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Post by domeplease on Jan 15, 2019 12:00:20 GMT -5
--01-14-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/best-hole-in-the-wall-burger-joint-in-every-state/ss-BBOvflK?li=BBnb7Kz --01-15-19: www.msn.com/en-us/health/nutrition/the-worst-foods-for-your-cholesterol/ss-BBSfvTI?li=BBnb7Kz&ocid=U147DHP#image=1 --01-15-19: www.msn.com/en-us/foodanddrink/quickandeasy/65-make-ahead-weeknight-dinner-recipes/ss-BBSeDfC?li=BBnb7Kz&ocid=U147DHP#image=65 --01-11-19: www.msn.com/en-us/foodanddrink/tipsandtricks/the-genius-secrets-to-the-very-best-hawaiian-pizza-haters-welcome/ar-BBS0lho?li=BBnb7Kw This one goes out to all you lovers out there. Haters, too. Because if you have a deep affection for Hawaiian pizza, this recipe will make the best and most thoughtfully balanced you’ve ever tasted. And if, instead, Hawaiian pizza makes you inexplicably angry—well, if any pie is going to change your mind, this is it. This people pleaser comes from master dough-smith Ken Forkish of Ken’s Artisan Pizza and Ken's Artisan Bakery in Portland, Oregon and, regardless of which side of the salty-sweet chasm you find yourself on, any homemade pizza can benefit from Forkish’s technique—and one sneaky-genius (1) trick in particular. Beneath the layers of sauce, cheese, ham, pineapple, and more cheese, Forkish smears a very thin layer of bacon grease. You won’t taste bacon, you will just taste good. We tried a blind side-by-side taste test at Food52 HQ and confirmed this. And while the clever trick is very much at home on this rumaki-era pizza, pretty much any other pizza—with its just-under-salted strands of mozzarella, its sharp, tangy sauce that welcomes a little more roundness like a good vinaigrette—will get notably, yet untraceably better. Forkish’s smart oven choreography, too, is a boon for home cooks who don’t have raging 900-degree pizza ovens (aka every home cook who isn’t risking life and limb like Jeffrey Steingarten). He preheats, then broils the stone (2), then switches briefly back to bake, then broils one last time, to make sure the full pizza-cooking area is as hot as can be, but especially at the most critical fronts. And for this particular Hawaiian-ish gem of a recipe, every standard component is outsmarted—instead of pineapple chunks that skew sweet, acidic, and one-note (a note that I will reiterate some of us are very fond of), Forkish first roasts the fruit with onion, red chile flakes, olive oil, and salt till its jangly juices have softened, concentrated, and singed at the edges. Instead of a thick ceiling of mild, gooey cheese to have to overcome with flavor, there’s a subtle base layer of pecorino for some salty funk, plus a thinner-than-usual layer of mozzarella on top. The other toppings don’t have to fight to shimmer through and the ham slices can curl and poke up through the top cheese layer and get a little char, too. In case you’re thinking this sounds fussy, the tomato sauce is … just straight tomato sauce. No need to spike and simmer with herbs and garlic—everything it needs is already there. As for the dough, use your favorite—we went for Forkish's Saturday Pizza Dough, but his cookbook The Elements of Pizza has 13 recipes that fit into your life in different moments—from wild yeast levain to “I Slept in But I Want Pizza Tonight.” A little something for everyone. By Genius Recipes 1 pizza dough ball (see note below) 1 whole pineapple 1/4 to 1/2 sweet onion, preferably torpedo or Maui, or substitute Vidalia or Walla Walla 1 tablespoon (15g) extra-virgin olive oil Fine sea salt Chile flakes 1 tablespoon (15g) or less rendered bacon fat (optional, but not really) 1/3 cup (90g) tomato sauce 1/4 cup (15g) Pecorino Romano cheese, finely grated 2 ounces (50g) cooked (deli-counter) ham, sliced medium-thick in 2-inch-long, 1/2-inch-wide pieces 1 1/2 ounces (40g) low-moisture, whole-milk mozzarella cheese, coarsely grated (1) As always, don’t hide an ingredient from your guests if you’re not sure of their feelings on the matter—they might be allergic or otherwise averse, and that’s just mean. But it’s still pretty sneaky to put a layer of bacon fat under your pizza sauce when there isn’t even bacon on the pizza. Sneaky genius. (2) Or stone-derivative. As you can see in the video above, an upside-down baking sheet will do the trick, and works just as well. Kind of. |
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Post by domeplease on Jan 18, 2019 13:19:51 GMT -5
--01-17-19 AN IMPORTANT MUST READ: edition.cnn.com/2019/01/16/health/new-diet-to-save-lives-and-planet-health-study-intl/index.html
(CNN) — An international team of scientists has developed a diet it says can improve health while ensuring sustainable food production to reduce further damage to the planet.
The "planetary health diet" is based on cutting red meat and sugar consumption in half and upping intake of fruits, vegetables and nuts.
And it can prevent up to 11.6 million premature deaths without harming the planet, says the report published Wednesday in the medical journal The Lancet.
The authors warn that a global change in diet and food production is needed as 3 billion people across the world are malnourished -- which includes those who are under and over-nourished -- and food production is overstepping environmental targets, driving climate change, biodiversity loss and pollution.
The world's population is set to reach 10 billion people by 2050; that growth, plus our current diet and food production habits, will "exacerbate risks to people and planet," according to the authors.
"The stakes are very high," Dr. Richard Horton, editor in chief at The Lancet, said of the report's findings, noting that 1 billion people live in hunger and 2 billion people eat too much of the wrong foods.
Horton believes that "nutrition has still failed to get the kind of political attention that is given to diseases such as AIDS, tuberculosis, malaria."
"Using best available evidence" of controlled feeding studies, randomized trials and large cohort studies, the authors came up with a new recommendation, explained Dr. Walter Willett, lead author of the paper and a professor of epidemiology and nutrition at the Harvard T.H. Chan school of public health.
The report suggests five strategies to ensure people can change their diets and not harm the planet in doing so: incentivizing people to eat healthier, shifting global production toward varied crops, intensifying agriculture sustainably, stricter rules around the governing of oceans and lands, and reducing food waste.
The 'planetary health diet'
To enable a healthy global population, the team of scientists created a global reference diet, that they call the "planetary health diet," which is an ideal daily meal plan for people over the age of 2, that they believe will help reduce chronic diseases such as coronary heart disease, stroke and diabetes, as well as environmental degradation.
The diet breaks down the optimal daily intake of whole grains, starchy vegetables, fruit, dairy, protein, fats and sugars, representing a daily total calorie intake of 2500. READ MORE…
--01-16-19: www.msn.com/en-us/foodanddrink/foodnews/30-cult-favorite-items-from-costco/ss-AAzOx5D?li=BBnb7Kz&ocid=U147DHP#image=31
GOD, I Love Costco!!!
