News
Open House Day
Saturday January 22, 2005
W.P. Griffin Inc. is planning an Open House Day on March 9th, 2005. Stop in anytime between 9am - 12 noon. All potato industry counterparts & associates are invited to view our newly renovated packaging facility. Local residents of Elmsdale and area are especially invited to stop in for a visit and view our newly renovated packaging facility. Please mark this day in our calendar and we look forward to seeing you. Thank You, Peter & John Griffin
DONATES TO HOSPITAL EQUIPMENT FUND
Friday January 21, 2005
The Western Hospital Equipment Fund is still underway with the $300,000 goal nearing completion. W.P. Griffin Inc. was the most recent contributor presenting the second installment towards a three-year pledge of $2,500. Making the presentation are company owners John Griffin (left) and Peter Griffin (middle). Fundraising campaign worker Jean Cahill (right), is representating the Western Hospital Foundation in accepting the cheque.
W.P. Griffin Inc. Announces Wash Plant Modernization Project
Monday October 11, 2004
W.P. Griffin Inc. Potato Wash Plant in Elmsdale will re-open in January after receiving major renovations to the building and upgrades to the packaging line. John and Peter, co-owners of the family business, are excited to see thier business move forward. They are planning to build on the companies new speciality products such as the Microwave Ready, 3 Baker Tray Pack and Red & Yellow Baby Potatoes. An Open House Day is planned for the March 9, 2005 for the general public.
W.P. Griffin Inc. Donates New Uniforms
Tuesday August 31, 2004
The Alberton Boys Squirts softball team is sporting new iniforms, thanks to the sponsorship of W.P. Griffin Inc., and other businesses and individuals from the area. John Griffin (left), representing the Elmsdale-based company, meets with team members dressed to the hilt during a recent game. His son Colton Grififn (at his side) is one of the players on the team. He joins Logan and Brandon Graham, who went door-to-door collecting $205 to help with the major purchase. Dale Smith) second from the right) also assisted by phoning local businesses for sponsorship. Noreen Profit (right) is team coach for the summer. Other contributors were Hutt Brothers, Fishermen's Net, CIBC, Eastern Atlantic, Saunder's Variety, Home Hardware, Barbour's Esso and W.P. Griffin Inc.
Spud industry sees low-carb diets fading
Friday July 16, 2004
JACKPOT, Nev. The U.S. potato industry may soon be able to say good riddance to the low-carb diet phenomenon. Low-carb diets such as Atkins and the South Beach Diet appear to have peaked in popularity, a potato industry representative told Idaho growers last week. We are going to see these in the rear-view mirror after awhile, Linda McCashion, vice president for public relations for the U.S. Potato Board, assured Potato Growers of Idaho at the group summer meeting. Estimates vary as to how long the low-carb diet craze might last. Some trend watchers have estimated that the phenomenon is in the second year of a four-year cycle. I think we're past the peak, McCashion told Idaho growers. People have been drawn to low-carb diets because they are looking for a quick fix, she said. The truth about carbohydrates and nutrition may appear boring compared with the excitement generated by the low-carb diets, McCashion said. Industry officials don't deny that there's an obesity crisis, but they vigorously deny that spuds are a major contributor. The industry has aligned itself with more traditional diet approaches such as Weight Watchers, which emphasize a balanced diet, smaller serving sizes and exercise. The national board launched a Healthy Potato campaign earlier this year in an effort to set consumers straight. The campaign points out that a 5-ounce potato contains just 100 calories and 9 percent of the total recommended daily value of carbohydrates. The industry is also trying to get out the message that spuds are a good source of vitamin C, potassium and dietary fiber. A 5-ounce potato provides 45 percent of the total recommended daily value of Vitamin C and 21 percent of the daily value of potassium. The board has recommended that shippers double the size of the nutrition label on bagged potatoes to emphasis those and other key nutritional points. We still feel that we need to keep that nutritional label in front of people, McCashion said. An estimated 10 million to 24 million Americans are following some type of low-carb diet. That may seem like a lot of people, but low-fat diets of the past have actually drawn a much bigger following, McCashion said. Low-carb diets differ from each other slightly, but they all have some things in common, she said. They all claim that carbohydrates put the weight on, and they provide quick weight loss, McCashion said. What the low-carb advocates aren't saying is that dieters tend to put much of that weight back on after a year, she said. Over the long term, reducing fat rather than carbs is much superior for weight loss maintenance, McCashion said. By DAVE WILKINS Idaho Staff Writer Dave Wilkins is based in Twin Falls, Idaho. His e-mail address is cappress@cableone.net.
Sobey's Announces the Launching of the 'Griffin' brand Microwave Ready Potato
Thursday April 1, 2004
Sobey's has announced the launching of the 'Griffin' brand Microwave Ready Shrink Wrap Potatoes in Atlantic Canada. Sobey's is also planning to launch the 'Griffin' brand 3 Baker Tray Pack in early May 2004. W.P. Griffin Inc. has been a loyal supplier of PEI potatoes to Sobey's for over 35 years. Other 'Griffin' speciality packs include the 5lb Restaurant Style Baking in an attractive mesh bag. W.P. Griffin Inc. is also the proud supplier of 'Bud the Spud' brand potatoes available in 5lb, 10lb & 20lb paper bags.
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