Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov
`ESTTA302446
`ESTTA Tracking number:
`08/24/2009
`
`Filing date:
`IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
`BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD
`92049421
`Plaintiff
`Sleeman Unibroue Inc.
`Roberta Jacobs-Meadway
`Eckert Seamans Cherin & Mellott, LLC
`Two Liberty Place, 50 S. 16th Street, 22nd Floor
`Philadelphia, PA 19102
`UNITED STATES
`rjacobsmeadway@eckertseamans.com
`Plaintiff's Notice of Reliance
`Roberta Jacobs-Meadway
`rjacobsmeadway@eckertseamans.com, csado@eckertseamans.com
`/Roberta Jacobs-Meadway/
`08/24/2009
`NOR - PUBLICATIONS - BEER AND MALTA (M0754936).PDF ( 83 pages
`)(4223238 bytes )
`
`Proceeding
`Party
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`Correspondence
`Address
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`Submission
`Filer's Name
`Filer's e-mail
`Signature
`Date
`Attachments
`
`

`
`I HEREBY CERT Y T A
`HIS CO RES ‘ I- NCE IS BEING TRANSMITTED ELECTRONICALLY TO THE COMMISSIONER FOR TRADEMARKS -
`
`
`http://estta.us
`«
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`BOX TTAB — NO FEE
`
`IN THE UNITED STATES PATENT AND TRADEMARK OFFICE
`
`BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD
`
`SLEEMAN UNIBROUE, INC.,
`
`Petitioner,
`
`v.
`
`ROYAL UNIBREW A/S,
`
`Respondent.
`
`Cancellation Nos. 92049421
`92049423
`
`I
`I
`
`NOTICE OF RELIANCE
`
`Honorable Commissioner for Trademarks
`P.O. Box 1451
`
`Alexandria VA 22313-1451
`
`Pursuant to T.B.M.P. §§ 704.02 and 704.08 and 37 C.F.R. § 2.122(e), Opposer hereby
`gives notice of reliance that it intends to rely on the following evidence:
`
`Copies of the following printed publications from newspapers, periodicals and journals
`available to the general public in libraries or of general circulation among members of the public
`or that segment of the public which is relevant to this proceeding to establish that “malta” and
`“beer” are manufactured, distributed and sold through the same channels of trade to the same
`customers.
`
`Description of Publication
`
`1.
`
`“Red Stripe Tags $7 on Beer Prices.” The Weekly Gleaner, June 4, 2009, Page 7,
`Vol. 1788.
`
`

`
`Chuck Sado, “Word of Mouth Raises Demand for Cuban Food; Island Nation’s
`Cuisine Is Underspiced Because of Revolution, Rations.” Chicago Sun Times,
`November 24, 2007, Page S4.
`
`Niala Boodhoo, “Eagle Brands Beer Distributor Doubles Its Case Volume,
`Territory.” The Miami Herald, September 26, 2006, Page G4.
`
`Janelle Brown, “Los Angeles: Ga1co’s Soda Pop Store.” The New York Times,
`September 10, 2006,-» Travel Desk, Page 6.
`»
`‘
`
`Rosa E. Rodriguez, “San Antonio’s International House of. . . .Everything.”
`Conexion, January 12, 2006, Page 12A.
`
`Maria C. Hunt, “You Must Remember This. . .at Tazablanca, the Cuban Dishes Are
`Done Right.” The San Diego Union-Tribune, November 24, 2005, Page 39.
`
`Sheila Himmel, “Tender Meats, Warm Hospitality.” The Mercury News, November
`6, 2005, Page AE-7.
`
`Kris Wernowsky, “Benefits at Center of Strike at Lion.” Times Leader, June 2,
`2005, Page 1A.
`
`Jennifer Brett, “Eat: Neighborhood Nosh.” The Atlanta Journal—Constitution,
`January 13, 2005, Page 13P.
`
`Lydia Martin, “Tropical Pop — Tastes of Home in Every Sip.” The Miami Herald,
`July 22, 2004, Page 12E.
`
`11.
`
`Shawna S. Kelsch, “Robertos Recalls Tastes of Old Havana.” Florida Today, March
`19, 2004, Page 34.
`
`“Romancing the Sandwich: an Expatriate’s Search for the Best Cuban Sandwich in
`San Antonio.” San Antonio Current, March 17, 2004, Page 31, No. 722.
`
`David Farkas, “Popular Malta Resembles Beer But Has No Alcohol.” Plain Dealer,
`January 7, 2004, Page Fl.
`
`Maria T. Padilla, “’Malta’ Offers Nutrition — Not Alcohol.” Orlando Sentinel,
`August 13, 2003, Page B1.
`
`Sam Tranum, “A Growing Market: Rincon Family turns One Grocery Store Into an
`Empire that Hispanics Love.” Sun-Sentinel, July 6, 2003, Page 1.
`
`“Bananas a-Go-Go; at Las Croabas, Throw Calories to the Wind.” San Antonio
`Current, May 14, 2003, Page 28, No. 678.
`
`“Drinks Up! Devaluation Leads Red Stripe to Increase Price of Its Products.” flk
`Weekly Gleaner, January 29, 2003, Page 11, Vol. 1457.
`
`

