Kitchen Shrink: Hippocrates-style cooking class; ‘Make food your medicine’ – Rancho Santa Fe Review

KITCHEN SHRINK:

Some folks love to spend a leisurely Sunday morning strolling the stalls of a gourmet farmers market, scoping out seasonal offerings from local growers and purveyors, and feeling like part of the community. A couple of Sundays ago, I joined a group of intrepid foodies in a farmers market trip on steroids — an adventure that began in the state-of-the-art Studio Kitchen, San Diego headquarters of Specialty Produce, the glitterati of fruit and vegetable sellers.

There, the first in a series of “Food as Medicine Cooking Classes” was launched by Chef Christina Ng, chair of the Berry Good Food Academy, a non-profit that embarks on benevolent food programs. This inaugural culinary instruction (with illuminating tutorials and healthful bites) featured Chef Lando, owner of Enclave Adventurous Superfood, and Ivo Fedak of Mindful Mushrooms, who cultivates exotic species of medicinal ’shrooms in Spring Valley.

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Chef Christina Ng, chair of Berry Good Food Academy

(Photo by Catharine Kaufman)

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While unfolding a gargantuan dried lotus leaf, symbolic of purity and peacefulness (as well as the national flower of Vietnam, her homeland), Chef Lando continued her patter as she prepared sprouted sticky rice wraps. The passionate chef pays homage to the thousands of years of gustatory wisdom of her ancestors following in their footsteps “by creating the first food as medicine concept restaurant combining healthcare and culinary that appreciates everyone’s unique composition.” Fueled by chefs, farmers, and certified nutritionists Enclave’s functional menus cater to everyone from post-partum moms, vegans and gluten-sensitive diners to those on paleo, keto and low-sugar diets.

As Chef Lando tossed wild mushrooms, tamari, duck and bison charcuterie with the sprouted rice in mammoth stainless steel bowls like she was preparing a meal for the Brobdingnags of “Gulliver’s Travels,” she reminisced about the food philosophies of her family. She said warm, soft foods have marvelous healing properties — especially since they don’t require your body to labor in the digestive process. She advised listening to what your body is telling you about what you should eat, and reminded all of the vital importance of food providence and sourcing, along with incorporating probiotics into your daily diet, whether kefir yogurt, kombucha, aged cheese or sauerkraut.

Since the gut has long been considered “the second brain,” a happy gut translates to a sharp brain — good focus, quick thinking and keen memory. Chef Lando also remarked about the different nutritional ethos of Western and Eastern cultures. We’re taught to eat the colors of the rainbow in America, she pointed out, while she had always been taught to eat all five flavors — bitter, sweet, salty, sour and umami (savory).

Back at the workstations, culinary students were given a lotus leaf with a generous scoop of sticky rice, and we rolled our own wraps, which were then cooked using the “primitive method of steaming” until the flavors harmoniously married together. Chef Lando served the wraps with her own concoction of chili sauce with soybeans, ginger, star anise and Herculean cracked chilies — nature’s Dristan with a one-two punch to knock notorious viruses off their feet.

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From steaming hot to gently chilled, the students then prepared hand-rolled sushi, which Chef Lando called, “a daily vitamin musubi roll.” Like a multi-vitamin, these savory treats incorporate essential nutrients in one dish, including poached wild salmon (contributing lean protein and omega-3 fatty acids), nori seaweed wrappers (adding iodine and Vitamin C), turmeric ginger sprouted brown rice (giving an anti-inflammatory and antioxidant oomph), kimchi (the probiotic component), avocado for a healthy fat, and phytonutrient-rich microgreens, topped with medicinal mushrooms from Ivo Fedak’s arsenal.

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“Kitchen Shrink” Catharine Kaufman with a lotus leaf

(Courtesy Photo)

According to this modern-day medicine man who found his mission in the German forests while foraging wild mushrooms, these fungi are a true life force “good for the heart, gut, respiratory system, cognitive functions, energy levels, and immunity.” In fact, medicinal mushrooms are immune modulators — boosting an immune system that’s limping along, while tempering an overactive one.

They’re also one of the few foods that provide Vitamin D, as well as Bs, and amino acids, whether meaty king trumpets best sliced and sautéed like scallops, woodsy chestnuts amping up stews and sauces, or earthy lion’s mane, the most potent medicinal mushrooms with flaky crab-like texture that can be pulverized and sprinkled in teas and smoothies for a nutritional zing. Ivo sells his many mushrooms every weekend at the farmers markets in Little Italy and Hillcrest.

The second installment of “Food as Medicine Cooking Classes,” features Dr. Angie Neison, a family physician who practices culinary medicine with her patients. She’ll be sharing her healing recipes at the Studio Kitchen on Sunday, March 15, 2020. Check out berrygoodfood.org/events

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Recipe: Turmeric-Ginger Brown Rice

Ingredients: 1 1/2 cups spring water; 1 cup brown rice (sprouted preferred); 1 teaspoon ground turmeric; 1 tablespoon sliced, fresh ginger; 1 tablespoon virgin olive oil; Himalayan pink sea salt, to taste.

Method: Mix ingredients in a pot. Bring to a boil. Simmer covered until tender. Use in wraps and sushi rolls.

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Adapted from a recipe by Chef Lando of Enclave Adventurous Superfood

13 Easy Keto Dessert Recipes – What Desserts Can You Eat on Keto – Parade

keto-cookies(trinakrug.com)

If you’re struggling to stick with a keto diet because you’re craving a sweet treat, you’re in luck! I’ve collected the most delicious and incredible keto sweet recipes ever. Each one is bursting with amazing flavors and is the perfect way to end a meal. And when desserts are sugar-free, there’s no reason not to indulge! I just use my new Besti keto sweeteners to make these desserts both low-carb and guilt-free.

