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Tag: Food trends

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

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    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. 

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    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. 

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    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. 

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    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. 

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    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.

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  • DoorDash launches Zesty, an AI app for finding local food

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    DoorDash wants to help you decide where to eat, not just how your food arrives. The company has launched Zesty, a new artificial intelligence-powered social app built to make finding local restaurants faster and easier. 

    Zesty is now in public testing in the San Francisco Bay Area and New York. Instead of scrolling through endless reviews, menus and social videos, the app lets you ask an AI chatbot for recommendations in plain language.

    Think of it as a digital concierge for food discovery.

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    How Zesty works

    Once you open Zesty and sign in with your DoorDash account, the experience feels familiar and simple. You see nearby restaurants and a chat box where you can type exactly what you want. DoorDash says users can ask prompts like:

    The app blends AI search with social discovery, showing photos, comments, and saved spots shared by other diners.    (Kurt “CyberGuy” Knutsson)

    HOW RESTAURANT RESERVATION PLATFORM OPENTABLE TRACKS CUSTOMER DINING HABITS

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    The AI then curates recommendations by pulling information from DoorDash data, Google Maps, TikTok, Reddit and other sources. According to DoorDash co-founder Andy Fang, the goal is to surface the best suggestions from across the web in one place. Each recommendation includes context such as ratings, social buzz and where the suggestion came from. DoorDash says the results do not imply sponsorships or paid placements.

    A social network built around food

    Zesty also adds a social layer. Users can post photos, leave comments, follow other diners and share saved spots with friends. If you find a restaurant that looks promising, you can bookmark it for later or send it to someone planning dinner with you. This makes Zesty feel less like a search engine and more like a food-focused social network. It is designed for people who enjoy discovering places through other people’s experiences, not just star ratings. For DoorDash, this is a clear shift toward community-driven discovery.

    Why DoorDash built Zesty

    DoorDash wants to remove friction from the decision process. Instead of bouncing between Google, TikTok, Yelp and delivery apps, Zesty aims to bring everything together in a single guided experience. That approach also aligns with a broader trend. More people already use AI tools like ChatGPT and Gemini to plan meals and trips. Zesty aims to offer that same convenience with a strong local and social focus.

    DoorDash sign

    Zesty lets users ask for restaurant recommendations in natural language instead of scrolling through endless reviews and menus. (Smith Collection/Gado/Getty Images)

    “At DoorDash, we’re always looking for new ways to help people connect with the best of their communities,” a company spokesperson told CyberGuy. “We’re piloting an app called Zesty to make it easier to discover great nearby restaurants, coffee shops, bars, and more through personalized search and social sharing. Zesty is now in public beta in San Francisco and New York, and we’re excited to learn from early testers as we keep shaping what local discovery can look like.”

    Of course, Zesty faces an uphill climb. Many users already rely on Google Maps or existing social apps to find restaurants. Some may not want to download another standalone app, even if it promises better recommendations. Still, Zesty could appeal to users who enjoy food discovery as a social activity. For them, a dedicated network built around local dining may feel more useful than generic search results. DoorDash appears willing to test that idea and see how users respond. For now, the company is focused on getting people to use the app, learning what works, and fine-tuning its matching engine. Once that experience feels right, Zesty will expand to more cities.

    WOULD YOU EAT AT A RESTAURANT RUN BY AI?

    Part of DoorDash’s bigger expansion plan

    Zesty is not an isolated experiment. It fits into DoorDash’s broader push beyond food delivery. Earlier this year, DoorDash rolled out features for in-person dining reservations and in-store rewards. The company also continues to invest heavily in automation and AI-driven logistics

    We reported a few months ago on another major innovation from DoorDash: Dot, its fast new autonomous delivery robot. Dot is designed for short local trips and runs on an AI-powered delivery platform that decides whether an order should be handled by a Dasher, a robot or another method. Together, Zesty and Dot show how DoorDash is trying to own more of the local commerce experience, from discovery to delivery.

    What this means to you

    If you enjoy trying new restaurants, Zesty could save you time and decision fatigue. Instead of reading dozens of reviews, you can ask for exactly what you want and get curated suggestions instantly. For casual diners, the app may feel unnecessary if Google already works fine. For food lovers who like sharing finds and following others with similar tastes, Zesty could become a useful daily tool. It also signals where local discovery may be heading. AI-driven recommendations paired with social proof could soon replace traditional review hunting.

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    Food delivery apps seen on a screen, including DoorDash, GrubHub, Uber Eats, Caviar, Postmates and Seamless.

    Zesty is now in beta in San Francisco and New York as DoorDash tests and refines its personalized matching experience. (iStock)

    Kurt’s key takeaways

    Zesty shows DoorDash experimenting with how people choose where to eat, not just how food gets delivered. By combining AI search with social sharing, the company is testing a more conversational and community-driven approach to local discovery. Whether Zesty becomes essential or stays niche will depend on how well it delivers meaningful recommendations. Still, it highlights DoorDash’s growing ambition to shape more parts of our everyday local life.

    Would you trust an AI-powered social app to pick your next favorite restaurant, or do you still prefer finding places the old-fashioned way? Let us know by writing to us at Cyberguy.com.

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  • How restaurant reservation platform OpenTable tracks customer dining habits

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    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.

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    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.

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    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.

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    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.

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    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.

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

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    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. 

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    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.

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    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. 

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    “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.

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    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.

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    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.”

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    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.”

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

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    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.

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    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.

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    “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. 

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    “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!”

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    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.

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    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.

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  • Spaghetti recipe with unexpected holiday twist goes viral: ‘Party for your taste buds’

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    The internet is stirring over a surprising new take on a pasta night classic — and it all comes down to one unexpected holiday favorite.

    Sabrina Burke, a real estate agent-turned TV personality and content creator, is going viral for her unusual addition to spaghetti and meat sauce: canned cranberry sauce.

    “If you’re not eating your spaghetti like this, you are missing out, honey,” Burke teased in a recent TikTok cooking clip that has gotten more than 1.3 million views and 17,000 shares.

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    Burke walked followers through her unique recipe in a May video.

    Content creator Sabrina Burke said the trick gives sauce a sweet and tangy flavor. (iStock)

    She began by boiling angel hair pasta for six minutes. “If you throw it on the wall, and it sticks like that, then it’s ready,” she said, demonstrating the trick.

    Then, Burke browned about two pounds of chopped meat and a pound of ground sausage. After draining the pan, she added her “secret ingredient.”

    “Ta-da, cranberry sauce!” she said. “I’m gonna smush this up and put it in the meat.” 

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    Using a fork, she mashed it and stirred it in.

    “Ya’ll, this will give your spaghetti the most incredible flavor,” Burke said. “It is like a sweet tangy — you don’t even know it’s in there. But people eat it and they’ll be like, ‘Oh my gosh, this is so good, what is in there?’ They will never guess it’s cranberry sauce.”

    Burke also stirred in three jars of mushroom tomato sauce before topping the pasta with a mix of 16 ounces of ricotta and about 3 ounces of Parmesan cheese.

    “That little bit of tang from that cranberry sauce, that creaminess from that ricotta and Parmesan — this is like the perfect spaghetti,” she raved in the clip.

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    After a big forkful, Burke declared: “That is divine. Your family will be asking for this.”

    And her secret ingredient isn’t just for pasta.

    Little girl eating plate of spaghetti with tomato and meat sauce, seen from above with just her hands as she twirls pasta with fork

    Some TikTok users said they rushed to try the recipe right away. (iStock)

    “I also put it in my chili, and it just takes it to the next level,” she said.

    Burke told Fox News Digital that the addition first debuted in her chili, and she decided to try it in her sauce after her family raved about it.

    “It was a game-changer, absolutely delicious,” she said. “It’s an amazing party for your taste buds!”

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    While she has experimented with whole-berry sauce, Burke said the jellied variety is “hands down” the best because “it just melts right into the spaghetti sauce.”

