The trend involves children and teens imitating a scene from the hit streaming movie by eating hot instant noodles, but doctors say it has become dangerous.
Injuries are coming from both the temperature of the noodles and hot water being spilled, Dr. Colleen Ryan, a burn care specialist at Shriners Children’s Boston and Harvard Medical School surgery professor, told CBS News.
“Most of the time, it’s when the children open the microwave themselves. Microwave is usually up high, and they reach in and it’s a little too hot for them,” she said, adding the clinic has been seeing two to three burn cases a week from the trend.
Not only is a burn painful, but they can leave a lifelong scar and cause emotional distress, Ryan said.
The American Burn Association says a scalding injury for adults can occur after contact with 155 degree water for one second, but children’s skin is thinner, making it easier to burn. A recent study at the University of Chicago found 31% of childhood scald admissions were caused by instant noodles.
Ryan said post-burn first aid is important.
“20 minutes of cool water,” she advised. “Then you need to call for help.”
Ryan added she’s seeing a wide range of ages among kids coming in with burns from the noodles. When it comes to these viral trends, research shows the most impressionable age range is 8 to 10.
Nikki Battiste is a CBS News national correspondent based in New York. She is an Emmy and Peabody-award winning journalist, and her reporting appears across all CBS News broadcasts and platforms.
During one of this fall’s busiest sports weekends, volunteers at St. Paul, Minnesota’s, Allianz Field were focused not on a game Saturday, but a much bigger mission.
“I feel that food is just a basic human necessity,” said volunteer Pete Wilson. “There are more people than ever now in this state that don’t know where their next meal is coming from.”
In Minnesota, about one in five families is struggling with food insecurity. Minnesotans made nine million trips to food shelves last year.
Advocates tell WCCO that as demand increases, help from the federal government is shrinking.
“The federal cuts and changes in policy we’re seeing right now are important,” said Sarah Moberg, CEO of Second Harvest Heartland.
Second Harvest is doing something they’ve never done before — giving away food to 1,800 families at a large-scale food distribution and community resource fair.
“It is frustrating,” said Adero Riser Cobb, President and CEO of Keystone Community Services. “We’d like to say that we’d like to work ourselves out of a job, meaning everyone has the food.”
She says the reality is that many Minnesota households need extra food support.
“I’ve raised three kids. The thought of kids going to bed hungry every night, trying to go to school when they’re hungry, I’m just not ok with that,” said Wilson.
Behind the Kansas City Chiefs’ championship success lies an unexpected ingredient: The culinary expertise of senior executive chef Erin Wishon, who has been nourishing the team for 15 seasons with protein-rich, savory dishes that power players and staff alike.
“To make a winner, it takes literally everybody doing their best every day,” Wishon said.
Wishon and her culinary team race against the clock daily, preparing three protein-packed meals that feed nearly 300 people, from star players and coaches to facility staff. The cafeteria serves as a unifying hub where everyone from starting quarterbacks to security guards gather for meals.
“We have one person that’ll come in and grab all the chicken before we actually open,” Wishon said.
Chiefs president Mark Donovan loves the communal dining experience reinforces the organization’s family culture.
“I think one of the things that makes us successful as an organization is our culture,” Donovan said. “And one of the keys to our culture is the family atmosphere, the opportunity to have breakfast and have Patrick [Mahomes] walk by or Travis [Kelce] walk by or head coach, Andy Reid. So for our staff, it’s part of that reinforcement that you’re part of the family.”
How the Chiefs’ chef finds inspiration
Wishon’s culinary inspiration comes from various sources, including cookbooks and social media platforms like TikTok. She recently created “koolickles”— a combination of Kool Aid and pickles — for the team after discovering the recipe online.
“Part of what we do is provide the entertainment, the break in their day, especially coaches who are working 24/7,” Wishon said.
The chef’s passion for food began early in life, sparked by dining experiences with her grandfather. Her culinary awakening came with an unusual first bite of escargot.
Her improvisational cooking style developed during childhood, when her mother would get frustrated because Wishon “just couldn’t follow a recipe to save my life.”
“Always, always improvise,” she said of her cooking approach.
