Chef Gene Gonzalez Shares Delightful Cooking Secrets and Family Dishes

Internationally renowned Chef Gene Gonzalez cooks up traditional favorites and sumptuous innovations with a King Sue twist at his flagship ancestral home turned restaurant for King Sue’s Pre-Holiday Media Lunch on 4 September, Wednesday, at Café Ysabel, 175 M Paterno Street, San Juan, Metro Manila.

Chef Gene, who opened Café Ysabel at 23 and is now president of the pioneering Center for Asian Culinary Studies, pays tribute to King Sue products which have been a staple fare on the dining table as well as in his kitchen. “King Sue has been there at home ever since,” shares the author of “Cocina Sulipeña” and many other cookbooks.

He’d wake up to King Sue bacon for breakfasts as a student, enjoy Chinese ham during holiday festivities with the family, and rely on Chinese sausage for his Asian cooking and for his culinary school. “I also like their dried pork feet, which goes into my Spanish cooking and to my superior stock that gives my Chinese dishes authenticity,” he reveals.

“Rather than glaze a ham, you can braise it in a mix of vegetables and wine and the broken down vegetable puree acts as the sauce,” he confides. King Sue products are not only popularly available and dependable, they are also very versatile. “The dried pork feet are truly excellent for beans, fabada, and stews along with Spanish chorizos for Filipino-Spanish combinations.”

“The King Sue burgers can be redone with herbs to create meatball, while the luncheon meat has hundreds of applications as fillings for Vietnamese and German cooking,” enthused Chef Gene. But the best part of this, however, is that King Sue having withstood the test of time and changing markets, is also very reasonably priced for such top quality.

Hobby cooks and consultant could readily resort to King Sue when their or their client’s budgets get a bit tight so as to avoid sacrificing taste and flavor. Thus, the only Ten Outstanding Young Men Awardee for Culinary Arts, advised homemakers, chefs, and restaurateurs:

“Before you think deli items, take a second look at your King Sue products because they have great applications for reasonably priced ingredients with good quality.”

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Indeed, King Sue is synonymous to quality. As a fifth generation business started in 1930 by Mr Cu Un Kay who began by selling whole leg Chinese hams in Chinatown. “The name comes from King, meaning ‘royalty,’ and Sue, meaning ‘small,’ shares Mr Richie King, VP for Marketing, “because my grandfather who is small in physical stature, has big dreams for his family.”

Thus, after 89 years, King Sue, which was incorporated in 1970, has diversified from whole leg hams to sausages and cold cuts to other meat products. “Today, the company boasts of a variety of quality meat products, ranging from traditional hams to smoked bacons and sausages, as well as traditional favorites tocino, longganisa, and sisig,” adds Mr King.

King Sue, however, continues to step up its game by reaching further into the high-end and more health conscious market. In 2019 it launches its Kaiser Deli Brand, which offers ultra-premium sausages, bacons, and hams for the most discriminating clients. All King Sue products are both GMP and HACCCP certified.

Maintaining quality and supplying the market demand are easy for the King Sue because everything’s made in house using state-of-the-art German equipment. “But, even with these high-tech machinery, preparation for the Christmas season starts in August for the whole bone Chinese hams,” confessed Mr King. “It takes a month to properly cure whole bone, which still needs to be smoked then cooked. It takes patience to perfect them.”

Major supermarkets—SM, Robinson’s, and Puregold—as well as hotels and restaurants from La Trinidad, Metro Manila, through Bicol carry King Sue products, which are distributed nationally through distribution partners.

“King Sue moves forward in 2019 with another milestone on top of its high-end line,” opens Ms Romana Go, VP for Human Resources, “by slowly converting to merit-based management. Although the company remains a family business, we’ve started hiring outside employees for key management positions—Of course, the recipes from our grandfather and the tradition of making hams remains a family secret.”

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Chef Gene Gonzalez, who is the consultant responsible for the success of some 60 food establishments/businesses and a member of the London-based International Wine and Food Society, has personally witnessed the versatility of King Sue for all occasions and cooking needs.

Thus, Chef Gene’s world-class expertise and impeccable taste shares with us one of the secrets of his delicious traditional dishes at home, innovative meals at Café Ysabel, and creative recipes for the Center for Asian Culinary Studies: King Sue’s Chinese ham, bacon, and dried pork feet along with a delightful array of new meat products!

