Descriptive phrases for how often food should be eaten helps preschoolers better understand healthy eating

Preschool is a critical period for children to begin to make their own dietary decisions to develop life-long healthy eating habits. A new study found that preschoolers who learned how to classify food as healthy or unhealthy were more likely to say they would choose healthy food as a snack.
Infant and Preschool Learning News — ScienceDaily

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4 messed up things about our food benefits programs you might not know about

4 messed up things about our food benefits programs you might not know about


4 messed up things about our food benefits programs you might not know about

Unless you’ve been enrolled in a food benefit program, it’s hard to get familiar with our current systems, which might be why some people think that the Trump administration’s “Blue Apron-style” food box program for SNAP recipients is a good idea. Spoiler: It’s really not. In fact, the box idea takes all the problems with our current food benefit systems and puts them in one place. It is not a good idea for so many reasons.

The administration wants to modify the Supplemental Nutrition Assistance Program (SNAP) so that people who get at least $ 90 a month in benefits — which accounts for about 80 percent of all SNAP recipients — would no longer get to choose their food. Instead, they’d get a “USDA Foods package” that would include “shelf-stable milk, ready to eat cereals, pasta, peanut butter, beans and canned fruit and vegetables.” The boxes would not include fresh fruits or vegetables, and the details are still being worked out about how it would actually work, so nothing is even close to going into effect yet.

With SNAP, recipients get cards and are allowed to purchase whatever they want, as long as it meets the guidelines. This means fresh veggies and fish and meat, but also soda and snacks, which is why some people assume it’s a waste of taxpayer money and worry that the program contributes to bad health outcomes in lower income families. The Women Infant and Children program (WIC) is another program open to low income women and their kids by giving them coupons to buy formula and certain “healthy” foods, but that is also rife with catches and issues. Here are some of them.

1. It makes shopping all but impossible.

SNAP feels like it brings with it a ton of choices, it’s still restricted in that you can’t get hot food or non-grocery items, so you’re out of luck if you need to pick up toilet paper and dinner. But at least there’s some freedom to choose ingredients for a meal that kids will actually eat and you know how to cook. WIC is so much worse.

A family gets vouchers that lets them buy certain things, but items are bundled together so that you can get a dozen (white, no brown or cage free) eggs and a gallon of milk, or some formula and peanut butter but not formula and meat (since breastfeeding baby households don’t qualify for meat). The fresh veggie coupons are bundled together, too, so you often have to buy your produce all at once. Once a month.

Although the program keeps people fed, it doesn’t make it easier or even all that much healthier. Ask anyone who’s had to shop with WIC about how much milk they had to end up with or how many times they had to run back to the aisle because they got the drinkable yogurt, which is not allowed, and not the kind in a cup, which is. It’s the same sort of thing that would likely happen to SNAP recipients who get the boxes, full of shelf stable milk and dry pasta, over and over again.

2. The restrictive programs cost more.

Linnea E. Sallack, director of the W.I.C. program in the California Department of Health Services, told the New York Times, ”We consistently find that prices charged in W.I.C.-only stores are higher, on average, than in other stores. If food prices are high, for whatever reason, it means that our federal grant cannot go as far and cannot serve as many people.” So being restrictive ends up costing taxpayers more in the long run, instead of just giving someone an EBT card (which still has its limitations) to shop for that they want.

3. The restrictions further stigmatize hunger.

The implication with all the restrictions is that poor people can’t be trusted to make decisions about what to feed their family. While it’s true that studies show there’s a link between obesity and heart disease and poverty, getting strict about what people can eat with their benefits or just sending them a pre-packaged box, isn’t going to help that. Neither is pretending that fraud is rampant within the SNAP system; it’s actually quite rare, around 2 percent. Most recipients, around 40 percent, also work and stay on the program for less than a year.

Although there are tons of good things about both programs — feeding people anything at all — the issue is not that people are making bad choices in the aisle. According to research, soda is the number one thing in SNAP recipients carts (WIC recipients can’t buy it).

But it’s the second most popular thing in the carts of people who aren’t on SNAP, so be careful about who you judge. Having to explain your vouchers to a cashier or feel guilty for having string cheese — the only thing your toddler will eat at the moment — instead of a bunch of bananas in your cart is humiliating. Hopping around stores so you can get groceries and laundry detergent is equally ridiculous. You can’t shame people out of poverty — you have to lift them up. Nutrition, health, and culinary education, and giving people the chance to buy what they like and want with their benefits, can do that more than mailing a box of government cheese and some canned string beans. No one wants to eat that. Especially not with a glass of low-fat milk.

4. We ignore that SNAP works.

SNAP generally works for its intended goal really well, which is why it’s infuriating that the Trump administration wants to get rid of it. Again, there are tons of restrictions we impose on people due to stigma with the SNAP program, but overall the EBT card system works. Consistent access to benefits can lift families out of poverty, lead to better health outcomes, and even help kids do better in school, which means better job choices later on and a chance to break the cycle. Funding SNAP and keeping the “social safety net” is how we eradicate food insecurity, not by boxing up a bunch of food lobbyists petitioned to get on the “acceptable” list and serving it up to people who might not like, want, or be able to eat it.

HelloGiggles

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Bauer launches $12.99 food magazine with zero ads

Bauer Publishing may have hit on a unique formula to beat the ad crunch in the print world: Start a new magazine with zero advertising — but a sky-high cover price. Food to Love hit newsstands this week with a $ 12.99 cover price and initial distribution of 240,000. It’s not seeking any subscribers. Down the…
Media | New York Post

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Seoul food: 10 of the city’s best restaurants

From a fried-chicken joint to a Michelin-star blow out, the Seoul-born founder of three Korean London restaurants picks her favourite places to eat in the South Korean capital

A Seoul institution, the speciality here is gomtang, a highly nutritious beef bone soup (and a great hangover cure) – which has been made the same way since the restaurant opened in the 1930s. In fact gomtang is the only thing on the menu, although there are several variations. The beef stock is boiled for a long time with radish, so it is full of flavour – and is best enjoyed with a side dish of radish kimchi. Hadongkwan has many loyal regulars and you often see three generations of family dining together there.
10-4 Myeong-dong 1-ga, Jung-gu, hadongkwan.com

Continue reading…
Travel | The Guardian

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Still Planning Your Super Bowl Food? Let Sunny Anderson Help

Whether you’re tuning in for the commercials, or you’re watching for the celebrities, unless you’re still boycotting the NFL and skipping the big game altogether, you’re going to need to get your Super Bowl food plans together. Like now.

Food Network host Sunny Anderson is here to rescue you from endless hours of scrolling Pinterest for the perfect recipes. Try either (or both) or her crowd-pleasing dishes to feed the football fans in your life.

Sunny’s Easy-Win Chili 

Recipe courtesy Sunny Anderson, 2017

Serves 6-8

  • 1 pound Mexican chorizo or spicy sausage, casing removed
  • 1 pound ground chuck (80% beef, 20% fat)
  • 1 large white onion, chopped
  • 1 teaspoon kosher salt
  • Black pepper
  • 4 cloves garlic, grated on a rasp or finely minced
  • ¼ cup chili powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon dry, whole leaf thyme
  • Pinch of cinnamon
  • 14 ounces (1¾ cups) crushed tomato
  • 14 ounces (1¾ cups) beef stock

1. Start the chili. In a medium pot with a heavy base or Dutch oven on medium high heat add the chorizo, beef, onions, salt and a pinch of pepper. Use a wooden spoon or potato masher to break the chorizo down into bits like the ground beef. Once the chorizo is mostly cooked and the onions are tender, add the garlic, chili powder, chili flakes, thyme, and cinnamon. Cook a few minutes while stirring to combine all the flavors.

2. Cover and finish. Add the crushed tomato and beef stock. Raise the heat until the pot boils, then lower to a low simmer and cover. Cook stirring occasionally for about 40 minutes. Serve with a toppings/pairings bar. Transfer to a slow cooker if for a party.

