Posts Tagged life

Cash-Strapped States Can’t Cut It

Bottle tax: Nothing new there. Sale-priced cases of bottled water get a steep return policy as each bottle adds a little more to the state coffers. Maybe someone should go through home recycling bins and see what a good job the plastic water drinkers are doing about recycling. They don’t even get the nickel back!

What about the person who walks into a bagel shop and wants the bagel to go, but “please cut it first.” No problem: There’s a tax for that! Yes, New York legislators (AKA, Albany) have figured out a way to add more dough to the tax pile. A whole bagel is only free of excise if you take it to go. If you’re thinking a bagel, a schmear, and some wi-fi, you’re adding money to the limited state coffers. BTW, sliced loaves of bakery bread are free of this extra change charge; at least for now!

How else is everyone coping? Lots of small restaurants, which are struggling considerably during this personal cash-strapped economic doom and gloom, are posting signs that the days of credit cards are over. Cash only, please. That’s an easy one to get. Small businesses wind up giving away huge chunks of money to credit card companies. This is their private crusade. Consumers can find their local ATM branch (otherwise, the “other” bank will add insult to injury) and get cash to help the small guy stay in business.

In a city like New York, cash only has been a common refuge for many small businesses over the years, not just now during this latest downturn. Often the surprise of no credit cards comes at the end of the meal when the bill is stamped, Cash Only. Nothing new with the policy just the increased prevalence!

Let’s think about some other taxes we can help states implement:

–One that would have an immediate following is the sit tax as in, hey, you’ve been sitting at that table too long, and I have nowhere to sit and eat lunch. Unplug and go or cough up $10. That has real possibilities.

–How about charging people for sticking their fingers in the olives at the olive bar, double-dipping at the chip and guacamole taste platter, or ignoring the clean implement pile and tossing the used toothpick on the platter instead of the trash can? Maybe a tasting fee with a little napkin might help the store avoid the health police.

The free lunch is over. Slicing my bagel, seriously, do you just have a plastic knife?1-2-berkel-mb-p-24-countertop-bread-slicer

Hard times. Thanks, Dickens.

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Competition Makes Business

A single good idea often sits alone, but invite a competitor to the arena and things can change. Look at how smart Starbucks was when they scouted out locations. They applied real estate models to determine which corners would explode with customers and create long lines. In many cities, vacant nearby spaces quickly became rival coffee shops. Why not! If the coffee shop explosion proved anything, then the old maxim, competition makes business applies to the current turf wars.

Yes, the explosion of truck-based food emporiums has been a major draw for many cities this summer. Even Chicago which has been happy with its red hot concessions now has an ordinance up for discussion. Food trucks may become a reality for that food-obsessed environ, but why are they waiting til the snow is piled up?

This past week Washington DC showed its appreciation for the lobster truck. After numerous delays, the Brooklyn business, the Red Hook Lobster Pound Truck, finally opened the flood gates of just arrived, trucked-in Maine lobster. Long lines were de norm but complaints were few. Anything beat the constant litany of discussions about the oppressive summer heat.redhook-header

With good news, sometimes chaos follow. It seems truck turf wars have become a problem in some locations. What happens when a lunchtime truck regularly sits on a set location? Is there truck etiquette for the newbie to move away from the spot or is this new gold rush location logic taking over? According to a recent post about such an event in New York, prime real estate proves to be prime real estate.

Remember the old days, OK just a year or so ago, when the main street food option was a hot dog or ice cream stand. That has changed considerably with the broad range of gourmet offerings and the ability to be on the move. Twitter feeds make it easy for the truck food fairs to join “hot” neighborhoods at varying times of the day. Why be in the middle of DC when the action later in the afternoon has shifted corridors? Tweets make it all happen and alert everyone to the where.

Lots of company; lots of competition. Lunch never has to be boring again. So many food options. So many spots.

Tweet.

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Hate to Ruin the August Vibe: Fix School Lunches Now

Right after I extolled the virtues of the month of August, reality set in. Yes, it’s true as we move into the second part of the month and approach Labor Day, we need to focus on some unresolved issues from the past year, especially the past school year. With many school systems ready to open the floodgates to youngsters who still want to spend their days at the pool, it’s time to revisit the big unfinished business from last year.