Every kitchen will surely take on a new level with by having King Sue as its old reliable partner for its meat needs. Without a doubt, King Sue products are as good for the holiday table as they are for exciting everyday meals, special dinner spreads, and catering needs not just this Christmas but through the years to come!

Ligo celebrates 65 years in the industry

For generations, Ligo Sardines has been a part of the Filipino household as a staple klasik that brings back memories of coming home and sharing a meal with loved ones. For its 65th anniversary, it brought together brand partners and friends from the media for an intimate gathering to celebrate its milestones.

“We are proud to be part of the household of many Filipino families here and abroad. As we move toward our seventh decade in the industry, we are excited to bring new innovations and products that will be part of the memories of future generations,” shares Ligo Vice President of Production Mikko Tung.

Ligo began in 1954 when Gregory Tung, Sr. opened A. Tung Chingco Trading, the exclusive distributor of Ligo products in the Philippines. The company partnered with Liberty Gold Fruit Co., Inc. in California, but put up its own cannery in 1980 to manufacture its goods and meet growing demand.

It expanded its products, offering mackerel, squid, corned beef, meatloaf, and tuna flakes. It also offered variants on its line of sardines, such as Gata, Spanish, Extra Hot, Kaldereta, and Afritada, and more. It quickly became a global phenomenon, and began exporting to the United States of America, Europe, Asia, and the Pacific Rim.

Ligo is currently run by the third generation of Tungs, who are working together to strengthen its commitment to putting quality first. Mikko Tung is joined by his brothers Mark, who oversees sales and marketing, and Macky, who handles advertising and promotion.

The celebration featured the Klasik Museum, where guests traveled back through time to reminisce the brand’s past, including its variants, old commercials, and print ads. They were also introduced to the brand’s 65th Anniversary visual, which represents its years in providing delicious flavors and excellent quality. Its retro art style is a reminder that indeed, “Walang Kupas ang Klasik.”

Tung also shared the success of the “Lami Ligo” campaign in Mindanao, which featured brand ambassador Tom Rodriguez and a popular local dish, Odong noodles with Ligo sardines. He also announced the success of the newly launched variant of Sriracha sardines, which became an instant favorite among consumers. The evening capped off with the unveiling of Ligo’s new and exciting product variants: Calamansi, and Fried Sardines in Oyster Sauce and in Portuguese Style¬, which will all be available in September; and Tuyo, which will be launched by the end of the year. Another highlight of the evening was the introduction of Carla Abellana as the newest brand ambassador.

Ligo Vice President for Advertising and Promotion Macky Tung expresses that “the brand welcomes new members, products, and variants to its family. Ligo still stays true to the promise it made 65 years ago: to provide quality sardines that will continue to become a Klasik in every Filipino household.”

Get your all-week baon with Jack ‘n Jill My BFF (Baon Favorites Forever)

It’s that time of the year again when kids look forward to new school supplies, seeing their school friends, and fun new activities in class. While it means that their happy days of summer vacation are over, nothing beats reuniting with their old playmates and making new friends during back-to-school season.

For the parents, it’s time to get busy again getting your children new school supplies, ironing their uniforms, and going grocery shopping each weekend for their baon. Although that might seem like a lot of work, there’s no need to fret as you may just find your kids’ newest BFF during recess. With Jack ‘n Jill’s assortment of cakes and biscuits, there’s never a dull moment for your little ones on any day of the school week.

Magical Mondays with Magic Chips

Get rid of the summer blues and have your kids welcome the school year with excitement through a pack of Magic Chips. This savory and crunchy baked treat has the power to transform any ordinary Monday morning into something magical and is the perfect baon to jumpstart the school year.

Celebrate every day with Quake Overload

Back-to-back classes can get really tiring for the kids. However, you can instantly lift up their spirits by turning every day into a celebration of achievements – both big and small. With Quake Overload Mocha Butter’s layers of delicious butter cake, delectable mocha filling, and yummy chocolate drizzle, your kids will have the energy to go forth and conquer any challenge.

Midweek sweet treats with Dewberry

Hard work must always be paid off with a delicious treat. Reward your kids with this extra indulgent cream-filled cookie sandwich whenever they finish their homework early or make their own beds. Remember, it’s the little things that count. You can switch things up and surprise them by packing different flavors of Dewberry in their lunch box. They deserve it!

