Healthy eating tips: How to eat healthy without cooking - Deseret News

Eating healthy when you’re constantly on-the-go and don’t have a lot of time to cook can be hard, but it’s not impossible. Here’s how to eat healthy without having to turn on a single stovetop burner or oven.

General tips for eating healthy without cooking

Buy pre-cut produce

However, this does require you to rethink some of your assumptions. Uncut vegetables tend to be cheaper than pre-cut vegetables, but the question is: is the return you get from spending a little more for convenience worth it to you? If the convenience of buying pre-cut produce gives you more time and less headaches, then the price might be worth it. (As a side note — if you’re cooking for just one, this might be how you finally stop wasting food).

Keep in mind that pre-cut produce also typically does not last as long.

Focus on whole grains

Nowadays, there are a lot of options of frozen whole grains, like frozen quinoa with vegetables or frozen brown rice. Getting a couple packages of those can help you to stay on track with easy meals.

Pick a couple proteins

We live in a day and age where you can buy already cooked proteins like deli meat (go nitrate-free) or pre-cooked beans and lentils. Getting a couple pre-cooked proteins that you can use throughout the week will help you stay on track.

Follow a formula

Once you develop a formula like whole grain + two vegetables + one protein + sauce or sprinkle of cheese, that can make this type of eating easy and accessible.

Specific meal ideas for a week

Let’s talk specifics. Healthy eating is characterized as a diet rich in vegetables, fruits, whole grains and lean proteins. Here’s an example of what you can buy for a week that will help you make quick healthy meals:

• Cooked rotisserie chicken. If you go to Sprouts, you can even get the already shredded chicken.
• Microwaveable lentils or pre-made lentils (shout-out to Trader Joe’s).
• Frozen brown rice (yet again — shout-out to Trader Joe’s).
• Canned beans (low sodium might be the move here).
• Pre-cut carrots and celery.
• Hummus.
• Frozen vegetables.
• Pre-cut fruit.
• Oatmeal packets.
• Bagged salad mix.

What meals can you make with these ingredients?

• Breakfast: Fruit and oatmeal.
• Lunch: Either lentils and rice or beans and rice. Serve with carrots and celery or bagged salad mix.
• Dinner: Chicken with rice and frozen vegetables (heat up in the microwave). You can add whatever sauce you want to this.

While this does seem repetitive (because it is), you can vary the vegetable type and add different sauces to make each meal seem different.

Adblock test (Why?)

Healthy eating tips: How to eat healthy without cooking - Deseret News
Read More

The Best Places To Eat And Drink In San Diego Right Now - Forbes

Conservatives eat meat, Quebec solidaire voters ride the bus: study - CJAD 800 (iHeartRadio)

Éric Duhaime's supporters eat a lot of meat, those of the CAQ prefer to travel by car, while the Quebec solidaire faithful are more apt to be eco-conscious.

These are some of the findings of a study by researchers from the Leadership Chair in Digital Social Science Education at Université Laval, who created the Datagotchi application.

If the climate issue has become an unavoidable theme in the election campaign, the importance that voters give it varies greatly depending on the party they vote for.

For example, Datagotchi, an application that uses algorithms to survey political preferences, asked its users about how to get around.

"What mode of transportation do you use most regularly?" the app asked.

Among the six answer choices were three "green" modes of transportation, walking, biking, and public transit, and three "less green" modes of transportation, driving a car, sport utility vehicle (SUV), and motorcycle.

"Green" transportation is used by 48 per cent of QS supporters, 31 per cent of QLP supporters, 30 per cent of PQ supporters, 14 per cent of CAQites and 11 per cent of Conservatives.

"Not surprisingly, the data is reflected in the political offer of the various parties," said Alexandre Gajevic Sayegh, a specialist in climate issues and assistant professor in the Department of Political Science at Laval University.

"We see that only 14 per cent of the CAQ electorate takes green transportation, so we understand why they are so insistent on road projects, such as the third link, for example, and why we don't see a willingness to have strong eco-tax measures," said Gajevic Sayegh. "We also understand why, to some extent, the CAQ and the Conservative Party have labelled eco-fiscal measures as punitive measures, rather than discouraging polluting behaviour."

This broad contrast between the behaviours of QS and CPQ supporters is also present in other data from the Datagotchi application that relate to the environment and the climate crisis.

For example, a similar analysis was conducted regarding eating habits. CPQ supporters are by far the most frequent consumers of meat, followed by CAQ supporters, Liberal Party of Quebec (PLQ) faithful, Parti Québécois and Québec solidaire (QS), according to Datagotchi.

For example, 45 per cent of PLQ supporters "eat meat once a day or more", while only 16 per cent of Québec solidaire supporters do so.

QS also has the highest proportion of vegetarians, with 17 per cent, ahead of the PLQ at 7 per cent and the PQ at 6 per cent, while the CAQ and CPQ are equal with 4 per cent of supporters who do not eat meat at all.

Citizens who use the Datagotchi application are asked to complete online questionnaires and provide details about their preferences and lifestyle habits.

With a name inspired by Tamagotchi, the popular game of the 90s, the application tries to guess which party they plan to vote for in the Oct. 3 provincial election by analyzing their lifestyle habits.

If it is wrong, you can then indicate the correct answer, allowing the algorithm to improve.

The answers to the questionnaires on eating habits and modes of transportation used come from participants who have declared which party they will vote for. These responses are not predictions but statements.

The sample of 1,500 respondents was weighted on socio-demographic variables (age, gender) to ensure representativeness.

"The sample is very representative, it is a fairly strong sample of respondents for Quebec, so it is reliable data," said Gajevic Sayegh.

TOLERANCE FOR CLIMATE MARCH VARIED

Researchers at Laval University's Leadership Chair in Digital Social Science Education, who created the Datagotchi application, also used traditional polls to find out the opinions of supporters of different political parties regarding the environment.

They asked 1,500 respondents how far they would be willing to tolerate "a climate march" as a political action "to advance the climate cause."

At over 62 per cent, QS supporters are the most "tolerant" of this type of demonstration, followed by those of the PQ. Duhaime's party is in third place, with 45 per cent, ahead of the PLQ and the CAQ for its "great tolerance" towards the "climate march".

