Traditional soup broths appear to have antimalarial properties

New United Kingdom research has found that traditional clear soup broths, which are often touted as being good for our health, appear to have antimalarial properties.

Carried out by researchers at Imperial College London, Great Ormond Street Hospital for Children NHS Trust and Eden Primary School London, the new study analyzed soups brought in by children at the school to see whether vegetable or meat soup broths could have antimalarial properties.


The recipes for the soups had been passed down through the generations for the treatment of fever, and the children came from diverse ethnic backgrounds, from across Europe, North Africa and the Middle East.

In total, the researchers tested 56 clear broths by incubating filtered extracts of each for 72 hours with different cultures of Plasmodium falciparum (P falciparum).

P falciparum is the deadliest of the malarial parasites, and is transmitted through the bite of an infected mosquito. The researchers wanted to see if any of the broths could stop the growth of sexually immature parasites which cause malaria, as well as block sexual maturation, which is the stage at which the parasite can infect the mosquito.

The idea to look at broths as a natural remedy came from the development of artemisinin-based combination therapies for malaria. Antimalarial artemisinin comes from qinghao, prescribed in traditional Chinese medical practice for over 2000 years to treat fever, in particular fever associated with malaria, leading the researchers to wonder if other “natural” remedies might also have antimalarial properties.

The findings, published today in the Archives of Disease in Childhood, showed that five of the broths were able to slow the growth of the sexually immature parasite by more than 50%, and in two of these broths, the effect was comparable to a leading antimalarial drug dihydroartemisinin.

In addition, four other broths were more than 50% effective at blocking sexual maturation, which could also potentially stop the transmission of the disease.

The researchers also found that although the recipes for each of the broths varied, there was no particular ingredient which was common to the soups with the strongest antimalarial activity.

However, they also warned that none of the active ingredients in the broths studied have yet been identified and tested in clinical trials.

The study is thought to be the first of its kind, and suggests that natural resources such as broth could help fight malaria, a disease which poses a risk to half the world’s population. In addition, the disease is also becoming resistant to the drugs used to treat it.

“The utility of any broth found to have antimalarial activity will, of course, depend significantly on standardization of soup preparation and ultimately identification of the active source ingredient, its fractionation and, towards its progression, detailed toxicology with first human cells and later preclinical trial,” said the researchers. However, they added that, “This journey, mirroring that of artemisinin from the Qinghao herb, may as yet reveal another source of potent anti-infective treatment.” RGA

source: technology.inquirer.net

How fast is society’s meat consumption evolving?

An Australian survey has revealed that although attitudes towards meat are changing, it could still be a long time before we ditch hamburgers for plant-based alternatives.

Carried out by food marketing expert Ellen Goddard at the University of Alberta, Canada, along with researchers from the University of Adelaide, Australia, the survey asked a nationally-representative sample of 287 Australian meat-eaters about their levels of willingness to make changes to their protein consumption.


In particular, participants were asked how willing they would be to reduce their meat consumption, to follow a meat-free diet most of the time, to avoid meat altogether, or to follow a strict plant-based with no animal products at all.

The findings, published in the journal Appetite, showed that participants had “varying levels of willingness to make changes to their protein consumption.”

More specifically, nearly half of those surveyed (46%) were unwilling to make changes to how much meat they eat, while 22% said they would be willing to reduce their meat consumption, but not go meat-free most of the time.

Only 15% said they would be willing to go meat-free, and the remaining 17% were undecided.


The findings come as plant-based protein alternatives like Beyond Meat hamburgers are surging in popularity, and popping up on the menus of big-name restaurants and fast food outlets. However, despite many people reducing their meat intake to benefit their health and the environment, the findings suggest that changing meat-eating habits could be a longer and slower process than first thought.


“The new products are not being developed for vegans or vegetarians, they are already convinced,” Goddard explained. “The products are important to encourage the rest of us to try, and perhaps like meat-free meals.”

“One of the things we found in our study was that committed meat-eaters often considered food choices in vegetarian or vegan diets to be inadequate and unpalatable, so these products might help change that perception.”

Goddard noted that the results, plus unpublished data that she has from a Canadian survey which shows similar findings, suggest that it could take years before the majority of us change our attitudes to meat.

Sven Anders, a University of Alberta food economist who was not involved in the study, commented that he is unsurprised by the findings.

“There is a very large body of economic and social science research that shows food choices are driven by habits established over our lifetime,” he explained. “What a person ate growing up will be one of the biggest determinants of an adult’s diet, and changing these habits takes time.” HM/NVG

source: technology.inquirer.net

Protein alternatives whet investors’ appetites

Cell-cultured meat, plant-based foie gras, algae milk and seaweed caviar are just some of the increasingly sophisticated alternative protein options flooding the market — and whetting investors’ appetites.

“For every company that’s looking for money, there are two or three investors. I’ve never seen that in Silicon Valley,” said Olivia Fox Cabane, founder of the Kind Earth startup and chair of the International Alliance for Alternative Protein.

Fox Cabane says she needs to update her list every other week and likens the dynamism of the alternative protein market to the buzz around social networks when they began to monopolize attention.

Beyond California, the early innovators are in the Netherlands, the birthplace of meat and other animal product alternatives, and in Israel.

Consumer demand is driving market interest in meat alternatives, according to participants in this week’s South by Southwest Festival in Austin, Texas, which sees itself at the forefront of new trends.

New technology has refined alternative protein products for a broader public, according to Dan Altschuler Malek, a venture partner in the investing group New Crop Capital.

“Vegan food has been around for decades, since the late 60s, early 70s. At first, it was for ethical consumers who were willing to sacrifice,” said Altschuler Malek.

“We had to wait for the 90s for it to become more palatable. But now it’s a third generation with new technologies and the consumer does not have to sacrifice taste any more: people are just enjoying it because it’s good, not because it’s plant-based.”

For investors, taste has been the biggest factor in deciding whether to support a product. Price, says Altschuler Malek, comes second.

Mainstream in five years?

To make sure they don’t get left by the wayside, most of the major agribusiness groups have started investing in new proteins.

Even Tyson Foods, the second largest meat producer in the United States and the world’s biggest exporter of American beef, has joined the fray.

Impossible Foods is among several firms including California rival Beyond Meat developing plant-based or lab-grown meat substitutes that claim to offer products equal to or better than animal protect.

The company uses wheat protein, potato protein and coconut oil, and its “special ingredient” called heme which has elements of the hemoglobin in animal protein but is developed from soy.

There is much progress still to be made, including developing the logistics to offer these products on a large scale and providing substitutes to other commonly purchased meat products.

Altschuler Malek, for example, would like to be able to sell vegetarian “pork chops.”

