ReportWire

Tag: Food/Drink

  • Gordon Ramsay slams ‘stupid’ Ozempic-inspired restaurant menu trend

    [ad_1]

    NEWYou can now listen to Fox News articles!

    As Ozempic and Mounjaro reshape eating habits, some restaurants are adapting — and Gordon Ramsay isn’t impressed.

    The celebrity chef and star of Fox’s “Next Level Chef” said he thinks the new trend of GLP-1-inspired menus at restaurants is “stupid.”

    “If I ever hear that word again, the ‘Mounjaro menu,’ I will [expletive] flip my lid,” Ramsay told Tasting Table.

    OZEMPIC BOOM COLLIDES WITH AMERICA’S EATING HABITS AS RESTAURANTS SHRINK PORTIONS

    “I’ve never heard anything so embarrassing in all my [expletive] life that chefs are now getting organized with smaller tasting menus to support the weight-loss jab. I’ve never heard anything so stupid in all my life.”

    Ramsay said dining out is meant to be “a celebration.”

    Celebrity chef Gordon Ramsay recently said GLP-1-inspired restaurant menus are “stupid.” (Pablo Cuadra/Getty Images)

    “It’s a reconnection. It’s a moment of no politics. It’s a moment of neutral ground, having fun, catching up and enjoying,” Ramsay added. 

    “To supplement those menus with tasting menus that are Mounjaro kitted out for small portions, I find it embarrassing.”

    Fox News Digital reached out to the Washington, D.C.-based National Restaurant Association for comment.

    FAST FOOD GOES GLP-1: SHAKE SHACK JOINS PROTEIN CRAZE WITH NEW OZEMPIC-FRIENDLY MENU

    Recent research suggests that when GLP-1 users go out to eat, they aren’t abandoning restaurants altogether — they’re ordering differently.

    A January study from Chicago-based research company Circana found that GLP-1 users decreased the average number of items ordered per visit by just 1%, while favoring main dishes over sides.

    Young friends having fun eating brunch at healthy food restaurant, salads, veggie burgers, fried eggs and smoothies and juices seen on table.

    Some restaurants and fast-food chains are catering to GLP-1 users with menus offering smaller portions. (iStock)

    The research also showed growing demand for vegetables, fruit and nutrient-dense foods.

    That’s prompted many restaurants and fast-food chains to adapt, offering smaller portions targeting the GLP-1 consumer.

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    Minnesota-based chef Andrew Zimmern told Fox News Digital last year that restaurants should be offering “more affordable menus with smaller portions of meat or animal protein as the centerpiece of the plate, so that more people can engage in restaurant culture.”

    Ramsay also railed on some other recent restaurant trends, including smashed avocado.

    “Foams … look like your cat’s puked up on it.”

    “Do you have any idea how many ways you can make a delicious avocado?” Ramsay told Tasting Table.

    CLICK HERE FOR MORE LIFESTYLE STORIES

    “I had an avocado soup in Oaxaca a couple of months back, a beautiful chilled avocado soup with queso fresco and finished with a beautiful little pickled habanero, and it was exceptional. But if I still see this word ‘smashed avocado,’ honestly, it frustrates the hell out of me.”

    Gordon Ramsay smiles while sitting on a couch during a recording of "The Jennifer Hudson Show."

    Ramsay also revealed some of his other restaurant pet peeves. (Michael Yarish/WBTV via Getty Images)

    His other pet peeve, Ramsay revealed, is foam.

    CLICK HERE TO DOWNLOAD THE FOX NEWS APP

    “Foams are for shaving, right?” he said. 

    “Foams have a 30-second window. After that, on the plate, they look like your cat’s puked up on it.”

    Fox News Digital reached out to Ramsay’s representatives for additional comment.

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    Fox News Digital’s Deirdre Bardolf contributed reporting. 

    [ad_2]

    Source link

  • Cake & Joe’s third cafe opens this week in Center City

    [ad_1]

    Cake and Joe will open a new cafe in Center City at 1735 Market St. on Feb. 18. The first 100 will get free individual cakes. Owners Sarah Qi and Trista Tang opened their first shop in Pennsport in 2020, followed by a second cafe in Fishtown in 2022.

    [ad_2]

    Michael Tanenbaum

    Source link

  • Recipes: Make these dishes for a delicious and healthy Ramadan

    [ad_1]

    For Ramadan, the monthlong Muslim holiday of fasting which begins this year on Tuesday evening, Feb. 17, families and friends gather for festive dinners to break the fast.

    Tahini, sesame seed paste, is a nutritional powerhouse that’s well suited for Ramadan dishes. Popular in Middle Eastern cooking, its flavor profile — nutty, slightly bitter and creamy —makes it versatile in the kitchen. Most tahini dishes are savory appetizers but tahini is also used in sweet specialties like halva. Thus it is useful for iftar, the sunset meal, and for suhoor, the pre-dawn meal eaten before the day’s fasting.

    While meat is a traditional staple for iftar, appetizers are often plant-based. Made with vegetables and grains, their fiber promotes satiety, enabling people to eat less meat.  Because tahini is rich in heart-healthy monounsaturated fats and protein, it provides an energy boost and helps people feel full for longer.

    Basic tahini sauce, made of tahini paste mixed with lemon juice, garlic and water, is a luscious-textured sauce often served with grilled vegetables, salads, fish and falafel, and can replace cream in dressings and dips. Like natural peanut butter, tahini should be stirred before being used.

    Tahini’s bitterness balances the intense sweetness of dates, the traditional Ramadan break-the-fast food; stuffing dates with tahini is a Ramadan treat. A popular breakfast spread is tahini mixed with date molasses; in Istanbul, some call such a spread “Turkish Nutella” or “liquid halva”.

    Quinoa patties are served with chanterelles and topped with tahini sauce. (Photo by Yakir Levy)

    Quinoa Patties with Chanterelles and Tahini Sauce

    Quinoa patties become an elegant dish when dressed up with tahini sauce and exotic mushrooms. You can substitute shiitakes or oyster mushrooms for the chanterelles.

    Yield: 3 or 4 servings

    INGREDIENTS

    Tahini sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • Salt to taste

    Quinoa patties and chanterelles:

    • 3 tablespoons extra virgin olive oil
    • One 1.1-pound (500-gram) roll of cooked quinoa, cut in 6 to 8 slices
    • Salt and freshly ground pepper
    • 1/2 pound fresh chanterelles
    • 1 garlic clove, minced
    • Red pepper flakes to taste

    DIRECTIONS

    1. Tahini sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Add more lemon juice or water to adjust consistency and taste.

    2. Quinoa patties: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Season quinoa slices with salt and pepper; add to pan. Sear quinoa slices on both sides until golden brown. Remove from pan.

    3. Chanterelles: Add remaining tablespoon olive oil to pan and heat over medium-high heat. Add mushrooms; cook for 8 minutes or until browned. Add garlic, salt, pepper and pepper flakes and cook about 1 minute.

    4. Serve quinoa patties with chanterelles and tahini sauce.

    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)
    A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)

    Pepper-Swirled Tahini with Roasted Vegetables

    Greek yogurt makes tahini creamier and a good counterpoint for the pepper sauce.

    Yield: 4 servings

    INGREDIENTS

    Tahini yogurt sauce:

    • 1 small garlic clove, minced
    • 3 tablespoons tahini paste, stirred before measuring
    • 1 to 2 tablespoons lemon juice
    • 1 to 2 tablespoons water
    • 1/2 cup Greek yogurt
    • Salt to taste
    • 2 pounds vegetables, such as whole Anaheim or jalapeño peppers, medium-wide strips of sweet peppers, sliced Chinese eggplants, sliced zucchini, half slices sweet onions, halved cremini mushrooms
    • 2 tablespoons extra virgin olive oil, or to taste
    • Salt, freshly ground pepper and Aleppo or other semi-hot red pepper to taste
    • 1/2 cup thick salsa such as taqueria-style salsa

    DIRECTIONS

    1. Tahini yogurt sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Transfer to a bowl. Stir in yogurt. Add more lemon juice or water to adjust consistency and taste.

    2. Heat oven or air fryer toaster oven to 400 degrees. In a bowl toss vegetables with enough olive oil to moisten them. Sprinkle with salt, black and red pepper; toss to combine.

    3. Spread vegetables on a baking sheet (lined with parchment paper or foil if desired). Roast for 10 minutes. Turn over; drizzle with more olive oil if needed. Roast for 10 to 15 more minutes or until tender. (They roast faster in an air fryer toaster oven or convection oven than in a standard oven.)

    4. Put whole peppers in a bowl, cover and let stand for 10 minutes. Peel when cool enough to handle. Remove caps;  scrape out pepper seeds.

    5. Arrange vegetables on a plate. Set a bowl of salsa in center of plate. Spoon tahini yogurt sauce onto salsa’s center. With a knife, swirl tahini sauce gently into salsa.

    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)
    Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)

    Red Pepper Baba Ghanoush

    Chinese eggplants roast quickly and are easy to turn into a creamy red pepper dip. Just add tahini sauce, roasted peppers from a jar, and labneh — strained yogurt that is almost as thick as cheese.