The tolerance of the Conservatives' demonstrations can probably be explained by "the libertarian leanings of the leader," according to Gajevic Sayegh. "There is still 20 per cent of conservatives who are not tolerant at all, and it is the same thing we see with the CAQ and the Liberals."

The Laval University Research Chair also realized that eco-anxiety is not shared by all groups of supporters.

In order to determine the level of eco-anxiety of individuals, they asked participants if they believe that climate change is a threat to their lives, if a major ecological disaster will happen soon or if climate change will lead to the end of humanity.

About 55 per cent of Québec solidaire supporters fall into the "very eco-anxious" category. Between 33 per cent and 36 per cent of PQ, PLQ and CAQ supporters fall into this category. Only 10 per cent of Duhaime's supporters are very "eco-anxious."

"In the CPQ we see that 70 per cent of the electorate says they are not eco-anxious at all. This may mean that it is an electorate that does not have much concern for the climate crisis because, in principle, we should have a certain level of anxiety if we understand well what the climate crisis is. These numbers are still worrisome," said Gajevic Sayegh.

According to the Leadership Chair in Digital Social Science Education (CLESSN) at Laval University, less than three weeks after its launch, more than 70,000 Quebecers have used Datagotchi, "allowing the algorithm to now offer predictions with a remarkably low margin of error," according to CLESSN researchers.

This report by The Canadian Press was first published in French on Sept. 29, 2022. 

Adblock test (Why?)

Conservatives eat meat, Quebec solidaire voters ride the bus: study - CJAD 800 (iHeartRadio)
Read More

Let’s Eat: Dawson General Store - Tbnewswatch.com

Dawson General Store is an outstanding oasis for weary travellers, locals, and campers alike. People stopping by for a few essentials will be pleasantly surprised by the wide array of products and homemade eats available.

The building, located at the intersection of Highway 102 and Mapleward Road about 10 kilometres west of Thunder Bay, has been a familiar sight for a least 40 years, with various names and ownership over the decades.

The new owners, who started Dawson General Store in 2021, are a family looking to recreate the warmth and personality of a reliable local general store. I spoke with Nancy and Mike, who are two of the four current owners, along with their sister Jessica and their dad, Mike Sr.

It was their dad’s idea to start the store, inspired by outpost-style general stores like Ryden’s: family-owned, and largely staffed by relatives, showcasing unique and high quality local goods as well as all the essentials.

Over 60 local vendors are represented in the retail store, and they utilize a local meat supplier, local vegetable growers and even local flour producers in their kitchen.  

“That’s what inspired the name too, Dawson General for the store,” Nancy explained. “It was familiar and familial. Comfortable. We wanted the people in the area to think of it as a place that’s always been there.”

“When you see ‘General Store’ you know you can pop in for a roll of tape, or if you need Pepto Bismol, we’ve got that. We have a hardware section with motor oil and those sorts of things, so whatever you need, you don’t need to drive into town – we’ve probably got it here.”

You may go in for a roll of tape, but you’ll likely come out with a large bag goodies. There’s a wide selection of in-house made delectables that are hard to resist.

“It’s not uncommon to have to run up to a customer and offer them a basket,” laughed Nancy.

The food selection at Dawson General Store is also likely to impress.

“All of our food is made in-house from scratch,” said Mike. “Nancy’s dill pickle pasta salad is becoming world famous. We make our own pizza and sauce with our own pizza dough, which is a 72-hour process. On occasions we do Sunday dinners out here. We have some smokers on site, so we do smoked ribs, brisket, we have that as well.”

“A lot of our customers are repeats. Once they’ve had our food they typically come back,” he added.

Nancy believes the reason for the repeat customers is in the one-of-a-kind family recipes.

“Most of our baking is from our mother’s recipes, you can’t just go somewhere else and get it,” she said. “Our fried chicken is made in a pressure fryer, a unique process compared to other places. It’s brined and it’s got a special dredge that makes it crispy.”

“A lot of folks will take the drive out. They’ll get the big cookies that they like, some of our chicken and a side of pasta salad because they’re not available anywhere else in town.” 

The Dawson General has also found a ready market among both campers and locals for its delivery service, available within a 19-minute radius of the store.

The service is appreciated by residents who are generally outside delivery limits for stores and restaurants in Thunder Bay, said Mike.

Demand has been high enough to plan for a kitchen expansion, which he predicts will begin in the spring of 2023.

The expansion will help the business serve more events and offer more frozen meals, including pizzas, he said.

Customers will also notice a facelift to the store’s gas pumps and canopy in the next 6 to 8 months.

The owners of Dawson General Store are living their dream of creating a welcoming, unique and widely loved family store. If you’re lucky enough to live nearby, you probably already know it’s special. If you haven’t experienced their offerings for yourself, it’s definitely worth the drive. 

Adblock test (Why?)

Let’s Eat: Dawson General Store - Tbnewswatch.com
Read More

London marathon: what to eat before, during and after the race - The Conversation Indonesia

After all the hours that have gone into training for a marathon, it would be a shame to fall at the last hurdle because you haven’t given your body the nutrients it needs.

Your body uses carbohydrates to fuel high-intensity exercise, including marathons. While the body stores some carbohydrate (in the form of glycogen) in the muscles and liver, unfortunately, it can’t store large amounts. So when we don’t have enough carbohydrate available to use as fuel during exercise, energy levels drop and we start to fatigue. During a marathon, this fatigue might take the form of heavy legs, or “hitting the wall”. It can also lead to low blood sugar, leaving you feeling light-headed and weak.

Hydration levels also will affect how you feel during the race and how well your body can cope with the race demands. Dehydration puts additional strain on your body, which makes racing feel harder, affects temperature regulation and contributes to fatigue.

Since no one wants to feel this way during a race they’ve spent months training for, it’s important to make sure you’re fuelling yourself properly – not just on race day, but in the days leading up to it, too.

Pre-race prep

Before the race, you need to have enough glycogen stored in your body.

One way to top up glycogen stores before the race is through “carb loading”. This doesn’t mean eating as many carbs as you can the night before a race. Rather, it means increasing the amount of carbs you eat about two days before the race.

A carbohydrate intake of 7-12g per kg of body weight in each 24-hour period is recommended. So each meal, try to eat slightly more carbohydrates than usual and include between two and three high-carb snacks between meals.

