Time.com – How To Stay Healthy This Labor Day Weekend – Bison Burgers

TIMETIME.com Healthland

How To Stay Healthy This Labor Day Weekend

Summer is winding down, but that doesn’t mean the season’s high temperatures or the sun’s rays can’t still harm your health
By ALEXANDRA SIFFERLIN | @acsifferlin | August 31, 2012 | +
Juice Images / Getty Images

JUICE IMAGES / GETTY IMAGES

For many Americans, Labor Day Weekend is the final hurrah before kids head back to school. It’s time to celebrate friends, family, food and some of the last warm days of summer. Whether you’re soaking up the last strong rays of summer sunshine or gearing up the grill, there are ways to enjoy the weekend without sacrificing your health.

 

Health experts Cristina Riveraa registered dietitian and president of Nutrition In Motion PC, and Dr. Shawn Allen, spokesperson for The Skin Cancer Foundation share their tips for surviving the Labor Day Weekend sun and BBQs.

Choose your foods wisely:

  • Veggies such as asparagus, zucchini, corn, peppers, onions, and portobello mushrooms are great grilling choices to have on their own, as a side dish, or part of a kebab, instead of red meats, which are high in fat.
  • If you want meat-based protein, chose leaner ones like chicken breast, bison burgers, salmon, tuna, or shrimp as alternatives to meats with higher saturated fat content.
  • Fruits cooked on the grill add sweetness to any meal and complement most proteins. Try cutting up pineapple, mango, or peaches and grilling them for a few minutes on each side .

(MORE: Tips For a Fitter, Happier, Summer Vacation)

Pass on the chips and dip. High calorie snacks like chips and dip can add 300 calories or more to your daily total. Instead, bring your own low calorie summer snack foods, including:

  • Frozen Greek yogurt with berries: Mix 6 oz plain fat free Greek yogurt with ¼ tsp vanilla extract and place in freezer for about 2 hours.  Serve with 1 cup berries or fresh fruit (150 calories).
  • Shrimp cocktail: Serve 7 medium shrimp with 1 Tbsp cocktail sauce (120 calories).
  • Diet root beer float: Add ½ cup no sugar added low fat ice cream to 1 cup diet root beer (70 calories).
  • Strawberries and cream: 1 cup sliced strawberries (8 medium berries) with 2 Tbsp low fat whipped topping (100 calories).
  • Cucumber pita pocket: Slice ½ medium cucumber into thin circles, combine with 2 Tbsp tzatziki sauce and add to a DVD-sized whole wheat pita (120 calories).
  • Baked peaches: Cut a medium size peach in half and scoop a small circle in the middle.  Sprinkle ¼ teaspoon cinnamon and bake at 350 for 10 minutes. When cooled, fill middle with ¼ cup low fat cottage cheese (120 calories).
  • Berry smoothie: mix ½ cup skim milk or fat free plain yogurt with 1 cup berries and ½ cup ice in a blender (120 calories).
  • Caprese salad: Slice low fat mozzarella into thin slices (should look like a domino) and place them in between a tomato slice and a fresh basil leaf. Serving size is three pieces (130 calories).

(LIST: 5 Ways to Improve Your Diet on the Cheap)

Eat every three hours:

  • Not skipping meals and sneaking in snacks throughout the day will keep your blood sugar steady, which means more energy for holiday festivities.
  • Eating every three hours will keep you satisfied throughout the day so you won’t get hungry and make poor food choices later.
  • Stay hydrated. Drinking enough water will curb cravings and keep you hydrated even when you’re out in the sun.

Keep Your Food Safe from Contamination: 

  • Keep raw meat away from fruits, vegetables, or any other dishes that may be served cold to prevent cross contamination with microbes that can grow in raw meats.
  • Keep a meat thermometer handy to ensure all proteins are cooked thoroughly (aim for 145-160 degrees Fahrenheit depending on the type of protein and how well done you prefer it).
  • Perishable foods should not be left out for more than 2 hours.  If it is above 90 degrees outside, no more than 1 hour.

Get Moving: 

  • If you plan on indulging, be sure to plan more physical activities  so you can balance the amount of calories you eat with number of calories you burn off.
  • Go swimming or organize water games at a local pool.
  • Try riding your bike or walking to your labor day destination.
  • Look into local races such as a 5K. Many towns and organizations host runs on Holidays.

