The new federal ban on flavoured cigarettes took effect on Tuesday, marking one of the first visible signs of the Food and Drug Administration (FDA)'s new authority to regulate tobacco.
The ban on manufacturing, importing, marketing and distribution includes candy-, fruit- and cloveflavoured cigarettes, which health and federal authorities say are more appealing to youth. It does not include a ban on menthol or other flavoured tobacco products like cigars - issues that the FDA is studying.
"Candy- and fruit-flavoured cigarettes are a gateway for many children and young adults to become regular tobacco users," said Dr Lawrence R. Deyton,director of the FDA's Centre for Tobacco Products.
Citing research studies, Dr Deyton said that 17-year-old smokers are three times as likely to use flavoured cigarettes as smokers over the age of 25.FDA officials also said that almost 90% of adult smokers start smoking as teenagers and the ban will help stop more than 3,600 young Americans who start smoking daily.
The FDA sent a letter to the industry last week discussing the ban, its plans for enforcement, including the definition of a cigarette under the ban.Officials are encouraging consumers to notify authorities of any potential violations of the ban.
Executives from leading health groups urged the FDA last month to take a closer look at attempt to sidestep the ban by making superficial changes that turn a cigarette into a small cigar in order to keep selling flavoured products.
The move came after word that the nation's top distributor of clove cigarettes - California-based Kretek International Inc - began offering small filtered spice-flavoured cigars that are close to the size of a cigarette but are wrapped in tobacco rather than paper.
In June, President Barack Obama signed the law that allows the FDA to regulate the industry. Its authority includes the ability to ban certain products,reduce nicotine in tobacco products and block labels such as "low tar" and "light". Tobacco companies also will be required to cover their cartons with large, graphic warnings.
The law won't let the FDA ban nicotine or tobacco outright, but the agency will be able to regulate what goes into tobacco products, make public the ingredients and prohibit marketing campaigns,especially those geared towards children.
Richmond, Virginia-based Altria Group Inc, owner of market-leading Philip Morris USA, supported the legislation, while its chief rivals - No 2 Reynolds American Inc and No 3 Lorillard Inc, both based in North Carolina - opposed it.
Friday, September 25, 2009
Tuesday, September 22, 2009
SANTIKA INFERNO PROBE READY FOR PROSECUTOR
The Metropolitan Police are ready to submit to the public prosecutor details of the Santika Pub's New Year Eve inferno, in which 66 people died and over 200 were injured.
The prosecution is expected to take action against a number of accused, including the pub's major shareholder Wisuk Setsawat and Burn band's lead singer Saravuth Ariya.
After the investigating team met for the final time yesterday, Metropolitan Police deputy chief Pol Maj General Likhit Klinouan said investigators' had now completed their findings on the suspects and their alleged offences.
Among the people initially charged were Wisuk, Suriya Ritrabeu managing director of White and Brothers Co which ran the club, and the singer Saravuth. He said Suriya, who remains on the run, was a nominee of Wisuk.
Likhit said that fireworks and special effects experts joined the meeting to examine the security camera footage on the night before the tragic incident. "The visual details the investigators had were in line with the camera footage on the day obtained from Justice Ministry's Forensic Science Institute chief Porntip Rojanasunan.
"The investigators also considered whether Saravuth started the fire as accused, studying evidence backing their claims to ensure justice for the suspects and those who died in the fire," he said.
Likhit said the case investigation and evidence gathering was nearly 100 per cent complete and police had strong evidence that could be explained transparently so they could take legal action against the accused.
The prosecution is expected to take action against a number of accused, including the pub's major shareholder Wisuk Setsawat and Burn band's lead singer Saravuth Ariya.
After the investigating team met for the final time yesterday, Metropolitan Police deputy chief Pol Maj General Likhit Klinouan said investigators' had now completed their findings on the suspects and their alleged offences.
Among the people initially charged were Wisuk, Suriya Ritrabeu managing director of White and Brothers Co which ran the club, and the singer Saravuth. He said Suriya, who remains on the run, was a nominee of Wisuk.
Likhit said that fireworks and special effects experts joined the meeting to examine the security camera footage on the night before the tragic incident. "The visual details the investigators had were in line with the camera footage on the day obtained from Justice Ministry's Forensic Science Institute chief Porntip Rojanasunan.
"The investigators also considered whether Saravuth started the fire as accused, studying evidence backing their claims to ensure justice for the suspects and those who died in the fire," he said.
Likhit said the case investigation and evidence gathering was nearly 100 per cent complete and police had strong evidence that could be explained transparently so they could take legal action against the accused.
Sunday, September 20, 2009
DELICIOUS BEACH DANCE PARTY
Are you ready to "roy "? In southern Thai language,roy means enjoy, fun and delicious - all of which is to be expected at the first "RoyFest Phuket Music Festival" which will take place on Karon Beach, Phuket, on Sept 25-26 from 6pm.Organised by the Tourism Authority of Thailand (TAT) and the island province,it aims to be the biggest beach dance party in Southeast Asia.
Setthaphan Buddhani, TAT Phuket director said:"Phuket's natural beauty draws tourists from far and wide. We now hope that music power will bring in even more visitors to give them a good time and happy memories. All in all, this music festival will boost tourism and the local economy."
Karon Beach, with its fine white sand is 40 metres wide and 3.5 km long,which, according to Setthaphan, makes for an excellent location for a music festival."It's a charming spot, with the beautiful sea as a backdrop," he said."And we expect thousands of people - tourists and music fans - will join in the fun."
Vudtinun Bhirombhakdi, Boon Rawd Trading's manager for Music and Event Marketing, noted that Karon Beach, unlike bustling Patong, has never been a venue for a big international event. The RoyFest will, however, put Karon on the map as a music festival destination.
The line-up includes popular Thai bands Thaitanium,T-Bone,Ta-mone, OhDoobadoo, Silly Fools, Smile Buffalo and South Side Phuket. Famed DJs spinning out the music include Thailand's DJ Seed and DJ Dragon, Japan's DJ Ken Ishii, The UK's Adsorb and Lord Warddd from the US.
"The festival will get people dancing to reggae, ska, jazz, hip-hop. We didn't want it to offer only one certain type of music, but more of a variety. Silly Fools and Smile Buffalo will also bring Silly Fools.in some rock music to get the party rolling," said Vudtinun.
Smile Buffalo broke up 10 years ago but they are making a comeback on the same stage with Silly Fools for a not-to-be-missed Silly Buffalo act.
Promoting the Thai travel Thai campaign, Vudtinun hopes that Thais from across the country will gather at the two-day music festival to dance the night away.
Admission is free of charge. For more information and special
Hip-hop band Thaitanium.packages, visit www.royfest.com.
Setthaphan Buddhani, TAT Phuket director said:"Phuket's natural beauty draws tourists from far and wide. We now hope that music power will bring in even more visitors to give them a good time and happy memories. All in all, this music festival will boost tourism and the local economy."
Karon Beach, with its fine white sand is 40 metres wide and 3.5 km long,which, according to Setthaphan, makes for an excellent location for a music festival."It's a charming spot, with the beautiful sea as a backdrop," he said."And we expect thousands of people - tourists and music fans - will join in the fun."
Vudtinun Bhirombhakdi, Boon Rawd Trading's manager for Music and Event Marketing, noted that Karon Beach, unlike bustling Patong, has never been a venue for a big international event. The RoyFest will, however, put Karon on the map as a music festival destination.
The line-up includes popular Thai bands Thaitanium,T-Bone,Ta-mone, OhDoobadoo, Silly Fools, Smile Buffalo and South Side Phuket. Famed DJs spinning out the music include Thailand's DJ Seed and DJ Dragon, Japan's DJ Ken Ishii, The UK's Adsorb and Lord Warddd from the US.
"The festival will get people dancing to reggae, ska, jazz, hip-hop. We didn't want it to offer only one certain type of music, but more of a variety. Silly Fools and Smile Buffalo will also bring Silly Fools.in some rock music to get the party rolling," said Vudtinun.
Smile Buffalo broke up 10 years ago but they are making a comeback on the same stage with Silly Fools for a not-to-be-missed Silly Buffalo act.
Promoting the Thai travel Thai campaign, Vudtinun hopes that Thais from across the country will gather at the two-day music festival to dance the night away.
Admission is free of charge. For more information and special
Hip-hop band Thaitanium.packages, visit www.royfest.com.
ONE for ALL
Vodka is a curious drink: colorless, odorless, and almost tasteless. From the basic description, it should be rolling at the bottom of the drinks list. And yet, it's the most popular spirit on the planet-1 out of 4 drinks in the world is vodka or contains vodka. And it's exactly this neutral aspect that makes vodka a favorite amongst bartenders,allowing them to mix up infinite styles of concoctijons to mesmerize the customers.
As we got a bit mature, and wiser, we started to appreciate the different pleasures in life. And getting to know our drinks is one of them. Out of a sea of vodka-based drinks, a few cut through the clutter and rise to the top of the drinks list. One of which is Ketel One.
Hailed from the "Capital of Spirits"-Schiedam, Holland-ketel One has a rich history that propelled the name to its current-day recognition. Back in the day, due to its location, climate and water quality, Schiedam was the home of Genever, the granddaddy of Gin. In 1691,Joannes Nolet settled in Schiedam and established the Nolet Distillery, where today became Holland's distilling center. Generation after generation, the Nolet's recipes have been passed down the line. It endured multiple government prohibitions and two world wars. It not only prevailed, but also was refined and rooted firmly in quality. And, in 1979, as Carl Nolet Sr. (10th generation) became the Nolet Distillery's chairman, he revived his ancestors' recipes and techniques and thus, a new spirit was born: Ketel One Vodka.
