An Indiana elementary school plans to use a $2,000 Fuel Up to Play 60 grant to support an after-school running club, a 5K race, and new items on the breakfast and lunch menus. Principal Marci Galinowski says programs to improve wellness and nutrition help students feel better.
A report from the Council for a Strong America's Mission: Readiness group said states and the federal government should provide nutritious foods for children in schools and day care centers to reduce obesity rates and help ensure more people are eligible to serve in the military in the future. The report supports the Child Nutrition Reauthorization Act and says schools and day care centers should provide more physical activity for children.
Making diversity and inclusion a priority at the beginning of a new business may be easier than trying to fix a flawed organization that has already achieved scale, writes Julia Carpenter. Startups can get ahead by paying attention to hiring practices and gathering data from the workforce.
The founders of chickpea-based pasta firm Banza borrowed some strategies from the technology industry to grow their presence into 10,000 US stores. They raised money on crowdfunding sites, participated in pitch competitions and cold-called retailers to gauge interest and raise funds for the growing brand.
As more municipalities legalize medical and recreational marijuana, about 61% of consumers who would try recreational cannabis say they would try edible forms, according to a new study from A.T. Kearney. "The survey clearly demonstrates the viability of the market for cannabis across multiple consumer segments," said Randy Burt of A.T. Kearney.
Organic baby food startup Once Upon a Farm has raised $20 million in Series B funding. The cold-pressed baby food sold in pouches is available online and at 8,500 retail locations.
Chef Sheldon Simeon is leaning on family recipes to showcase Hawaiian cooking at his new restaurant Lineage, located on the island of Maui. The menu includes pork guisantes -- a Filipino pork and peas dish popular on Simeon's family table -- alongside local favorites such as a take on the sloppy Joe and patty melt hybrid known as the flying saucer.
Chefs are turning to foraged ingredients to highlight local and seasonal fare worldwide. At Colorado's Taste of Native Cuisine, Karlos Baca highlights indigenous ingredients such as elk, sweet potato, chokecherries, blue cornmeal and wild mushrooms, while at South Africa's Foliage, Chris Erasmus showcases berries, flowers and other plants from the country's Western Cape.
Pumpkin puree has uses far beyond pie, including pasta sauce, chili, brown rice pudding and spice cake, Kara Elder writes. Grits cooked in a dairy-rich liquid flavored with pumpkin puree, herbs and onions and topped with thyme-infused brown butter makes for a savory and comforting seasonal dish.
Spraying a finishing infusion onto a cocktail ensures that the nose is just as engaged in the tasting experience as the taste buds are, cocktail innovator Miguel Lancha says. When using an infusion, Lancha usually spritzes twice for best effect: once on the side of the glass and once on the surface of the drink.