Not everyone has been on summer break as one of the champions of the need to make changes to school lunches has been vocal and focused on the topic all summer. That’s First Lady Michelle Obama who ended the school year with a chef-focused White House event and continued to focus her message on the importance of eating healthy. Many food industry leaders went back to their own kitchens and communities and rounded up the necessary funds and personnel to impact either a single school or work directly with a selected school system. Many such programs are in place and set for the new school year.

Also in the good news department is the recent Senate passage of the Child Nutrition Reauthorization Bill which may or may not survive House debate. With added funds over 10 years, schools will be able to improve the school cafeteria situation and have better control over food safety issues.

Now let me talk about faint praise as the large dollar infusion, $4.5 billion over 10 years roughly translates to 6, yes, 6, additional cents per lunch preparation. Ludicrous, I say. Schools are operating on limited funding in the first place and now we are giving them additional guidelines to follow and increasing the individual spending by only 6 cents! Did I mention that food costs are already going up and that should continue as the weather of extreme heat and drought have played a rough card for growers. Six cents!

Schools that are without the appropriate funds and communities without the ability to implement changes need parental and restaurant involvement to insure change and secure the health and well-being of our students. We can no longer just nod at the school food programs and say they need to be changed. Instead we as individuals need to get involved and make districts hear that they cannot feed youngsters a double helping of pizza daily. The obesity problem does not always start at home. School lunch programs especially for individuals who receive breakfast and lunch assistance need to recognize that good eating can additionally be taught in the school cafeteria.

As for individual lunches that parents pack, it takes just a few extra minutes to cut up the celery and carrots or add an apple to the box. Skip the chocolate milk and go for the mini reusable water container. If it’s a sandwich consider bread with fiber and if the youngster needs gluten-free, G-F food, make certain that everyone has a clear understanding of the dangers of contamination and cross-contamination.

Businesses are getting involved, too. Whole Foods has an initiative, The Great American Salad Bar Project, to get more salad bars in schools.  The donation-based program is an easy way for everyone to participate in creating a better lunch program with healthier, fresher foods. saladbar

All these strategies together may solve one of the heaviest weights on future generations. Start the school year right and save a life.

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Manager Mayhem: Restaurants

What exactly is the role of a restaurant manager? Is this the person locked in the office doing paperwork or the one walking the room making certain everything is going smoothly? I prefer the latter, the hands-on one. Office work needs to be done, charts need to be filled out but the floor manager, the one on duty, needs to be focused on the room. One can learn a lot by reading faces and listening to guests prior to an explosion of chaos.

When you witness a restaurant stuck in place, when nothing is operating in a timely manner, you wonder who’s in charge. Anyone? Having just barely survived such a situation, I think it’s important to go over what happened and why it all could have been avoided. First, the good news: The restaurant was packed. Now the more critical piece of info: Orders were taken, but then little else happened. It was odd that dinner salads arrived before appetizers which were ordered almost immediately upon being seated.

The waitress performance began at that point. Are the appetizers in process, we asked? A grimace, a murmured “yes,” and a quick exit. Probably been a good time to seek out the manager. The troops were getting restless. Everyone. Should the manager be visible and notice a table’s frustration or should the meal go from bad to worse before a managerial introduction?

Only two people of a party of six ordered meals that had accompanying salads. Tick, tock, more time elapsed. Some sweet water server kept appearing and doing his job, but the slow-mo process had the apps arrive after about an additional 35 minutes. Nothing complicated; nothing that takes time to get off the line. Again, should have tracked down the manager.waterglass

This is where restaurant dining gets confusing. Had the manager stepped out from the bar area and surveyed the dining room, he might have saved a lot of money that evening. Only when our dinners arrived–did I mention they were cold–that we had the table meet and greet. When we finally were able to locate the waitress and tell her that the food was inedible, did she say anything. “I’ll get the manager,” was her response.

We were tired, cranky, and hungry. OK, frustrated, too, but it was now too late to want to put ourselves through another round of ordering. Time to leave. The manager’s visit included the sentence, “You were one of about 70 complaints I received this evening.” Costly, disappointing performance. I believe there were steps that could have been taken to have prevented the complete meltdown.

