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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Berries All Summer Long!

Thank goodness it's summer! To me summer is all about berries. I grew up on the West Coast, where my dad grew berries in our garden. We ate them almost every d,y-in pies, Jell-O salads and, most of the time, right after picking and rinsing.

So it should come as no surprise that the recipes in this issue are bursting with berries. My favorite is the Scrawberry Fields Cheesecake on page 6o -even the name is nostalgic. It's quick to make, smooth and nuffy, and completely luscious. Or, if a frozen dessert is what you're looking for, see how easily Devanee pulls together
our Strawberry Whipped Sensation on page 18.

Either would be great at your next cookout, as would the mouthwatering burgers on our cover. And remember to leave room for our best serve-alongs OuSt look for the buzzing bee marking our outdoor ideas).

We'll have a few cookouts ourselves, especially when we go home this summer. Dad's still growing berries, and now my kids are eating them as soon as they're rinsed. Who knows? Maybe we'll make that cheesecake for dessert. Dad's always so proud when we use juicy gems from his garden. And that means a lot to me.

Have a "berry good summer".

Susanne Stark
On behalf of the Kraft Kitchens

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