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Rabu, 30 Juni 2021

Food & Wine magazine names Guy Fieri, Miyoko Schinner culinary ‘game changers’ - North Bay Business Journal

Two North Bay food leaders have been declared “game changers” in the food industry by Food & Wine magazine.

Sonoma County celebrity chef Guy Fieri and Miyoko’s Creamery founder Miyoko Schinner were featured on the publication’s inaugural list of “Food & Wine Game Changers” out earlier this month.

The list features 25 chefs, entrepreneurs, nonprofits and brands that are “changing the way we eat and drink in 2021,” according to the publication. Schinner was No. 21 and Fieri was No. 24.

The magazine praised Schinner for “transforming the world of vegan dairy.”

Schinner, the author of the cookbook “Artisan Vegan Cheese, founded Petaluma-based Miyoko’s Creamery in 2014. The brand produces several kinds of plant-based cheeses, and Schinner is working on a variety of new products, including vegan feta and cottage cheese.

“Schinner is now on a mission to build a vegan creamery that can compete with the big companies in the dairy aisle,” Food & Wine restaurant editor Khushbu Shah wrote.

Fieri was recognized for his philanthropic efforts to help restaurant employees and first responders, and his charisma on Food Network shows such as “Guy's Grocery Games” and “Diners, Drive-Ins, and Dives.”

“The mayor of Flavortown has raised millions of dollars for restaurant employees in need. And that’s just the tip of the iceberg,” Food & Wine senior editor Kat Kinsman wrote.

As the COVID-19 pandemic shut down much of the nation’s restaurant industry, Fieri used his platform to solicit donations to the Restaurant Employee Relief Fund. The fund gave $500 grants to more than 43,000 restaurant workers, according to its website.

During the LNU Lightning Complex fires, Tubbs fire and Kincade fire, Fieri jumped in to feed frontline workers. When the Glass fire hit Sonoma and Napa counties in 2020, Fieri cooked 2,000 meals of penne pasta, salad and garlic bread for Cal Fire personnel.

“He just wanted to do the work, serving the people who were putting their lives on the line to save the place he grew up in and still calls home,“ Kinsman wrote.

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How to Summer: 3 Michigan Road Trips for Food Lovers - WDET

WDET’s “How to Summer” is a season-long series that offers insider tips and advice from social media and listeners on how to maximize the season. This week we bring you some food road trip intel from Peanut Butter + Bacon, aka Caroline Fernandez and Ryan McGlynn.


The couple behind Peanut Butter + Bacon, aka Caroline Fernandez and Ryan McGlynn, live by the mantra “Work To Live. Live to Travel. Travel to Eat.” and they chronicle their love of food and travel on their blog and Instagram.

Caroline Fernandez and Ryan McGlynn chronicle their food adventures through their blog Peanut Butter + Bacon.Courtesy of Caroline Fernandez

Courtesy of Caroline Fernandez

Caroline Fernandez and Ryan McGlynn chronicle their food adventures through their blog Peanut Butter + Bacon.

As a couple who loves food, it’s not a surprise that Caroline Fernandez and Ryan McGlynn connected over a meal. The two met in November 2018 through a wallyball league. They were both new to the league and played on different teams. There was a league dinner, and McGlynn was running late so as Fernandez’s friend was leaving, he was entering the restaurant.

As the Daughtry song goes, Ryan ‘found an empty seat sitting next to me, and he asked my name,’” Fernandez recalls. “The seat next to me just happened to be the only empty seat at the table. He asked my name, we started talking, and it turned out we both had a passion for food, sports, and travel. We went out to brunch shortly after (Dime Store…I’ll always remember), and the rest, as they say, is history.”

During their vacation in Peru in May 2019, they came up with idea to do a blog where they could share their passion for food, travel and adventure with a wider audience, but it wasn’t until a trip to West Virginia when they figured out the vision and purpose of Peanut Butter + Bacon.

They set up a website and social media accounts, and initially they wanted to capture their adventures and “cooking battles” as well as highlight Michigan cuisine. Since launching the platform, Peanut Butter + Bacon has evolved to promote small, local businesses and other food bloggers.

We’ve met so many wonderful people in industry because of it, and we’re hoping to continue to use the blog to help out the industry.” — Caroline Fernandez, Peanut Butter + Bacon

We’ve met so many wonderful people in industry because of it, and we’re hoping to continue to use the blog to help out the industry,” Fernandez says.

By day, Fernandez works as a structural durability engineer at Rivian (Electric Vehicles) and McGlynn works as a key account manager for a tier one manufacturer out of Chicago.

We love our day jobs but we have a bigger passion for food and travel,” Fernandez says, adding to her, “food and eating is a universal language. You can understand who a person is and what they are trying to convey through their cooking. It is a big reason why we want to promote local chefs along with their food — it’s so everyone can understand the passion and hard work that they put into their meals.” As for the travel part of their philosophy, Fernandez says it “opens up our culinary world. We travel to different places to learn about their culture and experience foods we never knew existed — for example, we will never forget our experiences in the Amazon because it was the first time we had cow hearts … we would have never known how good they are if it wasn’t for that trip!”