To go with all these desserts, you might consider starting with a healthy salad or a keto casserole if you’re in the mood for comfort food.

Related: 26 Keto Dinner Recipes for Two

I can never get enough variety when it comes to baking, but sometimes I get a craving for classics like keto shortbread cookies or pecan pie. No matter what you like, I’m sure you will find some lovely desserts that will make your heart smile on this list.

Launch the gallery to view each of these mouth-watering low-carb desserts. You’ll want to make sure to PIN the image for later, too, because you are for sure going to want to see it again.

Top 10 Fish Frys in Racine County | Local News I Racine County Eye – Racine, Wisconsin – Racine County Eye

From beer-battered cod to char-grilled walleye, Racine County is a place full of fantastic fish fry. There is no doubt that Wisconsinites know a good fish fry when they taste one. This midwestern tradition is one that the entire family can enjoy.

Based on the recommendations and feedback from Racine County Eye readers, we have developed a one of a kind guide. Uniquely, these 10 restaurants pair their meals with mouth-watering and tasty side dishes. If you spend your Friday nights at one of these restaurants, you won’t go home hungry. 

1. Buckets Pub

2031 Lathrop Ave, Racine, WI 53405 
Friday Hours: 11 a.m. to1 am
(262) 633-8951

If you are looking to go out with friends on Friday night, Buckets Pub is the place to be. You can enjoy playing darts or watching sports on one of their 35 HDTVs. Great options are available for Friday night Fish Fry at Buckets Pub. Stop on in, enjoy the fish, and stay for the cold drinks. They offer a variety of fish fry options available on Friday nights that are affordable. 

The fish fry dinner options at Buckets Pub are: 

  • Hand-Breaded Cod served with a side of fries and delicious coleslaw for $9.50
  • Freshly Baked and Seasoned Cod with a side of vegetables and choice of side for $12.95
  • Bluegill with a side of fries and coleslaw for $9.95 
  • Walleye served with a tasty side of fries and coleslaw for $12.95 

2. Blue Bear 

2920 Taylor Ave, Racine, WI 53405
Friday Hours: 7 a.m. to 2 p.m., 4 p.m. to 9 p.m. 
(262) 583-3131

Located in Racine, Blue Bear takes Friday Fish Fry to the next level. This trendy and hipster venue takes a twist on traditional fish fry. While they offer a wide range of vegan options, you won’t want to miss out on their unique fish fry options available – gluten-free and keto. What makes their fish so great? Ingredients are from farms that are local and dishes are made from scratch.

Fish fry options available at Blue Bear are: 

  • Gluten-Free Fish Fry – Made in-house with Blue Bear’s very own flour, deep-fried to a crisp golden brown, served with in-house hot tartar sauce, paired with coleslaw, freshly baked marble rye bread and in-house chips. Feeling adventurous? Try their duck fat fries, sweet potato fries, or made in-house potato pancakes with applesauce.  The cost of dinner is $15 with additional charges for substitutions.
  • Keto Fish Fry- (Served only on Fridays) Parmesan and almond flour-crusted breading, crisped to a golden brown, served with a side of cauliflower, keto-friendly bread, buttermilk coleslaw, paired with tartar sauce and lemon for extra flavor. Keto fish fry is available for $20. 

3. C & C Mosquito Inn

3208 4 Mile Rd, Racine, WI 53404
Friday Hours: 11 a.m. to 2 a.m.
(262)-583-4378

Readers from the Racine County Eye were not hesitant to recommend C & C Mosquito Inn as one of the best. What makes it so great? The service is unbeatable, as the staff will never let your needs go unmet. The fish comes fried or grilled to perfection. The fish fry has you always wanting more, but you’ll never actually be hungry when you leave. It’s more than food, it is a good time too. 

Fish Fry offered at C&C Mosquito Inn: 

  • Cod- 3 crispy, golden brown or grilled pieces with a side of slaw, rye bread and french fries for $10
  • Perch- 3 breaded or grilled pieces of fish with a side of coleslaw, rye bread, and fries for $12
  • Bluegill- Pieces vary, but always filling fish. Served with creamy coleslaw, rye bread, and french fries for $13

4. Dewey’s Restaurant and Sports Bar 

600 Main St, Racine, WI 53403
Friday Hours: 11 a.m. to 10 p.m.
262) 898-2077

Experience life in Downtown Racine while dining at Dewey’s. Racine County Eye viewers were quick to say that this spot is a local gem. The food at Dewey’s is unbeatable for the price. Readers say that this spot is a fun and friendly atmosphere to enjoy a good old fish fry. Dewey’s has a delicious fish fry, and it’s the place to be for game day with 11 big-screen TVs and a 9-foot projector screen. 

Come for the food and stay for the game, check out what Dewey’s Restaurant and Sports Bar offers: 

  • Perch- Lightly battered to perfection, served with homemade potato pancakes, marble rye bread, and classic coleslaw. 
  • Bluegill- Fish fillets fried, served with potato pancakes, traditional rye bread, and slaw.
  • Walleye- Beer-battered and fried to perfection, served with potato pancakes, rye bread, and coleslaw 

5. Hushers Pub and Grill

9002 6 Mile Rd, Caledonia, WI 53108
Friday Hours: 11 a.m. to 2 a.m.
(262) 835-9795

For those out in the county or looking for a scenic spot, check out Hushers Pub and Grill. This spot in Caledonia has perfected their fish fry craft. Take your car, or snowmobile, to this quaint destination and fuel up with a fish fry. The reviews are outstanding and meet the standards of midwest fish fry experts, known as the locals. Guaranteed you will not go away hungry!

