos. “Against many
odds, our people are again asked
to give their personal best, to work
together, to not only attain our targets
this year, but to contribute more
than what we committed.” Ramos
continued by sharing some of B-MEG
Feeds’ employees whose passion
and dedication to the job made a
difference and contributed to where
B-MEG is today.
Meanwhile, National Sales
Manager, Jovie Sepe, in his welcome
message, described what a B-MEG
soldier is like: battle-tested, obeying
orders without question, going
wherever sent by the General, fighting
with fellow soldiers on all sides. He
emphasized how as B-MEG soldiers,
there is confidence in being one team,
united in working towards delivering
a common objective. Sepe ended his
speech poignantly by saying: “Tough
times and uncontrollable factors have
become part of everyday life for us.
But we are constantly alert, ready to
fight at a moment’s notice, undeterred
by sudden changes, because we
(to next page)
The SMFI-Feeds Mancom gear up to prepare for battle. (From left) Area Sales Manager Jovie Sepe, VisMin
Operations Manager Oca Tria, Finance Manager Ana Santiago, IAIZ Manager Pol Titular, Luzon Operations
Manager Jess Magtira, HR Manager Lani Garcia, Operations Planning Manager Janno Girang, TSQC Manager Boy Lumanta, and Marketing Manager Joal Arellano.
The participants intensely compete against each other in the tough games, knowing that in this arena, there
is no second best. It’s an all-win or lose competition.
(Below) Water balloons were thrown at the losing team.
January-June 2009 3
SMPFC President Butch Alejo joins the Southern Assault Force in the much awaited production number Jai-Ho.
Committed, passionate and ready for battle, the B-MEG Soldiers will
indeed continue to defend its territory and fight until the end to conquer
the animal and aquatic feeds and animal health care markets.
(from page 3)
have clearly set our goals, we do
not allow ourselves to be distracted,
we have been trained to expect the
unexpected, and because we are
B-MEG soldiers.”
San Miguel Pure Foods President
Francisco Alejo III, in his closing
message, shared his confidence
and pride in the B-MEG family. He
commended Dr. Ramos, saying that
in Ramos’ role as general manager,
he does not just deliver targets but
exceeds Management’s expectations
as well. To the business partners
of B-MEG, the distributors and
toll partners, Alejo expressed his
gratefulness.
The two-day event started with a
teambuilding exercise that had only
two big groups competing against
each other. The courses were hard
enough for the players to exhibit
teamwork, with each member
making sure he or she left no one
behind, ensuring the team’s safety.
Since there were only two teams
competing, there was no room for
second best. It was a win or lose
fight wherein winners were all given
a medal of valor while the losers
were executed by the winning group
through a water balloon firing squad.
Day two was the plenary, starting
with a Holy Mass, then the convention
proper. The plenary commenced
with the entrance of platoons,
composed of the local Management
Committee and the departments in
the region (Solid North Luzon and
Southern Assault Force for Luzon
and Visayas Strike Commandos and
Mindanao High Flyers for VisMin).
It was followed by the Entrance of
Colors, led by representatives of the
Philippine Military Academy Marching
Band.
The Specific Objectives (SOs)
were presented by members of
the platoons, each ending with a
team cheer. Before the commitment
ceremony, the 2008 Sales and
Distributor performers per territory
were recognized and awarded.
True to military practice,
personalized dog tags were given
to each of the participants. Another
dramatic moment came when
towards the end of the program, the
B-MEG Soldier’s Creed was recited,
led by the Area Sales Managers Rico
Gomez for Luzon and Jojo Lindo
for Vis Min. While stating the creed,
everyone held their dog tags firmly
clasped over their heart. And with
the B-MEG anthem being played to
formally end the session, everyone
The platoons prepare for battle
4 Food Talk
was full of energy and enthusiasm.
The plenary was capped with a
“Victory Party in B-MEG Country,” the
theme of the fellowship night. Here,
the platoons proved that the battle
was not over as they showcased their
talents during presentations on the
realities in the feeds market, injecting
humor and pure entertainment along
the way. With everyone in high spirits,
the night was filled with fun, dancing
and laughter.
What would have been an ordinary
convention turned out to be an
extraordinary call of duty. Committed,
passionate and ready for battle, the
B-MEG Soldiers will indeed continue
to defend its territory and fight until
the end to conquer the animal and
aquatic feeds and animal health care
markets.
As Doc Norman Ramos said, “In the
words of William Shakespeare: ‘From
this day, to the end of the world, we in
it shall be remembered…we Band of
Brothers...’We stand together. B-MEG
Currahee!”
The Importance
of Being the One
The 2009 Sales Person of the Year Awards
By Bunny Vargas-Unlayao
Fara
Ramon Fernandez
Nathanael
Vans
Be the one. This was the battle cry that echoed the grand walls of
Hotel Sofitel in Manila last March, as the second Sales Person of the
Year awards was held, together with the National Sales Conference
for the packaged goods businesses of San Miguel Pure Foods
Company, Inc.
Be the one. Three simple words
meant to spark off big things for the
Food Group’s then Integrated Food
Sales and Centralized Key Accounts
Group and now fully integrated to San
MIguel Integrated Sales (SMIS): Be the
one to dominate the market. Be the
one to crush competition. Be the one
to instigate teamwork.
Be the one to excel
in your own work. In
short, be the one to
stand out—at work and
across the industry.
The winners, indeed,
stood out, emerging
victorious among a
highly competitive
group and proving once again that
San Miguel Pure Foods honors only
the best of the best.
Everyone knows that winning the
SPOY award is not easy. To be able
to bag the title, one had to meet the
following strict set of criteria:
First is the volume forecast or
The Hormel partners
gamely performed a special
version of Petula Clark’s
“You’re the One”, cleverly
changing the lyrics to
signify their oneness with
us in Being the One who
gets it done.
