Food news roundup

We know what we should be eating by now, but putting knowledge into action is another matter. Suzanne Havala Hobbs’ On The Table column in The News & Observer (Raleigh, N.C.) talks about new guidelines that may help. It’s here.

The new spicy sandwich at Chick-Fil-A contains more than two meals’ worth of sodium, according to this in the Charlotte (N.C.) Observer. Not that I’m a health freak – as you know – but that’s just wrong. Save the salt for something worth it, like an ear of fresh, sweet corn.

I enjoy brunch, but I like having it at home. I feel more relaxed than at a restaurant, and the foods aren’t hard to make. I also don’t have to wait until noon to have a little toddy. The Winston-Salem (N.C.) Journal offers tips for preparing brunch at home here.

I’ve judged a few cooking contests, and I’ve seen some strange things. But nothing as strange as a chicken salad recipe containing Cool Whip which showed up in the Memphis Commercial Appeal’s contest. Uh, make that FOUR chicken salad recipes with Cool Whip. Good sense prevailed. See the winners (all CW-free) here.

Can you hear me now, noisy restaurants? One San Francisco eatery added padded walls to dampen the din – may this be a trend that sweeps the nation. Read more in the San Francisco Chronicle, here.

My childhood experience at Girl Scout camp involved grits that solidified into Frisbees and a snake scare in the bathhouse. But Camp Bacon in Michigan, now that’s what I call a camp. For the love of all things bacony, read more at The Washington Post, here.


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