    Yield: 3 or 4 servings

    INGREDIENTS

    • 1 1/2 pounds Chinese eggplants
    • 2 large garlic cloves, minced
    • 3 to 4 tablespoons tahini paste (stirred before measuring)
    • 1 to 2 tablespoons strained fresh lemon juice
    • 1 to 2 tablespoons water
    • 2 fire-roasted peppers (from a jar)
    • 2 to 4 tablespoons labneh (or Greek yogurt)
    • Salt and freshly ground black pepper
    • Extra virgin olive oil (for drizzling)
    • 2 teaspoons chopped Italian parsley (garnish)

    DIRECTIONS

    1. Preheat broiler or Roast function of air fryer toaster oven (convection oven). Prick each eggplant 3 or 4 times with a sharp knife.

    2. Broil or roast eggplants, turning a few times, until very tender when pressed on neck end, about 15 to 20 minutes. Remove eggplants; let stand until cool enough to handle.

    3. Cut off eggplant caps. Halve eggplants lengthwise. Scoop out eggplant pulp. Chop pulp with a knife.

    4. Make red pepper tahini sauce by blending minced garlic, tahini paste, 1 tablespoon lemon juice and 1 tablespoon water in a food processor. Add roasted peppers and blend until smooth.

    5. Add labneh and pulse until blended. Add chopped eggplant pulp; pulse just until mixture is blended. Gradually add more water or lemon juice if needed. Season with salt and pepper.

    6. Spread on a serving plate or on bread. Serve drizzled with olive oil and sprinkled with parsley.

    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)
    Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)

    Persimmon Cake with Halva Glaze

    In this cake’s glaze a touch of tahini balances the sweetness of the powdered sugar. Use soft persimmons for the puree; slice firm persimmons for garnish.

    Yield: 2 small cakes (32 small portions)

    INGREDIENTS

    Persimmon cake:

    • 2 cups all purpose flour (260 grams)
    • 1 teaspoon ground cinnamon
    • 3 teaspoons baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter (4 ounces or 110 grams), room temperature
    • 1 1/3 cups granulated sugar (240 grams)
    • 2 large eggs, beaten
    • 1/2 teaspoon vanilla extract
    • 2 1/2 cups persimmon puree (4 or 5 persimmons)
    • 1 cup dried cranberries
    • 2/3 cup red walnuts, chopped

    Persimmon halva glaze:

    • 2 cups powdered sugar
    • 4 teaspoons lemon juice
    • 4 tablespoons persimmon puree
    • 2 teaspoons tahini paste (stirred before measuring), or to taste

    Garnish:

    • About 1/3 cup chopped pistachios
    • Slices of small firm persimmons

    DIRECTIONS

    1. Cake: Heat oven to 350 degrees. Line two 7 1/2-inch square pans with foil. Butter foil.

    2. Mix flour, cinnamon, baking soda and salt.

    3. With a stand mixer, beat butter until smooth; add sugar and beat until smooth. Add eggs; beat until well blended. Add vanilla; beat until blended.

    4. Add half of dry ingredient mixture to butter mixture; stir until blended. Stir in persimmon puree, followed by remaining dry ingredient mixture. Stir until blended. Stir in dried cranberries and walnuts.

    5. Spoon batter into pans. Smooth tops. Bake until a toothpick inserted in center of each cake comes out clean, about 25 to 30 minutes.

    6. Cool cake in pans on racks for 10 minutes. Turn out onto cake racks. Let cool completely.

    7. Glaze: Whisk half of powdered sugar with the lemon juice until blended. Whisk in remaining powdered sugar. Add persimmon puree and whisk until blended. Whisk in tahini.

    8. Spread glaze in thin layer over cakes. Sprinkle with pistachios. Let stand several hours or refrigerate overnight until glaze sets.

    9. Cut cake in pieces and put on a serving plate. Surround with persimmon slices.

    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain's latest book, "The Power Five: Essential Foods for Optimum Health." (Photo by Yakir Levy)
    This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health.” (Photo by Yakir Levy)

    Mushroom Tahini Toast

    For this appetizer inspired by a recipe from Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health,” you spread toast with pure tahini paste, then top it with sauteed mushrooms.

    Yield: 4 or 5 servings

    INGREDIENTS

    • 1 pound exotic mushrooms, such as shiitake, oyster or maitake
    • 1/2 teaspoon Turkish pepper flakes, Aleppo pepper or other pepper flakes
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1 teaspoon fresh thyme leaves, chopped
    • Salt to taste
    • 1 cup dry white wine
    • 3 tablespoons tahini paste
    • 4 or 5 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

    DIRECTIONS

    1. Coarsely chop mushrooms; add to a bowl with pepper flakes and oil. Toss to coat mushrooms.

    2. Cook mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Add garlic, shallot, thyme and salt. Sauté for 4 minutes or until shallot is soft. Stir in wine; cook until evaporated. If mixture is too dry, add 1 to 2 tablespoons water.

    3. Spread tahini on toast. Spoon mushrooms over toast, sprinkle with salt, and serve.

    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)
    Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)

    Roasted Eggplant Salad with Tangerine Tahini

    Adding sweet tangerine juice to tahini sauce might seem surprising but tahini eggplant drizzled with silan (date syrup) is popular in Israeli restaurants. Our dish isn’t sweet. Tangerine zest, lemon juice, minced garlic, salt and red pepper powder balance the flavor.

    Yield: 2 or 3 servings

    INGREDIENTS

    Tangerine tahini sauce:

    • 1/2 teaspoon minced garlic
    • 1 tablespoon fresh lemon juice, or to taste
    • 2 to 3 tablespoons tangerine juice
    • 1/4 cup plus 2 tablespoons tahini, stirred before measuring
    • Pinch of salt, or to taste
    • 1 tablespoon cold water (optional), more if needed
    • 1/2 teaspoon grated tangerine zest, or more to taste

    Roasted Eggplant and Salad:

    • 1 Chinese eggplant (about 9-10 ounces), sliced diagonally 3/8 to 1/2 inch thick
    • 2 tablespoons plus 1 teaspoon extra virgin olive oil
    • Salt, freshly ground pepper and hot red pepper powder to taste
    • 5 romaine or other lettuce leaves, cut in bite size pieces
    • 1 teaspoon lemon juice
    • 1 tangerine, cut in rounds, then in half slices
    • Walnuts, preferably red (garnish)

    DIRECTIONS

    1. Tangerine tahini sauce: In a medium bowl mix garlic, lemon juice and tangerine juice. Stir in tahini paste. Keep stirring until sauce is smooth and thick but still pourable. Add more tangerine juice or water, 1 teaspoon at a time, to adjust consistency and taste. Stir in tangerine zest. (You will have extra sauce to enjoy for 2 days.)

    2. Preheat oven to 400 degrees. If you like, line a roasting pan with foil. Set eggplant slices in pan. Brush them with about 1 tablespoon olive oil; sprinkle with salt and black and red pepper. Turn them over; repeat brushing with olive oil and sprinkling seasonings. Roast for 17 to 25 minutes (or 15 minutes using the Roast function of an air fryer toaster oven), turning them once, or until tender to your taste.

    3. Make a bed of chopped lettuce; drizzle with light dressing made by whisking 1 teaspoon olive oil with 1 teaspoon lemon juice and a pinch of salt. Set eggplant slices on lettuce and spoon tangerine tahini sauce over them. Garnish with tangerine pieces and walnuts.

    Faye Levy is the author of “Feast from the Mideast.”

    [ad_2]

    Faye Levy, Yakir Levy

    Source link

  • Kowloon is planning to open new location at Revere Beach

    [ad_1]

    [This story first appeared on Boston Restaurant Talk.]

    It looks like one of the region’s best-known restaurants is expanding to a location by the water.

    According to an Instagram post from The Phantom Gourmet along with an earlier note from Bob Upton of RevereBeach.com, Kowloon in Saugus is planning to open a new location at Revere Beach, with this being confirmed directly by the PG (via a message) that it will indeed be happening. The exact location and an opening date have not yet been given.

    The mayor’s office confirmed the news on Wednesday afternoon.

    A spokesperson for the Kowloon also confirmed that Kowloon will be opening on Revere Beach this spring “in a new Kowloon Tiki on the Beach brand.” Additional details are expected to be released soon.

    Kowloon, an iconic Chinese restaurant that dates back to 1950 when it was first established as The Mandarin House, has been in the news because of the planned redevelopment of its property on Route 1, which plans to include two mixed-use buildings, one of which would have a smaller version of Kowloon.

    The website for Kowloon can be found at https://www.kowloonrestaurant.com/

    (Follow Marc on Bluesky at @marchurboston.bsky.social)


    [A related post from our sister site (Boston’s Hidden Restaurants): List of Restaurant Closings and Openings in the Boston Area]


    Please help keep Boston Restaurant Talk and Boston’s Hidden Restaurants going by making a one-time contribution or via a monthly subscription. Thanks! (Donations are non-deductible.)

    [ad_2]

    Boston Restaurant Talk

    Source link

  • Center City Restaurant Week brings $45 prix fixe dinners this month

    [ad_1]

    January 05, 2026

    The winter dining event runs Jan. 18–31 with multi-course menus at restaurants across Center City.

    [ad_2]

    PhillyVoice Media Events

    Source link

  • America’s strangest food obsessions of 2025 alarmed experts and took over social media

    [ad_1]

    NEWYou can now listen to Fox News articles!