(MORE6 Products To Keep You Sunburn Free This Summer)

Seek the shade:

According to Allen, forgetting to cover up during the outdoor family party can significantly increase your risk for sun burns. “A person’s risk for skin cancer doubles if he or she had had five or more sunburns at any point in life,” he says. Here are some ways to stay sun-burn free:

  • Find shade between 10 a.m. and 4 p.m. when the sun is strongest.
  • Cover up with clothing, including a broad-brimmed hat and UV-blocking sunglasses. “Clothing can be your most effective form of sun protection, so make the most of it with tightly woven or knit, dark or bright colored fabrics, which offer the best defense,” says Allen.

Use sunscreen for outdoor activities:

  • The sunscreen label should say water-resistant, broad spectrum (meaning it protects against UVA and UVB rays) and have an SPF of 30 or higher. Look for sunscreens with The Skin Cancer Foundation’s Active Seal of Recommendation, which means it has been proven to protect the wearer from extended sun exposure.
  • Apply one ounce (about the size of a golf ball) to your entire body 30 minutes before going outside so the sunscreen has time to absorb into the skin. Be sure to reapply every two hours or immediately after swimming or sweating.
  • “A tan, whether you get it on the beach or in a tanning bed, is bad news,” says  Allen. “If you have one, you’ve sustained skin cell damage, just as you would if you had burned.” Up to 90 percent of the visible changes commonly attributed to aging are caused by the sun, including wrinkles, leathery skin and brown spots.

Read more: http://healthland.time.com/2012/08/31/how-to-stay-healthy-this-labor-day-weekend/#ixzz258PUBB8P

Pittsburgh Post Gazette – Bison Served At Steelers Training Camp

Pittsburgh Post-Gazette

What the Steelers eat

August 16, 2012 9:05 am

Lake Fong/Post-Gazette
Ashley Moyer, 21, prepares to cook lunch for the Steelers at St. Vincent College.
  • Cafeteria for the Steelers at St. Vincent College in Latrobe.

They look invincible. Yet beneath those steely, confident exteriors, the Pittsburgh Steelers struggle just like the rest of us schlubs — at least when it comes to their diets.

Read more…

Tony Little: Safeguard your success

 

Smart Business

Tony Little: Safeguard your success

08.01.2012 | Tony Little | Florida | Columns
Tony Little, founder, president and CEO, Health International Corp.

It’s the big day. You’ve managed to score a meeting with one of the biggest companies in the world to talk about your brilliant, one-in-a-million business concept. You can’t wait to talk with their executives and share your vision for your ideas — ideas that are guaranteed to change the face of business forever, while earning billions of dollars in the process.

One problem. Unless you’ve been diligent in protecting yourself, you might well find yourself taken advantage of, or even have your ideas stolen altogether.

Sad to say, but there have always been people out there just itching to pick your brain and take your original thoughts without paying for them. Sometimes it’s inadvertent — they may not realize that your ideas have monetary value — and at other times it’s purposeful and with ill-intent. Either way, it’s important to recognize this reality and do everything you can to safeguard yourself.

Earlier in my career, I would often find myself in a meeting, and with my inherent enthusiasm (It’s for real, folks!), I’d elaborate on everything from product concepts to marketing and sales strategies. The next thing you know, the people I was meeting with would all be whipped into frenzy and we would verbally agree to continue the dialogue and develop our business plan in the weeks and months ahead. We’d have numerous phone calls and even some follow-up meetings.

And then suddenly … nothing. When I finally managed to get hold of them again, I’d be told they had changed their minds and were not going through with the project. Yet months later, I’d find they had actually gone ahead with the product without me — and using all the ideas I had given them in our meetings. Think I wasn’t royally peeved?

Because I knew that what I had to say was worth something, after this happened to me one time too many, I decided that I needed to start protecting myself. So here’s what I’ve learned to do now: If I’m coming to someone with an idea for a product I’ve developed, before I take the first meeting, I make sure I protect my ownership. I file for a patent, trademark or copyright — everything and anything that is appropriate for what I’m offering. I also ask the people that I’m meeting with to sign a nondisclosure agreement and make it very clear from the beginning that I’m prepared to protect myself.

This doesn’t necessarily mean that others won’t still try to take my idea without my permission — patents are worked around all the time — but it does mean that I have some leverage. Without it, I’d be dead in the water.

At the moment, I have a product line that I’ve been developing for several years, for which I have four or five patents, eight to 10 trademarks and 10 to 15 copyrights. These protections give my product value for a possible third party sale in the future. When you come right down to it, if I can’t protect the ownership of my product, it has absolutely zero value.

