Kraft Food & Family Magazine is a quarterly magazine chock full of recipes and great serving ideas. It gives tips, tons of recipes, all kinds of goodies - and, best of all, it's free!

Kraft Foods Inc. (NYSE: KFT) is the 2nd largest food and beverage company headquartered in North America (behind PepsiCo) and the third largest in the world (after Nestlé SA and PepsiCo).

The Philip Morris Company (now known as Altria Group), acquired Kraft for $12.9 billion in 1988, eventually merging it with another food subsidiary, General Foods, which it had acquired in 1985. In 2000, Philip Morris acquired Nabisco and merged it with Kraft. Altria sold 280 million Kraft shares via an initial public offering in 2001, retaining an 88.1% stake. On January 31, 2007, after months of speculation, the company announced that its 88.1% stake would be spun off to Altria shareholders at the end of March 2007. Kraft is now an independent publicly held company.

Kraft is headquartered in Northfield, Illinois, USA, a Chicago suburb. Kraft Foods markets many popular brands in more than 155 countries.

Kraft Foods is named after James L. Kraft, who founded the original wholesale cheese business in 1903. (wikipedia.org)

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spring is in the air

When someone coined the phrase, "there's something in the air"; they must've been talking about spring. Spring air smells so good to me. It's fresh, it's crisp and it signals that something new is ahead.

In my neighborhood, it's the time when people resurface after months tucked behmd closed windows and doors. Everyone is eager 10 enjoy the freshness of spring.

Suddenly the street is alive with kids riding bikes and grown-ups tidying gardens and planting flowers. People start to reconnect with a wave, a smile and a hello.

At my house, the first sign of warmer spring weather draws my husband Kevin to our backyard, where he's always the fim on our block to light their fire pit. Enticed by the smell, warmth and flickering light of an afternoon fire, neighbors begin to gather in our yard and, before we know it, a spontaneous party has begun. I usually whip together a few snacks and drinks as needed, and everyone has fun.

However, this year, we've decided to turn this spring ritual into a bonfire potluck. A scheduled party means no one will miss out on the fun and everyone can contribute their favorite dishes. Instead of winter stews and soups, it's time for lighter, fresher fare. I'm going to make a few recipes that are perfect for welcoming the season, including the Spring Veggie Pizza Appetizer featured in thiS issue. It's crisp, it's colorful and smells like spring.

Enjoy the season,
Joanne Hoof
On behalf of the Kraft Kitchens

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