As companies try to get Americans to eat fewer animal products, “plant-based” is replacing “vegan” and “vegetarian” because of the unappetizing and polarizing associations the v-words might have.
Tiny food pantries, operating similarly to little free libraries for book sharing, are up and running in a community in Wyoming. The effort aims to help struggling families in emergency situations and increase the visibility of food insecurity.
Traveling to distant grocery stores and paying for groceries can be extremely difficult for the disabled, aging, and poor living in isolated areas. Mobile pantries play an essential role in combatting food insecurity in rural counties – providing both food and hope.
Across the country, more food catering programs are making it easier for students to enjoy healthy lunches at school and easing the stress of packing lunches on parents by providing alternatives to what is offered at the cafeteria.
For the first time, restaurants in US cities will turn over their kitchens to refugee chefs for an evening as part of the Refugee Food Festival, organized by the United Nations Refugee Agency and a French nonprofit. The purpose of the program is to increase awareness about the experiences of refugees.
In Britain, chefs have started concept restaurants, soup kitchens, and social enterprises turning waste into meals. With no national food waste program, nonprofits have been taken the lead to redistribute food and change the way people think about kitchen scraps.
Rodney Scott, who runs a South Carolina barbecue restaurant, was recently named the James Beard Foundation's Best Chef Southeast. Mr. Scott's win, one of three African-American winners this year, reflects the larger embrace of barbecue and Southern cooking in the food world.
The Happy Meal menu will soon no longer list cheeseburgers and chocolate milk, although diners can specifically ask for them with the kid's meal.
The online retail giant may be hoping to access a market of customers looking for quick-and-easy meals using a technology originally developed for the military to extend the shelf life of foods while retaining flavor, texture, and nutrients.
Slender, fresh asparagus teams up with lemon, bacon, and Parmesan for a bold pasta dish that tastes like spring.