Children along the US-Mexico border who have been separated from their parents may experience lasting physical harm, several researchers suggest. The increased stress from separation can affect a child's immune system and can increase their risk of developing diabetes, heart disease or other health problems.
Restaurant delivery intermediaries, or RDIs, now account for 18% of delivery orders, up 3% from last year, according to DINE360, Coca-Cola's research division. Eateries can boost beverage sales with delivery orders by putting bottled drinks and a variety of choices on the menu.
Restaurants with large outdoor spaces enjoy a bump in business during the summer and many can use new practices to make the most of the season, writes Rosnet's Patrick Bobrukiewicz. Eateries can staff up during the warm months by offering incentives to college students and rethink the service model to drive sales and efficiency on the patio, he writes.
Children in a Michigan community will have access to free breakfasts three days a week and snack lunches every weekday over the summer break through the Meet Up and Eat Up program, which is a partnership of the local district library and Feeding America. Library officials expect about 100 children will be served for each meal.
The number of children in western Pennsylvania treated for Lyme disease rose from only five between 2003 and 2005 to 285 in 2013, according to a study in the journal Clinical Infectious Diseases. Researchers also found that most pediatric Lyme disease cases were from urban and suburban areas, and the disease was most prevalent among white boys ages 5 to 9.
Snack-delivery firm SnackNation has purchased EdgiLife, the parent company of Love With Food, a healthy snack-box subscription service. The acquisition gives SnackNation access to Love With Food's customer base and the analytics and consumer-intelligence data of EdgiLife's proprietary insights platform.
Earlier this year, Lina Zdruli founded Dafero, a startup working to hire refugee women to produce organic, healthy snacks. "We're looking into providing a training process to allow the refugees to pick up English and other certifications," Zdruli said.
Mediterranean and Middle Eastern cuisines are winning over Americans with items like hummus, tahini and harissa, according to Restaurant Hospitality. Other international trends to watch out for are the Greek whey cheese manouri, an Asian savory crepe called jianbing and African marinated meat skewers called mishkaki.
Chefs such as Portland's Gabriel Rucker and San Francisco's Dominique Crenn have launched wine bars with new wrinkles, such as attached shops, interesting bar snacks and full dinner service. The transformed wine bars have become "something that feels vital and relevant to the food scene in 2018," writes Anna Roth.