Besides my ideas for an invention or product are the thoughts I have for developing business strategies, which I present in a meeting or conference call. This is a more difficult situation because I can’t patent, trademark or copyright these ideas. Yet, the success or failure of the product or business idea will hinge to a large degree on how it is presented to potential customers.

These days I proceed with much greater caution that I ever did before. If I’m approached by a company that wants to meet with me because of my expertise in an area, I often charge an engagement fee upfront. I won’t share my best ideas until I know we have an agreement that protects me. Half of the money is paid up front with the balance paid out of royalties or perhaps as a straight licensing fee if we decide to go ahead with a product.

You’ll never be able to stop people from trying to take advantage of you. But whether you’re talking about your idea for a new product or the strategy for how to make it a success, keep in mind that what you have to offer carries genuine value, so never let your excitement override good judgment.

Video: CNBC Business News – Bison Meat in High Demand

Tweet from Amanda Beard: Olympic Champion Swimmer

Amanda Beard 

@AmandaRayBeard

Opening ceremony with crab legs and bison burgers!! Team Beard puts out a fabulous spread!! #TeamBeardForLife!

Huffington Post: Hundreds celebrate rare white bison at Conn. farm

politics

 

Hundreds celebrate rare white bison at Conn. farm

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July 28, 2012 07:34 PM EST | AP

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GOSHEN, Conn. — Dozens of Native Americans wore the traditional garb of their ancestors, sang songs and beat drums on a western Connecticut farm Saturday in celebration of the birth of one of the world’s rarest animals – a white bison.

The miracle calf was officially named Yellow Medicine Dancing Boy at the elaborate ceremony at the Mohawk Bison farm in Goshen in the state’s northwestern hills. It was born June 16 at the farm of fourth-generation farmer Peter Fay.

Many Native Americans consider white bison a symbol of hope and unity; some consider their births sacred events. Experts say white bison are as rare as one in 10 million.

Yellow Medicine Dancing Boy is not an albino, and Fay said DNA testing confirmed the animal’s bloodlines are pure and there was no intermingling with cattle.

Lakota tribe members from South Dakota were among the hundreds of people who gathered at the celebration. Other tribal elders from the Mohawk, Seneca and Cayuga tribes participated.

Crowds patiently waited by the roadside before slowly marching into the pasture and lining up alongside a fence as the ceremony began. Children squeezed up against their parents and peered through the fence.

Some women were dressed in colorful tunics and other items indigenous to Native American culture, including bracelets, feathers and boots. Men also wore traditional costumes. Those leading the ceremony wore plain and small headdresses.

Fay, 53, runs the farm below Mohawk Mountain and invited Native Americans to the event, which also included a feast and talks by tribe elders.

“I’m almost like the calf to them because I’m the caregiver. They’ve been here almost every day, teaching me,” said Fay, who has a herd of bison tattooed on his right shoulder.

Fay attended a sweat lodge ceremony with the elders on Friday night in Cornwall. The nearly two-hour ceremony was a way to repair damage done to their spirits, minds and bodies. It acted as a prayer for a name for the calf to come to them through the spirits.

Saturday’s ceremony was held under an arbor next to a large fire, amid thunder and large dark rain clouds. Marian and Chubb White Mouse, members of the Oglala Lakota tribe in South Dakota, traveled to Goshen from Wanblee, S.D., to lead the ceremony.

Marian White Mouse told the crowd the birth of a white bison is a sign from a prophet, the White Buffalo Calf Woman, who helped them endure times of strife and famine.

“We come with one prayer, one heart and one mind,” she said tearfully. “This is truly a miracle. I hope that this one prayer will keep my people together, keep all of us together.”

Barbara Threecrow, an elder from the Naticoke tribe who lives in Hudson Valley, N.Y., sat holding a sacred Canupa of beaver skin containing a pipe.

“I believe this is an awakening,” Threecrow said. “This is a way of telling people to remember the sacredness of all of life.”

DietsInReview.com – How To Cook With Bison

Diets in Review - Find the Right Diet for You

How to Cook with Bison

In addition to July being National Blueberry Month, it’s also National Bison Month! Who knew? While blueberries may be a much more common food than bison, the two can be used in equally adventurous ways in the kitchen with a little education on their flavor profiles and versatility.

Bison is seen as a much more health-friendly meat as it’s much leaner than beef. The most common dishes featuring bison are burgers . I had one myself at a restaurant years ago that was topped with bleu cheese crumbles, and the flavor pairing was mind blowing. While some expect it to taste gamey, I found the flavor to be very similar to beef but much richer and higher quality.

