School district promotes healthy summer eating for schoolchildren - KGBT - http://t.co/rEE2iGOsfQ - posted on 25/05/2013 16:11:49Fighting Type 2 Diabetes: How Fitness and Nutrition Expert Natalie Jill Turned ... - http://t.co/xpE0mwhj0f - posted on 25/05/2013 16:11:45Local Districts Offering Free Youth Meals - http://t.co/yB0R10Uhhb - posted on 25/05/2013 16:11:39Memorial Day Party; Healthy Meals at Duffy's - http://t.co/o8C7S4kldQ - posted on 25/05/2013 10:05:08What's In That Big Mac? More Than You Think - http://t.co/9qHjNOvMYb - posted on 25/05/2013 10:04:59You can now see Indystar.com in a format specifically designed for your tablet. Experience the best local news, video, and photos in a beautiful finger-friendly interface.
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Eric Paquette of Eau Claire cools off with cold water while waiting in line Wednesday outside Positive Avenues, where residents were served a chicken dinner as part of the Eau Claire Continuum of Care’s semiannual count of homeless people. The event also featured free massages, haircuts and other services in an effort to survey the homeless. View more photos at LeaderTelegram.com/Photo
Posted: Wednesday, July 25, 2012 11:53 pm
|
Updated: 11:56 pm, Wed Jul 25, 2012.
Leader-Telegram
People lined up Wednesday near Banbury Place as the smell of grilled chicken floated around them in the parking lot.
A clown wandered among the folding tables where people sat and ate as he twisted colored balloons into birds, dogs and swords for children outside Positive Avenues east of downtown Eau Claire. Hair clippers buzzed as those finished with their meal sat down for a quick haircut.
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Wednesday, July 25, 2012 11:53 pm.
Updated: 11:56 pm.
Thousands of corporate cafeterias, restaurants and schools have embraced the idea of skipping meat on Mondays in favor of vegetarian options, an initiative of the nonprofit Monday Campaign Inc. and the Johns Hopkins School of Public Health.
But by Tuesday afternoon, amid outraged Twitter messages by livestock producers and at least one member of Congress, the agency’s “Greening Headquarters Update” had been removed. “U.S.D.A. does not endorse Meatless Monday,” a spokeswoman said in a statement. The newsletter, which covered topics like the installation of energy-efficient lights on the Ag Promenade and recycling goals, “was posted without proper clearance,” the statement said.
Among those who objected to the Agriculture Department’s apparent plug for vegetables was Representative Steve King, Republican of Iowa, who tweeted: “USDA HQ meatless Mondays!! At the Dept. of Agriculture? Heresy! I’m not grazing there. I will have the double rib-eye Mondays instead.”
A spokesman for the National Cattlemen’s Beef Association, which drew the offending passage to the U.S.D.A.’s attention on Tuesday afternoon, called it “a slap in the face of the people who every day are working to make sure we have food on the table to say ‘Don’t eat their product once a week.’ ”
In arguing the environmental rationale for eating less meat, the retracted newsletter went further even than the Meatless Mondays campaign, which typically focuses on health.
“How will going meatless one day of the week help the environment?” it asked. “The production of meat, especially beef (and dairy as well), has a large environmental impact. According to the U.N., animal agriculture is a major source of greenhouse gases and climate change. It also wastes resources. It takes 7,000 kg of grain to make 1,000 kg of beef.”
The cattlemen’s group disputed any benefit to eating less meat, saying that meat is nutrient-rich and that beef production has become more environmentally efficient in recent decades. Peggy Neu, the president of the Monday Campaigns, said she had not been consulted about the renegade endorsement of the campaign or the department’s subsequent repudiation of it.
“The U.S.D.A. is right in the middle of dietary recommendations, so from our perspective it would be a terrific thing if they signed on,” Ms. Neu said. “Or, I guess I should say, ‘would have been.’ ”
Copies of newsletter, no longer accessible at its original home on the USDA site, are floating around the Web. One of them is here.
Mr. Christian Juhl, Director at CPF Denmark, revealed that ‘Kitchen Joy’ brand has penetrated Finland, Denmark and Sweden last year. According to Mr. Juhl, the brand was well received by Scandinavian market where it has a market share of 94% in Finland, 70% in Denmark and 14% in Sweden.
The success of the brand derives from its extensive menu which includes Thai, Indian, Chinese and Japanese ready meal products. The Thai food menu, for example, offers a good selection such as popular red curry, green curry, panang curry, and pad praew wan. It also offers various chicken menu such as Chilli sauce chicken and Terriyaki chicken.
