#international food and restaurant

[mountainview02]

Dine In and Dine Out Restaurants: A Culinary Journey Awaits

Embark on a culinary journey with Mountain View Family Restaurant, where dine-in and dine-out restaurant options await to satisfy every craving. Our dine-in experience offers a warm, inviting atmosphere, perfect for savoring our diverse menu of global and local flavors. Enjoy attentive service and a comfortable setting, ideal for family gatherings or casual meals. For those who prefer to dine at home, our convenient dine-out service brings the same fresh, high-quality dishes to your doorstep. Whether you’re dining in or out, Mountain View Family Restaurant promises an unforgettable taste adventure, making every meal special and every moment memorable.

Contact Num: +1 403-2275959 Website: www.mountainviewrestaurant.ca Address: 5127 49, Street Innisfail, AB T4G 1L9 Facebook: https://www.facebook.com/people/Mountain-View-Family-Restaurant/61554152007110/ Instagram: https://www.instagram.com/mountainviewinnisfail/

[crabsnpersimmons]

What if y/n from have you eaten? Au had eating disorders?

oou! good question!

yes! that is definitely a scenario i would like to explore in the fic when i get to it. also why i want to write the fic with multiple different Y/Ns so we can explore different experiences and relationships with food

there is a "main Y/N" who is a glutton who likes to try anything and everything. i haven't done the research for it so i can't say whether or not they have an eating disorder, but they DO have an unhealthy relationship with food as a result of being shamed for their appetite. so that, coupled with their job that emphasizes appearances and first impressions, they eat smaller meals, seemingly healthier meals, safe meals. but when they're alone at the restaurant with the DCA boys, without having to worry about who sees them or how much they eat, they're able to enjoy their food openly and honour their body's cravings.

[chocor0se]

i like to think tim can eat really spicy food due to his training with lady shiva. girl was like no student of mine is going to break a sweat from some hot sauce of all things

[salvadorbonaparte]

Maybe in like 2025 or something I can deep dive into Greek and Turkish and then also like learn soooo much about politics

[dontmeantobepoliticalbut]

For many cooks, waiters and bartenders, it is an annoying entrance fee to the food-service business: Before starting a new job, they pay around $15 to a company called ServSafe for an online class in food safety.

That course is basic, with lessons like “bathe daily” and “strawberries aren’t supposed to be white and fuzzy, that’s mold.” In four of the largest states, this kind of training is required by law, and it is taken by workers nationwide.

But in taking the class, the workers — largely unbeknown to them — are also helping to fund a nationwide lobbying campaign to keep their own wages from increasing.

The company they are paying, ServSafe, doubles as a fund-raising arm of the National Restaurant Association — the largest lobbying group for the food-service industry, claiming to represent more than 500,000 restaurant businesses. The association has spent decades fighting increases to the minimum wage at the federal and state levels, as well as the subminimum wage paid to tipped workers like waiters.

The federal minimum wage has risen just once since 1996, to $7.25 from $5.15, while the minimum hourly wage for tipped workers has been $2.13 since 1991. Minimums are higher in many states, but still below what labor groups consider a living wage.

For years, the restaurant association and its affiliates have used ServSafe to create an arrangement with few parallels in Washington, where labor unwittingly helps to pay for management’s lobbying. First, in 2007, the restaurant owners took control of a training business. Then they helped lobby states to mandate the kind of training they already provided — producing a flood of paying customers.

More than 3.6 million workers have taken this training, providing about $25 million in revenue to the restaurant industry’s lobbying arm since 2010. That was more than the National Restaurant Association spent on lobbying in the same period, according to filings with the Internal Revenue Service.

That $25 million represented about 2% of the National Restaurant Association’s total revenues over that same period, but more than half of the amount its members paid in dues. Most industry groups are much more reliant on big-dollar donors or membership support to meet their expenses. Most of the association’s revenues come from trade shows and other classes.

Tax-law experts say this arrangement, which has helped fuel a resurgence in the political influence of restaurants, appears legal.

But activists for raising minimum wages — and even some restaurant owners — say the arrangement is hidden from the workers it relies on.