Health benefits: For meat lovers, bison is where it’s at when it comes to lean, delicious meat since bisons typically have a healthier lifestyle and diet than that of a cow. Because of this, many people consider it the “better red meat” with one 3-ounce serving of bison steak only running 150 calorie and serving up nearly 25 grams of protein.

Bison also offers much in the way of vitamins and nutrients, including Vitamin E, B12, B6, niacin, riboflavin and folate. One serving of bison also provides nearly 50 percent of your recommended daily value of selenium, in addition to plenty of iron, phosphorus, zinc, and even omega-3 fatty acids.

Nutritional statistics: One 3-ounce serving of bison contains approximately 202 calories, 13 grams of fat, 0 grams of saturated fat, 25 grams of protein and 0 grams of carbohydrates.

Cooking methods: Depending on the cut of bison, there are many ways to prepare it. For one, it’s great ground up as a burger or in dishes like tacos or lasagna. It can also be served plain or lightly seasoned as a steak or tenderloin. Really, the options are limitless when it comes to this lean meat – it just depends on how adventurous you want to be. Check out a few of our favorite bison recipes below for some inspiration on how to get started.

Getting Enough Protein & Iron But Not Too Much Fat During Pregnancy – Bring On The Bison Burgers!

Parenting Patch

Prior to conceiving my daughter, I sometimes worried about the amount of protein in my diet. I knew that pregnancy would be an especially taxing time on my small body, so I would need plenty of protein in my diet to keep myself and my developing baby healthy. In addition to my need for an adequate amount of protein in my diet, I also worried about developing anemia while pregnant. I knew that I would need to include as many high protein and high iron foods in my diet as possible.

Although I have never officially been diagnosed as anemic, my nurse practitioner once tested me for low iron levels because I bruise so easily and so frequently. Even now, I am always finding new bruises all over my body, usually on my thighs and hips from bumping into the corner of my bed or my bathroom counter. Fortunately for me, my past bruising ended up being the result of my being a small woman in a big world. (Yes, my nurse practitioner diagnosed me as small!) However, anemia continued to be a health problem that I was extremely conscious of, especially after I was diagnosed with low iron levels during pregnancy by my midwife.

The simplest solution to my concerns about adequate protein and iron intake was to make sure that I was eating a diet full of high protein foods. So, which foods high in protein and iron were a must for me before, during, and after pregnancy?

First, I must admit that I love red meat. When my husband and I go out for a casual dinner with our daughter, we sometimes like to stop at our favorite local burger joint for cheeseburgers. I usually end up ordering either a junior cheeseburger with cheddar cheese, ketchup, and pickles or a junior cheeseburger with Thousand Island dressing. Sometimes I will get more creative, adding toppings like honey mustard and pineapple to my burger. This little burger joint uses only certified Angus Beef ground chuck with no added binders, fillers, or extenders. (The fries are also made fresh, never frozen, complete with potato skins, another high iron food.) Hamburgers are a great addition to a high protein diet as well as to a high iron diet because beef is both high in protein and high in iron. According to the Self Nutrition Data website, an ounce of 75% lean ground beef contains four grams of protein and 0.5 milligrams of iron (3%) with only 82 calories.

However, even though red meat is high in protein and iron, beef is also rather high in fat. Although I am careful about not eating too much animal fat in general, I knew that I would need to be especially careful about my fat intake during pregnancy. Developing babies need a certain amount of fat for proper growth and development. Furthermore, as a breastfeeding mother, I would also need a little extra fat in my diet to ensure the quality and quantity of my breast milk. However, excess fat consumption can lead to serious health problems for both mothers and babies. Thus, to limit the fat but not the good nutrients in my diet, I decided to add less common but healthier alternatives to certain foods to my diet.

Lean beef is both high in protein and high in iron but, at seven grams per ounce, is rather high in fat. Buffalo or bison meat is a healthier alternative to a traditional burger that provides more essential nutrients like protein and iron per calorie than beef. According to the Self Nutrition Data website, one ounce of bison contains five grams of protein and 0.7 grams milligrams of iron (4%) but only four grams of fat and 62 calories. Bison burgers are definitely a good choice for an expectant mother who is worried about getting enough protein and iron but not too much fat.

Which foods did you eat to ensure that you ate enough protein and iron but not too much fat during pregnancy?

