A new, grant-funded cooler is expected to help school nutrition professionals keep up with milk demand at an elementary school in Georgia. Christina Martin, who applied for the grant, says the cooler will help make milk more accessible to students.
Infants younger than age 1 should not be given any fruit juice, while youths ages 1 to 3, 4 to 6 and 7 to 18 should drink no more than 4 ounces, 4 to 6 ounces and 8 ounces of 100% fruit juice daily, respectively, according to an updated American Academy of Pediatrics policy statement in Pediatrics. The recommendations also urge pediatricians to support policies to lower fruit-juice consumption and boost whole fruit intake among children.
James Beard is the subject of the latest American Masters documentary from PBS, which will shed light on his tremendous influence on the culinary world. Beard was an early champion of local foods, embraced simple foods as fervently as he enjoyed haute cuisine and smoothed the path for famous chefs such as Julia Child and Jacques Pepin.
Cloud eggs are the latest Instagram food sensation, but the recipe is virtually identical to that of Oeufs a la Neige, a French dish published in 1651. Both recipes start by separating the egg and beating the whites to stiff peaks and then adding the yolk back later, but the old school version used coals and a red hot shovel to create radiant heat rather than an oven.
Wine experts have strong feelings about their favorite vintages, particularly when it comes to winemaking regions that deserve more attention. Sommelier Kimberly Prokoshyn cites Baden, Germany, when asked about underrated wine-producing regions of the world, while Beverage Director Victoria James names the Alsace region as one of the best values for French vintages.
Tiki bars fell out of favor in the 1980s, but the craft cocktail revival and interest in fresh ingredients have brought them back into the forefront of beverage culture, writes Alia Akkam. Tiki specialties like the pina colada are growing in favor across the US and abroad as refreshing summer options.
For warm weather enjoyment, an unoaked red such as the Lomas del Valle Sauvignon Blanc from Chile's Loma Larga Vineyards can complement light summer dishes like seafood and salad, Dave McIntyre writes. Wines from Spain made with the tempranillo grape such as Rios de Tinta also make great summer choices, he writes.
The flower-derived Szechuan button provides a surprising mouth tingle when consumed, but it's not easily used in a cocktail. At Montana's Trail House, Beverage Director Austin Hartman dries and grinds them, then pairs them with tequila in a cocktail called the King Buzzo.
Conde Nast Traveler has picked Chicago as the best US city for dining out, lauding the Windy City's eateries for both their food and their hospitality. The list of Chicago's top 19 restaurants includes a range of cuisines from modern art-inspired dishes at Ruxbin to a multi-fusion menu at Giant.
Students at a California elementary school help operate an on-campus garden, which features an aquaponics growing system. The garden serves as an outdoor classroom and supplies food for the school cafeteria.