Global Vegan Fast Food Market is Estimated to be Cross a Worth US$ 18829.5 Mn in 2023 & Likely to Beach a Revenue of US$ 27980.2 Mn at a Steady CAGR of 4.5% by year 2033-end | Future Market Insights, Inc. - Yahoo Finance

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The demand for vegan fast food in China expected to grow to about US$2124.7 million by 2033. U.K. Continue Dominating the Vegan Fast Food Market. Low nutritional value and high price of vegan foods are expected to slow market expansion.

NEWARK, Del, Dec. 31, 2022 (GLOBE NEWSWIRE) -- The global vegan fast food market is predicted to be worth US$ 18829.5 million in 2023 and US$ 27980.2 million by 2033.

The global vegan fast food market is predicted to develop due to increased knowledge about the benefits of a vegan diet. An additional factor, such as growing awareness of animal health and cruelty in the food industry, has encouraged individuals to transition from animal-based to plant-based fast food, which has contributed to the market's growth.

As a result of these reasons, demand for vegan fast food is expected to rise at a constant 4.5% CAGR, with the United Kingdom, the United States, Germany, and Japan emerging as important manufacturers.

The rise in awareness of health issues and human well-being, as well as changes in lifestyle, are the factors driving the growth of the global vegan fast food market. People are migrating toward vegetarian foods as their attitudes toward people and the environment alter.

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The rise in the number of students living in PGs or rented rooms is a crucial element contributing to the growth of the vegan fast-food market. Furthermore, firms are focusing on providing different new vegan fast food offers to attract customers as awareness grows.

Some fast-food companies, like Burger King, are selling plant-based fast food in order to attract customers' attention. These reasons are expected to drive the worldwide vegan fast-food market forward. Certain constraints and limitations are expected to stifle the demand for vegan fast food.

Fast food-related obesity is expected to stifle growth during the projection period. Nonetheless, rising demand for vegan fast food due to several health benefits such as aiding in the categorization of plaque and fat in arteries, as well as untapped potential in new markets, provide exciting growth chances.

Key Takeaways

• The US is expected to have a share of 30.2% of the vegan fast-food market share.

• Rising disposable incomes are likely to support the expansion of the vegan fast-food business in North America over the forecast period.

• The China vegan fast-food market is expected to grow at a rate of 3.5% throughout the forecast period.

• The increasing penetration of global companies in the region is projected to promote vegan fast food market growth.

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Competitive Landscape

Global players are expected to see an increase in demand for vegan fast food, primarily from the food and beverage industries, in order to improve existing product portfolios and increase the use of vegan ingredients in processed food products and beverages, all with the goal of attracting the vegan population.

Companies are attempting to provide personalised flavours in order to meet the diverse needs of food and beverage manufacturers. They are focused on providing vegan fast food that meets the needs of vegan fast-food makers, such as organic and natural food products.

Partnerships, and Collaborations

In September of 2020, Planterra Foods and the NFL's Denver Broncos announced a three-year partnership. Through this partnership, the OZO brand is expected to be recognised as the official plant-based fast food of the Denver Broncos. The company is likely to be able to raise brand recognition and customer interest using this tactic.

Beyond Meat Food Co. Ltd., a 100% owned subsidiary of Beyond Meat, has signed a contract with Jiaxing Economic & Technological Development Zone in September 2020 to design and develop production facilities (China). China is the site of a state-of-the-art plant being constructed to manufacture Beyond Meat-branded vegetarian alternatives.

Product Launches

In October 2020, the Impossible Burger, Impossible Foods' signature product, is expected to be introduced to the Canadian vegan fast food market, significantly expanding the company's presence there. The company's wares can be purchased in any of the roughly 600 Sobeys family stores, or through the retailer's grocery delivery service. The company's retail footprint can then be expanded as a result.

In September 2020, Beyond Meat is anticipated to introduce Beyond Meatballs to supermarkets across the United States. There is a need in the market for convenient and healthy plant-based fast food, and this item is expected to fill that void.

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Key Segments

By Product Type:

• Dairy Alternatives

• Meat Substitutes

By End-User:

• Takeout

• Dine-in

By Region:

Table of Content

1. Executive Summary

  1.1. Global Market Outlook

  1.2. Demand-side Trends

  1.3. Supply-side Trends

  1.4. Technology Roadmap Analysis

  1.5. Analysis and Recommendations

2. Market Overview

  2.1. Market Coverage / Taxonomy

  2.2. Market Definition / Scope / Limitations

3. Market Background

  3.1. Market Dynamics

      3.1.1. Drivers

      3.1.2. Restraints

      3.1.3. Opportunity

      3.1.4. Trends

  3.2. Scenario Forecast

      3.2.1. Demand in Optimistic Scenario

      3.2.2. Demand in Likely Scenario

      3.2.3. Demand in Conservative Scenario

  3.3. Opportunity Map Analysis

  3.4. Product Life Cycle Analysis

  3.5. Supply Chain Analysis

To Continue TOC…  

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About Future Market Insights, Inc.

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A cardiologist shares the 4 worst foods for high cholesterol—and what she eats to keep her ‘heart healthy’ - CNBC

Want to maintain a healthy heart and brain? Keep a close eye on your cholesterol numbers.