“I’m sitting up here working hard, paying this money so that I can work this job, so I can provide for my family,” said Mysheka Ronquillo, 40, a line cook who works at a Carl’s Jr. hamburger restaurant and at a private school cafeteria in Westchester, Calif. “And I’m giving y’all money so y’all can go against me?��

Ms. Ronquillo is also a labor organizer in California. She said that she had taken the class every three years, as required, and that she never knew ServSafe funded the other side of that fight.

As workers have become more aware of how their payments to ServSafe are used, something of a backlash is developing. Looking ahead to coming battles over minimum wages in as many as nine states run by Democrats, including New York, Saru Jayaraman of the labor-advocacy group One Fair Wage said she was encouraging workers to avoid ServSafe.

“We’ll be telling them to use any possible alternatives,” Ms. Jayaraman said.

The kind of class that these workers pay for, called “food handler” training, is offered by ServSafe or its affiliates in all 50 states and the District of Columbia. But an online database maintained by the National Restaurant Association show the vast majority of its classes are taken in four large states where food-handler classes are mandatory for most workers: Texas, California, Illinois and Florida.

Other companies also offer this training. But restaurant industry veterans say that ServSafe is the dominant force in the market — to the point that some restaurant owners said they did not realize there were alternatives.

“ServSafe is very much the Kleenex” of the industry — a brand that defines the business, said Nick Eastwood, who runs a competitor called Always Food Safe. “We believe they’ve got at least 70%+ of the market. Maybe higher.”

The president of the National Restaurant Association, Michelle Korsmo, declined to be interviewed. In a written statement, she said the group had sought to protect both public health and the financial health of the industry.

“The association’s advocacy work keeps restaurants open; it keeps workers employed, it finds pathways for worker opportunity, and it keeps our communities healthy,” Ms. Korsmo wrote. Her group declined to say how much of the training market it captures.

As money flowed in from the National Restaurant Association’s training programs, its overall spending on politics and lobbying more than doubled from 2007 to 2021, tax filings show. The national association donated to Democrats, Republicans and conservative-leaning think tanks, and sent hundreds of thousands of dollars to state restaurant associations to beef up their lobbying.

During the Clinton and Obama administrations, the association was a major force in limiting employer-provided health care benefits. And though pressure from liberal groups has grown and workers’ wages have fallen for decades when adjusted for inflation, the group helped assemble enough bipartisan opposition to scuttle a bill in 2021 to raise the federal minimum wage for all workers to $15 per hour over five years.

The association had also won a series of battles over state-level wage minimums, though its fortunes reversed last year. Both the District of Columbia and Michigan moved to eliminate the “tip credit” system — where restaurants are allowed to pay waiters a salary below the minimum wage, on the expectation that tips from customers will make up the rest. That was the first time any state had eliminated the tip-credit system in more than 10 years.

Legally, the National Restaurant Association and its state-level affiliates are a species of nonprofit called a “business league,” with more freedom to lobby than a traditional charity.

Since the 1960s, their lobbying has focused heavily on the minimum wage — arguing that labor-intensive operations like restaurants, which employ more workers at or near the minimum wage than any other industry, could be put out of business by any significant increase in employee costs.

Fifteen years ago, they had just lost a battle in that fight.

Over the association’s objections, Congress had raised the minimum wage to $7.25 an hour. Former board members said they were searching for a new source of revenue — without asking members to pay more in dues.

“That’s when the decision was contemplated, of buying the ServSafe program,” said Burton “Skip” Sack, a former chairman of the association’s board. “Because it was profitable.”

At the time, the ServSafe program was run by a charity affiliated with the restaurant association. The association bought the operation, transforming it into an indirect fund-raising vehicle.

After that, state restaurant associations in California, Texas and Illinois lobbied for changes in state law.

Previously, those states had required food-safety training for restaurant managers, which typically was paid for by restaurants themselves. After the association’s takeover of ServSafe, lobbying records show, the state affiliates pushed for a broader and less-common type of mandate, covering all food “handlers” like cooks, waiters, bartenders and those who bus tables.

The three state legislatures agreed, in lopsided votes.

In written statements, the state restaurant associations said they were not trying to raise money. Instead, they said they worked with other groups seeking to reduce food-borne disease.

“This law was happening with or without our participation in the process,” said the president of the California Restaurant Association, Jot Condie. California legislative records show his association was the sponsor of the bill that imposed the mandate.