`
`18.
`
`20.
`
`21.
`
`22.
`
`23.
`
`24.
`
`25.
`
`26.
`
`27.
`
`28.
`
`29.
`
`30.
`
`31.
`
`32.
`
`33.
`
`34.
`
`Dick Kreck, “International Flavor at Its Peak; World Beer Cup Session Will Award
`144 Medals in Aspen.” Denver Post, May 15, 2002, Page F-02.
`
`Vicki Stout, “La Superior Looks, Tastes Traditional.” The Tennessean, January 13,
`2002, Page SW.
`
`Victor Epstein, “America’s Changing Tastes; Ethnic Foods are all the Rage;
`Growing Ethnic Muscle.” Omaha World Herald, December 15, 2001, Page 1D.
`
`Lloyd Rohlehr, “A Man, a Product, Mas and More.” Caribbean Today, August 31,
`2001, Vol. 12, No. 9, Page 32.
`
`Sheila O’Meara, “Pappy Knows Latin Foods Best.” Press Journal, June 14, 2001,
`Page Cl.
`
`Melissa M. Janoski, “Lion Eyes Environment in Addition to Bottom Line State Loan
`will Help Local Brewery Add Technology to Cut Water, Energy Consumption.”
`Times-Leader, November 16, 2000, Page 1B.
`
`Miriam Pereira, “Haitians Find Haven Here.” The News-Press, August 27, 2000,
`Page 1F.
`
`“Investors Hunt for Lion Brewery Site.” Northeast Pennsylvania Business Journal,
`September 1998, Vol. 13, No. 11, Page 9.
`
`Don Russell, “A Local Microsuds Wants to Chug-a-Lug a Big One.” Philadelphia
`Daily News, August 26, 1998, Page 73.
`
`Chris Brennan, “Brewery Owner Thrives on Work.” Ledger, October 20, 1997,
`Page A1.
`
`Mark Cybulski, “From Hobby to Brewery.” Daily Hampshire Gazette, October 7,
`1996, Page 15.
`
`Carl Cronan, “Brewing Up a Taste of Florida.” Ledger, April 7, 1996, Page B6.
`
`Pamela Davis-Diaz, “Brewer Wants to Show a Feminine Side to Beer.” _S__t_.
`Petersburg Times, March 20, 1996, Page IE.
`
`Trish Hall, “A ‘Stubborn’ Brewery Stays Afloat.” The New York Times, October
`21,1992, Page C1.
`
`Cathy Cebulski, “Schoenling Loses Large Contract for Malt Liquor.” Greater
`Cincinnati Business Record, July 1, 1991, Vol. 3, No. 51, Page 1.
`"
`
`Chris Sherman, “Cuban Cuisine.” St. Petersburg Times, January 24, 1991, Page 1D.
`
`Charles Perry, “Restaurant Review: a Little Taste of Hemingway at Cafe’ Habana on
`Melrose.” Los Angeles Times, April 16, 1989, Page 99.
`
`

`
`Respectfully submitted,
`
`
`
`
`Roberta J
`bs-Meadway
`'
`. Sado
`
`
`
`ECKERT SEAMANS CHERIN & MELLOTT, LLC
`Two Liberty Place
`50 S. 16”‘ Street, 22"d Floor
`(215) 851-8522
`
`ATTORNEYS FOR PETITIONER
`
`Dated:
`
`L
`
`7m»
`
`1
`
`»
`
`

`
`CERTIFICATE OF SERVICE
`
`I certify that a true and correct copy of the attached NOTICE OF RELIANCE was served
`
`upon counsel for the Respondent at the address and on the date specified below via Federal
`
`_
`
`.. Express, Overnight Delivery, postage pre—paid:
`
`Michael Culver, Esquire
`Jeffrey Smith, Esquire
`Millen, White, Zelano & Branigan, P.C.
`Suite 1400
`
`2200 Clarendon Boulevard
`
`Arlington, VA 22201
`
`
`
`