He says a new tomato-based substitute for red tuna meat has the same texture and taste as the “real thing” used in Japanese sushi.

He believes that the new foods will no longer be seen as alternatives in five years but the norm, found “in every fridge.”

Most meat alternatives are primarily made with soy, peas, chickpeas and wheat gluten, but algae and mushrooms are also showing promise.

Insects, although favored by some startups, weren’t a hit with investors in Austin.

In addition to problems of health regulations, it would be quite a leap for the general consumer population to acquire a taste for anything with six legs.

Insect-based protein “might be more acceptable in some parts of the world, but I don’t think the average Western consumer will be going en masse to buy that kind of product,” said Andrew Ive, managing director Big Idea Ventures. NVG

source: lifestyle.inquirer.net

Why a noisy restaurant makes you crave a cheeseburger over a salad

Diners take note: if you’re eating at a restaurant that’s playing loud music, you may be more prone to making unhealthy food choices.


That’s according to the results of a recent study, which found that the ambient music volume at restaurants can mean the difference between ordering a cheeseburger or a salad.

In the study, which was published recently in the Journal of the Academy of Marketing Sciences, researchers from the University of South Florida, Linnaeus University in Sweden and Louisiana State University showed that low-volume ambient music led to increased sales of healthy foods like salads.



By contrast, when they dialed up the volume, 20 percent more patrons ordered something greasy, fattening, sugary and unhealthy.

The reasoning? Softer music has a calming effect making us more mindful of what we order, which typically results in healthier choices.

Environments with louder music and noise, however, increase stimulation and stress, driving diners to crave comfort foods like a greasy burger and fries.

For the study, researchers played various genres of music at 55 decibels and 70 decibels at a café in Stockholm, Sweden, and noted the diners’ food choices.

Foods were categorized as healthy, non-healthy and neutral. The experiment was conducted over several hours for several days.

Given that the study was published in a marketing journal, authors note that the findings could help restaurant managers to “strategically” manipulate music volume to influence sales.

“Restaurants and supermarkets can use ambient music strategically to influence consumer buying behavior,” said author Dipayan Biswas of the University of South Florida in a statement.

For the consumer, however, the findings could serve as a cautionary tale to be mindful of how loud music can affect their food choice.


Or, perhaps, motivate diners to ask that the volume be turned down. JB

source: lifestyle.inquirer.net

Indonesian ice cream commercial gains worldwide attention

A television commercial of local ice cream Indoeskrim has gained worldwide attention on the internet. The three-minute commercial ranked fifth on YouTube Indonesia’s trending videos list and has been watched by over 800,000 viewers.

Entitled “Kisah Legenda Nusantara” (The Legend of Archipelago), the video starts with a feud between two royal siblings over food. One of the guards grabs a walkie-talkie and reports the fight to the Queen, who immediately intervenes. When she fails to stop the fight, she calls her husband using her intricately adorned iPhone for help. The King, who receives the call aboard a giant computer-generated bird, finds his wife’s location using Google Maps. He then stops the children’s fight by showing them a cabinet full of ice cream.

The commercial is promoting new flavors from the Indoeskrim Nusantara series, such as es teler (a local traditional dessert made of shaved ice, syrup and fruits), mung bean and kopyor (a traditional dessert made from coconut milk). It was directed by celebrated Indonesian filmmaker Dimas Djayadiningrat.

In an interview with The Jakarta Post, Dimas explained that, initially, his client wanted the ad to be set in a modern house and a family comes in while donning the same costumes and riding horses. However, under his treatment, Dimas transformed the concept.

“I thought that if you want to be nekad [reckless], then you’ll have to do it wholeheartedly,” he said. “So we tricked the viewers in the beginning and give them the twist at the end saying that it was a joke.”

Although the ad makes its viewers burst into laughter, Dimas was very serious during the production process. Inspired by historical sinetron (soap operas) that he often watched on TV, Dimas utilized a DV Cam to create the same tonality as these sinetrons, and cast actors who often acted on similar soap operas.

“I tried not to mess up. In short, I just deconstructed [the sinetron]. If I had messed it up, it wouldn’t be funny,” he said, adding that if he had used different actors, the results would have been different.

However, Dimas, who loves history and antiques, said that he did not intend to make fun of any ancient kingdoms in Indonesia.

Meanwhile, the iPhone, refrigerator and walkie-talkie were props that he added.

“Those are the twists,” he said. “I, as a person who was never [involved] in that [historical soap opera], made jokes using smartphones, refrigerator – they are part of the joke.”

The official Instagram account of humor website 9gag.com posted a short version of the commercial on July 8. So far, it has been watched by more than 9 million viewers and liked by more than 800,000 users. Meanwhile, on Twitter, some netizens highlighted the unique iPhone casing that was used by the characters.

“At first, I thought about it [selling the iPhone case], but it is too receh [shallow],” he laughed, adding that the case now belongs to the director of PT. Indofood Sukes Makmur, Tbk., Axton Salim, who shows it off on his Instagram account.

source: lifestyle.inquirer.net

Hooters opens ‘Hoots’ without skimpy outfits

NEW YORK, United States — Hooters is hoping people really do like it for its food.

Hooters Management Corp., a licensee of Hooters of America, says it opened a restaurant Monday that doesn’t feature waitresses in tight tops. It says the “Hoots” restaurant outside Chicago has people ordering at the counter rather than at tables, from male and female employees.

Neil Kiefer, CEO of Hooters Management Corp., says the restaurant in Cicero, Illinois, is a test and it will serve only about a dozen menu items, including chicken wings.

Hooters, which first opened in Clearwater, Florida, in 1983 became known for its scantily-clad waitresses serving beer and chicken wings.

The move comes as the restaurant industry faces flat customer traffic, though fast-food places are expected to steal business from sit-down chains, according to The NPD Group.

The U.S. had 337 Hooters restaurants in 2015, down from 340 in 2014, industry tracker Technomic said. CBB

source: business.inquirer.net

This food photographer is also a baker

I met food photographer Aldwin Aspillera during a class that kitchen-tested my recipes for Destileria Limtuaco.

In between taking photos of the dishes, my students and I interviewed Aldwin and learned that he was a baker.

His culinary journey began at a young age, surrounded by food. His family owned a small restaurant called Mixmix. His aunt Tessie Lozano owned Pandakeña, a small panaderia in Pandacan, Manila.

Growing up, he felt comfortable in the kitchen, finding great joy in helping whip up their restaurant’s specialties and baking bread at Pandakeña’s.

In 1996, he pursued a Communication Arts degree at De La Salle University, where he discovered photography.