Super Bowl food

Sunny Anderson’s Infladium (Photo: Amscan)

Anderson not only delivers he goods when it comes to what you should make for Super Bowl food, but she’s also tackled the problem of how you should serve it. A football super-fan herself, Anderson has made tailgating a bit less stressful for the host with her invention of the Infladium, an inflatable, reusable snack stadium that debuted last November and is sold at Party City stores across the country.

Here are her suggestions for what to serve with the chili when a simple serving bowl won’t do:

Fill the field:

  • Shredded rotisserie chicken
  • Corn bread
  • Baked potatoes
  • Taco shells

Fill the stands:

  • Tortillas, corn chips, tortilla chips
  • Chopped scallions, tomatoes, onions
  • Salsas, sour cream, hot sauce
  • Lettuce, corn, pickled jalapenos
  • Shredded cheeses, aluminum foil wrapped baked potatoes
  • Tater tots, radish slices, shredded lettuce, sliced black olives

If your home will be full of famished fans but the thought of actually cooking Super Bowl food is too much bear, Anderson’s also got a recipe for a cheesy dip that will save you time in the kitchen and get you back in the action in front of the TV.

Sunny’s Cheese “Point” Spread

Recipe courtesy Sunny Anderson, 2017

Super Bowl food

Sunny Anderson’s Cheese “Point” Spread (Photo: Amscan)

For the spread

  • 48 ounces shredded white cheddar
  • 48 ounces shredded Monterey jack
  • 4 cups mayonnaise
  • 2 tablespoons onion powder
  • 2 tablespoon garlic powder
  • 48 ounces scallion cream cheese
  • 1 cup drained and chopped pimentos
  • ½ cup drained and chopped pickled jalapenos

Garnish:

  • 32 ounces shredded white cheddar
  • bunches of fresh dill
  • bunches of fresh parsley, chopped
  • bunches of fresh cilantro, chopped

In a large bowl, combine all ingredients and spread evenly into the full sheet to flatten. Top with cheddar cheese and green herbs to create a football field.

The post Still Planning Your Super Bowl Food? Let Sunny Anderson Help appeared first on Black Enterprise.

Lifestyle | Black Enterprise

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Why You Should Be Enjoying Champagne With Food

A bottle of champagne may pop every two seconds somewhere in the world, but if enduring assumptions about how and when it should be consumed are any indication, they are likely celebratory pours. In his new book Champagne: The Essential Guide to the Wines, Producers, and Terroir of the Iconic Region, author and ChampagneGuide.net founder Peter Liem writes that the result of marketing Champagne by brand rather than by region over the past century has brought the heritage product worldwide success but also “de-emphasized the concept of Champagne as a wine, marking it more as a beverage for celebrations or special events, or an aperitif–with ‘real’ wines reserved for the dinner table.”

Add to that the wine’s inextricable association with royalty and celebrity, a link dating as far back as 496 AD, when King Clovis converted to Christianity in Reims, and you have an image that’s difficult to bend. Think of the Emperor Napol?on, who is rumored to have been the first to saber a bottle while riding astride his horse.

“It’s always bothered me that Champagne is situated between Alsace and Burgundy, two regions where people come to talk about terroirs and great wines,” says Anne Malassagne, the fourth-generation co-owner of AR Lenoble Champagne, an independent and family-owned producer. “But when people come to Champagne, they ask about bubbles, luxury, and celebrities instead.” The emerging prominence of grower Champagnes–sparkling wines produced by the same estate that owns the vineyards–has sparked a movement that emphasizes viticulture and terroir in Champagne production. That’s a good start, but the discussion around it remains niche and largely confined to the wine industry, unlikely to reach the average Champagne consumer.

PAS02_Opener
David Muir–Getty Images

Still, there’s room to shift the context for drinking it. Even Armand de Brignac, one of the industry’s priciest brands (acquired by Jay-Z in 2014), is focused on diversifying its audience beyond nightclubs and VIP settings. “It’s not about taking away the element of celebration but expanding perception beyond special occasions,” explains Bernadette Knight, the company’s CMO. One simple way to do that is by encouraging its Champagnes be served in a white-wine glass. “It’s easier to get the nose in the glass and allows drinkers to explore the notes and characters the way they would with a still wine,” adds Knight.

Actively engaging that shift in perception has led many producers to direct their attention toward experiences that highlight the pairing possibilities with a full meal, from low-key picnics to gastronomic tasting menus.

AR Lenoble recently inaugurated a professional tasting room and state-of-the-art kitchen in its Damery headquarters, where cooking ateliers (by appointment only) demonstrate firsthand that simple really is best (in other words, roasted chicken absolutely does go down better with a glass of AR Lenoble Brut Intense). Come spring, the producer will be offering Champenois lunches in a historic cabin that sits at the heart of its vines in Bisseuil.

Armand de Brignac paired with a menu by Michelin-starred chef Arnaud Lallement.Courtesy of Juillet Jerusalmi For Champagne Armand de Brignac

On the high end of the spectrum, Armand de Brignac has launched an exclusive pairing menu with triple-Michelin-starred chef Arnaud Lallement at L’Assiette Champenoise, his five-star Relais & Ch?teaux hotel near Reims–the only culinary experience in the world (500 euros per person) to offer each of the house’s five prestige cuv?es in one place.

The initiated know that Champagne is first and foremost a grand wine, but combining it with exceptional meals, both high and low, creates an association that has the power to take it beyond the hoary image of a rarefied party accessory for a broader base. Because the inherent sexiness of les grandes maisons has worn thin, says AR Lenoble’s Malassagne, and the discourse around Champagne, like everything we consume today, requires substance: “It’s not enticing anymore. People want to talk about wine, about values, and what is sincere.” Let’s raise a glass to that.

A version of this article appears in the Feb. 1, 2018 issue of Fortune with the headline “Champagne Beyond the Bubbles.” We’ve included affiliate links in this article. Click here to learn what those are.

Fortune

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http://www.acrx.org -As millions of Americans strive to deal with the economic downturn,loss of jobs,foreclosures,high cost of gas,and the rising cost of prescription drug cost. Charles Myrick ,the President of American Consultants Rx, announced the re-release of the American Consultants Rx community service project which consist of millions of free discount prescription cards being donated to thousands of not for profits,hospitals,schools,churches,etc. in an effort to assist the uninsured,under insured,and seniors deal with the high cost of prescription drugs.-American Consultants Rx -Pharmacy Discount Network News

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‘Raymond’ creator on new food show and sitcom reunion dreams

Phil Rosenthal’s latest quirky dive into mixing food and travel differs from his last series in three key ingredients: a new TV home, a new title and even its own theme song courtesy of band Lake Street Dive. The six-episode Netflix original series, “Somebody Feed Phil,” premiering Friday, features the “Everybody Loves Raymond” creator traveling…
Entertainment | New York Post

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Buns and bright lights: the joys of Taiwan’s street food

Lured to south-east Asia by his love of Taiwanese squishy steamed bread, our writer finds a dazzling array of edibles on offer in Taipei’s markets

Bao, a tiny Taiwanese restaurant in London’s Soho (with outposts in Fitzrovia and Hackney), is a compelling advertisement for its country. Like a little culinary embassy, since 2014 it has been doling out soft power at reasonable prices to the endless queues at its door.

It specialises in gua bao, flat squishy discs of steamed bread, folded around whatever you care to put in them. Braised pork belly with coriander and ground peanuts is a traditional option, but almost anything works: deepfried daikon radish, stewed beef, spicy fried chicken. The bread is sweeter and more consistent than any western bun, and holds the fillings better. Even the word bao is a source of fascination. It even sounds like an expression of joy: bao!

Continue reading…
Travel | The Guardian

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New year, new food resolution: Drink more water

In the same way you plan meals, you can plan your water intake.


CNN.com – RSS Channel – Health

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Gourmet Getaways: Fantastic Food Festivals Worth Traveling to in 2018

If you’re a fan of delectable food and prominent chefs, plan your next trip around one of these fantastic (and flavor-filled) culinary events!

The post Gourmet Getaways: Fantastic Food Festivals Worth Traveling to in 2018 appeared first on Reader's Digest.

