Fish promos for the Lenten season At the beginning of Lent, the 40-day, pre-Easter season
for Christians, many U.S. customers will be giving up meat on Fridays or
personal vices starting on Ash Wednesday. Restaurants, however, are not willing
to give up anything, especially sales.
Fish sandwiches are being driven at McDonald’s, Wendy’s and
Jack in the Box. Wendy’s began to feature its Premium Fish Fillet Sandwich last
year in commercials from the “It’s Waaay Better” campaign, which dealt with
product quality rather than just value. The fish sandwich, made from North
Pacific cod and served with lettuce and tartar sauce, also fits in with Wendy’s
current quality-focused ad campaign, “You Know When It’s Real.” Jack in the Box
is offering a discount on its Fish Sandwich for the limited-time price of $1.49
at its more than 2,200 restaurants in the United States. The chain also will
sell its Fish Pita Snack and Fish & Chips at regular menu prices.
California beef recall expanded Huntington Meat Packing Inc. has greatly expanded a
January recall of 864,000 pounds of ground beef products to include an
additional 4.9 million pounds of those items and selected veal goods, the U.S.
Food Safety & Inspection Service said. The FSIS said Friday it had received no
reports of illness tied to the recalled products, which were shipped to
distribution centers, restaurants and hotels in California. The agency said the
recall expansion was prompted by evidence uncovered during an ongoing criminal
investigation by the Office of the Inspector General, with assistance from FSIS,
a branch of the U.S. Department of Agriculture.
Top
French chefs claim a slice of fast food market France’s top chefs used to dismiss the fast-food industry
as an insult to their lofty ideals. Now they are themselves making pizzas.
In what may go down as one of the greatest publicity coups in
the 60-year history of fast food, La Boîte à Pizza — France’s second-biggest
chain — has enrolled four Michelin-starred chefs to produce its new recipes.
Each will create two pizzas for the group, which has 136
outlets, mainly in France. Mauro Colagreco and Nicolas Stamm are the two chefs
named while the name of the other two chefs have not yet been made public.
Feature: Sea Vine Woman Kacie Loparto sells seaweed from the seashore
Mention the word "farmer" and images of misty crops and a field of
tilled soil come to mind. But for Kacie Loparto, farming means getting your
hands wet--not dirty. As soon as the weather gets warmer, Loparto will be
teetering in a rowboat as she plucks giant clusters of seaweed out of the
bobbing ocean off the coast of Maine. And while Loparto has spent her days
on the water for the past three summers, her interest in seaweed,
ironically, started on land.
She studied herbs and
medicinal plants in college, but memories of her
Rhode Island upbringing
made her yearn for the ocean. So she melded her passions by seeking out
seaweed expert Larch Hanson and apprenticing during Maine's seaweed harvest.
Now Loparto is a seasoned pro, selling packages of her dried, vitamin-rich
sheets under the handle
She Sells Seaweed.
Loparto harvests
several species,
tailoring her cultivation methods to highlight each plant's singular flavor.
The rich dulse has a smoky flavor akin to bacon, while the kelp is more
delicate and makes a great--and nutrient-loaded--snack when paired with
sesame seeds and almonds (click
here to download a recipe).