Some like it pot
While most vodka is made from potatoes, rye, or mixed grain,Ketel One uses 100% wheat,which conjures up more flavor and body in the content. When it comes to producing vodka, two methods are at hand here. First, and what most brands use, is column stills (sometimes also called continuous stills). It's an automated, high-volume, stainless steel distiller that pours out large quantities of vodka to a desired strength, and then it'sbottled and ready for happy hour. Ketel One doesn't stop there. it continues on to a second stage-pot stills. This method creates a range of liquid differentiation that gives the vodka a particular character. Post still is a time-consuming and stringent process that also requires more personal involvement-constant monitoring by a master distiller. It is then always purified through a slow filtration system to kick out any unwanted toxins, and further refined to a crisp and sophisticaed profile.
Usually, the front and back end of every batch is discarded,due to too much or little share of alcohol content and cubstance. Only themiddle protion is bottled, resulting in an ultra-premium vodka that not only has character, but also personality.
Today, Ketel One attracts and converts more and more fans around the world and especilly in the U.S. Top bartenders, restaurateurs, and connisseurs are brought forward to taste-test Ketel One, allowing it to be risen to high ranks without bias or misconception. Over the last 10 years, Ketel One has achieved record-breaking sales and honored with a multitude of recognitions. Its demand continues to grow everywhere,enticing new palates every day. So, should you next time call out for a cocktail or a shot with friends, throw the bartender a question that'll surely give you a nod of acknowledgment:
"Have you got Ketel One back there?"
As we got a bit mature, and wiser, we started to appreciate the different pleasures in life. And getting to know our drinks is one of them. Out of a sea of vodka-based drinks, a few cut through the clutter and rise to the top of the drinks list. One of which is Ketel One.
Hailed from the "Capital of Spirits"-Schiedam, Holland-ketel One has a rich history that propelled the name to its current-day recognition. Back in the day, due to its location, climate and water quality, Schiedam was the home of Genever, the granddaddy of Gin. In 1691,Joannes Nolet settled in Schiedam and established the Nolet Distillery, where today became Holland's distilling center. Generation after generation, the Nolet's recipes have been passed down the line. It endured multiple government prohibitions and two world wars. It not only prevailed, but also was refined and rooted firmly in quality. And, in 1979, as Carl Nolet Sr. (10th generation) became the Nolet Distillery's chairman, he revived his ancestors' recipes and techniques and thus, a new spirit was born: Ketel One Vodka.
Some like it pot
While most vodka is made from potatoes, rye, or mixed grain,Ketel One uses 100% wheat,which conjures up more flavor and body in the content. When it comes to producing vodka, two methods are at hand here. First, and what most brands use, is column stills (sometimes also called continuous stills). It's an automated, high-volume, stainless steel distiller that pours out large quantities of vodka to a desired strength, and then it'sbottled and ready for happy hour. Ketel One doesn't stop there. it continues on to a second stage-pot stills. This method creates a range of liquid differentiation that gives the vodka a particular character. Post still is a time-consuming and stringent process that also requires more personal involvement-constant monitoring by a master distiller. It is then always purified through a slow filtration system to kick out any unwanted toxins, and further refined to a crisp and sophisticaed profile.
Usually, the front and back end of every batch is discarded,due to too much or little share of alcohol content and cubstance. Only themiddle protion is bottled, resulting in an ultra-premium vodka that not only has character, but also personality.
Today, Ketel One attracts and converts more and more fans around the world and especilly in the U.S. Top bartenders, restaurateurs, and connisseurs are brought forward to taste-test Ketel One, allowing it to be risen to high ranks without bias or misconception. Over the last 10 years, Ketel One has achieved record-breaking sales and honored with a multitude of recognitions. Its demand continues to grow everywhere,enticing new palates every day. So, should you next time call out for a cocktail or a shot with friends, throw the bartender a question that'll surely give you a nod of acknowledgment:
"Have you got Ketel One back there?"
Kirin gets nod to buy Lion Nathan
Shareholders in Australian beverages giant Lion Nathan voted overwhelmingly in favour of a 3.3-billion-Australian-dollar (Bt97 billion) takeover offer from Japan's Kirin yesterday.
Kirin,Japan's biggest brewer by revenue, already owns 46.13 per cent of Lion Nathan, and shareholders voted 98.75 per cent in favour of handing over the remaining 53.87 per cent.
"In doing so, shareholders followed the unanimous recommendation of Lion Nathan's independent directors," Sydney-based Lion said in a statement to the market.
Final approval for the deal will be sought in the Federal court of Australia on October 7, it added.
Lion Nathan is Australia's second-largest brewer and owns beer brands such as Tooheys, XXXX, Heineken and Hahn.
Kirin, which also owns Dairy Farmers and National Foods in Australia, first bought into Lion Nathan in 1998. It received Australian regulatory approval for a complete takeover of the firm in June.
Kirin remains in merger talks with smaller Japanese rival Suntory Comnined, the companies have annual sales of about 3.8 trillion yen (Bt1.5 trillion), well ahead of the world's top brewer AB InBev.
Kirin,Japan's biggest brewer by revenue, already owns 46.13 per cent of Lion Nathan, and shareholders voted 98.75 per cent in favour of handing over the remaining 53.87 per cent.
"In doing so, shareholders followed the unanimous recommendation of Lion Nathan's independent directors," Sydney-based Lion said in a statement to the market.
Final approval for the deal will be sought in the Federal court of Australia on October 7, it added.
Lion Nathan is Australia's second-largest brewer and owns beer brands such as Tooheys, XXXX, Heineken and Hahn.
Kirin, which also owns Dairy Farmers and National Foods in Australia, first bought into Lion Nathan in 1998. It received Australian regulatory approval for a complete takeover of the firm in June.
Kirin remains in merger talks with smaller Japanese rival Suntory Comnined, the companies have annual sales of about 3.8 trillion yen (Bt1.5 trillion), well ahead of the world's top brewer AB InBev.
Wednesday, September 16, 2009
BREWER MAKING THE MOST OF WATER
Producing one litre of beer results in anywhere from three to 10 litres of waste water. Every day thousands of cubic metres of waste water are are returned back into the natural environment - be it into our front-door canal or holiday ocean.
Like other industries that create waste water, Thai Asia Pacific Brewery Co (TAPB) has long adopted water treatment technology to reduce its environmental impact.
However, the 1,500 cubic metres a day of treated water that flow out of the brewery, while harmless, still has a light yellow colour which the company fears may repulse local people, said Panya Pongtanya, TAPB's general manager.
"Our system can normally keep the water quality within the required level,but we want to make the water absolutely clear," Mr Panya said."We've taken interest in the Laem Phak Bia Royal Project which takes a nature-by-nature approach to treat waste water to add into our existing water treatment system."
TAPB last month launched the Water for Life project in partnership with the Laem Phak Bia Environmental Research and Development Project and Kasetsart University's College of Environmental Studies.
The project aims to increase the efficiency of the brewery's wastewater treatment by using the same system as Laem Phak Bia.
The Laem Phak Bia project adopted His Majesty's Royal Guidance on getting nature to help nature in treating wastewater in Phetchaburi province in 1990.
Kasem Chunkao, director of the Laem Phak Bia project and dean of Kasetsart University's College of Environmental Studies, is head of the research team responsible for the project.
The nature-by-nature approach relies on the co-functioning of plants and micro-organisms in the soil to treat effluent, said Prof Dr Kasem.
"The key is to use water plants to add oxygen to the water to better assist bacteria in breaking down organic matter in the water," he said."Now we're conducting research whether what kind of plants would be best for the project."
Environmental experts from the Laem Phak Bia project and Kasetsart have been advising TAPB on the best treatment systems and have recommended either constructing a wetland or using a plant and grass filtration system.
In a constructed wetland system, pretreated water is continuously channelled into the wetland where it is stored for one day and treated. After one day, the treated wastewater is released into natural water sources.
In a plant and grass filtration system,pre-treated water is funneled into the treatment plot and kept for five days.After five days, the treated wastewater is released, and the plot is then left to dry for two days before the next batch of wastewater is channelled into the system.
In recent months a five-rai plot at the TAPB brewery has been used to test the research. The area has been divided into five cultivation plots to grow three common local plants - Typha, Canna and pasture grass.
"The simple and cost-effective technology would also help us save electricity costs as such a system does not require power," said Mr Panya.
TAPB's current water treatment system is electricity intensive. About 30%of its water treatment system uses aerobic treatment, adding air to help bacteria break down organic matter.
"We hope the new system could replace that," said Mr Panya.
The brewery's neighbouring community can also benefit from the Water for Life project, he said, as every 45 to 90 days the company will hire local people to harvest new plants needed for the treatment system.
"Community members are able to use the harvested grass as animal feed and the harvested plants for weaving into local handicrafts that can be sold to generate extra income," Mr Panya said.
Prof Dr Kasem said the technology could be applied to all industries and the project is expected to serve as a learning centre for all interested parties.
Do you know of an interesting or well-received CSR programme that deserves recognition?Contact pornnalatp@bangkokpost.co.th
Like other industries that create waste water, Thai Asia Pacific Brewery Co (TAPB) has long adopted water treatment technology to reduce its environmental impact.
However, the 1,500 cubic metres a day of treated water that flow out of the brewery, while harmless, still has a light yellow colour which the company fears may repulse local people, said Panya Pongtanya, TAPB's general manager.
