The phrase “fast food” invokes thoughts of cheap, delicious and convenient meals. However, the truth is that these words can be deceiving.

Compared to home-cooked food, junk food is much richer in calories, fats, and carbohydrates, all of which promote weight gain when consumed in large quantities. For example, McDonald’s “Angus Bacon & Cheese,” which can satisfy the hunger of a normal teenage boy, contains one-third of the normal daily calorie content of every individual. On the other hand, the same quantity of food in baked potatoes is no more than 220 calories, which is equal to one-tenth of a person’s calorie ration per day.  Also, half of the calories in convenience foods come from fat, which is becoming a serious threat to the modern man. Spending lunch breaks in a amongst junk food increases an individual’s chances of falling ill with lethal diseases, such as heart attacks and Type 2 diabetes.

When asked about their opinion on junk food, most people answer that it is not a problem for them to eat it once or twice a week. Few are those who say that they are waiting on the queues of McDonald’s, KFC, or Burger King every day. Unfortunately, the number of people who consider themselves strongly against the consumption of junk food is even smaller.

The problem is not that people are unaware of the harmful effects of fast food on their health. However, it is a common misconception in most parts of the world that it is less expensive than self-prepared food. In his article “Is junk food really cheaper?” New York Times columnist Mark Bittman reveals: “hyperprocessed food remains more expensive than food cooked at home.” According to Bittman, feeding a menage of four with convenience food may cost from $23 to $28. On the other hand, buying the same amount of raw chicken and potatoes and preparing them at home, according to the Times, is around $14- half the price of a similar menu at McDonald’s.

Although most people claim that they buy junk food because it is cheaper, specialists in this sphere agree that money does not motivate people to eat unhealthy food. Nowadays, consumers buy junk food mainly because it is much more convenient for them to not have to spend time shopping and then cooking at home. The average American adult works about eight hours a day, which doesn’t always allow for him or her to meet all of the household duties.  Of course, passing through some convenience-food place on your way home after work can seem like the perfect alternative to preparing home meals.

Others point out that those who live far away from food markets are forced to consume the nearest available, and often unhealthy, food they can find. In the 21st century it is laughable for people to claim that isolation is the main reason for them to consume junk food. Although a recent study showed the discouraging a truth, that “there are five fast-food restaurants for every supermarket in the United States.” This doesn’t mean that people are not given the chance to choose whether to live healthily, or to continue spending time in the dining halls of junk-food restaurants.

Recent studies have shown that humans have become much more aware of the fact that they should consume more nutritious food, if they want to be healthy. However, according to the Director of Nutritional Policy with the Center for Science in the Public Interest, Margo Wootan, it is still impossible to convince some people that fruits and vegetables are more beneficial and less expensive than products rich in fat, salt, or sugar. “If they buy a bag of chips for $2, they think it is a good deal, but if they buy a bag of apples for $2, they think it’s a lot,” Ms. Wootan commented.

The inclination to consume fast food is accepted as one of the major problems people face today.  Whether we will solve it or not depends entirely on us. However, one thing is clear: serious measures have to be taken soon, in order for us to prevent the ceaseless progress of the “junk-food epidemic” that is affecting the modern world.

The article Why do we Consume Fast Food? appeared first on The Toonari Post - News, Powered by the People!.

Colombia is a country with colorful, delicious and interesting food. The Colombian kitchen has a large influence from Spanish, African and Natives. The main ingredients of the dishes are rice, corn, beans, cassava and potatoes.

Similarly, fruits like papaya, guava, maracuyá, coconut, banana and mango are part of the Columbian staple diet. The Andean country is characterized by having so many different regions, each of which has different cultural and geographical characteristics and, therefore, a different cuisine.

There are foods, in which are used similar ingredients, however they are prepared differently in each region, this is the case of the “sancocho” (a soup), soups, tamales, meats, beverages made from corn, pepper, rice, empanadas and arepas (cornbread).

Precisely, arepas are one of the most exquisite foods. In some regions, arepas are made with dried corn dough, which is done through a manual process that involves removing the shell called “pilado.” The corn is then cooked and milled.

According to the Colombian Academy of Gastronomy, “the arepa is part of the cultural heritage and can be regarded as a symbol of national unity gastronomic.” Arepas is the ideal complement to other foods.

One of the most famous dishes is the ajiaco santafereño. Somewhat similar to a chicken broth, this soup is made of celery, corn, guasca (grass), baked potato and chicken breast. This soup is served with capers, vinegar, rice and avocado and milk cream.

Another important food, “bandeja paisa,” is characterized by its variety and abundance. This dish is made up of eggs, beans, fried plantains, arepas, pork, rice and avocado, making it a typical food in the Andean region.

