New York-based restaurant operator Craveable Hospitality Group will turn a former Borders book store at Minnesota's Rosedale Mall into a two-story food hall with 13 different concepts under one roof. Food halls are growing increasingly popular in urban areas and the project, dubbed Revolution Hall, will bring the concept to the suburbs.
Regional chain Pizza Ranch ranked first with US consumers in a Market Force survey this year, reflecting the brand's ultra-loyal fan base, Operations Director Al Pottebaum said at the National Restaurant Association's annual show earlier this year. He talked about the role of the franchisee in building community support and the appeal of serving pizza alongside a diverse buffet.
The Boise School District is introducing salad bars in its high schools and is expanding lunch offerings to include options such as grab-and-go protein boxes and paninis. Food & Nutrition Services Supervisor Peggy Bodnar said the district tries to follow food trends but also must come up with nutritious meals students will eat.
One Colorado school district is making sure students know how to choose well-balanced meals by working with the Healthy Hearts program. The district also cooks about 85% of its entrees from scratch and uses locally sourced produce, says registered dietitian Rebecca Robbins, the district's nutrition and menu specialist.
A study across four continents, published in the journal Science Advances, showed that youths who lived near forest edges had 25% increased dietary diversity, compared with those who didn't live near forests. Researchers also found an at least 11% increased likelihood of vitamin A-rich food intake and 16% higher odds of iron-rich food consumption among those who lived near forests.
White House press secretary Sarah Sanders says the White House will "continue to try to diversify" its staff, although President Donald Trump has not appointed any blacks to one of his 48 senior assistant or deputy assistant roles. Omarosa Manigault Newman was the only black person to serve in a senior position in Trump's White House.
Chefs in Asheville, N.C., are using local ingredients to put a Southern spin on a variety of global cuisines. Meherwan Irani, executive chef at Chai Pani, features dishes such as kale pakoras alongside traditional Indian street food, and chef Katie Button highlights local produce in a Spanish tapas menu at Curate.
Whole eggs simplify the process of making the Italian frozen dessert semifreddo, since it is best when airiness is combined with creaminess, writes Stella Parks. Warming eggs to around 165°F over a water bath helps ensure they are safe to eat and aerate more easily.
Mentions of "superfood" have risen 20% on menus during the past year and more than 300% over the past four years, according to Datassential MenuTrends. Among these healthful ingredients garnering favor with chefs are chia, sumac and charcoal.
Spain may be best known for its red wines, but its most well-established regions also produce a wide variety of high quality white wines, Michael Schachner writes. Albarino, which has a bright acidity that pairs well with seafood, represents some of the best Spanish white wines on US shelves, he writes.