Pasta, rice, bagels, bread, potatoes and cereal are all great carbs to include in your meals. For snacks, try pancakes, bananas, rice cakes with jam or toast with honey. If you’re susceptible to an upset stomach, lower-fibre options, (such as white bread or pasta) may be helpful.

Staying hydrated in the days before the race is also important. An easy way to judge if you’re hydrated is to check the colour of your urine – it should be a pale straw colour. Check the weather as well. If it’s hot leading up to the race, you may need to drink more than you normally would to be hydrated.

Race day

On race day, make sure to arrive with a nutrition and hydration plan in place. On the days before the race, check what stops there are, and what each station will have. This will help you know what you’ll need to carry during the race. Ideally, use this plan in training to get your gut used to the amount and the types of carbohydrates you will consume during the race.

Race day starts with breakfast. This meal tops up your liver glycogen stores, which deplete overnight, and helps to control blood sugar levels. Aim to eat breakfast two to four hours before the race, and keep it high in carbohydrates and low in fat, fibre and protein to aid gut comfort. Toast with jam, cereal or a bagel with honey and a chopped banana are good options.

Being properly hydrated before the race begins is extremely important. oneinchpunch/ Shutterstock

Drink 5-7ml per kilogram of body mass of fluid three to four hours before the race starts. After you warm up have some more carbs to top up your fuel stores.

Since you’ll be running for more than two hours, you’ll still need to top up your glycogen stores during the marathon. Aim to consume 30-60g of carbohydrate per hour. While the body can use up to 90g of carbohydrate per hour during a marathon, you should only eat this amount if you’ve done it during training to avoid stomach problems.

Gels, chews, energy bars, bananas, jam sandwiches and sports drinks are all great carb sources to eat during the race. Make sure to only consume products you’ve had before to reduce potential gut discomfort. Consume fluid regularly throughout the race in small amounts. Take care not to over-consume fluids, as this can cause exercise-induced hyponatremia, a potentially life-threatening condition caused by low sodium levels in the blood.

Post-race recovery

Once you’ve celebrated crossing the finish line, it’s time for the recovery process to begin.

Start by replenishing both fluid and carbs. Often it can be hard to eat straight after a marathon, so liquid options might be better, such as a sports drink, smoothie, milkshake, or even yoghurt pouches. Milk is also an effective post-exercise re-hydration drink, which has the added benefit of containing protein. This helps with muscle growth and repair.

Your celebratory, post-race meal should be high in carbs and protein. In the four hours post-race aim to have 1-1.2g of carbs per kilogram of body weight each hour. Aim for 30-40g of protein to help your muscles recover. Though you might want to have some celebratory drinks, drinks with more than 4% alcohol content can negatively affect recovery.

To make sure all that hard training doesn’t go to waste, make sure to plan out your diet carefully in the days leading up to a marathon so you’re properly fuelled. And be sure to stick to familiar foods before and during race day to try to avoid any stomach problems that may jeopardise all your hard work.

Adblock test (Why?)

London marathon: what to eat before, during and after the race - The Conversation Indonesia
Read More

Termites Won't Eat French Fries But Will Eat the Container - Nerdist

Got termites? You better hope not, they’re a big pest and colonies can eat up to a pound of wood every day. The National Pest Management Association shares this and other terrifying facts as part of a series of public service announcements. One fun playlist is called “Will They Eat It?” and includes an overly enthusiastic host finding out what termites will and won’t eat. Despite the laugh track and sparkly set, it’s horrifying. In the video below, he just casually pours a whole cup full of termites into a glass tank containing a fast food meal, containers and all.

Though we don’t know the elapsed time, watching hundreds of creepy-crawly termites systematically munch their way through lunch is both gross and mesmerizing at the same time. They eat the entire paper bag, the burger, and the fry container, but leave the fries and straw behind. Most of the paper wrapper on the straw is still there too. Perhaps they don’t like plastic and it wasn’t worth the effort. But why skip the fries? Potatoes have cellulose after all, a termite’s favorite snack. Does the salt put them off? Should I coat my entire house in salt?  

Other entries in the Will They Eat It? playlist include money, shoes, and headphones. They’re all as interesting and horrible to watch. The PestWorld YouTube channel also includes PSAs about other pests like ticks, rats, bed bugs, cockroaches, and hornets. It’s a long list of gross things that could be in your house right now. There’s also fun crafts to do with kids, if that’s more your speed.

PestWorld

No matter how much you love fast food, watching a termite colony breeze through this meal may put you off burgers and fries for a bit. Combine that with the knowledge that termite colonies can clone themselves and your skin may begin to crawl. Hopefully that scurrying in the walls is just my imagination.

Melissa is Nerdist’s science & technology staff writer. She also moderates “science of” panels at conventions and co-hosts Star Warsologies, a podcast about science and Star Wars. Follow her on Twitter @melissatruth. 

Adblock test (Why?)

Termites Won't Eat French Fries But Will Eat the Container - Nerdist
Read More

Just Eat Takeaway Surges After Boosting Profit Outlook - BNN Bloomberg

(Bloomberg) --

Just Eat Takeaway.com NV’s shares soared after the company announced it expects to turn profitable this year, earlier than expected, after cutting expenses on delivery costs and operations.

Just Eat expects to generate positive adjusted earnings before interest, taxes, depreciation and amortization in the second half of this year, an improvement compared with an adjusted Ebitda loss of 134 million euros ($129 million) in the first half, the Amsterdam-based company said in a statement on Tuesday. 

The company, which had previously guided for a negative adjusted Ebitda margin, said it’s making improvements to the revenue and delivery costs it generates per order, and has been working on cutting other operating expenses. It said it expects to maintain positive adjusted Ebitda through next year. 

The stock rose 9.7% to 15.74 euros at 3:53 p.m. in Amsterdam trading. The shares had earlier gained as much as 11%, the biggest jump since Aug. 19. 

Read More: Just Eat Leads Food Delivery’s Stunning, Market-Beating Rally

The company is among a number of food-delivery stocks that have a made a comeback this quarter after the businesses, which have had to contend with a slowdown in growth after Covid-19 restrictions lifted, put more emphasis on reducing losses and improving their balance sheets. 