While in northern Colombia, meals are noted for their high vitamin content and aphrodisiac, like casseroles, seafood and coconut rice. Also, there are other dishes like fritters, arepas with eggs, sausage and cheese mote, a soup prepared with cheese coast, yams, garlic, onion and tomato.

Among drinks, “la chicha” is made with a corn sugar mixture. This drink can be consumed in two ways: the first is to take it cool, the second option is to let it ferment and store it in the fridge to cool and then consume as a strong alcoholic beverage. Other traditional drinks are juices made from tropical fruits.

The article Discover Great Taste in Columbian Cuisine appeared first on The Toonari Post - News, Powered by the People!.

Silver Spring, U.S.A. – We’ve grown up with America’s favorite treat – fast food. From beloved childhood memories to classic Americana, the art of quick and delicious fare represents some of life’s greatest pleasures and often marks milestone moments. .

Destination America invites fans to celebrate gastronomy-to-go as Fast Food Mania makes its world premiere on June 3, 2012, diving into the pop culture world of fast food, digging into its cuisine, featuring its fanatics and exploring all the one-of-a-kind wonders it has to offer. The immersive tour de food will be led by the intrepid fast food aficionado, Jon Hein (“The Howard Stern Show” and “The Fast Food Show” on Sirius/XM) as he dines and decodes the world’s most popular dishes.

The travel-packed and finger-licking series will not only look at awesome eats, but also offer up essential tips for navigating the ever-winding drive troughs and ordering secret menu items, as well as delve into never-before-seen test kitchens of some of America’s favorite chains.

Fast Food Mania also reveals behind-the-scenes stories and little known facts, including answers to trivia questions such as “Who designed the signature red and white KFC bucket?” Bet you didn’t know it was the owner of another popular fast food restaurant – Dave Thomas of Wendy’s — who once operated one of the largest KFC franchises!

“Some of our country’s most fascinating stories are born from the hard work and determination of what were once mom and pop businesses that evolved into great American successes – stories of the underdog selling the hot dog, if you will,” said Marc Etkind, senior vice president of content strategy for Destination America.

“Fast Food Mania celebrates those accomplishments and takes viewers on a nostalgic ride revisiting memorable campaigns, iconic outposts and, of course, tasty menu items – sometimes with a side of fries.”

This season, Fast Food Mania makes stops at beloved eateries such as Sonic, Dunkin Donuts, Dominos, Taco Bell, and the original hot dog stand by the sea, Nathan’s Famous in Coney Island, NY. But it’s not just about the legendary brands. Fast food mania also uncover the up-and-coming chains making their mark, as well as hidden gems like Jet BBQ, a historic firehouse turned true drive-thru restaurant in Wichita, KS.

Fast Food Mania is produced by Sharp Entertainment with Matt Sharp serving as executive producer. Bob Larson is executive vice president and Dan Adler is vice president of production at Sharp Entertainment. Alison Mouledoux serves as co-executive producer. For Destination America, Fay Yu is executive producer, Sara Kozak is senior vice president of production, Marc Etkind is senior vice president, content strategy and Henry Schleiff is president and general manager.

The article Fast Food Mania Digs into Nostalgia and Pop Culture Cuisine appeared first on The Toonari Post - News, Powered by the People!.

The recent brouhaha over pink slime (and other lovely mass meat production processes) is only the beginning. Here’s our roundup of some standout reporting about the food on your plate.

This is a multifaceted, perennial topic. If you think Propublica missed any, we’re happy to hear suggestions. Please email a link to MuckReads@propublica.org or tweet it with the hashtag #muckreads.

Safety of Beef Processing Method Is Questioned, The New York Times, December 2009
A look at the development of Beef Product Inc.’s “novel” method of meat production that later became known as the infamous “pink slime.” Reporter Michael Moss won a Pulitzer Prize for his investigations into contaminated beef.

Our Dwindling Food Variety, National Geographic, July 2011
Our dwindling food variety, in a stride-stopping infographic.
Contributed by @kleinmatic

What the USDA Doesn’t Want You to Know About Antibiotics and Factory Farms, Mother Jones, July 2011
The U.S. Department of Agriculture appears to have repeatedly removed a report by a USDA-contracted researcher that summarized recent academic work, from “reputed, scientific, peer-reviewed, and scholarly journals,” on possible links between antibiotic-resistant infections and factory farm animals. Mother Jones got a permanent PDF of the researcher’s report, dubbing it the “document the USDA doesn’t want you to see.”
Contributed by @foodinteg

Asian Honey, Banned in Europe, Is Flooding U.S. Grocery Shelves, Food Safety News, August 2011

Some of the biggest U.S. honey packers knowingly bought honey of questionable quality so they could sell it on the cheap. Much of it was likely smuggled from China (honey the European Union has banned) and may have been laced with lead and illegal animal antibiotics — if it was really honey at all.