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8 Innovative ‘Food Wars!’ Dishes That Will Give You a Foodgasm

If anime is the decorated war hero of food porn, then Food Wars! Shokugeki no Soma is its head chef. The story of Sōma Yukihira’s battle to rise to the top at Tōtsuki Culinary Academy is not only good but flavorful. Full of the intense rivalries typical of shonen anime, the students engage in action-packed culinary battles. The dishes that result from these battles push the boundaries of innovation and taste. In true Food Wars! fashion, one bite from any of the dishes on this list will blast your clothes off.

French Curry Lobster Rice with Cognac


Kurokiba's lobster curry from 'Food Wars!'

Ryō Kurokiba’s stunning dish from the Autumn Elections looks too good to eat. The lobster sits in the curry sauce as if it’s a warm bath, intensifying the flavor as he rests. However, eat it, you must, for this is not your granny’s curry.

Kurokiba deepens the flavor of traditional curry by adding a high-quality, “Napoleon” class Cognac to his sauce. The cognac not only adds a woody flavor to the dish, it also enhances the flavor of the lobster’s brain. Throw away your natural inhibitions, add a few drops, and slurp that brain down. You won’t regret it.

Jōichirō Special Rich Ramen


Joichiro's Special Rich Ramen from 'Food Wars!'

When it comes to breakfast, the last dish you would expect is ramen. Of course, if you know the Yukihiras, you know they are far from conventional in the kitchen. Although it looks like your traditional, hearty ramen dish, this one is deceptively light.

That’s because, despite its appearance, Jōichirō’s drool-inducing dish is meatless. Tempeh is a worthy meat substitute that pairs well with the soy milk and miso soup-based vegetarian broth. The ramen manages to taste like meat without weighing you down. This dish has everything, including revitalizing properties that make the diner look and feel younger. Jōichirō’s ramen is the perfect way to kickstart your day.

Lemon Curd Italiano Semifreddo


Lemon Curd Italiano Semifreddo from 'Food Wars!'

At first glance, this dish looks like a normal semifreddo, but this is Food Wars! Nothing is as simple as it seems, and Takumi Aldini’s dish is no exception. Each bite of Aldini’s dish packs a strong yet refreshing lemon taste. This extra burst of flavor comes from the improvised fourth layer of lemon curd added to this traditionally three-layer dessert.

He further elevates the curd by substituting olive oil, which enhances the natural flavors of the lemon zest and juice. By combining this British-inspired element to a traditional Italian dish, Aldini creates a dish that is the best of both worlds. It is a love letter to lemon lovers everywhere.

Petit Size Loco Moco Don


Petit Size Loco Moco Don from 'Food Wars!'

Ikumi Mito, the master of meat, serves her variation of this popular Hawaiian dish during the Training Camp’s breakfast challenge. Mito keeps the traditional ingredients — an egg, hamburger meat, and rice — and still manages to reinvent the dish.

The serving size is much smaller than its Hawaiian counterpart. In addition, Mito adds lettuce and cherry tomatoes to the cup for freshness and texture. She tops it off with vinaigrette instead of brown gravy, heightening the creaminess of the yolk and juiciness of the rib roast hamburger steak. The perfect fusion of Hawaiian and Japanese techniques puts this dish in a league of its own.

Scorched Pacific Saury Carpaccio


Scorched Pacific Saury Carpaccio from 'Food Wars!'

Typically served as an hors-d’oeuvre (appetizer), carpaccio is a thinly sliced raw meat dish from Italy. However, during the Autumn Election finals, Hayama Akira presents this lovely dish to the judges as a main dish, confusing everyone. That is, until the tweaks he made to the recipe are revealed.

Akira, known for his intricate knowledge of spices, uses just one to season this dish — Allspice. That’s right, that common spice found in all of our kitchens. It sounds simple enough until he brings out the cooking torch. By searing the fish’s surface, Akira unlocks an aroma that will knock your socks off, literally. It’s no wonder this dish won the final round of the Autumn Election.

Rainbow Terrine


Rainbow Terrine from 'Food Wars!'. jpg

Sōma Yukihira served as Megumi Tadokoro’s sous chef for this exquisite dish. Tadokoro’s version of a terrine features seven vegetable pâtés and two types of sauce, sweet and sour sudachi and bitter perilla. This unlikely combo creates a dish with 14 different flavors. Now, that’s innovative.

The surprises don’t stop there. Tadokoro uses preserved vegetables to enhance the umami of each layer. The dish celebrates the flavor of mature vegetables over fresh ones, which is a unique take on the recipe. Finally, she uses Allspice (the Wonder Woman of the kitchen) to mask the smell of liver and aid the diner’s digestive system. Not only does it taste good, it also does a body good.

Gotcha! Pork Roast



When cornered, Sōma Yukihira shines in the kitchen, creating meals beyond our wildest dreams. Yet, this savory dish breaks the mold by making something out a nothing — an artificial meat dish. Okay, it isn’t completely artificial, but it certainly isn’t a roast either.

With his ingredients sabotaged, Yukihira uses potatoes, mushrooms, and bacon to crush the meat dish challenge. He wraps the bacon around a loaf of mashed potatoes and mushrooms and uses twine to attach rosemary sprigs to it. The bacon crisps up while baking to create the illusion of a roast, while the sauce brings it all together. One bite will satisfy all your porky needs.

Eggs Benedict


Erina Nakiri's eggs benedict from 'Food Wars'

A Food Wars! list isn’t complete without a recipe from the God Tongue herself, Erina Nakiri. Her selection for the breakfast challenge during training camp is simple yet sophisticated. Powered by her superior sense of taste, Nakiri take on Eggs Benedict looks more like a precious gem than a breakfast item. Beneath its perfect exterior, however, lurks a secret ingredient.

To take the egg flavor up a notch, Nakiri adds Karasumi (dried mullet roe) powder during preparation. The powder’s saltiness and the egg yolk deepen the flavor of the dish, resulting in a mouthful of yummy, eggy goodness. The taste of this dish was so great in the anime that it forced a man to “bend the knee.” There is no higher form of praise.

The dishes on this list represent a variety of flavors and techniques, but one thing is for certain: they all look delicious. So don’t just stand there salivating, eat something! Or, better yet, let us know what Food Wars! Shokugeki no Soma dishes make you wish taste-o-vision was real.

13 Delicious Anime Ramen to Satisfy Your Inner Foodie

The post 8 Innovative ‘Food Wars!’ Dishes That Will Give You a Foodgasm appeared first on Fandom powered by Wikia.

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7 Things You Should Know About Food Addiction

It’s a condition, not a character flaw.

Health – Good Housekeeping

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How to Tell If You’re Addicted to Food (And What You Can Do About It)

Yes, it is possible to have a food addiction. Here’s what you should know.

Health – Good Housekeeping

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SPECIAL DONATION REQUEST UPDATE:

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Food Court Picks, H&M’s on Fire, & Retail Continues to Struggle

ABUELA!

(thank you)

FAST FASHION: Burning out quicker than you’d think? (I’m going to go ahead and apologize for that. I’m shame faced. I’ll just go put myself in the corner.)

OH FFS! Quick! Someone get in touch with B.O.B. stat. I really really really hope this eventually happens.

ONCE MORE, WITH FEELING: I am so damn happy that this happened. It was one of my favorite stories from last year.

HEADS UP: How to make your way through the food court without needing to replace your underpants. Or something.

DOSSIER UPDATE: Remember that story about the soccer team which was lost in an airplane crash in Columbia? The story is worse than you thought. 

THE HOLIDAY MANTLE: PART 1:

(this is mine)

Refreshed from our Black Friday break, Eric H returns with a full slate of clickables and once again, I’m grateful.

STANDARDS: They’re important. Like, um, wearing clothes when at a restaurant. So, yeah, no.

GRUNGE IS NOT DEAD: It’s pretty satisfying when bands who were part of something that connected with so many people still sound like they care. L7 shares a new song. Heads up: it’s political. You have been warned.

STRANGER THINGS? I’ll take paying jobs that we never thought would actually happen, for $ 200 Alex.

