Even these doods believe in Operation Moderation!
Macfly
Thursday, October 30, 2008
Portions Today Compared To 20 Years Ago Part 2
Today: 5 oz Blueberry Muffin Has 500 Calories
20 Years Ago: 1.5 oz Blueberry Muffin Had 210 Calories
Today: 16 oz Mocha Coffee
with steamed whole milk & mocha syrup
Has 350 Calories
20 Years Ago: 8 oz Coffee
with whole milk & sugar
Had 45 Calories
Today: 2 Large Slices
Of pepperoni pizza
Has 850 Calories
20 Years Ago: 2 Slices
Of Pepperoni Pizza
Was 500 Calories
Today: A TUB
Of popcorn
Has 360 Calories
20 Years Ago: 5 Cups
Of popcorn
Had 270 Calories
Today: 1 Large
Chocolate Chip Cookie
Has 275 Calories
20 Years Ago: 1 1/2 Diameter
Chocolate Chip Cookie
Had 55 Calories
Today: Chicken Stir Fry
Has 865 Calories
* Often restaurant entrees are large enough for two people
*So Share or eat half
20 Years Ago: 2 Cups
Of Chicken Stir Fry
Had 435 Calories
Dollar menu: Brought to you by Officer Shell
So you complain about not having time to eat healthy, especially in the morning for breakfast.
Maybe you hit Mcdonalds or Carls Jr?
Well, we can't stop you, we might write you a citation, but really, who's going to say anything?
Here are the best and worst choices for breakfast from the major fast food chains.
McDonald's: Worst Choices
Pass on the Deluxe Breakfast with a regular or large biscuit and the Big Breakfast because they can set you back a minimum of 790 calories, 51 g fat, and 18 g saturated fat.
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McDonald's: Better Bet
Your better alternative under the golden arches is the Egg McMuffin (300 calories, 12 g fat, 5 g saturated fat, 2 g fiber, 820 mg sodium). To help make the healthiest choices at McDonald's or any other fast-food chain, ask for a nutrition information brochure at the counter or check out the web site. Look for items that contain some fiber and protein that will keep you feeling satisfied for hours and don't have too much sugar, sodium, or saturated or total fat.
Burger King: Worst Choice
Skip the enormous Omlet Sandwich ( 730 Calories, 45 greams of ft, 16 grams of Saturated fat, and 1,949 mg of sodium) containing an omlet on a specialty bun topped with bacon sausage and cheese—a high-calorie, high fat, high sodium sandwich containing almost a day’s worth of fat and sodium.
Burger King: Better Bet
Choose the Ham Omelet Sandwich (290 calories, 13 g fat, 4.5 g saturated fat, 870 mg sodium, and 1 g fiber) for a breakfast that will help keep you feeling full until lunch.
Jack in the Box: Worst Choice
Even though it sounds healthy, the Sirloin Steak & Egg Burrito with Fire Roasted Tomato Salsa has a whopping 790 calories, 48 g fat, and 5 g saturated fat along with 6 g fiber.
Jack in the Box: Better Bets
Take your pick and enjoy a Breakfast Jack (290 calories, 12 g fat, 4.5 g saturated fat, 760 mg sodium and 1 g fiber) sandwich with a slice of ham, cheese and an egg, or for a few more fat calories, make it a Bacon Breakfast Jack (300 calories, 14 g fat, 5 g saturated fat, 728 mg sodium, and 1 g fiber).
Skip Carl's Junior for Breakfast
French Toast Dips with syrup are the better bet but hardly healthy. Worst bets include the Breakfast Burger loaded with a burger, egg, bacon, cheese, and hash brown nuggets (830 calories, 47 g fat, 15 g saturated fat, 1,580 mg sodium, and 3 g fiber) or the hard-to-hold Loaded Breakfast Burrito bursting with scrambled eggs, sausage, bacon, 2 cheeses, and salsa wrapped in a tortilla (820 calories, 51 g fat, 16 g saturated fat, 1,530 mg sodium, and 2 grams fiber).
