Many people in the US associate Latin restaurants with greasy, cheesy, fattening foods. Those unfamiliar with Latin food and the diversity within that designation might expect these qualities from Latin restaurants and use them to assess “authenticity.” This notion has allowed the idea that traditional Latin foods can’t be healthy which is a tough thingContinue reading “Learning from Experts: Lourdes Castro on making healthy Latin food delicious”
The move to our new home, New Orleans (NOLA), brings opportunities for new collaborations. We found an organization whose work with local restaurants aligns with ours: Eat Fit. Eat Fit is a program designed to encourage chefs to offer menu items that promote good health. The Eat Fit menu seal helps customers identify foods thatContinue reading “Innovative Collaborations with New Orleans Restaurants: Eat Fit NOLA”
If you’re like many people who made a New Year’s resolution to eat healthier or perhaps, to lose weight, now might be about when you’re really struggling with your goals. Restrictive diets and bland foods make it pretty difficult to maintain a healthy eating goal. This is especially apparent when dining out. Large portion sizesContinue reading “Learning From Experts: Lourdes Castro MS RDN on Latin Restaurants and Healthy Eating”
The name of this project is Latin American Restaurants in Action, and a major part of it is to encourage and promote the work of exceptional Latin restaurants that do exactly that. What it means to be “in action” really depends on how you look at it. When we think of restaurants in action, weContinue reading “Que Chevere – In Action”
It’s no news that in the past 18 months, the restaurant industry as a whole, has faced a multitude of endlessly evolving challenges, the ripple effects of which will likely continue for the foreseeable future. Millions of restaurant workers were laid off in 2020 when so many restaurants shut their doors due to the pandemic.Continue reading “Learning From Experts: Prof. Rosa Abreu-Runkle on Hiring and Retaining Restaurant Staff”
Post sharing our latest research efforts, exploring menus in New York City and Latin America.
Sharing our latest publication, examining how restaurants have created innovations facilitating healthier eating in the past 20 years.
We are thrilled about this article published in this month’s Brooklyn College Magazine, “Resiliency Issue.” The piece profiles our project director, Dr. Melissa Fuster, talking about the motivation behind this work, plus two members of our research team: Tara Frank and Elise Harrison. We are thankful for this spotlight, and to La Loncheria’s owner andContinue reading “Sharing our research: Brooklyn College Magazine”