Food and Restaurants

AP File Photo/Donna McWilliam

Virginia’s State Fair is less than a month away, and organizers are gearing up to host nearly a quarter of a million people at the Meadow Event Park near Richmond.  

In addition to rides, music and agricultural competitions, the fair will offer its usual selection of junk food – corn dogs, funnel cakes, cotton candy and something new.

“This year we have deep fried butter – a hunk of butter with batter, dropped in the deep fryer.”   

That’s the Farm Bureau Federation’s Kathy Dixon.  She says there isn’t much call for healthier fare.

Feed & Read

Jul 9, 2015
Photo: www.nokidhungry.org

For many children, summer is a time to enjoy a break from rigorous class work. But for some kids, summer vacation means that they’re no longer guaranteed a lunch- and in some cases, even breakfast. Virginia’s First Lady Dorothy McAuliffe visited Roanoke’s Main Library Wednesday to celebrate the Feed and Read program, which works in conjunction with the Summer Food Service Program. The S-F-S-P provides free meals to children 18 and under in eligible areas throughout Virginia.

Hunger Hotline

Jun 8, 2015

One in ten Virginians lives in households that can’t always afford enough food. However, there is a toll-free hunger hotline funded by the department of agriculture that connects callers in need with self-sufficiency services in their area, like food pantries and soup kitchens. Marianne Vargas is with the Foodbank of Southeastern Virginia and the Eastern Shore.

Virginia food banks distributed 142 million pounds of food to 1.2  million people last year.

Creative Commons

Did you indulge in high fat foods over the long holiday weekend?  Well, a new study by Virginia Tech nutrition experts find that just five days of that could set you up for inflammatory diseases like diabetes. 

The study finds it’s not weight gain, but subtler changes to the way muscles metabolize nutrients that sets in after just five days of a high fat binge.  Professor of human nutrition, food and exercise, Matt Hulver led the study.

Starting a restaurant is no small thing - especially in a foodie town like Richmond, but a local man has high hopes as he builds on his family tradition - mixing Asian and Southern ingredients and cooking techniques to create meals that sell for just $10.

 

It’s four o’clock, and 34-year-old Will Richardson is at work - pounding pork for dinner.  It’s hot in the kitchen -- noisy, and Richardson couldn’t be happier.  This is where he’s been heading since childhood, working in his grandparents Chinese restaurant in Richmond.

Pages