(Left) SMIS’ leaders rally
the sales force to drink to a
banner year
January-June 2009 5
budget achievement. Candidates
must have achieved 100% of annual
forecast to qualify. The next criterion is
volume growth—consolidated volume
actuals must have achieved growth
versus 2007 sales performance. Third
is forecast achievement consistency.
Fourth is A/R Currency. A minimum of
90% current by year-end is needed to
qualify. Also included is the January
2009 net sales achievement. This is
the percentage of target to actual
January 2009 volume. Finally, the
last criterion is the PAS Rating, or
Performance Assessment System.
All these helped define the most
outstanding sales persons of the
year—no mean feat for the three
SPOY winners, who best proved their
strong mettle in all categories.
Category Specialist Vanessa Napao
bagged the Sales Person of the Year
award for Purefoods-Hormel Grocery
Products (PHC-GP), while second-time
awardee Nathanael Puntal, category
specialist from SMS, won the SPOY
award for PHC-Refrigerated Meats.
Territory Sales Manager Fara Mora
received the SPOY for PHC-RM.
“I believe this is a joint effort to
achieve volume targets,” said Napao
during her victory speech. “Therefore,
I would like to share this award to my
colleagues.”
For Puntal, when it comes to
performing well in sales, there is
no such thing as a recession as
long as there’s solid teamwork. “Sa
pamamagitan ng teamwork, kaya
natin ito—wala pong recession.”
Puntal proceeded to thank the
Visayas team for their valuable
teamwork.
Respect and recognition to her
mentor and peers is what Mora
emphasized in her message. “My
mentor and my colleagues—sila ang
pinakamasayang kasama sa trabaho,
so even the stress at work becomes
light and fun because of them.”
Meanwhile, Dry 2-Territory Sales
Manager Arnulfo Hilario was given a
Special Recognition Award for Volume
and Distribution Performance for
PHC-GP.
The outstanding distributor was
also recognized, following almost the
same set of criteria for SPOY. Future
(to next page))
Rare performances and impressive
presentations delivered by our General
Managers
Hormel Foods International President Rick Bross
and SMPFC President Butch Alejo deliver inspiring
messages
(Top) Distributor Special Recognition Awards were given to
Elim, Cagayan de Oro for San Mig Coffee, and Elizabeth Bakery &
Grocery for both Magnolia, Inc. and PHC. (Below)
from page 5
Options Distribution System of Davao
bagged the Distributor of the Year
(Below) Arnulfo Hilario receives a Special Recognition for Volume
award for PHC-RM.
and Distribution Award
Distributor Secial Recognition
Awards for Volume and Distribution
Performance (Dry Categories) were
also given. Elim, Cagayan De Oro
received the award for San Miguel
Super Coffeemix, while Elizabeth
Bakery and Grocery clinched the
special award for both Magnolia, Inc.
and Purefoods-Hormel.
It was truly a highly motivating
and rewarding experience for all the
attendees, who all felt the thrill of
being on prime time television—the
event’s thematic handle.
Included among the live audience
and very game participants were
Nina Dagondon (center) of Future Options Davao receives the
the special delegates from Hormel
Distributor of the Year Award for PHC-RM.
Foods International, who were there
with us as part of their incentive
trip for surpassing their business
targets in 2008. To signify their
oneness in “being the one”, they
even performed Petula Clark’s classic
song “You’re the One”, cleverly
changing the lyrics to deliver the
message that we should “Be the
One Who Gets it Done.” “The best
Celebrities Valerie Concepcion, Candy Pangilinan, and our very
companies make the most progress
own Nick Cruz (left) charmingly entertain the crowd
6 Food Talk
from page 6
in the most difficult times, so do your
job well everyday and be the one
that gets it done!” said Hormel Foods
International President Rick Bross.
The night was also a showcase of
undiscovered in-house talents from
singing to dancing to playing DJ and
hosting a TV talk show.
San Miguel Mills, Inc. kicked-off
the marketing presentations with a
basketball TV format, which head
coach and SMMI Branded Business
General Manager Bani Avedillo
vibrantly handled, as she rallied the
sales teams to execute gun and run
offense.
San Miguel Super Coffeemix
General Manager Allan Castro
revealed the cool, punk side of
him as he portrayed an MTV Veejay reporting the Coffee Business’
accomplishments and strategic plans.
Among VJ Allan’s top 5 countdown
are the successful launch of San
Mig Coffee 2 in 1 coffeemix and
major awards from the 2008 Monde
Selection International Institute for
Quality Selections. “San Mig Coffee
3 in 1 Coffeemix brought pride to
the country as the only coffeemix in
the Philippines to be honored with
the Bronze and Silver awards by this
prestigious award-giving body based
in Belgium,” said Castro.
A Survivor scenario was painted by
the Magnolia, Inc. team, with General
Manager Regi Baylosis leading the
tribal pack and discussing Magnolia’s
plans for 2009. “Makakaharap ng
mas marami pang pagsubok ang
Tribu Magnolia sa mga darating na
taon,” said Baylosis. “Kaya kailangang
paghandaan—we have new
strategies—availability, acceptability,
and awareness.” According to
Baylsosis and his core team, these
strategies will not only make them
survivors. They will dominate the
market and become leaders in the
industry.
Mayo Alcon, general manager of
Magnolia Ice Cream broke the house
down with his razor sharp wit and
striking imitation of late night talk
show host Jojo Alejar. Entitled “Mayo
All the Way”, his talk show highlighted
the achievements of the ice cream
business—which grew revenues by
On May 1, 2009, San Miguel Pure Foods Company’s Integrated Food Sales
(IFS) and San Miguel Corporation’s Centralized Key Accounts Group (CKAG)
joined forces to form the San Miguel Integrated Sales (SMIS), with Mr. Archie
Gupalor at the helm.