Dunkin' Donuts: Worst Choices
Stay away from the decadent, more like over-the-top desserts, Triple Chocolate Muffin (660 calories, 33 g fat, 7 g saturated fat, 4 g fiber) or Peanut Butter Cup Cookie (590 calories, 29 g fat, 13 g saturated fat, and 3 g fiber).
Dunkin' Donuts: Better Bets
Pair your favorite coffee with a wheat bagel (330 calories, 4 g fat, 1 g saturated fat, 12 g protein, 4 g fiber) or a multigrain bagel (380 calories, 6 g fat, 1 g saturated fat, 14 g protein, 5 g fiber) high in satisfying fiber and protein that will keep you going strong. Or eat half of a high-fiber Honey Bran Raisin Muffin.
Starbucks: Worst Choices
Worst bets on the Starbucks menu include pretty much all the other high-fat, high-sugar options that won't keep you full until lunch. This includes Starbucks Classic Coffee Cake (570 calories, 28 g fat, 10 g sat fat, 7 g protein).
Starbucks: Better Bets
Starbucks is a popular morning stop for coffee and a quick treat. Breakfast items vary by region, featuring both indulgent and healthy choices. Better bets include the Spinach Roasted Tomato, Feta & Egg Wrap (240 calories, 10 g fat, 3.5 g saturated fat, 13 g protein, 7 g fiber), the fruit and cheese platter, and any of the low-fat bran muffins, scones, and coffee cake.
Subway: Worst Choice
You won't lose weight if you opt for our pick for the worst choice, the 6 inch Chipotle Steak & Cheese Breakfast Sandwich (600 calories, 32 g fat, 11 g saturated fat, 1,470 mg sodium, 6 g fiber).
Subway: Better Bets
Enjoy a Cheese Breakfast Sandwich (410 calories, 18 g fat, 8 g saturated fat, 23 g protein, 1,010 mg sodium, 5 g fiber) on a 6 inch whole grain roll piled high with veggies for a healthy high protein, high-fiber portable meal.
Benefits of a Healthy Morning Meal
Breakfast really is the most important meal of the day -- it gives you energy to start the day and is linked to many health benefits. Studies show that eating a healthy breakfast can help give you a nutritionally complete diet, higher in nutrients, vitamins, and minerals; better weight control; improved concentration and performance in the classroom or the boardroom; more strength and energy to engage in physical activity; and lower cholesterol levels.
Bottom Line on Breakfast
If you find yourself at a fast-food chain in the morning, always opt for the healthiest breakfast options, or eat a smaller portion and save the other half. You can eat out healthfully, but nothing compares to the numerous breakfast options at home, from an egg and whole-wheat toast to a whole-grain breakfast parfait with fruit and yogurt. Short on time? Pack it the night before and take it along with you.
Maybe you hit Mcdonalds or Carls Jr?
Well, we can't stop you, we might write you a citation, but really, who's going to say anything?
Here are the best and worst choices for breakfast from the major fast food chains.
McDonald's: Worst Choices
Pass on the Deluxe Breakfast with a regular or large biscuit and the Big Breakfast because they can set you back a minimum of 790 calories, 51 g fat, and 18 g saturated fat.
border="0" alt=""id="BLOGGER_PHOTO_ID_5263110741695771282" />McDonald's: Better Bet
Your better alternative under the golden arches is the Egg McMuffin (300 calories, 12 g fat, 5 g saturated fat, 2 g fiber, 820 mg sodium). To help make the healthiest choices at McDonald's or any other fast-food chain, ask for a nutrition information brochure at the counter or check out the web site. Look for items that contain some fiber and protein that will keep you feeling satisfied for hours and don't have too much sugar, sodium, or saturated or total fat.
Burger King: Worst Choice
Skip the enormous Omlet Sandwich ( 730 Calories, 45 greams of ft, 16 grams of Saturated fat, and 1,949 mg of sodium) containing an omlet on a specialty bun topped with bacon sausage and cheese—a high-calorie, high fat, high sodium sandwich containing almost a day’s worth of fat and sodium.