`
`Page 1
`
`fi’LexisNexEs'
`
`l of 128 DOCUMENTS
`
`Copyright 2009 ProQuest Information and Learning
`All Rights Reserved
`Copyright 2009 The Gleaner Company
`The Weekly Gleaner (Jamaica, New York)
`
`June 4, 2009 - June 10, 2009
`North American ed.
`
`SECTION: BUSINESS; Pg. 7 Vol. 1788 ISSN: 1018-2330
`
`ACC-NO: 59143
`
`LENGTH: 486 words
`
`HEADLINE: Red Stripe tags $7 on beer prices
`
`BODY:
`
`ABSTRACT
`
`Red Stripe Managing Director Mark McKenzie, asked by The Weekly Gleaner to explain the comment on pricing
`at the retail and wholesale levels, said while his company cannot dictate the shelf price of its products, it nevertheless
`felt that a $10 increase would be sufficient for them to "recover cost and maintain their margins."
`
`McKenzie sidestepped a question on whether the decision to maintain prices on Johnnie Walker, Baileys, Smirnoff
`Vodka and flavours, Smirnoff Black, Myers Rum, Trelawny Gold Label Rum, Bell's Whiskey, VAT 69, Black & White
`Whiskey, J & B Rare Whiskey, Tanqueray, Gilbeys and Gordons Gin was a local decision made in Kingston or passed
`down by Diageo, but did hint that its rival was a factor.
`
`FULL TEXT
`
`BEER MAKER Red Stripe has increased prices on its brews by $7 ($8.20 with consumption tax) to distributors of
`its products, but says those who imbibe should pay no more than an additional $10 at the cash counters of bars or su-
`permarkets.
`
`The increases include Smirnoff Ice and all beers, but excludes Malta.
`
`Red Stripe Managing Director Mark McKenzie, asked by The Weekly Gleaner to explain the comment on pricing
`at the retail and wholesale levels, said while his company cannot dictate the shelf price of its products, it nevertheless
`felt that a $10 increase would be sufficient for them to "recover cost and maintain their margins."
`
`"Red Stripe's recommendations in relation to prices impose no obligations on customers to resell at the recom-
`mended prices," McKenzie said.
`
`PRICE ADJUSTMENTS
`
`"The customer is at liberty to make whatever price adjustments they deem necessary in order to remain competi-
`tive."
`
`The new prices, which took effect May 26, add 9.5 per cent more on average to Red Stripe's portfolio of brewed
`products, whose old prices, excluding GCT and deposit, ranged between $67.24 for Red Stripe lager to $74.75 for
`Smirnoff Ice.
`
`

`
`Red Stripe tags $7 on beer prices The Weekly Gleaner (Jamaica, New York) June 4, 2009 - June 10, 2009
`
`Page 2
`
`The company has cited the increase in the special consumption tax for the increase, but like competitor J. Wray and
`Nephew Limited has opted not to increase prices on the spirit brands it distributes on behalf of parent Diageo.
`
`A single rate of 25 per cent SCT was placed on beer and spirits, except white overproof rum. A flat rate of $0US.40
`per litre on wines, cordials and liqueurs was unchanged.
`
`McKenzie sidestepped a question on whether the decision to maintain prices on Johnnie Walker, Baileys, Smirnoff
`Vodka and flavours, Smirnoff Black, Myers"Rum, Trelawny Gold Label Rurn, Bell's Whiskey, VAT 69, Black & White
`Whiskey, J & B Rare Whiskey, Tanqueray, Gilbeys and Gordons Gin was a local decision made in Kingston or passed
`down by Diageo, but did hint that its rival was a factor.
`
`"Red Stripe/Diageo determines its pricing policy based on a number of key principles, including a consumer-based
`approach, relativity of current price to the competition, both for our customers and consumers, among others," he told
`The Weekly Gleaner.
`
`LOAD-DATE: July 3, 2009
`
`

