From Reuters: For 20 UAE dirhams, or about $6, Local House restaurant in Dubai offers a quarter-pound camel burger, loaded with cheese and smothered in burger sauce, the Xpress weekly newspaper reports. Ali Ahmad Esmail, Local House assistant manager, told the paper that the burger patties were fat- and cholesterol-free. But he declined to say how the outlet tenderized the tough camel meat. “It’s a trade secret,” he said. Xpress suggested that the burger could be washed down with a camel milkshake.
The U.S. Department of Agriculture is reconsidering a ban on the importation of beef, lamb and haggis from Scotland, which links back to a mad-cow scare in the 1980s. Haggis, a signature Scottish dish, is sausage made from sheep organs rolled in oats and pepper. “This is long overdue and I’m glad the U.S. authorities are coming to their senses,” said master butcher Neil Watt of Watt the Butcher in Montrose, on the east coast of Scotland. “The haggis you get in the States does not taste like proper haggis.”
By combining the sales of 13 healthy-eating components relative to total (UPC-coded food sales), the Nielsen Healthy Eating Index can track healthy eating choices over time and monitor the impact of industry health-and-wellness initiatives. The index is calculated by adding supermarket sales for products with health claims on their labels, like “natural” or “reduced-calorie.” Sales are also added from some inherently healthy categories like fresh produce. According to the Nielsen Healthy Eating Index, the United States is making progress on the healthy-eating front, scoring 402 in 2009 vs. 389 in 2008. You’ll notice that every year, consumers make unhealthy food choices over the holidays. Then in January, diets get back on track and healthy eating is a priority again. Another observation is that January seems to set the tone for healthy eating throughout the year. The month of September (back-to-school) is another time when Americans tend to make healthier food decisions.
The Sausage-Spud T-day Stuffing Column: http://yellowscene.com/2009/11/16/the-origin-and-species-of-stuffing