Heather Robinson from the Workout San Francisco blog put on a POM party last weekend. Check out the vase that won their best craft prize...using a POM 24oz. bottle. Take a look at the winning POM Vase and all of the POM cocktails that were served...
Our friends over at RecycleBank have won a couple of nods from the media community for their cool video "The Cycle." They won the 2009 South by Southwest (SXSW) Interactive Educational Video and a nomination for a 2009 Webby Award.
Check it out, they even show how airplanes are recycled and a brief on the import/export of recycled goods...very cool!
POM is collaborating with Pace Webb, a Los Angeles Chef and Lifestyle Expert, in an Underground Supperclub!
The Taste of Pace Underground Supperclub will be in Beverly Hills on Saturday, May 23rd at 6:30pm. Pace will be featuring a variety of delicious SoCal produce-inspired dishes and bringing guest chefs Agustin Rodriguez from Ammo and Sugar Lab and Angel Orozco of Cafecito Organico for a coffee and dessert pairing. POM Cocktails will be served to start the evening! For more info and to purchase tickets: Taste of Pace
POM participated in the ’09 “Stuff that Rocks Gift Villa” last
month at the Zeta Bar Hilton in Sydney. Other participants included
Prada, Marc Jacobs, LG, dermologica, and XBOX 360. Check out Ruby and
Lincoln with their POM bottles!
To some, May means the Kentucky Derby. To others, the start of the summer
growing season. To many backyard chefs, May is the start of barbecue.
Barbecue used to be a very regional thing. One area might mean pork while
another means beef. Some barbecue chefs prefer to smoke, some to grill, and
some to braise. There are passionate arguments about dry (a spice rub) vs. wet
(cooking with the sauce), and even the ingredients in a sauce, whether the meat
is cooked in it or not.
I like to barbecue, and I don’t
like to get drawn in to one technique over another. No matter the method,
barbecue is just good food. For this month’s POM blogger entry, I’ve made a
tasty POM pomegranate juice barbecue sauce for pork baby back ribs. The sweet
spice of the sauce is a nice balance to the salty, tender rib meat.
Sauce (enough for a couple racks, will refrigerate for two weeks):
1 cup POM 100% pomegranate juice
3 oz tomato paste (half a small can)
1 1/2 tbsp molasses
1/2 tbsp dry mustard
1/2 tbsp cumin powder
2 cloves garlic, minced
2 tbsp honey
1/2 cherry or jalapeno pepper, minced (optional — for heat)
1 lemon, juiced
salt and pepper to taste
Christine Avanti's article on Yahoo! Fresh Picks, Foods for an ironclad immune system discusses some healthy foods you can add to your diet to strengthen your own immune system.
"Here are 5 of the best...POM Wonderful, the only company that bottles pure pomegranate juice from the 'Wonderful' variety of the fruit, spent over $30 million in clinical research demonstrating just how potent the antioxidants really are in Wonderful pomegranates. Other pomegranate juice products contain added sugars and juice fillers and will not provide the same protective benefit."
Christine has some wonderful meal ideas as well. Click to read Fresh Picks
"When we heard that the pomegranate juice purveyor POM was selling coffee, we were intrigued and slightly perplexed. Pomegranate isn't a fruit flavor that we thought would mix well with coffee. What would it taste like? Why mix coffee and pomegranates?
Would it be fruity?
We were proven wrong. The coffee is made by POM, and it does contain the antioxidant power of pomegranates, but it does not taste like the Persephone's forbidden fruit in the least!"
Come visit us at the Santa Monica Classic this weekend. Try some POM Juice and get your picture taken at the POM photo booth.
The Santa Monica Classic is helping to Heal the Bay, you should too.
Heal the Bay was founded in 1985 by a group of concerned citizens to fight for public safety and the health of Santa Monica Bay. For more than 24 years, Heal the Bay has lead the effort to improve water quality in Southern California.