Sacramento’s 67th Armenian food festival (Video)
4, featuring the cooking demonstration and sake-tasting event Ten Ways to Sushi with Shibuya Executive Chef Heather Zheng. By 8 p.m., splurge on sample delights and refreshing cocktails at the First Course Kick-Off Party. The All-Star Brunch with celebrity chefs opens the Oct. 5 festivities at 11 a.m. If you have a big appetite, dont miss the poolside All-Star Burger Bash with Joel Robuchon and Michael Mina at 1:30 p.m. If youre a wine lover, check out Syrah That Will Change Your Life, led by Master Sommelier Jason Smith at 2 p.m. Satisfy your epicurean cravings with Six-Course Bliss with Joel Robuchon at 7 p.m., then take home his personally signed cookbook. The weekends highlight happens at 7 p.m. with a specialized menu and exemplary wine pairing in A Harvest Dinner with Michael Mina. The food festivities wrap up by the Bellagio fountains on Oct. 6 at 11 a.m. with From Far East to Champagne Bubbles Meets Fountains Brunch, which features the exotic flavors of Cantonese, Szechwan and Hunan cuisines.
(Sarah L. Voisin/The Washington Post) – Gerri Magruder, executive director of Helping Hands Ministry at the First Baptist Church of Capitol Heights, is pictured at the Capitol Area Food Bank. We try to shop very close to the distribution day so the perishables would not spoil, said Nwaneri, who hands out food on the first Saturday of every month. The Maryland pastor is part of a network of more than 500partner agencies that distribute 45 million pounds of food to more than 500,000 people across the Washington area each year. And although the distribution includes bread, cereal and canned goods, there is increasing focus among church food banks to supply fresh vegetables and meat for the good health of those in need. Fresh food thats the key to lowering high blood pressure and diabetes, said Jeri Bailey, director of the food pantry at the Dupont Park Seventh-Day Adventist Church, who was at the food bank the same day as Nwaneri. We prepare bags for 130families a week that includes a meat, fresh greens, canned goods and other items, Bailey said. But the distribution of fresh food means extra attention must be paid to ensuring that the donated perishables dont spoil. Nearly 36 million tons of food were wasted nationally in 2011, said Nancy Roman, president of the Capital Area Food Bank. Roman recently helped organize a summit in Alexandria to address how local churches and organizations can reduce food spoilage. Participants included Ben Simon, founder of the Food Recovery Network at the University of Maryland; Elise H.
Food banks that churches count on are challenged by rising demand, spoilage issues
Whatever happened to packing a sandwich or leftovers from last night’s dinner, asks Katzen, who says her daughter, a young adult living in New York City, carries bars in her bag because they’re easy. Shane Emmett, chief executive of Health Warrior, which makes Chia Bars, gets that. The former college swimmer now has a baby, runs and even does push-ups in his Richmond, Va., office. “I wish I could make a giant pot of kale for lunch every day, but I’m too busy,” he says. “Americans genuinely aspire to be healthier, genuinely aspire to push back against the modern Western diet, but they are not going to sacrifice taste and convenience.” Many people are, however, willing to sacrifice a meal by substituting a bar. “By their nature you make certain compromises from a nutrition standpoint,” says David Heber, director of the UCLA Center for Human Nutrition. But sometimes “that’s your best choice. If there’s nothing but fast food around, it could be a good thing to have.” Bars have been around since the 1970s, thanks to the granola bars of the hippie era, Heber says. But it has taken a few decades for bars to take up row after row of shelf space. “It’s not that we are snacking more; it’s that we are taking snack foods and we’re making them meals,” says Balzer, who regularly surveys consumers on their food habits. Bars are thriving, Balzer adds, because manufacturers have hit the product trifecta: something that makes life easier, something that saves money and something new.
In a way, youre becoming tired of that taste without even eating the food, said study coauthor and BYU professor Ryan Elder in the news release. Its sensory boredom youve kind of moved on. You dont want that taste experience anymore. Sensory boredom So if youre on Instagram all day looking at all of the salads your friends post, youre probably not going to enjoy your next salad quite as much. Elder and coauthor Jeff Larson, both marketing professors in BYUs Marriott School of Management, said what happens is the over-exposure to food imagery increases peoples satiation. Satiation is defined as the drop in enjoyment with repeated consumption. Or, in other words, the fifth bite of cake or the fourth hour of playing a video game are both less enjoyable than the first. To reveal this food-photo phenomenon, Larson and Elder recruited 232 people to look at and rate pictures of food In one of their studies, half of the participants viewed 60 pictures of sweet foods like cake, truffles and chocolates, while the other half looked at 60 pictures of salt foods such as chips, pretzels and French fries. After rating each picture based on how appetizing that food appeared, each participant finished the experiment by eating peanuts, a salty food. Participants then rated how much they enjoyed eating the peanuts. In the end, the people who had looked at the salty foods ended up enjoying the peanuts less, even though they never looked at peanuts, just at other salty foods. The researchers say the subjects satiated on the specific sensory experience of saltiness. Larson and Elder, along with University of Minnesota coauthor Joseph Redden, published their findings in the Journal of Consumer Psychology .