`
`Page 8
`
`LexisNexis'
`
`SECTION: FOOD; Pg. S4
`
`LENGTH: 823 words
`
`7 of 128 DOCUMENTS
`
`Copyright 2007 Chicago Sun-Times, Inc.
`All Rights Reserved
`Chicago Sun Times
`
`November 14, 2007 Wednesday
`Final Edition
`
`HEADLINE: Word of mouth raises demand for Cuban food; Island nation's cuisine is underspiced because of revolu-
`tion, rations
`
`BYLINE: Chuck Sudo, Special to The Chicago Sun-Times
`
`BODY:
`
`It goes without saying that Chicago is well—known for its wealth of cheap Mexican dining. In some neighborhoods,
`places offering Mexican take-out can seem as ubiquitous as Starbucks.
`
`One can't say the same about Cuban comfort food. It takes a little more searching, but it's worth it.
`
`Cuban cuisine is a sublime balance of savory and spice not found in other Latin American cooking styles. Popular
`Cuban dishes such as ropa vieja can be found on the menus of restaurants practicing what's known as Nuevo Latino
`cuisine. But that dining hybrid is still anchored by Mexican, Argentine, Peruvian and Guatemalan cooking.
`
`Playwright Eduardo Machado, whose play "The Cook" is ending a run at the Goodman Theatre, said that the basis
`behind his new memoir/cookbook, Tastes Like Cuba: An Exile's Hunger for Home (Gotham Books, $27.50), was that
`he could never find Cuban food that tasted as he remembered growing up on the island.
`
`"In Miami, Cuban food seems too spicy. On the island it tastes underspiced, because cooks lost so many ingredients
`between the revolution and rationing," Machado said. "Even my mother started cooking in that sort of ‘American’ way,
`that blend of cultures."
`
`In Tastes Like Cuba, Machado recounts vivid family dinners featuring mountains of moros y cristianos (black
`beans and rice), starchy yucca cooked in savory mojo, a potent marinade of citrus and garlic, or lazy afiemoons with a
`lone tamale.
`
`Chicago's Cuban population is small, especially when compared to the city's Mexican community. Records at the
`Chicago History Museum show that Cubans have been immigrating to Chicago since at least the 1950s. As more Cu-
`bans opposed Fidel Castro's government policies, they fled to the States in waves. Those "freedom flights" resulted in
`20,000 Cubans settling in the area between 1966 and 1973.
`
`Those who didn't move to the suburbs settled in the Northwest Side neighborhoods of Logan Square, Albany Park
`and Old Irving Park. They also adapted some elements of local flavor to their cooking.
`
`Still, with all this evolution of flavor, it's wonderful -- and possible -- to find a perfectly made traditional Cuban
`sandwich. This take on the ham-and-cheese sandwich contains ham, Swiss cheese and roast pork marinated in mojo,
`slathered in mustard and dill pickle slices and press-toasted on Cuban flat bread.
`
`

`
`Page 9
`Word of mouth raises demand for Cuban food; Island nation's cuisine is underspiced because of revolution, rations
`Chicago Sun Times November 14, 2007 Wednesday
`
`Alberto Ramos and his wife Laritza Arteaga are the owners of El Cubanito, 2555 N. Pulaski. This small storefront,
`with only four stools in front of the counter, has witnessed an explosion of traffic for its Cuban and steak sandwiches in
`its six months of operation, largely due to word-of-mouth among online food message boards such as LTHForum.
`
`"Business has been so good that we're looking at expanding into the storefront next door for our one-year anniver-
`sary," said Ramos, who said he sells between 300 to 400 Cuban sandwiches a day.
`
`El Cubanito's sandwiches are stuffed with pork and ham, served with a specific Cuban bread recipe made by Gon-
`nella Bread Co.
`
`Ramos also does brisk business selling mouth-watering steak sandwiches, ham-and-egg sandwiches that are essen-
`tially omelets on bread and ropa vieja, a dish containing shredded flank steak in a tomato sauce and served with beans,
`rice and plantains.
`
`The success of El Cubanito is something with which Manuel Santiago can empathize. Santiago has owned his Cafe-
`teria Marianao locations in Bucktown at 2246 N. Milwaukee and Herrnosa at 4825 W. Annitage for 35 years.
`
`The lunch rush at Marianao can rival the best local hot dog stands. Customers wait three deep along the 10-foot
`length of the counter as the cooks hustle to fill orders, making up to a dozen sandwiches at a time. Santiago estimates
`that he sells close to 800 Cuban sandwiches a day.
`
`Cafeteria Marianao sells its Cuban sandwich in both regular and "double" sizes, in a concession to American de-
`mands for bigger meals. They also serve up their own succulent steak and ham-and-egg sandwiches.
`
`Cafeteria Marianao also makes an excellent "media noche" sandwich, a version of the Cuban sandwich served on
`softer, sweeter sandwich bread.
`
`Paired with a couple cans of Iron Beer, a soft drink that originated in Cuba in 1917 that tastes like a fruitier Dr.
`Pepper, some malta (also known as "champagne cola") or a demitasse of cafe Cubano, a heavily sweetened and frothy
`Cuban espresso, the sandwich can bridge the miles and embargoes to Cuba almost as well as listening to Ibrahim Ferrer
`or reading Hemingway.
`
`Chuck Sudo is a Chicago firee-lance writer.
`
`HUNGRY FOR MORE?
`
`Other places serving up Cuban comfort food include:
`
`El Riconcito Cubano, 3238 W. Fullerton, (773) 489-4440. Open 11 a.m.-8:30 p.m. Monday through Saturday,
`11:30 a.m.-6 p.m. Sunday.
`
`La Unica, 1515 W. Devon, (773)274-7788. Open 8 a.m.-9 p.m. Monday through Saturday, 8 a.m.-5 p.m. Sunday.
`
`Habana Libre, 1440 W. Chicago, (312) 243-3303. Open 11 a.m.—l0 p.m. Monday through Thursday, 11 a.m.-ll
`p.m. Friday and Saturday, noon-10 p.m. Sunday.
`
`Chuck Sudo
`
`GRAPHIC:
`
`Color Photo: El Cubanito, 2555 N. Pulaski, is so popular that the owners are considering expansion. ;
`Color Photo: Richard A. Chapman Sun-Times Photos; El Cubanito owners Alberto Ramos and his wife, Laritza
`Arteaga, hold their most popular item, a Cuban sandwich. They sell 300-400 of the traditional sandwiches a day. ;
`
`LOAD-DATE: November 14, 2007
`
`