Just Eat lowered its expectations for its gross transaction value this year due to “uncertainty related to the impact of macroeconomic conditions and foreign exchange volatility” on its business. It now expects the gross transaction value to grow by low-single digits in 2022, compared to a previous expectation of mid-single-digit growth. 

Earlier this year, Just Eat agreed to sell its 33% stake in its Latin American joint venture iFood to Prosus NV for as much as 1.8 billion euros, a price below a previous offer the shares. It is also considering a partial or full sale of its Grubhub unit following criticism from investors that Just Eat was undervalued.

The company will provide a full update on the third quarter on Oct. 19.

What Bloomberg Intelligence Says:

Just Eat Takeaway.com’s (JET) surprise goal of returning to positive adjusted Ebitda in 2H is feasible and implies a 2022 loss at least 25% lower than consensus. That reflects management’s willingness to sacrifice growth, cutting this year’s guidance to low-single digits, in order to reach and sustain full-year Ebitda gains beyond 2023. Market exits and a vow to keep consumer fees relatively low may shield JET’s leading positions as rivals also need to increase prices to offset inflation.

Just Eat Early Profit Goal Feasible on Growth Sacrifice: React

--Diana Gomes, BI consumer analyst

(Updates with additional details throughout)

©2022 Bloomberg L.P.

Adblock test (Why?)

Just Eat Takeaway Surges After Boosting Profit Outlook - BNN Bloomberg
Read More

Where to eat and drink authentic Italian food in Vancouver - Vancouver Is Awesome

Like many native Italians, Vancouver's Ilaria Baldan is particular about how - and when - she drinks her coffee.

"I like my coffee short, and cappuccino before noon," Baldan tells V.I.A. over the phone. 

The specificity is no surprise; Lonely Planet calls Italy the "spiritual home" of coffee on the globe, and every religion has its dogmatic principles.

Baldan, who is the executive director of the Italian Chamber of Commerce in Canada - West (ICCC - West), hails from Venice, where, like in the rest of Italy, a cappucino is strictly a morning beverage, to be sipped while standing at the bar or perched at a tiny table. Those milky, sugary, giant portable cups of Starbucks at any hour of the day just aren't it for Italians.

Fortunately for Baldan, and anyone who wants to drink - or eat - like an Italian in Vancouver, the city offers an abundance of authentic experiences, from specialty grocery stores to gelato shops, restaurants, and, of course, caffes.

Where to get authentic Italian ingredients, dishes in Vancouver

To help locals and visitors alike, the ICCC - West has been compiling its Italian Food Map for Western Canada, featuring member restaurants and stores. Baldan notes that the map is a new project and locations are being added to help people find the products and dishes they crave.  

Those products can be as essential and familiar to all kinds of consumers, like olive oil - but not all bottles are created equal, cautions Baldan. 

When shopping at local stores, including ones that specialize in Italian products, like Bosa Foods, Baldan urges customers to look for some clues on the packaging that indicate it's an Italian item. First, check that it stipulates "extra virgin," she recommends, then, look for an indication the olives were sourced from Italy, as opposed to the olive oil merely being bottled in Italy. Some brands will even indicate what specific region in Italy the olives were grown, and those produced under strict monitoring will have a special demarcation, like the DOP or IGP logo. 

Head to the deli counter to talk with an expert about Italian cheese and meat and ideal pairings. Bosa Foods/Facebook

With a product so dominant in Italian households, like olive oil - "a thing we really cannot live without," describes Baldan - Italians can be choosy. Similarly, Baldan says home cooks of Italian heritage often seek out particular brands of dried pasta. "We're very picky," she explains. Sometimes product choices are fuelled by nostalgia or a sense of being back in Italy; for Baldan that's the Rio Mare brand of tinned fish, which for her is synonymous with summertime picnics at the shore in Venice. 

For lovers of Italian food who might hail from other shores, Vancouver's specialty markets offer a welcome level of expertise to help guide purchases like when you're assembling an Italian meat or cheese board. Head to the deli counter at Bosa's Vancouver stores if you're in search of top-quality imported Italian cheese; similarly, visits to the deli counter at Cioffi's or La Grotta del Formaggio will yield expert results. 

That interaction and the counter staff's ability to portion out your selections makes all the difference, explains Baldan, who points to "the fact that you can get the product fresh," and that "they're cutting the amount you want, like prosciutto." Those experts can offer advice on what to choose and what to pair it with, too. 

"People want to know where their food comes from, understand what's behind the products, try new things," adds Baldan. Keep an eye out, too, for stores that offer tastings of their products, which gives customers the opportunity to try new things. 

When it comes to restaurants, Baldan says she is often in search of a taste of home. Gelaterias like Passione are scooping up modern flavours made in the Italian tradition, like matcha, alongside hallmark staples such as stracciatella (milk with chocolate shavings) or fior di latte (milk, translated as "flower of milk"). A spot like Giovane Bacaro, whose name is the Venetian term for a bar, beckons with its classic spritz cocktails and cicchetti, a classic style of post-work small bites. 

And that coffee? Baldan recommends those in search of coffee the way she and many of her fellow Italians prefer can get a terrific short espresso in Vancouver at Sciué's caffe locations. Just don't forget to get that cappucino order in before noon. 

How to eat like an Italian in Vancouver 

Baldan curated her version of il pasto perfetto (the perfect meal) of authentic Italian fare in Vancouver, driven by her roots in the beautiful northeast city of Venice, presented in her own words.

Antipasto 1: Cicchetto with polenta and baccalà mantecato at Giovane Bacaro (salt cod with polenta)

Head to Bacaro in Vancouver for a traditional Venetian aperitivo dish like salt cod on polenta. Bacaro/Facebook

A “must” for a Venetian like me, reminds me of the aperitivo “in fondamenta” (which means along the side of the canals). Baccala` mantecato is usually what I asked my nonna to prepare for me when I went back to visit. Perfect with an Aperol spritz or with a Cynar spritz if you are feeling original, or a Gingerino if you are alcohol free. Bacaro was the first one in Vancouver to serve baccalà mantecato and I am forever grateful for that (as it is very difficult to make, and would not dare doing it myself).

Antipasto 2 : "Frico" at Carlino (a cheese and potato dish)

Something so niche you don’t even find it in Italy outside the borders of the region of Friuli Venezia Giulia (North East, border with Slovenia). I bet many Italians have no idea what it is either.