    From luxury produce selling for nearly $20 apiece to babies gnawing on ribeye steaks, food and drink extremes in 2025 reflected American culture in unique ways. 

    Viral videos, social media challenges and wellness-driven experiments pushed boundaries in grocery aisles, with coffee cups and even for high chairs. 

    The global protein supplement market surged to as much as $30 billion in 2025, according to some industry analyses, with no signs of slowing as consumers chase perceived health and wellness benefits.

    PROTEIN-PACKED COMFORT FOOD ROCKED 2025, GOOGLE’S TOP 10 VIRAL RECIPES REVEAL

    Whether driven by indulgence, health fads or shock value, these six trends reported by Fox News Digital stood out as some of the strangest and most talked-about bites and beverages of the year.

    Check these out.

    Protein-packed foods and drinks surged in popularity in 2025. (iStock)

    1. $20 strawberries

    A Los Angeles grocery store stunned shoppers by selling a single strawberry for $19.99. 

    Imported from Japan, the Elly Amai strawberry is packaged in its own display case. Influencers praised its flavor, while critics dismissed the price as a “social experiment.” 

    GAS STATION SPIN ON CLASSIC ITALIAN DESSERT GOES VIRAL: ‘ROAD TRIP LUXURY’

    Some joked that it was “still cheaper than eggs,” a nod to another wild trend of 2025. Soaring egg prices at one point topped $8 a dozen, driven by disease-related supply disruptions and broader food inflation.

    Gourmet elly amai strawberries in a wooden a box

    Luxury Japanese strawberries drew both praise and backlash after selling for nearly $20 each.  (Elly Amai)

    2. ‘Carnivore babies’

    The controversial “carnivore baby” trend took off on social media, with some parents feeding infants butter, bone broth, sardines and even ribeye steak instead of traditional baby food. 

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    While some doctors called the approach ancestral and nutrient-dense, many pediatric experts warned that cutting out fruits and vegetables could pose serious health risks for developing children.

    Baby boy eating chicken leg, smiling in high chair in kitchen

    Infants have been fed butter, bone broth and steak — sparking controversy among pediatric experts. (iStock)

    3. Luxury water

    At upscale restaurants, water became the new wine, with curated water menus offering sommelier guidance on mineral content, acidity and mouthfeel. Bottles have been priced from $11 to as much as $95. 

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    Driven in part by wellness trends and Gen Zers drinking less alcohol, the booming “fine water” movement sparked both fascination and ridicule as diners debated whether luxury water represented refined indulgence or was simply pretentious.

    4. Protein preoccupations

    The protein obsession continued throughout 2025, spilling far beyond shakes and bars into everyday foods and drinks. 

    Viral trends promoted protein lattes, clear protein drinks and even Parmesan cheese wedges as cleaner whole-food alternatives to bars and powders, even as dietitians cautioned the craze is often driven by marketing and is easy to take too far.

    Young woman holding a piece of Parmesan cheese at the main square in Parma town in Italy with chunk in her mouth as she smiles, looking up.

    Some say eating Parmesan cheese wedges has been taken too far. (iStock)

    5. Butter-dipped ice cream

    The Connecticut-based Stew Leonard’s grocery store ignited social media debate after unveiling butter-dipped vanilla soft-serve cones, coating ice cream in melted butter for a crunchy, salty shell. 

    CLICK HERE FOR MORE LIFESTYLE STORIES

    Some viewers were horrified while others were intrigued. Many admitted they were curious to try it. 

    Store officials described the treat as “addictive” and “totally decadent.”

    Gif of ice cream in butter

    Stew Leonard’s coats a cone of vanilla soft-serve ice cream in “real butter.” (Stew Leonard’s)

    6. ‘BeanTok’

    “BeanTok” gained traction as TikTok users claimed that eating about two cups of beans a day improved digestion, mood and appetite control. 

    Experts said the trend’s benefits are largely driven by fiber and resistant starch, which support gut health, blood sugar regulation and feelings of fullness. 

    CLICK HERE TO DOWNLOAD THE FOX NEWS APP

    The craze reflects a broader resurgence of interest in fiber, as consumers look for food-based ways to naturally improve digestion and metabolic health.

    Fox News Digital’s Andrea Margolis, Khloe Quill and Angelica Stabile contributed reporting.

    [ad_2]

    Source link

  • Garlic extract rivals traditional mouthwash for dental hygiene in surprising new review

    [ad_1]

    NEWYou can now listen to Fox News articles!

    A new review from the University of Sharjah suggests that mouthwash made with garlic extract may fight germs as effectively as chlorhexidine, a widely used antiseptic in dental care.

    Chlorhexidine, a common ingredient in mouthwash, is often considered the gold standard for reducing bacteria, but it can come with its own drawbacks. The researchers wanted to see whether garlic, long known for antimicrobial properties, could offer a natural alternative.

    “Chlorhexidine… is associated with side effects and concerns over antimicrobial resistance,” the authors explained in a press release.

    “Garlic, known for natural antimicrobial properties, has emerged as a potential alternative,” the review notes.

    TREATING GUM DISEASE COULD REDUCE RISK OF HEART ATTACKS AND STROKES, STUDY SUGGESTS

    Garlic has natural antimicrobial properties, prompting researchers to examine how it holds up against current mouthwash ingredients. (iStock)

    To explore this, the team searched six scientific databases. They began with 389 studies, but after applying strict criteria, only five clinical trials qualified for inclusion in their reviews.

    These studies compared garlic extract mouthwash with chlorhexidine, and the authors used a standardized framework to structure their questions and measures.

    Man pouring antiseptic mouthwash.

    Chlorhexidine is a common ingredient in antibacterial mouthwash. (iStock)

    The results suggested that higher-concentration garlic mouthwash showed antimicrobial effects similar to chlorhexidine.

    The review explains that the “effectiveness varied based on mouthwash concentration and duration of application, contributing to differences in outcomes.”

    FRUIT-BASED INGREDIENT MAY HELP FIGHT GUM DISEASE NATURALLY, SCIENTISTS DISCOVER

    “Some studies favored chlorhexidine for maintaining higher plaque/salivary pH,” it continued, “while others reported garlic extract to be more effective at certain concentrations.” 

    Overall, the evidence points to garlic having meaningful antimicrobial activity in the mouth.

    “However, garlic mouthwash may cause greater discomfort,” the review notes.

    Closeup smiling woman face hold and smelling head, clove of garlic and greenery on table in kitchen.

    In some of the studies reviewed, garlic extract appeared to be more effective than mouthwash at certain concentrations. (iStock)

    Garlic mouthwash was linked to a burning sensation and an unpleasant flavor, which could affect how willing people are to use it regularly.

    CLICK HERE TO DOWNLOAD THE FOX NEWS APP

    Important to note is that only a few clinical trials were available, despite a large initial pool of research.

    Additionally, the studies that met the criteria used different garlic concentrations, different dosing schedules, and different measures of success, which made direct comparisons difficult.

    “However, garlic mouthwash may cause greater discomfort.”

    CLICK HERE FOR MORE LIFESTYLE STORIES

    Much of the broader research on garlic extract remains laboratory-based rather than clinical, so there is still limited evidence from real-world use in humans.

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    Because of these constraints, the authors emphasize that larger, carefully designed clinical trials are needed before garlic extract mouthwash can be considered a reliable alternative to chlorhexidine. 

    Longer study periods would also help determine whether the early signs of effectiveness hold up over time.

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    The findings were published in the Journal of Herbal Medicine. 

    [ad_2]

    Source link

  • How restaurant reservation platform OpenTable tracks customer dining habits

    [ad_1]

    NEWYou can now listen to Fox News articles!

    Maybe you order sparkling water, start every meal with an appetizer or prefer dining right when the restaurant opens. You might not track these habits. OpenTable might.

    Some restaurants are now seeing new AI-assisted tags about diners when they book a table. These tags can note drink patterns, spending levels, review habits and last-minute cancellations.

    These insights surfaced after Kat Menter, a host at a Michelin-starred restaurant who posts about food under the name Eating Out Austin, spotted the new “AI-assisted” tags at work. She shared a look at the system in a TikTok video that quickly caught attention. Media outlets then confirmed the test with additional restaurants.

    Sign up for my FREE CyberGuy Report 
    Get my best tech tips, urgent security alerts and exclusive deals delivered straight to your inbox. Plus, you’ll get instant access to my Ultimate Scam Survival Guide — free when you join my CYBERGUY.COM newsletter.

    WOULD YOU EAT AT A RESTAURANT RUN BY AI?

    The AI tags pull from reservation and POS data to highlight patterns like drink choices, spending ranges and dining habits across visits. (Jeffrey Greenberg/UCG/Universal Images Group via Getty Images)

    How OpenTable gathers this information

    OpenTable integrates with POS (Point of Sale) platforms such as Toast or Epos. These systems handle orders, payments and timing during a meal. When your contact details match your OpenTable account, the platform can connect your visit to your profile.

    This can include arrival time, general order details, time spent and bill totals. Reporting shows that these items help OpenTable generate AI summaries of non-identifiable guest data when the restaurant uses a supported POS system and has enabled data sharing. You do not need to book through OpenTable for this to happen. You only need an account and matching contact information.

