National Turkey Federation Reveals Final Turkey Trendsetter of 2007

October 24, 2012
Washington, D.C.
FOR IMMEDIATE RELEASE CONTACT: Sherrie Rosenblatt, National Turkey Federation 202-898-0100 ext. 227, srosenblatt@turkeyfed.org or Stacey Bukuras, Devine & Pearson 617-472-2700 ext. 144, sbukuras@devine-pearson.com NATIONAL TURKEY FEDERATION REVEALS FINAL TURKEY TRENDSETTER OF 2007 Bold and Healthy, Turkey Dishes Make the Grade at Tufts University Washington D.C. – August 2007 – The National Turkey Federation (NTF) announced Tufts University in Medford, MA, as the third “Turkey Trendsetter” of 2007. In September, nutrition and marketing specialist for Tufts’ Dining Services, Julie Lampie, R.D., MBA, will discuss the value and benefits of turkey on the menu at this university campus, the first non-commercial foodservice operation to be featured as a “Trendsetter.” The online series showcases foodservice professionals at EatTurkey.com, where the Trendsetters share their recipes and valuable insights on innovative uses of turkey. Turkey has proven to be a successful menu option among the Tufts community, where finding foods that appeal to the diverse tastes and unique needs of a predominantly student population can be somewhat of a challenge. When it comes to food, the college population can be adventurous, but they also crave the warmth and familiarity of home. Turkey is flexible enough to fill both of these roles. “Turkey provides us with a lean protein that is flavorful and meets the needs of our health-conscious customers,” comments Lampie, a Registered Dietitian. “Our student customers are well versed on the nutritional virtues of turkey.” “By serving turkey, we are adding variety to our menus -- and it is popular in every way it is served,” says Lampie. Turkey items have a presence at Tufts’ large dining halls, as well as its smaller cafes, and are frequent options at breakfast, lunch and dinner. Tufts Dining is self-operated and accommodates nearly 6,000 undergraduate and graduate students, in addition to campus faculty, staff and guests. Tufts also sees greater demand for ethnic cuisine from its student population, just as other “Turkey Trendsetters” have observed among restaurant patrons. Lampie recognizes turkey as a versatile protein to keep menus current: “Because turkey is mild in flavor, it is adaptable to many ethnic preparations,” she comments. For its ethnic theme and better-for-you profile, Tufts’ Mandarin Turkey Stir-Fry is a popular item on campus. This September, the recipe will be available to view as part of the “Turkey Trendsetters” area of EatTurkey.com, along with Julie Lampie’s full interview. “Registered Dietitians, like Julie Lampie, show a wonderful success story on how to function within the foodservice industry to offer customer-oriented solutions to combining taste and health on menus,” comments Sherrie Rosenblatt, NTF's vice president of marketing and communications. “Tufts models how turkey is the ‘perfect protein’ to stay on-trend in a wide variety of applications, but with lower fat and fewer calories.” Tufts regularly uses a broad range of turkey products, including turkey deli meats, boneless turkey breast, turkey steaks, pre-seasoned turkey tips, turkey breakfast sausages and turkey bacon. Lampie cites that their annual usage of roasted and smoked deli turkey reaches approximately 21,500 pounds; clearly turkey sandwiches are a favorite meal choice of students. Julie Lampie of Tufts University joins Brandt Evans, chef-owner of Blue Canyon Kitchen * Tavern (Twinsburg, OH), and Guillermo Pernot, executive chef of Cuba Libre Restaurant & Rum Bar (Philadelphia, PA), to complete this year’s NTF annual trendsetter series. To access the “Turkey Trendsetter” information, visit the www.EatTurkey.com homepage and click on the “Turkey Trendsetter” image. NOTE TO EDITORS: Photos are available by download from NTF’s image library at www.devine-pearson.com (username: editor; password: wishbone). About the National Turkey Federation The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site, www.EatTurkey.com, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C. ###