Food

Most patrons of fast-food shops are regularly asked if they'd like to "value size" or increase the portions of their meal for a few cents more.

Some fast-food patrons in study agreed to downsize meals

Most patrons of fast-food shops are regularly asked if they'd like to "value size" or increase the portions of their meal for a few cents more.

Experts say supersized meals and a "clean plate" culture largely contribute to a national obesity rate among adults greater than 33 percent.

But for a few weeks at a time in 2010, visitors to the Panda Express franchise at Duke University in Durham, N.C., were offered the option of less -- and a surprising number of people took it.

HERS ONLINE

Visit www.hersutah.com for these stories and more:

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Photo illustration by NICK SHORT/Standard-Examiner

The MAGIC of BEANS

You've probably heard the folk tale about those magi beans -- but even in the real world, there may be some truth to the notion. Because, if there's one thing nutrition enthusiasts agree on, it's that beans are wonderfully good for you.

Pepperidge Farm in Richmond.

Cache OKs Goldfish cracker plant expansion

LOGAN -- A plan to expand a Pepperidge Farms plant near Richmond and double its Goldfish production is getting the green light.

Illustration by BRYAN NIELSEN/Standard-Examiner

Nitrates bad? That might be baloney!

There are some good reasons to give up deli meat, but the nitrates added to increase its shelf life may not be one of them.

In the 1970s, nitrates were linked to cancer, but recent studies do not show a link, said Rebecca Richards, registered dietitian and nutrition instructor at Weber State University and Stevens Henager College in Ogden.

PATRICK FARRELL/Miami Herald
Ham and Lentil Soup, served with Garlic Toast, can make a nourishing meal.

Lentils shine in this easy-to-prepare hearty soup

This thick and hearty soup made with ham, lentils and tomatoes takes only 30 minutes to make and is a great way to brighten up a winter evening. It's a whole meal in one bowl.

I find that my family, no matter what the weather, loves a bowl of soup. It warms them up and gets them chatting around the table. Soups and casseroles are great family fare, but usually take too long to make for a midweek meal. This quick meal fits the bill.

Smith’s dumps lettuce for health concerns

OGDEN — Most of the Smith’s Food and Drug stores in the Top of Utah have had to dump their wrapped iceberg lettuce because of a possible salmonella contamination.

(Contributed photo) On Wednesday, Linda McKenzie (left) celebrates her prize of pie for a year after buying the millionth pie sold by Sandy Evertsen (right).

It's no pie in the sky: Sandy's sells a million

OGDEN -- At 11:20 a.m. Wednesday, Sandy's Fine Foods had been open for 20 minutes and had 545 pies to sell to hit a million.

Would they do it? "We've got the camera ready, we've got the certificates," said Suzy Sackrell, one of the owners.

"We're ready."

But who would buy the one millionth pie in the restaurant's 35-year career and win free pie for a year? A regular? A first-timer?

Heinz comes up with a new ketchup

Heinz has cooked up this new ketchup recipe using balsamic vinegar that it would like a few people to try. Maybe the 800,000 or so people who say they "like" the company on its U.S. Facebook page would like a taste?

Ogden restaurant gets clean bill of health

OGDEN — An Ogden restaurant that came under scrutiny for possible food poisoning has received a clean bill of health from the Weber-Morgan Health Department, the owner said Thursday.

Blake Hawkins, who owns Hug-Hes Cafe, 4387 Harrison Blvd., said tests showed 20 people who reported becoming ill last month after eating food from his restaurant were infected by a norovirus, a common virus easily transmitted from person to person.

“They did find the norovirus, but they didn’t find any problems with our food,” Hawkins said of the health department.

Whitney High School in Cerritos, California, hosts a food truck fundraising event to raise money for a new multi-media room on October 17, 2011. Some area high schools - already hit hard by budget cuts, are taking donations from food truck vendors looking for a place to park their businesses. (Lawrence K. Ho/Los Angeles Times/MCT)

Schools rolling out food trucks as new fundraisers

LOS ANGELES -- Echo Lau drove to Whitney High School on a recent Monday evening to pick up her kids. She left with dinner.

The student parking lot at the Cerritos campus is transformed every week into a congested food truck stop as eight mobile eateries attract the business of loyal followers, parents and students.

But this isn't a typical stop for these catering trucks; this is a school fundraiser, in which a portion of the proceeds go directly to Whitney to help pay for a new multi-media center.

(Los Angeles Times) Many restaurants are offering more information on menus.

A side of added details on menus

LOS ANGELES -- Wendy's has a gluten-free menu. Dunkin' Donuts offers kosher meals at dozens of eateries. Chipotle Mexican Grill is letting customers know that it uses bacon in preparing its pinto beans.

Further building may threaten locally grown food

SALT LAKE CITY -- If the state continues to build as it has in the past, Utahns can say goodbye to locally grown food.

That was the message Leonard Blackham delivered Thursday morning at a meeting of the Wasatch Front Regional Council Regional Growth Committee.

Blackham, commissioner of Utah Department of Agriculture and Food, gave a presentation on the importance of preserving agricultural land in future planning efforts. The WFRC predicts the Wasatch Front will add another 1.4 million people within 30 years, a population increase of 65 percent.

Top of Utah seniors improvising for lunch on Fridays

Senior citizens across the Top of Utah want lunches on Fridays, but it's taking some effort.

In July, the state cut funding for senior center lunches by one day a week, so the centers had to get creative in order to feed patrons on that extra day.

Before this summer, the Nutrition Kitchen, which operates through the Weber-Morgan Area Agency on Aging, provided area senior centers with lunches every weekday and asked for a nominal donation, around $3 per meal.

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