"Our system can normally keep the water quality within the required level,but we want to make the water absolutely clear," Mr Panya said."We've taken interest in the Laem Phak Bia Royal Project which takes a nature-by-nature approach to treat waste water to add into our existing water treatment system."
TAPB last month launched the Water for Life project in partnership with the Laem Phak Bia Environmental Research and Development Project and Kasetsart University's College of Environmental Studies.
The project aims to increase the efficiency of the brewery's wastewater treatment by using the same system as Laem Phak Bia.
The Laem Phak Bia project adopted His Majesty's Royal Guidance on getting nature to help nature in treating wastewater in Phetchaburi province in 1990.
Kasem Chunkao, director of the Laem Phak Bia project and dean of Kasetsart University's College of Environmental Studies, is head of the research team responsible for the project.
The nature-by-nature approach relies on the co-functioning of plants and micro-organisms in the soil to treat effluent, said Prof Dr Kasem.
"The key is to use water plants to add oxygen to the water to better assist bacteria in breaking down organic matter in the water," he said."Now we're conducting research whether what kind of plants would be best for the project."
Environmental experts from the Laem Phak Bia project and Kasetsart have been advising TAPB on the best treatment systems and have recommended either constructing a wetland or using a plant and grass filtration system.
In a constructed wetland system, pretreated water is continuously channelled into the wetland where it is stored for one day and treated. After one day, the treated wastewater is released into natural water sources.
In a plant and grass filtration system,pre-treated water is funneled into the treatment plot and kept for five days.After five days, the treated wastewater is released, and the plot is then left to dry for two days before the next batch of wastewater is channelled into the system.
In recent months a five-rai plot at the TAPB brewery has been used to test the research. The area has been divided into five cultivation plots to grow three common local plants - Typha, Canna and pasture grass.
"The simple and cost-effective technology would also help us save electricity costs as such a system does not require power," said Mr Panya.
TAPB's current water treatment system is electricity intensive. About 30%of its water treatment system uses aerobic treatment, adding air to help bacteria break down organic matter.
"We hope the new system could replace that," said Mr Panya.
The brewery's neighbouring community can also benefit from the Water for Life project, he said, as every 45 to 90 days the company will hire local people to harvest new plants needed for the treatment system.
"Community members are able to use the harvested grass as animal feed and the harvested plants for weaving into local handicrafts that can be sold to generate extra income," Mr Panya said.
Prof Dr Kasem said the technology could be applied to all industries and the project is expected to serve as a learning centre for all interested parties.
Do you know of an interesting or well-received CSR programme that deserves recognition?Contact pornnalatp@bangkokpost.co.th
IT'S NOT ALL SMOKE
For years, the cigarette, arguably the most dangerous legal product in America, was also one of the least regulated, subject to less government oversight than dental floss. That has finally changed - but now a group of tobacco companies has challenged in court parts of the law that gives the Food and Drug Administration authority to regulate tobacco products.
First, the good news. The plaintiffs aren't challenging the FDA's authority to regulate tobacco; that battle appears to be won. The FDA has the power to order the alteration of ingredients or nicotine yields, minimising the health effects of tobacco use. The law explicitly bans most flavoured tobacco products, such as cigarettes with clove or cinnamonn flavouring, which should combat underage smoking. The law does ban not menthol - the most popular flavouring - but the FDA should do so once it gets its regulatory frame-work in place.
However, tobacco companies cite the First Amendment to challenge a slew of restrictions on the marketing and advertising of their products, Although commercial speech enjoys less protection than other expression, the plaintiffs argue that the new rules aren't narrowly enough tailored to the goal of keeping minors from lighting up. The law, the companies argue, unduly cuts off communication between them and their adult customers.
For the most past, their argument isn't convincing. The law, to take one provision to which the plaintiffs object, requires an increase in the size and severity of warning labels on cigarette packs. The new labels would replace the tame, outdated and small cautionary notes that have appeared on cigarette packaging for decades, appropriately warning consumers - and, more important, potential consumers - of the risks of using a uniquely harmful product. It's reasonable to insist that the warnings be made more prominent.
But one aspect of the law sems more problematic, especially given that courts have expanded protections for commercial speech in the past decade or so. The law bars tobacco companies from claiming that one product is less harmful than another unless the FDA determines it's true. So far, so good: Just as the FDA regulates what can be said about the safety and efficacy of prescription drugs, it should have the authority to assess the scientific basis for claims about tobacco products.
But the law then goes one step further, specifying that the FDA can't sign off on such claims unless doing so would benefit the health of the population as a whole. Even true speeech, in other words, might be banned.
The government, which has yet to submit its defence to the lawsuit, will have to make clear why such a stiff restriction on commercial speech is justified and necessaary to achieve its goals.
First, the good news. The plaintiffs aren't challenging the FDA's authority to regulate tobacco; that battle appears to be won. The FDA has the power to order the alteration of ingredients or nicotine yields, minimising the health effects of tobacco use. The law explicitly bans most flavoured tobacco products, such as cigarettes with clove or cinnamonn flavouring, which should combat underage smoking. The law does ban not menthol - the most popular flavouring - but the FDA should do so once it gets its regulatory frame-work in place.
However, tobacco companies cite the First Amendment to challenge a slew of restrictions on the marketing and advertising of their products, Although commercial speech enjoys less protection than other expression, the plaintiffs argue that the new rules aren't narrowly enough tailored to the goal of keeping minors from lighting up. The law, the companies argue, unduly cuts off communication between them and their adult customers.
For the most past, their argument isn't convincing. The law, to take one provision to which the plaintiffs object, requires an increase in the size and severity of warning labels on cigarette packs. The new labels would replace the tame, outdated and small cautionary notes that have appeared on cigarette packaging for decades, appropriately warning consumers - and, more important, potential consumers - of the risks of using a uniquely harmful product. It's reasonable to insist that the warnings be made more prominent.
But one aspect of the law sems more problematic, especially given that courts have expanded protections for commercial speech in the past decade or so. The law bars tobacco companies from claiming that one product is less harmful than another unless the FDA determines it's true. So far, so good: Just as the FDA regulates what can be said about the safety and efficacy of prescription drugs, it should have the authority to assess the scientific basis for claims about tobacco products.
But the law then goes one step further, specifying that the FDA can't sign off on such claims unless doing so would benefit the health of the population as a whole. Even true speeech, in other words, might be banned.
The government, which has yet to submit its defence to the lawsuit, will have to make clear why such a stiff restriction on commercial speech is justified and necessaary to achieve its goals.
WINES SHOW WELL IN CHALLENGE
For those interested in the hospitality, food and wine industries, last week's Food & Hotel Thailand exhibition at Royal Paragon Hall was the place to be. This 17th interation of exhibits and competitions related to the hospitality industry covered everything from ice carving and flower arranging to a bed-making contest - not kidding - and, of course, the annual Food & Beverage Association of Thailand's wine competition.
Organised and managed by Bangkok Exhibition Services, the event draws on a dozen local groups and agencies, including the Tourism ministry, whose director, Chumpol Silpa-Archa, opened the event on September 2.
BES managing director David Aitken termed the five-day event a success, noting that, despite the difficult economy, every exhibit space was sold, making the exhibition even larger than last year.
Thai wineries and local wine importer-distributors took advantage of annual International Wine Challenge in hopes of garnering awards that may in turn help increase sales.
Enries were tasted in numbered glasses by a panel of judges and presented in categories according to variety and price, the latter bing called premium if under Bt600 and super-premium if over Bt600.
The price category is at best specious given Thailand's ridiculous excise on wine, making even the cheapest bottle in the competition nearly three times the price of a bottle of Thai whiskey, but that's another story.
Based on the competition results, there were lots of smiles from the wineries and importers that chose to participate. Of 80 wines submitted, 48 scored well enough to receive either gold, silver or bronze awards, which is at least an indication that wines were carefully selected by their representatives.
Thai wineries put on a show of force led by GranMonte and Siam Winery entries, with GranMonte winning five awards, including four for their whites from locally grown chenin blac and colombard.
Other wines to look for include overall winner Tussock Nelson sauvignon blanc from New Zealand, Swagaroo cabernet from Australia and Chateau Souverain cabrnet from California.
All winners will soon sport their FBAT award stickers, with most being available at Foodland and Villa supermarkets.
Organised and managed by Bangkok Exhibition Services, the event draws on a dozen local groups and agencies, including the Tourism ministry, whose director, Chumpol Silpa-Archa, opened the event on September 2.
BES managing director David Aitken termed the five-day event a success, noting that, despite the difficult economy, every exhibit space was sold, making the exhibition even larger than last year.
Thai wineries and local wine importer-distributors took advantage of annual International Wine Challenge in hopes of garnering awards that may in turn help increase sales.
Enries were tasted in numbered glasses by a panel of judges and presented in categories according to variety and price, the latter bing called premium if under Bt600 and super-premium if over Bt600.
The price category is at best specious given Thailand's ridiculous excise on wine, making even the cheapest bottle in the competition nearly three times the price of a bottle of Thai whiskey, but that's another story.
Based on the competition results, there were lots of smiles from the wineries and importers that chose to participate. Of 80 wines submitted, 48 scored well enough to receive either gold, silver or bronze awards, which is at least an indication that wines were carefully selected by their representatives.
Thai wineries put on a show of force led by GranMonte and Siam Winery entries, with GranMonte winning five awards, including four for their whites from locally grown chenin blac and colombard.
Other wines to look for include overall winner Tussock Nelson sauvignon blanc from New Zealand, Swagaroo cabernet from Australia and Chateau Souverain cabrnet from California.
All winners will soon sport their FBAT award stickers, with most being available at Foodland and Villa supermarkets.