America’s Dangerous Food-Safety System, The Daily Beast/ Newsweek, September 2011
A shortage of inspectors in the U.S. food-safety system exposes Americans to the risk of illness and death.
Contributed by @StepShep

Nation’s Food Anti-terror Plans Costly, Unwieldy, Associated Press, September 2011 
An AP investigation into the United States’ $3.4 billion food counter-terrorism program found that progress had been slowed by a complex web of bureaucracy.
Contributed by @joannalin

On The Menu, But Not On Your Plate, Boston Globe, October 2011
A Globe-organized DNA test revealed scores of mislabeled fish in Massachusetts restaurants, grocery stores and seafood markets. Often, “local” fish was actually hauled from thousands of miles away, and while some chefs and store owners seemed to have no clue, others admitted to knowingly selling mislabeled food to boost profits. Experts said it reflects a nationwide trend that causes diners to unwittingly overpay, may make people sick and results in overfishing.

Contributed by @JoeYerardi

Dispute Over Drug in Feed Limiting U.S. Meat Exports, MSNBC, January 2012
The controversial drug ractopamine has sickened or killed more pigs than any other livestock drug on the market, leading the EU and China, which together produce and consume about 70 percent of the world’s pork, to refuse meat imports raised on the additive. The U.S. pork industry wants to change their minds.
Contributed by @NaomiStarkman

How Washington Went Soft on Child Obesity, Reuters, April 2012
The food and beverage industries have more than doubled their spending on lobbying in Washington in the last three years. And now Congress has declared pizza a vegetable.
Contributed by @mariancw

A History of FDA Inaction on Animal Antibiotics, ProPublica, April 2012
Everything you ever wanted to know about the Food and Drug Administration’s actions, or lack thereof, to keep antibiotics out of your food.

As Beef Cattle Become Behemoths, Who Are Animal Scientists Serving? The Chronicle of Higher Education, April 2012
A growing number of animal scientists employed by public universities are accepting payouts from pharmaceutical companies. They’re often hired to persuade farmers to use antibiotics that fatten up cattle but haven’t necessarily been proven safe. Some have been banned in the E.U. and China.
Contributed by @MelodyPetersen

Bonus points: In 1968, Nathan Kotz of the Des Moines Register and Minneapolis Tribune won a Pulitzer Prize for reporting on unsanitary conditions in meat packing plants, which, according to the Pulitzer site, helped ensure passage of the Federal Wholesome Meat Act of 1967. Anybody have an online copy?

by Blair Hickman, ProPublica, May 7, 2012, 12:21 p.m.

The article The Best, Most Disgusting Reporting on Food Safety appeared first on The Toonari Post - News, Powered by the People!.

The trio stared with rapt attention as the clerk deftly swirled the amber liquid in its snifter. The aroma was strong enough to reach their nostrils even though they were standing nearly two feet away. They smelled hints of strawberry, black cherry, and the crisp tang of something… unfathomable.

The clerk handed the shifter to the woman in the middle. She smiled and slowly brought it to her nose and inhaled deeply. Relaxed contentment spread across her face. It was if she could taste the drink through the air. Nonetheless, a quick glint of apprehension flashed in her eye before she poured the concoction down her throat.

“Oh, my God! That’s delicious.”

The woman is one of a dozen people participating in a unique networking function held by Raymond James investment advisers for potential clients. Her exclamation is not the only one heard in the room, as other people try different mixes and flavors. Given the careful swirling of the liquid and the store clerks making sure the attendees take a good whiff of the drink before tasting, it might be assumed that they were at a wine bar, sipping different vintages of wine. That would be incorrect.

They are taste-testing olive oil.

The event is at “The Ancient Olive,” a cozy store just off Park Avenue in Winter Park, Florida. Owned by proprietors Bryan Behling and Jeffrey Schrader, the Olive takes the concept of a tasting bar—usually reserved for fine wines—in a new direction. It replaces rare vintages with dozens of aromatic and flavorful virgin olive oils and balsamic vinegars. These are not, however, run of the mill olive oil and white vinegars that would be found in the aisles of the local grocery store.

“Most virgin olive oil in grocery stores is rancid olive oil mixed with two percent virgin olive oil.  The quality is quite low,” says Behling.  Indeed, in the United States, the USDA states that any company can call their product virgin olive oil when it only has two percent virgin olive oil in it.  Extra virgin only needs eight percent.  Making matters worse, the USDA standards are not mandatory, but mere suggestions.  Customers are at the mercy of what they read on the label.  This is not so at The Ancient Olive.

“We are working with a company that is both a distributor and importer. They have their own olive groves in Tunisia. They are there, physically, at the beginning of the press. The olives never touch the ground and are pressed within three hours of harvest. Samples are even taken to get an examination of their chemical compounds. It’s an ultrahigh standard they follow,” says Schrader, pride evident in his voice.