Wishon’s responsibilities extend beyond regular meal service. Her team also prepares post-game buffets for players and their guests, including high-profile visitors like Taylor Swift, Kelce’s fiancé.
“So to see somebody come through and be that intentional and kind and to greet people, she doesn’t have to do that. So I just think it really speaks volumes,” Wishon said of Swift’s interactions with staff.
The Chiefs’ three Super Bowl victories in the past five years reflect the organization’s commitment to excellence at every level. Donovan recognized this dedication by presenting championship rings to all staff members, including Wishon.
“I’m so appreciative. They did not have to gift that. And I thought it was just so kind,” Wishon said of receiving her championship ring. “I’ve joked before that I need brass knuckles. So one more!”
Erin Wishon, senior executive chef for the Kansas City Chiefs, has spent 15 seasons cooking for players, coaches, and staff. She shows “CBS Mornings” how her meals help fuel one of the NFL’s most successful franchises.
Maria Branyas Morera, once the world’s oldest living person, credited yogurt, fish and olive oil for her health. Researchers in Spain say her diet may explain her remarkable longevity.
For 13 years, Milton’s Vittle, Vino and Beer has been more than a restaurant in Crystal, Minnesota; it has been a home, a gathering place, and a pillar of kindness in the community.
Founded by Francine Weber and her late son Chad Freeman, the restaurant, Milton’s, carries a name inspired by Weber’s father. What began as a tribute to family recipes has grown into a neighborhood anchor.
“We started in 2013. It was a fast casual concept my brother came up with my mom,” said Charlene “Char” Freeman, daughter of Weber and the general manager of Milton’s.
Running the daily operations alongside her late brother and mother for years, Char Freeman serves as just more than a general manager – she’s the cheerful, welcoming face of the business.
“I’m the person that remembers everybody. If I don’t remember your name, I definitely know what you ate or drank,” said Char Freeman. “My mom said I’m the keeper of the stories, I’m the one who remembers everything.”
But the future is uncertain. When the news broke that Milton’s would be closing, many longtime patrons were stunned.
“We were just shocked. We’re sad because we love coming here,” said six-year-long customer Becky Nelson.
Char Freeman said that she’s heard from countless people, all wanting to support.
“We had people say you’re not closing. Everybody, from city representatives to people who called us from out of state. They said, ‘Give us a dollar amount.’ It’s beautiful,” said Char Freeman.
Milton’s faces ongoing equipment failures, rising food costs and labor. The time was ticking and the community came together to help.
Out of the few who reached out, a few started a fundraiser. As of Thursday, they have helped raise around 10% of the $150,000 goal.
“The community has been so supportive. We didn’t realize how much we meant to the community,” said Char Freeman.
As the Minnesota Vikings and Pittsburgh Steelers prepare to face off in Dublin, the NFL’s first regular season game at Croke Park will spotlight more than football. Through the “Chefs on Road” program, Irish dishes are being shared with fans in the U.S., while American classics from Minnesota and Pittsburgh head overseas, bringing a unique cultural exchange to game day.
Earlier this month, many students went back to school after summer vacation, but in the town of McGregor, Minnesota it’s always the first day of school.
“It’s like one, big happy family. No matter whatever happens here, everybody gathers together,” said Brenda Nistler.
Despite a population of under 400, McGregor gets your attention. Thanks in part to the large, turquoise house near Highway 210.
“We are looking at the first farm in McGregor which is well over 140 years old now,” said Nistler.
She’s the owner of the Country House which now sells 20 flavors of ice cream. She also opened the quaint businesses next door creating a sort of town within the town. And no municipality is complete without a school.
“We have a bell. We used to ring it every once in a while, to remind people their order was ready,” said Nistler.
Inside, you won’t find a school cafeteria, you’ll find a cafe. And instead of Italian Dunkers for lunch you get homemade food straight from the kitchen.
“Lots of rolls, muffins and cookies and all kinds of desserts,” said Nistler.
There’s also breakfast and the menu keeps with the school theme.
“The ‘Bus Driver’ is scrambled hashbrowns, browned nice with crispy onions and green peppers,” said Nistler. “A lot of guys come in here and eat it and I mean it’s huge.”
All of it is served with a free history lesson.
“Those are all my old maps. I brought all those maps in from home,” said Nistler while pointing to maps on the wall.
