Bread is a ubiquitous food in most cuisines. For many, carbs are life. However, for those with dysphagia — the medical term for swallowing difficulties — bread must have a specific consistency to be safe to swallow. Hormel Health Labs’ new and innovative ‘Our THICK & EASY’ Texture-Modified Bread and Dessert Mix, looks to make the consumption of breads easier for those with dysphagia.
‘Our THICK & EASY’ Texture-Modified Bread and Dessert Mix is made with enriched flour and is Kosher-approved.
Dysphagia affects up to 40 percent of those in skilled nursing facilities, and many others. Hormel Health Labs has prioritized the development of nutritional products that make dining easier for those challenged by dysphagia, with ‘Our THICK & EASY’ Texture-Modified Bread and Dessert Mix being its latest crucial innovation.
The COVID-19 pandemic has wreaked havoc globally, though through proven science and medical facts, getting vaccinated has been the best deterrence to the deadly disease. As part of California’s ongoing efforts to make COVID-19 vaccines more convenient, the California Department of Public Health (CDPH) and California McDonald’s franchisees are continuing their partnership to set up pop-up clinics at restaurant locations across the state.
McDonald’s Orange County, California restaurants will be hosting a number of Pop-Up Vaccine Clinics starting September 17th, offering vaccines and free menu items to the public.
All clinics are open to McDonald’s employees, their family members and the general public. Walk-up vaccinations will be available at all sites, and some sites may allow for booking an appointment ahead of time. Pfizer and Johnson & Johnson vaccines will be available at all clinics.
Krispy Kreme is giving some sweet incentive via its campaign to support those who get vaccinated by offering every American who has received at least one vaccination shot TWO free doughnuts any time, every day from August 30 through September 5.
The campaign to give one Original Glazed doughnut each day to anyone who has received at least one vaccination shot will resume on September 6 and continue for the remainder of the year.
Since the vaccination campaign began back in March, more than 2.5 million Original Glazed doughnuts have been given away.
Doing your part to protect yourself and others while scoring some free doughnuts? Sounds like a win-win to me.
Fans of milk tea now have healthier, new option to enjoy their favorite drink from the comfort of their home with Twrl Milk Tea.
Launched earlier this year by Pauline Ang, Twrl is the culmination of her personal mission to find a healthier version of her favorite beverage, milk tea. As devoted as she was to the drink, Ang wanted to find an alternative to most of the sugar-laden options she was faced with, many of which used low-quality ingredients and powders.
What differentiates Twrl from other ready-to-drink milk teas is that its crafted with organic, fair-trade tea from small family-owned farms, uses low-carb, plant-based milk, and is a significantly less sugary option. What’s more, Twrl claims to not use any natural or artificial flavoring at all, thus letting the actual tea speak for itself.
Twrl comes in the following flavors: Original Black Milk Tea, Hojicha Roasted Green Milk Tea, and Supreme Jasmine Milk Tea. If you’re looking to try, availability and more info on the beverage can be found on their website.
Housed in the original Johnny Rockets on Melrose Ave, you’ll find nomoo | New American Burgers, the latest plant-based burger joint to hit Los Angeles. Retaining a nostalgic American diner element, as you enter you’re transported to a bygone era complete with eye-catching neon signs, vibrant interior colors and the unmistakable smell of classic deliciousness. Wrapped in the vintage aesthetic is a menu specially curated from passion and patience.
Having been open only for a year, nomoo is the brainchild of owner George Montagu Brown. Brown was an unlikely burger joint owner. He originally ran a successful internet business in Costa Rica, which while very lucrative, failed to fill him with a sense of purpose. In thinking back on his previous business, he says, “One of the things I learned from early financial success was that money isn’t everything. The reward comes not from the profit numbers but seeing a team I built grow and work together, from guest interactions and when people love the food we created.”
As a vegan, Brown had a strong connection to the plight of farm animals. His dream had always been to raise awareness about the harrowing conditions of factory farming. Believing vegan food can (and does) change people’s perspective, he initially considered pursuing the avenue of education as a way to raise awareness. The burning question he longed to answer was, “Do we need animal products in fast food at all?”
Ultimately deciding that experience, rather than education, was a better pathway forward, prompting Brown to create nomoo. To fulfill this mission, his idea was to offer the experience of “combining a restaurant with an ‘all day party’ vibe with plant-based products.” Brown set his mind to pursuing what he felt deeply to be his purpose and took a leap of faith. Knowing that success requires sacrifice, he shuttered his online business and invested his own money to make his dreams a reality.
Pursuing his dream had its challenges. Without investors, he chose to move from Costa Rica, hoping to launch nomoo in Los Angeles. To further complicate the transition, he opened right before last year’s pandemic hit, forcing him to close the doors only seven days following. When nomoo finally reopened in June, it faced supply delays. Vegan products were often unavailable. Despite the setbacks, Brown managed to push through and now shares his vision with hungry Angelenos looking for post-pandemic grub.