If the whole concept seems strange or foreign to you, it probably means you are American. There is only one of three or four stores like The Ancient Olive in the United States. In countries like Spain, Tunisia, Chile, and Australia, olive oil has a sub-culture all its own.

“Just like wines, you can import different oils from regions according to when their harvest times are. Right now, all our products are from the Northern Hemisphere. We have Spanish and Portuguese olive oils that are only 15 days old,” says Schrader.

The attention to quality and detail has paid off. Local restaurants, like Dexters in nearby Hannibal Square, use their balsamic vinegars in cocktail drinks. The uses for olive oils and balsamic vinegars go way beyond salads and bread dipping. “We have a cocktail with our peach balsamic, fresh strawberries, peaches muddled with some vodka and club soda. It’s fantastic.”

Customers in Winter Park are loyal, and a following is building.  This is not bad for two guys with corporate—not culinary—backgrounds.

Schrader worked in human resources for Chase Bank, and Behling worked in information systems at Fidelity Systems. When the market began to crumble, both witnessed friends and co-workers lose their jobs. Rather then just sit back and hope for the best, they took control of their future and used some of their retirement funds to open their first store called “The Spice & Tea Exchange.” The exchange sells fresh mixes of cooking spices and herbal teas. Dispensing fresh olive oils is something both men thought would mix well with the concept of the exchange.

“We always wanted to dispense, but not at this level and size,” says Schrader. “We would go to the farmers market in New York, and there was this one spice vendor, you would always know you were getting close to them, because you could smell the wonderful aromas. When the space we have came available, we just decided to go bigger on the idea.”

Customers like Meritxelly are ecstatic that Schrader and Behling went big. “I’ve just moved here to Florida from Spain, less than a week ago.  Walking into here (Ancient Olive) feels just like home.” That is high praise from someone who grew up in a culture where freshly pressed olive oils were a part of their everyday eating life, like ketchup is in the United States. Stateside customers are appreciative, but overwhelmed.

“The first reaction we get from new customers is ‘Wow!’” says Behling. “The second is ‘Where do we start?’”

To help customers along, all the balsamic vinegars are located together. The Olive has four tables with a wide variety of flavored virgin olive oils, including Agrumato olive oils that have been pressed together with natural fruit. It is a careful, slow process because the fruit must be ripe at the same time the olives are ready to be harvested and pressed, but makes the flavors taste like its part of the oil’s DNA.  Examples of the different flavors are: strawberry, black cherry, jalapeño, lemon, and orange.

All of the olive oils are bottled on the premises, once a customer has made a selection. Prices vary from $12 for a small bottle to $39 for a bottle the size of a wine bottle. The Olive offers a dollar off refills into the same bottle and has sample packs that can be bought as well. In the future, customers will be able to order online for shipping across the country.

Thus far, Schrader and Behling are happy with the response. “We work very hard at the Tea Exchange and get great foot traffic since we are right on Park Avenue. But for whatever reason, the Olive has garnered a following much faster. But we are not complaining.”

For more information on the Ancient Olive, go to www.theancientolive.com

Cocktails with balsamic vinegars:

1. Add a few drops of Lavender dark balsamic vinegar to a rocks glass containing a muddled fresh basil leaf, crushed ice, vodka and soda.

2. Add Peach white balsamic vinegar to a tall drink glass containing muddled peaches and raspberries, vodka, soda and crushed ice.

Image Courtesy of Shalyce Jackson

The article The Ancient Olive: A New Kind of Tasting Bar appeared first on The Toonari Post - News, Powered by the People!.

North Korea has recently struck a deal with the United States to denuclearize their state in exchange for food. The deal was decided and agreed upon in Beijing last week but made public only yesterday.

Under its terms, North Korea will halt uranium enrichment and long-range missile tests and also let overseers screen the state’s main Yongbyon nuclear complex. Not all nuclear devices have been deactivated, however, as the short-range No Dong missiles that pose a threat and hazard to South Korea and Japan were not incorporated into the deal.

Also under this agreement, the US will give North Korea 240,000 tonnes of food to a drained population. Many analysts have speculated that this food is primarily to help ease the diplomatic relations between the two countries, and have said that the food is the least significant part of the deal. North Korea, however, has recently experienced the most frigid winter it has dealt with in 65 years which resulted in a depletion of much of the country’s food supply, and the food comes as a great relief to the nation.

The deal comes as a step towards reconciliation between North Korea and the US. Secretary of State Hillary Clinton, however, understated the agreement’s power and meaning, calling it a “modest first step.” She went on to say that Washington still has apprehensions towards North Korea, especially when considering its past actions.

The agreement had been in the works for a while, before last year being put to a grinding halt by Kim Jong-Il’s death. And just two months into his successors reign, the deal has already been deemed acceptable by North Korea.