Primo: Spaghetti alla Busara at Casa Mia (Spaghetti with langoustines)

This is also something that reminds me of home and that I have never seen anywhere else in Vancouver before. Cantino do Spade is probably where I would be eating this dish if I were in Venice. The restaurant has been around since 1448!

Paired with: Gavi DOCG wine

This wine can be found exclusively at BiBo in Richmond, as the owner imports it directly from his hometown.

Dessert: Sfogliatella alla ricotta at D’Oro Gelato e Caffé (filled puff pastry)

Originally from Naples, simply delicious. Difficult mission to find a very good one in the Lower Mainland.

After dessert: Granita al caffé at Motoretta (icy, creamy treat)

And you are ready to board a ferry to Sicily.  

La Grande Festa: Gala to celebrate ICCC - West 

For another opportunity to honour Italian culture in Vancouver, the ICCC-West will celebrate its 30th anniversary with La Grande Festa,  a deluxe gala dinner that is open to its members, partners and the public. La Grande Festa takes place on Sept. 29, 2022 at 6 p.m. at Coast Coal Harbour Vancouver Hotel, with partial proceeds to benefit Variety - The Children’s Charity.

Gala tickets are available to purchase online or by phone at 604-682-1410.

Adblock test (Why?)

Where to eat and drink authentic Italian food in Vancouver - Vancouver Is Awesome
Read More

Let's eat! Ol' McDonald has a farm in Lavigne you can visit - Sudbury.com

Lisa McDonald and Jason Baumgartner had a dream of getting away from the hustle and bustle of big city life to focus on raising their two kids in greener pastures.

Those dreams were realized when Lisa turned her parents property in Lavigne into a full-scale produce farm three years ago.

The Old McDonald’s Family Farm, south on Highway 64 between Verner and Noelville, offers community-supported agriculture programs for families to buy into as well as harvest tours at this time of year.

“I was working as a general manager for Niagara Falls hotel and my husband was running a restaurant. I wanted a second child but no longer wanted 10-hour days. My parents had this property for eight years and so it all just clicked,” said Lisa McDonald.

The pesticide-free, community-supported agriculture program provides pre-purchased vegetables for families on a 14-week basis and reaches as far as North Bay and Sudbury.

The farm offers kale, carrots, beans and all kinds of other market goodies.  

Kohlrabi, also known as a “German turnip” is easy to grow in the Lavigne soil, as are swiss chard, tomatoes, cucumbers, baby carrots and peppers.

Lisa said this year green onions were mastered to ensure they are bunched together and grown more efficiently. 

The lettuce was also a huge success thanks to the installation of overhead irrigation and a caterpillar tunnel.

The bean and carrot crops were not abundant this year, but Lisa feels those are new challenges to tackle next spring.

In addition to vegetables, Lisa said they also harvested 160 chickens and sold off the birds in two batches this year.

Right now, produce season is wrapping up with a good old-fashioned cleaning of the fields to prepare for the fall fair and pumpkin patch festivities.

Every weekend from Oct. 1 to Oct. 23, Old McDonald’s Family Farm will offer a corn maze, pony rides, tractors, vendors and carnival snacks Saturday’s and Sunday’s.

The corn mazes are made out of a strong grass called grain sorghum.

There are chickens, ducks, rabbits and sheep for the young children to experience.

Sadly the pumpkins on site won’t be from Old McDonald’s this season.

Lisa McDonald said “our crop of pumpkins did not work after 2,000 transplants due to the nitrogen in the soil. We are bringing pumpkins this year and will try again next year.”

Next year, they are also hoping to incorporate some chef’s table events where Jason can put his chef’s papers and background in food and beverage to good use. 

Lisa said she also aspired to live off the land in a yurt with her partner Jason.

The farm might not exactly fit the bill, but they are living peacefully and learning a lot about the fertile lands of Lavigne along the way.

To plan an upcoming visit to the Old McDonald Family Farm for some harvest season fun during the month of October, visit OldMcdonaldsFamilyFarm.ca.

Visits to the patch are $10 for adults and $5 for children.

The farm is also on Facebook and Instagram.

It’s located at 140 Poirier Road between Verner and Noelville on Highway 64.  

Anastasia Rioux is a writer in Greater Sudbury. Let’s Eat! is made possible by our Community Leaders Program.

Adblock test (Why?)

Let's eat! Ol' McDonald has a farm in Lavigne you can visit - Sudbury.com
Read More

Fang '26: No, we don't need to know what you eat in a day - The Brown Daily Herald

The videos are all the same: A thin, conventionally attractive person poses in front of a mirror before the screen cuts to a beautifully staged bowl of oatmeal. The next shot is lunch, a colorful salad, and then dinner, a mix of grains and greens. Bonus points if “macros”— the grams of carbohydrates, protein and fat — are featured in the caption below.

I scrolled through dozens of these “What I Eat in a Day” posts on Instagram Reels during the pandemic, vicariously living the life of wealthy, 25-year-old health influencers. Everything seemed so clean, green and perfect. If only I could just eat oats and protein bars and go to the gym like them!

However, social media rarely shows the whole truth. In reality, the superficially healthy lifestyle promoted by social media's food influencers is hardly perfect. Although seemingly harmless and entertaining, “What I Eat in a Day” posts and the toxic diet culture ideals they perpetuate can lead to unrealistic health standards and potentially damaging consequences for viewers.

Seeing what someone else is eating naturally invites comparison between the viewer and the content creator’s diets. Constant comparison, especially when the creator’s diet is unattainable or unrealistic, may lead to dissatisfaction and lower self-esteem. Both factors have been linked to eating disorders and disordered eating habits.

Sarah Adler, a clinical psychologist and associate professor at Stanford University’s Department of Psychiatry, noted in a Huffington Post interview that “the visual image of a smaller-bodied person is enough to lead people to compare themselves to it. The human brain is hard-wired to make comparisons, regardless of how healthy or unhealthy our relationship is with food.” When social media’s definition of health is being thin and consuming green smoothies each day for breakfast, such comparisons can be particularly problematic, as each person’s nutritional needs are different.

