Food

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

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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]

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