10 AIRPORTS WITH RESTAURANTS YOU'LL ACTUALLY WANT TO EAT AT (WE'RE SERIOUS)
Gastronomical paradises, airports are not. You’ll rarely hear anyone raving about airport grub, which is more quick sustenance than actual culinary enjoyment.
But airports are trying to change that. Many are embarking on major renovations and making restaurants a central part of those plans. United tapped OTG to redo food options at its hubs in Newark, New Jersey, and Houston, Texas — adding iPads for ordering and payment.
We, of course, are not restaurant critics. So, we’ve asked Yelp to comb through its crowd-sourced reviews to help determine which are the most popular places to eat at the nation’s 10 busiest airports – whether you have some time to kill, or you’re looking to grab something tasty to-go.
Join over 1,100 people who shared our page on our salmon burgers. Our burgers are not only great tasting but are healthy.
AIRPORT RESTAURANTS SHOULD ADD THIS TO THEIR MENUS
Photo courtesy of Kelley Jordan Photography
YOUNG ENTREPRENEURS: 10 QUESTIONS WITH NIC MINK
Nic Mink has been busy this month working in Alaska, but he recently took some time to answer questions about the founding and operation of his Galesburg business, Sitka Salmon Shares.
Mink’s interview is the first in The Register-Mail’s ongoing Question & Answer series focusing on young or millennial entrepreneurs in town.
Mink, 36, teaches environmental studies at Knox College and launched Sitka Salmon Shares in 2012, a year after he returned from a trip to Sitka, Alaska, with two of his students. Mink shared their fresh salmon catches at a Knox fundraiser, and the product was so well-received that Mink became inspired to launch a part-time business.
Sitka Salmon Shares centers on sustainable, fresh seafood caught by Alaskan fishermen. The fishermen bring their catches back to shore immediately to be processed, sealed and frozen to ensure the taste remains fresh. Customers subscribe online to receive a “share” of the fishermen’s catch, and Sitka Salmon Shares delivers the fish to customers’ doorsteps.
KENTUCKY FRIED CHICKEN US PROMISES NO ANTIBIOTICS
Kentucky Fried Chicken® has extended its food promise to customers, announcing that, by the end of 2018, all chicken purchased by KFC U.S. will be raised without antibiotics important to human medicine. This move marks the first time a major national quick service restaurant (QSR) chain in the U.S. has extended an antibiotics commitment beyond boneless chicken to its chicken-on-the-bone menu items.
“We’re constantly working to meet the changing preferences of our customers, while ensuring we deliver on the value they expect from KFC. Offering chicken raised without medically important antibiotics is the next step in that journey,” said Kevin Hochman, president and chief concept officer for KFC U.S. “Making this change was complex and took a lot of planning. It required close collaboration with more than 2,000 farms, most of them family-owned and managed, in more than a dozen U.S. states where they raise our chickens.”
“KFC’s new policy will be a game-changer for the fast food industry and public health,” said Lena Brook, food policy advocate at NRDC. “The market is responding to consumer demand for better meat. This commitment from the nation’s most iconic fast food chicken chain will have a major impact on the way the birds are raised in the U.S. and in the fight against the growing epidemic of drug-resistant infections.”
CHURCHES OPEN CAFES, RESTAURANTS TO DRAW NEW MEMBERS
When Cody Trusler first walked into Coffee Underground a year ago, he was an atheist. Now, he’s a Christian, a churchgoer and has made lifelong friends through the church-owned coffee shop.
“I was shown a couple things, like compassion ... and that people cared,” Trusler, a 25-year-old Ohio State University student, said of his experience at the coffee shop, housed in the basement of Indianola Church of Christ, 2141 Indianola Ave., near campus.
It’s a large, open space. Tables with folding chairs are sprinkled around the room. Soft lighting and a friendly manager welcome visitors.
Coffee Underground is one of several cafes or restaurants that operate inside churches to increase fellowship and, sometimes, draw in new believers. They all charge for the drinks and food, though sometimes less than the going rate of a fancy latte, and they are all open to the public.
Coffee Underground is a place of sanctuary, acceptance and love. It is where Trusler and others have found safety and compassion, said manager Erin Barron.
Trusler said the care he’s been shown led him to become a believer in God, after attending Bible studies to further explore his new friends’ beliefs.
“People find themselves when they’re at their lowest point,” Trusler said. “When it’s most needed, they’ll find what they’re looking for ... that’s exactly what happened to me.”
7 BEST FOODS TO SOOTHE SORE MUSCLES
Muscle soreness sucks. I know people who have quit workout regimens due to persisting muscle pain. It’s natural experience soreness after workout, especially if you’re out of shape, but you can speed up sore muscle recovery by eating the right post-workout foods.
Here are foods that soothe sore muscles and speed up recovery. Eat these foods immediately after workout or later in the day.
Guess what's #5 on their list --- SALMON.
FISH FACTOR; CONSUMER PREFERENCE FOR WILD SEAFOOD ON RISE
Seafood sales at America retail stores are on an upswing and should remain that way for the foreseeable future. Better yet — demand for fish captured wild in the United States showed the biggest gains of all.
That's good news for Alaska, which provides nearly 65 percent of wild-caught seafood to our nation's supermarkets (95 percent for salmon!).
A new survey by trade magazine Progressive Grocer showed that retail seafood sales rose nearly 40 percent over the past year, and 56 percent surveyed predicted an upturn in seafood sales this year?
U.S. wild caught seafood topped the list for the highest demand increase by nearly 58 percent of retail respondents, especially products from Alaska and the Gulf of Mexico.
A breakdown of the 2017 Retail Seafood Review by Seafood Source showed that wild-caught seafood also was perceived as being of higher quality, and 53 percent said wil?tastes better than farm-raised goods.
The review said Americans are buying less beef, chicken and pork due to health concerns, and issues linked to animal welfare and environmental impacts.
"This gives retailers an excellent opportunity to grow the seafood category, but much work is needed in terms of advertising and consumer education to get customers to bite," said Analysts at FoodDive.
To lure more seafood shoppers, experts advised sellers to increase in-store signage and make smarter use of digital coupons and promotions. Workers behind the retail counters, they said, should be better trained about fish varieties, if it is wild or farmed, and how to prepare it. The Retail Seafood Review said that temporary price reductions were the most popular and effective form of promotion. Asked what they would like from seafood suppliers to help improve sales, respondents suggested, "lower pricing on less popular fish to get people to try it."
