Lawmakers in Washington, D.C., did not reach an agreement over the weekend to reopen the federal government. Some experts say a short-term government shutdown likely will not affect education on a broad scale, but a longer shutdown could have implications for Head Start, Impact Aid and some higher-education programs.
Panera Bread has petitioned the Food and Drug Administration to create a definition for the egg, a move that comes as the chain debuts a new line of egg-based breakfast sandwiches. The sandwiches will be made with "freshly prepared, cracked shell eggs" rather than egg products made with additives, the company said.
Master chef and French cuisine pioneer Paul Bocuse died Saturday at the age of 91. His L'Auberge du Pont de Collonges in France has held three Michelin stars since 1965, and Bocuse combined his culinary skills and business acumen to create an international restaurant presence.
Cutting-edge technology strategies in the food and beverage space were on display at the National Retail Federation's Big Show last week, including Treasury Wine Estates' digital sales program. Stonewall Kitchen's use of artificial intelligence to boost sales and Total Wine & More's use of in-store video and digital signage were also featured.
Food writers Pete Wells and Hannah Goldfield dish on what it takes to be an effective restaurant critic and how things are changing in an age when anonymity is all but impossible. "Service has just gotten better across the board. Part of that is an emphasis on hospitality and part is also symptomatic of the Yelp era," Goldfield said.
Washington, D.C.-based Farmers Restaurant Group has grown to include seven Founding Farmers restaurants and a distillery that source most of their ingredients from family-owned farms and food producers. The North Dakota Farmers Union founded the restaurant group, and the union's 47,000 members own the group along with restaurateurs Dan Simons and Mike Vucurevich.
Students enrolled in the North Dakota State College of Science's culinary arts program recently worked alongside school nutrition professionals at an area high school through the Chefs Move to Schools program. The students learned to prepare a meal that met federal nutrition standards.
A program that supplied free meals to students in a Louisiana school district has reduced expenses by about $70,000 through reimbursements from the state. School officials, who expected to save about $25,000, are exploring ways to expand the program.
Students at an elementary school in Illinois are practicing mindfulness as part of a pilot program. Students who are having a difficult time at school are referred to a "mindfulness room," and school officials hope the approach will help reduce student suspensions.
Italian cafes continue to make cappuccino out of barley after starting the practice out of necessity in the 1930s and 1940s and keeping the drinks on menus due to flavor, writes Prathap Nair. Young Italians have discovered caffe d'orzo and recently started seeking it out, prompting new variations on the classic drink.
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