    Some users who pulled their data through OpenTable’s privacy request form saw very limited information. Basic contact details and a list of past reservations were the main items. That suggests the insight level depends on which restaurants use POS integrations and how long they have used them.

    Why restaurants want these insights

    Restaurants have tracked guest preferences for years. Staff may note favorite dishes or preferred seating. They may watch for frequent lateness or recurring celebrations. This helps them shape a smooth visit.

    OpenTable’s AI-summarized guest insights aim to offer a simplified version of these notes. They highlight drink categories, spending ranges or behavior patterns. However, Menter notes the tags can be off base. A single business dinner can mark someone as a high spender. Eating with friends who order cocktails can make a person look like a cocktail lover. Because of this, Menter treats the tags as loose suggestions rather than reliable signals.

    THAT’S NOT A HUMAN TALKING TO YOU IN THE FAST FOOD DRIVE-THRU

    How the AI works

    OpenTable says the AI does not process personal guest data. Instead, it is employed for high-level classification and categorization of large, anonymized data sets. For instance, the AI analyzes various point-of-sale descriptions (like “glass of cabernet”) to consistently categorize them as “red wine,” “white wine,” etc., without ever interacting with specific guest profiles.

    The platform says these insights can help staff suggest dishes or set a relaxed pace. OpenTable also says the use of POS information depends on the privacy settings you choose, and you can review, adjust or opt out of data sharing at any time. Still, the privacy policy uses broad terms like dining preferences.

    Waiter in uniform setting table at restaurant, placing glasses on table with flowers in the center.

    A TikTok video from a Michelin-starred restaurant host first revealed the AI-assisted diner tags now being tested in OpenTable’s Pro tools. (iStock)

    “Guest insights are the engine of personalization, allowing restaurants to optimize their service and deliver the kind of thoughtful hospitality that both benefits the business and offers a special experience for the diner,” an OpenTable representative told CyberGuy. “These insights come from a mix of sources — including OpenTable, our restaurant partners, and POS partners — and are limited to non-confidential information.”

    “They might help a server suggest a dish you’ll love or recognize that you prefer a more relaxed dining pace,” the representative said. “We also share these insights across our network so restaurants can learn and improve the hospitality experience for everyone, not just individual guests. You’re in charge of what data you share. Through your OpenTable preferences and settings, you can review, adjust, or opt out of data sharing at any time. What we share with restaurants is guided by the choices you’ve made in your privacy preferences.”

    What data gets shared and how to limit it

    If a diner is opted in, OpenTable shares your name, contact details, party size and special requests with the restaurant you book. The company also confirms that participating restaurants share POS data with OpenTable. This can include items ordered, bill totals and how long you stayed. OpenTable then turns this into aggregated insights.

    RESTAURANT INSIDERS SHARE THE SECRETS OF SNAGGING HARD-TO-GET RESERVATIONS

    OpenTable reportedly shares insights across its broader restaurant network. This applies only where enabled and only for restaurants on the OpenTable Pro plan, and is a feature in Beta.

    How to turn off the “Point of sale information” toggle 

    If you want more privacy, you can turn off the “Point of sale information” setting:

    • Log in to your OpenTable account
    • Tap on your profile in the upper right corner
    • Click Account settings 
    • Tap Communications
    • Scroll down and toggle off Allow OpenTable to use Point of Sale information
    • Click Save 

    This stops your order history from contributing to future insights.

    What this means to you

    Your dining habits may move with you when you dine at restaurants that use OpenTable Pro.

    This awareness helps you understand what your apps track. It also gives you the chance to adjust your privacy settings so you stay in control of your information.

    Take my quiz: How safe is your online security?

    Think your devices and data are truly protected? Take this quick quiz to see where your digital habits stand. From passwords to Wi-Fi settings, you’ll get a personalized breakdown of what you’re doing right and what needs improvement. Take my Quiz here: Cyberguy.com 

    People dining at a restaurant on the water.

    Diners can limit how much data contributes to these insights by turning off OpenTable’s point-of-sale sharing setting in their account. (Education Images/Universal Images Group via Getty Images)

    BE ON HIGH ALERT IF YOU USE THIS POPULAR RESERVATION APP

    Kurt’s key takeaways

    Dining out should feel simple, yet today’s tech adds a new layer to the experience. These AI-assisted tags give restaurants extra insight, but they also remind you how much of your behavior gets logged behind the scenes. By checking your privacy settings and turning off POS data sharing, you keep more control over what follows you from one meal to the next. Staying aware makes a big difference. It helps you enjoy your night out without wondering who’s tracking your habits or how your data might appear on a screen. With a few quick choices, you can shape what restaurants see and keep your preferences truly personal.

    Would you change how you dine out if you knew your ordering habits might follow you to restaurants you have never visited? Let us know by writing to us at Cyberguy.com.

    CLICK HERE TO DOWNLOAD THE FOX NEWS APP

    Sign up for my FREE CyberGuy Report 
    Get my best tech tips, urgent security alerts and exclusive deals delivered straight to your inbox. Plus, you’ll get instant access to my Ultimate Scam Survival Guide — free when you join my CYBERGUY.COM newsletter

    Copyright 2025 CyberGuy.com. All rights reserved.  

    [ad_2]

    Source link

  • Three Philly restaurants earn stars in Michelin Guide’s first review of the city’s dining scene

    [ad_1]

    • Her Place Supper Club (1740 Sansom St., Rittenhouse): Before opening My Loup, Amanda Shulman created Her Place Supper Club in 2021 after working at a few Vetri restaurants and Momofoku Ko. The restaurant began as a pop-up supper club, so the menu changes frequently, although it tends to lean French and Italian. Michelin said Her Place Supper Club was “accomplished and beautifully balanced.”  

    Friday Saturday SundayFriday Saturday SundayJon Tuleya/PhillyVoice

    Friday Saturday Sunday, located at 261 S. 21st St. in Rittenhouse, earned one Michelin star, with the reviewers saying ‘expect an atmosphere as spirited and enjoyable as the food on the menu.’

    • Friday Saturday Sunday (261 S. 21st St., Rittenhouse): The Center City spot serves contemporary American cuisine and won a James Beard award in 2023. It was included on the 50 Best brand’s North America’s 50 Best Restaurants, and the establishment’s head bartender Paul MacDonald was recently named one of Wine Enthusiast’s Future 40 Tastemakers. Michelin said “expect an atmosphere as spirited and enjoyable as the food on the menu.”

    Owners Chad and Hanna Williams said it was an unexpected honor. 

    “We were terrified,” Chad Williams said. “Everybody said, ‘Oh, you’re gonna get it. You’re gonna get it.’ And we were a mess. … We’re just happy to get the recognition, and it kind of puts a little more fire under us.”

    Hanna Williams added: “You work your whole life for it so it’s incredible when it happens.”

    Provenance BazikProvenance BazikMichaela Althouse/PhillyVoice

    Provenance chef Nicholas Bazik, center, stands on stage to accept the honor of his restaurant earning a Michelin star.

    • Provenance (408 S. 2nd St., Society Hill): The 25-seat restaurant inside an old rowhome merges French cuisine with a bit of Korean flavors in a seafood-heavy tasting menu. In September, Bon Appétit included it in its roundup of the 20 best new restaurants in the country. Michelin said its “high-stakes performance is defined by precision, harmony and of course based on Korean and French influences.”

    “We’ve only been open for a year and so this is quite amazing,” Bazik said. “We’ve worked really hard, and we’re just really happy to be part of the conversation and to be extended beyond that is just incredible.”

    Bib Gourmand awards

    The star awards tend to favor fine-dining restaurants, which come at a high cost to consumers. But in 1997, the Bib Gourmand award was introduced for eateries with meals at a relatively reasonable price. Price limits vary by region based on the cost of living. Michelin said that Bib Gourmand awardees often offer simpler dishes that are easy-to-eat and easily recognizable, and that they will “also leave you with a sense of satisfaction, at having eaten so well at such a reasonable price.” 

    Here are the Philly restaurants that were awarded a Bib Gourmand:

    • Angelo’s (736 S. 9th St.)

    • Dalessandro’s (600 Wendover St.)

    • Del Rossi’s (538 N. 4th St.)

    • Dizengoff (1625 Sansom St.)

    • El Chingon (1524 S. 10th St.)

    • Fiorella (817 Christian St.)

    • 4th Street Deli (700 S 4th St.)

    • Pizzeria Beddia (1313 N. Lee St.)

    • Royal Sushi & Izakaya (780 S. 2nd St.)

    • Sally (2229 Spruce St.)

    The Green Star

    Pietramala, a vegan spot at 614 N. 2nd St. in Northern Liberties, was awarded a Green Star, which recognizes restaurants with sustainable practices that source ingredients from eco-friendly suppliers and reduce wasteful materials in their kitchens.  

    Ian Graye of Pietramala,Ian Graye of Pietramala,Michaela Althouse/PhillyVoice

    Chef Ian Graye of Pietramala was awarded a Michelin Green Star for his restaurant’s dedication to sustainability.

    [ad_2]

    Michaela Althouse

    Source link

  • Renton Salvation Army needs Thanksgiving food donations, says SNAP benefits still delayed for some

    [ad_1]

    The Salvation Army is stepping up the battle against food insecurity in the western Washington region

    What they’re saying:

    The organization says local food pantries need help in restocking their supplies heading into the holiday season.   