Create special bonds with Presto Creams

School isn’t just about learning new things. It’s also about starting new friendships and creating memorable experiences. Teach your children the value of sharing by putting an extra pack of Presto in their bags. Since these well-loved yummy, peanut butter cream-filled cookies are best enjoyed with a buddy, your kids will easily be making new friends in no time!

Fuel creativity and imagination with Jack ‘n Jill Knots

Arts and crafts is one of the best ways to bring out your child’s creative skills and resourcefulness. Inspire them to explore beyond their imagination and create their own adventures with Jack ‘n Jill Knots. These crunchy sweet-coated pretzels come in cute shapes and assorted flavors, making them the perfect snack partner to get those creative juices flowing.

Fun Fridays with the chocolatey Cream-O

End the school week on a high note by treating your kids (and yourself!) to the luscious chocolate cookie sandwiches of Cream-O! A week’s worth of work and activities is enough excuse to indulge all your sweet tooth cravings. Just a bite into this biscuit will fill your Fridays with good vibes and make you and your children’s choco-loving hearts skip a beat!

Weekend playtime with Wafrets

Weekends are made for spending time and hanging out with family and friends. Whether it’s in your plans to binge-watch favorite family flicks or play board games with your kids, it’s always a good idea to pair these family activities with Wafrets snacks. This winning combination of crunchy wafers and delicious cream filling will definitely make family time incredibly more enjoyable.

Make every day of the week extra fun for your kids with Jack ‘n Jill’s biscuits and cakes. With its new My BFF (Baon Favorites Forever) Bundle, you can take your pick from the variety of baon combinations available. Get them at your nearest Puregold, Robinsons, Shopwise, Waltermart, Gaisano Grand, and NCCC branches nationwide starting this June.

Unique Pinoy specialties highlighted in Solane Kitchen Hero Chef’s Edition #SolaneKitchenHero

Solane, the leading LPG solutions brand, launches its grandest culinary competition yet. Solane Kitchen Hero Chefs’ Edition is the first-ever cooking competition that aims to discover the next big name in the culinary world. This regional-to-national cooking tilt will go from north to south, and across 16 regional stops in the country to recognize a new generation of talented chefs.

“We believe that the Philippines has some of the best and most talented chefs in the world,” says Isla LPG Corp. CEO Ruben Domingo. “Through the Solane Kitchen Hero competition, we aim to recognize these chefs who are vital in bringing Filipino cuisine to the world stage. At the same time, we are on a quest to explore and highlight Filipino specialties that are unique to our provinces.”

For this one-of-a-kind cook-off, participants must be Filipino professional chefs with at least three (3) years of kitchen experience gained locally or abroad. They must be currently employed as a professional chef in a hotel, restaurant, or any food service establishment.

The competition will comprise of two (2) rounds. Round one will be the regional competition where contestants from the different provinces per region will compete to determine who a¬¬¬mong them will represent their region in the national competition. Round two will be the semi-finals and grand finals where all regional champions will cook-off to find out who among them will be hailed the champion of Solane Kitchen Hero Chefs’ Edition.

The culinary creations will be judged by renowned chef and Solane Kitchen Hero ambassador Chef Sau del Rosario and bestselling author and Solane Kitchen Hero competition director Nancy Reyes-Lumen. It will be based on the following criteria: 50% featured ingredients and 50% originality and creativity. The competition will conclude on September 7, 2019 at Eastwood City, Metro Manila.

The winner of Solane Kitchen Hero Chefs’ Edition will take home P100,000 and will embark on a culinary trip to Japan with customized stops at different food and drink destinations. This exciting cooking contest is made possible with the support of dynamic organizations and brands championing the same passion for cookery in the country. STI serves as their official school partner while Midea is a co-presenter. Major sponsors are Masflex, Jolly, Jolly Heartmate Canola Oil, Dona Elena, and Dona Elena Al Dente. Minor sponsors are King Sue, Ajinomoto, Philtranco, Fastcat, Chef’s Garb, and National Bookstore.

To know more about Solane Kitchen Hero Chef’s Edition, visit Solane’s website www.solane.com.ph and Facebook page https://www.facebook.com/solane.ph/

Celebrating an Occasion at Casa Corazon Resort

This coming May 4, 2019, there would be an event to soon-to-be-weds where they can attend a mini bridal fair and grand food tasting from 2:00pm – 6:00pm. It would be a one-stop-shop expo where everything you need is already here.

The said event will showcase different theme set up, new bridal gown designs and free trial make up. They will also be giving freebies and on-the-spot booking. This will be held at Casa Corazon.