--01-18-19: finance.yahoo.com/news/americans-consuming-less-booze-leading-183550260.html
Alcohol consumption is on the decline among Americans, who are increasingly turning to other products for a different kind of buzz.
According to data compiled by The Wall Street Journal, U.S. alcohol volume declined 0.8 percent last year – 0.1 percentage point increase over the year prior. Beer consumption took the biggest hit, but growth among wine and spirits also slowed.
The trend is being driven, in part, by more mindful consumption among millennials, who in some cases opt to completely abstain from drinking alcohol, the Journal noted.
As a result, some companies are banking on alternative products to lure consumers back – including marijuana-infused products.
New Age Beverages Corp., a natural beverage company, recently struck a deal to develop and distribute Marley-branded cannabis-infused drinks. Its non-psychotropic main ingredient is cannabidiol (CBD).
“Consumers want what’s called 'the entourage' effect, which really gives them that relaxation,” New Age Beverage Corp. CEO Brent Willis told FOX Business’
Anheuser-Busch InBev announced a $100 million joint venture in December to partner with Canadian pot producer Tilray to research cannabis-infused drinks. The companies plan to research a potential product that also includes CBD.
Constellation Brands – the parent company of Corona Beer – in August acquired a $4 billion stake in Canopy Growth Corp, a Canadian marijuana producer.
Molson-Coors said last year its Canadian unit was partnering in a joint venture with Hydropothecary Corporation “to pursue opportunities to develop non-alcoholic, cannabis-infused beverages for the Canadian market following legalization.” READ MORE…
--01-17-19: www.msn.com/en-us/foodanddrink/foodnews/mauro-colagreco-chef-behind-no-3-%e2%80%98best%e2%80%99-restaurant-in-the-world-debuts-a-new-palm-beach-eatery/ar-BBSnal7?ocid=U147DHP
Boasting a menu of Mediterranean cuisine and the area’s first water sommelier
Palm Beach’s dining scene can now tout a world-caliber chef as one of its own with the debut of Florie by Mauro Colagreco. This marks the first U.S. restaurant for the Argentine-Italian chef behind the two-Michelin starred — and currently ranked number 3 on the controversial yet wildly influential World’s 50 Best Restaurants list — Mizaur in Menton, France.
Housed inside the Four Seasons Resort Palm Beach (2800 S Ocean Blvd), which just underwent a multi-million dollar renovation, Florie debuted earlier this week boasting a sophisticated pale peach and sea green interior serving as tribute to Palm Beach complete with cozy banquettes, an open kitchen, all set against an ocean backdrop.
With the help of chef de cuisine, Florenzo Barbieri, who also worked at Michelin-caliber restaurants like Borgo San Jacopo in Florence and Gambero Rosso in Sicily, they’ve created an intricate Mediterranean-influenced menu.
Florie’s menu begins with small plates like hamachi with citrus, macadamia milk and chia seeds and Iberian ham sliced table-side.
The entrée section is divided into cooking methods including yakitori, tandoor, spit-roasting a la broche, and stone hearth oven.
Highlights include calamari with bagna cauda sauce, green peas, fava beans and sorrel; pork ribs with mashed potato and pork jus; lamb shoulder with sweet potato, dates, walnuts and black sesame sauce; truffled chicken with Albufera sauce, crushed potatoes, chives and shallots; and shellfish cioppino. READ MORE…
--01-17-19: www.msn.com/en-us/health/nutrition/is-black-pepper-healthy-heres-what-the-science-says/ar-BBSkqne?li=BBnb7Kz
Like salt, black pepper sits on almost every kitchen table or countertop in America. But while whole books have been written about sodium consumption and human health, black pepper and its compounds have garnered little attention from experts.
But pepper probably deserves more scrutiny. Some research has linked black pepper marinades to the elimination of heterocyclic amines, or HCAs, which are the cancer-causing chemicals that form when meat is charred or cooked at high temperatures.
A group at Kansas State University found that mixing one gram of fine black pepper with 100 grams of ground beef—which works out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated the formation of HCAs during cooking.
While that much pepper may be too pungent for some, the study author says that mixing pepper with oregano, rosemary, and other herbs in the same spice-to-meat ratio should provide the same carcinogen-lowering benefits.
Pepper may also aid digestion. “There are a number of animal studies that indicate some potential benefit for the gastrointestinal tract,” says Keith Singletary, professor emeritus of nutrition at the University of Illinois, who wrote an overview on the research on pepper. (The paper was funded by the McCormick Science Institute, which studies the benefits of spices.)
While the evidence isn’t always consistent, some of it suggests that black pepper may stimulate the secretion of digestive enzymes that help you feel full after a meal and ease food’s transit through the GI tract, Singletary says. “It may also enhance the absorption of some nutrients,” he adds. READ MORE…
--01-16-19: www.msn.com/en-us/foodanddrink/tipsandtricks/the-best-slow-cooker-chili-has-a-secret-ingredient/ar-BBS5Frh?li=BBnb7Kw
We might be a little biased, but we think this slow cooker chili recipe is the best chili ever! Whip up a batch as a perfect game day snack, or enter it in this year's chili cook-off. It has all the beefy, spicy flavor you know and love, but we added a few secret ingredients that take things to the next level.
Adding smokey bacon and pickled jalapeno slices really amps up the flavor, and we snuck in one extra ingredient that contributes a malty backbone to the stew.
How Do You Make the Best Chili Ever?
Everyone has a secret chili ingredient, and few people are willing to share theirs. We'll tell you ours: it's beer! How do you choose the best beer?
Well, you can use any kind you like, but the style will affect the overall flavor. Darker beers like stouts and porters add roasty, robust flavors while lighter beers contribute more moderate levels of maltiness.
Anything with a lot of hops (such as an IPAs or pale ales) will add a touch of bitterness to your chili, so it's best to stick to the low-hop beers. Here's more information about how to cook with beer.
Have some fun and play around with different styles. If you're not a huge beer fan, we'd recommend starting with a lager like Shiner Bock or Negra Modelo.
Can You Put Raw Beef in a Slow Cooker?
Yes, you can totally cook raw beef in a slow cooker! Many recipes (including ours) have a step for browning the beef before it goes into the Crock Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors.
But, if you don't want to clean the extra dish or you don't have time to make it happen, feel free to skip this step! Psst! Our Test Kitchen's go-to slow cooker allows you to brown meat and slow cook in one pot. Learn more.
How Long Does Chili Take in a Slow Cooker?
If you're browning your beef ahead of time, your chili can be ready in 4 to 5 hours on low (or, 2 to 3 hours on high).
Because all the ingredients are already cooked, you only need to simmer the chili until the flavors meld together. If the meat is raw, increase the cooking time to 8 hours on low or 4 hours on high.