    Leaders at the Renton Salvation Army location at 206 S. Tobin say the food has flown off the shelves in recent weeks, when families experienced a gap in SNAP benefits.  

    They say they are running low on some food items with less than two weeks to go until Thanksgiving.   

    “We filled up our freezer with turkeys,” said Captain James Parks at the Salvation Army Hope Market in Renton. “We’ll allow them to shop at our Thanksgiving wall. They can choose some of the items they want.”

    James says the food bank is a “client choice pantry” that allows people to pick up what they need for their families.  

    He says they are getting ready to distribute food for the upcoming holiday weekend. Seasonal donations, like boxes of stuffing and canned yams, are shown on the “Thanksgiving Wall”, pictured below.

    Because there is so much uncertainty surrounding SNAP benefits due to the government shutdown, James says the need is greater than ever. 

    “It is very difficult to keep the shelves full already,” said James. “The past Monday, we saw there were many new clients coming in. Not only were they new clients, but some were clients we hadn’t seen in 3–4 years.”

    Instead of around 150 people coming through the pantry daily, James says the number of clients has gone up to around 200 a day.  He says that’s a 30% increase, and he feels it hasn’t slowed down. 

    “We haven’t seen people receiving their benefits yet. There are still people who are coming who are scared because there are delays in the benefits.”

     He says businesses are feeling pressure too, with the economy putting a damper on the number of rescue donations coming from partners as well. 

      “All these are rescue items,” he said, pointing to some baked goods. “The grocery stores are already tightening their belts, you know, purchasing less, which means there is less waste.”

    James is putting out a call to the community for help.  He says people can donate online at this link, or by dropping off goods in person in Renton.  Soup, canned chicken and tuna and canned fruit are the most needed items at that pantry. 

    “Anybody who would like to drive by and drop those off would really be blessed,” he said.  

    James says the Salvation Army’s Red Kettle campaign has also kicked off for the holiday season and that will, in part, help to fund food pantries just like the Hope Market in Renton. 

    He says more than 20 Salvation Army pantries and meal programs are operating across the Pacific Northwest.  

    “We want our community to know we are here for them,” said James.  

    He says they hope to hand out 400 turkeys at the Renton pantry along with other fixings before Thanksgiving.  

    MORE NEWS FROM FOX 13 SEATTLE

    WA baby hospitalized with botulism, leading to baby formula recall

    Lenny Wilkens, legendary Seattle SuperSonics player and coach, dies at 88

    Seattle to update street parking rates again — see what’s going up

    Rad Power Bikes faces permanent closure at Seattle site

    Seattle’s SODO housing ordinance blocked after Port of Seattle wins lawsuit

    To get the best local news, weather and sports in Seattle for free, sign up for the daily FOX Seattle Newsletter.

    Download the free FOX LOCAL app for mobile in the Apple App Store or Google Play Store for live Seattle news, top stories, weather updates and more local and national news. 

    NewsWashingtonSeattleRentonHolidaysKing CountyFood and DrinkPolitics

    [ad_2]

    Jennifer.Dowling@fox.com (Jennifer Dowling)

    Source link

  • Doritos and Cheetos debut ‘NKD’ options, without artificial colors or flavors

    [ad_1]

    PepsiCo announced on Thursday that its Cheetos and Doritos brands will be offering “colorless” alternatives.

    The company said in a press release that the new snack products will be made without artificial flavors or dyes, dubbing them as “Simply NKD.”

    “No color, no artificial flavors, same intensity — that’s Simply NKD. Doritos and Cheetos are pioneering a snacking revolution, or a renaissance, if you will,” PepsiCo chief marketing officer Hernán Tantardini said in a statement. “We are reinventing our iconic — and most famous — brands to deliver options with the bold flavors fans know and love, now reimagined without any colors or artificial flavors.

    Simply NKD Cheetos and Doritos. (Pepsico)

    The product launch comes amid pressure by federal regulators, including U.S. Health Secretary Robert F. Kennedy Jr., who say the government will phase out petroleum-based synthetic dyes in the nation’s food supply products by the end of next year.

    It also comes amid broader concerns from parents and some scientists that food dyes are harmful to children, a link the Food and Drug Administration says it is monitoring, but hasn’t established.

    PepsiCo made no mention of the upcoming regulation or concerns over food dyes.

    The Doritos and Cheetos snacks will not actually be colorless, according to images released by the company. Instead, their color will be a pale yellow, resembling corn chips.

    Cheetos Flamin’ Hot Crunchy, left, next to new Simply NKD Cheetos Flamin’ Hot Crunchy. Brielle Patton / D3 Studio

    PepsiCo said the Simply NKD products will be available in Doritos Nacho Cheese and Cool Ranch flavors, and Cheetos Puffs and Flamin’ Hot flavors.

    They can be pre-ordered immediately and will be in stores on Dec. 1, according to the company.

    “If we can reinvent Doritos and Cheetos, imagine what’s next,” PepsiCo said.

    [ad_2]

    Matt Lavietes | NBC News

    Source link

  • 7 retro salad dressings that once ruled America’s fridges are making a comeback

    [ad_1]

    NEWYou can now listen to Fox News articles!

    For decades, tangy, creamy and inventive concoctions defined the American salad bowl.

    But in today’s age of avocado-lime ranch and green goddess, many old-school dressings have quietly disappeared from grocery shelves and dinner tables.

    Still, nostalgic home cooks are keeping the classics alive, recreating and sharing their takes and savoring the memories that come with them.

    WHATEVER HAPPENED TO OLIVE LOAF, THE NOSTALGIC 1970S DELI MEAT THAT AMERICA ABANDONED?

    “Catalina tastes like family gossip and the holidays,” one Reddit user joked in a recent r/Old_Recipes thread about the 1960s-era favorite. 

    Another recalled, “Hot bacon dressing — it smelled like feet, but everyone loved it.”

    Once fridge staples, some retro salad dressings are making a nostalgic comeback among home cooks. (Barbara Alper/Getty Images)

    Another said, “Spinach salad with hot bacon dressing was the fancy salad of my childhood. … It seemed so exotic!” 

    Here are seven retro dressings that once ruled America’s fridge door.

    1. Buccaneer dressing

    Trademarked by the Louis Milani Foods Co. in 1954, Buccaneer dressing was marketed as an “exciting dressing [that] adds the touch of adventure to salads, sandwiches [and] hot vegetables,” according to Chowhound. 

    2,000-YEAR-OLD ROMAN RECIPES BROUGHT BACK TO LIFE — HERE’S WHAT THEY ACTUALLY TASTE LIKE

    It was popular through the 1970s, when Louis Milani Foods, now Kent Precision Foods, discontinued it.

    While the exact flavor profile and original recipe seem to have faded with time, enthusiasts recall that its tangy, savory and umami-hinted flavor came from mayo, honey mustard, garlic powder and paprika.

    2. Louis dressing

    Not to be confused with the similarly creamy, pink-hued Thousand Island, Louis dressing packs a zesty punch with Worcestershire sauce, lemon juice, horseradish and hot sauce. 

    Creamy Thousand Island-like salad dressing on greens with tomato, cucumber, carrot.

    Louis dressing looks similar to the pink-hued Thousand Island dressing, shown above. (iStock)

    It is the signature topping for the Pacific Northwest’s classic Crab Louie salad, but its slight spiciness and tang make it a versatile choice for seafood salads.

    SPAGHETTI RECIPE WITH UNEXPECTED HOLIDAY TWIST GOES VIRAL: ‘PARTY FOR YOUR TASTE BUDS’

    Crab Louis dates back to a 1912 recipe in the Portland Council of Jewish Women’s Neighborhood Cookbook. It was accompanied by lettuce and hard-boiled eggs, with early versions appearing on menus in San Francisco as well as Portland, Oregon, and Spokane, Washington, throughout the early 20th century, Chowhound reported.

    3. Mayfair dressing

    A St. Louis, Missouri, creation with origins tied to both the 1904 World’s Fair and the Mayfair Hotel, Mayfair dressing has long puzzled food historians with its conflicting backstory. 

    Caeser salad being plated at dinner table.

    Mayfair dressing — a celery-forward cousin of Caesar, shown above — dates back to the early 20th century. (iStock)

    “There’s a dressing that I’ve only had in St. Louis, called Mayfair dressing, developed for the 1904 World’s Fair,” one Redditor remembered fondly. “It’s like a celery-forward Caesar.”

    The dressing swaps Parmesan for raw celery and onion, giving it a chunky texture with an anchovy-rich base. 

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    “If you like celery, it’s really tasty,” said another commenter. 

    4. Boiled dressing

    Boiled salad dressing, a Southern favorite, was made by cooking eggs, flour, mustard and vinegar over a double boiler to create a sauce somewhere between mayonnaise and hollandaise, according to food news review site The Takeout.

    The sauce delivered a peppery, vinegary flavor that made it a favorite for hearty salads and vegetable dishes. The lack of oil made it an affordable alternative.