Social media’s version of health also omits foods that carry cultural relevance for millions of people, as the vast majority of health influencers are white. The lack of representation of cultural foods can lead individuals to believe that those dishes are not part of a balanced diet, even when such foods are nutritionally valuable and help connect individuals to their familial histories and traditions.

Further, the authoritative voice many popular health influencers utilize when broadcasting nutritional advice contributes to a flawed cause-and-effect relationship between diet and physical appearance. When an influencer shows off a thin, toned body at the beginning of a meal plan post, it is insinuated that following the influencer’s diet plan will lead a person towards a conventionally attractive body type. This may lead individuals to replicate influencers’ diets at the cost of their own nutritional needs.

The science behind health and diet is complex, with much research still debating the relationship between diet, body type and health. What is clear, though, is that nutrition is highly individualized and cannot be easily copied and pasted from one person to another. People of different genders, ages, health backgrounds and social situations all have different needs when it comes to eating. “What I Eat in a Day” posts and social media health culture both disregard the complexity of these individual dietary needs and prescribe a one-size-fits-all treatment for health. These videos are not only unrealistic for those who cannot access the same food or lifestyle choices as social media health influencers, but are potentially physically and mentally harmful as well.

Perhaps the most concerning aspect of the recent proliferation of “What I Eat in a Day” videos is the lack of scientific research to back up the many promises of weight loss and growth of lean muscle mass they include. Even though a diet regimen may not be specifically promoted in “What I Eat in a Day” posts, titles such as “What I ate today to lose weight” followed by a paragraph of health advice naturally position content creators as the arbiter of nutritional information, even when the influencer is basing health advice on anecdotal evidence.

This trend is pervasive throughout the health space on social media. A study by a team at the University of Glasgow in 2019 found that the majority of health bloggers in the United Kingdom “could not be considered credible sources of weight management information.” The possibility of misinforming large audiences is significantly concerning considering the impressionable young age of many Instagram users, who may be more vulnerable to adopting poor eating habits in pursuit of following the advice of a famous health influencer.

Ultimately, viewers of “What I Eat in a Day” posts must be sure to view them with awareness of the information the content creator is spreading and the potential negative effects of the content, especially if the viewer has a history of an eating disorder or disordered eating habits. In an interview for Well + Good, registered dietitian Isabel Vasquez recommends “noticing what thoughts the videos bring up,” self-reflecting and reframing negative thoughts in a “more positive light, whether it be celebrating cultural foods or showing compassion towards (oneself).”

On the creator's side, social media influencers must be aware of their platforms, audiences, educational backgrounds and the potentially damaging impact of the content they create for social media users. Often, it can be better to say nothing at all, especially when one does not have the proper educational background to give nutritional advice. Food choices do not dictate health or happiness, and to advance that idea is a massive oversimplification of what health means to each individual person. So go forth, have your cake and eat it too.

Juliet Fang ’26 can be reached at juliet_fang@brown.edu. Please send responses to this opinion to letters@browndailyherald.com and other op-eds to opinions@browndailyherald.com.

Adblock test (Why?)

Fang '26: No, we don't need to know what you eat in a day - The Brown Daily Herald
Read More

FAITH: Let's eat! – Castlegar News - Castlegar News

Submitted by Robin Murray, Castlegar United Church

The Bible tells of over 100 instances where Jesus eats a meal. Every few pages, he is sitting down with friends for dinner, drinking wine at a wedding, eating with despised community members such as tax collectors, or feeding thousands of people on a hillside. The guy loved to gather people around a simple meal.

It’s no surprise then, that people in churches like to eat together. As a teenager, I remember many Sunday luncheons at United Churches that consisted of four different kinds of tuna casserole, six different varieties of devilled eggs and about ten different kinds of jello salad. These days, you are much more likely to find four different kinds of soup, six different varieties of hummus and heaps of fresh fruits and vegetables. The point is, there’s good food, and lots of it.

The pandemic was really hard on us church folk, that way, cancelling our potlucks, community dinners, and in-person soup kitchens. But we got creative, like everyone else did, with things like ordering pizza to be delivered to multiple families and then having a Zoom pizza party, and cooking meals in our church kitchens so we could deliver meals to those in need.

Slowly, we are returning to shared meals and communal cooking. Castlegar United Church is excited to be planning for a return of our annual pie sale the first week of October this year, in which we expect to make at least 500 apple pies with the help of friends in the community. While it is a fundraiser, the truth is, we do it more for the fun of getting together and rolling out all those pie crusts and getting sticky with juice as we peel the apples.

There is a sacredness to sharing food together. We come together with gratitude for the meal and with the joy in the sharing of common experience, be it ever so simple. There aren’t many places in today’s society where we gather to eat together as community, where people are invited to simply bring what they can and take what they need. I am grateful that churches can once again be host to such gatherings safely.

Jesus said, “For where two or three are gathered together in my name, there am I in the midst of them.” (Matt. 18:19–20) So, lets dig into that hummus with our friends. It’s what Jesus liked to do!

Robin Murray is the pastor of Castlegar United Church.

---

newsroom@castlegarnews.com
Like us on Facebook and follow us on Twitter

castlegarReligion

Adblock test (Why?)

FAITH: Let's eat! – Castlegar News - Castlegar News
Read More

Behrmann Meat and Processing Inc. Recalls Various Ready-to-Eat Meat Products Due to Possible Listeria Contamination | Food Safety and Inspection Service - fsis.usda.gov

WASHINGTON, Sept. 24, 2022 – Behrmann Meat and Processing Inc., an Albers, Ill. establishment, is recalling approximately 87,382 pounds of various ready-to-eat (RTE) meat products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. FSIS expects there to be additional product labels added in the near future and urges consumers to check back frequently to view updated labels.

The various RTE meat items were produced from July 7, 2022, to Sept. 9, 2022. The list of products and product codes for the RTE meat products that are subject to recall can be found here and includes all package sizes for all products with the affected lot codes. Available labels for the RTE meat products can be found here.

The products subject to recall bear establishment number “EST 20917” inside the USDA mark of inspection. These items were shipped to retail locations and wholesale distributors in Illinois, Kentucky, and Missouri.                             

The problem was discovered through product and environmental testing performed by FSIS and the establishment, which identified Listeria monocytogenes in the processing environment and in products produced by the establishment.