How to Make Slow Cooker Chili
Ingredients
1 pound ground beef
1 pound bulk pork sausage
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (12 ounces) beer
6 bacon strips, cooked and crumbled
1 small onion, chopped
1/4 cup chili powder
1/4 cup chopped pickled jalapeno slices
2 teaspoons ground cumin
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon cayenne pepper
Shredded cheddar cheese, sour cream and chopped green onions, optional for garnish
Yield: 12 servings
Instructions
Step 1: Cook the beef and sausage
Start by browning the beef in a large skillet over medium-high heat. It may dirty an extra pan, but it's totally worth it because it increases the depth of flavor. Cook the beef for 6 to 8 minutes until it's no longer pink, breaking it up into crumbles as you go. Drain the fat and transfer the beef to a 6-quart slow cooker. Repeat the process with the sausage.
Step 2: Load up the slow cooker
Add all the ingredients to the slow cooker, except the optional garnishes. Stir until everything is well combined and cook, covered, on low for 4 to 5 hours. Since all the ingredients are already cooked, you only need to heat everything through and allow the flavors time to meld together.
Step 3: Garnish and serve
Ladle the chili into individual bowls and top with shredded cheese, sour cream, and chopped green onions, if using. Alternatively, you can spoon the chili over hot dogs, spaghetti, nachos or French fries.
Pro Tip: Don't worry if you have a ton of leftovers! After the chili cools down, freeze it in individual portions or press it flat in gallon-sized freezer bags for easy storage. It will stay good in the freezer for 4 to 6 months.
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Post by domeplease on Jan 22, 2019 11:27:02 GMT -5
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Post by domeplease on Jan 31, 2019 14:30:16 GMT -5
--01-23-19 A MUST READ: www.msn.com/en-us/foodanddrink/foodnews/the-fast-food-newcomers-conquering-america-in-2019/ss-BBRYOGy? li=BBnb7Kz&ocid=U147DHP#image=37
NOTICE, THE HEALTHY FAST FOOD & THE ASIAN FOOD OUTLETS… THE NEW FAST FOOD (for the most part) IS STARTING TO CHANGE FOR THE BETTER.
--01-24-19: www.msn.com/en-us/foodanddrink/recipes/40-most-mouthwatering-hot-sandwiches/ss-BBSGEtZ?li=BBnb7Kw#image=40
--01-22-19: www.msn.com/en-us/health/nutrition/the-unhealthiest-item-in-every-fast-food-chain-in-the-us/ss-BBSirKb?li=BBnb7Kz#image=2
--01-31-19: www.nbcnews.com/better/lifestyle/best-vegetarian-vegan-meals-fast-food-chains-ncna964186
--01-27-19: www.msn.com/en-us/health/nutrition/40-best-dinners-if-youre-over-40/ss-BBP55n1?li=BBnb7Kz
40 Best Dinners If You're Over 40
People say breakfast is the most important meal of the day, but dinner is pretty important, too. Sure, the first thing you fill your body with fuels you through everything on your to-do list.
But what no one thinks about is that the last meal is what will fuel your body through the night. Dinner also determines how good you feel when you wake up in the morning tomorrow—and for years to come.
That’s right. What you eat for dinner will have an impact on your long-term health.
Sorry, we have to say it, but it becomes increasingly difficult for your body to handle all those fatty, greasy, and fried meals as you age.
And as you reach your fourth decade, the aftermath of eating a cheese-loaded pizza can easily feel on the same level as recovering from a hangover.
Luckily, there’s an easy solution: Eat dinners that are going to make you feel your best and give you everything you need to live a long, happy life.
By filling your plate with plenty of vibrantly-colored veggies and skipping out on the foods that—quite literally!—weigh you down, you’ll be feeling better in your 40s than you ever did in your 20s. Seriously.
And these 40 options are a great place to start. And speaking of breakfast, your morning meal may also need an overhaul. So don’t miss these 40 Best Breakfasts After 40.
--01-24-19: www.msn.com/en-us/health/health-news/fried-food-may-be-killing-you-a-new-study-says-here-are-the-worst-offenders/ar-BBSEEid?li=BBnba9O&ocid=U147DHP
It’s no secret that fried food isn’t good for you. But a new study published in The BMJ details exactly how eating these foods may affect your health over time — and spells out which kinds may be the worst for you.
…Those who reported eating at least one serving of fried food per day had about an 8% higher chance of dying early, compared to women who said they did not eat any, according to the study.
They also had a 8% higher chance of dying specifically from cardiovascular disease. READ MORE…
--01-28-19: www.msn.com/en-us/health/nutrition/40-nutrition-experts-told-us-the-foods-you-should-be-eating-every-day/ss-BBOL5Bw?li=BBnb7Kz&ocid=U147DHP
40 Nutrition Experts Told Us The Foods You Should Be Eating Every Day
Sometimes, it just gets a little hard trying to determine what you should be eating every day in order to stay healthy. To get to the bottom of it, we consulted registered dietitians and nutritionists to find out exactly which foods they swear by.
Who better to take some pointers from than the experts, right? If these foods work for them to eat on the regular, they just might work for you, too.
You’ll want to take note of these foods and try incorporating them into your own daily diet. Who knows, you might just discover your new favorite daily go-to food!
So the next time you’re heading out on a trip to the grocery store, now you won’t have to think twice about which fruits, veggies, protein, and even snacks to stock up on.
--01-30-19: www.msn.com/en-us/health/nutrition/8-ways-drinking-soda-may-increase-your-cancer-risk/ss-BBOtKZC?li=BBnb7Kz
--01-30-19: www.msn.com/en-us/health/nutrition/10-ways-drinking-diet-soda-could-be-killing-you/ss-BBS8FFw?li=BBnb7Kz
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Post by domeplease on Feb 4, 2019 14:11:29 GMT -5
DO ME’S NEW DIET:
I have been on this Diet for nearly 45-Days and have lost 12-LBS.
Tequila does not like it much, because but it means = No more French Fries, Pizza, etc. for her.
EARLY MORNING: Four cups of Coffee (no sugar, just a little milk)
First Drink: Veggie/Fruit drink made with water & ice…
Small slices of Kiwi, Banana (including the skin), Peach, Plum, Apple, Pear, Papaya, Mango, Melon, Black Berries, Blue Berries, Strawberries, Grapes, Pineapple, etc. (according to what is available).
AND: Fresh Spinach, Broccoli, Cauliflower, Bell Pepper, Radish, Garlic, Ginger, Cucumber, Cactus, Carrots, Red Beets, Green Beans, Celery, Squash, etc. (according to what is available).
All the above, goes into a mixer with three different types of Nuts, Coconut Oil, Water, Ice, Whey Powder and Turmeric Spice, etc.
This is all blended and served to me in a typical sized coffee mug. The rest goes into a container in the fridge.
Second Drink: A full Lime and two Celery Stalks blended with water & ice and served in a coffee cup. This is great for Knee, Shoulder (etc.), Aches & Pain. It takes about two weeks of daily use = No more Aches/Pain.
