Through tragedy and merriment, San Francisco’s most famous bar still watches over the city

Taking in the dizzying views over San Francisco from the northwest windows of the Top of the Mark, it’s hard to believe this corner is steeped in tragedy.

Below, the red stone James C. Flood Mansion and Grace Cathedral watch over dog walkers in Huntington Park. Between the skyscrapers of Russian Hill, the waters of the bay to Alcatraz and Angel Island peek across, and to the Golden Gate Bridge and the ocean beyond.

Years ago, instead of tourists and business travelers taking the panoramic view on their phones, loved ones would gather there to get a final glimpse of the battleships of soldiers going into battle, which has has earned the legendary bar the name “Weeper’s Corner”. “

During World War II, San Francisco was the largest port on the West Coast, and the newly opened Top of the Mark has grown from what Life magazine has described as “the exclusive nightlife rendezvous of the society of San Francisco cafes “to the last of a military bound for the Pacific. port of call.

A customer drinks and enjoys the view from the Top of the Mark Restaurant and Bar atop the Intercontinental Mark Hopkins Hotel in San Francisco, Calif., September 14, 2021.

Douglas Zimmerman / SFGATE

A 1944 Time magazine article wrote that as many as 30,000 soldiers and sailors rode the elevator each month for a nightcap on American soil. Wrapped up to the rafters, the swing group performed as the couples danced. The military toasted Golden Gate thinking it would bring them luck, praying it wasn’t their last martini.

“A lot of ships were leaving from Treasure Island. The officers would leave a bottle for the rest of the squadron to return from duty, ”Jaap Boelens, InterContinental Hotel Manager Mark Hopkins, told me over a dirty vodka martini. As is often the case on the 19th floor, the view distracts us. “It’s emblematic. It really is a very beautiful city, ”he says. “The sunset is different almost every time, with the fog setting in. It feels timeless.”

The bottle ritual looked like this: Military returning from battle could claim a free bottle of bourbon behind the bar. Once they signed a note and attached it, their squadron could drink it for free if and when they returned as well.

The “squadron bottles” at the top of the brand.

The “squadron bottles” at the top of the brand.

Douglas Zimmerman / SFGATE

The only catch was that the last officer to take a sip had to buy the next bottle. The tradition has acted as an unofficial means of documenting those who have returned from the war and honoring those who have not.

“At that time, either everyone was going to Japan for the big expected battle or they had just returned from a big battle like Iwo Jima or Okinawa,” veteran TJ Chapman told his grandson, the Boston Globe writer Keith Chapman. “Either you drank to celebrate that you weren’t killed or you drank to forget you could. ”

The Mark Hopkins Hotel was built on the imprint of its namesake’s Victorian fairy castle from a house that was destroyed in the 1906 earthquake. The hotel built in honor of the Railroad Baron became a sensation in 1939 when owner George D. Smith chose to tear down all the walls of the 19th-floor penthouse suite and transform it into a glass-walled lounge bar with 360-degree city views.

Waiter Frank Mach serves drinks to guests at the Top of the Mark Restaurant and Bar at the InterContinental Mark Hopkins Hotel in San Francisco, California on September 14, 2021.

Waiter Frank Mach serves drinks to guests at the Top of the Mark Restaurant and Bar at the InterContinental Mark Hopkins Hotel in San Francisco, California on September 14, 2021.

Douglas Zimmerman / SFGATE

Seven decades after being a wartime icon, the hotel has helped the city through more difficult times as luxury rooms filled with first responders at the start of the coronavirus pandemic.

“It was interesting. I had never closed a hotel before,” Boelens says. “It was high stress, high anxiety. There was a lot of uncertainty in the world. It became very calm. in the streets We didn’t know how long it was going to last.

The contract with the city saw Muni drivers, police, firefighters and hospital workers on daily trips using the hotel when the BART service was cut in half.

“We had a lot of SF General nurses. Everyone who has come a long way has stayed with us. We didn’t feel like we were in a hotel, we felt like we were in a small building. You have known the people very well. We gave them bags to take away for dinner.