    A housewife in the 1950s preparing a salad in kitchen

    Nostalgic salad dressings were staples of family dinners, church potlucks and mid-century kitchens. (FPG/Hulton Archive/Getty Images)

    “Boiled dressing!” one Reddit user commented. “SO amazing. It is in between sweet and savory. … Imagine lemon curd but with mustard and vinegar instead of lemon.”

    5. Sour cream dressing

    Tracing back to Central and Eastern Europe, sour cream dressing is thinned with lemon juice or vinegar, brightened with Dijon mustard and sometimes sweetened with sugar and paprika, for dressings that shine on potato or egg salads.

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    It is a base for many home cooks, who dress it up further with fresh herbs or green onions.

    Woman's hands seen dressing vegetable salad with mayonnaise.

    Mid-century cooks often built their creamy dressings from mayonnaise and sour cream. (iStock)

    6. Tomato-based dressings

    Tomato-based dressings once added a pop of color and tang to mid-century salads, led by Kraft’s Catalina dressing of the 1960s. 

    Made with tomato purée, vinegar, sugar and seasonings, these dressings inspired later favorites like bacon and tomato dressing.

    CLICK HERE FOR MORE LIFESTYLE STORIES

    Meanwhile, Nebraska’s Dorothy Lynch dressing, created in the 1940s using tomato soup, proves tomato-based dressings have a legacy well beyond French dressing.

    As one social media user fondly recalled, a tomato soup-based dressing was the star of many a church potluck in the 1960s.

    7. Poppyseed and celery seed dressing

    Family passes salad and dressing around dinner table, hands seen reaching and grabbing over food.

    Vintage recipes and Reddit threads are helping revive forgotten salad dressings. (John J. Kim/Chicago Tribune/Tribune News Service)

    Along with Catalina, poppyseed and celery seed dressings also once dominated supermarket shelves through the 1970s, each offering a different take on “sweet and tangy.”

    CLICK HERE TO GET THE FOX NEWS APP

    Celery seed dressing, dating back to the 1960s, is a blend of oil, vinegar, sugar, mustard and celery seeds. Poppy seed dressing, popularized in the 1950s, combines sugar, vinegar, mustard, onion and oil with poppy seeds.

    “My mom used to make celery seed dressing from her ‘Better Homes and Gardens’ 1965 cookbook. It’s basically a poppy seed sweet-sour dressing made from scratch, but with celery seed instead,” one Redditor recalled. “Very good.”

    [ad_2]

    Source link

  • Some WA families got their SNAP benefits back amid government shutdown

    [ad_1]

    A big relief for some Washington families, as they started getting their SNAP benefits back on Thursday night. On Friday, many of those families were at the grocery store filling up their carts.

    “I smiled the entire time,” Andrenika Henry said. It’s an expression the mom of three and full-time cybersecurity student, hasn’t been able to do much recently after losing her snap benefits. She was among those who got the benefits back on Thursday night.

    “Definitely a weight lifted off my shoulders,” Henry said. FOX 13 met up with her outside of Costco, after she stocked up on things like chicken thighs, frozen French fries, fruit and snacks for her little ones.

    “I tried to think about all the things I could extend past this month just in case,” Henry said. “It’s scary to say the least because you know somebody is going to miss a meal and nine times out of 10 it’s going to be you.”

    WA residents return to grocery stores with SNAP benefits restored.

    She shared with FOX 13 that she’s part of the SNAP benefit program so she can focus on going to school and bettering her life to take care of her kids on her own, but when she heard those benefits had been paused, she says she knew she would have to quickly find a job, which she did at Amazon working the overnight shift.

    At Grocery Outlet in Everett, the shelves are stocked, and rows and rows of produce are on display.

    What they’re saying:

    “We’ve definitely seen an increase in people and customer count in the last recent days,” Jerusha Sundem, Grocery Outlet owner said. They’ve seen a huge increase in shoppers wanting to stretch their dollar further or helping supply food banks.

    “It’s very empowering to people to be able to put food on their families’ tables. As for Henry, while she’s grateful to have these benefits back, she feels confused about why the government shutdown has led to this.

    WA residents return to grocery stores with SNAP benefits restored.

    “We depend on you just to feed our kids, and for you guys to tell us you’re not important, how dare you?” Henry said. “We’re just trying to make it to tomorrow. We matter too.”

    She went on to say, since this has happened she’s been seeing a lot of judgement toward people who receive food stamps, and she urges everyone to have more compassion.

    MORE NEWS FROM FOX 13 SEATTLE

    LIVE: WA state election results 2025

    SNAP benefits: Here’s how much payments will be in November

    King County grandmother shot at ATM prepares to face gunman in court

    Remains found near Ocean Shores identified as Tacoma woman

    Family of truck driver killed in Lakewood, WA police chase seeks $26M

    Seattle police arrest suspect in 1994 cold case murder of 14-year-old girl

    WA officials, feds to discuss ‘crisis’ of missing, murdered Indigenous persons

    Everett, WA woman hospitalized amid national listeria outbreak

    To get the best local news, weather and sports in Seattle for free, sign up for the daily FOX Seattle Newsletter.

    Download the free FOX LOCAL app for mobile in the Apple App Store or Google Play Store for live Seattle news, top stories, weather updates and more local and national news.

    PoliticsFood and DrinkNews

    [ad_2]

    Shirah.Matsuzawa@fox.com (Shirah Matsuzawa)

    Source link

  • Oreo’s Thanksgiving-themed cookies fly off shelves as some fans call them ‘cursed’

    [ad_1]

    NEWYou can now listen to Fox News articles!

    A new Oreo offering has some fans more than ready to feast — while others are crying fowl.

    The cookie company released a new Thanksgiving dinner-inspired cookie collection with the flavors Turkey & Gravy, Sweet Potato, Creamed Corn, Apple Caramel Pie, Pumpkin Pie and Cranberry Sauce on Oct. 29. 

    The limited-edition sandwich cookies, which were available only on the Oreo website and retailed for $19.99, sold out just a week after they were listed.

    GIRL SCOUTS HOPE ‘INCREDIBLE’ NEW COOKIE WILL HELP CRUMBLING SALES, FINANCIAL LOSSES

    The 12-pack of cookies, which were covered in flavored fudge, was part of an experimental “test-and-learn” release, in which Oreo sought honest feedback from fans, according to the company.

    Fans instantly took sides once Oreo unveiled the new flavors on Instagram.

    The new Thanksgiving-themed flavors have prompted a variety of reactions.  (Oreo)

    “Turkey and stuffing, and creamed corn? Ummm, might pass on those two flavors,” one Instagram skeptic commented on a post from the food review account Snackolator. 

    “Who asked for this? Straight to jail,” joked another.

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    “At first I’m like, ‘Oh! Obviously, Pecan Pie, Apple Pie, Chocolate Pudding Pie, Cranberry Wine, Sweet Potato with Marshmallows, and Honey Butter Biscuit,’” one man commented. “Then I see the actual flavors.”

    Others said the release was “cursed” and that it went “too far.”

    “This sounds disgusting. I wanna try them.”

    Still, curiosity won out for plenty of others. 

    “This sounds disgusting. I wanna try them,” said one person.

    “Oh my gosh, definitely want to try the creamed corn and turkey-flavored ones,” said another person, adding, “Curious how they nail the flavor.”

    Oreo collectors tin filled with fudge-covered Thanksgiving dinner-flavored Oreos.

    The Oreo brand is introducing a limited-edition test-and-learn flavor: Oreo Thanksgiving dinner-inspired cookies.  (Oreo)

    “Literally went and bought it as soon as I saw this post,” another admitted. 

    Others were influenced by the “novelty” of the item, including the Oreo-shaped collector’s tin. 

    CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER

    “I want the tin, but I am afraid of the cookies,” a man commented.

    Still others balked at the checkout total. The tin’s price is $19.99 — but with shipping fees nearly doubling the price, some fans weren’t feeling quite as thankful.

    Wrote one person, “[Twenty dollars] isn’t bad. It’s the $24 shipping on top of that!”

    CLICK HERE FOR MORE LIFESTYLE STORIES

    Others reported getting a 50% discount on shipping at one point.

    And many expressed disappointment upon realizing the set was sold out this week.

    Woman with curious look on her face as she eats an Oreo off a plate she is holding while sitting on couch in living room.

    Some fans called the new Oreo collection “cursed” — but curiosity still led many to grab a few.  (iStock)

    Two of the more palatable flavors from the set, however, are still available: Pumpkin Pie and Apple Caramel Pie. 

    They’re sold in packs of six for $14.99. Also for sale on the website are Blueberry Pie and Apple Pie à la Mode Oreos.

    CLICK HERE TO GET THE FOX NEWS APP

    The bold flavors join a long line of experimental, limited-edition Oreos released around the world over the years — from Swedish Fish and Wasabi to Cotton Candy, Firework Pop-Rocks and even Hot Chicken Wing cookies.

    Fox News Digital reached out to Oreo for further comment.

    [ad_2]

    Source link

  • WA worker hours reduced, cost of groceries could rise as SNAP benefits end

    [ad_1]

    Families across Washington are facing a tough reality this week as SNAP benefits are set to end this Friday. Experts warn the pause won’t just hurt those who rely on food stamps—it could ripple through the economy as a whole.

    The clock is ticking for families who rely on food assistance. According to federal data, 930,000 Washingtonians were enrolled in the program as of September.