QUESTION OF THE WEEK: Where’s our version?

THE OTHER SEX (badass women): The secret life of Hedy Lamarr. Incredible.

WALLET BUSTER? Mythbusters Adam Savage tries his hand at accessories. So far so good?

PUP PATROL. Part 1. Part 2. And the natural segue to this.

MANDATORY.

A revelation. So much heart in this music

RETAIL HELL: The struggle continues. This, sadly, seems to be the norm.

MEANWHILE, IN NORTH KOREA: The nation is notorious about shielding the world from what life is like for it’s citizens. This is frightening.

KISS OFF: True story. One time I saw this guy drop a man in his tracks with a head butt. So this wasn’t really a surprise.

OH NO. Oh no no no no. This seems all kind of wrong.

GOOD NEWS: Because sometime you just want to read about something that just doesn’t make you grimace or feel like shit. With that in mind, this, and this, and this.

DOG!

(thank you)

THIS IS IMPORTANT: We are on the verge of losing the internet as we know it. I haven’t met anyone who thinks this is a good idea. It is a giveaway to an industry which has proven itself undeserving of such control. This is the guy behind it.

FARM TO TABLE: I can attest to this. I’ve seen it in my community and I can’t see anything I don’t like about it.

FROM THE DEPARTMENT OF “IT WAS BOUND TO HAPPEN”: This is not going to help their brand.

LET’S NOT, OK? Anyone else think this is a terrible idea? At least until they get the whole hacking thing figured out?

NEVER ENOUGH KATE. NEVER.

(thank you)

LES CHATS: The one who had too much catnip. The one who changed his mind. And this is a parrot which has nothing to do with a cat but hoe lee monkeybutts this is something.

THE GIFT SHOP MUST REALLY BE SOMETHING: Introducing L.A.’s newest museum. 

UNINTENDED CONSEQUENCES: I’m quiet certain that the Dental Industrial Complex™ will put the kibosh on this pretty quickly. (I’m just joshing. Don’t come at me bro.)

I’VE TOLD YOU A MILLION TIMES NOT TO EXAGGERATE: I”m not sure I’m buying what they’re selling over here.

FOR THE LOVE OF YOUR PUP… Everyone knows they’d rather have a steak anyway.

INCOMING!

Tim Johnstone is Dappered’s music correspondent as well as our resident gatherer of all things interwebs related. He doesn’t really hate people. Mostly. Holiday mostly!


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Why Food Banks Need You to Donate Cash, Not Cans, to Help the Hungry

You see them everywhere this time of year: boxes, bins and barrels yawning in bank lobbies, church foyers and office kitchens, hoping for your donations of nonperishable foods.

Do you feel compelled to detour from your daily tasks to pick up a few cans of lima beans or a jar of peanut butter? Or will you rummage through your cabinets for a can of chickpeas your old roommate left behind?

Or have you ever considered donating straight-up cash to that worthy cause instead?

Food drives are noble, but they may not be the best way to get food to those in need.

Sorry, but Food Drives Are Inefficient

In 2016, about 15.6 million households in the U.S. struggled with food insecurity, meaning they don’t always have enough food to sufficiently feed everyone in that household. At the same time, an absurd amount of edible food gets tossed in the U.S. each year.

What can the average person do to help? Organizing or donating to a food drive seems like a great option — after all, you’re able to take a small physical step you can see. It’s right there! The piles of food are right there, and they’re going to a place where they can feed people in need. And if you’re a savvy shopper, you’ve used coupons or otherwise gotten a deal on those cans and boxes.

So why do we keep seeing headlines like this????

Food bank says to donate money instead of food

For the love of God, stop donating canned goods to the food bank

Can the Cans: Why food drives are a terrible idea

It’s because food drives may mean well, but they’re not the most efficient way to feed the hungry.

A hodgepodge of donated goods requires work to transport, sort and distribute, and food banks are already often understaffed or struggling to retain volunteer help.

On top of that, canned and nonperishable food isn’t necessarily the healthiest. Feeding America reports that food bank recipients most frequently request milk, and fresh fruits and vegetables. These items aren’t suited for that donation bin that might sit in your apartment building’s lobby for a month.

In a televised interview, the director of one Iowa food bank said that her organization can often get food for half the price you’d pay at the grocery store or less.

Genevieve Ruitort, chief development officer of Los Angeles’ Westside Food Bank, confirmed that food banks often pay less. “We buy food on a wholesale level, and we work with farmers so we can take the dollar you might spend on a single can of beans, and turn it into exponentially more food,” she said in a segment on “Adam Ruins Everything.” The TruTV show debunks misconceptions about how the world — including canned food drives — works.

The are worse things you could do than host or donate to a food drive. You could take your cans of beans and throw them directly into the nearest body of water, for example.

But the greatest impact you can make to reduce America’s food security problem is giving cash — no matter how small the amount.

Lisa Rowan is a senior writer and producer at The Penny Hoarder.

This was originally published on The Penny Hoarder, which helps millions of readers worldwide earn and save money by sharing unique job opportunities, personal stories, freebies and more. The Inc. 5000 ranked The Penny Hoarder as the fastest-growing private media company in the U.S. in 2017.

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Joe Ennen has discovered a way to turn salami into gold — and he’s using a marketing pitch that spins millennials. Ennen — with 20 years in the food business, including stops at the Safeway grocery chain and at Frito-Lay — was tapped nearly three years ago by Columbus Foods, a sleepy, San Francisco meat…
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This company wants to stop food allergies before they start. Can they do it?

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Ashley Dombkowski talks about her job with a kind of reverence we’d all like to have.

The co-founder of Before Brands, a San Francisco-based start-up, wants to prevent food allergies in children before they take hold. She says she has a nephew with severe food allergies, and that familial connection makes her job, as she put it, “life’s work.”

The question is whether or not Before Brands’s method to achieve their stated mission will succeed. 

The problem, to be sure, is real. Food allergies among children in the United States have become much more prevalent in the 21st century. Around 6 million U.S. children under the age of 18 have food allergies, which amounts to one in every 13 kids, according to the nonprofit Food Allergy Research and Education. Of those, about one-third are allergic to more than one food. All this represents a 50 percent increase in food allergies among U.S. children during the period from 1997 to 2011.  Read more…

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Best food places in Mexico

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Arrrrrrrrrriba! Mexico is the land of exotic destinations, the ruins of ancient civilizations, and, of course, delicious food! Anyone who’s ever tried tacos, or nachos, or burritos, or fajitas knows just how amazing Mexican cuisine is. Of course, it helps if you enjoy spicy food, as most Mexican food has that South American kick to it! But, we have no doubt you’re going to find some sort of Mexican cuisine you enjoy.

You know what’s better than Mexican food? Mexican food in Mexico. If you have never visited our brothers and sisters in the South, it’s time to do so. There is so much delectable cuisine here for foodies, and you will be able to taste all the different flavors of Mexico. With that in mind, we decided to put together this unbeatable guide to the best food joints in all of Mexico. You can thank us after your tamales, hombre!

Tostadas de Coyoacan – Mexico City

This wonderfully authentic Mexican joint is hidden away amidst the hustle and bustle of Coyoacan Market. In fact, many unsuspecting travelers have probably gone right by without knowing it’s there. Luckily, we know a guy… Anyway, this place does arguably the best tostadas (fried tortilla with filling) in the country. There are plenty of other places claiming to offer this, but this one is the number one, genuine, authentic, accept no substitutes place to be to get your tostadas fix!

Tacos Gus – Mexico City

Let’s be honest, there aren’t many things that can’t be solved by tacos. And, if you consider yourself a taco aficionado, you need to visit the place that does arguably the world’s greatest tacos – Mexico. And, while you’re here, visit local favorite, and Mexican institution, Tacos Gus; the ONLY place to come if you want amazing tacos. They do some excellent vegetarian options, and the menu is diverse and affordable. You can sit in, or take them to go as you explore the city.

