School nutrition professionals from across the country gathered recently at the School Nutrition Association conference in Las Vegas to learn more about grab-and-go food items, such as blender-less smoothies. "It's not just about meeting a nutrition standard," said Lynn Harvey, 2017-18 president of the School Nutrition Association. "It's about making sure the food is appealing and enjoyable."
Students at an elementary school in Virginia will learn lessons in language arts, math, science and social studies through a project focused on making different kinds of bread. Kristie Obrecht, the school's librarian and gifted-education teacher, received a $1,675 grant for the project, which she plans to start in September.
Cookbook author Alison Roman gives her top tips for creating a lattice crust in her recipe for a strawberry-lemon lattice crust pie. Using a ruler creates even strips of dough, and scraps trimmed from the edge can come in handy for patching a torn crust.
Classic cocktails can retain their charm even when concocted using versions that are less potent so consumers won't have to stop at one. For many of these recipes, splitting the base spirit with something that has a lower alcohol content does the trick.
Los Angeles will soon be home to the fourth Crack Shack location, and a fifth unit of the upscale fast-casual concept scheduled to open in Pasadena in October. The San Diego-based brand will continue growing with a new Northern California restaurant and its first out-of-state eatery next year, said founder and CEO Michael Rosen.
The Dinex Group, 10 Barrel Brewing Co. and Outlier in Seattle are among the eateries joining Starbucks in the effort to cut down on plastic waste by getting rid of plastic straws. As part of its first annual Mint Julep Month, Maker's Mark encouraged bars and restaurants to use paper straws in the cocktail and donated recyclable paper straws to participating bars.
Restaurateur Danny Meyer and his design team created a low-key, inviting atmosphere at the newly-opened Manhatta in New York City, which boasts views of the city from the 60th floor of the 28 Liberty Street tower. "Manhatta rejects glitz in favor of enduring materials in tones of honey, coffee, and deep aquamarine," said designer Wade Little.
The I'll Have What She's Having initiative led by vascular surgeon Lori Choi, chef Monica Pope and Feges BBQ co-owner Erin Smith is hoping to expand its mission of improving women's healthcare beyond Houston to the rest of the US. Local chefs helped raise relief money in the wake of Hurricane Harvey and brought in more than $100,000 at a gala earlier this month for four local beneficiaries.
Rice is becoming more than an ordinary staple, with more chefs using flavorful, high-quality varieties from independent farmers in the South. A small farm called Congaree and Penn in Jacksonville, Fla., supplies rice to JuneBaby in Seattle, while Snackbar in Oxford, Miss., uses varieties of basmati and long grain brown rice from Two Brooks Farm in the Mississippi Delta.
High-school students in a Missouri school district have been involved with Project Salsa -- working in teams to prepare and sell salsa at a local farmers market. Students also grow some of the ingredients they use in their salsa.
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