The heart, however, always finds its way home. After 15 years of being a photographer, he could no longer deny his inner calling. Aldwin took short courses at the Center for Asian Culinary Studies and College of St. Benilde to hone his pastry skills.

To him, bread ignites precious memories. He fondly remembered fresh pan de sal coming out of his aunt’s wood-fired pugon.

In February 2013, Aldwin and his girlfriend, Mich Demavivas, opened their own bakery, Tito Panadero, a 24-hour operation that specialized in local breads. While it did quite well, they realized that retail selling was not their thing. Managing the staff also proved difficult. They decided to close the bakeshop.

The closing of Tito Panadero left its old clients, mostly friends who owned small cafes and canteens, without a bread supplier. This led Aldwin to open Crust and Crumb in 2014.

The commissary supplies restaurants, coffee shops and catering companies with different types of bread, based on the customers’ preference. Aldwin works closely with his clients to meet their bread requirements.

Upon our prodding, Aldwin brought samples of his breads. The brioche loaf was fantastic —fragrant, light, with a firm bite. Though soft, it was stable enough to hold moist fillings without becoming soggy—a wonderful, all-around sandwich bread.

The squid ink buns were delightful, too. Like the brioche, it had a nice chew. Don’t be alarmed, it does not taste strange, but rather a well made bun—neutral, with no fishy aftertaste.

And the rainbow bread, what is there not to love? Its soft loaf bread swirled with happy colors. It reminded me of my childhood birthday celebrations. I’m sure the sight of it will do the same for you.

It was the happy colors of the rainbow that led to a tasty conversation on sandwich fillings. Some of my students shared their favorite recipes.


Abby Dichaves’ Chicken and Egg Spread
 
2 whole chicken breast, boiled
and shredded

¼ cup celery, chopped

4- 6 pcs. boiled eggs, sliced

¼ cup carrots boiled and
chopped

Salt to taste

White pepper , pinch

Sugar, pinch
1½-2 c mayonnaise, add
according to preference

Mix to combine. Season to taste

Imelda Tan’s Tuna Apple Spread

2 cans tuna in brine, drained
½ c celery, chopped
¼ c carrots minced
½ c pineapple tidbits,
drained
1 Fuji apple, diced
¾-1 cup Lady’s Choice
sandwich spread, add
according to preference

Mix to combine.

Judy Uy’s Bacon & Egg Sandwich Spread

9 strips of bacon cooked until
crisp, chopped into small bits
6 hard boiled egg, chopped
1 tbsp craisins or raisins
2 chicken legs, cooked
and shredded
Salt and pepper, to taste
1 ½ tsp mustard
1-2 tbsp. pickle relish
1 ½-2 c mayonnaise,
adjust accordingly

Mix to combine. Season to taste.

Alicia Yu’s Chicken Salad Spread (shared by daughter Ana Lee)

2 k chicken breast,
thinly flaked
1 k potatoes steamed,
small dice
1 kl carrots steamed,
small dice
2 regular cans fruits cocktail,
drained and cut into small
pieces
2 small cans crushed
pineapple
2½ bottle ( 700 ml )
of Lady’s Choice mayonnaise
3 tbsp sugar
1/2 tbsp salt
1 tsp MSG

Mix to combine.

Aldwin’s recipe

Aldwin also shared his Smoked Salmon Sandwich on Squid Ink Buns recipe.

Cream Cheese Spread: Combine 3 tbsp cream cheese, ½ tsp fresh dill, ½ tsp garlic powder, and a pinch of pepper. Mix well.

1 squid ink bun
Cream cheese spread
3 slices of smoked salmon
2 slices of avocado
1 poached egg

Slice the bun. Spread cream cheese mixture on both sides of the bread.

Lay the salmon. Top with avocados and finish with poach egg.

Other offerings of Aldwin’s commissary include sourdough pan de sal, multigrain and wholewheat bread.

Call 0917-4504688, minimum of four loaves per order. For a copy of my holiday cooking class schedule,
call 0908-2372346, 0917-5543700

source: lifestyle.inquirer.net

Palm oil helps increase good cholesterol

Palm oil has often received bad press due to its perceived cholesterol-raising effects. High cholesterol levels, as most people are aware, are a risk factor for heart disease.

Because of this, many health-conscious people try to avoid this vegetable cooking oil.

But what does the science say?

A study published last May in The Journal Of Nutrition was reported earlier this year as concluding that the elevated levels of low-density lipoprotein (LDL) cholesterol from eating palm oil translated into a 6 percent higher risk of coronary heart disease incidence and death.

The systemic review, conducted by researchers at the National University of Singapore’s (NUS) Saw Swee Hock School of Public Health, had pooled together and analyzed the results of 32 studies that had compared the effects of palm oil on blood lipid (i.e. fat) levels against those of other vegetable oils, both low-saturated and partially-hydrogenated, and animal fats, for at least two weeks.

The study found that palm oil had no significant effect on LDL-cholesterol, or bad cholesterol, compared to partially-hydrogenated vegetable oils and animal fats, although it did raise LDL-cholesterol by 0.24 mmol/l when compared to low-saturated vegetable oils.

It also found that palm oil increased HDL-cholesterol, or good cholesterol, in comparison to all the three other types of oil.

And contrary to the report earlier this year, the conclusion stated in the paper was that the increase in LDL-cholesterol by palm oil (in comparison to low-saturated vegetable oils) “may translate to” a 6 percent higher risk of coronary artery disease incidence and death.

The reason for this uncertainty on the part of the researchers is that while cholesterol is one of the important risk factors of heart disease, it does not directly cause heart disease.

In studies such as these – as opposed to observational studies that follow people to see what happens to them – cholesterol levels are surrogate markers for heart disease, says International Medical University nutrition and dietetics associate professor Dr. Tony Ng Kock Wai.

This means that as this study is specifically looking and comparing the effects of cooking oils on cholesterol alone, the linkage of palm oil to heart disease is an assumption made on what is known about the association between cholesterol and heart disease, which itself is still being researched.

Associate Professor Ng also offers another point to ponder: that of the ratio of total cholesterol to HDL-cholesterol.

This ratio is increasingly being considered the best risk factor indicator of heart disease for cholesterol, better than even LDL-cholesterol levels. The higher the ratio, the higher the risk for heart disease.

While this study did not look for this ratio, it did find that palm oil actually increased HDL-cholesterol in general, compared to low-saturated vegetable oils, partially-hydrogenated vegetable oils and animal fats.

Ng says that the key is to keep to the recommended dietary guidelines of keeping fat consumption to less than 10 percent of total daily calorie intake.

He explains that as the main source of body cholesterol – about 1,000mg a day – is manufactured by the liver, dietary cholesterol need not be a worry unless it exceeds 400mg a day, and that cholesterol serves many essential bodily functions.