LDL (low-density lipoprotein) cholesterol builds up in the arteries and forms plaque, which blocks blood flow to the brain. HDL (high-density lipoprotein) cholesterol picks up the LDL and takes it to the liver to be processed.

The optimal levels vary from person to person, so always check with your doctor first.

As a cardiologist who treats patients with high cholesterol, I always try to use diet as medicine first. Here are the four worst foods for high cholesterol — and what I eat instead to keep my heart healthy:

1. Red meat

Yes, that includes burgers, ribs, steak and pork chops. If you don't want to cut out red meat altogether, focus on small amounts of lean meat. And by small, I mean a portion size of up to three ounces — and eat red meat at most, once a week.

Remember that poultry also contains saturated fat, so avoiding red meat doesn't necessarily mean you should load up on chicken. 

As for meat alternatives, I'm generally skeptical about engineered foods. To me, plants were never meant to bleed.

What to eat instead: Think fish and shellfish. Shrimp may be high in cholesterol, but as long as you don't douse it with butter, it will supply you with plenty of protein while leaving your blood cholesterol alone.

Some other delicious lean protein options are white-fleshed fish like tilapia, halibut, cod and bass.

2. Anything fried 

Frying food typically ups the calorie count because saturated or trans fats and cholesterol are absorbed by the foods during the process.

What to eat instead: Bake potatoes, kale or broccoli to a crisp when you're craving crunch. Or, you can invest in an air fryer, which uses much less fat.

3. Processed meat 

The World Health Organization has classified processed meats such as bacon, hot dogs and salami as carcinogens. Processed meat is also loaded in sodium and saturated fat.

What to eat instead: Fake bacon is unlikely to satisfy your cravings for a BLT. My advice? Cut way back on these products and make them special occasion treats.

4. Baked goods 

Mass-produced cookies, cakes and pastries are often dense in calories, low in nutrients, and contain large amounts of fat (especially saturated fats like butter and shortening) and sugar. All of these are big culprits of high cholesterol.

What to eat instead: Bake at home, and control the amount and type of fat and sugar you use.

Dr. Elizabeth Klodas is a cardiologist and founder of Step One Foods. Trained at Mayo Clinic and Johns Hopkins, Dr. Klodas has published dozens of scientific articles throughout her career, authored a book for patients, "Slay the Giant: The Power of Prevention in Defeating Heart Disease,″ and served as founding editor-in-chief of Cardiosmart.org.

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Cara De Silva, Food Historian Who Preserved Jewish Recipes, Dies at 83 - The New York Times

She edited “In Memory’s Kitchen,” a collection compiled by prisoners in the Theresienstadt concentration camp. It was a surprise hit.

Cara De Silva, a journalist and historian of food and culinary culture who in 1996 edited a groundbreaking collection of recipes amassed by prisoners in a Nazi concentration camp, which became a surprise hit, died on Dec. 7 in Manhattan. She was 83.

Her close friend and fellow food writer Fred Plotkin said that the death, at a hospital, came after a very brief illness, but that the exact cause had not been determined.

A lifelong Manhattanite who made her name as a reporter for Newsday and later as a freelance writer for publications like The New York Times and the food, wine and travel magazine Saveur, Ms. De Silva was less interested in hot trends and buzzy restaurants than in the culinary byways and subcultures that undergirded a community, and in the way a place’s history could be understood through its food.

“The venerable socca symbolized an older, perhaps less dazzling, but more romantic Nice — that of Queen Victoria, Matisse, the czars, the early days of the Promenade des Anglais, summering English aristocrats, the belle époque and the distinctive Niçois when they were still Italian speakers,” she wrote in a 1998 Times article about a type of chickpea pancake.

In the early 1990s she wrote a column for Newsday called “Flavor of the Neighborhood,” in which she highlighted tiny delis, obscure salumerias and out-of-the-way pizza joints, long before it became fashionable to seek out such places.

She was especially fond of Italy’s culinary culture and its impact on American cooking, and with her name — a nom de plume — and her Mediterranean complexion, she was often taken for Italian. She was in fact the daughter of Jewish immigrants from Poland and Russia, and she was just as loyal to Yiddish and Central European foodways.

Ms. De Silva was, in other words, the perfect choice to edit “In Memory’s Kitchen: A Legacy From the Women of Terezin,” a slim volume of recipes that had been compiled by a Jewish prisoner in the concentration camp known as Terezin — Theresienstadt in German — during World War II. These were not the records of what they ate in the camp. Rather, they were the memories of what the women of the camp had made before the war, foods richly evocative of Jewish Mitteleuropa: stuffed eggs, stews and all manner of dumplings.

Mina Pachter, the prisoner who assembled the volume, died of starvation in 1944. Before her death she entrusted the 70 or so recipes to a friend, with orders to get them to her daughter Anny Pachter Stern, who had emigrated to Palestine before the war. But Ms. Stern had since moved to New York, and it took more than 20 years, and several intermediaries, to get them to her.

It took another two decades before a friend of Ms. Stern’s urged her to get the recipes edited and published. Bianca Steiner Brown, a translator and herself a survivor of Theresienstadt, was hired to render them from German to English, and Ms. De Silva joined the effort as editor.