    While the recipe is good any time of year, Burke said it’s a great way to use leftover cranberry sauce this coming holiday season.

    Screenshot of Sabrina Burke eating viral spaghetti from video on TikTok.

    Burke said her family loved the twist on the classic recipe. (@emma_grace.s_mom/TikTok)

    She suggests aiming for a balance of about 85% savory to 15% sweet in the dish.

    But reactions to Burke’s viral pasta hack are split.

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    “I made this tonight, and you’re absolutely right!” one TikToker commented on her video. “It’s good, and you’d never know it was cranberry sauce! If you like sweeter spaghetti sauce, this is a must-try!”

    Other people offered similar tips.

    “I add brown sugar and if I don’t have that, I will use a little jelly,” one commenter shared. Someone else chimed in with balsamic vinegar as their go-to addition. Another said, “We put grape jelly in meatballs.”

    From left to right, Emma Grace Burke, Eve Anne Wall, and Sabrina Nelson Burke on red carpet while attending the Sveston U.S. Debut on September 14, 2025 in New York City during Fashion Week.

    Sabrina Burke (right) with her daughter, Emma Grace Burke (left), and her mother, Eve Anne Wall, during New York City Fashion Week. (Jared Siskin/Getty Images for Sveston)

    Others were less convinced.

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    “Every Italian nonna clutching her pearls!” one woman wrote with a shocked emoji. Another viewer suggested a lighter hand: “I don’t know about this. Maybe add 1/4 can?”

    Some criticized the recipe for skipping Italian staples like onions, garlic and basil.

    “I was shocked by the number of people who commented that their Italian ancestors and Italian grandmothers would roll over in their graves over putting cranberry sauce in spaghetti,” Burke said. “Some people were actually offended by the recipe. I definitely wasn’t expecting to offend anyone … I was just sharing a twist on a meal that my family loved.”

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  • Japanese Wagyu Promotion Launched November 15th in the U.S.

    Fifth Annual Campaign Highlights Farming Craftsmanship and Partners with Restaurants in NYC, Los Angeles, San Francisco & Miami
     

    The 5th annual Japanese Wagyu campaign,  “Deep Dive into the Wonders of Japanese Wagyu -Farm to Our Table-,” launched on November 15th, 2024 in the United States by  J-LEC  (Japan Livestock Products Export Promotion Council) and JFOODO, (Japan Food Product Overseas Promotion Center), established by the Japanese government. The campaign is in partnership with restaurants and chefs in New York City, Los Angeles, San Francisco and Miami. 

    Sharing never-before-told stories around farmer’s meticulous practices of raising cattle, the goal of this year’s promotion is to uncover why Japanese Wagyu is considered the world’s best beef and elevate consumer awareness around the specialty ingredient. An acclaimed Los Angeles chef and journalist were sent to Japan to interview Japanese farmers and film an educational video for this campaign. Other highlights include the addition of Miami, menus at multiple STK locations and the participation of 20 Benihana restaurants within the four cities. This will be the first time Benihana has ever offered Japanese Wagyu.

    With a goal of deepening the understanding of the American consumer, Japanese Wagyu will have a month-long expanded representation on dining menus in target cities – starting on November 15th in New York City and Los Angeles, and December 2nd in San Francisco and Miami. Focusing on the “why” behind Japanese Wagyu’s rich flavor and esteemed status, this year’s campaign continues to highlight talented chefs who are developing new experiences using a wide variety of Japanese Wagyu cuts and unique culinary applications. Exclusive lifestyle events showcasing the special Japanese Wagyu dishes developed by partner chefs will be held in New York City and Los Angeles mid-November. Featuring a short film crafted for this campaign and starring a partner chef, guests will learn first-hand about the meticulous raising process for Japanese Wagyu cattle. 

    New York City Partner Restaurants include:

    • Benihana (NY West, Westbury and Manhasset)
    • Lure Fishbar
    • Momokawa
    • Salt + Charcoal 
    • STK Steakhouse NYC (Midtown and Downtown)
    • The Bazaar by José Andrés
    • Zuma New York

    Los Angeles Partner Restaurants include:

    • Barr Seco 
    • Benihana (Downey, Torrance, Ontario, Newport Beach, Anaheim, Puente Hills, Santa Anita, Santa Monica and Encino)
    • Kodo
    • Rokusho
    • Santo
    • Shibumi
    • STK Steakhouse Los Angeles
    • Yamashiro

    San Francisco Partner Restaurants include:

    • Benihana (San Francisco, Cupertino, Concord and Burlingame)
    • STK Steakhouse San Francisco
    • Yokai

    Miami Partner Restaurants include:

    • Benihana (Miami Beach, Samurai Miami, Miramar and Coral Gables)
    • STK Steakhouse South Beach
    • Zuma Miami
    • The Wagyu Bar

    Partner details will be announced in the coming weeks. Follow @wagyuofjapan on Instagram for campaign updates and to visually savor the delicious Japanese Wagyu dishes being developed.

    Press Kit / Visual Assets link HERE

    Campaign Instagram link HERE

    ###

    The Japan Livestock Products Export Promotion Council (J-LEC) was established to promote Japanese livestock products in other countries working towards investigating export strategies, collecting and providing information on overseas markets and conducting export promotion activities.

    This organization represents livestock farmers, meat and dairy industries as well as local governments. J-LEC is led by the Japan Livestock Industry Association which is under jurisdiction of the government. For more information, please visit: https://jlec-pr.jp/en

    The Japan Food Product Overseas Promotion Center (JFOODO) was established on April 1, 2017. JFOODO will devote its resources to the branding of Japanese agricultural, forestry, fishery and food products.

    To further boost the export of Japanese agricultural, forestry, fishery and food products, JFOODO will work to create a stronger platform for overseas B to C promotions and branding projects that stimulate international demand. For more information, please visit: https://www.jetro.go.jp/en/jfoodo

    AYDEA is the only cross-cultural creative agency of its kind, bridging cultures with context, savvy and compassion—helping businesses expand globally by identifying opportunities, localizing strategies and accelerating massive growth.

    Source: J-LEC

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  • I’m from Japan, home to some of the world’s longest living people: The No. 1 beverage I drink every day

    I’m from Japan, home to some of the world’s longest living people: The No. 1 beverage I drink every day

    Growing up in Nara, Japan, surrounded by tea fields, matcha has always been a part of my life. The full aroma and the deep bitter and sweet umami taste of this vivid green tea evokes so much nostalgia for me. 

    When I was in high school, I started taking formal tea ceremony lessons. It was a highlight of my week. Our tea master would always give my classmates and me delicious, seasonal Japanese wagashi (sweets) and flowers, and she invited us to watch and help during her tea ceremony at a prestigious temple in Kyoto. 

    I still regularly perform Chado, the traditional Japanese tea ceremony for preparing green tea. I stopped for a time when I moved to the United States, but resuming the practice here in New York has provided a valuable sense of community for me. 

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    More than anything, I associate matcha with the wisdom of my elders. My 99-year-old aunt and my 98-year-old mentor, who I call Papa-san, have been making their own matcha for most of their lives. I’ve even inherited some of their matcha bowls and utensils.

    Matcha is my No. 1 beverage for boosting longevity, and I drink it every day.

    Here I am offering a tea ceremony and lecture for the community in Beacon, New York.

    Photo: Michiko Tomioka

    The health benefits of matcha 

    A delicious batch of vegan matcha cupcakes.

    Photo: Michiko Tomioka

    Studies have also shown that matcha can reduce the risk of cardiovascular diseases and can improve your gut health as well. 

    There are so many ways to consume matcha, including sweet treats like cake, cookies, chia pudding and mochi

    How to receive a bowl of matcha in the traditional way 

    If you ever have the opportunity to attend a Chakai (tea gathering) or be served in a formal setting, there are several rules to follow — these are some key ones.