There have been no confirmed reports of illness or adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.  

Consumption of food contaminated with L. monocytogenes can cause listeriosis, a serious infection that primarily affects older adults, persons with weakened immune systems, and pregnant women and their newborns. Less commonly, persons outside these risk groups are affected.

Listeriosis can cause fever, muscle aches, headache, stiff neck, confusion, loss of balance and convulsions sometimes preceded by diarrhea or other gastrointestinal symptoms. An invasive infection spreads beyond the gastrointestinal tract. In pregnant women, the infection can cause miscarriages, stillbirths, premature delivery or life-threatening infection of the newborn. In addition, serious and sometimes fatal infections in older adults and persons with weakened immune systems can occur. Listeriosis is treated with antibiotics. Persons in the higher-risk categories who experience flu-like symptoms within two months after eating contaminated food should seek medical care and tell the health care provider about eating the contaminated food.

FSIS is concerned that some product may be in consumers’ pantries, refrigerators, or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.

Media and consumers with questions regarding the recall can contact Connie Haselhorst, VP Operations, Behrmann Meat and Processing Inc., at (618) 248-5151 or connie@behrmannmeats.com.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or live chat viaAsk USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

Adblock test (Why?)

Behrmann Meat and Processing Inc. Recalls Various Ready-to-Eat Meat Products Due to Possible Listeria Contamination | Food Safety and Inspection Service - fsis.usda.gov
Read More

How Health Care Costs Eat Into The Incomes Of Older Adults - Forbes

A great misconception of aging in America is the belief that Medicare will pay for your health care needs in old age. It won’t.

It will pay for some of those medical costs. But a typical senior can expect to foot the bill for a substantial portion of their health care, even if they are enrolled in Medicare.

Half of retirees spent more than $4,300 for health care in 2018, according to a study by the Center for Retirement Research at Boston College. And high-cost Medicare recipients spent more than $10,000 that year alone. And that doesn’t even include long-term care, which Medicare generally won’t pay for at all and which was excluded from this study.

CRR authors Melissa McInerney, Matthew S. Rutledge, and Sara Ellen King calculated that typical Medicare beneficiaries spent 25% of their Social Security benefits on out-of-pocket health care costs. And for the sickest seniors—the highest spending 5% of retirees—health care ate up more than 90% of their Social Security benefits.

Premium costs

For many older adults, the bulk of those costs are premiums—for Medicare Part B, Part D drug coverage, and Medicare supplement (Medigap) insurance. The basic Part B monthly premium in 2022 is $170.10, but for the highest-income retirees it can be as much as $578.30. Part B also requires beneficiaries to pay 20% coinsurance. That can be covered by Medigap insurance, but at an additional premium.

Increasingly, Medicare enrollees are joining Medicare Advantage managed care plans that have lower (or sometimes no) premiums. However, MA members also could face higher out-of-pocket costs. For example, out-of-network services generally come with higher copayments and deductibles.

Gender differences

For many seniors, the difference in the share of Social Security benefits that go to health care is not about the variation in health costs at all. Rather, it is a story about differences in Social Security benefits.

This is especially striking when you look at health care costs by gender. Medical expenses for older women are not much higher in dollars than for men, but their Social Security benefits are far lower. According to the Social Security Administration, in 2019, the average annual Social Security benefit for women 65 and older was $13,505, compared to $17,374 for men.

That means similar medical costs eat up about 22% of men’s Social Security income, on average. But they absorb about 28% of women’s Social Security benefits.

Same story when you look at the share of all retirement income. In 2017, median income for women age 65+ was $19,180, compared to $32,654 for men. The result: Women retirees spent about 15% of their total income on medical costs while men spent 9%.

Remember long-term care

Keep in mind that the CRR study looked at health care costs only. They exclude the costs of long-term care, which generally is not covered by Medicare and can add significantly to the out-of-pocket costs of those who need it.

Roughly 70% of older adults will need a high level of long-term supports and services before they die and more than half will require paid care. And those most likely to need it are those with the most limited resources.

Before the pandemic, all older adults could expect to spend an average of about $80,000 out-of-pocket for long-term care over their lifetimes. Those who need a high level of care will spend about $150,000.

When it comes to long-term care, actual costs for women are significantly higher than for men. In part, that’s because their spells of long-term care are much longer on average (about 3 years compared to 2 for men).

Today, those long-term care expenses are likely even higher. Wages for home care aides and facility-based staff have increased significantly, as have other costs.

The message: When you plan for retirement, take into account your out-of-pocket health care costs, even if you have Medicare. And prepare for the better-than-even chance that you will need some paid long-term care in old age. It all will cost much more than you think.

Adblock test (Why?)

How Health Care Costs Eat Into The Incomes Of Older Adults - Forbes
Read More

Eating Habits To Fast-Track Muscle Growth — Eat This Not That - Eat This, Not That

Athletes, bodybuilders, and powerlifters know something that the rest of the world probably doesn't: What you eat is just as important as how you train—if not more. Food is fuel, and choosing the right type of fuel is critical to how efficiently you build muscle and strength.

"There are three main components you need to fast-track muscle growth," says registered dietitian Amy Goodson, MS, RD. And two of them involve a knife and fork.

"You need adequate calories—and even a calorie surplus if you want to gain muscle and weight—adequate protein, and strength training," says Goodson, author of The Sports Nutrition Playbook and a certified specialist in sports dietetics who has worked with the Dallas Cowboys and Texas Rangers.

Read on to discover key eating habits that will supply your body with the fuel to power your workouts and fast-track muscle growth. And if you're looking for a muscle-building workout, check out The #1 Strength Workout to Regain Muscle as You Age.

Shutterstock

Not all proteins are created equal. You want to target a "complete" protein. "A high-quality protein means that the protein contains all nine of the essential amino acids that your body cannot make on its own," says Goodson. These nine essential amino acids are necessary for building and repairing lean muscle mass. Sources of complete proteins include animal foods like beef, pork, poultry, fish, dairy, and eggs.

Sign up for our newsletter!