`
`Page 10
`
`e‘LexisNexis*
`
`7
`
`SECTION: G; Pg. 4
`
`LENGTH: 777 words
`
`12 of 128 DOCUMENTS
`
`Copyright 2006 The Miami Herald
`All Rights Reserved
`efiiatnifietath
`Found on MEZEN 9 com
`The Miami Herald
`
`
`
`September 25, 2006 Monday
`
`HEADLINE: Eagle Brands beer distributor doubles its case volume, territory;
`MIAMI-BASED BEER DISTRIBUTOR EAGLE BRANDS DOUBLES CASE VOLUME AND TERRITORY BY
`ACQUIRING MONROE COUNTY'S SILVER EAGLE
`
`BODY:
`
`A NEW BURST OF ENERGY
`
`BY NIALA BOODHOO
`
`After more than two decades in the beer business, the de la Cruz family now faces a problem shared by many local
`beer distributors: how to thrive when sales of its main product are flat.
`
`For Eagle Brands, the de la Cruzes' Miami-Dade Anheuser—Busch distributorship, the strategy has been to add en-
`ergy drinks and other new beverages —- and to buy access to more drinkers.
`
`Today, the Miami-based company will armounce the acquisition of its Keys counterpart, Silver Eagle. The deal will
`give Eagle Brands the right to distribute Anheuser—Busch products
`
`throughout Miami-Dade and Monroe counties. Previously, it had been limited to delivering Budweiser and other
`beverages to the Kendall area and north.
`
`Under the deal -- terms of which were not disclosed -- Eagle Brands will increase the number of its employees by
`50 percent -- to 240. It will almost double the number of cases it sells each year from 4.2 million to 7 million cases and
`will be serving 4,000 customers.
`
`BIGGER FOOTPRINT
`
`"This will expand our footprint to two entire counties," said Carlos de la Cruz Jr., president of the company started
`by his father, Carlos de la Cruz Sr., in 1984. "After this merger, we'll be selling in excess of $100 million" annually.
`
`In today's -increasingly competitive beverage market, large beer companies have pushed small-scale distributors to
`consolidate, said Tom Pirko, president of Califomia-based food and beverage consulting group Bevmark.
`
`"It's just an economic requirement," he said. “You've got to get bigger and bigger."
`
`To maintain profits, beer distributors also are expanding into other beverages. And they've found it necessary to
`supplement their traditional beer offerings with imports to satisfy increasingly finicky drinkers, he added.
`
`Eagle Brands started with the rights to offer the Anheuser brand and over the past two decades, it, too, has joined
`the import trend, distributing the Dutch beer Grolsch and the Japanese beer Kirin, for example.
`
`