AND: A small half bowl of Hot Oatmeal made with water (no milk or sugar), but with Coconut Oil, different small bits of fruit, three different nuts, a bit of Turmeric Spice, etc. Sometimes I put on top, an Easy-Over Fried Egg.
Throughout the day, I will drink around six cups of Green Tea & at least six tall glasses of water with lemon.
MID-DAY LUNCH:
It varies, so I do not get food bored…go figure.
--Baked skinless half chicken with rice/veggies, small salad and three tortillas.
--Or, Scrambled Eggs with Garlic, Onions, Broccoli and small pieces of Ham or Turkey; with three tortillas and maybe a side of Black Beans with onions/garlic.
--Fresh Fish Tacos (3) with cooked onions, tomatoes and coleslaw.
--Homemade Chicken/Veggie Soup with three tortillas and maybe a small salad.
--A Brown Rice Bowl with Green Beans, Onion, Garlic and Ground Beef/Turkey/Pork with a small salad.
DINNER:
It Varies…
-A Baked Skinless Chicken (one-half) with Brown Rice and Black Beans & a small salad with three tortillas.
-- Green Apples with Local Goat Cheese or French Goat Cheese, or a chunk of Blue Cheese
--A Brown Rice Bowl (see Lunch…)
--Slices of Mango with cleaned Raw Veggies and dip the Veggies in Peanut Butter (low fat)
--Fresh Fish with Brown Rice, small salad and three tortillas.
--A Lobster/Large Shrimp Salad with three tortillas.
--A Salad with Tuna Salad on top with two boiled Eggs & Nuts.
--Homemade Chicken/Veggie Soup with any of the above Dinner Menu Items or Solo.
--Broiled Goat Meat with Brown/Rice & Black Beans and a small salad.
ONCE EVERY TWO-WEEKS OR SO FOR DINNER:
--I will have a Costco Sirloin Steak, with a baked Sweet Potato, small salad, tortillas.
--Or, Two Costco Pork Chops with the bone.
--Or, two grilled Ground Beef Patties (no bread/buns) with veggies, soup, salad.
--Or some Pasta, or squares of Lasagna.
--Etc.
___________________________________________________________________________________
MID-DAY OR LATE NIGHT SNACKS:
--Green Apples with chunks of cheese (see above…)
--Cup of homemade Chicken/Veggie Soup
--Mango Slices
--Raw Veggies with Costco Veggie Dip
--A Cup of Low Fat Yogurt/Cottage Cheese with Fruit/Nuts, with a small bit of Fresh Honey from a Local Honey Farmer.
--Costco Herring Slices
--Etc.
_____________________________________________________________________________________
--ALL local farm chickens along with Cows and Goats are all Free-Ranch Raised = No Antibiotics.
--I have cut out most Sugar/Salt from my Diet.
--If we have to fry anything, we use only Extra Virgin Olive Oil.
--I have cut like 85% of Red Meat from my Diet.
--I drink absolutely NO types of Sodas.
--No more Costco Chocolate Cake or Cheesecakes, etc. (AND, God I loved them)
__________________________________________________________________________________________
--PLEASE, KEEP IN MIND: In our Compound and our Rooftop Green House, we grow many of the Veggies/Fruits mentioned above.
_____________________________________________________________________________________
--I CONSTANTLY STILL FIGHT THE URGES TO EAT:
--More Red Meat
--Hamburgers on Buns
--BACON
--Pizza
--Sandwiches
--Hot Dogs
--Ribs
--FRENCH FRIES & POTATO CHIPS
--More Pasta
--BREAD
--Chocolate Cakes/Cheesecakes, etc.
--Etc.
______________________________________________________________________________________
But being ONLY Human I still occasionally:
--Have a bowl of Sherbet Lime Ice-Cream with Nuts & Grapes
--A Payday Candy Bar.
--Etc.
__________________________________________________________________________
At FIRST, the above Diet is NOT easy to get used to…
However, after a while you actually get used to looking forward to eating the above meals.
I have a lot more energy, feel a heck of a lot better, have lost weight, etc.
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Post by domeplease on Feb 9, 2019 12:07:47 GMT -5
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Post by inger on Feb 9, 2019 12:15:44 GMT -5
I just ate a Rice Krispies treat for breakfast. I’ll be back for something more, don’t worry...One is never enough...
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Post by domeplease on Feb 18, 2019 12:08:24 GMT -5
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Post by inger on Feb 18, 2019 17:23:53 GMT -5
I wanna cheez burger. Plain cheez burger. Best food ever...Don’t screw it up with condiments, eat it well done and plain.
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Post by domeplease on Feb 24, 2019 13:20:56 GMT -5
I wanna cheez burger. Plain cheez burger. Best food ever...Don’t screw it up with condiments, eat it well done and plain.
All of them rated the burger as good as a ‘Meat Burger’ and some said, “It was even BETTER…”
MEET OUR BURGER OF THE NEAR FUTURE: --02-24-19: www.msn.com/en-us/foodanddrink/foodnews/how-umami-burger-is-leading-the-meatless-revolution-with-the-best-tasting-impossible-veggie-burger-weve-ever-had/ar-BBTBLkq Los Angeles-born restaurant chain Umami Burger features the new Impossible Burger recipe on its menu. INSIDER tested out how the new version stacks up to other veggie burgers. It's by far and away the best meatless burger we've ever tasted. "[The Impossible Burger] has a great future," Sam Nazarian, CEO of SBE hospitality group said. "I think there's still a lot of people who don't know about it, and our job is to continue to share the message that this thing does exist and it's found to be comparable to any meat we have." Veggie burgers are not typically regarded as the star of any restaurant menu, but Umami Burger is changing the game when it comes to everyone's perception of a meatless patty - regardless of whether you're a vegetarian or not. The burger chain (now with locations around the world) has been partnered with Impossible Foods for close to two years, showcasing the groundbreaking "bleeding," plant-based meat substitute on their menu. Thanks to a new version of the Impossible "meat" recently debuted and taste-tested by INSIDER, we can confidently say Umami Burger is making one of the best meatless burgers in the market. "The patty we saw was light years ahead of any other [vegetarian burgers] that would compete with it," Sam Nazarian, the CEO of SBE tells INSIDER. "People started seeing how it was cooked and the texture with the marbelization and the 'bleeding' - but now fast forward to the next evolution, and I think it is just leaps and bounds better quality-wise." "The caloric intake levels are much better, and more importantly it actually looks almost identical to a burger patty as it's cooking," Nazarian said. The SBE hospitality group umbrella includes Umami Burger and other Los Angeles staples like Katsuya, all of which are exploring new ways to showcase the Impossible Foods' products. So far the Impossible burger patty is the star at Umami locations both in Los Angeles and around the world. The new meatless Umami Burger is the closest thing to real beef we've had in years. What sets Impossible Foods' and Umami Burger aside from other vegetarian competitors is their "mandate," as Nazarian refers to it. The goal is not to market strictly to vegetarian and vegan customers, but to people of all dietary preferences. Impossible burgers have been available in various restaurants since 2016, but this new and improved recipe is closer to the texture and taste of beef than ever before. "People are just overwhelmed because they can't in any way tell that it's different [from meat]," Nazarian said. INSIDER reviewed a the first version of the Impossible patty back in 2016, when it was being served in a New York City restaurant, Momofuku Nishi. At the time, it was already close to the texture and taste of real beef. But the version we had at an Umami