‘Kitchen Joy’ is a strong brand of frozen food in Scandinavia. The brand targets trendy Scandinavians aged 15 to 35 who enjoy tasty food with convenience. The product package is paper box which is easy for takeaway. Since Thailand is one of the most popular destinations for Scandinavians, many of them are familiar with Thai food, thus, making Kitchen Joy number 1 Asian Ready meal in Scandinavia.
The company aims to generate the revenue of 33 million baht from the three countries; Finland, Denmark and Sweden. The company plans to do 360 degree marketing where it aims to do marketing both above and below the line to stimulate sales.
The company expects that the revenue will increase by 40-50% each year where the target revenue of this year is 800 million baht, which will increase by 600 million baht from last year. The company believes that the market expansion is feasible due to its extensive products menu and increase in channels of distribution. The company expects the sales revenue of ‘Kitchen Joy’ to increase to 2,500 million baht by 2015.
Recently the company has sponsored the famous Danish reality show “Tempted Season 2”. The company believes that the audience of the show is its target customers. The show will be on Danish TV in September to November 2012. The company expects to increase the brand awareness as the show should be screened both on Danish TV and on-line.
The company has sponsored the show for 3 million baht. It also prepares a budget of 13 million baht for sales promotion activities during the time that show is running. The company believes that the revenue generated during the screening period should increase more than 40-50%.
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Can you believe summer is more than half gone and it’s almost time for school to start again?
With most of the kids in our area starting back to school about a month from now, I’ve been thinking a lot lately about quick, easy and healthy meals that busy parents can put together on a school night.
I’ve also been thinking a lot about how hard that can be to accomplish in today’s hectic and fast-paced world, especially if your grocery budget is tight.
I know that on some days, it can seem like putting a meal on the table just adds another layer of stress. It can be difficult to put a tasty, healthy meal on the table after working all day, and the temptation to take the easy way out and reach for a bag of frozen chicken nuggets or that frozen pizza is hard to resist. I know because I’ve done it myself, even though I know those things are not the healthiest choices for my family.
Wouldn’t it be great if you could put a budget-friendly meal on the table that your family will love and that gets you out of the kitchen fast? You can.
With a little planning and these easy recipes, you can put a school-night meal on the table that’s fast, healthy and delicious in about the same time it would take you to make those nuggets or that pizza. In the next few weeks, I’ll be sharing some recipes with you to help get you started.
This week’s recipes are all-time favorites with kids and grown-ups alike: Homemade Chicken Nuggets, Amazing Oven Fries and Easy Fish Tacos.
Homemade Chicken Nuggets
1½ pound boneless, skinless chicken thighs
1 cup cornflake cereal crumbs or bread crumbs
½ teaspoon salt-free Italian herb seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon paprika
Cut chicken thighs into bite-size pieces (about 1 inch). Place cornflake crumbs or bread crumbs in plastic bag and crush by using a rolling pin. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly. Bake using either microwave or conventional oven method:
• Microwave method: Lightly grease an 8-by-12-inch microwave-safe baking dish. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.
• Conventional method: Preheat oven to 400 degrees F. Lightly grease a cooking sheet. Place chicken pieces on cooking sheet so they are not touching. Bake until golden brown, about 12 to 14 minutes.
Serves 4 at about $1.75 per serving.
• Cook’s note: To make this meal even faster to prepare, buy chicken when it’s on sale, cut into bite-sized pieces and freeze in family-size portions. Defrost in the fridge while you work, and when you’re ready to make supper, just “shake and bake” your nuggets. A few minutes preparation now will save you precious time after a hard day.
Amazing Oven Fries
2 pounds large potatoes
8 cups ice water
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt
1 tablespoon vegetable oil
Scrub potatoes and cut into ½-inch wide strips (don’t peel). Place potato strips in large bowl of ice water, cover and chill for 1 hour or longer. Preheat oven to 475 degrees F. Remove potatoes from water and dry thoroughly. Place garlic powder, onion powder, salt and pepper in zippered plastic bag. Zip bag closed and toss potatoes in spice mixture. Brush potatoes with oil. Place potatoes in nonstick shallow baking pan. Cover with aluminum foil and place in a 475 degrees-F. oven for 15 minutes.
Remove foil and continue baking uncovered for additional 15 to 20 minutes or until golden brown. Turn fries occasionally to brown on all sides.
Serves 4 at about 89 cents per serving.
Easy Fish Tacos
½ cup non-fat sour cream
¼ cup fat-free mayonnaise
½ cup fresh cilantro
½ package low-sodium taco seasoning, divided
1 pound cod or white fish fillets, cut into 1-inch pieces
1 tablespoon olive oil
2 tablespoons lemon juice
2 cups shredded cabbage
2 cups diced fresh tomato (about 2 medium)
12 corn tortillas
In a small bowl, combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix. In a medium bowl, gently combine fish pieces, vegetable oil, lemon juice, and remaining seasoning mix; pour into large skillet. Cook stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with a fork.