The popularity of palm oil

One of the reasons the NUS researchers did their study on palm oil is because it is one of the most consumed cooking oils in the world, particularly in Asia.

According to The Statistics Portal (www.statista.com), palm oil has held the top spot for global cooking oil consumption over the last two decades (the range of their available statistics).

In the period of 2014/15, palm oil formed 35 percent of global consumption, compared to soybean oil at second place with 27 percent.

The reason for this is both economic and culinary.

Economically speaking, palm oil is one of the cheapest oils on the market, making it the top choice for the food and beverage industry, from the roadside vendor frying banana fritters to the multinational company mass-producing chocolate for the world.

In addition, it has the highest reuse rate of all the vegetable cooking oils, with the exception of those that are partially-hydrogenated.

This is because palm oil, due to its saturated fats, is able to withstand the harsh conditions of deep frying that easily destabilise low-saturated cooking oils.

The high moisture content of deep frying in particular, encourages the breakdown of fatty acids during heating, resulting in a poor-quality oil that starts to break down at subsequently lower temperatures, and becomes progressively darker in colour, and more acrid in flavour and smell.

The more unsaturated the cooking oil, the more vulnerable it is to these changes, which accumulate the more times the oil is reused.

Under such heavy usage, saturated oils like palm oil are actually more stable and able to withstand such changes, allowing them to be reused more times.

This, of course, includes partially-hydrogenated vegetable oils, which have been specifically processed to become more stable.

However, the hydrogenation process also causes the creation of trans fats – a side effect harmful enough to human health that the United States Food and Drug Administration no longer recognises it as generally safe, and will require the usage of such oils to be subjected to strict pre-market regulation and approval after the three-year grace period starting last June.

Palm oil also helps provide certain desirable textural components to food products, e.g. the smooth and creamy texture and spreadability in margarine and chocolate spreads, and the crispiness in biscuits and pastries.

Because it is semi-solid at room temperature, unlike other vegetable oils, it can be used in products like margarine and shortening where more solid saturated fat is needed.

Its neutral taste and smell is also an advantage as it can be used in food products without affecting their taste or smell.

Because it is resistant to oxidation, palm oil also helps to extend the shelf life of food products that contain it, as well as help maintain their flavour and structure for a longer time.

All these functions were previously provided by partially-hydrogenated vegetable oils, but because of their unhealthy trans fat content, food manufacturers are replacing them mainly with palm oil.

Nutrition-wise, palm oil is also one of the most abundant natural sources of carotenes and tocotrienols (a form of vitamin E) – nutrients that still remain in the oil even after deep frying, albeit in lower concentrations.

source: lifestyle.inquirer.net

A Light Dish You Can Toss up for Your Next Dinner Party

Have you and your friends made a pact to eat healthier this year and would actually do it for real this time, but have no idea where to begin? Well first, find something that’s easy to make and something that you would like to serve for lunch or dinner, like a trusty salad.

If you’re looking for a fresh, easy, and tasty dish that’s not doused in bottled Caesar salad dressing, here’s a recipe that you can snack on and share with your friends and family at dinner parties.





Sweet Potato Salad with Avocado, Feta, and Pickled Green Walnuts

Ingredients

455 g sweet potatoes
1 fennel bulb (thinly sliced)
2 to 3 avocados (1/4-inch slices)
2 cups arugula
1/4 cup mixed bean sprouts
6 pickled green walnuts
115 g feta cheese
Dill
Parsley
Salt and black pepper

Dressing
3/4 cup lemon juice
2 tbsp honey
1 garlic clove
2 tsp salt
Dill
Walnut oil

Preparation
 
1. Preheat oven to180-degrees Celsius, and place the sweet potatoes on a rack and bake for 45 minutes. Let them cool.

2. Peel and cut the potatoes into 1/4-inch rounds. Set aside.

3. For the dressing, combine all ingredients in a blender and puree them until smooth. Set aside two tablespoons for garnish.

4. In a medium-sized bowl, toss the fennel and arugula in the dressing.

5. Arrange a layer of sweet potatoes and top them with avocados and sprouts. Season with salt.

6. Place the dressed arugula and fennel on top of the first layer.

7. Garnish with walnuts, dill, parsley, pepper, and the remaining dressing, and crumble a generous amount of feta cheese. Serve dish immediately.



Source: Charlie Carbungco for Northern Living,“Age of Decadence,” December 2015.

Photo by Patrick Segovia

source: preen.inquirer.net

Fixing media noche? Check food labels

If you’re doing some last-minute grocery shopping for New Year’s Eve, it pays to check food labels meticulously, ensuring that the packaging and seal of the food items are intact and they were are stored in a clean environment.

The Food and Drug Administration (FDA) on Wednesday offered these tips to merrymakers to avoid stomach troubles and other health problems caused by feasting on compromised or adulterated food products.

“This Christmas and New Year, there is high demand for food products as Filipino families traditionally celebrate through preparation of meals for festivities,” said FDA officer in charge Director General Maria Lourdes Santiago in an advisory.

Basic consumer tips
“Unwary consumers might succumb to unscrupulous food business operators selling compromised, improperly handled and stored, misbranded and adulterated food products,” she warned.

Santiago said the FDA had prepared basic consumer tips on buying food products for the holidays to avoid eating unsafe food.

Earlier, the Department of Health (DOH) said festivities during the holiday season could spawn food poisoning incidents if the food is not handled properly.

The Southeast Asian region, including the Philippines, has the second highest incidence of food-borne illnesses next to Africa, according to the World Health Organization (WHO). It registers 150 million cases and 175,000 deaths annually, it said.

Most of these cases are caused by non-typhoidal salmonella, E. coli and pork tapeworm, said the WHO.

Storage condition

In checking food labels, one must pay attention to the following information: brand and product name, net content or weight, list of ingredients, name of manufacturer/repacker/distributor/

importer, expiry date, lot identification code and nutrition information.

One must also check the food item’s storage condition, especially for those needing storage beyond the normal room temperature, food allergen information (such as nuts, milk and crustaceans) and direction for use.

Tampered label details, like scratched out information and a new expiry date pasted over the original one, should be considered red flags, the FDA warned.

To ensure that food items are still safe for eating, the FDA said soft packaging materials like plastic, foil and aluminum wrap must not have tears or perforations.  Metal bottle caps must be rust-free  while glass bottles should be crack-free.

It advised consumers not to buy canned goods that are dented, bulging and rusting.

“Food products must at all times be sold under optimal hygienic conditions [such that] the probability of cross-contamination from biological, chemical and microbial hazards must be reduced, minimized and eliminated,” the FDA said.



