TheOlympic Gamesare all about sport but for some athletes, the food is a close runner-up.

"Not to be dramatic, but these are the best gyoza dumpling things I've ever had in my life," Ilona Maher, an American rugby player, declared on TikTok, adding that she eats them for every meal.

I eat them for every meal #beastbeautybrains #olympics #tokyoolympics #dininghall #tokyo2020 #gyoza #dumpling

In another video, Mahermmmm'd her way through deep-fried Camembert, ramen and a spring roll.

Erik Shoji, an American volleyball player, has been giving the food rave reviews on TikTok, too.

A sesame fruit salad? "This dressing is delicious." A plate of mixed vegetables? "Cooked to perfection." Garlic-pesto pasta? "This foooood."

He also gave the dumplings a thumbs up: "These gyozas are bomb."

Shoji, who's been sharing updates aboutlife inside the Olympic villageon his TikTok, explained that there are two dining halls for athletes: the main dining hall and the casual dining hall, which is all Japanese food.

Many athletes have been using social media to give fans back home a glimpse at what the dining experience in Tokyo has been like.

Daria Gavrilova, an Australian tennis player, shared a tour of the main dining hall on TikTok that highlighted the many options available, from pizza to Asian cuisines to a gluten-free section.

"So much choice!" she wrote. "The food looks so much better than Rio!"

Harry McNulty, an Irish rugby player, also highlighted the vast selection: "A little bit of everything."

He shared a video that ended with a shot of his tray piled with three full plates of pizza, roti, red bean buns and more, all for his lunch.

"The Olympic dining hall caters to all diets, cultures, and the food is brilliant," McNulty said. "It changes most days and no complaints."

Athletes are also sharing details about the safety protocols that are being taken in the dining halls, as Tokyo continues to be under a state of emergency related to therecent COVID-19 surge.

Watch all the action from the Tokyo Olympics live on NBC

"First we sanitize and put these gloves on before we touch anything," Tilly Kearns, an Australian water polo player, said in a TikTok video, walking through the dining hall. "We go and grab one of these trays. Each individual tray has been sanitized and washed. As we walk around, obviously we've got our masks on. At each little cubicle, there are disinfectant wipes, so we wipe down everything that we're going to touch."

Kearns revealed the plastic screens that separate diners from each other at the tables: "It makes mealtime conversations pretty difficult because it's hard to hear through them, but it keeps us safe."

"We have a team rule that once the mask is off, you only have 10 minutes to eat to reduce exposure," she added. "Then after we eat, we sanitize again and put another fresh mask on, pick up our scraps with the disinfectant wipe and sanitize again on the way out."

TheInternational Olympic Committee's playbookfor athletes and officials confirms that the rules inside the dining halls are strict. Menus are available on a smartphone app, which also shows the congestion levels of each floor, so athletes can plan accordingly. The playbook encourages diners to keep mealtimes "as short as possible," and says athletes who aren't competing should adjust when they eat to avoid the busy periods.

Related:

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Athletes Share Inside Look at Dining Halls and Food in the Olympic Village - NBC Connecticut

Eating raw or undercooked meat is something most people dont worry too much about, but it can happen from time to time. Whether youre being adventurous for your next meal or chowing down on some chicken that needed a little more time on the grill, its a danger you need to keep in mind.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services.Policy

To better understand the dangers of eating raw or undercooked chicken and what you can do to protect yourself, we spoke with registered dietician Mia DiGeronimo, RD.

Despite whatever reason you may hear, you should never eat raw or rare chicken. Raw chicken can have bacteria that can cause food poisoning, says DiGeronimo. The most common bacterial food poisoning from chicken include:

And food poisoning isnt just a brief thing, either. Symptoms can begin within a few hours of consuming the food and, depending on the bacteria, DiGeronimo notes, the illness can last up to a week.

Symptoms of food poisoning can include fever, stomach cramping, diarrhea, and sometimes nausea and vomiting, she says. Plus those symptoms particularly diarrhea and vomiting can lead to dehydration, too, so drink plenty of water.

But theres a possibility of even more lasting damage, depending on your immune system. Patients with weakened immune systems, such as those with a diagnosis of AIDS or those going through chemotherapy, can have worsened symptoms and more severe complications from food poisoning, says DiGeronimo.

Depending on the bacteria, you may need an antibiotics prescription, too, she adds. Patients can get a stool test done to determine what type of bacteria it is. Bacteremia where bacteria spread to different parts of the body via your bloodstream is also a danger, particularly for those with immunity issues.