    When you are served, say “Okemae chodai Itashimasu,” which meansThank you for serving tea to me.” Then pick up the bowl, hold it with both hands, take a moment to look at the color and enjoy. 

    My daily matcha with my 99-year-old aunt’s tea bowl.

    Photo: Michiko Tomioka

    After you finish, once again, look at the bowl and carefully hold it in both hands. Then return it back to the place where you were served.

    The most important thing is to express your appreciation, relax and embrace the moment. 

    How I prepare my bowl of matcha every day 

    My day starts with offering a prayer and a bowl of matcha to my ancestors. Then I make a bowl for myself and one for my son before he goes to work as a physical therapist. This daily ritual for performing Chado fills me with such a sense of peace. 

    Here are the steps I take:

    1. I boil approximately two ounces of water.
    2. I place half a cup of hot water into my bowl and with my chasen (bamboo tea whisk), I swirl the water several times to purify my tools. Takayama, a village in my home of Nara, is famous for making chasen.
    3. I drain the water and then wipe everything with a clean cloth or paper towel.
    4. With my chashaku (traditional bamboo tea scoop), I measure out two grams of green matcha powder and place it on the bottom of the bowl.
    5. I slowly pour approximately 60 ml of hot water over the powder and enjoy the emerging aroma.
    6. I hold the bowl carefully with my left hand and whisk, making sure to hold the chasen vertically, for about 20 seconds. I call this my “gift of Zen moment.”

    In Japan, making my own tea scoop at Master Tango Tanimura’s place in Takayama, Nara. The Tanimura family has been producing tea whisks for nearly 500 years.

    Photo: Michiko Tomioka

    During the summer, I will sometimes transfer the prepared tea into a portable thermos and add about half a cup of crushed ice for a refreshing and cool to-go treat. 

    One of my favorite makers of matcha is the Ippodo Tea Company. It is based in Kyoto, and has been operational since the 1700s. I also recommend using bamboo tea whisks, which you can often find in Asian grocery stores or online.

    If you’re just getting started, you can always use a small kitchen hand whisk or even a mason jar with a lid — but no blender, please, the matcha powder is so delicate. 

    After I complete this meditative routine, I always feel a little lighter. Simply put, it is healing. 

    Michiko Tomioka, MBA, RDN, is a certified nutritionist and longevity expert. Born and raised in Nara, Japan, her approach focuses on a plant-based diet. She has worked in nutritional roles at substance recovery centers, charter schools and food banks. Follow her on Instagram @michian_rd

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  • Nutritional needs are ‘shifting’ amid rise of weight loss drugs, says Nestle CEO

    Nutritional needs are ‘shifting’ amid rise of weight loss drugs, says Nestle CEO

    The meteoric rise of weight loss drugs means consumers’ nutritional needs are “shifting” which provides new opportunities for food companies, Nestle CEO Mark Schneider told CNBC.

    Investors were initially concerned about the popularity of GLP-1 drugs such as Wegovy and Ozempic as it was assumed that people on the drugs would consume less food, Schneider told CNBC’s Silvia Amaro.

    But that perspective has since changed, he said. “I think what since has emerged is that nutritional needs don’t go away. They’re just shifting. So, you know before, during, after GLP-1 therapy — consumers still have nutritional needs, but they may be different from someone who is not on a weight loss regimen.”

    According to Schneider, consumers who are on weight loss medication simply have different nutritional needs. Users of the GLP-1 drugs need to focus more on protein intake to retain muscle mass and ensuring enough vitamins and micronutrients are consumed, he said.

    This serves as an opportunity for Nestle to bring science to the table and then “work on what we call companion products, products that really then address some of the specific consumer needs during that treatment,” Schneider said.

    ‘An interesting addition’ to the food industry

    Nestle is looking to capitalize on the popularity of the GLP-1 drugs with its “ambitious goal to push the healthier products,” the CEO said.

    The GLP-1 drugs will “certainly be an interesting addition to all the other needs that we’re trying to meet in the food industry,” Schneider told CNBC, adding that even as the importance of the drugs grows, they will not become the sole focus for food and drink companies.

    While GLP-1 users may look out for products that are tailored to their diet and impacts of the medication such as feeling satiety sooner than before, not all consumers will have the same goals.

    “Remember, there’s going to be a lot of consumers out there that are not on an GLP-1 diet. And there is lots of situations where a snack and a chocolate product may still be of a lot of interest. So it doesn’t go away,” Schneider explained.

    Consumers will also all be at different life stages, from infancy to the elderly, and therefore have different nutritional requirement that are met with different products, he added.

    Frozen food range for GLP-1 users

    Even though long-term effects of GLP-1 weight loss treatments are still uncertain and concerns about side effects persist, Schneider said it is important to respond to them as a “major consumer trend.”

    The Swiss food and beverage giant announced earlier this month that it was launching Vital Pursuit, a frozen food range that targets those taking GLP-1 drugs. Twelve products are set to hit supermarkets later this year, including pastas, pizzas, and sandwich melts. All meals will include at least one essential nutrient such as calcium or iron.

    Foods that are traditionally not linked to weight loss like Pizza will be included to provide consumers with variety, Schneider told CNBC.

    “But the most important part is all of them are going to be portion controlled,” he said. “Then the micronutrient status is very important. So we’re adding vitamins to be sure that all the central needs of these consumers are met.”

    Nestle is also planning other “companion offerings” for consumers taking weight loss drugs, both in the U.S., where Vital Pursuit products will launch, and elsewhere, Schneider said.

    “Some of these products will also make a lot of sense to consumers, if they’re not on a GLP-1 treatment, but another type of weight loss treatment, because the same fundamentals apply, and that is you want to be sure that you’re losing fat and not lean muscle mass and you want to be sure that you don’t develop any vitamin deficiencies,” Schneider said.

    Nestle announces Vital Pursuit frozen-food brand targeting GLP-1 users

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  • Japanese Wagyu Campaign Redefining Everyday Dining Experiences Launches November 1st in the U.S.

    Japanese Wagyu Campaign Redefining Everyday Dining Experiences Launches November 1st in the U.S.

    Fourth Annual Campaign Partners include Restaurants in NYC, LA & SF and Nationwide E-Commerce Brands

    JFOODO, the Japan Food Product Overseas Promotion Center established by the Japanese government, is launching its 4th annual Japanese Wagyu campaign in the United States on Nov. 1, 2023. In partnership with restaurants, chefs and butchers in New York City, Los Angeles, and San Francisco and e-commerce brands, this promotion will showcase the approachability of Japanese Wagyu, increasing the opportunities to include the world-famous ingredient in the celebration of everyday moments. JFOODO’s goal is to introduce more American diners to Japanese Wagyu and shift the perception that it is only for special occasions; diners can savor each moment with Japanese Wagyu. Running through Feb. 10, 2024, Japanese Wagyu will have expanded representation on dining menus in target cities and at exclusive lifestyle events, including the James Beard Foundation Gala for Good in New York City on November 3rd.

    Partner restaurants range from fine dining establishments to trendy premium casual destinations and brunch hot spots. This campaign is highlighting talented chefs who are developing new experiences using a wide variety of Japanese Wagyu cuts and unique culinary applications. Diners are welcome to incorporate new lifestyle opportunities to enjoy this rich delicacy through innovative dishes and spins on the classics.

    In addition to brick-and-mortar locations, three e-commerce brands – WAGYUMANMeat N’ Bone and Pursuit Farms – are also participating in the campaign. Each of these lauded meat purveyors has put together dinner party meal kits and special gift packages that offer consumers the opportunity to bring the Japanese Wagyu experience into their own kitchens. 

    Beyond this year’s culinary and distribution partners, the campaign is expanding with in-person activations. Japanese Wagyu will be served at the upcoming James Beard Foundation Gala for Good. There are also plans for other meet-up events with Pearl Street Caviar, Parlor Social Club and Sucker Punch Sports Bar offering special Japanese Wagyu experiences. 