Comping dinners is an easy solution. The restaurant lost a lot of money the other night and gave guests little reason to consider returning. Talking to the kitchen staff the next day, of course, has some value, but being a visible manager could have saved a lot of confusion.

Let me revisit an important restaurant mantra: It all starts and stops with training. Training at every level. The wait staff was ill-prepared to deal with the disappointed guests, and the restaurant itself was better at pouring water than anything else. Time to start at Square One and make the experience operational.

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It’s Memorial Day

Take a moment and remember what the name means.

Way more than just the start of the summer season.

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Killing High Fructose

index_mainphotoIt was a big announcement, and one we were happy to welcome. Likely one that will be widely imitated as no food processor wants to be the evil king. We’re talking high fructose corn syrup–HFCS–the evil darling of so many products. It’s what creates flavor for many foods. It’s the sweet we’ve become used to or maybe the reason we crave a sweet taste. Or maybe one of the primary factors contributing to obesity.

What happens when it goes; when a company decides to step up to the plate and eliminate HFCS?

Some people protest and say the product no longer tastes right. Some notice little difference. Where will you straddle? The company of most recent note is Hunt’s which just announced no more. No more HFCS! That’s big news for people who like their Hunt’s Ketchup. Perfect timing at the beginning of the summer grilling and picnic season.

This health-conscious approach and smart business decision is sure to be imitated by competitors at every price point. You won’t miss the HFCS; they replaced it with the natural sweetener: Sugar. As consumers we are becoming ever more vigilant in our search for fewer ingredients and natural solutions to items we learn have health-negative effects. It all starts with a perfect tomato; it’s not about a long list of ingredients.

As for HFCS–who needs it? We don’t!

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Some New Foods

We’ve come a long way from the individual Chiclet universe of gum products. We have chewing gums with all types of claims from whitening our teeth to exploding in our mouths. My new favorite is from Trident: Trident Layers. It says the product has Real Fruit Flavors; it does. The Wild Strawberry+Tangy Citrus has a great flavor profile that definitely lasts through a rigorous tennis match. Did I mention that the bubbles are impressive, too!

Now there’s still another chewing gum innovation. Did you ever realize there could be so many options. How about a gum that doesn’t just combine flavors but changes flavor somewhere in the middle of its lifecycle. That would be the new Stride Shift. Maybe gum sales are at their peak as dieters learned a long time ago, that little chewing sensation action keeps you from eating the large snack!

Kraft, the company that has the Shift gum innovation, has applied a similar new flavor technology to the world of cough drops with its new Halls Refresh 2 in 1. You have the soothing lemon flavor your throat appreciates sprinkled with a a taste of raspberry to soften the power of a Halls!

Another fun snack approach and perfect for school lunch boxes and breaks between after-school activities comes from the Crispy Green people. The new Fruitzio flavors, Apricot and Peach easily mimic the real fruit taste. We’re talking about a good sized bag that has just 100 calories! Freeze-dried fruit tastes good without having the sugar problem and calories associated with dried fruits. These new packs taste like their counterpart fruits and are made with cane sugar, the new wonder sugar that is making headway in more products. I really like the peach pack and did I mention an additional plus: Gluten-Free.IMG00826

This category of foods has just taken off. Expect explosive taste results!

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Nuts to You/Us

IMG00824Those teeny tiny handfuls of nuts with the good antioxidant characteristics have not been doing the trick. We enjoyed the product and even thought we were lowering cholesterol fears, but no, not enough.

The news, from California’s Loma Linda University’s Department of Nutrition with funding from the Tree Nut Council, is excellent: Grab a second handful, and you’ll be doing yourself a bigger favor. You’ll love the taste and at the same time you’ll see an improvement in heart-healthy benefits. None of the individuals in the study were taking cholesterol-lowering medicines but if they had high cholesterol, their numbers dropped.

Let’s look at the much maligned Macadamia or similarly, the Pistachio. Both are popular in the Atkins diet universe, but often denigrated as nuts you should avoid. Maybe not; these tree nuts do the same cholesterol and triglyceride lowering as their faithful companions.