ServSafe soon had waves of new customers, which in turn generated more money for the association and its lobbying efforts. Today, Florida, California, Texas, Illinois and Utah all have similar requirements. John Bluemke, a senior vice president for sales at ServSafe from 2002 to 2010, said there was little need to pursue mandates in smaller states: “Once you did the big states, who cares about Nebraska?”

“If you’ve got a million people going through that thing, do the math,” Mr. Bluemke said. The National Restaurant Association does not release figures about the cost of offering food-handler classes, but Mr. Bluemke said that — because they are generally offered online — the costs are low and the profits high.

“We always said the first course costs you a million dollars,” Mr. Bluemke said, for making the video. “And the rest are free.”

When managers take mandatory training, restaurant veterans say, the employer usually pays. But state websites say that restaurant employees should expect to pay for these classes themselves, and restaurant workers interviewed by The New York Times said that was their experience.

The restaurant association notes that some employers have covered the costs of getting certified and that employees are given lower rates in certain circumstances. So not all 3.6 million workers paid $15 each.

“The N.R.A. is different from most traditional trade associations in our business model,” Dawn Sweeney, the National Restaurant Association’s chief executive at the time, wrote to members in 2014 — reminding them of what a good deal they had.

Business leagues, which are tax-exempt, are generally allowed to run a for-profit business, as long as it advances the common interest of their broader trade. The National Restaurant Association contends that its business cleanly fits this standard.

“The rules the I.R.S. has passed are not always clear as to what is and is not allowed,” said Anna Massoglia, an investigations manager at OpenSecrets, a nonpartisan group that tracks the flow of money in politics. “This makes it easier for groups to exploit that lack of clarity. I’m not familiar with another group that has done it to this scale.”

The Internal Revenue Service declined to comment, citing taxpayer-privacy rules.

For restaurant workers, there is little clue that money paid to ServSafe supports lobbying — much less lobbying that tries to keep workers’ pay low. The only hint is a line on ServSafe’s website, saying it “reinvests proceeds from programs back into the industry.”

Even some members of the restaurant association — the beneficiaries of this arrangement — said they did not know how it worked.

Johnny Martinez, a Georgia restaurateur, said he supports a $15 minimum wage and pays at least that much in a state where it is still $7.25 per hour. And he describes his association membership as “the price of entry” for navigating the industry, “even though I disagree with them on a lot of things.”

But he expressed frustration upon discovering the connections between ServSafe and lobbying efforts, saying “it feels very wrong” to him.

“This is a certification that’s also wrapped up inside of a lobbyist,” Mr. Martinez said. “It is weird that the tests that they require the workers to pay for are being run by the same company that’s fighting to make sure those people don’t make more money.”

[elimilligan]

One of our studio parties, belated celebration of the Women’s day. It’s a very cozy Ukrainian restaurant with delicious food and drinks, live national music, awesome interiors and amazing atmosphere. We had a great time. And no, I wasn’t making photos of myself. 🍷

P.S. Dominik, you know that place. )) @xfracturesx

[rabbitcruiser]

International Hummus Day

Seeing as May 13 is International Hummus Day we have no choice but to celebrate the intoxicatingly delicious concoction of garbanzo beans, tahini, lemon juice, and garlic – otherwise known as hummus. From whipping up a batch of your own custom-flavored red pepper hummus to spreading some store-bought dessert hummus on a cookie, there are endless ways to celebrate. We hear that there’s even some magical thing called a hummus festival – we’re not missing that! Hummus has been around for centuries and remains one of the most versatile and healthy staples in many diets. Today, we celebrate hummus for all that provides our diet and culture, as well as how we can all agree – it’s nature’s perfect food.

History of International Hummus Day

The origin of hummus is cloudy and hotly contested. Though we know it originated in the Middle East, many regions around the Eastern crescent of the Mediterranean claim to be the one true originator of the delectable spread. The first real mention of hummus in a cookbook was found in 13th century Cairo, where it appears as merely a cold chickpea puree, and notably lacks lemon juice and garlic – including instead pickled lemons with oil, herbs, and spices. It still sounds pretty good to us.

Hummus remained a huge staple in the diet of many living in the Middle East, where chickpeas flourish. In fact, the word “hummus” is rooted in the Arabic word for “chickpea”! Though there is some debate over whether or not the Greeks also invented hummus, most believe that it spread between Greek and Middle Eastern traders, along with popular delicacies like baklava and stuffed grape leaves. It’s known for this reason as one of the greatest crossover foods.