This week, the Royal Oak couple kicks off WDET’s “How to Summer” series with their suggestions on three food-focused Michigan road trips, from a chicken sandwich worth the nearly 200-mile-plus drive from Detroit to hidden gems (truly, as evidenced by a gas station with some killer whitefish) in the U.P.

West Side: A Chicken Sandwich Worth the Drive

Peanut Butter + Bacon’s top pick for our favorite road trip restaurant destination must be The Southerner, located right along the banks of the Kalamazoo River in cozy Saugatuck, Michigan. If there is any sandwich worth driving for in the state, it’s the Chicken Biscuit Sandwich here. Partner this delicious creation with a side of Anson Mills Grit & some Home-Made B & B Pickles.

While in the area, fuel up at Madcap Coffee in Grand Rapids and Odd Side Ales in Holland.

Traverse City: Wings, Beer and Coffee

During our visit to TC last summer, we stopped at Rare Bird Brewpub for the vast selection of 30-plus taps from around Michigan, including a delicious mix of their own creations. But it was the food that truly made this spot a can’t-miss destination. Our picks are the Otto’s Farm chicken wings, Valley View Farms pork belly nachos and the impeccably delicious and dangerous fried cheese curds.

If you are in the mood for a coffee while in TC, there is only one place to stop and that is, BLK MRKT. This chic-modern cafe offers a variety of in-house roasted coffee along with some sweet and savory baked goods.

Upper Peninsula: Top-Notch Food in Unexpected Places

We took a trip up to Munising with some friends last year to kayak and hike the Pictured Rocks National Lakeshore. During our visit, we stumbled upon this hidden gem named EJ’s Dine or Dash, serving out wild-caught Lake Superior smoked whitefish burgers and fried jalapeno pierogis. Truly a match made in heaven.

Whenever you visit the land north of the bridge, it’s imperative to seek out a pasty or two. There are plenty of local spots claiming to have the best version of these Cornish “meat pies” but we are confident you will find few better than the ones at Muldoons Pasties & Gift Shop on the M-28 in Munising. We suggest grabbing an original beef pasty while you are in town and six for the road, like we did.

About 25 minutes after you cross the Mackinaw bridge heading west along US-2, you will come across a Sunoco gas station. Don’t drive too fast or you will miss it. Stop here! Seriously! Fill up the gas tank if you must but absolutely go inside. This is the home to some of the best smoked whitefish you will find anywhere: Gustafson’s Smoked Fish.

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County supervisors approve over $6M to boost food assistance programs - | Almanac Online |

San Mateo County supervisors on Tuesday allocated over $6 million of federal funds to address food insecurity for county residents in the wake of the COVID-19 pandemic.

As federal funding for the Great Plates Delivered program comes to an end in July, county supervisors approved $3.9 million to continue a similar program.

The supervisors also contributed $2.55 million to the Second Harvest of Silicon Valley food bank to continue providing food assistance to vulnerable communities and to create a grocery delivery program. Second Harvest served about 500,000 people per month since last February, as demand for their services doubled during the pandemic.

Board President David Canepa said that the Great Plates program has been a rescue program for older adults and for small businesses.

"We've heard it time and time again, how desperately needed the program is, from the clients whose support networks were cut off by the pandemic and from the clients who were physically unable to cook," Canepa said.

He said one client had only been eating ice cream for their meals when they enrolled in the program, as that was all they had at the time.

Since its launch last April, the Great Plates program has provided 2.6 million free meals to over 4,500 older adults and high-risk individuals in the county.

While the program was a success, federal funding from the Federal Emergency Management Agency or FEMA comes to an end July 9. Yet, about 1,200 adults enrolled in the Great Plates program will still need grocery deliveries or prepared meals, according to a staff report.

The $3.9 million county contribution will fund a contract with the current Older Americans Act program to keep delivering a meal a day to 500 clients, five days a week, for a cost of about $1,950,000 per year.

The $2.55 million contribution for the Second Harvest food bank will fund continued food assistance for vulnerable populations and a grocery delivery program for older adults.

Funding for both initiatives comes from the American Rescue Plan Act.

County staff or Second Harvest staff will contact current Great Plates participants with information on how they can continue receiving food support.

Older adults in need of food assistance who are not enrolled in the Great Plates program can call the county's Aging and Adult Services helpline at 800-675-8437 for more information on available services.

Details and staff reports from Tuesday's meeting are available online at sanmateocounty.legistar.com.

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Apartment Association Donates Funds to Local Food Pantries - The River City News

Twenty food pantries across the Cincinnati region, including some in Northern Kentucky, will share in a $24,000 contribution from the Greater Cincinnati/Northern Kentucky Apartment Association (GCNKAA)'s nonprofit arm, the Apartment Association Outreach (AAO).

Annually, the organization said that it contributes nearly a quarter of a million dollars to help local families.

"Every day, there are families and individuals in need of housing, food, school supplies, and continuing education," said AAO Executive Vice President Rebecca McLean. "There are senior citizens who just need our time, our attention and our love.” 

"This is where we step in and help, so they don't have to choose between paying their rent and buying food," McLean said. 

AAO annually sends funds to its 20 food pantry partners in the spring and directly distributes non-perishable food items to each pantry in the fall. 

