For a fleeting moment leaving the chemotherapy treatment center, Josh Katrick forgot about the year he'd been having.

He'd just gotten an email telling him that — out of roughly 1,200 names — his was the one randomly selected from a raffle at Mario's Pizza in Northampton, Pennsylvania. A lot of free pizza was coming his way.

The family-owned local hot spot had held a promotion giving away two large pizzas and one two-liter beverage every month throughout 2017.  

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When customers at one San Francisco grocery store went to the checkout one day, they were outraged. The cost of their groceries had increased astronomically.

Look, we've all cringed once or twice while the cashier rings up the fancy yogurt we decided to get last minute because "screw it, I wanna eat fancy yogurt," but this wasn't a few pennies or dollars here and there. This was $25 for a box of spinach and $40 for a loaf of bread and some cigarettes.

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I wouldn’t claim to be an environmental whiz kid, but I do the best I can.

I truly believe that even the smallest effort can make a huge difference. I read the numbers on the bottom of my plastic containers to make sure they can be recycled. I use empty bottles of wine to help water my plants — that’s really a win-win because I no longer have to remember to water them! But, I fall short in a few areas. I rarely finish a plate of food and have been guilty of tossing everything in my fridge in search of the one item that’s causing a funk.

Then I learned about food waste. And it’s no joke.

Food is the single largest contributor to landfills, and 40% of food in the U.S. is never eaten. That's a whole lot! But food waste isn't just about what winds up in our trash cans. Producing all of that wasted food uses over 20% of the U.S. supply of freshwater — that's more water than is used by California, Texas, and Ohio combined — and creates as much greenhouse gas emissions as 33 million passenger cars.

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Ad Council - Save The Food

Doesn't this meal look pretty dang tasty?

Here we have a roast leg of lamb, gravy with red currant, pilaf, steamed broccoli, Farm to Market Bread Co. bread, and fresh fruit. All photos by Kansas City Community Kitchen, used with permission.

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