Burger location in Los Angeles was even more uncannily "beefy," with a satisfying chewy texture and a flavor that invoked the restaurant's namesake - a distinct umami taste. Umami Burger's chefs also clearly know their way around preparing the "meat." Impossible Foods distributes the uncooked product to many different restaurants, but the quality of preparation varies wildly depending on the chef's experience levels with it. The cookery on Umami's Impossible "Classic" burger was the best we've tasted yet, with a charred exterior and moist, rich interior reminscent of a medium-rare beef patty. The SBE hospitality group has been constantly innovating their use of Impossible Foods and practicing preparations of the plant-based product. For them, it's not an afterthought for vegetarians on a meat-forward menu. The aim is for the Impossible burger to be a core part of Umami Burger's branding. As part of that mission, Umami Burger's menu has more than just the standard preparation we reviewed. You can also order the Trufflemaker (served with truffle fondue, truffle aioli, port wine, and truffle glaze) or the vegan BBQ version (a patty smothered in espresso rub, smoky sweet bbq sauce, coleslaw, and thinly sliced jalapenos). Why the Impossible burger has foodies hyped Umami Burger and the Impossible Foods' meatless trend is on the upswing. Nazarian said Umami Burger saw a 27% spike in sales when it first began selling this revolutionary meatless option. When the new Impossible Foods recipe was introduced at the popular Consumer Electronics Show in Las Vegas, rave reviewers called it a "triumph" and the Impossible Burger was named the "top tech" of the year. "A lot of people who love the Impossible [burger] aren't vegan or vegetarian - they just really appreciate the mandate," Nazarian said. "People feel good that the product they're eating is not having such a [negative] impact on the global economy and on the environment." Many people might not realize that meat production has a very high impact on climate change, and particularly greenhouse gas emissions. Impossible Foods is aiming to reduce the intake of regular ground beef by showing omnivores that there's a great-tasting option out there. "People are suddenly much more aware of things like the carbon footprint that it takes to raise a cow, between grazing it, killing it, driving it across the country," Nazarian said. Though Impossible Foods has come a long way since INSIDER first reviewed the product, SBE hospitality group is trying to make the Impossible Burger a mainstream part of restaurant culture. "It has a great future," Nazarian said. "I think there's still a lot of people who don't know about it, and our job is to continue to share the message that this thing does exist and it's found to be comparable to any meat we have." Learn more about how the meatless "meat" is made at Impossible Foods' website here, and see all of Umami Burger's locations nationwide here. --02-19-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/18-west-coast-restaurant-chains-the-entire-country-needs/ar-BBTJVyt?li=BBnb7Kw&ocid=U147DHP |
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Post by inger on Feb 24, 2019 13:38:43 GMT -5
This may seem illogical since I’m a picky eater who likes his food plain... but I recently watched an episode of Shark Tank from 2014 that featured a company called Chapul that is making protein bars made up of a special flour that contains only sustainable foods.
The primary ingredient is crickets, which are flash-frozen, ground into a fine powder (so no legs, guts, etc discernible) and combined with vegetable matter that includes many known healthy standards like carrots, but also agricultural waste like corn husks that would normally be discarded.
The company was able to strike a deal with Mark Cuban, partly because the investment they were asking for was very conservative at $50K for 5% equity. Cuban finally settled at 50K for 10%. The business is. Ow doing well 4+ years later and has begun to sell not only the energy bars, but their flour so other fringe companies can produce more foods with the flour.
They say the taste is similar to hemp seed, which I’ve tried and found a bit bitter, but not horrible. In the right blend of foods I’m sure either would be rather tasty.
These “super foods” do suggest that there may become a day where human sustainance could be through a tablet or drink we take...
So enjoying food could become taboo in future cultures. Can you imagine a culture where it’s illegal to eat animals in the standard and people are subject to arrest for doing so?... Could happen...
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Post by domeplease on Apr 4, 2019 11:43:44 GMT -5
***--03-01-19: 247wallst.com/healthcare-economy/2019/03/01/fast-food-much-less-healthy-than-3-decades-ago/ Fast food is usually characterized as unhealthy, with high amounts of fat, salt and sugar. A new study shows that many of these problems have worsened and that fast foods are less healthy than 30 years ago. A paper published in the Journal of the Academy of Nutrition and Dietetics looked at changes in menus at the 10 most popular fast-food restaurants from 1986 to 2016. These were McDonald’s, Wendy’s, Long John Silver’s, KFC, Jack in the Box, Hardee’s, Dairy Queen, Carl’s Jr., Burger King and Arby’s. The researchers also said the changes likely contributed to a rise in obesity over the period. As an aside, the researched pointed to data from the period from 2007 to 2010 to show that “fast food accounted for 11% of daily caloric intake.” The main reason that fast food is less healthy is that the numbers of some unhealthy menu items have soared. “From 1986 to 2016, the number of entrées, sides, and desserts for all restaurants combined increased by 226%.” In addition, the content of these has gotten worse in terms of nutrients that are bad for health. Portion sizes of entrées were 13 grams per decade. Desserts were 24 grams per decade. Sodium of items in all three menu categories increased sharply. The research’s conclusion was that “These results demonstrate broadly detrimental changes in fast-food restaurant offerings over a 30-year span including increasing variety, portion size, energy, and sodium content.” Megan A. McCrory, a Boston University researcher and co-author of the new study, added, “Given the popularity of fast food, our study highlights one of the changes in our food environment that is likely part of the reason for the increase in obesity and related chronic conditions over the past several decades, which are now among the main causes of death.” ***--AND 03-29-19: www.msn.com/en-us/health/nutrition/50-facts-about-fast-food-that-will-make-you-give-up-fast-food/ss-BBUMTuz?li=BBnb7Kz 50 Facts About Fast Food That Will Make You Give Up Fast Food They may seem relatively harmless, but Ronald over at McDonald’s, Wendy, and that Burger King guy are all members of an underground society of fast-food owners—a club with more secrets than the U.S government and more tricks up its sleeve than Houdini that seem to make their food rather irresistible, while it causes damage to your waistline and well-being. In case you weren’t already aware, fast food is simply not the greatest for your overall health, especially if you eat it often. In fact, fast food today is far worse for customers than it was back in the 1980s, thanks to the fact that portion sizes are much bigger. And that’s just the tip of the secrets iceberg that are leaving fast-food patrons sick and fat. Once you’ve learned the fast food industries’ secrets, there’s a good chance you might just want to give it up completely. We break down 50 facts about fast food