In this new set-up under the San Miguel Food Group, both the modern
trade and general trade channels are serviced by the new SMIS. This
development stems from management’s direction to maximize synergies and
efficiencies across the Food business since the bulk of CKAG’s services are
directed toward SMPFC.
A warm welcome to our new Food Group family members!
guide us amidst all these changes is
to be true to who we are,” he said.
Meanwhile, the inaugural address
of SMPFC President Butch Alejo,
emphasized the importance of unity
and synergy. To IFS and CKAG, he said,
“Think as one team and be solid. Do
not be afraid to learn from others, to
ask for help, to be critiqued, to teach
your colleagues, and to support each
other. Because you are building one
powerful foundation on which the San
Miguel Food Group can continue to
grow and prosper.”
The organization’s challenge now,
Alejo expressed, is to keep improving
every aspect of the business—every
single day of the year, and through
every single product and service
we offer. This can be done by
being consistently vigilant about
our consumers’ behavior and our
competitor’s strategies, finding ways
in improving the way we do things
here in San Miguel, and nurturing
our relationships with our peers. He
added that most importantly, we
should continue to aspire to grow
by being better, not just bigger and
bolder.
Archie Gupalor ended the first half
of the night with just the right energy
and enthusiasm to inspire the sales
force to unite and fight as one. To
symbolize the sales groups’ unity and
24% and volumes by 12% versus
last year, among others. MIC’s new
endorser for No Sugar Added (NSA),
Ms. Earth 2008 winner Carla Henry
also graced the event and expressed
excitement over being her favorite ice
cream’s new endorser.
A heart-tugging episode followed,
as Purefoods-Hormel General
Manager Noel Tempongko depicted
the real heroes of SMIS, regaling in
their passion and fiery drive to go the
extra mile in fulfilling their everyday
tasks. “The stories of Douglas Porter,
Rodel Gomez, Anna Dunca, Rowena
Lombrio, Fara Mora, and Vans Napao
are testaments to what we in PHC
are made of,” said Tempongko. “They
have shown the exemplary work that
we can achieve when faced with
adversities.” Tempongko proceeded
to say that the times ahead demand
something different from us. “Like true
heroes, this is the time to turn the tide
and transform ourselves and the way
we do things—a transformation that
comes from deep within ourselves
and propels the whole organization.”
In a way, Tempongko’s words
remind us not to be afraid of change.
According to him, consumers will
always be drawn to our products as
long as our offerings are relevant to
them. To be able to do this, we need
to accept change and adapt with the
times. “And the very thing that will
January-June 2009
(to next page))
7
e
rat
po
Cor
l
a
i
c
so sibility
Kalingang Sustansyarap
pon
By Gina Pineda
res
The 1st Soup Kitchen Program of
San Miguel Pure Foods Company
was a success. This pilot run was
sponsored by Purefoods-Hormel with
much help from the SMC Foundation,
Food Division HR, the Marikina
Health Office, and the Labas Bakod
community leaders of Marikina City.
As early as 5:30 a.m. of March
20, the makeshift basketball court
of Labas Bakod, a depressed
community in Parang, Marikina was
“a-buzz” with activity. Their people
were very visible, sweeping floors
and setting-up the tents which would
house “Kalingang Sustansyarap,” the
Soup Kitchen Program.
At 6:00 a.m. the court started to fillup with curious and excited children
who talked to the volunteers and
shared their thoughts about poverty
and their community. A little while
later, the community leaders cajoled
the kids to run home and take a
bath, with a promise of a sumptuous
meal when they
return. The smile
and delight that
registered on the
kids’ faces when
they were told that
they can eat as
much hotdog as
they want made
the volunteers feel
a mix of happiness
and sadness. Happiness because the
volunteers know that they are able to
help these kids in their own little way;
and, sadness because they hoped
that more aid can be given to these
kids.
At 7:15 a.m. a short lecture
was given by the Health WorkerNutritionist from the Marikina Health
Office. The basic food groups were
discussed and the nutritional value
of the food to be served was also
tackled.
After the talk, the feeding started.
Volunteers, mostly from Purefoods-
Hormel, served the food. An
estimated 700 people came and ate
food products donated by PHC, San
Miguel Mills, and Magnolia. Hotdogs,
bread, noodles, jelly ace, and milk
were bountiful.
Also present were representatives
from the Petron Foundation who
came to observe how the Soup
Kitchen was conducted. They were
impressed that the beneficiaries of
the Soup Kitchen Program brought
their own utensils and chairs, while
some families even loaned their
tables. No extra cost for styro plates
and plastic utensils were spent and
minimal waste was generated.
The program was very satisfying to
both those who were fed and those
who helped feed. The volunteers went
back to work tired but wanting to
sign-up again for the next program.
The community profusely thanked the
volunteers. They were very thankful
that even for just one meal, they felt
how it was to be full and satisfied.
from page 7
commitment, everyone was asked to
wear their jackets at the same time.
“We are one team, with one vision,
with one set of values, to achieve our
goals and BE NUMBER ONE,” rallied
Gupalor. “Together, we will BE THE
ONE!”
All in all, it was a fantastic night
to remember as a fusion of inspiring
messages, impressive talents, creative
executions, outstanding salespersons,
and great leaders all came together to
bring oneness in being the one.
8 Food Talk
Out-ofSchool Youth Get Training. Sumilao,
Bukidnon Mayor Marie Ann Baula awards certificates to the 27 graduates of the six-month Vocational Technical Training Program jointly sponsored
by San Miguel Pure Foods, Inc. and Monterey Foods
Corporation, in cooperation with the Technical
Educational Skills Development Authority (TESDA).
Looking on are Vice Mayor Consolacion Cadas, San
Miguel Foundation Inc. Executive Director Camille
Buenaventura and San Miguel Pure Foods Inc.North Mindanao HR officer Lemuel Mocorro. The
project offered short courses in welding, electrical
wiring and automotive.