The big thing about protecting yourself from food poisoning, DiGeronimo says, is making sure you cook your chicken to an internal temperature of 165 F. Dont just trust your instincts when cooking; use a clean meat thermometer for accurate temperature readings.

Besides properly cooking your chicken, though, there are other ways to make sure your chicken stays fresh.

If youre refrigerating raw chicken, keep it in its original packing for no more than two days, says DiGeronimo. Store your raw chicken on the bottom shelf of the refrigerator, away from any fresh fruits, vegetables and other foods, she says.

If youre storing your chicken longer than two days, its best to freeze it, she adds. And, yes, you can freeze it in its original packaging. Just be sure to thaw it out over time in your refrigerator and cook it as soon as its thawed.

Your raw chicken should stay fresh up to two days in the refrigerator (at or below 40 F) but up to one year in the freezer (at 0 F), says DiGeronimo.

And how long can raw chicken sit out of the refrigerator when youre preparing it or grocery shopping?Ideally, DiGeronimo says, you should get your perishable items into your fridge as soon as possible. Sometimes, though, you might have to make multiple stops on a grocery run and you cant get your chicken into the fridge right away.

If thats the case, or if you just happen to accidentally leave your chicken out on the counter once you get home, you still have some time. Its safe to leave items needing refrigeration out on the counter at room temperature for up to two hours, she says.

Raw chicken should be cold to touch when buying at the store or before cooking at home, says DiGeronimo. The chicken should also be pink and moist but not slimy. If the color of your chicken is off or its slimy, thats a sign its gone bad.

And, of course, theres the smell test. Fresh raw chicken should have a slight smell, but if its a funky, rotten odor, you need to ditch that fowl meat.

To ensure your chicken doesnt go bad, dont thaw it in the sink or on the counter. The best way to thaw chicken is in the refrigerator, in cold water or the microwave, she says.

The rest is here:
Why You Shouldnt Eat Raw or Undercooked Chicken and How To Keep it Fresh - Health Essentials from Cleveland Clinic

Its a tough market for investors who like to play it safe.

In these volatile markets, many are turning to Treasury bonds or other fixed income assets.

Big mistake!

In todays video, I share 10 charts that illustrate how these safe investments are eating away at your wealth.

I also offer an alternative that can help you avoid most of the risk but can deliver market-beating gains.

Safety isnt safe these days. And its not just Treasury bonds.

The average U.S. personal savings account now returns about 0.1% or $100 per $100,000 in annual interest. But you need income of $1,283 per $100,000 just to keep up with inflation.

Thats been the pattern since 2009.

Whats the best alternative to throwing money away right now?

Last years growth darlings and special-purpose acquisition companies are far too risky. But right in my own Bauman Letter, a group of stocks has been beating the market all year.

Watch todays video to learn what can provide you quality gains and beat the current alternatives.

Click here to watch this weeks video or click on the image below:

(Click here to view video.)

Kind regards,

Ted BaumanEditor, The Bauman Letter

Read more:
"Safe" Investments Are Eating Away At Your Wealth - Banyan Hill Publishing

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Excerpt from:
Best practices and opportunities for integrating nutrition specific into nutrition sensitive interventions in fragile contexts: a systematic review -...

Outside BrisbaneCity Hall on a Thursday nightpeople wait for buses or dart across King George Square on their way home.

All thewhile a growing queue of young people, some on scooters, some in groups, congregate down the side of the iconic building and wait for the Night Cafe to open its doors.

Waiting inside, at the bottom of a staircase that leads into City Hall's basement, is a team of youth workers, doctors, nurses, and other volunteers.

ABC Radio Brisbane: Edwina Seselja

"Here at the Brisbane Night Cafe we provide young people aged 12 to 25 who are homeless or at risk of homelessnessa safe space to come and get a hot meal, clothing, hygiene products, have a shower, or speak to our volunteer nurses or doctors" Red Cross youth worker Eboni Frankel told ABC Radio Brisbane.

The Red Cross's Night Cafe opens onTuesday and Thursday evenings, and this yearmarked 20 years of operation.

Aside from the two youth workers and a supervisor, the team is made up of volunteers.

"We have a huge team of amazing volunteers who donate their time to assist the young people in the community who are in need," Ms Frankel said.

