Anticipate This!™ | Patent and Trademark Law Blog

Presenting on Intellectual Property Law to the Inventors’ Association of Metropolitan Detroit – February 15, 2018.

Posted in General Commentary by Jake Ward on January 23, 2018

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The Inventors Association is a non-for-profit association established to educate inventors of all levels to navigate through the inventing process.  In addition to being an important resource center, IAMD serves as a support group for inventors, who can exchange information, experiences and other advice on how to successfully complete a project.

Come join us at our next meeting!

February Meeting: Jacob Ward- Registered Patent Attorney admitted to practice in the State of Michigan, before the United States District Court of the Eastern District of Michigan, and before the United States Patent and Trademark Office. He is also registered as a patent agent, non-resident, in Canada.

Date: Thursday February 15, 2018

Time: 6:30-9:30 p.m.

Location: Lawrence Tech University, Engineering Building, ​21000 W. Ten Mile Rd. Southfield, MI 48075

There is a $5 guest fee to attend the meetings (but your first visit is free and annual membership is $30).

For more information, visit the IAMD website here.

They Invented What? (No. 32)

Posted in General Commentary by Jake Ward on January 23, 2018

Anticipate This!™ | Patent and Trademark Law Blog

U.S. Pat. No. 2,801,929:  Method of making canned chinese food.

 canned

Having thus described my invention, what I claim is: 

A method of preparing a Chinese food package which comprises, placing substantially raw, unseasoned Chinese food vegetables in a can, sealing the can while the vegetables are in the unseasoned and substantially raw state, sterilizing the can containing the vegetables which are unseasoned and substantially raw whereby they maintain their individual crispness and taste, preparing a separate, cooked sauce for the Chinese food vegetables, seasoning the sauce to an extent to provide substantially all the seasoning for both the sauce and the vegetables when the two are admixed, canning and sterilizing the sauce, and then packaging the sauce and vegetables together for sale as a single unit.

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