Doctors Propose 18% ‘Pizza Tax’ to Fight Obesity, Offset Health-Care Costs

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From Slice If such a plan were enacted, a $2.75 slice in NYC, for instance, would jump 50¢ to $3.25. Science Daily recently reported that researchers have recommended the use of surcharges (taxes and fees) on unhealthy food items like pizza and soda to help offset the nearly $150 billion a year the U.S. government spends on health care issues related to obesity. Doctors Mitchell H. Katz and Rajiv Bhatia published an article titled “Food Surcharges and Subsidies: Putting Your Money Where Your Mouth Is” on Monday in the Archives of Internal Medicine . The two suggest that raising the cost of or specially taxing food items that are high in saturated fats and sugar will have consumers thinking twice before making unhealthy meal choices. Their recommendation is an 18% tax on such items. On a $2.75 slice (an average price point for slices in NYC), that would translate to a 50¢ surcharge. On a large pepperoni pizza from Domino’s ($13.05), that’s an extra $2.35. This tax would be similar to the cigarette tax that some states have in place in an attempt to reduce smoking. For example, New York State places a …

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Salad Recipe Tour Series! Destination: Springtime.

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It’s less than two weeks til spring my overcoat-wearing, flip-flop ogling, hot cocoa-overloaded, scarf-resenting, Farmer’s Market dreaming friends. The sunshine feels a tad warmer nowadays and a few spring-savvy birds have begun tuning their vocals. And when I think of springtime, I think of salads! Brilliant, beautiful, colorful, textured salads – each rich in complex sweet, salty, nutty, savory and crunch-happy flavors. So tomorrow I am launching my Salad Tour Series for Springtime! With each salad recipe, we’ll travel to a new destination for inspiration! Salad Creativity. But crafting a salad is more than simply pulling out a bottle of shelf-stable dressing and a bag of pre-washed greens. There is an art to crafting a truly cravable (and healthy) salad. I always look forward to preparing a giant salad with my dinnertime meal. For this series, I’ve pulled together a few awesome recipes and tips that I want to share with you. Salads are art. My salad bowl is my blank canvas and my ingredients my materials. I’m so excited for this Salad Tour Recipe Series! Get the schedule… This series will lead you right …

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CakeWalk: How to put on your city’s very own CupcakeCamp, Part 6

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CakeWalk is a weekly column by Mary Ann Porch dedicated to every baker who has ever struggled to achieve the right consistency with their icing, unsuccessfully searched for the perfect cupcake topper or just wants to learn something new. Because with a few helpful tips, cupcakes are a cakewalk. For the past five weeks, we have discussed the initial steps of planning your city’s very first CupcakeCamp – laying the groundwork , finding a venue , lining up a graphic designer , recruiting bakers , and signing up volunteers . Now, let’s chat about how to publicize your event. CupcakeCamp NYC used traditional public relations, social media, and grassroots efforts to get the word out. Whether it was me walking to what felt like every bakery in New York City to distribute fliers or building up enough courage to e-mail Florence Fabricant at the New York Times , I thoroughly enjoyed the process of getting the word out about CupcakeCamp. Social media was the biggest driver behind RSVPs for the event. If you don’t already have a Facebook or Twitter account, it’s really not negotiable – you have to get one. Both…

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Vegan Drinks XXII: The Snowpocalypse

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[Our DJ can kick your DJ's arse. (Photo of DJ Lil Ray by Matthew Mitchell.)] Nothing comes between a vegan and her Vegan Drinks. Not even a snowpocalypse. Truth be told, Vegan Drinks on Thursday, February 25th, at Angels & Kings Bar was a bit more intimate than usual, but it was a good time as always. Plus, DJ Lil Ray played a set of get-you-warm-all-over Motown classics to beat the cold away. The “Shout Outs” featured both the usual suspects and some new faces! David from Farm Sanctuary provided a quick run down of his organization’s upcoming events. Sarah G. introduced us to Rescue Chocolate , which donates 100 percent of its net profits to animal rescue groups across the United States. (Try the Peanut Butter Pit Bull bar! It’s officially my favorite chocolate combined with peanut butter sweet treat!) Sarah H. wowed the crowd with news of Terri , a new vegan and organic cafe in Manhattan’s Flatiron District. (Try the Chickpea “Tuna” Melt!) Patrick from the Humane Society of the United States reminded folks about the upcoming March 24th New York State Humane Lobby Day in Albany. Wayne promoted the Veg Climate Alliance ’s work and Eileen made…

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floral cupcakes

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These pretty flower cupcakes are going-away gifts for Patrick, from (I think) Cupcake Cafe , in NYC. Courtesy of shell belle .