Some political analysts, like Narushige Michishita, an associate professor at Tokyo’s National Graduate Institute of Policy Studies who has been watching North Korea for some time now, think this deal will give Obama a strategic edge in the coming election. The uranium enrichment program would have created the fuel required for one to two nuclear warheads each year if not kept under a close eye. The breakthrough definitely gives Obama the upper hand when it comes to foreign policy, and may perhaps prove to be what clinches this next election.

North Korea’s plutonium program, originally supposed to be ended with the uranium program, was not included in North Korea’s announcement earlier. Though there is thought to be enough to make a handful of warheads, it is of less importance than the uranium program.

Many consider the deal a bigger step than the last one from 1999. As of this time, though, just where this deal will lead North Korea, and Obama, remains unclear.

The article North Korea Strikes Deal: Denuclearization for Food appeared first on The Toonari Post - News, Powered by the People!.

This is a curry for those of you who do not like things too spicy, but enjoy seasonings and rich flavors. The recipe here for this particular Tikka Masala curry has been tweaked a little according to my tastes. For example, I left out all cinnamon and cayenne peppers.

Most of my family members cannot handle spicy food well, and I personally do not like cooking with cinnamon. I also cut down the amount of salt recommended by the original recipe by more than half. If you find that, at the end, it tastes plain, or you would like to add more salt, then you can do so accordingly. Making this is not difficult. However, it does take some time to get it prepared, so I suggest starting a little earlier than usual.

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• Pinch of salt for taste
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup basmati rice

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, black pepper, ginger, and pinch of salt. Cut up and stir in chicken, cover, and refrigerate for 1 hour.
2. After an hour, begin to cook chicken on a skillet.
3. Boil water for the rice, and add on low heat. Simmer for 15 minutes.
4. While the chicken is cooking, you can begin to make the sauce. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

The article Food Experiments: Chicken Tikka Masala Recipe appeared first on The Toonari Post - News, Powered by the People!.

HealthyWomen, the nation’s leading nonprofit health information source for women, and Allrecipes, the world’s number one digital food brand, joined forces to survey home cooks about their healthy eating habits and, in particular, fast food consumption.

Findings from the 1,563 persons polled, who were largely female, showed more than 56 percent ate at fast food restaurants at least several times a month. Among those, nearly 15 percent ate fast food two or more times a week. As consumers ponder their New Year’s resolutions, cutting back on fast food meals is one way to reduce weight and improve health.

“The majority of respondents, 75 percent, say they pay more attention to eating healthy now than they did five years ago,” said Elizabeth Battaglino Cahill, RN, executive director of HealthyWomen. “Unfortunately, the quick stops at fast food restaurants often sabotage their efforts.”

Indeed, the majority of respondents (54 percent) admitted they feel “a bit guilty” after eating fast food and another 16 percent say they just feel “bad.”

So why stop at the fast-food drive thru? Half of the survey’s respondents said convenience to accommodate busy schedules and faster meal availability were the top reasons for eating fast food instead of cooking at home. To skip a fast food meal and instead cook a healthy meal at home, 83 percent said it would have to be prepared in 30 minutes or less.

Nearly half of survey respondents (47 percent) report the most challenging aspect of eating healthy is finding recipes that are healthy, affordable, and easy to make. Finding recipes that are flavorful and healthy is the biggest challenge cited by nearly one-third.

The study was conducted November 8-14, 2011, among 1,563 Allrecipes community members. Visit Allrecipes’ Fresh Bites blog to read a complete survey overview in the January issue of Allrecipes’ Measuring Cup Consumer Trends Report.

The article Over Half of American Households Eat Fast Food Multiple Times a Month appeared first on The Toonari Post - News, Powered by the People!.

Vegetarian Baked Ziti is one of my favorite dishes to make. It is a delicious and filling pasta dish that goes well with cheese and garlic biscuits. Vegetarian Baked Ziti replaces real meat with soy imitation meat and uses vegetarian cheese that contains no rennet or animal enzymes.

I use Boca ground crumbles, which can be found at most grocery stores. Whole Foods’ 365 brand cheese specifies that it is vegetarian, unlike most cheese brands, even if they contain no animal enzymes or rennet. It is a great alternative to the original, non-vegetarian version.

The ingredients needed for this recipe are:

• 1 pound of dry ziti pasta
• 1 onion, chopped
• 1 pound of Boca ground crumbles (or other brand of fake meat soy crumbles)
• 2 jars of spaghetti sauce (26 oz.)
• 6 oz. of sliced Provolone cheese
• 6 oz. of shredded mozzarella cheese
• 1 ½ cups of sour cream
• 2 tbsp. of grated Parmesan cheese

First, lightly salt a large pot of water, and bring to a boil. Pour in the ziti pasta, cook until al dente for about eight minutes, then drain. In a large skillet, mix the onion and soy crumbles together and brown over medium heat. Then, add spaghetti sauce and simmer for 15 minutes.