References

Beef, ground, 75% lean meat / 25% fat, raw [hamburger]: http://nutritiondata.self.com/facts/beef-products/6208/2#ixzz1xXA9g7c8
Game meat, bison, ground, raw [buffalo]: http://nutritiondata.self.com/facts/lamb-veal-and-game-products/4799/2

The New York Times – A Bison So Rare It’s Sacred

A Bison So Rare It’s Sacred

Douglas Healey for The New York Times

A white bison at the farm of Peter Fay in Goshen, Conn. The birth of the bull calf a month ago drew attention from some as an auspicious event.

By 
Published: July 12, 2012

GOSHEN, Conn. — If one were asked to pick a typical home where the buffalo roam, the answer probably would not be Litchfield County amid the rolling hills and understated rural chic of Northwest Connecticut.

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Southern Foodways Alliance – Bison, Barbecue’s Next Frontier?

SFA Blog

WEDNESDAY, JULY 11

Bison—Barbecue’s Next Frontier?

From the sauce-splattered keyboard of guest blogger Adrian Miller. 

July is National Bison Month, and bison meat is roaming in from barbe-culture’s fringes to its mainstream. However, barbecue purveyors tend to offer just bison ribs and forsake the rest of the animal. (You may have had a bison burger—they’re pretty tasty for such a lean meat—but that is, of course, not barbecue.)

Photo courtesy of the National Park Service

There’s a lesson to be learned from Native Americans who developed a method for pit-cooking the entire animal. Chief Plenty-Coups of the Absarokees (Crow Indians) recalled in a 1930 interview:

Chief Plenty Coups, ca. 1880

We used to dig a hole in the ground as deep as my waist…. We would heat little boulders until they were nearly white and cover the bottom of the hole with these stones. Then we would cut many green boughs from the chokecherry trees and cover the hot stones a foot deep with them. Upon these we would place thick chunks of buffalo meat, fat and fresh from the plains, sprinkling them with water…. Finally we spread the animal’s paunch over the hole, covered it all with its hide, put gravel on this, and kindled a log fire. Men kept the fire going all day and all night yet never burned the robe…every bit of good in the buffalo was in the pit. Little was wasted except the brains. I have made myself very hungry telling you this. I will talk of something else to forget meat-holes.” * 

Here’s hoping that today’s pitmasters will remember the meat-holes and rise to the challenge.

*Quote from American: The Life Story of a Great Indian by Frank B. Linderman (first published 1930).

You can follow Adrian Miller on Twitter at @soulfoodscholar.

Wall St. Journal – City Chefs Get Grilling (Bison Too!)

 

City Chefs Get Grilling

By LUCY COHEN BLATTER

[image]
Pearl Gabel for The Wall Street JournalMichael Garcia from Jimmy’s 43 restaurant works the grill.

It was a meat lover’s paradise at Cook Out NYC this weekend. A meat lover who doesn’t mind the heat, that is. Despite temperatures in the high 90s on Saturday, and low 90s on Sunday, hundreds turned up to sample all kinds of barbecue at the annual event on Governors Island.

[image]
Pearl Gabel for The Wall Street Journal

CNN Eatocracy – July Is National Bison Month

 

National bison month

While you’re frying up some eggs and bacon, we’re cooking up something else: a way to celebrate today’s food holiday.

What did the buffalo say to his son as he left for college?

…Bison!

July is National Bison Month!

Bison tastes almost like beef, and can be prepared similarly.  If you find the concept of bison a little intimidating, the nutritional benefits might sway you. Bison is not only lower in cholesterol than beef, pork, chicken and turkey, it also contains more protein.

For those still skeptical, try combining bison with beef in your favorite chili or meatloaf recipe. If you’re cooking bison burgers or steaks, they’re best served rare or medium-rare.

Bison Meatballs

1 lb ground bison
1 egg, lightly beaten
1/4 cup breadcrumbs
Cumin, salt and pepper to taste
1 large can pureed tomatoes
1 clove garlic
1 large shallot, diced
2 or 3 sprigs of sage

Mix the bison, egg, breadcrumbs and seasoning in a bowl. Form into meatballs the size of golf balls and let them rest for 20 minutes.

Heat olive oil in a large pan with high sides. Add the meatballs and sear on all sides. You’re not trying to cook them through, just get color on the outside. Remove meatballs once they’re brown and reserve.

Add a touch more olive oil to the pan, reduce the heat and sauté shallots and garlic. Scrape up the burnt bits of bison as you go. Add the tomatoes and sage and let simmer for 10 minutes, never letting the sauce boil. If it gets too thick, add some stock or water.

Return the meatballs to the pan and simmer in the sauce until they’re cooked through. Serve meatballs and sauce over pasta.