Ms. De Silva decided to leave the recipes largely as they were, even though many were incomplete. This was not a cookbook, she insisted, but a Holocaust document and a record of what she considered “psychological resistance.”

“In Memory’s Kitchen,” which Ms. De Silva edited, was a groundbreaking collection of recipes amassed by prisoners in a concentration camp.Jason Aronson Inc.

Published by Jason Aronson, a small company specializing in Judaica, in 1996, the book became an unexpected hit (it has sold more than 100,000 copies to date) and sparked interest in European Jewish foodways. When it was published, Ms. De Silva and friends managed to recreate some of the recipes for a small party in honor of the women behind them.

“The feeling that I was tasting the food of their dreams was profoundly overwhelming and moving,” she told New York Jewish Week in 2014, “because it was the materialization of something they could only dream and remember, and it was in my mouth and in the mouths of others. We were celebrating them by celebrating their food.”

Carol Eileen Krawetz was born on March 3, 1939, in Manhattan. Her father, Mayer (sometimes spelled Meyer) Krawetz, had immigrated as a child from somewhere near the present-day Polish-Belarussian border. He worked as a manager for the International Ladies Garment Workers Union and wrote plays and essays in Yiddish. Her mother, Rose, was a sculptor.

She grew up near the northern tip of Manhattan, along 204th Street, in what was then a heavily Jewish neighborhood. The family lived simply, and whatever extra money the parents had, they poured into Carol’s cultural education. She was especially fond of trips to the Metropolitan Opera.

In her youth, Carol was active in Yiddish theater, including a lead role in a stage version of Abraham Cahan’s 1917 novel, “The Rise of David Levinsky.” Along the way she adopted a stage name, Cara De Silva, which she kept as a pen name after she became a writer.

Ms. De Silva graduated with a degree in English literature from Hunter College in Manhattan. She received a master’s degree, also in English, from the City College of New York in 1966 and later pursued graduate work in medieval English literature at Rutgers University in New Jersey. She briefly lived in England while her husband, Robert Ackerman, did his own graduate work at Cambridge University.

Ms. De Silva and Mr. Ackerman later divorced. She leaves no immediate survivors.

After the publication of “In Memory’s Kitchen,” Ms. De Silva spent several years lecturing on Jewish foodways in the United States and Europe, as well as consulting for museums and historical projects.

During one lecture tour, in Israel, she came across a bookstore stocked with copies of “In Memory’s Kitchen,” its windows looking out over Jerusalem, an experience she recounted in a 2014 interview with the Yiddish Book Center.

She was struck, she said, by “the thought of just having been a vehicle, that’s all I was, through which these women were saved from oblivion, and here they were, in a book, with their work, embodied in a — or embraced by — in book covers, looking out, over the sunshine pouring down over the hills of Jerusalem.”

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FDA: Sesame To Become 9th Major Food Allergen On January 1, 2023 - Forbes

Fast food industry group Save Local Restaurants files lawsuit to stop AB 257, the Fast Act - San Francisco Chronicle

A powerful fast food industry group has filed a lawsuit to halt a landmark labor law intended to protect working conditions for fast food restaurant employees from taking effect on Jan. 1. 

The lawsuit takes aim at Assembly Bill 257, or the Fast Food Accountability and Standards Recovery Act. California Gov. Gavin Newsom signed it into law on Sept. 5 —  Labor Day — of this year. Also called the Fast Act, the law calls for a 10-member council under the state’s Department of Industrial Relations to potentially raise standards of employment at fast food restaurants and create a minimum wage for the fast food sector as high as $22 per hour in 2023, with capped yearly increases.

The day after Newsom signed the law, an industry group called Save Local Restaurants launched its effort to overturn AB 257, filing a request to circulate a petition to qualify for a voter referendum on the issue, which would halt the current law from taking effect until it landed at the ballot box in 2024. 

Save Local Restaurants is backed by more than $20 million from companies like Chipotle Mexican Grill, In-N-Out Burger, Starbucks, and local franchise and trade groups; it’s led by the International Franchise Association, the National Restaurant Association and the U.S. Chamber of Commerce.

Before a Dec. 5 deadline, the group submitted a raw count of one million signatures to the Secretary of State’s office — far exceeding the required 623,212 certified valid signatures required to challenge the law.

The problem is, those signatures are still being validated by counties, which won’t be finished before the Fast Act takes effect. The law will proceed for the time being, a representative for the Department of Industrial Relations wrote in a letter to Save Local Restaurants on Dec. 27.  “If and when the referendum challenging AB 257 qualifies for the ballot, the law will be put on hold.”

Lawyers for Save Local restaurants framed that as an unconstitutional violation of procedure seen in previous referendums. The lawsuit was filed on Thursday at the Sacramento Superior Court of California. 

During a press conference Thursday, representatives for the group sounded confident the signature count needed would be reached. The California State Department is currently conducting a random sample verification process. As of Dec. 27, the projected number of valid signatures after 29 California counties have reported their samples is expected to exceed the required number.

Still, representatives for Save Local Restaurants worried that if AB 257 is to take effect on Jan. 1, a fast food council could potentially be seated and begin making regulations before the ballot signatures are verified and the law is halted, resulting in legal confusion. They also view the law in general as possibly setting a national precedent.