The hotel reopened to tourists in August 2020 but was forced to close again in January after travel restrictions pushed occupancy rates down to single digits. The bar is now open, although the regular pianist, group nights and Sunday brunch are still on hold. Boelens says his goal is to restart Sunday brunch by Fleet Week in October, so guests can get a great view of the Blue Angels.

“I can’t wait to bring it all back,” Boelens said. “It brings a lot of life.”

While we are talking, the waiter Jose Cervano brings us drinks and napkins with a smile. Cervano has served clients on the 19th floor since 1975. “The staff are ready, happy to be back,” says Boelens.

The views of Huntington Square from the top of the mark.  San Francisco, California, September 14, 2021.

The views of Huntington Square from the top of the mark. San Francisco, California, September 14, 2021.

Douglas Zimmerman / SFGATE

Perhaps the best way to see the Mark is before sunset, after a stroll around Huntington Square. The historic block and the bar seem to be of a pair, and from another era. Formerly the site of the Thief Barons’ wedding cake mansions that collapsed in 1906 (with the exception of the Flood Mansion, which somehow survived the fire), the place is now an oasis of just tranquility. above the bustling city.

A good place to start is the golden “Gates of Heaven” of Grace Cathedral. At the bottom of the steps, the diocese marks the former site of a 40-foot-high “fence of spite” built by an enraged Charles Crocker. Huntington Park fills the footprint once occupied by the mansion of another railroad magnate, Collis Huntington, and is centered around the curious ‘Turtle Fountain’. The Brocklebank Apartments on the corner of Mason and Sacramento are perhaps more recognizable as where James Stewart began his excruciatingly slow car chase in “Vertigo,” and also hosted San Francisco columnist Herb Caen.

The fortress-like James C. Flood mansion, now home to perhaps California’s most elite club, the Pacific-Union Club, sits opposite the flags of the Fairmont Hotel where Tony Bennett sang for the first time “I Left My Heart in San Francisco” (and most recently famous for Sean Connery throwing an FBI agent off the roof in “The Rock”).

From there, across the California Street cable car tracks, is the Top of the Mark elevator.

Outside the InterContinental Mark Hopkins Hotel in San Francisco, CA on September 14, 2021. Top of the Mark Restaurant and Bar is located on the 19th Floor.

Outside the InterContinental Mark Hopkins Hotel in San Francisco, CA on September 14, 2021. Top of the Mark Restaurant and Bar is located on the 19th Floor.

Douglas Zimmerman / SFGATE

“You can be on the hill and be fully entertained for a whole day,” says Boelens. “Many other places in San Francisco have been around this long, but they’re not at the top of Nob Hill. It has not been retouched here.

The bar is still frequented today by people in uniform, among a mishmash of tourists and business guests. And no bar in San Francisco, or perhaps anywhere else, can have so many famous visitors. Boelens tells me that over the years everyone from Elvis Presley to Michael Jackson to Barack Obama and the Dalai Lama have enjoyed the sight.

Until the 90s, windows encircled the entire room with an old circular bar in the middle. The bar has been moved to the corner so that the central space can be used for dance and banquet events, meaning the wall facing Pine Street is now windowless.

“We always mean it’s 360,” laughs Boelens. “If you put your face against the glass. “

A classic Top of the Mark martini.

A classic Top of the Mark martini.

Douglas Zimmerman / SFGATE

On my way back to the elevator, host Brian Hamilton leads me to the glass cabinet containing the squadron’s bottles and tells me that the wartime tradition is still going strong. A recent note on a bottle of veteran’s gin pays tribute to those who died in the terrorist attack on Kabul in August. Hamilton opens the case and hands me a green bottle with a note on it.

“An older man asked to add this to our collection last week,” he says. “He was not a war veteran, but he survived the Holocaust. He is almost 100 years old.

The combination of heartbreak and good humor on the handwritten note embodies the timeless design of the bar.

“As a Holocaust survivor, I am very grateful to all the military men and women who served in WWII. Enjoy this bottle of tequila.”