El Caldero – San Cristóbal

It’s not just Mexico City that has some amazing restaurants – San Cristóbal is home to one of our favorites. El Caldero is the place to be if you want to try local Mexican soup. They have 10 different kinds here, all served with salad and tortillas! The menu is a perfect size, and the food is incredibly affordable. The soup mains will set you back about $ 6, and they are warm, tasty, and hearty – perfect for those traveling on a budget.

Food tour – Puerto Vallarta

Whenever we go away, we always like to take the time to experience the local food the way it should be experienced, with a food tour. Puerto Vallarta is the best place to be when you want to take a wonderful food tour in Mexico. You can wander the old streets with your guide, and try food from market stalls, pop-ups, and back alley hole-in-the-walls. This is Mexican cuisine at its finest, and we absolutely insist you book one of these tours as soon as you can!

El Bajio – Mexico City

As well as being wonderfully named, El Bajio is also one of the top places in the country to get authentic Mexican cuisine. Unlike the previous places mentioned, this one does a vast array of delicious Mexican dishes, giving you lots of choices, and plenty of bang for your buck. Head to the north of Mexico City, and meet the friendly proprietor Carmen, as she feeds you delicious specials like crab-meat quesadillas! It’s one of the best places in the city to find delicious and authentic local food.

As you can see, Mexico has some pretty darn amazing food joints. Of course, there are many more than the ones we’ve mentioned, but those are the best we’ve experienced personally. You don’t want to travel all the way there and just eat at McDonald’s every night! These places give you a taste and flavor of the country and are the perfect places for helping you start your Mexican food adventure.

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Three Michelin starred Antoine Westermann, Chef and owner of Le Coq Rico, and his executive chef Guillaume Ginther, took the top $ 10,000 prize as Iron Chefs’ Choice winner at the New York Wine Food Festival’s Rooftop Iron Chef Showdown hosted by Alton Brown. He won with his “Leeks Vinaigrette” dish with hollandaise sauce and Russett…
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http://www.acrx.org -As millions of Americans strive to deal with the economic downturn,loss of jobs,foreclosures,high cost of gas,and the rising cost of prescription drug cost. Charles Myrick ,the President of American Consultants Rx, announced the re-release of the American Consultants Rx community service project which consist of millions of free discount prescription cards being donated to thousands of not for profits,hospitals,schools,churches,etc. in an effort to assist the uninsured,under insured,and seniors deal with the high cost of prescription drugs.-American Consultants Rx -Pharmacy Discount Network News

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Aid flows to Puerto Rico but many still lack water and food

SAN JUAN, Puerto Rico (AP) — Thousands of Puerto Ricans were finally getting water and food rations Friday as an aid bottleneck began to ease, but many remained cut off from the basic necessities of life and were desperate for power, communications and other trappings of normality in the aftermath of Hurricane Maria.
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There’s a new ‘Skyrim’ survival mode because fantasy warriors need food, too

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Behold the mighty Dovahkiin, hero of Skyrim! There they stand — oh wait no actually they’re curled up in a foetal position, shivering due to acute hypothermia and malnutrition…

It’s been six years since Skyrim first graced our consoles, but yesterday Bethesda announced an official new edition of the gameSkyrim Survival Mode is available now as a beta on Steam, and will be coming to Xbox One and Playstation 4 next month. 

“But how will this new survival mode work?” I’m so glad you asked!

Given that the landscape of Skyrim is basically Norway on speed, you can bet the weather is gonna affect your character. Exposure to the cold is potentially deadly in this new beta. According to Bethesda’s official release, cold can be countered by “standing near a fire, eating hot soup, or moving to a warmer location”. Read more…

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How Feeling Guilty About Your Food Makes It Toxic

You know, there are times when the only thing that makes sense is a rich chocolate brownie smothered in vanilla ice cream (and maybe a little swirl of chocolate syrup on top).

It makes everything right with the world, until it’s gone. Then, if you’re like most women, you get the dreaded guilt.

Ugh. I ate too much. I can feel it. How many calories was that anyway?

You berate yourself for your momentary weakness, and vow to stick to carrots and kale for the next few days.

We’ve all experienced it at one time or another, but we probably haven’t given it a name. Today’s diet and nutrition experts have stepped in to help us out. They call it “food guilt,” and while it may be perfectly normal once in awhile, there is an upward trend that could be dangerous for our health.

What is Food Guilt?

At it’s most basic, “food guilt” is a term describing that feeling of guilt that settles in after you’ve eaten something you realize you probably shouldn’t have. At this level, it’s nothing new. We’ve all over-indulged at times and then regretted it later, either because of the indigestion or the realization that we’ve just added on another pound or so.

As we become more and more obsessed with our appearance—a by-product of our visual, social media world—we have started to see food with different eyes, and the result can actually create more weight gain and related health issues. 

Usually we vow to eat healthier and forget about it within a few hours. But what if we don’t forget about it? What if we continue to feel guilty, but then the next time we’re faced with a dozen donuts or carton of ice cream, we can’t stop ourselves from giving in?

This is where food guilt can become dangerous, and according to nutrition experts, the dangerous form is becoming more prevalent today. As we become more and more obsessed with our appearance—a by-product of our visual, social media world—we have started to see food with different eyes, and the result can actually create more weight gain and related health issues.

How Food Guilt Can Become Dangerous

Louise Adams, a member of the Clinical College of the Australian Psychological Society, told ABC News that the number of people who feel guilty about their food choices is at epidemic levels.

“It’s not like the whole world has an eating disorder,” she stated, “but we’re definitely in the grips of a food guilt epidemic.” She blames the trend on a “tsunami” of diets promoted for their health benefits that put people in the mindset that they must choose “good” foods over “bad” ones.

“When I wasn’t micromanaging my food intake and timing, I agonized over my food choices and punished myself emotionally for giving in and indulging on those cookies. What’s worse, no matter how I looked on the outside, I became a stressed-out recluse with low self-esteem.” – Certified personal trainer Julian Hayes II

“There’s a choice of what we can feel guilty about depending on which guru we’re following,” she added.

Melissa Milne, author of The Naughty Diet, conducted a survey of 10,000 women for her book and found that 80 percent of them admitted to feeling guilty after eating a decadent restaurant meal. The same number said that when they felt food guilt, they avoided having sex with their mates after the meal.

“Food Guilt is one dirty little secret,” she writes. “No one talks about how icky they really feel after a rich meal or decadent dessert. No one wants to be crowned Miss Buzzkill of the table.”

Certified personal trainer Julian Hayes II says that in her quest to be fit, food-induced guilt took over her life. “When I wasn’t micromanaging my food intake and timing,” she writes, “I agonized over my food choices and punished myself emotionally for giving in and indulging on those cookies. What’s worse, no matter how I looked on the outside, I became a stressed-out recluse with low self-esteem.”

Indeed, psychologists say that food guilt, at it’s most severe, can actually lead to a full-blown eating disorder like bulimia or anorexia nervosa. One of the most common triggers for binge eating is guilt, and the same emotion can take over after the binge eating cycle, triggering purging or overexercising.

What’s at the Core of Food Guilt?

When researchers look into the causes of food guilt, they find this “moralizing” about food that has taken over our society. Our ancestors didn’t think of food as good or bad—it was just food. But as we battle a worldwide obesity epidemic and try to get healthier and slimmer, we have become food police, relegating certain items to the “okay” list and others to the “don’t you dare” list.

What foods you choose to relegate to these two lists depends entirely on what diet you’re following, or what health expert you believe. Whereas a woman wanting to lose weight may view a steak with disdain, another woman beefing up her muscles may see it as a helpful partner in her efforts to reach her goals. A woman on a gluten-free diet would push away that whole-grain bread, whereas a woman battling heart disease may welcome the high-fiber choice.

Whether we admit it or not, most of us have been influenced by society to the point that we see foods as either good or bad. Paul Rozin, a psychology professor at the University of Pennsylvania, conducted a survey in which he asked respondents if they thought foods were either generally good or bad. Nearly half of the respondents did.

In another of his studies of food attitudes in four different cultures, the professor found that generally, the group associating food most with health and least with pleasure was the Americans, and the group most food-pleasure-oriented and least food-health-oriented were the French. More telling was that when he split the results between the genders, he found that women in all four countries showed a pattern of attitudes more like the Americans.

