Monday, July 27, 2015

Youth Convene for Healthier Schools Young People of Color to Congress: Keep Moving Forward on School Food


Los Angeles – While most teens are enjoying their summer vacation, members of the Youth for Healthy Schools advocacy network will be traveling from 12 states to meet at The California Endowment in Los Angeles, for three days starting July 30, to share strategies about how to make their schools healthier places to be. At the top of their agenda: school food.

“We support Secretary of Agriculture Tom Vilsack in demanding that Congress uphold strong school food standards in the upcoming reauthorization of the Healthy, Hunger Free Kids Act (HFFK),” remarked Sandra García of the Southwest Workers Union in San Antonio. “This isn’t child’s play – we may be the first generation to have a shorter life expectancy than our parents.”

According to the Centers for Disease Control, one in three U.S. children is overweight. The USDA counts thirty million youth that eat school lunch every day, and two-thirds of those do so out of need. For almost 20 million young people throughout our country, school meals are a primary source of nutrition.

These young people know firsthand what it’s like to live in communities where healthy options are scarce. “We traced the path of students walking to school and all they see is fast food chains with food high in fat and sodium,” shared Isaías Vásquez of Padres y Jóvenes Unidos in Denver. “When that is the alternative, it’s crucial that schools only serve healthy food.”

Implemented after the 2010 passage of the Healthy, Hunger-Free Kids Act, the enhanced National School Lunch Program’s nutritional guidelines, which include more fruits and vegetables, more whole grains, and limits on fat and salt, are now in their third year. The future of these standards is being debated in Congress.

Despite these common-sense measures that polls show most parents and voters agree with, other groups including corporate food and agriculture giants have hotly contested their implementation and reauthorization.

“It’s sad that some members of Congress seem to care more about the health of corporate profits than the next generation of youth,” reflected Jamal Jones of the Baltimore Algebra Project.

“Youth of today have way more power to change our society than what we’re taking advantage of. The health of our schools’ food directly affects us and it’s our duty to change it for the better!” said Andrea Boakye of Youth Empowered Solutions in Charlotte, N.C.

Innovative New Twist on French Toast Available in Lemon Strawberry or Cinnamon Sugar





(Glendale, CA, July 27, 2015) – The end of summer just got a little sweeter with new Double-Dipped French Toast from IHOP® Restaurants. This twist on the breakfast classic features soft brioche bread first dipped in vanilla batter, then dipped a second time in a coating of corn flakes and oatmeal and griddled perfectly to a crispy golden-brown. See this unique, delicious treat by visiting: http://www.ihop.com/about-ihop/tv-commericals

Guests can choose one of two flavor combinations to top off this hand-crafted treat:

·         Cinnamon Sugar Double-Dipped French Toast – Soft brioche bread is first dipped in vanilla batter, then dipped a second time in crispy corn flakes and oatmeal, griddled, and sprinkled with cinnamon sugar and whipped topping.

·         Lemon Strawberry Double-Dipped French Toast – Soft brioche bread is first dipped in vanilla batter, then dipped a second time in crispy corn flakes and oatmeal, griddled, then topped with cool lemonade cream and glazed strawberries.

This newest take on the breakfast classic is backed by a long history of French Toast favorites from IHOP restaurants, including mouthwatering Stuffed French Toast and the popular Brioche French Toast.

“Our Double Dipped French Toast offers a variety of flavors and textures giving our guests a fresh, enjoyable and unique experience with each bite, “ said Marie Grimm, Vice President, Menu Development & Innovation, International House of Pancakes, LLC. “We’ve spent over a year dipping, grilling, and tasting new ways to improve and innovate this breakfast classic—and I know guests will agree after every bite of this crispy treat that it was time well spent.”

Guests can enjoy two slices of hand-crafted Double-Dipped French Toast as part of a combo with eggs, done the way they like them, their choice of crispy bacon, pork sausage links or a slice of grilled ham, and IHOP restaurants' signature golden hash browns, or stacked high as an entrée of three slices at participating restaurants.

Double Dipped French toast will be available at participating IHOP Restaurants between July 27 and September 20.