The corner of the mourners at the top of the mark.

The corner of the mourners at the top of the mark.

Douglas Zimmerman / SFGATE

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Man brandished a gun at the bouncer at the bar in the banks

CINCINNATI (WXIX) – A man faces charges after Cincinnati police said they saw him brandish a gun at a bouncer at a Banks bar.

Wesley Robbins, 22, of Covington has been arrested on two counts of felony, carrying a concealed weapon and receiving stolen property, court records show.

The 9mm handgun he had with him at the time of his arrest has been confirmed stolen in Kentucky, police wrote in a criminal complaint.

He was booked into the Hamilton County Justice Center at 4:40 a.m. Saturday and left later that day at 3:30 p.m., court assistants said.

Robbins arrived at jail too late to be scheduled for Saturday morning arraignment, they say. Hamilton County Municipal Court Judge Josh Berkowitz set his bond after the arrays ended.

Court records show it was set at $ 20,000 in total, or $ 10,000 on each charge, according to court records.

Robbins was able to tie up after posting 10 percent, or roughly $ 2,000. according to the documents.

He is due to appear for his arraignment on Monday at 9 a.m.

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Copyright 2021 WXIX. All rights reserved.

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Warren man behind bars | News, Sports, Jobs

A man from Warren is behind bars after he allegedly assaulted and threatened to kill his father.

Bryan C. Steele, 39, 113 Front St., has been charged with offenses including aggravated assault with a deadly weapon by Warren-based Pennsylvania State Police.

The soldiers were dispatched at 3:20 p.m. on September 4 and were told by dispatch that the victim had been assaulted and that a knife was involved. Upon arriving at the scene, the victim reportedly told the soldiers that Steele “Had a large kitchen knife pressed to the lower left side of his back and was threatened by his son”, according to the probable cause affidavit.

The alleged victim told soldiers he had “Been terrorized by his son for weeks” and told the police that Steele “threatened to hit him earlier today with a piece of wood about four (to) five feet long and three inches wide.”

He reported Steele “Took his cell phone and drugged him inside the residence so that he could not alert the neighbors or contact the police” and alleged a “Long altercation for most of the day” which ended when, according to the victim, Steele “” Passed out “, which would have been due to the drugs. “

The victim continued to speak to the police about “Several instances” where he was threatened verbally and physically by the victim. He recounted the knife incident and told the soldiers Steele said “I should kill you right now.” He told Soldiers Steele at one point “walked into the room with a reciprocating saw and threatened him with that too.”

He also told police that Steele punched him on the head several times, put his hand around his neck and held him to the ground and made new threats. ” Steel “, the affidavit states, “Also strangled the victim a second time, by wrapping a yellow bath towel around the victim’s neck” and the victim said he did “several statements that he was going to kill him and burn the house down.”

Steele has been charged, according to court records online, with aggravated assault – attempts to cause or cause bodily harm with a lethal weapon, common assault, harassment, strangulation, terrorist threats, possession of marijuana, possession of drug paraphernalia and possession of a controlled substance.

Records show he was jailed on $ 60,000 bail with a preliminary hearing scheduled for September 15.

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WVABCA encourages people to get vaccinated to keep bars and restaurants open

MORGANTOWN, W.Va (WDTV) – The West Virginia Alcohol Beverage Control Administration recently released a public service announcement encouraging people to get vaccinated.

The organization shared that to keep bars and restaurants open, people need to get vaccinated to reduce the spread of the virus.

Classic’s Restaurant, Pub & Hot Spot owner Louis Scotchel said there had been a lot of changes since Monongalia County bars reopened in October 2020 after being closed for weeks.

Scotchel said Classic’s was fortunate to have the support of the community. However, he added that this was a challenge as not all customers realized how COVID-19 had affected businesses.

“Since we closed our doors now, when we reopen, we are understaffed. There are a lot of impatient people. We have learned to adapt to this. You also have to somehow keep your graces. You kind of have to keep riding with it, ”he explained.

Scotchel added that the bar portion of their business has been pretty consistent since they reopened. However, the restaurant had taken a hit.