that really give you something to think about when it comes to deciding if you’re going to take a trip to the drive-thru again anytime soon. And once you’re uncovered these facts, check out The #1 Worst Menu Option at 76 Popular Restaurants. READ MORE… --03-03-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/13-things-chefs-and-servers-say-they-would-never-order-in-a-restaurant/ss-BBTicfZ#image=14 --03-14-19: www.msn.com/en-us/foodanddrink/foodnews/this-countrys-food-is-the-most-popular-cuisine-in-the-world/ar-BBUJAhq?li=BBnbfcL --03-28-19: www.msn.com/en-us/foodanddrink/foodnews/the-real-reason-costcos-pizza-is-so-delicious/ar-BBVjJam?li=BBnb7Kz There’s nothing better than grabbing a $1.99 slice of pizza at Costco after stocking up on bulk items. After all, pushing around that giant cart while scouting the massive store for deals is hard work. While some of these Costco foods are only available in regional food courts, Costco pizza is a universal experience. By the end of your journey, the perfectly browned cheese and crispy crust on every mouthwatering slice is a well-earned treat. And it very well should be—Costco works hard to make sure their pizza is practically perfect every time, and it’s all thanks to a secret pizza robot. This magical machine evenly distributes their delicious sauce on the pizza dough, putting all of your at-home pizza experiments to shame. The gourmet gadget is actually pretty mesmerizing to watch in action. So much so, it’ll make you crave a slice (or two) in seconds. Maybe that’s why so many people try to order pizza––the trick to getting yours in a timely manner is one of the secrets Costco employees want you to know. Thanks to the handy robot, Costco has streamlined their pizza process to make it as efficient (and irresistibly delicious) as possible. 'We never shortcut the ingredients. Everything is measured to a standard. Every Costco pizza you get should have the same amount of sauce, cheese, and toppings,' says Kaiwen Zhao, Costco employee since 2013. First, they make sure to give the pizza dough time to rise before they press it into pies. Next, it goes to the pizza robot for an even layer of sauce. After toppings are added they put it in the oven, which evenly heats the pizza from all angles (in only six minutes!). And, to ensure that it’s always fresh, any pizza that isn’t sold within an hour gets replaced with one straight out of the oven, says Zhao. If these foodie facts got you hungry, just wait till you find out the secret recipe behind Costco’s chicken bakes. |
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Post by domeplease on Apr 7, 2019 12:01:50 GMT -5
Just watched a show about a place in Boston, called 'Sons of Boston'; Place looks like it serves GREAT FOOD.
If any of you have eaten there; please give me your thoughts... |
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Post by domeplease on Apr 24, 2019 12:39:38 GMT -5
--04-17-19: www.msn.com/en-us/health/nutrition/heres-what-happens-to-your-body-after-eating-a-fast-food-burger/ar-BBVYJ6O?li=BBnb7Kz
…When that burger hits your bloodstream, which begins roughly 15 minutes after your first bite, you’ll experience a massive surge of glucose as your body converts all those calories to energy.
That triggers the release of insulin to offset the spike—sometimes, a bit too much insulin, which leads you to feel hungry again in a few hours. Repeating this pattern can lead to insulin resistance, a precursor to diabetes. Researchers attribute this to oxidative stress on cells that occurs when taking in an excessive number of calories in one sitting.
All that saturated fat also has a pretty instantaneous effect, too. When researchers fed healthy men a fast food meal high in saturated fat and then measured their endothelial function, they found that their arteries were significantly impaired and did not dilate as much. This is the first step to atherosclerosis, the restriction of blood flow that can lead to cardiac disease. Find out more about the effects eating fast food has on your immune system.
The high amounts of sodium in that all-beef patty can compound the problem. A separate study published in the American Journal of Clinical Nutrition found that salty foods can negatively impact blood vessel function in as little as 30 minutes.
And that’s not all. Researchers served study participants a 1,000-calorie meal loaded with saturated fat, and found that within four hours, everyone who consumed it had elevated triglycerides and fatty acids in their blood, as well as impaired arterial function. But less expectedly, the study authors also noted that the test subject’s immune systems had responded to the meal the same way they would have to an infection.
So next time temptation hits and you think about giving in “just this once,” consider that a quarter-pounder is going to give you so much more than indigestion—and that’s without fries and a soda—and keep on driving. Sure enough, that soda has some unpleasant effects on your body, too—find out how just one can affects you. READ MORE…
--04-22-19: www.msn.com/en-us/foodanddrink/foodnews/online-petition-renews-call-for-mcdonalds-to-offer-a-meatless-burger/ar-BBVQmgC
In analyzing the answer earlier this week, I posed a further question: If meat-free options truly are inevitable, how much time does McDonald’s have before public sentiment turns on them?
As an example, I pointed to a Care2 online petition hoping to “Bring Vegan Burgers to McDonald’s!” that already has over 63,000 supporters. It turns out that’s not the only petition that’s seen revived interest since Burger King’s announcement.
A half-decade old Change.org petition telling McDonald’s that “It's Time For A Healthy, Meatless Option (Please!)” has also seen an influx of new support since Burger King’s April 1 news and now features over 161,000 digital signatures and counting.
The petition was drafted by Kathy Freston — a best-selling author and healthy living advocate who’s talked to TV bigwigs like Oprah and Ellen — and even though she launched it over five years ago, she believes that joining this online
“A petition articulates a feeling in the culture and names the issue,” she told me via email. “In this case, consumers want healthier and more ethical choices in their favorite restaurants; we are tired of being handed old-school choices and we want cleaner options. (Not just some wrap with all the fixings like lettuce and tomato.)
Our knowledge of what goes into meat is evolving, and thus our tastes are changing along with that. The company needs to know that the culture is shifting, and a petition shows them just how meaningful that shift is. Perhaps more importantly, circulating a petition reinforces the sentiment and drives the movement even further. It's a way of stoking progress.”
Meanwhile, Tegan Gregory, a senior campaigner at Change.org, also spoke to the power of petitions. “Online campaigns have worked before to rally customers to push brands to add or bring back food items,” she told me. “Menu items have been added at Taco Bell; Kellogg's has brought back flavors of cereal; even McDonald's brought back a Chicken McNugget sauce after a viral online petition.
Food companies respond to customers' wants. Moreover, with fast-food outlets like White Castle and Burger King expanding the use of their vegetarian burgers, there's really a national moment to focus on McDonald's.”
If you’d like to sign the petition, Change.org has made it handy with the easy to remember URL: Change.org/McVegan.
--04-18-19: www.msn.com/en-us/foodanddrink/tipsandtricks/this-might-be-the-craziest-burger-grilling-trick-out-there%e2%80%94but-it-works/ar-BBW1S5M?li=BBnb7Kz I WILL TRY THIS METHOD.