The effort to overturn AB 257 is not without controversy. In October, the Service Employees International Union (SEIU) California Council announced that it had filed complaints with California’s Attorney General and Secretary of State over the referendum, claiming “clear and substantial evidence” of canvassers deceiving voters as part of their signature collection drive. The union alleges signature collectors deceived people into signing the petition by claiming the referendum was to increase minimum wages for fast food employees.

In a statement, SEIU California executive director Tia Orr called the lawsuit by Save Local Restaurants a “cowardly tactic.”

“When corporations fail to halt progressive legislation in the legislature, they pivot to bankrolling ballot measures in an attempt to circumvent democracy and the will of the people. This abuse of the referendum system must stop,” she said

Mario Cortez (He/Him) is a San Francisco Chronicle staff writer. Email: mario.cortez@sfchronicle.com

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California restaurant group sues state labor department to stop fast-food council - Sacramento Bee

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Sesame will join the major food allergens list on January 1, FDA says - CNN

CNN  — 

Starting January 1, sesame will join the list of major food allergens defined by law, according to the US Food and Drug Administration.

The change comes as a result of the Food Allergy Safety, Treatment, Education and Research Act, or FASTER Act, which was signed into law in April 2021.

The FDA has been reviewing whether to put sesame seeds on the major food allergens list — which also includes milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans — for several years. Adding sesame to the major food allergens list means foods containing sesame will be subject to specific food allergen regulatory requirements, including those regarding labeling and manufacturing.

Sesame allergies affect people of all ages and can appear as coughing, itchy throat, vomiting, diarrhea, mouth rash, shortness of breath, wheezing and drops in blood pressure, Dr. Robert Eitches, an allergist, immunologist and attending physician at Cedars-Sinai Medical Center in Los Angeles, told CNN in 2020.

RICHMOND HEIGHTS, MO - APRIL 01: In this photo illustration, an 'Impossible Whopper' sits on a table at a Burger King restaurant on April 1, 2019 in Richmond Heights, Missouri. Burger King announced on Monday that it is testing out Impossible Whoppers, made with plant-based patties from Impossible Foods, in 59 locations in and around St. Louis area. (Photo Illustration by Michael Thomas/Getty Images)

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Beef burger or fish sandwich? These menu labels encourage people to eat less red meat, study shows

The FDA conducts inspections and sampling of food products to check that major food allergens are properly labeled on products and to determine whether food facilities are preventing allergen cross-contact, according to the agency’s website.

“What it means is, for the 1.6 million Americans with life-threatening sesame allergy, that life gets better starting January 1, 2023,” said Jason Linde, senior vice president of government and community affairs at Food Allergy Research & Education, a large private funder of food allergy research. The organization helped work to pass the FASTER Act.

Sesame “is in dozens and dozens of ingredients,” Linde said, but it wasn’t always listed by name.

“For years, (people) with a life-threatening sesame allergy would have to look at the back of the label, call the manufacturer and try to figure it out,” he said. “If it was included, it was just included as a natural spice or flavor.”

The new law going into effect on January 1 “is a huge victory for the food allergy community,” Linde said.

The road to inclusion

Before the FASTER Act, the FDA recommended food manufacturers voluntarily list sesame as an ingredient on food labels in November 2020. The guidance wasn’t a requirement and was intended to help people with sesame allergies identify foods that may contain the seed.

Under regulations before the 2020 recommendation, sesame had to be declared on a label if whole seeds were used as an ingredient. But labeling wasn’t required when sesame was used as a flavor or in a spice blend. It also wasn’t required for a product such as tahini, which is made from ground sesame paste. Some people aren’t aware that tahini is made from sesame seeds.

While such guidance was appreciated, “voluntary guidance is just that — it’s voluntary,” Linde said. “Companies don’t have to follow it, and many did not.”

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“The way an allergen is identified by the FDA as one that must be labeled is due to the quantity of people who are allergic,” Lisa Gable, former chief executive officer of FARE, previously told CNN. “Take sesame, for example: What’s happened is you’ve had an increase in the number of people who are having anaphylaxis due to sesame. There are various opinions as to why that is, but one reason might be the fact that it is now more of an underlying ingredient within a lot of dietary trends.”

As plant-based and vegan foods have become more popular, the wide use of nuts and seeds has been an issue that has come up more often, Eitches said.

Safety tips

“We remind consumers that foods already in interstate commerce before 2023, including those on retail shelves, do not need to be removed from the marketplace or relabeled to declare sesame as an allergen,” the FDA said in a December 15 statement. “Depending on shelf life, some food products may not have allergen labeling for sesame on the effective date. Consumers should check with the manufacturer if they are not sure whether a food product contains sesame.”

Many companies have already started the process of labeling their products, but it could take three to six months for foods currently on shelves to get sold or removed, Linde said. Some foods, such as soups, have even longer shelf lives.

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People with sesame allergies can stay safe by being “very careful” about eating certain foods, especially in restaurants, Eitches said.

Middle Eastern, vegan and Japanese restaurants are more likely to include different forms of sesame seeds in their dishes, he added.

Those who suspect they are sensitive or allergic to sesame should see a specialist who can answer their questions and provide medications or devices for emergency situations, Eitches said.