Tuesday, September 15, 2009
SanMig seeks new business opportunities
The Philippine diversified conglomerate San Miguel said yesterday it was on the prowl for big natural resource investments abroad as part of an increasingly aggressive expansion outside of its core brewing business.
"It does not matter where, as long as it is viable and is a big company with big volume, we will be interested in investing in coal companies,(and) for oil and gas," San Miguel president and chief executive Ramon Ang told Agence France-Presse.
In an interview, Ang said Southeast Asia's largest food and beverage company was also looking to invest in more major infrastructure projects in the Philippines,including toll roads and airports.
Ang has over the past year led the domestically listed firm's diversification drive with multi-billion-dollar acquisi-tions in local power firms, oil refining and retailing, telecommunications and toll roads.
Last month San Miguel won the right to sell power from the country's largest coal-fired plant, with a capacity of 1,000-megawatts,and bought a 620-megawatt power plant on Manila Bay for a combined $1.085 billion.
The investments outside of its core brewing, food processing and packaging businesses offered highgrowth opportunities and a hedge against economic downturns, according to Ang.
"You can't have all your eggs in one basket in case there's a downturn," he said.
Ang spoke enthusiastically about San Miguel's global ambitions, although he would not give any specific details about
where the company was hoping to invest.
"We are leveraging left and right. I hope we can buy some good oil fields, gold mines or gas fields ... something that will propel the company," Ang said.
San Miguel this year expressed interest in acquiring a stake in top Indonesian coal miner PT Adaro, but then pulled back from the deal,saying the stake offered was not big enough.
Domestically, Ang said San Miguel planned to build its infrastructure portfolio, after recently taking a 35% stake in Private Infra Dev Corp, which will build a $312-million toll road in the northern Philippines.
He said the company would make a bid to extend an existing toll road linking Manila with the northern provinces,called the North Luzon Expressway.
"We (also) hope to develop more new,major airports to help our country," he said, but declined to give details.
Ang said San Miguel would likely not exercise an option to acquire a 51% stake in a holding company that controls top Philippine oil refiner Petron until next year.
"Because we can use our money for a lot of other things beforehand," he said.
In the same interview, San Miguel chief financial officer Ferdinand Constantino told AFP the big-ticket acquisitions had been safely financed by a combination of equity and debt.
"I think it's really moderate leveraging.We have our own cash and borrowings,and we are very conservative when it comes to borrowing," Constantino said.
"It does not matter where, as long as it is viable and is a big company with big volume, we will be interested in investing in coal companies,(and) for oil and gas," San Miguel president and chief executive Ramon Ang told Agence France-Presse.
In an interview, Ang said Southeast Asia's largest food and beverage company was also looking to invest in more major infrastructure projects in the Philippines,including toll roads and airports.
Ang has over the past year led the domestically listed firm's diversification drive with multi-billion-dollar acquisi-tions in local power firms, oil refining and retailing, telecommunications and toll roads.
Last month San Miguel won the right to sell power from the country's largest coal-fired plant, with a capacity of 1,000-megawatts,and bought a 620-megawatt power plant on Manila Bay for a combined $1.085 billion.
The investments outside of its core brewing, food processing and packaging businesses offered highgrowth opportunities and a hedge against economic downturns, according to Ang.
"You can't have all your eggs in one basket in case there's a downturn," he said.
Ang spoke enthusiastically about San Miguel's global ambitions, although he would not give any specific details about
where the company was hoping to invest.
"We are leveraging left and right. I hope we can buy some good oil fields, gold mines or gas fields ... something that will propel the company," Ang said.
San Miguel this year expressed interest in acquiring a stake in top Indonesian coal miner PT Adaro, but then pulled back from the deal,saying the stake offered was not big enough.
Domestically, Ang said San Miguel planned to build its infrastructure portfolio, after recently taking a 35% stake in Private Infra Dev Corp, which will build a $312-million toll road in the northern Philippines.
He said the company would make a bid to extend an existing toll road linking Manila with the northern provinces,called the North Luzon Expressway.
"We (also) hope to develop more new,major airports to help our country," he said, but declined to give details.
Ang said San Miguel would likely not exercise an option to acquire a 51% stake in a holding company that controls top Philippine oil refiner Petron until next year.
"Because we can use our money for a lot of other things beforehand," he said.
In the same interview, San Miguel chief financial officer Ferdinand Constantino told AFP the big-ticket acquisitions had been safely financed by a combination of equity and debt.
"I think it's really moderate leveraging.We have our own cash and borrowings,and we are very conservative when it comes to borrowing," Constantino said.
Monday, September 14, 2009
Suntory in talks to acquire Orangina
Suntory Holdings is in talks to buy European drinkmaker Orangina from Blackstone Group and Lion Capital Holdings as Japan's third-largest brewer expands outside a shrinking domestic market.
The purchase, for more than US$2.6 billion (Bt88.5 billion), could be agreed as soon as this week, according to a source who declined to be identified. Christine Anderson, a Blacktone spokeswoman in New York, declined to comment. Suntory is in discussions to buy Orangina, spokeswoman Aya Takemoto said yesterday, declining to comment further.
Buying the European drinks business previously owned by Cadbury schweppes would give Suntory the Oasis, Schweppes and other brands that have sales of about 1 billion euro (Bt49.5 billion) in the region. Suntory, which is also in talks to merge with Japan's biggest brewer Kirin Holding, is expanding abroad as the country's beer sales fall and the yen gains.
Beer shipments by Kirin, Asahi Breweries and other Japanese brewers fell 6 per cent to 42.7 million cases in August, companies and industry groups said in statements yesterday. It was the lowest shipment level for August since records began in 1992.
The purchase, for more than US$2.6 billion (Bt88.5 billion), could be agreed as soon as this week, according to a source who declined to be identified. Christine Anderson, a Blacktone spokeswoman in New York, declined to comment. Suntory is in discussions to buy Orangina, spokeswoman Aya Takemoto said yesterday, declining to comment further.
Buying the European drinks business previously owned by Cadbury schweppes would give Suntory the Oasis, Schweppes and other brands that have sales of about 1 billion euro (Bt49.5 billion) in the region. Suntory, which is also in talks to merge with Japan's biggest brewer Kirin Holding, is expanding abroad as the country's beer sales fall and the yen gains.
Beer shipments by Kirin, Asahi Breweries and other Japanese brewers fell 6 per cent to 42.7 million cases in August, companies and industry groups said in statements yesterday. It was the lowest shipment level for August since records began in 1992.
Friday, September 11, 2009
THE AGE OF CHIVALRY
When speaking of the age of chivalry, you may think of a knight in shining amour riding his horse, flashing his sword in the medieval battlefield. The revered values of honour, gallantry, brotherhood and freedom have, nonetheless, become the desired virtues of modern day. The truly global brand Scotch whisky, Chivas Regal revives the courteous qualities of knighthood in its latest global campaign Live With Chivalry.
Following the much-talked-of campaign, This Is the Chivas Life, the new Live With Chivalry elevates the values of life by encouraging people around the globe to live life with the four noble principles of honour, gallantry, brotherhood and freedom.
"In an age of individualism and materialism, we may be living in a fast pace and may have overlooked the thoughtful details in life such as sharing, keeping a promise or valuing friendship," Suwapak Kalayanasant, Marketing Manager of Pernod Ricard Thailand, illustrates. "Live With Chivalry is thus the concept of life relived by Chivas to inspire people of today to live the sustainable qualities: To Honour, To Gallantry, To Brotherhood and To Freedom."
Fitting perfectly with the noble heritage Chivas Regal, the launch of Live With Chivalry indicates this campaign is well timed according to research published that global concern regarding the erosion of values is high and the overwhelming feedback is that friendship, loyalty, honour and intelligence are prized within societies around the world. The survey conducted in August 2008 by BrainJuicer, one of the world's leading research companies, reveals the illuminating results that the values of chivalry are hugely relevant to the way people live today and is something that they would like to see more of.
71% of people in this global survey agree with Chivas Regal, believing they would have a far better quality of life if people around them chose to live by these values, while 95% of all men and women surveyed further said they found chivalrous qualities attractive in the opposite sex.
In Thailand, the new rules of modern life are interpreted into various media including provocative ambience media at Bangkok's lifestyle hotspots, J-Avenue Thonglor, Major Ratchayothin, aimed to provoke the thoughts and reignite the chivalry in you.
www.Chivalry Thailand.com is also created as an interactive platform for everyone to share and exchange their views on Live With Chivalry, whereas selected local icons express their bespoke philosophies of life, and enthralling activities are offered for clientele.
"Live With Chivalry is therefore about staying true to your word and standing up for what you believe in no matter what. The movement aims to inspire both men and women to seek a higher level of fulfillment that comes from a balance between inner and outer values. It is our inspiration to seek a higher level of fulfillment," Suwapak concludes.
Join the chivalrous movement at www.Chivalry Thailand.com.
Following the much-talked-of campaign, This Is the Chivas Life, the new Live With Chivalry elevates the values of life by encouraging people around the globe to live life with the four noble principles of honour, gallantry, brotherhood and freedom.
"In an age of individualism and materialism, we may be living in a fast pace and may have overlooked the thoughtful details in life such as sharing, keeping a promise or valuing friendship," Suwapak Kalayanasant, Marketing Manager of Pernod Ricard Thailand, illustrates. "Live With Chivalry is thus the concept of life relived by Chivas to inspire people of today to live the sustainable qualities: To Honour, To Gallantry, To Brotherhood and To Freedom."