`
`Page 11
`Eagle Brands beer distributor doubles its case volume, territory; MIAMI-BASED BEER DISTRIBUTOR EAGLE
`BRANDS DOUBLES CASE VOLUME AND TERRITORY BY ACQUIRING MONROE COUNTY'S SILVER
`EAGLE The Miami H
`
`It also distributes Hatuey and Polar beers, popular with Cubans and Venezuelans, respectively, and several maltas,
`malted beverages favored by Hispanics. The idea is to provide customers with the flavors they remember from back
`home, de la Cruz said.
`
`POWER SURGE
`
`Eagle Brands also is banking on sales of energy drinks, which are growing faster than other beverage categories.
`Eagle won the local rights to distribute Monster, an energy drink from Hansen Natural Corp., last year. De la Cruz esti-
`mates sales of Monster will double on an annualized basis to about 100,000,cases.
`
`Branching out into other products is good business for a beer distributor, say analysts.
`
`"The beer business itself is in a trough unlike what we've seen before," said Pirko. “Young consumers are bored
`with beer and are looking for other things to drink."
`
`Stifel Nicolaus analyst Mark Swartzberg downgraded Anheuser-Busch Cos. Friday to "hold" from "buy" citing slow
`beer sales. ‘Anheuser-Busch is big [nearly a 50 percent market share], and the majority of its sales come fiom segments
`that consumers are leaving in favor of ‘better booze,‘ beer and otherwise," the analyst said.
`RISING COSTS
`
`Beyond sluggish beer sales, Eagle Brands also must keep close watch on rising fuel and energy costs. Utility bills
`to cool the company's 100,000-square-foot warehouse and headquarters near Miami International Airport have jumped
`along with FPL's rate increases.
`
`Because Eagle has a fleet of trucks to deliver its products to convenience stores, gas stations, groceries, restaurants
`and bars, a rise in oil prices can easily cost the company $500,000, de la Cruz said. And that cost, he adds, can't be
`passed on.
`
`However, de la Cruz said acquisitions such as the Silver Eagle purchase are one way to be more cost-efficient since
`operations for the two counties can be consolidated and run out of Eagle Brand's headquarters.
`FIRM OBJECTIVE
`
`The company's goal? To remain competitive in a local environment fiill of bigger rivals like Miami-based Gold
`Coast Beverage Corp., which last year launched a wine and spirits division.
`
`Gold Coast was recently ranked the 10th largest beer distributor in the country by Beverage World magazine, sell-
`ing almost five times as many cases as Eagle Brands.
`
`Eagle, however, still ranks as one of the largest distributors of Anheuser-Busch products in Florida and is the na-
`tion's largest minority—owned Anheuser-Busch distributor.
`
`It wants to build on that foundation. "It's basically a combination of two things -- trying to make sure we stay rele-
`vant with our domestic brands and then combine with the products that cater to the different ethnicities," de la Cruz said.
`
`LOAD—DATE: September 25, 2006
`
`

`
`Page 14
`
`6‘LexisNexis*
`
`14 of 128 DOCUMENTS
`
`Copyright 2006 The New York Times Company
`The New York Times
`
`September 10, 2006 Sunday
`Late Edition — Final
`
`SECTION: Section 5; Column 5; Travel Desk; FORAGING; Pg. 6
`
`LENGTH: 420 words
`
`HEADLINE: LOS ANGELES: GALCO'S SODA POP STORE
`
`BYLINE: By JANELLE BROWN
`
`BODY:
`
`You can practically float on the sugary carbonation: Lined up on the shelves of Galco's Soda Pop Stop, in the High-
`land Park neighborhood of Los Angeles, is a veritable library of sodas and beers fiom around the world, from Brooklyn
`egg cream to Brazilian guarana soda to Indian Malta. It's one part soda museum, two parts sugar boutique.
`
`At first, Galco's customers were mostly elderly residents seeking a taste from their youth. But the store has since
`found a loyal following among sweet-toothed hipsters.
`
`Galco's first opened downtown in 1897 as an Italian grocery store that sold freshly baked bread, provolone and deli
`meats, and moved to Highland Park in 1955. But as the ethnic makeup of the neighborhood changed from Italian to
`Mexican, the deli counters sat empty and John Nese, who inherited the store from his father, found himself with a fail-
`ing business.
`
`After some soul-searching, Mr. Nese decided to switch his inventory to nostalgic sodas in the 1990's.
`
`The 10,000-square-foot shop still looks like a timewom Italian deli, down to the chipped linoleum and faded
`1950's sign out flont. But the half-dozen aisles are now lined with 500 varieties of soda and 425 of beer, both new and
`long forgotten. Among the most eye-popping are Manhattan Special Espresso Coffee Soda, a mud-like drink loaded
`with caffeine; Red Ribbon Cherry Supreme, which is neon pink; and Jamaica's Hot Hot Hot, a pale ginger beer so spicy
`that it almost burns your lips. Most are packaged in old-fashioned glass bottles and cost between $1.75 and $3.
`
`Several exotic brands hail from distant shores -- Sangaria Ramune, a melon-flavored Japanese soda with a marble
`in the bottle; and Kolashampan, a cream soda from El Salvador. The obscure beers are also imported, including Grozet
`Gooseberry Wheat Ale from Glasgow ($5.99) and a four-pack of Duchesse de Bourgogne Flemish red ale ($17.95).
`
`Whenever possible, Mr. Nese tries to carry sodas with natural ingredients. Nuky Rose Soda from Florida, for ex-
`ample, is made from crushed rose petals; Plantation Style Mint Julep from Pennsylvania is flavored with real mint; and
`Nesbitt's Orange has telltale orange zests at the bottom of the bottle.
`
`You'll find Coke and Pepsi, too, but the cola is made in Mexico, where independent bottlers still use real sugar, as
`opposed to high-fructose corn syrup.
`
`Galco's Soda Pop Stop, 5702 York Boulevard, Los Angeles, (323) 255-7115; wvvw.sodapopstop.com. Open Mon-
`day through Saturday 9 a.m. to 6:30 p.m; Sunday 9 a.m to 4 p.m.
`JANELLE BROWN
`
`URL: http://www.nytimes.com
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`