Adrenaline and epinephrine are more effective than diphenhydramine, he added. If an allergic reaction happens, be prepared with any medications or devices and seek medical help.

CNN’s Sandee LaMotte and Shelby Lin Erdman contributed to this report.

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Arizona is famous for Sonoran hot dogs. This food trail takes you to some of the best - The Arizona Republic

USA TODAY holiday food drive gets surprise $25,000 donation - USA TODAY

Richland County restaurant inspections: critical violations Dec. 16-19 - Mansfield News Journal

Try These New Year's Eve Food Traditions To Make 2023 Your Luckiest Year Yet - Yahoo Life

The new year is approaching, which means it's time for last-minute shopping, planning meals to make at your holiday dinner, deciding which champagne you want to drink on New Year's Eve, and setting some intentions for the year ahead.

Regardless of the kind of year you've had, whether it's been a breeze or one full of trials, you deserve some good luck and prosperity in the new year. In fact, it's this desire for luck and good fortune at the turn of a year that has been the inspiration behind so many New Year's food traditions. Have you heard of black-eyed peas and collard greens for good luck? What about a bowl of lentils or a pork chop?

There are many different New Year's traditions that have been passed down between generations and across cultures, all promoting good luck and fortune in the coming year. Read on to see if you recognize any, and don't hesitate to try a few this year so that 2023 can be your luckiest year yet.

1

Eat black-eyed peas and collard greens

black eyed peas collard greens

Eating black eyed peas with collard greens is one of the most classic and traditional NYE superstitions in the southern United States. According to Southern Living, this meal is also known as Hoppin' John, Cowboy Caviar, or Peas with Ham.

Black-eyed peas were first brought to the U.S. during the slave trade and eaten by African slaves in the southern U.S., according to the New York Times. On the other hand, collard greens are said to have roots in northern Europe. The greens are meant to bring in financial prosperity in the year ahead, while the peas promote abundance and good health in the new year.

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2

Eat pork, not chicken

pork chops

Fans of pork chops, pulled pork sandwiches, and pork sausage will rejoice when they learn that this delicious meat is said to bring luck in the new year. According to TODAY, this has to do with the way pigs behave. Pigs often will bury their snout in the dirt and push forward, so eating pork is said to symbolize the movement forward and onward into a successful year.

On the contrary, chickens are known to scratch backward, which some take as a symbol of staying stuck or moving backward in your life. If you're feeling superstitious this year, maybe skip the poultry and go for pork.

3

Enjoy some soba noodles

soba noodles on white plate

According to The Japan Times, eating soba noodles, or toshikoshi, on New Year's Eve is a common Japanese tradition to bring good luck, fortune, happiness, and wealth into the year ahead. This is especially fitting since toshikoshi loosely translates to "to jump" or "to move forward from the year behind, to the year ahead." A delicious meal and good luck—what more could you ask for?

RELATED: 7 Holiday Foods To Avoid if You Have High Blood Sugar

4

Restock your pantry

woman looking in pantry

Another tradition that stems from the American south is starting the new year off with a stocked pantry and refrigerator in order to bring abundance into the next year. According to Southern Living, this superstition most likely stemmed from the fact that the south has always been home to farming and agriculture. On a practical level, it also feels good going into the new year with fresh food items on hand.

RELATED: New Year's Resolutions To Live Longer

5

Dine on lentils

Composition with bowl of lentils on wooden table.

Eating lentils during the new year holiday is said to bringing wealth and potential prosperity, according to the History Channel. Why, you may ask? Because lentils are round and shaped like a coin. You can prepare your lentils any way you'd like, because either way you'll be dining on a (metaphorical) bowl of money. The History Channel also mentions that lentils are classically enjoyed with pork or pork sausage, which is said to be good luck in the new year, as well.

6

Don't take out the garbage

kitchen garbage

This tradition may lead to a stinky kitchen, so it's up to you whether you follow it or not. A common superstition around NYE is to not take anything outside between midnight on New Year's Eve and January 2, in order to avoid possibly throwing out your good luck charms and positive vibes. Let's just hope your good luck charms don't come with a strong odor.

7

Eat 12 grapes at midnight

green grapes

This tradition has its origins in Spain, but many people in the United States practice it as well. According to Spanish tradition, if you eat 12 green grapes when the clock strikes midnight on New Year's Eve, then it will bring you luck in the year ahead. It's likely this tradition started with the Madrid bourgeoisie, and was then adopted by people in the lower class as a way to mock the upper class, according to NPR.

The tradition says to specifically pop a grape in your mouth at each tolling of the bell at midnight, and if you finish all 12 before the bell is done—you'll have good luck. However, since most of us are probably not near an old cathedral on NYE and are instead watching the ball drop from the comfort of our living room, eating the 12 grapes at your own pace is just fine.

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A special hour of our favorite food conversations from 2022 - WBUR News

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"Kentucky for Christmas": Here's how KFC became Japan's go-to Christmas dinner - Salon

Christmas means different traditions for those who celebrate, whether it's white elephant gifts, seeing holiday lights, volunteering, caroling with good company or partaking in various foods.

