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Yeske: Celebrate apple trees with visit to farm
January 25, 2012 – 7:16 pm | No Comment

Winter at our local farms is usually a quiet time with the trees and fields cold and dormant. But there will be lots of cheerful noise and merrymaking Sunday when the folks at Terhune Orchards in Lawrence hold their annual wassailing party.

USDA sets guidelines for healthier school meals
January 25, 2012 – 6:27 pm | No Comment

WASHINGTON (Reuters) – School meals for millions of children will be healthier under obesity-fighting U.S. Department of Agriculture (USDA) standards unveiled on Wednesday that double the fruits and vegetables in cafeteria lunches – but won't pull French fries from the menu. In the first major changes to school breakfasts and lunches in more than 15

How are your chips being served?
January 25, 2012 – 2:39 pm | No Comment

'Innovative' presentation, unusual condiments, wedge-shapes, vegetables that aren't potatoes – the chip is subject to all sorts of experimentation. Is any of it welcome?

Healthy Choice® Invites Fans to Determine Coupon Value as Part of Progressive Coupon(SM) Offer
January 25, 2012 – 12:30 pm | No Comment

OMAHA, Neb., Jan. 25, 2012 /PRNewswire/ — Today, Healthy Choice®, a brand of ConAgra Foods, Inc., is bringing back its Progressive Coupon (SM) Offer on its Facebook page, allowing fans to determine how …

Heinz brings beans back to U.S.
January 25, 2012 – 5:51 am | No Comment

In the United Kingdom, “Beanz Meanz Heinz” and has since the slogan was first used in the 1960s by the Pittsburgh company. In the U.S., Heinz means ketchup. Beans? Not so much. For decades, the food company has been a bit player in the U.S. baked bean market, selling a vegetarian version that was

Spice up your January with chili
January 24, 2012 – 10:20 pm | No Comment

It seems that anything spicy and served with a spoon can be labeled chili these days.

Winning Game Day Recipes From ReadySetEat.com and Celebrity Chef, George Duran
January 23, 2012 – 1:00 pm | No Comment

OMAHA, Neb., Jan. 23, 2012  /PRNewswire/ — In a recent survey[1], ConAgra Foods found that when watching football playoffs, including the championship game, 56 percent of people spend one to three hours …

A recipe for success
January 22, 2012 – 6:39 pm | No Comment

Del Monte has found an unusual spokesperson in Chhota Bheem, an animated character from the eponymous series on Pogo.

How to make…Cream of rice
January 19, 2012 – 2:34 pm | No Comment

I learnt this dish, a family favourite, from my mother. Though it is made from simple ingredients it is rich in taste. What you needCurd – 11/2 litres Broken basmati rice – 350…

Exceeding expectations
January 19, 2012 – 9:36 am | No Comment

Perusing the menu at Tavolino my attention was drawn by goings on in a nearby booth.

Tasting the '99 Percent': Michelle Obama's Birthday Bash
January 18, 2012 – 6:38 pm | No Comment

What does the 99 percent  taste like? Diners can find out at BLT Steak, the restaurant where President Obama took the first lady for her birthday dinner Tuesday night. The steak house’s Political Burger Board features a rotating smorgasbord of inside-the-beltway-inspired  options, sometimes including the…

BRU dares to be different, gives burgers tasty status
January 18, 2012 – 5:28 pm | No Comment

Of local approaches to beef patties, the new BRU Burger Bar on Mass Ave. sits on artsy side of scale.

Daring to be different, BRU gives burger status
January 18, 2012 – 10:53 am | No Comment

Of the local approaches to beef patties, the new BRU Burger Bar on Mass Ave. is on the artsy side of the scale.

Review: At Burger Me, exploring the appeal of the upscale burger
January 18, 2012 – 9:50 am | No Comment

At Burger Me, an antibiotic- and hormone-free Meyer beef patty is piled with shredded lettuce, tomato, pickles, caramelized onions, cheddar cheese and a fried egg. The upscale burger spot also serves ahi, lamb and bison burgers.

Damon Lee Fowler: Lowly shanks bring full flavor to winter dishes
January 18, 2012 – 5:25 am | No Comment

As winter settles in, whether it's actually cold, our palates begin to crave heartier, cold-weather fare. Stews, pot roasts and bowls of chili all take their turn on our tables – but one of the most satisfying things of all may not: slow-braised shanks.

Matt Preston makes barbecue sauce
January 16, 2012 – 10:03 pm | No Comment

Dark dazzler: Simple tomato becomes a riot of rich and complex flavours when transformed to barbecue sauce.