When Nistler opened her eatery, she brought along her textbooks and other long, lost relics. They’ve helped complete her classroom café.
“There are stories behind all of it. One of our neighbors brought in the public telephone. Of course, that’s a thing of the past too,” said Nistler.
“Very unique. There’s a lot of memorabilia even from when I was a kid,” said customer Kerry Pracht.
“You come in here and you look at all of this stuff and it’s like, a lot of it is hers which is amazing,” said customer Cindy Melser.
It’s so old school, you might think this café once housed students and teachers. But it didn’t.
About 10 miles out of town you’ll find the old Fleming Township Schoolhouse. It’s the same schoolhouse that Nistler modeled her café after. All the measurements, including the roof, walls and windows, are exactly the same.
“I took my tape measure, measured it up, measured the windows and came back and built it exactly like it,” said Nistler .
It took a lot of math and geometry to get it done, but Nistler’s café passed the test with flying colors.
“It has been an enjoyable ride. I really have enjoyed meeting so many wonderful people,” said Nistler. “It’s just really been an awesome trip to have this now for 34 years.”
The School House Café is open seven days a week from 6 a.m. until the mid to late afternoon depending on when the last customer leaves.
Nistler said they make their food from scratch every day, with no preservatives.
John Lauritsen is an Emmy award-winning reporter from Montevideo, Minn. He joined WCCO-TV in late-July of 2007. Two days after he started, the Interstate 35W bridge collapsed.
Chef Samir Mohammad and his wife, Rachel, are bringing big time flavor to the small town of Noblesville, Indiana, with 9th Street Bistro, their tiny-but-mighty restaurant with a rotating menu that highlights fresh and local ingredients.
Each year, food writers from the New York Times survey the country to find America’s best restaurants. This year’s list spans 28 states and the District of Columbia. Brian Gallagher, the Times’ senior food editor, joins to discuss.
Santa Monica, California — It’s no secret that a trip to the grocery store is costing more these days. Food prices grew by a half-percent from July to August, according to data from the U.S. Bureau of Labor Statistics Consumer Price Index — the fastest monthly change since the fall of 2022.
And overall grocery prices in August rose 2.7% compared to one year ago, according to the CPI.
“Tariffs have a huge impact on grocery prices,” food industry analyst Phil Lempert, editor of SupermarketGuru, told CBS News.
Lempert believes the Trump administration’s tariffs are one of three primary reasons that Americans are seeing a rise in grocery prices, with the others being climate change and labor shortages.
“We can’t grow our food where we used to grow it,” Lempert said of the impact of climate change. “… Now it’s had to move to Central and Latin America… Number two is the labor shortage… And then third is our tariffs.”
One of the products that has seen some of the biggest price jumps is coffee, which has jumped 21.7% compared to one year ago, according to the CPI.
“We got 50% tariffs on coffee from Brazil, and we import about 35% of our coffee beans, unroasted, from Brazil,” Lempert said. “… Yes, coffee’s going to get more expensive.”
He also says the U.S. should brace for shrinkflation — when food and product manufacturers keep prices the same, but reduce the size of items, meaning consumers are ultimately paying more for the same amount.
A September 2024 analysis from Lending Tree found that about one-third of approximately 100 common consumer products had shrunk in size or servings since the start of the pandemic.
As an example, Lempert showed CBS News coffee bean packets in one grocery store in Santa Monica, California, that used to be sold in 16-ounce sizes, but are now 10.5 ounces.
“What they’re doing is they’re trying to put less in the package, hoping that you and I are not going to observe that, and keep that price either stable or just slightly increased,” Lempert explained.
Lempert says shrinkflation is “absolutely not” going away. According to his analysis, higher prices are changing consumer behavior, with more shoppers choosing less expensive store brands, shopping at multiple stores in an effort to find deals, and buying in bulk.
“No. 1, always have a shopping list,” says Lempert on his advice on seeking out savings. “… Don’t waste food… Take doggy bags from restaurants, use leftovers, freeze leftovers. And then, obviously, use your coupons. Use your frequent shopper card. Do everything you can to compare prices before you head to the store.”