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Meet My Juicer: Juicing for Health Series. Part 1.

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Before I begin the juicing part of my Juicing for Health (and fun) series, I want to introduce you to a juicer. Meet my juicer. Isn’t he cute? He’s missing a gear in the photo above, but then you can see his smile. Juicers are also called juice extractors. Or even juice pressers. There is a bit of mystery about how high quality juicers actually work – from the inside out. This post will hopefully enlighten you. You’ll get a peek inside my juicer and find out how it turns a cold hard apple into fresh silky juice . I’ll also discuss RPMs, steps to juicing and a fun fact about the one common fruit I never juice. Meet my juicer… Bananas. Answer to my ‘no juice fruit’ question: I don’t juice bananas. Why? They mush up in my machine and the actual juice extracted is minimal. The times I have juiced bananas, they can sometimes leave a chunky mess in my juice or end up in the pulp, aka garbage tray. Waste of a good delicious banana. Bananas are best for smoothies, and I’ll leave …

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Reminder, giveaway winners, snow.

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Goooood morning, fellow cupcake lovers! It’s snowy and cold in NYC with what could be a blizzard on its way. How awesome would a cupcake taste with a steaming mug of java? No need to answer, it would taste perfect. So, let’s see…here’s a reminder for our fourth Valentine’s Day giveaway , which ends today, so get your entries in before 5:00 pm ET. Also in entry news, big congrats to Deborah from Indiana, who won the GreenPartyGoods giveaway ! And to Jo of Washington State who won the EatSmartProducts giveaway ! We’re still waiting to hear back from “Pink” Terry in Texas, who won the Zinicolas giveaway . Shot courtesy of DaseinDesign . :)

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Fresh Apple Juice. Drink Real. Connect to Your Food.

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Fresh Apple Juice from a foam topped glass. Milky golden caramel color. Drifting particles of green and yellow, like sand sifting through a sloshing sea. Real Apple Juice. It’s not clear or shiny. It’s matte. It doesn’t catch the sunlight like a clear glass of water. It’s opaque. Like the deep sea or a river bed. It’s not perfectly bronze colored with a tinge of pretty red. It’s not even that pretty at all. It’s musty. It’s soggy. It’s hearty to swig. I sip and it’s like biting into a juicy apple. The juice runs down my throat and the sugar gives me a burst of zestful energy. Tart. Sweet. Nourishing. Real Apple Juice is alive and well – if you know where to find it. I Hate Apple Juice. All my life I’ve said that I hate apple juice. I hate the taste. I hate the color. I hate the silky clear texture and sting of the too-sweet aftertaste. But guess what. I wasn’t drinking real apple juice . I was drinking processed apple flavored extract – or even apple water…

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Lasagna Soup with Basil Ricotta Crème

Serves 8 Total cost: NY $23.24 Cost per serving: NY $2.90 So one of the things that drives me crazy about expensive shaped pastas like manicotti, shells and even curly-edge lasagna noodles is how I invariably end up with broken noodles in the package, no matter how carefully I carry them home from the store. The other thing that drives me crazy about these shapes is that there always seems to be a 2 or 3 noodle mismatch between what I get in a package and what the recipe calls for, leaving me with a whole box in the cabinet to house one lonely manicotti noodle, sadly wondering where all his friends ran off to. And that is precious real estate in my NYC kitchen that I cannot afford to squander. Solution? Save up all your broken or orphaned pasta pieces until you have about 2 cups worth, then make lasagna soup. If you get impatient before you have a enough, you can use any leftover pasta shape or even, if you must, pulverize a couple of whole lasagna noodles from a full …

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Nasturtium: New Vegan Dinner Party Blossoms in Brooklyn!

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[Winegard gives turnips the gourmet treatment.] If you are growing bored of anonymously eating the same dishes at the same old restaurants, Nasturtium might be for you. Nasturtium is the newest vegan dinner party in town. Hosted by Chef Scott Winegard, a friendly six-foot-something hardcore guy who has worked in the kitchens of various restaurants including Broadway East (back when it was veg) and Angelica Kitchen , the dinner party aims to bring his signature fresh twist to vegan dining and socializing. As a gardener does with the spicy, carefree edible flowers which inspired its name , Winegard plants seeds in the form of a delicious meal made of seasonal, locally-sourced ingredients and hopes that friendships and a colorful evening will grow. The first Nasturtium was thrown back in December and the menu featured handmade chestnut-sage ravioli and Bubble & Squeak (yum!), but those of us who missed it won’t have to wait long for the next. There will be a second on February 20th at a secret location in Greenpoint. The five-course, four-hour dinner party is $50, BYOB, and features desserts by Elena Balletta who is Counter ’s current pastry chef and a Pure …

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