The most recent food pantry donation was funded along with other AAO charity partner projects through a $30,000 grant AAO received from the L&L Nippert Charitable Foundation. Each of the following pantries received $1,200 donations: 

  • Madisonville Education and Assistance Center. 
  • Zion UCC Pantry/Norwood. 
  • Jewish Family Service. 
  • Welcome House of Northern Kentucky. 
  • Brighton Center. 
  • Boone County Head Start. 
  • Gateway Community & Technical College. 
  • CAIN. 
  • Anderson Ferry. 
  • Corpus Christi. 
  • For His Glory Pantry. 
  • SEM Pantry. 
  • The Caring Place. 
  • Fairfield Food Pantry. 
  • SON Ministries. 
  • Tri-County Soul Ministries. 
  • Reach Out Lakota Lake. 
  • Open Door Food Pantry. 
  • LIFE. 
  • Salvation Army, Middletown. 

"When families and individuals require emergency help and assistance, the AAO tries to be there in their time of need," McLean said.  

-Staff report

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Feed Evansville Holding Last Weekly Food Distribution Event - WEVV

Throughout the COVID-19 pandemic, Feed Evansville has been distributing food to individuals and families from around the River City - but the nonprofit organization's last weekly food giveaway will be held Wednesday.

Posted: Jun 30, 2021 11:17 AM

Updated: Jun 30, 2021 12:46 PM

Posted By: Adam Kight

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What's Happening at the Market: Family togetherness, delicious food - Sequim Gazette

Sequim, it’s time to meet the Unruh Family!

Gabriel and Jennifer Unruh, with their five children — Alexandria, Olivia, Elliot, Claire and Liam — shape Jembe Farms, who bring their impassioned presence to the Sequim Farmers & Artisans Market for the first time this season.

Utilizing organic growing practices, the Unruhs farm completely by hand, sans large machinery or equipment.

“We start with healthy, alive soil,” Jennifer says. “Soil is a huge step in creating healthy, vibrant plants. Having healthy, vibrant plants makes really nice food.”

Market guests have had the opportunity to take home Jembe Farm’s delicious lettuce, baby kale, Swiss chard, salad turnips and bunched beets. The Unruhs look forward to a season featuring a diverse array of mixed vegetables, including onions, carrots, peas, green beans, broccoli, cauliflower, zucchini, tomatoes, cucumbers and peppers.

Jembe Farms expresses their gratitude to The Family Farm on Old Olympic Highway for graciously sharing their land where they work collaboratively.

Jennifer, Jembe Farms’ spirited matriarch, has a deep love for food.

“I love to cook and feed people; I guess in a lot of ways, it’s an extension of myself,” she says. “My journey has led me to understand the value of whole foods — number one, how delicious they are, and number two, how it’s not just empty calories.”

Whole foods really nourish your body. I’ve learned to really appreciate food in its natural form, or as close to it as possible. I love seeing what I can make with this beautiful produce.”

Jembe Farms provides a tasty option for those interested in eating the best the peninsula has to offer.

“With certain vegetables, you just have to try it straight from the garden,” Jennifer says. “Grocery store products just don’t come close to this.”

For Jennifer, it was a deep love for the lifestyle that led to the birth of Jembe Farms.

“I wanted access to healthy food for my family,” she says. “The most economical way to do it is to produce it ourselves.”

For Gabriel, a long history in various agricultural pursuits led to the genesis of his family’s current farm operation.

After spearheading a small market-garden operation in Texas, Gabriel sought a new place for his family to call home and to continue pursuing his interest in growing food.

As a faith-based family, the Unruhs felt a strong call to the Pacific Northwest.

“I think, from our background as Christians, that He was leading us this way and this was our direction to go,” Gabriel says. “For us, that was one of the real foundations of the move.”

We had never thought of moving to the Northwest, but as we began to look at it, it started to click that people value food here. It’d simply work better, the climate is better suited for growing food. That’s sort of how the wheels started to turn.”

“We fell in love with the place, totally,” says Jennifer.

The Unruhs have always prioritized spending time together as a family. Beginning their farm operation on the Olympic Peninsula has provided an opportunity for togetherness as the youngest Unruhs enjoy their summer break from school.

“There are so many things that our children really enjoy doing,” Gabriel says. “When we’re out there working as a team, it picks up everyone’s courage when we see what we can do together.”

Each family member has an important role to play with Jembe Farms. Olivia, 12, opts to spend her farm time with the fresh-cut flowers, while Claire, 7, loves shadowing her mom on a variety of farm tasks. Elliott, 10, enjoys anything mechanical but has taken a shine to one particular crop.

“Frequently, when we’re in the middle of other things, Elliott will ask, ‘Can I go weed my green beans?’” Jennifer says.

The tiniest Unruh, 2-and-a-half, does not care to miss out on the action on the farm.

“What’s shocking is to see what Liam learns! He can do a lot more than you think until you turn around and catch him in the middle of it,” Jennifer say, laughing. “He’s right there with us, constantly watching.”

Gabriel says the market garden has allowed the parent to continue to learn their children are”as people, what their interests are, what their strengths are,” Gabriel says.

“It seems to give them a sense of purpose over the summer when they’re home from school.”

The Unruhs are enthused to join the Sequim Market vendor lineup and to bring lovingly-grown produce to the community.