Fitting perfectly with the noble heritage Chivas Regal, the launch of Live With Chivalry indicates this campaign is well timed according to research published that global concern regarding the erosion of values is high and the overwhelming feedback is that friendship, loyalty, honour and intelligence are prized within societies around the world. The survey conducted in August 2008 by BrainJuicer, one of the world's leading research companies, reveals the illuminating results that the values of chivalry are hugely relevant to the way people live today and is something that they would like to see more of.
71% of people in this global survey agree with Chivas Regal, believing they would have a far better quality of life if people around them chose to live by these values, while 95% of all men and women surveyed further said they found chivalrous qualities attractive in the opposite sex.
In Thailand, the new rules of modern life are interpreted into various media including provocative ambience media at Bangkok's lifestyle hotspots, J-Avenue Thonglor, Major Ratchayothin, aimed to provoke the thoughts and reignite the chivalry in you.
www.Chivalry Thailand.com is also created as an interactive platform for everyone to share and exchange their views on Live With Chivalry, whereas selected local icons express their bespoke philosophies of life, and enthralling activities are offered for clientele.
"Live With Chivalry is therefore about staying true to your word and standing up for what you believe in no matter what. The movement aims to inspire both men and women to seek a higher level of fulfillment that comes from a balance between inner and outer values. It is our inspiration to seek a higher level of fulfillment," Suwapak concludes.
Join the chivalrous movement at www.Chivalry Thailand.com.
Tuesday, September 8, 2009
PROVINCIAL SCHOOLBOYS MAKE ONE-OFF RETURN
It's nothing new for bands from the olden days to reform for a one shot concert, which has actually become a norm for many years now. Some bands can't stop from staging more and more shows while others reunite and produce new music to varied degrees of success. But the decision made by The Innocent to come back for a one-off show has delighted many fans far and beyond.
"I don't think we will be the last one to do it. There are many more bands from the past that haven't made a return, and I'd really like to see some of them perform again," said guitarist and prominent all-around music man Chatree Kongsuwan.
Chatree, Peerasanti Chuabsamai (keyboards and vocals), Saichon Radomkij (rhythm guitar and vocals)and Senee Chatwichai (bass and vocals) all guarantee that the show sets out to be a spectacular affair with full-blown sound, stage and lighting production as well as stellar guest appearances. Putting the "Vegas"aspects aside The Innocent, however, is indeed the most exciting element of the show.
The list of hits alone is staggering. You'll be surprised to discover when going through The Innocent's discography that it is brimming with hits and familiar songs that are still being covered by today's artists or sung at pubs across the country. Throughout the '80s The Innocent splashed music lovers with pop rock tunes that were both gentle and innovative. They are one of those bands that as soon as the first few notes are played, listeners can immediately begin to hum or most likely belt out - the sweet lyrics. Apart from topping the charts many times over, the core four band members are also lauded for their musicality and skills; who are capable of veering between one sharp guitar slide and progressive note to the most tender lullabies. Peerasanti is often credited as one of the first keyboard wizards, who is usually seen in old footages surrounded by multiple keyboards, while Chatree is lauded for his axe skills. The two artists have also influenced present-day musicians in terms of song writing and overall musical ability.
"We're honoured and happy when people come up to us and say that our music means a lot to them. As you know, our songs have been covered quite a bit,and we think it is nice that people still keep our music ... music that we composed ... alive! A great honour,really," said Senee.
"I feel like we're just another page in the book of Thai music history - and the book is very thick. We're happy that people still sing our songs and enjoy them.But don't think of us as an old band! There are a lot of older bands that people still remember and are fond of their music," said Chatree, laughing.
The Innocent admit that it has taken longer than their peers to reappear again. Some fans thought it would never happen.
"We weren't ready before, and we really wanted to do a good show, so we didn't jump right into it. The trend [of reuniting] is dying down a bit, so it's not like we're following and jumping on a bandwagon. There have been many requests, but the time wasn't right because we've always been busy doing our own thing.But we feel that we are ready now. Our only fear is that the fans won't come to see us!" said Saichon, adding that the band has been in rehearsal since May.
"We've always been very inclined to practise and practise. Even back in the day we practised a lot when we weren't even on tour. We liked it. No, it didn't really take a lot to remember and unearth the playing skills since we still remember all our songs. The rust came off very quickly. They are, after all, our songs. We made them, and can never forget them," said Peerasanti.
And no one can forget that The Innocent started out in the quaint, sleepy town of Ratchaburi where as schoolmates Peerasanti, Saichon and Senee found each other and together began playing folk music.Chatree was also at the same school, but at the time with a different band, in which a teacher played bass for him. Chatree didn't join the band until later on.The Innocent first played as a band in 1979 in a school music contest, and only one year later the three released their debut album,Ruk Mai Roo Dub ("Staying Love")and followed with Bang Pa Kong in 1981. Both albums were met with lukewarm reception. But before calling it quits, the trio decided to make one more album as a farewell to their musical dreams. Thus,Kwan Jai Nuk Rian ("Students' Favourite") was released; the music direction had changed from folk to string combo and the overall mood was more fun and lively. Chatree,who joined the band for this particular album, also brought in new strength and completed the line-up.Surprisingly, to the band members themselves, their first hit song,Sob Tok ("Fail"), suddenly jump-started their career, which has proven to be a long one at that.The song was such a huge success that the band moved to Bangkok - a place where popularity couldn't be stopped.
"We were flabbergasted to say the least. We didn't know that it would become a hit. We were just a couple of boys from the province, you know, who didn't quite understand what was happening. But we didn't really hesitate to make the big move [to Bangkok] and pursue our music career. I don't think any musician would think twice to move if given that kind of chance to create something," said Senee.
"We were just teenagers who didn't really think about anything. I think my only concern was whether they would allowme to put a lot of guitar solos into the songs," said Chatree.
The band toured around the country and in doing so they established a large fanbase. But it was Yuu Hor ("Dorm Life"), which was released in 1982 and Pieng Krasib ("Just Whisper") in 1983 that put them on a higher level with the masses.
"We never thought that we were famous. We always saw ourselves as a provincial band who had been given a bit of luck. I still took the bus and people would sometimes recognise me," said Saichon."I didn't feel uncomfortable with the so-called fame part, though.I felt that life was easier somehow. I also didn't believe that we were hugely popular, and sometimes I thought to myself,'Why weren't we as famous as the other bands!" Chatree added.
The Innocent saw revolving musicians and singers joining force, but the core members always remained.The hit streak continued until their ninth album,10 Nalika ("10 o'clock"), which released in 1989. It housed several timeless hits, including Prow Ther Rur Plow ("Is it Because of You?"),Si Waela Plow ("Waste of Time"), plus many more. The album was both a critical and commercial success. However, the band decided to go their separate ways at the peak of their careers.
"No, no, no we didn't fight at all. It was a very amicable and mutually agreed split. We've never been that kind of band, you know. I think the success of our last album didn't really say anything about anything.We all took leave because at that point all of us were busily involved in other projects, and we felt that it was time to go," said Chatree.
The strangest thing, though, was how they could all just simply drop everything. Something that is unimaginable today, where bankable artists are binded with ironclad contracts that are near impossible to be freed from.
"That was the upside of having no contract. Of course, the label minded, but we didn't really care. All of our works were like charity. We were alive during the era when there weren't really any structures in the music business. So we had no contracts to stop us from leaving. But at the same time we had no contract to protect us," said Chatree."We own the rights to our music since we wrote them, but we still don't own the master tapes, you see. So to this very day, when you see our compilation albums or reissues, we are not even making a single baht. I really don't think it's very fair for the band, so we're gonna have a box set on sales soon," he added.
"Oh, can Bangkok Post get our money back for us?"Senee said, laughing.
Although the band disbanded, Chatree, Peerasanti and Saichan still remain in the music business until today. Chatree joined the GMM Grammy force as a producer and later a powerful executive. Two years ago, Chatree released an award-winning conceptual album titled,Into the Light . He now runs his own company and is heavily involved with Academy Fantasia.Saichon joined with Bakery Music, and is now with Boyd Kosiyapong's Love Is production while Peerasanti prefers to stay behind the scenes rendering his musical talents. Senee is the only band member who has completely changed the music career - to business.
"I don't think we'll reform as a band again, or as often. So it's quite a special occasion to us, and we really want everyone to enjoy it. We'll play all the hits with some tweaks and rearrangements. There will be contemporary elements in the songs also, but it will be very much still The Innocent you can expect," said Chatree.
'Singha Corporation Reunites The Innocent' concert, at Impact Arena, Muang Thong Thani, on October 10. Tickets are 800,1,200,2,000,2,500 and 3,500 baht. Call 02-833-5555,or visit www.totalreservation.com.
"I don't think we will be the last one to do it. There are many more bands from the past that haven't made a return, and I'd really like to see some of them perform again," said guitarist and prominent all-around music man Chatree Kongsuwan.
Chatree, Peerasanti Chuabsamai (keyboards and vocals), Saichon Radomkij (rhythm guitar and vocals)and Senee Chatwichai (bass and vocals) all guarantee that the show sets out to be a spectacular affair with full-blown sound, stage and lighting production as well as stellar guest appearances. Putting the "Vegas"aspects aside The Innocent, however, is indeed the most exciting element of the show.