Journalist Jo Ling Kent joined CBS News in July 2023 as the senior business and technology correspondent for CBS News. Kent has more than 15 years of experience covering the intersection of technology and business in the U.S., as well as the emergence of China as a global economic power.
For the first time in five years, the Commodore Bar and Restaurant is reopening its doors to the public, starting Thursday night with a soft opening.
“This hasn’t changed since the ’30s and I’d be surprised if it’s changed very much, if at all, if you go forward a number of years. This is irreplaceable,” said owner John Rupp. “I’m very excited to reopen. We’ll have a full bar menu, but we’ll have a snack menu until the final lounge and dining room menu will be introduced in November.”
The Commodore has a rich history. Once a hotel, it housed a speakeasy in the basement during Prohibition. Author F. Scott Fitzgerald was among its many notable guests. After Prohibition ended, the bar was built. That history, Rupp said, is what sets the place apart.
“There’s a different quality and feeling about this than you find in places attempting to recreate this feeling,” he said.
Patrons agree.
“This is one of a kind. Nineteen-twenty themes, Gatsby themes, you don’t see that very often around the Twin Cities,” said Thanh Hoang, who helps operate the bar.
For many, the reopening has been long-awaited.
“A lot of our guests have been asking when it’s going to open,” Hoang said. “Finally, we are making it happen.”
Hoang said about 300 people were on a waitlist for Thursday’s event.
The Commodore building was eventually converted from a hotel to condominiums, with residents like Joel Pace living above the bar. He said the reopening will once again make the space a gathering place.
“It’s a great place to meet and greet, not just Commodore residents, but people from all over who are coming here on pilgrimage just to soak in the history and vibes,” Pace said.
To him, and all who attend, the bar is a gateway to the past.
“You’re going through this portal, you’re transferred back in time,” Pace said. “This room is just as it was in the thirties when it was created,” he said.
The Commodore will be open from Thursday to Sunday from 4 to 10 p.m.
Not only low-income shoppers are hunting for deals these days. Better off consumers are also flocking to discount stores to save a few bucks.
Since 2021, budget retailers have seen a large influx of more affluent shoppers, according to data from GlobalData Retail. This year, nearly 28% of high-income people have shopped at discount chains Aldi, Dollar General, Dollar Tree, Five Below, Family Dollar, Lidl, Ollie’s, PopShelf or Walmart, up from around 20% four years ago, the research and consulting firm found.
A key catalyst for the shift is one that has plagued Americans up and down the income ladder in recent years, experts told CBS MoneyWatch: inflation.
Emerging from the pandemic, many middle- and even upper-income consumers had extra savings after receiving federal stimulus checks and because they chopped their spending on categories like travel and dining out, said Neil Saunders, managing director and retail analyst at GlobalData.
But since then, the financial cushion wealthier consumers once enjoyed has shrunk while the cost of living has risen, leading many to seek out more affordable stores.
“They don’t like the fact that more and more of their money is absorbed by essentials and the basics of life,” Saunders told CBS MoneyWatch. “So what has happened is they have sought out better value for money, and they’ve especially done that in grocery and household essentials.”
GlobalData defines middle-income as households with annual income of $56,501 to $169,750, while high-income households are those earning more $169,751. The market research firm taps a range of data sources — including consumer surveys, credit card spending and retailer data — to build a national picture of the retail landscape.
The migration of higher income consumers to discount retailers has “accelerated since the pandemic, and especially since the bout of inflation that started in 2021,” added Saunders, noting that a similar trend followed the 2008 financial crisis.
One of the biggest winners of this trend has been Walmart, according to Saunders. More than 17% of Americans earning six figures today shop at the Arkansas-based company, the world’s biggest retailer, up from less than 15% in 2021, GlobalData found.
To be sure, wealthier consumers don’t face the same financial constraints as low-income people. But high- and middle-income Americans are also looking for ways to beat inflation and stretch their dollar, experts said.
Inflation is well below its 2022 peak, but remains sticky for food and other essentials. Will Auchincloss, an Americas retail sector partner at EY Parthenon, told CBS MoneyWatch that elevated prices for many goods and services are forcing consumers across the income spectrum to “muscle through.”