He said they had to make adjustments if necessary.

“Sometimes it’s a fight. We are now seeing that the cases are increasing. It’s kind of a bit behind. I think people are a little more nervous, ”Scotchel said.

He added that he personally did not agree with a vaccination mandate.

“I have employees who have been fully vaccinated. I have employees who have not been vaccinated. I think it should depend on that person, ”explained Scotchel.

He said that at that time his employees could decide whether or not to wear a mask.

Scotchel said he has a meeting with his staff to discuss the protocol as fall and winter approach.

Copyright 2021 WDTV. All rights reserved.

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Vegan Raspberry Brownie Ice Cream Bars | Cooking Vignettes for PBS

I often get requests for recipes that rely less on butter and eggs, and are gluten free, so I wanted to come up with a fun plant-based recipe that would be refreshing for those sultry heat waves we’ve had, and also without gluten. (And no need for an ice cream maker since I don’t have one!)

In hot weather, I think more than ever about the link between what we put on our plates and the climate crisis we find ourselves in. There is no doubt that agriculture and the transport of food over long distances are major contributors to climate change. But finding solutions and sustainable ways to eat can be complicated. For example, if I forgo my beloved local herb butter in these brownies, but use avocado shipped from Mexico or olive oil shipped from Italy, which of these three has the most? low carbon footprint? I don’t have the answer to that. But I know my food has a significant carbon footprint (even as a person who eats a lot of it from my own backyard) and I’m committed to finding ways to reduce that footprint. And while no one has all the definitive answers, it’s important to reflect on the complexity of these questions. One thing I’m sure is that you can’t really go wrong striving to eat more locally grown foods, whether it’s supporting sustainable local farmers in your area or having a garden. Buying at farmers’ markets where there is much less plastic packaging and the food has not traveled very far is a win-win solution, as it also supports your local economy and farming community. And of course, the biggest impact we could all have would probably be to replace our consumption of factory-farmed meat with vegetarian options or with organic and locally produced meat and dairy products. Despite my questions as to whether a vegan brownie is really better for the planet than a non-vegan, I have to say that I really enjoy developing plant-based recipes. Not only do they force you to be creative with your ingredients, they are really delicious!

For this recipe, I wanted a vegetable brownie that was not too sweet. I love desserts and chocolate, but I can’t stand an overly sweet brownie and find most recipes have way too much sugar. I was intrigued by an avocado brownie recipe I found on Spruce Eats, but felt it needed some tweaking to give it the rich, chewy brownie texture I was looking for. So I tinkered with the recipe until I came up with a delicious gluten-free brownie that has become a staple in my kitchen. It’s great on its own, but made even more exciting with a creamy raspberry ice cream (which really looks more like sherbet, but the “sorbet sandwich” doesn’t quite sound the same). Now this raspberry sorbet is really something. First, it only has 2 ingredients! Raspberries and sweetened condensed coconut milk (which you can find at any health food store). You can also make it with condensed milk made from dairy products if that’s what you have on hand. Plus, no ice cream maker is needed (although you will need a high speed blender). It’s so creamy and so refreshing and you mostly only eat berries, so good for you!

Home grown raspberries

This recipe is a great way to use raspberries, and I’m lucky to have a rack of both red and yellow raspberries. Yes! Yellow raspberries are one thing! They taste like a cross between apricots and raspberries and these are my favorite. This variety is called “Anne”. And no you definitely don’t need to use yellow raspberries, I just put some there because I had some.

Vegan Raspberry Brownie Ice Cream Bars

The good thing about this recipe is that you can make raspberry sorbet and enjoy it on its own. Ditto with brownies. They don’t need each other, but they reinforce each other and make a lovely marriage of flavors and textures.


Vegan Raspberry Brownie Ice Cream Bars

A perfect treat for a hot day! The good thing about this recipe is that you can make raspberry sorbet and enjoy it on its own. Ditto with the brownies. They don’t need each other, but they reinforce each other and make a lovely marriage of flavors and textures.