Nurturing Sumilao
Communities
through Proper
Healthcare
By Jennifer Esmale-Rodriguez and Camille Buenaventura
With no hospitals nearby and no doctors on-duty
in the their health centers, residents of 10 barangays
in Sumilao, Bukdinon were given access to proper
healthcare with the opening of the San Miguel
Community Clinic in Barangay San Vincente last
December.
Through the San Miguel Foundation, the Clinic
was built to augment the health care program and
services of the entire municipality of Sumilao. This is
one of several Community Clinics around the country
that San Miguel Corporation opened for the indigent
families belonging to various barangays surrounding
the Company’s major plants and facilities.
The Clinic provides free consultation and
medicines for residents with common illnesses and
even those with upper respiratory diseases and
hypertension. In fact, hypertension patients are given
free maintenance medicines for up to six months.
Already, there are almost 200 patients enrolled in this
6-month maintenance program.
The facility itself is equipped
with a consultation room, treatment
room, patient waiting area,
observation room, registration
patients’ record section, and a
pharmacy. It has three doctors and
a nurse to provide the community’s
healthcare needs . An average
of 20 patients visit the Clinic for
consultation every day.
With the proper healthcare being
given to families in Sumilao, the San
Miguel Foundation is indeed fulfilling
its vision of taking the lead in
realizing SMC’s commitment to help
improve the lives of the Filipinos.
January-June 2009
9
ee
loy
With the economic crunch biting into our everyday
&
k s expenses, some good advice can definitely help us get
Tarl
e
through each day. There is nothing more important than
ofil
Emp
p
Question:
a few wise tips on managing our tight budget. And who
better to ask than the financial experts themselves? Here
are some prime and practical tips on how to manage your
expenses, straight from our Finance Managers’ mouth:
In this time of global economic crisis, how
well are you managing your personal
budget and what are some tried and tested
cost-saving tips you can share with us?
1.
I have a simple
home budget template
where I put my income
and expenses as I
anticipate them or as
they arise. I categorize
these expenses into
fixed, variable and
discretionary so that I can
easily identify where to
cut down when needed.
Being aware of my
monthly expenses vis-avis my fixed income helps
me to avoid spending
more than what I can
afford, and reduce my
dependency on credit
cards. As the Filipino
saying goes, "Habang
maliit ang kumot,
matutong mamaluktot".
-Armi A. Mendoza,
Finance Manger,
Great Food Solutions
1.
•
•
•
2.
2.
3.
4.
My cost saving tips are:
When planning for vacations, plan way ahead of time. We all know that Cebu Pacific provides
very low prices but I have encountered PAL services to be a match to Cebu Pacific's promos.
If you opt for a promotional vacation where there are accommodations, negotiate for more
freebies like city tour, fun activities, meals, etc. Always ask for possible giveaways. Negotiate
for bigger discounts especially if you are traveling in groups.
If you have credit cards, every time you are ready to pay for the products, always ask store
clerks or customer service for bank agreements on discounts, installment promos, free
items, raffles, all other credit card promos. There are store clerks that may not automatically
inform you of the promotional items they have.
I have come across an article that stores in the U.S. can give further mark downs for
products near their expiration date. Always ask for the store manager when haggling for
these kinds of bargains, especially with fresh and frozen products like meat, fish and even
canned products.
• Do not overstock your pantries with products you don’t consume every day. Unless
these items are purchased under promotional discounts, your goods should only be
enough for one month.
• Do groceries on a monthly basis. Timing is essential so always go after mall sale. Do
your groceries in establishments that have the lowest prices, like Macro, Puregold, etc.
-Krizel T. Gallinero, Finance Manager, Retailing Business Cluster
10 Food Talk
Here is my list of list of tried and tested
cost saving tips:
• Prepare a reasonable budget.
• Plan your weekly menu ahead and pay
particular attention to size and volume.
• Purchase food ingredients according to
your planned menu.
• Recycle food. Be creative.*
• Know your food stocks at home before
buying again. Prepare a list before doing
your grocery.
• Always look for the expiry date of the items
you buy.
• Compare prices and give extra attention to
the package contents.
• Buy only those that are necessary. Avoid
the ‘nice to have’ impulse.
• Avoid going to the malls and windowshopping if you don’t have plans of buying.
• Appreciate and be content with what
you have. Try the “delayed gratification
strategy”.
• Buy quality items because it will give you
more savings in the long term aside from
feeling good whenever you use it.
• Timing is important. Wait for special
discounts especially if you’re buying big
items.
3. 4.
*
Leftovers can be made into
ingredients to another dish (e.g.
Laing can be made into a spaghetti
sauce)
-Ana S. Santiago,
Finance Manager, SMFI-Feeds
What I have learned from
my grandparents and parents
is to always save a portion of
whatever earnings I have. In
times of crisis, the problem will
be lessened because you know you can draw
from your resources. The excess money I have
is used for investments.
I have been coaching my children, who
are also working now, never to spend more
than what they earn. Today, everybody is
affected with the global crisis. But fortunately
we are not extremely affected because we
have instilled the discipline of spending wisely.
Here are some of the things we do as a
family to save on costs:
• We do car pools since all of us work in
Ortigas and Makati
• I make sure to cook my family’s favorites
most of the time so we are discouraged
from eating out. Dining out is reserved for
special occasions.
• We just watch movies at the house and
only select what to watch in moviehouses.
These are small things but when you
add them up, you’ll be surprised how much
you have cut off and saved from your usual
expenses.
Profiles:
Spotlight on Top Flour
Miller Ver Ignacio
By Bernie Bagaman
Talents are flowering at San Miguel Mills, Inc.
One of its
top flour millers,
Virgilio Ignacio,
was sent last
year for training
at a top Swiss
Milling School.