Preheat oven to 350 degrees F (175 degrees C), and butter a 9×13” baking dish. Then, layer as follows: one half of the ziti, Provolone cheese, sour cream, one half of the spaghetti sauce, the rest of the ziti, mozzarella cheese, then add the rest of the remaining spaghetti sauce. Sprinkle grated Parmesan cheese on top.

Bake this dish for 30 minutes or until the cheese is melted. Pull out of oven when done, let cool, then enjoy! The preparation time for this meal takes about 20 minutes. The cook time will take 35 minutes, and it will yield about 10 servings.

The article Vegetarian’s Choice: Baked Ziti appeared first on The Toonari Post - News, Powered by the People!.

As Labor Day Weekend marked the unofficial end of summer, millions of participant and spectators celebrated in Brooklyn during the annual West Indian American Parade & Carnival. The Labor Day Carnival Parade is an outdoor festival that highlights the cultures of nations across the West Indies.

The 2011 West Indian American Parade & Carnival took place on September 5 and showcased a day packed with music, dance, and international cuisine The show stopping performances during this year’s 43^rd annual parade was one of the biggest ever seen in Brooklyn. The parade route ran along busy Eastern Parkway.

With a combination of many Caribbean cultures coming together for the parade, this yearly festivity is one of the largest cultural events in all of New York City. The celebrations began in Brooklyn a few days prior to the main parade that took place on Labor Day. Countries including Jamaica, Trinidad and Barbados were represented, along with a variety of other Caribbean nations.

The original West Indian American Parade & Carnival started in Harlem in the 1940’s, but was then moved to its current home in Brooklyn in the 1960’s. Remaining on the same route, Eastern Parkway annually lights up with the sights and sounds of the Caribbean.

The parade gets its foundation from the traditions of carnivals throughout the Caribbean, where bright costumes and days of exciting music fill up the streets in preparation for Lent. Although this custom has been redirected towards the time around Labor Day, the beauty of these cultures are still a yearly tradition in Brooklyn.

The parade’s signature theme is to bring out the unique cultural traditions of each country through ornately colorful floats that make their way down Eastern Parkway. Thousands of participants dressed up in vibrant costumes and danced atop the decorated floats. The colors of the rainbow were displayed on Caribbean influenced designs, and often included large headpieces flanked with feathers.

Months of preparation go into the designs of the f loats and costumes to make the West Indian American Parade & Carnival one of the most detailed and radiant festival throughout New York City. Along with the sights of the parade were the distinct sounds of the festival. Caribbean music was played throughout the duration of the parade.

Everything from Jamaican reggae to Trinidadian calypso could be heard along Eastern Parkway. One of the highlights of the parade was the abundance of steel drums. Many groups skillfully playing the steel drums performed and competed for the title of the best steel drum band of the year.

The energetic music from guitars, drums, congas, and other instruments got the massive crowds dancing their way through the parade. The tastes of Caribbean cuisine were also a main event during the parade. As is true for many cultures around the world, food is one of the main examples of how uniquely different these countries can be.

Local cooks and chefs came together to serve plates of delicious food from their home countries. Vendors lined the street selling dishes of oxtail, jerk chicken, coconut bread and fried plantains, among many other choices. The array of cultural cuisine was astounding and was a great display of the local food in the Caribbean.

Over three million people enjoyed this year’s West Indian American Parade & Carnival. A large population of New York City inhabitants comes from Caribbean nations. The parade was bursting at the seams with excitement and pride in their distinct cultures.

The annual parade brought participants and onlookers dressed in costumes and with painted faces to Eastern Parkway, and enjoyed a weekend long celebration of the Caribbean.

The article The West Indian American Parade Marches Through Brooklyn appeared first on The Toonari Post - News, Powered by the People!.

New York City has joined in dining from food trucks as the popularity of the dining style has skyrocketed across many cosmopolitan cities.

Food truck festivals have sprouted up across New York City over the weekend of August 20th and 21st, bringing tasty treats to Manhattan and Brooklyn. Specialty food trucks serving anything from kimchee tacos to lobster have ushered in a new wave of fast food. They are generating loyal customers with hearty appetites.

More than 30 food trucks gathered in the heart of South Street Seaport on August 20th to share their individual cuisine. With the appropriately named PARKED festival, food trucks lined Water Street and Fulton Street as customers sampled an array of food.

The trucks were open from 10 a.m. to 8 p.m., which gave people plenty of time to enjoy the outdoor atmosphere of hopping from one food truck to another. Each truck provided customers with their regular menu, along with $5 and $8 meal options specifically for the festival.