Shutterstock

A few plant-based proteins like soy foods, quinoa, hemp seeds, and pistachios are considered complete plant-based proteins. Other plant-based proteins like beans, legumes, lentils, other nuts and seeds, and nut butters are "incomplete" proteins, meaning they do not contain all nine of the essential amino acids. "Does this mean you can't gain muscle if you eat plant-based? No, but it does mean that you need to be strategic with your protein intake and eat a variety of plant-based proteins to ensure you are getting all the essential amino acids that your body cannot make," says Goodson.

Shutterstock

Animal proteins are more bioavailable than plant proteins. That's because plant foods contain fiber and other compounds that compete with protein for absorption, Goodson tells us. If you're eating a 100% plant-based diet, she recommends consuming a little more protein than normal to ensure that you are getting an adequate amount.

What constitutes an adequate amount?

The optimum number of grams of protein to consume at a meal depends on your body size and the type of physical activity or sport you do. Research suggests that about 30 grams of protein per meal will provide your body with what it needs for muscle repair and growth, and promote feelings of fullness and satiety that will keep you from overeating. Be sure to include protein snacks throughout the day.

"The important thing to remember is that that excessive protein does not mean more muscle mass," says Goodson. "Eat that amount of protein you need, and distribute it over the course of the day over all meals and snacks, but balance that with high-quality carbohydrates and healthy fats."

Best times to eat protein to fast-track muscle

In addition to eating protein at every meal and snack, have some protein after your workouts. "Consume between 15 and 25 grams of high-quality protein as soon as possible after a workout, ideally within 45 minutes or so," says Goodson. "Larger athletes can go up to 40 grams of protein, but research suggests that over about 40 grams, the body is no longer using it for muscle synthesis and will just convert it into energy."6254a4d1642c605c54bf1cab17d50f1e

For the best post-workout protein hit, choose a shake or protein bar made with whey protein. Whey protein is one of the quickest digesting proteins and is naturally rich in the branch chain amino acid leucine. "Leucine is really the 'light switch' to muscle resynthesis," says Goodson. "Pairing about 20 grams of whey protein with a quick digesting carbohydrate is ideal for recovery." Good examples include a shake made with whey protein; milk and fruit; low-fat chocolate milk; or a protein bar with 15 to 25 grams of whey protein. You can also try these recipes for the Best Protein Smoothies for Stronger Muscles.

Other ways to get more muscle-building protein

Protein supplements like protein powders are a convenient and easy way to get protein in, especially after a workout when food may not be readily available. In addition, protein powders can help add protein to foods not naturally high in protein. "Adding protein powder to oatmeal for example is a great way to boost your protein intake at breakfast, adding collagen powder to your coffee can provide amino acids to kick off the day, and you can even use protein powders when baking things like muffins, breads, and making pancakes," says Goodson. "Unflavored whey protein can typically replace half the flour in a recipe without changing the texture or integrity of the food item."

Jeff Csatari

Jeff Csatari, a contributing writer for Eat This, Not That!, is responsible for editing Galvanized Media books and magazines and for advising journalism students through the Zinczenko New Media Center at Moravian University in Bethlehem, PA. Read more about Jeff

Adblock test (Why?)

Eating Habits To Fast-Track Muscle Growth — Eat This Not That - Eat This, Not That
Read More

Unborn babies smile and grimace when mothers eat certain foods - The National

Babies in the womb react with facial expressions when they taste and smell certain foods their mothers are eating, researchers have found.

Unborn babies have been found to smile when their mothers eat carrots and grimace when they eat greens such as kale.

Scientists recorded babies' facial expressions for the first time to find evidence that they react differently to various smells and tastes while in the womb.

Experts from Durham University took 4D ultrasound scans of 100 pregnant women to study how their unborn babies responded after being exposed to flavours from foods eaten by their mothers.

They looked at how the foetuses reacted to either carrot or kale flavours a short time after they had been eaten.

Foetuses exposed to carrot showed more "laughter-face" responses while those exposed to kale showed more "cry-face" responses.

5 ways to stay fit during pregnancy - in pictures

Their findings could further understanding of how human taste and smell receptors develop, the university’s foetal and neonatal research laboratory members said.

They also believe that what mothers eat during pregnancy could influence babies’ taste preferences after birth and might have implications for establishing healthy eating habits.

It is thought foetuses experience flavour by inhaling and swallowing amniotic fluid in the womb.

“A number of studies have suggested that babies can taste and smell in the womb, but they are based on post-birth outcomes, while our study is the first to see these reactions prior to birth," said postgraduate student Beyza Ustun, who led the research.

“As a result, we think that this repeated exposure to flavours before birth could help to establish food preferences post-birth, which could be important when thinking about messaging around healthy eating and the potential for avoiding ‘food-fussiness’ when weaning.

“It was really amazing to see unborn babies’ reaction to kale or carrot flavours during the scans and share those moments with their parents.”

Celebrity couples who have had babies through surrogacy - in pictures

'The Tonight Show' host Jimmy Fallon and his wife Nancy Juvonen's daughters Winnie Rose and Frances Cole were born via surrogacy in 2013 and 2014 respectively. Reuters

Mothers were scanned at 32 and 36 weeks of pregnancy to see foetal facial reactions to the kale and carrot.

They were given a single capsule containing 400 milligrams of carrot or 400mg of kale powder about 20 minutes before each scan, and did not eat anything else for an hour before.

Facial reactions seen in both flavour groups, compared with those in a control group who were not exposed to either flavour, showed that exposure to just a small amount of carrot or kale flavour was enough to stimulate a reaction.

Co-author Prof Nadja Reissland, who leads the lab, has previously studied 4D scans to show the impact of smoking during pregnancy.

“This latest study could have important implications for understanding the earliest evidence for foetal abilities to sense and discriminate different flavours and smells from the foods ingested by their mothers,” she said.

research co-author Prof Jackie Blissett, of Aston University, said: “It could be argued that repeated prenatal flavour exposures may lead to preferences for those flavours experienced postnatally.

“In other words, exposing the foetus to less ‘liked’ flavours, such as kale, might mean they get used to those flavours in utero.

“The next step is to examine whether foetuses show less ‘negative’ responses to these flavours over time, resulting in greater acceptance of those flavours when babies first taste them outside of the womb.”

The study is published in the journal Psychological Science.

Updated: September 21, 2022, 11:09 PM

Adblock test (Why?)

Unborn babies smile and grimace when mothers eat certain foods - The National
Read More