Cross-contamination

Frozen and refrigerated products must be kept frozen or stored in a refrigerator while perishable products should be kept away from non-perishables to prevent cross-contamination, it noted.

Consumers were also advised against buying food sold in a dirty environment or in areas infested by rodents, insects and other pests.

“Consumers are advised to be more vigilant and conscious in buying food products in the market to avoid health and safety issues,” the FDA said.

source: lifestyle.inquirer.net

Pinoy beefsteak taken to its ultimate conclusion at collaborative dinner

The ongoing summit of Asia and Pacific leaders is meant to be focused on economics, but it would be safe to say that much of the conversation—even if not in the foreground— will revolve around security. The moving idea behind the Apec partnership is about trade within the region, and with it, necessarily, greater mobility of people within the region.

In the aftermath of the Paris killings, the sentiments of both leaders and populace alike are not inclined towards more porous borders and movement but stricter control and stringent security checks.

This matters to us on an everyday level because political shifts inevitably become cultural shifts, as well. For the moment, it all seems like business as usual. But inevitably, borders will be tightened.

Some pundits have been throwing scorn on people turning their profile picture on Facebook into the colors of the French flag, or posting holiday pictures of Paris as a means of expressing sympathy for the victims and solidarity with the people of France.

In a war that is not just of bullets and bodies but ideas, Paris is one of the biggest ideas of all. The IS could have chosen Berlin, which is the de facto political capital of Europe at the moment or Brussels, which is the heart of the European Union. But no one sighs a dreamy sigh and says “Ah, Berlin!” Young people don’t travel to Brussels to find themselves. People have holiday pictures of Paris in their photo libraries because it means something to them.

For hundreds of years, Paris led the way in showing the world how to cook how to eat, how to love life; now it remains to be seen whether it can show the world how to recover from tragedy and reaffirm its self-identity.

Two chefs

Two nights before the Paris attacks took place, I was at a collaboration between Chele Gonzalez of Vask and Jordy Navarra, formerly of Black Sheep but due to open his own restaurant early next year, held at the formal dining room at Vask. (Disclaimer: I was invited to the dinner and ate courtesy of the restaurant.)

I’ve enjoyed the tasting menu that each chef offered, but I was looking forward to this collaboration because Jordy and Chele seemed to be cut from the same cloth, and what they wanted to do with Philippine food and Filipino fine dining seemed to be much more similar than it was different. At most four-hand dinners that I’ve been to, the chefs take turns, which can result in some rather odd combinations as well as inspired collaborations.

What is rare is to have two chefs collaborate on a single dish, which the two chefs did for at least two of the courses during the dinner. For far too long the idea of the chef as an author, expressing a singular idea in his creation, has reigned supreme; even if, in reality, many of these are collaborations between a chef and his sous-chef, or between a restaurateur and a chef.

Collaborative cooking

The evening began with dishes that I know well and love from Chele’s and Jordy’s repertoire: the street snacks, the bahay kubo salad, the highlight of the evening was a dish that both chefs presented together: beef shortribs, cooked with soy-and-vinegar flavoring, but rendered meltingly soft from 24 hours in a sous-vide. Red onions and garlic had been cooked in an oven, the onions caramelized and still crisp but with the flavor distilled and concentrated; the garlic had been softened and tempered into a creamy paste. There was a light sauce of acidic demi-glace. It was Pinoy beefsteak taken to its ultimate conclusion, a rococo burst of flavors in one dish.

Dessert was similarly inspired. A miniature bibingka was bolstered by a torched custard on one hand and a light, acidic ice cream on the other with a brown toffee sauce that I could have used more of; it was rich with the crumbliness of salted egg. Both chefs noted that it was a work in progress. I felt it was an inspired collaboration, though if I were to nitpick it was too democratic; there wasn’t a dominant, unifying flavor taking the lead.
But I’ve never seen two chefs having so much fun in my life, bouncing ideas off each other and riffing of each other’s creativity. The sheer joy of cooking and creating was present in the food.

I will readily admit to bias because these are two of my favorite chefs at the top of their game and having a great time in the kitchen. The food was purely Filipino in theme but drew inspiration from techniques and sensibilities around the world. The mood in the dining room was formal yet relaxed, seriously good yet playful, learned but witty.

The legacy of France, of the French ideals and way of life, of the rigor and training of their kitchens, has traveled far and wide, and so much of what we understand as living life and living it well we learned from them. Paris may never be the same again, but the world will never be the same without Paris.

source: lifestyle.inquirer.net

Veterans’ Day: Filipino U.S. Army vet relishes calling as chef

SAN FRANCISCO—Filipino American Angelito G. Sabino is a veteran of the U.S. Army, where he served from 1983-1989.  He’s a hard worker with an unforgettable smile, who immigrated to the U.S. like many others from the Philippines in 1981.

Having worked in Army kitchens of different camps, Sabino realized his passion for food and rose to become an executive chef at a commercial restaurant in the San Francisco International Airport. However, when 9/11 struck in 2001, business at airports became slow, and he became jobless with three children and a wife to support.

Knowing his talents in the kitchen, he wanted to serve elsewhere with a purpose. Somewhere he could make a difference. He looked to his church and friends for guidance, where he found the opportunity to become the first executive chef of the community-based non-profit healthcare organization in San Francisco, On Lok.

On Lok’s mission is to keep seniors in their homes where they can lead independent, active lives for as long as possible. They have experience both creating models and serving diverse senior communities through integrated care.

Celebrating its 45th anniversary next year, On Lok was founded in 1971 by a group of visionaries committed to solving the plight of vulnerable, low-income seniors. Responding to ever changing needs, today On Lok has expanded to provide a variety of comprehensive, coordinated services including medical care, transportation services, in-home care, senior centers, social activities, prevention and wellness programs, nutritious meals and more.

Bringing his experience from the U.S. Army and commercial kitchens, Sabino was able to transform On Lok’s food service program.

With Sabino on board, On Lok serves more than 1,000 meals a day to On Lok clients not only in San Francisco, but also in the South and East Bay. In addition to serving a thousand meals per day, he caters many of the plates to specific dietary restrictions. Bringing deep caring to his work, Sabino makes sure his food is thoughtful and keeps his kitchen very busy.

With Sabino’s experience, efficiency and leadership, On Lok has been able to serve thousands of hungry senior citizens in the Bay Area. As a veteran, Sabino is a role model, from his successes in the kitchen to serving the community and always having a smile to brighten one’s day.

source: globalnation.inquirer.net

Feeding Pope Francis: Celebrity chef serves simple, spiritual meals

NEW YORK—Sliced heirloom tomatoes, steamed lobster and house-made burrata greeted Pope Francis on his first night in New York, where a celebrity chef cooking for her second Pontiff said her menu was inspired by Francis’ humility and simplicity.