    With the government shutdown and USDA funding cuts, food banks say they’re bracing for a wave of need.

    What they’re saying:

    Aaron Cyzyewski, Director of Advocacy and Public Policy at Food Lifeline, said, “We’re in a really tough situation and I don’t want to sugarcoat it.”

    Food Lifeline works with more than 300 agencies across western Washington and served 2.4 million people last year.

    File: Grocery store (Credit: Photo by Matthew Horwood/Getty Images)

    Pastor Jan Bolerjack of Riverton Park United Methodist Church in Tukwila, who has a food pantry available for families to stop by, says she’s already seeing the strain.

    “Prior to a year ago, we were probably giving 50 pounds of food to every family that came through and families could come 2 to 3 times a week to the food pantry,” Bolerjack said. “Now families can only come once a week, and they can only get 15 pounds of food.”

    During a meeting discussing HR-1, known as the Big Beautiful Bill, she said she looked inside a bag provided to families which came with canned chili, an onion and coffee creamer. “What kind of meal do you make with that,” Bolerjack said.

    The toll is already evident as one community member wrote on Nextdoor: “I’m scared, ashamed and desperate. With the shutdown my SNAP is frozen, and the food banks rations are getting smaller – I haven’t had a meal in a few days.”

    Even those who don’t receive benefits could feel the impacts. According to the Food Research and Action Center, every dollar spent on SNAP adds about $1.50 to $1.80 to the economy. USDA data shows SNAP not only helps people buy food but supported 13,500 jobs in 2016.

    Local perspective:

    The United Food and Commercial Workers Union, representing more than a million grocery, meatpacking, and food processing workers, sent a letter to USDA Secretary Brooke Rollins urging emergency funding to maintain SNAP benefits.

    UFCW International President Milton Jones wrote, “Any lapse in funding in SNAP will have devastating impacts for program beneficiaries and reduce hours and wages for food workers in every state and congressional district in the country.”

    Videos on social media include one by TikToker @win_the_job who said “But you don’t receive SNAP benefits, you don’t work for a grocery store, you don’t drive a truck, you don’t give a [expletive]. But when all of those things happen, the only way to combat that is to drastically increase the price of groceries.”

    Experts tell FOX 13, this is a reality. “Without SNAP benefits, we lose that economic stability.”

    “It’s very frustrating because the government cannot work fast enough in situations like this,” Cyzyewski said. “The difference now is that we don’t have the federal government there to help – Republicans in Congress and the Trump administration passed HR1, which effectuated the cuts to SNAP. The point is the federal government is not coming to help — in fact they’re going away and taking billions if not trillions of dollars out of the social safety net.”

    For now, food banks are urging people to donate or volunteer, saying it’s the fastest way to help families facing hunger as November approaches.

    “I would consider it to be a state of emergency,” Cyzyewski said.

    MORE NEWS FROM FOX 13 SEATTLE

    Wind, rain causes power outages across Puget Sound region

    Deputies investigate deadly shooting in Shoreline, WA

    Here’s how much a Walmart Thanksgiving meal will cost this year

    Metro stabbing in Seattle leaves 1 person injured

    No SNAP benefits to be issued in November, USDA confirms

    WashingtonNewsMoneyFood and Drink

    [ad_2]

    Alejandra.Guzman@fox.com (Alejandra Guzman)

    Source link

  • FDA issues recall of Coca Cola products due to possible metal fragments

    [ad_1]

    The FDA says Coca-Cola Southwest Beverages, LLC, based in Dallas, issued a recall of Coca-Cola, Coca-Cola Zero Sugar, and Sprite cans. (Getty Images)

    The Food and Drug Administration (FDA) has issued a recall of Coca-Cola, Coca-Cola Zero Sugar, and Sprite cans sold in Texas as they may contain metal.

    What we know:

    The FDA says Coca-Cola Southwest Beverages, LLC, based in Dallas, issued the voluntary recall on Oct. 3 after the “Potential presence of foreign material (metal) in the product.”

    Dig deeper:

    The recalled products were sold in the Texas region and involve the following products:

    Coca-Cola
    24-pack
    12-ounce cans
    Codes: 49000012781, JUN2926MAA

    Coca-Cola
    35-pack
    12-ounce cans
    Codes: 49000058468, JUN2926MAA

    Coca-Cola Zero Sugar
    12-pack
    12-ounce cans 
    Codes: 49000042559, FEB0226MAA

    Coca-Cola Zero Sugar
    35-pack
    12-ounce cans 
    Codes: 49000058499, FEB0226MAA

    Sprite
    12-pack
    12-ounce cans
    Codes: 49000028928, JUN2926MAA

    Sprite
    12-pack
    12-ounce cans
    Codes: 49000028928, JUN3026MAB

    Sprite 
    35-pack
    12-ounce cans 
    Codes: 49000058482, JUN2926MAA

    What you can do:

    Consumers who have the recalled beverages should return them to the place of purchase for a refund.

    The Source: Information for this story was sourced from the Food and Drug Administration (FDA) recall website.  This story was reported from Orlando.

     

    NewsConsumerFood and Drink

    [ad_2]

    Mark.Richardson@fox.com (Mark Richardson)

    Source link

  • Tukwila, WA grocery store turns into nightclub for Filipino American History Month

    [ad_1]

    Picture this: people of all ages dancing, a DJ spinning tracks, and a packed dance floor, but this isn’t happening at a nightclub, it’s happening at a grocery store.

    Videos showing just that have been circulating across social media. From Seafood City stores in the Bay Area to LA, Las Vegas and now Seattle. This late-night madness was all in honor of Filipino American History Month.

    What they’re saying:

    “It was beautiful to see all my people come together and rejoice together,” Kid Steez, a social media content creator said. He captured video of the celebration and shared it on TikTok.

    “I was in awe at some moments, and I was thinking, ‘dang all my peoples are here in one spot just having fun’,” Steez said.

    He also brought his friend Yackub Abdi who goes by ‘Y2K’. “We’re all having fun hitting the Dougie and then I look over on the right side and I see groceries, it’s like two worlds collided,” Y2K said.

    The backstory:

    This all started with the opening of Seafood City’s newest store in Daly City, California, Patricia Francisco, Director of Digital Marketing and Events at Seafood City told FOX 13. She said from there the celebrations grew.

    “It became a full family affair,” Francisco said. It’s now a space to introduce Filipino food and culture. “You can enter the event alone and come out of it with a brand-new family and a group of friends,” Francisco said.

    It’s also a place to build community. “Building community…not only our customers in Tukwila, but outside like Bellevue…all the places here are welcome,” Aldwin Cabusao, Seafood City store manager said.

    Seafood City told FOX 13, it plans on having another ‘Late Night Madness’ celebration next month.

    “At the end of the day, it doesn’t matter if a person is of a different descent when we all come together, we can all have fun in a safe space and this time it happened to be at a grocery store,” Y2K said.

    MORE NEWS FROM FOX 13 SEATTLE

    Black Lives Matter mural vandalized in Seattle’s Capitol Hill neighborhood

    Nearly 1,000 Starbucks workers in Seattle, Kent to be laid off

    First WA snow of the season to hit this week. Here’s where

    Teen found hiding in closet after 2 people found dead in Pierce County home

    Suspected DUI driver crashes into Pierce County deputy, arrested

    To get the best local news, weather and sports in Seattle for free, sign up for the daily FOX Seattle Newsletter.

    Download the free FOX LOCAL app for mobile in the Apple App Store or Google Play Store for live Seattle news, top stories, weather updates and more local and national news.

    Things To DoNewsFood and DrinkTukwila

    [ad_2]

    Shirah.Matsuzawa@fox.com (Shirah Matsuzawa)

    Source link

  • Bible-based diet could unlock the secret to lasting wellness, experts say

    [ad_1]

    NEWYou can now listen to Fox News articles!

    Many people turn to the Bible for guidance in times of both triumph and hardship — but some say it can also serve as a guide for physical health. 

    Dr. Josh Axe and Jordan Rubin, co-authors of the book “The Biblio Diet,” believe that ancient foods of the Bible can be transformed into a modern dietary plan to enhance health and even help reverse life-threatening conditions.

    “I think the Bible is the greatest health book ever written,” Axe, a doctor of natural medicine in Tennessee, told Fox News Digital in an interview. “If somebody’s dealing with any health condition, whether it’s depression, anxiety, cancer, heart disease, diabetes, PCOS, infertility, hypothyroidism or low testosterone, the Bible has a solution. If you follow a diet based on the Bible, you can be made well.”

    PROTEIN SHAKE SAFETY DEBATE ERUPTS AFTER PROBE REVEALS LEAD IN POPULAR PRODUCTS

    Here are more details. 

    Faith and healing through biblical principles

    Both Axe and Rubin have faced serious health challenges that deepened their faith and inspired their work, they said.

    Dr. Josh Axe and Jordan Rubin are co-authors of the book “The Biblio Diet.”  (Hannah Corwin; courtesy of Dr. Josh Axe)

    Rubin was diagnosed with Crohn’s colitis as a teenager, and later with severe cancer. 

    After visiting dozens of doctors with no success, he met a man who told him that if he followed a diet based on the Bible — proven through history and confirmed by science — he could be well.