Inflation isn’t the only thing driving more people to discount retailers. Better brand selection and a more diverse assortment of products has made budget chains more appealing to a wider audience, Saunders said, noting that retailers like Walmart and Aldi are actively courting more upscale shoppers.
“One of the things Walmart has been doing is refurbishing a lot of its stores, putting a bit more effort into presentation, because it knows that higher-income consumers expect a nicer experience,” he said. “If you provide that, the lower-income consumers like it, too.”
Walmart remodels around 650 stores nationwide on an annual basis, according to a company spokesperson. The upgrades typically include updated layouts, newly painted exteriors and interiors, interactive displays, new signage and checkouts, and interactive displays — reminiscent what you might see in an IKEA store — that allow customers to touch and feel merchandise.
The company has also expanded its brand selections to include manufacturers like Apple and Dell, as well as fashion brands like Scoop and Free Assembly, a Walmart spokesperson told CBS MoneyWatch.
Aldi, which did not respond to CBS MoneyWatch’s request for comment, has also tried make its stores more appealing.
“A lot of their new stores are very bright, they’re very clean, they’re very shoppable,” Saunders said.
“This isn’t about bargain-basement value,” he added. “This is about great prices, very low prices, but in a pleasant and a very aesthetically pleasing shopping environment.”
Mary Cunningham is a reporter for CBS MoneyWatch. Before joining the business and finance vertical, she worked at “60 Minutes,” CBSNews.com and CBS News 24/7 as part of the CBS News Associate Program.
Scott Bacon is determined to put Baltimore on the culinary map. Bacon, known for his globally inspired and locally sourced cuisine, is the first Black executive chef at the highly acclaimed restaurant Magdalena, inside the city’s historic Ivy Hotel. Michelle Miller has more.
You can find shark meat in the United States in certain grocery stores, seafood markets and online — but the type of shark you’re buying might not be what you think it is, according to a new study.
In the study, published Wednesday in the Frontiers in Marine Science journal, researchers found meat from shark species at risk of extinction is commonly available in the U.S. under ambiguous or incorrect labels.
The study sampled 29 shark products: 19 filets purchased in grocery stores or markets in North Carolina, Florida, Georgia and Washington, D.C., and 10 jerky products bought online. DNA barcoding was used to determine the species of each product, which was then compared to the labels it was sold as.
“We found critically endangered sharks, including great hammerhead and scalloped hammerhead, being sold in grocery stores, seafood markets, and online. Of the 29 samples, 93% were ambiguously labeled as ‘shark,’ and one of the two products labeled at the species level was mislabeled,” Savannah J. Ryburn, a researcher at the University of North Carolina at Chapel Hill, said in a news release.
Of the samples, 31% turned out to be from four endangered or critically endangered species: the great hammerhead, scalloped hammerhead, tope and shortfin mako sharks. Other samples were from another seven species, including the vulnerable spinner, lemon, common thresher and blacktip sharks, as well as the near threatened smooth-hound shark and Pacific angelshark.
These sales aren’t just putting the sharks at risk, the study’s authors said, as there could be health implications if consumers are not aware of what they are buying. For example, some of the species found, including scalloped hammerhead, great hammerhead and dusky smooth-hound sharks, are known to contain high levels of mercury and methylmercury, as well as arsenic, which can pose health risks.
“When consumers are purchasing ambiguously labeled or mislabeled shark meat, they have no way to know what species they are consuming and what the associated health risks might be,” the authors wrote.
To help fix this problem, Ryburn said U.S. sellers should be required to provide species-specific names. “And when shark meat is not a food security necessity, consumers should avoid purchasing products that lack species-level labeling or traceable sourcing,” she advised.
Sara Moniuszko is a health and lifestyle reporter at CBSNews.com. Previously, she wrote for USA Today, where she was selected to help launch the newspaper’s wellness vertical. She now covers breaking and trending news for CBS News’ HealthWatch.
Starbucks is joining the protein craze with a new line of lattes and cold foams, part of what the company says is a strategy to modernize its menu.
The Seattle-based coffee chain said Tuesday that starting Sept. 29 it will add protein cold foams and protein lattes to its menu. The cold foam, which customers can order to top coffee, tea or Starbucks Refreshers, adds about 15 grams of protein to a grande drink. The lattes, made with “protein-boosted milk,” contain 27 to 36 grams of protein, according to Starbucks.