It’s also the national dish for many countries in the Middle East. It’s a cultural phenomenon as much as a culinary one, and nations stick up for their claim to hummus. For example, in 2008 Lebanon tried to sue Israel for “stealing” hummus! After that, the two strove to set the record for the largest plate of hummus. For all its long-lasting popularity in the Middle East and Southern Europe, it may surprise you to learn that the first British grocery store to stock hummus only did so in 1980. Unsurprisingly, however, it quickly became a great hit in the UK, largely for its health benefits.

Hummus definitely had a fashionably late arrival to the U.S. While 20 years ago, most Americans probably couldn’t even pronounce the name of the dish, and annual sales barely topped $5 million, today it is found in most grocery stores and considered a staple in many American households. While in the Middle East, hummus is increasingly considered a somewhat routine and middle-class meal, Americans are falling for the brownish spread – hard. It’s estimated that more than a quarter of U.S. households have hummus in the fridge right this second.

The first International Hummus Day was in 2012 and our taste buds have been celebrating ever since.

International Hummus Day timeline

13th Century Early Hummus

In Cairo, the earliest known hummus-like dish is recorded in cookbooks — it is a cold puree of chickpeas but doesn't include any lemon or garlic yet.

2008 Hummus Smackdown

Lebanon and Israel begin to battle for the recognition of being hummus’ country of origin.

May 2010 World’s Largest Hummus

Hummus breaks world records when a single dish of hummus weighs in at 23,000 pounds!

2012 Hummus is Recognized

International Hummus Day begins with entrepreneur Ben Lang’s goal to unite the world, and particularly the Middle East, through beloved food.

2016 Spreading the Wealth

According to the USA Dry Pea and Lentil Council (we didn’t know this existed, either), the hummus industry brought in $725 million in 2016 - and that number is expected to increase.

International Hummus Day FAQs

When is International Hummus Day celebrated?

International Hummus Day is celebrated on May 13th.

Are there any deals for International Hummus Day?

Absolutely! In addition to deals from restaurants like Naf Naf Grill and Cava, there are hummus events and celebrations, including Hummus Week in Washington, DC.

Where is International Hummus Day observed?

International Hummus Day is observed globally.

International Hummus Day Activities

Make your own hummus!

Try out a new hummus flavor

Attend a hummus festival

The key to being a forever favorite seems to be simplicity - hummus is based on just chickpeas, tahini, lemon juice, and garlic. There are many fabulous hummus recipes online, but as long as you have a food processor and the key four ingredients, you’ll be successful in making the staple! Once you’ve got that down, try adding some flavors for your own custom hummus.

What do roasted red peppers, jalapeno, avocado, black olives, and chocolate have in common? They’re all fantastic hummus flavors! If your store doesn’t carry the flavor that you’re craving, pick up some plain hummus anyway and spice it up to your heart’s desire - the possibilities are endless!

You heard us right - hummus festivals are real! Check out the hashtag #hummusday or the account @hummusday on Instagram to see what events are happening near you. You can also find Hummus Day on Facebook or check out the various events on their website. Spoiler - they’re on every continent, so there’s a good chance you’ll find something you can attend!

5 Surprising Facts About Hummus

Happy heart, healthy heart

The same in every country

It’s an aphrodisiac

One lean cuppa

The first food

Hummus, which contains Omega-3 fatty acids, is known to maintain both heart health and a good mood!

Though the spread has gone global and the recipe has been tweaked slightly, the four key ingredients always persist: chickpeas, sesame paste, lemon juice, and garlic.

Made from protein- and vitamin-rich chickpeas (the “Queen of Aphrodisiacs,” as they are sometimes called), hummus has been known to aid in sexual functions and boost physical energy.

In just one cup of chickpeas, the basic ingredient of hummus, there are 200 calories and only one gram of fat.

In some folklore, hummus is touted as one of the oldest-ever prepared foods.

Why We Love International Hummus Day

Hummus unites people

It’s chock-full of vitamins

The possibilities are endless

Though many different regions around the world lay claim to the development of hummus, at least we can all agree that this versatile and healthy spread is nature’s perfect food. It’s been adopted across the globe with shockingly minimal changes to either the recipe or the name - we clearly all love it for exactly what it is.