The list of hits alone is staggering. You'll be surprised to discover when going through The Innocent's discography that it is brimming with hits and familiar songs that are still being covered by today's artists or sung at pubs across the country. Throughout the '80s The Innocent splashed music lovers with pop rock tunes that were both gentle and innovative. They are one of those bands that as soon as the first few notes are played, listeners can immediately begin to hum or most likely belt out - the sweet lyrics. Apart from topping the charts many times over, the core four band members are also lauded for their musicality and skills; who are capable of veering between one sharp guitar slide and progressive note to the most tender lullabies. Peerasanti is often credited as one of the first keyboard wizards, who is usually seen in old footages surrounded by multiple keyboards, while Chatree is lauded for his axe skills. The two artists have also influenced present-day musicians in terms of song writing and overall musical ability.
"We're honoured and happy when people come up to us and say that our music means a lot to them. As you know, our songs have been covered quite a bit,and we think it is nice that people still keep our music ... music that we composed ... alive! A great honour,really," said Senee.
"I feel like we're just another page in the book of Thai music history - and the book is very thick. We're happy that people still sing our songs and enjoy them.But don't think of us as an old band! There are a lot of older bands that people still remember and are fond of their music," said Chatree, laughing.
The Innocent admit that it has taken longer than their peers to reappear again. Some fans thought it would never happen.
"We weren't ready before, and we really wanted to do a good show, so we didn't jump right into it. The trend [of reuniting] is dying down a bit, so it's not like we're following and jumping on a bandwagon. There have been many requests, but the time wasn't right because we've always been busy doing our own thing.But we feel that we are ready now. Our only fear is that the fans won't come to see us!" said Saichon, adding that the band has been in rehearsal since May.
"We've always been very inclined to practise and practise. Even back in the day we practised a lot when we weren't even on tour. We liked it. No, it didn't really take a lot to remember and unearth the playing skills since we still remember all our songs. The rust came off very quickly. They are, after all, our songs. We made them, and can never forget them," said Peerasanti.
And no one can forget that The Innocent started out in the quaint, sleepy town of Ratchaburi where as schoolmates Peerasanti, Saichon and Senee found each other and together began playing folk music.Chatree was also at the same school, but at the time with a different band, in which a teacher played bass for him. Chatree didn't join the band until later on.The Innocent first played as a band in 1979 in a school music contest, and only one year later the three released their debut album,Ruk Mai Roo Dub ("Staying Love")and followed with Bang Pa Kong in 1981. Both albums were met with lukewarm reception. But before calling it quits, the trio decided to make one more album as a farewell to their musical dreams. Thus,Kwan Jai Nuk Rian ("Students' Favourite") was released; the music direction had changed from folk to string combo and the overall mood was more fun and lively. Chatree,who joined the band for this particular album, also brought in new strength and completed the line-up.Surprisingly, to the band members themselves, their first hit song,Sob Tok ("Fail"), suddenly jump-started their career, which has proven to be a long one at that.The song was such a huge success that the band moved to Bangkok - a place where popularity couldn't be stopped.
"We were flabbergasted to say the least. We didn't know that it would become a hit. We were just a couple of boys from the province, you know, who didn't quite understand what was happening. But we didn't really hesitate to make the big move [to Bangkok] and pursue our music career. I don't think any musician would think twice to move if given that kind of chance to create something," said Senee.
"We were just teenagers who didn't really think about anything. I think my only concern was whether they would allowme to put a lot of guitar solos into the songs," said Chatree.
The band toured around the country and in doing so they established a large fanbase. But it was Yuu Hor ("Dorm Life"), which was released in 1982 and Pieng Krasib ("Just Whisper") in 1983 that put them on a higher level with the masses.
"We never thought that we were famous. We always saw ourselves as a provincial band who had been given a bit of luck. I still took the bus and people would sometimes recognise me," said Saichon."I didn't feel uncomfortable with the so-called fame part, though.I felt that life was easier somehow. I also didn't believe that we were hugely popular, and sometimes I thought to myself,'Why weren't we as famous as the other bands!" Chatree added.
The Innocent saw revolving musicians and singers joining force, but the core members always remained.The hit streak continued until their ninth album,10 Nalika ("10 o'clock"), which released in 1989. It housed several timeless hits, including Prow Ther Rur Plow ("Is it Because of You?"),Si Waela Plow ("Waste of Time"), plus many more. The album was both a critical and commercial success. However, the band decided to go their separate ways at the peak of their careers.
"No, no, no we didn't fight at all. It was a very amicable and mutually agreed split. We've never been that kind of band, you know. I think the success of our last album didn't really say anything about anything.We all took leave because at that point all of us were busily involved in other projects, and we felt that it was time to go," said Chatree.
The strangest thing, though, was how they could all just simply drop everything. Something that is unimaginable today, where bankable artists are binded with ironclad contracts that are near impossible to be freed from.
"That was the upside of having no contract. Of course, the label minded, but we didn't really care. All of our works were like charity. We were alive during the era when there weren't really any structures in the music business. So we had no contracts to stop us from leaving. But at the same time we had no contract to protect us," said Chatree."We own the rights to our music since we wrote them, but we still don't own the master tapes, you see. So to this very day, when you see our compilation albums or reissues, we are not even making a single baht. I really don't think it's very fair for the band, so we're gonna have a box set on sales soon," he added.
"Oh, can Bangkok Post get our money back for us?"Senee said, laughing.
Although the band disbanded, Chatree, Peerasanti and Saichan still remain in the music business until today. Chatree joined the GMM Grammy force as a producer and later a powerful executive. Two years ago, Chatree released an award-winning conceptual album titled,Into the Light . He now runs his own company and is heavily involved with Academy Fantasia.Saichon joined with Bakery Music, and is now with Boyd Kosiyapong's Love Is production while Peerasanti prefers to stay behind the scenes rendering his musical talents. Senee is the only band member who has completely changed the music career - to business.
"I don't think we'll reform as a band again, or as often. So it's quite a special occasion to us, and we really want everyone to enjoy it. We'll play all the hits with some tweaks and rearrangements. There will be contemporary elements in the songs also, but it will be very much still The Innocent you can expect," said Chatree.
'Singha Corporation Reunites The Innocent' concert, at Impact Arena, Muang Thong Thani, on October 10. Tickets are 800,1,200,2,000,2,500 and 3,500 baht. Call 02-833-5555,or visit www.totalreservation.com.
Monday, September 7, 2009
Sipping a flower garden
At nightclubs and bars across the US,there are so many flowers in bloom that this season might go down as the summer of love. Bartenders, though,are not spending gauzy afternoons threading tiny daisy necklaces while the Mamas and the Papas play softly on the stereo. Instead, they are indulging in floral cocktails that seem designed to make even the most serious-minded customers blush.
Red sunflower petals and cucumbers are bathed in gin. Syrup made from dried lavender blossoms is muddled with mint leaves to lend mojitos a Provencal air. And the fizz of champagne is quieted by wild elderflower liqueur.
"People are realising there are a lot of edible flowers or flavoured liqueurs that taste beautiful in a cocktail glass," said Junior Merino, a bartender and consultant who came up with a drink for the Modern in Manhattan called Coming Up Roses, a bouquet of rum, rose syrup and crushed rose petals."It's a discovery for many: interesting flavours and tastes they never knew existed."
Flowers have long been a staple of international cuisines. Consider dried lavender blossoms in herbes de Provence or Iranian rice pudding scented with rose water. But recently, floral concoctions and aromatic blossoms have moved out of the kitchen and behind the bar, where they are deployed as much for their delicate flavours as their visual appeal.
Foreign suppliers of exotic flowers, such as hibiscus blossoms from Australia, and makers of liqueurs flavoured with violets or elderflower have broadly begun promoting their products in the US. Bartenders, too, have taken up pots and pans to infuse sugar syrup with the delicate blooms of lavender, rosemary or thyme.
Still others serve edible flowers fresh, slicing them to release aromatic oils or floating them among ice cubes as a garnish. For many, the trend is another iteration of local food travelling from farm to table; if it tastes great on a plate, it is sure to please in a glass with ice and gin.
"People have more access to better products,"said Scott Beattie, the former bar manager of Cyrus, a restaurant in Healdsburg, California,where he crafted an eclectic menu of drinks made from local seasonal ingredients."Once you start tasting the real flavour in cocktails, you don't want to go back to cut melon balls."
Twice a week, Erika Frey, who now runs the bar at Cyrus, stops at Love Farms, a grower in Healdsburg that has been selling organic produce since 1999. With scissors in hand, she snips her way through a patch of flowers, some of them planted at Beattie's request. Other days she stops at a 0.4 hectare garden not far from work where she gathers rosemary, chamomile and nasturtium blossoms.
Two weeks ago, she placed several crimsoncoloured sunflowers in a vase on the bar. When a guest ordered a Summer Thyme cocktail, she plucked a few petals from the arrangement and threw them into the shaker along with gin, thymeinfused limoncello, lemon juice and cucumbers.
"When I start picking the petals, they got a real kick out of it," she said."Their eyes grew big. They think the bouquets are there to look at,not eat."
As well as using them fresh, bartenders are also flavouring syrups with flowers, such as the lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at The Girl & the Fig in Sonoma, California.
The proprietor, Sondra Bernstein, creates meals inspired by the French countryside, which means lavender is a culinary staple that makes an appearance in everything from creme brulee to seasoning salt."I like the way it tastes," she said."It can be soft, yet very distinctive."
But syrups and flavoured waters can be tricky to use. I learned this first-hand when I ordered a Coming Up Roses at the bar at the Modern.
The first drink I ordered was too sweet, the taste of rose syrup clinging to the roof of my mouth like plastic wrap. I ordered another, asking the bartender to use less syrup.
This time, an overpowering scent of freshlycut roses filled my nose. The aroma would have been fine for a posy or a bride's bouquet, but not for a cocktail. I decided to try a third time on another visit, and the bartender got the flavours just right. The chemistry of cocktails sometimes has more in common with the precision of baking than with the throw-it-in-the-pot creativity of a soup or a stew.