“I see people calling food ‘good’ or ‘bad’ every day,” registered dietician Abby Langer told Self Magazine. “It makes people feel like they are good or bad based on their food choices, but that’s not the case. It’s important to understand what this thinking really does.”

 

How Does Feeling Guilty Affect the Body?

Feeling guilty about what we’re eating is not just about our emotions. How we feel can actually affect how much we eat, and how our bodies metabolize that food.

One of the most common responses to food guilt, for example, is the “what the hell” attitude that leads to eating even more. When indulging in something we think we shouldn’t, we tend to feel like failures, so we give up and figure we may as well get all the enjoyment out of it we can. The result is often a higher calorie load than we would have eaten had we not felt guilty. 

On average, the women who reported one or more stressors during the previous 24 hours burned 104 fewer calories than non-stressed women in the seven hours after eating the high-fat meal. Scientists determined that this one difference along could result in an 11-pound weight gain in one year!

Another response actually takes place on a physiological level. According to Marc David, founder of the Institute for the Psychology of Eating, how we feel about a certain food can affect how well we break it down, and how efficiently we burn the calories. He gives the example of eating an ice cream cone: feel good about it, and your digestion “will be stimulated and you’ll have a fuller metabolic breakdown of the ice cream while burning its calories more efficiently.”

Feel guilty about it, on the other hand, and the brain will sense the negative input and inhibit digestion, “which means you’ll be eating your ice cream but not fully metabolizing it.” The result could decrease calorie burn and induce the body to store more of that food as fat.

“You could eat the healthiest meal on the planet,” he adds, “but if you’re thinking toxic thoughts the digestion of your food goes down and your fat storage metabolism could go up.”

A 2014 study out of Ohio State University found evidence to back up this theory that emotions affect calorie burn. They questioned study participants before giving them a meal consisting of 930 calories and 60 grams of fat. They then measured their metabolic rate, blood sugar, triglycerides, insulin, and levels of the stress hormone cortisol.

On average, the women who reported one or more stressors during the previous 24 hours burned 104 fewer calories than non-stressed women in the seven hours after eating the high-fat meal. Scientists determined that this one difference along could result in an 11-pound weight gain in one year!

Guilt can be a type of emotional stressor, ramping up our cortisol levels before or after eating something we think of as “bad.” That means if we want to enjoy good health and enjoy our food, we have to change how we think about what we put on our plates.

5 Ways to Avoid Food Guilt

Most women fall victim to food guilt fairly frequently. Now that we know that food guilt can actually cause us to gain more, it becomes clear that we have to put an end to this unhealthy relationship with food.

Here are five tips to help you do that.

  1. Rethink how you think about food. Watch your thoughts when you’re about to eat something. Odds are, you’ve automatically labeled it as good or bad. Start changing that thinking by restructuring your views. Think of food in terms of balance, instead. To enjoy a healthy diet and healthy life, you need to eat more fruits, vegetables, and lean proteins than sugary desserts and treats. Those sugar treats aren’t “bad,” they just belong at the edge of your balance beam. Thoroughly indulge with full pleasure. Just keep those indulgences to about 20 percent of your entire diet.
  2. Ramp up your pleasure. Remember that study that said Americans see food in terms of health? It’s time we enjoyed it a little bit more. No matter what you’re eating, slow down and savor each bite. Gain more pleasure from your food, and your body will likely be more efficient at using it. When you do decide to indulge, choose something you really like and enjoy it fully, no guilt!
  3. Move more and get enough sleep. We are all too sedentary these days, and it’s hurting our health and metabolism. We’re also knee-deep in a sleep deprivation epidemic. Moving more not only helps you burn more calories, but it can change your appetite, too. Scientists have found that sitting around inspires us to eat high-sugar, high-fat foods, whereas moving more inspires us to eat healthier items. Getting enough sleep also helps balance your hormones so you feel less hungry. So get to bed on time, and work more movement into every hour of your life and your appetite is likely to lead you naturally to healthier choices.
  4. Listen to your guilt. If you feel guilty after eating a certain food, try to learn from it. Why did you feel guilty? Is it because of some outdated belief that you could easily let go of? Or is it because you felt physically ill after eating the food? Ask yourself what you can learn from how you feel, and try to remember the lesson next time around.
  5. Love your body. Women are far too harsh with themselves. We blame ourselves for making the wrong choices. We seek out all our flaws. We ruminate over the weight we’ve gained. All those negative emotions work to further erode our overall health and well-being. Try to regroup and remember the good things about your body. Generate some positive feelings by being grateful for the health you do have, and allow that positive frame of mind to lead you to listen to your body more often. What does it really need? What food does your body really want? Or would it prefer a casual walk or a nap? If you can ease the stress and guilt and relax a little, what would your body tell you? As you learn to listen, you’ll make better choices and guilt will naturally disappear.

Sources

Kelsey Damassa, “The New Eating Disorder You Might Not Realize You Have: Food Guilt,” Her Campus, May 25, 2013, https://www.hercampus.com/health/new-eating-disorder-you-might-not-realize-you-have-food-guilt.

Melissa Milne, “5 Ways to Stop Food Guilt Now,” EatThis.com, http://www.eatthis.com/beat-food-guilt.

Julian Hayes II, “4 Ways to Banish Food Guilt for Good,” BodyBuilding.com, October17, 2014, https://www.bodybuilding.com/fun/4-ways-to-banish-food-guilt-for-good.html.

“Food guilt an epidemic of our times, clinical psychologist warns,” ABC, September 25, 2014, http://www.abc.net.au/news/2014-09-25/food-guilt-the-epidemic-of-our-times/5767356.

“Good food, bad food: The psychology of nutrition,” Psyche-Your-Mind.blogspot.com, October 17, 2011, http://psych-your-mind.blogspot.com/2011/10/good-food-bad-food-psychology-of.html.

P. Rozin, et al., “Attitudes to Food and the Role of Food in Life in the U.S.A., Japan, Flemish Belgium and France: Possible Implications for the Diet-Health Debate,” Appetite 1999; 33:163-180, https://web.sas.upenn.edu/rozin/files/2016/09/FoodAttFranceApp99-x9o75n.pdf.

Rozin P., et al., “Lay American conceptions of nutrition: dose insensitivity, categorical thinking, contagion, and the monotonic mind,” Health Psychol., November 1996; 15(6):438-47, https://www.ncbi.nlm.nih.gov/pubmed/8973924.

Zahra Barnes, “Food Guilt is a Waste of Time—and It’s Sabotaging Your Weight-Loss Goals,” Self, October 14, 2016, https://www.self.com/story/food-guilt-weight-loss.

Marc David, “Mind Over Food,” Psychology of Eating, 2014, http://psychologyofeating.com/mind-over-food/.

Emily Caldwell, “Weighty Issue: Stress and High-Fat Meals Combine to Slow Metabolism in Women,” Ohio State University, July 14, 2014, https://news.osu.edu/news/2014/07/14/weighty-issue-stress-and-high-fat-meals-combine-to-slow-metabolism-in-women/.

“Expert Tips on Dealing with Guilt After a Bad Food Day,” SpinachandYoga.com, http://www.spinachandyoga.com/what-to-do-with-food-induced-guilt/.

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How Feeling Guilty About Your Food Makes It Toxic

How Feeling Guilty About Your Food Makes It Toxic

You know, there are times when the only thing that makes sense is a rich chocolate brownie smothered in vanilla ice cream (and maybe a little swirl of chocolate syrup on top). It makes everything right with the world, until it’s gone. Then, if you’re like most women, you get the dreaded guilt. Ugh. I ate too much. I can feel it. How many calories was that anyway? You berate yourself for your…

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Enjoy-A-Bowl Creator Dr. Joe J. Owens on Steve Harvey's Funderdome

On Episode 13 of Steve Harvey’s Funderdome, Dr. Joe J. Owens pitched his product, Enjoy-A-Bowl, in the Funderdome. On the show, entrepreneurs pitch in a head-to-head competition to “The Funderdome” (a live studio audience) for the chance to win up to $ 100K in capital. The pitch that gets the most votes wins the money. Before the winner is announced, both competitors get the chance to “cash out” for a lower sum of money.