“The Farmers Market is important to us because it gives us an outlet,” Jennifer says. “We can grow the vegetables, but if we can’t sell them, that’s a no-go. The farmers market is a great opportunity to meet the community.

“The next best thing to being able to grow your own food is being able to buy food that was harvested the day before, from right down the road. People can come out and see your farm, they can listen to your philosophy.”

Adds Gabriel, “The aspect of knowing who grew your food is a really good thing. Knowing who grew it is better than just having an organic label.”

Market guests can meet Jembe Farms at the Sequim Farmers and Artisans Market from 9 a.m.-3 p.m. each Saturday through October.

Visit your community market at Sequim City Hall Plaza at North Sequim Avenue and West Cedar Street, and at Centennial Place at the Sequim Avenue and Washington Street intersection.

Want more market updates? Be sure to tune in every Friday at 4 p.m. to KSQM 91.5 FM for the live radio Sequim Farmers & Artisans Market Hour.

Emma Jane “EJ” Garcia is the Market Manager for the Sequim Farmers & Artisans Market.

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Selasa, 29 Juni 2021

Rochester's Food Truck Rodeo is back - WXXI News

The Food Truck Rodeo is back at the Public Market.

The event, held on the last Wednesday of the month through September, runs from 5 p.m. to 9 p.m., but even with this event and others returning, navigating the pandemic has been quite the journey for some local food trucks.

Nicole Nitti, who owns KONA Ice of Genesee Valley, said she scaled back during the pandemic, turning to online orders instead of relying on events. 

Her trucks serve shaved ice desserts that customers dress up by pouring flavor syrups over the ice scoops using taps on the outside of the truck. In a way, she said it was like an upgrade from the old-school ice cream truck cruising through neighborhoods.

“We used to do it traditionally but you could always be at the wrong place at the wrong time,” Nitti said. “So when curbside came around it was perfect because people were signing up and so you knew you were going to a (good) spot. It was a benefit if people on that street saw us because then they would come out.”

The transition, because of the pandemic, worked out for her. 

“We’ve touched people we hadn’t seen before because everyone was at home,” she said. “So we’ve benefited because now we’ve gotten phone calls from schools and companies that we’ve never dealt with in the past.”

Chuck Andrews, who owns Macarollin’ food trucks, had a similar experience. Macarollin’ specializes in gourmet macaroni and cheese, offering more than 15 different varieties.

“It was probably the best and worst times,” Andrews said, adding that he had to scale back by laying off everyone but the manager. “It was kind of a two-man band for the year 2020.” 

Macarollin’ pivoted to visiting neighborhoods in Rochester and Syracuse, rather than the usual music festival circuit some trucks follow.

“We made the assumption that most people went to festivals and that simply is not true,” he said. “So last year we went to them and benefited accordingly.”

In Andrews’ case, there was a silver lining to running a food truck business. While restaurants had to adjust to capacity limits, and find creative ways to social distance with outdoor seating, he didn’t have to worry as much.

“Food trucks are at an advantage without spending money because they’re already outside and they can have social distancing without busting down a wall,” he said.

But with events and festivals shut down last year, on top of public health restrictions, not every food truck survived the pandemic. 

“Just like every business and restaurant they all had to find different business models. It’s been a tough year for everyone,” said Jim Farr, director of the Rochester Public Market.

Ten years ago Farr started the first Food Truck Rodeo, inspired by a similar event in Orlando, Florida. 

“I talked to a couple people and they thought it would never work,” he said.

But it did work. On the best days he said they’ve had 45 food trucks and thousands of people. For Wednesday's event, there will be about 18 food trucks, though Farr still expects a crowd.

“We’re a little bit afraid that we may get overwhelmed with folks because there’s just so much pent up demand to get out and do things,” he said with a laugh.

For Andrews and Nitti, the return of the rodeos is a beacon of hope.

“In the food truck owner’s mind this is the first step toward getting back to normal,” Andrews said.

“I mean, that’s why we’re so excited for the food truck rodeos to start again because everyone wants to go out and be part of it again,” said Nitti.

If you’re going, you might want to carpool and bring your own chairs, and if you’re not vaccinated, bring a mask, Farr said.

The food truck vendor line up includes:

Bay Vista Taqueria

Big Al’s Empanadas

Chef’s Catering

The Dainty Doughnut Factory

Dukes Doughnuts

Flour City Bread Wood Fired Pizza

J & S Fried Dough

KONA Ice of Genesee Valley

Macarollin

Neno’s

Paola’s Burrito Place

Rob’s Al Dente

Rob’s Kabobs

ROC City Sammich

Rollin Deep

Wraps on Wheels

Sweet Sammie Jane’s

Tuscan Wood Fired Pizza

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James Corden's Food Bit Draws Ire and a Petition For It to End - The New York Times

For years, the late-night TV host has dared celebrities to eat choice foods, but an online petition is calling for it to end.

For years, the late-night television host James Corden has played a food-based truth or dare with celebrities called “Spill Your Guts or Fill Your Guts.” Participants choose to either answer personal questions or take a bite of a food deemed disgusting to eat, like ghost pepper hot sauce, a sardine smoothie or dried caterpillars.