According
to Ramon
Javier, Batangas
Flour Mill plant
manager, Flour
Milling Schools or Institutions
which offer specialization in
flourmilling courses are located
in other countries, such as the
St. Galen Swiss Milling School
in Switzerland, Kansas State
University, NABIM in UK and
others. “Some of our millers have
taken correspondence courses
from these schools and last year
we sent Ver to St. Galen for six
months to complete the actual
hands-on part of his course.
After coming back, we are now
preparing programs such as inhouse seminars for him to impart
the learnings he acquired to the
rest of SMMI's technical team.”
Their trust in him was wellfounded. Ignacio placed second
overall with a 93% grade in a class
-Evangeline H. Zarate, Finance Manager,
Agro-Industrial Cluster
January-June 2009 11
of 22 participants
from all over the
world, including
the US, France
and Japan, while
topping the oral
exams with a
98% score. And
it wasn’t a piece
of cake; five
students failed
to sift through
the course. Furthermore, the
classmate who took first honors
was a miller from a Nigerian plant
that was the second largest in the
world, and the classmate Ignacio
beat for second worked in the
world’s biggest mill.
Ignacio sees the opportunity
as an honor (being the second
Filipino to be sent to the
prestigious Swiss Milling School
in the past 30 years) and he
recognizes his responsibility to
share what he has learned. “We
don’t have milling schools in the
country so most flour millers
would learn by experience. Milling
is an art and a science and that’s
what I learned in Switzerland
and which I hope to impart to my
colleagues.”
The 2ND B-MEG Bolinao
Bangus Festival
By Shiela Ginete & Mike Vallesteros
B-MEG Feeds once again participated in the recently held 2nd
“Mangunguna” Festival in Bolinao, Pangasinan last April 18-19, 2009
which turned out a success. “Mangunguna” in the vernacular means
“mangingisda” which illustrates the domestic source of livelihood in
Bolinao. To make this year’s celebration more exciting, more events were
included in the B-MEG Bangus Festival ‘09.
To promote the B-MEG fed Bolinao
Bangus, preliminary events of Bolinao
Bangus Basics (BBB) were conducted
as part of the B-MEG Bolinao Bangus
Festival ‘09. The event started last
year as a component of the town’s
Mangunguna Festival. A B-MEG
Bangus Classifier’s Marathon was
held wherein the classifiers displayed
the skill of speed and accuracy by
Participants of the Baloto Race (single-driven small boat) get ready for the course
way of manual hand-weighing and
sorting as a contest. It was then
followed by the B-MEG Bangus Eating
Contest with two categories wherein
men were given two 500g grilled
bangus while women were given
one piece to consume as fast and
thorough as possible.
The water sports events have
also been eagerly awaited. The
Caquipotan Channel Challenge
is a freestyle swimming event for
contestants 17 years and below,
crossing 1.2 kms from the Santiago
Island to Picucubuan Fishport
(Bolinao mainland). Various water
vessels were also utilized in another
racing event: “Baloto” (single driven
12 Food Talk
small boat) race, “De kasco” (medium
boat) and Bancathon (F1, speedboat).
Main highlights were the “Balsa”
(bamboo raft) race compared to
the Kayak race and the “Pawis”
(feeds&fish cargo boats) race similar
to the Dragon boat race composed of
20 participants per entry.
Bolinao is known as one of the
major bangus production centers in
the country and is proud of its local
delicacies (e.g. padas, danggit and
binunguey) and pristine beaches.
B-MEG Distributor – Mr. & Mrs
Edgardo dela Cruz of EdZeNa Aqua
Farm Supply and B-MEG Feeds says
that Pangasinan continues to be a
B-MEG country.
Sharing Flour Technology
at SMMI’s Flour
Technology Center
By Fer Alabado
San Miguel Mills, Inc. is proud of
its Flour Technology Center (FTC),
not just for the innovative products
developed by the department but
also for being a very good venue for
educating clients on basic and new
technologies in the flour industry.
The group recently concluded a
5-day course on Bread Technology
among valued clients from Luzon.
The activity aimed to: 1) Enhance
the knowledge and skills of the
participants in baking; 2) Maintain
their client’s loyalty to SMMI brands
and 3) Promote the value-added
products of SMMI.
The class was composed of 14
students who are bakers, production
supervisors and bakery owners
(who are mostly non-bakers). The
course ran from March 9-13, with
each session a mixture of lecture,
workshop and exam. Some of the
topics discussed were about Applied
Mathematics, Bread Classification,
Bread Ingredients, Bread Making
Process and Troubleshooting. During
workshops, the students baked
varieties of breads from simple pan
de sal and loaf to sweet doughs,
European breads and whole wheat
products. The best student was
chosen and awarded during the Class
Graduation Day. Joshua Marasigan-
marketing officer of Balayong Bakery
in Dasmarinas, Cavite bagged the top
award.
“The course will be helpful to us
in our operations, especially with
the following information shared
to us: creating formula, scientific
explanation for each ingredient,
classifying bread, knowledge in
SMMI premixes and flour products,
bread troubleshooting, improvers
and healthy breads,” said one of the
students during the course evaluation.
The students also commended
the teachers for having sufficient
knowledge and skills on and for being
patient with them especially on the
Baker’s Math subject. FTC teachers
obtained their training on baking
from UFM Baking and Cooking School
in Bangkok, Thailand, US Wheat
Associate Seminars and technical
January-June 2009 13
symposiums of suppliers.
Mrs. Emma Laguio, the department
head found the course a good
achievement for the Flour Team.
“The course was not only a learning
opportunity for the participants, it was
also a very enjoyable experience for
them. There was a high level of energy
and enthusiasm especially during the
workshop as the trainees learned new
products and new baking concepts.
And the results are well worth the
efforts as we hear of some of them
beginning to use our premixes in their
respective bakery operations,” Laguio
said.