Hummus is basically… a multivitamin. It’s bursting with fiber, protein, potassium, B6, folate, and Vitamin C. Not to mention, it can lower your cholesterol, nip hunger, and excess snacking in the bud, and potentially even contribute to a lower risk of some cancers!

What doesn’t hummus go on? Besides being a great chip and vegetable dip alternative to fattier dips like ranch, hummus can be used on sandwiches, salads, and so much more. These days, it can be endlessly favored as well, from spicy to savory to even dessert. The jury is out on that one for us but at least it’s healthier than ice cream.

Source

[flyingthesky]

one time when i was in o'hare i wanted to go outside and i walked into an elevator which was architecturally indistinguishable from a doorway which then trapped me inside and automatically took me to the garage level and wouldn't let me leave

meanwhile i once spent 6 hours at denver international and my biggest gripe was that i didn't want to ride the internal train to go to a different terminal and get starbucks so i ended up at a different coffee shop instead

[mlobsters]

the big short (2015)

bro, you can go to versailles in the airport. good cuban food, right there. it's literally everywhere. you can't go more than a few miles in miami without stumbling into cuban food.

this a small part of why i got so incredibly riled up watching this the other day

[infizero]

light and misa's "relationship" is rlly tragic and fucked but also in an isolated state its really fucking funny. ESPECIALLY if you consider them both to be arospec like i do

[muttball]

Bistro Italliano Portofino

[mountainview02]

Dine In and Dine Out Restaurants: Savoring Every Moment

At Mountain View Family Restaurant, we believe in savoring every moment, whether you choose to dine in and dine out restaurant. Enjoy the cozy ambiance and warm hospitality inside our restaurant, where every meal feels like a special occasion. For those on the go, our convenient dine-out options bring the same quality and deliciousness to your home or office. From hearty breakfasts to delightful dinners, our diverse menu caters to all tastes, offering a perfect blend of comfort and flavor. Experience the best of both worlds with Mountain View Family Restaurant — where every bite is worth remembering!

Contact Num: +1 403–2275959 Website: www.mountainviewrestaurant.ca Address: 5127 49, Street Innisfail, AB T4G 1L9 Facebook: https://www.facebook.com/people/Mountain-View-Family-Restaurant/61554152007110/ Instagram: https://www.instagram.com/mountainviewinnisfail/

[trendynewsnow]

The Rise of Peruvian Cuisine: A Culinary Journey

Humberto Leon, a restaurateur born in Peru and raised in Los Angeles during the vibrant 1980s, remembers a time when his high school peers had little awareness of Peru, let alone its rich culinary heritage. “People often confused it with Puerto Rico,” he recalls. “Whenever you stumbled upon another Peruvian, it felt like an instant bond; we would embrace and dive straight into discussions about…

[youthchronical]

A fast-changing Chinese coffee market awaits Starbucks CEO Brian Niccol

People seen around the Starbucks coffee store in Shenzhen, China. Jakub Porzycki | Nurphoto | Getty Images On Starbucks’ fourth-quarter earnings call, newly installed CEO Brian Niccol told investors he needed to spend more time in China to understand the challenges. The company’s same-store sales in the country plummeted 14% as foot traffic and the average spend per customer fell. Niccol told…

[indianbrands]

International Franchise In India - Brands and Branches

Brands and Branches brings top international franchises to India, providing investors with access to globally recognized brands in various industries, from food and beverage to retail and hospitality. With a deep understanding of the Indian market, we guide investors through the process of launching and scaling successful franchise businesses. Our team offers comprehensive support, from initial market research to brand adaptation, ensuring a seamless entry for international franchises. Explore opportunities to invest in a premium franchise that brings global standards and appeal to India’s thriving market with Brands and Branches.

[fiercemillennial]

Fierce Food: Beyond the Basic Bites

Craving something fierce? Let's talk about our favorite foods! Drop your go-to dish in the comments. #FierceFood #FoodLover #Foodie #FierceHome #FierceMillennial

What are your favorite types of foods? Because life’s too short for boring meals. Let’s be real: food is life. It��s more than just sustenance; it’s a cultural experience, a form of self-care, and a way to connect with others. But with so many cuisines and dietary preferences out there, it can be overwhelming to navigate the world of food. In this post, we’re diving deep into the delicious…