ABC Radio Brisbane: Edwina Seselja

When the doors open and the smell of roast beef and potato bake wafts out onto Adelaide Street, the young people trickle down the stairs into the bright, welcoming space and take a seat at a booth or gather around a table.

Some, who look cold and tired, come in, eat in silence, rest for a moment and leave.

Others are in and out within minutes, grabbing a meal to go, a few items ofclothing and hygiene products.

ABC Radio Brisbane: Edwina Seselja

And then there are those who come with friends. Tight-knit groups who look like they are at a school cafeteria, laughing and talking as they eat around the table.

The overwhelming majority of the young people on this night were under 18 and ofIndigenous orPacific Islander background.

ABC Radio Brisbane: Edwina Seselja

Ms Frankel says the young people who come through the door are all different and each is dealing with a different set of circumstances.

"When we think of the word homelessness, the first thing that comes to our mind is someone on the street, living out of a bag but that's not always the case," Ms Frankel said.

"We have a lot of young people here who identify as homeless they could be sleeping on a friend's couch, so sleeping anywhere that they find with a roof.

"It doesn't just have to be someone sleeping on the street, it's someone who just doesn't have a stable, secure home that they can go home to."

ABC Radio Brisbane: Edwina Seselja

With that comes a wide rangeof health concerns according toSunny Street volunteer nurse Elise Hicks who helps operate a clinic at the Night Cafe.

"A lot of these kids are on the streets because sometimes they are safer than home," Ms Hicks said.

"So there's a lot of trauma, whether it's physical or emotional.

"We see issues here like self-harming, overdoses from different substances, and sometimes wounds from being barefoot.

"They are sleeping in the garden so they've got multiple infected midge bites and stuff like that."

ABC Radio Brisbane: Edwina Seselja

For 18-year-old man Suli, the Night Cafe is as much an opportunity to connect with people as it is to have a hot meal.

The Sudanese refugee who lost a lot of family to warsays he has been coming here most of his life.

"I really value community and trust in an organisation [such] as [the Red Cross]," he said.

"And to be groupednot by other things, but by what we have inside.

"I feel very strongly connected to everybody herewho has been a part of my experience, of growth."

ABC Radio Brisbane: Edwina Seselja

For the youth workers like Ms Frankel, that is why she does what she does.

"We like to provide just an overall safespace, judgement-free zone for these young people to come in and feel they are loved and know that they are cared about," she said.

"We help to link them in with services they need, when they are ready.

"They talk about us and they're excited to come to us every Tuesday and Thursday, and we really pride ourselves on knowing that we're something that they can look forward to in their day."

ABC Radio Brisbane: Edwina Seselja

Twenty-nine-year-old Marissa Bercolliembodiesthat pride as one of the volunteers who make the service possible.

"I always thought about wanting to give back but I never really made an effort to do it," she said.

After finding out about the Night Cafe, she now wonders why she waited so long.

"Jump online, find out what's happening and what's available in your community," she said.

"Just do it and make a commitment to positive change in your community."

Read this article:
Brisbane's Night Cafe has been a constant that homeless youth have relied on for 20 years - ABC News

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Australian water polo player Tilly Kearns has revealed how she and her teammates keep COVID-safe while eating at the Olympic dining hall in Tokyo as Japan battles more than 34,000 active cases. The 20-year-old Australian filmed a video documenting a typical lunchtime meal at the Olympic village, which she posted to TikTok on Wednesday. The video begins with Kearns and her teammates wearing face masks as they walked into the dining hall. "First we sanitise (our hands) and then put these gloves on before we touch anything. We go and grab one of these trays - each individual tray has been sanitised and washed," Kearns said in the clip. She then panned across the dining hall, which looked like a food court divided by different cuisines and dishes, such as noodles, stir-fried, grilled and steamed dishes. After collecting their food, the teammates made their way to a table, which was divided by transparent plastic screens to create individual cubicles for diners. "It makes mealtime conversations pretty difficult because it is hard to hear through them (the cubicles),' Kearns said. "In every little cubicle there are disinfectant wipes so we wipe down everything that we're going to touch. The screen, the sides, the chair - everything." Kearns said the Australian women's water polo team, also known as the 'Aussie Stingers', have a "team rule that once the (face) mask is off, you only have ten minutes to eat to reduce the exposure". "Then after we eat, we sanitise again and put a fresh mask on, pick up our scraps with the disinfectant wipe and sanitise again on the way out," she said. Kearns and her teammates seem to be taking every precaution against COVID-19 as 75 people linked to Tokyo2020 have tested positive to the disease, including six athletes, according to the public database. Tokyo recorded 1,832 new cases on Wednesday, which is the highest number since early January. Meanwhile, Japan is currently grappling with a total of 34,410 active cases, according to The Japan Times. Kearns and the Aussie Stingers are set to face off against Canada in their first-round game on Saturday.