Feeding the leader of the world’s more than 1 billion Roman Catholics is a daunting task, but Lidia Bastianich said she felt the dishes she offered Francis during his 40 hours in Manhattan pulled off the feat of being straightforward, sophisticated and even spiritual.

“In this food is everything I feel about Catholicism …. Let’s feed each other some sustenance, some love,” said Bastianich, who went into her own garden to pick carrots, beets, tomatoes and herbs for the Pontiff’s meals.

Some of the dishes on Francis’ five-meal New York menu took their cue from the Pontiff’s healthy diet in Rome. His doctor is reportedly trying to get him to lose 8 kilograms.

The tomato and lobster salad gave way Thursday night to veal with porcini mushrooms. Dessert was Concord grape sorbet and angel food cake.

Met kitchen crew

Friday’s lunch included risotto with summer truffles and aged Grana Padano cheese, as well as a surprise late addition to the menu—bagna cauda, a garlic-anchovy dip for raw vegetables that Bastianich heard Francis loves.

After lunch, Francis strolled into the kitchen, thanked Bastianich, restaurateur Angelo Vivolo and their kitchen crew, and asked if he could share an espresso with them. The Pope ended by giving each a rosary and a blessing.

“Our eyes swelled with tears,” Bastianich said.

For dinner Friday, Bastianich prepared homemade ravioli filled with shredded pears and pecorino cheese—so light and delicate they seemingly melted on the tongue. And on a day when Catholics traditionally eat fish, the main dish was roasted striped bass, freshly caught off Long Island, with a drizzle of olive oil and chopped parsley, plus lemon on the side.

Though the dishes Bastianich served up may sound more swank than simple, this was a visit with little behind-the-scenes pomp. One of Francis’ requests was notably modest: water and bananas at his bedside table. (Bananas will be on the menu in Philadelphia, as well: The proprietors of the popular Franklin Fountain ice cream shop are providing a special caramelized banana flavor to the seminary where Francis will stay on the last stop of his US visit.)

This was the second such papal calling for Bastianich, a chef and author best known for “Lidia’s Italy” and other public broadcast shows, and her Manhattan flagship restaurant Felidia.

It’s giving back
She and Vivolo were selected to cook for Pope Benedict XVI in 2008, a visit that included a dinner party for 52 and a golden cake in the shape of the papal tiara.

Bastianich prepared Francis’ meals at the five-story Upper East Side townhouse of the Vatican’s United Nations representative, where the 78-year-old Pope took respite from his hectic schedule and the rock-star roar of admiring crowds.

“There’s an intimacy, a closeness, a warmth—he’s a guest who sleeps upstairs,” she said. “It’s like having family visiting and you’re cooking.”

Bastianich’s command performances for popes have always been about more than mere meals. Her family fled Yugoslavia after World War II and became refugees in Trieste, Italy. They were brought to the US by Catholic Charities.

“For me, it’s gratitude, it’s giving back,” she said. “I was fed by people who cared, so I understand the communication that food can have.” AP

source: lifestyle.inquirer.net

Cook Sinigang and Binakol the Japanese Way

The comfort that soup brings on a stormy night is unparalleled. Warm and wholesome, it’s also very healthy as it is one of the most basic dishes known to man and harnesses most of our basic foods.

It’s too bad that we have somehow ruined it by making things quicker. Broth cubes are thrown in water to mimic flavors, or soup packs are opened for that hot, quick fix when really, they’re just salty mixtures that provide only momentary satisfaction.

Cheska Cariño, executive chef of Sabao Soup Bar, wishes to reclaim the way we look at soup, treating the ingredients with much care and respecting them. “It’s the Japanese technique and a healthier way to cook,” she says. On a cold night amid traffic and drizzling rain, we picked the chef’s brain on what makes a good soup.

#1 Start with only the freshest
Chef Cheska tells us, “The most important thing about making good soup is using choice ingredients. For your broth, you want to make sure that the [beef] bones [you use in it are of the] best quality from your trusted butcher. Your vegetables should be at the freshest [state] you can get them [before you] serve immediately. You have to start with the raw materials because anything you start with will show up in your end product.”

#2 Every step is a process on its own
As mentioned earlier, Chef Cheska employs Japanese techniques to classic Filipino soups. This means that every ingredient is cooked separately, according to how you can best maintain their flavor and nutrients. “We simmer the broth for 16 hours. In the broth, we throw in the bones and other meats along with vegetables like sayote. By the time it’s ready to serve, we strain the soup to extract the vegetables that have turned to mush from the heat. What you’re left with is a soup that has fully absorbed all the flavors from your ingredients.”

On the other hand, the vegetables and the choice cuts that go into the soup before eating are cooked on-the-spot. They blanch the vegetables to maintain their crispiness and to not compromise the minerals they contain.

#3 Know your cuts
Two types of meats are needed to make an effective beef base. For your broth, Chef Cheska advises you to use chucks and shanks along with the beef bones. “These are the overworked muscles of the cow, so they are the toughest yet contain the most flavor,” she explains. For the beef served in the dish itself, they use prime cuts like brisket, which are tender and do not require much cooking time lest the taste and softness be compromised.

#4 There are no shortcuts
But how about when you are strapped for time? How can you make a good soup if you don’t have 16 hours?  “There’s no way around it,” says Chef Cheska. “If you want to have good soup, you have to plan at least two days ahead. You can make a big batch of broth that you can simmer down and store in the freezer and can take out whenever you want soup. It’s healthier and you can experiment with the flavors you want.”

When it comes to reheating the soup, you also can’t go about it the easy way. “I would advise that you reheat it over a stove, so you can check the taste of the soup along the way. When you use a microwave, the water will evaporate and the taste will change; it might be too salty. ”

#5 Try unlikely toppings
No matter how traditional sinigang, bulalo, and binakol may be, there are ways to switch up the taste and introduce a new spin to them by choosing toppings that you wouldn’t usually go for. “It might be weird but I like canton with bulalo,” recommends the chef. “For tinola, I always put a lot of pickled ginger which [also] helps in digestion and cleanses your palate. You can also add lemongrass oil. I also have soy egg in it, which is a soft-boiled egg that’s steeped in soy sauce and a mixture of spices.”

Her favorites, singang and binakol, are also not without added toppings. “[I have the sinigang] always with extra chili samba paste, which is based from the other Southeast Asian sambal, but we added sampaloc so you have that added element of anghang-asim. I also get extra gabi and mush it in the soup. I love it with sotanghon and chicken skin with my binakol.”