 

STEVE HARVEY’S FUNDERDOME - "Episode 107" - The seed-funding competition reality series "Steve Harvey's FUNDERDOME," featuring two aspiring inventors going head-to-head to win over a live studio audience to fund their ideas, products or companies. The season finale airs SUNDAY, SEPTEMBER 24 (9:00-10:00 p.m. EDT), on The ABC Television Network. (ABC/Lisa Rose) JOE OWENS (ENJOY-A-BOWL)

(Dr. Joe J. Owens on Funderdome. Image: The ABC Television Network. (ABC/Lisa Rose))

 

Brandon Andrews: How does Enjoy-A-Bowl keep pets safe and satisfied?  

 

Dr. Joe J. Owens:  Enjoy-A-Bowl helps keep pets safe and satisfied by its patent-pending bowl design. It’s a three-part feeding system that allows pet owners to entice their pet’s powerful and unique sense of smell to stimulate their appetite. First, the pet owner simply heats up a small piece of table food (poultry, beef, fish, apple pie, etc.) to stimulate the aroma. Next, once the desired aromatic intensity is achieved, the small portion of food is placed into the bottom dish.  The top dish is separated by a middle filter that is designed to allow the aroma from the bottom dish to aerate directly into your pet’s veterinary approved diet located in the top dish. Lastly, Bon appétit! In a matter of moments, the routine pet food that your pet has grown bored of is now transformed into a new and exciting meal every time! Enjoy-A-Bowl truly allows you to spoil your pet without all of the harmful side effects of consuming table food.

There is nothing more rewarding than watching your pet enjoy each and every meal while knowing they are out of harm’s way. A pet is only as safe and as satisfied as their pet owner allows them to be. Enjoy-A-Bowl is the innovative solution to pets eating healthy, while simultaneously educating the pet community on the importance of not directly and indirectly feeding pets human food. Enjoy-A-Bowl can ultimately increase the quality of life for all pets worldwide.

 

Why shouldn’t pets eat human food? How big of a problem is this?   

 

Pets are considered to be family members in many homes across the country. Our pets live indoors (often sleep in the same bed as their owner), ride “shotgun” on car rides, and wear the latest trends in pet accessories. Some pets are even considered “public figures” over social media with millions of followers and endorsements! With all the hype, cute faces, and unconditional love that these pets share throughout the world—it seems pet owners are determined to love them back through human food.

Unfortunately, our tiny counterparts honestly cannot handle human food like we can. Our physical make-ups are way too different. Like people, every pet is different. What works for one pet, might not work for another pet. Feeding pets human food predisposes pets to diabetes, pancreatitis, IBS, gastritis, enteritis, obesity, kidney, liver and heart disease. Although these issues arise most often in smaller pets, these medical conditions will not discriminate and can equally harm larger pets.

 

(Dr. Owens practices at St. Rose Animal Urgent Care in Nevada. Image: St. Rose Animal Urgent Care/Facebook)

 

This is a huge problem because of the following example of a typical pet household. Pets and people develop relationships of habit. Your smaller dogs (under 30lbs) likes to sit around the house and beg their owner(s) for food. Commercial breaks become team-feeding sessions and before you know it, your “spoiled” pet is refusing to eat his/her routine pet food because there isn’t any human food in it. The owner now decides to mix chicken, steak, etc. with their pet’s meal daily (this is equivalent to ordering an entrée and eating at the buffet every day). The pet appears to be happy and healthy to the owner because they correlate eating their overzealous meal with love and providing their pet with the best food. Huge mistake. One human year is equal to seven pet years (cat/dog).

When pets are fed improperly, their organs are under constant work overload. This often results in vomiting/diarrhea, abdominal pain, and severe discomfort. Poor eating habits have potentially created long-term health issues that the pet and pet owner now have to deal with and often end up in premature euthanasia due to limited owner finances and/or the intense level of pet suffering.

Enjoy-A-Bowl was created to help solve multiple food-related issues between pets and pet owners. As a veterinarian, I am constantly educating pet owners on proper nutrition and healthcare, which is actually a very sensitive subject. Many owners feel obligated to cook for their pets for various reasons and from that, dietary issues can arise acutely or chronically. Even with proper education and preaching until I’m blue in the face, the client doesn’t understand how bad it is until it’s an issue (vomit/diarrhea/overweight/etc.). The “I told you so” scene became way too redundant and I knew there had to be a better way.

 

Enjoy-A-Bowl

 

 

 

 

 

 

 

How did you develop the product? Did you start with a sketch?  

 

My 7-year-old Australian Shepard mix, Que (pronounced “Q”), inspired the idea one morning while I was eating some left-over pasta for breakfast. Que knows better than to beg me for table food but as he gets older, I’ve noticed him becoming more finicky about eating his routine food. This particular morning, he began to sniff the aroma from my pasta for at least two minutes, as if he were trying to sniff the air long enough to capture the smell directly in his nose. He then went straight over to his routine kibble and ate his food as if he were eating the pasta. The light bulb immediately came on and I started my research and development (R&D) phase.

My initial objective was to establish proof of concept. First, I took two small plastic food storage containers and drilled a series of holes in the bottom of one. Next, I placed some cooked chicken and steak in the bottom container and stacked the container with the holes in the bottom on top of the chicken and steak. Then, I placed Que’s routine kibble in the top container and watched him demolish his food with extreme enjoyment. I tried this several other times with other pets, and realized it even worked extremely well with cats! I tried different genres of food for aromatherapy and recognized the wide range of effective stimulants and how they vary from pet to pet.

Next, the goal was to come up with a suitable design that allows the pet to enjoy the smell without getting to the human food that we are trying to protect them from.  I sketched out 10 different variations of the bowl on paper and wrote down 100-200 names. The sketches were then transformed into 3-D CAD designs, which progressed to 3-D printed functional models that converted into BPA-free, plastic injection molded products. Several patents, logos and trademarks later, Enjoy-A-Bowl was created!

 

How did you feel pitching your business in the Funderdome? How did you prepare for the pitch?

 

I felt very excited and proud to pitch Enjoy-A-Bowl in the Funderdome! The two producers I worked with were great, and walked me through a lot of the prep work. The crowd was electric and Mr. Steve Harvey truly makes anyone feel comfortable in any setting. Mr. Harvey’s personality is super chill, which helps during the “question and answer” portion of the show. Very funny guy! Since Funderdome is a brand new show and concept, I honestly didn’t know what to expect.  There wasn’t any set template to flow from, so I had no choice but to be myself and hope for the best—and I have a pretty big personality.

The entire objective of the Funderdome is to impress the random audience enough for them to vote for you. Your product can be a stick that cures cancer but if the audience doesn’t like you then you won’t get enough votes to win and get your business funded. As I prepared my pitch, I had to make sure that it was engaging, entertaining, educational, simple to understand, and fun. My pitch had to speak to the audience and not at them. I wanted to come off as relatable and not an obnoxious “know it all.”

I practiced in the mirror and pitched it several times to my friends and staff who keep things brutally honest with me. My mindset was, win or lose, your business will get plenty of exposure, branding, and marketing opportunities, along with a great experience. Plus, how often do you get to meet Steve Harvey?!

 

Enjoy-A-Bowl (Enjoy-A-Bowl. Image: Enjoy-A-Bowl)

 

 

 

Give us a post-show update. How do you plan to grow your business in 2017?

 

During the show, I only had a couple of functional prototypes and was in the process of making strides toward mass production. Since then, I have established tooling connections in China, manufacturing in USA, created BPA-free plastic injection molded products in several different colors for the medium sizes, and have them for retail sale in all three of my veterinary hospitals.