    “After another 40-day period of an upgraded diet — plus detoxification, and emotional and spiritual therapy — I overcame cancer that was referred to as terminal and did not undergo chemotherapy, radiation or additional surgeries,” Rubin told Fox News Digital.

    KETO DIET HAS SURPRISING IMPACT ON MENTAL HEALTH, RESEARCHERS DISCOVER

    Dr. Axe’s own journey began while he was helping his mother overcome breast cancer. 

    “I put together a program for my mom that included certain foods in the Bible, like pomegranate and olive oil — and also prayer, faith, praise and worship,” he said.

    “I think the Bible is the greatest health book ever written.”

    Later, when a medical procedure left Axe with a spinal infection, he again turned to a Bible-based diet and prayer, combining them with regenerative treatments to heal.

    “I listened to the diagnosis of my great physician, not my ordinary physician,” the doctor said. “The great physician tells you to live with hope in all things and believe in the miraculous — and I did. Now I’m 100% healed.”

    What a Bible-based diet looks like

    Food is mentioned repeatedly in the Bible, and both authors believe the core foods discussed can form the foundation of a healthy modern diet. 

    Key examples include red meat, whole-grain sourdough bread, olive oil, dairy, fruits like pomegranates and figs, and natural sweeteners, such as raw local honey.

    Fruits and vegetables in the background of a group of people praying over a Bible

    A Bible-based diet includes foods like red meat and dairy, which some have argued should be foods to avoid. (iStock)

    Red meat, the authors say, is a “superfood” that provides protein, creatine, glutamine, carnitine, zinc, iron and B6. 

    “If you look at the Bible’s longest-lived heroes, anytime they could afford red meat, they would consume it,” Rubin said.

    RED MEAT CAN HELP YOUR MOOD IF PART OF A HEALTHY, BALANCED DIET, STUDIES SUGGEST

    Bread, often demonized in modern diets, also plays a key role when prepared correctly. 

    “Properly sourced and properly prepared grains can be a part of a healthy diet,” Rubin said. “With Jesus being called the bread of life, it wouldn’t make sense if bread was bad for everyone. The way it’s processed and preserved matters.”

    VIRAL MORNING WELLNESS ROUTINE PROMISES MORE ENERGY AND FOCUS BY NOON

    Olive oil, frequently referenced in scripture, supports skin, metabolism and cardiovascular health. Dairy — particularly from sheep, goats or certain dairy cows — can also be beneficial. 

    “The land of milk and honey was not just a euphemism,” Rubin noted. “Dairy can be very healthy if it’s whole, raw and grass-fed.”

    “Eat foods that God created and in a form that’s healthy for the body.”

    Raw, local honey serves as a natural sweetener and immune booster, while unprocessed whole salt provides essential minerals. Avocados, figs and fresh fruits are other staples. 

    “Eat foods that God created and in a form that’s healthy for the body,” Rubin advised. “You can take red meat or an apple and make it unhealthy by how you grow, raise, process and prepare it.”

    Foods to consider avoiding

    The authors argued that people should avoid foods labeled “unclean” in Leviticus — such as pork, shellfish and shrimp. 

    “Pigs, shrimp and other scavengers don’t have the system to properly process toxins,” Rubin said.

    Dr. Axe standing in a white kitchen with a table covered in fruits and vegetables

    Axe believes that living a healthy life is one important factor to living faithfully. (Courtesy of Dr. Josh Axe)

    They also warned against modern processed foods, including those with high-fructose corn syrup, food dyes and refined sugars.

    Even foods considered healthy can become harmful when overly processed. 

    “If Moses were here today, what would the food laws look like?” they ask in “The Biblio Diet” — encouraging readers to apply biblical principles to modern nutrition.

    Fasting and other biblical health practices

    Beyond food, Axe and Rubin highlight spiritual disciplines that impact both body and soul — particularly fasting.

    CLICK HERE TO GET THE FOX NEWS APP

    “There’s no doubt that fasting is one of the greatest healing breakthroughs someone can experience,” Dr. Axe said. 

    Fasting can begin simply by avoiding food for a 10-hour window overnight, allowing the body to “clean up damaged cells, cancer cells, parasites and infections.” 

    “Fasting is one of the greatest healing breakthroughs someone can experience.”

    He added, “There’s a lot of medical literature on it being the greatest thing you can do to reverse the aging process and activate longevity.”

    CLICK HERE TO SIGN UP FOR OUR HEALTH NEWSLETTER

    For some, fasting can also bring spiritual clarity. 

    “I can tell you personally [that] spiritual growth [brings a] deeper connection to God [and] clearer thinking — the ability to hear God’s voice,” Dr. Axe said.

    Extra virgin olive oil

    Olive oil is a key food noted in the Bible, and can be used in a variety of recipes.  (iStock)

    Rubin agreed, emphasizing the importance of emotional healing as well. 

    “During my successful battle with cancer, I made spiritual health a priority,” he said. “I wrote out a prayer from the Bible and quoted it out loud three times a day — it was medicine to me.” 

    He also focused on forgiveness, calling it “essential” to his recovery.

    Best to consult multiple sources

    The authors stressed that “The Biblio Diet” isn’t a one-size-fits-all solution.

    “It’s a great diet for everyone, but due to the number of health problems people have today, there is a level of customization that people can benefit from,” Dr. Axe said.

    TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ

    The diet, they noted, isn’t restrictive — it can even include waffles, pizza, cookies and ice cream made with wholesome, Bible-approved ingredients.

    Rubin advises anyone facing health challenges to stay calm, seek peace and consult multiple sources. 

    Jordan Rubin surrounded by greenery

    Jordan Rubin still eats delicious foods while following a Bible-based diet, but he does so in a healthy way. (Sarah Partain Tran)

    “Take a deep breath. Believe that God has provided for your healing. Seek a second opinion, and most of all, do what you have peace about.”

    Axe and Rubin view health as a form of worship, they said — a way to honor God through the body.

    CLICK HERE FOR MORE HEALTH STORIES

    “I think God wants us to be excellent in everything we do,” Dr. Axe said. 

    “One of the greatest things we can do to influence others and let them see the truth of the Bible and what Jesus teaches is by being physically healthy.”

    [ad_2]

    Source link

  • Food influencer highlights hidden gem restaurants in Seattle

    [ad_1]

    Pax Leatherman is highlighting under-the-radar restaurants in Seattle with his social media accounts “Palate Provisions.”

    Leatherman, a former real estate agent, walked away from his steady paycheck to pursue his passion.

    Heading out at the beginning of the year, Leatherman has gained thousands of followers in just a few months.

    Leatherman found his niche, standing out among a sea of food influencers, by highlighting the restaurants that most might pass by daily, but never visit.

    What they’re saying:

    “There are so many mom-and-pop [stores] right now that are struggling with a million different things,” Leatherman said. “It was just kind of cool to be able to help out these restaurants if they make great food and have a great product.”

    Some of Leatherman’s videos on his account have garnered hundreds of thousands of views, and hundreds of comments. Leatherman tells FOX 13 Seattle that restaurants tell him they have seen a massive bump in sales since his videos. He also says a lot of people are reaching out to him about where he should try next, including local restaurants, even offering him food or money.

    However, Leatherman said he never takes money from any of the businesses he reviews and always pays for his food. 

    “I just say, “thank you so much for seeing my value as a creator and seeing what I’m worth but I cannot take monetary compensation for any of this,’” said Leatherman.  “I don’t want to be that guy who’s going to wherever he’s pushed to,” he added.

    Local perspective:

    Leatherman has created a few iconic elements to his videos to also make him stand out among a sea of creators, including his greetings: “What’s up, big dogs.”

    “That was something I started saying so long ago. I want to say, probably more than five or six, or years ago. I did in real estate too. I just love saying something off kilter,” he said.

    Also, his “dank” food ranking scale may be confusing depending on which generation you grew up in.

    “My parents are like, ‘Dank is bad. Dank is like wretched, gross,’” he said. “But because I skied all the time in Oregon, everything was ‘dank.’ I loved that skater culture at that time. So, this is dank, so we’ve always been saying it.”

    His last Seattle review was shot at Bau 9 Thai in the Columbia City neighborhood. From this point, Leatherman hopes to keep his food reviews moving across the country.

    To keep up with Leatherman’s food journey, you can follow him on TikTok and Instagram under his handle: @PalateProvisions 

    MORE NEWS FROM FOX 13 SEATTLE

    SEA Airport won’t play Homeland Security video blaming Democrats for shutdown

    Teen arrested after hit-and-run crash on West Seattle Bridge

    Black Lives Matter mural vandalized in Seattle’s Capitol Hill neighborhood

    Nearly 1,000 Starbucks workers in Seattle, Kent to be laid off

    Suspected DUI driver crashes into Pierce County deputy, arrested

    To get the best local news, weather and sports in Seattle for free, sign up for the daily FOX Seattle Newsletter.

    Download the free FOX LOCAL app for mobile in the Apple App Store or Google Play Store for live Seattle news, top stories, weather updates and more local and national news.

    The Source: Information in this story comes from original reporting by FOX 13 Seattle reporter AJ Janavel.

    NewsSeattleRestaurantsFood and Drink

    [ad_2]

    AJ.Janavel@fox.com (AJ Janavel)

    Source link