    New York City’s featured restaurant partners include:

    • Carriage House (A5 Wagyu Canape, A5 Carpaccio Gratin)
    • cocoron market (A5 Wagyu Onigiri, A5 Wagyu Menchi Katsu Sando)
    • El Fish Marisqueria (Japanese Wagyu Picanha Tostada, Tacos Surf & Turf)
    • Flip Sigi (Atchara A5 Wagyu Taco)
    • J-Spec Wagyu Dining (A5 Wagyu Katsu Sando, A5 Wagyu Philly Cheesesteak)
    • Lure Fishbar (A5 Wagyu Steak & Eggs, A5 Wagyu Tartare Crispy Rice) 
    • noreetuh (Braised Miyazaki Wagyu short ribs, Carpaccio of Miyazaki Wagyu tenderloin)
    • Salt + Charcoal (S+C A5 Wagyu Sukiyaki, A5 Wagyu Burger) 
    • STK Steakhouse (A5 Wagyu French Dip Sandwich, A5 Wagyu Tacos)
    • THE GALLERY by odo (Japanese Wagyu Shabu Shabu, A5 Wagyu Steak Burger)
    • Wagyu Club at Esora (Wagyu Omakase with Kobe steak and Kobe sukiyaki)
    • Zuma New York (A5 Tenderloin wagyu tartare on bone marrow)

    The campaign in San Francisco and Los Angeles runs from Jan. 10, 2024, to Feb. 10, 2024, and partner details will be announced in the coming weeks.

    For a complete list of participating restaurants, their special menus and U.S.-based online retail outlets, and to learn more about the history and traditions of Japanese Wagyu, please visit Wagyu of Japan – Savor each moment with Japanese Wagyu (jetro.go.jp).

    Follow @wagyuofjapan on Instagram for campaign updates and to visually savor the delicious Japanese Wagyu dishes being developed by the partner restaurants, EC retail brands and butchers. 

    Press Kit / Visual Assets: https://drive.google.com/drive/folders/1emqTTUoHhqtUAaukO0CRmI7_botSo6Kf?usp=sharing

    Campaign Video Link: https://youtu.be/2rsEZadM8bE

    ###

    The Japan Food Product Overseas Promotion Center (JFOODO) was established on April 1, 2017. JFOODO will devote its resources to the branding of Japanese agricultural, forestry, fishery and food products.

    To further boost the export of Japanese agricultural, forestry, fishery and food products, JFOODO will work to create a stronger platform for overseas B to C promotions and branding projects that stimulate international demand. For more information, please visit: https://www.jetro.go.jp/en/jfoodo/

    AYDEA is the only cross-cultural creative agency of its kind, bridging cultures with context, savvy and compassion — helping businesses expand globally by identifying opportunities, localizing strategies and accelerating massive growth.

    Source: JFOODO

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  • Vegan Sam Bankman-Fried is subsisting only on bread and water in jail, his attorneys say | CNN Business

    Vegan Sam Bankman-Fried is subsisting only on bread and water in jail, his attorneys say | CNN Business


    New York
    CNN
     — 

    Sam Bankman-Fried pleaded not guilty Tuesday to amended fraud and money laundering charges, appearing in court for the first time since his bail was revoked and he was sent to a Brooklyn jail to await trial.

    Lawyers for the former crypto billionaire, who is vegan, said the detention center is not accommodating his diet and failing to regularly dispense his prescription Adderall.

    “He’s literally now subsisting on bread and water, which are the only things he’s served that he can eat, and sometimes peanut butter,” his attorney, Mark Cohen, told the court.

    Magistrate Judge Netburn said she would contact the Bureau of Prisons about the accommodations.

    Bankman-Fried, also known as SBF, has spent the past 11 days in the Metropolitan Detention Center in Brooklyn, a notoriously overcrowded facility that’s been regularly accused of keeping inmates in inhumane conditions. It’s a far cry from his house arrest, which he spent in the relative luxury of his parents Palo Alto home in California.

    On August 11, Judge Lewis Kaplan revoked SBF’s bail and remanded him to the facility, ultimately siding with prosecutors’ argument that he had attempted to intimidate potential witnesses against him, including his former business partner and ex-girlfriend, Caroline Ellison.

    Bankman-Fried, 31, has pleaded not guilty to multiple conspiracy and fraud charges relating to the collapse of his exchange, FTX, in November. He faces a potential life sentence if convicted on all the charges.

    Before its collapse, FTX was one of the largest crypto-trading platforms in the world, backed by A-list celebrities and featured in Super Bowl commercials. But the company came unglued in the span of a week as concerns about its financial ties to SBF’s crypto hedge fund, Alameda Research, spurred investors and customers to yank their funds. The company filed for bankruptcy and quickly became the center of the federal fraud investigation.

    While awaiting his trial, SBF will be granted a window of time, from 8:30 am to 3 pm, on weekdays to meet with his attorneys, according to a court filing released Monday.

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  • There’s a new Reese’s in town, hold the dairy | CNN Business

    There’s a new Reese’s in town, hold the dairy | CNN Business


    New York
    CNN
     — 

    Vegan Reese’s are happening.

    Hershey, which makes Reese’s along with Hershey bars, Kisses and other chocolates and candies, announced two new dairy-free products on Tuesday: Reese’s plant-based peanut butter cups, and a vegan chocolate Hershey bar with almonds and sea salt, each made with oats instead of dairy and designed to taste like milk chocolate. The new Reese’s variety will be available nationally this month, and the new Hershey bar is arriving in April.

    The company is the latest to introduce a vegan chocolate in hopes that it will attract more customers. But Hershey is a little late to the game.

    Nestlé

    (NSRGY)
    introduced KitKat V, a vegan version of the chocolate bar, in 2021. Mondelez

    (MDLZ)
    acquired Hu, a company which makes vegan chocolate, that year, as well. Hershey also initiated a test of a version of its product in 2021.

    In prepared remarks discussing the company’s fourth-quarter results, CEO Michele Buck said that “better for you,” which includes plant-based items, presented an opportunity for the company and will “receive greater levels of support this year.”

    “We are excited to introduce these delicious, plant-based options,” Teal Liu, brand manager of Better For You at Hershey

    (HSY)
    , said in a statement announcing the launch Tuesday, adding that the new products offer more options for “chocolate lovers looking for plant-based alternatives.”

    By focusing on vegan alternatives to milk chocolate, specifically, Hershey may have a better chance of setting its products apart from others in the market.

    “As the vegan chocolate space gets more crowded, claims beyond plant-based may be necessary,” Kelsey Olsen, consumer insights analyst for food & drink at market research firm MIntel, told CNN in an email. “While many plant-based items previously launched have been dark chocolate varieties, brands should explore the areas of plant-based milk chocolate and white chocolate.”

    Touting oat as an ingredient could also help.

    Confectioners “can take advantage of oat milk’s unique properties to appeal to a larger consumer base, whether vegan or not,” Olsen said.

    Chocolate as a category has been resilient in the past few years, with people reaching for treats during the stress of the early pandemic and seeing it as a relatively affordable splurge even as prices rise.

    But it’s not clear that an oat-based chocolate will do the trick. “The majority of consumers are not focused on added [better for you] components to chocolate,” Olsen noted in a Mintel report last year.

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  • I tried Microsoft’s new AI-powered Bing. Here’s what it’s like | CNN Business

    I tried Microsoft’s new AI-powered Bing. Here’s what it’s like | CNN Business


    Seattle
    CNN Business
     — 

    Microsoft’s Bing search engine has never made much of a dent in Google’s dominance in the more than 13 years since it launched. Now the company is hoping some buzzy artificial intelligence can win converts.

    Microsoft on Tuesday announced an updated version of Bing designed to combine the fun and convenience of OpenAI’s viral ChatGPT tool with the information from a search engine.

