“Dinner is not what you do in the evening before something else; dinner is the evening.”__Art Buchwald
Food fit for a king in Saudi Arabia, a big, fat Greek meal in Athens or recipes made from a modern day Julia Child in Columbus, Ohio may be what’s for dinner tonight, tomorrow or as many evenings as you wish–and almost wherever you wish.
Dining in unusual places with strangers is what Eatwith was created to be: a website directory of hosts who cook in their home or a venue of their choice. Users make reservations on the site and choose the venue, menu and host for a particular evening get-together.
With over 60 countries and hundreds of hosts participating, guests can dine while vacationing or traveling for work–anywhere a host has open reservations. Billing itself as “the future of dining,” EatWith has also been compared to ultra successful airbnb, but for meals instead of beds.
Familiar foods with healthier ingredients and reduced sodium is a positive start to improving kids’ menus. (Photo: Las Canarias & Ostra)
In the 1960’s, the healthy part of a “kid’s” meal at a restaurant was the cherry in our Shirley Temples.
And who doesn’t remember slathering cold butter on her crackers as the waiter brought us mini steaks and fries, followed by chocolate pudding with a whipped cream topper. Even dentists gave us a lollipop after a teeth cleaning!
But the world has certainly changed – and not a bite too soon when it comes to curbing America’s child obesity epidemic.
The Fat Fight
According to the Centers for Disease Control, children are mirroring their older role models when it comes to excess weight. For sadly, the obesity rate “has more than doubled in children and quadrupled in adolescents in the past 30 years.”
Further, the link between poverty and higher obesity rates is clearly delineated – largely because food deserts, where lower-income families cannot find fresh fruits and vegetables, remain a striking problem in the U.S.
Millions of people are ordering boxed dinners and meal services to the tune of $5 billion in sales and growing. The growth and variety of these services is dizzying but basically it boils down to this: recipes, ingredients, and delivery. All you add is cooking and cleanup.
After that it gets interesting. Competitors looking for their piece of the pie offer trimmings such as menus for special diets, recipes created by celebrity chefs, weekly menus designed to cut food waste, biodegradable packaging, etc. All of them promise an easy time in the kitchen and a meal that’s much more homemade than takeout.