Casa Corazon Resort is located at #77 Lemery, Batangas near the Calaca-Lemery border.

For those who are interested, you can register on the following:

Contact No: 0925.389.2888; 0917.450.1887
Email Address: cateringmeer@gmail.com

For more details, you can check also their:

Website: www.meercatering.com
casacorazon.eventsplace@gmail.com
Facebook Page: www.facebook.com/meercatering
https://www.facebook.com/casacorazoneventsplace/
Intagram Account: @cateringmeer

Breakfast just got delightfully better!

Breakfast is indeed the most important meal of the day and is a must especially for people who want to start their day, in the best possible way. The morning meal provides not only the fuel but also supplies the necessary nutrients needed for a productive day ahead. In fact, studies have shown that people who eat breakfast are more likely to meet their overall nutritional needs for the day, than those who opt not to.

What not too many people know though is that eating, whether for breakfast, lunch, or dinner, in a relaxed and quiet ambience, especially in the morning, is equally as important, as it sets the tone for the rest of the day. Wouldn’t it be great to eat in a quiet and serene restaurant rather than at a noisy one? Having the perfect ambiance really does affect how diners eat. In the right kind of atmosphere, customers feel comfortable and enjoy their meal even more.

At Conti’s Bakeshop and Restaurant, a meal is more than just a meal. The restaurant prides itself for its well-known ambience, where eating is in itself, an experience. Its regulars would attest to just how they enjoy their meals even more, simply because they can, sensory-wise, see, hear, and smell what they are eating, as well as, enjoy a decent conversation with friends, family, or a professional colleague.

After 22 years of culinary excellence, Conti’s Bakeshop and Restaurant continues its passion to create and serve delectable food, reminiscent of the convenience and comforting warmth in one’s own home. In its latest additions to its already long line of customer favorites, Conti’s Bakeshop and Restaurant, has recently unveiled its newest food offerings, with the Filipino appetite in mind.

“Filipinos, myself included, enjoy a hearty breakfast meal of rice, viand, egg, and atchara. Growing up in a family where we savor eating together, I would always enjoy the smell of fried rice, eggs, and different types of viands, every morning. It was always an experience that I look forward to,” said Michael C. Martinez, Business Development & Marketing Director, of Conti’s Bakeshop and Restaurant.

Set to titillate the Filipinos palate even more are four new additions to the restaurant’s well-loved favorites:

Bacon Bagnet – Homemade pork belly slices naturally-cured and crisped to perfection, with sweet and salty sauce, served with garlic rice, eggs, and atchara.

Classic Skinless Longganisa – Deliciously sweet and yet still savory skinless longganisa, served with lemon, eggs, and atchara. A classic Conti’s recipe!

Salmon Belly in Olive Oil – Norwegian salmon belly strips in seasoned olive oil, served with lemon rice, eggs, and pickled ubod.

Croque Madame – Meaty slices of Conti’s homemade ham roll, in between toasted brioche, topped with sunny-side-up egg and hollandaise sauce, served with potato shoestrings, perfectly complimented with a cup of fresh fruits.

The four new breakfast items are in addition to Conti’s Bakeshop and Restaurant’s already wide array of all-day breakfast favorites, as well as other sumptuous dishes.

Conti’s Bakeshop and Restaurant continues to grow and now has 22 branches in Luzon. Expect even more surprises this year and in the years to come.

Conti’s Bakeshop and Restaurant

Since opening its doors to families and friends in Parañaque in 1997, Conti’s Bakeshop and Restaurant has created and shared memories of togetherness to people who have come to love our wide selection of products, including our signature dishes such as the Baked Salmon, Chicken Pie, and the well-loved Mango Bravo.

With the joy and satisfaction of every guest who walks into our stores in mind, this food haven, which began as a simple family restaurant, now brings the familiar feelings of home and carefully prepared products to thousands of homes across the country through continuous product innovation and service expansion.

Conti’s Bakeshop & Restaurant today extends its commitment to hospitality and culinary excellence in 10 communities, serving more than 150 sought-after dishes by guests who, over the years, have helped write our story of inspiration and success.

We are committed to make every guest experience memorable and to continue sharing our story in every product we create and serve.

Young culinary talents shine anew in Jolly University Year 5 Grand Cook-Off finale

Immense culinary prowess and kitchen showmanship by the most promising campus bets in the country shone the brightest at the successful finale of Jolly University (JU) Year 5 Grand Cook Off held at the St. Scholastica’s College in Manila last March 15.