I am currently finalizing my tooling for the small dog size Enjoy-A-Bowl that should be ready for retail in five to seven different colors within the next 45 days. Moving forward, I plan to grow the business in 2017-2018 by introducing two new sizes; the large dog size and the universal cat size Enjoy-A-Bowls. I will also be expanding our aromatherapy sources by designing an aromatherapy fragrance line that will consist of an assortment of popular human food entrée aromas to use instead of actual human food (similar to the K-cup for the Keurig machine).

Watch Dr. Joe J. Owens pitch Enjoy-A-Bowl on Steve Harvey’s Funderdome – Sunday Sept. 24, 2017 at 9:00 PM ET.

Small Business – Black Enterprise

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Nightlife gurus open healthy fast food joint

Sometimes nightlife gurus grow up and … open a healthy fast food joint. Scott Sartiano, a founder of Butter Group’s celeb hotspots Butter and 1Oak, and restaurateur/consultant Cobi Levy, have teamed up to open Broken Coconut on Sept. 18. Sartiano’s first project since he sold Butter and moved to LA features a probiotic, protein-rich yogurt…
Living | New York Post

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Amazon To Cut Prices On Whole Food Items

NEW YORK (AP) — Amazon plans to use its deep pockets to make big changes at Whole Foods, saying it will cut prices on bananas, eggs, salmon, beef and more when it completes its $ 13.7 billion takeover next week.

Helping Whole Foods win back customers who found “good enough” organic and natural products elsewhere — possibly at a lower cost — fits Amazon’s track record of keeping prices low to lock in customer loyalty. Looking ahead, Amazon hopes to give members of its Prime program special savings and other in-store benefits.

It’s an “opening salvo” in the grocery wars, said Neil Saunders, managing director of GlobalData Retail, and shares of other supermarkets fell sharply on the news.

“Rivals should be under no illusion that they are now dealing with a competitor that is not afraid to damage profits and margins if it creates long-term gains,” Saunders said in an analyst note.

Among other Whole Foods items getting discounts Monday: avocados, tilapia, baby kale, apples and rotisserie chicken — all organic, Amazon said. The company also said certain Whole Foods products will be available through Amazon.com, AmazonFresh, Prime Pantry and Prime Now.

Amazon’s announcement comes a day after Whole Foods shareholders gave their approval and the Federal Trade Commission said it would not block the purchase. Amazon will pay $ 42 per Whole Foods share, an 18 percent premium from its price the day before the tie-up was announced June 16. The stock edged up to $ 41.98 on Thursday.

By buying Whole Foods, Amazon is taking a bold step into brick-and-mortar, with its more than 460 stores and potentially very lucrative data about how shoppers behave offline. The grocery chain, which has fought the “Whole Paycheck” reputation, had been under shareholder pressure to improve results as customers moved on and discount chains like Lidl and Aldi expanded in the U.S.

Whether Amazon will succeed in the fiercely competitive grocery segment is unclear, but customers are going to benefit from the attempt, said Charlie O’Shea, lead retail analyst at Moody’s Investors Service.

“Amazon can come in and price items very low,” he said. “Its shareholders are agnostic about profit, and seem more interested revenue and market share. That’s a competitive advantage.”

Rivals have been scrambling to catch up with the e-commerce giant. Walmart, which has the largest share of the U.S. grocery market, is expanding its grocery delivery service with ride-hailing service Uber and announced Wednesday that it will join forces with Google to let shoppers order goods by voice on Google devices.

But Walmart’s shares were off 2 percent, and shares of other big grocery businesses fell more. The Kroger Co. dropped nearly 8 percent, and Supervalu Inc. fell more than 6 percent. Costco lost 5 percent and Target fell 4 percent.

While Whole Foods accounts for less than 3 percent of U.S. grocery and supermarket sales, the purchase gives Amazon a foothold in a fragile industry that can ill-afford more price cutting.

“Lower prices could be catastrophic for some operators,” said Madeline Hurley, a senior analyst at market research firm IBISWorld. “It could drive them out of the industry.”

On average, she said, supermarkets only squeeze about $ 1 of profit out of every $ 100 in revenue.

Hurley said she is not sure how big competitors like Walmart will fare, but that Amazon is showing a determination to shake things up, and fast.

“There was a lot of speculation that Whole Foods might be left as more of an independent entity, at least in the beginning phases of the acquisition,” she said. “This shows that Amazon is taking a very hands-on approach.”

Financial analysts say one challenge for Amazon is how to cut prices and broaden Whole Foods’ appeal without hurting the chain’s image for quality food. It’s a tricky balance that Amazon itself seemed to acknowledge in its statement.

“Everybody should be able to eat Whole Foods Market quality — we will lower prices without compromising Whole Foods Market’s long-held commitment to the highest standards,” said Jeff Wilke, CEO of AmazonWorldwide Consumer.

Earlier this month, Amazon sold $ 16 billion of bonds in order to pay for the purchase. Its shares were d

own 0.6 percent to $ 952.45 on Thursday.(AP Photo/Michael Conroy, File)

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Hungry Venezuelans turn to Colombia for a plate of food

CUCUTA, Colombia (AP) — Under a scorching sun just a short walk from Colombia’s border with Venezuela, hundreds of hungry men, women and children line up for bowls of chicken and rice — the first full meal some have eaten in days.
World Headlines

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Save Up to 77% On Select Musical Instruments and Accesories

Meet the ‘vegan mafia,’ a secret group of investors betting on the future of food

A group of committed vegans including ex-Google Ventures chief Bill Maris is betting on a plant-based food chain.
Health Care

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Click today to request your free ACRX discount prescription card and save up to 80% off of your medicine!

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Please help American Consultants Rx achieve it’s biggest goal yet of donating over 30 million discount prescription cards to over 50k organizations in an effort to assist millions of Americans in need. Please click here to donate today!

Porgs may be food, not friends in ‘The Last Jedi’

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Do you like your porgs pan-fried, deep-fried, stir-fried, or straight up with feathers? 

Ever since they were unleashed on an unsuspecting world last month, in a behind-the-scenes video from The Last Jedi, we’ve assumed that porgs are the new trilogy’s cutesy marketing gimmick — Ewoks with feathers and bigger eyes. 

The bird-like creatures are said to be numerous on the islands of Ahch-to, the world where Rey, BB-8, and Chewbacca find Luke Skywalker. They were created by director Rian Johnson, who noted that the real-life Irish island on which they were filming was filled with puffins.  Read more…

More about Star Wars The Last Jedi, The Last Jedi, Last Jedi, Entertainment, and Star Wars


Entertainment

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Wales on rails: fine food and great views on the Holyhead to Cardiff

The Gerald of Wales, which runs the length of the country, is a rarity: a train with an onboard chef serving three-course meals and proper morning fry-ups

I can smell Gerald long before I can see him. It’s a misty summer morning and there’s an aroma of frying bacon wafting from the onboard kitchen of the train that’s standing, almost bashfully, on the furthermost platform of Holyhead station, Anglesey. This must mean one of two things: I’m either watching a private luxury train preparing to take pensioners on a day trip, or I’ve travelled back in time and will shortly be enveloped in loco steam and handed a copy of the Picture Post and pouch of pipe tobacco by the man opening up the station kiosk.

“You’ll be wanting the full Welsh then, love?”

Continue reading…
Travel | The Guardian

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Oprah Wants To Help You Eat Better With New Food Line

NEW YORK (AP) — Oprah Winfrey is headed to the supermarket aisle with her own line of refrigerated soups and side dishes.

The media mogul teamed up with food giant Kraft Heinz to launch the line after creating a joint venture earlier this year.

The new brand, called O, That’s Good!, will offer comfort foods with added vegetables, such as mashed potatoes with cauliflower mixed in. A broccoli cheddar soup has butternut squash to replace some cheese.

 

“This product line is real, delicious food with a twist,” Winfrey said in a statement Wednesday.

Kraft Heinz Co. said the new brand has no connection to Winfrey’s deal with Weight Watchers and won’t mention the weight loss program on its packaging. Winfrey bought a 10 percent stake in Weight Watchers two years ago and appears in its ads.

The Oprah-branded soups and side dishes, priced below $ 5 each, will come to some supermarkets this week and be available nationwide by October.

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