SMMI-FTC will continue to help the
market upgrade its technical knowhow by the courses it will conduct
not just on bread making, but also on
cakes, noodles, steamed breads and
other flour product applications.
Culinary Team Pilipinas
Bags Silver Award in
International Competition
By Gail Ritze Velasquez
The Les Toques Blanches
(LTB) Philippines Culinary Team
retained its title as the Champions
of the Gourmet Team Challenge
Competition in the prestigious Hong
Kong International Culinary Classic
when it won the Silver Award
during the competition at the
HK Convention Center last May
9, 2009.
The Team was led by its Captain,
Ariel Manuel of Lolodad's Cafe and
Team Manager Fernando Aracama
of Embassy-Cuisine. Les Toques
Blanches Philippines (LTB) is the
premier chef association in the
Philippines which seeks to further
develop culinary standards in the
country and elevate the status of the
Filipino Culinary Professional.
During the Gourmet Team
Challenge Competition, the LTB
Philippines Culinary Team presented
27 different items in a cold buffet
such as Cotton Candy Wrapped Foie
The Team defended its title as 2007 Silver Award winners
of the Gourmet Team Challenge Competition in the prestigious Hong Kong International Culinary Classic.
14 Food Talk
Gras, Maine Lobster Terrine, RoseLychee Chocolate Gateau and other
such delicacies – all prepared within
24 hours. A specially designed display
table by Metal and Glass Artist Mike
Aguas was used to present the buffet.
San Miguel Pure Foods Great Food
Solutions, a key player
in the food, beverage,
and food service
industries, supported
the Team as a sponsor.
“More than a
strong food service
player, GFS believes
in the contribution
of great chefs such
as the members of
Les Toques Blanches
Philippines in elevating
the country’s food
service industry,”
says Helene Pontejos,
San Miguel Pure
Foods assistant vice
president and GFS
general manager.
GFS Sales Awards:
Recognizing 08’s Bests
2008 GFS ASM of the Year
CJ Aquino receives his
certificate of recognition
and prize(from left): GFS
General Manager Helene
Pontejos, CJ Aquino,
SMPFC President Butch
Alejo, GFS National Sales
Manager Mon Vinluan
To recognize the top sales
performers of 2008 for their
exemplary performances and big
contributions to its success, Great
Food Solutions (GFS) held its fourth
annual sales awards, with the theme,
“Heroes: We have the P.O.W.E.R.”, at
the Culinary Center last April 30, 2009.
2008 GFS MSPA (Manager for Sales and Product Application) OF THE YEAR Rodel Eulogio with (from left):
GFS congratulates the following
Helene Pontejos, Butch Alejo, and Mon Vinluan.
HEROES for helping them win their
battles:
Special Awardees: Hero of the Year for 1) A/R
Management: RODELIO EULOGIO; 2) PurefoodsHormel: ANNA MANSILLA; 3) GFS Commissary: ANNA
MANSILLA; 4) Magnolia BMC: SUSAN FERNANDEZ;
5) SMMI: BERNADETTE MALLARI; 6) SMFI: JOSE VICTOR
MERCADO; Monterey: RODELIO EULOGIO; 7) San Mig
Coffee: CRISTINA MANDAP; 8) Magnolia Ice Cream:
CHITO DELA CALZADA
Hello Boracay! Hello Business!
By Gail Ritze Velasquez
The happy summer sun of
Boracay welcomed the Great Food
Solutions team for another run of
the “SolutionSessions” last March
25, 2009 at Le Soleil De Boracay.
SolutionSession aims to 1) formally
launch Great Food Solutions as the
foodservice arm of San Miguel Pure
Foods and its core products and
services to restaurants and other food
establishment owners in Boracay;
2) present menu concepts that best
fit the customer profile of each
establishment; and 3) share relevant
restaurant trends that would be
beneficial to their specific business
plans.
A total of
57 hotel and
restaurant
chefs,
kitchen staff,
purchasing
and food &
beverage
managers
January-June 2009 15
attended the 3-hour activity and
sampled a hefty selection of San
Miguel Pure Foods’ foodservice
products in various applications
based on specific day parts (breakfast,
side dish / appetizer / snack, center
of the plate, desserts and bakery
ingredients) prepared by our very own
Culinary Center chefs.
Miss Earth serious
about environmental
awareness campaign
By Jon Hernandez
Reigning Miss Earth Karla Paula Henry has
been touring the country’s public schools to teach
environmental awareness as part of her commitment
as reigning titlist of the only cause-oriented beauty
pageant in the world.
“You will be surprised about the
lack of awareness on the environment
among Filipinos. I admit that before
I joined Miss Earth, there are things
about protecting the environment
that I was not aware of,”explained
Henry, who said that among the
things Filipinos should pay attention
to is waste segregation at home and
conservation of natural resources.
“So this time, we are really making
the rounds among school children,
some two to three classrooms at a
time. It is quite tiring but very much
rewarding as I am cherishing every
minute of my reign,”Henry added.
Henry got a big
boost in her
New Magnolia Ice Cream endorser Karla Paula Henry pays a courtesy call to SMC
President and COO Ramon S. Ang, together with MIC General Manager Mayo Alcon.
drive as Magnolia Ice Cream named
her as endorser for its No Sugar
Added (NSA) line.
“I’m very much honored to
endorse Magnolia Ice Cream’s NSA
line since I love ice cream very much.
It allows us who are into fitness the
chance to enjoy ice cream without
the guilt,”the 22-year-old Cebuana
said.
Henry, who worked for a Cebubased hotel before her reign as
Miss Earth, is the outdoor type and
indulges in sports like basketball,
baseball, swimming and even
horseback riding.
Magnolia Ice Cream General
Manager Mayo Alcon said Ms.