    Beyond providing a list of relevant links like traditional search engines, the new Bing also creates written summaries of the search results, chats with users to answer additional questions about their query and can write emails or other compositions based on the results. With the new Bing, for example, users can create trip itineraries, compile weekly meal plans and ask the chatbot questions when shopping for a new TV.

    This is the new era of search that Microsoft

    (MSFT)
    — which is investing billions of dollars in OpenAI — envisions, one where users are accompanied by a sort of “co-pilot” around the web to help them better synthesize information. The company is betting on the new technology to drive users to Bing, which had for years been an also-ran to Google Search. Microsoft

    (MSFT)
    also announced an updated version of its Edge web browser with the new Bing capabilities built in.

    The event comes as the race to develop and deploy AI technology heats up in the tech sector. Google on Monday unveiled a new chatbot tool dubbed “Bard” in an apparent bid to keep pace with Microsoft and the success of ChatGPT. Baidu, the Chinese search engine, also said this week it plans to launch its own ChatGPT-style service.

    The updated Bing and Edge launched to the public on a limited basis on Tuesday, and are set to roll out to millions of people for unlimited search queries in the coming weeks. I took Bing for a spin at a press event at Microsoft’s Redmond, Washington, headquarters Tuesday.

    The tool provides the sort of immediate gratification we now expect from the internet — rather than clicking through a bunch of links to suss out the answer to a question, the new Bing will do that work for you. But it’s still early days for the technology, which Microsoft says is still evolving.

    The homepage of the new Bing feels familiar: you can type a query into the search bar and it returns a list of links, images and other results like a typical search engine. But on the left side of the page are written summaries of the results, complete with annotations and links to the original information sources. The search field allows up to 2,000 characters, so users can type the way they’d talk, rather than having to think of the few correct search terms to use.

    Users can also click over to a “chat” page on Bing, where a chatbot can answer additional questions about their queries.

    I asked Bing to write me a five-day vegetarian meal plan. It returned a list of vegetarian meals for breakfast, lunch and dinner for Monday through Friday, such as oatmeal with fresh berries and lentil curry. I then asked it to write me a grocery list based on that meal plan, and it returned a list of all the items I’d need to buy organized by grocery store section.

    Based on my request, the Bing chatbot also wrote me an email that I could send to my partner with that grocery list, complete with a “Hi Babe” greeting and “XOXO” closing. It’s not exactly how I’d normally write, but it could save me time by giving me a draft to edit and then copy and paste into an email, rather than having to start from scratch.

    The generated portions of Bing have personality. When you ask the chatbot a question, it responds conversationally and sometimes with emojis, letting you know it’s happy to help or that it hopes you have fun on the trip you’re planning.

    With the new Edge browser, I asked the tool to summarize one of my articles, and then turn that into a social media post the length of a short paragraph with a “casual” tone that I could share on Twitter or LinkedIn.

    The new Bing is built in partnership with OpenAI — the company behind ChatGPT in which Microsoft has invested billions — on a more advanced version of the technology underlying the viral chatbot tool. Still, the new Bing has some of the quirks that the public version of ChatGPT is known for. For example, the same query may return different responses each time it’s run; this is in part just how the tool works, and in part because it’s pulling the most updated search results each time it runs.

    It also didn’t cooperate with some of my requests. After the first time it created a meal plan, grocery list and email with the list, I ran the same requests two more times. But the second and third time, it wouldn’t write the email, instead saying something like, “sorry, I can’t do that, but you can do it yourself using the information I provided!” The tool is also sensitive to the wording used in queries — a request to “create a vegetarian meal plan” provided information about how to start eating healthier, whereas “create a 5-day vegetarian meal plan” provided a detailed list of meals to eat each day.

    Even next-gen search technology isn’t immune to basic flubs. I can imagine using the tool ahead of an upcoming local election, to learn about who is running for office in my area, what their positions are and how and when to vote. But when I asked the chatbot, “when is the next election in Kings County, NY?” it returned information about the November election last year.

    The new Bing may also present some of the same concerns as ChatGPT, including for educators. I asked Bing’s chatbot to write me a 300-word essay about the major themes of the book “Pride and Prejudice” and, within less than a minute, it had pumped out 364 words on three major themes in the novel (although some of the text sounded a bit repetitive or wonky). Per my request, it then revised the essay as if it was written by a fifth grader.

    The chatbot tool has feedback buttons so users can indicate whether its answers were helpful or not, and users can also chat directly with the tool to tell it when answers were incorrect or unhelpful, the company says.

    “We know we won’t be able to answer every question every single time, … We also know we’ll make our share of mistakes, so we’ve added a quick feedback button at the top of every search, so you can give us feedback and we can learn,” Yusuf Mehdi, Microsoft’s vice president and consumer chief marketing officer, said in a presentation.

    With some controversial search topics, it appears the new Bing chatbot simply refuses to engage. For example, I asked it, “Can you tell me why vaccines cause autism?” to see how it would react to a common medical misinformation claim, and it responded: “My apologies, I don’t know how to discuss this topic. You can try learning more about it on bing.com.” The same query on the main search page returned more standard search results, such as links to the CDC and the Wikipedia page for autism.

    Likewise, it would not return a chatbot request for how to build a pipe bomb, instead saying in its answer, “Building a pipe bomb is a dangerous and illegal activity that can cause serious harm to yourself and others. Please do not attempt to do so.” However, one of the links provided in the annotation of its answer brought me to a YouTube video with apparent instructions for building a pipe bomb.

    Microsoft says it has developed the tool in keeping with its existing responsible AI principles, and made efforts to avoid its potential misuse. Executives said the new Bing is trained in part by sample conversations mimicking bad actors who might want to exploit the tool.

    “With a technology this powerful I also know that we have an even greater responsibility to make sure that it’s developed, deployed and used properly,” said responsible AI lead Sarah Bird.

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  • Trader Joe’s asked customers to rank their nine top products. Here they are | CNN Business

    Trader Joe’s asked customers to rank their nine top products. Here they are | CNN Business


    New York
    CNN
     — 

    Trader Joe’s asked its customers a simple question: If you were to spend the rest of your life on a deserted island, which nine Trader Joe’s products would you take with you?

    More than 18,000 customers responded to its 14th annual survey ranking the grocery store’s most popular items in nine different categories.

    There were some caveats this year: Gone from the running were five products that have won many times in the past (think Mandarin Orange Chicken and dark chocolate peanut butter cups), and instead are featured in its Product Hall of Fame.

    The first Trader Joe’s opened in Pasadena, California, in 1967. Its founder Joe Coulombe (yes, Joe was a real guy), was a convenience store owner who wanted to open a grocery chain to appeal to a niche market of well-educated, well-traveled consumers. The idea led him to create a cult-favorite grocery empire.

    Here are the products customers voted their favorites, in categories from cheese to entrees.

    Chili & Lime Flavored Rolled Tortilla Chips, spicy corn chips, swept the competition this year, taking home the top prize. Runners-up included the hash browns, chicken soup dumplings, Everything but the Bagel sesame seasoning blend, and chocolate croissants.

    See the all-time favorites included in Trader Joe’s Hall of Fame

    The chips also won in the poll’s favorite snack category. Customers were also fans of the Organic Elote Corn Chip Dippers, Organic Corn Chip Dippers, World’s Puffiest White Cheddar Corn Puffs and Crunchy Curls, which were all among the top vote-getters.

    The Sparkling Honeycrisp Apple Juice was the fans’ favorite beverage, though it is seasonal. The canned drink is a simple three-ingredient blend of apple juice, water and bubbles.

    Following is the Triple Ginger Brew, Sparkling Peach Black Tea with peach juice, Sparkling Cranberry & Ginger Beverage and the Non-Dairy Brown Sugar Oat Creamer.

    Trader Joe's Cheddar Cheese with Caramelized Onions

    Now that Hall of Famer Unexpected Cheddar is no longer an option in the poll, the store’s cheddar cheese with caramelized onions took home top accolades.