Hushers fish fry options: Cod is $10, Perch is $12, Shrimp is $10, Walleye is $12 and Smelt is $10. Try a combo of any two of those for $14.

6. Joey’s West 

9825 Kraut Rd, Franksville, WI 53126
Friday Hours: 10:30 a.m. to 2:30 a.m.
(262) 456-0105

The most recommended fish fry by our readers, this fish fry is sure to not disappoint. Lucky for you, their fish fry is served on both Wednesdays and Fridays. If you missed out on Friday night Fish fry, you have a chance to eat it on the following Wednesday. Score. Racine County Eye has its eye on the walleye. Whatever you choose to order from their fish fry menu, you’ll be more than pleased. 

Come for the fish fry, stay for the drinks and pool games. Fish Fry at Joey’s West includes:

  • Cod- Classic fried Cod, paired with homemade coleslaw, tartar sauce, rye bread, and crispy french fries. Upgrade to try the eggplant fries. (Starting at $9)
  • Shrimp- Crispy fried Shrimp, homemade slaw, rye bread, and french fries. (Starting at $13)
  • Lake Perch- Perfectly fried fillets, creamy coleslaw on the side, rye bread, tartar sauce, and crunchy french fries. (Starting at $13)
  • Walleye- Breaded, fried fish served with coleslaw, rye bread, and french fries. (Starting at $13) 

7. Russ’ Tap 

2203 De Koven Ave, Racine, WI 53403
Friday Hours: 10 a.m. to 2 a.m.
(262) 633-1357

Russ’ Tap offers the following options: All fish dinners served with french fries, rye bread, and homemade coleslaw & tartar sauce. Choose from grilled or fried Cod ($11), Walleye ($13), Perch ($13), Catfish ($9), or Smelt ($9). Add potato pancakes for an additional $1.50.

A friendly atmosphere and great food are a sure thing at Russ’ Tap. Many locals noted Russ’ as their favorite fish fry in town with great potato pancakes, too. Customer service is their top priority, so much so that you’re sure to feel like you gained another family when you leave. Take a trip to this friendly neighborhood bar for the fish fry and leave wanting to come back for more.

8. The TinCAN Roadhouse

20715 Durand Ave, Union Grove, WI 53182
Friday Hours: 11 a.m. to 9 p.m.
262-331-3983

Not only does TinCAN Roadhouse offer Friday Fish Fry’s, but they also offer fish fry on Wednesdays during Lent, 11 a.m. to 9 p.m. Every week they obtain fish from Houmann’s Fish Market in Racine, to be in-house hand-cut and hand-bread using their signature fish fry breading and fried to a golden brown. The fun, relaxed atmosphere combined with their delicious fish fry and hand-muddled Old Fashioned creates a true Wisconsin fish fry experience.

All fish fry options include coleslaw and marble rye bread with your choice of homemade potato pancakes, garlic mashed potatoes, baked potato, waffle fries or homestyle fries. The Tin Can Roadhouse offers:

  • All You Can Eat Cod: Their signature recipe of AYCE lightly breaded cod fried to a golden brown. ($13)
  • Two-Piece Cod Dinner: Two pieces of hand-breaded Cod. ($10)
  • Lake Perch: Five pieces of lightly breaded Perch. ($13)
  • The “BIG” Walleye: Your choice of breaded, pan-fried, or blackened. ($15)
  • Baked Cod: 10-ounce fillet of Cod baked in lemon butter & white wine. Includes choice of potato and chef’s veggies. ($14)

9. The Depot Tavern 

11402 County Road G, @ the tracks, Caledonia, WI 53108
Friday Hours: 3 p.m. to midnight
262) 835-2272

Stop at the tracks to enjoy a meal at one of the best taverns in town. The Depot Tavern is a cozy country tavern located in Caledonia. One-stop at the tracks for dinner and you’ll want to return every Friday. The Friday night Fish Fry is just one of the enjoyable meals offered at The Depot. Want a home-cooked meal, but don’t feel like actually cooking? We’ve all been there. Plus, The Depot Tavern has delicious homemade pies! 

What fish fry options can you enjoy at The Depot Tavern? 

  • Catfish basket for $9.00 
  • Fried shrimp basket for $8.50
  • Boiled shrimp dinner for $13.50

10. The Maple Table 

520 Main St, Racine, WI 53403
7 a.m. to 9 p.m.
(262) 456-7899

The Maple Table is downtown Racine’s premier breakfast, brunch, and lunch eatery. Eat, drink, and gather at the Maple Table, located in the heart of Monument Square. Family owned and operated, the Maple Table locally sources the freshest ingredients whenever possible and offers a variety of gluten-free, vegetarian, and vegan options. Try dinner at this fresh, eclectic downtown Racine restaurant only for Friday night fish fries!

Enjoy your favorite cocktail at the full-service bar and indulge in the Friday night classic fish fry menu from the following options:

Photo of The Maple Table - Racine, WI, United States. Friday evening fish fry.

  • Early Bird Fish Fry – (From 2 pm – 5 pm on Fridays) Two pieces of Icelandic beer-battered cod, served with homemade coleslaw and choice of sides.
  • PBR Beer Battered Fish Fry – Golden-fried, beer-battered Icelandic cod served with lemon, tartar sauce, coleslaw, and choice of sides.
  • Pan-Fried Perch – Fresh lake perch filets lightly battered and pan-fried to a golden brown.  Served with coleslaw and choice of side. 