Prepped entirely by hand, considerable emphasis is placed on quality. The nomoo burger is the house staple. Ingredients consist of the Impossible patty complimented by an in-house nomoo sauce, American cheeze, house pickles, and a tomato resting atop a bed of butter lettuce that’s secured by a freshly made brioche bun. Additional menu items include plant-based takes on American diner classics like The Hot Chik’in sandwich, handspun gourmet shakes, fries and an assortment of tasty sauces. I had the opportunity to try their most recent offering, the BBQ Facon Burger, and I can say it too delivers on all mouthwatering fronts. Additionally, the food is made fresh daily and 10% of proceeds are donated to Mercy For Animals.
Fueled by purpose, Brown can often be found at nomoo | New American Burgers on Melrose Ave. working “twice as hard for much less pay.”
Japan’s long been known to stretch the boundaries of creativity when it comes to everyday products, which is why edible melon bread face masks are another mind-blowing concept to bolster that claim.
Goku No Kimochi, a company that manages a number of Japanese massage parlours, has a division under it called Goku No Kimochi THE LABO, that’s collaborated with Melon De Melon, a bakery that specializes in serving up melon bread. Though the concept sounds lowkey gimmicky at best and sketchy at worst, the masks have undergone official testing by a third-party called Untika Garmentec Research. Results from this testing proved to be positive and effective in offering protection against the spread of COVID-19.
Make no mistake these melon bread face masks are in fact edible, so if you’re looking to end your day with a snack after using it, you’ll be met with quite a tasty situation.
If you’re looking to curve your hunger and COVID-19, the masks are selling for $16.44 and can be bought here.
We get our food from a whole lot of different places, whether it be grocery stores, ordering from restaurants, or at work.
Turns out that where we get our food from has some correlation to the nutritional quality of those meals, and the ones with the highest quality actually come from schools.
A recently published study from Tufts University that looked at nutrition data patterns found that from 2003-2018, school meal quality rose to the point that they were our most nutritious food source (2018 is the most recent year that national data for this is available).
Just under a fourth (24%) of the meals consumed at schools were of poor nutritional quality by 2018. In order from lowest to highest percentage of badly balanced meals, the next best food sources were grocery stores (45%), entertainment venues/food trucks (52%), and restaurants (80%).
It should be noted that the above numbers were in terms of meals served to kids. For adults, meals consumed at schools were not evaluated, but the most nutritious food source was grocery stores (33%), followed by food trucks/entertainment (45%), work sites (51%), and restaurants (65%).
A press release from Tufts University attributed the high quality of school meals to the Healthy Hunger-Free Kids Act of 2010, which created new standards for school and early child care nutrition. The policy contributed to a 33% drop in proportion of poor quality meals served at schools over the last 13 years.
The Healthy Hunger-Free Kids Act also resulted in highly equitable changes across the board, with the nutritional improvements coming from school meals being on par across ethnicity, education, and household income.
The biggest health challenge today is unequal access to nutrition. 2 billion people aren’t getting enough nutrients to reach their full potential to fight disease.The problem is “hidden hunger” a chronic lack of vitamins, minerals and micronutrients only whole foods can deliver pic.twitter.com/eL2TaQKnHi
In contrast, other food sources had “significant disparities” when it came to improvements in quality across these different demographics.
While it’s great that we know where the most nutritious food can come from, it should be noted that just nine percent of all calories consumed by children in that time period came from schools. With the COVID-19 pandemic raging on, it’s likely that number has even been lower in more recent years.
The study overall found that across the United States, all major food sources could improve on the nutritional quality of their meals, and special attention needs to be given to the equity of how the food is bettered.
The United States currently requires foods that contain eight different major allergens to be labeled with a warning for those who may react to them. These include tree nuts, peanuts, soy, wheat, milk/dairy, fish, shellfish, and eggs.
Soon, the country will also be adding sesame, the ninth most allergenic food source in the United States, as the ninth major allergen to require those warnings.
Sesame’s updated status comes with passage of the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act in the U.S. House of Representatives on April 14th. The Senate already passed the bill back in March, meaning it now heads to President Biden’s desk. According to Allergic Living, the President is expected to sign the legislation into law.
The USA is not the first country to add sesame as an allergen, as the EU, Australia/New Zealand, and several other countries already do so. However, this represents a major step forward in getting more awareness around these lesser known food allergens and making sure consumers are aware if a product contains something they could react to.
As part of the FASTER Act legislation, the FDA will also begin developing and implementing a risk-based model for establishing other food allergens that may also be labeled in the future. Some of the other common food sources this might pertain to in the future would be celery, mustard, or sulfites.
The Secretary of Health and Human Service has 18 months to work on this, as well as reporting on potential therapeutics that could treat allergens and ways to help prevent their onset.
Congress’s passing of the FASTER Act marks some of the biggest food safety legislation enacted since 2011, when President Barack Obama signed the Food Safety and Modernization Act (FSMA) into law.