Shape.com – Amazing, Astonishing, and Appalling Hot Dog Fun Facts for the Fourth of July

Shape Magazine

Amazing, Astonishing, and Appalling Hot Dog Fun Facts for the Fourth of July

Tuesday, 7/3/2012 at 3:21:00 PM
Nathan’s Hot Dog Eating Contest and Hot Dog Nutrition Info
In honor of the 97th anniversary of the Nathan’s Hot Dog Eating Contest we have rounded up some amazing, astonishing, and appalling(?) hot dog fun facts. Dazzle your guests with these stats as you flip burgers and dogs (or maybe not) this Fourth of July.

Hot Dog Facts:
According to the National Hot Dog and Sausage Council, Americans will consume 150 million hot dogs tomorrow

Former champion Takeru Kobayashi can no longer participate in the Nathan’s Hot Dog Eating Contest due to a contract dispute with Major League Eating (it’s a real thing!)

On July 4, 2011 Kobayashi reportedly downed 69 dogs at an unsanctioned event in Manhattan

Joey “Jaws” Chesnut, the reigning champ, took down 62 dogs last year

According to the Physicians Committee for Responsible Medicine, 62 hot dogs contain 18,689 calories and 1,162 grams of fat

2011 marked the first ever all-women’s competition at Nathan’s Hot Dog Eating Contest (so proud?)

Sonya Thomas holds the women’s world record at 41 hot dogs in 10 minutes

40,000 people are expected to attend the 2012 Nathan’s Hot Dog Eating Contest in Coney Island

We don’t recommend trying to keep up with the pros. In fact, studies show competitive eaters lose the ability to feel full after a meal but if you indulge in just one hot dog a year here are a few ways to make the Independence Day indulgence a little less bad for your body.

 

  • Swap your bun for whole wheat to double the protein from four grams to eight and up the fiber content from one measly gram to six.

 

  • Skip the ketchup in favor of mustard to cut calories by more than half. You’ll also cut sugar from 6.8 grams per two tablespoons of ketchup to just .84 grams in mustard. Plus, ketchup is a known belly bloater, not good for those barbecuing in bikinis.

 

  • Lettuce and tomato aren’t just for burgers. Pass on sugar and sodium-laden relishes and give yourself a refreshing little nutrient boost.

 

  • Instead of pork and beef blended hot dogs, try a combination of bison and beef. One traditional hot dog packs about 14 grams of fat and 6 grams of protein. By choosing a bison/beef dog likeBody By Bison’s Jumbo Hot Dog, which is 70 percent bison meat and 30 percent beef, you’ll cut fat to eight grams and double the protein!Happy Fourth of July Fit Foodies! What’s on your Independence Day menu? Will you be eating any hot dogs this year?

    As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYCwith a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.

Bison Burger Inspiration at Walt Disney World Resort for Your July 4 Cookout

Disney Parks Blog

We love telling you about all the healthful choices for lunch and dinner at Disney Parks but, from time to time, we just want a juicy burger. And not just any ol’ burger, but one of the designer stacks – like ESPN Club’s Cuban burger at Disney’s BoardWalk, or the Grand Floridian Resort & Spa burger with poached lobster and crispy prosciutto, or the lean bison burger at The Wave Restaurant at Disney’s Contemporary Resort, or the African/Indian-inspired burger on warm naan bread at Sanaa at Disney’s Animal Kingdom Lodge. But our greatest splurge is Sci-Fi Dine-In Theater’s combo dog and burger on the same bun topped with sauerkraut, sautéed onions and a drizzle of ketchup and mustard.

My pal John Graham takes you across Walt Disney World Resort to check out all of these scrumptious burgers – here’s hoping you’re inspired for July 4!

New Slogan For National Hot Dog Month

New Slogan For National Hot Dog Month

Jun 29, 2012, 5:01 PM

To celebrate the start of July’s National Hot Dog Month, the National Hot Dog and Sausage Council is using a crowd-sourced slogan: “Hot Dogs: Relish the Moment.” That one beat seven other finalists in a Facebook poll. Gadi Lefkowitz of Baltimore, who submitted the winning slogan, wins a $250 gift certificate to the grocery store of his choosing and a custom designed t-shirt with his slogan.

“Make the Dog Days of Summer a Footlong” and “We Know How the Sausage Gets Made” were runners up. The council was established in 1994.

Read more: http://www.mediapost.com/publications/article/177988/new-slogan-for-national-hot-dog-month.html?edition=48569#ixzz1zT8xE8eY