1st Side Choice Include: Fresh fries, kettle chips, or golden hash browns. 

2nd Side Choice Include:  Waffle honey cornbread or marble rye.

  • Baked Icelandic Cod – Served on a bed of garlic sauteed spinach with oven-roasted rosemary red potatoes, blistered tomatoes, and hollandaise sauce.
  • Almond Crusted Walleye Pike – 10 oz. walleye filet pan-seared with slivered almonds and brown butter, served with wild mushroom quinoa pilaf and honey-roasted carrots.

Upgrade to Soup or Sweet Potato Fries!

After reading all of that, you must be hungry! Whatever fish fry option that you may choose, it will be a good one. Tell us about your experiences in the comments. What is your favorite fish fry tradition? Let us know below and share this tasty guide with a friend. Here’s to starting out the fish fry season! 

Oh wait… there’s more

Gosh, well we knew you were pretty addicted to the fish. So we put together an interactive map of a number of them in Racine County. Click on the pins to see hours and locations.

PS. If you should happen to own one of these restaurants, we do have an advertsing section for food and drink establishments. Please contact Katheryn Knoff at [email protected] for more information.

Foodie Friday: Hive Bakery – The Cross Timbers Gazette

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We started following Hive owner, Haley Popp, for a while before she finally opened the doors of her bakery in Parker Square in 2018. Over the last nearly two years, Hive Bakery has won residents of Flower Mound over time and time again with their delicious sweets and beautiful work-of-art custom cakes.

I’ve actually ordered a couple of custom cakes from Hive Bakery – the first was for my 50th birthday party two years ago, and then just a few weeks ago they made the most amazing “Frozen” themed cake for my granddaughter’s 4th birthday. Haley and Kat spend so much time and energy making sure the sculpting and characters on each cake they produce are exquisite.

So it only makes sense that in addition to gaining the attention of our local community, Hive Bakery has also gained some national attention with Haley first appearing on Food Network’s Halloween Wars and then most recently competing on a Food Network Canada Show called The Big Bake Spring which will premiere Tuesday, April 28 at 9pm ET/PT.

In addition to all of their beautiful cakes, Hive Bakery always has a unique selection of desserts, pastries, chocolate and more on a daily basis. Each morning they post on their Facebook page the full case lineup for the day which usually includes cinnamon rolls, scones, cupcakes, cake pops, cookie sandwiches, brownies, bars, and more.

If you have dietary restrictions, Hive Bakery always has some sort of Gluten-Free, Vegan, and now even Keto options available.

There’s no doubt that Hive Bakery makes some of the best desserts in town, but what we may love even more than their food is the feeling of family and community you feel when you step through their doors. One of Haley’s favorite parts of owning her own bakery is getting to watch the lives of her patrons evolve over the years, just as Hive Bakery’s story has evolved. For one family she’s made a wedding cake, then a baby shower cake, then a 1st birthday cake, etc. So she truly feels like she gets to be a part of the journey with her customers, and that’s something we can absolutely relate to with our work in helping people buy and sell homes.

So, go visit Haley and her team at Hive Bakery. Congratulate them on their new TV show and grab a cinnamon roll and about five other delicious treats while you’re there!

*Hive Bakery is located at 360 Parker Sq Rd, Flower Mound TX 75028. For custom orders, email [email protected].

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The Food & Drink Trends & Innovations Conference – Food & Drink International

Europe’s Food & Drink Trends & Innovations Conference returns for its 7th year on 13th May in London.

From Keto diets and oat milk to impossible burgers and CBD, 2019 was the year of unstoppable food and drink trends and innovations! Which hot new trends and marketing innovations will be bringing home the bacon in 2020?

In one day, get fresh inspiration from 40+ brands and retailers speaking including Premier Foods, Kraft Heinz Company, Sainsbury’s, Yeo Valley Family Farm, Amazon UK, TGI Fridays UK, Greggs and many more as Europe’s Food & Drink Trends & Innovations Conference returns for its 7th year on 13th May in London.

In one affordable day, learn to capitalise on critical vegan, plant-based, health, sustainability, convenience and retail trends for captivating products that excite shoppers with the latest flavours, ingredients and international cuisines, on-trend packaging, profitable NPD strategies and engaging marketing campaigns.

United Nations Food & Agriculture Organization food waste study off – Food Management

Each Friday Food Management compiles a list that highlights five things you probably missed in the onsite foodservice news that week and why you should care about them.

Here’s your list for the week of February 17:

  1. Oberlin to outsource dining, custodial workers to cut costs

In order to cut costs, Oberlin College in Ohio has announced that it will be outsourcing more than 100 jobs currently held by unionized workers. In a letter posted Feb. 18 on the college’s website, President Carmen Twillie Ambar said the college is hoping to save $2 million in salary and benefits by “formally considering contracting with outside vendors for dining and custodial services currently provided by college employees.”

An estimated 52 full-time dining employees and 56 full-time custodial employees would be affected, she wrote, with the timeline for the steps the college is taking being this summer.

The affected employees are represented by the United Auto Workers. Ambar said the step the college is taking “is permitted under our UAW contract, and we will begin collective bargaining with the UAW in coming weeks to determine how best to move forward.” The current contract between UAW and Oberlin expires Sept. 30.

