| Eat To Live: Are food agencies healthy?
WASHINGTON, March 1 (UPI) -- Remember the contaminated spinach health scare? How many of you are still suspicious enough of the stuff that you haven't gone back to buying it? Another incident has so far involved more than 300 people in 39 states who got salmonella poisoning from Peter Pan peanut butter and Wal-Mart's Great Value brand. The warning affects jars with the product code 2111, manufactured at ConAgra's Sylvester, Ga., plant. If we relied more on local producers we could look in the eye while buying their wares, chances are we would be less in danger of falling sick from food. (Of course, it would mean giving up peanut butter unless you made your own -- not hard with a batch of peanuts in their shells, a food processor and some nimble-fingered children, but time consuming).
A 2000-Calorie Appetizer Is Too Much
Washington (eCanadaNow) - A 2,000-calorie appetizer. A 2,000-calorie main course. Another 1,700 calories for dessert. Those aren't typos. It's more like par for the course at Ruby Tuesday, On the Border, the Cheesecake Factory, and countless other top table-service chain restaurants. But since those chains make almost zero nutrition information available on menus, their customers don�t have a clue that they might be getting a whole day's worth of calories in a single dish, or several days, worth in the whole meal. And rather than compete to make their products healthier, restaurant chains are competing with each other to make their appetizers, entr'es, and desserts bigger, badder, and cheesier than ever before. "Burgers, pizzas, and quesadillas were never health foods to begin with, but many restaurants are transmogrifying these foods into ever-more harmful new creations, and then keeping you in the dark about what they contain," said Michael F.
Have fun and experiment when learning to pair wine and food
PAIRING WINE and food seems to be a confounding element of wine appreciation for many people. What would seem to be a natural fit can give even the most adventurous palates anxiety . It certainly doesn't have to be this way. With a few basic guidelines and a little experimentation, you will be able to pair meals with ease. People may be surprised to hear this, but flavor is not the top factor I use in pairing wine and food. The first criterion I consider to be important is acidity. Think of squeezing a lemon over your food. The lemon imparts flavor, of course, but it's the acidic kick that brings out the flavors in the food and provides a balance to the fat and starch. Wine does the same thing. Acid is present in white, red and rose wines, and it is important to pick a wine whose acidity has not been artificially reduced (or at least too much).
Schools can turn to healthier fundraisers
Despite record levels of obesity in children and their family members -- and the health problems associated with excess weight -- school fundraisers regularly pressure children and their families to buy and consume junk.It's time for that to stop.Other aspects of the school environment are already improving. Schools are removing soft drinks from vending machines and lunchrooms are cutting the sodium and bad fats in the meals they serve.They have to.When Congress renewed funding for federal child nutrition programs in 2004, it for the first time required that school districts participating in the national school meals program put into place new wellness policies addressing nutrition and physical activity. Wellness policies must include guidelines for all foods served on school grounds during the day, with input from students, parents, school administrators, food-service workers, the school board and the public.Guidelines agreed on for school districts have to conform to -- or do better than -- federal-level guidelines for healthy eating.Foods served outside the school, however, are exempt.
Work under way to restore Kane boat ramp
The Friends of Bighorn Lake organization is continuing its public/private partnerships on a variety of projects at the Bighorn Canyon National Recreation Area, board member Bob Croft reported to the Lovell Area Chamber of Commerce Monday.
It hasnt been a year yet, and a lot has happened, Croft said, adding that he would like to thank Bighorn Canyon NRA assistant superintendent Rick Lasko for all of the work the National Park Service has been doing on various projects.
Work on the old Kane boat ramp just north of the U.S. 14A causeway on the east side of the lake started last week, and a crew has been working to clear accumulated silt off of the old ramp and get the ramp in shape to be used once again as a high-water ramp for when the lake is full.
Wilson Brothers Construction has donated two trucks and drivers for the project, and Bighorn Canyon NRA provided the heavy equipment.
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