Sabao Soup Bar. G/F Signa Designer Residences, Valero Street corner V.A. Rufino Street,Salcedo Villlage, Makati City. Open from 8 a.m. to 8 p.m. For reservations, call (0917) 558-6593.

Photo by Acushla Obusan

source: preen.inquirer.net

Prosciutto, salami, fine cheeses, wine–the best of Italy

Two weeks ago, I indulged in a selection of cured meats and cheeses with wine, all from Italy, specially picked by Adriano Steffanuti of Massimo Trulli Fashion, Food & Wine Concept Store.

Arranged neatly on the wooden board were Speck di Sauris (Friuli)— dry cured, lightly smoked prosciutto that was exquisite to the bite. It was aromatic, bold on the palate yet refined on the finish. The ham was tasty, moist, tender and not a tinge too salty.

Add to that the equally exquisite rose-tinged Prosciutto San Daniele (Friuli), with a distinct nibble, sweet and delicate.




Easy to eat

Between the two hams, I had bites of Raspini’s Salamino Pelafacile (small, easy-to-peel salami). The salami from Piedmont is the uncomplicated kind and can be enjoyed simply by itself or with crusty bread.

With the meats came the cheeses, all made from cow’s milk. It was an interesting mix, from easy eats to more complex tasting types.

Montasio (Friuli) is a hard, mild cheese that can be enjoyed by cheese and noncheese lovers alike. It is easy to snack on; nice chew.

The Latteria di Grotta (Friuli) is also a hard cheese, but crumbly with an intense flavor and aroma, made distinct by its aging process. In the olden days, this type of cheese was wrapped in hay and left to mature in caves, thus its name “Grotta” (cave).

Latteria, meanwhile, means the dairy shop where milk—“latte”—is processed.

The hay’s purpose is to absorb the moisture. The unique flavor and taste of this cheese is developed through this particular process. Though no longer matured in caves, the Latteria di Grotta is still wrapped in hay while being aged.

The Blu Ramandolo is cheese covered with pomace from Ramandolo wine and aged in cellars. The combination of the pomace and the mold from the cheese is what makes it blue—a must-try.

Ideal pairing

I was also most impressed with the wine selection. The bottle of Refosco (produced by Collavini) beautifully paired with the meats and cheeses.

Refosco is both the name of the grape as well as the red wine produced from it. Collavini’s Refosco was subtle, rounded, fresh, easy to drink and completely cleanses the palate after every bite, from one type of meat or cheese to the next.

The Italian red wine from Friuli has a tinge of sweetness that complements the cured meats and cheeses; the Blu Ramandolo, especially. A sip of the wine mellows the cheese, making the combination of both harmonious to the palate.

All these delicious Italian products are now available at Massimo Trulli Fashion, Food & Wine Concept Store.

At Massimo Trulli, diners enjoy the luxury of Italian designer Massimo Trulli’s home pieces, such as chairs, sofas and tables.

The cellar also has an interesting collection of Italian high-end wines that will impress aficionados.

Massimo Trulli Fashion, Food & Wine Concept Store is at LRI Design Plaza, 210 Nicanor Garcia, Bel-Air II, Makati City; tel. 8329600 and 0915-4181407.

Chocolate bars with a Pinoy twist

This week, I tried interesting chocolates by Theo & Philo.

The turon variety was quite a treat—creamy milk chocolate with fruity-chewy banana bits, a sprinkling of crispy caramel and roasted sesame seeds, all of which gave it depth and nuttiness. Its texture was a delight. It’s a well-conceived, well-executed bar.

Another bar from the collection that I fancied was the barako. It’s the perfect shot of espresso in a milk chocolate bar that perks you up at first bite. Once you sink your teeth into the chocolate, the barako comes alive, tingling the buds and awakening the palate.

These ingenious chocolate creations with a Pinoy touch are the brainchild of Philo Chua, who learned how to cook while working in Information Technology in the United States.

After a few years, he decided to come home and start a business—he wasn’t certain what kind, but it had to be food-related.

He was later inspired by a shop in Pittsburgh that sold gourmet chocolates from around the world. The trend at that time was “single-origin” chocolates, which meant that the cacao bean used in the chocolate must come from just one locale.

Chua knew there’s cacao in the Philippines. He did his research, then came home to pursue his dream of making his own single-origin chocolate bars.

Special flavors

In the beginning, his company produced only 70-percent dark and plain milk chocolates; then he slowly concocted special flavors for the holidays.

“We focused on what was unique to us and also what was in line with our concept of Philippine single-origin chocolates. So we decided to go with Filipino flavors,” says Chua.

He kept to safe flavors in the beginning, adapting classic flavors but giving them a native twist. The chocolate with calamansi was a take on the chocolate with orange; the chocolate and chili he translated into chocolate with labuyo.

But over time, Chua has become bolder, creating variants such as adobo and green mango and salt.

I learned that there is more to him than just his love for chocolates. Every fancy flavored chocolate bar he makes is made even more special by the advocacies he supports, such as employing the less fortunate without requiring previous experience, awarding scholarships, assisting the farmers they work with to secure equipment and using local ingredients whenever possible.

The brand Theo & Philo means “chocolate and love” or lover of chocolate. “Theo” comes from Theobroma cacao, the scientific name of the cacao plant. “Philo” is the Greek word for love. Amazingly, whether coincidence or not, it’s Chua’s first name, too.
Theo & Philo, tel. 6311362 and 0920-4315650.

For a copy of my latest cooking class schedule, call 0908-2372346 or 0917- 5543700.

source: lifestyle.inquirer.net

2 die after drinking milk tea in Manila

Two people died on Thursday after drinking milk tea from a tea house in Sampaloc, Manila, Radyo Inquirer 990AM said.

The report said one of the victims, Suzaine Dagohoy, and her boyfriend Arnold Aydalla complained to the owner of the ErgoCha store that the Hokkaido-flavored milk tea they bought tasted different.

The owner of the tea house, Wiliam Abrigo denied the claim and even tasted the milk tea to prove that there was nothing wrong.

However, both Abrigo and Dagohoy fainted. All three were rushed to a nearby hospital but the two were declared dead on arrival.

Meanwhile, Aydalla is still confined in the hospital and in critical condition. IDL

source: newsinfo.inquirer.net

Burger King has cologne for hamburger lovers in Japan

TOKYO — For hamburger aficionados who can’t get enough of it, Burger King has an answer: a grilled burger-scented fragrance.

Burger King said Friday that the limited “Whopper” grilled beef burger-scented cologne will be sold only one day on April 1, and only in Japan.

Sounds too good to be true? But it’s not an April Fools’ Day joke. The date marks the “Whopper” burger day for the company.

