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.

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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This article from the Village Voice Archive was posted on April 4, 2011


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