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Chicken Nuggets

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NEWS
July 4, 2004 | By Catherine Quillman INQUIRER SUBURBAN STAFF
At 44, Leo McGlynn isn't old enough to remember the era depicted in Happy Days. Or he wasn't, as the Web site of his Nifty Fifty's restaurant chain describes it, "fortunate enough to have been kicking around in the '50s. " Neither was Brian Welsh, 40, McGlynn's business partner, who is part of the hands-on management team of the Nifty Fifty's I visited in Bensalem and Folsom. There are four local restaurants in all, including one in New Jersey, all nearly identical 1950s diner re-creations.
NEWS
April 7, 1998 | By Mary Anne Janco, INQUIRER CORRESPONDENT
A hungry thief embarked on a mini-crime spree on Baltimore Pike yesterday and didn't stop until he got his chicken nuggets and fries, borough police said. After eating his fill and making his getaway, he fell asleep. And then the food wrappers gave him away, police said. "He was hungry," said Media Officer Keith Prorock. "It's a hell of a thing to go down for burglary for. " Prorock gave this account of the incident: Police were called to investigate a break-in at the Wendy's restaurant at 294 E. Baltimore Pike at 5:35 a.m. yesterday.
FOOD
January 25, 2013 | By Joyce Gemperlein, For The Inquirer
It didn't take long for chicken nuggets, the go-to protein for many American children, to come up in conversation when Eli Kulp and the staff of Fork were brainstorming snack ideas for the bar menu at the Market Street restaurant. "Chicken nuggets have all-American roots," says Kulp, the executive chef of the Old City restaurant. That means they're appropriate fodder for Fork, where the challenge is "taking familiar food and presenting it in new ways or shedding new light on it," Kulp says.
ENTERTAINMENT
January 12, 2016 | By Patricia Mans, For The Inquirer
Happy and affectionate, Natasha easily wins over all those with whom she comes into contact. The 15-year-old often greets acquaintances with a hug and a warm "hello," and delights in being the center of attention. Natasha can be a bit shy when meeting new people, but once she gets to know you, she will show you around the house, ask questions through sign language, and laugh with you. She enjoys listening to music, playing on the slide and swing outdoors, and dining on chicken nuggets and French fries.
ENTERTAINMENT
September 6, 2007 | By BETH D'ADDONO For the Daily News
SIX-YEAR-OLD Anabel Shaffer Barnett admits she's a picky eater. "I'm like my daddy. I eat the same thing every day. " For this West Chester first-grader, that would be one piece of soft whole-wheat bread spread with peanut butter, which is what her mom or dad packs in her lunch box, along with yogurt, an apple or grapes, and a cookie. She has milk or water to drink. "This summer we tried some new things," said her mother, Missy Shaffer, "and she's now eating peaches and corn on the cob. I try not to stress about it and let her eat what she likes.
ENTERTAINMENT
September 6, 2007 | By BETH D'ADDONO, For the Daily News
SIX-YEAR-OLD Anabel Shaffer Barnett admits she's a picky eater. "I'm like my daddy. I eat the same thing every day. " For this West Chester first-grader, that would be one piece of soft whole-wheat bread spread with peanut butter, which is what her mom or dad packs in her lunch box, along with yogurt, an apple or grapes, and a cookie. She has milk or water to drink. "This summer we tried some new things," said her mother, Missy Shaffer, "and she's now eating peaches and corn on the cob. I try not to stress about it and let her eat what she likes.
NEWS
October 14, 1990 | By Kristin E. Holmes, Inquirer Staff Writer
Colonial Elementary School cafeteria manager Florence Friel remembers when students could not get enough of her shepherd's pie, meatloaf and hot roast beef sandwiches. The watchword was nutritious home-style cooking for young bodies and young minds. But now, in the age of pizza, chicken nuggets and quarter-pound hamburgers, entrees such as meatloaf go over with a thud. "You make it now and they look at you like, 'What is this?' " Friel said as she dispensed a handful of chicken nuggets to a line of fourth graders, most of whom avoided the side dish of macaroni and cheese.
NEWS
September 5, 2000 | By Maria Gallagher, FOR THE INQUIRER
When schools across the region open over the next week or so, their cafeterias will be dishing up some new offerings in the age-old battle to get students to eat right. But even as soy products make their way into cafeterias, Philadelphia public schools encourage more milk consumption by stocking a lactose-free brand, and Cherry Hill schools replace fatty cold cuts with turkey products, less-enlightened foods are likely to remain the favorites. Stop by St. Hubert's High School in Northeast Philadelphia or St. Maria Goretti High School in South Philadelphia at lunchtime, for instance, and you might expect to see cafeteria tables strewn with yogurt, fresh fruit, bottled water, green salads with low-cal dressing.
FOOD
September 20, 1989 | By Bev Bennett, Special to The Inquirer
In most downtowns, wonderful coffee shops are tucked away inside office buildings, the way truffles are hidden in forest overgrowth. The best coffee shops aren't at ground level, where any passerby can spot them, but in basements or halfway up buildings where only cognoscenti know to go. Chicago has several of these treasures. One personal favorite is Heaven on Seven. It's on the seventh floor of a professional building, and the customers probably named it Heaven. Part of the menu is typical coffee shop.
NEWS
November 23, 2011
ON THIS DAY before Thanksgiving, let's talk turkey. About pizza. In what should have been a joke but, unfortunately, was not, Congress last week passed a bill that, in effect, counts pizza as a vegetable to meet nutritional standards for taxpayer-subsidized school lunches. As Seth Meyers, of "Saturday Night Live" - with the aid of Kermit the Frog - put it: "Really?" Really. And here's something else that's all too real: When it comes to a contest between money and science - or money and our children's health - well, there's really no contest.