Here in the U.S., Christmas dinner staples include roast turkey (usually set atop a bed of herbs and festive fruit), glazed ham and mincemeat. In Spain's Catalonia region, sopa de galets — a hearty soup made with minced beef and pork meatballs and pasta shells — is a must-have for Christmas lunch. In Denmark, there's julesild — a pickled herring seasoned with cinnamon, cloves and sandalwood — and in Southern Italy, there's the Feast of the Seven Fishes — an elaborate spread of seven fish dishes consisting of clams, mussels, halibut, shrimp, anchovy, calamari and scallops.

Even those who don't observe Christmas per se, may still celebrate on the day with Chinese food, which has become a customary meal among Jewish folks. The tradition first started in New York's Lower East Side, where Chinese cuisine shared similar flavor profiles of classic Jewish cooking.

However, in Japan, Christmas feasting comes from a distinctly American source. Family, friends and loved ones gather around the dinner table to enjoy buckets of hot & fresh Kentucky Fried Chicken (KFC). Here's a closer look at the history behind this fast food tradition and its significance today:

The history

Japan's welcoming of American fast food took off shortly after World War II, when the country's once-devastated economy experienced a record period of growth. Consumerism was at an all-time high and Western franchises — notably Baskin-Robbins, Mister Donut and The Original Pancake House — were successfully being introduced nationwide. Western fashion, foods and travel were also well-liked due to the United States being a culture powerhouse at the time.

In 1970, Japan's first KFC opened in Nagoya, and by 1981, the chain had opened 324 stores and made roughly $200 million per year. Four years after its inception, KFC launched its first Kurisumasu ni wa Kentakkii, or "Kentucky for Christmas" marketing campaign created by Takeshi Okawara, the manager of Japan's first KFC, whose source of inspiration still remains a mystery today. Some say Okawara was inspired after attending a Christmas party dressed as Santa while others claim it was a foreign customer's request for fried chicken on Christmas that piqued his interest. Regardless, Okawara's campaign immediately became a national phenomenon.

It didn't take long for "Kentucky for Christmas" to gain traction amongst consumers. The campaign was known for its clever advertising, which hailed fried chicken as a luxurious meal and appealed to Japan's cultural values tied to family. Per CNN, such early advertisements often showed a family enjoying a grand feast of crispy fried chicken while the song "My Old Kentucky Home" played in the background. The chain's "Christmas Party Barrels" of fried chicken, coleslaw and a holiday cake were also popular showcases that consumers typically enjoyed with large crowds.

"Being able to share food is an important social practice in Japan. So a bucket of fried chicken both tastes familiar and fulfills this desire to eat together," Ted Bestor, a professor of Social Anthropology at Harvard University, told CNN.

KFC in Japan today

Come December, many KFC restaurants feature life-sized Colonel Sanders statues dressed as Santa Claus. It's hard not to mistake Sanders for Father Christmas, especially with his white facial hair, potbelly and festive get-up.

A statue of Colonel Sanders in Santa outfit is pictured on December 23, 2020 in Tokyo, Japan. (Yuichi Yamazaki/Getty Images)

Today, an estimated 3.6 million Japanese families enjoy KFC during the Christmas season. Because the demand for fried chicken is so high, KFC Japan "starts advertising and taking pre orders and reservations for its holiday specials as early as late October," according to the chain's official website. Lines outside the restaurants start on Dec. 23, with Christmas Eve being KFC Japan's busiest day when the chain usually sells about five to 10 times more than typical days.

In addition to their signature "party barrels," KFC Japan offers seasonal items like a premium roast chicken, which KFC describes as "a locally grown and sourced, premium chicken that's hand prepared and stuffed with cheese and mushrooms, baked fresh in the restaurant." The buckets also change each year and feature different side options, a new festive bucket design and a fun commemorative plate inside.

People queue in front of a KFC restaurant on December 23, 2020 in Tokyo, Japan. (Yuichi Yamazaki/Getty Images)

"While the design of the bucket and the sides may change each year, KFC's famous fried chicken stays at the center of the party bucket, and the Christmas holiday in Japan," KFC said. "Kentucky for Christmas is a Japanese tradition that's here to stay."

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Cubans search for holiday food amid deepening crisis - The Associated Press - en Español

HAVANA (AP) — As Belkis Fajardo, 69, walks through the dense streets of downtown Havana with a small bag of lettuce and onions in hand, she wonders how she’ll feed her family over the holidays.

Scarcity and economic turmoil are nothing new to Cuba, but Fajardo is among many Cubans to note that this year is different thanks to soaring inflation and deepening shortages.

“We’ll see what we can scrap together to cook for the end of the year,” Fajardo said. “Everything is really expensive … so you buy things little-by-little as you can. And if you can’t, you don’t eat.”

Basic goods such as chicken, beef, eggs, milk, flour and toilet paper are difficult and often impossible to find in state stores.

When they do appear, they often come at hefty prices, either from informal shops, resellers or in expensive stores only accessible to those with foreign currency.

It’s far out of the range of the average Cuban state salary, approximately 5,000 pesos a month, or $29 USD on the island’s more widely used informal exchange rate. Nearby, a pound of pork leg was selling for 450 pesos (around $2.60.)

“Not everyone can buy things, not everyone has a family who sends remittances (money from abroad),” Fajardo said. “With the money my daughter earns and my pension, we’re trying to buy what we can, but it’s extremely hard.”