  • For the brownies:
  • 1 cup oatmeal (or regular all-purpose)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup cane sugar
  • 1/2 cup mashed avocado
  • 1/3 cup soy milk
  • 1/4 cup olive oil (or any vegetable oil)
  • 1 teaspoon of vanilla
  • For the raspberry ice cream / sorbet:
  • 4 cups of frozen raspberries
  • 1/2 cup sweetened condensed coconut milk (or condensed dairy milk if you prefer)


  1. To make the brownies:
    In a blender, puree the avocado, sugar, soy milk, olive oil and vanilla. In a bowl, combine the oatmeal, cocoa powder, baking powder and salt. Pour the wet mixture into the dry mixture and mix well until smooth. Pour half of the mixture into a 9 x 5 loaf pan lined with parchment paper. Bake at 350F for about 15 minutes or until a toothpick comes out clean or with only a few crumbs (start checking at 10 minutes as they can cook very quickly). Remove and cool the brownie on a wire rack. Repeat with the rest of the dough to make 2 thin brownies.
  2. To make the sorbet:
    In a high speed blender (ideally one with a plunger as this will make your job A LOT easier), pour in the frozen raspberries and sweetened condensed coconut milk. Mix slowly at first, stirring with the plunger and gradually increasing the speed. It will take some time to get a smooth mash, please be patient. If you don’t have a plunger with your blender, you’ll need to pause often to stir and push the raspberries down between mixes, until you get a smooth raspberry sorbet.
  3. Using the same loaf pan you baked the brownies in, place one of the two brownies. Pour the raspberry sorbet over it, smoothing it out. Place the second brownie on top of the raspberry sorbet and press down a little to ensure good contact between the sorbet and the brownies. Place in the freezer for at least 4 hours. When ready to serve, take out of the freezer and cut into bars. You can also cut them into bars and put them back in the freezer in a covered container and keep them there until you are ready to eat them. Letting the bars sit for a few minutes before eating helps soften them a bit. Enjoy!

Yield: 10 bars

Aube Giroux is a food writer, award-winning James Beard documentary filmmaker, and passionate organic gardener and home cook, who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.

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Hawaii to Deploy COVID Vaccine Passport to Gyms, Bars, and Other Businesses

HONOLULU (KHON2) – The state is set to deploy a COVID vaccine passport to enter gyms, bars and restaurants. The governor says he hopes it will be up and running by Labor Day.

Companies would not be required to implement the vaccination passport. Some say it would actually be a lot simpler if the state simply mandated it.

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Other cities like New York and San Francisco have already started requiring vaccine passports. But there, it is obligatory. So, although there have been negative reactions, most of them are not directed against the companies themselves. Hawaii business owners find themselves in a difficult situation and must make a choice.

“It’s a complicated decision, and so as a business owner there are many factors to consider. If the state demands it, it withdraws this decision from us, ”said Greg Waibel, President and CEO of the YMCA of Honolulu.

The state calls it a digital smart health card and says it would work the same as the Safe Travels vaccine exception, where people would have to download a copy of the immunization card from a secure website.

Waibel says gyms like the YMCA already have a similar system in place, so the transition would be easy.

“We would make it fairly simple. You show it, especially if you are vaccinated, once we mark you as a vaccinated person, so you don’t have to keep showing the pass, ”he said.

Waibel adds that those who are not vaccinated will need to show proof of a negative COVID test. However, many other companies are concerned with how this is supposed to work.

“Liability issue, how to enforce this and how employers and employees will have to handle this, because they are the ones who should verify the passport,” said Sherry Menor-McNamara, president of the Hawaii Chamber of Commerce.

She says businesses will need more guidance from the state before they consider implementing it.

Find more COVID-19 news: cases, vaccinations on our Coronavirus News page

The state said it was still in the early stages of its development and sent a statement saying, “The details of the smart health card will constantly evolve until the project is made public.”

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Bellwether Bar has fallen fully formed into the Portland pub scene

The climb from Southeast Stark to 60th Avenue is steep. But in some ways, that makes the little hilltop pub all the more tasty for the effort.

