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Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability

Nén Danang Awarded 2024 MICHELIN Green Star for Sustainability

At the prestigious MICHELIN Awards Ceremony held at the InterContinental Hotel Saigon, a notable achievement was celebrated within the realm of sustainable gastronomy: Nén Danang, a pioneer in Vietnam’s fine dining scene, was honored with the 2024 MICHELIN Green Star for Excellence in Sustainability. As the first Vietnamese restaurant in the world to be recognized, as well as the first in Vietnam, this accolade underscores Nén’s commitment to innovative and environmentally conscious practices that set a benchmark for the industry.

The Michelin Green Star, a prestigious annual award, celebrates restaurants leading the industry in sustainability. Highlighting establishments that uphold rigorous ethical and environmental standards, this accolade recognizes those who collaborate with sustainable producers and suppliers to minimize waste and reduce or eliminate plastics and other non-recyclable materials. To date, only 540 restaurants worldwide have earned this honor, offering dining experiences that not only exemplify culinary excellence but also demonstrate exceptional eco-friendly practices. These restaurants serve as beacons of inspiration for both enthusiastic foodies and the broader hospitality industry.

Nén Danang, under the visionary leadership of Chef Summer Le and her partner Leon Le, has been instrumental in redefining what it means to dine sustainably. With a culinary philosophy deeply rooted in the principles of ethical and environmental stewardship, Nén sources 99% of its ingredients locally, including from its own farms, thereby supporting Vietnam’s local economies and artisans while minimizing environmental impact. This approach not only ensures the freshest ingredients but also fosters a strong connection with the community and the natural world.

The restaurant’s Sto:ry Menus exemplify this ethos, merging rich Vietnamese traditions with inventive dining experiences. Each dish is a celebration of nature and a narrative of culture, crafted to offer a multi-sensory delight that evokes emotions ranging from joy to nostalgia. Notably, their Sto:ry Menu #5 is a zero-waste venture that transforms everyday ingredients, such as eggshells into noodles, showcasing an innovative approach to sustainability.

The core of Nén’s culinary identity lies in its commitment to ‘Conscious Vietnamese cuisine.’ The restaurant’s ethos—origin, aesthetic, intention, balance, emotion, and presence—guides its culinary choices. Each aspect, from the sourcing of ingredients to the final presentation, is thoughtfully curated to enhance the dining experience, making every meal an event of conscious consumption and enjoyment.

Nén’s unique approach to cuisine also reflects in its name, derived from a humble but flavorful ingredient found in Central Vietnam’s kitchens. This reflects the restaurant’s philosophy: finding potential in the overlooked and elevating it to something extraordinary. It’s about transforming simplicity into splendor, turning each meal into an exploration of the hidden depths of Vietnamese culinary traditions.

Located next to Nén Farm in Da Nang, the restaurant serves as the flagship for a brand that is deeply invested in research and sustainability. Despite challenges like a temporary closure during the Covid-19 pandemic, Nén Danang reopened in 2023 with renewed vigor and a continued focus on its sustainable mission. This commitment culminated in receiving Vietnam’s first and only MICHELIN Green Star in 2024, a testament to its leadership in promoting a sustainable and ethically aware dining culture.

Through Nén Danang, diners are invited not just to eat, but to experience stories through flavors, where each dish serves as a dialogue between the chef and the earth, a narrative that continues to inspire both food enthusiasts and culinary peers around the world.

 

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Vegas Crowds Find New Flavor with Dancing Wines from Cynthia Russell, Lauren Russell

Vegas Crowds Searching for New Flavor Find it with Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.

The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.

Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines

Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma

Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.

For the full, un-edited conversation, visit our YouTube channel here.

Joe Winger: What is the most important message you’d like to share today?

Lauren Russell: I think one of them is dancing is art and art is life.

Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot. 

So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.

I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.

Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.

DancingWines

Source: WeAreDancing.com

Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.

And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.

Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek.  Can you talk about experience and what you learned from the restoration?

Cynthia: We lucked out.  It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine. 

We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world. 

Zinfandel grapes have been growing in this small region for over 150 years.

It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old. 

There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.

We never intended to make wine and yet we were scared to let this history and heritage die. 

So we took classes and tried to figure out, can we make wine?

It’d be such a shame to let this history go in this special place. 

We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate. 

Then we launched from there. 

DancingWinesSonoma

Source: WeAreDancing.com

Lauren:  We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new. 

She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.

I’m always pushing the other direction. We always land somewhere in the middle. 

You’ll see that in the brands, it has really playful branding and packaging.  But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.

It creates a better product and brand for us because we get to cater to both audiences.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: You have a collection of sensory brands.  Can you talk about what that collection is, what inspired the idea, and what we should be looking for?