The PARKED festival started just four years ago with a handful of food trucks gathering together to share a love of the culinary art. It has now expanded to a much larger festival, showcasing cuisine from around the world.

A crowd favorite at the festival was Korilla Korean taco truck, which serves the familiarity of Korean barbeque in new forms. Making tacos, burritos, and chosun bowls, people stood in long lines to taste some food from this Korean food truck. The popularity of the Korilla Korean taco truck has landed it on the second season of Food Network’s “The Great Food Truck Race,” where eight food trucks compete for a prize of $100,000.

Jumping over towards Middle Eastern cuisine, the Taim food truck cooked up their signature falafel sandwiches, along with hummus, Israeli salad and a wide selection of homemade drinks and smoothies. This Middle Eastern truck is an extension of Taim’s permanent location in the West Village, where lines are always equally long.

The popular falafel and the chef behind the creation, Einat Admony, have appeared on Food Network’s “Throwdown with Bobby Flay,” generating buzz for the cuisine.

Yet another food truck that has had Food Network exposure is Wafels & Dinges, a Belgian waffle truck that is known throughout New York City. Customers can choose between the Brussels Wafel or liege wafel, and add toppings, which are called dinges. Nutella, Belgian chocolate, and walnuts are just some options for the tasty wafels.

Wafels & Dinges also has a distinct barbeque pulled pork wafel, and their signature “de Throwdown wafel” which was highlighted on an episode of Food Network’s “Throwdown with Bobby Flay.”

Other food trucks that participated in the PARKED festival included Coolhaus Ice Cream with thick ice cream sandwiches, Kelvin Natural Slush Co, serving up shaved ice, and Red Hook Lobster Pound.  Consumers were also able to enjoy dishes from Mexicue Food Truck, Van Leeuwen Ice Cream, the Treats Truck, and Schnitzel and Things, among many others.

Along with the large selection of food, the PARKED festival also offered live music on a a main stage in South Street Seaport. Diners were able to listen to music from Two Man Gentleman Band, Soul 2 Seoul, Anais Mitchell, Naomi Shelton and the Gospel Queens, and Mikey Palms. A beer garden was created for the day as well.

Face painting was available for children, while cooking demonstrations were open for adults. The event offered plenty of free options for anyone wanting to spend some time outdoors.

Just over the bridge in Brooklyn, food trucks gathered once again on August 21st in Grand Army Plaza. The Prospect Park Alliance hosted the Food Truck Rally, which happens every third Sunday from June to October. Many of the same food trucks showed up at the Food Truck Rally and were met with equal enthusiasm from Brooklyn patrons.

Diners were able to eat grilled cheese sandwiches from Gorilla Cheese NYC, dumplings from Rickshaw Dumpling Truck and drink coffee from Mud Truck, along with other cuisines. Many chose to bring their meals into Prospect Park, just steps away from the Food Truck Rally.

The popularity of food trucks has become a staple in the New York City dining experience. Festivals like PARKED and the Food Truck Rally showcased these favorite meals on wheels throughout the weekend.

Image Courtesy of  bernardoh

The article A Weekend of Food Trucks in New York City appeared first on The Toonari Post - News, Powered by the People!.

Despite the new look for McDonald’s Happy Meals starting in Sept in the U.S. critics say McDonald’s can still do more.

The golden arches will be offering a healthier option for their Happy Meals. But the University of Minnesota’s Simone French believes McDonald is missing a bigger chance to help children’s health. French believe McDonald should get rid of the soda.

The kids’ meals will be adding 1/4 cup of apples to their meals in addition to serving a smaller portion of french fries.

This change with cut 130 calories from the current Happy Meal. -The new Happy Meal with four pieces of McNuggets, apple slices, smaller French Fries and 1% milk will have 410 calories, 19 grams of fat and 560 milligrams of sodium.

French is an expert on marketing and societal influences that affect eating behaviors and is studying how to improve the diets and habits of low-income Minnesota families. These families are particularly affected by fast food practices, she said, because those restaurants offer food they can afford.

“What you could do is not even offer a sugar-sweetened beverage in a kids’ meal,” she said to Star Tribune. “If parents want it, they should have to order it separately off the menu.

Childhood obesity has become a growing problem in the U.S. and health advocates have pointed fingers at McDonalds for contributing to the problem. But McDonald’s is taking steps to change that, “by adding fruit in every Happy Meal, McDonald’s hopes to address a challenge children face in meeting the recommended daily consumption of produce,” according to the corporation’s statement.

The changes follow first lady Michelle Obama’s public health campaign to prevent childhood obesity. The first lady says she commends the progress McDonalds is making by providing more fruit and reducing the calories in its Happy Meals, “I’ve always said that everyone has a role to play in making America healthier, and these are positive steps toward the goal of solving the problem of childhood obesity,” Michelle Obama in a statement.