What about the lowly peanut that is banished from most pre-school lunch boxes and many school cafeteria but certainly not at the ballpark. As long as you are not allergic, you can benefit from ingesting peanuts for their positive heart healthy ways.

Before you finish a container of nuts, remember that a little more than 2 ounces were given to subjects in this study and that amount lowered cholesterol levels by over 5%. Another takeaway is that the results did not apply to individuals who were considered obese. The nuts did not do the trick! Nor did a smaller helping of nuts lower cholesterol as much as grabbing that second handful!

Of course, we can overdo the nut-eating scenario, but we can help our hearts by not cutting them out of our diets! You’ll be surprised how many nuts are in two ounces! Get out the measuring cup and do your heart a favor!

Definite news to digest.

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Health Food/Food for Health

I love days when everything in the health news department affirms much of my thinking. Today was certainly one of those days. Here are three beauties to ponder:

Coffee. I am always on the lookout for the latest positive news about coffee and its potential health benefits. A meta analysis was conducted by researchers at Harvard’s School of Public Health examining over 700,000 people who are coffee drinkers. They found that having more than six, yes, six 8-oz cups of coffee daily, did not boost the likelihood of getting colon cancer. They found the same effect from soda drinking, but we need to think about the sugar-laden drinks as causing other problems such as obesity. Now the tea drinkers did not receive as big a boost in the clean health department. The jury is still a little unclear on this one. Coffee and soda drinks did not yield an increase in colon cancer.

Dark chocolate. As readers of this blog know, I have a special warm spot for news about dark chocolate. Today’s report from Johns Hopkins University finds that a compound in dark chocolate may protect the brain after a stroke by shielding the nerves from further damage. Researchers hope that this particular property may someday be used to protect people against strokes. So a simple translation means eat and enjoy dark chocolate while at the same time you are insulating yourself from the dangers of getting a stroke. We’ve recognized the heart healthy chocolate benefits so this further validates additional benefit from a little sweet.see's

Vitamin D. So much has been written about the vitamins lately and Vitamin D was last year’s attention-grabbing darling as so many people were all of a sudden diagnosed with a D deficiency. Could it be that we are so dedicated to our sunscreen regimen that the sun has no chance to give us its beneficial D attributes? Now that millions have been told to take Vitamin D, this particular study from the Cleveland Clinic says the optimal time to take this vitamin is with your biggest meal of the day. Figure out that simple calculation and pop your D to protect yourself. It will make a major difference.

Keep in mind that this week, May 9-15, is Food Allergy Awareness Week.

Nothing complex about any of these reports, but they are all simple information solutions to improve our overall health.

Settle in with a hot brew and a piece of wonderful dark chocolate, and don’t forget to include your D with whatever meal has the most calories. We can enjoy ourselves and impact our health.

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Is Chocolate the Cure?

Sometimes a study comes out that leaves one with the question: What is the cause and the effect? That sentiment is definitely true with the latest chocolate study. They studied the relationship between chocolate and depression. Are those who are depressed more likely to consume more chocolate or does chocolate consumption contribute to depression?

It doesn’t take too long to scan thru my archives to see how I feel about chocolate. Yes, I enjoy chocolate, especially dark chocolate, for its taste and its health benefits. I know plenty of people who have a mini square as a dessert and are good to go. They are not solving issues of depression; rather treating themselves to a taste they enjoy and appreciate. The mini-square bars have had their own revolution of late as consumer check-out lanes at markets are often filled with the little bites of pleasure. Hey, they don’t cost that much. It’s a simple, satisfying reward. After all, we are the grab-and- go society and what could be better at instant gratification than the mini!51u2Li81GxL._SL500_SS100_

Now the depression issue. Which came first the chicken or the egg? If you’re depressed, a little bite of chocolate or many such bites may help. Assume you are doing something more medically sound for the depression anyway so this is just a mini stop. If you are not depressed, doubt how chocolate could cause it. Wait, maybe if you take in too much chocolate, you’ll gain weight and then become depressed. Apples and oranges.

Different issues. Go for the little square. It won’t hurt.

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