About 32 million children in the US eat cafeteria school lunches every day. As a nation with a childhood obesity epidemic, Sweetgreen—an organization that seeks to battle childhood obesity and promote healthy eating habits for children—decided to take a look at what these kids actually have for lunch at school. The organization also takes a look at the school lunches that children from around the world typically eat, to further examine where America falls in comparison.
Italy: Local fish with arugula, pasta, caprese salad, bread, and grapes.
Spain: Shrimp with brown rice, gazpacho, bread, peppers, and an orange.
Are prisoners better fed than our children? The answers are below
Shio black tonkotsu from Ramen-ya. Noodles were really good, and the chashu was really tender. The egg was very flavorful and cooked perfectly. Overall a solid bowl of ramen. I got the lunch special which came with a bowl of rice and torched chashu, and man was it delicious (think pork fat dripping down your chin). My biggest regret was that I couldn’t finish both.
January 15, 2015 | Comments Off | Topics: How To |
1.) Panera Bread’s Turkey Artichoke Panini
This delicious sandwich is made on pesto focaccia bread, with cheese, tomato, and of course, turkey and artichoke dip. Get the full recipe here.
2.) Taco Bell’s Crunch Wrap Supreme
Making this Taco Bell menu staple at home is pretty simple with this recipe.
1. For 5-minute dinners that are sure to be healthy.
Women’s Health / Via womenshealthmag.com
For more information on what makes these meals so easy: What Nutritionists Eat When They Only Have 5 Minutes to Prep a Meal, via Women’s Health.
Food stylist first cooks the bacon for the burger in the oven. She does a wave pattern because it looks more interesting.
Then finished by deep frying. Notice she’s using tweezers to turn the bacon. Very precise work.
Copenhagen restaurant Noma has once again been named the "world’s best restaurant" by Restaurant magazine.
The kitchen, run by executive chef RenÃ© Redzepi, serves a reinvented version of Nordic cuisine with a focus on ingredients foraged from the nearby forests and shores.
The two-Michelin-starred restaurant regained the title after coming in second in last year’s restaurant ranking. Before that, it had held the crown for four years running.
The first appetizer was actually hidden in the table arrangement. It consisted of malt flatbread and juniper.