Henry is perfectly fit as Magnolia
Ice Cream’s NSA endorser. “She
has the rare combination of beauty
and brains. Add to that her genuine
regard for the environment and being
physically fit,”Alcon said.
“In Miss Henry, we have an
endorser best suited to talk about
fitness to our ice-cream loving
Filipinos who want to try out the
Magnolia NSA line’s chocolate and
vanilla flavors,”said Alcon.”And we
would definitely support her in her
drive to spread the wisdom of a
cleaner and greener planet.”
The feeling is mutual as Henry also
lauds Magnolia’s mother company,
San Miguel Corporation (SMC) for
being one of the few environmentallyconscious companies in the country.
Magnolia Ice Cream Parlor branch opens. Magnolia Ice Cream General Manager Mauricio Alcon cuts the ceremonial ribbon to formally open the Magnolia Ice Cream Parlor at SM Fairview
recently. With him are owners/operators Manolo Aquino and Ruby Ines along with Magnolia Brand
Manager Pinky Custodio and Brand Assistant Zhar Bernas. It is the second Magnolia Ice Cream parlor
outlet after the one located at San Miguel by the Bay.
16 Food Talk
Pro-Coffee Means Pro-Health.
Drink to Perfect Health.
By Bunny Vargas-Unlayao
Drinking coffee has just gotten better, and a lot healthier.
The coffee you’ve grown to
love now gives you something
more tempting, with new health
components that can actually
improve and enhance your digestion,
energy, beauty, and figure. It’s a
perfect coffee drink that gives you
something more than the usual cup
of coffee.
Introducing the San Mig Coffee
Pro-Health variants, a line of complete
sugar free coffeemix selections with
unique functional ingredients that can
boost your health and wellness: San
Mig Coffee Pro-Fiber, Pro-Power, ProBeauty, and Pro-Slim.
San Mig Coffee Pro-Fiber
effectively aids your digestion with 5
grams of Inulin Fiber in every pack.
With the recommended daily dosage
of 25-30 grams of fiber you need in
your body, you’re one step ahead
of gaining smoother digestion and
a cleaner digestive system with a
cup of San Mig Coffee Pro-Fiber.
Moreover, fiber helps lower your
cholesterol level for a healthier heart,
and increase calcium absorption for
stronger bones.
San Mig Coffee
Pro-Power gives
you 10 mg of Ginkgo
Biloba that improves
both your physical and
mental performance.
Ginkgo Biloba, which
comes from the ginkgo
tree—one of the oldest
trees in the world, has been used
in traditional Chinese medicine for
thousands of years to treat a variety
of ailments. Its main function is to
help improve blood flow to the brain
and
Enhance blood circulation all
throughout the body. Drinking regular
cups of San Mig Coffee Pro-Power will
definitely boost your
memory, improve
your stamina, and
detoxify your body.
San Mig Coffee
Pro-Beauty
contains 250 mg of
Collagen that can
help restore your
skin’s elasticity and strengthen joints.
Collagen is a fibrous protein that
connects and supports your body
tissues. Drinking regular cups of San
Mig Coffee Pro-Beauty can help firm
up and smoothen your skin and delay
the signs of aging.
San Mig Coffee Pro-Slim is
a great alternative for slimming
down. With 200 mg of L-Carnitine—a
nutrient that converts fatty acids into
energy, San Mig Coffee Pro-Slim can
help you burn fat, convert unwanted
calories to energy, and increase your
metabolic rate. It’s definitely an extra
benefit when you drink your favorite
coffee every day.
Delicious, sugar-free, cholesterolfree, low in fat, low in calories, and
absolutely aromatic…the coffee
made perfect, San Mig Coffee ProHealth. Choose the variant that best
fits you and be well on your way to a
better, healthier, and perfect you!
Only P9.75 per sachet (SRP).
Enroll at Fitness First in August and get a San Mig
Coffee Pro-Health Trial Pack and vanity bag for
free!
October-December
January-June 2008
2009 17
y
inar
Cul
Keep your cool this rainy season with these chill-out
recipes from the San Miguel Culinary Center. From Frozen
Hot Chocolate to Coffee Cup Cakes, you and your family
will surely endure the rainy season with a little bit of
sweetness and fun.
Mini Baked Alaska
cor
ner
Ingredients:
4
1
4
2
piece
piece
scoop
tbsp
store bought meringue, split crosswise
store bought chiffon slice
Magnolia Ice Cream Classic Vanilla
powdered sugar, for dusting
Procedure:
Slice chiffon into thin round disks about the same diameter as the meringue. Put
a piece of the chiffon on the bottom half of the meringue then top with a scoop of
ice cream. Top the upper end of the meringue. Dust with powdered sugar. Serve
immediately. Makes 4 pieces.
Frozen Hot Chocolate
Ingredients:
1
1
1/4
1
pack
scoop
cup
tbsp
store bought hot chocolate
Magnolia Ice Cream Classic Vanilla
marshmallows
bittersweet chocolate, shaved
Procedure:
Prepare hot chocolate according to package directions. Add a scoop of ice cream
into the hot chocolate. Drop the marshmallows around the ice cream and sprinkle
shaved chocolates. Serve immediately. Makes 1 serving.
Coffee Cup Cakes
Ingredients:
2
2
1/4
1
piece
scoop
cup
tsp
store bought chocolate muffins
Magnolia Ice Cream Classic Mocha
whipping cream, whipped to stiff peaks
cocoa powder, for dusting
Procedure:
Scoop out the middle part of the muffins. Replace it with a scoop of
ice cream. Top with whipped cream then dust with cocoa powder. Serve
immediately.
Makes 2 servings.
How-to’s in the Kitchen
Funnel Ice Cream Sandwich
Ingredients:
200 gram
1/3 cup
1/2 cup
1 piece
1 cup
200 gram
5 scoop
Meringue – is a mixture of
stiffly beaten egg whites and
granulated sugar.