Those who do not have a flowering field steps from their front doors can experiment instead with preserved blossoms.
Consider Fernando Leon, the bar manager at Marea, the new seafood restaurant on Central Park South, who wanted the restaurant's signature drink to evoke an underwater garden in a glass.He first considered a cocktail infused with the briny taste of oyster, but dropped the idea."I'm not sure how to make that work," he said. He thought about using brightly coloured pansies (the colour of exotic fish), but they did nothing to call to mind the sea.
So, instead, he devised a concoction using grappa, lemon-flavoured liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores including Whole Foods.
The allure? The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry.(A sweet-tart tea made from dried hibiscus flowers is drunk in many parts of the world,including Latin America, under the name agua de jamaica , and in the Caribbean, where it is known as sorrel .)On a recent night at Marea, Leon placed one of the flowers in the bottom of a V-shape glass and strained the cocktail over it. The hibiscus petals unfurled with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean's current."Nice, huh?" he said, a smile on his face.
Other bartenders, too, have discovered the sumptuous allure of wild hibiscus. Frey first saw them in a cooking video on YouTube and now,upon request, will mix bitters and sparkling wine with a flower to make a Hibiscus Royale.
Hibiscus "has a natural acidity which helps open the appetite", Merino said."It is beautiful.It adds complexity. It is not something that gets lost in the glass."
For bartenders who don't want to bother with jarred flowers, let alone fresh ones, there is always floral liqueur. Saint Germain, which began showing up in bars in 2007, quickly achieving something close to total market penetration, is made in France from the blossoms of elder trees that grow in the Swiss Alps.
The flowers are distilled within a week. And in a clever marketing manoeuvre, bottles are marked with the year the blossoms were harvested. The liqueur tastes of pear, lychee and grapefruit and is often served with sparkling wine or other spirits.
Recently, I visited Martini House in Saint Helena, California, where I enjoyed a Hummingbird, a blend of gin, liqueur, lemon juice and soda. When I asked about the carrot-coloured nasturtium lodged between two ice cubes, I was told it had been plucked from the bartender's garden that morning. The drink was refreshing,not too tart or too sweet. And it was pretty: a long-stemmed lime green nasturtium leaf was a natural umbrella suspended above the ice.
When I made it myself at home, it looked just as beautiful, and tasted just as fresh. I went to the local garden shop and picked up a few nasturtium plants that are now growing in a large ceramic pot in the backyard, waiting for my next dinner party. When I see them blooming, I'll know it's cocktail hour.
Red sunflower petals and cucumbers are bathed in gin. Syrup made from dried lavender blossoms is muddled with mint leaves to lend mojitos a Provencal air. And the fizz of champagne is quieted by wild elderflower liqueur.
"People are realising there are a lot of edible flowers or flavoured liqueurs that taste beautiful in a cocktail glass," said Junior Merino, a bartender and consultant who came up with a drink for the Modern in Manhattan called Coming Up Roses, a bouquet of rum, rose syrup and crushed rose petals."It's a discovery for many: interesting flavours and tastes they never knew existed."
Flowers have long been a staple of international cuisines. Consider dried lavender blossoms in herbes de Provence or Iranian rice pudding scented with rose water. But recently, floral concoctions and aromatic blossoms have moved out of the kitchen and behind the bar, where they are deployed as much for their delicate flavours as their visual appeal.
Foreign suppliers of exotic flowers, such as hibiscus blossoms from Australia, and makers of liqueurs flavoured with violets or elderflower have broadly begun promoting their products in the US. Bartenders, too, have taken up pots and pans to infuse sugar syrup with the delicate blooms of lavender, rosemary or thyme.
Still others serve edible flowers fresh, slicing them to release aromatic oils or floating them among ice cubes as a garnish. For many, the trend is another iteration of local food travelling from farm to table; if it tastes great on a plate, it is sure to please in a glass with ice and gin.
"People have more access to better products,"said Scott Beattie, the former bar manager of Cyrus, a restaurant in Healdsburg, California,where he crafted an eclectic menu of drinks made from local seasonal ingredients."Once you start tasting the real flavour in cocktails, you don't want to go back to cut melon balls."
Twice a week, Erika Frey, who now runs the bar at Cyrus, stops at Love Farms, a grower in Healdsburg that has been selling organic produce since 1999. With scissors in hand, she snips her way through a patch of flowers, some of them planted at Beattie's request. Other days she stops at a 0.4 hectare garden not far from work where she gathers rosemary, chamomile and nasturtium blossoms.
Two weeks ago, she placed several crimsoncoloured sunflowers in a vase on the bar. When a guest ordered a Summer Thyme cocktail, she plucked a few petals from the arrangement and threw them into the shaker along with gin, thymeinfused limoncello, lemon juice and cucumbers.
"When I start picking the petals, they got a real kick out of it," she said."Their eyes grew big. They think the bouquets are there to look at,not eat."
As well as using them fresh, bartenders are also flavouring syrups with flowers, such as the lavender-and-rose-water simple syrup that sweetens the lime juice, mint leaves and rum in the lavender mojito at The Girl & the Fig in Sonoma, California.
The proprietor, Sondra Bernstein, creates meals inspired by the French countryside, which means lavender is a culinary staple that makes an appearance in everything from creme brulee to seasoning salt."I like the way it tastes," she said."It can be soft, yet very distinctive."
But syrups and flavoured waters can be tricky to use. I learned this first-hand when I ordered a Coming Up Roses at the bar at the Modern.
The first drink I ordered was too sweet, the taste of rose syrup clinging to the roof of my mouth like plastic wrap. I ordered another, asking the bartender to use less syrup.
This time, an overpowering scent of freshlycut roses filled my nose. The aroma would have been fine for a posy or a bride's bouquet, but not for a cocktail. I decided to try a third time on another visit, and the bartender got the flavours just right. The chemistry of cocktails sometimes has more in common with the precision of baking than with the throw-it-in-the-pot creativity of a soup or a stew.
Those who do not have a flowering field steps from their front doors can experiment instead with preserved blossoms.
Consider Fernando Leon, the bar manager at Marea, the new seafood restaurant on Central Park South, who wanted the restaurant's signature drink to evoke an underwater garden in a glass.He first considered a cocktail infused with the briny taste of oyster, but dropped the idea."I'm not sure how to make that work," he said. He thought about using brightly coloured pansies (the colour of exotic fish), but they did nothing to call to mind the sea.
So, instead, he devised a concoction using grappa, lemon-flavoured liqueur, passion fruit and preserved wild hibiscus flowers from Australia, which are jarred in syrup and sold by wholesalers and at specialty food stores including Whole Foods.
The allure? The deep magenta blossoms are edible, a chewy mouthful of sweet rhubarb and berry.(A sweet-tart tea made from dried hibiscus flowers is drunk in many parts of the world,including Latin America, under the name agua de jamaica , and in the Caribbean, where it is known as sorrel .)On a recent night at Marea, Leon placed one of the flowers in the bottom of a V-shape glass and strained the cocktail over it. The hibiscus petals unfurled with the rush of alcohol, swaying like the tentacles of a sea anemone bobbing in the ocean's current."Nice, huh?" he said, a smile on his face.
Other bartenders, too, have discovered the sumptuous allure of wild hibiscus. Frey first saw them in a cooking video on YouTube and now,upon request, will mix bitters and sparkling wine with a flower to make a Hibiscus Royale.
Hibiscus "has a natural acidity which helps open the appetite", Merino said."It is beautiful.It adds complexity. It is not something that gets lost in the glass."
For bartenders who don't want to bother with jarred flowers, let alone fresh ones, there is always floral liqueur. Saint Germain, which began showing up in bars in 2007, quickly achieving something close to total market penetration, is made in France from the blossoms of elder trees that grow in the Swiss Alps.
The flowers are distilled within a week. And in a clever marketing manoeuvre, bottles are marked with the year the blossoms were harvested. The liqueur tastes of pear, lychee and grapefruit and is often served with sparkling wine or other spirits.
Recently, I visited Martini House in Saint Helena, California, where I enjoyed a Hummingbird, a blend of gin, liqueur, lemon juice and soda. When I asked about the carrot-coloured nasturtium lodged between two ice cubes, I was told it had been plucked from the bartender's garden that morning. The drink was refreshing,not too tart or too sweet. And it was pretty: a long-stemmed lime green nasturtium leaf was a natural umbrella suspended above the ice.
When I made it myself at home, it looked just as beautiful, and tasted just as fresh. I went to the local garden shop and picked up a few nasturtium plants that are now growing in a large ceramic pot in the backyard, waiting for my next dinner party. When I see them blooming, I'll know it's cocktail hour.
Thursday, September 3, 2009
ALLEGATION AGAINST PHILIP MORRIS "HARD TO PROVE"
Customs officer Yuttana Yimkarun admitted yesterday that it was difficult to prove if tobacco giant Philip Morris (Thailand) had understated the price of cigarettes to keep its excise-tax payments low.
He noted that, in practice, the Customs Department accepts prices stated by importers and makes comparisons later on. However, he said, it was difficult to compare prices because Philip Morris (Thailand) was the sole importer and distributor of Marlboro and L&M cigarettes.
His comment followed the Department of Special Investigation's declaration that Philip Morris (Thailand) had understated the cost, insurance and freight price of the products imported from the Philippines. The DSI said that by doing this, Philip Morris had evaded
tax payments worth Bt69 billion. The DSI named 14 parties in the case, and the Office of the Attorney-General will decide on October 2 on whether it should launch a court proceeding.