The culinary competition among the top 20 elite finalists focused on elevating one’s culinary passion and recreating everyday dishes with this year’s theme “Innovate. Create. Share.” JU Year 5 is aimed at testing the kitchen skills and creativity of challengers in coming up with their best dish creations under the modern Filipino and fusion categories. The Grand Cook-Off attracted hundreds of culinary and HRM college students from campuses all over the metro and nearby locations.

The top 20 finalists are: Richmond Suntay (University of Sto.Tomas), Jericho Pareja (Lyceum of the Philippines University-Manila), Jenald Pascual (NCBA Fairview), Phoebe Punzalan (CEU-Makati), Zire Oliver Romero (Lyceum of the Philippines University-Manila), Andrea Marie Saclao (Lyceum of the Philippines-Manila), John Phillip Brocoy (Emilio Aguinaldo College), Moeko Shinshi (San Juan de Dios Educational Foundation Inc. College), Jesch Bodano (Far Eastern University-Manila), Tyrone Lemuel Ty (University of Sto. Tomas), Rafael Imalay (NCBA Fairview), Camille Dizon (Metropolitan Medical Center College of Arts, Sciences, & Technology), Ma. Trixia Joyce Sevilla (St. Scholastica’s College-Manila), Patricia Ong (Chiang Kai Shek College), Dustin Ryan Agoncillo (Metropolitan Medical Center College of Arts, Sciences, & Technology), Ria Daniel Arugay (San Sebastian College Recoletos), Daryanne Chanel Yongco (University of Sto. Tomas), Eduard Vargas (Earist), Pauline Galang (Manila Tytana Colleges) and Janzel Dayag (St. Joseph College Quezon City).

This year’s sole grand champion took home fifty thousand pesos (P50,000) worth of cash and prizes.

“A successful program takes time to build. While we envisioned JU’s success, we are still overwhelmed by how it sparked the flames of curiosity, creativity, and the cooking abilities of so many students in the past five years. JU indeed has grown to become a long-running program that is greatly supported by the academic communities as well as partners from various industries. By doing so, everyone took part in making the program thrive dynamically throughout the years,” Lucio Cochanco, Jr., President of Fly Ace Corporation, commented.

“We are really excited for Year 5 of Jolly University. It’s great to see a new batch of talented and very promising campus culinary talents going all out as they presented to us their innovative modern renditions of Filipino classics and fusion recipes,” said Abigail Ng-Reyes, AVP for Marketing of Fly Ace Corporation.

As to how the JU program is different from other culinary competitions hosted by food brands or organizations, Ramon Daez, General Manager of Fly Ace Corporation, said that “Jolly University has grown to become a prestigious campus-wide cooking competition that’s deeply committed in harnessing young students’ talents in cooking, pushing their creative boundaries as they come up with a prize-winning dish entry. It also promoted out-of-the-classroom learning experiences, the sharing of industry-ready culinary skills and techniques while also teaching the values of leadership, cooperation, professionalism, and creative showmanship.”

“Besides the prize and fame, another unique aspect of JU is that it creates and supports youth role models. Past JU grand winners become influential role models to fellow students, and as ambassadors of a homegrown food brand that is proud to help empower the youth through cooking. For participants, the program acts as a learning platform and vital stepping stone to their career paths as future food industry entrepreneurs and culinary professionals,” Geetan Raghani, Associate Product Manager for Jolly Food Line added.

For Year 5, greater social media engagement was achieved via the Golden Ticket mechanics wherein two of the chosen top 20 JU finalists can advance immediately to the final round during the cook-off. The two contestants who automatically earned the final slots are Richmond Suntay of UST for whose dish photo garnered the Most Likes and Shares on FB and Ria Arugay of San Sebastian Recoletos for the Most Jolly Canned Vegetable Product Labels Collected.

A program that began in 2013, JU encourages diversity as well as collaboration across and beyond academic borders while effectively transferring key skills to talented young students. Serving as a springboard to prepare aspirants in their future careers, the highly successful campus-wide competition nurtures cooperative relationships among students and institutions in promoting culinary excellence and food business innovation in the Philippines.

Here are the winners of the Jolly University Year 5 Grand Cook Off.