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ENTERTAINMENT
January 12, 2016 | By Patricia Mans, For The Inquirer
Happy and affectionate, Natasha easily wins over all those with whom she comes into contact. The 15-year-old often greets acquaintances with a hug and a warm "hello," and delights in being the center of attention. Natasha can be a bit shy when meeting new people, but once she gets to know you, she will show you around the house, ask questions through sign language, and laugh with you. She enjoys listening to music, playing on the slide and swing outdoors, and dining on chicken nuggets and French fries.
ENTERTAINMENT
April 25, 2013 | ASSOCIATED PRESS
WASHINGTON - An analysis of more than 33,000 cases of foodborne illness shows that ground beef and chicken have caused more hospitalizations than other meats. The report by the Center for Science in Public Interest says chicken nuggets, ham and sausage pose the lowest risk of foodborne illness. The group used government data on 1,700 outbreaks over 12 years to analyze salmonella, E. coli, and other pathogens that were definitively linked to a certain meat. CSPI categorized turkey and steak as "high risk" and deli meat, pork, roast beef and beef or pork barbecue as "medium risk.
FOOD
January 25, 2013 | By Joyce Gemperlein, For The Inquirer
It didn't take long for chicken nuggets, the go-to protein for many American children, to come up in conversation when Eli Kulp and the staff of Fork were brainstorming snack ideas for the bar menu at the Market Street restaurant. "Chicken nuggets have all-American roots," says Kulp, the executive chef of the Old City restaurant. That means they're appropriate fodder for Fork, where the challenge is "taking familiar food and presenting it in new ways or shedding new light on it," Kulp says.
NEWS
November 23, 2011
ON THIS DAY before Thanksgiving, let's talk turkey. About pizza. In what should have been a joke but, unfortunately, was not, Congress last week passed a bill that, in effect, counts pizza as a vegetable to meet nutritional standards for taxpayer-subsidized school lunches. As Seth Meyers, of "Saturday Night Live" - with the aid of Kermit the Frog - put it: "Really?" Really. And here's something else that's all too real: When it comes to a contest between money and science - or money and our children's health - well, there's really no contest.
ENTERTAINMENT
September 6, 2007 | By BETH D'ADDONO For the Daily News
SIX-YEAR-OLD Anabel Shaffer Barnett admits she's a picky eater. "I'm like my daddy. I eat the same thing every day. " For this West Chester first-grader, that would be one piece of soft whole-wheat bread spread with peanut butter, which is what her mom or dad packs in her lunch box, along with yogurt, an apple or grapes, and a cookie. She has milk or water to drink. "This summer we tried some new things," said her mother, Missy Shaffer, "and she's now eating peaches and corn on the cob. I try not to stress about it and let her eat what she likes.
ENTERTAINMENT
September 6, 2007 | By BETH D'ADDONO, For the Daily News
SIX-YEAR-OLD Anabel Shaffer Barnett admits she's a picky eater. "I'm like my daddy. I eat the same thing every day. " For this West Chester first-grader, that would be one piece of soft whole-wheat bread spread with peanut butter, which is what her mom or dad packs in her lunch box, along with yogurt, an apple or grapes, and a cookie. She has milk or water to drink. "This summer we tried some new things," said her mother, Missy Shaffer, "and she's now eating peaches and corn on the cob. I try not to stress about it and let her eat what she likes.
NEWS
July 4, 2004 | By Catherine Quillman INQUIRER SUBURBAN STAFF
At 44, Leo McGlynn isn't old enough to remember the era depicted in Happy Days. Or he wasn't, as the Web site of his Nifty Fifty's restaurant chain describes it, "fortunate enough to have been kicking around in the '50s. " Neither was Brian Welsh, 40, McGlynn's business partner, who is part of the hands-on management team of the Nifty Fifty's I visited in Bensalem and Folsom. There are four local restaurants in all, including one in New Jersey, all nearly identical 1950s diner re-creations.
NEWS
September 5, 2000 | By Maria Gallagher, FOR THE INQUIRER
When schools across the region open over the next week or so, their cafeterias will be dishing up some new offerings in the age-old battle to get students to eat right. But even as soy products make their way into cafeterias, Philadelphia public schools encourage more milk consumption by stocking a lactose-free brand, and Cherry Hill schools replace fatty cold cuts with turkey products, less-enlightened foods are likely to remain the favorites. Stop by St. Hubert's High School in Northeast Philadelphia or St. Maria Goretti High School in South Philadelphia at lunchtime, for instance, and you might expect to see cafeteria tables strewn with yogurt, fresh fruit, bottled water, green salads with low-cal dressing.
NEWS
January 30, 2000 | By Aamer Madhani, INQUIRER SUBURBAN STAFF
When 6-year-old Mauro Sanchirico 3d learned last month that the train-shaped chicken nugget he designed for a national contest was going to be mass-produced by Perdue Farms, the news literally knocked him to the ground. And when he learned that the prizes for his drawing were all-expense paid trips to New York and Paris, the Marlton first grader was as happy as a free-range rooster just spared from the butcher's knife. "I always thought my mom and dad would take me to Paris someday, but I thought it would be like when I was a teenager," Mauro said.
FOOD
December 29, 1999 | By Marilynn Marter, INQUIRER FOOD WRITER
What's cooking for 2000 and beyond? Plenty. But less of it will take place in home kitchens even though Americans are apt to be eating more meals at home. We're growing dependent on the convenience of prepared foods, whether picked up or delivered. And everyone from foodies to futurists expects that demand to keep growing. Prepared foods - home-meal replacements to some - have moved several notches above the standard burgers and pizzas and fried chicken that got a generation into the habit of takeout.
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