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FOOD
July 3, 2015 | By Jill P. Capuzzo, For The Inquirer
On the third Saturday of the month, about 200 Southern Californians trek to a San Diego farm just north of the Mexican border for what might be the country's biggest monthly potluck. In Nashville, it's the third Thursday when residents from all parts of the city come together to share dishes they've prepared, preferably using ingredients from their own gardens. Then there's the annual summer food bloggers' potluck in upper Bucks County that has become such a major event that it draws sponsorship from prominent food corporations.
NEWS
June 29, 2015 | By Stacey Burling, Inquirer Staff Writer
When you think of safety mishaps at hospitals, what likely comes to mind is patients who got surgery on the wrong leg or were exposed to deadly bacteria. Those are problems that have received widespread attention from safety experts. A recent report by the Pennsylvania Patient Safety Authority highlights another potential danger in hospitals: food. Snicker all you like about the quality of hospital food. That's not what the report was about. It looked at mistakes involving patients with special dietary needs who got the wrong food.
NEWS
June 27, 2015 | By Madeline R. Conway, Inquirer Staff Writer
Bent on making fresh fruits and vegetables available to more Americans, the U.S. Department of Agriculture sent one of its top officials Thursday to the Clark Park Farmers Market to tout its efforts at doing just that. "We're trying to nudge low-income households to eat more nutritious foods," U.S. Department of Agriculture Under Secretary Kevin Concannon said in an interview before talking to the merchants and shoppers about ways to get more healthy foods in their diets. Americans on food stamps spent a record $18.8 million at farmers markets and local farm stands last year, a roughly sixfold increase since 2008, according to Concannon.
FOOD
June 26, 2015 | By Elisa Ludwig, For The Inquirer
The statistics would make anyone's grandmother cringe in shame. According to the Environmental Protection Agency, Americans jammed 35 million tons of food waste into landfills in 2013. Food waste leads to more greenhouse gases, which in turn contributes to climate change. Wasted food represents wasted resources and calories that hungry people could be eating. Another less significant but no less valid concern for serious cooks: It's tons of wasted flavor. Though the EPA has been pushing the idea that Americans should generate less waste at home through videos like "Feed People Not Landfills," new ideas about how restaurants, food-service providers, and stores can do the same are coming to the forefront.
NEWS
June 24, 2015 | By Kevin Riordan, Inquirer Columnist
It's 38 degrees inside the Food Bank of South Jersey's walk-in cooler, and Marcia Montanez and her crew are working fast. "We have an assembly line going," Montanez says as she and five of her Lincoln Technical Institute students quickly slip turkey and cheese sandwiches, strawberry puree, boxes of grape juice, and containers of low-fat milk into one plastic bag after another. "It feels good to know we're helping kids," says Felicia Sereday, 20, of Clementon, who's studying to become a nurse.
NEWS
June 19, 2015 | By Erin Edinger-Turoff, Inquirer Staff Writer
Philadelphia City Council is likely to vote Thursday on a proposal to add rules and regulations to the appetizing, yet increasingly crowded, chaos of the food vending trucks and carts that serve Temple University's campus. A bill sponsored by Council President Darrell L. Clarke at Temple's request would create a "vending district" for the popular trucks and carts. Its passage is seen as likely. The proposed district would extend from Diamond Street south to Oxford Street, and 10th Street west to 16th Street - boundaries much like the area on and around the North Philadelphia campus that the trucks now occupy.
NEWS
June 19, 2015 | Drew Lazor, Daily News
TRAVEL-phobic squares might try to convince you that Pennsylvania Route 63, the unassuming stretch of state highway that runs east-west between Green Lane, Montgomery County, and Bensalem, Bucks County, is just a street. Don't believe them. Though it doesn't resemble any international jet runway you've seen before, that's what it is. In fact, along a certain three-mile stretch of it in Montgomery County, an intrepid motorist (or super-intrepid pedestrian) could span multiple regions of the globe in the time it takes to shuffle through a Pennsylvania Turnpike tollbooth.
NEWS
June 11, 2015
WHAT'S THE worst non-capital crime there is? Child abuse? Rape? Public corruption? According to at least one of our state lawmakers, the worst crime you can commit is possessing enough drugs to warrant a felony conviction . . . which, in this state could be a small amount of marijuana, or a second offense for possession. Rep. Mike Regan, R-Dillsburg, wants to impose a lifetime ban on food stamp and Temporary Aid to Needy Families benefits to anyone convicted of a felony drug offense.
NEWS
June 8, 2015 | By Samantha Melamed, Inquirer Staff Writer
When it comes to food at weddings, there's a long-held tradition of mediocrity. But as more foodies walk down the aisle, things are starting to get interesting. Couples are finding creative ways to add personalized extras - from their cocktail hours to the moment you say good night. Here are 10 wedding-food trends worth sampling. Treats to go. More couples are sending guests off with snacks to sustain them on the way home. For some, that means simply packing up slices of wedding cake in customized to-go boxes complete with little wooden forks.
FOOD
June 5, 2015 | By Michael Klein, For The Inquirer
Street food via Vietnam Bucks County-raised chef Chad Kubanoff, having immersed himself in Vietnamese food and culture for six years, has come home to open a restaurant in Northern Liberties specializing in Viet street food. Same Same - a riff on a Vietnamese expression ("it's the same, but not the same," Kubanoff explains) - is at 614 N. Second St., occupying the BYOB that previously accommodated Copper and Koo Zee Doo. Kubanoff kept the open-kitchen configuration, decorating with street signs and objects brought back from Vietnam.
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