Lauren:  All of the products have been and will be inspired by the backdrop of the vineyard. 

When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.

We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone. 

Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.

We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.

Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak. 

Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.

This is so distinct and unique and just elevates your experience of being there. 

We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.

We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: What are both of your backgrounds outside of wine?

Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent. 

After school, I worked at a lot of businesses in marketing.  Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol. 

Then during COVID, I got my MBA at Columbia.  We all got this massive reset of our priorities.  I come from an entrepreneurial family.  This opportunity arose 

Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas.  I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities. 

I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.

I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.

I went back and got a doctorate at Columbia in organizational leadership.

I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world. 

So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Joe Winger: Let’s talk about your wines.

Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.

It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us. 

We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.

We’re still learning our land and learning from it. 

We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed. 

One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter. 

Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.

They’re obviously all Zinfandels in their expressions, but they’re all quite different. 

People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool. 

But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.

Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.

We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street. 

That’s really trying to address the changes consumer changes.

Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.

2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.

The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.

Our 24 Rosé will come out in March.  The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The  pétillant naturel will probably be launching at about the same time as the rosé

DancingWinesSonoma

Credit: https://instagram.com/DancingSonoma

Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.

Joe Winger: Do you have a favorite wine and food pairing?

Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.

In terms of red, when I think of Zinfandel, it’s Thanksgiving foods.  It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.

Cynthia: Yeah, that resonates with me. 

We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops. 

A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.

[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.

Lauren:  It’s great with pizza. Pizza and a nice glass of Zinfandel

DancingWinesSonoma

Source: WeAreDancing.com

Joe Winger: What’s something magical about Sonoma that you learned through this journey?

Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.

We eat a burrito because we have terrible burritos in New York.

There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.

Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.

We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.

Lauren:  That’s what the idea of our products is too.  We have to bring people here in some way, differently than just having them taste the wine.

So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.

Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?

Lauren: We have our website, which is wearedancing.comWe also are on Instagram, which is at DancingSonoma

American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage

American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage

The American Film Market® (AFM®) is set to raise the curtain on its 45th edition and first-ever show in Las Vegas next week with Exhibition space sold out and Buyer and Attendee registrations running strong with participants confirmed from 80 countries.
AFM24 will run over six days, Nov. 5 – 10, 2024 at Palms Casino Resort in Las Vegas. The move to Las Vegas was announced by the Independent Film & Television Alliance® (IFTA®) and its Board of Directors in March 2024.
This year, AFM will host Market activities in a single location at Palms, including Exhibit Space, 200+ AFM Screenings at the Palms’ Brenden Theatres, and The AFM Sessions.
Physical Exhibition space for Market sold out last month and AFM will open with 286 sales, production, and distribution companies, along with international trade organizations, film commissions, and national umbrella stands from 34 countries. Exhibitors include A24, AGC Studios, Altitude Film Sales, Anton, Arclight Films, Bankside Films, Beta Cinema, Black Bear Pictures, Blue Fox Entertainment, Capstone Global, Charades, CJ ENM, Cornerstone, Embankment Films Limited, FILMAX, Film Mode Entertainment, FilmNation, Gaumont, GOODFELLAS/Wild Bunch International, Gravitas Ventures, HanWay Films, Lakeshore, Lionsgate, Mister Smith, NEON, Odin’s Eye Entertainment, Pathé Films, STUDIOCANAL, , Toei Company, Trust Nordisk, The Veterans, Voltage Pictures, WME Independent, and XYZ Films, among many others.
Countries, including China, France, Germany, Italy, Romania and Thailand, will host dedicated Umbrella Stands showcasing national companies and producers. Exhibitor Offices and Meeting tables will be located in AFM’s designated hub, Palms’ Fantasy Tower floors 8-17, 25, and 26 as well as in Nove. In addition, LocationEXPO at AFM will welcome Film Commissions, Government Agencies and Production Service Companies from the U.S. and as far as Barbados, Italy, Japan, the Philippines, Saudi Arabia and Thailand.  LocationEXPO will be located in the Palms Ballroom on the 2nd Floor. View the full Exhibitor List.
Alongside the sales and licensing activity, LocationExpo and Screenings, The AFM Sessions presented by Wrapbook & Film Hawaii, will present 100 leaders, experts and influencers on 30 panels and presentations across two stages. A key attraction of this year’s Sessions, “The Innovators” will welcome two of the independent industry’s most prominent figures, Stuart Ford, Chairman & CEO, AGC Studios, and Sébastien Raybaud, Founder & CEO, Anton, to the stage Thursday morning, November 7 for engaging, one-on-one interviews with Jeremy Kay of Screen International and Scott Roxborough of The Hollywood Reporter, respectively.
Other Session highlights Include: (See the full schedule of AFM Sessions).
  