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`LOS ANGELES: GALCO'S SODA POP STORE The New York Times September 10, 2006 Sunday
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`Page 15
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`GRAPHIC: Photo (Photo by Stephanie Diani for The New York Times)
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`LOAD-DATE: September 10, 2006
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`Page 16
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`O‘LexisNexes-
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`19 of 128 DOCUMENTS
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`Copyright 2006 San Antonio Express-News
`All Rights Reserved
`Conexion
`
`January 12, 2006 Thursday
`CONEXION Edition
`
`SECTION: CONEXION; Pg. 12A
`
`LENGTH: 736 words
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`HEADLINE: San Antonio's international house of
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`everything
`
`BYLINE: Rosa E. Rodriguez, CONEXICN
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`BODY:
`
`The color hits you before anything else. The sound of Spanish can be heard at the doorstep.
`
`Anyone visiting this store for the first time can see it promises an array of stimuli for the eyes, ears and tastebuds.
`
`In almost 22 years of running his own grocery store, Reinaldo Lopez, owner of the International Food Market at
`2451 Nacogdoches Road, has found that a positive attitude and determination go a long way in this challenging but re-
`warding experience.
`
`The market features food products, music and magazines that mainstream groceries don't sell and that are staples of
`Latin American countries. The store also stocks unique ethnic souvenirs such as bumper stickers, keychains and T-
`shirts.
`
`"Being the Cuban that I am, I enjoy black beans, green plantains or ripe plantains as my side-order favorites,"
`Lopez said.
`
`Gourmet Spanish turrones (assorted pastries topped with cream or chocolate mousse and stuffed with almonds or
`fi'uit); Puerto Rican malta; and soft drinks including Inca Cola, Materva, Iron Beer, Coco Rico and La Colombiana also
`are available at the market.
`
`Most imports arrive from Miami, particularly the Goya-brand products, which are shipped to Houston before being
`shipped to San Antonio. The Spanish chorizo called La Espafiola hails from California.
`
`Lopez said beans are the fastest-selling items.
`
`"Most of the customers are Puerto Rican, and they often purchase gandules (also known as pigeon peas) and red
`beans. But I strongly recommend to everyone the malanga (a potato-like, starchy tropical tuber with a nutty flavor) be-
`cause not only is it a great food to prepare but it's also a wonderful remedy for stomach aches."
`
`He said the majority of his customers are Puerto Ricans, Cubans, Spanish, Jamaican Salvadorans, Guatemalans,
`Nicaraguans, Panamanians, Hondurans and Eastern Indians.
`
`‘'1 love shopping here because there are so many Hispanic products that you just can't find anywhere else," Spanish
`customer Maribel O'Ryan said.
`
`"We have been shopping here for more than 20 years," said her husband, Julio O'Ryan, who was born in Cuba and
`has Irish ancestors.
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`