Bellwether Bar opened in early August and honestly feels like it has completely fallen into this world. At the golden hour on a weekday, he does not feel completely of this world either.

While there was no wildfire smoke in the air, Bellwether’s back patio had a misty, romantic light. Diners ate at picnic tables shaded by hanging white umbrellas, surrounded by freshly planted flowering bushes and string lights.

Inside, huge dark-wood pub booths provided a level of seclusion despite the expected din from the high ceilings of the main room. No specific conversation stands out from its neighbors, but with such ceilings you have to expect a semi-constant roar. The front door that Bellwether left open for Stark probably didn’t help with the acoustics, but the breeze path from the entrance to the patio was well past the reclaimed oak bar.

The regal-looking bar takes up about a quarter of the front room and seems to draw people into its gravity, although the bar itself has no seats. This is the perfect place to order and prepare cocktails, so there is always energy behind, cocktails at Bellwether being one of the main goals of the bar.

Bellwether’s cocktails are equally named, numbered 1 through 8. The 1 is a perfect summer cocktail: rye whiskey, vermouth, grenadine cranberry and salt, served with a lemon twist. Not too sweet, the tangy little number is like a strong, talkative friend whose cheerful energy you can’t help but find.

Craft beers and a selection of wines from the menu are also on the menu: Ex Novo Eliot IPA and Rosenstadt Kölsch, both on tap during our visit, among others. Where Bellwether’s cocktails shy away from smart titles, their wines take over. The selection includes an orange wine for beginners and an orange wine for the brave. For our needs, we enjoyed the adventurous red, which was earthy and juicy without overpowering any of our snacks.

Snacks are where Bellwether really maintains its food menu. For starters, there are only three options: a bacon cheeseburger, seared chicken thighs, and a completely lush vandouvan curry, served with a spicy crème fraîche.

The portions are not overwhelming and we recommend dividing and sharing them with items on the small plate menu. Considering that Bellwether brought in Olympia Provisions Chef Alex Yoder to plan their menu, we shouldn’t have been surprised that the meat platter was a delight of oily, pickled and mustard flavors that were easy to eat. mix and match. The chicory salad was light and robust, but the blue cheese dressing imparted rich notes throughout. It was like being haunted by something tasty in a bright forest.

If this review sounds like praise, it’s because it is. I don’t remember the last pub I liked as much as Bellwether. What it brings is on top of what a casual meal can be and flirts with the breakthrough into something more refined.

TO DRINK: Bellwether, 6031 SE Stark St., 4 pm-11pm every day.

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Modern Meat Partners with Real Vison to Produce Performance Bars and Plant-Based Meal Kits for High Performance Cognitive Athletes, Students and High Tension Mental Activities

Modern Meat Partners with Real Vison to Produce Performance Bars and Plant-Based Meal Kits for High Performance Cognitive Athletes, Students and High Tension Mental Activities

VANCOUVER, BC, August 25, 2021 / CNW / – Modern Plant-Based Foods Inc., (CSE: MEAT) (“Modern Plant-Based Foods”) or (the “Company”), an award-winning plant-based food company, is pleased to announce that its meat alternatives brand, Modern Meat, has entered into a partnership agreement with Real Vision Foods, LLC (“Real Vision”), a natural food manufacturer capable of producing and distributing high volumes of Modern Meat’s proprietary herbal bars and meals for high performance cognitive athletes.

Modern Plant Based Foods Inc. (CNW Group / Modern Plant Based Foods Inc.)

Real Vision creates products with exceptional taste and nutritional density through a selective supply of biodiverse ingredients, which has a positive social, economic and environmental impact throughout the supply chain. Its management team has over 100 years of experience working with companies such as General Mills, Pepsi and Yum Restaurants. Managers have supplied over 250 different storage units to the retail, mass merchandise and club store supply chain, with branded and private label applications in United States and Canada.