“McDonald’s is taking steps in the right direction, but we should be careful in heaping praise on corporations for simply reducing the scope of the problem they continue to create,” said Kelle Louaillier, executive director of Corporate Accountability International to CNN Health. “Ultimately corporate responsibility is not about securing public relations for cleaning up your own mess, but for not creating the problem in the first place. In this case, that means stopping the marketing of junk food to kids.”

The suggested retail price of the Happy Meal will not change, remaining between $2.99 and $3.49.

“McDonald’s has been engaging suppliers, government and non-government organizations to determine ways it could play a role in helping society address today’s obesity concerns,” the company’s press release said. “McDonald’s will develop additional fruit and vegetable choices and expects them to roll out over the next few years.”

The article McDonalds Can Still Do More appeared first on The Toonari Post - News, Powered by the People!.

Normally, if you want great tasting food, it’s likely to equal more bucks out of your pocket – and that applies to a lot of places in the world. One thing to know: not in Bangkok. What this capital city of Thailand offers leave visitors wanting to come back. Think about it, ten dollars a day with a heavenly delicious meal, hard to beat right? Just forget those expensive high-end restaurants, and start eating like a local.

With no further adieu, let me introduce you to the areas of Bangkok where dinning offers endless choices from restaurants, cafes, to street vendors. These places allow foodies to experience a unique kind of food experimentation. Key thing is to try out street vendors. It is highly understandable that many of us are used to eating in restaurants, but the food these Thai street vendors provide is truly flavorful, even air conditioned restaurants seem finding it hard to match.  Moreover, some of these vendors open until early morning. Whatever time of the day, rest assure, starving is out of the question. Keep in mind it’s not about which place to try specifically, it’s about trying as many as you can. The following areas are worth checking out:

Chinatown (Yaowarat)

If you ask anyone who lives in Bangkok what the best area for great street vendor eating is, they would all say Chinatown, known for Thai food with a heavy Chinese influence and fresh selection of seafood. Walk along this street and you will find multiple vendors as well as upscale Cantonese restaurants. Go for the ones you see busy, it is unlikely that you’ll be disappointed. Certain Chinese inspired food requires an adventurous mind to try. Most visitors have the habit of picturing how the stuff on their plate would look like alive. Don’t, you’ll miss out on trying something unavailable at home. “It’s an extreme place. You go from something really cheap to something really expensive” said Saisawat Iamlaoir. Certain ingredients used in upscale Chinese Cuisine are hard to find, and because of that, they are obtained at such a high price. Shark fin soup and bird nest in sugar syrup are the area’s delicacies. Dim sum restaurants and noodle stands are also worth trying.

Old Town

This location makes it very convenient for visitors to The Grand Palace and various temples around the area. The old town is an attraction in itself, but what many don’t realize is, it is also an excellent authentic local food scene where 300 baths (equivalent to $10) can go real far. Old town is the kind of place you go with an empty stomach and take advantage of the small plate portion, allowing you to try a few different dishes. Thai noodle soup, curries, sautéed dishes are recommended by the area expert.”Also, there are many bakeries and coffee stand in the area. Thai iced tea here is made from original recipe and it tastes wonderful.” said Saisawat Iamlaoir.

Sukhumvit

Now comes contemporary dinning with a modern atmosphere, a melting-pot of international cuisine with a big mixture of Thai flavor. and Sukhumvit.  Italian, French, American, Japanese, and Korean cuisines are to be found throughout the area. Grayhound, for example, is a small hip franchised restaurant featuring fusion Thai cuisine and famous international dishes, has two locations in the area, Emporium Mall and Central Chidlom. Keep in mind this is a business and a main tourist area, higher price tag for each dish is expected.

Siam

Siam, the “it” area of Bangkok where young people shop, eat, and hangout with their friends. This eccentric corner of the town ranged from simple Thai restaurants to fashionable, vibrant cafés. For many of us, it’s hard to not stop by a small ice-cream stall or to get a cup of bubble tea on the sidewalk. A few places to try out in the area include Som Tum Nua (Siam Square, soi 5), Northeastern eaterie famous for dishes such as traditional papaya salad (som tum), grill sliced pork, and pork salad. Chabuton Ramen (Siam Square, Soi 3), opened not too long ago, offered the authentic taste of Japanese noodle soup (Ramen) with an award winning recipes.

These are just a few examples of what Bangkok has for food lovers. With countless choices of dinning and great food diversity, even the local find it hard to choose where to eat. I asked Chulee Songsilp, a Bangkok resident, to recommend me one spot best for foodies and her respond was “It’s impossible to pick one. There are just too many good places out there”. Well, it is.

The article Bangkok: Foodies’ Heaven appeared first on The Toonari Post - News, Powered by the People!.