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In October, the Cuban government reported that inflation had risen 40% over the past year and had a significant impact on the purchasing power for many on the island.

While Fajardo managed to buy vegetables, rice and beans, she still has no meat for Christmas or New Years.

The shortages are among a number of factors stoking a broader discontent on the island, which has given rise to protests in recent years as well as an emerging migratory flight from Cuba. On Friday, U.S. authorities reported stopping Cubans 34,675 times along the Mexico border in November, up 21% from 28,848 times in October.

The dissatisfaction was made even more evident during Cuba’s local elections last month, when 31.5% of eligible voters didn’t cast a ballot — a far cry from the nearly 100% turnout during Fidel Castro’s lifetime.

Despite being the highest voting abstention rate the country had seen since the Cuban revolution, the government still hailed it as “a victory.” However in an address to Cuban lawmakers last week, President Miguel Díaz-Canel acknowledged the government’s shortcomings in handling the country’s complex mix of crises, particularly food shortages.

“I feel an enormous dissatisfaction that I haven’t been able to accomplish, through leadership of the country, the results that the Cuban people need to attain longed-desired and expected prosperity,” he said.

The admission provoked a standing ovation in the congressional assembly, made up solely of politicians from Díaz-Canel’s communist party.

But Ricardo Torres, a Cuban and economics fellow at American University in Washington, said he saw the words as “meaningless” without a real plan to address discontent.

“People want answers from their government,” he said. “Not words — answers.”

For years, the Caribbean nation has pushed much of the blame for its economic turmoil on the United States’ six-decade trade embargo on Cuba, which has strangled much of the island’s economy. However, many observers, including Torres, stress that the government’s mismanagement of the economy and reluctance to embrace the private sector are also to blame.

On Friday, a long line of Cubans waited outside an empty state-run butchery, waiting for a coveted item: a leg of pork to feed their families on New Year’s Eve.

About a dozen people The Associated Press asked for an interview said they were scared to speak, including one who said “it could have consequences for us.”

Estrella, 67, has shown up to the state butcher every morning for more than two weeks, waiting her turn to buy pork to share with her children, grandchildren and siblings. So far, she’s come up dry.

Although pork is available to buy from private butchers, it’s often far more expensive than at state-run facilities, which subsidize prices.

So she waits, hopeful that she’ll be able to cook Cuba’s traditional holiday dish.

“If we’re lucky, we’ll be able to buy it today,” she said. “If we’re not, we’ll come back tomorrow.”

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These fast food places, restaurants will be open on Christmas Day 2022 - The Hill

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Chick-fil-A has long been revered as one of the best drive thru experiences, but a new report shows others may be catching up. (Getty)

(NEXSTAR) – If you are on the go this Christmas, or simply skipping the traditional at-home feast for something a little quicker, you likely know your options are limited. While many restaurants are closing their doors on December 25, there are some still accepting customers on the holiday.

To save you the trouble of searching for those eateries, here is a list of the major fast-food chains and restaurants staying open — and a few that are closing — for Christmas 2022.

Keep in mind, hours are likely to vary by location.

Boston Market

Participating Boston Market locations will be open on Christmas, according to the company’s website.

Burger King

Hours may vary by location, a Burger King representative tells Nexstar. You can check local hours online here.

Denny’s

Known for being “always open,” Denny’s will be open on Christmas.

Domino’s

Because Domino’s locations are independently owned, they may or may not be open on Christmas, a company representative told Country Living. Some may also close for Christmas Eve. You can view your location’s hours online.

Dunkin’

Many Dunkin’ locations will be open on Christmas, but hours may vary by store, a representative tells Nexstar. Before visiting, check your Dunkin’ location’s hours online or in the mobile app.

Golden Corral

Some Golden Corral locations will be open for Christmas, but they may have limited hours. They may also have shortened hours on Christmas Eve. You can check your restaurant’s hours here.

IHOP

Though IHOP locations are listed as being open online, you may want to check with your local restaurant before stopping in.

Jersey Mike’s

Jersey Mike’s will have limited hours on Christmas Eve but will be closed for Christmas, according to the company.

McDonald’s

Because the vast majority of McDonald’s locations are independently owned and operated, holiday hours may vary by store, a representative told Country Living. You can check your location’s hours online.

Noodles

Select Noodles locations will be open; you can check stores hours here.

Panera Bread

Hours can vary by store, according to Panera Bread. You can check your location’s hours online.

Red Lobster

Select locations will be open for dine-in and to-go orders, according to Red Lobster. Participating restaurants and their hours can be found on this list shared by Red Lobster.

Ruth’s Chris Steak House

Ruth’s Chris Steak House locations will be open on both Christmas Eve and Christmas Day, according to its website.

Sonic

Because Sonic locations are independently owned, restaurants may be open on Christmas, but with different hours. Location hours can be seen online here.

Starbucks

Some Starbucks locations will be open, but they may have different hours. Location hours can be found online here.

Waffle House

Known for being open all day, every day – and causing headlines when it closes – Waffle House locations will be open on Christmas. There’s even a song about it.

Wendy’s

Many Wendy’s locations will be open on Christmas, but hours may vary. You can check the hours of your nearest location online.