• Grand prize winner: Tyrone Lemuel Ty of University of Santo Tomas.
Winning entry: Hainanese Chicken Binakol Noodle Soup (mushroom & young corn stuffed chicken roulade with egg noodles, vegetables and coconut shreds in creamy coconut broth)

• 1st runner up: Richmond Joseph Suntay of University of Santo Tomas
Winning entry: Shepherd’s Rendang

• 2nd runner up: Patricia Ong of Chiang Kai Shek College
Winning entry: Thai Pork Mushroom Longganisa, Suman with Crispy Shallot-Garlic Latik and Coconut Cream Foam served with Fried Egg and Green Mango Salad

Jolly University Year 5 Grand Cook-Off is made possible with the support of event sponsors: St. Scholastica’s College, Masflex, Fujidenzo, Whirlpool, Tecnogas, UCPB, Jolly Cow, Lotus Biscoff, Doña Elena, May Sparkling Grape Juice, and Good Life.

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About Fly Ace Corporation. Fly Ace Corporation is one of the leading food and beverage consumer goods companies in the country today. Propelling limitless multiple-category growth by bringing the best of the world closer to Filipino consumers, Fly Ace Corporation’s portfolio of food and beverage products includes house brands and exclusively distributed brands. To learn more about Fly Ace, visit http://www.flyacecorp.com.

About JOLLY. JOLLY is a canned fruits and vegetable line marketed and exclusively distributed by Fly Ace Corp. For more updates, visit jolly.com.ph or like its official Facebook fanpage or follow via Twitter and Instagram (@jollyeatsph).

Eight Magical WaysThat Could Transpire your 2019

No matter how good or bad 2018 had been, there’s no denying that we all want something magical to happen this 2019. We’ve got high hopes for the new year to be full of unbelievably amazing surprises in all aspects of our lives — love, family, career, and more. Here are 8 things that are on our bucket list!

Swertehin sa seat sale

Be part of the seat sale abangers club and grab every opportunity to explore new places at really cheap prices! Who knows, with all the travel you’ll be doing this 2019, you might even get bumped up to Business Class on one of your many flights!

Getting noticed by your all-time favorite artist

Seeing your favorite artist perform live is an out-of-this-world experience. But if there’s anything that will make the experience more magical, it’s that you could be one of the few fans they reply to on social media after all your crazy Instagram stories during the concert!

Getting that big promotion

Let 2019 be the year you go the extra mile in the career you are pursuing. Your out-of-the-box thinking, determination and hard work will definitely not go unnoticed. You might even be in the running for a work promotion or receive the Employee of the Year award!

Surprising your parents by learning how to drive

Tired of waiting forever to book a ride? Maybe it’s high time you learn how to drive. It’s a skill worth learning and can even help you rack up pogi points! Plus, imagine surprising your parents one day by picking them up from work in your brand new car. Their reaction will be one you’ll treasure forever!

Conquering your fear during an out-of-town trip

No one ever really knows what can happen during an out-of-town trip, especially one without a fixed itinerary. Your friends might just sign you up for parasailing or cliff-diving without knowing your fear of heights. But if it’s an opportunity to conquer your fears, then you should take them! Surprise yourself by taking that leap of faith!

Finding that winning business idea from your passions

Remember that thing you’ve always wanted to do but never had time for? Be sure to make it happen this 2019! Find time to work and develop your ideas for your passion projects and bravely introduce it to the world. Customers will definitely come, and there might just be an unexpected investor who will want to partner with you and help your business grow.

Mapansin ni crush

Hey, it’s possible! If you haven’t been in luck for the past year (or years), it’s time to turn that all around with your newfound confidence and charm. Who knows, with the number of people trying to get your attention, you might even meet “The One” who will sweep you off your feet with romantic dinners for two, or even a fun and relaxing daytrip to the beach!

Bringing a little magic to those in need

We all need a little magic in our lives. Doing something as simple as donating pre-loved clothing or giving food to the poor you always see outside of your office can make a huge difference. There’s nothing more magical than being able to help out, and if you believe in good karma, your goodness will always come back to you tenfold.

These unbelievably magical moments don’t always come by, but it doesn’t take much for them to happen either. Whether it’s something as big as meeting your favorite band or as simple as sharing Magic Crackers with family and friends, amazing surprises await you.

Spread some Magical Moments by sharing Magic Crackers with those you love especially as we enter the new year. All it takes is your favorite Magic Crackers and, who knows, lightning may strike to signal that magical moment!