"If the cost is deemed to be higher, the DSI has to prove that the stated prices are too low," he said, adding that it was inappropriate for the DSI to compare the stated prices with retail prices in duty-free shops.
He added that in 2000 the Customs Department had accused the company of understating the price and the issue was resolved later. The stated price then was higher than the current rate, he added.
Since 2000, Philip Morris has been stating a lower price, saying that it was the actual cost in line with the General Agreement on Tariff and Trade (GATT), he said.
Philip Morris (Thailand) has also filed a petition with the International Court of Justice in the Hague against the Customs Department's requirement for an increase in the stated price as well as the price disclosure rules. It said this was a sort of protectionism under the World Trade Organisation rules.
He noted that, in practice, the Customs Department accepts prices stated by importers and makes comparisons later on. However, he said, it was difficult to compare prices because Philip Morris (Thailand) was the sole importer and distributor of Marlboro and L&M cigarettes.
His comment followed the Department of Special Investigation's declaration that Philip Morris (Thailand) had understated the cost, insurance and freight price of the products imported from the Philippines. The DSI said that by doing this, Philip Morris had evaded
tax payments worth Bt69 billion. The DSI named 14 parties in the case, and the Office of the Attorney-General will decide on October 2 on whether it should launch a court proceeding.
"If the cost is deemed to be higher, the DSI has to prove that the stated prices are too low," he said, adding that it was inappropriate for the DSI to compare the stated prices with retail prices in duty-free shops.
He added that in 2000 the Customs Department had accused the company of understating the price and the issue was resolved later. The stated price then was higher than the current rate, he added.
Since 2000, Philip Morris has been stating a lower price, saying that it was the actual cost in line with the General Agreement on Tariff and Trade (GATT), he said.
Philip Morris (Thailand) has also filed a petition with the International Court of Justice in the Hague against the Customs Department's requirement for an increase in the stated price as well as the price disclosure rules. It said this was a sort of protectionism under the World Trade Organisation rules.
Burger joints add wine to the menu
Fast-food customers are hearing something new as they order burgers, pizza and all things fried:Would you like wine with that?
No one's selling cases of McMerlot just yet, but a number of so-called "quickserve" restaurants are adding beer and wine to the menu, partly to boost sales but also with an eye to amping up the ambiance.
"We simply wanted to create a different kind of dining experience," says Jeff Harvey, CEO and president of Burgerville,a 39-unit chain in the Northwest which recently added wine and beer to one of its restaurants in Vancouver, Washington.
The trend comes at a time when "quick serve" or "quick casual" restaurants a restaurant that has counter service but aspires to offer something more than typical takeout - are looking to attract cash-strapped diners searching for cheaper options, but not willing to give up the amenities of full-service restaurants.
"If you're more of an upscale fast food restaurant and you're trying to trade upon that image as more of a premium product, wine really fits in with that image," says David Henkes, vice president of the Chicago-based market research firm Technomic.
Among the quick serve restaurants selling alcohol is Denver-based Chipotle Mexican Grill, which sells beer and margaritas.
Meanwhile, Seattle-based Starbucks Corp. announced in July that it will change the name of one of its existing stores in Seattle - to 15th Avenue Coffee and Tea - and begin serving wine and beer as well as coffee and tea.
For Burgerville, wine and beer was a logical next step in their programme of using local ingredients to create monthly dishes based on seasonal ingredients.
There was some resistance from customers who didn't want the 48-yearold chain to change. But "for the most part everybody's been very favourable toward this. The guests have been surprised, but very pleased with the idea,"Harvey says.
Sales are up at the Vancouver restaurant selling beer and wine, but says Harvey,"That wasn't our motivation.My measure of success is really more the dialogue that's happening at the tables."
At the three-location Shake Shack in New York City (part of the Danny Meyer empire that also includes Union Square Cafe and Gramercy Tavern), owners decided to sell beer and wine when the first restaurant opened at Madison Square Park five years ago.
"Shake Shack is about coming together, hanging out in the modern version of that old roadside burger stand,"says managing partner Randy Garutti."We felt that beer and wine was a crucial part of who we are. It was just a part of keeping people at the Shack to hang out, not one of those fast-food joints that has uncomfortable chairs so you leave."
The Shack even has its own beer,Shack Meister Ale, created by Brooklyn Brewery, as well as wines including Shack Chard and Shack Shiraz.
And if you want something a bit more upscale with that burger, you can have a half bottle of Bordeaux-style Opus One for $99(3,300 baht), not a bad price since a full bottle of the '05 retails for up to $200(6,800 baht).
Like Burgerville, Shake Shack's plans to serve beer and wine drew concerns it would create problems, particularly since the restaurant is in a park.
"Of course, the opposite is true,"Garutti says."People hung out longer and made the park the safest it's been."
Serving beer and wine isn't a step to take lightly. Restaurants need to obtain a license, which can be a complex and expensive process, and the servers must be 21 or older and trained to serve alcohol.
At Burgerville, for instance, officials are considering offering alcohol at other locations, though they already know there are some where it won't work,partly due to the layout of the restaurants.Their system involves keeping wine and beer sales separate from food.
A pioneer in the burgers-n-Burgundy movement is Taylor's Automatic Refresher, a three-location chain in Northern California.
The quick-serve restaurant, founded by winemaker Joel Gott and his brother,Duncan, 10 years ago, is known as a place where you can get a hearty burger,onion rings and a half bottle of such Napa Valley aristocrats as Shafer Vineyards.
"It's just a mellow place to go," says operations manager Staci Raymond.
On a recent afternoon, Sean Brown,CEO of the Internet advertising site BuzzHub, was enjoying a glass of red at the Taylor's in San Francisco's restored Ferry Building while discussing business with a friend. He liked the combination.
"It's a comfortable way of enjoying an adult beverage with an adult conversation," he says.
No one's selling cases of McMerlot just yet, but a number of so-called "quickserve" restaurants are adding beer and wine to the menu, partly to boost sales but also with an eye to amping up the ambiance.
"We simply wanted to create a different kind of dining experience," says Jeff Harvey, CEO and president of Burgerville,a 39-unit chain in the Northwest which recently added wine and beer to one of its restaurants in Vancouver, Washington.
The trend comes at a time when "quick serve" or "quick casual" restaurants a restaurant that has counter service but aspires to offer something more than typical takeout - are looking to attract cash-strapped diners searching for cheaper options, but not willing to give up the amenities of full-service restaurants.
"If you're more of an upscale fast food restaurant and you're trying to trade upon that image as more of a premium product, wine really fits in with that image," says David Henkes, vice president of the Chicago-based market research firm Technomic.
Among the quick serve restaurants selling alcohol is Denver-based Chipotle Mexican Grill, which sells beer and margaritas.
Meanwhile, Seattle-based Starbucks Corp. announced in July that it will change the name of one of its existing stores in Seattle - to 15th Avenue Coffee and Tea - and begin serving wine and beer as well as coffee and tea.
For Burgerville, wine and beer was a logical next step in their programme of using local ingredients to create monthly dishes based on seasonal ingredients.
There was some resistance from customers who didn't want the 48-yearold chain to change. But "for the most part everybody's been very favourable toward this. The guests have been surprised, but very pleased with the idea,"Harvey says.
Sales are up at the Vancouver restaurant selling beer and wine, but says Harvey,"That wasn't our motivation.My measure of success is really more the dialogue that's happening at the tables."
At the three-location Shake Shack in New York City (part of the Danny Meyer empire that also includes Union Square Cafe and Gramercy Tavern), owners decided to sell beer and wine when the first restaurant opened at Madison Square Park five years ago.
"Shake Shack is about coming together, hanging out in the modern version of that old roadside burger stand,"says managing partner Randy Garutti."We felt that beer and wine was a crucial part of who we are. It was just a part of keeping people at the Shack to hang out, not one of those fast-food joints that has uncomfortable chairs so you leave."
The Shack even has its own beer,Shack Meister Ale, created by Brooklyn Brewery, as well as wines including Shack Chard and Shack Shiraz.
And if you want something a bit more upscale with that burger, you can have a half bottle of Bordeaux-style Opus One for $99(3,300 baht), not a bad price since a full bottle of the '05 retails for up to $200(6,800 baht).
Like Burgerville, Shake Shack's plans to serve beer and wine drew concerns it would create problems, particularly since the restaurant is in a park.
"Of course, the opposite is true,"Garutti says."People hung out longer and made the park the safest it's been."
Serving beer and wine isn't a step to take lightly. Restaurants need to obtain a license, which can be a complex and expensive process, and the servers must be 21 or older and trained to serve alcohol.
At Burgerville, for instance, officials are considering offering alcohol at other locations, though they already know there are some where it won't work,partly due to the layout of the restaurants.Their system involves keeping wine and beer sales separate from food.
A pioneer in the burgers-n-Burgundy movement is Taylor's Automatic Refresher, a three-location chain in Northern California.
The quick-serve restaurant, founded by winemaker Joel Gott and his brother,Duncan, 10 years ago, is known as a place where you can get a hearty burger,onion rings and a half bottle of such Napa Valley aristocrats as Shafer Vineyards.
"It's just a mellow place to go," says operations manager Staci Raymond.
On a recent afternoon, Sean Brown,CEO of the Internet advertising site BuzzHub, was enjoying a glass of red at the Taylor's in San Francisco's restored Ferry Building while discussing business with a friend. He liked the combination.
"It's a comfortable way of enjoying an adult beverage with an adult conversation," he says.
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