Burger King: Better Bet
Choose the Ham Omelet Sandwich (290 calories, 13 g fat, 4.5 g saturated fat, 870 mg sodium, and 1 g fiber) for a breakfast that will help keep you feeling full until lunch.
Jack in the Box: Worst Choice
Even though it sounds healthy, the Sirloin Steak & Egg Burrito with Fire Roasted Tomato Salsa has a whopping 790 calories, 48 g fat, and 5 g saturated fat along with 6 g fiber.
Jack in the Box: Better Bets
Take your pick and enjoy a Breakfast Jack (290 calories, 12 g fat, 4.5 g saturated fat, 760 mg sodium and 1 g fiber) sandwich with a slice of ham, cheese and an egg, or for a few more fat calories, make it a Bacon Breakfast Jack (300 calories, 14 g fat, 5 g saturated fat, 728 mg sodium, and 1 g fiber).
Skip Carl's Junior for Breakfast
French Toast Dips with syrup are the better bet but hardly healthy. Worst bets include the Breakfast Burger loaded with a burger, egg, bacon, cheese, and hash brown nuggets (830 calories, 47 g fat, 15 g saturated fat, 1,580 mg sodium, and 3 g fiber) or the hard-to-hold Loaded Breakfast Burrito bursting with scrambled eggs, sausage, bacon, 2 cheeses, and salsa wrapped in a tortilla (820 calories, 51 g fat, 16 g saturated fat, 1,530 mg sodium, and 2 grams fiber).
Dunkin' Donuts: Worst Choices
Stay away from the decadent, more like over-the-top desserts, Triple Chocolate Muffin (660 calories, 33 g fat, 7 g saturated fat, 4 g fiber) or Peanut Butter Cup Cookie (590 calories, 29 g fat, 13 g saturated fat, and 3 g fiber).
Dunkin' Donuts: Better Bets
Pair your favorite coffee with a wheat bagel (330 calories, 4 g fat, 1 g saturated fat, 12 g protein, 4 g fiber) or a multigrain bagel (380 calories, 6 g fat, 1 g saturated fat, 14 g protein, 5 g fiber) high in satisfying fiber and protein that will keep you going strong. Or eat half of a high-fiber Honey Bran Raisin Muffin.
Starbucks: Worst Choices
Worst bets on the Starbucks menu include pretty much all the other high-fat, high-sugar options that won't keep you full until lunch. This includes Starbucks Classic Coffee Cake (570 calories, 28 g fat, 10 g sat fat, 7 g protein).
Starbucks: Better Bets
Starbucks is a popular morning stop for coffee and a quick treat. Breakfast items vary by region, featuring both indulgent and healthy choices. Better bets include the Spinach Roasted Tomato, Feta & Egg Wrap (240 calories, 10 g fat, 3.5 g saturated fat, 13 g protein, 7 g fiber), the fruit and cheese platter, and any of the low-fat bran muffins, scones, and coffee cake.
Subway: Worst Choice
You won't lose weight if you opt for our pick for the worst choice, the 6 inch Chipotle Steak & Cheese Breakfast Sandwich (600 calories, 32 g fat, 11 g saturated fat, 1,470 mg sodium, 6 g fiber).
Subway: Better Bets
Enjoy a Cheese Breakfast Sandwich (410 calories, 18 g fat, 8 g saturated fat, 23 g protein, 1,010 mg sodium, 5 g fiber) on a 6 inch whole grain roll piled high with veggies for a healthy high protein, high-fiber portable meal.
Benefits of a Healthy Morning Meal
Breakfast really is the most important meal of the day -- it gives you energy to start the day and is linked to many health benefits. Studies show that eating a healthy breakfast can help give you a nutritionally complete diet, higher in nutrients, vitamins, and minerals; better weight control; improved concentration and performance in the classroom or the boardroom; more strength and energy to engage in physical activity; and lower cholesterol levels.