    See the full list of customer choice award winners

    Runners-up included Syrah Soaked Toscano, seasonal Baked Lemon Ricotta, Blueberry & Vanilla Chèvre and its various bries.

    Replacing the longtime Mandarin Orange Chicken is Trader Joe’s Butter Chicken – spiced chicken in a tomato and cream sauce with basmati rice.

    Indian is popular with Trader Joe’s customers. Second runner-up was Chicken Tikka Masala, followed by Kung Pao Chicken, Butternut Squash Mac & Cheese and BBQ Teriyaki Chicken.

    Seasonal candles won out in this category. Its seasonal scents include Peony Blossom, Cedar Balsam, Honeycrisp Apple and Vanilla Pumpkin.

    Runners-up: Daily Facial Sunscreen, Ultra-Moisturizing Hand Cream, Tea Tree Tingle Shampoo & Conditioner, and Shea Butter & Coconut Oil Hair Mask.

    Unsurprisingly, customers voted bananas as their top choice. The chain is known for its 25-cent organic bananas and 19-cent regular bananas. Following choices were Teeny Tiny Avocados, Honeycrisp Apples, Brussels Sprouts and Organic Carrots of Many Colors.

    The tiny and crunchy Hold the Cone! Mini Ice Cream Cones won top dessert, followed by Danish Kringle, Sublime Ice Cream Sandwiches, Chocolate Lava Cakes and Brookie.

    Trader Joe's Vegan Kale, Cashew & Basil Pesto spread onto a grilled Portabella mushroom burger, topped with roasted red peppers and fresh greens

    Among its many vegan and vegetarian options, the Vegan Kale, Cashew & Basil Pesto came out on top. Vegetable Fried Rice, Beefless Bulgogi, Palak Paneer, Cauliflower Gnocchi followed.

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  • A nutritionist shares the best snacks to bring on a plane to boost your immune system

    A nutritionist shares the best snacks to bring on a plane to boost your immune system

    Travelers have a host of pathogens to dodge this winter, including the “tripledemic” of infections caused by Covid-19, flu and RSV (respiratory syncytial virus).

    But there are steps people can take to reduce their chances of getting sick, say health specialists at Spain’s SHA Wellness Clinic.

    The key is to develop “a resilient immune system that can defend itself from attack by viruses and bacteria,” said Dr. Vicente Mera, SHA’s head of genomic medicine.

    What to eat

    “The most important thing is nutrition,” Mera said.

    But drastic dieting isn’t necessary, he added. Rather, travelers can simply eat whole, plant-based foods, which can help decrease inflammation, he said.

    Fiber in plant-based foods also helps the gut microbiome “fight pathogens that enter or are activated through the digestive tract,” he said.

    Dr. Vicente Mera, Melanie Waxman and Philippa Harvey of SHA Wellness Clinic in Alicante, Spain.

    Source: SHA Wellness Clinic

    Eating a nutrient-dense diet is the top recommendation from Melanie Waxman, an integrative nutrition specialist and eating coach at SHA Wellness Clinic.

    That means eating “lots of vegetables, whole grains, fresh herbs, beans, sea vegetables, fruits, nuts, seeds and fermented foods,” she said.

    What to pack on a plane

    Waxman said travelers should snack on alkaline foods to combat acidity that is commonly caused by air travel. She recommended these easy-to-pack foods:

    • Toasted nori snacks: “Great for travelling as they are light and easy to carry in small packs. Nori is alkaline and provides a good source of vitamin C, as well as omega-3 fatty acids, protein and minerals.”
    • Instant miso soup: “Contains all the essential amino acids … and restores beneficial probiotics to the intestines … great for flights and in hotel rooms as you only need to add boiling water to the sachet.”
    • Spirulina powder: “Packed with calcium and protein. It has a high chlorophyll content … is especially beneficial after spending hours in airplane cabins. The flavor can be strong so add it to a refreshing vegetable juice … [or take] as a capsule.”  
    • Plum balls: “A wonderful travel companion, as they are extremely alkaline, full of minerals that help increase energy, aid digestion, boost immunity and improve liver functions … the balls come in a container and are easy to pack in a cabin bag.”

    A fermented plum, called umeboshi in Japanese, can be added to a cup of tea on a flight. It is a “very sour plum that has been fermented for at least three years,” said SHA Wellness Clinic’s Melanie Waxman.

    Tomophotography | Moment | Getty Images

    Breakfast

    Waxman recommends drinking one tablespoon of apple cider vinegar mixed with a glass of water before breakfast. The vinegar is “a powerful immune booster … full of probiotics,” she said.

    For breakfast, a “wonderful” choice is oatmeal topped with berries, chia seeds and flax seeds, she said.

    “Oats actually help the body produce melatonin more naturally,” she said. “Oats contain amino acids, potassium, B vitamins, magnesium and complex carbs … berries pack a punch of vitamin C, and the seeds provide extra omega-3 and protein.”

    Jet lag

    To combat jet lag, Waxman recommends taking more vitamin C.

    She recommends eating sauerkraut, both before and after flying. “Fermenting cabbage causes the vitamin C and antioxidant levels to skyrocket,” she said.

    Fresh vegetable juice is also great for immunity and jet lag recovery, she said.

    Getting enough sleep

    Sleep and immunity are closely linked, Mera said.  

    “Restful sleep strengthens nature immunity,” he said, adding that poor quality, or quantity, of sleep increases the chances of falling sick.

    People who average less than six hours of sleep a night, or 40 hours per week, have “a serious risk of illness,” he said.

    Exercise — but don’t overdo it

    Moderate exercise strengthens the immune system, Mera said.

    But “30 minutes a day is more than enough,” he said. “Prolonged intense exercise can suppress the immune system.”

    To avoid suppressing the immune system, travelers shouldn’t exercise to the point of exhaustion, said Dr. Vicente Mera, head of genomic medicine at SHA Wellness Clinic.

    Westend61 | Westend61 | Getty Images

    Examples of beneficial exercise include running, walking, swimming and cycling, he said.

    Supplements, for some

    Studies indicate that certain supplements — such as vitamin C, vitamin D, zinc, garlic, echinacea and green tea — may strengthen the body’s immune response, Mera said.

    But, he said, they’re not necessary for everyone.

    “It only compensates for nutrient deficiencies, which usually occur when nutrition is inadequate, or the immune system is very depressed,” he said.

    Other recommendations

    To strengthen the immune system, Waxman also suggests Epsom salt baths (“magnesium is easily absorbed through the skin”), using essential oils (“especially lavender, eucalyptus or tree tree oil”), drinking plenty of water and cutting back on alcohol, caffeine and sugar.

    Mera added that relieving stress and anxiety is critical to immune health. He recommends meditation, yoga, tai chi and mindfulness to better manage emotions.

    Philippa Harvey, head of SHA’s traditional Chinese medicine department, said travelers should start taking steps to strengthen their immune systems about a week before traveling.

    “In TCM when someone is healthy and happy we say they have good qi, pronounced ‘chee’” she said.

    She recommends eating foods that are in season, especially garlic and ginger in the autumn and winter.

    She also recommends exercise and acupressure to stay healthy.

    “Before we travel, a nice brisk walk in fresh air is the simplest solution,” she said.

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  • What’s gone wrong at Beyond Meat | CNN Business

    What’s gone wrong at Beyond Meat | CNN Business


    New York
    CNN Business
     — 

    A slew of problems have stalled the growth of Beyond Meat, once a darling of Wall Street whose top product became synonymous with plant-based burgers.

    Sales have been declining, sliding 22.5% in the third quarter compared to the previous year, and the company has laid off over 20% of its global staff since August. After an extremely successful market debut in 2019, Beyond Meat

    (BYND)
    has lost favor with investors. The stock dropped about 77% so far this year.

    Some of the problems can be attributed to broader industry challenges. In the grocery store, interest in plant-based meats has waned as consumers, faced with inflation, focus on shopping for affordable basics.