“Wow, it all looks so terrible,” Jimmy Kimmel, the host of late night show “Jimmy Kimmel Live!,” said as he appeared on Mr. Corden’s segment in 2016. “I know people can’t smell it, but it doesn’t smell good, either.”

Mr. Corden responded, “It’s really disgusting, it’s horrific,” as he spun a table with Asian ingredients and snacks like chicken feet, balut, pig’s blood and thousand-year eggs.

While the segment has received scrutiny in the past, an online petition posted this month has brought renewed criticism that its portrayal of Asian foods as disgusting is harmful. More than 46,000 people have signed the petition, asking Mr. Corden to change the food options on the segment or end its run.

“Everyone is entitled to their opinion on food,” said Kim Saira, 24, a Los Angeles activist who organized the petition and set up a protest last Thursday near Mr. Corden’s studio, posing behind a sign that said “Delicious, Not Disgusting.” “My whole point is that James Corden is a white person and is actively using ingredients from Asian cultures and profiting from it and showing it in such a negative light. There’s a way to not like foods and still be respectful about it.”

Ms. Saira said she was confused when she first watched the segment featuring balut about two years ago.

Balut, a fertilized duck egg, is a late-night snack Ms. Saira grew up eating when she visited relatives in the Philippines every year. She has memories of sitting around a table with her family during power blackouts, which were common, eating the balut by candlelight while they told stories.

“I didn’t know why they were calling a food that was so sentimental ‘disgusting,’” said Ms. Saira, who is Filipina and Chinese American.

Mr. Corden has been doing the bit for years. A YouTube playlist created by his program has videos as far back as 2016. Speaking to Howard Stern on his radio show June 16, Mr. Corden addressed the controversy.

“The next time we do that bit, we absolutely won’t involve or use any of those foods,” Mr. Corden said. “Our show is a show about joy and light and love. We don’t want to make a show to upset anybody.”

Mr. Corden’s staff did not respond to requests for comment for this article.

“We’re in a kind of cultural moment where bits like this one exist with this increasing acceptance of cultural foods,” said Alison Alkon, a professor at the University of the Pacific. “We’re kind of in this Ping-Pong dialectic.”

Using food to prompt a response of disgust, for entertainment, has a long history, said Merry White, an anthropology professor at Boston University. In the United States, the game show “Fear Factor” challenged contestants to eat foods with ingredients like fish eyes, cow bile and coagulated blood paste. Reactistan, a YouTube reaction channel, has had Pakistani people try foods that were strange to them, like American hamburgers, doughnuts and candies such as Ring Pops and Airheads.

Even Mr. Corden, who is British, hosted a segment using foods from his homeland, such as haggis and a smoothie with fish, chips and mushy peas.

Lok Siu, an associate professor in the Department of Ethnic Studies at the University of California, Berkeley, said the practice disrespects people’s cultures. The choice of Asian foods has made Asian Americans feel more vulnerable or marginalized during a time of rising violence against them.

The perception of Asians in the United States has historically been defined through food, Professor Siu said.

“You use food as a metaphor to describe that distance, the kind of strangeness between a group of people that you don’t understand and their habits, the way they’re eating, the smell that comes with the spices,” she said. “There’s something around the way we discuss food, the way we think about food in our acceptance or rejection of it, it’s a rejection of a culture and the people that’s associated with it.”

She added that Mr. Corden’s use of Asian foods on the segment defines which foods are considered mainstream, delicious or disgusting; food is a metaphor for what is considered normal.

“Why is this not seen as racist immediately?” Professor Siu said. “If he made fun of any other group, would there be a much more broader understanding that that’s racist? It’s not immediately thought of as being racist and damaging because it’s Asian food. There is such a denial of anti-Asian racism in the U.S., and this is a prime example of it.”

In Mr. Corden’s most recent episodes, he has served up blood and pork jelly, scorpion-dusted plantains, a thousand-year egg nog (made with thousand-year eggs), cow tongue, turkey testicles, an ant-covered corn dog and a salmon, tuna and fish-eye milkshake.

For some Filipino chefs, who grew up eating some of the ingredients that have been mocked on Mr. Corden’s show, the renewed focus on the segment has stirred up memories.

Lou Boquila, the chef and owner of Perla, in Philadelphia, said he remembers questioning why he ate balut — which tastes of duck broth, and other ingredients like intestines, tongues or blood — when he was growing up in the United States.

“It’s actually very delicious, nothing out of the ordinary for us, but it put us in a different light,” Mr. Boquila said. “If you look at all the great chefs, they use every part of the animal.”

“You try American food, speak American, it made you not proud of what you ate growing up, and I was totally stupid for not standing up for it,” he added. “It steers you toward being more Americanized and turning back on your culture.”

Javier Fernandez, the chef and owner at Kuya Ja’s Lechon Belly, in Rockville, Md., said “Spill Your Guts” presents an opportunity for him to educate people about Filipino food, the culture and ingredients like pig’s head and pork blood (also featured on Mr. Corden’s show).

“When people talk about Filipino food or these non-American ingredients where they feel it’s gross to see, it does better for the culture,” he said. “It helps promote what the cuisine is like. My job is to promote the cuisine itself.”

