Pop’s Restaurant in Durham

In a recent trip to Durham, my wife took me to Pop’s Restaurant at 810 West Peabody, in the Brightleaf area just down from Morgans Imports.

It was a cool, misty evening and we parked down the street. We didn’t have a reservation and arrived early enough to be quickly seated in the bar where space was a little tight. They were busy and service was rushed, but we received plenty of friendly attention.

I liked the big open room with the bar overlooking the dining room and looking over to the open kitchen area. This is a warehouse building with a high-ceiling.

My wife started off with a white wine recommended by our server. For our meals, I ordered the risotto and my wife ordered pizza.

The risotto comes with NC shrimp, corn, smoked bacon and Reggiano. It was the perfect warm comfort food for the night’s weather. My wife had the mushroom lovers wood oven-fired pizza with herb-roasted Shiitake, Portobello and Button mushrooms and Pecorino-Romano cheese. She loved it.

I want to go back when we have more time to sit, eat and enjoy the evening. Their menu includes Italian fare as well as a seasonal menu that features NC Grouper and NC Tuna. They also offer a variety of specialty martinis. For dessert, the local blueberry and SC peach crisp looked interesting.

Pop’s is in the process of moving to a new location. Ann Prospero notes that early next year they hope to have relocated to a new space just down the street at 605 Main Street in Durham’s 605 Building.

Marketers Seek to understand Americans mixed health signals

In IRI’s Times and Trends 22-page report Health & Wellness: Redefining Healthy Living, there are insights into emerging marketing strategies being employed by an industry seeking to accelerate consumer migration toward healthier living, and benefit from increased brand, category and store sales along the way.

In the summary, Thom Blischok notes:

• Americans continue to have a love-hate relationship with building and maintaining healthy eating and living habits.
• The Centers for Disease Control reports that U.S. life expectancy has increased three years in just the past decade, but that over the past 30 years, the prevalence of obesity has tripled.
• Despite nearly continuous news articles on the benefits of exercise, only about one-third of Americans exercise on most days, and among those concerned about chronic disease, the rate is even lower.
• Leveraging the brand strength of existing national and private brand products, manufacturers and retailers should consider introducing brand extensions that feature healthier and/or organic ingredients.
• Innovative marketing efforts will also increase interest in better-for-you products and living habits.
• IRI will continue to report on the economic recovery and the impact on shopper behaviors for the future, with a particular focus on the question of whether shoppers will continue their frugal habits going forward, revert to past behaviors or pursue an entirely new set of strategies.

Nearly 80 percent of food ads on Nick are for junk food

Center for Science in the Public Interest in its report “Most Food Ads on Nickelodeon Still for Junk Food” notes that nearly 80 percent of food ads on the popular children’s network Nickelodeon are for foods of poor nutritional quality.

That represents a modest and not quite statistically significant drop from 2005, when CSPI researchers found that about 90 percent of food ads on Nick were for junk food. Between the 2005 and 2009 studies, the food industry instituted a self-regulatory program through the Council of Better Business Bureaus, the Children’s Food and Beverage Advertising Initiative (CFBAI).

CSPI also examined the practices of the food companies that participate in that self-regulatory program. Of the 452 foods and beverages that companies say are acceptable to market to children, CSPI found that 267, or nearly 60 percent, do not meet CSPI’s recommended nutrition standards for food marketing to children.

Food Ads on Nickelodeon Slammed in Report – CBS News

Western Wake farmers market closes first season

Cary Citizen reporter Michele McKinley in the article “Western Wake farmers market celebrates end of inaugural season” writes that the market ended the 2009 season on Saturday November 21 with Market Manager Kim Hunter ringing the closing bell.

Beverage Daily podcast examines Coke and Pepsi plans

Beverage Daily interviews James Tonkin of HealthyBrandBuilders.com about How Coke and Pepsi plan to grow in the recession. Listen to the audio podcast.

National Sustainable Agriculture Coalition Sees Improvements in Food Safety Bill

The National Sustainable Agriculture Coalition put out an update on the status of federal food safety legislation affecting farmers.

The Senate Health, Education, Labor, and Pensions (HELP) Committee unanimously approved a revised version of S. 510, the Food Safety Modernization Act last Wednesday.

The coalition indicates its supporters helped to move the concerns of family farm value added, sustainable and organic farmers to the forefront of the Committee discussion.  It notes there is still work to be done, but the bill voted out of Committee includes a number of substantial victories. The coalition notes:

The fresh produce section of the bill requires FDA to coordinate with USDA and the National Organic Program and to create rules that:

•    are flexible and appropriate to the scale and diversity of the farm,
•    take into consideration conservation and environmental standards established federal conservation, wildlife, and environmental agencies,
•    not include requirements that conflict or duplicate organic standards,
•    prioritize for implementation rules for crops that have been associated with foodborne illness

In the traceability section, the bill limits recordkeeping requirements for produce farms without processing facilities to information about the initial sale to the first purchaser of the crop.

Senators who were supportive of the concerns of family farm value added producers included Harkin (IA), Enzi (WY), Bennet (CO), Bingaman (NM), Brown (OH), Burr (NC), Franken (MN), Merkley (OR), Hagen (NC),  Dodd (CT),  Gregg (NH),  Murray (WA) and Sanders (VT).

The coalition recommends thanking them for their leadership.

The coalition plans to continue to push for a narrowing of the definition of a  farm “facility” to exempt farms doing value-added processing of low-risk foods and for a national training program for farms and small processors.

There is a possibility the measure could reach the floor in December, but it will likely be next year.  The House has already passed its companion bill. Once the full Senate takes action the House and Senate will conference to work out the wide ranging differences between the two bills.

Mark Bittman on Thanksgiving

Mark Bittman, New York Times Bitten food columnist, in his article 30 Thanksgivings discusses his columns over the years about Thanksgiving providing links to pages of Thanksgiving food prep tips. Its worth it just for the photos.

CNN reports on Will Allen

CNN in its Solutions series reports on Will Allen and Growing Power, the Milwauke urban farmer who recently spoke at NC State.

New Jersey adds menu labeling

Nation’s Restaurant News reporter Paul Frumkin in the article “NJ latest state to tackle menu labeling” writes that the measure was approved by the Senate’s state health committee by a vote of 7-0, requires restaurants in New Jersey with 20 or more outlets across the country to post calorie counts adjacent to food and beverage items and offer additional nutritional information to customers upon request.

Whole Foods ideas for Thanksgiving

My friend Sue says she’s almost ready for the Thanksgiving cooking. She’s been working at it. If you are more like me and are just beginning to think about your Thanksgiving feast, Whole Foods has a variety of menu ideas.

Whole Foods Raleigh store hours:

• Wednesday, November 25th: 7 AM – 9 PM
• Thursday (THANKSGIVING), November 26th: 7 AM – 2 PM – Stop by Thanksgiving for any last minute needs (chocolate bourbon pecan pie, anyone?), or to power up for a day of cooking with a delicious breakfast at our hot bar. There’ll also be a full self-serve Thanksgiving meal spread available for eat-in or take-away.
• Friday – Back to normal hours . Gobble gobble!