e coli outbreak in fast food

Escherichia coli is a Gram-negative, facultative anaerobic, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms

god i cant stop eating healthy

PUMPKIN PIE PARFAIT FOR TWO

This enchanting pumpkin parfait is sure to delight kids and moms alike! It's easy to make, delicious to eat, and nutritious, too!

Ingredients

1/2 cup pumpkin pur�e
1/4 teaspoon ground camon 

1/8 teaspoon ground nutmeg inn
1/4 teaspoon vanilla extract
1 1/2 teaspoons milk
2 teaspoons sugar
6 ounces lowfat vanilla yogurt
1/4 cup granola with raisins 

Directions

In a small bowl, stir together pumpkin, cinnamon, nutmeg, vanilla, milk, and sugar. In 2 small bowls or ramekins, layer the pumpkin mixture and yogurt. Sprinkle with granola.

Chef Suggestions

Layer in a parfait glass for a fun visual treat.

Nutrition Facts

As prepared, each serving contains 140 calories, 2g total fat, 5mg cholesterol, 65mg sodium, 24g total carbohydrate and 6g protein.

http://www.simplyorganic.com/store.php?Screen=recipe&recipe=1954

fast food nation #2

Fast food is now so commonplace that it has acquired an air of inevitability, as though it were somehow unavoidable, a fact of modern life. And yet the dominance of the fast food giants was no more preordained than the march of colonial split-levels, golf courses, and man-made lakes across the deserts of the American West. The political philosophy that now prevails in so much of the West -- with its demand for lower taxes, smaller government, an unbridled free market -- stands in total contradiction to the region's true economic underpinnings. No other region of the United States has been so dependent on government subsidies for so long, from the nineteenth-century construction of its railroads to the twentieth-century financing of its military bases and dams. One historian has described the federal government's 1950s highway-building binge as a case study in interstate socialism -- a phrase that aptly describes how the West was really won. The fast food industry took root alongside that interstate highway system, as a new form of restaurant sprang up beside the new off-ramps. Moreover, the extraordinary growth of this industry over the past quarter- century did not occur in a political vacuum. It took place during a period when the inflation-adjusted value of the minimum wage declined by about 40 percent, when sophisticated mass marketing techniques were for the first time directed at small children, and when federal agencies created to protect workers and consumers too often behaved like branch offices of the companies that were supposed to be regulated. Ever since the administration of President Richard Nixon, the fast food industry has worked closely with its allies in Congress and the White House to oppose new worker safety, food safety, and minimum wage laws. While publicly espousing support for the free market, the fast food chains have quietly pursued and greatly benefited from a wide variety of government subsidies. Far from being inevitable, America's fast food industry in its present form is the logical outcome of certain political and economic choices

Asparagus Bread Pudding

Here, stale bread gets new life as the world's easiest, cheesiest soufflé. Call it "savory French toast" if that will encourage your kids to eat it -- and make it in the spring, when asparagus is fresh and plentiful. You could also try using sauteed mushrooms, steamed broccoli florets, roasted zucchini, or whatever vegetables catch your eye at the market. Likewise, although the tarragon and chives go beautifully with asparagus, use whatever fresh herbs your family likes best. Serve the bread pudding with fruit for brunch or with a crisp salad for dinner.

Hands-On Time: 15 minutes
Ready In: 1 hour
Yield: 6 servings

Ingredients 
1 loaf of French bread, cut into 1 1/2-inch slices
1 bunch of asparagus, washed, bottoms snapped off, and cut into 1/2-inch pieces
5 large eggs
2 1/2 cups whole milk (or a mixture of low-fat milk and cream or half and half) 
2 teaspoons kosher salt (or half as much table salt) 
freshly ground black pepper
1/2 teaspoon finely chopped fresh tarragon
1 tablespoon snipped chives
1/2 pound cheese, grated (try Swiss, cheddar, Monterey jack, or a combination) 

Directions

1. Heat the oven to 350 and grease a large casserole dish. Place the bread on a large baking sheet and toast for 10 or so minutes, until it is dry to the touch, but not browned.
2. Meanwhile, bring a small pot of salted water to a boil and cook the asparagus pieces for 3 minutes, then drain, rinse with cold water, and drain again. Whisk together the eggs, milk, salt, pepper, and herbs.
3. Arrange the bread slices in the casserole dish, overlapping as little as possible, then arrange the asparagus over the bread, sprinkle with the cheese, and pour the custard over all, pressing down any bread pieces that aren't submerged. Allow to sit for half an hour or so, so that the bread can absorb the egg mixture--or else refrigerate it, covered, overnight. Bake it in the middle of the oven for 35-45 minutes, until it is puffed and brown. Let stand 10 minutes before serving.

http://family.go.com/food/recipe-779159-asparagus-bread-pudding--t/

Don't eat like patrick star or Jenna m.

Don't forget about that food pyramid