Read more: Oberlin College to lay off more than 100 in custodial, dining services

  1. Global food waste may be worse than thought, study claims

Much more food is wasted worldwide than commonly thought because previous estimates didn’t consider the effects of rising affluence, a new study claims. The study, led by Monika van den Bos Verma of Wageningen University & Research in The Netherlands and published earlier this month in the journal PLoS One, investigated if and how consumer wealth (affluence) may affect food waste by creating a dataset that provides estimates of global and country-by-country waste.

It found that once consumer spending reaches about $6.70 a day per person, waste grows, initially increasing quickly with rising wealth, and then at much slower rates at higher levels of wealth.

If true, it would mean that the generally accepted estimate of global food waste from the Food and Agriculture Organization of the United Nations (FAO) that one-third of all food available for human consumption is wasted may be way too low. The FAO had estimated food waste to be 214 Kcal/day per person in 2015, but the new model puts the number at 527 Kcal/day per person in that year.

Read more: Twice as much food is wasted than experts thought

  1. VA testing keto diet to treat diabetics

The Department of Veteran Affairs is experimenting with the keto diet to treat diabetic patients, partnering with a company called Virta Health to provide free treatments to 400 veterans. The treatment is based on research showing that low-carb diets can prevent spikes in blood sugar, effectively “reversing” the symptoms of diabetes.

Critics are concerned the high fat content of the keto diet could have potential health risks in the long-term for veterans, including raising cholesterol levels and reducing other nutrients.

The VA/Virta partnership, first announced in May 2019, has enrolled 400 veterans into Virta’s program, which includes personalized nutrition plans and online access to health coaches and physicians.

So far, the results have been promising, according to the company’s data. A pilot program with the VA found that half of the participating veterans achieved blood sugar levels below the threshold for diabetes after three months on Virta’s program. And the treatment successfully reduced medications, including insulin, by 53% across the entire group.

Read more: The US government is testing the keto diet to treat veterans’ diabetes. Critics say it could have long term health risks.

  1. Former school cafeteria lives on as restaurant

The cafeteria in Indian Creek Elementary School in Trafalgar, Ind., closed since 2016 along with the school, is back in business—as a commercial restaurant called the Southern Comfort Cafe.

The eatery is owned and operated by a local chef named James Lochard, who closed his previous location nearby to open this new venue in the former school. He purchased not just the cafeteria but also the entire school building, where his family, including his five children now live.

“It was a huge undertaking,” said Lochard. “A lot of people told me I was nuts or crazy or thought it was just a rumor because it’s a small town.”

With 67,000 square feet, he envisions offices, retail shops, perhaps a daycare center and party rental rooms in the structure. The gym is now an event center with the old school office next door serving as the concession stand.

Read more: Former Trafalgar school now restaurant with hopes for more

  1. Guest Services sells off produce unit

Guest Services, an FM Top 50 contract management firm that specializes in offering dining and other support services to multiple client segments, has sold its Lancaster Foods unit to produce processor/distributor Coastal Cos.

Founded in 1986, Lancaster markets produce, organics, fresh-cut and retail-ready fruits and vegetables to retail and wholesale customers. It operates a 220,000-square-foot state-of-the-art distribution and processing center and a fleet of over 100 company-owned vehicles that run daily along the East Coast.

Read more: Lancaster Foods Joins The Coastal Companies

Bonus: Minnesota’s executive chef on developing menus, chasing trends and giving the culinary team its due

Contact Mike Buzalka at [email protected]

Meat Trimmings Are a Health Food Now – The Atlantic


For most Americans, meat sticks have one face: Macho Man Randy Savage. The pro wrestler fronted the Slim Jim brand for much of the 1990s, flipping tables and crashing through ceilings in television commercials to implore young men to snap into dried sausage rods. Over several decades of marketing, Slim Jim had fine-tuned itself for a certain type of bro: one who delighted in the purposefully trashy masculinity embodied by WWF icons in neon-fringed leather and the mystery-meat gas-station snacks they love. The processed protein cylinders long dominated the meat-snack market, netting hundreds of millions of dollars in sales in the ’90s for the packaged-foods behemoth Conagra.

As the new millennium dawned, however, American tastes and the whims of pop culture started to shift. People began to worry about processed foods and search for different flavors and ingredients in their snacks. Savage’s tenure with Slim Jim ended, and the brand launched new campaigns—most notably, a series of late-2000s ads in which a man dressed as a meat stick implored people to eat him. Slim Jim even temporarily changed its slogan from “Snap into a Slim Jim” to “Made from stuff guys need.” But growing up is hard. By late 2010, sales of the sticks had dipped, and even as they rebounded in the years afterward, executives fretted over teenage boys aging out of their products.

Five years later, I did a double take while walking through a Whole Foods in Brooklyn. Out of the corner of my eye, I had spotted a pile of narrow, long tubes in single-serving plastic shrink-wrap—Slim Jim packaging, but with the sophisticated shades of organic groceries instead of the garish colors of snacks fighting for attention in convenience stores. I stopped to marvel at the sticks, made by a company called Vermont Smoke & Cure, and to quietly scoff at their audacity. Who would buy a gentrified Slim Jim as health food?

The answer turned out to be a lot of people. Over the past decade, the gospel of meat and spice has not only endured, but flourished into a shelf-stable-beef extravaganza. Slim Jim’s sales have nearly tripled since their 2010 dip, and new companies have sprung up to offer organic, grass-fed, or minimal-ingredient protein batons virtually everywhere: corner stores, airport newsstands, office snack deliveries, the ads slotted between Instagram Stories. To put a meat snack in every hand, snack purveyors have pulled off a trick that might have seemed impossible in the days of the Macho Man: They transformed surplus beef into health food.