Fill warm tortillas with fish mixture. Top with cabbage, tomato, sour cream mixture, and taco sauce.
Makes 12 tacos. Serves 6 at about $2 per serving.
Penny Hawkins is a former Times-News Cook of the Month. Contact her at twodollardinners@yahoo.com or visit her blog at twodollardinners.blogspot.com.
Central Florida’s leading weight loss clinics, has announced that it has entered into a collaborative agreement with celebrity chef George Stella. Stella, who lives in Kissimmee, is best known for his appearances on The Dr. Oz Show and The Food Network, and is the author of five top-selling “low-carb” cookbooks.
Stella first gained national recognition more than a decade ago as patriarch of the “Half Ton Family.” After adopting a healthy lifestyle, George and his family lost 500 pounds and built a reputation for living “Stella Style” – loosing weight and keeping it off by maintaining a low-carb, healthy diet. When he began his weight loss journey, Stella, a former professional chef with Disney, tapped into his cooking knowledge by creating original easy and delicious “Stella Style” recipes that eventually led to five cookbooks and multiple TV appearances. Now, he will be providing G. O. patients with the very same weight loss tools and resources for which he is famous.
Greater Orlando Medical Weight Loss has been in business in Central Florida for four years, helping more than 500 patients reach their weight loss goals utilizing a combination of nutrition counseling, medication therapy, behavior modification and exercise recommendations. Founded by Dr. Rene Cruz, G. O. adheres to a philosophy of safe, healthy weight loss achieved under medically sound guidance. Dr. Cruz, G. O.’s Chief Medical Officer, is Board Certified in Internal Medicine and has practiced in the Central Florida community for more than 15 years and understands the direct link between weight issues and overall health
“We couldn’t be more pleased that Chef Stella has decided to exclusively endorse our program and we will be able to offer our patients Stella Style low-carb cookbooks and custom-made recipes created especially for us,” said Dr. Rene Cruz, a 2011 “PatientsChoice” award winner. “Our program is a process; it’s all about implementing and committing to a lifestyle change. These new tools will help educate our patients about what food to shop for and how to create easy, healthy meals that will help them enjoy long-term success on the journey to health and well-being.”
A pioneer in the low-carb weight-loss revolution, George Stella was looking for new avenues in which to share his message. “I live in the area and had heard good things about the Greater Orlando Medical Weight Loss program, so I actually approached them first about the idea of a partnership,” said Chef Stella. “I agree with Dr. Cruz’ philosophy of safe, controlled and healthy weight loss, which is the process that worked for me and my family. Living Stella-style is all about low-carb, healthy eating so I knew my recipes and cookbooks would mesh well with the program. I look forward to a long-term collaboration with G. O. and helping lots of Central Floridians reach their weight loss goals.”
Suzanne Hankey welcomes a steady stream of customers into The Educated Palate every lunchtime, but few get the opportunity to sit down for their meal.
All too often they leave with a paper bag in one hand and a coffee in the other, she said, unable to snag a coveted seat in her small cafe.
But a solution could soon be at hand, with Wollongong City Council revealing plans this week to boost outdoor dining in the CBD.
Under the plans, eateries wanting to set up tables and chairs for alfresco dining at the front of their shops will have to apply to the council only for a licence, instead of lodging a separate, often costly development application seeking council permission.
The new dining approvals will apply to shop fronts – eateries or not – in upper and lower Crown St, Globe Lane and Civic Plaza.
Ms Hankey said she and her daughter had lodged a development application to allow outdoor dining in Civic Plaza when they first bought The Educated Palate in 2004, but it was knocked back because of traffic concerns.
The council’s new proposal will allow her business to have a similar set-up to what she was seeking eight years ago.
“We’re very supportive of what the council wants to do here,” she said, adding she expected it would add 40 seats to her cafe.
“Wollongong is so lovely outside, especially during summer, so it would be great to have more people able to enjoy a sit-down meal at lunchtime.”
The move is part of the council’s bid to revitalise the CBD by attracting more restaurants, cafes and ultimately, more pedestrian traffic through the city.
Mark Grimson, council’s city centre revitalisation manager, said many established cafe owners surveyed by council had found the process to access outdoor dining approvals arduous and complex.
He said it was hoped the proposal, if approved, would help existing eateries to expand and give incentive for new operations to open.
“The use of outdoor dining has become a feature of thriving cosmopolitan and cultural centres,” he said. “Wollongong can take advantage of its warm temperate climate by encouraging the use of footpaths and public spaces for outdoor dining.”
Mr Grimson said while a fee for gaining an outdoor dining licence may apply, it would be considerably less than the cost of submitting a development application.