“Currently on the market, there are many food and supplement choices available for athletes involved in physical activities that promote muscle growth, recovery and endurance. However, we have identified a gap in the market. We recognize that the diet of high performance cognitive athletes should be similar to that of other competitive athletes, but they also require additional nutrients, which will increase circulation to the brain. by maintaining the blood sugar level of the body ”, explains Tara Haddad, Founder and CEO of Modern Plant-Based Foods.

A recent study has shown that the amount of cortisol produced by a cognitive athlete is about the same as that of a racing car driver, this combined with a high pulse sometimes as high as 160 to 180 beats per minute, which is equivalent to what happens in a very fast race, almost a marathon. In turn, opinion has shown that contemporary sports are just as demanding as most other types of sports, if not more demanding.

“We are committing to a time when herbal alternatives are a priority for many consumers. The size of the global dietary supplements market has been estimated to be $ 140.36 billion in 2020 and should reach $ 151.85 billion in 2021 with sustained growth trends leading to herbal alternatives. We have already identified suitors and potential customers for these nutritious plant-based bars and meals and discussions are underway to ensure scalability and wide distribution. This joint venture with Real Vision will be effective immediately and plans to roll out products through e-commerce and retail by the end of the year, ”Tara said.

About modern plant-based foods

Modern Plant-Based Foods is a Canadian food company based in Vancouver, British Columbia, which offers a portfolio of plant-based products, including meat and dairy-free alternatives, soups and vegan snacks. Our products are available in select restaurants and retailers across Canada including our own modern wellness bars located in Vancouver. We take a holistic approach to plant-based life and understand the importance of providing nutritious and sustainable alternatives to consumers without sacrificing taste. We want people to feel good about the food they eat, which is why we deliberately choose ingredients that are soy, gluten, nut and GMO free.

Our mission is to change the way food is produced and consumed for the benefit of people, animals and the environment by using natural, plant-based ingredients.

Caution regarding forward-looking information

This press release includes certain “forward-looking statements” and “forward-looking information” under applicable Canadian securities laws that are not historical facts. Forward-looking statements involve risks, uncertainties and other factors that could cause actual results, performance, prospects and opportunities to differ materially from those expressed or implied by such forward-looking statements. Forward-looking statements contained in this press release include, without limitation, statements regarding: the Company and the business and prospects of the Company; the objectives, goals or future plans of the Company; the Company’s sales growth, planned expansion, brand awareness of the Company, increased market penetration and distribution, as well as the Company’s business, operations, management and capitalization. Forward-looking statements are necessarily based on a number of estimates and assumptions which, while believed to be reasonable, are subject to known and unknown risks, uncertainties and other factors that may cause actual results and future events differ materially from those expressed or implied by such forward-looking statements. These factors include, but are not limited to: general business, economic and social uncertainties; the local and global market and economic uncertainties arising from the COVID-19 pandemic; litigation, availability of key product ingredients, legislative, environmental and other legal, regulatory, political and competitive developments; the ability to effectively expand manufacturing and production capacity; the ability to secure retail partners to distribute the company’s products, the success of market initiatives and the ability to grow brand awareness; the ability to attract, maintain and expand relationships with key strategic restoration and restoration partners; our ability to predict consumer taste preferences; delay or failure to receive regulatory approvals; the adequacy of our cash flow to meet liquidity needs; the additional risks set out in the Company’s public documents filed on SEDAR at; and other matters discussed in this press release. Accordingly, the forward-looking statements discussed in this press release may not occur and could differ materially due to such known and unknown risk factors and uncertainties affecting the Company. Although the Company believes that the assumptions and factors used in the preparation of forward-looking statements are reasonable, one should not place undue reliance on such statements, which speak only as of the date of this press release, and no No guarantee can be given that these events will occur within the disclosed time frame or not at all. Except as required by law, the Company disclaims any intention or obligation to update or revise any forward-looking statement, whether as a result of new information, future events or otherwise.

SOURCE Modern Plant-Based Foods Inc.


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Fake exit labels send two people behind bars, police say – FOX13 News Memphis

Memphis, Tenn. – Two men are arrested in separate cases after police arrested them in connection with false exit labels on the same day, according to an affidavit.

