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The Coming of Sustainable Restaurants
Health
Monday, 26 September 2016 20:00
Most Everywhere, September 2016—When most of us frequent a restaurant, we aren’t worried about what might happen to the chicken bones left on our plates, or better yet, how that gourmet chicken was raised. We don’t ask ourselves if the chicken we just consumed was treated humanely or if fields were cleared to grow feed for it to grow. We don’t wonder how much fuel was burned transporting it from farm to restaurant.

And those running the restaurant don’t usually offer this information without prodding (few do, to be fair). But with the birth of sustainable restaurants, all that may soon change.
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Good News for East-Siders
Bio-Based
Monday, 26 September 2016 19:50
Washington, DC, September 2016—Earlier this month, the U.S. Environmental Protection Agency (EPA) finalized updates to the agency's Cross-State Air Pollution Rule (CSAPR). This means that it most surely will help protect communities in the eastern U.S. from smog-forming pollution that crosses state lines and will help states meet the 2008 air quality standards for smog, or ozone.

The CSAPR Update will continue to reduce emissions of nitrogen oxide (NOx) from power plants that contribute to downwind ozone problems in the eastern U.S.
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Artisanal and the Arts
Health
Tuesday, 23 August 2016 17:25
Vaughan, Ontario, Canada, August 2016—The word “artisanal” essentially describes
a person who can do something with great skill and ability. But it seems to be used primarily these days to describe those special breads, the demand for which has grown immensely in just the past few years.

The family-owned Ozery Bakery up in Canada has gone a step further in this nutritious process—by combining their passion for making and selling their artisanal baked goods with a need for nourishing minds—especially when it comes to the arts.
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A Little Band’l Do Ya
Health
Tuesday, 23 August 2016 17:11
San Francisco, California, August 2016—Earlier this summer Fitbit announced the launch of Fitbit Group Health, which brings together the offerings Fitbit provides to corporate wellness partners, weight management leaders, insurers, and clinical researchers.

The company is also introducing Wellness Insighter, a new service for its customers that helps corporate wellness leaders validate corporate wellness investments with data that can be compared against that of industry peers. 
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The Death of Happy Hour
Health
Friday, 05 August 2016 17:25
Stamford, Connecticut, July 2016—Westin Hotels & Resorts, part of Starwood Hotels & Resorts, Inc., recently declared the ‘death’ of Happy Hour as it was once known.

Today’s time-deprived travelers are combining business and fitness, in an effort to keep their well-being routine while on the road; and increasingly, they have chosen to catch-up with colleagues on running trails, rather than over cocktails. Earlier this summer, the chain helped kick off National Running Day, with participating Westin hotels nationwide hosting 5K runs during Happy Hour (4-7pm local time), bringing together guests, associates and local businesses to network while working out. 
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An Explosion has Occurred in Indiana
Agriculture
Tuesday, 23 August 2016 17:34
Westport, Connecticut, August 2016—Popcorn, Indiana, maker of America’s #1 Kettlecorn, is excited to introduce another popular popcorn treat: Himalayan Pink Salt flavor popcorn, to the marketplace.

Inspired by the small town that bears its name, this most recent explosion of flavor has erupted with delicious little bursts of joy. Coming from those now familiar big red bags, the new flavors are enhanced with Himalayan pink salt, offering rich popcorn flavor with a subtle, pleasing salt taste.

The Himalayan pink salt flavor is Non-GMO Project Verified, Certified Gluten Free, and Certified Kosher. With no artificial flavors, colors or preservatives, and Zero Trans Fat, this ready-to eat snack contains just 37 calories per cup, making it the perfect choice for school lunches, a midday work snack or a pre-exercise pick-me-up.
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The King Fish(es)
Health
Tuesday, 23 August 2016 17:16
San Diego, California, August 2016— Hold the top sirloin, the fried chicken and the BBQ. An analysis by one of the world’s largest providers of shelf-stable seafood has suggested that residents of a number of non-coastal cities known for their traditional meat-eating ways may actually prefer salmon.

The internal analysis, conducted by Chicken of the Sea in honor of the second annual National Salmon Day on October 8, has named 10 markets as the “Top Salmon Cities” in the United States. Local residents in these markets eat more fresh and shelf-stable salmon per person than their counterparts in other U.S. cities. As a result, they also have the potential to eat more salmon or are more likely to try new salmon products, prepare salmon recipes or serve this super seafood.
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Being Bullish About an Unknown
Bio-Based
Tuesday, 23 August 2016 17:01
Just About Everywhere, August 2016—Nuclear fusion may be the most promising energy source that most of us have never heard of.

Scientists first discovered fusion as a potential energy source in the 1930’s and have been quietly working on it ever since. Only recently, given societal pressure to find alternatives to fossil fuels, has fusion started to capture the attention of the media and policymakers. 
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The Elephant in the Ring
Health
Friday, 05 August 2016 17:16
Everywhere USA, July 2016—Why did Ringling Brothers stop using elephants in its circus performances?

After years of criticism from animal rights activists, Feld Entertainment, the parent company of Ringling Bros. and Barnum & Bailey, announced in 2015 that it would phase out the use of endangered Asian elephants in its circus performances within three years. Then, less than a year later, the company expedited the process and began retiring the last 11 of their pachyderms earlier this summer.
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