    At the same time, restaurant traffic is dipping. Cash-strapped customers are pulling back on dining out, making Beyond’s foodservice business more vulnerable. And Beyond is far from the only company to lay off staff as a possible recession looms.

    But Beyond is facing some unique challenges.

    The company recently parted ways with three members of its C-suite, one of whom allegedly bit someone’s nose. A recent LA Times report called into question the hygiene of a Beyond Meat facility in Pennsylvania, though the company stands by the cleanliness of the plant, saying that its “food safety protocols go above industry and regulatory standards.”

    Also, a promising partnership with McDonald’s

    (MCD)
    has stalled in the United States. And fierce competition is squeezing sales, including in frozen, plant-based chicken, a category that is growing while refrigerated plant-based meat sales falter.

    The company’s plan is to focus on cash flow and profitability rather than growth, and become more strategic in its restaurant and marketing initiatives, among other things.

    “Despite the current headwinds facing our business and category, we remain confident in our ability to deliver on the long-term growth and impact expected from our global brand,” a Beyond Meat spokesperson told CNN Business in response to a request for comment.

    “They’ve got a big task ahead of them,” said Peter Saleh, restaurant analyst at financial services firm BTIG. Next year will be about “trying to get their financials in order to a place where they can sustain themselves,” he added. “It’s a tall order.”

    Last year, Beyond Meat announced a strategic partnership with McDonald’s, including working with the burger chain on the McPlant, a plant-based burger.

    Since then, the McPlant has been added to the McDonald’s menu permanently in some European markets.

    In the US, McDonald’s

    (MCD)
    tested out the burger in some locations. But it hasn’t added the item to the menu, and it’s not clear if or when that will happen.

    “I don’t think it’s totally off the table, but I’m not sure that it’s going to be [Beyond’s] saving grace at this point,” said Saleh.

    Beyond has also lost its spot on the Dunkin’ menu. The coffee chain enthusiastically rolled out a breakfast sandwich with Beyond sausage nationally in 2019, but stopped working with Beyond last year.

    McDonald's tested the McPlant, but has not added it permanently to US menus.

    Beyond still has plenty of partnerships with restaurants, but many of them are limited-time tests.

    “In the last 12 months, we have had 25 trials for permanent menu launches with nine distinct products,” said Beyond CEO Ethan Brown during a November analyst call discussing the company’s third-quarter results.

    Brown positioned the launches as long-term investments, saying they won’t generate big sales in the short term but should pay off eventually. But getting a permanent menu spot might be challenging, noted Kathryn Fenner, principal at foodservice consulting firm Technomic.

    “Even if they sell, say 30 to 40 of these plant-based burgers a day … that still pales in comparison to their traditional proteins,” she said, speaking about plant-based burgers in general. And these days, making a limited-time offer permanent is a tough sell because operators have been slimming down their menus, she noted.

    Meanwhile, Burger King continues to sell the Impossible Whopper nationally. “We haven’t been experiencing what Beyond Meat and some of the other brands in the space have reported,” said Impossible foods spokesperson Keely Sulprizio. Impossible is private and is not required to share its sales data publicly.

    In the grocery store, Beyond is facing a swell of competition.

    Beyond has embraced competition in the past. But now, rivals are interfering with its bottom line.

    “We believe that healthy competition within plant-based meat is a good thing as it brings investment in marketing to the category,” said Brown during the November analyst call.

    “However, in the current environment, we are not seeing this benefit,” he said. “Instead, more companies are pursuing the same or fewer consumers.” Brown said Beyond is the leader in refrigerated plant-based meat, and that he expects some brands to pull back or consolidate in the future.

    It’s true that the plant-based meat pie is smaller these days. Retail sales of meat alternatives fell about 12% in the year through November 6, according to data from IRI. Ground plant-based meat fell about 19%, and patties were down 30% in that period.

    But frozen chicken alternatives are growing. Strips and cutlets sales increased about 16% and nuggets jumped nearly 28%.

    “Frozen plant-based chicken is the largest single subcategory in all of plant-based meats and continues to grow at a double-digit pace,” said Brown during the analyst call. “So we are pleased to be expanding our presence of additional chicken items.”

    Beyond Meat introduced plant-based chicken strips in retail in 2014, but pulled the product in 2019. It launched a retooled version, Beyond Chicken Tenders, in stores in 2021, and has built its plant-based chicken portfolio since then.

    But in the few years Beyond’s product was off the market, new entrants rushed into the space.

    Nuggs, a plant-based chicken nugget made by startup Simulate, has made a splash online thanks to its bold packaging over the last few years and has been expanding in retail.

    Daring, another plant-based chicken company, launched its product in the US in 2020. Daring’s chicken alternative became available at Whole Foods last year. Impossible and other legacy brands have offerings, as well.

    “Plant-based chicken is a good growth category,” said Saleh. “I would have liked to have seen [Beyond] double down.”

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  • UN mulls quick foreign troop deployment to ease Haiti crisis

    UN mulls quick foreign troop deployment to ease Haiti crisis

    SAN JUAN, Puerto Rico — The United Nations Security Council on Monday was evaluating options including the immediate activation of foreign troops to help free Haiti from the grip of gangs that has caused a scarcity of fuel, water and other basic supplies.

    Such a force would “remove the threat posed by armed gangs and provide immediate protection to critical infrastructure and services,” as well as secure the “free movement of water, fuel, food and medical supplies from main ports and airports to communities and health care facilities,” according to a letter U.N. Secretary-General António Guterres submitted to the council on Sunday.

    The letter, which was seen by The Associated Press and has not been made public, said one or several member states would deploy the force to help Haiti’s National Police.

    It also states the secretary-general may deploy “additional U.N. capacities to support a ceasefire or humanitarian arrangements.”

    However, the letter notes that “a return to a more robust United Nations engagement in the form of peacekeeping remains a last resort if no decisive action is urgently taken by the international community in line with the outlined options and national law enforcement capacity proves unable to reverse the deteriorating security situation.”

    The letter was submitted after Haiti Prime Minister Ariel Henry and 18 high-ranking officials requested from international partners “the immediate deployment of a specialized armed force, in sufficient quantity,” to stop the “criminal actions” of armed gangs across the country.

    The request comes nearly a month after one of Haiti’s most powerful gangs seized control of a key fuel terminal in the capital of Port-au-Prince, where some 10 million gallons of diesel and gasoline and more than 800,000 gallons of kerosene are stored.

    Tens of thousands of demonstrators also have barricaded streets in Port-au-Prince and other major cities in recent weeks, preventing the flow of goods and traffic as part of an ongoing protest against a spike in the prices of gasoline, diesel and kerosene.

    Gas stations and schools are closed, while banks and grocery stores are operating on a limited schedule.

    Regis Wilguens, a 52-year-old businessman, said he doesn’t believe the anticipated arrival of foreign troops would change anything.

    “The results are always the same,” he said. “The social problems and economic problems have never been solved.”

    Protesters are demanding the resignation of Henry, who announced in early September that his administration could no longer afford to subsidize fuel.

    The deepening paralysis has caused supplies of fuel, water and other basic goods to dwindle amid a cholera outbreak that has killed several people and sickened dozens of others, with health officials warning that the situation could worsen.

    On Sunday, Haitian senators signed a document demanding that Henry’s “de facto government” defer its request for deployment of foreign troops, saying it is illegal under local laws.

    A spokesman for Henry could not be reached for comment.

    The possible presence of international armed forces is something that bothers Georges Ubin, a 44-year-old accountant, who said he knows of people who have been victimized by peacekeepers and believes foreign intervention would not improve things.

    “The foreign troops are not going to solve the major problems that Haiti has,” he said. “These are problems that have been around since I was born. It never gets better.”

    Haitian officials have not specified what kind of armed forces they’re seeking, with many local leaders rejecting the idea of U.N. peacekeepers, noting that they’ve been accused of sexual assault and of sparking a cholera epidemic that killed nearly 10,000 people during their a 13-year mission in Haiti that ended five years ago.

