Health-conscious Japanese consumers have new recipes to try after U.S. food sorghum was featured in two food journal articles in late 2020, according to a news release. The placement of these articles was the latest in the U.S. Grains Council’s long-term effort to establish and expand a niche, value-added market for U.S. sorghum in Japan.
The readership of Nikkei Woman consists of young to middle-aged women and included an article featuring Erica Angyal, a popular figure with whom the council has worked to promote sorghum since 2013. Eiyo-to-Ryori, which translates to “Nutrition and Cooking,” is a monthly journal targeted to nutritionists and registered dieticians.
The council helped arrange for sorghum articles to appear in these publications along with general information on health attributes, high mineral content and research on dietary fiber. Because many readers do not know how to prepare sorghum, the articles also included recipes with detailed instructions.
COVID-19 has had unprecedented effects on countless individuals and industries nationwide.
With many Americans losing their jobs overnight as a result of the coronavirus pandemic, people found themselves and their families suddenly falling under the food insecure umbrella and in need of assistance.
“Everything’s changed because of COVID-19 and food banking is definitely one of many industries that had to change overnight,” Jason Jakubowski, president and CEO of Foodshare, said.
Foodshare is the regional food bank serving Hartford and Tolland counties and works toward increasing access to nutritious food and resources that help support food security. During a panel titled “Food Access and Justice,” organized by Planting Our Roots, a collaborative initiative between various UConn student organizations, Jakubowski said that Foodshare has seen exponential growth in the number of meals and food they are distributing during the coronavirus pandemic, but they are also spending more money than ever before. Thanks
Orvid and Maria Fernana Cutler opened their Venezuelan restaurant six months ago in downtown Mesa, but the Gilbert couple have been rolling with their dishes for a lot longer than that.
The Cutlers, who run Que Chevere (cay shev-ray), have been operating a food truck for four years after they chucked their previous jobs for the restaurant business, something they’d never been involved in before.
Orvid previously worked in mortgage banking and Maria at a web hosting company.
Maria moved to the U.S. in 2003 from Barquisimeto, Venezuela, and years later met Orvid, whose family moved to Arizona from Idaho when he was 9.
Once Maria shared her Venezuelan cuisine with him, Orvid said he felt the need to share it with the public. After many years of talking about it, Que Chevere food truck was born.
Maria uses family recipes from her mom and grandmother.
“I kept cooking