The Culinary Institute of America now serves only Fair Trade coffee at its Hyde Park campus. Why?

The Culinary Institute of America (CIA) is now serving only Fair Trade coffee to students and staff at the Hyde Park, N.Y., campus. For years, the not-for-profit CIA has served Fair Trade-sourced coffee at the five restaurants on campus. Now a custom Fair Trade organic "Chef's Blend" coffee is being used in all the student and staff dining facilities, as well.

Fair Trade @ The CIA, a new student club on campus, raised awareness of the issue among fellow students, faculty and staff over the past few years. Through those students' efforts, the college's food-purchasing department sought out purveyors who could provide Fair Trade coffee in the quantities required on a college campus.

Chef Johnny Hernandez inspires foodservice educators at the 2012 CAFÉ Leadership Conference in San Antonio.

By Brent T. Frei

“Teachers and educators are some of my favorite people in the world,” said Johnny Hernandez as he began his keynote and shared his career story at the 2012 CAFÉ Leadership Conference at The Culinary Institute of America-San Antonio on June 23. “It’s our responsibility to teach.”

A successful chef, restaurateur and caterer, Hernandez told the story of his love and passion for food that began at age 5 in his father’s restaurant and at home in San Antonio’s westside neighborhood. At 9, he sold tacos from the restaurant to fellow students at school. Later, his home-economics teacher in high school accompanied Hernandez to the Marriott to ask for a cooking job.

Based on Mintel research, as age increases, so does the likelihood that adults are maintaining a mostly healthy diet.

Healthy eating has come to the forefront of many minds over the past several years with help from First Lady Michelle Obama’s Let’s Move program and TV shows like “The Biggest Loser,” not to mention the extensive media coverage regarding the country’s growing obesity problem. Indeed, this increased interest in healthy eating is highlighted by new research from Chicago-based Mintel that reveals that just over two-thirds (67%) of Americans choose healthier foods to stay well.

Measuring digestibility, researchers find almonds provide 20% fewer calories than labels state. The results might have implications for other foods, as well.

A study conducted by scientists from the United States Department of Agriculture (USDA) and released in the August issue of American Journal of Clinical Nutrition (AJCN) provides a new understanding of almonds’ calorie count, showing that whole almonds provide about 20% fewer calories than originally thought.

At first glance, the study results beg the question: How can a food’s calorie count suddenly change when the composition of the food itself hasn’t?

The answer is that David Baer, PhD, and his team from the USDA’s Agricultural Research Service (ARS) used a new method of measuring the calories in almonds, which built on traditional methods and allowed the researchers to determine the number of calories actually digested and absorbed from almonds. Resulting data showed a 1 ounce serving of almonds (about 23 almonds) has 129 calories versus the 160 calories currently listed on the Nutrition Facts Panel. The results might have implications for certain other foods, as well.

So Americans don’t cook anymore? That used to be true. The current economic climate has wrought good news for publishers of consumer cookbooks as U.S. households eat more meals at home, reports NPD.

U.S. families are more likely to be eating meals at home today, and the use of recipes is growing as a result, according to Port Washington, N.Y.-based The NPD Group, a leading market research company. A recently released NPD recipe-usage report finds the use of a recipe(s) once a week or more has increased from 37% of households in 2005 to 42% in 2011.

Two-thirds of all homemakers (67%) have used a recipe within the past month, and two in five (42%) use recipes even more often, according to the NPD report, entitled “Recipes are Cooking!” Dinner is the dominant recipe-using occasion. Nearly 38 million U.S. households have used a recipe while preparing dinner in the past week, and on a typical evening, 11 million households used a recipe to cook dinner.