--04-17-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/we-ate-everything-at-the-costco-food-court-heres-what-to-get-on-your-next-visit/ss-BBVXRzc?li=BBnb7Kw
Costco's food court seems to be almost as popular as the big-box store itself. From its iconic $1.50 hot dog and soda, to newer menu items that aim for healthier options, there is definitely something for everyone at the food court. We tried and ranked every item at a New York Costco location so that next time the samples don't cut it, you'll know what to do order at the food court afterwards. Enjoy! READ MORE…
--04-06-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/mcdonalds-is-making-big-changes-to-its-late-night-menu-%e2%80%94-and-fast-food-fans-are-mad/ar-BBVF0Hc?li=BBnb7Kz
The folks at McDonald's probably didn't think its customers would care that much about being able to order a Filet-O-Fish or Spicy McChicken at 3 a.m.
But a recent announcement about an upcoming change to the menu is causing a minor uproar among some fast food-loving night owls.
On Thursday, McDonald's announced that it will be removing several of its everyday items from the late-night menu in order to serve the staples "as fast as possible" from midnight to 5 a.m.
Fans of the chain, however, aren't buying that reasoning.
Not having full access to all of Mickey D's eats (even just for five hours) is really freaking some people out. READ MORE…
--04-01-19: www.bloomberg.com/news/articles/2019-04-01/burger-king-tests-plant-based-meat-with-an-impossible-whopper?srnd=premium
Burger King, known for meaty excess like its 1,150-calorie Bacon King sandwich, is now selling a plant-based burger.
The chain, owned by Restaurant Brands International Inc., announced a test run for the burger in 59 restaurants in the St. Louis area. Burger King says the sandwich will use patties from Impossible Foods Inc.
The Impossible Whopper is flame-grilled like the regular Whopper, and comes with the standard tomatoes, lettuce, mayonnaise, ketchup, pickles and onion.
Burger King is an unlikely early adopter of plant-based meat in the fast-food industry. It already offers veggie patties made by Kellogg Co.’s MorningStar Farms. Impossible Burgers, however, are designed to mimic meat using the company’s novel “magic” ingredient, heme, produced with a genetically modified yeast.
The move underscores how chains are looking for new ways to gain an edge over rivals as competition heats up -- and the rapid growth in demand for meat alternatives may fuel a new battleground in this fight.
McDonald’s Corp., like most major fast-food companies, doesn’t offer meat-free burgers in the U.S., though it recently introduced chicken-free vegan nuggets in Norway. That may change as consumer demand rises across the industry for non-meat options.
Impossible Foods, part of a growing crop of meat-substitute producers, has sold its burgers at restaurants since 2016 -- starting with trendy eateries like David Chang’s Momofuku Nishi in New York and Jardiniere in San Francisco.
It later branched out to upscale burger chains like Umami Burger and Bareburger before making its fast-food debut at White Castle last year.
Redwood City, California-based Impossible Foods intends to sell its products in grocery stores, as well, but needs U.S. Food and Drug Administration approval for heme first.
--04-04-19: www.msn.com/en-us/health/nutrition/50-foods-so-unhealthy-theyre-evil/ss-BBMFEUy?li=BBnb7Kz#image=1
--03-30-19: www.msn.com/en-us/money/companies/the-greatest-delivery-empire-on-earth/ar-BBVp1Bf?li=BBnbfcN
In Beijing, it’s often cheaper to have food delivered than to get it yourself. Like, way cheaper. Abey Lin, a 19-year-old Californian studying at Beijing Film Academy, uses his smartphone to order a local restaurant’s roast duck dish for 20 yuan ($2.99), about 80 percent less than it costs at the register, via delivery app Meituan.
He can get a 40 percent discount on two pizzas topped with golden potatoes and barbecued seafood. Meituan charges $1.46 for a bean curd dish from another shop, a little over a third of the price on the restaurant’s menu. It would be tough for Lin to beat that price even if he had a kitchenette to make the dish himself. “It blew my mind,” he says.
Lin, an aspiring director, arrived in Beijing mentally prepared for the hardships of the capital—the blackened air, the bitter winters, the government bans on Instagram and Snapchat. He wasn’t as thoroughly briefed on China’s new order of city living, but he’s quickly adapted.
He mostly avoids his dorm cafeteria in favor of a steady supply of burgers, noodles, and cumin meat skewers available at any time, usually within 30 minutes.
When he ventures out into the smog to pick up the latest bag at the college gates, there’s always a group of deliverymen stomping their feet to stay warm as they wait for other students. “This is way more convenient, and it costs less,” Lin says. “China has this efficiency that’s ridiculous.”
Across the country, millions of people like Lin are ordering in two or three meals a day, as well as groceries, office supplies, haircuts, massages, and whatever else they might want. Behind this $35 billion delivery market isn’t exactly efficiency, though—it’s a fight between Meituan and Alibaba Group Holding Ltd., China’s most valuable company. READ MORE…
--04-07-19: www.msn.com/en-us/foodanddrink/beverages/the-hands-down-best-tequila-brands-to-drink-right-now/ar-BBVEjS6?li=BBnb7Kw
--04-15-19: www.msn.com/en-us/foodanddrink/tipsandtricks/what-is-biltong-and-is-it-healthy/ar-BBVSGew?li=BBnb7Kw&ocid=U147DHP
With high-protein snacks flying off store shelves and diets like paleo and keto as popular as ever, it's high time biltong – a meaty snack South Africans are obsessed with – goes mainstream in the U.S. Here's what to know about the food.
What Is Biltong?
Biltong is an air-dried meat that can be made from various types and cuts of meat. Its flavor is richer and denser than cured meat. What sets biltong apart is its curing process that originated in South Africa as a preservation method before the country had refrigerators.
Traditionally, South Africans flavored their meat in spices like allspice, coriander, salt, pepper and a splash of vinegar; however, biltong can also be flavored with spices like curry, cloves, ginger and other traditional South African flavors.
Now, you can increasingly find biltong in the U.S. The company Made by True, for example, makes the product with beef that is born and raised in the U.S. and sourced regionally.
“We had a feeling that we wanted to launch a biltong line because the texture and nutritional profile are so different from American-style jerky, so when we went to South Africa to learn more about the tradition and process, that interest became a full-on love affair,” Jess Thomas, the company's CEO and co-founder, told me.
There, Thomas learned that biltong is much more than just a snack for South Africans; it's a cultural staple. People take great pride in their secret family recipes, many of which take decades or longer to perfect.
Because there is no heat added, it's tricky to make. "You're essentially drying everything at room temperature and relying on time and humidity levels to do the work for you,” Thomas says.
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Post by domeplease on May 5, 2019 12:44:16 GMT -5
--04-26-19: www.bloomberg.com/features/2019-new-york-best-sandwiches/?srnd=premium NYC Best Sandwiches???