The new menu items come as the company works to reignite sales after a revenue slowdown last year. Under CEO Brian Niccol, Starbucks has rolled out a “Back to Starbucks” plan to win back customers.
The new drinks “will resonate with our customers,” said Tressie Lieberman, Starbucks global chief brand officer, said in a company statement.
Protein-laden drinks and foods are gaining in popularity for their perceived health benefits, such as helping build muscle and provide extra nutrition. The number of high protein drinks on the market jumped by 122% from 2020 to 2024, according to Innova Market Insights, a global market intelligence company.
The protein shake market is now a $6 billion sector, according to Beverage Digest, while TikTok videos show a growing fascination with protein-packed meals. Items ranging from potato chips to breakfast foods like cereal also now come fortified with protein.
What are Starbucks’ new protein drinks?
The new lineup of cold foams will be available flavors including:
banana
vanilla
sugar-free vanilla
chocolate
matcha
salted caramel
brown sugar
and plain protein cold foam
Starbucks is also shoring up its popular fall menu, which kicked off Aug. 26, with pumpkin and pecan protein cold foams.
Alongside the cold foam toppings will be a new line of lattes, made with milk that is blended with protein powder.
Starbucks didn’t disclose how much the new products will cost relative to the coffee chain’s other beverages. A regular grande iced latte from Starbucks costs customers $5.95 before tax.
Customers will also be able to request 2% milk blended with protein powder in other milk-based drinks including regular lattes, iced shaken espresso, and coconut milk Refreshers.
As consumer demand grows, major U.S. brands are looking for ways to cash in. General Mills announced Cheerios Protein in December 2024, which it says have 8 grams of protein per serving.
PepsiCo is also planning to expand its protein offerings. During their most recent earnings call in July, PepsiCo CEO Ramon Laguarta said the company has some “big launches” coming up in the liquid protein space at the end of this year and early next year.
“Consumers are adopting protein solutions in the diet at a pace that was not the case in a few months back, a few years back,” he told investors during the call.
Mary Cunningham is a reporter for CBS MoneyWatch. Before joining the business and finance vertical, she worked at “60 Minutes,” CBSNews.com and CBS News 24/7 as part of the CBS News Associate Program.
McDonald’s is moving to make its cheap eats even cheaper as the world’s largest fast-food chain tries lure back budget-conscious customers.
The company announced on Tuesday that it is bringing back “Extra Value Meals” starting Sept. 8, including a limited $5 sausage and egg McMuffin meal and an $8 Big Mac meal.
Other items on the Extra Value Menu include:
Sausage Egg and Cheese McGriddles
Egg McMuffin
Bacon, Egg and Cheese Biscuit
10-piece Chicken McNuggets
Any variety Quarter Pounder burger
Any variety McCrispy Sandwich
McDonald’s focus on value comes as some customers, worn down by years of elevated inflation, have pulled back on their spending for food outside the home and amid heightened economic uncertainty.
On a company earnings call in May, CEO Chris Kempczinski said traffic among low-income customers was down “nearly double digits.” McDonald’s has also seen sluggish breakfast sales, which Kempczinski has attributed to the financial pressures facing low-income consumers.
In January, McDonald’s introduced the McValue menu, which includes the $5 meal deal, along with a “buy one, add one for $1” deal. Earlier this summer, the company also said it would bring back the Snack Wrap, a white-flour tortilla filled with chicken, shredded lettuce and cheese. The item, now available for $2.99, returned to the McDonald’s menu in July after a nine-year hiatus.
Other companies are also feeling the sting of reduced consumer spending. Constellation Brands, which markets beer brands Corona and Modelo in the U.S., on Tuesday cited falling demand in trimming its profit outlook for the year.
Constellation said in April that Hispanic customers in particular were reducing their beer consumption because of concerns about higher food costs, immigration and the job market.
“That has tended to mean that the consumer has pulled back on spending on a number of categories,” CEO Bill Newlands said during a conference call with investors on Tuesday. “Beer is quite a ways down the list, but it’s certainly on the list because things like social gatherings, an area where the Hispanic consumer often consumes beer, are declining today as part of these overarching concerns that they have.”