Bottom Line on Breakfast
If you find yourself at a fast-food chain in the morning, always opt for the healthiest breakfast options, or eat a smaller portion and save the other half. You can eat out healthfully, but nothing compares to the numerous breakfast options at home, from an egg and whole-wheat toast to a whole-grain breakfast parfait with fruit and yogurt. Short on time? Pack it the night before and take it along with you.
Some good recipes to get your mind going
Pita Pizza Salad
Pita Pizza Salad is a healthy version of an old favorite. Lots of vegetables and whole wheat pita make this a tasty treat.
Ingredients
* 4 whole wheat pita breads, halved
* 4 tablespoons prepared pizza sauce
* 1/4 cup grated Parmesan cheese, plus more for garnish
* 8 large romaine leaves
* 1/2 cup sliced fresh mushrooms
* 1 cup cherry tomatoes, halved
* 1/4 cup sliced black olives
* 1/4 cup fat free Italian dressing
*
Method
Preheat oven to 475 degrees. Place pita halves directly on oven rack to toast, turning once, about 5 minutes. Spread 1/2 tablespoon of pizza sauce inside each pita half. Sprinkle 1/4 cup grated Parmesan cheese inside pizza halves. Place two pita halves on each of four serving plates. Shred romaine leaves and place in a bowl with mushrooms, tomatoes, olives and dressing. Toss gently. Stuff pita halves with salad. Garnish with remaining grated Parmesan cheese.
Number of Servings: Four.
Balsamic Spaghetti Squash with Goat Cheese
Shreds of spaghetti squash are tossed with a cooked mixture of eggplant, spinach, red peppers, & tomatoes, seasoned with vinegar, and topped with goat cheese.
Ingredients
* 1 large spaghetti squash
* 3 tablespoons olive oil
* Salt and pepper, to taste
* 1 onion, sliced thin
* 4 cloves garlic, roughly chopped
* 1 medium eggplant, diced
* 1 package frozen spinach, thawed, or 1 bag fresh spinach
* 4 roasted red peppers, chopped
* 1 small jar oil-pack dried tomatoes, drained & chopped
* 1/4 cup fresh basil and parsley
* 1/4 cup balsamic vinegar
* 4 oz goat cheese
* Extra basil and crushed red pepper, for garnish
Method
Preheat oven to 375 degrees. Split spaghetti squash in half with a knife, scoop out seeds, and sprinkle 1/2 tablespoon of olive oil, salt and pepper over each cut side. Rub seasonings and oil all over cut side of squash. Place squash halves, cut side up, on a baking tray. Bake 45 minutes to 1 hour or until you can pierce the thickest part of squash with a fork. Remove from oven and set aside. While squash is cooling heat remaining 2 tablespoons olive oil in a large, deep saute pan. Add garlic and cook until fragrant, then add onions. Cook onions and garlic together for 3 minutes, add diced eggplant and stir together. Once eggplant begins to soften and brown add spinach, roasted red peppers, dried tomatoes, and fresh herbs to the mix. Saute together for 5 minutes. Next add balsamic vinegar to pan and stir to coat all vegetables. Allow this to cook over low heat for a few more minutes. Add salt and pepper to vegetable mixture. Shred spaghetti squash with a fork. Place shredded squash in pan with vegetable mixture and toss. On each plate place spaghetti squash and vegetable mixture, then crumble about 1 oz goat cheese on top of each mixture. If you like, garnish will some fresh basil leaves and a touch of crushed red pepper flakes.
Notes: Prior to cooking eggplant with vegetables, you can dice and soak it in salted water to take the bitter taste out of the eggplant.
Number of Servings: 4
Golden Gate Chinese Beef
The secret to this recipe is marinating the meat to infuse flavor. Then just quickly stir-fry and serve over hot lo mein noodles.
Ingredients
* 1-1/2 pounds beef skirt steak
* 1 tablespoon soy sauce
* 1 teaspoon ground ginger
* 1 clove garlic, crushed
* 1 package (9 ounces) frozen Chinese vegetables
* 1/4 cup canola oil
* three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
* 8 ounces fresh mushrooms, cleaned
* 1 bunch green onions, sliced
* 1 can sliced water chestnuts
* 1 can (14 ounces) vegetable broth
* 3 tablespoons corn starch
* 2 tablespoons soy sauce
* 3 cups hot lo mein noodles
Method
Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.
Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.
Number of Servings: 4-6
Greek-Style Braised Lamb
Lamb shoulder or loin chops are marinated in a lemon-garlic mixture with anise, oregano and sherry, then baked with fennel and other vegetables.
Ingredients
* 6 cloves garlic, chopped fine
* 2 tsp finely shredded lemon zest
* Juice of 4 lemons
* 1 tbsp dried oregano
* 2 tsp anise seed
* 1/2 cup dry sherry
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 2 tbsp olive oil
* 4 lamb shoulder or 8 loin chops
* 1 fennel bulb, shredded (reserve 2 tbsp fennel fronds for garnish)
* 1 stalk celery, sliced
* 2 carrots, sliced
* 1 red onion, sliced
* 1 tbsp cornstarch dissolved in 1/4 cup water
Method
Marinade: Combine first 9 ingredients a medium bowl and stir. Place lamb chops in a 1-gallon zip-top bag; add marinade, seal and refrigerate for 24 hours, turning at least once. Remove lamb and place in a covered roasting pan. Pour marinade over meat. Add vegetables; cover. Roast at 325 degrees for 2 hours. Remove lamb chops to platter. Gravy: Skim fat from pan juices. Place skimmed liquid into a saucepan; add cornstarch slurry. Bring to boil, reduce heat to low, and simmer about 15 minutes. Serve lamb chops and vegetables with gravy, and garnish with fennel fronds.
Notes: Marinating lamb removes any "gamey" flavor and makes it more tender.
Number of Servings: 4
Pita Pizza Salad is a healthy version of an old favorite. Lots of vegetables and whole wheat pita make this a tasty treat.
Ingredients
* 4 whole wheat pita breads, halved
* 4 tablespoons prepared pizza sauce
* 1/4 cup grated Parmesan cheese, plus more for garnish
* 8 large romaine leaves
* 1/2 cup sliced fresh mushrooms
* 1 cup cherry tomatoes, halved
* 1/4 cup sliced black olives
* 1/4 cup fat free Italian dressing
*
Method
Preheat oven to 475 degrees. Place pita halves directly on oven rack to toast, turning once, about 5 minutes. Spread 1/2 tablespoon of pizza sauce inside each pita half. Sprinkle 1/4 cup grated Parmesan cheese inside pizza halves. Place two pita halves on each of four serving plates. Shred romaine leaves and place in a bowl with mushrooms, tomatoes, olives and dressing. Toss gently. Stuff pita halves with salad. Garnish with remaining grated Parmesan cheese.
Number of Servings: Four.
Balsamic Spaghetti Squash with Goat Cheese
Shreds of spaghetti squash are tossed with a cooked mixture of eggplant, spinach, red peppers, & tomatoes, seasoned with vinegar, and topped with goat cheese.
Ingredients
* 1 large spaghetti squash
* 3 tablespoons olive oil
* Salt and pepper, to taste
* 1 onion, sliced thin
* 4 cloves garlic, roughly chopped
* 1 medium eggplant, diced
* 1 package frozen spinach, thawed, or 1 bag fresh spinach
* 4 roasted red peppers, chopped
* 1 small jar oil-pack dried tomatoes, drained & chopped
* 1/4 cup fresh basil and parsley
* 1/4 cup balsamic vinegar
* 4 oz goat cheese
* Extra basil and crushed red pepper, for garnish
Method
Preheat oven to 375 degrees. Split spaghetti squash in half with a knife, scoop out seeds, and sprinkle 1/2 tablespoon of olive oil, salt and pepper over each cut side. Rub seasonings and oil all over cut side of squash. Place squash halves, cut side up, on a baking tray. Bake 45 minutes to 1 hour or until you can pierce the thickest part of squash with a fork. Remove from oven and set aside. While squash is cooling heat remaining 2 tablespoons olive oil in a large, deep saute pan. Add garlic and cook until fragrant, then add onions. Cook onions and garlic together for 3 minutes, add diced eggplant and stir together. Once eggplant begins to soften and brown add spinach, roasted red peppers, dried tomatoes, and fresh herbs to the mix. Saute together for 5 minutes. Next add balsamic vinegar to pan and stir to coat all vegetables. Allow this to cook over low heat for a few more minutes. Add salt and pepper to vegetable mixture. Shred spaghetti squash with a fork. Place shredded squash in pan with vegetable mixture and toss. On each plate place spaghetti squash and vegetable mixture, then crumble about 1 oz goat cheese on top of each mixture. If you like, garnish will some fresh basil leaves and a touch of crushed red pepper flakes.