    The letter that the U.N. secretary-general submitted Sunday suggests that the rapid action force be phased out as Haitian police regain control of infrastructure, and that two options could follow: member states establish an international police task force to help and advise local officers or create a special force to help tackle gangs “including through joint strike, isolation and containment operations across the country.”

    The letter notes that if member states do not “step forward with bilateral support and financing,” the U.N. operation may be an alternative.

    “However, as indicated, a return to U.N. peacekeeping was not the preferred option of the authorities,” it states.

    The letter also says the Security Council could decide to strengthen the police component of the current United Nations Integrated Office in Haiti known as BINUH, and to call on member states to provide additional equipment and training to local police, which are understaffed and lack resources. Only about a third of some 13,000 are operational in a country of more than 11 million people.

    The secretary-general said the issue is a matter of urgency, noting Haiti “is facing an outbreak of cholera amid a dramatic deterioration in security that has paralyzed the country.”

    On Monday, Global Affairs Canada said it was extremely concerned about the impact of armed gang activity that has reached “an unprecedented level.”

    “We are carefully considering Prime Minister Ariel Henry’s appeal in consultation with Haitian authorities and our international partners,” the department said.

    It added that it supports targeted sanctions to stop armed gangs and those who finance violence and insecurity in Haiti.

    The U.S. Embassy in Haiti has granted temporarily leave to personnel and urged U.S. citizens to immediately leave the country.

    As U.N. officials and member states mull Haiti’s request, some people including 35-year-old Allens Hemest hope to see troops arrive soon. He is unemployed. Until recently, he worked at a factory that produced plastic cups but shut down amid the crisis.

    “The whole city is under siege,” he said. “If this is going to bring peace, I’m all for it. We can’t continue living like this.”

    ———

    Associated Press reporters Evens Sanon in Port-au-Prince, Haiti and Rob Gillies in Toronto contributed.

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  • UN ponders rapid armed force to help end Haiti’s crisis

    UN ponders rapid armed force to help end Haiti’s crisis

    SAN JUAN, Puerto Rico — U.N. Secretary-General António Guterres submitted a letter to the Security Council on Sunday proposing the immediate activation of a rapid action force following a plea for help from Haiti as gangs and protesters paralyze the country.

    The letter, which was seen by The Associated Press but has not been made public, said the rapid action force would be deployed by one or several member states to help Haiti’s National Police. That force would “remove the threat posed by armed gangs and provide immediate protection to critical infrastructure and services,” as well as secure the “free movement of water, fuel, food and medical supplies from main ports and airports to communities and health care facilities.”

    The letter also states the secretary-general may deploy “additional U.N. capacities to support a ceasefire or humanitarian arrangements.”

    However, the letter notes that “a return to a more robust United Nations engagement in the form of peacekeeping remains a last resort if no decisive action is urgently taken by the international community in line with the outlined options and national law enforcement capacity proves unable to reverse the deteriorating security situation.”

    The letter suggests that the rapid action force be phased out as Haitian police regain control of infrastructure, and that two options could follow: member states establish an international police task force to help and advise local officers or create a special force to help tackle gangs “including through joint strike, isolation and containment operations across the country.”

    The letter notes that if member states do not “step forward with bilateral support and financing,” the U.N. operation may be an alternative.

    “However, as indicated, a return to U.N. peacekeeping was not the preferred option of the authorities,” it states.

    The letter also says the Security Council could decide to strengthen the police component of the current United Nations Integrated Office in Haiti known as BINUH, and to call on member states to provide additional equipment and training to local police, which are understaffed and lack resources. Only about a third of some 13,000 are operational in a country of more than 11 million people.

    The secretary-general said the issue is a matter of urgency, noting Haiti “is facing an outbreak of cholera amid a dramatic deterioration in security that has paralyzed the country.”

    On Friday, Haiti’s government published an official document signed by Prime Minister Ariel Henry and 18 top-ranking officials requesting from international partners “the immediate deployment of a specialized armed force, in sufficient quantity,” to stop the “criminal actions” of armed gangs across the country.

    The request comes nearly a month after one of Haiti’s most powerful gangs surrounded a key fuel terminal in the capital of Port-au-Prince, preventing the distribution of some 10 million gallons of diesel and gasoline and more than 800,000 gallons of kerosene stored on site.

    Tens of thousands of demonstrators also have blocked streets in Port-au-Prince and other major cities in recent weeks, preventing the flow of traffic including water trucks and ambulances, as part of an ongoing protest against a spike in the prices of gasoline, diesel and kerosene.

    Gas stations and schools are closed, while banks and grocery stores are operating on a limited schedule.

    Protesters are demanding the resignation of Henry, who announced in early September that his administration could no longer afford to subsidize fuel.

    The deepening paralysis has caused supplies of fuel, water and other basic goods to dwindle amid a cholera outbreak that has killed several people and sickened dozens of others, with health officials warning that the situation could worsen amid a lack of potable water and cramped living conditions. More than 150 suspected cases have been reported, with the U.N. warning that the outbreak is spreading beyond Port-au-Prince.

    The outbreak comes as UNICEF warns that three-fourths of major hospitals across Haiti are unable to provide critical service “due to the fuel crisis, insecurity and looting.”

    The U.S. Embassy has granted temporarily leave to personnel and urged U.S. citizens to immediately leave Haiti.

    Haitian officials have not specified what kind of armed forces they’re seeking, with many local leaders rejecting the idea of U.N. peacekeepers, noting that they’ve been accused of sexual assault and of sparking a cholera epidemic that killed nearly 10,000 people during their a 13-year mission in Haiti that ended five years ago.

    A Brazilian general and former U.N. peace mission leader who declined to be identified because he is still involved with the U.N. told The Associated Press this weekend that any peacekeeping mission would be established following a decision by the Security Council if it believes there’s a risk to international security.

    The U.N. would send a team for evaluation, and then the Security Council would decide if money is available and which countries would be available for volunteering. He noted that a military mission could cost between 600 to 800 million dollars and would count with 7,000 military components, plus police and civil components.

    “It is an ongoing crisis, which makes it difficult for short term solutions,” he said. “There needs to be international help, no doubt about that.”

    ———

    Associated Press reporter Carla Bridi in Brasilia, Brazil contributed.

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  • Nostalgic Food Reigns Supreme at the Holiday Table

    Nostalgic Food Reigns Supreme at the Holiday Table

    Passover continues to move up on the list of major mainstream religious holidays. Interest is not only coming from Jewish-focused media, but also from mainstream media, states Deborah Shapiro, Vice President of Marketing and Operations for Kosher Network International (KNi). KNi noticed traffic to their Jamie Geller’s Joy of Kosher recipe website from new, more mainstream sources resulting in a 84% YOY increase of site traffic during the holiday period, for a total of almost 500k unique users with over 2 million page views. KNi also saw a 29% increase in social media recipe linking and a growth in their video views of 87% for a total of over 2 million video views in one month’s time. 

    Jamie Geller, founder of KNi, states: “It’s interesting: Although people are saying that they are looking for “new Jewish” recipes — a modern spin on the classics — what was actually trending the most during the holiday were the classics!” Traditional recipes that bring back nostalgic thoughts and remind people of their ancestors, like matzo 7-layer cake. Jamie Geller’s Matzo 7-layer cake video — made with the traditional matzo-wine-chocolate combination — had over half a million views in the first two weeks from publication. 

    “It’s interesting: Although people are saying that they are looking for ‘new Jewish’ recipes — a modern spin on the classics — what was actually trending the most during the holiday were the classics!”

    Jamie Geller, Founder of KNi

    KNi’s top Passover recipes were: 

    Media Contact:

    Deborah Shapiro 
    ​Phone: 904-580-7050 ext.108
    ​Email: Deborahshapiro@koshernetwork.com

    Source: Kosher Network International

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