See what Sen. Russ Feingold has to say about last Friday's bipartisan health care summit in Washington D.C.
Then, check out this video of Rep. Paul Ryan's comments at the summit.
(photo courtesy of CBS News, via Google images)
That last one doesn't sound so risky — and isn't, for most people. But it can be dangerous, even fatal, for the growing ranks of traditional-age undergraduates with food allergies. According to the Centers for Disease Control and Prevention, the number of Americans under the age of 18 with food allergies rose to 3 million, which is 4% of the age group, in 2007, up from 2.3 million, or 3.3% of the under-18 population, in 1997. As those kids grow up, some lose their allergies, but many others don't.
In greater numbers than ever before, they're arriving on college campuses with concerns that dining halls don't know how to handle.
The allergic student of even a few years ago might have had to take chances, pester cooks about ingredients or just skip eating anything made in a public kitchen altogether. But as allergies seem to have become more common — and as allergy sufferers and advocates have become more aggressive in lobbying for accommodations – dining services officials are beginning to act. Many college and university dining halls have adopted signs that point out common allergens, while others offer frozen meals and special items like gluten-free bread so students with allergies can have the social experience of eating with their friends.
Thursday, 11 February 2010
It’s a Friday afternoon in November, and the members of the University of Wisconsin varsity women’s crew team have come together to practice their skills.
However, they are not practicing with boats and oars, nor are they anywhere near open water.
Today, they have met in the School of Human Ecology building to work on techniques that involve measuring cups, mixing bowls, and stoves.
The team is about to participate in a two-hour healthy cooking program, a pilot initiative that is sponsored by the athletic department, and it is specifically designed for student-athletes.
The goal of the program is to equip student athletes with a basic knowledge of how to plan and prepare healthy meals that respect their limited time, living space, and financial resources.
In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called “Food Rules: An Eater’s Manual,” by Michael Pollan.
Mr. Pollan is not a biochemist or a nutritionist but rather a professor of science journalism at the University of California-Berkeley. You may recognize his name as the author of two highly praised books on food and nutrition, “In Defense of Food: An Eater’s Manifesto” and “The Omnivore’s Dilemma.” (All three books are from Penguin.)
If you don’t have the time and inclination to read the first two, you can do yourself and your family no better service than to invest $11 and one hour to whip through the 139 pages of “Food Rules” and adapt its guidance to your shopping and eating habits.
Chances are you’ve heard any number of the rules before. I, for one, have been writing and speaking about them for decades. And chances are you’ve yet to put most of them into practice. But I suspect that this little book, which is based on research but not annotated, can do more than the most authoritative text to get you motivated to make some important, lasting, health-promoting and planet-saving changes in what and how you eat.
Check out the website for more details..."The Ironworks Café has a partnership with East High School's alternative educational program Vocationally Integrated Pathways (V.I.P.). Students from V.I.P. and other area students, under the guidance of restaurant professionals, are responsible for the entire operations of the business. Ironworks Cafe offers a menu featuring local and seasonal ingredients, fairly traded coffee (Just Coffee Coop), teas (Rishi), and other commodities (cocoa, sugar, oils). The menu changes daily, but will retain a familiar format. From-scratch soups, salads, sandwiches and special breakfast offerings will always include sweet and savory, as well as vegetarian options."