Notes: Prior to cooking eggplant with vegetables, you can dice and soak it in salted water to take the bitter taste out of the eggplant.
Number of Servings: 4
Golden Gate Chinese Beef
The secret to this recipe is marinating the meat to infuse flavor. Then just quickly stir-fry and serve over hot lo mein noodles.
Ingredients
* 1-1/2 pounds beef skirt steak
* 1 tablespoon soy sauce
* 1 teaspoon ground ginger
* 1 clove garlic, crushed
* 1 package (9 ounces) frozen Chinese vegetables
* 1/4 cup canola oil
* three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
* 8 ounces fresh mushrooms, cleaned
* 1 bunch green onions, sliced
* 1 can sliced water chestnuts
* 1 can (14 ounces) vegetable broth
* 3 tablespoons corn starch
* 2 tablespoons soy sauce
* 3 cups hot lo mein noodles
Method
Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.
Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.
Number of Servings: 4-6
Greek-Style Braised Lamb
Lamb shoulder or loin chops are marinated in a lemon-garlic mixture with anise, oregano and sherry, then baked with fennel and other vegetables.
Ingredients
* 6 cloves garlic, chopped fine
* 2 tsp finely shredded lemon zest
* Juice of 4 lemons
* 1 tbsp dried oregano
* 2 tsp anise seed
* 1/2 cup dry sherry
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 2 tbsp olive oil
* 4 lamb shoulder or 8 loin chops
* 1 fennel bulb, shredded (reserve 2 tbsp fennel fronds for garnish)
* 1 stalk celery, sliced
* 2 carrots, sliced
* 1 red onion, sliced
* 1 tbsp cornstarch dissolved in 1/4 cup water
Method
Marinade: Combine first 9 ingredients a medium bowl and stir. Place lamb chops in a 1-gallon zip-top bag; add marinade, seal and refrigerate for 24 hours, turning at least once. Remove lamb and place in a covered roasting pan. Pour marinade over meat. Add vegetables; cover. Roast at 325 degrees for 2 hours. Remove lamb chops to platter. Gravy: Skim fat from pan juices. Place skimmed liquid into a saucepan; add cornstarch slurry. Bring to boil, reduce heat to low, and simmer about 15 minutes. Serve lamb chops and vegetables with gravy, and garnish with fennel fronds.
Notes: Marinating lamb removes any "gamey" flavor and makes it more tender.
Number of Servings: 4
More Fun!
http://www.aarp.org/health/staying_healthy/eating/size_does_matter.html
Check out Portion Sizes in relation to everyday objects. Puts a little perspective into the situation huh?
:)
Macfly
Eat LOCAL, Be Healthy.
http://www.eatlocalsf.org/ [link to the left]
Eating locally is great for you and for the environment. By choosing to eat locally, you are making a choice to save energy, promote your community and consume fresh food.
It is as simple as knowing the facts. Where is the product being produced/grown? Ask the question!
Here is a clip from the site:
"Through “Eat Local”, we can create a sustainable system where:
-High quality and fresh taste are an everyday fact of life
-Local, taxpaying businesses can be competitive and thrive
-Less fuel is used and fewer pollutants are expended in getting food to your table
-Just purchase food produced within a 4 hour drive from your home and you can “Eat Local”. With a wide range of both fresh and manufactured products available, it couldn’t be easier!"
Macfly
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