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PHS Harvest program aims to provide fresh produce to area food pantries - The Reporter

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Hunter College NYC Food Policy Center June 2021 Food Flash - NYC Food Policy Center

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FOOD: Vegan spinach artichoke dip | Food | montrosepress.com - Montrose Daily Press

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Eastpointe Restaurant Wins Good Food Good Decision Contest — Detroit Jewish News - The Jewish News

Carol Pope, Judge Charles Pope of Ypsilanti Twp. 14-B District Court, Ed Easterby, owner of Cloverleaf Bar & Restaurant, Rebecca Pope & Julie Pope
Carol Pope, Judge Charles Pope of Ypsilanti Twp. 14-B District Court, Ed Easterby, owner of Cloverleaf Bar & Restaurant, Rebecca Pope & Julie Pope. (Mort Meisner Associates)

Nine restaurants throughout the Tri-County area were nominated to compete against one another to secure the most votes as the best local restaurant.

Last month, Goodman Acker P.C in Southfield held the Good Food Good Decision contest to help the local community. The contest was a huge success.

Nine restaurants throughout the Tri-County area were nominated to compete against one another to secure the most votes as the best local restaurant.

Carrie Grewette of New Baltimore
Carrie Grewette of New Baltimore Mort Meisner Associates

The winning restaurant was Cloverleaf Bar & Restaurant in Eastpointe. On June 3, diners came from all over the Tri-County area. From noon- 8 p.m., the restaurant had 400 diners and 600 carryout orders. This equated to over $7,000 in revenue for the restaurant that day, with the patrons receiving half off their meal, courtesy of Goodman Acker, P.C. of Southfield.  

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Extra Food Benefits During an Extra Hard Time - San Diego County Office of Education

P-EBT Questions? We can help. social media imageGood news, Pandemic EBT (P-EBT) is coming for eligible families! These no-risk, additional benefits will be arriving in the mail soon. Here's what you need to know:

What is P-EBT?

The pandemic and distance learning has made it harder to feed the whole family. Pandemic EBT is a federal program that gives eligible families with children additional money on top of CalFresh Food benefits and school meals.

Who is P-EBT for?

Young kids ages 0-6 who got CalFresh Food benefits between October 2020 and May 2021, and students in TK-12th grade who were enrolled in free or reduced price school meals at a school participating in the National School Lunch or Breakfast Programs for the 2020-21 school year and are assumed to have attended school via distance learning, at least some of that time during the school year. Kids eligible for free school meals based on their attendance at a school where all children can get free breakfast, lunch, or both, may also get P-EBT benefits. This is true even if the child did not individually apply for free or reduced price school meals.

Will P-EBT affect other benefits?

P-EBT does not count as taxable income. Your family will still be eligible for free or reduced price school meals or CalFresh benefits.

Can P-EBT affect immigration?

No. P-EBT is safe for you and your family members. The program will NOT report anyone to immigration services for buying food with this card nor will anyone using this card be considered a public charge.

How do I sign up or apply for P-EBT?

You don't need to sign up or apply. If your young child got CalFresh Food benefits or your school aged child was enrolled in free or reduced price school meals, either individually or based on their attendance at a school where all kids were eligible for free meals, a card will automatically be mailed for each eligible kid. Cards will start arriving in early July and through August for kids 0-6 who got CalFresh and early September through November for kids TK-12.

How do I use P-EBT?

Every eligible child will get their own P-EBT card, which is automatically refilled at scheduled intervals. The same places that take CalFresh will take P-EBT. This includes: most grocery stores, farmers markets, and online at Amazon, Walmart, and other retailers. Just like with CalFresh Food Benefits, foods that are served hot or already prepared (like takeout or food bars) are NOT covered.

Questions? Call the P-EBT Helpline at 877-328-9677 or visit ca.p-ebt.org.

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Google launches new search tool to help combat food insecurity - The Verge

Google announced a new website designed to be a “one-stop shop” for people with food insecurity. The “Find Food Support” site includes a food locator tool powered by Google Maps which people can use to search for their nearest food bank, food pantry, or school lunch program pickup site in their community.

Google is working with non-profit groups like No Kid Hungry and FoodFinder, as well as the US Department of Agriculture, to aggregate 90,000 locations with free food support across all 50 states — with more locations to come.

The new site is a product of Google’s newly formed Food for Good team, formerly known as Project Delta when it was headquartered at Alphabet’s X moonshot division. Project Delta’s mission is to “create a smarter food system,” which includes standardizing data to improve communication between food distributors to curb food waste.

Food insecurity is defined by the US Department of Agriculture as a lack of consistent access to enough food for an active, healthy life. The number of people experiencing food insecurity spiked during the COVID-19 pandemic, affecting an estimated 45 million people or 1 in 7 Americans, including 15 million children. Google says that searches for ”food bank near me”, ”Supplemental Nutrition Assistance Program (SNAP)”, ”food stamps application,” and ”school lunch pick up” reached record highs during 2020.

In addition to the new food location site, Google is publishing five new videos on YouTube aimed at de-stigmatizing food insecurity. The site will also include links to food support hotlines, state-by-state benefit guides, and information for specific communities, such as seniors, families and children, and military families. Visitors can also find information about how you can donate food, time and money to support those in need.

“We want people to know they’re not alone,” Emily Ma, head of Food for Good, says in a blog post.

