Nutritional experts have long lauded breakfast as the most important meal of the day, but reports that 17 military bases stopped serving hot breakfast have one congressman up in arms.
On January 17, Congressman Bruce Braley wrote to Secretary of the Army John McHugh to express his concern. According to Jeff Giertz, Communications Director for the United States Congressman's office, he was prompted to do so after being contacted by the mother of one of his Iowa constituents who is serving abroad in Afghanistan.
"I am troubled that the Army would deny any deployed troops three meals per day, regardless of force size," Braley wrote in the release.
“These men and women put their lives on the line every day to protect the very freedoms we cherish. The exhaustive mental and physical labor that is required by soldiers to fight in harsh and unforgiving conditions is tremendous. We shouldn’t deny our troops something as fundamental as a proper meal."
As of publication time, Braley had not heard back from the Army Secretary.
While Braley and the mother were concerned that the troops weren't getting adequate nutrition, Army officials note that is simply not the case.
No matter if they're honey-dipped, sauce-slathered, mild or volcanic, chicken wings will cost more for Super Bowl party hosts and pub patrons across America this year.
That's mainly because the most severe and extensive drought in 25 years blazed a path of destruction through the Midwest during the sizzling summer of 2012. It damaged and destroyed major portions of fields, caused crop prices to rise and created a domino effect on overall food prices.
“The prices of corn and soybeans went way up. That caused many of the [chicken growers] to cut back on production,” said David Harvey, an agricultural economist and specialist in poultry at the United States Department of Agriculture.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
January 30 has never been butter - it's National Croissant Day!
You can’t have a continental breakfast without a pastry or piece of bread, so today, enjoy a fluffy, flaky croissant on your plate.
While the origin of croissants is often debated, it’s quite likely that they’re not - sacré bleu! - French. They’re Viennese.
A little lore for you: Back in the early 1800s, a Viennese man opened up a bakery in Paris. He made a traditional half-moon shaped pastry from his homeland, called a kipferl. While crescent-shaped breads had been around since as early as the Middle Ages, these are said to be the ancestors of modern day croissants.
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