November 6:
 
From Local to Global: Developing Stories & Content for Worldwide Appeal – Main Stage
  • Matt Brodlie, Upgrade Productions
  • Katie Irwin, WME Independent
  • Matt Mueller, Screen International
  • Peter Van Steemburg, XYZ Films
Finding Gold: Discovering Captivating Narratives and Essential Story Ideas for Your Next Project – Main Stage
  • Miranda Bailey, Cold Iron Pictures
  • Karin Chien, dGenerate Films, Art & Action Productions
  • Phil Goldfine, Producer
  • Michele Kanan, Producer, Writer and Director
  • Michael Musante, Cherokee Film
Producing and Financing Films for Social Impact – Main Stage
  • Mary Aloe, Aloe Entertainment / Partners in Kind
  • Josh Harris, Peachtree Media
  • Jonathon Glucksman, Wondermind
  • Robert Rippberger, SIE Society
  • Jarnell Stokes, Stoked Bros. Media
Working with SAG-AFTRA as an Independent – View Stage
  • Olga Rodriguez-Aguirre, SAG-AFTRA

November 7
 
Finance I – Independent Film Financing in Today’s Financial Landscape – Main Stage
  • Jill Goldsmith, Deadline
  • Jon Gosier, Film Hedge
  • George Hamilton, Protagonist Pictures
  • Paula Paizes, Pressman Films
  • Miguel Palos, AGC Studio
Confronting Fear – Transcending, Challenging & Elevating the Horror Genre – Main Stage
  • Gregory Chambet, WTFILMS
  • Emily Gotto, Shudder
  • Tom Malloy, Glass House Distribution
  • Bob Portal, AMP
  • Priscilla Ross Smith, The Coven
November 8
Finance II: How to Choose a Location to Maximize Your Budget – Main Stage
  • Ryan Broussard, Wrapbook
  • Jeffery Greenstein, A Higher Standard
  • Andi Isaacs, University of Nevada-Las Vegas, Formerly Summit Entertainment
  • Simon Williams, Palisades Park Pictures
 
Black Culture at the Epicenter of Hollywood – View Stage
  • Kyle Bowser, NAACP Hollywood Bureau
Casting for Low-Budget Films – View Stage
  • Monica Kelly, CSA, Treadwell / Kelly Casting
  • Jennifer K.M. Treadwell, CSA, Treadwell / Kelly Casting
The Untold Realities of Global Film Sales: What’s Really Shaping Today’s Market?
  • Clay Epstein, Film Mode Entertainment
  • Tiffany Boyle, Ramo Law PC
  • Mimi Steinbauer, Radiant Films International
  • Brian O’Shea, The Exchange
November 9
AFM Pitch Conference: Mastering the Art of Pitching & Live Pitches – Main Stage
  • Cassian Elwes, Elevated
  • Lee Jessup, leejessup.com
  • Lorelle Lynch, AGC Studios
Killing It at the Box Office: How Cineverse’s Horror Sensation Won Opening Weekend – Main Stage
  • Chris McGurk, Cineverse
  • Lauren McCarthy, Cineverse
  • Thomas K Arnold, Media Play News
Maximizing Impact: Crafting Powerful Films with Limited Budgets – Main Stage
  • Paul Bales, The Asylum
  • Jeff Deverett, Producer
  • Efuru Flowers, Flourishing Films
  • Chris Gore, Film Threat
  • Max Woertendyke, Noble Gas Media
For More Information on AFM and to Register, visit: americanfilmmarket.com.
About the American Film Market® (AFM®)
The AFM is where the global film and television business comes to life every November. The only independently produced international sales market, hundreds of finance, production, sales and distribution companies and thousands of professionals from every segment of the industry, convene at AFM for six days of discovery, development, deal making, networking, marketplace discussions and world-class conferences. The AFM is produced by the Independent Film & Television Alliance® (IFTA®) and serves as the annual fundraiser for the association.
About the Independent Film & Television Alliance® (IFTA®)
IFTA is the global trade association for independent film and television production, finance, distribution, and sales companies. The organization represents the independent sector before governments and international bodies and provides significant entertainment industry services to independent companies around the world.

Superstar Chef “The Bear” Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries

Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”

Developed in partnership with chef and television star Matty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.

A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.

The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries

The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries

Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.

Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.

Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.

Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.

Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”

For more insights into the #TGISunday series, please visit pacificfoods.com/TGISunday.

About Pacific Foods
Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, MilanoMichael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visit www.campbellsoupcompany.com.

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