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Latest food safety violations from restaurant inspections in Lebanon County - LebTown

Google debuts a new website and set of resources for Americans experiencing food insecurity - TechCrunch

Google today is launching a new suite of resources for people struggling with food insecurity across the U.S. The project includes the launch of a new website, “Find Food Support,” that connects people to food support resources, including hotlines, SNAP information, and a Google Maps locator tool that points people to their local food banks, food pantries and school meal program pickup locations, among other things.

In an announcement, Google explains how the Covid-19 pandemic fueled a worsening food crisis in the U.S., which led to some 45 million people — or 1 in 7 Americans — experiencing food insecurity at some point during 2020. That figure was up 30% over 2019, the company noted. And of those 45 million people, 15 million were children.

While the pandemic’s impacts are starting subside as businesses are reopening and in-person activities are resuming, many children will still go hungry during the summer months when school lunch programs become unavailable.

To help address this need and others related to food insecurity, Google’s new website available at g.co/findfoodsupport offers a combination of food support resources, YouTube videos about the problem of food insecurity in the U.S., and a Google Maps locator tool that will direct people to their nearby food bank or other food support locations.

Google says it worked with organizations including No Kid Hungry, FoodFinder, and the U.S. Department of Agriculture to capture 90,000 places offering free food support across the 50 U.S. states. Using the online tool, website visitors can type in their location to see school meal program pickup sites, food banks and food pantries in their area.

Image Credits: Google

The tool will display the location’s address, phone number and other details — like which days it’s open or business hours.

Although you can find this information in Google Maps directly, it can be more difficult if you don’t know the right keywords to use. For example, a search “food support” returned a combination of charities, food banks and public services alongside businesses with matching keywords, like “Food Lion” and “Lowe’s Foods.” A search for “food assistance” was more complete, but also returned unrelated results, like the “US Food & Drug Administration.” The online tool’s search results will be more precise and accurate.

The new website also highlights other food support information, including SNAP benefit information; support for specific groups, like seniors, children, and families; state-by-state benefit guidelines; and food support hotlines. For those not facing food support issues, it offers information on how to donate money, time or food to those in need.

The site additionally features a handful of YouTube videos published by organizations across the country who are working to address food insecurity issues in their own communities. The videos aim to destigmatize food insecurity by showing how all types of people use food support — including military families, children, and seniors. Google says 1 in 9 active-duty military families experience food insecurity, as do 1 in 6 children, 1 in 3 college students, and over 5 million seniors, for example.

The new site is the result of an effort by Google’s “Food for Good,” headed by Emily Ma. Food for Good originally began as an early stage moonshot project (from Alphabet’s X, formerly Google[x]) known as Project Delta, which focused on creating a smarter food system. The team wanted to find ways to keep food waste out of landfills by better directing food to those who need it most. In December 2020, Ma announced Project Delta would be moving to Google to scale up its work. The core team then joined Google as “Food for Good,” while the food traceability team remained at X to work on broader issues.

Google says it will continue to add more food support locations to the food locator tool going forward, beyond the 90,000 it offers today.

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A world of food is waiting for eager post-pandemic travelers — and home cooks - Milwaukee Journal Sentinel

Senin, 28 Juni 2021

Food drive at parade Saturday | News, Sports, Jobs - The Daily news - Iron Mountain Daily News

IRON MOUNTAIN — Volunteers will again collect donations for the food pantry at First Lutheran Church on Saturday during the Iron Mountain-Kingsford Independence Day Parade.

Since 2006, volunteers have been pushing shopping carts in the parade to collect unexpired, non-perishable food, personal care items, cleaning supplies and cash donations.

Those not planning to attend the parade who would still like to donate can stop by First Lutheran Church at 1210 S. Stephenson Ave. in Iron Mountain from 9 a.m. to 2 p.m. Tuesday through Thursday, or call 906-774-0133 to make other arrangements.

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Destin Food Truck fest serves up fun, food and music at Mattie Kelly Cultural Arts Village - Destin Log

2 Coral Springs Restaurants Shut Down After Food Inspections - Coral Springs Talk

By Kevin Deutsch

Two Coral Springs restaurants were shut down by emergency order recently after state inspectors found sanitary violations, records show.

Gyromania Grill, 5760 Wiles Rd., and Dunkin’, 9515 Westview Dr., were ordered closed June 21 by the Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants.

At Gyromania Grill, the state inspection – triggered by a complaint – found 19 violations inside the restaurant, including an insect problem.

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area,” an inspector wrote.  “Approximately 10 live flies at triple sink landing on drain board, laundry basket and trash can. Approximately 15 live flies at mop sink landing on dust pans, broom and mop. Approximately 20 live flies at dry storage area next to rear door landing on unpeeled onions .3 live flies at beverage station in dining room landing on walls. 3 live flies landing on customer tables in dining room.”

The inspection also found that single-use gloves were “not changed as needed after changing tasks or when damaged or soiled. Employees leaving the station to touch fryer basket and oven handle without hand wash and glove change.”

There were also issues with food being cooked at improper temperatures and “encrusted material” found on a can opener blade.

At Dunkin’, records show a single violation involving insects was responsible for the shutdown.

