No one can be immune to the messages about food shortages or food deserts. A full range of food topics have managed to become front page news including problems with our food supply and food safety issues. Whether we are talking about obesity and its impact on the health of the nation or the lack of uniformity or good decision-making in our school lunch programs, we are talking food. Hunger statistics are staggering when we put these figures up against the placard that reads “World’s Greatest Nation.” Should there be millions of Americans in the bread line? These are food issues that affect everyone.
Solutions seem to be as prolific as the number of individuals offering advice. Now there is a strategy that everyone can employ and use wisely. Tomorrow, October 24 is the 1st National Food Day. What does that phrase really mean? In its most simple terms, it means, that there will be an emphasis on food issues throughout the country. Most cities have signed on with some sort of program and chefs, of course, are playing a significant role in the program.
What about the individual response? Yes, we can all get involved and do something. One day can make a difference. Support your local farmer. There are still plenty of farmstand markets bringing in the best of fall fruits and vegetables. In some communities, individuals are helping plant a school garden so that young children can 
benefit from what is truly fresh. Restaurants are having a large variety of programs to bring in individuals and demonstrate how we can all pitch in and make a difference. Find a sustainable food project in your community and participate.
Yes, everyday can be a food day, but sometimes we need to pull back and think about how we can help others and create a stronger, better, more harmonious approach to food issues. We can be a healthy nation.
half-priced wine nights (mostly Mondays or Tuesdays), and kids eat free nights are commonplace at a growing list of restaurant price points. Again, not every restaurant will follow the Monday-Tuesday light night concept, but those traditionally are good nights to secure restaurant deals.
Every time we see little glimmers of strength in the economy, we are bombarded with a piece of information that makes us question if the news holds true for the restaurant industry. With so many restaurants tweaking their menus and adding small plates for guests to share and help diners reduce the cash outlay, something still is amiss. The same goes for wines as so many restaurants have half-priced wine bottle nights and more restaurants are doing mini pours to encourage wine purchases rather than have guests skip the beverage all together. All these food and beverage promotions are in place for a reason: A financial one.
