Amanda M. Rye

The importance of food delivery services for old people in coronavirus era

By Amanda M. Rye 2 months ago

10 Digital Marketing Ideas to Consider During the Coronavirus (COVID-19)

Restaurants, diners, cafes, and eateries are more than about just the food: they are about the memories made in those places, the people met, and the bonds formed. Due to COVID-19, we’ve not been able to enjoy our visits to enjoy our little moments at these special places. Restaurant owners have been struggling to find ways to get meals to their esteemed customers, especially the elderly and those with special conditions, giving rise to the growth of food delivery services. 

As people grow older, their immune systems become weaker, making it easy for them to contract diseases, which makes the elderly easy victims for the coronavirus. Also, conditions like cancer, diabetes and heart diseases which affects a lot of aged people play a role in the decline of their immune system, hence restaurant owners and people in the foodservice such as Heartwood and Oak, and many others should come up … Read More

Meet Shaun Chavis, Founder of LVNGbook, a Customizable, Shoppable Cookbook For Healthy, Delicious Recipes

By Amanda M. Rye 4 months ago

A lot more people are cooking these days, but cookbooks have always been great resources for not just recipes but ideas for living healthier lifestyles. Cookbook author and food journalist Shaun Chavis is now taking food recommendations into the future as the founder and CEO of a new cookbook platform called LVNGbook.

Pronounced “living book,” LVNGbook is the first customizable, shoppable cookbook generator and planner intended to not only help people with specific dietary needs manage and prevent health issues like diabetes and heart disease, but also develop lasting eating habits.

LVNGbook Cover 1Not only can users create custom cookbooks to help treat illnesses, but the cookbooks also are integrated with Instacart through a QR code, meaning you can shop for the ingredients to make your recipe and have them shipped directly to your home using the camera app on your mobile phone. 

Chavis enlisted Atlanta-based Ntegral to build LVNGbook’s digital

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How to use a food scale | Gwinnett Daily Post Food and Recipes

By Amanda M. Rye 4 months ago

Increased meal portion sizes have long been linked as a contributing factor to the American obesity problem. Studies have found that addressing meal portion size might be an effective tool for weight management, but most Americans do not understand the difference between portion size and serving size, according to the National Center for Chronic Disease Prevention and Health Promotion.

One way you can track your portion sizes and help manage your weight is by using a food scale for the ingredients you use in a recipe.

Here are a few tips on how to use a food scale, according to Livestrong.com.

1. Determine the type of food scale you want to use: Determine what type of food scale you want to use. Some people prefer to purchase a digital scale because it offers exact measurements without guesswork; other options include spring and weight scales. When choosing, focus

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Watch Indigenous Chefs Share Culture, History and Delicious Cuisine Through ‘Resilience Recipes’ Series

By Amanda M. Rye 4 months ago

They ate at the Smithsonian’s Mitsitam Native Food Café and other restaurants as part of their studies on native food sovereignty, a movement to reclaim and restore Indigenous food systems.

“I really loved the class, it was so interesting,” said Bianca Nolde-Lopez ’22, an anthropology major on a pre-med track, and sprinter on the women’s track and field team. “It was so eye-opening that all this Indigenous knowledge has been carried through oppression, and pandemics and so much else that was forced upon them.

“And yet they’re still here, creating this amazing artwork and food, so intricately weaving their history and culture into modern life.”

The pandemic forced Lewis to cancel plans to bring students to the May conference of the Native American and Indigenous Studies Association in Toronto. She and Stremlau collaborated on an alternate plan. Lewis proposed hosting “Food-preneurs”—the chefs putting a modern spin on Indigenous food. The

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