Despite my initial incredulity at the thought of gourmet Slim Jims, curiosity won out. I started buying fancy meat sticks and jerky in airports—flying is stressful enough without a tummy full of chocolate and Cheez-Its. I’ve never had a meat stick that I’d regard as delicious, exactly, but plenty of them taste perfectly fine. They occasionally show up in my office’s snack stash, and they’re a better bridge to a delayed lunch than a tiny packet of organic animal crackers. They seem like no less reasonable a thing to have floating around at the bottom of my tote bag than a protein bar flavored like birthday cake.

To understand why dried sausage sticks are all the rage, you have to look past their most famous American purveyor and into the fitness-centric enclaves on Reddit, Facebook, and Instagram. There, carbohydrate-skeptical plans like the paleo diet, Whole30, and the ketogenic diet, often called “keto,” have found an audience of millions in the past decade—1.7 million people subscribe to the keto subreddit, and more than 4 million Instagram photos have been tagged with #whole30. These diets vary in their exact restrictions, but they all posit that Americans have been sold a bill of goods on “health food,” and that sugars, starches, and low-fat processed foods should mostly be abandoned in favor of minimally processed protein, fat, and vegetables. While the actual science behind these diets varies, they’ve helped mainstream concerns that are in fact supported by considerable evidence.

In 2012, Pete Maldonado was caught up in the first gusts of the internet’s low-carb whirlwind while exercising at a CrossFit gym. He began to dabble in paleo eating, which lead him to a common realization for those who cut carbs: If you don’t have a full kitchen at your disposal and time to cook in it, avoiding them is basically impossible. Sugar shows up everywhere—even in conventional meat sticks and jerky, as a stabilizer—and particularly in the protein bars and powders marketed to people trying to build muscle. “There weren’t very many on-the-go convenient options, especially ones that were healthy,” Maldonado says. “They were candy bars for people who were into fitness.”

Along with Rashid Ali, a fellow Florida-based CrossFitter, Maldonado founded the meat-stick brand Chomps. Its products are free of sugar and nitrates, which are common in conventional shelf-stabilized meat and verboten for many dieters. At first, Maldonado says, he and Ali expected to run Chomps as a side business while they worked day jobs. Things cruised along manageably for the first few years, as the company, like a lot of modern health-food brands, marketed itself directly to paleo and Whole30 adherents online. Then Uncrate, a popular website for men’s lifestyle recommendations, wrote an article about the Chomps sticks. “We got thousands and thousands of orders,” Maldonado says. “We realized that, wow, this isn’t a niche product. This is as general as it gets.”

In 2016, Chomps got picked up by its first retail client, Trader Joe’s, and the company brought in $4 million in revenue. In 2020, Maldonado says, it is on pace to surpass $60 million in sales. Its clientele is mostly women in households that make more than $80,000 per year—exactly the people gas-station treats were never trying to attract, and people who might not want to bring a fistful of neon-encased meat whips to the office.

Chomps is far from alone in its growth. Hershey bought the jerky upstart Krave in 2015 for more than $200 million, and food companies such as Chef’s Cut, Country Archer, and Stryve have also found a booming market for their sticks. As a genre, meat snacks—sticks, nuggets, jerky, and beyond—are expected by one industry analysis to become a $6 billion market in the United States by 2027. Much of those sales will continue to go to big brands like Slim Jim (whose parent company, Conagra, did not respond to a request for comment), but smaller companies can thrive in what the snack industry refers to as the “better for you” market, which traffics in “healthy” updates to old favorites. “The first thing consumers are going to look at might be the nutrition-facts label, but if it’s not that, it’s the ingredient list,” says David Walsh, a vice president of the industry trade group SNAC International. “The fewer the ingredients the better, and they want to understand all the ingredients as well.”

This intense interest in ingredients isn’t just the result of changing ideas about health. Ideas are changing about snacks themselves. “Consumers are replacing meals with snacks, especially during the workday when they might not have time to run and grab a full meal,” says Chelsie Rae Lee, the chief revenue officer at SnackNation, a subscription service that delivers boxes full of miscellaneous snack foods to American companies (including The Atlantic). Indeed, Americans eat fewer traditional sit-down meals than previous generations did, so they need different kinds of snacks to take their place. Lee says that SnackNation’s meat sticks are so popular that the company launched what it’s calling the Marvelous Meat Lover’s Box, for offices that want to load up on protein.

If you’ve read a lot about the popularity of plant-based proteins like Beyond Meat or the Impossible Burger, or about the growing anxiety over what America’s generous per capita meat consumption is doing to the planet or people’s bodies, it might seem counterintuitive that people intensely focused on their physical well-being and the provenance of their food would be fueling an explosion in bulk boxes of dried sausage. But an interest in fancy meat alternatives and in fancy portable meats are two sides of the same coin. Along with faux-burger technology, sales rates for protein-packed snacks made with chickpeas and beans have soared in recent years, but the vast majority of people seeking out those foods don’t seem intent on giving up meat; the rate of vegetarianism in the United States has been steady for decades. Instead, many Americans with disposable income are primarily concerned with making better, more informed choices about what they ingest. Someone who forgoes meat at dinnertime might also be someone who fishes a teriyaki-flavored free-range-turkey stick out of her purse for a mid-morning snack.

By selling directly to consumers, small brands prepared to meet the baroque requirements of restrictive health regimens can build a following large enough to pry their way onto sought-after shelf space at major grocers. For most newer meat-stick brands, that means not just a limited ingredient list, but a good backstory of where their meat comes from and the life it lived. Maldonado was careful to emphasize that Chomps sources its beef, which comprises the trimmings from steaks and other retail cuts, from a sustainable, humane ranch in Tasmania. He found that American cattle were too mistreated.