While the above restaurant chains plan to be staffed for Christmas, there are a few others that will be taking the holiday off. Because Christmas falls on a Sunday, Chick-fil-A will be closed (though they likely would’ve closed anyway, like they did last year). Fellow chicken restaurant Raising Cane’s, which closes on major holidays, will close on Christmas.

Move over Chick-fil-A, new drive-thru crowned the fastest

Some restaurants, like Olive Garden, will not only be closed for Christmas Day but may close early on Christmas Eve depending on the amount of business, according to the company. Christmas Eve hours will vary at Taco Bell restaurants, the company says, but locations will be closed on Christmas Day.

In-N-Out locations will be open until 11 p.m. on Christmas Eve, according to a company spokesperson, but will be closed on Christmas.

Many Buffalo Wild Wings locations will be open Christmas Eve and closed Christmas Day, a representative tells Nexstar. However, hours may vary by location – you can check the hours of your local Buffalo Wild Wings here. A representative for Firehouse Subs says some of its restaurants will close early on Christmas Eve and may completely close for Christmas. You can check your store’s hours here.

Most KFC restaurants will be closed on Christmas Day, but a representative for the company tells Nexstar they recommend checking with your local KFC for their holiday hours.

Chipotle, Pizza Hut, Qdoba, and White Castle locations will close early on Christmas Eve and remain closed through Christmas Day, company representatives tell Nexstar.

Before heading out, be sure to check with your nearest restaurant for their hours.

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D.C. Restaurant Experts Call Out the Most Exciting and Infuriating D.C. Food Trends of 2022 - Eater DC

Following an Eater tradition, we asked a group of restaurant critics, journalists, bloggers, and industry pros to weigh in on the year in food. Their answers to an annual “Year in Eater” survey will be revealed in several posts this month. Next up, answering the question: what was the most exciting — or most infuriating — local restaurant trend of 2022?

Tom Sietsema, Washington Post food critic: Most exciting: service automatically added to checks. No more math after dinner! Most frustrating: all the confusing other fees tacked onto bills.

Ann Limpert, Washingtonian executive food editor and critic: Infuriating: that some restaurants have apparently forgotten how to serve small plates, and traffic-jam your table with everything you’ve chosen, all at once. Lesson learned: you have to order as you go. Also, the not-so-subtle rushing of diners through their meals. So many dinners this year felt like they were on fast-forward. Not that I wanted to sit around for like, three hours, but I also don’t want to tuck into dessert at the 45 minute mark.

Jessica Sidman, Washingtonian food editor: Yes, there were trends this year, but were they exciting? Celebrity chefs are arriving en masse (again), espresso martinis continue to be hyped, food halls keep coming, “speakeasies” seem to be back, service charges are everywhere, everything got really, really expensive. Can’t say I’m excited.

I’ll talk about an infuriating trend. For the record, let me say that I am not actually against QR code menus. They’re fine. Whatever. Really. But I do think some places make the experience even worse with QR codes stuck to the table that have gotten sticky and gross. Or it’s so dark your phone doesn’t want to read them. I’ve been to at least two restaurants this year that had spotty cell service, so you had to log into their wifi networks with a password to get to the menu. One of the places had a really long, complicated password and I kept typing it in wrong. I ended up just borrowing my dining companion’s phone to read the menu. Why, just why.

Personal pan pizzas at at Tigerella in Foggy Bottom’s Western Market food hall

Tigerella

Lori Gardner, Been There, Eaten That blogger: For the “exciting” trend: there were a ton of openings this year and for the most part, DC area dining seems to be thriving again. And this is not infuriating, but confusing: it’s critical that restaurant employees are compensated fairly, but service charges plus suggested tips and other surcharges are puzzling to many diners.

Anchyi Wei, Anchyi Adorned blogger: I love seeing the “food hall” concept gaining more popularity, and pop-ups like Hole in the Wall at Tonari and Casa Kantuta are always fun! I also appreciate that restaurants are becoming more knowledgeable about dietary restrictions.

Rick Chessen, Rick Eats DC blogger: Butter boards are infuriating but not sure they caught on enough to be called a trend. I’m also not fond of the plant-based trend of vegetables trying to imitate proteins – e.g., a red beet shaped to look like filet mignon or a slice of watermelon on rice pretending to be tuna nigiri. Sure, the initial trompe l’oeil can be fun, but once you take a bite, your taste buds will not be happy with your eyes for over-promising what was coming their way.

Angie Duran, Women of Wine co-founder, director of operations for Duo Group and at Bottles Wine Garden: Please don’t order a “Negroni. Sbagliato. With Prosecco” from me. However, seeing low-ABV continuing to grow and not slow down in the city makes me really happy. The last couple years being “mindful” is pushed in every part of our lives, being able to find it and enjoy it within beverages easily is great. Shout out to Show of Hands.

Missy Frederick, Eater cities director: I’m continually amused by all the nostalgic cocktail trends that Eater DC editor Tierney Plumb has done such a great job chronicling: blue curacao, Mind Erasers, espresso martinis (I know this one kicked off before this year), etc. Request: bring back your Grasshopper cocktail riff, Jane Jane! I was also delighted enough by the places doing Book It!-style personal pizzas to buy a pan for myself off E-Bay.

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