An inspector found “live, small flying insects in kitchen, food preparation area, food storage area and/or bar area,” records show. “Observed 1 flying insect hovering near front counter on customer side when I first came into establishment. Observed approximately 10 small flying insects landing on walls at hand-wash sink next to donut display. Observed approximately 10 small flying insects landing on donut display donuts. Operator threw away donuts that flies landed on and sprayed area behind donut display case with sanitizer. Observed 1 small flying hovering near espresso machine. Observed 2 small flying insects landing on doors and wall near employee and customer restrooms.”

After Dunkin’s emergency closure, an inspector also wrote that they witnessed the “establishment operating after issuance of an Emergency Order of Suspension of license.”

“Observed employees serving packaged food to customers in vehicles at 8 a.m.,” the inspector wrote in an administrative complaint.

Both restaurants came into full compliance with state safety and sanitation standards on June 22, the records show.

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Author Profile

Kevin Deutsch
Kevin Deutsch
Kevin Deutsch is an award-winning crime journalist and author. A graduate of Florida International University, Kevin has worked on staff at The Miami Herald, New York Daily News, and The Palm Beach Post.
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South Florida Dental Center

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PHOTO ESSAY: Dragon Fest Food Walk Showcases Local Asian Cuisine - southseattleemerald.com

by Ronnie Estoque


The smoldering heat did not deter Dragon Fest Food Walk attendees from visiting a variety of Asian restaurants on Saturday, June 26,  in Chinatown-International District. The event featured Asian cuisine deals ranging from $2 to $8, and lasted from 10 a.m. to 4 p.m. Previous Dragon Fest events have featured restaurants with food stands and merchants lined alongside South King Street, but this year a food walk was deemed more reasonable due to COVID-19 and the heat by the Chinatown-International District Business Improvement Area (CIDBIA), who organized the event. CIDBIA is planning several more food walks throughout the summer in the neighborhood to spur more community support for locally owned restaurants that are rebounding from the devastating economic impacts of the pandemic.


Event attendees line up in front of the Chinatown-International District Business Improvement Area tent to learn more about food deals restaurants were having during the day.
Event attendees line up in front of the Chinatown-International District Business Improvement Area tent to learn more about food deals restaurants were having during the day. (Photo: Ronnie Estoque)
The Fantuan Delivery Seattle table sold cold beverages for event attendees to help brace the heat.
The Fantuan Delivery Seattle table sold cold beverages for event attendees to help brace the heat. (Photo: Ronnie Estoque)
Photo of event attendees queued in front of Chung Chun Rice Dog in Seattle's Chinatown-International District.
Chung Chun Rice Dog was a big hit during the Dragon Fest Food Walk with the line consistently long throughout the day. (Photo: Ronnie Estoque)
Photo of a food item from Chung Chun Rice Dog.
Food item from Chung Chun Rice Dog. (Photo: Ronnie Estoque)
Dragon Fest Food Walk attendees line up outside Hood Famous Cafe + Bar for Filipino pastries and refreshing beverages.
Dragon Fest Food Walk attendees line up outside Hood Famous Cafe + Bar for Filipino pastries and refreshing beverages. (Photo: Ronnie Estoque)
Photo of a purple and beige beverage with a black sticker of Hood Famous Cafe + Bar's logo.
Beverage from Hood Famous Cafe + Bar. (Photo: Ronnie Estoque)
Dragon Fest Food Walk attendees stay in the shade at Hing Hay Park to enjoy their food away from the heat.
Dragon Fest Food Walk attendees stay in the shade at Hing Hay Park to enjoy their food away from the heat. (Photo: Ronnie Estoque)
Photo of Dochi's storefront inside Uwajimaya.
Dochi, located inside of Uwajimaya, specializes in gluten-free mochi doughnuts and was a popular choice for Dragon Fest Food Walk attendees. (Photo: Ronnie Estoque)
A customer orders refreshing poké from goPoké during the Dragon Fest Food Walk.
A customer orders refreshing poké from goPoké during the Dragon Fest Food Walk. (Photo: Ronnie Estoque)
Photo of a food item from goPoke.
Food item from goPoké. (Photo: Ronnie Estoque)
A Kau Kau Restaurant employee prepares to slice some roasted barbeque duck.
A Kau Kau Restaurant employee prepares to slice some roasted barbeque duck. (Photo: Ronnie Estoque)
Food item from Kau Kau Restaurant.
Food item from Kau Kau Restaurant. (Photo: Ronnie Estoque)

Ronnie Estoque is a Seattle-based storyteller and aspiring documentarian. He is driven to uplift marginalized voices in the South Seattle community through his writing, photography, and videography. You can keep up with his work by following his Twitter and Instagram.

📸 Featured Image: The 2021 Dragon Fest Food Walk allowed attendees to walk to different Asian restaurants to try their cuisine. (Photo: Ronnie Estoque)

Before you move on to the next story …
Please consider that the article you just read was made possible by the generous financial support of donors and sponsors. The Emerald is a BIPOC-led nonprofit news outlet with the mission of offering a wider lens of our region’s most diverse, least affluent, and woefully under-reported communities. Please consider making a one-time gift or, better yet, joining our Rainmaker Family by becoming a monthly donor. Your support will help provide fair pay for our journalists and enable them to continue writing the important stories that offer relevant news, information, and analysis. 
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