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The article reports on Somersault Letterpress in Jim Thorpe, Pennsylvania, which was set up by Mitch Hanson, in partnership with Amy Pienta. Somersault Letterpress has worked on restaurant menus, business cards, wedding invitations, and greeting cards. Amy is a designer, while Mitch is a commercial-press sales representative, and both found common interest in letterpress printing.

The article offers the author's insights on sushi chef Bun Lai, owner of the Miya's Sushi restaurant in New Haven, Connecticut. Topics discussed by the author include the commitment of Lai to protect invasive species and to rehabilitate all the oceans in the world, how their friendship began, and their diving experience in Milford. He also discusses his blindness and its little impact to his daily activities and how Lai turns invasive species into a healthy dish.

The article offers tips on buying foods, particularly in take-out counters, sit-down restaurant, and a buffet-style restaurant. Among the tips when buying take-out foods are ignoring the featured food images, bypassing advertisements appearing before the order box, and taking time to study the menu. Also cited are the recommendations of nutrition expert Mike Roussell and professor Ian Krajbich of Ohio State University on the subject.

The article discusses the author's experience working as a line cook for a night at Clio restaurant in Boston, Massachusetts. Topics discussed include a typical Clio menu including aerated molasses and foe gras laqée with hibiscus, learning from Clio owner and executive chef Ken Oringer, some of the tasks assigned to him at the kitchen and how he learned to respect the cooks who worked with him.

In this article, the author focuses on the food containing vegetables presented in the restaurant True Food Kitchen in Phoenix, Arizona. The restaurant offers more vegetables than animal product and despite the less content of animal protein in the plate people like the dishes due to the taste of the dishes. Information on the recipes of the food presented in the restaurant that includes an immunity soup, fettuccine and a meatball soup is also presented.

The article presents information on the new restaurant trend in the U.S. in which chains are becoming more transparent about their ingredient lists, without trans fats and more healthier dishes on menus. The smart-nutrition initiatives and low-calorie menus which began in fast-casual chains are now being followed by sit-down restaurants which are offering wholesome dishes with reasonable calorie counts.

The article offers information on miscellaneous issues, the Martha's Vineyard, Massachusetts will be used for the play "Stick Fly," the restaurant in Nashville, Tennessee, Catbird Seat, will offer a menu that changes daily, and the Napa Valley Film Festival will feature more than 75 films.

Focuses on food recipes from Outermost Inn on Martha's Vineyard off the coast of Massachusetts. Recipes; Menu favorites.

The article offers ways on how to avoid gaining weight when eating in a restaurant. It says that people on diet should start with vegetables salad and avoid breads. It mentions that when ordering food, avoid those foods that are fried or saut&#00E9;ed, order two appetizers and avoid dessert. It states that when ordering Italian dishes avoid the foods that have Alfredo, parmigiana and scampi while for Mexican dishes avoid those foods with frito, con crema and con queso in their name.

The article looks at the dangers of trans fats and presents the author's attempt to rid her diet of them. The author discusses three lessons she learned during her journey. Lesson one is labels don't tell everything. Lesson two is even healthy foods have some trans fat. Lesson three is restaurant menus are minefields for trans fat.

The article discusses the deception of restaurants on their farm-to-table claims, along with steps to find out that a restaurant's claim is legit including knowing the cost, understanding seasonality, and going to the source or growers.

The article provides tips on how to make dining out healthier. It notes that picturing the appearance of food when it comes out the kitchen before ordering to avoid high-calorie food. It cites nutritious foods served at different food establishments, for example, egg drop or wonton soup, or anything steamed with sauce on the side and brown side are the best menus to start with at a Chinese restaurant, while one to two pieces of thin-crust pizza with vegetable toppings in pizzerias.

The article focuses on how U.S-resident Meri Jo Soe and her daughter reduced their weight. She started taking a fiber-based diet, with regular exercises and recorded everything in a notebook before eating. It reveals that Soe used to send electronic mails to her daughter regarding recipes and exercises. It also mentions that Soe ordered children's menu such as pasta and hamburgers when she went out for dining.

In this article, the author concerns on the usage of protein as a shorthand for animal meat on menus in restaurants which is restricting consumers with different varieties of foods.

The article outlines the appropriate food to take and skip at several food establishments to prevent weight gain. Baked chips such as the Kettle Brand Bakes Potato Chips should be taken instead of oily vegetable chips when at a gas station. One should order any meal off the under 550 Calories Riblets or Weight Watchers menus such as the Roasted Garlic Sirloinat at Applebee's restaurant. Sweet Onion Chicken Teriyaki should be ordered at a subway instead of the Big Philly Cheesesteak.

This article presents a guidelines for consumers when eating at restaurants. It recommends choosing a quiet table at the restaurant. Before going to the restaurant, consumers are advised to check the restaurant's menu online. A list of desserts is also presented, like hand pies, cupcakes and doughnuts.

An interview with chef Heston Blumenthal of Fat Duck is presented, wherein he discusses the dinner menu, as well as experiments on menu.

The article reports on the U.S. trend for fast-food restaurants to offer smaller portions of low-calorie meals at a reasonable price. The author explains that Au Bon Pain is offering 14 light meals with 200 calories each such as brie, fruit, and crackers. Quiznos offers six 160- to 240-calorie sandwiches such as turkey.

The article discusses research being done on restaurants offering diet-friendly options. It references a study published in the "Journal of Consumer Research." Restaurants across the U.S. are downsizing portions, reducing fat and calories, and posting nutrition information on their menus. According to the study, people who chose the lighter fare consumed an average of 131 percent more calories from side dishes, drinks, and desserts than they would have eaten at less-healthy restaurants.

This article offers a number of tips for selecting healthy menu choices at eateries in the U.S. The web site diningfinder.com, which is partly funded by the Centers for Disease Control and Prevention, provides healthy menu choices at nearly 30,000 eateries. The site suggests to avoid ordering high-caloric drinks.

The article presents recipes for monkfish liver including from Marcel's restaurant in Washington, D.C., from Mark's Las Olas restaurant in Fort Lauderdale, Florida and at the Bistro Moderne Restaurant in Houston, Texas.

In this article, Joël Robuchon of MGM Grand Hotel Inc. describes what the world's most expensive tasting menu looks like. Robuchon describes one course, that costs $360, of a sixteen course meal. The course is a foamy egg cup, a pastry tart with onion confit and sliced black truffles that are arranged around the cup like medallions. This is topped with a two-layer custard with foie gras and more truffles.

This article describes a shrimp dinner, offered at the "Red Lobster" chain of restaurants, with various accompaniments and side dishes. Each menu choice is given an evaluation with the healthiest options receiving the best reviews.

The article presents questions and answers related to men's physical fitness and weight loss. Rob of Meza, Arizona, asks which fruits are not loaded down with carbohydrates. Jay of Madison, Wisconsin, questions the benefits of small-plate menus, being offered by restaurants, to help reduce weight.

The article reports on an alliance formed between the New York Historical Society in Manhattan and the downtown restaurant Hudson River Club in 1991. This alliance is in celebration of the permanent installation dedicated to Hudson River school painters supporter Luman Reed. Chef Waldy Malouf of the restaurant was told to create a menu that complemented Reed. Some of the contents of the menu are enumerated such as Period Hors d'Oeuvres, Roasted Oysters on the Half-Shell with Vermouth, and Assorted New York Farm Cheeses with Fruit.