Those whose New Year’s resolutions don’t include healthy eating should high-tail to Chandler, Arizona for a feast at the Heart Attack Grill. Yes, that’s the name, and the sign on the door of this burger bar says, < Caution! This establishment is BAD for your health! > How bad?
– The hamburger buns are coated in lard
– There’s no lettuce on the burgers
– There’s no salad bar, but a fries bar, with as many fries as you want, fried in lard and laden with all the cheese sauce you want
– There’s no diet soda or light beer
You get the picture…and you’ll get much more when you watch the video.
The 2009 National Festival of Breads, sponsored by King Arthur Flour and Kansas Wheat, want to emphasize the role that bread plays in a healthy and active lifestyle. If you have an original yeast bread recipe, you could become a finalist to receive a $500 cash award and a trip to Wichita, Kansas, to compete for additional prizes. The Grand Prize Winner will receive an all-expenses paid trip to a baking class of his/her choice at the King Arthur Flour Baking Education Center in Norwich, Vermont (see the class schedule at kingarthurflour.com/baking–you may want to plan a “baking vacation” this year). Five special awards of $500 cash may be given, depending on entries received, to: Best Recipe Using White Whole Wheat Flour (at least 75% white whole wheat flour in recipe), Best Recipe Using Cranberries, Best Recipe Using Cheese, Best Recipe Using Nuts and Best Recipe Using Raisins. Inspired? See the full contest rules at kingarthurflour.com/events/2009nfob.html.
– THE NIBBLE’s entire January issue is devoted to healthy foods. Check out the Table of Contents.
– Our Diet Nibbles Section includes fat-free, gluten-free, low-calorie and sugar free foods (that also taste great—NIBBLE Criterion #1).
– If your goal is to eat more organic food this year, check out our NutriNibbles Section—all organic and wellness foods.
According to Chinese Restaurant News, there are almost one million restaurants in the U.S., each generating an average of 50,000 pounds of waste annually, and using an average of 300,000 gallons of water. A quarter of restaurants say they are planning to go green(er) in 2009, showing the environmentally conscious diner that they are more eco-friendly.
Perhaps the most challenged are the nation’s 45,000+ Chinese restaurants, where the demand for, and the nature of, take-out food utilizes disposable containers, many of which include non-recyclable plastic and styrofoam. On January 5th, at the Annual Top 100 Chinese Restaurants in the USA Awards Show & Conference, a “Cooking Towards a Greener Future” educational seminar will discuss why it’s important for Chinese restaurants to create a sustainable business that is good for all stakeholders—the environment, employees, diners and the neighborhood—while saving energy and improving profits.
Next time you order Chinese take-out, forgo the
non-recyclable styrofoam and plastic containers
and silverware.
We have a suggestion: Ask if the customer wants soy sauce, duck sauce and mustard, and how much. Ask if they need utensils: Why does food going to a home require plastic forks and spoons? How many millions of these items get thrown out unused each year? We ask for these items, and the complimentary fried noodles, to be left out. (Sometimes it works, sometimes it doesn’t.) We’ve asked our restaurant not to pack the salad in a styrofoam bowl, but to choose something recyclable. While waiting for your restaurateur to get greener, you can let your voice be heard! It may not have great impact, but at least you’ll have done your part. Now we can hope that Chinese Restaurant News will publish some actionable checklist for restaurateurs.
