Teachers in Arizona have voted to participate in a statewide walkout next Thursday. The move, which will include calls for higher pay and better school funding, follows similar protests in other states.
Fazoli's was struggling when Carl Howard took over as CEO a decade ago and he oversaw several years of downsizing. Now the 220-unit chain has launched a turnaround effort that includes restaurant remodels, menu improvements and mobile ordering, and it's growing again with nine new eateries that opened last year and six more planned for 2018.
Chef Staffan Terje crafts eight to ten different pastas each night at San Francisco's Perbacco, including agnolotti dal plin stuffed with rabbit, veal, pork and Savoy cabbage. He uses durum hard wheat for extruded pasta and soft wheat flour for egg-based rolled pasta dough, sourcing all of his organic flour from a small mill in Italy.
Barbecue chain Famous Dave's has introduced a revamped menu and remodeled look at its Coon Rapids, Minn., restaurant, with features designed to raise the energy level. The menu includes 23 new items, and the restaurant's central bar is surrounded by 15 televisions and a marquee that proclaims "America's Best Ribs."
A small restaurant kitchen makes room for more tables in the front of the house and forces cooks to become more efficient, chefs said. "You don't use as much energy if you can just grab things, if you don't have to run to everything," said chef Chris Ono, who moved from the large kitchen at Eleven Madison Park in New York City to a 170-square-foot space at Esters Wine Shop & Bar in Santa Monica, Calif.
Students in a West Virginia school district have access to late breakfasts, a move that has helped boost participation, says State Nutrition Director of the Year Tiffany Curran. She notes that the approach has been particularly successful among middle- and high-school students.
School nutrition professionals in a Texas district plan to use vegetables from a community garden in school meals. The first harvest, which could include bell peppers, green beans and purple whole peas, is expected to be ready during the next school year.
The rate of California children ages 2 to 11 who drank at least one sugar-sweetened beverage daily rose from 25.9% in 2009 to 30.9% in 2013-14, according to a UCLA Center for Health Policy Research report. Researchers also found that daily sugary drink intake was highest among those in San Bernardino and lowest among those in San Diego.
Leftover braising liquid makes for a quick and delicious soup base and can add flavor to rice, beans or lentils when used to cook them instead of water, writes Carey Polis. Split peas benefit from meatier liquids, lentils from salty ones and rice from lightly flavored or diluted braising liquid.
Bakers in Madrid are spearheading a revolution in bread making with rustic, long-fermented loaves that signal a return to Spain's tradition of artisan baking. Popular bakery Panic serves up dark, sour Spanish loaves while the bakers of La Miguina make fermented breads such as pan de maiz.
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