Funnel Cakes – is a Pennsylvania
Dutch specialty pastry made by
pouring batter through a funnel
into hot, deep fat and frying the
resulting spirals until crisp and
brown.
Whip – to beat ingredients, such as
egg whites, cream, etc., thereby
incorporating air into them and
increasing their volume until they
are light and fluffy.
Magnolia Pancake and Waffle Mix
cornstarch
water
egg
Magnolia Nutri-Oil
bittersweet chocolate, grated
Magnolia Ice Cream Classic Ube
Procedure:
Mix pancake mix, cornstarch, water and egg in a bowl. Mix until smooth. Transfer
batter into a squeeze bottle.
Heat oil in a non-stick frying pan. Gently squeeze the bottle gradually swirling
the batter outward in circular motion, or criss-cross back and forth to make about
3” rounds. Fry until golden brown, turning once with a tong. Remove and drain in
paper towel.
Melt bittersweet chocolate then dip one side of the funnel cake into the melted
chocolate. Sandwich 1 scoop of ice cream between 2 funnel cakes. Freeze before
serving. Makes 5 servings.
Log on to www.mygreatfood.com
for more recipes and cooking tips.
18 Food Talk
The San Miguel My Great
Food Club launched its very
first kiddie cookbook entitled
“Kid’s Kitchen Camp (KKC): A
Cookbook Specially Made for
Kids” last March 28, 2009 at
the Activity Area of Star City,
Manila. The cookbook features
30 of the best recipes of San
Miguel’s summer cooking
camp which has been offering
fun cooking courses for
children right inside the San
Miguel Pure Foods Culinary
Center test kitchen for over ten
years now.
Kids
Can
Cook!
Creating, eating, mingling,
learning & having fun---the ‘My
Great Food Club’ way!
The book launch showcased
six pocket event booths
sponsored by Purefoods Tender
Juicy Hotdog, Purefoods Chicken
Fun Nuggets, Star Margarine,
JellYace, Magnolia Cheezee, Dari
Crème Blends, Magnolia Pancake
Plus and Magnolia Chocolait,
providing creative and enjoyable
opportunities for kids, who
created easy-to-prepare recipes
on-site with the Culinary Center
chefs. The program included
cooking demonstrations, mascot
appearances, a magic show,
balloon twisting activities and
a Lola Basyang Story Telling
session. With San Miguel’s
passion to nurture and nourish
children nationwide, a series of
KKC activities will be conducted
in GMA, and soon in Visayas and
Mindanao.
This summer alone, a total of
112 certified KKC Little Chefs,
ages 5 to 13 years old finished
the 3-Day Kids Kitchen Camp.
Kids were not only taught
how to read a recipe, create a
delicious dish, set up a table
properly, know the safety
rules in the kitchen. They also
learned the values of friendship,
teamwork and food safety. KKC
will also run a series of cooking
demonstrations in various
National Bookstore branches
and Powerbooks outlets. Log on
to www.mygreatfood.com for
upcoming schedules.
Kids can cook! So help
them develop their culinary
intelligence now. Grab a copy of
the SMPFC cookbook in National
and Powerbooks outlets
nationwide for only P450.
(Above, left) 2008 KKC Little Chef winner Kyla
Tempongko and twins Sophia and Micaela
Tempongko happily assist Culinary Center's
Chef Kai Verdadero in demonstrating how to
make Party Chicken Crunchies and pizza.
January-June 2009 19
ood
y
F
ler
Gal
Get the big pack and get more savings when
you buy the new Purefoods Chicken Fun
Nuggets Big Savings Pack. With 850 grams
in each pack and sold at a promotional
discount, you get an equivalent of 4 1/4
small packs, a P28-saving for you. So hurry
and get the big pack now!
Perfect for a lavish feast—California Herbed Roast Chicken is prepared from
high quality Magnolia fresh whole chicken, subtly flavored with onion, ground
pepper, paprika powder and washed sugar, and delicately coated wih special blend
of Spice Mix Rub Slowly roasted to perfection. Enjoy the succulent California Herbed
Roast chicken and dip with mushroom gravy. Get it now at Robinson Supermarket
Ready-to-Eat section.
Balik Eskwela, Kasama Magnolia Bundling Promo
Preparing an affordable baon that your kids will enjoy is not easy to
combine. With Magnolia’s Balik Eskwela, Kasama Magnolia Promo, you
can do both!
Get savings or a free product with every purchase
of product bundles of Magnolia Cheezee,
Dari Crème, Star Magnolia Fresh Milk
and Low Fat, Magnolia Chocolait,
and Jellyace. Experience freshness
that nourishes, straight from your
favorite stores. Available in leading
supermarkets and stores nationwide
until July 31, 2009.
King’s COOKIE MONSTER
An irresistible chocolate ice cream bar mixed with yummy
cookie bits coated in chocolate rice crispies, with a delectable
chocolate lolly inside! Take a bite now.
A Lot More Lots A Cheese
Beefies Lots A Cheese oozes with
Lots A product enhancements this
month!
Now better tasting to provide even
more Lots A goodness in your Lots A
cheesy meals!
You also get more now with
Lots A Lots A pieces. Now
10% more per pack, you get
more Beefies Lots A Cheese
goodness compared to other
competing cheese hotdog
brands. Even its logo and
packaging comes in a more
premium and attractive look!
Look forward to more of these
improvements also in other
Beefies hotdog variants!
Magnolia No Sugar Added
Here’s the perfect way to enjoy ice
cream without the guilt. Introducing
Magnolia Ice Cream No Sugar
Added. In Vanilla and Chocolate
flavors. Available in groceries and
supermarkets.
g the Latest Frozen Novelty f
n
i
c
ream
u
C
d
o
e
r
r
c
o
I
t
m
a
i
l
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20 Food Talk