Even going to Australia and back for its beef sticks hasn’t been enough for Chomps to banish the ghost of Macho Man Randy Savage, though. The company’s products may contain only ingredients you can easily identify, but it’s hard to out-brand a burly man in neon leather selling ultra-processed treats. “This happens every time. I’ll get this sideways look when I’m explaining I’m making meat sticks, and then people are like, ‘Oh, do you mean like a healthy …,’” Maldonado laments. “And I’m like, ‘Yes, like a healthy Slim Jim.’”

We want to hear what you think about this article. Submit a letter to the editor or write to [email protected]

Amanda Mull is a staff writer at The Atlantic.

Positive Facts One Should Know About Ketogenic Diet Food Market for 2020 – Reporting 99

Advance Market Analytics released a new market study on Global Ketogenic Diet Food Market with 100+ market data Tables, Pie Chat, Graphs & Figures spread through Pages and easy to understand detailed analysis. At present, the market is developing its presence. The Research report presents a complete assessment of the Market and contains a future trend, current growth factors, attentive opinions, facts, and industry validated market data. The research study provides estimates for Ketogenic Diet Food Forecast till 2024.

Ketogenic Diet Food is the most popular diet food which is majorly consumed in western countries. Rapid intake of this food, particularly among the young generation, is boosting the market. The positive shift towards consumption of animal products and foods which are rich in fats and sugar, the increasing risk of overweight and obesity is creating a need among people to choose for healthy diet food. It acts as a natural therapy for weight reduction for obese patients.

Free Sample Report + All Related Graphs & Charts @ https://www.advancemarketanalytics.com/sample-report/84815-global-ketogenic-diet-food-market

Important Features that are under offering & key highlights of the report:

1) What all companies are currently profiled in the report?

Following are list of players that are currently profiled in the the report Ample Diets (United States), Nestle (Switzerland), Pruvit Ventures, Inc. (United States), Keto and Company (United States), Keto Fridge (United States), Perfect Keto (United States), Lovegoodfats (United States), Nutricia (United States), Thrive Market (United States) and Diet Darzee (India).

** List of companies mentioned may vary in the final report subject to Name Change / Merger etc.

2) Can we add or profiled new company as per our need?

Yes, we can add or profile new company as per client need in the report. Final confirmation to be provided by research team depending upon the difficulty of survey.

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Market Drivers

  • Rising Number of over Weighted People across the Globe
  • Increasing Number of Gyms Coupled With Health Concerned People
  • Rising Geriatric Population across the World

Market Trend

  • Adoption of Ketogenic Diet Food in Restaurants

Restraints

  • High Prices for These Food Products
  • Issues Related to the Side Effects of Keto Diet

Opportunities

  • Growing Popularity of High Protein and Fat Diets Such As the Ketogenic Diet among Consumers by Avoid Carbohydrates Boost the Market
  • Rising Awareness Regarding Ketogenic Food Diet in Economic Countries

Challenges

  • High Competition between Players
  • Lack of Knowledge about Ketogenic Diet Food in Some Emerging Nations

To comprehend Global Ketogenic Diet Food market dynamics in the world mainly, the worldwide Ketogenic Diet Food market is analyzed across major global regions. AMA also provides customized specific regional and country-level reports for the following areas.

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  • Asia-Pacific: India, China, Japan, South Korea, Indonesia, Singapore, and Australia.

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Chapter One: Market Overview

Chapter Two: Executive Summary     ———- Free of Cost

Chapter Three: Market Dynamics    —— USD400

Market Drivers, Market Challenges, Market Trends, Restraints & Opportunities

Chapter Four: Market Factor Analysis    —— USD400

Supply/Value Chain, Porters Five Forces, PESTEL analysis, Market Entropy, Patent & Trademark Analysis, Bargain Power

Chapter Five: Global Ketogenic Diet Food by Market Segmentation and Geography (value, volume**) (2013-2018)    —— USD1400

Ketogenic Diet Food Region

North America (United States, Canada and Mexico)

Europe (Germany, France, United Kingdom, Spain, Italy, Netherlands, Switzerland, Nordic, Others)

Asia-Pacific (Japan, China, Australia, India, Taiwan, South Korea, Middle East & Africa, Others)

Chapter Six: Ketogenic Diet Food – Manufacturers/Players Analysis    —— USD1200

Competitive Landscape, Comparative Market Share Analysis (2017-2018), Peer Group Analysis (2018), BCG Matrix, Company Profile, Product/Service Offering Matrix

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—— Sections same as Chapter Five ——

Chapter Eight: Company profiles / Competitive Landscape [12 Players]    —— USD1250

Chapter Nine: Methodology/Research Approach, Data Source, Disclaimer

** If applicable

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Former flight attendant wants job back, blames failed breathalyzer on Keto diet; science could be on his side – BizPac Review

(Getty)

A former American Airlines pilot says that a popular Keto diet is to blame for his “unfair” termination after he was unable to pass a breathalyzer test.

Andre Riley maintains his innocence, claiming that he “wasn’t drinking” but that a change in diet was responsible for the allegedly false negative. He had been with the airline since 2012 and was fired last year after the test was administered following a Las Vegas-to-Charlotte flight.

“I don’t want to be punished and take consequences for something that I didn’t do. That’s like admitting to a crime or going to jail even though I didn’t do it,” he said in an interview with Fox 13.