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`San Antonio's international house of everything Conexion January 12, 2006 Thursday
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`Page 17
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`Besides owning the store, Lopez makes sure all products arrive in time and that shelves are constantly stocked with
`merchandise. Lopez worked for many years alongside his father, Antonio Lopez, who died at the age of 90 in Septem-
`ber 2002.
`
`Lopez said some of the best parts of owning a business are that you aren't employed by anyone else, you make your
`own money and you learn how to manage a business and buy merchandise.
`
`He said some of the cons of owning a business are that it's a giant compromise and tremendous responsibility. He
`misses the opportunity to socialize, especially on Saturdays, because he works 10 hours a day, six days a week. Sundays
`are his only days off.
`
`"I used to work seven days a week! I'd work from 10 a.m. to 2 p.m. on Sundays," he said.
`
`Tuesdays are the slowest days of the week while Mondays, Fridays and Saturdays are the busiest. Between Dec.
`20-31, the store is packed with shoppers looking for items to prepare holiday foods. June, July and August are the slow-
`est months.
`
`Lopez, 65, was born in Havana. He said living in Cuba wasn't a pleasant experience for him.
`
`"Banks, industries, everything belonged to the government. Life was so limited," he said.
`
`After working 1959-1967 as a bank teller, Lopez's next job was at a shoe factory, which he left after a few months
`to start working in a metal factory.
`
`In 1978, Lopez and his family left Cuba and headed for Madrid, Spain. He received money from his relatives be-
`cause as a foreigner, he wasn't allowed to work in Spain. Lopez and his family came to San Antonio in 1979 to be close
`to his mother.
`
`He held a part-time job with a grocery store and another job at a printing press. He later worked for a carpentry
`company making cabinets and then landed ajob making parts for airplanes but was laid off and unemployed for six
`months.
`
`In 1984, he opened his current business, and in 1986, he opened a restaurant next door called Latin American Cafe.
`
`He sold the restaurant after three years, but it maintained a menu featuring Cuban and Puerto Rican food. Within
`the last few years, the café again was sold and now is called La Marginal.
`
`Lopez said he's happy with the prosperity of his store.
`
`"It's amazing how much this business has grown. With organization and luck, this store, which started at zero, has
`built a strong clientele," Lopez said.
`
`news@conexionsa.com
`
`GRAPHIC: 1. The International Food Market on Nacogdoches has been selling products aimed at the Hispanic com-
`munity for the better part of’22 years. Owner Reinaldo Lopez once operated the restaurant next door. PHOTO: ROSA
`E. RODRIGUEZ/CONEXION ; 2. Lopez PHOTO: MUG
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`LOAD-DATE: January 16, 2006
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`Page 18
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`eiLexisNexis*
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`20 of 128 DOCUMENTS
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`Copyright 2005 The San Diego Union-Tribune
`The San Diego Union-Tribune
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`November 24, 2005 Thursday
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`SECTION: ENTERTAINMENT; Pg. NIGHT & DAY-39
`
`LENGTH: 578 words
`
`HEADLINE: YOU MUST REMEMBER THIS
`
`at Tazablanca, the Cuban dishes are done right
`
`BYLINE: Maria C. Hunt, RESTAURANT CRITIC
`
`BODY:
`
`If you have ever sipped a mojito or tucked into a plate of black beans and tried plantains in a real South Florida
`Cuban restaurant, then you will feel very much at home with the flavors at Tazablanca in North Park.
`
`The name, which means "white cup" in Spanish, is a play on Casablanca. The menu is mainly Cuban, but there are
`some pan-Latin dishes claimed by a few countries, such as the empanadas and papa rellena, a delicious fried potato cro-
`quette stuffed with seasoned ground beef.
`
`Co-owner Mike Huesca was a partner in Mambo's in South Park, which also served sort-of Cuban food before it
`closed. But, he asks that we don't hold that against him. The original Cuban cook at Mambo's got homesick and left
`shortly after opening. Huesca said they were never able to hit upon the right replacement.
`
`Here at Tazablanca, though, everything seems to be flowing smoothly. The dishes share straightforward, satisfying
`flavors and are generously portioned. Service is attentive and friendly and the decor inviting and fun.
`
`Tazablanca is simply decorated in muted primary colors, with terra cotta and golden walls and a denim-blue ceil-
`ing. A bar dominates one end of the restaurant, and there are only about 14 tables inside, but Tazablanca manages to
`feel spacious. On warm nights, an outdoor patio offers more seating.
`
`On Thursday, Friday and Saturday nights, an unassuming trio on bass, violin and keyboards creates astonishingly
`good music. They usually stick to Latin standards, but they play jazz and R&B with equal skill.
`
`Dinners start with such appetizers as empanadas, turnovers stuffed with ground or shredded beef; tostones, crunchy
`fried green plantains; or platanos maduros fritos, sweet plantains that are lightly fried but still succulent with crispy
`edges. Sip a mojito or pear margarita, beer or a Latin sofi drink such as Malta or Minerva.
`
`The best dishes seem to be the slow-cooked, stewed sort with rich flavors from tomatoes, garlic and onions. Arroz
`con Pollo, a classic dish, is a winner, as is the Pollo al Ajo, a huge piece of chicken smothered in tomatoes, onions and
`garlic. The Bistec Milanesa, a chicken—fried steak, is tender and tasty, as is the Bistec Cubano Palomilla, a thin steak
`that's marinated, grilled and blanketed in caramelized onions.
`
`Another night I tried the fish of the day, a grilled halibut marinated in citrus, garlic and parsley. I found it slightly
`dry, but a slurry of garlic sauce helped considerably.
`
`More casual entrees include the mini Cuban hamburgers, vegetable sandwiches and the famous Cuban sandwich
`stuffed with roast pork and ham.
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`

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`YOU MUST REMEMBER THIS
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`Page 19
`at Tazablanca, the Cuban dishes are done right The San Diego Union-Tribune
`November 24, 2005 Thursday
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`Entrees come with a large salad of baby greens, tomatoes,