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WATCH

July 22 2021 - 6:00PM

Let an Aussie athlete explain how they dine safely in Tokyo

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Australian Olympian Tilly Kearns reveals COVID-safe measures while eating in Tokyo's Olympic Village - as Japan battles more than 34,000 active cases.

news, local-news, covid, tokyo, olympics, australia, tilly, kearns, tiktok, coronavirus

2021-07-22T18:00:00+10:00

https://players.brightcove.net/3879528182001/default_default/index.html?videoId=6264682176001

https://players.brightcove.net/3879528182001/default_default/index.html?videoId=6264682176001

Australian water polo player Tilly Kearns has revealed how she and her teammates keep COVID-safe while eating at the Olympic dining hall in Tokyo as Japan battles more than 34,000 active cases.

The 20-year-old Australian filmed a video documenting a typical lunchtime meal at the Olympic village, which she posted to TikTok on Wednesday.

The video begins with Kearns and her teammates wearing face masks as they walked into the dining hall.

"First we sanitise (our hands) and then put these gloves on before we touch anything. We go and grab one of these trays - each individual tray has been sanitised and washed," Kearns said in the clip.

She then panned across the dining hall, which looked like a food court divided by different cuisines and dishes, such as noodles, stir-fried, grilled and steamed dishes.

After collecting their food, the teammates made their way to a table, which was divided by transparent plastic screens to create individual cubicles for diners.

"It makes mealtime conversations pretty difficult because it is hard to hear through them (the cubicles),' Kearns said.

"In every little cubicle there are disinfectant wipes so we wipe down everything that we're going to touch. The screen, the sides, the chair - everything."

The dining hall in the Tokyo Olympics village.

Kearns said the Australian women's water polo team, also known as the 'Aussie Stingers', have a "team rule that once the (face) mask is off, you only have ten minutes to eat to reduce the exposure".

"Then after we eat, we sanitise again and put a fresh mask on, pick up our scraps with the disinfectant wipe and sanitise again on the way out," she said.

Kearns and her teammates seem to be taking every precaution against COVID-19 as 75 people linked to Tokyo2020 have tested positive to the disease, including six athletes, according to the public database.

Tokyo recorded 1,832 new cases on Wednesday, which is the highest number since early January.

Meanwhile, Japan is currently grappling with a total of 34,410 active cases, according to The Japan Times.

Kearns and the Aussie Stingers are set to face off against Canada in their first-round game on Saturday.

Read more here:
Australian Olympian Tilly Kearns reveals COVID-safe measures while eating in the Olympic Village - Newcastle Herald

As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called sustainable because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand. For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your familys favorite toppings.

Visit HYPERLINK "https://www.milkmeansmore.org/?utm_source=familyfeatures&utm_medium=referral&utm_campaign=" l "15827-UnitedDairyIndustryOfMichigan"milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of What Megans Making on behalf of Milk Means More

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4

Dressing:

1 cup plain Greek yogurt

1/3 cup buttermilk, plus additional (optional)

1 tablespoon fresh-squeezed lime juice, plus additional (optional)

3 tablespoons chopped cilantro

2 tablespoons taco seasoning

Salad:

2 pounds boneless, skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons olive oil

1 head leaf lettuce, chopped

1 avocado, chopped into bite-sized pieces

1 cup black beans, drained and rinsed

1 cup corn

1 pint grape or cherry tomatoes, chopped

1 cup shredded cheese (Monterey Jack or Mexican)

tortilla strips or crushed tortilla chips, for topping

To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro, and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.

On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of Jenny With the Good Eats on behalf of Milk Means More

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 8

12 eggs, beaten

1/4 cup whole milk, half and half or heavy cream

1/2 teaspoon salt

2 cups shredded cheese, any variety

3 cups assorted cooked vegetables and pre-cooked meats

fresh herbs, for garnish (optional)

Preheat oven to 450F.

Preheat cast-iron pan or oven-safe skillet over medium heat.

In large bowl, mix eggs, milk and salt then add shredded cheese.

Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.

Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Read more:
Family Meals That Deliver Flavor and Nutrition - Amsterdam News