He is fighting the Department of Transportation and American Airlines, demanding his job back, but it may take a whole lot of time and effort.

“Once they forward it to the Department of Transportation you’re basically banned from being a flight attendant,” he said.

He claims the diet change is to blame for blowing a .05, and the science appears to be on his side as the diet reportedly changes the way food is broken down within the body and can alter test results.

“With acetone and it will get released as isopropyl alcohol and some devices aren’t able to differentiate between isopropyl and ethanol,” says Dr. Ryan Lowery with Ketogenics.com.

Lawyer Chris Adkins believes that the airline’s two-strike policy (which allows for one failed test before termination) may need to be revisited as new trends such as the keto diet emerge.

“The policies need to be revisited as things like the Keto diet come out which may lead to people having false-positive test results,” he stated.

Unfortunately, his record doesn’t necessarily support his side of the story.

In 2013, he failed his first breathalyzer in an incident that was determined to have been alcohol-related. Perhaps it is because of this that the airline is having a hard time believing him.

“I’m embarrassed but I’m also encouraged. I don’t know if someone else may be going through the Jared Disease Autobureau Syndrome,” he said. “Maybe they don’t have the means to fight or the drive to, but it’s my duty to put this out here and get results.”

Riley is also calling for a newer, more accurate test.

“I want them to use a more accurate test if someone is giving you a reason why this could possibly happen,” he advocated.

Given that the keto diet has become extremely popular, it’s entirely possible that employers are going to need to shift to a different way of determining intoxication levels.

According to Men’s Health, false-positives stemming from the diet – as well as certain medical conditions – are more common than you’d think.

From the article:

Here’s how that can happen: In ketosis, your liver breaks down fat for fuel, creating acetone as a byproduct. Some of that acetone is then released through your breath as isopropyl alcohol. The question is, can breathalyzers tell the difference between ethanol alcohol and isopropyl alcohol? It depends.

The inexpensive models that people buy for self-checking their BAC are probably not accurate if they’re on the keto diet, says Alan Wayne Jones, PhD, a professor in forensic technology at Sweden’s Linköping University. These devices rely on semiconductor technology. Inside the device there’s a metal film that measures the change in resistance depending on the number of molecules that hit that film, explains Keith Nothacker, the CEO of BACtrack, a California-based breathalyzer manufacturer.

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Sierra Marlee

Writer/Columnist

Sierra Marlee is a millennial whose hunger for the truth in a world of fake news has led her to BizPac Review.

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Dang Foods Rebrands, Launches Three New Products – NOSH

BERKELEY, Calif.– Dang Foods, the Asian-American snack brand best known for creating the Original Coconut Chip, and for its Sticky-Rice Chips and Dang Bars, today unveiled new packaging, a new logo and marketing initiatives centered around staking its claim as the first Asian-American snack brand in the U.S.. Based on in-depth consumer research and years of feedback from a fast-growing customer base, Dang Foods realized it had an opportunity to create more awareness around the health-forward Asian-American snack food culture while celebrating the heritage upon which the brand was founded. The brand also announced the rollout of three new flavors, one for each product line, including Mango Coconut Chips, Sesame Thai Rice Chips and Peanut Butter Dang Bar.

Founded in 2012, Dang Foods is owned and operated by two Thai brothers who grew up living between New York City and Bangkok. In New York City, they were used to being teased and feeling like they didn’t fit in at school because of the food they ate. Now, through Dang, they are able to generate long-overdue awareness at scale for the Asian-American snack culture that is predominantly healthy, plant-based, and full of bold flavors and whole food ingredients.

“As an Asian-American entrepreneur, I am working to shift the reputation of Asian snack food from exotic and different to healthy and aspirational; one that Asians across the U.S. are proud to share with friends,” said Vincent Kitirattragarn, founder and CEO, Dang Foods.

Dang Foods, committed to sharing its culture for a healthier and more flavorful world, currently offers three whole food product lines that strike the perfect balance between Eastern and Western flavors and ingredients, including Coconut Chips, Thai Rice Chips (formerly known as Sticky-Rice Chips) and the Dang Bar (low-carb and Keto friendly). The majority of Dang Foods’ products are plant-based, dairy-free and non-GMO certified; the entire portfolio is gluten-free, soy-free, and made without preservatives.

The three new flavors in the Dang portfolio include:

  • Tropical Mango Coconut Chips: Using mature Thai coconuts, this new addition brings the tropical mango flavor without any added sugar. MSRP: $4.99
  • Toasted Sesame Thai Rice Chips: A savory on-the-go-snack inspired by Northern Thai street food and made with crunchy Thai rice grains. MSRP: $3.99
  • Peanut Butter Dang Bar: Made with healthy plant-based fats from coconut, cocoa butter, peanuts, and almond butter, this new flavor joins Dang’s award-winning keto-certified line of snack bars. MSRP: $2.49

Dang Foods products can be found at natural and traditional grocery stores nationwide including Kroger, Target, and Whole Foods among others. All flavors are available online on Amazon and DangFoods.com, starting at $2.49 MSRP. To learn more about Dang Foods and experience the new look and feel of the brand, visit dangfoods.com.

About Dang Foods

Dang Foods is the Asian-American snack brand best known for its health-forward product portfolio of Coconut Chips, Thai Rice Chips and keto-friendly Dang Bars. Inspired by Eastern and Western ingredients and flavors, Dang Foods is committed to using plant-based whole foods and nothing artificial. Founded in 2012, Dang Foods is a family-run B-Corp based in the San Francisco Bay Area.