Mary Cunningham is a reporter for CBS MoneyWatch. Before joining the business and finance vertical, she worked at “60 Minutes,” CBSNews.com and CBS News 24/7 as part of the CBS News Associate Program.
You can now take your drink to go in downtown Shakopee, Minnesota. The city rolled out its first social district on Monday.
The new rules mean patrons can take their alcoholic beverages beyond the bar and patio, out on the streets and even in some stores.
Shakopee’s social district is broken down into two areas: downtown between First and Second avenues and the Canterbury campus. You’ll know where you can and cannot take your drink because businesses will have signs posted: blue for places selling alcohol, green if they allow drinks inside and red if they don’t.
At least a dozen businesses have signed up.
“Downtown is great with all the other businesses,” Damen Schuler with Shakopee Brewhall said. “We all work together, because when one of us does well, we all do well.”
There is a 50-cent charge for the biodegradable cup, though, something Schuler says helps pay for the program.
The city is hoping the program boosts foot traffic for restaurants, breweries and shops.
“We have a lot of stuff here,” Schuler said. “It brings people here, gives them a reason to stop in after Valleyfair, the casino, Canterbury, Renaissance Festival. It helps us out a lot. We need foot traffic.”
Shakopee is the second city in Minnesota — behind Anoka — to open a social district under new state law. Stillwater is also currently considering opening a social district.
People can sip, stroll and shop in town through Oct. 31, from 10 a.m. to 10 p.m.
The social district will return for a weekend in December. After the 2025 season wraps, it will return for its first full year in May.
Beret Leone is a native Minnesotan who joined the WCCO team as a reporter in September 2022 – and she’s thrilled be back home in the Twin Cities! Beret grew up in Chaska and graduated from Bethel University.
Not a milk drinker? Not a problem. There are still expert-approved ways to get calcium in your diet.
It’s crucial to get enough calcium, because it’s essential for bone health. The mineral makes up much of the structure of bones and teeth, according to the National Institutes of Health. It’s also important for muscle function and nerve signaling, registered dietitian nutritionist Meggie Connelly told CBS News.
For adults, the NIH recommends about 1,000 to 1,200 mg of calcium daily — but, dairy milk isn’t the only way to get it.
Other dairy products like yogurt and cheese also contain calcium, as do non-dairy milks fortified with calcium, Connelly said.
Tofu made with calcium is another way to get both the bone-supporting mineral plus protein.
Other calcium-fortified options include fruit juices and cereals, the NIH adds. For example, the NIH estimates one cup of orange juice fortified with calcium provides the same amount of calcium (about 27% of your daily value) as 8 ounces of low fat yogurt.
And one cup of nonfat milk is about the same as an equal serving of calcium-fortified soy milk, according to the institute’s estimates.
Qianzhi Jiang, a registered dietitian and owner of The Nutrition Changer, said canned fish with bones, like salmon or sardines, also provide calcium. And, you can even get it from some vegetables, Jiang added, like kale, broccoli and bok choy.
If you don’t know where you stand with your calcium intake, Connelly said if your plate looks colorful and balanced most of the time (think, fruits, vegetables, whole grains, nuts, seeds, proteins, dairy or calcium-fortified plant milks), “you’re probably in a good place.”
But, some people can still fall short on nutrients like calcium, vitamin D and iron despite balanced meals — “especially for women, those with certain health conditions or plant-based eaters,” Connelly added.
If you’re worried about your calcium levels, experts suggested consulting your doctor about supplements.
“Supplements should be viewed as supplemental sources of vitamins and minerals. We should prioritize meeting nutritional goals from natural food sources,” Jiang said. “This helps us get the most benefits of all sorts of nutrients while minimizing the risk of overconsumption.”
Sara Moniuszko is a health and lifestyle reporter at CBSNews.com. Previously, she wrote for USA Today, where she was selected to help launch the newspaper’s wellness vertical. She now covers breaking and trending news for CBS News’ HealthWatch.
Salt & Straw began as a small artisanal ice cream shop with funky flavor options. Now, there are more than 40 locations, with offerings like “Peach Jam Miso Blondies” or “Melon and Prosciutto.”