The limited “Flame Grilled” fragrance can be purchased at 5,000 yen ($40) per purchase of the burger that comes with flame-grilled beef. There will be only 1,000 of them.

Burger King said it hoped the scent would also seduce new grill-beef burger fans.

source: newsinfo.inquirer.net

American lobster: the new Chinese New Year delicacy

PORTLAND, Maine — Now on the menu in Beijing for Chinese New Year: lots and lots of American lobster.

Exports of U.S. lobster to China have rocketed in the past few years, largely to satisfy the appetites of the communist country’s growing middle class, to whom a steamed, whole crustacean — flown in live from the United States — is not just a festive delicacy and a good-luck symbol but also a mark of prosperity.

And that’s good news for Maine, far and away the No. 1 lobster state in the United States. The lobster boom has put more money in the pockets of lobstermen and kept shippers and processors busy during the usually slack midwinter months.

For Stephanie Nadeau, owner of The Lobster Co., a wholesaler in Arundel, Maine, the demand has meant 14-hour nights spent stuffing wriggling lobsters into crates so they can reach China in time for the Lunar New Year, which falls on Thursday. She said she sends 100,000 pounds a week to China this time of year.

“There’s lot of orders, lots of demand right now — it is a race to get them there for Chinese New Year,” Nadeau said.

On the other side of the world, every morning at 9, the Auspicious Garden restaurant in Beijing receives 800 lobsters that have just crossed the Pacific aboard a cargo plane. In the evening, hundreds of diners fill the two-story restaurant in the gigantic Pangu Seven Stars Hotel for a nearly $80 all-you-can-eat buffet with New England lobster as the main attraction.

Xu Daqiang, a 35-year-old businessman on a romantic date with his girlfriend, said food-safety concerns in China make him choose expensive high-class restaurants where he can find imported seafood.

Cao Lijun, a 24-year-old Shanghai resident celebrating her friend’s birthday, alluded to lobster’s reputed aphrodisiac properties with a laugh: “How to say it? It makes my husband healthier. Really, this is what we say, because it is high in proteins.”

Lobsters and other foods seen as luxuries are popular at Lunar New Year and other festive occasions. The bright red of a cooked lobster is considered lucky, as it resembles a dragon.

China also imports lobsters from Canada, Australia, South Africa, the Caribbean and elsewhere, but the market for the U.S. variety is exploding, with the demand strong year-round, not just at New Year’s.

American exports of live or processed lobster to China climbed from $2.1 million in 2009 to $90.5 million in 2014, federal statistics show. China took about 12 percent of U.S. lobster exports in 2014, up from 0.6 percent in 2009.

For the Chinese, the preferred way of enjoying lobster is to cook it in plain water and then dip the pieces in soy sauce and wasabi. Another popular way is to braise it with green bean vermicelli noodles in garlic sauce, said Lv Hui, the cook in charge of the daily buffet at the Auspicious Garden.


Wang Kang, a marketing manager at Zhangzidao Group, a seafood distributor and processor in Shanghai, attributed lobster’s popularity in China to rising incomes.

“That naturally means that people are buying more foreign luxury goods,” Wang said.

New England lobstermen have been recording epic catches in recent years. Maine, which accounts for more 80 percent of all U.S. lobster, hauled in more than 250 million pounds in 2012-13, the highest two-year total in the record books, which go back to the 1800s.

Chinese New Year is on the verge of becoming Maine’s second-biggest lobster shipping week of the year, behind Christmas week, according to industry officials.

Lobsterman Gerry Cushman of Port Clyde said the year-round demand from China has helped drive prices up, and he is using the extra money to build a new boat.

But so far, Cushman said, the surge has not driven large numbers of Maine fishermen to go out in the middle of winter, a punishingly cold and wet time of year in the Atlantic when lobsters head out into deeper, more dangerous waters.

Maine’s small number of winter lobstermen, Cushman said, consists of “stragglers who are stupid like me, or who have kids.”

source: lifestyle.inquirer.net

McDonald's CEO steps down as sales decline

NEW YORK — McDonald’s CEO Don Thompson is stepping down as the world’s biggest hamburger chain fights to hold onto customers and transform its image.

The company said Thompson, who has been CEO for two-and-a-half years, will be replaced by Chief Brand Officer Steve Easterbrook. Previously, Easterbrook has led efforts related to marketing and menus and served as president of McDonald’s Europe.

McDonald’s Corp., which has more than 35,000 locations around the world, has been struggling amid intensifying competition and changing attitudes about food. Earlier this month, the company reported falling earnings and sales and said it making major changes this year bring back customers and save money. It said it would slow down new restaurant openings in some markets. It’s also making menu changes.

Thompson will leave March 1 after nearly 25 years with the company.

Among the challenges Easterbrook will inherit as the chief executive: the image that fast-food is junk food; the growing number of places like convenience stores selling cheap, ready-to-eat food and the surging popularity of places like Chipotle that position themselves as being of higher quality.

McDonald’s says it’s already working to address such issues, including a campaign designed to dispel common myths about its food. To address the popularity of more premium, customized burgers, it also plans to roll out an option that lets customers build their own burgers by tapping a touchscreen.

In after-hours trading, shares of McDonald’s jumped 3 percent to $91.55. The stock has declined about 6 percent in the past year while broader markets are up in the double digits.

source: business.inquirer.net

THANKSGIVING AT DISCOVERY SUITES

From Nov. 24 to Nov. 30, 22 Prime will offer a delectable three-course menu comprised of a soup dish, pumpkin bisque with pancetta bacon chestnut and cinnamon foam, and apple pie with vanilla ice cream for dessert. Diners will have a choice between two main entrees, slow-roasted turkey roulade with sautéed Brussels sprout and truffle sweet potato purée or 22 Prime’s signature grilled USDA rib eye steak. The set menu with turkey roulade is priced at only P1,000 net per person while the set menu with rib eye steak is at P 2,000 net per person.

On Nov. 27, Thanksgiving Day, Restaurant 5 features an international lunch buffet with a soup and salad bar, a live pasta station, a variety of hot savories such as paella valencia, pan-roasted fish fillet, grilled chicken florentine, roasted beef with mushroom sauce, honey-glazed ham and USDA turkey. The dessert section features pumpkin pie, gingerbread cheesecake, espresso crème brule, and tropical fresh fruits. The buffet is available for lunch for only P895+.

For inquiries and table reservations, please call Discovery Suites at 02-7198888.

Discovery Suites, Discovery Country Suites Tagaytay, Discovery Shores Boracay, Club Paradise Palawan, and Discovery Primea (opening first quarter 2015) are managed by The Discovery Leisure Company Inc (TDLCI)

source: lifestyle.inquirer.net