Food Dyes Save Us from Gray Foods; Kale is the New Spinach

Apparently, farmers are not to blame for rising food costs. Experts are saying energy, weather, and global unrest are more likely culprits. [Washington Post]

The FDA is proposing that calorie counts become mandatory nationwide on menus and menu boards for chain restaurants, but not movie theaters, airplanes, or bowling alleys. [Wall Street Journal]

McDonald's is planning a one-day nationwide hiring spree of 50,000 new workers on April 19 for its U.S. restaurants. [CNN]

Without the artificial food dyes, many foods would be gray and people, unsurprisingly, wouldn't enjoy eating them. [NY Times]

Philadelphia cream cheese's marketing is shifting away from bagels to show the product's diversity in recipes for appetizers, entrées, and desserts. [NY Times]

Chefs around the country are coming up with hearty vegetable dishes, including Blue Hill's Dan Barber, who serves a cauliflower steak on a bed of quinoa. [Wall Street Journal]

Kale is the new hot green with chefs around the city using it raw in salads. Look for it at Goat Town and Colonie. [NY Post]

Have a restaurant tip or other food news? Send it to fork@villagevoice.com.

And follow us on Twitter: @ForkintheRoadVV.


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