Though whole grains now are available in restaurants and even the military, schools, caught between a wellness revolution and a financial crisis, lag behind, with little control over labor, menus or budgets, food-oriented foundation reports.
By Margaret Stafford
The Associated Press 2007-11-07 (entry)
As China's economy booms, its military hires dietitians and the soldier's diet improves in quality and variety; rice and wheat consumption drops as that of animal protein goes up, and Mao's time of troops' digging wild vegetables seems distant.
China Daily 2007-10-05 (entry)
College, university cafeterias in Maine remove trays and see reduction in food waste; schools also institute buying locally, sending food waste to pig farms, composting scraps, buying in bulk and limiting seafood to species that are not vulnerable to overfishing.
By Ann S. Kim
Portland Press-Herald (ME) 2007-09-24 (entry)
Obesity is a public health disaster and is threatening our children. About half of Americans' food budget is spent at restaurants. If we can force oil companies to tell us octane level of fuel for our cars, surely we can demand that fast-food and restaurant chains tell us what we're putting into our bodies.
By Harold Goldstein and Eric Schlosser
Los Angeles Times 2008-08-05 (entry)
Reveling in post-modern gluttony, CKE Restaurants, parent company of Hardee's and Carl's Jr., goes for the bloat and gloats about it. The attitude disarms the food police and allows diners a feel-good aspect about getting fat and the chance to strike a blow against political correctness. The strategy is making money, and copycatting is rampant.
By Joe Keohane
Portfolio 2008-02-01 (entry)
See also
Fast-food outlets lure cash-strapped customers and teens with expanded dollar menus. Some even include the double cheeseburger, usually a more expensive, marquee choice. Even the non-burger places - including Taco Bell - are jumping in. The Sammies, at Quizno's, are one of the rare cheap choices that also are less than 300 calories.
By Lauren Shepherd
The Associated Press; Union-Tribune (CA) 2008-02-12 (entry)
See also
"And soon it was lunchtime/
Mom said I should ask about how poor kids could get fed/
So I got a book of tickets and a schedule and it read/
Monday - Hot Dog, Tuesday - Taco/
Wednesday - Hamburgers and Chocolate Milk/
Thursday - Sloppy Joes and doritos in a bag/
Friday was Pizza Day, the best day of the week/...
As time went on we figured out/
It was totally uncool/
To eat the welfare lunch/
Provided by the school/
So in poser-punker fashion/
We just mooched off all the kids/
And lived off eating candy bars/
And bags of nacho chips/
Monday - Hot Dog, Tuesday - Taco/
Wednesday - Hamburgers and Chocolate Milk/
Thursday - Sloppy Joes and doritos in a bag/
Friday was Pizza Day, the best day of the week/
It always came with salad and a side of cold green beans/
Hooray for Pizza Day/
Hooray for Pizza Day/
I miss Pizza Day./ "
— The Aquabats, "Pizza Day" lyrics
Michelin hires Japanese restaurant judges, showers Tokyo with stars, and sells 290,000-plus copies of its restaurant guide, but Japanese food critics, magazines and the governor of Tokyo question the choices and ratings. They say that outsiders don't know them or their cuisines, and that ranking restaurants offends sensibility against bragging and putting others down.
By Martin Fackler
The New York Times 2008-02-24 (entry)
Restaurateurs who make us toe the line before we pay the check don't understand that we're looking for more than a properly cooked steak when we go out to eat. We want to feel as though we matter. Henceforth, this Diner's Bill of Rights.
By Leslie Brenner
Los Angeles Times 2007-10-24 (entry)
Look for strapping comfort food built around potatoes, surf and turf, salsa picante and pisco sours at these two Peruvian spots, one in the Adams-Morgan neighborhood, and the other over the border, in Rockville.
By Tom Sietsema
Washington Post 2007-08-05 (entry)
Food fans create online maps of great taco trucks, Chinese restaurants, and pizza spots, persuading others to submit their treasured information. Mapping introduces people to small businesses that they might not otherwise find and helps them see the good in their own community, one mapper says. For taco trucks, click 'See also.'
By Cyrus Farivar
National Public Radio 2008-04-28 (entry)
See also
As demographics change and number of immigrants increases, parks service employees get crash course on food traditions of ethnic holidays - and look to educate foreign-born guests that permits are often required, litter pickup is encouraged and alcohol verboten.
By Annie Gowen
Washington Post 2007-06-30 (entry)
Ralph Stayer, Johnsonville Sausage Company founder, who popularized bratwurst.
Associated Press; The New York Times 0000-00-00 (entry)
McDonald's likely to raise prices on dollar menu items, which are 14 percent of U.S. sales. Franchisees bear the rising costs of commodities; dollar menu limits revenues. One target: double cheeseburger (cheese prices to rise 21 percent). And: double cheeseburger holds 440 calories, 210 from fat; 34 grams of carbohydrates and 1,150 milligrams of sodium (click 'See also').
By Mike Hughlett
Chicago Tribune 2008-07-24 (entry)
See also
From humble to fancy, cupcakes, those little indulgences that don't require sharing but seem like a personal celebration are earning their own shops, and the lines of customers that go along with them.
By Gail Pennington
St. Louis Post-Dispatch 0000-00-00 (entry)
Entrepreneurs find booming business in selling biodegradable and compostable cups, bowls and flatware made of sugar cane and corn plastic to local restaurants, but find they must educate restaurateurs on plastics problems first.
By Joanna Hartman
Sierra Sun; Nevada Appeal (entry)
