When you think of the Four Seasons or the Beverly Wilshire, what comes to mind? Paparazzi, luxe accommodations and a sizable tab, right? A food truck is nowhere in the picture — at least it wasn’t, until now. The Four Seasons Hotels and Resorts is launching a food truck tour, and it hits the road Sept. 16. The truck, called FS Taste Truck, will make the rounds in California, Arizona and New Mexico. PHOTOS: Jonathan Gold’s 101 best restaurants The truck menu will vary depending on which hotel location is manning the truck. The Beverly Wilshire truck, led by the hotel’s executive chef Gilles Arzur, will make stops at the downtown L.A. Art Walk on Oct. 10, Abbot Kinney in Venice on Oct. 11, Santa Monica Food Truck Alley on Oct. 12 and the Beverly Hills Farmers Market on Oct. 13.
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says Comments 1 A U.N. Food and Agricultural Organization report released Wednesday said one-third of all food produced in the world gets wasted, amounting to an annual loss of $750 billion. Above, discarded bread sits along a river in Ahmadabad, India. (Ajit Solanki / Associated Press / June 5, 2013) Also By Ricardo Lopez September 11, 2013, 8:50 a.m. The world throws away one-third of food produced yearly, making food waste the third-largest source of greenhouse gas emissions behind those produced by the U.S. and China, according to a U.N. report released Wednesday. The U.N. Food and Agriculture Organization study found 1.3 billion tons of food is wasted every year, contributing to economic losses that total $750 billion yearly. The focus of Wednesday’s report, however, was to examine the environmental impacts of food waste. To that end, the U.N. estimated the carbon footprint of the problem is equivalent to 3.3 billion tons of carbon dioxide every year. QUIZ: How much do you know about California’s economy?
Voisin/ The Washington Post ) – Baruch Ben Yehuda is the founder of Everlasting Life, a vegan restaurant in Capitol Heights. The weeks best news photos Heres a quick way to catch up on the weeks news, through some of our favorite photos. A man in a red hat walks up and takes a sample cup. This is delicious right here, says James Himbrick, 59, a disabled construction worker. He gives a taste to his wife, Denise Smith, who asks what kind of chicken it is. You want to know what kind of chicken that is? asks Ben-Yehudah, the owner of Everlasting Life Restaurant in Capitol Heights. We raise our chicken in a way that nobody else does on the whole planet. Ben-Yehudah who has made it his mission to get people to eat more healthfully in a county where 70percent of adults are obese or overweight and where 71percent of restaurants are fast-food outlets pauses for dramatic effect. That chicken is made from vegetables. Vegetables? Himbrick repeats. You mean not all thatgarbage-eating, mess-eating chicken? This is good. I just finished beating cancer for my kidney. And I need to eat good food. Over the next two hours, a stream of people approach the truck in Capitol Heights, one of the areas the U.S. Department of Agriculture declared a food desert earlier this summer. Some describe their battles with high blood pressure, high cholesterol, gout, heart disease and other ailments that can be related to diet. But not everyone owns a car or lives within walking distance of a grocery store which is how the USDA determines who resides in a food desert.