***--04-29-19: www.msn.com/en-us/foodanddrink/restaurantsandnews/burger-king-plans-to-roll-out-impossible-whopper-across-the-united-states/ar-BBWoExR?li=BBnbfcL&ocid=U147DHP
Burger King's test of a vegetarian version of its signature Whopper was such a success, the chain is planning to roll the Impossible Whopper out nationally this year.
On April 1, Burger King started testing the vegetarian burger, using a plant-based patty from Impossible Foods. The test took place in St. Louis and "went exceedingly well," a spokesperson for Restaurant Brands International, Burger King's parent company, said.
The spokesperson added that the sales of the Impossible Whopper are complementary to the regular Whopper.
AND***05-01-19: us.cnn.com/2019/04/30/business/impossible-meat-shortage/index.html
New York (CNN Business) — There's real demand for fake meat.
Interest in Impossible Foods' plant-based meat alternative is growing so much that the company is struggling to keep up, the company said Tuesday.
The acknowledgment comes just after the company expanded its partnership with Burger King. Earlier this week, the fast food chain shared that it plans to sell the meatless patty as a Whopper at all of its US locations by the end of the year. Restaurant Brands International, which owns Burger King, said a St. Louis test of the Impossible Whopper went "exceedingly well."
That nationwide rollout would essentially double the amount of restaurants that Impossible works with. Burger King had about 7,300 locations nationwide at the close of last year. Right now, Impossible supplies its product to about 7,000 restaurants.
On top of that, demand for Impossible products within those 7,000 locations has more than doubled, Impossible Foods CFO David Lee told CNN Business.
The company also said it's been stretched thin because of growth from "every sales category where Impossible Foods does business," including small restaurants, other chains, like White Castle, and attractions, like theme parks and college campuses.
In a statement, Impossible said that it "recognizes the inconvenience that this shortage is causing and sincerely apologizes to all customers, particularly those who have come to depend on the additional foot traffic and revenue that the Impossible Burger has generated."
Impossible added that it is not facing a shortage of the ingredients it uses to make the plant-based meat. "We are facing short-term ramp-up challenges resulting from demand greatly outstripping supply," it said.
To keep up with demand, Impossible is increasing the number of hours its Oakland, California, plant is open. It's also hiring for a planned third shift. And it is installing a second production line that the company says "should double current capacity." READ MORE…
***05-05-19: edition.cnn.com/2019/05/02/opinions/impossible-burgers-might-just-save-forests-searchinger-waite/index.html
(CNN) — Burger King has promised to go national by the end of the year with its Impossible Whopper, a plant-based patty that tastes like the real thing. Other fast-food companies have also started selling Impossible burgers, and other plant-based burgers that really taste like hamburgers and will be on sale in more grocery stores soon.
These developments are a whopping big deal, even historic, because of their potential to redress climate change and save forests.
What's the environmental beef with beef? As many people know, the stomachs of cattle produce methane, a powerful greenhouse gas that cattle emit mostly through burping.
The manure cattle leave on grazing land also produces a lot of nitrous oxide, another powerful greenhouse gas. But the biggest challenge is that producing beef requires a lot of land.
On a global basis, it takes between 50 and 100 calories of some kind of feed -- mostly grass -- to produce one calorie of beef. Because it takes land to produce that feed, it ultimately takes far more land to feed people with beef than with almost any other kind of food.
Globally, cattle and other grazing animals use an area roughly twice the area of global cropland, or about four times the size of the continental United States. Roughly 40% of this grazing land was originally forest.
As beef consumption expands, more tropical forests and woody savannas are converted to grassland (and a little cropland) to produce it, and the conversion releases vast quantities of carbon dioxide from the carbon otherwise stored in trees and other vegetation.
Beef uses roughly 20 times more land and releases 20 times more greenhouse gases for the same amount of protein as common plant proteins such as beans, according to our published calculations.
Compared to dairy, the land use and emissions are roughly five times greater, and compared to chicken and pork, roughly 10 times.
Virtually all strategies for stopping global warming require that the world immediately stop clearing forests to produce more food, and most require reforesting vast areas of land even in the next few decades. To do that, the world needs to feed itself with food produced on the same or less land.
Yet even if agricultural productivity continues to increase as it has in the last 50 years, the expected rise in world population -- and a growing ability to afford meat among people who eat little meat and hardly any beef now -- means farmland will continue to expand and vast areas of forests will be cleared to meet rising food demand.
One way to get more beef without clearing more forests is to produce more meat from the same land. Improved grazing practices and overall livestock production around the world are therefore vitally important, and American or other farmers who produce beef well will remain needed. READ MORE…
--04-24-19: www.msn.com/en-us/health/nutrition/5-things-that-happen-when-you-eat-avocado-every-day/ar-BBWcahD?li=BBnbfcL&ocid=U147DHP
New York Times best-selling author Frank Lipman, MD, says, “Avocados are truly one of nature’s little miracle foods and I encourage you to enjoy them several times a week.” From adding it to your favorite smoothies or whipping up some tasty guacamole, the options are endless.
Your cholesterol improves
While avocados may have gotten a bad reputation for being high in calories and fat—half contains 113 calories and 10 grams of fat—they mostly give you monounsaturated fat, which is healthy in moderation. The good fat boosts your levels of good HDL cholesterol while lowering the bad LDL cholesterol. They’re healthy enough to be in the meals that doctors eat every day.
You have better digestion
Half of an avocado contains just under 5 grams of dietary fiber (depending on the size). Nutritionist Megan Ware, RDN, reports that adding avocado to your daily dietary regimen can help prevent constipation and maintain healthy digestion.
Another benefit of this high fiber fruit is that you will feel full longer. By adding avocado slices to your toast, sandwich, or salad, you can stay satiated for up to three hours.
You get protection from disease and infection
Avocados are a great source of B vitamins, which help prevent disease and infection, reports WebMD. They are also loaded with vitamins C and E, plus natural plant chemicals that may help prevent cancer. Because they’re high in antioxidant phytochemicals (such as lutein and zeaxanthin), avocados may help prevent cataracts and macular degeneration, reports Ware.
You’ll sleep better
Not only do avocadoes taste great, but they’re also loaded with magnesium (19.5 milligrams for half of an avocado), which experts consider an anti-stress nutrient, says nutrition expert Elise Museles. Just make sure to wash your avocado before eating it.
You’ll have a natural glow
Glowing skin, bright eyes, and shiny hair are added perks from eating this amazing super food. This is because of its fat-soluble vitamins and monounsaturated fats. While these benefits come from eating avocados, there are also advantages from using them topically, reports Medical News Today.
--04-24-19: 247wallst.com/special-report/2019/04/24/best-restaurants-in-america/
--05-01-19: www.cnbc.com/2019/05/01/how-jollibee-beat-competition-from-mcdonalds-to-build-a-global-brand.html
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