On Saturday, Memphis police arrested Martevious Harth, 24, who they said had a stop sign at Mill Ave. and Third St.

During the traffic stop, Harth gave officers three social security numbers, police said. MPD identified him with the third Social Security card and discovered his license had been suspended for failing to report insurance in January, police said.

According to an affidavit, officers searched Harth’s car and found eight false exit tags in a bag.

Harth was taken into police custody and charged with eight counts of falsifying car license plates.

Police also reported that they arrested Roy Sims, 33, the same day near Norris Rd. Because of his expired exit tag. They found his license had been revoked for DUI since 2016 and he had not presented proof of insurance, police said.

MPD searched Sims’ car and found false exit tags in the car. Officers said they noticed that the Sims’ car exit tag was a piece of laminated paper.

Police called the dealership to confirm the tag, according to an affidavit. However, the dealership said it did not issue the tag to this car. Police said his car’s exit tag was a copy and the barcode could not be scanned.

Sims told police he purchased the tags from an authorized dealer on Dunn Ave. He also said a mechanic left the tags in the backseat of his car, trying to help him, police said.

Sims was arrested and charged with altering, tampering or tampering with car titles, driving while license revoked, and financial liability.

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SEC Excludes Top 100 Advisor on Ponzi Scheme Fees

The Securities and Exchange Commission (SEC) has kicked out a Texas financial adviser after discovering it had directed investors to the Woodbridge group of companies’ Ponzi scheme.

Kim Butler was the former owner of Prosperity Economics Partners, a now defunct RIA that was based in a rural Texas town memorably named Mount Enterprise. According to the SEC, Gordon made about $ 2.9 million in commissions between May 2015 and December 2020 by inviting his clients to invest in Woodbridge and four other private companies without disclosing his inducements. These incentives gave it “a percentage of the price investors paid to buy the securities,” the SEC said.

Butler accepted the ban without admitting or denying the SEC findings. She also agreed to pay a fine of $ 275,000.

The Woodbridge Group of Companies pushed promissory notes and private placements and promised they would make money from the high interest rates, ranging from 5% to 10%, that Woodbridge would receive on loans made to third party owners of luxury real estate. developments.

The company filed for bankruptcy in December 2017 and owed investors $ 961 million in principal after missing its first interest payments on unregistered securities.

A federal judge sentenced Woodbridge CEO Robert Shapiro to 25 years in prison in 2019 after pleading guilty to charges of wire and mail fraud, as well as tax evasion. Prosecutors said Shapiro spent millions of investor dollars to fund a lavish lifestyle.

The SEC said Butler and his sales agents got 44 investors to give Woodbridge about $ 4.65 million and received at least $ 251.6,000 in commissions.

“At least five of these investors were clients of Prosperity,” the SEC said.

The SEC also found that Butler and his sales agents transferred at least $ 11.9 million via feeder funds to a company that manages life-settlement portfolios from May 2015 to at least December 2020. The SEC said that Butler never disclosed “that she was subject to a 2016 Washington Cease and Desist Order alleging lifetime sales fraud in the state.

Butler says on her personal website that she “shunned mainstream financial products such as stocks, bonds, savings accounts, and CDs in favor of alternative investments, private lending, and insurance strategies- creative lives outside the typical financial planning “box”. ‘

Investopedia named her one of the “Top 100 Financial Advisors” in 2019 and 2020. These rankings are based on “the impact and quality of their published work, public appearances and online follow-ups,” according to Investopedia, which notes also that he does not endorse those he classifies.

Butler relinquished his controlling stake in Prosperity Economics Partners in 2019, the SEC said. The company is no longer registered as a RIA.

Butler is the host of “The Prosperity Podcast” which describes itself as “Produced by Prosperity, Inc., a Registered Investment Advisor”. The show is co-hosted by Spencer Shaw, who runs a podcast production company called PodKick Media. New episodes of the show continue to be released; last week’s episode was about annuities.

She has also written or co-authored several books, including the 1999 title “Busting the Real Estate Investing Lies”.

You can read the full SEC command here.

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