Appetizers

By Sandy Todd Webster
Sep 16, 2014

Have you been looking for an opportunity to bring clients together for a cooking lesson or a nutrition seminar? Mark October 24 on your calendar and get your event up and running in conjunction with the fourth annual Food Day. This nationwide celebration driven by communities and individuals aims to emphasize healthy, sustainable, fair food for all. Check out the organizing kit and get ideas for planning your event at www.foodday.org.

Hip Hop Public Health teams top hip-hop artists such as Doug E. Fresh, Chuck D and Run-DMC with physicians and nutrition pros to literally rap lessons about obesity and related illnesses to kids in poor communities across the nation. HHPH and the American College of Sports Medicine even partnered up recently in a long-term strategy that will culminate in launching HHPH as a “global health initiative.” Learn more at www.hhph.org.

If local farm-to-fork eating appeals to your food sensibilities, you will likely enjoy navigating www.agrilicious.com. The site touts a “cause-choice-connection” mantra and wants to be your go-to source for local food providers and farmers. “Your food choices have enormous impact on the wellbeing of your family, the farm community and even the food industry,” states the website. “The Agrilicious food movement is focused on expanding the family-farmer connection while celebrating the experiences and benefits this creates.” Source local goods, get ideas, read blogs and find recipes.

And we wonder why two-thirds of U.S. adults are obese or overweight. . . . The Cheesecake Factory recently earned dubious honors as America’s most unhealthy restaurant in the Center for Science in the Public Interest’s annual Xtreme Eating survey. Some of the more egregious offenders on the menu include Bruléed French Toast (2,800 calories and 93 grams of saturated fat); Farfalle with Chicken and Roasted Garlic (2,410 kcal); and Reese’s Peanut Butter Chocolate Cake Cheesecake (1,500 kcal).

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Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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